Newborn photographer Laura met her husband, Jason, while working at a restaurant - she was a server, he was a sommelier. Together they are raising their five-year-old daughter, Olivia, who has an extremely rare condition that affects only 2.4 in 10 million people.

Donal takes us through four recipes using minimal ingredients for those days you really don't want to haul home a big shopping list!

Traditions followed by British families during Lent and Good Friday.

Today's Come Dine With Me Professionals heads to Swansea and first up are childhood mates Ash and Suj from Adelinas who are pitting their modern Indian cooking against their fellow pros.

The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes.

Citrus is often considered a basic ingredient, but Simon and Maggie are convinced that it deserves more of a starring role in our kitchens, so in this episode they give it its place in the sun.

On a chilly winter afternoon Rick welcomes the warmth of the nearby pub where the locals are sharing the local speciality - Stargazy Pie - cooked once a year to celebrate the saving of the village from starvation.

Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?

Belinda joins Ben to pair some Australian wines with his crispy skin salmon salad. Ben then makes a beef biryani and plum tart, your new go-to favourites.

Some of the more unusual treasures of the water include the adored gastropod mollusc abalone which fetches up to $1300 a kilo and is a status present in the Chinese world. Diver James Palanowski works in eight-degree water off Tasmania's east coast to harvest abalone, which is then used by acclaimed Chinese chef Frank Shek, who teaches a home sous-vide method to achieve a tender, delicious spiced seafood which he incorporates into a spectacular omelette.

Mary helps you master the catch of the day with recipes focused around fish, including zesty tuna tartare and curried salmon en papillote.

Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavours. She tries the best tacos in Merida at Wayane. The aroma of freshly made cookies lures her to Donde Fabric, where their globitos and bizcochitos are an important part of Merida's mornings.

Lorna is in KwaZulu natal to meet up with singer-songwriter Khaya Mthethwa to explore Durban's food scene.

Aboriginal school kids sing to a proud Derek in their shared Noongar language before he heads out to pick avocados, learns about native finger limes and gets Mark some more of his favourite olive oil.

Tareq Taylor explores his own backyard of Skane and hometown of Malmo. Here you can find food and culture from all over the world which makes it a unique culinary destination.

Justine bakes John Dory with Fennel and Tomato and the infamous French dessert, Paris Brest. Rosie Mansfield makes Chia Falafel.

If you're home alone and deserve a treat, simple spaghetti is the answer. If you have people coming over and are pressed for time - Spanish chicken with chorizo and potatoes is the work of moments, with the leftovers turned into dreamy breakfast quesadillas. There's Nigella's no-fuss fruit tart and, for evenings when you need speed, ease, and restoration, there is lemony salmon with cherry tomato couscous. For those moments when cooking is beyond you, a chip kebab is the answer.

Jamie explains the history of pickling and preserving. If you have grown your own produce, you'll want to save it and keep it for as long as you can, or use the excess when you have a bumper crop.

The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes.

Newborn photographer Laura met her husband, Jason, while working at a restaurant - she was a server, he was a sommelier. Together they are raising their five-year-old daughter, Olivia, who has an extremely rare condition that affects only 2.4 in 10 million people.

Donal takes us through four recipes using minimal ingredients for those days you really don't want to haul home a big shopping list!

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

Jimmy wants to know if there are any easier ways to get the meat out of a fiddly crustacean, and discovers a new technology in Ireland which could revolutionise the food industry. Kate asks is there anything we can do to get kids to eat their greens, and finds out why toddlers are hardwired to avoid unfamiliar foods. While Matt is in Germany finding out how gummy sweets are made. But be careful of the sugar alarm!

Join Ben as he makes a showstopping lamb wellington, and then uses the leftovers to whip up an elegant bowl of mushroom, olive and ricotta fusilli.

Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it's simply the best and most sustainable way to eat. This program reveals the secrets and benefits of cooking whole fish, featuring fried Thai style snapper, Malaysian fish head curry, and French rouget en papillote.

Mary prepares indulgent side dishes that stand out next to a steak, like shrimp scampi stuffed potato, or stuffed mushrooms two ways.

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn't shy to correct him. The final product is a meal that captures Yucatan's history in every bite.

Lorna and former miss South Africa Jo-Ann Straus dive into fresh seafood and the arts scene around Hout Bay.

Mark and Derek begin their journey with a Welcome to Yuin Country from Noel Butler, harvest oysters off the bay, stop through at an olive grove, and try stand-up paddleboarding on the NSW coastline.

