In the last year, Paul's family has grown, so he employs a local, Harrison, as his part-time farm hand. With the fencing an on-going issue, he finds a way to change the face and shape of the farm; Paul has grand plans to take his food message on the road with a retro-fitted food van, but has he bitten off more than he can chew?

Gino heads south along the Adriatic to visit two UNESCO sites. First, the beautiful town of Ravenna, famed for its Byzantine mosaics, where Gino meets the artists who restore these ancient works. Outside the oldest restaurant in the city, he makes a classic Piadina flatbread, explaining how to make the very best homemade pesto.

Justine serves up a stunning Tuna and Tomato Pasta, Duck Red Cabbage Salsa with Corn Chips and heavenly Cherry Ripe Chocolate Trules.

Laura is joined in the Market Kitchen by vegetable farmer Catherine Velisha as they pickle celery, probably the most underrated pickle. Mike then cooks a beautiful vegetarian dish, Fried Tofu with Bang Bang Sauce, an ideal mid-week meal. To wrap the show, Laura makes and shares her popular Sausage Rolls.

Life on the border is a melting pot of cultures and cuisines that creates a unique culinary scene like no other. As a Mexican immigrant who lives in America, Pati spent her life combining cuisines, and she will explore how this fusion of cultures affects the food in Tijuana.

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

Forget airs and graces, this Easy Entertaining is all about keeping it casual, and Adam is joined by two casually cool guests, Olympic water polo player Tilly Kearns and chef Claudette Zepeda.

Big Moe travels all the way to Colombia to discover one of the world's oldest methods of cooking meat over an open fire.

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.

Domino's is the biggest name in the UK when it comes to the highly competitive pizza delivery business. Go inside the kitchens of this pizza empire to meet those involved first-hand.

Ashley's aim is to deliver a night of nostalgia from his childhood. His creative menu touches on 70s classics, but will the theatre in his food pack a punch to the taste buds?

Steel Worker Giulio is hoping to let his guests experience an authentic Italian night. After all the comments across the week, he has left himself open to criticism for tonight.

Forget airs and graces, this Easy Entertaining is all about keeping it casual, and Adam is joined by two casually cool guests, Olympic water polo player Tilly Kearns and chef Claudette Zepeda.

Maggie and Simon visit a couple of cooking mates and mentors, who have played a part in their professional and personal lives. Simon catches up with internationally acclaimed chef Cheong Liew, and Maggie visits another icon in the Australian culinary world, Stephanie Alexander, at her Kitchen Garden project in Melbourne.

Leading food critic Matthew Evans swapped city life for small farm living in Tasmania. Matthew now has his own young family, and it's time to get serious with a family to feed and a pig business to grow. To do this, he needs to build infrastructure on the farm for extra pigs, and find new ways to sell his increasing supply of pork products. A new such opportunity arrives when Matthew and friend Ross are approached at their Salamanca Markets stall to make a specialty Czech sausage for the upcoming Czech festival.

Did you know that vegemite can be a great umami-rich substitute for soy sauce? Neither did Katie until Dan Hong chose her shelfie to make faux fried rice using steak and pasta.

Big Moe travels all the way to Colombia to discover one of the world's oldest methods of cooking meat over an open fire.

Domino's is the biggest name in the UK when it comes to the highly competitive pizza delivery business. Go inside the kitchens of this pizza empire to meet those involved first-hand.

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.

Ashley's aim is to deliver a night of nostalgia from his childhood. His creative menu touches on 70s classics, but will the theatre in his food pack a punch to the taste buds?

Steel Worker Giulio is hoping to let his guests experience an authentic Italian night. After all the comments across the week, he has left himself open to criticism for tonight.

Join Chef Craig Wong as he teaches us his tricks for building beautiful bowls full of broth and flavour in his celebration of soup.

Chef Catherine Fulvio meets Rosemary Wilson at Drimnagh Castle where they discuss how Rosemary's daughter, Una, lives in Paris. Rosemary teaches Catherine how to make her daughter Una's favourite dish, stout soused herrings.

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

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

In the last year, Paul's family has grown, so he employs a local, Harrison, as his part-time farm hand. With the fencing an on-going issue, he finds a way to change the face and shape of the farm; Paul has grand plans to take his food message on the road with a retro-fitted food van, but has he bitten off more than he can chew?

Gino heads south along the Adriatic to visit two UNESCO sites. First, the beautiful town of Ravenna, famed for its Byzantine mosaics, where Gino meets the artists who restore these ancient works. Outside the oldest restaurant in the city, he makes a classic Piadina flatbread, explaining how to make the very best homemade pesto.

Justine serves up a stunning Tuna and Tomato Pasta, Duck Red Cabbage Salsa with Corn Chips and heavenly Cherry Ripe Chocolate Trules.

Laura is joined in the Market Kitchen by vegetable farmer Catherine Velisha as they pickle celery, probably the most underrated pickle. Mike then cooks a beautiful vegetarian dish, Fried Tofu with Bang Bang Sauce, an ideal mid-week meal. To wrap the show, Laura makes and shares her popular Sausage Rolls.

Life on the border is a melting pot of cultures and cuisines that creates a unique culinary scene like no other. As a Mexican immigrant who lives in America, Pati spent her life combining cuisines, and she will explore how this fusion of cultures affects the food in Tijuana.

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

Leading food critic Matthew Evans swapped city life for small farm living in Tasmania. Matthew now has his own young family, and it's time to get serious with a family to feed and a pig business to grow. To do this, he needs to build infrastructure on the farm for extra pigs, and find new ways to sell his increasing supply of pork products. A new such opportunity arrives when Matthew and friend Ross are approached at their Salamanca Markets stall to make a specialty Czech sausage for the upcoming Czech festival.

Big Moe travels all the way to Colombia to discover one of the world's oldest methods of cooking meat over an open fire.

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

Forget airs and graces, this Easy Entertaining is all about keeping it casual, and Adam is joined by two casually cool guests, Olympic water polo player Tilly Kearns and chef Claudette Zepeda.

Domino's is the biggest name in the UK when it comes to the highly competitive pizza delivery business. Go inside the kitchens of this pizza empire to meet those involved first-hand.

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.

In the last year, Paul's family has grown, so he employs a local, Harrison, as his part-time farm hand. With the fencing an on-going issue, he finds a way to change the face and shape of the farm; Paul has grand plans to take his food message on the road with a retro-fitted food van, but has he bitten off more than he can chew?

Gino heads south along the Adriatic to visit two UNESCO sites. First, the beautiful town of Ravenna, famed for its Byzantine mosaics, where Gino meets the artists who restore these ancient works. Outside the oldest restaurant in the city, he makes a classic Piadina flatbread, explaining how to make the very best homemade pesto.

Justine serves up a stunning Tuna and Tomato Pasta, Duck Red Cabbage Salsa with Corn Chips and heavenly Cherry Ripe Chocolate Trules.

Ainsley is joined by actor and entertainer John Barrowman and prepares a selection of sweets and treats, starting with his cheesy souffle Welsh rarebit muffins. Former Great British Bake-Off semi-finalist Briony May Williams makes a miso caramel and pear chocolate layer cake, while Olly Smith picks a range of drinks that are perfect for an indulgent moment.

Learn how to make mouth-watering yee sang. Victor has a few tricks for slicing the perfect julienne at home, as well as some presentation tips to make your salad a showstopper.

Ainsley prepares a selection of dishes perfect for al fresco dining, including Cypriot lamb chops, cherry tomato skewers and potato salad. Supper Club host Joseph Denison Carey serves up a tagliatelle, and Ainsley shows guest Dev Griffin how to make sesame and ginger sea bass with an Asian noodles salad. Olly Smith has canned drinks perfect for the great outdoors.

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

Chef Curtis Stone has flown over the Big Island of Hawaii countless times on his way to Australia. This time he lands to go fishing with a competitive spearfisher, before visiting with his brother who raises Berkshire pigs. He's invited to a backyard feast where he meets an award-winning poke maker. Back home in his kitchen, he's making Tinono-style grilled pork rib eyes and rainbow Hawaiian-style poke rice bowls.

Rory visits the Portuguese capital city and starts his weekend with a picnic overlooking Lisbon. His first stop is Manteigaria Silva, an acclaimed delicatessen established in 1890, and a treasure trove of traditional Portuguese food. Rory is in his element, and stocks up on local bread, cheese, cured meats and olives.

Want stress-free and easy ideas for entertaining? Lorraine's got the answer. Take her Whiskey and Chilli Tiger Prawns, they're baked in the oven and ready in less than 30 minutes. Lorraine's top 3 flavour enhancers are revealed, these are a chef's secret to fabulous baking.

Heading to the less crowded, more trendy areas of Milan, David meets locals and foreign transplants alike who show him their favourite spots.

It's late May, the vet calls and it's bad news: Marge the cow is not as pregnant as Hugh once thought, there'll be no more lambs and the first batch of eggs are all addled. But his spirits are raised by the news that huge shoals of cuttlefish are massing off the Dorset coast. Scenting a free meal, Hugh sets about designing a honey trap - a lobster pot fitted with a dummy female cuttlefish to lure in the eager males.

It's mid-June and it's time to make hay. After last year's disaster, Hugh is determined to get it right and calls in local farmer Paddy Rudd to advise. Good weather makes good hay, and Paddy reckons that the next five days will give them the window they require to finish the job. To pay for the hire of the haymaking kit, Hugh clears his polytunnel of his peas and beans to sell them at the Bridport Farmers' Market.

