Helen impresses once again with an all gluten-free menu, including her speedy ragu tagliatelle, a rich coconut syrup cake, and ricotta and feta pies. She wraps it all up with her creative coconut protein balls for a perfect sweet ending.

Ina puts a new spin on a decadent, elegant bittersweet chocolate cake that everyone adores, and kickstarts the day with a dramatic apple cinnamon Dutch baby.

We all love watching celebrity chefs dish up mouthwatering meals but are they as impressive in reality as they seem? The everyday home cooks put four moreish dishes to the test.

Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act, revealing how retro family dishes and deep resilience have illuminated their path to stardom.

Pastry Chef Ravneet Gill takes Fred to Mallorca to experience incredible island cooking, from a buzzing beach bar serving holiday food in the sun, to light and fluffy pastries.

Judi Love embarks on a food exploration and travel adventure in this inspirational series.

Rick Stein reaches Oaxaca. Home to Mexico's national cheese, queso oaxaca and a land where vanilla grows wild. Rick delights in exploring, where you can smell the tropical fruit from stall.

Tony travels to Big Sky Country, Montana. Since long before statehood, Montana has attracted those looking to live by their own means. Throughout Montana's history, past and present, cowboys, artists, billionaires, prospectors, cattle and railroad men, eco-hippies and miners, outdoorsmen and drifters have all been pulled into Montana's orbit.

David travels just off the coast of Naples to the island of Procida, a place untouched by time, where he takes a walking tour from a local named Mr Time. On the island, David does exactly what the locals do: takes a donkey ride to port and dives for sea urchins for his afternoon lunch.

Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavours and local ingredients define Guayaquil's gastronomy.

Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions. He tries a vegan twist on pierogies, checks out the newest wave of local chef talent, and indulges in classic dishes from Spain.

Helen impresses once again with an all gluten-free menu, including her speedy ragu tagliatelle, a rich coconut syrup cake, and ricotta and feta pies. She wraps it all up with her creative coconut protein balls for a perfect sweet ending.

The Renaissance capitol is where the city food market as a concept was born. More than 1000 years ago, farmers from the countryside came to the main square of Florence and gave their goods to the craftsmen, merchants, and bankers for money.

Freiburg is the 'green' city of Germany and surrounding its imposing gothic cathedral is the Munstermarkt, its food market.

Pastry Chef Ravneet Gill takes Fred to Mallorca to experience incredible island cooking, from a buzzing beach bar serving holiday food in the sun, to light and fluffy pastries.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Tony travels to Big Sky Country, Montana. Since long before statehood, Montana has attracted those looking to live by their own means. Throughout Montana's history, past and present, cowboys, artists, billionaires, prospectors, cattle and railroad men, eco-hippies and miners, outdoorsmen and drifters have all been pulled into Montana's orbit.

Chef Adam Hall, founder of Kanin Project, plates up a classic Australian breakfast, eggs benedict, with a Filipino vegetarian twist.

Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions. He tries a vegan twist on pierogies, checks out the newest wave of local chef talent, and indulges in classic dishes from Spain.

Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavours and local ingredients define Guayaquil's gastronomy.

Judi Love embarks on a food exploration and travel adventure in this inspirational series.

Rick Stein reaches Oaxaca. Home to Mexico's national cheese, queso oaxaca and a land where vanilla grows wild. Rick delights in exploring, where you can smell the tropical fruit from stall.

The Renaissance capitol is where the city food market as a concept was born. More than 1000 years ago, farmers from the countryside came to the main square of Florence and gave their goods to the craftsmen, merchants, and bankers for money.

Freiburg is the 'green' city of Germany and surrounding its imposing gothic cathedral is the Munstermarkt, its food market.

Helen impresses once again with an all gluten-free menu, including her speedy ragu tagliatelle, a rich coconut syrup cake, and ricotta and feta pies. She wraps it all up with her creative coconut protein balls for a perfect sweet ending.

Ina puts a new spin on a decadent, elegant bittersweet chocolate cake that everyone adores, and kickstarts the day with a dramatic apple cinnamon Dutch baby.

We all love watching celebrity chefs dish up mouthwatering meals but are they as impressive in reality as they seem? The everyday home cooks put four moreish dishes to the test.

Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act, revealing how retro family dishes and deep resilience have illuminated their path to stardom.

David travels just off the coast of Naples to the island of Procida, a place untouched by time, where he takes a walking tour from a local named Mr Time. On the island, David does exactly what the locals do: takes a donkey ride to port and dives for sea urchins for his afternoon lunch.

Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavours and local ingredients define Guayaquil's gastronomy.

Judi Love embarks on a food exploration and travel adventure in this inspirational series.

Helen impresses once again with an all gluten-free menu, including her speedy ragu tagliatelle, a rich coconut syrup cake, and ricotta and feta pies. She wraps it all up with her creative coconut protein balls for a perfect sweet ending.

It's a night of sensational seafood as Adam and his world-class guests, swimmer Ariarne Titmus and chef Alejandro Saravia, share how they reel in a crowd.

The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes.

A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic.

Ditch the awkward small talk but savour the best canapes and cocktails, as The Cook Up throws a fancy night of Easy Entertaining with Chefs Rosheen Kaul and Aleksis Kalnins.

What do you make when it's too hot to cook? Adam's very cool guests, actor Bert LaBonte and chef Rodney Dunn, join him to make food that's fast and refreshing.

Get ready to discover new gluten-free favourites on today's episode! Helen begins with a vibrant paella, an easy halloumi, feta and mint bread, and her zesty chicken fajitas.

Ina gets fresh with spring green spaghetti carbonara, and chocolate-dipped brown sugar shortbread livens up an old favourite sweet treat.

Aaron and Nikki eventually open the restaurant to customers. The first evening is a complete disaster, with meals taking an hour to come out, bookings being lost and many patrons complaining. Aaron and Nikki eventually find more staff, hire a front of house manager and have a full restaurant over Christmas with everything running smoothly, including an evening with a visit from the Fifteen graduates who did not make the cut.

James visits Languedoc, famous for its wine and the hearty meaty dish, cassoulet. After stopping at a fruit stall, James uses some great local produce to create an unusual first dish with melon and onion rings!

As the final stanza in Warren's Food Trail of South Africa, he's back in the bush, a quintessential part of all travel to the rainbow nation.

Michel has become the modern master. His four greatest dishes include griddled veal tongue, chicken liver mousse with hollandaise, tender squid stuffed with lobster rice, and souffle suissesse.

Rick and Chalky round off their journey of the UK at John O'Groats, visiting Rick's favourite deli in Edinburgh, a fish smokery in Argyll, enjoying freshly cooked lobster on Crail harbour front, and obtaining oatmeal from a watermill in the Tay Valley to make the famous Scottish dessert, cranachan.

Rick travels to Bamburgh and tastes some Scotch pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb. Next stop is Seahouses, where Rick visits the Swallow smokehouse, run by Patrick Wilkin.

Strategically located at the crux of ancient spice routes from Russia, Asia and the Middle East, post-Soviet satellite Georgia has always cultivated and maintained a fascinating, steadfastly distinctive culture all its own. From its one-of-a-kind language and alphabet, with no ties to any other, to its wildly inventive amalgam of culinary influences, Georgia is utterly unique.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

In Naples, coffee is a world onto itself, both culturally and socially. Dark, bittersweet shots of espresso drunk quickly and with purpose is part of the Neapolitan's daily routine.

Andrew Zimmern explores the landscape and cuisine of the island of Bermuda. He finds native dishes ranging from fish chowder and jerk chicken to spiny lobster.

Andrew eats his way through Queens, NY. He digs into a monster Mexican sandwich, samples some of New York's best Egyptian cuisine and feasts on Argentine meats and authentic Taiwanese fare.

Get ready to discover new gluten-free favourites on today's episode! Helen begins with a vibrant paella, an easy halloumi, feta and mint bread, and her zesty chicken fajitas.

Aaron and Nikki eventually open the restaurant to customers. The first evening is a complete disaster, with meals taking an hour to come out, bookings being lost and many patrons complaining. Aaron and Nikki eventually find more staff, hire a front of house manager and have a full restaurant over Christmas with everything running smoothly, including an evening with a visit from the Fifteen graduates who did not make the cut.

Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures.

James visits Languedoc, famous for its wine and the hearty meaty dish, cassoulet. After stopping at a fruit stall, James uses some great local produce to create an unusual first dish with melon and onion rings!

Victor shares how to prepare a whole fish, as well as some tips on how to steam a whole fish when you don't have a large enough steaming basket.

As the final stanza in Warren's Food Trail of South Africa, he's back in the bush, a quintessential part of all travel to the rainbow nation.

Michel has become the modern master. His four greatest dishes include griddled veal tongue, chicken liver mousse with hollandaise, tender squid stuffed with lobster rice, and souffle suissesse.

