Head chef at Sydney restaurant Red Lantern Mark Jensen and author and chef Jason Roberts are in the Cook Up kitchen with Adam creating some easy and simple dishes that make root vegetables the hero.

The British brought the idea of public hotels - or 'pubs' - to Australia, and they've been a prominent feature of the Australian landscape ever since.

It's pear time in Hugh's Three Good Things. All week, the River Cottage Head Chef Gill Meller and by Sophie Wright, a chef who's cooked for the likes of Leonardo DiCaprio, Roman Abramovich and Avril Lavigne, join Hugh for some cooking pear-fection!

Kate's in France, finding out whether a glass of red wine a day really does keep the doctor away. Venison, traditionally the meat of kings, this lean healthy meat has become hugely popular over the last decade, Jimmy investigates why we seem to be importing so much of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Plus Matt's lifting the lid on skimmed milk. Whole, semi skimmed, skimmed - we can pick and choose the milk that's right for us but how do dairy farmers get exactly the right amount of fat in every pint of milk?

In the kitchen Elena is joined by Kinsan from Asian Inspirations, making a salmon flake onigiri, perfect for a lunch box snack. Khanh is then whipping up walnut stuffed figs and cheats salted caramel, followed by a refreshing spring greens salad by Elena.

Tonight, chef Stefano Di Pieri shows Guy how he uses blood oranges to make a kingfish carpaccio with shaved fennel. In Adelaide, butcher Tony Marino from the Central Market invites us to join his family for an Abruzzese banquet with porchetta on a spit and the most unusual way of serving polenta. And pastry chef Alexandra Rispoli shows how to mix and cook fragrant pistachio biscotti.

Mary takes on the challenge of getting the most flavourful dishes from the fewest number of ingredients, and cooks peach bourbon chicken, red pepper roast salmon and zucchini cappelini.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's 'Pueblos Magicos' or magic towns. El Fuerte was founded in 1563 right at a bend in the Fuerte river. Now a quiet colonial town, for over 300 years it was the most important commercial and agricultural center in northwest Mexico.

Chef Michel Roux heads out to the wetlands of the Camargue to meet the famous black bulls and the Gardiene horsemen who look after them. He'll be sampling a stew which takes a day to make, and barbecuing a delicious bavette steak that's cooked to perfection in five minutes.

Chuck learns about urban foraging and cooking traditional foods from Montreal's Indigenous communities.

At the northern-most part of Denmark, you are always close to raw, beautiful nature, and incredible sunlight that has drawn artists here for over 100 years.

Justine is joined by her mum, Francoise, who makes a tasty Chicken with Tarragon. Justine makes a Strawberry and Herb Tabouli and Baked Asparagus with Goat's Cheese Cigars.

It's the weekend, and for Nigella Lawson that means time for family feasting, leisurely baking, and cooking with the kids. She starts with a lunch that everyone loves: a chicken and sausage bake served with crispy rosemary roast potatoes and French-style petit pois. To top it all off, Nigella shows us how to make a chocolate honeybee cake.

On May Day every year, you can find the Wessex Morris Men dancing on the Cerne Abbas Giant. Crowds gather to watch the event and this presents Hugh with the perfect opportunity to make some cash selling chocolate waffles.

Adam, Violinist Satu Vanska and chef Adam D'Sylva are in the kitchen, pouring pure emotion into their food to stimulate the senses and provide the ultimate food experience.

Lorraine makes simple and classic recipes that have stood the test of time. From a twist on an Italian favourite, salmon saltimbocca with gremolata potatoes and crispy sage leaves to pan fried gnocci.

In this episode, Donal is delving into his favourite weekday dinners that always resulted in a polished plate, starting with a speedy Teriyaki Salmon with fluffy rice and greens.

