Marcus Wareing showcased his Cornish crab with courgette flowers and artichokes recipe that laid down the benchmark for the eighth group of chefs on Masterchef The Professionals 2014.

Marcus’s dish consisted of crab-stuffed courgette flowers, char-grilled baby courgettes, baby artichokes, brown crab meat, char-grilled bread and sea herbs, served on a bed of aioli.

The chefs have to create a spectacular dish based on the same core ingredient used in Marcus’s dish but they also have access to an array of other wonderful ingredients to choose from that could enhance the flavour of their dish.

This is their last chance to shine because at least one will be sent home when Marcus compares notes with Monica at the end of the task.