Tareq Taylor visits the South Coast of Denmark to make his own versions of open-faced sandwiches and smoked fish dishes.

Kathy Tsaples comes by to create amazing Zucchini Feta Ricotta Pita. Justine wows us again with a Crab Omelette and Dark Roasted Peanut Butter and Oatmeal Raw Cookies.

No time to bake is no problem with Nigella's Irish oaten roll - fast and easy to make, they are instant comfort, and instant gratification. Salty and sweet may not sound like a match made in heaven, but Nigella's sweet and salty crunch nut bars are totally irresistible. Plus, take a leap of faith with her inky black squink risotto, as dramatically spectacular with its black rice and sauteed squid topping as it is simple to make. There's also an unusual slow-cooked, melt-in-the-mouth Asian braised shin of beef topped with a crisp hot and sour shredded salad.

Jamie searches for edible wild mushrooms in a local forest with his mentor, Gennaro Contaldo. Then he uses them to make bruschetta, risotto and venison Stroganoff.

A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic.

In this episode, Nadiya Hussain teaches us her tricks for easy entertaining without breaking the bank, with her impressive but wallet friendly recipes to impress guests.

Rachael teaches us how to make an Israeli inspired Tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

Francesco, the owner of Poggio Foco, sends Chefs Rob and Craig to his favorite local cheese production house famous for ricotta and pecorino.

Jet Tila mixes up two classic stir-fries where shrimp is the star of the dish. He starts things off with a flavour-packed Kung Pao Shrimp before revealing the two superheroes of stir-frying while making Salt and Pepper Shrimp with veggie-loaded fried rice.

We're in and around Birmingham and Wolverhampton and first up is Adians Dining where chef Adian and fiance and front of house manager Eloise are showcasing their Caribbean-Asian fusion menu.

A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic.

Simon's on a mission to get back to his English 'food roots' with classic ingredients like Stilton cheese and pork sausages. With such classics on hand, Simon joins Maggie to prove one of her favourite catchphrases, "fat is flavour", and makes a 'toad in the hole' while Maggie makes roast Berkshire pork belly.

It's six o'clock in the morning, and Rick is on a tropical beach in Goa, where the rising sun is shadowing the fishermen as they haul in the first of the day's catch.

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

In this episode, Nadiya Hussain teaches us her tricks for easy entertaining without breaking the bank, with her impressive but wallet friendly recipes to impress guests.

Rachael teaches us how to make an Israeli inspired Tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

Francesco, the owner of Poggio Foco, sends Chefs Rob and Craig to his favorite local cheese production house famous for ricotta and pecorino.

Jet Tila mixes up two classic stir-fries where shrimp is the star of the dish. He starts things off with a flavour-packed Kung Pao Shrimp before revealing the two superheroes of stir-frying while making Salt and Pepper Shrimp with veggie-loaded fried rice.

We're in and around Birmingham and Wolverhampton and first up is Adians Dining where chef Adian and fiance and front of house manager Eloise are showcasing their Caribbean-Asian fusion menu.

A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic.

Simon's on a mission to get back to his English 'food roots' with classic ingredients like Stilton cheese and pork sausages. With such classics on hand, Simon joins Maggie to prove one of her favourite catchphrases, "fat is flavour", and makes a 'toad in the hole' while Maggie makes roast Berkshire pork belly.

It's six o'clock in the morning, and Rick is on a tropical beach in Goa, where the rising sun is shadowing the fishermen as they haul in the first of the day's catch.

Jimmy wants to know if there are any easier ways to get the meat out of a fiddly crustacean, and discovers a new technology in Ireland which could revolutionise the food industry. Kate asks is there anything we can do to get kids to eat their greens, and finds out why toddlers are hardwired to avoid unfamiliar foods. While Matt is in Germany finding out how gummy sweets are made. But be careful of the sugar alarm!

Join Ben as he makes a showstopping lamb wellington, and then uses the leftovers to whip up an elegant bowl of mushroom, olive and ricotta fusilli.

Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it's simply the best and most sustainable way to eat. This program reveals the secrets and benefits of cooking whole fish, featuring fried Thai style snapper, Malaysian fish head curry, and French rouget en papillote.

Mary prepares indulgent side dishes that stand out next to a steak, like shrimp scampi stuffed potato, or stuffed mushrooms two ways.

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn't shy to correct him. The final product is a meal that captures Yucatan's history in every bite.

Lorna and former miss South Africa Jo-Ann Straus dive into fresh seafood and the arts scene around Hout Bay.

