It's episode two of store cupboard week on Hugh's Three Good Things and Hugh is joined by River Cottage star chef, Tim Maddams.

In the fifth of this new six-part crafty cooking series, Nadiya shares her favourite feelgood recipes, sweet and savoury, that are not only guaranteed to lift the spirits but will impress.

Surf and Turf is a great combo, but why not make that combo even better by combining it with taco night? Rachael shows us how to make the ultimate date night combo of crab nachos and steak tacos.

The final day of the cooking adventure begins at a local pastry shop, then a walk through the Testaccio neighbourhood, and finally to a market where the chefs guide, Manuela, shows off fresh produce.

Chef Jet Tila cooks up some easy comfort classics. He kicks things off with one of his favourite dishes that is deceptively simple, Lo Mein. Then to a local market to pick out the perfect pineapple for Pineapple Fried Rice.

Exeter chicken joint, Eat the Bird, begin today's competition with owner Dan and head chef Luke risking it all with their fried chicken fare.

Jamie and Jimmy kick off the new year with their first ever all-vegan menu and joining them for their (mis)adventures in the cafe is the straight man of comedy, Romesh Ranganathan.

Rick Stein travels along the South Coast, starting at Chesil Beach, where he goes seine netting for mackerel. At Portland he meets Ken Lyneham who fishes for squid or quiddles.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

Ben serves up an exquisite pork chop with apple sauce, and a simple summer dish that is sure to impress at your next picnic, his fig carpaccio.

The simplicity of cooking and serving seafood in one pot is a hallmark of cuisines around the world. Chef Angie Hong shares the secrets of Vietnamese clay pot cooking, starting with a visit to a supplier in Cabramatta with live fish.

Never get bored again with Mary's stacked recipe line-up of sandwich possibilities, like classic muffuletta or turkey patty melts.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.

Jamie and Jimmy kick off the new year with their first ever all-vegan menu and joining them for their (mis)adventures in the cafe is the straight man of comedy, Romesh Ranganathan.

Arriving in Berrima, Brigid takes the boys through the kitchen garden attached to her restaurant, The Loch; at Maple Ridge Farm, Derek and Mark help in milking the goats at the dairy; in Jervis bay, Joel and Adrian catch and cook up some abalone burgers for a beach fire and feed with the little ones; atop Cambewarra Mountain, Joel tells the story, in language, of the black cockatoo overlooking the picturesque NSW landscape.

Copenhagen and Skane are hot food destinations. Tareq visits Ostergro, Denmark's first 'rooftop farm', Eden in the new district of Hyllie, Malmo and Hackeberga Castle.

Justine knows that you'll be able to impress your guests when you make her Best Ever Creme Caramel. She cooks Broccoli and Mussel Spaghetti and Neha Sen visits to make a delicious Bollywood Burger.

Nigella is putting her very own stamp on some seriously fabulous and favourite recipes. First up, a luscious Italian dessert, tiramisu, made even more incredible with hazelnut liqueur. Then it's her home-style version of Jamaica's classic jerk chicken with coconutty rice and peas.

Jamie gets a visit from Daphne, a Welsh sheep farmer, and they talk about some of the misconceptions of spring lamb, the differences between lamb, hogget and mutton and how good conditions for the animals ultimately makes the meat taste so much better.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.

In the fifth of this new six-part crafty cooking series, Nadiya shares her favourite feelgood recipes, sweet and savoury, that are not only guaranteed to lift the spirits but will impress.

Surf and Turf is a great combo, but why not make that combo even better by combining it with taco night? Rachael shows us how to make the ultimate date night combo of crab nachos and steak tacos.

We are halfway through Store Cupboard week on Hugh's Three Good Things and it's the week that Hugh is most desperate to win - not surprising, as his mum is the judge!

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?

Ben shows off his fusion skills with his breakfast dish Aussie Asian eggs. Then Kathy Tsaples from Sweet Greek serves up a nourishing bowl of vegetable soup with chickpeas.

Maeve explores how preserving fish creates whole new worlds of flavour - in smoked salmon, bottarga, and XO sauce. This program captures the sheer adventure of one of the world's great marine migrations, with dramatic scenes netting the abundance of fish on Queensland's Kirra Beach.

Mary makes her favourite bar bites at home like antojitos, beer battered cheese curds and crispy baked chicken wings.

