Rendang was once voted the most delicious food in the world. Chef Archie Prameswara's fascination with the popular dish, takes him into a culinary universe spanning Indonesia, Malaysia and Singapore.

We learn more about the background and current lives of each of the graduates. Thasanee visits the Essex pub and meets the locals. Here, she comes to the realisation that her dream Thai restaurant might fail if there is not enough support from the residents. Meanwhile, Aaron has his own emotional journey as he is unable to find the passion for a restaurant run from a pub.

James' first stop on his French adventure takes him back to the place that inspired his passion for food, St Emilion. He visits the legendary Chateau Cheval Blanc to cook up his first dish and sample a glass or two.

This vibrant series explores the rich and diverse Ramadan and Eid traditions of Australia's Muslim communities. From the kitchens of Bangladeshi families to the celebrations of Malaysian communities, this series brings together chefs and food personalities to share cherished memories, cultural traditions, and dishes that define this sacred time.

Continuing to listen to his heart, Warren deepens his love of wine by venturing to the lesser known town of Hermanus, where he'll visit Newton Johnson, the wine farm with a view.

Levi Roots is an icon of Caribbean cuisine, inspiring a generation to fall in love with his childhood foods. He makes ackee and salt fish, goat curry, chicken with rice and peas, and apple crumble.

A forage in the Norfolk woodlands provides a breakfast of wild mushrooms, accompanied on toast by some delicious devilled kidneys. Still in Norfolk, Rick visits the village of Thuxton and meets James Graham, whose grandfather ensured the survival of the Norfolk Black turkey.

In Wakefield, Rick makes a sublime rhubarb crumble and meets Janet Oldroyd, whose family have been farming rhubarb for four generations. In Bradford, he visits the home of the late novelist JB Priestley, before discovering a perfect recipe for lamb karahi at the Karachi restaurant, one of the sole surviving working men's cafes from the days of the productive woollen textile mill industry.

The San Francisco Bay Area has long been associated with a variety of hippie cliches: free love, peace, flowers of power, and tofu. But one does not have to dig too deep beneath this crunchy exterior to find the real flesh and bones of the place: resistance, struggle, the good fight. Tony explores the Bay Area, old and new. But he will also embark on a wholly personal journey - to train with legendary Brazilian jiu-jitsu instructor, Kurt Osiander.

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

Did you know it was possible to cook with the steam from a volcano? David returns to his roots and visits Pozzuoli, a small town just outside Naples, where his father was born.

Andrew explores the legendary cuisine of Lyon, France. The flavours of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title 'World Capital of Gastronomy'.

Andrew discovers the true soul of Oakland, CA, as he visits a cosy breakfast joint, samples some of the city's freshest fare at Swan's Market, and makes his way to the Fruitvale neighbourhood for a taste of Cambodia.

Continuing to listen to his heart, Warren deepens his love of wine by venturing to the lesser known town of Hermanus, where he'll visit Newton Johnson, the wine farm with a view.

Rendang was once voted the most delicious food in the world. Chef Archie Prameswara's fascination with the popular dish, takes him into a culinary universe spanning Indonesia, Malaysia and Singapore.

We learn more about the background and current lives of each of the graduates. Thasanee visits the Essex pub and meets the locals. Here, she comes to the realisation that her dream Thai restaurant might fail if there is not enough support from the residents. Meanwhile, Aaron has his own emotional journey as he is unable to find the passion for a restaurant run from a pub.

A forage in the Norfolk woodlands provides a breakfast of wild mushrooms, accompanied on toast by some delicious devilled kidneys. Still in Norfolk, Rick visits the village of Thuxton and meets James Graham, whose grandfather ensured the survival of the Norfolk Black turkey.

In Wakefield, Rick makes a sublime rhubarb crumble and meets Janet Oldroyd, whose family have been farming rhubarb for four generations. In Bradford, he visits the home of the late novelist JB Priestley, before discovering a perfect recipe for lamb karahi at the Karachi restaurant, one of the sole surviving working men's cafes from the days of the productive woollen textile mill industry.

The San Francisco Bay Area has long been associated with a variety of hippie cliches: free love, peace, flowers of power, and tofu. But one does not have to dig too deep beneath this crunchy exterior to find the real flesh and bones of the place: resistance, struggle, the good fight. Tony explores the Bay Area, old and new. But he will also embark on a wholly personal journey - to train with legendary Brazilian jiu-jitsu instructor, Kurt Osiander.

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

Andrew discovers the true soul of Oakland, CA, as he visits a cosy breakfast joint, samples some of the city's freshest fare at Swan's Market, and makes his way to the Fruitvale neighbourhood for a taste of Cambodia.

Two of the nation's biggest veg-heads, comedy megastar Kitty Flanagan and plant-based maestro Katie White, are here to show Adam how they live on the veg.

Adam poses a crucial question to his guests, comedian Jay Wymarra and presenter Samantha Martin: chicken or fish? Spoiler alert: their answers are delicious.

Adam and his guests, cookbook author Amina Elshafei and Olympic boxer Tina Rahimi, are celebrating Eid with a feast of grand proportions.

It's like staring directly at the sun - and then eating it - as host and cook Justine Schofield and chef Paul Farag join Adam to make culinary gold with the sun-shiniest of ingredients: mangoes.

Celebrate the end of Ramadan with a night at the Eid al-Fitr Feast. Adam is joined by Malay food sensation Engku Putri Irna Mysara and the whizz behind Racha's Syrian Kitchen, Racha Abou Alchamat.

Rendang was once voted the most delicious food in the world. Chef Archie Prameswara's fascination with the popular dish, takes him into a culinary universe spanning Indonesia, Malaysia and Singapore.

We learn more about the background and current lives of each of the graduates. Thasanee visits the Essex pub and meets the locals. Here, she comes to the realisation that her dream Thai restaurant might fail if there is not enough support from the residents. Meanwhile, Aaron has his own emotional journey as he is unable to find the passion for a restaurant run from a pub.

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

James' first stop on his French adventure takes him back to the place that inspired his passion for food, St Emilion. He visits the legendary Chateau Cheval Blanc to cook up his first dish and sample a glass or two.

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

Continuing to listen to his heart, Warren deepens his love of wine by venturing to the lesser known town of Hermanus, where he'll visit Newton Johnson, the wine farm with a view.

Levi Roots is an icon of Caribbean cuisine, inspiring a generation to fall in love with his childhood foods. He makes ackee and salt fish, goat curry, chicken with rice and peas, and apple crumble.

A forage in the Norfolk woodlands provides a breakfast of wild mushrooms, accompanied on toast by some delicious devilled kidneys. Still in Norfolk, Rick visits the village of Thuxton and meets James Graham, whose grandfather ensured the survival of the Norfolk Black turkey.

In Wakefield, Rick makes a sublime rhubarb crumble and meets Janet Oldroyd, whose family have been farming rhubarb for four generations. In Bradford, he visits the home of the late novelist JB Priestley, before discovering a perfect recipe for lamb karahi at the Karachi restaurant, one of the sole surviving working men's cafes from the days of the productive woollen textile mill industry.

It's the final day of meat week and some might argue we've saved the best till last: beef! Guest chef Lisa Allen of Northcote Manor is showing her Michelin starred skills by not even cooking her beef!

Jimmy investigates the catastrophic effects of not getting enough Vitamin D, while Matt heads to Switzerland to ask why there are holes in Swiss cheese?

Ben is joined by Kathy Tsaples, who shares her story while plating up a scrumptious flourless raspberry cake. Ben then creates tamarind lamb chops and an exquisite smoked rainbow trout dip.

Maeve O'Meara explores the delicious world of tropical fruits and vegetables with recipes from Asia, the Pacific and South America. She explores Australia's enduring love for Asian flavours with a visit to the master of Thai cuisine, David Thompson, who shares his recipe for the most delicious, all-vegetarian pad see ew. Then, Colombian-born chef Oscar Espinosa showcases the power of the plantain, transforming some into crunchy chips served with a guacamole.

Mary's tender braising recipes feel like kitchen magic, like braised blade steak and butter beans or braised cabbage with crispy topping.

Pati prepares a couple of recipes inspired by her travels to the coast of the Sea of Cortez, in Sonora, Mexico: shrimp tacos bravos and a seafood tostadas piled high and layered with salsa negra, apple chiltipin salsa and salsa bandera with jicama and pineapple.

Lorna and good friend Pearl Modiadie indulge in a tour of Joburg's fine dining scene, with world class cocktails. Lorna creates her own fine dining experience using some very unusual ingredients.

Tom Anlezark and Georgia Maher explore the country's deep relationship with food and how it influences the Spanish way of life. This series takes viewers from Barcelona to Costa Brave.

Tareq bikes through the unique landscape of Oland, Sweden's second largest island located in the Baltic Sea.

Chicken Matzo Ball Soup is on the menu along with Pickled Rice with Duck Kebabs. For dessert Justine makes Raspberry, Mint and Coconut Water Icy Poles that are to impress kids and adults alike.

