Opening in Gordon's kitchen at his eponymous restaurant in London's Chelsea we meet the behind the scenes team who create the miraculous dishes which are served at lunch and dinner every day. In part two Gordon cooks a chicken breast stuffed with chicken mousse and trompette de la mort mushrooms.

In this episode Gordon talks about how the life of a pro footballer can be compared to that of a world class chef and we see how to cook perfect scallops, broccoli soup and pumpkin soup. For his haute cuisine dish Gordon prepares a roast rump of lamb and crushed new potatoes with tomato, olives and basil.

It's before 6 a.m. and Gordon is at Billingsgate Fish Market today with his fish supplier Tony Allen to see what's on offer today. In part two Gordon makes a roast fillet of salmon with sweet and sour pepper sauce.

In the Royal Hospital Road kitchen Gordon shows us how to make the perfect terrine with ham, fois gras and tongue. He also talks about how his perception of himself as a failure in his football career drove him on to greatness as a chef. In part two Gordon prepares a superb risotto of baby clams with crab.

Gordon talks about opening his first restaurant, Aubergine, at the tender age of 26 where he was awarded his first Michelin star. In part two he cooks a guinea fowl poche grille with savoy cabbage, chanterelle mushrooms and a fois gras sauce.

It's 6.00 a.m. and Gordon's team are beginning their mise en place for the lunch service and in interview Gordon talks about the enormously hard work of a professional kitchen. In part two he prepares a poached escalope of salmon with sauteed potatoes, watercress and a red wine beurre blanc sauce.