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Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food.

Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast.

Mary cooks a Sunday lunch of slow-roast shoulder of lamb with rosemary and paprika rub, served with potato and fennel gratin. For pudding there's plum tarte tatin.

Mary shares her tips for an easy weekday supper. She makes a delicious Mediterranean platter, lamb dhansak, a quick pasta dish and a crunchy apple crumble.

Mary Berry combines Eggs Benedict and Florentine for a hearty breakfast. Plus, she makes slow-cooked lamb shanks and a delicious chocolate dessert.

Michel meets organic rosé winemaker, Raphael Pommery and cooks new season lamb. Later, he makes pork rillettes and a nougat glace with raspberry coulis.

Goring & Wallingford. Fly fishing & lobster on the lawn, Michel enjoys the high life, cooking up a lamb stew, roast duck, halibut with saffron & sherry & a summer pudding.

Slow Cooked Feast. Tom shares his method for slow cooking joints of meat, including spicy slow cooked lamb shoulder, sweet and sticky BBQ short ribs and pulled beef brisket in a bun.

Spice Things Up. Tom explores some seriously spicy flavours on his BBQ. He makes fragrant lamb koftas, spicy sweet potato burgers and curried BBQ monkfish.

Playing With Fire. Tom shares his love for the heat of the pub kitchen. Rotisserie beetroot, blowtorched mackerel and a flambéed brandy sauce are all on the menu.

roast lamb. He slow-cooks it over layers of thinly sliced potatoes, served with a delicious cheesy broccoli gratin.

Roast Lamb. Tom shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble.

Jamie makes a delicious frying-pan pasta, a clever twist on a fish pie that's full of flavour, and a sublime roast lamb feast with a speedy hack.

Jamie Oliver takes midweek meals up a notch, as he knocks out flavour-packed gnocchi, giant spicy meatballs, and an upside-down fish pie.

Celebration. Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

Roast Lamb. Jamie Oliver serves up roast shoulder of lamb, before turning the leftovers into Moroccan-style pastillas. And, he shows how pickling can revive old vegetables.

Cheese And Beans And Lamb Biryani. Jamie Oliver cooks up spicy, smoky BBQ baked beans with sweet potatoes and cheesy croutons. And, he creates a lamb biryani using leftovers.

Lamb Lollipops And Prawn Linguini. Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

Lamb Tagine And Chicken Caesar Salad. Jamie makes a quick and easy lamb tagine, pan-fried aubergine and cumin crunch. Plus, crispy polenta chicken Caesar salad.

Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt.

Lamb Meatballs And Chicken Salad. Jamie rustles up tasty lamb meatballs, chop salad and harissa yoghurt. Plus, an incredibly delicious and easy-to-make chicken salad.

Fishcakes, Linguine, Lamb Chops. Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Lamb, Spaghetti, Fish, Cookies. Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

Beef, Crispy Squid, Polenta Cake. Jamie prepares high-speed Ginger Shakin' Beef with pak choi. Then, he makes crispy squid and smashed avocado, plus almond, orange and polenta cake.

Jamie makes a delicious frying-pan pasta, a clever twist on a fish pie that's full of flavour, and a sublime roast lamb feast with a speedy hack.

Slow Cooked Feast. Tom shares his method for slow cooking joints of meat, including spicy slow cooked lamb shoulder, sweet and sticky BBQ short ribs and pulled beef brisket in a bun.

Spice Things Up. Tom explores some seriously spicy flavours on his BBQ. He makes fragrant lamb koftas, spicy sweet potato burgers and curried BBQ monkfish.

Playing With Fire. Tom shares his love for the heat of the pub kitchen. Rotisserie beetroot, blowtorched mackerel and a flambéed brandy sauce are all on the menu.

roast lamb. He slow-cooks it over layers of thinly sliced potatoes, served with a delicious cheesy broccoli gratin.

Michel meets organic rosé winemaker, Raphael Pommery and cooks new season lamb. Later, he makes pork rillettes and a nougat glace with raspberry coulis.

Goring & Wallingford. Fly fishing & lobster on the lawn, Michel enjoys the high life, cooking up a lamb stew, roast duck, halibut with saffron & sherry & a summer pudding.

All Day Dining. Guy visits a gastropub marrying pork belly with octopus. And in Wyoming, he visits a log cabin-turned restaurant cooking up a banana bread French toast mash-up.

Dynamite Duos. Guy Fieri checks out spots keeping it in the family. In New York, a sibling spot pickles, smokes, cures and ferments everything from goat necks to pig ears.

Far Out. Guy Fieri is homing in on eateries that do things differently. In Hoboken, a Cuban joint is serving salt cured beef and all kinds of classic Cuban appetisers.

