0:00:02 > 0:00:04It's the MasterChef semifinals.
0:00:04 > 0:00:08Only the best five amateurs remain.
0:00:11 > 0:00:14I can't imagine life without MasterChef, I just really
0:00:14 > 0:00:17hope that it doesn't end today.
0:00:18 > 0:00:21I started off, you know, steady upwards
0:00:21 > 0:00:24and then it's been all over the place with no seat belts since then.
0:00:24 > 0:00:26I must be doing something right.
0:00:26 > 0:00:28I'm yet to have a real blunder, so, touch wood,
0:00:28 > 0:00:31that won't be the case today.
0:00:31 > 0:00:34I'm not competitive in every single aspect of my life
0:00:34 > 0:00:39but when I want something, I really, really want to get out and get it.
0:00:39 > 0:00:43In terms of winning it, I'd love to win it, but we're still a long
0:00:43 > 0:00:45way away from there.
0:00:46 > 0:00:48Go, go, go!
0:00:48 > 0:00:51Tonight, their cooking will be taken to a level
0:00:51 > 0:00:53they have never experienced before.
0:00:56 > 0:01:00I think while I taste this, I've died and gone to heaven.
0:01:00 > 0:01:02It was absolutely gorgeous!
0:01:05 > 0:01:08Today is a day to pull out all the stops.
0:01:23 > 0:01:27It's early morning in Kent
0:01:27 > 0:01:31and the amateurs have arrived to face their next challenge.
0:01:34 > 0:01:39They'll be taking over the kitchens of Hever Castle, built in the
0:01:39 > 0:01:4513th century and best known as the grand Tudor home of Anne Boleyn...
0:01:48 > 0:01:51..Henry VIII's ill-fated second wife.
0:02:04 > 0:02:08Welcome to the picturesque and stunning Hever Castle,
0:02:08 > 0:02:09here in Kent.
0:02:09 > 0:02:14Henry VIII himself, with a fine reputation for a love of great food,
0:02:14 > 0:02:16was a regular visitor here.
0:02:16 > 0:02:18There is a very special dinner here tonight,
0:02:18 > 0:02:20with three eminent historians.
0:02:20 > 0:02:24Your job is to cook a five course tasting menu,
0:02:24 > 0:02:28guided by one of Britain's top chefs.
0:02:28 > 0:02:31You will have four hours to prepare the food.
0:02:31 > 0:02:33Just four hours!
0:02:33 > 0:02:35And I say "just four hours"
0:02:35 > 0:02:37because you have a huge amount of work to do.
0:02:37 > 0:02:40Good luck, we'll see you on the other side.
0:02:45 > 0:02:49This is a beautiful, beautiful setting, so I don't suppose
0:02:49 > 0:02:53we're cooking spaghetti bolognese and crumble here.
0:02:53 > 0:02:58Tonight's menu has been designed by a chef who has held Michelin stars
0:02:58 > 0:03:01at three different restaurants...
0:03:01 > 0:03:03Service 52, please.
0:03:03 > 0:03:05..John Campbell.
0:03:05 > 0:03:09What I'd like the guys to take away today is new techniques.
0:03:09 > 0:03:11We're taking it to a new level, I think.
0:03:11 > 0:03:15And improve on that palate, cos this is priceless.
0:03:15 > 0:03:18So, I'm quite excited to see what they can achieve
0:03:18 > 0:03:21and I believe they can do it.
0:03:21 > 0:03:25Under the expert gaze of John and his sous chef, Chris, each of
0:03:25 > 0:03:30the amateurs must take sole charge of one of his intricate dishes.
0:03:30 > 0:03:32Welcome to Hever Castle.
0:03:32 > 0:03:35It's a great challenge today, I think it's exactly what I need.
0:03:35 > 0:03:39I've had a couple of iffy rounds and I'm desperate to learn.
0:03:39 > 0:03:41I'm going to learn a lot of new things,
0:03:41 > 0:03:43things I've never done before.
0:03:43 > 0:03:45Yeah, really, really looking forward to it.
0:03:45 > 0:03:47So, are you ready for the challenge?
0:03:47 > 0:03:49Let's go.
0:03:49 > 0:03:54The bar, I think, has been set high enough for them to stretch for it.
0:03:54 > 0:03:57And it will be a challenge for them all today.
0:04:01 > 0:04:07So far, Ping's food has been going from strength to strength.
0:04:07 > 0:04:10But tonight she'll have to prove herself to John with
0:04:10 > 0:04:13the first dish of the evening.
0:04:13 > 0:04:16- OK, Ping, you're on the pumpkin soup.- OK.
0:04:16 > 0:04:19But this is no ordinary soup starter.
0:04:19 > 0:04:24The pumpkin will be prepared two ways, crushed and roasted
0:04:24 > 0:04:27and as a velvety, truffled soup.
0:04:27 > 0:04:32It will be served with a raviolo, filled with confit rabbit
0:04:32 > 0:04:34and chicken mousse,
0:04:34 > 0:04:38topped with a warm goat's cheese foam and drops of pumpkin oil.
0:04:38 > 0:04:42They key to this dish is nothing should dominate.
0:04:42 > 0:04:45So, you shouldn't have this big, loud noise of truffle oil,
0:04:45 > 0:04:47or pumpkin, or goat's cheese.
0:04:47 > 0:04:49It needs to be balanced.
0:04:50 > 0:04:54Huge pressure, I think, to kick off the meal.
0:04:54 > 0:04:57Cos, you know, pasta dough is really tricky and the mousse
0:04:57 > 0:05:01and rabbit, I don't think it's simple at all!
0:05:04 > 0:05:07Ping begins her complex dish by confit-ing
0:05:07 > 0:05:10the rabbit for the ravioli stuffing.
0:05:12 > 0:05:15The temperature has to be around 80 degrees,
0:05:15 > 0:05:18so it's just trying to hold it at that temperature,
0:05:18 > 0:05:21so that it cooks nicely and not overcook the rabbit.
0:05:25 > 0:05:28Jack's food has shown talent beyond his years,
0:05:28 > 0:05:31but there have been mistakes.
0:05:31 > 0:05:35Hi, Jack. You're going to do the second starter.
0:05:35 > 0:05:40He will not be able to make any with tonight's fish course -
0:05:40 > 0:05:44flame-grilled mackerel with textures of beetroot.
0:05:46 > 0:05:49He must prepare and cure mackerel fillets,
0:05:49 > 0:05:52which will be flame-grilled right at the last minute.
0:05:53 > 0:05:57These will be plated alongside different types of beetroot,
0:05:57 > 0:06:00salt-baked, marinated and boiled...
0:06:01 > 0:06:05..accompanied by an olive oil powder, pine nut puree
0:06:05 > 0:06:07and a sweet maple dressing.
0:06:07 > 0:06:10I'm guessing the cooking's done at the very last minute.
0:06:10 > 0:06:13Last, last minute. This is all about timing.
0:06:13 > 0:06:15Get the timing right and it'll be beautiful.
0:06:15 > 0:06:19If your timings are out and your fish overcooks...we're gone.
0:06:21 > 0:06:23It's not the day you want to mess up, it's really not.
0:06:23 > 0:06:26So, I guess that just piles on a bit of additional pressure, really.
0:06:26 > 0:06:30So, erm, yeah, it'll just be about coping with that extra stress
0:06:30 > 0:06:32and hopefully still delivering his dish.
0:06:34 > 0:06:36Before Jack makes a start on anything else,
0:06:36 > 0:06:40he needs to make a clean job of filleting his mackerel.
0:06:40 > 0:06:43I'm just on the fiddly bit now, which is
0:06:43 > 0:06:45getting the pin bones out from the middle.
0:06:45 > 0:06:48If Henry VIII got pin bones in his mouth, I think I'd probably
0:06:48 > 0:06:54be decapitated, so probably best that I don't do that today.
0:06:56 > 0:06:59Michael's last dish was almost his downfall.
0:07:01 > 0:07:04He's been given the chance to redeem himself
0:07:04 > 0:07:07with the venison main course.
0:07:07 > 0:07:10There's a lot of intricate, small pieces of ingredient.
0:07:10 > 0:07:13They need to be done properly, cos when you combine them
0:07:13 > 0:07:16all together, they make an exceptional dish.
0:07:16 > 0:07:20Not only does his venison loin need to be seared off
0:07:20 > 0:07:22and slow-cooked in a water-bath,
0:07:22 > 0:07:27his selection of six vegetables will be cooked in five different ways.
