LifeStyle Food

Joining host Jo Brand in the studio are three celebrity fans including Danny Baker, all eager to chew over the latest goings on in the tent.

Jamie makes a green veg pasta for his family from the food in his cupboards, fridge, and freezer, and shares his chicken pot pie and vegetable rosti recipes.

Guillaume shows how to make a classic bistro dish: steak tartare with pommes gaufrette, one of the best incarnations of meat and potatoes. We explore butter and meet artisan butter maker Jean-Yves.

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.

Lynton Tapp and runner Stewart McSweyn visit King Island, playing golf at Cape Wickham Golf Links, and sampling famous local food.

Andy teams up with guest Mark Lebrooy to craft a coconut and lemongrass chicken soup accompanied by a refreshing salad of cucumber, pickled ginger, and sesame.

Paul needs to take action to turn his deficit into dollars on the farm, and gets expert help to build a new oven. The CWA ladies arrive at River Cottage seeking Paul's skills with a charity event.

Nigella makes an easy Italian roast chicken and a saffron orzotto, plus a surprisingly simple coffee ice cream for dessert.

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.

Tom and his truck head to Cornwall to cook his favourite sardines recipe, make an early start at a dairy farm, and make his ultimate rice pudding dish.

Jeremy's dishes this week are all comfort food, starting with a meal from his childhood - Guangxi Steamed Chicken topped with chives.

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

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

Jamie takes us through the feast step by step, which has an epic centrepiece at its heart; a slow-roasted, rolled roast shoulder of lamb with a fennel, sage and spicy sausage stuffing.

On the Cesme Peninsula, Rick enjoys creamy Armola cheese matured in goat skins, and the ultimate Turkish breakfast. He also cooks Turkey's iconic dish of 'Sultan's Delight'.

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.

This whole episode is about the great Scottish experience of travelling on the Belmond Royal Scotsman train. James is joined by top Scottish chef Nick Nairn.

Natalie Bassingthwaighte and actor Matt Le Nevez (Offspring, The Kettering Incident) set sail aboard two luxury cruise ships through the Mediterranean, visiting the sights of Israel, Egypt and Corsica.

Nigella starts with her take on the classic light and sunny yoghurt pot cake, while a girls' night in sees Nigella rustling up a super quick dish of squid and prawns.

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

Paul proves that Britain's pies and puds are among the best in the world as he is joined by American baking boys Outsider Tart for a great transatlantic bake-off. Paul discovers the strawberry of the future.

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.

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

The 10 remaining contestants step into the kitchen with the goal of elevating the traditional pizza into a next-level masterpiece.

Kick off your coats and boots, and join James Martin as he rustles up some warming winter food in his kitchen at home in Hampshire.

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

Jamie takes us through the feast step by step, which has an epic centrepiece at its heart; a slow-roasted, rolled roast shoulder of lamb with a fennel, sage and spicy sausage stuffing.

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.

On the Cesme Peninsula, Rick enjoys creamy Armola cheese matured in goat skins, and the ultimate Turkish breakfast. He also cooks Turkey's iconic dish of 'Sultan's Delight'.

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

Guillaume shows how to make a classic bistro dish: steak tartare with pommes gaufrette, one of the best incarnations of meat and potatoes. We explore butter and meet artisan butter maker Jean-Yves.

Andy teams up with guest Mark Lebrooy to craft a coconut and lemongrass chicken soup accompanied by a refreshing salad of cucumber, pickled ginger, and sesame.

Paul needs to take action to turn his deficit into dollars on the farm, and gets expert help to build a new oven. The CWA ladies arrive at River Cottage seeking Paul's skills with a charity event.

Rachel serves a classic quiche Lorraine with buttery pastry, then learns to make crepes with a Parisian street vendor, crafting the city's most famous snack.

Nigella makes an easy Italian roast chicken and a saffron orzotto, plus a surprisingly simple coffee ice cream for dessert.

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.

Ainsley prepares Mediterranean green eggs and ham with cavolo nero, Poppy makes a pan-roasted chicken with veggie sauce, and Sam grills barbecue pork with peaches, courgette, and salsa verde.

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

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

Sixteen cooks from around the world come together to compete in a game-changing culinary competition.

On the Cesme Peninsula, Rick enjoys creamy Armola cheese matured in goat skins, and the ultimate Turkish breakfast. He also cooks Turkey's iconic dish of 'Sultan's Delight'.

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.

This whole episode is about the great Scottish experience of travelling on the Belmond Royal Scotsman train. James is joined by top Scottish chef Nick Nairn.

