Episode 5
At a community-run growing project, Gregor picks up fresh parsnips. If you can do carrot cake, then why not parsnip cake? Gregor shows us his recipe for a polenta and parsnip cake, which is moist and orangey. He even uses lemon balm from the community garden to decorate the cake.
Earlier in the year, Gregor picked elderflowers in the village and made his own cordial. He uses this to flavour creamy panna cottas topped with a crunchy almond praline and crushed strawberries.
Honesty boxes across the island are great for cutting down on food miles. On the island's east coast, Gregor picks up quail's eggs. He turns these into precious little scotch eggs flavoured with Thai spices and aromatics.
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