Sophie shares her knowledge of herbs and their use in cooking, looking at oregano, marjoram, basil and coriander. Guest chef is Antony Worrall Thompson.

Sophie uses thyme to transform seared chicken, and combines rosemary with chocolate in an extraordinary pudding. She also makes real sage and onion stuffing.

Sophie looks at mint and parsley and shows us how to make a Middle-Eastern salad, duck and cherries and cheesecake. Guest chef is Clarissa Dickson-Wright

A look at how to liven up recipes with herbs that taste of anise and celery. Dill is used in a salmon burger and lovage enlivens a cheese dip.

Sophie introduces the onion family, using chives in a savoury tart. Garlic is used to prepare a slow roast lamb. Guest chef Antonio Carluccio makes a classic Italian soup.

Sophie prepares a modern twist on a long and loving association, preparing salmon burgers with dill.

Sophie uses the fresh aniseed flavour of fennel as a foil for the richness of sardines served with a warm red pepper vinaigrette.

Sophie shows how recipes enhance recipes with herbs, using lovage to enhance a blue cheese dip for deep-fried potato skins.

Sophie prepares a traditional Sunday Lunch - roast loin of pork with real sage and onion stuffing and all the trimmings.