LifeStyle Food

4 Chefs from Scotland compete in Great British Menu's 20th series. Presented by Andi Oliver.

The nine remaining bakers face a tough Signature challenge to reinvent the Australian pie, a tantalising technical twist, and a Showstopper deep dish fruit pie.

Week three and it's bread week. The remaining bakers have a lot to prove with three tough challenges, set by judges Paul Hollywood and Prue Leith.

Jo and the panel will be tucking into Bread Week and all the latest happenings in the tent. Plus, there's exclusive footage from the main show and a chat with the third baker to leave.

The top eight chefs will begin the week with an international challenge; they will be assigned a cuisine to inspire a dish; the chefs will report to the dining room for an important dinner service.

Gregg Wallace and Chris Bavin are in Newport with the Howell family, whose busy lifestyle means they are reliant on ready meals and takeaway.

Justine cooks mussels at a breathtaking Chateau, then visits the village of Brantome where she learns the secrets to first-class French cooking from a Michelin-starred chef.

Mary shows us how to cook dishes to impress guests at a dinner party, including two delicious canapes, a salmon and asparagus starter, a main course of guinea fowl and a decadent chocolate tart for pudding.

Jamie is making everyday ingredients extraordinary, and his cauliflower cheese pasta does just that. A stunningly simple, delicious new favourite.

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.

4 Chefs from Scotland compete in Great British Menu's 20th series. Presented by Andi Oliver.

At the halfway point, bakers take on brownies, a frustrating technical of the Black Forest Gateau, and a triple threat Chocolate Medley showstopper.

It's dairy week, and Prue and Paul have set three tricky challenges to test the remaining bakers. Which bakers will impress Prue and Paul enough to keep their place in the tent?

NFL legends Antonio Gates, Von Miller, Julian Edelman & analyst Mina Kimes compete in baking challenges.

For the close to the seafood odyssey, Rick goes to Whitby, where they claim to make the best fish and chips in the world. So what's the secret?

Rick's journey begins along the South coast, from Dorset to Kent. He joins a group of mackerel fishermen at Chesil Beach and goes squid-catching off Portland.

It's the season of mellow fruitfulness and this episode is on the road to Victoria's High Country in search of a wild mushroom bounty.

Maeve explores the sweet power of onions with Spanish chef Pablo Tordesillas Garcia and discovers the delights of a Catalonian favourite - chargrilled baby leeks with romesco sauce.

The whole family gather on the island of Sardinia for a long overdue festive celebration. Gino pulls out all the stops to give his mother-in-law, Elizabeth, an Italian festive feast to remember.

Jamie is making everyday ingredients extraordinary, and his cauliflower cheese pasta does just that. A stunningly simple, delicious new favourite.

Mary shows us how to cook dishes to impress guests at a dinner party, including two delicious canapes, a salmon and asparagus starter, a main course of guinea fowl and a decadent chocolate tart for pudding.

Gregg Wallace and Chris Bavin are in Newport with the Howell family, whose busy lifestyle means they are reliant on ready meals and takeaway.

Chefs from Scotland compete over mains and desserts. One must go home.

Nisha cooks a traditional mushroom monsoon curry with grapes, barbecued corn on the cob and a cote de boeuf with a spiced chilli rub.

It's dairy week, and Prue and Paul have set three tricky challenges to test the remaining bakers. Which bakers will impress Prue and Paul enough to keep their place in the tent?

Mary shows us how to cook dishes to impress guests at a dinner party, including two delicious canapes, a salmon and asparagus starter, a main course of guinea fowl and a decadent chocolate tart for pudding.

Jamie is making everyday ingredients extraordinary, and his cauliflower cheese pasta does just that. A stunningly simple, delicious new favourite.

Gregg Wallace and Chris Bavin are in Newport with the Howell family, whose busy lifestyle means they are reliant on ready meals and takeaway.

Nisha cooks a traditional mushroom monsoon curry with grapes, barbecued corn on the cob and a cote de boeuf with a spiced chilli rub.

Chefs from Scotland compete over mains and desserts. One must go home.

At the halfway point, bakers take on brownies, a frustrating technical of the Black Forest Gateau, and a triple threat Chocolate Medley showstopper.

It's dairy week, and Prue and Paul have set three tricky challenges to test the remaining bakers. Which bakers will impress Prue and Paul enough to keep their place in the tent?

