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 begins the Texan leg of his journey in San Antonio, a city which was once part of Mexico. Here, James samples traditional tamales and barbecoa at the hands of the city's most famous chef, Johnny Hernandez. The chef also tries authentic street food in the form of hot, fresh chorros, and learns about the famous San Antonio Chilli Queens

Dave Myers and Si King are in the Norfolk village of East Barsham, hunting for local produce for creative country pub chef Jake, to help him keep the menu fresh for his 40-seat restaurant. Heading off, they find Norfolk geese at a local farm, a company that makes its own version of versatile vegetarian ingredient Tofu and a family-owned plum orchard. But will Jake be impressed by the Bikers' suggestions?

Jamie Oliver is in the kitchen and he prepares chicken dim sum with coconut buns, cucumber pickle and hoi sin sauce, plus 'crackin' crab briks', couscous salad and salsa

Chef Jamie Oliver demonstrates how to cook crispy duck and hoisin lettuce parcels, before preparing chicken cacciatore, spaghetti and smoky tomato sauce

Twelve contestants begin the battle to be named Britain's best amateur baker, facing tasks devised by judges Mary Berry and Paul Hollywood, who have created 30 new tasks to test their baking skills and creativity. Their first signature challenge is to make a Madeira cake, before they attempt to bake a frosted walnut cake in the technical. Day two of the contest sees the contestants going all out to try and impress the judges with their first showstopper, the Black Forest gateau. Mel Giedroyc and Sue Perkins present

With the cake week completed, and one of their number already eliminated from the competition, the 11 remaining home bakers must now prove their skill at making biscuits, a task that can be deceptively difficult, and one that has undone many a confident Bake Off contestant in the past. The opening signature challenge this week is to create 24 biscotti, Italian delicacies that must be baked twice to deliver the perfect crisp crunch. Next is Paul Hollywood's technical challenge, in which the contestants tackle Arlettes - labour-intensive, puff pastry-based treats from southwest France. Finally, for the showstopper, the judges demand bespoke edible biscuit boxes, filled with 36 biscuits of different flavours. After all three rounds have concluded, it falls to Mel Giedroyc and Sue Perkins to announce which of the bakers will be asked to leave the tent

The chef's countrywide tour brings him to Exmouth in Devon and a rendezvous with Michael Caines, the owner of Lympstone Manor, a country house hotel and restaurant with stunning views over the River Exe. He gets in the kitchen with Michael to see a Michelin-starred chef at work and then bakes his own lardy cake. James also visits a local vegetable farmer - and cannot resist the chance to drive his tractor - and gathers mussels with fisherman Myles Blood Smyth

James concludes his culinary trip in Cornwall, where his companion is Paul Ainsworth, who is on hand to taste the award-winning oysters produced by Porthilly Farm. James stops in on his favourite fish supplier, Flying Fish, to see how operations are run and picks up some of today's catch to cook gurnard and red mullet with orange-charred chicory and cauliflower puree

Dave Myers and Si King are in the Norfolk village of East Barsham, hunting for local produce for creative country pub chef Jake, to help him keep the menu fresh for his 40-seat restaurant. Heading off, they find Norfolk geese at a local farm, a company that makes its own version of versatile vegetarian ingredient Tofu and a family-owned plum orchard. But will Jake be impressed by the Bikers' suggestions?

Jamie Oliver is in the kitchen and he prepares chicken dim sum with coconut buns, cucumber pickle and hoi sin sauce, plus 'crackin' crab briks', couscous salad and salsa

Chef Jamie Oliver demonstrates how to cook crispy duck and hoisin lettuce parcels, before preparing chicken cacciatore, spaghetti and smoky tomato sauce

Buying goods from the comfort of home

Buying goods from the comfort of home