My Kitchen Rules

The competitive cooking show returns for a second series with new judges, Michelin starred restaurateur Glynn Purnell, and renowned food writer and Queen of Irish cooking, Rachel Allen at the helm. The first teams to cook are from the North. First up are sisters and best friends Shabana and Farzana. Their restaurant theme is 'Spice Street'. The girls are raring to go, but will their menu, that includes a spicy fish taco basket with lime and mango salad and a chocolate and raspberry gateaux tower, be a winning combination?

Second to cook from the North are Yorkshire based friends Tosin and Genevieve, whose restaurant for the night, 'The African Buka' is inspired by their Nigerian and Cameroonian roots. The pair have five hours to shop, prep and cook their three course menu that includes Dodo and prawns with homemade chilli sauce and hibiscus and pineapple cake. How will their efforts be received by their guests - will their spicy fare cut the mustard?

In the third episode from the North, Sheffield natives and sisters-in-law, Yee Kwan and Natalie have five hours to shop, prep and cook a three-course meal for their rival teams and the judges. Their themed restaurant is 'Buddha's Bowl', taking their guests on a tour of the Far East. But will their menu impress or fail at the first hurdle?

The penultimate team from the North are Lancashire friends Bill and Graham, whose aptly named restaurant, the Lancashire Lounge, serves up the kind of no-nonsense food they love to eat. The boys are talking the talk, but can they deliver with their menu of fish goujons with wild salad and lime mayonnaise?

The final team of the week from the North are friends Claire and Sarah, clean eating aficionados from Cheshire. With the emphasis on fresh produce and healthy eating, their restaurant 'The Outside Influence' offers guests a starter of duck egg and quinoa salad and a dessert of rhubarb and strawberry crumble with lime and coconut syllabub.

First to cook in the South are mother and daughter Nathalie and Jade who serve up a Guyanese inspired menu at their restaurant for the night, The Crystal Cove. Will they set the bar high with their starter of spicy smoked bouillabaisse and dessert of caramelised mango tart with Chantilly cream, and Captain's 'To Die For' chocolate sauce?

Next from the South are Brighton friends Liz and Helen who showcase their love of fish and seafood at their nautically themed restaurant, The Captain's Table. In five hours they shop, prep and cook a menu that includes Captain's seafood feast with sea vegetables and homemade French bread and seaweed butter.

Next up from the South, young couple Jenni and Will showcase the best Devon produce in their restaurant for the night, The Hungry Badger. They have five hours to shop, prepare and cook a three-course meal that includes a starter of potted Brixham crab, rocket and pomegranate salad with a vanilla and lime dressing.

Next up, history buff Sam and husband Neil from Sussex take their guests on a culinary time machine with their restaurant for the night, Repast. With a medieval starter and Jacobean dessert of Tafferty Tart with Earl Grey ice cream, will their nod to the past win them a place in the future of the competition?

In-laws Luthfur and Inayat from Bournemouth are the last team to represent the South, shopping, prepping and cooking a fusion feast in five hours for their rival teams and the judges at their restaurant, Exclusive Eats. Will they do enough to save their place for the My Kitchen Rules mansion round with their three-course menu that includes masala and tamarind lobster and lamb with spiced parsnip puree?

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!'. They have five hours to shop, prep and cook a three course meal for their rival teams and the judges, including a main of duck red curry with seasonal vegetables and jasmine rice, and a haggis chocolate fondant with mango sorbet. Will they set the bar high with their fusion feast?

Friends Jack and Phil are the second Scottish team to rise to the MKR UK challenge, with a stylish three course meal served in their restaurant for the night, 'The Gallery' - against a backdrop of photographer Jack's striking Scottish scenes. A Scotch egg with a rocket and chervil salad is followed by whole sea bass, Dauphinoise potatoes and roasted spring vegetables, with a traditional dessert of cranachan and chocolate-dipped strawberries to finish. Will the pair exhibit a flair for cookery or will they be a flash in the pan?

Australian bakers Geoff and Debra rise to the MKR UK challenge on the third night in Scotland. In five hours they shop, prepare and cook a three course meal at their restaurant for the night, 'The Dough Hook'. Their passion for sourdough prevails in their starter of Arbroath Smokies, sourdough rye bread and chilli jam, as well as their dessert of sourdough pancakes with macerated berries and maple Mascarpone. A main course of spiced pork fillet completes the menu, which they hope will impress enough to take them through to the next round.

