0:00:02 > 0:00:05It's the final week of MasterChef 2014.
0:00:07 > 0:00:10And only the four best amateur cooks remain.
0:00:13 > 0:00:15I'm really grateful I'm here
0:00:15 > 0:00:18and it's been a tough competition so far
0:00:18 > 0:00:21and I know it's only going to get tougher.
0:00:21 > 0:00:24I've seen a lot of people go home.
0:00:24 > 0:00:26Some people who I thought were nailed-down finalists,
0:00:26 > 0:00:28but, you know, I'm still here...
0:00:28 > 0:00:30amazingly.
0:00:30 > 0:00:33I never envisioned myself doing this.
0:00:33 > 0:00:37So, to get here is just a massive privilege, a real honour.
0:00:37 > 0:00:39And I'm just massively excited.
0:00:39 > 0:00:43Being in this competition has made me realise
0:00:43 > 0:00:46that I can achieve great things.
0:00:46 > 0:00:48Yeah... I can do it!
0:00:50 > 0:00:55Tonight, the competition moves on to a completely different level.
0:00:55 > 0:00:58Quite a challenge, eh?
0:00:58 > 0:00:59That's a failure.
0:00:59 > 0:01:02Everyone's getting a little bit nervous now.
0:01:02 > 0:01:05We're in a whole world of trouble, all right?
0:01:06 > 0:01:10For one of them, their MasterChef journey will come to an end.
0:01:10 > 0:01:12The pressure is on!
0:01:26 > 0:01:30The four contestants are on their way to the Holborn Dining Room
0:01:30 > 0:01:34in central London for their greatest challenge to date.
0:01:36 > 0:01:38This year's Chefs' Table.
0:01:40 > 0:01:43In less than six hours,
0:01:43 > 0:01:47they will have to serve five iconic Michelin-starred giants.
0:01:49 > 0:01:51What they don't know is that the chef
0:01:51 > 0:01:53who's travelled here to set the menu
0:01:53 > 0:01:57is the rule-changing maestro Tom Kerridge.
0:01:59 > 0:02:02You are joking me!
0:02:02 > 0:02:04Oh, my God! Oh!
0:02:05 > 0:02:08- That's made my day!- Oh, yeah!
0:02:08 > 0:02:10Morning, ladies and gentlemen.
0:02:10 > 0:02:12- How are we?- Good.
0:02:12 > 0:02:15OK. So, today is a big day.
0:02:15 > 0:02:19We are cooking for some major industry boys today.
0:02:19 > 0:02:24We have Tom Kitchin, Nathan Outlaw, Ashley Palmer-Watts,
0:02:24 > 0:02:28Michael Caines and Simon Rogan.
0:02:28 > 0:02:31So, this is a massive day for myself,
0:02:31 > 0:02:33and you guys are my team.
0:02:33 > 0:02:37I have brought along with me my head chef and my development chef
0:02:37 > 0:02:38just in case we need them.
0:02:38 > 0:02:40So, guys, we've got loads to do.
0:02:40 > 0:02:42Fingers crossed we're not going to be running around
0:02:42 > 0:02:45like headless chickens. So let's crack on.
0:02:48 > 0:02:5140-year-old Tom Kerridge has risen to be
0:02:51 > 0:02:53one of the country's most popular chefs.
0:02:53 > 0:02:56The biggest part of food for me is flavour.
0:02:56 > 0:02:59I try to make sure that my food is accessible
0:02:59 > 0:03:01and it's food that everybody understands,
0:03:01 > 0:03:06but to get there in the first place is quite a difficult process.
0:03:06 > 0:03:08Opened in 2005,
0:03:08 > 0:03:12the Hand & Flowers in Marlow is the only pub in the world
0:03:12 > 0:03:14to be awarded two Michelin stars.
0:03:14 > 0:03:18It's a reputation that we've worked very hard for
0:03:18 > 0:03:20over the last nine years to get right.
0:03:20 > 0:03:23I would hate for it to all come crumbling down around us
0:03:23 > 0:03:27at the hands of four people who have not done it before.
0:03:27 > 0:03:28Sounds like madness, doesn't it?
0:03:30 > 0:03:33I just hope the nerves don't get the better of them.
0:03:33 > 0:03:35To cook under Tom, it's just...
0:03:35 > 0:03:37You can see from the smiles on our faces.
0:03:37 > 0:03:39I think we're all massively excited to be here
0:03:39 > 0:03:40and just really looking forward to it.
0:03:40 > 0:03:43It is so exciting!
0:03:43 > 0:03:45Oh!
0:03:45 > 0:03:46It's brilliant!
0:03:48 > 0:03:49I love his food.
0:03:49 > 0:03:51I've been trying to get into his restaurant for months.
0:03:51 > 0:03:53To be able to work WITH him,
0:03:53 > 0:03:55I mean, this is amazing!
0:03:55 > 0:03:57This'll be great!
0:03:57 > 0:04:00It's a lot of pressure, but it's massively exciting.
0:04:00 > 0:04:03It's going to be good... Hopefully it's going to be good!
0:04:03 > 0:04:06OK, now, Angela, you're on the starters.
0:04:06 > 0:04:09So, you're going to be doing a parsley soup.
0:04:09 > 0:04:14Tom's starter features Bramley apple, salted cucumber
0:04:14 > 0:04:16and confit orange.
0:04:16 > 0:04:18This is all diced exactly the same size.
0:04:18 > 0:04:20Knife skill is a key to this.
0:04:20 > 0:04:24You remember you're cooking for nine Michelin stars out there.
0:04:24 > 0:04:26So, all little things like this they'll notice.
0:04:26 > 0:04:29The dish also includes a blue cheese tortellini,
0:04:29 > 0:04:32a vibrant green parsley soup...
0:04:32 > 0:04:34Just be careful that it doesn't boil too hard
0:04:34 > 0:04:36because it will begin to go brown.
0:04:36 > 0:04:38That looks amazing...
0:04:38 > 0:04:42..and is finished off with croutons and borage.
0:04:42 > 0:04:44There you go, girl. That is your starter.
0:04:44 > 0:04:48Very simple-looking dish in the end. A lot of work to get there.
0:04:50 > 0:04:52Get in there!
0:04:56 > 0:04:59That is so delicious. You are so clever.
0:04:59 > 0:05:01- Is it all right, girl? - Yes, delicious.
0:05:01 > 0:05:03Mm-hm!
0:05:05 > 0:05:06Can I do it? Er...
0:05:06 > 0:05:08I can eat it.
0:05:11 > 0:05:14- OK, now, Luke, you are doing a fish course.- OK.
0:05:14 > 0:05:17No pressure. Only Nathan Outlaw out there today.
0:05:19 > 0:05:21OK. So, we're doing a moules marinieres
0:05:21 > 0:05:23with warm stout and brown bread.
0:05:23 > 0:05:25Sounds very simple.
0:05:25 > 0:05:27Erm, it is very simple...
0:05:27 > 0:05:29ish.
0:05:29 > 0:05:33In this pan here, we have beautifully diced shallots
0:05:33 > 0:05:36and beautifully diced celeriac and carrot as well.
0:05:36 > 0:05:38This is when we add the mussels.
0:05:40 > 0:05:41You've got raw ones.
0:05:41 > 0:05:43And you've got to debeard, cook, steam,
0:05:43 > 0:05:45then pick out of their shells.
0:05:46 > 0:05:49So then, on top of that, the warm stout.
0:05:49 > 0:05:54So, this is kind of like the top of a pint of stout.
0:05:54 > 0:05:57- Yes.- Brown bread on the side.
0:05:57 > 0:05:59That's it.
0:06:04 > 0:06:06- Easy?- Um, probably not.
0:06:06 > 0:06:08THEY LAUGH
0:06:08 > 0:06:12Unfortunately, I have a shellfish allergy.
0:06:12 > 0:06:16- So, I am unable to taste this.- OK.
0:06:16 > 0:06:18So, my head chef, Aaron, will be tasting this
0:06:18 > 0:06:20and checking the seasoning.
0:06:20 > 0:06:23- Come on in, chief. Get in there. - Excellent.
