LifeStyle Food

The bakers recreate their favourite holidays in the form of mini tartlets.

In an unexpected twist, the contestants discover that they are not only presenting their food to John and Gregg.

Gordon teaches how to keep it simple. Recipes include chilli beef lettuce wraps, and miso-poached salmon, and there's a guide to buying perfect fish.

With just 4 bakers left in the competition, the pressure has ramped up once again, with patisserie week, including bombe, and a difficult bake reportedly dedicated to the patron saint of baking.

In a most regal final, the bakers make cakes fit for a coronation, to be crowned winner.

Gregg Wallace and award winning greengrocer Chris Bavin and are on a mission to help families save money, sort food facts from food fiction and eat well for less.

Gregg Wallace visits the Ercol factory in Buckinghamshire, an area associated with furniture making since the 19th century.

It's Cake Week, and the brand-new batch of bakers tackle mini cakes, a striking sponge and a scaled-down version of a home close to their hearts.

It's down to the top 10, and Brett returns to the red team. During Steak Night, both teams struggle to communicate.

The remaining chefs cook mains and desserts including two Skellig-inspired dishes and a Horrible Histories feast.

In a most regal final, the bakers make cakes fit for a coronation, to be crowned winner.

Gregg Wallace visits the Ercol factory in Buckinghamshire, an area associated with furniture making since the 19th century.

The semifinalists must rise to the challenge and adapt their fine dining style to impress 14 esteemed guests from the world of the pop-up kitchens.

It's Cake Week, and the brand-new batch of bakers tackle mini cakes, a striking sponge and a scaled-down version of a home close to their hearts.

Jo's joined by Harry Hill, Melvin Odoom and Roisin Conaty to discuss the new batch of bakers and to tuck into the best bits of Cake Week. Plus: unseen footage from the tent.

This program pays tribute to the fresh clean flavour of raw seafood, from oysters to fish used in Fijian, Japanese, Italian and Lebanese culinary masterpieces.

This program explores the delicious bite-sized world of seafood as snack food.

Jimmy Doherty goes behind the scenes at one of the UK's best-known bagged salad manufacturers to find out if there's a particular lettuce we should be munching.

Jimmy puts some of the UK's most popular soft drinks under the spotlight and discovers the shocking truth about the levels of so-called microplastics they contain.

Hugh's commitment to a summer without flesh takes a hit when he joins a fishing trip. He visits a Japanese chef who introduces him to the vegetarian ways and cooking techniques of Buddhist monks.

Andy unleashes his culinary expertise with his ultimate creation, the chicken and lettuce sambo. Courtney follows suit, crafting a delectable dish of miso roast carrots.

Andy teams up with guest chef Mark to create a delectable banana bread served with chai-spiced creme fraiche. Next, Andy joins forces with Courtney to prepare a flavourful dish of Caulini.

Michael prepares a delectable duck ragu with pappardelle, accompanied by a zesty orange gremolata. Andy takes the stage next, preparing a tantalising dish of mussels in chipotle tomato sugo.

Buddy visits two generational legacies: family owned and operated Patsy's Italian Restaurant in New York City, and the famed Oaxacan joint in Los Angeles, Guelaguetza.

Buddy visits two restaurants that thrive on recipes handed down through generations.

Gordon, Gino and Fred start their road trip in Gino's homeland of Italy, where Gino needs help to pull off an event that is close to his heart.

It's lambing season on Royalburn Station and they're coming thick and fast. Nadia and Carlos get to see just how much their increased flock has produced and how that affects their bottom line.

Matt Moran continues his food odyssey on the stunning Eyre Peninsula where sheep graze on saltbush, inspiring his first dish. Matt catches some of the region's prized seafood - squid, oysters and bluefin tuna.

Married duo Lynne and Ian kick off the competition in Gateshead with a menu of hearty treats for their guests.

Nicola and boyfriend Russell kick off the week aiming to party their way to victory. Their hosting is spot on, but can their food match up?

In the Byzantine city of Ravenna, Rick discovers piadinas, street food dating back to Roman times, before crossing the Adriatic Sea to Croatia where he uncovers new dishes.

Continuing his British adventure, James travels to Cornwall. James starts with a trip to Camel Valley Vineyard and cooks chicken Veronique among the vines.

James arrives in the Texan city of Fort Worth, famous for its open-range cattle drives of the late 19th century. James gets in the spirit and tries his hand at cattle roping, before cooking outside the cattle exchange.