Strategically located at the crux of ancient spice routes from Russia, Asia and the Middle East, post-Soviet satellite Georgia has always cultivated and maintained a fascinating, steadfastly distinctive culture all its own. From its one-of-a-kind language and alphabet, with no ties to any other, to its wildly inventive amalgam of culinary influences, Georgia is utterly unique.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Andrew eats his way through Queens, NY. He digs into a monster Mexican sandwich, samples some of New York's best Egyptian cuisine and feasts on Argentine meats and authentic Taiwanese fare.

It's a night of sensational seafood as Adam and his world-class guests, swimmer Ariarne Titmus and chef Alejandro Saravia, share how they reel in a crowd.

The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes.

A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic.

Ditch the awkward small talk but savour the best canapes and cocktails, as The Cook Up throws a fancy night of Easy Entertaining with Chefs Rosheen Kaul and Aleksis Kalnins.

What do you make when it's too hot to cook? Adam's very cool guests, actor Bert LaBonte and chef Rodney Dunn, join him to make food that's fast and refreshing.

Get ready to discover new gluten-free favourites on today's episode! Helen begins with a vibrant paella, an easy halloumi, feta and mint bread, and her zesty chicken fajitas.

Ina gets fresh with spring green spaghetti carbonara, and chocolate-dipped brown sugar shortbread livens up an old favourite sweet treat.

Aaron and Nikki eventually open the restaurant to customers. The first evening is a complete disaster, with meals taking an hour to come out, bookings being lost and many patrons complaining. Aaron and Nikki eventually find more staff, hire a front of house manager and have a full restaurant over Christmas with everything running smoothly, including an evening with a visit from the Fifteen graduates who did not make the cut.

Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures.

James visits Languedoc, famous for its wine and the hearty meaty dish, cassoulet. After stopping at a fruit stall, James uses some great local produce to create an unusual first dish with melon and onion rings!

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Rick and Chalky round off their journey of the UK at John O'Groats, visiting Rick's favourite deli in Edinburgh, a fish smokery in Argyll, enjoying freshly cooked lobster on Crail harbour front, and obtaining oatmeal from a watermill in the Tay Valley to make the famous Scottish dessert, cranachan.

Rick travels to Bamburgh and tastes some Scotch pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb. Next stop is Seahouses, where Rick visits the Swallow smokehouse, run by Patrick Wilkin.

As the final stanza in Warren's Food Trail of South Africa, he's back in the bush, a quintessential part of all travel to the rainbow nation.

Michel has become the modern master. His four greatest dishes include griddled veal tongue, chicken liver mousse with hollandaise, tender squid stuffed with lobster rice, and souffle suissesse.

It's the final day of fish week but can Hugh triumph in the fishy food fight? It's the competition week he most wants to win, so he is pulling out all the stops as everyone battles with today's star ingredient, 'squid'.

Jimmy goes to Ecuador to investigate the remarkable claims that bananas could one day be used to fight against viruses. Kate is in search a meat substitute that actually tastes like meat.

Ben returns to his English roots with toad-in-the-hole, then shares a stress-free midweek dinner: tray bake chicken Maryland.

Cooking fish over fire is an instant call to the tastebuds, a combination of two of the most pure elements on Earth that, together, take seafood to the next level. Chef Lennox Hastie (Firedoor) cooks only over fire and takes his grill to a NSW south coast beach to cook a perfect whole flathead over coals, served with broccolini and an ingenious pil pil sauce learnt from his days cooking in Spain's Basque country.

Mary showcases her go-to recipes for when you're not feeling 100 percent, from tummy-to heart-aches, or whatever else ails you.

Pati returns to Merida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados-pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients only found in Yucatan that make recados unique, touring citrus, habanero, and chaya fields at an hacienda. Then traditional cook Rosa makes a Relleno Negro using a recado negro.

Jamie and Jimmy are joined by Hollywood legend Danny DeVito, as he puts on his pinny and cooks for the diners at the end of Southend Pier. In honour of their guest's Italian roots, the boys have tracked down the village in Italy where his grandparents were from before they emigrated to the USA. Because if Danny hasn't yet been to San Fele, the boys are going to bring San Fele to him.

Learn to cook a signature dish at Island Dreams Cafe and an all-round family favourite. Alimah Bilda shares a version with a punchier, thicker sauce that coats the chicken and rice.

Mark and Derek take a tour around the historic ghost town of Joadja and help with the distilling process with the Jimenez family. Like Derek, Valero doesn't drink - an interesting challenge for a head distiller. At the Dapto Community Garden, they collect kohlrabi with Harry, and over in Gerringong they stumble upon a coffee plantation on a picturesque hill. They retire for a game of cricket at the Bradman Museum in Bowral and learn about the rich Indigenous history of the sport in Australia.

Tareq Taylor, one of Sweden's most loved chefs, visits Nordic countries to collect the very best culinary experiences.

Neha Sen joins Justine in the kitchen to make Spiced Aromatic Patties. Meanwhile Justine gets busy cooking Choucroute with Seafood and Ham Steaks with Sauce Chablisienne.

Nigella shares the secrets of food and flavours she just can't live without. Lemon plays the starring role in a deliciously moist lemon polenta cake, the perfect teatime treat or dinner party dessert. Fresh pink garlic takes centre stage in a simple take on a French classic, chicken with 40 cloves of garlic - in true Nigella style it's one hundred per cent a one-pot wonder.

A quick trip around Jamie's vegetable garden produces an army of colourful ingredients to make inspired winter salads.

Grab your bibs, because Adam and his guests, chef and food writer Matthew Evans and journalist Marc Fennell, are making pork ribs!

Chef Matt Moran and actor Danielle Cormack celebrate the unlikely influence of iconic TV Chefs from New Zealand, Hudson and Halls, recreating flamboyant dishes that shaped her childhood and career.

In this episode, Adam and Poh are heading to one of Australia's great food bowls in the Gippsland region of Victoria. They want to discover what it is we love about simple home cooking and attempt to make the ultimate Aussie family meal.

This week Jamie heads to fiery Naples, the pizza capital of Italy, to seek out undiscovered family recipes the locals love to eat.

The Professionals travel to Oxfordshire. Kicking off the competition is The Snooty Mehmaan in Faringdon with owner Asad and Executive chef Rehan hoping to bag the grand.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Grab your bibs, because Adam and his guests, chef and food writer Matthew Evans and journalist Marc Fennell, are making pork ribs!

Maggie gets her hand on the first of the new season's asparagus to make asparagus with soft Boiled egg. She proves you don't need fancy implements to prepare asparagus, and continues the theme of simplicity with the perfect soft boiled egg.

In the local hot and bustling market, Rick collects ingredients for the dishes ranging from chargrilled prawns with simple Thai dipping sauce to horseshoe crab roes with green mango salad. Inspired by his jaunt to Thailand, Rick returns to Cornwall and prepares hard-fried fish in red curry with steamed jasmine rice.

It's the final day of fish week but can Hugh triumph in the fishy food fight? It's the competition week he most wants to win, so he is pulling out all the stops as everyone battles with today's star ingredient, 'squid'.

Chef Matt Moran and actor Danielle Cormack celebrate the unlikely influence of iconic TV Chefs from New Zealand, Hudson and Halls, recreating flamboyant dishes that shaped her childhood and career.

In this episode, Adam and Poh are heading to one of Australia's great food bowls in the Gippsland region of Victoria. They want to discover what it is we love about simple home cooking and attempt to make the ultimate Aussie family meal.

This week Jamie heads to fiery Naples, the pizza capital of Italy, to seek out undiscovered family recipes the locals love to eat.

The Professionals travel to Oxfordshire. Kicking off the competition is The Snooty Mehmaan in Faringdon with owner Asad and Executive chef Rehan hoping to bag the grand.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Jamie and Jimmy are joined by Hollywood legend Danny DeVito, as he puts on his pinny and cooks for the diners at the end of Southend Pier. In honour of their guest's Italian roots, the boys have tracked down the village in Italy where his grandparents were from before they emigrated to the USA. Because if Danny hasn't yet been to San Fele, the boys are going to bring San Fele to him.

Learn to cook a signature dish at Island Dreams Cafe and an all-round family favourite. Alimah Bilda shares a version with a punchier, thicker sauce that coats the chicken and rice.

In the local hot and bustling market, Rick collects ingredients for the dishes ranging from chargrilled prawns with simple Thai dipping sauce to horseshoe crab roes with green mango salad. Inspired by his jaunt to Thailand, Rick returns to Cornwall and prepares hard-fried fish in red curry with steamed jasmine rice.

Jimmy goes to Ecuador to investigate the remarkable claims that bananas could one day be used to fight against viruses. Kate is in search a meat substitute that actually tastes like meat.

Ben returns to his English roots with toad-in-the-hole, then shares a stress-free midweek dinner: tray bake chicken Maryland.

Cooking fish over fire is an instant call to the tastebuds, a combination of two of the most pure elements on Earth that, together, take seafood to the next level. Chef Lennox Hastie (Firedoor) cooks only over fire and takes his grill to a NSW south coast beach to cook a perfect whole flathead over coals, served with broccolini and an ingenious pil pil sauce learnt from his days cooking in Spain's Basque country.

