0:00:04 > 0:00:07It's the quarterfinal
0:00:07 > 0:00:12and the four heat winners are back to face two more daunting tests.
0:00:15 > 0:00:17I haven't come here to get to the quarterfinals.
0:00:17 > 0:00:20I've come here to win it
0:00:20 > 0:00:23and that is what I'm going to do.
0:00:23 > 0:00:27I'm excited. I'm nervous. I'm a little bit scared as well.
0:00:28 > 0:00:30This isn't real life, is it?
0:00:30 > 0:00:32It's literally mind-blowing.
0:00:32 > 0:00:35I don't think I've been through anything like this in my life.
0:00:36 > 0:00:39I'm really competitive, so, I want to go as far as I can.
0:00:39 > 0:00:42I'm here. So, I must've done something right.
0:00:43 > 0:00:45Quarterfinal day.
0:00:45 > 0:00:49Many cooks have tried, but we have found the best four.
0:00:49 > 0:00:51Today, this competition gets serious.
0:01:03 > 0:01:06This is the palate and skills test.
0:01:06 > 0:01:08Today, I'm going to cook crispy skinned chicken, herb gnocchi
0:01:08 > 0:01:11and a mushroom sauce.
0:01:11 > 0:01:13It's about understanding how you can take a chicken thigh
0:01:13 > 0:01:16and cook it and keep it moist, making light fluffy gnocchi
0:01:16 > 0:01:19and a mushroom sauce which is rich and delicious.
0:01:19 > 0:01:21So, chicken thighs.
0:01:21 > 0:01:25I want this chicken to be moist. So I'm going to cook it twice.
0:01:25 > 0:01:27Poaching it in stock first
0:01:27 > 0:01:31and then I'm pan frying it with some paper and a little bit of oil.
0:01:32 > 0:01:36I find it unlikely that the contestants will work out
0:01:36 > 0:01:38to poach the chicken first.
0:01:39 > 0:01:43Now, the gnocchi only has potatoes, flour and a little bit of salt
0:01:43 > 0:01:45and some pepper and I'm going to put some herbs in.
0:01:45 > 0:01:49And I'm hoping that our four will identify the tarragon and parsley.
0:01:51 > 0:01:53It's paramount you work with the potato whilst it's still warm,
0:01:53 > 0:01:57otherwise, the starch comes out and it doesn't work.
0:02:00 > 0:02:02Hmm...
0:02:03 > 0:02:07And then, with the fork, you roll it and roll it.
0:02:07 > 0:02:09- And then you get a little gnocchi.- Ah-ha!
0:02:11 > 0:02:13After five minutes' poaching,
0:02:13 > 0:02:17the chicken is put under a plate to flatten it.
0:02:17 > 0:02:21The sauce is made from dried ceps, morels and chestnut mushrooms
0:02:21 > 0:02:24softened with shallots and garlic
0:02:24 > 0:02:27before adding stock and creme fraiche and blitzing.
0:02:31 > 0:02:35Then you've got a mushroom sauce that goes back into the pan.
0:02:37 > 0:02:40Now, to cook the chicken and assemble the plate.
0:02:40 > 0:02:43Skin side down onto my paper
0:02:43 > 0:02:46into a cold pan
0:02:46 > 0:02:47and now turn the heat on.
0:02:47 > 0:02:49But, surely, that won't crisp the skin.
0:02:49 > 0:02:51- Erm, it will.- Ooh!
0:02:51 > 0:02:53So, whilst my chicken cooks,
0:02:53 > 0:02:55I'll mix my gnocchi with the sauce.
0:03:01 > 0:03:02That's crispy enough.
0:03:14 > 0:03:17That chicken is out of this world.
0:03:17 > 0:03:20The mushroom sauce is divine.
0:03:20 > 0:03:21Good.
0:03:21 > 0:03:24Everyday ingredients, some intricate techniques and away you go.
0:03:24 > 0:03:25I say, get them in!
0:03:38 > 0:03:41John's made you a dish.
0:03:41 > 0:03:44We want you to taste it,
0:03:44 > 0:03:47write down what you think is in it.
0:03:49 > 0:03:51Ten minutes, guys.
0:03:51 > 0:03:53Good luck!
0:03:58 > 0:04:03It's very nice, but I don't eat... I just don't like mushrooms.
0:04:03 > 0:04:06Oh, dear!
