It is the fifth day of the semi-finals of MasterChef: The Professionals 2014 and the fourth pairs of chefs – Danny and Jonathan – visits the Hibiscus restaurant in London, where French chef Claude Bosi test their skills in his kitchen.

The two Michelin-starred chef opened his Mayfair restaurant in 2007, and has earned his reputation with a food style that experiments with the classics and Danny and Jonathan don’t have long to master his dishes before they are thrown into a relentless three-hour lunch service.

After the exhausting service the semi-finalists cook Claude their version of his signature dish – roast squab pigeon breast and leg, with burnt tomato puree, confit carrot and a carrot salad, syrup confit of kumquat and a mint coriander and chilli sauce.

The next day they return to Masterchef HQ where they will be given two hours to produce a main and dessert inspired by their Michelin experience before judges Marcus Wareing and Monica Galetti decides which chef will make the finals and which will be sent home.