0:00:02 > 0:00:06It's MasterChef, and knockout week continues.
0:00:06 > 0:00:09Come on! Parfait! Faster!
0:00:09 > 0:00:13Last night saw the first group battle it out in a pro kitchen.
0:00:13 > 0:00:16Look at those! Nice!
0:00:17 > 0:00:20Jacob was sent home.
0:00:21 > 0:00:23Tonight, the second six are challenged
0:00:23 > 0:00:26to cook for the paying public for the first time.
0:00:28 > 0:00:32- We're going to get slammed in a minute. Come on!- Where's the...?
0:00:33 > 0:00:36Cooking in the MasterChef kitchen is one thing,
0:00:36 > 0:00:38but going to a professional? Nah, different ballgame.
0:00:38 > 0:00:40It's going to be seriously tough.
0:00:40 > 0:00:44It's incredibly daunting to be cooking for members of the public.
0:00:44 > 0:00:46All they're seeing is the food,
0:00:46 > 0:00:49and if it's not up to standard they're going to sling it back.
0:00:49 > 0:00:51A whole lunch service with just the six of us,
0:00:51 > 0:00:54it's an enormous amount of pressure.
0:00:54 > 0:00:57- What's the worst that can happen? - HE LAUGHS
0:00:58 > 0:01:01Then Marcus Wareing returns.
0:01:01 > 0:01:03Oh, my God!
0:01:03 > 0:01:06I like the dish, I like the flavours,
0:01:06 > 0:01:08and I think you've executed it very, very well.
0:01:08 > 0:01:10At the end, for one of them,
0:01:10 > 0:01:13their competition will be over.
0:01:22 > 0:01:24It's early morning
0:01:24 > 0:01:28and the contestants are being sent to their professional kitchen.
0:01:30 > 0:01:33Today, they'll be cooking lunch service
0:01:33 > 0:01:35at L'Anima in the City of London.
0:01:37 > 0:01:41This award-winning modern Italian restaurant
0:01:41 > 0:01:44is run by head chef Antonio Favuzzi.
0:01:44 > 0:01:46HE SPEAKS IN ITALIAN
0:01:48 > 0:01:50ALL CHEER
0:01:50 > 0:01:52Antonio started his career
0:01:52 > 0:01:56at a luxury five-star hotel in his native Sardinia.
0:01:56 > 0:01:58Fregola is ready.
0:01:58 > 0:02:02I would describe my food as very rustic,
0:02:02 > 0:02:05using southern Italian ingredients with a modern twist.
0:02:05 > 0:02:08He arrived in London in 2003,
0:02:08 > 0:02:14after perfecting his craft in some of Milan's best kitchens.
0:02:14 > 0:02:15Perfect line.
0:02:15 > 0:02:17Service.
0:02:17 > 0:02:21It's a busy kitchen, I've got 20 chefs.
0:02:21 > 0:02:24I've got a bit of military discipline during my service.
0:02:24 > 0:02:27Everything has to go out in time.
0:02:27 > 0:02:28Service!
0:02:31 > 0:02:35I've got big reputation in this part of the city.
0:02:35 > 0:02:37I would like to keep it.
0:02:44 > 0:02:47- Buongiorno. Good morning. How are you?- ALL:- Buongiorno.
0:02:47 > 0:02:51Good. Today, we're expecting a big day, guys. OK?
0:02:51 > 0:02:55We've got six different recipes. I want you to listen to me.
0:02:55 > 0:02:57Probably today you are going to find a bit of challenge, OK?
0:02:57 > 0:03:00So, let's go, guys. Get ready.
0:03:02 > 0:03:04The contestants have four hours
0:03:04 > 0:03:07to prep each of their dishes for service.
0:03:08 > 0:03:12There will be three starters on the menu today.
0:03:12 > 0:03:17Jane is in charge of the octopus with smoked aubergine caviar,
0:03:17 > 0:03:20charred lettuce, Romano peppers
0:03:20 > 0:03:24and ricotta mustia - a Sardinian smoked cheese.
0:03:25 > 0:03:27So hot pan, as you can see.
0:03:27 > 0:03:30- We want to get aggressive on the octopus, OK?- OK.
0:03:30 > 0:03:33- A nice golden colour in it.- Yeah. - OK?
0:03:33 > 0:03:35As well as frying the octopus,
0:03:35 > 0:03:39mum-of-four Jane will have to fry the ricotta,
0:03:39 > 0:03:41heat up her aubergine caviar,
0:03:41 > 0:03:44and char the baby gem lettuce.
0:03:45 > 0:03:47- Easy. Easy. - SHE LAUGHS
0:03:47 > 0:03:49Hola! We ready to go.
0:03:51 > 0:03:52Some lovely peppers.
0:03:54 > 0:03:55Crumble the cheese on the side.
0:03:59 > 0:04:02- OK?- Looks beautiful. It's stunning.
0:04:02 > 0:04:06Jane's first job is to cook the octopus,
0:04:06 > 0:04:12each one almost a metre long and weighing in at three kilos.
0:04:12 > 0:04:15Cooking octopus is not easy.
0:04:15 > 0:04:18We don't want to overcook that, but we don't want to undercook,
0:04:18 > 0:04:21cos otherwise it's going to taste not right.
0:04:21 > 0:04:23- What do you think?- Done.- Done? OK.
0:04:23 > 0:04:28I know from experience it can go so rubbery and so...horribly wrong.
0:04:28 > 0:04:29Oh! No!
0:04:30 > 0:04:33I'm confident...at the moment.
0:04:33 > 0:04:35Ask me after.
0:04:35 > 0:04:37- OK. - SHE LAUGHS
0:04:40 > 0:04:44Actor Annie is making a prawn-filled ravioli
0:04:44 > 0:04:47with a spicy lobster broth.
0:04:52 > 0:04:55- You're going to start boiling some pasta.- Yep.
0:04:55 > 0:04:57They're probably going to take around three minutes.
0:04:57 > 0:05:00In the timing, we want the prawns nice and gold
0:05:00 > 0:05:03- and not overcooked.- Yep.- It's really important.- Yeah.
0:05:03 > 0:05:05- 30 seconds each time.- Yep.- OK?
0:05:09 > 0:05:11So we've got five in number.
0:05:11 > 0:05:12You've got your prawns.
0:05:15 > 0:05:19You need to clarify your broth. It's going to take around two hours.
0:05:19 > 0:05:22- I've got some ready for you to show you.- Uh-huh.- OK?
0:05:22 > 0:05:25- Slightly spicy.- Yeah.- So you need to get the balance
0:05:25 > 0:05:28- of the spice-ness, of the chilli.- Yeah.
0:05:28 > 0:05:30- It's good.- Lovely, yeah?- Yeah.
0:05:32 > 0:05:37Annie's first job is to roll out the pasta to an exact thickness.
0:05:39 > 0:05:42Then she must fill and shape her prawn raviolis.
0:05:44 > 0:05:48I gave them a little Asian shape but with Italian ingredients.
0:05:48 > 0:05:49Quite difficult to do that.
0:05:51 > 0:05:55I've just been told about 30 portions, so a lot.
0:05:55 > 0:05:59150 pieces of pasta. Yeah. Erm... Ha-ha!
0:06:03 > 0:06:08The final starter will be cooked by mortgage adviser Jen -
0:06:08 > 0:06:12beetroot tortelli filled with smoked burrata and ricotta cheese,
0:06:12 > 0:06:15pickled golden beetroot,
0:06:15 > 0:06:19beetroot crouton, and a sage-and-pistachio butter.
0:06:21 > 0:06:24You're in charge of one of my signature dish of the menu,
0:06:24 > 0:06:30beetroot pasta. We put about 20g of stuffing. OK?
0:06:30 > 0:06:33After that, you need to put together, like that.
0:06:33 > 0:06:35Actually, it's not bad.
0:06:35 > 0:06:38Well done. We're going to blanch them in the water
0:06:38 > 0:06:41and we're going cook about three minutes.
0:06:46 > 0:06:48- The butter is ready.- Yes, Chef.
0:06:48 > 0:06:51Is brown not burnt. OK? And we finish.
0:06:51 > 0:06:54Lovely balsamic vinegar on top.
0:06:55 > 0:06:58- Looks beautiful. I like it a lot. - Fantastic.
0:06:59 > 0:07:02I'm excited. I'm never had beetroot pasta before.
0:07:02 > 0:07:05If I can make mine look like that, I'm going to be really happy.
