Costa Brava

Continuing her culinary travels, chef Rachel Khoo visits the rugged and romantic Catalonian coastline and explores its coves to uncover some local foodie secrets. Rachel finds out how the locals wood-grill the freshest local seafood and use wood-fired ovens and locally sourced pine nuts as their cookery tools. She also learns about the national dessert of Catalonia and is inspired to create her own unique version. Back home in London, Rachel conjures up burnt leek parcels with romesco sauce, seafood paella baskets and honey-roasted peach crème catalan.