Made in Great Britain - Richard Phillips: Rich Hollandaise sauce & a Gooey Chocolate dessert

In this video podcast Richard Phillips visits Bank Farm in Kent and interviews Doug Wanstall. We sample Asparagus in the field, witness approximately 12,000 free range chickens strutting their stuff in fields and we sample wild garlic in a picturesque glade...

Using these ingredients Richard prepares a decadent, rich and calorific Hollandaise sauce to accompany breadcrumb-coated deep fried egg, decorated with the flowers of the wild garlic.

If you thought the Hollandaise sauce was decadent, rich and calorific, that's nothing compared to the smooth and creamy chocolate fondant dessert which he also makes in this episode of Made in Great Britain, recorded at Chapel Down.

Visit pod3.tv to download the full show to iTunes on your mac or PC, or to enjoy on yout video iPod or iPhone.