Today, tips on pouring the perfect pint of stout, and chef Conrad Gallagher shows how to get to grips with Mediterranean cooking. He prepares wild bass with basil mash and cockle broth with roast peppers and fresh herbs. Paul and Jeanne Rankin continue the Mediterranean theme with a three-course meal, starting with baked goat's cheese with oven-dried tomatoes and broad beans on a garlic crostini; then Irish rack of lamb dressed with herbs and spices with a ratatouille; and finally a passion fruit meringue tart.

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