Cook Like A Pro: Tomatoes. Tomatoes are one of Ina's favourite ingredients. They star in her easy Provencal lamb and her over-the-top good penne arrabiata.

Cook Like A Pro: Jeffrey's Faves. Ina celebrates Jeffrey's favourite foods. She prepares a menu including fried chicken sandwiches, a canape of salmon and an Italian iced coffee.

Cook Like A Pro: French. Ina demonstrates all the tricks for cooking French cuisine at home. Her menu includes a filet of beef with bearnaise mayonnaise and a warm vacherin.

Cook Like A Pro: Vegetables. Ina turns ordinary vegetables into extraordinary dishes. She puts together amazing cauliflower toasts and wonderful spiced lamb-stuffed eggplants.

Liquor Store Secrets. Ina shares her easy techniques for taking red wine-braised short ribs to the next level. Plus, she gives incredible tips for wines and liqueurs.

Cook Like A Pro: Only Oranges. It's all about oranges as Ina shares recipes that feature this magic ingredient. She uses them to unleash the flavour in a roast duck breast.

Cook Like A Pro: Just Desserts. Ina showcases some of her favourite dessert recipes. She prepares a chocolate cake with mocha frosting and a salted caramel sundae.

Classics Made Over. Ina Garten enjoys shaking up the classics! Her menu includes a new take on old-school lobster rolls and gives spaghetti carbonara a fresh, green update.

Good Cheese. Ina Garten shares incredible recipes starring her favourite cheeses. She makes fresh crab nachos, fresh fig ricotta cake and a panko-crusted rack of lamb.

Chef James Martin utilises his garden as he attempts to create the ultimate sweet dessert. James uses the strawberries and other fruits in his garden to make a pavlova.

Chef James Martin prepares a fish dish to top all others. James uses fresh salmon with sorrel and peas followed by lemon verbena crème brulee.

Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish.

Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

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

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

Rome. Mary begins her culinary adventure in Rome, where she witnesses some speedy pasta makers in action. Plus, she meets a daring chef who has reinvented the traditional pizza.

The Festival. Mary is in Dorset to attend her first-ever music festival! She explores the variety of food stalls on offer and later rocks out on stage with singer Rick Astley.

Marrakech. Mary explores the bustling food markets in Marrakech, Morocco. Back in the kitchen, she prepares lamb tagine, a spicy carrot hummus and a fresh summer salad.

The Navy. Mary boards one of the Royal Navy's mightiest warships, the HMS Defender. As the crew take part in a war training exercise, Mary helps out the hard-working kitchen team.

West End. Mary visits London's West End to discover the secrets to feeding busy commuters and demanding tourists. Her first stop is to try traditional pastries at a famous bakery.

The Airport. Mary is given special access to see how Heathrow Airport's restaurants feed the millions of busy passengers who pass through the terminals each year.

Mary visits a fishing expert on the Isle of White before cooking lobster tails with asparagus. Plus, she makes a latte panna cotta that's perfect for special occasions.

Mary visits a garlic farm to taste some of their dishes and learn about the pungent bulb. Plus, she makes a delicious crème caramel and a tasty butternut squash soup.

Pork-A-Palooza. Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that's never been conquered.

Cheesy Goodness. Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich.

Fiery Flavors. Adam tries an infamous Triple Habanero Pie and a spicy pulled pork sandwich. Later, he takes on a six-piece spicy tuna roll drenched in a fiery concoction.

Savory Seafood. Adam samples a half-pound filet of fresh hogfish topped with sauteed mushrooms and melted cheese. Plus, Adam is given an hour to eat 180 raw oysters.

Classic Comfort Food. Adam tries a huge cinnamon roll and a Belgian waffle topped with barbecue pulled pork. Plus, he is challenged to eat a giant sandwich and a colossal milkshake.

Beefy Burgers. Adam visits a historic diner in Rhode Island to try a Triple Murder Burger. And, he is challenged to eat the six-pound Big Ugly Burger at a restaurant in Indiana.

Juicy Bites. Adam tastes a succulent Italian beef sandwich and a slow-cooked BBQ brisket. Later, he is given 15 minutes to eat his way through a six-layer meat platter.

Fried Feasts. Adam stops by a restaurant in Florida to try their foot-long, deep-fried beef hot dog. Later, Adam is challenged to eat 28 pieces of fried catfish.

Painters, Pool & Pink! The competitors pair up to create a huge themed cake, but when Buddy presents the immunity challenge, will the camaraderie crumble.

Plants, Pranks & A Proposal. A customer wants to propose to his girlfriend at the bakery and asks Buddy to make an engagement ring box cake.

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Pork-A-Palooza. Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that's never been conquered.

Cheesy Goodness. Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich.

Fiery Flavors. Adam tries an infamous Triple Habanero Pie and a spicy pulled pork sandwich. Later, he takes on a six-piece spicy tuna roll drenched in a fiery concoction.

