0:00:02 > 0:00:04It's Knockout Week on MasterChef.
0:00:06 > 0:00:10Last time, Leanne and Lindsey went home,
0:00:10 > 0:00:14leaving just the strongest 12 cooks.
0:00:17 > 0:00:19Now, they've been split into two groups
0:00:19 > 0:00:23and, tonight, the first six are back.
0:00:23 > 0:00:25First...
0:00:25 > 0:00:26How long?
0:00:26 > 0:00:2730 seconds, Chef.
0:00:27 > 0:00:31..they'll face the intense pressure of a professional kitchen...
0:00:31 > 0:00:32Did I say pour from a pan?
0:00:32 > 0:00:34No, you didn't, Chef.
0:00:34 > 0:00:36- I didn't, I said use a spoon, didn't I?- Yes.
0:00:36 > 0:00:41..before cooking for one of Britain's most renowned chefs.
0:00:42 > 0:00:44I've got to take my hat off to you.
0:00:44 > 0:00:45You've gone for it.
0:00:45 > 0:00:51At the end, for one of them, their competition will be over.
0:01:03 > 0:01:05It's 7am...
0:01:08 > 0:01:10..and Faye...
0:01:10 > 0:01:12Brodie...
0:01:12 > 0:01:14Fumbi...
0:01:14 > 0:01:16Saliha...
0:01:16 > 0:01:18Alison...
0:01:18 > 0:01:19and Steve...
0:01:19 > 0:01:22are about to experience the intense pressure
0:01:22 > 0:01:25of their first professional kitchen
0:01:25 > 0:01:28at London's Ormer Mayfair.
0:01:29 > 0:01:34Heading up the pass is Michelin-starred chef Shaun Rankin.
0:01:34 > 0:01:36Straight after table three main course, yeah?
0:01:36 > 0:01:37Yes, Chef.
0:01:37 > 0:01:39Brought up in Yorkshire,
0:01:39 > 0:01:41Shaun trained in kitchens around the world
0:01:41 > 0:01:45before settling in Jersey, where, in 2005,
0:01:45 > 0:01:47he gained his first Michelin star.
0:01:48 > 0:01:50OK, mains away on table eight, please.
0:01:50 > 0:01:51Yes, Chef.
0:01:51 > 0:01:54In 2013, Shaun set up on his own,
0:01:54 > 0:01:58opening the highly acclaimed Ormer restaurant in St Helier,
0:01:58 > 0:02:01earning a Michelin star within just four months of opening.
0:02:01 > 0:02:03We play around with a lot of textures
0:02:03 > 0:02:06and we lend ourselves to different cooking techniques.
0:02:06 > 0:02:10There's some very classic methods from France, Asia, Europe.
0:02:10 > 0:02:11We base it round the ingredients
0:02:11 > 0:02:14and we go in to different styles with different seasoning
0:02:14 > 0:02:17so it's quite rounded, very British European.
0:02:17 > 0:02:18Starter to go, please.
0:02:18 > 0:02:23In 2016, Shaun opened his first London restaurant,
0:02:23 > 0:02:27showcasing his unique take on modern British cookery.
0:02:27 > 0:02:29Ormer Mayfair's really important to me.
0:02:29 > 0:02:31We work on discipline.
0:02:31 > 0:02:34Everything recipe-wise has to be adhered to every single time.
0:02:34 > 0:02:37So, they've got a very demanding day ahead of them
0:02:37 > 0:02:40because when it's service time, I'm not going to relax with them,
0:02:40 > 0:02:42you know, I want the food on the pass
0:02:42 > 0:02:44the same way as what my cooks do.
0:02:44 > 0:02:45OK, let's go.
0:02:47 > 0:02:49It's going to be a completely different experience
0:02:49 > 0:02:51to cooking here, cooking at home -
0:02:51 > 0:02:53actually, to anything I've ever done in my life.
0:02:53 > 0:02:56My approach is just going to be to do exactly what I'm told
0:02:56 > 0:02:58and try not to mess it up!
0:02:58 > 0:03:02The more you think about it, the scarier it gets, actually.
0:03:02 > 0:03:04Best not think about it too much!
0:03:09 > 0:03:10Morning.
0:03:10 > 0:03:12- ALL:- Morning.
0:03:12 > 0:03:15Today, you've got the task of delivering lunch for 40 people.
0:03:15 > 0:03:17You're going to be in charge of one dish each.
0:03:17 > 0:03:20Two on starters, two on main courses and two on desserts. OK?
0:03:20 > 0:03:21There's a lot to do.
0:03:21 > 0:03:23A lot of mise en place to get ready.
0:03:23 > 0:03:24We've got high expectations.
0:03:24 > 0:03:26Our diners have got high expectations
0:03:26 > 0:03:27for our food and our service.
0:03:27 > 0:03:29So, let's get cracking, OK?
0:03:29 > 0:03:31The contestants will have four hours
0:03:31 > 0:03:34to prepare each of their dishes for service.
0:03:36 > 0:03:41Aerospace engineer Fumbi is in charge of the first starter -
0:03:41 > 0:03:44lobster ravioli with a crab bisque
0:03:44 > 0:03:47served with a lemon grass dressing.
0:03:49 > 0:03:51A ravioli, four minutes,
0:03:51 > 0:03:53so you need to make sure you've got a timer set.
0:03:53 > 0:03:55- Four minutes exactly. - Yeah, four minutes exactly.
0:03:55 > 0:03:57- Yes, Chef. - 20 seconds on your pak choi.
0:03:57 > 0:03:58Yes.
0:04:00 > 0:04:02I'm going to heat our crab bisque up now.
0:04:05 > 0:04:09To finish the dish, pak choi leaf, ravioli, four minutes,
0:04:09 > 0:04:12Maldon salt, black pepper, olive oil on top...
0:04:14 > 0:04:15..and then our crab bisque, OK?
0:04:15 > 0:04:18It's really important that you get your consistency right.
0:04:18 > 0:04:20- Right.- OK. Too thick, it won't work, OK?
0:04:20 > 0:04:23Too thin, it won't sit on the ravioli.
0:04:23 > 0:04:26Shredded spring onions and shallots for a little salad,
0:04:26 > 0:04:29just to sit on top of the ravioli.
0:04:29 > 0:04:30OK?
0:04:30 > 0:04:33And you're going to finish with a little bit of puffed rice.
0:04:33 > 0:04:35- That's how it should look. - Yes, Chef.
0:04:35 > 0:04:38It's one of my classic dishes -
0:04:38 > 0:04:40it's been on the menu for around about 12 years.
0:04:40 > 0:04:42So, don't get it wrong.
0:04:42 > 0:04:43Yes, Chef.
0:04:43 > 0:04:46That's a stunning piece of food I've got to cook today.
0:04:46 > 0:04:48I've never done pasta before,
0:04:48 > 0:04:50so that's going to be a bit of a challenge,
0:04:50 > 0:04:51but I'm looking forward to it -
0:04:51 > 0:04:53I think it's going to be a great skill to learn.
0:04:55 > 0:04:57Fumbi's first job is to get the pasta rolled
0:04:57 > 0:05:00in preparation for 20 ravioli.
0:05:00 > 0:05:03The thickness of the pasta's really quite important.
0:05:03 > 0:05:06Getting it not too thick, not too thin.
0:05:07 > 0:05:10One of the hardest parts is making the pasta thin enough.
0:05:10 > 0:05:12It can be quite tricky and quite risky at some points -
0:05:12 > 0:05:15you know, they might split the ravioli, which is not acceptable.
0:05:17 > 0:05:21Mum-of-three Faye will be preparing the second starter -
0:05:21 > 0:05:25rabbit loin wrapped in pancetta
0:05:25 > 0:05:29served with a truffle sauce with cocoa beans
0:05:29 > 0:05:33and gnocchi garnished with charred baby gem lettuce,
0:05:33 > 0:05:38chickweed, pickled shallot rings and shaved truffle.
0:05:40 > 0:05:43So, the loin's been in the oven for about four minutes.
0:05:43 > 0:05:44Nice and steamed, nice and pink,
0:05:44 > 0:05:46and we're just going to get a little bit
0:05:46 > 0:05:48of nice golden brown colour on there.
0:05:48 > 0:05:52- The next part of the dish, quarter of little gem.- Yeah.
0:05:52 > 0:05:55It takes seconds, so it's right at the end, OK?
0:05:55 > 0:05:58So, in the sauce I'm going to add cocoa beans.
0:05:59 > 0:06:03In goes our gnocchi and our rabbit leg. OK?
0:06:03 > 0:06:06And I've got a handful of girolles, as well. OK?
0:06:06 > 0:06:10You get all the really good flavour from the girolles mushrooms.
0:06:10 > 0:06:13A bit of gnocchi, cocoa beans...
0:06:15 > 0:06:17..little gem goes on the side.
0:06:17 > 0:06:19Very simple plating.
0:06:19 > 0:06:22- It's supposed to be a nice little rabbit casserole.- OK.
0:06:22 > 0:06:23Some foraging herbs...
0:06:24 > 0:06:27..and then...nice slices of truffle.
