TV Guide

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

Dave and Si embark on their most epic journey yet. They traverse America's famous Route 66, serving up plenty of delicious food along the way.

Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.