Savory Seafood. Adam samples a half-pound filet of fresh hogfish topped with sauteed mushrooms and melted cheese. Plus, Adam is given an hour to eat 180 raw oysters.

Classic Comfort Food. Adam tries a huge cinnamon roll and a Belgian waffle topped with barbecue pulled pork. Plus, he is challenged to eat a giant sandwich and a colossal milkshake.

Beefy Burgers. Adam visits a historic diner in Rhode Island to try a Triple Murder Burger. And, he is challenged to eat the six-pound Big Ugly Burger at a restaurant in Indiana.

Juicy Bites. Adam tastes a succulent Italian beef sandwich and a slow-cooked BBQ brisket. Later, he is given 15 minutes to eat his way through a six-layer meat platter.

Fried Feasts. Adam stops by a restaurant in Florida to try their foot-long, deep-fried beef hot dog. Later, Adam is challenged to eat 28 pieces of fried catfish.

BBQ Bliss. Adam is in Tennessee to taste succulent baby back ribs that have been charcoal smoked for 14 hours. And, he is challenged to finish a humongous smoked meat sandwich.

Sizzlin' Steaks. Adam chows down on an amazing steak sandwich in Lewiston, New York. Later, he takes on a mammoth challenge to eat a total of 74 ounces of steak.

Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.

Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievements.

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpelier's central market in search of duck confit.

James visits Naples, the birthplace of pizza. He samples the city's café culture and finds out why they think their pizza is the best on earth! Plus, he makes coffee cheesecake.

James sails into the French port of Marseilles in search of the famous fish stew, bouillabaisse. He explores its North African quarter and cooks a lamb tagine.

James is in Gaeta on Italy's Lazio coast. He finds out how they produce world class olives and tries local speciality, pizza pie. Plus, he serves up veal escalope and carbonara.

Bread. Amateur bakers make an eight-strand plaited loaf and bake 12 sweet and 12 savoury bagels. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

Tarts. The remaining bakers must use some unusual flavour combinations in their tartes tatin. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

Desserts. Amateur bakers make an array of decadently rich tortes and a crème caramel, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Pies. Amateur bakers attempt to make a perfect beef Wellington, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Puddings. Amateur bakers attempt to make a sponge pudding and a Queen of Pudding, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Sweet Dough. Amateur bakers attempt to make some regional buns and jam doughnuts, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

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

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

Jamie prepares a vegetarian feast. Fragrant dishes include a coconut squash curry, fried golden paneer and a smoky aubergine dal, plus minted mango fro-yos.

Jamie reimagines steak and chips with steak and twice-cooked potatoes. Plus, he makes the perfect nibbles, including pesto on mozzarella toast.

Candy, Crash & Crisis. The team are surrounded by temptation when they are asked to make a cake for Dylan's candy bar and the sisters debate hiring an assistant for Buddy.

Pizza, Pooches & Pop-In-Law. Buddy makes a canine friend when he is asked to make a cake for an animal shelter. He also challenges his father-in-law to a pizza making contest.

Children, a Cage, and a Challenge. As well as producing an innovative talking cake for a children's museum, Buddy is tasked with making a cage fighting cake.

Golf Greens & Gravity. The boys go golfing to get inspiration for a golf tournament cake and feel lost in space whilst creating a cake for a local planetarium.

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Michel visits a free-range farm and is inspired to cook a delicious guinea fowl dish. Plus, he reveals his quick and easy croque monsieur recipe.

Finger Lickin' Finger Foods. Kardea invites a few of her friends over for game day. She serves Carolina BBQ chicken wings, turkey sliders and peanut and pistachio caramel popcorn.

Friendsgiving. Kardea hosts a fabulous Friendsgiving feast! She serves up a tasty Cajun butter spatchcock turkey, fried cabbage and sweet potato stuffed cornbread.

Lunch With My Biggest Lil' Fan. Kardea invites her youngest fan - 5-year-old Braylen - over for lunch. She makes grilled cheese sandwiches, potato bites and PB&J stuffed cupcakes.

Party Food Everyone Loves! Kardea hosts her nephew's first birthday party with a special menu. She makes sheet pan pizzas, buffalo chicken meatballs and a vanilla celebration cake.

Brisket Of Beef. Chef Jamie Oliver prepares meals on a budget and offers tips on spending less. He makes a brisket of beef and stir fry rice, all for under £1.80 per portion.

Roast Shoulder Of Pork. Jamie OIiver roasts half a shoulder of pork and transforms the leftovers into dim sum buns, and meatloaf with spaghetti and a tomato and chilli sauce.

Salmon. Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie.

Roast Chicken. Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings.

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

Mary showcases crowd-pleasing dishes that are perfect for a party. She makes salmon coulibiac, tomato salad with goat's cheese and a summery gateau.

After visiting a beekeeper, Michel is inspired to use honey as part of a delicious duck dish. Later, he tries to impress his wife with a fruit compote.

Southend-on-Sea. In Southend, Michel meets a family of fishmongers and chefs keeping it local. Plus, he makes scallop curry, prawn toast, and fried custard beignets.