0:04:06 > 0:04:09My concern is, I'm picking up some of the headline stuff,
0:04:09 > 0:04:13but I'm worried there might be a few subtleties woven through it
0:04:13 > 0:04:14that I might be missing.
0:04:15 > 0:04:17The meat...
0:04:17 > 0:04:21I think it's...not chicken, but it's something similar.
0:04:21 > 0:04:24I think it might be guinea fowl. I'm not 100%.
0:04:27 > 0:04:29Right! Your ten minutes are up.
0:04:29 > 0:04:31Now's the fun bit.
0:04:31 > 0:04:36You have one hour and ten minutes to make that dish.
0:04:36 > 0:04:37Good luck!
0:04:37 > 0:04:38Let's cook.
0:04:41 > 0:04:45The ingredients have been separated onto three trays.
0:04:45 > 0:04:46For the protein,
0:04:46 > 0:04:48the gnocchi,
0:04:48 > 0:04:49and the sauce.
0:04:49 > 0:04:52But not all of them were used in John's dish.
0:04:58 > 0:05:01I'm worried for Theo because when he wrote down how to make gnocchi,
0:05:01 > 0:05:03he said put a whole egg in it.
0:05:03 > 0:05:05Now, there isn't an egg.
0:05:05 > 0:05:08What I love the most is that Luke doesn't even realise
0:05:08 > 0:05:12- that it's chicken...- Guinea fowl. - It's either partridge or guinea fowl.
0:05:12 > 0:05:17If I go out for some food and it's something I like, I will try
0:05:17 > 0:05:20and work out what's in it.
0:05:20 > 0:05:22And try and recreate it back home,
0:05:22 > 0:05:24but who's to say if I got it right or not?
0:05:26 > 0:05:28Luke, we know, takes the humble, the everyday
0:05:28 > 0:05:32and elevates them into gems of beauty.
0:05:32 > 0:05:37We know he's got a great imagination and can create, but can he copy?
0:05:40 > 0:05:42Luke, how are you with gnocchi?
0:05:42 > 0:05:43I've never made it before,
0:05:43 > 0:05:45but I think I've got a good idea how to make it.
0:05:45 > 0:05:49It's sort of a combination of potato and pasta.
0:05:49 > 0:05:51There's tarragon, I think, in the gnocchi
0:05:51 > 0:05:55and just incorporate the flour and hopefully, everything will be fine.
0:05:55 > 0:05:56You trust your feelings on this one?
0:05:56 > 0:05:58At the moment, yes!
0:06:00 > 0:06:01It's a quarterfinal.
0:06:01 > 0:06:04They should all know how to make a sauce, cook a piece of chicken
0:06:04 > 0:06:05and make gnocchi.
0:06:06 > 0:06:09But there's gnocchi and then there's gnocchi.
0:06:14 > 0:06:17Theo is an outrageous cook with lots of different processes
0:06:17 > 0:06:19and lots of different flavours.
0:06:19 > 0:06:20We've seen food from Cyprus.
0:06:20 > 0:06:22We've seen food from the Mediterranean
0:06:22 > 0:06:23and we've seen food from Asia.
0:06:23 > 0:06:25He's only got three things to do.
0:06:25 > 0:06:27I think Theo may do all of this in ten minutes
0:06:27 > 0:06:31and have nothing to do and then maybe set light to the kitchen.
0:06:31 > 0:06:33Well, I'm a quarterfinalist.
0:06:33 > 0:06:36So, I can, sort of, hold my head up high
0:06:36 > 0:06:38and if I get booted out today, you know, I've not done bad,
0:06:38 > 0:06:40but I'd be gutted.
0:06:40 > 0:06:42I want to go to the semifinals.
0:06:42 > 0:06:43I want the finals.
0:06:43 > 0:06:46Don't tell anyone, but I want to win as well.
0:06:47 > 0:06:49- You all right, Theo?- Yeah, very well.
0:06:49 > 0:06:53A couple things I'm not 100% on, but I think I'm getting there.
0:06:53 > 0:06:54Tell me what's bothering you.
0:06:54 > 0:06:57My gnocchi. Whenever I've made gnocchi in the past,
0:06:57 > 0:06:58I've put egg in it and this hasn't got any eggs.
0:06:58 > 0:07:01And these are not feeling like the right consistency
0:07:01 > 0:07:03to what I normally make them.
0:07:03 > 0:07:05I was worried that there wouldn't be enough to keep you occupied
0:07:05 > 0:07:07and you might get bored.
