On this French food adventure, chef Michel Roux goes beach fishing before cooking one of his favourite fish dishes, mackerel with mustard sauce. He heads out to sample a delicious dessert at a local patisserie, before going home and firing up the barbecue to show us how to cook a French hamburger to die for. Different flavoured butters are then on the menu to help him baste and roast the perfect chicken for his family to feast on, but who will get the best cut is anybody's guess. Cherry clafoutis rounds off a mouth-watering episode.

Keyma shares her recipe for empanadas, a popular Venezuelan street food. Discover some of the ingredients that you can use inside this crunchy and mouth-watering snack food.

Chuck visits Mashteuiatsh to fish landlocked salmon, a symbol of the community.

Tareq pays a visit to the western part of Denmark, where he explores the region called Midtjylland.

Justine makes tasty Ham and Egg Buckwheat Crepes and Chilli Pork Stew with Garlic and Oregano Flatbread. Adam Swanson drops in to make a Lasanga with Lamb and Eggplant.

Rick and Chalky enjoy Irish hospitality, sampling herb celery around Strangford Lough, and monkfish and mussels in southern Ireland. Fresh oysters and organic kale complete this Irish culinary tour.

As winter approaches, Hugh has one major money-earner up his sleeve. He's teaming up with old rival and chili pepper guru, Michael Michaud, to capitalise on the huge profits available at the Borough Farmers' Market in London. After stripping his polytunnel of his entire chili crop, Hugh sets about designing his added-value take-away fast-food product: the Mexican wrap.

Adam, executive chef Jacqui Challinor and winner of the Australian Professional Chef of the Year Andrew Ballard are in the kitchen to create dishes featuring shoots and leaves.

Marcus is in search of the ultimate light bites and heads to Port de Soller on Mallorca's west coast, to try their famous Soller prawns.

This classic combo from your youth gets an adult makeover and will make your mouth water. Rachael shows us her version of a creamy tomato soup and a spicy grilled cheese.

Chefs Rob and Craig meet up with Loris at his cousin's farm in the southwest corner of Sardinia, where the goats graze freely and produce delicious milk.

In a vibrant exploration of textures and tastes, Will dives into the world of Indian street food chats and snacks, some of the most loved and sought after dishes in all of India.

The Bikers continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront cafe.

Adam and our guests, Mexican Deli owner Rosa Cienfuegos and Chica Bonita chef Alejandro Huerta, serve up their ultimate lazy, couch day dishes.

Maggie and Simon tip their hats to the magical Mediterranean flavours of Lebanese cuisine. Pomegranate, lemon juice, pine nuts, olives and walnuts are just some of the fresh ingredients employed to embrace the food and the shared style of dining typical of Lebanese culture.

Hugh's out to prove that you really can make a winning dish from three key ingredients and he's putting his cooking where his heart is.

This week we're in the Peterborough area where driving instructor Christine is hoping her vegetarian cuisine will grab her the 1000 pound prize. But after Muneer's food was last night criticised by fiery Brazilian Rosie, she's concerned about being in the firing line.

Marcus is in search of the ultimate light bites and heads to Port de Soller on Mallorca's west coast, to try their famous Soller prawns.

This classic combo from your youth gets an adult makeover and will make your mouth water. Rachael shows us her version of a creamy tomato soup and a spicy grilled cheese.

Chefs Rob and Craig meet up with Loris at his cousin's farm in the southwest corner of Sardinia, where the goats graze freely and produce delicious milk.

In a vibrant exploration of textures and tastes, Will dives into the world of Indian street food chats and snacks, some of the most loved and sought after dishes in all of India.

The Bikers continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront cafe.

Adam and our guests, Mexican Deli owner Rosa Cienfuegos and Chica Bonita chef Alejandro Huerta, serve up their ultimate lazy, couch day dishes.

Maggie and Simon tip their hats to the magical Mediterranean flavours of Lebanese cuisine. Pomegranate, lemon juice, pine nuts, olives and walnuts are just some of the fresh ingredients employed to embrace the food and the shared style of dining typical of Lebanese culture.

Hugh's out to prove that you really can make a winning dish from three key ingredients and he's putting his cooking where his heart is.

In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' burning questions.

Elena and Khanh are in the kitchen cooking a summer sweet and spicy salad. Khanh is on the road with David Mann, showing him a charred corn on the cob, perfect for camping. Elena then shows us how to use healthy ingredients to make her seed crackers.

Guy visits dedicated Melbourne artisan baker Daniel Chirico and tastes bread straight from the oven. Guy then demonstrates a delicious bread-based salad called panzanella. Maeve learns about the Italian passion for veal and meets passionate Western Australian butcher Vince Garreffa. Celebrated Sydney chef Nino Zoccali shows how easy it is to make a beautiful osso buco.

Mary shows us how to recreate Italian-American classics: stuffed banana peppers filled with beef and sausage, herby tomato passata sauce, tiramisu, and rich and creamy fettucine alfredo.

Altata is a small town on the coast of Sinaloa, about 45 miles west of Culiacsn with stretches of beautiful beaches and delicious seafood at your fingertips. Pati visits with locals and chefs as this town embarks on a journey to reinvent itself from sleepy fishing village to first class tourist destination.

On this French food adventure, chef Michel Roux goes beach fishing before cooking one of his favourite fish dishes, mackerel with mustard sauce. He heads out to sample a delicious dessert at a local patisserie, before going home and firing up the barbecue to show us how to cook a French hamburger to die for. Different flavoured butters are then on the menu to help him baste and roast the perfect chicken for his family to feast on, but who will get the best cut is anybody's guess. Cherry clafoutis rounds off a mouth-watering episode.

Keyma shares her recipe for empanadas, a popular Venezuelan street food. Discover some of the ingredients that you can use inside this crunchy and mouth-watering snack food.

Chuck visits Mashteuiatsh to fish landlocked salmon, a symbol of the community.

Tareq pays a visit to the western part of Denmark, where he explores the region called Midtjylland.

Justine makes tasty Ham and Egg Buckwheat Crepes and Chilli Pork Stew with Garlic and Oregano Flatbread. Adam Swanson drops in to make a Lasanga with Lamb and Eggplant.

Rick and Chalky enjoy Irish hospitality, sampling herb celery around Strangford Lough, and monkfish and mussels in southern Ireland. Fresh oysters and organic kale complete this Irish culinary tour.

As winter approaches, Hugh has one major money-earner up his sleeve. He's teaming up with old rival and chili pepper guru, Michael Michaud, to capitalise on the huge profits available at the Borough Farmers' Market in London. After stripping his polytunnel of his entire chili crop, Hugh sets about designing his added-value take-away fast-food product: the Mexican wrap.

Adam, executive chef Jacqui Challinor and winner of the Australian Professional Chef of the Year Andrew Ballard are in the kitchen to create dishes featuring shoots and leaves.

Marcus is in search of the ultimate light bites and heads to Port de Soller on Mallorca's west coast, to try their famous Soller prawns.

This classic combo from your youth gets an adult makeover and will make your mouth water. Rachael shows us her version of a creamy tomato soup and a spicy grilled cheese.

This week we're in the Peterborough area where loveable mobile hairdresser Ben is hoping his night of Gourmet Normay will win him the money. Hopes are high amongst the guests for some meat after Christine's vegetarian feast the night before.

Jimmy heads to Brazil to put stock cubes in the spotlight. How can something so small taste so beefy?

Elena shows us a family favourite: roasted lamb rack. Then we head to the wineries to learn about the perfect wine to pair with Khanh's olive and ricotta puffs, with Bel from Wine Selectors. Back in the kitchen, Elena shows us a Mediterranean octopus, mandarins, oregano and olives dish.

Maeve visits the crayfishermen off Geraldton and tastes just how good a \.

Mary channels her inner cowboy with a campfire-style vegetarian chilli cobbler with cornbread dumplings, and one-pan breadcrumb chicken thighs with orzo and greens.

Pati welcomes dear friend and fellow public television chef and host Vivian Howard to her kitchen. In this south of the border meets southern food experience, Pati and Vivian will cook a couple of their classic recipes for each other, looking for connections in cultures and food.

Chef Michel Roux goes foraging in France on the cliffs of Donzerre above the Rhone River, finding wild herbs to flavour a local delicacy: a dish of roast rabbit. He'll be out in the garden showing us how to make the perfect barbecued chicken that's succulent and moist and never fails to please. Michel shares his tips for creating the ultimate cheese and makes an all-time classic of almond frangipane tart. This perfect summer dessert might look tricky but Roux reveals the secret to cracking it every time. But will it impress his visiting family?

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini, and describes some special techniques to make the dish without it breaking apart.

Chuck travels to Gesgapegiag where he harvests clams on the beach and makes a seafood clambake.

The mountains and months of snowfall in Trysil mean that this winter sports town has to be creative when it comes to what they can do locally.

Guillaume Brahimi is in the kitchen and making classic Pavlova with Vanilla Bean Cream and Raspberries. Justine Makes Pork Ragout and Tomatoes Stuffed with Lentils and Silky Eggplant.

Rick watches as friend Bill Baker fishes on the Towy estuary and catches flounder. Rick cooks flounder with a ravigote sauce. Bill catches a sea trout and Rick cooks it, marinated with dill and pernod.

It's five years since Hugh left London behind for rural Dorset, and now he and his growing family are moving on from River Cottage to the nearby farm of their dreams.

