The kids pile into a monster truck and head over to a motorcross course. Today the young cooks will be cooking hearty meals for 51 racers and audience members.

Nadiya prepares dishes for those 'nothing in the house days' - a fruit salad fattoush, ginger rice with spicy chickpeas and avocado pasta with peas and mint.

Today's quick yet delicious manic weekday dishes are mango and lime lassi bircher, a super quick spin on prawn toast, seafood crumble and a speedy and simple apple rocky road recipe.

In India, Jamie learns nifty new tricks to make veggies sing and creates a spiced parsnip soup, full of texture and surprise.

The final four chefs must create something delicious with the smelly durian fruit; the chefs receive a tutorial on the traditional cuisine of Macau; for the elimination challenge, the chefs must blend their own heritage with Chinese flavours.

Join Ainsley in the kitchen where he is recreating his favourite takeaway dishes right at home and shows how you can too! He’s joined by Strictly co-star, journalist, and TV Presenter Anita Rani, where she spices his kitchen up!

Chuck visits Pikogan where he experiences goose hunting and cooks burgers with the hunters.

Follow Mary’s recipes to level up your grilling go-tos and you’ll be calling yourself a grill master in no time.

The nine remaining junior chefs create one of the most popular fried, feisty and spicy finger foods.

Ainsley is in his kitchen inspired by the dishes from the pub menu—good ol’ fashioned Pub Grub! He’s joined in the kitchen by Great British Bake-Off favourite, Selasi Gbormittah, where he bakes up a storm in the kitchen.

Nadiya prepares dishes for those 'nothing in the house days' - a fruit salad fattoush, ginger rice with spicy chickpeas and avocado pasta with peas and mint.

Today's quick yet delicious manic weekday dishes are mango and lime lassi bircher, a super quick spin on prawn toast, seafood crumble and a speedy and simple apple rocky road recipe.

Chuck visits Pikogan where he experiences goose hunting and cooks burgers with the hunters.

Follow Mary’s recipes to level up your grilling go-tos and you’ll be calling yourself a grill master in no time.

In India, Jamie learns nifty new tricks to make veggies sing and creates a spiced parsnip soup, full of texture and surprise.

The final four chefs must create something delicious with the smelly durian fruit; the chefs receive a tutorial on the traditional cuisine of Macau; for the elimination challenge, the chefs must blend their own heritage with Chinese flavours.

The nine remaining junior chefs create one of the most popular fried, feisty and spicy finger foods.

Jamie gives traditional roast chicken a delicious French twist; shows us tasty ways to use up stale bread; and cooks his take on a creamy prawn linguine for his friend and mentor Gennaro Contaldo.

Jamie reinvents a roast chicken by combining it with the flavours of a Margherita pizza – basil, tomato and mozzarella, then whips up his incredible Prawn toast toasties.

Chuck visits Gesgapegiac where he fishes and cooks lobsters over a wood fire, along with seaweed from the beach.

Turn any day of the week into a Taco Tuesday fiesta with Mary’s recipes, including all your favourite fresh and delicious fixings.

Rick joins a team diving for razor clams, makes a dish of grilled shangurro clams, visits Newlyn's ordnance datum and is shown beautiful copperwork at the Penlee Museum.

Rick discovers how the Cornish landscape influenced Turner, counts the daily catch with an auctioneer at Newlyn Fish Market, and learns about Caerhays Castle's link to Victorian plant hunters.

It's the final showdown; the three remaining chefs must create the best four-course meal of their lives; Tom reveals in a twist that only two chefs will get the chance to serve their full menu; only one chef will emerge victorious.

Chef Niki Nakayama gives the cooks a taste of Japan.

Handsome, confident Ali is the man of the hour, cooking up authentic Bahraini dishes and finding the time for intense workouts at the gym but will his good looks and charm be enough to win over his guests and get him the highest score for the evening?

Rick joins a team diving for razor clams, makes a dish of grilled shangurro clams, visits Newlyn's ordnance datum and is shown beautiful copperwork at the Penlee Museum.

Rick discovers how the Cornish landscape influenced Turner, counts the daily catch with an auctioneer at Newlyn Fish Market, and learns about Caerhays Castle's link to Victorian plant hunters.

It's the final showdown; the three remaining chefs must create the best four-course meal of their lives; Tom reveals in a twist that only two chefs will get the chance to serve their full menu; only one chef will emerge victorious.

Chef Niki Nakayama gives the cooks a taste of Japan.