Episode 13

Cookery programme focusing on the sourcing of fresh seasonal ingredients from Britain's markets. Rachel Allen and Matt Tebbutt welcome chefs Richard Corrigan, who cooks a sustainable whole gurnard with coriander mash, and Jun Tanaka who makes a clementine and orange blossom clafoutis. Rachel makes her mid-week sausage supper and there's more food secrets from some top chefs.