A Festival Of Flavour. Guy Fieri pulls over for the bounty of the county. A Denver bar creates savoury apple strudel and in Arizona a Pakistani spot serves goat and tandoori Chicken.

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Fish Stew And Asian Beef. On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing.

Fish Baps And Mushroom Farfalle. Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Asian Fish And Ultimate Pork Tacos. Jamie shows how to make Asian fish, miso noodles and crunchy veg. Plus, the ultimate pork tacos, spicy black beans and avocado garden salad.

Grilled Tuna And Thai Chicken. Jamie rustles up grilled tuna Niçoise salad. Plus, he makes a quick Thai chicken laksa and mildly-spiced noodle squash broth.

Asian Tuna And Coconut Rice. Jamie rustles up seared Asian tuna, coconut rice and jiggy jiggy greens. Plus, ricotta fritters, fresh tomato sauce and courgette salad.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Perfect 10. At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding.

Memory Lane. There's a trip down memory lane for Tom and his team as they celebrate the pub's 10th anniversary. They make a dish inspired by his childhood.

Stateside. Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, 'dirty' mac and cheese and Caesar salad.

Game On. The pub's intense cleaning routine is revealed. Plus, the chefs cook an amazing chilli con carne with slow-cooked venison, rice cream and chocolate.

Double Acts. Tom showcases pairs of ingredients that work in harmony. There's turbot with hollandaise, cheese and onion scones and a toffee apple crumble cake.

French Connection. Tom reveals how his training in French-style cookery has influenced the pub's kitchen and menu. He makes clafoutis, cassoulet and frangipane tart.

Fast And Fresh. Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home.

Spice Route. In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

Good Eggs. Tom showcases the magic properties of eggs. Custard tart is on the menu, and Tom shares how to make foolproof white chocolate and lemon soufflés.

Italian Job. Tom's menu includes wild boar lasagne, sausage and fennel rigatoni and tiramisu pots. Chef Sarah takes control when a rush of orders hits the kitchen.

Florence. Adam's in Florence tasting iconic foods named after this city, including steak Florentine style and street food called Lampredotto alla Fiorentina.

Milan. Adam is in Milan tasting the most iconic foods named after this city, including an amazing risotto alla Milanese and a delicious minestrone.

Parma. Adam's in Parma tasting iconic foods named after the city, including tortelli di Parma, prosciutto and a local cake called la torta Duchess di Parma.

Venice. Adam is in Venice to taste dishes that are not only named after it but imbibe the soul of the city, from a seafood pasta to the original tiramisu.

Turin. Adam is in Turin tasting the most iconic foods named after this city including an amazing breaded beef cutlet and a veal and tuna favourite.

Genoa. Adam is in Genoa tasting the most iconic foods named after the city, including a pasta dish made with pesto Genovese and a fish stew called burrida.

Bologna. Adam's in Bologna tasting the most iconic foods named after this city, including Bolognese sauce and a sweet made with rice and almonds.

Naples. Adam's in Naples tasting iconic foods named after this city, including the classic Napolitina pizza and a pasta dish called spaghetti alle vongole.

Bari. Adam's in Bari tasting the most iconic foods named after this city, including focaccia Barese and a local seafood dish called tiella Barese.

suckling pig Rome style.

Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food.

Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast.

Classic Combos. Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding.

Spice Route. In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

fish and chips. He bakes a beautiful side of salmon in brown butter and makes perfect triple-cooked chips.

French. Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles.

Perfect 10. At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding.

Memory Lane. There's a trip down memory lane for Tom and his team as they celebrate the pub's 10th anniversary. They make a dish inspired by his childhood.

Tacos And Tots. Guy Fieri visits joints taking childhood favourites to a gourmet level. They include a Denver bar cooking up tater tots, pork rinds and a pastrami sandwich.

Peppers, Pork, And Poutine. Guy Fieri looks at standout veggie and meat dishes. A Phoenix chef puts her spin on a regional pork dish, and a Toronto joint serves up a Canadian staple.

From Pound Cake To Pot Pie. Guy Fieri pulls in for a mishmash of comfort food. He makes stops in Philadelphia, Leucadia, Cali and Phoenix.

Authentic Eats. Guy Fieri finds real deal authentic eats in unusual spots. In St. Louis, he is being served rice and beans, pot stickers, and pulled pork pasta.

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Lamb Lollipops And Prawn Linguini. Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

Lamb Tagine And Chicken Caesar Salad. Jamie makes a quick and easy lamb tagine, pan-fried aubergine and cumin crunch. Plus, crispy polenta chicken Caesar salad.

Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt.

