TV Guide Food Network Tuesday

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

Jamie Oliver travels to Yorkshire and discovers how the Industrial Revolution changed Britain's favourite dishes. From Persian-inspired lamb shanks with British ale, to Jewish smoked trout, the chef meets people from all over the world to learn how immigrant workers have drawn on their own ethnic culinary traditions to reflect the changing tastes of Britain today

The remaining contestants test their bread-making skills as they embark on a series of challenges. After cooking a flavoured loaf, they face the task of baking focaccia. A display basket featuring 24 rolls forms the final leg of the challenge, before judges Mary Berry and Paul Hollywood reveal who will leave the competition. Presented by Mel Giedroyc and Sue Perkins

The remaining bakers test their biscuit-making skills as they embark on a series of challenges. After cooking their own interpretation of a classic, the contestants face the task of baking brandy snaps. Preparing a display of macaroons forms the final leg of the challenge, before the judges reveal who will leave the competition. Presented by Mel Giedroyc and Sue Perkins

The chef visits the Languedoc region, famous for its wine and the hearty, meaty dish cassoulet, and stops at a roadside fruit stall owned by a couple of British expats, before creating an unusual dish using melon and onion rings. He meets a modest chef who prepares a mouth-watering cassoulet, before staying at an 18th-century coach house and visiting a museum dedicated to Citroen 2CVs

The chef travels through Charente in south-west France, visiting a distillery in the Cognac region, meeting a miller who still uses traditional methods to make award-winning brioche loaves, and following in the Queen Mother's footsteps with a visit to Chateau de Venteuil, home of the De La Rochefoucauld family. Along the way he makes classic French onion soup and a salad incorporating some of the region's best produce, and pays homage to the patron saint of pastry chefs with a stunning dessert

Jamie Oliver travels to Yorkshire and discovers how the Industrial Revolution changed Britain's favourite dishes. From Persian-inspired lamb shanks with British ale, to Jewish smoked trout, the chef meets people from all over the world to learn how immigrant workers have drawn on their own ethnic culinary traditions to reflect the changing tastes of Britain today

Buying goods from the comfort of home

Buying goods from the comfort of home