The British Countryside

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NOW: Alison Cutts, a freelance radio producer based in London, heads out into the woods of South London with Italian chef Claudio Bincoletto to forage for ingredients. And she speaks with Roger Phillips, author of Mushrooms & Other Fungi of North America and Wild Food (Natural History Photographic Guides) Claudio Bincoletto is available for private foraging trips and cookery lessons. Contact him at luppolo@tiscali.co.uk.

THEN: Scott Antony, Director of Development for the British Food Trust, introduces us to the Trust and the Great British Kitchen cookbook. Margaret Weale, food consultant and food writer, takes us to Scotland, Wales, Yorkshire, and Devon and Cornwall to taste the diversity of British regional cuisines. Cook up your own Yorkshire Parkin or Cornish pasties with recipes from the Great British Kitchen. Find out more about the history of Cornish pasties and the history of Yorkshire parkin.

IN THE EATFEED KITCHEN: Anne cooks up Cullen Skink for a Scottish anniversary. Check out her favorite recipe in the November 2005 issue of Saveur magazine. Or some other version we quite like: Cullen Skink from the Great British Kitchen cookbook, Cullen Skink from BBC Food, Cullen Skink from Waitrose.

DRINK: Annabel Meikle takes us into the tasting rooms of The Scotch Malt Whisky Society, walks us through the flavor elements of whisky regions, and takes us into the tasting rooms in Edinburgh.