Lamb Meatballs And Chicken Salad. Jamie rustles up tasty lamb meatballs, chop salad and harissa yoghurt. Plus, an incredibly delicious and easy-to-make chicken salad.

Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food.

Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast.

Cake Week. It's cake week, and the brand-new batch of bakers tackle mini cakes, a striking sponge and a scaled-down version of a home close to their hearts.

Biscuit Week. The bakers tackle illusion macarons and a fruity favourite, before unleashing their creativity by making a dramatic 3D mask entirely from biscuits.

Bread Week. The bakers put their stamp on a classic pizza, get in a twist with a classic pastry and tackle a Smörgåstårta, a decorative Danish sandwich cake.

Mexican Week. The bakers take on the sweet bread pan dulce and tackle a Mexican street food staple, before they make a version of the milk-soaked tres leches cake.

Dessert Week. It's dessert week, and the bakers tackle a classic lemon meringue pie, before creating a showstopping sponge cake with a hidden surprise.

Halloween Week. The bakers tackle an apple cake, and a very spooky showstopping piñata. Whose bakes will be eerie-sistible enough to earn them star baker?

Custard Week. The bakers put their twist on floating islands in the Signature, tackle a summer staple, and make custard the star of a showstopping set gateau.

Pastry Week. The bakers tackle vol-au-vents, a delicious savoury snack and a 3D pie-scape depicting their favourite childhood story.

Patisserie Week. It's the semi-final, and the bakers tackle mini charlottes, a vertical technical challenge and a Swedish showstopper. Who will soar into the final?

The Final. The remaining bakers make a perfect picnic, a summer classic and a baked celebration of our planet. Who will be crowned the winner?

Philadelphia, PA. Casey Webb is in Philadelphia for the epic Classic Whale Challenge, a 13-pound bagel sandwich stuffed with cream cheese, salmon, whitefish, tomatoes and onions.

Seattle, WA. Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

Hittin' The Grill. Guy Fieri is sampling foods straight off the grill. In Tacoma, the pub grub grill menu includes a take on killer kabobs and homegrown beet salads.

Unlikely Partners. Guy Fieri is checking out some unique combos. In Los Angeles's Korea Town, a craft beer joint is putting duck in the fries and in the French dip.

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Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

Rick Stein goes on a pigeon shoot in Cornwall, inspiring him to cook pigeon and peas. Plus, after visiting Devon, he makes a warm skate salad.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

Cheap And Easy. Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.

Osage Cowboy's Lunch. Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Cooking With Giada. Ina invites Giada De Laurentiis round for a day of cooking together. They enjoy lobster and potato salad for lunch and then Giada makes a delicious gnocchi dish.

Cooking With Tyler Florence. Ina has a cooking date with chef Tyler Florence. They bake a birthday cake together and visit the local farm scene to pick up vegetables and chicken.

Victorian. Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

Patisserie. It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

Norfolk. James explores Norfolk with chef Galton Blackiston. They visit a fish and chip shop, which inspires James to whip up tempura monkfish on the beach.

London And Bray. James visits Clare Smyth's restaurant Core in London. Plus, he cooks up an Indian-inspired dish of pigeon with split pea dhal.

Rick Stein goes on a pigeon shoot in Cornwall, inspiring him to cook pigeon and peas. Plus, after visiting Devon, he makes a warm skate salad.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

Cheap And Easy. Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.

Osage Cowboy's Lunch. Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Cooking With Giada. Ina invites Giada De Laurentiis round for a day of cooking together. They enjoy lobster and potato salad for lunch and then Giada makes a delicious gnocchi dish.

Cooking With Tyler Florence. Ina has a cooking date with chef Tyler Florence. They bake a birthday cake together and visit the local farm scene to pick up vegetables and chicken.

Victorian. Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

Patisserie. It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Shift 1: Speed. In the first shift of 24 nonstop hours, 24 talented chefs take on three challenges testing speed to impress judge Antonia Lofaso.

Matthew McConaughey and fellow foodie Andrew Zimmern.

burgers.

Los Angeles, CA. Casey Webb is in Los Angeles to take on a massive burrito packed with every ingredient from the kitchen and soaked in a sauce 600 times hotter than a jalapeno.

San Diego, CA. Casey Webb travels to San Diego, California in search of the city's best food. Plus, he takes on a monster 5.5-pound pancake stack with ham, steak, bacon and sausage.

Naked Fishing. Things quickly get out-of-hand when Buddy fills an order for an ice-fishing cake. Meanwhile, an important client requests a naked cake and Buddy is not impressed.

The Butcher and the Baker. The juices get flowing when Buddy and the team go for a consultation at a butchers and take a slab of inspiration home for lunch.

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With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London.

