Food Network

Queen of the kitchen, Nigella Lawson, shares the recipes that remind her of her childhood. These are classic, family-favourite meals that are easy to make and very tasty.

Nigella shares the recipes she loves to enjoy on the weekend. She makes roasted pork, shredded lamb, mint and pomegranate and a scrumptious sticky toffee pudding.

Prue welcomes award winning chef, Tommy Banks to her kitchen. She makes two-tone soup and husband John joins her for a goat's curd and tomato galette.

With a friend bringing a showbiz mystery guest to dinner, Ina makes a dazzling dinner of smoked salmon blinis and parmesan chicken with lemon vinaigrette.

Ina cooks an omelette and banana bran muffins at home, before having peach raspberry yogurt and bagels with cream cheese and smoked salmon with a friend.

With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

It is the quarter final and now there are just five bakers left, and they face the challenges of unconventional flours and unusual desserts.

In Granada James samples giant tapas, visits a restaurant with amazing views, and goes to an organic caviar farm. He cooks steak and Moroccan chicken.

In Murcia James eats exceptional tapas, is shown how to make Caldero and visits an apricot farm. Plus, he cooks cured tuna, steak and roast lobster.

Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Guy Fieri heads to Portland, Oregon, to visit a spot putting a vegan spin on Israeli flavours. Plus, Louisiana specialities are on the menu in Logan, Utah.

Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes.

In Portland, Guy visits a funky spot that's cooking real-deal Mexican tortas. And, he tastes samosas and chicken kabobs in Warr Acres, Oklahoma.

Hearing rumours that kegs of his privately brewed beer are ending up at parties, the owner of Uncle Billy's Brew and Que in Austin calls the diners in to help.

Fearing that her staff are selling the secret recipes to her raw food menu, the owner of Beets Cafe in Austin, contacts the Charles Stile and the diners for to help.

A customer wants to propose to his girlfriend at the bakery and asks Buddy to make an engagement ring box cake.

The team are surrounded by temptation when they are asked to make a cake for Dylan's candy bar and the sisters debate hiring an assistant for Buddy.

In Granada James samples giant tapas, visits a restaurant with amazing views, and goes to an organic caviar farm. He cooks steak and Moroccan chicken.

Si and Dave visit the hotbed of Cajun culture in Lafayette, Louisiana. There, the bikers sample crawfish and groove at a jam session.

Prue is joined in her kitchen by award winning musician YolanDa Brown. On the menu are classic French stew and smoked salmon pasta.

Jamie travels to the island of Sicily in search of sensational home-cooked recipes. Plus, he is inspired to cook an epic tuna, prawn and pistachio spaghetti.

Jamie is in Tuscany to track down the grandmothers who hold the key to the region's farmhouse cooking. And, he makes a beef stew with homemade pappardelle pasta.

Ina makes a more mature Halloween spread, with espresso Martinis and pork loin with fennel and apple sauce. Dessert is a ghoulish chocolate ganache cake.

To welcome Jeffrey home after working away all week, Ina's making his favourite: chicken piccata with creamy mash and caramelized herb roasted onions.

It is the semi-final and there are just four bakers left, and the all-female semi-finalists have just three French bakes standing between them and a place in the final.

Talking candidly about their experience, the Class of 2012 return to the Bake Off tent to give a special insight to life inside the competition.

James Martin explores the varieties of sweet breads. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade.

James Martin focuses on delicious, light sponge cakes. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake.

James Martin serves up puddings with a sophisticated twist. He creates poached pears with cinnamon and goat's milk sauce. Plus, Sherry trifle with raspberries.

James Martin presents affordable, easy-to-make desserts. He creates a light lemon meringue, toffee bananas and ice cream parcels with sponge pudding.

Si and Dave visit the hotbed of Cajun culture in Lafayette, Louisiana. There, the bikers sample crawfish and groove at a jam session.

Nigella Lawson gives a step-by-step tutorial on how to create the perfect supper time meal for guests. She starts by cooking up the ultimate lamb shank and couscous dish.

Nigella Lawson showcases some of her favourite rainy-day recipes. She makes a warming pasta with meatballs dish and an exquisite chocolate cloud cake.

Prue is joined in her kitchen by award winning musician YolanDa Brown. On the menu are classic French stew and smoked salmon pasta.

Ina makes a more mature Halloween spread, with espresso Martinis and pork loin with fennel and apple sauce. Dessert is a ghoulish chocolate ganache cake.

To welcome Jeffrey home after working away all week, Ina's making his favourite: chicken piccata with creamy mash and caramelized herb roasted onions.

It is the semi-final and there are just four bakers left, and the all-female semi-finalists have just three French bakes standing between them and a place in the final.

Talking candidly about their experience, the Class of 2012 return to the Bake Off tent to give a special insight to life inside the competition.

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.

Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London.

Rick experiences the Lake District's quality produce. He cooks a Chinese-inspired wild boar stew. Plus, he meets a farmer who keeps Herdwick sheep.

Guy Fieri heads to Burlington, Vermont, to sample mac and cheese pancakes. Plus, in Ottawa, Canada, he tries an unusual spaghetti pizza dish.

Flavortown Comes Home. Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.