Shane alights at Gallipoli almost one hundred years after the famed 1915 ANZAC landings. From here, he gets to know the Dardanelles, and witnesses how the local cuisine has been influenced by the infiltration of so many different cultures. He also travels to the hinterland to meet people who prepare food according to local traditions, which have survived because of the bonds that hold people together.

Jimmy investigates whether Manuka honey has any medicinal properties. Caviar is associated with luxury and wealth, but Kate discovers how some varieties of the delicacy are sold with a relatively low price tag. Meanwhile, Matt heads to a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.

Elena kicks off the show with a vegan san choy bow recipe that will please the whole family. Then Khanh and Bel from Wine Selectors are making a controversial pizza, paired with the perfect wines. Elena finishes off the show with a quick Manchego honey and thyme recipe.

This episode celebrates the tradition of preserving the best in season. Maeve meets Pietro Demaio whose book 'Preserving the Italian Way' has been a bestseller. In Adelaide, Pat D'Onofrio and Lina Verrilli grow and cure their own olives; and Claudio Ferraro shows how to make pastry sfogliatelle with fine layers of pastry filled with ricotta. Later, Guy spends a few winter days with the Momesso family making salami.

Celebrate the veg life with Mary's sweet potato enchiladas, chickpea socca, and veggie pakoras.

Pati travels into the mountains of Sinaloa to the tiny village of Jinetes - a place that appears to be stuck in time. The small population of barely 100 people live on whatever the land gives them. Miles and miles removed from civilization, they've managed to preserve their customs and recipes for generations.

Michel Roux continues on his food adventure, looking for the best produce he can find to bring back to his holiday kitchen. He visits a pig farm in search of the best cuts for a delicious pork provencale, and he shares an old family recipe for souffleed omelette.

In Kahnawake, Chuck visits the community garden and learns the virtues of strawberries and corn.

East Denmark contains some of Denmark's most fertile lands, and many formerly traditional farmers are converting to organic production and winning awards for their specialist cheeses and wine.

Kirsten Tibballs drops in to make an easy Microwave Sponge Dessert. Justine makes a Squid Fritto with Aiolo and Miso Duck Legs.

It's dinnertime at Nigella Lawson's house and she shares two fabulous meals that are super-fast and full of flavour. First, there's speedy sake salmon followed by light-as-air zabaglione. She also shows off a meal that's perfect for small numbers: crunchy pork chops topped with a spinach and tomato salad.

Spring spells many new arrivals at Hugh's farm. Maggie has given birth to 11 piglets, and they are today joined by two new lambs.

Proving that the best things come in small packages, chef Anna Polyviou, and Professor Stephen Simpson join Adam in the Cook Up Kitchen to make parcels of joy.

Marcus wants to discover unique Mallorcan breakfasts and he begins his search at Mistral, the first cafe on the island to roast their own coffee.

Rachael demonstrates how to make her version of a Thai whole fish and Fish Fillet Supper served with a corn and cherry tomato salad with fresh basil and mint.

Rob and Craig meet up with a local fig grower named Gioele. Lying beneath a rugged mountain range, his farm goes back generations. Gioele shows the chefs the fig farming process and what makes his figs so special.

In Kolkata street food isn't only about the hawker stalls. Coffee Houses are part meeting place, part restaurant, part community hall, serving up quick and simple food for the multitudes.

The Hairy Bikers head to the Isle of Bute, a place that holds special memories for them both. They discover how locals are embracing change while keeping important traditions alive.

Pastry chef Lauren Eldridge and food writer Lorraine Elliott create their ultimate weekend sweet treats in the kitchen with Adam.

One thing Maggie and Simon are unanimous on is that there is nothing quite like the satisfaction of cooking with something you have grown in your own garden. Simon introduces us to writer, Lolo Houbein, a woman who is a huge advocate for people growing their own food.

Hugh's gunning to win this flavourful cooking competition, with a fantastically filling partridge, dried pear and spelt dinner as well as a simple, classy pud of tea soaked dried apricots, and mascarpone! But his cooking rivals on dried fruit week have equally cunning culinary creations up their cheffy sleeves.

