It's home and away for seafood fan Rick as he catches turbot off the Cornish coast and cooks it with cider and cream, and travels to Goa for prawn caldene and spicy Goan lobster.

Ree Drummond opens up in a fun Q&A about kids, with some of the questions coming from her pint-sized fans. Her answers include an 11-carton cake and ravioli a la Bobbi, named after one of her young questioners.

Ree shares four recipes that can be on the table in less than 40 minutes, including chicken with pesto cream, Cajun veggie pasta, sheet pan shrimp puttanesca and skirt steak with bok choy.

Jamie Oliver celebrates frozen ingredients as he creates a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under £1 per delicious portion.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

It is the semi-final and the remaining bakers are just three patisserie challenges away from the biggest day in their baking lives. The heat is really on now with the complex Signature, Technical and Showstopper challenges.

Twelve bakers started. Now just three remain but only one can win. Paul and Prue set three challenges that will test the bakers' skills, including an intricate, multi-layered, edible landscape Showstopper that could win them the title.

James is joined by Galton Blackiston, his pal and a top-class, Michelin-starred chef. They don diving suits to swim with seals, and hire an unusual mode of transport to take them around the islands. Galton visits a sea salt farm and delivers some back to James, who uses it to cook up some wonderful salt-baked sea bass. James finds an unusual restaurant situated in the middle of a post office, and finishes off the day cooking roast duck by a stunning seashore.

James returns to one of his favourite places in the UK: the beautiful county of Cornwall. Joining him is his close pal and Michelin-starred chef Galton Blackiston. During their trip they discover some world-class Cornish ice cream, and Galton visits Newlyn fish market to pick up some Cornish cod. James cooks the cod along with Cornish oysters and a warm tartare sauce. They both round off the day with a painting challenge on Sennen beach, where they try out their oil painting skills.

It's all go as Rick celebrates the abundance of seafood and the rich colourful sauces of Naples, or Napoli, and visits Suffolk to experience North Sea cod with cabbage and beer.

It's home and away for seafood fan Rick as he catches turbot off the Cornish coast and cooks it with cider and cream, and travels to Goa for prawn caldene and spicy Goan lobster.

Ree Drummond opens up in a fun Q&A about kids, with some of the questions coming from her pint-sized fans. Her answers include an 11-carton cake and ravioli a la Bobbi, named after one of her young questioners.

Ree shares four recipes that can be on the table in less than 40 minutes, including chicken with pesto cream, Cajun veggie pasta, sheet pan shrimp puttanesca and skirt steak with bok choy.

Jamie Oliver celebrates frozen ingredients as he creates a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under £1 per delicious portion.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

It is the semi-final and the remaining bakers are just three patisserie challenges away from the biggest day in their baking lives. The heat is really on now with the complex Signature, Technical and Showstopper challenges.

Twelve bakers started. Now just three remain but only one can win. Paul and Prue set three challenges that will test the bakers' skills, including an intricate, multi-layered, edible landscape Showstopper that could win them the title.

Paul returns to Cyprus, the island he called home for six years. He visits its capital city of Nicosia to show viewers the baking culture he knows intimately and loves dearly.

Prue welcomes her good friend Sandi Toksvig into her Cotswold Kitchen - history buff Sandi cooks two dishes from the 1920s that were printed in pamphlets put together by women across the country to fundraise.

This trip, Guy Fieri's diving into all kinds of comfort cooking. In Phoenix, a funky joint stackin' up barbecue fries and a new spin on chilaquiles. In Boulder, a pizza place loading up the pies and their meatball grinder.

On this trip, Guy Fieri is diggin' into dishes featuring some dynamite dough. In Mesa, a legit Hawaiian joint serving island specialties, including a meaty bun, and in Tucson, a place cookin' up a big-time saucy sandwich.

Guy Fieri's crisscrossing the nation to grab some international grub. In Dallas, a funky Thai joint serving up noodles, curry and green papaya salad. In Miami, a Latin place dealing in empanadas and a unique plantain sandwich.

This trip, Guy Fieri's diving into all kinds of amazing Latin specialties. In Miami, a husband-and-wife team dishing out primo Peruvian sandwiches. In Wilmington, a funky joint cooks up the flavours of Panama.

Adam explores the hottest, spiciest food challenges across America from `Hellfire' sushi to the 'Devil's Dandruff' and a voodoo juice hot sauce.

Adam crosses America exploring the fried and crispy flavours including a catfish challenge in Oklahoma City.

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.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Paul returns to Cyprus, the island he called home for six years. He visits its capital city of Nicosia to show viewers the baking culture he knows intimately and loves dearly.

Seafood king Rick's off to Galicia in Spain to sample some rare shellfish. Plus recipes for hake with peppers and saffron, and clams in a marinara sauce.

This programme looks at the preparation of a spicy shark vindaloo and the making of an authentic dhal with lentils. Plus a visit to Chesapeake Bay in America, where freshwater oysters and crab cakes are the order of the day.

Ree goes over the top taking some of her favourite recipes to the Nth degree, including mac and cheese stuffed peppers, grilled French toast, fried chicken pizza and funnel cake sundaes.

Ree mourns the loss of her mother-in-law by preparing a variety of dishes for the family based on her favourite meals and classic recipes.

Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, homemade gnocchi in a cheesy bacon and pea sauce, spicy kipper kedgeree and easy ice cream, all for under a quid a portion.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

A new series kicks off with Cake Week, with challenges includinga a retro classic Technical and a Showstopper birthday cake taking the baker's dozen back to their childhoods.

Mary travels to Scotland to enjoy the best of their everyday larder with recipes inspired by her own Scots heritage. She discovers wonderful shellfish in Ullapool, and shares the joy of venison cooked on a BBQ with chef Tom Kitchin.

On the next leg of his UK tour, James is joined in glorious Devon by his friend and Michelin-starred chef Simon Hulstone. James visits an extraordinary mushroom farm situated in a bungalow, and makes a tasty steak and mushroom dish. Simon samples some award-winning cheese, which inspires James to make a cheese platter fit for a king. The day ends with a trip to the Art Deco splendour of Burgh Island.

James is joined by pal and Michelin-starred chef Mark Jordan, and together they set out to explore the delights of Jersey aboard mini motor bikes. James samples the delights of one of Jersey's most famous exports, the Jersey Royal potato, and he uses them to cook up a squid risotto with a difference. Mark Jordan gets a lesson in oyster shucking, and James discovers an island speciality: Jersey black butter, which he uses to create a delicious sweet treat.

Seafood king Rick's off to Galicia in Spain to sample some rare shellfish. Plus recipes for hake with peppers and saffron, and clams in a marinara sauce.

