0:00:02 > 0:00:04It's knockout week on MasterChef.
0:00:04 > 0:00:11Last night, Chris, Julie and Mike went home,
0:00:11 > 0:00:14leaving just the strongest 11 cooks.
0:00:15 > 0:00:18Now, they've been split into two groups
0:00:18 > 0:00:21and, tonight, the first five are back.
0:00:23 > 0:00:25First...
0:00:25 > 0:00:28- Oh, man.- ..they'll face the pressure of a professional kitchen...
0:00:28 > 0:00:29It is just out of control.
0:00:31 > 0:00:34..before cooking for one of the world's
0:00:34 > 0:00:37most demanding and respected chefs.
0:00:37 > 0:00:40I can't fault it. I think it's fabulous.
0:00:40 > 0:00:44At the end, for one of them, their competition will be over.
0:00:53 > 0:00:55Over the last 12 years...
0:00:55 > 0:00:57First check on, two haddock special.
0:00:57 > 0:00:59Yes, Chef.
0:00:59 > 0:01:02..MasterChef has given hundreds of ambitious amateur cooks
0:01:02 > 0:01:05their first taste of a professional kitchen.
0:01:05 > 0:01:07You just need to be a little bit quicker.
0:01:07 > 0:01:09- Yeah. - Going to get a few more orders on.
0:01:09 > 0:01:12For some, the experience has changed their lives.
0:01:20 > 0:01:22I remember the first professional kitchen.
0:01:22 > 0:01:24Right, chef, they're ready to go.
0:01:24 > 0:01:27I loved every minute and that thrill made me realise
0:01:27 > 0:01:30it was something that I wanted to do for the rest of my life.
0:01:30 > 0:01:31Service, please.
0:01:35 > 0:01:38Running the restaurant is intense and it's emotional...
0:01:39 > 0:01:42..but it's also the dream come true,
0:01:42 > 0:01:44so I wouldn't trade it for anything in the world.
0:01:53 > 0:01:54If someone had told me that,
0:01:54 > 0:01:56four and a half years down the line,
0:01:56 > 0:01:58I would be the head chef of my own restaurant
0:01:58 > 0:02:01and winning awards for my food, then there is no way
0:02:01 > 0:02:02I would have believed them.
0:02:02 > 0:02:03It's a crazy story.
0:02:07 > 0:02:12Today, it's the turn of Billy, Natasha, Jack,
0:02:12 > 0:02:16Juanita and Jacob to face the intense pressure
0:02:16 > 0:02:18of their first pro kitchen,
0:02:18 > 0:02:22here at Craft London on the Greenwich Peninsula.
0:02:26 > 0:02:30We're going on a cauliflower and a porridge for table ten.
0:02:30 > 0:02:35Heading up the pass, award-winning chef Stevie Parle.
0:02:35 > 0:02:37I've been a chef for nearly 15 years.
0:02:39 > 0:02:41I've worked in some incredible kitchens.
0:02:41 > 0:02:42Service.
0:02:42 > 0:02:46In service in my own kitchen, I have incredibly high expectations.
0:02:47 > 0:02:51At 16, Stevie became the youngest ever chef
0:02:51 > 0:02:54to work at the iconic River Cafe,
0:02:54 > 0:02:57cooking under the legendary Rose Gray.
0:02:58 > 0:03:03After being named Young Chef Of The Year, aged just 24,
0:03:03 > 0:03:06he opened his first restaurant to wide acclaim.
0:03:07 > 0:03:12In his latest venture, Stevie's home-grown, home-cured produce
0:03:12 > 0:03:14takes centre stage.
0:03:16 > 0:03:18So, the restaurant is right by the 02,
0:03:18 > 0:03:20which seems like a bit of an odd place to have
0:03:20 > 0:03:22beehives, a veg garden and a smokehouse.
0:03:24 > 0:03:26One of the things I wanted to do with the space
0:03:26 > 0:03:27was loads of production.
0:03:29 > 0:03:30I wanted to make stuff.
0:03:32 > 0:03:35I'm going to treat these guys like they're my chefs
0:03:35 > 0:03:38and, if they don't deliver, then I'll be extremely disappointed.
0:03:39 > 0:03:43I have no idea how I'm going to cope in a professional kitchen
0:03:43 > 0:03:45with order and tidiness.
0:03:46 > 0:03:49Probably when I get in there and we have to run the kitchen
0:03:49 > 0:03:53it'll be absolute panic, but, for now, excitement, yeah.
0:03:55 > 0:03:58You can read enough books, you can watch enough TV programmes,
0:03:58 > 0:04:00but actually being in the heat of the battle during a service,
0:04:00 > 0:04:02can't get that experience anywhere else.
0:04:13 > 0:04:15- Hello. - ALL:- Hello.
0:04:15 > 0:04:17We have got a big day.
0:04:17 > 0:04:19We're doing a five-course tasting menu,
0:04:19 > 0:04:21so each of you are going to cook one dish for every single guest.
0:04:21 > 0:04:24We've got about 30, or maybe more, people coming.
0:04:24 > 0:04:26We've got to work fast and clean.
0:04:26 > 0:04:27We should get on with it, really.
0:04:29 > 0:04:32The contestants have got three and a half hours
0:04:32 > 0:04:35to prepare each of their dishes for service.
0:04:36 > 0:04:38Juanita is in charge of the first dish
0:04:38 > 0:04:40of the five-course tasting menu,
0:04:40 > 0:04:44duck liver parfait served on a rye drop scone,
0:04:44 > 0:04:47with pickled damsons and fennel tops.
0:04:50 > 0:04:52- I want it to look a little bit rough.- OK.
0:04:52 > 0:04:54So, we're just going to get it...
0:04:54 > 0:04:56- push it on.- Nice.
0:04:57 > 0:04:59These are the pickled damsons.
0:05:01 > 0:05:04So, these are fresh fennel, they're going to give
0:05:04 > 0:05:08a lovely lift, a lovely anise-y flavour to it.
0:05:08 > 0:05:10- A little bit extra of this pickle juice.- Beautiful.
0:05:10 > 0:05:13You know how there are some recipes where you don't
0:05:13 > 0:05:15really need to follow the recipe?
0:05:15 > 0:05:18It's not one of them, so you've got to get it right.
0:05:18 > 0:05:19Right, OK. No pressure(!)
0:05:19 > 0:05:22Juanita starts on the parfait.
0:05:22 > 0:05:26She needs to meticulously trim her duck livers,
0:05:26 > 0:05:29working quickly so that it sets in time.
0:05:31 > 0:05:34I'm setting the standard and it also means that I definitely
0:05:34 > 0:05:36can't be late, because it means it will have
0:05:36 > 0:05:38a knock-on impact on everyone else,
0:05:38 > 0:05:41so, yeah, the pressure's on on this one, definitely.
0:05:42 > 0:05:46I would expect a good chef to be able to make a decent parfait.
0:05:49 > 0:05:52It's something that, if you cook it for too long
0:05:52 > 0:05:54or too little, it's disgusting.
0:05:55 > 0:05:58Mild panic, but it's fine.
0:05:58 > 0:06:00Just got to keep ploughing through.
0:06:01 > 0:06:07Jacob's making Stevie's four-grain - spelt, barley, quinoa and oat -
0:06:07 > 0:06:11porridge, with scallops, clams, pickled mussels
0:06:11 > 0:06:12and parsley sauce.
0:06:14 > 0:06:17This is about consistency and texture.
0:06:17 > 0:06:19So, you see that, just around that much.
0:06:19 > 0:06:22As well as making the four-grain porridge
0:06:22 > 0:06:24and pickling the mussels,
0:06:24 > 0:06:28he'll need to cook the clams and scallops in service to order.
0:06:32 > 0:06:35- This is part of a five-course meal. - OK.
0:06:35 > 0:06:37So, you know, portion size, it's important.
0:06:37 > 0:06:40First thing you need to do is start cleaning these
0:06:40 > 0:06:43- mussels and clams. - OK, great.- Get on with it.
0:06:43 > 0:06:44Cheers.
0:06:47 > 0:06:49This is a really important dish to me.
0:06:49 > 0:06:51It's been on the menu since we opened.
0:06:51 > 0:06:53It's a little bit like a risotto, I guess.
0:06:53 > 0:06:57You have to cook the four different grains all perfectly.
0:06:57 > 0:07:01We make a parsley sauce, but it has to be incredibly smooth.
0:07:01 > 0:07:04Has to be the right consistency, not too thin, not too thick.
0:07:04 > 0:07:07It's just completely different food to what I'd cook.
0:07:07 > 0:07:11Really cool kitchen, new techniques, new ideas, new flavours,
0:07:11 > 0:07:12so I'm loving it.
