麻豆社

Theo Randall cooks his twice-baked butternut squash souffle, coated in a rich, creamy fontina sauce with freshly grated black truffle. Ryan and Liam Simpson-Trotman prepare their homemade crumpets, topped with duck ham, duck jerky, shitake mushrooms and a punchy aged cheese.

Olia Hercules delivers cosy comfort with her cheese pies brushed with brown butter, before Ben Rebuck delivers a vegan take on carbonara. Georgina Hayden transports us to Greece with a twist on a classic beef stifado, replacing the meat with umami rich mushrooms served alongside a cinnamon-infused bulgur wheat pilafi.

Phill Jupitus celebrates Burns Night by trying to uncover the secret ingredient behind the world鈥檚 best haggis whilst enjoying a dram or two of award-winning whisky. And Oti Mabuse faces her food heaven, harissa-roasted mackerel, or her food hell, mushroom risotto.

Meanwhile, Rick Stein goes coracle fishing in Wales, and Clive Myrie checks out the chocolate of Cuba.