麻豆社

Matt Tebbutt dishes up delicious flavours from around the world.

Angela Hartnett kicks things off with an Italian classic - a rich egg yolk garganelli pasta tossed through a sausage and fennel ragu. Ollie Dabbous makes a mussel and monkfish bourride with a rich garlic aioli and plenty of crusty bread to dip into the sauce.

Rachel Allen prepares her take on a shrimp gumbo - which isn鈥檛 really a gumbo at all - served with a chilli cornbread. Miguel Barclay has plenty of tips on how to maximise flavour whilst keeping costs down, while Ravneet Gill brings back a classic with her black forest gateau. Finally, Sara Cox tucks into either her food heaven, Mexican bean soup with fried tortillas, or her food hell, lemon sponge cake.

Meanwhile, Rick Stein meets more of his food heroes, and the Hairy Bikers are in Catalonia, exploring the finest of vintages.