Antonio and Gennaro eat their way along a culinary pilgrimage through Puglia's monasteries, holy shrines and festivals. Later, they join an olive harvest, eat at a straw-fired bread oven and join in a unique celebration of the Day of the Dead.

Once a year Silvia's friend Michael and his whole family come together for one of their most cherished family food rituals, Salami Day. In this episode Silvia has been invited to the family gathering to lend a hand and learn how true homemade Italian sausages and salamis are crafted, and about how important the tradition is to Michael's whole family. Wait until you see the pasta they make.

Get ready for today's cocoa-rich episode with Kirsten's ultimate chocolate cupcakes and chocolate covered toffee apples.

With the weather slowly migrating into colder territory, there's nothing better than a comforting, hearty meal. Silvia has curated the perfect selection of dishes for this trans-seasonal period or for whenever you,re craving something a little more filling.

In Thailand, foraging for wild ingredients and living off what the land provides is a big part of the way people live. In Byron, Indigenous woman Arabella Douglas forages for native ingredients and supplies chefs such as Josh Lewis of Fleet Restaurant. After Josh cooks Palisa a dish using emu eggs, she heads to collect pipis with Arabella, and they partake in a sumptuous campfire cook up of local seafood.

At Panama's Hacienda Mamecillo, a remote family farm and restaurant nestled in a cloud forest, Kristen Kish learns the secrets of trek-to-table cuisine. But the pressure is on when Chef Rolando asks her to lend a hand in the kitchen as they cook a meal for Panama's top chef, Charlie Collins.

Beloved UK broadcaster Dermot O'Leary is on a culinary voyage of discovery. On Dermot's Taste of Ireland, he explores his ancestral homeland and reconnects with his roots.

Rick starts his journey in San Francisco and enjoys legendary dishes like 'hangtown fry' oyster pancake. San Francisco is also the home of sourdough and where America's love affair with seasonal cooking took hold.

Tony travels to Addis Adaba, the capital of Ethiopia, to sample injera bread, beyaynetu platters, coffee and traditional music with acclaimed chef Marcus Samuelsson and his wife Maya.

Mark dives headfirst into the world of Peranakan cuisine, exploring flavors influenced by Chinese, Malay, and Indonesian techniques. Through dishes prepared by renowned pioneer Chef Violet Oon and Michelin-starred Chef Malcolm Lee, Mark tastes traditional recipes with modern twists.

Andrew scopes out the creative and rustic comfort dishes of Quebec City, Canada. Influenced by French and English settlers, the city is full of old-world charm, late-night diners, hearty food and plenty of maple syrup.

Andrew travels to Birmingham to explore one of the fastest-growing food scenes in America. From the state's signature barbecue to innovative Southern cuisine, he gets a taste of what makes the Magic City so unique.

With the weather slowly migrating into colder territory, there's nothing better than a comforting, hearty meal. Silvia has curated the perfect selection of dishes for this trans-seasonal period or for whenever you,re craving something a little more filling.

Chef Antonio Carluccio returns to his home town of Borgofranco, in the Italian Piedmont region, to look at whether the rivalry between north and south is as strong as ever. He and Gennaro Contaldo take part in traditional celebrations in Asti, where tension reaches boiling point during a horse race, and discover the new array of ingredients brought in by immigrants at the Turin vegetable market.

Antonio and Gennaro eat their way along a culinary pilgrimage through Puglia's monasteries, holy shrines and festivals. Later, they join an olive harvest, eat at a straw-fired bread oven and join in a unique celebration of the Day of the Dead.

Once a year Silvia's friend Michael and his whole family come together for one of their most cherished family food rituals, Salami Day. In this episode Silvia has been invited to the family gathering to lend a hand and learn how true homemade Italian sausages and salamis are crafted, and about how important the tradition is to Michael's whole family. Wait until you see the pasta they make.

Get ready for today's cocoa-rich episode with Kirsten's ultimate chocolate cupcakes and chocolate covered toffee apples.

Tony travels to Addis Adaba, the capital of Ethiopia, to sample injera bread, beyaynetu platters, coffee and traditional music with acclaimed chef Marcus Samuelsson and his wife Maya.

Mark dives headfirst into the world of Peranakan cuisine, exploring flavors influenced by Chinese, Malay, and Indonesian techniques. Through dishes prepared by renowned pioneer Chef Violet Oon and Michelin-starred Chef Malcolm Lee, Mark tastes traditional recipes with modern twists.

Andrew scopes out the creative and rustic comfort dishes of Quebec City, Canada. Influenced by French and English settlers, the city is full of old-world charm, late-night diners, hearty food and plenty of maple syrup.

At Panama's Hacienda Mamecillo, a remote family farm and restaurant nestled in a cloud forest, Kristen Kish learns the secrets of trek-to-table cuisine. But the pressure is on when Chef Rolando asks her to lend a hand in the kitchen as they cook a meal for Panama's top chef, Charlie Collins.

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

Beloved UK broadcaster Dermot O'Leary is on a culinary voyage of discovery. On Dermot's Taste of Ireland, he explores his ancestral homeland and reconnects with his roots.

Rick starts his journey in San Francisco and enjoys legendary dishes like 'hangtown fry' oyster pancake. San Francisco is also the home of sourdough and where America's love affair with seasonal cooking took hold.

Chef Antonio Carluccio returns to his home town of Borgofranco, in the Italian Piedmont region, to look at whether the rivalry between north and south is as strong as ever. He and Gennaro Contaldo take part in traditional celebrations in Asti, where tension reaches boiling point during a horse race, and discover the new array of ingredients brought in by immigrants at the Turin vegetable market.

Antonio and Gennaro eat their way along a culinary pilgrimage through Puglia's monasteries, holy shrines and festivals. Later, they join an olive harvest, eat at a straw-fired bread oven and join in a unique celebration of the Day of the Dead.

Once a year Silvia's friend Michael and his whole family come together for one of their most cherished family food rituals, Salami Day. In this episode Silvia has been invited to the family gathering to lend a hand and learn how true homemade Italian sausages and salamis are crafted, and about how important the tradition is to Michael's whole family. Wait until you see the pasta they make.

Get ready for today's cocoa-rich episode with Kirsten's ultimate chocolate cupcakes and chocolate covered toffee apples.

With the weather slowly migrating into colder territory, there's nothing better than a comforting, hearty meal. Silvia has curated the perfect selection of dishes for this trans-seasonal period or for whenever you,re craving something a little more filling.

In Thailand, foraging for wild ingredients and living off what the land provides is a big part of the way people live. In Byron, Indigenous woman Arabella Douglas forages for native ingredients and supplies chefs such as Josh Lewis of Fleet Restaurant. After Josh cooks Palisa a dish using emu eggs, she heads to collect pipis with Arabella, and they partake in a sumptuous campfire cook up of local seafood.

At Panama's Hacienda Mamecillo, a remote family farm and restaurant nestled in a cloud forest, Kristen Kish learns the secrets of trek-to-table cuisine. But the pressure is on when Chef Rolando asks her to lend a hand in the kitchen as they cook a meal for Panama's top chef, Charlie Collins.

Beloved UK broadcaster Dermot O'Leary is on a culinary voyage of discovery. On Dermot's Taste of Ireland, he explores his ancestral homeland and reconnects with his roots.

John finds out about the Wexford phenomenon of strawberry huts by the side of roads, where local growers are allowed to sell their wares. John meets Cyril Wheelock, one of the area's top strawberry growers.

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.

Just outside Cork, John goes to the seaside village of Kinsale. Local restaurateur Martin Shanhan shows John round the town and it's brightly coloured houses and restaurants and cafes.

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.

The Sunday lunch in Italy is a truly special family food ritual, respected and celebrated across the whole country. Today her friend Alfia shows Silvia some of her favourite Sunday lunch recipes.

Immerse yourself in a chocolate haven with Kirsten's show-stopping recipes, like her marvelous mousse & mocha cheesecake, her simple but spectacular orange biscotti or her sesame-infused chocolate twigs.

Jamie's restaurant Fifteen has become one of London's most fashionable eateries, but behind the scenes there are problems. Within a week of opening, three more students were asked to leave.

In Valencia, James visits a rice farm, reminisces at a favourite tapas bar, enjoys a fishing trip catching bluefin tuna, and we are introduced to Horchata.

A true hidden gem of South Africa, the Garden Route is a 200km stretch of coastal highway known for its beguiling diversity and unparalleled spirit of wilderness.

Dubbed the King of brunch, restaurateur Bill Granger showcases avocado on toast and famous scrambled eggs, ricotta hotcakes, chocolate banana bread and chicken curry.

In the West Country, Rick meets an organic food pioneer, a famous female cheesemaker and the master of simple British food, chef Mark Hix. Then, he cooks his own veggie dishes.

Rick begins the series on home ground: Cornwall. Against a backdrop of stunning scenery, he samples clotted cream and saffron cakes, and visits a specialist pasty shop at the Lizard peninsula to find out how to make the perfect traditional oggie.

