Gary Rhodes

1. The first of a new six-part series in which chef Gary Rhodes takes a culinary tour of the six-course menu.
Appetisers. Gary takes a look at starters and tonight's recipes include chicken liver pate with Bramley apple jelly and smoked haddock Scotch eggs.
2. The chef continues his culinary tour of the six-course menu. Soups. Demonstrating the versatility of soups, Rhodes's recipes include a French onion soup with an English twist, spinach soup with goats' cheese, sweet pepper and spring-onion pancakes, and a soup based on French bouillabaisse.
3. The chef continues his culinary tour of the six-course menu. Fish Course. Gary Rhodes invites fellow chef and fish expert Rick Stein to sample his roasted sea bass with glazed crab mashed potatoes, and whole round salmon fish cake with melting Swiss cheese.
4. The celebrated chef takes a fresh look at the six-course menu.
Main Course. Tonight Rhodes turns his attention to the main course, from the one-pot cooking of hotchpot to a spectacular vegetarian mushroom and onion suet pudding with a truffle sauce.
5. The celebrated chef takes a fresh look at the six-course menu.
Savouries. Tonight Rhodes offers up a tasty selection of savoury courses which also double as snacks and suppers. The recipes include home-made digestive biscuits, sardines on toast, eggs benedict, and smoked haddock lasagne.
6. Puddings. From the humble crumble to the sophisticated glamour of a bitter-sweet strawberry tart, Gary Rhodes explores the grand finale to any meal - the dessert.

Broadcast Tuesday 9 January 2001, Tuesday 16 January 2001, Tuesday 23 January 2001, Tuesday 30 January 2001, Tuesday 6 February 2001, Tuesday 13 February 2001