0:00:02 > 0:00:06It's MasterChef and knockout week continues.
0:00:06 > 0:00:08- Fumbi, I need this ravioli, please. - Coming, Chef.
0:00:08 > 0:00:10They've waited long enough.
0:00:10 > 0:00:15Last night saw the first group battle it out in a pro kitchen.
0:00:15 > 0:00:18This is great stuff. You should be really proud of it, both of you.
0:00:18 > 0:00:19Thank you, Chef.
0:00:19 > 0:00:21Fumbi was sent home.
0:00:23 > 0:00:26Tonight, the second six are challenged
0:00:26 > 0:00:29to cook for the paying public for the first time.
0:00:29 > 0:00:31Have I burnt this one, cos I think the butter's too hot?
0:00:31 > 0:00:34You're going to have to get another two on.
0:00:34 > 0:00:37- JAMIE:- This is where it gets really interesting.
0:00:37 > 0:00:39This is where you really learn how to step it up.
0:00:39 > 0:00:41'I think he's completely mad'
0:00:41 > 0:00:43for letting us into his kitchen.
0:00:43 > 0:00:47I do get quite stressed under a lot of immediate pressure,
0:00:47 > 0:00:49so I'm going to really try and keep it under control.
0:00:49 > 0:00:52Do you know what? It's actually really good fun.
0:00:52 > 0:00:54Honestly, this is mind-blowing stuff.
0:00:54 > 0:01:00Then renowned Michelin-starred chef Tom Kitchin returns.
0:01:00 > 0:01:04That's an outstanding plate of food. You should be very, very proud.
0:01:04 > 0:01:09At the end, for one of them, the competition will be over.
0:01:21 > 0:01:24Today, the amateur cooks will be pushed to their limits,
0:01:24 > 0:01:27cooking in their first professional kitchen...
0:01:29 > 0:01:32..at Roux at Parliament Square.
0:01:36 > 0:01:41Michel Roux's second restaurant is run by head chef Steve Groves.
0:01:41 > 0:01:44We want a lamb, pink, and a cod.
0:01:45 > 0:01:49Steve won MasterChef The Professionals in 2009
0:01:49 > 0:01:51and worked his way up from sous-chef
0:01:51 > 0:01:54at the renowned Mayfair restaurant Le Gavroche,
0:01:54 > 0:01:59before becoming head chef at Parliament Square three years ago.
0:02:02 > 0:02:06The style of food here is very classically based.
0:02:06 > 0:02:08We follow French classics, to a degree,
0:02:08 > 0:02:11but then we take a lot of inspiration from all over, really.
0:02:11 > 0:02:14The food here, I like it to appear quite simple on the plate,
0:02:14 > 0:02:17but there's a lot of technique that goes in behind that
0:02:17 > 0:02:19to create that sharp look.
0:02:23 > 0:02:27This place means a lot to me. The reputation that we've built here
0:02:27 > 0:02:30is the pinnacle of my career so far and, you know,
0:02:30 > 0:02:32we're letting six amateur chefs come in
0:02:32 > 0:02:34and trusting them with our reputation.
0:02:34 > 0:02:36We're not prepared to lower the standard.
0:02:36 > 0:02:39They're going to have to really be on top of their game.
0:02:40 > 0:02:43So excited, yet so terrified.
0:02:43 > 0:02:44Having someone put their trust
0:02:44 > 0:02:47in you delivering their food is incredible.
0:02:47 > 0:02:51'For me, with absolutely no culinary experience whatsoever,'
0:02:51 > 0:02:54I'm just going to be, "Chef! Here, Chef, there, Chef."
0:02:54 > 0:02:58I'm really just there to learn and learn and, hopefully, impress them.
0:02:58 > 0:03:01'If you do what they ask, generally, you're OK.'
0:03:01 > 0:03:07So, if I can just do what they ask of me, hopefully, I should be OK.
0:03:13 > 0:03:15Morning, guys. My name's Steve Groves.
0:03:15 > 0:03:17Welcome to Roux at Parliament Square.
0:03:17 > 0:03:19We're going to be doing a special tasting menu.
0:03:19 > 0:03:22You'll each be responsible for one course.
0:03:22 > 0:03:24I'll show you how they all go and then you'll be on your own, OK?
0:03:24 > 0:03:28So, lots to do, so follow me and we'll get started.
