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John Torode and Gregg Wallace present as the first five chefs demonstrate their skills. In the first task they have one hour to create an exceptional dish from scratch. Then follows a new challenge - the palate test. John cooks sweet stuffed courgette flowers with saffron custard and, without seeing the demonstration, the contestants are asked not only to identify the ingredients but to recreate the dish themselves without a recipe. After the results, two chefs leave the competition.

The three remaining contenders are sent to London's Chelsea Riverside Brasserie where, after an hour's training, they are thrown into a busy lunchtime service, cooking for paying customers. Finally, it's back to the MasterChef kitchen where the amateurs must prepare two brilliant courses to stand any chance of making it through to the quarter-finals.