Guest chef David Laris , from London's Mezzo restaurant, cooks coriander-seared tuna, honey duck breast with bok choi and an Australian pavlova. Presented by Gregg Wallace.
James Martin, Ainsley Harriott, John Torode, Gregg Wallace, Michel Roux Jr., Matt Tebbutt, Donal Skehan, Angela Hartnett, Antony Worrall Thompson
Food
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