0:00:05 > 0:00:07It's the quarterfinal
0:00:07 > 0:00:09and this week's best amateurs are back
0:00:09 > 0:00:12to face two more daunting tests.
0:00:18 > 0:00:21It's been draining mentally to get here, but, you know, worth it.
0:00:23 > 0:00:26I've got to do well competitively to stay here,
0:00:26 > 0:00:28so that's my ultimate aim.
0:00:30 > 0:00:33I think I need to harden up a bit and
0:00:33 > 0:00:34believe in myself.
0:00:36 > 0:00:39I'm very aware that one mistake could mean going home.
0:00:41 > 0:00:43The level is getting higher and is getting harder
0:00:43 > 0:00:47in that kitchen, so I'm just going to keep upping my game.
0:00:47 > 0:00:50They've proved themselves good enough to get to a quarterfinal,
0:00:50 > 0:00:52but now can they hang on?
0:00:52 > 0:00:54Can they stay in the competition?
0:00:54 > 0:00:56At the end of this, two more are going home.
0:01:06 > 0:01:10The palate and skills test. What are you going to get them to do?
0:01:10 > 0:01:14Chicken liver pate, a chutney called onions Madagascar and Melba toast.
0:01:14 > 0:01:16One of the skills of a chef
0:01:16 > 0:01:19is understanding which dish to make first.
0:01:19 > 0:01:21Your timing is paramount.
0:01:21 > 0:01:23John starts with the chutney.
0:01:23 > 0:01:25The thing that's going to take the longest to cook
0:01:25 > 0:01:27are these little onions.
0:01:27 > 0:01:30He adds sugar, bay leaves, thyme,
0:01:30 > 0:01:35sultanas, vinegar and tomato paste.
0:01:35 > 0:01:38Add a good 500ml of water to it.
0:01:38 > 0:01:42And that water over the time will eventually evaporate
0:01:42 > 0:01:45and then you've got this lovely chutney, lovely soft chutney.
0:01:45 > 0:01:46Now to make the pate.
0:01:46 > 0:01:50Onions, bacon, chicken livers and butter.
0:01:50 > 0:01:53- Livers take no time at all to cook, do they?- No.
0:01:53 > 0:01:56The skill of making the pate
0:01:56 > 0:01:58is balancing all the ingredients with the liver.
0:01:58 > 0:02:01- Too strong, liver becomes tinny. - Mmm.
0:02:01 > 0:02:04Splash a bit of brandy into it
0:02:04 > 0:02:07to give a bit of warmth to the back of your throat.
0:02:07 > 0:02:09This is where you've got to puree it.
0:02:09 > 0:02:12You know, to be able to make a pate with no recipe,
0:02:12 > 0:02:15these are serious skills, John.
0:02:15 > 0:02:18Right, that's now ready to add the next lot of butter.
0:02:18 > 0:02:19This will make if fluffier,
0:02:19 > 0:02:24richer and cool my pate down so you don't need five hours for it to set.
0:02:35 > 0:02:37- Now clarified butter.- Ooh!
0:02:37 > 0:02:41- And the butter is there to stop the pate from oxidising.- Yeah.
0:02:41 > 0:02:43- So it doesn't go grey.- Clever.
0:02:43 > 0:02:46That pate's going to take at least ten minutes to set,
0:02:46 > 0:02:49so they need to have it in with a good 15 minutes to spare.
0:02:51 > 0:02:54Melba toast, take the crusts off.
0:02:54 > 0:02:59You split the bread horizontally.
0:02:59 > 0:03:02So, I'm rolling my hot split toast on the board
0:03:02 > 0:03:04to get rid of the excess bread.
0:03:04 > 0:03:07That goes back in the oven to dry for a couple of minutes.
0:03:07 > 0:03:09If you toast it, it won't curl,
0:03:09 > 0:03:11it will just be flat and toasted crisp bread.
0:03:12 > 0:03:14Now to finish the dish.
0:03:21 > 0:03:25So, there we have it - my chicken liver pate, Melba toast
0:03:25 > 0:03:26and onions Madagascar.
0:03:26 > 0:03:28Beautiful. Absolutely beautiful.
0:03:31 > 0:03:34Mmm. Brilliant.
0:03:34 > 0:03:39This is a real test of timing and finesse.