Gregg heads to the German capital for a three-day trip. He gets to the heart of Berlin's food scene and gets involved in the beer culture. Between meals he explores the city's often turbulent past.

The top three bakers battle it out to be crowned South Africa's Best Amateur Baker.

Five celebrities remain and will battle it out to produce their best French dish in head-to-head cooking battles.

The remaining five cooks create two dishes that are judged on how they look when photographed, and how they rate on Jamie's social media snap poll. Then it's up to judges to decide who will be eliminated.

Jamie's taking the classic picnic up a level. He knocks up Jam jar prawn cocktails with a lemony avocado sauce and not one but two brilliant veggie quiches.

Buddy visits two generational legacies: family owned and operated Patsy's Italian Restaurant in New York City, and the famed Oaxacan joint in Los Angeles, Guelaguetza.

Buddy visits two restaurants that thrive on recipes handed down through generations.

Five celebrities remain and will battle it out to produce their best French dish in head-to-head cooking battles.

The top three bakers battle it out to be crowned South Africa's Best Amateur Baker.

In the Byzantine city of Ravenna, Rick discovers piadinas, street food dating back to Roman times, before crossing the Adriatic Sea to Croatia where he uncovers new dishes.

Matt Moran continues his food odyssey on the stunning Eyre Peninsula where sheep graze on saltbush, inspiring his first dish. Matt catches some of the region's prized seafood - squid, oysters and bluefin tuna.

Hugh's commitment to a summer without flesh takes a hit when he joins a fishing trip. He visits a Japanese chef who introduces him to the vegetarian ways and cooking techniques of Buddhist monks.

While Paul is away, Harrison is left to manage the farm and it's not all plain sailing. Paul makes use of his home-grown honey, and looks to revegetate the gully on the farm.

Paul visits his friend Tabatha to get new animals and takes on a new challenge - sheering sheep. Paul rises to the challenge at a community event. Does he have the goods to make the local footy team?

Buddy visits two generational legacies: family owned and operated Patsy's Italian Restaurant in New York City, and the famed Oaxacan joint in Los Angeles, Guelaguetza.

Buddy visits two restaurants that thrive on recipes handed down through generations.

Lancashire baker Molly hopes to make a splash with her next cake when she's asked to bake a cake replica of a very special carp.

We're off to Aberdeen where Leanne and husband Calvin kick off the competition with their take on the ultimate Ibizan fiesta.

This episode comes from North London, and first to host are husband and wife duo Elorm and Mimi.

Gordon, Gino and Fred start their road trip in Gino's homeland of Italy, where Gino needs help to pull off an event that is close to his heart.

The top three bakers battle it out to be crowned South Africa's Best Amateur Baker.

Gregg heads to the German capital for a three-day trip. He gets to the heart of Berlin's food scene and gets involved in the beer culture. Between meals he explores the city's often turbulent past.

Rick visits Berlin, where history and the avant-garde dwell enticingly side by side. A city that once made history with its divisive wall teems now with an overwhelming array of innovative chefs.

In the Byzantine city of Ravenna, Rick discovers piadinas, street food dating back to Roman times, before crossing the Adriatic Sea to Croatia where he uncovers new dishes.

James arrives in the Texan city of Fort Worth, famous for its open-range cattle drives of the late 19th century. James gets in the spirit and tries his hand at cattle roping, before cooking outside the cattle exchange.

Continuing his British adventure, James travels to Cornwall. James starts with a trip to Camel Valley Vineyard and cooks chicken Veronique among the vines.

Ainsley's journey takes him to Wollongong, for the hustle and bustle of the Friday Foragers Market. There's an emphasis on organic food, and before long a juicy watermelon catches Ainsley's eye.

Hugh takes River Cottage back to the nation, demonstrating that the RC philosophy has a relevance and a use for everyone on a daily basis.

This episode celebrates the tradition of preserving the best in season.

This program discovers an Italian breed of cattle called Chianina, now being reared in Australia by Daniela Mollica, who brought the slow-food movement to Melbourne.

This episode, Gregg and Chris come to the aid of the Guest family from Loughborough, whose diet of beige convenience food is not only unwholesome, it's also frighteningly expensive.

The hairy bikers are in god's county: Yorkshire, and more especially, the Yorkshire coast. The plan is simple: riding through this beautiful location and visiting top food producers.

Gordon, Gino and Fred start their road trip in Gino's homeland of Italy, where Gino needs help to pull off an event that is close to his heart.

The top three bakers battle it out to be crowned South Africa's Best Amateur Baker.

