My Life on a Plate

Mary Berry journeys back to her childhood haunts in Bath with Brian Turner.

Nigel Havers travels back to Suffolk to reminisce about an eventful childhood.

Nicholas Parsons delves deep into the memory banks of his long life.

Diane Louise Jordan takes a sometimes emotional trip back to her childhood.

Tony Blackburn goes right back to where his story began in Poole, Dorset.

Johnny Ball revisits his childhood haunts in Bristol with Brian Turner.

Simon Weston looks back on growing up in a Welsh valleys mining village.

Christopher Biggins revisits his happy childhood in Salisbury.

Arlene Phillips's childhood story shows her determination to dance.

Champion athlete Colin Jackson still lives in Cardiff, where he was born and brought up. He takes Brian Turner to the city's fresh food market which his mum used to take him to as a child, and where he still shops today. His culinary upbringing combined the staples of Caribbean cuisine with produce from the local larder, dominated by fresh fish. So there's plenty of inspiration for Brian to create a dish full of nostalgia for Colin, and a tribute dish that puts his life on a plate.

A journey back to his childhood reveals that actor and astrologer Russell Grant was once a devoted and angelic little choirboy with an impressive soprano voice. His passion for rural Middlesex where he grew up hasn't left him and his memories are full of the tastes of childhood. Brian Turner takes Russell back to the church where he sang, the canal whose noisy, chugging barges lulled him to sleep at night, and the modest flat where his parents raised him. Along the way, Brian gathers inspiration for two dishes he cooks for Russell, one designed to take his guest back to his youth, the other which puts Russell's life on a plate.

As a child, Alistair McGowan loved school lunches, especially the puddings. His mother's cooking was equally memorable and innovative, providing plenty of inspiration for the dishes that Brian Turner creates for Alistair. Together they revisit evocative places from Alistair's childhood, from Worcestershire's plum orchards to his old school, where sights and smells take him straight back to his youth. In his childhood home, we discover how Alistair realised his gift for impersonation as he switches effortlessly into some of the voices that helped him make his name.

Lesley Garrett is full of enthusiasm for her native Yorkshire and for the outdoorsy childhood she enjoyed with her sisters. She takes chef Brian Turner on a journey back in time to visit key locations that help tell the story of her early years. Her resourceful parents taught her to make the most of what food was available, fishing in school holidays, fruit picking from their own trees and raising rabbits and pigs to put on the table. There's plenty for Brian to work with as he creates two dishes that weave nostalgia and the tastes of home together, to put Lesley's life on a plate.

Although Michael Buerk was born in Solihull, it's Hereford where he feels his life really began as far as food is concerned. From the unpromising 1950s fare of tinned spaghetti, overcooked cabbage and grey peas cooked by his mother and grandmother, to the delicious wholesome food he found on his girlfriend's family table, Michael has never looked back. Brian finds plenty of inspiration in Michael's stories of his youth as well as in the bountiful Herefordshire fields to produce two tantalising dishes which put his guest's life on a plate.

Anneka Rice loved her childhood growing up in Surrey and is thrilled to revisit special places from her youth with chef Brian Turner. Anneka recounts stories of choir practice and tennis, squeezed into a carefree childhood full of tomboy adventures, campfires and foraging for wild mushrooms. She also remembers her mother's enthusiasm for the exotic new style of cordon bleu cooking in the 1970s, and memories of boeuf bourguignon and chicken liver pate come flooding back. It's all grist to Brian's mill as he puts together two dishes for Anneka to try that whisk her back to her early years through the medium of good old-fashioned food with a modern twist.