Nigella adds a very British ingredient to her version of the bhorta. She also makes a warm, spicy and aromatic dish of lamb shanks with wide noodles, a rich and gooey chocolate tahini pudding and a warming curry with a surprise ingredient.

Nigella bakes a fluffy, white, no-knead bread, which she uses to sandwich her crispy fried chicken, accompanied by pickles and kimchi. She also takes the fear out of making fish stew and makes a daring cherry flambe.

It’s time for ‘Catch of the Day’ as the first pair of quarter finalists hit local markets and go fishing for their must-use ingredient.

In this week’s Quickfire Challenge, the chefs are tasked with identifying as many ingredients as they can in a blind taste test. For the Elimination Challenge, they must create a dish that exemplifies their culinary growth throughout their time in Wisconsin.

The UK loves fruit-based classics like apple crumble. Marcus wants to discover if it’s the same in France.

James is shown around Cadiz by Jose Pizarro. They visit the food market, sherry triangle and eat by the sea.

The judges reveal that today’s Round 2 challenge is to create the most impressive dish in 75 minutes, using only the ingredients in Julie’s stew.

Nigella adds a very British ingredient to her version of the bhorta. She also makes a warm, spicy and aromatic dish of lamb shanks with wide noodles, a rich and gooey chocolate tahini pudding and a warming curry with a surprise ingredient.

Nigella bakes a fluffy, white, no-knead bread, which she uses to sandwich her crispy fried chicken, accompanied by pickles and kimchi. She also takes the fear out of making fish stew and makes a daring cherry flambe.

It’s time for ‘Catch of the Day’ as the first pair of quarter finalists hit local markets and go fishing for their must-use ingredient.

Adam eats Glamorgan Sausage in Glamorgan and many more wonderful Welsh dishes.

In this week’s Quickfire Challenge, the chefs are tasked with identifying as many ingredients as they can in a blind taste test. For the Elimination Challenge, they must create a dish that exemplifies their culinary growth throughout their time in Wisconsin.

The UK loves fruit-based classics like apple crumble. Marcus wants to discover if it’s the same in France.

James is shown around Cadiz by Jose Pizarro. They visit the food market, sherry triangle and eat by the sea.

The judges reveal that today’s Round 2 challenge is to create the most impressive dish in 75 minutes, using only the ingredients in Julie’s stew.

Nigella adds a very British ingredient to her version of the bhorta. She also makes a warm, spicy and aromatic dish of lamb shanks with wide noodles, a rich and gooey chocolate tahini pudding and a warming curry with a surprise ingredient.

Nigella bakes a fluffy, white, no-knead bread, which she uses to sandwich her crispy fried chicken, accompanied by pickles and kimchi. She also takes the fear out of making fish stew and makes a daring cherry flambe.

It’s time for ‘Catch of the Day’ as the first pair of quarter finalists hit local markets and go fishing for their must-use ingredient.

Adam eats Glamorgan Sausage in Glamorgan and many more wonderful Welsh dishes.

In this week’s Quickfire Challenge, the chefs are tasked with identifying as many ingredients as they can in a blind taste test. For the Elimination Challenge, they must create a dish that exemplifies their culinary growth throughout their time in Wisconsin.

The UK loves fruit-based classics like apple crumble. Marcus wants to discover if it’s the same in France.

In The Costa Del Sol James is shown how huge Paella is made, he visits the lost village El Acebuchal.

It’s Mystery Box day, and upon arrival, our home cooks are greeted by an enormous Mystery Box, the biggest ever in MasterChef history, marking the start of Big Week.

Nigella makes a layered chocolate and peanut butter cake, a colourful rainbow dish of vegetables and spiced bulgur wheat, suitable for vegans, vegetarians and anyone who wants a tasty dish with minimal effort.

Nigella champions the anchovy, using it to create an elixir to accompany seared steak or crisp, red chicory. She also shakes up a lemon blossom cocktail and creates a pasta dish of spaghetti with colourful chard and chilli.

The Bikers continue their adventure in Norfolk, on the hunt for new, local ingredients for a country pub chef with a creative streak.

Adam heads to Lancashire for a hearty Hot Pot and many more magnificent meals.

The final four chefs arrive in Curaçao for their last Quickfire Challenge and must create a dish highlighting fish and cheese to impress Kristen, Tom, Gail and local guest judge Helim Smeulders.