LifeStyle Food

Rick is at Tintagel, Cornwall's most mythical place, where he discovers this was an important trading port with Europe and the birthplace of perhaps Britain's greatest legend, the tale of King Arthur.

West Penwith is as far west as it's possible to go on mainland Britain. From the safety of his kitchen, Rick tells us how, as a young lad, he tasted his first exotic French fish stew, known as a bouillabaisse.

Gregg visits the Lush factory to learn how their fragrant, fizzy bath bombs are made; Cherry sees how a hot bath can have some of the benefits of exercise.

Gino and Fred are thrilled to head to San Francisco for their own Summer of Love. Gino can't wait to explore the city that's all about hippies, sex, drugs, and rock and roll.

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.

There have been eight weeks of intense pressure, which started with twelve chefs, ranging from home cooks to social media chefs, all ready to prove that they could make magic.

It's the start of summer and the adventure begins for Julius Roberts on his Dorset smallholding with incredible, irresistible and easy cooking and swimming at the nearby Jurassic Coast.

Nine of Britain's best young cooks press pause on their day jobs to put their kitchen skills to the test. Judging their every move is Michelin-trained social media sensation Poppy O'Toole and YouTube food star Big Has.

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.

16 top chefs compete in two rounds, crafting signature dishes from their nations. Only 8 will advance to the quarter-finals. Non-stop culinary action!

Legendary musician and keen cook Gavin Rossdale welcomes tennis icon Serena Williams for a night of great food and honest conversation in the series premiere.

Gregg visits the Lush factory to learn how their fragrant, fizzy bath bombs are made; Cherry sees how a hot bath can have some of the benefits of exercise.

Top chefs from across the UK return for season 20 of Great British Menu, competing to impress judges with inventive dishes and secure a place at the prestigious final banquet.

Gregg Wallce travels to Dublin, Ireland and discovers the step-by-step process to create a jelly bean; Cherry discovers the link between jelly beans and lipstick.

Immerse yourself in a chocolate haven with Kirsten's show-stopping recipes, like her marvellous mousse and mocha cheesecake, or her simple but spectacular orange biscotti.

Jamie Oliver shows how to make a fish tray-bake with Jersey Royals, salsa verde and simple spinach salad, followed by cheat's banoffee pie.

Mary buys cheese for her own version of a croque monsieur, visits a creperie to hone her crepe making technique, and makes brioche and apple frangipane tart to serve with a slow roast leg of lamb.

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.

The time has come for the culmination of five weeks of competition as the strongest three face off for the title. Each prepares a three course meal to determine the 2025 Champion.

It's the semifinal. Four fabulous bakers remain, and to celebrate their achievement, the theme is celebrations.

Mary Berry and Paul Hollywood set the remaining contestants three tasks involving pastry, first asking them to make signature suet puddings. For Mary's Technical challenge, they must prepare eight delicate choux buns.

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

In Ireland, Rick's first stop is a remote seafood restaurant on Bere Island, where the larder is just over the harbour wall. Shellfish - crabs are hauled out of the sea to order.

On the trail of our greatest Second World War poet, Charles Causley, Rick catches up with bestselling author Patrick Gale. Then heads home to whip up his favourite seabass dish.

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

This episode features famous seafood and meat combinations from around the world.

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 Oliver shows how to make a fish tray-bake with Jersey Royals, salsa verde and simple spinach salad, followed by cheat's banoffee pie.

Mary buys cheese for her own version of a croque monsieur, visits a creperie to hone her crepe making technique, and makes brioche and apple frangipane tart to serve with a slow roast leg of lamb.

Gregg Wallace, award-winning greengrocer Chris Bavin and dietician Lucy Jones help families across the UK save money, sort food facts from food fiction and eat well for less.

Four chefs enter the MasterChef kitchen. The Skills Test is set by 2016 winner Gary Maclean with saddle of roe deer & king oyster mushroom katsu curry recipes.

Ellie and Liam present fresh tasks ranging from savoury sweet desserts to bold themed showpieces as Benoit Blin and Cherish Finden assess creativity and skill.

Mary Berry and Paul Hollywood set the remaining contestants three tasks involving pastry, first asking them to make signature suet puddings. For Mary's Technical challenge, they must prepare eight delicate choux buns.

Mary buys cheese for her own version of a croque monsieur, visits a creperie to hone her crepe making technique, and makes brioche and apple frangipane tart to serve with a slow roast leg of lamb.

Jamie Oliver shows how to make a fish tray-bake with Jersey Royals, salsa verde and simple spinach salad, followed by cheat's banoffee pie.

Gregg Wallace, award-winning greengrocer Chris Bavin and dietician Lucy Jones help families across the UK save money, sort food facts from food fiction and eat well for less.

Ellie and Liam present fresh tasks ranging from savoury sweet desserts to bold themed showpieces as Benoit Blin and Cherish Finden assess creativity and skill.