0:06:30 > 0:06:32- Excited?- Very, very.- Good.
0:06:32 > 0:06:34- It's a lot to do.- Yeah. - Yeah.- A lot to do.
0:06:36 > 0:06:38Any questions?
0:06:38 > 0:06:39Can I write it all down?!
0:06:42 > 0:06:43Down there...
0:06:43 > 0:06:47Faye's first task is to delicately butcher the rabbit loin
0:06:47 > 0:06:50before it can be wrapped in the pancetta.
0:06:50 > 0:06:52My presentation skills lack finesse,
0:06:52 > 0:06:54so if I can learn how to make things
0:06:54 > 0:06:57look smart and pretty and sexy on the plate,
0:06:57 > 0:06:59I'll be really, really happy!
0:07:00 > 0:07:03That dish is a very difficult dish to get to the pass by yourself.
0:07:03 > 0:07:06One of our strong cooks, the chef de partie, you know,
0:07:06 > 0:07:08on the hot starter section -
0:07:08 > 0:07:11even that's, you know, a tricky dish for him to get to the pass.
0:07:15 > 0:07:18For the first main, hospital doctor Saliha
0:07:18 > 0:07:22will be in charge of another of Shaun's signature dishes -
0:07:22 > 0:07:27pan-roasted turbot served with a pistachio and pine nut crust
0:07:27 > 0:07:29and textures of cauliflower
0:07:29 > 0:07:35garnished with pickled cockles, samphire and sea beans.
0:07:35 > 0:07:38Carefully flip that over.
0:07:38 > 0:07:41As you can see, the fish is nice and golden brown.
0:07:41 > 0:07:43This is our nut crust, which we've made earlier.
0:07:43 > 0:07:46It goes on top of the fish.
0:07:46 > 0:07:48It's going to go under the salamander, OK,
0:07:48 > 0:07:50for about 20 seconds.
0:07:51 > 0:07:53Little bit of oil.
0:07:53 > 0:07:54- Raw cauliflower.- OK.
0:07:54 > 0:07:56We want that to be crunchy, yeah?
0:07:56 > 0:07:58- and have a barbecue flavour to it. - OK.
0:07:58 > 0:08:00Lots of different textures going on.
0:08:00 > 0:08:02OK...
0:08:02 > 0:08:03There you go.
0:08:03 > 0:08:04- The crust has melted away...- Mm-hm.
0:08:04 > 0:08:07..and it's attached itself to the fish that we need to.
0:08:07 > 0:08:09A little bit of puree.
0:08:09 > 0:08:12- These are what we call cauliflower couscous, OK?- Yeah.
0:08:12 > 0:08:14- It's just shredded cauliflower down. - Yeah.
0:08:14 > 0:08:16Next, our roasted cauliflower.
0:08:16 > 0:08:18Turbot on top.
0:08:20 > 0:08:22Pickled cockles.
0:08:22 > 0:08:25Heat the salty fingers and the samphire up.
0:08:25 > 0:08:27Out they go.
0:08:27 > 0:08:28Nice sprinkle on top.
0:08:28 > 0:08:31We've got some florets of cauliflower...
0:08:31 > 0:08:32and then sea purslane.
0:08:33 > 0:08:36- Really concentrate on the turbot. - Yeah.
0:08:36 > 0:08:39If you get that right, you know, you're halfway there.
0:08:39 > 0:08:40- OK.- OK?
0:08:40 > 0:08:43Everything's done to absolute perfection.
0:08:43 > 0:08:44All the herbs are cut up beautifully -
0:08:44 > 0:08:47there's things in squeezy bottles.
0:08:47 > 0:08:50You know you're in the right place when you're using squeezy bottles!
0:08:55 > 0:08:57Turbot is not a cheap ingredient
0:08:57 > 0:08:59and I'm going to be looking at them
0:08:59 > 0:09:01to make sure there's no wastage here.
0:09:02 > 0:09:06I've never filleted anything this big in my life.
0:09:06 > 0:09:07Never, ever, ever.
0:09:07 > 0:09:09It's huge, it's a monster.
0:09:10 > 0:09:13I'm trying to give it a go by myself.
0:09:13 > 0:09:16You feel quite privileged handling a really nice ingredient,
0:09:16 > 0:09:18so you don't want to mess it up.
0:09:25 > 0:09:27Ta-dah!
0:09:27 > 0:09:29Not bad for a first attempt.
0:09:32 > 0:09:35Marketing consultant Alison
0:09:35 > 0:09:38is in charge of preparing the second main -
0:09:38 > 0:09:41Iberico pork with grilled calamari
0:09:41 > 0:09:44served with chorizo jam,
0:09:44 > 0:09:47a chorizo and tomato puree,
0:09:47 > 0:09:52pressed Asian pear and a dressed fennel salad.
0:09:52 > 0:09:54This is where you're going to work today,
0:09:54 > 0:09:55so you're going to be hot!
0:09:55 > 0:09:56- OK, fine! - THEY LAUGH
0:09:56 > 0:09:57So, straight in.
0:09:59 > 0:10:00So, you've got pork -
0:10:00 > 0:10:02that's actually cooked for about three or four minutes
0:10:02 > 0:10:03in the Josper grill.
0:10:05 > 0:10:08We've also got some calamari that needs to be cooked at the same time.
0:10:08 > 0:10:10We have a chorizo puree.
0:10:10 > 0:10:13We've got to cut some fresh Asian pear,
0:10:13 > 0:10:15which we've pressed, which is cold.
0:10:15 > 0:10:18We've got to dress some fennel, which, again, is cold and textured.
0:10:18 > 0:10:20We have a chorizo jam
0:10:20 > 0:10:22and then you've got to build all of those elements
0:10:22 > 0:10:24while cooking the two things at the same time
0:10:24 > 0:10:26and get that onto two plates.
0:10:26 > 0:10:29It's a very fun dish, but it's very complex, as well.
0:10:29 > 0:10:31- Lots going on.- Yeah.
0:10:31 > 0:10:33You're going to be very busy and very hot.
0:10:33 > 0:10:35- Yeah.- Are you ready for it?
0:10:35 > 0:10:36- I am, yeah.- Good.
0:10:36 > 0:10:38I think so!
0:10:41 > 0:10:44Alison starts by scoring the calamari.
0:10:44 > 0:10:45So, when you score it,
0:10:45 > 0:10:47it kind of gives it a really nice look when it's finished,
0:10:47 > 0:10:51but also it gives it that nice curl, I guess, when it's done - I think.
0:10:51 > 0:10:52Doesn't it?
0:10:52 > 0:10:54Yeah, basically.
0:10:54 > 0:10:55I knew that.
0:10:57 > 0:11:00Store designer Brodie is on dessert -
0:11:00 > 0:11:05Shaun's highly complex Black Forest gateau...
0:11:05 > 0:11:10with cherry souffle and a roche of cherry sorbet.
0:11:14 > 0:11:15Voila!
0:11:16 > 0:11:19I've got to be honest, I've never done a souffle before.
0:11:19 > 0:11:22- Never?- No - and I know that they can definitely go wrong, so...
0:11:22 > 0:11:26Well, make sure you do what we say, you shouldn't have any problems.
0:11:26 > 0:11:28I'm a little bit worried about the souffle.
0:11:28 > 0:11:32Obviously, it's so visibly incorrect if done wrong.
0:11:32 > 0:11:34So, yeah, there's a bit of pressure on that.
0:11:36 > 0:11:39There's absolutely nowhere to hide with a souffle.
0:11:39 > 0:11:41You've either got it right or you've got it wrong.
0:11:41 > 0:11:44The risk is in making sure your moulds are cold,
0:11:44 > 0:11:47buttered and sugared properly, otherwise your souffle won't rise -
0:11:47 > 0:11:48then it's all about timing, as well,
0:11:48 > 0:11:50because we want to make sure the gateau is on the plate,
0:11:50 > 0:11:54a nice roche of cherry sorbet as well, that's got to be perfect.
0:11:54 > 0:11:56Lots of things to get wrong.
0:11:59 > 0:12:02This is so much harder than it looks!
0:12:02 > 0:12:05You know it's ice cream - I'm going to be doing with sorbet.
0:12:05 > 0:12:07So, it's probably not the best thing to be practising with.
0:12:09 > 0:12:15Sound engineer and DJ Steve is in charge of the final dessert -
0:12:15 > 0:12:19Shaun's highly creative take on an apple crumble.
0:12:19 > 0:12:22Sitting on the crumble is a white chocolate sphere...
0:12:24 > 0:12:28..garnished with apple puree and salted caramel
0:12:28 > 0:12:30and filled with apple chutney...
0:12:30 > 0:12:33creme anglaise...
0:12:33 > 0:12:36and a custard espuma...
0:12:36 > 0:12:40accompanied with a cinnamon and vanilla sauce.
0:12:40 > 0:12:43- And then, to finish, a little bit of gold leaf on top.- Wow.
0:12:43 > 0:12:46And right at the end, we're just going to dot the plate
0:12:46 > 0:12:50with a little bit of white chocolate aero for texture.
