David travels to Lalibela in the foothills of Ethiopia to help prepare for the traditional feast, with a visit to the huge Easter market, the slaughter, and finally, the preparations of the delicious meal which the entire family comes out to enjoy.

Anna provides three special but very different kid friendly options as the birthday cake.

Chef Spencer Watts show us that seafood may be great on its own, but when you bring different kinds together it makes for some great eating.

Chef Spencer Watts gets saucy with seafood, making a mascarpone sauce and crab sauce for salmon and orange aioli and clarified butter for crab.

Ainsley celebrates all things green and cooks up a comforting chicken and spring vegetable casserole, and a coconut panna cotta, served with refreshing kiwi salad.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

The theme is family days out, and Nadiya's dishes are warming chai-spiced vermicelli, picnic-perfect cheese biscuits with tomato jam, a filling and delicious samosa pie, and a feast of prawn saffron biryani.

Think you haven’t got time to bake - think again! Nadiya’s mouthwatering bakes can be rustled up in no time at all.

It’s the grand final of MKR, where our top two teams must prepare 100 plates of food to impress judges Manu Fieldel, Curtis Stone and Colin Fassnidge. Which team will be crowned MKR champion and win a life changing $100,000 prize?

Chef Mark Moriarty spends some time with head chef, Holly Dalton . Since leaving college, Holly has worked in some of Dublin’s top restaurants including Michelin star , Chapter One and Restaurant 41.

Jordan Bailey the former head chef from Oslo’s three Michelin star restaurant, “Maaemo”, has come to Ireland to open his first restaurant in Kildare. Mark Moriarty visits the building site that will be transformed into a unique 24-seat dining experience.

David takes the road less travelled and finds a tranquil vineyard outside busy Mumbai that produces fine Italian wine. The discovery inspires an Italian-Indian culinary adventure.

Anna considers winter "baking season", especially with the plethora of holidays in which baked goods are the cornerstone of the festivities.

The theme is family get-togethers, and Nadiya's dishes are nutty and garlicky furikake fries, mouthwatering beef burgers with bacon jam for the meat lovers, and a true delight for the vegetarians - jollof pilau with salted cucumber salad.

With busy lifestyles and complicated family routines, it is not always easy to make time to cook delicious meals. Nadiya comes to the rescue with kitchen tips to make sure that everyone has more time to spend doing the things they love, with the people they love.

Chef Spencer Watts show us that seafood may be great on its own, but when you bring different kinds together it makes for some great eating.

Chef Spencer Watts gets saucy with seafood, making a mascarpone sauce and crab sauce for salmon and orange aioli and clarified butter for crab.

Chef Mark Moriarty spends some time with head chef, Holly Dalton . Since leaving college, Holly has worked in some of Dublin’s top restaurants including Michelin star , Chapter One and Restaurant 41.

Jordan Bailey the former head chef from Oslo’s three Michelin star restaurant, “Maaemo”, has come to Ireland to open his first restaurant in Kildare. Mark Moriarty visits the building site that will be transformed into a unique 24-seat dining experience.

Ainsley celebrates all things green and cooks up a comforting chicken and spring vegetable casserole, and a coconut panna cotta, served with refreshing kiwi salad.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

David takes the road less travelled and finds a tranquil vineyard outside busy Mumbai that produces fine Italian wine. The discovery inspires an Italian-Indian culinary adventure.

Anna considers winter "baking season", especially with the plethora of holidays in which baked goods are the cornerstone of the festivities.

Butter and fish are best friends. Chef Spencer Watts brings bacon butter, brown butter, maple butter and chimichurri butter to this fishy party.

Seafood loving chef Spencer Watts breaks bread and pastry with Canadian cod and squid to make soup, calzones, and two versions of fried calamari.

Jamie is encouraging everyone to stop thinking of vegetables as side dishes to meat. He says vegetables can steal the show and he wants to show us how through a variety of delicious recipes.

Fruits and berries take centre stage in Ainsley's dishes, including a jackfruit, butterbean and okra pimento pot, and a classic summer pudding.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

Chef Spencer Watts gets a little cheesy grilling up four flavourful dishes using cheese, all while sticking to his signature barbecue style.

Bacon. Sweet, salty, smoky bacon. Spencer shares four of his favourite bacon recipes, all done on the barbeque.

Roy breaks bread with Chef Wolfgang Puck, Journalist Patricia Escárcega and restaurant owners who want to create a more equitable model for the future of restaurants, after the pandemic caused an industry-wide meltdown of a broken system.

Roy meets with legendary chef and activist Alice Waters, seed farmer Kristyn Leach and urban gardeners in Compton to discuss our right to grow, exchange, and consume crops that are in danger of disappearing.

South Africian Luke from London is going to be given five menus, each put together by a potential blind date. The five ladies behind the menus have all come up with a three course meal but Luke will only be having dinner with three of them

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

Chef Spencer Watts gets a little cheesy grilling up four flavourful dishes using cheese, all while sticking to his signature barbecue style.

Bacon. Sweet, salty, smoky bacon. Spencer shares four of his favourite bacon recipes, all done on the barbeque.

Roy breaks bread with Chef Wolfgang Puck, Journalist Patricia Escárcega and restaurant owners who want to create a more equitable model for the future of restaurants, after the pandemic caused an industry-wide meltdown of a broken system.