0:00:02 > 0:00:07- It's the MasterChef semifinals. Last night...- Come on!
0:00:07 > 0:00:11- ..the tension reached new heights... - Whoa, whoa, whoa!- Argh!
0:00:11 > 0:00:17..and Jen was sent home. Now only seven remain.
0:00:17 > 0:00:20It's just so strange, you being one of seven people,
0:00:20 > 0:00:23and the winner is going to be one of us lot.
0:00:23 > 0:00:25You're not expecting any weak links and there aren't any
0:00:25 > 0:00:29so really got to be on my game to make sure that I progress.
0:00:29 > 0:00:34You can never, ever, ever prepare yourself for how hard it is.
0:00:34 > 0:00:38It'll all be worth it to get over that finishing line.
0:00:38 > 0:00:42- Tonight, they will have to pull out all the stops...- Whoa!
0:00:42 > 0:00:44Who opened their pressure cooker?
0:00:44 > 0:00:47..cooking for some of the world's most celebrated restaurateurs...
0:00:47 > 0:00:50On the trolley, please. Let's go. Quick, quick, quick, quick, quick!
0:00:50 > 0:00:52We've got to go, we've got to go, we've got to go.
0:00:52 > 0:00:57..before returning to the MasterChef kitchen to fight for their place.
0:00:57 > 0:00:59We are smashing through the semifinals.
0:00:59 > 0:01:03It's no good just staying safe. You've got to stand out.
0:01:11 > 0:01:15It's early morning in London's fashionable Chelsea
0:01:15 > 0:01:18and the contestants are on their way
0:01:18 > 0:01:22to one of the area's most celebrated landmarks - Bluebird.
0:01:24 > 0:01:29Built in 1923, this Art Deco masterpiece originally housed
0:01:29 > 0:01:32one of the largest motor garages in Europe
0:01:32 > 0:01:36and was transformed into a dining hot spot in the late '90s.
0:01:38 > 0:01:42Today, the contestants will be taking full control of its kitchens.
0:01:51 > 0:01:53- Good morning.- Morning.- Good morning.
0:01:53 > 0:01:57A certain John Torode used to be in charge of the stoves here.
0:01:59 > 0:02:01Big challenge for you today.
0:02:01 > 0:02:08We are building a MasterChef pop-up restaurant here on the King's Road.
0:02:08 > 0:02:13We have invited 12 of the best restaurateurs in Great Britain.
0:02:14 > 0:02:16These guys can make careers happen.
0:02:17 > 0:02:21Today, Gregg is hosting lunch.
0:02:21 > 0:02:22I've got to run the pass.
0:02:22 > 0:02:26We asked all of you to describe a menu that you would cook
0:02:26 > 0:02:28should you open a restaurant
0:02:28 > 0:02:30and you presented us with three courses.
0:02:30 > 0:02:34You will each be cooking only one of those courses.
0:02:35 > 0:02:39Billy, Juanita - you'll be responsible for starters.
0:02:44 > 0:02:50Jack, Stuart, Liz - main courses for you three.
0:02:54 > 0:02:57Annie, Jane - the finale, dessert.
0:03:00 > 0:03:03Ladies and gentlemen, I suggest you get to it. Off you go.
0:03:07 > 0:03:12Oh! Nice big challenge! Nice big challenge to get their teeth into!
0:03:20 > 0:03:23I'm feeling really nervous about this challenge.
0:03:23 > 0:03:25I was OK with it until I found out who we're cooking for
0:03:25 > 0:03:27and now I just want to be sick!
0:03:28 > 0:03:30It's a ridiculous opportunity.
0:03:30 > 0:03:33At the same time, it's hugely nerve-racking.
0:03:33 > 0:03:36I'm just going to try and treat it a bit like a restaurant service,
0:03:36 > 0:03:38hopefully not make John angry.
0:03:40 > 0:03:43Just so that you know - you've got two hours down here.
0:03:43 > 0:03:45After that, you're packing everything up,
0:03:45 > 0:03:49- we're going up to the service kitchen, everybody. Get it?- Got it.
0:03:49 > 0:03:51Yes, Chef. Thank you very much.
0:03:53 > 0:03:57On the menu today will be a choice of two starters.
0:03:57 > 0:04:01The first is being prepared by property surveyor Billy.
0:04:02 > 0:04:07I'm doing southern-fried quail with a bacon waffle, potato foam
0:04:07 > 0:04:11and a beurre noisette confit egg yolk with some savoury maple syrup.
0:04:11 > 0:04:13You know me - I don't like to do anything by the book,
0:04:13 > 0:04:16so yeah, something slightly different again.
0:04:18 > 0:04:21Quail and waffles - interesting combination. It's adventurous.
0:04:21 > 0:04:25It's quite trendy at the moment to cook meat and waffles together.
0:04:25 > 0:04:26I just hope people order them.
0:04:28 > 0:04:30There's a few different elements going on,
0:04:30 > 0:04:33some elements that people may not be expecting to be
0:04:33 > 0:04:35tucking into as a starter, but I think it works really well,
0:04:35 > 0:04:37working on sweet and savoury notes.
0:04:37 > 0:04:39Keep on working and talk at the same time.
0:04:39 > 0:04:42Don't worry about the cameras today. I don't have time for cameras.
0:04:42 > 0:04:45Just work. Come on. Let's go. Work! Seriously, go! Go!
0:04:45 > 0:04:47Keep on talking to me at the same time.
0:04:49 > 0:04:51Personally, I have a really big headache
0:04:51 > 0:04:55because what's happened is I've been thrown in here with seven cooks who've got their own recipes.
0:04:55 > 0:04:58I have no idea whether they'll be able to do it on time or not,
0:04:58 > 0:05:00so right now, I'm feeling a little bit tense.
0:05:07 > 0:05:12The other starter option has been created by web producer Juanita,
0:05:12 > 0:05:16who's making a hare ragout to be used as the filling for ravioli.
0:05:16 > 0:05:19I'm just trying to get my hare into the pressure cooker to get that on
0:05:19 > 0:05:21cos that takes the longest time to cook, and once that's in,
0:05:21 > 0:05:25I can go onto my pasta dough, so just trying to get this going.
0:05:29 > 0:05:32There's quite a long period of cook where I can only just be doing prep.
0:05:32 > 0:05:35And then, for the last half an hour or so, I'm manically going to be
0:05:35 > 0:05:37making sauces, making raviolis, doing all those bits.
0:05:37 > 0:05:39So it's a bit of time pressure,
0:05:39 > 0:05:41just because the first bit takes so long to cook.
0:05:43 > 0:05:47To tenderise the hare, Juanita's stewing it in chicken stock
0:05:47 > 0:05:49and white wine for an hour.
0:05:49 > 0:05:52I'm feeling really under pressure. I feel like I should be
0:05:52 > 0:05:55in the pressure cooker cos I'm so much under pressure!
0:05:56 > 0:06:02Whoa! Whoa, whoa, whoa, whoa! Who opened their pressure cooker?
0:06:02 > 0:06:05- Leave it!- Get a cloth. Get a tea towel.
0:06:07 > 0:06:10- Here.- Oh, no, no, no, no, no, no, no, no! Oh, no, no, no!
0:06:10 > 0:06:12Sorry!
0:06:12 > 0:06:15I know not to open a pressure cooker. I don't know why I did that.
0:06:15 > 0:06:17Panic, I think.
0:06:18 > 0:06:21Guys, it is 11.55.
0:06:21 > 0:06:25You've got one hour and 30 minutes before we go up the stairs.
0:06:28 > 0:06:30The first of a choice of three main courses
0:06:30 > 0:06:33is being prepared by project manager Jack.
0:06:35 > 0:06:39What I'm cooking today is hot smoked haddock, Jerusalem artichokes,
0:06:39 > 0:06:42pickled samphire, clam veloute and deep-fried oysters.
0:06:44 > 0:06:47It's quite refined, in a way, and hopefully in the way I present it,
0:06:47 > 0:06:51but ultimately, it's a big, tasty, big smile-on-your-face dish.
0:06:51 > 0:06:55With the haddock portioned, Jack checks on his artichokes,
0:06:55 > 0:06:59which he's salt-baked in their skins to intensify the flavour.
