LifeStyle Food

Jamie kicks things off with a deliciously foolproof aromatic lamb curry that's knocked together in no time, followed by his flavour-packed harissa squash salad.

Mary embraces the British countryside with cooking inspired by what we grow on our farms and gardens. She takes a journey on one of the Watercress Line's 19th-century steam trains.

Chris and Gregg head to Amersham in Buckinghamshire to visit a former ballet dancer. Single mum Gabrielle proves to be the pair's biggest challenge to-date, shopping up to three times a day, and spending thousands.

It's Judges' Day and only one chef can go through to represent the North West.

Nisha cooks a garden herb meatball curry, Indian chai tea, Mayan chilli hot chocolate, tandoori chops with turmeric chips and tandoori paneer kebabs.

It's the semifinal, and our remaining bakers are all desperate to claim their place in the final. Who has the skill to reach the final, and who will fall at the final hurdle?

Mary embraces the British countryside with cooking inspired by what we grow on our farms and gardens. She takes a journey on one of the Watercress Line's 19th-century steam trains.

Jamie kicks things off with a deliciously foolproof aromatic lamb curry that's knocked together in no time, followed by his flavour-packed harissa squash salad.

Chris and Gregg head to Amersham in Buckinghamshire to visit a former ballet dancer. Single mum Gabrielle proves to be the pair's biggest challenge to-date, shopping up to three times a day, and spending thousands.

Nisha cooks a garden herb meatball curry, Indian chai tea, Mayan chilli hot chocolate, tandoori chops with turmeric chips and tandoori paneer kebabs.

It's Judges' Day and only one chef can go through to represent the North West.

In the grand finale, bakers vie for the title with a Top Forward Cake, a Raspberry and Chocolate Entremets, and a spectacular Choux-Stopper creation.

It's the semifinal, and our remaining bakers are all desperate to claim their place in the final. Who has the skill to reach the final, and who will fall at the final hurdle?

Joining Jo are guests Danny Baker, Fay Ripley and Rob Beckett. Jo and her guests will be looking at how the bakers managed to cope with the delicate demands of patisserie week.

Impossible to traverse Burgundy without indulging in wine, Justine concocts a wine-infused gourmandise. A visit to La Table Maison Lobbies unfolds the secrets of two local delights.

The Yale Whiffenpoofs singing group perform; the chefs must model their expertise and work in harmony for their next challenge...balancing an array of ingredients to create a dish that sings.

Gregg Wallace and Chris Bavin help families in the UK eat well for less.

Join Justine in the French countryside, savouring mini croissants, exploring the world-famous Chablis wine at Domaine Laroche, and indulging in iconic madeleines.

Mary loves entertaining and creates some timeless classics in this episode. She visits Leeds Castle with acclaimed florist Simon Lycett in preparation for the Festival of Flowers.

To get it all going, Jamie is sharing his Sicilian tuna pasta, and sticky teriyaki aubergine.

Gino heads to the rugged region of Calabria with eldest son, Luciano, to experience the Italian simple life that he grew up with on his grandfather's farm.

It's Judges' Day and only one chef can go through to represent the North West.

Over the next 10 weeks, 12 baking enthusiasts will undertake a series of intricate baking challenges under the watchful eyes of judges Maggie Beer and Matt Moran.

The final sees Paul Hollywood and Prue Leith set three challenges that will test every aspect of the bakers' skills. Who will be crowned the winner for 2018?

Nisha cooks a garden herb meatball curry, Indian chai tea, Mayan chilli hot chocolate, tandoori chops with turmeric chips and tandoori paneer kebabs.

Back home in the West Country, Rick meets food pioneers, visits cheesemaker Mary Quicke, and cooks carrot tarte tatin and filo pie.

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

Maeve seeks out the deeply satisfying carbohydrates at the heart of many of the great dishes of the world. In this episode, Indian, Italian, Lebanese and Cuban recipes are the stars.

Maeve O'Meara explores the iconic dishes of the world that honour spring, when vegetables are at their sweetest and most tender.

Gino heads to the rugged region of Calabria with eldest son, Luciano, to experience the Italian simple life that he grew up with on his grandfather's farm.

To get it all going, Jamie is sharing his Sicilian tuna pasta, and sticky teriyaki aubergine.

Mary loves entertaining and creates some timeless classics in this episode. She visits Leeds Castle with acclaimed florist Simon Lycett in preparation for the Festival of Flowers.

Gregg Wallace and Chris Bavin help families in the UK eat well for less.

Great British Menu is 20. With 4 new chefs from the South West. Presented by Andi Oliver.