Mary showcases her go-to recipes for when you're not feeling 100 percent, from tummy-to heart-aches, or whatever else ails you.

Pati returns to Merida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados-pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients only found in Yucatan that make recados unique, touring citrus, habanero, and chaya fields at an hacienda. Then traditional cook Rosa makes a Relleno Negro using a recado negro.

Jamie and Jimmy are joined by Hollywood legend Danny DeVito, as he puts on his pinny and cooks for the diners at the end of Southend Pier. In honour of their guest's Italian roots, the boys have tracked down the village in Italy where his grandparents were from before they emigrated to the USA. Because if Danny hasn't yet been to San Fele, the boys are going to bring San Fele to him.

Learn to cook a signature dish at Island Dreams Cafe and an all-round family favourite. Alimah Bilda shares a version with a punchier, thicker sauce that coats the chicken and rice.

Mark and Derek take a tour around the historic ghost town of Joadja and help with the distilling process with the Jimenez family. Like Derek, Valero doesn't drink - an interesting challenge for a head distiller. At the Dapto Community Garden, they collect kohlrabi with Harry, and over in Gerringong they stumble upon a coffee plantation on a picturesque hill. They retire for a game of cricket at the Bradman Museum in Bowral and learn about the rich Indigenous history of the sport in Australia.

Tareq Taylor, one of Sweden's most loved chefs, visits Nordic countries to collect the very best culinary experiences.

Neha Sen joins Justine in the kitchen to make Spiced Aromatic Patties. Meanwhile Justine gets busy cooking Choucroute with Seafood and Ham Steaks with Sauce Chablisienne.

Nigella shares the secrets of food and flavours she just can't live without. Lemon plays the starring role in a deliciously moist lemon polenta cake, the perfect teatime treat or dinner party dessert. Fresh pink garlic takes centre stage in a simple take on a French classic, chicken with 40 cloves of garlic - in true Nigella style it's one hundred per cent a one-pot wonder.

A quick trip around Jamie's vegetable garden produces an army of colourful ingredients to make inspired winter salads.

Grab your bibs, because Adam and his guests, chef and food writer Matthew Evans and journalist Marc Fennell, are making pork ribs!

Chef Matt Moran and actor Danielle Cormack celebrate the unlikely influence of iconic TV Chefs from New Zealand, Hudson and Halls, recreating flamboyant dishes that shaped her childhood and career.

In this episode, Adam and Poh are heading to one of Australia's great food bowls in the Gippsland region of Victoria. They want to discover what it is we love about simple home cooking and attempt to make the ultimate Aussie family meal.

On Hugh's Three Good Things, it's time to raid the store cupboard, as Hugh is joined by two top chefs with the aim of making great dishes - each only using three key ingredients.

Kate jumps on a plane to California to investigate why almond butter is more expensive than other nutty spreads and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. Jimmy meanwhile journeys from Spain to Portugal to uncover the secrets of how wine is turned into fortified wine. Matt enlists the help of an innovative farmer and a team of cage fighters, to try to get to the bottom of that age old culinary problem of why slicing onions makes you cry.

Ben puts his spin on prawn and zucchini linguine, then teaches David Mann how to cook. They swap stories about camping, cooking disasters, and Her Majesty Queen Elizabeth as they put together a knickerbocker glory.

Shark-defying scallop diver Paulie Polacco braves cold water and strong currents to harvest some of the world's most prized queen scallops off Kangaroo Island, adored for their purple roe and savoury taste with a hint of nutty sweetness. Adelaide-based Calabrese chef Salvatore Pepe (Pepe's Cucina) uses queen scallops to create a delicious mouthful called capesante gratinate, using a garlic, herb, and breadcrumb mix to grill on top.

When it comes to versatility, beans slap! Board the bean train with recipes like black bean brownies or linguini with white bean cream sauce.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece's birthday celebration.

Jamie and Jimmy whip up a packed menu full of dishes for the weekend, and joining them in the cafe to lend a hand is the funny man of TV outtakes, Harry Hill.

This fish dish is a prime example of how something well-seasoned can be the star of the show. Salt, turmeric and a little bit of stock powder are all you need.

Painted up in beautiful traditional markings, Dwayne Bannon-Harrison shares a traditional dance with Mark and Derek. Overlooking the vineyards in the late afternoon, Derek helps Liam with the brewing process and Mark taste-tests his craft for the two of them. In Berry, Raj takes the boys through his vineyard, explaining the different types of varietals on the property and the way they are able to run the property with no carbon impact.

Tareq takes the bike to meet some of the food entrepreneurs in the area who have started exciting new businesses.

Justine makes Rice Pudding with Fruit and Nut Crumble and Spaghetti Al Tonno. Daniel Wilson returns to show us how to make Crisp Kale Chips with Cashew Hummus.

Nigella uses every trick in the book to make food that's delicious and as effortless as possible. Nigella shows a speedy take on a French classic: tarragon chicken with steamed green beans - it's the work of moments and makes a perfect after work supper.

Jamie Oliver provides tips on how to choose the best and most-succulent bird for a family Christmas dinner.

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

Writer and avid foodie Kendra was devastated when she learned she had multiple food allergies. She was encouraged after meeting Laron, who enthusiastically assisted her in the kitchen and adapted his diet to work around foods Kendra needed to avoid.

Have friends coming over but run out of ideas for crowd-pleasers? Donal has three great recipes that lets you cook up a feast fast, allowing you more time to spend with friends.

The foods that bring communities together on Easter Sunday.

Tonight we're in the North East and kicking off the competition is Darlington-based Indian and Bangladeshi restaurant, Babul's, owned by brothers Zak and Shuhel.

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

Longer days and a more generous serving of sun; spring has arrived, and it's the perfect time to get into fresh veggies. Maggie and Simon love spring vegies and this week they demonstrate that you can have a delicious and filling meal without meat.

Rick Stein has enjoyed his Seafood Odyssey, but as it draws to a close it's time for reflection. He is in America for the final leg, sharing barbecued seafood such as fried soft shell crab with an old friend, Johnny Apple, who shares Rick's enthusiasm for good eating.

On Hugh's Three Good Things, it's time to raid the store cupboard, as Hugh is joined by two top chefs with the aim of making great dishes - each only using three key ingredients.

Writer and avid foodie Kendra was devastated when she learned she had multiple food allergies. She was encouraged after meeting Laron, who enthusiastically assisted her in the kitchen and adapted his diet to work around foods Kendra needed to avoid.

Have friends coming over but run out of ideas for crowd-pleasers? Donal has three great recipes that lets you cook up a feast fast, allowing you more time to spend with friends.

The foods that bring communities together on Easter Sunday.

Tonight we're in the North East and kicking off the competition is Darlington-based Indian and Bangladeshi restaurant, Babul's, owned by brothers Zak and Shuhel.

Jamie and Jimmy whip up a packed menu full of dishes for the weekend, and joining them in the cafe to lend a hand is the funny man of TV outtakes, Harry Hill.

This fish dish is a prime example of how something well-seasoned can be the star of the show. Salt, turmeric and a little bit of stock powder are all you need.

Rick Stein has enjoyed his Seafood Odyssey, but as it draws to a close it's time for reflection. He is in America for the final leg, sharing barbecued seafood such as fried soft shell crab with an old friend, Johnny Apple, who shares Rick's enthusiasm for good eating.

Kate jumps on a plane to California to investigate why almond butter is more expensive than other nutty spreads and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. Jimmy meanwhile journeys from Spain to Portugal to uncover the secrets of how wine is turned into fortified wine. Matt enlists the help of an innovative farmer and a team of cage fighters, to try to get to the bottom of that age old culinary problem of why slicing onions makes you cry.

Ben puts his spin on prawn and zucchini linguine, then teaches David Mann how to cook. They swap stories about camping, cooking disasters, and Her Majesty Queen Elizabeth as they put together a knickerbocker glory.

Shark-defying scallop diver Paulie Polacco braves cold water and strong currents to harvest some of the world's most prized queen scallops off Kangaroo Island, adored for their purple roe and savoury taste with a hint of nutty sweetness. Adelaide-based Calabrese chef Salvatore Pepe (Pepe's Cucina) uses queen scallops to create a delicious mouthful called capesante gratinate, using a garlic, herb, and breadcrumb mix to grill on top.

When it comes to versatility, beans slap! Board the bean train with recipes like black bean brownies or linguini with white bean cream sauce.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece's birthday celebration.

Jamie and Jimmy whip up a packed menu full of dishes for the weekend, and joining them in the cafe to lend a hand is the funny man of TV outtakes, Harry Hill.

This fish dish is a prime example of how something well-seasoned can be the star of the show. Salt, turmeric and a little bit of stock powder are all you need.

Painted up in beautiful traditional markings, Dwayne Bannon-Harrison shares a traditional dance with Mark and Derek. Overlooking the vineyards in the late afternoon, Derek helps Liam with the brewing process and Mark taste-tests his craft for the two of them. In Berry, Raj takes the boys through his vineyard, explaining the different types of varietals on the property and the way they are able to run the property with no carbon impact.

