Food Netwrk+1

The bakers tackle vol-au-vents, a delicious savoury snack and a 3D pie-scape depicting their favourite childhood story.

It's the semi-final, and the bakers tackle mini charlottes, a vertical technical challenge and a Swedish showstopper. Who will soar into the final.

The remaining bakers make a perfect picnic, a summer classic and a baked celebration of our planet. Who will be crowned the winner.

Adam enjoys pork pie in Melton Mowbray before sampling boiled sweets, a chicken curry in Leicester and a mac and cheese doughnut from a village restaurant.

Adam tries a tattie Scone in Scone, plus a full Scottish breakfast. He also tastes haggis, neeps and tatties, sausage casserole and sweet shortbread.

Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

Adam Richman travels to Amarillo, Texas - the meat capital of the world - to take on a challenge attempted by over 48,000 diners: the 72-ounce Big Texan Steak Dinner.

James Martin's culinary odyssey begins on the Orkney Islands. He whips up a beautiful scallop dish with a black pudding, apple and hazelnut butter.

James Martin and Nick Nairn continue their Scottish adventure in Lossiemouth. James fulfils a childhood dream and Nick takes part in a fitness test.

Guy Fieri heads to Stone Harbor, New Jersey, to sample a Brazilian speciality using Paco Paco fish from the Amazon. Then, he visits a volunteer-run brunch spot.

Guy Fieri heads out to find fresh new takes on old favourites. In Oakland, a neighbourhood joint puts a southern spin on an English breakfast tradition.

Guy is looking for some long-time favourites. In California, Guy samples a lamb burger with an African twist, and borscht made from scratch.

Guy Fieri is stopping for all time classics. In Maine, a snack shack is using the same recipes since 1956. Plus, in California, Guy checks out authentic pizzas.

Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

Adam Richman travels to Amarillo, Texas - the meat capital of the world - to take on a challenge attempted by over 48,000 diners: the 72-ounce Big Texan Steak Dinner.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick cooks up a fish feast for Padstow's May Day celebrations. He makes some red mullet pasta, steamed oysters, cod Portuguese, crabmeat pasties and squid spring rolls.

Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.

Ree makes breakfast, lunch and dinner with three ingredients. To start the day, she makes a ham and cheese loaf, then penne pecorino and mango chicken salsa for dinner.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Ina serves up no-fuss breakfasts. Recipes include raspberry baked French toast, mini Italian frittatas, and a smoked salmon platter.

Ina prepares filling meals. Recipes include lamb shanks and orzo, roast chicken cobb salad and baked polenta with mushrooms and blue cheese.

Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet.

In Saint-Malo, James Martin and Lawrence Keogh cook a homemade barbecue feast on the beach. The menu includes steaks and pancake banana souffle.

Lamb is on the menu as James Martin's food adventure continues in the beautiful market town of Lamballe. James is joined by chef Lawrence Keogh.

Chef Daniel Galmiche joins James Martin in the stunning town of Dinan. They visit a local oyster farm and cook duck garnished with lime and orange.

James Martin and Lawrence Keogh explore the fresh food on offer in the majestic region of Champagne. They cook escalope of chicken with a warm salad.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick cooks up a fish feast for Padstow's May Day celebrations. He makes some red mullet pasta, steamed oysters, cod Portuguese, crabmeat pasties and squid spring rolls.

Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.

Ree makes breakfast, lunch and dinner with three ingredients. To start the day, she makes a ham and cheese loaf, then penne pecorino and mango chicken salsa for dinner.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Ina serves up no-fuss breakfasts. Recipes include raspberry baked French toast, mini Italian frittatas, and a smoked salmon platter.

Ina prepares filling meals. Recipes include lamb shanks and orzo, roast chicken cobb salad and baked polenta with mushrooms and blue cheese.

Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet.

Adam explores the football food culture of East London and West Ham United. He joins Hammers fans for pie and mash and tries an amazing prawn curry.

Adam enjoys the football food culture around Nottingham Forest. He enjoys a bowl of ramen, then tries a fan favourite, the legendary 'pizza dog'.

Michel Roux starts his journey at his family's riverside restaurant and Heston Blumenthal's pub. Plus he cooks up lobster ravioli and venison pies.

Guy tries a joint where the Venezuelan sandwich comes loaded with shredded beef, black beans and cheese. Then, some fans show their favourite spot for German bratwurst.