The Hairy Bikers westward journey continues, bringing Dave and Si to the 220-mile River Severn, an area steeped in history and natural beauty and famous for its fusion of flavours.

Having been to Mexico before filming An Italian In Mexico, Gino thinks he can show off some culinary nous to Gordon and Fred. On a mission to taste the world's best breakfast, the boys are up to their old tricks when Fred is nearly floored by a ten-gallon jar of tequila filled with snakes. Then, a hot chilli eating competition concludes with Gino dashing to the toilet, before they hit the coast road south to go spear fishing for lunch.

Grandiose architecture, Italian Beef Cubs versus White Sox, taverns galore, the best meat in tube form in all of America, and even medical torture devices find their way into Tony's 43 hour layover in the wondrous city of Chicago.

Renowned cookbook photographer Louisa Brimble shares her smoky version of bicol express, a classic dish from her hometown in the Philippines.

It's been nearly four months since Hugh returned to River Cottage in the UK to let Paul do it alone, but now he's back, and he's amazed at what he finds. Where there used to be run-down enclosures and sheds, there are now homes for chickens, ducks, pigs and a dairy cow. The vegetable beds they laid out together are now a mass of leafy winter greens, and the citrus grove is thriving. They decide to harvest what they can as starting point for a huge community cook-up they've got planned, but they'll need more food to feed the hungry throng. At the beach, Paul instructs Hugh in the fine art of beach-worm catching. Will they be able to catch the bait, let alone enough fish for a feed?

Ainsley is joined by actor and entertainer John Barrowman and prepares a selection of sweets and treats, starting with his cheesy souffle Welsh rarebit muffins. Former Great British Bake-Off semi-finalist Briony May Williams makes a miso caramel and pear chocolate layer cake, while Olly Smith picks a range of drinks that are perfect for an indulgent moment.

Learn how to make mouth-watering yee sang. Victor has a few tricks for slicing the perfect julienne at home, as well as some presentation tips to make your salad a showstopper.

Ainsley prepares a selection of dishes perfect for al fresco dining, including Cypriot lamb chops, cherry tomato skewers and potato salad. Supper Club host Joseph Denison Carey serves up a tagliatelle, and Ainsley shows guest Dev Griffin how to make sesame and ginger sea bass with an Asian noodles salad. Olly Smith has canned drinks perfect for the great outdoors.

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

Chef Curtis Stone has flown over the Big Island of Hawaii countless times on his way to Australia. This time he lands to go fishing with a competitive spearfisher, before visiting with his brother who raises Berkshire pigs. He's invited to a backyard feast where he meets an award-winning poke maker. Back home in his kitchen, he's making Tinono-style grilled pork rib eyes and rainbow Hawaiian-style poke rice bowls.

Rory visits the Portuguese capital city and starts his weekend with a picnic overlooking Lisbon. His first stop is Manteigaria Silva, an acclaimed delicatessen established in 1890, and a treasure trove of traditional Portuguese food. Rory is in his element, and stocks up on local bread, cheese, cured meats and olives.

Want stress-free and easy ideas for entertaining? Lorraine's got the answer. Take her Whiskey and Chilli Tiger Prawns, they're baked in the oven and ready in less than 30 minutes. Lorraine's top 3 flavour enhancers are revealed, these are a chef's secret to fabulous baking.

Heading to the less crowded, more trendy areas of Milan, David meets locals and foreign transplants alike who show him their favourite spots.

Having been to Mexico before filming An Italian In Mexico, Gino thinks he can show off some culinary nous to Gordon and Fred. On a mission to taste the world's best breakfast, the boys are up to their old tricks when Fred is nearly floored by a ten-gallon jar of tequila filled with snakes. Then, a hot chilli eating competition concludes with Gino dashing to the toilet, before they hit the coast road south to go spear fishing for lunch.

It's late May, the vet calls and it's bad news: Marge the cow is not as pregnant as Hugh once thought, there'll be no more lambs and the first batch of eggs are all addled. But his spirits are raised by the news that huge shoals of cuttlefish are massing off the Dorset coast. Scenting a free meal, Hugh sets about designing a honey trap - a lobster pot fitted with a dummy female cuttlefish to lure in the eager males.

It's mid-June and it's time to make hay. After last year's disaster, Hugh is determined to get it right and calls in local farmer Paddy Rudd to advise. Good weather makes good hay, and Paddy reckons that the next five days will give them the window they require to finish the job. To pay for the hire of the haymaking kit, Hugh clears his polytunnel of his peas and beans to sell them at the Bridport Farmers' Market.

The Hairy Bikers westward journey continues, bringing Dave and Si to the 220-mile River Severn, an area steeped in history and natural beauty and famous for its fusion of flavours.

It's been nearly four months since Hugh returned to River Cottage in the UK to let Paul do it alone, but now he's back, and he's amazed at what he finds. Where there used to be run-down enclosures and sheds, there are now homes for chickens, ducks, pigs and a dairy cow. The vegetable beds they laid out together are now a mass of leafy winter greens, and the citrus grove is thriving. They decide to harvest what they can as starting point for a huge community cook-up they've got planned, but they'll need more food to feed the hungry throng. At the beach, Paul instructs Hugh in the fine art of beach-worm catching. Will they be able to catch the bait, let alone enough fish for a feed?

Ainsley is joined by actor and entertainer John Barrowman and prepares a selection of sweets and treats, starting with his cheesy souffle Welsh rarebit muffins. Former Great British Bake-Off semi-finalist Briony May Williams makes a miso caramel and pear chocolate layer cake, while Olly Smith picks a range of drinks that are perfect for an indulgent moment.

Learn how to make mouth-watering yee sang. Victor has a few tricks for slicing the perfect julienne at home, as well as some presentation tips to make your salad a showstopper.

Ainsley prepares a selection of dishes perfect for al fresco dining, including Cypriot lamb chops, cherry tomato skewers and potato salad. Supper Club host Joseph Denison Carey serves up a tagliatelle, and Ainsley shows guest Dev Griffin how to make sesame and ginger sea bass with an Asian noodles salad. Olly Smith has canned drinks perfect for the great outdoors.

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

Chef Curtis Stone has flown over the Big Island of Hawaii countless times on his way to Australia. This time he lands to go fishing with a competitive spearfisher, before visiting with his brother who raises Berkshire pigs. He's invited to a backyard feast where he meets an award-winning poke maker. Back home in his kitchen, he's making Tinono-style grilled pork rib eyes and rainbow Hawaiian-style poke rice bowls.

Rory visits the Portuguese capital city and starts his weekend with a picnic overlooking Lisbon. His first stop is Manteigaria Silva, an acclaimed delicatessen established in 1890, and a treasure trove of traditional Portuguese food. Rory is in his element, and stocks up on local bread, cheese, cured meats and olives.

The Hairy Bikers westward journey continues, bringing Dave and Si to the 220-mile River Severn, an area steeped in history and natural beauty and famous for its fusion of flavours.

It's late May, the vet calls and it's bad news: Marge the cow is not as pregnant as Hugh once thought, there'll be no more lambs and the first batch of eggs are all addled. But his spirits are raised by the news that huge shoals of cuttlefish are massing off the Dorset coast. Scenting a free meal, Hugh sets about designing a honey trap - a lobster pot fitted with a dummy female cuttlefish to lure in the eager males.

Want stress-free and easy ideas for entertaining? Lorraine's got the answer. Take her Whiskey and Chilli Tiger Prawns, they're baked in the oven and ready in less than 30 minutes. Lorraine's top 3 flavour enhancers are revealed, these are a chef's secret to fabulous baking.

It's been nearly four months since Hugh returned to River Cottage in the UK to let Paul do it alone, but now he's back, and he's amazed at what he finds. Where there used to be run-down enclosures and sheds, there are now homes for chickens, ducks, pigs and a dairy cow. The vegetable beds they laid out together are now a mass of leafy winter greens, and the citrus grove is thriving. They decide to harvest what they can as starting point for a huge community cook-up they've got planned, but they'll need more food to feed the hungry throng. At the beach, Paul instructs Hugh in the fine art of beach-worm catching. Will they be able to catch the bait, let alone enough fish for a feed?

Heading to the less crowded, more trendy areas of Milan, David meets locals and foreign transplants alike who show him their favourite spots.

Forget booking a flight, head to the Med with these recipes from Adam, gluten-free cookbook author Helen Tzouganatos and showman Rob Mills instead!

Adam is joined by chef Ruben Lopez Mesa and radio host Megan Burslem. Their mission? Ultimate family chicken!

What could be more fantastic than fish and fire? Adam and his guests, Khanh Nguyen and the Bush Tukka Woman Samantha Martin, fire away with their fiery faves.

What's better than a quick dinner? One that's full of fast flavour. Adam and his guests, chefs Jean-Paul El Tom and Myra Karakelle have got you covered tonight.

Forget airs and graces, this Easy Entertaining is all about keeping it casual, and Adam is joined by two casually cool guests, Olympic water polo player Tilly Kearns and chef Claudette Zepeda.

Chef Curtis Stone travels to the Central Coast of California to explore wine country, where he visits a goat creamery and oyster farm. He whips up a smoked salmon omelette with goat cheese, beet relish and craveable Pacific oysters Kilpatrick.

Rory creates Octopus salad with red and green peppers inspired by his long weekend in Madrid.

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

Naomi Toilalo is on a food rescue mission. Join her as she challenges Park Hyatt Executive Chef Brent Martin to cook a three-course meal out of rescued food.