Adam, chef Mark Olive and comedian Shiralee Hood are in the kitchen, feeling the need for speed and spice as they make some quick curries.

Chefs John Torode and Lisa Faulkner devour delicious potato dosa at a local market, are stunned by huge stingrays on beautiful Hamelin Bay, and are left spellbound by a tasty native oyster with a Japanese twist.

English asparagus is world renowned and with a short six week season, something to really treasure.

Something about Italian food tastes like home. Michael Symon is joined by his wife Lizzie to prepare an eloquent Italian feast.

The Bikers continue their adventure in Norfolk, on the hunt for new, local ingredients for a country pub chef with a creative streak.

Chef and host Colin Fassnidge and TV hosting extraordinaire Marc Fennell are creating their ultimate pastry inspired dishes in The Cook Up kitchen with Adam.

The Barossa Valley is one of many regions in Australia where migrants have created a unique regional food culture. This program celebrates the Barossa where today, food, religion and cultural traditions echo Prussian, Silesian and German origins.

It's the penultimate day of meat week and the chefs are taking on a wonderful but less popular butcher's option - venison, a meat that's deer to Hugh's heart!

This week we're in the Peterborough area where loveable mobile hairdresser Ben is hoping his night of Gourmet Normay will win him the money. Hopes are high amongst the guests for some meat after Christine's vegetarian feast the night before.

Chefs John Torode and Lisa Faulkner devour delicious potato dosa at a local market, are stunned by huge stingrays on beautiful Hamelin Bay, and are left spellbound by a tasty native oyster with a Japanese twist.

English asparagus is world renowned and with a short six week season, something to really treasure.

Something about Italian food tastes like home. Michael Symon is joined by his wife Lizzie to prepare an eloquent Italian feast.

The Bikers continue their adventure in Norfolk, on the hunt for new, local ingredients for a country pub chef with a creative streak.

Chef and host Colin Fassnidge and TV hosting extraordinaire Marc Fennell are creating their ultimate pastry inspired dishes in The Cook Up kitchen with Adam.

The Barossa Valley is one of many regions in Australia where migrants have created a unique regional food culture. This program celebrates the Barossa where today, food, religion and cultural traditions echo Prussian, Silesian and German origins.

It's the penultimate day of meat week and the chefs are taking on a wonderful but less popular butcher's option - venison, a meat that's deer to Hugh's heart!

Jimmy heads to Brazil to put stock cubes in the spotlight. How can something so small taste so beefy?

Elena shows us a family favourite: roasted lamb rack. Then we head to the wineries to learn about the perfect wine to pair with Khanh's olive and ricotta puffs, with Bel from Wine Selectors. Back in the kitchen, Elena shows us a Mediterranean octopus, mandarins, oregano and olives dish.

Maeve visits the crayfishermen off Geraldton and tastes just how good a \.

Mary channels her inner cowboy with a campfire-style vegetarian chilli cobbler with cornbread dumplings, and one-pan breadcrumb chicken thighs with orzo and greens.

Pati welcomes dear friend and fellow public television chef and host Vivian Howard to her kitchen. In this south of the border meets southern food experience, Pati and Vivian will cook a couple of their classic recipes for each other, looking for connections in cultures and food.

Chef Michel Roux goes foraging in France on the cliffs of Donzerre above the Rhone River, finding wild herbs to flavour a local delicacy: a dish of roast rabbit. He'll be out in the garden showing us how to make the perfect barbecued chicken that's succulent and moist and never fails to please. Michel shares his tips for creating the ultimate cheese and makes an all-time classic of almond frangipane tart. This perfect summer dessert might look tricky but Roux reveals the secret to cracking it every time. But will it impress his visiting family?

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini, and describes some special techniques to make the dish without it breaking apart.

Chuck travels to Gesgapegiag where he harvests clams on the beach and makes a seafood clambake.

The mountains and months of snowfall in Trysil mean that this winter sports town has to be creative when it comes to what they can do locally.

Guillaume Brahimi is in the kitchen and making classic Pavlova with Vanilla Bean Cream and Raspberries. Justine Makes Pork Ragout and Tomatoes Stuffed with Lentils and Silky Eggplant.

Rick watches as friend Bill Baker fishes on the Towy estuary and catches flounder. Rick cooks flounder with a ravigote sauce. Bill catches a sea trout and Rick cooks it, marinated with dill and pernod.

It's five years since Hugh left London behind for rural Dorset, and now he and his growing family are moving on from River Cottage to the nearby farm of their dreams.

Adam, chef Mark Olive and comedian Shiralee Hood are in the kitchen, feeling the need for speed and spice as they make some quick curries.

Chefs John Torode and Lisa Faulkner devour delicious potato dosa at a local market, are stunned by huge stingrays on beautiful Hamelin Bay, and are left spellbound by a tasty native oyster with a Japanese twist.

Tonight, fridge salesman Gregory is hoping his Spanish themed menu will say 'Hola!' to the 1000 pound prize. Last night Ben was the very model of a Prince Charming as he entertained his guests with his amazing body art, amazing cooking skills and even more amazing pet crabs!

Matt meets with a team of researchers to examine why reheating rice can make people ill and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat.

Elena is cooking a chicken biryani by fan request, then Khanh takes us back to our childhood with his fairy bread slice, finishing up with a traditional oyakodon recipe from Elena.

Guy discovers a huge family vegetable and herb garden in Melbourne's suburbs which provides meals and even the wine to drink with it. Maeve finds prosciutto in Adelaide, and is cooked pasta and beans by Armando Percuoco in his country estate. In Melbourne, cheesemaker Giorgio Linguanti takes Guy back to his childhood, while Loretta Sartori cooks a spectacular ricotta cake.

Mary shares her most requested potluck dishes: confit-ish tomatoes, homemade crackers, soft pretzel knots with beer cheese, and blueberry cream cheese turnovers.

Pati heads to Los Mochis - a coastal city in the northern region of Sinaloa and gets an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.

Chef Michel Roux heads out in the French countryside to source the things he loves to eat while on holiday. Michel's stunning pan-roasted guinea fowl is a feast for the eye. Charcuterie is on his lunch menu, too, as he constructs the most luxurious croque monsieur.

Nimi serves up her favorite vegetarian Punjabi dish, Poori-Chole. Even though some guests can't eat spicy food, Nimi shares how to enjoy the dish using yoghurt and pickles so everyone can enjoy it.

Chuck meets Abenaki Luc in Odanak to fish and smoke sturgeon, the symbol of the community.

After making an intial trip to this special archipelago in Season 1, Tareq goes back to Aland to explore more of this island territory.

Trish McKenzie is back and her Jaffa Mousse with Candied Orange will set your heart a flutter. On the savory side Justine is making Duck Wontons and Bouillabaisse.

Rick visits his favourite local fish market at Looe in Cornwall, and he cooks John Dory with potatoes and mushrooms. In Northumberland, Rick cooks up pancakes with cheese, spinach, and ham. Rick looks back over some of the local heroes he has discovered during the series, and there is a special tribute to his dog Chalky.

It's been several weeks since Hugh took a lease on a collection of barns near his new farm in Dorset. He plans to turn them into a culinary headquarters, a place he can use as an outlet for his home.

The kitchen is heating up as Adam, head chef of Stanley Restaurant Louis Tikaram and executive chef and owner of Arkhe Jake Kellie make foods that have a real sizzle.

In her old neighbourhood of Notting Hill, Andi revisits her past with daughter Miquita, to make her most fabulous feast yet, celebrating the incredible work of the community.

We meet Asian chef, Bing, whose restaurant, like so many others, has struggled to make a profit during the pandemic. Now he is focusing on a takeaway product and has developed a new ramen noodle dish for the service station. But will Tebay's Head Food Buyer Alex buy into his dish?

The bikers continue their adventure in Yorkshire, on the hunt for new, local ingredients for a high-end Indian vegetarian restaurant.

Adam, comedian Suren Jayemanne and Jennifer Wong are in the kitchen to create dishes that require some skill when eating: dishes for chopsticks or forks.

Maggie and Simon cook up some ancient grains and take a good look at the 'Slow Food' movement, just what's needed to rustle up a warm and comforting winter menu.

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!

Tonight, fridge salesman Gregory is hoping his Spanish themed menu will say 'Hola!' to the 1000 pound prize. Last night Ben was the very model of a Prince Charming as he entertained his guests with his amazing body art, amazing cooking skills and even more amazing pet crabs!

In her old neighbourhood of Notting Hill, Andi revisits her past with daughter Miquita, to make her most fabulous feast yet, celebrating the incredible work of the community.

We meet Asian chef, Bing, whose restaurant, like so many others, has struggled to make a profit during the pandemic. Now he is focusing on a takeaway product and has developed a new ramen noodle dish for the service station. But will Tebay's Head Food Buyer Alex buy into his dish?

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan, from its frozen north to cherry-blossomed mainland and tropical sun-soaked south.

The bikers continue their adventure in Yorkshire, on the hunt for new, local ingredients for a high-end Indian vegetarian restaurant.

Adam, comedian Suren Jayemanne and Jennifer Wong are in the kitchen to create dishes that require some skill when eating: dishes for chopsticks or forks.

Maggie and Simon cook up some ancient grains and take a good look at the 'Slow Food' movement, just what's needed to rustle up a warm and comforting winter menu.

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!

