Hangover cures are on the menu as Gregg Wallace meets London-based Australian chefs Ben O'Donoghue and Curtis Stone. They make upmarket mushrooms on toast, a restorative Bloody Mary, fish and shellfish pasta with focaccia bread and, to finish off the ultimate lazy trifle. Plus more from Jamie Oliver in The Naked Chef and a vintage helping of The Galloping Gourmet with Graham Kerr.

Ever Wondered About .. ? advises on making cakes, then presenter Gregg Wallace unveils a Scottish flavour to the show. He and guest chef Andrew Fairlie from Perthshire rustle up pan-fried salmon with pea sauce, roast lamb with garlic, rosemary and potato gratin, rounded off by cherry clafoutis. Johnny Walker is on hand to counsel on the choice of whisky.