Finger Lickin' Finger Foods. Kardea invites a few of her friends over for game day. She serves Carolina BBQ chicken wings, turkey sliders and peanut and pistachio caramel popcorn.

Friendsgiving. Kardea hosts a fabulous Friendsgiving feast! She serves up a tasty Cajun butter spatchcock turkey, fried cabbage and sweet potato stuffed cornbread.

Lunch With My Biggest Lil' Fan. Kardea invites her youngest fan - 5-year-old Braylen - over for lunch. She makes grilled cheese sandwiches, potato bites and PB&J stuffed cupcakes.

Party Food Everyone Loves! Kardea hosts her nephew's first birthday party with a special menu. She makes sheet pan pizzas, buffalo chicken meatballs and a vanilla celebration cake.

Brisket Of Beef. Chef Jamie Oliver prepares meals on a budget and offers tips on spending less. He makes a brisket of beef and stir fry rice, all for under £1.80 per portion.

Roast Shoulder Of Pork. Jamie OIiver roasts half a shoulder of pork and transforms the leftovers into dim sum buns, and meatloaf with spaghetti and a tomato and chilli sauce.

Salmon. Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie.

Roast Chicken. Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings.

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

Mary showcases crowd-pleasing dishes that are perfect for a party. She makes salmon coulibiac, tomato salad with goat's cheese and a summery gateau.

After visiting a beekeeper, Michel is inspired to use honey as part of a delicious duck dish. Later, he tries to impress his wife with a fruit compote.

Rick braves rough seas on a fishing boat to get inspiration for a flavoursome fish soup. Plus, he unearths an old cookbook to share a delightful crab recipe.

Rick, Chalky and an old friend catch razor shells during low tide in Padstow. Back in the kitchen, Rick shares his recipe for a delicious cod and clam chowder.

Takeout: Worldwide Delivery. Guy Fieri combines cooking at home with great restaurant food when four series veterans send ingredients and join him via video chat to cook the recipes.

Takeout: Bringing Comfort Home. Guy Fieri cooks grilled cheese from Nashville, pizza from Boulder, CO, Memphis fried chicken and Greek kebabs out of Houston, TX, all via video chat.

Takeout: Global Comes Local. Guy Fieri and his son Hunter cook up takeout with four chefs over video chat. Dishes include Baltimore pit beef and pork belly from Hawaii.

Takeout: All Kinds Of Flavor. Guy Fieri cooks takeout with four chefs via video chat. He makes American Indian fare from Denver and short ribs all the way from Hawaii.

Sensational Sausages. Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Best Breakfast. Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Thrillin' Grillin'. The chefs are all set to make their best grilled dish when Guy Fieri challenges them to only using ingredients beginning with A, B or G: Always Be Grilling.

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After visiting a beekeeper, Michel is inspired to use honey as part of a delicious duck dish. Later, he tries to impress his wife with a fruit compote.

Aunt TC's Sammich Shop. Kardea and Aunt TC test recipes for a sandwich shop. They make grilled shrimp po' boys, lemon Sugar Cookie Ice Cream Sandwiches and more.

Surprise, Ma! Kardea visits her mum in Atlanta. They make New Orleans-style BBQ shrimp and grilled rubbed chicken with an Alabama white sauce.

Fridge Cleanout! Kardea makes the most of the random ingredients left in her fridge. She gets creative with leftovers and makes lasagne dip, red wine mixed-berry granita and more.

Sea Island Classics. Kardea and a friend celebrate their Gullah culture with a traditional meal. They make Gullah gumbo with shrimp and tomatoes and Charleston chewy cheesecake.

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

Roast Ham Hocks. Jamie Oliver prepares pot roasted ham hocks with parsley sauce, and a squash and spinach rotolo. And he shows a cheaper way to cook a delicious steak and chips.

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

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

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

Delicious Memories. Mary travels to Scotland to enjoy recipes inspired by her own Scots heritage. And, she shares the joys of venison cooked on a barbecue.

Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.

Battersea & Hammersmith. Michel Roux tries delicious pizza, visits Battersea Power Station and a 16th century garden. He cooks cacio e pepe, chocolate mousse and a summer salad.

Aunt TC's Sammich Shop. Kardea and Aunt TC test recipes for a sandwich shop. They make grilled shrimp po' boys, lemon Sugar Cookie Ice Cream Sandwiches and more.

Surprise, Ma! Kardea visits her mum in Atlanta. They make New Orleans-style BBQ shrimp and grilled rubbed chicken with an Alabama white sauce.

Fridge Cleanout! Kardea makes the most of the random ingredients left in her fridge. She gets creative with leftovers and makes lasagne dip, red wine mixed-berry granita and more.

Sea Island Classics. Kardea and a friend celebrate their Gullah culture with a traditional meal. They make Gullah gumbo with shrimp and tomatoes and Charleston chewy cheesecake.

