LifeStyle Food

Rick discovers Europe's largest tea plantation on the banks of the River Fal, bakes a simple yet sumptuous fruit tea loaf and finds out how Cornwall inspired Charles Dickens.

After soaking up the ambiance at one of the UK's last live cattle markets in Truro, Rick's in the mood for steak and kidney pud, before setting sail out of Falmouth in a hand-built boat.

This episode focuses on the glorious tomato, with presenter Guy Grossi joining tomato grower John Monigatti on Echuca's black soil plains during harvest.

Presenter Guy Grossi visits dedicated Melbourne artisan baker Daniel Chirico, tastes bread straight from the oven drizzled with olive oil, and learns why loaves with soul take a little longer to make.

Gino's journey begins in the Italian capital of fashion. Here he visits a local institution, an elegant cocktail bar who were the first to introduce the idea of the aperitivo in Milan.

Jamie's cooking up his smoky chorizo salmon, a high-speed supper. Then, his potato and artichoke al forno is a crazily tasty, effortless veggie dish.

Mary is out in London's West End. The area attracts millions of visitors each year and Mary is joining them to seek out the secrets of getting busy people fed quickly and well.

This episode Gregg and Chris are with the Austen family from Sussex, tackling the highest expenditure on food they've ever encountered.

Four chefs compete for the South West with canapes, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?

Nisha cooks Malaysian mussels, beef fat and caramel blondies with her daughter and a ginger biscuit lamb raan feast for her local women's group.

It's the semifinal and the last four bakers are three patisserie challenges away from the biggest day in their baking lives. But first up, there's no business like choux business.

Mary is out in London's West End. The area attracts millions of visitors each year and Mary is joining them to seek out the secrets of getting busy people fed quickly and well.

Jamie's cooking up his smoky chorizo salmon, a high-speed supper. Then, his potato and artichoke al forno is a crazily tasty, effortless veggie dish.

This episode Gregg and Chris are with the Austen family from Sussex, tackling the highest expenditure on food they've ever encountered.

Nisha cooks Malaysian mussels, beef fat and caramel blondies with her daughter and a ginger biscuit lamb raan feast for her local women's group.

Four chefs compete for the South West with canapes, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?

In the grand finale, our remaining bakers face off to win the title of Australia's Best Amateur Baker, making botanical cakes, Paris-Brests and a showstopper of their choice.

It's the semifinal and the last four bakers are three patisserie challenges away from the biggest day in their baking lives. But first up, there's no business like choux business.

Jo Brand chats with celebrity Bake Off fans and shines a light on the best, worst and the must-try-harder moments from the latest episode. Features exclusive footage.

Jamie makes a spicy veggie curry and shares recipes from the past. He re-creates favourite garlicky chicken and makes leftovers special with his crispy pork tacos.

Ambitious cooks compete in a towering kitchen with three distinct levels, where access to ingredients and tools tests their creativity, skill and ability to adapt under pressure.

Gregg and Chris are with the Parsons family in Hatfield, Hertfordshire, with a rather unique challenge. To save time, the family have devised a weekly meal plan that's hardly changed in seven years.

NHS doctors Preeti and Sanjeev in Manchester are struggling to juggle their hectic work lives and the multiple meal demands of their three children.

Mary is given an access-all-areas pass at London Heathrow airport to see what is needed to keep one of the busiest airports in the world fed and running smoothly.

Jamie's cooking up his colourful chickpea and chard pork, followed by a brilliant little recipe for egg fried rice, a fast food favourite and a super-speedy veggie supper.

The last episode of the series sees Gino taking a railway adventure to picturesque Lake Iseo. Often overshadowed by its big sisters, Garda and Como, Lake Iseo is a real hidden gem.

Four chefs compete for the South West with canapes, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?

Twelve diverse amateur baking enthusiasts are put through a series of intricate challenges to find Australia's Best Amateur Baker.

Twelve bakers started, just three remain. Who will succeed with the demanding final challenges, including a high-end patisserie showstopper, to be crowned winner of The Great British Bake Off 2017?

Nisha cooks Malaysian mussels, beef fat and caramel blondies with her daughter and a ginger biscuit lamb raan feast for her local women's group.

Rick goes fishing for his favourite oysters, makes a delicious fish soup and discovers the all-but-forgotten story of Cornwall's ancient capital, Lostwithiel.

Rick visits an organic deer farm near Bodmin Moor, makes a stunning but simple Venison Wellington and, over a pint with comedian Jonny Cowling, defines the Cornish sense of humour.

This episode goes to the far western end of Australia to visit the crayfishermen of the stunning Abrolhos Islands off Geraldton.

