1. Pork

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. 16 November 1995

Sophie looks at techniques for preparing pork, including boning, rolling, and frying. Stuffed loin of pork with spiced apple sauce, pate de campagne, and sweet-and-sour ribs are all on the menu.

2. Poultry

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. 23 November 1995

Sophie looks at poultry, and she's not even planning to roast any of it. She explores rare breed chickens. And duck is often seen as a difficult bird, but Sophie thinks it is undervalued.

3. Offal

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. 30 November 1995

Sophie and Graham explore offal, from lambs kidney to ox heart, sweetbreads, the thymus and pancreas, testicles, haggis, liver and black pudding.

4. Lamb

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. 7 December 1995

Sophie and Graham demonstrate how to select, prepare and cook perfect lamb, and ask if the time has come for a mutton renaissance.

5. Beef

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. 14 December 1995

Sophie goes to Somerset in search of the best beef from traditional British breeds, before sampling salt beef. David cooks brisket, and Sophie spices up fillet beef with a sweet-and-sour Thai flavour.