Fern Britton hosts the competitive cookery show which sees nine home cooks whittled down in three increasingly intense culinary battles until one rises to glory to claim the one thousand pound cash prize. Packed with cooking titbits for viewers, a different professional chef presides over the kitchen each week. 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.

Fern Britton hosts the competitive cookery show which sees nine home cooks whittled down in three increasingly intense culinary battles until one rises to glory to claim the one thousand pound cash prize. Packed with cooking titbits for viewers, a different professional chef presides over the kitchen each week. 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.

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.