Rick Stein visits a school in Acton, west London, where a cordonbleu chef has started a cookery class. He also meets a baker who revives traditional breads, and helps him re-create an authentic Bara Brith bread at the Ddewen
Bakehouse in the Welsh Folk Museum, Cardiff. This week's dishes include a guinea fowl cooked by Paul Merrett , a prawn dish from Giorgio Locatelli, and a pub dinner from Stein himself. Series producer Jane Lomas Executive producer Mark Hill
Digital widescreen Subtitled ........... CEEFAX: page 584; website: www.bbc.co.uk/freshfood