Last time, Tom Kerridge got his gang of Fresh Start families cooking more meals from scratch at home. Now it is step two and he is encouraging his families to be more organised. Tom's pubs have been awarded Michelin stars, a success which owes as much to meticulous planning as it does to amazing food. Can Tom's professional tips transform the gang into menu maestros and kitchen bosses? Tom wants the families to follow his three rules to bossing the kitchen. One: plan their meals ahead. Two: shop from a list. Three: instead of reheating shop-bought ready meals, batch cook their own and learn some quick and easy recipes. Neil Johnson is a decorator and his wife Beckie runs their home office. The Johnsons juggle the demands of work with a busy family life and have fallen into an all-too-familiar convenience food habit. Despite managing a successful family business, managing their kitchen is more of a challenge. Tom visits Neil and Beckie at home to help them get to grips with their menu planning. Using a roll of wallpaper and the Fresh Start recipe folder, he shows them that they can plan their meals efficiently. The gang need recipes to suit their busy lifestyles, like Tom's salt cod and saffron fishcakes. These can be made in advance and cooked as and when they are needed. The cod is salt cured to extract water and leave room for more flavour to get in. Tom also explains how using the dry flesh of baked potatoes will help stop the fishcakes become soggy. Now Tom's gang have mastered planning, the second thing they need to do to is shop sensibly. Tom asks all his families to list all the ingredients they need for a week's worth of home-cooked family meals and when they go shopping, they must stick to the list. To measure what impact this has on spending, he also asks them keep their receipts. Another great way of saving money and bossing the kitchen is use up ingredients you already have at home. And Tom's nutty and fruity granola is a great recipe for a stor