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Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets.
Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho.
Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
Jamie cooks a roast chicken with eggplant, bakes feta with figs & prosciutto, and creates a runner bean stew with fish. He shares tips for storing berries and chiles, finishing with a stunning pear tarte tatin.
Jamie wraps up autumn with cheesy squash tagliatelle, a mushroom curry with crispy ginger rice, and celeriac rémoulade. He forages for blackberries to make a cobbler, the perfect end to a crisp autumn day.
Gaby Molinar owns Huerto Urbano, an urban farm dedicated to providing Monterrey with nutritious, diverse local ingredients. And her husband is one of the region's greatest culinary pioneers.
Pati makes three classic Sonoran recipes: a fish special called pescado zarandeado, a rich stew called gallina pinta and a tasty dirty rice with clams. In Sonora, she visits vacation destination Puerto Peñasco.
Nuevo León is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with the teams' stars to determine who wins in the battle of tortas vs tacos.