Episode 2

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What to Eat Now, Series 1 Episode 2 of 6

Duration: 29 minutes

The seasonal food series continues as chef and culinary explorer Valentine Warner unearths the finest ingredients, travelling the length and breadth of Britain on a delicious journey taking in the very best heart-warming autumn food. Each week he'll be showing us the food we should be eating right now, how it grows and mouth-watering ways to cook it.

In this programme: Valentine goes on the charm offensive as he takes on the ladies of the Women's Institute by entering his sloe gin and blackberry jelly in a competition to find the tastiest dessert; sources the two main ingredients for his quick and simple crayfish with hazelnut stuffing from the banks of the River Kennet; and goes on a mission to convert some clay pigeon enthusiasts to the delights of the real thing with a warm autumn salad of wood pigeon, roast chicory and pickled walnuts.

  • More about Valentine Warner

    Valentine Warner grew up on a farm in Dorset. After studying at the Byam Shaw School of Art, he enjoyed a 'reasonably successful' career as a painter, but couldn't resist the call of the kitchen. He has worked alongside various chefs including Alastair Little, and has cooked private dinners for clients including Yves Saint-Laurent and Gucci. Inspired by a year of fishing in Mexico and Central America, he went on to co-launch Taqueria, a Mexican-style restaurant in Notting Hill.

  • Cook it Yourself

    Sloe gin and blackberry jelly
    Wild mushroom lasagne
    Crayfish with hazelnut and pastis butter

    Find these and more What To Eat Now recipes on BBC Food
  • Explore recipes on BBC Food

    Search the recipe database

Credits

Presenter
Valentine Warner
Producer
Paul Ratcliffe

Broadcasts

What to Eat Now recipes

Cherry Pie

Find all the recipes from What to Eat Now

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Available on: DVD

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