LifeStyle Food

Jo Brand hosts and is joined by three celebrity Bake Off fans to dissect the week's events in the tent - Deborah Meaden from Dragon's Den, chef Michael Caines and comedian Miles Jupp.

Jamie turns the standard fry up into something special. He shares recipes from the past: his allotment veg pie, and frozen fish tikka masala.

The final three chefs race against the clock to craft a sensational three-course meal. One chef rises to the top and wins the grand prize.

Gregg Wallace tours a North Yorkshire factory making 625,000 sausages daily, as Cherry Healey uncovers the science behind the banger.

Donna cooks up an easy chicken pie, shows her secret to simple jam tarts, and makes a magical baked lemon pudding.

Even though she's queen of the kitchen, Mary Berry spends just as much time in the garden, growing ingredients for her delicious dishes packed with fruit and vegetables.

Jamie's cooking up his quick Asian fish cakes, with a brilliant tip for a sweet and spicy glaze, then his speedy lemony courgette linguine.

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 remaining chefs from Scotland compete over dishes inspired by 2024's Olympics and Paralympics in Paris, but when the chefs are this close, who will win and who must go home?

Final bakers compete, creating their Signature high tea, a difficult Technical Terrine set by Maggie Beer, and for their final Showstopper a 3D Illusion Cake.

In the signature challenge, the bakers are once again butter-bashing and folding their pastry to achieve perfect lamination for a difficult French pastry.

Bakers bring magic to the tent with elevated fairy bread, sugar plum cookies sandwiched with jam and ricotta, and an edible pop up story book made from cake and cookies.

Cromer is famed for its small, sweet, succulent crabs. Rick joins the crab fishermen to lift the pots then cooks a simple but effective dish by baking the crabmeat in its shell.

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.

Food Safari explores the nourishing foods of Egypt as Maeve discovers their favourite dishes. We meet Ramy Megalaa, chef and restaurateur, who introduces Maeve to the key ingredients in Egyptian cooking.

First chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.

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's cooking up his quick Asian fish cakes, with a brilliant tip for a sweet and spicy glaze, then his speedy lemony courgette linguine.

Even though she's queen of the kitchen, Mary Berry spends just as much time in the garden, growing ingredients for her delicious dishes packed with fruit and vegetables.

Can Chris and Jordan help a family with different tastes come together at mealtimes and get them eating more fruit and veg, fewer snacks and one meal for all, plus save them money?

The judges are joined by one of Britain's most decorated Olympians to decide Scotland's winner. With dishes celebrating the Olympics and Paralympics, who will get through?

NHS doctors Preeti and Sanjeev in Manchester are struggling to juggle their hectic work lives and the multiple meal demands of their three children.

Paul heads for Cyprus, where he lived for six years. He's reunited with friends and makes a classic ham and cheese croissant, baklava, spanakopita, and a Cypriot village bread.

In the signature challenge, the bakers are once again butter-bashing and folding their pastry to achieve perfect lamination for a difficult French pastry.

Even though she's queen of the kitchen, Mary Berry spends just as much time in the garden, growing ingredients for her delicious dishes packed with fruit and vegetables.

Jamie's cooking up his quick Asian fish cakes, with a brilliant tip for a sweet and spicy glaze, then his speedy lemony courgette linguine.

Can Chris and Jordan help a family with different tastes come together at mealtimes and get them eating more fruit and veg, fewer snacks and one meal for all, plus save them money?

Jamie cooks plums with crispy duck, harvests honey from beehives, griddles peppers for panzanella salad, makes courgette rice dish & sour cherry frangipane tart.

Four chefs compete for Wales with canapes, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?

Gregg Wallace visits a Nottinghamshire factory producing 250,000 jars of curry sauce daily.

It is the final, and with just three of the original 12 bakers remaining. The theme for the final is a Royal Bake Off, as the tent plays host to three challenges to impress the Queen.

Jo Brand is joined in the studio by Mary Berry to get her take on the nerve-wracking final bakes and why she and Paul chose their eventual champion.

Jamie cooks up some delicious Singapore rice from what is left in the fridge and shares recipes from the past, a rustic gnocchi and five-ingredient chicken traybake.

