Food Netwrk+1

Dave Myers and Si King explore the food of the American South. They start in Memphis, Tennessee, where they try iconic Southern dishes: a soul stew and fried chicken.

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

Jamie whips up a mouth-watering chicken dish served with his special baked beans, then Buddy shares different ways to flavour popcorn.

Jamie cooks up a flavour-packed rice dish with chorizo and prawns. Plus, he shares his recipe for an Indian-inspired frittata.

Ina's breaking out the barbecue. The menu includes delicious clam chowder, sizzling blue cheese burgers, guacamole salad and chocolate and vanilla sundaes.

Ina and Jeffrey take a culinary trip down memory lane. It includes the first thing she ever cooked him, steak sandwiches with sautéed onions and mustard mayo.

It's round three, and the heat in the kitchen is rising with a burglary in the Bake Off tent, as the remaining 11 bakers get ready to deal with desserts.

It's the fourth round and the baking is getting serious as the remaining bakers don their pinnies to pimp up pies and tarts. They must create an age-old custard tart.

James visits Elounda in Crete, where discovers its local baking traditions. Plus, he prepares olive-crusted lamb pancakes and potato cake with feta and sardines.

James sails into Valencia, Spain and visits its famous market. He discovers the secret to making paella, tucks into tapas and serves up butternut squash with almond soup.

James Martin sails into Chania, Crete, to explore the local markets and pick out some traditional produce. On the menu is his version of chicken souvlaki.

Chef James Martin arrives in Minori on Italy's stunning Amalfi coast. During his trip, James learns how to make delicious fresh pasta and shares a beautiful recipe.

Dave Myers and Si King explore the food of the American South. They start in Memphis, Tennessee, where they try iconic Southern dishes: a soul stew and fried chicken.

Queen of the kitchen, Nigella Lawson, focuses on familiar, satisfying comfort foods. She shares her mashed potato, lemon risotto and chicken soup recipes.

Breakfast is the most important meal of the day, and Nigella shares recipes to be enjoyed at any time. She makes Welsh rarebit muffins and Asian-spiced kedgeree.

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

Ina's breaking out the barbecue. The menu includes delicious clam chowder, sizzling blue cheese burgers, guacamole salad and chocolate and vanilla sundaes.

Ina and Jeffrey take a culinary trip down memory lane. It includes the first thing she ever cooked him, steak sandwiches with sautéed onions and mustard mayo.

It's round three, and the heat in the kitchen is rising with a burglary in the Bake Off tent, as the remaining 11 bakers get ready to deal with desserts.

It's the fourth round and the baking is getting serious as the remaining bakers don their pinnies to pimp up pies and tarts. They must create an age-old custard tart.

After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.

Nigel demonstrates how to cook a scrumptious sticky chicken with lemon and honey. Plus, he makes an ambitious dish with pork meatballs and anchovies.

Nigel whips up a warming Moroccan style chicken casserole that's perfect for cold winter nights. And, he makes a quick vegetable curry.

Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.

After noticing excess meat, the owner of the Roll'n Lobster Food Truck thinks his drivers are using the vans for personal errands. Can the diners find the truth.

When the owner of Pelons Tex-Mex Restaurant in Austin hears rumours his staff are collecting money for an unauthorised charity, he calls the diners in to help.

A Blindfold, a Bikini and Breathing Fire. Buddy is asked to make a tiki cake that spits fire and, on top of that, Mauro challenges him to ice a cake blindfolded.

Buddy has to create a leaning Tower of Pisa wedding cake. Then, he gets into hot water when he must bake a show stopping lobsterbake-themed cake.

The Elixir Of Life. Sophie makes a chocolate and olive oil mousse. She visits one of Puglia's oldest olive oil groves and cooks chicken with lemon garlic and olives.

Sophie harvests fruit from the orchard to make delicious recipes. She makes pasticciotto with cherries and cooks focaccia Barese with barbecued bream.

The bikers head to New Orleans, where they meet blues musician Little Freddie King and share their own take on a traditional, Southern classic - the po' boy sandwich.

Laurence Llewelyn-Bowen drops in for lunch, and Prue shares her recipe for peppercorn-infused chocolate cake. Plus, tips for perfect homemade pizza.

Jamie begins his Italian adventure in the awe-inspiring Aeolian Islands. He cooks a delicious chicken and eggplant pot roast with lemony couscous.

Jamie travels to Puglia to find the family recipes that make this region the hottest food destination in Italy. Plus, he cooks homemade pasta with broccoli and tangy pesto.

Ina's husband is heading out of town and she's having some friends round for frozen pineapple margaritas, Mexican chicken soup, and jalapeno cheddar cornbread.

Ina's friend TR is catching fish for Ina at his fishing shack. She makes fish and chips with sliced dill pickles and tartar sauce, and for dessert, summer fruit crostata.

Almost halfway through, the remaining eight bakers are faced with biscuits- and the Signature Challenge requires them to produce their favourite traybake.

It is week six in the tent and time for sweet dough week - but will it prove bittersweet for the bakers? They kick off with a signature tea loaf.

Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti.

Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.

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.

The bikers head to New Orleans, where they meet blues musician Little Freddie King and share their own take on a traditional, Southern classic - the po' boy sandwich.

Nigella Lawson shares some delicious and unusual recipes. She makes Elvis Presley's peanut butter and banana sandwich, ham in cola and chocolate and lime cheesecake.

Nigella Lawson shares the recipes she falls back on when she wants to treat her body like a temple. These are perfect dishes to enjoy after a big night out.

