Guest chef Eric Chavot rustles up some French country cooking, starting with sweetbreads and wild mushrooms, then cooking rabbit legs with calamari stuffing. For dessert he creates a mixture of peaches and nectarines with strawberry jelly and crumble topping.
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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