0:12:50 > 0:12:51- Wow.- And there you go.
0:12:51 > 0:12:53It's a bit different to my apple crumble!
0:12:55 > 0:12:56Good luck.
0:12:56 > 0:12:57I think I might need it!
0:12:58 > 0:13:00There's a lot of things I've never done before.
0:13:00 > 0:13:02I've never really done any chocolate work.
0:13:02 > 0:13:04It looks pretty intricate and delicate.
0:13:04 > 0:13:07I've definitely got a challenge there, I think.
0:13:07 > 0:13:09Then just get it out as flat as I can, I suppose,
0:13:09 > 0:13:11or it doesn't really matter, yeah?
0:13:11 > 0:13:12Steve's biggest challenge
0:13:12 > 0:13:16will be to make and set the chocolate spheres.
0:13:16 > 0:13:17The main thing that he needs to get right
0:13:17 > 0:13:20is tempering the white chocolate, which is tricky to do.
0:13:20 > 0:13:22We've got to get a really nice crunchy shell
0:13:22 > 0:13:24and we've got to get a really nice shine to it.
0:13:24 > 0:13:26- Like this?- Yeah. Go down.
0:13:26 > 0:13:27I am learning a lot.
0:13:27 > 0:13:29I mean, I've never tempered chocolate before.
0:13:29 > 0:13:30Yeah, it's quite exciting.
0:13:30 > 0:13:31- All right, that's good.- OK.
0:13:33 > 0:13:37There are now just two hours until the first diners arrive.
0:13:41 > 0:13:43You can see they're working away methodically,
0:13:43 > 0:13:44but they've got no idea of time,
0:13:44 > 0:13:47and they're about to get their eyes opened slightly.
0:13:49 > 0:13:51On the starters, Faye and Fumbi
0:13:51 > 0:13:54will have to get their prep ready first.
0:13:54 > 0:13:57I've got to make 20 of these in about 20 minutes...
0:13:57 > 0:13:59but these are really delicate,
0:13:59 > 0:14:03so, as much as I want to go quicker, I don't really want to burst them.
0:14:06 > 0:14:09Faye's rabbit with pancetta is ready,
0:14:09 > 0:14:12and she's now preparing the dough for her gnocchi.
0:14:12 > 0:14:14I've never made gnocchi before.
0:14:14 > 0:14:17It feels lovely, it feels really soft and pillowy
0:14:17 > 0:14:19and just really nice.
0:14:19 > 0:14:20There's just so many things
0:14:20 > 0:14:23that you just can't learn from a book, can you?
0:14:23 > 0:14:25YouTube can only take you so far.
0:14:27 > 0:14:29Alison, how are you doing?
0:14:29 > 0:14:30I'm good, yeah, yeah. Getting there.
0:14:30 > 0:14:32I've done the squid and nearly finished the pork.
0:14:32 > 0:14:36- Nervous?- No, in fact...- Excited? - Yeah, I'm excited, I'm enjoying it.
0:14:36 > 0:14:40- I can't wait for the rush to start now.- Good luck.- Thank you.
0:14:41 > 0:14:46On the other main, Saliha is making the pistachio and pine nut crust
0:14:46 > 0:14:48for the top of the turbot.
0:14:48 > 0:14:52It's a lot of steps for a crust on a piece of fish,
0:14:52 > 0:14:55but it's worth it because it tastes amazing in the end.
0:14:57 > 0:15:01Next, she needs to prep the cauliflower three different ways.
0:15:01 > 0:15:04So I'm expecting a really busy service,
0:15:04 > 0:15:06and there's about seven elements to it.
0:15:06 > 0:15:09So I'm a little bit worried about how I'm going to coordinate
0:15:09 > 0:15:13more than one, or more than two, or seven, at the same time.
0:15:15 > 0:15:18Over on dessert, Brodie is also under pressure.
0:15:18 > 0:15:22He's had to prepare a whole new batch of Black Forest gateaux
0:15:22 > 0:15:24for service.
0:15:24 > 0:15:27Someone knocked the gateaux in the fridge, a big accident.
0:15:27 > 0:15:30But we don't want to be down when it comes to service,
0:15:30 > 0:15:33otherwise we'll be caught with our pants down.
0:15:35 > 0:15:37- Give that another spray on top, then, yeah?- Yes.
0:15:37 > 0:15:41Meanwhile, Steve has moved on to the delicate task of spray-painting
0:15:41 > 0:15:45the all-important white chocolate spheres with red cocoa butter.
0:15:47 > 0:15:50- It just looks like a mess.- With this one, this is knackered now.
0:15:50 > 0:15:53Hopefully, the second time will be a bit neater.
0:15:56 > 0:15:57Guys, listen up,
0:15:57 > 0:16:00you've got 25 minutes until the first guest comes in, OK?
0:16:00 > 0:16:02- Yes, Chef.- Yes, Chef.
0:16:04 > 0:16:08I'm nervous, but excited nervous, not like panic nervous.
0:16:11 > 0:16:13There's an awful lot left to do.
0:16:13 > 0:16:15It doesn't seem like it's going to be possible in the time.
0:16:19 > 0:16:23In just a few minutes, the amateurs will have their first taste
0:16:23 > 0:16:26of service in a professional kitchen.
0:16:28 > 0:16:30There's high expectation in the room.
0:16:30 > 0:16:32People are really excited about eating here.
0:16:32 > 0:16:34I've got to say, it's a tough gig.
0:16:34 > 0:16:39I just hope that our six can reconstruct his food.
0:16:39 > 0:16:40I really hope they can.
0:16:42 > 0:16:45I'm not going to send something out the kitchen I'm not happy with.
0:16:45 > 0:16:47If they've got to do it again and again and again,
0:16:47 > 0:16:48then that's the way it is.
0:16:48 > 0:16:51And I won't be easy on them. I will not be easy on them.
0:16:51 > 0:16:53I'm not stressed, no.
0:16:53 > 0:16:56HE CHUCKLES
0:16:58 > 0:17:00It's the calm before the storm, Fumbi.
0:17:00 > 0:17:03- Tell me about it! Good luck. - And you!
0:17:04 > 0:17:06OK, check on, four covers.
0:17:06 > 0:17:09- Two lobster ravioli, two roast rabbit.- Yes, Chef.
0:17:12 > 0:17:15First orders are in for Fumbi and Faye.
0:17:15 > 0:17:19To get her starter to the pass on time,
0:17:19 > 0:17:24Faye must steam the rabbit loin for four minutes before pan-roasting it,
0:17:24 > 0:17:27whilst simultaneously making her sauce
0:17:27 > 0:17:30and carefully braising the charred lettuce.
0:17:30 > 0:17:32So I need two lots of ravioli,
0:17:32 > 0:17:33two roast rabbit straightaway
0:17:33 > 0:17:35followed by two more ravioli when ready.
0:17:35 > 0:17:38I've got four checks on at the moment.
0:17:40 > 0:17:44Both dishes must get to the pass at the same time.
0:17:49 > 0:17:52OK, guys, talk to each other, work as a team, yeah?
0:17:52 > 0:17:55- How you doing, Faye? - I'm ready to plate.
0:17:55 > 0:17:58You're ready to plate? All right, so am I.
0:18:06 > 0:18:10That ravioli is back in the bisque.
0:18:10 > 0:18:14It's now taken you ten minutes for your first starters.
0:18:21 > 0:18:24- Raviolis are ready? - Ravioli is ready.
0:18:24 > 0:18:26If they're ready, get them to the pass, get them under the lights.
0:18:26 > 0:18:29- Two rabbit?- Yep. Two raviolis?
0:18:29 > 0:18:34Well done, guys, well done. Come on, then, first table out, let's go!
0:18:46 > 0:18:50The rabbit was cooked perfectly, just on the right side of pink,
0:18:50 > 0:18:52and with the flavour from the pancetta
0:18:52 > 0:18:54just made it really special.
0:18:56 > 0:19:00- Just fantastic.- I'll tell you what, a huge amount of promise.
0:19:00 > 0:19:03A beautiful-looking dish, really nice sauce,
0:19:03 > 0:19:05wonderful flavour of truffle.
0:19:05 > 0:19:06Good old Faye.
0:19:06 > 0:19:08- FAYE:- It was OK going out, it could have been better.
0:19:08 > 0:19:11There's still a lot to do.
0:19:11 > 0:19:12There's a lot to...
0:19:12 > 0:19:13..lot to do!
0:19:13 > 0:19:17Table six, two lobster ravioli, one rabbit.
0:19:18 > 0:19:21- Faye, have you got two more rabbit in?- I've got three in.
0:19:21 > 0:19:24- OK.- Just remembering what you've got on order,
0:19:24 > 0:19:25that's what the tricky bit is.
0:19:25 > 0:19:3020 minutes into service, and with the orders mounting,
0:19:30 > 0:19:33Fumbi is struggling to keep track.
0:19:33 > 0:19:36How long on your next two ravioli? Four minutes, it takes. So how long?
0:19:36 > 0:19:38Have you got a timer on? How long is it?