0:07:15 > 0:07:18Billy is in charge of the fish course -
0:07:18 > 0:07:23turbot cooked in brown butter, sauteed sea vegetables
0:07:23 > 0:07:26and a picante horseradish cream.
0:07:26 > 0:07:28- Remember, this is quite strong.- Yep.
0:07:33 > 0:07:35I want a bit of height, I want a little bit of lift.
0:07:35 > 0:07:37I want it to look natural.
0:07:37 > 0:07:39I want it to be like it's kind of tumbled on.
0:07:39 > 0:07:43It's a much freer way of cooking and way of plating than that.
0:07:43 > 0:07:45Now, I've just got a little bit of this seaweed salt.
0:07:47 > 0:07:48- OK?- Yeah.
0:07:49 > 0:07:53- You gonna do them all like that?- Yeah.- Great.
0:07:53 > 0:07:56Firstly, you need to prep the turbot.
0:07:56 > 0:07:59You know, these are big, wild-caught, line turbot.
0:07:59 > 0:08:04They cost a fortune...and they are absolutely delicious.
0:08:04 > 0:08:06I need about 110g portions.
0:08:06 > 0:08:08- You need to get on with it. - OK, cool.
0:08:11 > 0:08:14I've never filleted a flat fish before, so something new.
0:08:14 > 0:08:16I think, on this menu, this is probably
0:08:16 > 0:08:18one of the more difficult dishes.
0:08:18 > 0:08:21I think cooking that turbot perfectly is hard...
0:08:23 > 0:08:26..and getting the balance on the plate is a challenge, for sure.
0:08:26 > 0:08:29Certainly don't want to do disjustice
0:08:29 > 0:08:31to such a great creature, especially one so expensive.
0:08:34 > 0:08:38Jack's main is slow-grilled beef sirloin
0:08:38 > 0:08:43with fermented green beans and a bone marrow bread sauce.
0:08:45 > 0:08:48The sirloin must be cooked to exactly medium-rare
0:08:48 > 0:08:49over a wood fire grill -
0:08:49 > 0:08:52a tricky task even for a professional.
0:08:52 > 0:08:56The dish is finished with a watercress sauce.
0:08:57 > 0:08:59That looks amazing.
0:08:59 > 0:09:02- I want it plated like that, in that kind of messy way.- OK, yeah, nice.
0:09:02 > 0:09:03You think you can do it?
0:09:03 > 0:09:05Well up for it.
0:09:05 > 0:09:06Thank you.
0:09:06 > 0:09:09It is an absolutely stunning dish.
0:09:09 > 0:09:11I've got to make sure that beef is perfectly cooked
0:09:11 > 0:09:14and I've got to get that kind of effect on the plate.
0:09:14 > 0:09:16Just makes me want to dive right in.
0:09:17 > 0:09:21Jack's first job is to carefully remove the sirloin.
0:09:21 > 0:09:25I've never done butchery before, so I've got to really take care
0:09:25 > 0:09:28and really make the best of what we've got here.
0:09:30 > 0:09:33Natasha's on dessert -
0:09:33 > 0:09:35a warm chocolate cake,
0:09:35 > 0:09:39topped with a chocolate nib caramel tuile,
0:09:39 > 0:09:43served with oat crumb and burnt milk ice cream.
0:09:48 > 0:09:51- They've all got to look like that. - OK.- OK?- Yeah.
0:09:51 > 0:09:53It looks very simple, but getting that to look elegant
0:09:53 > 0:09:56on the plate, the rocher of the ice cream, is quite hard.
0:09:56 > 0:10:00- You look too worried.- OK, sorry.
0:10:00 > 0:10:03- OK? It's fine. It's chocolate cake. OK?- Yeah.
0:10:03 > 0:10:06If you go into service feeling terrified,
0:10:06 > 0:10:08you're going to go down.
0:10:08 > 0:10:10- OK.- OK?
0:10:10 > 0:10:11OK, Thank you, Chef.
0:10:13 > 0:10:14Against her instincts,
0:10:14 > 0:10:19Natasha's first job is to burn some milk to flavour her ice cream.
0:10:20 > 0:10:22The key thing to do, I get the ice cream made,
0:10:22 > 0:10:23get the chocolate cake in,
0:10:23 > 0:10:25make sure it's still soft, and get the lids done.
0:10:31 > 0:10:36There's now just two and a half hours until service.
0:10:37 > 0:10:41I literally do not have a clue what I'm doing now.
0:10:42 > 0:10:45If I were hiring them as junior chefs that were just going to
0:10:45 > 0:10:49clean the fridge for six months, I'd be feeling quite happy about that.
0:10:49 > 0:10:53What they've actually got to do is jump straight on a section
0:10:53 > 0:10:54and I'm a little bit worried.
0:11:00 > 0:11:02Kind of conscious that I need to kind of get cracking
0:11:02 > 0:11:04and it's got to be good.
0:11:04 > 0:11:08I've got to get something like that, which looks so neat and amazing.
0:11:08 > 0:11:10Hopefully, I'm doing it justice, but...
0:11:10 > 0:11:13I don't really have a clue, to be honest!
0:11:13 > 0:11:16Billy is also falling behind.
0:11:16 > 0:11:18He's got three turbot to fillet,
0:11:18 > 0:11:20but he's still struggling with the first fish.
0:11:20 > 0:11:24- How you doing?- I've not done that well getting this one off
0:11:24 > 0:11:27- at the start.- So, the portioning on this is very important.
0:11:27 > 0:11:29If you go a lot over in a restaurant, then you lose money.
0:11:29 > 0:11:33- Yeah.- If you go a lot under, you upset the customer.- Cheers, chef.
0:11:36 > 0:11:40I've not done this one justice, but next one I'll do better.
0:11:43 > 0:11:46I've burnt some milk on purpose...
0:11:47 > 0:11:49..just so we're clear.
0:11:49 > 0:11:51Scrape properly, you want all of that off.
0:11:51 > 0:11:53All that is flavour, so you've got to get it.
0:11:53 > 0:11:55That's it, that's it, that's it, like that.
0:11:55 > 0:11:58You know, like you're getting the paint off a wall.
0:11:58 > 0:12:01The milk scrapings will be used to give Natasha's ice cream
0:12:01 > 0:12:03a burnt cream flavour.
0:12:05 > 0:12:06It's right on the edge.
0:12:06 > 0:12:08If you'd taken it any further, you'd have been in trouble.
0:12:08 > 0:12:10It's good though, it's good.
0:12:12 > 0:12:14- Don't have the arm strength. - SHE LAUGHS
0:12:19 > 0:12:22Guys, everyone, can you just listen to me for one second?
0:12:22 > 0:12:23You've got to get on with it.
0:12:23 > 0:12:25You've got two hours,
0:12:25 > 0:12:28and it's got to be ready and it's got to be perfect.
0:12:28 > 0:12:30I want to see you moving with some urgency, OK?
0:12:31 > 0:12:35Juanita's struggling with the exacting pace of the pro kitchen.
0:12:35 > 0:12:38She's only just finished prepping her duck livers...
0:12:39 > 0:12:43..and now has to blend them with butter and eggs.
0:12:44 > 0:12:48The parfait mixture will need to be sieved, cooked and chilled
0:12:48 > 0:12:51so that it sets in time for service.
0:12:53 > 0:12:54How are you doing? Parfait in?
0:12:54 > 0:12:57- It's getting there.- You've got to get it in.- I know, I know.
0:12:57 > 0:12:59- You've really got to get it in. - Nearly, nearly, getting there.
0:12:59 > 0:13:01If you don't get it in in the next five minutes,
0:13:01 > 0:13:04- you're going to be screwed. - OK.- It's a technical term.
0:13:04 > 0:13:05- Screwed, OK.- Yeah.- OK.
0:13:05 > 0:13:08Apparently, I've got to get this in in the next five minutes.
0:13:08 > 0:13:09- Yeah, you do.- Yeah, OK.
0:13:09 > 0:13:11Jacob's cooked the four separate grains
0:13:11 > 0:13:13for his seafood porridge.
0:13:13 > 0:13:17Whilst he's on time, Stevie's not happy with the mess he's making.
0:13:19 > 0:13:22What you need to do is clean down.
0:13:22 > 0:13:23OK. And the...
0:13:23 > 0:13:25- No, I mean it, clean down. - OK, OK.
0:13:25 > 0:13:27Stop and clean.
0:13:28 > 0:13:29Thanks.
0:13:29 > 0:13:30Drop all that in the washer,
0:13:30 > 0:13:33clean down, and then you'll be in a better position.
0:13:34 > 0:13:37There's a bit of mess, so I'm just getting rid of the mess.
