LifeStyle Food

The bakers take on Fresh Week, with the signature bake being 12 identical vegan slices, which must have three layers and contain fresh fruit.

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.

Justine takes us fishing and gathers a spectacular array of fresh seafood for a beachside barbecue.

Ben Milbourne and Henry Terry explore Tasmania's West Coast, visiting the Morrisons Huon Pine Sawmill and staying at the Wheelhouse Apartments, before seeing The Ship That Never Was.

Acclaimed young chef Louis Tikaram will be joining Andy in the kitchen for his egg and vegetable fried rice. Courtney will be showing us her free-form tomato picnic tart.

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

Big Boy the pig is now ready for the butcher. This emotionally charged episode brings us face-to-face with what goes into putting meat onto our dinner plate.

Ellie and Liam bring the teams together for another round of high-level pastry tests, with Benoit Blin and Cherish Finden expecting exceptional standards.

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 step-by-step method for creating mouth-watering venison pies. For dessert, he makes a pear and chocolate frangipane tart served with Chantilly cream.

Jeremy is exploring the dishes everyone has seen on Asian Restaurant menus, but he's adding some twists to make them extra special. His first dish is iconic - Crispy Belly Pork.

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

Jamie makes a creamy red pepper pasta & bread sauce traybake. He showcases a big beef brisket & a bean dish. Then, he wraps it up with a fantastic free form strawberry tart.

Jamie makes meals for under $1 a serve; from a chicken roast that saves both time and money to a meal that turns a pancake into a showstopper, a pizza with no oven and a microwave chilli con carne.

Rick arrives just in time to see locals celebrating a festival in honour of Palermo's patron saint, Rosalia, and even gets a cookery lesson from a real life duchess.

Rick Stein begins his culinary tour in Galicia on the Atlantic coast. He drives an old camper van, the perfect vehicle to discover places off the beaten track, to sample the classic dishes of rural Spain.

James returns home to his native Yorkshire, where he is joined by good friend and multi-award-winning chef Brian Turner.

Rebecca Gibney and Cameron Daddo experience Washington DC like royalty, exploring the National Gallery of Art, and touring the Oval Office at The People's House: A White House Experience.

Mary and Jamie Oliver cook Mary's family favourites, including mushroom chicken, lamb tagine, prawn curry, and lemon drizzle cake. They reminisce and play table football.

Jamie makes a creamy red pepper pasta & bread sauce traybake. He showcases a big beef brisket & a bean dish. Then, he wraps it up with a fantastic free form strawberry tart.

Paul Hollywood creates his favourite pies and puddings with a lovingly crafted cheese from Botton in Yorkshire, lavender from Kent, and a huge amount of perfect chocolate from chocolatier Paul A Young.

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.

The auditions conclude as the professional chefs battle for one of the coveted five spots.

James makes delicious meals with leftover food that tastes even better the second time around. No more soggy roast meat sandwiches on Sunday nights.

Jamie makes a creamy red pepper pasta & bread sauce traybake. He showcases a big beef brisket & a bean dish. Then, he wraps it up with a fantastic free form strawberry tart.

Jamie makes meals for under $1 a serve; from a chicken roast that saves both time and money to a meal that turns a pancake into a showstopper, a pizza with no oven and a microwave chilli con carne.

Justine takes us fishing and gathers a spectacular array of fresh seafood for a beachside barbecue.

Rick arrives just in time to see locals celebrating a festival in honour of Palermo's patron saint, Rosalia, and even gets a cookery lesson from a real life duchess.

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

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.

Acclaimed young chef Louis Tikaram will be joining Andy in the kitchen for his egg and vegetable fried rice. Courtney will be showing us her free-form tomato picnic tart.

The team uncover the secrets in our supermarket trolleys. This time it's the frozen aisle, from chips to ice cream. And why do frozen ready meals have best-before dates?

Big Boy the pig is now ready for the butcher. This emotionally charged episode brings us face-to-face with what goes into putting meat onto our dinner plate.

Mary and Jamie Oliver cook Mary's family favourites, including mushroom chicken, lamb tagine, prawn curry, and lemon drizzle cake. They reminisce and play table football.

Ellie and Liam bring the teams together for another round of high-level pastry tests, with Benoit Blin and Cherish Finden expecting exceptional standards.

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.

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.

Jamie makes a creamy red pepper pasta & bread sauce traybake. He showcases a big beef brisket & a bean dish. Then, he wraps it up with a fantastic free form strawberry tart.

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

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!

Rick arrives just in time to see locals celebrating a festival in honour of Palermo's patron saint, Rosalia, and even gets a cookery lesson from a real life duchess.

Rick Stein begins his culinary tour in Galicia on the Atlantic coast. He drives an old camper van, the perfect vehicle to discover places off the beaten track, to sample the classic dishes of rural Spain.

James returns home to his native Yorkshire, where he is joined by good friend and multi-award-winning chef Brian Turner.

Jamie makes a creamy red pepper pasta & bread sauce traybake. He showcases a big beef brisket & a bean dish. Then, he wraps it up with a fantastic free form strawberry tart.

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.

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.

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.