Kevin goes back in time with this week's menu as he cooks up a smoked chicken terrine. Fresh leeks from the garden are used with some delicious Gubbeen cheese for an indulgent Potato Gratin. Kevin prepares freshly caught trout wrapped in cured bacon with an almond butter sauce. Next it's a tasty Wild Garlic Pesto. Finally, Kevin celebrates the summer's lovely bounty with a Frozen Yogurt Gelato served with a Berry Compote.
Episode #102 / Length: 27 minutes