Henry Onesemo, head chef at Tala restaurant, grew up in Samoa. His passion for food started when he was young. The Samoan word tala means story or tale. For Henry, Tala is where he tells his tales of Samoa through familiar ingredients presented with a fresh twist.

Today we're in Brighton and Hove where Indian vegetarian restaurant Planet India kickstart the competition with chef Neez and front of house Ahmad cooking up some cosy vegan curries from special recipes.

Ditch the awkward small talk but savour the best canapes and cocktails, as The Cook Up throws a fancy night of Easy Entertaining with Chefs Rosheen Kaul and Aleksis Kalnins.

Around 14km off the coast of South Australia lies a beautiful and unspoilt piece of land. Kangaroo Island is 509km of stunning and dramatic coastline. It features beautiful beaches, is teeming with wildlife, and, as we discover, has become a source of delicious and innovative food produce. Simon visits a sheep dairy to source a favourite cheese and then roams the coast in search of Samphire, a native herb. Maggie introduces us to an Island farmer who farms Marron, a freshwater crayfish, and together Maggie and Simon show us how quality produce demands minimum fuss.

Rick takes in the white sands and turquoise seas of Noosa, in Queensland, where he meets Sally Jenyns, a TV chef who shares Rick's passion for the sea, boats and fishing. She also shows Rick a thing or two about seafood cooking Australian-style.

Jimmy heads to Sicily, where he's surprised to find his final destination isn't the sea, but the high mountains of the interior. Kate's looking at free range hens, and is surprised to learn most chicks on British hen farms have their beaks trimmed at birth. And Matt's in Scotland, investigating Haggis. He makes a surprising discovery about the dish's true origins.

Ben starts off with the holiday favourite, hot cross buns, then creates a flavoursome and vibrant pork belly salad, and salmon fishcakes.

The pure clean taste of the ocean is celebrated in this episode. Maeve explores the natural briny flavour of the three main types of oysters with Clyde River 'oyster affineur' Steve Feletti (Moonlight Flat Oysters) and Lee and Suzanne Macefield (Get Shucked) on Bruny Island, exploring Pacific, Angazi, and Sydney Rock varieties.

Give yourself a nutritional sneak attack with Mary's recipes that cram in the good stuff without skimping on flavour.

Pati arrives in Motul, a town in the history books for Yucatan's once thriving henequen industry and for the egg dish Huevos Motulenos. Pati meets Dona Evelia, who put Motul back on the map with her world-famous recipe. She also experiences the legacy of henequen at Hacienda Tamchen and encounters another egg dish in the kitchen, where chef Julio Dominguez makes Abuela's Buttoned Eggs.

Doctor Who's Jodie Whittaker joins the boys in cooking up the perfect roast pork, Thai beef massaman curry and brown crabs as well as a DIY barbecue.

On the coast at Jervis Bay, Derek helps Joel and Adrian to dive for lobsters off the rocks while Mark tends to the fire; in Ulladulla, the boys get a taste for the cheesemaking life with Rosie and Angel, and relax on the picturesque deck with a wine and cheese in hand, soaking up the mid-afternoon sun; inland at Milton, the boys are put to the task of eating as little produce as possible when chocolate-making with Jo and Dan; Mark and Derek indulge in a heart-to-heart kayaking down the Kangaroo Valley River.

When Michelin star chefs move from Copenhagen to the countryside, they often end up in Lolland/Falster.

Neha Sen treats us to Spiced Sundae with Cinnamon Crunch. Justine whips together Chargrilled Capsicums with Whipped Ricotta and a Seafood Chowder.

It's a long weekend of comfort cooking in Nigella's Kitchen where the food is delicious and the cooking is easy. The action starts on Friday night with a fast and fabulous supper of sauteed Scallops with Thai Scented Pea Puree, then it's Saturday lunch for the kids, and Nigella's conjuring up an Italian classic, Pasta Alla Genovese, a double carb dish of spaghetti cooked with potatoes and a fabulous basil pesto.

Jamie makes some great game recipes starting with his very own Essex Fried Rabbit. His local gamekeeper brings Jamie some venison and they have a chat about the free range nature of deer.

Ditch the awkward small talk but savour the best canapes and cocktails, as The Cook Up throws a fancy night of Easy Entertaining with Chefs Rosheen Kaul and Aleksis Kalnins.

Jason goes green cooking up dishes using leftovers that are not only sumptuous, but also sustainable.

It's day four of this week's cooking competition and the stakes are high, with everyone cooking Hugh's favourite fish: mackerel.