0:07:27 > 0:07:30The dish will be finished with a bacon vinaigrette
0:07:30 > 0:07:34and a complex venison sauce.
0:07:34 > 0:07:37Sauce is key with any dish.
0:07:37 > 0:07:38It's the foundation,
0:07:38 > 0:07:42as you know - the foundation of all kitchens is the sauces and stocks.
0:07:46 > 0:07:49First job is getting the sauce on, so the bones are already
0:07:49 > 0:07:52roasting and I'm just going to sweat down the vegetables.
0:07:52 > 0:07:54It's a familiar process,
0:07:54 > 0:07:56I've made a few sauces throughout the competition
0:07:56 > 0:07:59so far, but this one's got more ingredients, more aromatics,
0:07:59 > 0:08:02there's a lot of depth of flavour in the sauce.
0:08:02 > 0:08:06So, hence it being job number one, got to get on straightaway.
0:08:07 > 0:08:10Angela's food has triumphed in flavour
0:08:10 > 0:08:13but she struggles to make it look good.
0:08:14 > 0:08:17She will be in charge of the first dessert.
0:08:22 > 0:08:24That's delicious!
0:08:24 > 0:08:26She must expertly execute a salt
0:08:26 > 0:08:30and almond ice cream with aerated chocolate foam,
0:08:30 > 0:08:33a cardamom caramel, chocolate cookie crumbs
0:08:33 > 0:08:36and a chocolate, caramel pull.
0:08:36 > 0:08:39Three or four, maybe, five elements onto the plate, that's all,
0:08:39 > 0:08:41but each one of them is crucial to get right.
0:08:41 > 0:08:44You know, the texture of the ice cream's important, the balance
0:08:44 > 0:08:49- of cardamom in the caramel, erm, and the pull is important.- Yeah.
0:08:49 > 0:08:54- Really important.- I don't even know where to start with that.
0:08:54 > 0:08:57That's like, wow!
0:08:57 > 0:08:59- I can help you with that.- OK.
0:08:59 > 0:09:04Angela's most pressing task is to start her salt and almond ice cream.
0:09:04 > 0:09:06When you put salt into the ice cream,
0:09:06 > 0:09:08make sure you taste it as it's infusing.
0:09:08 > 0:09:11Cos it'll get stronger and stronger and stronger
0:09:11 > 0:09:13and if you let it get too strong, it'll be too salty
0:09:13 > 0:09:15and it'll over-dominate.
0:09:15 > 0:09:18- OK.- A bit like having too much salt on nuts. Yeah.
0:09:18 > 0:09:21- Too much is not good.- Yeah. - Good luck.- Thank you.
0:09:23 > 0:09:27Everything worries me, yeah, the whole thing.
0:09:27 > 0:09:31You know, dessert is not my strength.
0:09:33 > 0:09:37Luke's imagination can create standout dishes
0:09:37 > 0:09:40but his last plate wasn't one of them!
0:09:41 > 0:09:43OK, Luke, you're on our last dessert.
0:09:43 > 0:09:46It's going to close the show, so quite an important dish.
0:09:46 > 0:09:51It's a classic tatin flavour but not in preparation.
0:09:51 > 0:09:55He's been given John's deconstructed apple tatin.
0:09:55 > 0:09:58He will need to caramelise the apple topping
0:09:58 > 0:10:03and create an ice cream perfectly infused with vanilla and bay leaf.
0:10:03 > 0:10:07These sweet elements are balanced with roasted chestnuts
0:10:07 > 0:10:12and a sauce gastrique, made from chardonnay vinegar and sugar.
0:10:12 > 0:10:14That bay ice cream's important for flavour.
0:10:14 > 0:10:16Too much, it's too perfumey.
0:10:16 > 0:10:18Not enough, you're not going to taste it.
0:10:18 > 0:10:20So, it's that balance.
0:10:20 > 0:10:23Like Angela, Luke's first priority is to crack on with
0:10:23 > 0:10:26the custard for his bay leaf ice cream,
0:10:26 > 0:10:28so it will freeze in time for service.
0:10:28 > 0:10:30I like to learn new things, you know,
0:10:30 > 0:10:32that's exactly what I wanted today.
0:10:32 > 0:10:35If I was cooking something that I cook all the time,
0:10:35 > 0:10:36where's the fun in that?
0:10:38 > 0:10:42Hever Castle has a centuries-old tradition of providing lavish
0:10:42 > 0:10:46fare for royalty and important visitors.
0:10:46 > 0:10:49And tonight's dinner will be hosted by the man
0:10:49 > 0:10:52now in charge of this legacy.
0:10:52 > 0:10:56In Tudor times, the countryside around here was a massive forest.
0:10:56 > 0:10:58Henry VIII would have been associated with this area
0:10:58 > 0:11:00because he loved to hunt.
0:11:00 > 0:11:02And this was prime hunting country.
0:11:02 > 0:11:05Not far from London, there were nice places to stay,
0:11:05 > 0:11:08nice women to see on the way around.
0:11:09 > 0:11:12And so they would have probably been feasting on game dishes,
0:11:12 > 0:11:15you know, venison would have been right up there.
0:11:15 > 0:11:18I dare say, in days gone past, it wouldn't be unheard of to cut
0:11:18 > 0:11:20someone's head off if they didn't quite get it right.
0:11:20 > 0:11:23Hopefully, we can avoid the gallows tonight,
0:11:23 > 0:11:26maybe that's the incentive they need to deliver well.
0:11:31 > 0:11:34With half an hour gone, Angela and Luke have got
0:11:34 > 0:11:38the custard for both their ice creams thickening on the stove.
0:11:38 > 0:11:4082's your ceiling.
0:11:40 > 0:11:43- If it goes too much, you get scrambled egg.- OK.
0:11:43 > 0:11:46But in the rush to get it started, one of them
0:11:46 > 0:11:48has missed a vital ingredient.
0:11:48 > 0:11:50Where's Luke?
0:11:50 > 0:11:51Luke!
0:11:51 > 0:11:55- Yup.- Did you need to put any vanilla in this?- Yeah, I think I did.
0:11:55 > 0:11:57You didn't, did you? Quick, quick, quick.
0:11:59 > 0:12:01Just while I was separating my eggs,
0:12:01 > 0:12:05my cream got to boil a bit quicker than I was expecting...erm,
0:12:05 > 0:12:08it's difficult to keep an eye on it from here.
0:12:09 > 0:12:12- Do three pods, Luke.- Three pods?
0:12:12 > 0:12:14I feel like Obi-Wan Kenobi.
0:12:14 > 0:12:17While Luke rescues his ice cream...
0:12:19 > 0:12:22..Ping is struggling with her pasta dough for the confit rabbit
0:12:22 > 0:12:25and chicken mousse ravioli.
0:12:25 > 0:12:26This is a good workout, this.
0:12:29 > 0:12:31Do you think it's a bit too wet?
0:12:31 > 0:12:35No, I just think it needs to be worked.
0:12:35 > 0:12:37We're going to do it in the pasta machine.
0:12:37 > 0:12:39So, we'll work it through the pasta machine
0:12:39 > 0:12:42and it forces all that liquid into the flour,
0:12:42 > 0:12:45opens up the gluten and the gluten can work properly.
0:12:45 > 0:12:47- Right.- OK?- OK.
0:12:51 > 0:12:53Cunning, haven't seen that one before.
0:12:59 > 0:13:00Stop.
0:13:00 > 0:13:03Jack's challenge is now to perfect the salt
0:13:03 > 0:13:07and sugar curing of his mackerel fillets.
0:13:07 > 0:13:10The most important thing is not to put too much on.
0:13:10 > 0:13:14Too much salt on and you'll end up overpowering it and you'll end up
0:13:14 > 0:13:16- with a salty piece of fish.- OK.
0:13:16 > 0:13:20He must now focus on the various preparations for his four
0:13:20 > 0:13:24different types of beetroot, starting with boiling them.
0:13:24 > 0:13:26You don't want to put red beetroots in with
0:13:26 > 0:13:29yellow beetroots, otherwise the colours will dye each other.
0:13:29 > 0:13:32The red being more dominant, it will dye the yellow.
0:13:32 > 0:13:35A bit like putting your clothes in the, er, a black sock in with
0:13:35 > 0:13:37the white washing.
