Season 2, Episode 3

Mediterranean Sun

Flavors from the Mediterranean shine the way as Laura Calder makes an olive-studded Fougasse; a roasted Fennel Salad with orange, olives and red onion; Pork Chops with more olives; Citron Confit with a branch of heirloom tomatoes on the side; and Apricot Salad with Pistachios with the faintest hint of flower water.
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Recipes From This Episode

Roasted Fennel Salad

Apricot Salad with Orange Flower Water and Pistachios

Fougasse

Aubergine Caviar

Pork Chops with Green Olives and Lemon

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