Matt meets with a team of researchers to examine why reheating rice can make people ill and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat.

Elena is cooking a chicken biryani by fan request, then Khanh takes us back to our childhood with his fairy bread slice, finishing up with a traditional oyakodon recipe from Elena.

Guy discovers a huge family vegetable and herb garden in Melbourne's suburbs which provides meals and even the wine to drink with it. Maeve finds prosciutto in Adelaide, and is cooked pasta and beans by Armando Percuoco in his country estate. In Melbourne, cheesemaker Giorgio Linguanti takes Guy back to his childhood, while Loretta Sartori cooks a spectacular ricotta cake.

Mary shares her most requested potluck dishes: confit-ish tomatoes, homemade crackers, soft pretzel knots with beer cheese, and blueberry cream cheese turnovers.

Pati heads to Los Mochis - a coastal city in the northern region of Sinaloa and gets an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.

Chef Michel Roux heads out in the French countryside to source the things he loves to eat while on holiday. Michel's stunning pan-roasted guinea fowl is a feast for the eye. Charcuterie is on his lunch menu, too, as he constructs the most luxurious croque monsieur.

Nimi serves up her favorite vegetarian Punjabi dish, Poori-Chole. Even though some guests can't eat spicy food, Nimi shares how to enjoy the dish using yoghurt and pickles so everyone can enjoy it.

Chuck meets Abenaki Luc in Odanak to fish and smoke sturgeon, the symbol of the community.

After making an intial trip to this special archipelago in Season 1, Tareq goes back to Aland to explore more of this island territory.

Trish McKenzie is back and her Jaffa Mousse with Candied Orange will set your heart a flutter. On the savory side Justine is making Duck Wontons and Bouillabaisse.

Rick visits his favourite local fish market at Looe in Cornwall, and he cooks John Dory with potatoes and mushrooms. In Northumberland, Rick cooks up pancakes with cheese, spinach, and ham. Rick looks back over some of the local heroes he has discovered during the series, and there is a special tribute to his dog Chalky.

It's been several weeks since Hugh took a lease on a collection of barns near his new farm in Dorset. He plans to turn them into a culinary headquarters, a place he can use as an outlet for his home.

The kitchen is heating up as Adam, head chef of Stanley Restaurant Louis Tikaram and executive chef and owner of Arkhe Jake Kellie make foods that have a real sizzle.

In her old neighbourhood of Notting Hill, Andi revisits her past with daughter Miquita, to make her most fabulous feast yet, celebrating the incredible work of the community.

Matt meets with a team of researchers to examine why reheating rice can make people ill and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat.

Elena is cooking a chicken biryani by fan request, then Khanh takes us back to our childhood with his fairy bread slice, finishing up with a traditional oyakodon recipe from Elena.

Guy discovers a huge family vegetable and herb garden in Melbourne's suburbs which provides meals and even the wine to drink with it. Maeve finds prosciutto in Adelaide, and is cooked pasta and beans by Armando Percuoco in his country estate. In Melbourne, cheesemaker Giorgio Linguanti takes Guy back to his childhood, while Loretta Sartori cooks a spectacular ricotta cake.

Mary shares her most requested potluck dishes: confit-ish tomatoes, homemade crackers, soft pretzel knots with beer cheese, and blueberry cream cheese turnovers.

Heston returns to the 1980s, cooking up sake champagne in a giant mobile phone with edible sushi money, the ultimate toasted sandwich, a power lobster in the microwave, and a weightless floating dessert combining Vienetta and tiramisu.

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

Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners. Heston picks his favourite dishes from his first series of Feasts, including meat fruit from the middle ages, a mesmerising mock turtle soup from his trippy Victorian Feast, a cake from ancient Rome, and an edible monster from the times of Henry VIII called a cockentrice.

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

While Silvia loves tradition in the kitchen, she shares a few new tricks and hacks that Italians have learned to embrace. From a one-pot tuna pasta method even Silvia thought was too good to be true, to a no-knead method of baking sensational bread, and, finally, the easiest pasta dish Silvia has ever made.

The Queen of chocolate returns for another season of dessert wonders! Kirsten kicks things off with her exceptional chocolate toffee eclairs, unveils the secret to crafting a flawless blondie cheesecake and wows us with a delicate white chocolate creation infused with a hint of tropical flavour.

Appertivo, dinner, refreshments and dessert are served. Silvia guides you through a full Mediterranean feast fit for a king.

Palisa meets two well-known Sydney-based chefs to explore how cuisines from different countries can mingle and influence each other. Barbados-native Paul Carmichael uses two ingredients often used in Thai cuisine - coconut and pandan - to make a Cuban-inspired dessert, and Martin Boetz makes a Chinese-style Thai duck soup.

Jimmy is in Central Florida, where he fires up the grill at a historic BBQ restaurant. Next, he arrives at the Westgate River Ranch and helps manager Ray round up the cattle in true cowboy style.

Billy and Dom visit Dom's hometown of Manchester, the world's first industrialised city and now a modern metropolis that's home to an eclectic mix of cuisines. Billy and Dom brunch at popular diner Gooey, learn how to make a delicious curry at one of Manchester's famous Rice & Three cafes, and explore the science of making ice cream cones. As a special treat they take a tour of the Manchester United stadium.

Rick Stein visits Japan to get a feel for its cuisine before creating a banquet at the invitation of the Japanese ambassador.

Tony visits the Philippines, the 'Land of the Lechon'. He stops in Manila, which is a diverse combination of Spanish and Chinese cultures, which has created some delicious local dishes.

Big Zuu is joined by talent show judge and former \.

Andrew explores the frontier fare of Denver, Colorado. From classic game meats to the signature green chilli sauce of Den-Mex cuisine, Denver has become the region's cultural hub with an abundance of top-shelf food.

Heston returns to the 1980s, cooking up sake champagne in a giant mobile phone with edible sushi money, the ultimate toasted sandwich, a power lobster in the microwave, and a weightless floating dessert combining Vienetta and tiramisu.

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

Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners. Heston picks his favourite dishes from his first series of Feasts, including meat fruit from the middle ages, a mesmerising mock turtle soup from his trippy Victorian Feast, a cake from ancient Rome, and an edible monster from the times of Henry VIII called a cockentrice.

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

While Silvia loves tradition in the kitchen, she shares a few new tricks and hacks that Italians have learned to embrace. From a one-pot tuna pasta method even Silvia thought was too good to be true, to a no-knead method of baking sensational bread, and, finally, the easiest pasta dish Silvia has ever made.

The Queen of chocolate returns for another season of dessert wonders! Kirsten kicks things off with her exceptional chocolate toffee eclairs, unveils the secret to crafting a flawless blondie cheesecake and wows us with a delicate white chocolate creation infused with a hint of tropical flavour.

Appertivo, dinner, refreshments and dessert are served. Silvia guides you through a full Mediterranean feast fit for a king.

Palisa meets two well-known Sydney-based chefs to explore how cuisines from different countries can mingle and influence each other. Barbados-native Paul Carmichael uses two ingredients often used in Thai cuisine - coconut and pandan - to make a Cuban-inspired dessert, and Martin Boetz makes a Chinese-style Thai duck soup.

Tony visits the Philippines, the 'Land of the Lechon'. He stops in Manila, which is a diverse combination of Spanish and Chinese cultures, which has created some delicious local dishes.

Learn how to create sumptuous mango pancakes. Victor's French training comes in handy as he shares some simple steps to ensure your crepes come out round and flat every time.

Big Zuu is joined by talent show judge and former \.

Andrew explores the frontier fare of Denver, Colorado. From classic game meats to the signature green chilli sauce of Den-Mex cuisine, Denver has become the region's cultural hub with an abundance of top-shelf food.

Jimmy is in Central Florida, where he fires up the grill at a historic BBQ restaurant. Next, he arrives at the Westgate River Ranch and helps manager Ray round up the cattle in true cowboy style.

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

Billy and Dom visit Dom's hometown of Manchester, the world's first industrialised city and now a modern metropolis that's home to an eclectic mix of cuisines. Billy and Dom brunch at popular diner Gooey, learn how to make a delicious curry at one of Manchester's famous Rice & Three cafes, and explore the science of making ice cream cones. As a special treat they take a tour of the Manchester United stadium.

Heston returns to the 1980s, cooking up sake champagne in a giant mobile phone with edible sushi money, the ultimate toasted sandwich, a power lobster in the microwave, and a weightless floating dessert combining Vienetta and tiramisu.

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

Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners. Heston picks his favourite dishes from his first series of Feasts, including meat fruit from the middle ages, a mesmerising mock turtle soup from his trippy Victorian Feast, a cake from ancient Rome, and an edible monster from the times of Henry VIII called a cockentrice.

Learn how to create sumptuous mango pancakes. Victor's French training comes in handy as he shares some simple steps to ensure your crepes come out round and flat every time.

While Silvia loves tradition in the kitchen, she shares a few new tricks and hacks that Italians have learned to embrace. From a one-pot tuna pasta method even Silvia thought was too good to be true, to a no-knead method of baking sensational bread, and, finally, the easiest pasta dish Silvia has ever made.

The Queen of chocolate returns for another season of dessert wonders! Kirsten kicks things off with her exceptional chocolate toffee eclairs, unveils the secret to crafting a flawless blondie cheesecake and wows us with a delicate white chocolate creation infused with a hint of tropical flavour.

