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This episode sees one amateur and chef Clodagh McKenna making their versions of prawn, chorizo and haloumi wraps. It's a deceptively simple dish and leads to interesting results.
Desserts are on the menu in this episode as the home cook and former chef of Britain's Restaurant of the Year, James Tanner, make their version of a plum pithivier
Today's gastronomic gamble sees top chef Mark Sargeant and the amateur compete to make Kenyan goat and chips. Who will have the juiciest goat and best chips when the Jury compare?