James cooks with some Middle White pork from a farm in Somerset, tastes pork pies from chef Nokx Majozi, demonstrates how to make butter in another masterclass and serves up a fruit roulade for guests Jenni Falconer and John McGuinness with a little help from chefs John Hooker, Paul Ainsworth, and Mark Birchall.

James makes a classic lobster thermidor while chatting to female fisherman Ashley Mullenger about her career at sea. Chef Wolfgang Puck serves up a dessert inspired by his childhood in Austria, and the presenter reveals how to quarter a chicken before cooking a hotpot for the Reverend Richard Coles.