Served crispy and sizzling in grease. When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip the Mind of a Chef basket in hot oil on this episode, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines.

Plants that have developed to thrive in the desert, including cacti that grow in the shade of other trees and collect water in pleated trunks that expand and contract - but can also find themselves a host to other plants, like desert mistletoe. This programme also reveals how tobacco plants being eaten by caterpillars are able to summon the creatures' natural predators, and how tumbleweeds roll across the landscape, only unfurling and growing when they encounter rain.

Will Smith discovers hidden worlds of fast and slow in the Earth's oldest desert. Worlds where things go so fast or so slow we don't even know they're happening. This hidden world of speed is everywhere, even 80 feet underwater. Hundreds of tiny anemones, anchored to the rocks, but film them patiently, then speed it up, and this miniature world comes to life. A lizard's tongue is one of the fastest movements in the entire animal kingdom. An orca creates a shock wave by slapping her tail and that pulse can travel through the water at more than a thousand miles an hour. to stuns the herrings she hunts.

Have planet hunters finally found proof of other Earth like worlds? Astronomers have now discovered over two hundred alien worlds, beyond our solar system, that were unknown just a decade ago. Discover planets that rage with fiery hurricanes and bizarre planets covered by water so dense that it forms a kind of hot ice. Among these weird worlds, Earth actually seems like the oddball.

Trading in the animal world for the vegetable one, the garden is a place where ingredients for some of Ludo’s favorite dishes are cultured, grown and harvested. Today’s chef reveres his gardener as much as his butcher.
In this episode, Ludo explores the vegetables, gardens, and memories he uses to cook some of his dishes. We also explore how terroir is as much a place as a taste.

Spring has sprung at Diddly Squat Farm, and that heralds the release of cows and chickens from their winter captivity. Jeremy's restaurant plans are in tatters, but that's not the end of his dealings with the council, who are also sending letters raising issues about what's being sold in the shop itself. From here on in, Jeremy decides that he and all around him must operate in a world of loop-holes and just-within-the-law cunning wheezes. Pepper the prized heifer still isn't pregnant and her last chance saloon arrives in the shape of a bull called Break Heart Maestro.
A chat with Alan the builder provides a Eureka Moment: the restaurant idea is not dead after all! There's much excitement as building work begins and Jeremy meets a chef called Pip. There's less excitement when he has to take his first steer to the abattoir.