TV guide - Tuesday, 10/06/25
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00:00
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Rick and Chalky enjoy a Turkish barbecue in London's East End. After contributing lamb kotfas to the fare at the Mangal Okacbasi Turkish restaurant in Dalton, Rick moves on to Hackney Marshes, where he meets various allotment holders and joins them for Sunday lunch.
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00:30
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The show kicks off with a South American theme as Ben cooks a smoky and delicious Roast Peruvian-spiced Chicken before Tobie Puttock changes gears with his Sticky Miso Eggplant.
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01:00
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Marion shares her homemade takes on favourite takeaway dishes including crispy pork belly banh mi, Thai khao soi noodle soup and sticky Chinese honey chicken. These flavour-packed recipes celebrate her Asian-Australian roots and kitchen know-how.
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01:30
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Dan ventures out of the city in search of an old school Hakka dumpling house. He then visits the last remaining underground roasting facility to discover the art of Chinese style roast pork.
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02:00
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Jamie's in the Greek island of Ikaria, where on average people live ten years longer than in Europe and America.
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03:00
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Travel-loving credit controller Dannica is treating her guest to a culinary round the world tour, from Italy to Mexico. She's embarking on an ambitious menu. What could possibly go wrong?
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03:30
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Ann-Marie serves up 50s glamour, crazy concoctions and posh Italian nosh. Will her fine taste be enough to win the 1000 pound prize?
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04:00
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It's a night of red hot fiery flavours as Adam, chef Tom Hitchcock and comedian Urvi Majumdar spice things up in The Cook Up kitchen.
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04:30
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The day has come for Hugh to harvest his first crop of home-spun honey. At River Cottage HQ, with the help of beekeeper Ken Bishop, Hugh carefully extracts a healthy 11kg of glowing golden sweetness.
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05:00
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Rick and Chalky enjoy a Turkish barbecue in London's East End. After contributing lamb kotfas to the fare at the Mangal Okacbasi Turkish restaurant in Dalton, Rick moves on to Hackney Marshes, where he meets various allotment holders and joins them for Sunday lunch.
en
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05:30
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The show kicks off with a South American theme as Ben cooks a smoky and delicious Roast Peruvian-spiced Chicken before Tobie Puttock changes gears with his Sticky Miso Eggplant.
en
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06:00
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Jimmy harvests sea clams with local fishermen who invented an extraordinary method of farming, then heads to Blenheim's wine country and Wairau Valley as 'Key puta te Wairau'.
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07:00
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Simon gives burgers a great wrap. Nadia Fragnito returns to the kitchen with a light-as-air olive oil lemon cake, and Simon takes street food to a whole new level.
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07:30
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Kate's in Vietnam, the world's largest exporter of black pepper, where a global surge in demand has transformed the lives of farmers across the country. Jimmy meets a man with one of the strangest jobs in the food industry, harvesting different strains of yeast from multiple locations across the globe. Matt's looking into how they get the flavours onto our crisps. Do producers use real cheese, onion, vinegar and salt - or are these actually artificial flavours cooked up in a lab?
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08:00
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Don't let dietary restrictions hold you back from making tasty treats. Mary shows how to cater to food intolerances and allergies by amping up the flavour instead of using blah ingredient substitutions.
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08:30
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Fish is a staple on Lidia's table and she shares a simple menu for a party based around it. She turns on the grill to make shrimp spiedini, and serves seared salmon paillards with arugula salad.
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09:00
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Helani Doolah teaches us how to make some staple dishes that are made every day in the Torres Strait Islander community.
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09:30
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Hayden meets a friend to learn foil surfing, then gets to cooking in nature's best kitchen: the beach.
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10:00
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Another peek into Justine's trip to Shizuoka Japan is in today's show plus Capricciosa Crostata and Quinoa Porridge.
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10:30
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It's fair to say that when it comes to our national classic dishes, the French and the Brits like to do things differently.
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11:00
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Jamie treats his staff to a tasty Christmas dinner, with a delicious vegetable pie and ice cream for dessert.
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11:30
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It's a night of red hot fiery flavours as Adam, chef Tom Hitchcock and comedian Urvi Majumdar spice things up in The Cook Up kitchen.
en
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12:00
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Marion shares her homemade takes on favourite takeaway dishes including crispy pork belly banh mi, Thai khao soi noodle soup and sticky Chinese honey chicken. These flavour-packed recipes celebrate her Asian-Australian roots and kitchen know-how.
en
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12:30
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Dan ventures out of the city in search of an old school Hakka dumpling house. He then visits the last remaining underground roasting facility to discover the art of Chinese style roast pork.
en
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13:00
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Jimmy is in Auckland meeting some of the incredible market gardeners and produce sellers who have put New Zealand's fresh produce on the map, and mixes it up with the godfather of fusion food.
