Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

Longer days and a more generous serving of sun; spring has arrived, and it's the perfect time to get into fresh veggies. Maggie and Simon love spring vegies and this week they demonstrate that you can have a delicious and filling meal without meat.

Rick Stein has enjoyed his Seafood Odyssey, but as it draws to a close it's time for reflection. He is in America for the final leg, sharing barbecued seafood such as fried soft shell crab with an old friend, Johnny Apple, who shares Rick's enthusiasm for good eating.

On Hugh's Three Good Things, it's time to raid the store cupboard, as Hugh is joined by two top chefs with the aim of making great dishes - each only using three key ingredients.

Writer and avid foodie Kendra was devastated when she learned she had multiple food allergies. She was encouraged after meeting Laron, who enthusiastically assisted her in the kitchen and adapted his diet to work around foods Kendra needed to avoid.

Have friends coming over but run out of ideas for crowd-pleasers? Donal has three great recipes that lets you cook up a feast fast, allowing you more time to spend with friends.

The foods that bring communities together on Easter Sunday.

Tonight we're in the North East and kicking off the competition is Darlington-based Indian and Bangladeshi restaurant, Babul's, owned by brothers Zak and Shuhel.

Jamie and Jimmy whip up a packed menu full of dishes for the weekend, and joining them in the cafe to lend a hand is the funny man of TV outtakes, Harry Hill.

Rick Stein has enjoyed his Seafood Odyssey, but as it draws to a close it's time for reflection. He is in America for the final leg, sharing barbecued seafood such as fried soft shell crab with an old friend, Johnny Apple, who shares Rick's enthusiasm for good eating.

Kate jumps on a plane to California to investigate why almond butter is more expensive than other nutty spreads and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. Jimmy meanwhile journeys from Spain to Portugal to uncover the secrets of how wine is turned into fortified wine. Matt enlists the help of an innovative farmer and a team of cage fighters, to try to get to the bottom of that age old culinary problem of why slicing onions makes you cry.

Ben puts his spin on prawn and zucchini linguine, then teaches David Mann how to cook. They swap stories about camping, cooking disasters, and Her Majesty Queen Elizabeth as they put together a knickerbocker glory.

Shark-defying scallop diver Paulie Polacco braves cold water and strong currents to harvest some of the world's most prized queen scallops off Kangaroo Island, adored for their purple roe and savoury taste with a hint of nutty sweetness. Adelaide-based Calabrese chef Salvatore Pepe (Pepe's Cucina) uses queen scallops to create a delicious mouthful called capesante gratinate, using a garlic, herb, and breadcrumb mix to grill on top.

When it comes to versatility, beans slap! Board the bean train with recipes like black bean brownies or linguini with white bean cream sauce.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece's birthday celebration.

Jamie and Jimmy whip up a packed menu full of dishes for the weekend, and joining them in the cafe to lend a hand is the funny man of TV outtakes, Harry Hill.

Painted up in beautiful traditional markings, Dwayne Bannon-Harrison shares a traditional dance with Mark and Derek. Overlooking the vineyards in the late afternoon, Derek helps Liam with the brewing process and Mark taste-tests his craft for the two of them. In Berry, Raj takes the boys through his vineyard, explaining the different types of varietals on the property and the way they are able to run the property with no carbon impact.

Tareq takes the bike to meet some of the food entrepreneurs in the area who have started exciting new businesses.

Justine makes Rice Pudding with Fruit and Nut Crumble and Spaghetti Al Tonno. Daniel Wilson returns to show us how to make Crisp Kale Chips with Cashew Hummus.

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.

Jamie Oliver provides tips on how to choose the best and most-succulent bird for a family Christmas dinner.

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

Writer and avid foodie Kendra was devastated when she learned she had multiple food allergies. She was encouraged after meeting Laron, who enthusiastically assisted her in the kitchen and adapted his diet to work around foods Kendra needed to avoid.

Have friends coming over but run out of ideas for crowd-pleasers? Donal has three great recipes that lets you cook up a feast fast, allowing you more time to spend with friends.

It's episode two of store cupboard week on Hugh's Three Good Things and Hugh is joined by River Cottage star chef, Tim Maddams.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

Ben serves up an exquisite pork chop with apple sauce, and a simple summer dish that is sure to impress at your next picnic, his fig carpaccio.

The simplicity of cooking and serving seafood in one pot is a hallmark of cuisines around the world. Chef Angie Hong shares the secrets of Vietnamese clay pot cooking, starting with a visit to a supplier in Cabramatta with live fish.