0:13:37 > 0:13:39- Mum won't like that.- No, she won't be happy about that.
0:13:39 > 0:13:41- Don't do it with your beetroots, then.- All right.
0:13:41 > 0:13:43Thanks, Chris.
0:13:43 > 0:13:45On the other side of the kitchen,
0:13:45 > 0:13:51Michael has spent a long time making the venison sauce for his main.
0:13:51 > 0:13:56Now, the pressure's on to get his six different vegetables prepped.
0:13:56 > 0:13:59It's just the volume of work, really.
0:13:59 > 0:14:04The processes are - how do you say? - simple...they're not simple,
0:14:04 > 0:14:07there's just a lot of them, there's a lot to get done.
0:14:14 > 0:14:17Having infused her ice cream with almond and salt,
0:14:17 > 0:14:21Angela now needs to get it cooled down as fast as possible.
0:14:21 > 0:14:23In the chill blaster or the freezer?
0:14:23 > 0:14:25In the freezer.
0:14:25 > 0:14:29- I'm worried about putting it on something.- Come on, I'll help you.
0:14:31 > 0:14:33OK, guys, you've got two hours for service,
0:14:33 > 0:14:36two hours for the first plate.
0:14:36 > 0:14:38That's you, Ping. Yes, Chef!
0:14:44 > 0:14:47Some are really making good headway into the mise en place,
0:14:47 > 0:14:49the preparation.
0:14:49 > 0:14:52Some, I think, are just a bit flustered.
0:14:52 > 0:14:56With the ice cream, most important thing - needs to be in, cooked,
0:14:56 > 0:14:59chilled and then churned to be ready for service.
0:14:59 > 0:15:02So, I'd say they're 20-30 minutes behind on both ice creams.
0:15:04 > 0:15:06Angela, have I seen a dessert from you?
0:15:06 > 0:15:09I do like eating them, I just don't cook many of them, really.
0:15:12 > 0:15:14- Yeah.- Yeah!
0:15:14 > 0:15:17- I do today.- Well, you'd better!
0:15:17 > 0:15:20- Or I know one chef who's going to be very angry with you.- Yeah, yeah.
0:15:20 > 0:15:21I...
0:15:21 > 0:15:23It'll be all right.
0:15:26 > 0:15:29With her pasta finally resting,
0:15:29 > 0:15:32Ping starts work on the two pumpkin elements -
0:15:32 > 0:15:36the roasted, crushed pumpkin that her ravioli will sit on,
0:15:36 > 0:15:39and the pumpkin and truffle soup that will surround it.
0:15:49 > 0:15:50How is that?
0:15:50 > 0:15:53I don't want it to be too salty.
0:15:56 > 0:15:57Beautiful.
0:15:57 > 0:15:59Really, really beautiful.
0:16:01 > 0:16:02Over at the stove,
0:16:02 > 0:16:04Michael's next urgent job
0:16:04 > 0:16:07is to get his venison loin centrepiece perfectly cooked.
0:16:09 > 0:16:11You're done.
0:16:11 > 0:16:14After sealing it in the pan, it has to be cooked in a water-bath
0:16:14 > 0:16:17for an hour before service.
0:16:17 > 0:16:19It's very process-heavy dish.
0:16:19 > 0:16:20There's a lot of components
0:16:20 > 0:16:23and each of those components have a lot of processes within them.
0:16:23 > 0:16:27So it's a case of working through them as quickly as you can,
0:16:27 > 0:16:29especially the ones that need time.
0:16:31 > 0:16:34Jack is still prepping his beetroot.
0:16:34 > 0:16:36- Are you panicking, Jack?- Eh?
0:16:36 > 0:16:38Are you panicking?
0:16:38 > 0:16:40I'm not panicking, I've just got a lot to do, John.
0:16:40 > 0:16:43- Looks like panic to me. - JACK LAUGHS
0:16:43 > 0:16:45He's two processes down,
0:16:45 > 0:16:48but there's still another to go.
0:16:48 > 0:16:50I'm currently doing the compressed beetroot,
0:16:50 > 0:16:52which is basically beetroot discs,
0:16:52 > 0:16:56which are then put into a vacuum pack and sealed and compressed
0:16:56 > 0:16:58with a little bit of a vinaigrette.
0:16:58 > 0:17:01I've got some roasted beets in there. Loads of little beetroot.
0:17:01 > 0:17:03My fish is going to come out in five minutes, so...
0:17:03 > 0:17:05Lots of things going on right now.
0:17:07 > 0:17:09Over in the pastry section,
0:17:09 > 0:17:11the pressure is just as intense.
0:17:12 > 0:17:16I'm just starting to make my first apple tatin.
0:17:16 > 0:17:18So, erm... Yeah.
0:17:18 > 0:17:20Peeling and grating - manual task.
0:17:22 > 0:17:24Just going to do everything as fast as I can
0:17:24 > 0:17:26and, yeah, hopefully, we'll be OK.
0:17:36 > 0:17:40Angela's salt and almond ice cream is finally churning,
0:17:40 > 0:17:43but she now has to make the four other elements -
0:17:43 > 0:17:45starting with the cardamom caramel.
0:17:47 > 0:17:49So, cook to a light caramel.
0:17:49 > 0:17:54- It's too light, isn't it? It's not caramel.- Not caramel.- No.
0:17:54 > 0:17:56I know, a watched pot never boils, or whatever.
0:17:56 > 0:17:58But you need to watch that.
0:17:58 > 0:18:01- Yeah. I don't think want that to... - Watch that one. Watch that one.
0:18:03 > 0:18:05Angela is a great, great cook,
0:18:05 > 0:18:08who just needs a large injection of confidence.
0:18:08 > 0:18:11Because every stage of the recipe, she's turning around and asking,
0:18:11 > 0:18:13is she doing something right?
0:18:13 > 0:18:15May I ask a question? Another one?
0:18:15 > 0:18:18It says a quantity in the recipe, and she's asking is it right?
0:18:18 > 0:18:20A light toffee, or a light caramel,
0:18:20 > 0:18:22and she's asking is that light enough or too dark?
0:18:22 > 0:18:25I mean, Angela, trust your instincts.
0:18:30 > 0:18:33After three hours, Ping's confit rabbit leg
0:18:33 > 0:18:37is cooked, cooled and ready to chop for her ravioli stuffing.
0:18:38 > 0:18:42Ping? How do you feel at the pressure of kicking the whole thing off?
0:18:42 > 0:18:45Er...I try not to think about it.
0:18:45 > 0:18:47I only have...an hour.
0:18:47 > 0:18:52So, yes. Immense pressure, but I'm just going to crack on.
0:18:52 > 0:18:54You see, the quality of your dish,
0:18:54 > 0:18:57is going to be an indicator towards the rest of the evening.
0:18:57 > 0:18:58Yes.
0:18:58 > 0:19:00You're like a foodie cheerleader.
0:19:00 > 0:19:01SHE CHUCKLES
0:19:01 > 0:19:04I haven't got my pompoms today, though.
0:19:09 > 0:19:12Tonight's guests have arrived.
0:19:13 > 0:19:17All three have a deep passion for the past.
0:19:17 > 0:19:18ALL: Cheers!
0:19:19 > 0:19:21Eminent historian Mary Beard
0:19:21 > 0:19:25is Professor of Classics at the University of Cambridge.
0:19:25 > 0:19:27If I was really powerful, I'd have six wives!
0:19:27 > 0:19:32Author Terry Deary is best known for the gruesome detail
0:19:32 > 0:19:34in his Horrible Histories tales.
0:19:34 > 0:19:37Henry said, "I want him boiled alive."
0:19:37 > 0:19:41To which they said, "Sorry, the law allows us to hang him,
0:19:41 > 0:19:44the law doesn't allow us to boil anyone alive."
0:19:44 > 0:19:46He said, "Change the law!" And he did.
0:19:46 > 0:19:52And Dr Lucy Worsley is curator of Britain's historic royal palaces.
0:19:52 > 0:19:55Her knowledge of the food served in Henry VIII's court
0:19:55 > 0:19:58is second to none.
0:19:58 > 0:20:00You don't want any vegetables,
0:20:00 > 0:20:02because vegetables are for Tudor peasants.
0:20:02 > 0:20:04They will be joining Duncan Lesley
0:20:04 > 0:20:09and his wife Celine in Hever's grand dining room.
0:20:09 > 0:20:12I don't know what the menu is, so...
