Food Netwrk+1

Jamie prepares high-speed Ginger Shakin' Beef with pak choi. Then, he makes crispy squid and smashed avocado, plus almond, orange and polenta cake.

Jamie Oliver cooks pork burger, taking fast food to the next level! Later, he serves up sticky mango prawns and frozen banoffee cheesecake.

Best In Class. Ina shares her best-in-class dishes. She revamps a breakfast favourite and then makes an amazing dessert of vanilla brioche bread pudding.

Tomatoes. Tomatoes are one of Ina's favourite ingredients. They star in her easy Provencal lamb and her over-the-top good penne arrabiata.

It's Pastry Week and the bakers put their twist on a Cornish classic. They go retro in the technical and make a tart hidden within a cage made of pastry.

Mary embraces the British countryside and the produce it has on offer. She makes a tempting autumnal tart and a French version of Pesto using chives and parsley.

James explores Northern Ireland with famous local chef Paul Rankin. James cooks up a delicious dish that celebrates the amazing seafood on offer.

James Martin and Paul Rankin head to Paul's hometown, Belfast. There, he gives James a personal tour of Northern Ireland's capital city.

Guy finds outrageous food at unlikely joints. In Austin, TX a diner puts gingerbread in its pancakes. In Albuquerque, NM a little shack makes duck enchiladas.

Guy Fieri visits eateries recommended by viewers, including a 79-year-old diner in Salt Lake City that serves their famous Mile High biscuits and gravy.

Guy checks out places locals have loved for decades: In San Francisco, a classic joint has made fresh-carved hot meat sandwiches for more than 60 years.

Guy samples dishes born elsewhere. In Norwalk, CT, a small place makes Venezuelan fast food. In Minneapolis, a Lebanese restaurant serves lamb tongue.

Adam is in Savannah, GA, to taste peach-glazed BBQ chicken and a shrimp and crab legs boil. And twin brothers have five minutes to eat a blazing-hot pulled pork sandwich.

Adam visits Providence, Rhode Island, for a unique grilled pizza. Later, he coaches a rugby player through 15 fully loaded hot wieners in 45 minutes.

Buddy has to convince his momma that after 100 years it is time to give Carlo's a timely facelift, so he cooks up a plan to sweeten the deal.

Angela, the owner of a Brazilian restaurant, pays a visit to Carlo's to find out if Buddy's team can bake a carnival cake that can match her vibrant parties.

James explores Northern Ireland with famous local chef Paul Rankin. James cooks up a delicious dish that celebrates the amazing seafood on offer.

Nigel cooks a delicious grilled lamb with feta and lemon. Plus, he makes Scottish raspberries with toasted oats and cream.

Nigel whips up a delicious dish with sausage and a creamy mustard sauce. Plus, he makes a tasty meal using green beans, ham and cheese.

All the kids are helping at Ree's shop, so she fills the fridge with their favourite food. She makes a mac and cheese and restorative chicken noodle soup.

Ree Drummond shares her handy tips for quick and nutritious breakfasts. She makes shortcut chocolate chip and hazelnut pancakes and a refreshing mango smoothie.

Jamie starts by cooking up his tasty tikka chicken. Next, he prepares a vibrant carrot and grain salad, and chocolate orange shortbread.

Sausage Carbonara & One-Pot Thai Chicken. Jamie makes super-fast sausage carbonara with a peppery punch! Then he serves up a spicy one-pot Thai red chicken soup and steamed pudding.

Jeffrey's Faves. Ina celebrates Jeffrey's favourite foods. She prepares a menu including fried chicken sandwiches, a canape of salmon and an Italian iced coffee.

French. Ina demonstrates all the tricks for cooking French cuisine at home. Her menu includes a filet of beef with bearnaise mayonnaise and a warm vacherin.

It's Japanese Week and the bakers tackle steamed buns and a layered technical challenge. Plus, a showstopper is inspired by kawaii - the Japanese love of all things cute.

Mary loves to entertain and has a plethora of perfect dishes for any event. On the menu is her divine Dover sole, beetroot gravadlax and sticky chicken.

James goes on a tour of trendy Brooklyn before munching on a modern American classic: whoopie pie. He makes a passion fruit version and meets baking legend, Cake Man Raven.

In Harlem, James visits a bakery famous for its carrot cake. Next, he heads to Connecticut to a blueberry farm, then makes a delicious toasted blueberry muffin.

He checks out a diner for a traditional pancake breakfast then makes bacon waffles and strawberry shortbread.

At a local cooking class James makes a New England classic, chocolate chip cookie. Plus, he makes a spiced oatmeal and treacle cake.

Nigel cooks a delicious grilled lamb with feta and lemon. Plus, he makes Scottish raspberries with toasted oats and cream.

Nigel whips up a delicious dish with sausage and a creamy mustard sauce. Plus, he makes a tasty meal using green beans, ham and cheese.

All the kids are helping at Ree's shop, so she fills the fridge with their favourite food. She makes a mac and cheese and restorative chicken noodle soup.

Ree Drummond shares her handy tips for quick and nutritious breakfasts. She makes shortcut chocolate chip and hazelnut pancakes and a refreshing mango smoothie.

Jamie starts by cooking up his tasty tikka chicken. Next, he prepares a vibrant carrot and grain salad, and chocolate orange shortbread.

Sausage Carbonara & One-Pot Thai Chicken. Jamie makes super-fast sausage carbonara with a peppery punch! Then he serves up a spicy one-pot Thai red chicken soup and steamed pudding.