It's party time at Nigella's and this is one party that's full of fast, easy, delicious make-in-advance recipes and simple, achievable, last-minute touches to make the food table and the party itself ooze wow factor. With bite-sized potato cakes and smoked salmon, delicate crab and avocado wraps, easy-peasy red pepper and chickpea hummus, sticky sausages, and white chocolate mousses for dessert served in shot glasses. This is finger-lickingly good finger food.

There's a bumper crop of courgettes in Jamie's garden and he shows us how to utilise them whilst they are in season. Not only do they come in all shapes, sizes and colours but the delicate flowers are edible too.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert.

A nation's cuisine reflects its history and its heart. With tens of thousands of years of continuous culinary history, Adam and Poh's adventure starts at the very centre of Australia: Uluru.

Jamie Cooks Italy is a glorious food travel series in which Jamie Oliver goes in search of Italy's very best home cooks to bring us extraordinary Italian dishes that turn the simple into the sublime.

This vibrant series explores the rich and diverse Ramadan and Eid traditions of Australia's Muslim communities. From the kitchens of Bangladeshi families to the celebrations of Malaysian communities, this series brings together chefs and food personalities to share cherished memories, cultural traditions, and dishes that define this sacred time.

Second up this week is musician and teacher, Steve. He's hoping his 'Thairish' menu-a fusion of Thai and Irish cuisines, will impress.

Lea is hoping to wow her guests with Gordon Ramsay-esque fare though she has more confidence in her personality than her culinary credentials.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Preparing for Christmas in June is not the norm for most of us, but for Maggie and Simon it's the ideal time to plan ahead and 'put down' some ingredients to mature nicely for the festive season. Maggie discovers a few plum pudding secrets and shows us how to make the fruit filling for her deliciously rich mini mince pies. At this time of year, Simon's into pickling, starting with an old favourite: the pickled onion.

One of Britain's most popular fish is plaice, which Rick cooks in a special sauce, made with red wine, leeks and parma ham. He names the sauce after his son's band - Pablo.

It's the final day of meat week and some might argue we've saved the best till last: beef! Guest chef Lisa Allen of Northcote Manor is showing her Michelin starred skills by not even cooking her beef!

Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert.

A nation's cuisine reflects its history and its heart. With tens of thousands of years of continuous culinary history, Adam and Poh's adventure starts at the very centre of Australia: Uluru.

Jamie Cooks Italy is a glorious food travel series in which Jamie Oliver goes in search of Italy's very best home cooks to bring us extraordinary Italian dishes that turn the simple into the sublime.

Second up this week is musician and teacher, Steve. He's hoping his 'Thairish' menu-a fusion of Thai and Irish cuisines, will impress.

Lea is hoping to wow her guests with Gordon Ramsay-esque fare though she has more confidence in her personality than her culinary credentials.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Preparing for Christmas in June is not the norm for most of us, but for Maggie and Simon it's the ideal time to plan ahead and 'put down' some ingredients to mature nicely for the festive season. Maggie discovers a few plum pudding secrets and shows us how to make the fruit filling for her deliciously rich mini mince pies. At this time of year, Simon's into pickling, starting with an old favourite: the pickled onion.

One of Britain's most popular fish is plaice, which Rick cooks in a special sauce, made with red wine, leeks and parma ham. He names the sauce after his son's band - Pablo.

Jimmy investigates the catastrophic effects of not getting enough Vitamin D, while Matt heads to Switzerland to ask why there are holes in Swiss cheese?

Ben is joined by Kathy Tsaples, who shares her story while plating up a scrumptious flourless raspberry cake. Ben then creates tamarind lamb chops and an exquisite smoked rainbow trout dip.

Maeve O'Meara explores the delicious world of tropical fruits and vegetables with recipes from Asia, the Pacific and South America. She explores Australia's enduring love for Asian flavours with a visit to the master of Thai cuisine, David Thompson, who shares his recipe for the most delicious, all-vegetarian pad see ew. Then, Colombian-born chef Oscar Espinosa showcases the power of the plantain, transforming some into crunchy chips served with a guacamole.

Mary's tender braising recipes feel like kitchen magic, like braised blade steak and butter beans or braised cabbage with crispy topping.

Pati prepares a couple of recipes inspired by her travels to the coast of the Sea of Cortez, in Sonora, Mexico: shrimp tacos bravos and a seafood tostadas piled high and layered with salsa negra, apple chiltipin salsa and salsa bandera with jicama and pineapple.

Lorna and good friend Pearl Modiadie indulge in a tour of Joburg's fine dining scene, with world class cocktails. Lorna creates her own fine dining experience using some very unusual ingredients.

Tom Anlezark and Georgia Maher explore the country's deep relationship with food and how it influences the Spanish way of life. This series takes viewers from Barcelona to Costa Brave.

Tareq bikes through the unique landscape of Oland, Sweden's second largest island located in the Baltic Sea.

Chicken Matzo Ball Soup is on the menu along with Pickled Rice with Duck Kebabs. For dessert Justine makes Raspberry, Mint and Coconut Water Icy Poles that are to impress kids and adults alike.

It's party time at Nigella's and this is one party that's full of fast, easy, delicious make-in-advance recipes and simple, achievable, last-minute touches to make the food table and the party itself ooze wow factor. With bite-sized potato cakes and smoked salmon, delicate crab and avocado wraps, easy-peasy red pepper and chickpea hummus, sticky sausages, and white chocolate mousses for dessert served in shot glasses. This is finger-lickingly good finger food.

There's a bumper crop of courgettes in Jamie's garden and he shows us how to utilise them whilst they are in season. Not only do they come in all shapes, sizes and colours but the delicate flowers are edible too.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert.

A nation's cuisine reflects its history and its heart. With tens of thousands of years of continuous culinary history, Adam and Poh's adventure starts at the very centre of Australia: Uluru.

The River Cottage Head Chef Gill Meller is back to take on Hugh again in the food fight with flair - as three chefs come together to cook meals based around three key ingredients. This week it is all about fruit.

Jimmy travels to Spain to meet an entrepreneur on farming critically endangered blue fin tuna. Kate investigates why ice creams can sometimes go gritty way ahead of the Best Before date.

Ben whips up some delicious corn and ricotta hotcakes, then takes us to India with his vegetarian dosa, and finally assembles a spruced-up Rueben sandwich.

It's the season of mellow fruitfulness, and Maeve is on the road to Victoria's High Country in search of a wild mushroom bounty. Maeve joins her friend, home cook Franca Norris and her father, Angelo Bonacci, on a mushroom hunt among the pine trees before discovering the secrets of perfect gnocchi with mushroom sauce. Preserving guru Pietro Demaio then demonstrates how easy it is to bottle your own olives, while acclaimed chef Peter Conistis makes magnificent olive and tomato keftedes with a green olive sauce.

The holiday season is the best time for baking, so Mary's sharing her fam's fave bakes for a festive feast.

In Mexico, Pati visits one of Sonora's most popular vacation destinations, Puerto Penasco, where some of the town's best chefs take her on a tour of the local market and then invite her for a feast featuring their favourite recipes from the region. Later, she prepares three unique classic Sonoran recipes, each one a meal in itself: pescado zarandeado, a gallina pinta soup, and rice with clams.

Lorna explores the Northwest province to find out more about one of South Africa's favourite ingredients, beef. She prepares a local favourite for her guest, Kamohelo Bombe.

Derek begins his journey with a blessing for his future travels from local Wardan women, something very important to Indigenous peoples across Australia.

Bornholm, the sunny bright green island with its own gastronomic tone, is a true pioneer when it comes to local produced food at its finest. Tareq visit Denmark's first regional food culture.

Justine shares her recipes for Kangaroo and Beetroot Salad and Cherry and Maple Cheesecakes. Adam Swanson returns to the kitchen with Gluten Free Spaghetti Herb and Mushroom.

Learn to make Nigella's Holiday Hotcake, with lashings of egg nog cream for the grown ups. Doubling up as gifts and get ahead goodies, it's sweet spiced peaches and chocolate pistachio fudge.

Jamie has a genius barbeque day as he cooks up everything from shellfish to lamb, chicken, ribs and even onions on the barbeque.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Having spent a day and night in Hong Kong, Curtis wakes early to learn all about how a bean curd factory got the attention of the Michelin guide and how a daughter's vision led her father's business.

Donal brings us four internationally inspired-bowls. Cosy and comforting, these are ideal for bringing warmth on darker days.

Hugh and Steph help the Humberside Police to combat their sedentary behaviour, then meet one family struggling with body confidence and test the power of CBD.

This vibrant series explores the rich and diverse Ramadan and Eid traditions of Australia's Muslim communities. From the kitchens of Bangladeshi families to the celebrations of Malaysian communities, this series brings together chefs and food personalities to share cherished memories, cultural traditions, and dishes that define this sacred time.

Slain is hoping to prove that vegans do eat normal food with a classic British menu but with living doll Ms Lydon causing trouble, the night is set to be anything but normal.

