Matt kicks things off with a veggie reinvention of one of Britain's favourite meals - spaghetti bolognese. With chopped mushrooms and walnuts to bring texture and flavour, he shows the key to all Italian sauces, the sofrito, and creates the rich sauce with red wine and plum tomatoes, finished with butter and parmesan.

Matt starts with the perfect cheesy snack - Welsh Rarebit - using leeks, chives and pickled walnuts to make it irresistible. He shares his tip to replace Worcestershire sauce when eating veggie. The show also celebrates beetroot and the versatile ways that it can be cooked beyond pickling. And Jane Baxter creates a delicious pumpkin, corn and goats cheese gratin dip.