Rick experiences the Lake District's quality produce. He cooks a Chinese-inspired wild boar stew. Plus, he meets a farmer who keeps Herdwick sheep.

Quarterback Training. Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.

Chocolate Appreciation Day. Ree Drummond makes a Mississippi mud cake and white chocolate macadamia nut cookies. Plus, she shows how to make her easy chocolate tart.

Celebration. Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

Cooking With Michael Symon. Ina and Michael Symon cook a Greek feast. He makes delicious smoked pork ribs on the grill whilst she whips up the side dishes, like spicy hummus.

Barefoot Chocolate Desserts. Ina makes her favourite chocolate desserts from the Barefoot Contessa hall of fame. She makes cupcakes with peanut butter frosting and chocolate gelato.

Chocolate. Week nine, and that can only mean one thing, it's the semi-finals. The pressure is on as the bakers get to grips with one of the most difficult ingredients - chocolate.

The Final. It's the final, and Mary and Paul are expecting nothing short of perfection. Who will hold their nerve and be crowned winner of this year's Great British Bake Off?

Laverstoke And Goodwood. James visits his adopted home county of Hampshire. The countryside inspires him to cook up a hearty game dish with produce from the forest.

Kent. James explores the county of Kent with chef and restaurateur Mark Sargeant. He makes grilled herring and bread and butter pudding.

Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London.

Rick experiences the Lake District's quality produce. He cooks a Chinese-inspired wild boar stew. Plus, he meets a farmer who keeps Herdwick sheep.

Quarterback Training. Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.

Chocolate Appreciation Day. Ree Drummond makes a Mississippi mud cake and white chocolate macadamia nut cookies. Plus, she shows how to make her easy chocolate tart.

Celebration. Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

Cooking With Michael Symon. Ina and Michael Symon cook a Greek feast. He makes delicious smoked pork ribs on the grill whilst she whips up the side dishes, like spicy hummus.

Barefoot Chocolate Desserts. Ina makes her favourite chocolate desserts from the Barefoot Contessa hall of fame. She makes cupcakes with peanut butter frosting and chocolate gelato.

Chocolate. Week nine, and that can only mean one thing, it's the semi-finals. The pressure is on as the bakers get to grips with one of the most difficult ingredients - chocolate.

The Final. It's the final, and Mary and Paul are expecting nothing short of perfection. Who will hold their nerve and be crowned winner of this year's Great British Bake Off?

Los Angeles. Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Crankin' Up The Classics. Guy Fieri is in Minneapolis to check out an Italian deli that serves pizza and fresh pasta. In Dallas, he meets Ear Campbell for gumbo and burgers.

Passin' The Baton. Guy Fieri is in California to check out a breakfast place that serves up pancake burritos. In Baltimore, he visits a Greek eatery with a history.

Big Time Flavor. Guy Fieri is in Dallas to visit a Neapolitan pizza place that serves pizza with bacon jam. Then, in Austin, he samples chicken burgers in a tiny café.

Unexpected Eats. Guy Fieri is in Santa Rosa where he visits an eatery that serves up a twist on Asian, Mexican and Italian food. Then, Guy checks out an epic hot dog joint.

Pittsburgh, Pa. Casey Webb visits Pittsburgh, Pennsylvania to try the traditional perogies. Plus, he tackles an enormous five-pound sandwich stuffed with meat, fries and coleslaw.

Daytona Beach, Fl. Casey Webb travels to Daytona Beach, Florida, to take on an epic four-pound surf and turf sandwich, packed with two burgers and six pieces of mahi mahi.

Bacon, Banana and Bling. The team behind St. Piggy's Day asks Buddy and his team to make a cake fit for a pig - both outside and in. That means real bacon buttercream, baby!

Pizza, Petals and Pandemonium. A pizzeria is turning 110 and they need a cake worthy of the huge milestone. Plus, Buddy's sister takes an order for a cake covered in small flowers.

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Los Angeles. Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

Back Office Bash. Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.

Drummond Home Cooking. Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.

Fishcakes, Linguine, Lamb Chops. Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Lamb, Spaghetti, Fish, Cookies. Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

Best Barefoot Grilling. Ina shares some of her favourite grilling recipes. She makes Tuscan lemon chicken, Indonesian swordfish, corn on the cob and Panzanella.

Cocktails And Cookies. It's all about brunch, baking and cocktail shaking for Ina. The menu is breakfast ricotta with berries, jalapeno cheddar crackers and blood orange cosmos.

12 new amateur bakers enter the famous tent and kick off with three cake-making challenges, including Mary's technical challenge - a little cake with a tricky chocolate work.

The remaining bakers embark on three biscuit challenges, culminating in a showstopper - to build a biscuit structure that reveals a bit more about each of the bakers!

