0:00:02 > 0:00:05It's the MasterChef semifinals.
0:00:06 > 0:00:09After five weeks of intense competition,
0:00:09 > 0:00:15- only the best eight cooks remain. - My heart is beating faster already.
0:00:15 > 0:00:19I am properly excited about these eight.
0:00:19 > 0:00:22- It's superb.- Thanks, Gregg.
0:00:22 > 0:00:27- It's a delicious, lovely, lovely thing.- That's you at your best.
0:00:27 > 0:00:28That's good.
0:00:29 > 0:00:32We've got a ton of ambition in here, John,
0:00:32 > 0:00:34and no small amount of skill.
0:00:35 > 0:00:40I could not prepare for how hard it's been in the last few rounds.
0:00:40 > 0:00:42It's a lot harder than it looks.
0:00:42 > 0:00:45It's so exciting to be in this competition, I can't tell you.
0:00:45 > 0:00:47I'm having a ball. I'm having such a great time
0:00:47 > 0:00:48and I really want to stay.
0:00:50 > 0:00:54I'm really emotionally attached to this now and I want to do well.
0:00:55 > 0:00:58The expectations are ever increasing.
0:00:58 > 0:01:00It's getting tougher and tougher.
0:01:00 > 0:01:02So, yeah, I just think, bring it on!
0:01:02 > 0:01:03Let's do it.
0:01:05 > 0:01:07Over the next week,
0:01:07 > 0:01:12our semifinalists will face some of their most daunting challenges.
0:01:12 > 0:01:15- Fire, fire, fire!- Aargh!
0:01:15 > 0:01:18I hope that a drill, not one of our ovens!
0:01:19 > 0:01:23I thought that was smashing. Proper restaurant-quality food.
0:01:24 > 0:01:26These are serious cooks and, at this stage,
0:01:26 > 0:01:29we should get some great food.
0:01:29 > 0:01:32Every single one of these eight can win the competition.
0:01:32 > 0:01:35I tell you what, there's going to be fireworks.
0:02:02 > 0:02:06Welcome to the MasterChef semifinals.
0:02:07 > 0:02:11This is an incredible achievement and you eight,
0:02:11 > 0:02:14you should be very, very proud of yourselves.
0:02:16 > 0:02:22This now is a MasterChef relay invention test.
0:02:22 > 0:02:25Without knowing it, you've already put yourself into teams -
0:02:25 > 0:02:27a red team and a blue team.
0:02:27 > 0:02:30Could I ask you to get into your teams, please?
0:02:38 > 0:02:40The rules are simple -
0:02:40 > 0:02:43each team member will cook for 20 minutes
0:02:43 > 0:02:45then it'll be a changeover.
0:02:45 > 0:02:47There'll be no talking during that changeover,
0:02:47 > 0:02:50you will only be able to leave visual clues.
0:02:51 > 0:02:54We want you to choose a team leader.
0:02:54 > 0:02:57That team leader will need to start the dish.
0:03:05 > 0:03:08The blues have obviously decided. Reds?
0:03:08 > 0:03:11- I'm not great at invention.- OK. Me.
0:03:11 > 0:03:13Got a team leader?
0:03:13 > 0:03:18Liz and Jane. Team leaders, please stay where you are.
0:03:18 > 0:03:22- The remaining six of you, that way, please.- Good luck, Liz.- Good luck.
0:03:26 > 0:03:28Please reveal your ingredients.
0:03:33 > 0:03:37We want from you a main course showcasing a saddle of lamb,
0:03:37 > 0:03:40we want a dessert showcasing pears
0:03:40 > 0:03:44and using any of the ingredients you like from these benches behind us.
0:03:45 > 0:03:47- There you go. You happy, ladies?- Mm-hm.
0:03:47 > 0:03:50SHE GIGGLES
0:03:50 > 0:03:53Your 20 minutes starts now.
0:03:58 > 0:04:00Each contestant will have 20 minutes'
0:04:00 > 0:04:04cooking time before handing over to their next team-mate.
0:04:08 > 0:04:09This is going to be fun!
0:04:11 > 0:04:14We all cook in a sort of like fairly similar way,
0:04:14 > 0:04:15so I think we should be OK.
0:04:15 > 0:04:18We all seem, yeah, classic, so if she sticks to classics,
0:04:18 > 0:04:20we'll be OK cos we all do quite a lot of that sort of style.
