In Golfo Aranci, Nadia starts her day at the Abi D'oru Hotal and Spa, where she enjoys the luxurious facilities of the location before meeting Chef Filippo Fondatori.

It's time for a full-blown seafood soiree as fellow Texan Aaron Sanchez guides Selena through assembling a tower of sheer deliciousness, from crab ravigote to mango lobster ceviche.

Food markets have a strong tradition in the Netherlands and many citizens count on their long street markets for their fresh food supplies. One of the oldest and most famous market of the Netherlands is the Albert Cuyp Markt, a street market stretching along the upcoming (and ''hip'') neighborhood of de Pijp.

Jamie makes Spanish-style tapas dishes for a neighbour who plays in a ladies' football team.

Jet Tranter is in the Freshly Picked kitchen today with her sensational salt and pepper mushroom calamari. Simon makes a delicious fried onion jam, shares his dessert taco recipe filled with delicious tropical flavours, and visits Robinvale Estate to make tasty herby olive oil pasta.

Realistic Nutritionist Rosie Mansfield is in to cook up a beautiful Zoodle Caprese.

In the local hot and bustling market, Rick collects ingredients for the dishes ranging from chargrilled prawns with simple Thai dipping sauce to horseshoe crab roes with green mango salad. Inspired by his jaunt to Thailand, Rick returns to Cornwall and prepares hard-fried fish in red curry with steamed jasmine rice.

If renting a red Vespa and embarking on a road trip from the top of Italy all the way down to the bottom of the boot, isn't fitting your schedule anytime soon, Silvia has three recipes for you.

Adam's guests, chef Massimo Mele and athlete Isis Holt, lend a hand for easy entertaining, where the message is simple: be my guest.

In this episode Marcus Wareing prepares four of his favourite festive baking recipes, showcasing top tips from his restaurant kitchen. To begin, his delicious St Clements treacle tart, which combines traditional tart flavours with a St Clements pudding, creating a scrumptious citrus enhanced dessert.

In this party episode, Marcus shares his cheffy secrets to ensure your seasonal shindig really stands out. First up, bite-sized sour cream donuts dusted with cinnamon sugar and served with a rosemary infused chocolate sauce are the perfect morsel for guests to munch while mingling.

Global food explorer Adam is touring Britain, one incredible, edible place at a time, using the map as his menu to visit places in Britain that have given their name to world famous dishes. He's in Aberdeen to try the best of its world-famous beef, Aberdeen Angus, at one of the city's finest steak restaurants.

Gary Mehigan unearths different biryanis in Hyderabad and creates his own without rice!

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

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

Happyfield owners Chris Theodosi and Jesse Orleans join Adam in the kitchen to whip up some Canadian-inspired meals.

Maggie and Simon continue their food odyssey in the Land of the Long White Cloud. On New Zealand's North Island, Maggie discovers a microclimate responsible for some wonderful produce, while Simon travels across the beautiful, pristine waters of Marlborough Sound in search of the green-lipped mussel.

Andrew shares his favourite way to prepare wild turkey breast - brined in pickle juice, dredged and pan-fried over an open fire.

The Palio del Casale, or Donkey Race, brings thousands of spectators and partiers to the town of Camposano. It's a weekend long party based around old Italian tradition and light competition between neighbouring towns, regions, and even countries.

In this episode Marcus Wareing prepares four of his favourite festive baking recipes, showcasing top tips from his restaurant kitchen. To begin, his delicious St Clements treacle tart, which combines traditional tart flavours with a St Clements pudding, creating a scrumptious citrus enhanced dessert.

In this party episode, Marcus shares his cheffy secrets to ensure your seasonal shindig really stands out. First up, bite-sized sour cream donuts dusted with cinnamon sugar and served with a rosemary infused chocolate sauce are the perfect morsel for guests to munch while mingling.

Global food explorer Adam is touring Britain, one incredible, edible place at a time, using the map as his menu to visit places in Britain that have given their name to world famous dishes. He's in Aberdeen to try the best of its world-famous beef, Aberdeen Angus, at one of the city's finest steak restaurants.

Gary Mehigan unearths different biryanis in Hyderabad and creates his own without rice!

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

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

Happyfield owners Chris Theodosi and Jesse Orleans join Adam in the kitchen to whip up some Canadian-inspired meals.

Maggie and Simon continue their food odyssey in the Land of the Long White Cloud. On New Zealand's North Island, Maggie discovers a microclimate responsible for some wonderful produce, while Simon travels across the beautiful, pristine waters of Marlborough Sound in search of the green-lipped mussel.

Andrew shares his favourite way to prepare wild turkey breast - brined in pickle juice, dredged and pan-fried over an open fire.

The Palio del Casale, or Donkey Race, brings thousands of spectators and partiers to the town of Camposano. It's a weekend long party based around old Italian tradition and light competition between neighbouring towns, regions, and even countries.

Khanh shows Elena his mum's crispy fried chicken ribs. Then, a healthy protein banana bread and super salad from each host.

You can smell the heady scents of saffron, paprika and garlic as host Maeve O'Meara investigates the key ingredients needed to create a Spanish pantry and visits chefs and home-cooks to gather some easy recipes. Learn about the art of Spanish tapas and join Carlos Lopez, a master of the no-fuss paella which he makes on the small balcony of his apartment.

In Golfo Aranci, Nadia starts her day at the Abi D'oru Hotal and Spa, where she enjoys the luxurious facilities of the location before meeting Chef Filippo Fondatori.

It's time for a full-blown seafood soiree as fellow Texan Aaron Sanchez guides Selena through assembling a tower of sheer deliciousness, from crab ravigote to mango lobster ceviche.

Food markets have a strong tradition in the Netherlands and many citizens count on their long street markets for their fresh food supplies. One of the oldest and most famous market of the Netherlands is the Albert Cuyp Markt, a street market stretching along the upcoming (and ''hip'') neighborhood of de Pijp.

Jamie makes Spanish-style tapas dishes for a neighbour who plays in a ladies' football team.

Jet Tranter is in the Freshly Picked kitchen today with her sensational salt and pepper mushroom calamari. Simon makes a delicious fried onion jam, shares his dessert taco recipe filled with delicious tropical flavours, and visits Robinvale Estate to make tasty herby olive oil pasta.

Realistic Nutritionist Rosie Mansfield is in to cook up a beautiful Zoodle Caprese.

In the local hot and bustling market, Rick collects ingredients for the dishes ranging from chargrilled prawns with simple Thai dipping sauce to horseshoe crab roes with green mango salad. Inspired by his jaunt to Thailand, Rick returns to Cornwall and prepares hard-fried fish in red curry with steamed jasmine rice.

If renting a red Vespa and embarking on a road trip from the top of Italy all the way down to the bottom of the boot, isn't fitting your schedule anytime soon, Silvia has three recipes for you.

Adam's guests, chef Massimo Mele and athlete Isis Holt, lend a hand for easy entertaining, where the message is simple: be my guest.

In this episode Marcus Wareing prepares four of his favourite festive baking recipes, showcasing top tips from his restaurant kitchen. To begin, his delicious St Clements treacle tart, which combines traditional tart flavours with a St Clements pudding, creating a scrumptious citrus enhanced dessert.

In this party episode, Marcus shares his cheffy secrets to ensure your seasonal shindig really stands out. First up, bite-sized sour cream donuts dusted with cinnamon sugar and served with a rosemary infused chocolate sauce are the perfect morsel for guests to munch while mingling.

Tonight will be one for the guests to remember; there's a shock in store for Karen, lots of humble pie for Mark and some very unusual dumplings for Delph and David.

In Naples, soccer isn't just a sport, it's a religion, and their fans are world renowned for their dedication, enthusiasm and creativity.

Khanh and Bel from Wine Selectors are back, showing us his cheeseburger spring rolls. Keep watching for a healthier twist with a fruit, beets and radish salad, and haloumi and figs salad recipe.

Maeve joins legendary restaurateur Tetsuya Wakuda, who gives tips on Japanese cooking and makes a simple marinade using just five ingredients, including his favourite miso paste. Top restaurateur Kimitata Azuma makes a fast and easy fresh tuna salad, and home cook Yuki Totsuka shows how to make miso soup. Sushi master Shinji Tani reveals some of the secrets of his art, while knife expert Hideo Dekura slices sashimi.

Nadia walks around Ravenna explaining the history of the town and then visiting the local market. There, she makes fresh pasta, and then takes a break with a piadina, a traditional street-food.

Ambassador of Italian cuisine Fabio Viviani joins Selena for a carb-fest filled with his signature pan pizza, focaccia, and tomato jam on toast - the perfect spread for game night!

Arriving by boat to the Baltic Sea Harbor of Helsinki, the first sight to greet you is the square, the great dome of the city hall, and The Old Market Hall.

Jamie prepares some pineapple curry, chutney, and onion bhajis for his band mates.

On today's episode of Freshly Picked, Judith Lucy is back in the kitchen to make a delicious meatball sub. Simon makes Korean flavour oyster mushroom steak and sweetens things up with yummy balls loaded with banana, chocolate and macadamia, then visits Girls & Boys in Fitzroy for the ultimate ice cream sundae.

World renowned pastry chef, Darren Purchese from Burch and Purchese Sweet Studio, joins Justine in the kitchen to whip up some mouthwatering Cherry Cheesecake Pots.

