Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. https://www.yummly.co.uk/recipes/pea-and-ham-soup-dried-peas He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. Drain and stir in the split peas to coat with butter, then add one litre of the ham stock, retaining the rest. Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego. He bakes delicious waffles, chips and chocolate. James Martin makes eggs the key component to his desserts. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast. You can, like Gayler, whiz half to a puree if you’d prefer a more elegant texture. Cover and turn down the heat to create a nice slow simmer. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. 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. Plus, inspired by Antwerp's bakers, Paul creates his own recipes. He meets locals and learns how to make some traditional baked goods. remove the ham hock, bayleaf and carrot and liquidise. Nancy’s family arrive at the farmhouse for Thanksgiving. You may need to add a little water to loosen it. Brenda and Alisha make a giant edible figure skating rink for a skating team and their coach. Guy Fieri is exploring an entire world of barbecue. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. I suspect, from the description of dried peas in Peter Brears’ Cooking and Dining in Medieval England as “old or white”, that the varieties grown then were somewhat different to those available today. $18.65. 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. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! Hix, Gayler and Lindsey Bareham’s A Celebration of Soup all recommend soaking the peas overnight, while Davis gives them a mere half hour and Tom Norrington-Davies doesn’t bother in his book, Just Like Mother Used to Make. Don’t even think about eating raw soaked peas. Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. And what else can you do with the cheap and nutritious split pea – all ideas welcome! The six bakers are tasked with reinventing panettone. (Why must it be so hard to find the two main ingredients of such a simple British classic?). Her dishes are perfect for celebrations and family dinners. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. 3. James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. Then, they create desserts that look like witches along with broomsticks. https://www.thespruceeats.com/green-pea-and-ham-soup-recipe-435248 These have the benefit of cooking more quickly and being easier to source, but I’d urge you to seek out the green sort; they have a sweeter, earthier flavour and thicken the soup better. All rights reserved. He focuses on the staples - sugar, cream, strawberries and fresh fruit. The final two teams battle it out to impress the judges with their incredibly terrifying displays. Which team will fail to impress and get sent home? Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie. Instructions for the appetising-sounding “old peas with bacon”, included in a 1790 collection of Receipts in Ancient Cookery, sounds very similar to what we know today as London particular, a thick pea and ham soup named after the thick, greenish fogs that choked the capital until the 1950s.