Bake Off: The Professionals
First to cook are Glasgow Gals, Ami and Nicola, the 'Two Hungry Weegies'. Will their menu of curried langoustine soup, slow-roasted pork belly, and millionaire shortcake be a winner?
In this episode Hugh and Ste from Edinburgh are out to impress with a haggis rissole starter, pheasant breast main, and border tart desserts. Their themed restaurant is 'The Time Machine'.
Rebecca and Nansai serve up a fusion menu, bringing the flavours of Africa and the Caribbean to Scotland, with haggis tropicana, Ashanti chicken, and mango and raspberry cranachan.
Paula and David, the Hearty Hebrideans from the Isle of Lewis, have seven hours to shop, prep and cook for their restaurant themed 'The Gaelic Coast' due to the couple's love of the sea
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.
'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' but will their food impress?
'Hunter Gatherers' team, married couple Angela and Rob, stage their themed restaurant 'The Natural Bounty' at their home in Northallerton. Will their fresh meat wow their rivals?
Former refugees, the 'Syrian Siblings' team, sister and brother Razan and Reda, stage their themed restaurant 'Sharazan or Arabian Nights' at the local college in Huddersfield
The 'Healthy Mummies', best friends Anna and Faye, stage their health-conscious restaurant 'The Provincial Kitchen' at home in Harrogate, with the number of calories listed by each course
All week the four teams from the Northern region have been battling in their kitchens to cook the best meal. But now the pressure is upped at Kitchen HQ. With guest judge Frances Atkins.
This time, the Ladies of the Village team, Catherine and Debbie from Lasham in Hampshire, kick off the Southern region in their Jane Austen inspired regency restaurant Persuasion
In this edition, the 'Bollywood Spice' team, married couple Sarah and Ramjan, stage their themed restaurant at home, serving keema capsicum for the starter and cassava cake for the dessert
It's the turn of Ben and Dan, the 'Barbecue Buddies'. The boys are workmates who promise to cook their three course 'Southern Smoke' restaurant standard meal on their barbecues outside.
It's married couple Beverley and Sarah's turn to stage their 'Provenance' restaurant at home. The 'Country Couple' team really care about where their food comes from.
The competition moves up a gear to Kitchen Headquarters where the scores are revealed. Michael and Prue are joined by guest judge Allegra McEvedy, founder of fresh food takeaway Leon.
'Foodie Fiancés' Laura and Louis from Wales have seven hours to shop, prep and cook a meal. Their themed restaurant is 'Melin Drw' ('Water Mill' in English) but will their menu impress?
'Inseparable Sisters' Thuy and Thu have seven hours to shop, prep and cook a three-course meal in their themed restaurant 'Spice of Asia', but will their exotic foodie display win the day?
'Medical Mates' Raechel and Andy from the Midlands have seven hours to produce a meal. Their restaurant 'The Bees Knees' is named after the cocktail.
'Nottingham Newlyweds' Karen and Alex hope their themed restaurant 'The Green Wood' will transport guests to Sherwood Forest with their love of fine dining mixed with earthy flavours
With all four teams from the Midlands and Wales region having completed their themed restaurant tasks, the competition moves up a gear to Kitchen HQ. With guest judge chef Brad Carter.
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: 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.