0:07:07 > 0:07:09Well, no, I've had to do the sauce a couple of times.
0:07:09 > 0:07:10The gnocchi I've done a test run with.
0:07:10 > 0:07:14So, you know, it's kept me on my toes more than plenty, to be honest.
0:07:14 > 0:07:15Best of luck, mate.
0:07:15 > 0:07:16Thank you very much.
0:07:20 > 0:07:21You're halfway.
0:07:21 > 0:07:23You've got 35 minutes left.
0:07:26 > 0:07:30Anna, I love her food. And up till now her food has been big.
0:07:30 > 0:07:32It's been hearty.
0:07:32 > 0:07:33It's been generous.
0:07:33 > 0:07:35This is a lot more refined.
0:07:38 > 0:07:41I don't think food has to be flash to taste really good.
0:07:41 > 0:07:43I think you can take simple ingredients and as long as
0:07:43 > 0:07:47you put them together well, then I think you can have an amazing dish.
0:07:48 > 0:07:52Anna, this didn't seem the happiest of benches a little while ago.
0:07:52 > 0:07:54- It wasn't. No.- Why?
0:07:54 > 0:07:58Because I've never cooked gnocchi before and I don't like mushrooms.
0:07:58 > 0:08:01So, how are you going to taste it and know it's right?
0:08:01 > 0:08:02I've done it more on smell.
0:08:05 > 0:08:07That mushroom sauce needs to be smoky.
0:08:07 > 0:08:10It needs to be rich and it needs to be a little bit creamy as well.
0:08:10 > 0:08:13And just cling to the outside of that gnocchi.
0:08:13 > 0:08:14And it can't be too strong.
0:08:25 > 0:08:28Joe, we know, loves classic food, classic technique.
0:08:28 > 0:08:30And it doesn't get more classic than this.
0:08:30 > 0:08:33I'm hoping for good things from Joe.
0:08:33 > 0:08:35I'm getting more and more confident
0:08:35 > 0:08:38that other people actually like my food and I'm not just deluded.
0:08:38 > 0:08:43I'm just so excited that people want to eat more of my food.
0:08:43 > 0:08:46They're going to get some real treats from me.
0:08:46 > 0:08:48How do you feel about Italian food, Joe?
0:08:48 > 0:08:49I love eating it. I love cooking it.
0:08:49 > 0:08:51Have you made gnocchi before?
0:08:51 > 0:08:53One of my daughter's favourite dishes, actually. So...
0:08:53 > 0:08:55Now, it wouldn't be you if you didn't use butter.
0:08:55 > 0:08:57How much butter have you put in there,
0:08:57 > 0:08:59a whole pack, two packs, three packs?
0:08:59 > 0:09:00No, not even a quarter of a pack yet.
0:09:00 > 0:09:02"Yet" being the operative word.
0:09:07 > 0:09:10Your final ten minutes, everybody.
0:09:10 > 0:09:11Just ten minutes left.
0:09:15 > 0:09:16Sauce, gnocchi, chicken.
0:09:19 > 0:09:21Got to put creme fraiche in my sauce.
0:09:21 > 0:09:23My chicken's in the oven.
0:09:23 > 0:09:24It's almost there.
0:09:24 > 0:09:27Then hopefully it will start coming together
0:09:27 > 0:09:30unless I've completely messed up and left something out.
0:09:30 > 0:09:32But...hopefully I haven't.
0:09:37 > 0:09:39Finishing touches, guys, please.
0:09:48 > 0:09:49Time's up!
0:09:49 > 0:09:51That's it. Stop.
0:10:03 > 0:10:04Luke.
0:10:15 > 0:10:17Your gnocchi are nice.
0:10:17 > 0:10:19Really quite soft and a lovely flavour of tarragon.
0:10:19 > 0:10:21Your chicken is moist.
0:10:21 > 0:10:25However, the skin on the chicken isn't crispy
0:10:25 > 0:10:28and your mushroom sauce isn't thick and creamy.
0:10:29 > 0:10:32The prominent flavour on that dish is tarragon and chicken.
0:10:32 > 0:10:35Not bad,
0:10:35 > 0:10:37but not a voluptuous feast.
0:10:37 > 0:10:40I guess, it is the sort of the first bit of negative feedback I've had,
0:10:40 > 0:10:43but it was going to happen, you know, at some point.
0:10:43 > 0:10:44Anna.
0:10:55 > 0:10:57Textures here are brilliant.
