Mary Berry's Quick Cooking — Season 1

Mary makes her first ever visit to Rome to explore a cooking culture that she has always adored. Inspired by her Italian adventure, Mary whips up some irresistible dishes.

Mary joins the crowds at her first ever music festival to explore the food pop-ups. She gets help from festival headliner Rick Astley, who in turn enlists Mary to help on stage!

Mary is heading to the hustle and bustle of Marrakech in Morocco. Immersing herself in the mayhem of the medina on a mission to explore every side of Moroccan cuisine, Mary is inspired by the aromatic flavours and smells and rustles up some quick dishes that make the most of them. From the mounds of olives and heady spices at the markets, to the slow-cooked tagines made in the heart of a family kitchen and the high-end delights of the country's greatest chef, Moha Fedal. In her own kitchen, she brings the fragrant flavours home cooking a speedy lamb tagine, a spicy carrot humus and a fresh summer salad.

Mary is off to join the Navy onboard one of its most powerful warships, the HMS Defender, to learn how they turn out hundreds of meals a day against the clock and on a tight budget. Whilst the crew run a war-training exercise on board the ship, Mary heads to the galley to see if she can help the kitchen team with the mammoth task of prepping, cooking and serving 240 meals from scratch in just 75 minutes. Known as ‘action messing' Mary is really cooking against the clock.In her own kitchen, Mary creates dishes inspired by her experience at sea - a tempting crumble fish pie, special cauliflower soup and moreish mini sausage rolls.

Mary is out in London's West End. The area attracts millions of visitors each year and Mary is joining them to seek out the secrets of getting busy people fed quickly and well.

Mary is given an access-all-areas pass at Heathrow airport to see what is needed to keep one of the busiest airports in the world fed and running smoothly.