Mark and Derek begin their journey with a Welcome to Yuin Country from Noel Butler, harvest oysters off the bay, stop through at an olive grove, and try stand-up paddleboarding on the NSW coastline.

Tareq Taylor visits the South Coast of Denmark to make his own versions of open-faced sandwiches and smoked fish dishes.

Kathy Tsaples comes by to create amazing Zucchini Feta Ricotta Pita. Justine wows us again with a Crab Omelette and Dark Roasted Peanut Butter and Oatmeal Raw Cookies.

No time to bake is no problem with Nigella's Irish oaten roll - fast and easy to make, they are instant comfort, and instant gratification. Salty and sweet may not sound like a match made in heaven, but Nigella's sweet and salty crunch nut bars are totally irresistible. Plus, take a leap of faith with her inky black squink risotto, as dramatically spectacular with its black rice and sauteed squid topping as it is simple to make. There's also an unusual slow-cooked, melt-in-the-mouth Asian braised shin of beef topped with a crisp hot and sour shredded salad.

Jamie searches for edible wild mushrooms in a local forest with his mentor, Gennaro Contaldo. Then he uses them to make bruschetta, risotto and venison Stroganoff.

A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic.

In this episode, Nadiya Hussain teaches us her tricks for easy entertaining without breaking the bank, with her impressive but wallet friendly recipes to impress guests.

Rachael teaches us how to make an Israeli inspired Tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

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

Jimmy heads to Sicily, where he's surprised to find his final destination isn't the sea, but the high mountains of the interior. Kate's looking at free range hens, and is surprised to learn most chicks on British hen farms have their beaks trimmed at birth. And Matt's in Scotland, investigating Haggis. He makes a surprising discovery about the dish's true origins.

Ben starts off with the holiday favourite, hot cross buns, then creates a flavoursome and vibrant pork belly salad, and salmon fishcakes.

The pure clean taste of the ocean is celebrated in this episode. Maeve explores the natural briny flavour of the three main types of oysters with Clyde River 'oyster affineur' Steve Feletti (Moonlight Flat Oysters) and Lee and Suzanne Macefield (Get Shucked) on Bruny Island, exploring Pacific, Angazi, and Sydney Rock varieties.

Give yourself a nutritional sneak attack with Mary's recipes that cram in the good stuff without skimping on flavour.

Pati arrives in Motul, a town in the history books for Yucatan's once thriving henequen industry and for the egg dish Huevos Motulenos. Pati meets Dona Evelia, who put Motul back on the map with her world-famous recipe. She also experiences the legacy of henequen at Hacienda Tamchen and encounters another egg dish in the kitchen, where chef Julio Dominguez makes Abuela's Buttoned Eggs.

Doctor Who's Jodie Whittaker joins the boys in cooking up the perfect roast pork, Thai beef massaman curry and brown crabs as well as a DIY barbecue.

On the coast at Jervis Bay, Derek helps Joel and Adrian to dive for lobsters off the rocks while Mark tends to the fire; in Ulladulla, the boys get a taste for the cheesemaking life with Rosie and Angel, and relax on the picturesque deck with a wine and cheese in hand, soaking up the mid-afternoon sun; inland at Milton, the boys are put to the task of eating as little produce as possible when chocolate-making with Jo and Dan; Mark and Derek indulge in a heart-to-heart kayaking down the Kangaroo Valley River.

When Michelin star chefs move from Copenhagen to the countryside, they often end up in Lolland/Falster.

Neha Sen treats us to Spiced Sundae with Cinnamon Crunch. Justine whips together Chargrilled Capsicums with Whipped Ricotta and a Seafood Chowder.

It's a long weekend of comfort cooking in Nigella's Kitchen where the food is delicious and the cooking is easy. The action starts on Friday night with a fast and fabulous supper of sauteed Scallops with Thai Scented Pea Puree, then it's Saturday lunch for the kids, and Nigella's conjuring up an Italian classic, Pasta Alla Genovese, a double carb dish of spaghetti cooked with potatoes and a fabulous basil pesto.

Jamie makes some great game recipes starting with his very own Essex Fried Rabbit. His local gamekeeper brings Jamie some venison and they have a chat about the free range nature of deer.

Ditch the awkward small talk but savour the best canapes and cocktails, as The Cook Up throws a fancy night of Easy Entertaining with Chefs Rosheen Kaul and Aleksis Kalnins.

Jason goes green cooking up dishes using leftovers that are not only sumptuous, but also sustainable.