0:10:57 > 0:10:59Great chicken, great gnocchi.
0:10:59 > 0:11:01The flavours are a little lacking.
0:11:01 > 0:11:02You need seasoning, you need tarragon.
0:11:02 > 0:11:06And that mushroom sauce is too strong.
0:11:06 > 0:11:08You need a lot more tarragon in your gnocchi.
0:11:08 > 0:11:10And you definitely need to go and touch the pepper pot.
0:11:10 > 0:11:12Mmm.
0:11:13 > 0:11:16Yeah, I think I did make the best of a bad situation.
0:11:16 > 0:11:20Not too bad. Maybe I'll become a lover of mushrooms one day.
0:11:20 > 0:11:21Joe Joe.
0:11:31 > 0:11:33Your dish is subtle, Joe, and it shouldn't be subtle.
0:11:33 > 0:11:35It should be bold.
0:11:35 > 0:11:37I think the mushroom sauce just needs to cook a little bit longer.
0:11:37 > 0:11:40And you need a lot more tarragon in your gnocchi.
0:11:40 > 0:11:41But not bad.
0:11:41 > 0:11:44I don't think you're that far away, actually.
0:11:44 > 0:11:46Your chicken is moist. Your gnocchi are light.
0:11:46 > 0:11:49The mushroom sauce does have enough strength.
0:11:49 > 0:11:51Almost.
0:11:51 > 0:11:53Well, I'm feeling pretty up beat.
0:11:53 > 0:11:55Some really positive comments.
0:11:55 > 0:11:58And I really am getting my groove on, so to speak.
0:11:59 > 0:12:02Theo, in your sauce...
0:12:02 > 0:12:05..what is it? Cos it's definitely not the sauce that John made.
0:12:05 > 0:12:08It looks to me like you've got gnocchi in chicken gravy.
0:12:08 > 0:12:10That's what it looks like.
0:12:16 > 0:12:19Your chicken is nice and moist,
0:12:19 > 0:12:21but your gnocchi are too dense.
0:12:21 > 0:12:25I agree with Gregg. But what I'll tell you I'm really impressed about
0:12:25 > 0:12:26is the flavour of that sauce.
0:12:26 > 0:12:28Lovely and rich with mushrooms
0:12:28 > 0:12:32and actually it's a really nice sauce with the chicken which is moist.
0:12:32 > 0:12:35I didn't really create what John made,
0:12:35 > 0:12:37but I think it tasted pretty good. So...
0:12:37 > 0:12:41Yeah, I'm sort of really torn on it. Really torn. 50-50, really.
0:12:44 > 0:12:46Nobody going home at this stage of the competition,
0:12:46 > 0:12:48but one more test to go.
0:12:48 > 0:12:52They have to cook one exceptional dish.
0:12:52 > 0:12:56And we've invited Jay Rayner, the restaurant critic, to taste with us.
0:12:58 > 0:13:02I grew up in a very noisy, Northwest London Jewish family.
0:13:02 > 0:13:06Not religious at all, but I was a Jew by food, basically.
0:13:06 > 0:13:08We communicated over the dinner table
0:13:08 > 0:13:11and restaurants were quite a big thing, too.
0:13:11 > 0:13:14The moment I stepped foot inside restaurants, I thought,
0:13:14 > 0:13:18"This is fantastic! This is like theatre with nibbles."
0:13:18 > 0:13:20So, it was always a big part of my life.
0:13:22 > 0:13:26I've been reviewing restaurants, now, for almost 15 years.
0:13:26 > 0:13:29Coming across someone that very few people have heard of,
0:13:29 > 0:13:32who can really cook, well that's fantastic.
0:13:32 > 0:13:34Best feeling in the world!
0:13:38 > 0:13:42We want one exceptional dish in 80 minutes
0:13:42 > 0:13:44and, at the end of that,
0:13:44 > 0:13:47only two of you will stay in the competition.
0:13:49 > 0:13:50Off you go.
0:14:07 > 0:14:09Luke, you seem to be bouncing around happily.
0:14:09 > 0:14:10Yeah, I love making this dish.
0:14:10 > 0:14:13Tell me what it is exactly you are making.
0:14:13 > 0:14:15Ravioli of pancetta, potato and asparagus.
0:14:15 > 0:14:19Inside that there's going to be not one, but two quail's yolks.
0:14:20 > 0:14:22So, it's like a double yolk-er ravioli.