Rick Stein has enjoyed his Seafood Odyssey, but as it draws to a close it's time for reflection. He is in America for the final leg, sharing barbecued seafood such as fried soft shell crab with an old friend, Johnny Apple, who shares Rick's enthusiasm for good eating.

The star ingredient is beetroot. Watch out for the following recipes: an egg anchovy salad, marinated beetroot, blue cheese and poppy seeds and yoghurt soup. Which one will be the winner?

It's Christmas week, so two of Australia's greatest performers, Courtney Act and Mitch Tambo, join Adam to celebrate the festive period with the perfect snacks.

Paul Hollywood heads towards the warmer shores of America's Deep South, enjoying shrimps and southern grit in Savannah and an unforgettable gumbo in the city of jazz, New Orleans. Back home he bakes a Deep South breakfast favourite, monkey bread.

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

Whether cooking in his kitchen or outside on the grill, Nico loves dishes that use inexpensive ingredients but still let you feel a bit creative in the kitchen.

Food is often the center of good times and for Michael Symons, it's the beholder of some of the best times. On the Grill, Michael sears some meaty swordfish.

In this first episode, Heston cooks up extreme edibles inspired by the Victorians for his celebrity guests Jemma Redgrave, Dawn Porter, Rageh Omaar, Richard Bacon, Toby Young, and Kathy Lette. On the menu are insects, a hallucinogenic jelly, and a crazy concoction straight from the pages of Alice in Wonderland.

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

Maggie and Simon discover how New Zealanders adopted and realised the commercial potential of two beautiful fruits, feijoa and kiwifruit.

Andrew butchers a whole rabbit, then braises the meat in a rich and flavourful red chilli sauce to serve in taco shells.

In Naples, soccer isn't just a sport, it's a religion, and their fans are world renowned for their dedication, enthusiasm and creativity.

Paul Hollywood heads towards the warmer shores of America's Deep South, enjoying shrimps and southern grit in Savannah and an unforgettable gumbo in the city of jazz, New Orleans. Back home he bakes a Deep South breakfast favourite, monkey bread.

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

Whether cooking in his kitchen or outside on the grill, Nico loves dishes that use inexpensive ingredients but still let you feel a bit creative in the kitchen.

Food is often the center of good times and for Michael Symons, it's the beholder of some of the best times. On the Grill, Michael sears some meaty swordfish.

In this first episode, Heston cooks up extreme edibles inspired by the Victorians for his celebrity guests Jemma Redgrave, Dawn Porter, Rageh Omaar, Richard Bacon, Toby Young, and Kathy Lette. On the menu are insects, a hallucinogenic jelly, and a crazy concoction straight from the pages of Alice in Wonderland.

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

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

Maggie and Simon discover how New Zealanders adopted and realised the commercial potential of two beautiful fruits, feijoa and kiwifruit.

Andrew butchers a whole rabbit, then braises the meat in a rich and flavourful red chilli sauce to serve in taco shells.

In Naples, soccer isn't just a sport, it's a religion, and their fans are world renowned for their dedication, enthusiasm and creativity.

Khanh and Bel from Wine Selectors are back, showing us his cheeseburger spring rolls. Keep watching for a healthier twist with a fruit, beets and radish salad, and haloumi and figs salad recipe.

Maeve joins legendary restaurateur Tetsuya Wakuda, who gives tips on Japanese cooking and makes a simple marinade using just five ingredients, including his favourite miso paste. Top restaurateur Kimitata Azuma makes a fast and easy fresh tuna salad, and home cook Yuki Totsuka shows how to make miso soup. Sushi master Shinji Tani reveals some of the secrets of his art, while knife expert Hideo Dekura slices sashimi.

Nadia walks around Ravenna explaining the history of the town and then visiting the local market. There, she makes fresh pasta, and then takes a break with a piadina, a traditional street-food.

Ambassador of Italian cuisine Fabio Viviani joins Selena for a carb-fest filled with his signature pan pizza, focaccia, and tomato jam on toast - the perfect spread for game night!

Arriving by boat to the Baltic Sea Harbor of Helsinki, the first sight to greet you is the square, the great dome of the city hall, and The Old Market Hall.

Jamie prepares some pineapple curry, chutney, and onion bhajis for his band mates.

On today's episode of Freshly Picked, Judith Lucy is back in the kitchen to make a delicious meatball sub. Simon makes Korean flavour oyster mushroom steak and sweetens things up with yummy balls loaded with banana, chocolate and macadamia, then visits Girls & Boys in Fitzroy for the ultimate ice cream sundae.

World renowned pastry chef, Darren Purchese from Burch and Purchese Sweet Studio, joins Justine in the kitchen to whip up some mouthwatering Cherry Cheesecake Pots.

Rick Stein has enjoyed his Seafood Odyssey, but as it draws to a close it's time for reflection. He is in America for the final leg, sharing barbecued seafood such as fried soft shell crab with an old friend, Johnny Apple, who shares Rick's enthusiasm for good eating.

The star ingredient is beetroot. Watch out for the following recipes: an egg anchovy salad, marinated beetroot, blue cheese and poppy seeds and yoghurt soup. Which one will be the winner?

It's Christmas week, so two of Australia's greatest performers, Courtney Act and Mitch Tambo, join Adam to celebrate the festive period with the perfect snacks.

Paul Hollywood heads towards the warmer shores of America's Deep South, enjoying shrimps and southern grit in Savannah and an unforgettable gumbo in the city of jazz, New Orleans. Back home he bakes a Deep South breakfast favourite, monkey bread.

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

David's grand plan to throw the best dinner party is to serve an elaborate Ibizan style menu of tapas and paella, but has he bitten off more than he can chew?

David meets his buddy Gianluca, who invites him to his family's home town of San Gregorio Armeno, a small town 90 minutes outside Naples.

We start off with Elena's BLAT bowl, followed by a summer treat from Khanh, a raspberry and coconut nice cream popsicles recipe, finished by a simple no-fuss lamb stew that is a favourite from Elena.

Maeve meets up with top chef Guillaume Brahimi. He gives the rundown on the essential French ingredients: great butter and salt, bread, fresh herbs, mustard and cheeses. He cooks up a beef bourguignon, and shares the secrets of the perfect potato mash. Former chef France Vidal makes a French onion soup in half an hour, while TV chef Gabriel Gate gives the rundown on essential cooking equipment.

Incredible landscapes, vineyards, wine, an ancient castle and a true Baron. Nadia discovers the unbelievable history and nature of Tuscany at the Castello di Brolio.

Selena welcomes her little sister Gracie to the kitchen for a very special birthday treat. Richard Blais teaches all the tasty fixings needed to make Gracie's big day a smashing success.

Mercado da Ribeira in Lisbon has been open since 1800 and is the city's oldest marketplace. Here you can find all sorts of dairy products, fresh fish, vegetables and fruits.

Jamie is preparing a meal for George Ngyutin, one of the best fishmongers in London.

It's Christmas time and Simon has the perfect recipes. First on the menu is stuffed pumpkin that will delight any table, and for something sweet, there is Dutch spiced gingerbread. Simon gets creative with his mom in the kitchen and makes delicate mini pavlova cups.

Justine creates a taste-tingling Grilled Chicken dish packed full of flavour. Food Designer Trish McKenzie drops by to share her Crispy Date and Choc Chip Slice and watch Justine whip up a quick and tasty Grape Salsa and Charred Onion Bruschetta.

Rick Stein travels along the South Coast, starting at Chesil Beach, where he goes seine netting for mackerel. At Portland he meets Ken Lyneham who fishes for squid or quiddles.

The same cast of characters return - they all cook across five days, to find a 'winner of the week'. Today's focus is tomatoes with recipes such as roasted lamb shoulder and tomatoes with grey mullet.

Samantha Harris and Karl Firla join Adam in the kitchen to give you some great ideas for dishes to make for a festive take-a-plate.

Paula McIntyre cooks up some delicious festive favourites with an Ulster-Scots twist. Dishes include turkey with a soda bread stuffing and spiced yuletide biscuits.

Mark has created a special collection of recipes to keep you inspired during the festive season. He'll be keeping things traditional for breakfast in his Ultimate Irish Breakfast and will be showing us a delicious alternative to the traditional Christmas spread with a Spiced Honey Monkfish tail with trimmings-a perfect dish to celebrate the festivities with.

Over the past few years, popular TV chef Rick Stein has embarked on a voyage of discovery, taking him the length and breadth of Britain as he searches out the very best of all British produce. For this special, he is is scouring the country in search of mouth-watering items to put into a Christmas hamper.

Cooking maestro Heston Blumenthal creates his ultimate feast for Christmas using majestic dishes from history to create his menu. Heston is bored with the usual Christmas fare, so he's going to completely reinvent it to include edible dormouse, venison and tasty snow. His celebrity guests include actor Charlie Higson, broadcaster Mariella Frostrup, comedian Arabella Weir, former rugby player Matt Dawson, actor James Purefoy, and journalist Kate Spicer.

Adam, Studio 10's roving reporter, Daniel Doody, and chef Jessie Singh are in the kitchen creating their ultimate five-ingredient dinner.

Maggie and Simon conclude their six-week New Zealand odyssey. Simon checks out New Zealand lamb, one of the most iconic of all that country's products. Maggie returns to Hawkes Bay to find out why saffron is the most expensive spice in the world.

Andrew prepares the ultimate shore lunch of fried walleye fillets, served with a tangy homemade tartar sauce, coleslaw and crispy fried potatoes.

David meets his buddy Gianluca, who invites him to his family's home town of San Gregorio Armeno, a small town 90 minutes outside Naples.

