%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
TV Dinners
Comfort Food With Spencer Watts - S1 - E9
In a modern version of TV dinner nostalgia, Spencer makes his bar-raised version of Salisbury steak with gravy, Vichy peas and a potato cauliflower mash with Stilton.
Comfort Food With Spencer Watts: Season 1 - 15 Episode s
1x1 - Harvest Time Comfort
September 5, 2023
Making black bean and kabocha squash soup with braised Swiss chard and chili pesto.
1x2 - Hot Soup Comfort
September 12, 2023
Spencer makes a spicy spinach and Taleggio cheese wonton soup in a chorizo broth.
1x3 - Pasta Pasta Pasta
September 19, 2023
1x4 - Comfort Kissed by Fire
September 26, 2023
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.
1x5 - Comfort With a Kick
October 3, 2023
Spencer cooks up comfort food with a little heat to tickle taste buds, including Cajun shrimp cakes with Creole etouffee, Mexican spicy beef pupusas with all the trimmings and Brazilian moqueca with halibut and shrimp.
1x6 - Sweet Tooth Comfort
October 10, 2023
Spencer indulges his sweet tooth with recipes including candied orange and caramelised white chocolate blondies with orange cream cheese.
1x7 - Magical Beans
October 17, 2023
Spencer sets the oven on low and celebrates his love of beans as he makes black bean and kabocha squash soup with braised Swiss chard and chilli pesto and Mediterranean-style broad beans in sauce.
1x8 - Comforting Baked Goods
October 24, 2023
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.
1x9 - TV Dinners
October 31, 2023
In a modern version of TV dinner nostalgia, Spencer makes his bar-raised version of Salisbury steak with gravy, Vichy peas and a potato cauliflower mash with Stilton.
1x10 - For the Love of Spuds
November 7, 2023
There are a lot of ways to dress up a tuber and Spencer shares three recipes, including a decadent potato pie with a camembert centre and a parsley butter drizzle.
1x11 - Special Occasion Comfort
November 14, 2023
Spencer whips up his burgundy chicken stew with porcini mushroom grits and pancetta, and prepares whole roasted pork belly with a fresh salsa verde.
1x12 - Street Food Comfort
November 21, 2023
Spencer makes a spicy Korean fried chicken `dog' with sesame ketchup and gochujang ketchup, chicken drumsticks with a quick buttermilk onion dipping sauce, and popcorn shrimp waffle cone tacos.
1x13 - Warm My Belly
November 28, 2023
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.
1x14 - Comforting Family Faves
December 5, 2023
Spencer makes a few of his family-style favourites, including his moussaka crown, Italian herb half-chickens with sun-dried tomato cream sauce and a silky smooth eggnog creme caramel.
1x15 - Canadian Comfort
December 12, 2023
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.