0:06:26 > 0:06:28Oh, that is amazing!
0:06:28 > 0:06:30- I could eat that all day.- Yeah.
0:06:34 > 0:06:35I have made mussels before,
0:06:35 > 0:06:38but, yeah, never doing this particular combination.
0:06:38 > 0:06:41But it's absolutely delicious.
0:06:41 > 0:06:43So, I need to make it that good.
0:06:43 > 0:06:45Quite a challenge, eh?
0:06:45 > 0:06:46Good job you're wearing trainers
0:06:46 > 0:06:50cos today you are going to be running around, chief.
0:06:50 > 0:06:53Jack is responsible for the main.
0:06:53 > 0:06:57A venison with star anise infused carrot, game ragout,
0:06:57 > 0:07:02chargrilled lime, toasted lentil dhal and carrot cake.
0:07:03 > 0:07:05There's a lot going on. There's a lot of ingredients.
0:07:05 > 0:07:08As you can see there's a whole stack of things to happen here.
0:07:08 > 0:07:10Unfortunately, there's no short cuts.
0:07:10 > 0:07:12So, it isn't... We can't last-minute go,
0:07:12 > 0:07:14- "Oh, I haven't got the lentils on." - Yeah.
0:07:14 > 0:07:16- Cos they take an hour and a half to cook.- Yeah, yeah.
0:07:16 > 0:07:18This is going to be working methodically
0:07:18 > 0:07:20and understanding what you're doing.
0:07:20 > 0:07:22Don't look so nervous. It's all right.
0:07:22 > 0:07:25Get in there. Taste it.
0:07:25 > 0:07:27- Let me know what you think. - Thanks, Tom.
0:07:27 > 0:07:30And any improvements you want to make, let me know.
0:07:38 > 0:07:39So good.
0:07:39 > 0:07:40So nice.
0:07:40 > 0:07:42Anything you are worried about?
0:07:42 > 0:07:46I think my only concern would be getting everything on at the start.
0:07:46 > 0:07:47Once I've got the main things on,
0:07:47 > 0:07:50then I think you'll probably have a bit more time to...
0:07:50 > 0:07:53space to breathe. But... No, I mean, it's a lovely dish.
0:07:53 > 0:07:56So I hope that I can just do it as you would like it.
0:07:56 > 0:07:57Oh, I'm sure you will.
0:08:01 > 0:08:03- How are we doing, Ping?- Good.
0:08:03 > 0:08:05OK, so you've got the final dish of the day.
0:08:05 > 0:08:07You've got the dessert.
0:08:07 > 0:08:11And we're making a malt cake with malted milk ice cream
0:08:11 > 0:08:13and a couple of little tuiles that go with it.
0:08:13 > 0:08:16- So, they're beautiful like this. - Right.
0:08:16 > 0:08:17So this is a little bit of skill.
0:08:17 > 0:08:19And that's the first thing I need to do?
0:08:19 > 0:08:21Yeah, make the tuile mix for that
0:08:21 > 0:08:23and then make the cake and ice cream.
0:08:23 > 0:08:27Ice cream - I can't tell you how much it's key to get on.
0:08:27 > 0:08:29Once it's in the freezer and its frozen, we're OK.
0:08:29 > 0:08:32We can breathe a sigh of relief and mop our brows.
0:08:32 > 0:08:33It's no worries, OK?
0:08:33 > 0:08:37And now into the tuile... creme fraiche.
0:08:37 > 0:08:40That, my friend, is the malt cake with malted milk ice cream,
0:08:40 > 0:08:44butterscotch sauce, yeast tuile and creme fraiche.
0:08:44 > 0:08:47All your skills are going to be needed
0:08:47 > 0:08:49- in getting it all done at the right time.- OK.
0:08:54 > 0:08:56I haven't attempted anything like that.
0:08:56 > 0:08:59I've never made, actually, a tuile before.
0:08:59 > 0:09:01So, this will be my first time.
0:09:01 > 0:09:03Yes. Do not panic.
0:09:03 > 0:09:05That is a big thing for me.
0:09:13 > 0:09:16The contestants have just four hours to prepare
0:09:16 > 0:09:20and cook Tom Kerridge's two-star menu.
0:09:20 > 0:09:24Amateur cooks cooking with Tom Kerridge for Michelin-starred chefs.
0:09:24 > 0:09:26This is a mammoth task.
0:09:28 > 0:09:31Angela begins work on her parsley soup.
0:09:31 > 0:09:34It's vital that the soup retains its vibrant green colour.
0:09:34 > 0:09:36Parsley, my new best friend.
0:09:37 > 0:09:40To achieve this, the parsley leaves are blanched
0:09:40 > 0:09:43and then quickly plunged into iced water.
0:09:44 > 0:09:46- OK. Lovely.- Yeah. Great. - OK, give that a minute.
0:09:49 > 0:09:51The next step is to make the base of the soup
0:09:51 > 0:09:56by cooking potatoes and onions in a parsley flavoured nage, or broth.
0:09:56 > 0:09:59At the moment, I'm feeling quite calm.
0:10:00 > 0:10:03Plenty of time to change that, though.
0:10:03 > 0:10:05Across the kitchen,
0:10:05 > 0:10:09Luke is finishing the dough for the individual breads.
0:10:09 > 0:10:12This is made first, so it's given time to prove.
0:10:12 > 0:10:17Next, he makes a start on the stout foam that will top the mussels.
0:10:17 > 0:10:20It's important the quantities are exact.
0:10:20 > 0:10:23If the mixtures too thick or too thin,
0:10:23 > 0:10:24it won't create a foam.
0:10:24 > 0:10:26I have not made foams before.
0:10:34 > 0:10:36It's an induction hob.
0:10:36 > 0:10:38I don't know how quickly these things come up.
0:10:38 > 0:10:39They come up very, very quickly.
0:10:39 > 0:10:42Because you poured it over, start again.
0:10:42 > 0:10:44- Start completely again?- Oh, yeah.
0:10:46 > 0:10:48So, Jack has a lot to do.
0:10:49 > 0:10:51He's got the biggest jobs out of everybody.
0:10:51 > 0:10:53This is going to be a case of cracking on.
0:10:53 > 0:10:55Getting my head down and really ploughing through.
0:10:55 > 0:10:56Getting all the prep done
0:10:56 > 0:10:59and hopefully I'll be all right for service.
0:10:59 > 0:11:03Jack's first task is to cook the lentils for his dhal puree.
0:11:06 > 0:11:09Before moving on to his savoury carrot cake.
0:11:09 > 0:11:11Get this one done. Then get the ragout going.
0:11:11 > 0:11:14And then we can begin to feel we're on top of it, all right?
0:11:14 > 0:11:15All right. OK.
0:11:19 > 0:11:22Jack, at the minute, has not quite broken out of a smile yet.
0:11:22 > 0:11:25I've been waiting for him to relax just a little bit,
0:11:25 > 0:11:27but he's doing all right. He's doing all right.
0:11:33 > 0:11:35Timer. We're on.
0:11:35 > 0:11:36Cool. Thanks, Tom.
0:11:40 > 0:11:42Pastry is an exact science.
0:11:43 > 0:11:47So Ping must follow Tom's recipe with absolute precision.
0:11:50 > 0:11:52All in control?
0:11:52 > 0:11:54- Er, so far.- You seem very calm.
0:11:54 > 0:11:56- Thank you.- Good.
0:11:56 > 0:11:59To make the malted milk ice cream,
0:11:59 > 0:12:02the custard must be heated to exactly 82 degrees
0:12:02 > 0:12:04before being left to cool.
0:12:04 > 0:12:07Ping seems very controlled, calculated.
0:12:07 > 0:12:10She's read the recipe three or four times. She's ahead.
0:12:10 > 0:12:12She's got the ice cream custard made.
0:12:12 > 0:12:14She's about to make the cake now.
0:12:14 > 0:12:17The cake... There's a lot of little processes.
0:12:17 > 0:12:19She seems to be very thorough.
0:12:19 > 0:12:22So I'm fairly certain that she'll be on top of this.
