麻豆约拍

Polenta is a widely-used and much-loved ingredient in Italy but we don't use it much here. Dan Holland and Gillian Russell consider whether it's time for us to learn more about it and start cooking with it at home? Cook and food writer Mary Contini advises on the best ways to use polenta and the ingredients it works well with.

Chef Steven Devlin shows Dan how to make scallops with polenta.

Norwegian-based Scottish fisherman Roderick Sloan shares his passion for sea urchins and talks about how he now supplies them to many of the world's best restaurants.

Cook and food writer Sue Lawrence shows Gillian how to make parmesan chicken drumsticks.

Mary Contini shares her memories of her friend and neighbour, the cook and tv presenter Clarissa Dickson Wright, who died earlier this week.