BBC Two Scotland

What to Eat Now

Factual: Food & Drink

A mouth-watering adventure through the very best seasonal food

What to Eat Now: Series 1

Valentine Warner

Paul Ratcliffe

What to Eat Now: Series 1: Episode 2

Episode 2

Series 1

BBC Two - What to Eat Now, Series 1, Episode 2

Valentine prepares sloe gin and blackberry jelly and crayfish with hazelnut stuffing.

Valentine Warner's autumnal food journey continues. In this episode he makes crayfish with hazelnut stuffing, and tries to convert some clay pigeon enthusiasts to the real thing.

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.

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Chef and culinary explorer Valentine Warner looks at the very best in seasonal food

Chef and culinary explorer Valentine Warner takes us on a mouth-watering adventure through the very best seasonal food

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