0:00:02 > 0:00:04It's the MasterChef knockout week.
0:00:04 > 0:00:06After five weeks of heats,
0:00:06 > 0:00:11the ten best amateur cooks have been split into two groups.
0:00:11 > 0:00:14Tonight, the second group of five is back
0:00:14 > 0:00:17to fight for their place in Friday's show.
0:00:19 > 0:00:23For the first time they'll be thrown into a professional kitchen.
0:00:23 > 0:00:24Two trout, now! We go! We go!
0:00:24 > 0:00:27I'm not going under. I'm not letting the nerves get to me any more.
0:00:27 > 0:00:30It is absolutely crazy.
0:00:30 > 0:00:33Then they will return to MasterChef HQ
0:00:33 > 0:00:37to face their biggest challenge so far.
0:00:41 > 0:00:45At the end of today, one of them will be going home.
0:00:45 > 0:00:49As excited as I may be, our cooks have to perform
0:00:49 > 0:00:52and now is the time for them to impress.
0:00:52 > 0:00:55Any slip up now, you're dead. Dead!
0:01:16 > 0:01:17Welcome back.
0:01:17 > 0:01:21There are great cooks left in this competition,
0:01:21 > 0:01:23and you are five of them.
0:01:25 > 0:01:29This is where it gets really interesting.
0:01:29 > 0:01:34Now, for the first time you are going to cook in a professional kitchen.
0:01:37 > 0:01:39You've got to do us proud, guys.
0:01:39 > 0:01:42You've got to grab hold of it and you've got to run with it.
0:01:43 > 0:01:47Now go and get your chef's whites on. Go on. Off you go.
0:01:56 > 0:02:00Cooking in the MasterChef kitchens is really daunting.
0:02:00 > 0:02:02Cooking in a professional kitchen
0:02:02 > 0:02:06just takes it to a whole new level of scariness.
0:02:06 > 0:02:10Angela does flavour. That girl can cook.
0:02:11 > 0:02:16Her chicken with tarragon sauce was absolutely superb.
0:02:16 > 0:02:19Robert entered the competition and he was a daring cook,
0:02:19 > 0:02:23but as the competition's gone on, Robert's got more and more clarity.
0:02:23 > 0:02:27Those livers with the onions, they were absolutely delicious.
0:02:27 > 0:02:29The whole thing is going to be a lot of pressure,
0:02:29 > 0:02:31but that's why we're all here.
0:02:31 > 0:02:33We're here because we want to be tested.
0:02:34 > 0:02:38Luke is so good in my opinion, I have never seen anybody in
0:02:38 > 0:02:43the inventions test make cubes out of tofu and cover them in sesame.
0:02:43 > 0:02:47There's a lot of pressure involved with this challenge,
0:02:47 > 0:02:50cooking for paying public. That's worrying.
0:02:53 > 0:02:57Dani's a classic cook, but inspired by Spain.
0:02:57 > 0:02:59He gives himself huge amounts of work to do,
0:02:59 > 0:03:01and we doubt he can get it done,
0:03:01 > 0:03:04but he does, he achieves it.
0:03:04 > 0:03:06I can't wait. I'm so excited for this one.
0:03:06 > 0:03:08I just can't wait to get in there.
0:03:10 > 0:03:14Sophie's got real style. Her food is gutsy and it's bold.
0:03:14 > 0:03:17We saw that with her calling card - Sardinian pasta
0:03:17 > 0:03:21and those clams running through it, which were absolutely wonderful.
0:03:22 > 0:03:26In a professional kitchen, I think it's going to be incredibly tough.
0:03:37 > 0:03:39It's early morning in King's Cross
0:03:39 > 0:03:42and the contestants are heading to the Grain Store.
0:03:44 > 0:03:49This 150-cover restaurant is the brainchild of chef Bruno Loubet.
0:03:49 > 0:03:52One beef. One large risotto. One rabbit.
0:03:52 > 0:03:56Classically trained and Michelin star awarded, he's now pushing the
0:03:56 > 0:04:02boundaries with dishes focusing on the vegetables rather than the meat.
0:04:02 > 0:04:04The food at the Grain Store is quite different.
0:04:04 > 0:04:06I mean, it's an idea I had for many years.
0:04:06 > 0:04:08The veg is the star on the plate basically,
0:04:08 > 0:04:11which means there is a lot of prep.
0:04:11 > 0:04:14The meat, it come in second place.
0:04:14 > 0:04:15It's a different approach
0:04:15 > 0:04:17and obviously chefs have to adapt to that.
0:04:18 > 0:04:22Even with professional chefs in the kitchen, I'm very hands-on,
0:04:22 > 0:04:24so when I'm around, they know I'm around
0:04:24 > 0:04:26and they know things have to be done right.
0:04:29 > 0:04:31It's a pressure, but this is a healthy pressure.
0:04:32 > 0:04:33Service.
0:04:38 > 0:04:41Good morning, guys. Welcome to Grain Store.
0:04:41 > 0:04:43We are very busy for lunch.
0:04:43 > 0:04:45Here we do a lot of prep with the vegetables,
0:04:45 > 0:04:47so I suggest we crack on.
0:04:50 > 0:04:53Although they will have sous chefs standing by,
0:04:53 > 0:04:57the five amateurs will be responsible for every dish on
0:04:57 > 0:05:00the lunchtime menu, during both prep and service.
0:05:01 > 0:05:05Pub manager Dani is making one of the two starters -
0:05:05 > 0:05:09butternut squash ravioli with deep-fried sage, rocket
0:05:09 > 0:05:10and mustard apricots,
0:05:10 > 0:05:13served with beurre noisette and pumpkin seed oil.
0:05:15 > 0:05:18What do you think? Well seasoned?
0:05:18 > 0:05:19Good?
0:05:23 > 0:05:26So what we're looking for is for you to make these beautiful...
0:05:26 > 0:05:31little ravioli, really plumpy. We want a nice bump on the top.
0:05:31 > 0:05:34During the service you will have to time your pasta properly.
0:05:34 > 0:05:35How you are with your timing?
0:05:35 > 0:05:37- You good with timing? - Must be, in a few hours.
0:05:37 > 0:05:41- Have you done a lot of pasta dishes before?- I've done pasta once.- Once?!
0:05:41 > 0:05:44- You only have a few hundred to do this morning.- Fine.
0:05:44 > 0:05:47By the end you should be a pasta master.
0:05:49 > 0:05:52One of the biggest worries I've got is with the ravioli.
0:05:52 > 0:05:55I've made pasta once, but they never looked like them.
0:05:55 > 0:05:57I mean, the ravioli he's just shown me,
0:05:57 > 0:05:59probably the best I've ever seen.
0:05:59 > 0:06:01Today you're going to be in charge of this dish, which is the starter.
0:06:01 > 0:06:04You will have quite a lot to do.
0:06:04 > 0:06:08Pre-school teacher Sophie will have to make the caramelised pork belly
0:06:08 > 0:06:12and grilled leeks with pickled walnuts, apple salsa,
0:06:12 > 0:06:15pork skin crisps and a pork jus.
0:06:18 > 0:06:21The particularly of this dish is the use of the leeks.
0:06:21 > 0:06:24What we do, it sounds bizarre,
0:06:24 > 0:06:27but basically we burn them in a wood-burning oven
0:06:27 > 0:06:31and then we take out the first two layers and we end up with this.
0:06:31 > 0:06:33So that's what you have to do during your prep.
0:06:33 > 0:06:38Then we have this lovely pork skin which has been cooked in a stock
0:06:38 > 0:06:40and sliced very finely and bake.
0:06:40 > 0:06:43So during the service you will have to put them under
0:06:43 > 0:06:46- the grill a bit to crisp up even more.- Brilliant.
0:06:49 > 0:06:51I'm feeling terrified.
0:06:51 > 0:06:54That's going to be so much to do.
0:06:54 > 0:06:56But I want to get cracking and get started
0:06:56 > 0:07:00and give it a really good go, but I am really scared.
0:07:00 > 0:07:04Lindyhop dancer Robert is cooking one of the three mains -
0:07:04 > 0:07:08a trio of root vegetable purees, braised beef cheek,
0:07:08 > 0:07:11wood roast onions and a beef jus.
0:07:11 > 0:07:14This dish is so honest that it needs to be presented perfectly.
0:07:14 > 0:07:17The three purees make a beautiful, nice, plumpy,
0:07:17 > 0:07:19generous quenelle on the plate.
0:07:21 > 0:07:25Robert, it's really important that you start off with your beef straightaway
0:07:25 > 0:07:27cos it will take a long time to braise.
0:07:27 > 0:07:31What we want is to cook it slowly so it's nice and moist.
0:07:31 > 0:07:34- Looks sensational. - Think you can do that?- I hope so.
0:07:34 > 0:07:36- Well, I hope so as well.- Wow.
