In this episode Rachel Allen travels from Dungarvan to Ballycotton as she embarks on her coastal cooking adventure. She meets up with old friend Paul Flynn for inspiration, and hears about a very special food memory of his that she tries to recreate.
Rachel arrives at the pretty harbour town of Kinsale and dives for crab with restaurateur Olivier Queva. Back on dry land she prepares a crab and blood orange salad.
Rachel visits Fingal Ferguson at Gubbeen Farm in Schull to see him make a chef's knife. She uses this to make a dish of roast cod with white bean and chorizo mash.
Rachel arrives on Valentia Island and meets Sandra and Martin from the shell-fish co-op. They dive for scallops and Rachel makes a colourful paella.
Rachel travels to the fishing village of Ballydavid and judges a Spud Off. She then takes some of the prizewinning potatoes down to the beach to prepare a soup.
Rachel heads to Kilcornan and Rigney's Farm, which is packed with rare breeds. Rachel collects up herbs and eggs from the farm to use in her pork schnitzel dish.
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