The alluring island of Okinawa, which endures tragic memories from World War II battles, is explored by Anthony from historical, political, cultural and culinary perspectives. The trip includes a demonstration of open-hand karate experienced first-hand by Tony.

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.

At Chef Willin Low's Relish, Mark experiences a fresh take on classic hawker flavours and learns about innovations in Modern Singaporean, or Mod-Sin, cooking. Later, Mark meets chefs Lisa Tang and Kuah Chew Shian of Kausmo, whose dedication to local ingredients and sustainability helps bring out the flavours of Singapore.

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

Andrew travels to Miami, where the food scene fuses new ideas with old classics. From sizzling Cuban dishes to Peruvian bites with a glitzy Miami twist, Andrew immerses himself in the bold flavours of Latin America.

The Sunday lunch in Italy is a truly special family food ritual, respected and celebrated across the whole country. Today her friend Alfia shows Silvia some of her favourite Sunday lunch recipes.

John finds out about the Wexford phenomenon of strawberry huts by the side of roads, where local growers are allowed to sell their wares. John meets Cyril Wheelock, one of the area's top strawberry growers.

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.

Just outside Cork, John goes to the seaside village of Kinsale. Local restaurateur Martin Shanhan shows John round the town and it's brightly coloured houses and restaurants and cafes.

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.

A true hidden gem of South Africa, the Garden Route is a 200km stretch of coastal highway known for its beguiling diversity and unparalleled spirit of wilderness.

Immerse yourself in a chocolate haven with Kirsten's show-stopping recipes, like her marvelous mousse & mocha cheesecake, her simple but spectacular orange biscotti or her sesame-infused chocolate twigs.

The alluring island of Okinawa, which endures tragic memories from World War II battles, is explored by Anthony from historical, political, cultural and culinary perspectives. The trip includes a demonstration of open-hand karate experienced first-hand by Tony.

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.

Dubbed the King of brunch, restaurateur Bill Granger showcases avocado on toast and famous scrambled eggs, ricotta hotcakes, chocolate banana bread and chicken curry.

In the West Country, Rick meets an organic food pioneer, a famous female cheesemaker and the master of simple British food, chef Mark Hix. Then, he cooks his own veggie dishes.

John finds out about the Wexford phenomenon of strawberry huts by the side of roads, where local growers are allowed to sell their wares. John meets Cyril Wheelock, one of the area's top strawberry growers.

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.

Just outside Cork, John goes to the seaside village of Kinsale. Local restaurateur Martin Shanhan shows John round the town and it's brightly coloured houses and restaurants and cafes.

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.

The Sunday lunch in Italy is a truly special family food ritual, respected and celebrated across the whole country. Today her friend Alfia shows Silvia some of her favourite Sunday lunch recipes.

Immerse yourself in a chocolate haven with Kirsten's show-stopping recipes, like her marvelous mousse & mocha cheesecake, her simple but spectacular orange biscotti or her sesame-infused chocolate twigs.

Jamie's restaurant Fifteen has become one of London's most fashionable eateries, but behind the scenes there are problems. Within a week of opening, three more students were asked to leave.

In Valencia, James visits a rice farm, reminisces at a favourite tapas bar, enjoys a fishing trip catching bluefin tuna, and we are introduced to Horchata.

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.

A true hidden gem of South Africa, the Garden Route is a 200km stretch of coastal highway known for its beguiling diversity and unparalleled spirit of wilderness.

Dubbed the King of brunch, restaurateur Bill Granger showcases avocado on toast and famous scrambled eggs, ricotta hotcakes, chocolate banana bread and chicken curry.

In the West Country, Rick meets an organic food pioneer, a famous female cheesemaker and the master of simple British food, chef Mark Hix. Then, he cooks his own veggie dishes.

Rick begins the series on home ground: Cornwall. Against a backdrop of stunning scenery, he samples clotted cream and saffron cakes, and visits a specialist pasty shop at the Lizard peninsula to find out how to make the perfect traditional oggie.

Shane arrives back in Istanbul along the Bosphorus in a private launch, past jet boats docked at renovated wooden waterside palaces, and crossing the wake of countless passenger boats. He can tell there's a whole lot more going on here below the surface than meets the eye, and he's determined to find a way to access Istanbul's secret culinary world.

Jimmy Doherty puts so-called healthy snacks under the spotlight as he learns the impact they can have on kids' teeth. In Romania finding out what makes cheap red wine taste so good, Kate Quilton asks the question, when it comes to price, can we really tell the difference? Meanwhile, Matt Tebbutt is on the Isle of Wight to discover why good garlic gives us bad breath.

Khanh is in the kitchen showing Elena his Prawn Saganaki recipe, perfect quick dinner or lunch. Then we head to The George on Collins for a delicate Ginger Caramel Rockling and Pork Belly recipe.

Maeve O'Meara explores how fire and coals create some of the world's classic recipes - Turkish kebabs, Portuguese sardines, marinated Chilean pork belly and South African braais.

Mary shares her best comfort food recipes: tuna noodle casserole, mini panzerotti, and herb chicken dumplings.

On the river Ramos, two sisters have taken a shack that serves one dish, traditional cortadillo stew, and made it into a must-visit restaurant.

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

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 takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum.

North Jutland has a rich and fascinating culinary history. The unique conditions have created equally unique products.

Seafood genius Josh Niland is in the kitchen to share his Green Garlic and Queensland Prawn Casarecce. Justine makes Crispy Potato Latke with Smoked Salmon and Apple Blueberry Teacakes for dessert.

Nigella Lawson cooks and eats even if she's home alone. Everything from delicious snacks to full meals like roasted lamb shank served with creamy pea puree. She adores her anytime and easy spaghetti carbonara, eaten straight from the pan, grilled haloumi with egg and mint, and little individual molten chocolate desserts. Even in the dead of night, Nigella can be found in the kitchen rustling up a back-from-the-party snack.

Continuing his retrospective assessment of the vital elements of rural life, Hugh looks back on his ever-increasing commitment to sourcing his food locally. It is not just about quality and taste, he concludes.

Sustainable chef extraordinaire Jo Barrett and cookbook author Nida Degutiene are in the kitchen with Adam to bake savoury pastries.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

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

Jamie heads to Wyoming where he visits a rodeo, before heading into the wilds upstate to see if he can cut it living and working on a real American ranch, and cooking for proper cowboys.

This week's competition is in and around Leeds and first up is 38 year old, foster carer and nature lover Shaun.

Hoping to be a grand better off by the end of the week, is aspiring model Ryan. But will his French and Caribbean cuisine get tastebuds tingling or leave a nasty taste in the mouth?

Afghan refugee and owner of Zac's Great Food, Zac Zikiriya; and advocate for refugee and migrant women Rosemary Kariuki, join Adam in the kitchen to create some nutty inspired dishes.

Maggie Beer and Simon Bryant invite us into the kitchen to share the secrets to having friends for dinner without fuss or failure - but with a little drama and presentation.

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

Shane arrives back in Istanbul along the Bosphorus in a private launch, past jet boats docked at renovated wooden waterside palaces, and crossing the wake of countless passenger boats. He can tell there's a whole lot more going on here below the surface than meets the eye, and he's determined to find a way to access Istanbul's secret culinary world.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

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

Jamie heads to Wyoming where he visits a rodeo, before heading into the wilds upstate to see if he can cut it living and working on a real American ranch, and cooking for proper cowboys.

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

This week's competition is in and around Leeds and first up is 38 year old, foster carer and nature lover Shaun.

Hoping to be a grand better off by the end of the week, is aspiring model Ryan. But will his French and Caribbean cuisine get tastebuds tingling or leave a nasty taste in the mouth?

Afghan refugee and owner of Zac's Great Food, Zac Zikiriya; and advocate for refugee and migrant women Rosemary Kariuki, join Adam in the kitchen to create some nutty inspired dishes.

Maggie Beer and Simon Bryant invite us into the kitchen to share the secrets to having friends for dinner without fuss or failure - but with a little drama and presentation.

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

Jimmy Doherty puts so-called healthy snacks under the spotlight as he learns the impact they can have on kids' teeth. In Romania finding out what makes cheap red wine taste so good, Kate Quilton asks the question, when it comes to price, can we really tell the difference? Meanwhile, Matt Tebbutt is on the Isle of Wight to discover why good garlic gives us bad breath.

Khanh is in the kitchen showing Elena his Prawn Saganaki recipe, perfect quick dinner or lunch. Then we head to The George on Collins for a delicate Ginger Caramel Rockling and Pork Belly recipe.

Maeve O'Meara explores how fire and coals create some of the world's classic recipes - Turkish kebabs, Portuguese sardines, marinated Chilean pork belly and South African braais.

Mary shares her best comfort food recipes: tuna noodle casserole, mini panzerotti, and herb chicken dumplings.

On the river Ramos, two sisters have taken a shack that serves one dish, traditional cortadillo stew, and made it into a must-visit restaurant.