Northern Irish Coast. James explores Northern Ireland with famous local chef Paul Rankin. James cooks up a delicious dish that celebrates the amazing seafood on offer.

Belfast. James Martin and Paul Rankin head to Paul's hometown, Belfast. There, he gives James a personal tour of Northern Ireland's capital city.

Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

Back Office Bash. Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.

Drummond Home Cooking. Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.

Fishcakes, Linguine, Lamb Chops. Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Lamb, Spaghetti, Fish, Cookies. Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

Best Barefoot Grilling. Ina shares some of her favourite grilling recipes. She makes Tuscan lemon chicken, Indonesian swordfish, corn on the cob and Panzanella.

Cocktails And Cookies. It's all about brunch, baking and cocktail shaking for Ina. The menu is breakfast ricotta with berries, jalapeno cheddar crackers and blood orange cosmos.

12 new amateur bakers enter the famous tent and kick off with three cake-making challenges, including Mary's technical challenge - a little cake with a tricky chocolate work.

The remaining bakers embark on three biscuit challenges, culminating in a showstopper - to build a biscuit structure that reveals a bit more about each of the bakers!

The Royal Scotsman. James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

The Cairngorms. James heads to the stunning Cairngorms National Park. He's joined by chef pal Nick Nairn for a leg that includes whitewater rafting on the River Spey.

BBQ Road Show. Guy Fieri is in Dallas where he samples classic beef brisket and Carolina pork. In Las Vegas, he visits a meat market where he eats fresh sausages.

All Vegas, All The Time. Guy Fieri is in Buffalo where a Bulgarian tapas bar serves up European comfort food. Then, Guy cooks with the newest crop of culinary talent.

Serious Sandwiches. Guy Fieri is in Austin to visit a gourmet sandwich shop that serves duck pastrami sandwiches. In Las Vegas, he tries roast beef po'bo done the Cajun way.

International Eats. Guy Fieri is looking for food with international influence. In Texas, he visits a Lebanese eatery to sample shawarma, before finding an Asian burger spot.

Boise, ID. Casey Webb is in Boise, Idaho to sample their burger celebrations and potato innovations. Plus, he takes on a diabolically spicy challenge known as Demon's Delight.

Grand Rapids, MI. Casey Webb visits Grand Rapids in Michigan, a city famous for its beer, to indulge in a hot dish, a saucy burrito and a five-pound chilli dog challenge.

Hats, Hamantaschen & Head Baker. Spring has sprung at the bakery and everyone's buzzing. Buddy puts on the pressure while making an Easter bonnet cake for the hat makers' guild.

Bridges, Beaches And Bad News. It's been a rollercoaster at the bakery this week. Buddy is honoured when he's asked to make a cake for Academy Award winners Common and John Legend.

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The Royal Scotsman. James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

16-Minute Chicken. Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.

Double Dinners. Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.

Fish Stew And Asian Beef. On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing.

Fish Baps And Mushroom Farfalle. Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

Easy As Pie. Baking and blooms are on the menu as Ina shares the secrets of pie making with her florist friend Michael in exchange for some table centrepiece pointers.

Bread And Butter. Ina's on a bread adventure. For lunch she serves fennel and garlic shrimp with her friend Eli's country bread, which she also uses in a cherry tomato gratin.

In Bread Week, the bakers face a steamy technical challenge without an oven. Plus, Mel heads to Germany to learn how dumplings saved a small town from the Thirty Years' War.

Just nine bakers remain and for the first time, it's Batter Week, and must get the fryers out for the showstopper - their version of a Spanish classic.

Birmingham. James Martin hits the road in Great Britain, travelling Scotland, England, Wales and Northern Ireland on the ultimate culinary road trip.

Nottingham. James visits Nottingham, where he cooks a forest feast for Michelin award-winning restaurateur Sat Bains. Then, he whips up a tasty venison dish.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

16-Minute Chicken. Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.

Double Dinners. Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.

Fish Stew And Asian Beef. On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing.

Fish Baps And Mushroom Farfalle. Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

Easy As Pie. Baking and blooms are on the menu as Ina shares the secrets of pie making with her florist friend Michael in exchange for some table centrepiece pointers.

Bread And Butter. Ina's on a bread adventure. For lunch she serves fennel and garlic shrimp with her friend Eli's country bread, which she also uses in a cherry tomato gratin.

In Bread Week, the bakers face a steamy technical challenge without an oven. Plus, Mel heads to Germany to learn how dumplings saved a small town from the Thirty Years' War.

Just nine bakers remain and for the first time, it's Batter Week, and must get the fryers out for the showstopper - their version of a Spanish classic.