0:12:23 > 0:12:26Her malt cake is ready to go in the oven
0:12:26 > 0:12:28when she notices something.
0:12:28 > 0:12:31I forgot to put the baking powder in.
0:12:32 > 0:12:34All right. How am I going to best do this?
0:12:34 > 0:12:38I think I'm going to put the baking powder in here and whisk it in.
0:12:38 > 0:12:41I forgot to put the baking powder in.
0:12:41 > 0:12:45So, what I'm going to do is put the powder in and whisk it in?
0:12:45 > 0:12:48- Yeah, do you need a hand? - Yes, please.- All right.
0:12:50 > 0:12:53- One teaspoon, yeah?- Yes.
0:12:53 > 0:12:54SHE BLOWS A RASPBERRY
0:12:54 > 0:12:58With the baking powder added last,
0:12:58 > 0:13:01Ping can only wait to see if it will affect the outcome.
0:13:10 > 0:13:13It's freezing, freezing cold this water.
0:13:13 > 0:13:17OK, chaps, where about one hour away from starter going out.
0:13:18 > 0:13:21You all right there, Angela? Yes?
0:13:22 > 0:13:25One hour away from your soup, Angela.
0:13:26 > 0:13:28The next stage for Angela is
0:13:28 > 0:13:32to combine the blanched parsley and her hot nage.
0:13:32 > 0:13:35- This is make or break, this point. - Oh, don't. Don't.
0:13:35 > 0:13:37No, this is the pressure bit.
0:13:37 > 0:13:39This is the bit...
0:13:39 > 0:13:42You get this right, then you can take a deep breath.
0:13:42 > 0:13:44This must be done as quickly as possible
0:13:44 > 0:13:48if the soup is to remain a vibrant green.
0:13:55 > 0:13:56Let's have a little look at it.
0:13:56 > 0:13:59Let's see if it's smooth.
0:13:59 > 0:14:01See that? That is beautiful.
0:14:01 > 0:14:06Once smooth, the mixture is quickly sieved over ice blocks to cool.
0:14:06 > 0:14:09That's it. What that's doing is instantly chilling that soup
0:14:09 > 0:14:11and keeping it that lovely green colour.
0:14:11 > 0:14:13- Good news, Angela.- Yeah?
0:14:13 > 0:14:15- Is that that soup looks amazing.- OK.
0:14:15 > 0:14:18- Bad news is, we've got to serve it in 35 minutes.- OK.
0:14:18 > 0:14:20OK, so...we've got to make tortellinis
0:14:20 > 0:14:22- and we've got to get everything else diced.- Yeah.
0:14:22 > 0:14:25So, what I might do is get Chrissie to dice some of the orange...
0:14:25 > 0:14:27- er, segments and confit.- Yeah.
0:14:27 > 0:14:29- We'll clean this down.- OK.
0:14:29 > 0:14:32- We'll get on to making and rolling the tortellinis, yeah?- OK.
0:14:32 > 0:14:35- All right. Chrissie, give us a quick push.- OK.
0:14:38 > 0:14:41Luke has remade his stout and cream mixture
0:14:41 > 0:14:44and adds it to a roux base.
0:14:44 > 0:14:45Yeah, we are looking OK.
0:14:45 > 0:14:47Disaster...rectified.
0:14:51 > 0:14:52I'm happy at the moment.
0:14:52 > 0:14:54I've got quite a lot of stuff to do.
0:14:54 > 0:14:56I'm worried about cleaning the mussels, to be honest.
0:14:56 > 0:14:59I've got to do all of those in ten minutes - ten a minute.
0:14:59 > 0:15:02That's six seconds a mussel. That's a lot of mussels.
0:15:02 > 0:15:07For each mussel, the gritty beards and barnacles must be removed.
0:15:09 > 0:15:11This is going to take a while.
0:15:15 > 0:15:18Jack's now on to the ragout - venison mince,
0:15:18 > 0:15:21diced salami and toasted cumin mixed with a venison stock.
0:15:24 > 0:15:25Look at that!
0:15:25 > 0:15:27You just know that's going to taste lush, don't you?
0:15:29 > 0:15:30This is ready.
0:15:30 > 0:15:33- If all else fails...- Yeah. - ..and it all goes horribly wrong,
0:15:33 > 0:15:34at least you got ragout.
0:15:36 > 0:15:41For Jack's point of view, all the difficult stuff, he's on top of.
0:15:41 > 0:15:43I've got to be honest with you,
0:15:43 > 0:15:45the one course I thought would be the hardest, the main course,
0:15:45 > 0:15:48this is the one where Jack seems to be in control.
0:15:48 > 0:15:50So, fingers crossed it stays that way.
0:15:54 > 0:15:56Luke is still preparing his mussels.
0:15:56 > 0:15:59How are we getting on? Are we behind schedule?
0:15:59 > 0:16:02Um, I don't know, but I'll just try to do them as fast as I can.
0:16:02 > 0:16:05I want to make sure they haven't got the beards on and the barnacles.
0:16:05 > 0:16:08- Are you left-handed?- I am left-handed. That's why I'm slow.
0:16:08 > 0:16:10Left-handed!
0:16:12 > 0:16:16With the malt cake still cooking and her ice cream churning,
0:16:16 > 0:16:19Ping now has to start on the delicate tuiles.
0:16:25 > 0:16:28That's a failure. It's too thick.
0:16:30 > 0:16:32That's mine.
0:16:32 > 0:16:33That's Chef's.
0:16:33 > 0:16:36So, I'd better practise, yeah?
0:16:42 > 0:16:46OK, chaps, it's half an hour until the starter goes out.
0:16:46 > 0:16:48Half an hour.
0:16:48 > 0:16:51- Are we all all right?- Yes, Chef.
0:16:51 > 0:16:53Everyone's getting a little bit nervous now.
0:16:53 > 0:16:56I'm getting a little bit nervous. Getting a little bit nervous?
0:17:17 > 0:17:18Cheers!
0:17:20 > 0:17:22Here's to a good dinner.
0:17:24 > 0:17:28We're looking at a two-star Michelin menu, serving to, you know,
0:17:28 > 0:17:31Michelin-starred chefs and there's nowhere to hide. I love it!
0:17:31 > 0:17:34I'm really expecting them to execute Tom's food
0:17:34 > 0:17:36how he'd expect it to be.
0:17:36 > 0:17:38I was on the other side last year.
0:17:38 > 0:17:41So I know what Tom's going through now.
0:17:41 > 0:17:44The pressure will be well and truly on in that kitchen. I'm telling you!
0:17:46 > 0:17:50I know, for one thing, that Tom will let nothing come through that pass
0:17:50 > 0:17:51if it doesn't meet his standard.
0:17:55 > 0:17:58These four have got to the business end of the competition.
0:18:00 > 0:18:02This is sink or swim now, isn't?
0:18:03 > 0:18:05OK, girl, we can have five minutes.
0:18:05 > 0:18:08We are behind schedule now. Suddenly, the time's gone.
0:18:08 > 0:18:10- We're in a whole world of trouble. All right?- OK.
0:18:10 > 0:18:13- So, we need... Croutons are in?- Yeah.
0:18:13 > 0:18:15- We need to dice apple.- Yeah.
0:18:15 > 0:18:18- And then we need to get your lovely soup out, OK?- OK.
0:18:18 > 0:18:21- And we need to do all of that in three minutes.- OK.
0:18:22 > 0:18:25- They're supposed to be out in five minutes.- Yeah.
0:18:25 > 0:18:28- The starters are supposed to go. - Yeah.- They're nowhere near ready.
0:18:28 > 0:18:32- Tortellini's going in?- Yeah.
0:18:33 > 0:18:36Soup, you've tasted it for seasoning?
0:18:38 > 0:18:40- Perfect.- Thank you.
0:18:47 > 0:18:49Apple, orange and cucumber in a bowl.
0:18:55 > 0:18:57OK, let's go. Tortellinis up.
0:18:59 > 0:19:01Sorry for being late.
0:19:01 > 0:19:02It's all right. It's all right.
0:19:02 > 0:19:04OK, bring that up to the pass.
