Prue Leith’s Cotswold Kitchen

Prue is joined by Professor Tim Spector, who cooks herby pea pancakes with sauerkraut. Prue then whips up some goat cheese with beetroot and dukkha and whipped lard with rosemary to serve with lavash crackers as she takes a pricey restaurant dish and
demonstrates how to make it easily at home. With John’s help, Prue shares tips on the fail-safe way to make choux pastry.

Prue is joined in the kitchen by fashion designers Vin and Omi. After Omi cooks up his grandma's chicken curry with lots of chili, Prue revives a taste from her past with deviled mushrooms and kidneys on toast. John visits a butcher and learns how to twist sausages before buying the meat Prue needs for a barbeque. As the sun sets, they enjoy tasty lamb steaks, chicken cushions and pork burgers.

Prue welcomes pastry chef Ravneet Gill, who creates a decadent chocolate roulade. Prue then dishes up a savory twist on the classic tarte tatin using butternut squash and shares tips for making delicious jellies from leftover drinks, including prosecco and
coffee. Meanwhile, John rolls up his sleeves at a local dairy to find out how they make their unique artisan Adlestrop cheese using brine.

Prue is joined in the kitchen by comedian Ruby Wax, who borrows a matching pair of her colorful glasses and creates a warm salad with beef, as well as a version with tofu. Prue makes two delicious clafoutis with plums and apricots and a traditional Scottish cranachan featuring local whiskey. John solves the problem of having too many apples by taking them off to be pressed into juice.

Prue welcomes garden designer and keen cook Mark Lane, who creates two great dishes: a warm kale salad with peanut dressing and a delicious plum cake. Prue recreates aubergine caviar, a dish her husband hasn't eaten for almost 20 years. John
heads into the countryside to learn the ancient art of hedge-laying and discovers how royal patron King Charles is supporting this dying skill.

Prue welcomes “The Voice of an Angel,” Charlotte Church, and cooks up her twist on one of Charlotte's favorite dishes, yakitori chicken. Prue then takes on a classic recipe that often scares a lot of cooks, pavlova, by showing how easy it is to make. John is in
hen heaven as he visits an egg farm, so Prue goes back to basics to make the perfect omelet and the best scrambled eggs with his help.

Prue welcomes former Londoner Lisa Hogan, who cooks up venison served with homemade flatbread, salsa and Burrata, and creates three versions of tiramisu with the help of John. Prue also makes ‘posh’ cheese toasties and shares handy hacks for candied lemons and peeling peppers before John heads to Daylesford market garden to get tips on how to grow his own vegetables.

Prue is joined by singer, TV host and turkey farmer JB Gill, who hopes to show Prue the versatility of a seasonal ingredient. Prue’s husband, John, joins in to take on two versions of sushi that vary in difficulty but are both equally delicious. There are also helpful hacks for hassleback potatoes and quick pickles — or ‘quickles’ as Prue calls them.

Prue welcomes the actress, model and radio host Kelly Brook into her kitchen to tackle the centuries-old Italian dish of chicken saltimbocca. Prue also prepares a vegetarian curry recipe and is joined by husband John to make quiche, a family favorite. She also offers helpful hacks for preparing and storing kitchen staples and John takes off with birdman Jimmy on an owl-finding mission.

Prue is joined by Lulu, who bursts into song while making a chocolate puddle cake. John joins Prue in the kitchen for a 'poshed-up' version of haggis with neaps and tatties, then heads to the local flower farm to create a wonderful arrangement with the help of gardener Philippa. Prue shares her hacks for peeling tomatoes and making overnight oats.