
Bill's Kitchen: Notting Hill
Bill cooks up potato pancakes, meatballs and fruity muesli bread.

Bill cooks up potato pancakes, meatballs and fruity muesli bread.

Lamb chops with mint; chilli and golden potatoes; ruby red plum and amoretti crumble.

Bill cooks up ancho chilli rolls, mozzarella, black bean and ginger wraps and South East Asian curry.

Yogurt pot cake; sausage meatball supper; squid and prawns with marjoram and chili; tiramisini.

Shoulder of pork in chipotle sauce, tex-mex creamy corn pudding and chorizo, chilli and garlic rice.

Liquorice pudding; Sardinian couscous; butterflied leg of lamb.

Bill cooks up pork in chipotle sauce, tex-mex creamy corn pudding and chorizo, chilli and garlic rice.

Pork loin stuffed with Parma ham and oregano; mock mash; vignarola.

Ginger and garlic fried rice, roasted butternut squash soup, and raspberry jelly and ice cream.

Italian roast chicken with saffron orzotto; coffee ice cream; chocolate olive oil cake.

Bill cooks up buttermilk pancakes, chickpea and chorizo soup and pear, blueberry and almond shortcake.

Ancho chilli rolls, mozzarella, black bean and ginger wraps and South East Asian curry.

Dishes include a midweek family feast of tagliata and 'eggs in purgatory'.

Fresh cod; smoked kippers; prepares halibut with cucumber; salmon en croute.

Rick is in Ireland, and his first stop is a remote seafood restaurant on Bere Island in County Cork.

Cockles and samphire; pink shrimps; Cromer crabs.

Rick sets off for Northern Ireland to catch very large langoustines.

Sweet brown shrimp; flounder; fresh salmon; oysters; scallops.

Pilchards, bream, ormer and cockles with lavarbread.

Nisha cooks chicken and apricot biryani and fish finger sandwiches.