LifeStyle Food

Matt heads to Orange and Bathurst, where he visits a man about apples, a venison farm that sells to the Saudi royal family, and goes home to the Moran farm to wrangle sheep.

The first is the Market Challenge, where the seven are tasked with inventing a dish on the spot for judges John and Gregg from a market full of ingredients, which include monk fish, quail and lamb.

Gordon shows us how to make real fast food. Recipes include his smoky pork sliders with homemade BBQ sauce, chicken stir-fry with rice noodles, and a fast noodle soup with poached egg and spring onions.

On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, best noodle salad, and ginger dressing.

Mary visits Yorkshire's dramatic coastline and tastes some seaside favourites such as fish and chips and ice cream. She also makes some crowd-pleasing bonfire food for Guy Fawkes Night festivities.

Rick Stein's journey begins to draw to a close as he heads east from Oaxaca to the Yucatan Peninsula. It's here that they feast on the hottest chilli of them all, the habanero, and give slow food a new meaning.

Gregg and Chris are faced with one of their biggest challenges yet. Can they keep the Caan family from Glasgow, mum Tina, dad Ryan and kids Laila and Ray, away from takeaways and get them cooking from scratch?

With the tent all to themselves, Mary Berry and Paul Hollywood show us, for the first time ever, which signature bakes they would have chosen if they'd been in the bakers' shoes.

It's week eight of the 2022 series of The Great British Bake Off, and it's time for pastry week.

It all comes down to the final two, as they face off in the final dinner service that will determine who Chef Ramsay will crown the winner.

The starter dishes are takes on the brief with two interpretations of iconic wartime sitcom Dad's Army. There's a fun dish surrounding a famous episode where sausages are mistaken for 500 pounds.

Gordon shows us how to make real fast food. Recipes include his smoky pork sliders with homemade BBQ sauce, chicken stir-fry with rice noodles, and a fast noodle soup with poached egg and spring onions.

Matt travels to the country music capital where he visits a zoo of unique farm animals, and goes in search of the best turkeys to cook up for a feast for Tamworth council's social club.

With the tent all to themselves, Mary Berry and Paul Hollywood show us, for the first time ever, which signature bakes they would have chosen if they'd been in the bakers' shoes.

The first quarter final sees the strongest five chefs from the first two heats return to battle it out in the kitchen.

It's week eight of the 2022 series of The Great British Bake Off, and it's time for pastry week.

Join Jo Brand and Tom Allen for an extra slice of The Great British Bake Off quarterfinals.

Gregg Wallace is in Wigan, at an enormous soup factory where they produce 2 million tins a day. Cherry is measuring the vitamin content of fresh and frozen vegetables.

Rick Stein's journey begins to draw to a close as he heads east from Oaxaca to the Yucatan Peninsula. It's here that they feast on the hottest chilli of them all, the habanero, and give slow food a new meaning.

Rick visits a rhubarb farm in Wakefield, samples a proper Bradford curry, heads to the market in Leeds, and has tea in Harrogate.

Gordon's course continues, as he teaches us his home-cooked street food. Recipes include beef tacos with wasabi mayo, flavour packed chilli dogs and a shopping guide to help you buy the finest chocolate.

Justine joins architect Carla Figueiredo to explore the St. Lazaro quarter, a neighbourhood influenced by both Chinese and European cultures. She then learns how to prepare one of the restaurants most popular dishes.

Mary immerses herself in the enchanting Scottish Highlands, making delicious food to warm her up. She hitches a lift on a husky sled and meets a chocolatier whose highland truffles have made him famous.

Four new chefs begin their bid for the coveted title as they compete in two challenges set by the judges - firstly, the infamous Skills Test and then creating a Signature Menu.

Bake Off's very own Matt Lucas joins Annie Mac, Ed Gamble and Example as they make Signature stained-glass biscuits and show-stopping cakes that depict what they did before they were famous.

Noel Fielding and Matt Lucas present the semi-final in which the amateurs face a trio of patisserie challenges, comprising mini charlottes that demand great precision and a vertical challenge in the technical.

With the tent all to themselves, Mary Berry and Paul Hollywood show us, for the first time ever, which signature bakes they would have chosen if they'd been in the bakers' shoes.