0:04:20 > 0:04:23Yeah.
0:04:23 > 0:04:25It's exciting, it's good.
0:04:25 > 0:04:28Interesting way to do things, really, isn't it?
0:04:34 > 0:04:36I'm good at butchery normally
0:04:36 > 0:04:38but I've never dealt with a complete rack of lamb,
0:04:38 > 0:04:43so a complete piece of lamb, so I'm just doing my best to break it down.
0:04:43 > 0:04:45So how do we get through that big bone?
0:04:45 > 0:04:47I think Jane will do a cracking job.
0:04:47 > 0:04:50She's, like, really focused, she's really good at prep work
0:04:50 > 0:04:51and putting dishes together,
0:04:51 > 0:04:54so I think she's a really good person to start the challenge off.
0:04:59 > 0:05:03- What do you think about a relay? - Er... Interesting.
0:05:03 > 0:05:05Hopefully, I can set something up
0:05:05 > 0:05:08so that people can then develop a real strong dish from.
0:05:08 > 0:05:13That's it, that's it. Tell me what dish you're starting.
0:05:13 > 0:05:15I'd like them to just simply roast this with some garlic
0:05:15 > 0:05:20and some herbs and do some beautiful veg with it,
0:05:20 > 0:05:23- and I'm going to do a nice strong lamb stock.- And dessert?
0:05:23 > 0:05:25Pear frangipane tart.
0:05:25 > 0:05:28I tell you what, if they continue what you started, I'll be happy!
0:05:28 > 0:05:29OK, so will I!
0:05:33 > 0:05:35Jane's got some stock going
0:05:35 > 0:05:39and she's cut out two pieces of lamb but, at the moment,
0:05:39 > 0:05:43there's no indication of where that lamb dish is supposed to be going.
0:05:44 > 0:05:47Jane is making her own pastry right now, so there's an obvious clue.
0:05:47 > 0:05:50She's going to leave the pear, almonds and the pastry out,
0:05:50 > 0:05:53hoping that they guess that's a pear frangipane tart. They could do.
0:05:53 > 0:05:56- They could do.- Something's happening. I can't get this on.
0:06:02 > 0:06:04You've had ten minutes, guys,
0:06:04 > 0:06:06which means you're halfway through your shift.
0:06:08 > 0:06:13I suppose my main job is trying to get a dish clearly defined so that
0:06:13 > 0:06:15they can come in and pick up and not have too much to think about.
0:06:18 > 0:06:21She's a really competent, really solid cook.
0:06:21 > 0:06:26I don't think she's likely to do something really strange, as well.
0:06:26 > 0:06:28- Let's hope...- It's what we need. - ..that we can carry it on.
0:06:33 > 0:06:35- Have you decided what you're going to do, Liz?- Yes.
0:06:35 > 0:06:39Going to do some roasted lamb with Pommes Anna
0:06:39 > 0:06:42and some roasted root veg
0:06:42 > 0:06:45and a nice Madeira sauce.
0:06:45 > 0:06:49And then I'm trying to pull together a pear tarte Tatin with
0:06:49 > 0:06:52a little bit of star anise and cinnamon.
0:06:52 > 0:06:56I'm sticking to fairly traditional kind of flavours and combinations,
0:06:56 > 0:07:00so hopefully, they'll pick up on that by seeing the ingredients.
0:07:00 > 0:07:02- Great. Frightening, isn't it?- Yeah!
0:07:08 > 0:07:12This lamb dish - it can't be a home-cooked lamb dish.
0:07:12 > 0:07:14It's got to be beautiful.
0:07:14 > 0:07:15I love a pear tarte Tatin,
0:07:15 > 0:07:20but this has to be a MasterChef semifinal pear Tatin.
0:07:20 > 0:07:22I think going in the middle is going to be quite tough
0:07:22 > 0:07:25because a lot of the work's going to have to get done in that time,
0:07:25 > 0:07:27so I'm really going to have to concentrate on what Liz
0:07:27 > 0:07:31has put out and try and work out what her plan is.
0:07:31 > 0:07:33It's going to be an interesting experience.
0:07:35 > 0:07:38You've got a minute until you change over.
0:07:38 > 0:07:40So the first thing I'm going to do is check the oven,
0:07:40 > 0:07:42check the fridge, taste the sauces.
0:07:42 > 0:07:44Is this the fridge?