0:19:05 > 0:19:08One tortellini into each bowl.
0:19:12 > 0:19:13Stunning.
0:19:17 > 0:19:21Then garnish it up with a little bit of the borage.
0:19:23 > 0:19:24Brilliant. Perfect.
0:19:26 > 0:19:28OK, then, Angela, let's go.
0:19:31 > 0:19:34- Call for service.- Service, please.
0:19:36 > 0:19:39Hey, we ran out of time a little bit in the end,
0:19:39 > 0:19:42but that soup is phenomenal.
0:19:42 > 0:19:44- Well done.- Thank you. Thanks so much.
0:19:50 > 0:19:54Soon I'll find out what some of the greatest chefs
0:19:54 > 0:19:58in the world think about my dish.
0:19:58 > 0:20:00Sounds ridiculous really, doesn't it?
0:20:01 > 0:20:02Yeah.
0:20:03 > 0:20:06Wow! I hope they like it.
0:20:09 > 0:20:13The starter is parsley soup with blue cheese tortellini,
0:20:13 > 0:20:17diced apple, salted cucumber and confit orange
0:20:17 > 0:20:20with parsley oil and borage.
0:20:27 > 0:20:31It's so alive, this dish. It's got real, fresh vibrancy to it.
0:20:31 > 0:20:34From an amateur point of view, the dangers are the tortellini.
0:20:34 > 0:20:36The pasta's lovely, cooked well.
0:20:36 > 0:20:39And then, you know, the texture of the soup... It's good.
0:20:39 > 0:20:41And you've got the colour of the soup as well. It's GREEN!
0:20:41 > 0:20:45You know, the herb's been treated with the utmost respect.
0:20:45 > 0:20:47It's really interesting, the different textures -
0:20:47 > 0:20:49the crunchiness of the apple, the croutons
0:20:49 > 0:20:51and the explosion of the blue cheese.
0:20:51 > 0:20:53I think it works really well.
0:20:53 > 0:20:56Oh, I think for an amateur this is pretty difficult.
0:20:56 > 0:20:58It's something that Tom would serve in his restaurant.
0:20:58 > 0:21:01So, you know, for any amateur, that's no easy thing.
0:21:01 > 0:21:04Yeah, I'm enjoying it. It's really...
0:21:04 > 0:21:06It's the perfect start to a great menu.
0:21:17 > 0:21:19What a fantastic effort. Great job.
0:21:19 > 0:21:21- Well done. Thank you. - Thank you so much.
0:21:21 > 0:21:25Not easy to get something that's meant to be green that green.
0:21:25 > 0:21:28- I know.- And I was very, very impressed.
0:21:28 > 0:21:31And you've got the big man watching over you, haven't you?
0:21:31 > 0:21:33- Every move, yeah?- Yeah.
0:21:33 > 0:21:36For any amateur to make one of Tom's dishes, I think you did a good job.
0:21:36 > 0:21:39- Thank you ever so much. Thank you. - Well done.- Thank you.
0:21:42 > 0:21:44Don't know why I can't stop crying,
0:21:44 > 0:21:47but, um, just ignore that bit. And er...
0:21:47 > 0:21:49Yeah, it feels fantastic.
0:21:49 > 0:21:52Really fantastic.
0:22:00 > 0:22:02Luke, how are we looking on being ready on mussels?
0:22:02 > 0:22:04Um, yeah, I'm just doing the vegetables now.
0:22:04 > 0:22:05Everything else is done.
0:22:05 > 0:22:08- How long will it take you to dice the veg?- 15 minutes.
0:22:08 > 0:22:11- Because we're behind schedule. - I might be able to do it in ten.
0:22:11 > 0:22:13We're going to be late ten minutes.
0:22:15 > 0:22:16It's a bit late.
0:22:16 > 0:22:19So now I'm feeling a little bit flustered.
0:22:19 > 0:22:21Just make sure I get these little touches right.
0:22:21 > 0:22:25You know, getting everything cut correctly is difficult, you know?
0:22:25 > 0:22:28It's much more precise than anything I've ever done before.
0:22:29 > 0:22:33Once chopped, the veg are cooked along with the mussels.
0:22:33 > 0:22:35If it needs salt. If it needs salt.
0:22:35 > 0:22:37- No, I think it's all right. - The breads are ready.
0:22:37 > 0:22:39Let's get the breads out. Let's go.
0:22:44 > 0:22:47It's all coming to a head. The foam's ready.
0:22:47 > 0:22:48The breads are all done.
0:22:48 > 0:22:50Yeah, I think we're just plating up now.
0:22:54 > 0:22:57- So, this is ready to go, yeah?- Yeah.
0:22:57 > 0:23:00Now, I'm having to put my massive trust in you for this, yeah?
0:23:00 > 0:23:02Yeah, yeah.
0:23:02 > 0:23:04- It's about a ladle.- Yep.
0:23:04 > 0:23:05Lovely. Perfect.
0:23:05 > 0:23:08Plenty sauce, Chef, plenty sauce.
0:23:11 > 0:23:13- Foam up.- Foam up.
0:23:16 > 0:23:18Love it!
0:23:18 > 0:23:20OK, put them on and I'll put lids on.
0:23:21 > 0:23:23Get those lovely loaves of bread.
0:23:23 > 0:23:25Get them on.
0:23:25 > 0:23:26Service!
0:23:28 > 0:23:30- Well done.- Oh, cheers.
0:23:30 > 0:23:32- How was that?- Yeah, it was good.
0:23:32 > 0:23:34I knew some tasks would take me longer.
0:23:34 > 0:23:36It looked right. It looked amazing.
0:23:36 > 0:23:39- So...well done, Chief.- Cheers.
0:23:47 > 0:23:50I think it tasted like when Tom did it.
0:23:50 > 0:23:51Ah!
0:23:51 > 0:23:57So, hopefully, the best chefs in the world out there like it as well.
0:24:00 > 0:24:05The fish course is moules marinieres with a warm stout foam
0:24:05 > 0:24:08and an individual brown bread.
0:24:14 > 0:24:18The thing for me is it's just missing that little touch of seasoning.
0:24:18 > 0:24:22Nice to see the consistency of that veg cut.
0:24:22 > 0:24:25Nicely cooked. Not an easy thing to get right,
0:24:25 > 0:24:28but it's nice to see a little bit of nice skill in there as well.
0:24:28 > 0:24:29Which is great.
0:24:29 > 0:24:32The mussels were cooked really well. I think the balance of the dish,
0:24:32 > 0:24:35there's some nice skill in there, like Michael was saying.
0:24:35 > 0:24:37So they've obviously got some skill.
0:24:37 > 0:24:40I thought the bread was very light and when you mixed it in
0:24:40 > 0:24:43with that lovely bouillon, yeah, it was pretty special.
0:24:43 > 0:24:47- It's a winter...winter warmer.- I've actually had that dish.- Have you?
0:24:47 > 0:24:51- Yeah, it's not far off it.- Really? - Yeah. So he's done really well.
0:25:01 > 0:25:03- Hi, Luke.- Hi there.- How are you?
0:25:03 > 0:25:05Yeah, I'm good thanks. A bit tired.
0:25:05 > 0:25:09Tired? You don't say you're tired to this table. Trust me.
0:25:09 > 0:25:13- You still seem pretty chipper about the whole thing, so...- Yeah.
0:25:13 > 0:25:15- So, it went well? - Yeah, it went pretty well.
0:25:15 > 0:25:17It was a really good day.
0:25:17 > 0:25:20From my point of view, the mussels I was really looking at,
0:25:20 > 0:25:21they're cooked bang on.
0:25:21 > 0:25:23- So, you should be proud of yourself.- Oh, good.
0:25:23 > 0:25:25I'm glad you enjoyed it.
0:25:25 > 0:25:27- ALL: Well done!- Cheers, guys. Thanks a lot.
0:25:32 > 0:25:35Cooking for some of the best chefs...
0:25:35 > 0:25:37with one of the best chefs...
0:25:37 > 0:25:39feels pretty good.
0:25:40 > 0:25:42It's a very surreal experience.
