LifeStyle Food

Prue welcomes Paralympian Ellie Simmonds into her kitchen for banana bread with chocolate chips and takes a trip down memory lane with a dish from her childhood.

Secrets of your Sunday lunch looks at Britain's love of the roast dinner, and asks why is it such a central part of our culinary culture, and explores the secrets to getting it right.

It's week two in the contest to find Britain's best amateur baker. Last time, they inadvertently served an upside-down cake on a floor tile. This time, the amateur bakers' pastry skills are scrutinised as they tackle tarts.

Mary Berry loves to explore new ideas that inspire her to make stand-out dishes that really tantalise the tastebuds.

Jamie Oliver shows how to cook delicious, nutritious dishes in just 15 minutes. Recipes are steak, liver and bacon, bubble and squeak mash, red onion gravy, plus Mexican tomato soup, and veggie and feta sprinkles.

Chris and Gregg head to Surrey to help the Prestwich family. John, Sue and daughters Sophie and Anna are stuck in a food rut. John works long hours, so Sue is often left cooking two dinners every night.

Secrets of your Sunday lunch looks at Britain's love of the roast dinner, and asks why is it such a central part of our culinary culture, and explores the secrets to getting it right.

Join Gino as he revisits some childhood favourites in his aunt's kitchens as well as his old haunts in the seaside town itself. Gino ends up on the beach cooking a Linguine with mussels and cherry tomatoes.

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.

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.

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.

It's week two in the contest to find Britain's best amateur baker. Last time, they inadvertently served an upside-down cake on a floor tile. This time, the amateur bakers' pastry skills are scrutinised as they tackle tarts.

In the first episode, we meet the hosts, Hayley Sproull and Madeline Sami, who introduce the 12 amateur bakers who will compete in 21 baking challenges over 10 weeks.

The eight regional champions cook their desserts in a bid to secure the last place on the menu. Heptathlete Dame Jessica Ennis-Hill is guest judge.

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.

Ben makes a Raspberry Honeycomb, while Joel discusses what chemical reactions are taking place.

Donna makes her quick and easy chicken schnitzel, offers a new spin on Greek salad, and makes a simple tiramisu.

We all want food that's healthy, gorgeous and super quick. Jamie's rustling up glazed pork fillet, Cajun-style pepper rice and barbecue sauce, plus tapas bruschetta and golden grilled sardines.

'The more the merrier' is a motto Mary Berry lives by. What is better than cooking crowd-pleasing delights and meeting others who also adore feeding the masses?

Gino will meet the two women who are at the top of their game on this mellow island, making waves and changing the culinary landscape, leaving Gino in awe of their achievements.

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.

Chefs discuss their passion for Moroccan food.

In the Signature, bakers make individual puddings. Maggie sets her dried apricot Pavlova in the technical, and they face a spectacular tiered Showstopper.

The bakers are challenged to create a freeform flavoured loaf, testing their bread-making skills, with one contestant eliminated.

Secrets of your Sunday lunch looks at Britain's love of the roast dinner, and asks why is it such a central part of our culinary culture, and explores the secrets to getting it right.

Rick tastes jerk chicken, visits a cafe run by survivors of modern slavery, and makes a burrito with fermented food flair.

Rick Stein travels to St Ives to tell us about one of Britain's little-known artists, Alfred Wallis. In the shadow of Bodmin Moor, Rick visits a very rare collection of medieval stained-glass windows.

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.

Chefs discuss their passion for Moroccan food.

Gino will meet the two women who are at the top of their game on this mellow island, making waves and changing the culinary landscape, leaving Gino in awe of their achievements.

We all want food that's healthy, gorgeous and super quick. Jamie's rustling up glazed pork fillet, Cajun-style pepper rice and barbecue sauce, plus tapas bruschetta and golden grilled sardines.

'The more the merrier' is a motto Mary Berry lives by. What is better than cooking crowd-pleasing delights and meeting others who also adore feeding the masses?

Chris and Gregg head to Amersham in Buckinghamshire to visit a former ballet dancer. Single mum Gabrielle proves to be the pair's biggest challenge to-date, shopping up to three times a day, and spending thousands.

Food campaigner Henry Dimbleby joins Prue to explain how he convinced Michelin-starred chefs to work in school kitchens as her husband John goes fishing for supper.

Jamie elevates your cooking with the latest kitchen craze, showcasing delicious dishes and innovative ways to make the most of air fryers.

The bakers are challenged to create a freeform flavoured loaf, testing their bread-making skills, with one contestant eliminated.

'The more the merrier' is a motto Mary Berry lives by. What is better than cooking crowd-pleasing delights and meeting others who also adore feeding the masses?

We all want food that's healthy, gorgeous and super quick. Jamie's rustling up glazed pork fillet, Cajun-style pepper rice and barbecue sauce, plus tapas bruschetta and golden grilled sardines.

Chris and Gregg head to Amersham in Buckinghamshire to visit a former ballet dancer. Single mum Gabrielle proves to be the pair's biggest challenge to-date, shopping up to three times a day, and spending thousands.

