For their next adventure out West, Dave and Si explore Merseyside, an area renowned for its unbeatable musical heritage and cultural identity, with a food scene to match.

Adam, Nilgiri's chef Ajoy Joshi and head chef at Foreign Return Siddarth Kalyanaraman join Adam in the kitchen to create Indian dishes with a modern twist.

Maggie searches for the perfect tomato which she then uses to make a tomato bruschetta. Simon, not to be outdone, makes his own version of bruschetta using pear and goats cheese.

Hugh wants to introduce you to a brilliant way of cooking. The secret to so many great dishes, argues Hugh, is having three key ingredients working well together.

Kate wants to know where liquorice comes from. Shes not a fan but will she be converted once shes seen the experts in Calabria Italy turn bitter-tasting liquorice roots into sweet treats? The mushrooms available in shops come in many shapes and varieties but Jimmy wants to know what makes them grow. He finds that some of our favourite fungi dont come from woodlands or even outdoors.

Churrasco beef is on the menu this episode. Followed by cauliflower and Brussels sprouts with Hoda Kobeissi. Elena then shows us an easy way to cook a whole roast trout with green mash.

Maeve joins Claude Basile for black ink pasta, and restaurateur Beppi Polese shows how his famous baccala mantecato is made. In Melbourne, specialist butcher Roger Ongarat explains what makes pork and fennel sausages such a favourite in Italian households. Chef Alessandro Pavoni demonstrates how to make the perfect risotto, and rising star Vanessa Martin shows Maeve how easy and delicious crostoli are to make.

Mary's veg versions of meaty classics can satisfy even the biggest meathead by maintaining those hearty flavours: falafel burgers, tofu chicken nuggets, and lentil meatballs.

Celestino Gasca didn't exist until about 30 years ago. Now, this rural seaside town is becoming a vacation destination due to its magnificent untouched beaches and idyllic surfing conditions. Pati meets with local restaurant owner Carmen and helps her cook one of Sinaloa's most iconic recipes - pescado zarandeado.

Michel visits an artisanal vermouth distillery in the Provencal countryside before barbecuing king-sized scallops with white vermouth sauce. Then he creates oreillettes and crepes suzette for dessert.

The dry season in the Top End is a time for festivals, and one of the most popular is Glenti, a Greek cultural festival. Jimmy meets some of the Greek community preparing food for the event and learns to make the Greek speciality - dolmades.

Sunny Nynashamn is a resort town close to Stockholm, but there is more here than the sea.

Justine shares her Provincial Beef Daube recipe from her new cookbook. She also bakes Coconut Muffins with Peanut Butter Frosting. Laura Cassai drops by to make gluten free Tri Colour Penne with Bitter Greens.

Nigella Lawson shares her all-time favourite hall of fame chocolate recipes. From the unbelievably delicious and simple old-fashioned chocolate cake with a thick frosting, through a chocolate cheesecake, chocolate caramel crispy cakes, chewy triple chocolate brownies to the perfect nightcap, rum laced hot chocolate.

The day has come for Hugh to harvest his first crop of home-spun honey. At River Cottage HQ, with the help of beekeeper Ken Bishop, Hugh carefully extracts a healthy 11kg of glowing golden sweetness.

Adam, chef Luci Khan and travel journalist Sofia Levin are raising the game with some new and delicious TV snack ideas.

In the final episode of Season 1 of Island Echoes, Nornie Bero visits the breathtaking island of Erub to experience a truly unique local pastime.

Nigella uses every trick in the book to make food that's delicious and as effortless as possible. Nigella shows a speedy take on a French classic: tarragon chicken with steamed green beans - it's the work of moments and makes a perfect after work supper.

The Heart of Anatolian Cuisine - Shane explores some of Turkey's most famous flavours in Cappadocia, home to an ancient landscape, along with ancient underground cooking techniques. The extraordinary - and very suggestive- fairy chimneys of Cappadocia are the result of a fairly mundane geological process, and for thousands of years, the locals have been chipping into the 'tuff' to create massive underground cities.

