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Matt Tebbutt brings you a mouthwatering menu with dishes served from some of your favourite chefs. Anna Haugh brings a taste of Ireland to the studio and our plates with a decadent duck fat waffle on a bed of creamy celeriac puree, topped with braised autumnal vegetables – a real show-stopper!

Mike Reid takes a timeless classic, steak and frites, and gives it a modern makeover, using skirt steak, a herby Parisian sauce and a punchy orange vinaigrette, a quick midweek treat that makes the most of the air fryer too.

Then, if you’re looking for a comforting pie, look no further than Nadiya Hussain’s keema plate pie – essentially a giant samosa! Come for the recipe, stay for the number of samosas Nadiya has confessed to eating in one sitting.

Whether you’re a fan of gin and tonic, or you need some convincing, Carmen O’Neal runs us through a variety of tonics to find your perfect pairing. Although, perhaps Niklas Ekstedt and Sue Perkins need to stick to single measures.

Next, Rick Stein welcomes Bryn Williams to the studio for an abundance of autumn, with his roasted loin of venison with crushed swede and blackberry sauce. And we round off the show with Jason Donovan facing his food heaven, mangoes, or his food hell, pigeon. You’ll have to keep watching to find out what he got!

Plus two trips into the ÃÛÑ¿´«Ã½ Food archive with Rick Stein and The Hairy Bikers. Rick tries to impress a critic with a spectacular starter, and Si and Dave continue the high expectations with a trip to the five-star Lympstone Manor for lunch with Michael Caines.