James cooks a dish of lamb from the salt marshes of Wales, learns how to cook Richard Bertinet's puffballs and gives a masterclass in the right way to make custard. He also serves classic French cuisine for his guest Lisa Snowdon and chefs Claude Bosi and Jonny Lake.

James makes an apple cake, and learns about heritage apple varieties from grower Sarah Simpson. He also enjoys authentic Caribbean cookery from Levi Roots, explores the vital bits of kit and equipment that every cook needs in their kitchen, and serves up Turkish-style meatballs for adventurer Simon Reeve, and chefs Daniel Galmiche and Diana Anand as well.