Ambitious cooks compete in a towering kitchen with three distinct levels, where access to ingredients and tools tests their creativity, skill and ability to adapt under pressure.

Gregg Wallace is in Lowestoft at an enormous frozen food factory, where they produce 1 million potato waffles a day.

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

'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?

Jamie's cooking up his high-speed ginger shakin' beef, teamed with one-minute-wonder veg, pak choi. Followed by crispy squid and smashed avo.

Gino is back exploring Tuscany and celebrating the mammas who use the land to great effect. He learns about classic Tuscan food traditions that use simple ingredients to create rich meals.

Four chefs compete for Wales with canapes, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?

The amateur bakers aim to make the best loaves in bread week. They make signature bread sticks, a Zopf and showstopping scored and painted loaves.

This episode sees the bakers take on a fruity challenge. Prue sets her first technical challenge: a kids' party favourite. Plus, the trickiest showstopper ever set in the first week: an illusion cake.

Jamie cooks plums with crispy duck, harvests honey from beehives, griddles peppers for panzanella salad, makes courgette rice dish & sour cherry frangipane tart.

Rick Stein takes us to meet an extraordinary family who are making some of the best Gouda cheese in Britain, from which he cooks a tortilla dish with caramelised apples, onions and Cornish Gouda.

Rick Stein meets young chef Tom Adams who runs Combeshead Farm, a leading field-to-fork restaurant in Cornwall. Here they grow and produce all of their own food, from sourdough bread to pork pies.

This African-themed episode is filled with delicious recipes from some great chefs and home cooks, and ingredients that are now available in Australia.

Explore the food of Syria - one of the most vibrant cuisines of the Middle East, full of herbs, spices and traditions stretching back many generations.

Gino is back exploring Tuscany and celebrating the mammas who use the land to great effect. He learns about classic Tuscan food traditions that use simple ingredients to create rich meals.

Jamie's cooking up his high-speed ginger shakin' beef, teamed with one-minute-wonder veg, pak choi. Followed by crispy squid and smashed avo.

'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 Jordan help convenience-loving parents who need to give their health a kickstart. Can we get them planning, cooking from scratch and eating together, plus save them money?

The three remaining Welsh chefs cook their mains and desserts celebrating the Olympics and Paralympics. There's stress, disasters and triumph as only two can make it through.

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

This episode sees the bakers take on a fruity challenge. Prue sets her first technical challenge: a kids' party favourite. Plus, the trickiest showstopper ever set in the first week: an illusion cake.

'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?

Jamie's cooking up his high-speed ginger shakin' beef, teamed with one-minute-wonder veg, pak choi. Followed by crispy squid and smashed avo.

Chris and Jordan help convenience-loving parents who need to give their health a kickstart. Can we get them planning, cooking from scratch and eating together, plus save them money?

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

The three remaining Welsh chefs cook their mains and desserts celebrating the Olympics and Paralympics. There's stress, disasters and triumph as only two can make it through.

Gregg Wallace is in Lowestoft at an enormous frozen food factory, where they produce 1 million potato waffles a day.

This episode sees the bakers take on a fruity challenge. Prue sets her first technical challenge: a kids' party favourite. Plus, the trickiest showstopper ever set in the first week: an illusion cake.

Kicking off the series, Jo is joined by brand new GBBO judge Prue Leith, as well as a panel of famous Bake Off fans who discuss all things from Prue's technical challenge to the tricky illusion cakes.

Jamie makes crunchy coated salmon, and shares helpful recipes from his archive including aubergine daal, and a pork and chickpea stew.

Maeve and Guillaume travel to the mountainous Ardeche region of France to meet artisan goat cheese maker Jerome Herphelin and his happy herd of goats.

Kev the crab man takes Justine out to collect crabs and they have a cook off, you decide whose crabs look better. She also prepares barramundi in Port Douglas and heads to Tallebudgera Beach.

Lynton and Stewart continue their King Island adventure, tasting cheese at King Island Dairy, and exploring Currie, before enjoying a fresh produce platter at Porky Beach Retreat.

Courtney and Michael create a must-try recipe at home, their flavourful traybake kung pao cauliflower. Meanwhile, Louis showcases his culinary skills by preparing a mouthwatering crispy skin chicken.

