This week Flavour visits Nanna Mexico in Petty Cury and learn about Mexican food; discover the new street food team of Provenance and find out what they’ll be doing; we learn of the revolution in English cuisine during Tudor times with new spices from India and Arabia, and the move from ale to beer; on a more up-to-date note, Nazima Pathan of Franglais Kitchen provides some exciting ways of cooking lamb; Rosie Sykes, ex-head chef at Fitzbillies explores the Denham Estate, and their venison and rare breeds of lamb; Dave Fox of Trumpington Allotments has some timely advice for vegetable growers. Plus the City and university food and drink news.
Presented by Matt Bentman, Alan Alder and Ruth Reyes.
In Association with the Gog Magog Hills Farm Shop.
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