In Ever Wondered about ... Ice Cream? Kathy Sykes and Alan Coxon make cucumber and deep-fried vanilla varieties. Plus how the freezer-free Victorians made the frosty treat and why poor sausage sales boosted the ice cream industry. Guest chef Shirley Spear creates three courses from Isle of Skye ingredients: a crab and cucumber salad, baked halibut with watercress sauce and a rich pudding of whisky, raspberries, cream and honey. There's a birthday barbecue in The Naked Chef with Jamie Oliver and another edition of Rick Stein Seafood Odyssey

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