Guy meets Lina and Antonio Siciliano, who create a vast veggie and herb garden in Melbourne. Maeve visits friends in Adelaide to explore large-scale prosciutto curing.

The last episode of the series sees Gino taking a railway adventure to picturesque Lake Iseo. Often overshadowed by its big sisters, Garda and Como, Lake Iseo is a real hidden gem.

Jamie's cooking up his colourful chickpea and chard pork, followed by a brilliant little recipe for egg fried rice, a fast food favourite and a super-speedy veggie supper.

Mary is given an access-all-areas pass at London Heathrow airport to see what is needed to keep one of the busiest airports in the world fed and running smoothly.

Gregg and Chris are with the Parsons family in Hatfield, Hertfordshire, with a rather unique challenge. To save time, the family have devised a weekly meal plan that's hardly changed in seven years.

The three remaining South West chefs cook mains and desserts celebrating the Olympics and Paralympics - with the lowest scoring chef being eliminated.

Jamie picks aubergine for roast chicken, bakes feta with fig & prosciutto salad, makes runner bean stew with bacon wrapped fish & tutti frutti pear tarte tatin.

Twelve bakers started, just three remain. Who will succeed with the demanding final challenges, including a high-end patisserie showstopper, to be crowned winner of The Great British Bake Off 2017?

Mary is given an access-all-areas pass at London Heathrow airport to see what is needed to keep one of the busiest airports in the world fed and running smoothly.

Jamie's cooking up his colourful chickpea and chard pork, followed by a brilliant little recipe for egg fried rice, a fast food favourite and a super-speedy veggie supper.

Gregg and Chris are with the Parsons family in Hatfield, Hertfordshire, with a rather unique challenge. To save time, the family have devised a weekly meal plan that's hardly changed in seven years.

Jamie picks aubergine for roast chicken, bakes feta with fig & prosciutto salad, makes runner bean stew with bacon wrapped fish & tutti frutti pear tarte tatin.

The three remaining South West chefs cook mains and desserts celebrating the Olympics and Paralympics - with the lowest scoring chef being eliminated.

Twelve diverse amateur baking enthusiasts are put through a series of intricate challenges to find Australia's Best Amateur Baker.

Twelve bakers started, just three remain. Who will succeed with the demanding final challenges, including a high-end patisserie showstopper, to be crowned winner of The Great British Bake Off 2017?

Jo Brand chats with celebrity Bake Off fans and shines a light on the best, worst and the must-try-harder moments from the final, with exclusive footage.

Jamie shares his recipe for veggie steamed dumplings and throws the baton to his mate, Jimmy Doherty, who makes the ultimate rare beef leftovers sandwich.

Ambitious cooks compete in a towering kitchen with three distinct levels, where access to ingredients and tools tests their creativity, skill and ability to adapt under pressure.

This episode, Gregg and Chris come to the aid of the Guest family from Loughborough, whose diet of beige convenience food is not only unwholesome, it's also frighteningly expensive.

Naomi Toilalo heads to Maketu and challenges MasterChef winners Kasey and Karena Bird to create a three course meal using only rescued ingredients.

Mary reflects on her career, cooking with comedian Tom Allen. They boat, share tales, and cook classic cod, bread and butter pudding, Thai chicken traybake, and cottage pie.

Jamie's cooking up his spicy aromatic lamb kofta flatbread, a mighty meaty treat. Next, it's his Spanish-inspired broad bean and Manchego cheese salad.

Gino arrives in Matera James Bond style and explores the cave town where he samples his father's favourite drink Amaro Lucano and Nun's Breast cakes.

The three remaining South West chefs cook mains and desserts celebrating the Olympics and Paralympics - with the lowest scoring chef being eliminated.

The remaining amateur bakers compete in three challenges for Biscuit Week to make Decorated Sandwich Biscuits, Pistachio Shortbread and a Biscuit Diorama.

The white tent awaits 12 of the nation's best amateur bakers, as they take their place under the critical eye of judges Paul Hollywood and Prue Leith.

Jamie picks aubergine for roast chicken, bakes feta with fig & prosciutto salad, makes runner bean stew with bacon wrapped fish & tutti frutti pear tarte tatin.

Rick enjoys one of the world's most scenic ferry crossings, rustles up a tasty vegetarian tart and investigates the Cornish influence on Oscar winning composer Malcolm Arnold.

Rick finds out about the back breaking work done by women in Cornwall's mines, gets a little merry on botanical spirits and adds a cheeky nip to his yummy Clementine Trifle.

This episode joins professional rock fisherman Alex Bellissimo from Rock and Beach Charters at dawn to learn why so many Italians are drawn to the sea to fish for dinner.

This episode celebrates the tradition of preserving the best in season.