0:03:39 > 0:03:40Let's get them in.
0:03:49 > 0:03:52John has prepared you a dish.
0:03:52 > 0:03:56We want you to taste it, work out what's in it
0:03:56 > 0:03:59and then we're going to ask you to make it.
0:03:59 > 0:04:01Ten minutes. Off you go.
0:04:05 > 0:04:08- DAVID:- I have made pate before but it was a few years ago,
0:04:08 > 0:04:11so I'm going to have to try to remember how I did it.
0:04:11 > 0:04:15It is such a difficult test, for sure. Really difficult test.
0:04:15 > 0:04:17There's a lot of flavours going on.
0:04:20 > 0:04:23I just want to eat it rather than work out what's in it,
0:04:23 > 0:04:24cos it's too nice.
0:04:29 > 0:04:33Ladies and gentlemen, you have just one hour. Let's cook.
0:04:39 > 0:04:42The ingredients have been separated onto three trays -
0:04:42 > 0:04:47one for the pate, the chutney and the Melba toast.
0:04:49 > 0:04:53Some of the ingredients have not been used by John.
0:04:53 > 0:04:56These include lamb's liver and pickled onions.
0:04:58 > 0:05:01We have had extensiveness from all our cooks,
0:05:01 > 0:05:04and that gives me a bit of comfort, cos they really looked at the dish
0:05:04 > 0:05:06and then were testing their palate.
0:05:08 > 0:05:12Sofia we've seen, as a cook, deliver some really elegant flavours
0:05:12 > 0:05:13but with little mistakes.
0:05:15 > 0:05:17I knew it was going to be tough,
0:05:17 > 0:05:21but nothing can prepare you for the level of stress that you're under.
0:05:22 > 0:05:23I can't decide.
0:05:32 > 0:05:34It's not a test I'm confident with at all.
0:05:34 > 0:05:37I've never made a pate before in my life.
0:05:37 > 0:05:40Finding it hard to identify which liver I'm using
0:05:40 > 0:05:43so I'm just going to go with what I feel feels right.
0:05:45 > 0:05:48Sofia has decided to use the lamb's liver rather than the chicken liver,
0:05:48 > 0:05:49and that's a real shame.
0:05:52 > 0:05:5315 minutes has already gone.
0:05:57 > 0:06:00David we've seen some really concise cooking from
0:06:00 > 0:06:03but his flavour combinations is what we've been questioning.
0:06:03 > 0:06:05We believe David's got a lot of skill.
0:06:05 > 0:06:07Well, here now he can prove that.
0:06:11 > 0:06:12I think I have an OK palate
0:06:12 > 0:06:17but whether I can pick up the really subtle flavours within a dish,
0:06:17 > 0:06:18we'll see.
0:06:20 > 0:06:22Would you pipe that before you chill it?
0:06:22 > 0:06:25I can't tell you things like that, David, can I?
0:06:32 > 0:06:36Oliver, who was taught by his French mother, understands the basics.
0:06:39 > 0:06:41Now all he's got to do is make a classic pate.
0:06:41 > 0:06:43It couldn't get more French
0:06:43 > 0:06:45if it rode up on a bicycle with a beret on.
0:06:49 > 0:06:50Fire!
0:06:53 > 0:06:57To have people who know what good food should taste like
0:06:57 > 0:07:00and look like say that there's some potential there,
0:07:00 > 0:07:02that's an extraordinarily nice feeling.
0:07:05 > 0:07:07Is your pate a little wet at the moment
0:07:07 > 0:07:09or are you confident it's going to set OK.
0:07:09 > 0:07:10I'm happy with that.
0:07:10 > 0:07:14I think it's going to firm up a bit as it cools, yeah.
0:07:14 > 0:07:18For all Olly's confidence, his pate looks a little runny to me.
0:07:18 > 0:07:19And it's full of booze.
0:07:22 > 0:07:24You're halfway. You've got 30 minutes left.
0:07:29 > 0:07:31Angela can cook, I know that, I know that.
0:07:32 > 0:07:36What I'm not convinced is Angela can do timings properly.
0:07:36 > 0:07:38And she's got a set time to make this.
0:07:39 > 0:07:41I really want to do well today.
0:07:41 > 0:07:43I really want to feel proud
0:07:43 > 0:07:47and feel like I've given it my absolute best shot.