0:03:32 > 0:03:35As the diners will all be having the tasting menu,
0:03:35 > 0:03:38each contestant will cook for all of the customers.
0:03:38 > 0:03:42They will have just four hours to prep their dishes for service.
0:03:43 > 0:03:46Lorna will be in charge of the starter -
0:03:46 > 0:03:49Orkney scallops with crab,
0:03:49 > 0:03:52served with apple dashi, a Japanese broth.
0:03:54 > 0:03:55We're taking a scallop here.
0:03:55 > 0:03:57We've actually cut it with a zigzag knife,
0:03:57 > 0:04:00just so we get a bit of texture on one side.
0:04:00 > 0:04:02We're going to put that into a very hot pan.
0:04:03 > 0:04:06This is a dish that OUR chefs can struggle with.
0:04:06 > 0:04:09It's a very difficult dish to get absolutely bang-on.
0:04:09 > 0:04:12The most critical part of this dish is making sure
0:04:12 > 0:04:15- that those scallops are cooked perfectly.- OK.
0:04:19 > 0:04:21As well as frying the scallops,
0:04:21 > 0:04:2522-year-old copywriter Lorna will have to prepare the crab
0:04:25 > 0:04:28and assemble the other elements of the dish.
0:04:29 > 0:04:31Over the top of that,
0:04:31 > 0:04:34you're going to add this pasta sheet which we've made from scallop.
0:04:35 > 0:04:38It's a very challenging dish to start off the menu
0:04:38 > 0:04:41and I think that will kind of set the tone for the rest of the meal.
0:04:41 > 0:04:42A few marigold flowers.
0:04:42 > 0:04:45So, there's the dashi, which will be poured at the table,
0:04:45 > 0:04:47and that's your finished dish, the scallop.
0:04:51 > 0:04:54- That's not the kind of food that I would normally cook, so...- No?
0:04:54 > 0:04:57- But I'll give it my best shot.- OK. Well, I hope you learn lots.
0:04:57 > 0:05:00Yeah, definitely, I'm sure I will. Ooh!
0:05:02 > 0:05:06Her first job is to extract the meat from three fresh Dorset crabs.
0:05:07 > 0:05:10I have picked a crab before but they're very strict,
0:05:10 > 0:05:12so you have to make sure that every bit comes out.
0:05:15 > 0:05:19Dentist Imran is cooking the first of two fish courses -
0:05:19 > 0:05:25Cornish mackerel, which will be served both fried and as tartare,
0:05:25 > 0:05:30with a carrot lattice, carrot puree and a citrus dressing.
0:05:32 > 0:05:34Put the mackerel into a little bit of oil.
0:05:34 > 0:05:37It's a cold pan, and then we're going to cook it on a high heat.
0:05:37 > 0:05:41If the mackerel comes up overcooked, then we're not going to serve it,
0:05:41 > 0:05:44which is, obviously, going to set them back and cost a lot of time.
0:05:44 > 0:05:47And then we're just going to char the skin,
0:05:47 > 0:05:51so we get just a slight kind of smoky flavour.
0:05:54 > 0:05:56Pop your plate onto the decks.
0:05:56 > 0:06:00The wow factor in this dish is in the presentation.
0:06:00 > 0:06:03So, this is a carrot and ginger puree.
0:06:04 > 0:06:10- You want about a centimetre between the lines.- OK.
0:06:11 > 0:06:13The plating on this is quite intricate,
0:06:13 > 0:06:16so if we don't get the plating absolutely spot-on,
0:06:16 > 0:06:18it can look a bit of a mess.
0:06:20 > 0:06:21That looks incredible already.
0:06:23 > 0:06:26There's some sesame seeds and crispy onions.
0:06:27 > 0:06:31Some mizuna leaves, and that will be your mackerel dish for service.
0:06:35 > 0:06:38- Feeling confident? - Not right now, but I will be.
0:06:41 > 0:06:44Yeah, I cook mackerel at home - never, ever like this,
0:06:44 > 0:06:49or used a proper big boy blowtorch as well.
0:06:49 > 0:06:52Makes my blowtorch look ridiculous at home.
0:06:52 > 0:06:57I'm most nervous about putting on the puree and having it spinning.
0:06:57 > 0:07:01Um, I can definitely see some issues there, especially with shaky hands.
0:07:08 > 0:07:10So, I'm just trying to pipe on...
0:07:13 > 0:07:16..with some degree of elegance.
