Tom demonstrates how to make the perfect white loaf, which also makes the perfect chip butty.

The brothers reveal the method behind their epic steak sandwich topped with wild mushrooms and crispy salad.

They also showcase their unique creation - chocolate 'sticky stick' donuts.

And for the weekly pie-making competition, the brothers go head-to-head in a battle to win over this week's judges - a group of hungry farmers. Henry chooses to make a meaty rabbit pie and Tom a hearty ploughman's lunch-inspired pasty. But which brother comes out on top?

Tom and Henry bake soda bread and home-made butter in 30 minutes and a pie for fire fighters to eat on the go.

This time the brothers are taking on recipes that are fast and furious and get into a race to make the speediest snack - pizza vs toastie, the ultimate bloke's battle.

And want a curry in a hurry? Well, Henry's got a blinder, topped off with Tom's super-quick chapatis.

The brothers cook up the food of love, including a romantic breakfast in bed, some melt-in-the-middle chocolate pots, and a slow cooked cassoulet with duck and sausages. They also make sweet pies in their ongoing pie war.

The boys focus on slow food, pulled pork, sourdough loaf, and steamed pudding soaked in flaming booze and covered with toffee sauce.

Tom and Henry also make some big, savoury pies for seven triathletes in need of fuel for their lengthy training regimes.

Tom and Henry lay on some budget-busting, cheap and cheerful food that doesn't scrimp on flavour, including mini burger sliders, pimped-up toast and low-cost pies.

It's the final week, and Tom and Henry make beef Wellington, lardy cake and smoked hot-dogs. And who will be be crowned Pie War champion?

The Fabulous Baker Brothers are donning their Christmas jumpers and re-lighting the wood-fired oven for a very special Yuletide episode. Tom and Henry Herbert cook their way to Christmas in a flurry of festive recipes... and there's not a sprout in sight. Forget all the tradition of stuffing the turkey and icing the cake - Tom and Henry have come up with 12 fantastic recipes to celebrate the 12 Days of Christmas in true Baker Brothers style. Seasoned baker Tom, who runs the family bakery, and Henry, a professional chef in charge of the butcher's shop next door, have created a selection of festive treats.

The boys don their Christmas jumpers and re-light the wood-fired oven for a very special Yuletide episode featuring a flurry of festive recipes... and not a sprout in sight. Forget stuffing the turkey and icing the cake - Tom and Henry have devised 12 fantastic recipes to celebrate the 12 Days of Christmas in true Baker Brothers style. They show how to cook your own presents as well as serving up classic cocktails with a twist; tasty Christmas crackers you can eat; whisky-smoked salmon; the ultimate Christmas morning breakfast; and a 'medicinal' hangover cure to top all hangover cures. And their alternative to a roast turkey dinner is the most indulgent Christmas bbq ever - luscious lobster with a garlic brandy butter and home-made venison kebabs washed down with spicy mulled cider, all served outside under the stars.

In the first in a new series Tom and Henry head for Blackpool, where for the last 16 years, Len and Babs Curtis have been running the Mermaid Café, a greasy spoon just off the prom.

The brothers are in London, at a café close to the Tower of London, making a beefeater burger, a pea soup with smoked eel and some regal gluten-free chestnut biscuits called queenies.

Exmouth in Devon has all the charms of the classic English beach resort: sun, sea, sights and two miles of breathtaking beaches. But Tom and Henry are convinced people would prefer more locally inspired flavours.

At Jean Haslam's Deli Café in Stratford-upon-Avon, the boys try out slow-roasted pulled pork, a beef sandwich and Juliet's fool - a decadent raspberry and chocolate pud.

Tom and Henry are on home turf, making fish pate, a Tory cobbler and pear lovelies for The Chestnut Tree tearoom in the centre of picturesque Bourton-on-the-Water. Henry tea-smokes a local trout to make a tasty pate. Then there's a Tory cobbler - not only a nod to the political leanings of the area, but the local pheasant - that is topped with miniature dumplings with flecks of green to represent the Cotswolds' rolling hills. For the final recipe, the boys come up with some pear lovelies - little pear cakes with pear slices poached in local pear cider and topped with a cream-cheese frosting.

Tom and Henry make Viking flatbreads, a slow-roasted lamb wrap and toffee apple yorkies for an eaterie in the heart of York. The Cornish Bakery in York is run by Richard and Fiona Parkinson. Tom and Henry want to help the bakery stand out. Their first recipe is toffee apple yorkies - sweet, mini Yorkshire puddings served with caramelised apple, vanilla ice cream and a toffee sauce. Their second dish takes inspiration from one of York's most notorious residents, Guy Fawkes. Gunpowder Lamb is a spicy, slow-roasted lamb wrap served with a fiery carrot, coriander, chilli and red pepper salad. As York is also famous for its connection with Vikings, for their third and final dish, Tom and Henry come up with the idea of Viking flatbreads - a spelt pizza-like base topped with red onion, sorrel, curd cheese and delicate marjoram oil baked in the oven.