0:07:47 > 0:07:49- You're right with the toast? - Yeah, I think so.
0:07:49 > 0:07:52- Do you know how to make Melba toast? - I think I do. I think you...
0:07:52 > 0:07:53Sh! OK.
0:07:55 > 0:07:57My issue with Angela right now is the chutney,
0:07:57 > 0:08:00because the chutney isn't really happening for her.
0:08:00 > 0:08:02There's just a few little bits in the pot.
0:08:02 > 0:08:05How do you make a chutney without huge amounts of flavour?
0:08:07 > 0:08:09SHE COUGHS
0:08:09 > 0:08:10You've got 15 minutes to go.
0:08:16 > 0:08:18Michael takes everyday ingredients
0:08:18 > 0:08:21and elevates them to something really, really special.
0:08:24 > 0:08:26There isn't a single ingredient I don't like
0:08:26 > 0:08:29and I eat a really wide range of foods,
0:08:29 > 0:08:32so hopefully that will put me in a pretty good position.
0:08:35 > 0:08:37- Are you all right? - I'm all right, I think.
0:08:37 > 0:08:39Does it look like and taste like John's?
0:08:39 > 0:08:41It doesn't taste as good as John's.
0:08:43 > 0:08:46That's the right answer, right?
0:08:46 > 0:08:48You have five minutes.
0:09:03 > 0:09:05That's done. Well done.
0:09:12 > 0:09:17Pate, Melba toast and onions Madagascar.
0:09:17 > 0:09:19Really, the skill was about the toast and the chutney,
0:09:19 > 0:09:22the timing and organisation.
0:09:22 > 0:09:27The pate, we gave you lamb's fry, or lamb's liver, and chicken livers.
0:09:27 > 0:09:29You of course use chicken livers.
0:09:34 > 0:09:36Let's start with you, Sofia.
0:09:38 > 0:09:40- You know what you've done wrong. - Yes.
0:09:45 > 0:09:48Your pate is really strong, strong of lamb's liver.
0:09:48 > 0:09:50It doesn't have very much butter in it.
0:09:50 > 0:09:53Your bread's been rolled out and has become more of a crisp bread
0:09:53 > 0:09:54and hasn't curled up around the edges
0:09:54 > 0:09:56so they're not dainty and soft.
0:09:56 > 0:09:59It's a very strong pate,
0:09:59 > 0:10:04but lovely sweetness and thyme running through your chutney.
0:10:04 > 0:10:07- I could probably eat that, you know. - Thank you.
0:10:09 > 0:10:12I think I got away quite lightly, having never cooked it before.
0:10:12 > 0:10:14I couldn't expect any more today.
0:10:15 > 0:10:16Michael.
0:10:25 > 0:10:29Your pate needs a lot more richness from butter.
0:10:29 > 0:10:32It just needs to be a little bit lighter, a little bit fluffier.
0:10:32 > 0:10:37Chutney, for me, is far too sweet, not spicy enough.
0:10:37 > 0:10:41Why on earth have I got fried bread rather than toast?
0:10:41 > 0:10:46I just...I focused more on the first part than the toast part.
0:10:46 > 0:10:49- Yeah. Always focus on all bits equally.- Yeah, quite right.
0:10:51 > 0:10:53If I had to do the same test again right now
0:10:53 > 0:10:56I think I could get pretty close to what he did,
0:10:56 > 0:10:58so, in terms of learning something
0:10:58 > 0:11:01from the experience, I most certainly have.
0:11:01 > 0:11:02Angela.
0:11:09 > 0:11:11- ANGELA:- Mmm.
0:11:13 > 0:11:16Oh, I was so enjoying it.
0:11:16 > 0:11:17Oh.
0:11:19 > 0:11:21Oh, you could have warned me, Angela.
0:11:21 > 0:11:25- I used the pickled onions. - Oh, really? I just found out.
0:11:25 > 0:11:26I've got pickled onion jam.
0:11:27 > 0:11:30The pate's lovely, the toast is wonderful,
0:11:30 > 0:11:33the chutney is really awful.
0:11:33 > 0:11:34Sorry.
0:11:37 > 0:11:39I, luckily, didn't have an onion.
0:11:40 > 0:11:44Great pate. Really rich, smooth, lovely.
