In an extraordinary beginning to the series, we discover the modern Indonesian cuisine of Balinese Master Chef Agung Gede, whose restaurant Kayaputi brims with culinary theatre.

Raymond often says \.

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

In the town of Looe, Rick discovers a time when the Cornish were taken as slaves by Barbary pirates. He joins one of the last fishing boats in St Mawes and uses the catch of lemon sole to make a delicious warm salad. In Newlyn he meets with two entrepreneur chefs who are cooking mackerel to perfection.

Rick takes us to the Rame Peninsula. Far from the traditional tourist track, this part of Cornwall is famed for its cliffs and beaches. It's also where he meets a beachcomber who has found some remarkable objects washed up on the shore. In mining country, Rick explores the history of the Cornish pasty and shows us how to cook them in the proper Cornish way.

Tony explores Libya from top to bottom through the hip-hop music of anti-Qaddafi rapper expats, Italian restaurants, tribal allegiances and post-war uncertainty.

Victor shares how to prepare a whole fish, as well as some tips on how to steam a whole fish when you don't have a large enough steaming basket.

Paul welcomes visitors to the farm. His dad arrives for the first time and they go on a camping trip to hunt feral deer. Then the Latimer sisters, who grew up at the farm, drop by and give Paul a history lesson.

Gourmet Farmer's much-loved landlubbers Matthew Evans, Nick Haddow and Ross O'Meara take to the sea to discover Australia's fascinating history and bounty while having the time of their lives.

Spirits are high on board Solquest as Matthew, Ross and Nick sail toward Maria Island, following in the wake of Baudin's French expedition in the early 1800s. The boys enjoy meals of oysters, abalone and a bouillabaisse on the shore of Wineglass Bay.

Curtis and his team from Maude meet up with winemaker Chester Osborn to taste wine on the rooftop of the D'arenberg Cube, where the building's architecture is right out of a Salvadore Dali painting. Later, Curtis and Maude chef Chris head to Hutton Vale Farm to get an exhausting lesson in sheep shearing. The pair then travel to Adelaide to Orana Restaurant, where they prepare food combinations using only Indigenous ingredients, including green ants.

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.

In an extraordinary beginning to the series, we discover the modern Indonesian cuisine of Balinese Master Chef Agung Gede, whose restaurant Kayaputi brims with culinary theatre.

Raymond often says \.

Victor shares how to prepare a whole fish, as well as some tips on how to steam a whole fish when you don't have a large enough steaming basket.

In the town of Looe, Rick discovers a time when the Cornish were taken as slaves by Barbary pirates. He joins one of the last fishing boats in St Mawes and uses the catch of lemon sole to make a delicious warm salad. In Newlyn he meets with two entrepreneur chefs who are cooking mackerel to perfection.

Rick takes us to the Rame Peninsula. Far from the traditional tourist track, this part of Cornwall is famed for its cliffs and beaches. It's also where he meets a beachcomber who has found some remarkable objects washed up on the shore. In mining country, Rick explores the history of the Cornish pasty and shows us how to cook them in the proper Cornish way.

Paul welcomes visitors to the farm. His dad arrives for the first time and they go on a camping trip to hunt feral deer. Then the Latimer sisters, who grew up at the farm, drop by and give Paul a history lesson.

Gourmet Farmer's much-loved landlubbers Matthew Evans, Nick Haddow and Ross O'Meara take to the sea to discover Australia's fascinating history and bounty while having the time of their lives.

Spirits are high on board Solquest as Matthew, Ross and Nick sail toward Maria Island, following in the wake of Baudin's French expedition in the early 1800s. The boys enjoy meals of oysters, abalone and a bouillabaisse on the shore of Wineglass Bay.

Curtis and his team from Maude meet up with winemaker Chester Osborn to taste wine on the rooftop of the D'arenberg Cube, where the building's architecture is right out of a Salvadore Dali painting. Later, Curtis and Maude chef Chris head to Hutton Vale Farm to get an exhausting lesson in sheep shearing. The pair then travel to Adelaide to Orana Restaurant, where they prepare food combinations using only Indigenous ingredients, including green ants.

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.

In an extraordinary beginning to the series, we discover the modern Indonesian cuisine of Balinese Master Chef Agung Gede, whose restaurant Kayaputi brims with culinary theatre.

Raymond often says \.

Victor shares how to prepare a whole fish, as well as some tips on how to steam a whole fish when you don't have a large enough steaming basket.

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

Serving up the last meal of the week is Polish nail technician Kasia, who hopes to scoop the grand with an evening of traditional Polish food, but she's got her work cut out to win over her guests after criticising their food all week.

David is in Delhi, taking in all the sights and sounds. After spending some time in the crazy crowds of Old Delhi, he decides to head for the greener pastures of ITC Grand Bharat, a golf resort and a peaceful oasis just outside the city. There, he plays a few holes with the help of a pro and cooks up a storm on the outdoor grill with resident chef Shiveet.

Spencer rewards his hard-working crew with s'more-inspired cheesecake with a s'more-inspired dessert cocktail. Then it's a sheet pan meat lovers pizza with vodka sauce and banana peppers, and sushi squares with marinated salmon with a miso glaze.

Rick and Chalky round off their journey of the UK at John O'Groats, visiting Rick's favourite deli in Edinburgh, a fish smokery in Argyll, enjoying freshly cooked lobster on Crail harbour front, and obtaining oatmeal from a watermill in the Tay Valley to make the famous Scottish dessert, cranachan.

Andrew celebrates Lancaster County, where farm-to-table dining is a tradition. Local favourites include pork and sauerkraut, soft pretzels, sticky buns and shoofly pie.

Pati spends a day in her kitchen with her son, Sami, cooking some recipes inspired by her travels in Sonora, Mexico. She cooks three recipes she knows Sami will love: beef chimis, rice lentils with crispy onions, and a sweet and savoury dessert to complete the experience. In Sonora, Pati visits two famous family-run street food stands where the food keeps customers craving more.

Presenter Michael Buerk and chef Paul Ainsworth rustle up a pudding, which was a favourite of Henry VIII.

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

In Ruchi's journey, she hears of the beautiful love story of Jina and Etiban, often referred to as the Romeo and Juliet of Nagaland. Then she makes an Aao Naga meal in their memory.

After travelling to Vengurla, our chef joins locals for a fishing expedition using nets, then prepares a delectable crab masala cooked over a wood fire.

Luke is navigating the enchanting Kerala Backwaters, a historical hub of the spice trade. Amidst the waterways, he searches for exquisite ingredients to craft an exceptional Backwaters culinary dish.

It is the first summer for Paul on the farm and he eagerly waits for his sows Dolly and Pinky to give birth. This year the bar is being set even higher for the final feast at River Cottage.

Adam hosts chef Colin Fassnidge and TV hosting extraordinaire Marc Fennell in the kitchen as they create dishes from their heritage.

Jamie explains the history of pickling and preserving. If you have grown your own produce, you'll want to save it and keep it for as long as you can, or use the excess when you have a bumper crop.

Luke stops off in Dong Hoi and prepares a dish for a family en route to Vinh. Arriving in Vinh, he explores the vibrant market lifestyle in this small country town where locals, all too keen to lend a hand with his recipes of eel and pork neck, crowd around him. He also visits a family living on a stilt house, where he prepares a pickled bamboo and tamarind soup for some keen kids ready to pass judgement on their local dish.

Stanley Tucci visits the Green Heart of Italy. While this small rural region lives in the shadow of its more glamourous neighbor, Tuscany, Umbria has an ancient history that predates even the Romans. With the highest consumption of pork per capita in Italy, it is a carnivore's dream.

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

This week's competition is in and around the city of Dundee, where the first to host is civil servant Siobhan.

It's night two in Dundee where the youngest contestant of the group. 20 year old student Kezia is hoping tonight will be child's play as she battles to beat the rest to 1000 Pounds.

Host Adam Liaw is joined by the author of Saturday Night Pasta cookbook Elizabeth Hewson, and Good Food Guide editor Myffy Rigby, to create their ultimate short pasta dishes.

Maggie travels to Tasmania and samples some of the wonderful produce that the Apple Isle has to offer. Magnificent Bruny Island, an hour drive south of Hobart is a place Maggie has wanted to visit for over thirty years.

