So, it’s that time of the week again where not-so-well-known celebs test their chef skills under the watchful gaze of John Torode and food-loving green grocer Gregg Wallace.

This time, it was journalist Samira Ahmed, former Wanted singer Tom Parker, EastEnders actor Scot Maslen, Strictly Come Dancing star Natalie Lowe and former I’m A Celeb contestant Keith Chegwin facing a five-way battle.

And of course, the stars of the show were having their “celebrity” status questioned as usual.

First up, was the invention test.

Cheggers, who never uses a cookbook and claims to make it up as he goes along, served up a chicken basil and potato pie accompanied by sauteed potatoes and veggies.

“There’s a lack of ooze,” said Gregg as he bit into the puffed up pie. Ooze or no ooze, Twitter was quick to applaud him for bucking the cookbook trend.

Scott, who became a vegetarian aged 18, made a risotto…with, er, paella rice and served it with salad, tomatoes and asparagus, impressing both Gregg and John with his seasoning skills and depth of flavour.

But unfortunately for him, we were more distracted by his floppy hair.

Like Cheggers, Tom also made chicken pie with chicken sauce and mashed potatoes but made a rookie error of serving the mash with his hand. Tsh tsh!

Meanwhile, Samira dished up squid ink risotto served with asparagus and was praised by John, who said: “Its truly delicious. You understand good food.”

Food connoisseurs Gregg and John were impressed, but the rest of us weren’t that keen on squid.

Natalie cooked squid as well, flavouring it with salt and tomato and serving it with mango salsa bruschetta. But her dish was panned for using too much garlic.

And people were still bummed out about all that squid on the menu.

Then came stage two – the professional kitchen.

Natalie and Scott headed over to Kurobuta to work alongside pros and under the eagle eye of chef Scott Hallsworth. After initial hiccups, both Scott and Natalie seemed to do well – with Scott cooking a complex seabass recipe (despite being a vegetarian) while Natalie ploughed on with her barbecued green tea smoked lamb dish.

But certain peeps were quick to point out Scott and Natalie had a previous connection…

Samira, Cheggers and Tom went to Almeida to see how they levelled up with the professionals. Samira was in charge of the pan-fried Scottish salmon dish served with pasta while Cheggers was tasked with serving up scallops with onion bhaji. Meanwhile, Tom was getting to grips with his roast cauliflower dish served with gnocchi.

But things got tense in the kitchen, especially for Samira. “I feel I am too slow,” she said while trying to perfect her complex salmon dish during a short space of time.

However despite all the stress and nervousness, there seemed to be a lot of public support for Samira.

After a frantic day in the professional kitchens, it was time for the celebs to head back to the studio for the final elimination round.

Feeling a bit more confident, Samira produced a tasty-looking dish – sweet potato, yellow cucumber, aubergine and couscous harissa served with tzatziki. “It could have done with a little more sophistication,” said John although he loved the flavours.

And that was followed by a slightly dubious dessert concoction of hot blood orange compote served with mascarpone and cardamom cream – which surprisingly delivered on flavour despite not having the right texture.

Cheggers cooked a rosemary crusted lamb dish for the main course and served it with veg, new potatoes and lamb sauce. The lamb was appreciated by both John and Gregg but the veg fell short of perfection.

However, his walnut sponge with toffee sauce and breaded cream got brownie points from Gregg.

Tom, who declared multi-tasking wasn’t his forte, cooked a chicken dish served with lemon and asparagus sauce and included maple and pecan sponge with vanilla cream as his dessert.

Scott impressed with his honeyed sweet potatoes served with koshari and finished with yoghurt mint dressing, which prompted Gregg to say: “That’s delicious. Absolutely delightful.”

But unfortunately for him, his creme brulee wasn’t set and tasted like flavoursome custard instead.

But ultimately, it was Natalie who was given the boot after going heavy handed with chilli in her stuffed lobster dish and producing lacklustre strawberry and banana pancakes for dessert.

We hope John and Gregg managed to recover after their chilli overdose.