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. The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. Then they're tasked with making impressive cakes that look like an igloo. Which team will be crowned winner and take home the $50,000 prize? Transfer to a large bowl and soak in tepid water for 30 minutes. He ventures to various locations to source fresh produce and create stunning dishes. River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team share their secrets on how to enjoy the perfect Christmas holiday. Two 350ml bottles beer, lager-style preferred, 900g center-cut cod fillet (scrod), trimmed and bones removed, 1 small spring onion (white and green), minced. Brenda and Alisha create a six-foot-tall cookie nutcracker for local dancers, plus a replica of a house in Haiti for a non-profit fundraiser. Paul visits Hollywood for the very first time. . Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties. Fish & Chips is my kids favourite dish of all. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu. Trisha hosts her family for a huge Thanksgiving meal. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour. He meets locals and learns how to make some traditional baked goods. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. but I think they are more attracted, Finally, I'm back on track again after another short vacation. In the final round they create cakes that are plaid inside and out. James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. He focuses on the staples - sugar, cream, strawberries and fresh fruit. James Martin puts festive desserts under the spotlight. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. In California, an Italian joint stays true to a family ravioli recipe. Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. But, which festive desserts will he make? A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. Her dishes are perfect for celebrations and family dinners. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. jamie oliver's fish & chips. Tia assembles some of her favourite holiday dishes to share with her closest friends. assalamu'alaikum wrt wbtsemalam jam 1030pm si anak dara memberitahu kepada ibunya:"ummi! The three finalists make gingerbread showpieces to mark the 35th anniversary of the Christmas movie Gremlins. Brenda Nibley and Alisha Nuttall design a shortbread replica of the famous City County Clock Tower and create a replica of an English cottage-style home. The four remaining bakers attempt to make candy bar-influenced desserts. Who will be sent home? On the menu is lemon and pea alfredo and kale salad. Tuning into the wild Dorset landscape, Hugh explains why wild food, both plants and animals, should always be a prime part of the smallholder's diet. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best that winter has to offer with the definitive guide to locally produced, seasonal food. Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire. Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." Celebrating his affection for pigs, Hugh brings viewers up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles. Guy Fieri gets the lowdown on some enduring traditions. In Portland, OR, a family-run sausage spot makes homemade meats. Mix together the flour and the beer, then fold in the egg whites. Fish & Chips is my kids favourite dish of all. The seven remaining bakers must make witches' fingers and toes in the first round. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding. James Martin makes chocolate the key ingredient in his desserts. Guy Fieri is on the road to sample first-class seafood. Don't feel like messing up my kitchen for, Ingredienti:Bollire le patate finchè saranno ben cotte. Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles. Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. He explores the Los Angeles baking scene. From hedge-laying to charcoal-making and mouse-charming, Hugh describes the rural skills he has learned, and the bizarre local antics he took part in. The six remaining bakers work in teams to create a brain-themed dessert. Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. But, which of his frozen treats will he demonstrate? Guy Fieri visits eateries that put their heart into everything they do. Trisha Yearwood stays organized on Thanksgiving by preparing an array of dishes ahead of time that are perfect to hold and heat up on Turkey Day. Ree takes on a Thanksgiving-themed Q and A. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. Which team will be sent home? . The six bakers are tasked with reinventing panettone. Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. Trisha invites her close friends over for a stress-free Thanksgiving meal. The five bakers create desserts that look like Santa Claus. . . Which team will be sent home? In Denver, he tries rabbit and chitlings. Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal.