Jamie whips up a real show-stopping dish – cauliflower rice pie – and shares his idea for elevating the simple salmon fillet with his version of a delicious Cajun-spiced po'boy.
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Jamie and his family make epic burgers with zingy salsa. He also serves up two delicious dishes from the archives, with spinach pancakes for brunch or lunch, and a fabulous one pot fish.
Jamie shows off his delicious stuffed peppers, served on a punchy black bean stew with avocado and feta cheese, then serves up a hearty bowl of spicy chicken noodle soup that's packed full of glorious veg.
Jamie whips up a real show-stopping dish – cauliflower rice pie – and shares his idea for elevating the simple salmon fillet with his version of a delicious Cajun-spiced po'boy.
Marrakesh - Jamie's first time in Marrakesh and his excitement shines through as he explores the city.
Kirstie Allsopp - Jimmy serves his own charcuterie made in his DIY Tuscan cave Jamie knocks up an indulgent feast of diver caught Scottish scallops with bacon & sage served with creamy mash.
Ellie Goulding - Ellie Goulding relives the junk food of her past, when she gives the “dirty burger” a vegan twist. Jamie cooks an indulgent Japanese Steaming Ramen and Jimmy reinvents the humble roast chicken with his DIY rotisserie.
Jamie gets things going by turning out a show-stopping sticky onion tart, creamy coconut pumpkin rice, spicy butter bean stew, Indian aubergine, and crunchy roast new potatoes with a super-cool pickle.
Inspired by Marseille's mouthwatering seafood and Provence's flavoursome fare, Jamie cooks steak and chips with a Marseille-style twist and a courgette, goat's cheese and olive tapenade tart.
Fish Tikka: Jamie proves that frozen fish can be just as good as fresh with his stunning fish tikka curry. Sustainably sourced frozen fish is around a third cheaper than fresh – plus it's convenient and tasty too.
Amanda Holden - Jamie reinvents the humble roast chicken with not one, but two blow out recipes – chicken in a crust and beer butt chicken Jimmy takes the doner out of the doghouse and gives it the gourmet treatment.
Hugh Bonneville - Hugh Bonneville relives his Far Eastern travel. Jamie goes for the ultimate roast with his Overnight roasted pork shoulder while Jimmy builds an offset smoker to create a real-deal Southern-style barbecue brisket.
Beef - Eggplant - Beets - Prawns : To round up the series, Jamie's cooking up his sensational Italian Seared Beef.
Tuna - Ale Barley Lamb - Noodles - Duck : Jamie cooks up his super-fast, Asian Tuna Steak Salad, a delightful fish dish in next to no time.
Jamie makes a gooey chocolate cake for his daughter, Petal. He also shares recipes from his archive, with a Rotolo pasta bake made with spinach and squash, and spicy Gangnam chicken wings with fried rice.
Jamie shows flexible recipes that work with whatever is in the fridge. Today he makes crunchy coated salmon, and shares helpful recipes from his archive, with delicious aubergine daal and a pork and chickpea stew.
Jamie makes a brilliantly easy traybake, chicken and pepper jalfrezi, where the oven does all the hard work. Then he shares a delicious new way to use broccoli in his version of stuffed pierogi dumplings – crispy on the bottom and fluffy on the top.
Jamie rustles up a restaurant-quality meal that's easy to make at home – his avocado hollandaise, served with steamed cod and seasonal asparagus. Then he gets his son Buddy involved in cooking pizza for all the family to enjoy.
Aaron and Nikki eventually open The Cock, but an argument sends Nikki leaving to stay with her mother. After Jamie and Nikki talk, she returns and the couple open for dinner with a full menu, but the night turns out disastrous.
Amanda Holden - Jamie reinvents the humble roast chicken with not one, but two blow out recipes – chicken in a crust and beer butt chicken Jimmy takes the doner out of the doghouse and gives it the gourmet treatment.
Jamie shows flexible recipes that work with whatever is in the fridge. Today he makes crunchy coated salmon, and shares helpful recipes from his archive, with delicious aubergine daal and a pork and chickpea stew.
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