Series 1 Ep 2 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.1. G Episode 5 Salumi is quintessential to Italian cooking, and Luca highlights three of his favourites today with recipes including pancetta, prosciutto cotto and guanciale in three epic Italian dishes. Variety PG The Arora-anand Family NHS doctors Preeti and Sanjeev in Manchester are struggling to juggle their hectic work lives and the multiple meal demands of their three children. Variety 0.3. G Jalisco Today, Eva heads out West to the fertile lands of Jalisco. There's a saying that 'Jalisco is Mexico and Mexico is Jalisco', because so much of what is seen as typically 'Mexican' all originated here. In the state capital, Guadalajara, Eva enjoys traditional birria stew with the charros and meets the fiercely proud Coca people defending their ancient heritage, she also meets some of the state's most innovative chefs, who take time-honored recipes and turn them into cutting edge cuisine. PG Hari Kaya The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene. G Episode 20 Today's Glasgow show kicks off at music venue come restaurant Bloc where head chef Andy and front of house Pixie serve up a feast of calorific street food. PG Dinner With A Kick Grab your boots, because Australian football favourites Lydia Williams and Elise Kellond-Knight are in the kitchen with Adam making dinner with a kick! G Canada - Artisan Cheeses Of British Columbia The growing consumer awareness of artisan cheese in Canada has recently spread to the Pacific West Coast of British Columbia. Will visits Vancouver before taking a sea plane to Salt Spring Island where he visits two fascinating small cheese dairies. Then he heads through the beautiful Rockies to meet a new farmstead producer making 'mountain ' cheese Canadian style. Will Studd Cooking International Documentaries Westerns PG The Kalahari Warren's first stop on his food trail of South Africa is Tswalu Nature Reserve. He meets with acclaimed Chef Marnus to cook up some exciting South African delicacies with an array of local produce. Chickpea From seeing the pulses grown in the ground to being processed into a healthy and convenient snack and then turned into pasta, Jenn experiences the many uses of chickpeas. G Traditional Values The 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. 2017 Self Help 0.11. G Series 1 Ep 2 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.1. G As Fresh As It Gets From floating fish farms to plucking fresh greens from a garden, Hudson is on a journey to discover farm-to-table cooking. Even coming face-to-face with an unexpected reptilian ingredient. PG Tohoku Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan from its frozen north, to cherry-blossomed mainland and tropical sun-soaked south. G Episode 17 Kathy Tsaples returns to the kitchen with another fabulous Greek recipe, but can this incredibly moist Greek semolina cake survive an encounter with John Pino? G Make It Zucchini Each season brings its own delicious treasures, and when it's zucchini season Lidia cooks with this sweet vegetable as much as she possibly can. G Sephardic Cooking Of Thessaloniki, The Diane focuses on the culinary and cultural lore of Ioannina, and the outcome is a delicious confluence of earth and water: from a unique local version of baklava to hearty Clay-Baked Lamb and Thin Feta-Cheese Pancake-like pie to a truly rare Clay Tile-Baked Eel, the flavours of Ioannina and its environs will leave you pining for second helpings. PG Foods That Unite Us, The Diane ventures beyond tradition into the global world, embracing new ingredients, inspired by Athens' vibrant dining scene, and christening a whole bevy of new recipes Greek! G Spring Maeve O'Meara explores the iconic dishes of the world that honour spring, when vegetables are at their sweetest and most tender. Italian food legend, Stefano Manfredi (Pizzaperta) harvests the freshest produce of the season for a Roman Vignarola. Chase Kojima (Sokyo) loves exploring new ways to experience traditional Japanese cuisine, revealing secrets of the perfect tempura batter. Sydney-based chef, Ibrahim Kasif (Stanbuli) is inspired by the Turkish Spring with a dish of slow braised, whole broad beans so fresh and young they're cooked and eaten with the pod. Zimbabwean-born home cook Dorothy Johnson shares her recipe for Muboora Une Dovi using the new tender leaves of the pumpkin vine as well as the delicate flowers and serving with a rich peanut sauce. Across the world, mulberries herald springtime, and in Lebanon, the rich dark fruit is made into a cordial known as Sharab el Toot. Maeve discovers a traditional village recipe from her friend, home cook, Samira Saab. Maeve O'Meara 2017 Cooking Arts and Living 0.2. G 0/10 Olives In California Spanish missionaries brought olive trees to California in the 1700's. Centuries later, California is a leading producer of olives and olive oil. PG Episode 7 Coming up today, we begin with the ultimate comfort food-French Onion Soup, a timeless Parisian bistro favorite. G Dinner With A Kick Grab your boots, because Australian football favourites Lydia Williams and Elise Kellond-Knight are in the kitchen with Adam making dinner with a kick! G A Taste Of Northumberland It's a trip back in time for Si as the Bikers cook dishes from his home county, Northumberland. It's a celebration of seafood, a traditional lamb recipe, and a new way of serving his favourite ice cream. 