James May: Oh Cook!

James kicks off his culinary adventure with a uniquely British spin on food from across the Asian continent. There’s (con)fusion aplenty as he experiments with some rather unexpected ingredients, all under the watchful gaze of the pantry-residing home economist Nikki.

In preparation for this episode James has selflessly undertaken nearly forty years of meticulous fieldwork. With a pint in hand, he fries the perfect steak, puts a metropolitan liberal elite spin on humble pie, and tops it all off with something the Brits do rather well: vandalism.

The Mediterranean calls and James dives headfirst into the world of pasta. With home economist Nikki at his side (when she’s not in her cupboard), he whips up an array of Italian classics – some more tradizionale than others. From antique kitchen gadgets to carbonara conundrums, James washes down his Apennine adventures with a glass (bottle) of Chianti.

Asian icon, British favourite. James attempts to tear up the takeaway menus and cook an Indian inspired feast featuring lamb keema, dal, chapatis, and a speedy raita. Can our have-a-Goa kitchen hero impress home economist Nikki with a Delhi-cate balance of spices?

James sets out to prove that the proof really is in the pudding, as cakes, custards and crumbles are all on the menu today. With a bit of help from Nikki his Victoria Sponge turns out a triumph, while revisiting a simple youthful pleasure results in a Spotted Dick.

Regularly described as the most important meal of the day before elevenses, James is living proof that eating a regular, hearty breakfast can make you fitter and healthier. In this episode he succeeds with a Middle Eastern classic but makes a right hash of a specialty closer to home. Then it’s time to channel his inner hipster with some avocado soldiers.

James concludes his culinary journey with the oft weekend nemesis, the Sunday roast. Disavowing the usual television skulduggery and having promised he’ll make the crew lunch, the race is on to get everything ready at the same time. Expect spuds, sprouts, and musings on a mid-life crisis.