31/08/2011
Rick Stein discusses his passion for Spanish food, Tom Kitchin makes sea bass tartare, Blasda, Scotland's first local food feast, gets underway, and a look at velvet crabs.
Joining Pennie Latin on The Kitchen Cafe award-winning chef, food writer and tv presenter Rick Stein talks about his passion for Spain and its food.
Velvet crabs are widely available in Scotland, completely sustainable and taste great but we rarely eat them here - why? Top Chef Michael Smith tells us more and shows what you can do with them.
Blasda, Scotland's first ever local food feast, is getting local food communities across Scotland to team up and fly the flag for local food culture.
Kitchen Caf茅 Takeaway - Michelin-starred chef Tom Kitchin makes Sea Bass Tartare With Cucumber & Beetroot. Available to download online as a podcast and printable recipe.
Last on
Kitchen Cafe Takeaway Recipe
Broadcast
- Wed 31 Aug 2011 13:15大象传媒 Radio Scotland
Podcast
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The Kitchen Caf茅
Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas!