0:25:48 > 0:25:50OK, boys, you are about to go on the main course.
0:25:50 > 0:25:52This is the main thing, I need all hands on deck.
0:25:52 > 0:25:56These boys are going to reheat everything else that you've cooked.
0:25:56 > 0:25:58- OK.- They won't adjust the seasoning either.
0:25:58 > 0:26:00So, it's got to be bang on.
0:26:00 > 0:26:01Got to be bang on.
0:26:03 > 0:26:06What we are looking at doing is trying to get colour on the venison.
0:26:08 > 0:26:10Flip them. There you go.
0:26:10 > 0:26:12With your spoon,
0:26:12 > 0:26:15give them a right good basting. That's it.
0:26:15 > 0:26:18OK, Chef, two minutes. Lentil dhal, please.
0:26:18 > 0:26:21Head to the pass. Off you go.
0:26:28 > 0:26:30- Carrot.- Yeah.
0:26:33 > 0:26:36OK. We're going to slice it into four. Let's go.
0:26:40 > 0:26:41OK.
0:26:43 > 0:26:45A bit of toasted lime on top.
0:26:53 > 0:26:55- Are you happy?- Yeah, good.- Brilliant.
0:26:55 > 0:26:57- Call for service.- Service, please.
0:26:59 > 0:27:02- Chief, seriously, well done.- Cheers.
0:27:02 > 0:27:04- Seriously well done. - Thank you very much.
0:27:04 > 0:27:07It was a huge amount of work to do there. Amazing!
0:27:07 > 0:27:11- And you've impressed me hugely. That was phenomenal.- Cheers. Thanks.
0:27:11 > 0:27:12Thank you very much.
0:27:16 > 0:27:18That was pretty tough, it has to be said.
0:27:18 > 0:27:20Yeah, I'm really pleased with how it went.
0:27:20 > 0:27:22I think Tom seemed pretty happy.
0:27:26 > 0:27:29It's an amazing thing to be able to cook Tom's food
0:27:29 > 0:27:31because you know it's at such a high level.
0:27:31 > 0:27:33So I just hope those guys enjoy it as well.
0:27:36 > 0:27:39The main course is seared venison
0:27:39 > 0:27:43with spiced carrot, carrot cake,
0:27:43 > 0:27:47game ragout, toasted lentil dhal,
0:27:47 > 0:27:51lime and a venison sauce.
0:27:58 > 0:28:01From the moment this dish was put down,
0:28:01 > 0:28:03we knew it was going to be a serious main course.
0:28:03 > 0:28:06There's so many things that could trip you up here.
0:28:06 > 0:28:08The spice, the seasoning,
0:28:08 > 0:28:11the level of complexity of the component parts.
0:28:11 > 0:28:14To pull this off and to make it work
0:28:14 > 0:28:16is actually a fantastic achievement.
0:28:16 > 0:28:18The elements of the dish, the way they're brought together,
0:28:18 > 0:28:20the cooking of the venison, Tom Kerridge
0:28:20 > 0:28:24and whoever cooked this have brought this together absolutely perfectly.
0:28:24 > 0:28:26Wow!
0:28:26 > 0:28:28Each element is cooked perfectly.
0:28:28 > 0:28:31And I just had to remind myself these are amateurs.
0:28:31 > 0:28:33They are not professionals. This is pretty good cooking.
0:28:33 > 0:28:34- Serious cooking.- Yeah.
0:28:34 > 0:28:38From the moment the plate goes down, you know, the smell hits you
0:28:38 > 0:28:41and that carries right through to...to the taste.
0:28:41 > 0:28:44That's a tough dish for any professional chef to get right
0:28:44 > 0:28:46let alone an amateur.
0:28:46 > 0:28:48It's brilliant!
0:28:55 > 0:28:57What could have been a very tricky dish
0:28:57 > 0:29:00and very difficult to execute,
0:29:00 > 0:29:02we think you did a top job.
0:29:02 > 0:29:05And I have to say I'm really, really impressed.
0:29:05 > 0:29:07Thank you, Simon.
0:29:07 > 0:29:10Jack, I think today is a day that has to stay with you
0:29:10 > 0:29:12for a long, long time, young man,
0:29:12 > 0:29:16because I'm in awe of the chefs I'm sitting with here today,
0:29:16 > 0:29:17but you've been cooking for them
0:29:17 > 0:29:19and you've absolutely nailed it, mate.
0:29:19 > 0:29:21- Well done.- Thank you. Thank you so much.
0:29:21 > 0:29:24- Well done.- Thank you very much.
0:29:24 > 0:29:26Thank you, Simon.
0:29:27 > 0:29:28Pull up your trousers.
0:29:28 > 0:29:31THEY LAUGH
0:29:31 > 0:29:32You're not that perfect!
0:29:34 > 0:29:36Build him up, knock him down!
0:29:40 > 0:29:43For those chefs to say those things about it,
0:29:43 > 0:29:45it's just an incredible feeling
0:29:45 > 0:29:47and there's no real words to describe it.
0:29:47 > 0:29:49It's just amazing. Loved it!
0:29:52 > 0:29:54This is like the fourth batch.
0:29:55 > 0:29:59Ping has one final chance to get her tuiles right.
0:30:09 > 0:30:11They look lovely. They're looking very good.
0:30:11 > 0:30:13I think now it's OK.
0:30:13 > 0:30:16Back on track. Just need to actually pipe the cream on.
0:30:17 > 0:30:19One tuile at a time.
0:30:19 > 0:30:21See if we can get seven.
0:30:21 > 0:30:23Very careful.
0:30:23 > 0:30:25And gently on there. Beautiful.
0:30:31 > 0:30:33Should do one more for safety.
0:30:37 > 0:30:40OK. Let's get your six plates up.
0:30:51 > 0:30:53How are you doing with balling ice cream?
0:30:53 > 0:30:56- Are you OK balling ice cream? - I think so.- OK.
0:31:01 > 0:31:03That's how to ball an ice cream.
0:31:06 > 0:31:08PING SQUEALS
0:31:08 > 0:31:10Oh, no!
0:31:10 > 0:31:12We'll save the day. Don't worry.
0:31:12 > 0:31:15- Bloody sleeves!- In moments of stress, it's worth staying calm.
0:31:20 > 0:31:23Brilliant. A few sprinklings of the frosted malt.
0:31:23 > 0:31:26These tuiles against the ice cream.
0:31:26 > 0:31:27Perfect.
0:31:27 > 0:31:29And the yeast tuile on the top.
0:31:29 > 0:31:32Stick it in wherever you like.
0:31:32 > 0:31:35Look at that! That's a work of art, Ping.
0:31:35 > 0:31:37- Call service.- Service!
0:31:37 > 0:31:40When that tuile goes in,
0:31:40 > 0:31:42we can start sending these three.
0:31:44 > 0:31:46Thank you very much, boys.
0:31:46 > 0:31:47Well done, girl.
0:31:47 > 0:31:50- Thank you very much.- Lovely food.
0:31:50 > 0:31:52I know there was a scary bit at the beginning,
0:31:52 > 0:31:53but the end result is fantastic.
0:31:53 > 0:31:55Well done. You should be very proud of yourself.
0:31:55 > 0:31:58Thank you very much. Thank you. It was great.
0:31:58 > 0:32:00PING SIGHS
0:32:00 > 0:32:04Don't think I ever want to do tuile again.
0:32:06 > 0:32:08I thought the taste is really good.
0:32:08 > 0:32:11And, you know, everything was right in the end.
0:32:11 > 0:32:13So, I think I've done it justice.
0:32:13 > 0:32:15And I hope I've done enough to impress them.
0:32:21 > 0:32:25The dessert is malt cake with malted milk ice cream,
0:32:25 > 0:32:28an orange tuile filled with creme fraiche,
0:32:28 > 0:32:32a yeast tuile and a butterscotch sauce.
0:32:32 > 0:32:35If you went to any top-class restaurant,
0:32:35 > 0:32:39you might find something looking just like this.
0:32:46 > 0:32:48The cake is almost sort of brownie texture.
0:32:48 > 0:32:50It's got a real lovely maltiness to it.