0:11:44 > 0:11:46- I'm happy.- You would be, you didn't have an onion.
0:11:46 > 0:11:47I didn't have an onion.
0:11:49 > 0:11:54I didn't smell or taste them and go, "Oh, they're quite pickly."
0:11:55 > 0:11:57David.
0:12:06 > 0:12:09Not bad at all. Great texture on your pate, wonderful toast.
0:12:11 > 0:12:13There's way too much thyme in your chutney.
0:12:13 > 0:12:16It's really , really overpowering. Saying that, you got it right.
0:12:16 > 0:12:20You understood you had to get that chutney on first, you got it on, you did it.
0:12:20 > 0:12:23Honestly, to watch you work is magic.
0:12:23 > 0:12:25- You've got to get these flavours right, though, David.- Yeah.
0:12:27 > 0:12:31It was a real compliment when John said that he liked to watch me work,
0:12:31 > 0:12:33but, you know, I feel like it will mean nothing
0:12:33 > 0:12:35if my flavours don't come out right.
0:12:49 > 0:12:53Your pate is smooth and more the texture of a parfait
0:12:53 > 0:12:56but really rich with brandy.
0:12:56 > 0:12:59Your chutney, in my opinion, needs to be cooked down a bit more
0:12:59 > 0:13:01with a little bit more sharpness from vinegar.
0:13:01 > 0:13:03You're almost there on your Melba toast
0:13:03 > 0:13:06but you didn't take the little bits out of the insides.
0:13:07 > 0:13:11I like that brandy you've got on the pate.
0:13:11 > 0:13:13But, just a word of caution, all right?
0:13:13 > 0:13:15You're so close to overdoing it.
0:13:15 > 0:13:19Still plenty of things to tighten up and issues to kind of think about.
0:13:22 > 0:13:25I'll tell you what, I can't see a lot between them, John.
0:13:25 > 0:13:27In fact, very little.
0:13:27 > 0:13:31Next up, one exceptional dish from them in 80 minutes.
0:13:31 > 0:13:33And, just to mix it up a bit,
0:13:33 > 0:13:36we're bringing in a restaurant critic to help us taste,
0:13:36 > 0:13:37Charles Campion.
0:13:39 > 0:13:42I worked in advertising for, I don't know, 15, 20 years.
0:13:42 > 0:13:46Towards the end of the 1980s I said to my wife one evening,
0:13:46 > 0:13:51"I think we should sell everything up and go and open a hotel."
0:13:51 > 0:13:54I was the chef, my wife was front of house.
0:13:54 > 0:13:57We did all this around and about Black Wednesday
0:13:57 > 0:14:01and interest rates moved briskly and we lost everything.
0:14:02 > 0:14:06I've been a food critic for about 20 years.
0:14:06 > 0:14:10It is quite valuable to have done the job
0:14:10 > 0:14:14that you are trying to evaluate other people on.
0:14:18 > 0:14:23One exceptional dish. 80 minutes to prepare it.
0:14:25 > 0:14:26Let's cook.
0:14:32 > 0:14:34Five very, very good cooks.
0:14:34 > 0:14:37They all know they've got to do something special today
0:14:37 > 0:14:39to stay in the competition.
0:14:45 > 0:14:47David, what are you making for us?
0:14:47 > 0:14:50I'm making you a loin of venison,
0:14:50 > 0:14:53celeriac puree, potato and parsnip rosti
0:14:53 > 0:14:56and a blackberry and juniper sauce.
0:14:56 > 0:14:58Why this dish, David?
0:14:58 > 0:15:01You've questioned my palate, so that's...
0:15:01 > 0:15:05My main concern here is you eating this and going,
0:15:05 > 0:15:09"Yeah, everything on that plate goes with everything else perfect."
0:15:10 > 0:15:12The venison has to be cooked perfectly
0:15:12 > 0:15:15and the blackberry sauce has got to get the balance right.
0:15:15 > 0:15:20It needs to be sharp, but if it's too sharp it will ruin the dish.
0:15:25 > 0:15:27Oliver, what is it you're making, then?
0:15:27 > 0:15:32Piece of baked salmon, four kinds of herbed focaccia,
0:15:32 > 0:15:33three kinds of sauce.
0:15:33 > 0:15:36So, how does your fish look? Is it on your bread, is it...?
