LifeStyle Food

Gordon's ultimate home cooking is inspired by French cuisine in this episode, the food Gordon first fell in love with as a chef. His daughter, Tilly, helps Gordon cook a perfect chicken fricassee with sauteed potatoes.

4 Chefs from Wales compete in Great British Menu's 20th series. Presented by Andi Oliver.

Twelve new bakers undertake intricate challenges across 10 weeks to impress Matt Moran and Maggie Beer and be crowned Australia's best amateur baker.

It's the final, and for the last remaining bakers, the stakes couldn't be higher as Paul and Prue set three challenges that will test every aspect of the bakers' skills.

Nisha cooks an aubergine and potato curry with fresh roti, a salmon and tomato curry, and with her daughter's help, the gooiest corner shop brownies.

Rick explores one of Cornwall's hidden secrets, the secluded and stunning Fowey Estuary, joining his friend on a boat trip to learn about the history of the area and getting a unique view of the beautiful buildings.

On the north Atlantic coast, Rick heads out to sea to go fishing for lobsters with celebrity chef Nathan Outlaw, and learns about a revolutionary new conservation program making lobster fishing sustainable.

The delicious flavours of Thailand.

Searching for the fresh green flavors of Lebanese food.

Gordon's ultimate home cooking is inspired by French cuisine in this episode, the food Gordon first fell in love with as a chef. His daughter, Tilly, helps Gordon cook a perfect chicken fricassee with sauteed potatoes.

Jamie makes a beautiful veggie toad-in-the-hole with portobello mushrooms and a rich porter and onion gravy, then enjoys the perfect steak night date night with Jools.

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

Chefs from Wales compete over mains and desserts. One must go home.

Jamie continues his journey around the world. In Sardinia, he's amazed by a rare local pasta. In Switzerland, he experiences a Swiss chard lunch, and in South Korea he tastes one of 167 types of fermented kimchi.

It's the final, and for the last remaining bakers, the stakes couldn't be higher as Paul and Prue set three challenges that will test every aspect of the bakers' skills.

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 a beautiful veggie toad-in-the-hole with portobello mushrooms and a rich porter and onion gravy, then enjoys the perfect steak night date night with Jools.

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

Jamie continues his journey around the world. In Sardinia, he's amazed by a rare local pasta. In Switzerland, he experiences a Swiss chard lunch, and in South Korea he tastes one of 167 types of fermented kimchi.

Chefs from Wales compete over mains and desserts. One must go home.

Twelve new bakers undertake intricate challenges across 10 weeks to impress Matt Moran and Maggie Beer and be crowned Australia's best amateur baker.

It's the final, and for the last remaining bakers, the stakes couldn't be higher as Paul and Prue set three challenges that will test every aspect of the bakers' skills.

Jo is joined by Harry Hill, Prue Leith and Rylan Clark-Neal to look back over the final. She also talks to the runners-up and 2019's winner.

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

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.

Justine visits the Spanish hideaway in the heart of Queensland, Paronella Park, and makes paella. Back on Whitehaven Beach, she grills up some mango cheeks.

Mary visits Ireland, where humble comfort food is at the heart of local cuisine. She makes a salmon and fennel one-pot wonder, slow-roast pork with Colcannon mash and a coffee and praline cake.

Jamie spices up a barbecue chicken burger, and demonstrates how to dial down the heat for little ones.

In this episode, Gordon shows us how to make deliciously healthy food. Recipes include brilliant bircher muesli, stunning gazpacho soup, and his daughter, Tilly, helps Gordon cook an irresistible healthy teriyaki salmon.

Chefs from Wales compete over mains and desserts. One must go home.

Bakers must bake 36 identical savoury biscuits within two hours. Maggie challenges them with her Florentine biscuit in the technical.

The series kicks off with Cake Week. First up, in the signature bake, the bakers get the opportunity to put their twist on the classic Battenburg.

Jamie continues his journey around the world. In Sardinia, he's amazed by a rare local pasta. In Switzerland, he experiences a Swiss chard lunch, and in South Korea he tastes one of 167 types of fermented kimchi.

At Golitha Falls, where the River Fowey tumbles down to the sea, Rick meets Dawn French, Britain's queen of comedy, who has made Cornwall her home.

Rick Stein heads into the bowels of Cornwall, deep into the China Clay pits to discover what is known locally as 'White Gold', one of this county's most important industries.

The flavour explosion of all parts of Mexico and Mexican cuisine,

Discover all things Turkish food, when the safari hits Turkey.

In this episode, Gordon shows us how to make deliciously healthy food. Recipes include brilliant bircher muesli, stunning gazpacho soup, and his daughter, Tilly, helps Gordon cook an irresistible healthy teriyaki salmon.

Jamie spices up a barbecue chicken burger, and demonstrates how to dial down the heat for little ones.

Mary visits Ireland, where humble comfort food is at the heart of local cuisine. She makes a salmon and fennel one-pot wonder, slow-roast pork with Colcannon mash and a coffee and praline cake.

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.

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.

Presenters explore factories to uncover how favourite foods & products are made, while historian Ruth Goodman reveals the fascinating history behind each manufacturing process.

The series kicks off with Cake Week. First up, in the signature bake, the bakers get the opportunity to put their twist on the classic Battenburg.

Mary visits Ireland, where humble comfort food is at the heart of local cuisine. She makes a salmon and fennel one-pot wonder, slow-roast pork with Colcannon mash and a coffee and praline cake.

