Last night, Channel 4's River Cottage series returned to offer assistance with home baking and help viewers with utilising different types of cookware.

The programme's writer and presenter, Hugh Fearnley-Whittingstall turns his cooking prowess to helping the general public to improve their cooking techniques and confidence with everyday food and cookware.

Last night's instalment focused on how to use organic and free-range meat without needing to indulge in lavish spending.

After locating a butcher who sells him an inexpensive portion of ox liver, he adds hot and spicy sauce to it and delivers the dish to his locals.

He also attempted to get his local five-a side football team to start a communal stew club.

Every one hour episode will see Fearnley-Whittingstall focus on a different type of food subject, ranging from fruit to fish.

In conjunction with his television series, the chef has written his own recipe book, which is also entitled River Cottage Every Day and is available to buy now.