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14:00
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Ben opens the show with his lovely Almond Frangipane and Apricot Tart, then gifts the keys to the kitchen to Chef Charlie Carrington who cooks his Israel Roasted Pumpkin with Red Onion. To wrap up the episode, wine expert Belinda joins Ben to match King Valley wines with his Whole Baked Brie.
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14:30
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Pati is in the magic town of Mani to learn about something sacred to the Mayans: bees and honey. She makes sweet lime roasted chicken with broccolini.
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15:00
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Simon turns up the heat today with some easy mushroom kebabs, gets on a roll making some sushi and the kofta king Coskun Uysal is in the kitchen.
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15:30
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Jimmy is in Seville, looking for the mysterious ingredient that gives marmalade its bitter tang. Kate is investigating sustainable fish. She learns that even farmed smoked salmon aren't considered fully sustainable - so what fish can we be eating with a clear conscience? Matt meets a man who is trying to turn Britain onto goat meat.
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16:00
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Mary's first stop on her spice-fuelled adventure is za'atar pita bread, featuring a tangy, nutty herb and spice blend originating from Western Asia and mostly made up of spice rack staples. Then, Mary pairs the smoky, sweet, Tunisian flavour of harissa perfectly with shrimp for her harissa shrimp with chickpeas.
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16:30
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Lidia shares two recipes that are wonderful for a buffet-style meal, her favourite way of entertaining guests. She starts with a lemony shrimp over zucchini with a tasty sauce and her favourite soups.
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17:00
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Eric Fejo tells us he is an average cook, but we think he is more than that. In this episode Eric shows us his family recipes for three amazing dishes.
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17:30
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Hayden travels to Uluru for the first time, where he cooks with local native ingredients.
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18:00
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Masterchef's Matt Sinclair joins Justine to tempt her with his Ricotta hotcake.
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18:30
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There's so much amazing food in Provence, but one special ingredient in particular garners a lot of excitement when seen on the menu, beef.
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19:00
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Jamie cooks roast chicken and roast veg for the builders renovating his flat.
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19:30
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Adam and his guests, Young Chef of the Year Luke Bourke and entrepreneur Frank Greeff harness the power of time to make food that's an overnight success.
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20:00
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This episode sees Mary travel to the beautiful city of Bristol. It was here that she had her first job, her son William studied at the university, and it's currently home to her granddaughter Grace.
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20:30
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Comedian Ed Byrne loves to escape to the Wicklow Mountains and hopes Anna has her hiking boots ready as they head into the hills.
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21:00
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Prue is joined by Kelly Brook and makes two delicious quiches with her husband John.
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22:00
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School admin assistant, Irum, is trying to woo her guests with an evening of classic Pakistani home cooking. Will she get the right level of heat for her guest in these authentic dishes?
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22:30
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Trainee nurse, Brilliance, is bringing a taste of Zimbabwe to Huddersfield. She plans on serving up chicken parts that her guests have never experienced before. Will it be too much?
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23:00
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Adam and his guests, Young Chef of the Year Luke Bourke and entrepreneur Frank Greeff harness the power of time to make food that's an overnight success.
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23:30
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Hugh's hens have produced almost 30 chicks over the summer, and he's looking to the young cockerels to provide the main course for a feast.
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TV guide - Wednesday, 11/06/25
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00:00
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Samantha Petter's family-run organic cobnut orchard near Sevenoaks in Kent provides vital ingredients for sprats with a cobnut pesto.
en
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00:30
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Ben opens the show with his lovely Almond Frangipane and Apricot Tart, then gifts the keys to the kitchen to Chef Charlie Carrington who cooks his Israel Roasted Pumpkin with Red Onion. To wrap up the episode, wine expert Belinda joins Ben to match King Valley wines with his Whole Baked Brie.
en
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01:00
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This episode sees Mary travel to the beautiful city of Bristol. It was here that she had her first job, her son William studied at the university, and it's currently home to her granddaughter Grace.
en
|
01:30
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Comedian Ed Byrne loves to escape to the Wicklow Mountains and hopes Anna has her hiking boots ready as they head into the hills.
en
|
02:00
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Prue is joined by Kelly Brook and makes two delicious quiches with her husband John.
en
|
03:00
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School admin assistant, Irum, is trying to woo her guests with an evening of classic Pakistani home cooking. Will she get the right level of heat for her guest in these authentic dishes?
en
|
03:30
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Trainee nurse, Brilliance, is bringing a taste of Zimbabwe to Huddersfield. She plans on serving up chicken parts that her guests have never experienced before. Will it be too much?
en
|
04:00
|
Adam and his guests, Young Chef of the Year Luke Bourke and entrepreneur Frank Greeff harness the power of time to make food that's an overnight success.
en
|
04:30
|
Hugh's hens have produced almost 30 chicks over the summer, and he's looking to the young cockerels to provide the main course for a feast.
en
|
05:00
|
Samantha Petter's family-run organic cobnut orchard near Sevenoaks in Kent provides vital ingredients for sprats with a cobnut pesto.
