Spencer Watts butters up with a delicious menu featuring some of his favourite recipes that all feature an extensive amount of butter.

Chef Spencer Watts blows our minds with his seared scallops that are cooked on a Himalayan pink salt block.

Mark travels to Rosscarbery in West Cork to meet with chef Mark Jennings and his partner and front of house queen, Sadie Pearce to see what it takes to run a restaurant as a couple.

Mark Moriarty spends time with Gráinne O’Keefe, head chef of Clanbrassil House in Dublin. In 2013, Gráinne and Mark competed against each other and haven’t cooked together since they were both chef to partie and junior sous chef respectively.

Davina McCall joins the boys for some slow-cooked rabbit casserole. There's also spicy lamb, a beach BBQ, and a campaign to give teenagers a first taste of cooking.

Ainsley takes inspiration from days beside the seaside. Starting with his “caribbean squash and chickpea roti with hot sauce yoghurt."

With high hopes and Higher heels, Heidi wants to seal the deal and win the competition with her original recipes but with a minor handicap, she never tried them before.

Penang is the epicenter of Malaysia's food scene; the coming together of Chinese, Malay, and Indian cultures, David meets a few of the locals who share their love of food.

Cornish king crab is on the menu for Rick as he heads out of Newquay to catch and cook this tasty crustacean, before heading to Bodmin Moor to meet explorer Robin Hanbury.

Jamie explores incredible produce in Asia's biggest fruit and veg market, inspiring him to make an incredible bean salad that packs a punch.

Gordon and Aarón welcome the excited group of junior competitors to the kitchen. For the first challenge, each cook is called up to a wall where they punch through a square with mystery ingredients inside, & make a dish featuring the item in their square.

Spencer Watts butters up with a delicious menu featuring some of his favourite recipes that all feature an extensive amount of butter.

Chef Spencer Watts blows our minds with his seared scallops that are cooked on a Himalayan pink salt block.

Penang is the epicenter of Malaysia's food scene; the coming together of Chinese, Malay, and Indian cultures, David meets a few of the locals who share their love of food.

Cornish king crab is on the menu for Rick as he heads out of Newquay to catch and cook this tasty crustacean, before heading to Bodmin Moor to meet explorer Robin Hanbury.

Mark travels to Rosscarbery in West Cork to meet with chef Mark Jennings and his partner and front of house queen, Sadie Pearce to see what it takes to run a restaurant as a couple.

Mark Moriarty spends time with Gráinne O’Keefe, head chef of Clanbrassil House in Dublin. In 2013, Gráinne and Mark competed against each other and haven’t cooked together since they were both chef to partie and junior sous chef respectively.

Davina McCall joins the boys for some slow-cooked rabbit casserole. There's also spicy lamb, a beach BBQ, and a campaign to give teenagers a first taste of cooking.

Jamie explores incredible produce in Asia's biggest fruit and veg market, inspiring him to make an incredible bean salad that packs a punch.

Nadiya presents a selection of recipes for feel-good sweet treats, including a no-bake chocolate mint roll, a fun-packed coffee and walnut focaccia, and a luxurious creme brulee custard tart.

Nadiya gives us some fresh and zingy recipes for less indulgent days, including a punchy Thai salad, vegan apple cake, and roast salsa verde salmon with caramelized miso onions.

David takes a trip to the food and art scene of George Town, the multicultural hub of Penang, Malaysia.

Rick boards the ferry in Penzance to take him to the Isles of Scilly, where he learns about one of the Royal Navy's worst shipping disasters and meets a beekeeper trying to breed a native honeybee.

Chuck sails Lake Abitibi with Alex Mapachee, where they fish for pike using a traditional cast-net fishing method.

Chuck visits Bécancour and Odanak, where he learns to use traditional ingredients in contemporary dishes.

Jamie and Jimmy take Stephen Mangan down memory lane, recreating one of the best dishes he's ever had. And Jimmy creates the perfect build to cook roast dinner on the move.

Legendary French chef Ludo Lefebvre joins to guest judge a mystery box challenge with a twist; the cooks must make two elevated French Bistro-style dishes in 90 minutes to guarantee themselves a spot in the semifinals.

Fashion-conscious with eyes on the big prize, Sanad had one chance and one chance only to be more than a pretty face. In this group, nothing is certain and past alliances are as shaky as a vanilla milkshake.

Love Island star Chris Taylor is given five menus, the five ladies behind the menus have all come up with a three course meal but Chris will only be having dinner with three of them. who will he want to see for seconds?

Jamie and Jimmy take Stephen Mangan down memory lane, recreating one of the best dishes he's ever had. And Jimmy creates the perfect build to cook roast dinner on the move.

Fashion-conscious with eyes on the big prize, Sanad had one chance and one chance only to be more than a pretty face. In this group, nothing is certain and past alliances are as shaky as a vanilla milkshake.