LifeStyle Food Remaining bakers compete to show their sweet tooth for Dessert Week. They create silky baked custards, Matt Moran's gourmet raspberry tart and a dessert charcuterie board. 2026-04-02 The remaining bakers must create a variety of sugar-free cakes for the Signature challenge, gluten-free pittas for the Technical bake, and dairy-free ice cream rolls for their Showstopper. 2026-04-02 Parents David and Nadya from Bristol are at their wit's end. Prue and Rupy have designed a cunning time and money-saving food plan that's gluten and dairy free. 2026-04-02 Paul bakes a pistachio and rose petal roulade and shares his ultimate pizza recipe. Back in the tent with Prue Leith, Paul bakes a madeira celebration cake decorated by Noel and Sandi. 2026-04-02 Rick finds artisan sourdough, visits a beach fish seller, learns about Orwell's food views, and makes sushi. 2026-04-02 In London, Rick watches dim sum and mozzarella being made, talks Full English with Stuart Maconie, and cooks beef chow mein. 2026-04-02 Maeve embraces the ingenuity of the homemade barbecue, exploring the remarkably adaptable 44-gallon drum, as well as various parts of fridges, wheelie bins and lawnmowers welded into cooking devices. 2026-04-02 Chefs discuss their passion for Moroccan food. 2026-04-02 Gordon shows us his favourite recipes for an Italian breakfast, lunch, and dinner. His son, Jack, gets down to work, helping to cook crostini, beef pappardelle, and sensational panna cotta with hazelnut brittle. 2026-04-02 Jamie shows how to make sticky pan-fried scallops with sweet chilli rice, dressed greens, and quick brownies. 2026-04-02 Mary draws on inspiration from some of her fondest memories from her childhood holidays to the British seaside. To start, she prepares some delicious goat's cheese and shallot tarts with a delectable walnut pastry. 2026-04-02 Gregg and Chris are in Bedford with the Dyes and they've got a big challenge on their hands. When it comes to their diets, Jon and Lisa Dye haven't grown up. 2026-04-02 It's Finals Week. The finalists cook for 27 of the UK & Ireland's leading chefs at Chef's Table at the Goring Hotel. Then they cook a dish that reminds them of home. 2026-04-02 Jamie plants spuds, cooks Jersey Royals with wild garlic pesto & stuffed salmon, makes broad bean mezze, roquefort salad with roast chicken & rhubarb custard tart. 2026-04-02 The remaining bakers must create a variety of sugar-free cakes for the Signature challenge, gluten-free pittas for the Technical bake, and dairy-free ice cream rolls for their Showstopper. 2026-04-02 Mary draws on inspiration from some of her fondest memories from her childhood holidays to the British seaside. To start, she prepares some delicious goat's cheese and shallot tarts with a delectable walnut pastry. 2026-04-02 Jamie shows how to make sticky pan-fried scallops with sweet chilli rice, dressed greens, and quick brownies. 2026-04-02 Gregg and Chris are in Bedford with the Dyes and they've got a big challenge on their hands. When it comes to their diets, Jon and Lisa Dye haven't grown up. 2026-04-02 Jamie plants spuds, cooks Jersey Royals with wild garlic pesto & stuffed salmon, makes broad bean mezze, roquefort salad with roast chicken & rhubarb custard tart. 2026-04-02 It's Finals Week. The finalists cook for 27 of the UK & Ireland's leading chefs at Chef's Table at the Goring Hotel. Then they cook a dish that reminds them of home. 2026-04-02 Gregg Wallace receives a load of corn fresh off the boat from Argentina and follows its journey through the largest breakfast cereal factory in Europe as it is cooked, milled and flavoured to become Crunchy Nut Cornflakes. 2026-04-02 The remaining bakers must create a variety of sugar-free cakes for the Signature challenge, gluten-free pittas for the Technical bake, and dairy-free ice cream rolls for their Showstopper. 2026-04-02 Today, it's whanau week, where the bakers blend the past with the present as contestants craft heart-warming treats and kids' celebration cakes. Who will take out star baker this week? 2026-04-02 The auditions conclude as the professional chefs battle for one of the coveted five spots. 2026-04-02 Gregg Wallace follows 27 tonnes of potatoes from a farm in Hampshire through the largest crisp factory on Earth, as they are peeled, sliced and fried to make more than 5 million packets of crisps every 24 hours. 2026-04-02 Donna Hay is joined by her little helpers, Jimmy and Sarah, as they get set to host the ultimate backyard movie night. It's packed with healthy change-ups of everyone's favourite cinema snacks. 2026-04-02 Mary is inspired by her love of the great British countryside. She forages for wild mushrooms in the New Forest, cooking delicious garlic mushrooms on toasted brioche, and paprika pheasant with mushroom sauce. 2026-04-02 Jamie prepares cheat's pizza, three delish salads, and squashed cherries and vanilla mascarpone cream. 2026-04-02 Gordon turns his focus to cooking amazing food for parties at home. His eldest daughter Megan helps cook a shoulder of pulled pork with chipotle mayonnaise, perfect for making any party go with a swing. 