Matt travels to the country music capital where he visits a zoo of unique farm animals, and goes in search of the best turkeys to cook up for a feast for Tamworth council's social club.

The contestants face just one intense challenge. They must cook two courses that will excite not just John and Gregg, but also some of MasterChef's most inspiring winners, finalists and contestants.

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 course continues, as he teaches us his home-cooked street food. Recipes include beef tacos with wasabi mayo, flavour packed chilli dogs and a shopping guide to help you buy the finest chocolate.

Jamie cooks crispy camembert parcels, autumn salad and cranberry dip, plus golden chicken, braised greens and potato gratin.

Mary immerses herself in the enchanting Scottish Highlands, making delicious food to warm her up. She hitches a lift on a husky sled and meets a chocolatier whose highland truffles have made him famous.

In Cambodia, Rick discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot, once the king of pepper.

Gregg and Chris are hoping to help the Brook family. Janine is at her wits' end with husband Paul and their two girls, Rosie and Sophia, who prefer snacking on sugary treats to following a healthy diet.

Buddy visits two iconic hotspots that are famous for their intensely spicy dishes. He heads to Jitlada in Los Angeles. In Nashville, Tennessee, Buddy tastes Aqui Hine's spicy pork chop.

Buddy visits two legendary restaurants that have been open for over 100 years: McGillin's Old Ale House in Philadelphia, and Katz's Deli in New York City.

Noel Fielding and Matt Lucas present the semi-final in which the amateurs face a trio of patisserie challenges, comprising mini charlottes that demand great precision and a vertical challenge in the technical.

In this premiere of Hell's Kitchen, after meeting some American icons for inspiration, eighteen chefs are following their American Dreams as they hope to impress Chef Ramsay with their signature dishes.

For mains, one chef is taking inspiration from Fawlty Tower's infamous Waldorf sSalad episode. Another is paying homage to the soap opera The Archers, and there is a moon landing themed dish.

In the kitchen today, Jeremy is making dishes to feed and please a crowd, starting with delicious Steamed bao with Black Pepper Beef Shortrib filling - a perfect party platter!

Matt heads to Byron Bay in search of fresh summer flavours, stopping by the farmers' market to collect produce to create a dish on the spot, before firing up the barbecue for Lismore Fire Brigade's 100th anniversary.

Buddy visits two iconic hotspots that are famous for their intensely spicy dishes. He heads to Jitlada in Los Angeles. In Nashville, Tennessee, Buddy tastes Aqui Hine's spicy pork chop.

Buddy visits two legendary restaurants that have been open for over 100 years: McGillin's Old Ale House in Philadelphia, and Katz's Deli in New York City.

Four new chefs begin their bid for the coveted title as they compete in two challenges set by the judges - firstly, the infamous Skills Test and then creating a Signature Menu.

Noel Fielding and Matt Lucas present the semi-final in which the amateurs face a trio of patisserie challenges, comprising mini charlottes that demand great precision and a vertical challenge in the technical.

Join Jo Brand and Tom Allen for the semifinal. Jo picks over Patisserie Week with celebrity Bake Off fans AJ Odudu, Joel Dommett and Lorraine Kelly.

Gregg Wallace is in Ireland, at an enormous liqueurs factory where they produce 540,000 bottles a day. Cherry Healey is at the plant where 85 percent of Ireland's bottles and jars are recycled.

In Cambodia, Rick discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot, once the king of pepper.

Rick's chasing chickens again in Chatsworth, before he heads to Wales for lamb, mussels, and black beef.

Gordon turns his focus to home baking. Recipes include his flavour packed olive, tomato and rosemary focaccia, quick flatbreads with lemon, thyme and ricotta and a spectacular sponge with fresh ginger.

Justine tries some of the local Macanese street food before she prepares a dish inspired by a visit to an opulent, French-inspired hotel.

Mary joins great friend Mel Giedroyc on a camping trip and shares delicious recipes, from hearty Chicken Tartiflette, speedy Veg Ragu and creamy Raspberry Parfaits, all made easy.

Four of the country's most determined chefs make the journey to the MasterChef kitchen, ready to fight for the coveted title.

