This very special festive episode of Ainsley’s show is packed full of Christmas treats.

In Cambodia, David meets a few locals who through music, dance, and the culinary arts are helping to heal a nation and reconnect with its cultural past.

Reap and the temples of Angkor Wat have become a tourist destination and a bustling centre for arts and culture.

Guest Judge Judy Joo surprises the chefs by challenging them to create delicious street food-inspired dishes.

Butter and fish are best friends. Chef Spencer Watts brings bacon butter, brown butter, maple butter and chimichurri butter to this fishy party.

Seafood loving chef Spencer Watts breaks bread and pastry with Canadian cod and squid to make soup, calzones, and two versions of fried calamari.

Shifaa's honesty is not for everyone's palette as she dishes out her acerbic comments with no sugarcoating. Tonight, she is on the kitchen frontline looking for swift victory or perhaps a truce. Time to bring up the ammunition and start cooking.

Rick visits the Rame Peninsula, far from the traditional tourist track and known for its beaches and cliffs. He also explores the history of the Cornish pasty.

Chuck visits Odanak and meets Luc Nolett, who takes him fishing on Lac Saint-Pierre and teaches him all about sturgeon.

Ainsley brings us some delicious dishes made with a dash, or more, of coffee or chocolate, including a caponata served with fennel and cacao-rubbed pork.

Chef Spencer Watts makes salmon and prawns pop with flavor as he works with any seafood kitchen’s must-have ingredient: delicious flavored oils.

Chef Spencer Watts showcases the perfect pairing of vinegar and fish with balsamic marinated walleye, gastrique lobster and crawfish popcorn.

In Cambodia, David meets a few locals who through music, dance, and the culinary arts are helping to heal a nation and reconnect with its cultural past.

Reap and the temples of Angkor Wat have become a tourist destination and a bustling centre for arts and culture.

Rick visits the Rame Peninsula, far from the traditional tourist track and known for its beaches and cliffs. He also explores the history of the Cornish pasty.

Chuck visits Odanak and meets Luc Nolett, who takes him fishing on Lac Saint-Pierre and teaches him all about sturgeon.

Guest Judge Judy Joo surprises the chefs by challenging them to create delicious street food-inspired dishes.

In Bangkok, David meets a few locals who are champions and activists for a simpler, and perhaps better, way of living.

David meets with women who are contributing to Bangkok's success, from a Michelin-starred street food stall owner, to a seven-year-old climate activist.

In this episode, Nisha travels to the West Midlands, which has the largest population of Punjabis living in the UK, to discover all she can about Punjabi food from the north of India.

Chuck learns about The Wild Basket, an initiative that brings traditional foraging techniques to future generations.

Chef Spencer Watts kicks off this episode as he grills a crispy coconut-cacao crust and serves it with sweet chili dipping sauce.

No barbeque show would be complete without a celebration of wood. Chef Spencer Watts give us his top tips for achieving smoky flavours with melt-in-your-mouth recipes.

It’s Restaurant Wars and this season, the perennial favorite is back with a twist! The chefs split into two teams of four and are tasked with creating a restaurant concept and tasting menu.

John & Lisa’s Weekend Kitchen is full of inspiration from the Mediterranean this weekend.

Nazek set the bar high for her in previous episodes with her poignant observations. let’s hope her dinner party is not overshadowed by bitter simmering rivalries between two ladies at opposite ends of the spectrum of friendship. let the fun begin.

Chef Spencer Watts kicks off this episode as he grills a crispy coconut-cacao crust and serves it with sweet chili dipping sauce.

No barbeque show would be complete without a celebration of wood. Chef Spencer Watts give us his top tips for achieving smoky flavours with melt-in-your-mouth recipes.