2026-04-02 It's Finals Week. The finalists cook for 27 of the UK & Ireland's leading chefs at Chef's Table at the Goring Hotel. Then they cook a dish that reminds them of home. 2026-04-02 Join Mary Berry and Paul Hollywood as they showcase some of their favourite Easter recipes. In a step-by-step guide, Mary and Paul will show you how to make the classics, including hot cross buns and simnel cake. 2026-04-03 The bakers make frangipane tarts for their signature challenge. Then Paul sets the technical: a traditional cheese-filled pastry from Cyprus, and the showstopper is the classic '70s canape: vol-au-vents. 2026-04-03 Jamie plants spuds, cooks Jersey Royals with wild garlic pesto & stuffed salmon, makes broad bean mezze, roquefort salad with roast chicken & rhubarb custard tart. 2026-04-03 Rick explores craft beer with Jaega Wise, eats borscht at a Ukrainian cafe, and cooks chicken Kyiv. 2026-04-03 Rick harvests cherries, catches Dover sole, celebrates fish and chips, and cooks cherry cupcakes and sole a la meuniere. 2026-04-03 The intense spicy world of Malaysian food. 2026-04-03 The fiery passionate world of Portuguese food. 2026-04-03 Gordon turns his focus to cooking amazing food for parties at home. His eldest daughter Megan helps cook a shoulder of pulled pork with chipotle mayonnaise, perfect for making any party go with a swing. 2026-04-03 Jamie prepares cheat's pizza, three delish salads, and squashed cherries and vanilla mascarpone cream. 2026-04-03 Mary is inspired by her love of the great British countryside. She forages for wild mushrooms in the New Forest, cooking delicious garlic mushrooms on toasted brioche, and paprika pheasant with mushroom sauce. 2026-04-03 Chris and Gregg head to Reading to help the MacDonald family. Part-time administrator Jo and her sons are stuck in a food rut. 2026-04-03 It's Finals Week & the chefs head to Italy. They visit Brunico in South Tyrol, home to Atelier Moessmer restaurant run by three Michelin star chef Norbert Niederkofler. 2026-04-03 A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner. 2026-04-03 The bakers make frangipane tarts for their signature challenge. Then Paul sets the technical: a traditional cheese-filled pastry from Cyprus, and the showstopper is the classic '70s canape: vol-au-vents. 2026-04-03 Mary is inspired by her love of the great British countryside. She forages for wild mushrooms in the New Forest, cooking delicious garlic mushrooms on toasted brioche, and paprika pheasant with mushroom sauce. 2026-04-03 Jamie prepares cheat's pizza, three delish salads, and squashed cherries and vanilla mascarpone cream. 2026-04-03 Chris and Gregg head to Reading to help the MacDonald family. Part-time administrator Jo and her sons are stuck in a food rut. 2026-04-03 A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner. 2026-04-03 It's Finals Week & the chefs head to Italy. They visit Brunico in South Tyrol, home to Atelier Moessmer restaurant run by three Michelin star chef Norbert Niederkofler. 2026-04-03 Gregg Wallace follows 27 tonnes of potatoes from a farm in Hampshire through the largest crisp factory on Earth, as they are peeled, sliced and fried to make more than 5 million packets of crisps every 24 hours. 2026-04-03 The bakers make frangipane tarts for their signature challenge. Then Paul sets the technical: a traditional cheese-filled pastry from Cyprus, and the showstopper is the classic '70s canape: vol-au-vents. 2026-04-03 Hayley and Pax set challenging tasks. As the bakers are judged by Jordan and Peter, who will they crown the ultimate baking champion? 2026-04-03 This program opens with a tour of the world's largest wholesale produce market, Rungis, on the outskirts of Paris, as big as a suburb and selling every food you can imagine. 2026-04-03 Justine goes ocean rafting at Whitehaven Beach where she prepares whole coral trout in banana leaf. She visits Rusty's market and has Nick Holloway prepare her a wonderful Crunchy Salad. 2026-04-03 Henry Terry and para-athlete Dion Kenzie tour Cape Grim, known for its pure air and water. They create the best surf and turf with local produce, before enjoying their feast at The Ship Inn Stanley. 2026-04-03 Andy teams up with Darren Robertson to create a delectable dish of fried eggs and greens. Courtney prepares her flavourful brussels sprout slaw, accompanied by a Green Goddess tahini yogurt dressing. 2026-04-03 Paul's plan to increase his livestock is a success as he becomes mother hen to 50 baby birds. 2026-04-03 Join Mary Berry and Paul Hollywood as they showcase some of their favourite Easter recipes. In a step-by-step guide, Mary and Paul will show you how to make the classics, including hot cross buns and simnel cake. 2026-04-03 Canada's sugar shack tradition takes centre stage as bakers create pouding chomeur, a maple mousse tart with fudge layer and a maple brunch platter. 2026-04-03 Tom starts in Cambridgeshire's Fens searching for beetroot, then cooks a beetroot and pearl barley salad. Next, he visits a Kent orchard to make a delicious crumble. 2026-04-03