0:14:22 > 0:14:24You want to stay in the competition?
0:14:24 > 0:14:26Oh, yeah! Yeah, I love cooking in the kitchen!
0:14:26 > 0:14:29The stress of it is sort of like...it's brilliant!
0:14:29 > 0:14:30Best of luck, mate.
0:14:30 > 0:14:32Thank you.
0:14:34 > 0:14:36I'm making my own pasta.
0:14:36 > 0:14:38I have a flour to egg ratio.
0:14:38 > 0:14:42So, the first thing I'll be doing is weighing out my egg
0:14:42 > 0:14:43and dividing by 0.47
0:14:43 > 0:14:46and that will tell me how much flour I need to use.
0:14:48 > 0:14:51Luke's doing sums and multiplications and all sorts of things,
0:14:51 > 0:14:56but he's not doing science to create something weird and mysterious.
0:14:56 > 0:14:58He's using precision to take everyday ingredients
0:14:58 > 0:15:01and make them really special.
0:15:01 > 0:15:02It's really quite exciting!
0:15:09 > 0:15:10- Hello, Joe.- Hello.
0:15:10 > 0:15:13What is the dish that all your hopes are riding on?
0:15:13 > 0:15:15Pan-fried fillet of pork
0:15:15 > 0:15:17with a glazed pig's cheek.
0:15:17 > 0:15:19I've got some truffled swede,
0:15:19 > 0:15:22carrot puree and spring greens.
0:15:22 > 0:15:24You've got ceps there as well.
0:15:24 > 0:15:26Yes, I forgot about them. With ceps as well.
0:15:26 > 0:15:29What have you got to do today to make sure you go through?
0:15:29 > 0:15:32Make sure them pig's cheeks are cooked.
0:15:32 > 0:15:34If they are done, everything's going to be fine.
0:15:36 > 0:15:40Joe has got an extraordinary array of things on his plate.
0:15:40 > 0:15:44Now, add to that flavours of truffle, paprika,
0:15:44 > 0:15:48cider all those things come together...
0:15:48 > 0:15:52I think we are in danger of throwing too much at a plate.
0:15:52 > 0:15:56The competition has been very hard work physically and mentally,
0:15:56 > 0:15:59erm, and emotionally as well.
0:15:59 > 0:16:02But it's pressure to perform at the best of your abilities
0:16:02 > 0:16:03and that's what I'm here for.
0:16:07 > 0:16:1030 minutes left.
0:16:10 > 0:16:12Just 30 minutes.
0:16:15 > 0:16:16What are you making?
0:16:16 > 0:16:21I'm doing pork chop with parsnip dauphinoises, red cabbage,
0:16:21 > 0:16:23some pork and sage bonbons.
0:16:23 > 0:16:24What's a pork bonbon?
0:16:24 > 0:16:27It's... You know, when you were kids and you had those little sweets?
0:16:27 > 0:16:28It's like that but with pork.
0:16:28 > 0:16:31We wanted exceptional.
0:16:31 > 0:16:32- Yes.- Is it?
0:16:32 > 0:16:33Yes, I think so.
0:16:35 > 0:16:39I think people think when they hear that I'm doing a pork chop,
0:16:39 > 0:16:40they're a bit surprised,
0:16:40 > 0:16:42but, actually, I think this will prove
0:16:42 > 0:16:45that I can cook every day food, but really well.
0:16:51 > 0:16:53It's all about the oxtail.
0:16:53 > 0:16:56This gorgeous filling for my ravioli.
0:16:56 > 0:16:58There's nothing else really to show off.
0:16:58 > 0:17:02So, if the oxtail doesn't work, I am kaput.
0:17:04 > 0:17:06We've seen you start cooking in Greece.
0:17:06 > 0:17:08You, then, took us to Asia.
0:17:08 > 0:17:10Today, Italy.
0:17:10 > 0:17:12Erm, this dish really came about...
0:17:12 > 0:17:13Cos if it was me at home,
0:17:13 > 0:17:16I would have a big, slow-cooked bowl of oxtail,
0:17:16 > 0:17:19bottle of wine, a bit of bread and I'd devour the lot.
0:17:19 > 0:17:20My wife isn't keen on sitting
0:17:20 > 0:17:22and having a big bowl of oxtail with nothing else.
0:17:22 > 0:17:25So, I came up with taking that meat
0:17:25 > 0:17:29and that flavour but packaging it
0:17:29 > 0:17:31in something that's pretty and nice and civilised
0:17:31 > 0:17:32that my wife would like.