Never get bored again with Mary's stacked recipe line-up of sandwich possibilities, like classic muffuletta or turkey patty melts.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.

Jamie and Jimmy kick off the new year with their first ever all-vegan menu and joining them for their (mis)adventures in the cafe is the straight man of comedy, Romesh Ranganathan.

Arriving in Berrima, Brigid takes the boys through the kitchen garden attached to her restaurant, The Loch; at Maple Ridge Farm, Derek and Mark help in milking the goats at the dairy; in Jervis bay, Joel and Adrian catch and cook up some abalone burgers for a beach fire and feed with the little ones; atop Cambewarra Mountain, Joel tells the story, in language, of the black cockatoo overlooking the picturesque NSW landscape.

Copenhagen and Skane are hot food destinations. Tareq visits Ostergro, Denmark's first 'rooftop farm', Eden in the new district of Hyllie, Malmo and Hackeberga Castle.

Justine knows that you'll be able to impress your guests when you make her Best Ever Creme Caramel. She cooks Broccoli and Mussel Spaghetti and Neha Sen visits to make a delicious Bollywood Burger.

Nigella is putting her very own stamp on some seriously fabulous and favourite recipes. First up, a luscious Italian dessert, tiramisu, made even more incredible with hazelnut liqueur. Then it's her home-style version of Jamaica's classic jerk chicken with coconutty rice and peas.

Jamie gets a visit from Daphne, a Welsh sheep farmer, and they talk about some of the misconceptions of spring lamb, the differences between lamb, hogget and mutton and how good conditions for the animals ultimately makes the meat taste so much better.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.

In the fifth of this new six-part crafty cooking series, Nadiya shares her favourite feelgood recipes, sweet and savoury, that are not only guaranteed to lift the spirits but will impress.

Surf and Turf is a great combo, but why not make that combo even better by combining it with taco night? Rachael shows us how to make the ultimate date night combo of crab nachos and steak tacos.

The final day of the cooking adventure begins at a local pastry shop, then a walk through the Testaccio neighbourhood, and finally to a market where the chefs guide, Manuela, shows off fresh produce.

Chef Jet Tila cooks up some easy comfort classics. He kicks things off with one of his favourite dishes that is deceptively simple, Lo Mein. Then to a local market to pick out the perfect pineapple for Pineapple Fried Rice.

Exeter chicken joint, Eat the Bird, begin today's competition with owner Dan and head chef Luke risking it all with their fried chicken fare.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.

Maggie and Simon set out to prove that some frozen produce not only has its merits but in some cases, has its advantages. It's a seafood fiesta with Simon's fish won tons and garlic prawns with rice pilaf, along with Maggie's crispy skin salmon and pea salsa - all frozen, of course. And take out that packet of frozen peas, as Maggie shows us how to make a wonderful frozen pea soup.

Rick Stein travels along the South Coast, starting at Chesil Beach, where he goes seine netting for mackerel. At Portland he meets Ken Lyneham who fishes for squid or quiddles.

It's episode two of store cupboard week on Hugh's Three Good Things and Hugh is joined by River Cottage star chef, Tim Maddams.

In the fifth of this new six-part crafty cooking series, Nadiya shares her favourite feelgood recipes, sweet and savoury, that are not only guaranteed to lift the spirits but will impress.

Surf and Turf is a great combo, but why not make that combo even better by combining it with taco night? Rachael shows us how to make the ultimate date night combo of crab nachos and steak tacos.

The final day of the cooking adventure begins at a local pastry shop, then a walk through the Testaccio neighbourhood, and finally to a market where the chefs guide, Manuela, shows off fresh produce.

Chef Jet Tila cooks up some easy comfort classics. He kicks things off with one of his favourite dishes that is deceptively simple, Lo Mein. Then to a local market to pick out the perfect pineapple for Pineapple Fried Rice.

Exeter chicken joint, Eat the Bird, begin today's competition with owner Dan and head chef Luke risking it all with their fried chicken fare.

Jamie and Jimmy kick off the new year with their first ever all-vegan menu and joining them for their (mis)adventures in the cafe is the straight man of comedy, Romesh Ranganathan.

Rick Stein travels along the South Coast, starting at Chesil Beach, where he goes seine netting for mackerel. At Portland he meets Ken Lyneham who fishes for squid or quiddles.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

Ben serves up an exquisite pork chop with apple sauce, and a simple summer dish that is sure to impress at your next picnic, his fig carpaccio.

