10 Aug , 20:30 on BBC Two

Valentine Warner concludes his guide to seasonal cooking and eating by focusing on the very best summer fruits.

Valentine hopes for divine assistance when he makes a heavenly summer pudding for an order of Benedictine nuns, and engages in a battle of the berries to see who should be crowned king – the raspberry or the strawberry. He also celebrates the arrival of the British cherry season with a sumptuous cherry pie and gives us his top tips on how to keep cool using summer’s fruity bounty, including a wonderful recipe for raspberry ripple ice cream.

Using delicious recipes, Valentine shows us how rewarding it is to eat food that is in season and how easy it is to make the best of ingredients that are plentiful, cheap and packed full of flavour.

Mon 20 Jul 2009

20:30 – BBC Two

Chef and passionate foodie Valentine Warner returns for a second series of his guide to seasonal cooking and eating, and this time he has set his greedy sights on the culinary delights of summer. Each week, Val will be taking us through the very best of summer’s ingredients, showing us the food we should be eating now, how it grows and how to cook it.

Valentine unpacks the best ingredients for the perfect picnic. He reveals his top five picnic tips, searches out salad leaves for the ultimate summer salad, ‘bigs up’ the broad bean and bakes the sweetest cake. Don’t waste time and money eating tasteless food flown from thousands of miles away. The best way to eat is to eat food that is in season – it is plentiful, cheap, packed full of flavour and, cooked Valentine’s way, it is always absolutely delicious.

Monday 6 July, 20:30 on BBC Two

Chef and passionate foodie Valentine Warner returns for a second series of his guide to seasonal cooking and eating, and this time he has set his greedy sights on the culinary delights of summer. Each week, Val will be taking us through the very best of summer’s ingredients, showing us the food we should be eating now, how it grows and how to cook it.

This programme is bursting with mouthwatering recipes as Valentine tracks down the best ingredients to make your summer barbecue sizzle. He reveals his top five barbecue tips, the perfect way to cook beef on the grill, and how to make a lobster meal that will take you to a higher state of consciousness. Don’t waste time and money eating tasteless food flown from thousands of miles away. The best way to eat is to eat food that is in season – it is plentiful, cheap, packed full of flavour and, cooked Valentine’s way, it is always absolutely delicious.

Monday 6 July

Each week Valentine will be taking us through the very best of summer’s ingredients, showing us the food we should be eating now, how it grows and how to cook it. That’s what the blurb says, and there’s little reason to disbelieve it.

Valentine Warner sets his sights on the culinary delights of summer as he continues his journey through the seasons for a second series. Summer cooking is all about lighter dishes and fabulous natural pairings; from plump tomatoes with succulent prawns, to tasty raspberry, peach and almond tart.

Val takes viewers on a joyful jaunt around Britain, unearthing the best seasonal ingredients: both bountiful and cheap. Each programme is packed full of fantastic, mouth-watering recipes themed around summer events, from barbecues to picnics.

Along the way, Val meets producers and suppliers who share his passion for summer grub. And with the help of time-lapse filming, he brings his favourite ingredients to life, following their journey from field to plate.

What To Eat Now is the definitive guide to what you should be eating this summer, how it grows and how to cook it.

Valentine Warner continues his
search for the best food around

Autumn is prime time for game and this week chef and culinary adventurer Valentine Warner goes in search of venison, partridge and duck.

Valentine reckons that venison is the quintessential autumn meat and that it benefits from being cooked simply. To make a venison pie, he travels to the Ardlussa Estate on the remote island of Jura, in Scotland’s Western Isles, which is home to one of the last pure breeds of red deer.

With deer outnumbering the islanders 25-1, Valentine is sure to see a stag, but hunting one is not quite as easy. He enlists the help of expert Ewen MacInnes, who has 18 years’ experience of deer stalking on Jura.

The partridge is juicier than pheasant and, says Valentine, it’s a good choice for those who aren’t partial to birds with a gamey twang. He searches out the best ingredients for raz el hanout, a heady mix of spices and seeds popular in Moroccan cooking. He goes spice shopping in London’s Read the rest of this entry »