TV Guide Food Network Wednesday

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 south Wales, where he learns about how late-19th-century coal boom has continued to influence British food culture to this day. He samples classic Italian home cooking, and visits a mosque and community centre in Tiger Bay. Inspired by his experiences, he cooks a 12-hour rabbit bolognese and lamb lollipops with dips and toasted crunchy nuts

The remaining bakers test their pie-making skills as they embark on a series of challenges. After serving up their signature dish for judges Mary Berry and Paul Hollywood, they are faced with cooking six individual pork pies - a task that proves problematic for vegetarian Jason - and preparing a meringue. Presented by Mel Giedroyc and Sue Perkins

The remaining bakers test their dessert-making skills as they embark on a series of challenges. After serving up cheesecake and chocolate roulade for judges Mary Berry and Paul Hollywood, this quarter-final showstopper sees the cooks creating a croquembouche - a choux pastry tower made of hundreds of profiteroles. Presented by Mel Giedroyc and Sue Perkins

The celebrated chef arrives in the Dordogne, famous for its traditional hearty cuisine, buried treasures and a love of all things duck. Exploring the region, James tastes three local specialities all cooked for him by the Auberge owner, British ex-pat Chris. After lunch, Chris hunts for another local icon, the black truffle, which he intends to use in his next recipe

The chef heads to Lyon, where the famous food market provides plenty of inspiration for a Lyonnaise bacon salad, before he visits one of the city's many Michelin-starred restaurants to experience some fine dining. In his own kitchen, James shows how to make one of France's best-known desserts - creme brulee

Jamie Oliver travels to south Wales, where he learns about how late-19th-century coal boom has continued to influence British food culture to this day. He samples classic Italian home cooking, and visits a mosque and community centre in Tiger Bay. Inspired by his experiences, he cooks a 12-hour rabbit bolognese and lamb lollipops with dips and toasted crunchy nuts

Buying goods from the comfort of home

Buying goods from the comfort of home