Food Netwrk+1

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.

Guy Fieri checks out what the locals love. In Pittsburgh, a mall joint makes Polish haluski and Italian polenta and in Albuquerque tasty burritos are on the menu.

Guy Fieri takes a seat at the family table. In Arizona, a German eatery makes sauerbraten from scratch and in Northern California an old saloon serves lamb shanks.

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

You Can Only Get It Here. Guy Fieri's in San Francisco to try a Korean spicy pork burrito with kimchee. In Chicago, a Belizean joint serves king fish in gravy and mashed plantains.

Guy Fieri visits San Antonio to try a drive-in's take on standard burgers and brisket. Plus, in Denver, he has grilled chicken tacos and blueberry BBQ ribs.

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'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.

What's For Breakfast? Guy Fieri checks out breakfast across the USA. A juice bar in New Orleans makes bagels from scratch and actor Gene Hackman joins him at a New Mexico roadhouse.

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.

In Mobile, Alabama, Adam samples a beloved sausage stuffed burger and a 30-hour smoked pulled pork. Later, he helps a local eat more than 422 oysters in under one hour.

Adam heads to the Florida Keys, where he takes a sorority member along to compete in the Conch Republic Fritter Contest. Vanilla Ice makes a surprise guest appearance.

Adam is in Milwaukee, Wisconsin, to sample the city's meats. And, a behemoth eater tries to devour a huge burger, fries and six blazing-hot wings in less than 23 minutes.

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 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 trip along the beautiful Gulf Coast in search of delicious eats. Plus, he coaches a local musician who hopes to defeat the Muffaletta Sandwich Challenge.

Adam visits Louisville to back 'Burrito Joe' as he races against the clock to consume 15 scoops of ice cream plus toppings in the Comfy Cow Challenge.

Adam goes to Dallas, Texas, to sample Texas-style bratwurst and BBQ brisket. And a Texan tries to devour five pounds of Vietnamese pho in under 30 minutes.

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.

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.

James Martin travels to the Isle of Wight to learn about the process of growing garlic. After his trip, he demonstrates how to make dauphinoise potatoes.

James Martin searches for fresh ingredients at a farmer's market in Aldershot. Later, he cooks some mouth-watering barbeque ribs and roast pork belly.

James Martin is in London to learn from one of the best bakers in the country. Then, he makes olive oil focaccia, anchovy pizza and poppy seed snap.

James Martin is in Hampshire to learn about the process of growing watercress. Back in the kitchen, he makes scallop salad, stilton soup and a red onion pizza.

Ten passionate home bakers take part in a bake-off to test every aspect of their baking skills as they battle to be crowned the Great British Bake Off's best amateur baker.

The eight home bakers who made it through the first round are taken to Scone Palace near Perth in Scotland to make biscuits and teatime treats. Two more bakers will be eliminated.

The six remaining bakers are challenged to make bread. Which of them will best cope with the pressure and who will be the one who has to leave the Bake Off.

The remaining bakers must reinvent an often-neglected British classic - the pudding. Judges Paul Hollywood and Mary Berry tests the contestants ability to cope with pressure.

The remaining bakers make their own versions of hearty British pies. Then judges Mary Berry and Paul Hollywood will decide who will be the final three to go through to the final.

It is the Grand Final and the three surviving contestants must bake for the afternoon tea party. Who will be crowned the Great British Bake Off's Best Amateur Baker.

Adam dives into Tottenham's football food culture. He tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

Adam is in Manchester to watch the Red Devils play. He gets stuck into an epic seafood boil and a new sweet and savoury take on sourdough pizza.

Adam heads down the Oregon Trail to Portland, where a stack of plate-sized Mancakes, voodoo doll-shaped doughnuts and a spicy habanero fritter challenge await him.

Adam travels to Washington for award-winning burgers, mountains of ultra-fresh seafood and a 12-egg omelette challenge against one of Seattle's own.

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

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 checks out classic Italian joints from Baltimore to San Diego. Classic dishes include lasagne, pizza and family-recipe spaghetti.

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

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Adam explores the football food culture of Glasgow and Celtic FC. First up is a Stornoway black pudding, then a unique haggis and whisky topped pizza.

Adam explores the football food culture of Newcastle United, from a peanut butter and chilli jam burger to authentic Brazilian food in a steakhouse.

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