Tareq takes the bike to meet some of the food entrepreneurs in the area who have started exciting new businesses.

Justine makes Rice Pudding with Fruit and Nut Crumble and Spaghetti Al Tonno. Daniel Wilson returns to show us how to make Crisp Kale Chips with Cashew Hummus.

Nigella uses every trick in the book to make food that's delicious and as effortless as possible. Nigella shows a speedy take on a French classic: tarragon chicken with steamed green beans - it's the work of moments and makes a perfect after work supper.

Jamie Oliver provides tips on how to choose the best and most-succulent bird for a family Christmas dinner.

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

Writer and avid foodie Kendra was devastated when she learned she had multiple food allergies. She was encouraged after meeting Laron, who enthusiastically assisted her in the kitchen and adapted his diet to work around foods Kendra needed to avoid.

Have friends coming over but run out of ideas for crowd-pleasers? Donal has three great recipes that lets you cook up a feast fast, allowing you more time to spend with friends.

It's episode two of store cupboard week on Hugh's Three Good Things and Hugh is joined by River Cottage star chef, Tim Maddams.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

Ben serves up an exquisite pork chop with apple sauce, and a simple summer dish that is sure to impress at your next picnic, his fig carpaccio.

The simplicity of cooking and serving seafood in one pot is a hallmark of cuisines around the world. Chef Angie Hong shares the secrets of Vietnamese clay pot cooking, starting with a visit to a supplier in Cabramatta with live fish.

Never get bored again with Mary's stacked recipe line-up of sandwich possibilities, like classic muffuletta or turkey patty melts.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.

Jamie and Jimmy kick off the new year with their first ever all-vegan menu and joining them for their (mis)adventures in the cafe is the straight man of comedy, Romesh Ranganathan.

For the perfect skewers, Alimah was taught to imagine she was sewing a running stitch when threading the skewer through the meat. She shares an Island Dreams satay favourite.

Arriving in Berrima, Brigid takes the boys through the kitchen garden attached to her restaurant, The Loch; at Maple Ridge Farm, Derek and Mark help in milking the goats at the dairy; in Jervis bay, Joel and Adrian catch and cook up some abalone burgers for a beach fire and feed with the little ones; atop Cambewarra Mountain, Joel tells the story, in language, of the black cockatoo overlooking the picturesque NSW landscape.

Copenhagen and Skane are hot food destinations. Tareq visits Ostergro, Denmark's first 'rooftop farm', Eden in the new district of Hyllie, Malmo and Hackeberga Castle.

Justine knows that you'll be able to impress your guests when you make her Best Ever Creme Caramel. She cooks Broccoli and Mussel Spaghetti and Neha Sen visits to make a delicious Bollywood Burger.

Nigella is putting her very own stamp on some seriously fabulous and favourite recipes. First up, a luscious Italian dessert, tiramisu, made even more incredible with hazelnut liqueur. Then it's her home-style version of Jamaica's classic jerk chicken with coconutty rice and peas.

Jamie gets a visit from Daphne, a Welsh sheep farmer, and they talk about some of the misconceptions of spring lamb, the differences between lamb, hogget and mutton and how good conditions for the animals ultimately makes the meat taste so much better.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.

In the fifth of this new six-part crafty cooking series, Nadiya shares her favourite feelgood recipes, sweet and savoury, that are not only guaranteed to lift the spirits but will impress.

Surf and Turf is a great combo, but why not make that combo even better by combining it with taco night? Rachael shows us how to make the ultimate date night combo of crab nachos and steak tacos.

The final day of the cooking adventure begins at a local pastry shop, then a walk through the Testaccio neighbourhood, and finally to a market where the chefs guide, Manuela, shows off fresh produce.

Chef Jet Tila cooks up some easy comfort classics. He kicks things off with one of his favourite dishes that is deceptively simple, Lo Mein. Then to a local market to pick out the perfect pineapple for Pineapple Fried Rice.

Exeter chicken joint, Eat the Bird, begin today's competition with owner Dan and head chef Luke risking it all with their fried chicken fare.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.

Maggie and Simon set out to prove that some frozen produce not only has its merits but in some cases, has its advantages. It's a seafood fiesta with Simon's fish won tons and garlic prawns with rice pilaf, along with Maggie's crispy skin salmon and pea salsa - all frozen, of course. And take out that packet of frozen peas, as Maggie shows us how to make a wonderful frozen pea soup.

Rick Stein travels along the South Coast, starting at Chesil Beach, where he goes seine netting for mackerel. At Portland he meets Ken Lyneham who fishes for squid or quiddles.

It's episode two of store cupboard week on Hugh's Three Good Things and Hugh is joined by River Cottage star chef, Tim Maddams.

In the fifth of this new six-part crafty cooking series, Nadiya shares her favourite feelgood recipes, sweet and savoury, that are not only guaranteed to lift the spirits but will impress.

Surf and Turf is a great combo, but why not make that combo even better by combining it with taco night? Rachael shows us how to make the ultimate date night combo of crab nachos and steak tacos.

The final day of the cooking adventure begins at a local pastry shop, then a walk through the Testaccio neighbourhood, and finally to a market where the chefs guide, Manuela, shows off fresh produce.

Chef Jet Tila cooks up some easy comfort classics. He kicks things off with one of his favourite dishes that is deceptively simple, Lo Mein. Then to a local market to pick out the perfect pineapple for Pineapple Fried Rice.

Exeter chicken joint, Eat the Bird, begin today's competition with owner Dan and head chef Luke risking it all with their fried chicken fare.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Jamie and Jimmy kick off the new year with their first ever all-vegan menu and joining them for their (mis)adventures in the cafe is the straight man of comedy, Romesh Ranganathan.

For the perfect skewers, Alimah was taught to imagine she was sewing a running stitch when threading the skewer through the meat. She shares an Island Dreams satay favourite.

Rick Stein travels along the South Coast, starting at Chesil Beach, where he goes seine netting for mackerel. At Portland he meets Ken Lyneham who fishes for squid or quiddles.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

Ben serves up an exquisite pork chop with apple sauce, and a simple summer dish that is sure to impress at your next picnic, his fig carpaccio.

The simplicity of cooking and serving seafood in one pot is a hallmark of cuisines around the world. Chef Angie Hong shares the secrets of Vietnamese clay pot cooking, starting with a visit to a supplier in Cabramatta with live fish.

Never get bored again with Mary's stacked recipe line-up of sandwich possibilities, like classic muffuletta or turkey patty melts.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.

Jamie and Jimmy kick off the new year with their first ever all-vegan menu and joining them for their (mis)adventures in the cafe is the straight man of comedy, Romesh Ranganathan.

For the perfect skewers, Alimah was taught to imagine she was sewing a running stitch when threading the skewer through the meat. She shares an Island Dreams satay favourite.

Arriving in Berrima, Brigid takes the boys through the kitchen garden attached to her restaurant, The Loch; at Maple Ridge Farm, Derek and Mark help in milking the goats at the dairy; in Jervis bay, Joel and Adrian catch and cook up some abalone burgers for a beach fire and feed with the little ones; atop Cambewarra Mountain, Joel tells the story, in language, of the black cockatoo overlooking the picturesque NSW landscape.

Copenhagen and Skane are hot food destinations. Tareq visits Ostergro, Denmark's first 'rooftop farm', Eden in the new district of Hyllie, Malmo and Hackeberga Castle.

Justine knows that you'll be able to impress your guests when you make her Best Ever Creme Caramel. She cooks Broccoli and Mussel Spaghetti and Neha Sen visits to make a delicious Bollywood Burger.

Nigella is putting her very own stamp on some seriously fabulous and favourite recipes. First up, a luscious Italian dessert, tiramisu, made even more incredible with hazelnut liqueur. Then it's her home-style version of Jamaica's classic jerk chicken with coconutty rice and peas.

Jamie gets a visit from Daphne, a Welsh sheep farmer, and they talk about some of the misconceptions of spring lamb, the differences between lamb, hogget and mutton and how good conditions for the animals ultimately makes the meat taste so much better.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.

In the fifth of this new six-part crafty cooking series, Nadiya shares her favourite feelgood recipes, sweet and savoury, that are not only guaranteed to lift the spirits but will impress.

Surf and Turf is a great combo, but why not make that combo even better by combining it with taco night? Rachael shows us how to make the ultimate date night combo of crab nachos and steak tacos.

We are halfway through Store Cupboard week on Hugh's Three Good Things and it's the week that Hugh is most desperate to win - not surprising, as his mum is the judge!

Kate's in Vietnam, the world's largest exporter of black pepper, where a global surge in demand has transformed the lives of farmers across the country. Jimmy meets a man with one of the strangest jobs in the food industry, harvesting different strains of yeast from multiple locations across the globe. Matt's looking into how they get the flavours onto our crisps. Do producers use real cheese, onion, vinegar and salt - or are these actually artificial flavours cooked up in a lab?

