LifeStyle Food

Gregg and Chris have their work cut out with a fussy family from Derby who are stuck in a rut with their food habits, and whose fruit and veg consumption is nowhere near the recommended five-a-day.

Amateur cooks duel it out for the right to be called the MasterChef UK Champion.

The bakers attempt to make flatbread. They also attempt to Paul's recipe for the notoriously difficult 8 strand paited loaf. Who will impress and be named Star Baker and who will be sent home?

The bakers get twisted in the technical challenge, mastering tricky shaping techniques to create an intricate design.

Amateur cooks duel it out for the right to be called the MasterChef UK Champion.

Gregg Wallace visits the biggest Tortilla factory in Europe. The Coventry site covers more than 21,000 square meters, and makes 60,000 tonnes of snacks every year.

Celebrity chef Nadia Lim and her family transform a Victorian farmstead in Queenstown, NZ, into a sustainable farm, facing challenges and cooking with fresh, seasonal ingredients.

Revealing recipes and secrets guaranteed to help in any culinary situation, Mary has the perfect recipe that will never let you down. To start, Mary prepares some delicious salmon fillets with herbs and red pepper.

Jamie cooks crab bolognese with crunchy fennel salad, plus mexican BLT, chillies, guacamole and salad.

Gordon turns his focus to home baking. Recipes include his flavour packed olive, tomato and rosemary focaccia, quick flatbreads with lemon, thyme and ricotta and a spectacular sponge with fresh ginger.

Gregg and Chris have their work cut out with a fussy family from Derby who are stuck in a rut with their food habits, and whose fruit and veg consumption is nowhere near the recommended five-a-day.

Bakers tackle a Dutch Bossche Bollen Vlaai, elevate the Filipino classic Crema de Fruta and build an elegant madeleine tree to determine who wins the coveted cake plate.

With the Bake Off tent all to themselves, Mary Berry and Paul Hollywood show us, for the first time ever, which Signature Bakes they would have chosen if they'd been in the bakers' shoes.

Texas is a meat lover's paradise, and Gordon is eager to show the Europhiles some of the world's best BBQ. Then, the boys head into Texan Hill Country to gather some amazing wood themselves.

Rosie, a French fisherwoman, cooks Rick a squid stew from her native Bayonne. It is made from huge amounts of red wine, tomatoes, garlic and her pot of special cayenne pepper.

At Blenheim Palace, Rick teaches a dozen chefs the gentle art of seafood cookery. The dishes must be cooked instantly for 150 guests, so they're not allowed to prepare anything earlier.

Maeve explores the marvellous abundance of summer vegetables and fruits in dishes from around the world. She also explores the versatility of eggplant with iconic chef Tetsuya Wakuda.

Maeve explores flower-based dishes around the world, visiting saffron growers in Tasmania for the world's most expensive spice.

Gordon turns his focus to home baking. Recipes include his flavour packed olive, tomato and rosemary focaccia, quick flatbreads with lemon, thyme and ricotta and a spectacular sponge with fresh ginger.

Jamie cooks crab bolognese with crunchy fennel salad, plus mexican BLT, chillies, guacamole and salad.

Revealing recipes and secrets guaranteed to help in any culinary situation, Mary has the perfect recipe that will never let you down. To start, Mary prepares some delicious salmon fillets with herbs and red pepper.

Chris and Gregg head to Surrey to help the Prestwich family. John, Sue, and their daughters, Sophie and Anna, are stuck in a food rut. John works long hours, so Sue is often left cooking two dinners every night.

Amateur cooks duel it out for the right to be called the MasterChef UK Champion.

Rick Stein begins his Indian journey by exploring the regions that began Britain's love affair with curry - Bengal and Tamil Nadu. The British influence in Kolkata and Chennai remains strong.

With the Bake Off tent all to themselves, Mary Berry and Paul Hollywood show us, for the first time ever, which Signature Bakes they would have chosen if they'd been in the bakers' shoes.

Revealing recipes and secrets guaranteed to help in any culinary situation, Mary has the perfect recipe that will never let you down. To start, Mary prepares some delicious salmon fillets with herbs and red pepper.

Jamie cooks crab bolognese with crunchy fennel salad, plus mexican BLT, chillies, guacamole and salad.

Gordon turns his focus to home baking. Recipes include his flavour packed olive, tomato and rosemary focaccia, quick flatbreads with lemon, thyme and ricotta and a spectacular sponge with fresh ginger.

Gregg Wallace visits the biggest Tortilla factory in Europe. The Coventry site covers more than 21,000 square meters, and makes 60,000 tonnes of snacks every year.