0:07:38 > 0:07:40The food looks fantastic.
0:07:40 > 0:07:43As long as I can cope with the prep and get the beef braised in time,
0:07:43 > 0:07:46then it's literally just plating, I think.
0:07:46 > 0:07:49Angela, today you're going to be responsible of this dish
0:07:49 > 0:07:50which is a main course.
0:07:52 > 0:07:55Businesswoman Angela's dish is a wild mushroom,
0:07:55 > 0:07:57celeriac and trevisse salad,
0:07:57 > 0:08:01topped with a fried quail marinated in buttermilk and rosemary.
0:08:02 > 0:08:05- You have to be careful with your timing.- Yeah.
0:08:05 > 0:08:08The quail need to fried at the same time as your mushroom is going on.
0:08:08 > 0:08:12- And how long does that take, the quail?- A few minutes.
0:08:12 > 0:08:15- It's not long, is it?- No, not long.
0:08:15 > 0:08:18OK. That looks really difficult.
0:08:18 > 0:08:19No, it's not.
0:08:19 > 0:08:22- A bit of love, and it just happened, you know?- Yeah, OK.
0:08:26 > 0:08:29I'm really excited and really nervous as well.
0:08:30 > 0:08:34It's going to all be about timing and working calmly
0:08:34 > 0:08:38and not getting in a fluster and... Yeah.
0:08:38 > 0:08:42Robotics engineer Luke has the final main on the menu -
0:08:42 > 0:08:47a Vietnamese salad topped with sea trout and seared squid.
0:08:50 > 0:08:54In this dish, obviously the salad play a big role in the dish,
0:08:54 > 0:08:58so we want everything to be shredded nicely. Everything thin.
0:08:58 > 0:09:02So it all come together with this beautiful fragrant dressing.
0:09:02 > 0:09:03That's very important.
0:09:03 > 0:09:06The trout, as I say, you can cook it nice and slowly
0:09:06 > 0:09:08and have good control.
0:09:08 > 0:09:11And your squid, you can give a bit more heat because it's quite wet,
0:09:11 > 0:09:14otherwise it will boil in the juice, which we don't want.
0:09:14 > 0:09:15Do you have any concern about the dish?
0:09:15 > 0:09:18Or do you think you'll be able to cope during the service?
0:09:18 > 0:09:20I'm really looking forward to it. This is brilliant.
0:09:20 > 0:09:23This is exactly my kind of thing. I've been very fortunate.
0:09:24 > 0:09:26I'm really excited. I can't wait to go.
0:09:26 > 0:09:28Yeah, it's going to be brilliant.
0:09:28 > 0:09:31The timing's going to be interesting because it doesn't take long to do
0:09:31 > 0:09:35the actual cooking, but if I can get on top of that, I think I'll be OK.
0:09:39 > 0:09:42There are three hours of prep before service starts at midday
0:09:42 > 0:09:46and the restaurant is expecting around 60 covers.
0:09:46 > 0:09:50The food we're doing here is not only about the service,
0:09:50 > 0:09:54it's also the attention you give to the product beforehand.
0:09:57 > 0:09:59To make a pork jus to Bruno's standard,
0:09:59 > 0:10:02Sophie needs to braise the bones perfectly.
0:10:03 > 0:10:08Put a little bit more oil on this, otherwise it's too dry and...
0:10:08 > 0:10:09That's olive oil.
0:10:11 > 0:10:14Oh, that's what I've used! That's what I've used.
0:10:14 > 0:10:16It's all right. It's OK.
0:10:16 > 0:10:18That's vegetable oil.
0:10:21 > 0:10:23I'm feeling quite stressed.
0:10:23 > 0:10:27There's a lot do to and there's just not a huge amount of time.
0:10:28 > 0:10:32Across the kitchen, Angela is struggling with bones of her own
0:10:32 > 0:10:35as she has to prep 20 quail.
0:10:35 > 0:10:39Make sure before you go down, you always know your fingers are away.
0:10:39 > 0:10:41- Yeah.- So look, my fingers are here.
0:10:41 > 0:10:44Now I can go.
0:10:44 > 0:10:45- OK.- The same here.
0:10:48 > 0:10:51- I may try the little knife first. - OK.
0:10:56 > 0:10:57Really difficult.
0:10:57 > 0:10:59I've never done anything like this before,
0:10:59 > 0:11:01which is slightly daunting, but...
0:11:03 > 0:11:04..I'm going to do it.
0:11:06 > 0:11:09Robert's under pressure to prep the beef cheeks
0:11:09 > 0:11:12as they need to slow cook for three hours.
0:11:14 > 0:11:17The first job, I'm just caramelising off the meat, browning it,
0:11:17 > 0:11:18getting some flavour in it.
0:11:18 > 0:11:20It needs to braise for a quite a period of time.
0:11:20 > 0:11:22I just need to get on as quickly as possible
0:11:22 > 0:11:25so it goes in the oven and hopefully it's going to be ready on time.
0:11:25 > 0:11:28This is my absolutely favourite type of food. I love slow-cooking.
0:11:28 > 0:11:29I'm relishing it.
0:11:31 > 0:11:36Over on the starters, Dani has already begun to make the ravioli.
0:11:36 > 0:11:38This is the pasta dough.
0:11:38 > 0:11:40I've just mixed it up in the blender,
0:11:40 > 0:11:42now I need to bring it together.
0:11:43 > 0:11:47The butternut squash ravioli, this is quite a technical dish.
0:11:47 > 0:11:49Pasta dough have to be the perfect consistency.
0:11:49 > 0:11:53If it's too dry, it will crack when you make the ravioli
0:11:53 > 0:11:56and obviously during the cooking, that will be a big problem.
0:11:56 > 0:11:59Pressure's on at the moment just to get this pasta done.
0:11:59 > 0:12:00Once I've got the dough done, I'll be happy.
0:12:04 > 0:12:05It's an hour in
0:12:05 > 0:12:08and Robert's managed to get the beef cheeks in to slow cook...
0:12:08 > 0:12:11Three hours' time, we'll have some lovely beef.
0:12:11 > 0:12:13Which will be an hour after service starts.
0:12:13 > 0:12:16- Well, we'll have some ready. - Wonderful.
0:12:16 > 0:12:19But Sophie still needs to blacken the leeks
0:12:19 > 0:12:22- for her pork and leek starter... - I'm scared.
0:12:22 > 0:12:26..which will be one of the first dishes to go out.
0:12:26 > 0:12:28They've got to be burnt on the outside
0:12:28 > 0:12:31so the juice of the leeks start to steam the leek on the inside,
0:12:31 > 0:12:33so the leek is actually cooked all the way through.
0:12:33 > 0:12:36And then we'll lose the burnt exterior
0:12:36 > 0:12:39and then we'll just have lovely smoky, soft, perfectly cooked leek.
0:12:41 > 0:12:45Having boned the quails, Angela needs to get the marinade made
0:12:45 > 0:12:47so that it has time to work.
0:12:48 > 0:12:51You put straightaway on your quail so they have the time to marinate.
0:12:51 > 0:12:54It's very important because you tenderise them as well.
0:12:54 > 0:12:56Not only season them, but you tenderise them.
0:12:56 > 0:12:58- Does the buttermilk do that as well? - Yes.
0:12:58 > 0:13:00So it's quite important to put the marinade there
0:13:00 > 0:13:02so they have a bit of time.
0:13:05 > 0:13:07I'm quite good at seasoning normally.
0:13:07 > 0:13:10Because it's big quantities, you think, "Is that enough? Is that not enough?
0:13:10 > 0:13:12"I don't want it to be too salty, but I want it to be nice,"
0:13:12 > 0:13:14but, yeah, I think it's good.
0:13:15 > 0:13:19Angela seemed to be a bit overwhelmed by the whole thing.
0:13:19 > 0:13:24Now she just start to pick up speed, so we see her develop.
0:13:25 > 0:13:30I was really nervy, and now I'm in here I'm really enjoying it
0:13:30 > 0:13:33and I'm just getting on with it, so yeah,
0:13:33 > 0:13:34I feel better now that I'm here.
0:13:36 > 0:13:38It's halfway through prep
0:13:38 > 0:13:41and Luke's almost finished all the veg for his Vietnamese salad.
0:13:41 > 0:13:45The particularly of this dish is all the veg has to be prepared
0:13:45 > 0:13:46real nicely in the morning.
0:13:46 > 0:13:49They have to be washed, they have to be sliced, they have to be cut
0:13:49 > 0:13:54very thinly to a style we call in chefy world "julienne".
0:13:54 > 0:13:57This dish is so simple, I need it to be perfect.
0:13:59 > 0:14:01The salad has got lots of different elements to it.
0:14:01 > 0:14:04You've got the carrot, the cucumber, the mooli,
0:14:04 > 0:14:07the Chinese cabbage, the spring onions, the peanuts,
0:14:07 > 0:14:12the sesame seeds, the mint, the coriander and then the dressing.
