In this episode Gordon embraces vegetarian home cooking as he creates a fantastic meat-free breakfast, lunch and dinner guaranteed to win over the most committed of carnivores. Recipes include crunchy pear and granola muffins, sensational halloumi, courgette and herb cakes with a chilli dressing, and Gordon’s youngest daughter Tilly helps him to make a delicious dinner to die for, featuring beetroot and thyme risotto followed by white chocolate and lime mousse.