Jamie's garden has a bumper crop of fascinating varieties of pumpkin and squash. Jamie takes them to the kitchen and makes a mouth watering warm winter salad of roast duck and pumpkin w/an Asian-style dressing. Next up is a hearty winter pumpkin soup followed by some delicate pumpkin fairy cakes.
A lack of mushrooms in Jamie's garden inspires him to go in search in his local forest. After he finds various mushrooms, he cooks up a delicious wild mushroom brushchetta. After collecting bizarre tree-living mushrooms at the roadside, Jamie's back at home to make a wild mushroom and venison stroganoff and the perfect mushroom Risotto.
Jamie gets hot, hot, hot in this episode as he tackles peppers and chilies. Jamie makes a delicious spicy pork goulash using a variety of ingredients. Next, Jamie shares his recipe for roasted peppers stuffed with chili, tomatoes and fresh herbs which make an excellent snack. Jamie experiments with a way to smoke salmon with a fresh, zingy salsa as the accompaniment
Jamie makes some great game recipes starting with his very own Essex Fried Rabbit. His local gamekeeper brings Jamie some venison and they have a chat about the free range nature of deer.
Jamie then makes a beautiful game Ragout with Pearl Barley and a Pan-roasted Venison with Potato and Celeriac Dauphinoise.
It may be winter, but Jamie's garden is still offering up some beautiful winter vegetables.
Jamie explores the garden and takes his finds to the kitchen to make a seasonal Winter Vegetable Coleslaw. More vegetables get used for a delicious Italian Cabbage Soup.
Jamie shows us how to make a simple, short crust pastry that is versatile for sweet and savory dishes. Using his savory pastry, Jamie picks some beautiful nettles from the garden for a delicious Italian Ham, Nettle & Spinach Tart. Next, Jamie makes the most scrumptious Steak, Guinness and Cheese Pie. Jamie also makes a mouth-watering, traditional Blackberry & Apple Pie.
In an attempt to show us how versatile this under-used part of the culinary world can be, Jamie applies Asian, European and British cooking principles to get the best out of each bird.
Jamie makes a delicious pappardelle with slow roasted leeks and a clever concertina squid with grilled leeks. Jamie also shares a way to store your leeks to keep them for longer.
Jamie makes a delicious homemade egg tagliatelle and an omelet salad with bresaola. Jamie also makes a scrumptious meringue with hot pears and chocolate sauce.
Jamie cooks up some delicious grilled lamb kebabs and an incredible roasted shoulder of lamb.
A quick trip around Jamie's vegetable garden produces an army of colorful ingredients to make inspired winter salads.
Jamie goes Italian with his version of a delicious Bagna Cauda before making an unusual herb omelet salad. Next, Jamie assembles a Japanese style tuna sashimi and sprouting herb salad with a fresh and surprising dressing.
Jamie proves how versatile rhubarb can be with a super, speedy rhubarb tool, followed by hot and sour rhubarb with crispy pork and noodles. Next, is a rhubarb and ginger soufflé with cold custard. Finally, Jamie makes a luxurious creamy rhubarb cocktail, named the Tristini.
Jamie has his very own patch of asparagus and is eager to make the most of it. He's having asparagus for breakfast, lunch and dinner. He shows us three simple, different ways of cooking and dressing asparagus to celebrate these garden gems.