It's day four of this week's cooking competition and the stakes are high, with everyone cooking Hugh's favourite fish: mackerel.

Nadiya Hussain has always been fascinated by America, home to more immigrants than anywhere else, and with some of the most vibrant food on the planet.

Join the preparations for the service station's big birthday, celebrating a monumental 50 years of operation.

The Professionals travel to Northern Ireland and kicking off the competition are head Chef Ian and Front of House Eva of Mourne Seafood Bar in Belfast.

What do you make when it's too hot to cook? Adam's very cool guests, actor Bert LaBonte and chef Rodney Dunn, join him to make food that's fast and refreshing.

Packed full of tradition and memories, Sunday lunch is a very special part of Maggie's life, whether it be with friends or family, everyone is encouraged to get involved and be part of the whole experience. Maggie is treating her friends to a roast. For Maggie the best time of year for a good roast is spring when the lamb is at its peak and is served with baked vegetables, caramelised to almost burning, just like her mother used to do.

Rick begins the next leg of his Seafood Odyssey in Chesapeake Bay, Maryland, in America. The area is famous for striped bass and Rick makes a mouth-watering visit to an oyster shack.

Kate heads to Japan on the trail of tofu, wondering how they turn green soy beans into something so white and creamy. Jimmy is investigating reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood from one of the UK's quirkiest, most remarkable museums. And Matt's in Wales, looking into a new kind of milk, which claims to be easier to digest.

Pastry Chef Kay-Lene Tan joins Ben to put a twist on cranberry scones. Then, they create a mapo tofu dish, Turkish delight, and a spice-filled Moroccan snapper tagine.

Exquisite snacks based on seafood star in many cuisines around the world, all beautiful mouthfuls that take taste and texture to a whole new level. Chef Frank Camorra (Movida) showcases a number of seafood tapas dishes and shares his recipe for luscious salty bunnuelos de bacalao (salt cod croquettes).

Mary's straightforward bread recipes are all you knead: biscuits, buns, thick focaccia pizza and a classic loaf.

Temozoon is the birthplace of Yucatan's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada. She also returns to Hacienda Tamchen for another traditional dish prepared by chef Julio Dominguez called Huidzi Bii Wai, which means united tortilla.

Jamie and Jimmy welcome British actor turned Hollywood star Martin Freeman to the pier as he joins them in the cafe for 'an unexpected journey' in the cooking lesson of a lifetime.

Mark and Derek learn about the overabundance of sea urchin, and explore a new type of sustainable farming in Berrima; the boys have a go at beekeeping.

Tareq Taylor looks back on some of the food adventures he has been part of in the series. Tareq promises delicacies from all over the Nordics and meetings with fantastic people.

We visit New Caledonia for Octopus and Yam Stew, Justine makes a Mixed Fruit and Mustard Meatloaf. Trish McKenzie creates the most incredible Chocolate Baskets.

Nigella doesn't need to leave the house to travel - she has the whole world at her fingertips, visiting all corners of the globe from her kitchen. First to Asia, with a delicious, fast and easy chicken teriyaki with noodles and sugar snap peas. Next, a two-stop trip to Italy, with an incredible Venetian carrot cake with rum mascarpone cream, and easy indulgent lone linguine with white truffle oil, the perfect dinner for one.

Jamie's garden has a bumper crop of fascinating varieties of pumpkin and squash.

What do you make when it's too hot to cook? Adam's very cool guests, actor Bert LaBonte and chef Rodney Dunn, join him to make food that's fast and refreshing.

Nadiya Hussain has always been fascinated by America, home to more immigrants than anywhere else, and with some of the most vibrant food on the planet.

Join the preparations for the service station's big birthday, celebrating a monumental 50 years of operation.

The Professionals travel to Northern Ireland and kicking off the competition are head Chef Ian and Front of House Eva of Mourne Seafood Bar in Belfast.

The Renaissance capitol is where the city food market as a concept was born. More than 1000 years ago, farmers from the countryside came to the main square of Florence and gave their goods to the craftsmen, merchants, and bankers for money.

Freiburg is the 'green' city of Germany and surrounding its imposing gothic cathedral is the Munstermarkt, its food market.

Helen impresses once again with an all gluten-free menu, including her speedy ragu tagliatelle, a rich coconut syrup cake, and ricotta and feta pies. She wraps it all up with her creative coconut protein balls for a perfect sweet ending.

Ina puts a new spin on a decadent, elegant bittersweet chocolate cake that everyone adores, and kickstarts the day with a dramatic apple cinnamon Dutch baby.

We all love watching celebrity chefs dish up mouthwatering meals but are they as impressive in reality as they seem? The everyday home cooks put four moreish dishes to the test.

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.

Pastry Chef Ravneet Gill takes Fred to Mallorca to experience incredible island cooking, from a buzzing beach bar serving holiday food in the sun, to light and fluffy pastries.

Judi Love embarks on a food exploration and travel adventure in this inspirational series.