Jo and her panel will be dissecting all the excitement from the tent with hilarious unseen clips and an exclusive interview with the latest baker to leave.

Justine cooks mussels at a breathtaking Chateau, then visits the village of Brantome where she learns the secrets to first-class French cooking from a Michelin-starred chef.

Gordon Ramsay announces this week determines which chefs will receive one of the coveted black jackets; the chefs must use their creativity and pull out all the stops.

Gregg and Chris are in Hertfordshire to help two very busy mums: part-time physiotherapist Poppy and schoolteacher Emma.

Justine goes ocean rafting at Whitehaven Beach where she prepares whole coral trout in banana leaf. She visits Rusty's market and has Nick Holloway prepare her a wonderful Crunchy Salad.

Mary is back in her kitchen to cook her favourite meal. The star of the show is a slow-roast shoulder of lamb with rosemary and paprika rub. For pudding, Mary serves plum tarte Tatin and a delicious fruit salad.

Jamie kicks off by making a beautiful cannelloni tray bake with mushrooms.

Gordon teaches us modern versions of some of the dishes he loved as a child. For breakfast, it's fluffy potato cakes, for lunch, it's fish fingers and chip butties, and for dinner, his mother helps him cook.

Chefs from Scotland compete over mains and desserts. One must go home.

This week it's carb overload as bakers tackle savoury flat breads, a technical of knotted bread rolls, and a Showstopper stollen bread challenge.

The judges are setting challenges all inspired by the Roaring Twenties. Three challenges. Three chances to win star baker. Three chances to avoid leaving the tent.

Nisha cooks a traditional mushroom monsoon curry with grapes, barbecued corn on the cob and a cote de boeuf with a spiced chilli rub.

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.

Rick Stein is on home territory this episode in his beloved Cornwall. He also finds time to pop over to Guernsey and across the Bristol Channel to South Wales for oysters.

Maeve O'Meara delves into the intricate and specialised realm of preserved and fermented vegetables and fruit from around the world.

Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world.

Gordon teaches us modern versions of some of the dishes he loved as a child. For breakfast, it's fluffy potato cakes, for lunch, it's fish fingers and chip butties, and for dinner, his mother helps him cook.

Jamie kicks off by making a beautiful cannelloni tray bake with mushrooms.

Mary is back in her kitchen to cook her favourite meal. The star of the show is a slow-roast shoulder of lamb with rosemary and paprika rub. For pudding, Mary serves plum tarte Tatin and a delicious fruit salad.

Gregg and Chris are in Hertfordshire to help two very busy mums: part-time physiotherapist Poppy and schoolteacher Emma.

It's Judges' Day and only one chef can go through to represent Scotland.

Jamie makes Christmas feast with smoked trout pate, red cabbage slaw, giant Yorkshire pudding, festive porchetta, roast potatoes, chestnut Brussels pie & pavlova.

The judges are setting challenges all inspired by the Roaring Twenties. Three challenges. Three chances to win star baker. Three chances to avoid leaving the tent.

Mary is back in her kitchen to cook her favourite meal. The star of the show is a slow-roast shoulder of lamb with rosemary and paprika rub. For pudding, Mary serves plum tarte Tatin and a delicious fruit salad.

Jamie kicks off by making a beautiful cannelloni tray bake with mushrooms.

Gregg and Chris are in Hertfordshire to help two very busy mums: part-time physiotherapist Poppy and schoolteacher Emma.

Jamie makes Christmas feast with smoked trout pate, red cabbage slaw, giant Yorkshire pudding, festive porchetta, roast potatoes, chestnut Brussels pie & pavlova.

It's Judges' Day and only one chef can go through to represent Scotland.

This week it's carb overload as bakers tackle savoury flat breads, a technical of knotted bread rolls, and a Showstopper stollen bread challenge.

The judges are setting challenges all inspired by the Roaring Twenties. Three challenges. Three chances to win star baker. Three chances to avoid leaving the tent.

They'll discuss who slipped up in the slapstick signature and whether there were tears over tiered cakes in the showstopper.

Justine goes ocean rafting at Whitehaven Beach where she prepares whole coral trout in banana leaf. She visits Rusty's market and has Nick Holloway prepare her a wonderful Crunchy Salad.

