Season 1, Episode 4

Dinner

Stuffed Quail with White Wine; Coq au Vin; Beef with Chestnuts, Pears & Almonds; Turbot with Watercress & Pickled Walnuts

See Tune-In Times

Recipes From This Episode

Beef with Chestnuts, Pears and Almonds

Coq au Vin

Stuffed Quail with White Wine

Turbot with Watercress and Pickled Walnuts

Previous Episode

High Tea

Picnic

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