Paula McIntyre cooks up some delicious festive favourites with an Ulster-Scots twist. Dishes include turkey with a soda bread stuffing and spiced yuletide biscuits.

Mark has created a special collection of recipes to keep you inspired during the festive season. He'll be keeping things traditional for breakfast in his Ultimate Irish Breakfast and will be showing us a delicious alternative to the traditional Christmas spread with a Spiced Honey Monkfish tail with trimmings-a perfect dish to celebrate the festivities with.

Over the past few years, popular TV chef Rick Stein has embarked on a voyage of discovery, taking him the length and breadth of Britain as he searches out the very best of all British produce. For this special, he is is scouring the country in search of mouth-watering items to put into a Christmas hamper.

Cooking maestro Heston Blumenthal creates his ultimate feast for Christmas using majestic dishes from history to create his menu. Heston is bored with the usual Christmas fare, so he's going to completely reinvent it to include edible dormouse, venison and tasty snow. His celebrity guests include actor Charlie Higson, broadcaster Mariella Frostrup, comedian Arabella Weir, former rugby player Matt Dawson, actor James Purefoy, and journalist Kate Spicer.

Adam, Studio 10's roving reporter, Daniel Doody, and chef Jessie Singh are in the kitchen creating their ultimate five-ingredient dinner.

Maggie and Simon conclude their six-week New Zealand odyssey. Simon checks out New Zealand lamb, one of the most iconic of all that country's products. Maggie returns to Hawkes Bay to find out why saffron is the most expensive spice in the world.

Andrew prepares the ultimate shore lunch of fried walleye fillets, served with a tangy homemade tartar sauce, coleslaw and crispy fried potatoes.

David meets his buddy Gianluca, who invites him to his family's home town of San Gregorio Armeno, a small town 90 minutes outside Naples.

We start off with Elena's BLAT bowl, followed by a summer treat from Khanh, a raspberry and coconut nice cream popsicles recipe, finished by a simple no-fuss lamb stew that is a favourite from Elena.

Maeve meets up with top chef Guillaume Brahimi. He gives the rundown on the essential French ingredients: great butter and salt, bread, fresh herbs, mustard and cheeses. He cooks up a beef bourguignon, and shares the secrets of the perfect potato mash. Former chef France Vidal makes a French onion soup in half an hour, while TV chef Gabriel Gate gives the rundown on essential cooking equipment.

Incredible landscapes, vineyards, wine, an ancient castle and a true Baron. Nadia discovers the unbelievable history and nature of Tuscany at the Castello di Brolio.

Selena welcomes her little sister Gracie to the kitchen for a very special birthday treat. Richard Blais teaches all the tasty fixings needed to make Gracie's big day a smashing success.

Mercado da Ribeira in Lisbon has been open since 1800 and is the city's oldest marketplace. Here you can find all sorts of dairy products, fresh fish, vegetables and fruits.

Jamie is preparing a meal for George Ngyutin, one of the best fishmongers in London.

It's Christmas time and Simon has the perfect recipes. First on the menu is stuffed pumpkin that will delight any table, and for something sweet, there is Dutch spiced gingerbread. Simon gets creative with his mom in the kitchen and makes delicate mini pavlova cups.

Justine creates a taste-tingling Grilled Chicken dish packed full of flavour. Food Designer Trish McKenzie drops by to share her Crispy Date and Choc Chip Slice and watch Justine whip up a quick and tasty Grape Salsa and Charred Onion Bruschetta.

Rick Stein travels along the South Coast, starting at Chesil Beach, where he goes seine netting for mackerel. At Portland he meets Ken Lyneham who fishes for squid or quiddles.

The same cast of characters return - they all cook across five days, to find a 'winner of the week'. Today's focus is tomatoes with recipes such as roasted lamb shoulder and tomatoes with grey mullet.

Samantha Harris and Karl Firla join Adam in the kitchen to give you some great ideas for dishes to make for a festive take-a-plate.

Paula McIntyre cooks up some delicious festive favourites with an Ulster-Scots twist. Dishes include turkey with a soda bread stuffing and spiced yuletide biscuits.

Mark has created a special collection of recipes to keep you inspired during the festive season. He'll be keeping things traditional for breakfast in his Ultimate Irish Breakfast and will be showing us a delicious alternative to the traditional Christmas spread with a Spiced Honey Monkfish tail with trimmings-a perfect dish to celebrate the festivities with.

Over the past few years, popular TV chef Rick Stein has embarked on a voyage of discovery, taking him the length and breadth of Britain as he searches out the very best of all British produce. For this special he is is scouring the country in search of mouthwatering items to put into a Christmas hamper.

Cooking maestro Heston Blumenthal creates his ultimate feast for Christmas using majestic dishes from history to create his menu. Heston is bored with the usual Christmas fare, so he's going to completely reinvent it to include edible dormouse, venison and tasty snow. His celebrity guests include actor Charlie Higson, broadcaster Mariella Frostrup, comedian Arabella Weir, former rugby player Matt Dawson, actor James Purefoy, and journalist Kate Spicer.

This week, the bikers are exploring Lancashire, the red rose county. From Pendle in the East, to Blackpool in the west, Lancashire has a regional cuisine to match anywhere in the country, some of the best Gastro pubs in the land, award-winning producers of fine food, and enough top quality alcohol the bikers might even have to temper their consumption!

The plan is simple: riding through this beautiful location and visiting top food producers who not only have amazing products but equally amazing stories to tell.

Embarrassingly rocking up in Darwin a month too early for prawn season, Jack's twist on the traditional potted shrimp takes him into very unfamiliar territory (figuratively and literally) as he is forced to get creative with crab and crocodile meat instead.

All hail the Chocolate Queen, as Kirsten dishes up more sensational desserts, like chocolate spaghetti with caramel ice cream, nutty Florentines and indulgent chocolate coconut bars.

With plenty of deceptively easy recipes and fantastic tips, Lorraine Pascale shows people with no kitchen confidence how to pull off an impressive meal for friends and family.

Pati meets the first world-famous Raramuri pianist and learns ancient Chihuahuan cooking.

When it comes to acquainting yourself with the curious local customs of your newfound rural home, Hugh's basic message is - get stuck in, and no half measures. Hugh recalls how he learned new rural skills such as hedge-laying, charcoal-making, and mouse charming, and immersed himself in bizarre local antics, such as the annual nettle eating competition.

Hugh explains how the river and sea offer the smallholder a combination of escape and adventure, as well as free food, from crabs and cuttlefish to eels and pike, for fantastic fishy feasts. The beach is also a great place for a party, and can even make a practical contribution to the smallholding with seaweed fertiliser.

It's Christmas at River Cottage and Hugh is throwing open his doors to some celebrity friends. Joining him, star of hit series Gimme, Gimme, Gimme and Harry Enfield and Chums, Kathy Burke, as well as comedy actors Stephen Mangan and Mark Heap.

Rick is invited to a beautiful beach party at La Pelosa, where everyone gets stuck into preparing lunch. Continuing his journey through the spectacular countryside, far removed from the high-rise holiday destinations of the Costa Brava, he seeks out an old mill, El Moli, a restaurant and a magical place his boyhood friend Mark told him about years ago.

Tony accompanies world-renowned chef and restaurateur Daniel Boulud as they travel back to Daniel's hometown of Lyon, France for a once-in-a-lifetime pilgrimage of the city's rich food culture and its legendary chefs. The journey begins at Charcuterie Reynon - the city's oldest and most respected purveyor of fine cured meats and other specialties. Led by Monsieur Reynon, Tony and Daniel are taken into the icy back kitchen and thrown head first into the making of their renowned saucisson.

This episode follows an electrician, whose diet of tinned food is leaving him sluggish after a 12 hour shift at work, and a chip-addicted student who eats up to 100 bags a day, and is suffering huge mood crashes as a result.

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

This week, the bikers are exploring Lancashire, the red rose county. From Pendle in the East, to Blackpool in the west, Lancashire has a regional cuisine to match anywhere in the country, some of the best Gastro pubs in the land, award-winning producers of fine food, and enough top quality alcohol the bikers might even have to temper their consumption!

The plan is simple: riding through this beautiful location and visiting top food producers who not only have amazing products but equally amazing stories to tell.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

Embarrassingly rocking up in Darwin a month too early for prawn season, Jack's twist on the traditional potted shrimp takes him into very unfamiliar territory (figuratively and literally) as he is forced to get creative with crab and crocodile meat instead.

All hail the Chocolate Queen, as Kirsten dishes up more sensational desserts, like chocolate spaghetti with caramel ice cream, nutty Florentines and indulgent chocolate coconut bars.

With plenty of deceptively easy recipes and fantastic tips, Lorraine Pascale shows people with no kitchen confidence how to pull off an impressive meal for friends and family.

Pati meets the first world-famous Raramuri pianist and learns ancient Chihuahuan cooking.

Tony accompanies world-renowned chef and restaurateur Daniel Boulud as they travel back to Daniel's hometown of Lyon, France for a once-in-a-lifetime pilgrimage of the city's rich food culture and its legendary chefs. The journey begins at Charcuterie Reynon - the city's oldest and most respected purveyor of fine cured meats and other specialties. Led by Monsieur Reynon, Tony and Daniel are taken into the icy back kitchen and thrown head first into the making of their renowned saucisson.