0:07:28 > 0:07:32DJ Lyndsay is in charge of the third tasting menu course -
0:07:32 > 0:07:37roasted sea bass with salsify, mushrooms,
0:07:37 > 0:07:40cavolo nero and a red wine sauce.
0:07:41 > 0:07:43Put our sea bass skin side down.
0:07:43 > 0:07:47When we've got an ingredient as special as a wild bass,
0:07:47 > 0:07:51we want to really make sure that we get that skin nice and crispy,
0:07:51 > 0:07:54we keep the flesh nice and moist. Going to take our salsify.
0:07:54 > 0:07:56So, this has already been cooked lightly.
0:07:57 > 0:08:00This course has got the most cooked elements on it,
0:08:00 > 0:08:02so it's a real tough one.
0:08:02 > 0:08:07This one is all cooked to order, so it's going to be very challenging.
0:08:07 > 0:08:09There's going to be a lot of people ordering at the same time,
0:08:09 > 0:08:11so you're going to have to get yourself busy
0:08:11 > 0:08:13with all these pots and pans.
0:08:14 > 0:08:18This is a puree of lemon and we're just going to spread that across.
0:08:18 > 0:08:20That's going to give us a very strong flavour.
0:08:24 > 0:08:28Put the mushrooms on there. Pieces of cavolo nero.
0:08:31 > 0:08:35And then a set mushroom puree, very intensely flavoured.
0:08:36 > 0:08:38And that will be your sea bass dish.
0:08:42 > 0:08:43Are you happy with that?
0:08:43 > 0:08:47Yeah, I mean it looks so tasty, even without trying it.
0:08:47 > 0:08:49Yeah, looks great.
0:08:49 > 0:08:51I think it's going to be fast and furious.
0:08:51 > 0:08:54If I'm OK with the multitasking - and, as a drummer, I should be -
0:08:54 > 0:08:57hopefully, it will be OK.
0:08:57 > 0:08:59Famous last words.
0:09:00 > 0:09:05Crucial to Lyndsay's dish is the filleting of the wild sea bass.
0:09:07 > 0:09:10It doesn't want to be filleted, I can tell you that.
0:09:10 > 0:09:12These bones are really tough.
0:09:12 > 0:09:14There's some proper elbow grease having to go in there.
0:09:16 > 0:09:19So, Shauna, you're going to be in charge of our pork dish.
0:09:19 > 0:09:21It's the main meat course of the menu,
0:09:21 > 0:09:23so we're really building up to this course,
0:09:23 > 0:09:25so we need to make sure that we deliver.
0:09:25 > 0:09:30Shauna's on barbecued Iberico pork with spelt,
0:09:30 > 0:09:35roasted carrot and onion, carrot ketchup and crackling.
0:09:37 > 0:09:39So, the pork itself has been seared on the barbecue,
0:09:39 > 0:09:42so we get that nice, kind of smoky charcoal flavour.
0:09:43 > 0:09:45In this pan here, we've got some spelt
0:09:45 > 0:09:48and we just warm that up with a little bit of pork sauce.
0:09:49 > 0:09:51Nice spoonful of that, just off-centre.
0:09:51 > 0:09:53Our carrot ketchup.
0:09:54 > 0:09:56Our roasted onion.
0:09:57 > 0:10:00Now, when it comes to carving the pork,
0:10:00 > 0:10:04we need to make sure we cut against the grain and nice, long strokes.
0:10:06 > 0:10:10Take one of our carrots, just lean that on the pork.
0:10:10 > 0:10:13And here, we've got a nice stick of pork crackling.
0:10:13 > 0:10:14Help!
0:10:14 > 0:10:18And then our sauce, which we're going to pass through a small sieve,
0:10:18 > 0:10:19and then that will be served at the table.
0:10:22 > 0:10:26- So, are you happy you can deliver that?- Yes, sir, I think so.
0:10:26 > 0:10:27I mean, I'm sweating already.
0:10:27 > 0:10:30I feel like I'm getting a suntan and I've only been here 20 minutes.
0:10:32 > 0:10:36Shauna's prep starts with some hard graft.
0:10:36 > 0:10:39Oh, my God, my elbow's killing me already and I'm five carrots down.
0:10:39 > 0:10:41It's meticulous, you know.
0:10:41 > 0:10:44You always think that you've got lots of time to do this stuff
0:10:44 > 0:10:46but, actually, there's a good three hours' prep
0:10:46 > 0:10:49before you even start to cook the dish.
