Food Netwrk+1

Dave and Si go fishing on the Big Piney River in Missouri, before cooking up blackened fish and dirty corn. Plus, they visit a soul food joint in Oklahoma.

Tale Of 4 Dinners. Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Dinner Start To Finish. Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Beef Kofta Curry And Spring Frittata. Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.

From grilled Indonesian swordfish packed with flavour to a BBQ skirt steak recipe from chef Joe Realmuto, Ina has some simple grilling recipes for any occasion.

Local baker Kathleen King shares recipes for double chocolate almond cookies, an easy-bake Irish Soda Bread and an easy shortcut for savoury palmiers.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

Dave and Si go fishing on the Big Piney River in Missouri, before cooking up blackened fish and dirty corn. Plus, they visit a soul food joint in Oklahoma.

Tale Of 4 Dinners. Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Dinner Start To Finish. Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Beef Kofta Curry And Spring Frittata. Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.

From grilled Indonesian swordfish packed with flavour to a BBQ skirt steak recipe from chef Joe Realmuto, Ina has some simple grilling recipes for any occasion.

Local baker Kathleen King shares recipes for double chocolate almond cookies, an easy-bake Irish Soda Bread and an easy shortcut for savoury palmiers.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

The bakers put their twist on floating islands in the Signature, tackle a summer staple, and make custard the star of a showstopping set gateau.

Mary visits a garlic farm to taste some of their dishes and learn about the pungent bulb. Plus, she makes a delicious crème caramel and a tasty butternut squash soup.