Overview: Hugh Fearnley-Whittingstall prepares dishes using seasonal lettuce and spinach from his kitchen garden and dandelion and burdock grown in the hedgerows. The experimental Bristol smallholding receives four saddleback pigs, and vegetarian Susan accepts the task of butchering a whole lamb's carcass. Plus, the chef's country honey is pitted against the city variety at a taste-off in Broadway market.