In the grand finale, the remaining chefs compete to see who can impress the judges the most and take home the massive $25,000 prize money. https://www.jamieoliver.com/recipes/pasta-recipes/lemony-courgette-linguine James Martin puts festive desserts under the spotlight. The seven remaining bakers must make witches' fingers and toes in the first round. Put in a bowl. Guy Fieri is on the lookout for worldwide flavours. But, which festive desserts will he make? He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. Guy Fieri gets the lowdown on some enduring traditions. The five remaining bakers turn cream puffs into "scream puffs". Four years after giving up city life to move to rural Dorset, Hugh Fearnley-Whittingstall re-tells the story of his years as a small holder. James Martin modernises classic cakes. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. And, they make a motorised basketball-themed Santa cookie. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. James Martin makes eggs the key component to his desserts. 20 Mins. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. Brenda and Alisha make a cookie replica of a Main Street decked out as a winter wonderland and a company's mascot, an Asian water monitor lizard. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. 25g grated Parmesan, plus 15g or vegetarian alternative, 15g finely minced parsley leaves, plus more for garnish, 35g thinly sliced basil leaves, plus more for garnish. Price: 52p per serving. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. Brenda Nibley and Alisha Nuttall design a shortbread replica of the famous City County Clock Tower and create a replica of an English cottage-style home. Paul visits Hollywood for the very first time. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour. James Martin focuses on delicious, light sponge cakes. Nancy’s family arrive at the farmhouse for Thanksgiving. Each 223g serving contains. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. 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