Pati discovers Yucatan's league of their own. She joins the Amazonas, a softball team of Indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

Jamie and Jimmy are joined by the golden girl of the 2012 Olympics, Dame Jessica Ennis-Hill, as she puts on her pinny and cooks for the diners at the end of Southend Pier.

Mark and Derek visit a chicken farm with a view, take in an afternoon of fishing together and learn about the methode traditionelle of sparkling wine-making. Mark takes Derek sightseeing.

The wild coast at Kullaberg in Skane has a lot of culture and gastronomy to offer: fantastic ceramics, vineyards and world-class ice cream. Tareq visits VikenTomater and cooks vegetarian ragu.

Justine shows us a trick or two with her Leg of Lamb Stuffed with Dates. We fly to New Caledonia for a Lobster BBQ with Gabi and Sweet Potato Salad. Rosie Mansfield drops in for a Peanut Butter Cacao Smoothie.

It's time for some seriously delicious eating, and in Nigella's kitchen, every mouthful is devilishly good. First up is her fabulous, fiery, red jumbo chilli sauce with tortilla chips, washed down with a cool and classic Americano cocktail. If it's ease you need, she's got the answer: it's greed-gratifying roast duck and potatoes with a simple salad.

Leeks are not only a beautiful plant - they're a versatile asset in the kitchen. Jamie makes delicious pappardelle with slow-roasted leeks and a clever concertina squid with grilled leeks.

Adam and his guests, powerhouse hospitality duo Martin Benn and Vicki Wild, answer the dinner SOS distress call.

Jason visits Old Town where he gets fully immersed in the local culture and cuisine, cooking up some delicious dishes including his take on the national dish of the UAE-Ouzi.

Jamie heads north to the mountains of Le Marche - a relatively unexplored region next door to Umbria - to stay with a family of hunters. He'll be living off the land and learning from the local Mammas how to perfect the most traditional meat sauce of all: ragu.

Sachie spends the day at the internationally famous Roebuck Farm, where she is put to work on the farm while learning about its sustainable practices. They finish the day cooking some of the farm's lamb in their immaculate farm kitchen.

In Essex, co-owner and chef of Toulouse, Stefan has engaged his sous chef Billy to help him kick off the week with some restaurant classics. However, the starter comes under fire from a rival couple.

Adam and his guests, powerhouse hospitality duo Martin Benn and Vicki Wild, answer the dinner SOS distress call.

Chefs love working with colour and contrast, but Maggie and Simon love a challenge so this week they're going blonde. White asparagus, light coloured meats, garlic, white chocolate, coconut and meringue all make the 'blonde food' menu, and with the use of simple sauces and balancing of flavours the cook and the chef prove that blonde doesn't mean bland. It's a program packed with blonde tips and worth watching just to see how the theme goes to Simon's head.

Rick starts his journey at Fraserburgh on the East coast of Scotland where he goes out on a huge trawler fishing for herring.

We are halfway through Store Cupboard week on Hugh's Three Good Things and it's the week that Hugh is most desperate to win - not surprising, as his mum is the judge!

Jason visits Old Town where he gets fully immersed in the local culture and cuisine, cooking up some delicious dishes including his take on the national dish of the UAE-Ouzi.

Jamie heads north to the mountains of Le Marche - a relatively unexplored region next door to Umbria - to stay with a family of hunters. He'll be living off the land and learning from the local Mammas how to perfect the most traditional meat sauce of all: ragu.

Sachie spends the day at the internationally famous Roebuck Farm, where she is put to work on the farm while learning about its sustainable practices. They finish the day cooking some of the farm's lamb in their immaculate farm kitchen.

In Essex, co-owner and chef of Toulouse, Stefan has engaged his sous chef Billy to help him kick off the week with some restaurant classics. However, the starter comes under fire from a rival couple.

Jamie and Jimmy are joined by the golden girl of the 2012 Olympics, Dame Jessica Ennis-Hill, as she puts on her pinny and cooks for the diners at the end of Southend Pier.

Rick starts his journey at Fraserburgh on the East coast of Scotland where he goes out on a huge trawler fishing for herring.

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?

Ben shows off his fusion skills with his breakfast dish Aussie Asian eggs. Then Kathy Tsaples from Sweet Greek serves up a nourishing bowl of vegetable soup with chickpeas.

Maeve explores how preserving fish creates whole new worlds of flavour - in smoked salmon, bottarga, and XO sauce. This program captures the sheer adventure of one of the world's great marine migrations, with dramatic scenes netting the abundance of fish on Queensland's Kirra Beach.

