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Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

S1 E4 St Petersburg Braving sub-zero temperatures, Paul is in St Petersburg, sampling layered honey cake, and vatrushka, a delicate curd tart. Yet it's the Russian pies, with intricate pastry patterns covering sweet and savoury fillings, that steal his heart.

S1 E5 Naples Paul is in Naples, the home of pizza! He also discovers the Neapolitan rum baba, a light yeasted bun in rum syrup, and the multi-layered sfogliatella filled with fruit and cream. Later he bakes a classic dark chocolate Caprese cake.

S29 E16 Mexi-Mac Burgers and Waffle Fries With Taco Sauce Rachael takes on the classic burger-and-fries combo and gives it a south-of-the-border twist; the secret to her flavourful Mexi-Mac Burgers and waffle fries with taco sauce is the mix of chorizo sausage and ground beef.

S29 E20 Sichuan Steak Au Poivre with Scallion Mashed Potatoes Rachael turns up the flavour on a steakhouse staple with her Sichuan steak au poivre with scallion mashed potatoes, which uses both Sichuan and traditional black peppercorns; her side of creamy mashed potatoes rounds out the steakhouse-inspired meal.

S29 E11 The Cusimano Special ('Da Cuz, For Short) Rachael Ray makes her husband John's favourite sandwich, the Cusimano Special -- a beef au jus with an Italian twist, adding provolone sauce, roasted peppers and pickled peppers; it is so beloved that they call it "'Da Cuz" for short.

S29 E9 Bacon, Eggs, Taco Tots Burritos Rachel prepares burritos that include many delicious breakfast foods wrapped up in one tortilla; she layers eggs with refried beans, pico de gallo and cheese, plus tater tots with taco spice instead of plain hash browns.

S1 E1 Making It up Isn't Making Do Food writer Nigel Slater creates a week's worth of simple yet delicious meals, using everyday ingredients to rustle up sumptuous food that is both inspiring and achievable. Nigel encourages us to experiment in the kitchen and have the confidence to make dishes up as we go along. He also visits local allotment holders and creates a tasty feast from the fruits of their labour.

S1 E2 Leftovers The remains of the Sunday roast are the starting point for Nigel, as he makes amazing food out of seemingly uninspiring leftovers. It may sound frugal, but Nigel uses his culinary creativity to show why he is one of the nation's favourite foodies. He also visits local allotment holders, and is challenged to cook something on the plot using the freshest of ingredients.

S1 E1 Mumbai The masterful chef tours Asia. He begins in Mumbai, sampling street food on Chowpatty Beach and a five-star hotel's Tiffin Tin, before creating mango samosas.

S1 E2 Amritsar John Torode is in the holy city of Amritsar, visiting the Golden Temple and getting a masterclass in how to prepare a classic Indian dish - butter chicken.

S5 E3 Bread The contestants bake rye bread rolls, ciabatta loaves and a filled centrepiece loaf that must make an impact on the table as well as on the judges.

S5 E4 Desserts The bakers cook saucy puds filled with a gooey filling, Mary's tiramisu cake and a show-stopping baked Alaska made of cake, meringue and ice cream.

S1 E4 St Petersburg Braving sub-zero temperatures, Paul is in St Petersburg, sampling layered honey cake, and vatrushka, a delicate curd tart. Yet it's the Russian pies, with intricate pastry patterns covering sweet and savoury fillings, that steal his heart.

S1 E5 Naples Paul is in Naples, the home of pizza! He also discovers the Neapolitan rum baba, a light yeasted bun in rum syrup, and the multi-layered sfogliatella filled with fruit and cream. Later he bakes a classic dark chocolate Caprese cake.

Paris: Reversion James's adventure brings him to one of his favourite cities in the world. He has an early start, off to one of the largest wholesale food markets in Europe, Rungis.

S29 E16 Mexi-Mac Burgers and Waffle Fries With Taco Sauce Rachael takes on the classic burger-and-fries combo and gives it a south-of-the-border twist; the secret to her flavourful Mexi-Mac Burgers and waffle fries with taco sauce is the mix of chorizo sausage and ground beef.

S29 E20 Sichuan Steak Au Poivre with Scallion Mashed Potatoes Rachael turns up the flavour on a steakhouse staple with her Sichuan steak au poivre with scallion mashed potatoes, which uses both Sichuan and traditional black peppercorns; her side of creamy mashed potatoes rounds out the steakhouse-inspired meal.

S29 E11 The Cusimano Special ('Da Cuz, For Short) Rachael Ray makes her husband John's favourite sandwich, the Cusimano Special -- a beef au jus with an Italian twist, adding provolone sauce, roasted peppers and pickled peppers; it is so beloved that they call it "'Da Cuz" for short.

S29 E9 Bacon, Eggs, Taco Tots Burritos Rachel prepares burritos that include many delicious breakfast foods wrapped up in one tortilla; she layers eggs with refried beans, pico de gallo and cheese, plus tater tots with taco spice instead of plain hash browns.

S1 E1 Making It up Isn't Making Do Food writer Nigel Slater creates a week's worth of simple yet delicious meals, using everyday ingredients to rustle up sumptuous food that is both inspiring and achievable. Nigel encourages us to experiment in the kitchen and have the confidence to make dishes up as we go along. He also visits local allotment holders and creates a tasty feast from the fruits of their labour.

S1 E2 Leftovers The remains of the Sunday roast are the starting point for Nigel, as he makes amazing food out of seemingly uninspiring leftovers. It may sound frugal, but Nigel uses his culinary creativity to show why he is one of the nation's favourite foodies. He also visits local allotment holders, and is challenged to cook something on the plot using the freshest of ingredients.

S1 E1 Mumbai The masterful chef tours Asia. He begins in Mumbai, sampling street food on Chowpatty Beach and a five-star hotel's Tiffin Tin, before creating mango samosas.

S1 E2 Amritsar John Torode is in the holy city of Amritsar, visiting the Golden Temple and getting a masterclass in how to prepare a classic Indian dish - butter chicken.

S5 E3 Bread The contestants bake rye bread rolls, ciabatta loaves and a filled centrepiece loaf that must make an impact on the table as well as on the judges.

S5 E4 Desserts The bakers cook saucy puds filled with a gooey filling, Mary's tiramisu cake and a show-stopping baked Alaska made of cake, meringue and ice cream.

S15 E6 Lunch Hugh hates the fact that in the busy modern working week lunch is in danger of loosing out to the same old shop-bought sarnie. He gets together with his chefs Gill and Tim to conjure up the ultimate cheese sandwich and tries to get a Bristol office to embrace the ultimate DIY lunchbox.