0:14:12 > 0:14:15So it's getting the balance and everything right with that.
0:14:15 > 0:14:17That is a lot of ingredients.
0:14:17 > 0:14:19Everybody listen, please.
0:14:19 > 0:14:21We have to look professional, as professional as possible.
0:14:21 > 0:14:25You work in a professional kitchen now, so let's be professional.
0:14:28 > 0:14:31Well, they're looking quite burnt, which is a good thing,
0:14:31 > 0:14:34but I think some of them could do with being a bit softer.
0:14:34 > 0:14:38This is uncharted territory.
0:14:38 > 0:14:39So I'm reckoning...
0:14:42 > 0:14:44I'm reckoning that's done.
0:14:44 > 0:14:49- Chef, is this OK?- Yes. The leeks look beautiful. Perfect.
0:14:49 > 0:14:52Soft inside, lightly burned on the outside. That's good.
0:14:52 > 0:14:53Great. Thank you.
0:14:55 > 0:14:57- How are you doing?- Yeah, OK.
0:14:57 > 0:15:00Vegetables took a lot longer to chop than I was expecting.
0:15:01 > 0:15:03With an hour till service starts,
0:15:03 > 0:15:07Luke turns to filleting 20 portions of sea trout.
0:15:07 > 0:15:12I have filleted fish before, never trout, never anything of this size.
0:15:13 > 0:15:15Hopefully I'm doing all right.
0:15:21 > 0:15:23- We're getting a little bit rough. - Yeah, a little bit.
0:15:23 > 0:15:26It's like we've bruised it slightly. You've worked with it too much.
0:15:26 > 0:15:28If you're overworking the fish,
0:15:28 > 0:15:32they get loose and you're going to get a really squashy, sludgy fish.
0:15:32 > 0:15:34- OK.- It's not what we're looking for at all.
0:15:37 > 0:15:39Remember, we only have half an hour. You need to push now.
0:15:39 > 0:15:43You need to go because in half an hour I'm going to come down on you.
0:15:43 > 0:15:48With service approaching and Sophie's starter first to go,
0:15:48 > 0:15:51time's running out to finish her apple and walnut salsa.
0:15:54 > 0:15:59Quite a lot to do and I'm just frustrated cos I know that
0:15:59 > 0:16:01if I were a professional chef I'd be going...
0:16:01 > 0:16:03And I just don't have the knife skills,
0:16:03 > 0:16:06so I'm feeling like a bit of an idiot right now, it's annoying me.
0:16:08 > 0:16:12Dani's under pressure too as he has the other starter
0:16:12 > 0:16:14and needs to finish over 100 ravioli.
0:16:16 > 0:16:19So much prep. You just don't realise how much prep's involved.
0:16:21 > 0:16:24If they look great, they will cook very well.
0:16:24 > 0:16:26If they look a bit flat
0:16:26 > 0:16:30and the filling is oozing a bit on the side then things will go wrong.
0:16:32 > 0:16:34Yeah, I'm happy.
0:16:34 > 0:16:36The pasta didn't break and they've got height
0:16:36 > 0:16:37and there's no air in them.
0:16:39 > 0:16:43That looks good. Just some air bubble in there, but it's not bad.
0:16:43 > 0:16:46- For a first go, it's good. - Thank you, Chef.
0:16:46 > 0:16:49- Oh. I didn't realise you cut them already.- No.
0:16:49 > 0:16:52- Just use...- Oh, you push too much.
0:16:52 > 0:16:55- They are cut already. - I've just been pressing them...
0:16:55 > 0:16:58With the wrong side. So they are cut.
0:16:58 > 0:17:00We may have an issue then.
0:17:01 > 0:17:05- They should be...- Yeah, I completely understand.- And then you cut...
0:17:07 > 0:17:09Let's try one. It may work.
0:17:09 > 0:17:12It won't look fantastic, but at least we try, quickly.
0:17:16 > 0:17:19We may have a little issue there. Maybe they're going to burst.
0:17:24 > 0:17:27Apparently I pressed them too hard cos I thought that was just
0:17:27 > 0:17:30the way they were going to cut out, but can never be too confident.
0:17:30 > 0:17:33- It's going to be all right. - It's OK, Chef?- Yeah.
0:17:33 > 0:17:35- Sorry about that, Chef. - That's all right.
0:17:35 > 0:17:38At least we managed to save it.
0:17:38 > 0:17:42- It's fine. Just go because we need to go a long way still.- OK, Chef.
0:17:43 > 0:17:46We're back on track. I'm just glad the pasta never broke.
0:17:46 > 0:17:50Robert is calmly prepping his purees.
0:17:50 > 0:17:53I've got three purees to make. Mash to do first.
0:17:53 > 0:17:56There's no sense of panic... but perhaps there should be.
0:17:58 > 0:18:02- You have to go faster.- OK. - Pan. Milk. Go.
0:18:06 > 0:18:08Now it feels quite tense.
0:18:08 > 0:18:12There's a sense of something's coming and it's coming soon.
0:18:25 > 0:18:29With ten minutes to go, these amateurs are about to experience
0:18:29 > 0:18:32their first professional service
0:18:32 > 0:18:36and they will have the added pressure of being visible to the diners.
0:18:37 > 0:18:40I think it's a lot harder cos it's an open kitchen
0:18:40 > 0:18:41because everyone can see them.
0:18:41 > 0:18:43They're going to be even more self-conscious.
0:18:43 > 0:18:46If you burn something, people are going to know,
0:18:46 > 0:18:47but hopefully that won't happen.
0:18:47 > 0:18:51Come on, let's get set up! Anyone here? Hello?
0:18:51 > 0:18:53FAINT RESPONSE FROM STAFF Come on!
0:18:53 > 0:18:55It's dawning on us what's happening
0:18:55 > 0:18:58and the chefs are getting a bit shouty now.
0:18:58 > 0:19:02OK, for the starter, the pork and the ravioli. It will go first.
0:19:04 > 0:19:06I'm feeling slightly nervous for lunch.
0:19:06 > 0:19:08When you start, you better be ready.
0:19:08 > 0:19:10Can I have the grilled leeks and pork belly.
0:19:11 > 0:19:14Can I have the butternut squash, please.
0:19:16 > 0:19:19OK. An order.
0:19:19 > 0:19:23- One pork. One ravioli. - Yes, Chef.- Yes, Chef.
0:19:23 > 0:19:25Bruno wants his diners served in minutes,
0:19:25 > 0:19:28so Sophie and Dani have to work quickly.
0:19:28 > 0:19:32Three ravioli. Two pork.
0:19:32 > 0:19:35Sophie has prepped the leeks, but she still has to caramelise
0:19:35 > 0:19:38the pork belly and crisp up the pork crackling.
0:19:38 > 0:19:42Dress your leeks the time this cook. You put your leeks on the plate
0:19:42 > 0:19:44and by that time your pork will be ready.
0:19:49 > 0:19:51We finish this one. Quick.
0:19:53 > 0:19:57Dani's ravioli must also be cooked to order and the salad assembled.
0:20:00 > 0:20:01This is intense.
0:20:04 > 0:20:06Scary.
0:20:09 > 0:20:10- There you go, Chef.- OK, thanks.
0:20:13 > 0:20:16That's good. Service.
0:20:21 > 0:20:24- One ravioli. One pork belly. - Yes, Chef.
0:20:24 > 0:20:28Dani and Sophie are the only ones making starters
0:20:28 > 0:20:30and the orders are now rushing in.
0:20:30 > 0:20:34- Four pork. Four ravioli. - BOTH:- Yes, Chef.
0:20:40 > 0:20:42I don't know what I'm doing.
0:20:43 > 0:20:46After this ravioli, you do three pork belly and two ravioli, Dani.
0:20:46 > 0:20:47Yes, Chef.
0:20:47 > 0:20:50I'm completely stunned. I have no idea what I'm doing.
0:20:50 > 0:20:53Thank goodness Chef is telling me what's coming up next.
0:20:57 > 0:21:01Fast, fast. Push, push. Come on.
0:21:01 > 0:21:04- I can't work fast enough.- Can I get some more Parmesan, please.
0:21:04 > 0:21:06I got three at the moment.
0:21:06 > 0:21:08I know there's probably about 16 of them, but I've got three.
0:21:08 > 0:21:11- That's how many he wants now. - Come on, come one, come on.
0:21:16 > 0:21:19Thank you. Be careful, it's getting a bit smaller.
0:21:19 > 0:21:21Make sure you keep the size.
0:21:21 > 0:21:22Table 16.
0:21:22 > 0:21:2418, quick.
0:21:24 > 0:21:2517, please.
0:21:28 > 0:21:30Speed is a bit slow, I mean,
0:21:30 > 0:21:33usually we work quicker in an environment like here.