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

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 takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum.

North Jutland has a rich and fascinating culinary history. The unique conditions have created equally unique products.

Seafood genius Josh Niland is in the kitchen to share his Green Garlic and Queensland Prawn Casarecce. Justine makes Crispy Potato Latke with Smoked Salmon and Apple Blueberry Teacakes for dessert.

Nigella Lawson cooks and eats even if she's home alone. Everything from delicious snacks to full meals like roasted lamb shank served with creamy pea puree. She adores her anytime and easy spaghetti carbonara, eaten straight from the pan, grilled haloumi with egg and mint, and little individual molten chocolate desserts. Even in the dead of night, Nigella can be found in the kitchen rustling up a back-from-the-party snack.

Continuing his retrospective assessment of the vital elements of rural life, Hugh looks back on his ever-increasing commitment to sourcing his food locally. It is not just about quality and taste, he concludes.

Sustainable chef extraordinaire Jo Barrett and cookbook author Nida Degutiene are in the kitchen with Adam to bake savoury pastries.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

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

Simon begins his journey at the North Cape- the northernmost point of the Scandinavian Peninsula in wild, wet and windy conditions.

This episode, Jimmy Doherty walks into a cheese war while in Cyprus looking into halloumi. Kate Quilton investigates claims of a lethal poison lurking in the humble apple core, while Matt Tebbutt delves into the secret world of baker's yeast to find out what actually gives sourdough bread its twang.

On this episode, Elena is cooking her favourite Japanese street food. Khanh shows us a great way to use leftovers with his lamb vermicelli salad.

For over 5000 years the basic design of the tandoor oven has not changed, making it one of the oldest cooking devices on earth. Maeve O'Meara seeks out delicious recipes from across the subcontinent to Armenia - tandoori chicken, prawns, naan, lamb kebabs and an elaborate roast pumpkin.

Tonight Mary's recipes are all about getting maximum flavour in 30 minutes or less! To start, Mary swaps out traditional veal for a quick-cooking chicken saltimbocca, and the fanciest beans on toast ever!

The state of Nuevo Leon is divided between two pro soccer teams. Pati tries the food at each stadium with stars from each team to be the judge on who wins in the battle of tortas and tacos.

Michel Roux is hosting family and friends for an unforgettable Christmas in Provence. The house is decorated, the champagne is on ice and Michel is using his Michelin starred magic to create his menu.

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

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award-winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood - Chinese roast pork belly with garlic noodles.

Situated in the beautiful region of Uppland in the middle of Sweden, Uppsala is the city of knowledge: home to the oldest university in Scandinavia.

Guillaume Brahimi is back with Pan Fried Salmon with Ratatouille. Justine shares another recipe from her book, North African Chickpea and Sweet Potato Couscous, before taking us to New Caledonia for Tropical Coconut Mousse.

Nigella Lawson's creating a fabulous spicy banquet with real wow factor. On the menu are Indian influenced dishes - all of them really easy, flavoursome and delicious.

Hugh looks back at the part played by wild food over six years of Dorset downshifting. From the outset, the hedgerow larder played a vital part in his smallholder experiment, not only topping up his kitchen with a regular supply of free ingredients.

Adam, cookbook author Emiko Davies, and journalist Anthony Huckstep are cooking using just six ingredients to create beautiful vegetarian dishes.

Tonight's show is packed full of ideas for posh nosh. So whether you're throwing a dinner party or just want to rustle up something a bit more special, Lorraine has it covered.

In this episode, it's all about the little food wins. These are smart, no-fuss recipes that deliver big on flavour with some quick fix, hero ingredients that keep everyone in the house full and happy.

This week Jamie makes his authentic Pukka Curry-a proper thrifty feast all thanks to a cost saving cut of meat.

It's night three in Leeds where medical trainer Jen is hosting a pink-themed party in an attempt to bag the big bucks.

It's night four and a Middle Eastern mezze is on the menu for freelance creative Philip.

In the kitchen, we have Lentil As Anything owner and creator Shanaka Fernando, and chef colleague and Sri Lankan refugee Chandra Kanapathipillai to create their ultimate curries with Adam.

Maggie asks Simon to help prepare for a party for 20 of her friends. She devises a menu that could be easily doubled or tripled depending on the size of the party. Simon adds a dish of his own and also introduces Maggie to everyday catering for large numbers in his restaurants.

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

Simon begins his journey at the North Cape- the northernmost point of the Scandinavian Peninsula in wild, wet and windy conditions.

Tonight's show is packed full of ideas for posh nosh. So whether you're throwing a dinner party or just want to rustle up something a bit more special, Lorraine has it covered.

In this episode, it's all about the little food wins. These are smart, no-fuss recipes that deliver big on flavour with some quick fix, hero ingredients that keep everyone in the house full and happy.

This week Jamie makes his authentic Pukka Curry-a proper thrifty feast all thanks to a cost saving cut of meat.

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

It's night three in Leeds where medical trainer Jen is hosting a pink-themed party in an attempt to bag the big bucks.

It's night four and a Middle Eastern mezze is on the menu for freelance creative Philip.

In the kitchen, we have Lentil As Anything owner and creator Shanaka Fernando, and chef colleague and Sri Lankan refugee Chandra Kanapathipillai to create their ultimate curries with Adam.

Maggie asks Simon to help prepare for a party for 20 of her friends. She devises a menu that could be easily doubled or tripled depending on the size of the party. Simon adds a dish of his own and also introduces Maggie to everyday catering for large numbers in his restaurants.

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

This episode, Jimmy Doherty walks into a cheese war while in Cyprus looking into halloumi. Kate Quilton investigates claims of a lethal poison lurking in the humble apple core, while Matt Tebbutt delves into the secret world of baker's yeast to find out what actually gives sourdough bread its twang.

On this episode, Elena is cooking her favourite Japanese street food. Khanh shows us a great way to use leftovers with his lamb vermicelli salad.

For over 5000 years the basic design of the tandoor oven has not changed, making it one of the oldest cooking devices on earth. Maeve O'Meara seeks out delicious recipes from across the subcontinent to Armenia - tandoori chicken, prawns, naan, lamb kebabs and an elaborate roast pumpkin.

Tonight Mary's recipes are all about getting maximum flavour in 30 minutes or less! To start, Mary swaps out traditional veal for a quick-cooking chicken saltimbocca, and the fanciest beans on toast ever!

The state of Nuevo Leon is divided between two pro soccer teams. Pati tries the food at each stadium with stars from each team to be the judge on who wins in the battle of tortas and tacos.

Michel Roux is hosting family and friends for an unforgettable Christmas in Provence. The house is decorated, the champagne is on ice and Michel is using his Michelin starred magic to create his menu.

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

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award-winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood - Chinese roast pork belly with garlic noodles.

Situated in the beautiful region of Uppland in the middle of Sweden, Uppsala is the city of knowledge: home to the oldest university in Scandinavia.

Guillaume Brahimi is back with Pan Fried Salmon with Ratatouille. Justine shares another recipe from her book, North African Chickpea and Sweet Potato Couscous, before taking us to New Caledonia for Tropical Coconut Mousse.

Nigella Lawson's creating a fabulous spicy banquet with real wow factor. On the menu are Indian influenced dishes - all of them really easy, flavoursome and delicious.

Hugh looks back at the part played by wild food over six years of Dorset downshifting. From the outset, the hedgerow larder played a vital part in his smallholder experiment, not only topping up his kitchen with a regular supply of free ingredients.

Adam, cookbook author Emiko Davies, and journalist Anthony Huckstep are cooking using just six ingredients to create beautiful vegetarian dishes.

Tonight's show is packed full of ideas for posh nosh. So whether you're throwing a dinner party or just want to rustle up something a bit more special, Lorraine has it covered.

In this episode, it's all about the little food wins. These are smart, no-fuss recipes that deliver big on flavour with some quick fix, hero ingredients that keep everyone in the house full and happy.

In Swedish Lapland, Simon witnesses early season northern lights with the help of a Sami guide. Together they discuss the natural world as the aurora swirls overhead, accompanied by Arctic char soup and coffee.

Jimmy Doherty, Kate Quilton and Matt Tebbutt continue their global quest to answer those nagging questions about the food we eat. In this episode, they discover if the myth about there being wasps inside fresh figs is true. They also question how ostrich meat can be red if it's from a bird. Also, Kate's mission to give up added sugar reveals some shocking truths.

Elena and Khanh are preparing a budget-friendly burger, fries and shake dinner for four. Then Khanh is on the road with David Mann cooking a grilled stuffed squid.

Maeve explores Argentinian a la cruz style cooking, Brazilian churrasco, Sardinian suckling pig, Portuguese piri piri chicken and a crowd-pleasing Greek Easter lamb. Maeve joins chef Nicolas Arriola, who demonstrates the dramatic asado a la cruz with a whole lamb butterflied and fixed to a cross-like structure over the fire.

