Food Netwrk+1

Dave and Si continue their adventure in Glasgow, on the hunt for new ingredients to include on the menu of a Scottish-Malaysian fusion restaurant.

Kardea Brown makes a Mediterranean-inspired lunch that includes a chicken shawarma gyro and a delicious couscous and chickpea salad.

Kardea Brown cooks up classic Southern dishes that are mouthwatering and light, including a veggie soup bunch and pecan and panko crusted baked fish.

Jamie Oliver cooks a super-speedy smoked salmon pasta, a loaded beef burger with sweet red peppers, pickles and mustard, and toffee apple buns.

Jamie cooks an aubergine burger, a sesame-seared salmon supper, and a chickpea and squash casserole that can be turned into a host of tasty dishes.

Ina demonstrates how to make delicious French food at home. She prepares a roasted butternut squash salad with warm cider vinaigrette and an apple tart.

Ina experiments in the kitchen by testing recipes with and without their magic ingredient. She makes chicken salad sandwiches and chocolate ganache cupcakes.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical.

James samples the delights of Northumberland, joined by Michelin-starred chef Kenny Atkinson. They learn how mead is made on Holy Island.

James visits the Isle of Man during its famous TT warm-up week. He's joined by Michelin-starred chef and fellow petrolhead, Lisa Goodwin-Allen.

Dave and Si continue their adventure in Glasgow, on the hunt for new ingredients to include on the menu of a Scottish-Malaysian fusion restaurant.

Jamie Oliver cooks a super-speedy smoked salmon pasta, a loaded beef burger with sweet red peppers, pickles and mustard, and toffee apple buns.

Jamie cooks an aubergine burger, a sesame-seared salmon supper, and a chickpea and squash casserole that can be turned into a host of tasty dishes.

Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.

Ree Drummond celebrates the opening of her new sweet shop. She makes an incredible jewelled divinity and two over-the-top ice cream sundaes.

James samples the delights of Northumberland, joined by Michelin-starred chef Kenny Atkinson. They learn how mead is made on Holy Island.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical.

James heads to the Languedoc, known as the heart of authentic France. He's treated to mouth-watering cassoulet and discovers delicious local ingredients.

James enjoys the picturesque views and delicious food in Charente. He uses Cognac for his first al fresco cook and makes a classic French onion soup.