Friday Night Feast

Jamie Oliver and Jimmy Doherty's end-of-the-pier cafe is open once again for business and the new series kicks off with Doctor Who, Jodie Whittaker, dropping in for a cooking lesson that's out of this world. In a cafe about the size of the Tardis, Jodie helps the boys rustle up a packed menu, including a delicious roast pork, complete with a double helping of crispy crackling; and an authentic Thai beef massaman curry, that Jodie's been dreaming about since she was 18. The boys are also back on the road, campaigning to keep sustainable British brown crabs on the menu. And Jimmy uses his DIY skills to create a barbecue out of an oil drum for the Harlequins ladies rugby squad.

Jamie Oliver and Jimmy Doherty welcome British actor-turned-Hollywood star Martin Freeman to their cafe at the end of the pier - for 'an unexpected journey' in the cooking lesson of a lifetime. Jamie helps the Sherlock star crack the clues to the perfect eggs royale, as Martin combines his obsession with eggs with his need to overcome his fear of cooking for groups of people. Jamie makes fish and chips, using fresh mussels, clams and chunks of delicious monk fish combined with garlic, chilli and curried butters. Jimmy uses his DIY skills to make a Japanese teppanyaki for the garden. And the boys hit the road to campaign for healthy food for people working nights.

Jamie Oliver and Jimmy Doherty are joined by Hollywood star Danny DeVito, who puts on his apron and cooks for the diners at the end-of-the-pier cafe in Southend. In honour of their guest's Italian roots, the boys have tracked down the village in Italy where Danny's grandparents lived before emigrating to the USA. Having sourced the ingredients from the village itself, Jamie and Jimmy take Danny down memory lane preparing the regional dish strachinatta con la mollica. Jamie makes a Korean-inspired roast chicken, with slaw and coconut buns. Jimmy's got a smoking hot DIY build to help a PE teacher cook up an Indian feast. And the boys head back to school to campaign for the Health School Rating scheme, which helps schools deliver healthy meals, health education and fitness.

Jamie Oliver and Jimmy Doherty whip up a packed menu of dishes for the weekend from their end-of-the-pier caff. Joining them this time to lend a hand is the funny man of TV outtakes, Harry Hill. Jamie rustles up a steak cooked to perfection with a spicy Mexican salsa and smooth peanut sauce. Jimmy grills his sausages the unconventional way using his own German schwenker. And the boys take Harry back to his days as a trainee doctor at the All India Institute of New Delhi, by recreating the smells and tastes of aromatic thalis and parathas. Jamie and Jimmy take a closer look at nutritional training for medical students, as they campaign to give our future doctors the tools to tackle 21st century health conditions.

Jamie Oliver and Jimmy Doherty kick off the new year with their first ever all-vegan menu, joined in the cafe by the straight man of comedy, Romesh Ranganathan. Embracing the spirit of Veganuary, Jamie and Jimmy set out to prove that vegan food can be so delicious that you won't even miss the meat. Romesh admits that the only thing he misses since he became vegan is a truly indulgent lasagne, complete with melting cheese and all the comforts of home, so Jamie takes up the challenge to reunite Romesh with his favourite dish. Jimmy's creative skills are put to good use when he builds a cold press to help a 16-year-old DIY enthusiast who wants to find a solution to fallen apples. And the boys visit the world's first fully vegan football stadium.

Jamie Oliver and Jimmy Doherty are joined by the golden girl of the 2012 Olympics, Dame Jessica Ennis-Hill, as she puts on her apron and cooks for diners at the caff at the end of Southend Pier. On the menu is a seafood feast of pan-seared cod wrapped in Iberico ham, with smoked almonds, clams, fennel marmalade, olives and baby courgette. Jamie whips up a delicious katsu curry. Jimmy's DIY skills come in handy as he creates a chocolate fountain for his brother's wedding. And the boys look to crack the problem of using eggs from caged hens once and for all.