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

Roast Ham Hocks. Jamie Oliver prepares pot roasted ham hocks with parsley sauce, and a squash and spinach rotolo. And he shows a cheaper way to cook a delicious steak and chips.

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

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

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

Delicious Memories. Mary travels to Scotland to enjoy recipes inspired by her own Scots heritage. And, she shares the joys of venison cooked on a barbecue.

Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.

Treat Yourself. Nadiya presents a selection of recipes for feel-good sweet treats, including a no-bake chocolate mint roll and a luxurious creme brulee custard tart.

Fresh And Healthy. Nadiya shares some fresh and zingy recipes for less indulgent days, including a punchy Thai salad, vegan apple cake and roast salsa verde salmon.

South Dakota Smorgasbord. Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

Spicin' Things Up. In South Dakota, Guy visits a gourmet sandwich joint that's making delicious fusion food. And, he checks out a quirky pizza restaurant in Alaska.

Savoury Meat And A Little Sweet. In North Dakota, Guy visits a bakery café that makes sticky pecan rolls from scratch. And, he stops by a market-butcher eatery in South Dakota.

Rib-Stickers. Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.

Spectacular Sandwiches. Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Burger Bonanza. Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

Triple G Redemption. Four chefs take a second chance at winning the $20,000 shopping spree. They make a redemption meal using the same ingredients that tripped them the first time.

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Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.

A Delicious Christmas. Kardea Brown is making a holiday dinner for her mum, grandma, and cousin. She makes a brown sugar glazed ham with cloves and apple cider cobbler for dessert.

Bridge Run Brunch. Kardea hosts a rewarding post-workout brunch. She serves up a seafood omelette bar, candied bacon, peaches and cream scones and sparkling mimosas.

End-of-Summer Celebration. Kardea celebrates the end of summer with a seafood cookout. It includes charcoal grilled oysters, Charleston crab crack and cornbread panzanella.

Inspired By Charleston's Best. Kardea makes her versions of Charleston's best dishes. On menu are a panko fried pork chop sandwich and homemade banana pudding.

Luxurious Chilli Con Carne. Jamie Oliver creates a luxurious Chilli con carne using a thrifty cut of beef. Plus, he makes tasty salmon tacos using leftovers.

Chef Jamie Oliver aims to inspire people to eat better and spend less. He prepares meals on a budget and offers tips on how to shop smart.

Jamie's Fried Chicken. Jamie Oliver serves up his healthier take on fried chicken, with baked sweet potato wedges. Plus, he cooks a cheap noodle dish and a spicy beef tagine.

Aubergine Dahl And Beef Noodle Soup. Jamie Oliver spices up vegetables with his aubergine dahl, Indian rice and homemade chapatis. And, he uses leftover beef for a noodle soup.

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

Hearty And Wholesome. Mary shares inspiring dishes full of wholesome goodness. She tries her hand at beekeeping, collecting fresh honey to make a delicious pudding.

Michel makes mouth-watering pork steaks with asparagus and courgettes. Later, he demonstrates how to cook the perfect souffléed cheese omelette.

Greenwich & Southwark. Michel visits 2-star Trivet, the Cutty Sark ship, and a historic riverside pub making pork gnocchi, red mullet, mushroom millefeuille and fruit soup.

A Delicious Christmas. Kardea Brown is making a holiday dinner for her mum, grandma, and cousin. She makes a brown sugar glazed ham with cloves and apple cider cobbler for dessert.

Bridge Run Brunch. Kardea hosts a rewarding post-workout brunch. She serves up a seafood omelette bar, candied bacon, peaches and cream scones and sparkling mimosas.

End-of-Summer Celebration. Kardea celebrates the end of summer with a seafood cookout. It includes charcoal grilled oysters, Charleston crab crack and cornbread panzanella.

Inspired By Charleston's Best. Kardea makes her versions of Charleston's best dishes. On menu are a panko fried pork chop sandwich and homemade banana pudding.

Luxurious Chilli Con Carne. Jamie Oliver creates a luxurious Chilli con carne using a thrifty cut of beef. Plus, he makes tasty salmon tacos using leftovers.

Chef Jamie Oliver aims to inspire people to eat better and spend less. He prepares meals on a budget and offers tips on how to shop smart.

Jamie's Fried Chicken. Jamie Oliver serves up his healthier take on fried chicken, with baked sweet potato wedges. Plus, he cooks a cheap noodle dish and a spicy beef tagine.

Aubergine Dahl And Beef Noodle Soup. Jamie Oliver spices up vegetables with his aubergine dahl, Indian rice and homemade chapatis. And, he uses leftover beef for a noodle soup.

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

Hearty And Wholesome. Mary shares inspiring dishes full of wholesome goodness. She tries her hand at beekeeping, collecting fresh honey to make a delicious pudding.

Michel makes mouth-watering pork steaks with asparagus and courgettes. Later, he demonstrates how to cook the perfect souffléed cheese omelette.

Veggie Days. Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.

Classics. Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

Alaskan Adventure. Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.