0:07:02 > 0:07:04Never done this before.
0:07:04 > 0:07:06I've seen it done. I've eaten it.
0:07:08 > 0:07:11It's quite key that this works otherwise it's just going to
0:07:11 > 0:07:14be fish and sauce, which no-one wants to eat.
0:07:15 > 0:07:19Competing on mains is company director Liz, who's making
0:07:19 > 0:07:24dauphinoise potatoes to be served with lamb prepared three ways.
0:07:25 > 0:07:26My lamb belly is in.
0:07:26 > 0:07:30I need to go and check on it but it's started
0:07:30 > 0:07:33and the necks are steaming away.
0:07:33 > 0:07:37This'll be the time-consuming things that take a lot of time to cook.
0:07:37 > 0:07:40I've got to get this in like, now, basically.
0:07:41 > 0:07:44- Here you go.- 180.
0:07:44 > 0:07:45- IN HER ACCENT:- 180.
0:07:47 > 0:07:50Come on. Get these other bits of lamb on at the same time. Let's go.
0:07:52 > 0:07:54As well as serving the neck and belly,
0:07:54 > 0:07:57Liz has to flash-fry the loin, ready for service.
0:08:02 > 0:08:04It's enough. Enough, Liz. Enough, enough, enough, enough!
0:08:04 > 0:08:07Turn it over. Quick! Enough! Liz, it's enough. Turn it over!
0:08:07 > 0:08:08Turn it over.
0:08:08 > 0:08:11And off the heat. Off! Off! Off!
0:08:19 > 0:08:22The final main is research chemist Stuart's,
0:08:22 > 0:08:24who's gone for beef cheeks
0:08:24 > 0:08:28served with potato cakes and a mushroom ketchup.
0:08:30 > 0:08:32There's a lot to do in the time that we've got
0:08:32 > 0:08:34but I'm feeling all right at the minute.
0:08:34 > 0:08:38I suspect, as we get closer to service, I might get a little bit
0:08:38 > 0:08:42more red-faced and flustered, but I'm organised at the moment.
0:08:42 > 0:08:44I think the main issue with this is getting
0:08:44 > 0:08:47the balance of flavours right cos there's not too many flavours
0:08:47 > 0:08:49on the plate, so I need to make sure each one of them stands out,
0:08:49 > 0:08:52and particularly with the mushroom ketchup,
0:08:52 > 0:08:55I need to get the sweet, sharp balance of that just right
0:08:55 > 0:08:57or else that could really ruin the whole dish.
0:09:05 > 0:09:10OK. Guests are arriving. They look very important and quite hungry.
0:09:11 > 0:09:15These restaurateurs are at the forefront of dining trends...
0:09:18 > 0:09:21..and have paved the way for culinary excellence.
0:09:24 > 0:09:28Arkady Novikov controls an empire of over 50 restaurants
0:09:28 > 0:09:31around the world.
0:09:31 > 0:09:36David Loewi's portfolio of over 30 restaurants includes Bluebird
0:09:36 > 0:09:40and brings in revenue of over £100 million a year.
0:09:40 > 0:09:42Yeah, we are professional restaurateurs.
0:09:42 > 0:09:45I'm sure it's a huge challenge but when they go into
0:09:45 > 0:09:48the real world, every day is a real challenge.
0:09:49 > 0:09:52David Moore and Will Smith
0:09:52 > 0:09:56both run Michelin success stories in central London.
0:09:56 > 0:09:59They're coming from an amateur background.
0:09:59 > 0:10:02They've got to turn that cooking at home for friends and family,
0:10:02 > 0:10:05who will normally coo and woo and say, "Wow, what fantastic dishes!"
0:10:05 > 0:10:07to be critiqued by people who are going to say,
0:10:07 > 0:10:09"Yeah, it's a great dish, but..."
0:10:09 > 0:10:13Aldo Zilli is a restaurant veteran who launched
0:10:13 > 0:10:16one of the country's most iconic restaurant chains.
0:10:16 > 0:10:19We know what we're talking about, we know what we're looking at
0:10:19 > 0:10:22and, as long as they keep it simple and tasty, they'll be fine.
0:10:24 > 0:10:29Back in the kitchen, actor Annie has made pastry cases for a dessert
0:10:29 > 0:10:34of raspberry curd tarts, which will be served with pistachio ice cream.
0:10:34 > 0:10:38I'm just working on the creme anglaise based on my ice cream
0:10:38 > 0:10:43at the moment, so I need to move to get it chilled and churning.
0:10:43 > 0:10:45But I'm doing all right.
0:10:45 > 0:10:47You're putting flour into ice cream?
0:10:49 > 0:10:51I'm just making a custard base.
0:10:51 > 0:10:52A custard base for an ice cream
0:10:52 > 0:10:54- is usually made without flour or cornflour.- OK, OK.
0:10:54 > 0:10:58- It's just used with egg yolks, so it's a creme anglaise base.- OK.
0:10:58 > 0:11:00- So I should do creme anglaise, then?- It's up to you.
0:11:00 > 0:11:02- It depends what you're making. - Pistachio ice cream.- Er...
0:11:02 > 0:11:06- Well, if you've got a recipe already with flour and stuff in it, then do that.- Well, I haven't.
0:11:06 > 0:11:09It's just a custard recipe that I was adding pistachio paste to.
0:11:09 > 0:11:11That frightens me.
0:11:11 > 0:11:13You're going to make ice cream without an ice cream recipe
0:11:13 > 0:11:15and hope it's going to work out?
0:11:15 > 0:11:17No. No, not a good idea. Not a good idea.
0:11:21 > 0:11:25I just had a mind blank and so John probably thinks I'm an idiot.
0:11:26 > 0:11:31The bright green stuff is pistachio paste, so it hopefully will
0:11:31 > 0:11:33make a nice green ice cream that tastes delicious!
0:11:43 > 0:11:47Competing with Annie on desserts is mum-of-four Jane.
0:11:48 > 0:11:52I am making today a shades of gin pudding,
0:11:52 > 0:11:57so I'm doing a lemon parfait with cardamom crumb,
0:11:57 > 0:12:01a damson gin syrup, gin and tonic jelly and a frozen sherbet.
0:12:05 > 0:12:09It's the first time that I've had the courage of my convictions
0:12:09 > 0:12:12to actually put something totally my own creation on a plate.
0:12:12 > 0:12:15If it doesn't work, there's no-one else I can fall back on.
0:12:15 > 0:12:17This is my palate that's in question.
0:12:19 > 0:12:22Just used a whole bottle of gin! It's going to be boozy.
0:12:22 > 0:12:26If you say it's going to be gin, it's got to be gin, hasn't it?
0:12:28 > 0:12:30- Are you OK?- Shut up!
0:12:30 > 0:12:32- ARE you OK?- Shut up!
0:12:32 > 0:12:34- You're not, are you?- No!
0:12:34 > 0:12:36HE PRETENDS TO CRY
0:12:36 > 0:12:39I'm old! I used to be able to do this. 15 years ago, I was fine!
0:12:46 > 0:12:49When you taste food, you have to be able to say,
0:12:49 > 0:12:51that's better than I could do at home,
0:12:51 > 0:12:54and I think that's what you need to create in a restaurant
0:12:54 > 0:12:57and hopefully what we'll taste today.
0:12:57 > 0:12:59Whilst you can be creative
0:12:59 > 0:13:02with the food you're putting in front of people, I think
0:13:02 > 0:13:04you need to have a thread running through it all,
0:13:04 > 0:13:07a creative concept behind what you're actually trying to do.
0:13:07 > 0:13:11The mark of a good chef, a confident and competent chef, is knowing when
0:13:11 > 0:13:15to stop and knowing when to let the ingredients speak for themselves.
0:13:17 > 0:13:20There's less than an hour until service.
0:13:22 > 0:13:26Over on starters, Billy's quail is prepped
0:13:26 > 0:13:29and he's now making his buttermilk and bacon waffles.
0:13:31 > 0:13:33Just done my last batch of waffles and that's it.