0:10:51 > 0:10:57Wine marketing manager Jamie is cooking the first of two desserts -
0:10:57 > 0:11:02passion fruit souffle with pistachio ice cream and white chocolate sauce.
0:11:02 > 0:11:05Obviously, souffle is one of those dishes
0:11:05 > 0:11:07that a lot of people would fear.
0:11:07 > 0:11:10There's a lot of scope for it to go wrong.
0:11:10 > 0:11:12- Just wants to hold its shape nicely. - OK.
0:11:12 > 0:11:14And add that to our passion fruit curd.
0:11:14 > 0:11:18During service, the souffles must be cooked to order,
0:11:18 > 0:11:21so Jamie will need to work fast and keep a cool head.
0:11:23 > 0:11:24- On the centre...- Yeah.
0:11:24 > 0:11:27..at that kind of angle, push down towards the edge,
0:11:27 > 0:11:29so we get a nice flat top,
0:11:29 > 0:11:31and then we want to run our thumb just around the edge.
0:11:32 > 0:11:34So, that's ready to go in the oven.
0:11:36 > 0:11:38Souffle's a very volatile dish.
0:11:38 > 0:11:41We ummed and ahed whether we should actually give this to an amateur,
0:11:41 > 0:11:43whether it was fair to give this to an amateur.
0:11:46 > 0:11:49Make sure that the edges are nice and straight,
0:11:49 > 0:11:51there aren't any cracks on the edges.
0:11:51 > 0:11:53And then our pistachio ice cream.
0:11:54 > 0:11:55So, this is how they'll serve
0:11:55 > 0:11:58the white chocolate sauce in the restaurant.
0:11:59 > 0:12:01There you go, nice and indulgent.
0:12:03 > 0:12:06It looks so elegant and the flavour's huge.
0:12:06 > 0:12:09Mm, mm, really delicious stuff, that.
0:12:09 > 0:12:13- Happy with that? Confident? - Quietly.- Good.
0:12:15 > 0:12:18Jamie's first task is to prepare the passion fruit curd.
0:12:18 > 0:12:20Got to be very precise.
0:12:20 > 0:12:24Got to be the exact 140g, otherwise it'll all go horribly wrong,
0:12:24 > 0:12:26so yeah, just trying to get it precise
0:12:26 > 0:12:28without chucking it everywhere.
0:12:28 > 0:12:33Music teacher Giovanna is making the second dessert -
0:12:33 > 0:12:37a mirror-glazed mangiare chocolate mousse
0:12:37 > 0:12:40with malt meringue, milk solid crumb,
0:12:40 > 0:12:43hazelnut gel and creme fraiche sorbet.
0:12:44 > 0:12:48The mousse itself has got a really shiny glaze on it,
0:12:48 > 0:12:52so nothing can touch that glaze. It has to be absolutely immaculate.
0:12:52 > 0:12:54So, when you're plating this dish, you've got to be careful,
0:12:54 > 0:12:56because any blemishes on there means
0:12:56 > 0:13:00- we're going to have to start the plating again.- Yeah, sure.
0:13:00 > 0:13:02And then, around the edge of that,
0:13:02 > 0:13:04we're going to add a bit of this crumble
0:13:04 > 0:13:07and, again, be careful here not to drop any on top of the chocolate.
0:13:07 > 0:13:12- Yeah.- OK, and then the next element is this malt meringue,
0:13:12 > 0:13:15which we're going to break into shards.
0:13:15 > 0:13:18Add a little bit of salt on top of the glaze.
0:13:18 > 0:13:21Hazelnut liqueur and roasted hazelnut puree
0:13:21 > 0:13:24just gives this a slightly boozy element.
0:13:25 > 0:13:28Then we're going to finish with a creme fraiche sorbet,
0:13:28 > 0:13:29so we need a nice...
0:13:31 > 0:13:34..quenelle of that sorbet sat on the side,
0:13:34 > 0:13:37and that will be our finished dish.
0:13:41 > 0:13:44I've got no idea if I can do this justice. I hope so.
0:13:44 > 0:13:47It's so aesthetically beautiful, it's perfectly balanced.
0:13:47 > 0:13:50Yeah, if I can do this, I'll be really proud of myself.
