Episode 8

Five chefs remain in the race for a place in the quarter-final. But two more high-pressure challenges, which will test every aspect of their cooking, stand in their way.

Marcus and Monica are joined by special guest Adejoké Bakare, whose restaurant Chishuru is at the forefront of West African fine dining. In 2024, Adejoké became the first black woman in the UK to be awarded a coveted Michelin star. Now she’s setting the chefs a dish from her own repertoire: mushroom moin moin, served with a shito sauce and steamed egg.

It may sound simple, but this deceptively complex dish is packed with unfamiliar ingredients, techniques and flavours, and only one of the chefs has ever cooked moin moin before. With no recipe to follow, they’ll have to rely entirely on their palates, instincts and technical skills to recreate Adejoké’s dish. But with a place in the quarter-final on the line, get it wrong and the consequences could be huge.

Next up, it all comes down to dessert. The chefs have one last opportunity to convince Marcus and Monica that they deserve to stay in the competition.

But pastry is an unforgiving business. Every element must be precise, every second counts, and even the smallest mistake can unravel a dish. The judges want more than technical perfection… they’re looking for personality, originality, and a dessert that leaves a lasting impression. Who can hold their nerve when it matters most?