Ainsley's journey takes him to Wollongong, for the hustle and bustle of the Friday Foragers Market. There's an emphasis on organic food, and before long a juicy watermelon catches Ainsley's eye.

Jamie's cooking up his high-speed ginger shakin' beef, teamed with one-minute-wonder veg, pak choi. Followed by crispy squid and smashed avo.

Hugh takes River Cottage back to the nation, demonstrating that the RC philosophy has a relevance and a use for everyone on a daily basis.

This episode, Gregg and Chris come to the aid of the Guest family from Loughborough, whose diet of beige convenience food is not only unwholesome, it's also frighteningly expensive.

This episode celebrates the tradition of preserving the best in season.

This program discovers an Italian breed of cattle called Chianina, now being reared in Australia by Daniela Mollica, who brought the slow-food movement to Melbourne.

Rick visits Berlin, where history and the avant-garde dwell enticingly side by side. A city that once made history with its divisive wall teems now with an overwhelming array of innovative chefs.

Gregg Wallace is in Gateshead at a cheese factory where they produce 3000 tonnes of spreadable cheese every year. The process begins in a traditional way - by making cheddar.

In a most regal final, the bakers make cakes fit for a coronation, to be crowned winner.

Jamie creates a next-level steak and onion sandwich, roast duck lasagne, a sticky toffee pudding to beat all others, and an Italian classic - ossobuco alla Milanese, served on top of oozy, golden saffron risotto.

Something for the adults and something for the kids - Justine visits a sake brewery and makes kid's bento boxes with Momo. Mitoshi shares some secrets of shabu shabu.

Mary shares some inspirational ideas to make everyday family meals exciting with fabulous no fuss dishes. She tries her hand at milking a goat and shows her granddaughter how to make her own goat's cheese.

This challenge sees the chefs cook outside of the kitchen for the first time, where they will be heading to the heart of industrial East London to open the MasterChef: The Professionals Pop-Up.

The top three bakers battle it out to be crowned South Africa's Best Amateur Baker.

The bakers tackle illusion macarons and a fruity favourite, before unleashing their creativity by making a dramatic 3D mask entirely from biscuits.

Five celebrities remain and will battle it out to produce their best French dish in head-to-head cooking battles.

In a most regal final, the bakers make cakes fit for a coronation, to be crowned winner.

The second group of amateurs return, competing for the chance to experience the pressure of a professional kitchen for the first time.

Gordon shows how to cook with chilli. Recipes include red mullet with sweet chilli sauce, classic jerk chicken, and a super simple spicy beef salad.

Jamie inspires us with clever ways to cook. Using fresh veg available, he makes a ratatouille into a posh pizza, and shares his delicious lamb kofta kebabs.

Mary shares some inspirational ideas to make everyday family meals exciting with fabulous no fuss dishes. She tries her hand at milking a goat and shows her granddaughter how to make her own goat's cheese.

Rick starts his journey in San Francisco, tasting dishes like the hangtown fry, or oyster pancake, a dish that can trace its origins to the California gold rush, which created the most famous Chinatown in the world.

This episode, Gregg and Chris are in Chelmsford, Essex, to help the Thomas family, a couple whose completely different shopping styles are causing arguments in the supermarket aisles.

Jo Brand narrates the story of the very cold war between our beloved ice cream brands, from the early innovations of Wall's, to the sophistication of Mars and the high-end luxury of Haagen-Dazs.

The bakers tackle illusion macarons and a fruity favourite, before unleashing their creativity by making a dramatic 3D mask entirely from biscuits.

After a heated night for red team member Tara, the chefs are surprised by guest judge Danny Trejo. In this episode's challenge, the chefs will be preparing elevated tacos.

Two top chefs from the North East go head-to-head and cook their six-course menus. Bestselling author of the Tracey Beaker series of books, Jacqueline Wilson, is guest judge.

CWA legend Merle Parrish bakes up an afternoon tea of Anzac biscuits and pavlova, while culinary genius Peter Gilmore reveals his favourite Sunday night meal, Korean chicken soup.

Jamie inspires us with clever ways to cook. Using fresh veg available, he makes a ratatouille into a posh pizza, and shares his delicious lamb kofta kebabs.

Matt Moran explores Australia to discover unique food producers and cook with the amazing ingredients. Matt milks a salmon for his caviar dish, visits a snail farm, and cooks roast pork on a spit.

Jo Brand narrates the story of the very cold war between our beloved ice cream brands, from the early innovations of Wall's, to the sophistication of Mars and the high-end luxury of Haagen-Dazs.