0:13:33 > 0:13:36I've got to somehow find a vac pack machine for my egg yolks,
0:13:36 > 0:13:40so we might have to change tack on those if it's not working.
0:13:40 > 0:13:42So, um...such is life.
0:13:46 > 0:13:49Meanwhile, Juanita's hare ragout is ready
0:13:49 > 0:13:54but she's only just started to roll the pasta for over 25 ravioli.
0:13:59 > 0:14:02- OK. Here we go. - I'm rolling, all right?- Go, go!
0:14:02 > 0:14:04- Thank you so much, John. - Go, go, go, go! Go!
0:14:15 > 0:14:18Quick. Move those ones out of the way.
0:14:20 > 0:14:22Ravioli's fine thanks to John's help.
0:14:22 > 0:14:25These are my last final five to seal.
0:14:25 > 0:14:28Everything else is ready to go, so, yeah, good.
0:14:32 > 0:14:37Over on mains, Jack's made the fish stock for his clam veloute
0:14:37 > 0:14:40and has added applewood chips to the stovetop smokers,
0:14:40 > 0:14:43which will flavour the delicate haddock.
0:14:45 > 0:14:48It literally is about five minutes in a smoker
0:14:48 > 0:14:50and then, when we're at service,
0:14:50 > 0:14:55I'm just going to pop it under the grill, quickly heat it through.
0:14:55 > 0:14:58If the fish is undercooked, that's it, game over.
0:15:03 > 0:15:07- Sorry.- Wow! Not too strong, is it? - No, that's fine.
0:15:07 > 0:15:09- That smokes like crazy!- Yeah.
0:15:09 > 0:15:13- They're fine, they're fine, they're fine.- Wow!
0:15:13 > 0:15:16These smokers are a bit... topsy-turvy, so...
0:15:19 > 0:15:20These are a bit overdone.
0:15:20 > 0:15:22These are all right. I'll rescue some of these.
0:15:22 > 0:15:25The ones in the middle should be absolutely fine.
0:15:26 > 0:15:31With 45 minutes left, everyone is racing to get all their prep done
0:15:31 > 0:15:35before they transport everything upstairs to the service kitchen.
0:15:37 > 0:15:41Liz has finally managed to get her lamb neck cooked
0:15:41 > 0:15:43but she still has to keep an eye on the roast belly.
0:15:45 > 0:15:47I've never cooked it in one of these things before.
0:15:48 > 0:15:50Just checking that it's all OK.
0:15:52 > 0:15:54Should be all nice and crispy, as it is.
0:15:54 > 0:15:56Ouch! Ouch!
0:15:57 > 0:15:59On track. Tick!
0:15:59 > 0:16:02Liz, are you all right with your dauphinoise?
0:16:09 > 0:16:12A little bit overdone.
0:16:12 > 0:16:14Luckily, I've done a couple of portions,
0:16:14 > 0:16:17so we'll have enough that are just right.
0:16:22 > 0:16:23Just about everything's prepped now.
0:16:23 > 0:16:26I just need to get everything into bottles, pans, etc,
0:16:26 > 0:16:28just so we can take it all upstairs.
0:16:28 > 0:16:32The final thing on Stuart's list is a bone marrow butter
0:16:32 > 0:16:34to accompany his ox cheeks.
0:16:35 > 0:16:36It's tight, it's tight.
0:16:36 > 0:16:41There's not a lot of time left, so, yeah, I need to get on, sorry.
0:16:54 > 0:16:59On desserts, it's the moment of truth for Annie's ice cream recipe.
0:17:01 > 0:17:04That looks kind of ice creamy.
0:17:15 > 0:17:18Next, she has to build her raspberry tarts.
0:17:22 > 0:17:24The only thing I've got left to do is just get
0:17:24 > 0:17:26everything into bowls, ready to go upstairs,
0:17:26 > 0:17:29then I've just got to finish the mix for my tuile by adding
0:17:29 > 0:17:32two egg whites to it and then I'm going to bake those upstairs.
0:17:32 > 0:17:33So everything seems to be OK.
0:17:35 > 0:17:38Five minutes, everyone. Five minutes to pack up.
0:17:41 > 0:17:44- Hello? - EVERYONE: Yes, Chef.
0:17:44 > 0:17:45Thank you very much.
0:17:47 > 0:17:49With minutes to spare,
0:17:49 > 0:17:54Jane checks on the cardamom crumb for her gin-inspired dessert.
0:17:54 > 0:17:57There's just a tiny little bit caught in the bottom of the oven
0:17:57 > 0:17:59where I put it to the hotter one and I don't want that
0:17:59 > 0:18:02going in my crumb, so I'm just going to take that out.
0:18:02 > 0:18:04My gin and tonic jellies are a little bit too set.
0:18:04 > 0:18:07They're a bit frozen, but they're actually defrosting now,
0:18:07 > 0:18:10so hopefully by the time I get them to the pass, they'll be OK.
0:18:10 > 0:18:13- What's defrosting?- I left them in the blast chiller a bit too long.
0:18:13 > 0:18:16- What are you scaring me about, Jane? - Sorry?- What's defrosting?
0:18:16 > 0:18:18My jellies have got a little bit...
0:18:18 > 0:18:20Well, Jane, just make sure they are a jelly,
0:18:20 > 0:18:22- cos I don't think they will be.- OK.
0:18:22 > 0:18:25No, it's jelly. It's definitely jelly.
0:18:25 > 0:18:26Phew!
0:18:46 > 0:18:49I want to see clean flavours.
0:18:49 > 0:18:51I don't enjoy so much
0:18:51 > 0:18:54hundreds of different elements on the plate.
0:18:54 > 0:18:56You want consistency, performance.
0:18:56 > 0:19:01One bad meal out of the week and you've lost a customer.
0:19:03 > 0:19:05It's not burnt.
0:19:05 > 0:19:09It's the molasses in the sugar that's turned it that dark colour.
0:19:11 > 0:19:12There's an awful lot of technique here,
0:19:12 > 0:19:14a lot of culinary muscle going on.
0:19:16 > 0:19:18They're all trying to show what they can do.
0:19:20 > 0:19:23That's fine, as long as they deliver.
0:19:23 > 0:19:25We're moving out in two minutes.
0:19:25 > 0:19:29On the trolley, please, let's go. Quick, quick, quick, quick, quick.
0:19:29 > 0:19:31The eggs are working. I didn't use a vac pack in the end,
0:19:31 > 0:19:33I sort of pushed all the air out manually
0:19:33 > 0:19:36and made sure the eggs were under the water so they're cooking.
0:19:39 > 0:19:42There, there, go. There, there, go.
0:19:42 > 0:19:43Good, good.
0:19:45 > 0:19:48- Right, let's go, guys, please. Go. - Hang on, wait.
0:19:48 > 0:19:51Slowly, quietly. Come on, come on.
0:19:51 > 0:19:52Come on. Let's go. Go, go, go.
0:19:54 > 0:19:56I've got... I've just got these eggs...
0:19:56 > 0:19:57Let's go, mate, we've got to go.
0:19:57 > 0:20:02- We've got one minute 13.- For what? - For the eggs that are precooked.
0:20:02 > 0:20:04And then I'm going to hold them upstairs.
0:20:04 > 0:20:07So I said you were going to go at half past, it's now 20 to two.
0:20:07 > 0:20:10I've got everything else upstairs ready to go.
0:20:10 > 0:20:14There was a problem with the vac pack machine, so... Oh, he's gone.
0:20:14 > 0:20:16BEEPING
0:20:24 > 0:20:28- What's in there?- Egg yolks. - Oh, well done. They're done.
0:20:28 > 0:20:29HE SIGHS IN RELIEF
0:20:33 > 0:20:38Upstairs, the diners are about to order their choice of starter.
0:20:39 > 0:20:43Obviously you want to get orders in, but I don't want to get all 12!
0:20:43 > 0:20:45Half and half would be nice.
0:20:45 > 0:20:50I'm going to start with Juanita's hare ravioli.
0:20:50 > 0:20:55This is more my kind of food. This is almost a marriage made in heaven.
0:20:55 > 0:20:58- I'd like the hare ravioli, please.- Yep.
