Sweets, sweets and more sweets

Recipes: Black Forest gateau, Jellied raspberry and vodka terrine with lime syrup, Ginger and syrup cheesecake, Apple tarte tatin with honey and walnut ice cream, Strawberry and cream cake. James revisited the restaurant where he made his name as a head chef, Hotel du Vin in Winchester. He met one of the most exciting chocolatiers in the country, William Curley, who showed him that Japanese cooking is currently what's hot in the world of desserts. Then he took a trip to Lucy's on a Plate in the Lake District, where the only thing on the menu was sweets, sweets and more sweets.

Recipes: Black Forest gateau, Jellied raspberry and vodka terrine with lime syrup, Ginger and syrup cheesecake, Apple tarte tatin with honey and walnut ice cream, Strawberry and cream cake. James revisited the restaurant where he made his name as a head chef, Hotel du Vin in Winchester. He met one of the most exciting chocolatiers in the country, William Curley, who showed him that Japanese cooking is currently what's hot in the world of desserts. Then he took a trip to Lucy's on a Plate in the Lake District, where the only thing on the menu was sweets, sweets and more sweets.