0:19:38 > 0:19:41Er, I'm lost.
0:19:41 > 0:19:44That one is probably going to need to be redone.
0:19:44 > 0:19:46- It's been sitting too long, I think. - Let's get them out.
0:19:46 > 0:19:50Get them out on a flat. Check on, four lobster. Table seven.
0:19:50 > 0:19:52Fumbi, it's all you!
0:19:54 > 0:19:57- Ah, damn it, this one's broken.- Broken ravioli?
0:19:57 > 0:19:59- Yes, Chef.- Yeah? That's what I'm talking about.
0:19:59 > 0:20:03You need to look after them. That is the risk factor of your dish. Yeah?
0:20:03 > 0:20:07Get another one in quickly. Check on, three more covers.
0:20:07 > 0:20:09- Two lobster, one rabbit. - Come on, mate, come on!
0:20:11 > 0:20:13One ravioli broke, so it's a knock-on effect.
0:20:13 > 0:20:15So the rest of the tables are now waiting.
0:20:17 > 0:20:20- Fumbi, I need this ravioli, please! - Coming, Chef.
0:20:20 > 0:20:21They have waited long enough.
0:20:21 > 0:20:25I am under the cosh, big time.
0:20:30 > 0:20:32Did I say pour from a pan?
0:20:32 > 0:20:33Did I say pour from a pan?
0:20:33 > 0:20:36- No, you didn't, Chef.- I didn't. I said use a spoon, didn't I?
0:20:36 > 0:20:39Don't pour from the pan, please. Right, let's go, come on.
0:20:50 > 0:20:52Let's go.
0:20:53 > 0:20:59That was a lot of work. It just flew by. Just flew by.
0:21:08 > 0:21:09The ravioli was stunning.
0:21:09 > 0:21:12The pasta was really well done, very well cooked,
0:21:12 > 0:21:15and the lobster itself was divine.
0:21:15 > 0:21:18Though we had to wait quite a while for it,
0:21:18 > 0:21:20but, other than that, it was perfect.
0:21:24 > 0:21:28The pasta is thin-as-you-like. I think it's really well made.
0:21:28 > 0:21:30And the bisque is rich and caramel
0:21:30 > 0:21:33and sweet and savoury all at the same time.
0:21:33 > 0:21:38- Very good.- Fumbi, take a bow. That is beautiful.
0:21:38 > 0:21:40Check on.
0:21:40 > 0:21:42Two turbot, two pork. Away when ready.
0:21:45 > 0:21:49Alison and Saliha are up next with the mains.
0:21:51 > 0:21:52You need to work together, yeah?
0:21:52 > 0:21:53- BOTH:- Yes, Chef.
0:21:55 > 0:21:57It's cos there are seven things to coordinate,
0:21:57 > 0:22:02so you have to make sure seven things are happening at one time.
0:22:02 > 0:22:03It's pretty hard.
0:22:03 > 0:22:07While Alison keeps an eye on the cooking of the pork
0:22:07 > 0:22:12in the Josper grill, she must also grill the calamari.
0:22:12 > 0:22:17Alison, your calamari doesn't look cooked. Concentrate.
0:22:20 > 0:22:24- Girls, how long? - 30 seconds, Chef, to plate.
0:22:34 > 0:22:38Come on, girls, this is brilliant stuff, come on.
0:22:38 > 0:22:41Well done. Looks lovely.
0:22:41 > 0:22:44We're doing good, I think, so far. But it's only started.
0:22:44 > 0:22:47The first plates are out, but in a professional service,
0:22:47 > 0:22:49there's no let-up.
0:22:49 > 0:22:52The checks are starting to rack up now, yeah?
0:22:52 > 0:22:55Two pork, one turbot, followed by four pork.
0:22:57 > 0:23:00We've got over half the restaurant on order on main course.
0:23:02 > 0:23:05Right, cauliflower, guys. Cauliflowers are ready.
0:23:05 > 0:23:09Quickly turn it over, you don't want to burn it. Two turbot, please.
0:23:09 > 0:23:11- Table five.- Yes, Chef.
0:23:13 > 0:23:16- Are these too burnt, Chef? - Yes, they're too burnt.
0:23:16 > 0:23:17- Start again.- Yep.
0:23:17 > 0:23:20I think this pork is overdone.
0:23:20 > 0:23:24- I'm going to have to do it again, sorry.- Yeah, it's butchered.- Sorry.
0:23:25 > 0:23:29I forgot about them. I was plating up and I left them in there.
0:23:29 > 0:23:32Silly mistake. It won't happen again...hopefully!
0:23:32 > 0:23:35You need to be on the ball, that's what you need to be doing.
0:23:35 > 0:23:37It's all about timing, do you know what I mean?
0:23:37 > 0:23:40Now we need to start the table again. So we're behind.
0:23:40 > 0:23:41Excuse me.
0:23:41 > 0:23:46It's a beautiful fish, so I'm trying to do it justice.
0:23:50 > 0:23:54- Thank you.- That's much better. Much better, yeah?- Thank you, Chef.
0:23:55 > 0:23:58Presentation is really good. I'm really happy.
0:24:00 > 0:24:01Service.
0:24:09 > 0:24:12The turbot was outstanding.
0:24:12 > 0:24:15The presentation was great and the textures and everything,
0:24:15 > 0:24:19with the pine nut crust, was just really, really good.
0:24:19 > 0:24:21I thoroughly enjoyed it.
0:24:23 > 0:24:26I think that Saliha should be very, very proud.
0:24:26 > 0:24:32She has absolutely smashed it. That's lovely.
0:24:35 > 0:24:38Check on, four pork.
0:24:38 > 0:24:40- Wow, Alison. It's all you.- Great.
0:24:43 > 0:24:45Yeah, it's all kicking off!
0:24:45 > 0:24:47Right, come on, we need to get a move on now.
0:24:47 > 0:24:50People are starting to wait. Don't let me down.
0:24:51 > 0:24:53Oh, the pressure!
0:25:00 > 0:25:04- Alison, how long?- I'm ready now. Just slicing the pork.
0:25:11 > 0:25:13- This is great stuff. Great turbot. - Thank you, Chef.
0:25:13 > 0:25:16You've not burnt the fish yet, which I'm really happy about.
0:25:16 > 0:25:19- Thank you, Chef.- You should be really proud, both of you.
0:25:19 > 0:25:20Thank you, Chef.
0:25:22 > 0:25:2440 covers, first time in a professional kitchen,
0:25:24 > 0:25:26what can you ask for?
0:25:26 > 0:25:28- Is that OK?- You tell me.
0:25:33 > 0:25:35Alison, this is great stuff, well done, yeah?
0:25:35 > 0:25:39You've only overcooked one at the moment, which is brilliant stuff.
0:25:39 > 0:25:41Service, please, restaurant.
0:25:44 > 0:25:46Hopefully the customers like it.
0:25:56 > 0:25:58I think it was cooked just right.
0:25:58 > 0:26:01The calamari wasn't chewy and I like the spiciness of the chorizo,
0:26:01 > 0:26:03I did enjoy it.
0:26:03 > 0:26:07I think Alison has cooked it very well.
0:26:07 > 0:26:08This is a hard dish to get right.
0:26:08 > 0:26:11Chorizo jam, doing the squid, doing the pork,
0:26:11 > 0:26:13all of it done to the minute.
0:26:13 > 0:26:15To get the sweetness around the squid
0:26:15 > 0:26:18and then to get the paprika heat afterwards is just lovely.
0:26:20 > 0:26:21- BOTH:- Aw!
0:26:21 > 0:26:29Main service is over. All eyes are now on Brodie and Steve's desserts.
0:26:29 > 0:26:34Check on, two apple crumble, two cherry souffle. Table one. Let's go.
0:26:34 > 0:26:38With Steve having already prepared all the elements
0:26:38 > 0:26:39to his apple crumble,
0:26:39 > 0:26:42the challenge lies in mastering the complex plating
0:26:42 > 0:26:44and presentation.
0:26:44 > 0:26:47Now you can fold one part of the meringue. Half of it.
0:26:47 > 0:26:49Half of this?
0:26:49 > 0:26:52Brodie, however, must make his souffle mix from scratch.
0:26:52 > 0:26:54- Fold it.- Right.
0:26:54 > 0:26:58Whisking the right amount of cherry puree, egg white and sugar...
0:27:00 > 0:27:03..before adding a cherry compote in the middle.
0:27:07 > 0:27:11The souffles must then be put in the oven for eight minutes.
0:27:11 > 0:27:13You're kind of under pressure to make sure
0:27:13 > 0:27:14that the whole plate is ready to go
0:27:14 > 0:27:17before the souffles are finished in the oven.
0:27:19 > 0:27:23Both desserts must be ready for Shaun at the same time.
0:27:23 > 0:27:28- So you are coordinating? - Trying to, yeah.- You need to, yeah?
0:27:28 > 0:27:31One can't go out without the other, OK? They both go out together.
0:27:31 > 0:27:34Steve? Souffles, five minutes
0:27:34 > 0:27:36and the next ones will go in straight after that.
0:27:36 > 0:27:38OK, great stuff, cheers.