0:07:44 > 0:07:48I'm quite happy cooking second, because if I go wrong,
0:07:48 > 0:07:52then it's up to Annie and Billy to sort it out!
0:07:52 > 0:07:53No pressure, guys(!) Sorry!
0:07:56 > 0:07:59You've got ten seconds until you swap over.
0:07:59 > 0:08:00Putting some more veg in there.
0:08:03 > 0:08:07Good luck. You'll be all right. Go on. You're all right. Do it! Go on!
0:08:10 > 0:08:11Good luck! Good luck!
0:08:15 > 0:08:18Your 20 minutes is up. Swap.
0:08:35 > 0:08:36Oh, gosh!
0:08:41 > 0:08:44Done the pieces of lamb, got the Pommes Anna on,
0:08:44 > 0:08:48I've left some vegetables out, but she's really,
0:08:48 > 0:08:54really good at desserts, so I'd like her to make a pear tarte Tatin
0:08:54 > 0:08:55cos that's one of her strengths.
0:08:55 > 0:08:57I think she'll naturally want to pick that up.
0:08:57 > 0:08:59That's what I'm hoping.
0:09:02 > 0:09:04Jen, do you think you've worked out something?
0:09:04 > 0:09:07So I think she's left me a tarte Tatin to do.
0:09:07 > 0:09:09She left me puff pastry, sugar,
0:09:09 > 0:09:12she wants a custard with it as well, looking at the cream and eggs.
0:09:12 > 0:09:15Got a little dauphinoise and some roasted vegetables going on
0:09:15 > 0:09:18in the oven, so yeah, I think she has left me in a good situation.
0:09:18 > 0:09:20So you're going to concentrate on dessert?
0:09:20 > 0:09:21I think that's what she's left me,
0:09:21 > 0:09:23knowing that that's what I like doing.
0:09:26 > 0:09:27If Jane can get that pear Tatin in the oven,
0:09:27 > 0:09:29I tell you what, it's a good start.
0:09:31 > 0:09:32There's a lot to do...
0:09:33 > 0:09:36..if I'm going to try and get the custard started as well.
0:09:36 > 0:09:39Yeah, pressed for time a little bit.
0:09:42 > 0:09:43I did the best I could.
0:09:43 > 0:09:45I butchered the meat and they've got that to use.
0:09:45 > 0:09:49I set them up with the stock and I did the pastry, so hopefully,
0:09:49 > 0:09:52I've got three great elements that they can now build a dish from.
0:09:55 > 0:09:58I left a bit of pastry so she'll know that the pastry is in.
0:09:58 > 0:10:00I'm hoping she'll know that the pastry...
0:10:00 > 0:10:02I've made pastry and it's in the fridge!
0:10:05 > 0:10:06Juanita, what do you see?
0:10:06 > 0:10:11So, obviously, pear tart going on, frangipane tart, potentially,
0:10:11 > 0:10:15beautiful lamb, she's got a beautiful stock going here.
0:10:15 > 0:10:17So what do you think you're going to make now?
0:10:17 > 0:10:20So I just want to get the tart blind-baked so that's ready
0:10:20 > 0:10:22and then I think I'll leave Annie to do the frangipane
0:10:22 > 0:10:24cos I know she's the dessert queen
0:10:24 > 0:10:27and then I'm going to start working on the meat to get that in the oven.
0:10:27 > 0:10:29But I think we need to have something else.
0:10:29 > 0:10:31I can't see any potatoes or anything,
0:10:31 > 0:10:34- so I'll probably grab some potatoes and get something going.- OK.
0:10:34 > 0:10:37- So Annie can basically go anywhere she wants with the lamb?- Yes.
0:10:37 > 0:10:40And let's hope that she knows she's supposed to make frangipane.
0:10:40 > 0:10:42I'm sure she will. I know she was
0:10:42 > 0:10:44making it this weekend, so I'm sure she'll smash it.
0:10:44 > 0:10:47- So that's handy, isn't it? - It's very handy.
0:10:51 > 0:10:54Juanita has cleverly picked up that that's a pear and frangipane tart.
0:10:54 > 0:10:56She's now blind-baking the pastry.
0:10:58 > 0:11:02The main course, the lamb, is still anybody's guess, but she is
0:11:02 > 0:11:07getting some potatoes cooked, she is going to get some veg underway.