Take advantage of time with Mary's low effort recipes: slow-cooked pork, porchetta sandwiches and roasted squash.

The man who literally wrote the book on Mexican bread, Irving Quiroz, brings Pati into his workshop in Monterrey to teach her how to make traditional campechanas and rich conos de crema.

In this masterclass, Michel hosts a Sunday lunch of fish quenelles, chicken cooked in salt crust pastry and red-wine poached pears with galette serpentine.

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

This episode is set in the heart of Gumbaynggirr country where Clayton travels up the Nambucca River to find out what goes into growing some of the country's freshest oysters.

Known as the royal retreat or the riviera of Denmark, North Zealand has been a playground of the rich and famous since the fifteenth century.

Adam Swanson is in the kitchen to share his delicious recipe for Couscous Salad with Herbs and Rare Beef. Justine prepares Tomato Bread and Butter Pudding and makes Raisin and Hazelnut Brownies.

Nigella Lawson's cooking up food that looks good, tastes good and makes you feel good. The heaven-on-a-plate menu includes a smoked salmon, avocado and pumpkin seed salad, a Vietnamese prawn and glass noodle salad, a colourful antioxidant fruit salad, and a great twist on a classic recipe, a syllabubbed yoghurt.

Hugh looks back on his experiences of bagging 'one for the pot', whether it's the rabbits that are eating his lettuces - transformed into 'bunny burgers' for the local farmers' market, or a roe deer, which he spit roasts for a local wedding feast.

Restauranteur Callum Hann and comedian Lizzy Hoo are joining Adam in the kitchen to make some portable meals that are pure perfection.

Marcus has had an incredible time exploring the food of Mallorca and even though his journey is coming to an end there are still lots of classic dishes to discover, including cuarto and hot chocolate and Arroz Brut, a traditional rice dish which Marcus learns at a gathering of 4 generations of the same family.

Rachael is taking a traditional ballpark sausage sandwich to the next level and her recipe calls for seasoned bone-in pork chops cooked on a cast iron skillet with fennel, peppers, onions and red wine.

Feeling the pulsing energy of Naples Chef Rob and Craig head out on a food tour with a local expert Sonia. It starts at a small local grocery run by Tina and Angelo, known for its amazing tomatoes.

Every style of Asian cuisine has a unique and delicious noodle dish, and Chef Jet Tila whips up two of his favourites. He brings back his family's Pad Thai recipe from 1972 and makes a silky gravy for his Hong Kong-Style Chow Mein with chicken and veggies.

It's the final night in Leeds and hair salon owner Sarah hopes to delight her diners with some classic eighties nosh.

This week's competition is in and around Bristol, where the first host is hairdresser and mum-of-three Becky.

To round out our refugee week, the kitchen and Adam host soccer legend and refugee advocate Craig Foster and Yemen refugee Fatima Awad Ali Salim to create dishes inspired by Yemen.

The season is on the change and Maggie and Simon prepare for an early autumn lunch. As Maggie lives in the Barossa, on Saturdays she shops at the Barossa Market to buy the fresh cheese and vegetables she requires. Simon also heads north to Gawler River to find the source of the quail, and arrives at Maggie's kitchen with fresh quail and oysters.

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

In Swedish Lapland, Simon witnesses early season northern lights with the help of a Sami guide. Together they discuss the natural world as the aurora swirls overhead, accompanied by Arctic char soup and coffee.

Marcus has had an incredible time exploring the food of Mallorca and even though his journey is coming to an end there are still lots of classic dishes to discover, including cuarto and hot chocolate and Arroz Brut, a traditional rice dish which Marcus learns at a gathering of 4 generations of the same family.

Rachael is taking a traditional ballpark sausage sandwich to the next level and her recipe calls for seasoned bone-in pork chops cooked on a cast iron skillet with fennel, peppers, onions and red wine.

Feeling the pulsing energy of Naples Chef Rob and Craig head out on a food tour with a local expert Sonia. It starts at a small local grocery run by Tina and Angelo, known for its amazing tomatoes.

Every style of Asian cuisine has a unique and delicious noodle dish, and Chef Jet Tila whips up two of his favourites. He brings back his family's Pad Thai recipe from 1972 and makes a silky gravy for his Hong Kong-Style Chow Mein with chicken and veggies.

It's the final night in Leeds and hair salon owner Sarah hopes to delight her diners with some classic eighties nosh.

This week's competition is in and around Bristol, where the first host is hairdresser and mum-of-three Becky.

To round out our refugee week, the kitchen and Adam host soccer legend and refugee advocate Craig Foster and Yemen refugee Fatima Awad Ali Salim to create dishes inspired by Yemen.

The season is on the change and Maggie and Simon prepare for an early autumn lunch. As Maggie lives in the Barossa, on Saturdays she shops at the Barossa Market to buy the fresh cheese and vegetables she requires. Simon also heads north to Gawler River to find the source of the quail, and arrives at Maggie's kitchen with fresh quail and oysters.

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

Jimmy Doherty, Kate Quilton and Matt Tebbutt continue their global quest to answer those nagging questions about the food we eat. In this episode, they discover if the myth about there being wasps inside fresh figs is true. They also question how ostrich meat can be red if it's from a bird. Also, Kate's mission to give up added sugar reveals some shocking truths.

Elena and Khanh are preparing a budget-friendly burger, fries and shake dinner for four. Then Khanh is on the road with David Mann cooking a grilled stuffed squid.

Maeve explores Argentinian a la cruz style cooking, Brazilian churrasco, Sardinian suckling pig, Portuguese piri piri chicken and a crowd-pleasing Greek Easter lamb. Maeve joins chef Nicolas Arriola, who demonstrates the dramatic asado a la cruz with a whole lamb butterflied and fixed to a cross-like structure over the fire.

Take advantage of time with Mary's low effort recipes: slow-cooked pork, porchetta sandwiches and roasted squash.

The man who literally wrote the book on Mexican bread, Irving Quiroz, brings Pati into his workshop in Monterrey to teach her how to make traditional campechanas and rich conos de crema.

In this masterclass, Michel hosts a Sunday lunch of fish quenelles, chicken cooked in salt crust pastry and red-wine poached pears with galette serpentine.

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

This episode is set in the heart of Gumbaynggirr country where Clayton travels up the Nambucca River to find out what goes into growing some of the country's freshest oysters.

Known as the royal retreat or the riviera of Denmark, North Zealand has been a playground of the rich and famous since the fifteenth century.

Adam Swanson is in the kitchen to share his delicious recipe for Couscous Salad with Herbs and Rare Beef. Justine prepares Tomato Bread and Butter Pudding and makes Raisin and Hazelnut Brownies.

Nigella Lawson's cooking up food that looks good, tastes good and makes you feel good. The heaven-on-a-plate menu includes a smoked salmon, avocado and pumpkin seed salad, a Vietnamese prawn and glass noodle salad, a colourful antioxidant fruit salad, and a great twist on a classic recipe, a syllabubbed yoghurt.

Hugh looks back on his experiences of bagging 'one for the pot', whether it's the rabbits that are eating his lettuces - transformed into 'bunny burgers' for the local farmers' market, or a roe deer, which he spit roasts for a local wedding feast.

Restauranteur Callum Hann and comedian Lizzy Hoo are joining Adam in the kitchen to make some portable meals that are pure perfection.

Marcus has had an incredible time exploring the food of Mallorca and even though his journey is coming to an end there are still lots of classic dishes to discover, including cuarto and hot chocolate and Arroz Brut, a traditional rice dish which Marcus learns at a gathering of 4 generations of the same family.

Rachael is taking a traditional ballpark sausage sandwich to the next level and her recipe calls for seasoned bone-in pork chops cooked on a cast iron skillet with fennel, peppers, onions and red wine.

Continuing on his journey south through the mesmerising landscapes of Sweden, Simon camps in huge and isolated forests before then meeting two men who have been fishing for lamprey on the same river for more than 50 years.

Jimmy Doherty, Kate Quilton and Matt Tebbutt aswer these questions: Is there any goodness left in canned tomatoes, or should people stick with fresh product? What part of the pig makes chewy sweets so chewy? Also, how do probiotics work in our gut?

Elena and Adam from Wine Selectors are out of the studio making a strawberries five ways dish paired with the perfect wines. Then Khanh cooks a pomelo and prawn on betel leaf dish.

Maeve learns about a unique range of pots and pans, including, the Spanish perol, Croatian peka, Chinese claypot, Moroccan tajine and Lebanese saj. Maeve catches up with chef Frank Camorra and his family as they cook traditional Spanish dishes, including a show-stopping seafood, meat and rice dish cooked in a perol, or a deep dish paella pan.

Jazz up your outdoor parties with Mary's recipes that are simple to make and easy to take: chicken pot pies, salmon rillette, and vanilla panna cotta.

The Garza family invites Pati to a once-a-year tradition at their vineyard where they open the doors to the whole community to help make Piloncillo, the traditional way.

