麻豆社

Kosher caterer Hilary Harris talks about the importance of demystifying Jewish food and explains what kosher cooking is all about. While maintaining the Jewish traditions Hilary says it is possible to update some of the rules and regulations and describes how she puts a contemporary twist on some well-known Jewish dishes. Chef John Quigley, whose wife is Jewish, cooks two dishes live in the studio and explains the two distinct styles of cooking (the lighter, Mediterranean/middle eastern dishes and the heavier, filling northern European style dishes).

Clementine Sandison shares stories from her recent Culture Kitchen Relay around Scotland and talks about the wide variety of foods they sampled along the way. Karragon seaweed cheesecake anyone?!

Cook Mary Contini shows us how to make zabaglione. You'll need a strong arm!