Audrey’s Kitchen

Audrey shows how to make a traditional French Rabbit Stew with Mushrooms. She also imparts family anecdotes and provides a demonstration on how to dismember a rabbit.

Audrey scours her mother's recipe book for a treat - Baked Blueberry Cheesecake. There is also advice on what to do with vegetarians, the medicinal qualities of fresh blueberries and the impact of food colouring on children.

Audrey demonstrates how to make a classic Shepherd's Pie, the perfect meal for presumptuous visitors expecting a feed. She also reveals her thoughts on purple carrots and her family's secret ingredient for Beef Rissoles.

Audrey embraces Asian cooking and makes substantial improvements to this recipe of Glazed Duck. The full recipe comes with Christmas gift suggestions including a muslin bag filled with gizzard, heart and liver.

Audrey tackles Risotto - the undoing of many a chef. Sophisticated, impressive and heavy on the cream - Audrey advises viewers to invest in a jog the following day or a pair of elastic pants.

Audrey shares her inspiration behind Vietnamese Pork. An authentic dish based on her experience of Vietnamese cooking, smells, colours and sewing measurements.

Audrey keeps things spicy by cooking a cheap and cheerful Slow Cooked Moroccan Lamb. She reminisces of travels through Morocco and the unfortunate theft of her bag in Marrakesh.

Audrey gives safety advice for outdoor BBQ cooking with this Lebanese Shish Taouk recipe. She also imparts advice on Omega 6 (or 8) and some great cutting board tips.

Audrey bakes a delicious rich Organic Chocolate Cake. Interweaving recipe details with her unique driving tips, this episode is sure to delight!

Audrey cleans out her larder finding the perfect ingredients for a Spanish paella. With a wise warning about seafood quality, she also gives her opinion on the hazards of living in monsoon flood areas.