0:20:12 > 0:20:15- With Anne Boleyn, it's got to be a chop.- It could be a chop.
0:20:15 > 0:20:17It could be a chop.
0:20:26 > 0:20:27What time is it?
0:20:27 > 0:20:3145 minutes to go, and as service rapidly approaches,
0:20:31 > 0:20:33the pressure is beginning to show.
0:20:36 > 0:20:38This is more stress than ever!
0:20:40 > 0:20:42In the rush to get everything done,
0:20:42 > 0:20:46Michael has left a vital component next to the washing-up.
0:20:47 > 0:20:49Michael, your sauce, I believe.
0:20:49 > 0:20:51Yes.
0:20:51 > 0:20:53With the dirty pans.
0:20:53 > 0:20:54This is two hours in the making.
0:20:54 > 0:20:56Yeah.
0:20:56 > 0:20:57Don't let her throw it away.
0:20:57 > 0:20:59Thanks, Chef.
0:21:00 > 0:21:05- So, you're in infusion mode, now. - OK.
0:21:05 > 0:21:08Having succeeded in making her caramel,
0:21:08 > 0:21:11Angela must carefully infuse it with cardamom.
0:21:13 > 0:21:17- He said to keep tasting it before I pass it...- That's it.
0:21:17 > 0:21:20- ..to make sure the cardamom flavour gets in.- Put your cream in?
0:21:20 > 0:21:23- I put the cream in.- Perfect.
0:21:25 > 0:21:26Across the bench,
0:21:26 > 0:21:31Luke is preparing the puff pastry bottom for his tatin...
0:21:31 > 0:21:33Luke?
0:21:33 > 0:21:35..but he's forgotten to check the grated apple,
0:21:35 > 0:21:38caramelising in the oven.
0:21:40 > 0:21:42- What d'you think?- It is, erm...
0:21:42 > 0:21:45- It's looking quite dry. - OK... It's scorched.
0:21:45 > 0:21:48That...is five minutes away from getting ruined.
0:21:48 > 0:21:50You ruin this, it's over.
0:21:50 > 0:21:52Really, you have not got time to do this again.
0:21:52 > 0:21:54- And I am deadly serious.- Yes.
0:21:54 > 0:21:57- All right? - I'll put it into another tray.
0:21:57 > 0:22:00- It's all right. - I'll just get the pastry in.
0:22:00 > 0:22:03- How does it feel to have me as your commis?- It's great!
0:22:08 > 0:22:11The apple slipped my mind.
0:22:11 > 0:22:13I was having to concentrate on a lot of things.
0:22:13 > 0:22:15Yeah, it was a mistake.
0:22:15 > 0:22:16Hopefully, I won't make any more.
0:22:19 > 0:22:20- Wow.- Smells amazing.
0:22:20 > 0:22:23Brilliant. Wah-hey! We've got ice cream!
0:22:23 > 0:22:25Come this way.
0:22:25 > 0:22:28Just need to do this ravioli and then we are...we're good.
0:22:30 > 0:22:32Ping now has 25 minutes till service.
0:22:33 > 0:22:36This is the silkiest I've ever had it, ever!
0:22:53 > 0:22:55- While we're doing that, walk me through - soup?- Soup done.
0:22:55 > 0:22:57- Foam, done.- Done.
0:22:57 > 0:22:58- Crushed pumpkin?- Done.
0:22:58 > 0:23:01- Pan on for these ravioli? - Er, pan on... Yes.
0:23:01 > 0:23:02Perfect.
0:23:02 > 0:23:05- This is beautiful. - Thank you.- This looks great.
0:23:07 > 0:23:08Well done.
0:23:14 > 0:23:18The first course is pumpkin soup, raviolo of rabbit,
0:23:18 > 0:23:21and goat's cheese foam.
0:23:21 > 0:23:24- So you have the six ravioli.- Yeah.
0:23:24 > 0:23:27- None of them can break.- Yeah.
0:23:27 > 0:23:28All right.
0:23:30 > 0:23:32- OK, here goes.- Go. Go.
0:23:33 > 0:23:35- Are you confident?- Yep.
0:23:35 > 0:23:36- You should be.- Yep.
0:23:43 > 0:23:45Raviolo is very posh.
0:23:45 > 0:23:47It's the singular of ravioli.
0:23:47 > 0:23:49You just get the one.
0:23:49 > 0:23:51Just case you're hoping for more.
0:23:53 > 0:23:55Way-hey-hey!
0:23:55 > 0:23:57- Happy?- Yes.
0:23:57 > 0:23:58Happy.
0:23:58 > 0:23:59Really, really happy.
0:24:05 > 0:24:08- What's next now? - Goat's cheese foam.
0:24:08 > 0:24:10- Argh!- Sorry...!
0:24:10 > 0:24:12Do you know, Ping?
0:24:12 > 0:24:15Before this, I had to you earmarked for a place in the next round.
0:24:17 > 0:24:18Stop.
0:24:19 > 0:24:21Stop. Pumpkin oil, quickly.
0:24:21 > 0:24:23Pumpkin oil. Pumpkin oil.
0:24:25 > 0:24:26GREGG LAUGHS
0:24:26 > 0:24:28Last one!
0:24:29 > 0:24:32- Well done.- Good job, Ping.
0:24:37 > 0:24:39Well done. How did you find it?
0:24:39 > 0:24:40It was good.
0:24:40 > 0:24:42It was very good.
0:24:42 > 0:24:44- Well done.- Thank you.- Well done.
0:24:58 > 0:25:00Pumpkin's a beautiful colour.
0:25:00 > 0:25:02Presentation seems to be everything these days,
0:25:02 > 0:25:05and this one they've got absolutely right, I think.
0:25:05 > 0:25:08My soup has got drops of blood in it, I think.
0:25:08 > 0:25:10Do you think that's the blood of Anne Boleyn?
0:25:15 > 0:25:18I think it's very yummy. Mm.
0:25:19 > 0:25:23Well, I haven't eaten rabbit for 60 years,
0:25:23 > 0:25:26because my dad used to sell them in his butcher's shop
0:25:26 > 0:25:29and I just think of rabbits and bones - endless bones.
0:25:29 > 0:25:31This is perfection.
0:25:31 > 0:25:34I'm converted to eating rabbits again.
0:25:35 > 0:25:38The goat's cheese foam is quite salty,
0:25:38 > 0:25:42but I think it's very clever the way it's been balanced
0:25:42 > 0:25:45with other flavours, like very-sweet with the pumpkin...
0:25:45 > 0:25:47Well, I think this is jolly good.
0:25:47 > 0:25:51The thing you can do with ravioli, is you can have the outside
0:25:51 > 0:25:53pasta being a complete mush
0:25:53 > 0:25:55and actually it still had a bit of texture,
0:25:55 > 0:25:56it was still very nice.
0:25:56 > 0:25:59If I'd cooked this, I would be delighted.
0:26:01 > 0:26:03Absolutely awesome.
0:26:03 > 0:26:05I'll do it again.
0:26:05 > 0:26:06Do it again now!
0:26:07 > 0:26:10You know, it's that great, so...
0:26:10 > 0:26:12Great, great, great. Great day.
0:26:16 > 0:26:18Next up is Jack.
0:26:18 > 0:26:20Quick as you can, Jack.
0:26:20 > 0:26:21Oop.
0:26:21 > 0:26:26He has just minutes to get all eight elements on the plate.
0:26:26 > 0:26:29We've got flamed-grilled mackerel,
0:26:29 > 0:26:32textures of beetroot,
0:26:32 > 0:26:34and maple dressing.
0:26:34 > 0:26:37Maple dressing. Sounds a bit sweet, but I shall look forward to it.
0:26:40 > 0:26:42You're four minutes.
0:26:42 > 0:26:44- That's going to take three.- Yeah.
0:26:44 > 0:26:46So, this needs to be dressed for that to come out.
0:26:46 > 0:26:49- What goes first?- Puree.
0:26:50 > 0:26:52- Beautiful!- Is that all right?
0:26:52 > 0:26:55Beautiful. You've got to be quick, eh? In.
0:26:55 > 0:26:56Put your olive oil powder on.
0:27:03 > 0:27:04Beautiful.
0:27:08 > 0:27:09Perfect.
0:27:12 > 0:27:14I can smell that, Jack. It's lovely.
0:27:17 > 0:27:19It's looking good, Jack.