In this masterclass, Michel Roux hosts a relaxed supper for friends, serving snails with hazelnuts, bourride setoise and chocolate mousse with pineapple and rum.

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

Clayton heads out to sea in Bunjalung country and becomes the boat's good luck charm when they pull in one of the best spanner crab catches to date.

Tareq is visiting Are, Sweden's largest ski resort. This area is also well know for its local ingredients, boasting the highest number of organic food producers per capita in Sweden.

Rosie Mansfield is in the kitchen to make a healthy Greek Yoghurt Banana and Blueberry 2 Minute Oat Muffin. Justine makes another favourite from her new cookbook, Saucy Macaroni Cheese, followed by a Berry Custard Fillo Tart for dessert.

Nigella Lawson shares her favourite comfort foods: simple, delicious recipes where each mouthful is as reassuring as the last. There's a soothing beef casserole served with double potato mash shared with a friend, warm sticky toffee sauce poured over cold vanilla ice cream, anytime winners chocolate chip muffins, and her mother's very own favourite, a steaming bowl of sweet bread and milk.

Hugh reflects that sharing fresh, locally grown, seasonal produce with both family and friends has become the cornerstone of the River Cottage experience.

Adam, paralympian Ellie Cole and head chef Tristan Rosier are cooking up dishes they originally learnt in their grandmas' kitchens!

In this eye-opening and entertaining series, TV Cook Donal Skehan explores how people of various faiths in modern Ireland express their beliefs, honour their cultures, and celebrate their heritage through the medium of food.

Jamie has been invited on a local shoot and uses the opportunity to explore the world of delicious game birds.

Sachie meets Ngahi Bidois at a boat ramp on the shores of Lake Tarawera, and they go out on his boat. They tell stories of the region and its connection with the land, water, and the kai, including personal stories from Ngahi, who whakapapas to the region.

Tonight sees the turn of care coordinator Alexis, who hopes to give her guests a taste of the tropical.

The guests aren't expecting much from Stance but he's planning to surprise them with a menu based on his Lebanese and Persian heritage and with a little help from mum!

Actress Pia Miranda and hospitality consultant Justin North join Adam in the kitchen to create some easy dishes that only require one pot.

Not many of us are lucky enough to have a wood oven in the backyard. But all is not lost. If you want to make brilliant, home-cooked pizzas and have only a conventional oven, Maggie and Simon share their secrets. They start with making the dough, create their favourite toppings, and give the answer to getting that crisp base using a conventional oven - the secret is a pizza stone.

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

Continuing on his journey south through the mesmerising landscapes of Sweden, Simon camps in huge and isolated forests before then meeting two men who have been fishing for lamprey on the same river for more than 50 years.

In this eye-opening and entertaining series, TV Cook Donal Skehan explores how people of various faiths in modern Ireland express their beliefs, honour their cultures, and celebrate their heritage through the medium of food.

Jamie has been invited on a local shoot and uses the opportunity to explore the world of delicious game birds.

Sachie meets Ngahi Bidois at a boat ramp on the shores of Lake Tarawera, and they go out on his boat. They tell stories of the region and its connection with the land, water, and the kai, including personal stories from Ngahi, who whakapapas to the region.

Tonight sees the turn of care coordinator Alexis, who hopes to give her guests a taste of the tropical.

The guests aren't expecting much from Stance but he's planning to surprise them with a menu based on his Lebanese and Persian heritage and with a little help from mum!

Actress Pia Miranda and hospitality consultant Justin North join Adam in the kitchen to create some easy dishes that only require one pot.

Not many of us are lucky enough to have a wood oven in the backyard. But all is not lost. If you want to make brilliant, home-cooked pizzas and have only a conventional oven, Maggie and Simon share their secrets. They start with making the dough, create their favourite toppings, and give the answer to getting that crisp base using a conventional oven - the secret is a pizza stone.

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

Jimmy Doherty, Kate Quilton and Matt Tebbutt aswer these questions: Is there any goodness left in canned tomatoes, or should people stick with fresh product? What part of the pig makes chewy sweets so chewy? Also, how do probiotics work in our gut?

Elena and Adam from Wine Selectors are out of the studio making a strawberries five ways dish paired with the perfect wines. Then Khanh cooks a pomelo and prawn on betel leaf dish.

Maeve learns about a unique range of pots and pans, including, the Spanish perol, Croatian peka, Chinese claypot, Moroccan tajine and Lebanese saj. Maeve catches up with chef Frank Camorra and his family as they cook traditional Spanish dishes, including a show-stopping seafood, meat and rice dish cooked in a perol, or a deep dish paella pan.

Jazz up your outdoor parties with Mary's recipes that are simple to make and easy to take: chicken pot pies, salmon rillette, and vanilla panna cotta.

The Garza family invites Pati to a once-a-year tradition at their vineyard where they open the doors to the whole community to help make Piloncillo, the traditional way.

In this masterclass, Michel Roux hosts a relaxed supper for friends, serving snails with hazelnuts, bourride setoise and chocolate mousse with pineapple and rum.

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

Clayton heads out to sea in Bunjalung country and becomes the boat's good luck charm when they pull in one of the best spanner crab catches to date.

Tareq is visiting Are, Sweden's largest ski resort. This area is also well know for its local ingredients, boasting the highest number of organic food producers per capita in Sweden.

Rosie Mansfield is in the kitchen to make a healthy Greek Yoghurt Banana and Blueberry 2 Minute Oat Muffin. Justine makes another favourite from her new cookbook, Saucy Macaroni Cheese, followed by a Berry Custard Fillo Tart for dessert.

Nigella Lawson shares her favourite comfort foods: simple, delicious recipes where each mouthful is as reassuring as the last. There's a soothing beef casserole served with double potato mash shared with a friend, warm sticky toffee sauce poured over cold vanilla ice cream, anytime winners chocolate chip muffins, and her mother's very own favourite, a steaming bowl of sweet bread and milk.

Hugh reflects that sharing fresh, locally grown, seasonal produce with both family and friends has become the cornerstone of the River Cottage experience.

Adam, paralympian Ellie Cole and head chef Tristan Rosier are cooking up dishes they originally learnt in their grandmas' kitchens!

In this eye-opening and entertaining series, TV Cook Donal Skehan explores how people of various faiths in modern Ireland express their beliefs, honour their cultures, and celebrate their heritage through the medium of food.

After continuing further south, Simon arrives at the Malingsbo-Kloten Nature Reserve where he and a local guide successfully track moose. From there he then embarks upon more strenuous miles in the saddle and camps under the stars, making the most of 'allemansratten', the right to roam (and camp in the wild).

The investigation into the food we eat continues. Jimmy Doherty is in Bulgaria to find out why rose oil is considered liquid gold. Kate Quilton seeks the truth about why you can't eat your pork pink, while Matt Tebbutt examines whether food cooked in plastic oven bags is safe to eat.

Elena shows us a roast duck pho, perfect for cold winter nights. Khanh then takes us to his restaurant, The George on Collins, for a pork larb plated two ways.

Maeve celebrates classic Asian recipes and culinary techniques all designed to cook over coals, including Vietnamese bun cha, Korean beef ribs, Xinjiang lamb skewers, Japanese kushiyaki, and Thai gai yang.

Follow Mary's recipes to level up your grilling go-tos and you'll be calling yourself a grill master in no time.

Pati visits Huerto Urbano, an \.

Michel serves up a sharing feast. A visit to a restaurant on the Mediterranean coast inspires a smoked fish platter starter. Then, a main course of rich beef cheek stew with a salted caramel and walnut tart.

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

At the top of Mount Yariabinni, Clayton finds out about totems and their significance to Aboriginal cultures.

The fertile soil of the Danish Lakelands produces some of the finest ingredients that you can find.

We take a quick stopover in New Caledonia to prepare Cod Cutlets with Lime and Ginger before Justine makes an Indian Eggplant Salad. Trish McKenzie visits the kitchen to bake Chocolate Scones.

What to make for dinner? It's a daily struggle but Nigella has it covered in this episode, packed with delicious ideas for good food fast. There's a family roast dinner for her father Lord Lawson and children Mimi and Bruno of Poussin with Sweet Potatoes and a Sugar Snap Pea and Watercress salad with a Wasabi Dressing. For a quick after work supper with a friend, Nigella's ever ready standby Crispy Squid with Garlic Mayo.

Hugh reminisces about the early days at River Cottage, and offers advice to would-be smallholders on how to find their own rural escape hatch and get started on the good life. He goes on to recall the early learning curve of beginning a vegetable garden, acquiring livestock, and making new friends, with plenty of tips for viewers on how to do likewise.

Chefs Junda Khoo and Paul Farag join Adam to bring edible happiness to the kitchen with food to make your heart sing.

Gary is joined by his good friend Ben Shephard as he continues his South African wine adventure.

The lady of a Cumbrian manor reveals a book filled with incredible marmalade recipes that could be used as the ingredient in a new cake to be sold at the services.