Jamie hosts a Christmas party making cheesy filo parcels, cauliflower lasagne, hasselback root veg with jerk rub, chicken kebabs & sticky toffee coffee pudding.

The final sees Paul Hollywood and Prue Leith set three challenges that will test every aspect of the bakers' skills. Who will be crowned the winner for 2018?

Mary loves entertaining and creates some timeless classics in this episode. She visits Leeds Castle with acclaimed florist Simon Lycett in preparation for the Festival of Flowers.

To get it all going, Jamie is sharing his Sicilian tuna pasta, and sticky teriyaki aubergine.

Gregg Wallace and Chris Bavin help families in the UK eat well for less.

Jamie hosts a Christmas party making cheesy filo parcels, cauliflower lasagne, hasselback root veg with jerk rub, chicken kebabs & sticky toffee coffee pudding.

Great British Menu is 20. With 4 new chefs from the South West. Presented by Andi Oliver.

Over the next 10 weeks, 12 baking enthusiasts will undertake a series of intricate baking challenges under the watchful eyes of judges Maggie Beer and Matt Moran.

The final sees Paul Hollywood and Prue Leith set three challenges that will test every aspect of the bakers' skills. Who will be crowned the winner for 2018?

Joining Jo are guests Joe Wilkinson, Richard Osman and Noel Fielding. Jo and her guests will be looking at how the bakers managed to cope with their inevitable nerves as they took part in the final.

Join Justine in the French countryside, savouring mini croissants, exploring the world-famous Chablis wine at Domaine Laroche, and indulging in iconic madeleines.

Team members work together in a secret ingredient challenge.

Greg and Chris are in Blackpool, and they've got a challenge on their hands with the busy Atkinson family. Despite working 50 hours a week, feeding the family has fallen to mum Michelle, and she's fed up.

Justine relishes award-winning goat cheese at La Ferme d'Ulteria, crafts a fresh salad, and collaborates with Chef Leo for the Captain's Dinner in the historic Dordogne region.

Mary visits one of her beloved locations, Port Isaac on the Cornwall coast. Alongside local chef Nathan Outlaw, she creates some wonderful classics inspired by the great outdoors.

Jamie kicks things off with his hot-smoked salmon pasta: an exciting supper for two that's time-saving and a total treat.

Gino takes daughter, Mia, who shares his passion for cooking, to the Gallura region of Northern Sardinia to learn how local culture and recipes are traditionally handed down through Italian families.

Great British Menu is 20. With 4 new chefs from the South West. Presented by Andi Oliver.

It's the second week and the bakers attempt filled biscuits, a tricky technical from Matt, and a showstopper fit for bakers and builders alike.

The Bake Off is back. This time with a baker's dozen as 13 of the nation's best amateur bakers are entering the iconic white tent to tackle challenges set by judges Paul Hollywood and Prue Leith.

Jamie hosts a Christmas party making cheesy filo parcels, cauliflower lasagne, hasselback root veg with jerk rub, chicken kebabs & sticky toffee coffee pudding.

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.

Protein-rich beans have always been the heavy lifters of the vegetable world. Maeve discovers the secrets of a classic falafel with founder of a Middle Eastern food empire, Faysal El-Abd, and tastes a falafel roll.

Maeve explores the world of herbs and spices, the plant kingdom's biggest gift to mankind.

Gino takes daughter, Mia, who shares his passion for cooking, to the Gallura region of Northern Sardinia to learn how local culture and recipes are traditionally handed down through Italian families.

Jamie kicks things off with his hot-smoked salmon pasta: an exciting supper for two that's time-saving and a total treat.

Mary visits one of her beloved locations, Port Isaac on the Cornwall coast. Alongside local chef Nathan Outlaw, she creates some wonderful classics inspired by the great outdoors.

Greg and Chris are in Blackpool, and they've got a challenge on their hands with the busy Atkinson family. Despite working 50 hours a week, feeding the family has fallen to mum Michelle, and she's fed up.

Chefs from the South West region compete over mains and desserts. One must go home.

Paddy explores a South Wales factory making Jammy Dodgers, revealing how they produce 4.4 billion biscuits a year. Cherry tests dunking science & Ruth uncovers wartime history.

The Bake Off is back. This time with a baker's dozen as 13 of the nation's best amateur bakers are entering the iconic white tent to tackle challenges set by judges Paul Hollywood and Prue Leith.

Mary visits one of her beloved locations, Port Isaac on the Cornwall coast. Alongside local chef Nathan Outlaw, she creates some wonderful classics inspired by the great outdoors.