Four chefs enter the MasterChef kitchen. The Skills Test is set by 2016 winner Gary Maclean with saddle of roe deer & king oyster mushroom katsu curry recipes.

Gregg Wallce travels to Dublin, Ireland and discovers the step-by-step process to create a jelly bean; Cherry discovers the link between jelly beans and lipstick.

Mary Berry and Paul Hollywood set the remaining contestants three tasks involving pastry, first asking them to make signature suet puddings. For Mary's Technical challenge, they must prepare eight delicate choux buns.

To start off the week, the bakers are asked to make 12 choux au craquelin, which must have a creamy dairy filling and a coloured craquelin.

Top chefs from across the UK return for season 20 of Great British Menu, competing to impress judges with inventive dishes and secure a place at the prestigious final banquet.

Gregg Wallace visits two factories in Italy and Wales to explore the secrets behind how Welsh jeans brand Hiut make their trousers; Cherry Healey visits a zip factory to learn how the fastener is made.

Kirsten wows us with her scrumptious chocolate pecan pie, irresistible raspberry coconut chocolate slices, some creative and delicious meringue lollipops, and the best brownie you will ever make.

Jamie makes cauliflower macaroni, chicory salad with insane dressing, followed by stewed fruit.

At Henley Rowing Club, Mary makes delicious mixed bean and butternut squash wraps. She is then ferried to the famed Waterside Inn. She is inspired by a river community to make Thai salmon, chicken and dill salad.

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.

Four chefs enter the MasterChef kitchen. The Skills Test is set by 2016 winner Gary Maclean with saddle of roe deer & king oyster mushroom katsu curry recipes.

It's the grand final and the top three bakers of the series have their eyes on the prize.

It's the quarterfinal, and Mary Berry and Paul Hollywood test how the remaining contestants cope with unconventional flours and desserts, beginning by baking a signature loaf using non-traditional flours.

Ellie and Liam present fresh tasks ranging from savoury sweet desserts to bold themed showpieces as Benoit Blin and Cherish Finden assess creativity and skill.

Fish and chips is one of Britain's great dishes, and, according to Rick, few places do it better than Whitby, where the secret of its success is the freshness of the North Sea.

Rick spends a surreal afternoon, watching a German film crew at work on a Cornish romance, and discovers a brain-boosting mushroom, which he promptly puts in a stir-fry.

This episode celebrates freshwater fish with recipes for the legendary Murray cod, plus eels, mountain trout, and yabbies.

This program celebrates the hearty deliciousness of seafood with touch-your-heart dishes and stories from northern England, Lebanon, Portugal, and Sri Lanka.

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.

Jamie makes cauliflower macaroni, chicory salad with insane dressing, followed by stewed fruit.

At Henley Rowing Club, Mary makes delicious mixed bean and butternut squash wraps. She is then ferried to the famed Waterside Inn. She is inspired by a river community to make Thai salmon, chicken and dill salad.

Gregg Wallace and Chris Bavin are with a family whose weekly food shopping spend is out of control. With a home renovation underway, every penny counts.

Four more chefs arrive for their Heat. 2016 Champion Gary Maclean sets the Skills Test with steamed razor clams & a molten chocolate tart with oatmeal crumble.

Bakers attempt three challenges weekly, trying to impress judges enough to advance to the next round. Eventually, one is crowned Britain's best amateur baker.

It's the quarterfinal, and Mary Berry and Paul Hollywood test how the remaining contestants cope with unconventional flours and desserts, beginning by baking a signature loaf using non-traditional flours.

At Henley Rowing Club, Mary makes delicious mixed bean and butternut squash wraps. She is then ferried to the famed Waterside Inn. She is inspired by a river community to make Thai salmon, chicken and dill salad.

Jamie makes cauliflower macaroni, chicory salad with insane dressing, followed by stewed fruit.

Bakers attempt three challenges weekly, trying to impress judges enough to advance to the next round. Eventually, one is crowned Britain's best amateur baker.

Four more chefs arrive for their Heat. 2016 Champion Gary Maclean sets the Skills Test with steamed razor clams & a molten chocolate tart with oatmeal crumble.

Gregg Wallace visits two factories in Italy and Wales to explore the secrets behind how Welsh jeans brand Hiut make their trousers; Cherry Healey visits a zip factory to learn how the fastener is made.

It's the quarterfinal, and Mary Berry and Paul Hollywood test how the remaining contestants cope with unconventional flours and desserts, beginning by baking a signature loaf using non-traditional flours.

This episode the bakers face a difficult week. For their first challenge, they must make eight vegetarian pan-fried stuffed flatbreads.

Top chefs from across the UK return for season 20 of Great British Menu, competing to impress judges with inventive dishes and secure a place at the prestigious final banquet.

Gregg visits a family-run business that's been making pasta for four generations and follows the production of one of the factory's best-selling stuffed pastas, their Crab and Crayfish Ravioli.

Kirsten gets festive with a spectacular chocolate trifle recipe. She uncovers the secret to the perfect mousse cake and dishes up a mouthwatering pear, chocolate and pecan masterpiece.

