My Kitchen Rules — Season 1

First to cook are Glasgow Gals, best friends Ami and Nicola. Their restaurant theme is the 'Two Hungry Weegies'. The girls are raring to go but will their menu of curried langoustine soup, slow-roasted pork belly, and millionaire shortcake be a winning combination?

In this episode the Geeks, Hugh and Ste from Edinburgh, have seven hours to shop, prep and cook a three-course meal. Their themed restaurant is 'The Time Machine'. They'll be out to impress with a haggis rissole starter, pheasant breast main, and border tart desserts.

This time it's the turn of Fusion Friends, Rebecca and Nansai from Edinburgh; their restaurant theme is 'The Bonnie Tropicana'. Will their Scottish-Caribbean fusion menu of haggis tropicana, Ashanti chicken, and mango and raspberry cranachan score highly?

Married couple Paula and David, the Hearty Hebrideans from the Isle of Lewis, have seven hours to shop, prep and cook for their restaurant themed as 'The Gaelic Coast' due to the couple's love of the sea. They'll be aiming to top the leaderboard with a pulled herring starter, roast lamb main, and chocolate tea cake for dessert. Later at Kitchen Headquarters, Prue and Michael reveal the week's scores. The team at the top of the leaderboard will win immunity to the next leg of the contest, while it's the end of the road for the team in last place.

The competition heats up as the action moves to Kitchen Headquarters. The week's second and third placed teams will cook off to secure the remaining spot in the next leg of the contest. Judges Michael and Prue are joined by first regional guest judge, the award-winning Scottish chef Jimmy Lee, who will also set the two teams a cooking challenge. Which team will join the week's winners in the next round?

'Mam 'n' Son' team Linda and Simon from Wakefield, kick off the first restaurant of the Northern region. Their themed restaurant at home is 'Proper Yorkshire'. Simon is a paramedic but dreams of becoming a chef. But will his Yorkshire tea smoked trout, Yorkshire dales fillet and beef shin, and Linda's Yorkshire parkin with proper custard, impress or depress their competitors?

'Hunter Gatherers' team, married couple Angela and Rob, stage their themed restaurant 'The Natural Bounty' at their home in North Allerton. Rob has shot the deer for the roe carpaccio starter and the wood pigeons cooked in a water bath, for the main. For dessert they are serving honey parfait with olive oil and fresh fruit. But will Angela and Rob's fresh meat wow their rival teams with fresh flavours?

Former refugees, the 'Syrian Siblings' team, sister and brother Razan and Reda, stage their themed restaurant at the local college where Reda studies in Huddersfield. Titled 'Sharazan or Arabian Nights' the siblings are preparing a mezze starter, meatballs in cherry sauce for their main, and pancakes and cheese curd in rosewater syrup for their dessert. But will Razan and Reda's Arabic spiced flavours sizzle the judges' tastebuds?

The 'Healthy Mummies' team, best friends Anna and Faye, stage their health-conscious themed restaurant at home in Harrogate. Titled 'The Provincial Kitchen', Anna and Faye's ingredients are local and fresh, with the number of calories beside each course. They are serving up a local goat's cheese garden salad starter, followed by a main course of pan-fried sea bass and crispy kale with pea and thyme puree. The judges and guest teams marvel that their dessert of salted caramel chocolate tart with yoghurt is only 295 calories - but will Mam 'n' Son team Simon and Linda have to stop at the chippy on the way home?

All week the four teams from the Northern region have been battling in their own kitchens to cook the best restaurant standard three course meal. But now the pressure is upped as the action shifts to Kitchen HQ set in the stunning grounds of Stoneleigh Abbey in Warwickshire. Guest Judge Frances Atkins, a Michelin starred chef and restaurateur, joins regulars Michael and Prue. Frances also brings a mystery ingredient that the teams must make the hero of the dish in an invention challenge - gooseberries.

Catherine and Debbie, from Lasham in Hampshire, kick off the Southern region in their Jane Austen-inspired regency restaurant, `Persuasion'.

Married couple Sarah and Ramjan make use of exotic saris and golden pineapples to transform their kitchen into a Bollywood in Bournemouth-themed pop-up restaurant.

Ben and Dan, known as the `Barbecue Buddies', serve up home-made scotch eggs and devilled eggs, reverse-seared tri-tip steak and pineapple upside-down cake - all cooked outside.

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'Foodie FiancÚs' Laura and Louis from Wales have seven hours to shop, prep and cook a three-course meal for their rival teams and the judges. Their themed restaurant is 'Melin Drw' with a menu that celebrates the very best of Welsh produce. But will their Welsh crab ravioli starter, rack of lamb main and poached peaches with raspberry Welshcake dessert impress their dinner guests?

'Inseparable Sisters' Thuy and Thu born and bred in Vietnam, but living in Birmingham, have seven hours to shop, prep and cook a three-course meal for their rival teams and the judges. Their themed restaurant a 'Spice of Asia' takes the guests on a culinary journey around Southeast Asia, but will their exotic foodie display win the day with their dinner guests?

'Medical Mates' Raechel and Andy from the Midlands have seven hours to shop, prep and cook a three-course meal for their rival teams and the judges. Their themed restaurant titled 'The Bees Knees' is named after the gin based cocktail and is based on 1920s prohibition in New York City. But will their menu of caramelised scallops starter, filet mignon with oxtail main and Bakewell tart dessert win the dinner guests vote of approval?

No synopsis available.

No synopsis available.

Kitchen HQ goes al fresco for the first outdoor challenge. The eight strongest teams pack their pitch forks for a farmer's feast, and one team will be eliminated.

The remaining teams have been split into two groups. This time it's Group A who have been given the challenge of tackling 120 canapés each on a barbecue outside for 40 special guests.

The competition moves up a gear, and now two teams from Group A face a Sudden Death cook-off. One will stay in for a place in the quarter final, while the losing team will be eliminated.

In the grounds of Stoneleigh Abbey, the remaining three teams go head to head in the first quarter final, cooking the best chicken of their lives, on a barbecue, in just 90 minutes.

In the first Semi Final the winners from Group A must create an Italian inspired menu to impress not just Michael and Prue, but also guest judge, chef and restaurateur Francesco Mazzei.

The four members of Group B have been challenged to prepare lunch for 50 hungry school children at sports day, on barbecues. Will the kids be fooled by a chocolate imposter?

It's sudden death in Group B as the two lowest-scoring teams from the Kid's Challenge compete to win the last spot in the quarter finals and avoid elimination.

In the Group B quarter finals the three strongest teams face a double challenge where they must barbecue salmon and a side, and then use up the remaining salmon with a pastry of their choice.

The two strongest teams in Group B face the second Italian themed semi-final. Will fig stuffed pork, and limoncello semifreddo triumph over duck ragu with pasta, and prosecco jelly?

The eight remaining teams have battled it out to win a place in the grand final. Now only the two strongest teams remain to compete for the £10,000 prize.