Takeout: Goin' Big. Guy and Hunter get inspiration from a Wyoming chef to make a tasty Stromboli. The menu also includes seafood stew and cinnamon rolls.

Takeout: Carnivore Delivery. Guy and Hunter serve up recipes including monster beef ribs from Las Vegas, a waffle-hamburger mashup from Atlanta and pizza and wings from San Antonio.

Takeout: All Over The Map. Guy and Hunter cook up gangster gorditas from Phoenix, Korean chicken wings out of Denver and a steak specialty from a Jewish deli in Houston, TX.

Best Of The Sea. Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

King Beef. Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Serving Up Summer. A roll of the dice pics the items the chefs use to prepare BBQ summer party dish. Later, they must make their seafood spectacular obeying a weight restriction.

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Michel makes mouth-watering pork steaks with asparagus and courgettes. Later, he demonstrates how to cook the perfect souffléed cheese omelette.

Bestie Brunch. Kardea Brown serves up a brunch menu inspired by her childhood. It includes a meat lover's quiche, lemon sweet rolls and tropical dragon fruit mimosas.

Oh Baby, Baby! Kardea celebrates her sister's journey to parenthood with a special meal. She makes golden yellow split pea soup and blackberry crunch no-churn ice cream.

Easy Meals For A Busy Momma. Kardea gives her busy pal some easy weeknight dinner ideas. They make green chicken enchiladas, chicken noodle soup and a strawberry-rhubarb galette.

All About A Throwback! Kardea makes updated versions of favourite foods from her childhood. They include yummy double berry snack bars and mini golden beef pockets.

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

Piri Piri Pork Belly. Jamie Oliver makes a piri piri pork belly with crispy crackling. He also shows how to make three simple dressings and serves up roast celeriac.

Amazing Paella And Cajun Fishcakes. Jamie Oliver makes a budget chicken and chorizo paella and his own twist on toad-in-the-hole with minced beef. Plus, he prepares Cajun fishcakes.

Thrifty Curry And Posh Beans On Toast. Jamie Oliver cooks a tasty yellow curry using chicken drumsticks and chickpeas. Plus, he serves up posh beans on toast using frozen veg.

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

Big Crowd Pleasers. Mary hosts a village fete and shows off her flair for turning simple dishes into spectacular crowd pleasers. And, she shares her recipe for an Italian pizza.

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

Windsor. At Royal Windsor, Michel finds the perfect fish and chips and visits Monkey Island. He cooks a mackerel burger, shepherd's pie and a peach meringue.

Bestie Brunch. Kardea Brown serves up a brunch menu inspired by her childhood. It includes a meat lover's quiche, lemon sweet rolls and tropical dragon fruit mimosas.

Oh Baby, Baby! Kardea celebrates her sister's journey to parenthood with a special meal. She makes golden yellow split pea soup and blackberry crunch no-churn ice cream.

Easy Meals For A Busy Momma. Kardea gives her busy pal some easy weeknight dinner ideas. They make green chicken enchiladas, chicken noodle soup and a strawberry-rhubarb galette.

All About A Throwback! Kardea makes updated versions of favourite foods from her childhood. They include yummy double berry snack bars and mini golden beef pockets.

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

Piri Piri Pork Belly. Jamie Oliver makes a piri piri pork belly with crispy crackling. He also shows how to make three simple dressings and serves up roast celeriac.

Amazing Paella And Cajun Fishcakes. Jamie Oliver makes a budget chicken and chorizo paella and his own twist on toad-in-the-hole with minced beef. Plus, he prepares Cajun fishcakes.

Thrifty Curry And Posh Beans On Toast. Jamie Oliver cooks a tasty yellow curry using chicken drumsticks and chickpeas. Plus, he serves up posh beans on toast using frozen veg.

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

Big Crowd Pleasers. Mary hosts a village fete and shows off her flair for turning simple dishes into spectacular crowd pleasers. And, she shares her recipe for an Italian pizza.

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

Guernsey. James and his mate Mark Jordan rev up their motorbikes to discover the delights of Guernsey. They sample the local speciality of Gache cake.

Takeout: Sendin' Surf & Turf. Guy and Hunter make dishes including fish tacos out of San Francisco, a Cajun shrimp creation from Des Moines and spicy Thai straight out of LA.

Pierogis, Pork And Pizza. Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Takeout: Best Of The West. Guy and Hunter Fieri cook up some sizzling takeout with a crazy burger from Phoenix and handmade sausages from Portland, Oregon.

Takeout: All Over The Menu. Guy and Hunter cook chicken and biscuits from Brooklyn and Jamaican oxtail and wings from Cincinnati. And there's a new kind of crab cake from Baltimore.

Meaty Mouthfuls. Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Hot Diggity Dog. Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

Young Guns Showdown. Four of America's most talented young chefs have to make an unusual fusion dish. Then, the hot shots roll a dice to determine their next dish.

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

Pampered And Fed. Kardea treats her mum and aunt to a spa day followed by a decadent dinner! She makes creamy lobster and corn pappardelle and chocolate martinis.

