Rachel visits the rugged and romantic Catalonian coastline and
explores its coves to uncover some local foodie secrets.
Rachel finds out how the locals wood-grill the freshest local seafood
and use wood-fired ovens and locally sourced pine nuts as their essential cookery tools. She also learns about the national dessert of
Catalonia and is inspired to create her own unique version.
Back home in London, Rachel conjures up ‘Burnt Leek Parcels with
Romesco Sauce’, ‘Seafood Paella Baskets’ and ‘Honey Roasted Peach