0:17:32 > 0:17:34How good is it going to be?
0:17:34 > 0:17:35It's going to be awesome!
0:17:46 > 0:17:48- Happy?- Chuffed.
0:17:52 > 0:17:54Quarterfinal day, two egg yolk raviolis...
0:17:56 > 0:17:58..and two pork dishes.
0:18:00 > 0:18:01Who would have thought?
0:18:05 > 0:18:08Crazy, but you've only got 15 minutes left.
0:18:10 > 0:18:13When John and Gregg talk about the food,
0:18:13 > 0:18:15they generally have contestants in front of them
0:18:15 > 0:18:17and reasonable manners kick in
0:18:17 > 0:18:19because we're all normal human beings.
0:18:19 > 0:18:21But there's no point in having me in there,
0:18:21 > 0:18:23if I'm going to soft-soap them.
0:18:23 > 0:18:24If the dish hasn't worked,
0:18:24 > 0:18:26I'm going to have to say
0:18:26 > 0:18:27cos that's what I'm there for.
0:18:29 > 0:18:30Not quite there. They're not a disaster,
0:18:30 > 0:18:33but they're not as soft as I want them to be.
0:18:38 > 0:18:39Last three minutes.
0:18:53 > 0:18:54That's it! Stop!
0:19:01 > 0:19:03Because this is so important,
0:19:03 > 0:19:06we're bringing in somebody else to taste with us.
0:19:06 > 0:19:10Someone who is brutally honest about what he thinks.
0:19:12 > 0:19:15Restaurant critic Jay Rayner.
0:19:22 > 0:19:24Good to see you.
0:19:24 > 0:19:26John.
0:19:29 > 0:19:31Luke, could you bring your plate up, please?
0:19:37 > 0:19:41Luke has served ravioli filled with pancetta, asparagus,
0:19:41 > 0:19:44mashed potato, Parmesan
0:19:44 > 0:19:46and two quail's egg yolks.
0:19:46 > 0:19:50They're topped with brown sage butter and panko breadcrumbs.
0:19:50 > 0:19:53Are you hoping they're liquid, yet, egg yolks when we cut into them?
0:19:53 > 0:19:56I'm really hoping so, yes.
0:20:01 > 0:20:02Oh, yeah!
0:20:02 > 0:20:04The yolk is running.
0:20:04 > 0:20:06That is very hard to get right.
0:20:14 > 0:20:15Congratulations on the pasta.
0:20:15 > 0:20:18It's not easy to make thin pasta on something this size.
0:20:18 > 0:20:20My one question would be,
0:20:20 > 0:20:22there's mashed potato in there as well?
0:20:22 > 0:20:23Elements, yeah.
0:20:23 > 0:20:26Yeah, so, you're, sort of, carb-squared,
0:20:26 > 0:20:28but on all the technical stuff,
0:20:28 > 0:20:31on getting an egg yolk to run, on making pasta...
0:20:31 > 0:20:34That's a pretty damn good job!
0:20:34 > 0:20:37The ravioli is just stunningly beautiful.
0:20:37 > 0:20:38As light as you can get.
0:20:38 > 0:20:42The pancetta is the smoky saltiness,
0:20:42 > 0:20:44but we need more.
0:20:44 > 0:20:46Flavours are slightly lacking.
0:20:47 > 0:20:51I agree. I think it could probably do with a little bit more flavour,
0:20:51 > 0:20:54but I think what you've got here is
0:20:54 > 0:20:57the nucleus of absolute brilliance.
0:20:58 > 0:21:00So, it's nearly all the way there.
0:21:00 > 0:21:03Just, erm, just improve on that flavour.
0:21:06 > 0:21:09Oh, I hope this isn't the last time I'm sat in Big Bluey!
0:21:15 > 0:21:16It's ravioli day!
0:21:17 > 0:21:20Theo's ravioli are filled with a poached quail's egg
0:21:20 > 0:21:24and slow-cooked oxtail flavoured with star anise.
0:21:24 > 0:21:29they're served on spinach and Parmesan puree with caramelized shallots
0:21:29 > 0:21:31and buttered leeks, topped with walnuts.
0:21:33 > 0:21:35Ah...
0:21:35 > 0:21:37..I'm afraid that one is set.
0:21:37 > 0:21:38Yeah, fair enough.
