The Italian Kitchen

Rose and Ruth cook spaghetti al limone, with lemons, basil and parmesan cheese, and rigatoni with pecorino and 20-year-old balsamic vinegar

Ruth and Rose look at seafood recipes, creating chargilled monkfish and scallop skewered on a rosemary stick, and also visit Piombino for a fish auction

Bruschetta is prepared using borlotti beans with celery, tomato and chilli. Plus: how to prepare wood-roasted vegetables, and the team visits Florence.

For Britain's meat eaters, Ruth Rogers and Rose Gray share some of their favourite recipes for poultry and game

Ruth and Rose prepare a summer pea and rice soup from Emilia, a clear elegant broth with fresh, crunchy asparagus and two thick Tuscan bread soups

The team recreate their famous chocolate nemesis as well as a deliciously light almond and strawberry tart. They make two sorbets: an intense chocolate and a zestful raspberry.