Kate heads to Japan on the trail of tofu, wondering how they turn green soy beans into something so white and creamy. Jimmy is investigating reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood from one of the UK's quirkiest, most remarkable museums. And Matt's in Wales, looking into a new kind of milk, which claims to be easier to digest.

Pastry Chef Kay-Lene Tan joins Ben to put a twist on cranberry scones. Then, they create a mapo tofu dish, Turkish delight, and a spice-filled Moroccan snapper tagine.

Exquisite snacks based on seafood star in many cuisines around the world, all beautiful mouthfuls that take taste and texture to a whole new level. Chef Frank Camorra (Movida) showcases a number of seafood tapas dishes and shares his recipe for luscious salty bunnuelos de bacalao (salt cod croquettes).

Mary's straightforward bread recipes are all you knead: biscuits, buns, thick focaccia pizza and a classic loaf.

Temozoon is the birthplace of Yucatan's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada. She also returns to Hacienda Tamchen for another traditional dish prepared by chef Julio Dominguez called Huidzi Bii Wai, which means united tortilla.

Jamie and Jimmy welcome British actor turned Hollywood star Martin Freeman to the pier as he joins them in the cafe for 'an unexpected journey' in the cooking lesson of a lifetime.

Mark and Derek learn about the overabundance of sea urchin, and explore a new type of sustainable farming in Berrima; the boys have a go at beekeeping.

Tareq Taylor looks back on some of the food adventures he has been part of in the series. Tareq promises delicacies from all over the Nordics and meetings with fantastic people.

We visit New Caledonia for Octopus and Yam Stew, Justine makes a Mixed Fruit and Mustard Meatloaf. Trish McKenzie creates the most incredible Chocolate Baskets.

Nigella doesn't need to leave the house to travel - she has the whole world at her fingertips, visiting all corners of the globe from her kitchen. First to Asia, with a delicious, fast and easy chicken teriyaki with noodles and sugar snap peas. Next, a two-stop trip to Italy, with an incredible Venetian carrot cake with rum mascarpone cream, and easy indulgent lone linguine with white truffle oil, the perfect dinner for one.

Jamie's garden has a bumper crop of fascinating varieties of pumpkin and squash.

What do you make when it's too hot to cook? Adam's very cool guests, actor Bert LaBonte and chef Rodney Dunn, join him to make food that's fast and refreshing.

Nadiya Hussain has always been fascinated by America, home to more immigrants than anywhere else, and with some of the most vibrant food on the planet.

Join the preparations for the service station's big birthday, celebrating a monumental 50 years of operation.

The Professionals travel to Northern Ireland and kicking off the competition are head Chef Ian and Front of House Eva of Mourne Seafood Bar in Belfast.

What do you make when it's too hot to cook? Adam's very cool guests, actor Bert LaBonte and chef Rodney Dunn, join him to make food that's fast and refreshing.

Packed full of tradition and memories, Sunday lunch is a very special part of Maggie's life, whether it be with friends or family, everyone is encouraged to get involved and be part of the whole experience. Maggie is treating her friends to a roast. For Maggie the best time of year for a good roast is spring when the lamb is at its peak and is served with baked vegetables, caramelised to almost burning, just like her mother used to do.

Rick begins the next leg of his Seafood Odyssey in Chesapeake Bay, Maryland, in America. The area is famous for striped bass and Rick makes a mouth-watering visit to an oyster shack.

It's day four of this week's cooking competition and the stakes are high, with everyone cooking Hugh's favourite fish: mackerel.

Nadiya Hussain has always been fascinated by America, home to more immigrants than anywhere else, and with some of the most vibrant food on the planet.

Join the preparations for the service station's big birthday, celebrating a monumental 50 years of operation.

The Professionals travel to Northern Ireland and kicking off the competition are head Chef Ian and Front of House Eva of Mourne Seafood Bar in Belfast.

What do you make when it's too hot to cook? Adam's very cool guests, actor Bert LaBonte and chef Rodney Dunn, join him to make food that's fast and refreshing.

Packed full of tradition and memories, Sunday lunch is a very special part of Maggie's life, whether it be with friends or family, everyone is encouraged to get involved and be part of the whole experience. Maggie is treating her friends to a roast. For Maggie the best time of year for a good roast is spring when the lamb is at its peak and is served with baked vegetables, caramelised to almost burning, just like her mother used to do.

Rick begins the next leg of his Seafood Odyssey in Chesapeake Bay, Maryland, in America. The area is famous for striped bass and Rick makes a mouth-watering visit to an oyster shack.

