Continuing to listen to his heart, Warren deepens his love of wine by venturing to the lesser known town of Hermanus, where he'll visit Newton Johnson, the wine farm with a view.

Rendang was once voted the most delicious food in the world. Chef Archie Prameswara's fascination with the popular dish, takes him into a culinary universe spanning Indonesia, Malaysia and Singapore.

We learn more about the background and current lives of each of the graduates. Thasanee visits the Essex pub and meets the locals. Here, she comes to the realisation that her dream Thai restaurant might fail if there is not enough support from the residents. Meanwhile, Aaron has his own emotional journey as he is unable to find the passion for a restaurant run from a pub.

A forage in the Norfolk woodlands provides a breakfast of wild mushrooms, accompanied on toast by some delicious devilled kidneys. Still in Norfolk, Rick visits the village of Thuxton and meets James Graham, whose grandfather ensured the survival of the Norfolk Black turkey.

In Wakefield, Rick makes a sublime rhubarb crumble and meets Janet Oldroyd, whose family have been farming rhubarb for four generations. In Bradford, he visits the home of the late novelist JB Priestley, before discovering a perfect recipe for lamb karahi at the Karachi restaurant, one of the sole surviving working men's cafes from the days of the productive woollen textile mill industry.

The San Francisco Bay Area has long been associated with a variety of hippie cliches: free love, peace, flowers of power, and tofu. But one does not have to dig too deep beneath this crunchy exterior to find the real flesh and bones of the place: resistance, struggle, the good fight. Tony explores the Bay Area, old and new. But he will also embark on a wholly personal journey - to train with legendary Brazilian jiu-jitsu instructor, Kurt Osiander.

Andrew discovers the true soul of Oakland, CA, as he visits a cosy breakfast joint, samples some of the city's freshest fare at Swan's Market, and makes his way to the Fruitvale neighbourhood for a taste of Cambodia.

Two of the nation's biggest veg-heads, comedy megastar Kitty Flanagan and plant-based maestro Katie White, are here to show Adam how they live on the veg.

Adam poses a crucial question to his guests, comedian Jay Wymarra and presenter Samantha Martin: chicken or fish? Spoiler alert: their answers are delicious.

Adam and his guests, cookbook author Amina Elshafei and Olympic boxer Tina Rahimi, are celebrating Eid with a feast of grand proportions.

It's like staring directly at the sun - and then eating it - as host and cook Justine Schofield and chef Paul Farag join Adam to make culinary gold with the sun-shiniest of ingredients: mangoes.

Celebrate the end of Ramadan with a night at the Eid al-Fitr Feast. Adam is joined by Malay food sensation Engku Putri Irna Mysara and the whizz behind Racha's Syrian Kitchen, Racha Abou Alchamat.

Rendang was once voted the most delicious food in the world. Chef Archie Prameswara's fascination with the popular dish, takes him into a culinary universe spanning Indonesia, Malaysia and Singapore.

We learn more about the background and current lives of each of the graduates. Thasanee visits the Essex pub and meets the locals. Here, she comes to the realisation that her dream Thai restaurant might fail if there is not enough support from the residents. Meanwhile, Aaron has his own emotional journey as he is unable to find the passion for a restaurant run from a pub.

James' first stop on his French adventure takes him back to the place that inspired his passion for food, St Emilion. He visits the legendary Chateau Cheval Blanc to cook up his first dish and sample a glass or two.

Continuing to listen to his heart, Warren deepens his love of wine by venturing to the lesser known town of Hermanus, where he'll visit Newton Johnson, the wine farm with a view.

Levi Roots is an icon of Caribbean cuisine, inspiring a generation to fall in love with his childhood foods. He makes ackee and salt fish, goat curry, chicken with rice and peas, and apple crumble.

A forage in the Norfolk woodlands provides a breakfast of wild mushrooms, accompanied on toast by some delicious devilled kidneys. Still in Norfolk, Rick visits the village of Thuxton and meets James Graham, whose grandfather ensured the survival of the Norfolk Black turkey.

In Wakefield, Rick makes a sublime rhubarb crumble and meets Janet Oldroyd, whose family have been farming rhubarb for four generations. In Bradford, he visits the home of the late novelist JB Priestley, before discovering a perfect recipe for lamb karahi at the Karachi restaurant, one of the sole surviving working men's cafes from the days of the productive woollen textile mill industry.

It's the final day of meat week and some might argue we've saved the best till last: beef! Guest chef Lisa Allen of Northcote Manor is showing her Michelin starred skills by not even cooking her beef!

Jimmy investigates the catastrophic effects of not getting enough Vitamin D, while Matt heads to Switzerland to ask why there are holes in Swiss cheese?