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? Raymond has chosen his favourite dishes to share his secrets to simple, beautiful cooking.

Ina's having a blast at the barn when Frank Bruni, the amazing award-winning journalist, restaurant critic, author and Professor shares his amazing life story and killer cocktail recipe.

Tom Kerridge heads to Scotland in his food truck to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way. This episode - mussels and strawberries!

Rick Stein travels to St Ives to tell us about one of Britain's little-known artists, Alfred Wallis. In the shadow of Bodmin Moor, Rick visits a very rare collection of medieval stained-glass windows in the church of St Neot.

Rick meets Springwatch presenter and biologist Gillian Burke who takes Rick on a walk through a rare habitat called an Atlantic Temperate Rainforest, on the banks of the Helford River.

Tony visits one of his favourite cities in the world, Paris. It's hard to do too much of anything when your cup's being constantly refilled with amazing wine and there's a cheese plate to turn to.

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

Time has passed and the seasons have changed at River Cottage Australia. Paul West is about to experience his first summer on the land. Will he have enough water, food and produce to keep the farm thriving throughout the dryer months?

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? Raymond has chosen his favourite dishes to share his secrets to simple, beautiful cooking.

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

Chef Curtis Stone travels to the Central Coast of California to explore wine country, where he visits a goat creamery and oyster farm. He whips up a smoked salmon omelette with goat cheese, beet relish and craveable Pacific oysters Kilpatrick.

Rory creates Octopus salad with red and green peppers inspired by his long weekend in Madrid.

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

Naomi Toilalo is on a food rescue mission. Join her as she challenges Park Hyatt Executive Chef Brent Martin to cook a three-course meal out of rescued food.

Rick Stein travels to St Ives to tell us about one of Britain's little-known artists, Alfred Wallis. In the shadow of Bodmin Moor, Rick visits a very rare collection of medieval stained-glass windows in the church of St Neot.

Rick meets Springwatch presenter and biologist Gillian Burke who takes Rick on a walk through a rare habitat called an Atlantic Temperate Rainforest, on the banks of the Helford River.

Tony visits one of his favourite cities in the world, Paris. It's hard to do too much of anything when your cup's being constantly refilled with amazing wine and there's a cheese plate to turn to.

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

Ina's having a blast at the barn when Frank Bruni, the amazing award-winning journalist, restaurant critic, author and Professor shares his amazing life story and killer cocktail recipe.

Forget booking a flight, head to the Med with these recipes from Adam, gluten-free cookbook author Helen Tzouganatos and showman Rob Mills instead!

Adam is joined by chef Ruben Lopez Mesa and radio host Megan Burslem. Their mission? Ultimate family chicken!

What could be more fantastic than fish and fire? Adam and his guests, Khanh Nguyen and the Bush Tukka Woman Samantha Martin, fire away with their fiery faves.

What's better than a quick dinner? One that's full of fast flavour. Adam and his guests, chefs Jean-Paul El Tom and Myra Karakelle have got you covered tonight.

Forget airs and graces, this Easy Entertaining is all about keeping it casual, and Adam is joined by two casually cool guests, Olympic water polo player Tilly Kearns and chef Claudette Zepeda.

Chef Curtis Stone travels to the Central Coast of California to explore wine country, where he visits a goat creamery and oyster farm. He whips up a smoked salmon omelette with goat cheese, beet relish and craveable Pacific oysters Kilpatrick.

Rory creates Octopus salad with red and green peppers inspired by his long weekend in Madrid.

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

Naomi Toilalo is on a food rescue mission. Join her as she challenges Park Hyatt Executive Chef Brent Martin to cook a three-course meal out of rescued food.

What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? Raymond has chosen his favourite dishes to share his secrets to simple, beautiful cooking.

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

Rick Stein travels to St Ives to tell us about one of Britain's little-known artists, Alfred Wallis. In the shadow of Bodmin Moor, Rick visits a very rare collection of medieval stained-glass windows in the church of St Neot.

Rick meets Springwatch presenter and biologist Gillian Burke who takes Rick on a walk through a rare habitat called an Atlantic Temperate Rainforest, on the banks of the Helford River.

Time has passed and the seasons have changed at River Cottage Australia. Paul West is about to experience his first summer on the land. Will he have enough water, food and produce to keep the farm thriving throughout the dryer months?

This competition is in sunny Sussex, where the first to host is travel manager and part-time comedian Rod. He's putting his extensive dinner party experience to the test by cooking a comprehensive and complicated menu.

Alliums include staples like onions, garlic, leeks, and chives - you'll love chef Derek Dammann's skillful tips and tricks for using them all.

It'll only take you around 30 minutes to impress your loved ones with Chef Spencer Watts's budget-friendly Italian feast. Spencer starts his meal by preparing an ooey gooey cannelloni dish, with creamy ricotta and fresh spinach for a rich filling.

Chef Catherine Fulvio travels to Boston and visits the iconic Cheers Pub on Beacon Hill, previously known as the Bull and Finch Pub. She gets to experience Oyster Happy Hour in Boston's Marliave Restaurant, as well as walking the famous grounds of the prestigious Harvard University where Sarah-Jo worked.

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

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

Paul's spent the last few years planting and growing produce without a long-term plan, so he gets important advice on how to transform the farm's future. Digger is reunited with someone very special, and Paul bravely takes his food truck for its first test-run at the local farmers' markets, but he's a little unprepared.

Gino visits an ancient vineyard where he makes a sumptuous sweet treat to go with their famous red wine. After visiting the medieval hilltop town of Castelfidardo, he cooks the classic Italian version of macaroni cheese.

Former Masterchef contestant Sarah Todd joins Justine in the kitchen to create an unforgettable Chicken Quinoa Biryani. Justine shows us a tasty Barramundi with Santorini Couscous Salad.

Laura is joined in the Market Kitchen by wine expert Adam Walls, who matches wines to her unusual but delicious Potato Pizza. Laura then makes the healthiest Cherry Ripe Slice you will ever eat.

The port town of Ensenada is a seafood mecca. Fresh fish is everywhere you look, and this hub for seafood exportation is also the gateway to Mexican wine country.

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

Something saucy is on the menu tonight, as Adam and his guests, entertainer Reuben Kaye and chef Nelly Robinson, stir up three moreish recipes.

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

Luke visits the town of Dalat in the beautiful central highlands of Vietnam. He enjoys the cooler climate and the abundance of fresh produce on offer. He also takes advantage of the abundant flowers on offer by deep frying pumpkin flowers stuffed with prawns and dill in front of the famous 'Da Lat Palace'.

Chef Gordon Ramsay's quest to master the world's most fascinating cuisines lands him on the Indonesian island of Sumatra where he risks his safety and his pride to acquire the ingredients he needs.

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

Forty-four-year-old post woman and yoga enthusiast Rachel is hoping to wow her guests with an evening dedicated to healthy home cooking, inspired by her weight loss journey. Will it be enough to win?

Civil servant Luke is hoping to blow his guests' minds with his risky, all spicy menu, in a bid to land the 1,000 pound prize. But will the fun and frolics make up for the mouth-burning meal?

Something saucy is on the menu tonight, as Adam and his guests, entertainer Reuben Kaye and chef Nelly Robinson, stir up three moreish recipes.

Simon kicks the show off by sharing his thoughts about the experience of moving out to Australia from England as a youngster, looking out at the harsh Australian landscape. These days, Simon is a convert to the delights of Australian bush food, but to find out more he travels to Reedy Creek in South Australia's south east, where Mike and Gayle Quarmby have been working hard to help foster the growing bush food industry.

While on the North West coast of Tasmania, herding cattle across the ocean at low tide to Robbins Island, Matthew has a new business idea. The Wagyu beef that he samples here - at Hammond farm, is the best he's ever eaten. Sadly, only foreigners get to taste it. With friends Nick and Ross, Matthew brainstorms an idea for Long Table Lunches, where the three of them will create multiple course menus from produce sourced exclusively from the local area.

This competition is in sunny Sussex, where the first to host is travel manager and part-time comedian Rod. He's putting his extensive dinner party experience to the test by cooking a comprehensive and complicated menu.

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

Luke visits the town of Dalat in the beautiful central highlands of Vietnam. He enjoys the cooler climate and the abundance of fresh produce on offer. He also takes advantage of the abundant flowers on offer by deep frying pumpkin flowers stuffed with prawns and dill in front of the famous 'Da Lat Palace'.

Chef Gordon Ramsay's quest to master the world's most fascinating cuisines lands him on the Indonesian island of Sumatra where he risks his safety and his pride to acquire the ingredients he needs.

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

Forty-four-year-old post woman and yoga enthusiast Rachel is hoping to wow her guests with an evening dedicated to healthy home cooking, inspired by her weight loss journey. Will it be enough to win?

Civil servant Luke is hoping to blow his guests' minds with his risky, all spicy menu, in a bid to land the 1,000 pound prize. But will the fun and frolics make up for the mouth-burning meal?

Alliums include staples like onions, garlic, leeks, and chives - you'll love chef Derek Dammann's skillful tips and tricks for using them all.

It'll only take you around 30 minutes to impress your loved ones with Chef Spencer Watts's budget-friendly Italian feast. Spencer starts his meal by preparing an ooey gooey cannelloni dish, with creamy ricotta and fresh spinach for a rich filling.

