BBC Lifestyle (HD)

In the Lake District, Rick shares mutton hot pot with sheep farmer and author James Rebanks. He meets an intrepid shrimp fisherman and is joined by his son Jack to cook his mum's shepherd's pie.

In Argyll, Rick meets a Michelin Green Star-winning chef who cooks local and foraged ingredients. He catches langoustine with a teacher-turned-fisherwoman and makes tattie scones.

Gino and his family explore the hidden gems of Eastern Sardinia, lunching on a secluded beach before heading into the mountains.

Everything old is cool again in the Melbourne food scene. Rachel digs deep into retro Melbourne and discovers another side to its very hip and bohemian food styles. She visits a traditional century old Milk bar.

In Melaka on Malaysia's South West Coast, Donal braves the Durian Puff! This snack is filled with the world's smelliest fruit which is hugely popular because once you bite into it, the sweet, creamy inside is very moreish.

It's Party Week and the bakers have a ball with a sausage roll and make an 'anything-but-beige' buffet. Who will put on a semi-finals-worthy spread and who will be a party pooper?

In Harrow, Emma and Nick help Shaz and Zarqa, who are exhausted by the constant tidying, their inadequate kitchen and the lack of space to relax in their 1930s semi. Can the team turn chaos into calm?

In this episode, George attempts to bring the grandeur back to a Georgian town house in Cheshire that's been stripped of its original features, and tackles a 380-year-old Jacobean cottage.

It's Dessert Day and the remaining bakers from the first heat make perfect puds as they tackle a fragile Technical with a fruity twist, before the Showstopper sets imaginations racing in cheesecake.

Join us as we take a look at a world of different luxuries each week. In this episode we get to peek inside the world's most luxurious private jets.

Mary joins Michael Ball on stage in the West End to teach him some new and exciting recipes - ideal for a keen cook who wants to be a little more adventurous.

Everything old is cool again in the Melbourne food scene. Rachel digs deep into retro Melbourne and discovers another side to its very hip and bohemian food styles. She visits a traditional century old Milk bar.

In Harrow, Emma and Nick help Shaz and Zarqa, who are exhausted by the constant tidying, their inadequate kitchen and the lack of space to relax in their 1930s semi. Can the team turn chaos into calm?

In the Lake District, Rick shares mutton hot pot with sheep farmer and author James Rebanks. He meets an intrepid shrimp fisherman and is joined by his son Jack to cook his mum's shepherd's pie.

In Argyll, Rick meets a Michelin Green Star-winning chef who cooks local and foraged ingredients. He catches langoustine with a teacher-turned-fisherwoman and makes tattie scones.

It's Dessert Day and the remaining bakers from the first heat make perfect puds as they tackle a fragile Technical with a fruity twist, before the Showstopper sets imaginations racing in cheesecake.

In Melaka on Malaysia's South West Coast, Donal braves the Durian Puff! This snack is filled with the world's smelliest fruit which is hugely popular because once you bite into it, the sweet, creamy inside is very moreish.

Join us as we take a look at a world of different luxuries each week. In this episode we get to peek inside the world's most luxurious private jets.

In Harrow, Emma and Nick help Shaz and Zarqa, who are exhausted by the constant tidying, their inadequate kitchen and the lack of space to relax in their 1930s semi. Can the team turn chaos into calm?

It's Dessert Day and the remaining bakers from the first heat make perfect puds as they tackle a fragile Technical with a fruity twist, before the Showstopper sets imaginations racing in cheesecake.

In the Lake District, Rick shares mutton hot pot with sheep farmer and author James Rebanks. He meets an intrepid shrimp fisherman and is joined by his son Jack to cook his mum's shepherd's pie.

In Argyll, Rick meets a Michelin Green Star-winning chef who cooks local and foraged ingredients. He catches langoustine with a teacher-turned-fisherwoman and makes tattie scones.

Join us as we take a look at a world of different luxuries each week. In this episode we get to peek inside the world's most luxurious private jets.

In Harrow, Emma and Nick help Shaz and Zarqa, who are exhausted by the constant tidying, their inadequate kitchen and the lack of space to relax in their 1930s semi. Can the team turn chaos into calm?

In the Lake District, Rick shares mutton hot pot with sheep farmer and author James Rebanks. He meets an intrepid shrimp fisherman and is joined by his son Jack to cook his mum's shepherd's pie.

In Argyll, Rick meets a Michelin Green Star-winning chef who cooks local and foraged ingredients. He catches langoustine with a teacher-turned-fisherwoman and makes tattie scones.

Join us as we take a look at a world of different luxuries each week. In this episode we get to peek inside the world's most luxurious private jets.

Rick discovers how the Cornish landscape influenced Turner, counts the daily catch with an auctioneer at Newlyn Fish Market, and learns about Caerhays Castle's link to Victorian plant hunters.

Inspired by Marseille's mouthwatering seafood and Provence's flavoursome fare, Jamie cooks steak and chips with a Marseille-style twist and a courgette, goat's cheese and olive tapenade tart.

Deep in the Italian mountains, we peek behind the scenes at Forestis - a hotel designed to help guests connect to nature, instead of the Wi-Fi.

Using virtual reality, two top architects compete to remodel Irene and Richard's family home in Croydon. Will they go for Laura's double bunk beds or Lizzie's colourful side extension?