0:07:05 > 0:07:09There's a lot of a assembly to do, and it needs to look perfect.
0:07:09 > 0:07:11I need to concentrate and make sure I get it right.
0:07:11 > 0:07:14- As soon as you see your hand... - Oh, yeah. So that's actually OK?
0:07:14 > 0:07:16- Yeah, it's actually done.- OK.- OK? - Lovely.
0:07:16 > 0:07:18- Go for it. Well done.- Thank you.
0:07:20 > 0:07:24The other three contestants will be on mains.
0:07:24 > 0:07:25Voila!
0:07:25 > 0:07:28Recent graduate Pedro's dish
0:07:28 > 0:07:31is black-ink gnocchetti Sardi with Scottish langoustines,
0:07:31 > 0:07:35Romanesco broccoli and bottarga.
0:07:35 > 0:07:39The first thing for you to cook is the langoustine. Get the brandy.
0:07:39 > 0:07:41We're going to blanch.
0:07:42 > 0:07:47Just add a bit of broth to it and let them cook for one minute.
0:07:47 > 0:07:49So...pasta ready.
0:07:49 > 0:07:52Make sure you grab some liquid,
0:07:52 > 0:07:56- and you're going to help to create a lovely sauce.- Yeah.
0:08:00 > 0:08:02Full of colour.
0:08:02 > 0:08:05This is bottarga, very famous in Sardinia.
0:08:05 > 0:08:08- It's like Parmesan for fish, isn't it?- Yes, correct.
0:08:08 > 0:08:09PEDRO LAUGHS
0:08:09 > 0:08:13A challenging dish. I think it's all about it coming together at the end.
0:08:13 > 0:08:15I think a lot of the work's in the prep.
0:08:15 > 0:08:17If I get the prep done, it'll all be fine.
0:08:17 > 0:08:19So, erm, need to crack on.
0:08:19 > 0:08:24Pedro's first task is to roll out and shape the squid-ink pasta.
0:08:25 > 0:08:27This is a Sardinian kind of gnocchi.
0:08:27 > 0:08:30Very challenging during the preparation,
0:08:30 > 0:08:32because they need to use a special board
0:08:32 > 0:08:34and they need to create the shape of this pasta.
0:08:36 > 0:08:39I'm very proud to have this dish on the menu.
0:08:39 > 0:08:41Hopefully, they get the job done.
0:08:43 > 0:08:46It's taken ages to get through, there's so much we have to do.
0:08:46 > 0:08:49You never see this behind the scenes when you go to eat in a restaurant.
0:08:51 > 0:08:53Company director Liz
0:08:53 > 0:08:56is making a start trimming the prime Angus fillet
0:08:56 > 0:08:59and portioning it to exactly 200g.
0:08:59 > 0:09:03Ohh! That needs a bit of trimming.
0:09:03 > 0:09:06Her dish is a Scotch beef tagliata,
0:09:06 > 0:09:09topped with pickled onions and buffalo blue cheese,
0:09:09 > 0:09:12marrow bones and salsa verde.
0:09:13 > 0:09:16So we start with the meat in the pan.
0:09:16 > 0:09:20Make sure you achieve the cooking requests, OK?
0:09:20 > 0:09:22In this case, I'm going to do medium rare,
0:09:22 > 0:09:25because that's my recommendation, OK?
0:09:25 > 0:09:28I think I would be disappointed, as a customer,
0:09:28 > 0:09:31if I ordered my meat rare and I get a medium one.
0:09:31 > 0:09:33It has to be right.
0:09:33 > 0:09:36So we've got two different marrow here,
0:09:36 > 0:09:38one is pure, as it come,
0:09:38 > 0:09:41and this one is stuffed with potato and cheese.
0:09:45 > 0:09:47Salsa verde.
0:09:47 > 0:09:49OK?
0:09:51 > 0:09:52I think I'm going to be the busiest.
0:09:52 > 0:09:56Steak's always really popular, there's going to be tons of orders.
0:09:56 > 0:09:57SHE LAUGHS NERVOUSLY
0:09:57 > 0:10:01I'm most worried about different requirements on the beef.
0:10:01 > 0:10:04I don't want to burn anything.
0:10:04 > 0:10:07Yeah, you know, the whole thing, basically.
0:10:08 > 0:10:12The final main on the menu will be cooked by Stuart -
0:10:12 > 0:10:16marinated black cod in prosecco and paprika,
0:10:16 > 0:10:19served with purple mash potato,
0:10:19 > 0:10:21turnip tops and clams.
0:10:23 > 0:10:25- You got your cod under the grill? - Mm-hm.
0:10:25 > 0:10:29We toast the garlic to open the clams. OK?
0:10:29 > 0:10:31A splash of white wine.
0:10:31 > 0:10:34Make sure your fish is cooked.
0:10:34 > 0:10:39What I want to achieve is a bit of burnt colour to it, OK?
0:10:44 > 0:10:47- Paprika bread toasted on top. - Mm-hm.
0:10:47 > 0:10:51- Always.- Always.- Olive oil at the end.
0:10:52 > 0:10:55- What do you think?- Ah, absolutely beautiful.- Fantastic.
0:10:55 > 0:10:57- Good luck.- Thank you.- Enjoy.
0:10:58 > 0:11:00All right...
0:11:03 > 0:11:08Stuart makes a start on filleting the Alaskan black cod.
0:11:08 > 0:11:10It's a hell of a piece of fish.
0:11:10 > 0:11:13The biggest difficulty on this dish is the preparation -
0:11:13 > 0:11:15when you need to fillet the fish,
0:11:15 > 0:11:17when you don't want to have too much waste.
0:11:17 > 0:11:20This particular dish, I think, is quite challenging.
0:11:20 > 0:11:24I've done a sea bass before, but nothing this sort of size.
0:11:24 > 0:11:25It needs to be really neat,
0:11:25 > 0:11:28cos obviously that's the bit you see on the plate.
0:11:28 > 0:11:30I need to get this...spot on.
0:11:38 > 0:11:42There's just one hour of prep time left.
0:11:42 > 0:11:45Come on, guys, time is running out.
0:11:47 > 0:11:53Annie is still trying to fill and shape 150 prawn ravioli.
0:11:53 > 0:11:57- Are they OK?- Be careful on these. - Yeah.- Be careful on these.
0:11:57 > 0:11:59- We want to look pretty, huh? - Yeah, of course.
0:11:59 > 0:12:01- Like you. Please.- Thank you.
0:12:01 > 0:12:04Can't panic, I've just got to carry on doing it.
0:12:06 > 0:12:11Pedro is also under pressure to finish off his gnocchetti Sardi.
0:12:12 > 0:12:16- How are we doing, man? Make sure you make the nice shape.- OK.
0:12:16 > 0:12:19- All like that, all the same, right? - OK.- Thank you.
0:12:19 > 0:12:23Got a lot more pasta to do and not a lot of time to do it.
0:12:25 > 0:12:27On the other side of the kitchen,
0:12:27 > 0:12:31Stuart is struggling to fillet the Alaskan black cod.
0:12:32 > 0:12:35Ah, I'm making a right hash of it. Sorry.
0:12:35 > 0:12:39- Stuart, please, don't push the knife, slice it.- OK.
0:12:41 > 0:12:44There's loads of bones all along here.
0:12:44 > 0:12:47You don't want anybody to find a bit of bone in theirs,
0:12:47 > 0:12:49get it sent back. Nobody wants that.
0:12:52 > 0:12:55After wrestling with her octopus,
0:12:55 > 0:12:57Jane has finally moved on to prepping her veg.
0:12:59 > 0:13:01It's horrendous how quick that time goes by.
0:13:01 > 0:13:04I'm just desperate to get everything finished,
0:13:04 > 0:13:08so that I'm ready to go and I'm not trying to do this during service.
0:13:10 > 0:13:13It's going to get mental, isn't it, the minute service starts and...
0:13:13 > 0:13:16and everything gets going.
0:13:23 > 0:13:26In just a few minutes the amateurs
0:13:26 > 0:13:31will have their first experience of service in a professional kitchen.
0:13:32 > 0:13:34First customer is coming in.
0:13:34 > 0:13:37Make sure you are in place and ready to go.
0:13:37 > 0:13:39- OK? Let's go.- ALL:- Yes, Chef.
0:13:42 > 0:13:45We've got big pressure, we've got a busy restaurant today.
0:13:46 > 0:13:51I hope nothing goes wrong and, you know, everyone will be happy.
