{"end_date": "2026-04-07", "name": "Tastemade", "info_url": "https://epg.pw/channels/465110/20260405.html", "country": "US", "description": null, "error_message": "", "provider": "", "source_url": "https://epg.pw/api/epg.json?channel_id=465110&date=20260405&timezone=None", "epg_list": [{"desc": "Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.", "start_date": "2026-04-05T00:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.", "start_date": "2026-04-05T00:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.", "start_date": "2026-04-05T01:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.", "start_date": "2026-04-05T01:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.", "start_date": "2026-04-05T02:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.", "start_date": "2026-04-05T02:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.", "start_date": "2026-04-05T03:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.", "start_date": "2026-04-05T03:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.", "start_date": "2026-04-05T04:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.", "start_date": "2026-04-05T04:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.", "start_date": "2026-04-05T05:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.", "start_date": "2026-04-05T05:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.", "start_date": "2026-04-05T06:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.", "start_date": "2026-04-05T06:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.", "start_date": "2026-04-05T07:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.", "start_date": "2026-04-05T07:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.", "start_date": "2026-04-05T08:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.", "start_date": "2026-04-05T08:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin gets a history lesson on the origin of American barbecue from \"The Professor\" Tuffy Stone.", "start_date": "2026-04-05T09:00:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.", "start_date": "2026-04-05T09:30:00+00:00", "title": "Barbecue: Life of Fire"}, {"desc": "Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.", "start_date": "2026-04-05T10:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.", "start_date": "2026-04-05T10:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.", "start_date": "2026-04-05T11:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the grocery store.", "start_date": "2026-04-05T11:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.", "start_date": "2026-04-05T12:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeno and cheddar.", "start_date": "2026-04-05T12:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.", "start_date": "2026-04-05T13:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.", "start_date": "2026-04-05T13:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.", "start_date": "2026-04-05T14:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess loves country hams and there's no better place to visit than Benton's--a family-run business that's been perfecting curing and aging techniques for over 50 years.", "start_date": "2026-04-05T14:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess joins her friend Javi in his backyard, where he welds custom cooking contraptions, including an asado cross they use to cook cabrito together.", "start_date": "2026-04-05T15:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.", "start_date": "2026-04-05T15:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess embarks on a road trip across Wisconsin with her good friend Kaitlin, stopping for a cannibal sandwich and a famous sausage from Usinger's in Milwaukee.", "start_date": "2026-04-05T16:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "At Devil's Hole Ranch, Jess learns to drive cattle and uses the farm's organic garlic to create a delicious meal featuring steak grilled over hot coals.", "start_date": "2026-04-05T16:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess joins her friend Matt Hughes, who helps run an adult learn-to-hunt program, and the two head out to hunt a wild hog in the senderos of South Texas.", "start_date": "2026-04-05T17:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.", "start_date": "2026-04-05T17:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.", "start_date": "2026-04-05T18:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.", "start_date": "2026-04-05T18:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.", "start_date": "2026-04-05T19:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.", "start_date": "2026-04-05T19:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.", "start_date": "2026-04-05T20:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.", "start_date": "2026-04-05T20:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.", "start_date": "2026-04-05T21:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.", "start_date": "2026-04-05T21:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.", "start_date": "2026-04-05T22:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares Carne Adovada.", "start_date": "2026-04-05T22:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.", "start_date": "2026-04-05T23:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.", "start_date": "2026-04-05T23:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.", "start_date": "2026-04-06T00:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled fris\u00e9e, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.", "start_date": "2026-04-06T00:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.", "start_date": "2026-04-06T01:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares Carne Adovada.", "start_date": "2026-04-06T01:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern explores Minnesota's forests for wild mushrooms. He creates a simple grilled mushroom salad, then hand-shapes cavatelli pasta tossed with golden chanterelles, butter, garlic, thyme, and colatura. He shares foraging and cleaning tips.", "start_date": "2026-04-06T02:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.", "start_date": "2026-04-06T02:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.", "start_date": "2026-04-06T03:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled fris\u00e9e, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.", "start_date": "2026-04-06T03:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.", "start_date": "2026-04-06T04:00:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Chef Andrew Zimmern prepares Carne Adovada.", "start_date": "2026-04-06T04:30:00+00:00", "title": "Andrew Zimmern's