Rick is in Falmouth to learn how Cornwall was at the heart of the Empire’s communication system. He also meets William Golding's daughter Judy to learn about the inspiration behind Lord of the Flies.

Rick goes on a tour around the beautiful Camel Estuary, visits his long-time fish supplier Matthew Stevens and examines the impact of second home ownership on Cornwall with actor Ed Rowe.

Nuts and seeds take centre stage in Ainsley's dishes in this episode, including trofie pasta with a pistachio and mint pesto.

The nine remaining junior chefs create one of the most popular fried, feisty and spicy finger foods.

John starts with some delicious jerk chicken served with rice and peas. Lisa has a beautiful vegetarian curry full of paneer and potatoes.

Mohsen, the multi-functional butcher from Lebanon welcomes 3 ladies: Rasha, Hanadi and Eman. Three against one in a battle of the sexes will keep Mohsen on the run to impress… if only he stops talking.

David is in Rajasthan exploring the land of the Kings, and he meets up with KV Singh to learn about Rajasthan's royal history and customs while sharing some of his own between a heated match of elephant polo.

David and his newfound Italian friends bring the dolce vita to Mumbai playing soccer on the beach and enjoying a traditional Sunday pranzo with authentic Italian ingredients.

Rick is in Falmouth to learn how Cornwall was at the heart of the Empire’s communication system. He also meets William Golding's daughter Judy to learn about the inspiration behind Lord of the Flies.

Rick goes on a tour around the beautiful Camel Estuary, visits his long-time fish supplier Matthew Stevens and examines the impact of second home ownership on Cornwall with actor Ed Rowe.

Nuts and seeds take centre stage in Ainsley's dishes in this episode, including trofie pasta with a pistachio and mint pesto.

The nine remaining junior chefs create one of the most popular fried, feisty and spicy finger foods.

John starts with some delicious jerk chicken served with rice and peas. Lisa has a beautiful vegetarian curry full of paneer and potatoes.

Mohsen, the multi-functional butcher from Lebanon welcomes 3 ladies: Rasha, Hanadi and Eman. Three against one in a battle of the sexes will keep Mohsen on the run to impress… if only he stops talking.

David is in Rajasthan exploring the land of the Kings, and he meets up with KV Singh to learn about Rajasthan's royal history and customs while sharing some of his own between a heated match of elephant polo.

David and his newfound Italian friends bring the dolce vita to Mumbai playing soccer on the beach and enjoying a traditional Sunday pranzo with authentic Italian ingredients.

Rick is in Falmouth to learn how Cornwall was at the heart of the Empire’s communication system. He also meets William Golding's daughter Judy to learn about the inspiration behind Lord of the Flies.

Rick goes on a tour around the beautiful Camel Estuary, visits his long-time fish supplier Matthew Stevens and examines the impact of second home ownership on Cornwall with actor Ed Rowe.

Nuts and seeds take centre stage in Ainsley's dishes in this episode, including trofie pasta with a pistachio and mint pesto.

The nine remaining junior chefs create one of the most popular fried, feisty and spicy finger foods.

John starts with his favorite beef rendang - a slow cook that’s worth the wait. Lisa has some beautiful prawns served in the tastiest bowl of all - a bread bowl.

The second host of the week on YALLA NET'ASHA is Levantine cuisine expert Rasha from Syria who made it clear that her expertise has no equal and she will surprise all her guests with food they could have never imagined eating or cooking.

David is challenged to an Indo-Italian cook off by ITC Maratha's Executive Chef Rajdeep Kapoor. The three round cook off will pit Indian against Italian cuisine using a common star ingredient.

David takes a trip to the remote village of Mundota to visit his friends, Vikram and Alka, who will teach him about the spiritual nature of Indian cooking.

Rick joins a team diving for razor clams, makes a dish of grilled shangurro clams, visits Newlyn's ordnance datum and is shown beautiful copperwork at the Penlee Museum.

Rick discovers how the Cornish landscape influenced Turner, counts the daily catch with an auctioneer at Newlyn Fish Market, and learns about Caerhays Castle's link to Victorian plant hunters.

A veggie-packed diet is a great way to feel good so Ainsley shows us his delicious carrot and cardamom fritters and a comforting vegetable and lentil lasagne.

The eight remaining junior chefs split into teams for a bake sale challenge. Gordon, Daphne and Aaron judge four different types of tasty treats on flavor and presentation. Ultimately, one member of the losing team will be going home.

John starts with his favorite beef rendang - a slow cook that’s worth the wait. Lisa has some beautiful prawns served in the tastiest bowl of all - a bread bowl.

The second host of the week on YALLA NET'ASHA is Levantine cuisine expert Rasha from Syria who made it clear that her expertise has no equal and she will surprise all her guests with food they could have never imagined eating or cooking.

David is challenged to an Indo-Italian cook off by ITC Maratha's Executive Chef Rajdeep Kapoor. The three round cook off will pit Indian against Italian cuisine using a common star ingredient.