The simplicity of cooking and serving seafood in one pot is a hallmark of cuisines around the world. Chef Angie Hong shares the secrets of Vietnamese clay pot cooking, starting with a visit to a supplier in Cabramatta with live fish.

Never get bored again with Mary's stacked recipe line-up of sandwich possibilities, like classic muffuletta or turkey patty melts.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.

Jamie and Jimmy kick off the new year with their first ever all-vegan menu and joining them for their (mis)adventures in the cafe is the straight man of comedy, Romesh Ranganathan.

Arriving in Berrima, Brigid takes the boys through the kitchen garden attached to her restaurant, The Loch; at Maple Ridge Farm, Derek and Mark help in milking the goats at the dairy; in Jervis bay, Joel and Adrian catch and cook up some abalone burgers for a beach fire and feed with the little ones; atop Cambewarra Mountain, Joel tells the story, in language, of the black cockatoo overlooking the picturesque NSW landscape.

Copenhagen and Skane are hot food destinations. Tareq visits Ostergro, Denmark's first 'rooftop farm', Eden in the new district of Hyllie, Malmo and Hackeberga Castle.

Justine knows that you'll be able to impress your guests when you make her Best Ever Creme Caramel. She cooks Broccoli and Mussel Spaghetti and Neha Sen visits to make a delicious Bollywood Burger.

Nigella is putting her very own stamp on some seriously fabulous and favourite recipes. First up, a luscious Italian dessert, tiramisu, made even more incredible with hazelnut liqueur. Then it's her home-style version of Jamaica's classic jerk chicken with coconutty rice and peas.

Jamie gets a visit from Daphne, a Welsh sheep farmer, and they talk about some of the misconceptions of spring lamb, the differences between lamb, hogget and mutton and how good conditions for the animals ultimately makes the meat taste so much better.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.

In the fifth of this new six-part crafty cooking series, Nadiya shares her favourite feelgood recipes, sweet and savoury, that are not only guaranteed to lift the spirits but will impress.

Surf and Turf is a great combo, but why not make that combo even better by combining it with taco night? Rachael shows us how to make the ultimate date night combo of crab nachos and steak tacos.

We are halfway through Store Cupboard week on Hugh's Three Good Things and it's the week that Hugh is most desperate to win - not surprising, as his mum is the judge!

Kate's in Vietnam, the world's largest exporter of black pepper, where a global surge in demand has transformed the lives of farmers across the country. Jimmy meets a man with one of the strangest jobs in the food industry, harvesting different strains of yeast from multiple locations across the globe. Matt's looking into how they get the flavours onto our crisps. Do producers use real cheese, onion, vinegar and salt - or are these actually artificial flavours cooked up in a lab?

Ben shows off his fusion skills with his breakfast dish Aussie Asian eggs. Then Kathy Tsaples from Sweet Greek serves up a nourishing bowl of vegetable soup with chickpeas.

Maeve explores how preserving fish creates whole new worlds of flavour - in smoked salmon, bottarga, and XO sauce. This program captures the sheer adventure of one of the world's great marine migrations, with dramatic scenes netting the abundance of fish on Queensland's Kirra Beach.

Mary makes her favourite bar bites at home like antojitos, beer battered cheese curds and crispy baked chicken wings.

Pati discovers Yucatan's league of their own. She joins the Amazonas, a softball team of Indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

Jamie and Jimmy are joined by the golden girl of the 2012 Olympics, Dame Jessica Ennis-Hill, as she puts on her pinny and cooks for the diners at the end of Southend Pier.

Mark and Derek visit a chicken farm with a view, take in an afternoon of fishing together and learn about the methode traditionelle of sparkling wine-making. Mark takes Derek sightseeing.

The wild coast at Kullaberg in Skane has a lot of culture and gastronomy to offer: fantastic ceramics, vineyards and world-class ice cream. Tareq visits VikenTomater and cooks vegetarian ragu.

Justine shows us a trick or two with her Leg of Lamb Stuffed with Dates. We fly to New Caledonia for a Lobster BBQ with Gabi and Sweet Potato Salad. Rosie Mansfield drops in for a Peanut Butter Cacao Smoothie.

It's time for some seriously delicious eating, and in Nigella's kitchen, every mouthful is devilishly good. First up is her fabulous, fiery, red jumbo chilli sauce with tortilla chips, washed down with a cool and classic Americano cocktail. If it's ease you need, she's got the answer: it's greed-gratifying roast duck and potatoes with a simple salad.