Jeffrey's Faves. Ina celebrates Jeffrey's favourite foods. She prepares a menu including fried chicken sandwiches, a canape of salmon and an Italian iced coffee.

French. Ina demonstrates all the tricks for cooking French cuisine at home. Her menu includes a filet of beef with bearnaise mayonnaise and a warm vacherin.

It's Japanese Week and the bakers tackle steamed buns and a layered technical challenge. Plus, a showstopper is inspired by kawaii - the Japanese love of all things cute.

Mary loves to entertain and has a plethora of perfect dishes for any event. On the menu is her divine Dover sole, beetroot gravadlax and sticky chicken.

Yotam Ottolenghi heads to Crete for this part of his Mediterranean food adventure. He learns about how the many different cultures have combined to create this cuisine.

Nigella reworks recipes for strawberries and cream. She also makes spiced pink soup, watermelon, feta and black olive salad and pink seared lamb with bulgur wheat salad.

Nigella travels to Whitstable and makes delicious ricotta hotcakes with strawberries, golden coconut and turmeric-infused fish curry, and Vietnamese rice paper rolls.

Guy finds places regulars flock to. In Santa Fe, NM, a little cafe serves El Salvadoran specialties. In Mississippi a joint on stilts makes Creole dishes.

Guy visits eateries that feel like they've been there forever. They include a San Diego coffee shop serving classics like chicken and dumplings for 60 years.

Guy takes an eastward tour of Route 66. In Albuquerque, NM, an old gas station-turned-diner makes classics like chicken-fried ahi tuna.

Guy travels the US for top barbeque dishes. His finds include a former railroad car BBQ shack in Northern California making Philly cheese steaks with their brisket.

Adam recruits Portsmouth local 'Chappy' Chapman to conquer 15 sliders, large fries and milkshake of the Slapshot Challenge, weighing in at over four pounds.

Adam takes a road trip down Route 66, where palatable pit stops include steak and frozen custard. And in Tulsa, OK, a Navy officer aims to eat 23 puffy tacos in 90 minutes.

Things quickly get out-of-hand when Buddy fills an order for an ice-fishing cake. Meanwhile, an important client requests a naked cake and Buddy is not impressed.

The juices get flowing when Buddy and the team go for a consultation at a butchers and take a slab of inspiration home for lunch.

Guy Fieri discovers local favourites including the Memphis joint dropping whole chickens into the deep fryer, and a Virginia eatery cooking classic crab cakes.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

Guy Fieri visits eateries doing things their own way, from Mexican specialities in a Salt Lake City joint to a Chicago diner serving seafood 16 different ways.

Guy Fieri visits eateries recommended by viewers, including a 79-year-old diner in Salt Lake City that serves their famous Mile High biscuits and gravy.

Up The Volume. Ina turns up the volume on flavour with a creamy hummus paired with chunky Israeli vegetable salad. She also makes chocolate pecan scones.

Thanksgiving Ideas. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan.

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.

Holiday Brunch. Ina assembles a gorgeous seasonal brunch. On the menu are morning glory muffins, a fresh fruit platter, shakshuka with feta, and a spicy bloody Mary.

Ina Garten shares inventive ways to cook with pork. On the menu are sausage strudels, butternut squash and herbed pork tenderloins.

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

Jamie Oliver serves up his healthier take on fried chicken, with baked sweet potato wedges. Plus, he cooks a cheap noodle dish and a spicy beef tagine.

Aubergine Dahl And Beef Noodle Soup. Jamie Oliver spices up vegetables with his aubergine dahl, Indian rice and homemade chapatis. And, he uses leftover beef for a noodle soup.

James Martin modernises classic cakes. He creates a fantastic chocolate cake with a fizzy cola twist. Plus, a magnificent boiled orange and brazil nut cake.

James Martin is in Hampshire to fish for ingredients in the River Test. Later, he cooks smoked trout salad and tea smoked trout with celeriac remoulade.

Chef James Martin seeks out the best ingredients to make classic Italian dishes. Then, he cooks penne carbonara, smoked haddock risotto and tiramisu.

James Martin hunts for the finest mushrooms in the New Forest. Later, he cooks pasta with cepes, chilli mushrooms, and a coffee and mushroom dessert.

Michel Roux starts his journey at his family's riverside restaurant and Heston Blumenthal's pub. Plus he cooks up lobster ravioli and venison pies.

In Henley, Michel visits a butcher, a farmer's market and a chocolate fuelled café. He also cooks a duck burger, cheese and ham pie, and lemon tarts.

Michel goes fishing with an old friend and makes an alfresco fish dish by the river. Plus, he makes watercress soup, a winter salad, and roast apples.

Michel arrives in London, where he goes mud larking and visits a 500-year-old pub. He cooks pan roast chicken, mussel stew and pear and plum crumble.

In Southend, Michel meets a family of fishmongers and chefs keeping it local. Plus, he makes scallop curry, prawn toast, and fried custard beignets.

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

Guy Fieri's diving into sticky ribs with a Korean twist in California, a dirty French burger in Cincinnati, and a primo pasta margarita in Austin, TX.

Guy Fieri's in Sicily, Italy, digging into primo prawns over squid ink pasta, A-list arancini and next-level ravioli.

Guy Fieri checks out classic meals. In Baltimore, a shack steams crabs with corn on the cob and in Memphis, a woman recreates her mum's Southern favourites.

Guy finds outrageous food at unlikely joints. In Austin, TX a diner puts gingerbread in its pancakes. In Albuquerque, NM a little shack makes duck enchiladas.