The lady of a Cumbrian manor reveals a book filled with incredible marmalade recipes that could be used as the ingredient in a new cake to be sold at the services.

Last to try and bag the thousand pound prize this week is floor layer George who's hoping to win over his guests with restaurant standard food and a 'cheeky' menu.

First up this week is 31 year old project manager, Lauren, who's hoping to impress her guests with her unique Celtic-Caribbean inspired menu.

Adam, food writer Kate Gibbs, and former MasterChef contestant Aaron Harvie are in the kitchen taking classic dishes and giving them a modern take.

It's Easter, and Simon surprises Maggie with a chilli Easter egg whipped up at work under the expert eyes of his pastry chefs. Maggie's no fan of chilli but Simon's determined to win her over. Simon's chocolate work extends to Maggie's kitchen, while Maggie makes a delicious Russian Easter dessert. Maggie also heads out into the suburbs of Adelaide to source her favourite homegrown tomato.

It's the final day of our cook-a-thon on Hugh's Three Good Things - can Hugh be crowned 'store cupboard king'?

The investigation into the food we eat continues. Jimmy Doherty is in Bulgaria to find out why rose oil is considered liquid gold. Kate Quilton seeks the truth about why you can't eat your pork pink, while Matt Tebbutt examines whether food cooked in plastic oven bags is safe to eat.

Elena shows us a roast duck pho, perfect for cold winter nights. Khanh then takes us to his restaurant, The George on Collins, for a pork larb plated two ways.

Maeve celebrates classic Asian recipes and culinary techniques all designed to cook over coals, including Vietnamese bun cha, Korean beef ribs, Xinjiang lamb skewers, Japanese kushiyaki, and Thai gai yang.

Follow Mary's recipes to level up your grilling go-tos and you'll be calling yourself a grill master in no time.

Pati visits Huerto Urbano, an "urban farm" solving the problem of food deserts.

Michel serves up a sharing feast. A visit to a restaurant on the Mediterranean coast inspires a smoked fish platter starter. Then, a main course of rich beef cheek stew with a salted caramel and walnut tart.

At the top of Mount Yariabinni, Clayton finds out about totems and their significance to Aboriginal cultures.

The fertile soil of the Danish Lakelands produces some of the finest ingredients that you can find.

We take a quick stopover in New Caledonia to prepare Cod Cutlets with Lime and Ginger before Justine makes an Indian Eggplant Salad. Trish McKenzie visits the kitchen to bake Chocolate Scones.

What to make for dinner? It's a daily struggle but Nigella has it covered in this episode, packed with delicious ideas for good food fast. There's a family roast dinner for her father Lord Lawson and children Mimi and Bruno of Poussin with Sweet Potatoes and a Sugar Snap Pea and Watercress salad with a Wasabi Dressing. For a quick after work supper with a friend, Nigella's ever ready standby Crispy Squid with Garlic Mayo.

Hugh reminisces about the early days at River Cottage, and offers advice to would-be smallholders on how to find their own rural escape hatch and get started on the good life. He goes on to recall the early learning curve of beginning a vegetable garden, acquiring livestock, and making new friends, with plenty of tips for viewers on how to do likewise.

Chefs Junda Khoo and Paul Farag join Adam to bring edible happiness to the kitchen with food to make your heart sing.

Gary is joined by his good friend Ben Shephard as he continues his South African wine adventure.

The investigation into the food we eat continues. Jimmy Doherty is in Bulgaria to find out why rose oil is considered liquid gold. Kate Quilton seeks the truth about why you can't eat your pork pink, while Matt Tebbutt examines whether food cooked in plastic oven bags is safe to eat.

Elena shows us a roast duck pho, perfect for cold winter nights. Khanh then takes us to his restaurant, The George on Collins, for a pork larb plated two ways.

Maeve celebrates classic Asian recipes and culinary techniques all designed to cook over coals, including Vietnamese bun cha, Korean beef ribs, Xinjiang lamb skewers, Japanese kushiyaki, and Thai gai yang.

Follow Mary's recipes to level up your grilling go-tos and you'll be calling yourself a grill master in no time.

In the first episode, Antonio and Gennaro revisit the food of their Italian childhood as they recall just how healthy and delicious children's food can be. Antonio divulges the secret of his silver service hot packed school lunches, while Gennaro shares the childhood mystery of the ritual pig kill.