Rick Stein begins his Indian journey by exploring the regions that began Britain's love affair with curry - Bengal and Tamil Nadu. The British influence in Kolkata and Chennai remains strong.

Chris and Gregg head to Surrey to help the Prestwich family. John, Sue, and their daughters, Sophie and Anna, are stuck in a food rut. John works long hours, so Sue is often left cooking two dinners every night.

Amateur cooks duel it out for the right to be called the MasterChef UK Champion.

With the Bake Off tent all to themselves, Mary Berry and Paul Hollywood show us, for the first time ever, which Signature Bakes they would have chosen if they'd been in the bakers' shoes.

Who will be roaring into Finals Week with their animal roulade?

Amateur cooks duel it out for the right to be called the MasterChef UK Champion.

In the first episode of this supersized series, Gregg Wallace and Cherry Healey get special access to a factory that makes as many as a hundred iconic yellow diggers every single day.

Celebrity chef Nadia Lim, along with her husband and two children, moves to Queenstown, a stunning town in New Zealand's South Island, to build a sustainable farm of the future.

Mary prepares a roasted butternut squash soup with cheese and parma ham twists. Next, a foolproof mackerel pate with lime, followed by a warming Mexican tortilla bake, perfect for a cosy evening at home with the family.

Jamie cooks Cajun steak, smoky baked beans and collard greens, plus chicken tikka, lentil, spinach and naan salad.

Gordon's lessons in baking continue, as he shows us how to achieve better baking results. Recipes include his simple leek and pancetta quiche, a stylish baked cheesecake and indulgent chocolate tarts.

Chris and Gregg head to Surrey to help the Prestwich family. John, Sue, and their daughters, Sophie and Anna, are stuck in a food rut. John works long hours, so Sue is often left cooking two dinners every night.

Ten of Canada's amateur bakers arrive at the Baking Tent to start their quest for the cake plate.

The bakers face three challenges: an array of rich tortes, creme caramel and meringue .Who will take away the crown?

Rick Stein begins his Indian journey by exploring the regions that began Britain's love affair with curry - Bengal and Tamil Nadu. The British influence in Kolkata and Chennai remains strong.

In Surprise Week, the remaining bakers create Lamingtons, a Surprise Pie, and Remote-Control Vehicle Cakes.

Maeve O'Meara explores the concept of vegetable parcels - the delights of stuffing, wrapping, and rolling vegetables for taste, texture, and presentation.

Food Safari Earth explores the delicious world of tropical fruits and vegetables with recipes from Asia, the Pacific and South America.

Gordon's lessons in baking continue, as he shows us how to achieve better baking results. Recipes include his simple leek and pancetta quiche, a stylish baked cheesecake and indulgent chocolate tarts.

Jamie cooks Cajun steak, smoky baked beans and collard greens, plus chicken tikka, lentil, spinach and naan salad.

Mary prepares a roasted butternut squash soup with cheese and parma ham twists. Next, a foolproof mackerel pate with lime, followed by a warming Mexican tortilla bake, perfect for a cosy evening at home with the family.

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.

Amateur cooks duel it out for the right to be called the MasterChef UK Champion.

Tom starts in Cambridgeshire's Fens searching for beetroot, then cooks a beetroot and pearl barley salad. Next, he visits a Kent orchard to make a delicious crumble.

Jamie cooks up a roast side of salmon, and then turns his leftover salmon into a salmon filo pie. He shows a takeaway lover how to make a beautiful Lamb Burger for a fraction of the price of his usual fast food treat.

The bakers face three challenges: an array of rich tortes, creme caramel and meringue .Who will take away the crown?

Mary prepares a roasted butternut squash soup with cheese and parma ham twists. Next, a foolproof mackerel pate with lime, followed by a warming Mexican tortilla bake, perfect for a cosy evening at home with the family.

Jamie cooks Cajun steak, smoky baked beans and collard greens, plus chicken tikka, lentil, spinach and naan salad.

Gordon's lessons in baking continue, as he shows us how to achieve better baking results. Recipes include his simple leek and pancetta quiche, a stylish baked cheesecake and indulgent chocolate tarts.

In the first episode of this supersized series, Gregg Wallace and Cherry Healey get special access to a factory that makes as many as a hundred iconic yellow diggers every single day.

Jamie cooks up a roast side of salmon, and then turns his leftover salmon into a salmon filo pie. He shows a takeaway lover how to make a beautiful Lamb Burger for a fraction of the price of his usual fast food treat.

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.

Amateur cooks duel it out for the right to be called the MasterChef UK Champion.

Tom starts in Cambridgeshire's Fens searching for beetroot, then cooks a beetroot and pearl barley salad. Next, he visits a Kent orchard to make a delicious crumble.