Gino arrives in Matera James Bond style and explores the cave town where he samples his father's favourite drink Amaro Lucano and Nun's Breast cakes.

Jamie's cooking up his spicy aromatic lamb kofta flatbread, a mighty meaty treat. Next, it's his Spanish-inspired broad bean and Manchego cheese salad.

Mary reflects on her career, cooking with comedian Tom Allen. They boat, share tales, and cook classic cod, bread and butter pudding, Thai chicken traybake, and cottage pie.

This episode, Gregg and Chris come to the aid of the Guest family from Loughborough, whose diet of beige convenience food is not only unwholesome, it's also frighteningly expensive.

Two chefs from the South West cook head to head for the judges. The chefs cook all their courses as the judges are joined by Team GB Olympic gold medallist Joe Choong.

This program celebrates Britain's freshest seasonal food as Hugh cooks and tastes the abundant gifts of autumn. In this special episode, Hugh remembers his highlights of the season.

The white tent awaits 12 of the nation's best amateur bakers, as they take their place under the critical eye of judges Paul Hollywood and Prue Leith.

Mary reflects on her career, cooking with comedian Tom Allen. They boat, share tales, and cook classic cod, bread and butter pudding, Thai chicken traybake, and cottage pie.

Jamie's cooking up his spicy aromatic lamb kofta flatbread, a mighty meaty treat. Next, it's his Spanish-inspired broad bean and Manchego cheese salad.

This episode, Gregg and Chris come to the aid of the Guest family from Loughborough, whose diet of beige convenience food is not only unwholesome, it's also frighteningly expensive.

This program celebrates Britain's freshest seasonal food as Hugh cooks and tastes the abundant gifts of autumn. In this special episode, Hugh remembers his highlights of the season.

Two chefs from the South West cook head to head for the judges. The chefs cook all their courses as the judges are joined by Team GB Olympic gold medallist Joe Choong.

The remaining amateur bakers compete in three challenges for Biscuit Week to make Decorated Sandwich Biscuits, Pistachio Shortbread and a Biscuit Diorama.

The white tent awaits 12 of the nation's best amateur bakers, as they take their place under the critical eye of judges Paul Hollywood and Prue Leith.

Each episode, host Jo Brand will give fans another bite of Bake Off action. Jo and her panel of celebrity guests will chew over the latest goings-on in the tent, plus she'll be joined by the latest baker to leave.

Naomi Toilalo heads to Maketu and challenges MasterChef winners Kasey and Karena Bird to create a three course meal using only rescued ingredients.

Justine heads to a local turmeric farm and forages for ingredients, and Terri Taylor prepares a batch of turmeric chicken skewers. Up in Port Douglas, Justine cooks up some kangaroo.

Ben and restaurateur Jessie Spiby tour Devonport, visiting Misty Meadows for fresh produce, 41 South Salmon farm, and meeting salmon farmer Ben Pyka.

Michael and Courtney team up to create a savoury masterpiece: roast beef and potatoes. Michael prepares crispy oven baked buffalo wings, accompanied by a delectable blue cheese sauce.

Paul learns how to forage for seaside food from a friend, but it's not for free and he faces a chef-style challenge.

At Peterhead fishmarket, Rick meets a stranger. The wolf-fish, which he had only ever read about, will not win any beauty contests but has firm, white flesh and a wonderful taste.

Nigella starts with her take on the classic light and sunny yoghurt pot cake, while a girls' night in sees Nigella rustling up a super quick dish of squid and prawns.

Acclaimed pastry chef Kirsten Tibballs returns with expert tips, creative techniques and clever shortcuts to help elevate homemade desserts and inspire confidence in every baker.

Paul Hollywood is off on another culinary voyage of discovery to a country that is as yet a mystery to him: Mexico. He wants to explore the character, culture and history of Mexico through its food and drink.

Tom explores the England-Wales border, starting in Powys, where he searches for free-range chicken, before heading to Lancashire to visit Britain's first shiitake farm.

Travelling from the frozen south to the tropical north, Jimmy Doherty explores New Zealand.

This program celebrates Britain's freshest seasonal food as Hugh cooks and tastes the abundant gifts of autumn. In this special episode, Hugh remembers his highlights of the season.

Jamie picks aubergine for roast chicken, bakes feta with fig & prosciutto salad, makes runner bean stew with bacon wrapped fish & tutti frutti pear tarte tatin.

Jamie's taking the classic picnic up a level. He knocks up Jam jar prawn cocktails with a lemony avocado sauce and not one but two brilliant veggie quiches.

Rick travels down the Mekong River to Vietnam. The food is light, fresh, and prepared using an abundance of herbs, lots of freshwater fish, and flavoursome soups made with thin strips of beef with rice noodles.

