It's the final day of Fruit week competition and it's all to play for as the three chefs return to Monday's key ingredient: apples.

Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act, revealing how retro family dishes and deep resilience have illuminated their path to stardom.

If Australia were a cake - what would be the recipe? To start with - the recipe is ancient, handed down over 60,000 years by the oldest, continuous living culture on the planet. Its ingredients consist of over 200 nationalities melding together in a desirable, aspirational flavour. But curiously for much of the past 150 years, from the outside the cake has presented itself with a white, vanilla icing.

This week Jamie heads to glorious Puglia to seek out family recipes that make this spectacular region the hottest food destination in Italy. Jamie meets Puglia's real pasta grannies inspiring Jamie's awesome and authentic homemade pasta with warm broccoli and tangy cheese pesto.

This episode comes from in and around Sheffield where first to throw their hat in the ring are husband and wife duo, Pansy and Jeremy of Plesters.

It's a night of sensational seafood as Adam and his world-class guests, swimmer Ariarne Titmus and chef Alejandro Saravia, share how they reel in a crowd.

It's time to shake off the winter blues with a serve of piping hot comfort food. This mid-winter episode dishes up some warming, homely treats - and reveals why Simon still bears the mental scars of his childhood brush with rhubarb.

Rick flees the restaurant to seek comfort from the sea. Forty-eight kilometres out of Padstow, he calms down. Veteran fisherman Ivan Bates introduces Rick to the joys of fishing for the best fish in the world, turbot.

Kate travels to Ghana and discovers that pineapples contain an enzyme that destroys the dead skin cells in your mouth. Jimmy uncovers how they put bubbles in some of our chocolate bars.

Ben puts a spin on a seasonal favourite with his Easter bread scrolls, saves some old kale by turning it into a bowl of kale gnocchi, and shares a homemade mocktail.

Maeve O'Meara journeys into the top-end of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu, who moved from Melbourne when he tasted magnificent 'barra' over 25 years earlier.

Join the soup obsession with recipes that vary from cosy to chill, smooth or chunky, plus an ample dose of cheese.

In Tekit, or The Capital of the Guayabera, Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets Eliodoro Xicum, a farmer's son who went against his father to build a family business making the iconic Guayabera shirts. Then she meets his son, Elio, who chose to become a chef and created a dish that resembles a Guayabera in honor of his father.

The winelands of the Cape play host to Lorna and her guest, singer and comedian Tracy-Lee Oliver. Lorna learns about how to make unique buffalo mozzarella cheese and wine.

Derek starts out with a fun way to harvest cabbages. He then helps prepare smoked meats, and helps a beekeeper put a queen bee into a new hive.

When Tareq arrives in Stockholm he encounters innovation and world class gastronomy. He makes pizza at the Rosendal garden cafe and goes on an adventure in the archipielago.

Kathy Tsaples visits the kitchen to cook Gigantes, and Justine puts together a Chicken, Seed and Coriander Salad before we visit New Caledonia for Francophile Prawn Baguette.

Truly heavenly meals don't have to start life with painfully expensive ingredients. Nigella's got a whole host of sublime recipes up her sleeve that hail from far more modest beginnings. Like South Indian vegetable curry, made from the wilting contents of a Monday morning fridge raid, decadent chocolate chip bread pudding, aka stale bread reincarnated Nigella-style. Beer braised pork knuckles with caraway, garlic, apples and potatoes - totally divine and cheap to boot.

Everyone loves potatoes. Jamie enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best.

It's a night of sensational seafood as Adam and his world-class guests, swimmer Ariarne Titmus and chef Alejandro Saravia, share how they reel in a crowd.

Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act, revealing how retro family dishes and deep resilience have illuminated their path to stardom.

If Australia were a cake - what would be the recipe? To start with - the recipe is ancient, handed down over 60,000 years by the oldest, continuous living culture on the planet. Its ingredients consist of over 200 nationalities melding together in a desirable, aspirational flavour. But curiously for much of the past 150 years, from the outside the cake has presented itself with a white, vanilla icing.

Hugh wants to introduce you to a brilliant way of cooking. The secret to so many great dishes, argues Hugh, is having three key ingredients working well together.

Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?

Belinda joins Ben to pair some Australian wines with his crispy skin salmon salad. Ben then makes a beef biryani and plum tart, your new go-to favourites.