Jamie kicks things off with his hot-smoked salmon pasta: an exciting supper for two that's time-saving and a total treat.

Greg and Chris are in Blackpool, and they've got a challenge on their hands with the busy Atkinson family. Despite working 50 hours a week, feeding the family has fallen to mum Michelle, and she's fed up.

Paddy explores a South Wales factory making Jammy Dodgers, revealing how they produce 4.4 billion biscuits a year. Cherry tests dunking science & Ruth uncovers wartime history.

Chefs from the South West region compete over mains and desserts. One must go home.

It's the second week and the bakers attempt filled biscuits, a tricky technical from Matt, and a showstopper fit for bakers and builders alike.

The Bake Off is back. This time with a baker's dozen as 13 of the nation's best amateur bakers are entering the iconic white tent to tackle challenges set by judges Paul Hollywood and Prue Leith.

Jo Brand chats with celebrity fans, revisiting unseen footage, funniest moments, and exclusive interviews with the first eliminated baker.

Out on the water, Justine experiences bare boating - which is hiring a boat and using it as a hotel, going wherever you please. Justine cooks up a fish burger on board.

Ben and Olympic Cyclist Amy Cure explore Tasmania's North West, biking at Penguin Mountain Track, climbing Stanley Nut, and learning history at Highfield Historic Site.

Michael and Andy cook up a tantalising dish of Asparagus and Mushroom noodles with Mushroom XO Sauce. Andy impresses with his barbecue squid featuring romesco, parsley, and preserved lemon.

Chef-turned-farmer Paul West has spent more than a year at his farm in picturesque Central Tilba. Now it's time for Paul to get real about the farm's future and work out new ways to earn a keep.

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.

Rachel Khoo takes us from her tiny Paris kitchen to classic bistros, exploring the city's vibrant Vietnamese and North African street markets along the way.

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.

For his final week in Mexico, Paul's concentrating on learning all about drinks, and that includes booze, soft drinks, soup, sauces, and anything that doesn't need chewing on the way down.

Tom celebrates the flavours and ingredients of Spain. First up, he slow-cooks a rich pork and bean stew, and then serves a creamy Catalan flan for dessert.

Parents David and Nadya from Bristol are at their wit's end. Prue and Rupy have designed a cunning time and money-saving food plan that's gluten and dairy free.

We're in West Yorkshire, where busy single mum Danielle wants to cook healthy vegan meals for her two girls, but all too often resorts to takeaways and frozen food.

Paddy explores a South Wales factory making Jammy Dodgers, revealing how they produce 4.4 billion biscuits a year. Cherry tests dunking science & Ruth uncovers wartime history.

Jamie hosts a Christmas party making cheesy filo parcels, cauliflower lasagne, hasselback root veg with jerk rub, chicken kebabs & sticky toffee coffee pudding.

Jamie uses one wonderful piece of steak, big enough for six people, to ensure extra flavour and ease of cooking. He serves it with beautifully crispy, garlicky potatoes that are twice cooked for extra crunch.

Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese, with a bit of British charm thrown in for good measure.

Rick Stein arrives in the city of Lucknow, reputed to be the curry capital of India and possibly the world. He searches for the best chicken korma and learns the complexities of making the perfect pulao.

James visits Spain's wine region of La Rioja and a mile-long cellar. He eats tapas in the region's capital of Longrono, and explores a Michelin-starred restaurant in a tiny town.

Actor Ben Lawson joins Masterchef's Melissa Leong in the city that never sleeps. From their base alongside Billionaire's Row, they explore the best the city has to offer.

Rachel picks kale from the west coast of Sweden, and continues to the only large-scale tomato farm in Sweden.

Jamie hosts a Christmas party making cheesy filo parcels, cauliflower lasagne, hasselback root veg with jerk rub, chicken kebabs & sticky toffee coffee pudding.

Paul joins the lads of the Clifton Chilli Club in eating some of Britain's hottest chillies for his cornbread pies, and creates delicate sugar flowers with Peggy Porschen to decorate his light strawberry mousse cake.

For his final week in Mexico, Paul's concentrating on learning all about drinks, and that includes booze, soft drinks, soup, sauces, and anything that doesn't need chewing on the way down.

Paddy explores a South Wales factory making Jammy Dodgers, revealing how they produce 4.4 billion biscuits a year. Cherry tests dunking science & Ruth uncovers wartime history.

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

James creates recipes with clever shortcuts, using time-saving ingredients to make those midweek suppers a breeze. He is joined by special guest Gennaro Contaldo.

Jamie hosts a Christmas party making cheesy filo parcels, cauliflower lasagne, hasselback root veg with jerk rub, chicken kebabs & sticky toffee coffee pudding.

