MasterChef the Professionals: Dan Merriman into semi finals

Dan Merriman, one of the best performers in the heats of Masterchef: The Professionals, has kept up the pace with strong performances in knockout week.

He wowed judges Marcus Wareing, Monica Galetti and Gregg Wallace in a 12-person cook off with his delightful quail dish on Monday.

And in Tuesday night's episode, when the competitors took on a pop-up, his unique take on the humble jacket potato, beans and cheese wowed both the judges and the selected panel of experts from the food industry.

Dan's take on jacket potato, beans and cheese (Image: BBC)

Paying homage to his partner's favourite dish, it was a long way from the traditional recipe and there were no Heinz Beans in sight.

Instead, Dan cooked up coal-roasted Jersey Royals, a Tunworth cheese custard, potato and parmesan foam, and spicy beans.

Dan said: “It is my partner's favourite dish, `so I have to do it justice.

"Jacket potato, beans and cheese. It seems risky and daring but it could pay off."

He joked after plating up that his partner, Chloe, would probably approve of it, but she would have likely preferred a normal jacket potato.

His constant high performance has made him a favourite of judge Marcus Wareing, with the chef describing Dan's cooking as “sensational”.

Marcus said: “Dan you are coming alive in the competition, this is your best dish to date.

“This is sensational, and he has reinvented it like nobody else.”

Having worked in the industry for 12 years, Dan, 29, has learnt his trade at several award-winning restaurants including Michelin-starred Plas Bodegroes, the AA 3-Rosette Cottage in the Wood, Fishmore Hall in Ludlow and most recently Northcote in Langho.

His performance in Monday's round was equally impressive with judge Gregg Wallace describing his quail breast as “like butter”.

The head chef at the Black Bull, in Old Langho, prepared quail breast, mushroom purees, compressed baby gem lettuce, glazed quail goujons, hazelnut, and hazelnut oil with a bourguignon sauce.

Dan's quail dish (Image: BBC)

Gregg said: “Your quail is just like butter, your sauce is smoky with the lardons and it is a delightful dish that is full of surprises. Well done.”

Dan is now through to the semi-finals which include a service in a top restaurant under the supervision of a renowned head chef or chef patron, and working a lunch service to push the contestant's skills to the max.

Competitors are then asked to cook the restaurant’s signature dish and will then receive feedback on their interpretation of it.

They then return to the MasterChef kitchen where they cook against each other and based on their performance and feedback from the restaurant test, one is eliminated.

Dan said: “I am feeling over the moon. Getting great feedback it’s always good. I am feeling pretty good about myself, I am very proud.

“I am a MasterChef semi-finalist. I am so happy. That is amazing isn’t it!”