91热爆

A Taste of Britain starts in Wells-next-the-Sea as Janet and Brian explore the beautiful county of Norfolk. First stop is at a farm that specialises in micro-herbs - everything from tiny coriander to micro-cucumbers - which all find their way to the best kitchens in the country. Inspired by the producer, Brian creates a dish using local grey mullet and a brown shrimp and micro-herb sauce.

A spot of seal-watching is next, as Brian and Janet take a boat out from Morston Quay to see the colony of grey and common seals that have made this stretch of coast their home. Back on land, Brian visits his old friend Galton Blackiston at his restaurant Morston Hall, where head chef Richard Bainbridge uses some very inventive techniques to create a dish that captures the spirit of the area.

Quail receive Janet and Brian's attention at Highfield Farm and of course, they find themselves on the menu for our celebration cook - spatchcock quail with pearl barley stew.