2017 Self Help 0.12. G Series 1 Ep 3 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.2. G Ultimate Test, The At the very end of Hudson's entire journey, the final reckoning has come. This is the culmination of everything he's learned in his entire adventure, and all will be judged at a single private dinner party. PG Ishikawa Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan from its frozen north, to cherry-blossomed mainland and tropical sun-soaked south. G Durban Warren visits the legendary Spice Emporium and tastes some local specialties, including bunny chow, street food consisting of curry served in a hollowed out piece of white bread and spicy pineapple. Lamb Lamb has a reputation only for fine dining, but it is much more accessible than that. Jenn trims hooves, makes lamb kofte, and enjoys a slow braised leg of lamb. G Elijah Prewitt: Asian Style Crayfish With Green Pawpaw Salad Elijah's cooking influence comes from living in Broome and growing up with many of his mates and eating whatever was caught from the ocean and the inlands. G Korean Rice Cakes Rachael shows how to make a marinated, vegetable-infused dish of Tteokbokki, a popular Korean food made from rice cakes. PG Episode 18 Ben cooks two recipes that go hand-in-hand: his coconut caramel sauce, and his ricotta and buttermilk pancakes. G Start The Day Lidia is excited to start the day together and cook up something delicious. She begins with a one-skillet breakfast wonder. Fried Potatoes With Sausage And Eggs-packed with protein in every bite. G Pie Heaven Diane visits the mountain enclave of a traditional shepherding family in Epirus and makes a feta cheese pie with layers of crisp homemade pastry that is baked the way it's been done for centuries: over embers in the ground, covered by a metal dome called a gastra. The result is a taste of heaven on earth! But her journey into Epirus doesn't stop there. Savoury pies are the thing here, one of the most important foods, especially among itinerant shepherd's communities. G Everyday Superfoods Diane invites a well-known dietician into her kitchen and together they prepare a deliciously healthy meal that is brimming with Greek superfoods. On the menu: a Spiced Carrot Soup Three Ways; a Black-Eyed Pea Salad with Dried Figs, Pomegranate, EVOO and Herbs; and an ancient dessert of wheat kernels, Greek honey, nuts, and dried fruits called Varvara. G Legumes Protein-rich beans have always been the heavy lifters of the vegetable world. In this episode, Maeve discovers the secrets of a classic falafel with Al Alseel's chef and restaurateur Faysal El-Abd. Culinary teacher Daisy Rajan shares her delicious recipe for Keralan green beans with coconut and Maeve also discovers how soy beans are transformed into silky tofu with the Kim family. And to finish, pastry chef Joao Cadete showcases his Portuguese tart using white beans known as queijadas de feijao. Maeve O'Meara 2017 Cooking Arts and Living 0.3. G 0/10 Beef In Texas Cattle ranching is part of the Texas identity. Spanish cattle were introduced into East Texas as far back at the 1600's. PG Episode 8 On todays show we get things started with a light-as-air Crab Souffle. Next, Justine shares her Roasted Beetroot with Horseradish Creme Fraiche, a modern twist on bistro flavors. G Hot & Crispy The Queen of Meal Prep Katie Lolas and the Queen of Everyday Eats Jasmin Weston join Adam to celebrate two of the best food adjectives: hot and crispy. G Episode 3 Kolkata's extraordinary street-food scene has been influenced by its various conquerors and rulers. The most profound influence has been from the fabulously rich and powerful Mughals. G Curry in a Hurry Creative and budget friendly lunch ideas for kids and adults alike include Sausage Roll Scrolls, Sushi Sandwich, and Mexican Layer Dip. Asturias Chef Jose Andres and his daughters explore Jose's birthplace, the luscious and verdant land of Asturias in northwest Spain. PG Bradford: Kulvir This week we're in Bradford and first up is bank auditor and social media funny man Kulvir who's hoping to rack up the points with an East meets West menu fusing Punjabi food and British classics. Game Show Cooking Arts and Living Reality Group PG Bradford: Jason We're in Bradford for day two where it's private healthcare provider, Jason's turn to host. Game Show Cooking Arts and Living Reality Group PG Hot & Crispy The Queen of Meal Prep Katie Lolas and the Queen of Everyday Eats Jasmin Weston join Adam to celebrate two of the best food adjectives: hot and crispy. G France - The Lyonnais Cheese Revolution The city of Lyon is widely recognised as an important gastronomic centre and the surrounding region boasts two of the newest cheeses to be recognised under the prestigious French AOC system. Will investigates Maconais and Charolais goat cheese and visits Guilloteau dairy in the Dauphine to learn about a very modern new cheese making technique. Will Studd Cooking International Documentaries Westerns PG A Taste Of Northumberland It's a trip back in time for Si as the Bikers cook dishes from his home county, Northumberland. It's a celebration of seafood, a traditional lamb recipe, and a new way of serving his favourite ice cream. 2017 Self Help 0.12. G