0:21:35 > 0:21:39It's really lovely flavours. I love the crackling, it's great.
0:21:39 > 0:21:41And it just really worked well as a dish, I thought.
0:21:44 > 0:21:45It's gorgeous. It's really lovely.
0:21:45 > 0:21:48It's so soft and the pasta's so thin.
0:21:49 > 0:21:51It's delicious.
0:21:51 > 0:21:53Thank you so much.
0:21:54 > 0:21:59With service in full swing, there's no let-up for Sophie and Dani.
0:21:59 > 0:22:02- Two pork belly. Two ravioli. - Yes, Chef.- Yes, Chef.
0:22:04 > 0:22:08- You have to start to accelerate. - Yes, Chef.- We have to go quicker now.
0:22:10 > 0:22:13I'm not going under. I'm not letting the nerves get to me any more.
0:22:13 > 0:22:17- Push, push, push. Faster, faster. - Yes, Chef.
0:22:17 > 0:22:19We have a lot to go now.
0:22:19 > 0:22:23I'm just a bit slow and the Chef's getting a bit cross.
0:22:23 > 0:22:25And under the pressure,
0:22:25 > 0:22:28Sophie takes her eye off the grilled pork crackling.
0:22:40 > 0:22:41Just got to focus and do better.
0:22:44 > 0:22:46Service.
0:22:46 > 0:22:51- Come on, guys. We have only two tables to go now.- Yes, Chef.
0:22:53 > 0:22:55- Serving, Chef.- Thank you.
0:22:57 > 0:22:59OK, three pork and we finish.
0:22:59 > 0:23:03- Do you want me to give you a hand? - Uh...OK.
0:23:03 > 0:23:05- How many slices?- Three.
0:23:09 > 0:23:11OK, thank you.
0:23:14 > 0:23:16That's table 2.
0:23:16 > 0:23:18Table 2.
0:23:19 > 0:23:21- Wow.- Wonderful. I'm jealous.
0:23:21 > 0:23:23I like the look of that. Thank you very much.
0:23:23 > 0:23:26Really well-cooked dish here from Sophie. Really well presented.
0:23:26 > 0:23:29There's a lot of things going on this plate.
0:23:29 > 0:23:31I love the fact that the pork is crispy on the outside.
0:23:31 > 0:23:35The leeks are lovely and soft. It's really lovely. Really like it.
0:23:35 > 0:23:39Dani's starter is lovely. That ravioli is perfectly sealed.
0:23:39 > 0:23:43He seasoned it brilliantly with the Parmesan cheese.
0:23:43 > 0:23:46And the sweetness of that apricot is lovely. Really lovely.
0:23:48 > 0:23:50Well done, guys. That was good.
0:23:50 > 0:23:53The starter was really good, so that's the first thing.
0:23:53 > 0:23:58Was a bit slow, you have to really get up and go with it to deliver.
0:23:58 > 0:24:00The starter was pretty good, so well done.
0:24:00 > 0:24:02- Thank you, Chef.- Have a little rest.
0:24:03 > 0:24:05Thank you, my love.
0:24:07 > 0:24:08I think I did OK.
0:24:08 > 0:24:12I just want to go back in. I just want to go back in and help.
0:24:15 > 0:24:19It was very hot and very fast...
0:24:19 > 0:24:21and quite scary.
0:24:23 > 0:24:25With all the starters away,
0:24:25 > 0:24:28orders for the main courses start to come in.
0:24:28 > 0:24:30Can I have the beef, please.
0:24:30 > 0:24:32I'll have the squid, please.
0:24:32 > 0:24:36Now the pressure moves on to Robert, Angela and Luke.
0:24:38 > 0:24:40One beef. One sea trout.
0:24:40 > 0:24:43One beef. One trout. Away. Yes?
0:24:43 > 0:24:45- Yes, Chef.- Can you answer, please.
0:24:45 > 0:24:47- Can you answer?- Yes, Chef.
0:24:47 > 0:24:52Luke and Robert need to time their dishes to arrive at the pass together.
0:24:52 > 0:24:54When will yours be ready?
0:24:54 > 0:24:57Well, my beef is pretty well warm, so it should only be a few minutes.
0:24:57 > 0:25:00I can be ready in five minutes.
0:25:00 > 0:25:02- We go. One beef. One trout. - OK.
0:25:02 > 0:25:05Luke needs to dress his salad,
0:25:05 > 0:25:09but first must perfectly cook the trout and squid to order.
0:25:09 > 0:25:12I'm cooking things here that can be overcooked very easily.
0:25:12 > 0:25:15You've got a hot plate here, it's different temperatures all over.
0:25:15 > 0:25:17It's a challenge. It's good, though.
0:25:17 > 0:25:19Come on, guys, you have to go fast. Start to dress.
0:25:21 > 0:25:22With the beef cheeks cooked,
0:25:22 > 0:25:25Robert's main challenge is plating up.
0:25:25 > 0:25:28This one here is probably the hardest bit - the quenelle.
0:25:28 > 0:25:30You have to be plumpy, it's about the veg.
0:25:30 > 0:25:32Remember what I said this morning?
0:25:32 > 0:25:34Garnish become a very important part of the dish,
0:25:34 > 0:25:35so we want nice, plumpy quenelle.
0:25:37 > 0:25:40OK. Is that the best you can do with your quenelle?
0:25:40 > 0:25:41I think it probably is.
0:25:41 > 0:25:43- Are you happy with that going out? - No, I'm not.
0:25:43 > 0:25:45- We need to do another one. - OK.
0:25:56 > 0:25:58That's better. You're getting there.
0:26:03 > 0:26:05OK, that's fine. Yes.
0:26:07 > 0:26:08Service.
0:26:15 > 0:26:18Could have been a little bit tidier on the plates.
0:26:18 > 0:26:22I ordered the squid. But the fish is very nice, very crispy.
0:26:22 > 0:26:25And the vegetables are nice and well seasoned.
0:26:28 > 0:26:31- Two trout. One beef. One quail. - Yes, Chef.
0:26:31 > 0:26:36It's Angela's turn to deliver - she must batter and deep-fry her quail,
0:26:36 > 0:26:40as well as cook the celeriac cubes and mushrooms to order.
0:26:40 > 0:26:44It's hectic. Very busy. Trying to keep it all together...
0:26:44 > 0:26:46and get it all done in time.
0:26:47 > 0:26:49Can we hurry up with the quail, please.
0:26:49 > 0:26:52Come on, you only have one quail to do.
0:26:56 > 0:26:57Do the salad first.
0:27:00 > 0:27:02OK, go on with the quail.
0:27:04 > 0:27:07OK, come on, come on. We need to go.
0:27:07 > 0:27:11That's table 16, please. Service. Thank you.
0:27:17 > 0:27:20I had the sauteed mushrooms and the buttermilk quail.
0:27:20 > 0:27:23I thought it was really beautiful, actually.
0:27:23 > 0:27:25Each element seems really well cooked.
0:27:25 > 0:27:27If I was going to give it a down point it would be on
0:27:27 > 0:27:31the presentation, but taste-wise, absolutely perfect.
0:27:33 > 0:27:35It's over halfway through service
0:27:35 > 0:27:39and orders are flying in for all three main courses.
0:27:39 > 0:27:41Come on, guys, you have to push, you have to push.
0:27:41 > 0:27:42You have to go quicker.
0:27:42 > 0:27:45Come on. Put a bit more mash in there. You haven't got enough.
0:27:46 > 0:27:50On the beef dish, Robert's still trying to perfect his quenelles.
0:27:50 > 0:27:51Ah!
0:27:51 > 0:27:54Quenelling isn't easy. It's a nightmare.
0:27:56 > 0:27:58- I do this one and you do the next one.- OK.
0:27:58 > 0:28:00Start the beef.
0:28:00 > 0:28:03Yeah, I think I have to step in because he's taking a bit long
0:28:03 > 0:28:05and we have quite a few orders to come out.
0:28:07 > 0:28:09OK, you finish your plate. Onions. Go.
0:28:12 > 0:28:14- Trout nearly ready?- Yeah. Two minutes.- Come on.
0:28:16 > 0:28:18It's like nothing I've ever done before.
0:28:18 > 0:28:21Just making sure the skin's crispy and the palms of my hands.
0:28:21 > 0:28:22Two trout, now.
0:28:24 > 0:28:27We don't want any burnt skin, yeah?
0:28:29 > 0:28:31Can we go or not?
0:28:31 > 0:28:35This one is on the limit. No, we don't go. Turn another one.
0:28:38 > 0:28:42With multiple orders on the go, Angela's struggling with the pace.
0:28:42 > 0:28:45I've got a few more minutes on my quail, it's not in yet.
0:28:45 > 0:28:46Everything's done last-minute.
0:28:46 > 0:28:50It's just trying to get everything done at the same time.
0:28:50 > 0:28:52Very slow.