Appertivo, dinner, refreshments and dessert are served. Silvia guides you through a full Mediterranean feast fit for a king.

Big Zuu is joined by talent show judge and former \.

Jimmy is in Central Florida, where he fires up the grill at a historic BBQ restaurant. Next, he arrives at the Westgate River Ranch and helps manager Ray round up the cattle in true cowboy style.

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

Billy and Dom visit Dom's hometown of Manchester, the world's first industrialised city and now a modern metropolis that's home to an eclectic mix of cuisines. Billy and Dom brunch at popular diner Gooey, learn how to make a delicious curry at one of Manchester's famous Rice & Three cafes, and explore the science of making ice cream cones. As a special treat they take a tour of the Manchester United stadium.

Heston returns to the 1980s, cooking up sake champagne in a giant mobile phone with edible sushi money, the ultimate toasted sandwich, a power lobster in the microwave, and a weightless floating dessert combining Vienetta and tiramisu.

Learn how to create sumptuous mango pancakes. Victor's French training comes in handy as he shares some simple steps to ensure your crepes come out round and flat every time.

Michel visits a special orchard to sample the finest extra virgin olive oil, and uses it to dress his Provencal seafood special of braised cuttlefish with black rice. To top it off, he creates caramel-coated meringues.

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

Michel visits La Chassagnette, then goes off the beaten track to investigate the craft beer revolution that's underway in Provence.

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.

For Italians, the tomato is a national treasure. And once every year passionate Italian families all over Australia come together to make their yearly supply of la Passata.

Dive into today's episode as Kirsten presents a decadent chocolate date & meringue cake, luxuriously rich and moist. Continue the journey with Kirsten's soft and fluffy marshmallow wheels, and experience the magic of an extraordinary creme caramel that melts in your mouth.

Jamie sends the trainees on placements for a month, working alongside professional chefs in some of London's top restaurants. It's a fantastic opportunity for the trainees but it also tests their staying power and two more decide the life of a chef is not for them and leave the course. As the opening of the restaurant gets ever closer nothing is going to plan.

In Murcia, James shops at the local market and eats exceptional tapas. He learns how to make Caldero and goes to an apricot farm. We are also introduced to Paparajotes.

The wild northeast coast of South Africa is like nothing you've seen. And it's here Warren will find himself romanced by empty beaches, rugged open oceans, and waterways filled with wild hippopotamus.

In this concluding episode, Tom recalls life as a young chef in the competitive world of the professional kitchen.

In Kent, The Garden of England, Rick harvests English cherries at a family-run farm. From Ramsgate he heads out to sea in search of Dover sole, his favourite fish.

Rick discovers the story of Italian food in Glasgow plus the best chocolate he's ever had, made by an ex-car engineer. He makes rofiteroles and a Stein family favourite, osso buco.

Tony travels back to his homeland, his roots, his favourite state in the union: New Jersey. Part nostalgia, part cautionary tale, Tony makes sure to hit up some NJ classics. He starts with a hot dog from a Bourdain family mainstay: Hiram's Roadstand. Later, he meets up with his brother Christopher and heads down to the Jersey Shore. On their way, Tony and Chris stop at Kubel's Bar and reminisce over some classic seafood dishes.

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

Rapper Big Zuu takes famous faces on culinary tours of European cities, teaching them everything that they need to know about the place through a dozen dishes. The rapper takes comedian Sindhu Vee on a culinary tour of the Spanish city, teaching her everything she needs to know through a dozen dishes.

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.

Michel visits a special orchard to sample the finest extra virgin olive oil, and uses it to dress his Provencal seafood special of braised cuttlefish with black rice. To top it off, he creates caramel-coated meringues.

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

Michel visits La Chassagnette, then goes off the beaten track to investigate the craft beer revolution that's underway in Provence.

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.

For Italians, the tomato is a national treasure. And once every year passionate Italian families all over Australia come together to make their yearly supply of la Passata.

Dive into today's episode as Kirsten presents a decadent chocolate date & meringue cake, luxuriously rich and moist. Continue the journey with Kirsten's soft and fluffy marshmallow wheels, and experience the magic of an extraordinary creme caramel that melts in your mouth.

Jamie sends the trainees on placements for a month, working alongside professional chefs in some of London's top restaurants. It's a fantastic opportunity for the trainees but it also tests their staying power and two more decide the life of a chef is not for them and leave the course. As the opening of the restaurant gets ever closer nothing is going to plan.

Tony travels back to his homeland, his roots, his favourite state in the union: New Jersey. Part nostalgia, part cautionary tale, Tony makes sure to hit up some NJ classics. He starts with a hot dog from a Bourdain family mainstay: Hiram's Roadstand. Later, he meets up with his brother Christopher and heads down to the Jersey Shore. On their way, Tony and Chris stop at Kubel's Bar and reminisce over some classic seafood dishes.

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

Rapper Big Zuu takes famous faces on culinary tours of European cities, teaching them everything that they need to know about the place through a dozen dishes. The rapper takes comedian Sindhu Vee on a culinary tour of the Spanish city, teaching her everything she needs to know through a dozen dishes.

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.

Michel visits a special orchard to sample the finest extra virgin olive oil, and uses it to dress his Provencal seafood special of braised cuttlefish with black rice. To top it off, he creates caramel-coated meringues.

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

Michel visits La Chassagnette, then goes off the beaten track to investigate the craft beer revolution that's underway in Provence.

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.

For Italians, the tomato is a national treasure. And once every year passionate Italian families all over Australia come together to make their yearly supply of la Passata.

Dive into today's episode as Kirsten presents a decadent chocolate date & meringue cake, luxuriously rich and moist. Continue the journey with Kirsten's soft and fluffy marshmallow wheels, and experience the magic of an extraordinary creme caramel that melts in your mouth.

Jamie sends the trainees on placements for a month, working alongside professional chefs in some of London's top restaurants. It's a fantastic opportunity for the trainees but it also tests their staying power and two more decide the life of a chef is not for them and leave the course. As the opening of the restaurant gets ever closer nothing is going to plan.

In Murcia, James shops at the local market and eats exceptional tapas. He learns how to make Caldero and goes to an apricot farm. We are also introduced to Paparajotes.

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

The wild northeast coast of South Africa is like nothing you've seen. And it's here Warren will find himself romanced by empty beaches, rugged open oceans, and waterways filled with wild hippopotamus.

In this concluding episode, Tom recalls life as a young chef in the competitive world of the professional kitchen.

In Kent, The Garden of England, Rick harvests English cherries at a family-run farm. From Ramsgate he heads out to sea in search of Dover sole, his favourite fish.

Rapper Big Zuu takes famous faces on culinary tours of European cities, teaching them everything that they need to know about the place through a dozen dishes. The rapper takes comedian Sindhu Vee on a culinary tour of the Spanish city, teaching her everything she needs to know through a dozen dishes.

It's the final night in Peterborough and Rosie is confident that her night will be the best of the week, clinching her the 1000 pound prize. Will Rosie pull it off and grab the cash, or will she make a complete pig's ear of it all?

Jimmy finds out if people should be eating cod and asks whether or not there are enough cod in the sea to go around. He takes a trip to Iceland to discover why supermarkets in the UK stock Iceland's cod instead of British cod. Kate investigates why most British supermarkets only stock one variety of banana, unlike other fruit varieties, and heads to Malaysia to learn about a disease that could mean the end of the country's favorite fruit. And Matt discovers the methods used to make popcorn and why eating buckets of it can sometimes still not satisfy one's appetite.

Elena and Khanh are cooking a pomegranate and lamb skewers dish. Then at Khanh's restaurant, The George on Collins, he shows us a vegan pomelo salad. They finish up with roasted lamb zucchini boats that is fun for the whole family.

We join professional rock fishermen at dawn to learn why so many Italians are drawn to the sea to fish for dinner. Chef Robert Castellani shows Guy an ingenious way of baking snapper, and explains why Sicilians put a coin in the mouth of the fish. Luciana Sampogna demonstrates taralli, while Fred Pizzini shares his recipe for duck ragu, which the whole family enjoys alfresco with some of the family's wines.

Mary proves that you don't need to break the bank on fancy gadgets to whip up some delicious baked goods. Join her as she creates cake doughnuts, chocolate cherry galette, and cheesecake ice cream.

Sinaloa's premiere resort town claims 13-miles of beautiful Pacific coastline with boardwalks and pristine streets lined with brightly-coloured homes and some of the best restaurants in Mexico.

Michel Roux is in search of the perfect honey to create a delicious sauce for a dish of new season duck. He'll show us how to make an elegant ratatouille with a twist to eat either hot or cold.

Chef and owner of Canberra's Lolo and Lola's, Kim Cudia-Prieto cooks a specialty dish called Kinamatisan Manok using classic ingredients that are local to her hometown.

Chuck travels to Temiscamingue and joins the Wild Basket, an initiative that brings traditional foraging techniques to future generations.

There are not many places in Sweden like Tornedalen. A rushing river has provided for locals for centuries, and the very fertile land has yielded amazing crops for centuries.

Justine is in fine form creating Stuffed Pork and Veal Zucchini and Baja-Style Fish Tacos. Adam Swanson comes by to make a Casarecce with Rabbit and Truffle Sugo.

