Best mates Clare and Rebecca say they're polar opposites in the kitchen. While care worker Clare is disorganised and messy - barrister Rebecca loves to make lists and is obsessively tidy. And while that sounds like a recipe for disaster, the Dublin-based duo have a few tricks up their sleeves as they artfully reinvent traditional dishes with innovative and ambitious cooking techniques. There's more to Irish food than bacon and cabbage, you know - and these girls are out to prove a point!
Beefy Essex boys Danny and Kev bonded over food while working together as firefighters. As a former mess cook, Kev has lots of experience planning and catering for large numbers - while Danny dreams of serving eye-wateringly hot Asian street food from his own food van. This gutsy double act should definitely have a few fire engines on standby after serving their spicy menu to the MKR contestants.
Inseparable mates Gabi & Steph not only work side-by-side at Gabi's auntie's restaurant - they live and socialise together, too. In fact, you'll rarely find them apart, particularly when it comes to getting creative in the kitchen. Sunderland-born Steph and Gabi, whose family is from Italy, love mixing their cooking influences to create no-nonsense northern food with a taste of the Mediterranean. If they win the show, the girls plan to travel the world selling pizza from their very own food truck.
Practical Stuart loves home-cooked English food. His good friend Duncan, meanwhile, brings a Ghanaian twist to their menu. They think the results are daring, delicious and highly original. The neighbours first started cooking together at a local 'bring-a-pot' night - and are very excited about their Afro Saxon fusion style of cuisine.
Foodie Emma met hairdresser Phillip when he started styling her hair. They discovered a shared love of cooking and now run their own supper club. While Phillip loves to play host, Emma gets busy in the kitchen producing top-quality dishes for an exclusive clientele. It's all about fine dining for the Welsh team and Emma and Phillip admit to having very high standards. It's not just fine foods they'll be dishing up on My Kitchen Rules - get ready for a few home truths, too!
Interior designer Allanna likes her dinner parties to be aesthetically pleasing as well as delicious. And when she teams up with culinary whiz Catriona, the results are spectacular. They're inspired by Scottish produce and are proud of their traditional recipes, from clootie dumplings to mince and tatties. These ladies are out to put Scottish food back on the map!
For round two of the cooking contest, the teams go to the Lake District to concoct the ultimate breakfast for 50 B&B owners. Which dish will get the most votes?
In the ultimate test of culinary skill, the amateur cooks are challenged to produce restaurant quality food in basic camper van kitchens for 40 holidaymakers
Hunger for the MKR crown grows. To enter next week's final, the three teams must cater for 30 VIP guests at a swanky soiree. But the judges have a twist planned.
Chefs Lorraine Pascale and Jason Atherton put on their judging hats for the final course of the contest. Which region will boast home to the best amateur cooks?
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.
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.
With all four teams from the south having completed their themed restaurant at home, the competition now moves up a gear to Kitchen Headquarters where the scores will be revealed. The highest scoring team of the week has won immunity while the two mid-ranking teams must battle for survival in a cook-off. Michael and Prue will be joined by guest judge, Allegra McEvedy, founder of fresh food takeaway Leon, who will also set one of the cooking challenges.
'Foodie Fiances' 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 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.
The competitive cooking show returns for a second series with new judges, Michelin starred restaurateur Glynn Purnell, and renowned food writer and Queen of Irish cooking, Rachel Allen at the helm. The first teams to cook are from the North. First up are sisters and best friends Shabana and Farzana. Their restaurant theme is 'Spice Street'. The girls are raring to go, but will their menu, that includes a spicy fish taco basket with lime and mango salad and a chocolate and raspberry gateaux tower, be a winning combination?
Second to cook from the North are Yorkshire based friends Tosin and Genevieve, whose restaurant for the night, 'The African Buka' is inspired by their Nigerian and Cameroonian roots. The pair have five hours to shop, prep and cook their three course menu that includes Dodo and prawns with homemade chilli sauce and hibiscus and pineapple cake. How will their efforts be received by their guests - will their spicy fare cut the mustard?
In the third episode from the North, Sheffield natives and 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. Their themed restaurant is 'Buddha's Bowl', taking their guests on a tour of the Far East. But will their menu impress or fail at the first hurdle?
The penultimate team from the North are Lancashire friends Bill and Graham, whose aptly named restaurant, the Lancashire Lounge, serves up the kind of no-nonsense food they love to eat. The boys are talking the talk, but can they deliver with their menu of fish goujons with wild salad and lime mayonnaise?
The final team of the week from the North are friends Claire and Sarah, clean eating aficionados from Cheshire. With the emphasis on fresh produce and healthy eating, their restaurant 'The Outside Influence' offers guests a starter of duck egg and quinoa salad and a dessert of rhubarb and strawberry crumble with lime and coconut syllabub.
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. Will they set the bar high with their starter of spicy smoked bouillabaisse and dessert of caramelised mango tart with Chantilly cream, and Captain's 'To Die For' chocolate sauce?
Next from the South are Brighton friends Liz and Helen who showcase their love of fish and seafood at their nautically themed restaurant, 'The Captain's Table'. Will they set the bar high?
