麻豆社

Ollie Dabbous takes pumpkin soup to a whole new level with a riot of accompaniments, including ricotta dumplings, smoked butter and crisp sage leaves, all served in a pumpkin shell. Alison Roman whips up a fuss-free one-pot roast chicken with a punchy, garlicky pistachio and fresh herb salad.

Matt has a perfect Christmas pudding recipe, while Andi Oliver brightens up those cold winter nights with a warming Caribbean dish of slow-cooked pork belly vinidaloush with a herby green seasoning and coconut fungee.

Emily Scott, with Niklas Ekstedt as her sous chef, has a meringue roulade rolled with fresh clementine curd, whipped cream and fresh passion fruit, while Martin Kemp faces either his food heaven, pie, mash and liquor, or his food hell, lemongrass and chicken skewers.

Meanwhile, Rick Stein combines the best of British ingredients with a Greek classic, and Clive Myrie gets a taste of Ital cuisine.