BBC Food schedule

Michela finds delicious deep fried polenta in Livorno - a traditional street food snack.

Michela explores the butchers, markets and restaurants of Tuscany.

Michela follows up travels around Certaldo with a dish of pork medallions.

Michela samples the delights of fresh truffles grown in the hills around Siena.

Michela samples the best of local produce by exploring an olive estate.

Michela introduces us to the pleasures of aperitivo hour and a delightful chicken liver pate.

Joined by sisters Emi and Romina in the kitchen, the trio cook rainbow ricotta gnocchi.

Rick cooks a dish of small, sweet, Chinese-style scallops, paella and a spicy Thai fish curry.

The chef rustles up more delicious seafood delights inspired by his travels.

A fisherwoman in Padstow harbour cooks squid with red wine for the chef.

Rick hunts for spider crabs with Chalkie the Jack Russell and cooks a Basque dish.

Rick goes longline fishing on the beach, catches and cooks plaice and searches for whelks, which he stir-frys.

It's Mayday: Rick cooks a fish pasta, talks about oysters and cooks baked Cod Portuguese.

Rick travels to RNAS Culdrose to cook a special meal for Trafalgar Day.

In Sydney, Australia he prepares spicy laksa, barbecued fish and seared tuna.

Raymond Blanc shares his love of seafood.

Raymond Blanc pays tribute to cakes and pastries.

Raymond Blanc is sharing favourite mouth-watering lamb dishes.

Raymond Blanc celebrates his passion for both sweet and savory puddings.

Raymond Blanc shares his love of the art of charcuterie.

Raymond creates dishes inspired by his travels through Asia.

Raymond demonstrates the versatility of the summer's juiciest fruits.

Raymond celebrates the freshest summer greens.

Rick is in San Francisco to taste legendary dishes like the hangtown fry.

Rick Stein continues travelling down the Californian coastline immortalised by Steinbeck.

Rick Stein's latest culinary travels take him from San Diego into Mexico's Baja Peninsula.

Rick explores the metropolis that gave us mariachis and dishes like chilli con carne.

Rick explores the culture and cuisine of Mexico City, Puebla and the deserts of Oaxaca.

Rick Stein's latest travels take him to Mexico's culinary capital Oaxaca.

Rick heads to the Yucatan Peninsula - a place once frequented by pirates of the Caribbean.

Nisha is cooking a chicken korma and a marinated tandoori monkfish tail on the BBQ.

Nisha's family is helping her cook a chicken dhansak and a Hungarian favourite.

Nisha cooks a traditional monsoon mushroom curry with grapes, some tasty barbecued corn.

Nisha Katona cooks a salmon and tomato curry, and an aubergine curry with fresh roti.

Nisha Katona cooks an oxtail and shin curry, spiced barbecued prawns and a banana pudding.