0:13:54 > 0:13:57With just an hour until the lunch sitting,
0:13:57 > 0:14:00it's all systems go in the kitchen.
0:14:02 > 0:14:04My hands are shaking a little bit already,
0:14:04 > 0:14:08which isn't ideal for when it comes to plating up the circle.
0:14:10 > 0:14:12Feel a real buzz in the kitchen.
0:14:12 > 0:14:15Everyone's quite energetic, quite up for it,
0:14:15 > 0:14:17so it's a real buzz that kind of gets you going a bit.
0:14:18 > 0:14:20It's an excited nervousness.
0:14:20 > 0:14:22It's like going in to have your baby in the hospital.
0:14:22 > 0:14:25It's like you're excited but you're a little bit fearful,
0:14:25 > 0:14:27but it's a positive fear.
0:14:34 > 0:14:37OK, guys, first guests are starting to arrive.
0:14:37 > 0:14:39We need to be ready for service in 25 minutes.
0:14:39 > 0:14:41Make sure your mise en place is finished
0:14:41 > 0:14:44- and you're getting set up. - ALL: Yes, Chef.
0:14:48 > 0:14:50Steve Groves's food is great.
0:14:50 > 0:14:53If our six can actually just hold their own
0:14:53 > 0:14:56in that big, tough kitchen, they've done amazingly well.
0:14:57 > 0:15:00Steve understands the pressure cos he won MasterChef himself,
0:15:00 > 0:15:03but I've got to say, this is one big ask.
0:15:05 > 0:15:09Getting our first check in. Two tasting menu, OK.
0:15:09 > 0:15:12- First course up is the scallop. You ready, Lorna?- Yes, Chef.
0:15:12 > 0:15:13Start working that.
0:15:13 > 0:15:15And then two tasting menu
0:15:15 > 0:15:18and one more four tasting menu.
0:15:18 > 0:15:22- So, eight altogether?- Sorry?- Eight. - Yes, eight altogether.
0:15:22 > 0:15:27Lorna's scallops with crab and apple dashi is up first.
0:15:27 > 0:15:29The pressure's on.
0:15:31 > 0:15:34- Make sure the crinkle side is the side that goes down first.- Oh.
0:15:34 > 0:15:38Flip them over. OK, see there, you've put them the wrong way down.
0:15:38 > 0:15:39Yeah.
0:15:41 > 0:15:45Looking good. Go quickly, get them out the pan.
0:15:48 > 0:15:51Let's get the rest of your garnish ready and up to the pass.
0:15:53 > 0:15:56While Lorna assembles her other elements,
0:15:56 > 0:16:00Imran is still trying to perfect his puree spirals.
0:16:02 > 0:16:04They're looking a little bit better. Getting there.
0:16:04 > 0:16:06It's just trying to keep that steady hand
0:16:06 > 0:16:09and trying to get the circle just a bit more elegant.
0:16:12 > 0:16:14Keep that one as your guide.
0:16:14 > 0:16:16They've got to be nice and even, like that.
0:16:16 > 0:16:19These ones are a bit... A bit of a mess.
0:16:22 > 0:16:26Lorna must now work quickly to plate all eight starters
0:16:26 > 0:16:28to Steve's precise standards.
0:16:28 > 0:16:31Behind these eight, we've got another four.
0:16:31 > 0:16:33- We need to start picking up the pace.- Yeah.
0:16:34 > 0:16:36Next bit is your scallop pasta.
0:16:38 > 0:16:41That's it. Really need to pick up the pace.
0:16:41 > 0:16:43- Need to go a bit faster with this. - Yep.
0:16:46 > 0:16:50I'm OK, I think. Stress.
0:16:51 > 0:16:53- Coriander to go on now.- Yep.
0:16:55 > 0:16:57OK, service.
0:16:58 > 0:17:01Right, take two to table two.
0:17:02 > 0:17:04- OK, we're working the next four now, yeah?- Yeah.
0:17:05 > 0:17:09I think I just need to get a bit quicker and we'll be fine.
0:17:11 > 0:17:14- OK, and we're standing by on eight mackerel.- Yes, Chef.
0:17:14 > 0:17:18- Need to start moving, OK?- Eight plates away?- Eight plates away.
0:17:18 > 0:17:20Imran's up next.
0:17:20 > 0:17:24His mackerel must be pan-fried so that it's just cooked,
0:17:24 > 0:17:27before being finished with a blowtorch.
