It is the second day of the semi-finals selection rounds on MasterChef 2014 where the next 5 from the 10 cooks that made it through the quarter-finals following the heats, will be become 4.

In this the second group of five cooks – Angela, Robert, Luke, Dani and Sohpie – head to the Grain Store restaurant in London, where Michelin-awarded chef Bruno Loube put them through their paces in is professional kitchen. During a busy lunch service, the five amateur cooks are all responsible for serving up every dish on the menu to paying customers.

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These are the dishes the cooks had to prepare:

Dani – Butternut squash ravioli, deep fried sage, rocket and apricot (Starter).
Sophie – Caramelized pork belly and grilled leeks (Starter).
Robert – Braised beef cheeks trio rout vegetable puree (main course).
Angela – Wild mushroom and celeriac salad with fried quail (main course).
Luke – Vietnamese salad with sea trout and squad (main course).

After a hectic schedule in the professional kitchen, the first group of five cooks are back at MasterChef HQ to face an invention test to show John and Gregg what they have learned.

In a last-chance bid to stay in the competition, the judges are looking to each contestant to show that they can invent a dish from scratch that looks and tastes exceptional. They were allowed to choose from a plentiful array of seasonal produce that ranges from the everyday to top-end ingredients to create their dish.

The dish they serve up was scrutinised by John, Gregg, and specially invited guest judge, the renowned two-Michelin-starred chef Marcus Wareing, to see which of the cooks has what it take to move to the next round.

After the deliberation by the judges, it was Sophie that came up short. Her MasterChef journey came to a sudden end, but she leaves the competition with experience of working in a professional kitchen alongside Michelin star chef Bruno Loube. Robert, Angela, Luke and Dani survived to cook another day.