Food Netwrk+1

Nigel explores the magical combination of sugar and spice and how this exotic marriage works so well. He whips up a classic cinnamon, ginger and plum cake.

Nigel showcases how to transform everyday suppers using seasonal ingredients. He starts off by creating a home-grown blackberry and fig pudding.

Ree is celebrating her birthday and gives some of her favourite recipes a makeover. Plus, she revamps her go-to cake as she makes a flourless chocolate cake.

Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.

Chef Jamie Oliver shows off his speedy cooking by preparing seared scallops. Plus, he serves up delicious rib-eye steak and almond puff.

Jamie demonstrates fast and tasty cooking by searing a mouth-watering sesame tuna steak. Then, he makes messy meatball buns and chocolate rye cookies.

Spicy. Ina makes some hot and spicy dishes. She starts with an exotic lamb and chickpea curry, and then makes lobster corn fritters with creamy sriracha sauce.

Make-Ahead Entertaining. Ina shows how to prepare dishes for entertaining in advance. They include dates with blue cheese and prosciutto, and Moroccan lamb tagine.

It's Bread Week and the bakers prove themselves in a sweet and savoury signature. There's a special technical that honours the NHS and an artistic showstopper.

Mary Berry combines Eggs Benedict and Florentine for a hearty breakfast. Plus, she makes slow-cooked lamb shanks and a delicious chocolate dessert.

Chef James Martin creates a menu mixing French and British cuisine. He serves roast pumpkin soup and his take on beef wellington followed by croque en bouche.

Chef James Martin creates a menu inspired by a trip to the Amalfi coast. He serves duck liver pate with seared oranges and a main course of baked sea bass with a salt crust.

Chef James Martin creates a menu harking back to his childhood. He serves a crayfish cocktail, roast leg of lamb with veg and mint sauce and for dessert, a vodka blancmange.

Chef James Martin creates a menu inspired by this love of British pork. He starts by creating a succulent brawn terrine and a classic pea and ham soup.

Nigel explores the magical combination of sugar and spice and how this exotic marriage works so well. He whips up a classic cinnamon, ginger and plum cake.

Nigel showcases how to transform everyday suppers using seasonal ingredients. He starts off by creating a home-grown blackberry and fig pudding.

Ree is celebrating her birthday and gives some of her favourite recipes a makeover. Plus, she revamps her go-to cake as she makes a flourless chocolate cake.

Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.

Chef Jamie Oliver shows off his speedy cooking by preparing seared scallops. Plus, he serves up delicious rib-eye steak and almond puff.

Jamie demonstrates fast and tasty cooking by searing a mouth-watering sesame tuna steak. Then, he makes messy meatball buns and chocolate rye cookies.

Spicy. Ina makes some hot and spicy dishes. She starts with an exotic lamb and chickpea curry, and then makes lobster corn fritters with creamy sriracha sauce.

Make-Ahead Entertaining. Ina shows how to prepare dishes for entertaining in advance. They include dates with blue cheese and prosciutto, and Moroccan lamb tagine.

It's Bread Week and the bakers prove themselves in a sweet and savoury signature. There's a special technical that honours the NHS and an artistic showstopper.

Mary Berry combines Eggs Benedict and Florentine for a hearty breakfast. Plus, she makes slow-cooked lamb shanks and a delicious chocolate dessert.

Food campaigner Henry Dimbleby joins Prue to explain how he convinced Michelin-starred chefs to work in school kitchens. John fishes for dinner.

Risk Taking. The chefs make spicy street food and a finale-worthy fish dish for judge Andrew Zimmern to earn a spot in the final shift.