It's the final dinner party of the week and the pressure is on pole fitness president Katie. Not that she's feeling it. Confident Katie is dishing up a pan-Asian feast.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Maggie Beer is passionate about the Barossa Valley and its German heritage. She's a proud spokesperson for the area and its many and varied food producers. Her enthusiasm with all things Barossa is absolute. Simon gets into the spirit of the Barossa's German heritage by making Gluhwein - a warming winter drink - while Maggie whips up a dessert delight with a personal twist: golden syrup dumplings.

The most important day in Padstow's calendar has the locals beating out the spirits of winter and welcoming summer. May Day means the little town is full of beating drums and laughter.

The River Cottage Head Chef Gill Meller is back to take on Hugh again in the food fight with flair - as three chefs come together to cook meals based around three key ingredients. This week it is all about fruit.

Having spent a day and night in Hong Kong, Curtis wakes early to learn all about how a bean curd factory got the attention of the Michelin guide and how a daughter's vision led her father's business.

Donal brings us four internationally inspired-bowls. Cosy and comforting, these are ideal for bringing warmth on darker days.

Hugh and Steph help the Humberside Police to combat their sedentary behaviour, then meet one family struggling with body confidence and test the power of CBD.

Slain is hoping to prove that vegans do eat normal food with a classic British menu but with living doll Ms Lydon causing trouble, the night is set to be anything but normal.

It's the final dinner party of the week and the pressure is on pole fitness president Katie. Not that she's feeling it. Confident Katie is dishing up a pan-Asian feast.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Maggie Beer is passionate about the Barossa Valley and its German heritage. She's a proud spokesperson for the area and its many and varied food producers. Her enthusiasm with all things Barossa is absolute. Simon gets into the spirit of the Barossa's German heritage by making Gluhwein - a warming winter drink - while Maggie whips up a dessert delight with a personal twist: golden syrup dumplings.

The most important day in Padstow's calendar has the locals beating out the spirits of winter and welcoming summer. May Day means the little town is full of beating drums and laughter.

Jimmy travels to Spain to meet an entrepreneur on farming critically endangered blue fin tuna. Kate investigates why ice creams can sometimes go gritty way ahead of the Best Before date.

Ben whips up some delicious corn and ricotta hotcakes, then takes us to India with his vegetarian dosa, and finally assembles a spruced-up Rueben sandwich.

It's the season of mellow fruitfulness, and Maeve is on the road to Victoria's High Country in search of a wild mushroom bounty. Maeve joins her friend, home cook Franca Norris and her father, Angelo Bonacci, on a mushroom hunt among the pine trees before discovering the secrets of perfect gnocchi with mushroom sauce. Preserving guru Pietro Demaio then demonstrates how easy it is to bottle your own olives, while acclaimed chef Peter Conistis makes magnificent olive and tomato keftedes with a green olive sauce.

The holiday season is the best time for baking, so Mary's sharing her fam's fave bakes for a festive feast.

In Mexico, Pati visits one of Sonora's most popular vacation destinations, Puerto Penasco, where some of the town's best chefs take her on a tour of the local market and then invite her for a feast featuring their favourite recipes from the region. Later, she prepares three unique classic Sonoran recipes, each one a meal in itself: pescado zarandeado, a gallina pinta soup, and rice with clams.

Lorna explores the Northwest province to find out more about one of South Africa's favourite ingredients, beef. She prepares a local favourite for her guest, Kamohelo Bombe.

Derek begins his journey with a blessing for his future travels from local Wardan women, something very important to Indigenous peoples across Australia.

Bornholm, the sunny bright green island with its own gastronomic tone, is a true pioneer when it comes to local produced food at its finest. Tareq visit Denmark's first regional food culture.

Justine shares her recipes for Kangaroo and Beetroot Salad and Cherry and Maple Cheesecakes. Adam Swanson returns to the kitchen with Gluten Free Spaghetti Herb and Mushroom.

Learn to make Nigella's Holiday Hotcake, with lashings of egg nog cream for the grown ups. Doubling up as gifts and get ahead goodies, it's sweet spiced peaches and chocolate pistachio fudge.

Jamie has a genius barbeque day as he cooks up everything from shellfish to lamb, chicken, ribs and even onions on the barbeque.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Having spent a day and night in Hong Kong, Curtis wakes early to learn all about how a bean curd factory got the attention of the Michelin guide and how a daughter's vision led her father's business.

Donal brings us four internationally inspired-bowls. Cosy and comforting, these are ideal for bringing warmth on darker days.

It's pear time in Hugh's Three Good Things. All week, the River Cottage Head Chef Gill Meller and by Sophie Wright, a chef who's cooked for the likes of Leonardo DiCaprio, Roman Abramovich and Avril Lavigne, join Hugh for some cooking pear-fection!

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese.

Ben heads to Gary's Meat for some kangaroo fillets to turn into his iconic dish, black pepper kangaroo. He then brings together a beautiful brinjal, before creating the French classic, a croque-madame.

Maeve explores the sweet power of onions with Spanish chef Pablo Tordesillas Garcia and discovers the delights of a Catalonian favourite - chargrilled baby leeks with romesco sauce. Sicilian-Australian chef Rosa Mitchell recalls a symphony of recipes from her heritage in her Melbourne restaurant, Rosa's Canteen, and shares her version of caponata - a sweet-sour vegetable dish that epitomises what the Italians refer to as 'agrodolce'.

Last-minute guests equals no time to freak out and cancel and Mary's minimal-effort menu will impress in a flash.

As they travel through Mexico's vast state of Sonora, Pati gets inspired by the bold flavours and raw ingredients and decides to cook a meal for her television production crew. They stop at a beautiful pecan hacienda just outside of Hermosillo where Pati prepares her take on a true Sonoran feast. Cooking on a rustic outdoor grill she makes caldo de queso, grilled asparagus, and chicken covered in pecan sauce.

Lorna ventures to Dullstroom to track down the freshest trout, with a spot of flyfishing along the way. She is joined by travel blogger and Mpumalanga local Dineo Maduna.

Derek heads to Cambray Cheese in what he says is a town named after him: Nannup! He tries black garlic in Osmington, and teaches local kids some busking tips before watching a local dive.

Tareq visit the rich, unique culture of the sami and skis out in the vast impressive wilderness where he tries net-fishing under the thick ice.

We stopover in New Caledonia for Prawn Flambe and learn how to make a Cacao Ricotta Mouse. Guillaume Brahimi is back with a delicious Grilled Sirloin Steak with Bernaise Sauce and Roasted Kipflers.

Nigella cooks sumptuous roast seafood for famished friends after work, a steaming bowl of pasta with salami for ravenous kids, and her soothing 'mother's praised' chicken, a decadent chocolate peanut butter cheesecake for the hungry hordes, and a restorative Thai chicken noodle soup.

The beautiful British summer-time sees Jamie getting a thorough soaking as he picks the beans in his garden.

Noodles for one, anyone? Adam and his guests, Lilly Wright from Flying Chillies in Ballarat and comedian Sasha Perera share their solo noodle go-tos.

In the third of this new six-part crafty cooking series, Nadiya shares comforting Cook Once Eat Twice recipes that not only spread joy at the weekend, but also ease the strain during the coming week.

Rachael demonstrates how easy it is to make flavorful Manilla Clams that can serve two people, a group of four, or even a large gathering of twenty guests.

As Chefs Rob and Craig continue their culinary inspiration tour they land at Poggio Foco, a winery and farm in Maremma, Tuscany.

Jet Tila cooks up two noodle soups that are near and dear to his heart. He serves up a Quick Beef Pho, where he takes shortcuts to make a flavourful broth.

This vibrant series explores the rich and diverse Ramadan and Eid traditions of Australia's Muslim communities. From the kitchens of Bangladeshi families to the celebrations of Malaysian communities, this series brings together chefs and food personalities to share cherished memories, cultural traditions, and dishes that define this sacred time.

Kicking off this week is business woman and Queen of Etiquette Rebecca who's going all out to impress her guests with a sophisticated dinner party full of fancy high end food.

Today we're in Cambridge and it's the turn of employee benefits manager and all round party girl Kate. She's confident her Italian inspired menu will impress her guests and help bag her the grand.

Noodles for one, anyone? Adam and his guests, Lilly Wright from Flying Chillies in Ballarat and comedian Sasha Perera share their solo noodle go-tos.

The weather's cooler, the ugg boots are on, and the fires are roaring. Before the winter blues hit, why not cheer up with some chocolate. The good news is: Maggie and Simon show you how to use chocolate in ways that aren't all that bad for you, and believe it or not, Simon teams it with rabbit. What's better to start a program about chocolate than dessert, especially when they're desserts like Simon's chocolate espresso pots and Maggie's chocolate, almond and prune slab.

It is the day of the Seafood Restaurant staff barbecue, where cooks, cleaners, and waiters get together on the beach for a really good time. Rick cooks a suitably special dish: spicy seafood curry.

