In the second of two Semi Finals, the two teams are challenged to create their finest three course Indian inspired menu that will impress Guest Judge, The Cinnamon Club's Vivek Singh. [S]
It's Finals Week at Chateau Impney in Worcestershire. In the first of two Semi Finals, two teams must create a three course Indian-inspired menu that will impress Guest Judge Tony Singh. [S]
It's Finals Week at Chateau Impney in Worcestershire. In this Quarter Final, four teams face the challenge of creating an outstanding vegetarian main course for Guest Judge Thomasina Miers. [S]
It's Finals Week. In the first challenge, to mark the 20th anniversary of the first Harry Potter novel, the eight teams must cook a magical outdoor feast over an open fire. [S]
It's the last day of the MKR Mansion rounds and the final team to cook are Clare and Niall. Their Guest Judge is Michelin starred chef Nathan Outlaw whose Mystery Ingredient is mackerel. [S]
The penultimate team to cook this week are Luthfur and Inayat, who are presented with the Mystery Ingredient challenge by Indian street food restaurateur Nisha Katona: Guinea Fowl. [S]
Midweek in the MKR Mansion, Celia and Dave face the Mystery Ingredient challenge from chef Theo Randall who presents them with a selection of fresh beans and peas. [S]
Lancashire lads Bill and Graham face the ultimate challenge from Michelin starred chef Nigel Haworth. Will they succeed in turning cauliflower into a show-stopping main course? [S]
It's the start of the final week in the MKR Mansion rounds, and Sian and Rob are tasked by Guest Judge Francesco Mazzei to create a main course from N'Duja sausage from Calabria. [S]
Shropshire couple Jacqueline and Andrew face the mystery ingredient challenge in the last cook off of week two. Their guest judge, chef Daniel Clifford, presents them with chicken legs. [S]
Scottish friends Annette and Rebecca are the penultimate team of the week. Their mystery ingredients chosen by TV presenter and food writer Gizzi Erskine are carabineros and tiger prawns. [S]
Devon couple Jenni and Will are visited by Cornwall based Michelin star chef Paul Ainsworth, whose mystery ingredient is Cornish rib eye of beef on the bone. [S]
The first team to cook in the second week at the MKR Mansion are Helen and Liz, who are faced with preparing six squab pigeons; the mystery ingredient selected by guest judge Claude Bosi. [S]
As the first week of the Mansion Round draws to a close, there's still one last cook-off from Australian couple Geoff and Debra. At the end of the evening, which two teams will leave? [S]
Microbrewery boss Ray and colleague Simon must create a main course using saddle of Welsh lamb, presented by guest judge and professional chef Stephen Terry. [S]
Will food blogger Sam and her husband Neil impress guest judge Antonio Carluccio with their main course, based on his mystery ingredients of courgettes, courgette flowers and aubergine? [S]
World-renowned chef Ken Hom visits the MKR Mansion, where Edinburgh couple Angela and James face the challenge of creating a main course from Ken's mystery ingredient of whole salmon. [S]
On the first day of the Mansion Round, Sheffield friends and in-laws Yee Kwan and Natalie are challenged by culinary legend Pierre Koffmann with his mystery ingredient of rabbit. [S]
Next from the Midlands and Wales, globe-trotting sisters Lucy and Emily from Malvern create a menu inspired by British classics with an international twist. [S]
Midway through the Midlands and Wales region, microbrewery owner Ray and his friend and colleague Simon prepare their three course menu, which features beer in every course. [S]
The second team from the Midlands and Wales region are married couple Celia and Dave, who bring a taste of Africa and the Caribbean to their restaurant for the night, 'Cee Cee's Kitchen'. [S]
The competition moves to the Midlands and Wales, where the first team to cook are Welsh friends Sian and Rob, with their patriotic menu served at their restaurant 'The Catch'. [S]
The final Scottish team, childhood friends, Clare and Niall from the Isle of Skye create a menu using the best produce from land and sea in their restaurant for the night, 'The Misty Isle'. [S]
