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In this week's first heat, two chefs face a skills test set by judge Monica Galetti. They must fillet a trout, smoke it and serve it with a celeriac remoulade. Will they get the balance of flavour and smoke just right or will it be a burn out? Meanwhile, Marcus Wareing challenges the other two chefs to prepare a classic crepe suzette. Precision is crucial to achieve a good texture in the crepe and deliver a punch of flavour in the accompanying orange sauce. Will the chefs hit the mark or flounder at the first hurdle?

Then the chefs prepare their two-course signature dishes. They have one hour and 25 minutes to cook up a main and a dessert that highlight their creativity and flair and give Monica, Marcus and Gregg a taste for their personal style. This is their chance to really cement their place in the competition and make it through to this week's quarter-final.