My Italian American Italian-American classics are what Lidia discovered as a 12-year-old arriving in America. She shares some of her favourites; Bolognese sauce, asparagus salad, and an contemporary chicken pizzaiola. G Nadiya Hussain is throwing a party and we're all invited! She shares her secrets for the perfect celebration - whether it's dishes to put in the middle or delicious nibbles. Nobody will want to leave! G Cadbury Vs Mcvities Cadbury vs McVitie's-Kate quilton discovers how both battle to be our most beloved snack. PG Bristol: George But will her guests embrace her adventurous menu or is serving stinging nettle soup and fake raw eggs a step too far? Tune in to find out whether knocking up risky nosh pays off! Game Show Cooking Arts and Living Reality Group PG Glasgow: Lauren First up this week is 31 year old project manager, Lauren, who's hoping to impress her guests with her unique Celtic-Caribbean inspired menu Game Show Cooking Arts and Living Reality Group PG Fiery Flavours It's a night of red hot fiery flavours as Adam, chef Tom Hitchcock and comedian Urvi Majumdar spice things up in The Cook Up kitchen. G Faroe Islands The community TV guide system has no description for this program. You can help by adding the missing information: see http://www.oztivo.net/twiki/bin/view/TVGuide/HowToHelpUs. Cooking Arts and Living Episode 5 The veggie maestro Afik Gal is on today with a way to turn leeks into something spectacular. Simon shows his trick into a side of broccolini, and a totally indulgent peanut butterscotch slice. G Everything's Better With Feta Taking it back to his Greek roots, Michael Symon folds up spanakopita and decorates the plate with colorful vegetables topped with his homemade Tahini Sauce. G My Italian American Italian-American classics are what Lidia discovered as a 12-year-old arriving in America. She shares some of her favourites; Bolognese sauce, asparagus salad, and an contemporary chicken pizzaiola. G London This new series follows Lukes latest journey as his appetite for food leads him to continue his odyssey around Europe exploring a whole new world of cuisine in the UK. Experience UK food as never-before as Luke travels the various islands creating dishes that boast the best of British tradition with a fresh, modern Asian twist. In the first episode, Luke takes a taxi around London discovering the wide diversity of food and tastes in the capital. Meeting up with his London based brother Lewis they explore some fascinating foodie markets. Overlooking Trafalgar Square Head Chef Kameel whips up his unique Chilli Salted Squid then Luke learns the secrets in baking the traditional Victoria sponge with a gooseberry twist. (Ep.1) (Commissioned by SBS) G CC Cooking Arts and Living G Wiltshire Luke heads South West to the historic county of Wiltshire visiting some of the UKs most fascinating locations. In the fascinating and stunning countryside Luke meets Caron Cooper and learns how to cook the traditional Lardy Cake and what inspired a Japanese production company to use her farmhouse as the setting for an animated television series. Its into the great outdoors as Luke tries his hand at deer hunting then cooks the venison in a Hangi, then travels down the dramatic locks at Devizes and creates a mouth watering lamb shoulder with wild garlic salsa verde. (Ep.2) Commissioned by SBS) G CC Cooking Arts and Living G Bread And Desserts Chef Mark loves baking and working in the pastry section in top restaurants. He creates four recipes - chocolate honeycomb squares, buttery garlic brioche bread, focaccia, then a chocolate souffle. G Apples In Virginia No fruit helped build America more than the apple, often referred to as 'our democratic fruit'. PG Dauan Island To continue his journey in the Northwestern region, Aaron visits Dauan Island. Dauan is a rocky granite island, a complete contrast to low laying Saibai and Boigu that are made up of marshlands. G Pork Cutlets With Huckleberry Sauce Rachael teaches us how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce, served alongside potato salad with broccolini and fresh cherry tomatoes. PG Episode 55 Ben reminisces about a family trip to Japan while he cooks Gyozas, nutritionist Jemma cooks a healthy Sweet Tooth Salad after learning about growing green beans and to finish the show, Ben's back to pimp up some Sardines on Toast with his Cashew Aioli. G Nadiya Hussain is throwing a party and we're all invited! She shares her secrets for the perfect celebration - whether it's dishes to put in the middle or delicious nibbles. Nobody will want to leave! G Episode 5 The veggie maestro Afik Gal is on today with a way to turn leeks into something spectacular. Simon shows his trick into a side of broccolini, and a totally indulgent peanut butterscotch slice. G Fiery Flavours It's a night of red hot fiery flavours as Adam, chef Tom Hitchcock and comedian Urvi Majumdar spice things up in The Cook Up kitchen. G Wiltshire Luke heads South West to the historic county