Morocco. Yotam's journey starts in Morocco's most vibrant city, Marrakech, where he discovers the secrets of the tagine and explores the delicious street food.

Florence. Adam's in Florence tasting iconic foods named after this city, including steak Florentine style and street food called Lampredotto alla Fiorentina.

Milan. Adam is in Milan tasting the most iconic foods named after this city, including an amazing risotto alla Milanese and a delicious minestrone.

Dynamic Dishes. Guy is looking for truly unique eats. In Honolulu, a Jamaican eatery is serving jerk chicken wings and goat curry. Then, it's potato pancakes stuffed with beef.

Fillin' Up In Florence. Guy explores traditional Italian spots in Florence. First, he goes to a 50-year-old landmark with legendary spaghetti, before going to a popular pizza place.

Coast To Coast Chow. Guy Fieri is in Charleston to sample chicken fried biscuit and shrimps. In Chicago, he visits a well-loved eatery that serves up German specialities.

Seafood And Sammies. Guy Fieri is in Vancouver, Detroit and then Chicago to try America's best surf and turf sandwiches. He has oysters, brisket and meatballs on this whirlwind trip.

Ozark Mountains. Casey Webb travels over the Ozarks to tackle the Goliath, a massive cupcake equal to 22 regular-sized cupcakes.

Nashville, TN. Casey Webb heads to Tennessee, where he faces his hottest challenge yet - three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.

Big Beast, Brownie Blunders & Back To Baking. Buddy goes global when he is asked to make a Merlion, the mythical beast that's half lion, half fish for Singapore's 50th birthday.

High Tea and Hot Rods. Buddy and the guys are feeling rather sophisticated as they make a cake for a couple of expats celebrating the upcoming birth of the royal baby, Charlotte.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Eurocentric. Guy Fieri finds an Eastern European joint heating up a hearty hangover soup and meat dish. Then, a Polish eatery serves up potato pancakes with savoury stew.

Real Deal Roots. Guy Fieri is exploring dishes with a personal connection. In Los Angeles, a food truck infuses Singaporean flavours into chili crab cake and lamb burger.

Passin' The Baton. Guy Fieri is in California to check out a breakfast place that serves up pancake burritos. In Baltimore, he visits a Greek eatery with a history.

All Vegas, All The Time. Guy Fieri is in Buffalo where a Bulgarian tapas bar serves up European comfort food. Then, Guy cooks with the newest crop of culinary talent.

All Change. Ina is in Brooklyn where she checks out new twists on old classics. She visits the Mile End Deli where they're modernising chopped liver and she makes bratwurst.

Fun In The City. Ina gets to cook in two incredible New York restaurants. At John Dory Oyster Bar she learns the secret to making oyster pan roast and uni butter crostini.

Cooking With Giada. Ina invites Giada De Laurentiis round for a day of cooking together. They enjoy lobster and potato salad for lunch and then Giada makes a delicious gnocchi dish.

Cooking With Tyler Florence. Ina has a cooking date with chef Tyler Florence. They bake a birthday cake together and visit the local farm scene to pick up vegetables and chicken.

Cooking With Michael Symon. Ina and Michael Symon cook a Greek feast. He makes delicious smoked pork ribs on the grill whilst she whips up the side dishes, like spicy hummus.

Barefoot Chocolate Desserts. Ina makes her favourite chocolate desserts from the Barefoot Contessa hall of fame. She makes cupcakes with peanut butter frosting and chocolate gelato.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

Mid Wales. James explores Mid Wales, joined by Michelin-starred chef Gareth Ward. The trip includes Welsh Mountain cider tasting and a decadent Welsh rarebit.

The Peak District. James's trip continues in the stunning scenery of the Peak District. He's joined by cooking legend, Tessa Bramley, and cooks up a tasty beef stew.

Glasgow. Dave and Si continue their adventure in Glasgow, on the hunt for new ingredients to include on the menu of a Scottish-Malaysian fusion restaurant.

Cotswolds. Si and Dave continue their adventure in the Cotswolds, where they search for new ingredients to include on a high-end, ten-course tasting menu.

Fife. Dave and Si continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront café.

Norfolk. The Bikers head to Norfolk, one of their favourite parts of the world. They hunt for ingredients for a country pub chef with a creative streak.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

Decadent Dishes. Guy Fieri is on the hunt for decadent dishes. He uncovers a joint that serves up fried chicken and waffles, a spicy pulled pork sandwich, and a daily donut.

Layers Of Flavor. Guy Fieri is firing up the grill. In Toronto, a restored diner is cooking up pork belly and a mac and cheese burger. Then, Guy tries Jamaican jerk chicken.