0:32:50 > 0:32:52Love the ice cream. Just delicious.
0:32:52 > 0:32:57The whole complexity of the dish comes together in harmony.
0:32:57 > 0:32:59The thinness of the wafers.
0:32:59 > 0:33:01I like the thinness of the brandy snap.
0:33:01 > 0:33:04That is a real skill. And the little creme fraiche,
0:33:04 > 0:33:07the way that cuts the richness of the cake... Wow!
0:33:07 > 0:33:10There isn't anything on there that I can technically fault
0:33:10 > 0:33:13in terms of execution. It's...it's...
0:33:13 > 0:33:16I'm sure Tom would say that is exactly as it should be.
0:33:16 > 0:33:17I mean, it's delicious.
0:33:17 > 0:33:20It's just such a well executed plate of food
0:33:20 > 0:33:23that professional chefs would struggle to do it.
0:33:23 > 0:33:25Very, very surprised with, you know, the skills there.
0:33:25 > 0:33:27It's good... Really, really good.
0:33:27 > 0:33:30What a brilliant end to a fantastic meal.
0:33:39 > 0:33:42- ALL: Hello.- Hello. Good evening.
0:33:42 > 0:33:44Wow! What a dish!
0:33:44 > 0:33:47That was like a serious piece of dessert cooking.
0:33:47 > 0:33:49- I mean, goodness me!- Well done.
0:33:49 > 0:33:51Amazing day. And you very much.
0:33:51 > 0:33:52- Good luck.- Thank you.
0:33:54 > 0:33:57I'm still on a high, actually.
0:33:57 > 0:33:59I think I have to pinch myself...
0:33:59 > 0:34:01Yeah, that just happened. Yes.
0:34:05 > 0:34:07What an amazing day. Four amateur cooks.
0:34:08 > 0:34:12A huge amount of learning. And what an honour, what a privilege.
0:34:13 > 0:34:15But they've got a take all they've learned now
0:34:15 > 0:34:17and fight for their place in the final three.
0:34:17 > 0:34:19One of them is going to go home.
0:34:19 > 0:34:23Who's it going to be? Because these four are strong.
0:34:50 > 0:34:53This is a big day.
0:34:54 > 0:34:56We have two tests for you.
0:34:58 > 0:35:00After this first test,
0:35:00 > 0:35:03two of you will go straight through to the final.
0:35:05 > 0:35:08The other two will have to cook off against each other
0:35:08 > 0:35:10for the remaining place.
0:35:19 > 0:35:23At the end of this, we will have found our final three.
0:35:27 > 0:35:30This is your first test.
0:35:30 > 0:35:32An invention test.
0:35:32 > 0:35:34Reveal your ingredients.
0:35:39 > 0:35:42That's right...the humble chicken.
0:35:43 > 0:35:47We want you to cook for us one dish
0:35:47 > 0:35:51using that chicken and some of the larder.
0:35:52 > 0:35:56We want skill. We want flavour. We want texture.
0:35:56 > 0:35:59We want something delicious.
0:36:00 > 0:36:02One hour.
0:36:02 > 0:36:03Ladies and gentlemen,
0:36:03 > 0:36:04let's cook!
0:36:09 > 0:36:11This is a brilliant test,
0:36:11 > 0:36:13but the end bits of the, you know,
0:36:13 > 0:36:16two go through and two have to cook against each other...
0:36:16 > 0:36:18that is...that's harsh.
0:36:22 > 0:36:26Just got to focus and get it right.
0:36:26 > 0:36:28Get it properly right.
0:36:35 > 0:36:39I'm really, really scared, truth to be told.
0:36:39 > 0:36:41You've put so much into this competition,
0:36:41 > 0:36:43this is a tough round, isn't it?
0:36:43 > 0:36:46Right now, a lot rests on that chicken.
0:36:46 > 0:36:47So, I'd better crack on.
0:36:49 > 0:36:51You are halfway.
0:36:51 > 0:36:53Halfway to going straight through
0:36:53 > 0:36:55or halfway toward a cook-off.
0:36:58 > 0:37:01None of us expected this, so yeah, it's a tough one.
0:37:01 > 0:37:04Definitely, but I think you've just got to go for it,
0:37:04 > 0:37:06get stuck in, and that's what I'm trying to do.
0:37:14 > 0:37:16Ten minutes to finish off your dishes.
0:37:20 > 0:37:22How do you feel?
0:37:22 > 0:37:23I'm extremely nervous.
0:37:23 > 0:37:26I've never been more nervous about anything in my life.
0:37:26 > 0:37:29I really want to get through at this stage.
0:37:29 > 0:37:30I don't have to cook again today.
0:37:35 > 0:37:37We've only got three minutes, please.
0:37:39 > 0:37:40Crikey, it's tense.!
0:37:56 > 0:37:58Stop. Time's up.
0:37:58 > 0:38:00Well done. Well done.
0:38:10 > 0:38:14Luke has made chicken and mushroom gyoza cooked two ways,
0:38:14 > 0:38:17crispy and steamed,
0:38:17 > 0:38:19with stir-fried vegetables
0:38:19 > 0:38:22and a hot and sour soup.
0:38:35 > 0:38:38What's the matter with you? Look at your face. What's wrong?
0:38:38 > 0:38:42Well, this matters a lot, doesn't it, you know?
0:38:42 > 0:38:43I'm very impressed.
0:38:45 > 0:38:47I like the density of the dumplings.
0:38:47 > 0:38:49They are light enough.
0:38:49 > 0:38:51What I really like more than anything is
0:38:51 > 0:38:53the quality of your soup.
0:38:54 > 0:38:59It's meaty. It's got like a flavour of ginger, a flavour of chilli.
0:38:59 > 0:39:02- That, I think, is wonderful.- Thanks.
0:39:03 > 0:39:06Good flavoured broth you've got there, Luke.
0:39:06 > 0:39:09I like the sourness of it from the vinegar
0:39:09 > 0:39:13and I like the sharpness and spice from the chilli. I really like it.
0:39:13 > 0:39:16It's got viscosity as well as it's got depth of flavour.
0:39:16 > 0:39:18It sort of sticks to your lips and it's lovely.
0:39:18 > 0:39:19Thanks a lot, guys.
0:39:22 > 0:39:25It went OK. It went OK.
0:39:25 > 0:39:27And I got pretty good feedback, you know?
0:39:27 > 0:39:30It was...for an invention test, it's pretty good.
0:39:31 > 0:39:34I just hope it's enough. I don't want to have to cook again.
0:39:34 > 0:39:35I don't know if I could take it.
0:39:39 > 0:39:43Ping's dish is pan-roasted and poached chicken
0:39:43 > 0:39:45with butter garlic rice,
0:39:45 > 0:39:48bok choi,
0:39:48 > 0:39:52chilli sauce and a chicken jus.
0:40:02 > 0:40:05There's not a great deal of complexity going on here.
0:40:05 > 0:40:07I'm used to getting surprises from you.
0:40:07 > 0:40:10I'm used to getting elaborate dishes from you.
0:40:10 > 0:40:13Nicely cooked chicken, soy, ginger, little bit of chilli.
0:40:13 > 0:40:15It's good...
0:40:15 > 0:40:17it's not remarkable.
0:40:18 > 0:40:20Rice is cooked beautifully.
0:40:20 > 0:40:22Your sauce is wonderful and salty.
0:40:22 > 0:40:24Your vegetables are lovely and succulent.
0:40:24 > 0:40:28I just feel like it needs...it needs something else to make it majestic.
0:40:28 > 0:40:31It's a bit...OK.
0:40:31 > 0:40:33Thank you.
0:40:38 > 0:40:41I'm really disappointed, um...
0:40:41 > 0:40:45because it just didn't hit the mark really.
0:40:47 > 0:40:50So I'm probably cooking in the cook-off.
0:40:53 > 0:40:56Jack has stuffed a chicken leg
0:40:56 > 0:40:59with chicken livers, pancetta and tarragon.
0:40:59 > 0:41:02He's serving it with crushed potatoes, leeks,
0:41:02 > 0:41:05wild mushrooms and a tarragon sauce.