Some of the more unusual treasures of the water include the adored gastropod mollusc abalone which fetches up to $1300 a kilo and is a status present in the Chinese world. Diver James Palanowski works in eight-degree water off Tasmania's east coast to harvest abalone, which is then used by acclaimed Chinese chef Frank Shek, who teaches a home sous-vide method to achieve a tender, delicious spiced seafood which he incorporates into a spectacular omelette.

Mary helps you master the catch of the day with recipes focused around fish, including zesty tuna tartare and curried salmon en papillote.

Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavours. She tries the best tacos in Merida at Wayane. The aroma of freshly made cookies lures her to Donde Fabric, where their globitos and bizcochitos are an important part of Merida's mornings.

Lorna is in KwaZulu natal to meet up with singer-songwriter Khaya Mthethwa to explore Durban's food scene.

Aboriginal school kids sing to a proud Derek in their shared Noongar language before he heads out to pick avocados, learns about native finger limes and gets Mark some more of his favourite olive oil.

Tareq Taylor explores his own backyard of Skane and hometown of Malmo. Here you can find food and culture from all over the world which makes it a unique culinary destination.

Justine bakes John Dory with Fennel and Tomato and the infamous French dessert, Paris Brest. Rosie Mansfield makes Chia Falafel.

If you're home alone and deserve a treat, simple spaghetti is the answer. If you have people coming over and are pressed for time - Spanish chicken with chorizo and potatoes is the work of moments, with the leftovers turned into dreamy breakfast quesadillas. There's Nigella's no-fuss fruit tart and, for evenings when you need speed, ease, and restoration, there is lemony salmon with cherry tomato couscous. For those moments when cooking is beyond you, a chip kebab is the answer.

Jamie explains the history of pickling and preserving. If you have grown your own produce, you'll want to save it and keep it for as long as you can, or use the excess when you have a bumper crop.

The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes.

Newborn photographer Laura met her husband, Jason, while working at a restaurant - she was a server, he was a sommelier. Together they are raising their five-year-old daughter, Olivia, who has an extremely rare condition that affects only 2.4 in 10 million people.

Donal takes us through four recipes using minimal ingredients for those days you really don't want to haul home a big shopping list!

Traditions followed by British families during Lent and Good Friday.

Today's Come Dine With Me Professionals heads to Swansea and first up are childhood mates Ash and Suj from Adelinas who are pitting their modern Indian cooking against their fellow pros.

The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes.

Citrus is often considered a basic ingredient, but Simon and Maggie are convinced that it deserves more of a starring role in our kitchens, so in this episode they give it its place in the sun.

On a chilly winter afternoon Rick welcomes the warmth of the nearby pub where the locals are sharing the local speciality - Stargazy Pie - cooked once a year to celebrate the saving of the village from starvation.

Hugh wants to introduce you to a brilliant way of cooking. The secret to so many great dishes, argues Hugh, is having three key ingredients working well together.

Newborn photographer Laura met her husband, Jason, while working at a restaurant - she was a server, he was a sommelier. Together they are raising their five-year-old daughter, Olivia, who has an extremely rare condition that affects only 2.4 in 10 million people.

Donal takes us through four recipes using minimal ingredients for those days you really don't want to haul home a big shopping list!

Traditions followed by British families during Lent and Good Friday.

Today's Come Dine With Me Professionals heads to Swansea and first up are childhood mates Ash and Suj from Adelinas who are pitting their modern Indian cooking against their fellow pros.

The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes.

Citrus is often considered a basic ingredient, but Simon and Maggie are convinced that it deserves more of a starring role in our kitchens, so in this episode they give it its place in the sun.

On a chilly winter afternoon Rick welcomes the warmth of the nearby pub where the locals are sharing the local speciality - Stargazy Pie - cooked once a year to celebrate the saving of the village from starvation.

Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?

Belinda joins Ben to pair some Australian wines with his crispy skin salmon salad. Ben then makes a beef biryani and plum tart, your new go-to favourites.

Some of the more unusual treasures of the water include the adored gastropod mollusc abalone which fetches up to $1300 a kilo and is a status present in the Chinese world. Diver James Palanowski works in eight-degree water off Tasmania's east coast to harvest abalone, which is then used by acclaimed Chinese chef Frank Shek, who teaches a home sous-vide method to achieve a tender, delicious spiced seafood which he incorporates into a spectacular omelette.