0:27:23 > 0:27:25- Yep.- Nice, Jack.
0:27:27 > 0:27:29GREGG LAUGHS Oh!
0:27:29 > 0:27:32- I can breathe now.- Well done.
0:27:32 > 0:27:36- How was that?- Yeah, it was good.
0:27:37 > 0:27:38- Well done.- Cheers.
0:27:38 > 0:27:40- Tasty. Really tasty.- Thank you.
0:27:49 > 0:27:53"Textures of beetroot" - they look like sweets, almost, some of them.
0:27:59 > 0:28:03I wasn't very excited about the idea of beetroot,
0:28:03 > 0:28:07but that's about as good as beetroot gets.
0:28:08 > 0:28:13I'm finding the pickled beetroot goes wonderfully with the mackerel.
0:28:13 > 0:28:14Absolutely delicious.
0:28:14 > 0:28:17I think I could, to be honest, do without the maple.
0:28:17 > 0:28:20It is very, very, very sticky.
0:28:20 > 0:28:22I think it probably sings on its own.
0:28:22 > 0:28:24- "Sings"?- Sings on its own, Terry.
0:28:30 > 0:28:33My overriding emotion is probably a bit of a relief.
0:28:33 > 0:28:35That was incredibly tough.
0:28:35 > 0:28:37but do you know what? I am so pleased
0:28:37 > 0:28:40because I feel like I've learned a massive amount.
0:28:40 > 0:28:42And that's what I wanted to get out of today.
0:28:43 > 0:28:46Venison saddle? We're in good shape. Sauce? We're in good shape.
0:28:46 > 0:28:49- Purple carrots...- They're on over there.- They're on.
0:28:49 > 0:28:51- Bacon vinaigrette?- Done.- Done.
0:28:51 > 0:28:54What's your problem? What are you flapping for?
0:28:54 > 0:28:57- What are you flapping for? - Because I want to get it right.
0:28:57 > 0:29:02The next course is roast saddle of venison with parsnip,
0:29:02 > 0:29:05purple carrot and bacon vinaigrette.
0:29:05 > 0:29:07Oh, yes! This is proper Tudor meats, this is!
0:29:07 > 0:29:09And it's very good to serve venison
0:29:09 > 0:29:11because it implies that you have your own deer park.
0:29:14 > 0:29:18I suspect that Duncan maybe went out earlier today and hunted for it.
0:29:18 > 0:29:20Of course, the servants would get the guts.
0:29:20 > 0:29:23They were called umbles.
0:29:23 > 0:29:25- U-M-B-L-E-S. Umbles.- Right.
0:29:25 > 0:29:29And they made it into a pie - hence "umble" pie. And that is true.
0:29:30 > 0:29:33Come on, mate. It's your time now. Time to shine.
0:29:42 > 0:29:43Beautiful.
0:29:46 > 0:29:48Sauce. Over the top. One around.
0:29:50 > 0:29:51Nice.
0:29:56 > 0:29:58Go.
0:29:58 > 0:30:00Michael, well done, son.
0:30:02 > 0:30:03Top that.
0:30:05 > 0:30:07- It's a good job.- Chef.
0:30:07 > 0:30:09Good job.
0:30:20 > 0:30:21Great smell.
0:30:21 > 0:30:24I think it looks beautiful.
0:30:24 > 0:30:26Some lovely colours.
0:30:26 > 0:30:29The venison looks pretty rare.
0:30:29 > 0:30:30Tudor style?
0:30:30 > 0:30:33Uncooked, bleeding meat.
0:30:38 > 0:30:42That is the best Brussels sprout I have ever tasted.
0:30:42 > 0:30:45And the venison is pretty good, too.
0:30:45 > 0:30:48I'm flagging with this one, just a bit.
0:30:48 > 0:30:49Because it's so rich.
0:30:49 > 0:30:52- Pass the port.- Yes!
0:30:52 > 0:30:55Pass the port and harden the arteries.
0:30:55 > 0:30:58It is very filling and it's very rich,
0:30:58 > 0:31:03but it's actually a very modest, 21st-century kind of small portion.
0:31:07 > 0:31:08Oh, what an idiot.
0:31:08 > 0:31:11HE SNIFFS
0:31:11 > 0:31:13Kind of mixed emotions, really.
0:31:13 > 0:31:16And I'm not really sure why, because...
0:31:16 > 0:31:18what went out was pretty good.
0:31:18 > 0:31:20But it was just...
0:31:20 > 0:31:22Hard push,
0:31:22 > 0:31:24a lot to do, a lot to plate up.
0:31:24 > 0:31:25So...
0:31:25 > 0:31:27We're all tired.
0:31:27 > 0:31:29And elated at the same time.
0:31:29 > 0:31:31So, yeah, tough day.
0:31:34 > 0:31:39Angela has never made a dessert with so many components before.
0:31:42 > 0:31:45Creating the caramel pulls will be her biggest challenge.
0:31:49 > 0:31:50- Ready?- Yeah.
0:32:01 > 0:32:02Go on, keep going.
0:32:05 > 0:32:06- It's a bit thick.- No, it's fine.
0:32:08 > 0:32:11I've never done anything like this before. It's amazing.
0:32:14 > 0:32:15Yep, that's fine.
0:32:24 > 0:32:28Salt and almond ice cream. Yummy.
0:32:28 > 0:32:31With aerated chocolate and cardamom caramel. Yummy.
0:32:31 > 0:32:33Cookie crumbs. Sounds promising.
0:32:35 > 0:32:36OK, righto.
0:32:38 > 0:32:40Come on, what's the matter with you?
0:32:40 > 0:32:43We've seen you do beautiful presentation before, haven't we?
0:32:43 > 0:32:46- No.- No.- Bit more, bit more. Good, stop.
0:32:53 > 0:32:55- Mm.- Yep. I love a bit of goo.
0:32:57 > 0:32:58HISSING
0:33:00 > 0:33:01JOHN: Sounds like an angry pirate.
0:33:04 > 0:33:05Look at that.
0:33:06 > 0:33:08- Done?- Done.
0:33:09 > 0:33:11- Well done.- Thank you.- Well done.
0:33:20 > 0:33:24This reminds me of a Salvador Dali work of art.
0:33:24 > 0:33:28I'm almost reluctant to eat it.
0:33:28 > 0:33:29I want to eat it cos it looks very tasty.
0:33:36 > 0:33:38I was dubious. I was slightly full
0:33:38 > 0:33:42and I thought this was going to be a heavy nut to crack.
0:33:42 > 0:33:44But it wasn't. It was absolutely gorgeous.
0:33:44 > 0:33:47It sounds a bit pretentious to use the word regarding food,
0:33:47 > 0:33:49but it was quite exciting.
0:33:50 > 0:33:53The more that I think about it, now that I've finished it, sadly,
0:33:53 > 0:33:55I rather wish there was some more.
0:33:55 > 0:33:57I've eaten wonderfully tonight.
0:33:57 > 0:34:00But this is the one that I want the recipe for.
0:34:00 > 0:34:05I think while I taste this I've died and gone to heaven. Gorgeous.
0:34:05 > 0:34:06Absolutely gorgeous.
0:34:13 > 0:34:16I was way out of my comfort zone. Way out of it.
0:34:19 > 0:34:22So it feels like an enormous achievement,
0:34:22 > 0:34:26and I feel like I've learnt heaps.
0:34:28 > 0:34:30Last up is Luke with the second dessert.
0:34:32 > 0:34:35Tatin of apples with chestnuts and vanilla
0:34:35 > 0:34:38and bay leaf ice cream.
0:34:38 > 0:34:40Bay leaf ice cream. That's savoury, isn't it?
0:34:40 > 0:34:41Savoury and sweet.
0:34:43 > 0:34:45The ice cream tastes good. Mm, yeah.
0:34:46 > 0:34:48I think that looks dodgy to me.
0:34:48 > 0:34:52It's probably the only thing I'm slightly concerned about on the menu.
0:34:56 > 0:34:58That's it. Back...down.
0:35:08 > 0:35:09Ice cream.
0:35:12 > 0:35:14Quick. You've got to be quick. That ice cream is going to melt.
0:35:14 > 0:35:18That's lovely, Luke. That is so nice. Come on, mate. Go on.
0:35:23 > 0:35:25- Oooh.- Ah.
0:35:27 > 0:35:28Just dress that one.
0:35:28 > 0:35:30- Yep.- Quick, quick, quick.