Mary makes her favourite bar bites at home like antojitos, beer battered cheese curds and crispy baked chicken wings.

Pati discovers Yucatan's league of their own. She joins the Amazonas, a softball team of Indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

Jamie and Jimmy are joined by the golden girl of the 2012 Olympics, Dame Jessica Ennis-Hill, as she puts on her pinny and cooks for the diners at the end of Southend Pier.

Mark and Derek visit a chicken farm with a view, take in an afternoon of fishing together and learn about the methode traditionelle of sparkling wine-making. Mark takes Derek sightseeing.

The wild coast at Kullaberg in Skane has a lot of culture and gastronomy to offer: fantastic ceramics, vineyards and world-class ice cream. Tareq visits VikenTomater and cooks vegetarian ragu.

Justine shows us a trick or two with her Leg of Lamb Stuffed with Dates. We fly to New Caledonia for a Lobster BBQ with Gabi and Sweet Potato Salad. Rosie Mansfield drops in for a Peanut Butter Cacao Smoothie.

It's time for some seriously delicious eating, and in Nigella's kitchen, every mouthful is devilishly good. First up is her fabulous, fiery, red jumbo chilli sauce with tortilla chips, washed down with a cool and classic Americano cocktail. If it's ease you need, she's got the answer: it's greed-gratifying roast duck and potatoes with a simple salad.

Leeks are not only a beautiful plant - they're a versatile asset in the kitchen. Jamie makes delicious pappardelle with slow-roasted leeks and a clever concertina squid with grilled leeks.

Adam and his guests, powerhouse hospitality duo Martin Benn and Vicki Wild, answer the dinner SOS distress call.

Jason visits Old Town where he gets fully immersed in the local culture and cuisine, cooking up some delicious dishes including his take on the national dish of the UAE-Ouzi.

Hugh's Three Good Things goes rummaging around in the store cupboard and for this episode pulls out rice.

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.

Ben and Chef Leslie Chan make vegetable spring rolls, honey baked soy chicken wings, and a chocolate mousse with berries.

Maeva explores seafood and meat combinations from around the world. Pairing the proteins of ocean and earth leads to an intriguing episode with some diverse and inspired flavour combinations. Vietnamese chef Dai Duong (Uncle, Uncle Collins) shows how prawns are pounded into a paste with pork lard and shaped onto sugarcane skewers to make the classic Chao Tom, which are grilled to golden perfection.

Mary is living the grill life veg-first with enticing vegetarian recipes like her pulled mushroom sandwich or grilled halloumi salad.

Pati explores Juarez's Prohibition-era legacy and two icons - the margarita and burritos.

Jamie and Jimmy welcome a national treasure to the cafe, as Stephen Fry joins them for a cooking lesson that takes him down memory lane. He's inspired by his memories of his childhood nanny who made the most incredible apple pies and taught him how to make a rose out of pastry for the top.

Mark and Derek visit a mushroom farm, help out at a community garden, and get their hands sticky in confectionary making. At Mount Keira Lookout, Mark tells Derek the story of the mountain.

Tareq visits sunny Karlstad! Here, food is prepared by Vanern's shores and in Varmland's deep forests. Butter-fried Zander, crepes and cooking over an open fire are on the menu.

Let your taste buds travel the world with Justine's Chinese Duck and Potato Stir-fry and her Maldivian Chicken Curry. The chocolate guru Trish McKenzie is back to make a Chocolate Sponge Sandwich.

It is Christmas, and Nigella is having a fabulous easy drinks party. On the menu there are meltingly tender turkey meatballs in tomato sauce and a must-have party recipe, wholegrain mustard and ginger cocktail sausages served in a scooped-out loaf. For something a little different, there is gorgeous grilled halloumi in radicchio leaves with a zingy beetroot and lime sauce. Then, as festive a dessert as you could imagine: squares of black beer gingerbread with snow-white icing sugar. For a final flourish, a simple, seasonal cocktail, Filthy Fizz.

It may be November but the garden is still offering up some beautiful winter veg. Jamie explores what the garden has proffered and takes his finds to the kitchen to make a seasonal winter veg coleslaw. More of the fabulous veg gets used for the best bubble & squeak.

Shout out to Mother Nature as Restaurant Botanic's Justin James and Vola Foods's Ashely Vola join Adam to make fantastic food with nature's finest ingredients.