Saturday Kitchen Live - Season 5

New series The morning food fest returns with Antony Worrall Thompson joined by chef Ed Baines , who will be preparing one of three dishes at the end of the show. Meanwhile Indian cook Reshman Martin gives tips on essential spices

Antony Worrall Thompson is joined by chef Gino D'Acampo , who serves up pork chop cacciatore. Mary Berry gives tips on pastry making and cooks a Canterbury tart.

Chef Mike Robinson cooks up the Greek lamb dish kleftiko, Gary Rhodes creates a selection of savouries, and there's delicious ideas on how to use up leftovers.

Paul Rankin makes a unique fish pie, while Gary Rhodes serves warming winter soups.

Bill Granger , Australian wines and seafood skewers for a barbecue.

Italian pork and a vegetarian Sunday lunch are served up as chefs Gennaro Contaldo and Simon Rimmer join Antony Worrall Thompson.

Writer Sophie Grigson and chef Ed Baines go head to head with Antony Worrall Thompson.

Comfort food and Sunday lunch alternatives, plus the results of the Christmas vote.

Tony and Giorgio go seafood mad, Gary Rhodes gives advice on cooking for numbers, and Antony welcomes guests Ben O'Donoghue and Jill Dupleix.

Featuring Mike Robinson and baking expert Mary Berry.

Kimiko Barber talks about the basics of Japanese cuisine, Delia Smith serves up a selection of winter salads and Antony Worrall Thomson welcomes guest chef James Martin.

Antony Worrall Thompson welcomes Reza Mohammed , who prepares a gourmet Indian curry, while in Yorkshire Rick Stein cooks a hearty rhubarb crumble followed by a Pakistani lamb kurai.

Antony Worrall Thompson welcomes chef Gino D'Acampo and food writer Mary Berry. Rick Stein cooks lamb; Delia Smith focuses on game and poultry.

Gary Rhodes cooks turbot with mango, and Irish chef Rachel Allen serves some hearty winter fare. With Antony Worrall Thompson.

Cookery writer Darina Allen makes seafood chowder and chef Patrick Williams cooks up jerk chicken.

Ken Horn has a chow mein recipe while James Salmon serves up, appropriately enough, salmon.

Chefs Reza Mahammad and Manju Malhi join Antony Worrall Thompson for a hot and spicy Indian food fest.