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

Mediterranean salmon, lemony potatoes and roasted tomatoes; asparagus; summer pudding.

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

Jam jar prawn cocktails with a lemony avocado sauce; two veggie quiches served with a garlicky courgette and couscous salad; 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 fro-yos.

Jamie beautifully reimagines steak and chips -- and to top it off, caramelized pineapple tartlets.