Episode 3
Matt starts with the perfect cheesy snack - Welsh Rarebit - using leeks, chives and pickled walnuts to make it irresistible. He shares his tip to replace Worcestershire sauce when eating veggie. The show also celebrates beetroot and the versatile ways that it can be cooked beyond pickling. And Jane Baxter creates a delicious pumpkin, corn and goats cheese gratin dip.
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