0:13:53 > 0:13:55This restaurant is full.
0:13:55 > 0:13:58All our guys in there are good cooks, we know that,
0:13:58 > 0:13:59but they won't be used to this sort of pace.
0:13:59 > 0:14:01They've never done anything like this before.
0:14:06 > 0:14:10- OK, guys, first check coming in. Octopus brodo tortelli.- Si, Chef.
0:14:10 > 0:14:12Communication, guys.
0:14:12 > 0:14:17First orders are in for Jen and Jane's starters.
0:14:17 > 0:14:21Service is all about precision and coordination.
0:14:21 > 0:14:23Erm, three minutes, Chef.
0:14:23 > 0:14:25- Three minutes, Jane, for two octopus?- Yes.
0:14:25 > 0:14:27Three minutes you've got.
0:14:27 > 0:14:30They must make sure they get their starters to the pass
0:14:30 > 0:14:31at the same time.
0:14:31 > 0:14:35Jane has to cook the octopus until it's golden...
0:14:35 > 0:14:38while heating the smoked aubergine
0:14:38 > 0:14:42and charring the ricotta and the lettuce,
0:14:42 > 0:14:46while Jen has to fill, shape and cook her tortelli to order.
0:14:48 > 0:14:52Char-griller. Where's the...? Where's the blowtorch?
0:14:52 > 0:14:56OK. How are you doing with your octopus, Jane?
0:14:56 > 0:14:58- Jane?- Yes?- How long table 20?
0:14:58 > 0:15:00- Two minutes.- Quick, quick, though.
0:15:00 > 0:15:01Quick, quick.
0:15:03 > 0:15:09Jen's pasta is ready to plate, but Jane's behind.
0:15:12 > 0:15:14All done. All done, my dear. She's not ready. One sec.
0:15:14 > 0:15:17- Do you want it under the hot light? - No, you're going to blanch again.
0:15:17 > 0:15:20- Blanch it again?- She's not ready. One sec.- Si, Chef.
0:15:20 > 0:15:23You need to communicate, guys, otherwise it's a mess, OK?
0:15:23 > 0:15:25- Si, Chef.- Thank you.
0:15:25 > 0:15:30Jen must now make another batch of tortelli from scratch.
0:15:32 > 0:15:34I was ready on my last order, but I've had to start it again
0:15:34 > 0:15:37because another starter wasn't ready, which has set me back a bit,
0:15:37 > 0:15:41but it's all right. I'm going to get it together and it'll be fine.
0:15:48 > 0:15:52- Is that OK, Chef?- I'm sure the flavour is there, it's good,
0:15:52 > 0:15:55- we need to work on the presentation. - OK.- The next has to look prettier.
0:15:55 > 0:15:57- OK.- OK?- Sorry, Chef.
0:15:57 > 0:16:02With Jane's starter plated, it's now Jen holding up the pass.
0:16:02 > 0:16:04One tortelli at the pass when you're ready. Now.
0:16:04 > 0:16:07One of them's split. I'm just going to do it again.
0:16:07 > 0:16:11- I was ready on the other one and now I'm having to do it again. - Don't worry.
0:16:11 > 0:16:14You need to be at the pass. Jen, please, go with the tortelli.
0:16:14 > 0:16:17Well done. Well done.
0:16:17 > 0:16:21Just make sure you put this equally,
0:16:21 > 0:16:24- so there is some space between them. - Si, Chef.
0:16:24 > 0:16:26Come on. A bit more. A bit more.
0:16:26 > 0:16:30- Don't be shy. Are you missing something in this dish?- Oh.
0:16:30 > 0:16:33Don't forget to put all the ingredients. It's very important.
0:16:33 > 0:16:36- Si, Chef.- Thank you. Be focused.
0:16:36 > 0:16:37Service. Out.
0:16:39 > 0:16:41I think I need to get a bit more of a rhythm.
0:16:41 > 0:16:44And it's just communicating with the others
0:16:44 > 0:16:47so I know how long they need... would be helpful.
0:16:56 > 0:16:58The tortelli was really well cooked,
0:16:58 > 0:17:00the filling was really well seasoned
0:17:00 > 0:17:03and it was just a really combination of flavours.
0:17:03 > 0:17:06- Mmm.- The pasta's made really nicely, lots of filling,
0:17:06 > 0:17:09and I like the sharp sourness of that balsamic vinegar.
0:17:09 > 0:17:12I think Jen's done amazingly well with this.
0:17:14 > 0:17:18New check, guys. Four minutes, I want two octopus
0:17:18 > 0:17:19two tortelli and two broth.
0:17:19 > 0:17:21- Si, Chef.- OK?
0:17:21 > 0:17:24- Three section, yeah. Communication, guys, please.- Si, Chef.
0:17:24 > 0:17:27- Annie?- Yes?- Table 31, four minutes?
0:17:27 > 0:17:30- Four minutes? Yes, fine. - Are you sure? Do you need longer?
0:17:30 > 0:17:33No, four minutes is fine.
0:17:33 > 0:17:38Annie's is first order is in for her ravioli in spicy lobster broth.
0:17:38 > 0:17:41- So I've got ten pieces of ravioli but only two plates?- Yes.- Yes.
0:17:41 > 0:17:43I've got plates ready for you there.
0:17:43 > 0:17:46- Make sure you don't forget the brunoise.- OK.- Good luck.
0:17:54 > 0:17:55Quick, quick!
0:17:55 > 0:17:57Her dish relies on every element
0:17:57 > 0:18:00meeting Antonio's exacting standards.
0:18:04 > 0:18:06Yeah. One, two, three.
0:18:06 > 0:18:10- Have you tasted your broth?- I have, yes.- Yeah?
0:18:12 > 0:18:15- I think it's missing a bit of salt. - Yeah.
0:18:15 > 0:18:18- Quick, quick, because it's going to get cold, yeah?- Yeah.
0:18:18 > 0:18:21He said the broth maybe needed a little bit more salt,
0:18:21 > 0:18:24- so I've just added a bit and tasted. - Annie, I need those two broth.
0:18:24 > 0:18:27- Coming now, Chef.- Right now. Right now.
0:18:29 > 0:18:31- Well done.- Yeah?
0:18:31 > 0:18:34- So this is all going in one, for two people, yes?- Yes.
0:18:34 > 0:18:37- Go on. Come on. That's it. Perfect. Well done.- Thank you.
0:18:37 > 0:18:40- That looks good to me.- Yeah. - Service.
0:18:40 > 0:18:41Out.
0:18:42 > 0:18:44- Phew! - SHE LAUGHS
0:18:50 > 0:18:52Oh, grazie.
0:18:54 > 0:18:56The broth was fantastic.
0:18:56 > 0:18:59Very clean tasting, very light, very delicate touch.
0:18:59 > 0:19:01Really impressed.
0:19:03 > 0:19:05Look how clear that broth is.
0:19:05 > 0:19:08Look how beautiful those ravioli are.
0:19:08 > 0:19:12Annie's done a good job. Pasta, filling, broth,
0:19:12 > 0:19:15little brunoise of vegetables. A lot of work in here.
0:19:20 > 0:19:23Guys, four octopus.
0:19:23 > 0:19:26With the kitchen in full swing,
0:19:26 > 0:19:30Jane has another chance to master the presentation of her octopus.
0:19:34 > 0:19:37Very, very, very busy and a bit scary.
0:19:37 > 0:19:39SHE GASPS
0:19:39 > 0:19:42- That's the colour you need to achieve, yeah?- OK.
0:19:42 > 0:19:45- Please, all the time.- Yep.
0:19:45 > 0:19:48So make sure your plates looks similar. Yeah?
0:19:48 > 0:19:51Especially when they go on the same table.
0:19:51 > 0:19:54Put a bit of dressing on top of the octopus as well.
0:19:56 > 0:19:58Yes, correct. Well done.
0:19:58 > 0:20:01- You're making better presentation now.- Thank you very much.- Thank you.
0:20:04 > 0:20:07It's non stop from the minute you get in the kitchen. I - silly -
0:20:07 > 0:20:10thought we might have a little break in between, but, no,
0:20:10 > 0:20:12just - boom! - from one to the other.
0:20:22 > 0:20:24I had the octopus. It was fantastic.
0:20:24 > 0:20:27And it was very well presented. I really enjoyed it.
0:20:30 > 0:20:31Get in there, Jane.
0:20:31 > 0:20:34I like the smoked ricotta with the aubergines,
0:20:34 > 0:20:36and the octopus is cooked beautifully.
