LifeStyle Food

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

Tom Kerridge heads to the Pennines in his 1950s food truck to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way.

The contestants face 3 tasks involving sweet dough and begin by making signature tea loaves, presenting judges Mary Berry and Paul Hollywood.

In the first challenge, the bakers get their hands dirty when things get twisted in the technical challenge.

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

Tom Kerridge heads to the Pennines in his 1950s food truck to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way.

Gregg Wallace explores the Vale of Mowbray pork pie factory in Northallerton, Yorkshire. He visited the factory in May 2022, following production of their 75g snack-sized traditional pork pie.

Donna helps her young friends Charlie and Alex prepare for a mystical treasure hunt with their mates. They'll need lots of sustenance for a big day of hunting, so they need to prepare some nourishing, low-GI snacks.

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 Oliver cooks Asian sea bass, sticky rice and dressed greens, plus chorizo carbonara and Catalan market salad.

Gordon's cookery course continues, as he teaches us more outstanding brunches. Recipes include the perfect steak sandwich, succulent crab and mascarpone crepes and homemade crumpets.

This week Gregg and Chris are in Bedford with the Dyes and they've got a big challenge on their hands! When it comes to their diets, Jon and Lisa Dye haven't grown up.

The judges introduce Coffee and Tea Week to the Tent in homage to the flavours and traditions of this cross-cultural ritual.

Serving up Signature Savoury Biscuits, the bakers must push themselves on flavour to create biscuits that go well with a cheese course. In the Technical Challenge, Mary sets the bakers her recipe for Florentines.

Gordon, Gino and Fred take a trip down memory lane reliving their epic road trips across Mexico the USA and Morocco, revealing all the funniest unseen bits and bloopers that didn't make it on TV, until now!

Rick journeys through southern England. He takes in the rather pungent Garlic festival on the Isle of Wight, visits a chilli fiesta, and tastes the once extinct Blue Vinny cheese.

Rick investigates London's Borough market, samples Eel Pie, visits a free-range goose farm in Leicester, and had a pint or two at a brewery in Scotland.

Maeve O'Meara journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu.

Maeve explores some of the more unusual treasures of the water including the adored gastropod mollusc abalone, which fetches up to $1300 a kilo and is a status present in the Chinese world.

Gordon's cookery course continues, as he teaches us more outstanding brunches. Recipes include the perfect steak sandwich, succulent crab and mascarpone crepes and homemade crumpets.

Jamie Oliver cooks Asian sea bass, sticky rice and dressed greens, plus chorizo carbonara and Catalan market salad.

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 week Chris and Gregg head to Reading to help the MacDonald family. Part time administrator Jo and her sons are stuck in a food rut.

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

Rick explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay Duck. He also gets to enjoy Parsee hospitality and learn about their contribution to India.

Serving up Signature Savoury Biscuits, the bakers must push themselves on flavour to create biscuits that go well with a cheese course. In the Technical Challenge, Mary sets the bakers her recipe for Florentines.

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 Oliver cooks Asian sea bass, sticky rice and dressed greens, plus chorizo carbonara and Catalan market salad.

Gordon's cookery course continues, as he teaches us more outstanding brunches. Recipes include the perfect steak sandwich, succulent crab and mascarpone crepes and homemade crumpets.

Gregg Wallace explores the Vale of Mowbray pork pie factory in Northallerton, Yorkshire. He visited the factory in May 2022, following production of their 75g snack-sized traditional pork pie.

Rick explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay Duck. He also gets to enjoy Parsee hospitality and learn about their contribution to India.

This week Chris and Gregg head to Reading to help the MacDonald family. Part time administrator Jo and her sons are stuck in a food rut.

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

Serving up Signature Savoury Biscuits, the bakers must push themselves on flavour to create biscuits that go well with a cheese course. In the Technical Challenge, Mary sets the bakers her recipe for Florentines.

It's dessert day on Junior Bake Off and Prue and Liam are looking for the bakers to produce the perfect finale to any meal.

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

Gregg Wallace visits the factory making 432 million crumpets every year. Crumpets are a British classic made from a precise combination of ingredients, using some clever chemistry to create their famous 'holey' texture.

Donna Hay and her helpers, Maisie and Lily, spend the day in a fruit orchard in the country. Using plenty of fresh ingredients from their luscious surrounds, the girls prepare for an afternoon picnic.

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.

In today's 30 Minute Meals Jamie's cooking piri piri chicken with dressed potatoes, rocket salad and quick Portuguese tarts.

Gordon presents perfect TV dinners with recipes for mushroom and leek pasta, sweetcorn fritters with yogurt dip, and shares his top tips for buying pasta.

This week Chris and Gregg head to Reading to help the MacDonald family. Part time administrator Jo and her sons are stuck in a food rut.

The bakers remain and will channel their inner artist to create bakes using traditional arts and crafts styles and techniques.

