Paul Heiney and the team are joined by chef Mike Robinson to seek out the best British seasonal recipes from beautiful locations around the UK. Today they are in Cumbria, where Paul visits a sheep farm once owned by Beatrix Potter. Meanwhile, Mike cooks up a lovely mutton dish and fishes for brown trout.
Paul Heiney and the team are joined by chef Mike Robinson to seek out the best British seasonal recipes from beautiful locations around the UK. Today they discover what gives the Malvern Hills its unique flavour and find out why Gloucester Old Spot pork tastes so good. Mike goes on a wild mushroom foray and has some special recipes for Hereford apple dumpling and roast pork with crackling. Plus there is a visit to a local cider farm.
The team heads to Wales to sample some of the culinary delights of the Gower peninsula, where Paul Heiney gets to grips with Welsh black beef and salt marsh lamb, and chef Mike Robinson searches for lunch on the beach. A Welsh-style bread and butter pudding is also prepared.
Paul Heiney discovers the taste of Norfolk when he visits an estate producing a unique kind of venison, and chef Mike Robinson sets out in search of wild duck. The team also visits England's only whisky distillery.
The programme goes in search of seasonal treats in the ancient Vale of Belvoir. Paul Heiney visits a village Stilton factory, chef Mike Robinson cooks up a very special roast goose and the team produce the perfect last-minute alternative to Christmas pudding.