Chef Catherine Fulvio travels to Boston and visits the iconic Cheers Pub on Beacon Hill, previously known as the Bull and Finch Pub. She gets to experience Oyster Happy Hour in Boston's Marliave Restaurant, as well as walking the famous grounds of the prestigious Harvard University where Sarah-Jo worked.

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

Paul's spent the last few years planting and growing produce without a long-term plan, so he gets important advice on how to transform the farm's future. Digger is reunited with someone very special, and Paul bravely takes his food truck for its first test-run at the local farmers' markets, but he's a little unprepared.

Gino visits an ancient vineyard where he makes a sumptuous sweet treat to go with their famous red wine. After visiting the medieval hilltop town of Castelfidardo, he cooks the classic Italian version of macaroni cheese.

Former Masterchef contestant Sarah Todd joins Justine in the kitchen to create an unforgettable Chicken Quinoa Biryani. Justine shows us a tasty Barramundi with Santorini Couscous Salad.

Laura is joined in the Market Kitchen by wine expert Adam Walls, who matches wines to her unusual but delicious Potato Pizza. Laura then makes the healthiest Cherry Ripe Slice you will ever eat.

The port town of Ensenada is a seafood mecca. Fresh fish is everywhere you look, and this hub for seafood exportation is also the gateway to Mexican wine country.

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

While on the North West coast of Tasmania, herding cattle across the ocean at low tide to Robbins Island, Matthew has a new business idea. The Wagyu beef that he samples here - at Hammond farm, is the best he's ever eaten. Sadly, only foreigners get to taste it. With friends Nick and Ross, Matthew brainstorms an idea for Long Table Lunches, where the three of them will create multiple course menus from produce sourced exclusively from the local area.

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

Luke visits the town of Dalat in the beautiful central highlands of Vietnam. He enjoys the cooler climate and the abundance of fresh produce on offer. He also takes advantage of the abundant flowers on offer by deep frying pumpkin flowers stuffed with prawns and dill in front of the famous 'Da Lat Palace'.

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

Something saucy is on the menu tonight, as Adam and his guests, entertainer Reuben Kaye and chef Nelly Robinson, stir up three moreish recipes.

Chef Gordon Ramsay's quest to master the world's most fascinating cuisines lands him on the Indonesian island of Sumatra where he risks his safety and his pride to acquire the ingredients he needs.

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

Hoping to finish the week a grand better off is mystic and animal communicator Josie, who is aided by her best friend and confidante, Mimi the cat. Will her evening of spiritual shenanigans delight or have her diners running scared?

Masterful chef host Katie Ardington loves chocolate, don't we all? Watch as she shares her chocolate handling knowledge and skill in this episode.

Everyone loves a classic pub meal, but don't always have the time to make it. Stay in with celebrity chef Spencer Watts as he prepares traditional pub dishes in under 30 minutes, for around $30. Spencer makes a sizzling quick pub steak featuring a fragrant rub of peppercorns, pickling spice, and pickling salt to intensify the flavour of the meat.

Chef Catherine Fulvio travel to Faro, Portugal, to meet Joao and Teresa to find out who is living away from home. Joao and his friend Tiago first made friends on a Portuguese beach aged three years and have been friends ever since, but now that friendship has extended to their wives and kids.

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

Jimmy wants to know if there are any easier ways to get the meat out of a fiddly crustacean, and discovers a new technology in Ireland which could revolutionise the food industry. Kate asks is there anything we can do to get kids to eat their greens, and finds out why toddlers are hardwired to avoid unfamiliar foods. While Matt is in Germany finding out how gummy sweets are made. But be careful of the sugar alarm!

After ironing out some of the food van fumbles, Paul decides to drive it over the mountains and into the 'big smoke', but not before stopping off for a spot of trout fishing and learning they're tough to tackle. In Canberra, he's overwhelmed by the urban growers he meets along the way, and challenges the food van to it's ultimate test - the taste buds of city slickers.

Gino leaves the mainland of Italy behind and takes to the skies to visit the remote islands of Tremiti. Using local herbs, he cooks up his own twist on a classic Italian steak dinner.

Today Justine whips up a mouth watering Prawn Toast and a Seared Barramundi with Red Curry Paste. British Pastry Chef, Darren Purchese joins Justine in the kitchen and shows us how to make an irresistible Nougat Parfait.

Laura is joined in the Market Kitchen by Chef Lillie, who makes the famous Vietnamese recipe Banh Mi. Mike changes the pace by cooking Grilled Raddicchio.

While in Valle de Guadalupe, Pati visits one of the most legendary cooks in the area, Dona Esthela, who makes the best breakfast as far as the eye can see.

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

Spice! Sauce! Rice! Adam and his guests, chef Mindy Woods and comedian Sean Choolburra get curried away in the kitchen.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help the Thompson family tackle food waste and save money.

Mary opens her garden to host a village fete and shares her flair for turning easy dishes into spectacular crowd pleasers. She's visited by two brothers for a lesson in authentic Italian pizza making.

James heads to an olive grove to cook pan fried lamb chops with baby aubergines, before taking artistic inspiration from one of Arles's famous residents - Vincent Van Gogh.

Twenty-seven-year-old business analyst Anamika is putting on a night inspired by her hometown in India. Will her efforts be enough to clinch the prize in the end?

Viking enthusiast Chris hopes to impress his guests with a fancy sounding menu made up of locally sourced ingredients. Tune in to see if his feast will be enough to conquer the competition.

Spice! Sauce! Rice! Adam and his guests, chef Mindy Woods and comedian Sean Choolburra get curried away in the kitchen.

The warm spring days in the Barossa Valley are perfect for a barbecue, and Maggie and Simon make the most of the weather to turn on the gas and start sizzling some of their favourite ingredients. They begin with two very different 'devils on horseback', followed by Maggie's mouth-watering barbecue quail and Simon's Wagyu yakiniku.

Matthew starts to get hardcore with his locavore philosophy when he decides to learn how to make his own brew. Unfortunately, his lesson is interrupted when he finds out his beloved cow Daisy has fallen ill after giving birth to a calf. After a rough patch, Matthew picks himself up and goes out in search of wheat substitutes for his bread making and tries out some spelt.

Hoping to finish the week a grand better off is mystic and animal communicator Josie, who is aided by her best friend and confidante, Mimi the cat. Will her evening of spiritual shenanigans delight or have her diners running scared?

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help the Thompson family tackle food waste and save money.

Mary opens her garden to host a village fete and shares her flair for turning easy dishes into spectacular crowd pleasers. She's visited by two brothers for a lesson in authentic Italian pizza making.

James heads to an olive grove to cook pan fried lamb chops with baby aubergines, before taking artistic inspiration from one of Arles's famous residents - Vincent Van Gogh.

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

Twenty-seven-year-old business analyst Anamika is putting on a night inspired by her hometown in India. Will her efforts be enough to clinch the prize in the end?

Viking enthusiast Chris hopes to impress his guests with a fancy sounding menu made up of locally sourced ingredients. Tune in to see if his feast will be enough to conquer the competition.

Masterful chef host Katie Ardington loves chocolate, don't we all? Watch as she shares her chocolate handling knowledge and skill in this episode.

Everyone loves a classic pub meal, but don't always have the time to make it. Stay in with celebrity chef Spencer Watts as he prepares traditional pub dishes in under 30 minutes, for around $30. Spencer makes a sizzling quick pub steak featuring a fragrant rub of peppercorns, pickling spice, and pickling salt to intensify the flavour of the meat.

Chef Catherine Fulvio travel to Faro, Portugal, to meet Joao and Teresa to find out who is living away from home. Joao and his friend Tiago first made friends on a Portuguese beach aged three years and have been friends ever since, but now that friendship has extended to their wives and kids.

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

After ironing out some of the food van fumbles, Paul decides to drive it over the mountains and into the 'big smoke', but not before stopping off for a spot of trout fishing and learning they're tough to tackle. In Canberra, he's overwhelmed by the urban growers he meets along the way, and challenges the food van to it's ultimate test - the taste buds of city slickers.

Gino leaves the mainland of Italy behind and takes to the skies to visit the remote islands of Tremiti. Using local herbs, he cooks up his own twist on a classic Italian steak dinner.

Today Justine whips up a mouth watering Prawn Toast and a Seared Barramundi with Red Curry Paste. British Pastry Chef, Darren Purchese joins Justine in the kitchen and shows us how to make an irresistible Nougat Parfait.

Laura is joined in the Market Kitchen by Chef Lillie, who makes the famous Vietnamese recipe Banh Mi. Mike changes the pace by cooking Grilled Raddicchio.

While in Valle de Guadalupe, Pati visits one of the most legendary cooks in the area, Dona Esthela, who makes the best breakfast as far as the eye can see.

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

Matthew starts to get hardcore with his locavore philosophy when he decides to learn how to make his own brew. Unfortunately, his lesson is interrupted when he finds out his beloved cow Daisy has fallen ill after giving birth to a calf. After a rough patch, Matthew picks himself up and goes out in search of wheat substitutes for his bread making and tries out some spelt.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help the Thompson family tackle food waste and save money.

Mary opens her garden to host a village fete and shares her flair for turning easy dishes into spectacular crowd pleasers. She's visited by two brothers for a lesson in authentic Italian pizza making.

Jimmy wants to know if there are any easier ways to get the meat out of a fiddly crustacean, and discovers a new technology in Ireland which could revolutionise the food industry. Kate asks is there anything we can do to get kids to eat their greens, and finds out why toddlers are hardwired to avoid unfamiliar foods. While Matt is in Germany finding out how gummy sweets are made. But be careful of the sugar alarm!