Mo Farah, Motsi Mabuse, Katherine Kelly and Ben Miller tackle meringue roulades and Italian biscuits, and render their childhood memory in cake form in the show stopper.

It's the final and the stakes couldn't be higher for the last remaining bakers, as Paul and Prue set three challenges that will test every aspect of their baking skills.

Buddy visits two iconic hotspots that are famous for their intensely spicy dishes. He heads to Jitlada in Los Angeles. In Nashville, Tennessee, Buddy tastes Aqui Hine's spicy pork chop.

Buddy visits two legendary restaurants that have been open for over 100 years: McGillin's Old Ale House in Philadelphia, and Katz's Deli in New York City.

Matt heads to Byron Bay in search of fresh summer flavours, stopping by the farmers' market to collect produce to create a dish on the spot, before firing up the barbecue for Lismore Fire Brigade's 100th anniversary.

It's the second week of heats and this season the judges are mixing it up. John and Gregg don't witness them cook in the kitchen. Instead, they taste each dish in the new Tasting Room, just like diners in a restaurant.

Gordon turns his focus to home baking. Recipes include his flavour packed olive, tomato and rosemary focaccia, quick flatbreads with lemon, thyme and ricotta and a spectacular sponge with fresh ginger.

Jamie's rustling up beef stroganoff, fluffy rice, red onion and parsley pickle, plus Moroccan mussels, tapenade toasties and cucumber salad.

Mary joins great friend Mel Giedroyc on a camping trip and shares delicious recipes, from hearty Chicken Tartiflette, speedy Veg Ragu and creamy Raspberry Parfaits, all made easy.

Rick travels down the Mekong River to Vietnam. The food is light, fresh, and prepared using an abundance of herbs, lots of freshwater fish, and flavoursome soups made with thin strips of beef with rice noodles.

Gregg and Chris face a particularly tricky challenge. Single mum Angela is juggling a full-time job and bringing up five daughters - one of them has coeliac disease and another has both coeliac and type 1 diabetes.

It's week two of the competition, and there's no let up as the seven remaining young cooks face two more tough missions set by judges Poppy O'Toole and Big Has.

It's the final and the stakes couldn't be higher for the last remaining bakers, as Paul and Prue set three challenges that will test every aspect of their baking skills.

Chef's compete in a scallop challenge. Raw meat plagues both kitchens in their first dinner service causing Chef Ramsay to send both teams back to the dorms early.

The two highest scoring chefs from the Central region go head-to-head. There's also a guest judge, BAFTA-winning Brummie, Cat Deeley, who for many years was the queen of Saturday morning television.

Gordon turns his focus to home baking. Recipes include his flavour packed olive, tomato and rosemary focaccia, quick flatbreads with lemon, thyme and ricotta and a spectacular sponge with fresh ginger.

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.

It's week two of the competition, and there's no let up as the seven remaining young cooks face two more tough missions set by judges Poppy O'Toole and Big Has.

Four of the country's most determined chefs make the journey to the MasterChef kitchen, ready to fight for the coveted title.

It's the final and the stakes couldn't be higher for the last remaining bakers, as Paul and Prue set three challenges that will test every aspect of their baking skills.

It's the final of The Great British Bake Off and for the last remaining bakers the stakes couldn't be higher, as Paul and Prue set three challenges that will test every aspect of their baking skills.

Gregg Wallace is in Essex, at an enormous cereal bar factory where they produce 400,000 fruit and nut packed treats a day. He follows production, from the arrival of 2 tonnes of macadamia nuts all the way to dispatch.

Rick travels down the Mekong River to Vietnam. The food is light, fresh, and prepared using an abundance of herbs, lots of freshwater fish, and flavoursome soups made with thin strips of beef with rice noodles.

Rick heads for the Highlands where he visits a cattle farm, an oyster farm, and a haggis shop, and in Tyne he marvels at the salmon making their way upstream.

Justine meets with chef Hans Lee Rasmussen, who invites her to visit to visit Macao Tourism Institute, where he is training aspiring chefs to fight food waste and make their industry more sustainable.

Jordan North has more will than skill when cooking, so he joins Mary for some simple recipes to impress his pals and as a thank you takes her to the pub for a pint and a game of darts.