Mary helps you master the catch of the day with recipes focused around fish, including zesty tuna tartare and curried salmon en papillote.

Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavours. She tries the best tacos in Merida at Wayane. The aroma of freshly made cookies lures her to Donde Fabric, where their globitos and bizcochitos are an important part of Merida's mornings.

Lorna is in KwaZulu natal to meet up with singer-songwriter Khaya Mthethwa to explore Durban's food scene.

Aboriginal school kids sing to a proud Derek in their shared Noongar language before he heads out to pick avocados, learns about native finger limes and gets Mark some more of his favourite olive oil.

Tareq Taylor explores his own backyard of Skane and hometown of Malmo. Here you can find food and culture from all over the world which makes it a unique culinary destination.

Justine bakes John Dory with Fennel and Tomato and the infamous French dessert, Paris Brest. Rosie Mansfield makes Chia Falafel.

If you're home alone and deserve a treat, simple spaghetti is the answer. If you have people coming over and are pressed for time - Spanish chicken with chorizo and potatoes is the work of moments, with the leftovers turned into dreamy breakfast quesadillas. There's Nigella's no-fuss fruit tart and, for evenings when you need speed, ease, and restoration, there is lemony salmon with cherry tomato couscous. For those moments when cooking is beyond you, a chip kebab is the answer.

Jamie explains the history of pickling and preserving. If you have grown your own produce, you'll want to save it and keep it for as long as you can, or use the excess when you have a bumper crop.

The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes.

Newborn photographer Laura met her husband, Jason, while working at a restaurant - she was a server, he was a sommelier. Together they are raising their five-year-old daughter, Olivia, who has an extremely rare condition that affects only 2.4 in 10 million people.

Donal takes us through four recipes using minimal ingredients for those days you really don't want to haul home a big shopping list!

It's mussels in Hugh's Three Good Things today and Hugh is never happier than when combining these mussels with leeks and cider.

Jimmy wants to know if there are any easier ways to get the meat out of a fiddly crustacean, and discovers a new technology in Ireland which could revolutionise the food industry. Kate asks is there anything we can do to get kids to eat their greens, and finds out why toddlers are hardwired to avoid unfamiliar foods. While Matt is in Germany finding out how gummy sweets are made. But be careful of the sugar alarm!

Join Ben as he makes a showstopping lamb wellington, and then uses the leftovers to whip up an elegant bowl of mushroom, olive and ricotta fusilli.

Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it's simply the best and most sustainable way to eat. This program reveals the secrets and benefits of cooking whole fish, featuring fried Thai style snapper, Malaysian fish head curry, and French rouget en papillote.

Mary prepares indulgent side dishes that stand out next to a steak, like shrimp scampi stuffed potato, or stuffed mushrooms two ways.

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn't shy to correct him. The final product is a meal that captures Yucatan's history in every bite.

Lorna and former miss South Africa Jo-Ann Straus dive into fresh seafood and the arts scene around Hout Bay.

Mark and Derek begin their journey with a Welcome to Yuin Country from Noel Butler, harvest oysters off the bay, stop through at an olive grove, and try stand-up paddleboarding on the NSW coastline.

Tareq Taylor visits the South Coast of Denmark to make his own versions of open-faced sandwiches and smoked fish dishes.

Kathy Tsaples comes by to create amazing Zucchini Feta Ricotta Pita. Justine wows us again with a Crab Omelette and Dark Roasted Peanut Butter and Oatmeal Raw Cookies.

No time to bake is no problem with Nigella's Irish oaten roll - fast and easy to make, they are instant comfort, and instant gratification. Salty and sweet may not sound like a match made in heaven, but Nigella's sweet and salty crunch nut bars are totally irresistible. Plus, take a leap of faith with her inky black squink risotto, as dramatically spectacular with its black rice and sauteed squid topping as it is simple to make. There's also an unusual slow-cooked, melt-in-the-mouth Asian braised shin of beef topped with a crisp hot and sour shredded salad.

Jamie searches for edible wild mushrooms in a local forest with his mentor, Gennaro Contaldo. Then he uses them to make bruschetta, risotto and venison Stroganoff.

A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic.