Two Bean Salad

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

30 Minute Shepherd's Pie

1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. 2. While potatoes boi

Whiskey-Glazed Carrots

A variation on the old butter-sugar classic.

Tom Aiken's Gravy

Rich, meaty gravy, perfect with a roast dinner.

Winter Minestrone

Asian Ribbon Salad

1. Layer the salad ingredients on a platter. 2. Mix the dressing ingredients in a jar and shake well. 3. Serve dressing on the side. 4. Serve the dish with chopsticks.

Steamed vegetables with ginger miso dressing

1) For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chilli, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serv

Creamy Pumpkin Soup with Toasted Hazelnut Frico

Mix your pumpkin with veg in this creamy soup.

Witches Hat Cupcakes

Preheat the oven to 180°C (160°C with fan) Gas mark 4. Grate the carrot with a fine grater. In a separate bowl mix all the dry ingredients together, (brown sugar, self-raising flour, baking powder and mixed spice), pour over the carrots and mix well.

Herby Lamb Stew with Buttered Kale

Cut the meat into even pieces, season the flour then dust the meat in the flour. Now brown the meat in a hot pan with a little oil. Add the butter, onion, garlic, carrot and swede and continue to fry until all slightly coloured. Add the re

Pasta with Beef Ragu and Braciole

Cook's Note: Use tinned chopped tomatoes if you cannot find passata di pomodoro. Pound the beef cutlets 1/4-inch thin. Add the cheese, parsley and garlic to a small bowl and toss. Divide evenly over each cutlet. Roll up each cutlet and tie with bu

Slow cooker chipotle-lime chicken thighs with Jamaican rice and peas

Slow cooker chipotle-lime chicken thighs with Jamaican rice and peas

Slow cooker ginger-soy short ribs and green rice with lime

Slow cooker ginger-soy short ribs and green rice with lime

Slow cooker split pea soup with chorizo

Spicy Spanish chorizo gives this warming soup a tongue-tingling edge.

Scott's short ribs

1) Preheat the oven to 200C/Gas mark 6. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 150C/Gas mark 2. 2) Heat the olive oil in a large Dutch oven a

Minestrone Soup with Beans

A cosy supper for those chilly evenings.

Beef Provencale

1) Heat a large, heavy-bottomed skillet over a medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each

Bull's Tail Stew

Slow cooked to perfection, you could also make this rich stew with oxtails.

Chicken and Tenderstem Tagine

1. Add the oil to a flameproof casserole or large saucepan and set over a medium heat. Fry the chicken pieces on both sides until golden, doing this in batches if necessary to avoid overcrowding the pan. Once the chicken is all browned, return it all

Lancashire Pea and Ham Soup

1. There are two ways to prepare your dried marrowfat peas. Simply soak them in tepid water overnight (about 8 hours) or, alternatively, boil them up in a pan of water for 3 minutes, and then cover and simmer for a further 45 to 60 minutes until the

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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.

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.

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?

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

It's Cold Outside

The Bikers cook the perfect meals for when it’s cold outside. Warming dishes include oxtail soup, a vegetarian chestnut and mushroom pie, and treacle sponge.

S1:E11

Best of Takeout Ranch Style

Ree Drummond packs up portable food! She makes spicy Chuck burgers with crispy onions for her father-in-law. And, there's a blood orange Rosemary pound cake to mail to her mum.

S1:E7

Dull Diner Dilemma

Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter’s establishment get back on their feet.

S15:E6

Crowd Pleasers

Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.

S1:E10

Best of Over To The Oven

Ree Drummond shares her sweet and savoury baking favourites. There's blueberry coffee cake, chocolate chip, bacon and caramel corn cookies, and a freezer-friendly ranch pizza pie.

S1:E6

Saving A Family's Legacy

Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert’s help to salvage their family legacy.

S15:E5

A Cut Above

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.

S1:E9

Best of Family Faves Ree-Booted

Ree Drummond reboots quick and easy family favourites. There's flank steak with herb sauce and three cheese waffle hash browns, and turkey taco lettuce wraps.

S1:E5

Dinner In Napa

For a meal with Jeffrey Ina makes couscous and tuna salad with raspberry bars. They have dinner with Michael Chiarello who makes his great chicken with grapes.

S8:E5

Birthday Surprise

Ina makes a surprise birthday dinner for a friend. She fills her fridge with Italian seafood salad, German chocolate cupcakes and a delicious cheeseboard.

S8:E9

Eat Like A Local

Ina makes tomato crostini and whipped feta for lunch and learns how to make a local recipe of buttermilk fried chicken. Then, she chooses drinks: spritz or gimlet

S8:E3

Food Adventures

Ina turns classic lobster recipe into a Deconstructed Lobster Salad. Later, she learns to make the Michelin-starred Auberge du Soleil’s signature Torte Au Chocolat.

S8:E4

Perfect Day In East Hampton

Ina whips up raspberry muffins for breakfast. Later, she cooks with the local chef Joe Isidori before heading back to the barn for soup with Jeffrey.

S8:E7

Local Food Heroes

Ina, inspired by the fabulous food in the Hamptons, creates new recipes for her blog. She makes salmon and guacamole sandwiches and balsamic roasted beet salad.

S8:E10

Game Plan

Ina Garten shares her secrets for effortless entertaining with chili tortilla chips, slow roasted beef, roasted balsamic brussels sprouts and truffled mashed potatoes.

S8:E8

Library Inaugural Drinks

Ina makes fig and fennel caponata, an antipasto platter and mashed chickpeas and mussels to thank the team that designed and built a library at her barn.

S8:E6