Childhood memories of the British seaside inspire Mary to prepare goats cheese and shallot tarts with a walnut pastry; she follows this up with crab and cod fishcakes, served with tomato salsa.
Mary makes some vegetarian Scotch eggs, featuring mushroom instead of the traditional mince, as part of a picnic hamper that she intends to take into the countryside and share with family and friends.
Mary makes some dishes based around her favourite herbs, including a summer salad using watermelon, feta, and mint, as well as tomato and herb meatballs.
Mary scouts for fresh, seasonal ingredients from a local farmers' market to prepare a delicious asparagus soup, a beautiful market salad, and a roasted sausage supper.
Mary heads to the Tangmere allotment in East Sussex, where she encounters a variety of locals and is inspired to cook ginger orange poussin with potatoes.
Mary invites her family over to help her cook some of their favourites, as she plays host to three generations in a chaotic but fun exercise in sharing.
Ed St Giles
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