0:20:58 > 0:21:00My head says the hare is the dish to have,
0:21:00 > 0:21:04but I'm going to go for the quail. That's very ambitious.
0:21:04 > 0:21:07Very delicate with those eggs, yeah.
0:21:07 > 0:21:09Why I decided to do that is beyond me.
0:21:09 > 0:21:12- I love the thought of a bacon waffle.- Yeah.
0:21:12 > 0:21:14That's inspiration for me.
0:21:14 > 0:21:16I'll start with the quail.
0:21:16 > 0:21:19May I please have the southern fried quail?
0:21:22 > 0:21:23Salute.
0:21:23 > 0:21:26After two hours of intense prep,
0:21:26 > 0:21:29it's now crunch time for Billy and Juanita.
0:21:32 > 0:21:34Thank you very much.
0:21:34 > 0:21:37Table one, three quail, two ravioli,
0:21:37 > 0:21:40- seven minutes to pass, please. - Yes, Chef.
0:21:42 > 0:21:47The diners have shown interest in both starters, but Billy's quail
0:21:47 > 0:21:52and Juanita's ravioli must hit the pass at the same time.
0:21:52 > 0:21:54Four minutes to pass, guys, please.
0:22:00 > 0:22:02- What else has got to go on that plate?- Er...
0:22:02 > 0:22:05- potato foam, egg, quail. - Right.- Sauces.- Fine.
0:22:06 > 0:22:08Two minutes on the quail.
0:22:11 > 0:22:16- Right, she's going now.- How many ravioli am I doing next, John?- One.
0:22:16 > 0:22:17But it's not for a long while.
0:22:17 > 0:22:20- OK, 10 seconds on that quail coming up, Billy, please.- Er...30...
0:22:20 > 0:22:22Well, all right.
0:22:24 > 0:22:27Come on, quick, quick, let's go. It's going to go cold. Let's go.
0:22:31 > 0:22:34Juanita's ravioli are ready to go,
0:22:34 > 0:22:38but Billy still has to plate the fragile eggs.
0:22:38 > 0:22:40Go, go, go. That's it.
0:22:40 > 0:22:42All right, thank you.
0:22:44 > 0:22:48- Oh, I was just having a 'mare. - Come on, Billy. I need to move now.
0:22:49 > 0:22:51I dropped one of the egg yolks, annoyingly,
0:22:51 > 0:22:53but the other two are OK, I think.
0:22:53 > 0:22:57- Oh, that was horrible.- Thank you. Table one, service, please.
0:23:02 > 0:23:06- I don't think it looks wonderful. - Maybe too much breadcrumbs.
0:23:06 > 0:23:08We'll try. Interesting.
0:23:08 > 0:23:11OK, Juanita. Let's go. Two ravioli, make sure your sauce is nice.
0:23:11 > 0:23:12Coming, chef.
0:23:22 > 0:23:24Pass the ravioli, please.
0:23:24 > 0:23:27With fewer orders, Juanita is on track,
0:23:27 > 0:23:30but Billy is under yet more pressure.
0:23:30 > 0:23:33- Billy, what can I help you with? - Three plates down, please.
0:23:33 > 0:23:34Three plates.
0:23:38 > 0:23:41- So two bits of waffle on each? - Two, yeah.
0:23:41 > 0:23:45- Is there anything else I can do, or not really?- No, it's not...- OK.
0:23:45 > 0:23:46I'm annoyed with myself.
0:23:46 > 0:23:49There's not enough room on there to balance the egg yolk.
0:23:49 > 0:23:51Billy, come on, come on. Let's go.
0:23:51 > 0:23:54- Juanita.- Yes.- Can you put those two other bits of quail on?
0:23:54 > 0:23:56- How many bits do you want on each one?- One breast, one leg.
0:23:58 > 0:24:01OK, let's go, potato foam, egg yolk, let's go now, please.
0:24:03 > 0:24:04I need this up.
0:24:04 > 0:24:07The ravioli's going cold, I don't want to have to redo it.
0:24:08 > 0:24:10Come on, go, go, go. Quick.
0:24:12 > 0:24:13- Oh, I've popped that one as well. - Come on.
0:24:22 > 0:24:25Service, please. Thank you very much. Good. Starters gone.
0:24:30 > 0:24:33A mixture of emotions, but just really happy and, yeah...
0:24:33 > 0:24:36Very different from how I was feeling three hours ago.
0:24:37 > 0:24:38I'm a perfectionist.
0:24:38 > 0:24:41I would like to have got seven out of seven plated perfectly,
0:24:41 > 0:24:43I didn't. So a little bit disappointed.
0:24:43 > 0:24:45But, yeah, hopefully it tastes really good.
0:24:45 > 0:24:50Seven of the restaurateurs chose Billy's southern fried quail
0:24:50 > 0:24:53served with bacon waffles, potato foam,
0:24:53 > 0:24:55confit egg yolk,
0:24:55 > 0:24:58mustard maple syrup and thyme oil.
0:25:02 > 0:25:04The egg white, which isn't a egg white, which is the foam,
0:25:04 > 0:25:06is really clever.
0:25:06 > 0:25:09From a presentation perspective it's interesting and exciting.
0:25:09 > 0:25:12The quail is cooked really nicely. There's just too much sweetness.
0:25:12 > 0:25:15I think they've just gone overboard with the sweetness,
0:25:15 > 0:25:16with the whole dish.
0:25:16 > 0:25:19I'm sure if he tried this back in the kitchen
0:25:19 > 0:25:23he would realise that it's more a dessert than a starter.
0:25:23 > 0:25:25There's a lot more technique going on here than meets the eye.
0:25:25 > 0:25:28Someone's put a lot of work into this dish, and it's playful,
0:25:28 > 0:25:30and it's made me smile.
0:25:33 > 0:25:37Juanita's hare ravioli has been served with the loin,
0:25:37 > 0:25:41together with a sage butter and a hare sauce.
0:25:45 > 0:25:49The pasta is perfect thickness. I think it's slightly bland.
0:25:49 > 0:25:51It could have a little bit more seasoning.
0:25:51 > 0:25:52The loin in it is delicious,
0:25:52 > 0:25:56but the flavour doesn't come through in the ravioli.
0:25:57 > 0:26:00For an amateur, this egg is cooked to perfection.
0:26:00 > 0:26:04Nice and rare, but not too pink.
0:26:04 > 0:26:07It's pretty stunning.
0:26:07 > 0:26:09There's a nice sharpness in the sage butter.
0:26:09 > 0:26:12There's a little bit of acidity, which works quite well.
0:26:15 > 0:26:19With the starters out of the way, Liz, Stuart and Jack
0:26:19 > 0:26:21take centre stage.
0:26:21 > 0:26:25I'll take the hot smoked haddock.
0:26:25 > 0:26:28It's stressful, it's intense, but I feel like I'm in my element.
0:26:28 > 0:26:30You've just got to concentrate, get your head down and cook.
0:26:30 > 0:26:33Main course please, ox cheek.
0:26:33 > 0:26:36The ox cheek is the dish that I'm going to have, for sure.
0:26:36 > 0:26:38It ticks all the right boxes for me.
0:26:38 > 0:26:42It's going to be a heavy lunch, but that's the kind of mood I'm in.
0:26:42 > 0:26:45The second potato cake's falling apart.
0:26:45 > 0:26:47It's just not going to look very neat on the plate.
0:26:47 > 0:26:49I need to have a think about how I'm going to do that now.
0:26:49 > 0:26:53I think lamb three ways is much more of a cheffy type of dish.
0:26:53 > 0:26:57- And the expression "three ways" as well.- Exactly, it's three ways.
0:26:57 > 0:26:58It's not enough to show off one way,
0:26:58 > 0:27:01- you've got to show off three ways. - Precisely, yeah.
0:27:01 > 0:27:03- It looks very dry, doesn't it?- Yeah.
0:27:08 > 0:27:11OK, five minutes till the main courses, please.
0:27:11 > 0:27:13Five minutes first table.
0:27:13 > 0:27:15Two of each, two haddock, two ox cheek, two lamb.
0:27:15 > 0:27:18Five minutes to pass. Yes? Yes, Chef. Yes, Chef. Thank you.
