Sonia dives into Middle Eastern flavors by preparing Kofta, spiced meatballs made from ground lamb or beef, served alongside Baba Ganoush, a smoky eggplant dip. For dessert, she switches to something light and zesty: Lemon Meringue Tart, a crisp pastry crust filled with tangy lemon curd and topped with a fluffy meringue, creating a delightful contrast of textures.

Fish and Chips take the spotlight as Sonia demonstrates how to achieve a perfectly crispy batter and flaky fish. She pairs this British classic with a Mimosa Cake, a light and fluffy Italian dessert inspired by the mimosa flower, featuring layers of sponge cake and pastry cream. It's a beautiful marriage of rich fried flavors and delicate sweetness.

In this episode, Sonia creates Savory Tartlets, mini pastry shells filled with a variety of savory ingredients like cheese, vegetables, and herbs. For a sweet contrast, she bakes a Cocoa and Pistachio Roll, a soft sponge cake rolled with a rich cocoa filling and crunchy pistachios, offering a perfect balance of flavors.

Sonia dives into baking with Wool Roll Bread, a visually stunning bread with a soft, pillowy texture and a sweet or savory filling. Following that, she makes Victoria Sponge Cake, a British classic with layers of jam and whipped cream sandwiched between light sponge cakes. This episode is all about mastering the art of dough and cakes.

Messinese Focaccia, a Sicilian bread topped with tomatoes, anchovies, and cheese, is the star of this episode. Sonia then prepares a Gluten-Free Naked Cake, demonstrating how to create a beautiful layer cake with minimal frosting, showcasing the natural beauty of the cake itself while making it accessible to those with gluten sensitivities.

Cannelloni stuffed with ricotta and spinach is the focus of this episode, as Sonia shows how to make this comforting Italian dish from scratch. To accompany, she bakes Sweet Braids, soft and airy bread with a hint of sweetness. The combination of a hearty, savory main course and a delicate dessert creates a perfectly balanced meal.

Sonia begins with Bacalhau à Brás, a traditional Portuguese dish made with salt cod, eggs, and crispy potatoes. She follows this savory delight with an Apple Rose Tart, a visually stunning dessert where thin slices of apples are arranged like roses in a buttery pastry shell, providing both flavor and elegance.

Malloreddus alla Campidanese, a traditional Sardinian pasta dish, is the focus of this episode. Sonia demonstrates how to make these small ridged pasta shapes, served in a hearty sausage and tomato sauce. For dessert, she prepares Sfogliatella Frolla, a shortcrust version of the famous Neapolitan pastry filled with ricotta, making for a rustic yet elegant combination of flavors.

Hearty and comforting, Shepherd's Pie is the star of this episode, featuring a savory meat filling topped with creamy mashed potatoes. For dessert, Sonia crafts a Black Forest Cake, a German delight with layers of chocolate, whipped cream, and cherries. The combination of a rich, savory main and an indulgent dessert will make any meal feel special.

Seafood lovers will enjoy this episode, where Sonia prepares a fresh Seafood Salad served inside a creamy avocado and wrapped in a soft tortilla for a modern take on a seafood wrap. She pairs this with a decadent Chocolate Wafer Meringue Cake, a delicate dessert layered with crisp wafers and sweet meringue.

In this episode, Sonia presents a Savory Braid filled with salami and cheese, perfect for a hearty snack or appetizer. She then contrasts this with Banoffee Pie, a decadent British dessert made with bananas, cream, and toffee, blending savory and sweet in an indulgent spread.

In this episode, Sonia demonstrates how to make a Vegetable Flan, a light and airy dish featuring seasonal vegetables baked to perfection. She then creates a delicious Babka, a rich, twisted bread filled with chocolate or cinnamon, balancing savory and sweet in a harmonious way.