LifeStyle Food

In Glasgow, Rick finds the best chocolate hes ever had and uses it to make profiteroles.

Rick learns how to make perfect Yorkshire pud and tours the UK's biggest tofu factory.

Filipino food's strong emphasis on salty, sweet and sour flavours is a mix of influences that come together in dishes including the roast pork or lechon, the national dish adobo, and the iced dessert of many textures, halo halo.

We explore the many cuisines of South Africa's culinary landscape - dishes like umnqusho (white corn and beans), flavourful Cape Malay curries, Durban street food and the beloved Afrikaaner Braai.

Chef Gordon Ramsay provides instructions on how to make pork chops with sweet and sour peppers and pan-fried scallops with crunchy apple salad, then offers a tip to help keep kitchen knives slicing and chopping at their sharpest.

Jamie kicks off this week with a mouth-watering chicken dish served with his special baked beans. Jamie also shows us a totally new way to serve avocado, with his tempura twist.

After visiting Wiltshire and meeting Sonia, who runs a vegbox scheme, Mary is inspired to create a delicious roasted cauliflower dish, which is also the perfect accompaniment to her stuffed chicken thighs.

This episode Gregg Wallace and Chris Bavin are in Sutton Coldfield to help the Saini family, who are seduced by supermarket offers and overindulge on snacks and sweet treats.

In the final episode, which chef will be voted champion of champions for 2025?

Jamie gets up close with cows in the Swiss mountains and hears how Alpine grass makes all the difference to their prized milk. He also visits a vineyard in Sardinia and a mushroom farm high in the South Korean hills.

It's a Bake Off first, as the bakers attempt to perfect traditional German biscuits and make a torte fit for a prince, before rising to the challenge with a showstopping tiered cake using yeast.

After visiting Wiltshire and meeting Sonia, who runs a vegbox scheme, Mary is inspired to create a delicious roasted cauliflower dish, which is also the perfect accompaniment to her stuffed chicken thighs.

Jamie kicks off this week with a mouth-watering chicken dish served with his special baked beans. Jamie also shows us a totally new way to serve avocado, with his tempura twist.

Chef Gordon Ramsay provides instructions on how to make pork chops with sweet and sour peppers and pan-fried scallops with crunchy apple salad, then offers a tip to help keep kitchen knives slicing and chopping at their sharpest.

This episode Gregg Wallace and Chris Bavin are in Sutton Coldfield to help the Saini family, who are seduced by supermarket offers and overindulge on snacks and sweet treats.

Jamie gets up close with cows in the Swiss mountains and hears how Alpine grass makes all the difference to their prized milk. He also visits a vineyard in Sardinia and a mushroom farm high in the South Korean hills.

In the final episode, which chef will be voted champion of champions for 2025?

This week the bakers get busy with batter, beating up wild waffles, an apple clafoutis and a 60 layer crepe cake.

It's a Bake Off first, as the bakers attempt to perfect traditional German biscuits and make a torte fit for a prince, before rising to the challenge with a showstopping tiered cake using yeast.

Jo chats to Bake Off fans Richard Osman, Anneka Rice and Ade Adepitan about all the action in the tent, plus there'll be exclusive unseen footage and a chat with the latest baker.

Thirty-two ambitious chefs battle to become the 2023 champion.

This episode Gregg and Chris are with the Austen family from Sussex, tackling the highest expenditure on food they've ever encountered.

Justine shows us a simple yet flavour filled way to cook local prawns. Feast your eyes on a seriously luxurious venison and foie gras burger before Justine demonstrates a lighter use for beef.

Sometimes cooking for a crowd can be daunting, but Mary loves sharing her ideas that are fun, different and easy to prepare. First up is Thai chicken curry, perfect for a party and all people need is a fork and a bowl.

Jamie shows us a super-easy, flavour-packed rice dish with chorizo and prawns; Buddy makes some treats for sharing with his chocolate-dipped strawberries and cherries; and Jamie tops it off with his spectacular Indian-inspired frittata.

Gordon teaches how to keep it simple. Recipes include chilli beef lettuce wraps, and miso-poached salmon, and there's a guide to buying perfect fish.

In the final episode, which chef will be voted champion of champions for 2025?

For the seventh week the bakers are asked to use cunning creativity to cook desserts free from gluten, sugar and dairy.

It's Pastry Week and the bakers tackle choux pastry doughnuts and a tricky Turkish technical, before creating a savoury, delicately designed showstopping pastry pie packed full of flavour.

Jamie gets up close with cows in the Swiss mountains and hears how Alpine grass makes all the difference to their prized milk. He also visits a vineyard in Sardinia and a mushroom farm high in the South Korean hills.

In Leicester, Rick savours Indian high tea. Later, he cooks chicken tikka masala.