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

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.

This program celebrates Britain's freshest seasonal food as Hugh cooks and tastes the abundant gifts of autumn. In this special episode, Hugh remembers his highlights of the season.

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.

Rick meets sheep farmer James Rebanks, explores Morecambe Bay for potted shrimps, and cooks his mum's shepherd's pie with son Jack.

Paddy McGuinness and Cherry Healey hit factory floors across Britain for a snoop around their supersized production lines to reveal what the secrets are behind supermarket staples.

The boys are in Andalusia, seeking out the tastiest tapas and finest flamenco. They'll be selling seafood in Malaga and making a meal out of a paella in ancient town Ronda.

Ainsley teams up with Freddy Forster and Lerato Umah-Shaylor for a fun cooking contest at Blickling Hall in Norfolk.

Bobby and Minal, award-winners with a Michelin Bib Gourmand, are now aiming for the ultimate prize: a coveted Michelin star.

Jo Brand reveals the battles between Wimpy, McDonald's, and Burger King that shaped our patties.

Hugh Fearnley-Whittingstall and Paul West face uniquely Australian challenges as they plan to grow produce, raise livestock, and join the local community.

This program celebrates Britain's freshest seasonal food as Hugh cooks and tastes the abundant gifts of autumn. In this special episode, Hugh remembers his highlights of the season.

Sixteen cooks from around the world come together to compete in a game-changing culinary competition.

Ainsley prepares Mediterranean green eggs and ham with cavolo nero, Poppy makes a pan-roasted chicken with veggie sauce, and Sam grills barbecue pork with peaches, courgette, and salsa verde.

Paddy McGuinness and Cherry Healey hit factory floors across Britain for a snoop around their supersized production lines to reveal what the secrets are behind supermarket staples.

The final five chefs must create a dish using a fermented drink called kombucha; two chefs battle for a spot in the semifinals.

Gregg Wallace visits a Derbyshire coffee factory making 175,000 jars daily, while Cherry Healey explores the science of coffee.

Mealtimes made easy as Donna cooks up one pot Chinese chicken, and a standby pasta that you won't even need to shop for.

Mary comes armed with a sumptuous selection of foolproof dishes. Her celebration menu includes lemongrass crab cakes, coq au vin pie, langoustine paella, and her floating islands with caramel.

Jamie kicks things off by cooking up his super-fast sizzling seared scallops, with a cool hack for speedy spuds. He also makes egg and mango chutney flatbread, a cheeky snack for when you're in a hurry.

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.

Taekwondo silver medal winner Lutalo Muhammad helps decide the winner from the two remaining chefs. There are dishes celebrating the Olympic flame and the winner's medal.

Amateur bakers travel the baking world with signature Turkish pides, a steamed rainbow lapis from South East Asia and a supersized French macaron stack.

The bakers face a sweetly filled signature challenge that has them rolling out their skills to impress. If that wasn't enough, the technical challenge is one of the toughest of the series so far.

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

At Peterhead fishmarket, Rick meets a stranger. The wolf-fish, which he had only ever read about, will not win any beauty contests but has firm, white flesh and a wonderful taste.

Rick Stein is on home territory this episode in his beloved Cornwall. He also finds time to pop over to Guernsey and across the Bristol Channel to South Wales for oysters.

Food Safari explores the blend of Portuguese and African cuisines behind Brazilian food. Maeve discovers what makes a churrasco barbecue so delicious.

This episode ventures into the beautifully healthy world of Korean food, full of colour and surprises. Maeve discovers the secrets to the perfect kimchi and the art of Korean barbecue.

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.

Jamie kicks things off by cooking up his super-fast sizzling seared scallops, with a cool hack for speedy spuds. He also makes egg and mango chutney flatbread, a cheeky snack for when you're in a hurry.

Mary comes armed with a sumptuous selection of foolproof dishes. Her celebration menu includes lemongrass crab cakes, coq au vin pie, langoustine paella, and her floating islands with caramel.

Gregg and Chris help a couple in Bromsgrove whose worried daughter is concerned for her parents' health.

Four chefs compete for Scotland with canapes, starters and fish dishes inspired by British invention and innovation. With veteran chef Tom Brown, who will be eliminated?

The judges Paul Hollywood and Prue Leith have set the celebrity bakers some tricky challenges: a fruity drizzle signature cake.

The bakers face a sweetly filled signature challenge that has them rolling out their skills to impress. If that wasn't enough, the technical challenge is one of the toughest of the series so far.

