James sets the bar high by taking on some classic dishes from France, the home of haute cuisine. Expect oniony thrills and soupy spills as he tries to sort out his croque from his coq.

It's party time, 1970s style, and James is in his element as he grooves his way through the classics of the age. Vol-au-vents and Stroganoffs, cheese and onion hedgehogs, and flaming Crepe Suzettes make the party go with a swing, all before the Babycham has even had a chance to go warm.