In this episode, Jamie shows how to prepare foccacia stuffed with prosciutto and celeriac remoulade, served with dressed mozzarella and fresh lemon and lime granite.

Mary visits Ireland, where humble comfort food is at the heart of local cuisine. She makes a salmon and fennel one-pot wonder, slow-roast pork with Colcannon mash and a coffee and praline cake.

Gordon shows us how to make the ultimate slow cooked dishes. Recipes include caramelised figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

Four more chefs arrive for their Heat. 2016 Champion Gary Maclean sets the Skills Test with steamed razor clams & a molten chocolate tart with oatmeal crumble.

Twelve new bakers face their first challenges in the Bake Off shed, hoping to impress Maggie and Matt and be named Star Baker. Cake skills are tested this week.

The four semifinalists face three French challenges, beginning by preparing three types of savoury canapes in just two-and-a-half hours. In the Technical challenge they each have to make a Charlotte royale.

Bakers attempt three challenges weekly, trying to impress judges enough to advance to the next round. Eventually, one is crowned Britain's best amateur baker.

Rick Stein sets sail on a voyage of discovery, travelling to the world's centres of seafood excellence seeking recipe ideas with new ingredients.

Rick flees the chaos of his restaurant to seek comfort from the sea. Thirty miles from Padstow, he calms down, when a veteran fisherman introduces him to the best fish in the world.

This program celebrates the sheer deliciousness of seafood on a big scale, including the opulence of fish and seafood served as part of a feast in Malaysia and Singapore, China, Senegal, Brazil and Lebanon.

This program opens with a tour of the world's largest wholesale produce market, Rungis, on the outskirts of Paris, as big as a suburb and selling every food you can imagine.

Gordon shows us how to make the ultimate slow cooked dishes. Recipes include caramelised figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

In this episode, Jamie shows how to prepare foccacia stuffed with prosciutto and celeriac remoulade, served with dressed mozzarella and fresh lemon and lime granite.

Mary visits Ireland, where humble comfort food is at the heart of local cuisine. She makes a salmon and fennel one-pot wonder, slow-roast pork with Colcannon mash and a coffee and praline cake.

The Stantons are spontaneous shoppers, and a fear of the freezer means that they are throwing away a lot of food and money every week. Gregg and Chris see a three-year-old help with the family food shop.

The Quarter Final is under way. An Invention Test features king prawns. Restaurant critics Tom Parker Bowles, Leyla Kazim & Jimi Famurewa return to taste the dishes.

Mary, joined by friend Alex Jones and long-time colleague Lucy Young, celebrates 60 years of cooking by making her most requested classic recipes.

Nigella begins this episode by delving into a historical cookbook that has a recipe for one of her favourite ingredients: the anchovy.

The four semifinalists face three French challenges, beginning by preparing three types of savoury canapes in just two-and-a-half hours. In the Technical challenge they each have to make a Charlotte royale.

Mary visits Ireland, where humble comfort food is at the heart of local cuisine. She makes a salmon and fennel one-pot wonder, slow-roast pork with Colcannon mash and a coffee and praline cake.

In this episode, Jamie shows how to prepare foccacia stuffed with prosciutto and celeriac remoulade, served with dressed mozzarella and fresh lemon and lime granite.

The Stantons are spontaneous shoppers, and a fear of the freezer means that they are throwing away a lot of food and money every week. Gregg and Chris see a three-year-old help with the family food shop.

Mary, joined by friend Alex Jones and long-time colleague Lucy Young, celebrates 60 years of cooking by making her most requested classic recipes.

Nigella begins this episode by delving into a historical cookbook that has a recipe for one of her favourite ingredients: the anchovy.

The Quarter Final is under way. An Invention Test features king prawns. Restaurant critics Tom Parker Bowles, Leyla Kazim & Jimi Famurewa return to taste the dishes.

Gregg visits a family-run business that's been making pasta for four generations and follows the production of one of the factory's best-selling stuffed pastas, their Crab and Crayfish Ravioli.

The four semifinalists face three French challenges, beginning by preparing three types of savoury canapes in just two-and-a-half hours. In the Technical challenge they each have to make a Charlotte royale.

It's the semifinal and chocolate week for the bakers. The first challenge the bakers must complete is creating 12 chocolate biscuit bars.

Top chefs from across the UK return for season 20 of Great British Menu, competing to impress judges with inventive dishes and secure a place at the prestigious final banquet.

Gregg visits the Guinness Brewery in Dublin to see how they combine their centuries old brewing tradition with cutting edge technology; Cherry helps with a spring hops harvest.

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.

Jamie Oliver shows how to make Moroccan lamb chops, served with flatbreads, herby couscous, stuffed peppers and pomegranate - all in half an hour.

Mary looks at how various families use food to create their own wonderful sense of home. She meets a father and daughter who've taken their home cooking to the streets and celebrates Diwali with a family.