The seven remaining bakers must make witches' fingers and toes in the first round. But, which of his stunning tart recipes will he demonstrate? But, which of his frozen treats will he demonstrate? Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. Preheat oven to 350 degrees. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Plus, inspired by Antwerp's bakers, Paul creates his own recipes. Who will be sent home? He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. He creates a fantastic chocolate cake with a fizzy cola twist. The three bakers make a Christmas morning brunch with gingerbread, cinnamon and eggnog. Once the ingredients are all incorporated pour into a non-stick 22 by 12 by 8-cm loaf pan. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. In California, an Italian joint stays true to a family ravioli recipe. Turn the oven down to 160˚C. And, they make a motorised basketball-themed Santa cookie. This pumpkin bread is moist, fruity, nutty and delicious. Guy Fieri is on the road to sample first-class seafood. Paul is in San Francisco, home to one of America's most iconic breads - sourdough. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. Guy Fieri is exploring an entire world of barbecue. He bakes delicious waffles, chips and chocolate. 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. James Martin makes chocolate the key ingredient in his desserts. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! If your pan is not no Bake for 1 hour and 15 minutes. James Martin focuses on traditional Italian desserts. Guy Fieri digs in and pigs out on all things pork. The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. Mix the butter, honey and egg and stir in the pumpkin or squash. Oh yes pumpkin bread! Serve for breakfast, brunch or with dinner. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. x. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. James Martin modernises classic cakes. Serve thickly sliced for dessert, snacking, afternoon tea, elevenses or pop into packed lunches. James Martin focuses on cakes made for special occasions. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. Guy Fieri is on the lookout for worldwide flavours. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Trisha invites her close friends over for a stress-free Thanksgiving meal. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. In a large bowl, whisk to combine coconut oil, pumpkin puree, maple syrup, eggs, and yogurt. 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. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles. Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops. The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. Then, the bakers have to merge chocolate with unusual ingredients. This bread tastes even better when you let it sit for a day or so. Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast. 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. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Guy Fieri is on the road to sample all kinds of food. They make Georgia peach BBQ turkey wings and a vanilla apple sheet pan pie. A whole orange is pureed, then mixed with pumpkin, flour, sugar, walnuts, raisins, eggs and spices and baked to perfection. If ever there was a good savoury pumpkin recipe … He explores the Los Angeles baking scene. Next, they make scary mask desserts to try and spook the judges. These bread rolls are not only soft and delicious, they're also really easy to make. Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish – serve with a Sunday roast or sausages 1 hr and 40 mins Easy Brenda and Alisha make a cookie replica of a Main Street decked out as a winter wonderland and a company's mascot, an Asian water monitor lizard. Serve thickly sliced for afternoon tea or dessert. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. Who will win the $25,000 prize? In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego. And, they create holiday treats to prove the bite is as big as their bark. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake. Once cooked, scrape away from the skin and blend. A whole orange is pureed, then mixed with pumpkin, flour, sugar, walnuts, raisins, eggs and spices and baked to perfection. On the menu is lemon and pea alfredo and kale salad. 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. Plus, a magnificent boiled orange and brazil nut cake. He also meets a potato fanatic and the head baker at the Merrion Hotel. He focuses on the staples - sugar, cream, strawberries and fresh fruit. The five bakers create desserts that look like Santa Claus. Reply. The three finalists make gingerbread showpieces to mark the 35th anniversary of the Christmas movie Gremlins. Mix together pumpkin puree, eggs, oil, water, and sugar until well blended. Which competitor will make it to the final? Her dishes are perfect for celebrations and family dinners. 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. Chef James Martin celebrates the beauty of simple ingredients. The six bakers are tasked with reinventing panettone. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. Serve for breakfast, brunch, lunch, dessert, afternoon tea or elevenses. Brenda and Alisha make a giant edible figure skating rink for a skating team and their coach. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. 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. Preheat the oven to 170C/ Gas 3. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu. Cool for 15 minutes and turn out onto a cooling … Lemon-Blueberry Ricotta-Buttermilk Pancakes. Then mix in the sugar, flour and ginger. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. Nancy’s family arrive at the farmhouse for Thanksgiving. In the final round they create cakes that are plaid inside and out. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. 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. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. Grease and flour three 7x3 inch loaf pans. James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. Paul is in Antwerp to learn about Belgian baking.