1 hour, 30 minutes
Cookery competition with John Torode and Gregg Wallace. As the second heat begins, the contestants are challenged to deliver an amazing plate of food with no prior planning.
Then comes the palate test and this time John, cooks pigeon wellington with glazed shallots. Without seeing the demonstration, the chefs 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 remaining three get their first taste of a professional kitchen as they try to stand up to the pressure of a busy lunch service at London's Caxton Grill. With only an hour to get to grips with the dishes, the heat is really on.
The cooks then return to the MasterChef kitchen where they must rustle up their two best courses, not just for John and Gregg, but for three MasterChef winners - Shelina Permalloo, Steven Wallis and James Nathan. Show less