Siba&#39;s Braaied Corn Salad with Basil Pesto Dressing

Mix together the butter, chilli, coriander and garlic. Place on a double sheet of cling film and roll into a sausage. Place in the fridge to chill. Place the each piece of cod in a sous vide bag. Take the chilled butter and cut 8 discs from it.

Sesame Balls with Red Bean Paste and Bananas

This delicious dessert is dredged in sesame seeds and deep-fried.

Chicken, Leek and Mushroom Pie

Preheat the oven to 200ºC, fan 180°C, gas 5. Heat the oil in a large pan. Add the garlic and leeks and cook gently for 5 minutes. Stir in the mushrooms, rosemary, roast chicken and the soup. Season with black pepper, then simmer for 5-10 minutes.

Blue Zinger

Gently stir all the ingredients together in a rocks glass, adding the whisky last in small increments, over large ice cubes, until it’s fully chilled, mixed and chilled together. Garnish with orange zest, a vanilla pod and some finely grated tonka be

Christmas soup

Place the kielbasa into a 7L Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least two teaspoons of fat, add enough vegetable oil to make two

Simple, Perfect Chili

Ree Drummond's Simple, Perfect Chili recipe from The Pioneer Woman on Food Network will be a new comfort-food favorite for your family.

Full-English Breakfast Potato Bowls

1. Use a fork to make a few holes in the potatoes. Place the potatoes on a piece of tin foil and drizzle with olive oil. Sprinkle the potatoes with salt and then wrap each one up in its own piece of foil. Bake at 200°C/390°F for an hour or until the

Daal Makhani

1. Wash and soak black urid whole and rajma overnight. Cook the soaked daal and rajma in 5-6 cups of water with salt, red chilli powder, fennel seeds powder, turmeric, and grated ginger till daal and rajma are done/soft (pressure cooker for 10-12 whi

Stuffed Crown of Lamb with Winter Green Beans

1. Preheat the oven to 200°C/400°F/gas mark 6. 2. Mix into a bowl the onion, breadcrumbs, minced lamb, chestnuts, cranberries and walnuts. Season well with salt and plenty of black pepper. 3. Make nicks in each rack of lamb, between eac

Tempura Soba

To make the batter, pour the flour in a bowl. Mix the egg in a separate bowl and add the water. Slowly pour the water/egg mixture into the flour and lightly mix. The batter should still be slightly lumpy. Season. To make the broth, pour all the ingre

Japanese mushroom egg noodle soup

1) In a large saucepan combine the dried mushrooms, ginger and garlic with the water. Bring to the boil, reduce the heat and simmer for 30 minutes. Turn off the heat and let stand for 30 minutes. 2) Meanwhile, in a large non-stick frying pan over

30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms

Combine 1 1/2 cups of water, the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff

Braised shanks with barley broth

1) Place the barley in a small pan, cover with 3cm of water and bring to the boil. Simmer for 20 minutes, then drain the barley. 2) Place a heavy-based pot with a tight fitting lid on the stove, one that holds the shanks comfortably. Add a few table

Parmigiano Reggiano, Pumpkin and Porcini Risotto

Use dried porcini mushrooms to add an intense depth of flavour to this classic.

Southeast Asian slow cooked winter vegetables

1) Mix the squash, potatoes, shiitakes, and spring onion whites together in the slow cooker. 2) Whisk the coconut milk, water, soy sauce, sambal and salt together in a bowl and then pour over the vegetables. Cover and cook on high for 4 hours, or un

New York-Style Chopped Salad

Ginger and Coriander Corn Salad

1. Heat the oil in a large frying pan and fry the bacon and onion together until bacon is slightly crispy and onions are golden and soft for about 5 minutes. 2. Add the garlic and half of the ginger and cook for a minute. 3. Add the peppers and m

Slow Cooker Beef Stew

Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins t

Wild mushroom grits with poached eggs and serrano chilli sauce and blue corn tortilla strips

Blue corn tortilla strips: 1) Heat 5cm of oil in a large high-sided saute pan over medium heat until it reaches 180C on a deep-fry thermometer. Add the tortilla strips in batches and fry until just crisp, about 20 seconds. Remove with a slotted spoon

Parma Ham and Wild Mushroom Beef Wellington

Hard

Rub the beef fillet in 1 tbsp olive oil, salt and pepper. Sear in a pan for one minute a side, cool slightly then brush with mustard. Chill for 15 minutes. Meanwhile, fry the mushrooms with thyme in 2 tbsp olive oil for 8-10 minutes until softened.

Cheese and Mushroom Omelette

1. Beat the eggs well and add in some black pepper. 2. In a frying pan heat a tablespoon of oil, add in the chopped mushrooms and peppers and keep stirring until they go nice and soft. 3. Then add the eggs and cook until your omelette sets, sprinkl

Portobello Mushroom Burger

Mustard and pesto transform this burger into a taste sensation.

Gorgonzola and porcini mushroom risotto

A hearty, creamy risotto topped with gorgonzola and chives.

