James shows how anyone can impress their dinner party guests with some simple home-cooked recipes that look like restaurant dishes. He cooks a stylishly simple beef wellington, a show-stopping passion fruit delice, and a clever custard souffle using ready-made custard as a cheat.
Historian Ivan Day looks at macedoine jelly, a Victorian dessert with the real wow factor. Norwegian artisan producer Ole Hansen explains how his family's passion for perfect smoked salmon led him to start his London-based business.
- Paul Metcalf from Natural Wight Mushrooms, Isle of Wight
- Ole Hansen from Hansen & Lydersen Ltd. London
|Executive Producer||Karen Plumb|
|Series Producer||Rosemary Edwards|