Tonight chefs Kevin Woodford and Kevin Belton cook alligator in Big Kevin's hometown of New Orleans, Louisiana, USA and cook monkfish in Newlyn, Cornwall, England.
Tonight, the pair try sausages at London's Smithfield market, then little Kevin gets arrested when he cooks them on a hamburger stand. Unruffled, he shows big Kevin how to cook lamb with bacon and goat's cheese mashed potatoes, and his larger companion makes herb mayonnaise to go with smoked fish picked up in a New York deli.
Tonight the pair head for the hills in both the UK and America. First they hunt for rabbit in the Brecon Beacons, before hiring a guide to take them through the Rocky Mountains of Montana in search of elk. Back in the kitchen, they prepare a warm salad of rabbit sausage with roasted vegetables and berry compote, and coffee-roasted elk with a chilli berry sauce.
The odd couple visit Mexico on the trail of one of the world's most popular spices - the chilli - before heading for Bradford, West Yorkshire, England where Woodford surprises his American colleague when he shows him some coriander fields and a chilli farm. Culinary offerings include green chilli verde served in a pumpkin, and pork meatballs with couscous.
Tonight, chefs "Big" Kevin Belton and "Little" Kevin Woodford focus on organic ingredients. Woodfood creates an unusual "Irish Pick Me Up" with seaweed he's collected from a beach in Ireland, and in San Francisco the pair visit a farm that grows edible weeds. Other culinary delights include lemon oil and organic goat's cheese tart.
The odd couple visit Scotland, where they track down lobster and scallops, then proceed to Nova Scotia, Canada, where Belton takes his English colleague fly-fishing. Culinary delights include molasses cake and a dish combining fresh salmon with wild apples.
