LifeStyle Food In French Week remaining bakers deep dive into all things French, creating a mille feuille, a brioche a tete and a Religieuse a l'ancienne, a choux pastry tower shaped like a nun. 2026-04-01 For the nine bakers left, it's time to tackle the sweet ending to every meal: desserts. The bakers must make signature creme brulee, a challenging Spanische Windtorte, and a three-tiered cheesecake Show Stopper. 2026-04-01 Canada's sugar shack tradition takes centre stage as bakers create pouding chomeur, a maple mousse tart with fudge layer and a maple brunch platter. 2026-04-01 In Wales, Rick meets a lamb farmer dodging WW2 bombs, tries rhubarb pizza, goes coracle fishing, and smokes sea trout. 2026-04-01 Rick tastes jerk chicken, visits a cafe run by survivors of modern slavery, and makes a burrito with fermented food flair. 2026-04-01 Fast cooking over fire makes your heart beat faster and across Asia, a number of recipes come to life over flame. Maeve explores Vietnamese, Korean, Xinjiang, Japanese, and Thai barbecues. 2026-04-01 Maeve explores the ancient art of smoking in cuisines around the world, tasting hot-smoked salmon, kingfish, the West African condiment shito, flavoursome smoked lamb, Irish cold-smoked green bacon, and Kansas City ribs. 2026-04-01 Gordon shows us how to make his favourite street food dishes at home. Recipes include delicious prawn tostadas, irresistible caramel salted popcorn, and his son, Jack, helps make buttermilk fried chicken. 2026-04-01 Jamie prepares Trapani-style rigatoni with griddled chicory salad, rocket and parmesan salad, and limoncello-kinda trifle. 2026-04-01 Sometimes cooking for a crowd can be daunting, but Mary loves sharing her ideas that are fun and easy to prepare. First up is a Thai chicken curry, perfect for a party, and all people need is a fork and a bowl. 2026-04-01 Greg and Chris are in Blackpool, and they've got a challenge on their hands with the busy Atkinson family. Despite working 50 hours a week, feeding the family has fallen to mum Michelle, and she's fed up. 2026-04-01 The Semi Finals draw to a close. The chefs head to the Scottish Highlands to The Glenturret Lalique restaurant run by two Michelin star chef Mark Donald. 2026-04-01 Parents David and Nadya from Bristol are at their wit's end. Prue and Rupy have designed a cunning time and money-saving food plan that's gluten and dairy free. 2026-04-01 Paul bakes a pistachio and rose petal roulade and shares his ultimate pizza recipe. Back in the tent with Prue Leith, Paul bakes a madeira celebration cake decorated by Noel and Sandi. 2026-04-01 For the nine bakers left, it's time to tackle the sweet ending to every meal: desserts. The bakers must make signature creme brulee, a challenging Spanische Windtorte, and a three-tiered cheesecake Show Stopper. 2026-04-01 Sometimes cooking for a crowd can be daunting, but Mary loves sharing her ideas that are fun and easy to prepare. First up is a Thai chicken curry, perfect for a party, and all people need is a fork and a bowl. 2026-04-01 Jamie prepares Trapani-style rigatoni with griddled chicory salad, rocket and parmesan salad, and limoncello-kinda trifle. 2026-04-01 Greg and Chris are in Blackpool, and they've got a challenge on their hands with the busy Atkinson family. Despite working 50 hours a week, feeding the family has fallen to mum Michelle, and she's fed up. 2026-04-01 Parents David and Nadya from Bristol are at their wit's end. Prue and Rupy have designed a cunning time and money-saving food plan that's gluten and dairy free. 2026-04-01 Paul bakes a pistachio and rose petal roulade and shares his ultimate pizza recipe. Back in the tent with Prue Leith, Paul bakes a madeira celebration cake decorated by Noel and Sandi. 2026-04-01 The Semi Finals draw to a close. The chefs head to the Scottish Highlands to The Glenturret Lalique restaurant run by two Michelin star chef Mark Donald. 2026-04-01 Gregg Wallace goes inside one of the largest milk processing plants to see how they get milk from cow to carton in less than 24 hours. Cherry Healey discovers how milk is used to make cheese and ice cream on an epic scale. 2026-04-01 For the nine bakers left, it's time to tackle the sweet ending to every meal: desserts. The bakers must make signature creme brulee, a challenging Spanische Windtorte, and a three-tiered cheesecake Show Stopper. 2026-04-01 It's the quarter finals! The remaining bakers whisk their way through challenges, aiming to create meringue, and choux pastry masterpieces. 2026-04-01 The auditions continue as the home cooks fight for one of the coveted five spots that advances them to the mentorship team draft. 2026-04-01 Gregg Wallace receives a load of corn fresh off the boat from Argentina and follows its journey through the largest breakfast cereal factory in Europe as it is cooked, milled and flavoured to become Crunchy Nut Cornflakes. 2026-04-01 Donna teaches us her recipe for a delicious slow-roasted lamb shoulder, along with the easiest spelt dough you'll ever make, and a velvety smooth dark chocolate ganache so decadent you'll be unable to resist. 2026-04-01 Mary draws on inspiration from some of her fondest memories from her childhood holidays to the British seaside. To start, she prepares some delicious goat's cheese and shallot tarts with a delectable walnut pastry. 2026-04-01 Jamie shows how to make sticky pan-fried scallops with sweet chilli rice, dressed greens, and quick brownies. 2026-04-01 Gordon shows us his favourite recipes for an Italian breakfast, lunch, and dinner. His son, Jack, gets down to work, helping to cook crostini, beef pappardelle, and sensational panna cotta with hazelnut brittle. 