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Bryn Williams makes a picture-perfect heritage tomato tart layered with a rich creme fraiche and parmesan custard, basil pesto and a sharp balsamic jelly.

Hasan Semay whisks us away to the Mediterranean with his lamb and potato koftes served with braised black peas before Cynthia Shanmugalingam serves up a taste of Sri Lanka with her prawn curry and fiery coconut sambal.

Philip Juma brings Iraqi cuisine to the studio as he serves up a dolma dish layered with stuffed peppers, onions and vine leaves. And Vick Hope faces her food heaven, an abundance of tasty tapas, or her food hell, a supersweet treacle tart.

Meanwhile, Rick Stein fires up the barbecue for a monkfish supper, Mary Berry gives radio DJ Jordan North a cookery lesson to help him move away from his picky teas, and Clive Myrie is in Naples, meeting a farmer who works in the shadow of Mount Vesuvius.