0:13:37 > 0:13:39I don't know whose it is.
0:13:39 > 0:13:41Is this MasterChef or MasterClean? I don't know.
0:13:41 > 0:13:43Look at that, that's better.
0:13:49 > 0:13:563, 6, 9, 12, 15, 18, 21, 24, 27.
0:13:56 > 0:13:58Jack's beef is finally prepped.
0:14:00 > 0:14:01Good. We're alight, are we? OK.
0:14:04 > 0:14:06With his wood fire going,
0:14:06 > 0:14:09he now needs to make a rich bone marrow bread sauce.
0:14:12 > 0:14:16I've toasted off the breadcrumbs and the bone marrow,
0:14:16 > 0:14:18and now we're just adding beef stock, slowly,
0:14:18 > 0:14:21so it thickens into a nice, thick bread sauce, basically.
0:14:21 > 0:14:23I'm learning loads, just, like, little, simple steps.
0:14:23 > 0:14:26How to use a load of amazing maniac kit, as well,
0:14:26 > 0:14:28so, yeah, it's really good.
0:14:32 > 0:14:35- How you doing?- All right, just trying to get it through.
0:14:35 > 0:14:38That needed to be in the oven ten minutes ago, basically.
0:14:38 > 0:14:40- Yeah, sorry.- It's the first dish in the service,
0:14:40 > 0:14:41- it's the first dish to go out.- OK.
0:14:41 > 0:14:42Speed up.
0:14:48 > 0:14:50Guys, first table comes in 45 minutes.
0:14:50 > 0:14:53You need all your mise en place ready, please.
0:14:53 > 0:14:57With Natasha's ice cream in the blast freezer,
0:14:57 > 0:15:02she's moved on to the chocolate nib caramel for her cake lids.
0:15:02 > 0:15:04I'm absolutely out of my comfort zone.
0:15:04 > 0:15:06This is, like, next level desserts,
0:15:06 > 0:15:09so I just want to make sure I get it right.
0:15:09 > 0:15:13Her cocoa caramel needs to be broken down and reheated
0:15:13 > 0:15:16so it sets in a perfect circle.
0:15:16 > 0:15:19I really need to get the chocolate cake on and it's not on yet,
0:15:19 > 0:15:20so I'm a bit panicked at the moment.
0:15:24 > 0:15:25Chef?
0:15:26 > 0:15:28- You've done an all right job. - All right.
0:15:28 > 0:15:31I mean, you'd hope so, it took you long enough.
0:15:31 > 0:15:32I know, sorry. First time.
0:15:36 > 0:15:40With the clock ticking, Jacob moves on to making
0:15:40 > 0:15:43his all-important parsley sauce,
0:15:43 > 0:15:45but it's too thin.
0:15:45 > 0:15:47- You've got too much liquid in here too soon.- Right.
0:15:47 > 0:15:49So the blade can't hit the parsley,
0:15:49 > 0:15:51- do you know what I mean? - OK, yeah, yeah.
0:15:51 > 0:15:55It's all sloshing around instead of grinding.
0:15:55 > 0:15:58Juanita's parfait is finally in the oven.
0:15:58 > 0:16:02She's now up against it to make her rye drop scones.
0:16:02 > 0:16:06I haven't made anything like this before now, so pressure is on.
0:16:07 > 0:16:10And I think Stevie thinks I'm a bit slow, so I need to speed up.
0:16:14 > 0:16:16With service fast approaching,
0:16:16 > 0:16:20Billy's cracking on with his horseradish cream.
0:16:20 > 0:16:23Still feeling the pressure somewhat, but making horseradish cream.
0:16:23 > 0:16:24I've never used fresh horseradish.
0:16:24 > 0:16:27It is pungent, so I've got to watch out with the balance for this.
0:16:27 > 0:16:30Not to be too strong, but needs to be punchy still,
0:16:30 > 0:16:31so still a lot to do.
0:16:33 > 0:16:35So, you're going to go fat-side down, three along
0:16:35 > 0:16:38- and then three along, all right? - OK, Chef.
0:16:39 > 0:16:41So, we've got the beef on, smelling amazing,
0:16:41 > 0:16:43so I've just got keep an eye on that
0:16:43 > 0:16:44and make sure it's and nice medium-rare.
0:16:44 > 0:16:49Getting that beef cooked really nicely over wood is not easy.
0:16:49 > 0:16:51You know, you can't say three minutes on that side,
0:16:51 > 0:16:52three minutes on the other.
0:16:52 > 0:16:54We've got this grill that goes up and down
0:16:54 > 0:16:57and you've got to move the coals to get just the right temperature.
0:16:57 > 0:16:59You have to be able to cook intuitively.
0:17:01 > 0:17:05So, I think Jack, Billy and Jacob are doing OK.
0:17:05 > 0:17:09I'm still a bit worried, but they seem more or less on top of it.
0:17:09 > 0:17:12Juanita and Natasha...
0:17:12 > 0:17:13I'm worried about.
0:17:17 > 0:17:18We're definitely behind.
0:17:18 > 0:17:22If you miss your first tables, they all get stuck together
0:17:22 > 0:17:23and then you get slammed.
0:17:41 > 0:17:46With 30 minutes until service, Juanita checks on her parfait.
0:17:46 > 0:17:50It's quite touch-and-go whether I'll be ready for the first service.
0:17:52 > 0:17:55- Can we have a look at your parfait? - Yes, yes, it's just
0:17:55 > 0:17:57- in the blast chiller.- Is it ready?
0:17:57 > 0:18:00- No.- It's now 20 to 12 and it's not ready.
0:18:00 > 0:18:02I'm going to start with some of mine that I've already got.
0:18:02 > 0:18:05Hopefully, by the time the customers are here, we'll use yours.
0:18:05 > 0:18:07OK, brilliant, thank you.
0:18:07 > 0:18:10I'll be really disappointed if the first few dishes go out
0:18:10 > 0:18:12without my parfait on, yeah.
0:18:14 > 0:18:16Juanita's not the only one concerning Stevie.
0:18:19 > 0:18:22Natasha, is your cake not...? You haven't finished?
0:18:26 > 0:18:28Natasha is a bit behind. In service, she's got quite a lot to do.
0:18:28 > 0:18:30Those chocolate cakes are cooked to order.
0:18:30 > 0:18:33If she approaches that in the same way she has her prep,
0:18:33 > 0:18:34we're going to have a problem.
0:18:43 > 0:18:47With the first guests in, the amateurs are now
0:18:47 > 0:18:50solely responsible for lunchtime service.
0:18:51 > 0:18:54I'm a bit worried about service, if I'm honest.
0:18:54 > 0:18:56This restaurant is very precious to me.
0:18:56 > 0:18:59It's got to be good. Hopefully, we'll get through it.
0:19:06 > 0:19:09Ooh, I say. Very nice.
0:19:16 > 0:19:19Smart restaurant, very smart, modern food.
0:19:19 > 0:19:22They have got to be on their toes, ready to go.
0:19:25 > 0:19:28Service is about to start and the most important thing, for me,
0:19:28 > 0:19:29is they've got the preparation right.
0:19:32 > 0:19:36Should one of those little items not be done properly
0:19:36 > 0:19:39and they start service, it's going to go completely Pete Tong.
0:19:43 > 0:19:45Are you ready for service?
0:19:45 > 0:19:47I think so, maybe.
0:19:47 > 0:19:48- Juanita, how's your parfait? - Ready.
0:19:52 > 0:19:56It's a table of two - two scone, two four-grain, two turbot, two beef.
0:20:00 > 0:20:04Juanita's up first with her duck liver parfait.
0:20:04 > 0:20:08With just three elements to the dish, each one has to be faultless.
0:20:12 > 0:20:14Come on, Juanita, you're slow on the first table,
0:20:14 > 0:20:18- so you're stitched up for the whole service.- Just coming, chef.
0:20:26 > 0:20:27- It's no good.- No?
0:20:27 > 0:20:29It's just too soft.
0:20:29 > 0:20:30It's a bit soft, the mousse.
0:20:31 > 0:20:33You have to use mine.
0:20:33 > 0:20:35Yeah, shall I put the other one back in the blast chiller or...?
0:20:35 > 0:20:37Yeah, quickly, please.
0:20:40 > 0:20:44My mousse was too soft, so it just looked really gross on the plate.
0:20:44 > 0:20:45Completely my fault.
0:20:45 > 0:20:47I just need to be quicker.
0:20:53 > 0:20:55Service, please.
0:21:04 > 0:21:06Mmm, I just had a bit of aniseed.
