4/4. Mary Berry visits Goodwood House. She makes a race day breakfast, a coq au vin and a four-tier cake for a sumptuous tea set in one of the oldest cricket clubs in the world. Also in HD. [S,AD]
3/4. Mary Berry visits Powderham Castle in Devon. She whips up some classics from the region, including Devon cream tea, curried cockles and a delicate peach posset. Also in HD. [S,AD]
4/4. Mary Berry visits Goodwood House. She makes a race day breakfast, a coq au vin and a four-tier cake for a sumptuous tea set in one of the oldest cricket clubs in the world. Also in HD. [S,AD]
3/4. Mary Berry visits Powderham Castle in Devon. She whips up some classics from the region, including Devon cream tea, curried cockles and a delicate peach posset. Also in HD. [S,AD]
2/4. Mary Berry visits Scone Palace, the epicentre of Scottish history, where she rustles up classics including venison wellington and cock-a-leekie soup in the estate kitchen. Also in HD. [S,AD]
1/4. Mary Berry learns what it takes to keep Highclere Castle running in today's world, and creates a delicious spread including gamekeeper's stew in the estate's kitchen. Also in HD. [S,AD]
4/4. Mary Berry visits Goodwood House. She makes a race day breakfast, a coq au vin and a four-tier cake for a sumptuous tea set in one of the oldest cricket clubs in the world. Also in HD. [S,AD]
3/4. Mary Berry visits Powderham Castle in Devon. She whips up some classics from the region, including Devon cream tea, curried cockles and a delicate peach posset. Also in HD. [S,AD]
2/4. Mary Berry visits Scone Palace, the epicentre of Scottish history, where she rustles up classics including venison wellington and cock-a-leekie soup in the estate kitchen. Also in HD. [S,AD]
1/4. Mary Berry learns what it takes to keep Highclere Castle running in today's world, and creates a delicious spread including gamekeeper's stew in the estate's kitchen. Also in HD. [S,AD]
2/6. Rick Stein's journey takes him through France's eastern border regions of Alsace and Jura, home to his favourite French dish, choucroute garni, and favourite French cheese, comte. [S,AD]
4/4. Mary Berry visits Goodwood House. She makes a race day breakfast, a coq au vin and a four-tier cake for a sumptuous tea set in one of the oldest cricket clubs in the world. Also in HD. [AD,S,SL]
3/4. Mary Berry visits Powderham Castle in Devon. She whips up some classics from the region, including Devon cream tea, curried cockles and a delicate peach posset. Also in HD. [AD,S,SL]
2/4. Mary Berry visits Scone Palace, the epicentre of Scottish history, where she rustles up classics including venison wellington and cock-a-leekie soup in the estate kitchen. Also in HD. [AD,S,SL]
1/4. Mary Berry learns what it takes to keep Highclere Castle running in today's world, and creates a delicious spread including gamekeeper's stew in the estate's kitchen. Also in HD. [AD,S,SL]