蜜芽传媒

Hasan Semay fires up the grill for an end-of-summer barbecue with his chargrilled squid and watermelon, halloumi and fresh herb salad. Andi Oliver takes inspiration from a remarkable restaurant in Marrakesh for a melt-in-the-mouth spiced lamb shoulder with butter-poached celeriac and bulgur wheat.

Theo Randall brings the simplicity of Italian flavours to the studio with his seared tuna steak dressed with a punchy rosemary and anchovy sauce, before Ravneet Gill has a classic cobbler filled with apples and peaches, served with cream and creme anglaise.

Max La Manna helps fight food waste by sharing ideas on how to use one of the world's most wasted ingredients - potatoes. And Romesh Ranganathan faces his food heaven or food hell.

Meanwhile, Rick Stein faces a race against the clock to cook a seafood salad before the tide comes in, and the Hairy Bikers continue their search of the UK鈥檚 best produce with a trip to a watercress farm.