Episode 5 (S01E05)

Henry Firth and Ian Theasby whip up their delicious Thai 'no fish' cakes while showcasing how to convert meat-free sausages into a smoky chorizo for a vibrant piri piri traybake. Michelin-starred chef Alexis Gauthier shares his innovative take on a traditional French pâté, turning it into a vegan 'faux gras.' The episode also features refreshing smoothie recipes, and for dessert, there are delightful mini banoffee meringues made without eggs, topped with cashew cream and drizzled with caramel sauce.