0:28:52 > 0:28:54I'm not used to so slow.
0:28:54 > 0:28:59Now we're going with three quail. One beef. Three trout.
0:28:59 > 0:29:00Yes, Chef.
0:29:01 > 0:29:03Make sure your last plate is perfect.
0:29:03 > 0:29:06This is the last chance to get it right.
0:29:06 > 0:29:08This is the most beautiful plate you ever dress.
0:29:08 > 0:29:11- You have to finish... - Finish in style.
0:29:18 > 0:29:21You're looking slightly better than the beginning of the service.
0:29:21 > 0:29:22It's all about confidence.
0:29:24 > 0:29:26- Three quail, yes?- Yes, Chef.
0:29:28 > 0:29:30How many am I doing? Three.
0:29:34 > 0:29:38Come on, guys, we're nearly there. We go all together as a team.
0:29:38 > 0:29:40You cook for your friend, you cook for your family.
0:29:40 > 0:29:43- Cook for love.- Yeah.
0:29:43 > 0:29:45Can you finish the trout, please, quick.
0:29:45 > 0:29:48- We need now. Quick. We're waiting.- Yeah, sure.
0:29:48 > 0:29:50It is absolutely crazy.
0:29:50 > 0:29:52Quick, quick. We have to go quick now.
0:29:58 > 0:29:59Service.
0:30:04 > 0:30:07- Marvellous.- Yeah, yeah.- Marvellous stuff.- Fantastic, thank you.
0:30:07 > 0:30:08This is Luke's squid with the trout.
0:30:08 > 0:30:10Look how light and delicate that is, John.
0:30:10 > 0:30:13The squid just needs a little bit less time,
0:30:13 > 0:30:15but I like the sea trout, I like the vegetables.
0:30:15 > 0:30:18Lovely crust, really lovely crispy skin. I like the dressing.
0:30:18 > 0:30:20It's really nice, really refreshing.
0:30:20 > 0:30:23That was exhausting. It was pretty intense.
0:30:26 > 0:30:27Well done, Angela.
0:30:27 > 0:30:33That quail - crispy on the outside, beautiful, and really moist inside.
0:30:33 > 0:30:35Dish of the day for me.
0:30:35 > 0:30:38That was one of the most exhilarating experiences
0:30:38 > 0:30:41that I've ever had. It was fabulous.
0:30:44 > 0:30:48Robert hasn't quite mastered how to do a quenelle,
0:30:48 > 0:30:50which is a shame, really.
0:30:50 > 0:30:53But the carrot and the beetroot puree are perfectly made.
0:30:53 > 0:30:54The beef is lovely.
0:30:54 > 0:30:57It's falling apart, it's sweet and it's sticky.
0:30:57 > 0:31:01Incredible buzz. Just a really exciting thing to do.
0:31:03 > 0:31:04OK, guys, service over.
0:31:04 > 0:31:07Now we clear everything, we clean the place.
0:31:09 > 0:31:13The standard was good. The delivering a bit slow, you know?
0:31:14 > 0:31:18I think Dani was very confident during the service.
0:31:18 > 0:31:20He seemed to be in control and aware of what's going on,
0:31:20 > 0:31:23and he's definitely a team player, which I like.
0:31:24 > 0:31:27I want this, you know? This is what I want to do.
0:31:27 > 0:31:31It's just intense, but I love it, you know? I just love the pressure.
0:31:31 > 0:31:34Sophie, she was all right, but she seemed to think
0:31:34 > 0:31:37everybody is waiting for her or something, you know?
0:31:37 > 0:31:39She didn't seem to work as a team.
0:31:39 > 0:31:42I found it absolutely impossible to keep track of how many
0:31:42 > 0:31:45I was meant to do for the next order.
0:31:45 > 0:31:47I was just slow. Slow.
0:31:50 > 0:31:53Angela, she seemed to understand the whole concept of the dish.
0:31:53 > 0:31:55On the whole, she's done a very good job,
0:31:55 > 0:31:58but a bit more pressure and we will have a lot of problems.
0:31:59 > 0:32:01I thought I'd crumble under the pressure of it.
0:32:01 > 0:32:05I did better than I thought I would, and I really enjoyed it.
0:32:08 > 0:32:09Robert was doing the beef.
0:32:09 > 0:32:12We did have a bit of an issue with the presentation.
0:32:12 > 0:32:14It seemed to be a bit clumsy.
0:32:14 > 0:32:16I loved everything, apart from my big stumbling block,
0:32:16 > 0:32:19was the dreaded quenelle.
0:32:19 > 0:32:22And I think I'll be dreaming about them tonight.
0:32:22 > 0:32:24Luke probably had the easiest dish,
0:32:24 > 0:32:27but I believe that even if he had a dish a bit more complicated
0:32:27 > 0:32:29he would have done quite well.
0:32:29 > 0:32:31It was really good fun.
0:32:31 > 0:32:34I knew it was going to be intense, I didn't realise quite how intense.
0:32:36 > 0:32:37It was a great day.
0:32:37 > 0:32:39That was a really great day.
0:32:39 > 0:32:42The food that came from that kitchen was extraordinary.
0:32:42 > 0:32:46We finally gave our five amateurs the opportunity that they wanted -
0:32:46 > 0:32:49to work in a professional kitchen.
0:32:49 > 0:32:50But now they've got a tough test.
0:32:50 > 0:32:54I think this lesson will hold them all in very good stead.
0:33:24 > 0:33:27Welcome back from your first big MasterChef adventure.
0:33:29 > 0:33:33I really hope you got inspiration from your time in the kitchen.
0:33:35 > 0:33:39And I'd like to see that inspiration now.
0:33:41 > 0:33:45Today we're going to ask you to do just one thing.
0:33:45 > 0:33:48Invent for us one exceptional dish.
0:33:49 > 0:33:53Ten minutes to create that dish and then 80 minutes to cook it.
0:33:53 > 0:33:55Come and get your ingredients.
0:34:10 > 0:34:14Today's ingredients consist of a variety of meats and fish,
0:34:14 > 0:34:22including grouse, squab pigeon, lamb, gurnard, sole and oysters...
0:34:23 > 0:34:26..a selection of fruit and vegetables...
0:34:29 > 0:34:31..as well as an extensive larder.
0:34:34 > 0:34:36You've got just 60 seconds to make your mind up.
0:34:38 > 0:34:41Luke, you need to make a decision, quick.
0:34:54 > 0:34:57This is an important part of the competition.
0:34:57 > 0:34:58It's getting serious.
0:34:58 > 0:35:03So serious we've actually invited somebody in today
0:35:03 > 0:35:05to taste your food with us.
0:35:08 > 0:35:11Two-starred Michelin chef Marcus Wareing.
0:35:17 > 0:35:22Today is really important, and I hope you've chosen wisely.
0:35:22 > 0:35:26Because at the end of this, one of you is leaving the competition.
0:35:28 > 0:35:30You've got 80 minutes.
0:35:30 > 0:35:31Over to you. Off you go.
0:35:39 > 0:35:43Exciting day here, but very, very nervous cooks.
0:35:43 > 0:35:47Our five heard "Marcus Wareing" and literally all froze.
0:35:51 > 0:35:54To be honest, I try not to think about who I'm cooking for.
0:35:56 > 0:35:59Obviously, it's an extra level of pressure which I don't need,
0:35:59 > 0:36:01so I'm just ignoring it.
0:36:06 > 0:36:08- Luke.- Yes.
0:36:08 > 0:36:10You selected your ingredients
0:36:10 > 0:36:13as if you were making five different dishes.
0:36:13 > 0:36:15Put things in the box, took things out of the box,
0:36:15 > 0:36:16put things in the box, took things out -
0:36:16 > 0:36:18have you decided what you're going to cook for us?
0:36:18 > 0:36:21I have decided now, yes. I'm cooking profiteroles.
0:36:21 > 0:36:23They're going to have an orange cream inside,
0:36:23 > 0:36:25and there's going to be grated chocolate on top of that.
0:36:25 > 0:36:27I'm making a salted caramel sauce.
0:36:27 > 0:36:30Then I've got hazelnuts to garnish and, yeah, that's where we are.
0:36:30 > 0:36:33Do you not think it's a bold fellow that serves a profiterole
0:36:33 > 0:36:35- up in front of a Michelin-starred chef?- Yeah.
0:36:35 > 0:36:38It is what it is. You've just got to elevate it to the next level,
0:36:38 > 0:36:39and hopefully I'm doing that.
0:36:39 > 0:36:42- What can go wrong with this dish? - I've got to nail the pastry.
0:36:42 > 0:36:43I can't have soggy profiteroles.
0:36:43 > 0:36:45The presentation's going to be important.
0:36:45 > 0:36:48Hopefully I can take some of what I saw in the professional kitchen
0:36:48 > 0:36:51and apply that kind of presentation to what I'm going to cook today.