Jamie spices up a barbecue chicken burger, and demonstrates how to dial down the heat for little ones.

Whether it's a dinner for two or lunch for a crowd, James makes no-fuss food that is uncomplicated and easy to create and serve. He is joined by special guest Nicola Adams.

Jamie continues his journey around the world. In Sardinia, he's amazed by a rare local pasta. In Switzerland, he experiences a Swiss chard lunch, and in South Korea he tastes one of 167 types of fermented kimchi.

Jamie shows a traybake method for maximum flavour. He makes roast veg & Camembert fondue, then a fish supper & poached chicken. Plus spicy salsa & chocolate tiramisu.

Rick ends his culinary tour in Bangladesh, the country that spawned thousands of Indian restaurants in Britain years ago. Not surprisingly, curry is at the top of his list.

Presenters explore factories to uncover how favourite foods & products are made, while historian Ruth Goodman reveals the fascinating history behind each manufacturing process.

In order to make her smokey eggplant & cocoa dip, Justine sources some local Cocoa in Mosman. At the Witches Chase she makes an omelette with not 1, not 2 but 3 types of cheese.

The team travel to Australia's often forgotten state of Tasmania to explore the lifestyle, quirky characters, and spectacular food.

Tough times for Paul when he asks home butcher and friend Matt to help him slaughter his first goat. When Paul helps to rebuild a community garden, the goat goes to a good cause.

Rachel serves a grilled lobster with a cabbage and caraway salad. Then she makes her own gravlax poke bowl, and for desserts she prepares white chocolate berry coconut mountains.

Rachel gives cassoulet a twist as a soup, bakes a pistachio and goat's cheese cake, and visits an award-winning cheese shop in Paris.

Bakers created a single-layer olive oil cake, tackled an angel food cake for the technical, and crafted a three-layer chocolate gateau with chocolate icing for the showstopper.

Gino's train journey takes him on a star-studded line up of Tuscan cities, starting off in Pisa, the city famed for its leaning tower.

Ainsley is joined by Genevieve Taylor and Nico Reynolds in the kitchen garden at Tyntesfield in Somerset for an al fresco cook off.

Jamie continues his journey around the world. In Sardinia, he's amazed by a rare local pasta. In Switzerland, he experiences a Swiss chard lunch, and in South Korea he tastes one of 167 types of fermented kimchi.

Presenters explore factories to uncover how favourite foods & products are made, while historian Ruth Goodman reveals the fascinating history behind each manufacturing process.

Rick ends his culinary tour in Bangladesh, the country that spawned thousands of Indian restaurants in Britain years ago. Not surprisingly, curry is at the top of his list.

Rick Stein visits a five-star hotel in Madurai and samples chettinad chicken, a dish inspired by spices brought back from both East and West by merchants. In Lucknow, he meets India's first MasterChef winner.

James meets a family who live in Asturias, samples fabada stew and Urbies cheese, and visits a restaurant famous for its sardines.

Jamie continues his journey around the world. In Sardinia, he's amazed by a rare local pasta. In Switzerland, he experiences a Swiss chard lunch, and in South Korea he tastes one of 167 types of fermented kimchi.

Home bakers from across the United Kingdom participate in a number of baking challenges and compete against each other to win the prestigious title.

Hugh prepares to cook a meat-free feast but faces a battle with the slugs who are tucking into his vegetable patch. Then Hugh caters for a wedding party, having convinced the couple to have a vegetable banquet.

In Leicester, Rick explores Indian food trucks and high tea, visits a mill revived for chapati flour, and cooks tikka masala and matar kulcha.

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

A newly single dad with 2 opinionated teenage boys gets the 'Eat Well For Less' overhaul as chef Michael van de Elzen and restauranteur Ganesh Raj step in.

Presenters explore factories to uncover how favourite foods & products are made, while historian Ruth Goodman reveals the fascinating history behind each manufacturing process.

When the punishment pass is introduced to the chefs, the pressure is on to deliver; a fiery flambe challenge.

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 remaining celebrities take on the food of India as they battle to stay in the competition.

Farm realities hit as Paul learns humane bird processing from a skilled slaughter man and master of the trade.

Hugh prepares to cook a meat-free feast but faces a battle with the slugs who are tucking into his vegetable patch. Then Hugh caters for a wedding party, having convinced the couple to have a vegetable banquet.

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.

Ainsley is joined by Genevieve Taylor and Nico Reynolds in the kitchen garden at Tyntesfield in Somerset for an al fresco cook off.

Presenters explore factories to uncover how favourite foods & products are made, while historian Ruth Goodman reveals the fascinating history behind each manufacturing process.

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

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

Out on the water Justine experiences Bare Boating - hiring a boat, using it as a hotel and going where ever you please. Justine cooks up a fish burger on board.

Mary looks at how various families use food to create their own wonderful sense of home. She meets a father and daughter who've taken their home cooking to the streets and celebrates Diwali with a family.

Jamie creates a super-speedy version of a hoisin pork takeaway with a giant tear-and-share steamed bun.

Gordon shows us how to make his favourite street food dishes at home. Recipes include delicious prawn tostada, irresistible caramel salted popcorn and his son Jack helps make buttermilk fried chicken.

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.

This week's Signature is one family sized savoury quiche. The Technical is a pistachio frangipane tart with roasted rhubarb and raspberries.