Food Netwrk+1

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

Ree hosts a sleepover for her daughter Paige and her four friends. She makes a picnic hamper filled with sushi and pasta salad and they decorate their own cookies.

Ree is home alone so cooks her favourite meals. She makes a gazpacho and then an indulgent pasta with pancetta and leeks. Plus, a beautiful and fresh bruschetta.

It's time for a party on the ranch and Ree Drummond is cooking up a Mexican feast; Tequila lime chicken, refried beans and Mexican rice casserole.

With the boys away, the cowgirls enjoy quality time together and a veggie-packed pasta primavera. When the boys return, they all eat bacon cheeseburgers.

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.

Si and Dave continue their adventure in the Cotswolds, where they search for new ingredients to include on a high-end, ten-course tasting menu.

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 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.

Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.

Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievements.

Ree hosts a sleepover for her daughter Paige and her four friends. She makes a picnic hamper filled with sushi and pasta salad and they decorate their own cookies.

Ree is home alone so cooks her favourite meals. She makes a gazpacho and then an indulgent pasta with pancetta and leeks. Plus, a beautiful and fresh bruschetta.

It's time for a party on the ranch and Ree Drummond is cooking up a Mexican feast; Tequila lime chicken, refried beans and Mexican rice casserole.

With the boys away, the cowgirls enjoy quality time together and a veggie-packed pasta primavera. When the boys return, they all eat bacon cheeseburgers.

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.

Si and Dave continue their adventure in the Cotswolds, where they search for new ingredients to include on a high-end, ten-course tasting menu.

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 travels along the stunning Antrim coast and glens of Northern Ireland. Local boy Paul Rankin joins him to brave the Carrick-a-Rede rope bridge.

Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.

Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievements.

Guy Fieri takes a seat at the family table! He checks out a sibling-run Vietnamese joint in Utah serving up mum's legendary recipes for authentic dishes.

Guy Fieri cruises round Hawaii for a taste of Oahu. A tiny cafe serves up modern twists on Hawaiian classics and an authentic Hawaiian drive-in cranks out fresh fish.

Guy Fieri checks out unique grills on the mainland and beyond. On the menu - classic Americana with a twist, unusual tacos and huli huli chicken.

Guy Fieri checks out dishes on both sides of the Pacific. There are platefuls of guilty pleasures in LA and in Monterey, CA, a spot on the pier serves fresh fish.

Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

Four culinary whiz kids compete in this special edition, creating their best lunches with a limited allowance.

Ree is taking her home-schooled kids on a field trip so she makes tasty malted milk chocolate chip cookies. Plus, she shares her perfect Sunday pot roast recipe.

It's party time on the ranch. For this family affair, Ree makes twice-baked potatoes, fresh corn casserole and Ladd cooks grilled beef tenderloins.

Little School House On The Prairie. It's home school day at the ranch so Ree makes strawberry oatmeal bars. Plus, she makes broccoli cheese soup served in hollowed out bread bowls.

It's chocolate day at the lodge so Ree has challenged herself to make three easy but impressive chocolate recipes. A heavenly selection of sweet treats.

It's Ladd's birthday and after a busy day on the ranch, Ree conjures up a fabulous celebratory dinner. She makes chicken parmigiana and a huge chocolate cake.

Ree has her friend's sons round for a sleepover. She makes them hearty sausage pancakes for breakfast and steak bites and fried eggs for dinner.

Ree cooks for Ladd's father and step mother when they visit for dinner. Alongside grilled steaks, she prepares peppercorn sauce, Caesar salad and rosemary rolls.

Ree makes a mouth-watering meatloaf slathered in a spicy tomato sauce with cheesy potatoes. Then for dessert, she makes a classic pecan pie perfect for the holidays.

Ree hosts a sleepover for her daughter Paige and her four friends. She makes a picnic hamper filled with sushi and pasta salad and they decorate their own cookies.