Last to try and bag the thousand pound prize this week is floor layer George who's hoping to win over his guests with restaurant standard food and a 'cheeky' menu.

First up this week is 31 year old project manager, Lauren, who's hoping to impress her guests with her unique Celtic-Caribbean inspired menu.

Adam, food writer Kate Gibbs, and former MasterChef contestant Aaron Harvie are in the kitchen taking classic dishes and giving them a modern take.

It's Easter, and Simon surprises Maggie with a chilli Easter egg whipped up at work under the expert eyes of his pastry chefs. Maggie's no fan of chilli but Simon's determined to win her over. Simon's chocolate work extends to Maggie's kitchen, while Maggie makes a delicious Russian Easter dessert. Maggie also heads out into the suburbs of Adelaide to source her favourite homegrown tomato.

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

After continuing further south, Simon arrives at the Malingsbo-Kloten Nature Reserve where he and a local guide successfully track moose. From there he then embarks upon more strenuous miles in the saddle and camps under the stars, making the most of 'allemansratten', the right to roam (and camp in the wild).

Gary is joined by his good friend Ben Shephard as he continues his South African wine adventure.

The lady of a Cumbrian manor reveals a book filled with incredible marmalade recipes that could be used as the ingredient in a new cake to be sold at the services.

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

Last to try and bag the thousand pound prize this week is floor layer George who's hoping to win over his guests with restaurant standard food and a 'cheeky' menu.

First up this week is 31 year old project manager, Lauren, who's hoping to impress her guests with her unique Celtic-Caribbean inspired menu.

Adam, food writer Kate Gibbs, and former MasterChef contestant Aaron Harvie are in the kitchen taking classic dishes and giving them a modern take.

It's Easter, and Simon surprises Maggie with a chilli Easter egg whipped up at work under the expert eyes of his pastry chefs. Maggie's no fan of chilli but Simon's determined to win her over. Simon's chocolate work extends to Maggie's kitchen, while Maggie makes a delicious Russian Easter dessert. Maggie also heads out into the suburbs of Adelaide to source her favourite homegrown tomato.

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

The investigation into the food we eat continues. Jimmy Doherty is in Bulgaria to find out why rose oil is considered liquid gold. Kate Quilton seeks the truth about why you can't eat your pork pink, while Matt Tebbutt examines whether food cooked in plastic oven bags is safe to eat.

Elena shows us a roast duck pho, perfect for cold winter nights. Khanh then takes us to his restaurant, The George on Collins, for a pork larb plated two ways.

Maeve celebrates classic Asian recipes and culinary techniques all designed to cook over coals, including Vietnamese bun cha, Korean beef ribs, Xinjiang lamb skewers, Japanese kushiyaki, and Thai gai yang.

Follow Mary's recipes to level up your grilling go-tos and you'll be calling yourself a grill master in no time.

Pati visits Huerto Urbano, an \.

Michel serves up a sharing feast. A visit to a restaurant on the Mediterranean coast inspires a smoked fish platter starter. Then, a main course of rich beef cheek stew with a salted caramel and walnut tart.

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

At the top of Mount Yariabinni, Clayton finds out about totems and their significance to Aboriginal cultures.

The fertile soil of the Danish Lakelands produces some of the finest ingredients that you can find.

We take a quick stopover in New Caledonia to prepare Cod Cutlets with Lime and Ginger before Justine makes an Indian Eggplant Salad. Trish McKenzie visits the kitchen to bake Chocolate Scones.

What to make for dinner? It's a daily struggle but Nigella has it covered in this episode, packed with delicious ideas for good food fast. There's a family roast dinner for her father Lord Lawson and children Mimi and Bruno of Poussin with Sweet Potatoes and a Sugar Snap Pea and Watercress salad with a Wasabi Dressing. For a quick after work supper with a friend, Nigella's ever ready standby Crispy Squid with Garlic Mayo.

Hugh reminisces about the early days at River Cottage, and offers advice to would-be smallholders on how to find their own rural escape hatch and get started on the good life. He goes on to recall the early learning curve of beginning a vegetable garden, acquiring livestock, and making new friends, with plenty of tips for viewers on how to do likewise.

Chefs Junda Khoo and Paul Farag join Adam to bring edible happiness to the kitchen with food to make your heart sing.

Gary is joined by his good friend Ben Shephard as he continues his South African wine adventure.

The investigation into the food we eat continues. Jimmy Doherty is in Bulgaria to find out why rose oil is considered liquid gold. Kate Quilton seeks the truth about why you can't eat your pork pink, while Matt Tebbutt examines whether food cooked in plastic oven bags is safe to eat.

Elena shows us a roast duck pho, perfect for cold winter nights. Khanh then takes us to his restaurant, The George on Collins, for a pork larb plated two ways.

Maeve celebrates classic Asian recipes and culinary techniques all designed to cook over coals, including Vietnamese bun cha, Korean beef ribs, Xinjiang lamb skewers, Japanese kushiyaki, and Thai gai yang.

Follow Mary's recipes to level up your grilling go-tos and you'll be calling yourself a grill master in no time.

In the first episode, Antonio and Gennaro revisit the food of their Italian childhood as they recall just how healthy and delicious children's food can be. Antonio divulges the secret of his silver service hot packed school lunches, while Gennaro shares the childhood mystery of the ritual pig kill.

Chefs Antonio Carluccio and Gennaro explore Italian resourcefulness through the enterprising food skills of the Lombards. Gennaro tests if he has the ability to live by l'arte di arrangiarsi (the art of making do), and insists that he and Antonio only eat what food they can get for free. They enjoy chestnut gnocchi, bresaola, and fresh butter. The pair also learn from some of Italy's last remaining partisans just how tough life got in the mountains during WWII.

In Italy, the culinary tradition of the egg is inextricably linked to pasta and pastries. In this episode Silvia explores three very different kinds of dishes, all born of Italy's love of eggs.

Kirsten wows us with her scrumptious chocolate pecan pie, irresistible raspberry coconut chocolate slices, some creative and delicious meringue lollipops and the best brownie you will ever make.

Running low on time or ingredients? In this episode, Silvia shows you how to save time in the kitchen, while still executing recipes so good they'll be impossible to resist.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

Located on the Arctic archipelago of Svalbard, Norway's Isfjord Radio Restaurant has a mission to create meals that are as adventurous as the journey to get there. But with limited resources and ingredients, Chef Rogier and Kristen must push the limits of their imagination to create dishes that will appease the restaurant's formidable founder.

Dermot heads to Dublin, one of his favourite cities in the world, to discover an ever-evolving and diverse food scene. He first joins his friend from This Morning, Irish chef Donal Skehan.

Rick continues travelling down the Californian coastline immortalised by Steinbeck, past citrus groves, vineyards that inspired one of his favourite movies, Sideways, and into the city of dreams.

For the first time in more than half a century, Cuba is on the verge of opening up to US citizens - to ultimately be free to travel throughout as students, tourists - as explorers. But while the relaxing of the oft-tense relations between the two nations was officially announced some time ago, concrete changes are still advancing at a glacial pace. For Tony, however, this is the ideal time to take the pulse of the island - before the massive flow of American tourists undoubtedly alter the landscape.

Inspired by his love of South Asian cuisine, Mark travels to Singapore's Little India, where traditional vegetarian eatery Komala Vilas has managed to stay relevant amid rapid modernisation. Then, Mark shifts his focus to more modernist flavours at Cloudstreet, helmed by Sri Lankan-born, Michelin-starred chef Rishi Naleendra.

Andrew takes a look at the hearty, simple and filling dishes of Frankfurt, Germany. Steeped in tradition and down-to-earth ingredients, Frankfurt's gastronomy showcases the city's regal history and lush natural resources.

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants. Finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.

Running low on time or ingredients? In this episode, Silvia shows you how to save time in the kitchen, while still executing recipes so good they'll be impossible to resist.

In the first episode, Antonio and Gennaro revisit the food of their Italian childhood as they recall just how healthy and delicious children's food can be. Antonio divulges the secret of his silver service hot packed school lunches, while Gennaro shares the childhood mystery of the ritual pig kill.

Chefs Antonio Carluccio and Gennaro explore Italian resourcefulness through the enterprising food skills of the Lombards. Gennaro tests if he has the ability to live by l'arte di arrangiarsi (the art of making do), and insists that he and Antonio only eat what food they can get for free. They enjoy chestnut gnocchi, bresaola, and fresh butter. The pair also learn from some of Italy's last remaining partisans just how tough life got in the mountains during WWII.

In Italy, the culinary tradition of the egg is inextricably linked to pasta and pastries. In this episode Silvia explores three very different kinds of dishes, all born of Italy's love of eggs.

Kirsten wows us with her scrumptious chocolate pecan pie, irresistible raspberry coconut chocolate slices, some creative and delicious meringue lollipops and the best brownie you will ever make.