Ben shows off his fusion skills with his breakfast dish Aussie Asian eggs. Then Kathy Tsaples from Sweet Greek serves up a nourishing bowl of vegetable soup with chickpeas.

Maeve explores how preserving fish creates whole new worlds of flavour - in smoked salmon, bottarga, and XO sauce. This program captures the sheer adventure of one of the world's great marine migrations, with dramatic scenes netting the abundance of fish on Queensland's Kirra Beach.

Mary makes her favourite bar bites at home like antojitos, beer battered cheese curds and crispy baked chicken wings.

Pati discovers Yucatan's league of their own. She joins the Amazonas, a softball team of Indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

Jamie and Jimmy are joined by the golden girl of the 2012 Olympics, Dame Jessica Ennis-Hill, as she puts on her pinny and cooks for the diners at the end of Southend Pier.

Amalul, Alimah's granddaughter, is a self-proclaimed bubble tea connoisseur. She shares her bright bubble tea brew and pays tribute to the vibrant and flavourful pandanus leaf.

Mark and Derek visit a chicken farm with a view, take in an afternoon of fishing together and learn about the methode traditionelle of sparkling wine-making. Mark takes Derek sightseeing.

The wild coast at Kullaberg in Skane has a lot of culture and gastronomy to offer: fantastic ceramics, vineyards and world-class ice cream. Tareq visits VikenTomater and cooks vegetarian ragu.

Justine shows us a trick or two with her Leg of Lamb Stuffed with Dates. We fly to New Caledonia for a Lobster BBQ with Gabi and Sweet Potato Salad. Rosie Mansfield drops in for a Peanut Butter Cacao Smoothie.

It's time for some seriously delicious eating, and in Nigella's kitchen, every mouthful is devilishly good. First up is her fabulous, fiery, red jumbo chilli sauce with tortilla chips, washed down with a cool and classic Americano cocktail. If it's ease you need, she's got the answer: it's greed-gratifying roast duck and potatoes with a simple salad.

Leeks are not only a beautiful plant - they're a versatile asset in the kitchen. Jamie makes delicious pappardelle with slow-roasted leeks and a clever concertina squid with grilled leeks.

Adam and his guests, powerhouse hospitality duo Martin Benn and Vicki Wild, answer the dinner SOS distress call.

Jason visits Old Town where he gets fully immersed in the local culture and cuisine, cooking up some delicious dishes including his take on the national dish of the UAE-Ouzi.

Jamie heads north to the mountains of Le Marche - a relatively unexplored region next door to Umbria - to stay with a family of hunters. He'll be living off the land and learning from the local Mammas how to perfect the most traditional meat sauce of all: ragu.

Sachie spends the day at the internationally famous Roebuck Farm, where she is put to work on the farm while learning about its sustainable practices. They finish the day cooking some of the farm's lamb in their immaculate farm kitchen.

In Essex, co-owner and chef of Toulouse, Stefan has engaged his sous chef Billy to help him kick off the week with some restaurant classics. However, the starter comes under fire from a rival couple.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Adam and his guests, powerhouse hospitality duo Martin Benn and Vicki Wild, answer the dinner SOS distress call.

Chefs love working with colour and contrast, but Maggie and Simon love a challenge so this week they're going blonde. White asparagus, light coloured meats, garlic, white chocolate, coconut and meringue all make the 'blonde food' menu, and with the use of simple sauces and balancing of flavours the cook and the chef prove that blonde doesn't mean bland. It's a program packed with blonde tips and worth watching just to see how the theme goes to Simon's head.

Rick starts his journey at Fraserburgh on the East coast of Scotland where he goes out on a huge trawler fishing for herring.

We are halfway through Store Cupboard week on Hugh's Three Good Things and it's the week that Hugh is most desperate to win - not surprising, as his mum is the judge!

Jason visits Old Town where he gets fully immersed in the local culture and cuisine, cooking up some delicious dishes including his take on the national dish of the UAE-Ouzi.

Jamie heads north to the mountains of Le Marche - a relatively unexplored region next door to Umbria - to stay with a family of hunters. He'll be living off the land and learning from the local Mammas how to perfect the most traditional meat sauce of all: ragu.

Sachie spends the day at the internationally famous Roebuck Farm, where she is put to work on the farm while learning about its sustainable practices. They finish the day cooking some of the farm's lamb in their immaculate farm kitchen.

In Essex, co-owner and chef of Toulouse, Stefan has engaged his sous chef Billy to help him kick off the week with some restaurant classics. However, the starter comes under fire from a rival couple.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Jamie and Jimmy are joined by the golden girl of the 2012 Olympics, Dame Jessica Ennis-Hill, as she puts on her pinny and cooks for the diners at the end of Southend Pier.

Amalul, Alimah's granddaughter, is a self-proclaimed bubble tea connoisseur. She shares her bright bubble tea brew and pays tribute to the vibrant and flavourful pandanus leaf.

Rick starts his journey at Fraserburgh on the East coast of Scotland where he goes out on a huge trawler fishing for herring.

Kate's in Vietnam, the world's largest exporter of black pepper, where a global surge in demand has transformed the lives of farmers across the country. Jimmy meets a man with one of the strangest jobs in the food industry, harvesting different strains of yeast from multiple locations across the globe. Matt's looking into how they get the flavours onto our crisps. Do producers use real cheese, onion, vinegar and salt - or are these actually artificial flavours cooked up in a lab?

Ben shows off his fusion skills with his breakfast dish Aussie Asian eggs. Then Kathy Tsaples from Sweet Greek serves up a nourishing bowl of vegetable soup with chickpeas.

Maeve explores how preserving fish creates whole new worlds of flavour - in smoked salmon, bottarga, and XO sauce. This program captures the sheer adventure of one of the world's great marine migrations, with dramatic scenes netting the abundance of fish on Queensland's Kirra Beach.

Mary makes her favourite bar bites at home like antojitos, beer battered cheese curds and crispy baked chicken wings.

Pati discovers Yucatan's league of their own. She joins the Amazonas, a softball team of Indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

Jamie and Jimmy are joined by the golden girl of the 2012 Olympics, Dame Jessica Ennis-Hill, as she puts on her pinny and cooks for the diners at the end of Southend Pier.

Amalul, Alimah's granddaughter, is a self-proclaimed bubble tea connoisseur. She shares her bright bubble tea brew and pays tribute to the vibrant and flavourful pandanus leaf.

Mark and Derek visit a chicken farm with a view, take in an afternoon of fishing together and learn about the methode traditionelle of sparkling wine-making. Mark takes Derek sightseeing.

The wild coast at Kullaberg in Skane has a lot of culture and gastronomy to offer: fantastic ceramics, vineyards and world-class ice cream. Tareq visits VikenTomater and cooks vegetarian ragu.

Justine shows us a trick or two with her Leg of Lamb Stuffed with Dates. We fly to New Caledonia for a Lobster BBQ with Gabi and Sweet Potato Salad. Rosie Mansfield drops in for a Peanut Butter Cacao Smoothie.

It's time for some seriously delicious eating, and in Nigella's kitchen, every mouthful is devilishly good. First up is her fabulous, fiery, red jumbo chilli sauce with tortilla chips, washed down with a cool and classic Americano cocktail. If it's ease you need, she's got the answer: it's greed-gratifying roast duck and potatoes with a simple salad.

Leeks are not only a beautiful plant - they're a versatile asset in the kitchen. Jamie makes delicious pappardelle with slow-roasted leeks and a clever concertina squid with grilled leeks.

Adam and his guests, powerhouse hospitality duo Martin Benn and Vicki Wild, answer the dinner SOS distress call.

Jason visits Old Town where he gets fully immersed in the local culture and cuisine, cooking up some delicious dishes including his take on the national dish of the UAE-Ouzi.

Hugh's Three Good Things goes rummaging around in the store cupboard and for this episode pulls out rice.

Jimmy is in Seville, looking for the mysterious ingredient that gives marmalade its bitter tang. Kate is investigating sustainable fish. She learns that even farmed smoked salmon aren't considered fully sustainable - so what fish can we be eating with a clear conscience? Matt meets a man who is trying to turn Britain onto goat meat.

Ben and Chef Leslie Chan make vegetable spring rolls, honey baked soy chicken wings, and a chocolate mousse with berries.

Maeva explores seafood and meat combinations from around the world. Pairing the proteins of ocean and earth leads to an intriguing episode with some diverse and inspired flavour combinations. Vietnamese chef Dai Duong (Uncle, Uncle Collins) shows how prawns are pounded into a paste with pork lard and shaped onto sugarcane skewers to make the classic Chao Tom, which are grilled to golden perfection.

Mary is living the grill life veg-first with enticing vegetarian recipes like her pulled mushroom sandwich or grilled halloumi salad.

Pati explores Juarez's Prohibition-era legacy and two icons - the margarita and burritos.