0:11:07 > 0:11:10The dangers here are obvious.
0:11:10 > 0:11:12Is there a clear indication where that
0:11:12 > 0:11:14dish is going for the next person to follow on?
0:11:23 > 0:11:26- How are you feeling, Jen?- Not bad.
0:11:26 > 0:11:28I'm getting the custard on now, the tarte's in the oven,
0:11:28 > 0:11:31so hopefully, we're going to have something good to give you.
0:11:31 > 0:11:32Mm. I hope so.
0:11:38 > 0:11:42How long would you think a piece of lamb like that would take to cook?
0:11:42 > 0:11:47Um... I would say 20 minutes in the oven, potentially.
0:11:47 > 0:11:49You want it nice and pink in the middle.
0:11:51 > 0:11:52There's two people to go
0:11:52 > 0:11:57and Juanita has already started cooking the lamb.
0:11:57 > 0:11:59She's now burnt the top of the lamb in the frying pan.
0:11:59 > 0:12:01She's placed herbs and anchovies in the lamb
0:12:01 > 0:12:03and then she's put that in the oven.
0:12:06 > 0:12:11- You've got one minute until relay. One minute.- That went so quickly.
0:12:11 > 0:12:14I just hope Annie gets it and she's got enough time to do
0:12:14 > 0:12:18the frangipane and get that in the oven, so hopefully OK.
0:12:21 > 0:12:25- Oh, my God! This is so crazy! - We'll be fine. We'll be fine.
0:12:25 > 0:12:26It's fine.
0:12:26 > 0:12:28Probably going to come in and find just like an octopus,
0:12:28 > 0:12:31- just like, bobbling in a pan or something!- Oh, God, don't say that!
0:12:31 > 0:12:33Oh, my God! My worst nightmare.
0:12:35 > 0:12:37You've got ten seconds till we swap.
0:12:41 > 0:12:43Right, that's it. Swap.
0:13:01 > 0:13:04- Did you do it? What did you do? - Tarte Tatin's in the oven.- Yes!
0:13:04 > 0:13:08- The custard is made and on the hob. - Yes! I knew it!
0:13:08 > 0:13:09What did you do?
0:13:09 > 0:13:11- Oh, my God. That went so quickly! - I know, seriously.
0:13:11 > 0:13:13- That sauce is amazing. - Is it good?- Yeah, yeah.
0:13:17 > 0:13:18I'm so relieved it's over
0:13:18 > 0:13:20and I spent most of my time just running around like
0:13:20 > 0:13:22a headless chicken, looking shocked,
0:13:22 > 0:13:25but hopefully, I've done OK.
0:13:27 > 0:13:29I think she's got a lot to do, so hopefully,
0:13:29 > 0:13:31she concentrates on the frangipane tart and checks the meat
0:13:31 > 0:13:34and doesn't just leave the meat in there and overcook it.
0:13:38 > 0:13:39What do you see, Annie?
0:13:39 > 0:13:42I see carrots cooking, potatoes,
0:13:42 > 0:13:44which I'm going to make a mash out of.
0:13:44 > 0:13:46That's obviously going to be the sauce.
0:13:46 > 0:13:48And something in the oven, which is lamb.
0:13:48 > 0:13:50What do you see by way of pear?
0:13:50 > 0:13:52Pear, almonds and a blind-baked bit of pastry,
0:13:52 > 0:13:54so I'm going to make a quick frangipane.
0:13:54 > 0:13:58And then, when the frangipane tart needs to go in, I'm going
0:13:58 > 0:13:59to take the lamb out to cook.
0:13:59 > 0:14:01I'm going to test it and see if it's ready.
0:14:01 > 0:14:03- If that ambitious enough - lamb and mash?- I don't know.
0:14:03 > 0:14:06I can't really think about that now. I'm going to run out of time.
0:14:06 > 0:14:08- SHE LAUGHS - Hopefully.
0:14:15 > 0:14:20Annie's contribution is focused on the continuation of the dessert
0:14:20 > 0:14:23but I honestly wish somebody would step in there
0:14:23 > 0:14:26and make this lamb a little more splendid.
0:14:29 > 0:14:31I think I've left him in a good position, dessert-wise.
0:14:31 > 0:14:34So now, Stuart's going to be needing to really make sure
0:14:34 > 0:14:35the main's OK.
