Jamie shares delicious recipes that use whatever ingredients you can get our hands on in these unprecedented times; making a fish pie using ingredients from the freezer and a classic bread dough with an added twist using whatever you have at home.

Chef Spencer Watts kicks off this episode as he grills a crispy coconut-cacao crust and serves it with sweet chili dipping sauce.

No barbeque show would be complete without a celebration of wood. Chef Spencer Watts give us his top tips for achieving smoky flavours with melt-in-your-mouth recipes.

Gregg starts his journey around South Africa by going on a safari through the Amakhala Game Reserve in the Eastern Cape. He goes on a game drive and encounters giraffe, rhinos and warthogs.

Gregg travels to the lush green valleys of the wine lands of the Western Cape. In Franschhoek he boards the ‘wine tram’ and handpicks grapes in the vineyards of a popular restaurant where he samples the local wine and an authentic South African dish – bobotie.

Jamie prepares three delicious sashimi dishes for Ant & Dec on this episode using the freshest tuna, scallops and salmon.

Today’s challenge will be making donut holes. They’ll have to make at least 50 of them, in two different flavors, and stack them in a beautiful pile.

Shifaa's honesty is not for everyone's palette as she dishes out her acerbic comments with no sugarcoating. Tonight, she is on the kitchen frontline looking for swift victory or perhaps a truce. Time to bring up the ammunition and start cooking.

In Kuala Lumpur, David meets a few inspiring people who have taken a leap of faith, which made a difference in their lives and in the lives of others.

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.

Jamie responds to the changing times by sharing clever recipes that can swap out ingredients for whatever you have to hand: A risotto using frozen veg, a versatile veg-packed sauce that you can bag up and freeze and a delicious eggless chocolate pud.

In unprecedented times, Jamie shares delicious recipes that use whatever ingredients you have to hand. Using store cupboard ingredients he makes a simple flatbread and turns it into a pizza pie, and makes a heartwarming, versatile beef and ale stew.

Gordon and Aarón have decided to throw a baby shower for Daphne and 21 other soon-to-be mothers as well. in the “MasterChef” restaurant and the young home cooks will be responsible for cooking all of the food.

Chef Spencer Watts kicks off this episode as he grills a crispy coconut-cacao crust and serves it with sweet chili dipping sauce.

No barbeque show would be complete without a celebration of wood. Chef Spencer Watts give us his top tips for achieving smoky flavours with melt-in-your-mouth recipes.

In Kuala Lumpur, David meets a few inspiring people who have taken a leap of faith, which made a difference in their lives and in the lives of others.

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.

Gregg starts his journey around South Africa by going on a safari through the Amakhala Game Reserve in the Eastern Cape. He goes on a game drive and encounters giraffe, rhinos and warthogs.

Gregg travels to the lush green valleys of the wine lands of the Western Cape. In Franschhoek he boards the ‘wine tram’ and handpicks grapes in the vineyards of a popular restaurant where he samples the local wine and an authentic South African dish – bobotie.

Jamie prepares three delicious sashimi dishes for Ant & Dec on this episode using the freshest tuna, scallops and salmon.

Jamie responds to the changing times by sharing clever recipes that can swap out ingredients for whatever you have to hand: A risotto using frozen veg, a versatile veg-packed sauce that you can bag up and freeze and a delicious eggless chocolate pud.

In unprecedented times, Jamie shares delicious recipes that use whatever ingredients you have to hand. Using store cupboard ingredients he makes a simple flatbread and turns it into a pizza pie, and makes a heartwarming, versatile beef and ale stew.

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!

Singapore may seem slightly authoritarian, but if you scrape below the surface, you can find the true grit of the locals.

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.

This episode saw Mark Moriarty team up with Michelin-starred chef Rob Krawczyk.

Mark visits his former mentor and colleague, Ciaran Sweeney in Dublin’s Forest and Marcy restaurant. Together, they talk about the positive and negative aspects of living and being a chef in Dublin.

Comedian Rob Beckett helps create an all-you-can-eat Chinese buffet. Jamie makes a melt-in-your-mouth pie. And, Jimmy takes Friday night nibbles to another level with potato spirals and stuffed jalapeños wrapped in bacon.

Chef Michael Cimarusti guest judges as the finalists try to impress with their entree and dessert dishes; the winner is crowned.

Nazek set the bar high for her in previous episodes with her poignant observations. let’s hope her dinner party is not overshadowed by bitter simmering rivalries between two ladies at opposite ends of the spectrum of friendship. let the fun begin.

Josh from Bolton is going to be given five menus, each put together by a potential blind date. The five ladies behind the menus have all come up with a three course meal but Josh will only be having dinner with three of them

Comedian Rob Beckett helps create an all-you-can-eat Chinese buffet. Jamie makes a melt-in-your-mouth pie. And, Jimmy takes Friday night nibbles to another level with potato spirals and stuffed jalapeños wrapped in bacon.

Chef Michael Cimarusti guest judges as the finalists try to impress with their entree and dessert dishes; the winner is crowned.