蜜芽传媒

Theo Randall takes simple ingredients and transforms them into an Italian classic with his ricotta and spinach gnudi, served on a bed of creamy burrata and drenched in a foamy sage butter. Julius Roberts takes a humble pie and transforms it by poaching a whole chicken and shredding it through a luxurious leek, tarragon and cream sauce, all wrapped in flaky puff pastry.

Loyle Carner whips up a double dose of chicken wings with two delicious sauces, while Josh Niland cooks fish according to a recipe that uses the eyes...

Sabrina Ghayour uses up leftover lamb by folding it through harissa and honey and stuffing it into fluffy white buns with a vibrant pickled cucumber relish. And Emma Willis faces her food heaven, chicken pathia with cauliflower bhajis, or her food hell, roasted cod with braised green lentils.

Meanwhile, Rick Stein gives a masterclass in a classic beurre blanc and Clive Myrie heads to Jamaica for a coffee sampling session with his sister.