For the first time in more than half a century, Cuba is on the verge of opening up to US citizens - to ultimately be free to travel throughout as students, tourists - as explorers. But while the relaxing of the oft-tense relations between the two nations was officially announced some time ago, concrete changes are still advancing at a glacial pace. For Tony, however, this is the ideal time to take the pulse of the island - before the massive flow of American tourists undoubtedly alter the landscape.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

Inspired by his love of South Asian cuisine, Mark travels to Singapore's Little India, where traditional vegetarian eatery Komala Vilas has managed to stay relevant amid rapid modernisation. Then, Mark shifts his focus to more modernist flavours at Cloudstreet, helmed by Sri Lankan-born, Michelin-starred chef Rishi Naleendra.

Located on the Arctic archipelago of Svalbard, Norway's Isfjord Radio Restaurant has a mission to create meals that are as adventurous as the journey to get there. But with limited resources and ingredients, Chef Rogier and Kristen must push the limits of their imagination to create dishes that will appease the restaurant's formidable founder.

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

Dermot heads to Dublin, one of his favourite cities in the world, to discover an ever-evolving and diverse food scene. He first joins his friend from This Morning, Irish chef Donal Skehan.

Rick continues travelling down the Californian coastline immortalised by Steinbeck, past citrus groves, vineyards that inspired one of his favourite movies, Sideways, and into the city of dreams.

In the first episode, Antonio and Gennaro revisit the food of their Italian childhood as they recall just how healthy and delicious children's food can be. Antonio divulges the secret of his silver service hot packed school lunches, while Gennaro shares the childhood mystery of the ritual pig kill.

Chefs Antonio Carluccio and Gennaro explore Italian resourcefulness through the enterprising food skills of the Lombards. Gennaro tests if he has the ability to live by l'arte di arrangiarsi (the art of making do), and insists that he and Antonio only eat what food they can get for free. They enjoy chestnut gnocchi, bresaola, and fresh butter. The pair also learn from some of Italy's last remaining partisans just how tough life got in the mountains during WWII.

In Italy, the culinary tradition of the egg is inextricably linked to pasta and pastries. In this episode Silvia explores three very different kinds of dishes, all born of Italy's love of eggs.

Kirsten wows us with her scrumptious chocolate pecan pie, irresistible raspberry coconut chocolate slices, some creative and delicious meringue lollipops and the best brownie you will ever make.

Located on the Arctic archipelago of Svalbard, Norway's Isfjord Radio Restaurant has a mission to create meals that are as adventurous as the journey to get there. But with limited resources and ingredients, Chef Rogier and Kristen must push the limits of their imagination to create dishes that will appease the restaurant's formidable founder.

Running low on time or ingredients? In this episode, Silvia shows you how to save time in the kitchen, while still executing recipes so good they'll be impossible to resist.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

Dermot heads to Dublin, one of his favourite cities in the world, to discover an ever-evolving and diverse food scene. He first joins his friend from This Morning, Irish chef Donal Skehan.

John meets Stephen Hegarty, local farmer and Burren expert, and they go for a walk on the limestone pavement of The Burren. John learns more about the moon-like landscape, the amazing array of flowers and plants that grow between the cracks, and why people have always farmed on what looks such barren land.

John goes to meet David and Jenny O'Halloran, of Blath Na Mara, at their seaweed factory. Jenny is a local and David is from New Zealand, and together they forage and sell seaweed and their own delicious seaweed products, like pesto and pate.

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

Let's face it - when it comes to Italian food, carbs are king. Pizza, pasta, panini - it can feel impossible to enjoy Italian cuisine with a gluten-free lifestyle. But is it?

To finish the season with a sweet touch, Kirsten gets festive with a spectacular chocolate trifle recipe.

While Jamie Oliver is on paternity leave, the trainee chefs start taking days off work behind his back. And when he returns to the restaurant he discovers that two of them have decided to throw in the towel completely. Jamie is devastated and you'd think by now he might have lost faith in young people. In fact, he's off to Wales to evaluate a completely fresh intake of trainees, so he can start the whole process over again for a second year.

In Catalonia, James visits the Boqueria market, eats Catalan Paella in Sitges and takes a tour of a cava vineyard. He cooks cod, spatchcock chicken, cannelloni and fruit in cava creme anglaise.

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

Affectionately known as the Mother City, Warren has arrived in Cape Town.

Chef Tom Kerridge took a gamble when he opened the Hand and Flowers, and changed the rules of fine dining. He shows us four great dishes like: smoked haddock omelette and tonka bean panna cotta.

Rick tries some garlic fudge at the Isle of Wight garlic festival. He is more impressed with a bacon butty that he buys from a stall, and sets off to find its source. Pig farmer Stuart Pearce presents a wonderful philosophy for farming happy, healthy pigs.

At London's Borough Market, which Rick Stein favourably compares with markets on the continent, he samples a superb eel pie and mash lunch at Manze's. He then heads for Leicestershire to visit an organic, free-range goose farm and meet Britain's sole producer of Aylesbury ducks.

When one thinks of great American food towns Charleston, South Carolina, is probably not high on the list. This is a mistake. For some time now important things have been happening there, largely thanks to one man: Sean Brock. Through his cuisine at Charleston's McCrady's and Husk, Brock is perhaps the best-known spokesperson for preserving the integrity of traditional Southern food ways. Tony catches up with Sean at the local watering hole, The Griffon, where they talk oysters, whiskey, and waffles.

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

Mark visits legendary yakitori grill Kazu Sumiyaki, where Chef Kazushi demonstrates the transformative powers of cooking over an open flame. Burning for more, Mark travels to Dempsey Hill, where Michelin-starred chef Dave Pynt cooks with the same fiery passion that has landed his Australian-style barbecue joint among the world's best restaurants.

Andrew explores Tuscany, Italy, which is rooted in the tradition of simple, local ingredients. He highlights specialties like spicy fish stew served over crusty bread.

Andrew heads to Charleston, SC, and his first order of business is paying a visit to the queen of soul food. Then, he chows down on Gullah cuisine, a favourite among locals, and indulges in fresh seafood.

Affectionately known as the Mother City, Warren has arrived in Cape Town.

John meets Stephen Hegarty, local farmer and Burren expert, and they go for a walk on the limestone pavement of The Burren. John learns more about the moon-like landscape, the amazing array of flowers and plants that grow between the cracks, and why people have always farmed on what looks such barren land.

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

John goes to meet David and Jenny O'Halloran, of Blath Na Mara, at their seaweed factory. Jenny is a local and David is from New Zealand, and together they forage and sell seaweed and their own delicious seaweed products, like pesto and pate.

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

Let's face it - when it comes to Italian food, carbs are king. Pizza, pasta, panini - it can feel impossible to enjoy Italian cuisine with a gluten-free lifestyle. But is it?

To finish the season with a sweet touch, Kirsten gets festive with a spectacular chocolate trifle recipe.

When one thinks of great American food towns Charleston, South Carolina, is probably not high on the list. This is a mistake. For some time now important things have been happening there, largely thanks to one man: Sean Brock. Through his cuisine at Charleston's McCrady's and Husk, Brock is perhaps the best-known spokesperson for preserving the integrity of traditional Southern food ways. Tony catches up with Sean at the local watering hole, The Griffon, where they talk oysters, whiskey, and waffles.

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

Chef Tom Kerridge took a gamble when he opened the Hand and Flowers, and changed the rules of fine dining. He shows us four great dishes like: smoked haddock omelette and tonka bean panna cotta.

Mark visits legendary yakitori grill Kazu Sumiyaki, where Chef Kazushi demonstrates the transformative powers of cooking over an open flame. Burning for more, Mark travels to Dempsey Hill, where Michelin-starred chef Dave Pynt cooks with the same fiery passion that has landed his Australian-style barbecue joint among the world's best restaurants.

While Jamie Oliver is on paternity leave, the trainee chefs start taking days off work behind his back. And when he returns to the restaurant he discovers that two of them have decided to throw in the towel completely. Jamie is devastated and you'd think by now he might have lost faith in young people. In fact, he's off to Wales to evaluate a completely fresh intake of trainees, so he can start the whole process over again for a second year.

In Catalonia, James visits the Boqueria market, eats Catalan Paella in Sitges and takes a tour of a cava vineyard. He cooks cod, spatchcock chicken, cannelloni and fruit in cava creme anglaise.

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

Mark visits legendary yakitori grill Kazu Sumiyaki, where Chef Kazushi demonstrates the transformative powers of cooking over an open flame. Burning for more, Mark travels to Dempsey Hill, where Michelin-starred chef Dave Pynt cooks with the same fiery passion that has landed his Australian-style barbecue joint among the world's best restaurants.

Chef Tom Kerridge took a gamble when he opened the Hand and Flowers, and changed the rules of fine dining. He shows us four great dishes like: smoked haddock omelette and tonka bean panna cotta.

Rick tries some garlic fudge at the Isle of Wight garlic festival. He is more impressed with a bacon butty that he buys from a stall, and sets off to find its source. Pig farmer Stuart Pearce presents a wonderful philosophy for farming happy, healthy pigs.