Nigella Lawson's got company and she's sharing her foolproof, stress-free recipes for a party. On the menu are a bountiful spicy beef chilli with a golden crispy cornbread topping, served with cool green guacamole and all the sides. The meal is finished off with a scrumptious chocolate cherry trifle.

Hugh's sow Maggie is due to give birth to piglets. There is little Hugh can do to help except build a maternity room and leave her to it.

In the kitchen, Adam, journalist Benjamin Law and actor Lucy Durack are sharing their current food obsessions.

This episode is a heartfelt tribute to Horn Island's charm, its people, and the deep connection between the community and the sea.

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.

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.

Dave and Si head to The Stackpole Inn, where Head Chef Matt Waldron prides himself on using local ingredients; can the bikers find some new local treats he hasn't yet uncovered?

Adam, actor Matt Okine, and video game critic Steph Bendixen are in the kitchen making dishes inspired by their favourite flavours.

Maggie and Simon cook up some ancient grains and take a good look at the 'Slow Food' movement, just what's needed to rustle up a warm and comforting winter menu.

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 finds out if people should be eating cod and asks whether or not there are enough cod in the sea to go around. He takes a trip to Iceland to discover why supermarkets in the UK stock Iceland's cod instead of British cod. Kate investigates why most British supermarkets only stock one variety of banana, unlike other fruit varieties, and heads to Malaysia to learn about a disease that could mean the end of the country's favorite fruit. And Matt discovers the methods used to make popcorn and why eating buckets of it can sometimes still not satisfy one's appetite.

This episode is a heartfelt tribute to Horn Island's charm, its people, and the deep connection between the community and the sea.

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.

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.

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.

Dave and Si head to The Stackpole Inn, where Head Chef Matt Waldron prides himself on using local ingredients; can the bikers find some new local treats he hasn't yet uncovered?

Adam, actor Matt Okine, and video game critic Steph Bendixen are in the kitchen making dishes inspired by their favourite flavours.

Maggie and Simon cook up some ancient grains and take a good look at the 'Slow Food' movement, just what's needed to rustle up a warm and comforting winter menu.

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 finds out if people should be eating cod and asks whether or not there are enough cod in the sea to go around. He takes a trip to Iceland to discover why supermarkets in the UK stock Iceland's cod instead of British cod. Kate investigates why most British supermarkets only stock one variety of banana, unlike other fruit varieties, and heads to Malaysia to learn about a disease that could mean the end of the country's favorite fruit. And Matt discovers the methods used to make popcorn and why eating buckets of it can sometimes still not satisfy one's appetite.

Elena and Khanh are cooking a pomegranate and lamb skewers dish. Then at Khanh's restaurant, The George on Collins, he shows us a vegan pomelo salad. They finish up with roasted lamb zucchini boats that is fun for the whole family.

We join professional rock fishermen at dawn to learn why so many Italians are drawn to the sea to fish for dinner. Chef Robert Castellani shows Guy an ingenious way of baking snapper, and explains why Sicilians put a coin in the mouth of the fish. Luciana Sampogna demonstrates taralli, while Fred Pizzini shares his recipe for duck ragu, which the whole family enjoys alfresco with some of the family's wines.

Mary proves that you don't need to break the bank on fancy gadgets to whip up some delicious baked goods. Join her as she creates cake doughnuts, chocolate cherry galette, and cheesecake ice cream.

Sinaloa's premiere resort town claims 13-miles of beautiful Pacific coastline with boardwalks and pristine streets lined with brightly-coloured homes and some of the best restaurants in Mexico.

Michel Roux is in search of the perfect honey to create a delicious sauce for a dish of new season duck. He'll show us how to make an elegant ratatouille with a twist to eat either hot or cold.

Chef and owner of Canberra's Lolo and Lola's, Kim Cudia-Prieto cooks a specialty dish called Kinamatisan Manok using classic ingredients that are local to her hometown.

Chuck travels to Temiscamingue and joins the Wild Basket, an initiative that brings traditional foraging techniques to future generations.

There are not many places in Sweden like Tornedalen. A rushing river has provided for locals for centuries, and the very fertile land has yielded amazing crops for centuries.

Justine is in fine form creating Stuffed Pork and Veal Zucchini and Baja-Style Fish Tacos. Adam Swanson comes by to make a Casarecce with Rabbit and Truffle Sugo.

Nigella Lawson's got company and she's sharing her foolproof, stress-free recipes for a party. On the menu are a bountiful spicy beef chilli with a golden crispy cornbread topping, served with cool green guacamole and all the sides. The meal is finished off with a scrumptious chocolate cherry trifle.

Hugh's sow Maggie is due to give birth to piglets. There is little Hugh can do to help except build a maternity room and leave her to it.

In the kitchen, Adam, journalist Benjamin Law and actor Lucy Durack are sharing their current food obsessions.

This episode is a heartfelt tribute to Horn Island's charm, its people, and the deep connection between the community and the sea.

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.

Back with his new series, Shane Delia witnesses the rebirth of Ottoman cuisine and traditions in Istanbul, the city that straddles the continents of Europe and Asia. The episode follows Shane as he explores the lifestyle of the sultans. Then, wanting to see how the other half lived during Ottoman times, he joins the people of Istanbul in a public 'Iftar' feast, a modern revival of an Ottoman tradition.

Kate's in France, finding out whether a glass of red wine a day really does keep the doctor away. Venison, traditionally the meat of kings, this lean healthy meat has become hugely popular over the last decade, Jimmy investigates why we seem to be importing so much of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Plus Matt's lifting the lid on skimmed milk. Whole, semi skimmed, skimmed - we can pick and choose the milk that's right for us but how do dairy farmers get exactly the right amount of fat in every pint of milk?

In the kitchen Elena is joined by Kinsan from Asian Inspirations, making a salmon flake onigiri, perfect for a lunch box snack. Khanh is then whipping up walnut stuffed figs and cheats salted caramel, followed by a refreshing spring greens salad by Elena.

Tonight, chef Stefano Di Pieri shows Guy how he uses blood oranges to make a kingfish carpaccio with shaved fennel. In Adelaide, butcher Tony Marino from the Central Market invites us to join his family for an Abruzzese banquet with porchetta on a spit and the most unusual way of serving polenta. And pastry chef Alexandra Rispoli shows how to mix and cook fragrant pistachio biscotti.

Mary takes on the challenge of getting the most flavourful dishes from the fewest number of ingredients, and cooks peach bourbon chicken, red pepper roast salmon and zucchini cappelini.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's 'Pueblos Magicos' or magic towns. El Fuerte was founded in 1563 right at a bend in the Fuerte river. Now a quiet colonial town, for over 300 years it was the most important commercial and agricultural center in northwest Mexico.

Chef Michel Roux heads out to the wetlands of the Camargue to meet the famous black bulls and the Gardiene horsemen who look after them. He'll be sampling a stew which takes a day to make, and barbecuing a delicious bavette steak that's cooked to perfection in five minutes.

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

Chuck learns about urban foraging and cooking traditional foods from Montreal's Indigenous communities.

At the northern-most part of Denmark, you are always close to raw, beautiful nature, and incredible sunlight that has drawn artists here for over 100 years.

Justine is joined by her mum, Francoise, who makes a tasty Chicken with Tarragon. Justine makes a Strawberry and Herb Tabouli and Baked Asparagus with Goat's Cheese Cigars.

It's the weekend, and for Nigella Lawson that means time for family feasting, leisurely baking, and cooking with the kids. She starts with a lunch that everyone loves: a chicken and sausage bake served with crispy rosemary roast potatoes and French-style petit pois. To top it all off, Nigella shows us how to make a chocolate honeybee cake.

On May Day every year, you can find the Wessex Morris Men dancing on the Cerne Abbas Giant. Crowds gather to watch the event and this presents Hugh with the perfect opportunity to make some cash selling chocolate waffles.

Adam, Violinist Satu Vanska and chef Adam D'Sylva are in the kitchen, pouring pure emotion into their food to stimulate the senses and provide the ultimate food experience.

Lorraine makes simple and classic recipes that have stood the test of time. From a twist on an Italian favourite, salmon saltimbocca with gremolata potatoes and crispy sage leaves to pan fried gnocci.

In this episode, Donal is delving into his favourite weekday dinners that always resulted in a polished plate, starting with a speedy Teriyaki Salmon with fluffy rice and greens.

This week Jamie proves that frozen fish can be just as good as fresh with his stunning fish tikka curry.

The Bikers continue their adventure in Northumberland, on the hunt for new, local food producers to impress a Michelin Star chef.

Head chef at Sydney restaurant Red Lantern Mark Jensen and author and chef Jason Roberts are in the Cook Up kitchen with Adam creating some easy and simple dishes that make root vegetables the hero.

The British brought the idea of public hotels - or 'pubs' - to Australia, and they've been a prominent feature of the Australian landscape ever since.

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!

Kate's in France, finding out whether a glass of red wine a day really does keep the doctor away. Venison, traditionally the meat of kings, this lean healthy meat has become hugely popular over the last decade, Jimmy investigates why we seem to be importing so much of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Plus Matt's lifting the lid on skimmed milk. Whole, semi skimmed, skimmed - we can pick and choose the milk that's right for us but how do dairy farmers get exactly the right amount of fat in every pint of milk?

Lorraine makes simple and classic recipes that have stood the test of time. From a twist on an Italian favourite, salmon saltimbocca with gremolata potatoes and crispy sage leaves to pan fried gnocci.