0:36:51 > 0:36:53Luke, good luck.
0:36:53 > 0:36:54Thank you.
0:36:57 > 0:36:59Luke is making us profiteroles.
0:36:59 > 0:37:01Timing's getting fun now!
0:37:01 > 0:37:04Right now he's on his second batch of choux pastry,
0:37:04 > 0:37:07cos the first one's gone a little bit awry.
0:37:07 > 0:37:10And if that second batch of choux pastry doesn't work for Luke,
0:37:10 > 0:37:12bam!
0:37:12 > 0:37:14It's going to be a sad day.
0:37:17 > 0:37:20To cook for Marcus, it's just like - boom.
0:37:20 > 0:37:22I mean, that is it - you've hit it, haven't you?
0:37:22 > 0:37:24A chef with two stars.
0:37:24 > 0:37:26They don't come much bigger, do they?
0:37:28 > 0:37:29- El Dani.- How you doing?
0:37:29 > 0:37:31Are we going to get something Spanish?
0:37:31 > 0:37:33No, I'm going for game.
0:37:33 > 0:37:35I've never done it before, but I'm going to do it three ways.
0:37:35 > 0:37:39I'm going to do a roasted breast, a game and prune sausage,
0:37:39 > 0:37:42and I'm trying to confit some legs, here.
0:37:42 > 0:37:44Then I want to do a sauce with the pancetta and prunes,
0:37:44 > 0:37:47sprout puree and - yeah, that's where I'm up to so far.
0:37:47 > 0:37:50I may have said this before - wouldn't it be better
0:37:50 > 0:37:54if you did less things and gave yourself some more time?
0:37:54 > 0:37:55And we're calmer.
0:37:55 > 0:37:57Yeah, I don't know - it's just the way I am.
0:37:57 > 0:37:59I've always been like this, I'm a bit all over the place.
0:37:59 > 0:38:01I just need to show you I can go all-out.
0:38:01 > 0:38:03Why do it one way when I can do it three ways?
0:38:03 > 0:38:05Because one day you may not have time to go all-out,
0:38:05 > 0:38:08and you'll end up just being out.
0:38:08 > 0:38:10Yeah, well, hopefully being in the restaurant has shown me
0:38:10 > 0:38:12how timing's so important,
0:38:12 > 0:38:14and everything needs to come together at once,
0:38:14 > 0:38:17and it was just a great day, I learned so much off Bruno.
0:38:17 > 0:38:18What about Marcus?
0:38:18 > 0:38:21As long as I just get some sort of positive, you know,
0:38:21 > 0:38:23on something I put on the plate, then I'll be happy.
0:38:27 > 0:38:30Dani, as always, is going for lots of different ingredients
0:38:30 > 0:38:31and putting them all together.
0:38:33 > 0:38:37I hope for Dani that he delivers something which looks fantastic,
0:38:37 > 0:38:38and it has clarity,
0:38:38 > 0:38:40and it has enough dignity
0:38:40 > 0:38:43that Marcus doesn't string him up by his ankles.
0:38:47 > 0:38:48You're halfway.
0:38:50 > 0:38:5140 minutes to go.
0:38:53 > 0:38:54Agh...
0:38:54 > 0:38:56That was hot.
0:38:59 > 0:39:01Burnt my whole hand.
0:39:05 > 0:39:08I'm really looking forward to this test -
0:39:08 > 0:39:11apart from the Marcus Wareing bit at the end.
0:39:12 > 0:39:15Right at the last minute, in comes the nasty sting in the tail,
0:39:15 > 0:39:17and that is really scary.
0:39:19 > 0:39:21Angela's doing Angela food.
0:39:21 > 0:39:26She's got a roasted pigeon with a sweetened sauce made with Marsala
0:39:26 > 0:39:28and the legs of the bird.
0:39:28 > 0:39:29Yummy, and Angela can do it.
0:39:31 > 0:39:33But not if she doesn't believe she can.
0:39:35 > 0:39:40- Are you scared of Marcus? - Absolutely petrified of him.
0:39:40 > 0:39:43I've seen him, you know, completely pull dishes apart.
0:39:43 > 0:39:45Hopefully I'm going to get the nice side of him.
0:39:45 > 0:39:48- Well, there's one way to get the nice side of Marcus...- Yeah.
0:39:48 > 0:39:49..cook him something delicious.
0:39:56 > 0:39:58Just 30 minutes left, guys.
0:39:58 > 0:39:5930 minutes.
0:40:03 > 0:40:05I never thought in my wildest dreams
0:40:05 > 0:40:07I would ever cook
0:40:07 > 0:40:08for Marcus Wareing.
0:40:10 > 0:40:11I'm just going to try
0:40:11 > 0:40:15and produce some food that he can't argue with.
0:40:16 > 0:40:19I've got to make sure that it is absolutely full of flavour
0:40:19 > 0:40:20and cooked to perfection.
0:40:22 > 0:40:23How are you feeling?
0:40:23 > 0:40:26- I think I'm OK.- Tell us what you're going to cook for us.
0:40:26 > 0:40:28So, I'm going to do the roast rump of lamb.
0:40:28 > 0:40:30I've done some cannellini beans,
0:40:30 > 0:40:32I've got some slow-roasting tomatoes in the oven
0:40:32 > 0:40:34and I've done a salsa verde.
0:40:34 > 0:40:37Have you given thought to how you're going to present this?
0:40:37 > 0:40:38I'm not going to overdo it.
0:40:38 > 0:40:40I have an idea in my head of what I'm going to do on the plate,
0:40:40 > 0:40:43but I've got good colours and I've got good flavours.
0:40:43 > 0:40:45It helps me a lot if I think about cooking the food I love
0:40:45 > 0:40:46for the people I love.
0:40:46 > 0:40:49I just have to pretend that I love you guys and Marcus right now.
0:40:49 > 0:40:51That's not difficult.
0:40:55 > 0:40:59I love the sound of Sophie's lamb with the salsa verde
0:40:59 > 0:41:02and those cannellini beans.
0:41:02 > 0:41:04That lamb rump has been pan-fried,
0:41:04 > 0:41:06it's going to take about 12 or 15 minutes,
0:41:06 > 0:41:09but it needs a good ten minutes to rest, so that the meat's not tough.
0:41:14 > 0:41:16I'd be disappointed if I went home today.
0:41:17 > 0:41:19I would be very disappointed.
0:41:19 > 0:41:22These are the times when you've got to pull everything out of the bag
0:41:22 > 0:41:26that you've got, put it in front of the judges,
0:41:26 > 0:41:28and hope for the best.
0:41:32 > 0:41:33Dessert, Robert.
0:41:33 > 0:41:34A dessert, absolutely.
0:41:34 > 0:41:37- Why?- I just felt like the ingredients spoke to me, really.
0:41:37 > 0:41:40When the ingredients spoke to you, what did they say?
0:41:40 > 0:41:44- They said to me, an apple almond treacle tart...- Oh!
0:41:44 > 0:41:47..with some poached apple, praline crumb, hazelnut brittle,
0:41:47 > 0:41:49Chantilly cream flavoured with brandy
0:41:49 > 0:41:51and blackberries with a coulis round the side.
0:41:51 > 0:41:54- Sounds ace, mate. - Well, we'll see what it tastes like.
0:41:54 > 0:41:56Aren't you tempted to Robertise this
0:41:56 > 0:41:58and stick something on the dish that's unnecessary?
0:41:58 > 0:42:00I think everything is pretty standard on this one.
0:42:00 > 0:42:03It's very much classic flavours and classic tastes.
0:42:06 > 0:42:09It sounds absolutely delicious.
0:42:10 > 0:42:15Robert's got one issue, and that is making sure that tart is set.
0:42:15 > 0:42:19Cos if that tart isn't set in the middle, then the whole game is over.
0:42:20 > 0:42:23He's left with some Chantilly cream and some blackberries.
0:42:27 > 0:42:29Your final six minutes.
0:42:33 > 0:42:35If I'm asked to judge, I take it very seriously,
0:42:35 > 0:42:38and if someone's upset me, I'm going to say it.
0:42:38 > 0:42:39Two minutes.
0:42:39 > 0:42:44But equally, if something tastes amazing, it will make me smile.
0:42:44 > 0:42:48I'm looking for the chef that can put a smile on my face.
0:42:48 > 0:42:5030 seconds.
0:43:00 > 0:43:01Stop.
0:43:08 > 0:43:09Ladies and gentlemen...
0:43:11 > 0:43:12..Chef Marcus Wareing.
0:43:19 > 0:43:21- How are you?- Good.
0:43:21 > 0:43:22John, good to see you.
0:43:30 > 0:43:32Angela, bring your plate up.
0:43:44 > 0:43:46Angela has roasted the pigeon
0:43:46 > 0:43:50and served it with Jerusalem artichoke crisps and puree,
0:43:50 > 0:43:56wild mushrooms, cavolo nero and a blackberry and Marsala sauce.
