The Manic Organic

Couscous with spicy fruits and pear croustade with anise are prepared.

Pot roast and Jerusalem artichoke soup with parsnip chips are prepared for a birthday celebration.

Smoked salmon with chive sauce and potato cakes are prepared for a riverside picnic.

Over-wintered vegetables, parsnips and Jerusalem artichokes are prepared for a St. David's Day celebration.

Tomatilloes, Swiss chard and fingerling potatoes are prepared.

Tuna steaks with torpedo onions and baby bok choy in a Thai green curry sauce.

Antony prepares a meal of bean and new-potato salad for his soccer team.

A Welsh mussel stew with wild leeks is prepared by chef Neil Baxter of Rundles Restaurant in Stratford.

Tomato and goat-cheese salad with ancho-chilli dressing.

Broccoli and grilled tomato soup; organic-mushroom bruschetta.

Antony goes fishings and makes a smoker at his farm for dinner.

Organic rhubarb compote, organic creme fresh sauce, shortcake and strawberry sorbet.