Louisiana - Jamie touches down in Louisiana just weeks after Hurricane Gustav has wreaked havoc. Seeking out why people continue to live in a place that keeps getting battered by hurricanes, Jamie finds a state full of people who use food as a way to celebrate.
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Taco Party - Jamie cooks a relaxed chilled-out menu—serving up slow-cooked pork belly in handmade tacos topped with roasted pineapple, hot red pepper sauce, black beans, green salsa, and a red cabbage slaw.
Jennifer Saunders - The café's menu is packed with feasts for the weekend Jimmy serves his very own DIY champagne cider Jamie meets up with two old mates, to cook Italian porchetta with Jennifer Saunders and Mexican street-food with Dexter Fletcher.
Paloma Faith - Paloma Faith relives childhood memories with a delicious Portuguese salt cod dish, bacalhau à Brás. Jamie serves the ultimate Sticky Chinese ribs Jimmy brews his very own DIY craft beer.
Salmon: Jamie whips up a mothership roast side of salmon with all the trimmings and turns his leftover salmon into an incredible salmon filo pie.
Jamie takes a British café favorite – ham, egg, and chips – and gives it a wonderful Jamaican twist with a hit of fiery jerk marinade. Next, Jamie cooks up a simple but incredibly elegant pasta dish, loaded with crab meat, wafer thin fennel, and chili.
Arizona - With no experience in backpacking or roughing it, Jamie finds himself in unknown territory during the harsh Arizona winter. He leaves the tourist trail to spend time with the Navajo Indians on the largest reservation in America.
Taco Party - Jamie cooks a relaxed chilled-out menu—serving up slow-cooked pork belly in handmade tacos topped with roasted pineapple, hot red pepper sauce, black beans, green salsa, and a red cabbage slaw.
Jennifer Saunders - The café's menu is packed with feasts for the weekend Jimmy serves his very own DIY champagne cider Jamie meets up with two old mates, to cook Italian porchetta with Jennifer Saunders and Mexican street-food with Dexter Fletcher.
Jamie takes a British café favorite – ham, egg, and chips – and gives it a wonderful Jamaican twist with a hit of fiery jerk marinade. Next, Jamie cooks up a simple but incredibly elegant pasta dish, loaded with crab meat, wafer thin fennel, and chili.
Arizona - With no experience in backpacking or roughing it, Jamie finds himself in unknown territory during the harsh Arizona winter. He leaves the tourist trail to spend time with the Navajo Indians on the largest reservation in America.
Taco Party - Jamie cooks a relaxed chilled-out menu—serving up slow-cooked pork belly in handmade tacos topped with roasted pineapple, hot red pepper sauce, black beans, green salsa, and a red cabbage slaw.
Jennifer Saunders - The café's menu is packed with feasts for the weekend Jimmy serves his very own DIY champagne cider Jamie meets up with two old mates, to cook Italian porchetta with Jennifer Saunders and Mexican street-food with Dexter Fletcher.
Paloma Faith - Paloma Faith relives childhood memories with a delicious Portuguese salt cod dish, bacalhau à Brás. Jamie serves the ultimate Sticky Chinese ribs Jimmy brews his very own DIY craft beer.
Jamie shares delicious meals that are full of flavour at a fraction of the cost from a stunning root veg pie, to his sticky BBQ chicken with chunky potato wedges, a cheesy enchilada packed full of veg, and a scrumptious upside-down pineapple cake.
Jamie rustles up a family-friendly version of a delicious butter chicken that even his little ones give the thumbs up to and shows a super-simple salmon en croute that's so easy it will become a real midweek winner.
Taking the nation's favorite takeaway, fish and chips, Jamie gives it a homemade makeover that's healthier and super tasty. Plus, he takes two of our favorite ingredients, sausage and mash, and creates a pie like you've never seen before.
Jamie shares delicious recipes that use whatever ingredients you can get your hands on. He makes a fish pie using ingredients from the freezer and a classic bread dough with an added twist.
Thank You Meal - Jamie cooks a beautiful summery feast—a stunning side of salmon, stuffed with mouthwatering Mediterranean flavors, lemony potatoes, and roasted tomatoes. A wonderful starter of tender asparagus and an epic summer pudding to finish.
Chris Moyles - Jamie takes two of our favorite things - a curry and a Sunday roast and mashes them together to make his Empire Lamb Jimmy builds a DIY smoker and serves up a smorgasbord of treats Chris Moyles' pops in to cook his favorite New York style pizza.
Michael Sheen - Michael Sheen returns to his roots when he cooks the national dish of Wales, a delicious lamb cawl. Jamie wows the diners with his Winter nights chili and Jimmy builds a DIY peaking duck oven to produce Chinese take-away favorite, crispy duck.
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