This week we're in the Peterborough area where loveable mobile hairdresser Ben is hoping his night of Gourmet Normay will win him the money. Hopes are high amongst the guests for some meat after Christine's vegetarian feast the night before.

Chefs John Torode and Lisa Faulkner devour delicious potato dosa at a local market, are stunned by huge stingrays on beautiful Hamelin Bay, and are left spellbound by a tasty native oyster with a Japanese twist.

English asparagus is world renowned and with a short six week season, something to really treasure.

Something about Italian food tastes like home. Michael Symon is joined by his wife Lizzie to prepare an eloquent Italian feast.

The Bikers continue their adventure in Norfolk, on the hunt for new, local ingredients for a country pub chef with a creative streak.

Chef and host Colin Fassnidge and TV hosting extraordinaire Marc Fennell are creating their ultimate pastry inspired dishes in The Cook Up kitchen with Adam.

The Barossa Valley is one of many regions in Australia where migrants have created a unique regional food culture. This program celebrates the Barossa where today, food, religion and cultural traditions echo Prussian, Silesian and German origins.

It's the penultimate day of meat week and the chefs are taking on a wonderful but less popular butcher's option - venison, a meat that's deer to Hugh's heart!

Jimmy heads to Brazil to put stock cubes in the spotlight. How can something so small taste so beefy?

Elena shows us a family favourite: roasted lamb rack. Then we head to the wineries to learn about the perfect wine to pair with Khanh's olive and ricotta puffs, with Bel from Wine Selectors. Back in the kitchen, Elena shows us a Mediterranean octopus, mandarins, oregano and olives dish.

Maeve visits the crayfishermen off Geraldton and tastes just how good a "cray on the barbie" can be. Guy drops in on Melbourne chef Maurizio Esposito to learn the secrets of his delicious crayfish gnocchi recipe. Maeve then seeks out the best pizza and Guy discovers artichokes. Also, Sicilian-born gelato-makers explain why Italian gelato is so good.

Mary channels her inner cowboy with a campfire-style vegetarian chilli cobbler with cornbread dumplings, and one-pan breadcrumb chicken thighs with orzo and greens.

Pati welcomes dear friend and fellow public television chef and host Vivian Howard to her kitchen. In this south of the border meets southern food experience, Pati and Vivian will cook a couple of their classic recipes for each other, looking for connections in cultures and food.

Chef Michel Roux goes foraging in France on the cliffs of Donzerre above the Rhone River, finding wild herbs to flavour a local delicacy: a dish of roast rabbit. He'll be out in the garden showing us how to make the perfect barbecued chicken that's succulent and moist and never fails to please. Michel shares his tips for creating the ultimate cheese and makes an all-time classic of almond frangipane tart. This perfect summer dessert might look tricky but Roux reveals the secret to cracking it every time. But will it impress his visiting family?

Chuck travels to Gesgapegiag where he harvests clams on the beach and makes a seafood clambake.

The mountains and months of snowfall in Trysil mean that this winter sports town has to be creative when it comes to what they can do locally.

Guillaume Brahimi is in the kitchen and making classic Pavlova with Vanilla Bean Cream and Raspberries. Justine Makes Pork Ragout and Tomatoes Stuffed with Lentils and Silky Eggplant.

Rick watches as friend Bill Baker fishes on the Towy estuary and catches flounder. Rick cooks flounder with a ravigote sauce. Bill catches a sea trout and Rick cooks it, marinated with dill and pernod.

It's five years since Hugh left London behind for rural Dorset, and now he and his growing family are moving on from River Cottage to the nearby farm of their dreams.

Adam, chef Mark Olive and comedian Shiralee Hood are in the kitchen, feeling the need for speed and spice as they make some quick curries.

Chefs John Torode and Lisa Faulkner devour delicious potato dosa at a local market, are stunned by huge stingrays on beautiful Hamelin Bay, and are left spellbound by a tasty native oyster with a Japanese twist.

Tonight, fridge salesman Gregory is hoping his Spanish themed menu will say 'Hola!' to the 1000 pound prize. Last night Ben was the very model of a Prince Charming as he entertained his guests with his amazing body art, amazing cooking skills and even more amazing pet crabs!

Matt meets with a team of researchers to examine why reheating rice can make people ill and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat.

