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


Valentine Warner
Paul Ratcliffe


What to Eat Now recipes

Cherry Pie

Find all the recipes from What to Eat Now

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