Five things we learnt from week five of MasterChef: The Professionals 2016

Despite the judges’ initial doubts, Rich’s dish of tuna steak with clam sauce and a tuna mousse stuffed inside a courgette seemed to prove popular. While Gregg wasn’t a fan of the sauce, preferring the sweet bursts from the pomegranate and sweet potato purée, Rich has managed to polarise opinions throughout the competition and won the gamble every time.

Quinoa cooked until it’s crispy has popped up quite a bit on this series of MasterChef, as it’s a quick and easy way to add some crunch to a dish without affecting the overall flavour too much. However, when James used it in his sea trout and clam dish it fell flat; the little crunchy grains were too much like the grit you sometimes get from unclean shellfish, which hurt his chances of getting through to the next round.

When cooking for the Royal Society of Medicine, the team decided to add another two dishes to the menu when they were just asked for three courses. While they were keen to impress at the start, they seemed to regret this decision a bit later as the lamb main was slightly overcooked and the final dessert was a bit of a meltdown, which begged the question – why bother to do something beyond the brief?

Rich’s cauliflower ice cream was certainly experimental, and despite an initial panic over it not setting somehow a final ten minutes in the freezer turned it from sludge into something more quenellable. Unfortunately, his dish wasn’t much of a hit as it tasted more of salt than cauliflower, although Monica seemed more inclined to like it. Then Zoe had trouble with the ice cream for her Caribbean baked Alaska, which led her to leave the competition. Ice cream in general is risky, but if you’ve got limited time and working in an unfamiliar kitchen, it seems it’s almost guaranteed to fail.