Plans
×
   Sign Up
Planet Eat
Planet Eat
Planet Eat
Watch Live
Watch Live
Channel GuideRecommendations
Lamb Butchery Masterclass with Etana Diaz
11:39 PM - 00:38 AM
03 February
Realising your Restaurant Dream: Grab the Investors’ Attention
11:29 PM - 11:39 PM
03 February
Storytelling Through Food Photography: Food Photography Kit
11:17 PM - 11:29 PM
03 February
Inspired American Cooking: Oatmeal Craisin Cookies
11:00 PM - 11:17 PM
03 February
An Italian Journey: Sardinia
10:46 PM - 11:00 PM
03 February
Duncan's Butchery Masterclass: Carvery Leg of Lamb
10:35 PM - 10:46 PM
03 February
Hangovers Deserve Better: Secker Triple Decker
10:27 PM - 10:35 PM
03 February
Realising your Restaurant Dream: Don’t Ask For Too Little Money
10:19 PM - 10:27 PM
03 February
Branding the Chef: Social Media
10:10 PM - 10:19 PM
03 February
Ultimate Supper Club: Salmon Risotto
09:59 PM - 10:10 PM
03 February
Simon's Butchery Masterclass: Butterfly leg of Lamb
09:48 PM - 09:59 PM
03 February
Simon's Butchery Masterclass: Secret Steaks
09:37 PM - 09:48 PM
03 February
Baking Sourdough: The birth of a sourdough mother starter
09:25 PM - 09:37 PM
03 February
Realising your Restaurant Dream: Don’t Give Up Your Day Job Until You’re Ready
09:18 PM - 09:25 PM
03 February
Michelin Star Recipes: Khubani Soya Keema
09:08 PM - 09:18 PM
03 February
Food Matters: Popcorn, 2 Ways
08:57 PM - 09:08 PM
03 February
The Complete Egg: Black Pepper Tortilla
08:48 PM - 08:57 PM
03 February
Middle Eastern Adventures: Sharkaseya
08:37 PM - 08:48 PM
03 February
How To Be a Young Person's Food Presenter: Energy Up!
08:22 PM - 08:37 PM
03 February
An Italian Journey: Napoli
08:08 PM - 08:22 PM
03 February
ICCA Dubai: Grilled Lamb Chops
07:57 PM - 08:08 PM
03 February
Food and Fitness: Hot Chicken Salad
07:45 PM - 07:57 PM
03 February
Silwood School of Cookery: How to Make Meringues
07:31 PM - 07:45 PM
03 February
Giulia's Introduction to Food Photography: Know Your Light
07:19 PM - 07:31 PM
03 February
How To Be a Young Person's Food Presenter: Speed of Delivery
07:03 PM - 07:19 PM
03 February
Food and Travel Writing: Is food and travel writing for you?
06:54 PM - 07:03 PM
03 February
Hangovers Deserve Better: Hash Browns
06:44 PM - 06:54 PM
03 February
ICCA Dubai: Eclairs
06:31 PM - 06:44 PM
03 February
A Very Swedish Affair II: Swedish Potato Rosti
06:23 PM - 06:31 PM
03 February
An Italian Journey: Puglia
06:10 PM - 06:23 PM
03 February
How To Review a Restaurant: How to get your review published
06:01 PM - 06:10 PM
03 February
Inspired American Cooking: Savoury Southern Biscuits
05:53 PM - 06:01 PM
03 February
From Beder's Kitchen: Episode 1
05:30 PM - 05:53 PM
03 February
Fridgeraiders: Best Left Over Sandwich Ever
05:20 PM - 05:30 PM
03 February
Cooking with The Vegan Pixie: Mushroom Lasagna
05:07 PM - 05:20 PM
03 February
ICCA Dubai: Fruit Tartlets
04:55 PM - 05:07 PM
03 February
Food and Nutrition: Orange Squash Chocolate Cupcakes
04:43 PM - 04:55 PM
03 February
The Complete Egg: Pancakes In Bed
04:34 PM - 04:43 PM
03 February