It's pear time in Hugh's Three Good Things. All week, the River Cottage Head Chef Gill Meller and by Sophie Wright, a chef who's cooked for the likes of Leonardo DiCaprio, Roman Abramovich and Avril Lavigne, join Hugh for some cooking pear-fection!

In the third of this new six-part crafty cooking series, Nadiya shares comforting Cook Once Eat Twice recipes that not only spread joy at the weekend, but also ease the strain during the coming week.

Rachael demonstrates how easy it is to make flavorful Manilla Clams that can serve two people, a group of four, or even a large gathering of twenty guests.

As Chefs Rob and Craig continue their culinary inspiration tour they land at Poggio Foco, a winery and farm in Maremma, Tuscany.

Jet Tila cooks up two noodle soups that are near and dear to his heart. He serves up a Quick Beef Pho, where he takes shortcuts to make a flavourful broth.

Kicking off this week is business woman and Queen of Etiquette Rebecca who's going all out to impress her guests with a sophisticated dinner party full of fancy high end food.

Today we're in Cambridge and it's the turn of employee benefits manager and all round party girl Kate. She's confident her Italian inspired menu will impress her guests and help bag her the grand.

Noodles for one, anyone? Adam and his guests, Lilly Wright from Flying Chillies in Ballarat and comedian Sasha Perera share their solo noodle go-tos.

The weather's cooler, the ugg boots are on, and the fires are roaring. Before the winter blues hit, why not cheer up with some chocolate. The good news is: Maggie and Simon show you how to use chocolate in ways that aren't all that bad for you, and believe it or not, Simon teams it with rabbit. What's better to start a program about chocolate than dessert, especially when they're desserts like Simon's chocolate espresso pots and Maggie's chocolate, almond and prune slab.

It is the day of the Seafood Restaurant staff barbecue, where cooks, cleaners, and waiters get together on the beach for a really good time. Rick cooks a suitably special dish: spicy seafood curry.

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese.

Ben heads to Gary's Meat for some kangaroo fillets to turn into his iconic dish, black pepper kangaroo. He then brings together a beautiful brinjal, before creating the French classic, a croque-madame.

Maeve explores the sweet power of onions with Spanish chef Pablo Tordesillas Garcia and discovers the delights of a Catalonian favourite - chargrilled baby leeks with romesco sauce. Sicilian-Australian chef Rosa Mitchell recalls a symphony of recipes from her heritage in her Melbourne restaurant, Rosa's Canteen, and shares her version of caponata - a sweet-sour vegetable dish that epitomises what the Italians refer to as 'agrodolce'.

Last-minute guests equals no time to freak out and cancel and Mary's minimal-effort menu will impress in a flash.

As they travel through Mexico's vast state of Sonora, Pati gets inspired by the bold flavours and raw ingredients and decides to cook a meal for her television production crew. They stop at a beautiful pecan hacienda just outside of Hermosillo where Pati prepares her take on a true Sonoran feast. Cooking on a rustic outdoor grill she makes caldo de queso, grilled asparagus, and chicken covered in pecan sauce.

Lorna ventures to Dullstroom to track down the freshest trout, with a spot of flyfishing along the way. She is joined by travel blogger and Mpumalanga local Dineo Maduna.

Derek heads to Cambray Cheese in what he says is a town named after him: Nannup! He tries black garlic in Osmington, and teaches local kids some busking tips before watching a local dive.

Tareq visit the rich, unique culture of the sami and skis out in the vast impressive wilderness where he tries net-fishing under the thick ice.

We stopover in New Caledonia for Prawn Flambe and learn how to make a Cacao Ricotta Mouse. Guillaume Brahimi is back with a delicious Grilled Sirloin Steak with Bernaise Sauce and Roasted Kipflers.

Nigella cooks sumptuous roast seafood for famished friends after work, a steaming bowl of pasta with salami for ravenous kids, and her soothing 'mother's praised' chicken, a decadent chocolate peanut butter cheesecake for the hungry hordes, and a restorative Thai chicken noodle soup.

The beautiful British summer-time sees Jamie getting a thorough soaking as he picks the beans in his garden.

Noodles for one, anyone? Adam and his guests, Lilly Wright from Flying Chillies in Ballarat and comedian Sasha Perera share their solo noodle go-tos.

In the third of this new six-part crafty cooking series, Nadiya shares comforting Cook Once Eat Twice recipes that not only spread joy at the weekend, but also ease the strain during the coming week.

Rachael demonstrates how easy it is to make flavorful Manilla Clams that can serve two people, a group of four, or even a large gathering of twenty guests.

Hugh's gunning to win this flavourful cooking competition, with a fantastically filling partridge, dried pear and spelt dinner as well as a simple, classy pud of tea soaked dried apricots, and mascarpone! But his cooking rivals on dried fruit week have equally cunning culinary creations up their cheffy sleeves.

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick cook porridge? Plus: the trouble with draught Prosecco.

Ben serves Kinsan, the Japanese food master from Wasshoi, a delicious spice-crusted salmon. Then, Ben makes baking at home look easy with his stone-ground rustic white loaf.

Maeve delves into the intricate and specialised realm of preserved and fermented vegetables and fruit from around the world. She meets preserving supremo Pietro Demaio on his Mornington Peninsula farm to learn the key rules of preserving eggplant. Then, it's a visit to the Blue Mountains where apple cider vinegar is distilled by German-born Claudia Kindler, and used by chef Martin Boetz in his recipe for a crunchy, creamy 'gurkensalat'.

Mary is road trip ready with recipes that are snackable, packable and won't make a mess of your car or clothing.

Pati is inspired by Sonora, Mexico's 'northern flavours' where the hot, arid desert lends itself to hearty but simple recipes. In her kitchen, she makes pork chops and corn, chile and cheese tamales. In Sonora, she visits a traditional hacienda and gets a true taste of Sonoran ranch food including tamales and enchiladas.

Lorna ventures to Graaff-Reinett to learn about South Africa's famed Karoo lamb, where she is taught by chef Gordon Wright.

Derek learns how to make beetroot pasta, goes cattle herding on a four-wheeler and even heads country on a real hunt in the bush for indigenous bloodroot with a father and son.

Tareq Taylor returns to his home turf to see what has happened and what the future might bring to the new Nordic cuisine.

Justine shows how to make the most delicious Brussell Sprout Gratin. Her Whole Pears in Pastry with Cacao Super Spread look sublime and Josh Niland comes by to make Salt and Vinegar Parsnips.

Nigella has an armoury of short cut recipes to ensure there is no waiting around. Super-fast roast lamb with rosemary and port, rapid roastini and show-stopping, instant orange and blackberry trifle are perfect for a fast, fabulous after-work dinner with friends.

Jamie pulls up some of his first onions of the year and makes a crisp and fresh cheese and onion salad. The red onions he uses in an onion and potato al forno with tender roast pork.

It's a guaranteed flavour sensation as drag legend Art Simone, chef Jerry Mai and Adam cook food that's fast, fab and fruity.

Jason goes back to the roots of Dubai as he explores diverse Dubai Creek, where he cooks up some sensational dishes with spices including a Filipino prawn Kare-kare and a spiced sticky toffee pudding.

Jamie Oliver begins his Italian escape on the island of Sicily where he tours the city of Palermo in search of the best local cuisine.

Sachie meets Kirsten Fox (an ex-lawyer turned food entrepreneur) at Riverside Kitchen. They wander the market and select key ingredients for the cook. They get on bikes and cycle through the Christchurch Earthquake Red Zone, stopping to forage a few things to go with a dish they are about to cook.

It's night three and the turn of TikTok-Ker Josh to host his first ever dinner party. But after throwing up all over the table last night, will he be on his best behaviour in his own home? Hell no!

Hoping to curry favour with his guests tonight is mushroom farm manager Mark, who attempts to grab the grand by dishing up an authentic Indian banquet.

It's a guaranteed flavour sensation as drag legend Art Simone, chef Jerry Mai and Adam cook food that's fast, fab and fruity.

When Simon returned to Adelaide after studying to be a chef, he had a whole new appreciation for the Adelaide Hills. As a youngster he'd tear around the hills on his motorbike, as a chef he marvelled at the quality and range of produce to be found just 10 minutes from the city. In this episode, he catches up with a Hills bee farmer to source a special honey for a creme brulee. Maggie's journey into the hills takes her to a property called Nirvana. Yes, it's heavenly, and so are the chestnuts she collects to make a delicious and surprisingly simple ravioli.

Rick is in Australia, which he first visited in the 1960s. Thirty years ago, the country's cuisine was nothing to write home about. But over the years, he has seen an enormous change.

Jason goes back to the roots of Dubai as he explores diverse Dubai Creek, where he cooks up some sensational dishes with spices including a Filipino prawn Kare-kare and a spiced sticky toffee pudding.

Jamie Oliver begins his Italian escape on the island of Sicily where he tours the city of Palermo in search of the best local cuisine.

