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

The celebrated seafood chef enjoys Irish hospitality by sampling herb celery around Strangford Lough in Co Down. He also tries out the local monkfish and mussels on his gourmet tour

The seafood chef samples freshly caught flounder from south Wales, air-dried ham, Cumbrian goats' cheese, and a steak and seaweed pie

Jamie Oliver prepares roast shoulder of lamb with all the trimmings, before turning the leftovers into Moroccan-style crispy pastillas, and makes good use of stale bread by using it as part of a panzanella salad. The chef also shows a lover of takeaways how to dish up a beef rendang from the remains of a cut of brisket, and helps two people reduce their food waste

Jamie Oliver demonstrates wallet-friendly recipes for pot-roasted ham hocks, squash and spinach rotolo, and steak and chips, and shows a takeaway lover how to make sweet and sour fish balls for a fraction of the price of her favourite Chinese treat. The chef also inspires a pair of food wasters to make good use of all their leftover salad

It's the semi-final, and the four remaining bakers must set to work on producing 24 exquisite choux buns. Prue Leith has set a complex technical for her first semi-final that leaves everyone stumped. And there's a meringue sculpture showstopper where the bakers mustn't crack under pressure. Noel Fielding and Sandi Toksvig present, while Paul Hollywood passes judgement alongside Prue

Noel Fielding and Sandi Toksvig present the 2017 grand final, as the three remaining bakers compete to impress judges Paul Hollywood and Prue Leith and take home the trophy. For the final three challenges, they must prepare a batch of loaves, followed by a biscuit bake, and climaxing with a delicate, multi-layered, high-end patisserie showstopper to decide the winner

The celebrated seafood chef enjoys Irish hospitality by sampling herb celery around Strangford Lough in Co Down. He also tries out the local monkfish and mussels on his gourmet tour

The seafood chef samples freshly caught flounder from south Wales, air-dried ham, Cumbrian goats' cheese, and a steak and seaweed pie

Jamie Oliver prepares roast shoulder of lamb with all the trimmings, before turning the leftovers into Moroccan-style crispy pastillas, and makes good use of stale bread by using it as part of a panzanella salad. The chef also shows a lover of takeaways how to dish up a beef rendang from the remains of a cut of brisket, and helps two people reduce their food waste

Jamie Oliver demonstrates wallet-friendly recipes for pot-roasted ham hocks, squash and spinach rotolo, and steak and chips, and shows a takeaway lover how to make sweet and sour fish balls for a fraction of the price of her favourite Chinese treat. The chef also inspires a pair of food wasters to make good use of all their leftover salad

Buying goods from the comfort of home

Buying goods from the comfort of home