The bakers face three challenges: an array of rich tortes, creme caramel and meringue .Who will take away the crown?

It's Pastry Day and the last chance for the first heat of bakers to go through to Finals Week.

Amateur cooks duel it out for the right to be called the MasterChef UK Champion.

Tom starts in Cambridgeshire's Fens searching for beetroot, then cooks a beetroot and pearl barley salad. Next, he visits a Kent orchard to make a delicious crumble.

In Surprise Week, the remaining bakers create Lamingtons, a Surprise Pie, and Remote-Control Vehicle Cakes.

Donna Hay is joined by her little helpers, Jimmy and Sarah, as they get set to host the ultimate backyard movie night, packed with healthy change-ups of everyone's favourite cinema snacks.

Mary cooks up a celebration of six delicious dishes perfect for outdoor entertaining and lazy summer days. To start, she prepares a luxurious whole seabass with lime and dill butter that couldn't be simpler.

On the menu this time is squid 'n' prawns spicy vegetable noodle broth, plus veggie chilli, crunchy tortilla and avocado salad.

Gordon shows us how to make the ultimate slow cooked dishes. Recipes include caramelised figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

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.

The bakers attempt to wow the judges with flavour-packed, bite-sized treats as they enter Cookie Week.

The bakers turn their attention to pies; they must master a perfect Wellington; none of the bakers has used a pastry dolly before and it proves the downfall of many.

Jamie cooks up a roast side of salmon, and then turns his leftover salmon into a salmon filo pie. He shows a takeaway lover how to make a beautiful Lamb Burger for a fraction of the price of his usual fast food treat.

Rick goes fishing with student Harry. Harry lives only to fish, so has a tendency to neglect his studies. But unusually for a fish fanatic, he never eats the stuff. Rick converts him.

The most important day in Padstow's calendar has the locals beating out the spirits of winter and welcoming summer. May Day means the little town is full of beating drums and laughter.

It's the season of mellow fruitfulness and Food Safari is on the road to Victoria's High Country in search of a wild mushroom bounty.

Maeve explores the sweet power of onions with Spanish chef, Pablo Tordesillas Garcia and discovers the delights of a Catalonian favourite char-grilled baby leeks with romesco sauce.

Victoria's wineries and restaurants come alive as Mike Reid and Tom Williams enjoy laneways and long lunches in the luxury hotels of Melbourne and the Goulburn Region.

On the menu this time is squid 'n' prawns spicy vegetable noodle broth, plus veggie chilli, crunchy tortilla and avocado salad.

Mary cooks up a celebration of six delicious dishes perfect for outdoor entertaining and lazy summer days. To start, she prepares a luxurious whole seabass with lime and dill butter that couldn't be simpler.

In Cheshire, Gregg and Chris assist the entrepreneurial Saynors.

Amateur cooks duel it out for the right to be called the MasterChef UK Champion.

The final four chefs are faced with the consequences of their past behaviors and will learn if they have good karma or will get what's coming to them; stakes are higher than ever as a spot in the finale is on the line.

The bakers turn their attention to pies; they must master a perfect Wellington; none of the bakers has used a pastry dolly before and it proves the downfall of many.

Mary cooks up a celebration of six delicious dishes perfect for outdoor entertaining and lazy summer days. To start, she prepares a luxurious whole seabass with lime and dill butter that couldn't be simpler.

On the menu this time is squid 'n' prawns spicy vegetable noodle broth, plus veggie chilli, crunchy tortilla and avocado salad.

Gordon shows us how to make the ultimate slow cooked dishes. Recipes include caramelised figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

When he was a child, Gregg loved playing with toy trainsets. Now he's got special access to learn how the ultimate model is made: a huge 187-tonne, five-carriage electric train.

The final four chefs are faced with the consequences of their past behaviors and will learn if they have good karma or will get what's coming to them; stakes are higher than ever as a spot in the finale is on the line.

In Cheshire, Gregg and Chris assist the entrepreneurial Saynors.

Amateur cooks duel it out for the right to be called the MasterChef UK Champion.

The bakers turn their attention to pies; they must master a perfect Wellington; none of the bakers has used a pastry dolly before and it proves the downfall of many.

In their first ever technical challenge, the new group take on a tricky cake construction challenge that creates a wow-worthy pattern when cut into.

In this final episode, Justine cooks up mussels at a breathtaking Chateau, then visits the village of Brantome where she learns the secrets to first class French cooking from a Michelin starred chef.

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.

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.

Paul explores the nearby coastline & discovers an abundant source of seafood delicacies. Back on the farm, he builds the pig pen before taking delivery of a small herd that will one day feed him.

