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BBC Two England

A Feast of Floyd

Keith Floyd chooses eight of his favourite programmes from ten years of "gastronautical" travel.
In this episode from the Floyd on Britain and Ireland series he indulges his other great passion, playingrugby. But the dinner he prepares forthe
Kidwelly Rugby Club ends in disaster. Fortunately other Welsh dishes - cockles with laverbread, salt duck and Glamorgan sausages - compensate for dropping the rugby club's dinner on the floor.
Producer David Pritchard
BBC Two England

A Feast of Floyd

Keith Floyd chooses eight of his favourite programmes from ten years of "gastronautical" travel.
Scotland (Loch Fyne). In this episode from Floyd on Britain and Ireland, the travelling cook takes the road to
Scotland and in the Loch Fyne area of Argyll fishes for salmon and roasts a gigot of mutton forthe local laird.
Producer David Pritchard
BBC Two England

A Feast of Floyd

Keith Floyd chooses his favourite programmes from ten years of "gastronautical" travel.
When Floyd went to Ireland for Floyd on Food he fell in love with the country. Here he dishes up pigs' trotters in breadcrumbs, oysters and stout, tripe and onions and a pudding made with carrageen - a type of seaweed.
Producer David Pritchard
BBC Two England

A Feast of Floyd

Keith Floyd chooses his favourite programmes from ten years of "gastronautical" travel.
In this episode from Floyd on Spain he visits one of the all-male cooking clubs of San Sebastian where "chaps from all walks of life get together and cook sumptuous feasts and then invite their families, girlfriends and wives to join in". It is the highlight of his visit to the Basque country where he also goes on a crawl of the tapas bars, and samples the warm wines of the Rioja vineyards. Director David Pritchard
BBC Two England

A Feast of Floyd

Keith Floyd chooses his favourite programmes from ten years of "gastronautical" travel.
In this episode from Floyd's American Pie Keith Floyd goes west to Santa Fe where he cooks cowboy style and watches a local chef prepare cactus.
Director David Pritchard
BBC Two England

A Feast of Floyd

Keith Floyd ends his personal choice of favourite programmes with an episode from Far Flung Floyd.
In North Thailand he goes as far as he has ever travelled before into the hill country on the Burmese border, and ends his journey roasting a whole suckling pigforthe local chief.
Director David Pritchard
BBC Two England

Madhur Jaffrey's Flavours of India: Goa

Fourth of a six-part series in which Madhur Jaffrey shows how to prepare delectable dishes from six Indian states. Tonight: Goa.
See today's choices. (Stereo)
Madhur Jaffrey: page 30
Free recipe collection: page 31
From Burma to Bombay holiday offer: page
BBC One London

The Egg - a Wildlife Guide

Masterchef Keith Floyd looks at the wonderful world of eggs. As he creates delicious egg recipes, he reveals who holds the records for laying the largest and smallest eggs, and how alligators can change the sex of their eggs. See today's choices.
Producer Hilary Jeffkins Egg recipes on Ceefax page * See This Week: page 6
BBC Two England

Floyd on Italy

Liguria and Piedmont. In the firstof a seven-part series, Keith Floyd travels to the Italian Riviera where he prepares mullet in pesto sauce on a portable stove in a town square. Then he heads into Piedmont where he cooks up a hearty stew of cockerel, beef, ox tongue and pig's head.
Producer Michael Treen ; Executive producer
Robert Page Rpt Stereo
BBC Two England

Floyd on Italy

Emilia, Romagna and Venice
Keith Floyd cooks ravioli with spinach and ricotta cheese in Parma, and a fish casserole in Venice.
Producer Michael Treen
Executive producer Robert Page
Next programme Wednesday 5.30pm
Rpt Stereo Subtitled 42
BBC Two England

Floyd on Italy

Tuscany. InthetownofCastellinoin
Chianti, Keith Floyd cooks pigeon in red wine, and in Sienna he cooks an Osso Bucco. He laterstops off at a Tuscan castle to roast wild boarovera logfire. Next programme tomorrow 5.30pm
BBC Two England

Floyd on Italy

A gastronomic grand tourof Italy. Umbria. Keith Floyd has an alfresco breakfast of grilled perch on the shores of Lake Trasimeno , and creates a dish of beef and wild mushrooms in Rubesco wine in a vineyard in Perugia.
BBC Two England

Floyd on Italy

Puglia. Keith Floyd reaches the heel of Italy and creates dishes that reflect the area, including scampi in a creamy Marsala sauce.
Next programme tomorrow at 5.30pm
BBC Two England

Floyd on Italy

Calabria. Keith Floyd takes a steam train into the mountains of Calabria where he cooks a knuckle of pork in a goulash of beans, carrots and mountain ham, plus roast pig and a rich minestrone soup. Producer Michael Treen
Executive producer Robert Page
BBC Two England

Floyd on Italy

Keith Floyd is in Sicily where he samples Marsala wine and makes a pizza. Last in the series.
Producer Michael Treen
BBC Two England

Tales from the Riverbank

Chef Keith Floyd wanted to buy a pub on the river. Six weeks, five redundancies and several tantrums later, he succeeds. This film recalls his struggles.
Producers Davis Pritchard. Simon Willis Rpt. ..
BBC Two England

Floyd on Africa

Keith Floyd satisfies a long-held ambition with this seven-part culinary safan of southern Africa. Uncoveringa continent full of contrasts, he visits
Cape Town, goes canoeing down the Zambezi river and explores the Kruger National Park. See today's choices. Producer Chris Denham ; Director Mike Connor
*See This Week: page 10
BBC Two England

Floyd on Africa

The exotic pleasure resort of Sun City beckonsthis week, as intrepid chef Keith Floyd drops in to rustle up a lobsterand crayfish stir-fry. By contrast, Floyd journeys to the coastal township of Plettenberg where he is introduced to a staple food - mealie flour - and picks up some useful cookingtips including how to make chicken in beer. And after a trip on a squid boat and on board a luxury steam train, the culinary adventurer ends the day by preparing a special cocktail for his fellow travellers to accompany their ostrich steaks. Director Mike Connor ; Producer ChnsDenham
BBC Two England

Floyd on Africa

Keith Floyd explores the culinary delights of Madagascar, a tropical island in the Indian Ocean. In the middle of a large market, Floyd amuses a thronging crowd when he prepares three local dishes. He then catches a train that runs on rubbertyres. When the 50-year-old vehicle breaks down, Floyd cheers up his fellow passengers with an impromptu chicken soup.
Director Mike Connor : Producer Chris Denham
BBC Two England

Floyd on Africa

Keith Floyd continues to taste the culinary delights of Madagascar, travelling to the dusty coastal town of Majunga on the north west coast. He prepares a stew of crayfish and bream on board a local sailing boat. Then he visits an island village where he is highly honoured to witness a turning of the dead ceremony.
Director Mike Connor ; Producer Chris Denham






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