Prue Leith's Cotswold Kitchen

Celebrated fashion designer and presenter Lawrence Llewellyn-Bowen drops by for lunch and turns Prue's kitchen into an art gallery with a display of his latest collection of paintings. But what will someone who confesses to never cooking himself arrive at the table with? Meanwhile, John heads out into the grounds to plant a tree he hopes will stand for generations. Always one to mix things up in the kitchen, Prue decides to make a chocolate mousse cake – with the addition of pink peppercorns. Her handy hacks this week include turning carrot tops into a delicious pesto, and showing how you can add a dashing splash of colour to an otherwise ordinary looking meringue. We meet a Cotswold-based food producer who's taking on – and beating - the Europeans at charcuterie. Prue and John want to use some of his salami and sausage in their dinner - but how well will it work when you're producing your own pizza, and doing the whole thing from scratch?

Prue is joined by chef Tommy Banks, who owns two Michelin-starred restaurants in North Yorkshire. He cooks home reared Hogget (lamb aged 1-2) with faggots, greens and pesto. Prue makes eye-catching two-tone soups guaranteed to impress at a dinner party. Also on the menu today, with her husband John in the kitchen as reluctant commis chef, Prue makes a delicious galette with goat curd and roasted tomatoes. John heads outside to lay a camera trap to find out what wildlife they have on the farm. Plus, Prue's handy hack to make cakes with an unexpected ingredient.

Prue rustles up a classic French stew and is joined in the kitchen by award-winning musician and upcoming restaurateur YolanDa Brown - YolanDa cooks her daughters' smoked salmon pasta for Prue while they chat about music and YolanDa's new restaurant venture. 

Prue adds a touch of culinary wisdom with some handy hacks this week – getting the most out of a lime and melting chocolate without burning it – while local conservationist Jimmi Hill enlightens John about owls as they inspect the garden's bird boxes. 

Prue then guides John as they whip up a quick yet delicious classic boozy desert.

Prue is joined by broadcaster Laura Jackson, who shows her how to create her favourite quick family dish, Chickpea & Tomato Bake with Green Sauce & Garlic Mayonnaise. 

Prue makes a delicious desert with quick no-churn ice cream and unveils two surprising kitchen hacks: preventing brown sugar from hardening and the easiest way to strip herbs from stems. 

As the kitchen bustles with activity, Prue's husband John dons his beekeeping attire, teaming up with local bee expert Tony Yarrow. Together they visit the hives in the garden while Prue bakes a surprise for them both. 

Our local food hero this week is a supplier who provides locally sourced ingredients to the Cotswold community. 

Later in the kitchen, Prue whips up two variations of a goat's cheese canapé, accompanied by John's wine choice and a twist on a traditional cocktail.