Saturday Kitchen Live - Season 1

The new food zone presented by Gregg Wallace that combines top recipes with both new and classic culinary series. Today a shellfish-based edition of Two Fat Ladies, more from Australian series Food Source, plus ideas from guest chef Roopa Gulati on spicing up Sunday lunch, including roast leg of lamb with paprika and ginger.

Gregg Wallace presents the food zone that combines top recipes with both new and classic culinary series. Today's edition features guest chef John Burton Race who cooks a dinner for two, including sea bass and hot chocolate souffle tarts.

Party food with a difference as guest chef Maria Elia prepares crispy root vegetables, ham, mozzarella and chargrilled figs, plus a dessert of marshmallow-and-banana-chocolate skewers. Presented by Gregg Wallace.

Guest chef Anton Mosimann prepares caesar salad, braised beef, plus bread-and-butter pudding. Plus editions of Two Fat Ladies and Food Source. Presented by Greg Wallace.

Guest chef David Laris , from London's Mezzo restaurant, cooks coriander-seared tuna, honey duck breast with bok choi and an Australian pavlova. Presented by Gregg Wallace.

Guest chef Andrew Turner from Restaurant 1837 at Brown's hotel in London's Mayfair cooks smoked-salmon potato cakes and black-truffle pannacotta. Plus another edition of Two Fat Ladies. With Gregg Wallace.

Guest chef Anna Venturi 's dishes include penne pasta with a speedy tomato-and-vodka sauce. Plus an episode of The Naked Chef and, from the 1970s, The Galloping Gourmet

Guest chef Peter Gottgens creates marinades for fish, meat and vegetables and whips up a soft-centre chocolate pudding. Plus Jamie Oliver in The Naked Chef series and, from the 1970s, The Galloping Gourmet.

Beginning this week, the ten-part series Ever Wondered About... ? looks at the stories behind some of Britain's favourite foods, starting with bread. Meanwhile, guest chef Andy Campbell makes fun food for children's parties and Gerhard Jenne offers cake-decorating tips. Plus The Naked Chef and The Galloping Gourmet. Presented by Gregg Wallace.

Gregg Wallace invites May Lan Jefford to prepare simple Chinese food, including a spring roll with pickled cucumber, oriental farmhouse chicken, and crispy sweet-nut wontons with an orange-and-caramel sauce. Plus Jamie Oliver in The Naked Chef, an edition from France of The Galloping Gourmet and Ever Wondered About... ?, which looks at fish and chips.

Hangover cures are on the menu as Gregg Wallace meets London-based Australian chefs Ben O'Donoghue and Curtis Stone. They make upmarket mushrooms on toast, a restorative Bloody Mary, fish and shellfish pasta with focaccia bread and, to finish off the ultimate lazy trifle. Plus more from Jamie Oliver in The Naked Chef and a vintage helping of The Galloping Gourmet with Graham Kerr.

Following Ever Wondered About... ?, which looks at the public's passion for chocolate, a lavish meal for four costing under L20 is on the menu as guest chef Michael Caines cooks mushroom soup with hazelnuts, pork with crushed potatoes, and apple tart with butterscotch sauce. Pig farmer Peter Gott waxes lyrical about British bacon and ham, plus a hen night edition of The Naked Chef. Hosted by Gregg Wallace

Ever Wondered About .. ? advises on making cakes, then presenter Gregg Wallace unveils a Scottish flavour to the show. He and guest chef Andrew Fairlie from Perthshire rustle up pan-fried salmon with pea sauce, roast lamb with garlic, rosemary and potato gratin, rounded off by cherry clafoutis. Johnny Walker is on hand to counsel on the choice of whisky.

In Ever Wondered about... ? Alan Coxon prepares a roast with a twist and Kathy Sykes has tips on temperature, while Darina Allen of Ireland's Ballymaloe Cooking School joins Gregg Wallace to prepare potato soup, mackerel and perfect pastry. Plus, at 10.10, a picnic on Southend pier with Jamie Oliver in The Naked Chef, followed, at 10.50, by Rick Stein 's Seafood Odyssey.