0:43:56 > 0:43:58I think the presentation's horrible.
0:43:58 > 0:44:00- Do you?- Yes.
0:44:01 > 0:44:02It's not very good.
0:44:13 > 0:44:15There's some good news and bad news.
0:44:15 > 0:44:17OK!
0:44:17 > 0:44:20- The good news is, actually, it doesn't taste too bad.- OK.
0:44:20 > 0:44:23It's not a disaster, it doesn't taste as bad as it looks.
0:44:23 > 0:44:27But there are fundamental, massive errors in the execution.
0:44:27 > 0:44:29The pigeon could have been cooked better.
0:44:29 > 0:44:31The sauce, I like. It's got good flavour.
0:44:31 > 0:44:33The puree is lumpy.
0:44:33 > 0:44:35Apart from it looking like a dog's dinner,
0:44:35 > 0:44:36it has good flavour.
0:44:38 > 0:44:40The pigeon, you can see what's happened.
0:44:40 > 0:44:42You roasted it, you cut it down the centre,
0:44:42 > 0:44:44you opened it up and put it back in the oven.
0:44:44 > 0:44:46And you can see the scar of that - it's almost bruised,
0:44:46 > 0:44:48it's been battered.
0:44:48 > 0:44:50But I've got to say, I like the texture of the crisps,
0:44:50 > 0:44:53I like the mushrooms, and I love the sauce.
0:44:53 > 0:44:57Your sauce is sweet, not too sweet. There's good seasoning on there.
0:44:57 > 0:44:59Tastes divine, looks really scruffy.
0:45:01 > 0:45:02- Thank you.- Thank you.
0:45:02 > 0:45:04- Thanks very much.- Thanks, Angela.
0:45:06 > 0:45:08- Yeah, she can cook.- Mm.
0:45:08 > 0:45:09She can.
0:45:11 > 0:45:15What I cooked is my kind of food,
0:45:15 > 0:45:19so I should have been able to do it perfectly.
0:45:19 > 0:45:21I'm really pleased they liked the sauce, though.
0:45:23 > 0:45:24Luke.
0:45:24 > 0:45:26Your turn.
0:45:35 > 0:45:39Luke's dish is orange cream-filled profiteroles
0:45:39 > 0:45:43sitting on hazelnut caramel, topped with chocolate shavings
0:45:43 > 0:45:46and served with a salted caramel sauce.
0:45:47 > 0:45:49Caramel, or toffee, is a colour.
0:45:49 > 0:45:52And this is not toffee nor caramel in colour.
0:45:52 > 0:45:55- Yeah, I should've taken it further. - It smells more like butter.
0:46:06 > 0:46:08Luke, it's not a dessert for me.
0:46:08 > 0:46:10- OK.- There are glaring errors there.
0:46:10 > 0:46:13The sauce is completely wrong, the profiteroles don't look right to me.
0:46:13 > 0:46:16For me, it's a choux bun, it's not a profiterole.
0:46:16 > 0:46:18A nice, average flavour. It's pleasant.
0:46:18 > 0:46:21But I think it's a little safe and basic.
0:46:22 > 0:46:25Argh! It is disappointing.
0:46:25 > 0:46:27It's edible, it's pleasant.
0:46:27 > 0:46:29You've picked your moment, haven't you? To trip up.
0:46:29 > 0:46:31- Yeah. - I mean, you really have.
0:46:31 > 0:46:34If there was anyone that was flying through this competition,
0:46:34 > 0:46:35- it was this young fella.- Really? - Yeah.
0:46:35 > 0:46:38I can't believe what I'm seeing in front of me, Luke.
0:46:38 > 0:46:41This is not great, this is disappointing.
0:46:41 > 0:46:44- I wish you had gone savoury. - So do I!
0:46:44 > 0:46:45Sorry, mate.
0:46:45 > 0:46:47Yeah, no. Fair enough. Thanks anyway.
0:46:47 > 0:46:48- Thank you, Luke.- Cheers.
0:46:51 > 0:46:54It wasn't good. The comments were completely fair.
0:46:54 > 0:46:56Agh! Very frustrating.
0:46:59 > 0:47:01Dani, your turn, please.
0:47:10 > 0:47:13Dani's made a trio of grouse -
0:47:13 > 0:47:14roast grouse breast,
0:47:14 > 0:47:17confit grouse legs resting on a hollow bone
0:47:17 > 0:47:21and a grouse, prune and bone marrow sausage wrapped in pancetta
0:47:21 > 0:47:25with potato fondant, Brussels sprout puree, carrots,
0:47:25 > 0:47:28and a prune and red wine jus.
0:47:28 > 0:47:30Have you brought us a note there, Dani?
0:47:30 > 0:47:32Er, no, it's a gel pack.
0:47:43 > 0:47:45- What have you done to this? - Roasted it.
0:47:45 > 0:47:47- From raw?- Yes.
0:47:47 > 0:47:48Why?
0:47:49 > 0:47:53- Don't know.- No reason why? - No reason why!- Seriously?- Yeah.
0:47:53 > 0:47:54OK.
0:47:54 > 0:47:56Do you think an artichoke should be cooked that way?
0:47:56 > 0:47:58- I don't know. - Why did you do it, then?
0:48:00 > 0:48:03It's a very confusing dish, I must say.
0:48:03 > 0:48:05It doesn't come together.
0:48:05 > 0:48:07The best bit, for me, I think, was the sausage.
0:48:07 > 0:48:10But there's things that are there that don't need to be there.
0:48:10 > 0:48:11That being one of them.
0:48:14 > 0:48:17The legs are just completely annihilated.
0:48:17 > 0:48:19To me it looks like you've put them in the deep fat fryer
0:48:19 > 0:48:21and then put them in a hot plate for 24 hours.
0:48:21 > 0:48:23Those are just a complete disaster.
0:48:23 > 0:48:25I don't think you've done a good job of that at all.
0:48:25 > 0:48:28Erm, not sure why the prunes are there.
0:48:28 > 0:48:31Carrots don't really feel right on the plate.
0:48:31 > 0:48:33The artichoke's badly cooked.
0:48:33 > 0:48:34It's just too much, badly executed.
0:48:34 > 0:48:37Trying too hard, and that's probably why you burnt yourself.
0:48:38 > 0:48:41Your breast is nice, the sauce is lovely,
0:48:41 > 0:48:42the bone marrow sausage is lovely,
0:48:42 > 0:48:47but I'm pretty sure I've stood in front of you before
0:48:47 > 0:48:50and said, "Why are you attempting so much?"
0:48:52 > 0:48:54There's some flavours on there which are all right, Dani,
0:48:54 > 0:48:56but I've gotta say, it's just...
0:48:56 > 0:48:58You've done some over-the-top dishes before,
0:48:58 > 0:49:00but this is just way over the top. Too much, mate.
0:49:00 > 0:49:01Thank you.
0:49:05 > 0:49:07It's a bit of a hard one, isn't it?
0:49:07 > 0:49:10You know, you're in MasterChef and you just want to prove yourself.
0:49:10 > 0:49:11But it's not the right thing to do.
0:49:11 > 0:49:14You need to concentrate on a plate of food that they're going to eat,
0:49:14 > 0:49:16you know, it's not putting a buffet on one plate, is it?
0:49:16 > 0:49:20I completely respect what they said. All I can do is take it in board.
0:49:23 > 0:49:25Sophie, please, could you?
0:49:34 > 0:49:35Hm.
0:49:39 > 0:49:43Sophie's made roasted rump of lamb topped with salsa verde
0:49:43 > 0:49:47on cavolo nero and a cannellini bean mash
0:49:47 > 0:49:50served with roasted tomatoes and a lamb jus.
0:49:50 > 0:49:53I'm kicking myself about the presentation.
0:49:53 > 0:49:55To me, it looks like a plate of food that I'd serve my children.
0:50:04 > 0:50:08What I cannot get my head around is opening a tin of beans.
0:50:08 > 0:50:09I just don't get that. And I don't get that.
0:50:09 > 0:50:12- Have you noticed no-one's eaten one? - No, I know!- Do you know why?
0:50:12 > 0:50:14Cos we all know what they taste like.
0:50:14 > 0:50:16It's a tomato that I'd normally have with my brunch.
0:50:16 > 0:50:18It's uneventful, it's boring.
0:50:18 > 0:50:21I think it's a very weak attempt at a dish.
0:50:21 > 0:50:22I don't think it's very skilful at all.
0:50:22 > 0:50:25I don't think you've pushed yourself, either.
0:50:25 > 0:50:28I've got nicely cooked cabbage, I like the sauce, I like the seasoning
0:50:28 > 0:50:30and I like the saltiness on the outside of the lamb.
0:50:30 > 0:50:32It's never going to set the competition on fire.