Chefs Antonio Carluccio and Gennaro explore Italian resourcefulness through the enterprising food skills of the Lombards. Gennaro tests if he has the ability to live by l'arte di arrangiarsi (the art of making do), and insists that he and Antonio only eat what food they can get for free. They enjoy chestnut gnocchi, bresaola, and fresh butter. The pair also learn from some of Italy's last remaining partisans just how tough life got in the mountains during WWII.

In Italy, the culinary tradition of the egg is inextricably linked to pasta and pastries. In this episode Silvia explores three very different kinds of dishes, all born of Italy's love of eggs.

Kirsten wows us with her scrumptious chocolate pecan pie, irresistible raspberry coconut chocolate slices, some creative and delicious meringue lollipops and the best brownie you will ever make.

Running low on time or ingredients? In this episode, Silvia shows you how to save time in the kitchen, while still executing recipes so good they'll be impossible to resist.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

Located on the Arctic archipelago of Svalbard, Norway's Isfjord Radio Restaurant has a mission to create meals that are as adventurous as the journey to get there. But with limited resources and ingredients, Chef Rogier and Kristen must push the limits of their imagination to create dishes that will appease the restaurant's formidable founder.

Dermot heads to Dublin, one of his favourite cities in the world, to discover an ever-evolving and diverse food scene. He first joins his friend from This Morning, Irish chef Donal Skehan.

Rick continues travelling down the Californian coastline immortalised by Steinbeck, past citrus groves, vineyards that inspired one of his favourite movies, Sideways, and into the city of dreams.

For the first time in more than half a century, Cuba is on the verge of opening up to US citizens - to ultimately be free to travel throughout as students, tourists - as explorers. But while the relaxing of the oft-tense relations between the two nations was officially announced some time ago, concrete changes are still advancing at a glacial pace. For Tony, however, this is the ideal time to take the pulse of the island - before the massive flow of American tourists undoubtedly alter the landscape.

Inspired by his love of South Asian cuisine, Mark travels to Singapore's Little India, where traditional vegetarian eatery Komala Vilas has managed to stay relevant amid rapid modernisation. Then, Mark shifts his focus to more modernist flavours at Cloudstreet, helmed by Sri Lankan-born, Michelin-starred chef Rishi Naleendra.

Andrew takes a look at the hearty, simple and filling dishes of Frankfurt, Germany. Steeped in tradition and down-to-earth ingredients, Frankfurt's gastronomy showcases the city's regal history and lush natural resources.

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants. Finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.

Running low on time or ingredients? In this episode, Silvia shows you how to save time in the kitchen, while still executing recipes so good they'll be impossible to resist.

In the first episode, Antonio and Gennaro revisit the food of their Italian childhood as they recall just how healthy and delicious children's food can be. Antonio divulges the secret of his silver service hot packed school lunches, while Gennaro shares the childhood mystery of the ritual pig kill.

Chefs Antonio Carluccio and Gennaro explore Italian resourcefulness through the enterprising food skills of the Lombards. Gennaro tests if he has the ability to live by l'arte di arrangiarsi (the art of making do), and insists that he and Antonio only eat what food they can get for free. They enjoy chestnut gnocchi, bresaola, and fresh butter. The pair also learn from some of Italy's last remaining partisans just how tough life got in the mountains during WWII.

In Italy, the culinary tradition of the egg is inextricably linked to pasta and pastries. In this episode Silvia explores three very different kinds of dishes, all born of Italy's love of eggs.

Kirsten wows us with her scrumptious chocolate pecan pie, irresistible raspberry coconut chocolate slices, some creative and delicious meringue lollipops and the best brownie you will ever make.

For the first time in more than half a century, Cuba is on the verge of opening up to US citizens - to ultimately be free to travel throughout as students, tourists - as explorers. But while the relaxing of the oft-tense relations between the two nations was officially announced some time ago, concrete changes are still advancing at a glacial pace. For Tony, however, this is the ideal time to take the pulse of the island - before the massive flow of American tourists undoubtedly alter the landscape.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

Inspired by his love of South Asian cuisine, Mark travels to Singapore's Little India, where traditional vegetarian eatery Komala Vilas has managed to stay relevant amid rapid modernisation. Then, Mark shifts his focus to more modernist flavours at Cloudstreet, helmed by Sri Lankan-born, Michelin-starred chef Rishi Naleendra.