0:27:22 > 0:27:25The three cooks must coordinate their timings
0:27:25 > 0:27:27to keep service on track.
0:27:31 > 0:27:33Jack's haddock is first to the pass.
0:27:38 > 0:27:39Followed by Stuart,
0:27:39 > 0:27:43who has hidden the broken potato cakes under the beef and kale.
0:27:47 > 0:27:49Can I get to my meat board?
0:27:51 > 0:27:54- Come on, Liz, we've got to go. - My lamb's a little bit under.
0:28:04 > 0:28:07Jack, give Liz a hand, please, on these first two plates.
0:28:07 > 0:28:11- What do you want me to do?- Could you get my lamb out of the oven, please?
0:28:11 > 0:28:13OK. Watch your head. It's there, Liz.
0:28:15 > 0:28:18We've got to send this table. Go, please. Table one.
0:28:23 > 0:28:25You've got to help Liz out. You've got to help her out.
0:28:25 > 0:28:28- What shall I do?- You've got to help her out.- Um...- Are you good?
0:28:28 > 0:28:32- I just need little bit of jus. - Come on, come on, come on. Let's go.
0:28:32 > 0:28:35- I need the tables gone.- Got it. - The rest of the table's gone.
0:28:35 > 0:28:38- Two lamb away. - You do it, you do it. Got it?
0:28:43 > 0:28:45- Done?- Sorry, yeah.
0:28:51 > 0:28:54It looks great.
0:28:54 > 0:28:58I think it's slightly over-charred.
0:28:58 > 0:28:59It looks nice.
0:29:00 > 0:29:05Two lamb, all day. Three haddock, all day, three beef, all day.
0:29:05 > 0:29:06Burnt potatoes, all day.
0:29:12 > 0:29:14- Are they hot, Liz?- They're warm. - They're not hot, then.
0:29:14 > 0:29:16Put them in the oven.
0:29:19 > 0:29:21- How long, Stuart? - Um...
0:29:21 > 0:29:23Two minutes, chef, to plate.
0:29:23 > 0:29:26- Liz, are you all right with that?- Yep.
0:29:35 > 0:29:37That's better, Liz. Nice, good.
0:29:42 > 0:29:45- Where's the piece of fish?- I'm just cooking it off, chef.- Come on.
0:29:57 > 0:29:59- Jack, are you ready to go? - Service, chef.
0:29:59 > 0:30:01Thank you, give them to me, please.
0:30:01 > 0:30:04- Three beef cheek, John.- Thank you.
0:30:07 > 0:30:08Lamb now, Liz, please.
0:30:13 > 0:30:17- Table two.- What's next, John? - That's it.- That's it?
0:30:17 > 0:30:20- Service done, thank you, well done. Clean down, please.- Oh, right.
0:30:20 > 0:30:21That was seriously intense.
0:30:21 > 0:30:25- I was just starting to get into my stride and we stopped.- That was...
0:30:25 > 0:30:26That was ridiculous.
0:30:28 > 0:30:32The diners have shown equal interest in all three main courses.
0:30:36 > 0:30:39Jack's smoked haddock has been served
0:30:39 > 0:30:43with crushed Jerusalem artichokes, a clam and bacon veloute,
0:30:43 > 0:30:46deep-fried oyster and pickled samphire.
0:30:46 > 0:30:49I think I have done myself justice today.
0:30:49 > 0:30:54I think the food is good, I got it out. I think it looked all right.
0:30:54 > 0:30:57Yeah, you're just happy when you get the plates out, to be honest.
0:30:59 > 0:31:00Mmm.
0:31:00 > 0:31:06Garlicky, fishy, smoky, creamy, wine-y veloute.
0:31:06 > 0:31:08- It ticks boxes for me. - There's definitely potential here.
0:31:08 > 0:31:11This is quite an accomplished dish. Getting fish just right.
0:31:11 > 0:31:15A lovely skill in making that veloute. It's very good, yeah.
0:31:15 > 0:31:16I absolutely love this dish.
0:31:16 > 0:31:19The fish was cooked absolutely perfectly.
0:31:19 > 0:31:21The deep-fried oyster was also amazing.
0:31:23 > 0:31:27Stuart has served his ox cheeks with a potato cake, bone marrow
0:31:27 > 0:31:32on toast, sauteed mushrooms, mushroom ketchup,
0:31:32 > 0:31:35kale and a beef jus.
0:31:35 > 0:31:36Under the pressure of service,
0:31:36 > 0:31:39when you've got John shouting down your neck
0:31:39 > 0:31:43to get the plates out, sometimes it's hard to keep under control.
0:31:43 > 0:31:45But no, I'm happy with what I put out.
0:31:46 > 0:31:48It looks as if it's sort of fallen onto the plate.
0:31:48 > 0:31:52There's a feeling of casualness about it and a feeling of confidence
0:31:52 > 0:31:55about it which is making me feel confident about eating it.
0:31:57 > 0:32:02The cheeks are cooked well. The sauce, for me, fantastic.
0:32:02 > 0:32:05Really. Very, very good dishes.
0:32:05 > 0:32:10It's what we want to eat as restauranteurs in our restaurant.
0:32:10 > 0:32:15Stuart's ox cheek was nothing short of absolutely superb.
0:32:15 > 0:32:18We all had a taste of it and we all got smashed into it.
0:32:23 > 0:32:27Liz has served her lamb neck and loin together with lamb belly
0:32:27 > 0:32:32coated in molasses alongside dauphinoise potatoes, spinach,
0:32:32 > 0:32:37a garlic puree and a redcurrant and onion relish.
0:32:37 > 0:32:40I needed a bit of help with the first plate of food to go out,
0:32:40 > 0:32:44which annoyed me. But I'm really, really hoping...
0:32:45 > 0:32:48..really hoping, that they liked it.
0:32:48 > 0:32:50I think it tastes great.
0:32:50 > 0:32:52Everything's lovely on it.
0:32:52 > 0:32:56The only downside is the crispy belly that's a bit burnt.
0:32:56 > 0:33:00The loin's not cooked very well, and it's still quite tough.
0:33:00 > 0:33:04The dauphinoise is beautifully prepared. The relish is lovely.
0:33:04 > 0:33:09So it's a well-balanced dish. Just overexcited on the carbonising.
0:33:16 > 0:33:19For pudding, the raspberry curd tart, please.
0:33:19 > 0:33:23I'm a bit perturbed as to why I feel organised.
0:33:23 > 0:33:27All I've got left to do is assemble my tarts and cook my tuiles.
0:33:28 > 0:33:32I'm going to try Jane's shades of gin.
0:33:32 > 0:33:34The parfaits have got slightly defrosted on the way up
0:33:34 > 0:33:36from the kitchen downstairs.
0:33:36 > 0:33:39I did have a momentarily panic second.
0:33:39 > 0:33:43I was like, "Ah!" But I can't do anything about it now.
0:33:43 > 0:33:45It's in the freezer, I've just got to leave the freezer shut
0:33:45 > 0:33:48for as long as I can and hope it resets.
0:33:48 > 0:33:50I'm going to go with the lemon parfait
0:33:50 > 0:33:51because I like a gin and tonic.
0:33:54 > 0:33:56Table one, three raspberry tarts, two gin, please. How long?
0:33:56 > 0:33:58Yes, um...
0:33:59 > 0:34:03- I'm ready when Jane's ready. - Four minutes.- Four minutes.
0:34:13 > 0:34:16With Annie's tarts already assembled,
0:34:16 > 0:34:19all she has to do is scoop the ice cream.
0:34:20 > 0:34:25But Jane's complex dessert has six elements,
0:34:25 > 0:34:27including the troublesome parfait.
0:34:35 > 0:34:39- Are you happy with them now? Are they set?- I hope so.- Hope so?!
0:34:39 > 0:34:44- Don't do that to me.- I know. I do it to myself, I tell you.
0:34:44 > 0:34:47You might have to use a hot spoon and scoop them out.
0:34:48 > 0:34:51- Right, how are you doing there, young lady?- Yep, almost ready.
0:34:51 > 0:34:54- I've just got to get this... - Thank you.- There we go.
