Guest chef Mark Bennett shows presenter Gregg Wallace how to make a late-summer three-course meal consisting of roquefort and hazelnut tarts, followed by roasted, stuffed poussin with potato roseti, and a fruit brûlée with pistachio biscuits for dessert.
James Martin, Ainsley Harriott, John Torode, Gregg Wallace, Michel Roux Jr., Matt Tebbutt, Donal Skehan, Angela Hartnett, Antony Worrall Thompson
Food
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