Marco's Great British Feast

Marco starts his journey to find the best British food he can by exploring the idea of serving fresh game as a main course at the Great British Feast. He goes lamping for rabbits with a gamekeeper. He says: “When I was a boy everybody ate rabbit. It was delicious. Today people think they’re pretty little things.” Back in the kitchen Marco shows how to make a stockpot using rabbit and vegetables.

In programme two of this new four part series, Marco is heading into nature’s larder on the hunt for ingredients for his starters. He has already chosen fish pie for his main course. Now, in the second leg of his journey, he travels to the small fishing village of Clovelly in North Devon.

In episode three he visits Lymington in the New Forest where he has exclusive access to pick gull’s eggs, before making a dish of gulls eggs and celery salt. Next he visits the Severn and Wye Smokery where he tries the smoked eel. Back in the kitchen he cooks up smoked eel with potato salad. He visits Morecambe in Lancashire, where he tries potted shrimp. He then makes his own version of this classic dish.

As the final day of reckoning looms, when he will deliver the feast to more than 200 diners, Marco’s attentions turn to creating puddings. He meets Hell’s Kitchen maitre d’ Nick Munier at a Tithe barn in Hampshire where the feast will be held and tells him that between them they will decide which pudding will be served at the feast. Marco’s favourite pudding of all time is crème brulee – but this desert sounds French.