Jamie has done his research to find out exactly what we, as a nation, love to eat.
He's taken 18 of our favourite ingredients and created 7 new, easy and delicious ways to cook them.
We're talking about those meal staples we pick up without thinking - chicken breast, salmon fillet, mince, eggs, potatoes, broccoli, mushrooms, to name but a few.
Jamie will share 7 achievable, exciting and tasty ways to cook each of these hero foods, requiring minimal time, effort and a maximum of only 8 ingredients.
In her passport Victoria Wood listed her occupation as 'entertainer' - and in stand-up and sketches, songs and sitcom, musicals and dramas, she became the greatest entertainer of the age. Those things that might have held her back - her lonely childhood, her crippling shyness and above all the disadvantage of being a woman in a male-run industry - she turned to her advantage to make extraordinary comedy about ordinary people living ordinary lives in ordinary bodies. She wasn't fond of the term, but Victoria Wood truly was a national treasure - and her loss is still keenly felt.
Victoria had plenty of stories still to tell when she died in 2016, and one of those was her own autobiography.
It has been 30 years since Noel Fitzpatrick graduated as a veterinary surgeon, and that 22-year-old from Ballyfin, Ireland, is now one of the leading veterinary surgeons in the world. The journey to that point has seen Noel treat thousands of animals - many of whom were thought to be beyond help - animals that have changed his life, and the lives of those around them, for the better.
If the No.1 Sunday Times bestseller Listening to the Animals was about Noel's path to becoming The Supervet, then How Animals Saved My Life is about what it's like to actually be The Supervet. Noel shares the moving and often funny stories of the animals he's treated and the unique 'animal people' he has met along the way. He reflects on the valuable lessons of Integrity, Care, Love and Hope that they have taught him - lessons that have sustained him through the unbelievable highs and crushing lows of a profession where lives are quite literally at stake.
Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War.
Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale.