Market Kitchen - Episode 2

Cookery programme focusing on the sourcing of fresh seasonal ingredients from Britain's markets. Amanda Lamb and Matthew Fort are joined by chefs Sophie Michel and Paul Merrett who cook an autumn salad of pickled pears with beetroot and blue cheese and a venison saltimbocca. Matt Tebbutt cooks at the Abergavenny food festival and the Market Kitchen diners sample a range of credit crunching luxury products.