TV Guide Food Network Friday

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

The chef prepares a pissaladiere, a traditional Provencal tart covered in caramelised onions, anchovies and olives which has a puff pastry base. She also visits chocolatier William Curley and learns the secrets of his award-winning specialities. The cookery school students make Dutch apple cake

The chef prepares an iced orange cake and visits two American bakers who have imported the wholesome, home cooking of the Deep South across the Atlantic. They show how to make an apple pie with a twist, and the cookery school students cook a spinach, potato and goat's cheese tart with a shortcrust pastry

Jamie Oliver demonstrates how to cook grilled steak, ratatouille, and saffron rice, plus blackened chicken and quinoa salad, all within 15 minutes

Jamie Oliver prepares more quick and easy dishes, including pork steaks, Hungarian pepper sauce and rice, plus kedgeree accompanied by beans, greens and chilli yoghurt

Si King and Dave Myers circumnavigate the Baltic Sea in search of the most exciting food in Europe, beginning with Poland. They create sausages in the countryside with a family who have been making them for generations. The bikers also visit the home of Copernicus, the astronomer who changed the way stargazers look at the universe. There are poignant moments when they visit the Treblinka Extermination Camp, and hailing from ship building communities, Si and Dave are keen to visit the great shipyards of Gdansk to honour the men and women who stood up to the Soviet regime

Noel Fielding and Sandi Toksvig present the semi-final of the baking contest, which tests the four remaining bakers' skills with patisserie. There are only three places in next week's final, and this round of challenges will determine who does not make the cut. The signature dish requires a delicate dome and a perfect finish, while for the technical, the bakers must take croquembouche to the next level. Finally, for the showstopper, they must use all their skills to construct an edible display case

James and fellow chef Mark Jordan discover the culinary delights of Guernsey. They sample local speciality Gache cake and a seafood platter fit for a king, while James uses the island's native dairy produce to make a creamy rice pudding with chargrilled peaches. The duo set themselves a fishing challenge by attempting to catch a mighty turbot, and James finishes the day by cooking a mouthwatering turbot dish

The chef visits the port of Marseille, where the fishermen are selling fresh seafood from the back of their boats, and buys sea bass for an outdoor cook on the waterside. James also takes his beloved 2CV to the world-famous Circuit Paul Ricard to cook his take on Piperade

The chef prepares a pissaladiere, a traditional Provencal tart covered in caramelised onions, anchovies and olives which has a puff pastry base. She also visits chocolatier William Curley and learns the secrets of his award-winning specialities. The cookery school students make Dutch apple cake

The chef prepares an iced orange cake and visits two American bakers who have imported the wholesome, home cooking of the Deep South across the Atlantic. They show how to make an apple pie with a twist, and the cookery school students cook a spinach, potato and goat's cheese tart with a shortcrust pastry

Jamie Oliver demonstrates how to cook grilled steak, ratatouille, and saffron rice, plus blackened chicken and quinoa salad, all within 15 minutes

Jamie Oliver prepares more quick and easy dishes, including pork steaks, Hungarian pepper sauce and rice, plus kedgeree accompanied by beans, greens and chilli yoghurt