Cooks Questions

Sue Perkins is joined by stella chefs Richard Corrigan, David Everitt-Matthias and Glynn Purnell who are ready to take questions, share their knowledge, and up the nation's culinary game. Today they talk Beef Wellington

Creative chef Jason Atherton, Irish born Richard Corrigan and Lancashire's Lisa Allen take turns to tackle the audience's three big questions on shellfish, bread, and the art of braising. Sue asks the chefs to make signature dishes with beetroot, resulting in an exotic pairing with venison and cappuccino dessert. Outside the studio, two-Michelin-starred master Phil Howard at The Square demonstrates the secret of spherification in a magical gazpacho made up of spheres of red, green and yellow peppers. There's also a look at Peruvian cuisine and the art of ceviche with rising star Virgilio Martínez, and Theo Randall, master of rustic Italian fare, visits a student cook in Bath to prove that anyone can rustle up restaurant-quality roast pork.

The chefs tackle the audience's questions on pasta, roast chicken and filleting. And Michelin-starred Anglo-Indian chef Atul Kocchar demonstrates the ancient Indian art of pickling.

Sue is joined by Phil Howard, Atul Kochhar and Claude Bosi - who have five Michelin stars between them - as the chefs take turns to tackle the audience's questions and make dishes with rhubarb. There's a visit to Gidleigh Park, in Devon, where chef Michael Caines makes lamb and boulangère potatoes. And Allegra McEvedy, of Leon, makes a home cook visit, to show that anyone can rustle up a restaurant-quality Moroccan filo pie.

Michelin-starred chefs Michael Caines, Frances Atkins and Glynn Purnell discuss the secret to cooking fish. Chef Tom Aikens puts together a delicate smoked eel and cucumber dish. Gennaro Contaldo drops in on a mum at home to show that everyone can rustle up restaurant quality pizza. Vanilla is the ingredient of the day, with dishes including pineapple kebabs.

Sue Perkins is joined by stellar chefs Daniel Clifford, Jason Atherton and Peter Gordon, who tackle the audience's questions on cooking pheasant, fusion flavours and the delights of offal.