Jimmy investigates whether Manuka honey has any medicinal properties. Caviar is associated with luxury and wealth, but Kate discovers how some varieties of the delicacy are sold with a relatively low price tag. Meanwhile, Matt heads to a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.

Marcus wants to discover unique Mallorcan breakfasts and he begins his search at Mistral, the first cafe on the island to roast their own coffee.

Rachael demonstrates how to make her version of a Thai whole fish and Fish Fillet Supper served with a corn and cherry tomato salad with fresh basil and mint.

Rob and Craig meet up with a local fig grower named Gioele. Lying beneath a rugged mountain range, his farm goes back generations. Gioele shows the chefs the fig farming process and what makes his figs so special.

In Kolkata street food isn't only about the hawker stalls. Coffee Houses are part meeting place, part restaurant, part community hall, serving up quick and simple food for the multitudes.

The Hairy Bikers head to the Isle of Bute, a place that holds special memories for them both. They discover how locals are embracing change while keeping important traditions alive.

Pastry chef Lauren Eldridge and food writer Lorraine Elliott create their ultimate weekend sweet treats in the kitchen with Adam.

One thing Maggie and Simon are unanimous on is that there is nothing quite like the satisfaction of cooking with something you have grown in your own garden. Simon introduces us to writer, Lolo Houbein, a woman who is a huge advocate for people growing their own food.

Hugh's gunning to win this flavourful cooking competition, with a fantastically filling partridge, dried pear and spelt dinner as well as a simple, classy pud of tea soaked dried apricots, and mascarpone! But his cooking rivals on dried fruit week have equally cunning culinary creations up their cheffy sleeves.

Jimmy investigates whether Manuka honey has any medicinal properties. Caviar is associated with luxury and wealth, but Kate discovers how some varieties of the delicacy are sold with a relatively low price tag. Meanwhile, Matt heads to a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.

Elena kicks off the show with a vegan san choy bow recipe that will please the whole family. Then Khanh and Bel from Wine Selectors are making a controversial pizza, paired with the perfect wines. Elena finishes off the show with a quick Manchego honey and thyme recipe.

This episode celebrates the tradition of preserving the best in season. Maeve meets Pietro Demaio whose book 'Preserving the Italian Way' has been a bestseller. In Adelaide, Pat D'Onofrio and Lina Verrilli grow and cure their own olives; and Claudio Ferraro shows how to make pastry sfogliatelle with fine layers of pastry filled with ricotta. Later, Guy spends a few winter days with the Momesso family making salami.

Celebrate the veg life with Mary's sweet potato enchiladas, chickpea socca, and veggie pakoras.

Pati travels into the mountains of Sinaloa to the tiny village of Jinetes - a place that appears to be stuck in time. The small population of barely 100 people live on whatever the land gives them. Miles and miles removed from civilization, they've managed to preserve their customs and recipes for generations.

Michel Roux continues on his food adventure, looking for the best produce he can find to bring back to his holiday kitchen. He visits a pig farm in search of the best cuts for a delicious pork provencale, and he shares an old family recipe for souffleed omelette.

In Kahnawake, Chuck visits the community garden and learns the virtues of strawberries and corn.

East Denmark contains some of Denmark's most fertile lands, and many formerly traditional farmers are converting to organic production and winning awards for their specialist cheeses and wine.

Kirsten Tibballs drops in to make an easy Microwave Sponge Dessert. Justine makes a Squid Fritto with Aiolo and Miso Duck Legs.

It's dinnertime at Nigella Lawson's house and she shares two fabulous meals that are super-fast and full of flavour. First, there's speedy sake salmon followed by light-as-air zabaglione. She also shows off a meal that's perfect for small numbers: crunchy pork chops topped with a spinach and tomato salad.

