LifeStyle Food

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.

Rick has a moment in a small Cornish village where the locals share the local speciality, Stargazey Pie, cooked once a year to celebrate the saving of the village from starvation.

Guillaume Brahimi guides viewers through essential herbs and vegetables, then shows how to cook a perfect steak with potatoes found in Parisian bistros.

Food Safari dives into the spicy world of Indonesian food with chef Rohanna Halim, exploring key ingredients and fresh herbs and spices now widely available.

Gordon's Ultimate Home Cooking course continues with a flavour-packed Middle Eastern breakfast, lunch and dinner. Recipes include a delicious twist on classic hummus made with beetroot and wonderful lamb koftas.

Jamie prepares tasty crusted cod with mashy peas, tartare sauce and warm garden salad.

Comedian Alan Carr loves classic home-cooked comfort food, but he doesn't know where to begin making it. Determined to learn how to cook before his 50th birthday, he asks Mary for help.

Gregg and Chris are in Manchester helping two mums cook and work together in order to feed fussy kids.

Paralympic gold medal sprinter Jonnie Peacock helps decide the winner from the two remaining chefs. There are dishes celebrating dressage, women's rugby and weightlifting.

Bakers show off their pastry techniques with a signature birthday pie, an Egyptian Lenza tart with milk custard and pomegranate jam, and an iconic mille feuille.

Acclaimed pastry chef Kirsten Tibballs returns with expert tips, creative techniques and clever shortcuts to help elevate homemade desserts and inspire confidence in every baker.

The bakers face a steamy technical challenge without an oven, as Paul and Mary step out of the tent to leave the bakers with only a basic set of instructions and ingredients.

Jamie prepares tasty crusted cod with mashy peas, tartare sauce and warm garden salad.

Gregg and Chris are in Manchester helping two mums cook and work together in order to feed fussy kids.

Acclaimed pastry chef Kirsten Tibballs returns with expert tips, creative techniques and clever shortcuts to help elevate homemade desserts and inspire confidence in every baker.

Bakers show off their pastry techniques with a signature birthday pie, an Egyptian Lenza tart with milk custard and pomegranate jam, and an iconic mille feuille.

Paralympic gold medal sprinter Jonnie Peacock helps decide the winner from the two remaining chefs. There are dishes celebrating dressage, women's rugby and weightlifting.

Gregg Wallace is in London at Europe's largest biscuit factory, where they produce 80 million biscuits every day, following the production of chocolate Digestives.

The bakers face a steamy technical challenge without an oven, as Paul and Mary step out of the tent to leave the bakers with only a basic set of instructions and ingredients.

It is bread week, so Jo and her guests cast their eyes over the baked bread brought in by the studio audience, and look at viewer photos of their bakes from home, be they triumphs or heroic fails.

Jamie responds to the changing times by sharing clever recipes that can swap out ingredients for whatever you have to hand.

The eight remaining competitors must work together in teams to create a cohesive three-course meal.

Gregg Wallace explores the Grimsby factory that processes 165 tonnes of fish a week, and produces 80,000 cod fish fingers daily, while Cherry Healey travels to Iceland where they land up to 50 tonnes of cod a day.

Donna revamps some classics with her chic and easy version of steak and three veg, and her special twist on pasta carbonara.

Mary Berry catches up with her friend Claudia Winkleman to share simple recipes perfect for a lazy weekend. They take a stroll to a foodie treasure trove, and Mary has a surprise in store.

Jamie cooks chicken skewers with amazing satay sauce, which he serves with a fiery noodle salad, followed by fruit and mint sugar.

Acclaimed pastry chef Kirsten Tibballs returns with expert tips, creative techniques and clever shortcuts to help elevate homemade desserts and inspire confidence in every baker.

Paralympic gold medal sprinter Jonnie Peacock helps decide the winner from the two remaining chefs. There are dishes celebrating dressage, women's rugby and weightlifting.

In Vintage Week, our remaining amateur bakers step back in time to bake filled profiteroles, a tasty beef wellington, and create a classic checkerboard cake.

Nine bakers remains, and - for the very first time - it is Batter Week. Mary and Paul have set three challenges to test the bakers on some store cupboard classics.

Bakers show off their pastry techniques with a signature birthday pie, an Egyptian Lenza tart with milk custard and pomegranate jam, and an iconic mille feuille.

It's 6am but Rick is as inspired as ever, whether on a tropical beach in Goa or on a fishing trip that brings in a catch of hundreds of shellfish.

Rick takes in the white sands and turquoise seas of Noosa. He meets TV chef Sally Jenkins, who shows Rick a thing or two about seafood cooking, Australian style.

Explore Mediterranean flavours with Maltese cuisine. Chef Paul Camilleri cooks his family recipe for rabbit stew, the national dish of Malta.

Maeve visits a Pakistani eatery to discover favourite dishes like slow cooked lamb. Waqar Younis shows how Pakistanis enjoy eating with bread.

Gordon proves that home-cooked healthy food can be as good for you as it is delicious. Gordon's daughter Holly helps him cook a wonderful dinner of aromatic lamb chops followed by healthy mango sundae.

Jamie cooks chicken skewers with amazing satay sauce, which he serves with a fiery noodle salad, followed by fruit and mint sugar.

Mary Berry catches up with her friend Claudia Winkleman to share simple recipes perfect for a lazy weekend. They take a stroll to a foodie treasure trove, and Mary has a surprise in store.

Gregg and Chris are in Bromley with a family bored of the same old meals, to get them all to play their part in the kitchen.

Four chefs from the south-west of England compete, with canapes, starters and fish dishes inspired by British invention and innovation. Who will be eliminated?

In London, Vikkie and Wayne's nightly backup meals for fussy kids double their shopping bills and send food waste soaring.

