"Sunday" roast? Well, not exactly. The second RoastSunday pop-up begins the night before, when Ben Spalding starts cooking bellies of Gloucester Old Spot, Pig drawing out every molecule of flavour from the exquisitely fatty meat.

Ben is back with a new RoastSunday menu. Stay tuned for details.

With his duck burger Pascal Aussignac builds two bridges: One between his native Gascony and London; the other between Comptoir Gascon and Cellar Gascon, two of his South-West French restaurants at Smithfield Market.