0:15:36 > 0:15:39It's next to it. It's going to look a little plattery.
0:15:39 > 0:15:40It's got to be a worry.
0:15:40 > 0:15:42It's about four worries about this dish,
0:15:42 > 0:15:45and there's one there, there, there and there.
0:15:49 > 0:15:52The bread, the dips... with a piece of salmon?
0:15:52 > 0:15:55I don't understand how the dish works.
0:16:05 > 0:16:07Michael, what's the dish?
0:16:07 > 0:16:11So, I'm making a winter vegetable salad.
0:16:11 > 0:16:15I'm taking everything that I love that's in season at the moment
0:16:15 > 0:16:17and preparing it in a variety of different ways.
0:16:17 > 0:16:19- No meat, no fish.- None.
0:16:19 > 0:16:22It is risky, but it's what I like to cook.
0:16:27 > 0:16:30He's pureeing things, he's roasting things, he's boiling things,
0:16:30 > 0:16:33he's sweating things off, he's making butter emulsions.
0:16:33 > 0:16:34Interesting.
0:16:36 > 0:16:3740 minutes gone.
0:16:41 > 0:16:44- ANGELA:- My dish is assortment of crab.
0:16:44 > 0:16:49I am doing it because crab is my very favourite thing to eat.
0:16:55 > 0:16:59We have crab cakes, crab salad, crab mousse,
0:16:59 > 0:17:02- and what have I missed off? - Biscuit.- And a crab biscuit.
0:17:02 > 0:17:04I can do it. I can get it done.
0:17:04 > 0:17:07Like, it's really pressurised, but it's great fun when you get in here
0:17:07 > 0:17:10and you get cooking, it's fantastic.
0:17:10 > 0:17:13And you lose all sense of time.
0:17:20 > 0:17:2215 minutes.
0:17:30 > 0:17:33What I'm going to make is a Prosecco tempura batter cod
0:17:33 > 0:17:38with some baby vegetables and a dill sauce.
0:17:38 > 0:17:41There has been a few changes along the way and there's a few things
0:17:41 > 0:17:44that I wanted to sort of work out as I went along.
0:17:44 > 0:17:45- Best of luck.- Thank you.
0:17:47 > 0:17:50I want it to be like a little theatre of colours and taste
0:17:50 > 0:17:51and textures.
0:17:51 > 0:17:53I've got my work cut out, for sure.
0:17:54 > 0:17:56Just over five minutes left.
0:18:08 > 0:18:10Stop! Step away.
0:18:14 > 0:18:17We are bringing in a guest to help us taste.
0:18:17 > 0:18:20A man whose name can strike fear
0:18:20 > 0:18:23into the heart of the very best chefs in the country.
0:18:23 > 0:18:25Oh, no.
0:18:25 > 0:18:29Restaurant critic and food writer Charles Campion.
0:18:43 > 0:18:46Michael, let's see your plate.
0:18:55 > 0:18:59Michael's winter salad includes sous-vide carrots,
0:18:59 > 0:19:02roasted and pureed butternut squash,
0:19:02 > 0:19:05beetroot, cavolo nero, walnuts,
0:19:05 > 0:19:09ceps, goat's cheese mousse and a port and wine sauce.
0:19:19 > 0:19:21It's a lovely, rounded dish.
0:19:21 > 0:19:23Textures of crisp parsnip and crisp beetroot,
0:19:23 > 0:19:27soft puree and soft mushroom.
0:19:27 > 0:19:31I like the way that the parsnips and the bits and pieces
0:19:31 > 0:19:33all give up their sweetness
0:19:33 > 0:19:36and you compensate for that
0:19:36 > 0:19:39with the cheesy dressing, which is really nice.
0:19:39 > 0:19:41I never thought I'd be standing here
0:19:41 > 0:19:46bigging up a plate covered in vegetables.
0:19:48 > 0:19:52Everything there tastes natural plus.
0:19:53 > 0:19:56- Good job.- Thank you.
0:19:56 > 0:19:59This feels like a return to getting some good feedback,
0:19:59 > 0:20:02so I'm really pleased.
0:20:05 > 0:20:06Angela, your turn.
0:20:13 > 0:20:17Angela has made crab cakes, crab mousse,
0:20:17 > 0:20:21crab and grapefruit salad and a crab tuile.