0:41:13 > 0:41:16I've got this sweet crunch of the thigh meat,
0:41:16 > 0:41:18which is wonderful and rich.
0:41:18 > 0:41:21I've got that lovely flavour of that stuffing with the rich chicken
0:41:21 > 0:41:25and a little bit of liver in the background of it, which is wonderful.
0:41:25 > 0:41:27The skin is a bit flobby, but that's OK.
0:41:27 > 0:41:31And a lot of work in here, Jack, a lot of skill and a lot of work.
0:41:31 > 0:41:33It tastes great, mate.
0:41:33 > 0:41:37Tarragon, leek and chicken is wonderful.
0:41:37 > 0:41:40Your leeks are nice and soft and plenty of pepper, which I love.
0:41:40 > 0:41:42It does taste good.
0:41:48 > 0:41:50I feel relieved, actually.
0:41:50 > 0:41:52I was really worried about that.
0:41:52 > 0:41:55Obviously, very disappointed with my presentation
0:41:55 > 0:41:57and I knew it didn't look good. I just rushed at the end, so...
0:41:57 > 0:42:00So, yeah, there's some good things and some bad things,
0:42:00 > 0:42:02but I think probably for me at the moment
0:42:02 > 0:42:03the good is outweighing the bad.
0:42:06 > 0:42:11Angela has cooked chicken with tarragon and wild mushrooms
0:42:11 > 0:42:13accompanied with mashed potato
0:42:13 > 0:42:15and a white wine and chicken jus.
0:42:16 > 0:42:19It looks like someone's cared about it
0:42:19 > 0:42:21and it looks infinitely munchable.
0:42:24 > 0:42:26I hope it doesn't disappoint.
0:42:35 > 0:42:38Today, you've got your presentation absolutely right,
0:42:38 > 0:42:41but you've forgotten the seasoning, Angela.
0:42:41 > 0:42:43The chicken needs more seasoning.
0:42:43 > 0:42:45The mashed potato needs more seasoning.
0:42:45 > 0:42:47The mushrooms need more seasoning.
0:42:47 > 0:42:49And the sauce needs to be more vibrant with tarragon.
0:42:49 > 0:42:51And I don't know what's happened here,
0:42:51 > 0:42:53but it seems to have just disappeared.
0:42:53 > 0:42:56I'm sort of quite shocked by it. I'm quite surprised
0:42:56 > 0:42:58because it's not cooked that well.
0:42:58 > 0:43:00I completely agree with John.
0:43:00 > 0:43:02Where has the flavour gone?
0:43:03 > 0:43:06Your taste buds have deserted you for 20 minutes.
0:43:11 > 0:43:15Very, very annoyed with myself.
0:43:18 > 0:43:22Lack of seasoning, I think, is...
0:43:22 > 0:43:25..the crime of cooking, you see.
0:43:25 > 0:43:27Yeah, I'm really...
0:43:31 > 0:43:34I'm very annoyed with myself. That's all I can say.
0:43:38 > 0:43:42Two of you will be going straight through to the final three.
0:43:43 > 0:43:47Two of you are going to have to cook off against each other
0:43:47 > 0:43:50for that third place.
0:43:51 > 0:43:54Right, let us do what we've got to do and make a decision.
0:43:54 > 0:43:56Thank you. Off you go.
0:44:11 > 0:44:12What do you reckon?
0:44:20 > 0:44:23You've got to say, the boys deserve their place in the final three.
0:44:23 > 0:44:26The boys were the ones that really went for it. Really went for it.
0:44:26 > 0:44:28Yeah, absolutely right.
0:44:28 > 0:44:32The girls, I don't think they were very ambitious.
0:44:32 > 0:44:35I really don't. I think they played it safe.
0:44:48 > 0:44:49A tough decision.
0:44:53 > 0:44:56The two cooks going straight through to the final three are...
0:45:00 > 0:45:01..Jack and Luke.
0:45:03 > 0:45:05Well done. Well done, boys.
0:45:09 > 0:45:11Gentlemen, congratulations.
0:45:13 > 0:45:14Ladies...
0:45:16 > 0:45:18..the fight's on.
0:45:19 > 0:45:20One hour to cook that dish
0:45:20 > 0:45:24that's going to secure your place in the final. Off you go.
0:45:47 > 0:45:50- What are you cooking for us, Ping? - It's called dinner at home.
0:45:50 > 0:45:53Basically, it's a tribute to my mum and what she cooks for us.
0:45:53 > 0:45:57So today we're going to have pork and liver soup with ginger
0:45:57 > 0:46:00and salted egg fried chicken
0:46:00 > 0:46:02and a braised gai lan
0:46:02 > 0:46:05with pork and prawns two ways.
0:46:05 > 0:46:08- Are you going to fight for that place?- Yes, definitely.
0:46:08 > 0:46:10I'll give it a good go.
0:46:15 > 0:46:18Ping looks like she's gone back to her classic self.
0:46:18 > 0:46:21We've got three little bits of one main mini banquet.
0:46:22 > 0:46:26The issue for me is the strong flavours that are in this dish.
0:46:26 > 0:46:28Liver soup...
0:46:28 > 0:46:31I've never had it before. Really?
0:46:31 > 0:46:34I tell you what, if I saw it on a menu, I'm not sure I'd order it.
0:46:38 > 0:46:40You are halfway.
0:46:40 > 0:46:4230 minutes left.
0:46:42 > 0:46:44Ladies, down to you.
0:46:52 > 0:46:55- Not all is lost, Angela.- I know. - That's what you've got to do.- Yeah.
0:46:55 > 0:46:57- Dust yourself off and away you go. - Yeah, yeah.
0:46:57 > 0:47:01- What he wanted to cook for us? - I'm cooking, um...er...
0:47:02 > 0:47:05- A very good question.- Brilliant!
0:47:05 > 0:47:07You're the only one who knows, Angela.
0:47:07 > 0:47:11I'm cooking fillet of gurnard with crispy squid,
0:47:11 > 0:47:13samphire with brown shrimp
0:47:13 > 0:47:16and also some saffron potatoes.
0:47:16 > 0:47:18Have you brought a bag of flavour with you?
0:47:18 > 0:47:20I can't believe I left the flavour behind.
0:47:20 > 0:47:23So, I really hope so, yeah.
0:47:28 > 0:47:31Angela's dish could be beautiful
0:47:31 > 0:47:34if she can get the different fish cooked perfectly.
0:47:35 > 0:47:37Presentation is really important
0:47:37 > 0:47:39and it can't look like a fish has fallen in a puddle.
0:47:39 > 0:47:42All those ingredients, they're gorgeous things.
0:47:42 > 0:47:45They should be celebrated, not just chucked together at the last minute.
0:47:51 > 0:47:54Just five minutes left. Five minutes left.
0:48:13 > 0:48:15That's it! Your time is up.
0:48:29 > 0:48:31Angela, could we have you, please?
0:48:45 > 0:48:48Angela has made pan-fried gurnard
0:48:48 > 0:48:50with deep-fried squid,
0:48:50 > 0:48:53saffron potatoes, samphire,
0:48:53 > 0:48:57brown shrimps and a spicy shellfish sauce.
0:49:08 > 0:49:10Your gurnard is cooked brilliantly.
0:49:10 > 0:49:13It's just so soft. Your squid is crispy.
0:49:13 > 0:49:16There's a hint of saffron in your potatoes.
0:49:16 > 0:49:20Honestly, I'm happy. I haven't got any criticism at all.
0:49:20 > 0:49:22Really, really happy with that.
0:49:22 > 0:49:25- Thanks.- And so should you be.
0:49:26 > 0:49:28I am. Thank you.
0:49:30 > 0:49:33I think that harissa in the sauce
0:49:33 > 0:49:35and the spiciness is a wonderfully clever thing
0:49:35 > 0:49:39because you get smokiness as well as the sweetness of the shellfish.
0:49:39 > 0:49:43As a dish, the flavours are great. That's the Angela we know.
0:49:43 > 0:49:46We've still got this presentation of finesse issue.