0:21:44 > 0:21:47I'm a big fan of oxtail and in the time you've had
0:21:47 > 0:21:48I think you've done a pretty amazing
0:21:48 > 0:21:50- job to get lots and lots of flavour out of that.- Thank you.
0:21:50 > 0:21:53The ravioli is a bit heavy around the edges,
0:21:53 > 0:21:56but the essentials are all there.
0:21:56 > 0:21:58Your ravioli is majestic.
0:21:58 > 0:22:02I mean, that sticky, chewy oxtail flavoured with aniseed
0:22:02 > 0:22:04from star anise, that is just fantastic!
0:22:04 > 0:22:07I don't see the point of anything else at all
0:22:07 > 0:22:09that you've put on that plate.
0:22:09 > 0:22:10Oh, wow! OK.
0:22:10 > 0:22:13The thing is with this, Theo, is you're demonstrating skill,
0:22:13 > 0:22:15but your chucking too many flavours at the plate.
0:22:15 > 0:22:18You said that your wife didn't like a big bowl of oxtail
0:22:18 > 0:22:20- and a glass of red wine.- Yeah.
0:22:20 > 0:22:22Well, I think it's time for you to swap wives, mate.
0:22:22 > 0:22:24Or marry me it's fine.
0:22:25 > 0:22:28They polished off all of the ravioli.
0:22:28 > 0:22:30They just didn't eat anything else.
0:22:31 > 0:22:32So, yeah, I don't know.
0:22:39 > 0:22:43Joe has served pork fillet with bacon, crumb and truffle,
0:22:43 > 0:22:45slow-cooked glaze pig cheek,
0:22:45 > 0:22:47spiced carrot puree,
0:22:47 > 0:22:51braised baby leeks, spring greens,
0:22:51 > 0:22:53truffled swede and ceps
0:22:53 > 0:22:55and a cider sauce.
0:22:55 > 0:22:58That looks fantastic!
0:22:58 > 0:22:59Thank you.
0:23:05 > 0:23:07The great thing about pork is it's full of fat,
0:23:07 > 0:23:11but the pork fillet, that's the one bit of the pig that isn't.
0:23:11 > 0:23:13So, you've got to have done a really brilliant job
0:23:13 > 0:23:15to get flavour out of that.
0:23:15 > 0:23:19And the cheek hasn't really been cooked for long enough.
0:23:19 > 0:23:23So, it's, sort of, sadly, it's not doing it for me.
0:23:24 > 0:23:27There are some beautiful flavours on there,
0:23:27 > 0:23:29but I'm not convinced that they all belong together.
0:23:29 > 0:23:32Believe in that little bit, that gem,
0:23:32 > 0:23:35that beautiful bit of swede and truffle with a piece of pork.
0:23:35 > 0:23:37- That's all you need.- Yeah.
0:23:38 > 0:23:41Didn't go as brilliantly as I thought it was going to,
0:23:41 > 0:23:44but it wasn't an absolute disaster.
0:23:44 > 0:23:46So...
0:23:46 > 0:23:48..it's on a knife edge. I think 50-50.
0:23:50 > 0:23:54Finally, Anna has cooked a pork chop
0:23:54 > 0:23:56with parsnip gratin,
0:23:56 > 0:23:58braised red cabbage,
0:23:58 > 0:24:00pork and stuffing bonbons
0:24:00 > 0:24:03and an apple cider and sage sauce.
0:24:05 > 0:24:07So, the pork chop on end...
0:24:07 > 0:24:09If it stands up like that, I feel it should be there.
0:24:09 > 0:24:11I like a bit of height in my dish.
0:24:11 > 0:24:14Maybe, that's how they built Stonehenge.
0:24:14 > 0:24:16If Stonehenge was built out of pork chops,
0:24:16 > 0:24:18I would have gone to see it years ago.
0:24:27 > 0:24:31This is basically a Sunday lunch in high heels.
0:24:31 > 0:24:34But there are some things that are, kind of, off.
0:24:34 > 0:24:37So, your dauphinoises is just a little under seasoned.
0:24:37 > 0:24:40The pork I'm afraid it's pretty damn dry.
0:24:40 > 0:24:43Bud I do like your pork and sage stuffing balls.
0:24:43 > 0:24:45You can call them bonbons, if you like.
0:24:45 > 0:24:48Some great ideas. There's stuff here that I really like.
0:24:48 > 0:24:51Your crackling is great. It's crispy and salty.