Crankin' Up The Classics. Guy Fieri is in Minneapolis to check out an Italian deli that serves pizza and fresh pasta. In Dallas, he meets Ear Campbell for gumbo and burgers.

BBQ Road Show. Guy Fieri is in Dallas where he samples classic beef brisket and Carolina pork. In Las Vegas, he visits a meat market where he eats fresh sausages.

Coast-To-Coast Classics. Guy Fieri drives all over the country to try some of the nation's best joints. In Vancouver, he tries roast beef and Yorkshire pudding with a French dip.

Kid Rock's Detroit Tour. Guy Fieri takes Kid Rock on a culinary tour through Detroit. First, they have mac and cheese in a renovated church. After they try a mammoth sandwich.

Dynamic Dishes. Guy is looking for truly unique eats. In Honolulu, a Jamaican eatery is serving jerk chicken wings and goat curry. Then, it's potato pancakes stuffed with beef.

Eurocentric. Guy Fieri finds an Eastern European joint heating up a hearty hangover soup and meat dish. Then, a Polish eatery serves up potato pancakes with savoury stew.

Tennessee Holiday Traditions. Guy Fieri samples Tennessee's holiday traditions. In Hendersonville a barbecue joint serves up shoulder pull and a holiday ham with a fiery finish.

Chicken, Chili, And Chowder. Guy Fieri visits a Burbank chilli spot dating back a century, a Philadelphia gourmet bar food joint cranking out clam chowder and a Toronto smokehouse.

Real Deal Roots. Guy Fieri is exploring dishes with a personal connection. In Los Angeles, a food truck infuses Singaporean flavours into chili crab cake and lamb burger.

Passin' The Baton. Guy Fieri is in California to check out a breakfast place that serves up pancake burritos. In Baltimore, he visits a Greek eatery with a history.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Hittin' The Grill. Guy Fieri is sampling foods straight off the grill. In Tacoma, the pub grub grill menu includes a take on killer kabobs and homegrown beet salads.

Matthew McConaughey and fellow foodie Andrew Zimmern.

Big Time Flavor. Guy Fieri is in Dallas to visit a Neapolitan pizza place that serves pizza with bacon jam. Then, in Austin, he samples chicken burgers in a tiny café.

Serious Sandwiches. Guy Fieri is in Austin to visit a gourmet sandwich shop that serves duck pastrami sandwiches. In Las Vegas, he tries roast beef po'bo done the Cajun way.

Philadelphia, PA. Casey Webb is in Philadelphia for the epic Classic Whale Challenge, a 13-pound bagel sandwich stuffed with cream cheese, salmon, whitefish, tomatoes and onions.

Los Angeles, CA. Casey Webb is in Los Angeles to take on a massive burrito packed with every ingredient from the kitchen and soaked in a sauce 600 times hotter than a jalapeno.

Pittsburgh, Pa. Casey Webb visits Pittsburgh, Pennsylvania to try the traditional perogies. Plus, he tackles an enormous five-pound sandwich stuffed with meat, fries and coleslaw.

Boise, ID. Casey Webb is in Boise, Idaho to sample their burger celebrations and potato innovations. Plus, he takes on a diabolically spicy challenge known as Demon's Delight.

Ozark Mountains. Casey Webb travels over the Ozarks to tackle the Goliath, a massive cupcake equal to 22 regular-sized cupcakes.

Seattle, WA. Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

San Diego, CA. Casey Webb travels to San Diego, California in search of the city's best food. Plus, he takes on a monster 5.5-pound pancake stack with ham, steak, bacon and sausage.

Daytona Beach, Fl. Casey Webb travels to Daytona Beach, Florida, to take on an epic four-pound surf and turf sandwich, packed with two burgers and six pieces of mahi mahi.

Grand Rapids, MI. Casey Webb visits Grand Rapids in Michigan, a city famous for its beer, to indulge in a hot dish, a saucy burrito and a five-pound chilli dog challenge.

Nashville, TN. Casey Webb heads to Tennessee, where he faces his hottest challenge yet - three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.

Yorkshire Dales. James returns home to his native Yorkshire. He's joined by friend and award-winning chef, Brian Turner as he tries some clay pigeon shooting.

The Lake District. James's journey brings him to Cumbria. He's joined by top Michelin-starred chef, Clare Smyth, for a leg that includes a trip out on Lake Windermere.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith?

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith?

Cake Week. It's cake week, and the brand-new batch of bakers tackle mini cakes, a striking sponge and a scaled-down version of a home close to their hearts.

Biscuit Week. The bakers tackle illusion macarons and a fruity favourite, before unleashing their creativity by making a dramatic 3D mask entirely from biscuits.