It's the quarterfinal and the four best chefs from the week's heats return to the MasterChef kitchen.

Ellie Goulding, Mawaan Rizwan, Sophie Morgan and Tracey-Ann Oberman make marble cake, jam roly-poly and biscuit portraits of their own celebrity heroes.

The nation's most famous tent gets pitched in the grounds of Welford Park once again. New presenter Alison Hammond joins Noel Fielding to lead the latest batch.

It's week two of the competition, and there's no let up as the seven remaining young cooks face two more tough missions set by judges Poppy O'Toole and Big Has.

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.

The contestants face two more challenges designed to gauge both their creativity and culinary repertoire. The task is to invent a dish on the spot for judges from a market full of ingredients.

Gordon's lessons in baking continue, as he shows us how to achieve better baking results. Recipes include his simple leek and pancetta quiche, a stylish baked cheesecake and indulgent chocolate tarts.

If you think you haven't got time to cook, then think again. On the menu are the best fish baps, mushy peas and tartare sauce, plus mushroom farfalle, and a blue cheese, hazelnut, and apple salad.

Jordan North has more will than skill when cooking, so he joins Mary for some simple recipes to impress his pals and as a thank you takes her to the pub for a pint and a game of darts.

Rick continues his odyssey in Thailand, where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine.

Gregg and Chris have their work cut out with a fussy family from Derby who are stuck in a rut with their food habits, and whose fruit and veg consumption is nowhere near the recommended five a day.

Gregg Wallace visits a factory tucked away among thatched cottages in the village of Wollaston, Northamptonshire.

The nation's most famous tent gets pitched in the grounds of Welford Park once again. New presenter Alison Hammond joins Noel Fielding to lead the latest batch.

The chefs serve an All American brunch to newly minted citizens, and after a disastrous first dinner service, the teams look to bounce back.

For starter dishes, Sam is inspired by drama Happy Valley and the moorland setting for his lamb dish. Dave pays homage to fellow Liverpudlian Cilla Black in his pork belly and Shaoxing caramel.

Matt explores the Riverland Region, SA, hoping to snag a Murray cod and release it back into the wild. Organic citrus is his next discovery, followed by a hunting expedition for duck.

Gregg Wallace visits a factory tucked away among thatched cottages in the village of Wollaston, Northamptonshire.

It's the quarterfinal and the four best chefs from the week's heats return to the MasterChef kitchen.

The nation's most famous tent gets pitched in the grounds of Welford Park once again. New presenter Alison Hammond joins Noel Fielding to lead the latest batch.

Tom Allen is back to judge the bakes brought along by the brave studio audience and Jo will sieve through photos of the wonderful and woeful bakes sent in by viewers at home.

This episode celebrates the magnificence of the ocean in classic dishes cooked in one pot.

Maeve explores how preserving fish creates whole new worlds of flavour in smoked salmon, bottarga, and XO sauce.

In this 'Best of British' episode, Andi goes behind the scenes at one of the country's most recognised brand of fruity drink, Pimms.

Hugh is well into his summer without meat. But even though he's turned veggie, life goes on - it's time to take two of the sheep to slaughter. And he is challenged to win over a meat-loving crowd.

Andy teams up with guest chef Phil to create a tantalising dish of chicken silverbeet dolmathes. Courtney takes charge and prepares flavourful Cambodian beef skewers, served with carrot and lime dressing.

Michael tantalises the tastebuds with his aromatic chicken and prawn laksa. Andy impresses with his crispy tempura eggplant fingers, accompanied by a zesty wasabi dip.

Andy serves up his delectable Tiger's Milk ceviche. Michael takes charge and creates a mouthwatering barbecue barramundi dish, perfectly accompanied by grilled vegetables and a coconut coriander sauce.

Buddy visits two iconic hotspots that are famous for their intensely spicy dishes. He heads to Jitlada in Los Angeles. In Nashville, Tennessee, Buddy tastes Aqui Hine's spicy pork chop.

Buddy visits two legendary restaurants that have been open for over 100 years: McGillin's Old Ale House in Philadelphia, and Katz's Deli in New York City.

The trio head to Scotland as Gordon prepares to cook a feast for the chief of Clan Ramsay and his esteemed friends.