Jamie uses one wonderful piece of steak, big enough for six people, to ensure extra flavour and ease of cooking. He serves it with beautifully crispy, garlicky potatoes that are twice cooked for extra crunch.

Out on the water, Justine experiences bare boating - which is hiring a boat and using it as a hotel, going wherever you please. Justine cooks up a fish burger on board.

Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese, with a bit of British charm thrown in for good measure.

Paddy explores a South Wales factory making Jammy Dodgers, revealing how they produce 4.4 billion biscuits a year. Cherry tests dunking science & Ruth uncovers wartime history.

Paul joins the lads of the Clifton Chilli Club in eating some of Britain's hottest chillies for his cornbread pies, and creates delicate sugar flowers with Peggy Porschen to decorate his light strawberry mousse cake.

Chef-turned-farmer Paul West has spent more than a year at his farm in picturesque Central Tilba. Now it's time for Paul to get real about the farm's future and work out new ways to earn a keep.

Rachel visits Malmo, and the multicultural feel of the city gives her inspiration to make a Swedish-style green shakshuka. For dessert, Rachel prepares chocolate oat cookies.

Rachel Khoo takes us from her tiny Paris kitchen to classic bistros, exploring the city's vibrant Vietnamese and North African street markets along the way.

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.

For his final week in Mexico, Paul's concentrating on learning all about drinks, and that includes booze, soft drinks, soup, sauces, and anything that doesn't need chewing on the way down.

Gino's starting his journey in Italy's food capital. His train journey takes him north towards Mantova, Italy's rice growing region where he helps out in the rice paddies.

Ainsley is joined by chefs Yvonne Cobb and Dr Rupy Aujla in the kitchen garden of Tyntesfield in Somerset for an al fresco cook off.

Jamie hosts a Christmas party making cheesy filo parcels, cauliflower lasagne, hasselback root veg with jerk rub, chicken kebabs & sticky toffee coffee pudding.

Paddy explores a South Wales factory making Jammy Dodgers, revealing how they produce 4.4 billion biscuits a year. Cherry tests dunking science & Ruth uncovers wartime history.

Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese, with a bit of British charm thrown in for good measure.

Rick Stein arrives in the city of Lucknow, reputed to be the curry capital of India and possibly the world. He searches for the best chicken korma and learns the complexities of making the perfect pulao.

James visits Spain's wine region of La Rioja and a mile-long cellar. He eats tapas in the region's capital of Longrono, and explores a Michelin-starred restaurant in a tiny town.

Jamie hosts a Christmas party making cheesy filo parcels, cauliflower lasagne, hasselback root veg with jerk rub, chicken kebabs & sticky toffee coffee pudding.

Kate Quilton compares bread rolls; Andi Oliver explains chocolate chips and mayo in sandwiches; Matt Tebbutt reveals ready meal secrets; Briony May Williams explores canned food science.

Hugh's first challenge is to host a BBQ without a single sausage. Time for some veg kebabs, and vibrant salads. David Bailey, one of the best vegetarian chefs in England, wows Hugh with Asian-inspired dishes.

Rick explores craft beer with Jaega Wise, eats borscht at a Ukrainian cafe, and cooks chicken Kyiv.

Rick harvests cherries, catches Dover sole, celebrates fish and chips, and cooks cherry cupcakes and sole a la meuniere.

A family's spending on snacks, takeaway and soft drinks has got completely out of hand. Will chef Michael van de Elzen and Ganesh Raj succeed in transforming this family's health and wealth?

Paddy explores a South Wales factory making Jammy Dodgers, revealing how they produce 4.4 billion biscuits a year. Cherry tests dunking science & Ruth uncovers wartime history.

Ainsley Harriott is joined by chefs Serena Appleby and Judy Joo in the kitchen garden at Tyntesfield in Somerset for an al fresco cook off.

The Hairy Bikers, Dave Myers and Si King, journey along the UK's west coast in Go West, exploring landscapes, culinary wonders, and trailblazing producers, while creating dishes from their finds.

The first four stars: Anton Du Beke, Joe Wilkinson, Josie Gibson, and Woody Cook battle it out in the kitchen as they compete to cook the best of British.

Paul builds a pigpen before taking delivery of a small herd. He prepares a pork dish using one of the tastiest but under-used parts of the animal.

Hugh's first challenge is to host a BBQ without a single sausage. Time for some veg kebabs, and vibrant salads. David Bailey, one of the best vegetarian chefs in England, wows Hugh with Asian-inspired dishes.