Fresh from his Michelin-starred restaurant in Paris, Greg ‘Frenchie’ Marchand makes a show-stopping roast duck dish with fresh almonds and girolle fricassee, before Ching-He Huang brings a taste of China to the studio with her spicy Sichuan prawns with crunchy five-spice vegetables.

Theo Randall serves slices of delicious, rare sirloin on a bed of garlicky beans with roasted tomatoes and a salsa verde, and in celebration of World Gin Day, Carmen takes us through three different types of gins with some tasty cocktail inspiration to suit their individual styles.

Sanjeev Bhaskar faces his food heaven, pan-fried cod with roasted jersey potatoes, or his food hell, Keralan-style anchovy fry with popcorn cockles.

Meanwhile, Rick Stein heads to a restaurant where over 90 per cent of their cooking is done over fire, Dame Mary Berry heads to Camp Bestival to rustle up a street food treat, and Clive Myrie swaps the newsroom for Italy, kick-starting his Italian adventure by visiting an olive farm run by a British former lawyer. Show less