Ben is joined by Kathy Tsaples, who shares her story while plating up a scrumptious flourless raspberry cake. Ben then creates tamarind lamb chops and an exquisite smoked rainbow trout dip.

Maeve O'Meara explores the delicious world of tropical fruits and vegetables with recipes from Asia, the Pacific and South America. She explores Australia's enduring love for Asian flavours with a visit to the master of Thai cuisine, David Thompson, who shares his recipe for the most delicious, all-vegetarian pad see ew. Then, Colombian-born chef Oscar Espinosa showcases the power of the plantain, transforming some into crunchy chips served with a guacamole.

Mary's tender braising recipes feel like kitchen magic, like braised blade steak and butter beans or braised cabbage with crispy topping.

Pati prepares a couple of recipes inspired by her travels to the coast of the Sea of Cortez, in Sonora, Mexico: shrimp tacos bravos and a seafood tostadas piled high and layered with salsa negra, apple chiltipin salsa and salsa bandera with jicama and pineapple.

Lorna and good friend Pearl Modiadie indulge in a tour of Joburg's fine dining scene, with world class cocktails. Lorna creates her own fine dining experience using some very unusual ingredients.

Tom Anlezark and Georgia Maher explore the country's deep relationship with food and how it influences the Spanish way of life. This series takes viewers from Barcelona to Costa Brave.

Tareq bikes through the unique landscape of Oland, Sweden's second largest island located in the Baltic Sea.

Chicken Matzo Ball Soup is on the menu along with Pickled Rice with Duck Kebabs. For dessert Justine makes Raspberry, Mint and Coconut Water Icy Poles that are to impress kids and adults alike.

It's party time at Nigella's and this is one party that's full of fast, easy, delicious make-in-advance recipes and simple, achievable, last-minute touches to make the food table and the party itself ooze wow factor. With bite-sized potato cakes and smoked salmon, delicate crab and avocado wraps, easy-peasy red pepper and chickpea hummus, sticky sausages, and white chocolate mousses for dessert served in shot glasses. This is finger-lickingly good finger food.

There's a bumper crop of courgettes in Jamie's garden and he shows us how to utilise them whilst they are in season. Not only do they come in all shapes, sizes and colours but the delicate flowers are edible too.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert.

A nation's cuisine reflects its history and its heart. With tens of thousands of years of continuous culinary history, Adam and Poh's adventure starts at the very centre of Australia: Uluru.

Jamie Cooks Italy is a glorious food travel series in which Jamie Oliver goes in search of Italy's very best home cooks to bring us extraordinary Italian dishes that turn the simple into the sublime.

Second up this week is musician and teacher, Steve. He's hoping his 'Thairish' menu-a fusion of Thai and Irish cuisines, will impress.

Lea is hoping to wow her guests with Gordon Ramsay-esque fare though she has more confidence in her personality than her culinary credentials.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Preparing for Christmas in June is not the norm for most of us, but for Maggie and Simon it's the ideal time to plan ahead and 'put down' some ingredients to mature nicely for the festive season. Maggie discovers a few plum pudding secrets and shows us how to make the fruit filling for her deliciously rich mini mince pies. At this time of year, Simon's into pickling, starting with an old favourite: the pickled onion.

One of Britain's most popular fish is plaice, which Rick cooks in a special sauce, made with red wine, leeks and parma ham. He names the sauce after his son's band - Pablo.

It's the final day of meat week and some might argue we've saved the best till last: beef! Guest chef Lisa Allen of Northcote Manor is showing her Michelin starred skills by not even cooking her beef!

Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert.

A nation's cuisine reflects its history and its heart. With tens of thousands of years of continuous culinary history, Adam and Poh's adventure starts at the very centre of Australia: Uluru.

Jamie Cooks Italy is a glorious food travel series in which Jamie Oliver goes in search of Italy's very best home cooks to bring us extraordinary Italian dishes that turn the simple into the sublime.

Second up this week is musician and teacher, Steve. He's hoping his 'Thairish' menu-a fusion of Thai and Irish cuisines, will impress.

Lea is hoping to wow her guests with Gordon Ramsay-esque fare though she has more confidence in her personality than her culinary credentials.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Preparing for Christmas in June is not the norm for most of us, but for Maggie and Simon it's the ideal time to plan ahead and 'put down' some ingredients to mature nicely for the festive season. Maggie discovers a few plum pudding secrets and shows us how to make the fruit filling for her deliciously rich mini mince pies. At this time of year, Simon's into pickling, starting with an old favourite: the pickled onion.

One of Britain's most popular fish is plaice, which Rick cooks in a special sauce, made with red wine, leeks and parma ham. He names the sauce after his son's band - Pablo.

Jimmy investigates the catastrophic effects of not getting enough Vitamin D, while Matt heads to Switzerland to ask why there are holes in Swiss cheese?