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

When it comes to acquainting yourself with the curious local customs of your newfound rural home, Hugh's basic message is - get stuck in, and no half measures. Hugh recalls how he learned new rural skills such as hedge-laying, charcoal-making, and mouse charming, and immersed himself in bizarre local antics, such as the annual nettle eating competition.

Hugh explains how the river and sea offer the smallholder a combination of escape and adventure, as well as free food, from crabs and cuttlefish to eels and pike, for fantastic fishy feasts. The beach is also a great place for a party, and can even make a practical contribution to the smallholding with seaweed fertiliser.

This episode follows an electrician, whose diet of tinned food is leaving him sluggish after a 12 hour shift at work, and a chip-addicted student who eats up to 100 bags a day, and is suffering huge mood crashes as a result.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

This week, the bikers are exploring Lancashire, the red rose county. From Pendle in the East, to Blackpool in the west, Lancashire has a regional cuisine to match anywhere in the country, some of the best Gastro pubs in the land, award-winning producers of fine food, and enough top quality alcohol the bikers might even have to temper their consumption!

The plan is simple: riding through this beautiful location and visiting top food producers who not only have amazing products but equally amazing stories to tell.

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

Embarrassingly rocking up in Darwin a month too early for prawn season, Jack's twist on the traditional potted shrimp takes him into very unfamiliar territory (figuratively and literally) as he is forced to get creative with crab and crocodile meat instead.

All hail the Chocolate Queen, as Kirsten dishes up more sensational desserts, like chocolate spaghetti with caramel ice cream, nutty Florentines and indulgent chocolate coconut bars.

It's Christmas at River Cottage and Hugh is throwing open his doors to some celebrity friends. Joining him, star of hit series Gimme, Gimme, Gimme and Harry Enfield and Chums, Kathy Burke, as well as comedy actors Stephen Mangan and Mark Heap.

Rick is invited to a beautiful beach party at La Pelosa, where everyone gets stuck into preparing lunch. Continuing his journey through the spectacular countryside, far removed from the high-rise holiday destinations of the Costa Brava, he seeks out an old mill, El Moli, a restaurant and a magical place his boyhood friend Mark told him about years ago.

This episode follows an electrician, whose diet of tinned food is leaving him sluggish after a 12 hour shift at work, and a chip-addicted student who eats up to 100 bags a day, and is suffering huge mood crashes as a result.

When it comes to acquainting yourself with the curious local customs of your newfound rural home, Hugh's basic message is - get stuck in, and no half measures. Hugh recalls how he learned new rural skills such as hedge-laying, charcoal-making, and mouse charming, and immersed himself in bizarre local antics, such as the annual nettle eating competition.

Hugh explains how the river and sea offer the smallholder a combination of escape and adventure, as well as free food, from crabs and cuttlefish to eels and pike, for fantastic fishy feasts. The beach is also a great place for a party, and can even make a practical contribution to the smallholding with seaweed fertiliser.

With plenty of deceptively easy recipes and fantastic tips, Lorraine Pascale shows people with no kitchen confidence how to pull off an impressive meal for friends and family.

Pati meets the first world-famous Raramuri pianist and learns ancient Chihuahuan cooking.

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

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

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

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

As many would argue that roast beef is the most quintessentially British dish to-date, what better way is there to reinvent it in Cape Town than by cooking it in the most quintessentially South African way possible: over an open flame.

Warm apple tarts are hard to resist and pastry expert Kirsten Tibballs is in the kitchen showing her version that's easy to replicate at home. She's also dishing up a brilliant no-churn chocolate, date and ice cream cake that is better than anything you'll find in the store.

Chef Oscar Perez is a dear old friend of the Toque 12 series having starred in our very first episode of Toque 12 Indonesia some years ago. This Philippine born Danish trained master chef now rules the roost at the super luxurious St Regis Jakarta and we reap the benefits of what he has learnt over the years in a number of masterclasses.

In Castille and Leon, James is introduced to Torrijas. He is shown how to cook traditional Maragoto, we meet an asparagus producer, and he visits a cattle farm producing amazing steak.

It's a dream come true for Ina who is joined by her friend, chef, restaurateur and fellow Food Network star Bobby Flay who is spending an amazing day at the barn.

For the first time ever, Tom welcomes us into his Michelin-starred pub, The Coach, where his expert kitchen staff work seamlessly in an unexpectedly compact kitchen to whip up award-winning pub food.

Rick continues his travels in Sicily, enjoying the colours and ambience of Catania's busy fish market. In Puglia on Italy's mainland, the local dishes have been influenced by centuries of poverty. Rick cooks peas with onions, parma ham and olive oil, then gives his take on the fennel sausage recipe he tasted at a local restaurant.

Mexico is more than the occasional immigration headline or a border fence. More than spring-break beaches or drug cartels. It's a complex nation. A nation full of fighters, a tradition that's evolved from the Aztec and Mayans warriors to the revolutionaries who threw off the yoke of Spanish imperialism. Today, determination, grit, and a fierce independent spirit continue to define Mexico. In this episode, Tony travels to Mexico City, Oaxaca, and Cuernavaca to meet those who fight for the food, the art, and the lives they believe in.

This episode features a chef who can't stomach his own food, and a stay-at-home mum who doesn't want to pass down her food habits to her child.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

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

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

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

As many would argue that roast beef is the most quintessentially British dish to-date, what better way is there to reinvent it in Cape Town than by cooking it in the most quintessentially South African way possible: over an open flame.

Warm apple tarts are hard to resist and pastry expert Kirsten Tibballs is in the kitchen showing her version that's easy to replicate at home. She's also dishing up a brilliant no-churn chocolate, date and ice cream cake that is better than anything you'll find in the store.

Chef Oscar Perez is a dear old friend of the Toque 12 series having starred in our very first episode of Toque 12 Indonesia some years ago. This Philippine born Danish trained master chef now rules the roost at the super luxurious St Regis Jakarta and we reap the benefits of what he has learnt over the years in a number of masterclasses.

Mexico is more than the occasional immigration headline or a border fence. More than spring-break beaches or drug cartels. It's a complex nation. A nation full of fighters, a tradition that's evolved from the Aztec and Mayans warriors to the revolutionaries who threw off the yoke of Spanish imperialism. Today, determination, grit, and a fierce independent spirit continue to define Mexico. In this episode, Tony travels to Mexico City, Oaxaca, and Cuernavaca to meet those who fight for the food, the art, and the lives they believe in.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

It's a dream come true for Ina who is joined by her friend, chef, restaurateur and fellow Food Network star Bobby Flay who is spending an amazing day at the barn.

For the first time ever, Tom welcomes us into his Michelin-starred pub, The Coach, where his expert kitchen staff work seamlessly in an unexpectedly compact kitchen to whip up award-winning pub food.

Rick continues his travels in Sicily, enjoying the colours and ambience of Catania's busy fish market. In Puglia on Italy's mainland, the local dishes have been influenced by centuries of poverty. Rick cooks peas with onions, parma ham and olive oil, then gives his take on the fennel sausage recipe he tasted at a local restaurant.

This episode features a chef who can't stomach his own food, and a stay-at-home mum who doesn't want to pass down her food habits to her child.

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

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

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

As many would argue that roast beef is the most quintessentially British dish to-date, what better way is there to reinvent it in Cape Town than by cooking it in the most quintessentially South African way possible: over an open flame.

Warm apple tarts are hard to resist and pastry expert Kirsten Tibballs is in the kitchen showing her version that's easy to replicate at home. She's also dishing up a brilliant no-churn chocolate, date and ice cream cake that is better than anything you'll find in the store.

Chef Oscar Perez is a dear old friend of the Toque 12 series having starred in our very first episode of Toque 12 Indonesia some years ago. This Philippine born Danish trained master chef now rules the roost at the super luxurious St Regis Jakarta and we reap the benefits of what he has learnt over the years in a number of masterclasses.

It's a dream come true for Ina who is joined by her friend, chef, restaurateur and fellow Food Network star Bobby Flay who is spending an amazing day at the barn.

For the first time ever, Tom welcomes us into his Michelin-starred pub, The Coach, where his expert kitchen staff work seamlessly in an unexpectedly compact kitchen to whip up award-winning pub food.

It's Mark's turn to impress his new dinner party guests with a menu of deep fried brie, slow cooked lamb and a passion fruit pavlova.

The Palio di Siena is the most famous horse race in the world. It's certainly one of the oldest. It's a centuries-old festival that combines neighbourhood rivalries, pageants and, of course, food.

Elena shows us her family-favourite pumpkin Persian love cake recipe. Khanh whips up an Indian-inspired onion bhaji, then a tasty fish patty recipe to finish off.

Chef Guillaume Brahimi gives Maeve a guide to essential fresh ingredients - from herbs to vegetables - then shows how to cook the perfect steak and the potatoes. Philippe Mouchel then makes a lamb navarin served with a celeriac and truffle puree. Maeve also meets cheese expert Eric Moschietto and learns that there are so many French cheeses, you can taste three a day for a year and still have some to try.

Nadia continues her journey around Tuscany and visits Florence. She enters the old historical Synagogue and then heads to Ruth's Restaurant to enjoy a traditional Tuscan Jewish meal.

Bestselling author, renowned food expert, and host Padma Lakshmi joins Selena and her friends for a south Indian style ladies' brunch.

The Viktualienmarkt in Munich developed from an original farmers' market to a popular market for gourmets. The market also hosts a number of traditional and folkloric events, such as weighing celebrities, gardeners' day, opening of the asparagus season, and dance of the market women on Shrove Tuesday.

