Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, stollen cake and biscotti.

Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.

James is joined by French chef Daniel Galmiche as they head for the outdoors for a shooting competition. Daniel makes coq au vin with James countering with beef wellington. Then, it's pumpkin soup.

All aboard for a culinary cruise. A day trip on a fishing boat turns up some delicious surprises for James and friends with lobster and mackerel coming over the side.

Chef James Martin creates a menu harking back to his childhood. He serves a crayfish cocktail, roast leg of lamb with vegetables and mint sauce, with a vodka and vanilla blancmange for dessert.

James Martin prepares some lovely winter dishes in his own kitchen that will warm the cockles of your heart. How about a warming pea and ham soup followed by a grand old English delicacy - he turns a pig's head into brawn. Leave room for your afters - apple pie with a vanilla custard.