Paul Merrett looks at the world of the banger, and shares his recipe for the classic British dish Toad in the Hole, explaining the importance of not pricking the sausages.
Chef Paul Merrett focuses on nuts, using them to make Zanzibar chicken and an easy Italian pesto, and explaining the science behind a delicious almond tart.
Chef Paul Merrett shows how to make the ideal Italian meringue, explains why sugar is the perfect preservative and tells us what turns a sugar syrup into a golden honeycomb.
Paul Merrett finds out how Clarence Birdseye led a food revolution, why cod liver oil is good for you and unravels the mystery of omega 3s. In the kitchen he steams sea bass.
Paul Merrett finds out how the story of rice charts our own history, from prehistoric caves to the `caviar' of the middle ages and the race struggles of the New World.
Chef Paul Merrett makes fast and fabulous berry muffins, as well as the ultimate summer pudding. There's also a berry race to see just which one is best for you.