This challenge sees the chefs cook outside of the kitchen for the first time, where they will be heading to the heart of industrial East London to open the MasterChef: The Professionals Pop-Up.

The bakers tackle illusion macarons and a fruity favourite, before unleashing their creativity by making a dramatic 3D mask entirely from biscuits.

Jamie Laing, Kadeena Cox and Tom Davis join Jo Brand to chew over Biscuit Week. Tom Allen judges the audience bakes. Plus, unseen footage from the tent.

Gregg Wallace is in Stoke-on-Trent at an enormous cherry bakewell factory where they produce 250,000 little tarts every day. He follows the production of cherry bakewells, from the arrival through to dispatch.

Rick starts his journey in San Francisco, tasting dishes like the hangtown fry, or oyster pancake, a dish that can trace its origins to the California gold rush, which created the most famous Chinatown in the world.

Rick starts off on home ground, Cornwall. He finds out how a pasty should be made, goes on a pigeon shoot, and then fishes for mackerel off the coast of Falmouth.

Gordon's cookery course continues as he shows how to cook with spices. Recipes include a gutsy slow cooked fiery lamb, a curry spiced sweetcorn soup, and a simple but delicious aromatic rice pudding.

Sato fires up the barbecue at the picturesque Lake Tanuki to show Justine his trout chan chanyaki.

As Mary and her husband reach their 50th wedding anniversary, it's time to push the boat out. Mary shares her secrets to easy showstoppers, re-creates canapes from the 1960s, and finishes the series with sparkle.

This round is all about passion and skill, and the chefs have 1 hour and 45 minutes to combine all their best culinary attributes and technical ability skills, and deliver a special culinary experience.

In the nation's favourite tent, four more celebrities bake signature decorative tarts, a savoury technical and show-stopping spirit animal cakes.

It's Bread Week, and the bakers put their stamp on a classic pizza in the Signature and get in a twist with a classic pastry in the Technical.

Jo Brand narrates the story of the very cold war between our beloved ice cream brands, from the early innovations of Wall's, to the sophistication of Mars and the high-end luxury of Haagen-Dazs.

Matt Moran explores Australia to discover unique food producers and cook with the amazing ingredients. Matt milks a salmon for his caviar dish, visits a snail farm, and cooks roast pork on a spit.

It's the last challenge of the semifinals and the six remaining amateurs must cook-off to win a coveted place in the prestigious finals.

Rick Stein shares more of his favourite seafood recipes. He returns to France and travels by barge on the Canal du Midi from Bordeaux to Marseilles in search of the best food and wine the area has to offer.

Gordon's cookery course continues as he shows how to cook with spices. Recipes include a gutsy slow cooked fiery lamb, a curry spiced sweetcorn soup, and a simple but delicious aromatic rice pudding.

Jamie cooks a fresh and delicious Caesar salad from a whole roast chicken made with all the trimmings. He looks back at past recipes, sharing a spicy peri-peri pork belly and cod wrapped in smoky pancetta.

As Mary and her husband reach their 50th wedding anniversary, it's time to push the boat out. Mary shares her secrets to easy showstoppers, re-creates canapes from the 1960s, and finishes the series with sparkle.

Rick Stein continues travelling down the Californian coastline immortalised by Steinbeck, past citrus groves, vineyards that inspired one of his favourite movies, Sideways, and into the city of dreams, Los Angeles.

Gregg and Chris are with a family in Leicestershire. Mum Lindsey bakes a cake every day for her family. Her baking obsession and love of brands means that their food shop is over three times the average.

If you've ever wanted to know how to make the technical challenges from the series, then this is your chance. Mary Berry and Paul Hollywood are back in the tent to show us exactly how to tackle the remaining recipes.

It's Bread Week, and the bakers put their stamp on a classic pizza in the Signature and get in a twist with a classic pastry in the Technical.

Chef Ramsay brings back two favorites with the sauciest Blind Taste Test Challenge ever, and a world-class Charity Dinner Service for a host of VIPs.

Eight finalists, from across the UK, compete to have their starter chosen for the banquet celebrating children's literature.

Jamie cooks a fresh and delicious Caesar salad from a whole roast chicken made with all the trimmings. He looks back at past recipes, sharing a spicy peri-peri pork belly and cod wrapped in smoky pancetta.

Matt jumps on his Ducati and rides into the glorious High Country, where he faces his allergy to bees, rummages for mushrooms, and gets a lesson in fishing before cooking a tasty dish with his foraged produce.