Food Network +1 Sunday

Buying goods from home

Buying goods from home

Molly Yeh makes campfire favourites. Dishes include bonfire eggs with green peppers and cheese cooked in the coals

Molly Yeh fires up the outdoor grill, starting with spicy burgers with cheddar inside, homemade chili potato chips and sesame avocado salsa on the side

Chef Tom Kerridge shares his passion for the delights of cooking outside. He shows ways to get away from the normal barbecue fare and how to create delicious meals

Tom takes his inspiration from the American barbecue culture for his recipes. He makes sticky baby back ribs, smoked burgers and Caesar salad with a grilled spring cabbage twist

The chef gets experimental, with a recipe for a chorizo pork burger tower and a seared cucumber salad. He also bakes a cake, full of smoke and honey flavours

The chef fires up his barbecue for a Middle Eastern feast. On the menu are marinated and spiced chicken kebabs, cumin flame grilled flatbread and a creamy aubergine dip

The chef prepares a seafood feast, featuring a huge seafood platter with razor clams, spice buttered oysters and langoustines

The chef shares his recipe for jerk spiced chicken that is cooked sat on top of a beer can, with whole sweetcorn as a side. He also serves up chicken wings

The chef shares three recipes for an intimate al-fresco dinner for two. Dishes include chicken yakitori skewers with papaya salad, chargrilled seabass and barbecued peaches

The chef shares his method for slow cooking joints of meat, including spicy slow cooked lamb shoulder, sweet and sticky short ribs and pulled beef brisket in a bun

Tom demonstrates how to make some delectable BBQ sandwiches, including a classic meatball sub roll and fresh tuna steak tacos with zingy salsas.

Tom explores some seriously spicy flavours on his BBQ. He makes fragrant lamb koftas, spicy sweet potato burgers and curried BBQ monkfish

The chef heads to the Bois de Boulogne, coinciding with the Parisian park's hosting of a steeplechase event. He then visits the city's Pre Catelan restaurant

James Martin embarks on a road trip along the east coast of the USA to discover the best cakes, buns and fabulous bakes, beginning his journey in Virginia

Chef James Martin explores America's passion for cupcakes and samples the state dessert of Maryland

The chef samples a Pimlico cake in Baltimore, then heads to rural Maryland to taste a variety made for only six weeks of the year

James samples shoofly pie in Lancaster, Pennsylvania, then learns how to twist pretzels

The remaining six bakers create European cakes, including a Swedish princess torte and their own version of a Hungarian multi-layered dobos torte

The remaining contestants face three tasks involving pastry, making signature savoury parcels, kouign amanns and two different types of eclair in the showstopper round

The five quarter-finalists face three tasks involving advanced dough techniques, making sweet fruit loaves, doughnuts, and an Eastern European cross between bread and pastry

The semi-final sees the remaining four demonstrate patisserie skills, coming up with Greek pastry baklava, German multi-layered cake schichttorte and French entremets

The three finalists battle it out, trying to master a classic pastry technique and serve up a mountain of perfect profiteroles good enough to win them the 2014 title

In search of the ultimate light bite, Marcus Wareiing visits Port de Sóller to try their famous red prawns and gets a masterclass in ham in the market

Marcus embraces a slower-paced life at his smallholding. He brings in new apple trees to the orchard, gets a lesson in edible flowers and cooks his favourite dessert, tart tatin

Si King and Dave Myers set out to revive the home delivery service. The duo head to Welwyn Garden City, the birthplace of Meals on Wheels

Four dough-throwing pizza aficionados battle it out for $20,000. The chefs must make the most decadent pizza possible using expensive toppings and cheap cheese

Three young chefs take on a Thanksgiving festive challenge for the chance to win $10,000. The contestants are three graduates of the Worth Our Weight foundation

Casey Webb heads to Boulder, Colorado for a bourbon burger blast and campfire classic. Plus, he samples an insanely hot pizza with three layers of ghost pepper

Casey Webb visits Hartford, Connecticut for a sweet and savoury burger with a surprising mix of toppings. Later, he takes on a spicy taco challenge

Casey Webb's journey takes him to New York for a nostalgic twist on the classic buffalo wing Later, he samples a crispy and melt-in-the-mouth chocolate delicacy

Casey Webb's tasty travels take him to Newport, Rhode Island. He checks out a coastal clam creation and a huge French toast platter in the crazy Go Bananas Challenge

Guy travels to Alaska to sample a 25-ingredient meatloaf. Later, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota

Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home