麻豆社

Celebrating his 50th appearance in style, Theo Randall serves up a classic Italian meatball recipe with crostini and creamy burrata. Brad Carter takes his favourite lunch, ramen, and gives it a Michelin makeover with a scallop and seaweed stock topped with grilled scallops, sea spaghetti and crispy fish scales.

Helen McGinn introduces the world of mid-strength wines, while Anna Haugh rustles up a delicious and fuss free chicken fricassee. Olia Hercules brings a classic Ukrainian dish to the table with her added British twist: a traditional Ukrainian bread called kolach, infused with the flavours of pumpkin and orange and served with chutney and cheese.

Finally, Grace Dent tucks into either her food heaven, monkfish, or her food hell, pork belly.

Meanwhile, Rick Stein heads to Ludlow for a food tour with renowned chef Shaun Hill, and Clive Myrie heads to a cattle ranch to meet up with some Cuban cowboys.