The skills test was pretty straightforward - three canapés, and funnily enough mass-caterer Richard smashed it. Ben (yes, another Ben) actually disgusted Monica by hand massaging an avocado into submission for one canapé. Such is the pressure of MasterChef - people forget that forks exist.
We get some lovely Marcus memories next, with him reminiscing on the days where he was on the cold fish section and broke down thousands of crabs. He claims that at 17, he'd eaten more crab than any chef! Lucky Marcus!
The clear moral of this crab story is that they need to use the whole crab - all those goopey delicious guts and gonads that make up brown meat, alongside the prime crab real estate that is white meat.
We end up with two 'crabioli' dishes (crab ravioli, geddit?) and a bright yellow offering from Ben. A sushi rice risotto with no stock and a crispy white meat bit on top? No thank you. 'It was Italian, it was Japanese, it was yellow, it was average'. Farewell Ben.
The chefs gather themselves up for week four - round three, and the wonderful scraps test. And what a great bunch of chefs we have! This has to be one of the best weeks so far.
Luciana produces a croquette, because 'everybody loves a croquette', which is good but maybe not matching up to her previous dishes. Ben produces a rich broth with beautiful chickeny delights bobbing around in it. Richard gets close to perfection but his sauce lacks a bit of punch, and earnest Sam is once again struggling with the fine line between traditional brilliance and lack of innovation.
Fears are also beginning to surround Tobi - 'What I find really funny about Tobi is that he's just looking around the kitchen a lot, like he's in no man's land'. I share your concern, Marcus, he doesn't look quite with it. As a result, he produces a sloppy posset.
'It's a disaster' - again, thanks Marcus for getting right to the point. Farewell Tobi, farewell Sam.