James Martin's British Adventure

James and Tom are making their way to Edinburgh but before they can do that, James makes a detour to Edradour whisky distillery in Pitlochry where he makes a delicious whisky chicken with wild mushroom and mustard sauce. Once they've reached Edinburgh, Tom shares his local knowledge by visiting one of his favourite suppliers, Welch Fishmongers. He learns the secret to their amazing smoked salmon which James uses for a salmon mousse with cucumber and dill pickle and melba toast.

Category

Cookery / Entertainment / Travel

Original air date

14/02/2019