Four bakers are left vying for a place in the final. The weight of the occasion is getting to the most unflappable of the bakers as they frantically work against the clock to deliver petits fours.

Rick explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay Duck. He also gets to enjoy Parsee hospitality and learn about their contribution to India.

In The Great Outdoors Week, the remaining bakers make a Damper, Spiral Curry Puffs, and a Gourmet Picnic Basket - perfect for an alfresco feast.

Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it's simply the best and most sustainable way to eat.

Maeve celebrates the pure clean taste of the ocean as she explores the natural briny flavour of the three main types of oysters - Pacific, Angazi, and Sydney Rock varieties.

Gordon presents perfect TV dinners with recipes for mushroom and leek pasta, sweetcorn fritters with yogurt dip, and shares his top tips for buying pasta.

In today's 30 Minute Meals Jamie's cooking piri piri chicken with dressed potatoes, rocket salad and quick Portuguese tarts.

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.

This week Gregg Wallace and Chris Bavin are in Newport with the Howell family whose busy lifestyle means they are reliant on ready meals and takeaways.

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

Jamie cooks a roast chicken, then turns his leftover chicken into a humble but delicious chicken stew with dumplings. He knocks up a super clever cauliflower and broccoli cheese, full of flavour but made with frozen veg.

Four bakers are left vying for a place in the final. The weight of the occasion is getting to the most unflappable of the bakers as they frantically work against the clock to deliver petits fours.

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.

In today's 30 Minute Meals Jamie's cooking piri piri chicken with dressed potatoes, rocket salad and quick Portuguese tarts.

Gordon presents perfect TV dinners with recipes for mushroom and leek pasta, sweetcorn fritters with yogurt dip, and shares his top tips for buying pasta.

Gregg Wallace visits the factory making 432 million crumpets every year. Crumpets are a British classic made from a precise combination of ingredients, using some clever chemistry to create their famous 'holey' texture.

Jamie cooks a roast chicken, then turns his leftover chicken into a humble but delicious chicken stew with dumplings. He knocks up a super clever cauliflower and broccoli cheese, full of flavour but made with frozen veg.

This week Gregg Wallace and Chris Bavin are in Newport with the Howell family whose busy lifestyle means they are reliant on ready meals and takeaways.

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

Four bakers are left vying for a place in the final. The weight of the occasion is getting to the most unflappable of the bakers as they frantically work against the clock to deliver petits fours.

Ravneet's Technical Challenge takes us to Spain where a classic snack is given a Junior Bake Off twist.

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

In The Great Outdoors Week, the remaining bakers make a Damper, Spiral Curry Puffs, and a Gourmet Picnic Basket - perfect for an alfresco feast.

Happy memories of holidays at her grandparents' house inspire Donna Hay to spend a day in the garden with her young friends, Maddie and Oscar. Together they plant and harvest vegies to make some healthy snacks.

Mary is inspired by her love of the great British countryside. She forages for wild mushrooms in the New Forest, then cooks delicious garlic mushrooms on toasted brioche and paprika pheasant with mushroom sauce.

Jamie cooks up Thai red prawn curry with jasmine rice, cucumber salad and a papaya platter all in 30 minutes!

Gordon turns his focus to deliciously simple suppers. Recipes include spicy tuna fishcakes and an incredible griddled pineapple with spiced caramel.

This week Gregg Wallace and Chris Bavin are in Newport with the Howell family whose busy lifestyle means they are reliant on ready meals and takeaways.

For the remaining bakers, it's time for Nature Week and bakes that celebrate all things found in the great outdoors.

Three bakers have made it to the final. They will have to bake first rate fondant fancies to impress Paul and Mary. It all comes down to their final Showstopper - creating a Chiffon sponge. Who will be the winner?

Jamie cooks a roast chicken, then turns his leftover chicken into a humble but delicious chicken stew with dumplings. He knocks up a super clever cauliflower and broccoli cheese, full of flavour but made with frozen veg.

In the middle of a foot and mouth crisis, Rick heads north in search of Lancashire Hotpot. He visits a wild boar farmer, a black pudding maker, and meets his cheese supplier.

Rick samples whelks at a stall in Bognor Regis, cooks Britain's most popular dish, Steak and Kidney Pudding, explores the delights of a Sussex walled garden, and picks mulberries in Tiptree.

Exquisite snacks based on seafood star in many cuisines around the world - all beautiful mouthfuls that take taste and texture to a whole new level.

Food Safari Water combines fish and fire, cooking whole flathead and calamari over charcoal, plus rockling and periwinkles used in Vietnamese dishes and a Croatian seafood feast.

Cameron Daddo and Pia Miranda uncover the wild side of Singapore at a serene rainforest retreat and experience the glamour of the island's urban jungle.

Jamie cooks up Thai red prawn curry with jasmine rice, cucumber salad and a papaya platter all in 30 minutes!

