What are Colin and Clarissa cooking this week?

Spring is here, meaning more time out in the garden, which means more time to cook using Colin’s favourite method… the barbecue. But he’s not just cooking any old dish, Colin’s cooking one of his favourite meats, pork, and combining it with brussels sprouts, walnuts and apple sauce. If you don’t think you like sprouts, Colin is about to change your mind with all the smoky goodness the barbecue provides. This is a restaurant-quality dish cooked at your place. Welcome to a Fassnidge Spring!

A clafoutis is a traditional French dessert that usually incorporates cherries, but today, Colin has added a seasonal twist with summer berries!

Perfect for an after dinner treat, this crustless tart is made of sweet simplicity.

Chicken and leek pie has been a favourite comfort food for a long time. Colin’s got his own take on this classic dish, incorporating a few tweaks to give it a modern twist. Now he’s not content to just provide you with a delicious recipe but he also has a tip for portion control. With a mix of fresh seasonal vegetables, chicken and herbs, this will be as tasty as it is easy to cook.

We often think of mussels as an expensive delicacy when we eat out, but they’re more reasonably priced than you’d think, making cooking them at home a budget treat. But Clarissa won’t just show you how to cook the mussels themselves, but the right vegetables and herbs to complement the flavour of the mussels. And to top it off, a quick fry of Roti so you can soak up all the delicious juices from the mussels. This dish smells so good, you’ll be salivating all through the cooking process.