0:34:57 > 0:34:59Let's go, those two parfaits, please.
0:34:59 > 0:35:01I've just got to get my sorbet on.
0:35:01 > 0:35:02How long?
0:35:02 > 0:35:05- Er, one minute. 30 seconds. - Thank you.
0:35:12 > 0:35:15Go, let's go, let's go. Thank you very much. Good.
0:35:16 > 0:35:17Service, please!
0:35:18 > 0:35:20Thank you.
0:35:20 > 0:35:23Jamie, are you happy with them?
0:35:23 > 0:35:25They are as good as they can be, love.
0:35:25 > 0:35:27The parfaits are a bit messy, but...
0:35:31 > 0:35:33It's melted a lot on its way here,
0:35:33 > 0:35:35and it feels a little too rustic.
0:35:38 > 0:35:42It looks over-decorated, gaudy and totally unappetising.
0:35:46 > 0:35:49Despite having twice as many orders,
0:35:49 > 0:35:51Jane's keeping up with the pace.
0:35:52 > 0:35:54- One... - HE GASPS
0:35:54 > 0:35:56Gently, come on.
0:35:56 > 0:35:58- Don't swerve the plate all over the place.- Sorry.
0:35:58 > 0:36:01Right, three more shades of gin, one more tart, please.
0:36:03 > 0:36:07- Jane, let me know when you're one minute away, OK?- OK, will do.
0:36:07 > 0:36:10- Why are you shaking, Jane?- I don't know, John.- Stop shaking, Jane.
0:36:13 > 0:36:17- Annie, I'm just putting the sorbet on.- Right, go for it, Annie.
0:36:17 > 0:36:19- You ready to go? - Yep, ready.- Thank you.
0:36:22 > 0:36:24- You do like your colours, don't you?- I do, I do.
0:36:30 > 0:36:33- Just sauce on plate.- Oh, you've done it. Thank you.
0:36:35 > 0:36:37- Job done?- Yep.
0:36:37 > 0:36:38Thank you.
0:36:38 > 0:36:40Well done, ladies.
0:36:41 > 0:36:43- Well done.- Ah, wow.
0:36:47 > 0:36:52Nine diners chose Jane's gin-inspired dessert
0:36:52 > 0:36:58which includes a lemon parfait, sherbet sorbet, gin and tonic jelly,
0:36:58 > 0:37:02orange segments, cardamom crumb and a damson gin syrup.
0:37:04 > 0:37:05I was pleased with the flavours.
0:37:05 > 0:37:08I think I really nailed the flavours today,
0:37:08 > 0:37:10but I wasn't overly pleased with my plating.
0:37:10 > 0:37:12It didn't look as nice as I know it could.
0:37:16 > 0:37:20It's very sweet, the damson, but it adds a little complexity to it.
0:37:20 > 0:37:23And then you get a little bit of sherbet at the end, which is
0:37:23 > 0:37:26unexpected and it makes it exciting.
0:37:26 > 0:37:29I'm calling the Office of Fair Trading. Where's my gin?
0:37:29 > 0:37:31Although, for my sweet tooth, I enjoyed it.
0:37:31 > 0:37:33The flavours worked really nicely together.
0:37:33 > 0:37:35So the presentation, not so great.
0:37:35 > 0:37:38Execution I think is actually very good.
0:37:41 > 0:37:45Annie has made a raspberry curd tart topped with pistachio mousseline
0:37:45 > 0:37:51and praline crumb, together with a pistachio ice cream and tuile.
0:37:51 > 0:37:52I'm really happy.
0:37:52 > 0:37:55I think the thing with desserts is either they work, or they don't.
0:37:55 > 0:38:00And it worked. It was very green and very pink though.
0:38:03 > 0:38:05The taste of cream is very, very good.
0:38:05 > 0:38:08That sharp raspberry with the pistachios, a nice flavour.
0:38:08 > 0:38:11However, the pastry was far, far too hard. And those colours!
0:38:11 > 0:38:13What was going through her mind?
0:38:13 > 0:38:17The pistachio crisp here is a little bit soggy,
0:38:17 > 0:38:22but that's picking at something that was a really great effort.
0:38:22 > 0:38:24APPLAUSE
0:38:33 > 0:38:34Everyone round the table
0:38:34 > 0:38:37and in the room today share an inherent passion for food, and that
0:38:37 > 0:38:41passion was clearly evident in all of the dishes, so congratulations.
0:38:41 > 0:38:43- Thank you.- Thanks.
0:38:43 > 0:38:45You've all done an amazing job,
0:38:45 > 0:38:48and I look forward to you coming to start working for us very shortly.
0:38:48 > 0:38:49LAUGHTER
0:38:49 > 0:38:50Well done.
0:38:58 > 0:39:03That's quite a room. Come here. Bring it in. Bring it in, everybody.
0:39:03 > 0:39:06It was great up here. Really, really great up here.
0:39:06 > 0:39:09To see amateur cooks serving dishes with this much ambition
0:39:09 > 0:39:12- was fantastic.- I'm proud of them, really, really proud of them.
0:39:13 > 0:39:17Some of them are still giving themselves too much to do.
0:39:17 > 0:39:20But I like the adventure. I like the style.
0:39:20 > 0:39:23We've asked all the restaurateurs in the room to vote on their two
0:39:23 > 0:39:25favourite dishes.
0:39:25 > 0:39:26We're going to add them all up
0:39:26 > 0:39:28when we get back to the MasterChef kitchen,
0:39:28 > 0:39:31and the two most successful will go straight through.
0:39:31 > 0:39:33The rest are going to have to fight it out.
0:39:58 > 0:40:03You must be tired. You put so much into that. Very, very well done.
0:40:03 > 0:40:06Now, look, we asked all the restauranteurs their two
0:40:06 > 0:40:08favourite dishes.
0:40:08 > 0:40:11The contestants that cooked those two dishes will go straight through.
0:40:15 > 0:40:17Those dishes were cooked by...
0:40:19 > 0:40:21..Stuart...
0:40:25 > 0:40:26Well done.
0:40:30 > 0:40:32..and Jack.
0:40:38 > 0:40:42Well done. You two are straight through to the final six.
0:40:44 > 0:40:46Off you go. Well done.
0:40:46 > 0:40:50- Well done, guys.- We'll see you all in a minute.- Good job.
0:41:02 > 0:41:04Go on, bring it here. Bring it here.
0:41:04 > 0:41:07- Ah, mate.- That's amazing.- Seriously.
0:41:12 > 0:41:14All five of you will be cooking another dish
0:41:14 > 0:41:16from your restaurant menu.
0:41:16 > 0:41:19Should you have cooked sweet, you will now cook savoury.
0:41:19 > 0:41:22Should you have cooked savoury, you will now cook sweet.
0:41:22 > 0:41:25And of course, you are cooking for your MasterChef life.
0:41:25 > 0:41:28Because at the end of this, one of you is going home.
0:41:32 > 0:41:34Ladies and gentlemen, two hours...
0:41:34 > 0:41:36let's cook.
0:41:45 > 0:41:48Liz cooked main course in the professional kitchen.
0:41:48 > 0:41:52Now she's doing her dessert, a cherry crumble tart.
0:41:52 > 0:41:54She's doing it with a cherry anglaise.
0:41:54 > 0:41:56She's going to take that dessert,
0:41:56 > 0:41:58which could be like a cherry crumble at Sunday lunchtime,
0:41:58 > 0:42:02to a wonderful thing that graces the table of a restaurant.
0:42:11 > 0:42:12Liz, you're upset.
0:42:12 > 0:42:15It's just really disappointing not to be in the top two
0:42:15 > 0:42:20and to be in a situation where I might go home.
0:42:20 > 0:42:23- I really don't want to go home. - Do you want a hug?
0:42:23 > 0:42:24I think that might make me worse.
0:42:24 > 0:42:29- Give me some tough love, tell me to man up.- All right.
0:42:29 > 0:42:32I didn't skip into this thinking it was going to be a walk in the park
0:42:32 > 0:42:36or anything, but it's just so draining in so many different ways.
