LifeStyle Food

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Mary shows Jordan some delicious recipes, and he takes Mary to the pub for some darts.

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?

Chefs from Northern Ireland compete over mains and desserts - and one must go home.

Paddy McGuinness visits a huge factory in north Wales that churns out an incredible 120 million boxes of breakfast cereal a year.

The bakers tackle steamed buns, a layered technical and a showstopper inspired by kawaii.

Mary shows Jordan some delicious recipes, and he takes Mary to the pub for some darts.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

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?

Paddy McGuinness visits a huge factory in north Wales that churns out an incredible 120 million boxes of breakfast cereal a year.

Chefs from Northern Ireland compete over mains and desserts - and one must go home.

It's pastry week and with only six bakers left, the Showstopper will bring out animal instincts. Matt and Maggie ask the bakers to make a 3D animal sculpture out of choux pastry.

The bakers tackle steamed buns, a layered technical and a showstopper inspired by kawaii.

Jo's joined by Jonathan Ross, Darren Harriott and Siobhan McSweeney to discuss all the action and some unseen footage from a Bake Off first, Japanese Week.

Join Justine on her adventure around the Australian Outback. Justine travels from Darwin to Kakadu exploring the Ubirri Rock Art walk, she prepares a picnic lunch by the stunning Maguk Pools.

Henry and Scott Rankin explore North West Tasmania, visiting the Table Cape Tulip Farm in bloom and the Table Cape Lighthouse overlooking Bass Strait.

Dive into today's episode as Kirsten presents a decadent chocolate date & meringue cake, luxuriously rich and moist. Also, continue the journey with Kirsten's soft and fluffy marshmallow wheels.

Paul travels south to Bega where he helps in a community kitchen. He's also questioning Bessie's future & needs to find out if she's pregnant.

In Argyll, Rick catches langoustine, meets a foraging chef and makes tattie scones.

Rick enjoys an autumnal culinary long weekend in his favourite French town of Bordeaux as he searches for food excellence and brilliant recipes in local restaurants and wineries.

Rachel rustles up sticky chicken with a delicate lavender and lemon glaze. In the style of a true Parisian, Rachel take a trip to the seaside town Trouville, where a local fisherman treats her to succulent scallops.

Bakers made savory breadsticks, baked a traditional cob loaf for the technical, and designed a bread sculpture inspired by "The Twelve Days of Christmas" with multiple flavours.

Tom shares his step-by-step method for creating mouth-watering venison pies. For dessert, he makes a pear and chocolate frangipane tart served with Chantilly cream.

Paddy McGuinness visits a huge factory in north Wales that churns out an incredible 120 million boxes of breakfast cereal a year.

Jamie makes a splash foraging for the freshest seafood with South Korea's mermaids of the sea, and visits a Swiss family's treasured orchards to find out why an apple a day might just keep the doctor away.

Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!

Rick starts his journey in San Francisco, tasting dishes like the hangtown fry - oyster pancake; a dish that can trace its origins to the California gold rush, which created the most famous Chinatown in the world.

Rick enjoys an autumnal culinary long weekend in his favourite French town of Bordeaux as he searches for food excellence and brilliant recipes in local restaurants and wineries.

James visits Santiago De Compostela, where he explores the local market and visits a bakery to try Tarta de Santiago. He cooks a seafood stew, t-bone steak, empanadas and rice with mussels.

Holly Nicholson and chef Miguel Maestre explore Joali Maldives and Joali BEING, featuring overwater villas, a Turkish bathhouse, water sports, wellness treatments, and a semi-submarine ride.

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.

Jamie makes a splash foraging for the freshest seafood with South Korea's mermaids of the sea, and visits a Swiss family's treasured orchards to find out why an apple a day might just keep the doctor away.

Paul joins cake decorator Adam Cox in creating a Pina Colada pudding topped with a miniature Paul Hollywood reclined under a palm tree. Out and about, Paul explores how pies bring flavours together like nothing else.

Bakers made savory breadsticks, baked a traditional cob loaf for the technical, and designed a bread sculpture inspired by "The Twelve Days of Christmas" with multiple flavours.

Paddy McGuinness visits a huge factory in north Wales that churns out an incredible 120 million boxes of breakfast cereal a year.

In this tense opener, eight international cooks go head-to-head with signature dishes from their home nations. Four secure spots in the first quarter-final on Turkeys sun-kissed beaches, judged by Fred, Emma and guests.

Impressive dishes to wow your friends and family in no time at all. James shows us how by creating a zingy Lemon Posset and melt-in-your-mouth Beer Braised Beef Cheeks.

