麻豆社

Asma Khan treats us to a perfect chicken korma, Carmen O鈥橬eal shares three cocktail recipes, and Jane Baxter puts vegetables centre stage with her roasted squash, blue cheese and pecan torte.

Fernando Stovell has a fillet steak topped with mushroom pate and truffle, served with creamy mash and cabbage, while Shauna Froydenlund prepares plant-based individual sticky toffee puddings topped with almond brittle and a salted date and maple caramel. And Rob Brydon faces either his food heaven, a trio of Lebanese delights, or his food hell, venison curry.

Meanwhile, Rick Stein heads to a herb garden, although Chalky is more interested in chasing rabbits, and Clive Myrie meets up with his extended family for a Caribbean feast.