Ribs, Pretzels And Tailgating! Kardea cooks for a tailgate at the high school stadium. She serves up St. Louis-style ribs, beer cheese and soft pretzel bites.

Food, Fun And Games. Kardea serves up a winning game night spread! It includes Reubens with sea island dressing, twirly tornado chips and strawberry snowball cookies.

Ode To Rice. Kardea makes four delicious dishes featuring a staple of Gullah cooking: rice. They include cheesy rice casserole with turkey and sticky rice pudding with mango.

The Ultimate Burger. Jamie Oliver takes the UK's favourite cuisine to the next level. The chef shows how to make his ultimate burger with his friend, DJ BBQ.

Jamie Oliver masters Bolognese ravioli. Plus, he recreates the UK's favourite dish, chicken tikka masala - with a secret ingredient.

Jamie cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

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

Naughty But Nice. Mary makes mouth-watering meals with lashings of naughtiness, including an easy sticky toffee pudding. Plus, she pursues the history of the great British pie.

Michel visits a contemporary artisan ice-cream maker in Avignon. Later, he enjoys a surf and turf barbeque of steak and prawns with his wife, Giselle.

Sonning & Reading. Canoeing gives Michel a different view as he visits a watermill. And a Hong Kong tea barge serving up crepes Suzette and croissant and butter pudding.

Pampered And Fed. Kardea treats her mum and aunt to a spa day followed by a decadent dinner! She makes creamy lobster and corn pappardelle and chocolate martinis.

Ribs, Pretzels And Tailgating! Kardea cooks for a tailgate at the high school stadium. She serves up St. Louis-style ribs, beer cheese and soft pretzel bites.

Food, Fun And Games. Kardea serves up a winning game night spread! It includes Reubens with sea island dressing, twirly tornado chips and strawberry snowball cookies.

Ode To Rice. Kardea makes four delicious dishes featuring a staple of Gullah cooking: rice. They include cheesy rice casserole with turkey and sticky rice pudding with mango.

The Ultimate Burger. Jamie Oliver takes the UK's favourite cuisine to the next level. The chef shows how to make his ultimate burger with his friend, DJ BBQ.

Jamie Oliver masters Bolognese ravioli. Plus, he recreates the UK's favourite dish, chicken tikka masala - with a secret ingredient.

Jamie cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

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

Naughty But Nice. Mary makes mouth-watering meals with lashings of naughtiness, including an easy sticky toffee pudding. Plus, she pursues the history of the great British pie.

Michel visits a contemporary artisan ice-cream maker in Avignon. Later, he enjoys a surf and turf barbeque of steak and prawns with his wife, Giselle.

Trashy. Nigella Lawson shares some delicious and unusual recipes. She makes Elvis Presley's peanut butter and banana sandwich, ham in cola and chocolate and lime cheesecake.

Temple Food. Nigella Lawson shares the recipes she falls back on when she wants to treat her body like a temple. These are perfect dishes to enjoy after a big night out.

Takeout: Real Deal Delivery. Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

Takeout: Sweet And Savory. A chef from Las Vegas teaches Guy and Hunter how to make his sweet and savoury crepes. Later, they cook up peach cobbler and empanadas.

Pasta, Potatoes & Pescatarian. Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Pig's Feet, Mojo And Chow-Chow. Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.

Q For You. In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Sandwich Shop. Adam shares his most overstuffed sandwich moments. He competes in Lucky's Challenge: finish three massive sandwiches plus fries and coleslaw in one hour.

Daring Kitchen Duos. Chefs who are partners in and out of the kitchen make elevated classic dishes. In the final round, the couples have to tag team as they shop and cook.

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Cook Like A Pro: Farm Stand. Ina loves taking food from farm-to-table. Her springtime feast includes rosemary rack of lamb with easy tzatziki and Parmesan roasted courgette.

Cook Like A Pro: Seafood. Ina shares her seafood secrets. She makes delicious Bay scallops ceviche, salmon and melting cherry tomatoes, as well as warm lobster rolls.

Tex-Mex Entertaining. Ina loves Tex-Mex-inspired dishes and she shares some of her favourite recipes. She makes a light and airy tres leches cake and a crowd-pleasing pork posole.

Like A Pro: Cook With A Pro. Ina has a cooking masterclass with three amazing chefs - Natasha Pickowicz, Marie-Aude Rose and Missy Robbins. They make delicious recipes together.

Like A Pro: Perfect Pastry. Ina offers tips and creative ideas for cooking with sweet and savoury pastry. She makes fig tart, spinach in puff pastry and warm goat's cheese in filo.

Cook Like A Pro: Portable Food. Ina shares her useful and easy recipes for portable food. She makes some of her favourite like lemon poppy seed cake and a tasty Provencal sandwich.

Cook Like A Pro: Good Grilling. Ina shares her top grilling and barbecuing tips. She makes Tuscan-style grilled chicken, ribs in her special BBQ sauce and her smoky aubergine dip.

