From pork chops and gooseberry to rhubarb with caramel sauce, Slater cooks five very different dishes that all work for the same reason: the delicious marriage of something sweet and something sour. He also meets friends Van and Anh who serve up an oriental lemon grass and sea bass parcel served with a pineapple dipping sauce.

Nigel Slater continues to explore successful food marriages in the kitchen, with the spotlight this time on surf and turf - the classic culinary pairing of fish and meat. From mouth-watering recipes like trout with Parma ham and lamb shanks with anchovy, Nigel shares his all-time surf and turf favourites. And to prove there is more to this perfect pairing than just meat and fish, there is a sweet treat in store too. Nigel also heads out to find out how one fisherman keeps his crew happy by cooking the freshest surf and turf recipe - a simple dish of scallops and chorizo - right off the back of his boat.

The food writer demonstrates how spicy food works well with a cool accompaniment, preparing a chicken curry and tomato stew with yoghurt, as well as a new version of a traditional pudding. He also visits Bristol, where he meets a man who is passionate about pepper and combines it with a dish of soft fruit.

Nigel Slater continues his exploration of brilliant culinary combinations, this time turning his attention to texture. Success in the kitchen is not just about tastes and flavours; contrasting textures can really lift a dish. He makes a classic savoury pie with a puff pastry crust, and a reworking of his favourite childhood pudding: poached pears. He even puts traditional pizza ingredients together in a new way to make an entirely original dish. Nigel also travels to Brighton to meet a couple who have their own seafront smokery, who show him a soft and crisp recipe of their own.

In this episode, Nigel unravels the magic behind the combination of sugar and spice, revealing why this exotic marriage works so well in the kitchen. Alongside a classic cinnamon, ginger and plum cake, Nigel demonstrates some unexpected recipes that also have sugar and spice at their heart - such as sticky ribs, and a spicy lentil stew with caramelised onions. Continuing on his journey to meet fellow passionate cooks, Nigel heads to Sherwood Forest to sample a sweetly-spiced pancake that has the locals flocking.

Nigel Slater looks to mother nature for inspiration in this episode of the cookery series, as he explores dishes that work thanks to their marriage of ingredients that have been born and bred together. Whether it is flavours that share the same season or the same landscape, Nigel shows us how we can use the principle of born and bred to transform our everyday suppers. The proof is in a tasty autumnal dish of baked mushrooms and chestnuts, a home-grown pud of blackberry and fig pie, and a Mediterranean-inspired recipe with baked peppers, tomatoes and basil. Away from the kitchen Nigel visits two brothers on their farm in Dartmoor, to explore the link between the land the animals have been born and bred on and the juicy flavour of their meat.

Continuing his exploration of culinary combinations and pairings, Nigel Slater looks at the role of contrasting temperatures in this programme, to show us how the marriage of something hot with something cold can turn a good dish into something really special. From a simple twist on the classic hot apple pie and ice cream, to a chip shop-inspired dish of sizzling fish with a lime and chilli 'vinegar', Nigel helps us to understand the role of hot and cold, and how we can use it to improve our own cooking. On the road, Nigel is treated to a special breakfast in Scotland by a champion porridge maker, and discovers there is a little more to this recipe than steaming oats and cold milk.

Nigel shows us that the most unlikely combinations of ingredients can often be the best, as he explores unusual ingredients and quirky twists on classic recipes. Newcomers to black pudding will be tempted by Nigel's alternative sausage roll, while lovers of the traditional bread and butter dessert will love Nigel's version, made with exotic spices and caramelised bananas. There's also a refreshing winter salad using some unsung heroes from the vegetable isle, and a wonderful savoury take on an apple crumble. In Derbyshire, Nigel is introduced to a rather unusual meat - boar - as young farmer Tom Clarke cooks him his signature boar burger.

Nigel Slater presents a nostalgic celebration of well-loved Christmas dishes, past and present. From a sea bass starter to a roast duck feast and a dazzling party trifle, Nigel demonstrates how special dishes can be made simply, especially when it comes to feeding family and friends over Christmas. Nigel also prepares some winter warmers, inspired by his own festive memories, and gives his dad's annual contribution - the Christmas casserole - a tasty makeover. Plus, there is a bold and bright winter slaw inspired by the Slater festive cheeseboard. Finally, an invitation to a venison supper in a Scottish castle completes the celebrations and gives Nigel a great excuse to create a new cocktail to toast Christmas and the New Year.

Nigel Slater continues his exploration of brilliant culinary combinations, this episode he's turning his attention to texture. Success in the kitchen isn't just about tastes and flavours - contrasting textures can really lift a dish. He'll be making a classic savoury pie with a puff pastry crust, and will be putting traditional pizza ingredients together in a new way to make an entirely original dish. Nigel also travels to Brighton to meet a couple who have their own seafront smokery, who'll be showing him a soft and crisp recipe of their own.

Nigel Slater explores successful food marriages in the kitchen, turning the spotlight on surf and turf - the classic culinary pairing of fish and meat. Nigel shares his all-time surf and turf favourites, including mackerel and bacon salad, trout with parma ham and lamb shanks with anchovy. He also heads out to find out how one fisherman keeps his crew happy by cooking the freshest surf and turf recipe - a simple dish of scallops and chorizo - right off the back of his boat.

Nigel Slater continues his exploration of brilliant culinary combinations, this time turning his attention to texture. Success in the kitchen is not just about tastes and flavours - contrasting textures can really lift a dish. Nigel puts a twist on a childhood favourite - poached pears with a cream and biscuit filling.

Nigel pairs spice with contrasting cooling flavours as he makes a chicken and chilli curry, spiced rice pudding and hot and spicy prawns.