Paul's poultry have matured, and abattoir guru Chris is back to share his knowledge and wisdom. Blacksmith Iain returns to give Paul a hand building a barbecue grill before taking it to the Bermagui Seaside Fair.

Nigella treats her friends to an Italian-inspired supper of pork loin stuffed with parma ham, served alongside her speedy mock mash and lazy person's vignarola.

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 bring magic to the tent with elevated fairy bread, sugar plum cookies sandwiched with jam and ricotta, and an edible pop up story book made from cake and cookies.

Tom heads to Scotland, starting on the Isle of Mull in search of mussels. He then travels south to Arbroath, home to some of the country's largest soft fruit farms.

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 cooks plums with crispy duck, harvests honey from beehives, griddles peppers for panzanella salad, makes courgette rice dish & sour cherry frangipane tart.

This week Jamie cooks a beautiful summery feast, a stunning side of salmon, stuffed with mouthwatering Mediterranean flavours, lemony potatoes and roasted tomatoes.

Rick Stein arrives in Istanbul for the Bluefish season, fishing on the Bosphorus. He cooks kofte kebabs with pistachios and the Black Sea dish Kapuska.

Rick departs Italy and makes his way to the Greek island of Corfu, where he attends a family feast. He visits kitchens in restaurants all over the island, and learns how to make an authentic baked Greek omelette.

James takes a trip to the stunning Cairngorms National Park, where he's joined by chef pal Nick Nairn. They visit some friendly reindeer, and brave the rapids on the River Spey when they go white-water rafting.

Cameron Daddo and Love Me's Heather Mitchell experience luxury in the magnificent Maldives. Whether it's a sunrise sandbank breakfast or zip-lining through treetops, they revel in this premium island holiday destination.

Nigella prepares plum and amaretti crumble, mushroom risotto, and chocolate pasta with dark butterscotch sauce.

Jamie cooks plums with crispy duck, harvests honey from beehives, griddles peppers for panzanella salad, makes courgette rice dish & sour cherry frangipane tart.

Paul gets his best of British pies and puds well and truly spiced up with the irrepressible Levi Roots, before returning the favour with his own amazing Caribbean banana tarte tatin.

Bakers bring magic to the tent with elevated fairy bread, sugar plum cookies sandwiched with jam and ricotta, and an edible pop up story book made from cake and cookies.

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

Using a bounty of fresh ingredients from the platform, the chef who prepares the best Greek entree wins immunity for their team.

James creates dishes perfectly suited to unwinding with a cup of steaming coffee and the Sunday papers. Homemade buttery croissants and a classic asparagus brunch hit the headlines.

Jamie cooks plums with crispy duck, harvests honey from beehives, griddles peppers for panzanella salad, makes courgette rice dish & sour cherry frangipane tart.

This week Jamie cooks a beautiful summery feast, a stunning side of salmon, stuffed with mouthwatering Mediterranean flavours, lemony potatoes and roasted tomatoes.

Kev the crab man takes Justine out to collect crabs and they have a cook off, you decide whose crabs look better. She also prepares barramundi in Port Douglas and heads to Tallebudgera Beach.

Rick Stein arrives in Istanbul for the Bluefish season, fishing on the Bosphorus. He cooks kofte kebabs with pistachios and the Black Sea dish Kapuska.

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

Maeve and Guillaume travel to the mountainous Ardeche region of France to meet artisan goat cheese maker Jerome Herphelin and his happy herd of goats.

Courtney and Michael create a must-try recipe at home, their flavourful traybake kung pao cauliflower. Meanwhile, Louis showcases his culinary skills by preparing a mouthwatering crispy skin chicken.

Paul's poultry have matured, and abattoir guru Chris is back to share his knowledge and wisdom. Blacksmith Iain returns to give Paul a hand building a barbecue grill before taking it to the Bermagui Seaside Fair.

Follow Rachel as she discovers how Swedish cooking is both resourceful in using what nature has to offer, and maximising its shelf life.

Nigella treats her friends to an Italian-inspired supper of pork loin stuffed with parma ham, served alongside her speedy mock mash and lazy person's vignarola.

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 bring magic to the tent with elevated fairy bread, sugar plum cookies sandwiched with jam and ricotta, and an edible pop up story book made from cake and cookies.