Si King and Dave Myers throw a Christmas party with finger foods including canapes, mini-desserts and spicy Thai treats, for family, friends and some of the people they have met on the road.
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Christmas dinner, including preserved lemons and marinated feta cheese and roasted poussin wrapped in bacon.
Jamie and his friends plan the ultimate Christmas party.
Si King and Dave Myers throw a Christmas party with finger foods including canapes, mini-desserts and spicy Thai treats, for family, friends and some of the people they have met on the road.
Si King and Dave Myers go on a search for the most interesting food that Britain's mums are cooking for their families for Christmas.
Cooking a stress-free festive lunch Richard becomes a party planner Stefan travels to Lapland to see what Santa really cooks for Christmas.
Iced lemon curd layer cake, fruit buttermilk scones, apricot, apple and pecan loaf, polenta, chocolate cake.
Mashed potatoes prawn cocktail.
Delia prepares a range of dishes from the far east.
Cheese-and-parsnip roulade chocolate truffles cake decorating.
Canapes roast goose with prunes braised-beef casserole champagne jellies chocolate truffle torte.
Mincemeat apple-nut strudel roast pheasant with cranberry relish.
Guest Alice King helps with the wine menu appropriate to the season's desserts.
Basic principles of making Christmas cakes, Suffolk ham and pickled pears.
Rick tours Spain on a journey of discovery and culinary delight Rick begins his tour in Galicia on the Atlantic coast, driving an old camper van suitable for venturing to places off the beaten track.
Rick and Chalky continue their culinary quest around the country.
Nigella cooks up a Christmas treat when she travels to Amsterdam to enjoy the festivities.
Jamie attempts to prove to Australian chefs that England has decent surfing.
Raymond demonstrates the versatility of the summer's juiciest fruits with a simple but impressive berry-strewn pavlova and a spicy cherry clafloutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry.
Drawing upon memories of his travels through Asia, Raymond creates dishes full of fragrant spice and fiery heat he starts with a green papaya salad with pomegranate and a tangy chili-lime dressing next, an Indian vegetable curry with a blend of masala spices lastly, a slow-cooked pork belly marinated in a Chinese-style blend of spices.
Chef Raymond shares his love of charcuterie, beginning with thin slices of duck cured in herbs and juniper berries also, he makes a chicken liver parfait and a meaty pot-au-feu medley lastly, a ham hock terrine served with home-made pickles.
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