In the critics test, the amateur cooks are going face to face with the daunting test set by critic Amol Rajan, to make their own interpretation of a classic British afternoon tea.

After cooking their dish and hearing if they have managed to rise to the challenge and meet expectations, only the best cooks with go through to knockout week.

Let’s see how the chefs got on…


Alex understands good flavour and how to put sweet things on a plate.

Signature dish: Almond macaroons topped with smoked salmon and a ouzo wasabi avocado cream, parmesan shortbread topped with chestnut and mushrooms, sour cherry and pistachio brownie, passionfruit, mango and coconut mille-feuille and a lemon and ginger posset.

Amol thought the macaroon was ‘superb‘, the pastry on the shortbread was ‘almost perfect‘ and he felt he was ‘going on a tour around the world‘.

John said the mille-feuile was ‘perfect‘ and ‘absolutely brilliant‘.

Gregg loved the cooking and flavours coming from the sticky brownie and said it was an ‘absolute delight‘.