Food Network +1

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

This edition includes happy pigs from the Isle of Wight, real cider from Somerset, peppery watercress from Hampshire streams, and Thomas Hardy's favourite cheese.

Featuring free-range geese in Leicestershire, bitter from Southwold, some delicious kippers, and free-range pork from the Suffolk Black.

The Hairy Bikers cook comfort food oozing with traditional values. There's a twist on a classic pudding, a perfect teatime treat and Si and Dave take two breakfast favourites to make one lip-smacking new dish.

Molly Yeh treats her girlfriends to her best brunch dishes after a night out in Grand Forks. The menu includes mini quiches with peas, and bacon and garlic lemon kale.

Molly puts a fresh twist on classic farm lunch staples for a picnic. She serves up garlic and onion Challah bread, home-made hummus, and olive oil blondies.

Crab bolognese with crunchy fennel salad, plus Mexican BLT, chillies, guacamole and salad.

Jamie Oliver cooks Cajun steak, smoky baked beans and collard greens, plus chicken tikka, lentil, spinach and naan salad.

Ina is making dinner for her friend Miguel Florres-Vianna who is out at the barn photographing the garden. While Miguel takes photos he creates a surprise table setting for Ina inspired by foliage found in the garden. On the menu are Panko crusted salmon, warm French lentils,...

It's a drill dinner for local firefighters. After a practice fire drill, Ina pitches in and serves the firefighters up a delicious dinner back at the station. There's Beef Barley Soup, Firefighter Scott Elley's Sloppy Joes served with Ina's Stilton Dressing and make-your-own...

It's Dessert Week, and the bakers put their twist on the classic pavlova, take on a toffee technical, and create a delicate dessert wrapped in intricately patterned sponge for the showstopper.

Mary is given an access-all-areas pass as she heads behind the scenes at Heathrow airport. She wants to see how the restaurants and cafes feed the 80 million people that pass through the terminals each year in record-breaking time.

More great Mediterranean food as James visits the beautiful town of Minori on Italy's Amalfi Coast, where he gets a crash course in pasta making.

James Martin's great American cake adventure starts in Virginia, with a classic apple pie. He also discovers the New Orleans King Cake in a southern bakery.

James explores the U.S. obsession with cupcakes and samples Maryland's state dessert.

James tries a Pimlico Cake in Baltimore, before heading for the Maryland countryside to taste a cake which is only made for six weeks of the year.

The Hairy Bikers cook comfort food oozing with traditional values. There's a twist on a classic pudding, a perfect teatime treat and Si and Dave take two breakfast favourites to make one lip-smacking new dish.

Molly Yeh treats her girlfriends to her best brunch dishes after a night out in Grand Forks. The menu includes mini quiches with peas, and bacon and garlic lemon kale.

Molly puts a fresh twist on classic farm lunch staples for a picnic. She serves up garlic and onion Challah bread, home-made hummus, and olive oil blondies.

Start the clock! Ree Drummond is sharing 16-minute favourites for cowboys and cowgirls, too. She makes Steak Medallions and Potatoes, Gnocchi with Chorizo and Corn, Crisp in a Pinch and finally a Chicken Jalapeño Popper Quesadilla.

Ree Drummond has cocktail hour and a summer party on her mind. She puts her ranch kitchen spin on a BBQ Shrimp Cocktail, makes irresistible Buffalo Chicken Meatball Skewers, bakes Bacon Ranch Cheesy Bread and mixes up Blueberry-Basil Limeade.

More great Mediterranean food as James visits the beautiful town of Minori on Italy's Amalfi Coast, where he gets a crash course in pasta making.

James Martin's great American cake adventure starts in Virginia, with a classic apple pie. He also discovers the New Orleans King Cake in a southern bakery.

It's Dessert Week, and the bakers put their twist on the classic pavlova, take on a toffee technical, and create a delicate dessert wrapped in intricately patterned sponge for the showstopper.

Mary is given an access-all-areas pass as she heads behind the scenes at Heathrow airport. She wants to see how the restaurants and cafes feed the 80 million people that pass through the terminals each year in record-breaking time.

As spring arrives in Cornwall, Rick cooks seafood paella, spicy Thai fish curry, and scallops.

Rick starts by celebrating the abundance of seafood and rich, colourful sauces of Naples. He visits Suffolk for North Sea cod with beer, bacon and cabbage, and takes a trip on the Thames to eat fresh brown shrimp.