Paul Heiney and the team are joined by chef Mike Robinson to seek out the best British seasonal recipes from beautiful locations around the UK. Today they are in Cumbria, where Paul visits a sheep farm once owned by Beatrix Potter. Meanwhile, Mike cooks up a lovely mutton dish and fishes for brown trout.
Paul Heiney and the team are joined by chef Mike Robinson to seek out the best British seasonal recipes from beautiful locations around the UK. Today they discover what gives the Malvern Hills its unique flavour and find out why Gloucester Old Spot pork tastes so good. Mike goes on a wild mushroom foray and has some special recipes for Hereford apple dumpling and roast pork with crackling. Plus there is a visit to a local cider farm.
The team heads to Wales to sample some of the culinary delights of the Gower peninsula, where Paul Heiney gets to grips with Welsh black beef and salt marsh lamb, and chef Mike Robinson searches for lunch on the beach. A Welsh-style bread and butter pudding is also prepared.
Paul Heiney discovers the taste of Norfolk when he visits an estate producing a unique kind of venison, and chef Mike Robinson sets out in search of wild duck. The team also visits England's only whisky distillery.
The programme goes in search of seasonal treats in the ancient Vale of Belvoir. Paul Heiney visits a village Stilton factory, chef Mike Robinson cooks up a very special roast goose and the team produce the perfect last-minute alternative to Christmas pudding.
The Countrywise Kitchen team head to the Lincolnshire Wolds. For many the landscape of Lincolnshire will mean the flatlands of the fens. But the county also has its hills known as the Wolds. Countrywise Kitchen visited this Area of Outstanding Natural Beauty, to discover what gives this cluster of hills a very special flavour all of their own.
The Countrywise Kitchen team head to Devon, where the mild winds of the south brings the first hints of summer to the UK. And at the very tip of the county lies an area known locally as the 'South Hams', taking in the coastal towns of Dartmouth and Salcombe.
Countrywise Kitchen continues as Paul Heiney and chef Mike Robinson seek out the tastiest summer foods from the Forest of Dean and the Wye Valley - where South Wales and England meet. Close to the gateway of the Severn Bridge, the former medieval royal hunting ground of the Forest of Dean, and the valley carved out by the River Wye, come together to form an area of outstanding natural beauty. Where water and woodland meet, a feast of food can be found, as Countrywise Kitchen found out.
Hampshire is famous for its gin-clear chalk streams which dot the county. None of them is more famous than the River Test, which runs 39 miles from Andover in the north, running all the way down to Southampton. The river is revered amongst anglers as the birthplace of fly-fishing, and to this day remains one of the best trout fishing rivers in the UK. Countrywise Kitchen travelled to the valley carved out by the river to gat a taste of the Test.
Paul Heiney and Mike Robinson explore the culinary offerings of the Yorkshire Dales, where Paul samples pork pies in a region of England renowned for its butchers' prize-winning meat products, and Mike has a close encounter with honey bees.
Paul Heiney and chef Mike Robinson embark on another tour of the UK in search of the best culinary fare. They begin their journey in Galloway, south-west Scotland, where they set their sights on wild salmon, red deer and the region's beefy cattle.
The culinary journey around Britain continues with a visit to the New Forest, where Mike Robinson goes foraging for mushrooms and chestnuts, while Paul Heiney helps round up `wild' forest pigs. On the menu tonight is pork tenderloin and an unusual tarte Tatin.
Paul Heiney and chef Mike Robinson's culinary journey takes them to Lancashire, where they discover some of the county's specialities, from hotpot to wild rabbit faggots and an upmarket version of cheese on toast.
Paul Heiney and chef Mike Robinson continue their culinary journey around Britain with a visit to the Cotswolds. On the menu this week are spatchcocked partridge, a gourmet Wiltshire ham sandwich and rice pudding made with local ingredients.
Chef Mike Robinson visits Guernsey, where he explores how the sea, landscape and proximity to France has impacted on the island's food. New cook Kate Jenkins joins the kitchen team to celebrate the best of British home-baking.
Chef Mike Robinson goes fly-fishing for trout in a Welsh valley, where he discovers a climate that is ideal for growing vegetables. Baking expert Kate Jenkins makes a Monmouth pudding in her cottage kitchen in Wales.
Chef Mike Robinson finds the best of both land and sea in East and West Sussex, barbecuing lamb over local charcoal and perfecting home-cooked fish and chips. Kate Jenkins makes a pudding widely believed to be American, which was actually invented in Sussex.
Mike Robinson concludes his culinary journey with a trip along the rivers in Wessex to the Thames. Along the way he makes a local crayfish cocktail and uses flour from a working watermill to rustle up a `super-sandwich'. Kate Jenkins bakes a snack using goat's cheese and honey. Last in the series.
Paul and Mike are in in Galloway in South West Scotland looking for wild salmon, red deer, and the region's famous beef cattle.
Paul and Mike visit the New Forest this week. Mike goes foraging for mushrooms and chestnuts. Paul helps catch some 'wild' forest pigs. Pork tenderloin and a special Tarte Tatin are created.
Paul and Mike are in Lancashire where they find out about some of the county's culinary specialities including hotpot, wild rabbit faggots and a posh cheese on toast.
Paul and Mike find out that there’s more to the Cotswolds than cjust hocolate box villages. Meals include spatchcocked partridge, a Wiltshire ham sandwich and a creamy rice pudding made with some local ingredients.
In the first of three special programmes Paul Heiney and chef Mike Robinson celebrate winter in the kitchen - from seasonal produce to specially preserved foods. Paul makes a trip to London to visit Borough Market, where the country comes to the city. Cafe owner Maria Moruzzi shows him how to make her special bubble and squeak. Meanwhile, Mike goes to a farm which specialises in wild boar.
Paul Heiney and Mike Robinson look for the very best ingredients to make the most important meal of the year. Mike meets a lord famed for his turkeys and chickens and finds out the secret to their special flavour. He also gives some hints and tips on cooking the perfect traditional Christmas roast. And Paul discovers the origin of the humble mince pie.