The remaining five chefs from the last heat return to face Monica and Gregg in a skills test. Monica asks each chef to prepare a beef kidney, removing it from its fat, and cooking and serving a portion. With only 12 minutes to complete the task, the chefs must keep calm and work fast if they want to impress the judges with a perfectly prepped and cooked kidney. At the end, Monica and Gregg must decide who will be leaving the competition.

It is then up to the four remaining chefs to raise their culinary game for Michelin-starred Michel Roux Jr. Michel cooks pochouse bourguignonne, a Burgundian fish stew made with freshwater fish. In one hour the chefs must recreate this dish, showing off their filleting skills and their ability to balance the delicate flavours.

They are then given just one hour to prepare their own classic dish. With only three places up for grabs, their dishes must impress.

Only the best three chefs will go through to the quarter-final and move a step closer to winning the title of Professional MasterChef. Show less