Episode 10

It’s the last week of heats, which means there are only eight more chefs still to enter the world of MasterChef. In this episode, the first group of four throw themselves into two tasks designed to see if they have the talent to thrive on the journey ahead.

Monica, Marcus and Matt have former finalist Matthew Ryle to set this round's skills test. In 2018, Matthew showed what he was made of with some stunning French classic cookery. This approach has seen him stamp his name firmly on the culinary scene, as he’s gone on to open two French restaurants – Café François and Maison François – and also written a book called French Classics. So it’s no surprise which style of cooking will feature in his two tests.

The first two chefs each take on Matthew’s red mullet with braised fennel, citrus salad and sauce maltaise (a blood orange hollandaise). All the ingredients will be provided, but the contestants' chefs’ instincts will need to come into play pretty quickly if they hope to do this classic cooking justice. To get depth of flavour into a sauce in just 20 minutes is no mean feat, not to mention also filleting their fish to avoid serving up bones.

Matthew and the judges provide their feedback, and the final two chefs then take to the stage to tackle the second recipe: Matthew’s roasted poussin, served with a rich peppercorn sauce and a potato garnish of their choosing. This demands producing classic cookery at a high level in just 20 minutes.

Next, it's their own food. Their tried-and-tested signature dish, which will need to hit the spot on every front. The creations include lamb racks, fish with grapes and a pudding in the shape of a sunflower. Only the best will make it through, so it really will come down to the finest of details.

The heat ends with Marcus, Matt and Monica selecting the best chefs of the day. They will be rewarded with a place in the last quarter-final, leaving the others to head back home, wondering what might have been.