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Season 2
Chef Michel Roux Jr and drinks expert Kate Goodman return for another series. This looks at how to cook up food that will help everyone's bottom line. We throw £640 million worth of
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Chef Michel Roux Jr and drinks expert Kate Goodman return for another series. This looks at how to cook up food that will help everyone's bottom line. We throw £640 million worth of bread in the bin every year, so guest Mary Berry surprises Michel with an ingenious use for stale bread to create fish pie topping which he admits he'd never have thought of himself. Mary is full of tips to reduce waste, including sharing stories of her days as 'freezer correspondent' for a weekly magazine when this bit of kitchen kit was introduced to the UK in the 60s.
Kate does a tasting of the ultimate in 'waste not, want not' drinks: grappa - made from the waste product of wine making. It's also known as a 'face changer' and Mary's face is indeed a picture when she tries it! And there is lively debate about whether our food is too cheap.
Tom Kerridge joins Michel in the kitchen for Cheap Feasts and creates a mouth-watering meal for just £2 a head. The cost of our food is going up - rising more than three times faster
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Tom Kerridge joins Michel in the kitchen for Cheap Feasts and creates a mouth-watering meal for just £2 a head. The cost of our food is going up - rising more than three times faster than the average worker's wage. Tom and Michel are determined to demonstrate that you can spend less and eat well without sacrificing flavour.
Kate reveals the hidden costs in bargain basement bottles of booze and there's lively debate about whether it's possible to eat well if you're poor.
How we eat and drink changes to reflect the way we live. Half of British families struggle to share a meal more than three times a week and yet we crave the sense of togetherness sharing
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How we eat and drink changes to reflect the way we live. Half of British families struggle to share a meal more than three times a week and yet we crave the sense of togetherness sharing food gives us.
Richard Corrigan joins Michel in the kitchen to cook up the ultimate sharing food, a hearty chicken and crayfish pie. Kate comes up with some fantastic ale matches and there is lively debate about the future of family dining.
If you had to trace the origins of the food you have eaten today, could you? Knowing what is in our food is more important than ever before. Chef Genarro Contaldo joins Michel Roux Jr in
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If you had to trace the origins of the food you have eaten today, could you? Knowing what is in our food is more important than ever before. Chef Genarro Contaldo joins Michel Roux Jr in the kitchen to create an authentically Italian dish from scratch - a sumptuous lasagne with focaccia. Kate Goodman's guide to choosing the right Italian red helps make the perfect match and there is lively debate about whether we should care where our food comes from.
Scottish chef Tony Singh joins Michel Roux Jr in the studio to prove that, even in winter, it's possible to eat well using seasonally available ingredients. He creates a seasonal feast
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Scottish chef Tony Singh joins Michel Roux Jr in the studio to prove that, even in winter, it's possible to eat well using seasonally available ingredients. He creates a seasonal feast of venison with haggis ravioli and argues that eating with the seasons is all about picking the best of the month's home-grown ingredients and cooking creatively! Kate Goodman's guide to choosing the right whisky with food helps make the perfect match and there's a lively debate about whether we've got it wrong about food miles.
Gregg Wallace joins Michel in the kitchen and helps him create a mouth-watering meal in which meat is just the garnish - demonstrating that we can eat less meat without sacrificing
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Gregg Wallace joins Michel in the kitchen and helps him create a mouth-watering meal in which meat is just the garnish - demonstrating that we can eat less meat without sacrificing flavour. Kate finds some fantastic white wine matches from Portugal, and chef Florence Knight shows how to cook a by-product of garlic you may never have heard of.
Ken Hom joins Michel in the kitchen and shows him how to create a delicious citrus-flavoured chicken dish in minutes. Kate picks three different Semillon wines from Australia to
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Ken Hom joins Michel in the kitchen and shows him how to create a delicious citrus-flavoured chicken dish in minutes. Kate picks three different Semillon wines from Australia to compliment Ken's stir fry and Michel creates a fruity pancake dessert that has everyone's mouths watering.
Angela Hartnett joins Michel Roux Jr in the kitchen and shows him how to create a pizza bianco using rich and creamy taleggio cheese. Kate Goodman picks three Italian reds that perfectly
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Angela Hartnett joins Michel Roux Jr in the kitchen and shows him how to create a pizza bianco using rich and creamy taleggio cheese. Kate Goodman picks three Italian reds that perfectly complement Angela's pizza, while Rachel Khoo argues the case for full-fat food, and Michel creates an indulgent chocolate and salted caramel dessert.
Monica Galetti joins Michel Roux Jr in the kitchen and shows him how to create a low-fat, low-carb, flavour-packed meal while Kate Goodman surprises them both with some tasty, healthy
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Monica Galetti joins Michel Roux Jr in the kitchen and shows him how to create a low-fat, low-carb, flavour-packed meal while Kate Goodman surprises them both with some tasty, healthy drinks using bitters. Journalist William Sitwell asks whether food intolerances are all in our mind and Michel makes a refreshing and mouthwatering tuna tartare.
Sat Bains joins Michel in the kitchen to demonstrate his take on a traditional bread and butter pudding. He uses cutting-edge culinary equipment to create a modern twist on this classic
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Sat Bains joins Michel in the kitchen to demonstrate his take on a traditional bread and butter pudding. He uses cutting-edge culinary equipment to create a modern twist on this classic dish.
Kate finds some fantastic dessert wines to go with Sat's unusual dish and Stefan Gates asks whether we should be eating meat that has been grown in a laboratory.
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