Rick explores Mumbai's culinary melting pot before heading south to Pondicherry, where locals share south Indian fusion dishes in his curry quest.

James visits a place he's always wanted to see - the beautiful Shetland Islands - and they definitely do not disappoint.

Masterchefs Melissa Leong and Camera Daddo take on the thrill of South Africa. It's an African adventure like no other as they explore the food, wine and animals of this vast country, in absolute luxury.

Back in her rustic country cabin Rachel makes a wonderful sausage stroganoff with products from southern Sweden, as well as hazelnut and apple cakes.

Jamie picks aubergine for roast chicken, bakes feta with fig & prosciutto salad, makes runner bean stew with bacon wrapped fish & tutti frutti pear tarte tatin.

Paul is joined by Rachel Allen as they celebrate the best of family pies and puds. Rachel cooks her own children's favourite raspberry and coconut pudding, and Paul creates his own family's treat.

Paul Hollywood is off on another culinary voyage of discovery to a country that is as yet a mystery to him: Mexico. He wants to explore the character, culture and history of Mexico through its food and drink.

This program celebrates Britain's freshest seasonal food as Hugh cooks and tastes the abundant gifts of autumn. In this special episode, Hugh remembers his highlights of the season.

The seven remaining chefs work individually to create Japanese-inspired dishes for their bento boxes. One judge oversees the chefs, while two judges blindly taste test their creations.

James rustles up inspiring but achievable dishes, from a classic fish pie to a scrumptious roulade, joined by Alex Jones.

Jamie picks aubergine for roast chicken, bakes feta with fig & prosciutto salad, makes runner bean stew with bacon wrapped fish & tutti frutti pear tarte tatin.

Jamie's taking the classic picnic up a level. He knocks up Jam jar prawn cocktails with a lemony avocado sauce and not one but two brilliant veggie quiches.

Justine heads to a local turmeric farm and forages for ingredients, and Terri Taylor prepares a batch of turmeric chicken skewers. Up in Port Douglas, Justine cooks up some kangaroo.

Rick travels down the Mekong River to Vietnam. The food is light, fresh, and prepared using an abundance of herbs, lots of freshwater fish, and flavoursome soups made with thin strips of beef with rice noodles.

This program celebrates Britain's freshest seasonal food as Hugh cooks and tastes the abundant gifts of autumn. In this special episode, Hugh remembers his highlights of the season.

Paul is joined by Rachel Allen as they celebrate the best of family pies and puds. Rachel cooks her own children's favourite raspberry and coconut pudding, and Paul creates his own family's treat.

Paul learns how to forage for seaside food from a friend, but it's not for free and he faces a chef-style challenge.

Rachel heads into the woods in search of mushrooms. Rachel meets an ice-cream maker who inspires her to experiment with unusual flavours as she makes a lemon and dill parfait.

Nigella starts with her take on the classic light and sunny yoghurt pot cake, while a girls' night in sees Nigella rustling up a super quick dish of squid and prawns.

Acclaimed pastry chef Kirsten Tibballs returns with expert tips, creative techniques and clever shortcuts to help elevate homemade desserts and inspire confidence in every baker.

Paul Hollywood is off on another culinary voyage of discovery to a country that is as yet a mystery to him: Mexico. He wants to explore the character, culture and history of Mexico through its food and drink.

Gino's next rail journey takes him on a trip of a lifetime, through the wonderful Tuscan countryside on a historic steam train, Treno Natura.

Ainsley makes beetroot-carrot patties with vegan horseradish yogurt, Tristan roasts honey-lemon carrots with spiced beans. Philli prepares a summer veggie pancake with garlic aioli.

Jamie picks aubergine for roast chicken, bakes feta with fig & prosciutto salad, makes runner bean stew with bacon wrapped fish & tutti frutti pear tarte tatin.

Sixteen cooks from around the world come together to compete in a game-changing culinary competition.

Rick travels down the Mekong River to Vietnam. The food is light, fresh, and prepared using an abundance of herbs, lots of freshwater fish, and flavoursome soups made with thin strips of beef with rice noodles.

Rick explores Mumbai's culinary melting pot before heading south to Pondicherry, where locals share south Indian fusion dishes in his curry quest.

James visits a place he's always wanted to see - the beautiful Shetland Islands - and they definitely do not disappoint.

Jamie picks aubergine for roast chicken, bakes feta with fig & prosciutto salad, makes runner bean stew with bacon wrapped fish & tutti frutti pear tarte tatin.

Matt Tebbutt explores hairy fruits, Jimmy Doherty studies pomegranates, Kate Quilton looks at cucumber plastic, and Briony May Williams investigates cider apples and strawberry juice.