LifeStyle Food

Chefs from the North East region compete over mains and desserts. One must go home.

The final five roll out pastry skills with miniature savoury pastries, Maggie's mushroom, thyme and leek pithivier, and a strudel Showstopper.

First up, the bakers go global with a signature bake that takes inspiration from celebrations around the world.

Jo Brand will be hosting the party along with the celebrity Bake Off Fans. They'll be unwrapping all the baking gifts that festival week has to offer as well as unseen footage from the main show.

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.

Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position.

Gregg and Chris are in West Sussex to help the Blackman family. There's mum Kate, who works as a nursery practitioner, and her three daughters, and none of them will eat the same thing.

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.

For Mary's outdoor party, the dishes are best served cold: salmon fillets with herb sauce and fillet of beef with garlic and mustard cream. And what better way to finish off a summer lunch than Mary's summer pudding.

Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Gordon's guide to home cooking continues as he shows us how to serve up great food that really packs a big and bold punch. His eldest daughter Megan helps cook crispy roast duck with black bean sauce.

Chefs from the North East region compete over mains and desserts. One must go home.

The remaining four bakers take on doughnuts, a passion-filled Passionfruit Tart technical, and a High Tea Showstopper that pushes them to new heights.

For the bakers that remain, it's their knowledge of pastry that will be put to the test. The signature challenge is a savoury take on a French classic.

Danny Dyer, Rhod Gilbert, Leigh Francis, and Yinka Bokinn attempt miniature biscuits, tea-time classics, and recreate their biggest failures in cake form.

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.

The town of Launceston is bypassed by many who visit Cornwall, yet Rick discovers it's home to an unusual superstition. Rick rounds off his trip cooking an alfresco dish of Cornish mussels with cider.

Colorful and spicy world of Indian food.

The delicious world of Greek food.

Gordon's guide to home cooking continues as he shows us how to serve up great food that really packs a big and bold punch. His eldest daughter Megan helps cook crispy roast duck with black bean sauce.

Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

For Mary's outdoor party, the dishes are best served cold: salmon fillets with herb sauce and fillet of beef with garlic and mustard cream. And what better way to finish off a summer lunch than Mary's summer pudding.

Gregg and Chris are in West Sussex to help the Blackman family. There's mum Kate, who works as a nursery practitioner, and her three daughters, and none of them will eat the same thing.

2 chefs, 6 courses, 4 judges to decide who will go through to the national finals.

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

For the bakers that remain, it's their knowledge of pastry that will be put to the test. The signature challenge is a savoury take on a French classic.

Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Gregg and Chris are in West Sussex to help the Blackman family. There's mum Kate, who works as a nursery practitioner, and her three daughters, and none of them will eat the same thing.

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

2 chefs, 6 courses, 4 judges to decide who will go through to the national finals.

The remaining four bakers take on doughnuts, a passion-filled Passionfruit Tart technical, and a High Tea Showstopper that pushes them to new heights.

For the bakers that remain, it's their knowledge of pastry that will be put to the test. The signature challenge is a savoury take on a French classic.

Jo Brand is back in the studio with celebrity Bake Off fans. They'll be savouring all the latest goings-on in patisserie week including unseen footage and an exclusive interview.

Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position.

Gregg and Chris are in Windsor to help a mum and her two boys ditch the microwave-ready meals and get cooking.

Justine goes with local chef Damien Styles to get prawns for his Prawns in Nim Jam sauce and visits a brewing company to get fresh beer for her beet battered onion rings.

Mary buys cheese for her own version of a croque monsieur, visits a creperie to hone her crepe making technique, and makes brioche and apple frangipane tart to serve with a slow roast leg of lamb.

Jamie spices up dinner with his take on peri peri chicken you're going to love, and makes smoked haddock fishcakes with a beautifully creamy chive sauce.

Gordon reworks his favourite classic recipes. Recipes include classic boiled eggs with anchovy toast for breakfast, and eldest daughter Megan helps cook a sensational stuffed rib of roast beef.

2 chefs, 6 courses, 4 judges to decide who will go through to the national finals.

Over nine weeks twelve of Australia's best home bakers competed. Now just three remain and this epic conclusion will test them to new limits.

It's the Bake Off semifinal and it's the perfect time to test the remaining bakers' skills in patisserie.

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

Rick Stein meets his good friend, the actor and comedian Barry Humphries, who fell in love with Cornwall in the 1960s when he escaped London to develop his now famous character, Dame Edna Everage.

Rick journeys inland from the majestic Camel Estuary to one of Britain's finest vineyards, where he joins in harvesting the grapes to discover that the Cornish weather is perfect for making some of the best wine.

The intricate, balanced world of Chinese food.

Maeve joins her old friend, hospitality consultant and coffee expert, Sam Cosentino to learn how to choose the top ten ingredients to begin an Italian pantry.

Gordon reworks his favourite classic recipes. Recipes include classic boiled eggs with anchovy toast for breakfast, and eldest daughter Megan helps cook a sensational stuffed rib of roast beef.

Jamie spices up dinner with his take on peri peri chicken you're going to love, and makes smoked haddock fishcakes with a beautifully creamy chive sauce.

Mary buys cheese for her own version of a croque monsieur, visits a creperie to hone her crepe making technique, and makes brioche and apple frangipane tart to serve with a slow roast leg of lamb.

Gregg and Chris are in Windsor to help a mum and her two boys ditch the microwave-ready meals and get cooking.

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

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.

It's the Bake Off semifinal and it's the perfect time to test the remaining bakers' skills in patisserie.

Mary buys cheese for her own version of a croque monsieur, visits a creperie to hone her crepe making technique, and makes brioche and apple frangipane tart to serve with a slow roast leg of lamb.

Jamie spices up dinner with his take on peri peri chicken you're going to love, and makes smoked haddock fishcakes with a beautifully creamy chive sauce.

Gregg and Chris are in Windsor to help a mum and her two boys ditch the microwave-ready meals and get cooking.

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.

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

Over nine weeks twelve of Australia's best home bakers competed. Now just three remain and this epic conclusion will test them to new limits.

It's the Bake Off semifinal and it's the perfect time to test the remaining bakers' skills in patisserie.

Jo Brand is joined in the studio by Jamie Laing, Stacey Solomon and Tom Davis to review all that pastry week had on offer.

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

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

Justine heads to a local turmeric farm and forages for ingredients, and Terri Taylor prepares a batch of turmeric chicken skewers. Up in Port Douglas, Justine cooks up some kangaroo.

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.

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.