Market Kitchen - Episode 20

Cookery programme focusing on the sourcing of fresh seasonal ingredients from Britain's markets. Matthew Fort and Tom Parker Bowles welcome ex-rugby player Matt Dawson and chef Mitch Tonks for their guide to cooking fish. Paul Rankin makes the ultimate roast pork and crackling, and Thomasina Miers serves up more Mexican party food - a delicious beef birria. Plus, Matt Tebbutt brings us more of his gourmet guide to Barcelona.