In Ever Wondered about .. ? Alan Coxon prepares pasta shells in a four-cheese sauce with a warm tomato salad, and Kathy Sykes explains why the secret of al dente pasta is in the flour used to make it. Also, Gregg Wallace is joined by chef Gennaro Contaldo , whose southern Italian menu features penne pasta with courgette flowers and fresh basil, stuffed fillets of swordfish served with blanched fennel and white onion, and a limoncello panncotta with a strawberry sauce.

In Ever Wondered about.... Pies, Alan Coxon bakes a savoury tart and gives tips on making foolproof pastry, while Kathy Sykes explains the secrets of perfect puff pastry and how to avoid a soggy pie base. Michelin-star cooking is also on the menu today as Gregg Wallace is joined by chef Robbie Millar from Northern Ireland, who turns an ordinary piece of tuna into a classy tartar with basil-scented cous cous, then, for the main course, prepares a summery fricasse made with corn-fed chicken, ratte potatoes, asparagus and wild mushrooms, followed by a dessert of fresh fig puff with lavender ice cream.

To help with the Jubilee celebrations, guest chef Rob Kirby cooks a picnic and party menu featuring seared salmon with bean and pea pesto, cold poached chicken with smoked garlic and tomato sauce and potato salad, and as a finale, an open Kent strawberry tart. In Ever Wondered about ... Bangers and Mash, Alan Coxon cooks the finest pork sausages, with a splash of balsamic vinegar, and mash. Plus, more culinary tips from Jamie Oliver in The Naked Chef, and another episode of Rick Stein 's 's Seafood Odyssey

In Ever Wondered about ... Ice Cream? Kathy Sykes and Alan Coxon make cucumber and deep-fried vanilla varieties. Plus how the freezer-free Victorians made the frosty treat and why poor sausage sales boosted the ice cream industry. Guest chef Shirley Spear creates three courses from Isle of Skye ingredients: a crab and cucumber salad, baked halibut with watercress sauce and a rich pudding of whisky, raspberries, cream and honey. There's a birthday barbecue in The Naked Chef with Jamie Oliver and another edition of Rick Stein Seafood Odyssey

Doyen of vegetarian food Jane Sen joins Gregg Wallace to prepare three vegan dishes: alfalfa-and-avocado salad with sesame mayo, onion tart with green beans, and braised apricots with cashew cream.

Edinburgh chef Neil Forbes joins Gregg Wallace to prepare a midsummer menu with a distinct Scottish flavour.

In today's culinary compendium guest chef Martin Blunos, from Bath, joins Gregg Wallace and demonstrates how to make the beetroot-based soup, borsch, sea bass stuffed with scallops, nettles and spinach, and an unusual dessert of summer berries deep fried in beer batter. There's also an edition of Rick Stein's Fruits of the Sea, plus Fresh and Fast - Beetroot.

In today's culinary compendium guest chef Colleen Bennett , from Hollywood in County Down, Northern Ireland, prepares a simple but mouth-watering menu consisting of teriyaki cod, pork belly cooked with cider and served with champ, and also a blueberry cobbler. There's also an edition of Rick Stein 's Fruits of the Sea, plus Fresh and Fast-Zucchini.

Guest chef Cyrus Todiwala cooks a varied Indian menu which includes onion bhajis, spicy chicken liver wraps, mild green curry and spiced potatoes with beans, and coconut pancakes. Plus, Rick Stein 's Fruits of the Sea and Fresh and Fast - Eggplant and Cabbage.

Black pudding scotch egg with green mayonnaise, a Preston dish - roast Goosnargh duckling with cider potatoes - and a hot raspberry souffle are on the menu, courtesy of Lancashire chef Paul Heathcote. Presented by Gregg Wallace , Neil Perry and Rick Stein.