Jamie and Jimmy welcome a national treasure to the cafe, as Stephen Fry joins them for a cooking lesson that takes him down memory lane. He's inspired by his memories of his childhood nanny who made the most incredible apple pies and taught him how to make a rose out of pastry for the top.

This pudding is a family favourite and represents how resourceful the people of the Cocos Islands are. Alimah Bilda shares a recipe passed down from her mother.

Mark and Derek visit a mushroom farm, help out at a community garden, and get their hands sticky in confectionary making. At Mount Keira Lookout, Mark tells Derek the story of the mountain.

Tareq visits sunny Karlstad! Here, food is prepared by Vanern's shores and in Varmland's deep forests. Butter-fried Zander, crepes and cooking over an open fire are on the menu.

Let your taste buds travel the world with Justine's Chinese Duck and Potato Stir-fry and her Maldivian Chicken Curry. The chocolate guru Trish McKenzie is back to make a Chocolate Sponge Sandwich.

It is Christmas, and Nigella is having a fabulous easy drinks party. On the menu there are meltingly tender turkey meatballs in tomato sauce and a must-have party recipe, wholegrain mustard and ginger cocktail sausages served in a scooped-out loaf. For something a little different, there is gorgeous grilled halloumi in radicchio leaves with a zingy beetroot and lime sauce. Then, as festive a dessert as you could imagine: squares of black beer gingerbread with snow-white icing sugar. For a final flourish, a simple, seasonal cocktail, Filthy Fizz.

It may be November but the garden is still offering up some beautiful winter veg. Jamie explores what the garden has proffered and takes his finds to the kitchen to make a seasonal winter veg coleslaw. More of the fabulous veg gets used for the best bubble & squeak.

Shout out to Mother Nature as Restaurant Botanic's Justin James and Vola Foods's Ashely Vola join Adam to make fantastic food with nature's finest ingredients.

Nadiya makes a surprise discovery about her DNA which sees her travel solo for the first time. From the temples of Angkor Wat in North Cambodia to a Muslim island in the south of Thailand.

In this episode, we travel to one of the Lake's highest peaks, Blencathra, to meet independent coffee roasters Gareth and Angharad of Carvetii Coffee. With the service station selling over two thousand cups a day, amounting to over sixteen thousand cups a week, it's one of their most important contracts to get right. The pair offer a training day to the service station baristas on how the beans should be brewed and served, and they reveal how some of the purest water in the UK, from the lake district's own reservoirs, can cause an issue for their roast.

In Sheffield, Sicilian restaurant Bella Donna kick off the competition with head chef Monica and front of house manager Katrina cooking up some serious seafood and breaded beef.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Shout out to Mother Nature as Restaurant Botanic's Justin James and Vola Foods's Ashely Vola join Adam to make fantastic food with nature's finest ingredients.

When offal is mentioned, most of us think of the internal organs of animals, but the word also refers to anything that is considered worthless or thrown away. This episode, Maggie and Simon demonstrate that some ingredients which are considered 'junk food' can be tasty if they're prepared with love and attention.

Rick travels along England's south coast and cooks up a variety of dishes along the way - such as monk fish with potatoes, pilchards on a bruchetta, ormers and salad.

Hugh's Three Good Things goes rummaging around in the store cupboard and for this episode pulls out rice.

Nadiya makes a surprise discovery about her DNA which sees her travel solo for the first time. From the temples of Angkor Wat in North Cambodia to a Muslim island in the south of Thailand.

In this episode, we travel to one of the Lake's highest peaks, Blencathra, to meet independent coffee roasters Gareth and Angharad of Carvetii Coffee. With the service station selling over two thousand cups a day, amounting to over sixteen thousand cups a week, it's one of their most important contracts to get right. The pair offer a training day to the service station baristas on how the beans should be brewed and served, and they reveal how some of the purest water in the UK, from the lake district's own reservoirs, can cause an issue for their roast.

In Sheffield, Sicilian restaurant Bella Donna kick off the competition with head chef Monica and front of house manager Katrina cooking up some serious seafood and breaded beef.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Jamie and Jimmy welcome a national treasure to the cafe, as Stephen Fry joins them for a cooking lesson that takes him down memory lane. He's inspired by his memories of his childhood nanny who made the most incredible apple pies and taught him how to make a rose out of pastry for the top.

This pudding is a family favourite and represents how resourceful the people of the Cocos Islands are. Alimah Bilda shares a recipe passed down from her mother.

Rick travels along England's south coast and cooks up a variety of dishes along the way - such as monk fish with potatoes, pilchards on a bruchetta, ormers and salad.

Jimmy is in Seville, looking for the mysterious ingredient that gives marmalade its bitter tang. Kate is investigating sustainable fish. She learns that even farmed smoked salmon aren't considered fully sustainable - so what fish can we be eating with a clear conscience? Matt meets a man who is trying to turn Britain onto goat meat.

Ben and Chef Leslie Chan make vegetable spring rolls, honey baked soy chicken wings, and a chocolate mousse with berries.

Maeva explores seafood and meat combinations from around the world. Pairing the proteins of ocean and earth leads to an intriguing episode with some diverse and inspired flavour combinations. Vietnamese chef Dai Duong (Uncle, Uncle Collins) shows how prawns are pounded into a paste with pork lard and shaped onto sugarcane skewers to make the classic Chao Tom, which are grilled to golden perfection.

Mary is living the grill life veg-first with enticing vegetarian recipes like her pulled mushroom sandwich or grilled halloumi salad.

Pati explores Juarez's Prohibition-era legacy and two icons - the margarita and burritos.

Jamie and Jimmy welcome a national treasure to the cafe, as Stephen Fry joins them for a cooking lesson that takes him down memory lane. He's inspired by his memories of his childhood nanny who made the most incredible apple pies and taught him how to make a rose out of pastry for the top.

This pudding is a family favourite and represents how resourceful the people of the Cocos Islands are. Alimah Bilda shares a recipe passed down from her mother.

Mark and Derek visit a mushroom farm, help out at a community garden, and get their hands sticky in confectionary making. At Mount Keira Lookout, Mark tells Derek the story of the mountain.

Tareq visits sunny Karlstad! Here, food is prepared by Vanern's shores and in Varmland's deep forests. Butter-fried Zander, crepes and cooking over an open fire are on the menu.

Let your taste buds travel the world with Justine's Chinese Duck and Potato Stir-fry and her Maldivian Chicken Curry. The chocolate guru Trish McKenzie is back to make a Chocolate Sponge Sandwich.

It is Christmas, and Nigella is having a fabulous easy drinks party. On the menu there are meltingly tender turkey meatballs in tomato sauce and a must-have party recipe, wholegrain mustard and ginger cocktail sausages served in a scooped-out loaf. For something a little different, there is gorgeous grilled halloumi in radicchio leaves with a zingy beetroot and lime sauce. Then, as festive a dessert as you could imagine: squares of black beer gingerbread with snow-white icing sugar. For a final flourish, a simple, seasonal cocktail, Filthy Fizz.

It may be November but the garden is still offering up some beautiful winter veg. Jamie explores what the garden has proffered and takes his finds to the kitchen to make a seasonal winter veg coleslaw. More of the fabulous veg gets used for the best bubble & squeak.

Shout out to Mother Nature as Restaurant Botanic's Justin James and Vola Foods's Ashely Vola join Adam to make fantastic food with nature's finest ingredients.

Nadiya makes a surprise discovery about her DNA which sees her travel solo for the first time. From the temples of Angkor Wat in North Cambodia to a Muslim island in the south of Thailand.

Jamie and Jimmy welcome a national treasure to the cafe, as Stephen Fry joins them for a cooking lesson that takes him down memory lane. He's inspired by his memories of his childhood nanny who made the most incredible apple pies and taught him how to make a rose out of pastry for the top.

Mary is living the grill life veg-first with enticing vegetarian recipes like her pulled mushroom sandwich or grilled halloumi salad.

Pati explores Juarez's Prohibition-era legacy and two icons - the margarita and burritos.

Latvia is a small country yet Riga Centraltirgus is the biggest city food market in Europe. It's located by the Old Town of the city, famous for its Art-Nouveau architecture.

In the deep south of France the so-called pink city of Toulouse hosts a coffer full of worldwide famous food treasures - the Victor Hugo Market. The black truffles of Quercy, the Rocamadour cheese, the foie gras and the white beans of the most traditional Cassoulet allows us to discover the French Pyrenees.

Bring fresh flavours to your weeknights with today's episode of Loving Gluten Free! Helen starts with a gluten-free twist on a beloved Aussie pub classic, followed by creamy ricotta cannelloni.

Ina Garten indulges in incredible recipes starring some of her favourite cheeses, featuring a panko-crusted rack of lamb for a fast and fancy dinner.

We all love watching celebrity chefs dish up mouthwatering meals but are they as impressive in reality as they seem? In this episode, everyday home cooks put four family favourite recipes to the test. Will Silvia Colloca's bigne be a ball of success? And will Shane Delia's knafeh hit or miss?

