Then, the bakers have to merge chocolate with unusual ingredients. All rights reserved. Five festive bakers decorate cookies showing North Pole characters getting fit. Heat the remaining 2 tablespoons of oil in the casserole. Jeni Barnett is joined by Michelin-starred chef Michael Caines. Jeni Barnett welcomes food fanatic Lotte Duncan into her kitchen. For brunch, there's smoked salmon Benedict, and an elegant creamy mushroom soup. Jeni Barnett invites Great British Bake-Off winner John Whaite into her kitchen. On the menu are turkey parmesan panini and double chocolate mint cupcakes. Jeni Barnett is accompanied by a master Italian chef Theo Randall. Matt and Lisa serve up the perfect food for gatherings with guest actress Denise Welch. In a large pot over medium heat, heat oil. Denise Van Outen invites master baker Eric Lanlard into her Christmas kitchen. Guy Fieri is on the road to sample first-class seafood. Aug 29, 2013 - Explore General Tarleton's board "John Topham's Recipes" on Pinterest. Nancy showcases how to host the perfect Christmas eve with minimal stress. Courtney Quinn and Jason Chatfield pick the winner. In Denver, he tries rabbit and chitlings. She shares her tips on how to reduce the stress and increase the pleasure in making Christmas dishes. 5) Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using. https://www.bigapplecurry.com/.../18/slow-cooker-recipe-nigellas-lamb-ragu The Hairy Bikers show off with glamorous festive dishes, such as lobster mac and cheese, to impress any guest. Dishes include glazed baked gammon with tangy pineapple chutney and chef Marcus Bean cooks lamb stew. Visit Ren Behan Food's profile on Pinterest. The Hairy Bikers prepare delicious festive party food, from a trio of canapes to porchetta pork loin. allrecipes.co.uk/recipe/37637/italian-lamb-ragu-with-tagliatelle.aspx Five bakers get creative with classic cookie cutters. The five remaining bakers turn cream puffs into "scream puffs". Pappardelle With Lamb Ragu ‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant jelly. Jamie serves up more Christmas favourites, including pancakes, carpaccio salad, gammon and Kedgerees. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. 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. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Olly creates the perfect cocktails for the festive season. Ree Drummond celebrates the holidays with special seasonal eats. A panettone winter pudding bombe with ice-cream is one of many delicious alternatives on offer. Ree Drummond gets in the holiday spirit with recipes for apple, brie and mushrooms en croute, traditional eggnog in a ginger crumb-rimmed glass and an ugly sweater cake. Giada and her daughter, Jade, are hosting a holiday party for Jade’s friends. Pappardelle With Lamb Ragu ‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant jelly. Jamie makes the most of Christmas vegetables. Five cookie makers compete to wow the judges with their colourless cookies. Denise Van Outen welcomes Spanish chef Omar Allibhoy to her Christmas kitchen. Add onion, carrots, and celery and cook until soft, 5 minutes. Her wholesome menu includes broiled salmon with fennel salad and quinoa chocolate chip cookies. Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire. Which team will fail to impress and get sent home? Five cookie makers are challenged to create cookies that look like handcrafted gifts. Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato purée and wine. Lisa makes French onion soup topped with cheesy croutons and Matt serves fennel and black pepper pork belly. The four remaining bakers attempt to make candy bar-influenced desserts. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. Rosemary Shrager showcases some of her favourite festive foods and treats in a step-by-step guide that you can follow and cook at home, including a classic Christmas ham. John utilises his skills to bake a Moroccan vegetable strudel. 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