0:14:37 > 0:14:40Stuart, from the array of things presently on your bench,
0:14:40 > 0:14:41what can you deduce?
0:14:41 > 0:14:44Think we've got a tarte Tatin in the oven,
0:14:44 > 0:14:46I'm guessing with pears, we've got custard,
0:14:46 > 0:14:49so that's fine, there's some potatoes in a little ring,
0:14:49 > 0:14:51dauphinoise, garlic potatoes, something like that.
0:14:51 > 0:14:53- So your job is now about this main course?- Yes, exactly.
0:14:53 > 0:14:56Cos really, for the main course, all you've got is potatoes?
0:14:56 > 0:14:58Yeah, exactly, so we need some veg,
0:14:58 > 0:14:59need some sauce, need to cook the meat.
0:14:59 > 0:15:03- Good. OK, are you happy? - Yeah, I'm quite pleased with that.
0:15:06 > 0:15:10As far as Stuart is concerned, dessert's done,
0:15:10 > 0:15:13so he's now going to make a sauce, which he's using the bones for,
0:15:13 > 0:15:16and get the vegetables ready to go with the lamb.
0:15:16 > 0:15:19The red team's jigsaw seems to be falling into place.
0:15:21 > 0:15:23I think the tarte Tatin is just about to come out.
0:15:25 > 0:15:26Yeah, I'm happy with where we're at.
0:15:30 > 0:15:33You've got five minutes till we swap over, please.
0:15:35 > 0:15:39Annie's taken the lamb out of the oven. She doesn't know how long it's been in there,
0:15:39 > 0:15:41so she's prodding it to see what it's like inside.
0:15:44 > 0:15:46That's good-looking.
0:15:53 > 0:15:54Good luck, man.
0:15:56 > 0:15:59Those are there. Lamb.
0:15:59 > 0:16:02Right, OK. It's changeover time.
0:16:11 > 0:16:15What on earth have we got going on here?
0:16:15 > 0:16:16Oh, you guys are legends!
0:16:16 > 0:16:18You guys are legends!
0:16:18 > 0:16:19Bring it in, come on!
0:16:19 > 0:16:22- Woo!- That was perfect, perfect choice of ingredients.
0:16:22 > 0:16:23That was amazing.
0:16:28 > 0:16:30I think that went really well.
0:16:30 > 0:16:32Yeah, I think he needs to finish the veg,
0:16:32 > 0:16:35taste everything, season everything, finish the sauce off nicely
0:16:35 > 0:16:37and we know he does good presentation.
0:16:38 > 0:16:41It's looking really great, I just want to make sure
0:16:41 > 0:16:43I bring it together.
0:16:43 > 0:16:44Right, so what else have they left me?
0:16:44 > 0:16:47I have a certain amount of sympathy for Billy
0:16:47 > 0:16:49as the last member of the team.
0:16:49 > 0:16:50Right, where's the salt?
0:16:50 > 0:16:53I mean, everything seems to have gone everywhere.
0:16:53 > 0:16:55The blue team have left that bench for Billy
0:16:55 > 0:16:57in a shocking mess.
0:16:57 > 0:17:00In such a mess, there's not even a clean knife or spoon to use.
0:17:01 > 0:17:03Absolute abomination.
0:17:04 > 0:17:07Right, I suppose I better start doing something.
0:17:07 > 0:17:09I'm just trying to think what.
0:17:09 > 0:17:11This is the most nuts thing ever.
0:17:11 > 0:17:13Yep. You look a little confused, my friend.
0:17:13 > 0:17:16Yeah, a little confusing.
0:17:16 > 0:17:17I think I know what's going on.
0:17:17 > 0:17:20Looks like we've got lamb, mash potato with a jus
0:17:20 > 0:17:21and some carrots
0:17:21 > 0:17:24and we've got a tart of some description.
0:17:24 > 0:17:26It looks like frangipane on the top.
0:17:26 > 0:17:27Plans right now?
0:17:27 > 0:17:31Plan is to make sure everything is cooked and seasoned well
0:17:31 > 0:17:34and then a few little finishing touches,
0:17:34 > 0:17:37- which I'm trying now.- Looks like it might be your finishing touch.
0:17:37 > 0:17:39I know, mate. Might be the end of me.
0:17:39 > 0:17:43There's also no knives or anything left. Um...
0:17:43 > 0:17:46Right. That's over reduced.