Jamie makes a splash foraging for the freshest seafood with South Korea's mermaids of the sea, and visits a Swiss family's treasured orchards to find out why an apple a day might just keep the doctor away.

Jamie shares a simple salmon dish perfect for a midweek meal, and some no-fuss fish cakes made from tins. He cooks a lamb Madras traybake, as well as a no-cook pasta sauce, and crowns it all off with a hot and crispy ice cream parcel!

Rick starts his journey in San Francisco, tasting dishes like the hangtown fry - oyster pancake; a dish that can trace its origins to the California gold rush, which created the most famous Chinatown in the world.

Paddy McGuinness visits a huge factory in north Wales that churns out an incredible 120 million boxes of breakfast cereal a year.

Join Justine on her adventure around the Australian Outback. Justine travels from Darwin to Kakadu exploring the Ubirri Rock Art walk, she prepares a picnic lunch by the stunning Maguk Pools.

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

Paul travels south to Bega where he helps in a community kitchen. He's also questioning Bessie's future & needs to find out if she's pregnant.

Rachel prepares cold crayfish and serves it with warm crayfish soup and a cheese pie. For dessert, she makes a classic Swedish cheese cake, served warm with whipped cream and jam.

Rachel rustles up sticky chicken with a delicate lavender and lemon glaze. In the style of a true Parisian, Rachel take a trip to the seaside town Trouville, where a local fisherman treats her to succulent scallops.

Bakers made savory breadsticks, baked a traditional cob loaf for the technical, and designed a bread sculpture inspired by "The Twelve Days of Christmas" with multiple flavours.

Gino's journey begins in the Italian capital of fashion. Here he visits a local institution, an elegant cocktail bar who were the first to introduce the idea of the aperitivo in Milan.

Ainsley is joined by chefs Ben Ebbrell and Cyrus Todiwala in the kitchen garden of Blicking Hall in Norfolk for a light-hearted cooking contest.

Jamie makes a splash foraging for the freshest seafood with South Korea's mermaids of the sea, and visits a Swiss family's treasured orchards to find out why an apple a day might just keep the doctor away.

Paddy McGuinness visits a huge factory in north Wales that churns out an incredible 120 million boxes of breakfast cereal a year.

Rick starts his journey in San Francisco, tasting dishes like the hangtown fry - oyster pancake; a dish that can trace its origins to the California gold rush, which created the most famous Chinatown in the world.

Rick takes us to the place where his passion for Cornwall began, his family home at Trevose Head on the north Cornish coast, where, as a child, he would go fishing with his father.

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 caramelized apples, onions, and Cornish Gouda.

James visits Santiago De Compostela, where he explores the local market and visits a bakery to try Tarta de Santiago. He cooks a seafood stew, t-bone steak, empanadas and rice with mussels.

Jamie makes a splash foraging for the freshest seafood with South Korea's mermaids of the sea, and visits a Swiss family's treasured orchards to find out why an apple a day might just keep the doctor away.

It's Biscuit Week, and the bakers make Hobnobs and memento time capsules. Whose keepsake crunch will see them hobnobbing as star baker? And whose time has crumb to an end?

Hugh's commitment to a summer without flesh takes a hit when he joins a fishing trip. He visits a Japanese chef who introduces him to the vegetarian ways and cooking techniques of Buddhist monks.

Rick takes us to the place where his passion for Cornwall began, his family home at Trevose Head on the north Cornish coast, where, as a child, he would go fishing with his father.

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 caramelized apples, onions, and Cornish Gouda.

Mike and Ganesh give a blended family of seven who've become far too reliant on jars of white sauce an almighty cuisine make-over!

Paddy McGuinness visits a huge factory in north Wales that churns out an incredible 120 million boxes of breakfast cereal a year.

The chefs face a seafood showdown where only one team can reign supreme.

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.

Only five celebrities remain to battle it out and produce their best French dish.

Paul's dream is to one day make River Cottage Australia self-sufficient - and he's well on the way. Paul whips up his first-ever 'all from the farm' meal using his own herbs, veggies, eggs and cream.

Hugh's commitment to a summer without flesh takes a hit when he joins a fishing trip. He visits a Japanese chef who introduces him to the vegetarian ways and cooking techniques of Buddhist monks.

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 chefs Ben Ebbrell and Cyrus Todiwala in the kitchen garden of Blicking Hall in Norfolk for a light-hearted cooking contest.

Paddy McGuinness visits a huge factory in north Wales that churns out an incredible 120 million boxes of breakfast cereal a year.

For the team challenge, the chefs compete in a "State To Plate" challenge and must decode ingredients spelled in the style of license plates. Then, they must integrate these contrasting ingredients into one cohesive dish to impress Chef ...