At London's Borough Market, which Rick Stein favourably compares with markets on the continent, he samples a superb eel pie and mash lunch at Manze's. He then heads for Leicestershire to visit an organic, free-range goose farm and meet Britain's sole producer of Aylesbury ducks.

John meets Stephen Hegarty, local farmer and Burren expert, and they go for a walk on the limestone pavement of The Burren. John learns more about the moon-like landscape, the amazing array of flowers and plants that grow between the cracks, and why people have always farmed on what looks such barren land.

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

John goes to meet David and Jenny O'Halloran, of Blath Na Mara, at their seaweed factory. Jenny is a local and David is from New Zealand, and together they forage and sell seaweed and their own delicious seaweed products, like pesto and pate.

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

Andrew heads to Charleston, SC, and his first order of business is paying a visit to the queen of soul food. Then, he chows down on Gullah cuisine, a favourite among locals, and indulges in fresh seafood.

Affectionately known as the Mother City, Warren has arrived in Cape Town.

The final leg of his journey, the very south of Sweden. It's here that Simon feasts upon seasonal oysters and mussels with a local fisherman who owns his very own island reachable via an old fishing boat.

Uncovers the truth about the food we eat. Jimmy Doherty finds out what pub-grub favourite whitebait actually is. Then he goes to Latvia to learn why we can't get it in supermarkets. Kate Quilton is in America at a gigantic cattle feed lot to see whether it makes a difference what our meat eats. And Matt Tebbutt learns which confectionary treat can be deadly to man's best friend.

Elena and Khanh are taking out their anger on a bang bang chicken dish. Khanh brings his friend Hoda back into the kitchen and she is making a black sesame halva cheesecake.

Maeve O'Meara explores the ancient art of smoking in cuisines around the world, tasting hot smoked salmon and kingfish, West African condiments, flavoursome smoked lamb, Irish cold smoked bacon, and Kansas City style ribs.

Mary celebrates the perfect fiesta with pork carnitas, homemade pico de gallo, tacos dorados de papa with cotija cheese, and a bubbly bevy of pineapple spritz.

Pati meets with historian David Canales, who takes her to two very different styles of cantinas to learn their fascinating history.

Michel makes a decadent brunch starting with cheese souffles. A visit to a historic restaurant in Avignon inspires a classic smoked chicken and mushrooms pithivier, then a wine jelly with fruits.

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

Justine tastes some delicious local wines, then ventures into traditional French cooking with vino cotto French shallot tarte Tatin, followed by braised zucchini with lemon and garlic.

Gothenburg on the west coast of Sweden has recently been discovered as an exciting destination by both international travel journalists and food bloggers.

Coconut Super Spread Cookies and Camembert Fillo Parcels are prepared by Justine. Josh Niland is back and in fine form with a delectable Almond Meringue and Green Apple Caramel Fool.

Nigella Lawson cooks up more delicious recipes to get fabulous food on the table fast. With her great short cuts, spending hours over a hot stove could become a distant memory. Nigella shows how an incredible flash fried steak with white bean mash for supper home alone can be on the table in just ten minutes. For an entire weekend lunch for the family in twenty minutes it has to be curry in a hurry, a simple and delicious crowd pleaser.

Hugh recalls the progress of his horticultural skills over his three years in Dorset, from putting in his first organic vegetable beds, running the gauntlet of pests, to harvesting bumper crops from his polytunnel. He also offer tips on how to triumph at the local horticultural show - don't follow his example.

Like your favourite meal, Season 8 of The Cook Up with Adam Liaw always delivers. Cooking meets entertainment in the perfect blend of food, chat and laughs as Adam is joined each night by two guests and their recipes matched to a different theme.

Matt Moran explores Ross Noble's childhood through prawn cocktail, Kedgeree, and Strawberry Rhubarb Crumble, revealing how Grandma Edith and a Billy Connolly album inspired his comedy career.

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

Rick Stein travels to one of the biggest cities in the world as he finds out whether Shanghai, having almost doubled in size over the last 20 years, has managed to hang on to its culinary roots. Proving there's more to Chinese food than the tried and tested takeaway favourites, Rick shares recipes for the delicious Shanghainese dishes he discovers during his exploration of the city and coast.

Today it's the turn of student and Muay Thai fanatic Saoirse to try and grab the grand and she's going for a vegan Asian menu.

Third up this week is 52 year old civil servant Lydia who's planning to excite her guests with an evening dedicated to her raving days, when she was a professional club dancer.

Like your favourite meal, Season 8 of The Cook Up with Adam Liaw always delivers. Cooking meets entertainment in the perfect blend of food, chat and laughs as Adam is joined each night by two guests and their recipes matched to a different theme.

School holidays mean finding things for the kids to do, and Maggie and Simon get some kids busy looking for mushrooms and picking plums. Simon also visits a mussel farm in Port Lincoln and asks if mussels are a kid-friendly food.

You can almost smell the ocean as Rick strolls with his dog along the Cornish shore, joins fishermen on their quest for a catch, and chooses the freshest ingredients for his simple, exquisitely flavoured recipes.

The final leg of his journey, the very south of Sweden. It's here that Simon feasts upon seasonal oysters and mussels with a local fisherman who owns his very own island reachable via an old fishing boat.

Matt Moran explores Ross Noble's childhood through prawn cocktail, Kedgeree, and Strawberry Rhubarb Crumble, revealing how Grandma Edith and a Billy Connolly album inspired his comedy career.

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

Rick Stein travels to one of the biggest cities in the world as he finds out whether Shanghai, having almost doubled in size over the last 20 years, has managed to hang on to its culinary roots. Proving there's more to Chinese food than the tried and tested takeaway favourites, Rick shares recipes for the delicious Shanghainese dishes he discovers during his exploration of the city and coast.

Today it's the turn of student and Muay Thai fanatic Saoirse to try and grab the grand and she's going for a vegan Asian menu.

Third up this week is 52 year old civil servant Lydia who's planning to excite her guests with an evening dedicated to her raving days, when she was a professional club dancer.

Like your favourite meal, Season 8 of The Cook Up with Adam Liaw always delivers. Cooking meets entertainment in the perfect blend of food, chat and laughs as Adam is joined each night by two guests and their recipes matched to a different theme.

School holidays mean finding things for the kids to do, and Maggie and Simon get some kids busy looking for mushrooms and picking plums. Simon also visits a mussel farm in Port Lincoln and asks if mussels are a kid-friendly food.

You can almost smell the ocean as Rick strolls with his dog along the Cornish shore, joins fishermen on their quest for a catch, and chooses the freshest ingredients for his simple, exquisitely flavoured recipes.

Uncovers the truth about the food we eat. Jimmy Doherty finds out what pub-grub favourite whitebait actually is. Then he goes to Latvia to learn why we can't get it in supermarkets. Kate Quilton is in America at a gigantic cattle feed lot to see whether it makes a difference what our meat eats. And Matt Tebbutt learns which confectionary treat can be deadly to man's best friend.

Elena and Khanh are taking out their anger on a bang bang chicken dish. Khanh brings his friend Hoda back into the kitchen and she is making a black sesame halva cheesecake.

Maeve O'Meara explores the ancient art of smoking in cuisines around the world, tasting hot smoked salmon and kingfish, West African condiments, flavoursome smoked lamb, Irish cold smoked bacon, and Kansas City style ribs.

Mary celebrates the perfect fiesta with pork carnitas, homemade pico de gallo, tacos dorados de papa with cotija cheese, and a bubbly bevy of pineapple spritz.

Pati meets with historian David Canales, who takes her to two very different styles of cantinas to learn their fascinating history.

Michel makes a decadent brunch starting with cheese souffles. A visit to a historic restaurant in Avignon inspires a classic smoked chicken and mushrooms pithivier, then a wine jelly with fruits.

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

Justine tastes some delicious local wines, then ventures into traditional French cooking with vino cotto French shallot tarte Tatin, followed by braised zucchini with lemon and garlic.

Gothenburg on the west coast of Sweden has recently been discovered as an exciting destination by both international travel journalists and food bloggers.

Coconut Super Spread Cookies and Camembert Fillo Parcels are prepared by Justine. Josh Niland is back and in fine form with a delectable Almond Meringue and Green Apple Caramel Fool.

Nigella Lawson cooks up more delicious recipes to get fabulous food on the table fast. With her great short cuts, spending hours over a hot stove could become a distant memory. Nigella shows how an incredible flash fried steak with white bean mash for supper home alone can be on the table in just ten minutes. For an entire weekend lunch for the family in twenty minutes it has to be curry in a hurry, a simple and delicious crowd pleaser.

Hugh recalls the progress of his horticultural skills over his three years in Dorset, from putting in his first organic vegetable beds, running the gauntlet of pests, to harvesting bumper crops from his polytunnel. He also offer tips on how to triumph at the local horticultural show - don't follow his example.