In this episode, Donal is delving into his favourite weekday dinners that always resulted in a polished plate, starting with a speedy Teriyaki Salmon with fluffy rice and greens.

This week Jamie proves that frozen fish can be just as good as fresh with his stunning fish tikka curry.

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

The Bikers continue their adventure in Northumberland, on the hunt for new, local food producers to impress a Michelin Star chef.

Head chef at Sydney restaurant Red Lantern Mark Jensen and author and chef Jason Roberts are in the Cook Up kitchen with Adam creating some easy and simple dishes that make root vegetables the hero.

The British brought the idea of public hotels - or 'pubs' - to Australia, and they've been a prominent feature of the Australian landscape ever since.

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!

Kate's in France, finding out whether a glass of red wine a day really does keep the doctor away. Venison, traditionally the meat of kings, this lean healthy meat has become hugely popular over the last decade, Jimmy investigates why we seem to be importing so much of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Plus Matt's lifting the lid on skimmed milk. Whole, semi skimmed, skimmed - we can pick and choose the milk that's right for us but how do dairy farmers get exactly the right amount of fat in every pint of milk?

In the kitchen Elena is joined by Kinsan from Asian Inspirations, making a salmon flake onigiri, perfect for a lunch box snack. Khanh is then whipping up walnut stuffed figs and cheats salted caramel, followed by a refreshing spring greens salad by Elena.

Tonight, chef Stefano Di Pieri shows Guy how he uses blood oranges to make a kingfish carpaccio with shaved fennel. In Adelaide, butcher Tony Marino from the Central Market invites us to join his family for an Abruzzese banquet with porchetta on a spit and the most unusual way of serving polenta. And pastry chef Alexandra Rispoli shows how to mix and cook fragrant pistachio biscotti.

Mary takes on the challenge of getting the most flavourful dishes from the fewest number of ingredients, and cooks peach bourbon chicken, red pepper roast salmon and zucchini cappelini.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's 'Pueblos Magicos' or magic towns. El Fuerte was founded in 1563 right at a bend in the Fuerte river. Now a quiet colonial town, for over 300 years it was the most important commercial and agricultural center in northwest Mexico.

Chef Michel Roux heads out to the wetlands of the Camargue to meet the famous black bulls and the Gardiene horsemen who look after them. He'll be sampling a stew which takes a day to make, and barbecuing a delicious bavette steak that's cooked to perfection in five minutes.

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

Chuck learns about urban foraging and cooking traditional foods from Montreal's Indigenous communities.

At the northern-most part of Denmark, you are always close to raw, beautiful nature, and incredible sunlight that has drawn artists here for over 100 years.

Justine is joined by her mum, Francoise, who makes a tasty Chicken with Tarragon. Justine makes a Strawberry and Herb Tabouli and Baked Asparagus with Goat's Cheese Cigars.

It's the weekend, and for Nigella Lawson that means time for family feasting, leisurely baking, and cooking with the kids. She starts with a lunch that everyone loves: a chicken and sausage bake served with crispy rosemary roast potatoes and French-style petit pois. To top it all off, Nigella shows us how to make a chocolate honeybee cake.

On May Day every year, you can find the Wessex Morris Men dancing on the Cerne Abbas Giant. Crowds gather to watch the event and this presents Hugh with the perfect opportunity to make some cash selling chocolate waffles.

Adam, Violinist Satu Vanska and chef Adam D'Sylva are in the kitchen, pouring pure emotion into their food to stimulate the senses and provide the ultimate food experience.

Lorraine makes simple and classic recipes that have stood the test of time. From a twist on an Italian favourite, salmon saltimbocca with gremolata potatoes and crispy sage leaves to pan fried gnocci.

In this episode, Donal is delving into his favourite weekday dinners that always resulted in a polished plate, starting with a speedy Teriyaki Salmon with fluffy rice and greens.

Shane alights at Gallipoli almost one hundred years after the famed 1915 ANZAC landings. From here, he gets to know the Dardanelles, and witnesses how the local cuisine has been influenced by the infiltration of so many different cultures. He also travels to the hinterland to meet people who prepare food according to local traditions, which have survived because of the bonds that hold people together.

Jimmy investigates whether Manuka honey has any medicinal properties. Caviar is associated with luxury and wealth, but Kate discovers how some varieties of the delicacy are sold with a relatively low price tag. Meanwhile, Matt heads to a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.

Elena kicks off the show with a vegan san choy bow recipe that will please the whole family. Then Khanh and Bel from Wine Selectors are making a controversial pizza, paired with the perfect wines. Elena finishes off the show with a quick Manchego honey and thyme recipe.

This episode celebrates the tradition of preserving the best in season. Maeve meets Pietro Demaio whose book 'Preserving the Italian Way' has been a bestseller. In Adelaide, Pat D'Onofrio and Lina Verrilli grow and cure their own olives; and Claudio Ferraro shows how to make pastry sfogliatelle with fine layers of pastry filled with ricotta. Later, Guy spends a few winter days with the Momesso family making salami.

Celebrate the veg life with Mary's sweet potato enchiladas, chickpea socca, and veggie pakoras.

Pati travels into the mountains of Sinaloa to the tiny village of Jinetes - a place that appears to be stuck in time. The small population of barely 100 people live on whatever the land gives them. Miles and miles removed from civilization, they've managed to preserve their customs and recipes for generations.

Michel Roux continues on his food adventure, looking for the best produce he can find to bring back to his holiday kitchen. He visits a pig farm in search of the best cuts for a delicious pork provencale, and he shares an old family recipe for souffleed omelette.

Kylie Javier Ashton, Sydney multi-award-winning restaurant manager, makes a refreshing cocktail based on a childhood favourite, called Melon.

In Kahnawake, Chuck visits the community garden and learns the virtues of strawberries and corn.

East Denmark contains some of Denmark's most fertile lands, and many formerly traditional farmers are converting to organic production and winning awards for their specialist cheeses and wine.

Kirsten Tibballs drops in to make an easy Microwave Sponge Dessert. Justine makes a Squid Fritto with Aiolo and Miso Duck Legs.

It's dinnertime at Nigella Lawson's house and she shares two fabulous meals that are super-fast and full of flavour. First, there's speedy sake salmon followed by light-as-air zabaglione. She also shows off a meal that's perfect for small numbers: crunchy pork chops topped with a spinach and tomato salad.

Spring spells many new arrivals at Hugh's farm. Maggie has given birth to 11 piglets, and they are today joined by two new lambs.

Proving that the best things come in small packages, chef Anna Polyviou, and Professor Stephen Simpson join Adam in the Cook Up Kitchen to make parcels of joy.

Marcus wants to discover unique Mallorcan breakfasts and he begins his search at Mistral, the first cafe on the island to roast their own coffee.

Rachael demonstrates how to make her version of a Thai whole fish and Fish Fillet Supper served with a corn and cherry tomato salad with fresh basil and mint.

Rob and Craig meet up with a local fig grower named Gioele. Lying beneath a rugged mountain range, his farm goes back generations. Gioele shows the chefs the fig farming process and what makes his figs so special.

In Kolkata street food isn't only about the hawker stalls. Coffee Houses are part meeting place, part restaurant, part community hall, serving up quick and simple food for the multitudes.

The Hairy Bikers head to the Isle of Bute, a place that holds special memories for them both. They discover how locals are embracing change while keeping important traditions alive.

Pastry chef Lauren Eldridge and food writer Lorraine Elliott create their ultimate weekend sweet treats in the kitchen with Adam.

One thing Maggie and Simon are unanimous on is that there is nothing quite like the satisfaction of cooking with something you have grown in your own garden. Simon introduces us to writer, Lolo Houbein, a woman who is a huge advocate for people growing their own food.

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.

Jimmy investigates whether Manuka honey has any medicinal properties. Caviar is associated with luxury and wealth, but Kate discovers how some varieties of the delicacy are sold with a relatively low price tag. Meanwhile, Matt heads to a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.

Marcus wants to discover unique Mallorcan breakfasts and he begins his search at Mistral, the first cafe on the island to roast their own coffee.

Rachael demonstrates how to make her version of a Thai whole fish and Fish Fillet Supper served with a corn and cherry tomato salad with fresh basil and mint.

Rob and Craig meet up with a local fig grower named Gioele. Lying beneath a rugged mountain range, his farm goes back generations. Gioele shows the chefs the fig farming process and what makes his figs so special.

In Kolkata street food isn't only about the hawker stalls. Coffee Houses are part meeting place, part restaurant, part community hall, serving up quick and simple food for the multitudes.

The Hairy Bikers head to the Isle of Bute, a place that holds special memories for them both. They discover how locals are embracing change while keeping important traditions alive.

Pastry chef Lauren Eldridge and food writer Lorraine Elliott create their ultimate weekend sweet treats in the kitchen with Adam.

One thing Maggie and Simon are unanimous on is that there is nothing quite like the satisfaction of cooking with something you have grown in your own garden. Simon introduces us to writer, Lolo Houbein, a woman who is a huge advocate for people growing their own food.

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.

Jimmy investigates whether Manuka honey has any medicinal properties. Caviar is associated with luxury and wealth, but Kate discovers how some varieties of the delicacy are sold with a relatively low price tag. Meanwhile, Matt heads to a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.