0:20:21 > 0:20:24She's also used the grapefruit to make a vinaigrette,
0:20:24 > 0:20:26jelly and mayonnaise.
0:20:35 > 0:20:38Interesting to balance different textures
0:20:38 > 0:20:40as well as different tastes.
0:20:40 > 0:20:42And I like the mousse. It's got a bit of a kick to it.
0:20:42 > 0:20:44This is very jolly.
0:20:44 > 0:20:47It's the sort of single-minded dish that I would order.
0:20:47 > 0:20:50- I really like it. - Thank you very much.
0:20:52 > 0:20:55What I do really like is the little grapefruit jelly
0:20:55 > 0:20:58with the grapefruit segments and the tarragon running through it.
0:20:58 > 0:21:03Every individual one of those trio I would happily demolish.
0:21:05 > 0:21:08Charles Campion likes my food.
0:21:10 > 0:21:13That's fine by me. That's good.
0:21:18 > 0:21:19Goodness me.
0:21:22 > 0:21:26Oliver's salmon fillet has been topped with sliced cucumber
0:21:26 > 0:21:29and served with a selection of herbed focaccia
0:21:29 > 0:21:31and a trio of sauces -
0:21:31 > 0:21:36tartare, pesto cream and spicy ketchup.
0:21:44 > 0:21:48Very good mayo, nice texture. Needs salt in the basil pesto.
0:21:48 > 0:21:52If you say it's a spicy tomato ketchup, it needs more spice.
0:21:52 > 0:21:54It needs more kick.
0:21:54 > 0:21:57Bread doesn't quite hack it, I'm afraid.
0:21:57 > 0:22:01It's a little bit on the solid and a little bit not on the light, fluffy,
0:22:01 > 0:22:03oil-soaked loveliness.
0:22:05 > 0:22:07Sweet bread which is really herbaceous
0:22:07 > 0:22:12with salmon which is a bit dry and dips which are a little bit limp.
0:22:13 > 0:22:16I don't, for the life of me, see how that makes a dish.
0:22:17 > 0:22:21I think, ultimately, I'm a little bit of a victim to overcomplication,
0:22:21 > 0:22:23by the sounds of things.
0:22:32 > 0:22:38David's dish is loin of venison with celeriac puree, caramelised shallot,
0:22:38 > 0:22:42parsnip and potato rosti and a blackberry and juniper sauce.
0:22:52 > 0:22:56Perfectly cooked venison, really liked it. Good flavours.
0:22:56 > 0:23:01The elements of this dish seem to work together quite well, in my view.
0:23:01 > 0:23:03The most original thing is the blackberry sauce,
0:23:03 > 0:23:07and, sadly, there ain't enough of it to really get to grips with it.
0:23:07 > 0:23:10It's just such a shame because there is real beauty
0:23:10 > 0:23:12and real sophistication in your cooking.
0:23:12 > 0:23:15I mean that. I can't fault it.
0:23:15 > 0:23:18But I want my sauce, son.
0:23:19 > 0:23:22Yeah, my proportions were just a little bit wrong,
0:23:22 > 0:23:25but hopefully that's something I can rectify.
0:23:33 > 0:23:38Sofia's Prosecco tempura cod has been topped with Parma ham crisps
0:23:38 > 0:23:40and salmon caviar,
0:23:40 > 0:23:44accompanied by potatoes, dill and Prosecco jelly,
0:23:44 > 0:23:49samphire, purple carrots, pickled radish and a dill and caper sauce.
0:23:57 > 0:24:00I like the fish, I think the fish is very well cooked.
0:24:00 > 0:24:02I find the jelly a little bit puzzling.
0:24:02 > 0:24:06I think you need a little bit more intensity of flavour there.
0:24:06 > 0:24:11I think you could ease up a little bit on the complexity of the dish.
0:24:11 > 0:24:13Because nicely cooked fish
0:24:13 > 0:24:17with a bit of crispy bacon on the top is a very nice thing in itself.
0:24:18 > 0:24:22Like Charles, I'm not really here nor there with the jelly.
0:24:22 > 0:24:24And I think Charles is bang on,
0:24:24 > 0:24:27I don't know what all the extras are doing on the plate,
0:24:27 > 0:24:29what they're adding to the dish.
