Matt makes a veggie reinvention of one of Britain's favourite meals, spaghetti bolognese. With chopped mushrooms and walnuts to bring texture and flavour, he shows the key to all Italian sauces, the sofrito, and creates the rich sauce with red wine and plum tomatoes, finished with butter and parmesan.

Matt starts with a vegan spinach and ricotta cannelloni, using oat milk for the béchamel and a flavour-packed easy tomato sauce made in the oven. Jane Baxter visits Matt to share her recipes for some Sri Lankan style curries.

Matt starts with the perfect cheesy snack - Welsh Rarebit. Chef Jane Baxter is back in the kitchen. Matt is out to taste-test vegan chocolate bars and chef and food writer Shivi Ramoutar joins Matt in the kitchen.

Matt kicks off with a spicy condiment. The hero vegetable this week is butternut squash which is freely and cheaply available. Jane Baxter joins Matt in the kitchen and shows him an exciting and surprising method to cook vegetables.