0:27:38 > 0:27:40The hardest part is quenelling.
0:27:40 > 0:27:42I'm not very good at it.
0:27:42 > 0:27:46It doesn't come that naturally and it looks a bit scruffy on the plate.
0:27:46 > 0:27:50- How long for the souffles? - Souffles coming?- All done. Yeah.
0:27:54 > 0:27:56OK, let's go. His souffle's ready.
0:27:57 > 0:27:59This is why, OK, you dust your souffles on the tray,
0:27:59 > 0:28:01so you don't mess your plate up.
0:28:01 > 0:28:02Sorry, Chef.
0:28:02 > 0:28:06There's quite a lot of fiddly little bits to get on the plate,
0:28:06 > 0:28:08so it takes a little bit more time, I suppose.
0:28:08 > 0:28:12- Steve, are you going to be ready? - Yes, I will be.- You need to be.
0:28:12 > 0:28:13Yeah.
0:28:13 > 0:28:16Quickly, the souffle's dropping now, come on, I don't have time.
0:28:16 > 0:28:18- Service, please. - One second, one second.
0:28:21 > 0:28:22Let's go.
0:28:29 > 0:28:30Thank you.
0:28:31 > 0:28:34I had the apple crumble. It was very tasty.
0:28:34 > 0:28:38The presentation was really, really good. Impressive.
0:28:39 > 0:28:42That apple dessert from Steve is incredible.
0:28:42 > 0:28:47Sharp apple inside, creamy, a little bit of vanilla. That's very good.
0:28:47 > 0:28:50A huge amount of skill, a huge amount of technique.
0:28:50 > 0:28:53This is the sort of stuff that we're looking for.
0:28:55 > 0:28:59- OK, how are we doing now? - Yeah, I think we are all good.- Good.
0:28:59 > 0:29:01That's two down and a whole load to go!
0:29:03 > 0:29:05It's getting a bit hectic!
0:29:05 > 0:29:06We had it easy for the first 20 minutes.
0:29:06 > 0:29:08It's full-on now, though.
0:29:10 > 0:29:12With the desserts in full swing,
0:29:12 > 0:29:15Brodie is struggling to keep track of the orders.
0:29:15 > 0:29:17Right, that's service for the three.
0:29:17 > 0:29:19Have you served that to two now?
0:29:19 > 0:29:20No, I didn't.
0:29:20 > 0:29:22- It was a one and a three.- No.
0:29:23 > 0:29:25I have one souffle too many.
0:29:25 > 0:29:26Can I please have...?
0:29:26 > 0:29:30But in his haste, he has sent out one souffle too many.
0:29:30 > 0:29:32- Where's Brodie?- Chef?- I need...
0:29:32 > 0:29:34This is too much.
0:29:34 > 0:29:36- Too much?- I need one souffle, one crumble, table three, now.
0:29:38 > 0:29:39Sorry, how many?
0:29:39 > 0:29:40How long with that souffle?
0:29:42 > 0:29:45One more souffle, two more need to go in.
0:29:45 > 0:29:47No answer?
0:29:48 > 0:29:50Brodie's put in a souffle, which he shouldn't have done.
0:29:50 > 0:29:52They're a little bit mixed up themselves,
0:29:52 > 0:29:54but we're trying to just get them organised.
0:29:54 > 0:29:56OK, so, er...
0:29:56 > 0:29:58The challenge now for Brodie and Steve
0:29:58 > 0:30:01is to get dessert service back on track.
0:30:01 > 0:30:03Ready to go. Sauce ready?
0:30:03 > 0:30:07But under the pressure, Steve is forgetting a vital process.
0:30:07 > 0:30:10No, no, no, no, put that back in the pan, it needs a whisk.
0:30:10 > 0:30:12- Put the sauce back in the pan, it needs a whisk.- OK, Chef.
0:30:12 > 0:30:13Get it on the stove.
0:30:13 > 0:30:16- BUZZING - Ready, Chef.
0:30:16 > 0:30:17Souffle coming?
0:30:19 > 0:30:21No, no, no, no, don't do that.
0:30:21 > 0:30:24Put it on the bench and take it on a tray.
0:30:27 > 0:30:28Ten seconds.
0:30:33 > 0:30:35You're nearly there, well done.
0:30:35 > 0:30:37Now back in sync,
0:30:37 > 0:30:41Brodie must get his last two souffles to the pass.
0:30:41 > 0:30:47You slowly just stop making quite so many mistakes and learn.
0:30:47 > 0:30:48Great stuff, sorbet out?
0:30:48 > 0:30:49Yeah, let's finish.
0:30:49 > 0:30:51Service, please.
0:30:51 > 0:30:52- Thanks, Chef.- Table eight, please.
0:30:59 > 0:31:01It's amazing, it was really beautifully presented
0:31:01 > 0:31:05and the souffle was just right, in terms of its height.
0:31:08 > 0:31:09Brodie!
0:31:09 > 0:31:10Get in there, son!
0:31:10 > 0:31:13I mean, that souffle's fantastic.
0:31:13 > 0:31:16It's light, delicious, doesn't taste of egg in any way.
0:31:16 > 0:31:17It's very good.
0:31:21 > 0:31:26After four gruelling hours, service is finally over.
0:31:30 > 0:31:32They're passionate about what they want to do,
0:31:32 > 0:31:35they're passionate about food, and they want to cook,
0:31:35 > 0:31:36but this is a different level.
0:31:38 > 0:31:40But they did an amazing job, they did a really, really good job.
0:31:42 > 0:31:45I was pushed really far today.
0:31:45 > 0:31:49I stuck through it and got there in the end.
0:31:50 > 0:31:51The time has flown by.
0:31:51 > 0:31:53It's just absolutely gone in the blink of an eye.
0:31:53 > 0:31:57The learning curve has been very, very steep, massively steep.
0:31:57 > 0:31:59I feel really adrenalized.
0:31:59 > 0:32:02It was a really amazing experience, really fantastic.
0:32:03 > 0:32:05I've learnt a huge amount.
0:32:05 > 0:32:07There's lots of ideas and techniques that I've seen
0:32:07 > 0:32:09that I'd like to bring back into the MasterChef kitchen.
0:32:09 > 0:32:13It's obviously a baptism of fire, just being thrown in.
0:32:13 > 0:32:16I was expecting it to be tough, and, you know, it proved to be the case.
0:32:16 > 0:32:19I made a chocolate sphere. I mean, how cool is that?
0:32:19 > 0:32:22I'm looking forward to getting back into the MasterChef kitchen
0:32:22 > 0:32:25and maybe trying to put a bit of what I've learnt today to use.
0:32:26 > 0:32:29You've got to say you've got to be proud, don't you?
0:32:29 > 0:32:30Truly, truly proud.
0:32:30 > 0:32:33I hope they've picked up a little bit of chef magic
0:32:33 > 0:32:36cos they've got one more chance to cook in the MasterChef kitchen
0:32:36 > 0:32:37and then one of these is going home.
0:33:03 > 0:33:05Welcome back.
0:33:05 > 0:33:07Hope you enjoyed the first experience
0:33:07 > 0:33:10in a professional kitchen and I hope you got inspiration,
0:33:10 > 0:33:13working alongside Shaun Rankin.
0:33:14 > 0:33:16This is an invention test.
0:33:18 > 0:33:23Behind us is an amazing set of ingredients, all for you to use,
0:33:23 > 0:33:27and what we want you to do is cook for us one great plate of food.
0:33:27 > 0:33:30It can be sweet, it can be savoury,
0:33:30 > 0:33:33but the food has to be worthy of a restaurant table.
0:33:33 > 0:33:36You'll have one hour and 20 minutes.
0:33:36 > 0:33:40Show us what you've learned, because at the end of this,
0:33:40 > 0:33:43one of you is going home.
0:33:44 > 0:33:46Ladies and gentlemen, let's cook.
0:33:53 > 0:33:57The contestants' larder contains a selection of game meats,
0:33:57 > 0:34:01including rabbit, venison and grouse,
0:34:01 > 0:34:07seafood, including langoustines, mussels and salmon,
0:34:07 > 0:34:10as well as an array of fruit and vegetables.
0:34:10 > 0:34:13(Oh, God, yes!)
0:34:13 > 0:34:16The food has just got to come up to another level.
0:34:16 > 0:34:18They've had some great training,
0:34:18 > 0:34:20great time in a professional kitchen.
0:34:20 > 0:34:25I want to see them actually aspire to restaurant-standard food,
0:34:25 > 0:34:26that's what I want.
0:34:35 > 0:34:39My last invention test, I made a sort of kidney curry,
0:34:39 > 0:34:41which totally divided the judges.
0:34:41 > 0:34:44Greg really liked it, John, I quote, "hated it".
0:34:45 > 0:34:48Hopefully, today, I'll get them both liking my invention.
0:34:51 > 0:34:53Brodie, what are you cooking now?
0:34:53 > 0:34:57Grouse and I'm doing some Hasselback fondant potatoes,
0:34:57 > 0:35:00roasted butternut squash, butternut squash puree,
0:35:00 > 0:35:04redcurrant sauce and maybe a bread sauce,
0:35:04 > 0:35:08depending on what happens in the next hour and a bit.
