Ian and Henry kick off with their take on a classic fish pie - their Creamy Seaside Pie. Next, they bring a taste of Mexico to the kitchen with Chilli and Nachos, the perfect snack for a night in. Rachel Ama drops by to cook her Harissa Hotpot, gorgeous aubergine cooked in a hot and spicy sauce, then the boys serve up their Big Burrito Cake, filled with all kinds of goodies: sweet potatoes, smoky peppers and spicy rice. They round off the show, and the series, with their decadent New York Style Cheesecake topped with strawberries.

Ian and Henry kick off with their take on a classic fish pie - their Creamy Seaside Pie. Next, they bring a taste of Mexico to the kitchen with Chilli and Nachos, the perfect snack for a night in. Rachel Ama drops by to cook her Harissa Hotpot, gorgeous aubergine cooked in a hot and spicy sauce, then the boys serve up their Big Burrito Cake, filled with all kinds of goodies: sweet potatoes, smoky peppers and spicy rice. They round off the show, and the series, with their decadent New York Style Cheesecake topped with strawberries.

Henry Firth and Ian Theasby serve up pastaball marinara - their take on meatballs in tomato sauce - baked banana French toast topped with berry compote, crispy chilli tofu and special fried rice, and peanut butter and jelly chocolate brownies. Their guest is chef Meriel Armitage, who prepares barbecue glazed jackfruit ribs

Henry Firth and Ian Theasby serve up pastaball marinara - their take on meatballs in tomato sauce - baked banana French toast topped with berry compote, crispy chilli tofu and special fried rice, and peanut butter and jelly chocolate brownies. Their guest is chef Meriel Armitage, who prepares barbecue glazed jackfruit ribs

Henry Firth and Ian Theasby serve up their version of classic Chinese dish crispy duck pancakes, and follow it up with spicy cauli wings with ranch sauce, a herby stew, and their pain au chococake. Their guest is chef Luke Robinson, who prepares miso glazed aubergine

Henry Firth and Ian Theasby serve up their version of classic Chinese dish crispy duck pancakes, and follow it up with spicy cauli wings with ranch sauce, a herby stew, and their pain au chococake. Their guest is chef Luke Robinson, who prepares miso glazed aubergine

Henry Firth and Ian Theasby serve up a spicy jackfruit chilli, followed by their vegan friendly, gooey camembert hedgehog bread, mezze layer cake and chocolate mousse. Their guest is food writer Anna Jones, who demonstrates her carrot and sesame pancakes

Henry Firth and Ian Theasby serve up a spicy jackfruit chilli, followed by their vegan friendly, gooey camembert hedgehog bread, mezze layer cake and chocolate mousse. Their guest is food writer Anna Jones, who demonstrates her carrot and sesame pancakes

Henry Firth and Ian Theasby serve up their version of classic shepherd's pie, a simple recipe for fudgy chocolate cookies, sushi with two different fillings and a bakewell tart. Their guest is chef and baker Sal Dhalla, who cooks her roasted vegetable farinata*sorry no subs on this available at the time

Henry Firth and Ian Theasby serve up their version of classic shepherd's pie, a simple recipe for fudgy chocolate cookies, sushi with two different fillings and a bakewell tart. Their guest is chef and baker Sal Dhalla, who cooks her roasted vegetable farinata*sorry no subs on this available at the time

Henry Firth and Ian Theasby serve up their Thai 'no fish' cakes and demonstrate how to turn meat-free sausages into smoky chorizo for a piri piri traybake. Michelin-starred chef Alexis Gauthier shows how he has transformed a classic French pate into a vegan 'faux gras', there are ideas for healthy smoothies and, for dessert, no-egg mini banoffee meringues with cashew cream and caramel sauce

Henry Firth and Ian Theasby serve up their Thai 'no fish' cakes and demonstrate how to turn meat-free sausages into smoky chorizo for a piri piri traybake. Michelin-starred chef Alexis Gauthier shows how he has transformed a classic French pate into a vegan 'faux gras', there are ideas for healthy smoothies and, for dessert, no-egg mini banoffee meringues with cashew cream and caramel sauce

Prue Leith Henry Firth and Ian Theasby serve up crispy party poppers with barbecue dipping sauce - ideal for movie nights - a breakfast burrito, aubergine curry and banana bread doughnuts. They are also joined by Prue Leith, who tucks into their mushroom wellington

Prue Leith Henry Firth and Ian Theasby serve up crispy party poppers with barbecue dipping sauce - ideal for movie nights - a breakfast burrito, aubergine curry and banana bread doughnuts. They are also joined by Prue Leith, who tucks into their mushroom wellington

Henry plates up a taste of Spain with his dad's paella. For the sweet toothed the boys bake the afternoon tea classic; victoria sponge.

Henry plates up a taste of Spain with his dad's paella. For the sweet toothed the boys bake the afternoon tea classic; victoria sponge.