Durban is a free tour group operated by three young professionals, who take David on a private trek through their beloved city; David gets a crash course on some of the city's history and some of the best local hotspots for delicious food.

When dealing with party favors, sugar cookies are standard, Anna demonstrating her recipe for such and ideas on how to decorate them with a classic royal icing which can be designed to match the wedding decor.

Fish loves spice and Chef Spencer Watts loves fish so he brings the delicious world of spice to halibut and lobster along with some cooling sides.

Chef Spencer Watts has many great recipes that marry seafood and fresh herbs. For escabeche, mackerel is marinated in cumin vinegar, pan-fried, and served with herb salad and roasted vegetables.

Ainsley adds a little sweetness to his dishes, making a Vietnamese caramel chili chicken, and a delicious lemon drizzle and lavender traybake cake.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

Cooking up clever recipes from home with his family as his crew, Jamie makes a spicy veggie curry and shares recipes from the past to help us now; recreating your favourite garlicky chicken and making leftovers special with his crispy pork tacos.

Ash leaves the Bangkok tourist trail in search of the perfect Phad Thai and discovers some luxurious hideaways. She recreates the dishes she has learnt for Dane Swan and her friends.

The second last chance cook off sees four teams from Group 2 cook a main and dessert, hoping to impress judges Colin Fassnidge and Gary Mehigan secure the final spot in the semi final.

Mark travels to Rosscarbery in West Cork to meet with chef Mark Jennings and his partner and front of house queen, Sadie Pearce to see what it takes to run a restaurant as a couple.

Mark Moriarty spends time with Gráinne O’Keefe, head chef of Clanbrassil House in Dublin. In 2013, Gráinne and Mark competed against each other and haven’t cooked together since they were both chef to partie and junior sous chef respectively.

David visits the city of Lalibela in Ethiopia, which seems at first sight to be frozen in time, but its economy is developing quickly, and the number of inhabitants is constantly increasing.

Anna provides suggestions for desserts for the special occasion romantic get-together in for two, each of the three suggestions for different aspects of the night.

In the final episode, Jamie makes his ‘fridge raid pork noodles’ from ingredients he has at home. He shares his recipe for veggie steamed dumplings and throws the baton to his mate, Jimmy Doherty, who makes the ultimate rare beef leftovers sandwich.

Nadiya Hussain kicks off the series with her top time-saving recipes for when you are in a rush.

Fish loves spice and Chef Spencer Watts loves fish so he brings the delicious world of spice to halibut and lobster along with some cooling sides.

Mark travels to Rosscarbery in West Cork to meet with chef Mark Jennings and his partner and front of house queen, Sadie Pearce to see what it takes to run a restaurant as a couple.

Mark Moriarty spends time with Gráinne O’Keefe, head chef of Clanbrassil House in Dublin. In 2013, Gráinne and Mark competed against each other and haven’t cooked together since they were both chef to partie and junior sous chef respectively.

Ainsley adds a little sweetness to his dishes, making a Vietnamese caramel chili chicken, and a delicious lemon drizzle and lavender traybake cake.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

David visits the city of Lalibela in Ethiopia, which seems at first sight to be frozen in time, but its economy is developing quickly, and the number of inhabitants is constantly increasing.

Anna provides suggestions for desserts for the special occasion romantic get-together in for two, each of the three suggestions for different aspects of the night.

Sturgeon and prawns meet wines and liqueurs in Chef Spencer Watts’ kitchen as he brings seafood and booze together in delicious culinary concoctions.

Chef Spencer Watts dishes on delicious ways to stuff rainbow trout and oysters and how to use them to stuff in a sandwich or even an avocado parcel.

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.

Ainsley celebrates dairy, rustling up a Greek lamb burger topped with feta and mint before heading to the West Country to meet a man who makes his own butters.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

Fruit can elevate a BBQ master’s repertoire like nothing else. Join Chef Spencer Watts as he shows you his favourite fruit-forward recipes for the ‘Q!

Sun’s out, the barbecue is lit and host Spencer Watts is ready to introduce us to a vegetable family we didn’t even know we loved… Allium!

Four teams go head-to-head preparing a three course meal to wow judges Manu Fieldel and Curtis Stone, but only the top two teams will progress to the grand final.

Love Island star Michael Griffiths is 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 Michael will only be having dinner with three of them

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

Fruit can elevate a BBQ master’s repertoire like nothing else. Join Chef Spencer Watts as he shows you his favourite fruit-forward recipes for the ‘Q!

Sun’s out, the barbecue is lit and host Spencer Watts is ready to introduce us to a vegetable family we didn’t even know we loved… Allium!

Four teams go head-to-head preparing a three course meal to wow judges Manu Fieldel and Curtis Stone, but only the top two teams will progress to the grand final.