Elena is cooking a chicken biryani by fan request, then Khanh takes us back to our childhood with his fairy bread slice, finishing up with a traditional oyakodon recipe from Elena.

Guy discovers a huge family vegetable and herb garden in Melbourne's suburbs which provides meals and even the wine to drink with it. Maeve finds prosciutto in Adelaide, and is cooked pasta and beans by Armando Percuoco in his country estate. In Melbourne, cheesemaker Giorgio Linguanti takes Guy back to his childhood, while Loretta Sartori cooks a spectacular ricotta cake.

Mary shares her most requested potluck dishes: confit-ish tomatoes, homemade crackers, soft pretzel knots with beer cheese, and blueberry cream cheese turnovers.

Pati heads to Los Mochis - a coastal city in the northern region of Sinaloa and gets an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.

Chef Michel Roux heads out in the French countryside to source the things he loves to eat while on holiday. Michel's stunning pan-roasted guinea fowl is a feast for the eye. Charcuterie is on his lunch menu, too, as he constructs the most luxurious croque monsieur.

Chuck meets Abenaki Luc in Odanak to fish and smoke sturgeon, the symbol of the community.

After making an intial trip to this special archipelago in Season 1, Tareq goes back to Aland to explore more of this island territory.

Trish McKenzie is back and her Jaffa Mousse with Candied Orange will set your heart a flutter. On the savory side Justine is making Duck Wontons and Bouillabaisse.

Rick visits his favourite local fish market at Looe in Cornwall, and he cooks John Dory with potatoes and mushrooms. In Northumberland, Rick cooks up pancakes with cheese, spinach, and ham. Rick looks back over some of the local heroes he has discovered during the series, and there is a special tribute to his dog Chalky.

It's been several weeks since Hugh took a lease on a collection of barns near his new farm in Dorset. He plans to turn them into a culinary headquarters, a place he can use as an outlet for his home.

The kitchen is heating up as Adam, head chef of Stanley Restaurant Louis Tikaram and executive chef and owner of Arkhe Jake Kellie make foods that have a real sizzle.

In her old neighbourhood of Notting Hill, Andi revisits her past with daughter Miquita, to make her most fabulous feast yet, celebrating the incredible work of the community.

We meet Asian chef, Bing, whose restaurant, like so many others, has struggled to make a profit during the pandemic. Now he is focusing on a takeaway product and has developed a new ramen noodle dish for the service station. But will Tebay's Head Food Buyer Alex buy into his dish?

The bikers continue their adventure in Yorkshire, on the hunt for new, local ingredients for a high-end Indian vegetarian restaurant.

Adam, comedian Suren Jayemanne and Jennifer Wong are in the kitchen to create dishes that require some skill when eating: dishes for chopsticks or forks.

Maggie and Simon cook up some ancient grains and take a good look at the 'Slow Food' movement, just what's needed to rustle up a warm and comforting winter menu.

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!

Tonight, fridge salesman Gregory is hoping his Spanish themed menu will say 'Hola!' to the 1000 pound prize. Last night Ben was the very model of a Prince Charming as he entertained his guests with his amazing body art, amazing cooking skills and even more amazing pet crabs!

In her old neighbourhood of Notting Hill, Andi revisits her past with daughter Miquita, to make her most fabulous feast yet, celebrating the incredible work of the community.

We meet Asian chef, Bing, whose restaurant, like so many others, has struggled to make a profit during the pandemic. Now he is focusing on a takeaway product and has developed a new ramen noodle dish for the service station. But will Tebay's Head Food Buyer Alex buy into his dish?

The bikers continue their adventure in Yorkshire, on the hunt for new, local ingredients for a high-end Indian vegetarian restaurant.

Adam, comedian Suren Jayemanne and Jennifer Wong are in the kitchen to create dishes that require some skill when eating: dishes for chopsticks or forks.

Maggie and Simon cook up some ancient grains and take a good look at the 'Slow Food' movement, just what's needed to rustle up a warm and comforting winter menu.

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!

Matt meets with a team of researchers to examine why reheating rice can make people ill and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat.

Elena is cooking a chicken biryani by fan request, then Khanh takes us back to our childhood with his fairy bread slice, finishing up with a traditional oyakodon recipe from Elena.

