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Jamie whips up super-speedy smashed lemongrass chicken, flavour-packed sweet potato chilli with homemade nachos, and a chocolate party tray cake with tinned mandarins and buttercream.

Two decades on, has Sue and Martin's ancient barn renovation finally come to fruition?

When Punam and Anuj bought their 1930s home in Surrey they thought it would be the perfect place to build a life together. But they now fear they have made a big mistake.

After soaking up the ambience at one of the UK's last live cattle markets, Rick's in the mood for steak and kidney pudding before setting sail out of Falmouth in a hand-built boat.

The best teams from last week take on chocolate week, as they create 24 cylindrical desserts, 24 desserts celebrating the honeybee, and ancient mythology-inspired showpieces.

Teams go head-to-head in the first of the challenges, as modernising the iconic Chiko Roll puts their poster design, product development, and food service skills to the test.

In the ancient Forest of Dean, expert treehouse-builder Simon Parfett meets Jon and Michelle. Jon runs a forest retreat and has had the idea to turn an old horse cart into unique accommodation for his guests.

Paul and Imogen snap up a pub and butcher's shop, with ambitious plans to restore the Grade II listed building and add a modern glass extension. But there are long delays and eye-watering costs.

Jason makes a splash with delicious recipes flavoured with tea and coffee, as well as getting a lesson in the do's and don'ts of serving a traditional Emirati cup of coffee. Chef Nick Alvis will be making a delicious sea bass and celeriac dish with a hibiscus infused cream sauce.

In the ancient Forest of Dean, expert treehouse-builder Simon Parfett meets Jon and Michelle. Jon runs a forest retreat and has had the idea to turn an old horse cart into unique accommodation for his guests.

Two decades on, has Sue and Martin's ancient barn renovation finally come to fruition?

Jamie focuses on Christmas, with all the deliciousness and joy of the season.

In Tokyo, Japan's mega metropolis, Donal tastes traditional Monjayaki pancakes cooked at the table, using vegetables and wheat-based batter. He takes a masterclass in high-end baking where he learns the secrets of the perfect Japanese strawberry shortcake.

Donal takes a dramatic ferry ride across the Pearl Delta from Hong Kong to Macau. He meets Macanese food ambassador Jonathan Phang and they hunt out the best bakes, from Chui Heong, one of Macau's oldest bakeries, to bright and modern Koi Kei Bakery.

Mary joins her friend Mel Giedroyc on a camping trip and shares some delicious recipes: a hearty chicken tartiflette, a speedy veg ragù and some creamy raspberry parfaits, all made easy.

After soaking up the ambience at one of the UK's last live cattle markets, Rick's in the mood for steak and kidney pudding before setting sail out of Falmouth in a hand-built boat.

Paul and Imogen snap up a pub and butcher's shop, with ambitious plans to restore the Grade II listed building and add a modern glass extension. But there are long delays and eye-watering costs.

Two decades on, has Sue and Martin's ancient barn renovation finally come to fruition?

Jeremy and Paula fell in love with a 19th-century house, complete with a dream conservatory in Halifax. Now, the home where they raised their family has become a pain.

Jason makes a splash with delicious recipes flavoured with tea and coffee, as well as getting a lesson in the do's and don'ts of serving a traditional Emirati cup of coffee. Chef Nick Alvis will be making a delicious sea bass and celeriac dish with a hibiscus infused cream sauce.

On the edge of the colourful old city of Marrakesh is a hotel where A-listers come for a luxurious taste of North Africa. La Mamounia hotel has recently been voted the best hotel in the world 3 times.

After soaking up the ambience at one of the UK's last live cattle markets, Rick's in the mood for steak and kidney pudding before setting sail out of Falmouth in a hand-built boat.

Jamie focuses on Christmas, with all the deliciousness and joy of the season.

In Tokyo, Japan's mega metropolis, Donal tastes traditional Monjayaki pancakes cooked at the table, using vegetables and wheat-based batter. He takes a masterclass in high-end baking where he learns the secrets of the perfect Japanese strawberry shortcake.

Donal takes a dramatic ferry ride across the Pearl Delta from Hong Kong to Macau. He meets Macanese food ambassador Jonathan Phang and they hunt out the best bakes, from Chui Heong, one of Macau's oldest bakeries, to bright and modern Koi Kei Bakery.

On the Turkish Çeşme peninsula, Rick tries Armola cheese matured in goat skins, Urla's famous red wine and the ultimate Turkish breakfast. He also cooks mouth-watering lamb stew with aubergine puree.

On the edge of the colourful old city of Marrakesh is a hotel where A-listers come for a luxurious taste of North Africa. La Mamounia hotel has recently been voted the best hotel in the world 3 times.

Six new teams make Mont Blancs and a chocolate amenity, without any recipes to follow, before transforming the classic trifle into a fine-dining showpiece with towering sculptures.

In the ancient Forest of Dean, expert treehouse-builder Simon Parfett meets Jon and Michelle. Jon runs a forest retreat and has had the idea to turn an old horse cart into unique accommodation for his guests.

Chef Guillaume Brahimi checks out the 17th and 18th arrondissements of Paris, where he explores a mushroom farm in an underground car park.

Graham Norton introduces another instalment of his trademark mix of cheeky celebrity chat and live music performances.