If you’re running out of inspiration for simple, tasty midweek meals, you’re not alone! Fortunately, we have a chef on hand to give us something new and delicious to try using some smashing pork medallions… and to prove how quick and easy it is, Jamie is going to cook the whole thing by himself!

Get the recipe here: http://bit.ly/PorkCassoulet

Find out more about pork medallions here: www.lovepork.co.uk

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Norwegian cod is a big deal – and not just in Norway. The famous skrei cod is salted, dried and exported around the world, where it’s a treasured ingredient. Halaigh gets to experience this wonder up-close when he travels to Henningsvær, a fishing village that is the epicentre of the skrei industry. He attends the skrei World Cup, meets the kids who make a fortune by cutting out cod’s tongues, and gets a cooking lesson from a local pro. Then Halaigh is off to meet his friend Roddie Sloan who delivers shellfish to some of the world’s most famous restaurants, including Noma in Copenhagen, where Haliagh used to work. Together they go hunting for seaweed, urchins and scallops and cook everything over open fire back at Roddie’s Arctic farm – where Halaigh gets to spend the night in a hammock.

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The “fjell” – the mountain – is an integral part of Norwegian culture. Also when it comes to food. Halaigh meets up with Randi Skaug who has scaled Mount Everest and the world’s highest peaks, and together they hike up Preikestolen, near Stavanger. Before they encounter terrifying weather that sees them clinging to the edge of the mountain, they enjoy a lunch of traditional “fjell food”, including boiled beets and more reindeer heart. The snowy landscape continues in Trondheim, where Halaigh attends the world cup ski jump competition and feasts on waffles – alongside ski jump superstars and the future king of Norway. Back in Stavanger, Halaigh gets to indulge in one of his food passions, sardines, when a local expert treats him to racks and racks of the little golden jewels.

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In the second installment of From Paris with Love, Action Bronson and Clovis are back sampling more of what Paris has to offer. The duo start their visit at Les Arlots – where Thomas Brachet’s cooking sets the tone for the perfect day. Afterwards, chef Betrand Grebaut invites Bronson to cook up a huge turbot topped with lardo and a fresh pea caviar beur blanc. The day rounds out with oysters, some charcuterie, and a next level dinner at Septime.

WATCH PART ONE: http://bit.ly/2fn9UKi

Check out Action Bronson’s new Cookbook!
F*ck, That’s Delicious: An Annotated Guide to Eating Well – http://amzn.to/2fp6mHc

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What happens when British guys try to make a traditional Mexican dish – pork carnitas? Let us know how we did in the comments. Is it authentic?

Get the recipe here: http://bit.ly/SortedCarnitasRecipe

If you want to find out more about the niffy jug gadget Ben used, here is the links you’ll need – we haven’t been paid/sponsored to talk about it, but it is an affiliate links, which means if you click on them we may receive a very small amount or percentage if you go on to purchase – this adds no extra cost to you. http://amzn.to/2iWSTuP

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Ready to live the ultimate food lifestyle?

Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

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The journey starts in Oslo where we meet our host Halaigh Whelan-McManus at Maaemo, the three-star Michelin restaurant where he works as a souschef. After talking to his boss about the wonders of Norway’s nature and culinary potential – and having a chat with locals about what Norwegians really like to eat (yes, you guessed it, frozen pizzas), Halaigh heads to the west coast to go diving for some of the world’s most sought-after scallops. After eating raw, live scallop on the boat, the fishermen invite Halaigh back for a home-cooked feast with scallop gratin , bacon-wrapped scallops and plenty of cold beer. Further down the south-coast, in Stavanger, we get a sample of what happens when these scallops get into the hands of a sushi master. At sushi restaurant Sabi Omakase, head chef Roger Asakil gives Halaigh a lesson in how to cut fish, before treating him to sushi made with a local twist, including smoked reindeer heart.

WATCH NEXT: Philadelphia, Pizzalyvania – an all new episode of The Pizza Show – http://bit.ly/2fIzEBd

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CHEF vs. CHEF round 4!!! James goes head to head with Ben. They’re set a Borough Market in London to prove themselves.

What would you have cooked for £20? Let us know in the comments.

Fish & Chips Vlog: http://bit.ly/YTlndn001

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Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

We found ourselves eating mac and cheese, on a rooftop, in central London. What the hell? Just a normal evening right?

Check out Brixton rooftop: https://www.brixtonrooftop.com/

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Frank Pinello brings his pizza to Danny Meyer’s Roman-style pizzeria Marta for a night of pizza dueling. Frank makes some of his classics from Best Pizza while Marta executive chef Joe Tarasco cooks up their signature Roman pies. From fine dining to a classic slice, pizza is the food that brings us all together, and it’s no different tonight at Marta.

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