On the second stop of his Food Trail adventure, Neven takes a hot air balloon trip over the vineyards of the spectacular La Rioja wine region, and visits a restaurant where the lamb is grilled over an open fire, using wood from the vines which imparts a special flavour. Neven then heads back to the Basque Country to visit the Cune winery. This week's recipes include Air-dried Lamb Carpaccio with Roasted Beetroot and Mustard Cream.