Mary comes armed with a sumptuous selection of foolproof dishes. Her celebration menu includes lemongrass crab cakes, coq au vin pie, langoustine paella, and her floating islands with caramel.

Jamie kicks things off by cooking up his super-fast sizzling seared scallops, with a cool hack for speedy spuds. He also makes egg and mango chutney flatbread, a cheeky snack for when you're in a hurry.

Gregg and Chris help a couple in Bromsgrove whose worried daughter is concerned for her parents' health.

The judges Paul Hollywood and Prue Leith have set the celebrity bakers some tricky challenges: a fruity drizzle signature cake.

Four chefs compete for Scotland with canapes, starters and fish dishes inspired by British invention and innovation. With veteran chef Tom Brown, who will be eliminated?

Gregg Wallace visits a Derbyshire coffee factory making 175,000 jars daily, while Cherry Healey explores the science of coffee.

The bakers face a sweetly filled signature challenge that has them rolling out their skills to impress. If that wasn't enough, the technical challenge is one of the toughest of the series so far.

Joining host Jo Brand in the studio are three celebrity Bake Off fans - double Olympic silver medallist Rebecca James, Creme de la Creme judge Cherish Finden, and comedian Chris Addison.

Jamie rustles up a cheesy veggie quesadilla for his family from what's in his fridge, and shares his meatloaf with spaghetti, and fish tikka curry recipes.

In the semi-finals, the final four chefs face a tangy twist as they're tasked with showcasing one of the classic taste elements.

Gregg Wallace explores a Manchester plant producing 700,000 toilet rolls a day, while Cherry Healey visits Britain's oldest loo factory.

Donna makes pork and fennel meatballs in minutes, the perfect roast pumpkin soup, and a fresh and simple guilt-free dessert.

Mary invites star of The Repair Shop and antique restorer Will Kirk to join her for some cooking in the great outdoors. Will has just moved house, and for the first time has his own garden.

Jamie's cooking up his snappy sesame seared tuna and messy meatball buns, followed by chocolate rye cookies, then to top it off, chicken pot pie, a comforting classic.

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.

Four chefs compete for Scotland with canapes, starters and fish dishes inspired by British invention and innovation. With veteran chef Tom Brown, who will be eliminated?

Remaining bakers create chocolate creations: stunning decorated chocolate cakes, a combined Technical challenge from judges, and two types of individual mirror glazed cakes.

Mary and Paul have set three new challenges that embrace a time when Henry VIII reigned and a time of flamboyant banquets and impressive centre pieces that were Tudor showstoppers.

The judges Paul Hollywood and Prue Leith have set the celebrity bakers some tricky challenges: a fruity drizzle signature cake.

At Morecambe Bay, Lancashire, Rick goes out fishing with Ray Edmondson, one of the Bay's few remaining shrimpers who also owns a fish shop where he pots the shrimps in cayenne.

In Northern Ireland, Rick's first port of call is Strangford Loch, a stretch of water so rich in nutrients that it is a perfect place to farm shellfish and catch langoustines.

Dive into the welcoming world of Mauritian food, one of the great Creole cuisines on Earth, a unique mixture of African, Indian, French and Chinese cuisines.

From the high-protein, high-energy, meat-loving Argentineans and their asado, to the refined cuisine of the fish-loving Peruvians, South America has it all.

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.

Jamie's cooking up his snappy sesame seared tuna and messy meatball buns, followed by chocolate rye cookies, then to top it off, chicken pot pie, a comforting classic.

Mary invites star of The Repair Shop and antique restorer Will Kirk to join her for some cooking in the great outdoors. Will has just moved house, and for the first time has his own garden.

Chris and Jordan help a family of serial snackers who love a takeaway. Can they get them enjoying the same meal, cut down their snacking and save them money?

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?

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.

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.

Mary and Paul have set three new challenges that embrace a time when Henry VIII reigned and a time of flamboyant banquets and impressive centre pieces that were Tudor showstoppers.

Jamie's cooking up his snappy sesame seared tuna and messy meatball buns, followed by chocolate rye cookies, then to top it off, chicken pot pie, a comforting classic.

Chris and Jordan help a family of serial snackers who love a takeaway. Can they get them enjoying the same meal, cut down their snacking and save them money?

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.

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?

Gregg Wallace explores a Manchester plant producing 700,000 toilet rolls a day, while Cherry Healey visits Britain's oldest loo factory.

Mary and Paul have set three new challenges that embrace a time when Henry VIII reigned and a time of flamboyant banquets and impressive centre pieces that were Tudor showstoppers.

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.