Independent fansite for the BBC’s Cooking show on seasonal cooking and eating
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.

Valentine Warner continues his guide to seasonal cooking and eating, this time focusing on quick and tasty summer suppers.
Valentine tracks down the tastiest tomatoes to create his favourite pizza topping, and wades into a Scottish river to learn the art of tickling trout. He also brings the gooseberry back into fashion with a recipe for heavenly gooseberry snow, and gives us his top tips on making a delicious meal out of yesterday’s leftovers.
Packed full of delicious recipes that sing of summer, Valentine shows us how easy and rewarding it is to eat food that is in season and make the best of ingredients that are plentiful, cheap and packed full of flavour.
20:30 BBC Two
Chef and passionate foodie Valentine Warner continues his definitive guide to seasonal cooking and eating, and this time he shows us delicious and speedy recipes for the best summer lunches.
He gives his top tips on how to make refreshing drinks, guaranteed to keep you cool, and finds out that there is such a thing as a free lunch, as he harvests wild herbs on a field trip to Glastonbury. He meets a gardening club who share his passion for fresh peas and cooks up an amazingly tasty dish of Sardinian-style octopus and peas. He also creates the ultimate sweet summer treats – lavender cream meringues. If you want to know what to eat now, Valentine is here to tell you.
Mon 20 Jul 2009
20:30 – BBC Two

Valentine gives his top tips on how to make truly memorable meals for special occasions. He heads to the Cornish coast to conjure up a fantastic fish supper, fresh from the sea; makes a pig of himself with delicious recipes for cooking plump and tasty guinea fowl; and serves up a seriously sticky apricot upside down tart, the perfect summer treat.

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.
20 Oct 2008 20:30 BBC Two In the last programme of the definitive guide to the very best seasonal food, Valentine celebrates the finest British fish and seafood.
Valentine battles the tide when he travels to Holy Island off the coast of Northumberland for the plumpest mussels to make his delicious take on a Cornish pasty – a mussel empanada. He sets sail from Cornwall in search of the ultimate autumn treat of delicious deep fried oysters, and he tries to get a group of lifeguards hooked on his all time favourite fish with a quick and simple supper of mackerel on toast. If you eat food that’s in season you get the best flavour and the best bargains. Why eat anything else?
| Monday 13 October 8.30-9.00pm BBC TWO |
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 »