One of Jimmy's old favourites is black pudding. He learns about the amazing properties of blood and discovers how it's becoming trendy in gastronomy. Could desserts like pavlova be made from no-egg blood meringues? Meanwhile, Kate investigates how it's possible to grow juicy watermelons in one of the driest parts of Europe. She visits an enormous city of greenhouses in the Andalusian dessert where millions of melons are grown.

Elena cooks up a quick balsamic and oregano roasted onion which is a perfect side to complement your next dinner. Then Khanh shows us his yoghurt panna cotta with brulee ganache, before Elena and Adam from Wine Selectors grill up some barbecued prawns, paired with the perfect wines.

Guy learns how buffalo mozzarella is made and finds the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes, and basil. Suckling lamb is a dish of celebration in Italy, and restaurateur Robert Marchetti shows how it's prepared. Next, a Calabrese lunch hosted by Perth butcher Vince Garreffa, with a delicious veal shoulder on the spit, served with homemade pasta.

Batch cooking is where it's at! Fill the freezer for your friends and make your meals last longer with Mary's go-to veggie cabbage rolls, and lasagne roll ups.

Pati visits home cooks and iconic restaurants all over Sinaloa, sampling some of the state's most iconic dishes. Dishes explored include fish chicharron with a master fish butcher in Maviri, to a rustic pan de mujer with a family of bread makers in Altata.

Michel bakes a crisp pastry pie called a pastilla served with harissa sauce. Then he cooks poached chicken in Musketeer sauce and veloute. Finally, Michel visits the Morin chocolate factory before inviting a master chocolatier to try his chocolate and cherry mille-feuilles.

The Top End of Australia has some of the best, freshest seafood in the country and Jimmy explains why. At one of Darwin's wharfs, Jimmy meets self-taught chef Rachael Ciesolka, who shows Jimmy how to cook her signature lemon citrus mud crab dish.

Vimmerby is known as the birthplace of Astrid Lindgren, Sweden's most loved children's book author (creator of Pippi Longstocking). However, Tareq finds that the area is well-regarded for its cuisine.

Justine takes a New Caledonian excursion with Prawns en Papillote. Back in Melbourne, Justine cooks Mackerel and Green Olive Salsa and Rosie Mansfield makes Dark Chocolate Avocado Truffles.

This is Nigella Lawson to go. It's fabulous portable food, from an entire feast of mushroom pasta bake and stunning cranberry glazed ham, through to outrageous glazed quadruple chocolate cake.

Hugh's hens have produced almost 30 chicks over the summer, and he's looking to the young cockerels to provide the main course for a feast.

It's an important night as Adam, chef Nelly Robinson and Appearance Advocate Carly Findlay make the dishes they think are a must know for your repertoire.

Baking isn't all about breads and cakes as Lorraine shows in tonight's episode.

In this episode, Donal is paring it back to the simplicity of one pot cooking, starting with Moroccan Spiced Meatballs inspired by his recent family trip to Marrakesh.

This week there's a fresh spin on a fast food favourite, Jamie's Fried Chicken (or JFC). It's a hearty chicken-in-a-bucket feast, made from a whole chicken, with a dazzling rainbow slaw, sweet sticky potato wedges and charred corn on the cob that will easily feed four.

The Bikers continue their journey out West, this time in Northwest Wales and discover a host of inspiring local producers celebrating the area's rich diversity.

Adam and Delicious curators Phoebe Wood and Warren Mendes are in the kitchen to create dishes inspired by items they have in their pantries.

Maggie Beer and Simon Bryant go squidding, and it's easy to see that this is a new experience for Maggie. Back in the kitchen, Simon cleans the squid while Maggie shows us how to make two different squid dishes - grilled or stuffed - and baked in the oven.

It's mussels in Hugh's Three Good Things today and Hugh is never happier than when combining these mussels with leeks and cider.

