To mark the final episode of the season, Angela makes some extra-special dishes for Josh, while Nick mixes his favourite cocktail, a Corvette Summer. To start, Angela prepares bone marrow and a parsley salad, a recipe from chef Fergus Henderson’s book Nose to tail eating: A Kind of British Cooking. For main, it’s grilled mackerel, beetroot and red onion salad, and this meal is paired with a delicious La Perrière Pouilly-Fumé Loire by the experts at Waitrose.