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.

Adam, comedian Gen Fricker and chef at The Old Fitz Anna Ugarte-Carral are in the kitchen to create some delicious meals using secondary cuts.

Maggie shows how to make a wonderful peach jam, sharing a new method to check when it is ready to set, makes a simple peach and prosciutto salad and finishes with a peach drink.

It's competition time at River Cottage and the culinary battle is hotting up as our three chefs take on the crab challenge.

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.

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.

Adam, comedian Gen Fricker and chef at The Old Fitz Anna Ugarte-Carral are in the kitchen to create some delicious meals using secondary cuts.

Maggie shows how to make a wonderful peach jam, sharing a new method to check when it is ready to set, makes a simple peach and prosciutto salad and finishes with a peach drink.

It's competition time at River Cottage and the culinary battle is hotting up as our three chefs take on the crab challenge.

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.

Shane journeys north to reach the Black Sea port town of Trabzon, where he tracks down a very special fish, known as the hamsi, and recipes that do this small, anchovy-like creature, culinary justice. Along the way, Shane undertakes a culinary odyssey, stopping in villages while crossing the Pontic Mountains, to meet mountain folk who share the secrets of perfecting their simplistic food, including sutlac (rice pudding), and kuymak (a cheese dish), which is accompanied by cornbread.

Matt wants to know how it's possible for British onions to be sold in supermarkets all year long. The answer lies not only in our soil but in a disused aircraft hangar. Is pricey aged steak worth the wait? Jimmy visits a top butcher to find out how aged beef is produced and whether it's possible to age steaks at home. And Kate is intrigued about what goes into a stuffed olive.

Elena is joined by Kinsan from Asian Inspirations for a traditional pork and vegetable ramen dish. Then Khanh bakes his classic chocolate brownies, followed by Elena's favourite ways to prepare oysters.

This episode explores the best chargrilled street food from around the world, including Greek pork souvlaki, Abruzzese arrosticini, Malaysian satay, Vietnamese beef in betel leaves and Mexican fish tacos.

Reducing food waste is great for the planet and your wallet; learn Mary's best recipes for transforming your kitchen waste into delicious dishes.

Pati travels north of the border to Tucson, Arizona, a city that claims to have the best 23 miles of Mexican food anywhere in the world. She visits restaurants and meets local chefs, trying to get a deeper understanding of what Mexican food in America truly is. What happens to recipes when they travel across the border? How do different cultures connect and shape the food we eat?

Having discovered the only man in the world to make artisan rose wine vinegar, Michel uses it to transform his version of chicken fricassee, then Michel's in-laws pop round for steak tartare.

Jimmy tastes some of Darwin's most popular street food from the stalls of the Parap Saturday market. Jimmy talks about Darwin's laksa obsession, and visits Mary's Laksa - a stall who have been serving laska for over 20 years.

Tareq visits Fyn, the fairy tale capital of the world. Famous as the birth place of Hans Christian Andersen, Fyn is also known as the garden of Denmark.

Neha Sen visits the kitchen to make Fish Moilee. Justine cooks Mini Tarts and Ricotta Fritters with Tomato Sauce. Kim McCosker makes quick and easy Pulled Pork Burgers.

Nigella Lawson's cooking up a delicious bite-sized feast that's perfect to share with a crowd. On the menu are red kidney bean and roasted eggplant dips. There's a cooling green fatoush salad with toasted pita shards, bulgur wheat and nut salad, and tiny aromatic lamb meatballs.

Hugh kicks things off by examining the importance of growing your own produce, including the satisfaction of rearing meat and nurturing fruit and vegetables. Hugh's journey down the road of self-sufficiency started out with a modest vegetable patch and a handful of animals, but the joys of gardening and husbandry took hold and developed into something much bigger.

Two of Australia's greatest performers join Adam for a vegetarian feast. Courtney Act and Mitch Tambo are making some meatless marvels.

A revealing look at the latest must-have gadget. It's said they can cook, bake and even fry food three times cheaper, 20% faster and with 80% less oil. No wonder sales of air fryers have rocketed by 3000% over the last two years-it's the biggest revolution to hit our kitchens since the microwave!

A lack of mushrooms in Jamie's garden inspires to him to go search in his local forest, taking along his mentor and mushroom don, Gennaro Contaldo.

We travel to Marlborough. Susan Macdonald and her husband are passionate about Middlehurst station and their sheep. Also, meet Sebastian and Daniela who run La Ruca Food Truck.

The Bikers travel to Devon and Dorset for the final leg of their Go West Tour, discovering rare hidden food gems amongst the stunning coast and countryside.