0:49:46 > 0:49:49The fish itself could probably be a little bit more symmetrical.
0:49:49 > 0:49:52The whole thing probably just a little bit tighter,
0:49:52 > 0:49:54but flavours - great.
0:49:54 > 0:49:58- We've found our flavour back again. - Phew!
0:49:58 > 0:50:01- Thanks, Angela.- Thank you. - Well done. Well done. Well done.
0:50:03 > 0:50:05Feeling really relieved.
0:50:05 > 0:50:08Relieved that the flavour was back.
0:50:08 > 0:50:11Who knows if I've done enough, really?
0:50:11 > 0:50:13I... You know...
0:50:13 > 0:50:14I hope so.
0:50:16 > 0:50:20But if I haven't, at least I go out on a high,
0:50:20 > 0:50:23which is good.
0:50:30 > 0:50:32Ping, could you bring your dish up, please?
0:50:46 > 0:50:50Ping's dish is pork and liver soup,
0:50:50 > 0:50:54salted egg fried chicken with curry leaves,
0:50:54 > 0:50:57braised gai lan with pork and prawns
0:50:57 > 0:50:59and rice.
0:51:00 > 0:51:02Very, very lovely.
0:51:02 > 0:51:03Very elegant.
0:51:22 > 0:51:25It's incredible, all the different flavours
0:51:25 > 0:51:28and the different textures and all the things that are going on.
0:51:28 > 0:51:30Your soup is light as you like.
0:51:30 > 0:51:33It's like a consomme and it's got a little bit of the liver background,
0:51:33 > 0:51:37but the flavour of pork and the really fresh flavour of ginger.
0:51:37 > 0:51:43Your chicken is crispy and soft in the middle with the salty duck egg
0:51:43 > 0:51:48and the vibrance of the curry leaves around the outside I absolutely love.
0:51:48 > 0:51:51The gai lan and the pork and prawn... nice.
0:51:51 > 0:51:53I like it.
0:51:53 > 0:51:55Everything is cooked really beautifully.
0:51:55 > 0:51:57Everything is seasoned really beautifully.
0:51:57 > 0:51:59For me, I think it's really exciting.
0:51:59 > 0:52:03I think it's really interesting. And I love the effort.
0:52:04 > 0:52:06Your soup is a new one to me.
0:52:06 > 0:52:10If I see it ever again on a menu, I'm going to rush to order it.
0:52:10 > 0:52:14You constantly throughout this competition have given me surprises
0:52:14 > 0:52:16that I haven't tasted before
0:52:16 > 0:52:18and presented in such a beautiful way.
0:52:18 > 0:52:22You've done it again today. I think that soup is incredible.
0:52:22 > 0:52:23Thank you.
0:52:26 > 0:52:27Thanks, Ping.
0:52:33 > 0:52:37Ladies, thank you very much. An emotional day.
0:52:40 > 0:52:42We now have to make a decision.
0:52:42 > 0:52:45Probably one of the most difficult decisions
0:52:45 > 0:52:47we've had to make in ten years.
0:52:47 > 0:52:49Thank you very much indeed.
0:52:49 > 0:52:51Give us a chance and we'll get you back in
0:52:51 > 0:52:54as soon as we can tell you what's happening.
0:52:54 > 0:52:56- Thank you.- Thanks.- Thank you.
0:53:07 > 0:53:09I see you're all smiling again now. It's good.
0:53:09 > 0:53:11Well, you know, I... It's over.
0:53:13 > 0:53:14Thank you.
0:53:23 > 0:53:26Well, both those ladies put their disappointment behind them
0:53:26 > 0:53:27and cooked up a storm.
0:53:27 > 0:53:29I mean, both cooked brilliantly.
0:53:29 > 0:53:33This is why this decision is now so hard.
0:53:34 > 0:53:37Angela's food was lovely, meltingly lovely.
0:53:37 > 0:53:40When it just works, it was great.
0:53:40 > 0:53:42As far as presentation and flavour goes,
0:53:42 > 0:53:45she got it pretty well right with her own dish.
0:53:45 > 0:53:50A little bit more finesse, maybe, but there was lovely flavours.
0:53:50 > 0:53:53It's horrible being up against one other person.
0:53:53 > 0:53:55It's like...hideous.
0:53:55 > 0:53:58It's not a nice feeling at all, but, you know,
0:53:58 > 0:54:01I really would love to have that place.
0:54:03 > 0:54:05Ping... What do you say about somebody like Ping
0:54:05 > 0:54:08who just keeps on coming up with surprise after surprise?
0:54:08 > 0:54:09You said it.
0:54:09 > 0:54:13The presentation, the work is just incredible.
0:54:13 > 0:54:15The food looks beautiful.
0:54:15 > 0:54:19And the soup was absolutely delicious.
0:54:19 > 0:54:21I'm so stressed out,
0:54:21 > 0:54:24but, you know, if I don't get through,
0:54:24 > 0:54:26I suppose, you know, that's just life,
0:54:26 > 0:54:28but I'll be really heartbroken.
0:54:28 > 0:54:32This is where we are. Two great cooks.
0:54:32 > 0:54:35The question for me is who can keep on pushing
0:54:35 > 0:54:39and battle it out against the two boys?
0:54:52 > 0:54:55Well, I know it doesn't mean much to you right there,
0:54:55 > 0:54:58but we really struggled with this.
0:54:58 > 0:55:00We really, really found this hard.
0:55:06 > 0:55:08The contestant through to the final three...
0:55:22 > 0:55:24..is Ping.
0:55:27 > 0:55:29Well done. Well done.
0:55:30 > 0:55:31Well done.
0:55:35 > 0:55:36Well done.
0:55:38 > 0:55:40Thanks ever so much.
0:55:40 > 0:55:41No, no, no problem.
0:55:49 > 0:55:51I'm disappointed, of course.
0:55:51 > 0:55:52It's like...
0:55:54 > 0:55:55..look at what you could have won.
0:55:58 > 0:56:00Everything comes to an end.
0:56:04 > 0:56:08But when I look back and think about all the things
0:56:08 > 0:56:11that we've done and I've got to experience, I mean,
0:56:11 > 0:56:13the most amazing things
0:56:13 > 0:56:18that I never ever thought I'd have the chance to do.
0:56:19 > 0:56:24Yeah, it's been fabulous. Really, really, really good.
0:56:28 > 0:56:30- Well done.- Well done, Ping.
0:56:38 > 0:56:41I can't believe I'm a finalist and I got through.
0:56:41 > 0:56:44So, it has been a horrendous day,
0:56:44 > 0:56:48but at the end, I think...
0:56:48 > 0:56:50I think it's amazing that I'm a finalist.
0:56:50 > 0:56:52And I'm really happy. I'm really chuffed.
0:56:55 > 0:56:57I am a MasterChef finalist.
0:56:57 > 0:57:00I could never have imagined when I entered this competition
0:57:00 > 0:57:04that I'd get to this stage. So I'm absolutely thrilled to be here.
0:57:05 > 0:57:08I haven't thought about the possibility of winning,
0:57:08 > 0:57:11but over the next day or so I'll have to start thinking about it
0:57:11 > 0:57:15and what am I going to have to do to take it to that next level
0:57:15 > 0:57:17cos I'm going to have to
0:57:17 > 0:57:20because Jack and Ping are incredible.
0:57:20 > 0:57:23I think you can afford yourselves a small celebration.
0:57:23 > 0:57:26Don't relax too much because next...
0:57:26 > 0:57:29we're taking you to Barcelona.
0:57:35 > 0:57:36Tomorrow night,
0:57:36 > 0:57:40the finalists will embark on the culinary adventure of a lifetime.
0:57:41 > 0:57:43Over two days in Barcelona,
0:57:43 > 0:57:46they will be immersed in the legacy
0:57:46 > 0:57:48that changed the food world.
0:57:51 > 0:57:55Our three are going to be pushed into a world that questions food.
0:57:56 > 0:57:57It was perfect.
0:57:57 > 0:58:01They are going to meet the people that dared to push those boundaries.
0:58:02 > 0:58:05And see things that are absolutely going to blow their minds.