Mary is inspired by her love of the great British countryside. She forages for wild mushrooms in the New Forest, then cooks delicious garlic mushrooms on toasted brioche and paprika pheasant with mushroom sauce.

This week Gregg and Chris are in Hertfordshire to help two very busy mums, part time physiotherapist Poppy and school teacher Emma.

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

Tom's journey starts in Newlyn, the largest fishing port in England, where he's searching for sardines. Then he cooks up a tasty take on sardines on toast for the crew.

The chefs are tasked with preparing their very best three-course menu for Jose, Martha, a room full of diners and special guests; to see how much the chefs have grown.

Three bakers have made it to the final. They will have to bake first rate fondant fancies to impress Paul and Mary. It all comes down to their final Showstopper - creating a Chiffon sponge. Who will be the winner?

Mary is inspired by her love of the great British countryside. She forages for wild mushrooms in the New Forest, then cooks delicious garlic mushrooms on toasted brioche and paprika pheasant with mushroom sauce.

Jamie cooks up Thai red prawn curry with jasmine rice, cucumber salad and a papaya platter all in 30 minutes!

Gordon turns his focus to deliciously simple suppers. Recipes include spicy tuna fishcakes and an incredible griddled pineapple with spiced caramel.

Gregg Wallace visits a Yorkshire team that churn out up to 90,000 vegan sausages a day! Heck have been making these bangers since 2018, and the process is surprisingly futuristic.

The chefs are tasked with preparing their very best three-course menu for Jose, Martha, a room full of diners and special guests; to see how much the chefs have grown.

This week Gregg and Chris are in Hertfordshire to help two very busy mums, part time physiotherapist Poppy and school teacher Emma.

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

Tom's journey starts in Newlyn, the largest fishing port in England, where he's searching for sardines. Then he cooks up a tasty take on sardines on toast for the crew.

Three bakers have made it to the final. They will have to bake first rate fondant fancies to impress Paul and Mary. It all comes down to their final Showstopper - creating a Chiffon sponge. Who will be the winner?

As the bakers return to the tent, the pressure is on as the first challenge sees them combining everyone's favourite part of a Sunday roast with a delicious Middle Eastern filling.

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.

Maeve explores the world of herbs and spices, the plant kingdom's biggest gift to mankind. She spends time in Andrew McConnell's treasured herb garden.

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 discovers a blunder that has left him with only 2 days of water for the farm & livestock. And wanting to breed his own chickens, Paul buys Roosters, some for the farm & a couple to provide food for the table.

On a chilly winter afternoon Rick welcomes the warmth of the nearby pub where the locals are sharing the local speciality - Stargazy Pie - cooked once a year to celebrate saving the village.

Rick Stein begins his culinary tour in Galicia on the Atlantic coast. He drives an old camper van, the perfect vehicle to discover places off the beaten track, to sample the classic dishes of rural Spain.

Carlos enlists Garage Project cofounder Pete Gillespie to brew a trial Pale Ale using Royalburn barley. Meanwhile, poor conditions at Motatapu Station force a tough decision.

In The Great Outdoors Week, the remaining bakers make a Damper, Spiral Curry Puffs, and a Gourmet Picnic Basket - perfect for an alfresco feast.

Cameron Daddo and Pia Miranda uncover the wild side of Singapore at a serene rainforest retreat and experience the glamour of the island's urban jungle.

The chefs are tasked with preparing their very best three-course menu for Jose, Martha, a room full of diners and special guests; to see how much the chefs have grown.

In The Great Outdoors Week, the remaining bakers make a Damper, Spiral Curry Puffs, and a Gourmet Picnic Basket - perfect for an alfresco feast.

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 departs Italy and makes his way to the Greek island of Corfu, where he attends a family feast. He visits kitchens in restaurants all over the island and learns how to make authentic baked Greek omelette.

Rick Stein begins his culinary tour in Galicia on the Atlantic coast. He drives an old camper van, the perfect vehicle to discover places off the beaten track, to sample the classic dishes of rural Spain.

Long and lazy winter days are the perfect times to enjoy some indulgent home cooked meals and for James those are a perfect chicken and mushroom puff pastry pie and some slow cooked spare ribs.

Cameron Daddo and Pia Miranda uncover the wild side of Singapore at a serene rainforest retreat and experience the glamour of the island's urban jungle.

Ben and comedian Dylan Hesp explore Hobart, touring the Derwent River with Pennicott Wilderness, learning about Tasmanian whiskey at Lark Distillery, and staying at Macq 1 Hotel.

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 The Great Outdoors Week, the remaining bakers make a Damper, Spiral Curry Puffs, and a Gourmet Picnic Basket - perfect for an alfresco feast.

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 chefs are tasked with preparing their very best three-course menu for Jose, Martha, a room full of diners and special guests; to see how much the chefs have grown.

First chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.