0:35:08 > 0:35:09Had you cooked a grouse before?
0:35:09 > 0:35:13Er, I actually haven't. I've never cooked grouse.
0:35:13 > 0:35:16I've eaten it and shot it, but it's usually cooked for me
0:35:16 > 0:35:18by people like my mum.
0:35:18 > 0:35:19Brodie, good luck with your grouse,
0:35:19 > 0:35:21- I love grouse, love grouse. - Cheers, Gregg.
0:35:24 > 0:35:26Grouse has got to be cooked beautifully.
0:35:26 > 0:35:29Can't be raw and jelly-like and it can't be dry.
0:35:29 > 0:35:31It's an interesting thing, grouse -
0:35:31 > 0:35:34very strong, which means the accompanying bits and pieces with it
0:35:34 > 0:35:38also have to be quite bold, but not overpowering.
0:35:42 > 0:35:4615 minutes gone already, 15 minutes gone.
0:35:50 > 0:35:52Usually, when I'm planning my dishes,
0:35:52 > 0:35:56I like to have as many practice runs as I can squeeze in.
0:35:58 > 0:36:02So, today, it's going to be a real challenge to pick up the ingredients
0:36:02 > 0:36:05and execute first time without any practice.
0:36:07 > 0:36:09You're making a dessert.
0:36:09 > 0:36:10I am making a dessert,
0:36:10 > 0:36:13a relatively simple apple and pear crumble today,
0:36:13 > 0:36:15with some custard. It's going to be more of a crumble slice.
0:36:15 > 0:36:18I'm going to have the black treacle biscuit on the bottom
0:36:18 > 0:36:20and then some blackberries on the side, as well.
0:36:20 > 0:36:22Why a crumble?
0:36:22 > 0:36:26Well, I saw all of the amazing produce we've got there
0:36:26 > 0:36:29and, you know, it's all kind of winter or autumn food,
0:36:29 > 0:36:31and I just thought, well, on a cold winter's day,
0:36:31 > 0:36:34what's better than some crumble and some custard, really?
0:36:34 > 0:36:36It warms the soul.
0:36:36 > 0:36:37Fumbi, I love a crumble.
0:36:37 > 0:36:38Who doesn't love a crumble?
0:36:38 > 0:36:40It's got to be a very sexy crumble.
0:36:45 > 0:36:47Fumbi knows, at this stage of the competition,
0:36:47 > 0:36:51a dessert can't just be a big pot of crumble and some custard.
0:36:51 > 0:36:53It's got to be special.
0:36:53 > 0:36:55Come on!
0:36:55 > 0:36:59And Fumbi saw how special an apple crumble could be
0:36:59 > 0:37:00from that last restaurant round.
0:37:02 > 0:37:04So Fumbi knows where he's got to aim.
0:37:04 > 0:37:06That's good, that's perfect.
0:37:09 > 0:37:12The hardest thing about an invention test
0:37:12 > 0:37:14is that there is so many nice things
0:37:14 > 0:37:18so it's quite difficult to not overcomplicate it
0:37:18 > 0:37:20and do too much stuff.
0:37:23 > 0:37:26How is the competition affecting you, Faye?
0:37:26 > 0:37:28You wake up and it's the first thing you think of.
0:37:28 > 0:37:31You go to bed at night and it's the last thing you think of.
0:37:31 > 0:37:33This has really got under your skin, hasn't it?
0:37:33 > 0:37:35Oh, yeah, it has. It's shocked and surprised me
0:37:35 > 0:37:36and delighted me, as well.
0:37:36 > 0:37:38What are you making today?
0:37:38 > 0:37:40It's almost like a fish pie, but it's not a fish pie.
0:37:40 > 0:37:43So I've got some nice creamy mash with some leeks running through it,
0:37:43 > 0:37:46some langoustines that I'm going to roast off,
0:37:46 > 0:37:48with mussels I'm going to cook in a little light broth
0:37:48 > 0:37:49and serve on the side.
0:37:49 > 0:37:51Will it taste and look like a restaurant dish?
0:37:51 > 0:37:54I am hoping so, I'm hoping so.
0:37:54 > 0:37:56- Go on, Faye, go get 'em. - Thank you.
0:38:01 > 0:38:02Faye knows what she's got to get right.
0:38:02 > 0:38:05Those langoustine tails have to be crunchy, but not overcooked,
0:38:05 > 0:38:08and not dry and definitely not raw in the middle.
0:38:08 > 0:38:10The mashed potato has to be without lumps
0:38:10 > 0:38:14and that mussel broth has to taste of mussels and the sea
0:38:14 > 0:38:16and not have a tiny bit of grit in it.
0:38:18 > 0:38:21You're halfway, you've got 40 minutes left.
0:38:31 > 0:38:34Steve, I loved your dessert that you did, that apple dessert.
0:38:34 > 0:38:36- Did you enjoy it? - That was amazing.
0:38:36 > 0:38:37It was great, a great opportunity, you know,
0:38:37 > 0:38:39to try and do something so intricate
0:38:39 > 0:38:41and do a little bit of chocolate work.
0:38:41 > 0:38:43Has it inspired you to work with chocolate today?
0:38:43 > 0:38:45100%. I've made a chocolate mousse,
0:38:45 > 0:38:48I've tried to temper some white and dark chocolate
0:38:48 > 0:38:49to make, like, a marble shard.
0:38:49 > 0:38:54I've made a raspberry fluid gel, I've made some raspberry jelly,
0:38:54 > 0:38:55I've marinated some raspberries,
0:38:55 > 0:38:59I've just made some hazelnut crumble and a praline,
0:38:59 > 0:39:01which I'm going to blitz and try and set into discs,
0:39:01 > 0:39:04if, you know, if we've got time, so...
0:39:04 > 0:39:06I really hope you can get all that done.
0:39:06 > 0:39:07So do I!
0:39:11 > 0:39:13I just want to show John and Gregg
0:39:13 > 0:39:15that I can put out restaurant-quality food
0:39:15 > 0:39:18and the time I spent in the kitchen on the pastry section,
0:39:18 > 0:39:20I've taken some of the techniques
0:39:20 > 0:39:23and some of the mind-set into plating, as well.
0:39:25 > 0:39:28Steve's making a praline, he's making a mousse,
0:39:28 > 0:39:31he's making a fluid gel, he's pickling raspberries,
0:39:31 > 0:39:33he's got shards of white and dark chocolate.
0:39:33 > 0:39:38It could be fantastic, as long as nothing goes wrong.
0:39:42 > 0:39:46I'd like to show John and Gregg that I understand flavours,
0:39:46 > 0:39:49that I haven't just kind of randomly grabbed things
0:39:49 > 0:39:51that may or may not necessarily work together.
0:39:57 > 0:39:59Alison, you don't look your normal calm self,
0:39:59 > 0:40:00you look a little flustered.
0:40:00 > 0:40:03I may have given myself a little bit too much to do.
0:40:03 > 0:40:07- What are you making?- So I'm doing venison and beetroot, essentially,
0:40:07 > 0:40:09but the beetroot will be roasted, it will be pureed
0:40:09 > 0:40:12and, if I have time, maybe some beetroot crisps,
0:40:12 > 0:40:16and I'm serving that with potato and goat's cheese ravioli.
0:40:16 > 0:40:17How are you going to cook the venison?
0:40:17 > 0:40:19I'm going to remove a bit off the bone
0:40:19 > 0:40:22and then I'm going to fry it and just finish it off in the oven.
0:40:22 > 0:40:25- Good luck.- Thank you.
0:40:27 > 0:40:29The thing about the venison from Alison
0:40:29 > 0:40:31is she doesn't know what sort of venison it is.
0:40:31 > 0:40:34It's a saddle, it's a lovely piece of venison.
0:40:34 > 0:40:36Cooked well, it could be beautiful.
0:40:36 > 0:40:38But she's roasted it for a while, now she's taking it off the bone,
0:40:38 > 0:40:39then she's going to pan-fry it
0:40:39 > 0:40:42and then she's going to roast it again. I just hope it's not dry.
0:40:45 > 0:40:47You have 25 minutes left.
0:40:53 > 0:40:55There is a lot of competition
0:40:55 > 0:41:00and everybody is just as passionate about food as I am.
0:41:00 > 0:41:03The only thing that divides us is what we make today
0:41:03 > 0:41:05on our invention test and I don't want to be
0:41:05 > 0:41:07the one going home today.
0:41:10 > 0:41:13Saliha, what are you making right now?
0:41:13 > 0:41:15I'm going to make some fillets of salmon
0:41:15 > 0:41:18with a brown butter pine nut herb crust
0:41:18 > 0:41:21and I'm going to serve that with a cucumber raita,
0:41:21 > 0:41:26pickled vegetables, with, like, an Indian pickling spice,
0:41:26 > 0:41:30and some nice turmeric potatoes to go on the side.
0:41:30 > 0:41:32You're enjoying yourself, aren't you?