0:17:46 > 0:17:48Billy is running around in ever-decreasing,
0:17:48 > 0:17:50more excitable circles.
0:17:50 > 0:17:53He is really feeling the pressure and doesn't really know
0:17:53 > 0:17:55how he's going to finish off the dishes.
0:18:06 > 0:18:09- They've done a great job. - You think they've done a great job?
0:18:09 > 0:18:12- Yeah, happy, really happy. - You can make this special, can you?
0:18:12 > 0:18:15- I can make it look amazing, yeah. - Can you make it taste amazing?
0:18:15 > 0:18:18Well, let's hope they've done half that job for me already.
0:18:22 > 0:18:26I'm happy with the lamb, that's looking really nice.
0:18:26 > 0:18:27Butter.
0:18:28 > 0:18:30Jack's very, very happy indeed.
0:18:30 > 0:18:32He wants to make sure the seasoning's right,
0:18:32 > 0:18:34he wants to make sure they look beautiful
0:18:34 > 0:18:35and that's what he's up to.
0:18:35 > 0:18:38I tell you what, I'm watching what's going on here
0:18:38 > 0:18:40and I'm really, really impressed.
0:18:43 > 0:18:45It's not great.
0:18:46 > 0:18:49I'm not sure this sauce is rescuable, that's the problem.
0:18:49 > 0:18:51It's way too greasy.
0:18:52 > 0:18:54Right, let's go and get some green as well.
0:18:56 > 0:18:58Billy doesn't like the sauce.
0:18:58 > 0:19:01I think it's impossible for him to add to that lamb dish,
0:19:01 > 0:19:04save the sauce and finish that pear tart.
0:19:04 > 0:19:07He's got to be realistic about the time he's got left.
0:19:07 > 0:19:09I feel a bit sorry for him, but what he's got
0:19:09 > 0:19:12is what he's got, he's going to have to play with it.
0:19:15 > 0:19:16Did you put the lamb in?
0:19:16 > 0:19:19Just before you came in, that was the last thing I did was put it in.
0:19:19 > 0:19:21- So, if it's pink, it's fine. - OK, that's all right, then.
0:19:21 > 0:19:23It was pink, it wasn't raw, it was pink.
0:19:23 > 0:19:25- I cut the end off.- Beautiful.
0:19:25 > 0:19:27Has that even been cooked?
0:19:29 > 0:19:33He's panicking and he is now in danger of not getting two dishes up.
0:19:39 > 0:19:42You have five minutes to bring together
0:19:42 > 0:19:45all the work put in by your previous team members.
0:19:47 > 0:19:49So excited to see what Jack's done.
0:19:49 > 0:19:51I've got a massive amount of faith in him.
0:19:51 > 0:19:53Everything he's done looks absolutely stunning, so...
0:19:53 > 0:19:56- He's going to make it look great on the plate, definitely.- Yeah, yeah.
0:19:56 > 0:19:58Right.
0:20:04 > 0:20:06Take a breath, take a breath.
0:20:06 > 0:20:07- Wasn't cooked enough, was it?- No.
0:20:07 > 0:20:09It was not cooked enough...
0:20:09 > 0:20:10at all.
0:20:13 > 0:20:15I'm sorry, you've got two minutes. You're going to have to start
0:20:15 > 0:20:19- putting it on a plate, I'm afraid. - All right, mate, I'm going.
0:20:24 > 0:20:25Oh!
0:20:33 > 0:20:35Time's up, stop.
0:20:35 > 0:20:36Stop.
0:20:42 > 0:20:43You all right?
0:20:43 > 0:20:46Mate, there's literally no room here at all.
0:20:53 > 0:20:55- How did you do?- Bit of a disaster.
0:20:55 > 0:20:57- Oh, no.- No, Billy!
0:20:57 > 0:20:58Oh, Billy, that's the disaster!
0:21:01 > 0:21:03Did amazing, did amazingly.
0:21:03 > 0:21:05Well done.
0:21:05 > 0:21:07Come on, come here, man.
0:21:07 > 0:21:09You guys left me nothing to do.
0:21:09 > 0:21:10I just had to cut it up.
0:21:12 > 0:21:14- Are you all right?- I said you look like a Jackson Pollock.
0:21:14 > 0:21:17- Just a shaking mess. - Let's have a look.- Darling.
0:21:17 > 0:21:18- Oh, wow.- Oh, that looks beautiful.