0:35:31 > 0:35:33OK. Good.
0:35:33 > 0:35:34HE SIGHS
0:35:38 > 0:35:39How do you feel?
0:35:39 > 0:35:42Yeah, exhausted. But it was exhilarating.
0:35:42 > 0:35:45- Absolutely exhilarating.- Good. - Thanks so much.
0:35:45 > 0:35:49- My pleasure, buddy. My pleasure. - Thanks a lot. Thanks a lot.
0:35:58 > 0:36:02Mine looks absolutely gorgeous. Terry's...
0:36:02 > 0:36:04Mine's died.
0:36:04 > 0:36:06It's died.
0:36:06 > 0:36:10Actually you don't get the bay leaf until towards the end, I think.
0:36:12 > 0:36:14- It's almost like an aftertaste. - It is, yeah.
0:36:14 > 0:36:18I think there's an absolutely fantastic taste here of the apple
0:36:18 > 0:36:22and the chestnut together. I think it's heavenly.
0:36:22 > 0:36:25But the ice cream is pretty sweet. Pretty sweet.
0:36:25 > 0:36:28But the apple is so perfect with the chestnut.
0:36:28 > 0:36:31The ice cream balances it.
0:36:31 > 0:36:34If you have the apple cream and the ice cream together,
0:36:34 > 0:36:36then it sort of works.
0:36:36 > 0:36:39- Yes, it's when you go into them separately.- Yes.
0:36:39 > 0:36:44It's a well-balanced sweet. And I could eat another portion.
0:36:44 > 0:36:46So if Lucy's going to leave hers...
0:36:48 > 0:36:50That was... Yeah, it was amazing.
0:36:50 > 0:36:53It was, like, a really intense experience.
0:36:54 > 0:36:59There was urgency, there was excitement, there's terror.
0:36:59 > 0:37:02But in the end it was just wholly satisfying.
0:37:02 > 0:37:04It was a very pleasing day.
0:37:15 > 0:37:17I came in here tonight saying,
0:37:17 > 0:37:21"I'm a food Philistine." I thought I had no taste buds.
0:37:21 > 0:37:26But you lot somehow awoke taste buds I didn't even know I had.
0:37:26 > 0:37:31I have to say by about course three, I thought,
0:37:31 > 0:37:33"Mm, can I eat any more?"
0:37:33 > 0:37:38But actually, I got my second appetite and I did.
0:37:38 > 0:37:41I really enjoyed every single course.
0:37:41 > 0:37:43Hats off to you. It's an incredible effort.
0:37:43 > 0:37:46You're all so talented. I hope you all win.
0:37:56 > 0:38:00Five courses with so many processes, with so much skill.
0:38:00 > 0:38:03John was brilliant with them.
0:38:04 > 0:38:06Hugely impressed with all of them today.
0:38:06 > 0:38:08Really great to see all five of them grow.
0:38:10 > 0:38:15To replicate that food, the flavours from scratch,
0:38:15 > 0:38:16I am super impressed.
0:38:16 > 0:38:18Super impressed.
0:38:35 > 0:38:38Today, I'm really feeling the pressure.
0:38:38 > 0:38:40The next challenge is always the biggest you've had so far,
0:38:40 > 0:38:42but it really feels like that today.
0:38:44 > 0:38:46I don't know what's in store for us,
0:38:46 > 0:38:48but whatever it is,
0:38:48 > 0:38:51I'm going to give it my absolute everything.
0:39:05 > 0:39:06Welcome back.
0:39:07 > 0:39:11You had a fabulous experience with John Campbell.
0:39:12 > 0:39:16Now we've got for you an invention test.
0:39:16 > 0:39:19An invention test like no other.
0:39:20 > 0:39:23Have a look, please, at your ingredients.
0:39:27 > 0:39:29HE LAUGHS
0:39:29 > 0:39:36What you have in front of you are leftovers and some scraps.
0:39:36 > 0:39:40To be a great cook, it's not just about a prime piece of meat
0:39:40 > 0:39:44and a truffle, or a fillet steak or a lobster,
0:39:44 > 0:39:46it's about everything -
0:39:46 > 0:39:52utilising the bones, the textures, the skin, the flavours.
0:39:52 > 0:39:53That makes a great cook.
0:39:55 > 0:40:00So you'll have one hour and ten minutes to cook for us one dish.
0:40:00 > 0:40:03In the meantime, we're going to give you 15 minutes...
0:40:03 > 0:40:06SHE MOUTHS ..to gather your thoughts,
0:40:06 > 0:40:08work out what you're going to cook.
0:40:08 > 0:40:10Your time starts now.
0:40:12 > 0:40:17The scraps include a meat tray with venison and rabbit trimmings,
0:40:17 > 0:40:21a chicken's giblets and its skin, stock bones,
0:40:21 > 0:40:24pork fat and a pig's ear.
0:40:24 > 0:40:26It's delicious, isn't it?
0:40:26 > 0:40:30And fish trimmings, including cod and salmon heads, bones
0:40:30 > 0:40:33and skin, and scallop roe.
0:40:33 > 0:40:36Obviously it's a... It's a mixed bag.
0:40:36 > 0:40:40The vegetables include potato peelings, fennel tops,
0:40:40 > 0:40:46and offcuts of pumpkin, cauliflower, mushrooms and tomatoes.
0:40:46 > 0:40:49I am quite daunted about it, because at this point I'm like,
0:40:49 > 0:40:50"Mm, I'm not sure."
0:40:51 > 0:40:57There is leftover rice, stale bread and croissant, Parmesan rind,
0:40:57 > 0:41:01overripe fruit, apple cores and orange peel.
0:41:01 > 0:41:03This is crazy.
0:41:03 > 0:41:07They also have a limited larder to help create their dishes,
0:41:07 > 0:41:10and a small selection of spices.
0:41:10 > 0:41:11I think it'll be all right as long
0:41:11 > 0:41:14as you don't make a pig's ear out of it.
0:41:14 > 0:41:15HE CHUCKLES
0:41:17 > 0:41:21One dish, one hour and ten minutes. Good luck, guys. Let's cook.
0:41:37 > 0:41:39I think I've reached this stage in the competition
0:41:39 > 0:41:42because I've been quite solid throughout, I feel.
0:41:42 > 0:41:46But it's so easy to panic, and when you panic, you make mistakes.
0:41:46 > 0:41:47So I think staying calm
0:41:47 > 0:41:49and level-headed is really quite a key thing.
0:41:54 > 0:41:57Is this the way you shopped and cooked at university, Jack?
0:41:57 > 0:42:00- Sober up and think, "What have I got left?"- Yeah, pretty much.
0:42:00 > 0:42:02You have to think on your feet at uni a bit.
0:42:02 > 0:42:04Using scraps is something that I have done.
0:42:05 > 0:42:08I'm going to use the cod cheeks, just pan roasted.
0:42:08 > 0:42:13I'm going to make a ravioli of pumpkin with fennel,
0:42:13 > 0:42:16and I'm serving it with a chicken jus.
0:42:17 > 0:42:19- Mm.- And crispy chicken skin.
0:42:19 > 0:42:21Have you got enough hair gel to go further in the competition?
0:42:21 > 0:42:24I hope so. I'm running low at the moment, though.
0:42:24 > 0:42:26Do you mind if I borrow some of yours?
0:42:26 > 0:42:29Make a note of that, could you, John?
0:42:29 > 0:42:30Jack's going out in the next round.
0:42:36 > 0:42:40As clever as he is and as natural cook as he is, I'm not convinced by
0:42:40 > 0:42:45a tortellini, a pasta, with squash and cod cheek in a chicken sauce.
0:42:48 > 0:42:50But I love the fact that he's never taken a cod head apart before
0:42:50 > 0:42:54and he's bold enough to do it. He's using his skills.
0:42:54 > 0:42:58We know he can make great pasta. He's making a really good sauce.
0:43:03 > 0:43:05Before I went in for the previous invention test,
0:43:05 > 0:43:07I was a nervous wreck.
0:43:07 > 0:43:10I'm a woman, I cannot make up my mind.
0:43:10 > 0:43:12I cannot go in and just choose one thing.
0:43:13 > 0:43:15So...I'll do my best.
0:43:21 > 0:43:26I'm going to attempt noodles with a spicy beef broth,
0:43:26 > 0:43:30with pickled giblets, crispy chicken skin and roast pumpkins.
