Market Kitchen - Episode 16

Cookery programme focusing on the sourcing of fresh seasonal ingredients from Britain's markets. Matthew Fort and Tom Parker Bowles welcome chefs Raymond Blanc, who makes his mother's delicious vegetable soup, and Paul Rankin who serves a seasonal dish of goats cheese with a walnut crust and roast beetroot. Thomasina Miers begins a three course Mexican party menu with a sensational ceviche and Olly Smith looks at wines from the Americas for under 10 pounds.