Wholemeal Pancakes with Parma Ham, Ricotta, Rocket and Pesto

1. First make the dressing. Purée the kiwi fruit and sieve to remove the seeds. Whisk together the kiwi purée, lime zest and juice, honey, olive oil and vinegar, and season to taste. 2. Arrange the strawberries and mozzarella on four serving plates,

Parma Ham, Parmesan, Spinach and Basil Savoury Muffins with Creamy Goat's Cheese

1. Preheat the oven to 190°C, gas mark 5, and line a 12 hole muffin tin with muffin cases. 2. Dry fry the Parma Ham squares for 1-2 minutes until crispy and set aside. 3. Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a

Parma Ham, Goat's Cheese, Avocado and Fresh Herb Bruschetta

1. Rub each slice of ciabatta with a little olive oil before lightly toasting each side on a hot griddle. 2. Remove the toasts from the griddle and rub basil and garlic into each. Season with a little salt and pepper then leave to cool. 3. Top each

Basil, Ricotta, Walnut and Parma Ham Cocktail Quiches

1. Preheat the oven to 175°C. 2. Grease the moulds of a cupcake tray with melted butter. 3. Brush squares of filo pastry with melted butter and carefully push into each mould. 4. Repeat with a further two squares of filo pastry until you have 10

Iberico Ham and Manchego Empanadas

Medium

1. Heat your oven to 200°C/Gas Mark 6. 2. To make the pastry, mix the flour and salt together in a bowls. Gradually add enough water to form a dough. 3. Roll the dough out into a rectangle on a lightly floured work surface, approximately 20 x

Spinach and Goat's Cheese Eggy Bread Muffins

1. Bring the kettle to boil. Place the spinach in a colander, set over a large bowl. Pour the hot water over the spinach to wilt then leave to cool before squeezing out any excess water. Roughly chop. 2. Meanwhile, halve the English muffins. Use

Retro Glazed Ham

Preheat the oven to 175°C. Put oven rack in the middle of the oven. In a small bowl, mix together the Dijon mustard, brown sugar, and thyme. Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineappl

Asparagus Parcels

1. Preheat the oven to 200°C. 2. Wrap the asparagus in Parma ham. 3. Mix together the ricotta, parmesan and mozzarella cheese with the pesto and garlic. 4. Season with cayenne pepper, salt and freshly ground black pepper. 5. Divide the mixture in

Chilli Beans

1. Rinse the beans under cold water, sorting out any rocks/particles. Cover in cold water and soak for 6 to 8 hours. 2. Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chilli pow

Bolo's black beans and rice

1) Soak beans overnight in large bowl of cold water. Drain, transfer to a large saucepan and cover with cold water by 5cm. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours. Drain a

Quick BBQ sauce

1) Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato puree, and crushed pepper and cook until fragrant, about 2 minutes. 2) Add the ham hocks, tomatoe

Turning greens

Medium

1) In a large saute pan over medium-high heat, add the ham and saute until starting to render. Add the capicola and salami and cook for 3 to 5 minutes. 2) Stir in the olive oil, onions, peppers and fennel and saute until the onions are starting to

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