Menu From Heaven - Before the feast

From feasting to fasting, Edwina Currie looks at how different religions honour periods of fasting, from Buddhism and Judaism to the Islamic practice of Ramadan and Mohandas Ghandi's long politically motivated fasts. Edinburgh chef Mary Contini of deli Valvona and Crolla talks about the importance of salted fish in rural Italian life. She shows us how to prepare this salted cod, known as baccalà, with prunes and tomato sauce and doughnuts called zeppole di San Giuseppe, which are eaten at the end of Lent. We also speak to Two Fat Ladies chef Clarissa Dickson Wright about Catholic eating traditions. Cookery series looking at the complex relationship between food and various religions, from ancient Greece to Tibetan monks to the Muslim and Jewish diet. Presented by Edwina Currie, and featuring guest food critics, writers and chefs, there are some tasty recipes along the way.

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