Rick travels to Bamburgh and tastes some Scotch pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb. Next stop is Seahouses, where Rick visits the Swallow smokehouse, run by Patrick Wilkin.

Take a wild ride into the world of the most charismatic, unpredictable and brutally honest chef in Asia, Bjorn Shen.

Marion visits Inala, in Brisbane's south, where childhood grocery trips with her mum began. She explores noodle aisles, reflects on her mum's migrant story and meets family friends who share tips for the perfect bowl of pho.

Join Dan as he delves into the vibrant nightlife of Temple Street in Kowloon. Queueing up for beloved Cantonese classics like claypot rice, he later unveils his own home-cook-friendly version.

Jamie's Super Food is an exciting new series where you can learn how to eat your way to a healthier life.

It's the first night of the competition in Birmingham and kicking off the week is glamorous financial controller, Sophie. She's hoping her indulgent food will fill up her guests.

It's day two of the competition in and around Birmingham where security officer Rebecca is hoping to spice things up with her Sri Lankan feast.

If you're feeling fancy, you'll love the splashy suppers made by Adam and his guests, gold medal swimmer Ariarne Titmus and hatted chef Alejandro Saravia.

Hugh has set his sights on the Vegetable Cup at the Beaminster Show. There's also an opportunity to get some cash out of Devon's tourists with home-made iced-lollies. A blind-folded Hugh is taken to a secret location to hunt for truffles with Delia.

Rick travels to Bamburgh and tastes some Scotch pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb. Next stop is Seahouses, where Rick visits the Swallow smokehouse, run by Patrick Wilkin.

A rising superstar in the culinary scene, Chef Pam always had a dream; to earn a Michelin star. Reflected in her dishes, cooking style and life journey, are her heritage and her family.

While Rome is a city steeped in tradition, the food scene is being updated with modern techniques and new flavour combinations. From pizza pies inspired by famous pastas to a trendy food market, Bobby Flay and Giada De Laurentiis explore how the food culture is evolving while still honouring the classics.

Freshly Picked is back, starting with a tasty weeknight pumpkin curry, and a lunchtime rice cake with a crispy finish. Jerry is serving up Vietnamese flavours, and Simon gets on the tools at Grazeland.

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick cook porridge? Plus: the trouble with draught Prosecco.

The freezer doesn't have to be a neglected ingredient wasteland. Mary makes the freezer your friend by throwing together four recipes that bring those frozen staples back to life.

Lidia loves entertaining; she shares recipes that are fit for any Italian dinner party - cannellini and pancetta bruschetta, and beef and root vegetables braised in red wine.

Inspired by their mother's cooking, Ali and Mitch prepare two seafood dishes.

Hayden starts the day with trout fishing before trying his luck fossicking for sapphires. Then he visits a garlic farm, helps with the muster on a cattle property, and cooks up a campfire meal for his new friends.

Easy Turmeric Chicken, Overnight Breakfast Oatmeal - there are some great solutions to a busy lifestyle in today's episode.

As autumn has drawn in, it's time to take stock of the kitchen garden and preserve any remaining summer crops so that they last through the winter and don't go to waste.

On the set of his favourite TV show, The Bill, Jamie cooks up chilli vodka, pan-roasted almonds with chilli and sea salt, and hot ribs with smoked bacon and chilli crust.

If you're feeling fancy, you'll love the splashy suppers made by Adam and his guests, gold medal swimmer Ariarne Titmus and hatted chef Alejandro Saravia.

Marion visits Inala, in Brisbane's south, where childhood grocery trips with her mum began. She explores noodle aisles, reflects on her mum's migrant story and meets family friends who share tips for the perfect bowl of pho.

Join Dan as he delves into the vibrant nightlife of Temple Street in Kowloon. Queueing up for beloved Cantonese classics like claypot rice, he later unveils his own home-cook-friendly version.

Bobby Flay and Giada De Laurentiis drive to the countryside of Tuscany for the second leg of their Italian adventure. They begin in the Siena province, a medieval hamlet that's been converted into the beautiful Monteverdi resort. Here it's all about exploring the local food and traditions: organic farms, an ancient flour mill, and Tuscan-style burgers.

Ben cooks an easy but delicious lemon meringue cheesecake.

Follow Singaporean Chef LG Han's unique journey. Relive his passion and his anguish, as he continually reinvents and destroys his creations, himself and modern Singaporean cuisine.

Start off with a delicious cannelloni without the pasta and a Sri Lankan fried cabbage. Tobie brings the crunch with his Japanese style tofu sandwich, and Simo looks for the best wood fired pizza.

Jimmy investigates the supermarkets' stringent criteria for the perfect vegetable. Matt takes on the ultimate tea-break challenge.

Breakfast doesn't have to be the same old morning routine day after day. Mary shows how embracing your oven and baking for breakfast is the ultimate game changer to switch up your daily grind.

Soups are a delicious and comforting way to warm up, especially in winter. The menu today is spicy Italian soup, Calabria's vegetable soup, the perfect simple salad, and butternut squash soup.

Elijah's cooking influence comes from living in Broome and growing up with many of his mates, eating whatever was caught from the ocean and the inlands.

Hayden goes on an epic road trip to pick up tomatoes, traditional smallgoods and buffalo cheese to cook up into a delicious dish at sunset.

Johnny Di cooks Spaghetti Olio E Peroncino. Justine cooks up some Honey Sesame Chicken and prepares and Berry Pudding.

When you think of French food, certain things spring to mind: wine, cheese, frogs legs. But often it's a super simple ingredient that is at the centre of great food in Provence. Whether you consider it a fruit or a vegetable, there's no denying that here, the tomato is king.

Jamie and his mentor, Gennaro, demonstrate that Mother Nature does provide, cooking with all-natural ingredients. Dishes include bresaola with wild chestnuts and roux, Mediterranean fish stew, and wild fruits with cream.

Adam and his guests, the acclaimed chefs Katie White and Warren Mendes, leaf nothing to chance in a night of unbe-leaf-able cooking.

Impressed with her neighbour's rigorous schedule as a nurse at a children's hospital, Lubumba wants to treat Nida to a special meal. As a self-taught cook, Lu solicits Curtis' assistance in making a Seared Bone-in Pork Chop with Creamed Corn, Grilled Green Bean Salad with Chimichurri, and a Flourless Chocolate Cake with Whipped Cream and Raspberries.

Watched by 18 million people across the UK, the 1985 World Snooker Championship has gone down in history as one of the greatest sporting matches won by Northern Irish legend Dennis Taylor.

Prue invites Charlotte Church to her kitchen and makes decorative chocolate leaves.

It's the third day of the competition in Birmingham, where hip hop artist Owen is hoping his musical themed evening will be a smash hit with his guests.

It's the fourth day of the competition in Birmingham, where hairdresser Richard is hoping his traditional feast will be a cut above the rest with his guests.

Adam and his guests, the acclaimed chefs Katie White and Warren Mendes, leaf nothing to chance in a night of unbe-leaf-able cooking.

On his regular morning stock-check, Hugh finds that one of his old ewes has died. It's a sad day at River Cottage as later on he sends off two of his pigs to the abattoir. Later, local charcoal-maker Sean Bridges comes round to lift the gloom by chopping down some of the trees which shade Hugh's vegetable patch. They take the wood to Sean's charcoal-burner which they set alight and cover up for the night.

Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stallholders, Rick prepares a Yorkshire curd tart, a local variety of cheesecake.