Hospital food has long had a bad reputation, but after several high profile campaigns, are things finally starting to improve? In England, new regulations are being implemented which are hoped to transform the meals being served, reduce waste, and make sure staff have access to good food 24/7. 60% of hospitals are already said to be complying - will the rest be able to catch up? But with many hospitals now functioning without real kitchens - can frozen or chilled meals that are simply re-heated in hospital be a part of that? Apetito, one of the biggest caterers, believes they can be, and invited Sheila Dillon to see how they prepare tasty and nutritious food in bulk. While in Cambridge, Sheila meets those working on a brand new Children's Hospital and hears how they want good food to be central to the hospital's philosophy. It plans to give patients and their families access to more dining spaces to avoid children eating meals in bed (when possible), and it plans to have it's own kitchens cooking food from scratch. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

From energy to seasonality, Dan Saladino explores the big ideas prompted by the recent shortage of fresh produce in supermarkets. Is the now time for a major food rethink? Produced and presented by Dan Saladino

Halloumi, or hellim as its known by Turkish Cypriots, is now ubiquitous in our supermarkets, fast food chains and on restaurant menus. We import almost 50 per cent of the cheese produced in Cyprus. But its significance on the divided island from where it hails is bigger than you might imagine, and never more so than right now. In 2021, halloumi gained PDO status which means that any cheese labelled as halloumi within the EU has to be made on the Mediterranean island to a traditional recipe. And as Leyla Kazim finds, the dairy industry is having to adapt fast. But halloumi is more than just an export. On a divided island (there has been a border maintained by the UN since 1964), halloumi (Greek) or hellim (Turkish) is produced by both sides, and has been for millennia. In this programme Leyla travels to Cyprus to meet the people producing hellim and halloumi, to hear about its present and gauge it's future. She’ll watch it being made at scale in factories and in kitchens. She’ll meet dairy farmers and question the officials behind the new PDO status. And most importantly, she’ll taste a lot of halloumi. Presented by Leyla Kazim Produced in Bristol by Clare Salisbury

The story of how a photojournalist severely injured in a war zone reinvented himself through cooking. Giles Duley is now using food to transform conflict zones around the world. Produced and presented by Dan Saladino.

Sheila Dillon is on a trip through 'Delia Country'; Norwich, Norfolk and mid-Suffolk. An area with a rich agricultural past and a vibrant food present, and the place where Delia Smith has lived and worked for more than 50 years. In that time, she has championed local food traditions and food producers, and the broad variety of food and drink made in East Anglia has shaped her recipes. Delia Smith invites Sheila to join her to watch Norwich City's first home game under their new manager. At Carrow Road football club, where Delia and her husband Michael Wynn-Jones are majority shareholders, Sheila meets Delia's Canary Catering team which every match day, serve 1250 sit down meals. She joins fans by the bar at half time and Delia in the Director's dining room. In Norwich city centre, Sheila meets chef and food blogger Zena Leech-Calton and in the Waveney valley, farmer and cheesemaker Jonny Crickmore. They describe the quiet food revolution which has happened in Norfolk and Suffolk. And Suffolk fisherman and restaurateur Bill Pinney and Essex turkey farmer Derek Kelly dwell on earlier encounters with Delia. Presented by Sheila Dillon. Produced in Bristol by Clare Salisbury. Photo by Robert Wilson.