It's autumn on Fat Pig Farm, and Matthew considers buying some goats to tackle the farm's blackberry problem. The garden is overflowing with veggies, so Sadie trades some excess tomatoes for fermented miso paste.

Serving up the last meal of the week is Polish nail technician Kasia, who hopes to scoop the grand with an evening of traditional Polish food, but she's got her work cut out to win over her guests after criticising their food all week.

Jamie explains the history of pickling and preserving. If you have grown your own produce, you'll want to save it and keep it for as long as you can, or use the excess when you have a bumper crop.

Luke stops off in Dong Hoi and prepares a dish for a family en route to Vinh. Arriving in Vinh, he explores the vibrant market lifestyle in this small country town where locals, all too keen to lend a hand with his recipes of eel and pork neck, crowd around him. He also visits a family living on a stilt house, where he prepares a pickled bamboo and tamarind soup for some keen kids ready to pass judgement on their local dish.

Stanley Tucci visits the Green Heart of Italy. While this small rural region lives in the shadow of its more glamourous neighbor, Tuscany, Umbria has an ancient history that predates even the Romans. With the highest consumption of pork per capita in Italy, it is a carnivore's dream.

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

This week's competition is in and around the city of Dundee, where the first to host is civil servant Siobhan.

It's night two in Dundee where the youngest contestant of the group. 20 year old student Kezia is hoping tonight will be child's play as she battles to beat the rest to 1000 Pounds.

Host Adam Liaw is joined by the author of Saturday Night Pasta cookbook Elizabeth Hewson, and Good Food Guide editor Myffy Rigby, to create their ultimate short pasta dishes.

Maggie travels to Tasmania and samples some of the wonderful produce that the Apple Isle has to offer. Magnificent Bruny Island, an hour drive south of Hobart is a place Maggie has wanted to visit for over thirty years.

It's autumn on Fat Pig Farm, and Matthew considers buying some goats to tackle the farm's blackberry problem. The garden is overflowing with veggies, so Sadie trades some excess tomatoes for fermented miso paste.

David is in Delhi, taking in all the sights and sounds. After spending some time in the crazy crowds of Old Delhi, he decides to head for the greener pastures of ITC Grand Bharat, a golf resort and a peaceful oasis just outside the city. There, he plays a few holes with the help of a pro and cooks up a storm on the outdoor grill with resident chef Shiveet.

Spencer rewards his hard-working crew with s'more-inspired cheesecake with a s'more-inspired dessert cocktail. Then it's a sheet pan meat lovers pizza with vodka sauce and banana peppers, and sushi squares with marinated salmon with a miso glaze.

Rick and Chalky round off their journey of the UK at John O'Groats, visiting Rick's favourite deli in Edinburgh, a fish smokery in Argyll, enjoying freshly cooked lobster on Crail harbour front, and obtaining oatmeal from a watermill in the Tay Valley to make the famous Scottish dessert, cranachan.

Andrew celebrates Lancaster County, where farm-to-table dining is a tradition. Local favourites include pork and sauerkraut, soft pretzels, sticky buns and shoofly pie.

Pati spends a day in her kitchen with her son, Sami, cooking some recipes inspired by her travels in Sonora, Mexico. She cooks three recipes she knows Sami will love: beef chimis, rice lentils with crispy onions, and a sweet and savoury dessert to complete the experience. In Sonora, Pati visits two famous family-run street food stands where the food keeps customers craving more.

Presenter Michael Buerk and chef Paul Ainsworth rustle up a pudding, which was a favourite of Henry VIII.

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

In Ruchi's journey, she hears of the beautiful love story of Jina and Etiban, often referred to as the Romeo and Juliet of Nagaland. Then she makes an Aao Naga meal in their memory.

After travelling to Vengurla, our chef joins locals for a fishing expedition using nets, then prepares a delectable crab masala cooked over a wood fire.

Luke is navigating the enchanting Kerala Backwaters, a historical hub of the spice trade. Amidst the waterways, he searches for exquisite ingredients to craft an exceptional Backwaters culinary dish.

This week's competition is in and around the city of Dundee, where the first to host is civil servant Siobhan.

It's night two in Dundee where the youngest contestant of the group. 20 year old student Kezia is hoping tonight will be child's play as she battles to beat the rest to 1000 Pounds.

Adam hosts chef Colin Fassnidge and TV hosting extraordinaire Marc Fennell in the kitchen as they create dishes from their heritage.

Jamie explains the history of pickling and preserving. If you have grown your own produce, you'll want to save it and keep it for as long as you can, or use the excess when you have a bumper crop.

Luke stops off in Dong Hoi and prepares a dish for a family en route to Vinh. Arriving in Vinh, he explores the vibrant market lifestyle in this small country town where locals, all too keen to lend a hand with his recipes of eel and pork neck, crowd around him. He also visits a family living on a stilt house, where he prepares a pickled bamboo and tamarind soup for some keen kids ready to pass judgement on their local dish.

The competitors are from Edinburgh and the first to host is property manager and law student Sharon, who's gone for a culinary nod to her Australasian travels complete with a didgeridoo.

Keeping family and traditions together through food. David and guest Isabelle Loiacono re-create recipes passed down from Isabelle's family recipe book, using her nonna's tools from the 1940s that she brought with her when she immigrated from Sicily.

The bounty of the fall means harvest time and that inspires Spencer to make black bean and kobacha squash soup with braised Swiss chard and chili pesto, pumpkin gnudi smothered in a rich cream sauce, and nostalgic caramel apples with a ginger crumble crunch.

Jack self-proclaims that he makes the best fish and chips in the country, but can he make his adapted recipe the best fish in Croatia too?

Andrew explores New Hampshire's seacoast and finds that the bounty of the local waters, such as shrimp, scallops and haddock, is the star of the local cuisine.

Pati prepares a couple of recipes inspired by her travels to the coast of the Sea of Cortez, in Sonora, Mexico: shrimp tacos bravos and a seafood tostadas piled high and layered with salsa negra, apple chiltipin salsa and salsa bandera with jicama and pineapple.

Michael Buerk and chef Paul Ainsworth recreate a royal dish that was a staple of wartime palace meals.

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.

Ruchi visits Ghatashi, home to the Sumi Naga tribe. Here she meets Chef Joel Basumatri, who has started a movement to revive the technique of slow cooking.

In a captivating journey to Goa. our chef meets with Leo Michaud, a French expatriate who owns a renowned restaurant called Baba au Khum.

Luke takes the Spice Trail to Thekkady, perched high in the Western Ghats mountain range. He delves into the aromatic world of spice plantations, savouring flavours straight from the source.

In over a year, Paul's farm has grown from a hobby farm into a serious small holder, but without proper infrastructure he needs to plan for the future.

SBS News presenter Janice Petersen and actor Dane Simpson are in the kitchen with Adam to create their ultimate cookie creations.

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

On this week's menu, Chef Mark shows us some different ways to cook lamb.

James pays a visit to the Michelin-starred Pre-Catalan restaurant and enjoys his favourite meal of the trip. Back home he cooks a partridge dish with artisan mushrooms.

It's night three in Dundee where hairdresser Stephen is hoping to be a cut above the rest with an evening of familiar favourites.

This week's competition is in and around Dundee and Perth, where the fourth to host is tyre salesman Guy, who intends to treat his guests to a night of gastronomy standard fast food.

Host Adam Liaw is joined by owner and head chef of Ho Jiak, Junda Khoo, and style editor at Delicious magazine Kirsten Jenkins, to create easy dinner meals in 20 minutes.

From a Dutch oven to a casserole dish, many cultures boast a pot for slow cooking. For the Moroccans, it's the cone-shaped tagine.

With winter setting in, Matthew begins to tackle Fat Pig Farms' long-term soil health by planting an edible native garden and using an age-old form of landscaping that will benefit his farm for years.

The competitors are from Edinburgh and the first to host is property manager and law student Sharon, who's gone for a culinary nod to her Australasian travels complete with a didgeridoo.

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

On this week's menu, Chef Mark shows us some different ways to cook lamb.

James pays a visit to the Michelin-starred Pre-Catalan restaurant and enjoys his favourite meal of the trip. Back home he cooks a partridge dish with artisan mushrooms.

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.

It's night three in Dundee where hairdresser Stephen is hoping to be a cut above the rest with an evening of familiar favourites.