Laurence Llewelyn-Bowen drops in for lunch, and Prue shares her recipe for peppercorn-infused chocolate cake. Plus, tips for perfect homemade pizza.

Ina's husband is heading out of town and she's having some friends round for frozen pineapple margaritas, Mexican chicken soup, and jalapeno cheddar cornbread.

Ina's friend TR is catching fish for Ina at his fishing shack. She makes fish and chips with sliced dill pickles and tartar sauce, and for dessert, summer fruit crostata.

Almost halfway through, the remaining eight bakers are faced with biscuits- and the Signature Challenge requires them to produce their favourite traybake.

It is week six in the tent and time for sweet dough week - but will it prove bittersweet for the bakers? They kick off with a signature tea loaf.

The bikers begin in the south of Corsica. They taste sausage figatelli, veal and olive stew, and stuffed mussels with courgette gratin.

Nadiya Hussain makes baking treats to share with loved ones. She starts with a chilli and cranberry brioche wreath that features an entire baked camembert cheese.

Nadiya Hussain shares some cheap recipes that are rich in flavour. They include a creamy potato rosti quiche, onion pretzels and Nadiya's chocolate fondant.

Savory With A Side Of Sweet. Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.

Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

The owners of Old School Bar and Grill in Austin, Texas, are concerned about a loss of revenue. So, the mystery diners are called in to investigate.

The owner of Bakehouse Restaurant and Bar in Austin fears a dispute between his son and favourite waitress will ruin his business. What will the diners discover.

A family business asks the team to make a cake featuring fireworks for their father and Buddy attends his son's 'Bring Your Dad to School Day'.

Guy Fieri digs into all kinds of flavour on his gastronomic trip. He samples wild boar spaetzle in Nevada and bagels in Massachusetts.

Guy Fieri's trip takes him to joints serving unique eats. He tries lamb curry in Santa Fe, NM, pork belly banh mi in Reno, NV, and a mac-and-cheese waffle.

Guy and his son, Hunter, take a trip to Juneau, Alaska. They taste reindeer pie from a wood-fired pizza wagon and some Latin-Asian fusion in a funky basement spot.

In Alaska, Guy Fieri tries the food on offer at an Asian-Southern fusion house. Plus, he tastes wagyu brisket and wing nachos in Nevada.

Ina is making dinner for the anniversary of a local florist's. To start, red pepper and gorgonzola bruschetta, followed by a retro chicken salad Veronique.

As a thank you to Miguel for taking pictures for her, Ina makes him lemon fusilli with arugula followed by panacotta with balsamic strawberries for lunch.

Ina has a friend staying the night, so for breakfast the next day she makes a feast of bread pudding, garlic herb tomatoes and maple roasted bacon.

Ina surprises Jeffrey with a beach barbecue with his closest friends for his birthday. On the menu is grilled butterflied chicken and some broccoli kebabs.

Ina prepares a lunch for the architects who designed her new kitchen. The menu includes Californian iced tea, grapefruit and avocado salad, and lobster paella.

Ina and Jeffrey head out harbourside to eat Californian BLTs and buy ingredients for a supper of Provencal scallops with basmati rice, followed by creamy panna cotta.

Jamie Oliver shares his secrets for making simple and delicious recipes with just five ingredients, saving time and money but that are big on flavour.

After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.

James visits Santiago De Compostela where he meets pilgrims, visits a bakery to try Tarta de Santiago, and takes a mussel boat tour.

James visits Vigo, home to Europe's biggest fish market. He tries Galician octopus, cooks fish in mojo sauce, and flatbread with seafood and pork.

Rick begins his search for quality produce in the beautiful Northumberland countryside. Later, he shares his recipe for a tasty moussaka with aubergines.

Rick visits a food festival in the Yorkshire Dales, where he gets inspiration to make a curd cheese tart. Plus, he checks out a wonderful organic veg garden.

Rick shares his recipe for fresh crayfish with chopped tomatoes, basil and spaghetti. Plus, he gets a food tour of Ludlow from talented chef Shaun Hill.

Rick learns about a world-famous sticky toffee pudding that's made in the Lake District. Plus, he joins two fishermen as they catch sea trout on the River Towy.

Rick admires the quality produce on offer at the English Market in Cork, Ireland. He is inspired to cook corned beef with potatoes, carrots and cabbage.

After visiting an award-winning herb grower, Rick uses fresh ingredients to make a delicious pork terrine. And, he samples oatcakes in Stoke-on-Trent.

Rick gathers butchers from Smithfield Market to see whether they can taste the difference between organic and non-organic beef. Plus, he cooks beef stroganoff.

Rick and Chalky go fishing for large langoustines on Loch Torridon. And, he travels to the Cotswolds to explore a farm that grows enormous cooking apples.

Rick goes reef fishing for sea bass in the Channel Island of Jersey, before enjoying a beach barbecue. Later, he goes pheasant shooting in Cornwall.

Rick Stein is in Cornwall to meet a fish merchant who has helped make pilchards popular again. Plus, he visits a successful food festival in Wales.

Jamie Oliver shares his secrets for making simple and delicious recipes with just five ingredients, saving time and money but that are big on flavour.

Guy Fieri is diving into the pie! He starts in Boston to check out a beer-crust pizza, and he visits a funky joint serving a twist on apple pie in Reno, NV.

Guy Fieri digs into all kinds of flavour on his gastronomic trip. He samples wild boar spaetzle in Nevada and bagels in Massachusetts.

Guy Fieri is checking out eateries with global flavours. After a shocking twist on tacos in Kansas City, a food truck in Texas serves up meatless Mexican food.

Guy Fieri is on the lookout for worldwide flavours. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos.