Episode 3:
Food From the Ground Up
Mark’s first recipe is a perfect springtime brunch, seasonal asparagus, and perfectly poached eggs on sourdough with a quick chilli oil for bonus taste points.
Mark is keeping things simple with his tips for creating the best tomato sauce to serve with pasta and to finish, a French classic apple tart tatin with a luscious caramel and no-fuss, gadget-free soft scoop vanilla ice cream.