Elena kicks off the show with a vegan san choy bow recipe that will please the whole family. Then Khanh and Bel from Wine Selectors are making a controversial pizza, paired with the perfect wines. Elena finishes off the show with a quick Manchego honey and thyme recipe.

This episode celebrates the tradition of preserving the best in season. Maeve meets Pietro Demaio whose book 'Preserving the Italian Way' has been a bestseller. In Adelaide, Pat D'Onofrio and Lina Verrilli grow and cure their own olives; and Claudio Ferraro shows how to make pastry sfogliatelle with fine layers of pastry filled with ricotta. Later, Guy spends a few winter days with the Momesso family making salami.

Celebrate the veg life with Mary's sweet potato enchiladas, chickpea socca, and veggie pakoras.

Pati travels into the mountains of Sinaloa to the tiny village of Jinetes - a place that appears to be stuck in time. The small population of barely 100 people live on whatever the land gives them. Miles and miles removed from civilization, they've managed to preserve their customs and recipes for generations.

Michel Roux continues on his food adventure, looking for the best produce he can find to bring back to his holiday kitchen. He visits a pig farm in search of the best cuts for a delicious pork provencale, and he shares an old family recipe for souffleed omelette.

Kylie Javier Ashton, Sydney multi-award-winning restaurant manager, makes a refreshing cocktail based on a childhood favourite, called Melon.

In Kahnawake, Chuck visits the community garden and learns the virtues of strawberries and corn.

East Denmark contains some of Denmark's most fertile lands, and many formerly traditional farmers are converting to organic production and winning awards for their specialist cheeses and wine.

Kirsten Tibballs drops in to make an easy Microwave Sponge Dessert. Justine makes a Squid Fritto with Aiolo and Miso Duck Legs.

It's dinnertime at Nigella Lawson's house and she shares two fabulous meals that are super-fast and full of flavour. First, there's speedy sake salmon followed by light-as-air zabaglione. She also shows off a meal that's perfect for small numbers: crunchy pork chops topped with a spinach and tomato salad.

Spring spells many new arrivals at Hugh's farm. Maggie has given birth to 11 piglets, and they are today joined by two new lambs.

Proving that the best things come in small packages, chef Anna Polyviou, and Professor Stephen Simpson join Adam in the Cook Up Kitchen to make parcels of joy.

Marcus wants to discover unique Mallorcan breakfasts and he begins his search at Mistral, the first cafe on the island to roast their own coffee.

Rachael demonstrates how to make her version of a Thai whole fish and Fish Fillet Supper served with a corn and cherry tomato salad with fresh basil and mint.

Shane discovers how the state of flux that characterises this region has given rise to a cuisine and culture that draws on ancient traditions carried by people moving from one place to the next. Shane meets descendants of Greek Muslim families forcibly relocated to Turkey from Greece in the infamous population exchange of 1923.

Jimmy gives our supermarket fish a sniff to discover how fresh the stock in the superstores really is. How can asparagus be grown all year round in one of the driest places on earth - The Ica Valley in Peru? Kate's heads there to find out. Plus Matt travels to a secret location to track down the only wasabi plants grown in the UK, and stings his nostrils in the process!

There's a beef, broccoli and beans dish by Elena. Then Khanh and David Mann are on the road cooking a traditional Vietnamese rice paper pizza. To finish off, a toasty roasty red salad by Elena.

In a beautiful house in the Adelaide Hills, chef Salvatore Pepe cooks perfect bistecca served with white beans. Guy shares his recipe for fresh pasta and Andrew Cibej makes a spinach, ricotta and potato-filled ravioli. Maeve is surrounded by almond blossom in South Australia, visiting Munno Parra Downs, and Guy joins Melbourne sweets queen Marianna Di Bartolo as she folds fresh almonds into her luscious soft nougat.

Mary shares all the recipes you need to host a fantastic holiday hang: baked camembert, peppercorn beef, mashed potatoes and onion gravy.

Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo. Today the El Chepe railway is a historic passenger train that connects the city of Los Mochis to Chihuaha with stunning views of the Sinaloa countryside and the Copper Canyon.

Michel cooks a fabulous lunch of lamb, seasonal vegetables and rose jus, then meets a forager to pick wild herbs and vegetables, which he serves with pan-fried fillets of Mediterranean scorpion fish.

Regina Meehan from Melbourne's Hoy Pinoy demonstrates how to make a lobster roll with Filipino adobo sauce.

Chuck travels to Ontario to meet Norman, an expert in nature interpretation for the French River area.

Located in Sweden's south, beautiful Kristianstad is a 400-year old town surrounded by the ocean, fertile farmland and protected wetlands to aid the environment.

Join Justine for Lemon Meringue Pie and Balinese Whole Fish. Laura Cassai comes in to make a delicious and healthy Wholemeal Penne with Kale and Goat's cheese.

Nigella Lawson shares her fabulous, fun recipes that appeal to kids of all ages. Whether you're 8 or 80 you'll love her mozzarella-stuffed baked potatoes served with crisp-coated chicken nuggets and salad.

With spring fast becoming summer, Hugh is tempted into installing beehives at The River Cottage HQ in order to reap the harvest of the bees' hard work.

Expert in the art of date nights, former Bachelorette Brooke Blurton, and comedian Mark Humphries join Adam in the kitchen to create date night dishes.

Chefs John Torode and Lisa Faulkner tuck into a lavish smoked meat banquet and have a behind-the-scenes tour at the very first winery in Western Australia, before John finally gets a taste of childhood.

Jamie makes a delicious spicy pork goulash using a variety of ingredients from the capsicum family.

A one-pot pasta that will blow your taste buds. Michael Symon whips up a flavor-packed Italian dinner inspired by his college dorm days.

For their next adventure Out West, the Hairy Bikers are back in Scotland, hoping to unearth some hidden gems amongst the wonderful food producing region of Dumfries and Galloway.

Adam and guests TV presenter Julia Zemiro and chef Morgan McGlone whip up some delicious dishes in the kitchen inspired by their favourite books.

Maggie and Simon look at the past, the present and the future of food in Australia. They create recipes using their favourite foods that are locally grown and sourced, and talk about what they hope for the future of food in Australia.

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 gives our supermarket fish a sniff to discover how fresh the stock in the superstores really is. How can asparagus be grown all year round in one of the driest places on earth - The Ica Valley in Peru? Kate's heads there to find out. Plus Matt travels to a secret location to track down the only wasabi plants grown in the UK, and stings his nostrils in the process!

Chefs John Torode and Lisa Faulkner tuck into a lavish smoked meat banquet and have a behind-the-scenes tour at the very first winery in Western Australia, before John finally gets a taste of childhood.

Jamie makes a delicious spicy pork goulash using a variety of ingredients from the capsicum family.

A one-pot pasta that will blow your taste buds. Michael Symon whips up a flavor-packed Italian dinner inspired by his college dorm days.

For their next adventure Out West, the Hairy Bikers are back in Scotland, hoping to unearth some hidden gems amongst the wonderful food producing region of Dumfries and Galloway.

Adam and guests TV presenter Julia Zemiro and chef Morgan McGlone whip up some delicious dishes in the kitchen inspired by their favourite books.

Maggie and Simon look at the past, the present and the future of food in Australia. They create recipes using their favourite foods that are locally grown and sourced, and talk about what they hope for the future of food in Australia.

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 gives our supermarket fish a sniff to discover how fresh the stock in the superstores really is. How can asparagus be grown all year round in one of the driest places on earth - The Ica Valley in Peru? Kate's heads there to find out. Plus Matt travels to a secret location to track down the only wasabi plants grown in the UK, and stings his nostrils in the process!

There's a beef, broccoli and beans dish by Elena. Then Khanh and David Mann are on the road cooking a traditional Vietnamese rice paper pizza. To finish off, a toasty roasty red salad by Elena.

In a beautiful house in the Adelaide Hills, chef Salvatore Pepe cooks perfect bistecca served with white beans. Guy shares his recipe for fresh pasta and Andrew Cibej makes a spinach, ricotta and potato-filled ravioli. Maeve is surrounded by almond blossom in South Australia, visiting Munno Parra Downs, and Guy joins Melbourne sweets queen Marianna Di Bartolo as she folds fresh almonds into her luscious soft nougat.

Mary shares all the recipes you need to host a fantastic holiday hang: baked camembert, peppercorn beef, mashed potatoes and onion gravy.

Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo. Today the El Chepe railway is a historic passenger train that connects the city of Los Mochis to Chihuaha with stunning views of the Sinaloa countryside and the Copper Canyon.

Michel cooks a fabulous lunch of lamb, seasonal vegetables and rose jus, then meets a forager to pick wild herbs and vegetables, which he serves with pan-fried fillets of Mediterranean scorpion fish.

Regina Meehan from Melbourne's Hoy Pinoy demonstrates how to make a lobster roll with Filipino adobo sauce.

Chuck travels to Ontario to meet Norman, an expert in nature interpretation for the French River area.

Located in Sweden's south, beautiful Kristianstad is a 400-year old town surrounded by the ocean, fertile farmland and protected wetlands to aid the environment.

Join Justine for Lemon Meringue Pie and Balinese Whole Fish. Laura Cassai comes in to make a delicious and healthy Wholemeal Penne with Kale and Goat's cheese.

Nigella Lawson shares her fabulous, fun recipes that appeal to kids of all ages. Whether you're 8 or 80 you'll love her mozzarella-stuffed baked potatoes served with crisp-coated chicken nuggets and salad.