Sachie meets Kirsten Fox (an ex-lawyer turned food entrepreneur) at Riverside Kitchen. They wander the market and select key ingredients for the cook. They get on bikes and cycle through the Christchurch Earthquake Red Zone, stopping to forage a few things to go with a dish they are about to cook.

It's night three and the turn of TikTok-Ker Josh to host his first ever dinner party. But after throwing up all over the table last night, will he be on his best behaviour in his own home? Hell no!

Hoping to curry favour with his guests tonight is mushroom farm manager Mark, who attempts to grab the grand by dishing up an authentic Indian banquet.

Rick is in Australia, which he first visited in the 1960s. Thirty years ago, the country's cuisine was nothing to write home about. But over the years, he has seen an enormous change.

When Simon returned to Adelaide after studying to be a chef, he had a whole new appreciation for the Adelaide Hills. As a youngster he'd tear around the hills on his motorbike, as a chef he marvelled at the quality and range of produce to be found just 10 minutes from the city. In this episode, he catches up with a Hills bee farmer to source a special honey for a creme brulee. Maggie's journey into the hills takes her to a property called Nirvana. Yes, it's heavenly, and so are the chestnuts she collects to make a delicious and surprisingly simple ravioli.

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick cook porridge? Plus: the trouble with draught Prosecco.

Ben serves Kinsan, the Japanese food master from Wasshoi, a delicious spice-crusted salmon. Then, Ben makes baking at home look easy with his stone-ground rustic white loaf.

Maeve delves into the intricate and specialised realm of preserved and fermented vegetables and fruit from around the world. She meets preserving supremo Pietro Demaio on his Mornington Peninsula farm to learn the key rules of preserving eggplant. Then, it's a visit to the Blue Mountains where apple cider vinegar is distilled by German-born Claudia Kindler, and used by chef Martin Boetz in his recipe for a crunchy, creamy 'gurkensalat'.

Mary is road trip ready with recipes that are snackable, packable and won't make a mess of your car or clothing.

Pati is inspired by Sonora, Mexico's 'northern flavours' where the hot, arid desert lends itself to hearty but simple recipes. In her kitchen, she makes pork chops and corn, chile and cheese tamales. In Sonora, she visits a traditional hacienda and gets a true taste of Sonoran ranch food including tamales and enchiladas.

Lorna ventures to Graaff-Reinett to learn about South Africa's famed Karoo lamb, where she is taught by chef Gordon Wright.

Derek learns how to make beetroot pasta, goes cattle herding on a four-wheeler and even heads country on a real hunt in the bush for indigenous bloodroot with a father and son.

Tareq Taylor returns to his home turf to see what has happened and what the future might bring to the new Nordic cuisine.

Justine shows how to make the most delicious Brussell Sprout Gratin. Her Whole Pears in Pastry with Cacao Super Spread look sublime and Josh Niland comes by to make Salt and Vinegar Parsnips.

Nigella has an armoury of short cut recipes to ensure there is no waiting around. Super-fast roast lamb with rosemary and port, rapid roastini and show-stopping, instant orange and blackberry trifle are perfect for a fast, fabulous after-work dinner with friends.

Jamie pulls up some of his first onions of the year and makes a crisp and fresh cheese and onion salad. The red onions he uses in an onion and potato al forno with tender roast pork.

It's a guaranteed flavour sensation as drag legend Art Simone, chef Jerry Mai and Adam cook food that's fast, fab and fruity.

Jason goes back to the roots of Dubai as he explores diverse Dubai Creek, where he cooks up some sensational dishes with spices including a Filipino prawn Kare-kare and a spiced sticky toffee pudding.

It's time to add zest to your cooking life, with Hugh's captivating cooking competition. He goes head to head with two other chefs to see who can make the best dish using three main ingredients. Today, one of those main ingredients is citrus fruit.

Jimmy investigates the supermarkets' stringent criteria for the perfect vegetable. Matt takes on the ultimate tea-break challenge.

Ben takes a mozzarella masterclass, then whips up a fresh buttermilk and burnt onion iceberg salad.

Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world. She explores a spicy Singaporean white carrot cake made from daikon radish, known as chai tow kway. Kale is hailed as a superfood, but the Portuguese have been eating it for centuries as part of a delicious warm salad using finely sliced kale, toasted cornbread crumbs and pine nuts.

Nothing says comfort food like casserole and Mary's got a variation for any time of the day, even breakfast and dessert.

Pati is in the magic town of Mani to learn about something sacred to the Mayans-bees and honey. A cooperative of women who protect the endangered Melipona, a stingless bee native to Yucatan, invites her to join in a Mayan energy cleansing ritual and make sweet lime roasted chicken with broccolini.

Lorna travels to the beautiful town of Paternoster to sample some flavours. Foraging expert Loubie Rauch advises Lorna on ways to incorporate these unique ingredients in the meal she prepares.

Today, Derek is on the hunt for pork, to find some orchard raised free-range eggs, and investigates a very special Lemon Myrtle herb. He also talks culture with Noongar man Joe Northover.

Tareq Taylor puts on his hiking boots and explores the pilgrim trail of west Sweden. This episode will include outdoor cooking, foraging and beaver safari.

Justine has a great line up in store with Roasted Lamb Rack with Nicoise Gratin and a Two-pea Naan Tartine. Later on Trish McKenzie bakes some beautiful Raspberry Chocolate Chip Cupcakes.

Nigella Lawson conjures up more dazzling dishes from the heart of the home, finding inspiration anywhere and everywhere with delicious results. Recipes include the fabulously kitsch grasshopper pie - the brainchild of a night sat in front of the telly, and an easy, elegant, spatchcocked poussin with baby leaf salad and sourdough croutons - a treat for two from travels in San Francisco.

Purple, white and gold carrots, pink and white striped beetroots. The garden throws up a multicoloured feast of beautiful carrots and beets that form the basis of Jamie's recipes.

It's Easy Entertaining and designer Jamie Durie and chef Annie Smithers join Adam for The Provincial French Picnic.

Nadiya Hussain has always been fascinated by America, home to more immigrants than any other country, and with some of the most vibrant food on the planet.

Head lifestyle buyer Tracey Clowes, has a resourceful plan to turn the sheared sheep fleece on the service station's own farm, High Chapel, into a product for the farm shop.

It's the final night in Cambridge and the turn of wellness retreat host Nici, who's hoping to steal top spot with her Greek Island themed evening.

Tom Anlezark and Georgia Maher explore the country's deep relationship with food and how it influences the Spanish way of life. This series takes viewers from Barcelona to Costa Brave.

It's Easy Entertaining and designer Jamie Durie and chef Annie Smithers join Adam for The Provincial French Picnic.

Maggie and Simon bring back some old favourites and, of course, reveal secrets that take your cooking to another level. Inspired by tradition and a gift of a pot from his mum, Simon makes a French cassoulet which features an old favourite: mutton. Maggie tempts us with mouth-watering roasted parsnips and makes her own version of baked beans. Luscious and rich, you'll swear you can smell these dishes cooking.

Contemplating life over a bottle of wine against the backdrop of the bay of Naples, Rick has found the perfect place, and person, to start his seafood odyssey.

It's time to add zest to your cooking life, with Hugh's captivating cooking competition. He goes head to head with two other chefs to see who can make the best dish using three main ingredients. Today, one of those main ingredients is citrus fruit.

Nadiya Hussain has always been fascinated by America, home to more immigrants than any other country, and with some of the most vibrant food on the planet.

Head lifestyle buyer Tracey Clowes, has a resourceful plan to turn the sheared sheep fleece on the service station's own farm, High Chapel, into a product for the farm shop.

What does a chef eat when he's at home? For Victor it's claypot rice. It's a one-pot dish that's soft, crispy, chewy and savoury all in one. Victor talks through which claypot is best to use, and how you can achieve fluffy rice plus a crispy bottom layer without burning.

It's the final night in Cambridge and the turn of wellness retreat host Nici, who's hoping to steal top spot with her Greek Island themed evening.

Tom Anlezark and Georgia Maher explore the country's deep relationship with food and how it influences the Spanish way of life. This series takes viewers from Barcelona to Costa Brave.

It's Easy Entertaining and designer Jamie Durie and chef Annie Smithers join Adam for The Provincial French Picnic.

Maggie and Simon bring back some old favourites and, of course, reveal secrets that take your cooking to another level. Inspired by tradition and a gift of a pot from his mum, Simon makes a French cassoulet which features an old favourite: mutton. Maggie tempts us with mouth-watering roasted parsnips and makes her own version of baked beans. Luscious and rich, you'll swear you can smell these dishes cooking.

Contemplating life over a bottle of wine against the backdrop of the bay of Naples, Rick has found the perfect place, and person, to start his seafood odyssey.

Jimmy investigates the supermarkets' stringent criteria for the perfect vegetable. Matt takes on the ultimate tea-break challenge.

Ben takes a mozzarella masterclass, then whips up a fresh buttermilk and burnt onion iceberg salad.

Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world. She explores a spicy Singaporean white carrot cake made from daikon radish, known as chai tow kway. Kale is hailed as a superfood, but the Portuguese have been eating it for centuries as part of a delicious warm salad using finely sliced kale, toasted cornbread crumbs and pine nuts.

Nothing says comfort food like casserole and Mary's got a variation for any time of the day, even breakfast and dessert.

Pati is in the magic town of Mani to learn about something sacred to the Mayans-bees and honey. A cooperative of women who protect the endangered Melipona, a stingless bee native to Yucatan, invites her to join in a Mayan energy cleansing ritual and make sweet lime roasted chicken with broccolini.

Lorna travels to the beautiful town of Paternoster to sample some flavours. Foraging expert Loubie Rauch advises Lorna on ways to incorporate these unique ingredients in the meal she prepares.

Today, Derek is on the hunt for pork, to find some orchard raised free-range eggs, and investigates a very special Lemon Myrtle herb. He also talks culture with Noongar man Joe Northover.

Tareq Taylor puts on his hiking boots and explores the pilgrim trail of west Sweden. This episode will include outdoor cooking, foraging and beaver safari.

Justine has a great line up in store with Roasted Lamb Rack with Nicoise Gratin and a Two-pea Naan Tartine. Later on Trish McKenzie bakes some beautiful Raspberry Chocolate Chip Cupcakes.

Nigella Lawson conjures up more dazzling dishes from the heart of the home, finding inspiration anywhere and everywhere with delicious results. Recipes include the fabulously kitsch grasshopper pie - the brainchild of a night sat in front of the telly, and an easy, elegant, spatchcocked poussin with baby leaf salad and sourdough croutons - a treat for two from travels in San Francisco.

Purple, white and gold carrots, pink and white striped beetroots. The garden throws up a multicoloured feast of beautiful carrots and beets that form the basis of Jamie's recipes.

It's Easy Entertaining and designer Jamie Durie and chef Annie Smithers join Adam for The Provincial French Picnic.

Nadiya Hussain has always been fascinated by America, home to more immigrants than any other country, and with some of the most vibrant food on the planet.

Head lifestyle buyer Tracey Clowes, has a resourceful plan to turn the sheared sheep fleece on the service station's own farm, High Chapel, into a product for the farm shop.

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

Lorna travels to the beautiful town of Paternoster to sample some flavours. Foraging expert Loubie Rauch advises Lorna on ways to incorporate these unique ingredients in the meal she prepares.

At Europe's biggest open air market there is a world to discover. With its 1000 stalls, Torino's Porta Palazzo is a reverberating hub full of colours and people. Our journey takes us from the region's finest cherry trees that become the city's tastiest gelato to the region's most friendly geese and their eggs. We'll explore the winter's best artichokes, the region's most renowned homemade ricotta, and meet a local chef who's made whipping up seasonal delights his speciality. If you start to lick the screen, don't panic.

Lying in the culinary heart of Vienna like an island, a little world of treats rises in the midst - the Naschmarkt food market. Here you can find a colourful crowd blended in with the fresh produce.

Loving Gluten Free is back for a brand-new season! Join Helen Tzouganatos as she takes you on a journey of gluten-free Mediterranean flavours.

Ina Garten is serving up a seafood spread, starting with fresh crab and pea risotto for a comforting one-pot wonder.

In this episode, Silvia takes you through her cult favourite recipes, perfect for any occasion; whether you're cooking up a feast or just looking to create an impressive appetizer.

Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert.

TV and radio host, Dermot O'Leary takes Fred Sirieix to Puglia in Italy's deep South to his favourite restaurants showcasing simple but sublime cucina povera, or poor man's cooking.

In the last episode of the series, Dermot travels to Northern Ireland to explore the culinary scene in Belfast, a city blessed with a bounty of food and drink.

Heading south from the capital, Rick travels to Puebla, which conjures up images of Cortez and the Spanish conquest of Mexico. It is a city with impressive European architecture, and the home of mole, Mexico's most famous meat stew.

Tony visits the Greek Islands to kick off another season in a region known for its sun, sand, and charming lifestyle, rich in history and known for its infamous healthy diet. Tony and the crew settle into the idyllic island of Naxos, largest of the Cyclades and mythical home to Dionysus, the Greek god of wine and also madness.

The town of Casserta, just outside Naples, is home to some of the best buffalo Mozzarella in the world. David takes a tour of the dairy with Rosanna, whose passion for the soft, creamy cheese borders on the obsessive.

Andrew Zimmern discovers the French and German cuisine of Alsace, France, and its rustic flavours made from farm-fresh local ingredients.

Andrew heads to Reno for a food scene that loves to entertain. He embraces Reno's small-town pride as he savours homemade meatballs and ravioli, gets a taste of Basque culture, and meets some forward-thinking chefs.

In this episode, Silvia takes you through her cult favourite recipes, perfect for any occasion; whether you're cooking up a feast or just looking to create an impressive appetizer.

At Europe's biggest open air market there is a world to discover. With its 1000 stalls, Torino's Porta Palazzo is a reverberating hub full of colours and people. Our journey takes us from the region's finest cherry trees that become the city's tastiest gelato to the region's most friendly geese and their eggs. We'll explore the winter's best artichokes, the region's most renowned homemade ricotta, and meet a local chef who's made whipping up seasonal delights his speciality. If you start to lick the screen, don't panic.

Loving Gluten Free is back for a brand-new season! Join Helen Tzouganatos as she takes you on a journey of gluten-free Mediterranean flavours.

Lying in the culinary heart of Vienna like an island, a little world of treats rises in the midst - the Naschmarkt food market. Here you can find a colourful crowd blended in with the fresh produce.

With no experience in backpacking, Jamie finds himself in unknown territory during the harsh Arizona winter. He leaves the tourist trail to spend time with the Navajo Indians on the largest reservation in America. Staying with Mayor Elect Roy Kady, who also happens to be a sheep farmer, Jamie witnesses Navajo traditions up close: from butchery, to overnighting in a hogan, and cooking with elders. He also gets a crash course in Navajo spirituality.

Ina Garten is serving up a seafood spread, starting with fresh crab and pea risotto for a comforting one-pot wonder.

Tony visits the Greek Islands to kick off another season in a region known for its sun, sand, and charming lifestyle, rich in history and known for its infamous healthy diet. Tony and the crew settle into the idyllic island of Naxos, largest of the Cyclades and mythical home to Dionysus, the Greek god of wine and also madness.

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

Andrew heads to Reno for a food scene that loves to entertain. He embraces Reno's small-town pride as he savours homemade meatballs and ravioli, gets a taste of Basque culture, and meets some forward-thinking chefs.

Andrew Zimmern discovers the French and German cuisine of Alsace, France, and its rustic flavours made from farm-fresh local ingredients.

TV and radio host, Dermot O'Leary takes Fred Sirieix to Puglia in Italy's deep South to his favourite restaurants showcasing simple but sublime cucina povera, or poor man's cooking.

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

In the last episode of the series, Dermot travels to Northern Ireland to explore the culinary scene in Belfast, a city blessed with a bounty of food and drink.

Heading south from the capital, Rick travels to Puebla, which conjures up images of Cortez and the Spanish conquest of Mexico. It is a city with impressive European architecture, and the home of mole, Mexico's most famous meat stew.

At Europe's biggest open air market there is a world to discover. With its 1000 stalls, Torino's Porta Palazzo is a reverberating hub full of colours and people. Our journey takes us from the region's finest cherry trees that become the city's tastiest gelato to the region's most friendly geese and their eggs. We'll explore the winter's best artichokes, the region's most renowned homemade ricotta, and meet a local chef who's made whipping up seasonal delights his speciality. If you start to lick the screen, don't panic.

Lying in the culinary heart of Vienna like an island, a little world of treats rises in the midst - the Naschmarkt food market. Here you can find a colourful crowd blended in with the fresh produce.

Loving Gluten Free is back for a brand-new season! Join Helen Tzouganatos as she takes you on a journey of gluten-free Mediterranean flavours.

Ina Garten is serving up a seafood spread, starting with fresh crab and pea risotto for a comforting one-pot wonder.

The town of Casserta, just outside Naples, is home to some of the best buffalo Mozzarella in the world. David takes a tour of the dairy with Rosanna, whose passion for the soft, creamy cheese borders on the obsessive.

Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert.

In the last episode of the series, Dermot travels to Northern Ireland to explore the culinary scene in Belfast, a city blessed with a bounty of food and drink.

In this episode, Silvia takes you through her cult favourite recipes, perfect for any occasion; whether you're cooking up a feast or just looking to create an impressive appetizer.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Noodles for one, anyone? Adam and his guests, Lilly Wright from Flying Chillies in Ballarat and comedian Sasha Perera share their solo noodle go-tos.

It's a guaranteed flavour sensation as drag legend Art Simone, chef Jerry Mai and Adam cook food that's fast, fab and fruity.

It's Easy Entertaining and designer Jamie Durie and chef Annie Smithers join Adam for The Provincial French Picnic.

