Chef and food tours organiser Christopher Trotter shows Pennie Latin and the team how to make potato gnocchi using fresh, seasonal potatoes.

Helen Needham visits a forest garden allotment in Aberdeen and finds a wealth of edible produce in every space including Japanese plum, wild garlic, Turkish rocket and salad bluebell.

Cook and food writer Sue Lawrence demonstrates a deliciously simple fudge cheesecake.

Gardener Nicola Singleton talks about blight in potatoes and advises on the the best ways to tackle it. Show less