0:43:33 > 0:43:34Whoa, Ping!
0:43:34 > 0:43:36That is not a spice that I would normally use,
0:43:36 > 0:43:39but I'll roast some cinnamon off with some fennel seeds,
0:43:39 > 0:43:44crush them, make a spice bag and infuse the flavours in the broth.
0:43:44 > 0:43:47Are you used to cooking like this, with bits and pieces?
0:43:47 > 0:43:50I am used to it, but not as bits and pieces as this.
0:43:51 > 0:43:54It's a lot of bits and pieces.
0:43:54 > 0:43:58I've never seen you anything else but calm. Do you ever get flustered?
0:43:58 > 0:43:59Now.
0:43:59 > 0:44:03I'm flustered now because I'm running out of time.
0:44:03 > 0:44:05- All right, Ping.- Thanks, Ping.
0:44:07 > 0:44:11Ping is promising me a bowl of noodles in a beef flavoured broth
0:44:11 > 0:44:17with little delights like pickled giblet and crispy chicken skin.
0:44:17 > 0:44:18Happy days.
0:44:18 > 0:44:20I'll bet it's delicious.
0:44:26 > 0:44:28You've got 30 minutes left.
0:44:28 > 0:44:2930 minutes.
0:44:33 > 0:44:35Angela, how are you doing?
0:44:35 > 0:44:36I'm good, thank you.
0:44:36 > 0:44:38What scraps and leftovers are you going to use?
0:44:38 > 0:44:40The venison and the rabbit.
0:44:40 > 0:44:44I'm going to make a game pie with straw fries.
0:44:44 > 0:44:47- Pie and chips.- Basically.- Brilliant!
0:44:47 > 0:44:51- Are we getting tomato sauce?- No.- Ah! - Sorry.- Bottom.- Sorry.
0:44:54 > 0:44:58If I could pick anyone in the world to make me a quick game pie,
0:44:58 > 0:44:59it would be Angela.
0:44:59 > 0:45:02I've no doubt if she gets a nice, thick, rich sauce
0:45:02 > 0:45:04underneath that pastry, it'll be beautiful.
0:45:04 > 0:45:08The issue is going to be getting that real depth of flavour into that pie
0:45:08 > 0:45:10and making sure it looks wonderful rather than
0:45:10 > 0:45:12looking like a pub pie and chips.
0:45:14 > 0:45:16I'm really going to try
0:45:16 > 0:45:20and make my plate look good as well as taste good.
0:45:20 > 0:45:25If I can make it look like John Campbell's food, I'll be OK.
0:45:28 > 0:45:30Oh, God, please don't watch me.
0:45:40 > 0:45:43Luke, which pasta did you...?
0:45:43 > 0:45:45The one on the top shelf was mine, definitely.
0:45:45 > 0:45:48- I put it right in the top corner. - That's where I put mine.
0:45:48 > 0:45:51I've got enough if you want to use the rest of this one.
0:45:52 > 0:45:54Oh, pasta wars, did you see that?
0:45:54 > 0:45:56This is really a lot more liquid-y than mine,
0:45:56 > 0:45:58- was that rolling out all right? - Yeah, it's rolling out fine.
0:45:58 > 0:46:03- Could I have a little bit more? Well, I've got enough.- Here you go.
0:46:03 > 0:46:06- Between the two of them... - Yeah, we'll sort it out.
0:46:07 > 0:46:11- Michael, have you figured out who's stolen your pasta?- Pastagate. Erm...
0:46:12 > 0:46:16I think we resolved the issue. I've got mine, Luke's got his.
0:46:16 > 0:46:17We're back on speaking terms.
0:46:17 > 0:46:20What are you making out of our leftovers?
0:46:20 > 0:46:24I'm making a rabbit and venison ragout with tagliatelle.
0:46:24 > 0:46:27Tell us how special can a ragout be.
0:46:27 > 0:46:29Despite the fact that they were scraps,
0:46:29 > 0:46:31they're pretty good ingredients.
0:46:31 > 0:46:34There's venison there, there's rabbit there, there's red wine.
0:46:34 > 0:46:35I think when you love that kind of food,
0:46:35 > 0:46:37you look at it and you see it, it's there.
0:46:37 > 0:46:40I think that's an amazing set of ingredients and if you can't make
0:46:40 > 0:46:43- a dish out of them, you don't belong on MasterChef.- No, I agree.
0:46:43 > 0:46:45- Thanks, mate.- Shall I crack on? Thanks, guys.
0:46:50 > 0:46:52Michael is making a ragout -
0:46:52 > 0:46:55a meaty sauce that he's going to serve with his own
0:46:55 > 0:46:58tagliatelle that he's making.
0:46:58 > 0:47:01It needs to be delicious because as the competition goes
0:47:01 > 0:47:05and skill level goes, it's not the most daring.
0:47:08 > 0:47:12My invention test, so far, has been pretty good.
0:47:12 > 0:47:14If you can look at a bunch of ingredients
0:47:14 > 0:47:19and things jump out at you, then that really helps.
0:47:24 > 0:47:27- Luke.- Yes. - What are you going to cook for us?
0:47:27 > 0:47:32I'm making tortellini with a pumpkin puree with croutons garnished
0:47:32 > 0:47:34with fennel tips.
0:47:34 > 0:47:36And what's your filling for your tortellini?
0:47:36 > 0:47:38It is mushroom and bacon trimmings.
0:47:38 > 0:47:42What about the rest of your competition here, these guys?
0:47:42 > 0:47:43They're good, aren't they?
0:47:43 > 0:47:45- HE CHUCKLES - Really good.
0:47:45 > 0:47:47I knew it was going to be tough but, yeah,
0:47:47 > 0:47:51these guys are absolutely fantastic. Everybody's got their sort of niche.
0:47:51 > 0:47:54If you put us all together, you might just about have a chef.
0:47:54 > 0:47:57- Yes, but it would have 12 arms. - Yeah.
0:47:57 > 0:48:0112 arms? Your maths is terrible. It's ten arms, they're five of them!
0:48:01 > 0:48:03- Five twos are ten.- That's right.
0:48:04 > 0:48:08- Unbelievable. There you go. Good luck, Luke.- Thank you.
0:48:12 > 0:48:15Luke is looking very energetic but also a little excitable
0:48:15 > 0:48:19and when he gets excitable, we normally get a mistake.
0:48:19 > 0:48:21Fingers crossed, Luke. Deep breath, calm down.
0:48:24 > 0:48:28So far, I've had one brilliant invention test and one awful
0:48:28 > 0:48:31one, so I'm due a brilliant one so let's hope that's the case.
0:48:33 > 0:48:36There are 15 minutes left.
0:48:38 > 0:48:40A real sense of excitement in here today
0:48:40 > 0:48:42and I'm really pleased about it.
0:48:42 > 0:48:44All five cooks have risen to the challenge,
0:48:44 > 0:48:47they're being inventive, they're drawing on their past experiences.
0:48:47 > 0:48:51I have one disappointment and that is we don't have any dessert.
0:48:51 > 0:48:55But saying it, I think in here today, it's great.
0:48:58 > 0:49:00Don't break it.
0:49:00 > 0:49:02- I know, I know! - JOHN LAUGHS
0:49:04 > 0:49:0860 seconds left to make your scraps look beautiful.
0:49:15 > 0:49:16Time's up.
0:49:24 > 0:49:26Jack.
0:49:33 > 0:49:35Jack has made roasted pumpkin
0:49:35 > 0:49:39and fennel ravioli with pan-roasted cod cheeks,
0:49:39 > 0:49:45crispy chicken skin and a red wine jus made from the chicken carcass.
0:49:45 > 0:49:47I hope that tastes great
0:49:47 > 0:49:50because that is a really good-looking plate of food.
0:49:50 > 0:49:52Thanks, John.
0:50:04 > 0:50:07Light-as-you-like ravioli. Love the filling.
0:50:07 > 0:50:10Sweet pumpkin and then is that a little bit of fennel in there?
0:50:10 > 0:50:12- Yeah, fennel seeds.- Really lovely.
0:50:12 > 0:50:14You may have been a little heavy-handed with the seasoning.
0:50:14 > 0:50:16Right.
0:50:16 > 0:50:19Cod cheeks cooked perfectly but they need a little seasoning.
0:50:21 > 0:50:24I like that rich red wine sauce made with the chicken,
0:50:24 > 0:50:25I think that's wonderful.