Experience the delicious world of gluten-free cooking with Loving Gluten Free! In this episode, Helen prepares flavourful homemade dumplings and creamy coconut rice pudding.

Ina Garten shares her take on Italian classics, and starts by giving crispy chicken with lemon orzo a Greek spin.

This episode follows Aaron Craze, his partner Nicci and their family as they attempt to move into the Essex pub restaurant. Their troubles begin when the Foundation has problems in organising the transfer for the pub, and Aaron and his family end up residing in a bed and breakfast in Essex. Further stumbling blocks emerge when the renovations for the restaurant fall behind schedule and the opening has to be postponed for a few days.

After cooking up a delicious fish stew on the banks of the canal, James hops aboard a boat and tastes a traditional cuttlefish lunch.

Warren is heading out of Cape Town into the more quiet coastal area of the Western Cape, and the picturesque town of Paternoster.

Giorgio Locatelli is celebrated for elevating Italian cookery and his four dishes reflects his progression; blackberry yoghurt dessert, parpadelle with bean puree, scallops, and veal sweetbreads.

Rick pays a visit to his favourite formal vegetable garden at Chatsworth House, where he also chases chickens and cooks cabbage. Then he crosses the River Severn to sample the delights of Wales, including cawl, Welsh black beef, Conway mussels, and salt marsh lamb.

In Tyne, Rick marvels at the salmon making their way back upstream. In the coastal village of Wabberthwaite, the Woodall family have been producing traditionally cured hams and sausages for eight generations, earning them a royal seal of approval.

Chicago is revealed through the memories and stories of the people who live there, primarily a select few drawn from the regulars at The Old Town Ale House, one of Chicago's most iconic bars. Why the Old Town Ale House? Because every night, all walks of life, rich and poor, black and white, young and old, pass through its doors for a cold beer and intelligent conversation, or maybe just the beer.

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

David spends time with the Mattiucci Brothers who are known in Naples for their independent fishing operation. They troll the gulf of Naples for the freshest catch.

Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo. He explores this meaty Mecca by highlighting their slow-cooked asado meats.

Andrew visits Cleveland for a taste of the city's culinary comeback. He gets nostalgic at the West Side Market, discovers new classics in a 100-year-old food hall and swings by a neighbourhood butcher.

Ina Garten shares her take on Italian classics, and starts by giving crispy chicken with lemon orzo a Greek spin.

This episode follows Aaron Craze, his partner Nicci and their family as they attempt to move into the Essex pub restaurant. Their troubles begin when the Foundation has problems in organising the transfer for the pub, and Aaron and his family end up residing in a bed and breakfast in Essex. Further stumbling blocks emerge when the renovations for the restaurant fall behind schedule and the opening has to be postponed for a few days.

After cooking up a delicious fish stew on the banks of the canal, James hops aboard a boat and tastes a traditional cuttlefish lunch.

What does a chef eat when he's at home? For Victor it's claypot rice. It's a one-pot dish that's soft, crispy, chewy and savoury all in one. Victor talks through which claypot is best to use, and how you can achieve fluffy rice plus a crispy bottom layer without burning.

Warren is heading out of Cape Town into the more quiet coastal area of the Western Cape, and the picturesque town of Paternoster.

Giorgio Locatelli is celebrated for elevating Italian cookery and his four dishes reflects his progression; blackberry yoghurt dessert, parpadelle with bean puree, scallops, and veal sweetbreads.

Chicago is revealed through the memories and stories of the people who live there, primarily a select few drawn from the regulars at The Old Town Ale House, one of Chicago's most iconic bars. Why the Old Town Ale House? Because every night, all walks of life, rich and poor, black and white, young and old, pass through its doors for a cold beer and intelligent conversation, or maybe just the beer.

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

Andrew visits Cleveland for a taste of the city's culinary comeback. He gets nostalgic at the West Side Market, discovers new classics in a 100-year-old food hall and swings by a neighbourhood butcher.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Noodles for one, anyone? Adam and his guests, Lilly Wright from Flying Chillies in Ballarat and comedian Sasha Perera share their solo noodle go-tos.

It's a guaranteed flavour sensation as drag legend Art Simone, chef Jerry Mai and Adam cook food that's fast, fab and fruity.

It's Easy Entertaining and designer Jamie Durie and chef Annie Smithers join Adam for The Provincial French Picnic.

Rick pays a visit to his favourite formal vegetable garden at Chatsworth House, where he also chases chickens and cooks cabbage. Then he crosses the River Severn to sample the delights of Wales, including cawl, Welsh black beef, Conway mussels, and salt marsh lamb.

In Tyne, Rick marvels at the salmon making their way back upstream. In the coastal village of Wabberthwaite, the Woodall family have been producing traditionally cured hams and sausages for eight generations, earning them a royal seal of approval.

This episode follows Aaron Craze, his partner Nicci and their family as they attempt to move into the Essex pub restaurant. Their troubles begin when the Foundation has problems in organising the transfer for the pub, and Aaron and his family end up residing in a bed and breakfast in Essex. Further stumbling blocks emerge when the renovations for the restaurant fall behind schedule and the opening has to be postponed for a few days.

After cooking up a delicious fish stew on the banks of the canal, James hops aboard a boat and tastes a traditional cuttlefish lunch.

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

Experience the delicious world of gluten-free cooking with Loving Gluten Free! In this episode, Helen prepares flavourful homemade dumplings and creamy coconut rice pudding.

Ina Garten shares her take on Italian classics, and starts by giving crispy chicken with lemon orzo a Greek spin.

Warren is heading out of Cape Town into the more quiet coastal area of the Western Cape, and the picturesque town of Paternoster.

Giorgio Locatelli is celebrated for elevating Italian cookery and his four dishes reflects his progression; blackberry yoghurt dessert, parpadelle with bean puree, scallops, and veal sweetbreads.

It's the final day of Fruit week competition and it's all to play for as the three chefs return to Monday's key ingredient: apples.

Kate travels to Ghana and discovers that pineapples contain an enzyme that destroys the dead skin cells in your mouth. Jimmy uncovers how they put bubbles in some of our chocolate bars.

Ben puts a spin on a seasonal favourite with his Easter bread scrolls, saves some old kale by turning it into a bowl of kale gnocchi, and shares a homemade mocktail.

Maeve O'Meara journeys into the top-end of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu, who moved from Melbourne when he tasted magnificent 'barra' over 25 years earlier.

Join the soup obsession with recipes that vary from cosy to chill, smooth or chunky, plus an ample dose of cheese.

In Tekit, or The Capital of the Guayabera, Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets Eliodoro Xicum, a farmer's son who went against his father to build a family business making the iconic Guayabera shirts. Then she meets his son, Elio, who chose to become a chef and created a dish that resembles a Guayabera in honor of his father.

The winelands of the Cape play host to Lorna and her guest, singer and comedian Tracy-Lee Oliver. Lorna learns about how to make unique buffalo mozzarella cheese and wine.

Derek starts out with a fun way to harvest cabbages. He then helps prepare smoked meats, and helps a beekeeper put a queen bee into a new hive.

When Tareq arrives in Stockholm he encounters innovation and world class gastronomy. He makes pizza at the Rosendal garden cafe and goes on an adventure in the archipielago.

Kathy Tsaples visits the kitchen to cook Gigantes, and Justine puts together a Chicken, Seed and Coriander Salad before we visit New Caledonia for Francophile Prawn Baguette.

Truly heavenly meals don't have to start life with painfully expensive ingredients. Nigella's got a whole host of sublime recipes up her sleeve that hail from far more modest beginnings. Like South Indian vegetable curry, made from the wilting contents of a Monday morning fridge raid, decadent chocolate chip bread pudding, aka stale bread reincarnated Nigella-style. Beer braised pork knuckles with caraway, garlic, apples and potatoes - totally divine and cheap to boot.

Everyone loves potatoes. Jamie enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best.

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.

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.

If Australia were a cake - what would be the recipe? To start with - the recipe is ancient, handed down over 60,000 years by the oldest, continuous living culture on the planet. Its ingredients consist of over 200 nationalities melding together in a desirable, aspirational flavour. But curiously for much of the past 150 years, from the outside the cake has presented itself with a white, vanilla icing.

This week Jamie heads to glorious Puglia to seek out family recipes that make this spectacular region the hottest food destination in Italy. Jamie meets Puglia's real pasta grannies inspiring Jamie's awesome and authentic homemade pasta with warm broccoli and tangy cheese pesto.

This episode comes from in and around Sheffield where first to throw their hat in the ring are husband and wife duo, Pansy and Jeremy of Plesters.

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.

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.

It's time to shake off the winter blues with a serve of piping hot comfort food. This mid-winter episode dishes up some warming, homely treats - and reveals why Simon still bears the mental scars of his childhood brush with rhubarb.

Rick flees the restaurant to seek comfort from the sea. Forty-eight kilometres out of Padstow, he calms down. Veteran fisherman Ivan Bates introduces Rick to the joys of fishing for the best fish in the world, turbot.

