Food Netwrk+1

Chef Asma Khan makes spiced Kabab Burgers, crispy monsoon pakoras, flavourful koftas and indulgent chilli cheese toasties - perfect sumptuous snacks.

Chef Asma Khan celebrates vegetables with Shimla mirch paneer, 9 jewel korma, pumpkin niramish and a delicious watermelon curry - a feast of spices.

Si and Dave continue their adventure in the Cotswolds, where they search for new ingredients to include on a high-end, ten-course tasting menu.

Ree celebrates Thanksgiving with delicious dishes to take to holiday parties. She makes caramelized onion and white cheddar mac and pumpkin scones with coffee glaze.

Ree cooks up delicious dishes with different kinds of potatoes! She makes purple sweet potato soup and shares the secret ingredient in her potato dumplings.

Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus golden chicken with braised greens and potato gratin.

Jamie rustles up a beef stroganoff with rice, red onion and parsley pickle. Later, he makes Moroccan mussels with tapenade toasties and salad.

Jeffrey's Faves. Ina celebrates Jeffrey's favourite foods. She prepares a menu including fried chicken sandwiches, a canape of salmon and an Italian iced coffee.

French. Ina demonstrates all the tricks for cooking French cuisine at home. Her menu includes a filet of beef with bearnaise mayonnaise and a warm vacherin.

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

James visits his adopted home county of Hampshire. The countryside inspires him to cook up a hearty game dish with produce from the forest.

James explores the county of Kent with chef and restaurateur Mark Sargeant. He makes grilled herring and bread and butter pudding.

Si and Dave continue their adventure in the Cotswolds, where they search for new ingredients to include on a high-end, ten-course tasting menu.

Ree celebrates Thanksgiving with delicious dishes to take to holiday parties. She makes caramelized onion and white cheddar mac and pumpkin scones with coffee glaze.

Ree cooks up delicious dishes with different kinds of potatoes! She makes purple sweet potato soup and shares the secret ingredient in her potato dumplings.

Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus golden chicken with braised greens and potato gratin.

Jamie rustles up a beef stroganoff with rice, red onion and parsley pickle. Later, he makes Moroccan mussels with tapenade toasties and salad.

Jeffrey's Faves. Ina celebrates Jeffrey's favourite foods. She prepares a menu including fried chicken sandwiches, a canape of salmon and an Italian iced coffee.

French. Ina demonstrates all the tricks for cooking French cuisine at home. Her menu includes a filet of beef with bearnaise mayonnaise and a warm vacherin.

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

Jamie Oliver cooks a super-speedy smoked salmon pasta, a loaded beef burger with sweet red peppers, pickles and mustard, and toffee apple buns.

Jamie cooks an aubergine burger, a sesame-seared salmon supper, and a chickpea and squash casserole that can be turned into a host of tasty dishes.

Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home.

In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.