Gary Rhodes at the Table - Episode Guide

Featuring turkey ballotine with ham and Armagnac stuffing and a dessert of iced pear parfait, accompanied by sweet kirsch cherries.

Gary takes a look at starters, demonstrating recipes including chicken liver pate with apple jelly, and smoked haddock Scotch eggs.

Gary demonstrates the versatility of soups, including a French onion soup with an English twist, spinach soup with goats' cheese, and much more.

Recipes include roast bass with glazed crab mashed potatoes, roast monkfish with Parma ham, and brill with peas and chicken.

Gary's culinary tour reaches the main course. He demonstrates one-pot cooking of hotchpot and a vegetarian mushroom and onion suet pudding with a truffle sauce.

Gary offers up a tasty selection of savoury courses, all of which double up as snacks and suppers.

Gary explores the grand finale to any meal with desserts ranging from the humble crumble to the glamour of a bittersweet strawberry tart.

Gary prepares some simple suppers for friends and family, including meat and two veg soup, grilled mackerel and black pudding, onion and cheese tart.

Gary makes a traditional Sunday lunch - and there's not a roast in sight. He gives a new look to the traditional meal with dishes including smoky lentil soup and hot pork pies.

Gary presents a table of dishes ideal for entertaining a number of people. Recipes include poached ale herrings, country pate and marmalade cream tart.

Gary concludes his culinary tour with a grand five course meal, cooked in a domestic oven. Courses include sea trout with fennel flavoured sauerkraut and much more.