Each chef must teach a comedian how to prepare a signature chef Ramsay recipe; the final five must prove they have what it takes to proceed to the final four.

Gregg and Chris travel to County Down, Northern Ireland, to help the McKinstry family. Gary and Louise love using their local butcher and spend a fortune on the butcher's ready meals.

Justine gives stand up paddling boarding a go and then heads to the beach to make a quick healthy chia breakfast bowl. She then drops by Walter's Lounge in Airlie Beach to meet the head chef.

Mary Berry is cooking dishes for a family celebration and makes preparing a buffet supper for a special occasion seem almost effortless, with recipes for beef and mushroom stew and chocolate and orange panna cotta.

Jamie gives roast chicken a Korean-inspired makeover with a flavour-packed kimchi glaze, beautifully dressed in sesame seeds.

Gordon's ultimate guide to home cooking continues, as he teaches how to cook for friends. For dinner, Gordon's son, Jack, helps him cook roasted chicken with chickpea stuffing and a hazelnut meringue tower.

It's Judges' Day and only one chef can go through to represent Scotland.

In the Signature, bakers make individual puddings. Maggie sets her dried apricot Pavlova in the technical, and they face a spectacular tiered Showstopper.

It's dessert week, and Prue and Paul are looking for the bakers to produce the perfect finale to any meal. For the signature challenge, the layers stack up in an elegant and challenging bake.

Jamie makes Christmas feast with smoked trout pate, red cabbage slaw, giant Yorkshire pudding, festive porchetta, roast potatoes, chestnut Brussels pie & pavlova.

At Morecambe Bay, Lancashire, Rick goes out fishing with Ray Edmondson, one of the Bay's few remaining shrimpers who also owns a fish shop where he pots the shrimps in cayenne.

In Northern Ireland, Rick's first port of call is Strangford Loch, a stretch of water so rich in nutrients that it is a perfect place to farm shellfish and catch langoustines.

Chefs discuss their passion for Moroccan food.

The intense spicy world of Malaysian food.

Gordon's ultimate guide to home cooking continues, as he teaches how to cook for friends. For dinner, Gordon's son, Jack, helps him cook roasted chicken with chickpea stuffing and a hazelnut meringue tower.

Jamie gives roast chicken a Korean-inspired makeover with a flavour-packed kimchi glaze, beautifully dressed in sesame seeds.

Mary Berry is cooking dishes for a family celebration and makes preparing a buffet supper for a special occasion seem almost effortless, with recipes for beef and mushroom stew and chocolate and orange panna cotta.

Gregg and Chris travel to County Down, Northern Ireland, to help the McKinstry family. Gary and Louise love using their local butcher and spend a fortune on the butcher's ready meals.

It's the North East and Yorkshire heat of Great British Menu with presenter Andi Oliver.

Paddy visits the McCain factory near Scarborough to reveal how it cuts, fries & freezes 80 million chips a day. Cherry explores malt vinegar & Ruth tucks into fish and chip origins.

It's dessert week, and Prue and Paul are looking for the bakers to produce the perfect finale to any meal. For the signature challenge, the layers stack up in an elegant and challenging bake.

Mary Berry is cooking dishes for a family celebration and makes preparing a buffet supper for a special occasion seem almost effortless, with recipes for beef and mushroom stew and chocolate and orange panna cotta.

Jamie gives roast chicken a Korean-inspired makeover with a flavour-packed kimchi glaze, beautifully dressed in sesame seeds.

Gregg and Chris travel to County Down, Northern Ireland, to help the McKinstry family. Gary and Louise love using their local butcher and spend a fortune on the butcher's ready meals.

Paddy visits the McCain factory near Scarborough to reveal how it cuts, fries & freezes 80 million chips a day. Cherry explores malt vinegar & Ruth tucks into fish and chip origins.

It's the North East and Yorkshire heat of Great British Menu with presenter Andi Oliver.

In the Signature, bakers make individual puddings. Maggie sets her dried apricot Pavlova in the technical, and they face a spectacular tiered Showstopper.

It's dessert week, and Prue and Paul are looking for the bakers to produce the perfect finale to any meal. For the signature challenge, the layers stack up in an elegant and challenging bake.

They'll discuss who slipped up in the slapstick signature and whether there were tears over tiered cakes in the showstopper.