Kate heads to Japan on the trail of tofu, wondering how they turn green soy beans into something so white and creamy. Jimmy is investigating reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood from one of the UK's quirkiest, most remarkable museums. And Matt's in Wales, looking into a new kind of milk, which claims to be easier to digest.

Pastry Chef Kay-Lene Tan joins Ben to put a twist on cranberry scones. Then, they create a mapo tofu dish, Turkish delight, and a spice-filled Moroccan snapper tagine.

Exquisite snacks based on seafood star in many cuisines around the world, all beautiful mouthfuls that take taste and texture to a whole new level. Chef Frank Camorra (Movida) showcases a number of seafood tapas dishes and shares his recipe for luscious salty bunnuelos de bacalao (salt cod croquettes).

Mary's straightforward bread recipes are all you knead: biscuits, buns, thick focaccia pizza and a classic loaf.

Temozoon is the birthplace of Yucatan's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada. She also returns to Hacienda Tamchen for another traditional dish prepared by chef Julio Dominguez called Huidzi Bii Wai, which means united tortilla.

Jamie and Jimmy welcome British actor turned Hollywood star Martin Freeman to the pier as he joins them in the cafe for 'an unexpected journey' in the cooking lesson of a lifetime.

Mark and Derek learn about the overabundance of sea urchin, and explore a new type of sustainable farming in Berrima; the boys have a go at beekeeping.

Tareq Taylor looks back on some of the food adventures he has been part of in the series. Tareq promises delicacies from all over the Nordics and meetings with fantastic people.

We visit New Caledonia for Octopus and Yam Stew, Justine makes a Mixed Fruit and Mustard Meatloaf. Trish McKenzie creates the most incredible Chocolate Baskets.

Nigella doesn't need to leave the house to travel - she has the whole world at her fingertips, visiting all corners of the globe from her kitchen. First to Asia, with a delicious, fast and easy chicken teriyaki with noodles and sugar snap peas. Next, a two-stop trip to Italy, with an incredible Venetian carrot cake with rum mascarpone cream, and easy indulgent lone linguine with white truffle oil, the perfect dinner for one.

Jamie's garden has a bumper crop of fascinating varieties of pumpkin and squash.

What do you make when it's too hot to cook? Adam's very cool guests, actor Bert LaBonte and chef Rodney Dunn, join him to make food that's fast and refreshing.

Nadiya Hussain has always been fascinated by America, home to more immigrants than anywhere else, and with some of the most vibrant food on the planet.

Join the preparations for the service station's big birthday, celebrating a monumental 50 years of operation.

The Professionals travel to Northern Ireland and kicking off the competition are head Chef Ian and Front of House Eva of Mourne Seafood Bar in Belfast.

The Renaissance capitol is where the city food market as a concept was born. More than 1000 years ago, farmers from the countryside came to the main square of Florence and gave their goods to the craftsmen, merchants, and bankers for money.

Freiburg is the 'green' city of Germany and surrounding its imposing gothic cathedral is the Munstermarkt, its food market.

Helen impresses once again with an all gluten-free menu, including her speedy ragu tagliatelle, a rich coconut syrup cake, and ricotta and feta pies. She wraps it all up with her creative coconut protein balls for a perfect sweet ending.

Ina puts a new spin on a decadent, elegant bittersweet chocolate cake that everyone adores, and kickstarts the day with a dramatic apple cinnamon Dutch baby.

We all love watching celebrity chefs dish up mouthwatering meals but are they as impressive in reality as they seem? The everyday home cooks put four moreish dishes to the test.

Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act, revealing how retro family dishes and deep resilience have illuminated their path to stardom.

Pastry Chef Ravneet Gill takes Fred to Mallorca to experience incredible island cooking, from a buzzing beach bar serving holiday food in the sun, to light and fluffy pastries.

Judi Love embarks on a food exploration and travel adventure in this inspirational series.

Rick Stein reaches Oaxaca. Home to Mexico's national cheese, queso oaxaca and a land where vanilla grows wild. Rick delights in exploring, where you can smell the tropical fruit from stall.

Tony travels to Big Sky Country, Montana. Since long before statehood, Montana has attracted those looking to live by their own means. Throughout Montana's history, past and present, cowboys, artists, billionaires, prospectors, cattle and railroad men, eco-hippies and miners, outdoorsmen and drifters have all been pulled into Montana's orbit.

David travels just off the coast of Naples to the island of Procida, a place untouched by time, where he takes a walking tour from a local named Mr Time. On the island, David does exactly what the locals do: takes a donkey ride to port and dives for sea urchins for his afternoon lunch.

Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavours and local ingredients define Guayaquil's gastronomy.