Spring spells many new arrivals at Hugh's farm. Maggie has given birth to 11 piglets, and they are today joined by two new lambs.

Proving that the best things come in small packages, chef Anna Polyviou, and Professor Stephen Simpson join Adam in the Cook Up Kitchen to make parcels of joy.

Marcus wants to discover unique Mallorcan breakfasts and he begins his search at Mistral, the first cafe on the island to roast their own coffee.

Rachael demonstrates how to make her version of a Thai whole fish and Fish Fillet Supper served with a corn and cherry tomato salad with fresh basil and mint.

Shane discovers how the state of flux that characterises this region has given rise to a cuisine and culture that draws on ancient traditions carried by people moving from one place to the next. Shane meets descendants of Greek Muslim families forcibly relocated to Turkey from Greece in the infamous population exchange of 1923.

Jimmy gives our supermarket fish a sniff to discover how fresh the stock in the superstores really is. How can asparagus be grown all year round in one of the driest places on earth - The Ica Valley in Peru? Kate's heads there to find out. Plus Matt travels to a secret location to track down the only wasabi plants grown in the UK, and stings his nostrils in the process!

There's a beef, broccoli and beans dish by Elena. Then Khanh and David Mann are on the road cooking a traditional Vietnamese rice paper pizza. To finish off, a toasty roasty red salad by Elena.

In a beautiful house in the Adelaide Hills, chef Salvatore Pepe cooks perfect bistecca served with white beans. Guy shares his recipe for fresh pasta and Andrew Cibej makes a spinach, ricotta and potato-filled ravioli. Maeve is surrounded by almond blossom in South Australia, visiting Munno Parra Downs, and Guy joins Melbourne sweets queen Marianna Di Bartolo as she folds fresh almonds into her luscious soft nougat.

Mary shares all the recipes you need to host a fantastic holiday hang: baked camembert, peppercorn beef, mashed potatoes and onion gravy.

Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo. Today the El Chepe railway is a historic passenger train that connects the city of Los Mochis to Chihuaha with stunning views of the Sinaloa countryside and the Copper Canyon.

Michel cooks a fabulous lunch of lamb, seasonal vegetables and rose jus, then meets a forager to pick wild herbs and vegetables, which he serves with pan-fried fillets of Mediterranean scorpion fish.

Chuck travels to Ontario to meet Norman, an expert in nature interpretation for the French River area.

Located in Sweden's south, beautiful Kristianstad is a 400-year old town surrounded by the ocean, fertile farmland and protected wetlands to aid the environment.

Join Justine for Lemon Meringue Pie and Balinese Whole Fish. Laura Cassai comes in to make a delicious and healthy Wholemeal Penne with Kale and Goat's cheese.

Nigella Lawson shares her fabulous, fun recipes that appeal to kids of all ages. Whether you're 8 or 80 you'll love her mozzarella-stuffed baked potatoes served with crisp-coated chicken nuggets and salad.

With spring fast becoming summer, Hugh is tempted into installing beehives at The River Cottage HQ in order to reap the harvest of the bees' hard work.

Expert in the art of date nights, former Bachelorette Brooke Blurton, and comedian Mark Humphries join Adam in the kitchen to create date night dishes.

Chefs John Torode and Lisa Faulkner tuck into a lavish smoked meat banquet and have a behind-the-scenes tour at the very first winery in Western Australia, before John finally gets a taste of childhood.

Jamie makes a delicious spicy pork goulash using a variety of ingredients from the capsicum family.

A one-pot pasta that will blow your taste buds. Michael Symon whips up a flavor-packed Italian dinner inspired by his college dorm days.

For their next adventure Out West, the Hairy Bikers are back in Scotland, hoping to unearth some hidden gems amongst the wonderful food producing region of Dumfries and Galloway.

Adam and guests TV presenter Julia Zemiro and chef Morgan McGlone whip up some delicious dishes in the kitchen inspired by their favourite books.