Thai-Style Chicken, Shiitake and Tenderstem Brocolli with Noodles and Coconut Broth

Put the oil into a large saucepan and fry the shallots, garlic, mushrooms and butternut squash until they are golden – it will take about 3 minutes. Add the turmeric and curry paste. Stir around and cook for a minute until the spices become fragra

Philly cheese steak

For the steak:1) Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly. 2) Heat griddle or griddle pan over high heat. Brush steak slices with oil and season with s

Baked Penne with Roasted Vegetables

1) Preheat the oven to 220°C/gas mark8. 2) On a baking sheet, toss the peppers, courgettes, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. 3) Meanwhile, bri

Full-English Breakfast Potato Bowls

Vegetable Guo Tieh

1. Mix the carrot, mushrooms and smoked tofu with the salt, sugar, white pepper, sesame oil, soy sauce, rice wine and grated ginger. Add the cabbage, spring onions and water chestnuts. 2. Using your hand, mix thoroughly with the vegetables. Cover

Wild Mushroom Tortellini

1. Place the two flours and eggs into a food processor and blitz until they resemble fine breadcrumbs. Turn onto a floured work surface and knead the dough for 4 to 5 minutes, wrap in cling film and chill for 30 minutes. 2. Meanwhile make the fill

Diners, Drive-Ins, And Dives

Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.

Halloween Wars

Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.

Man V. Food

A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.

The Pioneer Woman

Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.

Halloween Baking Championship

America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.

Mystery Diners

When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?

Restaurant: Impossible

Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.

Haunted Gingerbread Showdown

Nine of America’s best gingerbread artists craft spooky gingerbread creations for a chance to win the ultimate Halloween treat: a top prize of $25,000!

The Hairy Bikers' Comfort Food

For the Hairy Bikers, nothing beats delicious comfort food. Si and Dave share some of their favourite feel-good recipes and reveal the fascinating stories behind iconic dishes.

Michel Roux’s French Country Cooking

Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.

Barefoot Contessa: Back To Basics

Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.

Halloween Cake-Off

Duff Goldman challenges talented bakers from across America to a spooky baking competition. These experts go head to head to see who can impress the judges with their edible Halloween creations for a chance to win the $10,000 prize.

The Best Of Man V. Food

From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.

Kids Baking Championship

A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.

Man V. Food: Hall Of Fame

Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.

Holiday Baking Championship

Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.

Tom Kerridge's Proper Pub Food

Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.

Farmhouse Rules

Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.

Barefoot Contessa

Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.

Girl Meets Farm

Cookbook author and food blogger, Molly Yeh, makes delicious dishes inspired by her Jewish and Chinese heritage in her farmhouse kitchen in the Midwest.

Mom Finds Her Mojo

Robert Irvine journeys to San Diego to meet a Café owner who has lost her passion for food, is quickly spirally into debt and needs Robert’s immediate help!

S14:E2

39mins

A Taste of Northumberland

The Bikers offer a taste of Northumberland. This means a celebration of local seafood, a traditional lamb recipe and a new way of serving Si’s favourite ice cream.

S1:E13

Possessed Toys

Four teams of cake and sugar artists create spooky and delicious cakes inspired by a possessed doll to impress judges Eddie Jackson, Shinmin Li and Aarti Sequeira.

S11:E1

7 Deadly Jack-o'-Lanterns

Host Alyson Hannigan welcomes seven expert pumpkin carvers to compete for the title of champion and a sweet $25,000 Halloween treat.

S1:E1

Trick-or-Treating Nightmare

Host Alyson Hannigan challenges six expert pumpkin carvers with 3-D sculpting, starting with science experiments gone wrong in the Quick Carve round.

S1:E2

39mins

Zombie Beasts

Host Alyson Hannigan challenges five expert pumpkin carvers to build spooky structures. In the Quick Carve round, the carvers feature animals returning from the dead.

S1:E3

Giant Monster Bash

The final four pumpkin carvers create terrifying monsters-in-law and larger-than-life monster party scenes. The winning carver takes home the $25,000 prize.

S1:E4

40mins

Bat in Black

The competition is getting tougher as host John Henson challenges the bakers to make creepy cupcakes and a completely batty British classic!

S7:E3

Welcome to Camp Devil's Food Lake

The 10 bakers pay tribute to 1980s classic slasher movies at Camp Devil’s Food Lake. They tackle "cereal killer" pies and mega cakes.

S7:E1

87mins

Back from the Dead

The eight bakers work in pairs to make creepy cookies from home, and a blind bake cake. They must bake like their lives depend on it if they want to survive.

S7:E2

88mins

Don't B-Negative

Host John Henson challenges the seven remaining bakers to reimagine a classic dessert. Then, the competitors tackle a trending cake design.

S7:E4

Peek-a-BOO

Host John Henson challenges the five remaining bakers to make patterned roll cakes and frightening fault line cakes. Who will impress the judges?

S7:E6

Dance Your Life Away

It's prom night at Camp Devil's Food Lake! To mark the occasion, host John Henson puts the six remaining bakers in charge of the party snacks.

S7:E5

Finale: The Killer Is...

The four finalists are challenged to bake using a hated ingredient. Then, the final three bakers battle it out for the grand prize of $25,000.

S7:E7

88mins

Dying Diner

Robert Irvine travels to Escondido, California to help a novice restaurant owner completely transform her struggling retro diner.

S14:E1

Monster Wedding!

The bakers create cakes fit for monstrous matrimony using iconic Halloween sweets. The final three make monster-sized cakes with frightening transformations.

S1:E3

A Daughter Finds Her Groove

Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner’s under-prepared daughter.

S15:E8

Episode 7

Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.

S1:E7

Traditional Values

Dave and Si prepare dishes which evoke traditional values. They put a twist on a classic pudding, create a perfect teatime treat and combine two breakfast favourites.

S1:E12

Lakefront Disaster

Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.

S15:E7