5:15pm
Great Britain are the most successful nation in European Cross Country Championships history with 61 titles, but will they be adding to that total this year? There are 19 gold medals on offer in the Portuguese capital, Lisbon, including the men's and women's elite races, and a mixed relay. Norwegian star Filip Ingebrigtsen won the men's race in the Dutch city of Tilburg last year, whilst his younger brother Jakob claimed a third successive under-20s title to cement their reputation as two of the continent's best distance runners. Turkey's Yasemin Can also secured a hat trick of victories as she won the women's title for the third straight year. Steve Cram and Paula Radcliffe, who twice won the women's senior race during her career, provide expert commentary.
6:00pm
Gregg Wallace is in Gateshead at a cheese factory where they produce 3,000 tonnes of spreadable cheese every year. He follows the production of jalapeno chilli flavour cheese from a 28,000 litre delivery of milk to 5,400 squeezy tubes. The process begins in a traditional way - by making cheddar. He learns about the microbiology responsible for splitting milk into curds and whey and forming this hard cheese. He then chops 344 kilos of cheddar and gouda to make the base for his squeezy cheese, and puts it in a huge blender with whey, water and other ingredients in order to stabilise it and keep it soft and spreadable.Meanwhile, Cherry Healey is finding out how bacteria are responsible for the huge variety in smell, taste and appearance of different types of cheese. She learns that some smelly cheeses contain the same bacteria that are responsible for stinky feet. In cheese the odour is a by-product, a sign that the bacteria are silently changing the internal texture and taste of the product. She also learns the scientific rules for making perfect cheese on toast. It is all about medium sliced white bread, with precisely 50g of grated medium cheddar, set an exact 18 centimetres from the grill. Historian Ruth Goodman is finding out how cheddar, originally just one of hundreds of regional varieties in the UK, became the predominant hard cheese world wide. She discovers that it is down to a Victorian cheesemaker called Joseph Harding who first standardised production methods. She also makes a batch of processed cheese, using Kraft's original 100-year-old patent recipe.
7:00pm
The UK Championship final reaches its conclusion with a maximum of 11 frames left to decide the winner. Hazel Irvine introduces live coverage from York, where the trophy and a cheque for £200,000 await the 2019 champion.
11:00pm
Thriller based on a true story. In 1940s Eastern Europe, four Jewish brothers flee to the forest to escape persecution and death at the hands of Nazi forces after their parents are murdered. Once there, they find more refugees are using the forest as a hideout, so they band together to share resources and attempt to outwit the German forces, who are always on their tail.