Jamie turns frozen fish and veggies into a time saving supper. Then, Italian chef, Gennaro Contaldo rustles up some delicious homemade gnocchi using just 5 easy ingredients.
Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.
Jamie hacks his oven into a rotisserie for crispy chicken and chips and bakes a savory spinach and feta pie. Then, the Godfather of Spanish cuisine, Jose Pizarro, shares some gorgeous Mediterranean flavours using just 5 everyday ingredients.
Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.
Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.
Jamie explores Tunisia to meet traditional couscous makers, eat delicious street food, and get invited to cook with local chefs on a beach. Inspired by everything he sees, Jamie cooks crispy prawn parcels and a chicken and merguez sausage stew.
Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice.
Jamie's dressing a salad with a crown of cheese! He's also got a speedy twist on Sunday roast chicken and an elegant apple tart all with 5 fabulous ingredients.
Jamie turns frozen fish and veggies into a time saving supper. Then, Italian chef, Gennaro Contaldo rustles up some delicious homemade gnocchi using just 5 easy ingredients.
Jamie raids his pantry for a speedy veggie carbonara and rice pudding popsicles.
Jamie hacks his oven into a rotisserie for crispy chicken and chips and bakes a savory spinach and feta pie. Then, the Godfather of Spanish cuisine, Jose Pizarro, shares some gorgeous Mediterranean flavours using just 5 everyday ingredients.
Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.
Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake.
Japan, Thailand, Turkey, and Mexico street foods inspire Dale to grill with dynamically preparing Chili-Cuman Lamb Mushroom sticks, Grilled pork and shrimp shumai, and scallion pancakes with brown butter labneh.
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.
Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.