Trisha Yearwood and her sister Beth invite their school friend over to reminisce about old memories over a delicious meal. Donal celebrates Christmas with some delicious festive dishes. John explores Wadi El Gamel, one of Egypt’s national parks on the Red Sea coast. Five teams of experts create Halloween-themed displays that capture a terrifying infestation. Hugh Fearnley-Whittingstall champions the baking of bread, from simple white loaves to tangy sourdoughs. When serving, if so wished, sprinkle each bowl with chopped red chile. And, he prepares his favourite summer sandwich. Chef Jack Stein wants to cook a dinner for the people he has met during his time in Kimberley, Western Australia. He makes Eton mess, apple fool, and a venison and pear burger. Add a small bunch of sliced spring onions to the wok and fry for a minute then add a chopped garlic clove and a tablespoon of fresh, chopped ginger. If using frozen prawns rinse them under the tap to get rid of excess ice then drain well before adding to the curry. Ken and Ching make an emotional return to their ancestral homes. Trisha hosts singer-songwriters Jason Isbell and Amanda Shires for a delicious meal. A local food expert gives John a tour of Dubai’s most authentic Middle Eastern eateries. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Then each baker must make three pies with different decorated crusts. Thai green curry is a fantastic dish but I hardly ever cook it anymore having discovered Nigella's Thai red curry with prawns and mango.The combination of prawns, mango and sweet potato is so good that I can’t help but choose red over green every time. Trisha Yearwood hosts a music-themed tailgate party. They serve up skillet sweet potato biscuits and fried chicken thighs. The three remaining bakers are challenged to create a bleeding zombie cake. She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps. Stir in the remaining coconut milk, and add the frozen spinach chunks. Trisha invites her friends over for a party complete with a meal and karaoke. https://www.deliciousmagazine.co.uk/recipes/the-ultimate-thai-green-curry Trisha takes chef Jeff Mauro to the Nashville club where she first got signed. She makes some nostalgic dishes. Process to form a smooth fragrant Thai green curry paste. He then makes watermelon nam jim, a recipe inspired by his friend’s restaurant. This can keep in the fridge for up to 1 week. Garnish with a handful of chopped coriander, more lime juice if needed and serve with basmati rice or wide rice noodles. Trisha invites two of her biggest fans into the kitchen to cook with her. Trisha creates a bread-inspired menu while swapping stories with a friend. Stir well. Hugh Fearnley-Whittingstall goes foraging for ingredients for a wild food banquet. Her menu includes mini potato pancakes with sour cream and pepper jelly. The combination of prawns, mango and sweet potato is so good that I can’t help but choose red over green every time. And, he shares his recipe for beetroot brownies. Add 2 tablespoons of Thai red curry paste to the wok and fry for a minute then add 400ml coconut milk, 250ml chicken stock and 2 teaspoons of fish sauce. 4. I've made this soup both with fresh spinach and frozen. Will their desserts be scary on the outside and sweet on the inside? He begins with ways to enjoy organic free-range meat on a tight budget. The menu includes bourbon BBQ sausage bites and mint bourbon brownies. Giada and her daughter head to Palm Springs for a weekend of fun in the sun. Hugh Fearnley-Whittingstall rejuvenates the working-week lunch with an extravagant cheese sandwich. To make a vegetarian version of this curry leave out the prawns, substitute the fish sauce with soy sauce and the chicken stock with vegetable stock. They prepare steak and avocado rolls, yummy pecan crusted chicken and cheesy rice pilaf. She makes stuffed peppers, roasted butternut squash hummus and more!

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