0:21:10 > 0:21:12The scone was delicious, it was quite crisp on the outside
0:21:12 > 0:21:14and then really soft in the middle,
0:21:14 > 0:21:16and it went really well with the really smooth parfait.
0:21:20 > 0:21:23It's very difficult to comment on the parfait itself
0:21:23 > 0:21:25because this is the chef's parfait.
0:21:25 > 0:21:27Juanita's parfait hasn't worked.
0:21:27 > 0:21:29All you can say for Juanita is she's managed to make the scone
0:21:29 > 0:21:32and she's opened up the jar of preserved damsons.
0:21:32 > 0:21:34It's a disaster for Juanita,
0:21:34 > 0:21:36especially somebody with her skill.
0:21:36 > 0:21:37It would have been a fabulous dish.
0:21:37 > 0:21:40You've got four four-grain away. Let's go.
0:21:44 > 0:21:48Jacob's up next with his four-grain seafood porridge.
0:21:53 > 0:21:55Lots of things going on.
0:21:55 > 0:21:59Clams, mussels have to be pickled and warm,
0:21:59 > 0:22:01scallops have to be cooked,
0:22:01 > 0:22:05the porridge warm and not too overcooked,
0:22:05 > 0:22:08got a parsley sauce around the outside, all going at the same time.
0:22:08 > 0:22:10Is that for a five-course meal?
0:22:10 > 0:22:13Take a tablespoon off each plate, please.
0:22:13 > 0:22:16Right now, I think Jacob's probably up to his elbows
0:22:16 > 0:22:17in sauce and porridge.
0:22:26 > 0:22:28- They look nice.- Thank you.
0:22:28 > 0:22:30What did you do to the sauce? You changed it.
0:22:30 > 0:22:32There's another one in the drawer.
0:22:32 > 0:22:34You've used someone else's!
0:22:35 > 0:22:37That is outrageous.
0:22:43 > 0:22:44It was delicious.
0:22:44 > 0:22:47I really liked all the flavour combinations.
0:22:47 > 0:22:50I thought it was very rich and creamy, and that was very nice.
0:22:50 > 0:22:53And I liked the different texture of the grains in the porridge.
0:22:55 > 0:22:58Everything cooked incredibly well.
0:22:58 > 0:23:01When you consider he's got three different shellfish on here,
0:23:01 > 0:23:02I think it's job very, very well done.
0:23:04 > 0:23:08OK, you've got turbot away, table 31.
0:23:08 > 0:23:09Yes, Chef.
0:23:14 > 0:23:16This is when it matters, and a lot of expensive fish that
0:23:16 > 0:23:20I'm cooking today, so I can't make any errors.
0:23:20 > 0:23:24Billy's wild turbot fillets are the star of his dish
0:23:24 > 0:23:27and they each have to be poached with absolute precision.
0:23:29 > 0:23:31Come on, I really want this turbot.
0:23:32 > 0:23:35Poaching a piece of turbot in service 30 times...
0:23:36 > 0:23:38Oh, wow, that is tough.
0:23:39 > 0:23:41Horseradish and turbot,
0:23:41 > 0:23:43not one I've seen before, and pickled vegetables.
0:23:43 > 0:23:47Billy's got a balance of big, big flavours there.
0:23:55 > 0:23:56Not the best of...
0:23:56 > 0:23:58Too much horseradish. Re-plate.
0:23:58 > 0:24:00Oh, there is on that one. All right.
0:24:05 > 0:24:07Come on!
0:24:09 > 0:24:10Argh!
0:24:10 > 0:24:13- They don't look nice, like mine did. - No, they're not...- No.
0:24:16 > 0:24:17Service.
0:24:27 > 0:24:29The turbot was just perfectly cooked, really nice.
0:24:29 > 0:24:32- Just delicious.- A lot of strong flavours with the horseradish.
0:24:39 > 0:24:42- HOARSE VOICE:- There's a lot of horseradish in the sauce, beware.
0:24:42 > 0:24:44That is great. I love that.
0:24:44 > 0:24:47Hot horseradish and sweet, sharp pickled vegetables,
0:24:47 > 0:24:49I think it's lovely,
0:24:49 > 0:24:52with that beautifully soft, meaty turbot.
0:24:53 > 0:24:55Jack, two beef away. Yes, Chef.
0:25:00 > 0:25:03It's the moment of truth for Jack's slow-cooked sirloin.
0:25:03 > 0:25:07Nice medium-rare is really important.
0:25:07 > 0:25:10Each slice has to be a perfect medium-rare.
0:25:12 > 0:25:15- That's good. Are you pleased with that?- It's really good.
0:25:19 > 0:25:22Come on, Jack, if you plate too slow, then it all gets cold.
0:25:31 > 0:25:32Two beef.
0:25:32 > 0:25:36When you do that green sauce, you've got to do it more confidently.
0:25:36 > 0:25:38- OK.- Cos it mustn't look like an accident.
0:25:38 > 0:25:40So when you do something messy, if you do it half-heartedly...
0:25:40 > 0:25:43- Gotta be intentional.- ..it looks like you've made a mistake, OK?
0:25:43 > 0:25:45- So just more confidence. - Yes, Chef, Yes, Chef.
0:25:49 > 0:25:51- This looks delicious.- It does.
0:25:53 > 0:25:56I love the beans. I think the beans go really, really well.
0:25:56 > 0:26:00And the change of texture is really good with the beef.
0:26:00 > 0:26:02The bone marrow bread sauce is good,
0:26:02 > 0:26:03beef is cooked nicely.
0:26:03 > 0:26:06I would like just a bit more seasoning on my beef, please.
0:26:06 > 0:26:08But, otherwise, I think it's a very good dish.
0:26:08 > 0:26:11Two scone, two four-grain, two turbot, two beef.
0:26:11 > 0:26:12Yes, Chef.
0:26:13 > 0:26:16Service is now in full swing.
0:26:16 > 0:26:19I've got the first dessert check coming on order in one minute.
0:26:19 > 0:26:23Natasha's first batch of warm chocolate cakes have to be
0:26:23 > 0:26:25baked to order.
0:26:26 > 0:26:29Come on, I really want to get going with this, please.
0:26:34 > 0:26:38Her burnt milk ice cream must also be perfectly rochered.
0:26:39 > 0:26:41It looks easy, it's actually really difficult.
0:26:41 > 0:26:44You just want it smooth, you don't want a tail.
0:26:44 > 0:26:46You want to make sure it looks nice...
0:26:46 > 0:26:48not like that.
0:26:50 > 0:26:53Have you got the two chocolate on order over there?
0:26:53 > 0:26:54Is she doing them?
0:27:06 > 0:27:08Nice. More ice cream on the next one.
0:27:19 > 0:27:20Oh, I like this.
0:27:20 > 0:27:22Oh, I like this a lot.
0:27:23 > 0:27:26Beautiful, smooth ice cream.
0:27:26 > 0:27:29That's a well-made dessert.
0:27:32 > 0:27:35I've got table 15, table 24 and table 20
0:27:35 > 0:27:38all waiting for turbot. Have you got them all in the pan?
0:27:38 > 0:27:40I've got three in. Four's coming and there's two.
0:27:40 > 0:27:43- They're not in?- No. It's going to be eight minutes, chef.
0:27:43 > 0:27:45Billy, you can't just be plating,
0:27:45 > 0:27:48you have to be plating and cooking, OK? Yes, Chef.
0:27:50 > 0:27:52Billy's getting behind on his cooking,
0:27:52 > 0:27:55he's not cooking ahead, he's not thinking like a chef.
0:27:56 > 0:27:58But I'm pretty sure they're delicious.
0:28:02 > 0:28:05I'm not getting the fish in quick enough. I keep forgetting,
0:28:05 > 0:28:07once I'm plating up, that I need to get fish in.
0:28:07 > 0:28:08Four away, Jack, by the way, sorry.
0:28:08 > 0:28:10I'm just not quite with it.
0:28:11 > 0:28:13Oh, man.
0:28:16 > 0:28:18- So, Juanita?- Yeah?
0:28:18 > 0:28:19Your parfait, it's not ready,
0:28:19 > 0:28:22- it's not going to set, we're going to have to carry on with mine.- OK.
0:28:25 > 0:28:28- Don't worry about it, we all mess things up.- OK.
0:28:28 > 0:28:30But now let's go. Go, go, go, go.
0:28:30 > 0:28:31OK, Yes, Chef.
0:28:35 > 0:28:37Hey, don't put the plates up here.
0:28:37 > 0:28:39If you don't think it's good enough, and you put it up here...
0:28:39 > 0:28:42- They'll take it.- ..they'll take it.
0:28:42 > 0:28:45I think my plates are a bit untidy, no surprises there.
0:28:45 > 0:28:47Let's see how this one goes.
