The Food Programme

Sheila Dillon looks at the role food plays in different faiths and how increasingly churches, temples and mosques are being tasked with feeding people who have fallen victim to recession.Producer: Maggie Ayre.

A Winning Meal - the menu behind the Food and Farming Awards. Chef, Arthur Potts-Dawson tells the story behind a celebratory meal created using ingredients from UK food producers who were nominated for the BBC Food and Farming Awards.Presented by Sheila Dillon. Produced by Emma Weatherill.

Originally the street food of German immigrants to the United States, the hot dog was the original artisan sausage in the late nineteenth century before going 'downscale' and becoming the cheap food for the masses. Now not just a watery, synthetic thing from a can, a new breed of pedigree frankfurter is on the rise. Tom Parker Bowles reports.Producer: Maggie Ayre.

Sheila Dillon meets finalists in the BBC Food & Farming Awards offering ideas for our food future, from making more local food available online to redistributing spare food. Joining Sheila to explore these ideas are Kath Dalmeny, research director of Sustain, and Christine Tacon, former CEO of the Coop's farms.Under discussion are Growing Communities in East London, Riverford Organics in Devon, Cornish Food Market, The Real Bread Campaign, and Fareshare.Producer: Toby Field.

From Moroccan food to traditional British puddings. Valentine Warner and Charles Campion taste their way through the BBC Food & Farming Awards "Best street food or takeaway" category.The judges had the challenge of travelling and eating their way around the three finalists very different stories in what turned out to be something of a "food road trip" .Charles and Valentine, find out about north African cooking cuisine with The Moroccan Soup stand team in west London, they talk authentic Indian dishes at Inder's Kitchen in Cambridge, and if it's acceptable to have strawberry jam in a Bakewell Tart at The Pudding Stop, a small team who bake desserts and then sell them from in a van parked outside a train station.After the journey both Charles and Valentine have to decide a winner.Producer: Dan Saladino.

Loving lard - Tim Hayward delves into the guilty pleasure of eating animal fat. Lard is so unfashionable that the word is used as an insult. But Tim goes on a mission to reclaim lard and argue that it can be enjoyed as part of a healthy diet.Science journalist Gary Taubes is researching saturated animal fats and says that eating lard is healthy. Food writer Oliver Thring visits restaurant Quo Vadis where chef Jeremy Lee is a lard evangelist. And Tim hears about gourmet Italian lardo di colonnata.Presented by Tim Hayward and produced by Emma Weatherill.

John Inverdale looks at innovations in the food offerings at football grounds that aim to give fans and players alike a better eating experience than the traditional burger and pie. He visits League Champions Manchester City who are leading the way in the food revolution.Producer: Maggie Ayre.

Tim Hayward glimpses the future of the domestic oven. After decades of remaining relatively unchanged, ovens will soon be intelligent , with probes, steam and user interfaces.Mary Berry gives Tim some tips on how best to use your oven, and food historian Bee Wilson explains how ovens used to be so cutting edge that people were afraid of them.Presenter: Tim Hayward. Producer: Emma Weatherill.

Tristram Stuart reports on the latest ideas to tackle our growing mountains of food waste by thinking creatively and producing good food from surplus produceProducer: Maggie Ayre.

British blue cheese is aspiring to move from niche to mass market. Blue cheese has been made on the continent since Roman times. But in the UK, blue in cheese was historically viewed as "white cheese gone wrong". Now, British blue cheese producers are trying to make creamy, sweet, salty cheeses in a European style to compete with the continental imports of Gorgonzola, Cambozola and Danish Blue.Sheila Dillon travels to the British Cheese Award to search for the perfect blue cheese for the mass market's palate. Food historian Ivan Day explains why Stilton was the most expensive cheese in Victorian Britain. And cheese maker John Longman shows Sheila how to turn a cheese blue. Presented by Sheila Dillon and produced by Emma Weatherill.