Rick meets an organic food pioneer in the West Country and cooks some veggie delights.

Laos. Food Safari explores the many fresh herbs and vegetables used in Lao cuisine and the special cooking pots and techniques. We savour a fresh papaya salad, delicious beef larb and the next new thing - Lao laksa or khao pun noodle soup.

Poland. We explore the delicious world of Polish food - pine forest mushrooms, baking sensational duck, a huge variety of smoked sausages, crunching on pickled gherkins, enjoying bigos, pierogi and an unbeatable cheesecake.

Gordon teaches how to keep it simple. Recipes include chilli beef lettuce wraps, and miso-poached salmon, and there's a guide to buying perfect fish.

Jamie shows us a super-easy, flavour-packed rice dish with chorizo and prawns; Buddy makes some treats for sharing with his chocolate-dipped strawberries and cherries; and Jamie tops it off with his spectacular Indian-inspired frittata.

Sometimes cooking for a crowd can be daunting, but Mary loves sharing her ideas that are fun, different and easy to prepare. First up is Thai chicken curry, perfect for a party and all people need is a fork and a bowl.

This episode Gregg and Chris are with the Austen family from Sussex, tackling the highest expenditure on food they've ever encountered.

This week Gregg and Chris are with the Parsons family in Hatfield, Hertfordshire with a rather unique challenge. The family have devised a weekly meal plan that's hardly changed in 7 years.

Paddy McGuinness visits a factory that makes 4 million individual Belgian chocolates every day. Ruth discovers the origin of St Nicholas and later visits a chocolate museum.

It's Pastry Week and the bakers tackle choux pastry doughnuts and a tricky Turkish technical, before creating a savoury, delicately designed showstopping pastry pie packed full of flavour.

Sometimes cooking for a crowd can be daunting, but Mary loves sharing her ideas that are fun, different and easy to prepare. First up is Thai chicken curry, perfect for a party and all people need is a fork and a bowl.

Jamie shows us a super-easy, flavour-packed rice dish with chorizo and prawns; Buddy makes some treats for sharing with his chocolate-dipped strawberries and cherries; and Jamie tops it off with his spectacular Indian-inspired frittata.

Gordon teaches how to keep it simple. Recipes include chilli beef lettuce wraps, and miso-poached salmon, and there's a guide to buying perfect fish.

This episode Gregg and Chris are with the Austen family from Sussex, tackling the highest expenditure on food they've ever encountered.

Paddy McGuinness visits a factory that makes 4 million individual Belgian chocolates every day. Ruth discovers the origin of St Nicholas and later visits a chocolate museum.

This week Gregg and Chris are with the Parsons family in Hatfield, Hertfordshire with a rather unique challenge. The family have devised a weekly meal plan that's hardly changed in 7 years.

For the seventh week the bakers are asked to use cunning creativity to cook desserts free from gluten, sugar and dairy.

It's Pastry Week and the bakers tackle choux pastry doughnuts and a tricky Turkish technical, before creating a savoury, delicately designed showstopping pastry pie packed full of flavour.

Jo's joined by Joel Dommett and Jools Holland to turnover Pastry Week.

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.

Ben Milbourne and his brother Leigh board the Spirit of Tasmania, fishing for trout, dining at Ben's restaurant, and watching penguins nest at sunset.

Transform your table into a show-stopper with Kirsten's chocolate creations, from an exquisite, gluten-free orange cake to irresistible caramel ice cream sandwiches.

After the slaughtering of Paul first goat, he looks to put it to good use at the community garden. Paul then takes his pigs into town for sale, but how many will he sell?

Rick has Filipino-style Sunday lunch in Northern Ireland and cooks beef and Guinness pie.

Berlin is a city with an overwhelming array of innovative chefs offering delicious seasonal creations like pureed sunflower seeds, Jerusalem artichoke flans and crushed frozen pine nuts.

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.

Bakers crafted madeleines, created a traditional Queen of Puddings, and designed an elaborate three-tier cheesecake tower, with two tiers the same flavour and one different.

Tom cooks a tasty posh version of chicken and chips. He serves each guest their own poussin, served with wedges and two salads, ranch and panzanella.

Gregg Wallace and Cherry Healey explore Britain's biggest food factories, uncovering the secrets of large-scale production in a 24-hour race from raw ingredients to supermarket shelves.

Jamie gets up close with cows in the Swiss mountains and hears how Alpine grass makes all the difference to their prized milk. He also visits a vineyard in Sardinia and a mushroom farm high in the South Korean hills.

Jamie cooks a midweek meal of Sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit gr...

Rick Stein enjoys a San Diego steak and eggs diner special before crossing the border into Mexico for chicken burritos and fish tacos, the culinary delights of the Baja Peninsula.

