1x1 - Architect's Fish and Chips

February 4, 2003

Simon and Minty make fish and chips for their builder, Barry. Simon does a blind taste-test of extra virgin olive oils. Wine: 1998 Bunderloch Riesling End Credits Food: Dried John Dory Thins in Basil Aioli

1x2 - Birthday Parties

February 11, 2003

Simon and Minty prepare food for a child's birthday party. Wine: Quill & Tassel Startling Water for the kids, Glenriddoch Single Malt Whisky for the adults. End Credits Food: Hand-Picked Sun-Blasted Crushed Chargrilled & Minced Black Olive Paste

1x3 - Paella

February 18, 2003

Simon and Minty make paella for Simon's tennis coach. Wine: 1994 Viña Hernandez Rioja Reserva End Credits Food: Costa Rican Coffee-Flavoured Chocolate Coffee Beans

1x4 - Beautiful Food

February 25, 2003

Simon and Minty discuss how to make food look beautiful, with an insalata tricolore and sole, lemon and samphire. Simon demonstrates his food photography. Wine: 1981 Domaine des Fournes Armagnac End Credits Food: Provencal Capers in A Wild Monkfish & Red Onion Marmalade

1x5 - Bread & Butter Pudding

March 4, 2003

Simon and Minty show how to make Bread *and* Butter Pudding, the dish that made their restaurant, the Quill & Tassel, famous. Wine: 1986 Barsac End Credits Food: Polenta-Free Venetian Parmesean Melts

1x7 - Sauces

March 18, 2003

Simon and Minty make Jus, Cumberland Sauce, and Creme Anglaise. Simon gets drunk. Wine: Ramon Pereira Aged Tawny End Credits Food: Batch Cooked Walnuts in A Chilled Warm Brie Paste

1x8 - Comfort Food

March 25, 2003

Simon and Minty honor the memory of Simon's recently-disceased tennis coach with Spanish toad-in-the-hole, "Crapos En El Bujo". Simon gets a new tennis coach. Wine: 1980 Viña Domal Rioja Alta End Credits Food: Tuscan Baby Anchovies in Woodland Berry Pulp

1x9 - Grilled Sole

Never aired.