0:50:32 > 0:50:34That's the issue.
0:50:35 > 0:50:37I think the combination of salsa verde, cavolo nero,
0:50:37 > 0:50:41lamb and white beans is OK.
0:50:41 > 0:50:42I'm with Marcus.
0:50:42 > 0:50:43I think you played a bit safe here.
0:50:46 > 0:50:50It was a risk I took, but it was the wrong idea.
0:50:52 > 0:50:56And I don't know if I can afford to have the wrong idea at this stage.
0:50:56 > 0:50:57Robert, your turn.
0:51:07 > 0:51:08Last up is Robert,
0:51:08 > 0:51:11who's made an apple and almond treacle tart
0:51:11 > 0:51:14with poached apples on a praline crumb,
0:51:14 > 0:51:16topped with a hazelnut brittle,
0:51:16 > 0:51:19brandy Chantilly cream and blackberries.
0:51:33 > 0:51:35Do you know the funny thing about this, Robert?
0:51:35 > 0:51:38- Yes?- Do you notice how we're all going back for more?
0:51:41 > 0:51:43I really like that.
0:51:43 > 0:51:44Really do.
0:51:44 > 0:51:47I think the cream, the Chantilly, tastes delicious,
0:51:47 > 0:51:49and I like the fact that you can taste the brandy.
0:51:49 > 0:51:52The treacle tart, I think it's cooked beautifully well.
0:51:52 > 0:51:54Fantastic cooking, great case.
0:51:54 > 0:51:56Beautiful and moist in the centre.
0:51:56 > 0:51:57I think the blackberries are fantastic.
0:51:57 > 0:51:59You've got the sweet and sour just right,
0:51:59 > 0:52:01and I like the apple on the side, there.
0:52:01 > 0:52:03I think it's great.
0:52:03 > 0:52:05- Really, really enjoyed that. - Thank you.
0:52:05 > 0:52:07You have got some fantastically flavoured things on the plate,
0:52:07 > 0:52:10you really have. That is delicious.
0:52:10 > 0:52:12I've known Marcus for a number of years,
0:52:12 > 0:52:14and I've judged with him, now, for a few years as well,
0:52:14 > 0:52:17and rarely have I heard him say, "I really, really like that."
0:52:17 > 0:52:18- Fantastic.- Nice job.
0:52:20 > 0:52:23So, we've got an apple puree treacle tart.
0:52:23 > 0:52:26And I've got to say I think it's fantastic.
0:52:26 > 0:52:28And on the invention test, Robert,
0:52:28 > 0:52:31this, I think, is close to awesome.
0:52:31 > 0:52:33I think you should be really proud of this.
0:52:33 > 0:52:36- Thank you very, very much. - Really good.- Thank you.- Delicious.
0:52:36 > 0:52:38Good job, buddy.
0:52:41 > 0:52:43What can I say?
0:52:43 > 0:52:45Amazing. Amazing comments. Phenomenal.
0:52:47 > 0:52:49I've got to be honest and say that's the first dish
0:52:49 > 0:52:51that I've really put in front of the judges
0:52:51 > 0:52:53that I was pretty well 100% happy with.
0:52:56 > 0:52:58We've got to judge this now.
0:53:01 > 0:53:02Off you go. Thank you.
0:53:15 > 0:53:18- Marcus, the standard this year? - I've really enjoyed this year.
0:53:18 > 0:53:19You know what's really nice about it?
0:53:19 > 0:53:21I can walk away with a smile on my face
0:53:21 > 0:53:24thinking I've had one fantastic-tasting dish.
0:53:24 > 0:53:26And you didn't make one contestant cry.
0:53:26 > 0:53:27I know.
0:53:27 > 0:53:29- Thank you, John.- Thanks, Marcus.
0:53:29 > 0:53:30- Thank you very much indeed. - Bye-bye.
0:53:34 > 0:53:39Apart from Robert, I think we've got four disappointed
0:53:39 > 0:53:41and scared contestants.
0:53:41 > 0:53:44In the invention test, Robert did amazingly well.
0:53:44 > 0:53:48I mean, that tart was - perfect edging, beautifully cooked,
0:53:48 > 0:53:50the sauce was good, the Chantilly cream was good.
0:53:50 > 0:53:51You've got to say,
0:53:51 > 0:53:54that, for an invention test, was pretty cool.
0:53:54 > 0:53:57I'm on an astounding high.
0:53:57 > 0:54:00You know, the challenge now is to keep that up.
0:54:00 > 0:54:03I've got to agree with Marcus - Angela's flavours were really good.
0:54:03 > 0:54:04I think they were defined.
0:54:04 > 0:54:07Angela ended up throwing the ingredients at the plate,
0:54:07 > 0:54:10and the consequence was it looked a shambles.
0:54:10 > 0:54:15But I thought Angela's dish actually tasted beautiful.
0:54:15 > 0:54:20I did get some nice comments, but, you know, I made mistakes today,
0:54:20 > 0:54:23so...I don't know if they'll forgive those mistakes.
0:54:25 > 0:54:29Young Luke. What on earth happened to Luke?
0:54:29 > 0:54:30He tried to invent something.
0:54:30 > 0:54:32It wasn't very good.
0:54:32 > 0:54:36There's still decent touches to it, but it's way below his average.
0:54:36 > 0:54:39I should've just gone with the first thing that came into my head.
0:54:39 > 0:54:42I took too many risks today. It was really, really poor.
0:54:44 > 0:54:48With Sophie, actually, what we had was very safe food
0:54:48 > 0:54:51with few techniques and not a great delivery.
0:54:51 > 0:54:53There is no doubt about it -
0:54:53 > 0:54:56Sophie, today, showed a real lack of ambition.
0:54:56 > 0:54:59If you are going to go for simple processes,
0:54:59 > 0:55:03you've got to make damn sure it's delicious.
0:55:03 > 0:55:06I know I can do better, and so I would hate to go out now.
0:55:06 > 0:55:08I'd hate to go out on the back of that.
0:55:09 > 0:55:12Dani frustrates me, because I know he can cook.
0:55:12 > 0:55:16Because he cooked the breast of that grouse brilliantly.
0:55:16 > 0:55:19He made a wonderful sweetened sauce.
0:55:19 > 0:55:21But at what point does he suddenly think,
0:55:21 > 0:55:24"Maybe somebody has told me
0:55:24 > 0:55:27"I shouldn't stick 27 processes that I haven't got time for
0:55:27 > 0:55:30"and run around the bench until I hurt myself,
0:55:30 > 0:55:31"and I shouldn't be doing it."
0:55:31 > 0:55:33Marcus said, "You've done too much,
0:55:33 > 0:55:35"and that's probably why you burnt yourself."
0:55:37 > 0:55:40I'm just nervous, now, because I've not exactly had
0:55:40 > 0:55:43the best of comments, so I could be going home.
0:55:44 > 0:55:47One of them's going. Who's it going to be?
0:56:02 > 0:56:05Marcus was impressed by a couple of you.
0:56:05 > 0:56:06One in particular.
0:56:15 > 0:56:16We've made our decision.
0:56:18 > 0:56:20The contestant leaving us...
0:56:28 > 0:56:30..is Sophie.
0:56:30 > 0:56:32- Thank you, Sophie.- Thanks, Sophie.
0:56:40 > 0:56:42I'm not that surprised.
0:56:42 > 0:56:44I made the wrong choice today.
0:56:45 > 0:56:47But I am proud to have got this far.
0:56:49 > 0:56:51I will look back on the whole MasterChef experience
0:56:51 > 0:56:53as being a really brilliant adventure.
0:56:57 > 0:56:59I'm really pleased I've done it.
0:57:00 > 0:57:01And it's been great.
0:57:08 > 0:57:10- ROBERT:- It was a fantastic day - for me, anyway.
0:57:10 > 0:57:12It's a bit sad for all the people who got a hammering,
0:57:12 > 0:57:14but great for me.
0:57:14 > 0:57:16I thought I was a goner!
0:57:16 > 0:57:19Just to go out now would have been absolute devastation.
0:57:19 > 0:57:23I feel very, very, very lucky.
0:57:23 > 0:57:25I had a disaster today.
0:57:26 > 0:57:29That is amazing, to be in the final eight.
0:57:29 > 0:57:30I mean, amazing!
0:57:35 > 0:57:39Tomorrow night the eight best amateur cooks in the country
0:57:39 > 0:57:42come together for the first time,
0:57:42 > 0:57:46as they battle for a coveted place in the semifinals.
0:57:46 > 0:57:48Today they've got a point to prove.
0:57:48 > 0:57:50Can't play it safe here, now.
0:57:50 > 0:57:53You've got to absolutely go for it.
0:57:55 > 0:57:58Too much on a plate.
0:57:58 > 0:57:59Whoa!
0:57:59 > 0:58:01Very, very clever, and I like your style.