Food

John’s back on the road in Scotland for another instalment of his Winter Cottage - with stunning views of the rugged landscape.

Today he’s being taught the pursuit of clay pigeon shooting, learning how to breathe in extreme cold conditions, and cooking up an open steak sandwich with all the trimmings.

Despite warnings, less than a third of us are regularly getting our five a day.

Phil Vickery is here to prove eating healthily doesn’t have to be difficult, as he makes his veggie-packed Tuscan bean soup.

Stuck for ideas to entertain the children this half term? Whether they’re budding chefs or new to the kitchen, look no further as Juliet Sear is combining two of our favourite things - cookies and pizza!

Following the success of his recent trips to France and America, James has brought it back home to remind us all that Great Britain deserves pride of place on the culinary map. He’s in the kitchen ready to cook up a dish loved across Britain, as he makes Holly’s favourite - chicken kievs.

With Gino too unwell to make into our studio today, Holly and Phillip were left flying solo.

So how did they do? Well, we learnt a thing or five during their seven-minute cooking adventure.

1. Holly needs more Prosecco practice

Fresh from celebrating her birthday with a glass of bubbly or two, we'd imagine our Holly would have become an expert at opening Prosecco.

Our medic Rhonda might disagree. Here's Holly captured at the moment the cork flew out of the bottle, sailed across the studio... and hit the very person who was here to make sure nobody got hurt!

Gino’s given us the perfect Valentine's meal to treat your loved ones, but there's just one catch - we have to cook it ourselves!

It’s Sunday - you’ve got the family round and everyone deserves a treat. Discover how to make sticky toffee pudding, Hairy Bikers style.

Plus... mustard with dessert? Our sommelier is back with his recommendations for that extra kick!

If you fancy an alternative to the traditional Sunday roast, the Hairy Bikers are here to sort you out with their mini toad in the holes - a tasty canapé, starter or main.

We’re also introducing you to a mustard sommelier who will recommend a mustard to go alongside the Hairy Bikers’ dish.