0:20:36 > 0:20:39Guys, how are we doing with main course? You're going to be next.
0:20:39 > 0:20:41- ALL:- Si, Chef.
0:20:41 > 0:20:44Be ready, yeah? We're going to start very soon.
0:20:47 > 0:20:50Guys, new check coming up. New check.
0:20:52 > 0:20:54I need one cod and one gnocchi.
0:20:54 > 0:20:56- Si, Chef.- Yay! Thank you.
0:21:00 > 0:21:05Pedro needs to fry off and blanch the langoustines in brandy...
0:21:07 > 0:21:08..then cook the gnocchetti,
0:21:08 > 0:21:12before adding it to a broth to create the sauce.
0:21:12 > 0:21:15- Are you OK with three minutes, Pedro?- Yes, sir.
0:21:15 > 0:21:17First pasta. Come on, hurry up!
0:21:17 > 0:21:20As one of Antonio's favourite dishes,
0:21:20 > 0:21:23the pressure is on for Pedro to get the gnocchetti right.
0:21:23 > 0:21:26A much bigger challenge than I expected.
0:21:26 > 0:21:29But I don't know what I expected, to be fair, so...
0:21:29 > 0:21:32- It is what it is.- Pedro, coming!
0:21:34 > 0:21:36You've got one at the pass now.
0:21:36 > 0:21:38Let's do it, man.
0:21:40 > 0:21:42- Not too much sauce, yeah? - Not too much sauce.
0:21:42 > 0:21:46- It's slightly a bit too much sauce, OK?- OK.- Get back to the pan,
0:21:46 > 0:21:49- cook and heat it.- Yeah.- Make sure you get less sauce. It's too much.
0:21:49 > 0:21:53- We specialise on pasta in this restaurant, yeah?- OK.- Please.
0:21:53 > 0:21:56- I give you one minute, yeah?- Yes, sir.- I want you at the pass.
0:21:56 > 0:21:57Quick, quick.
0:21:59 > 0:22:03- You OK?- Yeah.- Burnt?- Too much sauce.
0:22:03 > 0:22:06- Coming, Chef.- Hurry up!- Ten seconds.
0:22:13 > 0:22:15- Chef?- Yes.
0:22:15 > 0:22:17Much better.
0:22:19 > 0:22:21Go on. Go on. Go on. Quick.
0:22:21 > 0:22:24Make sure you clean the plate. Put the langoustine on top
0:22:24 > 0:22:26- and don't forget the bottarga. Come on, Pedro.- Yes, Chef.
0:22:26 > 0:22:28I know you can do it. Come on.
0:22:31 > 0:22:32Service.
0:22:33 > 0:22:36It took about a minute to remedy, so it's not a problem.
0:22:36 > 0:22:40I've got this, it's all good. Loving it. Absolutely buzzing.
0:22:49 > 0:22:51I had the gnocchi.
0:22:51 > 0:22:55I like the texture, I like it was extremely...mouthful,
0:22:55 > 0:22:58and very, very, you know, pleasant.
0:23:00 > 0:23:01Very well-made gnocchi.
0:23:01 > 0:23:03Lovely sauce.
0:23:03 > 0:23:06Langoustine very well cooked. Good work.
0:23:06 > 0:23:08Very good work from Pedro.
0:23:09 > 0:23:13We've got two cod, plus one gnocchetti.
0:23:13 > 0:23:15Right.
0:23:15 > 0:23:18Stuart's first orders of black cod are in,
0:23:18 > 0:23:22but he's struggling to find his feet.
0:23:24 > 0:23:27I'm lost. I've a very difficult...
0:23:27 > 0:23:30Oh, I'm so lost.
0:23:32 > 0:23:34- Wey...- With time ticking,
0:23:34 > 0:23:37Stuart must fry off his clams,
0:23:37 > 0:23:40his turnip tops,
0:23:40 > 0:23:43and cook the cod to perfection.
0:23:44 > 0:23:47Stuart, are you coming to the pass in one minute?
0:23:47 > 0:23:49Er, yes, Chef.
0:23:50 > 0:23:51Off! Off!
0:23:53 > 0:23:55Stuart, hurry up. Come on.
0:23:55 > 0:23:59- Now!- Now? Yes, Chef.- Right now! - Yes, Chef.
0:23:59 > 0:24:02- Sorry, Chef. Yes, Chef. - In the middle.
0:24:02 > 0:24:05Good. Good. Hurry up.
0:24:06 > 0:24:08This one around. Come on.
0:24:08 > 0:24:10Go for it.
0:24:11 > 0:24:14- Not too much mess on the plate, yeah?- Hmm.
0:24:14 > 0:24:17- Fennel pollen?- Fennel pollen you should put already in the pan.
0:24:17 > 0:24:19- OK. Yes, Chef.- Yeah?
0:24:19 > 0:24:23Looks good, but, please, be less messy. OK?
0:24:23 > 0:24:26- Look at that. Please.- Yes, Chef. - Service. Quick, quick.
0:24:26 > 0:24:31It was all right. I missed a couple of little...little touches on that
0:24:31 > 0:24:33that I can't afford to miss again this time.
0:24:35 > 0:24:38Table 40! Table 3!
0:24:38 > 0:24:40We're going to get slammed in a minute. Come on.
0:24:41 > 0:24:45Liz's main is also proving popular.
0:24:47 > 0:24:52She needs to leave plenty of time for the beef to rest before serving.
0:24:54 > 0:24:57- Are you OK with two tagliata to come?- Two tagliata? Si, Chef.
0:24:57 > 0:25:00- Now.- Now? Yep.- Let's go. Come on.
0:25:06 > 0:25:10- Are you ready one minute?- No. - How long you need?- Four minutes.
0:25:10 > 0:25:12- Why four minutes, my dear? It's ready.- Just to collect...
0:25:12 > 0:25:14No, you've got one minute. Trust me.
0:25:14 > 0:25:17One minute, yeah? Ready at the pass. Come on.
0:25:18 > 0:25:20They need to rest.
0:25:20 > 0:25:23Having not allowed enough time to rest her beef,
0:25:23 > 0:25:26Liz is now running behind.
0:25:26 > 0:25:30- You late.- I'm late, yeah.- Too late. Crazy.
0:25:31 > 0:25:33We go out in three minutes, OK?
0:25:33 > 0:25:38It's as full on as I expected, but a little bit more on top.
0:25:38 > 0:25:42Hurry up! We need to be more fast now.
0:25:42 > 0:25:44Service is slow. Come on.
0:25:44 > 0:25:47One on top, one on the bottom. Fantastic.
0:25:52 > 0:25:55- You're missing something. Focus.- Erm...
0:25:55 > 0:25:58- Onion.- Oh!- Come on.
0:26:00 > 0:26:02Service.
0:26:05 > 0:26:06Thank you.
0:26:12 > 0:26:14I had the beef with the blue cheese and the marrow bone.
0:26:14 > 0:26:17The steak was really, really tender, really easy to eat,
0:26:17 > 0:26:20the blue cheese was really, really, subtle as well.
0:26:20 > 0:26:22Yeah, lovely dish.
0:26:23 > 0:26:26There's a sweet sauce, hint of blue cheese,
0:26:26 > 0:26:28giving me a little bit of salty tang,
0:26:28 > 0:26:31and that beef is succulent and juicy.
0:26:31 > 0:26:33Favourite of the day. Well done, Liz.
0:26:34 > 0:26:37With service going at full tilt,
0:26:37 > 0:26:41Pedro and Stuart are struggling to keep up with their orders
0:26:41 > 0:26:42and each other.
0:26:42 > 0:26:46Me and you got the same table, yeah? One black cod, isn't it?
0:26:47 > 0:26:50I need two portion in total. How long you got?
0:26:50 > 0:26:53- I've got two minutes, Chef. - Two minutes - too much, yeah?
0:26:53 > 0:26:55- Please, hurry up.- How long, Stuart?
0:26:56 > 0:26:59Stuart, how long on the cods?
0:27:00 > 0:27:03With communication breaking down,
0:27:03 > 0:27:05Pedro decides to assemble his dish,
0:27:05 > 0:27:10but in the heat of the moment forgets one crucial element.
0:27:10 > 0:27:14Are you going to finish this or you want me to send it?
0:27:14 > 0:27:17- Sorry, sorry, sorry.- You need to finish your dish.- Sorry.
0:27:19 > 0:27:21Come on. Quick, quick.
