Adam continues exploration of Asian street foods in Darwin. He meets visits a young passionate Vietnamese foodie called Minh at his cafe Three Mothers.

Sandra is confident with her abilities in the kitchen but wants to surprise her sister Kendra, who is the consummate host, with pro tips from Curtis.

Taking inspiration from the recipes he grew up with Donal shares some firm family favourites that would be a hit in any household.

Prue invites Ravneet Gill in and shares how to make easy jellies from leftover drinks.

It's night three in Liverpool where singing hairdresser Steph is attempting to win over her guests with an evening of Spanish food.

This week's competition comes from in and around Liverpool, where fourth up is coffee shop worker Lisa, who intends to treat her guests to the delicious flavours of Mexico.

What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas.

Hugh's garden pest problems are now being rivalled inside the cottage, with an infestation of mice. Things are getting out of control and Hugh's attempts to curb the creatures are unsuccessful. Desperate measures call for unusual powers of persuasion and Hugh calls in vegan mouse charmers, Sue and Steve Smith, who prefer meditation to mutilation. But will their crystals and vocal encouragement persuade the pesky pests to relocate?

Napoleon once said that an army marches on its stomach and, having arrived in the historic town of Castelnaudary, Rick fulfils a boyhood dream by visiting the barracks of the legendary French Foreign Legion. With all the many nationalities involved in the Legion, Rick is eager to discover what the soldiers are served in their canteen. It inspires him to cook a spicy tagine with couscous, a dish resonant of North Africa and a firm favourite with the Legion D'Etrangers.

Andrew heads to Charleston, SC, and his first order of business is paying a visit to the queen of soul food. Then, he chows down on Gullah cuisine, a favourite among locals, and indulges in fresh seafood.

Kathy Tsaples from Sweet Greek shares her recipe for fasolakia (Greek green beans), and Ben and chef Kinsan make temaki sushi.

Prosecco is so much more than a celebratory drink, it can be used in an array of Italian dishes to increase the flavour profiles and make them sing. Luca shares his secrets of how to cook with prosecco and makes a light salmon pasta, a gorgeous black risotto and ends with a sparkling prosecco dessert.

Spice up the evening with a powerful sichuan and chilli tofu, and learn the secrets to vegetarian kebabs with special guest Walleed Rasheed. Pair roast cauliflower soup with some secret ingredients.

Jimmy Doherty, Kate Quilton and Matt Tebbutt aswer these questions: Is there any goodness left in canned tomatoes, or should people stick with fresh product? What part of the pig makes chewy sweets so chewy? Also, how do probiotics work in our gut?

The competitors face a challenge full of unexpected twists - and proteins. The teams go fishing and attempt to prove they can handle delicate seafood just as well as meat. Team captains Bobby Flay, Michael Symon and Eddie Jackson feel the pressure to perform and mentor their teams to claim the winning spot.

Ali & Mitch travel with Mark north of Broome to a popular fishing spot. They make Spicy Joombood Patties with Chillie & Raw Skippy (fish) with lemon, chilli, garlic, soya & vinegar Sashimi.

When all else fails, make a roast! Michael adds some kraut and cider to crown his pork roast with veggies that gives a perfect balance to a homecooked meal.

Justine's Crispy Salmon Fingers with Sweet Potato Chips are just a treat. Neha Sen is here and she's making Red Lentil Dal with Pineapple Chutney. Justine impresses again with Celeriac and Walnut-topped Gratin with Duck.

Interested in diversifying his cooking at the small holding, Marcus decides to build a smoker. But first, he needs something to smoke in it.

Jamie teaches members of the London police force how to prepare spicy foods, including cellophane noodle salad, monkfish, and mango lassi.

What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas.

Sandra is confident with her abilities in the kitchen but wants to surprise her sister Kendra, who is the consummate host, with pro tips from Curtis.

Taking inspiration from the recipes he grew up with Donal shares some firm family favourites that would be a hit in any household.

