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Award-winning Scottish chefs Michael Smith, Mark Greenaway and Tony Singh are all taking part in The Great British Menu this year. Collectively calling themselves "Team Scotland" Michael, Mark and Tony join Pennie Latin to design a special three course menu just for The Kitchen Café.

One course each, Tony Singh make a sambar soup for starters. Michael Smith takes the main course and does a mussel risotto with mussel pakora and desert specialist Mark Greenaway teaches us how to make a classic chocolate fondant at home.

Release date:

45 minutes

Last on

Sun 17 Feb 2013 12:05

Kitchen Cafe Takeaway Recipe

Kitchen Cafe Takeaway Recipe