Guy tries a family-run place in Maine where stuffed turkey and stuffed lobster are on the menu. Next, he goes to a Greek joint serving holiday lamb.

Guy goes to a local favourite in Duluth with a grass-fed bison pot roast. Then, in Berkeley, a neighbourhood café seasons pork with a coconut curry.

It's all about chicken, as Guy tries a Mexican joint tossing wings with their adobo sauce. Next, he goes to a sports bar doing a roasted garlic chicken pizza.

Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that's never been conquered.

Adam visits a historic diner in Rhode Island to try a Triple Murder Burger. And, he is challenged to eat the six-pound Big Ugly Burger at a restaurant in Indiana.

A Blindfold, a Bikini and Breathing Fire. Buddy is asked to make a tiki cake that spits fire and, on top of that, Mauro challenges him to ice a cake blindfolded.

Buddy has to create a leaning Tower of Pisa wedding cake. Then, he gets into hot water when he must bake a show stopping lobsterbake-themed cake.

Michel Roux starts his journey at his family's riverside restaurant and Heston Blumenthal's pub. Plus he cooks up lobster ravioli and venison pies.

It's the Seafood Restaurant staff barbecue and the whole team gets together on the beach to have a great time. Rick, the boss, cooks a special, spicy red seafood curry.

Rick revisits one of his regular haunts in Australia and notices big changes in the county's cuisine. Then, he creates dishes that sum up the continent's culinary spirit.

Ree is making four easy recipes. She makes use of her multicooker to shorten the cooking times like her roasted vegetable soup from the freezer and her Irish oats.

Ree makes the perfect appetizers to enjoy alongside some cocktails. She prepares Bloody Mary shrimp cocktails, steak and brie bites and buffalo devilled eggs.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Ina turns her attention to bread. Dishes include Irish Guinness Brown Bread, Camembert and Prosciutto Tartines and Peach and Berry Summer Pudding.

Ina makes homemade vanilla extract and uses it in her Vanilla Rum Panna Cotta, Vanilla Shortbread Hearts, and White Hot Chocolate.

It's a series first with vegan week! The bakers are challenged with a savoury pastry signature without butter and a risky but spectacular Showstopper.

The bakers mark Danish Week with a bread Signature requiring style and substance. There's a spherical Technical and a pastry Showstopper fit for a Danish birthday party.

James Martin and chef Daniel Galmiche visit the food markets in Reims. Later, they cook pan-fried lamb with smoked garlic and Provencal vegetables.

James Martin and chef Lawrence Keogh scour the food markets in Aix-en-Othe. And, they make pan-fried guinea fowl with mushrooms and baby onions.

James Martin and chef Daniel Galmiche hunt for delicious ingredients in Reims. Then, they prepare pan-fried cod with smoked sausage and choucroute.

James Martin's food adventure continues with a trip to Aix-en-Othe. He is joined by chef Lawrence Keogh to cook pan-fried pork with anise squash.

It's the Seafood Restaurant staff barbecue and the whole team gets together on the beach to have a great time. Rick, the boss, cooks a special, spicy red seafood curry.

Rick revisits one of his regular haunts in Australia and notices big changes in the county's cuisine. Then, he creates dishes that sum up the continent's culinary spirit.

Ree is making four easy recipes. She makes use of her multicooker to shorten the cooking times like her roasted vegetable soup from the freezer and her Irish oats.

Ree makes the perfect appetizers to enjoy alongside some cocktails. She prepares Bloody Mary shrimp cocktails, steak and brie bites and buffalo devilled eggs.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Ina turns her attention to bread. Dishes include Irish Guinness Brown Bread, Camembert and Prosciutto Tartines and Peach and Berry Summer Pudding.

Ina makes homemade vanilla extract and uses it in her Vanilla Rum Panna Cotta, Vanilla Shortbread Hearts, and White Hot Chocolate.

It's a series first with vegan week! The bakers are challenged with a savoury pastry signature without butter and a risky but spectacular Showstopper.

The bakers mark Danish Week with a bread Signature requiring style and substance. There's a spherical Technical and a pastry Showstopper fit for a Danish birthday party.

Prue welcomes Sandi Toksvig into her kitchen to cook recipes from a 1920s pamphlet and with husband John, Prue whips up a yoghurt-based dessert.

Artistry. The 10 remaining chefs are assigned famous works of art to use for inspiration as they prepare impressive plates of food for judge Fariyal Abdullahi.