This week's competition is in and around Dundee and Perth, where the fourth to host is tyre salesman Guy, who intends to treat his guests to a night of gastronomy standard fast food.

Host Adam Liaw is joined by owner and head chef of Ho Jiak, Junda Khoo, and style editor at Delicious magazine Kirsten Jenkins, to create easy dinner meals in 20 minutes.

From a Dutch oven to a casserole dish, many cultures boast a pot for slow cooking. For the Moroccans, it's the cone-shaped tagine.

With winter setting in, Matthew begins to tackle Fat Pig Farms' long-term soil health by planting an edible native garden and using an age-old form of landscaping that will benefit his farm for years.

Keeping family and traditions together through food. David and guest Isabelle Loiacono re-create recipes passed down from Isabelle's family recipe book, using her nonna's tools from the 1940s that she brought with her when she immigrated from Sicily.

The bounty of the fall means harvest time and that inspires Spencer to make black bean and kobacha squash soup with braised Swiss chard and chili pesto, pumpkin gnudi smothered in a rich cream sauce, and nostalgic caramel apples with a ginger crumble crunch.

Jack self-proclaims that he makes the best fish and chips in the country, but can he make his adapted recipe the best fish in Croatia too?

Andrew explores New Hampshire's seacoast and finds that the bounty of the local waters, such as shrimp, scallops and haddock, is the star of the local cuisine.

Pati prepares a couple of recipes inspired by her travels to the coast of the Sea of Cortez, in Sonora, Mexico: shrimp tacos bravos and a seafood tostadas piled high and layered with salsa negra, apple chiltipin salsa and salsa bandera with jicama and pineapple.

Michael Buerk and chef Paul Ainsworth recreate a royal dish that was a staple of wartime palace meals.

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.

Ruchi visits Ghatashi, home to the Sumi Naga tribe. Here she meets Chef Joel Basumatri, who has started a movement to revive the technique of slow cooking.

In a captivating journey to Goa. our chef meets with Leo Michaud, a French expatriate who owns a renowned restaurant called Baba au Khum.

Luke takes the Spice Trail to Thekkady, perched high in the Western Ghats mountain range. He delves into the aromatic world of spice plantations, savouring flavours straight from the source.

It's night three in Dundee where hairdresser Stephen is hoping to be a cut above the rest with an evening of familiar favourites.

This week's competition is in and around Dundee and Perth, where the fourth to host is tyre salesman Guy, who intends to treat his guests to a night of gastronomy standard fast food.

SBS News presenter Janice Petersen and actor Dane Simpson are in the kitchen with Adam to create their ultimate cookie creations.

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

On this week's menu, Chef Mark shows us some different ways to cook lamb.

These competitors are from in and around Edinburgh, where the second host of the week, management consultant Anthony, is putting his money where his mouth is and providing fine food which has all been made from scratch.

It's not vegan food, it's just food. After a yoga retreat, guest Teri-Ann Carty decided to make the transition to go vegan and she has not looked back. She introduces David to a world full of delicious vegan food and 'cheese' that has David questioning whether he would make the transition too.

Nothing says comfort like a bowl of steaming hot soup. Spencer makes a spicy spinach and Taleggio cheese wonton soup in a chorizo broth, a jerk rubbed chicken and Raman noodle soup, and a decadent cream of mushroom soup.

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.

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse. Only reachable by boat or plane, this town of 9000 residents is a destination for the freshest dishes, from halibut and chips to Dungeness crab, and everything in between.

In Mexico, Pati visits one of Sonora's most popular vacation destinations, Puerto Penasco, where some of the town's best chefs take her on a tour of the local market and then invite her for a feast featuring their favourite recipes from the region. Later, she prepares three unique classic Sonoran recipes, each one a meal in itself: pescado zarandeado, a gallina pinta soup, and rice with clams.

Michael Buerk and chef Paul Ainsworth reimagine a dish served at a royal banquet to a grumpy Persian monarch in the early years of the 20th century.

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.

Ruchi's next stop is the picturesque town of Sirarakhong, famous for its red chillies that grow over a foot long. Ruchi learns about their unique features, then cooks a local pork curry.

For over 5000 years, the basic design of the tandoor oven has not changed, making it one of the oldest cooking devices on Earth. Maeve O'Meara seeks out delicious recipes from across the subcontinent to Armenia - tandoori chicken, prawns, naan, lamb kebabs and an elaborate roast pumpkin - and discovers tandoor ovens are made in Australia by a potter on the NSW south coast.

Madurai, the spiritual heartbeat of Tamil Nadu, is Luke's next stop on a tantalising tour. Teaming up with local foodie journalist Harini, they unveil culinary gems known only to the city's insiders.

There's trouble on Paul's farm and his goats go missing. He's questioning Bessie's future and needs to find out if she's pregnant. It's also time to turn the winter veggie patch into his first cash crop.

Adam and comedians Suren Jayemanne and Jennifer Wong are in the kitchen to create delicious date night dishes.

There are simple ingredients we have in our cupboards and gardens that can economically transform a humdrum dish into a flavourful feast: herbs.

Nadiya pulls out all the stops as she turns her attention to sweet sensations to treat yourself. It's pure indulgence from top to bottom.

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

It's Halloween and Paula has some recipes with a spooky twist. She makes neep and cider soup, sausage cobbler, toffee apple pudding, and a Haleve Nicht feast.

This week's competition is in and around Dundee and Perth, where the fifth to host is author and stay at home dad, Laurent, who wishes to delight his new found friends with a night of France.

First to host is well-travelled IT manager Bea, who's using inspiration from her global gallivanting for an international menu.

Host Adam Liaw, television presenter and self-proclaimed 'crap housewife' Jessica Rowe, and Woodcut restaurant's Ross Lusted are in the kitchen making the family favourite: a roast.

The classic meat pie gets a glorious makeover after Simon visits a city pie-cart. Back in the kitchen, Maggie surprises him by recalling her 3am trip to the pie-cart in her younger days.

After having the health of his farm soil tested, Matthew explores a flavoursome way to keep his pigs fed, while using his chickens to rehabilitate the damaged soil in his pig paddocks.

These competitors are from in and around Edinburgh, where the second host of the week, management consultant Anthony, is putting his money where his mouth is and providing fine food which has all been made from scratch.

There are simple ingredients we have in our cupboards and gardens that can economically transform a humdrum dish into a flavourful feast: herbs.

Nadiya pulls out all the stops as she turns her attention to sweet sensations to treat yourself. It's pure indulgence from top to bottom.

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

It's Halloween and Paula has some recipes with a spooky twist. She makes neep and cider soup, sausage cobbler, toffee apple pudding, and a Haleve Nicht feast.

This week's competition is in and around Dundee and Perth, where the fifth to host is author and stay at home dad, Laurent, who wishes to delight his new found friends with a night of France.

First to host is well-travelled IT manager Bea, who's using inspiration from her global gallivanting for an international menu.

Host Adam Liaw, television presenter and self-proclaimed 'crap housewife' Jessica Rowe, and Woodcut restaurant's Ross Lusted are in the kitchen making the family favourite: a roast.

The classic meat pie gets a glorious makeover after Simon visits a city pie-cart. Back in the kitchen, Maggie surprises him by recalling her 3am trip to the pie-cart in her younger days.

After having the health of his farm soil tested, Matthew explores a flavoursome way to keep his pigs fed, while using his chickens to rehabilitate the damaged soil in his pig paddocks.

It's not vegan food, it's just food. After a yoga retreat, guest Teri-Ann Carty decided to make the transition to go vegan and she has not looked back. She introduces David to a world full of delicious vegan food and 'cheese' that has David questioning whether he would make the transition too.

Nothing says comfort like a bowl of steaming hot soup. Spencer makes a spicy spinach and Taleggio cheese wonton soup in a chorizo broth, a jerk rubbed chicken and Raman noodle soup, and a decadent cream of mushroom soup.

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.

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse. Only reachable by boat or plane, this town of 9000 residents is a destination for the freshest dishes, from halibut and chips to Dungeness crab, and everything in between.

In Mexico, Pati visits one of Sonora's most popular vacation destinations, Puerto Penasco, where some of the town's best chefs take her on a tour of the local market and then invite her for a feast featuring their favourite recipes from the region. Later, she prepares three unique classic Sonoran recipes, each one a meal in itself: pescado zarandeado, a gallina pinta soup, and rice with clams.

