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.

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.