Food and Fitness: Seared Tuna and Spicy Soy Greens
04:20 PM - 04:34 PM
03 February
Silwood School of Cookery: How to Make Velouté Sauce
04:10 PM - 04:20 PM
03 February
Butcher Farrell's Way with Meat: Steak Americana
04:00 PM - 04:10 PM
03 February
From Beder's Kitchen: Episode 3
03:35 PM - 04:00 PM
03 February
Silwood School of Cookery: How to Make Bread
03:20 PM - 03:35 PM
03 February
Fridgeraiders: Ma-so Stir Fry Beef
03:09 PM - 03:20 PM
03 February
Around the World in 80 Minutes: Mexican Elote
02:58 PM - 03:09 PM
03 February
Food and Fitness: Beef Steak and Mustard Greens
02:46 PM - 02:58 PM
03 February
Cocktail Making Masterclass: Classic Martini
02:39 PM - 02:46 PM
03 February
An Insight into Butchery: How to prepare a loin of pork
02:23 PM - 02:39 PM
03 February
A Very Swedish Affair: Soft Shell Crab
02:15 PM - 02:23 PM
03 February
Realising your Restaurant Dream: Finding Your Price Point
02:08 PM - 02:15 PM
03 February
Michelin Star Recipes: Paneer Tikka with Corn Chaat
01:57 PM - 02:08 PM
03 February
Storytelling Through Food Photography: Shaping Light - Renaissance Style
01:43 PM - 01:57 PM
03 February
BBQ Cooking with The Smokin Elk: Lamb Shaslik
01:30 PM - 01:43 PM
03 February
Baking Sourdough: Developing the gluten structure
01:09 PM - 01:30 PM
03 February
The Complete Egg: Crab and Mackerel Boats
00:59 PM - 01:09 PM
03 February
Food and Nutrition: Garlic Mushroom Bake
00:48 PM - 00:59 PM
03 February
Food Matters: Fruit Jellies
00:38 PM - 00:48 PM
03 February
Cooking with The Vegan Pixie: Little Peckers Katsu Curry
00:26 PM - 00:38 PM
03 February
Duncan's Butchery Masterclass: Lamb Noisette
00:16 PM - 00:26 PM
03 February
Branding the Chef: Photography
00:09 PM - 00:16 PM
03 February
Ultimate Supper Club: Flank Steak and Chimichurri
11:57 AM - 00:09 PM
03 February
One Pot Campervan Recipes: Stove Top Ham and Cheese Toastie
11:45 AM - 11:57 AM
03 February
ICCA Dubai: Quail Spatchcock with Berry Glaze
11:34 AM - 11:45 AM
03 February
Giulia's Introduction to Food Photography: Storytelling
11:26 AM - 11:34 AM
03 February
How To Be A Food Writer: An Introduction to Food Publishing
11:16 AM - 11:26 AM
03 February
Silwood School of Cookery: How to Prepare Petit Four Glace
11:04 AM - 11:16 AM
03 February
Food and Travel Writing: Putting it into practice
10:56 AM - 11:04 AM
03 February
Giulia's Introduction to Food Photography: Dark & Moody
10:37 AM - 10:56 AM
03 February
Food and Fitness: Thai Beef Salad
10:24 AM - 10:37 AM
03 February
Branding the Chef: Final Advice
10:18 AM - 10:24 AM
03 February
ICCA Dubai: Fish a La Meunière
10:08 AM - 10:18 AM
03 February
Hangovers Deserve Better: Zapiekanki
09:58 AM - 10:08 AM
03 February
An Insight into Butchery: How to prepare a rib of beef
09:44 AM - 09:58 AM
03 February
Farmer Angus' Butchery Masterclass: Biltong
09:34 AM - 09:44 AM
03 February
Authentic South African Cooking: Cheesy Pap Bites
09:19 AM - 09:34 AM
03 February
Silwood School of Cookery: How to Debone a Chicken
09:02 AM - 09:19 AM
03 February
Butcher Farrell's Way with Meat: All About an Old Sheep