0:42:36 > 0:42:38'But at the same time, if you were to say to me,'
0:42:38 > 0:42:41"Do you want to get out of this, do you want to stop all this?"
0:42:41 > 0:42:43I'd just say, "Absolutely not, no."
0:42:48 > 0:42:4920 minutes have gone.
0:42:49 > 0:42:52You've got an hour and 40 left, but it's going to fly.
0:43:00 > 0:43:01What are you cooking?
0:43:01 > 0:43:04I am doing a braised feather blade of beef
0:43:04 > 0:43:05with a lovely red wine sauce,
0:43:05 > 0:43:09crispy bone marrow, pomme dauphine and buttered cabbage.
0:43:09 > 0:43:12I think it's all stuff that's really hearty and nice,
0:43:12 > 0:43:15and as long as I feed you well along the way, that's all I'm happy with.
0:43:15 > 0:43:17Would you be happy if I told you your stock was boiling over?
0:43:17 > 0:43:21- Ooh, yes, I would, thank you. - I'll be here if you need me, Annie.
0:43:21 > 0:43:22OK, great, lovely. Thank you.
0:43:28 > 0:43:32Never before have we seen anybody do pomme dauphine. Never.
0:43:35 > 0:43:38A mixture of mashed potato and choux pastry.
0:43:38 > 0:43:40Choux pastry, which you make chocolate eclairs with,
0:43:40 > 0:43:42but you mix the potato and the choux pastry together
0:43:42 > 0:43:45and it puffs up in a beautiful, big potato doughnut.
0:43:45 > 0:43:48That's what it is, it's a crispy potato doughnut.
0:43:48 > 0:43:51A thing of wonder when it's done right. I love it.
0:43:51 > 0:43:54If I get everything right, I think it's delicious.
0:43:54 > 0:43:57'And it's a plate of food that you want to keep eating.'
0:43:57 > 0:44:00Hopefully that's what they'll do today.
0:44:02 > 0:44:03You are halfway.
0:44:06 > 0:44:08An hour gone, you've got an hour left.
0:44:11 > 0:44:13Jane is doing a butter poached lobster
0:44:13 > 0:44:16with a sweetcorn and chilli panna cotta.
0:44:16 > 0:44:19I've never had chilled panna cotta
0:44:19 > 0:44:22with a warm thing on the side.
0:44:22 > 0:44:26This is not what we've seen Jane before, and I love it. I love it.
0:44:26 > 0:44:27I think it's risky as hell.
0:44:31 > 0:44:33When I first came in I played it safe with flavours
0:44:33 > 0:44:36that I knew worked, and tried and tested combinations.
0:44:36 > 0:44:39What I've done in these two rounds with my gin dish and with this one,
0:44:39 > 0:44:42this is me stepping outside my comfort sign and evolving, I feel,
0:44:42 > 0:44:44as a cook.
0:44:51 > 0:44:54The lobster, if you're just a few degrees out cooking it,
0:44:54 > 0:44:56it's horrible.
0:44:56 > 0:45:00'And the panna cotta, that's got to be set perfectly.
0:45:00 > 0:45:03'It's getting those two things right, absolutely key.'
0:45:03 > 0:45:05Real precision measurements and things, which again,
0:45:05 > 0:45:08is something I never would have dreamt of doing before I came into
0:45:08 > 0:45:12this competition, measuring things down to the tiniest gram.
0:45:12 > 0:45:15I forgot to put the gelatine in, so I'm going to bring it up to heat.
0:45:15 > 0:45:17You forgot to put the gelatine in? In all of it?
0:45:17 > 0:45:19- I'm having a real blonde moment. - Right.
0:45:19 > 0:45:22I did realise as soon as I'd done it.
0:45:22 > 0:45:2440 minutes left, all right?
0:45:37 > 0:45:40This dish would be on your restaurant menu? What's the dish?
0:45:40 > 0:45:43It's a passion fruit and lime cheesecake.
0:45:43 > 0:45:46- You don't do cheesecakes, Billy. - Well, you'll have to wait and see.
0:45:46 > 0:45:48Tell me what it is.
0:45:50 > 0:45:53So it's a citrus crumb with a creme fraiche cheesecake,
0:45:53 > 0:45:57a passion fruit glaze, a lime and lemon gel,
0:45:57 > 0:46:02passion fruit and orange gel, an orange tuile and a lime ice cream.
0:46:02 > 0:46:04Oh!
0:46:04 > 0:46:08Righto, son. I'm partly excited, partly intrigued, partly nervous.
0:46:08 > 0:46:09Me too!
0:46:17 > 0:46:21Billy has to be careful here, that it's not just about trickery,
0:46:21 > 0:46:24it's about food that people want to eat.
0:46:24 > 0:46:28'I'm backing it. I think that it's good and I think when they see it'
0:46:28 > 0:46:30it'll be different to what they're expecting. I hope.
0:46:30 > 0:46:34It's not just a slice of cheesecake on a plate with your standard base.
0:46:38 > 0:46:40You've got 15 minutes left. 15 minutes.
0:46:44 > 0:46:47I'm doing my dessert. It's based on a strawberry patch.
0:46:49 > 0:46:52'White chocolate parfait with dark chocolate soil,
0:46:52 > 0:46:54'a little strawberry salad.'
0:46:54 > 0:46:57I'm doing a strawberry sugared tuile.
0:46:57 > 0:47:01'I'm going to do some little meringue kisses.'
0:47:01 > 0:47:03Pretty, aren't they?
0:47:03 > 0:47:06And then I've got some little flowers and herbs and stuff, so when
0:47:06 > 0:47:10it's presented, hopefully it looks like a little strawberry patch.
0:47:10 > 0:47:13It's complex, it's new, exciting, it's in a modern style.
0:47:13 > 0:47:16I'm quite excited about Juanita's dessert, really excited about it.
0:47:25 > 0:47:27It's going to be tight to make sure that my tart's cooked
0:47:27 > 0:47:29all the way through.
0:47:29 > 0:47:32Last 10 minutes.
0:47:32 > 0:47:33Waiting game for you, is it?
0:47:36 > 0:47:38I'm worried.
0:47:49 > 0:47:52- It's suddenly rising, thank God! - SHE LAUGHS
0:47:55 > 0:47:58You got three minutes, please, three minutes!
0:48:08 > 0:48:1160 seconds, finish off, that's it!
0:48:20 > 0:48:22That's it! Done.
0:48:29 > 0:48:32To secure her place in the competition,
0:48:32 > 0:48:36Jane has made a main course of butter poached lobster,
0:48:36 > 0:48:41served with a sweetcorn and cherry panna cotta, popcorn, red pepper
0:48:41 > 0:48:42and a lemon butter.
0:48:45 > 0:48:46That looks fantastic.
0:48:52 > 0:48:55The creamy panna cotta, the butter giving it richness,
0:48:55 > 0:48:58your lobster is naturally sweet of the sea.
0:48:58 > 0:49:00It is a beautifully cooked piece of fish.
0:49:00 > 0:49:03I think you've balanced flavours and textures really, really well
0:49:03 > 0:49:06that show such imagination, such creativity.
0:49:06 > 0:49:09- I think that's a real, real triumph.- Thank you.
0:49:10 > 0:49:15I'm so impressed with the flavours, the texture. It's a great move.
0:49:15 > 0:49:18- Thank you.- A great move at the right time. Well done, you.
0:49:18 > 0:49:20I really appreciate it, thank you.
0:49:22 > 0:49:25You're sort of laying yourself bare when you put that food out, and
0:49:25 > 0:49:30to get someone say they like it is really just a wonderful feeling.
0:49:30 > 0:49:32It's very special, actually.
0:49:36 > 0:49:41Annie's restaurant inspired main is braised feather blade of beef
0:49:41 > 0:49:45accompanied by dauphine potatoes, crispy bone marrow,
0:49:45 > 0:49:46buttered cabbage,
0:49:46 > 0:49:51honey glazed carrots, onion puree and a red wine sauce.
0:49:57 > 0:49:59That beef is falling apart.
0:49:59 > 0:50:01Your potatoes are light, crunchy round the outside.
0:50:01 > 0:50:04Love the strength that you've got into that onion.