Berlin is a city with an overwhelming array of innovative chefs offering delicious seasonal creations like pureed sunflower seeds, Jerusalem artichoke flans and crushed frozen pine nuts.

In Castille and Leon, James is introduced to Torrijas, he is shown how to cook traditional Maragoto, we meet an asparagus producer and he visits a cattle farm producing amazing steak.

Celebrity chef Mike Reid and Holly Nicholson venture into the melting pot of luxury that is Asia with a trip to multicultural jewel Singapore, followed by a fun-filled cruise through Asia and Vietnam.

Nigella shares her take on the bhorta, a dish of fried and mashed vegetables.

Jamie gets up close with cows in the Swiss mountains and hears how Alpine grass makes all the difference to their prized milk. He also visits a vineyard in Sardinia and a mushroom farm high in the South Korean hills.

Prue cooks a range of recipes perfect for entertaining guests before welcoming Alison Hammond into her kitchen as the pair make something sweet together.

Bakers crafted madeleines, created a traditional Queen of Puddings, and designed an elaborate three-tier cheesecake tower, with two tiers the same flavour and one different.

Chefs discuss their passion for Moroccan food.

Maeve O'Meara takes you on a journey within your very own kitchen and makes the exotic familiar. In tonight's episode, Maeve explores the spicy world of Malaysian food.

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

Soul food to boost your mood and put a smile on your face. James cooks the ultimate fast-food pizza and a decadent delight, chocolate eclairs.

Jamie gets up close with cows in the Swiss mountains and hears how Alpine grass makes all the difference to their prized milk. He also visits a vineyard in Sardinia and a mushroom farm high in the South Korean hills.

Jamie cooks a midweek meal of Sweet pea chicken, a juicy Smash burger and a chicken and mushroom rice traybake. He batch-cooks his seven-veg sauce, followed by a spicy fish soup. And finishes off with a perfect pudding of tinned fruit gr...

Rick Stein enjoys a San Diego steak and eggs diner special before crossing the border into Mexico for chicken burritos and fish tacos, the culinary delights of the Baja Peninsula.

Eight social media chefs are challenged to use their creativity to make restaurant-quality dishes in order to progress to the main event.

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.

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

After the slaughtering of Paul first goat, he looks to put it to good use at the community garden. Paul then takes his pigs into town for sale, but how many will he sell?

Prue cooks a range of recipes perfect for entertaining guests before welcoming Alison Hammond into her kitchen as the pair make something sweet together.

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.

Bakers crafted madeleines, created a traditional Queen of Puddings, and designed an elaborate three-tier cheesecake tower, with two tiers the same flavour and one different.

Gino arrives James Bond-style in Matera and explores the cave town, sampling his father's favourite drink of Amaro Lucano and `Nun's Breast' cakes, and soon he's kneading dough with a master baker and learning the secrets of the trade.

Soul food to boost your mood and put a smile on your face. James cooks the ultimate fast-food pizza and a decadent delight, chocolate eclairs.

Jamie gets up close with cows in the Swiss mountains and hears how Alpine grass makes all the difference to their prized milk. He also visits a vineyard in Sardinia and a mushroom farm high in the South Korean hills.

Chefs discuss their passion for Moroccan food.

Maeve O'Meara takes you on a journey within your very own kitchen and makes the exotic familiar. In tonight's episode, Maeve explores the spicy world of Malaysian food.

Rick Stein enjoys a San Diego steak and eggs diner special before crossing the border into Mexico for chicken burritos and fish tacos, the culinary delights of the Baja Peninsula.

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.

In Castille and Leon, James is introduced to Torrijas, he is shown how to cook traditional Maragoto, we meet an asparagus producer and he visits a cattle farm producing amazing steak.

Jamie gets up close with cows in the Swiss mountains and hears how Alpine grass makes all the difference to their prized milk. He also visits a vineyard in Sardinia and a mushroom farm high in the South Korean hills.

We're going back to school, as the bakers make canteen flapjacks, school cake and a school fete Showstopper. Who'll be top of the class, and who'll be expelled from the tent?

Hugh is well into his summer without meat. Despite this, it's time to take two of the River Cottage sheep to slaughter. However, Hugh now believes vegetables can't be beaten for price and season taste

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.

A Nana has taken on 3 grandchildren all with very different dietary demands. So Michael van de Elzen and restauranteur Ganesh Raj are on the case to get this family to eat the same meal around a table.

Matt Tebbutt explores hairy fruits, Jimmy Doherty studies pomegranates, Kate Quilton looks at cucumber plastic, and Briony May Williams investigates cider apples and strawberry juice.

The chefs are challenged with putting together some fabulous burgers using an assortment of wild ingredients thrown their way by chef Ramsay.