0:27:21 > 0:27:23Quick, quick.
0:27:25 > 0:27:29Stuart is finally to the pass, but is still making mistakes.
0:27:29 > 0:27:31- Don't put too much sauce.- OK.
0:27:31 > 0:27:33- Yeah?- So this is too much sauce on that one?- Yes.
0:27:33 > 0:27:36- Please, can you re-plate.- Yes, certainly, sir.
0:27:43 > 0:27:45Service.
0:27:47 > 0:27:51- STUART SIGHS - Hectic. It's the most hectic thing I've ever done, I think.
0:27:51 > 0:27:54You've got to listen to the time counts. It's really intense.
0:27:54 > 0:27:55Really intense.
0:28:01 > 0:28:06I had the black cod. It was fantastic. The paprika really came through and was quite spicy.
0:28:06 > 0:28:09I mean, I like a bit of that, so it was very nice.
0:28:11 > 0:28:14That black cod is dense, but cooked very, very well.
0:28:14 > 0:28:17I like the salty clams and then bitter leaves.
0:28:17 > 0:28:19Stuart's done a decent job.
0:28:19 > 0:28:22There's almost like a curry-leaf flavour going through that.
0:28:22 > 0:28:25I think that's very, very good indeed.
0:28:30 > 0:28:33Guys, pay attention, please.
0:28:33 > 0:28:36I've got a table of ten. Here's the last check.
0:28:36 > 0:28:38Liz, Stuart, Pedro,
0:28:38 > 0:28:40you need to communicate.
0:28:40 > 0:28:43- Come on, guys.- BOTH:- Si, Chef.
0:28:43 > 0:28:45As service draws to a close,
0:28:45 > 0:28:49it's their last chance to impress with their dishes.
0:28:57 > 0:28:59- Are you checking the meats?- I am.
0:28:59 > 0:29:02- Those are medium, medium rare, rare. - OK. Let's go.
0:29:11 > 0:29:13Quick, quick. Pedro, well done. Thank you.
0:29:13 > 0:29:16Come on, Liz. Last! Last!
0:29:16 > 0:29:19Fantastic.
0:29:19 > 0:29:20Thank you.
0:29:20 > 0:29:24For Stuart, it's his final attempt to perfect his presentation.
0:29:24 > 0:29:26Hurry up.
0:29:26 > 0:29:28Much better now.
0:29:28 > 0:29:31- Stuart, well done.- Yes, Chef. - Thank you. Service.
0:29:34 > 0:29:37Well done. We finish. Thank you.
0:29:37 > 0:29:39HE SIGHS
0:29:45 > 0:29:48After two hours of intense cooking,
0:29:48 > 0:29:50service is over.
0:29:53 > 0:29:58We put our six cooks into a very, very busy kitchen.
0:29:58 > 0:30:00The fact is, they got through service.
0:30:00 > 0:30:03And, look, this room was packed.
0:30:04 > 0:30:06Six of them, they were really good,
0:30:06 > 0:30:09they were struggling with communication, but it was not easy.
0:30:09 > 0:30:11So they've done it and they've done it quite well.
0:30:11 > 0:30:13So, well done to them.
0:30:13 > 0:30:15It was the most stressful thing,
0:30:15 > 0:30:18but it was definitely an experience worth remembering.
0:30:18 > 0:30:21The first couple of tickets, the communication wasn't quite there,
0:30:21 > 0:30:25but I think after that we did really get it together.
0:30:25 > 0:30:29It's really surprised me just how much I liked the team hustle.
0:30:31 > 0:30:33Today's been amazing. It has boosted my confidence.
0:30:33 > 0:30:36To be able to get that food up to those people
0:30:36 > 0:30:38was a wonderful experience.
0:30:39 > 0:30:41There's nothing like it.
0:30:41 > 0:30:42What they do is incredible.
0:30:42 > 0:30:45Every day they come and they do this.
0:30:45 > 0:30:47Yeah, it's been amazing.
0:30:48 > 0:30:50That was intense. I knew it was going to be hard,
0:30:50 > 0:30:53but I didn't know it was going to be this hard.
0:30:56 > 0:30:59They're back in the MasterChef kitchen next.
0:30:59 > 0:31:02They've got one more dish till we make a decision on who leaves.
0:31:45 > 0:31:47Welcome back.
0:31:47 > 0:31:49We hope you've been inspired.
0:31:49 > 0:31:52We hope you've taken on a few lessons,
0:31:52 > 0:31:54learned a little bit if not a lot,
0:31:54 > 0:31:58because you six are about to do
0:31:58 > 0:32:00a MasterChef invention test.
0:32:03 > 0:32:05We want from you a plate of food
0:32:05 > 0:32:08that could grace the table of a restaurant.
0:32:09 > 0:32:13At the end of this, one of you is leaving us.
0:32:14 > 0:32:17One hour 20 minutes. Let's cook.
0:32:24 > 0:32:29The contestants have a wide range of ingredients to choose from...
0:32:32 > 0:32:36..which include game birds - partridge and pigeon -
0:32:36 > 0:32:42a selection of seafood - oysters, freshwater prawns and red mullet -
0:32:42 > 0:32:45and an array of vegetables.
0:32:49 > 0:32:53I think the invention test is probably one of the most scariest tests.
0:32:53 > 0:32:56The reason is, they can't practise.
0:32:56 > 0:32:59If they can't practise it, they get scared.
0:32:59 > 0:33:02But all these six know the basics.
0:33:02 > 0:33:05What they've got to do now is build on them.
0:33:16 > 0:33:19It's a bit addictive, this whole thing, isn't it?
0:33:19 > 0:33:22You want to do it again and you want to do it again.
0:33:22 > 0:33:25You return to being a child almost,
0:33:25 > 0:33:28looking for somebody to say, "Oh, that's good. Well done."
0:33:28 > 0:33:29Pat on the back.
0:33:31 > 0:33:33- Big smile, Jane.- Yeah, always.
0:33:33 > 0:33:37- You've got to smile when you're in a kitchen.- You haven't done an invention test before?- No.
0:33:37 > 0:33:41I'm not a cook that plans every day, I just buy what ingredients I like and then put them together.
0:33:41 > 0:33:44How do you feel about the competition now? Cos you had a wobble.
0:33:44 > 0:33:47I had a real wobble and I think I've got something to prove to you today.
0:33:47 > 0:33:50I didn't present food that I was proud of last time and I hate doing that.
0:33:50 > 0:33:53So, therefore, today, I just want to go out and show you what I can do
0:33:53 > 0:33:56and give you a really good-tasting plate of food.
0:33:59 > 0:34:03Jane's cooking us a piece of red mullet, mashed potato,
0:34:03 > 0:34:07lemon-butter parsley sauce, beetroot and baby carrots.
0:34:07 > 0:34:10Interesting. Really interesting.
0:34:10 > 0:34:11It could be yum.
0:34:17 > 0:34:19The stakes are very high today.
0:34:19 > 0:34:22You can sense it as well amongst the contestants.
0:34:22 > 0:34:23Everyone's a little bit on edge,
0:34:23 > 0:34:26everyone's a little bit, you know, nervous.
0:34:26 > 0:34:29I don't intend on going home any time soon.
0:34:29 > 0:34:31That final's got my name on it.
0:34:33 > 0:34:35Pedro, what are you going to make today?
0:34:35 > 0:34:38So I'm going be making for you a very simple
0:34:38 > 0:34:40wild mushroom fricassee,
0:34:40 > 0:34:43smoked duck egg, and mushroom ketchup just adds a bit of acidity,
0:34:43 > 0:34:46and some garlic toast.
0:34:46 > 0:34:50- You're in knockout week of MasterChef and you're going to do egg on toast?- Yeah.
0:34:50 > 0:34:52Yeah, I'm doing egg on toast.
0:34:52 > 0:34:55- You cook the egg and then you smoke it?- Yeah.- How do you cook it?
0:34:55 > 0:34:58It's in the egg shell. You sous-vide it.
0:34:58 > 0:35:01It comes out, you smoke it for maybe 10 to 15 minutes.
0:35:01 > 0:35:03- You've never sous-vide'd an egg before, right?- No.
0:35:03 > 0:35:06Whoo! Pedro, you scare me.
0:35:06 > 0:35:08I love you, but you scare me.
0:35:09 > 0:35:12What Pedro is doing is really, really risky.
0:35:12 > 0:35:15Pedro has got three elements to his dish - the smoked duck egg,
0:35:15 > 0:35:17garlic toast and mushrooms.
