To help with the Jubilee celebrations, guest chef Rob Kirby cooks a picnic and party menu featuring seared salmon with bean and pea pesto, cold poached chicken with smoked garlic and tomato sauce and potato salad, and as a finale, an open Kent strawberry tart. In Ever Wondered about ... Bangers and Mash, Alan Coxon cooks the finest pork sausages, with a splash of balsamic vinegar, and mash. Plus, more culinary tips from Jamie Oliver in The Naked Chef, and another episode of Rick Stein 's 's Seafood Odyssey

Doyen of vegetarian food Jane Sen joins Gregg Wallace to prepare three vegan dishes: alfalfa-and-avocado salad with sesame mayo, onion tart with green beans, and braised apricots with cashew cream.