TV Guide Food Network Sunday

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

Hugh Fearnley-Whittingstall challenges his two chefs to create a new recipe using Brussels sprouts, and a butcher shows how to find the most tender cuts in the forequarter of a cow. The cook also goes hunting for sika deer, to be used in a venison roast, and creates a flaming jam roly-poly using the fat from a cow's kidney

Jamie Oliver has been cooking and experimenting with classic Christmas food for over two decades and this programme pulls together his knowledge and experience to bring the very best of the season. He begins with what he calls the three foundations of Christmas, with guests will forgiving any mistakes as long as the turkey is succulent, the gravy is tasty, and the roast potatoes are perfect, and serves the main course with Brussels sprouts done with chorizo and chestnuts, and glazed carrots. Jamie also shares some other dishes, including gravadlax steeped in a beetroot, horseradish and vodka marinade, as well as gooey chocolate pots, turkey risotto, cocktails, and a classic beef Wellington

In a festive-themed five-part show, Jamie Oliver shares his secrets for achieving a stress-free family Christmas, providing viewers with fool-proof recipes, tips on getting ready for the big meal, and advice on making good use of all the leftover food once December 25 has passed. In the first programme, Jamie demonstrates how to prepare the perfect turkey

With his tips on serving up the turkey out of the way, Jamie Oliver turns his attention to brunches, lunches and snacks to stave off hunger during the festive season. He prepares roasted squash and seared beef carpaccio salad, and is joined by his daughters Poppy and Daisy to make American-style pancakes

Gennaro Contaldo joins the chef to show how to make the most of Christmas vegetables, focusing on roasted spuds, parsnips and carrots. Jamie also experiments with olive oil, butter and goose fat to find the best way to achieve the perfect roast potato, and later makes a vegetable roast, before offering tips on how to use leftovers

Alternatives to traditional Christmas desserts are on the menu as the chef is joined by his mum Sally in the kitchen to make a chocolate mousse. Jamie also shares his recipe for a winter pudding bombe using panatone, ice-cream, crystalised fruit and sherry, uses leftover Christmas pudding to create a festive strudel, and prepares a clementine jelly with help from his nephews

Chef Jamie Oliver offers stress-free tips on how to prepare food in advance or snacks that guests can make themselves during a party, including chicken liver parfait, a cheese fondue and squash soup served in a hollow pumpkin. He also demonstrates how to make pomegranate shots and mulled cider

Two-part special brought to life with animation, in which Jamie Oliver presents his favourite festive recipes. In the first edition, the chef focuses on Christmas Day food, demonstrating how to prepare a traditional turkey dinner with roast potatoes, gravy and vegetables. He also offers tips on making desserts including chocolate truffles and mince pies, as well as mulled wine

Concluding part of the festive culinary programme, which blends live action with animation. Jamie Oliver prepares a selection of his favourite festive food, including his grandmother's recipe for Boxing Day brunch, and Caribbean-inspired jerk ham, as well as pancakes, strudels, Asian salads, clementine jelly and refreshing party drinks

Buying goods from the comfort of home

Buying goods from the comfort of home