This programme looks at the preparation of a spicy shark vindaloo and the making of an authentic dhal with lentils. Plus a visit to Chesapeake Bay in America, where freshwater oysters and crab cakes are the order of the day.

Ree goes over the top taking some of her favourite recipes to the Nth degree, including mac and cheese stuffed peppers, grilled French toast, fried chicken pizza and funnel cake sundaes.

Ree mourns the loss of her mother-in-law by preparing a variety of dishes for the family based on her favourite meals and classic recipes.

Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, homemade gnocchi in a cheesy bacon and pea sauce, spicy kipper kedgeree and easy ice cream, all for under a quid a portion.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

A new series kicks off with Cake Week, with challenges includinga a retro classic Technical and a Showstopper birthday cake taking the baker's dozen back to their childhoods.

Mary travels to Scotland to enjoy the best of their everyday larder with recipes inspired by her own Scots heritage. She discovers wonderful shellfish in Ullapool, and shares the joy of venison cooked on a BBQ with chef Tom Kitchin.

James' culinary tour of Britain continues in Scotland with a trip to Blair Castle in the Highlands. He is joined by top Scottish Michelin starred chef Tom Kitchin. Their journey begins with an incredible tour of the castle grounds complete with awe inspiring views. James kicks off the cooking with his venison with beetroot and blackberries in the castle's walled garden. Next Tom Kitchin dusts of his wellies and heads in to the woods for a bit of wild mushroom foraging.

James and Tom are making their way to Edinburgh but before they can do that, James makes a detour to Edradour whisky distillery in Pitlochry where he makes a delicious whisky chicken with wild mushroom and mustard sauce. Once they've reached Edinburgh, Tom shares his local knowledge by visiting one of his favourite suppliers, Welch Fishmongers. He learns the secret to their amazing smoked salmon which James uses for a salmon mousse with cucumber and dill pickle and melba toast.

On this trip, Guy Fieri digs into all kinds of killer grub. In Lansing, an out-of-this-world pizza joint, where the pie comes with a surprise, and in Wilmington, standout sandwiches bring a taste of Philly to the South.

This trip, Guy Fieri grabs some off-the-hook seafood and savoury sensations. In Lansing, a food truck dishes out shrimp burgers and a unique potato popper. In Tucson, a Bosnian restaurant fires up legit Eastern European specialities.

Guy Fieri dives into joints where you can literally grab all kinds of grub, starting with a Chicago-style spot in Tucson firing up deep-dish pie and twisted-up breadsticks.

This trip, Guy Fieri grabs some barbecue and Southern comfort. In Seattle, a funky joint smokes up ribs and dishes out brisket chilli. In Wilmington, a breakfast-brunch spot gets dirty with their biscuits and their meatloaf.

Hogfish and BBQ shrimp; 15 dozen raw oysters in under an hour.

A rack of baby back ribs; juicy pulled pork; a six-pound BBQ sandwich with fries.

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.

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

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

James' culinary tour of Britain continues in Scotland with a trip to Blair Castle in the Highlands. He is joined by top Scottish Michelin starred chef Tom Kitchin. Their journey begins with an incredible tour of the castle grounds complete with awe inspiring views. James kicks off the cooking with his venison with beetroot and blackberries in the castle's walled garden. Next Tom Kitchin dusts of his wellies and heads in to the woods for a bit of wild mushroom foraging.

It's action down under for seafood king Rick as he travels to Queensland, Australia, where he prepares a spicy squid salad, and smoked bream with a tangy bush tucker chutney.

In this episode, he goes to Chesapeake Bay in the US, cooking traditional oyster dishes.

It's biscuit day and Ree Drummond is baking a fantastic foursome to share with friends and family, with chocolate mint-iced biscuits decorated with swirls of snow white royal icing.

Ree Drummond is reclaiming kitchen scraps and transforming them into star dishes. Peels, stems and bones destined for the trash are instead turned into crispy roasted potato peels, stir fried broccoli stems and an awesome chicken broth.

Jamie Oliver takes root vegetables to another level, makes scrumptious sticky BBQ chicken, rattles out oozy cheesy enchiladas and turns things upside down with a pineapple cake, all for under a quid a portion.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

It's crunch time with Biscuit Week, starting off with a luxurious chocolate coated signature bake, then a snack with family significance for Paul and an eye-catching showstopper.

Mary shares inspiring everyday dishes full of wholesome goodness from her secret tip for a rich bolognaise to a heart-warming soup. She dons a white suit and tries her hand at bee keeping, collecting fresh honey to make a winning pud.

James and his wingman, top chef Mark Jordan, hop aboard their motorbikes to discover the wonderful island of Guernsey. They sample local speciality Gache cake, a seafood platter fit for a king, and James uses Guernsey's wonderful dairy produce to make a delicious creamy rice pudding with chargrilled peaches. Finally, James and Mark set themselves a fishing challenge by attempting to catch the King of the Sea: the mighty turbot.

James discovers the delights of Dorset. He is joined on his trip by his mate and Michelin-starred chef Paul Ainsworth. They hop aboard a millionaire's yacht, where James cooks a delicious sea bass dish. Paul discovers some fantastic local cheese, while James visits a breeder with mangalista pigs in a beautiful coastline setting. The highlight of their day is a beachside barbecue, where they feast on some amazing pork and chicken cooked al fresco.

It's action down under for seafood king Rick as he travels to Queensland, Australia, where he prepares a spicy squid salad, and smoked bream with a tangy bush tucker chutney.

In this episode, he goes to Chesapeake Bay in the US, cooking traditional oyster dishes.

It's biscuit day and Ree Drummond is baking a fantastic foursome to share with friends and family, with chocolate mint-iced biscuits decorated with swirls of snow white royal icing.

Ree Drummond is reclaiming kitchen scraps and transforming them into star dishes. Peels, stems and bones destined for the trash are instead turned into crispy roasted potato peels, stir fried broccoli stems and an awesome chicken broth.

Jamie Oliver takes root vegetables to another level, makes scrumptious sticky BBQ chicken, rattles out oozy cheesy enchiladas and turns things upside down with a pineapple cake, all for under a quid a portion.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

It's crunch time with Biscuit Week, starting off with a luxurious chocolate coated signature bake, then a snack with family significance for Paul and an eye-catching showstopper.

Mary shares inspiring everyday dishes full of wholesome goodness from her secret tip for a rich bolognaise to a heart-warming soup. She dons a white suit and tries her hand at bee keeping, collecting fresh honey to make a winning pud.

