Paul Hollywood is joined by Scotland's highest-qualified German pastry chef Falko Burkert as they celebrate the best of pies and puds. Falko shows Paul how to make the original exacting version of the classic apple strudel and Paul convinces Falko that his own school dinner staples of gypsy tart and corned beef hash are pretty good pies and puds too.
Paul Hollywood takes afternoon tea at the Dorchester Hotel in London, his first visit there after being head baker 20 years ago. Claire O'Connell tests his skills at creating the hip new sensation 'cake pops' and Paul updates a Scandinavian classic with Scottish salmon to become his very own 'Hollywood's temptation'.
Paul Hollywood is joined by chef Nigel Haworth as they celebrate the best of British hearty food. Nigel leaves behind his Michelin-starred cuisine and recreates his favourite childhood pie - mutton pudding with Lancashire black peas. Paul adds his own meat and two potato pie to the menu, along with the lightest milk panna cotta pudding.
Paul Hollywood makes a Thai chicken pie with ingredients from Yorkshire, a pumpkin and ginger cheesecake from Kent, and creates charming English-flavoured turkish delight with Merle Moustafa, an artisan cook from Lewes in Sussex.
Paul Hollywood raises the humble fish pie to the height of luxury he thinks all the best British pies and puddings deserve, complete with smoked langoustines and saffron. He also uncovers the flavours of summer for his little fruit pies and invites the Meringue Girls to fill his kitchen with colour.
Paul Hollywood creates his favourite pies and puddings with a lovingly-crafted cheese from Botton in Yorkshire, lavender from Kent and a huge amount of perfect chocolate from chocolatier Paul A Young.
Paul Hollywood's pies and puds pack a real punch in this episode, with a tart created from three types of onion, a delicate roulade pudding created with Britain's most traditional peppermint fragrance, and spiced biryani pies from Indian chef Manju Mali.
Paul Hollywood uncovers the best of British pies and puddings with Scotland's world champion scotch pie maker Andrew Chisholm. Also on the menu is nearly as much beetroot as one baker can handle, and Spanish chef Omar Allibhoy and his delicious Iberian pies and puds.
Paul Hollywood celebrates the best of British pies and puds with the Marshmallowists and their perfect accompaniments to his sticky toffee pudding. Also on the menu is his recipe for salted caramel coffee eclairs and tasty picnic empanadas.
Paul Hollywood celebrates his favourite flavours as he rediscovers a recipe from Cumbria's sea-faring history, a cheese from Yorkshire that nearly got banned, and flavours from his years living in Cyprus he thought he would never taste again with cook Tonia Buxton.
Paul Hollywood celebrates British home cooking when Michelin-starred pub grub chef Tom Kerridge shares his favourite pud with Paul - his mother's bread and butter pudding. Not to be outdone, Paul recreates his own mum's teatime treats and realises she had a better recipe for pastry than he has ever had. Historian Dr Alex Langlands joins him in overturning the theory behind the classic Sussex pond pudding and rewriting the history books.
Paul Hollywood proves that Britain's pies and puddings are among the best in the world as he is joined by American baking boys Outsider Tart for a Great Transatlantic Bake Off. But when it comes to pies, Paul's Scottish buffalo steak pie wins the day, and Paul discovers the strawberry of the future down in Kent.
Paul Hollywood gets his British pies and puddings spiced up with the irrepressible Levi Roots, before returning the favour with his own Caribbean banana tarte tatin. With his recipes returning to home shores, he picks up an unusual use for seaweed and creates choux puffs with home-grown mushrooms.
Paul Hollywood celebrates British pies and puddings with the ladies of a Chippenham truck stop, and creates a bacon and egg pie inspired by their surprisingly healthy roadside fare. And Chinese chef Andrew Wong is won over by Paul's creation of something that could only exist in Britain - a Chinese chow mein pie.
Paul Hollywood is joined by Rachel Allen as they celebrate the best of family pies and puddings. Rachel cooks her own children's favourite raspberry and coconut pudding, and Paul creates his family's treat of brie, cranberry and brioche pie. Out and about, Paul tries something new with a goatmeat pie and reinvents something old with his Scottish cranachan cheesecake.
Paul Hollywood celebrates the best of British pies and puddings with Michelin-starred chef Glynn Purnell, who leaves fancy fine dining aside to celebrate the chicken curry pies he loves from his Saturday football matches. Paul is also a guest of Lord Hopetoun on his Scottish estate, where he uncovers the seasonal secrets of game pie, before updating the 70s classic Arctic roll.
Paul Hollywood proves he has the best pies and puds for everyone. He joins the lads of the Clifton Chilli Club in eating some of Britain's hottest chillis for his cornbread pies, and creates delicate sugar flowers with Peggy Porschen to decorate his light strawberry mousse cake.
Paul Hollywood celebrates the best of British pies and puddings with a luxurious black pudding sausage plait, a nostalgic pudding flavoured with black liquorice, and his take on the classic black forest trifle.
Paul Hollywood uncovers the finest British pies and puddings as he gets an exclusive look at the drawings of William and Kate's wedding cake from master cake decorator Fiona Cairns. Out and about, the best Scottish heather honey and the most loved home-style fish curries get the Hollywood Pies and Puds magic.
Paul Hollywood celebrates the best of British pies and puddings with cake decorator Adam Cox and a pina colada pudding topped with a miniature Paul Hollywood reclined under a palm tree. Out and about, Paul explores how pies bring flavours together like nothing else, with individual rabbit and pancetta pies and one great big Yorkshire classic apple and Wensleydale cheese pie.