Chef Matt Moran and actor Danielle Cormack celebrate the unlikely influence of iconic TV Chefs from New Zealand, Hudson and Halls, recreating flamboyant dishes that shaped her childhood and career.

Chef Giorgio Locatelli takes Fred to Rome in search of the city's most exciting eats. Sublime pasta, fluffy gnocchi and the world's best pizza - all delicious but affordable.

Judi's exploring Corfu - the island of spices - where she visits a dairy shop that was a firm favourite of Jackie Onassis and learns a bit of Greek dancing.

Rick Stein heads from Oaxaca to the Yucatan Peninsula, a place once frequented by real Caribbean pirates, including Sir Francis Drake. They feast on habaneros, and give slow food a new meaning.

Tony returns to the Philippines by way of Manila, its crowded capital city. Home to around 14 million inhabitants, Manila is hot, tropical, smoggy, fascinating, and especially chaotic in the lead-up to Christmas. Filipinos take the holiday seriously, and the 100 days before Christmas are like one long party.

The island of Capri is known for its natural beauty, gorgeous hotels and luxury shopping. David visits his friends at the hotel San Felice and gets the true Capri treatment: a boat tour around the island, all the while finding local culinary hotspots along the way.

Andrew digs into Raleigh, Durham and Chapel Hill - three tasty cities that make up North Carolina's Triangle and are home to blossoming food scenes.

Andrew heads to Providence, one of the oldest cities in America and home to a unique food scene. He savours authentic Portuguese-style seafood, and discovers a refreshing take on New England pub food.

Bring fresh flavours to your weeknights with today's episode of Loving Gluten Free! Helen starts with a gluten-free twist on a beloved Aussie pub classic, followed by creamy ricotta cannelloni.

Chef Giorgio Locatelli takes Fred to Rome in search of the city's most exciting eats. Sublime pasta, fluffy gnocchi and the world's best pizza - all delicious but affordable.

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

Judi's exploring Corfu - the island of spices - where she visits a dairy shop that was a firm favourite of Jackie Onassis and learns a bit of Greek dancing.

Rick Stein heads from Oaxaca to the Yucatan Peninsula, a place once frequented by real Caribbean pirates, including Sir Francis Drake. They feast on habaneros, and give slow food a new meaning.

Tony returns to the Philippines by way of Manila, its crowded capital city. Home to around 14 million inhabitants, Manila is hot, tropical, smoggy, fascinating, and especially chaotic in the lead-up to Christmas. Filipinos take the holiday seriously, and the 100 days before Christmas are like one long party.

Ina Garten indulges in incredible recipes starring some of her favourite cheeses, featuring a panko-crusted rack of lamb for a fast and fancy dinner.

Andrew heads to Providence, one of the oldest cities in America and home to a unique food scene. He savours authentic Portuguese-style seafood, and discovers a refreshing take on New England pub food.

Latvia is a small country yet Riga Centraltirgus is the biggest city food market in Europe. It's located by the Old Town of the city, famous for its Art-Nouveau architecture.

In the deep south of France the so-called pink city of Toulouse hosts a coffer full of worldwide famous food treasures - the Victor Hugo Market. The black truffles of Quercy, the Rocamadour cheese, the foie gras and the white beans of the most traditional Cassoulet allows us to discover the French Pyrenees.

Bring fresh flavours to your weeknights with today's episode of Loving Gluten Free! Helen starts with a gluten-free twist on a beloved Aussie pub classic, followed by creamy ricotta cannelloni.

Ina Garten indulges in incredible recipes starring some of her favourite cheeses, featuring a panko-crusted rack of lamb for a fast and fancy dinner.

We all love watching celebrity chefs dish up mouthwatering meals but are they as impressive in reality as they seem? In this episode, everyday home cooks put four family favourite recipes to the test. Will Silvia Colloca's bigne be a ball of success? And will Shane Delia's knafeh hit or miss?

Chef Matt Moran and actor Danielle Cormack celebrate the unlikely influence of iconic TV Chefs from New Zealand, Hudson and Halls, recreating flamboyant dishes that shaped her childhood and career.

Chef Giorgio Locatelli takes Fred to Rome in search of the city's most exciting eats. Sublime pasta, fluffy gnocchi and the world's best pizza - all delicious but affordable.

Judi's exploring Corfu - the island of spices - where she visits a dairy shop that was a firm favourite of Jackie Onassis and learns a bit of Greek dancing.

Rick Stein heads from Oaxaca to the Yucatan Peninsula, a place once frequented by real Caribbean pirates, including Sir Francis Drake. They feast on habaneros, and give slow food a new meaning.

The island of Capri is known for its natural beauty, gorgeous hotels and luxury shopping. David visits his friends at the hotel San Felice and gets the true Capri treatment: a boat tour around the island, all the while finding local culinary hotspots along the way.

Andrew digs into Raleigh, Durham and Chapel Hill - three tasty cities that make up North Carolina's Triangle and are home to blossoming food scenes.

Andrew heads to Providence, one of the oldest cities in America and home to a unique food scene. He savours authentic Portuguese-style seafood, and discovers a refreshing take on New England pub food.

Grab your bibs, because Adam and his guests, chef and food writer Matthew Evans and journalist Marc Fennell, are making pork ribs!

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.

Adam and his guests, powerhouse hospitality duo Martin Benn and Vicki Wild, answer the dinner SOS distress call.

Shout out to Mother Nature as Restaurant Botanic's Justin James and Vola Foods's Ashely Vola join Adam to make fantastic food with nature's finest ingredients.

Prepare for a gluten-free feast with Helen's delightful creations! This episode features her hearty beef stifado and light, fluffy plastos.

Giada De Laurentiis and her daughter, Jade, love nothing more than a day at home making pizza and pasta. People think making pizza dough from scratch is intimidating and laborious when, in fact, it's easy and a total blast.

The home of industrial cheese production, is now making world class artisan cheese. The last twenty years have seen a revolution in the American artisan cheese business. One author described it as a war, the battle field being science versus the FDA, the use of raw milk, and even argument over the type of shelves that the cheese is matured on.

Inspired by a visit to a distillery, James uses Cognac for his first al fresco cook. He then meets a miller who still uses traditional methods to make award-winning brioche loaves.

Chef Paula McIntyre embarks upon a food adventure in America. Buttermilk, kale and moonshine are just some of the Scots-Irish items which are still used by home cooks and chefs in the States today.

Nathan Outlaw's skill and palette has led to two Michelin stars. He shares the recipes for Toad in the Hole and sherry trifle, fish and chips, and lobster risotto that's been on his menu.

Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stallholders, Rick prepares a Yorkshire curd tart, a local variety of cheesecake.

Rick visits John Firth, who rears freshwater crayfish in Galloway, and cooks crayfish with pasta. He then travels to the picturesque town of Ludlow in Shropshire, which is as rich in gastronomic delights as it is in history.

Tony travels to Cologne to talk about beer, music, art, and the issue currently on every German's mind: immigration.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Naples is a city thriving with culture - and not just food culture. Music is all around the city, so it's no surprise that David meets one of Italy's top folk singers, Pietra Montecorvino.

Andrew highlights classic steak and martinis, Thai steamed whole fish, Armenian flatbread topped with minced beef, and Persian ice cream in Hollywood, California.

Andrew heads to St Louis to get his fill of comfort food. He savours barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare, and slurps noodles at one of the hottest new spots for East Asian fare.

Giada De Laurentiis and her daughter, Jade, love nothing more than a day at home making pizza and pasta. People think making pizza dough from scratch is intimidating and laborious when, in fact, it's easy and a total blast.

The home of industrial cheese production, is now making world class artisan cheese. The last twenty years have seen a revolution in the American artisan cheese business. One author described it as a war, the battle field being science versus the FDA, the use of raw milk, and even argument over the type of shelves that the cheese is matured on.

Inspired by a visit to a distillery, James uses Cognac for his first al fresco cook. He then meets a miller who still uses traditional methods to make award-winning brioche loaves.

There are a few tips for making restaurant-quality dumplings at home, from working the meat to create a springy texture, to cooking them just right. Victor shares his secrets to create delicious, foolproof dumplings.

Chef Paula McIntyre embarks upon a food adventure in America. Buttermilk, kale and moonshine are just some of the Scots-Irish items which are still used by home cooks and chefs in the States today.

Nathan Outlaw's skill and palette has led to two Michelin stars. He shares the recipes for Toad in the Hole and sherry trifle, fish and chips, and lobster risotto that's been on his menu.

Tony travels to Cologne to talk about beer, music, art, and the issue currently on every German's mind: immigration.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Andrew heads to St Louis to get his fill of comfort food. He savours barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare, and slurps noodles at one of the hottest new spots for East Asian fare.

Grab your bibs, because Adam and his guests, chef and food writer Matthew Evans and journalist Marc Fennell, are making pork ribs!

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.

Adam and his guests, powerhouse hospitality duo Martin Benn and Vicki Wild, answer the dinner SOS distress call.

Shout out to Mother Nature as Restaurant Botanic's Justin James and Vola Foods's Ashely Vola join Adam to make fantastic food with nature's finest ingredients.