0:50:25 > 0:50:28I really like the crispy chicken skin on the outside,
0:50:28 > 0:50:30that gives a lovely texture.
0:50:30 > 0:50:34You've done a really good job here, really impressed.
0:50:34 > 0:50:36I'm always going to be worried going into an invention test.
0:50:36 > 0:50:39When you're using scraps and bits and bobs, it makes it even
0:50:39 > 0:50:42harder, so to get those sort of comments, over the moon, so happy.
0:50:47 > 0:50:48Angela.
0:50:55 > 0:51:00Angela has made a game pie by braising rabbit and venison
0:51:00 > 0:51:04trimmings in a stock made from the beef bone and chicken carcass.
0:51:04 > 0:51:07It's flavoured with orange peel, cinnamon and mushrooms,
0:51:07 > 0:51:09topped with shortcrust pastry,
0:51:09 > 0:51:15and served with broccoli and straw fries made from potato peelings.
0:51:15 > 0:51:18What do you think of the presentation, Angela?
0:51:18 > 0:51:20- Er... - SHE EXHALES
0:51:20 > 0:51:24It's not my most artistic piece of work.
0:51:24 > 0:51:26- I think it's a bit shabby.- OK.
0:51:35 > 0:51:38The flavour in that pie,
0:51:38 > 0:51:41with that gravy that you've made around it, is beautiful.
0:51:41 > 0:51:43It's everything I thought it would be.
0:51:43 > 0:51:45It's deep, it's rich, it's almost sweet.
0:51:47 > 0:51:51I'm with Gregg all the way, Angela. Love the flavours.
0:51:51 > 0:51:53I love the buttery pastry on top, I think it's wonderful
0:51:53 > 0:51:57and it's a lovely accompaniment to that rich venison and rabbit pie.
0:51:57 > 0:52:01- It is a bit like a pub lunch. - Yeah, I know.
0:52:01 > 0:52:03But... Hold on, Angela.
0:52:03 > 0:52:06Angela. You had some scraps and leftovers.
0:52:06 > 0:52:08I'm not expecting Michelin star at this stage,
0:52:08 > 0:52:12but I do want you to start to think about the end product.
0:52:12 > 0:52:15- Just make it a little bit more pretty.- Yep.
0:52:17 > 0:52:19I've obviously got no eye.
0:52:19 > 0:52:23I felt like I was getting there and then I took a step back.
0:52:23 > 0:52:28But I think I can do it because what I'll do is just swallow
0:52:28 > 0:52:31a book of pretty pictures and hope that some of them stick.
0:52:33 > 0:52:34Ping, please.
0:52:41 > 0:52:44Ping has made a spicy noodle broth from the venison
0:52:44 > 0:52:47and beef bones and poached the giblets in a stock
0:52:47 > 0:52:51made from the chicken carcass before pickling them.
0:52:51 > 0:52:54She has garnished the dish with shaved cauliflower florets
0:52:54 > 0:52:58and roasted pumpkin, strips of crispy chicken skin
0:52:58 > 0:53:00and topped it with an egg yolk.
0:53:00 > 0:53:03I think it's a great invention, Ping.
0:53:03 > 0:53:06I hope it tastes as clever as it looks.
0:53:21 > 0:53:25Your noodles are soft, your broth is meaty and there's pepper in there
0:53:25 > 0:53:28and I love that but it's the little treats,
0:53:28 > 0:53:32it's the crispy chicken skin that's salted which is just lovely.
0:53:32 > 0:53:34The pickled giblet I love because although it's pickled,
0:53:34 > 0:53:36it's sweet pickled so it's not sharp.
0:53:36 > 0:53:38- Very good, Ping.- Thank you.
0:53:40 > 0:53:43I love that cinnamon richness
0:53:43 > 0:53:45and the aniseed in the background of the stock,
0:53:45 > 0:53:49the little egg yolk on top to thicken the sauce at the end is clever.
0:53:49 > 0:53:52Pickled giblets, they're soft, they're smoky.
0:53:52 > 0:53:55I think with what you had in an invention test,
0:53:55 > 0:53:59that is about as cool as they come, Ping.
0:53:59 > 0:54:02Really, I'm seriously impressed.
0:54:02 > 0:54:03Yeah, really pleased.
0:54:05 > 0:54:11It's joyful tears because I wanted it to be good.
0:54:11 > 0:54:15Probably, my mascara's running but, no, I don't care about that.
0:54:15 > 0:54:16As long as you liked that.
0:54:22 > 0:54:23Wow.
0:54:27 > 0:54:29Mr Luke.
0:54:35 > 0:54:40Luke has made bacon and mushroom tortellini with a pumpkin puree and
0:54:40 > 0:54:45croutons fried in bacon fat, topped with fennel tops and a vinaigrette.
0:54:45 > 0:54:48- I think it's a great-looking plate of food, Luke.- Oh, thank you.
0:55:06 > 0:55:07Exhibit A.
0:55:09 > 0:55:11I love that tortellini.
0:55:11 > 0:55:14I love the filling, I think it's wonderful because it's sweet,
0:55:14 > 0:55:15it's sharp and it's addictive
0:55:15 > 0:55:18and all I want to do is eat loads more of them.
0:55:18 > 0:55:21I feel like there should be 12 ravioli on that plate
0:55:21 > 0:55:22and I want loads more of them.
0:55:22 > 0:55:27The vinaigrette has given it sharp acidity the dish just didn't need.
0:55:27 > 0:55:31- The rest of it is solidly, solidly good.- Thank you.
0:55:33 > 0:55:38I almost nailed it. The balance of flavours bar the vinaigrette.
0:55:38 > 0:55:42If I'd left that out, I would have pretty much got faultless
0:55:42 > 0:55:44comments so, yeah, I'm really pleased.
0:55:47 > 0:55:48Michael.
0:55:55 > 0:55:57Michael has made tagliatelle
0:55:57 > 0:56:02and a ragout by mincing the offcuts of venison and rabbit,
0:56:02 > 0:56:07flavoured with pork rind, butternut squash, tomatoes and bone marrow.
0:56:07 > 0:56:10It's served with garlic bread.
0:56:10 > 0:56:13These bits of bread, this stale bread turned into garlic bread,
0:56:13 > 0:56:16- I sort of understand the concept but unnecessary.- Yeah.
0:56:17 > 0:56:21A good ragout can take half a day to cook so if you've got some
0:56:21 > 0:56:25powerful flavour in there, I'm going to be very impressed.
0:56:32 > 0:56:37The flavours are dense, are gamey, are peppery, are sweet.
0:56:37 > 0:56:41The pasta is light and lovely. Very, very well done.
0:56:41 > 0:56:43I like it cos you like it.
0:56:43 > 0:56:46And I can tell you like it, you've got a spring in your step
0:56:46 > 0:56:48- that's been lacking for the last couple of challenges.- Yeah.
0:56:49 > 0:56:52I love the flavour of this dish, I really do.
0:56:52 > 0:56:55I think it's sharp with red wine, I think it's sweet with the meat,
0:56:55 > 0:56:57I think your pasta's made really well.
0:56:57 > 0:56:59I think it's a wonderful thing.
0:56:59 > 0:57:03- And it's nice to see you're back. Welcome back, Michael.- Thank you.
0:57:03 > 0:57:05- I really enjoyed today.- Good on you.
0:57:08 > 0:57:12I haven't felt like this for a good few rounds.
0:57:12 > 0:57:14Each time, I've come out thinking, "Oh, I wish I hadn't done this."
0:57:14 > 0:57:16I was really pleased with today.
0:57:19 > 0:57:22It's been an incredible couple of days.
0:57:23 > 0:57:26And we do push you hard because we want you to learn.
0:57:30 > 0:57:33Today, no-one is going home.
0:57:37 > 0:57:41However, the next time you cook for us,
0:57:41 > 0:57:45you'll be fighting for your place in finals week.
0:57:49 > 0:57:53- Thank you very much indeed, we'll see you soon.- Cheers.
0:58:13 > 0:58:19Tomorrow, the battle to stay in the competition continues when the five
0:58:19 > 0:58:23amateurs are pushed to the level they've never experienced before.
0:58:23 > 0:58:27You have absolutely nailed it.
0:58:28 > 0:58:32Who would want to go home at this stage in the competition?
0:58:32 > 0:58:34It's a long way to come to go home now.