The Italian Kitchen

Rose and Ruth cook spaghetti al limone - with lemons, basil and parmesan cheese and rigatoni with pecorino and twenty year old balsamic vinegar - a luxury but worth it.

Ruth and Rose look at seafood recipes, creating chargilled monkfish and scallop skewered on a rosemary stick, also visiting Piombino for a fish auction

Bruschetta is prepared using borlotti beans with celery, tomato and chilli. Viewers are also shown how to prepare wood-roasted vegetables, and the team visits Florence.

For Britain's meat eaters, Ruth Rogers and Rose Gray introduce some of their favourite recipes for poultry and game.

Ruth and Rose prepare a summer pea and rice soup from Emilia, a clear elegant broth with fresh, crunchy asparagus and two thick Tuscan bread soups.

The team recreate their famous Chocolate Nemesis as well as a deliciously light almond and strawberry tart. They make two sorbets; an intense chocolate and a zestful raspberry.