Last Friday’s UK broadcast of the second episode of Jamie Oliver and Jimmy Doherty’s latest TV bonanza Friday Night Feasts was full of amazing recipes and stellar guests.

Jamie was joined by Hollywood star Sienna Miller in the Southend-on-sea Pier’s Café to get her cooking her fave Tuscan stew, a duck ragu with homemade pici pasta, check out the recipe here.

Jimmy showed how to build your very own hog-roasting machine while Jamie enthused about cooking fish in a salt crust, slapping it all over a whole salmon (see the recipe here).

The pair also continued their travels, reviving fading classics of Brit cuisine, by visiting Lancashire to help breathe new life into the Tosset cake. If you’re from Lancashire and have your own recipe for a Tosset Cake then let us know about it on Twitter at @JamieOliverCom! Recipe below.

The show continues this Friday, with more mega-stars turning up and further fading classics being introduced to a new audience and saved from extinction.

Tosset cake

Makes 25

500g plain flour, plus extra for dusting

150g caster sugar, plus extra for sprinkling

500g unsalted butter, softened

1 heaped teaspoon caraway seeds

1 heaped teaspoon coriander seeds

Icing sugar, for decorating

Preheat the oven to 180ºC/350ºF/gas 4.

Sieve the flour and sugar into a large bowl, then rub in the butter. Lightly crush the

seeds in a pestle and mortar, then add to the bowl. Stir the mixture so it comes

together to form a dough, bringing it together to make a ball, then wrap in cling film

and place in the fridge to rest for around 1 hour.

Roll out the dough on a flour-dusted surface to roughly ½cm thick, then stamp out

circles with a 6cm pastry cutter. Place the dough circles onto a flour-dusted baking

tray and sprinkle with a little sugar. Pop in the hot oven for 10 to 15 minutes, or until

firm (you want them to be a nice pale colour, rather than golden). Transfer to a wire

cooling rack to cool completely, then dust with icing sugar and serve.