Nestled in a cosy winter getaway, chef Spencer Watts prepares delicious food that warms the heart and feeds the soul. Today he prepares a rich spaghetti and jumbo meatballs. Then he does a magical Ramen re-work, dressing store bought ramen up with sesame ground pork, a perfectly poached egg and bok choy and lastly he does a deep dive into souvlaki inspired, slow braised lamb over thick parpadelle noodles with blistered tomatoes.