Nadiya injects a joyful spark into our cooking with her flavor-packed comfort food, from a warming beef curry and parathas to custard French toast with pistachio syrup.

Nadiya shows us some quick and easy recipes for when life is busy. Sweet and sour stir-fried prawns make the perfect midweek meal, and she has a super-speedy cherry and chocolate pudding.

Chuck travels to the Atikamekw community of Wemotaci, where he joins Roselin Awashish on a trapping adventure.

Chuck travels to Wolf Lake, where Brenda St. Denis and James Jr. St. Denis teach him how to trap and cook a beaver.

Stephen Fry joins the chefs at their end-of-the-pier cafe. Recipes include apple pie the Essex way, sustainable seafood risotto, and veggie chilli.

Ainsley's first dish, “tarragon crusted chicken, leek, and mushroom pie” is perfect for all the family. Julie Jones shows off some crowd-pleasing decorations on her delicious “rhubarb pie” and has plenty of tips to jazz up your own pie tops.

A chance to see how the week unfolded. Find out the winner, the loser and everything you might have missed . A full episode to rediscover the high moments and the trials of this group of four amateur chefs dreaming of culinary glory and winning against all odds.

Jamie shows us his delicious stuffed peppers, served on a punchy black bean stew, with avocado and feta cheese, then serves up a hearty bowl of spicy Chicken noodle soup, packed full of glorious veg.

Rick meets Springwatch presenter and biologist Gillian Burke, who takes Rick on a walk through a rare habitat called an Atlantic temperate rainforest on the banks of the Helford River.

David journeys off the beaten path in Zanzibar to the small fishing village of Jambiani; during his stay on the island, David witnesses the daily life of the locals, from seaweed harvesting to spear fishing for fresh octopus.

For the small bite dessert plate, Anna starts with one of the most familiar of desserts, the lemon square, where the use of fresh lemons is a must in it being the dominant flavor.

Still filming at home with his family, Jamie inspires us with clever ways to cook. Using fresh veg available he makes a ratatouille into a posh pizza, and shares his delicious lamb kofta kebabs and roasted tomato risotto from the past to help us now.

Ash heads to glamorous Monaco this week and discovers it's hidden local secrets. Her dinner guest this week is Kris Smith.

Nadiya injects a joyful spark into our cooking with her flavor-packed comfort food, from a warming beef curry and parathas to custard French toast with pistachio syrup.

Nadiya shows us some quick and easy recipes for when life is busy. Sweet and sour stir-fried prawns make the perfect midweek meal, and she has a super-speedy cherry and chocolate pudding.

Jamie shows us his delicious stuffed peppers, served on a punchy black bean stew, with avocado and feta cheese, then serves up a hearty bowl of spicy Chicken noodle soup, packed full of glorious veg.

Rick meets Springwatch presenter and biologist Gillian Burke, who takes Rick on a walk through a rare habitat called an Atlantic temperate rainforest on the banks of the Helford River.

Chuck travels to the Atikamekw community of Wemotaci, where he joins Roselin Awashish on a trapping adventure.

Chuck travels to Wolf Lake, where Brenda St. Denis and James Jr. St. Denis teach him how to trap and cook a beaver.

Stephen Fry joins the chefs at their end-of-the-pier cafe. Recipes include apple pie the Essex way, sustainable seafood risotto, and veggie chilli.

David journeys off the beaten path in Zanzibar to the small fishing village of Jambiani; during his stay on the island, David witnesses the daily life of the locals, from seaweed harvesting to spear fishing for fresh octopus.

For the small bite dessert plate, Anna starts with one of the most familiar of desserts, the lemon square, where the use of fresh lemons is a must in it being the dominant flavor.

Spencer Watts showcases the many faces of salt, like soya and miso. Starting with sweet, sustainable Pacific Coast black cod brined in maple and soy, then caramelized in butter, and served over creamy butternut puree.

Chef Spencer Watts shows how the burst of acidity from lemon, lime, orange and grapefruit adds enticing flavor to mild mahi-mahi and sweet scallops.

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.

Ainsley shows us how herbs and spices elevate any dish, including a tasty lamb rogan josh, and on the beach, he whips up his delicious spicy black bean burgers.

The Final. The cooks must impress judges Mary, Angela and Chris to be crowned the winner.

A new batch of 15 talented, rising star chefs and James Beard nominees from across the country vie for the coveted title, bringing their unique skillsets, culinary heritage and innovative flavors.

Ainsley shows us how herbs and spices elevate any dish, including a tasty lamb rogan josh, and on the beach, he whips up his delicious spicy black bean burgers.

The Final. The cooks must impress judges Mary, Angela and Chris to be crowned the winner.

A new batch of 15 talented, rising star chefs and James Beard nominees from across the country vie for the coveted title, bringing their unique skillsets, culinary heritage and innovative flavors.

The teams and judges are off to Victoria to be hosted by fiery Italian sisters Leanne & Milena. The lowest scoring team on the leaderboard will be eliminated from the competition.