English summers are so unreliable that Jaime is overjoyed when his day off coincides with brilliant sunshine. It's a perfect day for an alfresco lunch, so Jamie cooks some exciting picnic food, including a spectacular flour and water crust chicken.

Today on Freshly Picked, Simon creates a sweet and spicy Thai tofu cake before heading to The Truffle Farm in Tasmania in search of truffles for a cheesy toastie. Yummy chocolate freckles and Luke Hines's delicious breakfast cookies are also on the menu today.

Justine Schofield invites MasterChef Australia judges George Calombaris and Matt Preston, Kirsten Tibballs and MasterChef 2017 winner Diana Chan to celebrate the festive season.

It's all about the lovely courgette as we hit the halfway mark in veg week. Hugh has a compelling case for winning with his competition dish of courgettes, mozzarella and pasta.

Adam, food icon Maggie Beer and Baker Natalie Paull are in the kitchen making savoury dishes that can be the centre of your Christmas buffet.

Mark has created a special collection of recipes to keep you inspired during the festive season. He'll be keeping things traditional for breakfast in his Ultimate Irish Breakfast and will be showing us a delicious alternative to the traditional Christmas spread with a Spiced Honey Monkfish tail with trimmings-a perfect dish to celebrate the festivities with.

Mai Chau is the last stop for Luke on his journey through the northern regions of Vietnam. Here he prepares a young jackfruit salad, which he shares with a nearby family in their stilt house. In the searing heat, he cooks a fish in bamboo in the spectacular village grounds.

Bologna is the capital of Emilia-Romagna, home to the highest number of protected food products in the whole of Italy, known as DOP's. These products are globally renowned, strictly regulated and of exceptional quality - parmigiano, proscuitto de parma and traditional balsamic vinegar to name but a few. One of the world's best chefs, Massimo Bottura, drives Stanley to a premium parmigiano producer, who uses the milk of the white Modenese cows.

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

Michelin three-starred chef Heston Blumenthal creates an extraordinary feast inspired by the remarkable food of the Medieval age. This was a time when food was all about trickery and illusion, and Heston's celebrity diners are certainly in for a meal they'll never forget. On the menu: a bowl of fruit that is actually made from meat, a dessert where the table becomes edible, and four-and-20 blackbirds baked in a pie.

Dinner in five minutes? Say less. Adam and Delicious curators Phoebe Wood and Warren Mendes create their versions of a five-minute dinner in the kitchen.

After the exhilaration of the New Zealand trip, this show opens with Maggie back on home soil - and almost knee-deep in it too. She's trekking through mud with vegetable grower Dominic Scarfo in search of a vegetable that is often overlooked and undervalued: the swede.

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, he's ready for a feast that includes his favourite foolproof potato salad.

The Palio di Siena is the most famous horse race in the world. It's certainly one of the oldest. It's a centuries-old festival that combines neighbourhood rivalries, pageants and, of course, food.

Mark has created a special collection of recipes to keep you inspired during the festive season. He'll be keeping things traditional for breakfast in his Ultimate Irish Breakfast and will be showing us a delicious alternative to the traditional Christmas spread with a Spiced Honey Monkfish tail with trimmings-a perfect dish to celebrate the festivities with.

Mai Chau is the last stop for Luke on his journey through the northern regions of Vietnam. Here he prepares a young jackfruit salad, which he shares with a nearby family in their stilt house. In the searing heat, he cooks a fish in bamboo in the spectacular village grounds.

Bologna is the capital of Emilia-Romagna, home to the highest number of protected food products in the whole of Italy, known as DOP's. These products are globally renowned, strictly regulated and of exceptional quality - parmigiano, proscuitto de parma and traditional balsamic vinegar to name but a few. One of the world's best chefs, Massimo Bottura, drives Stanley to a premium parmigiano producer, who uses the milk of the white Modenese cows.

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

Michelin three-starred chef Heston Blumenthal creates an extraordinary feast inspired by the remarkable food of the Medieval age. This was a time when food was all about trickery and illusion, and Heston's celebrity diners are certainly in for a meal they'll never forget. On the menu: a bowl of fruit that is actually made from meat, a dessert where the table becomes edible, and four-and-20 blackbirds baked in a pie.

Dinner in five minutes? Say less. Adam and Delicious curators Phoebe Wood and Warren Mendes create their versions of a five-minute dinner in the kitchen.

After the exhilaration of the New Zealand trip, this show opens with Maggie back on home soil - and almost knee-deep in it too. She's trekking through mud with vegetable grower Dominic Scarfo in search of a vegetable that is often overlooked and undervalued: the swede.

Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, he's ready for a feast that includes his favourite foolproof potato salad.

The Palio di Siena is the most famous horse race in the world. It's certainly one of the oldest. It's a centuries-old festival that combines neighbourhood rivalries, pageants and, of course, food.

Elena shows us her family-favourite pumpkin Persian love cake recipe. Khanh whips up an Indian-inspired onion bhaji, then a tasty fish patty recipe to finish off.

Chef Guillaume Brahimi gives Maeve a guide to essential fresh ingredients - from herbs to vegetables - then shows how to cook the perfect steak and the potatoes. Philippe Mouchel then makes a lamb navarin served with a celeriac and truffle puree. Maeve also meets cheese expert Eric Moschietto and learns that there are so many French cheeses, you can taste three a day for a year and still have some to try.

Nadia continues her journey around Tuscany and visits Florence. She enters the old historical Synagogue and then heads to Ruth's Restaurant to enjoy a traditional Tuscan Jewish meal.

Bestselling author, renowned food expert, and host Padma Lakshmi joins Selena and her friends for a south Indian style ladies' brunch.

The Viktualienmarkt in Munich developed from an original farmers' market to a popular market for gourmets. The market also hosts a number of traditional and folkloric events, such as weighing celebrities, gardeners' day, opening of the asparagus season, and dance of the market women on Shrove Tuesday.

English summers are so unreliable that Jaime is overjoyed when his day off coincides with brilliant sunshine. It's a perfect day for an alfresco lunch, so Jamie cooks some exciting picnic food, including a spectacular flour and water crust chicken.

Today on Freshly Picked, Simon creates a sweet and spicy Thai tofu cake before heading to The Truffle Farm in Tasmania in search of truffles for a cheesy toastie. Yummy chocolate freckles and Luke Hines's delicious breakfast cookies are also on the menu today.

Justine Schofield invites MasterChef Australia judges George Calombaris and Matt Preston, Kirsten Tibballs and MasterChef 2017 winner Diana Chan to celebrate the festive season.

It's all about the lovely courgette as we hit the halfway mark in veg week. Hugh has a compelling case for winning with his competition dish of courgettes, mozzarella and pasta.

Adam, food icon Maggie Beer and Baker Natalie Paull are in the kitchen making savoury dishes that can be the centre of your Christmas buffet.

Mark has created a special collection of recipes to keep you inspired during the festive season. He'll be keeping things traditional for breakfast in his Ultimate Irish Breakfast and will be showing us a delicious alternative to the traditional Christmas spread with a Spiced Honey Monkfish tail with trimmings-a perfect dish to celebrate the festivities with.

Mai Chau is the last stop for Luke on his journey through the northern regions of Vietnam. Here he prepares a young jackfruit salad, which he shares with a nearby family in their stilt house. In the searing heat, he cooks a fish in bamboo in the spectacular village grounds.

Kevin is hoping to win his guests over with a Spanish-themed evening from his favourite holiday destination, Benidorm.

David spends time at Agriturismo La Selva, just outside of Siena, where owner Carlotta Pometti, one of the youngest winemakers in Italy, and her family host guests from all over the world.

We are out of the studio and joined by Adam from Wine Selectors, where Elena teaches us to make a beautiful Parmesan soup paired with the perfect wines. Back in the studio, Khanh makes a raspberry and matcha raw slice, then Elena takes us through her roasted veggie hummus recipe.

Maeve plunges into the vibrant spicy world of Indonesian food with chef Rohanna Halim, who heads an all-girl kitchen team at her restaurant in Sydney. Rohanna demonstrates the key ingredients needed for Indonesian cooking and makes spicy chilli sauce. Fellow chef Alina Lucas cooks an easy chicken curry while 'Aunty' Wahwan whips up grilled fish with a sweet and sour vegetable sauce.

Nadia gets to Puglia, then sees Leece where she meets Executive Chef Simone De Siato. Together they prepare some gourmet dishes. In Masseria Le Stanzie, she learns some of the best plant-based meals.

Chef and restauranteur Esther Choi helps Selena pull off a Korean BBQ party for the books, serving up a mouthwatering spread of marinated short rib and spicy pork, cucumber kimchi, apple ssamjang, and more.

Placed in the middle of Palermo's ancient streets, Ballaro is one of the oldest street markets in the city, and one of the most lively and picturesque in Sicily. The Arab influences are thick here, starting from the traditional abbanniata, the musical slogans vendors sing to promote their goods.

Chef Jamie Oliver prepares another meal for his family. This time, it's for his 14 month-old daughter, Poppy. Fruit lollipops and Moroccan stew are on the menu.

On today's episode, Simon roasts cabbages for a delicious salad, brings flavourful tofu to the table, ventures to Minter Magic and makes fresh, tarty, and savoury cold soba noodles. Jet Tranter returns to show how to make a delicious chocolate mousse with avocado.

