Chopped

The chefs get some gorgeous crustaceans and fancy pasta in the first basket; making the most of an expensive mushroom in round two; one of the last two chefs runs into trouble while trying to make an apple dessert.

First, the chefs bring some heat to their waffle appetisers by seasoning them with chiles de arbol; a thick Belgian waffle dough hits the irons in round two; waffles take the form of cookies in the dessert round.

The chefs carry the comfort food theme in round one, utilising something starchy and something greasy; a homey protein and some beautiful tomatoes are used in the entrée round; a nostalgic cookie meets a dairy delight in the dessert basket.

The chefs bake pre-made dough and try to figure out the best plan for including a Persian hot dog stew in their dishes; a prized seafood and a floral component; competitors discover beets and a classic French dessert in the final basket.

In round one, a dip made with hot sauce and a spicy piece of poultry; hot raw root in the entrée basket serves as proof that peppers aren't the only way to spice up a dish; spicy candy and a baby fruit in the dessert round.

Black garlic and coconut vinegar challenge the chefs in the appetiser round.

Fresh Mediterranean foods, including baby octopus in the first round; a prickly green and a meaty fish share the entrée basket spotlight; the ice cream machine and the deep fryer come into play in a busy dessert round.

Sour gummies and sausage are part of the appetiser round pie; savoury pies that must include baby kale; a dessert round with candied ginger in the basket.

Three Iron Chefs judge a Thanksgiving feast. Appetisers include turkey in more than one form.

Ground espresso in the first basket; sweetbreads are one of the sweet surprises that the competitors must work with in round two; a brightly-coloured sugary snack must be balanced with black molasses in the dessert round.