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50 minutes
First broadcast:
Wednesday 02 May 2012

Once driven to extinction wild boar is now being farmed across the country and sold at farmers markets in cuts and meat products which we're already familiar with using at home. Perthshire wild boar producer Andrew Johnston shows Pennie Latin round his farm and talks about his passion for getting the meat from the field to the customer's hands.

What does wild boar taste like and how should you cook it? Chef and food consultant Christopher Trotter shows Pennie how to make a rustic Tuscan stew using wild boar and talks about the difference between this medieval hog and a modern day pig.

Is throwing together a pudding a bit of a chore in your house? Do you tend to just buy them instead of making your own? Or not even bother with pud? Fiona Burrell from the Edinburgh New Town Cookery School and bespoke chef Wendy Paterson want to inspire you to have a go yourself with a whole host of ideas for simple puds you can do at home.

  • Kitchen Cafe Takeaway Recipe

    Kitchen Cafe Takeaway Recipe

    Download and print off the recipe for Christopher Trotter's Tuscan stew made with wild boar.

    Cinghiale In Dolce Forte
  • Kitchen Cafe Takeaway Recipe

    Kitchen Cafe Takeaway Recipe

    Download and print off Mary Contini's recipe for Baked Alaska.

    Baked Alaska Recipe


    Download and listen to the whole of this week's Kitchen Cafe programme.

    This week's Kitchen Cafe


    Some of Andrew Johnston's wild boar at his farm in Perthshire.



    Chocolate cake with whipped cream, strawberies and blueberries ... as baked by producer Gillian ... to mark the programme's 1st birthday!


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