Jamie elevates your cooking with the latest kitchen craze, showcasing delicious dishes and innovative ways to make the most of air fryers.

Gino will meet the two women who are at the top of their game on this mellow island, making waves and changing the culinary landscape, leaving Gino in awe of their achievements.

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.

Chefs discuss their passion for Moroccan food.

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.

The bakers are challenged to create a freeform flavoured loaf, testing their bread-making skills, with one contestant eliminated.

The bakers tackle the classics in a technical challenge. The challenge is judged blindly, so the judges leave the tent and hosts inform bakers that they will be creating an upside-down pineapple cake.

It's the final, and the chefs cook a banquet at The British Ambassador's Residence in Paris to celebrate the Olympics and Paralympics. Who will be voted Champion of Champions?

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.

Ben and Joel turn their favourite breakfast cocktail into the perfect summer pasta dish.

Donna shows how to make perfect roast chicken and chips in half the time, and reveals her no-fail method for chocolate fondants.

Jamie Oliver's series shows how to cook delicious, nutritious super-fast food in just 15 minutes. On the menu are lamb kofte, pita and Greek salad, plus keralan veggie curry, papadums, rice and minty yoghurt.

Mary steps out with daughter Annabel, who shares her joy of foraging and cooking in the open, while rustling up her best recipes that offer the perfect comfort for family and friends.

There's more to Tuscany than Chianti as Gino reveals a very different side of this much visited region, one that is steeped in medieval heritage and its linked culinary customs.

The intense spicy world of Malaysian food.

The fiery passionate world of Portuguese food.

The final five roll out pastry skills with miniature savoury pastries, Maggie's mushroom, thyme and leek pithivier, and a strudel Showstopper.

The bakers create tiered cakes, tarts, and bread for challenges, with the remaining eight focusing on biscuit-making skills.

Jamie elevates your cooking with the latest kitchen craze, showcasing delicious dishes and innovative ways to make the most of air fryers.

Rick finds artisan sourdough, visits a beach fish seller, learns about Orwell's food views, and makes sushi.

Rick meets Springwatch presenter and biologist Gillian Burke who takes Rick on a walk through a rare habitat called an Atlantic Temperate Rainforest, on the banks of the Helford River.

The intense spicy world of Malaysian food.

The fiery passionate world of Portuguese food.

There's more to Tuscany than Chianti as Gino reveals a very different side of this much visited region, one that is steeped in medieval heritage and its linked culinary customs.

Jamie Oliver's series shows how to cook delicious, nutritious super-fast food in just 15 minutes. On the menu are lamb kofte, pita and Greek salad, plus keralan veggie curry, papadums, rice and minty yoghurt.

Mary steps out with daughter Annabel, who shares her joy of foraging and cooking in the open, while rustling up her best recipes that offer the perfect comfort for family and friends.

Gregg Wallace and Chris Bavin help families in the UK eat well for less.

Designer Lawrence Llewelyn-Bowen drops in as Prue shares her recipe for a peppercorn-infused chocolate cake and how to pull off the perfect homemade pizza.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

The bakers create tiered cakes, tarts, and bread for challenges, with the remaining eight focusing on biscuit-making skills.

Mary steps out with daughter Annabel, who shares her joy of foraging and cooking in the open, while rustling up her best recipes that offer the perfect comfort for family and friends.

Jamie Oliver's series shows how to cook delicious, nutritious super-fast food in just 15 minutes. On the menu are lamb kofte, pita and Greek salad, plus keralan veggie curry, papadums, rice and minty yoghurt.

Gregg Wallace and Chris Bavin help families in the UK eat well for less.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

There's more to Tuscany than Chianti as Gino reveals a very different side of this much visited region, one that is steeped in medieval heritage and its linked culinary customs.

The intense spicy world of Malaysian food.

The fiery passionate world of Portuguese food.

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.

The bakers create tiered cakes, tarts, and bread for challenges, with the remaining eight focusing on biscuit-making skills.

It's dessert week on the program. A technical challenge has our bakers branching out, and then the ultimate Kiwi showstopper causes some bakers to crack under the pressure.

Maeve explores spit-roasting techniques from Argentina, Brazil, Sardinia, Portugal and Greece, celebrating fire-based cooking methods.

Justine forages for mussels and has them cooked up for her by Spencer Patrick, head chef from Harrison's. She whips up a rum trifle on Whitehaven Beach and then visits Seaduction on the Gold Coast.

Celebrated pastry chef and chocolatier Kirsten Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking.

Andy takes us to Three Blue Ducks for his pickled vegetables and carrot top pesto. Michael takes us to the farm to cook up fresh cauliflower for his Tandoori cauliflower and burnt butter curry leaf dressing.

Ben explains, with some help from Melissa FItzgerald how to thicken your apple crumble sauce.

What better way to win a town's heart than through its stomach?It's festival time in Tilba & Paul's keen to make an impression with his cooking, but will his locally gathered produce cut it?

