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.

The chef kicks things off with a spicy condiment, showing us just how quick and easy it is to make your own chilli oil at home. He uses his to cook a fried egg and top a warming noodle soup, the perfect mid-week dinner. The hero vegetable this week is butternut squash, so Matt shows viewers how to make the most of them.