Spice! Sauce! Rice! Adam and his guests, chef Mindy Woods and comedian Sean Choolburra get curried away in the kitchen.

James heads to an olive grove to cook pan fried lamb chops with baby aubergines, before taking artistic inspiration from one of Arles's famous residents - Vincent Van Gogh.

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

It's the third night of the competition in Sussex and the turn of Food Hub charity director Paula to host. She's taking inspiration for her menu from her job by using ingredients that have passed their best before dates and otherwise would be heading to landfill.

Beef cookery is precious to Argentinian chef host Natalia Machado: a world-class chef who combines modern technique with her deep cultural tradition.

Chef Spencer Watts explores rich, hearty, and mouth-watering French-Canadian cuisine with four recipes that'll have you saying, \.

Chef Catherine Fulvio travels to Newfoundland and goes whale watching in search for humpbacks and minke whales. She visits Quidi Vidi village and Cape Spear Lighthouse and The Rooms Museum, which houses an exhibit showing when and where the Irish arrived and settled in Newfoundland.

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

Jimmy heads to Sicily, where he's surprised to find his final destination isn't the sea, but the high mountains of the interior. Kate's looking at free range hens, and is surprised to learn most chicks on British hen farms have their beaks trimmed at birth. And Matt's in Scotland, investigating Haggis. He makes a surprising discovery about the dish's true origins.

While Paul is away, Harrison is left to manage the farm, and it's not all plain sailing. There's a sweet surprise ready for harvest that's been brewing for over a year, and Paul rises to the challenge at a community event that makes him sweat for his supper. Does he have what it takes to make the local footy team?

This episode, Gino explores the magnificent mountain range of Gargano National Park and prepares a classic parmigiana di melanzane for locals.

Justine shares her mess free special Cornbread in a Pan and Chai Tea Cupcakes in a Mug. She shows us how to make a succulent Pot Roasted Duck with Port and Grapes.

It's off to the Victorian wine region of Yarra Valley for our first recipe. Laura is joined by Man About Town David Mann and footy legend Dougie Hawkins for her French Toast dish.

With over 100 wineries, Valle de Guadalupe has become the hottest new destination, with people travelling from all over to discover this new and exciting region.

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

Chefs Noora Heiska and Louis Tikaram join Adam in the kitchen to help zucchini level up from sidekick to hero.

There's one essential in France that simply can't be ignored. It's cheap as chips, eaten daily with every meal and is in almost every household: the French baguette.

Nadiya shares her favourite time-saving recipes to take the stress out of impressing guests, from luxurious raspberry cheesecake croissants to a speedy satay chicken tray bake.

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.

Gary meets ups with Canadian-Chinese chef Kelvin Cheung in his restaurant, Bastian, and gets a peek into his signature dish, a mouth-watering Indonesian snapper. He then heads to his kitchen to cook some delicious dumplings.

Travel agent, Bethan, tries her hand in the kitchen. Her plan is to give her guests a memorable meal with an out of this world twist. But will the simplicity of her menu be enough?

40-year-old studio manager and blogger, Sam, hopes to wow her guests with an evening dedicated to Mizoram cooking, inspired by her late Nan. What more can she possibly do to win her guests over?

Chefs Noora Heiska and Louis Tikaram join Adam in the kitchen to help zucchini level up from sidekick to hero.

If you buy your cheese processed and packaged from the supermarket shelf, then be prepared for a steep learning curve. It's the difference between 'off the rack' and 'couture' as Maggie and Simon cook with some 'designer' cheeses.

Matthew reckons he's earned a break from the farm, and heads off on a kayaking adventure with Ross. They're resolute on packing nothing but two minute noodles, as the Picton River is sure to supply a bounty of fish. Alas, they prove to be less than naturals on the water, and the fish prove to be totally absent. Resisting the temptation to head into a fast food outlet as their kayaks approach a small town, the boys call up a sushi maker.

It's the third night of the competition in Sussex and the turn of Food Hub charity director Paula to host. She's taking inspiration for her menu from her job by using ingredients that have passed their best before dates and otherwise would be heading to landfill.

There's one essential in France that simply can't be ignored. It's cheap as chips, eaten daily with every meal and is in almost every household: the French baguette.

Nadiya shares her favourite time-saving recipes to take the stress out of impressing guests, from luxurious raspberry cheesecake croissants to a speedy satay chicken tray bake.

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.

Gary meets ups with Canadian-Chinese chef Kelvin Cheung in his restaurant, Bastian, and gets a peek into his signature dish, a mouth-watering Indonesian snapper. He then heads to his kitchen to cook some delicious dumplings.

Travel agent, Bethan, tries her hand in the kitchen. Her plan is to give her guests a memorable meal with an out of this world twist. But will the simplicity of her menu be enough?

40-year-old studio manager and blogger, Sam, hopes to wow her guests with an evening dedicated to Mizoram cooking, inspired by her late Nan. What more can she possibly do to win her guests over?

Beef cookery is precious to Argentinian chef host Natalia Machado: a world-class chef who combines modern technique with her deep cultural tradition.

Chef Spencer Watts explores rich, hearty, and mouth-watering French-Canadian cuisine with four recipes that'll have you saying, \.

Chef Catherine Fulvio travels to Newfoundland and goes whale watching in search for humpbacks and minke whales. She visits Quidi Vidi village and Cape Spear Lighthouse and The Rooms Museum, which houses an exhibit showing when and where the Irish arrived and settled in Newfoundland.

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

While Paul is away, Harrison is left to manage the farm, and it's not all plain sailing. There's a sweet surprise ready for harvest that's been brewing for over a year, and Paul rises to the challenge at a community event that makes him sweat for his supper. Does he have what it takes to make the local footy team?

This episode, Gino explores the magnificent mountain range of Gargano National Park and prepares a classic parmigiana di melanzane for locals.

Justine shares her mess free special Cornbread in a Pan and Chai Tea Cupcakes in a Mug. She shows us how to make a succulent Pot Roasted Duck with Port and Grapes.

It's off to the Victorian wine region of Yarra Valley for our first recipe. Laura is joined by Man About Town David Mann and footy legend Dougie Hawkins for her French Toast dish.

With over 100 wineries, Valle de Guadalupe has become the hottest new destination, with people travelling from all over to discover this new and exciting region.

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

Matthew reckons he's earned a break from the farm, and heads off on a kayaking adventure with Ross. They're resolute on packing nothing but two minute noodles, as the Picton River is sure to supply a bounty of fish. Alas, they prove to be less than naturals on the water, and the fish prove to be totally absent. Resisting the temptation to head into a fast food outlet as their kayaks approach a small town, the boys call up a sushi maker.

There's one essential in France that simply can't be ignored. It's cheap as chips, eaten daily with every meal and is in almost every household: the French baguette.

Nadiya shares her favourite time-saving recipes to take the stress out of impressing guests, from luxurious raspberry cheesecake croissants to a speedy satay chicken tray bake.

Jimmy heads to Sicily, where he's surprised to find his final destination isn't the sea, but the high mountains of the interior. Kate's looking at free range hens, and is surprised to learn most chicks on British hen farms have their beaks trimmed at birth. And Matt's in Scotland, investigating Haggis. He makes a surprising discovery about the dish's true origins.

Chefs Noora Heiska and Louis Tikaram join Adam in the kitchen to help zucchini level up from sidekick to hero.

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.

Gary meets ups with Canadian-Chinese chef Kelvin Cheung in his restaurant, Bastian, and gets a peek into his signature dish, a mouth-watering Indonesian snapper. He then heads to his kitchen to cook some delicious dumplings.

It's the fourth night of the competition in Sussex and the turn of vegan solicitor Hassan to host and he's incorporating his love of Asian food into his menu.

Chef Craig Wong demystifies gelatin, an essential chef's staple ingredient, in this unique and fascinating episode.

It's fajita night in host Spencer Watts' kitchen as he cooks up Mexican recipes in around 30 minutes, for around $30. Spencer inspires with healthy and delicious blackened salmon fajitas.

Chef Catherine Fulvio gets a guided tour of Old Town of Tvrda and the Old City Walls, she visits a regional wine cellar in the Old Town and tastes wine from the Danube region made by wine producers from Osijek. Catherine also listens to some traditional music on a mandolin-like instrument called a tamburica.

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

Kate heads to Japan on the trail of tofu, wondering how they turn green soy beans into something so white and creamy. Jimmy is investigating reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood from one of the UK's quirkiest, most remarkable museums. And Matt's in Wales, looking into a new kind of milk, which claims to be easier to digest.

Using his experience in Canberra, Paul goes back on the road. His first stop is a tiny town of 20 called Morundah who've turned a local pest into a palatable bar snack. Paul heads to Griffith and Narrandera and meets up with inspirational farmers who've reinvented themselves to survive. Can the knowledge he's gained apply to his own patch of paradise in Tilba?

Gino samples oils among the ancient olive groves and makes a dish where the oil is king: spaghetti al peperoncino. With just five ingredients, this is the ultimate plate of pasta.

Justine shows us how to make some easy Chocolate Frangipanes and quick but flavoursome Stued Bullhorn Peppers. Adam D'Sylca joins Justine to show us a Vietnamese inspired Pannacotta.

In the Market Kitchen today, Mike kicks things off with a breakfast staple, Nut Granola. Next, Laura cooks her delicious Asian Fish Cakes.

