A stuffed slow-roasted lamb shoulder with all the trimmings; rainbow tomato crostini; strawberry panna cotta.

Jamie cooks a beautiful summery feast of Mediterranean salmon, lemony potatoes and garlic roasted tomatoes, with strawberry and prosecco cocktails and an epic summer pud to finish.

Jamie makes slow-cooked pork belly in handmade tacos topped with roasted pineapple, hot red pepper sauce, black beans, green salsa and a red cabbage slaw.

Jamie makes jam jar prawn cocktails with a lemony avocado sauce, two veggie quiches served with a garlicky courgette and couscous salad, and a tangerine drizzle cake.

Jamie creates a vegetarian feast with an array of fragrant dishes, including a coconut squash curry, fried golden paneer and a smoky aubergine dal, finished off with minted mango froyo.

Jamie shows how to effortlessly achieve juicy steak and crispy fries by grilling a piece of meat and serving it with twice-baked garlic sage potatoes and sweet and sour onions in thyme. For dessert, he makes caramelised pineapple tart.