The Heart of Anatolian Cuisine - Shane explores some of Turkey's most famous flavours in Cappadocia, home to an ancient landscape, along with ancient underground cooking techniques. The extraordinary - and very suggestive- fairy chimneys of Cappadocia are the result of a fairly mundane geological process, and for thousands of years, the locals have been chipping into the 'tuff' to create massive underground cities.

Baking isn't all about breads and cakes as Lorraine shows in tonight's episode.

In this episode, Donal is paring it back to the simplicity of one pot cooking, starting with Moroccan Spiced Meatballs inspired by his recent family trip to Marrakesh.

This week there's a fresh spin on a fast food favourite, Jamie's Fried Chicken (or JFC). It's a hearty chicken-in-a-bucket feast, made from a whole chicken, with a dazzling rainbow slaw, sweet sticky potato wedges and charred corn on the cob that will easily feed four.

The Bikers continue their journey out West, this time in Northwest Wales and discover a host of inspiring local producers celebrating the area's rich diversity.

Adam and Delicious curators Phoebe Wood and Warren Mendes are in the kitchen to create dishes inspired by items they have in their pantries.

Maggie Beer and Simon Bryant go squidding, and it's easy to see that this is a new experience for Maggie. Back in the kitchen, Simon cleans the squid while Maggie shows us how to make two different squid dishes - grilled or stuffed - and baked in the oven.

It's mussels in Hugh's Three Good Things today and Hugh is never happier than when combining these mussels with leeks and cider.

One of Jimmy's old favourites is black pudding. He learns about the amazing properties of blood and discovers how it's becoming trendy in gastronomy. Could desserts like pavlova be made from no-egg blood meringues? Meanwhile, Kate investigates how it's possible to grow juicy watermelons in one of the driest parts of Europe. She visits an enormous city of greenhouses in the Andalusian dessert where millions of melons are grown.

Elena cooks up a quick balsamic and oregano roasted onion which is a perfect side to complement your next dinner. Then Khanh shows us his yoghurt panna cotta with brulee ganache, before Elena and Adam from Wine Selectors grill up some barbecued prawns, paired with the perfect wines.

Guy learns how buffalo mozzarella is made and finds the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes, and basil. Suckling lamb is a dish of celebration in Italy, and restaurateur Robert Marchetti shows how it's prepared. Next, a Calabrese lunch hosted by Perth butcher Vince Garreffa, with a delicious veal shoulder on the spit, served with homemade pasta.

Batch cooking is where it's at! Fill the freezer for your friends and make your meals last longer with Mary's go-to veggie cabbage rolls, and lasagne roll ups.

Pati visits home cooks and iconic restaurants all over Sinaloa, sampling some of the state's most iconic dishes. Dishes explored include fish chicharron with a master fish butcher in Maviri, to a rustic pan de mujer with a family of bread makers in Altata.

Michel bakes a crisp pastry pie called a pastilla served with harissa sauce. Then he cooks poached chicken in Musketeer sauce and veloute. Finally, Michel visits the Morin chocolate factory before inviting a master chocolatier to try his chocolate and cherry mille-feuilles.

The Top End of Australia has some of the best, freshest seafood in the country and Jimmy explains why. At one of Darwin's wharfs, Jimmy meets self-taught chef Rachael Ciesolka, who shows Jimmy how to cook her signature lemon citrus mud crab dish.

Vimmerby is known as the birthplace of Astrid Lindgren, Sweden's most loved children's book author (creator of Pippi Longstocking). However, Tareq finds that the area is well-regarded for its cuisine.

Justine takes a New Caledonian excursion with Prawns en Papillote. Back in Melbourne, Justine cooks Mackerel and Green Olive Salsa and Rosie Mansfield makes Dark Chocolate Avocado Truffles.

This is Nigella Lawson to go. It's fabulous portable food, from an entire feast of mushroom pasta bake and stunning cranberry glazed ham, through to outrageous glazed quadruple chocolate cake.

Hugh's hens have produced almost 30 chicks over the summer, and he's looking to the young cockerels to provide the main course for a feast.

It's an important night as Adam, chef Nelly Robinson and Appearance Advocate Carly Findlay make the dishes they think are a must know for your repertoire.