Ree is home alone so cooks her favourite meals. She makes a gazpacho and then an indulgent pasta with pancetta and leeks. Plus, a beautiful and fresh bruschetta.

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.

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.

Paul Hollywood returns to the capital of Cyprus, Nicosia, where he worked and lived for six years. He bakes the traditional Cypriot dishes that he loves.

Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.

Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.

Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.

Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.

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 has a hearty hot pot in Lancashire. He also tries a Brazilian sausage roll, world-famous black pudding and kicking Korean chicken-topped waffle.

Adam Richman is on Long Island, New York, for a massive plate of Italian food, a colossal gelato sundae and the Davey Jones' Locker Challenge.

Adam Richman is in Kansas City for some world-class barbecue, some of the best pan-fried chicken in the USA and the six-pound Ultimate Destroyer sandwich.

Adam is at the Jersey Shore checking out a Trenton-style tomato pie and mighty octopus-shaped ice cream sundae. Then, he tries an insanely spicy wing-eating challenge.

Adam Richman visits the land of lighthouses and lobsters: Portland, Maine. He samples lobster right out of the pot and some of the best coastal views imaginable.

Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

Adam Richman is in Oklahoma City, Oklahoma, for a presidential T-bone steak, the Sooner State original fried onion burger and a Fried Catfish Challenge.

Foodie Adam Richman is in Indianapolis, Indiana, for the Indy staple pork tenderloin sandwich, some Hoosier home cooking and the enormous Big Ugly Burger Challenge.

Adam Richman is in Syracuse, NY, checking out some serious grub. He tries the pork-sket sandwich at a biker BBQ joint. Then he takes on a monumental frittata challenge.

Buddy makes a canine friend when he is asked to make a cake for an animal shelter. He also challenges his father-in-law to a pizza making contest.

Children, a Cage, and a Challenge. As well as producing an innovative talking cake for a children's museum, Buddy is tasked with making a cage fighting cake.

The boys go golfing to get inspiration for a golf tournament cake and feel lost in space whilst creating a cake for a local planetarium.

Freaks, Fast Food & Frightened Frankie. The bakery heavyweights are challenged to an eating contest and one of Frankie's biggest fears is exposed whilst making a complicated cake.

Adam Richman is on Long Island, New York, for a massive plate of Italian food, a colossal gelato sundae and the Davey Jones' Locker Challenge.

Adam Richman is in Kansas City for some world-class barbecue, some of the best pan-fried chicken in the USA and the six-pound Ultimate Destroyer sandwich.

Adam is at the Jersey Shore checking out a Trenton-style tomato pie and mighty octopus-shaped ice cream sundae. Then, he tries an insanely spicy wing-eating challenge.

Adam Richman visits the land of lighthouses and lobsters: Portland, Maine. He samples lobster right out of the pot and some of the best coastal views imaginable.

Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

Adam Richman is in Oklahoma City, Oklahoma, for a presidential T-bone steak, the Sooner State original fried onion burger and a Fried Catfish Challenge.

Foodie Adam Richman is in Indianapolis, Indiana, for the Indy staple pork tenderloin sandwich, some Hoosier home cooking and the enormous Big Ugly Burger Challenge.

Adam Richman is in Syracuse, NY, checking out some serious grub. He tries the pork-sket sandwich at a biker BBQ joint. Then he takes on a monumental frittata challenge.

Adam gets romantic at Niagara Falls. Adam has a date with a steak that barely fits on a plate. Then he crosses the border for the Italian Challenge.

In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

Chef James Martin utilises his garden as he attempts to create the ultimate sweet dessert. James uses the strawberries and other fruits in his garden to make a pavlova.

Chef James Martin prepares a fish dish to top all others. James uses fresh salmon with sorrel and peas followed by lemon verbena crème brulee.

Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish.

Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

James travels along the stunning Antrim coast and glens of Northern Ireland. Local boy Paul Rankin joins him to brave the Carrick-a-Rede rope bridge.

