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Always up for an adventure, Annabel treks north to a buffalo farm to meet a couple making sublime buffalo yoghurt and cheeses.
She arrives armed with an intensely rich Black Velvet Cake, the perfect companion to creamy buffalo yoghurt and blackberries foraged from the farm.
Returning to her cabin she pairs some buffalo mozzarella with sweet, ripe figs from her tree. It’s the perfect starter for a lakeside meal of Seared Chilli Lemon Tuna, nicoise salad and slow-baked summer stonefruit.
On this page you'll find recipes and bonus videos from this episode. All the rest of the recipes from the series are in the accompanying book, Annabel Langbein: The Free Range Cook - Through the Seasons, Sorry – this book is out of print
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