A few days late, but here\u2019s my round-up of last week\u2019s food on TV.<\/p>\n
On Saturday Kitchen<\/a>\u00a0(17th April), James Martin was joined by chefs Adam Byatt and John Campbell.\u00a0 Adam\u2019s dish of rosemary-roasted monkfish with nutty couscous and asparagus<\/a> sounded great and of course seasonal.\u00a0 Washed down with Susie Barrie\u2019s<\/a> recommended wine, La Basca Verdejo 2008, probably even better.<\/p>\n Great British Menu<\/a> saw the Central region heat with Will Holland, Richard Bainbridge and programme veteran Daniel Clifford fighting.\u00a0 Some real competition, and as ever some fantastic dishes including hog’s head with apple sorbet, and white onion soup with roasted muntjac (a new one on me – apparently a small wild deer).<\/p>\n Heston continues his eclectic Feasts<\/a> with a Titanic inspired meal of near impossible dishes including flamb\u00e9ed iceberg for dessert – totally mad but brilliant!<\/p>\n Out of the Fryingpan<\/a> continues, with Alisdair and James catering for a family shooting party.\u00a0 As you\u2019d expect, Alisdair bumbles as a butler and James stresses, but the food looked seriously good.<\/p>\n This week Jamie does Andalucia<\/a>.\u00a0 I have to confess, I have yet to see it but judging from last week\u2019s Marrakesh it will be a mixture travel programme and food show – both topics I love!\u00a0 (Having seen the pictures, I really want to see his take on paella for some tips.)<\/p>\n And as we are now in the new week, I have to give you a teaser on Iron Chef<\/a> (every evening on C4): I will let you watch to see what it is all about and tell you about it next week, but presenter wine expert Olly Smith<\/a> has the best TV food quote I\u2019ve heard in a while – describing the cooking of one of the iron chefs: \u201cIt\u2019s like an ox… cutting up an ox!\u201d<\/p>\n","protected":false},"excerpt":{"rendered":" A few days late, but here\u2019s my round-up of last week\u2019s food on TV. On Saturday Kitchen\u00a0(17th April), James Martin was joined by chefs Adam Byatt and John Campbell.\u00a0 Adam\u2019s dish of rosemary-roasted monkfish with nutty couscous and asparagus sounded great and of course seasonal.\u00a0 Washed down with Susie Barrie\u2019s recommended wine, La Basca Verdejo […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[3,9,18],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/142"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=142"}],"version-history":[{"count":0,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/142\/revisions"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}