Six teams create displays depicting what happens when a hitchhiker accepts a ride from a stranger. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. Bake for 5 to 6 minutes until lightly golden. 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. Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego. Season with salt and pepper, to taste. Three bakers use their own specialities to make gingerbread showpieces that depict Santa enjoying a much-needed day off. 3 tbsps fresh lemon juice (about 1 lemon). He demonstrates many beautiful celebration cakes including the classic black forest gateau. Toss well. The five remaining bakers turn cream puffs into "scream puffs". Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. 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. Tia assembles some of her favourite holiday dishes to share with her closest friends. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. Then they're tasked with making impressive cakes that look like an igloo. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. Cool completely, about 15 minutes. In Philadelphia he checks out a Jamaican joint's jerk chicken. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. She serves up turkey and dressing casserole, roasted carrots and sweet potato pie. 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. He creates canapés of biltong and pastrami for a party and goes fishing for herring. 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. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. All rights reserved. All rights reserved. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. He bakes delicious waffles, chips and chocolate. James Martin explores the varieties of sweet breads. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. Nancy is hosting Thanksgiving dinner. Toss well to coat in the dressing. The five bakers create desserts that look like Santa Claus. For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano. 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. Guy Fieri gets a taste of international flavours. Which competitor will make it to the final? Place an oven rack in the center of the oven. Then, they confront their biggest phobias like insects and ghosts in the next round. The final two teams battle it out to impress the judges with their incredibly terrifying displays. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. 4 cups cooked long-grain white or brown rice, 1/3 pound prosciutto cotto, ham or prosciutto crudo, diced (about 1 1/2 cups), 1/3 pound provolone cheese, diced (about 1 cup), 3 jarred roasted red peppers, diced (about 1 cup), One 6.7-ounce jar oil-packed tuna, drained, optional, 4 hard-boiled eggs, peeled and quartered, optional, Sign up for the Recipe of the Day Newsletter Privacy Policy, Spring Vegetable Rice Salad (Insalata di Riso), Gluten-Free Roasted Garlic and Herb Gravy, Gluten-Free Peanut Butter Buttermilk Cakes. The four remaining bakers attempt to make candy bar-influenced desserts. Cool completely, about 15 minutes Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go? For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna and basil if using. James Martin modernises classic cakes. 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. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. Red Rice Salad. Then, they create desserts that look like witches along with broomsticks. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. And, they create holiday treats to prove the bite is as big as their bark. Allow to sit at room temperature for 15 … Trisha hosts her family for a huge Thanksgiving meal. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. James Martin focuses on traditional Italian desserts. He ventures to various locations to source fresh produce and create stunning dishes. Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie. She prepares southern-inspired meals for her family and friends and shares her favourite recipes that have been passed down from generations. James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. 95 Serves 6 to 8. © 2020 Discovery or its subsidiaries and affiliates. He creates a fantastic chocolate cake with a fizzy cola twist. He focuses on the staples - sugar, cream, strawberries and fresh fruit. On the menu is lemon and pea alfredo and kale salad. Garnish with the remaining lemon zest and almonds. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. Guy Fieri is exploring an entire world of barbecue. He meets a local family who teach him how to bake traditional national treats and creates his own version. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. 4) Pour the vinaigrette over the rice mixture and stir well. 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. 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