0:21:18 > 0:21:21The lamb's way under... Well, it is under.
0:21:21 > 0:21:22I thought it was ready.
0:21:22 > 0:21:24I'm so stupid, man.
0:21:24 > 0:21:26Oh, Billy, you traumatised man.
0:21:26 > 0:21:29- Traumatised, yeah. - Oh, sausage, sorry!- Sorry.
0:21:29 > 0:21:32Sorry. I feel really guilty now.
0:21:32 > 0:21:34Oh, guys, well done, seriously.
0:21:36 > 0:21:39Mate, that looks absolutely stunning.
0:21:42 > 0:21:44I've got to say, as a team, you guys have done very, very well.
0:21:44 > 0:21:46I'm really, really pleased.
0:21:46 > 0:21:48I'm really impressed with this.
0:21:50 > 0:21:54For their main course, the red team have served lamb loin,
0:21:54 > 0:21:57with roasted carrots, braised shallots,
0:21:57 > 0:22:02buttered chard, Pommes Anna and a red wine gravy.
0:22:12 > 0:22:14Ooh, someone likes a bit of garlic.
0:22:18 > 0:22:20I find that highly enjoyable.
0:22:20 > 0:22:23Big, big flavours in there, I love the garlic and the thyme
0:22:23 > 0:22:25in the potatoes, the lamb's cooked very, very nicely.
0:22:25 > 0:22:28Sauce could be a little thicker, but it is starting to develop
0:22:28 > 0:22:30a sweetness, which is absolutely lovely.
0:22:30 > 0:22:33That's not a bad dish at all.
0:22:33 > 0:22:35Good flavours on the lamb, it's really well seasoned,
0:22:35 > 0:22:37your potatoes are soft.
0:22:37 > 0:22:39The chard underneath adds a lovely freshness to it,
0:22:39 > 0:22:41your sauce is tasty.
0:22:41 > 0:22:44I think, for an invention test, good.
0:22:46 > 0:22:52The red team's dessert is a pear tarte Tatin with custard.
0:22:52 > 0:22:56I'd much rather just see a slice of pie with a crust outside.
0:23:05 > 0:23:08I love the pears on the pastry
0:23:08 > 0:23:11and the caramel, going so far that it's gone
0:23:11 > 0:23:14sweet and bitter. I think that's a beautiful, beautiful flavour.
0:23:14 > 0:23:16The custard is a lovely texture to have with it,
0:23:16 > 0:23:19but it lacks flavour because it's got no vanilla.
0:23:19 > 0:23:21Your custard does lack vanilla,
0:23:21 > 0:23:23but I love the rich creaminess of it.
0:23:23 > 0:23:24I think it's really, really good,
0:23:24 > 0:23:28and all the spice you've got in that tarte Tatin, it's lovely.
0:23:28 > 0:23:29I would have liked a bit of texture.
0:23:29 > 0:23:33You cut the crispy edge off the tarte and that's the best bit!
0:23:33 > 0:23:37But, yeah, for a relay, I think you've done pretty well.
0:23:39 > 0:23:42(I think, given the time we had...
0:23:42 > 0:23:43(I think it's a good job.
0:23:43 > 0:23:45(Well done, well done.)
0:23:49 > 0:23:52The blue team has cooked loin of lamb
0:23:52 > 0:23:57and sauteed lamb kidney with mashed potato, carrots,
0:23:57 > 0:24:01crispy shallot rings and a lamb and Madeira jus.
0:24:03 > 0:24:05I think this looks shocking.
0:24:05 > 0:24:06Yeah.
0:24:06 > 0:24:10What this shows is just that there was just no clear plan at all
0:24:10 > 0:24:13- from the start.- OK.
0:24:13 > 0:24:16This fat is really quite disturbing.
0:24:16 > 0:24:17Yeah.
0:24:23 > 0:24:27We've got nice mashed potato, with a crispy shallot, and we've got
0:24:27 > 0:24:31a jus that's beginning to take on flavour, but it is greasy.
0:24:33 > 0:24:37What we have here, unfortunately, is raw lamb and raw kidney.
0:24:39 > 0:24:40It's awful.
0:24:40 > 0:24:42I know.
0:24:42 > 0:24:44We've got big issues here.
0:24:44 > 0:24:46The lamb's not cooked,
0:24:46 > 0:24:48carrots aren't cooked all the way through,
0:24:48 > 0:24:50kidney is raw.