Guy discovers a huge family vegetable and herb garden in Melbourne's suburbs which provides meals and even the wine to drink with it. Maeve finds prosciutto in Adelaide, and is cooked pasta and beans by Armando Percuoco in his country estate. In Melbourne, cheesemaker Giorgio Linguanti takes Guy back to his childhood, while Loretta Sartori cooks a spectacular ricotta cake.

Mary shares her most requested potluck dishes: confit-ish tomatoes, homemade crackers, soft pretzel knots with beer cheese, and blueberry cream cheese turnovers.

Pati heads to Los Mochis - a coastal city in the northern region of Sinaloa and gets an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.

Chef Michel Roux heads out in the French countryside to source the things he loves to eat while on holiday. Michel's stunning pan-roasted guinea fowl is a feast for the eye. Charcuterie is on his lunch menu, too, as he constructs the most luxurious croque monsieur.

Chuck meets Abenaki Luc in Odanak to fish and smoke sturgeon, the symbol of the community.

After making an intial trip to this special archipelago in Season 1, Tareq goes back to Aland to explore more of this island territory.

Trish McKenzie is back and her Jaffa Mousse with Candied Orange will set your heart a flutter. On the savory side Justine is making Duck Wontons and Bouillabaisse.

Rick visits his favourite local fish market at Looe in Cornwall, and he cooks John Dory with potatoes and mushrooms. In Northumberland, Rick cooks up pancakes with cheese, spinach, and ham. Rick looks back over some of the local heroes he has discovered during the series, and there is a special tribute to his dog Chalky.

It's been several weeks since Hugh took a lease on a collection of barns near his new farm in Dorset. He plans to turn them into a culinary headquarters, a place he can use as an outlet for his home.

The kitchen is heating up as Adam, head chef of Stanley Restaurant Louis Tikaram and executive chef and owner of Arkhe Jake Kellie make foods that have a real sizzle.

In her old neighbourhood of Notting Hill, Andi revisits her past with daughter Miquita, to make her most fabulous feast yet, celebrating the incredible work of the community.

Matt meets with a team of researchers to examine why reheating rice can make people ill and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat.

Elena is cooking a chicken biryani by fan request, then Khanh takes us back to our childhood with his fairy bread slice, finishing up with a traditional oyakodon recipe from Elena.

Guy discovers a huge family vegetable and herb garden in Melbourne's suburbs which provides meals and even the wine to drink with it. Maeve finds prosciutto in Adelaide, and is cooked pasta and beans by Armando Percuoco in his country estate. In Melbourne, cheesemaker Giorgio Linguanti takes Guy back to his childhood, while Loretta Sartori cooks a spectacular ricotta cake.

Mary shares her most requested potluck dishes: confit-ish tomatoes, homemade crackers, soft pretzel knots with beer cheese, and blueberry cream cheese turnovers.

Heston returns to the 1980s, cooking up sake champagne in a giant mobile phone with edible sushi money, the ultimate toasted sandwich, a power lobster in the microwave, and a weightless floating dessert combining Vienetta and tiramisu.

Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners. Heston picks his favourite dishes from his first series of Feasts, including meat fruit from the middle ages, a mesmerising mock turtle soup from his trippy Victorian Feast, a cake from ancient Rome, and an edible monster from the times of Henry VIII called a cockentrice.

While Silvia loves tradition in the kitchen, she shares a few new tricks and hacks that Italians have learned to embrace. From a one-pot tuna pasta method even Silvia thought was too good to be true, to a no-knead method of baking sensational bread, and, finally, the easiest pasta dish Silvia has ever made.

The Queen of chocolate returns for another season of dessert wonders! Kirsten kicks things off with her exceptional chocolate toffee eclairs, unveils the secret to crafting a flawless blondie cheesecake and wows us with a delicate white chocolate creation infused with a hint of tropical flavour.

Appertivo, dinner, refreshments and dessert are served. Silvia guides you through a full Mediterranean feast fit for a king.

Palisa meets two well-known Sydney-based chefs to explore how cuisines from different countries can mingle and influence each other. Barbados-native Paul Carmichael uses two ingredients often used in Thai cuisine - coconut and pandan - to make a Cuban-inspired dessert, and Martin Boetz makes a Chinese-style Thai duck soup.

Jimmy is in Central Florida, where he fires up the grill at a historic BBQ restaurant. Next, he arrives at the Westgate River Ranch and helps manager Ray round up the cattle in true cowboy style.