Located on the Arctic archipelago of Svalbard, Norway's Isfjord Radio Restaurant has a mission to create meals that are as adventurous as the journey to get there. But with limited resources and ingredients, Chef Rogier and Kristen must push the limits of their imagination to create dishes that will appease the restaurant's formidable founder.

Dermot heads to Dublin, one of his favourite cities in the world, to discover an ever-evolving and diverse food scene. He first joins his friend from This Morning, Irish chef Donal Skehan.

Rick continues travelling down the Californian coastline immortalised by Steinbeck, past citrus groves, vineyards that inspired one of his favourite movies, Sideways, and into the city of dreams.

In the first episode, Antonio and Gennaro revisit the food of their Italian childhood as they recall just how healthy and delicious children's food can be. Antonio divulges the secret of his silver service hot packed school lunches, while Gennaro shares the childhood mystery of the ritual pig kill.

Chefs Antonio Carluccio and Gennaro explore Italian resourcefulness through the enterprising food skills of the Lombards. Gennaro tests if he has the ability to live by l'arte di arrangiarsi (the art of making do), and insists that he and Antonio only eat what food they can get for free. They enjoy chestnut gnocchi, bresaola, and fresh butter. The pair also learn from some of Italy's last remaining partisans just how tough life got in the mountains during WWII.

In Italy, the culinary tradition of the egg is inextricably linked to pasta and pastries. In this episode Silvia explores three very different kinds of dishes, all born of Italy's love of eggs.

Kirsten wows us with her scrumptious chocolate pecan pie, irresistible raspberry coconut chocolate slices, some creative and delicious meringue lollipops and the best brownie you will ever make.

Located on the Arctic archipelago of Svalbard, Norway's Isfjord Radio Restaurant has a mission to create meals that are as adventurous as the journey to get there. But with limited resources and ingredients, Chef Rogier and Kristen must push the limits of their imagination to create dishes that will appease the restaurant's formidable founder.

Running low on time or ingredients? In this episode, Silvia shows you how to save time in the kitchen, while still executing recipes so good they'll be impossible to resist.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

Dermot heads to Dublin, one of his favourite cities in the world, to discover an ever-evolving and diverse food scene. He first joins his friend from This Morning, Irish chef Donal Skehan.

John meets Stephen Hegarty, local farmer and Burren expert, and they go for a walk on the limestone pavement of The Burren. John learns more about the moon-like landscape, the amazing array of flowers and plants that grow between the cracks, and why people have always farmed on what looks such barren land.

John goes to meet David and Jenny O'Halloran, of Blath Na Mara, at their seaweed factory. Jenny is a local and David is from New Zealand, and together they forage and sell seaweed and their own delicious seaweed products, like pesto and pate.

Let's face it - when it comes to Italian food, carbs are king. Pizza, pasta, panini - it can feel impossible to enjoy Italian cuisine with a gluten-free lifestyle. But is it?

To finish the season with a sweet touch, Kirsten gets festive with a spectacular chocolate trifle recipe.

While Jamie Oliver is on paternity leave, the trainee chefs start taking days off work behind his back. And when he returns to the restaurant he discovers that two of them have decided to throw in the towel completely. Jamie is devastated and you'd think by now he might have lost faith in young people. In fact, he's off to Wales to evaluate a completely fresh intake of trainees, so he can start the whole process over again for a second year.

In Catalonia, James visits the Boqueria market, eats Catalan Paella in Sitges and takes a tour of a cava vineyard. He cooks cod, spatchcock chicken, cannelloni and fruit in cava creme anglaise.

Affectionately known as the Mother City, Warren has arrived in Cape Town.

Chef Tom Kerridge took a gamble when he opened the Hand and Flowers, and changed the rules of fine dining. He shows us four great dishes like: smoked haddock omelette and tonka bean panna cotta.

Rick tries some garlic fudge at the Isle of Wight garlic festival. He is more impressed with a bacon butty that he buys from a stall, and sets off to find its source. Pig farmer Stuart Pearce presents a wonderful philosophy for farming happy, healthy pigs.