Noel Fielding: "The judges would like you to make a decadent Daupinoise Pithiviers. Now the judges will be looking for a buttery, crisp, rough puff pastry encasing creamy potato and caramelized onion, and alongside that, a blue cheese sauce."

Paul Hollywood: "This is a classic sort of French pie. Now, this particular one, it's got Dauphinoise potatoes inside. What we're really testing the bakers on is the pastry itself. "

Prue Leith: "By now, our bakers should know about rough puff pastry."

Paul Hollywood: "The key thing when you're making up rough puff is to add some frozen butter in between each turn. Dough, butter, dough, butter. Create these flaky layers."

Prue Leith: "Roquefort is such a salty blue cheese. Adds a lot of flavor."