大象传媒

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.