Adam continues his exploration of Asian street foods in Darwin. He meets a Korean born chef, Bruce, whose culinary specialties are Korean fried chicken, miso eggplant and sweet potato noodles.

Andrew travels to Louisville, KY, which boasts one of the most eclectic food scenes in the country. He digs into Southern favourites with an Asian twist: fried chicken served with a fiery sauce and comfort foods for the modern era.

Ben and wine expert Belinda discuss pairing wine with spicy food while they serve up a Keralan fish curry together.

Luca Ciano returns with another essential key ingredient: basil. Fundamental to Italian cuisine, Luca gives his recipe for basil pesto, which becomes the foundation for a delicious basil pasta.

Guaranteed to impress at BBQs, get a recipe for hemp burgers that are a sure fire winner. Simon does something different too with his Asian style guac. Zacchary Bird reinvents a classic.

The investigation into the food we eat continues. Jimmy Doherty is in Bulgaria to find out why rose oil is considered liquid gold. Kate Quilton seeks the truth about why you can't eat your pork pink, while Matt Tebbutt examines whether food cooked in plastic oven bags is safe to eat.

The boundaries of barbecue are pushed even further - literally across the ocean - to explore barbecue traditions around the world. The remaining competitors need to put their own spin on an international barbecue style, and the challenge pushes some contenders far out of their comfort zone as team captains Bobby Flay, Michael Symon and Eddie Jackson watch on.

Under the guidance of Lexie Tang Wei, daughters Amy and Carol and granddaughters Lauren and Marli make their famous Chinese long soup from scratch.

Stepping outside of his backyard, Michael Symon puts his grill in the sand and whips up the ultimate beach barbeque.

Special guest Guillaume Brahimi cooks Mussels Marinieres with Grilled Baguette. Justine makes Scaloppini and Macadamia, Banana and Passionfruit Cake,

Marcus has noticed more and more deer on his land and wants to learn what he should be doing to manage them. He goes to Knepp Estate to meet Charlie and Issy who have turned over their 3500-acre farm.

Models Jasmine, Vicki, and Polly all love to indulge in scrumptious high-carb dinners, so Jamie cooks carpaccio with baby beets, tagliatelle with saffron, and lime and basil sorbet for them.

If you're hungry and in a hurry, chef Grant King, musician Sarah McLeod and Adam have everything you need for a quick flavour fix.

Nadiya Hussain shares indulgent desserts to end any meal in style: cheesecake, retro jam roly polys, and the perfect frutti tutti pavlova.

Rachael is cooking up comfort food today and with this much flavor, you'd never guess that these bull's eye burgers topped with onions and blue cheese sauce are plant-based.

Tom's journey starts in Newlyn, the largest fishing port in England, where he's searching for sardines. Then he cooks up a tasty take on sardines on toast for the crew.

Jet Tila brings a taste of Japan with his hearty Sukiyaki that includes wagyu beef, shirataki noodles and a medley of vegetables.

It's the final night of the competition in Liverpool and last up is carpet and flooring specialist Chris, who's hoping his musically inspired nosh will send him to the top of the leaderboard.

It's the first day of the competition in Bournemouth, where Pharmacist and Aesthetics Practitioner Shikha is starting the week with a traditional Indian dinner in the hope that it wows her guests.

If you're hungry and in a hurry, chef Grant King, musician Sarah McLeod and Adam have everything you need for a quick flavour fix.

Hugh puts the river running past his cottage to good use. It's Eel migration season and Hugh meets up with local basket maker Malcolm Seal, to try his hand at creating an eel trap.

Rick shows the French there is at least one Englishman who knows there's more to cooking than just opening a can. Soon the air is redolent with the savoury smell of lamb ragout with flageolet beans. Later, while passing under the perilously low bridges of Narbonne, Rick treats the barge crew to barbecued sardines with salad and cold rose wine. Louis, the chef on board, cooks seafood with squid ink pasta.