Gordon, Gino and Fred reconvene to rediscover the spirit of Christmas, heading to the unlikely festive destination of Morocco to see what the North African country has to offer.

Inspired by Marseille's mouthwatering seafood and Provence's flavoursome fare, Jamie cooks steak and chips with a Marseille-style twist and a courgette, goat's cheese and olive tapenade tart.

Rick discovers how the Cornish landscape influenced Turner, counts the daily catch with an auctioneer at Newlyn Fish Market, and learns about Caerhays Castle's link to Victorian plant hunters.

Deep in the Italian mountains, we peek behind the scenes at Forestis - a hotel designed to help guests connect to nature, instead of the Wi-Fi.

Gordon, Gino and Fred reconvene to rediscover the spirit of Christmas, heading to the unlikely festive destination of Morocco to see what the North African country has to offer.

Using virtual reality, two top architects compete to remodel Irene and Richard's family home in Croydon. Will they go for Laura's double bunk beds or Lizzie's colourful side extension?

Deep in the Italian mountains, we peek behind the scenes at Forestis - a hotel designed to help guests connect to nature, instead of the Wi-Fi.

Inspired by Marseille's mouthwatering seafood and Provence's flavoursome fare, Jamie cooks steak and chips with a Marseille-style twist and a courgette, goat's cheese and olive tapenade tart.

Using virtual reality, two top architects compete to remodel Irene and Richard's family home in Croydon. Will they go for Laura's double bunk beds or Lizzie's colourful side extension?

It's Pastry Day and the remaining bakers from the first heat make patisserie in the shape of Harry Hill, and transform their favourite takeaway into a pie filling. Who will make it to Finals Week?

Deep in the Italian mountains, we peek behind the scenes at Forestis - a hotel designed to help guests connect to nature, instead of the Wi-Fi.

Rick discovers how the Cornish landscape influenced Turner, counts the daily catch with an auctioneer at Newlyn Fish Market, and learns about Caerhays Castle's link to Victorian plant hunters.

Mary joins Michael Ball on stage in the West End to teach him some new and exciting recipes - ideal for a keen cook who wants to be a little more adventurous.

Using virtual reality, two top architects compete to remodel Irene and Richard's family home in Croydon. Will they go for Laura's double bunk beds or Lizzie's colourful side extension?

Inspired by Marseille's mouthwatering seafood and Provence's flavoursome fare, Jamie cooks steak and chips with a Marseille-style twist and a courgette, goat's cheese and olive tapenade tart.

It's Pastry Day and the remaining bakers from the first heat make patisserie in the shape of Harry Hill, and transform their favourite takeaway into a pie filling. Who will make it to Finals Week?

Gino and his family explore the hidden gems of Eastern Sardinia, lunching on a secluded beach before heading into the mountains.

Deep in the Italian mountains, we peek behind the scenes at Forestis - a hotel designed to help guests connect to nature, instead of the Wi-Fi.

Using virtual reality, two top architects compete to remodel Irene and Richard's family home in Croydon. Will they go for Laura's double bunk beds or Lizzie's colourful side extension?

It's Pastry Day and the remaining bakers from the first heat make patisserie in the shape of Harry Hill, and transform their favourite takeaway into a pie filling. Who will make it to Finals Week?

Inspired by Marseille's mouthwatering seafood and Provence's flavoursome fare, Jamie cooks steak and chips with a Marseille-style twist and a courgette, goat's cheese and olive tapenade tart.

Deep in the Italian mountains, we peek behind the scenes at Forestis - a hotel designed to help guests connect to nature, instead of the Wi-Fi.

Using virtual reality, two top architects compete to remodel Irene and Richard's family home in Croydon. Will they go for Laura's double bunk beds or Lizzie's colourful side extension?

Inspired by Marseille's mouthwatering seafood and Provence's flavoursome fare, Jamie cooks steak and chips with a Marseille-style twist and a courgette, goat's cheese and olive tapenade tart.

Deep in the Italian mountains, we peek behind the scenes at Forestis - a hotel designed to help guests connect to nature, instead of the Wi-Fi.

In Tokyo Donal visits Asakusa Market surrounding the world's most popular religious site, the Buddhist temple of Sensoji. Inspired by the green tea flavours he finds there, he searches out the Koso-an tea house, one of Tokyo's hidden gems.

Jamie demonstrates how to make great dishes from frozen food. Jamie makes a sumptuous frozen fish Pie, a one pan spicy chicken dish and creamy frozen cauliflower spaghetti. Jamie introduces a great dish for batch cooking, Minestrone soup and cheesy garlic.

Monica and Giles travel to the self-governing Chinese city of Macau to explore behind the scenes of one of its newest and most high-tech hotels.

Kevin and the experts explore the pioneering homes, from a suburban, mock-Tudor industrial chic fusion and a groundbreaking eco-extended historic cottage, to a London home with a mountain on the roof.

Jamie demonstrates how to make great dishes from frozen food. Jamie makes a sumptuous frozen fish Pie, a one pan spicy chicken dish and creamy frozen cauliflower spaghetti. Jamie introduces a great dish for batch cooking, Minestrone soup and cheesy garlic.

In Tokyo Donal visits Asakusa Market surrounding the world's most popular religious site, the Buddhist temple of Sensoji. Inspired by the green tea flavours he finds there, he searches out the Koso-an tea house, one of Tokyo's hidden gems.