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Tom Kerridge is joined by fellow Michelin-starred chef Raymond Blanc to cook two dishes using ingredients that have fallen out of flavour. Raymond recreates a favourite souffle from his childhood using semolina and heritage apples to rival Tom's old-fashioned mutton chops with cabbage and turnip gratin. Oliver Peyton gets the inside track on a distilling revival that's happening right under our noses, and drinks expert Joe Wadsack is pipped to the post when Raymond brings his own drinks match to the table!