Chef Luciana: "Scallop carpaccio with yakiniku sauce, which is a japanese sauce, and I made a pea veloute."

Chef Gabri: "My dish is called peas and beets. Sauteed peas with cured beets on top. It's got a tuile of peas and mint as well. Also, there is a little prosciutto and bacon."

Chef Begona: "Cream of peas with a little bit of creme fraiche and a cherry wine. And then you have salted peas with a little bit of tabasco and cilantro. Some of the peas, I fried the peel, and then I did the water from the peas. And then from this water, I made a meringue."

Chef Buddha: " We did a bramley apple tart. On the base, a short crust pastry filled with caramelized apples. On top, we have a nut crumble and a creme anglaise."

Chef Gabri: " We made crab and apple cannelloni with apple mayonnaise."

Chef Sara: " We have cauliflower welsh rarebit with a stout and cheese sauce, caramelized shallot and cheese puree, and topped with a cheese tuile. "

Chef Buddha: " We took a whole braised onion, served with cheese puree, with pickled grapes and pickled chilis."

Chef Gabri: " Poached eggs with pear and balsamic vinegar and Stilton espuma."

Judges comments

Tom Colicchio: "The texture of the egg yolks with the espuma was just a little too similar."

Chef Amar: "We made a roasted duck breast. We roasted a bunch of fruits. Then we made a jus with stilton butter, walnut crumble, and a blue cheese espuma on top as well.

Chef Charbel: " I'm going with chicken and rice. My mom used to cook it the Lebanese way. I'm using basmati rice because I can cook basmati blindfolded. I want to share the same experience I used to have when I was a kid. My finished dish will be Lebanese spice basmati rice with grilled chicken, minced yogurt, and cucumber. Toasted nuts, finished with some fried parsley."

Judging

Gail Simmons "I though Charbel's rice was beautifully cooked and I loved the nuts and the texture."