BBC Food schedule

Rick sets off for Northern Ireland to catch very large langoustines.

Rick sets out at dawn with some crab fishermen, and cooks up a beautiful samphire and shrimp risotto.

Rick is in Ireland, and his first stop is a remote seafood restaurant on Bere Island in County Cork.

Fish and chips is one of Britain's great dishes, and few places do it better than the town of Whitby.

Rick Stein samples swimmer crabs cooked with green peppercorns.

Rick delights in the varied and delicious street food of Hanoi.

Rick learns the art of creating a hot and sour tom yum goong.

Rick explores the multi-faceted cuisines of Penang.

Rick visits Sri Lanka and discovers a wealth of hot and spicy vegetable curries.

Rick ends his culinary tour in Bangladesh.

Ainsley shares a complete guide to cooking on coals, from lighting the fire to the barbecue essentials.

Ainsley shares a complete guide to cooking on coals, from lighting the fire to the barbecue essentials.

Ainsley travels to the tiny Greek island of Alonissos in his search for the world's best al fresco recipes.

Ainsley Harriott samples the distinctive barbecue, or braai, style of the Cape Province in South Africa.

Thai people love cooking, especially al fresco. Ainsley learns to make omelettes bursting with flavors.

Ainsley travels to the Caribbean to see how the island's most famous barbecue dish - jerk pork - is made.

Ainsley goes to Australia, the home of the barbecue, and samples loin of kangaroo.

Rick catches the ferry to Bastia, where he is invited to a typical Corsican feast.

In Sardinia, Rick watches the local fishermen catch mullet using methods dating back to Ancient Roman times.

Rick continues his travels in Sicily, enjoying the colors and ambience of Catania's busy fish market.

Rick makes his way to Corfu, where he attends a family feast. He learns how to make authentic Greek dishes.

Rick heads to the Spanish island of Mallorca, where he eats the most succulent lamb he has ever tasted.

Rachel celebrates London's fashion scene and proves that it's creativity that makes something look good.

Rachel makes some simple colorful canaps that are perfect for a party.

London makes Rachel feel nostalgic about her childhood, so she visits an "ice-cream lab" in North London.

Rachel explores London's fast food scene, and whips up berry tartlets with cream cheese frosting.

Rachel cycles along a canal, visits her friend Tom's urban garden, and whips up a "shepherdless pie".

Rachel celebrates London's love with the East as she makes sticky chicken with Malaysian salad.

Rachel celebrates Londoners' love of tradition as she puts her own twist on the traditional fry-up.

Rachel joins an unusual supper club on an old tube carriage and makes sausage and mash for taxi drivers.

Rachel visits a basement Norwegian style salmon smokehouse.

Rachel goes for a decadent champagne afternoon tea in Mayfair and makes some finger-licking ribs.

Rick enjoys an autumnal culinary long weekend in his favourite French town of Bordeaux.