On the menu this Christmas is George's Prawn Tarama Toast, Justine's festive Rolled Pork Belly with Bacon-Wrapped Potatoes, Darren's glorious Cherry Chocolate Xmas Trifle and many more.

It's competition time at River Cottage and the stoves are heating up. Today we're celebrating that delicious staple of so many plates - the mushroom.

It's a big night with Adam, Chef George Calombaris, and singer Christine Anu in the kitchen, creating festive food unique to their homes.

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.

Join Donal this Christmas as he packs up the family (and Max) to spend a few cosy days with friends for Christmas. Here, he'll be creating easy and delicious seasonal recipes that are ideal for sharing, feasting, gifting and wowing over the festive season.

Jamie makes a chilli that packs a mighty punch. He travels to India and learns new tricks to make your veggies sing, before creating a spiced-up parsnip soup and his veggie take on a pasty.

Tudor feasts were mammoth spreads and the greatest spectacles of the culinary world, combining the finest ingredients with innovation, fantasy and showmanship. Tonight, top British chef Heston Blumenthal pushes his own crazy creations to the limit, serving Tudor splendour to celebrity guests Alex Zane, Sophie Ellis Bextor, Cilla Black, Jay Rayner, Ruth Watson and Kelvin MacKenzie.

Looking for Alibrandi star Pia Miranda and chef Justin North join Adam Liaw in the Cook Up Kitchen to create their ultimate French-inspired dishes.

Jenna Fischer of The Office arrives for Christmas Eve to swap present wrapping traditions, while Curtis improvises on her family's meatball recipe. Lindsay has a tradition of her own.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. He butchers the boar shoulder, then simmers it over a low fire with red wine and tomatoes to pair with a hearty bowl of pasta. Next, he blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan, serving it with a bold spice mixture of lemon, shallot and lots of herbs.

David spends time at Agriturismo La Selva, just outside of Siena, where owner Carlotta Pometti, one of the youngest winemakers in Italy, and her family host guests from all over the world.

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.

Join Donal this Christmas as he packs up the family (and Max) to spend a few cosy days with friends for Christmas. Here, he'll be creating easy and delicious seasonal recipes that are ideal for sharing, feasting, gifting and wowing over the festive season.

Jamie makes a chilli that packs a mighty punch. He travels to India and learns new tricks to make your veggies sing, before creating a spiced-up parsnip soup and his veggie take on a pasty.

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.

Tudor feasts were mammoth spreads and the greatest spectacles of the culinary world, combining the finest ingredients with innovation, fantasy and showmanship. Tonight, top British chef Heston Blumenthal pushes his own crazy creations to the limit, serving Tudor splendour to celebrity guests Alex Zane, Sophie Ellis Bextor, Cilla Black, Jay Rayner, Ruth Watson and Kelvin MacKenzie.

Looking for Alibrandi star Pia Miranda and chef Justin North join Adam Liaw in the Cook Up Kitchen to create their ultimate French-inspired dishes.

Jenna Fischer of The Office arrives for Christmas Eve to swap present wrapping traditions, while Curtis improvises on her family's meatball recipe. Lindsay has a tradition of her own.

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. He butchers the boar shoulder, then simmers it over a low fire with red wine and tomatoes to pair with a hearty bowl of pasta. Next, he blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan, serving it with a bold spice mixture of lemon, shallot and lots of herbs.

David spends time at Agriturismo La Selva, just outside of Siena, where owner Carlotta Pometti, one of the youngest winemakers in Italy, and her family host guests from all over the world.

We are out of the studio and joined by Adam from Wine Selectors, where Elena teaches us to make a beautiful Parmesan soup paired with the perfect wines. Back in the studio, Khanh makes a raspberry and matcha raw slice, then Elena takes us through her roasted veggie hummus recipe.

Maeve plunges into the vibrant spicy world of Indonesian food with chef Rohanna Halim, who heads an all-girl kitchen team at her restaurant in Sydney. Rohanna demonstrates the key ingredients needed for Indonesian cooking and makes spicy chilli sauce. Fellow chef Alina Lucas cooks an easy chicken curry while 'Aunty' Wahwan whips up grilled fish with a sweet and sour vegetable sauce.

Nadia gets to Puglia, then sees Leece where she meets Executive Chef Simone De Siato. Together they prepare some gourmet dishes. In Masseria Le Stanzie, she learns some of the best plant-based meals.

Chef and restauranteur Esther Choi helps Selena pull off a Korean BBQ party for the books, serving up a mouthwatering spread of marinated short rib and spicy pork, cucumber kimchi, apple ssamjang, and more.

Placed in the middle of Palermo's ancient streets, Ballaro is one of the oldest street markets in the city, and one of the most lively and picturesque in Sicily. The Arab influences are thick here, starting from the traditional abbanniata, the musical slogans vendors sing to promote their goods.

Chef Jamie Oliver prepares another meal for his family. This time, it's for his 14 month-old daughter, Poppy. Fruit lollipops and Moroccan stew are on the menu.

On today's episode, Simon roasts cabbages for a delicious salad, brings flavourful tofu to the table, ventures to Minter Magic and makes fresh, tarty, and savoury cold soba noodles. Jet Tranter returns to show how to make a delicious chocolate mousse with avocado.

On the menu this Christmas is George's Prawn Tarama Toast, Justine's festive Rolled Pork Belly with Bacon-Wrapped Potatoes, Darren's glorious Cherry Chocolate Xmas Trifle and many more.

It's competition time at River Cottage and the stoves are heating up. Today we're celebrating that delicious staple of so many plates - the mushroom.

It's a big night with Adam, Chef George Calombaris, and singer Christine Anu in the kitchen, creating festive food unique to their homes.

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.

Join Donal this Christmas as he packs up the family (and Max) to spend a few cosy days with friends for Christmas. Here, he'll be creating easy and delicious seasonal recipes that are ideal for sharing, feasting, gifting and wowing over the festive season.

Cafe bar owner Tino is hoping to wow her guests with an African banquet inspired by her homeland of Zimbabwe.

Florence is the birthplace of gelato, so naturally, that's where David meets up with top gelato maker Vetulio Bondi.

Elena and Khanh cook a charred octopus dish together, showing us how easy it is to prepare the unique seafood. Followed by Elena's go-to gluten free bread recipe.

This episode explores a different take on Mediterranean cooking with the rustic delights of Maltese food. Chef Paul Camilleri goes through the essential ingredients, and then cooks his family recipe for the national dish of rabbit stew. Then it's time for the national snack food, pastizzi, and the national sandwich called Hobs Biz Zeit - tomato paste on crusty bread and topped with anchovies, capers and olive oil.

Nadia continues her journey around Puglia and visits various Masserie, typical renewed farmhouses of the region. Each of these Masserie is built in a unique style and offers its own cuisine.

Selena braves unfamiliar territory with chef and wellness expert Sophia Roe, who's determined to prove how scrumptious vegetarian food can be.

Ireland's third-largest city has one of Northern Europe's market gems: The English Market. It supplied high-quality food to the rich English families, different to the Irish market, which no longer exists. Now, the best Irish produce today remains on the island and can be found here.

Jamie caters for his friend Peter's birthday party, where he prepares pesto pasta, beans with potatoes, watermelon salad, chicken pie, and bagels with smoked salmon.

Hot and spicy is all the rage in today's episode. Rebecca Veale is back in the kitchen for crispy chilli stir fry, and Simon brings a spicy salad loaded with mouthwatering roasted radishes. To warm things up, Simon serves a comforting soup, then he explores fresh wasabi at Shima Wasabi.

It's the most wonderful time of the year, the Everyday Gourmet Christmas Special is here! This year Justine Schofield and her special guests will be sharing some of their favourite festive recipes to ensure that this is your best Christmas menu yet!

It's the final day of competition time at River Cottage - so who will win Veg week, as today everyone has to cook with the star ingredient of kale?

Culinary queen Stephanie Alexander and Paralympian gold medallist Kurt Fearnley join Adam in the kitchen to make Christmas desserts.

In this episode Marcus shows us how to transform Christmas leftovers into magnificent meals. First up, the classic bubble and squeak gets a Michelin-style makeover as turkey, ham and roast spuds remnants become a gloriously golden filo pastry pie.

In this final episode, Marcus shares a mouthwatering three-course menu to kick off the New year in style. To get the party started, it's a warming spiced apple and gin punch laced with a little kiss of brandy.

Adam's made it to the stunning Peak District to discover the accidental invention of the famous Bakewell Pudding. He also visits a destination gastropub for his first taste of local grouse, and his tastebuds get unexpectedly transported to West Africa at a Cameroonian kitchen in the heart of the Derbyshire countryside.

Gary tries a hearty Punjabi brunch and the delicacy of Kashmiri mutts.

Super chef Heston Blumenthal creates a magnificent feast inspired by the excesses of the Roman Empire, an age when food really was theatre. He wants to lay on a gastronomic spectacle for his celebrity guests the likes of which hasn't been seen for 2000 years. On the menu: pork scratching made from nipples, custard made from brains, a whole hog with edible guts and a very naughty cake. Will Heston be all-conquering? Or will his guests be heading straight for the exit?

To some people coriander tastes like soap, but to Adam and our guests, tamale queen Rosa Cienfuegos and Chica Bonita chef Alejandro Huerta, it tastes amazing, so they're creating dishes that reflect their love for coriander.

Funnyman, Joel McHale, arrives with his wife to a Christmas meal that's based their Pacific Northwest upbringing. Lindsay and Sarah assemble the Christmas crackers while the gents prep the crab.