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.

In the border town of Uzes, Rick rediscovers his love for salt cod and marvels at the colourful array of French patisserie as he enjoys a seasonal fig tart with his morning coffee.

Michael and Michelle tackle composting while Nadia surprises chef Vaughan Maybee with a sweet gift. Then disaster strikes when the nine-tonne chicken palace falls off the truck.

In Surprise Week, the remaining bakers create Lamingtons, a Surprise Pie, and Remote-Control Vehicle Cakes.

Victoria's wineries and restaurants come alive as Mike Reid and Tom Williams enjoy laneways and long lunches in the luxury hotels of Melbourne and the Goulburn Region.

The final four chefs are faced with the consequences of their past behaviors and will learn if they have good karma or will get what's coming to them; stakes are higher than ever as a spot in the finale is on the line.

In Surprise Week, the remaining bakers create Lamingtons, a Surprise Pie, and Remote-Control Vehicle Cakes.

Jamie kicks off spring picking rhubarb for hot & sour crispy pork noodles, spinach for goat's cheese risotto, leeks for a scruffy tart & chard for cheesy cannelloni.

Rick Stein continues to enjoy the colours and ambience of Catania's busy fish market. In Puglia, he cooks peas with onions parma ham and olive oil, then gives his take on a fennel sausage recipe.

In the border town of Uzes, Rick rediscovers his love for salt cod and marvels at the colourful array of French patisserie as he enjoys a seasonal fig tart with his morning coffee.

James drops by an anchovy producer in Girona, sees how ratafia is made, meets an award-winning chocolatier, and visits the Celler de Can Roca.

Victoria's wineries and restaurants come alive as Mike Reid and Tom Williams enjoy laneways and long lunches in the luxury hotels of Melbourne and the Goulburn Region.

Ben and food expert Curly Haslem-Coates visit Ghost Rock Vineyard, Lower Crackpot, and Wings Wildlife Park before staying at Eagle's Nest Retreat with views of Mt Roland.

Jamie kicks off spring picking rhubarb for hot & sour crispy pork noodles, spinach for goat's cheese risotto, leeks for a scruffy tart & chard for cheesy cannelloni.

In Surprise Week, the remaining bakers create Lamingtons, a Surprise Pie, and Remote-Control Vehicle Cakes.

Pamela Anderson invites some of today's most sought-after and buzz-worthy chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

The final four chefs are faced with the consequences of their past behaviors and will learn if they have good karma or will get what's coming to them; stakes are higher than ever as a spot in the finale is on the line.

From the high protein, high energy, meat loving Argentineans and their Asado, to the refined cuisine of the fish loving Peruvians, South America has it all.

Food Safari explores the nourishing foods of Egypt as Maeve discovers their favourite dishes. We meet Ramy Megalaa, chef and restaurateur, who introduces Maeve to the key ingredients in Egyptian cooking.

James drops by an anchovy producer in Girona, sees how ratafia is made, meets an award-winning chocolatier, and visits the Celler de Can Roca.

Jamie kicks off spring picking rhubarb for hot & sour crispy pork noodles, spinach for goat's cheese risotto, leeks for a scruffy tart & chard for cheesy cannelloni.

Rick Stein continues to enjoy the colours and ambience of Catania's busy fish market. In Puglia, he cooks peas with onions parma ham and olive oil, then gives his take on a fennel sausage recipe.

In the border town of Uzes, Rick rediscovers his love for salt cod and marvels at the colourful array of French patisserie as he enjoys a seasonal fig tart with his morning coffee.

Ambitious cooks compete in a towering kitchen with three distinct levels, where access to ingredients and tools tests their creativity, skill and ability to adapt under pressure.

In this final episode, Justine cooks up mussels at a breathtaking Chateau, then visits the village of Brantome where she learns the secrets to first class French cooking from a Michelin starred chef.

Ben prepares a curry finishing sauce and then a superb pork, apple and panzanella salad. Rhys stops in on one of Tasmanias market gardens, growing unique produce at the foothills of Mt Wellington.

Paul explores the nearby coastline & discovers an abundant source of seafood delicacies. Back on the farm, he builds the pig pen before taking delivery of a small herd that will one day feed him.

The final four chefs are faced with the consequences of their past behaviors and will learn if they have good karma or will get what's coming to them; stakes are higher than ever as a spot in the finale is on the line.

The next pair of chefs arrive in a vibrant cultural hub on the canals, and herring is on the menu.

In Surprise Week, the remaining bakers create Lamingtons, a Surprise Pie, and Remote-Control Vehicle Cakes.