Food Network +1

Mary heads to a festival where food takes centre stage. Set in the grounds of Cornbury Park in Oxfordshire, performers from theatre, music and art come together, but the real headliners are the top chefs who host sharing feasts and intimate dinners.

James arrives at the palace of Versailles. As well as beautiful grounds, it boasts an incredible market where James shops for ingredients for his sole Veronique.

James arrives at the Bois de Boulogne on race day at the Auteuil Hippodrome and James cooks leeks vinaigrette with salmon, and lamb cutlets with ratatouille.

The Bikers have a fresh take on pub grub with a new look for a traditional pudding, their take on the North-East's mighty chicken parmo and reveal the secrets behind their ultimate fishcake.

Jamie cooks grilled tuna, 'kinda' Niçoise salad, Thai chicken laksa and mildly spiced noodle squash broth.

On the menu are quick lamb tagine, pan-fried aubergine and cumin crunch, plus crispy polenta chicken Caesar salad.

Ree Drummond is making recipes just for two. For sharing, there's a juicy Cajun T-Bone Steak with Lemon Pepper Shoestring Fries. She also makes a sheet pan dinner of Spicy Peanut Chicken and Broccoli, plus Dulce de Leche Lava Cakes.

Ree Drummond and the kids serve up some awesome eats with just 8 ingredients. There's a colourful Clementine Sprinkle Cake, a creamy and crunchy Easy Chicken Tot Pie, Cheesy Stuffed Pasta and a shortcut Speedy Dumpling Soup.

James arrives at the palace of Versailles. As well as beautiful grounds, it boasts an incredible market where James shops for ingredients for his sole Veronique.

It's 1980s Week, and the bakers put their twist on the classic quiche in the signature, tackle a retro treat in the technical, and keep their cool with an ice cream showstopper.

Mary heads to a festival where food takes centre stage. Set in the grounds of Cornbury Park in Oxfordshire, performers from theatre, music and art come together, but the real headliners are the top chefs who host sharing feasts and intimate dinners.

After picnicking by the River Rhone, Michel makes the perfect finger food for summer: poached chicken in musketeer sauce. Plus, he visits the chocolatiers at the Morin chocolate factory.