My Kitchen Rules UK

First to cook are sisters and best friends Shabana and Farzana. Their restaurant theme is 'Spice Street'. The girls are raring to go but will their menu of Spicy Fish Taco Basket with Lime & Mango Salad; Trio: Chicken & Lamb Shawarma Skewers with Avocado & Pomegranate Salad, Vegetable Fried Rice & Garlic Chilli Noodles; and a Chocolate & Raspberry Gateaux Tower.

Second to cook from the North are Yorkshire based friends Tosin and Geneviève whose restaurant for the night, 'The African Buka' is inspired by their Nigerian and Cameroonian roots.

Tonight in the North, 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 to taste and critique.

The penultimate team to cook for the two judges and their rival teams are Lancashire friends, Bill and Graham, whose aptly named restaurant the 'Lancashire Lounge', will serve up the kind of no nonsense food they love to eat.

The last team of the week in the North are friends, Claire and Sarah, clean eating aficionados from Cheshire. They have five hours to shop, prep and cook a three-course meal that will be critiqued and scored by their rival teams and the judges, Glynn and Rachel.

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. The pair have five hours to shop, prep and cook their three course meal to impress their guests and the judges.

Brighton friends Liz and Helen 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 to impress their rivals and the judges.

Young couple, Jenni & Will, showcase the best Devon produce in their restaurant for the night , 'The Hungry Badger'.

History buff Sam & husband Neil from Sussex take their guests on a culinary time machine with their restaurant for the night, Repast. In 5 hours they shop, prep and cook a Medieval starter.

In laws Luthfur and Inayat from Bournemouth are the last team to represent the South, shopping, prepping and cooking a fusion feast in 5 hours for their rival teams and the judges at their restaurant, Exclusive Eats.

It's the first day in 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 5 hours to shop, prep and cook at three course meal for their rival teams and the judges including.

Friends, Jack and Phil, are the second Scottish team to rise to the 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.

Australian bakers, Geoff and Debra, rise to the MKR challenge on the third night in Scotland. In five hours they shop, prepare and cook a three course meal for their guests and the judges at their aptly named restaurant for the night, The Dough Hook. Their passion for sourdough prevails in their starter of Arbroath Smokies, Sourdough Rye Bread & Chilli Jam.

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.

The strongest teams from each region will go through to the MKR Mansion and finally to the MKR Headquarters where their culinary skills will be put to the test by some of the UK's best-known chefs and culinary gurus. Who has the flair, finesse and the fine dining menu to set them apart from the rest?

The competition moves to the Midlands and Wales where the first team to cook are Welsh friends Sian and Rob with a patriotic menu aimed at showcasing the fruits of land and sea in a bid to win the week.

The second team in the 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, in their bid to impress their fellow contestants and the judges.

Midway through the Midlands and Wales region, it's the turn of microbrewery owner Ray and his friend and colleague Simon whose three course menu, unsurprisingly features beer in every course. In five hours they have to shop, prep and cook a meal that will beat off the competition.

Globe-trotting sisters, Lucy and Emily, from Malvern, create an internationally inspired menu adding a twist to some great British classics. In five hours they shop, prep and cook a three course meal that takes their guests - the rival teams and the judges - on a world tour.

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 succeed in sweetening up their rivals and the judges with their three course menu that uses the best local produce?

In 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.

One of the world's most renowned chefs, Ken Hom, visits the My Kitchen Rules Mansion, where Edinburgh couple Angela and James, face the challenge of creating an impressive main course from Ken's mystery ingredient, a whole salmon.

Will history buff and food blogger, Sam and husband Neil, impress Guest Judge Antonio Carluccio with their main course based on his mystery ingredients of Courgettes , Courgette Flowers and Aubergine?

Today it's the turn of microbrewery boss Ray and colleague, Simon, to create a dazzling main course for eleven guests using the mystery ingredient of Saddle of Welsh Lamb presented by their Guest Judge, Stephen Terry, proprietor of The Hardwick in Abergavenny.

In the last cook off of the Mansion Round's first week, Australian couple, Geoff and Debra who run a community bakery in Edinburgh must face the mystery ingredient challenge from Guest Judge, Rachel Khoo. How will they cope with Rachel's choice of three different beetroot varieties and will their creative approach result in a main to impress her, Glynn and Rachel and the other contestants?