James Martin: Delicious!

The chef prepares smoked trout salad and hot tea-smoked trout with celeriac remoulade. He also tries his hand at fly fishing for trout on the River Test in Hampshire.

The chef prepares penne carbonara, smoked haddock risotto, and tiramisu, before talking to his regular supplier about classic Italian ingredients.

The chef goes looking for wild mushrooms in the New Forest and prepares chilli mushrooms, pasta with cepes sauce and a coffee mushroom dessert.

The chef makes roasted garlic bread and salmon with wild garlic, before visiting the Isle of Wight to learn about the plant that cloves come from.

The chef prepares barbecued spare ribs, pork terrine and roast belly pork, before visiting Andover farmers' market.

James Martin prepares olive oil focaccia with rosemary and anchovy pizza with poppy seed snap, before visiting De Gustibus bakery in London to get tips from a master baker.

The chef prepares adds watercress to a selection of dishes, including red onion and creme fraiche pizza, scallop salad, and Stilton soup.

James cooks brill with boudin and black-eyed beans, halibut parcels with capers, and cod with shrimp butter.

The chef visits a local grower of organic rhubarb before cooking the fruit in a crumble, adding ginger, basil and soft fruit terrine with plum chutney.

The chef prepares aubergine and mozzarella stacks, marinated mozzarella, plus tomato and mozzarella tart. He also visits a farm on the Hampshire Downs that has a herd of buffalo.

The chef prepares chicken with flageolet beans and fennel, sea bass with summer herbs and basil oil tuna.

The chef prepares a range of dishes using honey, including cod with honey onions and apple tart with honey and walnut ice-cream.

The chef visits a grower of asparagus, combines the vegetable with poached egg, chargrills it with red pepper and makes a tart.

The chef prepares chick pea and spinach tapas, charred tuna romesco and Iberian ham salad.

The chef prepares cheese with roast figs and prosciutto, and a classic Greek salad.