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

Dave Myers and Si King visit the Cotswolds, and travel to the village of Upper Slaughter to meet chef Charles Smith, who runs two restaurants at Lords of the Manor. He is keen to bring modern cutting-edge cuisine to this historic country house hotel. After sampling dishes from the 10-course tasting menu, the duo learn that Charles sources his ingredients from all over the country. So, they're determined to find three new local suppliers who could provide equally top-quality ingredients

Jamie Oliver prepares another selection of quick meals, including crispy Camembert parcels, an autumn salad with cranberry dip and a golden chicken with braised greens and potato gratin

Jamie Oliver prepares his recipe for beef stroganoff accompanied by fluffy rice, and a red onion and parsley pickle. He also makes Moroccan-style mussels with tapenade toasties and cucumber salad

Presenters Mel Giedroyc and Sue Perkins set the remaining contestants three tasks involving pastry, beginning by asking them to make signature savoury parcels. For the technical challenge, they must prepare a cake that hails from the Brittany region of France - the kouign amann, which none of the bakers has ever heard of - before creating two different types of eclair in the showstopper round. Mary Berry and Paul Hollywood judge the hopefuls' efforts before deciding who is star baker and who is going home

The nation's favourite baking contest has certainly proved it can hold its own after moving to BBC One - this series has been the most entertaining (not to mention contentious) yet. It's about to get a whole lot hotter in the kitchen, though, as it reaches the quarter-final stage, and just five amateur bakers remain. They've all impressed to various extents during Bread Week - at least sufficiently to make it through - but now their skills are thoroughly tested as they take on enriched doughs. They have a signature bake in which they must work with soft dough to create artful works, a technical that sees them recreate an Eastern European cross between bread and pastry, and a showstopper involving doughnuts

Still in Hampshire, James views ex-formula one racer Jody Scheckter's epic car collection, and learns of his passion for buffalo mozzarella, which he makes in his dairy. James uses some of the cheese in his buffalo mozzarella, blackberry and beetroot salad, before crossing into Sussex to don fancy dress and experience the Goodwood Revival, which celebrates motorsport from the 1940s to the 1960s. The presenter offers a classic comfort recipe - roast pork with black pudding fritters and caramelised apples as he prepares to watch some of his friends race in the Goodwood Revival TT race

James is joined by chef and restaurateur Mark Sargeant in Kent, where they cook on the regenerated Folkestone Harbour Arm they and visit a sourdough and beer suppliers located in a shipping container. Mark then takes James on a tour of his Rocksalt restaurant, where he samples the award-winning cuisine before returning to the harbour for one last recipe featuring Folkstone fish

Dave Myers and Si King visit the Cotswolds, and travel to the village of Upper Slaughter to meet chef Charles Smith, who runs two restaurants at Lords of the Manor. He is keen to bring modern cutting-edge cuisine to this historic country house hotel. After sampling dishes from the 10-course tasting menu, the duo learn that Charles sources his ingredients from all over the country. So, they're determined to find three new local suppliers who could provide equally top-quality ingredients

Jamie Oliver prepares another selection of quick meals, including crispy Camembert parcels, an autumn salad with cranberry dip and a golden chicken with braised greens and potato gratin

Jamie Oliver prepares his recipe for beef stroganoff accompanied by fluffy rice, and a red onion and parsley pickle. He also makes Moroccan-style mussels with tapenade toasties and cucumber salad

Buying goods from the comfort of home

Buying goods from the comfort of home