TV Guide Food Network Thursday

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

Dave Myers and Si King explore Fife, on Scotland's east coast, and visit the Harbour Cafe. Amy is the chef who runs this place alongside husband Jack. The couple insist on using only local, seasonal produce, and fish fresh from the sea just yards from their front door. In April, they literally build the place up, and as the summer season ends, they take it down again. As the building is a temporary structure, there's no mains power, so Amy relies on a charcoal oven

Chef Jamie Oliver prepares more quick meals, including fish baps, mushy peas and tartare sauce, plus mushroom farfalle with blue cheese and a hazelnut and apple salad

Jamie Oliver continues to demonstrate his own brand of fast food by showing viewers how to prepare lamb lollipops, curry sauce, rice and peas, as well as prawn linguini and Sicilian shaved fennel salad

Sue Perkins and Mel Giedroyc present as the remaining four bakers take a deep breath and head into the semi-final of the nation's favourite baking contest. However, there's no time to marvel at how far they've come - it's Patisserie Week, and they will need to demonstrate that they have skills worthy enough to see them through to this year's final. The bakers are challenged to make a signature baklava - two types of any flavour they like, before the technical challenge demands they knock up a German Schichttorte, a cake cooked in stages under the grill to create 20 layers of different coloured sponge. Finally, the showstopper sees the semi-finalists baking non-stop to create two entremets in which they should demonstrate as many personal skills and techniques as they can

Three contestants remain and only one more weekend of baking stands between them and the 2014 title. Judges Paul Hollywood and Mary Berry have saved their most fiendish tests till last, as the finalists face a Signature Challenge in which they have just three hours to prove they have mastered a pastry technique that usually takes a whole day. They then have to tackle a Technical Challenge without the aid of a recipe, before rustling up a Showstopper that turns sponge, caramel, choux pastry and petits fours into a winning combination. At least Sue Perkins and Mel Giedroyc are on hand to lighten the atmosphere if it all gets too tense

The chef explores the Isle of Wight with fellow culinary expert Lenny Carr-Roberts. James sets up at The Hut Café, Colwell to cook a dish of prawns with tomatoes, mangalitza chorizo and pancetta

The chef arrives in the vibrant city of Bristol where he meets up with local chef Romy Gill, who gives James a guided tour of the city and some of Bristol's eateries. After a bit of shopping, James pitches up his mobile kitchen overlooking the iconic Clifton Suspension Bridge to make a tagine of lamb chops. Later, James visits Bristol Fish Project to learn how they are using eels to aquaponically grow unusual greens

Dave Myers and Si King explore Fife, on Scotland's east coast, and visit the Harbour Cafe. Amy is the chef who runs this place alongside husband Jack. The couple insist on using only local, seasonal produce, and fish fresh from the sea just yards from their front door. In April, they literally build the place up, and as the summer season ends, they take it down again. As the building is a temporary structure, there's no mains power, so Amy relies on a charcoal oven

Chef Jamie Oliver prepares more quick meals, including fish baps, mushy peas and tartare sauce, plus mushroom farfalle with blue cheese and a hazelnut and apple salad

Jamie Oliver continues to demonstrate his own brand of fast food by showing viewers how to prepare lamb lollipops, curry sauce, rice and peas, as well as prawn linguini and Sicilian shaved fennel salad

Buying goods from the comfort of home

Buying goods from the comfort of home