It's mussels in Hugh's Three Good Things today and Hugh is never happier than when combining these mussels with leeks and cider.

In this episode, Nadiya Hussain teaches us her tricks for easy entertaining without breaking the bank, with her impressive but wallet friendly recipes to impress guests.

Rachael teaches us how to make an Israeli inspired Tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

Francesco, the owner of Poggio Foco, sends Chefs Rob and Craig to his favorite local cheese production house famous for ricotta and pecorino.

Jet Tila mixes up two classic stir-fries where shrimp is the star of the dish. He starts things off with a flavour-packed Kung Pao Shrimp before revealing the two superheroes of stir-frying while making Salt and Pepper Shrimp with veggie-loaded fried rice.

We're in and around Birmingham and Wolverhampton and first up is Adians Dining where chef Adian and fiance and front of house manager Eloise are showcasing their Caribbean-Asian fusion menu.

A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic.

Simon's on a mission to get back to his English 'food roots' with classic ingredients like Stilton cheese and pork sausages. With such classics on hand, Simon joins Maggie to prove one of her favourite catchphrases, "fat is flavour", and makes a 'toad in the hole' while Maggie makes roast Berkshire pork belly.

It's six o'clock in the morning, and Rick is on a tropical beach in Goa, where the rising sun is shadowing the fishermen as they haul in the first of the day's catch.

Jimmy wants to know if there are any easier ways to get the meat out of a fiddly crustacean, and discovers a new technology in Ireland which could revolutionise the food industry. Kate asks is there anything we can do to get kids to eat their greens, and finds out why toddlers are hardwired to avoid unfamiliar foods. While Matt is in Germany finding out how gummy sweets are made. But be careful of the sugar alarm!

Join Ben as he makes a showstopping lamb wellington, and then uses the leftovers to whip up an elegant bowl of mushroom, olive and ricotta fusilli.

Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it's simply the best and most sustainable way to eat. This program reveals the secrets and benefits of cooking whole fish, featuring fried Thai style snapper, Malaysian fish head curry, and French rouget en papillote.

Mary prepares indulgent side dishes that stand out next to a steak, like shrimp scampi stuffed potato, or stuffed mushrooms two ways.

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn't shy to correct him. The final product is a meal that captures Yucatan's history in every bite.

Lorna and former miss South Africa Jo-Ann Straus dive into fresh seafood and the arts scene around Hout Bay.

Mark and Derek begin their journey with a Welcome to Yuin Country from Noel Butler, harvest oysters off the bay, stop through at an olive grove, and try stand-up paddleboarding on the NSW coastline.

Tareq Taylor visits the South Coast of Denmark to make his own versions of open-faced sandwiches and smoked fish dishes.

Kathy Tsaples comes by to create amazing Zucchini Feta Ricotta Pita. Justine wows us again with a Crab Omelette and Dark Roasted Peanut Butter and Oatmeal Raw Cookies.

No time to bake is no problem with Nigella's Irish oaten roll - fast and easy to make, they are instant comfort, and instant gratification. Salty and sweet may not sound like a match made in heaven, but Nigella's sweet and salty crunch nut bars are totally irresistible. Plus, take a leap of faith with her inky black squink risotto, as dramatically spectacular with its black rice and sauteed squid topping as it is simple to make. There's also an unusual slow-cooked, melt-in-the-mouth Asian braised shin of beef topped with a crisp hot and sour shredded salad.

Jamie searches for edible wild mushrooms in a local forest with his mentor, Gennaro Contaldo. Then he uses them to make bruschetta, risotto and venison Stroganoff.

A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic.

In this episode, Nadiya Hussain teaches us her tricks for easy entertaining without breaking the bank, with her impressive but wallet friendly recipes to impress guests.

Rachael teaches us how to make an Israeli inspired Tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

It's competition time at River Cottage and the culinary battle is hotting up as our three chefs take on the crab challenge.

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.

Jamie Oliver arrives on the tiny Sicilian island of Marettimo, which only has one fruit and veg stall. Here he meets fisherman Giovanni, the owner of one of Sicily's best restaurants. The larger-than-life character puts Jamie to the test working as his assistant, before leaving him in charge of the eatery.

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.

It's competition time at River Cottage and the culinary battle is hotting up as our three chefs take on the crab challenge.

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

Jamie Oliver arrives on the tiny Sicilian island of Marettimo, which only has one fruit and veg stall. Here he meets fisherman Giovanni, the owner of one of Sicily's best restaurants. The larger-than-life character puts Jamie to the test working as his assistant, before leaving him in charge of the eatery.

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.