Ellie and Liam oversee a fresh set of pastry challenges, including intricate savoury work and ambitious showpieces judged by Benoit Blin and Cherish Finden.

Home bakers from across the US tackle themed challenges, creating cakes, breads and pastries as they compete to impress the judges and be named the nation's top baker.

Tom shares his two-step method for serving rose-pink beef. Plus, giant Yorkshire puddings, cheesy leeks and a rich Madeira gravy complete his mouth-watering roast.

Travelling from the frozen south to the tropical north, Jimmy Doherty explores New Zealand.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

Jamie shares flavourful, budget-friendly meals, including root veg pie, sticky BBQ chicken with wedges, veggie-packed cheesy enchiladas, and a scrumptious upside-down pineapple cake.

Jamie blends tradition with innovation to craft modern Mediterranean dishes.

Rick visits Lisbon on the banks of the River Tagus, a city in love with its seafood and possibly the best custard tarts in the world.

Rick continues his travels in Sicily, enjoying the colours and ambience of Catania's busy fish market. He then travels to Puglia on Italy's mainland and gives his take on a local fennel sausage recipe.

James is joined in Oxford by not one but two Michelin-starred chefs. First, James and Monica Galetti explore the historic city of Oxford.

Chef Miguel Maestre and Natalie Bassingthwaighte explore Western Australia, from Perth's COMO The Treasury and Optus Stadium to eco-luxury Sal Salis on Ningaloo Reef, swimming with whale sharks.

Nigella shares her passion for Italian food with a Sicilian pasta, a midweek Tagliata feast of juicy steak slices, and crisp Tuscan fries.

Jamie shares flavourful, budget-friendly meals, including root veg pie, sticky BBQ chicken with wedges, veggie-packed cheesy enchiladas, and a scrumptious upside-down pineapple cake.

Paul Hollywood continues his search for the best of British pies and puds with afternoon tea at the Dorchester Hotel. He updates a Scandinavian classic with Scottish salmon.

Home bakers from across the US tackle themed challenges, creating cakes, breads and pastries as they compete to impress the judges and be named the nation's top baker.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

Six chefs have battled their way through weeks of challenges to be here, but there are only three spots in the final up for grabs. This means tonight it will be heartbreak for half of the chefs.

For busy families and fussy eaters, James creates two dishes from the same ingredients, one for the kids and one for the adults. These recipes are guaranteed to put a stop to arguments at dinnertime.

Jamie shares flavourful, budget-friendly meals, including root veg pie, sticky BBQ chicken with wedges, veggie-packed cheesy enchiladas, and a scrumptious upside-down pineapple cake.

Jamie blends tradition with innovation to craft modern Mediterranean dishes.

Justine forages for mussels and has them cooked up for her by Spencer Patrick, head chef from Harrison's. She whips up a rum trifle on Whitehaven Beach and then visits Seaduction on the Gold Coast.

Rick visits Lisbon on the banks of the River Tagus, a city in love with its seafood and possibly the best custard tarts in the world.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

Maeve explores spit-roasting techniques from Argentina, Brazil, Sardinia, Portugal, and Greece, celebrating fire-based cooking methods.

Andy takes us to Three Blue Ducks for his Pickled Vegetables and Carrot Top Pesto. Michael takes us to the farm to cook up fresh Cauliflower for his Tandoori Cauliflower & Burnt Butter Curry Leaf Dressing.

The week Kate Quilton is in Portugal to find out just what is Locus Bean Gum. Briony May Williams looks for answers on why strawberry juice is so elusive in supermarkets.

What better way to win a town's heart than through its stomach?It's festival time in Tilba & Paul's keen to make an impression with his cooking, but will his locally gathered produce cut it?

Rachel bakes baguettes with a Parisian master, puts her spin on beef Bourguignon, and whips up a chocolate sponge filled with gooey salted caramel.

Ellie and Liam oversee a fresh set of pastry challenges, including intricate savoury work and ambitious showpieces judged by Benoit Blin and Cherish Finden.

Home bakers from across the US tackle themed challenges, creating cakes, breads and pastries as they compete to impress the judges and be named the nation's top baker.

Today's Beautiful Bakes are all gifts for friends and family this Christmas. There are Rosemary & Parmesan Shortbreads, Charcoal Christmas Tree Crackers for cheese and mini Christmas Pudding Cake Pops.

Curtis Stone explores Hong Kong's culinary heritage, folding dumplings, sampling ancient ingredients and training with a martial arts master.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

Chef Michel Roux navigates the Thames River from his family restaurant in Bray to the Thames Estuary; he stops at places along it's banks to enjoy it's food, chefs, local characters and history.

Rick visits Lisbon on the banks of the River Tagus, a city in love with its seafood and possibly the best custard tarts in the world.

Rick continues his travels in Sicily, enjoying the colours and ambience of Catania's busy fish market. He then travels to Puglia on Italy's mainland and gives his take on a local fennel sausage recipe.