Which team will fail to impress and get sent home? James Martin puts festive desserts under the spotlight. Then, the bakers have to merge chocolate with unusual ingredients. Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. In Portland, OR, a family-run sausage spot makes homemade meats. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. Pour off the excess liquid. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Rinse and drain. This recipe was provided by a chef, restaurant or culinary professional. Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. It’s… He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. The six bakers are tasked with reinventing panettone. Squeeze dry of the excess water. This terrific paella recipe replaces the traditional seafood in a Spanish paella with banana blossoms and nori. 4) For the white vinaigrette: Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. It is important to soak the strips in a large bowl of cold water with white vinegar to prevent discoloration. Recipe courtesy of Chef Khai, Ana Mandara Vietnamese Restaurant, San Francisco, CA, Sign up for the Recipe of the Day Newsletter Privacy Policy. Lemon-Blueberry Ricotta-Buttermilk Pancakes. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. The beach is a great party venue, and can even make a practical contribution to the smallholding, as Hugh discovers when he makes seaweed fertiliser. Baking experts and Salt Lake City friends Brenda Nibley and Alisha Nuttal create a grand cookie build for a local theatre launching A Christmas Carol. He also meets a potato fanatic and the head baker at the Merrion Hotel. She serves up turkey and dressing casserole, roasted carrots and sweet potato pie. James Martin focuses on cakes made for special occasions. Then, they create desserts that look like witches along with broomsticks. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. Four years after giving up city life to move to rural Dorset, Hugh Fearnley-Whittingstall re-tells the story of his years as a small holder. In the grand finale, the remaining chefs compete to see who can impress the judges the most and take home the massive $25,000 prize money. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Hugh describes the highs and lows of rearing poultry, from acquiring his first hens, to teaching them to climb his fox-proof high rise chicken hut. white vinegar. Nancy’s family arrive at the farmhouse for Thanksgiving. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. They make Georgia peach BBQ turkey wings and a vanilla apple sheet pan pie. Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire. James Martin makes chocolate the key ingredient in his desserts. James Martin makes eggs the key component to his desserts. And, she makes yummy turkey brine! The final two teams battle it out to impress the judges with their incredibly terrifying displays. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking. white vinaigrette, recipe follows. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. Add peanuts to oil, reduce heave to medium-low, and cook, stirring frequently, until golden brown, … Tia assembles some of her favourite holiday dishes to share with her closest friends. In California, an Italian joint stays true to a family ravioli recipe. 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