With spring fast becoming summer, Hugh is tempted into installing beehives at The River Cottage HQ in order to reap the harvest of the bees' hard work.

Expert in the art of date nights, former Bachelorette Brooke Blurton, and comedian Mark Humphries join Adam in the kitchen to create date night dishes.

Chefs John Torode and Lisa Faulkner tuck into a lavish smoked meat banquet and have a behind-the-scenes tour at the very first winery in Western Australia, before John finally gets a taste of childhood.

Shane heads off to explore the Bodrum Peninsula, on board the Regina, a luxury schooner that featured in James Bond's most recent film, Skyfall. After all, the best way to see the Bodrum Peninsula, the jewel of western Turkey and heartland of Turkish Aegean cuisine - is by sea.

Jimmy Doherty wants to know why so much of the bacon you find in supermarkets originates in Denmark. He heads over to the Nordic kingdom to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day. Intrepid traveller and top taster Kate Quilton is in Italy meeting the makers of mozzarella. What is the liquid that mozzarella balls are bobbing in? In Italy's Campania region, she learns the ancient techniques used to produce the cheese. They're served as a delicacy in French restaurants, but Matt Tebbutt asks can you snack on the snails in your garden? Matt finds out how our common garden snails can go from potentially poisonous pests to delicious delicacies.

Elena is in the kitchen cooking up a delicious crispy eggplant dish. Khanh shows us his Thai-style pumpkin soup, followed by a gluten-free focaccia for all the gluten-sensitive bread lovers.

Guy hunts rabbit with chef Daniel Airo-Farula, while Maeve visits Stefano Manfredi on the Central Coast where he has planted a vegetable garden full of Italian produce ready for a classic minestrone. In Melbourne, Adelina Pulford shows Guy how to make the silkiest creamy panna cotta with prosecco, while Italian expatriate Aldo Cozzi and his coffee roaster Geroge Sabados explain the rules of enjoying good Italian coffee.

Alcohol is not just a fun meal pairing, it's also a super flavourful ingredient to cook with! Mary shakes things up with Wine Can Chicken. For another boozy meal, try Mary's Roast Pork with Red Wine Grape Sauce, using a dry red to complement the garlic and grainy mustard marinade.

Founded in 1594, Mocorito is a quiet, colourful colonial town known for one of Sinaloa's most beloved recipes - a slow-simmered pork dish called chilorio. Pati visits the home of Victoria Gonzalez, a cook known for having one of the best chilorio recipes in town.

Enthused by a visit to an artisan ice-cream maker in Avignon, Michel creates a simple but spectacular strawberry ice-cream Bombe Alaska. Then Michel invites his in-laws over for a feast of calf's tongue with sauce gribiche.

Rejoice Thomson, pastry chef and owner of Brisbane's Dovetail on Overend, makes a classic Australian dessert with a Filipino twist: miini ube pavlovas with passion fruit curd.

Jimmy visits the bustling Rapid Creek markets and it's abuzz with activity from the produce growers, food stalls, and locals doing their weekly shop. After the markets Jimmy heads south to Humpty Doo, 40km from Darwin to meet Muy Keav.

Tareq starts the next leg of his journey by visiting Sydvestjylland-a unique area in Denmark filled with endless contrasts.

The kitchen moves to New Caladonia for Banana Fritters with Vanilla Honey and Coconut. Then back to Melbourne for Mushroom and Silverbeet Fillo Slice and Trish McKenzie returns to make Peanut Butter Energy Bars.

Nigella Lawson cooks up breakfast at all hours from her everyday boiled egg favourite to dishes that will wow brunch guests like raspberry and oatmeal swirls. Nigella is making a fabulous crunchy chocolate peanut granola and cheese cakelets with strawberry sauce for a leisurely breakfast with the kids. Then she's whipping up a fantastic back from the party midnight feast of bacon and tomato hash.

It's high summer and the season's underway for Dorset's carnivals and regattas. Never one to miss an opportunity for trade, Hugh teams up with Lyme Regis fisherman John Wason to catch, cook and flog John's favourite fruit of the sea: whelks.

Singer-songwriter Emma Donovan and chef Ben Devlin join Adam to get creative with dishes using dough.

Gary begins his South African adventure, meeting his best friend and fellow musician Eliot Kennedy in Franschhoek.

The Service Station's Head Lifestyle Buyer, Tracy, gets her hands dirty as she meets ceramicist Mary, who has been supplying the farm shop for 20 years.

For their next adventure Out West, the Hairy Bikers are taking an emotional trip down memory lane as they explore Dave's home county of Lancashire.

The first winner of MasterChef Julie Goodwin and comedian extraordinaire Aaron Chen are in the kitchen with Adam to whip up their favourite soup recipes.

All good things have to come to an end. To go out with a bang and to celebrate four fabulous years, Maggie and Simon are cooking for a party, to thank everyone who has helped make the show.

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.

Jimmy Doherty wants to know why so much of the bacon you find in supermarkets originates in Denmark. He heads over to the Nordic kingdom to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day. Intrepid traveller and top taster Kate Quilton is in Italy meeting the makers of mozzarella. What is the liquid that mozzarella balls are bobbing in? In Italy's Campania region, she learns the ancient techniques used to produce the cheese. They're served as a delicacy in French restaurants, but Matt Tebbutt asks can you snack on the snails in your garden? Matt finds out how our common garden snails can go from potentially poisonous pests to delicious delicacies.

Gary begins his South African adventure, meeting his best friend and fellow musician Eliot Kennedy in Franschhoek.

The Service Station's Head Lifestyle Buyer, Tracy, gets her hands dirty as she meets ceramicist Mary, who has been supplying the farm shop for 20 years.

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

For their next adventure Out West, the Hairy Bikers are taking an emotional trip down memory lane as they explore Dave's home county of Lancashire.

The first winner of MasterChef Julie Goodwin and comedian extraordinaire Aaron Chen are in the kitchen with Adam to whip up their favourite soup recipes.

All good things have to come to an end. To go out with a bang and to celebrate four fabulous years, Maggie and Simon are cooking for a party, to thank everyone who has helped make the show.

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.

Jimmy Doherty wants to know why so much of the bacon you find in supermarkets originates in Denmark. He heads over to the Nordic kingdom to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day. Intrepid traveller and top taster Kate Quilton is in Italy meeting the makers of mozzarella. What is the liquid that mozzarella balls are bobbing in? In Italy's Campania region, she learns the ancient techniques used to produce the cheese. They're served as a delicacy in French restaurants, but Matt Tebbutt asks can you snack on the snails in your garden? Matt finds out how our common garden snails can go from potentially poisonous pests to delicious delicacies.

Elena is in the kitchen cooking up a delicious crispy eggplant dish. Khanh shows us his Thai-style pumpkin soup, followed by a gluten-free focaccia for all the gluten-sensitive bread lovers.

Guy hunts rabbit with chef Daniel Airo-Farula, while Maeve visits Stefano Manfredi on the Central Coast where he has planted a vegetable garden full of Italian produce ready for a classic minestrone. In Melbourne, Adelina Pulford shows Guy how to make the silkiest creamy panna cotta with prosecco, while Italian expatriate Aldo Cozzi and his coffee roaster Geroge Sabados explain the rules of enjoying good Italian coffee.

Alcohol is not just a fun meal pairing, it's also a super flavourful ingredient to cook with! Mary shakes things up with Wine Can Chicken. For another boozy meal, try Mary's Roast Pork with Red Wine Grape Sauce, using a dry red to complement the garlic and grainy mustard marinade.

Founded in 1594, Mocorito is a quiet, colourful colonial town known for one of Sinaloa's most beloved recipes - a slow-simmered pork dish called chilorio. Pati visits the home of Victoria Gonzalez, a cook known for having one of the best chilorio recipes in town.

Enthused by a visit to an artisan ice-cream maker in Avignon, Michel creates a simple but spectacular strawberry ice-cream Bombe Alaska. Then Michel invites his in-laws over for a feast of calf's tongue with sauce gribiche.

Rejoice Thomson, pastry chef and owner of Brisbane's Dovetail on Overend, makes a classic Australian dessert with a Filipino twist: miini ube pavlovas with passion fruit curd.

Jimmy visits the bustling Rapid Creek markets and it's abuzz with activity from the produce growers, food stalls, and locals doing their weekly shop. After the markets Jimmy heads south to Humpty Doo, 40km from Darwin to meet Muy Keav.

Tareq starts the next leg of his journey by visiting Sydvestjylland-a unique area in Denmark filled with endless contrasts.

The kitchen moves to New Caladonia for Banana Fritters with Vanilla Honey and Coconut. Then back to Melbourne for Mushroom and Silverbeet Fillo Slice and Trish McKenzie returns to make Peanut Butter Energy Bars.

Nigella Lawson cooks up breakfast at all hours from her everyday boiled egg favourite to dishes that will wow brunch guests like raspberry and oatmeal swirls. Nigella is making a fabulous crunchy chocolate peanut granola and cheese cakelets with strawberry sauce for a leisurely breakfast with the kids. Then she's whipping up a fantastic back from the party midnight feast of bacon and tomato hash.

It's high summer and the season's underway for Dorset's carnivals and regattas. Never one to miss an opportunity for trade, Hugh teams up with Lyme Regis fisherman John Wason to catch, cook and flog John's favourite fruit of the sea: whelks.