0:50:04 > 0:50:08I'm completely and utterly sold on that dish.
0:50:09 > 0:50:12What I'd like is to spice it up a little bit.
0:50:12 > 0:50:15Whether that be a little bit of nutmeg in with those potatoes,
0:50:15 > 0:50:18it just needs to come up one more stage where there's more flavours
0:50:18 > 0:50:21going in to enhance what you've already got.
0:50:21 > 0:50:24But I think it's cooked very well and I think it's tasty.
0:50:24 > 0:50:27I completely understand John's comments.
0:50:27 > 0:50:28That being said,
0:50:28 > 0:50:31he still said everything was cooked really well, so I think he liked it.
0:50:31 > 0:50:33Phew!
0:50:34 > 0:50:38Liz has made a cherry and pistachio crumble tart
0:50:38 > 0:50:41served with a cherry creme anglaise.
0:50:47 > 0:50:50Your pastry itself is lovely and crumbly.
0:50:50 > 0:50:54The inside of the pistachio and almonds is a little bit heavy.
0:50:54 > 0:50:57I'd like it to be a little bit lighter.
0:50:57 > 0:50:59You have encapsulated and captured
0:50:59 > 0:51:03wonderful flavours that work together.
0:51:03 > 0:51:07It does lack the bells and whistles, the show-off effect.
0:51:08 > 0:51:12I think I took a bit of a risk doing something so visually simple.
0:51:13 > 0:51:16And I'm not sure if it was the right thing to do.
0:51:20 > 0:51:24Billy's made a lemon cheesecake topped with citrus crumbs
0:51:24 > 0:51:29together with two gels, lemon and lime, and orange and passion fruit,
0:51:29 > 0:51:33served with a lime ice cream and orange tuiles.
0:51:34 > 0:51:39- The look of this dish? I think it's awesome.- Thanks.
0:51:45 > 0:51:48- Billy, I'd like the cheesecake to be a bit firmer.- Yep.
0:51:48 > 0:51:51As for the rest of it, I think it's fantastic.
0:51:51 > 0:51:53The crumb at the bottom is more soggy than the crumb at the top.
0:51:53 > 0:51:56There's little bits of gel, things you chew on,
0:51:56 > 0:51:59things that dissolve in your mouth. I think it's great.
0:52:00 > 0:52:01I can't knock it.
0:52:01 > 0:52:05It would come up to me, I'd love it, I might even take photos of it.
0:52:05 > 0:52:06I'd demolish the whole lot.
0:52:06 > 0:52:08But I think you've done a lot of work here,
0:52:08 > 0:52:12and you're not delivering different citrus flavours.
0:52:12 > 0:52:16- Orange is the dominant flavour. - Do you reckon?
0:52:16 > 0:52:19The competition is so good, you've got to be a bit different.
0:52:19 > 0:52:21You can't really play it safe.
0:52:22 > 0:52:26Last up is Juanita's strawberry patch inspired dessert
0:52:26 > 0:52:30which includes white chocolate parfait on a bed of chocolate soil
0:52:30 > 0:52:36with strawberry meringues, gel, sauce and tuiles
0:52:36 > 0:52:39and a strawberry, tarragon and mint salad.
0:52:39 > 0:52:42I have to tell you, the look of this dish, it's extraordinary.
0:52:49 > 0:52:53That is ace. Properly, properly ace.
0:52:53 > 0:52:56There's the little texture of the strawberry from the tuile.
0:52:56 > 0:52:57There's the crunch of the meringue,
0:52:57 > 0:53:01there's a really rich dark chocolate biscuit,
0:53:01 > 0:53:03a lovely smooth ice cream.
0:53:03 > 0:53:07It looks amazing, it tastes amazing, and it's comforting and delicious.
0:53:08 > 0:53:13- Thank you.- This is as good a dessert as I've eaten anywhere, ever.
0:53:14 > 0:53:19I'm not kidding. That is exceptional.
0:53:20 > 0:53:23- JUANITA SIGHS - 'I'm feeling really relieved.
0:53:23 > 0:53:25'Everyone got such good comments before me,'
0:53:25 > 0:53:27so I was convinced that they were going to hate it.
0:53:27 > 0:53:30But, yeah, absolutely amazing.
0:53:30 > 0:53:31I'm still a bit in shock.
0:53:33 > 0:53:35Some great food, really great food.
0:53:37 > 0:53:40Thank you very much indeed. Thank you, well done.
0:53:50 > 0:53:53The quality of these five is extraordinary.
0:53:55 > 0:53:57For me, the standout dish of the day
0:53:57 > 0:53:59has to have been delivered by Juanita.
0:53:59 > 0:54:01- I was just stunned by it. - Yeah, it was great.
0:54:01 > 0:54:05- Almost stunned to silence. - Jane came up trumps.
0:54:05 > 0:54:08There's somebody who has changed through this competition.
0:54:08 > 0:54:09There's somebody who listens
0:54:09 > 0:54:12and there's somebody who's coming up with some extraordinary ideas.
0:54:12 > 0:54:15Billy's dish divided you and I.
0:54:15 > 0:54:20My only criticism was I got citrus flavour, and that, for me,
0:54:20 > 0:54:25swallowed the flavours of passion fruit.
0:54:25 > 0:54:27The five dishes in there, you can't really pick between them,
0:54:27 > 0:54:30I don't think, so it's really tough.
0:54:30 > 0:54:33Annie's beef dish, it was a nice bistro-style dish,
0:54:33 > 0:54:36but I want restaurant style at this stage of the competition.
0:54:36 > 0:54:39- You, however, loved it. - It's hard to tell.
0:54:39 > 0:54:42Everybody's done amazingly well, so we'll just have to wait and see.
0:54:42 > 0:54:45But I have a feeling that Greg will probably fight my corner.
0:54:45 > 0:54:48I enjoyed the flavour of Liz's dish.
0:54:48 > 0:54:52My concern is that she may not be showing the same level of ambition
0:54:52 > 0:54:54as the cooks around her.
0:54:54 > 0:54:58As much as I want to win, it's not an expectation of winning,
0:54:58 > 0:55:00you know, it's a hope.
0:55:00 > 0:55:04And I just really hope that I've done enough today.
0:55:07 > 0:55:09Do you know what I think? I think there's one cook here
0:55:09 > 0:55:13that's actually struggling to keep up with where the others are going.
0:55:24 > 0:55:28I have to say, the food today was outstanding.
0:55:32 > 0:55:35There are only four places in the next round joining Stuart and Jack.
0:55:40 > 0:55:43The contestant leaving us right now...
0:55:47 > 0:55:48..is Liz.
0:55:50 > 0:55:52You've had an incredible competition.
0:55:52 > 0:55:54I'm sorry to see you go.
0:55:58 > 0:56:02'You know, I've made absolutely no secret about the fact
0:56:02 > 0:56:03'that I was here to win.
0:56:05 > 0:56:09'And to be honest with you, I really felt that I had it in me.'
0:56:09 > 0:56:12So yeah, I'm just massively, massively gutted and disappointed.
0:56:20 > 0:56:22Well done.
0:56:22 > 0:56:23'Really emotional!'
0:56:23 > 0:56:25I thought I was going home today.
0:56:29 > 0:56:32'It's just so unbelievable, it's just...yeah, amazing.'
0:56:32 > 0:56:34A bit startled at the moment, but happy.
0:56:37 > 0:56:40To get that validation is awesome, it really is.
0:56:40 > 0:56:42I'm so pleased, and so proud.
0:56:42 > 0:56:44'It's just a really surreal feeling.'
0:56:44 > 0:56:48I'm really happy to be stood here in the final six of MasterChef.
0:56:53 > 0:56:58Tomorrow night, it's the last of the semifinals...
0:56:58 > 0:57:00Just calm yourself down.
0:57:00 > 0:57:02..and the remaining six must cook
0:57:02 > 0:57:05for the UK's most renowned restaurant critics.
0:57:05 > 0:57:09- Oh, it's tense, isn't it? - It's really tense.
0:57:09 > 0:57:10It's marvellous.
0:57:10 > 0:57:13I don't understand, Charles, where you're coming from.