Indulge in a feast of classic culinary programmes that chart the evolution of the nation's tastes - and 麻豆社 cookery shows - over time.
Delia Smith starts her cookery course by tackling eggs. (1978)
Even a complete beginner can make delicious bread. (1978)
Delia takes the mystery out of making pastry. (1978)
Delia shows a range of ways of preparing tasty fish dishes. (1978)
Delia offers advice on both choosing and cooking meat. (1978)
Delia shares her tips on how to avoid lumps and curdling. (1978)
Delia shows how to use spices to produce beautiful food. (1978)
Get the best out of winter veg with these delicious recipes. (1979)
Delia prepares unusual and economical meals from a range of pulses. (1979)
Delia makes several delicious and economical puddings. (1979)
Join Fanny Cradock at home and share in her party preparations. (1970)
Ken Hom shows how to prepare one of China's most spectacular dishes. (1984)
Ken Hom advises on choosing and using a wok. (1984)
Ken Hom demonstrates two delicious vegetable dishes. (1984)
Ken Hom gives a guide to the most common types of Chinese noodle. (1984)
Ken Hom focuses on the key techniques used to cook meat in Chinese cuisine. (1984)
Ken Hom visits a typical food market in Wanchai, Hong Kong. (1984)
Ken Hom joins his family for dim sum at a restaurant in Hong Kong. (1984)
Ken Hom visits a Hong Kong fishing village, and cooks steamed fish. (1984)
Keith Floyd celebrates the great gastronomic regions of France. (1987)
Keith Floyd journey starts in the Dordogne where he makes a Perigordian salad. (1987)
Keith Floyd visits Gevrey-Chambertin and Dijon in Burgundy. (1987)
Keith takes a balloon trip to the Munster valley which is famous for its cheese. (1987)
Keith visits Biarritz and prepares Piperade, a traditional Basque dish. (1987)
