Tastemade Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice. 2026-10-01 Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart. 2026-10-01 Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and aioli and a surf and turf skewer of prawns, mushrooms, and local ham. 2026-10-01 Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice. 2026-10-01 Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart. 2026-10-01 From a cosy chicken hotpot with braised cabbage to cheesy French-toast crumpets with smashed peas and bacon, a quick, aromatic fish curry, and a golden pear & almond cake with orange drizzle, Jamie proves simple ingredients really can shine. 2026-10-01 From crispy, herby Caprese chicken burgers to golden spinach pies, creamy pork & fennel ragù with fresh pappardelle, and a comforting tinned peach cobbler with fruit-rippled cream, Jamie proves budget-friendly cooking can be utterly delicious. 2026-10-01 Jamie makes an epic toad in the hole with onion gravy, silky aubergine noodles with peanuts and mint, a comforting and thrifty chicken, sausage & white bean bake with cabbage cake, and a nostalgic jam treacle tart with old-school custard. 2026-10-01 Jamie's Thai red chicken & squash traybake uses clever tips to get more for your money, a sardine puttanesca proves budget doesn't mean basic, a bagel recipe creates a low-cost lunch and his cherry chocolate mousse is a little bit of low-cost luxury. 2026-10-01 With inspiration to make everyday ingredients into feasts for less, Jamie shares his version of beef & potato pasties, a homemade gnocchi using leftover cheese, fish cakes made from the store cupboard and a retro dessert brought bang up to date. 2026-10-01 Jamie makes an air-fryer tomato and roast feta pasta using leftover noodles, a budget rolled carrot cake, and a cheap family chicken curry. Plus, an epic cheese-on-toast Welsh rarebit upgrade and frozen fish Chinese-inspired dough parcels! 2026-10-01 Jamie makes a low-cost dosa, crispy chicken, oozy barley risotto, beef stew and shortbread biscuits. 2026-10-01 Pitmaster Jason Neeley (Pica Rica BBQ) drops by the backyard to share some insider tips for nailing the perfect brisket and helps Susie make pickled vegetables to go alongside her dad's hot potato salad! This is a must-watch for serious Pitmasters. 2026-10-01 If you love outdoor grilling AND flexing your skills by entertaining guests, the next Backyard BBQ Hero is required viewing. Fire up the grill for a show-stopping Santa Maria-style tri tip, a zesty salad, and an unbelievable dinner bread! 2026-10-01 It's always kind of a party in the backyard, but it's really a party when Susie breaks out the smoker for some legendary pulled pork sliders, a homemade coleslaw, and a mac and cheese so creamy even the grownups will rave about it. 2026-10-01 Susie's bringing in a special guest so you can bring the steakhouse to your backyard! Christie Vanover of Girls Can Grill joins the fun and brings some fingerling potatoes to round out the ribeyes, asparagus, and a one-of-a-kind compound butter! 2026-10-01 Grill fatigue is a very real problem, but the globally-inspired menu of carne asada, tomatillo salsa, Mexican street corn, and Tex-Mex beans in this episode of Backyard BBQ Hero is sure to reignite the fire inside and get you outside cooking! 2026-10-01 Susie from Hey Grill Hey teaches you how to make a full family dinner right in your own backyard in under 30 minutes! When you serve this grilled honey mustard chicken, creamed corn, and mixed veggies, you'll feel like a Weeknight BBQ Hero! 2026-10-01 Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover. 2026-10-01 Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle. 2026-10-01 Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets. 2026-10-01 Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho. 2026-10-01 Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche. 2026-10-01 Jamie cooks a midweek traybake of roast veg and Camembert. He turns poached chicken into a creamy chicken & chive pie, serves up his easy green chilli salsa under sizzling butterflied prawns, and finishes it all off with decadent chocolate tiramisù. 2026-10-01 Jamie cooks a speedy jarred-pepper pasta, crispy chicken in baked-bread sauce, and a beef brisket tray bake - all prepped in minutes. He makes shelf-raid spiced haricot beans, and rounds it all off with a fast and simple strawberry & balsamic tart. 2026-10-01 Jamie cooks a speedy midweek chicken tray bake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart. 2026-10-01 Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita. 2026-10-01 Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel! 2026-10-02 Jamie cooks a speedy midweek chicken tray bake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart. 2026-10-02 Jamie cooks a midweek meal of speedy sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit granita. 2026-10-02 Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel! 2026-10-02 Jamie cooks a speedy midweek chicken tray bake. He shows us cool ways to upgrade salmon, knocks up a shelf-raid quesadilla toastie, and transforms a batch-cook Bolognese into cheesy bread bowls. All finished off with a super simple banoffee tart. 2026-10-02 Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover. 2026-10-02 Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle. 2026-10-02 Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets. 2026-10-02 Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho. 2026-10-02 Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche. 2026-10-02 Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover. 2026-10-02 Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle. 2026-10-02 Jamie celebrates summer with roasted fennel pork & gratin, oozy pea risotto, and rainbow slaw chicken wraps. He shares edible hanging basket tips. The feast finishes with stunning mackerel on sun-dried tomato couscous with colorful beets. 2026-10-02 Jamie cooks a chicken sheet pan dinner with early tomatoes, potatoes and chorizo. Buddy helps pick strawberries for quick jam rice pudding. The summer feast ends with spicy shrimp skewers with homegrown chillies and a refreshing cucumber gazpacho. 2026-10-02 Jamie ends summer with crispy duck in a rich plum sauce & roast potatoes. Grilled peppers star in panzanella. Garden zucchini become Mediterranean rice. Sweet finale: sour cherry frangipane with crème fraîche. 2026-10-02 Tonight is a trio of backyard burgers! We're making Oklahoma Smashed Onion Burgers, New York Steakhouse Burgers and Fries, and Bougie Castle-Inspired Sliders. 2026-10-02 It's sandwich night! We're making our favorite handheld late-night delights: Chicken Parm Hero, (Not a Philly) Cheesesteak, and Bodega Chopped Cheese. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard. 2026-10-02 We're making our late-night breakfast for dinner standards with the Waffle House All-Star, Steak and Eggs, and a Fast Food Sausage Breakfast Sandwich. 2026-10-02 We're grilling our three favorite styles of pizza tonight: Chicago Tavern with Sausage and Hot Giardiniera, New York Ricotta and Hot Honey, and a spicy Detroit Pepperoni. 2026-10-02 The Grill Dads bring late-night Mexican food truck eats to your backyard with pollo al pastor tacos, Mission-style carne asada burritos, and mini beef chimichangas. 2026-10-02 Tonight is all about chicken comfort-food dishes: a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings, and a Spicy Chicken Salad Wrap. We're going to light the grills, pour some drinks, and show you how to make 'em in your backyard. 2026-10-02 When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs. 2026-10-02 Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy. 2026-10-02 Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks. 2026-10-02 Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth. 2026-10-02 Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket. 2026-10-02 Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs. 2026-10-02 Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue. 2026-10-02 Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce. 2026-10-02 Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style. 2026-10-02 Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire. 2026-10-02 Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars. 2026-10-02 Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs. 2026-10-02 Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with. 2026-10-03