Season 4

Creme Pierre le Grand, fish stew, boeuf stroganoff, and chocolate pie for the Portuguese field hands at Le Pre Manor in Jersey.

Mustard petits poussins, chiles rellenos, lamb-stuffed phyllo pastry, and apple pandowdy at the Knowsley Safari Park in Merseyside.

Wild watercress mousse, sea trout in salt and beurre blanc, poule au pot, and stuffed peaches for the lumberjacks in the Scottish Highlands.

Hot buttered crab, stuffed cod with tomato sauce, green beans with mustard, and rhubarb barmbrack at Floors Castle, Kelso, Scotland.