Yotam Ottolenghi's Mediterranean journey concludes in the country where he grew up: Israel. In Tel Aviv, he explores Israel's freshest produce, samples seafood with a twist and cooks alongside cutting-edge chefs. Yotam explores the national obsession with hummus and begins by making the popular Mediterranean dish shakshuka, where eggs are gently poached in a spicy sauce of tomatoes, onion and hot chilli.

Foodie Adam Richman embarks on a delicious culinary adventure across Italy. He visits the places that are home to the most iconic Italian dishes.

Foodie Adam Richman embarks on a delicious culinary adventure across Italy. He visits the places that are home to the most iconic Italian dishes.

This trip, Guy Fieri dives into delicious dishes on both coasts. In Palo Alto, a funky joint puts out fresh California cooking, like spicy pork and knockout gnocchi. In Wilmington, a bakery-restaurant makes major meatloaf.

On this trip, Guy Fieri's digging into a multicultural flavourfest. In Hawaii, a poke place knocking it out of the park with their island specialties. In San Carlos, a crazy Italian spot putting tasty twists on their homemade pasta.

On this trip, Guy Fieri plays a tasty game of chicken all over the country. In Alameda, a joint cooks chicken Nashville hot-style and puts a gourmet twist on a burger.

Guy Fieri reels in off-the-hook seafood and digs into some serious sandwiches on this trip. In San Francisco, a Chinese emporium cooks up lobster, pork buns and even dim sum chicken feet.

Pulled pork and a huge cinnamon roll; the Colossal Challenge including a giant sandwich and a 116 oz. milkshake.

Expert eater Adam Richman chows down on an amazing steak sandwich in Lewiston, New York. Afterwards, he takes on the mammoth challenge of eating a total of 74 whole ounces of steak.

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

The bakery heavyweights are challenged to an eating contest and one of Frankie's biggest fears is exposed while he is making a complicated cake.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

This trip Guy's chasing down the holiday meal every which way. In Portland, Maine, we visit a family-run joint where stuffed turkey and stuffed lobster are Thanksgiving traditions.

This trip, Guy Fieri's hitting the road and grabbing grub straight out of Mum's kitchen. In Boulder, a mother-son team servin' up Chinese specialties like dan dan noodles and steamed buns.

On this trip, Guy Fieri is diggin' into dishes featuring some dynamite dough. In Mesa, a legit Hawaiian joint serving island specialties, including a meaty bun, and in Tucson, a place cookin' up a big-time saucy sandwich.

This trip, Guy Fieri grabs some off-the-hook seafood and savoury sensations. In Lansing, a food truck dishes out shrimp burgers and a unique potato popper. In Tucson, a Bosnian restaurant fires up legit Eastern European specialities.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Salmon cakes; panettone bread pudding; pappa al pomidoro.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Former food store owner, business woman, cookbook writer and TV food presenter Ina Garten.

Prue welcomes her good friend Sandi Toksvig into her Cotswold Kitchen - history buff Sandi cooks two dishes from the 1920s that were printed in pamphlets put together by women across the country to fundraise.

The average price of the recipes in this episode is just £1.96 per portion. Jamie cooks up a roast shoulder of lamb with all the trimmings and turns the leftovers into Moroccan-style crispy pastillas.

Here, the average price of the recipes is just £1.89 per portion. Jamie cooks up glorious pot roasted ham hocks with parsley sauce, and roasts a butternut squash which he turns into a stunning squash and spinach rotolo.

James's fruit trees and strawberries bear enough fruit for a delicious pavlova, one of his favourite puddings.

James uses his three-week-old herb bed to cook two delicious recipes: salmon with sorrel and peas and lemon verbena creme brulee for dessert.

James heads to Yorkshire for advice on tomatoes and, after getting in a tangle planting them back home, is over the moon when the first baby tomatoes appear and he can cook a tasty mozzarella and tomato dish.

James cooks two of his granny's recipes with his homegrown gooseberries and carrots. He then takes off on his motorbike for a charity bike run delivering chocolate to a children's hospital.

The Bikers' journey continues, bringing the boys cruising the roads along the 220-mile River Severn, a region steeped in history and natural beauty.

The Bikers reach Devon and Dorset for the final leg of their tour. In Dorset, they visit a watercress farm and meet a blacksmith, and in Devon, they search for biltong and learn all about the fermentation and distilling of white rum.

In small town America, the bikers enjoy some retro roadside spectacles that provide entertainment and intrigue, including the huge fibreglass figures known as `muffler men'. Dave and Si then enjoy a championship winning apple pie and learn how Route 66 entered American folklore by connecting small town America from east to west and enabling it to prosper.

On the second leg of their Route 66 adventure, Dave Myers and Si King set out to discover what lies beneath the legend of this iconic road, a journey which takes them through three states. The bikers also visit a roadside museum described as a love letter to Route 66. The current owner, like her father before her, is passionate about keeping the magic of the fabled road alive.

Prue welcomes her good friend Sandi Toksvig into her Cotswold Kitchen - history buff Sandi cooks two dishes from the 1920s that were printed in pamphlets put together by women across the country to fundraise.

The average price of the recipes in this episode is just £1.96 per portion. Jamie cooks up a roast shoulder of lamb with all the trimmings and turns the leftovers into Moroccan-style crispy pastillas.

Here, the average price of the recipes is just £1.89 per portion. Jamie cooks up glorious pot roasted ham hocks with parsley sauce, and roasts a butternut squash which he turns into a stunning squash and spinach rotolo.

Guy Fieri visits America's most interesting and unique restaurants. Guy visits a Venezuelan joint in Virginia for a tasty sandwich, an Italian place in Nashville and bratwurst spot in California.

Guy Fieri visits America's most interesting and unique restaurants. In Minnesota Guy visits a meatloaf spot, in Washington, a pub that serves sauerkraut, and a beloved hot dog joint in New Jersey.

This trip, Guy Fieri's diving into all kinds of comfort cooking. In Phoenix, a funky joint stackin' up barbecue fries and a new spin on chilaquiles. In Boulder, a pizza place loading up the pies and their meatball grinder.

On this trip, Guy Fieri digs into all kinds of killer grub. In Lansing, an out-of-this-world pizza joint, where the pie comes with a surprise, and in Wilmington, standout sandwiches bring a taste of Philly to the South.

On this trip, Guy Fieri digs into a fusion of flavours across the country. In Chicago, a saucy spot mashes up Latin and Asian, putting a unique spin on paella and posole.

This trip, Guy Fieri dives into dishes steeped in tasty tradition. In Seattle, a funky spot makes their name with scratch-made Russian piroshki. A tucked-away joint in Kona serves up a bite of culture with their authentic Hawaiian cuisine.

