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43 Episodes 2001 - 2002
Episode 0
Episode 1
Episode 2
The new food zone presented by Gregg Wallace that combines top recipes with both new and classic culinary series.
Episode 3
Gregg Wallace presents food zone that combines top recipes with both new and classic culinary series.
Episode 4
Party food with a difference as guest chef Maria Elia prepares crispy root vegetables, ham, mozzarella and chargrilled figs, plus a dessert of marshmallow-and-banana-chocolate skewers.
Episode 5
Guest chef Anton Mosimann prepares caesar salad, braised beef, plus bread-and-butter pudding.
Episode 6
Guest chef David Laris , from London's Mezzo restaurant, cooks coriander-seared tuna, honey duck breast with bok choi and an Australian pavlova.
Episode 7
Guest chef Andrew Turner from Restaurant 1837 at Brown's hotel in London's Mayfair cooks smoked-salmon potato cakes and black-truffle pannacotta.
Episode 8
Guest chef Anna Venturi 's dishes include penne pasta with a speedy tomato-and-vodka sauce.
Episode 9
Guest chef Peter Gottgens creates marinades for fish, meat and vegetables and whips up a soft-center chocolate pudding.
Episode 10
Beginning this week, ten-part series Ever Wondered About ? looks at stories behind some of Britain's favorite foods.
Episode 11
Gregg Wallace invites May Lan Jefford to prepare simple Chinese food, including a spring roll with pickled cucumber, oriental farmhouse chicken, and crispy sweet-nut wontons with an orange-and-caramel sauce.
Episode 12
Hangover cures are on menu as Gregg Wallace meets London-based Australian chefs Ben O'Donoghue and Curtis Stone.
Episode 13
Following Ever Wondered About ?, which looks at public's passion for chocolate, a lavish meal for four costing under L20 is on menu as guest chef Michael Caines cooks mushroom soup with hazelnuts, pork with crushed potatoes
Episode 14
Ever Wondered About .. ? advises on making cakes, then presenter Gregg Wallace unveils a Scottish flavour to show.
Episode 15
In Ever Wondered about ? Alan Coxon prepares a roast with a twist and Kathy Sykes has tips on temperature.
Episode 16
In Ever Wondered about .. ? Alan Coxon prepares pasta shells in a four-cheese sauce with a warm tomato salad, and Kathy Sykes explains why secret of al dente pasta is in flour used to make it.
Episode 17
In Ever Wondered about. Pies, Alan Coxon bakes a savoury tart and gives tips on making foolproof pastry.
Episode 18
To help with Jubilee celebrations, guest chef Rob Kirby cooks a picnic and party menu featuring seared salmon with bean and pea pesto, cold poached chicken with smoked garlic and tomato sauce and potato salad.
Episode 19
In Ever Wondered about Ice Cream? Kathy Sykes and Alan Coxon make cucumber and deep-fried vanilla varieties.
Episode 20
Doyen of vegetarian food Jane Sen joins Gregg Wallace to prepare three vegan dishes: alfalfa-and-avocado salad with sesame mayo, onion tart with green beans,.
Episode 21
Edinburgh chef Neil Forbes joins Gregg Wallace to prepare a midsummer menu with a distinct Scottish flavour.
Episode 22
In today's culinary compendium guest chef Martin Blunos, from Bath, joins Gregg Wallace.
Episode 23
In today's culinary compendium guest chef Colleen Bennett , from Hollywood in County Down, Northern Ireland, prepares a simple but mouth-watering menu consisting of teriyaki cod, pork belly cooked with cider.
Episode 24
Guest chef Cyrus Todiwala cooks a varied Indian menu which includes onion bhajis, spicy chicken liver wraps, mild green curry.
Episode 25
Black pudding scotch egg with green mayonnaise, a Preston dish - roast Goosnargh duckling with cider potatoes - and a hot raspberry souffle are on menu, courtesy of Lancashire chef Paul Heathcote.
Episode 26
Australian chef David Laris joins Gregg Wallace to demonstrate how to cook Greek mezze dishes.
Episode 27
Provençal vegetables with melted goats cheese on ciabatta, pan-fried cod with smoked bacon and shallot cream sauce, followed by carrot cake with white chocolate ice cream, make up a delicious three
Episode 28
Guest chef Carmelita Caruana prepares a three-course meal with a Sicilian flavour: pasta with peas, ham, ricotta and saffron, aubergines cooked with meat or vegetables, and lemon and almond puddings.
Episode 29
Guest chef Stephen Saunders uses his favorite organic ingredients to prepare a three-course meal: a classic French dish of salmon with warm mustard sauce, plus Thai lamb curry and chocolate and banana souffle with hot chocolate sauce.
Episode 30
Guest chef Mark Bennett shows presenter Gregg Wallace how to make a late-summer three
Episode 31
Guest chef Eric Chavot rustles up some French country cooking, starting with sweetbreads and wild mushrooms.
Episode 32
The guest chef on this week's culinary showcase is Stephen Terry , whose three-course meal includes crab salad with deep-fried avocado, shoulder of lamb and potato torte, and blackberry.
Episode 33
The guest chef this week is Jill Dupleix of The Times, whose menu includes ham-and-egg pies, stir-fried duck noodles with chilli soy tofu and espresso prunes with caramel yogurt.
Episode 34
The guest chef this week is exuberant Gennaro Contaldo , Jamie Oliver 's friend and mentor.
Episode 35
Guest chef Rob Brown brings a taste of north of England with a menu that includes crispy black-pudding potato cake with poached egg, Lancashire crusted fillet of salmon with a brown shrimp and cockle sauce and classic Manchester tart.
Episode 36
Guest chef Gareth Johns from Machynlleth sings praises of Welsh cuisine with a menu that includes a creamy chowder of local cockles and smoked bacon, roast rump of Radnor lamb and goats' cheese terrine with honey and apples.
Episode 37
Andrew Turner and Tony Joseph from Restaurant 1837 in London's Mayfair offer a menu includes curried mussel soup, lamb shank and parsley shepherd's pie and tarte tatin.
Episode 38
Paul Gayler from London's Lanesborough Hotel offers a menu that includes deep-fried goats' cheese parcels with red onion marmalade on a winter salad, chilli con came made with venison.
Episode 39
Wild mushrooms on crostini are appetiser on an Italian menu created by cookery teacher Anna Venturi.
Episode 40
Michel Roux prepares sweet and sour marinated mackerel, chicken with fennel, and poached pears in sauternes.
Episode 41
Teriyaki cod is on mouth-watering menu of Colleen Bennett , Northern Ireland's most popular cooks.
Episode 42
An Easter special in which Ainsley Harriott conjures up some dishes in between revisits to TV output of some other celebrated chefs.