Food Netwrk+1

James Martin's culinary odyssey begins on the Orkney Islands. He whips up a beautiful scallop dish with a black pudding, apple and hazelnut butter.

Rick makes delicious dishes using local, Cornish delicacies. He catches some fine mullet and for the first time attempts to make a fish tagine using a Moroccan recipe.

Rick travels to France to recall some of his early culinary influences. He samples great sea food dishes in Bayonne and famous for the best seafood in France, Marseilles.

Ree shares her portable food ideas. Breakfast bagel burgers are the perfect way to start the day and taco chicken Caesar salad wraps are ideal on-the-go bites.

Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Roasted Vegetables. Ina makes a delicious butternut squash hummus. Plus, guest Yotam Ottolenghi roasts baby vegetables with sumac and yoghurt.

Ina gets cheesy with parmesan. She serves up orecchiette with broccoli rabe and sausage, parmesan chive mashed potatoes, and parmesan and chipotle popcorn.

The ten bakers have much to prove with a fruity teatime Signature, an international-flavoured Technical, and an ambitious Showstopper.

The bakers must create a cracking meringue signature bake. Plus, they have a wobbly technical challenge, and a complex chocolate Showstopper.

James and chef Martin Blunos explore the food on offer in the picturesque town of Vannes. They use local ingredients to make a special monkfish meal.

James Martin demonstrates the classic technique for preparing and cooking scallops. Plus, he is joined by chef Martin Blunos to cook cod in beer batter.

James Martin and chef Martin Blunos explore the charming port of Pornic. They cook local scallops with shrimp butter and make a special strawberry tart.

James Martin continues his food adventure in the beautiful port city of Saint-Malo. He is joined by chef Lawrence Keogh to cook some delicious veal.

Rick makes delicious dishes using local, Cornish delicacies. He catches some fine mullet and for the first time attempts to make a fish tagine using a Moroccan recipe.

Rick travels to France to recall some of his early culinary influences. He samples great sea food dishes in Bayonne and famous for the best seafood in France, Marseilles.

Ree shares her portable food ideas. Breakfast bagel burgers are the perfect way to start the day and taco chicken Caesar salad wraps are ideal on-the-go bites.

Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Roasted Vegetables. Ina makes a delicious butternut squash hummus. Plus, guest Yotam Ottolenghi roasts baby vegetables with sumac and yoghurt.

Ina gets cheesy with parmesan. She serves up orecchiette with broccoli rabe and sausage, parmesan chive mashed potatoes, and parmesan and chipotle popcorn.

The ten bakers have much to prove with a fruity teatime Signature, an international-flavoured Technical, and an ambitious Showstopper.

The bakers must create a cracking meringue signature bake. Plus, they have a wobbly technical challenge, and a complex chocolate Showstopper.

In the popular North African holiday destination, Yotam dines on fresh fish, explores the national obsession with fiery harissa paste, and samples spicy merguez sausages.

Adam is in Turin tasting the most iconic foods named after this city including an amazing breaded beef cutlet and a veal and tuna favourite.

Adam is in Genoa tasting the most iconic foods named after the city, including a pasta dish made with pesto Genovese and a fish stew called burrida.