The Bikers travel to Devon and Dorset for the final leg of their tour 'out west', discovering rare hidden food gems amidst the stunning coast and countryside.

The pressure is on as the three remaining stars must battle it out, cooking the recipe their chef mentor is best known for.

River Cottage Australia landholder Paul West is keen to restore the gully which acts as a natural watercourse on his farm - but it's overgrown with blackberries. Big Boy the pig is ready for the butcher, but is Paul?

Hugh is well into his summer without meat. Despite this, it's time to take two of the River Cottage sheep to slaughter. However, Hugh now believes vegetables can't be beaten for price and season taste

The Bikers travel to Devon and Dorset for the final leg of their tour 'out west', discovering rare hidden food gems amidst the stunning coast and countryside.

Gok shares three comforting dishes rooted in his heritage. A moreish Malaysian rice dish, a spice laden soup, and fried stuffed flatbreads that combine east and west perfectly.

Gok prepares three easy recipes perfect for a delicious quick lunch. They include traditional Asian rolls, a speedy egg noodle dish and a Vietnamese filled baguette.

Matt Tebbutt explores hairy fruits, Jimmy Doherty studies pomegranates, Kate Quilton looks at cucumber plastic, and Briony May Williams investigates cider apples and strawberry juice.

Four more chefs face Skills Tests. Two must prepare and cook spiced monkfish, while the others demonstrate their pastry skills with a twist on a banana sundae.

Chef Hugh Fearnley-Whittingstall brings a back-to-nature attitude to modern cooking and consumption. He wants to show how easy and enjoyable it can be to move from pre-process foods to nutritious natural products.

Today a whole coral trout is going on the barbecue as Justine prepares lunch by the waters edge. Then Jerome from the Meridian elevates chicken and vegetables to a fine dining standard.

Mary draws on inspiration from some of her fondest memories from her childhood holidays to the British seaside. To start, she prepares some delicious goat's cheese and shallot tarts with a delectable walnut pastry.

Jamie kicks off with a simplified and delicious frying-pan pasta, a clever twist on a fish pie thats full of flavour with none of the fuss, and a sublime roast lamb feast with a fantastic hack to speed up cooking.

Gordon shows how to cook with chilli. Recipes include red mullet with sweet chilli sauce, classic jerk chicken, and a super simple spicy beef salad.

This week Gregg and Chris are with the Parsons family in Hatfield, Hertfordshire with a rather unique challenge. The family have devised a weekly meal plan that's hardly changed in 7 years.

Cor blimey Guvnor it's British Week. Our bakers must make sponges, bakewell slices and a good old pudding fit for a Queen.

The bakers put their twist on a classic caramel tart and produce a family favourite biscuit bar, before creating a showstopping dessert encased in a sugar dome.

Paddy McGuinness visits a factory that makes 4 million individual Belgian chocolates every day. Ruth discovers the origin of St Nicholas and later visits a chocolate museum.

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.

The guest is always seen as king and beautiful feasts are prepared using age old recipes including the rice based masterpiece Kabuli pulao; the most delicate dumplings filled with a chive like vegetable called gandana.

Denmark. From the land of forests, fairytales, snow and schnapps here's a cuisine crafted for the cold, dating back to the days of the Vikings, others like the open sandwich smorrebrod are modern and elegant.

Gordon shows how to cook with chilli. Recipes include red mullet with sweet chilli sauce, classic jerk chicken, and a super simple spicy beef salad.

Jamie kicks off with a simplified and delicious frying-pan pasta, a clever twist on a fish pie thats full of flavour with none of the fuss, and a sublime roast lamb feast with a fantastic hack to speed up cooking.

Mary draws on inspiration from some of her fondest memories from her childhood holidays to the British seaside. To start, she prepares some delicious goat's cheese and shallot tarts with a delectable walnut pastry.

Eight new bakers enter the tent for Heat B. Liam sets an Australian-inspired Technical, then bakers must recreate their worst nightmare in cake form.

This week Gregg and Chris come to the aid of the Guest family from Loughborough, whose diet of beige convenience food is not only unwholesome it's also frighteningly expensive.

Off for Stand Up To Cancer: A new batch of celebs enter the tent. It's spouse and sibling rivalry, as Chris and Rosie Ramsey and Scarlette and Stuart Douglas take on each other.

The bakers put their twist on a classic caramel tart and produce a family favourite biscuit bar, before creating a showstopping dessert encased in a sugar dome.

Mary draws on inspiration from some of her fondest memories from her childhood holidays to the British seaside. To start, she prepares some delicious goat's cheese and shallot tarts with a delectable walnut pastry.

Jamie kicks off with a simplified and delicious frying-pan pasta, a clever twist on a fish pie thats full of flavour with none of the fuss, and a sublime roast lamb feast with a fantastic hack to speed up cooking.