Creative chef Jason Atherton, Irish born Richard Corrigan and Lancashire's Lisa Allen take turns to tackle the audience's three big questions on shellfish, bread, and the art of braising. Sue asks the chefs to make signature dishes with beetroot, resulting in an exotic pairing with venison and cappuccino dessert. Outside the studio, two-Michelin-starred master Phil Howard at The Square demonstrates the secret of spherification in a magical gazpacho made up of spheres of red, green and yellow peppers. There's also a look at Peruvian cuisine and the art of ceviche with rising star Virgilio Martínez, and Theo Randall, master of rustic Italian fare, visits a student cook in Bath to prove that anyone can rustle up restaurant-quality roast pork.