0:41:32 > 0:41:35I am, it's just an incredible time in my life right now.
0:41:35 > 0:41:39- Awww!- Yeah!- Awww!
0:41:39 > 0:41:42And I'm really hoping that you will see the finesse
0:41:42 > 0:41:44in my food, and like it.
0:41:44 > 0:41:45Yeah, me too.
0:41:45 > 0:41:46- Good luck.- Thank you.
0:41:48 > 0:41:50Saliha's salmon has to be cooked beautifully,
0:41:50 > 0:41:53so it falls apart and it's not chalky and dry.
0:41:54 > 0:41:57It could be really good, but I hope it's flavoursome enough,
0:41:57 > 0:41:59I hope it's special enough.
0:42:05 > 0:42:07Guys, I've got to tell you, that's gone fast -
0:42:07 > 0:42:09you've only got five minutes left.
0:42:17 > 0:42:19As a chef, I love coming back to MasterChef
0:42:19 > 0:42:21to judge at this stage of the competition.
0:42:23 > 0:42:25You know, I'm going to be looking for execution.
0:42:25 > 0:42:29I'm going to be looking for seasoning, imagination.
0:42:30 > 0:42:32I'm looking for food that I want to eat.
0:42:34 > 0:42:35I'm critical.
0:42:35 > 0:42:39I want the best and I want to see a really good plate of food.
0:42:40 > 0:42:44You have got two minutes to get your dish completed.
0:42:44 > 0:42:45Damn!
0:42:48 > 0:42:50(Am I going with this, am I going with this?)
0:42:57 > 0:43:00Stop! Your time's up!
0:43:04 > 0:43:08This is a very important part of the competition,
0:43:08 > 0:43:14so we have brought in somebody we consider very important
0:43:14 > 0:43:17to help taste and judge your dishes.
0:43:19 > 0:43:24In my opinion, one of the best chefs cooking in Britain today -
0:43:24 > 0:43:26ladies and gentlemen, Tom Kitchin.
0:43:33 > 0:43:36Yep, I thought that would strike fear into your hearts!
0:43:42 > 0:43:44Brodie, we'd like to see your grouse.
0:43:44 > 0:43:45Up you come, please.
0:43:45 > 0:43:46(Grouse!)
0:43:55 > 0:43:58Brodie has roasted the grouse breast, and served it
0:43:58 > 0:44:02with Hasselback fondant potatoes, roasted butternut squash
0:44:02 > 0:44:06and butternut puree, accompanied by a black pudding crumb,
0:44:06 > 0:44:10bread sauce and a redcurrant sauce.
0:44:24 > 0:44:27I think the grouse, you've cooked it reasonably well.
0:44:27 > 0:44:29It could have been a little bit pinker, in my eyes.
0:44:29 > 0:44:32Your flavours and your combinations, they are marriages that go
0:44:32 > 0:44:35well with the grouse, but there's one breast,
0:44:35 > 0:44:38and a lot of veg and garnish.
0:44:38 > 0:44:40It should be about the grouse.
0:44:41 > 0:44:44Your bread sauce is really well flavoured, your potato
0:44:44 > 0:44:47is buttery and soft, your puree is nice and fine,
0:44:47 > 0:44:48your butternut squash is well flavoured,
0:44:48 > 0:44:51your sauce has got a lovely sheen to it, it's well done.
0:44:51 > 0:44:55I think the thing is just leave the bird on the plate.
0:44:56 > 0:44:59It's an accomplished dish, I think you put a lot of work in.
0:44:59 > 0:45:03I think you've slightly missed the point by just giving us one breast.
0:45:04 > 0:45:06I should have just put the whole grouse on the plate,
0:45:06 > 0:45:09it was ready to go, but, you know, I did what I did,
0:45:09 > 0:45:12and, unfortunately, that was a mistake.
0:45:12 > 0:45:15But everything else with the cooking I think, you know, went well.
0:45:22 > 0:45:27Faye has prepared langoustines, with a leek mash and a mussel broth,
0:45:27 > 0:45:32accompanied by pickled turnips and fried parsnips.
0:45:42 > 0:45:46I'm really happy that you used the mussel stock to make the sauce.
0:45:46 > 0:45:49I think the sauce is nice, the langoustines are nice,
0:45:49 > 0:45:50the mash is nice.
0:45:50 > 0:45:54The turnips are really random, I think that's really,
0:45:54 > 0:45:55a really strange thing to do.
0:45:55 > 0:45:59And the parsnip as well, I don't quite know where the parsnip
0:45:59 > 0:46:03came from, but the essence and the seasoning is very good.
0:46:05 > 0:46:08Langoustines, mash, mussels, the creamy sauce...
0:46:08 > 0:46:12Then I think, "What on earth is a pickled turnip doing in there?"
0:46:12 > 0:46:15"What on earth is a parsnip doing in there?"
0:46:16 > 0:46:20It's just a really confused plate. The dish doesn't gel.
0:46:23 > 0:46:25(You're listening to the positives, stick to the positives.)
0:46:25 > 0:46:27(There was quite a lot of positive stuff in there.)
0:46:28 > 0:46:30I'm annoyed with myself.
0:46:30 > 0:46:33If I just took a little bit more time to think things through,
0:46:33 > 0:46:36I would have gone, "Well, no, don't put that on there,
0:46:36 > 0:46:38"or do that, or don't do that."
0:46:43 > 0:46:47Saliha, please come up. You look excited, please do come up.
0:46:55 > 0:46:59Saliha has made pine-nut coated fillet of salmon,
0:46:59 > 0:47:03with pickled vegetables and turmeric potatoes,
0:47:03 > 0:47:05served with a cucumber raita.
0:47:17 > 0:47:19Your fish is overcooked, but as for the rest of it,
0:47:19 > 0:47:20I really, really like.
0:47:20 > 0:47:24I like the yoghurt sauce underneath, I like the spice that goes with it,
0:47:24 > 0:47:26I like the flavour of the potatoes, I even like the flavour
0:47:26 > 0:47:28of the pickle with the fish.
0:47:29 > 0:47:30I think pine nuts are a mistake.
0:47:30 > 0:47:33I mean, that's a strong, oily nut,
0:47:33 > 0:47:36and I don't think it marries well with that salmon at all.
0:47:36 > 0:47:40I really enjoyed the little pickled beetroot, that was nice,
0:47:40 > 0:47:44I enjoyed that, but, for me, this doesn't really excite me.
0:47:45 > 0:47:48You wouldn't be here now, cooking in the knockout stages,
0:47:48 > 0:47:49if you weren't a good cook,
0:47:49 > 0:47:52so I'm just looking for something that's like, "Wow."
0:47:53 > 0:47:54Yeah.
0:47:55 > 0:47:59I feel a bit annoyed that I left my salmon in my hot pan,
0:47:59 > 0:48:02so that it cooked a bit more than it should have done,
0:48:02 > 0:48:05but I think the criticism they gave is probably all really valid
0:48:05 > 0:48:08and I completely understand what they were saying.
0:48:16 > 0:48:21Alison has made loin of venison, with beetroot and horseradish sauce,
0:48:21 > 0:48:26alongside potato and goat's cheese ravioli, roasted beetroot,
0:48:26 > 0:48:31beetroot crisps, and a goat's cheese mousse.
0:48:47 > 0:48:51It's very...blue, actually, I was going to say rare.
0:48:51 > 0:48:56I'm afraid it's blue, and not many people like blue venison.
0:48:56 > 0:48:57Yeah.
0:48:57 > 0:49:00The ravioli's interesting, it's quite interesting,
0:49:00 > 0:49:01and with the goat's cheese and beetroot,
0:49:01 > 0:49:03that's a really nice combination.
0:49:03 > 0:49:06Your ideas are absolutely sound, beetroot, horseradish,
0:49:06 > 0:49:09goat's cheese, venison - I like that,
0:49:09 > 0:49:12but we've got cooking issues here with the venison.
0:49:12 > 0:49:14I think the issue here is you saw venison and you thought,
0:49:14 > 0:49:17"OK, fine, I'll cook it," and you didn't know what cut it was,
0:49:17 > 0:49:20- is that fair to say?- Yeah, I've never cooked saddle.- Fine.
0:49:20 > 0:49:22And so what you did is you went about cooking it,
0:49:22 > 0:49:25- and then realised you had difficulty.- Yeah.
0:49:25 > 0:49:28And I actually love venison and I'm just annoyed with myself
0:49:28 > 0:49:29I didn't do it properly.
0:49:31 > 0:49:33Oh, it's just so annoying, it's infuriating,
0:49:33 > 0:49:34it's actually infuriating.
0:49:34 > 0:49:37Like, I never, even when I'm practising at home,
0:49:37 > 0:49:38I never make mistakes like that.
0:49:38 > 0:49:41Oh, anyway...
0:49:51 > 0:49:56Fumbi's dish is an apple and pear crumble with a spiced biscuit base,
0:49:56 > 0:50:01decorated with sugar work and sauteed blackberries,
0:50:01 > 0:50:03served with custard.