Michael Buerk and chef Paul Ainsworth reimagine a dish served at a royal banquet to a grumpy Persian monarch in the early years of the 20th century.

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.

Ruchi's next stop is the picturesque town of Sirarakhong, famous for its red chillies that grow over a foot long. Ruchi learns about their unique features, then cooks a local pork curry.

For over 5000 years, the basic design of the tandoor oven has not changed, making it one of the oldest cooking devices on Earth. Maeve O'Meara seeks out delicious recipes from across the subcontinent to Armenia - tandoori chicken, prawns, naan, lamb kebabs and an elaborate roast pumpkin - and discovers tandoor ovens are made in Australia by a potter on the NSW south coast.

Madurai, the spiritual heartbeat of Tamil Nadu, is Luke's next stop on a tantalising tour. Teaming up with local foodie journalist Harini, they unveil culinary gems known only to the city's insiders.

This week's competition is in and around Dundee and Perth, where the fifth to host is author and stay at home dad, Laurent, who wishes to delight his new found friends with a night of France.

First to host is well-travelled IT manager Bea, who's using inspiration from her global gallivanting for an international menu.

Adam and comedians Suren Jayemanne and Jennifer Wong are in the kitchen to create delicious date night dishes.

There are simple ingredients we have in our cupboards and gardens that can economically transform a humdrum dish into a flavourful feast: herbs.

Nadiya pulls out all the stops as she turns her attention to sweet sensations to treat yourself. It's pure indulgence from top to bottom.

It's the third night of the competition from Edinburgh, and it's library worker Carmen's turn to host.

David and guest Mattia Pagliara prepare traditional dishes from Puglia, a small region in Southern Italy that just doesn't get the respect it deserves when it comes to food. It also happens to be where David's mum is from. These dishes transport Rocco back to his childhood in his grandmother's kitchen.

Pasta dishes always feel like a hug. Spencer makes with a Pork Bolognese stuffed Tortellini with American cheese rose and soffrito; then a quick pillowy soft ricotta gnudi with tomato sauce, and finally a creamy a pasta with gorgonzola goat cheese sauce and crisp pancetta and charred veg.

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.

Andrew Zimmern shares the best of weird, wild and whimsical in Portland, Oregon, a city whose personality is apparent in its food culture. Arrested adolescence is personified in boozy doughnuts and handcrafted ice cream flavours for the adult palate, like marionberry-habanero-goat cheese.

As they travel through Mexico's vast state of Sonora, Pati gets inspired by the bold flavours and raw ingredients and decides to cook a meal for her television production crew. They stop at a beautiful pecan hacienda just outside of Hermosillo where Pati prepares her take on a true Sonoran feast. Cooking on a rustic outdoor grill she makes caldo de queso, grilled asparagus, and chicken covered in pecan sauce.

Chef Paul Ainsworth impresses presenter Michael Buerk with a dish from the Queen's 80th birthday dinner.

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

In Nagaland, Ruchi has seen a lot of bee hives and larva; she discovers that bee larvae is a delicacy, and learns how to cook with it.

Luke embarks on a trip to Chettinad, a hub of global merchants of yesteryears. He sizzles with the tantalising pepper chicken and mutton sukka and delves into Chettinad's storied history.

Luke makes a quick pitstop in Kumbakonam to learn how to make chutneys at the esteemed veg restaurant. Then, heads to the picturesque seaside town of Pondicherry and explores Goubert Market.

Tough times are ahead for Paul when he asks home butcher and friend Matt to help him slaughter his first goat, but when Paul helps to rebuild a community garden, the goat goes to a good cause.

Adam and the guests, Studio 10 roving reporter Daniel Doody and restaurant owner Jessi Singh, are creating some spiced-inspired creations.

Ainsley is joined by chefs Lerato Umah-Shaylor and Freddy Forster for a light-hearted cooking contest in Blickling Estate's stunning kitchen garden.

Among the many things Nico loves about grilling is that it's a brilliant way to create delicious dishes packed with healthy ingredients.

It's Pizza Time. Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas and Potatoes, and gives childhood favorite French Bread Pizza a much needed upgrade.

A custard catastrophe means Adam is forced to pull out a party trick in order to impress his guests and get his evening back on track.

Steve's guests are in for a surprise when he serves up a one million scoville hot sauce.

Host Adam Liaw, CWA President Stephanie Stanhope, and CWA Woy Woy member Amy Scott create their morning tea favourites.

Maggie and Simon demonstrate how a little bird like quail can pack a big punch. Simon's chilli quail is a crispy explosion of flavours, and Maggie uses quince paste.

With Sadie and Hedley away, Matthew has got his work cut out managing the whole farm on his own and organising a few very special surprises for Sadie's birthday.

It's the third night of the competition from Edinburgh, and it's library worker Carmen's turn to host.

Ainsley is joined by chefs Lerato Umah-Shaylor and Freddy Forster for a light-hearted cooking contest in Blickling Estate's stunning kitchen garden.

Among the many things Nico loves about grilling is that it's a brilliant way to create delicious dishes packed with healthy ingredients.

It's Pizza Time. Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas and Potatoes, and gives childhood favorite French Bread Pizza a much needed upgrade.

A custard catastrophe means Adam is forced to pull out a party trick in order to impress his guests and get his evening back on track.

Steve's guests are in for a surprise when he serves up a one million scoville hot sauce.

Host Adam Liaw, CWA President Stephanie Stanhope, and CWA Woy Woy member Amy Scott create their morning tea favourites.

Maggie and Simon demonstrate how a little bird like quail can pack a big punch. Simon's chilli quail is a crispy explosion of flavours, and Maggie uses quince paste.

With Sadie and Hedley away, Matthew has got his work cut out managing the whole farm on his own and organising a few very special surprises for Sadie's birthday.

David and guest Mattia Pagliara prepare traditional dishes from Puglia, a small region in Southern Italy that just doesn't get the respect it deserves when it comes to food. It also happens to be where David's mum is from. These dishes transport Rocco back to his childhood in his grandmother's kitchen.

Pasta dishes always feel like a hug. Spencer makes with a Pork Bolognese stuffed Tortellini with American cheese rose and soffrito; then a quick pillowy soft ricotta gnudi with tomato sauce, and finally a creamy a pasta with gorgonzola goat cheese sauce and crisp pancetta and charred veg.

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.

Andrew Zimmern shares the best of weird, wild and whimsical in Portland, Oregon, a city whose personality is apparent in its food culture. Arrested adolescence is personified in boozy doughnuts and handcrafted ice cream flavours for the adult palate, like marionberry-habanero-goat cheese.

As they travel through Mexico's vast state of Sonora, Pati gets inspired by the bold flavours and raw ingredients and decides to cook a meal for her television production crew. They stop at a beautiful pecan hacienda just outside of Hermosillo where Pati prepares her take on a true Sonoran feast. Cooking on a rustic outdoor grill she makes caldo de queso, grilled asparagus, and chicken covered in pecan sauce.

Chef Paul Ainsworth impresses presenter Michael Buerk with a dish from the Queen's 80th birthday dinner.

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

In Nagaland, Ruchi has seen a lot of bee hives and larva; she discovers that bee larvae is a delicacy, and learns how to cook with it.

Luke embarks on a trip to Chettinad, a hub of global merchants of yesteryears. He sizzles with the tantalising pepper chicken and mutton sukka and delves into Chettinad's storied history.

Luke makes a quick pitstop in Kumbakonam to learn how to make chutneys at the esteemed veg restaurant. Then, heads to the picturesque seaside town of Pondicherry and explores Goubert Market.

A custard catastrophe means Adam is forced to pull out a party trick in order to impress his guests and get his evening back on track.

Steve's guests are in for a surprise when he serves up a one million scoville hot sauce.

Adam and the guests, Studio 10 roving reporter Daniel Doody and restaurant owner Jessi Singh, are creating some spiced-inspired creations.

Ainsley is joined by chefs Lerato Umah-Shaylor and Freddy Forster for a light-hearted cooking contest in Blickling Estate's stunning kitchen garden.

American born Gerald is taking his guests stateside with a menu of diner classics, but soon finds himself on the back foot when finicky foodie Anthony gives his grub a grilling.

