Food Netwrk+1

Michel serves up a feast that's made to share. He prepares a smoked fish platter, a rich beef cheek bourguignon and a lattice-topped salted caramel and walnut tart.

Michel visits a family-run vineyard to get an important ingredient for his monkfish dish. Plus, he reveals his simple recipe for pate grand-mere.

After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.

Michel goes fishing with an old friend and makes an alfresco fish dish by the river. Plus, he makes watercress soup, a winter salad, and roast apples.

In Southend, Michel meets a family of fishmongers and chefs keeping it local. Plus, he makes scallop curry, prawn toast, and fried custard beignets.

At Royal Windsor, Michel finds the perfect fish and chips and visits Monkey Island. He cooks a mackerel burger, shepherd's pie and a peach meringue.

Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding.

In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

Tom brings an all-time favourite dish to his Sunday table: fish and chips. He bakes a beautiful side of salmon in brown butter and makes perfect triple-cooked chips.

Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles.

Mary visits a fishing expert on the Isle of White before cooking lobster tails with asparagus. Plus, she makes a latte panna cotta that's perfect for special occasions.

Mary spends time with two crayfish experts in Oxfordshire. Plus, she cooks a whole seabass with lime and makes refreshing elderflower jellies.

Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food.

Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast.

He cooks the beautifully light pasta con vongole. Plus, he ventures to Suffolk and cooks cod with bacon and cabbage.

Rick Stein travels to Goa to explore the ways they cook fresh fish. He cooks turbot vallée d'Auge. Plus, he visits Cornwall and cooks a Goan lobster masala.

Rick Stein travels to Galicia, Spain to explore their seafood dishes. He cooks Almejas a la Marinera. Plus, he visits Leigh-on-Sea and cooks a cockle soup.

Rick Stein returns to Goa where he cooks a shark vindaloo and dhal with lentils. Plus, he travels to America and cooks Hangtown fry.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing.

Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Asian Fish And Ultimate Pork Tacos. Jamie shows how to make Asian fish, miso noodles and crunchy veg. Plus, the ultimate pork tacos, spicy black beans and avocado garden salad.