It's the final day of Fruit week competition and it's all to play for as the three chefs return to Monday's key ingredient: apples.

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.

If Australia were a cake - what would be the recipe? To start with - the recipe is ancient, handed down over 60,000 years by the oldest, continuous living culture on the planet. Its ingredients consist of over 200 nationalities melding together in a desirable, aspirational flavour. But curiously for much of the past 150 years, from the outside the cake has presented itself with a white, vanilla icing.

This week Jamie heads to glorious Puglia to seek out family recipes that make this spectacular region the hottest food destination in Italy. Jamie meets Puglia's real pasta grannies inspiring Jamie's awesome and authentic homemade pasta with warm broccoli and tangy cheese pesto.

This episode comes from in and around Sheffield where first to throw their hat in the ring are husband and wife duo, Pansy and Jeremy of Plesters.

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.

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.

It's time to shake off the winter blues with a serve of piping hot comfort food. This mid-winter episode dishes up some warming, homely treats - and reveals why Simon still bears the mental scars of his childhood brush with rhubarb.

Rick flees the restaurant to seek comfort from the sea. Forty-eight kilometres out of Padstow, he calms down. Veteran fisherman Ivan Bates introduces Rick to the joys of fishing for the best fish in the world, turbot.

Kate travels to Ghana and discovers that pineapples contain an enzyme that destroys the dead skin cells in your mouth. Jimmy uncovers how they put bubbles in some of our chocolate bars.

Ben puts a spin on a seasonal favourite with his Easter bread scrolls, saves some old kale by turning it into a bowl of kale gnocchi, and shares a homemade mocktail.

Maeve O'Meara journeys into the top-end of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu, who moved from Melbourne when he tasted magnificent 'barra' over 25 years earlier.

Join the soup obsession with recipes that vary from cosy to chill, smooth or chunky, plus an ample dose of cheese.

In Tekit, or The Capital of the Guayabera, Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets Eliodoro Xicum, a farmer's son who went against his father to build a family business making the iconic Guayabera shirts. Then she meets his son, Elio, who chose to become a chef and created a dish that resembles a Guayabera in honor of his father.

The winelands of the Cape play host to Lorna and her guest, singer and comedian Tracy-Lee Oliver. Lorna learns about how to make unique buffalo mozzarella cheese and wine.

Derek starts out with a fun way to harvest cabbages. He then helps prepare smoked meats, and helps a beekeeper put a queen bee into a new hive.

When Tareq arrives in Stockholm he encounters innovation and world class gastronomy. He makes pizza at the Rosendal garden cafe and goes on an adventure in the archipielago.

Kathy Tsaples visits the kitchen to cook Gigantes, and Justine puts together a Chicken, Seed and Coriander Salad before we visit New Caledonia for Francophile Prawn Baguette.

Truly heavenly meals don't have to start life with painfully expensive ingredients. Nigella's got a whole host of sublime recipes up her sleeve that hail from far more modest beginnings. Like South Indian vegetable curry, made from the wilting contents of a Monday morning fridge raid, decadent chocolate chip bread pudding, aka stale bread reincarnated Nigella-style. Beer braised pork knuckles with caraway, garlic, apples and potatoes - totally divine and cheap to boot.

Everyone loves potatoes. Jamie enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best.

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.

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.

If Australia were a cake - what would be the recipe? To start with - the recipe is ancient, handed down over 60,000 years by the oldest, continuous living culture on the planet. Its ingredients consist of over 200 nationalities melding together in a desirable, aspirational flavour. But curiously for much of the past 150 years, from the outside the cake has presented itself with a white, vanilla icing.

Hugh wants to introduce you to a brilliant way of cooking. The secret to so many great dishes, argues Hugh, is having three key ingredients working well together.

Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?

Belinda joins Ben to pair some Australian wines with his crispy skin salmon salad. Ben then makes a beef biryani and plum tart, your new go-to favourites.

Some of the more unusual treasures of the water include the adored gastropod mollusc abalone which fetches up to $1300 a kilo and is a status present in the Chinese world. Diver James Palanowski works in eight-degree water off Tasmania's east coast to harvest abalone, which is then used by acclaimed Chinese chef Frank Shek, who teaches a home sous-vide method to achieve a tender, delicious spiced seafood which he incorporates into a spectacular omelette.

Mary helps you master the catch of the day with recipes focused around fish, including zesty tuna tartare and curried salmon en papillote.

Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavours. She tries the best tacos in Merida at Wayane. The aroma of freshly made cookies lures her to Donde Fabric, where their globitos and bizcochitos are an important part of Merida's mornings.

Lorna is in KwaZulu natal to meet up with singer-songwriter Khaya Mthethwa to explore Durban's food scene.

Aboriginal school kids sing to a proud Derek in their shared Noongar language before he heads out to pick avocados, learns about native finger limes and gets Mark some more of his favourite olive oil.

Tareq Taylor explores his own backyard of Skane and hometown of Malmo. Here you can find food and culture from all over the world which makes it a unique culinary destination.

Justine bakes John Dory with Fennel and Tomato and the infamous French dessert, Paris Brest. Rosie Mansfield makes Chia Falafel.

If you're home alone and deserve a treat, simple spaghetti is the answer. If you have people coming over and are pressed for time - Spanish chicken with chorizo and potatoes is the work of moments, with the leftovers turned into dreamy breakfast quesadillas. There's Nigella's no-fuss fruit tart and, for evenings when you need speed, ease, and restoration, there is lemony salmon with cherry tomato couscous. For those moments when cooking is beyond you, a chip kebab is the answer.

Jamie explains the history of pickling and preserving. If you have grown your own produce, you'll want to save it and keep it for as long as you can, or use the excess when you have a bumper crop.

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.

Newborn photographer Laura met her husband, Jason, while working at a restaurant - she was a server, he was a sommelier. Together they are raising their five-year-old daughter, Olivia, who has an extremely rare condition that affects only 2.4 in 10 million people.

Donal takes us through four recipes using minimal ingredients for those days you really don't want to haul home a big shopping list!

Traditions followed by British families during Lent and Good Friday.

Today's Come Dine With Me Professionals heads to Swansea and first up are childhood mates Ash and Suj from Adelinas who are pitting their modern Indian cooking against their fellow pros.

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.

Citrus is often considered a basic ingredient, but Simon and Maggie are convinced that it deserves more of a starring role in our kitchens, so in this episode they give it its place in the sun.

On a chilly winter afternoon Rick welcomes the warmth of the nearby pub where the locals are sharing the local speciality - Stargazy Pie - cooked once a year to celebrate the saving of the village from starvation.

Hugh wants to introduce you to a brilliant way of cooking. The secret to so many great dishes, argues Hugh, is having three key ingredients working well together.

Newborn photographer Laura met her husband, Jason, while working at a restaurant - she was a server, he was a sommelier. Together they are raising their five-year-old daughter, Olivia, who has an extremely rare condition that affects only 2.4 in 10 million people.

Donal takes us through four recipes using minimal ingredients for those days you really don't want to haul home a big shopping list!

Traditions followed by British families during Lent and Good Friday.

Today's Come Dine With Me Professionals heads to Swansea and first up are childhood mates Ash and Suj from Adelinas who are pitting their modern Indian cooking against their fellow pros.

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.

Citrus is often considered a basic ingredient, but Simon and Maggie are convinced that it deserves more of a starring role in our kitchens, so in this episode they give it its place in the sun.

On a chilly winter afternoon Rick welcomes the warmth of the nearby pub where the locals are sharing the local speciality - Stargazy Pie - cooked once a year to celebrate the saving of the village from starvation.

Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?

Belinda joins Ben to pair some Australian wines with his crispy skin salmon salad. Ben then makes a beef biryani and plum tart, your new go-to favourites.

Some of the more unusual treasures of the water include the adored gastropod mollusc abalone which fetches up to $1300 a kilo and is a status present in the Chinese world. Diver James Palanowski works in eight-degree water off Tasmania's east coast to harvest abalone, which is then used by acclaimed Chinese chef Frank Shek, who teaches a home sous-vide method to achieve a tender, delicious spiced seafood which he incorporates into a spectacular omelette.

Mary helps you master the catch of the day with recipes focused around fish, including zesty tuna tartare and curried salmon en papillote.

Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavours. She tries the best tacos in Merida at Wayane. The aroma of freshly made cookies lures her to Donde Fabric, where their globitos and bizcochitos are an important part of Merida's mornings.

Lorna is in KwaZulu natal to meet up with singer-songwriter Khaya Mthethwa to explore Durban's food scene.

Aboriginal school kids sing to a proud Derek in their shared Noongar language before he heads out to pick avocados, learns about native finger limes and gets Mark some more of his favourite olive oil.

Tareq Taylor explores his own backyard of Skane and hometown of Malmo. Here you can find food and culture from all over the world which makes it a unique culinary destination.

Justine bakes John Dory with Fennel and Tomato and the infamous French dessert, Paris Brest. Rosie Mansfield makes Chia Falafel.