0:28:48 > 0:28:51I think he's relatively happy. I need to be a bit more delicate.
0:28:51 > 0:28:52Happy with that?
0:28:52 > 0:28:54Yeah, just, you know, on the plating,
0:28:54 > 0:28:56if you take five seconds more plating,
0:28:56 > 0:28:58they're going to look better.
0:28:58 > 0:28:59Cool, thanks.
0:29:00 > 0:29:02With everyone under pressure...
0:29:02 > 0:29:06Don't put a sliced bit of meat on the grill like that.
0:29:06 > 0:29:09..Jack's swamped with orders for his beef.
0:29:09 > 0:29:11Doing six plates takes a while.
0:29:11 > 0:29:14If you're too slow, they will be cold. Yes, Chef.
0:29:14 > 0:29:15Coming right now, chef.
0:29:22 > 0:29:23These look nice.
0:29:23 > 0:29:26There's a fine line between interesting and kind of messy
0:29:26 > 0:29:28and cool and just looks rubbish,
0:29:28 > 0:29:32but I think... Thank you, Chef! ..this is on the right side.
0:29:32 > 0:29:34Oh, my God.
0:29:34 > 0:29:36It's incredible, such a rush.
0:29:36 > 0:29:40High-pressure, but the plates of food look great.
0:29:40 > 0:29:42Billy, come on then, let's plate.
0:29:48 > 0:29:50I don't want to be still waiting for these turbot, come on.
0:29:50 > 0:29:52Neither do I, chef.
0:29:52 > 0:29:55Oh, it's done. You've done it.
0:29:55 > 0:29:56This one is perfect, really nice.
0:29:56 > 0:29:59- Too much salad.- This one's a little bit bigger, isn't it?
0:29:59 > 0:30:01It is. I did think that when I put it up there.
0:30:01 > 0:30:02I don't know why I didn't change it.
0:30:02 > 0:30:05If you look at something and you think it's not quite right,
0:30:05 > 0:30:06- will you please change it? - Yes, Chef.
0:30:08 > 0:30:10The fish have been nicely cooked, I think.
0:30:10 > 0:30:12His plating is a little off, but he's doing OK.
0:30:12 > 0:30:14It is just out of control.
0:30:17 > 0:30:21On the pastry section, Natasha has mastered her ice cream rochers.
0:30:23 > 0:30:25Look at those! Nice!
0:30:26 > 0:30:30But she's struggling with the timing of her chocolate cakes.
0:30:32 > 0:30:34These are too wet.
0:30:34 > 0:30:36How do I get that back in?
0:30:36 > 0:30:39Back in, ring on, pull it in, back in the oven.
0:30:42 > 0:30:45Natasha, where are those last three desserts, please?
0:30:45 > 0:30:47- Chef, they're coming, chef. - How long?
0:30:47 > 0:30:49- Two minutes, chef.- Why are we having to wait for them?
0:30:49 > 0:30:51They were a little bit wet, still, chef,
0:30:51 > 0:30:53so I put them back in the oven for an extra minute.
0:30:53 > 0:30:54Don't let them go over.
0:31:04 > 0:31:05Nice!
0:31:09 > 0:31:12The burnt ice cream, I've never tasted anything like that before.
0:31:12 > 0:31:15That, together with the gooey chocolate fondant,
0:31:15 > 0:31:17absolutely stunning. I loved it.
0:31:21 > 0:31:24Service is coming to an end
0:31:24 > 0:31:28- and Juanita has still not found her feet.- Come on.
0:31:28 > 0:31:30Parfait, faster. Come on!
0:31:30 > 0:31:32It's easy, you're just putting it on the plate.
0:31:34 > 0:31:37- How many are you waiting on? - Going on table 33.
0:31:37 > 0:31:39None. Clean down.
0:31:40 > 0:31:45- Jacob's also not meeting Stevie's high expectations.- Jacob?
0:31:45 > 0:31:49I just told you, two minutes ago, not to put plates straight up there.
0:31:50 > 0:31:53Billy, you've got the last two, best ones of the day.
0:31:54 > 0:31:55I'll try, chef.
0:32:00 > 0:32:02Billy, these last two turbot look beautiful.
0:32:02 > 0:32:05- A shame they weren't all like that.- I know, sorry.
0:32:06 > 0:32:09Come on, last two beef. Let's not spend all day on it.
0:32:11 > 0:32:12Two last beef, chef.
0:32:16 > 0:32:19- Nice. Thanks. - Thank you very much.- Clean down.
0:32:21 > 0:32:23- Last two look great.- Thank you.
0:32:23 > 0:32:25Nice, clean plates.
0:32:25 > 0:32:27Beautiful ice cream.
0:32:27 > 0:32:28- Thank you.- Service!
0:32:28 > 0:32:32- So glad it's over! Thank you.- Thank you.
0:32:38 > 0:32:41Service is finally over.
0:32:47 > 0:32:50Not one of our five cooks in there found that easy.
0:32:52 > 0:32:55It shows you what a major step up it is...
0:32:57 > 0:33:00..from your home kitchen into a professional kitchen.
0:33:02 > 0:33:07That was so awful. Everything that could have gone wrong went wrong.
0:33:07 > 0:33:11I was too slow, I lost the ability to plate up.
0:33:11 > 0:33:16My hands turned to sausages. It was just...the worst.
0:33:18 > 0:33:20It's an eye-opener, that's for sure.
0:33:20 > 0:33:22I knew life in a professional kitchen was tough,
0:33:22 > 0:33:24but this sort of really rams it home how tough it is.
0:33:26 > 0:33:30I enjoyed the stress. It's very different to how I normally work.
0:33:30 > 0:33:34If I can cook like that back in the MasterChef kitchen,
0:33:34 > 0:33:36I think my dishes might come out very differently.
0:33:38 > 0:33:41It was incredible. It was a complete rush.
0:33:41 > 0:33:43Being next to that fire for the last two hours,
0:33:43 > 0:33:45I am exhausted.
0:33:48 > 0:33:52I want to do it again. It was brilliant. I love it now.
0:33:52 > 0:33:56I can do the ice cream rocher. I burnt my finger, but I'm all right.
0:33:58 > 0:34:02For me, it was hard. It was a struggle.
0:34:02 > 0:34:04There were some long waits, but by the end of it they were
0:34:04 > 0:34:06getting into it and they were doing a pretty good job.
0:34:06 > 0:34:08I think there's some good cooks in there.
0:34:56 > 0:35:00We sincerely hope that you've learned a lot.
0:35:00 > 0:35:02We're also hoping that you've been inspired.
0:35:05 > 0:35:07This is an invention test.
0:35:09 > 0:35:13What we want from you is a restaurant-worthy plate of food.
0:35:15 > 0:35:18Sweet or savoury? Up to you.
0:35:18 > 0:35:20Ladies and gentlemen, remember, at the end of this,
0:35:20 > 0:35:22one of you is going home.
0:35:24 > 0:35:26One hour, 20 minutes. Let's cook.
0:35:30 > 0:35:34The contestants' larder includes a selection of game birds,
0:35:34 > 0:35:37partridge and pigeon,
0:35:37 > 0:35:41seafood, oysters, freshwater prawns,
0:35:41 > 0:35:44red mullet and Dover sole,
0:35:44 > 0:35:47as well as an array of tropical fruit.
0:35:48 > 0:35:52Do you know what's interesting, is, out of these five,
0:35:52 > 0:35:55the only person that's done an invention test yet is Jacob.
0:35:56 > 0:35:58An invention test is unnerving.
0:36:01 > 0:36:04I'll tell you what, this is going to be a great, great round.
0:36:13 > 0:36:17I like to know what I'm cooking and I like to plan.
0:36:17 > 0:36:19I don't have the widest repertoire of dishes.
0:36:20 > 0:36:23There's loads of stuff I've never cooked before.
0:36:24 > 0:36:26Yeah, I'm in the wild for this one.
0:36:28 > 0:36:29What are you making?
0:36:29 > 0:36:35I'm going to do roast partridge with Jerusalem artichoke puree,
0:36:35 > 0:36:38salsify, braised cabbage, bacon, I'm going to do the leg with
0:36:38 > 0:36:39some wild mushrooms and kind of
0:36:39 > 0:36:41deep-fry it in a sort of little fitter thing.
0:36:41 > 0:36:44See, me and John, we know that you can do brilliant dishes
0:36:44 > 0:36:46- if you've had a chance to plan it and think about it.- Yeah.
0:36:46 > 0:36:48This is a different kettle of fish, mate.
0:36:48 > 0:36:50It's totally different, to be honest, yeah.
0:36:50 > 0:36:54- I'm just hoping that I can deliver. - Good luck!- Appreciate it, cheers!