Can Chris and Jordan help a convenience loving family to plan more, cook one meal for all and save some of their hard-earned cash?

Justine visits Marksie's Stockman's Camp kitchen in Katherine and prepares some bush tucker, and later visits a family run Barramundi Farm outside of Darwin.

Mary teaches Anton Du Beke mouth-watering recipes that are perfect for a total beginner.

Jamie rustles up a super-fast, extra delicious Crispy breaded chicken for the family and he shows us how to transform a burger by using sweet potato in two new ways.

In this episode Gordon embraces vegetarian home cooking as he creates a fantastic meat-free breakfast, lunch and dinner guaranteed to win over the most committed of carnivores.

Chefs from Northern Ireland compete over mains and desserts - and one must go home.

Matt challenges the bakers to bake 12 bee stings, a traditional German sweet, yeasted cake with a baked-on top of crunchy almonds and filled with honey pastry cream.

The bakers tackle a quiche, a retro technical and an ice cream showstopper.

Paddy McGuinness visits a huge factory in north Wales that churns out an incredible 120 million boxes of breakfast cereal a year.

Rick visits a deer farm near Bodmin Moor, makes a simple venison Wellington and defines the Cornish sense of humour over a pint with comedian Jonny Cowling

Rick rides one of the worlds most scenic ferry routes and bakes a tasty veggie tart.

Exploring the colourful, fresh flavours and seductive charm of Sri Lankan cooking. Maeve visits a spice emporium with top Sri Lankan chef Peter Kuruvita, from Flying Fish restaurant, who hones in on the essentials.

Food Safari revels in the clever combination of Portuguese and African cuisines that are the key to much of Brazilian cooking. Today, Maeve discovers what exactly makes a churrasco barbecue so delicious.

In this episode Gordon embraces vegetarian home cooking as he creates a fantastic meat-free breakfast, lunch and dinner guaranteed to win over the most committed of carnivores.

Jamie rustles up a super-fast, extra delicious Crispy breaded chicken for the family and he shows us how to transform a burger by using sweet potato in two new ways.

Mary teaches Anton Du Beke mouth-watering recipes that are perfect for a total beginner.

Can Chris and Jordan help a convenience loving family to plan more, cook one meal for all and save some of their hard-earned cash?

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.

Greg James, Fern Brady, Spice Girl Mel B and Dermot O'Leary take on iced buns, a family classic and a celebrity doppelganger in biscuit form.

The bakers tackle a quiche, a retro technical and an ice cream showstopper.

Mary teaches Anton Du Beke mouth-watering recipes that are perfect for a total beginner.

Jamie rustles up a super-fast, extra delicious Crispy breaded chicken for the family and he shows us how to transform a burger by using sweet potato in two new ways.

Can Chris and Jordan help a convenience loving family to plan more, cook one meal for all and save some of their hard-earned cash?

Greg James, Fern Brady, Spice Girl Mel B and Dermot O'Leary take on iced buns, a family classic and a celebrity doppelganger in biscuit form.

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.

Matt challenges the bakers to bake 12 bee stings, a traditional German sweet, yeasted cake with a baked-on top of crunchy almonds and filled with honey pastry cream.

The bakers tackle a quiche, a retro technical and an ice cream showstopper.

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

The Red and Blue Team put their classic culinary technique to the test and compete to earn their dish a spot on the tasting menu of a VIP Johnson and Wales 50th Anniversary Dinner honoring the legendary culinary school.

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.

Justine explores Darwin, visiting the Parap Markets and enjoys a beautiful breakfast laksa. She then joins MasterChef alumni Rachael Ciesiolka for a seafood cook-off at Rachel's Seafood Shack.

Mary surprises Lorraine Kelly and daughter Rosie with some delicious time-saving recipes.

Jamie takes the simple sausage and transforms it into a stunning baked casserole, with the most amazing potato dumplings that are crispy on the top and gorgeously soft on the bottom.

Gordon's guide to the Ultimate Home Cooking continues with sensational comfort food that's guaranteed to make you feel warm inside, with the youngest daughter Tilly's helps.

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.

It's the semi-finals and just four bakers remain in the Bake Off Shed. The Showstopper will see the bakers making a creation with an 'Around The World' theme.

It's Dessert Week, and Prue and Paul are looking for the bakers to produce dishes that are the perfect finale to any meal. The signature challenge is a miniature versions of a classic cheesecake.

Greg James, Fern Brady, Spice Girl Mel B and Dermot O'Leary take on iced buns, a family classic and a celebrity doppelganger in biscuit form.