Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. For the French toast the eggs are flavoured with vanilla and then the cooked toast is tossed in caster (superfine) sugar. James Martin focuses on cakes made for special occasions. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. 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. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! Which team will be crowned winner and take home the $50,000 prize? He meets a local family who teach him how to bake traditional national treats and creates his own version. 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. Paul Hollywood is in Bergen to learn more about Norwegian baking. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London. James Martin focuses on traditional Italian desserts. If you continue to use this site we will assume that you are happy with it. Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." Trisha and her sister cook with autumn crops from a local community garden. 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. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. 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. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties. Paul is in Antwerp to learn about Belgian baking. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. He meets locals and learns how to make some traditional baked goods. She serves up turkey and dressing casserole, roasted carrots and sweet potato pie. Guy Fieri visits eateries that put their heart into everything they do. Guy Fieri gets a taste of international flavours. They create few dishes and most of the ingredients are pantry staples. And, they make a motorised basketball-themed Santa cookie. The five bakers create desserts that look like Santa Claus. Nancy is hosting Thanksgiving dinner. Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego. Condensed Homemade Cream of Mushroom Soup, Cookies n Cream Strawberry Cheesecake Bars. January 22, 2012 By Aarthi 33 Comments. 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. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. 4) Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut. In California, an Italian joint stays true to a family ravioli recipe. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. Plus, a magnificent boiled orange and brazil nut cake. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking. The seven remaining bakers must make witches' fingers and toes in the first round. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. The five remaining bakers turn cream puffs into "scream puffs". He focuses on the staples - sugar, cream, strawberries and fresh fruit. 3) Heat the butter and oil in a frying pan and fry the egg-soaked bread until golden and scorched in parts, on both sides.

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