0:35:17 > 0:35:21If one of those elements doesn't work, we don't have a dish.
0:35:33 > 0:35:35I never thought I'd get this far.
0:35:35 > 0:35:38I kind of aimed low, so that I would be pleasantly surprised.
0:35:38 > 0:35:44Which is amazing, but the further I go, the more I want to stay.
0:35:49 > 0:35:51- Annie, are you all right? - Yeah, I'm really good.
0:35:51 > 0:35:54- You haven't done an invention test before, have you?- No. No, no.
0:35:54 > 0:35:56- I've been practising at home. - How do you that?
0:35:56 > 0:36:00I ask my boyfriend to bring back a selection of things from the supermarket
0:36:00 > 0:36:04- and then just make something with it.- Has it worked?- It has, yeah!
0:36:04 > 0:36:07- All right, what are you cooking now? - I'm making a mushroom ravioli
0:36:07 > 0:36:11with a sage-and-butter sauce,
0:36:11 > 0:36:14crispy bacon and crispy sage leaves.
0:36:14 > 0:36:17I learnt how to make pasta in the restaurant and loved it.
0:36:17 > 0:36:20- And it will be good, I hope. - Annie, I don't know why,
0:36:20 > 0:36:23- but you make me happy about food. - Cheers.
0:36:27 > 0:36:29The great thing about Annie is she's honest to herself
0:36:29 > 0:36:32and she keeps to classic combinations of flavour.
0:36:32 > 0:36:34It could be delightful,
0:36:34 > 0:36:38but it may be conceived as being a little bit too simple.
0:36:39 > 0:36:4340 minutes have gone, which makes you six halfway.
0:36:48 > 0:36:51The invention test's the unknown.
0:36:51 > 0:36:54A bit nervous, but I'm quite confident.
0:36:54 > 0:36:56I think I'm quite a creative chef,
0:36:56 > 0:36:59so, hopefully, I can show the judges some of that today.
0:37:04 > 0:37:08- How did you find the restaurant? - I loved the buzz, I loved the intensity of it,
0:37:08 > 0:37:09but it was exhausting.
0:37:09 > 0:37:12A whole new respect for people who do that job day in, day out.
0:37:12 > 0:37:14What are you making for us today?
0:37:14 > 0:37:17Some red mullet with a braised artichoke heart,
0:37:17 > 0:37:19a little bit of tomato-and-chilli salsa,
0:37:19 > 0:37:23some confit potatoes and a brown shrimp sauce.
0:37:23 > 0:37:27- Stuart, I like it.- You can't rest on your laurels, especially at this stage.
0:37:27 > 0:37:32- There's so many good cooks... - Oh, yeah.- ..that if you mess up, you're going home, I think.
0:37:35 > 0:37:40I'm not sure whether a chopped raw tomato salsa from South America
0:37:40 > 0:37:44goes with a French dish of red mullet, artichokes and shrimp.
0:37:54 > 0:37:57On our last dish, Gregg said to me, "You don't want to be a safe cook."
0:37:57 > 0:37:59And I am definitely going to try not to do that today.
0:37:59 > 0:38:02I'm going to try to do something maybe they've not had before,
0:38:02 > 0:38:05really flavourful, and it is exciting for them to try.
0:38:09 > 0:38:12So I'm doing a Nepalese dumpling, which is called a momo,
0:38:12 > 0:38:16and I'm making a tomato achar to go with it, which is like a chutney,
0:38:16 > 0:38:20and then I'm making a coconut soup to go alongside it.
0:38:20 > 0:38:24It's kind of going to be a mix of Thai and Nepalese flavours.
0:38:24 > 0:38:26Where have you learnt about Nepalese dumplings?
0:38:26 > 0:38:29My little brother went trekking in Nepal for a month
0:38:29 > 0:38:33and he came back from Nepal and the thing he was raving about was momos.
0:38:33 > 0:38:36So I learned how to make them and I really like them.
0:38:36 > 0:38:39OK, Jen. You look happier and more confident than I've ever seen you.
0:38:39 > 0:38:41Good.
0:38:46 > 0:38:48Jen has decided to go completely left field
0:38:48 > 0:38:51and be inspired by the travels of her brother
0:38:51 > 0:38:53This could give us the wow factor.
0:38:53 > 0:38:56I just hope she hasn't gone too far off piste.
0:39:04 > 0:39:06I've been worried about the invention test,
0:39:06 > 0:39:08because it's not really playing to my strengths.
0:39:08 > 0:39:11I put loads of work into each dish.
0:39:11 > 0:39:13I'll do every single one seven, eight, nine times.
0:39:13 > 0:39:17Yeah, not having a lot of time to prepare is, erm, a bit of a worry.
0:39:21 > 0:39:24- What are you making? - Partridge breast, roasted.
0:39:24 > 0:39:26I'm doing a confit leg,
0:39:26 > 0:39:30I'm doing potato fondant, roasted sprouts with a little bit of bacon
0:39:30 > 0:39:33and a lovely marsala sauce.
0:39:33 > 0:39:35- Have you roasted a sprout before? - I have, yeah.
0:39:35 > 0:39:39- I've never had a roasted sprout. - Well, you're going to have one in a minute.
0:39:39 > 0:39:42- You're a MasterChef first, Liz. - Oh, dear.
0:39:47 > 0:39:50Liz is going down the classic route, and it has to be absolutely right.
0:39:50 > 0:39:53That partridge breast has to be soft and moist,
0:39:53 > 0:39:56the skin's got to be well coloured, loads of butter in the sauce.
0:39:56 > 0:40:01The marsala's got to be sharp and sweet, but still rich with game.
0:40:01 > 0:40:03I think it's a really risky dish.
0:40:05 > 0:40:08You have nine minutes left. Nine!
0:40:13 > 0:40:16I'm looking for good cookery, good skill.
0:40:16 > 0:40:19A good choice of ingredients is really important for me.
0:40:22 > 0:40:24It's a tough environment,
0:40:24 > 0:40:27and I just hope that these cooks can cope with this sort of challenge.
0:40:27 > 0:40:31I'd like to feel that they'll be delighted to see me.
0:40:32 > 0:40:34Oh, no!
0:40:35 > 0:40:37HE SIGHS
0:40:38 > 0:40:41I don't really know what to say at the moment.
0:40:41 > 0:40:44Yeah, this is not ideal, to be honest with you.
0:40:44 > 0:40:46I'm kind of freaking out.
0:40:48 > 0:40:51You've got 90 seconds, and that's all you've got.
0:40:55 > 0:40:58Quick, quick, quick. Come on, last bits. Quick, quick, quick. Come on!
0:41:00 > 0:41:03Right, stop. That's it. Stop.
0:41:04 > 0:41:06HE EXHALES
0:41:09 > 0:41:12- What's wrong with it?- The egg, I didn't smoke it.
0:41:12 > 0:41:15- It didn't end up... It didn't work. - Well, it looks good. It looks good.
0:41:19 > 0:41:22We're at a very important stage in the competition.
0:41:22 > 0:41:25Today, we have somebody joining us
0:41:25 > 0:41:28whose food credentials are incredible.
0:41:32 > 0:41:34Please say hello
0:41:34 > 0:41:37to two-starred Michelin chef Marcus Wareing.
0:41:37 > 0:41:39NERVOUS LAUGHTER
0:41:39 > 0:41:40Oh!
0:41:46 > 0:41:49- Marcus.- Good to see you, Gregg.
0:41:56 > 0:41:58Annie, please, up you come.
0:42:07 > 0:42:10Inspired by her dish in the restaurant,
0:42:10 > 0:42:14Annie has cooked mushroom-and-caper ravioli
0:42:14 > 0:42:18with crispy pancetta, sage leaves and a butter sauce.
0:42:31 > 0:42:35Annie, I think that is a very well-executed plate of food.
0:42:35 > 0:42:39What was fabulous in the centre is that little caper.
0:42:39 > 0:42:40That little touch of vinegar
0:42:40 > 0:42:43just going through those mushrooms was very good.
0:42:43 > 0:42:45Beautifully well-made pasta, butter sauce.
0:42:45 > 0:42:48I like the dish, I like the flavours,
0:42:48 > 0:42:50- and I think you've executed it very, very well.- Thank you.
0:42:50 > 0:42:53Your pasta is thin,
0:42:53 > 0:42:56the filling is packed full,
0:42:56 > 0:42:59I like the thyme with the mushrooms.
0:42:59 > 0:43:03I think it's a really tasty, well-made bowl of pasta.
0:43:03 > 0:43:07I think you've absolutely nailed it.
0:43:07 > 0:43:10You've got a serious cook on your hands here, gentlemen. Great job.
0:43:10 > 0:43:13- Thank you.- Thanks, Annie.- Thank you so much.- Thank you, Annie.
0:43:13 > 0:43:16- Well done! - THEY WHISPER
0:43:18 > 0:43:19Argh!
0:43:19 > 0:43:22That was crazy!
0:43:22 > 0:43:24It is like the highest point of my life,
0:43:24 > 0:43:27having Marcus say those comments.
0:43:27 > 0:43:31Erm, that was an incredible thing to happen.
0:43:31 > 0:43:33(Thank you.)
0:43:40 > 0:43:45Stuart's dish is red mullet served with confit potatoes,
0:43:45 > 0:43:51braised artichoke, tomato salsa, and brown shrimps in butter.
0:43:52 > 0:43:54It looks a bit dry.
0:44:04 > 0:44:07As far as things that are cooked on the plate,
0:44:07 > 0:44:10you can't really fault it. I think your fish is cooked really well.
0:44:10 > 0:44:12I like the artichokes, I think they're tasty.
0:44:12 > 0:44:17But it doesn't go, "Whoosh! Wow! That's wonderful!"
0:44:17 > 0:44:20It's a little bit lacklustre, it's a bit boring, and I just
0:44:20 > 0:44:24don't think it packs the punch that these flavours could have.
0:44:24 > 0:44:26It's missing something to bring it all together.
0:44:26 > 0:44:31It's pleasant enough. You do better than pleasant, my friend.
0:44:31 > 0:44:35You often open the door to delicious. Not today.
0:44:40 > 0:44:43I guess that's the perils of the invention test -
0:44:43 > 0:44:45trying to come up with something on the fly
0:44:45 > 0:44:48and sometimes it works, sometimes it doesn't.
0:44:48 > 0:44:52I think today it was a little bit of a letdown for me.
0:44:52 > 0:44:54Liz, yes, please, up you come.
0:45:02 > 0:45:04Liz has roasted partridge breast
0:45:04 > 0:45:08and served it with a confit leg wrapped in sprout tops,
0:45:08 > 0:45:12potato fondant, potato crisp,
0:45:12 > 0:45:14roasted sprouts,
0:45:14 > 0:45:17with bacon, mushrooms and a marsala sauce.
0:45:29 > 0:45:33I very much like all the ingredients you've put together on that plate.
0:45:33 > 0:45:37I think they match brilliantly. I like your soft, buttery potato.
0:45:37 > 0:45:39I like the way that your bird is cooked.
0:45:39 > 0:45:42However, I want the confit to be softer.
0:45:42 > 0:45:45I want the bacon bits to be crispier.
0:45:45 > 0:45:47I want the mushrooms to be trimmed.
0:45:47 > 0:45:50Liz, I think you need to start
0:45:50 > 0:45:53thinking about refining your cookery.
0:45:53 > 0:45:55There are errors all over this plate.
0:45:55 > 0:45:57This sprout top is not cooked.
0:45:57 > 0:45:59The potato is burnt.
0:45:59 > 0:46:04We, as chefs, just want it to be sharper,
0:46:04 > 0:46:06and it's not, unfortunately.
0:46:06 > 0:46:08It's not.
0:46:08 > 0:46:13When you present a dish like this, you create expectation.
0:46:13 > 0:46:16What you've done here is given us great promise.
0:46:16 > 0:46:20And your delivery, unfortunately, is just below expectation.
0:46:23 > 0:46:27You're upset because you care. And you can't buy that - it's priceless.
0:46:27 > 0:46:30Seriously, in cookery, that's priceless.
0:46:30 > 0:46:32Thank you. Thank you.
0:46:35 > 0:46:37I think they were right.
0:46:37 > 0:46:38You know, I think doing
0:46:38 > 0:46:42so much in an hour and 20 minutes was probably a bit of a step too far
0:46:42 > 0:46:48and it's really hard to think that today, of all days,
0:46:48 > 0:46:50I didn't do it right.
0:46:59 > 0:47:04Jane's cooked red mullet served with mashed potato, baby carrots,
0:47:04 > 0:47:10a parsley-butter sauce, garnished with gem lettuce and brown shrimp.
0:47:19 > 0:47:22Your fish is a little bit overcooked, unfortunately.
0:47:22 > 0:47:24Your mashed potato could do with a lot more butter
0:47:24 > 0:47:26and a lot more cream. It could be a lot richer.
0:47:26 > 0:47:28I think the whole thing needs to be richer.
0:47:28 > 0:47:33- The carrots and the mullet just don't seem to work together.- OK.
0:47:33 > 0:47:37The dish just lacks a little bit of depth
0:47:37 > 0:47:40and it's like you've tried really hard to impress us
0:47:40 > 0:47:43with the fabulous decoration, all the decoration.
0:47:43 > 0:47:44It doesn't quite work for me.
0:47:44 > 0:47:47It doesn't pack the punch that red mullet should have.
0:47:47 > 0:47:50And the lettuce, for me, doesn't have a place.
0:47:50 > 0:47:52I like your mashed potato.
0:47:52 > 0:47:54I like your sauce that's buttery
0:47:54 > 0:47:57and it's got loads of parsley and lemon.
0:47:57 > 0:47:59I'm really happy about that. I think you've got the heart
0:47:59 > 0:48:01and soul of a decent dish there,
0:48:01 > 0:48:04and I think you missed the point with what you're adding to it.
0:48:04 > 0:48:05OK.
0:48:06 > 0:48:09As soon as they said "carrot" and "lettuce", I thought,
0:48:09 > 0:48:12"What the hell were you thinking? You wally!"
0:48:12 > 0:48:15Oh, anyway... We'll find out.
0:48:20 > 0:48:22Pedro, it's your turn.
0:48:29 > 0:48:33Pedro has cooked wild mushroom fricassee with mushroom ketchup,
0:48:33 > 0:48:39garlic and herb butter on toasted ciabatta, and a duck egg yolk.
0:48:48 > 0:48:51Pedro, unfortunately, you haven't executed this very well at all.
0:48:51 > 0:48:54And as a result, what I've got, predominantly, is sherry vinegar.
0:48:54 > 0:48:57I can't even taste the mushrooms themselves,
0:48:57 > 0:49:00and it's just disappointing. I'm sorry.
0:49:00 > 0:49:05I actually don't mind the herb butter on toast with salt
0:49:05 > 0:49:08and the rich egg yolk and the sweetness of the mushroom ketchup.
0:49:08 > 0:49:11My issue is, I look down and I think, where's the cooking?
0:49:11 > 0:49:16What's Pedro cooked? And all I can see, really, is some ketchup, mate.
0:49:17 > 0:49:21This dish doesn't work because it's in the wrong hands, unfortunately.
0:49:21 > 0:49:25What we're missing here is a little bit of knowledge and skill.
0:49:25 > 0:49:27When you take these ingredients and you put them
0:49:27 > 0:49:31in the right hands, they can become mind-blowing.
0:49:31 > 0:49:35You need to focus on just good, hearty cookery that works well.
0:49:35 > 0:49:36Cheers. Thank you.
0:49:42 > 0:49:45Not only have I had a bad day at the office,
0:49:45 > 0:49:48but then a two-Michelin starred chef is going to come
0:49:48 > 0:49:52and eat your food, and to not show what I really am capable of,
0:49:52 > 0:49:55yeah, not really much else I can say at this point.
0:49:56 > 0:49:59Jen, up with your momos, please.
0:50:08 > 0:50:13Jen has made spiced Nepalese momos filled with carrot,
0:50:13 > 0:50:18cabbage and shallots, served with a tomato achar, pickled carrot
0:50:18 > 0:50:20and a Thai coconut soup.
0:50:31 > 0:50:36I've never had a momo before. Never in my life before. I really like it!
0:50:36 > 0:50:39I'll tell you what, I bite into that, which seemed to be quite heavy dough,
0:50:39 > 0:50:44and inside was an absolute powerful big snog of Asian flavours.
0:50:44 > 0:50:48I like the pleasantly oily, thick, coconut-based soup
0:50:48 > 0:50:51that's got lime in it, as well, and also a bit of heat.
0:50:51 > 0:50:55- I find the whole thing very, very flavoursome.- Thank you.
