Food Network

Mary cooks a Sunday lunch of slow-roast shoulder of lamb with rosemary and paprika rub, served with potato and fennel gratin. For pudding there's plum tarte tatin.

Mary shares her tips for an easy weekday supper. She makes a delicious Mediterranean platter, lamb dhansak, a quick pasta dish and a crunchy apple crumble.

Mary Berry combines Eggs Benedict and Florentine for a hearty breakfast. Plus, she makes slow-cooked lamb shanks and a delicious chocolate dessert.

Michel meets organic rosé winemaker, Raphael Pommery and cooks new season lamb. Later, he makes pork rillettes and a nougat glace with raspberry coulis.

Fly fishing & lobster on the lawn, Michel enjoys the high life, cooking up a lamb stew, roast duck, halibut with saffron & sherry & a summer pudding.

Tom shares his method for slow cooking joints of meat, including spicy slow cooked lamb shoulder, sweet and sticky BBQ short ribs and pulled beef brisket in a bun.

Tom explores some seriously spicy flavours on his BBQ. He makes fragrant lamb koftas, spicy sweet potato burgers and curried BBQ monkfish.

Tom shares his love for the heat of the pub kitchen. Rotisserie beetroot, blowtorched mackerel and a flambéed brandy sauce are all on the menu.

Tom celebrates spring with a Sunday lunch classic: roast lamb. He slow-cooks it over layers of thinly sliced potatoes, served with a delicious cheesy broccoli gratin.

Tom shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble.

Jamie makes a delicious frying-pan pasta, a clever twist on a fish pie that's full of flavour, and a sublime roast lamb feast with a speedy hack.

Jamie Oliver takes midweek meals up a notch, as he knocks out flavour-packed gnocchi, giant spicy meatballs, and an upside-down fish pie.

Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

Jamie Oliver serves up roast shoulder of lamb, before turning the leftovers into Moroccan-style pastillas. And, he shows how pickling can revive old vegetables.

Cheese And Beans And Lamb Biryani. Jamie Oliver cooks up spicy, smoky BBQ baked beans with sweet potatoes and cheesy croutons. And, he creates a lamb biryani using leftovers.

Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

Lamb Tagine And Chicken Caesar Salad. Jamie makes a quick and easy lamb tagine, pan-fried aubergine and cumin crunch. Plus, crispy polenta chicken Caesar salad.

Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt.

Jamie rustles up tasty lamb meatballs, chop salad and harissa yoghurt. Plus, an incredibly delicious and easy-to-make chicken salad.

Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

Jamie prepares high-speed Ginger Shakin' Beef with pak choi. Then, he makes crispy squid and smashed avocado, plus almond, orange and polenta cake.

Jamie makes a delicious frying-pan pasta, a clever twist on a fish pie that's full of flavour, and a sublime roast lamb feast with a speedy hack.

Tom shares his method for slow cooking joints of meat, including spicy slow cooked lamb shoulder, sweet and sticky BBQ short ribs and pulled beef brisket in a bun.

Tom explores some seriously spicy flavours on his BBQ. He makes fragrant lamb koftas, spicy sweet potato burgers and curried BBQ monkfish.

Tom shares his love for the heat of the pub kitchen. Rotisserie beetroot, blowtorched mackerel and a flambéed brandy sauce are all on the menu.

Tom celebrates spring with a Sunday lunch classic: roast lamb. He slow-cooks it over layers of thinly sliced potatoes, served with a delicious cheesy broccoli gratin.

Michel meets organic rosé winemaker, Raphael Pommery and cooks new season lamb. Later, he makes pork rillettes and a nougat glace with raspberry coulis.