Wild Game Kitchen"}, {"desc": "Jess joins her friend Javi in his backyard, where he welds custom cooking contraptions, including an asado cross they use to cook cabrito together.", "start_date": "2026-04-06T05:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.", "start_date": "2026-04-06T05:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess embarks on a road trip across Wisconsin with her good friend Kaitlin, stopping for a cannibal sandwich and a famous sausage from Usinger's in Milwaukee.", "start_date": "2026-04-06T06:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "At Devil's Hole Ranch, Jess learns to drive cattle and uses the farm's organic garlic to create a delicious meal featuring steak grilled over hot coals.", "start_date": "2026-04-06T06:30:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Jess joins her friend Matt Hughes, who helps run an adult learn-to-hunt program, and the two head out to hunt a wild hog in the senderos of South Texas.", "start_date": "2026-04-06T07:00:00+00:00", "title": "Hardcore Carnivore"}, {"desc": "Kevin and Noah are smoking a humungous Thor's Hammer; cooking up some Catfish & Eggs for breakfast; making a Grilled Salsa Verde; and putting on a pot of Mezcal Charro Beans.", "start_date": "2026-04-06T07:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are making brisket 3 ways! They're pit-smoking a classic Texas brisket; showing you how to gussy up a pot of Brisket Baked Beans; and making a charcoal-grilled Vietnamese Brisket Noodle Bowl with all the fixings.", "start_date": "2026-04-06T08:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin & Noah make their twists on some L.A. outdoor classics: Backyard Burgers 2 Ways; Pit-Smoked Pollo Asado; Grilled Mexican Street Corn and Bacon-Wrapped Danger Dogs.", "start_date": "2026-04-06T08:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah are smoking up some BBQ Pulled Pork Sandwiches with Coleslaw; frying up a skillet of Creole Cabbage; and charcoal-grilling some Steak Sandwiches with Chimichurri Mayo.", "start_date": "2026-04-06T09:00:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "Kevin and Noah smoke up some State Fair Turkey Legs; fry some skillet Chorizo & Eggs; smoke-and-fry some Buffalo Rib Tips; and cook up some Sriracha and Garlic-Butter Grilled Shrimp.", "start_date": "2026-04-06T09:30:00+00:00", "title": "Barbecue: Smoke Out"}, {"desc": "No matter who you're rooting for, savor these ballpark favorites while beating those major league prices.", "start_date": "2026-04-06T10:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Frankie harnesses the power of time to transform simple ingredients into flavorful goods that'll stick around for a long time. Learn the basics of preserving, pickling & curing to make dinner anything but a struggle. It just takes a little patience.", "start_date": "2026-04-06T10:30:00+00:00", "title": "Struggle Meals"}, {"desc": "It's no secret that pasta is Frankie's favorite; he's serving it up all night without even opening his fridge.", "start_date": "2026-04-06T11:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Frankie's slicing, mashing and smashing his way through the spud species, a staple for any Struggle kitchen.", "start_date": "2026-04-06T11:30:00+00:00", "title": "Struggle Meals"}, {"desc": "Frankie teaches several methods for cooking eggs; the scramble, the omelet, and the Benedict; learn to make them just the way one likes them.", "start_date": "2026-04-06T12:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Frankie cooks his way back in time with his favorite vintage recipes. These oldie-but-goodie dishes are not only nostalgic and comforting, but they'll also fill you up without costing you a pretty penny.", "start_date": "2026-04-06T12:30:00+00:00", "title": "Struggle Meals"}, {"desc": "Warm and hearty bowls of veggies, beans, pasta, and more, these soups will have you returning for seconds all year round. Frankie's soup blueprints can turn everyday ingredients into extraordinary soups, with endless flavor opportunity.", "start_date": "2026-04-06T13:00:00+00:00", "title": "Struggle Meals"}, {"desc": "In a sandwich, every component plays a role. With a supporting cast of fixin's, and Frankie's cost-saving homemade twists, these sandwiches just might steal the show.", "start_date": "2026-04-06T13:30:00+00:00", "title": "Struggle Meals"}, {"desc": "Cabbage has long been an underrated green on the field, and it's about time Frankie gives it a starring role. This leafy head proves itself as the versatile ingredient we need it to be, affordable year around, delicious and filling.", "start_date": "2026-04-06T14:00:00+00:00", "title": "Struggle Meals"}, {"desc": "Who knew mayo could be such a savvy secret agent? It's a controversial condiment that can unlock the buttery, crispy, decadent codes of our favorite dishes, without leaving a trace of mayo-ness. Best of all, it's easy to make at home!", "start_date": "2026-04-06T14:30:00+00:00", "title": "Struggle Meals"}, {"desc": "Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.", "start_date": "2026-04-06T15:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.", "start_date": "2026-04-06T16:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.", "start_date": "2026-04-06T17:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie cooks up some versatile meatball kebabs, delicious crispy pork noodles, a magnificent carrot puff pastry and a humble crumble, all for under a buck per serving.", "start_date": "2026-04-06T18:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie celebrates frozen ingredients to create a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under a buck per plate.", "start_date": "2026-04-06T19:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.", "start_date": "2026-04-06T20:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie cooks up a hearty chicken and veg pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a buck a plate.", "start_date": "2026-04-06T21:00:00+00:00", "title": "Jamie Oliver: Cooking for Less"}, {"desc": "Jamie celebrates rhubarb in a lip-smacking sauce, heroes spinach in a silky goat's cheese risotto and marries vibrant basil with chard in a crowd-pleasing cheesy spring cannelloni.", "start_date": "2026-04-06T22:00:00+00:00", "title": "Jamie Oliver: Seasons"}, {"desc": "Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.", "start_date": "2026-04-06T23:00:00+00:00", "title": "Jamie Oliver: Seasons"}, {"desc": "Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.", "start_date": "2026-04-07T00:00:00+00:00", "title": "Jamie Oliver: Seasons"}], "offset": "+00:00", "timezone": "UTC", "error_code": -1, "start_date": "2026-04-05", "icon": ""}