Comfort Food With Spencer Watts

Spencer makes a spicy spinach and Taleggio cheese wonton soup in a chorizo broth.

Spencer Watts sets a fire outdoors and prepares campfire steaks with nori butter, an open-faced Montreal smoked meat potato rosti, and a sweet and creamy chocolate and cherry liqueur fondue with treats.

Spencer indulges his sweet tooth with recipes including candied orange and caramelised white chocolate blondies with orange cream cheese.

Spencer bakes it sweet and savoury by introducing his cheddar chive biscuits with poached eggs and country gravy, and takes a deep dive into autumn apples with his Dutch apple-cranberry pie.

Spencer whips up his burgundy chicken stew with porcini mushroom grits and pancetta, and prepares whole roasted pork belly with a fresh salsa verde.

Spencer makes his corned beef stew with horseradish mash and fills the cabin with the rich, mouth-watering smell of a delicious Thai curry with garlic shrimp and fragrant rice.

Spencer provides some twists on a few originals, including his version of meat tourtiere pies, a Newfoundland-inspired bunt pan figgy duff with maple syrup liqueur and west coast salmon rolls.

The crew indulge their sweet tooth with fluffy doughnuts, some peanut butter and jelly-inspired stuffed cookies with a raspberry glaze and some decadent decked-out carrot cake waffles.

Spencer shares his recipe for salmon stuffed with creamed spinach, sun-dried tomatoes and olives with Greek-style potatoes, makes crispy coconut shrimp with pineapple rum hot sauce, and bathes mussels with lime, chilli and white wine sauce.

Spencer prepares pepperoni arancini risotto pops with molten mozzarella and spicy marinara sauce, puffed millet and cornmeal coated chicken bites with a sweet chilli firecracker sauce and popcorn margaritas with margarita popcorn.