One of Baja's most well-kept secrets has Pati on a mission to explore this town bite by bite. Loreto is a small town on the Gulf of California with big excitement and a rich history.

Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it's simply the best and most sustainable way to eat. This program reveals the secrets and benefits of cooking whole fish, featuring fried Thai style snapper, Malaysian fish head curry, and French rouget en papillote.

Chef John Ralley and Paralympic swimmer Col Pearse join Adam for a night of go to BBQ.

Ainsley's culinary adventures see him discovering the exciting flavours of East Asia. He makes a spicy start to the show with his Korean chicken wings served with pickled radish. Shivi Ramoutar meets Amir from Gyoza Guys who lets her in on the secret to their tasty gyoza.

Join Guillaume Brahimi in the captivating world of the Pays Basque, from the luxurious charm and innovative gastronomy of Biarritz, to the exhilarating passion of Basque rugby and the spiritual pilgrimage of Saint-Jean-Pied-de-Port, this episode showcases the essence of this remarkable region.

Justine makes pizzettas with pear, prosciutto and rocket to pair with Gravel Track Shiraz, followed by stir fry noodles with pink oyster mushrooms, and everyone's favourite, duck and mushroom tagliatelle ragu.

Thirty-five-year-old, motorbike enthusiast, Nathan, hopes to impress his guests with a mods and rockers-themed dinner party, complete with a hair-raising drive-by show of 30 biker mad mates.

Thirty-two-year-old family man, Ali, plans to stun his guests with his international fusion menu, involving unconventional combos that mystify his guests. Can he pull things back and win?

Chef John Ralley and Paralympic swimmer Col Pearse join Adam for a night of go to BBQ.

Summer's just around the corner and soon the days in the Barossa Valley will be hot and the risk of snakes too high to roam far, so Maggie is making the most of the last mild weather. She and husband Colin take the grandchildren on a picnic and, in spring, it's all about yabbying. In the kitchen, Maggie and Simon approach the sweet and delicate yabby in two very different ways. Maggie serves her yabbies 'au naturel' while Simon makes creamy bisque. In his second dish, Simon captures summer, using every part of the corn to make Central American tamales, while Maggie turns a piece of traditionally smoked ham into a dramatic work of art. Simon and Maggie then compliment their savoury fare with the season's first flush of raspberries.

Matthew and Ross receive a request for suckling pig from John Jovanovic, a Serbian man, while manning their Salamanca stall. The pig is to be served at a Sino-Serbian New Year's Feast. Matthew is intrigued and offers up a piglet in exchange for a seat at the table. He discovers that his customer is married to a Chinese woman, Janette, and that after less-than-satisfying Chinese New Year meals at restaurants, they now host their own celebration meal.

It's the fourth night of the competition in Sussex and the turn of vegan solicitor Hassan to host and he's incorporating his love of Asian food into his menu.

Ainsley's culinary adventures see him discovering the exciting flavours of East Asia. He makes a spicy start to the show with his Korean chicken wings served with pickled radish. Shivi Ramoutar meets Amir from Gyoza Guys who lets her in on the secret to their tasty gyoza.

Join Guillaume Brahimi in the captivating world of the Pays Basque, from the luxurious charm and innovative gastronomy of Biarritz, to the exhilarating passion of Basque rugby and the spiritual pilgrimage of Saint-Jean-Pied-de-Port, this episode showcases the essence of this remarkable region.

Justine makes pizzettas with pear, prosciutto and rocket to pair with Gravel Track Shiraz, followed by stir fry noodles with pink oyster mushrooms, and everyone's favourite, duck and mushroom tagliatelle ragu.

Thirty-five-year-old, motorbike enthusiast, Nathan, hopes to impress his guests with a mods and rockers-themed dinner party, complete with a hair-raising drive-by show of 30 biker mad mates.

Thirty-two-year-old family man, Ali, plans to stun his guests with his international fusion menu, involving unconventional combos that mystify his guests. Can he pull things back and win?

Chef Craig Wong demystifies gelatin, an essential chef's staple ingredient, in this unique and fascinating episode.

It's fajita night in host Spencer Watts' kitchen as he cooks up Mexican recipes in around 30 minutes, for around $30. Spencer inspires with healthy and delicious blackened salmon fajitas.

Chef Catherine Fulvio gets a guided tour of Old Town of Tvrda and the Old City Walls, she visits a regional wine cellar in the Old Town and tastes wine from the Danube region made by wine producers from Osijek. Catherine also listens to some traditional music on a mandolin-like instrument called a tamburica.

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

Using his experience in Canberra, Paul goes back on the road. His first stop is a tiny town of 20 called Morundah who've turned a local pest into a palatable bar snack. Paul heads to Griffith and Narrandera and meets up with inspirational farmers who've reinvented themselves to survive. Can the knowledge he's gained apply to his own patch of paradise in Tilba?

Gino samples oils among the ancient olive groves and makes a dish where the oil is king: spaghetti al peperoncino. With just five ingredients, this is the ultimate plate of pasta.

Justine shows us how to make some easy Chocolate Frangipanes and quick but flavoursome Stued Bullhorn Peppers. Adam D'Sylca joins Justine to show us a Vietnamese inspired Pannacotta.

In the Market Kitchen today, Mike kicks things off with a breakfast staple, Nut Granola. Next, Laura cooks her delicious Asian Fish Cakes.

One of Baja's most well-kept secrets has Pati on a mission to explore this town bite by bite. Loreto is a small town on the Gulf of California with big excitement and a rich history.

Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it's simply the best and most sustainable way to eat. This program reveals the secrets and benefits of cooking whole fish, featuring fried Thai style snapper, Malaysian fish head curry, and French rouget en papillote.

Matthew and Ross receive a request for suckling pig from John Jovanovic, a Serbian man, while manning their Salamanca stall. The pig is to be served at a Sino-Serbian New Year's Feast. Matthew is intrigued and offers up a piglet in exchange for a seat at the table. He discovers that his customer is married to a Chinese woman, Janette, and that after less-than-satisfying Chinese New Year meals at restaurants, they now host their own celebration meal.

Ainsley's culinary adventures see him discovering the exciting flavours of East Asia. He makes a spicy start to the show with his Korean chicken wings served with pickled radish. Shivi Ramoutar meets Amir from Gyoza Guys who lets her in on the secret to their tasty gyoza.

Kate heads to Japan on the trail of tofu, wondering how they turn green soy beans into something so white and creamy. Jimmy is investigating reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood from one of the UK's quirkiest, most remarkable museums. And Matt's in Wales, looking into a new kind of milk, which claims to be easier to digest.

Chef John Ralley and Paralympic swimmer Col Pearse join Adam for a night of go to BBQ.

Join Guillaume Brahimi in the captivating world of the Pays Basque, from the luxurious charm and innovative gastronomy of Biarritz, to the exhilarating passion of Basque rugby and the spiritual pilgrimage of Saint-Jean-Pied-de-Port, this episode showcases the essence of this remarkable region.

Justine makes pizzettas with pear, prosciutto and rocket to pair with Gravel Track Shiraz, followed by stir fry noodles with pink oyster mushrooms, and everyone's favourite, duck and mushroom tagliatelle ragu.

Serving up the last meal of the week is jewellery entrepreneur Sarah, who hopes to scoop the grand with an evening of simple and healthy food - but will it tickle taste buds or leave a nasty taste in the mouth?

Chef Derek Dammann loves cooking with all sorts of fruit, but especially stone fruit including peaches, mangoes, plums, cherries and - almonds?

Moroccan cuisine typically combines a million flavours and host Spencer Watts shows us how to bring that intensity home in a few simple steps. Spencer starts his meal by preparing a delectable pearl couscous salad.

Chef Catherine Fulvio travels to Donegal to meet Ann to find out who is living away from home. Later, Ann rustles up the dishes that remind James and Monica of home in Donegal: snowballs and an apple pie. Catherine then travels to the US in hope to replicate Ann's dishes and bring a taste like home over to James and Monica.

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

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

Still in the Riverina, Paul visits a wheat-farming mate who has changed the future of his town with beer. He gets roped into a local footy match and random mascot race. And at the Wagga Wagga Eat Local farmers markets, Paul uses the produce he's gathered to create an afternoon tea that delights the shoppers.

Gino gets a lesson in making the local pasta orecchiette from a nonna in her back garden. Using the pasta, he creates his own version of the Puglian dish of orecchiette cime di rapa, but will it live up to her expectations?

Young and talented Josh Niland drops by and shares his special Burnt Vanilla Salt Crust Ocean Trout. Justine whips up a scrumptious Warm Chipotle Prawn Salad and a childhood favourite Biscuit.

Vegetable farmer Catherine Velisha joins Laura in the Market Kitchen to make Charred Corn with Chipotle. Next, Mike creates the perfect Sunday morning breakfast with his take on Posh Baked Beans.

Pati will explore the beauty and wonder of La Paz, the capital of Baja Sur. This breathtaking Baja destination has drawn her to visit its waters, and below the surface, the Sea of Cortez is filled with some of the most unbelievable sea life in the world.

The pure clean taste of the ocean is celebrated in this episode. Maeve explores the natural briny flavour of the three main types of oysters with Clyde River 'oyster affineur' Steve Feletti (Moonlight Flat Oysters) and Lee and Suzanne Macefield (Get Shucked) on Bruny Island, exploring Pacific, Angazi, and Sydney Rock varieties.

Welcome to the family! Adam, chef Dom Wilton and comedian Mel Buttle host an Easy Entertaining that's a crowd-pleaser for all ages.

Big Moe journeys deep into the Louisiana bayou to discover the soulful flavors of Creole and Cajun food. He hunts gators, uses a bow to catch redfish, welds his own grill, and learns from the best chefs and farmers how to make authentic gumbo and boudin sausage.

A revealing look at the latest must-have gadget. It's said they can cook, bake and even fry food three times cheaper, 20% faster and with 80% less oil. No wonder sales of air fryers have rocketed by 3000% over the last two years-it's the biggest revolution to hit our kitchens since the microwave!

42 year-old financial advisor Adam, is keen to impress his guests with his Sheffield themed menu. Will his hearty grub and karaoke duets bond the group and land him the prize?

Zimbabwean operations manager, Mizzy, hopes to scoop the grand with an evening of traditional Afro-Caribbean food. Can her hosting skills and traditional food get her the thousand-pound prize?

Welcome to the family! Adam, chef Dom Wilton and comedian Mel Buttle host an Easy Entertaining that's a crowd-pleaser for all ages.

Christmas is fast approaching, but for some of us that brings the annual stress of working out how to feed a big group. Maggie and Simon demonstrate that cooking a Christmas lunch or dinner doesn't have to be stressful, as they share some great tips on presenting simple but delicious Christmas fare, using turkey as the centre dish.

Matthew and Ross have a stall at a farmer's market where you can only sell what you grow or source from provedores who don't have the means to sell their own product. They see this as an opportunity to expand and try out a few new products. First is B'stilla, a Moroccan pigeon pie that they source from Phil Newton. Next, they go hunting for wallaby and rabbit, produce growing in plague proportions that they can acquire at little cost. While Ross prepares wallaby pie, Matthew goes in search of a rabbit recipe from opera singer Maria Lungai.

Serving up the last meal of the week is jewellery entrepreneur Sarah, who hopes to scoop the grand with an evening of simple and healthy food - but will it tickle taste buds or leave a nasty taste in the mouth?

Big Moe journeys deep into the Louisiana bayou to discover the soulful flavors of Creole and Cajun food. He hunts gators, uses a bow to catch redfish, welds his own grill, and learns from the best chefs and farmers how to make authentic gumbo and boudin sausage.

A revealing look at the latest must-have gadget. It's said they can cook, bake and even fry food three times cheaper, 20% faster and with 80% less oil. No wonder sales of air fryers have rocketed by 3000% over the last two years-it's the biggest revolution to hit our kitchens since the microwave!

42 year-old financial advisor Adam, is keen to impress his guests with his Sheffield themed menu. Will his hearty grub and karaoke duets bond the group and land him the prize?

Zimbabwean operations manager, Mizzy, hopes to scoop the grand with an evening of traditional Afro-Caribbean food. Can her hosting skills and traditional food get her the thousand-pound prize?

Chef Derek Dammann loves cooking with all sorts of fruit, but especially stone fruit including peaches, mangoes, plums, cherries and - almonds?

Moroccan cuisine typically combines a million flavours and host Spencer Watts shows us how to bring that intensity home in a few simple steps. Spencer starts his meal by preparing a delectable pearl couscous salad.

Chef Catherine Fulvio travels to Donegal to meet Ann to find out who is living away from home. Later, Ann rustles up the dishes that remind James and Monica of home in Donegal: snowballs and an apple pie. Catherine then travels to the US in hope to replicate Ann's dishes and bring a taste like home over to James and Monica.

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

Still in the Riverina, Paul visits a wheat-farming mate who has changed the future of his town with beer. He gets roped into a local footy match and random mascot race. And at the Wagga Wagga Eat Local farmers markets, Paul uses the produce he's gathered to create an afternoon tea that delights the shoppers.

Gino gets a lesson in making the local pasta orecchiette from a nonna in her back garden. Using the pasta, he creates his own version of the Puglian dish of orecchiette cime di rapa, but will it live up to her expectations?

Young and talented Josh Niland drops by and shares his special Burnt Vanilla Salt Crust Ocean Trout. Justine whips up a scrumptious Warm Chipotle Prawn Salad and a childhood favourite Biscuit.

Vegetable farmer Catherine Velisha joins Laura in the Market Kitchen to make Charred Corn with Chipotle. Next, Mike creates the perfect Sunday morning breakfast with his take on Posh Baked Beans.

Pati will explore the beauty and wonder of La Paz, the capital of Baja Sur. This breathtaking Baja destination has drawn her to visit its waters, and below the surface, the Sea of Cortez is filled with some of the most unbelievable sea life in the world.

The pure clean taste of the ocean is celebrated in this episode. Maeve explores the natural briny flavour of the three main types of oysters with Clyde River 'oyster affineur' Steve Feletti (Moonlight Flat Oysters) and Lee and Suzanne Macefield (Get Shucked) on Bruny Island, exploring Pacific, Angazi, and Sydney Rock varieties.

Matthew and Ross have a stall at a farmer's market where you can only sell what you grow or source from provedores who don't have the means to sell their own product. They see this as an opportunity to expand and try out a few new products. First is B'stilla, a Moroccan pigeon pie that they source from Phil Newton. Next, they go hunting for wallaby and rabbit, produce growing in plague proportions that they can acquire at little cost. While Ross prepares wallaby pie, Matthew goes in search of a rabbit recipe from opera singer Maria Lungai.

Big Moe journeys deep into the Louisiana bayou to discover the soulful flavors of Creole and Cajun food. He hunts gators, uses a bow to catch redfish, welds his own grill, and learns from the best chefs and farmers how to make authentic gumbo and boudin sausage.

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

Welcome to the family! Adam, chef Dom Wilton and comedian Mel Buttle host an Easy Entertaining that's a crowd-pleaser for all ages.

A revealing look at the latest must-have gadget. It's said they can cook, bake and even fry food three times cheaper, 20% faster and with 80% less oil. No wonder sales of air fryers have rocketed by 3000% over the last two years-it's the biggest revolution to hit our kitchens since the microwave!

Still in the Riverina, Paul visits a wheat-farming mate who has changed the future of his town with beer. He gets roped into a local footy match and random mascot race. And at the Wagga Wagga Eat Local farmers markets, Paul uses the produce he's gathered to create an afternoon tea that delights the shoppers.

Vegetable farmer Catherine Velisha joins Laura in the Market Kitchen to make Charred Corn with Chipotle. Next, Mike creates the perfect Sunday morning breakfast with his take on Posh Baked Beans.

Pati will explore the beauty and wonder of La Paz, the capital of Baja Sur. This breathtaking Baja destination has drawn her to visit its waters, and below the surface, the Sea of Cortez is filled with some of the most unbelievable sea life in the world.

Ainsley takes inspiration from days beside the seaside, starting with a Caribbean squash and chickpea roti with hot sauce yoghurt, joined by former Bake-Off winner Candice Brown, who puts her twist on toffee apple doughnuts. Olly Smith hunts out the perfect wines for sipping by the seashore and, as no trip to the beach would be complete without some ice cream, Ainsley has just the ticket with his homemade honeycomb sundae with butterscotch sauce.

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

This very special festive episode is packed full of Christmas treats. Ainsley starts with his festive bubble patties, just perfect for a Boxing Day brunch. Singer and actress Martine McCutcheon joins Ainsley as he cooks a flavourful Thai-style turkey broth that is sure to keep you warm. Meanwhile, old pal Brian Turner drops in and treats Ainsley to his impressive dish of roasted poussin.

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.

Chef Curtis Stone visits a cattle ranch in Margaret River and catches marron with Chef Tony Howell before being challenged by his son to a motorbike race.

Rory creates a recipe inspired by his trip to gorgeous Copenhagen: fish cakes with wild garlic, tartare sauce and foraged wild greens, a seafood variation on traditional Danish Frikadeller meatballs.

If you want to impress with baking, Lorraine's got it covered. First a beautiful Tomato and Basil Tarte Tatin that is both simple and stunning.

The northern Italian city of Turin is known as one of the European epicentres for automobile manufacturing.

Under the hot summer sun, the animals at River Cottage are giving Hugh considerable grief. Marge's calf, Psycho, will not let Hugh anywhere near him - even for routine veterinary treatment - so he calls in local animal healer Hilary Merrill. Dismayed by the calf's moniker, Hilary renames him and sets about trying to soothe the savage beast.

Hugh has set his sights on the Vegetable Cup at the Beaminster Show. There's also an opportunity to get some cash out of Devon's tourists with home-made iced-lollies. A blind-folded Hugh is taken to a secret location to hunt for truffles with Delia.

The Bikers travel to Devon and Dorset for the final leg of their Go West Tour, discovering rare hidden food gems amongst the stunning coast and countryside.

Finally, the boys are in America and Gordon wants to show Fred and Gino that the food and fresh produce is off the chart.

Tony finally does Philadelphia! 36 hours of food, drink, history and art-and absolutely no cheesesteaks. Tony meets up with Marc Vetri for modern Israeli food at Michael Solomonov's Zahav.

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

Paul has learnt how to be a dairy farmer the hard way. It's time for Paul to make another tough lesson. How will he cope saying goodbye to another farm favourite?

Ainsley takes inspiration from days beside the seaside, starting with a Caribbean squash and chickpea roti with hot sauce yoghurt, joined by former Bake-Off winner Candice Brown, who puts her twist on toffee apple doughnuts. Olly Smith hunts out the perfect wines for sipping by the seashore and, as no trip to the beach would be complete without some ice cream, Ainsley has just the ticket with his homemade honeycomb sundae with butterscotch sauce.

