So Yummy

Sarah Sharratt is hosting friends for a spring-inspired lunch; she prepares Benoit's duck pâté, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

At Bread and Batter, a family-run Filipino bakery, Mom Tess and Daughter Erin struggle with organization and leadership; Steve helps the family resolve their tension, add new items to their menu and stay true to their Filipino roots.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Examine how traditional foods that can be foraged or hunted have provided nourisment for the people on this land for thousands of years; Jenn learns about some of these ingredients and their uses.

In Inukjuak, one of the largest communities in Nunavik, Chuck learns all about seal hunting; for local residents, seal and caribou are the two main sources of food.

Bakers compete using thyme in a fall fair-themed showdown.

Contestants use beets in the elimination round; the two remaining contestants compete in a spring-themed cake final showdown.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Silvia creates amazing standalone vegetarian dishes with the freshest of produce available, destined to wow any family and become staple mid-week favourites.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Sarah Sharratt is hosting friends for a spring-inspired lunch; she prepares Benoit's duck pâté, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Jamie Oliver cooks Italian seared beef, aubergine arrabiata, some dressed beets and a spiced prawn soup with aromatic rice.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

At Bread and Batter, a family-run Filipino bakery, Mom Tess and Daughter Erin struggle with organization and leadership; Steve helps the family resolve their tension, add new items to their menu and stay true to their Filipino roots.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Diving into a fruity chocolate journey with Kirsten's lime and coconut-infused choux buns, and a simple cream and raspberry tart.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Jamie prepares peachy pork chops, with peas, beans, chili and mint.

Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.

Anna prepares three of her favorite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

Jamie has some cracking family recipes to share; for a new take on using delicious sustainable white fish, Jamie rustles up gorgeous smoked haddock fish cakes, served with a beautifully creamy chive sauce that can't fail to impress.

Going meat-free a couple of days a week has got the Oliver household trying new ways of using vegetables in the dishes everyone knows and loves, so Jamie has pulled out all the stops for his mushroom toad-in-the-hole.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

At Bread and Batter, a family-run Filipino bakery, Mom Tess and Daughter Erin struggle with organization and leadership; Steve helps the family resolve their tension, add new items to their menu and stay true to their Filipino roots.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.