
Delivering smart, surprising and visually gorgeous ideas, tips and products that make you a hero in the kitchen, So Yummy includes how-to food prep, cooking competitions, travel and food culture shows

Anna shows the fundamentals of making fruit preserves and makes three desserts.

Kirsten Tibballs demonstrates her homemade apple tart recipe and dishes up a decadent chocolate, date, and ice cream cake.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Raymond Blanc makes an ingenious pea soup, a taste-bud-tantalising stuffed pepper, and a new take on a British classic: brown sauce; Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

Cheese fondue, celeriac rémoulade and a delicate-but-divine martini are on Raymond Blanc's menu.

Kirsten prepares a selection of delectable desserts such as nutty Florentines, chocolate spaghetti with caramel ice cream, and chocolate coconut bars.

Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad.

Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt.