
The Naked Chef
Jay Kay of Jamiroquai asks Jamie to cook for the band.

Jay Kay of Jamiroquai asks Jamie to cook for the band.

The oven has yet to be installed in his new home, so he whips up a quick snack on a camping stove.

Rick's journey around the British Isles leads him to the east coast of Scotland.

Bill cooks up roast chicken with paprika and cumin seeds, Provencal pissaladiere and Thai beef salad.

Bill is in his kitchen, cooking up Turkish gozeleme, Mexican fish tacos and BBQ pork with a crunchy salad.

Bill cooks up Korean bulgogi, chicken and pancetta meatballs and Thai poached chicken salad.

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

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

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

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

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

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.

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.

Having seen his Spanish friends prepare for the holiday, Rick cooks for a special Christmas party.