Ben is joined by Kathy Tsaples, who shares her story while plating up a scrumptious flourless raspberry cake. Ben then creates tamarind lamb chops and an exquisite smoked rainbow trout dip.

Maeve O'Meara explores the delicious world of tropical fruits and vegetables with recipes from Asia, the Pacific and South America. She explores Australia's enduring love for Asian flavours with a visit to the master of Thai cuisine, David Thompson, who shares his recipe for the most delicious, all-vegetarian pad see ew. Then, Colombian-born chef Oscar Espinosa showcases the power of the plantain, transforming some into crunchy chips served with a guacamole.

Mary's tender braising recipes feel like kitchen magic, like braised blade steak and butter beans or braised cabbage with crispy topping.

Pati prepares a couple of recipes inspired by her travels to the coast of the Sea of Cortez, in Sonora, Mexico: shrimp tacos bravos and a seafood tostadas piled high and layered with salsa negra, apple chiltipin salsa and salsa bandera with jicama and pineapple.

Lorna and good friend Pearl Modiadie indulge in a tour of Joburg's fine dining scene, with world class cocktails. Lorna creates her own fine dining experience using some very unusual ingredients.

Tom Anlezark and Georgia Maher explore the country's deep relationship with food and how it influences the Spanish way of life. This series takes viewers from Barcelona to Costa Brave.

Tareq bikes through the unique landscape of Oland, Sweden's second largest island located in the Baltic Sea.

Chicken Matzo Ball Soup is on the menu along with Pickled Rice with Duck Kebabs. For dessert Justine makes Raspberry, Mint and Coconut Water Icy Poles that are to impress kids and adults alike.

It's party time at Nigella's and this is one party that's full of fast, easy, delicious make-in-advance recipes and simple, achievable, last-minute touches to make the food table and the party itself ooze wow factor. With bite-sized potato cakes and smoked salmon, delicate crab and avocado wraps, easy-peasy red pepper and chickpea hummus, sticky sausages, and white chocolate mousses for dessert served in shot glasses. This is finger-lickingly good finger food.

There's a bumper crop of courgettes in Jamie's garden and he shows us how to utilise them whilst they are in season. Not only do they come in all shapes, sizes and colours but the delicate flowers are edible too.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert.

A nation's cuisine reflects its history and its heart. With tens of thousands of years of continuous culinary history, Adam and Poh's adventure starts at the very centre of Australia: Uluru.

The River Cottage Head Chef Gill Meller is back to take on Hugh again in the food fight with flair - as three chefs come together to cook meals based around three key ingredients. This week it is all about fruit.

Jimmy travels to Spain to meet an entrepreneur on farming critically endangered blue fin tuna. Kate investigates why ice creams can sometimes go gritty way ahead of the Best Before date.

Ben whips up some delicious corn and ricotta hotcakes, then takes us to India with his vegetarian dosa, and finally assembles a spruced-up Rueben sandwich.

It's the season of mellow fruitfulness, and Maeve is on the road to Victoria's High Country in search of a wild mushroom bounty. Maeve joins her friend, home cook Franca Norris and her father, Angelo Bonacci, on a mushroom hunt among the pine trees before discovering the secrets of perfect gnocchi with mushroom sauce. Preserving guru Pietro Demaio then demonstrates how easy it is to bottle your own olives, while acclaimed chef Peter Conistis makes magnificent olive and tomato keftedes with a green olive sauce.

The holiday season is the best time for baking, so Mary's sharing her fam's fave bakes for a festive feast.

In Mexico, Pati visits one of Sonora's most popular vacation destinations, Puerto Penasco, where some of the town's best chefs take her on a tour of the local market and then invite her for a feast featuring their favourite recipes from the region. Later, she prepares three unique classic Sonoran recipes, each one a meal in itself: pescado zarandeado, a gallina pinta soup, and rice with clams.

Lorna explores the Northwest province to find out more about one of South Africa's favourite ingredients, beef. She prepares a local favourite for her guest, Kamohelo Bombe.

Derek begins his journey with a blessing for his future travels from local Wardan women, something very important to Indigenous peoples across Australia.

Bornholm, the sunny bright green island with its own gastronomic tone, is a true pioneer when it comes to local produced food at its finest. Tareq visit Denmark's first regional food culture.

Justine shares her recipes for Kangaroo and Beetroot Salad and Cherry and Maple Cheesecakes. Adam Swanson returns to the kitchen with Gluten Free Spaghetti Herb and Mushroom.

Learn to make Nigella's Holiday Hotcake, with lashings of egg nog cream for the grown ups. Doubling up as gifts and get ahead goodies, it's sweet spiced peaches and chocolate pistachio fudge.

Jamie has a genius barbeque day as he cooks up everything from shellfish to lamb, chicken, ribs and even onions on the barbeque.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.