0:50:17 > 0:50:21Presentation's not right, the skill set needs sharpening up a bit,
0:50:21 > 0:50:26your base is too big and thick, your crumble isn't crumbly,
0:50:26 > 0:50:28it's more bouncy and a little bit soggy.
0:50:28 > 0:50:32Your fruit is... Because of the way in which it's been cooked down,
0:50:32 > 0:50:35you can't work out which bit's pear, which bit's apple,
0:50:35 > 0:50:38and that means that you're not tasting each individual part.
0:50:39 > 0:50:41Come on, big man.
0:50:41 > 0:50:43This is MasterChef, this is knockout.
0:50:43 > 0:50:45It's too homely.
0:50:48 > 0:50:51I wanted to execute a simple dish really, really well,
0:50:51 > 0:50:53and I didn't do that.
0:50:53 > 0:50:55Yeah, so it's a disappointment.
0:51:02 > 0:51:07Finally, it's Steve, who's made a dark chocolate mousse,
0:51:07 > 0:51:10with tempered white and dark chocolate shards,
0:51:10 > 0:51:14a raspberry fluid gel, raspberry jelly,
0:51:14 > 0:51:16marinated raspberries,
0:51:16 > 0:51:20a hazelnut crumble and praline crisps.
0:51:35 > 0:51:37Good effort.
0:51:37 > 0:51:39I mean, this is incredible.
0:51:39 > 0:51:43The mousse is nice. The jelly I found quite bland,
0:51:43 > 0:51:46and if you're going to do jelly, it's got to pack a punch.
0:51:47 > 0:51:49But I've got to take my hat off to you, you've gone for it.
0:51:49 > 0:51:53There's a lot of skill in there.
0:51:53 > 0:51:56I admire you, absolutely going for it
0:51:56 > 0:51:59and just showing loads of technique, showing what you've learned.
0:51:59 > 0:52:01I think your chocolate mousse is delightful.
0:52:01 > 0:52:05It's light, it's airy. I love that, I really do.
0:52:05 > 0:52:07You've done everything off the top of your head,
0:52:07 > 0:52:08how to make a jelly, how to temper chocolate,
0:52:08 > 0:52:11how to make a chocolate mousse, how to make praline,
0:52:11 > 0:52:13so I'm going to have to say good job.
0:52:16 > 0:52:19I hope the work I've put it in does count in my favour, you know?
0:52:19 > 0:52:22I tried things that I've actually never done before,
0:52:22 > 0:52:26and there's a fair few elements in the dish that they seemed to like.
0:52:26 > 0:52:28So fingers crossed, eh?
0:52:29 > 0:52:31What do you reckon, Tom, generally?
0:52:31 > 0:52:34I mean, in every dish, there was something I liked,
0:52:34 > 0:52:35but I'm a little bit frustrated,
0:52:35 > 0:52:38because I just wanted more, more, more.
0:52:38 > 0:52:40You can see the ambition, can't you?
0:52:40 > 0:52:43I can see the ambition, I can see the hurting
0:52:43 > 0:52:44when it didn't go to plan.
0:52:44 > 0:52:46That means a lot.
0:52:46 > 0:52:48- Tom, pleasure. Thank you, sir. - Gentlemen.
0:52:48 > 0:52:51- Thank you very much.- Thanks, Tom. - Good luck with your choice.
0:52:51 > 0:52:53- Thanks very much. - Thanks for having me.- Thank you.
0:52:58 > 0:53:01Tom sits at the top table of chefs in this country,
0:53:01 > 0:53:03he's going to be tough.
0:53:03 > 0:53:05I think he put the cat amongst the pigeons,
0:53:05 > 0:53:08but I've got to say I think we've got some promise in the room, Gregg.
0:53:08 > 0:53:09Yeah, I agree, I agree.
0:53:10 > 0:53:13Brodie's mistake was not serving the whole grouse.
0:53:13 > 0:53:15However, it was a nice dish, John,
0:53:15 > 0:53:20it was an accomplished, tasty, well-cooked grouse plate.
0:53:20 > 0:53:22Really good.
0:53:23 > 0:53:25I thought Steve's chocolate mousse was divine.
0:53:25 > 0:53:27Delicious.
0:53:27 > 0:53:30Lots of things going on around that plate, lots and lots of technique.
0:53:30 > 0:53:33- Yeah, he pushed it, didn't he? - Absolutely pushed it.
0:53:33 > 0:53:36Faye cooked langoustine brilliantly well.
0:53:36 > 0:53:38Those mussels, the sauce, the mashed potato
0:53:38 > 0:53:39and the langoustines were delicious,
0:53:39 > 0:53:41absolutely delicious.
0:53:41 > 0:53:45For reasons best known to herself, she added pickled turnip
0:53:45 > 0:53:47and a slice of fried parsnip.
0:53:47 > 0:53:50I'm willing to overlook the turnip and the parsnip,
0:53:50 > 0:53:55because I think the base and heart and soul of that dish was delicious.
0:53:57 > 0:53:59Saliha's salmon, which was overcooked, with those pine nuts
0:53:59 > 0:54:01across the top, was a mistake.
0:54:01 > 0:54:04However, Saliha still produces good flavours.
0:54:04 > 0:54:06I liked the coriander raita.
0:54:06 > 0:54:08I liked the beetroot with the crunch.
0:54:08 > 0:54:09I think the flavours were good.
0:54:09 > 0:54:11I'm really worried today, actually.
0:54:11 > 0:54:13If it's the end, then what can you do?
0:54:13 > 0:54:16You know, I gave it a good shot, but, you know,
0:54:16 > 0:54:18you live to fight another day.
0:54:19 > 0:54:22Fumbi decided to make a crumble, and the thing is,
0:54:22 > 0:54:25you make a crumble, it's got to represent the greatest crumble
0:54:25 > 0:54:28you've ever eaten, if you're in knockout week, that's for sure.
0:54:28 > 0:54:32It wasn't very ambitious, and there were errors.
0:54:32 > 0:54:34I think I'm in a lot of trouble today.
0:54:34 > 0:54:37There was not really anywhere for me to hide with that dish.
0:54:41 > 0:54:45Alison, with all that work - the ravioli were lovely,
0:54:45 > 0:54:47the beetroot was really good, the goat's cheese amongst,
0:54:47 > 0:54:49and the horseradish, but the centrepiece of venison,
0:54:49 > 0:54:52which wasn't cooked enough.
0:54:52 > 0:54:56I would hate to go home, because it's so uncharacteristic,
0:54:56 > 0:54:58you know, my performance, and if I did stay in,
0:54:58 > 0:55:02I know I would do way better. So we'll just see what happens.
0:55:19 > 0:55:21Great talent amongst the six of you.
0:55:21 > 0:55:24Listen, Tom Kitchin is going to be critical.
0:55:24 > 0:55:25But that's what we want.
0:55:25 > 0:55:29We want you to get critique from the best chefs in the country.
0:55:32 > 0:55:36At the start of this round, we said that one of you would be leaving us.
0:55:44 > 0:55:46The cook leaving us...
0:55:49 > 0:55:50..is Fumbi.
0:55:53 > 0:55:56Well done, guys. Cheers, guys.
0:55:56 > 0:55:58Thanks, Fumbi, thanks very much indeed.
0:56:06 > 0:56:11I have made it much further than I ever imagined I would.
0:56:11 > 0:56:14I've learned so much, and I think I've pushed myself.
0:56:14 > 0:56:16I've got to cook in a professional kitchen, I mean,
0:56:16 > 0:56:18that's, that's really outstanding,
0:56:18 > 0:56:21and I'm going to take a lot of confidence from this,
0:56:21 > 0:56:24and a lot of just pride, really.
0:56:28 > 0:56:31You march on. Well done, congratulations.
0:56:31 > 0:56:33Well done.
0:56:33 > 0:56:35I'm unbelievably relieved.
0:56:35 > 0:56:37That round was like nothing
0:56:37 > 0:56:38I've experienced in this competition before,
0:56:38 > 0:56:40it was so, so tough.
0:56:41 > 0:56:44I'm just really happy that, thankfully, I'm still here,
0:56:44 > 0:56:47and live to fight another day.
0:56:48 > 0:56:50To be in the final ten is amazing.
0:56:50 > 0:56:53Everybody would love to be in this position,
0:56:53 > 0:56:54so you've got to make the most of it.
0:56:55 > 0:56:57To get through today is great, and it's all great,
0:56:57 > 0:57:00it's great to be standing here still.
0:57:00 > 0:57:03Fantastic, a real privilege to cook for Tom, and confidence is probably
0:57:03 > 0:57:04at an all-time high.
0:57:12 > 0:57:17Tomorrow night, the remaining six face their first experience
0:57:17 > 0:57:19in a professional kitchen.
0:57:20 > 0:57:23Have I burnt this one? I think the butter's too hot.
0:57:23 > 0:57:25You're going to have to get another two on.
0:57:25 > 0:57:27This is mind-blowing stuff.
0:57:28 > 0:57:31Then Tom Kitchin returns.
0:57:32 > 0:57:35That's an outstanding plate of food, you should be very, very proud.