Michelin-starred pub landlord Tom Kerridge is joined by Irish chef Richard Corrigan to go head to head and produce the best dish made from the unsung heroes of the British larder. Richard is a big fan of one of our least loved ingredients — offal. He has a job to do to persuade Tom that kidneys are ever worth the effort, while Tom cooks with one of our most ignored fish — hake — which he pairs with a button mushroom sauce. Drinks expert Joe Wadsack brings a German red wine to the table, and Arabella Weir gets the inside track on how a good kitchen knife should last a lifetime.