Best friends Annette and Rebecca are the penultimate team from Scotland. Their restaurant, 'The Galloway Kitchen', celebrates local ingredients and the pair's favourite family recipes. [S]
Australian bakers Geoff and Debra rise to the MKR UK challenge on the third night in Scotland. Their passion for sourdough prevails in their aptly named restaurant, 'The Dough Hook'. [S]
Friends Jack and Phil are the second Scottish team, with a three course meal served in their restaurant 'The Gallery' - against a backdrop of photographer Jack's striking Scottish scenes. [S]
It's the first heat from Scotland, and Edinburgh couple Angela and James combine their love of the Far East with Scottish produce at their restaurant for the night, 'Thai, Aye!' [S]
In-laws Luthfur and Inayat from Bournemouth are the last team from the South. Will they do enough for the next round with their fusion feast served at their restaurant, 'Exclusive Eats'? [S]
Sam and husband Neil from Sussex take their guests on a culinary time machine with their restaurant, 'Repast'. Will their nod to the past win them a place in the future of the competition? [S]
The next team from the South, young couple Jenni and Will, showcase the best Devon produce, including potted Brixham crab, in their restaurant for the night, 'The Hungry Badger'. [S]
The final team of the week from the North are friends Claire and Sarah from Cheshire and their restaurant 'The Outside Influence', with the emphasis on fresh produce and healthy eating. [S]
The penultimate team from the North are Lancashire friends, Bill and Graham, whose aptly named restaurant, the 'Lancashire Lounge', will serve the kind of no nonsense food they love to eat. [S]
In the third episode from the North, Sheffield natives and sisters-in-law, Yee Kwan and Natalie's themed restaurant is 'Buddha's Bowl', taking their guests on a tour of the Far East. [S]
The competitive cooking show returns with new judges Glynn Purnell and Rachel Allen. First up from the North are sisters and friends Shabana and Farzana and their restaurant 'Spice Street'. [S]
The two strongest teams in Group B face the second Italian themed semi-final. Will fig stuffed pork, and limoncello semifreddo triumph over duck ragu with pasta, and prosecco jelly? [S]
In the Group B quarter finals the three strongest teams face a double challenge: they must barbecue salmon and a side, and then use up the remaining salmon with a pastry of their choice. [S]
It's sudden death in Group B as the two lowest-scoring teams from the Kid's Challenge compete to win the last spot in the quarter finals and avoid elimination. [S]
The four members of Group B have been challenged to prepare lunch for 50 hungry school children at sports day, on barbecues. Will the kids be fooled by a chocolate imposter? [S]
In the first Semi Final the winners from Group A must create an Italian inspired menu to impress not just Michael and Prue, but also guest judge, chef and restaurateur Francesco Mazzei. [S]
In the grounds of Stoneleigh Abbey, the remaining three teams go head to head in the first quarter final, cooking the best chicken of their lives, on a barbecue, in just 90 minutes. [S]
The competition moves up a gear, and now two teams from Group A face a Sudden Death cook-off. One will stay in for a place in the quarter final, while the losing team will be eliminated. [S]
Kitchen HQ goes al fresco for the first outdoor challenge. The eight strongest teams pack their pitch forks for a farmer's feast, and one team will be eliminated. [S]
With all four teams from the Midlands and Wales region having completed their themed restaurant tasks, the competition moves up a gear to Kitchen HQ. With guest judge chef Brad Carter.
'Nottingham Newlyweds' Karen and Alex hope their themed restaurant 'The Green Wood' will transport guests to Sherwood Forest with their love of fine dining mixed with earthy flavours. [S]
'Medical Mates' Raechel and Andy from the Midlands have seven hours to produce a meal. Their restaurant 'The Bees Knees' is named after the cocktail. [S]