Main content

Episode 17

Episode 17 of 21

The remaining semi-finalists cook a three-star lunch for a prestigious centenary event held by the Royal British Legion.

The best eight remaining semi-finalists take on a daunting Invention Test in which they must create a dish inspired by the chicken or the egg. The MasterChef market is open, and with a larder full of ingredients to choose from, they must create a dish worthy of being put through to the next round. Two contestants will be eliminated at the end of this task.

The six survivors then travel to Middle Temple in central London, where a very special centenary event is taking place. The Royal British Legion is celebrating 100 years since the nation鈥檚 collective remembrance traditions were first brought together, and the organisation began its important work supporting serving and ex-serving personnel and their families. The poppy appeal, the two-minute silence, Armistice Day, the service for the unknown warrior and the march past at the Cenotaph are traditions that millions participate in every year. Under the supervision of Glynn Purnell, head chef of Michelin-starred Purnell鈥檚 restaurant in Birmingham, the contestants are split into teams of two to deliver a three-course menu for a prestigious lunch celebrating over 20 war veterans and crucial fundraisers - all of whom have bravely served their country - so expectations are high.

6 months left to watch

57 minutes

Signed Audio described

Music Played

Timings (where shown) are from the start of the programme in hours and minutes

  • 00:50

    They Might Be Giants

    Man, It's So Loud In Here

Credits

Role Contributor
Judge Gregg Wallace
Judge John Torode
Series Editor Katie Attwood
Series Editor David Ambler
Director David Crerar
Production Company Shine TV

Broadcasts

Past Winners - what are they up to now?

We profile all the previous winners of the modern MasterChef series.

Love food? Sign up for our perfectly baked updates

Love food? Sign up for our perfectly baked updates

Find out about new shows, recipes and tips, plus the latest from across the 麻豆社.