08:27 AM - 09:02 AM
03 February
Cooking with The Vegan Pixie: What the Cluck & Leek Pie
08:14 AM - 08:27 AM
03 February
Michelin Star Recipes: Rogan Josh Lamb Shank
08:04 AM - 08:14 AM
03 February
One Pot Campervan Recipe: Sweet Potato Toast
07:53 AM - 08:04 AM
03 February
LIVE
The Asian Vegetarian: Kenyan Okra
07:43 AM - 07:53 AM
03 February
Around the World in 80 Minutes: Indian Dal
07:29 AM - 07:43 AM
03 February
Food and Nutrition: Tomato Gazpacho
07:17 AM - 07:29 AM
03 February
Leftover Turkey Recipes: Turkey Bento Box
07:05 AM - 07:17 AM
03 February
Middle Eastern Adventures: Atayef
06:56 AM - 07:05 AM
03 February
Authentic South African Cooking: Chakalaka
06:49 AM - 06:56 AM
03 February
A Very Swedish Affair: Cod and Samphire
06:35 AM - 06:49 AM
03 February
Butcher Farrell's Way with Meat: Posh Sausage Roll
06:20 AM - 06:35 AM
03 February
Silwood School of Cookery: Chopping Techniques
06:11 AM - 06:20 AM
03 February
Food and Fitness: Salmon and Almond Greens
05:58 AM - 06:11 AM
03 February
Authentic South African Cooking: Bunny Chow
05:48 AM - 05:58 AM
03 February
Silwood School of Cookery: Making Stocks
05:32 AM - 05:48 AM
03 February
Ultimate Supper Club: Pan Fried Seabass
05:21 AM - 05:32 AM
03 February
Leftover Turkey Recipes: Creamy Turkey Leeky Pie
05:06 AM - 05:21 AM
03 February
The Story of PickyWops: What is PickyWops?
04:58 AM - 05:06 AM
03 February
Farmer Angus' Butchery Masterclass: Pork Neck
04:51 AM - 04:58 AM
03 February
Lemon Compendium Recipes: Bobotie
04:42 AM - 04:51 AM
03 February
The Complete Egg: Spicy Scotch Eggs
04:31 AM - 04:42 AM
03 February
Food and Fitness: Venison Chilli
04:19 AM - 04:31 AM
03 February
Around the World in 80 Minutes: Italian Parmigiana
04:04 AM - 04:19 AM
03 February
Simon's Butchery Masterclass: Linking Sausages
03:53 AM - 04:04 AM
03 February
Farmer Angus' Butchery Masterclass: Fillet, Rump & Sirloin
03:32 AM - 03:53 AM
03 February
One Pot Campervan Recipe: Egg Fried Rice
03:21 AM - 03:32 AM
03 February
ICCA Dubai: Pistachio Gateaux
02:59 AM - 03:21 AM
03 February
Ultimate Supper Club: Duck in Balsamic Glaze
02:46 AM - 02:59 AM
03 February
How To Be a Young Person's Food Presenter: Eyes Down The Lens
02:33 AM - 02:46 AM
03 February
The Asian Vegetarian: Corn and Black Bean Salad
02:21 AM - 02:33 AM
03 February
Food Matters: Grandma's Pancakes
02:11 AM - 02:21 AM
03 February
Michelin Star Recipes: Macher Johl
01:59 AM - 02:11 AM
03 February
BBQ Cooking with The Smokin Elk: Shakshuka
01:44 AM - 01:59 AM
03 February
From Beder's Kitchen: Episode 2
01:18 AM - 01:44 AM
03 February
Realising your Restaurant Dream: Grab the Investors’ Attention
01:08 AM - 01:18 AM
03 February
An Italian Journey: Tuscany
00:56 AM - 01:08 AM
03 February
Indian Cooking Reimagined: Fermented Lentil Doughnuts
00:42 AM - 00:56 AM
03 February
One Pot Campervan Recipes: The Ultimate BLT
00:30 AM - 00:42 AM
03 February
How To Be A Food Writer: Identifying Culinary Trends
00:21 AM - 00:30 AM
03 February
ICCA Dubai: Roulade of Beef with Parsley and Potato
00:08 AM - 00:21 AM
03 February