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.

This very special festive episode is packed full of Christmas treats. Ainsley starts with his festive bubble patties, just perfect for a Boxing Day brunch. Singer and actress Martine McCutcheon joins Ainsley as he cooks a flavourful Thai-style turkey broth that is sure to keep you warm. Meanwhile, old pal Brian Turner drops in and treats Ainsley to his impressive dish of roasted poussin.

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.

Chef Curtis Stone visits a cattle ranch in Margaret River and catches marron with Chef Tony Howell before being challenged by his son to a motorbike race.

Rory creates a recipe inspired by his trip to gorgeous Copenhagen: fish cakes with wild garlic, tartare sauce and foraged wild greens, a seafood variation on traditional Danish Frikadeller meatballs.

If you want to impress with baking, Lorraine's got it covered. First a beautiful Tomato and Basil Tarte Tatin that is both simple and stunning.

Under the hot summer sun, the animals at River Cottage are giving Hugh considerable grief. Marge's calf, Psycho, will not let Hugh anywhere near him - even for routine veterinary treatment - so he calls in local animal healer Hilary Merrill. Dismayed by the calf's moniker, Hilary renames him and sets about trying to soothe the savage beast.

The Bikers travel to Devon and Dorset for the final leg of their Go West Tour, discovering rare hidden food gems amongst the stunning coast and countryside.

Hugh has set his sights on the Vegetable Cup at the Beaminster Show. There's also an opportunity to get some cash out of Devon's tourists with home-made iced-lollies. A blind-folded Hugh is taken to a secret location to hunt for truffles with Delia.

The northern Italian city of Turin is known as one of the European epicentres for automobile manufacturing.

Finally, the boys are in America and Gordon wants to show Fred and Gino that the food and fresh produce is off the chart.

Paul has learnt how to be a dairy farmer the hard way. It's time for Paul to make another tough lesson. How will he cope saying goodbye to another farm favourite?

Ainsley takes inspiration from days beside the seaside, starting with a Caribbean squash and chickpea roti with hot sauce yoghurt, joined by former Bake-Off winner Candice Brown, who puts her twist on toffee apple doughnuts. Olly Smith hunts out the perfect wines for sipping by the seashore and, as no trip to the beach would be complete without some ice cream, Ainsley has just the ticket with his homemade honeycomb sundae with butterscotch sauce.

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

This very special festive episode is packed full of Christmas treats. Ainsley starts with his festive bubble patties, just perfect for a Boxing Day brunch. Singer and actress Martine McCutcheon joins Ainsley as he cooks a flavourful Thai-style turkey broth that is sure to keep you warm. Meanwhile, old pal Brian Turner drops in and treats Ainsley to his impressive dish of roasted poussin.

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.

Chef Curtis Stone visits a cattle ranch in Margaret River and catches marron with Chef Tony Howell before being challenged by his son to a motorbike race.

If you want to impress with baking, Lorraine's got it covered. First a beautiful Tomato and Basil Tarte Tatin that is both simple and stunning.

The Bikers travel to Devon and Dorset for the final leg of their Go West Tour, discovering rare hidden food gems amongst the stunning coast and countryside.

Finally, the boys are in America and Gordon wants to show Fred and Gino that the food and fresh produce is off the chart.

Paul has learnt how to be a dairy farmer the hard way. It's time for Paul to make another tough lesson. How will he cope saying goodbye to another farm favourite?

The northern Italian city of Turin is known as one of the European epicentres for automobile manufacturing.

Something saucy is on the menu tonight, as Adam and his guests, entertainer Reuben Kaye and chef Nelly Robinson, stir up three moreish recipes.

Spice! Sauce! Rice! Adam and his guests, chef Mindy Woods and comedian Sean Choolburra get curried away in the kitchen.

Chefs Noora Heiska and Louis Tikaram join Adam in the kitchen to help zucchini level up from sidekick to hero.

Chef John Ralley and Paralympic swimmer Col Pearse join Adam for a night of go to BBQ.

Welcome to the family! Adam, chef Dom Wilton and comedian Mel Buttle host an Easy Entertaining that's a crowd-pleaser for all ages.

Chef Curtis Stone travels to Lombardy with longtime mate Richie, where they toss pizza dough and visit a cheese cave. Back home in his kitchen, he makes a simple pizza using salumi from his Hollywood butcher shop.

Rory creates a recipe to remind him of a magnificent weekend in Nantes: baked turbot with sauce beurre blanc.

Chef Ross Lusted and his team introduce us to his cooking with the elements theme: steam, fire and smoke. With Head Chef Columbian Daniel Leyva.

Raymond Blanc cooks up a feast for the eyes with a roast butternut squash with chorizo, chickpeas and tahini dressing. Then he turns up the heat in the kitchen with a sumptuous red lentil and cauliflower dahl, perfect for those colder nights. Meanwhile, chef Giorgio Locatelli delights Raymond with a visit and cooks him a special treat from Northern Italy: risotto with hare and liquorice.

Its a perfect day for Ina when the incredible actress, producer, businesswoman and self-confessed foodie Jennifer Garner is joining her for a fantastic day of cooking and conversation at the barn. Jennifer loves Cornbread but has trouble nailing her Grandma's recipe, so Ina is going to trouble shoot and serve her incredible Brown Butter Cornbread to welcome her guest.

Tom Kerridge heads to Scotland to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way.

Cornwall has more than its fair share of folk tales. Perhaps the most famous is found near Land's End, where Rick recounts the tale of the Mermaid of Zennor.

Following in the footsteps of one of his literary heroes, Rick roams the dramatic north Cornish coast to tell the story of one of Britain's best loved writers, Thomas Hardy, and his little-known love affair with a Cornish woman.

Sao Paulo, a city Tony now loves. Tony catches up with old friends to taste the best of Brazilian fine dining at D.O.M.

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.

Paul gets some goats but the going gets gruff when he tries to milk them for the first time. His cheese making skills are challenged by local friend Erica when they enter into the secret world of cheese making. The big event of the month - the Bega Show - is just around the corner and Paul is relying on his friend Tabitha to give him some tips for his showgirl hens. But are they going to be up to scratch? And could Ron the Rooster be a suitable replacement?

Chef Curtis Stone travels to Lombardy with longtime mate Richie, where they toss pizza dough and visit a cheese cave. Back home in his kitchen, he makes a simple pizza using salumi from his Hollywood butcher shop.

Rory creates a recipe to remind him of a magnificent weekend in Nantes: baked turbot with sauce beurre blanc.

Chef Ross Lusted and his team introduce us to his cooking with the elements theme: steam, fire and smoke. With Head Chef Columbian Daniel Leyva.

Raymond Blanc cooks up a feast for the eyes with a roast butternut squash with chorizo, chickpeas and tahini dressing. Then he turns up the heat in the kitchen with a sumptuous red lentil and cauliflower dahl, perfect for those colder nights. Meanwhile, chef Giorgio Locatelli delights Raymond with a visit and cooks him a special treat from Northern Italy: risotto with hare and liquorice.

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.

Its a perfect day for Ina when the incredible actress, producer, businesswoman and self-confessed foodie Jennifer Garner is joining her for a fantastic day of cooking and conversation at the barn. Jennifer loves Cornbread but has trouble nailing her Grandma's recipe, so Ina is going to trouble shoot and serve her incredible Brown Butter Cornbread to welcome her guest.

Tom Kerridge heads to Scotland to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way.

Cornwall has more than its fair share of folk tales. Perhaps the most famous is found near Land's End, where Rick recounts the tale of the Mermaid of Zennor.

Following in the footsteps of one of his literary heroes, Rick roams the dramatic north Cornish coast to tell the story of one of Britain's best loved writers, Thomas Hardy, and his little-known love affair with a Cornish woman.

Chef Curtis Stone travels to Lombardy with longtime mate Richie, where they toss pizza dough and visit a cheese cave. Back home in his kitchen, he makes a simple pizza using salumi from his Hollywood butcher shop.

Something saucy is on the menu tonight, as Adam and his guests, entertainer Reuben Kaye and chef Nelly Robinson, stir up three moreish recipes.

Spice! Sauce! Rice! Adam and his guests, chef Mindy Woods and comedian Sean Choolburra get curried away in the kitchen.

Chefs Noora Heiska and Louis Tikaram join Adam in the kitchen to help zucchini level up from sidekick to hero.

Chef John Ralley and Paralympic swimmer Col Pearse join Adam for a night of go to BBQ.

Welcome to the family! Adam, chef Dom Wilton and comedian Mel Buttle host an Easy Entertaining that's a crowd-pleaser for all ages.

Chef Curtis Stone travels to Lombardy with longtime mate Richie, where they toss pizza dough and visit a cheese cave. Back home in his kitchen, he makes a simple pizza using salumi from his Hollywood butcher shop.

Rory creates a recipe to remind him of a magnificent weekend in Nantes: baked turbot with sauce beurre blanc.

Chef Ross Lusted and his team introduce us to his cooking with the elements theme: steam, fire and smoke. With Head Chef Columbian Daniel Leyva.

Raymond Blanc cooks up a feast for the eyes with a roast butternut squash with chorizo, chickpeas and tahini dressing. Then he turns up the heat in the kitchen with a sumptuous red lentil and cauliflower dahl, perfect for those colder nights. Meanwhile, chef Giorgio Locatelli delights Raymond with a visit and cooks him a special treat from Northern Italy: risotto with hare and liquorice.