Chef Andrew Zimmern shares his favourite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colourful fresh vegetables and perfectly grilled quail. Next, he utilises an outdoor wood-fired pizza oven to make a mouth-watering antelope stew.

Florence is the birthplace of gelato, so naturally, that's where David meets up with top gelato maker Vetulio Bondi.

In this episode Marcus shows us how to transform Christmas leftovers into magnificent meals. First up, the classic bubble and squeak gets a Michelin-style makeover as turkey, ham and roast spuds remnants become a gloriously golden filo pastry pie.

In this final episode, Marcus shares a mouthwatering three-course menu to kick off the New year in style. To get the party started, it's a warming spiced apple and gin punch laced with a little kiss of brandy.

Adam's made it to the stunning Peak District to discover the accidental invention of the famous Bakewell Pudding. He also visits a destination gastropub for his first taste of local grouse, and his tastebuds get unexpectedly transported to West Africa at a Cameroonian kitchen in the heart of the Derbyshire countryside.

Gary tries a hearty Punjabi brunch and the delicacy of Kashmiri mutts.

Super chef Heston Blumenthal creates a magnificent feast inspired by the excesses of the Roman Empire, an age when food really was theatre. He wants to lay on a gastronomic spectacle for his celebrity guests the likes of which hasn't been seen for 2000 years. On the menu: pork scratching made from nipples, custard made from brains, a whole hog with edible guts and a very naughty cake. Will Heston be all-conquering? Or will his guests be heading straight for the exit?

To some people coriander tastes like soap, but to Adam and our guests, tamale queen Rosa Cienfuegos and Chica Bonita chef Alejandro Huerta, it tastes amazing, so they're creating dishes that reflect their love for coriander.

Funnyman, Joel McHale, arrives with his wife to a Christmas meal that's based their Pacific Northwest upbringing. Lindsay and Sarah assemble the Christmas crackers while the gents prep the crab.

Chef Andrew Zimmern shares his favourite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colourful fresh vegetables and perfectly grilled quail. Next, he utilises an outdoor wood-fired pizza oven to make a mouth-watering antelope stew.

Florence is the birthplace of gelato, so naturally, that's where David meets up with top gelato maker Vetulio Bondi.

Elena and Khanh cook a charred octopus dish together, showing us how easy it is to prepare the unique seafood. Followed by Elena's go-to gluten free bread recipe.

This episode explores a different take on Mediterranean cooking with the rustic delights of Maltese food. Chef Paul Camilleri goes through the essential ingredients, and then cooks his family recipe for the national dish of rabbit stew. Then it's time for the national snack food, pastizzi, and the national sandwich called Hobs Biz Zeit - tomato paste on crusty bread and topped with anchovies, capers and olive oil.

Nadia continues her journey around Puglia and visits various Masserie, typical renewed farmhouses of the region. Each of these Masserie is built in a unique style and offers its own cuisine.

Selena braves unfamiliar territory with chef and wellness expert Sophia Roe, who's determined to prove how scrumptious vegetarian food can be.

Ireland's third-largest city has one of Northern Europe's market gems: The English Market. It supplied high-quality food to the rich English families, different to the Irish market, which no longer exists. Now, the best Irish produce today remains on the island and can be found here.

Jamie caters for his friend Peter's birthday party, where he prepares pesto pasta, beans with potatoes, watermelon salad, chicken pie, and bagels with smoked salmon.

Hot and spicy is all the rage in today's episode. Rebecca Veale is back in the kitchen for crispy chilli stir fry, and Simon brings a spicy salad loaded with mouthwatering roasted radishes. To warm things up, Simon serves a comforting soup, then he explores fresh wasabi at Shima Wasabi.

It's the most wonderful time of the year, the Everyday Gourmet Christmas Special is here! This year Justine Schofield and her special guests will be sharing some of their favourite festive recipes to ensure that this is your best Christmas menu yet!

It's the final day of competition time at River Cottage - so who will win Veg week, as today everyone has to cook with the star ingredient of kale?

Culinary queen Stephanie Alexander and Paralympian gold medallist Kurt Fearnley join Adam in the kitchen to make Christmas desserts.

In this episode Marcus shows us how to transform Christmas leftovers into magnificent meals. First up, the classic bubble and squeak gets a Michelin-style makeover as turkey, ham and roast spuds remnants become a gloriously golden filo pastry pie.

In this final episode, Marcus shares a mouthwatering three-course menu to kick off the New year in style. To get the party started, it's a warming spiced apple and gin punch laced with a little kiss of brandy.

Beautician Natalie's hoping to win the grand prize as she pulls out all the stops with a George Michael themed evening.

David meets up with Eduardo and Selvaggia, two Indophiles living in Firenze, Florence. One is the owner of the city's first Indian restaurant, the other founded Florence's Indian film festival.

Start your morning off right with Elena's fancy baked beans recipe, then stay tuned for Khanh's take on a classic salmon sushi inside-out roll. Finishing off with an Elvis-inspired quesadilla.

This episode features Pakistani dishes that are loved around the world. Chef Sonya Kayani makes a version of biryani using goat curry, which she layers with saffron and plain basmati rice. Restaurateur Basil Daniell runs through the key ingredients, herbs and spices, and shares a very easy lamb dumpling recipe adapted with wonton wrappers. And we meet Pakistani fast bowler Waqar Younis, who shows how Pakistani people love to eat.

Nadia continues around Puglia and goes to Antichi Sapori, one of the thirty Best Restaurants in the world (2019). She then travel's to Murgia at a winery reserve and learns to make gourmet dishes.

Love is in the air as feel-good chef and activist Gabe Kennedy introduces Selena to the ultimate date night dinner: black cod cooked en papillote with Basque cheesecake.

Perhaps one of the most beautiful and well-organised food market buildings in Europe is the Mercado Central of Valencia. Built on the area where an open-air market stood for centuries, the Valencian style Art Noveau construction is a 'cathedral of senses'.

Jamie has to write a column about chocolate and so visits The Chocolate Society for sweet inspiration.

This episode of Freshly Picked is filled with delicious sweet treats. Monica Mignone returns with her carrot cake slice. Simon makes yummy biscuits with maple and tahini, stuffs jujubes with peanut butter and covers them in chocolate, coconut, and nuts.

You will be a hit with the kids with Justine's twist on Pancakes and Chicken Kedgeree dinner. Rosie Mansfield is back to make her quick and easy 10 minute Taco Salad.

Rick starts his journey at Fraserburgh on the East coast of Scotland where he goes out on a huge trawler fishing for herring.

This week it's all about the joys of meat, but who can come up with the winning dish, featuring three key flavours? The three chefs all have one common ingredient to cook with every day and to kick off the week it's lamb.

It's easy entertaining, Chinese banquet style. Celebrated chef Tony Tan and acclaimed comedian Jennifer Wong join Adam for a dinner party feast.

Paul Hollywood arrives in New Mexico to explore dishes celebrating beef, beans and bread: the staple diet of cowboys and sought out by food lovers today.

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

In this episode Marcus shows us how to transform Christmas leftovers into magnificent meals. First up, the classic bubble and squeak gets a Michelin-style makeover as turkey, ham and roast spuds remnants become a gloriously golden filo pastry pie.

You may start your day with a coffee for the kick, but Michael Symon wants to show you how you can incorporate the flavours of some of the world's most coveted flavours into your food!

Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners. Heston explores the 1960s, an amazing age of food experimentation, with a Charlie and the Chocolate Factory feast for star guests, including actress Tamsin Egerton and singer Mica Paris. The menu features lickable wallpaper, psychedelic duck a l'orange and a magic mushroom woodland dish.

Adam, ABC Radio Sydney host Simon Marnie and fashion designer and TV presenter Claudia Chan Shaw are whipping up some of their favourite bittersweet concoctions.

Back from their New Zealand food adventure, Maggie and Simon again set their sights on local produce, enjoying two excellent fish: King George whiting and mulloway.

Chef Andrew Zimmern sets up an Argentinean-style grill in his fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. His version of Peking-style goose, he rubs the bird with five spice and serves it with hoisin, scallions and homemade bacon fat tortillas. Next, he cooks a meal inspired by his childhood - striped bass with a tomato and vegetable soup.

David meets up with Eduardo and Selvaggia, two Indophiles living in Firenze, Florence. One is the owner of the city's first Indian restaurant, the other founded Florence's Indian film festival.

Paul Hollywood arrives in New Mexico to explore dishes celebrating beef, beans and bread: the staple diet of cowboys and sought out by food lovers today.

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

In this episode Marcus shows us how to transform Christmas leftovers into magnificent meals. First up, the classic bubble and squeak gets a Michelin-style makeover as turkey, ham and roast spuds remnants become a gloriously golden filo pastry pie.

You may start your day with a coffee for the kick, but Michael Symon wants to show you how you can incorporate the flavours of some of the world's most coveted flavours into your food!

Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners. Heston explores the 1960s, an amazing age of food experimentation, with a Charlie and the Chocolate Factory feast for star guests, including actress Tamsin Egerton and singer Mica Paris. The menu features lickable wallpaper, psychedelic duck a l'orange and a magic mushroom woodland dish.

Adam, ABC Radio Sydney host Simon Marnie and fashion designer and TV presenter Claudia Chan Shaw are whipping up some of their favourite bittersweet concoctions.

Back from their New Zealand food adventure, Maggie and Simon again set their sights on local produce, enjoying two excellent fish: King George whiting and mulloway.