Together with David and his daughters, Emma and Giorgia, they work to make mozzarella and burrata from scratch.

Fall is the best time to have an outdoor fire - so why not cook on it too. Spencer stays fireside and makes an open-faced Montreal smoked meat potato rosti, campfire steaks with a nori butter, and a sweet and creamy chocolate and cherry liqueur fondue with treats.

Lucca is the lucky destination for this comfort food classic and Stefano Terigi, of Giglio restaurant, is the lucky michelin star chef helping him italianify it. Turning traditional British into traditional Italian means one thing and one thing only to Steafno and that's pasta.

Andrew Zimmern celebrates the culinary icons of the fastest growing city in the Midwest. Cincinnati's cuisine is inspired by the European immigrants who brought their hearty fare with them to Ohio, and highlights some of the dishes that continue to be can't-miss local favourites, including pork schnitzel, goetta, and Cincinnati chilli and ice cream made using a French pot method.

Pati is inspired by Sonora, Mexico's 'northern flavours' where the hot, arid desert lends itself to hearty but simple recipes. In her kitchen, she makes pork chops and corn, chile and cheese tamales. In Sonora, she visits a traditional hacienda and gets a true taste of Sonoran ranch food including tamales and enchiladas.

Presenter Michael Buerk and chef Paul Ainsworth discover a favourite dish of a 14th-century king.

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

In Imphal Ruchi stops at the Shree Govindajee Temple, where she witnesses a spectacular religious ceremony and meals made as offerings for the gods.

In Pondicherry, Luke joins forces to blend the flavours of the past and present! In the vibrant heart of Chennai, Luke partners with fellow food enthusiast Manoj, exploring the city's food gems.

To celebrate Diwali in Chennai, Luke meets with Ajeeth, one of the best chefs in India who teaches him the secret to traditional Diwali meals for a celebratory dinner party.

In an attempt to make a quicker profit, Paul decides to add hens and honey to his farm, and goes on a road trip to find out how. Digger proves he's got the nose for truffle hunting.

It's Easy Entertaining with The Cook Up, and Adam is celebrating Diwali, the festival of lights, with chefs Gunjan Aylawadi and Nagesh Seethiah.

This is peasant country where, although the people are not wealthy, they eat like kings. The food here is rich and fatty, yet they have the highest life expectancy in France. Jamie goes truffle hunting with a pig, and boar hunting with dogs. He is knighted into an order of serious bread makers, and makes sausages with a professional.

In episode two, Donal joins a Muslim family who are fasting during Ramadan, explores the traditions of the Romanian Orthodox Community as he prepares a traditional Easter meal and joins in the joyous atmosphere of Diwali, the Festival of Lights, as he celebrates and feasts with a Hindu family in their home.

Lisa hits a dessert disaster when her ice cream roll is more frozen than it should be. Will a spin in the microwave do the trick or cost her a thousand pounds?

Despite her hit and miss food, can Lorna's hosting skills and sense of fun make her a serious contender for the prize?

MasterChef Turkey host Somer Sivrioglu and political satirist Mark Humphries join host Adam Liaw in the kitchen to make dishes using a favourite ingredient: cream.

With a truffle from WA, Simon and Maggie Beer use a sophisticated ingredient in the simplest of ways - on scrambled eggs, pasta, boiled potatoes and, amazingly, on salt and vinegar chips.

Matthew realises two long-held daydreams when he installs an incredible outdoor fire pit and finally catches something from the ocean worth bragging about.

American born Gerald is taking his guests stateside with a menu of diner classics, but soon finds himself on the back foot when finicky foodie Anthony gives his grub a grilling.

This is peasant country where, although the people are not wealthy, they eat like kings. The food here is rich and fatty, yet they have the highest life expectancy in France. Jamie goes truffle hunting with a pig, and boar hunting with dogs. He is knighted into an order of serious bread makers, and makes sausages with a professional.

In episode two, Donal joins a Muslim family who are fasting during Ramadan, explores the traditions of the Romanian Orthodox Community as he prepares a traditional Easter meal and joins in the joyous atmosphere of Diwali, the Festival of Lights, as he celebrates and feasts with a Hindu family in their home.

Lisa hits a dessert disaster when her ice cream roll is more frozen than it should be. Will a spin in the microwave do the trick or cost her a thousand pounds?

Despite her hit and miss food, can Lorna's hosting skills and sense of fun make her a serious contender for the prize?

MasterChef Turkey host Somer Sivrioglu and political satirist Mark Humphries join host Adam Liaw in the kitchen to make dishes using a favourite ingredient: cream.

With a truffle from WA, Simon and Maggie Beer use a sophisticated ingredient in the simplest of ways - on scrambled eggs, pasta, boiled potatoes and, amazingly, on salt and vinegar chips.

Matthew realises two long-held daydreams when he installs an incredible outdoor fire pit and finally catches something from the ocean worth bragging about.

Together with David and his daughters, Emma and Giorgia, they work to make mozzarella and burrata from scratch.

Fall is the best time to have an outdoor fire - so why not cook on it too. Spencer stays fireside and makes an open-faced Montreal smoked meat potato rosti, campfire steaks with a nori butter, and a sweet and creamy chocolate and cherry liqueur fondue with treats.

Lucca is the lucky destination for this comfort food classic and Stefano Terigi, of Giglio restaurant, is the lucky michelin star chef helping him italianify it. Turning traditional British into traditional Italian means one thing and one thing only to Steafno and that's pasta.

Andrew Zimmern celebrates the culinary icons of the fastest growing city in the Midwest. Cincinnati's cuisine is inspired by the European immigrants who brought their hearty fare with them to Ohio, and highlights some of the dishes that continue to be can't-miss local favourites, including pork schnitzel, goetta, and Cincinnati chilli and ice cream made using a French pot method.

Pati is inspired by Sonora, Mexico's 'northern flavours' where the hot, arid desert lends itself to hearty but simple recipes. In her kitchen, she makes pork chops and corn, chile and cheese tamales. In Sonora, she visits a traditional hacienda and gets a true taste of Sonoran ranch food including tamales and enchiladas.

Presenter Michael Buerk and chef Paul Ainsworth discover a favourite dish of a 14th-century king.

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

In Imphal Ruchi stops at the Shree Govindajee Temple, where she witnesses a spectacular religious ceremony and meals made as offerings for the gods.

In Pondicherry, Luke joins forces to blend the flavours of the past and present! In the vibrant heart of Chennai, Luke partners with fellow food enthusiast Manoj, exploring the city's food gems.

To celebrate Diwali in Chennai, Luke meets with Ajeeth, one of the best chefs in India who teaches him the secret to traditional Diwali meals for a celebratory dinner party.

Lisa hits a dessert disaster when her ice cream roll is more frozen than it should be. Will a spin in the microwave do the trick or cost her a thousand pounds?

Despite her hit and miss food, can Lorna's hosting skills and sense of fun make her a serious contender for the prize?

It's Easy Entertaining with The Cook Up, and Adam is celebrating Diwali, the festival of lights, with chefs Gunjan Aylawadi and Nagesh Seethiah.

This is peasant country where, although the people are not wealthy, they eat like kings. The food here is rich and fatty, yet they have the highest life expectancy in France. Jamie goes truffle hunting with a pig, and boar hunting with dogs. He is knighted into an order of serious bread makers, and makes sausages with a professional.

Together with David and his daughters, Emma and Giorgia, they work to make mozzarella and burrata from scratch.

Fall is the best time to have an outdoor fire - so why not cook on it too. Spencer stays fireside and makes an open-faced Montreal smoked meat potato rosti, campfire steaks with a nori butter, and a sweet and creamy chocolate and cherry liqueur fondue with treats.

Lucca is the lucky destination for this comfort food classic and Stefano Terigi, of Giglio restaurant, is the lucky michelin star chef helping him italianify it. Turning traditional British into traditional Italian means one thing and one thing only to Steafno and that's pasta.

Andrew Zimmern celebrates the culinary icons of the fastest growing city in the Midwest. Cincinnati's cuisine is inspired by the European immigrants who brought their hearty fare with them to Ohio, and highlights some of the dishes that continue to be can't-miss local favourites, including pork schnitzel, goetta, and Cincinnati chilli and ice cream made using a French pot method.

