Rachel Allen's Dinner Parties

The cook shows a dinner party host how to create a successful evening. First up is Jonny Lacey, who learns how to prepare a menu of scallops with cabbage, bacon and orange, followed by chicken confit with rosemary potatoes and lentils, and a dessert of blackberry mousse

Rachel gives keen cook Michele Davies a dinner party masterclass, creating a menu of smoked mackerel and goat's cheese souffle, followed by a main course of roast spiced lamb with spinach and mint orzo and a blueberry and custard tart for dessert

Rachel helps keen cook Avila Lipsett to spice up her dinner party with sesame and mint chickpea pancakes, a roasted vegetable coconut curry and a dessert of peach jelly pannacotta pots. Meanwhile, interior designer Hannah Sandling transforms her dining room into a glamorous gothic space

The cook lends a hand with Jesh Persaud's dinner party, and the pair make crab bisque, coq au vin with a winter leaf salad, and a gently spiced rhubarb and ginger crumble cake

The cook helps Kate Smith-Bingham make spinach soup with rosemary oil, beef Wellington with potato and gruyere gratin and French beans with lemon and pine nuts. A chocolate creme brulee is on the menu for dessert

The cook shows Cara Sheerin how to create a French-inspired menu, featuring chicken liver pate with sweet apple relish, steak au poivre with roast garlic colcannon, and raspberry millefeuille for dessert

The cook helps Jonathan Welford overcome his dinner party nerves by demonstrating how to prepare a menu of poached monkfish with a tomato and toasted hazelnut salsa, a mushroom tart with cooked cucumber and mint, and an apricot meringue with apricot puree.

Rachel teaches keen cook Tony Gallagher to prepare a menu inspired by Asian cuisine

The cook teaches Eva Braga-Ng Kon Tia how to prepare a dinner party menu that features chilled avocado soup with coriander salsa, roast duck legs with white bean puree, and a salted caramel chocolate tart

The cook gives Nerys Royal a masterclass, demonstrating how to prepare baked beetroot risotto with Parmesan crisps, a zesty pine nut-crusted fish with salsa verde and a rich coffee zabaglione