Sophie looks at techniques for preparing pork, including boning, rolling, and frying. Stuffed loin of pork with spiced apple sauce, pate de campagne, and sweet-and-sour ribs are all on the menu.
Sophie looks at poultry, and she's not even planning to roast any of it. She explores rare breed chickens. And duck is often seen as a difficult bird, but Sophie thinks it is undervalued.
Sophie and Graham explore offal, from lambs kidney to ox heart, sweetbreads, the thymus and pancreas, testicles, haggis, liver and black pudding.
Sophie and Graham demonstrate how to select, prepare and cook perfect lamb, and ask if the time has come for a mutton renaissance.
Sophie goes to Somerset in search of the best beef from traditional British breeds, before sampling salt beef. David cooks brisket, and Sophie spices up fillet beef with a sweet-and-sour Thai flavour.
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