Paul Hollywood combines food, film and fast bikes as he embarks on a 4500km road trip from New York to Los Angeles. In New York, Paul follows in the culinary footsteps of Frank Sinatra to enjoy traditional bagels and twice baked pizza. Back at home, he bakes the ultimate Big Apple tarte tatin.

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

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.

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

Curtis journeys to the heart of Rome to experience the cuisine of the city's residents. He starts his travels visiting a local butcher who specialises in organ meats, and meets a former chef turned pizza maker. He tastes the flavours of old-world Jewish baking including burnt fruit cake. And finally, Curtis tries a traditional offal dish called coratella.

Tom Kerridge takes a road trip up the Californian coastline to discover how local foraged foods are being used to create innovative and healthy dishes.

The show is brimming with recipes that are perfect for a whole host of occasions from an impromptu dinner with friends to fresh and fun party food.

David explores the traditional roots of the Roman people, but he has to leave the city centre for that.

Hugh's hens have produced almost 30 chicks over the summer, and he's looking to the young cockerels to provide the main course for a feast.

It's Christmas and Hugh is preparing for River Cottage HQ's final event of the year. The plan is to shoot, harvest, gather and cook enough food to furnish the tables for a magnificent medieval festive banquet.

Alex Polizzi explores Italy's smaller islands, from Capri and Ischia in the Bay of Naples, to the remote Aeolian Islands further south. She'll be experiencing Capri's glamorous fashion and scaling the rocky heights of the Aragonese Castle in Ischia, meeting a team of women who restore historic relics of international importance. From there, Alex will sample the island of Salina's famous Malvasia wine, before making a rare sighting of dolphins in the waters off Filicudi.

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

Rick Stein explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay Duck. He also gets to enjoy Parsee hospitality and learn about their contribution to Indian cuisine. Further south in the town of Pondicherry, his search for the perfect curry takes in fusion cooking as local residents cook up south Indian dishes with a French twist.

Tony travels to remote areas within the province of Quebec where he samples local delicacies, explores ice fishing and spends time with two of the most brilliant chefs in Canada: Dave McMillan and Fred Morin.

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs, born and raised on the farm, to the abattoir.

Hugh's hens have produced almost 30 chicks over the summer, and he's looking to the young cockerels to provide the main course for a feast.

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.

Curtis journeys to the heart of Rome to experience the cuisine of the city's residents. He starts his travels visiting a local butcher who specialises in organ meats, and meets a former chef turned pizza maker. He tastes the flavours of old-world Jewish baking including burnt fruit cake. And finally, Curtis tries a traditional offal dish called coratella.

Tom Kerridge takes a road trip up the Californian coastline to discover how local foraged foods are being used to create innovative and healthy dishes.

The show is brimming with recipes that are perfect for a whole host of occasions from an impromptu dinner with friends to fresh and fun party food.

David explores the traditional roots of the Roman people, but he has to leave the city centre for that.

Alex Polizzi explores Italy's smaller islands, from Capri and Ischia in the Bay of Naples, to the remote Aeolian Islands further south. She'll be experiencing Capri's glamorous fashion and scaling the rocky heights of the Aragonese Castle in Ischia, meeting a team of women who restore historic relics of international importance. From there, Alex will sample the island of Salina's famous Malvasia wine, before making a rare sighting of dolphins in the waters off Filicudi.

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

Hugh's hens have produced almost 30 chicks over the summer, and he's looking to the young cockerels to provide the main course for a feast.

It's Christmas and Hugh is preparing for River Cottage HQ's final event of the year. The plan is to shoot, harvest, gather and cook enough food to furnish the tables for a magnificent medieval festive banquet.

Curtis journeys to the heart of Rome to experience the cuisine of the city's residents. He starts his travels visiting a local butcher who specialises in organ meats, and meets a former chef turned pizza maker. He tastes the flavours of old-world Jewish baking including burnt fruit cake. And finally, Curtis tries a traditional offal dish called coratella.

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs, born and raised on the farm, to the abattoir.

Paul Hollywood combines food, film and fast bikes as he embarks on a 4500km road trip from New York to Los Angeles. In New York, Paul follows in the culinary footsteps of Frank Sinatra to enjoy traditional bagels and twice baked pizza. Back at home, he bakes the ultimate Big Apple tarte tatin.

Victor shares how to prepare a whole fish, as well as some tips on how to steam a whole fish when you don't have a large enough steaming basket.

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.

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

Curtis journeys to the heart of Rome to experience the cuisine of the city's residents. He starts his travels visiting a local butcher who specialises in organ meats, and meets a former chef turned pizza maker. He tastes the flavours of old-world Jewish baking including burnt fruit cake. And finally, Curtis tries a traditional offal dish called coratella.

Tom Kerridge takes a road trip up the Californian coastline to discover how local foraged foods are being used to create innovative and healthy dishes.

The show is brimming with recipes that are perfect for a whole host of occasions from an impromptu dinner with friends to fresh and fun party food.

David explores the traditional roots of the Roman people, but he has to leave the city centre for that.

Alex Polizzi explores Italy's smaller islands, from Capri and Ischia in the Bay of Naples, to the remote Aeolian Islands further south. She'll be experiencing Capri's glamorous fashion and scaling the rocky heights of the Aragonese Castle in Ischia, meeting a team of women who restore historic relics of international importance. From there, Alex will sample the island of Salina's famous Malvasia wine, before making a rare sighting of dolphins in the waters off Filicudi.

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

Rick Stein explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay Duck. He also gets to enjoy Parsee hospitality and learn about their contribution to Indian cuisine. Further south in the town of Pondicherry, his search for the perfect curry takes in fusion cooking as local residents cook up south Indian dishes with a French twist.

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs, born and raised on the farm, to the abattoir.

Matthew, Nick and Ross follow the route taken by Englishman Tobias Furneaux as he charted the east coast of Tasmania in 1793, having embarrassingly lost sight of his commanding officer, James Cook. Sailing skills are put to the test as Solquest attempts a treacherous bar crossing at St Helens, the route taken by thousands of Chinese immigrants in search of gold in the 1800s.

After 8000 years of isolation, Tasmania was once again joined to mainland Australia when a telephone cable was installed across Bass Strait. Matthew, Ross and Nick travel westward across the north coast, heading for the port of Stanley. Here, they want to re-create the historic menu from the 1936 inauguration of the cable, at a dinner for 50 people.

Curtis visits his old stomping grounds in NSW where he begins his journey at the Yerrabingin Rooftop Farm and is treated to a traditional Aboriginal dance. At dusk, Curtis and chef Mark, of Three Blue Ducks Restaurant, dive for lobsters and enjoy a seaside dinner. Curtis then climbs the trees at a tropical fruit farm where he tastes flavours that he's never experienced, like chocolate pudding fruit and lemon custard fruit.

Tom Kerridge's trip around the USA takes him to the Californian city of Oakland, where the city's melting pot of cultures is reflected in its food.

Back in Sydney Harbour, Ross and Dan show us how to prepare live pippies vadouvan with roasted chickpeas and curry leaves.

Raymond often feels that the smaller dishes in our dining repertoire also deserve a place as a showstopper on the dinner table; he shares his take on salads, soups and sides.

We meet Love Ewe Dairy founder James Hadwin, a generational farmer based in the nearby historic marketplace of Kirkby Lonsdale.

Rick forages for mussels in his favourite rock pools, tours Bodmin Moor's dark past with his son Jack, and cooks a fool-proof souffle with artisan Cornish goat's cheese.

Rick visits an ancient apple orchard to learn the traditional way of making cider, cooks a chicken, leek and cider gratin, and delves into the rich history of the Cornish sea shanty.

Tony explores the 'Interzone' in Tangier, Morocco, to see if the 'anything goes' culture, where artists like William S. Burroughs, Paul Frederic Bowles and the Rolling Stones looked to escape from Western traditions, still exists.

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

Paul makes his way to town and sells his first eggs and veggie boxes in Tilba. Months of hard work pay off when Paul turns his own pigs into profit at the Eden Whale Festival, but it's not all smooth sailing.

Matthew, Nick and Ross follow the route taken by Englishman Tobias Furneaux as he charted the east coast of Tasmania in 1793, having embarrassingly lost sight of his commanding officer, James Cook. Sailing skills are put to the test as Solquest attempts a treacherous bar crossing at St Helens, the route taken by thousands of Chinese immigrants in search of gold in the 1800s.