0:50:55 > 0:50:57Your momo filling, the flavour of the ginger,
0:50:57 > 0:51:02the turmeric and lemon grass, I really like with the tomato.
0:51:02 > 0:51:05Big departure for you, Jen. Completely different style of food.
0:51:05 > 0:51:08These are not cuisines that I've ever studied,
0:51:08 > 0:51:11so as a chef I look at them from a flavour point of view,
0:51:11 > 0:51:14and I think I would thoroughly enjoy eating both of these dishes
0:51:14 > 0:51:17at the same time if I was in a restaurant.
0:51:17 > 0:51:20This is the type of dish that normally is something that
0:51:20 > 0:51:21you do in your own signature dish,
0:51:21 > 0:51:25not in an invention, so ten out of ten for bravery!
0:51:25 > 0:51:26Thank you.
0:51:26 > 0:51:27I like it. Great job.
0:51:27 > 0:51:28Thank you.
0:51:32 > 0:51:34- <- Well done, Jen!
0:51:34 > 0:51:36'I feel really good.'
0:51:36 > 0:51:39Getting such good feedback from Marcus Wareing was absolutely amazing.
0:51:39 > 0:51:41It was the highlight of the competition for me.
0:51:41 > 0:51:43(It's amazing!)
0:51:43 > 0:51:46- (It's Marcus Wareing!) - (Marcus Wareing!)
0:51:48 > 0:51:52Thank you very much. Really interesting round. Thank you.
0:52:00 > 0:52:02Thank you for your input.
0:52:02 > 0:52:04You absolutely terrified our contestants
0:52:04 > 0:52:05when you first walked in,
0:52:05 > 0:52:08but at the end of it, I think they will thank you for your feedback.
0:52:08 > 0:52:11- Thanks, Marcus.- My pleasure. - Thank you.- Thank you. See you soon.
0:52:19 > 0:52:21Oh, we had some ups and downs today, didn't we?
0:52:21 > 0:52:24Let's remember that every one of these six cooks cooked without
0:52:24 > 0:52:27a recipe in an invention test. That's pretty good.
0:52:27 > 0:52:30The fact is, we have to make a decision
0:52:30 > 0:52:34because one of them is going to leave the competition.
0:52:34 > 0:52:37- My favourite cook today is Annie. - Yep.
0:52:37 > 0:52:42Annie is not scared of a simple dish, because she is confident
0:52:42 > 0:52:45she can cram it full of flavour, and that's what she does.
0:52:45 > 0:52:49- She executed the dish very, very well.- Clever Annie. Very good.
0:52:49 > 0:52:52Jen's dish, I think the flavours were good.
0:52:52 > 0:52:55Her soup - sweet, sour, salty and hot.
0:52:55 > 0:52:57I loved the turmeric and the ginger
0:52:57 > 0:52:59and lemon grass inside the dumplings.
0:52:59 > 0:53:03We said we wanted a dish that people would be happy to pay for in
0:53:03 > 0:53:06a restaurant, and that's exactly what Marcus said about Jen's food.
0:53:06 > 0:53:08I would like to go through. Obviously, I don't
0:53:08 > 0:53:11want any of the others to do badly, but it'd be really nice to stay in.
0:53:11 > 0:53:16I really enjoyed Jane's red mullet on mashed potato. That was lovely.
0:53:16 > 0:53:19What the carrots and the lettuce leaves were doing on there,
0:53:19 > 0:53:22- I don't know.- It was just the fact the dish was confused.
0:53:22 > 0:53:24It has no clarity, no real plan.
0:53:24 > 0:53:28I just hope they see more than the errors on the plate.
0:53:28 > 0:53:31I hope they see the good things about it.
0:53:31 > 0:53:35I tried really hard, so that's... that's all I can do.
0:53:35 > 0:53:40Liz, we know is ambitious. Liz puts herself under pressure.
0:53:40 > 0:53:44Marcus picked up faults, you picked up faults with her dish.
0:53:44 > 0:53:46Liz's partridge was cooked really well.
0:53:46 > 0:53:47She made a great fondant potato.
0:53:47 > 0:53:49But there were all the additions on the side
0:53:49 > 0:53:52because she wanted to show so much more.
0:53:52 > 0:53:54She wanted to show what she's learnt along the way,
0:53:54 > 0:53:57and it didn't quite come off the way she wanted it.
0:53:57 > 0:54:00I'm really worried about going home, and if that is how I leave
0:54:00 > 0:54:03the competition, on such a low, I think, you know, it will just be...
0:54:03 > 0:54:05I'll just be devastated.
0:54:07 > 0:54:11You could see where Stuart was going with that dish today.
0:54:11 > 0:54:13You could see the experience of the professional kitchen
0:54:13 > 0:54:18rubbing off on him. I think he got the presentation right.
0:54:18 > 0:54:20Loved the way he cooked the fish.
0:54:20 > 0:54:23I don't believe he packed enough flavour into the rest
0:54:23 > 0:54:25of the goodies on that dish.
0:54:25 > 0:54:28It needed a sauce. There was no glue to hold the dish together.
0:54:28 > 0:54:32I've loved my time in the competition here, I've absolutely loved it.
0:54:32 > 0:54:37Um... I don't want to go home, but...I hope that I've done enough.
0:54:38 > 0:54:41Don't know what happened to Pedro today.
0:54:41 > 0:54:44He went off in a direction I've never seen before.
0:54:44 > 0:54:49The idea of poaching an egg in a water bath and smoking it -
0:54:49 > 0:54:51that's not the sort of food that Pedro's been doing,
0:54:51 > 0:54:55and it resulted in a dish that we ALL criticised.
0:54:55 > 0:54:59What Pedro tried to do was execute a dish that a professional chef
0:54:59 > 0:55:03will have trouble doing, and he tried to do it in an invention test.
0:55:03 > 0:55:06I mean, if they look at my overall competition, you know,
0:55:06 > 0:55:08I might get a free pass.
0:55:08 > 0:55:12If they judge me on that dish, I'm out.
0:55:12 > 0:55:14I think it's a tough decision.
0:55:14 > 0:55:18Which one of these are you starting to get a little bit nervous about?
0:55:32 > 0:55:34You've worked incredibly hard.
0:55:34 > 0:55:37We've seen some amazing dishes from all six of you.
0:55:37 > 0:55:39That's why you're here.
0:55:40 > 0:55:42Sad to see one of you go.
0:55:50 > 0:55:53The contestant leaving the competition...
0:55:59 > 0:56:00..is Pedro.
0:56:03 > 0:56:06- Come here, Pedro.- Cheers.- Great to have met you, mate.- All right.
0:56:06 > 0:56:08Good to have met you.
0:56:16 > 0:56:18I'm pretty gutted to be going home at this stage.
0:56:18 > 0:56:21I feel like I had more to give and more to offer.
0:56:23 > 0:56:27But I'm proud of what I've done and what I've produced.
0:56:29 > 0:56:31So...que sera sera, as they say.
0:56:33 > 0:56:37Very well done! It's getting tougher, isn't it?
0:56:42 > 0:56:44I'm relieved to be here.
0:56:44 > 0:56:46It was the skin of my teeth, to be honest.
0:56:46 > 0:56:48It was a tough day.
0:56:48 > 0:56:51Relief that I'm coming back.
0:56:51 > 0:56:55I'll go away, lick my wounds, turn it into constructive criticism.
0:56:55 > 0:56:58You know, I'm certainly not a quitter.
0:56:58 > 0:57:02I think I'm feeling a bit like the cat with nine lives. I'm ecstatic.
0:57:02 > 0:57:04I'm just pleased and thrilled to be here.
0:57:04 > 0:57:07I really am. I can't tell you. It's a dream.
0:57:09 > 0:57:13To get to this point it feels great. There's so few of us left now,
0:57:13 > 0:57:16so it does make me feel really good about myself and my cooking ability.
0:57:17 > 0:57:20Unbelievable. I can't, like... Yeah.
0:57:20 > 0:57:23Not only did I get to meet Marcus Wareing today, but he liked it.
0:57:23 > 0:57:26A lot. Which is insane!
0:57:27 > 0:57:31Tomorrow night it's the final challenge of Knockout Week.
0:57:32 > 0:57:35All that stands between the last nine
0:57:35 > 0:57:39and a semifinal place is one exceptional plate of food.
0:57:39 > 0:57:42- Excuse me one minute. - FEET STAMP
0:57:46 > 0:57:48I think it's really, really very, very good.