Australian chef David Laris joins Gregg Wallace to demonstrate how to cook Greek mezze dishes, including deep-fried calamari and an aubergine and garlic dip. This is followed by thyme, oregano and garlic roast chicken, with a dessert of ricotta with baked figs, pistachios and honey. Plus, how to choose the right olive oil. including Rick Stein 's Fruits of the Sea, plus Fresh and Fast - Tomatoes and Gnocchi.

Provençal vegetables with melted goats cheese on ciabatta, pan-fried cod with smoked bacon and shallot cream sauce, followed by carrot cake with white chocolate ice cream, make up a delicious three-course menu, courtesy of guest chef Michael Caines. From the archive, Rick Stein cooks red mullet with garlic and parsley in Fruits of the Sea, and Jennifer Patterson and Clarissa Dickson-Wright make a meal for the winners of the 1998 Oxford v Cambridge boat race in Two Fat Ladies.

Guest chef Carmelita Caruana prepares a three-course meal with a Sicilian flavour: pasta with peas, ham, ricotta and saffron, aubergines cooked with meat or vegetables, and lemon and almond puddings. From the archives, the Two Fat Ladies cook for barristers in London and, in Fruits of the Sea, Rick Stein visits a local carnival in Padstow, Cornwall.

Guest chef Stephen Saunders uses his favourite organic ingredients to prepare a three-course meal: a classic French dish of salmon with warm mustard sauce, plus Thai lamb curry and chocolate and banana souffle with hot chocolate sauce.

Guest chef Mark Bennett shows presenter Gregg Wallace how to make a late-summer three-course meal consisting of roquefort and hazelnut tarts, followed by roasted, stuffed poussin with potato roseti, and a fruit brûlée with pistachio biscuits for dessert.

Guest chef Eric Chavot rustles up some French country cooking, starting with sweetbreads and wild mushrooms, then cooking rabbit legs with calamari stuffing. For dessert he creates a mixture of peaches and nectarines with strawberry jelly and crumble topping.

The guest chef on this week's culinary showcase is Stephen Terry , whose three-course meal includes crab salad with deep-fried avocado, shoulder of lamb and potato torte, and blackberry and ricotta cheesecake.

The guest chef this week is Jill Dupleix of The Times, whose menu includes ham-and-egg pies, stir-fried duck noodles with chilli soy tofu and espresso prunes with caramel yogurt.

The guest chef this week is the exuberant Gennaro Contaldo , Jamie Oliver 's friend and mentor, whose three-course menu includes gnocchi filled with wild mushrooms, guinea fowl cooked with rosemary and garlic, and a hazelnut cake served with marscapone.

Guest chef Rob Brown brings a taste of the north of England with a menu that includes crispy black-pudding potato cake with poached egg, Lancashire crusted fillet of salmon with a brown shrimp and cockle sauce and classic Manchester tart.

Guest chef Gareth Johns from Machynlleth sings the praises of Welsh cuisine with a menu that includes a creamy chowder of local cockles and smoked bacon, roast rump of Radnor lamb and goats' cheese terrine with honey and apples.

Andrew Turner and Tony Joseph from Restaurant 1837 in London's Mayfair offer a menu that includes curried mussel soup, lamb shank and parsley shepherd's pie and tarte tatin.

Paul Gayler from London's Lanesborough Hotel offers a menu that includes deep-fried goats' cheese parcels with red onion marmalade on a winter salad, chilli con came made with venison and dried fruit, and plum and ginger pudding.

Wild mushrooms on crostini are the appetiser on an Italian menu created by cookery teacher Anna Venturi. That's followed by a classic osso buco Milanese with saffron risotto, then meringue roulade filled with marrons glace.

Michel Roux prepares sweet and sour marinated mackerel, chicken with fennel, and poached pears in sauternes.

Teriyaki cod is on the mouth-watering menu of Colleen Bennett , one of Northern Ireland's most popular cooks.