0:24:51 > 0:24:53There HAS to be a clear plan.
0:24:58 > 0:25:03For dessert, the blue team's served a frangipane tart topped with
0:25:03 > 0:25:07sliced pear, whipped cream and an almond brittle powder.
0:25:20 > 0:25:24What I've got is a demonly good frangipane with cream
0:25:24 > 0:25:28and cinnamon and, unfortunately, just a sliver of pear.
0:25:28 > 0:25:30If it had pear in it, it would be delicious.
0:25:30 > 0:25:33As it is, it's getting a little thick and sticky.
0:25:33 > 0:25:37That should be a pear and frangipane tart rather than frangipane tart.
0:25:37 > 0:25:39The pastry's not baked enough.
0:25:39 > 0:25:42The only thing that's saving the flavour of the frangipane,
0:25:42 > 0:25:43for me, is the ground-up almonds.
0:25:43 > 0:25:45If you work in a mess,
0:25:45 > 0:25:47your food's going to be a mess.
0:25:47 > 0:25:50And the proof there is in the main course AND the pudding.
0:25:50 > 0:25:51I know.
0:25:55 > 0:25:57I'm sorry.
0:25:57 > 0:25:59It was fine. No, no, no, don't.
0:25:59 > 0:26:02We've all made mistakes, we've all made mistakes.
0:26:02 > 0:26:03Don't be silly.
0:26:07 > 0:26:08No-one goes home at this stage.
0:26:08 > 0:26:12What we want from you is to have learnt from this.
0:26:12 > 0:26:15Even if you want to go home, you can't go home!
0:26:17 > 0:26:20Thank you very much, we'll see you for the next one really soon.
0:26:29 > 0:26:33- Well done, team. - Well done, everyone.- Good start.
0:26:33 > 0:26:35That could have gone a lot worse.
0:26:35 > 0:26:37A lot, a lot worse.
0:26:37 > 0:26:40- We couldn't have got much worse, could we?- We could have done!
0:26:40 > 0:26:43It could have gone much worse, it could have been uncooked.
0:26:43 > 0:26:45It could have been a lot worse.
0:26:45 > 0:26:49We're much better cooks than that, we can do a lot better.
0:26:50 > 0:26:52I'm not at all concerned by the slip-ups here today.
0:26:52 > 0:26:55You know why? Because we put this task up here so they'd learn from it
0:26:55 > 0:26:58and I can guarantee they've learnt from it.
0:26:58 > 0:27:01The red team, they did very, very well indeed.
0:27:01 > 0:27:04I think the way the red team positioned themselves in the relay,
0:27:04 > 0:27:06each playing to each other's strengths.
0:27:06 > 0:27:08It was very, very well done indeed.
0:27:08 > 0:27:12I think, considering we didn't get to speak to one another at all,
0:27:12 > 0:27:14we did fantastically well.
0:27:14 > 0:27:15I tell you what, I...
0:27:15 > 0:27:18That was a shocking display from blue team.
0:27:18 > 0:27:21Nobody had an overall view of how these two dishes were
0:27:21 > 0:27:22going to come out
0:27:22 > 0:27:26until poor Billy came in, already up to his neck in mess
0:27:26 > 0:27:29and had to rescue two part-made dishes.
0:27:29 > 0:27:31Shocking display.
0:27:31 > 0:27:34Obviously very disappointed with what we produced
0:27:34 > 0:27:36and put up for them.
0:27:36 > 0:27:38I'm sure if we did that again, we'd produce something of a much
0:27:38 > 0:27:40higher quality.
0:27:40 > 0:27:43The guys from the blue team, I think are going to pick themselves up.
0:27:43 > 0:27:47They're going to have to, because what comes up next is huge.
0:27:53 > 0:27:57Tomorrow night the semifinals continue
0:27:57 > 0:28:00and the team challenge escalates.
0:28:00 > 0:28:02Up against it, to say the least.
0:28:02 > 0:28:03- Whoa, whoa, whoa!- Ah!
0:28:03 > 0:28:05But it's sink or swim...
0:28:05 > 0:28:06Woo!
0:28:06 > 0:28:07Argh!
0:28:07 > 0:28:10..as one more amateur will be leaving the competition.
0:28:13 > 0:28:15Well done.
0:28:15 > 0:28:16It makes the whole dish special.