Cookery School (2011 - 2011)

The students prepare desserts including lemon posset with butter shortbread, and little citrus sponges with custard.

It's the weekly final - judgement day - with the students required to cook the two dishes that they have achieved the lowest marks for during the week. Only one will make it to the semi finals.

This week, students Gary Twell, Hilary Norris-Evans, Mayur Mistry, Chris Wilkinson, Emma Meads and Natalie Horner are trying to master crispy duck with bok choy and a black bean, lime and ginger dressing; pollack goujons with homemade tartare sauce; and raspberry clafoutis with orange cream.

The students try sea bass with wilted spinach and mushrooms, and stuffed lemon sole with tenderstem broccoli.

The students are asked to master chicken schnitzel with crispy capers, baby chicken with puy lentil dahl, and chicken chasseur with egg ribbon pasta.

The students take on a raspberry invention test, which includes raspberry clafoutis with orange cream and layered raspberry biscuit.

It's the weekly final - judgement day - with the students required to cook the two dishes that they have achieved the lowest marks for. Only one will make it to the series semi-finals.

This week's students are Lorna Wright, Helen Dunn, Karon Sewell, Bram Davenport, Tony Edwards and Jose Domingo - tackling everything from duck omelette to a flourless chocolate sponge.

The students strive to master chip-smoked scallops and tea-smoked mackerel with beetroot stew.

The students learn spiced lamb koftas with minted yoghurt, Barnsley chop in a herb crust with creamed flageolet beans, and saffron lamb rump with anchovies and lardons.

The students try to make flourless chocolate sponge with coffee cream, and chocolate tart with fresh raspberries.

The end of the week means it's decision time. The students are required to cook the two dishes that they have achieved the lowest marks for. so far, and only one would-be chef will make it to the semi finals.

This week students are Victoria Hanson, Stephen Goddard, Margaret Hallowell, Atta Hanfi, Natalie Lobel and Keiran Maxwell cooking among many other things twice-baked goat's cheese soufflé and baby squid.

The students try to master salt and pepper squid with dipping sauce, baby squid stuffed with chorizo and feta with a tomato and roasted garlic sauce, and squid ink gnocchi with sprouts and chilli.

The students try to master lamb's kidneys with griddled sourdough, crispy chicken liver rolls with carrot and yoghurt slaw, and potted duck's liver with pickled mushrooms and Irish soda bread.

The students try to master pear tarte tatin with star anise, and vanilla and saffron poached pears with spiced madeleines and Chantilly cream.

It's the weekly final, judgement day, with the students required to cook the two dishes that they have achieved the lowest marks for. Only one will make it to the semi finals.

This week the students try to master onion spinach and ricotta ravioli with lemon cream sauce, and Dutch apple pancakes with cinnamon and clove sugar. This week's students are Jenna Lee, Garry Giff, Robert Cervello, Rebecca Sanderson, Jason Scott and Gita Lad

The students try to master crab and orange salad, dressed crab with seasonal vegetable salad, and crab bisque with sesame crab toast.

The students try to master Thai pork lettuce cups, pork chop with an apple and grain mustard sauce, and pork and fruit Wellington.

The students try to master fine apple tart with pecans and custard.

It's the weekly final, judgement day, with the students required to cook the two dishes that they have achieved the lowest marks for. Only one will make it to the semi finals.

Students Richard Wynn, Ryan Philpott, Lee-Marie Grant, Gill Firth, Janette Garden and Dan Harding try to master pepper-crusted tuna loin with carpaccio of mushrooms and chestnut beignets, pan roasted guinea fowl breast with a polenta and chanterelle mushroom sauce and sticky toffee pudding with ginger and dates.

The students attempt to master tuna burger with wasabi mayonnaise, tuna nicoise and pepper-crusted tuna loin with carpaccio of mushrooms and chestnuts beignets. Which student will make it all the way through to the finals

The students try to master guinea fowl hash with a fried quail's egg, pan roasted guinea fowl breast with polenta and chanterelle mushroom sauce, and ballotine of guinea fowl with Jerusalem artichokes.

The students take on a toffee and caramel invention test which includes sticky toffee pudding with ginger and dates, and crème caramel with apple compote

It's the weekly final, judgement day, with the students required to cook the two dishes that they have achieved the lowest marks for during the week.

This week's students hope to master mushroom tortellini with a chicken consommé, pan-roasted duck breast with apples, calvados and black pudding, and chocolate mousse.

The students try to master moules mariniere, razor clams in tomato sauce, and clam chowder with mini garlic loaves.

The students try to master crispy confit of duck leg with celeriac remoulade and poached duck breast with a beetroot puree and mooli.

The students try to master vanilla panna cotta with saffron honey spiced figs and chocolate mousse with praline and sautéed strawberries.

Today is judgement day and the students have to cook two of the dishes that they have achieved the lowest marks on.

This week's students try to master chicken Kiev with tenderstem broccoli, haddock and parsnip fish cakes with a spiced parsnip cream, and coffee and walnut cake. The students are Mark Hordern, Marie Kennedy, Ashleigh Mommsen, Andrew O'Flynn, Sarah Oglethorpe and Daryl Guthrie.

The students tackle carpaccio of smoked haddock with a vegetable and herb butter, and poached haddock with salmon caviar.

On the menu today it's veal carpaccio, poached rump of veal with a fennel salad, and stuffed veal escalope with aubergines and courgettes.

The students must prepare a coffee invention test, tiramisu, and coffee and walnut cake.

It's the final and deciding day for this week's students, who have to cook two of the dishes that they have achieved the lowest marks on thus far.

It's the semi finals and the eight winners of their heats face a day of exams and eliminations. Michelin-starred chef Richard Corrigan and cookery mentor Gizzi Erskine teach recipes and test skills to decide who are the best of the best.

It's the semi finals and Richard Corrigan teaches two of his ultimate dishes: fruits de mer, and saddle of venison with a potato and pancetta terrine.

It's the semi finals and the students try to master classic roast chicken with parsnips, carrots and savoury bread pudding - and granny's tipsy trifle.

Guest chef Arun Kapil teaches the class oudhi chicken with pilau rice and a spiced pomegranate mint raita, and pot roast pheasant with buttered crumbs.

It's the semi finals, and time to discover who has made it through as the students have to cook their own ultimate dinner party menus. Each must make three courses that they've chosen themselves.

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