On this trip, Guy Fieri's digging into a multicultural flavourfest. In Hawaii, a poke place knocking it out of the park with their island specialties. In San Carlos, a crazy Italian spot putting tasty twists on their homemade pasta.

This trip Guy's chasing down the holiday meal every which way. In Portland, Maine, we visit a family-run joint where stuffed turkey and stuffed lobster are Thanksgiving traditions.

This trip, Guy Fieri dives into delicious dishes on both coasts. In Palo Alto, a funky joint puts out fresh California cooking, like spicy pork and knockout gnocchi. In Wilmington, a bakery-restaurant makes major meatloaf.

On this trip, Guy Fieri's digging into a multicultural flavourfest. In Hawaii, a poke place knocking it out of the park with their island specialties. In San Carlos, a crazy Italian spot putting tasty twists on their homemade pasta.

This trip, Guy Fieri's hitting the road and grabbing grub straight out of Mum's kitchen. In Boulder, a mother-son team servin' up Chinese specialties like dan dan noodles and steamed buns.

On this trip, Guy Fieri is diggin' into dishes featuring some dynamite dough. In Mesa, a legit Hawaiian joint serving island specialties, including a meaty bun, and in Tucson, a place cookin' up a big-time saucy sandwich.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Guy Fieri visits America's most interesting and unique restaurants. In Minnesota, Guy has banana cream pie and bison pot roast, a French toast leg of lamb in Virginia, and coconut curry in California.

This trip, Guy Fieri uncovers some surprising culinary discoveries. In Columbus, Ohio, a hidden gem tucked away in a grocery store serves out-of-bounds Nepalese-Tibetan specialties.

Guy Fieri's crisscrossing the nation to grab some international grub. In Dallas, a funky Thai joint serving up noodles, curry and green papaya salad. In Miami, a Latin place dealing in empanadas and a unique plantain sandwich.

Guy Fieri dives into joints where you can literally grab all kinds of grub, starting with a Chicago-style spot in Tucson firing up deep-dish pie and twisted-up breadsticks.

Adam tackles the biggest pork dish challenges from bacon to grilled ham and an especially huge burrito test of digestion limits.

Adam celebrates the gooey treat that is cheese from Ohio to Illinois featuring all kinds of cheese melted together including a cheese doughnut.

Adam explores the hottest, spiciest food challenges across America from `Hellfire' sushi to the 'Devil's Dandruff' and a voodoo juice hot sauce.

Hogfish and BBQ shrimp; 15 dozen raw oysters in under an hour.

Pulled pork and a huge cinnamon roll; the Colossal Challenge including a giant sandwich and a 116 oz. milkshake.

Juicy bacon burger of a Southwestern star; six-pound "big ugly burger" challenge.

A six-layer meat platter that must be devoured in 15 minutes.

Adam crosses America exploring the fried and crispy flavours including a catfish challenge in Oklahoma City.

A rack of baby back ribs; juicy pulled pork; a six-pound BBQ sandwich with fries.

Expert eater Adam Richman chows down on an amazing steak sandwich in Lewiston, New York. Afterwards, he takes on the mammoth challenge of eating a total of 74 whole ounces of steak.

James is really beginning to produce vegetables and he eats his first radish fresh from the ground.

Beautifully misshapen aubergines make a deliciously simple moussaka, and a crop of raspberries add colour and flavour to rich chocolate tarts.

James discovers his cabbages have been destroyed by an unwelcome visitor but is pleased to welcome Charlie Dimmock to his garden; even if he is a little nervous about what she'll say.

Will James's tomatoes impress the people of Winchester or will they prefer supermarket fare?

`The Great British Bake Off' makes its debut on Channel 4 as the series returns for an eighth season with 12 budding bakers competing to be crowned the champion. Established judge Paul Hollywood is joined by food connoisseur Prue Leith, while seasoned entertainers Sandi Toksvig and Noel Fielding take on the role of being the show's hosts. Despite the change in personnel, the key Bake Off traditions remain intact, as the contestants try to impress the panel with a fine selection of beautifully-crafted and delicious cakes, tarts, breads and more.

`The Great British Bake Off' makes its debut on Channel 4 as the series returns for an eighth season with 12 budding bakers competing to be crowned the champion. Established judge Paul Hollywood is joined by food connoisseur Prue Leith, while seasoned entertainers Sandi Toksvig and Noel Fielding take on the role of being the show's hosts. Despite the change in personnel, the key Bake Off traditions remain intact, as the contestants try to impress the panel with a fine selection of beautifully-crafted and delicious cakes, tarts, breads and more.

`The Great British Bake Off' makes its debut on Channel 4 as the series returns for an eighth season with 12 budding bakers competing to be crowned the champion. Established judge Paul Hollywood is joined by food connoisseur Prue Leith, while seasoned entertainers Sandi Toksvig and Noel Fielding take on the role of being the show's hosts. Despite the change in personnel, the key Bake Off traditions remain intact, as the contestants try to impress the panel with a fine selection of beautifully-crafted and delicious cakes, tarts, breads and more.

`The Great British Bake Off' makes its debut on Channel 4 as the series returns for an eighth season with 12 budding bakers competing to be crowned the champion. Established judge Paul Hollywood is joined by food connoisseur Prue Leith, while seasoned entertainers Sandi Toksvig and Noel Fielding take on the role of being the show's hosts. Despite the change in personnel, the key Bake Off traditions remain intact, as the contestants try to impress the panel with a fine selection of beautifully-crafted and delicious cakes, tarts, breads and more.

`The Great British Bake Off' makes its debut on Channel 4 as the series returns for an eighth season with 12 budding bakers competing to be crowned the champion. Established judge Paul Hollywood is joined by food connoisseur Prue Leith, while seasoned entertainers Sandi Toksvig and Noel Fielding take on the role of being the show's hosts. Despite the change in personnel, the key Bake Off traditions remain intact, as the contestants try to impress the panel with a fine selection of beautifully-crafted and delicious cakes, tarts, breads and more.

`The Great British Bake Off' makes its debut on Channel 4 as the series returns for an eighth season with 12 budding bakers competing to be crowned the champion. Established judge Paul Hollywood is joined by food connoisseur Prue Leith, while seasoned entertainers Sandi Toksvig and Noel Fielding take on the role of being the show's hosts. Despite the change in personnel, the key Bake Off traditions remain intact, as the contestants try to impress the panel with a fine selection of beautifully-crafted and delicious cakes, tarts, breads and more.

Adam Richman combines his two great passions, food and football. He visits Britain's most famous teams and seeks out footie's finest foods.

Adam Richman combines his two great passions, food and football. He visits Britain's most famous teams and seeks out footie's finest foods.

Adam heads to Chicago, where a plate of overstuffed sandwiches with fries is awaiting him.

