Antony Worrall Thompson is joined by army chef Rob Burns who makes corned beef and potato cakes using the contents of a ration pack. Plus James Martin prepares one of three meals as chosen by viewers.

Antony Worrall Thompson dishes up three time-saving dessert ideas, and is joined by The Times cook Jill Dupleix and chef Mike Robinson , who prepares one of three meals as chosen by viewers.

Antony Worrall Thompson is joined by chef Mary Berry , who offers the definitive recipe for a classic Victoria sponge, and Italian chef Gino D'Acampo prepares one of three meals made famous by Mafia films, as chosen by viewers.

Antony Worrall Thomson is joined by fishmonger Mitch Tonks - who extols the virtues of fresh, quality fish for easy gourmet meals - and chef Ed Baines , who cooks lamb with couscous and yoghurt, plus one of three easy midweek suppers, as chosen by viewers.

Keith Floyd is live in the studio as Antony Worrall Thompson cooks one of the bon viveur's curries, before sampling the best supermarket offerings. Meanwhile, James Martin prepares pork, plus one of three puddings selected by viewers.

Gino D'Acampo prepares a chicken dish with parma ham, before cooking one of three recipes selected by viewers.

Mike Robinson tackles the traditional British staple of roast beef and yorkshire pudding, before cooking one of three recipes selected by viewers.

Arsenal FC chef Michael Moore prepares half-time snacks while Paul Rankin cooks one of three recipes selected by viewers.

The interactive cookery show returns with an Easter special. Mary Berry bakes simnel cake, and James Martin cooks one of three recipes selected by viewers.