This week Neven heads for Cork and the Naval Base at Hawlbowline where Able Cook Paul O’Shea and Petty Officer Cook John Brunnock demonstrate their talents at producing tasty and delicious dishes for the crew.
Neven’s recipes in programme two include sticky bacon chops with vegetable rosti, peach tart tatin with citrus marscapone; and speedy fish soup with prawns. As always, the emphasis is on speed….
