Jamie is inspired by gorgeous greens in the Middle East, followed by a charred, crunchy salad with the coolest croutons.

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.

Rick visits a mausoleum with a macabre story on the River Tamar, meets chef Emily Scott to taste the meal she cooked for Joe Biden, and takes to the waves with a organization offering surfing therapy.

Rick learns about a time when the Cornish were taken as slaves by North African pirates, joins one of the last fishing boats in St Mawes, and meets two mackerel-cooking entrepreneur chefs.

Ainsley kicks off his culinary trip down memory lane by showcasing dishes which celebrate holidays! He is joined in his kitchen by TV Royalty, Alison Hammond!

Award-winning Iranian-American TV Chef Ariana Bundy lifts the lid on Persian cuisine and food culture. Here, she explores the bustling Iranian capital Tehran.

Ariana Bundy travels to the historic city of Yazd in Iran.

Nigella's grandmother's recipe for creme caramel inspires a simple but elegant dessert of caramel custard. She also makes a pasta dish with a spicy sauce and brown butter colcannon with black pudding meatballs in tomato sauce.

Nigella makes crab macaroni and cheese, her "mine all mine chocolate cookies", a comforting one pot dish chicken with orzo and is inspired by the Italian torta di riso and the very British rice pudding to make a rice pudding cake.

Jamie is inspired by gorgeous greens in the Middle East, followed by a charred, crunchy salad with the coolest croutons.

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.

Rick visits a mausoleum with a macabre story on the River Tamar, meets chef Emily Scott to taste the meal she cooked for Joe Biden, and takes to the waves with a organization offering surfing therapy.

Rick learns about a time when the Cornish were taken as slaves by North African pirates, joins one of the last fishing boats in St Mawes, and meets two mackerel-cooking entrepreneur chefs.

Ainsley kicks off his culinary trip down memory lane by showcasing dishes which celebrate holidays! He is joined in his kitchen by TV Royalty, Alison Hammond!

Award-winning Iranian-American TV Chef Ariana Bundy lifts the lid on Persian cuisine and food culture. Here, she explores the bustling Iranian capital Tehran.

Ariana Bundy travels to the historic city of Yazd in Iran.

Nigella's grandmother's recipe for creme caramel inspires a simple but elegant dessert of caramel custard. She also makes a pasta dish with a spicy sauce and brown butter colcannon with black pudding meatballs in tomato sauce.

Nigella makes crab macaroni and cheese, her "mine all mine chocolate cookies", a comforting one pot dish chicken with orzo and is inspired by the Italian torta di riso and the very British rice pudding to make a rice pudding cake.

Jamie is inspired by gorgeous greens in the Middle East, followed by a charred, crunchy salad with the coolest croutons.

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.

Rick visits a mausoleum with a macabre story on the River Tamar, meets chef Emily Scott to taste the meal she cooked for Joe Biden, and takes to the waves with a organization offering surfing therapy.

Rick learns about a time when the Cornish were taken as slaves by North African pirates, joins one of the last fishing boats in St Mawes, and meets two mackerel-cooking entrepreneur chefs.

John and Lisa present a super-simple menu for 'the big day'. They start with a delicious breakfast - a cheesy croissant bake served with a cherry bellini.

YALLA NET'ASHA's third host of the week is Mohamad, the Saudi dancer who wants to top his 3 competitors. Mohamad however has one secret recipe which will amaze his guests. A twist of spices, some dance moves, and another generational clash. Turn the music on!

The chefs are shocked by a “Last Chance Kitchen” surprise that changes the game. Milk Bar’s Christina Tosi joins Kristen for a sweet Quickfire that requires the chefs to create a dairy-forward dessert.

Jamie and Jimmy are back, kicking off Friday night with Jack Dee, as they recreate a French rotisserie chicken from his childhood. Additional dishes include a roast pork and veggie samosas.

Chefs are eager to impress the special guest judge in today’s challenge. Both teams have rocky starts to dinner service and one chef has a meltdown.

Ainsley returns to his happy place - the beach - and cooks up harissa-crusted cod with chickpea, spinach and tomato stew, and a spicy crab salad.

John and Lisa present a super-simple menu for 'the big day'. They start with a delicious breakfast - a cheesy croissant bake served with a cherry bellini.