Prepare for a gluten-free feast with Helen's delightful creations! This episode features her hearty beef stifado and light, fluffy plastos.

Giada De Laurentiis and her daughter, Jade, love nothing more than a day at home making pizza and pasta. People think making pizza dough from scratch is intimidating and laborious when, in fact, it's easy and a total blast.

The home of industrial cheese production, is now making world class artisan cheese. The last twenty years have seen a revolution in the American artisan cheese business. One author described it as a war, the battle field being science versus the FDA, the use of raw milk, and even argument over the type of shelves that the cheese is matured on.

Inspired by a visit to a distillery, James uses Cognac for his first al fresco cook. He then meets a miller who still uses traditional methods to make award-winning brioche loaves.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Chef Paula McIntyre embarks upon a food adventure in America. Buttermilk, kale and moonshine are just some of the Scots-Irish items which are still used by home cooks and chefs in the States today.

Nathan Outlaw's skill and palette has led to two Michelin stars. He shares the recipes for Toad in the Hole and sherry trifle, fish and chips, and lobster risotto that's been on his menu.

Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stallholders, Rick prepares a Yorkshire curd tart, a local variety of cheesecake.

Rick visits John Firth, who rears freshwater crayfish in Galloway, and cooks crayfish with pasta. He then travels to the picturesque town of Ludlow in Shropshire, which is as rich in gastronomic delights as it is in history.

It's the final day of our cook-a-thon on Hugh's Three Good Things - can Hugh be crowned 'store cupboard king'?

Jimmy goes to Israel to help protect the bell pepper crop from the Mediterranean Fruit Fly. Kate is investigating Manuka.

Kathy Tsaples returns to the kitchen with another fabulous Greek recipe, but can this incredibly moist Greek semolina cake survive an encounter with John Pino?

This program celebrates freshwater fish with recipes for the legendary Murray cod plus eels, mountain trout, and yabbies. Tasmanian-based chef Masaaki Koyama heads out in the misty mornings on the Huon River to haul up nets set the night before, later grilling his catch and brushing with a delicious soy glaze. He says he always feels incredibly healthy after eating eel.

Make your next movie night a feature presentation with Mary's array of snacks, from sweet and salty to savoury snacks and of course, popcorn.

Pati learns running is a way of life for the Raramuri and tries foods that fuel them.

Jamie and Jimmy are joined by Oscar-winning actress Jessica Chastain, as she dons her pinny and cooks for the diners at Southend Pier. In honour of their Hollywood leading lady, the boys pull out all the stops and create an all-vegan menu that is set to impress. They track down the chef who created one of the best vegan meals that Jessica has ever had: a cauliflower tempura summer roll while filming in Texas with Brad Pitt.

JC serves up his Filipino national dish, sharing a touching tale of his grandmother's culinary influence. Hear how he uses the dish structure to help him talk about the food.

Mark and Derek host a dinner party at Silos Estate to thank everyone. They visit a cattle farm, and collect native berries and bimbalas with Noel Butler.

Tareq Taylor looks back on his food adventures and delicacies from Nordic countries.

Justine reveals secrets from her new cookbook as she makes a warm chicken trapanese salad and cauliflower boscaiola. Kathy Tsaples comes in to treat us with her recipe for a sticky sweet baklava.

Nigella introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic, and almonds. There's a mid-week family feast of tagliata, a juicy steak cut into thin slices, served with crisp, fluffy Tuscan fries.

Most people think nothing of eating a chicken but what about a rabbit?

It's a flurry of curry as Adam gives his guests, comedian Dave Hughes and chef Peter Kuruvita, the curry up!

Adam and Poh travel to Ballarat in regional Victoria hoping to find those three supporting pillars of Aussie culture and cuisine: a pub, a bakery, and a Chinese restaurant. Within this trifecta of taste lies the secret sauce that gives Australia not just great food, but also a unique culture and approach to life.

Whether pulled from the freezer, scoffed down at the footie, or as a quickie at a late-night convenience store, some might say that meat pies are Australia's national dish. So, Adam and Poh are heading to Tasmania on a quest to put together a not-so humble version of a classic Aussie pie.

This week Jamie heads off the beaten track to the breath-taking but little known Basilicata in search of some seriously old school Italian recipes.

Today's Come Dine With Me: The Professionals travels to Edinburgh and kicking off the competition is owner James and self-proclaimed best chef in Edinburgh, Ed. They're confident their fresh, foraged produce and flower garnishes will bag them the grand.

Learn to cook a signature dish at Island Dreams Cafe and an all-round family favourite. Alimah Bilda shares a version with a punchier, thicker sauce that coats the chicken and rice.

It's a flurry of curry as Adam gives his guests, comedian Dave Hughes and chef Peter Kuruvita, the curry up!

It's the middle of spring and the sunshine and longer days are a great excuse for people to get together and enjoy good company and good food. In this program, Maggie and Simon whip up dishes that'll not only impress the crowd but are easy to transport to any get-together. Maggie's 'moveable feast' is a creamy asparagus and leek tart, a whole meal encased in a sour cream pastry and ready to go. Simon shows us how to make a beautifully textured goat cheese lasagne that can be transported using a gourmet 'must-have', the cardboard box.

Rick visits Morecambe and meets Ray who goes shrimping and makes potted shrimps. In Solway Firth, he discovers the wonder of fresh salmon, oysters, and scallops.

It's the final day of our cook-a-thon on Hugh's Three Good Things - can Hugh be crowned 'store cupboard king'?

Adam and Poh travel to Ballarat in regional Victoria hoping to find those three supporting pillars of Aussie culture and cuisine: a pub, a bakery, and a Chinese restaurant. Within this trifecta of taste lies the secret sauce that gives Australia not just great food, but also a unique culture and approach to life.

Whether pulled from the freezer, scoffed down at the footie, or as a quickie at a late-night convenience store, some might say that meat pies are Australia's national dish. So, Adam and Poh are heading to Tasmania on a quest to put together a not-so humble version of a classic Aussie pie.

This week Jamie heads off the beaten track to the breath-taking but little known Basilicata in search of some seriously old school Italian recipes.

Today's Come Dine With Me: The Professionals travels to Edinburgh and kicking off the competition is owner James and self-proclaimed best chef in Edinburgh, Ed. They're confident their fresh, foraged produce and flower garnishes will bag them the grand.

Learn to cook a signature dish at Island Dreams Cafe and an all-round family favourite. Alimah Bilda shares a version with a punchier, thicker sauce that coats the chicken and rice.

It's a flurry of curry as Adam gives his guests, comedian Dave Hughes and chef Peter Kuruvita, the curry up!

It's the middle of spring and the sunshine and longer days are a great excuse for people to get together and enjoy good company and good food. In this program, Maggie and Simon whip up dishes that'll not only impress the crowd but are easy to transport to any get-together. Maggie's 'moveable feast' is a creamy asparagus and leek tart, a whole meal encased in a sour cream pastry and ready to go. Simon shows us how to make a beautifully textured goat cheese lasagne that can be transported using a gourmet 'must-have', the cardboard box.

Rick visits Morecambe and meets Ray who goes shrimping and makes potted shrimps. In Solway Firth, he discovers the wonder of fresh salmon, oysters, and scallops.

Jimmy goes to Israel to help protect the bell pepper crop from the Mediterranean Fruit Fly. Kate is investigating Manuka.

Kathy Tsaples returns to the kitchen with another fabulous Greek recipe, but can this incredibly moist Greek semolina cake survive an encounter with John Pino?

This program celebrates freshwater fish with recipes for the legendary Murray cod plus eels, mountain trout, and yabbies. Tasmanian-based chef Masaaki Koyama heads out in the misty mornings on the Huon River to haul up nets set the night before, later grilling his catch and brushing with a delicious soy glaze. He says he always feels incredibly healthy after eating eel.

Make your next movie night a feature presentation with Mary's array of snacks, from sweet and salty to savoury snacks and of course, popcorn.

Pati learns running is a way of life for the Raramuri and tries foods that fuel them.

Jamie and Jimmy are joined by Oscar-winning actress Jessica Chastain, as she dons her pinny and cooks for the diners at Southend Pier. In honour of their Hollywood leading lady, the boys pull out all the stops and create an all-vegan menu that is set to impress. They track down the chef who created one of the best vegan meals that Jessica has ever had: a cauliflower tempura summer roll while filming in Texas with Brad Pitt.

JC serves up his Filipino national dish, sharing a touching tale of his grandmother's culinary influence. Hear how he uses the dish structure to help him talk about the food.

Mark and Derek host a dinner party at Silos Estate to thank everyone. They visit a cattle farm, and collect native berries and bimbalas with Noel Butler.

Tareq Taylor looks back on his food adventures and delicacies from Nordic countries.

Justine reveals secrets from her new cookbook as she makes a warm chicken trapanese salad and cauliflower boscaiola. Kathy Tsaples comes in to treat us with her recipe for a sticky sweet baklava.