How does a working class autodidact, with no visible means of support, maintain his role as the leader of a cult British underground band into its fifth decade? Comedian and writer Stewart Lee, director Michael Cumming and James Nicholls investigate the mysterious existence of Robert Lloyd, Britain’s ultimate post-punk survivor. Robert Lloyd’s Prefects played with The Clash on the White Riot tour in 1977, and their ongoing incarnation, as Birmingham’s Captain Beefheart suffused post-punk poets The Nightingales, recorded more John Peel sessions than any other band. Ever. But what were the social, cultural and economic circumstances that enabled and sustained such outsider artists in the punk and post-punk eras, and how has the world changed to the point where such figures are unlikely to flourish in the same way today? Lloyd’s own odyssey echoes how abstract notions of social mobility, of the value of culture and music, have changed in the last five decades.

Nigel Slater explores the Middle East, cooking and eating with the people of Lebanon, Turkey and Iran, as he discovers the secrets of the world's oldest cuisines.

A film about Richard Batterham – the last of Bernard Leach’s practicing apprentices.

Nigel Slater shares his favourite festive treats that make Christmas a truly tasty time of year, with tips on cooking a feast for many, or some simple self-indulgence to get the festive juices flowing.

Nigel Slater explores classic culinary pairings, working out why these combinations work so well together and how we can use this knowledge of paired foods to make us better cooks

An adaptation of celebrity chef Nigel Slater's bestselling memoir, 'Toast' is the ultimate nostalgic trip through everything edible in 1960's Britain. Nigel's mother was always a poor cook, but her chronic asthma and addiction to all things canned does not help.

Celebrities' lives are explored through the food that has personally affected them.

Savour the top gastronomic delights that every diner should sample in their lifetime, as voted for by members of the public. It's a mouth-watering journey through childhood favourites, exotic dishes and bizarre but delicious fare.