Food Network TV Guide — Friday, 26 June 2026

The delightful Ina Garten has some fun with her favourite fruity desserts. There's an explosive summer pudding, rum and raisin rice pudding and a classic key lime pie

Ina Garten prepares a roast beef and horseradish sandwich for lunch

The finalists have one last chance to impress judges Paul Hollywood and Prue Leith with their creations in the hope of being crowned 2022 winner. The remaining contestants have to put together the perfect picnic for the signature challenge and create a summer classic for the technical. In the final showstopper challenge, the bakers must make a celebration of the planet

The chef demonstrates how to bake the perfect treats to keep a house full of sport-loving boys from getting hungry. She prepares marbled chocolate crumble cake and cheesecake brownies, as well as a golden syrup loaf ideal for picnics, and toscatarta almond cake - her husband's favourite snack

Hugh Fearnley-Whittingstall shows a house full of female students how to prepare dishes using cheap, sustainable seafood, demonstrating home-made fish suppers and Thai curries. He also creates recipes using a tin of sardines and employs fish-shaped moulds to make a champagne and strawberry jelly for a dinner party

Nadiya Hussain proves that cooking frugally does not mean scrimping on flavour. She begins by transforming leftover vegetables into pakoras, with a hint of turmeric and coated in chickpea batter, then serves up a biryani with basmati rice infused with heady whole spices and a masala, all topped with more crispy fried leeks. She uses more leftovers to turn mashed potato into a burger, spiced with cumin and topped with spring onions and red chillies, and finishes off with a twist on classic shortbread, infused with cinnamon

Nadiya Hussain shares four fuss-free recipes perfect for get-togethers, kicking off with a one-plate pie with crisp chilli-speckled crust and masala mince and butter bean filling. She follows that up with Bombay spiced roast potatoes, with sticky tamarind coating, and chicken smothered in yoghurt marinade, coated in Nadiya's essential spices. To finish, she serves up coconut and fennel-fragranced Bundt cake topped with a coconut fudge layer

Guy Fieri visits a Jamaican restaurant in Cincinnati, which is serving up its trademark jerk chicken and spicy snapper dishes

Guy Fieri visits a roadside bar in Parkland, serving up sandwiches stuffed with brisket and crispy pork belly