of Wiltshire visiting some of the UKs most fascinating locations. In the fascinating and stunning countryside Luke meets Caron Cooper and learns how to cook the traditional Lardy Cake and what inspired a Japanese production company to use her farmhouse as the setting for an animated television series. Its into the great outdoors as Luke tries his hand at deer hunting then cooks the venison in a Hangi, then travels down the dramatic locks at Devizes and creates a mouth watering lamb shoulder with wild garlic salsa verde. (Ep.2) Commissioned by SBS) G CC Cooking Arts and Living G London This new series follows Lukes latest journey as his appetite for food leads him to continue his odyssey around Europe exploring a whole new world of cuisine in the UK. Experience UK food as never-before as Luke travels the various islands creating dishes that boast the best of British tradition with a fresh, modern Asian twist. In the first episode, Luke takes a taxi around London discovering the wide diversity of food and tastes in the capital. Meeting up with his London based brother Lewis they explore some fascinating foodie markets. Overlooking Trafalgar Square Head Chef Kameel whips up his unique Chilli Salted Squid then Luke learns the secrets in baking the traditional Victoria sponge with a gooseberry twist. (Ep.1) (Commissioned by SBS) G CC Cooking Arts and Living G Bread And Desserts Chef Mark loves baking and working in the pastry section in top restaurants. He creates four recipes - chocolate honeycomb squares, buttery garlic brioche bread, focaccia, then a chocolate souffle. G Apples In Virginia No fruit helped build America more than the apple, often referred to as 'our democratic fruit'. PG Dauan Island To continue his journey in the Northwestern region, Aaron visits Dauan Island. Dauan is a rocky granite island, a complete contrast to low laying Saibai and Boigu that are made up of marshlands. G Pork Cutlets With Huckleberry Sauce Rachael teaches us how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce, served alongside potato salad with broccolini and fresh cherry tomatoes. PG Episode 55 Ben reminisces about a family trip to Japan while he cooks Gyozas, nutritionist Jemma cooks a healthy Sweet Tooth Salad after learning about growing green beans and to finish the show, Ben's back to pimp up some Sardines on Toast with his Cashew Aioli. G Be The Host There are two strategies when it comes to hosting, either you make the food in advance or you put on a show! G Eric Ripert The incredible chef and world class restaurateur behind the three Michelin star Le Bernardin restaurant in New York, Eric Ripert, is cooking at the barn and sharing career highs, childhood lows and life-changing stories. PG Julia Louis-dreyfus The incredible 11 time Emmy award-winning actor, comedian, writer and producer Julia Louis Dreyfus is joining Ina at the barn. PG Michelin-trained chef and world traveller, Sergio Perera, takes to Noosa on the Sunshine coast where he explores the plentiful food scene of the region. Cooking fresh and locally sourced dishes, and venturing along the coastline and surrounding hinterlands, Sergio will be joined by friends and the pioneers of the Noosa food scene. PG Tentacles, Trotters And Blossoms David is in Catania to feast at a gourmet seafood restaurant in a chaotic fish market, experiences the slow roasted flavours and strict traditional rules of Rome's oldest porchetta shop. PG South Africa In her first ever trip to The Motherland, Chef Alisa cooks and eats her way through Cape Town, South Africa, a city with a complex culture of food formed by an even more complicated history. PG Buckinghamshire: Claire, Georgia & Jay Professor Tim Spector and Dr Kandi Ejiofor reveal the good, the bad, and the ugly of ultra-processed cereals. They help Claire, Georgia and Jay in Buckinghamshire crack their reliance on beige food. PG Ep 3 Jamie faces a serious problem. Some of his trainees aren't attending classes and others aren't up to scratch. The size of the problem becomes apparent when 11 of the 15 fail their first exam. Documentary Cooking Documentaries PG Venice Rick Stein's journey begins in the magnificent city of Venice and on the idyllic Greek island of Symi he cooks some of his favourite Venetian dishes: Seafood Risotto, Tiramisu and Gnocchi with Spider Crab. Cooking Arts and Living 0.0. G The Great Smoky Mountains Gordon Ramsay is pushed to his limits in America's Smoky Mountains when he faces culinary rival William Dissen, who knows the terrain very well. Documentary Documentaries 2.5. PG San Sebastian James' adventure begins in San Sebastian, a city boasting sixteen Michelin stars. He experiences pintxos, tries whole grilled turbot, samples local cider, and shops at the fish market. PG Eric Ripert The incredible chef and world class restaurateur behind the three Michelin star Le Bernardin restaurant in New York, Eric Ripert, is cooking at the barn and sharing career highs, childhood lows and life-changing stories. PG