Food Network

Si and Dave cook dishes for when the temperature drops and the weather calls for sugar and spice and good hearty cooking. This means oxtail soup with herby dumplings, a vegetarian chestnut and mushroom pie and a new take on an old favourite, treacle sponge.

Chorizo and squid with Greek-style couscous salad, plus simple spaghetti, tomato, basil and creamy curd salad.

Jamie rustles up lamb meatballs, chop salad and harissa yoghurt, plus a delicious chicken salad.

Ree Drummond cooks food for her kid crew to take home after a busy day of filming. She makes Alex's Veggie Packed Burritos, Mauricio's Tortilla Soup, Paige's S'mores Brownies and Stu's Baked BBQ Ribs.

The sun is shining, and Ree Drummond is doing some California-style cooking. She makes Wine-Roasted Chicken with Pistachio Pesto Pasta, vibrant Cauliflower Tacos with Avocado Crema and divine Roasted Grape and Ricotta Toasts.

Experience wonderful sights and food as James explores Gaeta on Italy's Lazio coast. He tastes local olives and serves up veal escalope with olive tapenade.

James Martin continues his Med odyssey, visiting Elounda in Crete. He discovers local baking traditions, before serving up olive-crusted lamb pancakes.

This week it's time to bake bread, and the remaining bakers have a lot to prove. They put their own twist on a classic Italian focaccia in the Signature and head slightly further east in the technical, making a Greek-inspired snack.

Mary is out for a day, and a night, on the town. London's busy West End attracts millions of visitors every year, and Mary is joining them as she seeks out the secrets of getting busy people fed quickly and well. She will discover the art of high speed wok cooking in Chinatown,...

Prue cooks a range of recipes perfect for entertaining guests before welcoming Alison Hammond into her kitchen as the pair make something sweet together.

Rav Gill and her husband Mattie risk it all as they take on the challenge of opening their own restaurant using only their personal savings.

Rav Gill and her husband Mattie risk it all as they take on the challenge of opening their own restaurant using only their personal savings.