It's the final day of fish week but can Hugh triumph in the fishy food fight? It's the competition week he most wants to win, so he is pulling out all the stops as everyone battles with today's star ingredient, 'squid'.

Chef Matt Moran and actor Danielle Cormack celebrate the unlikely influence of iconic TV Chefs from New Zealand, Hudson and Halls, recreating flamboyant dishes that shaped her childhood and career.

In this episode, Adam and Poh are heading to one of Australia's great food bowls in the Gippsland region of Victoria. They want to discover what it is we love about simple home cooking and attempt to make the ultimate Aussie family meal.

This week Jamie heads to fiery Naples, the pizza capital of Italy, to seek out undiscovered family recipes the locals love to eat.

The Professionals travel to Oxfordshire. Kicking off the competition is The Snooty Mehmaan in Faringdon with owner Asad and Executive chef Rehan hoping to bag the grand.

Jamie and Jimmy are joined by Hollywood legend Danny DeVito, as he puts on his pinny and cooks for the diners at the end of Southend Pier. In honour of their guest's Italian roots, the boys have tracked down the village in Italy where his grandparents were from before they emigrated to the USA. Because if Danny hasn't yet been to San Fele, the boys are going to bring San Fele to him.

In the local hot and bustling market, Rick collects ingredients for the dishes ranging from chargrilled prawns with simple Thai dipping sauce to horseshoe crab roes with green mango salad. Inspired by his jaunt to Thailand, Rick returns to Cornwall and prepares hard-fried fish in red curry with steamed jasmine rice.

Jimmy goes to Ecuador to investigate the remarkable claims that bananas could one day be used to fight against viruses. Kate is in search a meat substitute that actually tastes like meat.

Ben returns to his English roots with toad-in-the-hole, then shares a stress-free midweek dinner: tray bake chicken Maryland.

Cooking fish over fire is an instant call to the tastebuds, a combination of two of the most pure elements on Earth that, together, take seafood to the next level. Chef Lennox Hastie (Firedoor) cooks only over fire and takes his grill to a NSW south coast beach to cook a perfect whole flathead over coals, served with broccolini and an ingenious pil pil sauce learnt from his days cooking in Spain's Basque country.

Mary showcases her go-to recipes for when you're not feeling 100 percent, from tummy-to heart-aches, or whatever else ails you.

Pati returns to Merida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados-pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients only found in Yucatan that make recados unique, touring citrus, habanero, and chaya fields at an hacienda. Then traditional cook Rosa makes a Relleno Negro using a recado negro.

Jamie and Jimmy are joined by Hollywood legend Danny DeVito, as he puts on his pinny and cooks for the diners at the end of Southend Pier. In honour of their guest's Italian roots, the boys have tracked down the village in Italy where his grandparents were from before they emigrated to the USA. Because if Danny hasn't yet been to San Fele, the boys are going to bring San Fele to him.

Mark and Derek take a tour around the historic ghost town of Joadja and help with the distilling process with the Jimenez family. Like Derek, Valero doesn't drink - an interesting challenge for a head distiller. At the Dapto Community Garden, they collect kohlrabi with Harry, and over in Gerringong they stumble upon a coffee plantation on a picturesque hill. They retire for a game of cricket at the Bradman Museum in Bowral and learn about the rich Indigenous history of the sport in Australia.

Tareq Taylor, one of Sweden's most loved chefs, visits Nordic countries to collect the very best culinary experiences.

Neha Sen joins Justine in the kitchen to make Spiced Aromatic Patties. Meanwhile Justine gets busy cooking Choucroute with Seafood and Ham Steaks with Sauce Chablisienne.

Nigella shares the secrets of food and flavours she just can't live without. Lemon plays the starring role in a deliciously moist lemon polenta cake, the perfect teatime treat or dinner party dessert. Fresh pink garlic takes centre stage in a simple take on a French classic, chicken with 40 cloves of garlic - in true Nigella style it's one hundred per cent a one-pot wonder.

A quick trip around Jamie's vegetable garden produces an army of colourful ingredients to make inspired winter salads.

Grab your bibs, because Adam and his guests, chef and food writer Matthew Evans and journalist Marc Fennell, are making pork ribs!

Chef Matt Moran and actor Danielle Cormack celebrate the unlikely influence of iconic TV Chefs from New Zealand, Hudson and Halls, recreating flamboyant dishes that shaped her childhood and career.

In this episode, Adam and Poh are heading to one of Australia's great food bowls in the Gippsland region of Victoria. They want to discover what it is we love about simple home cooking and attempt to make the ultimate Aussie family meal.