After 8000 years of isolation, Tasmania was once again joined to mainland Australia when a telephone cable was installed across Bass Strait. Matthew, Ross and Nick travel westward across the north coast, heading for the port of Stanley. Here, they want to re-create the historic menu from the 1936 inauguration of the cable, at a dinner for 50 people.

Curtis visits his old stomping grounds in NSW where he begins his journey at the Yerrabingin Rooftop Farm and is treated to a traditional Aboriginal dance. At dusk, Curtis and chef Mark, of Three Blue Ducks Restaurant, dive for lobsters and enjoy a seaside dinner. Curtis then climbs the trees at a tropical fruit farm where he tastes flavours that he's never experienced, like chocolate pudding fruit and lemon custard fruit.

Tom Kerridge's trip around the USA takes him to the Californian city of Oakland, where the city's melting pot of cultures is reflected in its food.

Back in Sydney Harbour, Ross and Dan show us how to prepare live pippies vadouvan with roasted chickpeas and curry leaves.

Raymond often feels that the smaller dishes in our dining repertoire also deserve a place as a showstopper on the dinner table; he shares his take on salads, soups and sides.

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

Rick forages for mussels in his favourite rock pools, tours Bodmin Moor's dark past with his son Jack, and cooks a fool-proof souffle with artisan Cornish goat's cheese.

Rick visits an ancient apple orchard to learn the traditional way of making cider, cooks a chicken, leek and cider gratin, and delves into the rich history of the Cornish sea shanty.

Paul makes his way to town and sells his first eggs and veggie boxes in Tilba. Months of hard work pay off when Paul turns his own pigs into profit at the Eden Whale Festival, but it's not all smooth sailing.

Matthew, Nick and Ross follow the route taken by Englishman Tobias Furneaux as he charted the east coast of Tasmania in 1793, having embarrassingly lost sight of his commanding officer, James Cook. Sailing skills are put to the test as Solquest attempts a treacherous bar crossing at St Helens, the route taken by thousands of Chinese immigrants in search of gold in the 1800s.

After 8000 years of isolation, Tasmania was once again joined to mainland Australia when a telephone cable was installed across Bass Strait. Matthew, Ross and Nick travel westward across the north coast, heading for the port of Stanley. Here, they want to re-create the historic menu from the 1936 inauguration of the cable, at a dinner for 50 people.

Curtis visits his old stomping grounds in NSW where he begins his journey at the Yerrabingin Rooftop Farm and is treated to a traditional Aboriginal dance. At dusk, Curtis and chef Mark, of Three Blue Ducks Restaurant, dive for lobsters and enjoy a seaside dinner. Curtis then climbs the trees at a tropical fruit farm where he tastes flavours that he's never experienced, like chocolate pudding fruit and lemon custard fruit.

Tom Kerridge's trip around the USA takes him to the Californian city of Oakland, where the city's melting pot of cultures is reflected in its food.

Raymond often feels that the smaller dishes in our dining repertoire also deserve a place as a showstopper on the dinner table; he shares his take on salads, soups and sides.

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

Back in Sydney Harbour, Ross and Dan show us how to prepare live pippies vadouvan with roasted chickpeas and curry leaves.

We meet Love Ewe Dairy founder James Hadwin, a generational farmer based in the nearby historic marketplace of Kirkby Lonsdale.

It's the final night of the competition for the Edinburgh crew and last up is geography teacher Ashley, who's hoping her magical evening of enchanted food will send her to the top of the leader board.

David and guest Rocco Agostino take pizza making to the next level. Who knew pizza dunked in cappuccino could make the perfect combination?

Spencer likes a little spice and a lot of flavour. He cooks up some delicious comfort food with a little heat to tickle our taste buds, including Cajun shrimp cakes with a creole etouffee, Brazilian moqueca with halibut and shrimp in a bed of coconut milk, and finally, Mexican spicy beef pupusas with all the trimmings.

Keen to prove to the people of Malmo it's not just 'cheese on toast', Jack presents Welsh rarebit with Nordic twists that, in his opinion, ends up altering the dish for the better.

Andrew shares the best of Oklahoma City: there's prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions. Even the local chilli is loaded with beef and there are no beans allowed. Local Vietnamese restaurants get in on the action with a beef bone-infused broth used to make pho.

Pati explores Nuevo Leon, a sprawling northeastern border state, where its distinctive flavours are transformed into familiar but exciting new experiences.

Presenter Michael Buerk and chef Paul Ainsworth recreate a dish served at one of the most lavish royal banquets of all time.

JC serves up his Filipino national dish, sharing a touching tale of his grandmother's culinary influence. Hear how he uses the dish structure to help him talk about the food.

Greg and Junior are both stand-up comedians, and have a terrible diet of takeaway and beer. Jamie shows them how to make spaghetti puttanesca, warm rocket salad, and chocolate fridge cake: all foods that are quick, easy, and healthy.

Learn how to make Syrup Steamed Puddings today with Justine and spice up your day with Jacky M with an Easy Malaysian Chicken Curry. Joe Grbac joins Justine later for a comforting Parmesan Gnocchi.

Chef Mod joins Laura to make Crispy Thai Fish Cakes. Laura follows with a delicious White Chocolate and Craisin Cookie. To close the show, Mike makes a scrumptious Deep-Fried Apple Pie with Creme Frai.

Paul welcomes visitors to the farm. His dad arrives for the first time and they go on a camping trip to hunt feral deer. Then the Latimer sisters, who grew up at the farm, drop by and give Paul a history lesson.

Chef and restaurateur of the Ho Jiak brand Junda Khoo, and executive chef of Nour and Aalia, Paul Farag, are in the kitchen with Adam as they prepare the reversion of some classic dishes.

Jamie searches for edible wild mushrooms in a local forest with his mentor, Gennaro Contaldo. Then he uses them to make bruschetta, risotto and venison Stroganoff.

Tonight, Luke heads to the mysterious and serene Ninh Binh. Snail catching and duck calling are all on the agenda in this beautiful country town. Luke explores the dancing caves, a popular tourist spot for locals and overseas visitors alike.

Tucci sets out to explore how Italian immigration has transformed the food scene in his adopted hometown of London. A culinary mecca where Italian food from every region gets a chance to shine.

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

This dinner party shapes up to be an unusual evening with strange food, shocking name reveals and an unexpected dessert. But will it be enough to secure Delphinium a thousand pound prize?

It's art teacher Karen's turn to host and she's looking to impress her guests with a ginger themed menu. Each course will include her favourite spice.

MasterChef Turkey host Somer Sivrioglu and political satirist Mark Humphries join host Adam Liaw in the kitchen to make dishes using a favourite ingredient: cream.

Beef is on the menu, as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an outback cattle drive.

It's spring on Fat Pig Farm. Everything is furiously growing, but there is almost nothing to harvest yet, so Matthew needs to make do and forage for some springtime food ideas.

David and guest Rocco Agostino take pizza making to the next level. Who knew pizza dunked in cappuccino could make the perfect combination?

Jamie searches for edible wild mushrooms in a local forest with his mentor, Gennaro Contaldo. Then he uses them to make bruschetta, risotto and venison Stroganoff.

Tonight, Luke heads to the mysterious and serene Ninh Binh. Snail catching and duck calling are all on the agenda in this beautiful country town. Luke explores the dancing caves, a popular tourist spot for locals and overseas visitors alike.

Tucci sets out to explore how Italian immigration has transformed the food scene in his adopted hometown of London. A culinary mecca where Italian food from every region gets a chance to shine.

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

This dinner party shapes up to be an unusual evening with strange food, shocking name reveals and an unexpected dessert. But will it be enough to secure Delphinium a thousand pound prize?

It's art teacher Karen's turn to host and she's looking to impress her guests with a ginger themed menu. Each course will include her favourite spice.

MasterChef Turkey host Somer Sivrioglu and political satirist Mark Humphries join host Adam Liaw in the kitchen to make dishes using a favourite ingredient: cream.

Beef is on the menu, as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an outback cattle drive.

It's spring on Fat Pig Farm. Everything is furiously growing, but there is almost nothing to harvest yet, so Matthew needs to make do and forage for some springtime food ideas.

