Market Kitchen

First today in the café we’re celebrating one of the countries favourite dishes in our best of British challenge. It’s going to be fish pie, Tana and Mark will both make their dishes to see which will be today’s special and the diners will decide.

This time its Matt Tebbutt and Tana Ramsey's turn to get cooking. Matt makes a watercress, blood orange and fennel salad, but will it beat the chef’s best of season dish. Tana makes home made pasta sauce and puts it to the test against some shop bought versions.

Mark Sargeant and Tana battle it out in today's Best of British challenge as they cook two delicious variations on pork with apple sauce. Food writer and cook Diana Henry is out and about in Borough market looking for some seasonal ingredients.

Food writer and cook Diane Henry is down in the market in search of this seasons purple sprouting broccoli. We’ll be updating two traditional steamed puddings in today’s best of British specials.

Irish Food writer and cook Clodagh Mckenna is seeking out mackerel to create a speedy seasonal dish in the heart of our bustling Market. Tom Parker Bowles and Stuart Gillies give it their all as they come up with their very best versions of British steak pies.

We meet one of the best oyster suppliers in the country on Essex Salcook creak. And Tom Parker Bowles creates a bit of a stir with a handful of Locusts.

Stuart Gillies and our very own Tom Parker Bowles match wits and ingredients in today’s best of British recipe challenge. They’re each cooking their own versions of that most British of all dishes fish and chips.

A free range pig producer shows us how happy pigs can make even tastier bacon sandwiches. It's Matthew's turn to impress and face off with Stuart over recipes for fresh spinach. The diners will decide whose dish they like the best.

The humble crumble goes head to head in our battle of the puddings. Will Tom’s classic apple crumble top Stuart Gillies restaurant style blackberry and hazelnut one?

Food writer and cook Diana Henry gives traditional pesto a goat’s cheese make over from the mobile market kitchen. And it’s back to chef’s school for Tana Ramsay, as Bryn Williams teaches us how to make crepe in today’s master class.

Guest chef Bryn Williams and Tana vie for the diners’ votes with two different recipes for the fresh seasonal crab challenge. Michael North helps us appreciate seasonal olive oil in his olive oil tasting club.

Diana Henry is down in the market cooking up some seasonal spring greens. Can Tana's trifle with real custard and mandarins beat Bryn Williams' peach and brioche one? Our café diners decide.

We sample Parma ham from Wales, feta cheese from Yorkshire and Barramundi from the New Forest but do they really taste as good as the real thing? Tana and the diners learn everything they ever wanted to know about scallops in Bryn William’s masterclass.

Food writer Diana Henry is down at the market angling for some wild sea trout. Rabbit stew is the theme for today's Best of British challenge - will Matthew Fort or Michael Caines come up with the winning recipe.

Do you know what goes into your chicken Korma or lamb biryani? Indian cookery teacher, Ren Patel gives us the lowdown on Indian spices and why we don't cook curry at home.

Michael Canes and our very own Tom Parker Bowles are squaring off over roast chicken in today’s best of British recipe challenge. Outside in the market food writer Diana Henry is after mangos to feature in her refreshing seasonal pudding.

Journalist and author Jay Rayner will be here to tell us all about his new culinary novel. We’ll be meeting the family behind Wyndham’s farm who produce high quality label Anglais chickens.

Classic seafood fare, potted shrimp, goes head to head in our best of British recipe challenge. Will Tom's classic version top Michael Caines' restaurant style?

The team we’ll be cooking with the freshest food from the Market and their guest chef this week is Michelin Starred chef Gordon Blackiston from Morston Hall in Norfolk. He’ll be creating some inspiring seasonal local recipes.