Best friends Annette and Rebecca are the penultimate team in the Scottish region to cook a three course meal for Glynn, Rachel and their fellow contestants. Their restaurant for the night, 'The Galloway Kitchen', features a three course menu that celebrates local ingredients and the pair's favourite family recipes and includes a mini Scottish breakfast as a starter featuring haggis and homemade tatties scones.

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'. In five hours they must shop, prep and cook for their fellow contestants and the judges, Glynn and Rachel. Will their three course menu of Niest Point crab and Talisker Whisky bisque, Roe deer with mushroom and asparagus risotto and lavender and Skye honey prove to be a winning combination?

The competition moves to the Midlands and Wales, where the first team to cook are Welsh friends Sian and Rob, with their patriotic menu aimed at showcasing the finest locally sourced land and sea ingredients at their restaurant 'The Catch'. Will their menu of Burry Inlet cockle and bacon chowder, roast leg of Welsh lamb, and vanilla panna cotta be their passport into the next round?

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'. Their three course meal includes tropical cod two ways, a main course of classic Nigerian stew, and for dessert, equatorial fruits with mango ice cream, ginger and honey biscuit. Will the couple's exotic flare be their ticket to the next round in the MKR Mansion?

Midway through the Midlands and Wales region, the time has come for microbrewery owner Ray and his friend and colleague Simon to prepare their three course menu, which unsurprisingly features beer in every course. For starters they prepare Penclawd cockle and laver bread gratin; a main of steak and Grey Trees Stout pie, and finally a chocolate and malt Porter brownie with fresh cream.

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. Their three course meal takes their guests on a world tour, beginning with their starter of East-African inspired Scotch eggs with Blatjang ; a main course of Mexican fish and chips and for dessert, a Brazilian strawberry and chocolate trifle with truffles. But will their international dishes be their ticket into the MKR Mansion Round?

The final team to cook in the Midlands and Wales region are couple Jacqueline and Andrew from Shrewsbury, who run a small confectionery business making traditional nougat. Will the pair be able to sweeten up their rivals and the judges with their three course menu that uses the best local produce? Their menu includes rack of Shropshire lamb and raspberry nougat parfait with fresh berries, berry coulis and Langue de Chat Biscuits.

On the first day of the Mansion Round, Sheffield friends and in-laws Yee Kwan and Natalie are challenged by culinary legend Pierre Koffmann, one of the few chefs to have been awarded three Michelin stars. His mystery ingredient is rabbit and the girls choose to cook a traditional French dish of braised rabbit in cider, with pommes puree and carrots, followed by an Asian pear and plum crumble with ginger ice cream. Will their menu meet the exacting standards of Chef Koffmann and impress their fellow contestants and the ultimate judges, Glynn and Rachel?

One of the most renowned chefs in the world, Ken Hom, visits the MKR Mansion, where Edinburgh couple Angela and James face the challenge of creating an impressive main course from Ken's mystery ingredient: whole salmon. The couple's love of the Far East and passion for Vietnamese cuisine leads them to produce a dish called salmon bun cha, in which the salmon is filleted, skinned and cooked in various ways. They end the meal with an orange tart with Vietnamese egg coffee. But will their efforts stand the test of the challenge?

Will history buff and food blogger Sam and her husband Neil impress guest judge and godfather of Italian gastronomy Antonio Carluccio with their main course, based on his mystery ingredients of courgettes, courgette flowers and aubergine? The couple take a gamble by offering their guests a vegetarian dish of fiori di zucchini ripieni and melanzane parmigiana which they follow with an Amalfi lemon tart, and strawberry and basil sorbet. Will their green cuisine win the week?

Today, it's the turn of microbrewery boss Ray and colleague Simon to create a dazzling main course for 11 guests using the mystery ingredient saddle of Welsh lamb, presented by their guest judge Stephen Terry, professional chef and owner of the Hardwick in Abergavenny. The pair butcher and prepare the saddle to create a Moroccan-inspired dish with spiced potatoes and roasted vegetables, followed by a honey and lemon cheesecake with strawberries. But will their Mediterranean twist on a classic dish prove worthy enough?

