In this heat, six ambitious new chefs set out to prove to the judges that they have the ability, commitment and style to push them to the top of their demanding industry. They face two tests set by the MasterChef judges: first, the chefs must put their basic skills up for scrutiny in the skills test before they have the chance to impress with their own dishes. With only three places in the quarter-final up for grabs, the battle is on.
The chefs begin with the terrifying skills test. With nerves already riding high, the chefs have to display their culinary prowess to all three judges. The first three are set Monica's test: they have 15 minutes to cook a T-bone of plaice with a sauce vierge. Not only will they have to create a fresh sauce that's vibrant and bursting with flavour, but first they will have to demonstrate their fish filleting skills and produce a perfect T-bone. This is no mean feat in front of the watchful gaze of Monica, Marcus and Gregg.
The next three chefs have 15 minutes to complete a task set by Marcus - cooking a wild garlic veloute. All of them will be hoping to raise smiles, not eyebrows, when they attempt a soup that should be velvety, smooth and full of flavour. The chefs also have to turn their hand to a garnish of baby veg and a parmesan tuile. Easy when you know how, but agony for any chef that doesn't.
With the skills test behind them, the six chefs have a final chance to impress the judges by cooking their own signature dish in an hour and thirty minutes. Producing a dish of their own design, this is their opportunity to show off to the judges and set themselves apart as a serious contender in the competition.
Once all six dishes have been tasted Monica, Marcus and Gregg decide which three chefs will leave the competition, and which three will go on to the quarter-final and continue in their pursuit of the MasterChef: The Professionals title.
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