Jamie Oliver and Jimmy Doherty welcome a national treasure to the cafe as Stephen Fry joins them for a cooking lesson that takes him down memory lane. Building on Stephen's memories of his childhood nanny, who made the most incredible apple pies with a rose top, Jamie creates the Essex version, as he vajazzles the traditional apple pie. Also on the menu is Jamie's sustainable seafood risotto and Jimmy's veggie chilli cooked on his self-feeding fire. And Jamie and Jimmy look at ethical charcoal for the barbie.

Jamie Oliver and Jimmy Doherty are joined by Oscar-nominated actress Jessica Chastain, as she puts on her apron and cooks for the diners at the end of Southend Pier. In honour of their Hollywood guest, the boys pull out all the stops and create an all-vegan menu - including a cauliflower tempura summer roll. Jamie rustles up a colourful pea falafel fritter wrap, complete with homemade hummus, crispy chickpeas, and epic garnishes. Jimmy takes the idea of movie night to the next level building a popcorn maker. The boys hit the road to look into the increasing numbers of people, especially young people, choosing to replace dairy milk with plant-based alternatives, which don't naturally have the key nutrients of dairy - specifically calcium, iodine and B vitamins. Jamie and Jimmy enlist some school kids to help raise awareness and encourage the industry to be consistent with the nutrients they are adding to their products.

Jamie and Jimmy are joined by Sir Patrick Stewart, as he swaps the Starship Enterprise for the little cafe on the end of Southend Pier. The boys bring back fond food memories for Patrick, tracking down the restaurant where he first fell in love with Mexican food 30 years ago, and making delicious mole chicken enchiladas with green rice and corn salsa. Jamie indulges in the perfect burger; making a slow-cooked oxtail topping and the ultimate gravy for dipping. And Jimmy puts his DIY skills to good use, helping a family with limited outside space create a vertical, rotating garden that makes the most of the sunlight. And finally, the boys rev up the Capri and head off to find out how grain that's wasted during the craft brewing process can be put it to good use in making delicious breads, pies and pastries.

Jamie Oliver and Jimmy Doherty welcome Davina McCall to the cafe at the end of the pier. On the menu is slow-cooked rabbit casserole and a deliciously indulgent pomme puree Davina remembers from her teenage years in Paris. There's also gunpowder lamb served with pineapple salsa, coconut rice, and a mint yoghurt dressing. Jimmy helps some Cornish surfers build an easy-to-rig BBQ. And the boys visit an incredible youth zone in Wolverhampton, helping teenagers get their very first taste of cooking.

Jamie and Jimmy are joined by comic writer and actor Stephen Mangan. The boys take Stephen down memory lane by recreating one of the best dishes he's ever had, which was while he followed the English cricket team around the world. They've tracked down the favourite meal of Nasser Hussain, the England cricket captain at the time, and the chef recreates the meal that Stephen and the England team would have enjoyed, complete with a signed cricket bat that Stephen puts to unusual use in the kitchen. Also on the menu, Jamie makes fresh pasta ravioli with delicious radicchio, balsamic, potato and fontina, and Jimmy creates the perfect build to cook roast dinner, even if you're on the move. And the boys head off on the road to explore the world of wild British venison.

Jamie and Jimmy welcome comedian Russell Howard to their cafe on Southend Pier. Russell's favourite meal of all time is an unusual Thai-fusion curry he tasted in Sydney on his first tour. No longer on the restaurant's menu, the boys have tracked down the chef who created the dish and got his original recipe, so they can recreate it for Russell and their cafe full of diners. Also in the episode, Jamie gives us new ways to cook a chicken and veg for the weekend, creating the ultimate winter warmer with epic poached chicken and dumplings, mustard sauce and fiery horseradish. Jimmy creates the ultimate takeaway at home: a BBQ kebab house with rotating doner and shish kebabs. And they head out on the road to continue their fight to stop young people drinking energy drinks.