Food Netwrk+1

Nigel proves that adventurous cooking doesn't have to be complicated. He uses unusual ingredients like squid and rabbit to create delectable dishes.

Nigel shows how, with a little forward planning, cooking can be stress free. He uses a variety of methods to cut cooking time down massively.

Guy Fieri digs into not-your-everyday dishes, including a stacked-up breakfast in New Mexico and creative vegan cooking in San Diego.

Guy Fieri jumps into a full culinary adventure. In San Diego there's a spot serving Baja-style tacos and a funky food truck putting' out next-level shawarma.

Guy Fieri dives into righteous ribs in San Diego and gets cosy with mouth-watering meat pies and bison chili fries in New Mexico.

Guy Fieri cruises California for some West Coast wonders. They include a charcuterie cornucopia in Healdsburg and a taste of New Orleans in San Diego.

The owners of Indulge Bistro and Wine Bar in Colorado are worried about discrepancies in their food cost. The mystery diners investigate to find out who is to blame.

The owner of Rockabillies in Colorado is worried about a dip in sales during the restaurant's summer vintage car show. The Mystery Diners investigate.

Buddy receives a special order: his long-time employee, Nikki, is getting married. But being around cakes for years doesn't mean Nikki knows what she wants.

An Italian Way Of Life. It's hard to imagine Italian food without tomatoes. Sophie goes on a journey to discover how they are grown, prepared and preserved in Puglia.

Creamy & Fiery. Italy is full of contrasts and the food is the same. Sophie learns how to make ricotta and visits Bari to experience Korean food Puglian style.

Si and Dave start their new adventure Wales, hunting for unique ingredients to include on the menu of a restaurant intent on winning a Michelin star.

Kardea brings a picnic lunch to check on the progress of her new home. She makes a chicken and veggie wrap and brown sugar oatmeal cream pies.

Kardea creates a movie theatre-inspired menu. She makes low country muffuletta, shrimp burgers with avocado tartar sauce and candy bar popcorn balls.

Jamie Oliver whips up speedy smashed lemongrass chicken, flavour-packed sweet potato chilli with homemade nachos, and a chocolate party tray cake.

Jamie Oliver cooks his take on shakshuka with asparagus, broccoli and harissa. Plus, he shares a recipe for pulled pork that can be batched up.

Ina knows how important it is to save time and she shares her fridge-friendly recipes. She bakes truffle mac and cheese and for dessert she makes lemon mousse.

Ina experiments with her top five everyday cheeses. She shares recipes for roasted pears with blue cheese and a baked brie cheese platter.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

James returns home to his native Yorkshire. He's joined by friend and award-winning chef, Brian Turner as he tries some clay pigeon shooting.

James's journey brings him to Cumbria. He's joined by top Michelin-starred chef, Clare Smyth, for a leg that includes a trip out on Lake Windermere.

Si and Dave start their new adventure Wales, hunting for unique ingredients to include on the menu of a restaurant intent on winning a Michelin star.

Jamie Oliver whips up speedy smashed lemongrass chicken, flavour-packed sweet potato chilli with homemade nachos, and a chocolate party tray cake.

Jamie Oliver cooks his take on shakshuka with asparagus, broccoli and harissa. Plus, he shares a recipe for pulled pork that can be batched up.

Take Five. Ree Drummond makes four meals with just five ingredients. For breakfast she makes a Mexican classic of chilaquiles and a fabulously fast steak for lunch.

Game Food. Ree Drummond dishes up great ideas for quick and easy game-day meals. She knocks up a five-cheese pepperoni pizza and then a tasty millionaire shortbread.

James returns home to his native Yorkshire. He's joined by friend and award-winning chef, Brian Turner as he tries some clay pigeon shooting.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

Marcus looks for lunch ingredients in the market in Palma. He makes chilled tomato soup, then chop chop salad with watermelon, pickled rind, and feta.

Marcus visits a chef who cooks everything on his outside BBQ using wood grown on his farm. Inspired, Marcus fires up his BBQ to make pork chops.

Kolkata's China Town. Chef Asma Khan's recipes are inspired by Kolkata's Chinatown. They include chicken, chilli steak with spicy mash and mouthwatering Tangra prawns.

Chef Maneet Chauhan makes chicken biryani with layers of marinated chicken, herbs, rice, saffron milk, cashews, golden raisins and much more.