Wow you go to a lot of hard work to produce these very informative cooking shows. I’m loving them. Thank you

Always excellent videos. Keep them coming, when you catch... you'll have a huge backlog that will propel your channel.

new subscriber here, absolutely LOVING the channel. Thank you, Gracias, Merci

keep them coming, more smiling, looking in the camera and at your audience (us!) Also I like the fact you're travelling about but still have a nicely set table! - I wish the episodes were longer, maybe showing us shopping for ingredients and yes I miss Keith F!

I'll definitely try the garlic and bayleaf trick next time I fry potatoes. Great content as always!

haven't had wild boar, glad I can approximate it accuratley with this recipie!

brilliant Pete, always enjoy these fantastic videos.

Absolutely wonderful Pete. The setting is spectacular, and the dish selection for this episode proves the point clearly that if you know what your doing, and can experiment with "Substitutes" then it's a win - win all round I'd say. Both looked delicious and hearty, and I am betting the Brandy gave it the depth of flavour that fused the whole dish to a perfect conclusion. Congrats Sir. Be BLESSED ALL here... 🙏🙏🙏🙏

Very cool episode. I know the pork-off is the main event but those potatoes looked delicious.

It would be a crime to stop you from cooking! Looks delicious!!

The police just wanted some lunch!!!😁

Made the pork version this evening and it was delicious. Straight into the 'favourites' book and will be on the menu again soon.

Love it. The view. The story. The food. I shall be trying this soon with pork most likely. BTW I did cook your Chuletas de Cerdo a la Riojana and the dish was amazing. Thank you.

This is very interesting. Will try. thx.

Empirical! I've only ever had boar in Italy (pasta cinghiale). I could taste the gamy flavour but, I am now wondering if the marinade has something to do with taste perceptions....interesting... Q. Did the Spanish police move you on? Appreciate your videos. Best Tony

Made similar many times but recipe was italian. I will try with pork but will add some spanish pancetta too.

Very useful and encouraging

Very civilized.

I think the police might´ve confiscated the meats as "evidence", rather. Your audio in the marinating section sounded a bit off. Different microfone?

I think there’s a huge difference between the pork you get in Spain and what we get in the UK so my vote is Wild Boar

This morning I walked into the village and bought pork shoulder from the butcher. I’m marinating it in homemade cherry wine, which is dryish and fruity.. I will update you tomorrow….can’t wait! Well, I followed the rest of the recipe and ended up with a deliciously tender stew. I didn’t have potatoes so I served it with cubes of butternut squash. I think this would also be lovely with buttery mashed potatoes or polenta.

What cut of pork was it?

I saw Thyme fly.

I love this challenge and would do it myself...then i remember my "I don't eat pork" friends. Total boobs they are!!! Their loss. I'll do it anyways😎😎😎