Eton Mess. Adam samples the famous Eton Mess in Eton. He also enjoys afternoon tea fit for a Royal in Windsor, samples venison in bon-bon bar snacks and makes some tasty fudge.

Glamorgan Sausage. In Wales, Adam tries Glamorgan sausage in Glamorgan. He enjoys Welsh rarebit and wonderful Welsh cakes, and bites into his Polish heritage with pierogis.

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

James travels along the stunning Antrim coast and glens of Northern Ireland. Local boy Paul Rankin joins him to brave the Carrick-a-Rede rope bridge.

Northern Ireland - Part Two. James's Northern Ireland journey continues with his mate Paul Rankin. They visit Lough Neagh, the biggest freshwater lake in the British Isles.

Unlikely Partners. Guy Fieri is checking out some unique combos. In Los Angeles's Korea Town, a craft beer joint is putting duck in the fries and in the French dip.

burgers.

Unexpected Eats. Guy Fieri is in Santa Rosa where he visits an eatery that serves up a twist on Asian, Mexican and Italian food. Then, Guy checks out an epic hot dog joint.

International Eats. Guy Fieri is looking for food with international influence. In Texas, he visits a Lebanese eatery to sample shawarma, before finding an Asian burger spot.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Hartford, Connecticut. Casey Webb visits Hartford, Connecticut for a sweet and savoury burger with a surprising mix of toppings! Plus, he takes on a spicy taco challenge.

Buffalo, New York. Casey Webb's journey takes him to New York for a nostalgic twist on the classic buffalo wing! Later, he samples a crispy and melt-in-the-mouth chocolate delicacy.

Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland.

Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker.

The New Frontier. Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.

Tuesday Night Lights. Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.

Meatballs And Chicken Wrap. Jamie creates Sicilian-inspired meatballs and tomato 'Norma' sauce. Plus, he makes a quick chicken wrap and a carbonara of mackerel.

Fish Tikka Curry. Jamie Oliver creates a delicious fish tikka curry with frozen fish. Plus, he makes Mexican pork tacos and an unusual 'Frenchie' salad.

Barbecues And Bouquets. Ina shares fantastic surf and turf grilling recipes. She starts with gazpacho with goat's cheese croutons before moving onto grilled steak and swordfish.

Potluck Party. Ina's sharing potluck party secrets. There's tomato soup with cheese croutons and a master class in grilled lemon chicken with broccoli and bow tie pasta.

The eight remaining bakers face Pastry Week and are tested on three different types of pastry. Who will be crowned Star Baker after a bite-size showstopper - and who will go home?

Mary and Paul set the seven remaining bakers three challenges inspired by nature for Botanical Week. They start with a signature challenge that requires sharp citrus flavours.

Isle Of Wight. James explores the Isle of Wight with chef Lenny Carr-Roberts. He cooks up veal steaks topped with burrata, deep-fried courgette flowers and tomatoes.

Bristol. James Martin explores the vibrant city of Bristol with local chef Romy Gill, who gives him a guided tour. Plus, he makes a beautiful lamb dish.

Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland.

Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker.

The New Frontier. Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.

Tuesday Night Lights. Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.

Meatballs And Chicken Wrap. Jamie creates Sicilian-inspired meatballs and tomato 'Norma' sauce. Plus, he makes a quick chicken wrap and a carbonara of mackerel.

Fish Tikka Curry. Jamie Oliver creates a delicious fish tikka curry with frozen fish. Plus, he makes Mexican pork tacos and an unusual 'Frenchie' salad.

Barbecues And Bouquets. Ina shares fantastic surf and turf grilling recipes. She starts with gazpacho with goat's cheese croutons before moving onto grilled steak and swordfish.

Potluck Party. Ina's sharing potluck party secrets. There's tomato soup with cheese croutons and a master class in grilled lemon chicken with broccoli and bow tie pasta.

The eight remaining bakers face Pastry Week and are tested on three different types of pastry. Who will be crowned Star Baker after a bite-size showstopper - and who will go home?

Mary and Paul set the seven remaining bakers three challenges inspired by nature for Botanical Week. They start with a signature challenge that requires sharp citrus flavours.

Med Light Bites. In search of the ultimate light bite, Marcus visits Port de Sollér to try their famous red prawns and gets a masterclass in ham in the market.

Lazy Breakfasts. Marcus discovers Mallorcan breakfasts including tomato toast and the island's iconic pastry, ensaimadas. He cooks baked eggs with spinach and chorizo.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

Southern Staples. Guy Fieri is on the hunt for the taste of the south. In Charleston, a local football legend produces seriously good comfort food like deep-fried hot dogs.