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.

Rick meets a man who is paid to eat 700 samples of cheese a week. He then heads to Newlyn, the unlikely setting of one of Britain’s most revolutionary art movements.

Ainsley brings us some delicious dishes made with a dash, or more, of coffee or chocolate, including a caponata served with fennel and cacao-rubbed pork.

Start the day with some indulgent French toast - served two ways, before moving onto Lisa's Spanish style stew served with John's aioli.

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.

Giving back to the community is a big part of Indian culture. David and some friends volunteer at Delhi's largest Gurudwara, Gurudwara Bangla Sahib, which serves 20,000 people of different religions every day.

David embarks on a remarkable culinary journey through Rajasthan and discovers that it's cuisine has been defined as much by the regions arid climate as by its traditional warrior culture.

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.

Rick meets a man who is paid to eat 700 samples of cheese a week. He then heads to Newlyn, the unlikely setting of one of Britain’s most revolutionary art movements.

Ainsley brings us some delicious dishes made with a dash, or more, of coffee or chocolate, including a caponata served with fennel and cacao-rubbed pork.

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.

Start the day with some indulgent French toast - served two ways, before moving onto Lisa's Spanish style stew served with John's aioli.

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.

Giving back to the community is a big part of Indian culture. David and some friends volunteer at Delhi's largest Gurudwara, Gurudwara Bangla Sahib, which serves 20,000 people of different religions every day.

David embarks on a remarkable culinary journey through Rajasthan and discovers that it's cuisine has been defined as much by the regions arid climate as by its traditional warrior culture.

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.

Rick meets a man who is paid to eat 700 samples of cheese a week. He then heads to Newlyn, the unlikely setting of one of Britain’s most revolutionary art movements.

Ainsley brings us some delicious dishes made with a dash, or more, of coffee or chocolate, including a caponata served with fennel and cacao-rubbed pork.

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.

John starts with some delicious jerk chicken served with rice and peas. Lisa has a beautiful vegetarian curry full of paneer and potatoes.

Mohsen, the multi-functional butcher from Lebanon welcomes 3 ladies: Rasha, Hanadi and Eman. Three against one in a battle of the sexes will keep Mohsen on the run to impress… if only he stops talking.

David is in Rajasthan exploring the land of the Kings, and he meets up with KV Singh to learn about Rajasthan's royal history and customs while sharing some of his own between a heated match of elephant polo.

David and his newfound Italian friends bring the dolce vita to Mumbai playing soccer on the beach and enjoying a traditional Sunday pranzo with authentic Italian ingredients.

Rick is in Falmouth to learn how Cornwall was at the heart of the Empire’s communication system. He also meets William Golding's daughter Judy to learn about the inspiration behind Lord of the Flies.

Rick goes on a tour around the beautiful Camel Estuary, visits his long-time fish supplier Matthew Stevens and examines the impact of second home ownership on Cornwall with actor Ed Rowe.

Nuts and seeds take centre stage in Ainsley's dishes in this episode, including trofie pasta with a pistachio and mint pesto.

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

John starts with some delicious jerk chicken served with rice and peas. Lisa has a beautiful vegetarian curry full of paneer and potatoes.

Mohsen, the multi-functional butcher from Lebanon welcomes 3 ladies: Rasha, Hanadi and Eman. Three against one in a battle of the sexes will keep Mohsen on the run to impress… if only he stops talking.

David is in Rajasthan exploring the land of the Kings, and he meets up with KV Singh to learn about Rajasthan's royal history and customs while sharing some of his own between a heated match of elephant polo.

David and his newfound Italian friends bring the dolce vita to Mumbai playing soccer on the beach and enjoying a traditional Sunday pranzo with authentic Italian ingredients.