The next team from the South, young couple Jenni and Will, showcase the best Devon produce, including potted Brixham crab, in their restaurant for the night, 'The Hungry Badger'.
Sam and husband Neil from Sussex take their guests on a culinary time machine with their restaurant, 'Repast'. Will their nod to the past win them a place in the future of the competition?
In-laws Luthfur and Inayat from Bournemouth are the last team from the South. Will they do enough for the next round with their fusion feast served at their restaurant, 'Exclusive Eats'?
It's the first heat from 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!'
Friends Jack and Phil are the second Scottish team, with a three course meal served in their restaurant 'The Gallery' - against a backdrop of photographer Jack's striking Scottish scenes.
Australian bakers Geoff and Debra rise to the MKR UK challenge on the third night in Scotland. Their passion for sourdough prevails in their aptly named restaurant, 'The Dough Hook'.
Best friends Annette and Rebecca are the penultimate team from Scotland. Their restaurant, 'The Galloway Kitchen', celebrates local ingredients and the pair's favourite family recipes.
The final Scottish team, childhood friends, Clare and Niall from the Isle of Skye create a menu using the best produce from land and sea in their restaurant for the night, 'The Misty Isle'.
The competition moves to the Midlands and Wales, where the first team to cook are Welsh friends Sian and Rob, with their patriotic menu served at their restaurant 'The Catch'.
The second team from the Midlands and Wales 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'.
Midway through the Midlands and Wales region, microbrewery owner Ray and his friend and colleague Simon prepare their three course menu, which features beer in every course.
Next from the Midlands and Wales, globe-trotting sisters Lucy and Emily from Malvern create a menu inspired by British classics with an international twist.
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.
On the first day of the Mansion Round, Sheffield friends and in-laws Yee Kwan and Natalie are challenged by culinary legend Pierre Koffmann with his mystery ingredient of rabbit.
World-renowned chef Ken Hom visits the MKR Mansion, where Edinburgh couple Angela and James face the challenge of creating a main course from Ken's mystery ingredient of whole salmon.
Will food blogger Sam and her husband Neil impress guest judge Antonio Carluccio with their main course, based on his mystery ingredients of courgettes, courgette flowers and aubergine?
Microbrewery boss Ray and colleague Simon must create a main course using saddle of Welsh lamb, presented by guest judge and professional chef Stephen Terry.
As the first week of the Mansion Round draws to a close, there's still one last cook-off from Australian couple Geoff and Debra. Guest judge Rachel Khoo gives the team beetroot as their mystery ingredient. At the end of the evening, which two teams will leave?
The first team to cook in the second week at the MKR Mansion are Helen and Liz, who are faced with preparing six squab pigeons; the mystery ingredient selected by guest judge Claude Bosi.
Devon couple Jenni and Will are visited by Cornwall-based Michelin star chef Paul Ainsworth, whose mystery ingredient is Cornish rib eye of beef on the bone.
Mid-week Mansion Round contestants are friends Tosin and Geneviève, who have to face the mystery ingredient choice of guest judge Allegra McEvedy: six live crabs.
Scottish friends Annette and Rebecca are the penultimate team of the week. Their mystery ingredients, chosen by TV presenter and food writer Gizzi Erskine, are carabineros and tiger prawns.
Shropshire couple Jacqueline and Andrew face the mystery ingredient challenge in the last cook off of week two. Their guest judge, chef Daniel Clifford, presents them with chicken legs.
It's the start of the final week in the MKR Mansion rounds, and Sian and Rob are tasked by guest judge Francesco Mazzei to create a main course from N'Duja sausage from Calabria.
Lancashire lads Bill and Graham face the ultimate challenge from Michelin starred chef Nigel Haworth. Will they succeed in turning cauliflower into a show-stopping main course?
Midweek in the MKR Mansion, Celia and Dave face the mystery ingredient challenge from chef Theo Randall who presents them with a selection of fresh beans and peas.
The penultimate team to cook this week are Luthfur and Inayat, who are presented with the mystery ingredient challenge by Indian street food restaurateur Nisha Katona: guinea fowl.
It's the last day of the MKR Mansion rounds and the final team to cook are Clare and Niall. Their guest judge is Michelin starred chef Nathan Outlaw whose mystery ingredient is mackerel.
It's Finals Week. In the first challenge, to mark the 20th anniversary of the first Harry Potter novel, the eight teams must cook a magical outdoor feast over an open fire.
It's Finals Week at Chateau Impney in Worcestershire. In this Quarter Final, four teams face the challenge of creating an outstanding vegetarian main course for Guest Judge Thomasina Miers.
It's Finals Week at Chateau Impney in Worcestershire. In the first of two Semi Finals, two teams must create a three course Indian-inspired menu that will impress Guest Judge Tony Singh.
In the second of two Semi Finals, the two teams are challenged to create their finest three course Indian inspired menu that will impress Guest Judge, The Cinnamon Club's Vivek Singh.
The competition reaches its Grand Final with the two surviving teams. Only one team can win the title of MKR UK champion and walk away with the £10,000 prize money.