David and guest Rocco Agostino take pizza making to the next level. Who knew pizza dunked in cappuccino could make the perfect combination?

Spencer likes a little spice and a lot of flavour. He cooks up some delicious comfort food with a little heat to tickle our taste buds, including Cajun shrimp cakes with a creole etouffee, Brazilian moqueca with halibut and shrimp in a bed of coconut milk, and finally, Mexican spicy beef pupusas with all the trimmings.

Keen to prove to the people of Malmo it's not just 'cheese on toast', Jack presents Welsh rarebit with Nordic twists that, in his opinion, ends up altering the dish for the better.

Andrew shares the best of Oklahoma City: there's prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions. Even the local chilli is loaded with beef and there are no beans allowed. Local Vietnamese restaurants get in on the action with a beef bone-infused broth used to make pho.

Pati explores Nuevo Leon, a sprawling northeastern border state, where its distinctive flavours are transformed into familiar but exciting new experiences.

Presenter Michael Buerk and chef Paul Ainsworth recreate a dish served at one of the most lavish royal banquets of all time.

JC serves up his Filipino national dish, sharing a touching tale of his grandmother's culinary influence. Hear how he uses the dish structure to help him talk about the food.

Greg and Junior are both stand-up comedians, and have a terrible diet of takeaway and beer. Jamie shows them how to make spaghetti puttanesca, warm rocket salad, and chocolate fridge cake: all foods that are quick, easy, and healthy.

Learn how to make Syrup Steamed Puddings today with Justine and spice up your day with Jacky M with an Easy Malaysian Chicken Curry. Joe Grbac joins Justine later for a comforting Parmesan Gnocchi.

Chef Mod joins Laura to make Crispy Thai Fish Cakes. Laura follows with a delicious White Chocolate and Craisin Cookie. To close the show, Mike makes a scrumptious Deep-Fried Apple Pie with Creme Frai.

It's spring on Fat Pig Farm. Everything is furiously growing, but there is almost nothing to harvest yet, so Matthew needs to make do and forage for some springtime food ideas.

Andrew shares the best of Oklahoma City: there's prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions. Even the local chilli is loaded with beef and there are no beans allowed. Local Vietnamese restaurants get in on the action with a beef bone-infused broth used to make pho.

Chef and restaurateur of the Ho Jiak brand Junda Khoo, and executive chef of Nour and Aalia, Paul Farag, are in the kitchen with Adam as they prepare the reversion of some classic dishes.

Jamie searches for edible wild mushrooms in a local forest with his mentor, Gennaro Contaldo. Then he uses them to make bruschetta, risotto and venison Stroganoff.

Tonight, Luke heads to the mysterious and serene Ninh Binh. Snail catching and duck calling are all on the agenda in this beautiful country town. Luke explores the dancing caves, a popular tourist spot for locals and overseas visitors alike.

The oven is preheated and the knives are sharpened for our first host - painter, decorator and security guard Michelle - who kicks off South London's hottest culinary competition.

David and guest Rup Magon, a musician, actor and food lover from Montreal, spend the day recreating traditional Indian dishes, filling the air with aromas and spices. They discover the many similarities they share within their respective Italian and Punjabi families.

Spencer has a sweet tooth and he is sharing three sweet treat recipes to help us indulge our love of sugar as well! Candied orange and caramelised white chocolate blondies with orange cream cheese frosting are melt in your mouth delicious. Then Spencer makes a spin a popcorn cake that holds a special place in his heart.

It's the classic roast pork bun and Jack is adamant that he can make Thai locals learn to love British applesauce as much as he does, by luring them in with a Thai-style, and very un-British, larb-spiced pork.

Andrew explores the neighbourhoods that make Chicago a culinary treasure trove. From handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville, Chicago restaurants are raising the bar with an endless number of delicious destinations.

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

Presenter Michael Buerk and chef Paul Ainsworth reimagine an unusual dish served at Prince Charles' 50th birthday party.

The guests are thrilled to try Rachel's South Korean dish, Bossam. Not everyone is able to eat the pork but they can all enjoy and learn about kimchi, the hero of all Korean food.

Jamie prepares a post-match meal for some rugby players. Recipes include chicken in milk, proper polenta, and a panettone and bread-and-butter pudding.

Justine walks us through how to make a Tuna Tataki Salad, an easy Yoghurt Flat Bread and a full-flavoured Shredded Chicken with Brussel Sprout and Grape Slaw.

Laura and David Mann whip up French Crepes with Lemon and Honey. Mike then prepares his Friday Night Fake-away Fish and Chips, English style. Lastly, Laura makes a Turkey Roll with Craisin Chutney.

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs, born and raised on the farm, to the abattoir.

Adam, model Samantha Harris and chef Karl Firla are saying \.

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

This week, Mark brings the flavours of the restaurant to the home kitchen with some classic dishes and a chocolate chip cookie masterclass.

Jamie shares his recipes for three classic comfort foods. Plus, his friend Christian pops by to reveal the secret to his ultimate burger recipe.

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.

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?

Host Adam Liaw invites food writer Tori Haschka and food and travel writer Yasmin Newman into the kitchen to create some island-inspired dishes.

The duo reveal their idea of the perfect Sunday dinner - and their choices couldn't be more contrasting. For Maggie, it's a chance to make a simple meal - such the perfect steak sandwich or the ultimate gourmet toasted cheese sandwich.

With Spring in full swing, Matthew begins to understand just how important insects are to the ecosystem and health of his farm and his food.

David and guest Rup Magon, a musician, actor and food lover from Montreal, spend the day recreating traditional Indian dishes, filling the air with aromas and spices. They discover the many similarities they share within their respective Italian and Punjabi families.

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

This week, Mark brings the flavours of the restaurant to the home kitchen with some classic dishes and a chocolate chip cookie masterclass.

Jamie shares his recipes for three classic comfort foods. Plus, his friend Christian pops by to reveal the secret to his ultimate burger recipe.

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.

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?

Host Adam Liaw invites food writer Tori Haschka and food and travel writer Yasmin Newman into the kitchen to create some island-inspired dishes.

The duo reveal their idea of the perfect Sunday dinner - and their choices couldn't be more contrasting. For Maggie, it's a chance to make a simple meal - such the perfect steak sandwich or the ultimate gourmet toasted cheese sandwich.

With Spring in full swing, Matthew begins to understand just how important insects are to the ecosystem and health of his farm and his food.

David and guest Rup Magon, a musician, actor and food lover from Montreal, spend the day recreating traditional Indian dishes, filling the air with aromas and spices. They discover the many similarities they share within their respective Italian and Punjabi families.

Spencer has a sweet tooth and he is sharing three sweet treat recipes to help us indulge our love of sugar as well! Candied orange and caramelised white chocolate blondies with orange cream cheese frosting are melt in your mouth delicious. Then Spencer makes a spin a popcorn cake that holds a special place in his heart.

It's the classic roast pork bun and Jack is adamant that he can make Thai locals learn to love British applesauce as much as he does, by luring them in with a Thai-style, and very un-British, larb-spiced pork.

Andrew explores the neighbourhoods that make Chicago a culinary treasure trove. From handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville, Chicago restaurants are raising the bar with an endless number of delicious destinations.

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

Presenter Michael Buerk and chef Paul Ainsworth reimagine an unusual dish served at Prince Charles' 50th birthday party.

The guests are thrilled to try Rachel's South Korean dish, Bossam. Not everyone is able to eat the pork but they can all enjoy and learn about kimchi, the hero of all Korean food.

Jamie prepares a post-match meal for some rugby players. Recipes include chicken in milk, proper polenta, and a panettone and bread-and-butter pudding.

Justine walks us through how to make a Tuna Tataki Salad, an easy Yoghurt Flat Bread and a full-flavoured Shredded Chicken with Brussel Sprout and Grape Slaw.

Laura and David Mann whip up French Crepes with Lemon and Honey. Mike then prepares his Friday Night Fake-away Fish and Chips, English style. Lastly, Laura makes a Turkey Roll with Craisin Chutney.

With Spring in full swing, Matthew begins to understand just how important insects are to the ecosystem and health of his farm and his food.

Andrew explores the neighbourhoods that make Chicago a culinary treasure trove. From handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville, Chicago restaurants are raising the bar with an endless number of delicious destinations.