0:24:51 > 0:24:55Love the idea of parsnip dauphinoises,
0:24:55 > 0:24:58but the parsnips need to be a bit softer.
0:24:58 > 0:25:01Your red cabbage, I think, is lovely and tasty with the crackling
0:25:01 > 0:25:02and your tasty bits of parsnips.
0:25:02 > 0:25:04But it does need a sauce
0:25:04 > 0:25:06and that pork chop needs to be cooked properly
0:25:06 > 0:25:09and be lovely and moist.
0:25:09 > 0:25:13I think that was one of the weakest things that I've cooked.
0:25:13 > 0:25:17I needed to really up my game in this round and I just didn't.
0:25:17 > 0:25:18Jay, it's been great.
0:25:18 > 0:25:21Thank you for inviting me to your table.
0:25:21 > 0:25:22See you soon.
0:25:24 > 0:25:26For me, there's one person in here,
0:25:26 > 0:25:30who stands out like a sore thumb, in a very good way.
0:25:30 > 0:25:32Luke's an amazing cook.
0:25:32 > 0:25:35Just seems to have endless knowledge and endless technique.
0:25:35 > 0:25:38But I want his food to taste good, John.
0:25:38 > 0:25:41And today it was a little lacking.
0:25:41 > 0:25:44Anna's food is from the heart and from the soul.
0:25:44 > 0:25:48Pork, parsnip, apple sauce, red cabbage and stuffing...
0:25:48 > 0:25:50It should have tasted of Christmas and it didn't.
0:25:50 > 0:25:54It, sort of, felt a bit short of that, which is a shame.
0:25:54 > 0:25:57Joe put a lot of work into his food today.
0:25:57 > 0:25:58I mean, he really did.
0:25:58 > 0:26:03That puree of swede with the truffle and the ceps was delicious,
0:26:03 > 0:26:06but the cooking was not quite where it should be.
0:26:06 > 0:26:09Theo made me really lovely oxtail ravioli.
0:26:09 > 0:26:11And for reasons best known to himself,
0:26:11 > 0:26:14he stuck three pyramids of enormous leek
0:26:14 > 0:26:15and some pickled onions.
0:26:15 > 0:26:20He just keeps on putting stuff on the plate that doesn't actually belong.
0:26:20 > 0:26:23The ravioli was stunning.
0:26:23 > 0:26:25We have to make a decision.
0:26:25 > 0:26:26We have to choose two.
0:26:38 > 0:26:41Fantastic quarterfinal.
0:26:41 > 0:26:43You really have done yourselves proud.
0:26:45 > 0:26:48Two of you are going through to the next round.
0:26:50 > 0:26:52The first person going through...
0:26:53 > 0:26:54..is Luke.
0:26:56 > 0:26:57Congratulations.
0:26:57 > 0:26:59Thank you.
0:27:00 > 0:27:01Our second cook...
0:27:07 > 0:27:09..is Theo. Congratulations.
0:27:21 > 0:27:24I am feeling a little bit of relieve at the moment.
0:27:24 > 0:27:27But it has been an absolute brilliant experience.
0:27:27 > 0:27:29Everyone's been so lovely
0:27:29 > 0:27:30and it's been fun as well.
0:27:33 > 0:27:36I'm out of the way I performed.
0:27:36 > 0:27:38Would have liked to have gone further,
0:27:38 > 0:27:40but ultimately it wasn't meant to be.
0:27:43 > 0:27:46Oh, I'm dancing off the walls!
0:27:46 > 0:27:49I can't believe it! Is it wrong if I ask you to slap me right now?
0:27:49 > 0:27:51I feel like I need a reality check.
0:27:51 > 0:27:53Here's to ravioli.
0:27:54 > 0:27:58It's just the best feeling in the world. Absolutely brilliant.
0:27:58 > 0:28:00Erm, today was tough again.
0:28:00 > 0:28:02The standard was ridiculous.
0:28:02 > 0:28:05I really thought I was going home.
0:28:05 > 0:28:06This tastes amazing right now.
0:28:06 > 0:28:10It's definitely the best glass of champagne I've had in my life.
0:28:15 > 0:28:19Next week, the last 12 battle it out
0:28:19 > 0:28:21for a place in Friday's quarterfinal.
0:28:21 > 0:28:22Whoa!
0:28:24 > 0:28:26I don't get it. I've been cheated.
0:28:26 > 0:28:28This is really orgasmic.