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Andrew Zimmern's Wild Game Kitchen
S3, EP10 "Hawaiian Plate Lunch"Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Andrew Zimmern's Wild Game Kitchen
S4, EP5 "Yakitori-Style Skewers and Pheasant Flatbread"Andrew butchers a whole pheasant to make yakitori-style skewers and a homemade flatbread, cucumber salad and a mango chutney.
Andrew Zimmern's Wild Game Kitchen
S2, EP5 "Chicken Fried Deer and Creole Halibut"Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Andrew Zimmern's Wild Game Kitchen
S5, EP8 "Elk Tenderloin Tostadas and Grilled Rack of Ribs"Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
Andrew Zimmern's Wild Game Kitchen
S3, EP5 "Creamy Clam Chowder and Mussels in Spicy Tomato Sauce"Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Andrew Zimmern's Wild Game Kitchen
S4, EP7 "Striped Bass Crudo and Smoky Summer Succotash"Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with a herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Andrew Zimmern's Wild Game Kitchen
S5, EP3 "Venison Paillard and Hearty Hunter's Stew"Andrew Zimmern showcases venison two ways: a delicate grilled paillard with artichokes and Parmesan, and a rich, slow-braised Polish hunter's stew with kielbasa, mushrooms, and sauerkraut. Served with grilled leeks and coal-roasted potatoes.
Andrew Zimmern's Wild Game Kitchen
S4, EP8 "Crispy Duck Noodle Soup"Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and a squeeze of lime.
Jamie Oliver: Cooking for Less
S1, EP6 "Barbecue Chicken, Roast Potatoes and Corn"Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.
Jamie Oliver's Money-Saving Meals
S1, EP2 "Better Than Takeout: Indian-Spiced Lentils"Jamie makes frugal leftovers fun with spaghetti frittata, bakes air-fryer pork pies using affordable mince, and preps a batch of butternut squash dal. Plus, budget-friendly chicken shish kebabs and thrifty mint choc chip whoopie pies!
Jamie Oliver's Money-Saving Meals
S1, EP3 "Easy Stuffed Dumplings and British Fish & Chips"Jamie saves money with easy stuffed leftover dumplings, a budget frozen-fish chip shop cheat, a store-cupboard jar blondie cake, pocket-pleasing pork tacos, and a brilliant air-fryer tinned pineapple tarte tatin dessert!
Jamie Oliver's Money-Saving Meals
S1, EP4 "Comforting Mushroom Soup and Cheesy Soda Bread"Jamie cooks a comforting mushroom soup with cheap air-fryer soda bread for under a fiver, stretches ham hocks into a second teardrop gnocchi meal, makes a low-cost air-fryer chicken burger takeaway clone, and bakes thrifty frozen-berry iced buns!
Jamie Oliver's Money-Saving Meals
S1, EP1 "Not Your Nonna's Risotto"Jamie makes a low-cost dosa, crispy chicken, oozy barley risotto, beef stew and shortbread biscuits.
Jamie Oliver: Cooking for Less
S1, EP1 "Stove Top Pizza with Caramelized Onions and Peppers"Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesy gorgeousness.
Jamie Oliver: Cooking for Less
S1, EP7 "Cajun Chicken Casserole"Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.
Jamie Oliver: Cooking for Less
S1, EP2 "Time Saving Take Out at Home"Jamie cooks up some versatile meatball kebabs, delicious crispy pork noodles, a magnificent carrot puff pastry and a humble crumble, all for under a buck per serving.