Radio Times: Review by:; Jane Rackham

There are some real highs and lows among this week’s invention test dishes. In the mystery box is a glorious jumble of pears, brioche, aubergine, mince and wild mushrooms. Remarkably, two of the professional chefs serve up mushrooms without cleaning off the grit – not a good start. However, there are some delights, too.

Monica Galetti greets one pudding with a lot of head nodding and mmmm-ing followed by “This tastes wonderful. I’d love Michel to try this!” while another excites Gregg Wallace so much he announces he doesn’t just want to eat it, he wants to bathe in it. Thankfully he doesn’t do any such thing.

About this programme

13/24. The next 10 chefs enter the kitchen, where Monica Galetti and Gregg Wallace challenge them to make a dish using ingredients from a selection of beef mince, wild mushrooms, an aubergine, red wine, pears, brioche and almonds. They each have just one hour to hold their nerve and demonstrate their creativity to the judges.