Rick Stein reaches Oaxaca. Home to Mexico's national cheese, queso oaxaca and a land where vanilla grows wild. Rick delights in exploring, where you can smell the tropical fruit from stall.

Tony travels to Big Sky Country, Montana. Since long before statehood, Montana has attracted those looking to live by their own means. Throughout Montana's history, past and present, cowboys, artists, billionaires, prospectors, cattle and railroad men, eco-hippies and miners, outdoorsmen and drifters have all been pulled into Montana's orbit.

David travels just off the coast of Naples to the island of Procida, a place untouched by time, where he takes a walking tour from a local named Mr Time. On the island, David does exactly what the locals do: takes a donkey ride to port and dives for sea urchins for his afternoon lunch.

Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavours and local ingredients define Guayaquil's gastronomy.

Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions. He tries a vegan twist on pierogies, checks out the newest wave of local chef talent, and indulges in classic dishes from Spain.

Helen impresses once again with an all gluten-free menu, including her speedy ragu tagliatelle, a rich coconut syrup cake, and ricotta and feta pies. She wraps it all up with her creative coconut protein balls for a perfect sweet ending.

The Renaissance capitol is where the city food market as a concept was born. More than 1000 years ago, farmers from the countryside came to the main square of Florence and gave their goods to the craftsmen, merchants, and bankers for money.

Freiburg is the 'green' city of Germany and surrounding its imposing gothic cathedral is the Munstermarkt, its food market.

Pastry Chef Ravneet Gill takes Fred to Mallorca to experience incredible island cooking, from a buzzing beach bar serving holiday food in the sun, to light and fluffy pastries.

Tony travels to Big Sky Country, Montana. Since long before statehood, Montana has attracted those looking to live by their own means. Throughout Montana's history, past and present, cowboys, artists, billionaires, prospectors, cattle and railroad men, eco-hippies and miners, outdoorsmen and drifters have all been pulled into Montana's orbit.

Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions. He tries a vegan twist on pierogies, checks out the newest wave of local chef talent, and indulges in classic dishes from Spain.

Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavours and local ingredients define Guayaquil's gastronomy.

Judi Love embarks on a food exploration and travel adventure in this inspirational series.

Rick Stein reaches Oaxaca. Home to Mexico's national cheese, queso oaxaca and a land where vanilla grows wild. Rick delights in exploring, where you can smell the tropical fruit from stall.

The Renaissance capitol is where the city food market as a concept was born. More than 1000 years ago, farmers from the countryside came to the main square of Florence and gave their goods to the craftsmen, merchants, and bankers for money.

Freiburg is the 'green' city of Germany and surrounding its imposing gothic cathedral is the Munstermarkt, its food market.

Helen impresses once again with an all gluten-free menu, including her speedy ragu tagliatelle, a rich coconut syrup cake, and ricotta and feta pies. She wraps it all up with her creative coconut protein balls for a perfect sweet ending.

Ina puts a new spin on a decadent, elegant bittersweet chocolate cake that everyone adores, and kickstarts the day with a dramatic apple cinnamon Dutch baby.

We all love watching celebrity chefs dish up mouthwatering meals but are they as impressive in reality as they seem? The everyday home cooks put four moreish dishes to the test.

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.

David travels just off the coast of Naples to the island of Procida, a place untouched by time, where he takes a walking tour from a local named Mr Time. On the island, David does exactly what the locals do: takes a donkey ride to port and dives for sea urchins for his afternoon lunch.

Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavours and local ingredients define Guayaquil's gastronomy.

Judi Love embarks on a food exploration and travel adventure in this inspirational series.

Helen impresses once again with an all gluten-free menu, including her speedy ragu tagliatelle, a rich coconut syrup cake, and ricotta and feta pies. She wraps it all up with her creative coconut protein balls for a perfect sweet ending.

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.

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.

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.

Ditch the awkward small talk but savour the best canapes and cocktails, as The Cook Up throws a fancy night of Easy Entertaining with Chefs Rosheen Kaul and Aleksis Kalnins.

What do you make when it's too hot to cook? Adam's very cool guests, actor Bert LaBonte and chef Rodney Dunn, join him to make food that's fast and refreshing.

Get ready to discover new gluten-free favourites on today's episode! Helen begins with a vibrant paella, an easy halloumi, feta and mint bread, and her zesty chicken fajitas.

Ina gets fresh with spring green spaghetti carbonara, and chocolate-dipped brown sugar shortbread livens up an old favourite sweet treat.

Aaron and Nikki eventually open the restaurant to customers. The first evening is a complete disaster, with meals taking an hour to come out, bookings being lost and many patrons complaining. Aaron and Nikki eventually find more staff, hire a front of house manager and have a full restaurant over Christmas with everything running smoothly, including an evening with a visit from the Fifteen graduates who did not make the cut.

James visits Languedoc, famous for its wine and the hearty meaty dish, cassoulet. After stopping at a fruit stall, James uses some great local produce to create an unusual first dish with melon and onion rings!