Adam faces a hot task as he tries to consume a plate of Atomic Hot Wings in Pittsburgh.

James' culinary tour of Britain continues in Scotland with a trip to Blair Castle in the Highlands. He is joined by top Scottish Michelin starred chef Tom Kitchin. Their journey begins with an incredible tour of the castle grounds complete with awe inspiring views. James kicks off the cooking with his venison with beetroot and blackberries in the castle's walled garden. Next Tom Kitchin dusts of his wellies and heads in to the woods for a bit of wild mushroom foraging.

James and Tom are making their way to Edinburgh but before they can do that, James makes a detour to Edradour whisky distillery in Pitlochry where he makes a delicious whisky chicken with wild mushroom and mustard sauce. Once they've reached Edinburgh, Tom shares his local knowledge by visiting one of his favourite suppliers, Welch Fishmongers. He learns the secret to their amazing smoked salmon which James uses for a salmon mousse with cucumber and dill pickle and melba toast.

Guy Fieri visits America's most interesting and unique restaurants. Guy visits a Mexican cafe in New Jersey for chicken wings, a pizza spot in Idaho, and a Jamaican place in Nashville.

Guy Fieri is travelling the country and digging into awesome bird and beef. In Longmont, a fried chicken emporium serves up their specialty, along with unique chicharrones.

This trip, Guy Fieri's diving into all kinds of amazing Latin specialties. In Miami, a husband-and-wife team dishing out primo Peruvian sandwiches. In Wilmington, a funky joint cooks up the flavours of Panama.

This trip, Guy Fieri grabs some barbecue and Southern comfort. In Seattle, a funky joint smokes up ribs and dishes out brisket chilli. In Wilmington, a breakfast-brunch spot gets dirty with their biscuits and their meatloaf.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Jamie Oliver creates deliciously gnarly recipes for under a quid a portion, from simple stuffed chicken, microwave chilli con carne and a pizza with no oven, to turning a humble pancake into a showstopper.

Jamie Oliver cooks up some versatile meatball kebabs, delicious crispy pork noodles with sticky ginger and garlic, a magnificent carrot puff pastry and a humble crumble, all for under a quid per portion.

Jamie Oliver cooks up a hearty chicken and vegetable pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a quid a portion.

Jamie Oliver celebrates frozen ingredients as he creates a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under £1 per delicious portion.

Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, homemade gnocchi in a cheesy bacon and pea sauce, spicy kipper kedgeree and easy ice cream, all for under a quid a portion.

Jamie Oliver takes root vegetables to another level, makes scrumptious sticky BBQ chicken, rattles out oozy cheesy enchiladas and turns things upside down with a pineapple cake, all for under a quid a portion.

Jamie Oliver creates deliciously gnarly recipes for under a quid a portion, from simple stuffed chicken, microwave chilli con carne and a pizza with no oven, to turning a humble pancake into a showstopper.

Jamie Oliver cooks up some versatile meatball kebabs, delicious crispy pork noodles with sticky ginger and garlic, a magnificent carrot puff pastry and a humble crumble, all for under a quid per portion.

Jamie Oliver cooks up a hearty chicken and vegetable pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a quid a portion.

Jamie Oliver celebrates frozen ingredients as he creates a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under £1 per delicious portion.

Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, homemade gnocchi in a cheesy bacon and pea sauce, spicy kipper kedgeree and easy ice cream, all for under a quid a portion.

Jamie Oliver takes root vegetables to another level, makes scrumptious sticky BBQ chicken, rattles out oozy cheesy enchiladas and turns things upside down with a pineapple cake, all for under a quid a portion.

Jamie Oliver creates deliciously gnarly recipes for under a quid a portion, from simple stuffed chicken, microwave chilli con carne and a pizza with no oven, to turning a humble pancake into a showstopper.

Jamie Oliver cooks up some versatile meatball kebabs, delicious crispy pork noodles with sticky ginger and garlic, a magnificent carrot puff pastry and a humble crumble, all for under a quid per portion.

Jamie Oliver cooks up a hearty chicken and vegetable pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a quid a portion.

Adam Richman combines his two great passions, food and football. He visits Britain's most famous teams and seeks out footie's finest foods.

Adam Richman is in Birmingham for an Aston Villa home game. He gets to tuck into an Indian mixed grill at a 'Desi Pub', tries a Champions League standard mushroom ravioli and enjoys a pad Thai at a Villa fans matchday favourite; The Barton Arms.

In Henley, Michel visits a local butcher, farmer's market and a chocolate fuelled café. He also cooks a duck burger, cheese and ham pie, and lemon tarts.

Guy Fieri cruises the States to check out some far-East flavours. In Seattle, a funky chicken spot puts an Asian spin on poultry. Later, a family-run gem dishes out righteous Thai specialities on the big island of Hawaii.

Guy Fieri hits the road for an off-the-chain culinary journey. On the big island, a Filipino-Hawaiian mash-up is famous for leaving diners speechless. In Chicago, a Spanish-style spot serves seafood that might just surprise you.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri visits America's most interesting and unique restaurants.

Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Buddy channels his inner bad boy when he's asked to make a cake for the Hells Angels. On the contrary, he then makes a Tea Party-themed cake for some Upper East Side socialites.

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

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

In Henley, Michel visits a local butcher, farmer's market and a chocolate fuelled café. He also cooks a duck burger, cheese and ham pie, and lemon tarts.

Featuring pasties, fresh mackerel, pigeon and peas and clotted cream, all products of his beloved Cornwall.

This edition includes happy pigs from the Isle of Wight, real cider from Somerset, peppery watercress from Hampshire streams, and Thomas Hardy's favourite cheese.

Ree is speeding things up by giving her favourite comfort food recipes the 16-minute treatment. She starts with a deconstructed chicken pot pie for her daughter, Paige, and whips up shrimp and grits in no time.

It's question time on the ranch and Ree is covering topics ranging from recipes and romance, to fashion and ranch favourites. Her answers include three meat, three bean, three chilli chilli, shrimp mango lettuce cups, and linguine with clam sauce.

Jamie Oliver travels Britain to find out what makes our food great. He's searching for new ideas and inspiration to create his own versions of British classics. He kicks off his road-trip close to home in the East End, uncovering his family's roots in the area and tasting classic pie and mash and modern Vietnamese street food, as well as meeting a chef turning humble burgers into gourmet cuisine.

The Mile End Deli's classic chopped liver, Ina makes bratwurst at Prime Meats Restaurant and French flageolet beans.

Oyster pan roast and uni butter crostini at John Dory Oyster Bar, Million Dollar Chicken at the Standard Grill, side car cocktails and a taste-off.