Chef Andrew Zimmern sets up an Argentinean-style grill in his fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. His version of Peking-style goose, he rubs the bird with five spice and serves it with hoisin, scallions and homemade bacon fat tortillas. Next, he cooks a meal inspired by his childhood - striped bass with a tomato and vegetable soup.

David meets up with Eduardo and Selvaggia, two Indophiles living in Firenze, Florence. One is the owner of the city's first Indian restaurant, the other founded Florence's Indian film festival.

Start your morning off right with Elena's fancy baked beans recipe, then stay tuned for Khanh's take on a classic salmon sushi inside-out roll. Finishing off with an Elvis-inspired quesadilla.

This episode features Pakistani dishes that are loved around the world. Chef Sonya Kayani makes a version of biryani using goat curry, which she layers with saffron and plain basmati rice. Restaurateur Basil Daniell runs through the key ingredients, herbs and spices, and shares a very easy lamb dumpling recipe adapted with wonton wrappers. And we meet Pakistani fast bowler Waqar Younis, who shows how Pakistani people love to eat.

Nadia continues around Puglia and goes to Antichi Sapori, one of the thirty Best Restaurants in the world (2019). She then travel's to Murgia at a winery reserve and learns to make gourmet dishes.

Love is in the air as feel-good chef and activist Gabe Kennedy introduces Selena to the ultimate date night dinner: black cod cooked en papillote with Basque cheesecake.

Perhaps one of the most beautiful and well-organised food market buildings in Europe is the Mercado Central of Valencia. Built on the area where an open-air market stood for centuries, the Valencian style Art Noveau construction is a 'cathedral of senses'.

Jamie has to write a column about chocolate and so visits The Chocolate Society for sweet inspiration.

This episode of Freshly Picked is filled with delicious sweet treats. Monica Mignone returns with her carrot cake slice. Simon makes yummy biscuits with maple and tahini, stuffs jujubes with peanut butter and covers them in chocolate, coconut, and nuts.

You will be a hit with the kids with Justine's twist on Pancakes and Chicken Kedgeree dinner. Rosie Mansfield is back to make her quick and easy 10 minute Taco Salad.

Rick starts his journey at Fraserburgh on the East coast of Scotland where he goes out on a huge trawler fishing for herring.

This week it's all about the joys of meat, but who can come up with the winning dish, featuring three key flavours? The three chefs all have one common ingredient to cook with every day and to kick off the week it's lamb.

It's easy entertaining, Chinese banquet style. Celebrated chef Tony Tan and acclaimed comedian Jennifer Wong join Adam for a dinner party feast.

Paul Hollywood arrives in New Mexico to explore dishes celebrating beef, beans and bread: the staple diet of cowboys and sought out by food lovers today.

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

Will sales manager and bodybuilder Rob's 'simple but tasty' Thai-inspired menu win him the 1000 pounds prize?

David sets off to the picturesque medieval town of Pitigliano, also known as Little Jerusalem, to meet (and eat) with the locals and take in the area's beautiful sights.

Elena shows us her buckwheat bowl and her game-changing granola recipes; Khanh whips up an easy, one-tray sticky lemongrass chicken wing dish.

Author Dennis Valcich runs through the key ingredients used in Croatian cooking and demonstrates a recipe from the Dalmatian coast - artichoke with potatoes and broad beans. Also from Dalmatia is Melbourne chef Ino Kuvacic, who makes fish stew on polenta (brodet), while home cook Branka Roncevic makes some delicious cabbage rolls.

Nadia ends her journey back in Milan. She shows us her hometown through her very own eyes as she goes around town to meet family and old friends. And also meets one of her culinary heroes.

Legendary chef, cookbook author, and host Jamie Oliver joins Selena from across the pond to elevate dukkah roast chicken, crispy potatoes, tasty greens, and Eaton mess.

The Fish Market or Torget (the square) has a charming location in the heart of the city between the fjords and Bergen's seven mountains. On the harbour, the stalls sell an incredible variety of fresh fish and seafood like urchins, scallops, prawns and lobsters, but also local farm food.

Jamie Oliver rustles up more tasty food. Here, he prepares a particularly healthy meal: crab and grapefruit salad and steamed sea bass with spring vegetables.

Renee Buckingham returns to share her delicious broccoli slaw recipe. Simon makes a hearty, warm salad that's packed with flavour. Following up, Simon spices things up with flavoursome sesame noodles, then heads back to Mildura to make an eggplant steak with caper dressing.

On today's show Justine makes a tantalising Slow Braised Baby Octopus dish and Fish Fingers in Fillo, before Kirstin Tibballs joins us to share her tips and tricks for a Raspberry Steam Jar Pudding.

Rick travels along England's south coast and cooks up a variety of dishes along the way - such as monk fish with potatoes, pilchards on a bruchetta, ormers and salad.

It's day 2 of meat week in the show that pits Hugh against two top chefs to see who can cook the best dish from three key flavours. Today it's all about ham and bacon. As ever Hugh is cooking two dishes (one for fun and one for the competition).

It's easy entertaining, and Adam and guests, public health expert Dr Sandro Demaio and award-winning chef Alanna Sapwell-Stone, cook with sustainable seafood.

Jamie's Festive Feast is a celebration of those lazy winter days at the end of the year.

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

Heston Blumenthal makes a fairytale meal featuring a Cinderella pumpkin, a stuffed boar's head inspired by Snow White, and an edible Hansel and Gretel house for pudding.

Adam and guests TV presenter Julia Zemiro and chef Morgan McGlone are whipping up some delicious dishes inspired by the American south.

Working at the hotel often keeps Simon busy late into the evening, so he's not known for his love of early mornings. But this time, he's made the effort to get up well before the crack of dawn to meet his fruit and veg supplier, Chris Abbot, at the Adelaide Produce Markets.

Chef Andrew Zimmern prepares the ultimate comfort food, a rootsy Americana meal of chicken fried axis deer, cream gravy and ashed potatoes, cooked directly in the hot coals. Next, he breaks down a whole halibut and poaches the filets in a creole-style tomato roux. He serves it with a classic version of dirty rice, filled with vegetables, herbs and chicken livers, cooked directly in the coals.

David sets off to the picturesque medieval town of Pitigliano, also known as Little Jerusalem, to meet (and eat) with the locals and take in the area's beautiful sights.

Jamie's Festive Feast is a celebration of those lazy winter days at the end of the year.

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

Heston Blumenthal makes a fairytale meal featuring a Cinderella pumpkin, a stuffed boar's head inspired by Snow White, and an edible Hansel and Gretel house for pudding.

Adam and guests TV presenter Julia Zemiro and chef Morgan McGlone are whipping up some delicious dishes inspired by the American south.

Working at the hotel often keeps Simon busy late into the evening, so he's not known for his love of early mornings. But this time, he's made the effort to get up well before the crack of dawn to meet his fruit and veg supplier, Chris Abbot, at the Adelaide Produce Markets.

Chef Andrew Zimmern prepares the ultimate comfort food, a rootsy Americana meal of chicken fried axis deer, cream gravy and ashed potatoes, cooked directly in the hot coals. Next, he breaks down a whole halibut and poaches the filets in a creole-style tomato roux. He serves it with a classic version of dirty rice, filled with vegetables, herbs and chicken livers, cooked directly in the coals.

David sets off to the picturesque medieval town of Pitigliano, also known as Little Jerusalem, to meet (and eat) with the locals and take in the area's beautiful sights.

Elena shows us her buckwheat bowl and her game-changing granola recipes; Khanh whips up an easy, one-tray sticky lemongrass chicken wing dish.

Author Dennis Valcich runs through the key ingredients used in Croatian cooking and demonstrates a recipe from the Dalmatian coast - artichoke with potatoes and broad beans. Also from Dalmatia is Melbourne chef Ino Kuvacic, who makes fish stew on polenta (brodet), while home cook Branka Roncevic makes some delicious cabbage rolls.

Nadia ends her journey back in Milan. She shows us her hometown through her very own eyes as she goes around town to meet family and old friends. And also meets one of her culinary heroes.

Legendary chef, cookbook author, and host Jamie Oliver joins Selena from across the pond to elevate dukkah roast chicken, crispy potatoes, tasty greens, and Eaton mess.

The Fish Market or Torget (the square) has a charming location in the heart of the city between the fjords and Bergen's seven mountains. On the harbour, the stalls sell an incredible variety of fresh fish and seafood like urchins, scallops, prawns and lobsters, but also local farm food.

Jamie Oliver rustles up more tasty food. Here, he prepares a particularly healthy meal: crab and grapefruit salad and steamed sea bass with spring vegetables.

Renee Buckingham returns to share her delicious broccoli slaw recipe. Simon makes a hearty, warm salad that's packed with flavour. Following up, Simon spices things up with flavoursome sesame noodles, then heads back to Mildura to make an eggplant steak with caper dressing.

On today's show Justine makes a tantalising Slow Braised Baby Octopus dish and Fish Fingers in Fillo, before Kirstin Tibballs joins us to share her tips and tricks for a Raspberry Steam Jar Pudding.

Rick travels along England's south coast and cooks up a variety of dishes along the way - such as monk fish with potatoes, pilchards on a bruchetta, ormers and salad.

It's day 2 of meat week in the show that pits Hugh against two top chefs to see who can cook the best dish from three key flavours. Today it's all about ham and bacon. As ever Hugh is cooking two dishes (one for fun and one for the competition).