Elena’s Restaurant is known nationwide for their delicious Filipino food. The Pork Adobo Fried Rice Omelette is Elena’s #1 most popular dish, and for good reason. It’s about as simple as it sounds, Filipino fried rice mixed with pork adobo, wrapped in an egg omelette. Co-Owner Mellissa Cedillo talks about how her mother, Elena, came up with this local favorite.

Mary rediscovers the city of Bristol. She had her first job here, this is where her late son studied at university and the city is home to her granddaughter. She enjoys some new experiences and cooks some favorite dishes.

In this episode, Mary is working behind the scenes at a beautiful Indian wedding.

Making the most of ingredients, limiting waste, and cooking from scratch help to keep a kitchen frugal, as Mary proves that watching pennies does not have to mean sacrificing flavor. School Chef of the Year Holly Charnock shows how she recreates her award-winning recipes for schoolchildren on a budget. Mary then visits Cackleberry Farm to learn about the useful and economical egg.

Vietnamese American Chef Andrew Le is friendly, carefree, fun and funny. He is also passionate about his work, family and mother who is keeper of all the secret broths! In this episode we learn about how the Le family immigrated to Hawaiʻi after the Fall of Saigon in 1975 and became an American success story. Today they own one of the most popular restaurants in Hawaiʻi.

Full of foolproof recipes and shortcuts for inexperienced cooks, this episode aims to build confidence in the kitchen. Mary demonstrates an easy stir fry, a simple salmon burger, and a delectable sponge dessert before meeting with the Men’s Pie Club, a group set up to combat social isolation. Then she joins a pair of food-blogging brothers as they teach their cousins how to make family recipes.

Mary and her daughter, Annabel, head to Carmarthen Bay with forager Craig Evans, who has vast knowledge of edible plants. Mary then travels to Cumbria to meet Harrison, “The Fell Foodie,” who roasts a seabass followed by a lemon and blueberry cake all made from scratch on a camp stove near an idyllic stream. Finally, Mary rustles up her family’s favorites, including Paradise Chocolate Cake.

“The more the merrier” is a motto Mary Berry lives by, as do the team from Homebaked Bakery, who feed the hordes attending Liverpool FC soccer games. On a smaller scale is Andrews, who can smore more than 400 lbs. of meat a night in his suburban backyard.

Gather one last time with the three remaining home cooks as they get ready for the grand finale feast. In the final round, their challenge is to prepare an entire meal that represents their Great American Recipe. Who will be named the winner?

A new series with host Berry sharing the joy of our obsession with food, from cooking and growing to sharing it. She meets up with some of Britain’s most passionate cooks and growers who share their stories and reveal the power food has to change lives and shape futures.