This week, Katie learns you mustn't squeeze when it comes to using peat free compost, as she chats with Josh Egan Wyer, Head of Horticulture at Pershore College in Worcestershire.

You'll find out who supplies the Palace with smoked salmon, after hearing from Masterchef Professionals Winner, Mark Stinchombe, and yes, there really is a place for Tofu, according to Plant based Chef, Andy Tibbs from Poco Culina in Gloucestershire.

Katie's also attempting a bit of Italian again, and whilst the UK wilts in temperatures of 30 degrees plus, a listener provides an unusual drink!

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Thank you for listening, and see you next time.