0:36:56 > 0:36:58Jack is firing on all cylinders.
0:36:59 > 0:37:02He's using two of my favourite vegetables in the whole land,
0:37:02 > 0:37:06Jerusalem artichoke and the salsify, on the same plate.
0:37:07 > 0:37:10And he's serving those with a roast partridge breast.
0:37:10 > 0:37:14Jack is going to have to make sure the salsify is cooked properly
0:37:14 > 0:37:17and it goes well with the Jerusalem artichoke,
0:37:17 > 0:37:20and that that partridge is cooked absolutely beautifully.
0:37:20 > 0:37:23I've never cooked partridge before, so I'm not entirely sure
0:37:23 > 0:37:25how it's, you know, perfectly cooked,
0:37:25 > 0:37:28so I'm just taking an educated guess that it's slightly pink.
0:37:28 > 0:37:30I just want to make sure it's not too raw.
0:37:34 > 0:37:39I almost prefer the invention to planning a dish. It is tricky.
0:37:39 > 0:37:41You want to stand out.
0:37:41 > 0:37:43I think you've got to take a risk to do well,
0:37:43 > 0:37:46but you just might end up falling on your face.
0:37:48 > 0:37:50What are you making for us now?
0:37:50 > 0:37:52I think I'm going to do a chraime,
0:37:52 > 0:37:55which is like a Middle Eastern fish dish, with red mullet
0:37:55 > 0:37:57with some brick pastry, brick a l'oeuf,
0:37:57 > 0:38:00with eggs in and some of the shrimp and anchovies and parsley.
0:38:00 > 0:38:03I'm going to try foaming tahini, but I don't know if it will work.
0:38:03 > 0:38:06So, egg and shellfish, have you done that before?
0:38:06 > 0:38:08Em...probably not.
0:38:08 > 0:38:11Jacob...it's been interesting!
0:38:16 > 0:38:18I'm trying to make brick pastry,
0:38:18 > 0:38:21but, um, it's full of holes, so we'll see what happens.
0:38:21 > 0:38:27We've got ourselves a tomato-y fish stew and we've got an egg pie.
0:38:27 > 0:38:30With that, we have got all sorts of stuff going on.
0:38:30 > 0:38:33We might have artichokes, we might have carrots,
0:38:33 > 0:38:36we might have foam made from tahini.
0:38:36 > 0:38:39He's not quite sure, he's still inventing as he's going along.
0:38:39 > 0:38:43- What are these, Jacob? - They look like a artichokes.
0:38:43 > 0:38:48- They were artichokes. Where's the rest of it?- They're small ones.
0:38:48 > 0:38:50Right. And the rest of it's in here, is it?
0:38:50 > 0:38:51- In my notebook, yeah.- Nice.
0:38:51 > 0:38:53Jacob!
0:38:56 > 0:38:58Half an hour gone!
0:39:00 > 0:39:02You've got 50 minutes left.
0:39:04 > 0:39:06It's all about me today...
0:39:08 > 0:39:11..because I've been panicking about how good everyone is,
0:39:11 > 0:39:16so I'm just going to make something yummy and see how it goes.
0:39:18 > 0:39:21- A big smile on your face - I didn't expect that.- No!
0:39:21 > 0:39:24- Why are you so happy?- I don't know, I'm just quite enjoying it today.
0:39:24 > 0:39:26It's all going to go wrong soon, so I might as well enjoy it now!
0:39:26 > 0:39:29Well, there's the spirit that won MasterChef(!)
0:39:29 > 0:39:31What are you making?
0:39:31 > 0:39:34- I'm making a trifle. - How posh can you make a trifle?
0:39:34 > 0:39:37I can make it tasty, I don't know if I can make it posh,
0:39:37 > 0:39:39- but I'm going to try and tart it up a bit.- I love that.
0:39:39 > 0:39:42- I think it's terribly bold. - Oh, really?
0:39:48 > 0:39:52We got ourselves a pear jelly, she's making a ginger and cinnamon sponge,
0:39:52 > 0:39:54she's making ginger custard.
0:39:54 > 0:39:57It's really difficult in the amount of time she's got.
0:39:57 > 0:39:58It's a huge challenge.
0:40:02 > 0:40:03Looking forward to it purely as
0:40:03 > 0:40:05a test of my own ability, really, I think.
0:40:05 > 0:40:09It's going to be a tough day, a tough task for everyone.
0:40:10 > 0:40:12So I can't rely on what's gone previously,
0:40:12 > 0:40:14so I've got to put up a good plate.
0:40:16 > 0:40:18I'm doing a partridge dish, so I'm going to roast
0:40:18 > 0:40:20the partridge on the crown and the legs and wings
0:40:20 > 0:40:21are in the pressure cooker.
0:40:21 > 0:40:23I'm going to put the braised meat into a ravioli
0:40:23 > 0:40:27and do it with some parmentier potatoes, some artichoke puree.
0:40:27 > 0:40:30Wow, Billy! You do like to push it, son.
0:40:30 > 0:40:32Hour and 20, you've got, not a day and a half!
0:40:32 > 0:40:36- I know, Greg, but, yeah, pushing it as always.- Good luck, sunshine!
0:40:36 > 0:40:37Cheers.
0:40:41 > 0:40:43Billy is cooking us partridge on the crown.
0:40:45 > 0:40:46He's braising the legs.
0:40:46 > 0:40:49He's making a port sauce.
0:40:49 > 0:40:52He is then going to make a ravioli filled with the braised leg.
0:40:52 > 0:40:56I think that sounds delightful, but then suddenly we've got ourselves
0:40:56 > 0:41:00parmentier potatoes, pasta and potatoes, and an artichoke puree.
0:41:00 > 0:41:04I just hope it's not too wet and I hope it's not too confused.
0:41:06 > 0:41:11My ravioli, sadly, came open. It's now going to be an open ravioli.
0:41:11 > 0:41:14It's going to have a pasta sheet laid on top of it.
0:41:16 > 0:41:19You've got 20 minutes left.
0:41:25 > 0:41:27- How are you doing, Juanita?- I'm OK.
0:41:27 > 0:41:30Pulling myself up after the professional kitchen experience.
0:41:30 > 0:41:33I just went into a bit of a panic and got myself into a bit of a
0:41:33 > 0:41:35downward spin and didn't recover, really.
0:41:35 > 0:41:38So, I need to pull my socks up and get back in the game.
0:41:38 > 0:41:41Is that what you've learned from the experience, resilience and fight?
0:41:41 > 0:41:42Yes, definitely.
0:41:42 > 0:41:43Well, it's fair to say,
0:41:43 > 0:41:46- this now needs to be good, doesn't it?- Yes. Really good.
0:41:49 > 0:41:53Juanita has got a roast partridge breast and roast partridge legs.
0:41:53 > 0:41:55She's serving that with lentils,
0:41:55 > 0:41:58a creamy mushroom sauce and some carrots.
0:41:58 > 0:42:00It doesn't sound that exciting,
0:42:00 > 0:42:04but we know when she delivers food which is cooked very well,
0:42:04 > 0:42:06it's simply delicious.
0:42:08 > 0:42:10I can't afford another blip.
0:42:10 > 0:42:12I've just got to...
0:42:12 > 0:42:17stay focused and just try and get something decent up on the plate.
0:42:17 > 0:42:19Just ten minutes left. Ten minutes.
0:42:22 > 0:42:26I'm really, really excited to be back in the MasterChef kitchen,
0:42:26 > 0:42:27judging the amateur chefs.
0:42:29 > 0:42:30The invention test,
0:42:30 > 0:42:33when you've got such a large larder of ingredients,
0:42:33 > 0:42:35it can almost become confusing.
0:42:36 > 0:42:38What they need to do is gather their thoughts,
0:42:38 > 0:42:39look at the main ingredient
0:42:39 > 0:42:42and then work all the other ingredients around them.
0:42:44 > 0:42:46I'm a tough judge, of course I am.
0:42:46 > 0:42:48I'm going to be firm, but fair.
0:42:51 > 0:42:5230 seconds.
0:43:00 > 0:43:02That's it. Stop, please. Stop.
0:43:04 > 0:43:06- Oh, mate, that looks delightful. - Yeah.
0:43:06 > 0:43:08- So which bird did you go for in the end?- Who knows?
0:43:10 > 0:43:12Because this is such an important part of the competition,
0:43:12 > 0:43:16we've invited somebody else in to test your food.
0:43:16 > 0:43:20Somebody who has incredible cooking credentials.
0:43:20 > 0:43:22Ladies and gentlemen, please say hello
0:43:22 > 0:43:24to two-star Michelin chef Marcus Wareing.