It's Bread Week and the bakers tackle a signature bake designed to be shared. Then, the bakers must tackle a deceptively simple summer staple in the Technical and to finish there is an ambitious Showstopper.

Mary opens her garden to host a village fete and shares her brilliant flair for turning easy dishes into spectacular crowd pleasers. She's visited by two passionate brothers for a lesson in the in the secrets of authentic Italian pizza making.

James is joined by top TV chef Monica Galetti. They're in Oxford, where Monica discovers the delights of an organic local distiller. James takes a river trip to a fantastic pick your own farm where he picks some raspberries and he uses them to cook a delicious pudding on the banks of the river. James also visits one of the world's best chefs, Raymond Blanc, at his restaurant Le Manoir aux Quat'Saisons, where he enjoys some of Raymond's Michelin-starred dishes.

James is in South Wales, accompanied by Michelin-starred chef Stephen Terry. James discovers award-winning Welsh wine and cooks a Welsh lamb ragu on a beautiful mountainside. He samples the delights of organic Welsh chocolate and visits cooking legend Shaun Hill at his renowned restaurant The Walnut Tree. The day comes to an end at Barry Island, where James and Stephen enjoy all the fairground rides at this famous resort and James cooks Barry Island churros overlooking the beach.

Featuring pasties, fresh mackerel, pigeon and peas and clotted cream, all products of his beloved Cornwall.

This edition includes happy pigs from the Isle of Wight, real cider from Somerset, peppery watercress from Hampshire streams, and Thomas Hardy's favourite cheese.

Ree is speeding things up by giving her favourite comfort food recipes the 16-minute treatment. She starts with a deconstructed chicken pot pie for her daughter, Paige, and whips up shrimp and grits in no time.

It's question time on the ranch and Ree is covering topics ranging from recipes and romance, to fashion and ranch favourites. Her answers include three meat, three bean, three chilli chilli, shrimp mango lettuce cups, and linguine with clam sauce.

Jamie Oliver travels Britain to find out what makes our food great. He's searching for new ideas and inspiration to create his own versions of British classics. He kicks off his road-trip close to home in the East End, uncovering his family's roots in the area and tasting classic pie and mash and modern Vietnamese street food, as well as meeting a chef turning humble burgers into gourmet cuisine.

The Mile End Deli's classic chopped liver, Ina makes bratwurst at Prime Meats Restaurant and French flageolet beans.

Oyster pan roast and uni butter crostini at John Dory Oyster Bar, Million Dollar Chicken at the Standard Grill, side car cocktails and a taste-off.

It's Bread Week and the bakers tackle a signature bake designed to be shared. Then, the bakers must tackle a deceptively simple summer staple in the Technical and to finish there is an ambitious Showstopper.

Mary opens her garden to host a village fete and shares her brilliant flair for turning easy dishes into spectacular crowd pleasers. She's visited by two passionate brothers for a lesson in the in the secrets of authentic Italian pizza making.

Prue cooks a range of recipes perfect for entertaining guests before welcoming Alison Hammond into her kitchen as the pair make something sweet together.

In hour 13, Michael Symon and Esther Choi challenge the nine remaining chefs to turn breakroom snacks into dessert. Then, the exhausted competitors must turn breakfast ingredients into a different meal entirely for judge Brooke Williamson.

Guy Fieri visits America's most interesting and unique restaurants.

Guy Fieri visits America's most interesting and unique restaurants.

Guy Fieri visits America's most interesting and unique restaurants.

Guy Fieri visits America's most interesting and unique restaurants.

Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

The shop has a record week when they have to make 50 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.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Prue cooks a range of recipes perfect for entertaining guests before welcoming Alison Hammond into her kitchen as the pair make something sweet together.

Featuring free-range geese in Leicestershire, bitter from Southwold, some delicious kippers, and free-range pork from the Suffolk Black.

In Lancashire, Rick samples a traditional hotpot and some mouthwatering cheese, and in the Lake District he finds wild boar and the famous Herdwick sheep.

Ladd is going ranching in Kansas, so Ree Drummond plans ahead with breakfast burritos packed with an all-in-one spicy meat and egg scramble for him to share with the cowboys.

Ree Drummond is hosting a cooking and eating get-together with her gal friends. They team up to cook a great menu of white spinach artichoke lasagna with a butternut and kale salad - two easy dishes perfect for effortless entertaining.

Jamie travels to Yorkshire, uncovering how the Industrial Revolution, and the need for immigrant workers, changed everything from the people on our streets to the food on our plates. Jamie starts at the Kings Arms pub in the village of Heath where huge Yorkshire puddings are washed down with pints of ale. In Leeds, home to the third-largest Jewish community in Britain, Jamie samples chicken soup and smoked fish.

Ina and Giada De Laurentiis cook up a lobster and potato salad lunch, mascarpone and lemon gnocchi, and a chocolate cassis cake.

Chef Tyler Florence and Ina make a chocolate birthday cake for Tyler's son and fried chicken with winter slaw.

It's Dairy Week and Prue and Paul have set some tricky challenges including a Technical that dates back to Henry VIII and a Showstopper usually found at Indian weddings.

This is indulgence at its best with Mary's mouth-watering dishes that give the everyday a lift with lashings of naughtiness. Treats are in store as Mary pursues the history of the Great British pie and tempts us with the secret to an easy sticky toffee pud.

James is joined by Michelin-starred chef Gareth Ward. They enjoy some Welsh Mountain cider tasting, then James uses some to dish up some cider- infused apple fritters with cider custard. Gareth discovers a cattle farm which rears Welsh Wagyu cattle who are fed on local beer. Later they take time out and Gareth is challenged to a thrilling rally car ride, while James demonstrates his dog training prowess with his trusty hound Cooper.

James's final stop is in England's first National Park: The Peak District. He is joined by cooking legend Tessa Bramley, who serves him up a delicious beef fillet along with vegetables from her beautiful garden. James takes part in an unusual contest, hen racing, where he challenges a local lad and world champion to a race. After discovering some award-winning gin, James meets a local forager and samples some of his elderflower wine.

Featuring free-range geese in Leicestershire, bitter from Southwold, some delicious kippers, and free-range pork from the Suffolk Black.

In Lancashire, Rick samples a traditional hotpot and some mouthwatering cheese, and in the Lake District he finds wild boar and the famous Herdwick sheep.

Ladd is going ranching in Kansas, so Ree Drummond plans ahead with breakfast burritos packed with an all-in-one spicy meat and egg scramble for him to share with the cowboys.

Ree Drummond is hosting a cooking and eating get-together with her gal friends. They team up to cook a great menu of white spinach artichoke lasagna with a butternut and kale salad - two easy dishes perfect for effortless entertaining.

Jamie travels to Yorkshire, uncovering how the Industrial Revolution, and the need for immigrant workers, changed everything from the people on our streets to the food on our plates. Jamie starts at the Kings Arms pub in the village of Heath where huge Yorkshire puddings are washed down with pints of ale. In Leeds, home to the third-largest Jewish community in Britain, Jamie samples chicken soup and smoked fish.

Ina and Giada De Laurentiis cook up a lobster and potato salad lunch, mascarpone and lemon gnocchi, and a chocolate cassis cake.

Chef Tyler Florence and Ina make a chocolate birthday cake for Tyler's son and fried chicken with winter slaw.

It's Dairy Week and Prue and Paul have set some tricky challenges including a Technical that dates back to Henry VIII and a Showstopper usually found at Indian weddings.

This is indulgence at its best with Mary's mouth-watering dishes that give the everyday a lift with lashings of naughtiness. Treats are in store as Mary pursues the history of the Great British pie and tempts us with the secret to an easy sticky toffee pud.

In Iceland's capital city, Paul bakes using volcanic geothermal energy, meets food writer Eva Laufey who introduces him to the country's unique Skyr yoghurt, and creates two of his own bakes inspired by Iceland.

Prue cooks a range of recipes perfect for entertaining guests before welcoming Alison Hammond into her kitchen as the pair make something sweet together.

Guy Fieri visits America's most interesting and unique restaurants.

Guy Fieri visits America's most interesting and unique restaurants.

Guy Fieri visits America's most interesting and unique restaurants.

Guy Fieri visits America's most interesting and unique restaurants.

Adam is in Portland, where is going to sample an elegant lobster roll sandwich. Later on, he is given the challenge of eating his way through a seven-pound seafood bounty in one hour.

Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later on, he takes on the challenge of eating five burger patties topped with American cheese and tortilla chips.

The staff at the shop are thrilled to be making a cake for Sesame Street's 40th anniversary, but they are faced with lots of problems.

The crew are making a cake for the Bronx Zoo's 110th birthday and a creation for the opening of the only movie theatre in Hoboken.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

In Iceland's capital city, Paul bakes using volcanic geothermal energy, meets food writer Eva Laufey who introduces him to the country's unique Skyr yoghurt, and creates two of his own bakes inspired by Iceland.

Rick samples whelks in Bognor Regis, prepares steak and kidney pudding, explores the herbal delights of a walled garden in Sussex, and backs a campaign to save the sea bass.

A visit to East Anglia and the Midlands, where he comes across a host of specialities, including Norfolk Black turkeys, Lincolnshire chine, speciality pork pies and the champion of British cheeses, Stilton.

Ree Drummond is sharing a trio of dinners for two: one for her daughter, Paige, one for the freezer and one for her other half, Ladd. Ree's mother-daughter dinner is an all-in-one chicken sheet pan supper. After, a layered loaf pan lasagna for two.

There is a flurry of activity on the ranch, so Ree Drummond is preparing a well-deserved lunch for the cowboy crew. She makes a ranch favourite: chicken-fried steak sliders piled on beautiful, warm buttermilk biscuits and served with gravy.

Jamie travels over the Severn Bridge to South Wales where he learns the impact the Welsh coal boom of the late 19th century has had on the nation's food culture to this day. Italians flocked to the South Wales coalfields to work before setting up their own food and drink businesses.

Ina and Michael Symon make smoked pork ribs on the grill, tzatziki and hummus, and a mezze platter.

Chocolate cupcakes with peanut butter frosting, chocolate gelato, chocolate orange fondue, white chocolate truffles, white chocolate bark, mocha chocolate ice box cake.

This time the judges set challenges inspired by the roaring twenties, including a slapstick Signature and a tiered Showstopper offering a twist on their favourite tipple.

Mary shares some inspirational ideas to make everyday family meals exciting with fabulous no fuss dishes. She tries her hand at milking a goat and shows her granddaughter how to make her own goats cheese for a family picnic.

James returns home to his native Yorkshire, where he is joined by good friend and multi award-winning chef Brian Turner. James visits top chef Frances Atkins' beautiful restaurant the Yorke Arms, where he enjoys her signature dish al fresco, in her unusual dining room the Onion. Brian tastes the delights of some Yorkshire charcuterie, and later they both take time out, where James brushes up his clay pigeon skills and Brian is challenged to some off-road driving.

James visits the stunning Lake District, where he is joined by top Michelin-starred chef Clare Smyth. James visits Clare's meat suppliers the Lake District Farmers, while Clare learns the secret of the Lake District's famous sticky toffee pudding. They both visit the Windermere Jetty Museum, and are treated to a trip out on Lake Windermere on a traditional steam-powered boat.

Rick samples whelks in Bognor Regis, prepares steak and kidney pudding, explores the herbal delights of a walled garden in Sussex, and backs a campaign to save the sea bass.

A visit to East Anglia and the Midlands, where he comes across a host of specialities, including Norfolk Black turkeys, Lincolnshire chine, speciality pork pies and the champion of British cheeses, Stilton.

Ree Drummond is sharing a trio of dinners for two: one for her daughter, Paige, one for the freezer and one for her other half, Ladd. Ree's mother-daughter dinner is an all-in-one chicken sheet pan supper. After, a layered loaf pan lasagna for two.

There is a flurry of activity on the ranch, so Ree Drummond is preparing a well-deserved lunch for the cowboy crew. She makes a ranch favourite: chicken-fried steak sliders piled on beautiful, warm buttermilk biscuits and served with gravy.

Jamie travels over the Severn Bridge to South Wales where he learns the impact the Welsh coal boom of the late 19th century has had on the nation's food culture to this day. Italians flocked to the South Wales coalfields to work before setting up their own food and drink businesses.

Ina and Michael Symon make smoked pork ribs on the grill, tzatziki and hummus, and a mezze platter.

Chocolate cupcakes with peanut butter frosting, chocolate gelato, chocolate orange fondue, white chocolate truffles, white chocolate bark, mocha chocolate ice box cake.

This time the judges set challenges inspired by the roaring twenties, including a slapstick Signature and a tiered Showstopper offering a twist on their favourite tipple.

Mary shares some inspirational ideas to make everyday family meals exciting with fabulous no fuss dishes. She tries her hand at milking a goat and shows her granddaughter how to make her own goats cheese for a family picnic.

The time has come to cross the border from Scotland to England and where better to begin this leg of the journey than James' home country of Yorkshire. Here he's joined by Michelin starred chef Lisa Allen. His first stop is Whitby where he's popping into his favourite fish and chip shop before cooking tikka mackerel buns with fennel and apple salad for the crowds at Whitby bandstand. Lisa is paying a visit to The Black Swan.