Baking isn't all about breads and cakes as Lorraine shows in tonight's episode.

In this episode, Donal is paring it back to the simplicity of one pot cooking, starting with Moroccan Spiced Meatballs inspired by his recent family trip to Marrakesh.

Thousands of years ago, the foundations of Middle Eastern cuisine were laid in Mesopotamia. Shane journeys to the headlands of the Euphrates and Tigris Rivers in Turkey and encounters living history on a plate. The flavours and dishes he experiences here are unlike any others he's discovered on his journey through Turkey.

Most people want to eat less salt, but how does a person make something low-salt? Jimmy finds out how some food producers are using seaweed to reduce their salt content. Nationwide sales of that traditional East London favourite, jellied eels, are booming. Meanwhile, Kate learns about the extraordinary journey that eels make across the Atlantic Ocean to end up in our rivers before being jellied. And Matt puts on his lab coat to find out why tonic water glows under ultraviolet light. What gives a gin and tonic its bizarre luminescence?

Elena and Khanh are in the kitchen cooking up a Thai green papaya salad. Khanh takes us to his restaurant, The George on Collins, for a smoky sriracha noodles recipe. Then, Rob Rees and Elena show us a twice-baked cheese souffle.

Food Safari returns in a blaze of glory to explore how diverse cultures across the world cook with fire. Hosted by Maeve O'Meara, Food Safari Fire is an inspired ten-part series that is a feast for the senses and a must-see for barbecue-lovers and devotees of the wood-fired oven.

Mary's super simple recipes will free you up to spend more time with your guests instead of in the kitchen: apple butter roast pork, white bean soup, and French toast.

Known as Mexico's bread basket, Sinaloa produces about 40 percent of the meat and produce consumed in all of Mexico. Pati travels the countryside - to farms and fisheries.

Michel splashes out on spiny lobster, langoustines, oysters, clams and sea-squirts to make a stunning seafood platter with three dipping sauces. Then Giselle shows him how to bake the perfect rum-infused turrets of sponge cake.

Jimmy heads 500km east of Darwin to the remote Arnhem Land coastal community of Maningrida. He visits Maningrida Wild Foods and goes out harvesting with local landowners for various bush foods that are now sold commercially. Traditional owner Leila Nimbadja shares stories from her childhood and takes Jimmy to hunt for long yam.

Located in the middle of Sweden, Varmland is home to many of Sweden's most famous authors, engineers, and inventors, including Alfred Nobel.

Josh Niland is in the kitchen with Justine making Australian Mushrooms and Parsley on Toast. Justine makes Tortilla Soup and a Red Berry Charlotte.

It's Christmas and Hugh is preparing for River Cottage HQ's final event of the year. The plan is to shoot, harvest, gather and cook enough food to furnish the tables for a magnificent medieval festive banquet.

Singer-songwriter Christine Anu and George Calombaris join Adam to make some marvellous midweek Mediterranean meals.

You don't have to go far in Mallorca to discover an abundance of locally grown fruit and veg, and Marcus is celebrating it all with a visit to local beach restaurant Patiki, where chef Bocho makes his signature cauliflower dish with preserved lemon yoghurt and pickled chillies.

Rachael teaches us how to make the ultimate, mind-blowing, mushroom-lover pasta that features varieties like chicken of the woods, hen of the woods, rainbow oysters and more with taleggio cheese sauce and ribbony egg pasta.

With the Chef's time in Sardinia coming to an end and Naples on the horizon, they plan a final cookout at Gioele's fig farm using his huge outdoor grill.

When it comes to takeout, nothing beats Chinese food. Jet Tila kicks it off with a crispy and sweet Orange Chicken with a fluffy Fried Rice. Then, he uses his air fryer to make a dim sum classic that stuffs savoury roasted pork inside a fluffy steamed bun.

The Hairy Bikers westward journey continues, bringing Dave and Si to the 220-mile River Severn, an area steeped in history and natural beauty and famous for its fusion of flavours.