Episode 6

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What to Eat Now, Series 1 Episode 6 of 6

Duration: 29 minutes

In the last programme of the definitive guide to the very best seasonal food, Valentine celebrates the finest British fish and seafood.

Valentine battles the tide when he travels to Holy Island off the coast of Northumberland for the plumpest mussels to make his delicious take on a Cornish pasty - a mussel empanada. He sets sail from Cornwall in search of the ultimate autumn treat of delicious deep fried oysters, and he tries to get a group of lifeguards hooked on his all time favourite fish with a quick and simple supper of mackerel on toast. If you eat food that's in season you get the best flavour and the best bargains. Why eat anything else?

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  • 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

    Mussel empanadas
    Mackerel on toast with salted cucumber and horseradish
    Fried oysters with 'attitude sauce'

    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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