Bobby Judo moved to Japan 15 years ago, and now works as a TV presenter with his own cooking show, where he creates unique dishes with local and seasonal Japanese produce.

Shen Ming Lee recently published a book on the intersection between technology and food, that makes bold predictions about how systematic problems in the food system will be addressed by 2050. A keen baker, she funded her studies with a cupcake and gingerbread man business, and shares the secrets of her home-made apple galette.

Vandana is the head of the GROW AgriFood Tech Accelerator in Singapore. She shares with Ollie both the ingredients of a successful food startup, as well as the ingredients for a perfect indian Bhuna Gosht, a rich lamb curry.

Scottish Comedian of the Year Leo Kearse talks about how he tries to stay healthy on the road as a gigging stand-up comedian, how he managed to win a TV dating show, and also talks briefly about how he likes to cook lamb when he isn't on the road.

After living in Australia for a decade, Shinny returned to her home country of Brunei bursting with inspiration. She created the The Collective Wildflower Cafe to allow keen home cooks to showcase their internationally-inspired creations.

Vani explains how to make an authentic Indian rasam, a soup-like south-Indian staple. This entirely plant-based dish is full of complex flavours, and Ollie and Vani discuss how the traditional Indian approach to vegetarian cooking may provide inspiration for those looking to reduce their meat comsumption.

Fadilah ("Dill") shares his journey from being the son of "Brunei's version of Nigella Lawson", to an inspirational study abroad trip to Australia that resulted in a passion for coffee and home-made cakes. He now serves speciality coffee in his home of Brunei, and shares what goes into a great coffee and cake pairing.

Sayed shares his journey from London to Italy, Niger, and Crops For the Future in Malaysia, and explains why we need to look to forgotten foods, beyond our staple crops if we are to feed 10 billion people.

Richard Holden is a BBQ expert who thinks nothing of creating traditional, comforting, British dishes on his trusty BBQ - whatever the weather!

Chris shares his journey from fruit and veg market trader to TV personality, revealing his techniques for eating ethically, sustainably and affordably.

Natasha, a half-Thai, half-Indian Malaysian, shares her learnings from bringing her mother's dishes to the Mennonite Christians in the rural Midwest of the USA.

Ollie speaks to San Francisco resident and fellow Brit Jon Garside about his mother's chicken dish that took him to a Paris culinary school.

We trace this mixologist turned chef's love of fried chicken through childhood memories from the mild chicken parm, to the spicy hot Nashville hot fried chicken to understand what goes into his internationally-inspired, all-American creation.

Matthew shares the one ingredient you won’t find in his cupboard (hint: it’s a cube), and reveals hard-earned secrets on how to prepare the perfect home-made stock.