As the first week of the Mansion Round draws to a close there is still one last cook-off from Australian couple Geoff and Debra who run a community bakery in Edinburgh. The pair must face up to the mystery ingredient of three different varieties of beetroot presented by guest judge Rachel Khoo. Will their creative approach to tricolour beetroot salad with soused mackerel followed by struffoli with candied beetroot impress all the judges and their fellow contestants? At the end of the evening everything hinges upon Glynn and Rachel's final decision. Which two teams will be leaving the My Kitchen Rules Mansion Round?

The first team to cook in the second week at the MKR Mansion are Helen and Liz, who are faced with the challenge of preparing six squab pigeons; the Mystery Ingredient selected by two Michelin starred guest judge Claude Bosi. The friends rise to the challenge with a main course of squab pigeon, Jerusalem artichoke purée and dressed green beans, followed by a dessert of salted chocolate tart with vanilla ice cream and raspberries. But will they meet the exacting standards of the judges and rival teams in this crucial round of the competition?

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. The pair are tasked with cooking the perfect steak for 11 guests, and have decided to serve it with pommes dauphinoise, bordelaise sauce and a roast tomato and courgette salad. They follow with a quintessentially English dessert of Eton Mess served with a basil macaron.

The mid-week Mansion Round contestants are friends Tosin and Geneviève, who have to face the Mystery Ingredient choice of Guest Judge, Allegra McEvedy. The pair are confronted with six live crabs which they decide to turn into a fragrant Thai crab curry with shredded salad and sambal. Their dessert, inspired by their West African roots, is African mango and passion fruit cheesecake with mango sorbet. Will their painstaking preparation for their curry pay off with the judges Allegra, Glynn and Rachel as well as the rival teams?

Scottish friends Annette and Rebecca are the penultimate team of the week who are faced with the Mystery Ingredient challenge by TV presenter and food writer, Gizzi Erskine. They decide to create a traditional paella using Gizzi's favourite ingredients - carabineros and tiger prawns, and for their dessert they serve up a lemon cake, lemon cream and strawberries. Will their Mediterranean menu be a winning formula to take them through to Finals week?

Shropshire based couple Jacqueline and Andrew face the Mystery Ingredient challenge in the last cook off of week two at the MKR Mansion. Their Guest Judge, Michelin starred chef Daniel Clifford, presents them with chicken legs which the pair must use to create an outstanding main course for 11 guests including judges Rachel, Glynn and Daniel. Their choice of menu is ballotine of chicken, new potatoes, peas and broad beans which they follow with a dessert of strawberry and basil tart. Will it be enough to keep their place in the competition, or will they be one of the two lowest scoring teams who will face the axe this week? eries.

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.

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?

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.

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

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.

It's Finals Week - Chateau Impney in Worcestershire, set in acres of stunning landscaped grounds, is the setting for MKR Headquarters. 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 for a hoard of hungry fans and quidditch players to be scored by the guests and by the judges, Glynn and Rachel. The two lowest scoring teams will be eliminated and the two winning teams - the People's Choice and Judge's Choice - will gain immunity and go straight through to the Semi Finals. The remaining four teams will cook off against each other.

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, the founder of Wahaca restaurant group, and MKR judges Glynn and Rachel. With just two places for the Semi Finals, the race is on as the teams create their best 'green cuisine' in just one and a half hours.

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 today's Guest Judge Tony Singh as well as MKR Judges, Glynn and Rachel. The winning team will go through to the Grand Final.

In the second of two Semi Finals, the two teams are challenged to create their finest three course Indian inspired menu that will impress today's Guest Judge, The Cinnamon Club's Vivek Singh, as well as MKR judges Glynn and Rachel. The winning team will join the other Semi Final winners and go through to the Grand Final.

The competition reaches its Grand Final with the two surviving teams who have managed to beat the other 18 pairs. In this final dramatic cook-off, only one team can win the title of MKR UK champion and walk away with the £10,000 prize money. Joining Glynn and Rachel in the studio is one of the country's most respected restaurant critics, Jay Rayner, who will help judge the teams' three course menus, inspired by the romantic French architectural style of Chateau Impney.