0:43:24 > 0:43:26- Oh! - LAUGHTER
0:43:35 > 0:43:36- Welcome.- Chef.- Good to see you.
0:43:43 > 0:43:44Jack, please. Up you come.
0:43:54 > 0:43:59Jack's made roast partridge, with a Jerusalem artichoke puree,
0:43:59 > 0:44:02salsify, cabbage and bacon,
0:44:02 > 0:44:05wild mushroom and partridge leg fritters
0:44:05 > 0:44:07and Jerusalem artichoke crisps.
0:44:17 > 0:44:19I think the choice of your ingredients
0:44:19 > 0:44:22that you've put with this bird is perfect. It's fantastic.
0:44:22 > 0:44:25I love the fact you've taken something like salsify,
0:44:25 > 0:44:28which is not an easy thing to do, and cook it well.
0:44:28 > 0:44:30I think the bird is beautifully cooked.
0:44:30 > 0:44:35Your croquettes, there's too many, but, at the end of the day, so what?
0:44:35 > 0:44:39- Well done, you.- Thank you so much. - Great dish, Jack.- Thank you.
0:44:39 > 0:44:42The thing about this dish, Jack, is you don't have to eat a lot of it
0:44:42 > 0:44:44to taste the quality.
0:44:45 > 0:44:50Your creamy smoky, artichoke puree, I like that.
0:44:50 > 0:44:53Your partridge is still moist, but cooked very, very well
0:44:53 > 0:44:57and I love the woodiness of your partridge balls with the mushrooms.
0:44:57 > 0:45:01For an invention test, Jack, I think it is very, very good indeed.
0:45:01 > 0:45:04You've delivered a very, very good dish, Jack. Just great flavour!
0:45:04 > 0:45:08Great flavour, helped along the way by some very good texture.
0:45:08 > 0:45:10That's all you can hope for. It tastes really good!
0:45:10 > 0:45:14- Well done. - That's the plan.- Well done.
0:45:14 > 0:45:16- Good job, Jack.- Cheers.
0:45:21 > 0:45:23HE SIGHS
0:45:26 > 0:45:27I'm really happy.
0:45:27 > 0:45:30Words cannot describe what that's like.
0:45:30 > 0:45:31- Well done.- Mm!
0:45:31 > 0:45:34I'm sorry, I should've said well done before I tucked into the balls!
0:45:34 > 0:45:36I cooked for Marcus Wareing.
0:45:36 > 0:45:39Yeah, but I can't quite fathom it right now. Yeah, ridiculous.
0:45:44 > 0:45:48Jacob's dish is inspired by his Middle Eastern heritage.
0:45:48 > 0:45:52Red mullet chraime, with a brick a l'oeuf -
0:45:52 > 0:45:57a crisp pastry parcel filled with an egg and freshwater prawns -
0:45:57 > 0:46:01served with cumin, roasted beetroot and baby artichokes.
0:46:01 > 0:46:03You know it looks a bit shabby.
0:46:03 > 0:46:05It doesn't look like it's got a place, does it?
0:46:05 > 0:46:06But, Jacob, you are out there.
0:46:06 > 0:46:08You present food that is sometimes a bit out there,
0:46:08 > 0:46:09but it always tastes good.
0:46:21 > 0:46:24My problem right now is your red mullet.
0:46:24 > 0:46:27With this tomato sauce, I don't think it's very nice.
0:46:27 > 0:46:31The sauce has been over-reduced and it's gone all bitter and tinny.
0:46:31 > 0:46:34It's just a bit flat and a bit muddy and a bit cluggy.
0:46:35 > 0:46:38It does look a bit...sort of a bit of a dog's dinner, really,
0:46:38 > 0:46:41but it tastes a lot better than it looks
0:46:41 > 0:46:44and there's a couple of things in here that I really like.
0:46:44 > 0:46:46There's a lovely warmth on my palate at the moment.
0:46:46 > 0:46:49I can taste the red mullet and I love the fact, this egg yolk,
0:46:49 > 0:46:50you've still kept it nice and moist.
0:46:51 > 0:46:53I can admire the work you do.
0:46:53 > 0:46:55I think, if you invent as you go, like you do,
0:46:55 > 0:46:58you're going to struggle to get everybody to like everything,
0:46:58 > 0:47:00and I think that's what's happened here.
0:47:02 > 0:47:05It was almost overwhelming, having all those ingredients.
0:47:05 > 0:47:07There is, like, too many.
0:47:08 > 0:47:10THEY TALK
0:47:10 > 0:47:14But, yeah, very disappointed with what I actually cooked in the end.
0:47:14 > 0:47:17I don't know if it was too risky, it was just...
0:47:17 > 0:47:19I don't think I thought it all through properly.
0:47:25 > 0:47:27Billy has roasted the partridge
0:47:27 > 0:47:32and served it with an open-top ravioli of partridge leg ragout
0:47:32 > 0:47:37on roast cubed potatoes, braised lettuce and carrots,
0:47:37 > 0:47:41Jerusalem artichoke puree and a port reduction.
0:47:43 > 0:47:46It's very daring presentation for an amateur cook.
0:47:46 > 0:47:50- Very professional-looking plate of food.- Thanks.
0:47:58 > 0:48:00Works very well for me, Billy.
0:48:00 > 0:48:03Works very, very well indeed for me.
0:48:03 > 0:48:06That bird is soft, tender and moist.
0:48:06 > 0:48:07The sauce is superb.
0:48:07 > 0:48:09I like that a lot.
0:48:10 > 0:48:12Billy, I don't like the dish as much as Gregg.
0:48:12 > 0:48:15First of all, the ravioli, obviously, hasn't worked
0:48:15 > 0:48:17and it's just become a small ragout with a bit of pasta on top,
0:48:17 > 0:48:20which is pretty much meaningless.
0:48:20 > 0:48:22Your sauce is big and bold.
0:48:22 > 0:48:24The cooking of the partridge is very nice,
0:48:24 > 0:48:27but I would like to have seen a bit of colour on the skin
0:48:27 > 0:48:30and the skin is where all the flavour is, Billy.
0:48:30 > 0:48:32- Not a bad effort.- Thanks.
0:48:32 > 0:48:35I, like Marcus, would like a bit of colour on that skin.
0:48:35 > 0:48:37And that skin needs to be seasoned
0:48:37 > 0:48:40and that partridge itself also needs to be seasoned all the way through.
0:48:40 > 0:48:43What I love - the sauce. I think you're almost there.
0:48:43 > 0:48:45Almost there, Billy.
0:48:48 > 0:48:51Pretty chuffed. Got something out on the plate that looked nice
0:48:51 > 0:48:54and one out of three really liked it, and the other two...
0:48:54 > 0:48:57They didn't hate it, so, yeah, pretty happy.
0:49:05 > 0:49:09Juanita has made roasted partridge with lentils,
0:49:09 > 0:49:13a wild mushroom sauce, baby roasted beetroot,
0:49:13 > 0:49:17baby carrots and beetroot leaves.
0:49:17 > 0:49:18I'm loving the look of this dish.
0:49:18 > 0:49:20And it's really nice to see the partridge leg there,
0:49:20 > 0:49:22with the little bone sticking out at the top.
0:49:22 > 0:49:24If everything is cooked beautifully well...
0:49:24 > 0:49:26It's going to be a good dish.
0:49:36 > 0:49:38I really like this dish. You know, I really do.
0:49:38 > 0:49:39I love the sauce that you've got.
0:49:39 > 0:49:42The lentils could do with just a touch more cookery,
0:49:42 > 0:49:46but I really love that flavour that you've got underneath.
0:49:46 > 0:49:49It's a good, warm, rustic, hearty dish
0:49:49 > 0:49:52that I just want to pick up and eat.
0:49:53 > 0:49:55- Great job.- Thank you.
0:49:55 > 0:49:58Your flavours are good, your cooking is good.
0:49:58 > 0:50:01You've just got to be able to remember how good a cook you are.
0:50:01 > 0:50:02OK.
0:50:02 > 0:50:06I, controversially, don't like the mushroom sauce with the lentils.
0:50:06 > 0:50:11But the beetroot gives you colour, as well as a sweet flavour, as well,
0:50:11 > 0:50:12especially using the leaves.
0:50:12 > 0:50:14I think that's very, very good indeed.
0:50:17 > 0:50:19Ah, I'm so pleased!
0:50:19 > 0:50:22It was good just to put up a plate that they liked.
0:50:22 > 0:50:25THEY WHISPER
0:50:25 > 0:50:28And to meet Marcus Wareing is just...
0:50:28 > 0:50:29I love him!
0:50:29 > 0:50:31I was going really red.
