Season 2, Episode 1

Woodland Feast

With a menu inspired by the forest, Laura Calder makes a light Fiddlehead Soup; juicy Juniper Beer Bird with a creamy Celeriac Puree; soft Stuffed Mushroom Caps with Goat Cheese; and Millefeuilles stuffed with whipped cream and blackberries.
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Recipes From This Episode

Blackberry Millefeuille

Beer Bird with Celeriac Puree

Stuffed Mushroom Caps

Celeriac Puree

Fiddlehead and Saffron Soup

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