Chocolate and Coffee are sure to perk you up, join Ainsley as he shows how to use them in both sweet and savory dishes, starting with a quick and easy one pot that is sure to warm your cockles, three bean and pepper chili pot.

Today's dishes are ideal for when a flock of hungry faces appear at your door unexpectedly - simple and delicious radish ceviche with avocado and toasted sourdough, crunchy chaat in a bag, wheat escalopes with hazelnut mash and pink pickled onions, and a treat.

Today's dishes are perfect, a ham and cheese crown that is fit for royalty, creamy spinach and paneer kati rolls, a fluffy chicken and rice bake that is bursting with flavour and a truly sweet treat - sticky syrup sponge balls.

Ariana Bundy explores the Caspian region of Iran and the saffron growing province of Khorassan.

Ariana Bundy again explores the Iranian capital Tehran.

The chefs are in for a surprise when they walk into the "Top Chef" kitchen and see Gaggan Anand, praised as one of the world's best chefs, as their guest judge.

Chef Spencer Watts show us that seafood may be great on its own, but when you bring different kinds together it makes for some great eating.

Chef Spencer Watts gets saucy with seafood, making a mascarpone sauce and crab sauce for salmon and orange aioli and clarified butter for crab.

Lama exudes confidence with her instagrammable smile and unique fashion style, but will it be enough to razzle dazzle her three hungry guests: Shifaa, Nazek and Musaed . The answer is definitely on the menu tonight .

Rick learns about a time when the Cornish were taken as slaves by North African pirates, joins one of the last fishing boats in St Mawes, and meets two mackerel-cooking entrepreneur chefs.

Chuck meets Quentin Condo in Gesgapegiag, where they harvest clams on the beach and make a seafood clambake.

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

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.

Today's dishes are ideal for when a flock of hungry faces appear at your door unexpectedly - simple and delicious radish ceviche with avocado and toasted sourdough, crunchy chaat in a bag, wheat escalopes with hazelnut mash and pink pickled onions, and a treat.

Today's dishes are perfect, a ham and cheese crown that is fit for royalty, creamy spinach and paneer kati rolls, a fluffy chicken and rice bake that is bursting with flavour and a truly sweet treat - sticky syrup sponge balls.

Rick learns about a time when the Cornish were taken as slaves by North African pirates, joins one of the last fishing boats in St Mawes, and meets two mackerel-cooking entrepreneur chefs.

Chuck meets Quentin Condo in Gesgapegiag, where they harvest clams on the beach and make a seafood clambake.

Ariana Bundy explores the Caspian region of Iran and the saffron growing province of Khorassan.

Ariana Bundy again explores the Iranian capital Tehran.

The chefs are in for a surprise when they walk into the "Top Chef" kitchen and see Gaggan Anand, praised as one of the world's best chefs, as their guest judge.

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.

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.

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.