Food Network +1 Friday

Buying goods from home

Buying goods from home

Asma loves cooking Bengali influenced food. On the menu is her mother's prawn malaikari, an omelette curry, a rich fish curry, and a coconut dessert

Nadiya Hussain shares four recipes, including masala mince and butter bean pie, Bombay spiced roast potatoes and chicken smothered in yoghurt marinade

Ina Garten plays both teacher and student but begins with a cookery class where she demonstrates a recipe for banana cake and blueberry muffins

A nursery-inspired menu, including truffle popcorn followed by spicy turkey meatballs

Kardea celebrates citrus fruits with a deliciously tangy menu. She makes tequila tangerine chicken, citrus salad and a limoncello trifle

For Nick's parent's anniversary, Molly puts a twist on their favourite foods. She gets creative with tofu schnitzel and blue corn blueberry muffins

Chef Rick Stein heads to Japan and learns the art of the country's cooking, in preparation for making a banquet fit for the country's ambassador to the UK

Si King and Dave Myers prepare salmon pie with spinach and hollandaise, while their chocolate and cherry buns make a perfect centrepiece

The quarter-finalists use non-traditional flours to make signature loaves, before preparing gluten-free desserts and dairy-free novelty vegetable cakes

Jesse Palmer celebrates Shark Week on the sandy shores by challenging the bakers to make shark bite cookie bars in the shape of beach items

Asma loves cooking Bengali influenced food. On the menu is her mother's prawn malaikari, an omelette curry, a rich fish curry, and a coconut dessert

Nadiya Hussain shares four recipes, including masala mince and butter bean pie, Bombay spiced roast potatoes and chicken smothered in yoghurt marinade

The chef travels to South Wales, where he is accompanied by Michelin-starred chef Stephen Terry. Here, James cooks a Welsh lamb ragu on a beautiful mountainside

Ina Garten plays both teacher and student but begins with a cookery class where she demonstrates a recipe for banana cake and blueberry muffins

A nursery-inspired menu, including truffle popcorn followed by spicy turkey meatballs

Kardea celebrates citrus fruits with a deliciously tangy menu. She makes tequila tangerine chicken, citrus salad and a limoncello trifle

For Nick's parent's anniversary, Molly puts a twist on their favourite foods. She gets creative with tofu schnitzel and blue corn blueberry muffins

Chef Rick Stein heads to Japan and learns the art of the country's cooking, in preparation for making a banquet fit for the country's ambassador to the UK

Si King and Dave Myers prepare salmon pie with spinach and hollandaise, while their chocolate and cherry buns make a perfect centrepiece

The quarter-finalists use non-traditional flours to make signature loaves, before preparing gluten-free desserts and dairy-free novelty vegetable cakes

The final bakers go out with a bang as they create red, white and 'woo-hoo' desserts and 4th of July exploding fireworks cakes for the $25,000 prize

Mary heads to Marrakesh to explore every aspect of Moroccan cuisine, before preparing a speedy lamb tagine, a spicy carrot hummus and a fresh summer salad inspired by her trip

Mary boards Royal Navy destroyer HMS Defender, helping the team in the galley with the mammoth task of preparing, cooking and serving 240 meals in just 75 minutes

Paul returns to Cyprus, the island he called home for six years. He visits its capital city of Nicosia to show viewers the baking culture he loves dearly

Guy Fieri samples food on three American coasts, and tries burgers made by a former surfer

Guy Fieri visits a Boston restaurant where turkey is served every day

Guy Fieri visits an old establishment in Florida, where even the fish is smoked

Guy Fierier visits a burger bar in Chicago where customers queue for char-grilled burgers and fries

Casey Webb ventures to Roswell, New Mexico for a UFO-inspired Thanksgiving sandwich. Later, he takes on the undefeated 10-98 challenge

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

Robert helps the owners of So Natural Organic Restaurant in Texas to increase their operating efficiency. Plus, helps them to make their food healthy

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home