Party food with a difference as guest chef Maria Elia prepares crispy root vegetables, ham, mozzarella and chargrilled figs, plus a dessert of marshmallow-and-banana-chocolate skewers.
Gregg Wallace invites May Lan Jefford to prepare simple Chinese food, including a spring roll with pickled cucumber, oriental farmhouse chicken, and crispy sweet-nut wontons with an orange-and-caramel sauce.
Following Ever Wondered About ?, which looks at public's passion for chocolate, a lavish meal for four costing under L20 is on menu as guest chef Michael Caines cooks mushroom soup with hazelnuts, pork with crushed potatoes
In Ever Wondered about .. ? Alan Coxon prepares pasta shells in a four-cheese sauce with a warm tomato salad, and Kathy Sykes explains why secret of al dente pasta is in flour used to make it.
To help with Jubilee celebrations, guest chef Rob Kirby cooks a picnic and party menu featuring seared salmon with bean and pea pesto, cold poached chicken with smoked garlic and tomato sauce and potato salad.
Doyen of vegetarian food Jane Sen joins Gregg Wallace to prepare three vegan dishes: alfalfa-and-avocado salad with sesame mayo, onion tart with green beans,.
In today's culinary compendium guest chef Colleen Bennett , from Hollywood in County Down, Northern Ireland, prepares a simple but mouth-watering menu consisting of teriyaki cod, pork belly cooked with cider.
Black pudding scotch egg with green mayonnaise, a Preston dish - roast Goosnargh duckling with cider potatoes - and a hot raspberry souffle are on menu, courtesy of Lancashire chef Paul Heathcote.
Provençal vegetables with melted goats cheese on ciabatta, pan-fried cod with smoked bacon and shallot cream sauce, followed by carrot cake with white chocolate ice cream, make up a delicious three
Guest chef Carmelita Caruana prepares a three-course meal with a Sicilian flavour: pasta with peas, ham, ricotta and saffron, aubergines cooked with meat or vegetables, and lemon and almond puddings.
Guest chef Stephen Saunders uses his favorite organic ingredients to prepare a three-course meal: a classic French dish of salmon with warm mustard sauce, plus Thai lamb curry and chocolate and banana souffle with hot chocolate sauce.
The guest chef on this week's culinary showcase is Stephen Terry , whose three-course meal includes crab salad with deep-fried avocado, shoulder of lamb and potato torte, and blackberry.
The guest chef this week is Jill Dupleix of The Times, whose menu includes ham-and-egg pies, stir-fried duck noodles with chilli soy tofu and espresso prunes with caramel yogurt.
Guest chef Rob Brown brings a taste of north of England with a menu that includes crispy black-pudding potato cake with poached egg, Lancashire crusted fillet of salmon with a brown shrimp and cockle sauce and classic Manchester tart.
Guest chef Gareth Johns from Machynlleth sings praises of Welsh cuisine with a menu that includes a creamy chowder of local cockles and smoked bacon, roast rump of Radnor lamb and goats' cheese terrine with honey and apples.
Andrew Turner and Tony Joseph from Restaurant 1837 in London's Mayfair offer a menu includes curried mussel soup, lamb shank and parsley shepherd's pie and tarte tatin.
Paul Gayler from London's Lanesborough Hotel offers a menu that includes deep-fried goats' cheese parcels with red onion marmalade on a winter salad, chilli con came made with venison.