On Hugh's Three Good Things, it's time to raid the store cupboard, as Hugh is joined by two top chefs with the aim of making great dishes - each only using three key ingredients.

Kate jumps on a plane to California to investigate why almond butter is more expensive than other nutty spreads and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. Jimmy meanwhile journeys from Spain to Portugal to uncover the secrets of how wine is turned into fortified wine. Matt enlists the help of an innovative farmer and a team of cage fighters, to try to get to the bottom of that age old culinary problem of why slicing onions makes you cry.

Ben puts his spin on prawn and zucchini linguine, then teaches David Mann how to cook. They swap stories about camping, cooking disasters, and Her Majesty Queen Elizabeth as they put together a knickerbocker glory.

Shark-defying scallop diver Paulie Polacco braves cold water and strong currents to harvest some of the world's most prized queen scallops off Kangaroo Island, adored for their purple roe and savoury taste with a hint of nutty sweetness. Adelaide-based Calabrese chef Salvatore Pepe (Pepe's Cucina) uses queen scallops to create a delicious mouthful called capesante gratinate, using a garlic, herb, and breadcrumb mix to grill on top.

When it comes to versatility, beans slap! Board the bean train with recipes like black bean brownies or linguini with white bean cream sauce.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece's birthday celebration.

Jamie and Jimmy whip up a packed menu full of dishes for the weekend, and joining them in the cafe to lend a hand is the funny man of TV outtakes, Harry Hill.

Painted up in beautiful traditional markings, Dwayne Bannon-Harrison shares a traditional dance with Mark and Derek. Overlooking the vineyards in the late afternoon, Derek helps Liam with the brewing process and Mark taste-tests his craft for the two of them. In Berry, Raj takes the boys through his vineyard, explaining the different types of varietals on the property and the way they are able to run the property with no carbon impact.

Tareq takes the bike to meet some of the food entrepreneurs in the area who have started exciting new businesses.

Justine makes Rice Pudding with Fruit and Nut Crumble and Spaghetti Al Tonno. Daniel Wilson returns to show us how to make Crisp Kale Chips with Cashew Hummus.

Nigella uses every trick in the book to make food that's delicious and as effortless as possible. Nigella shows a speedy take on a French classic: tarragon chicken with steamed green beans - it's the work of moments and makes a perfect after work supper.

Jamie Oliver provides tips on how to choose the best and most-succulent bird for a family Christmas dinner.

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

Writer and avid foodie Kendra was devastated when she learned she had multiple food allergies. She was encouraged after meeting Laron, who enthusiastically assisted her in the kitchen and adapted his diet to work around foods Kendra needed to avoid.

Have friends coming over but run out of ideas for crowd-pleasers? Donal has three great recipes that lets you cook up a feast fast, allowing you more time to spend with friends.

The foods that bring communities together on Easter Sunday.

Tonight we're in the North East and kicking off the competition is Darlington-based Indian and Bangladeshi restaurant, Babul's, owned by brothers Zak and Shuhel.

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

Longer days and a more generous serving of sun; spring has arrived, and it's the perfect time to get into fresh veggies. Maggie and Simon love spring vegies and this week they demonstrate that you can have a delicious and filling meal without meat.

Rick Stein has enjoyed his Seafood Odyssey, but as it draws to a close it's time for reflection. He is in America for the final leg, sharing barbecued seafood such as fried soft shell crab with an old friend, Johnny Apple, who shares Rick's enthusiasm for good eating.

On Hugh's Three Good Things, it's time to raid the store cupboard, as Hugh is joined by two top chefs with the aim of making great dishes - each only using three key ingredients.

Writer and avid foodie Kendra was devastated when she learned she had multiple food allergies. She was encouraged after meeting Laron, who enthusiastically assisted her in the kitchen and adapted his diet to work around foods Kendra needed to avoid.

Have friends coming over but run out of ideas for crowd-pleasers? Donal has three great recipes that lets you cook up a feast fast, allowing you more time to spend with friends.

The foods that bring communities together on Easter Sunday.

Tonight we're in the North East and kicking off the competition is Darlington-based Indian and Bangladeshi restaurant, Babul's, owned by brothers Zak and Shuhel.

Jamie and Jimmy whip up a packed menu full of dishes for the weekend, and joining them in the cafe to lend a hand is the funny man of TV outtakes, Harry Hill.

Rick Stein has enjoyed his Seafood Odyssey, but as it draws to a close it's time for reflection. He is in America for the final leg, sharing barbecued seafood such as fried soft shell crab with an old friend, Johnny Apple, who shares Rick's enthusiasm for good eating.

