Series from 2005
This visually rich gardening and cuisine series tells the story of organic produce as it makes its journey from farm field to dinner table.
Couscous with spicy fruits and pear croustade with anise are prepared.
Pot roast and Jerusalem artichoke soup with parsnip chips are prepared for a birthday celebration.
Smoked salmon with chive sauce and potato cakes are prepared for a riverside picnic.
Over-wintered vegetables, parsnips and Jerusalem artichokes are prepared for a St. David's Day celebration.
Tomatilloes, Swiss chard and fingerling potatoes are prepared.
Tuna steaks with torpedo onions and baby bok choy in a Thai green curry sauce.