0:24:29 > 0:24:31Everything on there is cooked really well
0:24:31 > 0:24:33apart from your potatoes that are undercooked.
0:24:34 > 0:24:37It wasn't perfect. I was nervous about it beforehand.
0:24:37 > 0:24:39There's a lot of elements to the dish.
0:24:39 > 0:24:41But I put it together as well as I can.
0:24:44 > 0:24:47- Charles, brilliant. Thanks for your insight.- Good luck.
0:24:47 > 0:24:49- Yeah, thank you. - Enjoy your decisions, gentlemen.
0:24:54 > 0:24:58It's been a wonderful day and there's been some fantastic dishes.
0:25:00 > 0:25:04Cook in this room I think with some of the greatest promise is David.
0:25:04 > 0:25:06He did exactly what I asked him to do,
0:25:06 > 0:25:08and that was to come here and produce a plate of food.
0:25:08 > 0:25:11And I just think the guy has got it.
0:25:11 > 0:25:13I'm not sure I'm prepared to let Angela go right now.
0:25:13 > 0:25:16- I think she's an absolutely lovely cook.- Good.
0:25:16 > 0:25:20Do you know, it's coming straight from the heart.
0:25:20 > 0:25:24Angela's in, David's in. Oliver.
0:25:24 > 0:25:27- Oh, I'm so disappointed in Oliver. - So am I.
0:25:27 > 0:25:28What was that all about?
0:25:28 > 0:25:30What makes it infuriating
0:25:30 > 0:25:33is there has been some brilliant dishes from Oliver to this point.
0:25:33 > 0:25:35I really want to stay here.
0:25:35 > 0:25:38I feel like there's more that can be brought out of me as a cook.
0:25:38 > 0:25:41Michael. It was the palate test which got me
0:25:41 > 0:25:43because there were just things that weren't quite right.
0:25:43 > 0:25:48But Michael's dish of vegetables was a bold move.
0:25:48 > 0:25:50Brave, John.
0:25:50 > 0:25:53I didn't feel as though I was one of the strongest this morning,
0:25:53 > 0:25:57so, you know, it was a game of two halves, I guess.
0:25:57 > 0:26:00- Sofia.- Today she actually didn't do bad.
0:26:00 > 0:26:02It was a slightly odd and ill-conceived dish,
0:26:02 > 0:26:05but there were some really interesting bits on it.
0:26:05 > 0:26:07Palate and skills test where she's using the lamb's liver,
0:26:07 > 0:26:10I find her really inconsistent.
0:26:10 > 0:26:13You never know. I'm just hoping and praying that I can stay.
0:26:13 > 0:26:14I'd love to cook more.
0:26:14 > 0:26:17Right, decision time.
0:26:25 > 0:26:27No shortage of skill nor talent.
0:26:27 > 0:26:30We have decided to take three of you through to the next round.
0:26:37 > 0:26:39David.
0:26:39 > 0:26:40Angela.
0:26:41 > 0:26:42Congratulations.
0:26:43 > 0:26:45Thank you.
0:26:48 > 0:26:50That leaves just one more place.
0:26:52 > 0:26:55The third person through to the next round...
0:27:03 > 0:27:04..is Michael.
0:27:14 > 0:27:17- OLIVER:- I'm a bit disappointed of course,
0:27:17 > 0:27:22but it's nice to have a little bit of validation for my food.
0:27:22 > 0:27:25I couldn't have lost out to more worthy people, cos they were incredible.
0:27:27 > 0:27:28Guys, congratulations.
0:27:30 > 0:27:33I'm feeling just happy, happy, happy.
0:27:34 > 0:27:37To be here still is just the best.
0:27:39 > 0:27:43This is the biggest scale thing that I've ever done.
0:27:43 > 0:27:46And for it to go well is mind-blowing.
0:27:48 > 0:27:52Listen, I'm delighted. I think I'm just shell-shocked.
0:27:52 > 0:27:54Now I'm going to have to go back to the drawing board
0:27:54 > 0:27:56and find something else to cook now.
0:27:56 > 0:27:58Yeah, better do that.
0:28:02 > 0:28:06Next week, another 12 hopefuls will fight it out
0:28:06 > 0:28:09for a place in the quarterfinals.
0:28:10 > 0:28:11OK. Thank you.
0:28:13 > 0:28:15We have found a talent.