Patisserie Week. The bakers show off their patisserie skills with a delicate domed signature dish and a showstopper that features its own edible display case.

Paul and Prue set three challenges that test every aspect of the bakers' skills. After tackling a tough technical, the bakers must create a deceptive picnic basket feast.

The bakers kick off Cake Week by putting their twist on Battenberg cake. They face a turning-out technical challenge and pay tribute to their heroes in the showstopper.

In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper.

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 has a hearty hot pot in Lancashire. He also tries a Brazilian sausage roll, world-famous black pudding and kicking Korean chicken-topped waffle.

Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.

Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.

Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.

Buddy is asked to make a cake for the Long Island Hells Angels. He also makes a Tea Party-themed cake for a group of socialites.

The team makes a holiday themed cake for a drag queen and Anthony and Stretch are desperate to make a delivery to a party of women.

The staff at the shop have a record week when they have to make fifty wedding cakes in seven days including a creation for Buddy's cousin.

Buddy is asked to make an apple tree cake for a local orchard. Meanwhile, Mary threatens to buy her 40th birthday cake from a rival.

Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.

Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievements.

The children have a riding lesson, so Ree bakes them granola bars. Plus, she puts together an easy and delicious care package for Josh's uncle Lee.

Ree's brother comes to visit so she bakes him some delicious enchiladas and root beer floats. Plus, she makes him a great care package to take home with him.

Ree celebrates her daughter's birthday with a dinner party. She makes personalised New York chopped salad and baked rosemary focaccia. Plus, flower pot desserts.

F.F. Ree invites a group of 15 friends to the lodge. She makes, salsa and cheesy nachos, sundried tomatoes stuffed mushrooms, spicy lemon and garlic shrimp and raspberry tiramisu.

Dave and Si continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront café.

The Bikers head to Norfolk, one of their favourite parts of the world. They hunt for ingredients for a country pub chef with a creative streak.

A new set of bakers enter the kitchen and their first Signature Challenge is to make a Swiss roll, and then they are faced with the technical challenge of baking a classic cherry cake.

The remaining 11 bakers must push themselves on flavour to create biscuits that go well with a cheese course. And later, they are asked to make Florentines.

James travels along the stunning Antrim coast and glens of Northern Ireland. Local boy Paul Rankin joins him to brave the Carrick-a-Rede rope bridge.

James's adventure takes him to St Émilion, where he first fell in love with food. He visits the Chateau Cheval Blanc and the L'Hostellerie Plaisance kitchens.

The children have a riding lesson, so Ree bakes them granola bars. Plus, she puts together an easy and delicious care package for Josh's uncle Lee.

Ree's brother comes to visit so she bakes him some delicious enchiladas and root beer floats. Plus, she makes him a great care package to take home with him.

Ree celebrates her daughter's birthday with a dinner party. She makes personalised New York chopped salad and baked rosemary focaccia. Plus, flower pot desserts.

F.F. Ree invites a group of 15 friends to the lodge. She makes, salsa and cheesy nachos, sundried tomatoes stuffed mushrooms, spicy lemon and garlic shrimp and raspberry tiramisu.

Dave and Si continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront café.

The Bikers head to Norfolk, one of their favourite parts of the world. They hunt for ingredients for a country pub chef with a creative streak.

A new set of bakers enter the kitchen and their first Signature Challenge is to make a Swiss roll, and then they are faced with the technical challenge of baking a classic cherry cake.

The remaining 11 bakers must push themselves on flavour to create biscuits that go well with a cheese course. And later, they are asked to make Florentines.

Part Two. James's Northern Ireland journey continues with his mate Paul Rankin. They visit Lough Neagh, the biggest freshwater lake in the British Isles.

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 tries cheddar in Cheddar! He continues his rural discoveries with a cheesy celeriac bake with leeks that he harvests himself and farm-fresh chocolate milk.

Guy heads to the west coast. In Culver City, Gene Simmons from Kiss makes a surprise visit to the neighbourhood hangout dishing out authentic Hawaiian.