en
|
05:30
|
Ben opens the show with his lovely Almond Frangipane and Apricot Tart, then gifts the keys to the kitchen to Chef Charlie Carrington who cooks his Israel Roasted Pumpkin with Red Onion. To wrap up the episode, wine expert Belinda joins Ben to match King Valley wines with his Whole Baked Brie.
en
|
06:00
|
Jimmy is in Auckland meeting some of the incredible market gardeners and produce sellers who have put New Zealand's fresh produce on the map, and mixes it up with the godfather of fusion food.
en
|
07:00
|
Simon turns up the heat today with some easy mushroom kebabs, gets on a roll making some sushi and the kofta king Coskun Uysal is in the kitchen.
en
|
07:30
|
Jimmy is in Seville, looking for the mysterious ingredient that gives marmalade its bitter tang. Kate is investigating sustainable fish. She learns that even farmed smoked salmon aren't considered fully sustainable - so what fish can we be eating with a clear conscience? Matt meets a man who is trying to turn Britain onto goat meat.
en
|
08:00
|
Mary's first stop on her spice-fuelled adventure is za'atar pita bread, featuring a tangy, nutty herb and spice blend originating from Western Asia and mostly made up of spice rack staples. Then, Mary pairs the smoky, sweet, Tunisian flavour of harissa perfectly with shrimp for her harissa shrimp with chickpeas.
en
|
08:30
|
Lidia shares two recipes that are wonderful for a buffet-style meal, her favourite way of entertaining guests. She starts with a lemony shrimp over zucchini with a tasty sauce and her favourite soups.
en
|
09:00
|
Eric Fejo tells us he is an average cook, but we think he is more than that. In this episode Eric shows us his family recipes for three amazing dishes.
en
|
09:30
|
Hayden travels to Uluru for the first time, where he cooks with local native ingredients.
en
|
10:00
|
Masterchef's Matt Sinclair joins Justine to tempt her with his Ricotta hotcake.
en
|
10:30
|
There's so much amazing food in Provence, but one special ingredient in particular garners a lot of excitement when seen on the menu, beef.
en
|
11:00
|
Jamie cooks roast chicken and roast veg for the builders renovating his flat.
en
|
11:30
|
Adam and his guests, Young Chef of the Year Luke Bourke and entrepreneur Frank Greeff harness the power of time to make food that's an overnight success.
en
|
12:00
|
This episode sees Mary travel to the beautiful city of Bristol. It was here that she had her first job, her son William studied at the university, and it's currently home to her granddaughter Grace.
en
|
12:30
|
Comedian Ed Byrne loves to escape to the Wicklow Mountains and hopes Anna has her hiking boots ready as they head into the hills.
en
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13:00
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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.
en
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14:00
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Ben visits Sav at Whisked to buy some truly free-range eggs for his Spanish tortilla with chorizo, before his mate Tobie Puttock makes a thirst-quenching peach and thyme soda.
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14:30
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In Tekit, or The Capital of the Guayabera, Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets Eliodoro Xicum, a farmer's son who went against his father to build a family business making the iconic Guayabera shirts. Then she meets his son, Elio, who chose to become a chef and created a dish that resembles a Guayabera in honor of his father.
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15:00
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Discover native plant foods and how they can pack a punch. Simon brings cauliflower and tomato together seamlessly, and Kishwar Chowdhury brings little morsels of joy to the kitchen.
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15:30
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Jimmy goes to Israel to help protect the bell pepper crop from the Mediterranean Fruit Fly. Kate is investigating Manuka.
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16:00
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Whether you're cooking for finicky friends or tricky tots, Mary's got you covered with strategies to feed even the pickiest eaters in your life. For families who always need to make two dinners to satisfy everyone at the table, Mary's crispy chicken two ways delivers chicken tenders for the kids, and stuffed poblano feta chicken for the rest. Then, double chocolate zucchini muffins are a sneaky treat for those who don't like vegetables.
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16:30
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Lidia creates dishes her viewers can easily make at home. Gratins are delicious, and she starts with a leek and prosciutto gratin. Then, roasted chicken with pomegranate before baking some cookies.
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17:00
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Robbie Mills shares two of his sovereign foods with us: magpie goose and kangaroo in this episode.
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17:30
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Hayden swims with sea lions, goes beach fishing, and makes a delicious sardine dish.
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18:00
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Trish McKensie is back to show off her delectable Peanut Butter Choc Chip Marble Cake. Later, Justine cooks up a Pumpkin and Ricotta Fillo Pie.
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18:30
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There are simple ingredients we have in our cupboards and gardens that can economically transform a humdrum dish into a flavourful feast: herbs.
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19:00
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Jamie's new kitchen is finally done, but the gas isn't working. So while his good friend Andy takes care of that, Jamie whips up some great cold dishes.
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