James continues his British adventure in Lancashire with top local chef Lisa Allen in the passenger seat of his trusty red mini. Their first stop is an incredible food hall in Lisa's home town of Clitheroe. Here they shop and then cook together a fantastic BBQ'd john dory with kohlrabi and fennel salad. Next, Lisa is in the driving seat as she takes the mini to a local buffalo farm where they're producing some interesting cheese from buffalo milk.

Guy Fieri visits America's most interesting and unique restaurants.

Guy Fieri visits America's most interesting and unique restaurants.

Guy Fieri visits America's most interesting and unique restaurants.

Guy Fieri visits America's most interesting and unique restaurants.

Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

Buddy, Mauro and their families are in Disney World to make cannoli for the Epcot Food and Wine Festival.

Buddy is invited to make a cake for NASDAQ and a cake for `O Magazine' in the same week, while Cousin Anthony wants to drive less and bake more but has to find a replacement for himself.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

Shopping from home.

The time has come to cross the border from Scotland to England and where better to begin this leg of the journey than James' home country of Yorkshire. Here he's joined by Michelin starred chef Lisa Allen. His first stop is Whitby where he's popping into his favourite fish and chip shop before cooking tikka mackerel buns with fennel and apple salad for the crowds at Whitby bandstand. Lisa is paying a visit to The Black Swan.

In Wakefield, Rick meets Janet Oldroyd, whose family have been harvesting rhubarb for the past four generations, and they whip up a tasty rhubarb crumble. Then in Bradford, he discovers the perfect recipe for lamb karahi at a Karachi restaurant.

Rick and his little hairy friend, Chalky, pay a visit to Rick's favourite formal vegetable garden, at Chatsworth House. He crosses the River Severn to sample the delights of Wales, including cawl and Welsh Black cattle.

Ree whips up four 16-minute Tex-Mex marvels for breakfast, lunch, dinner and a snack. She makes fried egg-topped breakfast tostadas for a speedy and satisfying start to the day. Then, she whips up chicken tacos for a lunch date.

Ree Drummond is honouring some of her favourite mums by making sweet deliveries. She starts with strawberry cheesecake brownies for her step-mum and a blood orange rosemary pound cake to pack up and mail to her mum, Gerre.

Jamie's road trip takes him to Leicester where he discovers the impact the British Empire and our love for spice have had on Britain's food culture. He meets Gujurati chef Amita Mashru, who has transformed a pub into one of the city's most popular curry houses. He also buys some fresh Indian veg from the market and meets some asparagus growers.

Tuscan lemon chicken, Indonesian grilled swordfish and sliders, corn on the cob, confetti corn, grilled panzanella.

A smoked salmon and bagel masterclass, a lesson in steak, coffee roastery in Queens, spice rubbed New York strip steak, sweet potato fries, coffee granita.

The cake layers stack up in an elegant and challenging bake for Dessert Week. There's also a spherical celebration cake and a Technical where success lies in precise decoration.

As Mary and her husband reach their 50th wedding anniversary it's time to push the boat out. Mary shares her secrets to surprisingly easy showstoppers, recreates canapés from the 1960s and finishes the series with sparkle.

James is joined by Michelin-starred chef Kenny Atkinson, and they set out to sample the delights of Northumberland. They learn how mead is made on Holy Island, before James cooks up a Singapore-inspired crab and lobster dish on a stunning beach, and they both enjoy a Puffin cruise at Cockett Island. There's a trip to a lobster hatchery too, before James cooks local speciality Singing Hinnies on another breathtaking beach.

James is joined by Michelin-starred chef Lisa Goodwin-Allen for a visit to the Isle of Man during the famous TT race warm-up week. James serves up proper biker food, pork burgers with a spicy apple sauce, while Lisa visits local organic juice producers. James picks up some local Manx kippers and makes a delicious soup, before meeting TT legend John McGuinness. Finally, he treats John and his team to some tasty lamb chops with hispi cabbage and an olive glaze.

In Wakefield, Rick meets Janet Oldroyd, whose family have been harvesting rhubarb for the past four generations, and they whip up a tasty rhubarb crumble. Then in Bradford, he discovers the perfect recipe for lamb karahi at a Karachi restaurant.

Rick and his little hairy friend, Chalky, pay a visit to Rick's favourite formal vegetable garden, at Chatsworth House. He crosses the River Severn to sample the delights of Wales, including cawl and Welsh Black cattle.

Ree whips up four 16-minute Tex-Mex marvels for breakfast, lunch, dinner and a snack. She makes fried egg-topped breakfast tostadas for a speedy and satisfying start to the day. Then, she whips up chicken tacos for a lunch date.

Ree Drummond is honouring some of her favourite mums by making sweet deliveries. She starts with strawberry cheesecake brownies for her step-mum and a blood orange rosemary pound cake to pack up and mail to her mum, Gerre.

Jamie's road trip takes him to Leicester where he discovers the impact the British Empire and our love for spice have had on Britain's food culture. He meets Gujurati chef Amita Mashru, who has transformed a pub into one of the city's most popular curry houses. He also buys some fresh Indian veg from the market and meets some asparagus growers.

Tuscan lemon chicken, Indonesian grilled swordfish and sliders, corn on the cob, confetti corn, grilled panzanella.

A smoked salmon and bagel masterclass, a lesson in steak, coffee roastery in Queens, spice rubbed New York strip steak, sweet potato fries, coffee granita.

The cake layers stack up in an elegant and challenging bake for Dessert Week. There's also a spherical celebration cake and a Technical where success lies in precise decoration.

As Mary and her husband reach their 50th wedding anniversary it's time to push the boat out. Mary shares her secrets to surprisingly easy showstoppers, recreates canapés from the 1960s and finishes the series with sparkle.

Yotam travels to the stunning French island of Corsica, where he discovers how the lush green landscape, called the maquis, flavours and infuses the food, from charcuterie and olive oil to cheese and honey.

Adam is in Bari to taste the most iconic foods named after this city. He tastes the simplest and delicious focaccia Barese, and as seafood is king here, Adam savours tiella Barese - a hearty dish of land and sea made with potatoes, rice and mussels.

Adam is in Rome to taste the most iconic foods named after this city. He tucks into one of the best local pasta dishes, cacio e pepe, and porchetta Romana, which is suckling pig Rome style. Plus, he tries gelato, the way the Romans make it.

Guy Fieri visits America's most interesting and unique restaurants.

Guy Fieri finds a secret burger recipe in Texas, makes an over-easy egg in a Kansas diner and finds a Mediterranean hot spot.