2026-04-01 The Semi Finals draw to a close. The chefs head to the Scottish Highlands to The Glenturret Lalique restaurant run by two Michelin star chef Mark Donald. 2026-04-01 Remaining bakers compete to show their sweet tooth for Dessert Week. They create silky baked custards, Matt Moran's gourmet raspberry tart and a dessert charcuterie board. 2026-04-02 The remaining bakers must create a variety of sugar-free cakes for the Signature challenge, gluten-free pittas for the Technical bake, and dairy-free ice cream rolls for their Showstopper. 2026-04-02 Parents David and Nadya from Bristol are at their wit's end. Prue and Rupy have designed a cunning time and money-saving food plan that's gluten and dairy free. 2026-04-02 Paul bakes a pistachio and rose petal roulade and shares his ultimate pizza recipe. Back in the tent with Prue Leith, Paul bakes a madeira celebration cake decorated by Noel and Sandi. 2026-04-02 Rick finds artisan sourdough, visits a beach fish seller, learns about Orwell's food views, and makes sushi. 2026-04-02 In London, Rick watches dim sum and mozzarella being made, talks Full English with Stuart Maconie, and cooks beef chow mein. 2026-04-02 Maeve embraces the ingenuity of the homemade barbecue, exploring the remarkably adaptable 44-gallon drum, as well as various parts of fridges, wheelie bins and lawnmowers welded into cooking devices. 2026-04-02 Chefs discuss their passion for Moroccan food. 2026-04-02 Gordon shows us his favourite recipes for an Italian breakfast, lunch, and dinner. His son, Jack, gets down to work, helping to cook crostini, beef pappardelle, and sensational panna cotta with hazelnut brittle. 2026-04-02 Jamie shows how to make sticky pan-fried scallops with sweet chilli rice, dressed greens, and quick brownies. 2026-04-02 Mary draws on inspiration from some of her fondest memories from her childhood holidays to the British seaside. To start, she prepares some delicious goat's cheese and shallot tarts with a delectable walnut pastry. 2026-04-02 Gregg and Chris are in Bedford with the Dyes and they've got a big challenge on their hands. When it comes to their diets, Jon and Lisa Dye haven't grown up. 2026-04-02 It's Finals Week. The finalists cook for 27 of the UK & Ireland's leading chefs at Chef's Table at the Goring Hotel. Then they cook a dish that reminds them of home. 2026-04-02 Jamie plants spuds, cooks Jersey Royals with wild garlic pesto & stuffed salmon, makes broad bean mezze, roquefort salad with roast chicken & rhubarb custard tart. 2026-04-02 The remaining bakers must create a variety of sugar-free cakes for the Signature challenge, gluten-free pittas for the Technical bake, and dairy-free ice cream rolls for their Showstopper. 2026-04-02 Mary draws on inspiration from some of her fondest memories from her childhood holidays to the British seaside. To start, she prepares some delicious goat's cheese and shallot tarts with a delectable walnut pastry. 2026-04-02 Jamie shows how to make sticky pan-fried scallops with sweet chilli rice, dressed greens, and quick brownies. 2026-04-02 Gregg and Chris are in Bedford with the Dyes and they've got a big challenge on their hands. When it comes to their diets, Jon and Lisa Dye haven't grown up. 2026-04-02 Jamie plants spuds, cooks Jersey Royals with wild garlic pesto & stuffed salmon, makes broad bean mezze, roquefort salad with roast chicken & rhubarb custard tart. 2026-04-02 It's Finals Week. The finalists cook for 27 of the UK & Ireland's leading chefs at Chef's Table at the Goring Hotel. Then they cook a dish that reminds them of home. 2026-04-02 Gregg Wallace receives a load of corn fresh off the boat from Argentina and follows its journey through the largest breakfast cereal factory in Europe as it is cooked, milled and flavoured to become Crunchy Nut Cornflakes. 2026-04-02 The remaining bakers must create a variety of sugar-free cakes for the Signature challenge, gluten-free pittas for the Technical bake, and dairy-free ice cream rolls for their Showstopper. 2026-04-02 Today, it's whanau week, where the bakers blend the past with the present as contestants craft heart-warming treats and kids' celebration cakes. Who will take out star baker this week? 2026-04-02 The auditions conclude as the professional chefs battle for one of the coveted five spots. 2026-04-02 Gregg Wallace follows 27 tonnes of potatoes from a farm in Hampshire through the largest crisp factory on Earth, as they are peeled, sliced and fried to make more than 5 million packets of crisps every 24 hours. 2026-04-02 Donna Hay is joined by her little helpers, Jimmy and Sarah, as they get set to host the ultimate backyard movie night. It's packed with healthy change-ups of everyone's favourite cinema snacks. 2026-04-02 Mary is inspired by her love of the great British countryside. She forages for wild mushrooms in the New Forest, cooking delicious garlic mushrooms on toasted brioche, and paprika pheasant with mushroom sauce. 2026-04-02 Jamie prepares cheat's pizza, three delish salads, and squashed cherries and vanilla mascarpone cream. 2026-04-02 Gordon turns his focus to cooking amazing food for parties at home. His eldest daughter Megan helps cook a shoulder of pulled pork with chipotle mayonnaise, perfect for making any party go with a swing. 2026-04-02 It's Finals Week. The finalists cook for 27 of the UK & Ireland's leading chefs at Chef's Table at the Goring Hotel. Then they cook a dish that reminds them of home. 2026-04-02