Charred Aubergine Steak, Puy Lentils with Rocket, Peas, Warm Crème Fraiche and Lemon Dressing
For the puy lentils:
For the aubergine:
For the dressing:
Place the lentils in a pan and cover with water. Add the stock cube and bring to a simmer and cook for 15-20 minutes or until tender. Allow the water to simmer away leaving about 2 tbsp of water in the bottom. If there is excess water, drain the lentils.
Fry the garlic in butter for a minute then add lentils and reserved water. Cook for 1 minute then add the peas and stir through the rocket until just wilted. Season with salt and pepper and finally stir in the chives.
Score the flesh of the halved aubergine and brush with olive oil. Season with salt and pepper, then place cut side down on a hot griddle pan. Leave to cook for 8 minutes on a medium heat then turn over and cook for another 2 minutes or until soft.
Fry the shallot in the butter in a small pan. Once soft add the wine and bring to a simmer. Simmer until reduced to 1 tbsp.
Add the crème fraiche and lemon zest. Warm through and stir in the parsley. Season with salt and pepper.
Serve the lentils on warm plates then top with the aubergine, sprinkle over the feta and almonds and serve the sauce along side it.
Healthy Oatmeal with Matcha Yoghurt, Pistachios and Apples
Healthy Oatmeal, Date and Chocolate Chunk Cookies
Vegan Baked Beans
Mini Sandwich Buffet: Mini Grilled Cheese and Tomato, Mini Rachael's and Mini Spicy Patty Melts
Air Fryer Chilli-Garlic Tofu with Green Beans
Big Herby Yorkshire Pudding
Tom Aiken's Gravy
Italian Roast Potatoes
Broccoli and French Beans
Celeriac Mashed Potatoes
Roasted Parsnips with Cheese and Bacon
Pearl Barley and Walnut Stuffing
Roasted Cauliflower with Parmesan and Pancetta
Classic Roast Lamb
Michel Roux's Roast Chicken with Herb Butter
30 Minute Shepherd's Pie
Crispy Roast Pork Belly with Salty Caramelised Apples
25-Minute Flank Steak with Charred Vidalia Onion Salad
30-Minute Roasted Pork with Grapes and Couscous
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.
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.
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?
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.
Spring Baking Championship
Top bakers compete in exciting challenges inspired by the beauty of spring.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
James Martin's French Adventure
James Martin takes a road trip to explore the very best in French cuisine.
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.
Bizarre Foods: Delicious Destinations
Chef Andrew Zimmern discovers the legendary foods that define a location.
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.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Casey Webb's quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.
Long Island, New York
Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.
Spring Gardens: The Birds and the Bugs
Ali challenges the final bakers to create spring songbird-themed desserts followed by a lush garden cake. Who will win the title and $25,000 prize?
Nine elite bakers are challenged to make their own version of Maryland’s Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.
Battle of the Bacon
Four chefs take on an all-bacon battle for a shot at $20,000. In the first round, Guy challenges the chefs to make their signature sweet and savoury bacon dish.
The bakers compete to combine destination desserts with classic snacks. Next, they create a two-dessert landscape resembling a forest, amusement park, city or beach.
James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.
Nothin' but Noodles
Guy Fieri brings in four noodle-savvy chefs from across the US for two rounds of highflying noodle action. Who will earn a shopping spree worth up to $20,000?
The bakers must make a fruity spring dessert in a skillet to enjoy around the campfire. Next, they create a spring-themed cake that looks like a wintry craft.
James arrives in the tiny village of Giverny, known for its food and art. He explores Monet’s kitchen and cooks up an autumnal treat of apple doughnuts.
Guy Fieri invites four superstar chefs to compete in a budget battle. They are put to the test and must make a dollar stretch all competition long.
The Spring Cookie Classic
Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.
James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.
Guy Fieri invites four chefs to compete against the clock! First, the chefs must shop for their signature seafood dinner ingredients in teeny-tiny baskets.
Spring Flower Fiesta
Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.
Isle Sur La Sorgue
James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.
Ultimate Grocery List
Guy gives four chefs a list of seven not-so-friendly ingredients that they must use during the competition. Who will earn a shopping spree worth up to $20,000?
Adam goes on a meaty mission from Colorado to New York. His carnivorous cravings call for his favourite roast beef sandwich from his hometown in Brooklyn.
Adam continues his carnivorous rampage of hearty meals. He tastes Chicago’s infamous Italian beef sandwich and faces a meaty mission in Talkeetna, Alaska.