Watch My Kitchen Rules UK

The competition reaches its Grand Final with the two surviving teams in a dramatic cook off to win the title of My Kitchen Rules UK champions and walk away with the prize money.

In the second of two Semi Finals, the two teams are challenged to create their finest three course Indian inspired menu that will impress today's Guest Judge, The Cinnamon Club's Vivek Singh as well as Judges, Glynn and Rachel. The winning team will go through to the Grand Final tomorrow, joining yesterday's Semi Final winners.

In the first of two Semi Finals, two teams must create a three course Indian inspired menu that will impress today's Guest Judge, Glasgow based Tony Singh as well as Judges, Glynn and Rachel. The winning team will go through to the Grand Final.

In today's Quarter Final, four teams face the challenge of creating an outstanding Vegetarian main course for Guest Judge, Thomasina Miers, founder of Wahaca restaurant group and MKR judges Glynn and Rachel. With just two places for the semi finals, the race is on as the teams create their best 'green cuisine' in just one and a half hours.

Each team must cook fifty mini savoury and fifty mini sweet dishes to be scored by the guests and by the judges, Glynn and Rachel. The two lowest scoring teams will be eliminated and the two winning teams - the People's Choice and Judges' Choice - will gain immunity and go straight through to the Semi Finals.

It's the last day of the mansion rounds and the final team to cook are Isle of Skye friends, Clare and Niall, who were top of the Scottish region week. Their Guest Judge is renowned Michelin starred chef Nathan Outlaw whose Mystery Ingredient is Mackerel.

The penultimate team to cook this week are Bournemouth in-laws, Luthfur and Inayat who are presented with the Mystery Ingredient challenge by Indian street food restaurateur Nisha Katona. With her choice of Guinea Fowl they create a main course of North and South Guinea Fowl, Stuffed Fried Bhindi, Tarka Dhal and Basmati Rice, which they follow with a Sticky Rice Pudding and Rhubarb & Date Compote.

It's midweek in the mansion and today's team, Celia and Dave, a married couple from Wolverhampton face the Mystery Ingredient challenge from chef Theo Randall whose culinary style celebrates the food of Italy.

Lancashire lads Bill and Graham face the ultimate challenge from 'one of their own' - Michelin starred chef Nigel Howarth of 'Northcote', a passionate advocate of Lancashire produce.

It's the start of the final week in the mansion rounds and the turn of Welsh friends Sian and Rob who are tasked by Guest Judge, London based Italian chef, Francesco Mazzei to create a main course from one of his favourite ingredients, N'Duja sausage from Calabria in Southern Italy.

Shropshire based couple Jacqueline and Andrew, face the Mystery Ingredient challenge in the last cook off of week two at the mansion. Their Guest Judge, Michelin starred chef Daniel Clifford presents them with Chicken Legs which the pair must use to create an outstanding main course for eleven guests including judges Rachel Allen and Glynn Purnell.

Scottish friends Annette and Rebecca are the penultimate team of the week who are faced with the Mystery Ingredient challenge by TV presenter and food writer, Gizzi Erskine. They decide to create a traditional Paella using her favourite ingredient of Carabineros and Tiger Prawns, and for dessert serve up a Lemon Cake, Lemon Cream & Strawberries.

Mid-week Mansion Round contestants are friends Tosin & Geneviève, who have to face the Mystery Ingredient choice of Guest Judge, Allegra McEvedy. The pair are confronted with six live crabs which, they decide to turn into a Fragrant Thai Crab Curry with Shredded Salad & Sambal. Their dessert, inspired by their West African roots is African Mango & Passion Fruit Cheesecake with Mango Sorbet.

Devon couple Jenni & Will, are visited by Cornwall based Michelin star chef Paul Ainsworth whose Mystery Ingredient is Cornish Rib Eye of Beef on the bone. The pair are tasked with cooking the perfect steak for eleven guests and choose to serve it with Pommes Dauphinoise, Bordelaise Sauce and a Roast Tomato and Courgette Salad.

The first team to cook in the second week in the mansion are Helen and Liz who are faced with the challenge of preparing six squab pigeons, the Mystery Ingredient choice of two Michelin starred Guest Judge Claude Bosi.

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?

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.

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.

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.

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?

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.

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.

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.

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 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?

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

Second to cook from the North are Yorkshire based friends Tosin and Genevi

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.