Culinary Genius

Culinary legend Gordon Ramsay is first to take to the floor as the fiery foodie looks for speed as well as accuracy across three intense rounds, testing their ability to prepare peppers, fillet salmon and create the tastiest salmon dish.

Gordon Ramsay puts the knife skills of contestants to the test with a mix of Braeburn and Granny Smith apples, followed by a pork loin deboning and finishing with the perfect pork dish.

Gordon Ramsay tests the contestants in three intense rounds, starting with chives and basil, then onto chicken jointing and finishing with the ultimate chicken dish.

Culinary legend Gordon Ramsay is first to take to the floor as the fiery foodie looks for speed as well as accuracy across three intense rounds, testing their ability to prepare cucumbers and joint a duck to create a divine duck dish.

Culinary legend Gordon Ramsay is first to take to the floor as the fiery foodie looks for speed as well as accuracy across three intense rounds, testing their ability to prepare a savoy cabbage and extract a whole lobster from its shell to create a sensational lobster dish.

Week two sees the queen of haute cuisine Rosemary Shrager take over as judge and put the contestants through their paces across three intense rounds, testing their ability to dice tomatoes and prepare the ultimate guinea fowl dish.

Rosemary Shrager continues to put the contestants through their paces across three intense rounds, testing their ability to finely slice potatoes and prepare the ultimate rainbow trout dish.

Rosemary Shrager continues to put the contestants through their paces across three intense rounds, testing their ability to prepare carrots and create the finest squid dish.

Rosemary Shrager continues to put the contestants through their paces across three intense rounds, testing their ability to prepare pears and create the perfect pork dish.

Rosemary Shrager puts the contestants through their paces for the last time, testing their ability to prepare courgette spaghetti and create the ultimate crab dish.

This week, it is the turn of chef - and Fern's husband - Phil Vickery to put the contestants through their paces. In this edition, he tests the contestants' ability to cube butternut squash and joint a chicken, before challenging the final three contenders to prepare the ultimate chicken dish.

In this edition, he tests the contestants' ability to slice avocado into equal sized cubes and devein and butterfly prawns, before challenging the final three contenders to prepare the ultimate Thai freshwater prawn dish.

Today, he tests the contestants' ability to carve a spiral round a pineapple and prepare a rack of lamb, before challenging the final three contenders to prepare the ultimate lamb dish.

Today, he tests the contestants' ability to slice fennel and fillet and skin cod, before challenging the final three contenders to prepare the ultimate cod dish.

This week, it is the turn of chef - and Fern's husband - Phil Vickery to put the contestants through their paces. Today, he tests the contestants' ability to finely puree garlic and prepare a loin of venison, before challenging the final three contenders to prepare the ultimate venison dish.

Chef Jean-Christophe Novelli is the judge for the final week. In the first challenge, Jean-Christophe demonstrates how to cut ginger two ways - a fine julienne or thin strips and brunoise or finely diced before contestants must attempt their own in just five minutes. He then shows how to prepare ribeye steaks, with which the contestants must prepare their final and hopefully perfect dish.

Jean-Christophe demonstrates how to trim and prep artichoke hearts before contestants attempt their own in just five minutes. Then he shows how to open up a scallop and present the white meat and coral, before setting the remaining contestants a challenge - prepare the ultimate scallop dish.

Jean-Christophe demonstrates how to peel and segment a grapefruit before showing how to fillet a mackerel. The final challenge is preparing the ultimate dish using the fish.

Jean-Christophe demonstrates how to dice shallots before contestants must attempt their own in just five minutes. His choice today is poussin - or baby chicken. The contestants have 25 minutes to concoct a dish using the bird.

Chef Jean-Christophe Novelli is the judge for the final week. He demonstrates how to cut sweet potatoes into thin matchsticks - allumettes. Then he shows how to fillet turbot into four fillets and sets a challenge - come up with the perfect dish using the fish.