Paul looks back at his early career, from an apprentice baker to working at a five-star stately home. On the menu: fresh fruit doughnuts, pork pie and Danish pastries.

Nine bakers remains, and - for the very first time - it is Batter Week. Mary and Paul have set three challenges to test the bakers on some store cupboard classics.

Mary Berry catches up with her friend Claudia Winkleman to share simple recipes perfect for a lazy weekend. They take a stroll to a foodie treasure trove, and Mary has a surprise in store.

Jamie cooks chicken skewers with amazing satay sauce, which he serves with a fiery noodle salad, followed by fruit and mint sugar.

Gregg and Chris are in Bromley with a family bored of the same old meals, to get them all to play their part in the kitchen.

In London, Vikkie and Wayne's nightly backup meals for fussy kids double their shopping bills and send food waste soaring.

Paul looks back at his early career, from an apprentice baker to working at a five-star stately home. On the menu: fresh fruit doughnuts, pork pie and Danish pastries.

Four chefs from the south-west of England compete, with canapes, starters and fish dishes inspired by British invention and innovation. Who will be eliminated?

Gregg Wallace explores the Grimsby factory that processes 165 tonnes of fish a week, and produces 80,000 cod fish fingers daily, while Cherry Healey travels to Iceland where they land up to 50 tonnes of cod a day.

Nine bakers remains, and - for the very first time - it is Batter Week. Mary and Paul have set three challenges to test the bakers on some store cupboard classics.

Joining host Jo Brand in the studio are former shadow chancellor Ed Balls, chef Monica Galetti and comedian Henning Wehn.

In unprecedented times, Jamie shares delicious recipes that use whatever ingredients you have at hand.

The seven remaining chefs work individually to create Japanese-inspired dishes for their bento boxes. One judge oversees the chefs, while two judges blindly taste test their creations.

Gregg Wallace is in the Netherlands at one of the world's biggest sauce factories. Its annual output is 250,000 tonnes of condiments. Meanwhile, Cherry Healey is making the glass jars Gregg needs for his mayonnaise.

Leftovers never looked so good when Donna makes prawn fried rice, and great for any barbecue are her gourmet beef burgers.

Wildlife cameraman and presenter Hamza Yassin is a cautious cook who knows more about preparing food for animals than humans, so he's looking for some fuss-free dishes to expand his horizons.

Jamie knocks up broccoli orecchiette with courgette and bocconcini salad, plus prosciutto and melon salad.

Gordon shows us how to cook sensational food, Gordon's daughter Holly helps him cook a light dinner of griddled chicken with chickpeas, lemon and basil granita.

Four chefs from the south-west of England compete, with canapes, starters and fish dishes inspired by British invention and innovation. Who will be eliminated?

In Dessert Week, amateur bakers create three desserts: a family favourite, a beautiful layered Opera Cake with a twist, and a Showstopping Ice Cream Cake Pop.

For the signature challenge it is breakfast time, Danish style. In the technical challenge, Mary asks the bakers to keep their cool, giving them limited time and instructions to bake a classic British tart.

In London, Vikkie and Wayne's nightly backup meals for fussy kids double their shopping bills and send food waste soaring.

Paul looks back at his early career, from an apprentice baker to working at a five-star stately home. On the menu: fresh fruit doughnuts, pork pie and Danish pastries.

Rick fulfils a dream when he finds a rough oyster shack where fish are steamed over an open fire, and there are no table cloths.

Rick is on the exotic Thai coastline resort of Hua Hin. In the local hot and bustling market Rick collects ingredients for a red curry fish dish.

This episode explores Croatian food. Maeve and Dennis Valcich, a proud promoter of his homeland's cuisine, reveal the ingredients central to Croatian cooking.

This episode savours the wonderful complexity of Singaporean food. Top chef Chui Lee Luk makes a marvellous Assam fish, adapting her mother's treasured recipe.

Gordon shows us how to cook sensational food, Gordon's daughter Holly helps him cook a light dinner of griddled chicken with chickpeas, lemon and basil granita.

Jamie knocks up broccoli orecchiette with courgette and bocconcini salad, plus prosciutto and melon salad.

Wildlife cameraman and presenter Hamza Yassin is a cautious cook who knows more about preparing food for animals than humans, so he's looking for some fuss-free dishes to expand his horizons.

Gregg and Chris wean a Scottish family off takeaways, reduce their waste and get them cooking meals everyone can enjoy.

Chefs from London and the South East compete with Olympic-themed mains and desserts; the remaining three chefs battle for the win.

Jamie picks tomatoes for sticky chicken traybake, makes rice pudding with strawberry jam, pickles homegrown chillies for prawn skewers & prepares green gazpacho soup.

For the signature challenge it is breakfast time, Danish style. In the technical challenge, Mary asks the bakers to keep their cool, giving them limited time and instructions to bake a classic British tart.

Wildlife cameraman and presenter Hamza Yassin is a cautious cook who knows more about preparing food for animals than humans, so he's looking for some fuss-free dishes to expand his horizons.

Jamie knocks up broccoli orecchiette with courgette and bocconcini salad, plus prosciutto and melon salad.

Gregg and Chris wean a Scottish family off takeaways, reduce their waste and get them cooking meals everyone can enjoy.

Jamie picks tomatoes for sticky chicken traybake, makes rice pudding with strawberry jam, pickles homegrown chillies for prawn skewers & prepares green gazpacho soup.

Chefs from London and the South East compete with Olympic-themed mains and desserts; the remaining three chefs battle for the win.

Gregg Wallace is in the Netherlands at one of the world's biggest sauce factories. Its annual output is 250,000 tonnes of condiments. Meanwhile, Cherry Healey is making the glass jars Gregg needs for his mayonnaise.