Kate jumps on a plane to California to investigate why almond butter is more expensive than other nutty spreads and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. Jimmy meanwhile journeys from Spain to Portugal to uncover the secrets of how wine is turned into fortified wine. Matt enlists the help of an innovative farmer and a team of cage fighters, to try to get to the bottom of that age old culinary problem of why slicing onions makes you cry.

Ben puts his spin on prawn and zucchini linguine, then teaches David Mann how to cook. They swap stories about camping, cooking disasters, and Her Majesty Queen Elizabeth as they put together a knickerbocker glory.

Shark-defying scallop diver Paulie Polacco braves cold water and strong currents to harvest some of the world's most prized queen scallops off Kangaroo Island, adored for their purple roe and savoury taste with a hint of nutty sweetness. Adelaide-based Calabrese chef Salvatore Pepe (Pepe's Cucina) uses queen scallops to create a delicious mouthful called capesante gratinate, using a garlic, herb, and breadcrumb mix to grill on top.

When it comes to versatility, beans slap! Board the bean train with recipes like black bean brownies or linguini with white bean cream sauce.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece's birthday celebration.

Jamie and Jimmy whip up a packed menu full of dishes for the weekend, and joining them in the cafe to lend a hand is the funny man of TV outtakes, Harry Hill.

Painted up in beautiful traditional markings, Dwayne Bannon-Harrison shares a traditional dance with Mark and Derek. Overlooking the vineyards in the late afternoon, Derek helps Liam with the brewing process and Mark taste-tests his craft for the two of them. In Berry, Raj takes the boys through his vineyard, explaining the different types of varietals on the property and the way they are able to run the property with no carbon impact.

Tareq takes the bike to meet some of the food entrepreneurs in the area who have started exciting new businesses.

Justine makes Rice Pudding with Fruit and Nut Crumble and Spaghetti Al Tonno. Daniel Wilson returns to show us how to make Crisp Kale Chips with Cashew Hummus.

Nigella uses every trick in the book to make food that's delicious and as effortless as possible. Nigella shows a speedy take on a French classic: tarragon chicken with steamed green beans - it's the work of moments and makes a perfect after work supper.

Jamie Oliver provides tips on how to choose the best and most-succulent bird for a family Christmas dinner.

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

Writer and avid foodie Kendra was devastated when she learned she had multiple food allergies. She was encouraged after meeting Laron, who enthusiastically assisted her in the kitchen and adapted his diet to work around foods Kendra needed to avoid.

Have friends coming over but run out of ideas for crowd-pleasers? Donal has three great recipes that lets you cook up a feast fast, allowing you more time to spend with friends.

It's episode two of store cupboard week on Hugh's Three Good Things and Hugh is joined by River Cottage star chef, Tim Maddams.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

Ben serves up an exquisite pork chop with apple sauce, and a simple summer dish that is sure to impress at your next picnic, his fig carpaccio.

The simplicity of cooking and serving seafood in one pot is a hallmark of cuisines around the world. Chef Angie Hong shares the secrets of Vietnamese clay pot cooking, starting with a visit to a supplier in Cabramatta with live fish.

Never get bored again with Mary's stacked recipe line-up of sandwich possibilities, like classic muffuletta or turkey patty melts.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.

Jamie and Jimmy kick off the new year with their first ever all-vegan menu and joining them for their (mis)adventures in the cafe is the straight man of comedy, Romesh Ranganathan.

Arriving in Berrima, Brigid takes the boys through the kitchen garden attached to her restaurant, The Loch; at Maple Ridge Farm, Derek and Mark help in milking the goats at the dairy; in Jervis bay, Joel and Adrian catch and cook up some abalone burgers for a beach fire and feed with the little ones; atop Cambewarra Mountain, Joel tells the story, in language, of the black cockatoo overlooking the picturesque NSW landscape.

Copenhagen and Skane are hot food destinations. Tareq visits Ostergro, Denmark's first 'rooftop farm', Eden in the new district of Hyllie, Malmo and Hackeberga Castle.

Justine knows that you'll be able to impress your guests when you make her Best Ever Creme Caramel. She cooks Broccoli and Mussel Spaghetti and Neha Sen visits to make a delicious Bollywood Burger.

Nigella is putting her very own stamp on some seriously fabulous and favourite recipes. First up, a luscious Italian dessert, tiramisu, made even more incredible with hazelnut liqueur. Then it's her home-style version of Jamaica's classic jerk chicken with coconutty rice and peas.

Jamie gets a visit from Daphne, a Welsh sheep farmer, and they talk about some of the misconceptions of spring lamb, the differences between lamb, hogget and mutton and how good conditions for the animals ultimately makes the meat taste so much better.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.