Like A Pro: Herbs All Ways. Ina cooks with her favourite herbs and shares useful tips for adding flavour. She uses rosemary, oregano and mint in her delicious pork souvlaki.

Cook Like A Pro: Easy High Low. Ina loves to mix fancy and casual. She shares her secrets to merging the two, like potato and celery puree with truffle butter with seared scallops.

Cook Like A Pro: Salads For Four Seasons. Ina is sharing her sensational salad recipes. For a spring dinner, she makes crispy mustard chicken, plus tarragon shrimp salad.

James visits Elounda in Crete, where discovers its local baking traditions. Plus, he prepares olive-crusted lamb pancakes and potato cake with feta and sardines.

James sails into Valencia, Spain and visits its famous market. He discovers the secret to making paella, tucks into tapas and serves up butternut squash with almond soup.

James Martin sails into Chania, Crete, to explore the local markets and pick out some traditional produce. On the menu is his version of chicken souvlaki.

Chef James Martin arrives in Minori on Italy's stunning Amalfi coast. During his trip, James learns how to make delicious fresh pasta and shares a beautiful recipe.

Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti.

Game. Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.

Beef. Chef James Martin creates a menu mixing French and British cuisine. He serves roast pumpkin soup and his take on beef wellington followed by croque en bouche.

Fish. Chef James Martin creates a menu inspired by a trip to the Amalfi coast. He serves duck liver pate with seared oranges and a main course of baked sea bass with a salt crust.

Ainsley cooks dishes inspired by the delights of the seaside. Plus, he joins expert forager Alysia Vasey to find out what edible treats are growing on our shorelines.

Ainsley cooks up some of his favourite fruity dishes! On the beach, he fires up the barbecue to make chargrilled chicken and pineapple chow skewers with coconut slaw.

Ainsley is excited to explore the wonderful world of eggs! He visits old pal Marcus Bean to check out his farm shop and get a quick lesson on custard tarts.

Ainsley buzzes around his kitchen as he cooks delectable dishes with honey. Plus, he heads to the beach to use honey and spices to create his fiery BBQ glazed pork ribs.

Ainsley uses nuts and seeds to create some tasty dishes. He begins with a roasted beetroot, candied walnut, and goat's cheese salad that's full of earthy flavours.

Ainsley cooks up some tasty vegetable dishes! He starts off spicy with his crispy cauliflower bites then makes a carrot, orange, and rosemary loaf cake.

Sensational Sausages. Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Spectacular Sandwiches. Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Best Breakfast. Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Meaty Mouthfuls. Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Q For You. In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Burger Bonanza. Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

Best Of The Sea. Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

King Beef. Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Fiery Dragons And Marrying Cats. Buddy creates a fire-breathing dragon cake for a medieval knight. Plus, a cat café wants Mary to bake for a feline wedding - and to officiate it.

Wedding Bells And Flower Power. Buddy meets a floral-loving bride who wants bouquets of flower cupcakes. Plus, has romantic plans for his 25th wedding anniversary with Madeline.

Flamenco And Capture The Flag. Buddy flaunts his dance moves when he designs a flamenco cake. Meanwhile, Mauro and the team make a cake for a nearby summer camp, and it gets messy.

Color Run And Back To School. The team creates a cake to mark an event for the Mayor of Newark providing school supplies for kids. Madeline makes a rainbow cake for a charity run.

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Sensational Sausages. Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Spectacular Sandwiches. Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Best Breakfast. Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Meaty Mouthfuls. Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Q For You. In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Burger Bonanza. Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

Best Of The Sea. Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

King Beef. Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Hot Diggity Dog. Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

Sandwich Shop. Adam shares his most overstuffed sandwich moments. He competes in Lucky's Challenge: finish three massive sandwiches plus fries and coleslaw in one hour.

Lamb. Chef James Martin creates a menu harking back to his childhood. He serves a crayfish cocktail, roast leg of lamb with veg and mint sauce and for dessert, a vodka blancmange.

Pork. Chef James Martin creates a menu inspired by this love of British pork. He starts by creating a succulent brawn terrine and a classic pea and ham soup.

James's adventure takes him to St Émilion, where he first fell in love with food. He visits the Chateau Cheval Blanc and the L'Hostellerie Plaisance kitchens.

James travels to the glorious Canal du Midi where he indulges in delicious seafood. He trades a little work aboard a boat for a traditional cuttlefish treat.

James heads to the Languedoc, known as the heart of authentic France. He's treated to mouth-watering cassoulet and discovers delicious local ingredients.

Biscuits. Amateur bakers attempt to make a batch of perfectly basked crispbreads, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Patisserie. Amateur bakers attempt to make petits fours in a bid to reach the final, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

The Final. After weeks of pastries, cakes and bread, three bakers have made it. They now face the most demanding of challenges as every aspect of their baking skill is scrutinised.

Cake. The bakers face judges Paul Hollywood and Mary Berry and are asked to produce sandwich cakes, angel food cake and amazing chocolate creations.

Bread. The surviving bakers face judges Paul Hollywood and Mary Berry and are asked to produce bread sticks, English muffins and a variety of loaves.

Desserts. It's round three, and the heat in the kitchen is rising with a burglary in the Bake Off tent, as the remaining 11 bakers get ready to deal with desserts.

Ainsley cooks dishes inspired by the delights of the seaside. Plus, he joins expert forager Alysia Vasey to find out what edible treats are growing on our shorelines.

Ainsley cooks up some of his favourite fruity dishes! On the beach, he fires up the barbecue to make chargrilled chicken and pineapple chow skewers with coconut slaw.

Ainsley is excited to explore the wonderful world of eggs! He visits old pal Marcus Bean to check out his farm shop and get a quick lesson on custard tarts.

Ainsley buzzes around his kitchen as he cooks delectable dishes with honey. Plus, he heads to the beach to use honey and spices to create his fiery BBQ glazed pork ribs.

Diggerland, Dol And Dresses. Mauro makes a Korean-themed first birthday cake, Madeline picks a dress for her wedding anniversary. And, Buddy creates a cake for a digger theme park.

Go Fly A Kite. Buddy judges a true 'clash-of-the-titans' - a cook-off between local police and fire-fighters, complete with two fabulous cakes to celebrate the event.

Viking Ships And Ice Cream Cones. Buddy makes a Viking-themed cake for the crew of a Viking ship to celebrate the end of their voyage. Plus, a multi-flavoured ice-cream cone cake.

Mermaids, Promotions And Puppy Love. Buddy makes a mermaid cake for an aquarium hosting 'mermaids' who swim in the tanks. Plus, Mauro makes a law-abiding cake for a police pal.

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Michel visits a contemporary artisan ice-cream maker in Avignon. Later, he enjoys a surf and turf barbeque of steak and prawns with his wife, Giselle.

Take A Few Ingredients. Rachel is constantly inspired by the local produce around her. She shares her delicious Spanish mussel and chorizo dish and a strawberry and nectarine tart.

Easy Indian. Rachel believes that easy meals can be both delicious and exciting. She shares her one-pot chicken biriyani and samples some delectable treats from the farmers market.

Lazy Sunday Morning. Rachel Allen shares her quick, effortless and simply delicious Sunday dishes. She prepares a tasty fattoush salad and the crowd-pleasing huevos rancheros.

Rachel Allen is on a mission to prove that delicious and exciting recipes are easy. She meets local producers, learns about ingredients and shares her inspiring dishes.

Jamie cooks a curried fish pie and prepares light butter and sage gnudi - gnocchi-like dumplings that are made with ricotta. Plus, he bakes a hummingbird cake.

Jamie gives traditional ham, egg and chips a fiery, Jamaican twist. And, he offers a new take on chicken kebab and a tiered chocolate cake with nougat frosting.

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

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

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

Feeding The Family. Mary shares some inspirational ideas to make fabulous family meals. Plus, she shows her granddaughter how to make her own goat's cheese.

Michel visits an artisanal vermouth distillery hidden away in the Provencal countryside. After, he serves king-sized scallops with a white vermouth sauce.

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

Take A Few Ingredients. Rachel is constantly inspired by the local produce around her. She shares her delicious Spanish mussel and chorizo dish and a strawberry and nectarine tart.

Easy Indian. Rachel believes that easy meals can be both delicious and exciting. She shares her one-pot chicken biriyani and samples some delectable treats from the farmers market.

Lazy Sunday Morning. Rachel Allen shares her quick, effortless and simply delicious Sunday dishes. She prepares a tasty fattoush salad and the crowd-pleasing huevos rancheros.

Rachel Allen is on a mission to prove that delicious and exciting recipes are easy. She meets local producers, learns about ingredients and shares her inspiring dishes.

Jamie cooks a curried fish pie and prepares light butter and sage gnudi - gnocchi-like dumplings that are made with ricotta. Plus, he bakes a hummingbird cake.

Jamie gives traditional ham, egg and chips a fiery, Jamaican twist. And, he offers a new take on chicken kebab and a tiered chocolate cake with nougat frosting.

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

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

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

Feeding The Family. Mary shares some inspirational ideas to make fabulous family meals. Plus, she shows her granddaughter how to make her own goat's cheese.

Making It Up Isn't Making Do. Food writer Nigel Slater demonstrates how to make hot chicken cakes with a herb mayo. And, he cooks a delicious bean soup.

Leftovers. Nigel uses leftovers from his Sunday roast to make chicken salad with couscous and oranges. And, he uses surplus mash potato to create bubble and squeak cakes.

At the beach, Chalky helps Rick dig a hole in the sand to prepare a special clambake. Then, Rick dips soft-shell crab in a tempura batter to create a tasty dish.

Rick shares his recipe for a scrumptious sea bass with beurre blanc. After a tense night at the restaurant, Rick prepares a relaxing South American dish.

Taste Of The Tropics. Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.