Episode List

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2012

5 Nov. 2012
Beetroot
This week the main ingredient is vegetables. Guest chefs are Gill Meller , River Cottage chef, and Florence Knight from London's Polpetto. The judge for the week is Charlie Hicks, greengrocer. The star ingredient this time is beetroot and the additional ingredients are hardboiled egg and anchovy, blue cheese and poppy seeds, and walnut and yogurt.
 
6 Nov. 2012
Tomatoes
Tomato stars as the main ingredient and the chefs have elected to use clams and garlic, lamb and chard, and grey mullet and shallots.
 
7 Nov. 2012
Courgettes
Courgettes are the star today and are teamed with mozzarella and pasta, mange tout and lemon, and goats cheese and honey. Hugh also cooks up a creamy courgette soup.
 
8 Nov. 2012
Mushrooms
Mushrooms are on the menu today with blue cheese and spinach in a salad, curried in a baked potato, and pancetta and pigeon in a pastry parcel.
 
9 Nov. 2012
Kale
Kale is the main ingredient today with onion and chestnut in a pizza, squid and chickpeas, and lobster. Hugh also produces a pasta and kale soup.
 
12 Nov. 2012
Lamb
It's the start of a new week and the main ingredient is meat. Guest chefs for the week are Lisa Allen, head chef at Northcote Manor and Sam Rom, head chef at the River Cottage canteen. Today's main ingredient is lamb and it is teamed up with feta and tomatoes, courgette and mint, and almond and squash.
 
13 Nov. 2012
Ham and Bacon
Ham and bacon star this week using squash and ricotta, apple and fennel, and celeriac and duck egg. Hugh makes an extra dish, a ham, potato and parsley salad.
 
14 Nov. 2012
Chicken
As usual, Hugh makes two dishes. One for fun and one for the competition. He makes a simple salad using our main ingredient of chicken with green beans and black olives. He also prepares roast chicken with tarragon and tomatoes. Our guest chefs use potatoes and leeks, and blue cheese and mushrooms for their entries.
 
15 Nov. 2012
Venison
The menus star venison today and the extra ingredients are lemons and capers, blueberries and cucumber, and damsons and liquorice. Hugh's extra is venison hot-dogs with fried pears.
 
16 Nov. 2012
Beef
It's the end of the week and beef is the main ingredient today. We have beef tartare, beef and horseradish with beetroot, and beef stew with tomatoes and shallots. Once again Hugh cooks an extra, this time a steak sandwich with gherkins and cheddar.
 
19 Nov. 2012
Apples Savoury
It's week three and the main ingredient for the week is fruit. Gill Meller returns as a competitor with Sophie Wright and judging the week's efforts is Alys Fowler. Using apples, Hugh again cooks two dishes using chilli and squash for a soup, and walnut and beetroot in a salad. Our guests cook up a storm using pork and potatoes, and fennel and mackerel.
 
20 Nov. 2012
Pears
Black pudding and chickory combine with pears in a salad, and ginger and custard become a great pudding. Other dishes include walnuts and blue cheese, and pork and celeriac.
 
21 Nov. 2012
Dried Fruit
The menu today includes various dried fruits. Dried pears are combined with partridge and spelt, dates with lamb and lemon , and dried apricots with carrot and chickpeas.
 
22 Nov. 2012
Citrus
Our chefs use various citrus fruits in making their competition dishes. Lemons are put with lemon sole, oranges with Halloumi cheese and pumpkin, and grapefruit with squid and avocado.
 
23 Nov. 2012
Apples
The end of week three and the chefs' main ingredient today is apples. Apple crumble is made by Hugh, Gill makes an apple flan with almond paste, and a ricotta cheese doughnut with apple puree is Sophie's choice.
 
26 Nov. 2012
Bream
Week four and the feature is fish. Guests for the week are Euten Lindsay and Kaspar Gaard. Our team is complete with Nick Fisher as judge. Hugh's ceviche features lime and mint, while Euten uses allspice and carrots. Kaspar completes the trio with bream poached in butter and celeriac.
 
27 Nov. 2012
Mussels
Today mussels are on the menu with leeks and cider, made both hot and cold. Buckthorn berries and vanilla, and chilli and ginger make up the other competition dishes.
 
28 Nov. 2012
Crab
It is time for crab to feature on the menu and today it is teamed up with chorizo and peas served on toast. Tomatoes and potatoes, and onions and cream complete the ingredients for the competition.
 
29 Nov. 2012
Mackerel
Hugh produces two dishes using mackerel. One coated in oatmeal and served with rhubarb, and the other baked with bay and lemon. Kaspar and Euten go back to their ethnic roots and produce a Danish recipe with red onion and fennel, and a Jamaican dish with coconut milk and peppers.
 
30 Nov. 2012
Squid
Once again Hugh makes two dishes using the hero, squid. Almonds and hummus complete one dish, while he uses parsley and edible flowers in the other. Euten uses courgettes and lemon and Kaspar's extra ingredients are horseradish and baby leeks.
 
3 Dec. 2012
Pasta
It's the final week of the competition and this time our chefs go to the store cupboard for their ingredients. Allega McEvedy and Tim Maddams complete the trio of chefs with Hugh, and it is Hugh's mum who is doing the judging this week. We start the week with pasta combined with tomato and blue cheese, and garlic and olive oil. Other dishes use mushrooms and mascarpone, and cabbage and sausage.
 
4 Dec. 2012
Nuts
Our team are going nuts today. Hugh is using walnuts to make a baklava, and once again a second dish, this time using hazelnuts with ricotta and honeycomb for a great pudding. Allegra chooses chestnuts with cider-soaked prunes and yoghurt to make a brittle, and Tim is using hazelnuts for macaroons.
 
5 Dec. 2012
Pulses
Featuring pulses Allegra uses chickpea with chorizo and red pepper. Tim makes a black bean soup, and Hugh, once again, makes two dishes using lentils. Puy lentils with sultanas and celeriac in a salad, and red lentils with bacon and onions in a soup.
 
6 Dec. 2012
Rice
The staple of many countries, rice is the star today. Hugh teams it up with seaweed and avocado, and a second dish with red beans and coconut milk. Tim uses chicken stock and sorrel for his dish while Allegra opts to make egg-fried rice.
 
7 Dec. 2012
Chocolate
The last day of the competition, and we use that most decadent ingredient, chocolate. Prunes and brandy create a chocolate pudding, while fruit and nuts make great chocolate bars. Chocolate is used for truffles by Tim and Allegra finishes the competition with chilli-spiked hot chocolate.
 

 2012 

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