0:50:32 > 0:50:34(He's got such a nice eyes!)
0:50:34 > 0:50:35'It's just...'
0:50:35 > 0:50:36Mind-blowing.
0:50:36 > 0:50:39- Ah, well done.- Thank you.
0:50:39 > 0:50:43- Oh, it's intense, isn't it? - It's really intense.
0:50:43 > 0:50:45Natasha, dessert time. Up you come, please.
0:50:53 > 0:50:58Natasha's made a trifle of pear jelly, cinnamon sponge
0:50:58 > 0:51:03topped with vanilla custard, whipped cream, toasted pistachios
0:51:03 > 0:51:06and almonds, popping candy, cinnamon and ginger.
0:51:10 > 0:51:11Oh, my word!
0:51:17 > 0:51:19- Did you make that custard?- Yeah.
0:51:19 > 0:51:22- Wow, that's good.- Do you like it?
0:51:24 > 0:51:26That is good custard.
0:51:26 > 0:51:28I need a minute. Sorry. Do you like it?
0:51:28 > 0:51:32It's like a lovely piece of ginger cake, with cream and almonds.
0:51:32 > 0:51:34The pear jelly, I think that's delicious.
0:51:34 > 0:51:37I like your sponge and your custard is fabulous!
0:51:37 > 0:51:38Thanks!
0:51:39 > 0:51:43I find your sponge in there far too dense, too heavy,
0:51:43 > 0:51:47and that's my only complaint. That tastes fantastic.
0:51:48 > 0:51:50For me, personally...
0:51:51 > 0:51:54..I think you've absolutely nailed this trifle.
0:51:55 > 0:51:58That there has just taken me back to being a young boy again.
0:51:58 > 0:52:01That's what my mum used to make and she used to make it just like that.
0:52:01 > 0:52:04- Thank you.- Perfect. I can't fault it. I think it's fabulous.
0:52:04 > 0:52:06Thank you so much. I'm so glad you liked it.
0:52:06 > 0:52:08- Good job, Natasha.- Thank you.
0:52:18 > 0:52:20I'm really happy. Ten out of ten happy.
0:52:20 > 0:52:21Yeah, thrilled.
0:52:21 > 0:52:24Marcus Wareing just said you made a perfect trifle.
0:52:24 > 0:52:25I know! I can't believe it.
0:52:25 > 0:52:28- I can't believe I served him... - LAUGHTER
0:52:28 > 0:52:29A two Michelin star chef!
0:52:29 > 0:52:31Trifle? Obvs.
0:52:36 > 0:52:37Now, we're going to have a quick chat.
0:52:37 > 0:52:41I have to remind you that one of you will be leaving the competition.
0:52:43 > 0:52:44Thank you. Off you go.
0:52:54 > 0:52:56You enjoyed that, Marcus, didn't you?
0:52:56 > 0:52:58I really, really did. I think the standard is very high.
0:52:58 > 0:53:00The last time I was judging on the amateurs...
0:53:00 > 0:53:02This is a completely different level.
0:53:02 > 0:53:04It puts a smile on my face. I've had a great day.
0:53:04 > 0:53:06- Thanks, Marcus.- Thank you.
0:53:06 > 0:53:09- Thank you, my friend. See you soon.- Thank you.
0:53:14 > 0:53:16I think there's a couple of stars and I'm going to
0:53:16 > 0:53:17put my hand up for Jack.
0:53:17 > 0:53:20I think Jack's dish was without fault.
0:53:20 > 0:53:21Marcus liked it.
0:53:21 > 0:53:24Really good partridge, really good flavours.
0:53:24 > 0:53:26He had possibly the best dish out of the group.
0:53:26 > 0:53:31I really enjoyed eating Natasha's trifle, so did you, so did Marcus.
0:53:31 > 0:53:33She had delicious combinations.
0:53:33 > 0:53:35Lovely vanilla custard, a hint of ginger.
0:53:35 > 0:53:36What's not to like?
0:53:36 > 0:53:40Juanita looked a little bashed up after her restaurant experience.
0:53:40 > 0:53:44She needed a big round today. I thought she cooked very well.
0:53:44 > 0:53:45I thought she presented very well.
0:53:45 > 0:53:48The great thing about Juanita is Juanita cooks food
0:53:48 > 0:53:49that you do want to eat and,
0:53:49 > 0:53:51in there, amongst the mushrooms and the lentils
0:53:51 > 0:53:54and the cream sauce, were some really tasty bits and pieces.
0:53:54 > 0:53:57'I just want to keep going, just keep pushing'
0:53:57 > 0:53:59and proving myself to John and Gregg.
0:53:59 > 0:54:00So, yeah, I don't want to stop.
0:54:02 > 0:54:05Jacob intrigues me because he works in a very different way.
0:54:05 > 0:54:07He likes to make it up as he goes along.
0:54:07 > 0:54:08He's a bit of a food alchemist.
0:54:08 > 0:54:11That brick, that kind of filo pastry,
0:54:11 > 0:54:16anchovy and prawns and a poached egg, I thought was not great.
0:54:16 > 0:54:19I marvel at his technique, I have to say.
0:54:19 > 0:54:24Making your own brick in an invention test is a really big push.
0:54:24 > 0:54:27However, we end up with a dish that none of us actually loved.
0:54:27 > 0:54:32Yeah, very annoyed with myself, but you can't go back and change it.
0:54:32 > 0:54:36Hopefully, something miraculous happens and I stay in.
0:54:36 > 0:54:38I liked Billy's dish, I really liked it.
0:54:38 > 0:54:42However, you had criticism. Marcus, most certainly, had criticism.
0:54:42 > 0:54:44Marcus picked up on the fact that the skin
0:54:44 > 0:54:47on Billy's bird wasn't browned at all.
0:54:47 > 0:54:50Billy attempts a load of work and what we see, as a result of that,
0:54:50 > 0:54:52is the ravioli failing.
0:54:52 > 0:54:55And I still question, why would you put potatoes with ravioli?
0:54:58 > 0:55:01Obviously, I'd prefer not to have just done enough,
0:55:01 > 0:55:02but to have actually nailed it.
0:55:04 > 0:55:06I just let myself down on the cooking part.
0:55:06 > 0:55:09We've got to make a decision. You've got five cooks in here.
0:55:10 > 0:55:12Who is taking on the lessons?
0:55:13 > 0:55:15Who is learning and progressing?
0:55:17 > 0:55:18And who isn't?
0:55:31 > 0:55:33You guys are good.
0:55:34 > 0:55:37And Marcus doesn't give praise easily.
0:55:37 > 0:55:38He was impressed.
0:55:42 > 0:55:44One of you is leaving the competition.
0:55:47 > 0:55:48The person leaving us...
0:56:00 > 0:56:02..is Jacob.
0:56:02 > 0:56:03Thanks, Jacob.
0:56:13 > 0:56:16Obviously, I'm very disappointed to be going,
0:56:16 > 0:56:19but I kind of expected it after what I cooked today.
0:56:21 > 0:56:24It has been fun, it has been good to get this far.
0:56:27 > 0:56:29I definitely refined my cooking a bit.
0:56:31 > 0:56:34It's just a shame that I couldn't pull it off today.
0:56:37 > 0:56:39Congratulations, you guys.
0:56:39 > 0:56:42Another step closer to the final.
0:56:42 > 0:56:44THEY SIGH
0:56:44 > 0:56:46THEY TALK
0:56:48 > 0:56:51My cheeks are actually hurting from all the smiling,
0:56:51 > 0:56:55so it's just a bit awkward. But, yeah, no, amazing.
0:56:56 > 0:56:58Elated, really, to be here.
0:56:58 > 0:57:01I got through the first invention test of the competition,
0:57:01 > 0:57:03so positives to take.
0:57:03 > 0:57:05The final nine. What a day.
0:57:05 > 0:57:07It's so strange.
0:57:07 > 0:57:09The further we get on in this competition,
0:57:09 > 0:57:12the more nerve-racking it gets. It's all to play for.
0:57:12 > 0:57:16It's just insane. Absolutely crazy.
0:57:16 > 0:57:19Getting my confidence back, so really pleased, yeah.
0:57:24 > 0:57:28Tomorrow night, the remaining six face their first experience
0:57:28 > 0:57:29in a professional kitchen...
0:57:29 > 0:57:33- We are going to get slammed in a minute. Come on!- Oh, no!
0:57:33 > 0:57:34Stuart, how long on the cod?
0:57:35 > 0:57:39..before Marcus Wareing returns.
0:57:39 > 0:57:41Oh, my God!
0:57:41 > 0:57:43I would thoroughly enjoy eating both of these dishes
0:57:43 > 0:57:45if I was in a restaurant.