In California, Guy tries an Italian joint serving mum's time-tested recipes like meaty lasagne and minestrone. Next, In Boston, he tries a popular panini place.

This trip, Guy tries some comfort food kicked up a notch. In Long Beach, there's a diner cooking up favourites like pot roast and scones with a twist.

Guy heads to Wyoming for the California chef bringing authentic Mexican to the mountains, like savoury chicken sopes and one of Guy's favourites, posole.

Adam Richman is in Des Moines, Iowa, for some Midwestern comfort food, unique sandwich-inspired pizza and the five-pound Adam Emmenecker sandwich challenge.

Adam Richman is in Knoxville, Tennessee, trying out some monumental hand-cut steaks, unique burgers and a five-pound barbecue burrito challenge.

Food Network Star. Four chefs from Guy's winning season of Food Network Star reunite 10 years later. First, the alums must make a dish using a special list of ingredients.

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 tries cheddar in Cheddar! He continues his rural discoveries with a cheesy celeriac bake with leeks that he harvests himself and farm-fresh chocolate milk.

Ree is throwing a celebratory dinner at the lodge. On the menu are rib-eye steak with an onion and blue cheese sauce plus grilled corn. Dessert is a tasty strawberry cake.

Make Hay While The Sun Shines. Ree Drummond is delivering well-earned treats to all the cowboys. Plus, she makes a quick and easy calzone with homemade marinara sauce.

The kids have been up since first light shipping cattle, and Ree is preparing lunch. Dishes include steak, fettuccine alfredo, and chocolate peanut butter pie.

Ree prepares food for a 4th of July party. She whips up baked beans and caprese salad, steaks, and for dessert, Ree's peach crisp with maple cream.

Dave and Si visit a vegetarian Indian restaurant on the outskirts of Bradford. It's run by a husband-and-wife team aiming for a Michelin star.

The Bikers head to Pembrokeshire, on the hunt for local food producers who can provide top quality ingredients for an award-winning gastro pub.

In week three, the remaining ten bakers get ready to brave bread. The boys are confident that this is their week, but the girls have other ideas.

Having seen the bakers make cake, biscuits and bread, Mary and Paul up the ante - for the first time, we see how the bakers cope with multitasking across several baking skills at once.

Part Two. James's Northern Ireland journey continues with his mate Paul Rankin. They visit Lough Neagh, the biggest freshwater lake in the British Isles.

James travels to the glorious Canal du Midi where he indulges in delicious seafood. He trades a little work aboard a boat for a traditional cuttlefish treat.

Ree is throwing a celebratory dinner at the lodge. On the menu are rib-eye steak with an onion and blue cheese sauce plus grilled corn. Dessert is a tasty strawberry cake.

Make Hay While The Sun Shines. Ree Drummond is delivering well-earned treats to all the cowboys. Plus, she makes a quick and easy calzone with homemade marinara sauce.

The kids have been up since first light shipping cattle, and Ree is preparing lunch. Dishes include steak, fettuccine alfredo, and chocolate peanut butter pie.

Ree prepares food for a 4th of July party. She whips up baked beans and caprese salad, steaks, and for dessert, Ree's peach crisp with maple cream.

Dave and Si visit a vegetarian Indian restaurant on the outskirts of Bradford. It's run by a husband-and-wife team aiming for a Michelin star.

The Bikers head to Pembrokeshire, on the hunt for local food producers who can provide top quality ingredients for an award-winning gastro pub.

In week three, the remaining ten bakers get ready to brave bread. The boys are confident that this is their week, but the girls have other ideas.

Having seen the bakers make cake, biscuits and bread, Mary and Paul up the ante - for the first time, we see how the bakers cope with multitasking across several baking skills at once.

James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

James travels to the glorious Canal du Midi where he indulges in delicious seafood. He trades a little work aboard a boat for a traditional cuttlefish treat.