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Poppy O’Toole makes her prepares a brilliant weeknight supper of tikka salmon, spiced new potatoes and a cooling cucumber salad. Joe Hurd brings a taste of Sicily to the studio with stracchino-stuffed lamb chops with a side of the classic Italian caponata, all inspired by the late, great Antonio Carluccio.

Ols Halas swaps the circus for the kitchen as he rustles up pork belly buns with poached rhubarb and dirty fries, while Jack Croft and Will Murray reveal the secrets to their most popular restaurant dish – confit cabbage with chestnuts, crispy cabbage leaves and vibrant wild garlic sauce.

Chris Stark does work experience at the French Ambassador’s Residence for a crash course in fine dining. Greg Davies tucks into either his food heaven, beef, or his food hell, seafood!

Meanwhile, Rick Stein gets his hands dirty digging for Cornish spuds, and Clive Myrie enjoys an aphrodisiac in the Dominican Republic.