TV Guide

Michel visits an artisanal vermouth distillery hidden away in the Provencal countryside. After, he serves king-sized scallops with a white vermouth sauce.

James Martin hunts for the finest mushrooms in the New Forest. Later, he cooks pasta with cepes, chilli mushrooms, and a coffee and mushroom dessert.

James Martin travels to the Isle of Wight to learn about the process of growing garlic. After his trip, he demonstrates how to make dauphinoise potatoes.

James Martin searches for fresh ingredients at a farmer's market in Aldershot. Later, he cooks some mouth-watering barbeque ribs and roast pork belly.

James Martin is in London to learn from one of the best bakers in the country. Then, he makes olive oil focaccia, anchovy pizza and poppy seed snap.

Tom Kerridge makes a summer Sunday lunch inspired by flavours of holidays abroad. The menu includes barbequed chicken legs marinated in Middle Eastern spices.

Tom spices it up with a Mexican street food-inspired Sunday lunch. He makes an irresistible slow-cooked beef brisket with spicy tomato rice, and churros for dessert.

Tom celebrates spring with a Sunday lunch classic: roast lamb. He slow-cooks it over layers of thinly sliced potatoes, served with a delicious cheesy broccoli gratin.

Tom brings an all-time favourite dish to his Sunday table: fish and chips. He bakes a beautiful side of salmon in brown butter and makes perfect triple-cooked chips.

Tom gives a masterclass on how to make perfect roast pork. He shares his surprising method for roasting potatoes, and a novel way to cook cabbage.

Tom creates an Italian-style baked pasta dish for vegetarians and meat-lovers. He serves garlic bread, radicchio and spinach salad and a lemon and rosemary polenta cake.