0:17:27 > 0:17:28Yeah!
0:17:29 > 0:17:31I get to use this awesome blowtorch!
0:17:31 > 0:17:33I've been looking forward to it all day!
0:17:33 > 0:17:38- OK, Imran, after this, we've got four mackerel away.- Yes, Chef.
0:17:38 > 0:17:41So, we need to step up the pace a bit now.
0:17:44 > 0:17:47But Steve's not happy with the mackerel.
0:17:47 > 0:17:49Some of it's getting a bit over.
0:17:49 > 0:17:52We're going to have to do another couple again for this.
0:17:52 > 0:17:54- Imran I'm going to cook those two bits of mackerel again.- Yeah.
0:17:54 > 0:17:56- You're going to get on with the plating, OK?- Yes.
0:17:56 > 0:17:59That's your dressing there. Give that a good shake and get that on.
0:18:02 > 0:18:05Imran's struggling quite a lot with the mackerel dish.
0:18:05 > 0:18:07It has to be plated with precision
0:18:07 > 0:18:10and then, obviously, cooking the fish precisely as well.
0:18:10 > 0:18:13Getting it all ready on the plate at the same time
0:18:13 > 0:18:15is proving quite problematic.
0:18:19 > 0:18:22This is more difficult than I could ever have imagined.
0:18:22 > 0:18:25Honestly, this is mind-blowing stuff.
0:18:28 > 0:18:32Over at the pass, Lorna's last dishes are being plated up.
0:18:32 > 0:18:37- OK, it's looking good. More confident with this batch.- Good.
0:18:39 > 0:18:41Do you know what? It's actually really good fun.
0:18:43 > 0:18:46- OK, that's it. Last bit of dashi. Very good.- Yes, Chef.
0:18:47 > 0:18:49Service.
0:18:55 > 0:19:01- Well done.- Thank you very much. - Sit yourself down and...relax.
0:19:04 > 0:19:07I didn't make any mistakes and I didn't make a fool out of myself
0:19:07 > 0:19:11and I got a handshake at the end, so I think I did a good job.
0:19:15 > 0:19:21It's so hot in here! Has my make-up melted off my face? A little bit?
0:19:22 > 0:19:23Not my finest hour.
0:19:28 > 0:19:32That's a very, very pretty and accomplished dish. Well done, Lorna.
0:19:33 > 0:19:35The smokiness of the scallops
0:19:35 > 0:19:37and the sourness of the apples all together,
0:19:37 > 0:19:40with the sweetness of the crab... Lorna's done very, very well.
0:19:40 > 0:19:41Very, very well.
0:19:44 > 0:19:48Back in the kitchen, Imran is falling behind.
0:19:48 > 0:19:50This is another level. It's really tricky.
0:19:50 > 0:19:53Imran, how long are you going to be on these six mackerel?
0:19:53 > 0:19:55- I think 12 minutes, Chef. - 12 minutes?- Yeah.
0:19:55 > 0:19:57OK, we need to go quicker than that.
0:19:58 > 0:20:01With all the diners having the same tasting menu,
0:20:01 > 0:20:05the whole service is being held up by the mackerel course.
0:20:06 > 0:20:08OK, Imran, it's taking a bit too long now.
0:20:08 > 0:20:11I'm going to put Henry on here to give you a bit of a push,
0:20:11 > 0:20:14so we can get these plates out, cos people are waiting here.
0:20:14 > 0:20:16- Focus on cooking, yeah?- Yeah.
0:20:18 > 0:20:21I'm feeling a bit stressed. I'm quite conscious
0:20:21 > 0:20:23that a few tables have been waiting a little while already
0:20:23 > 0:20:27and they're still a little way away from being finished on the mackerel.
0:20:28 > 0:20:31Slightly disappointed, cos pride always comes into it,
0:20:31 > 0:20:35but still bizarrely smiling, but just trying to do my best.
0:20:41 > 0:20:43- OK, are we nearly ready on these? - Yes.
0:20:43 > 0:20:45OK, give it a big push on the last bit, yeah?
0:20:48 > 0:20:50OK, keep them nice and neat and tidy.
0:20:53 > 0:20:56OK, service. Let's just give them a quick wipe.
0:20:59 > 0:21:01They took a bit of time, but they all look good.
0:21:01 > 0:21:04- That was a tough dish, yeah? - Yeah, thank you so much.
0:21:04 > 0:21:06What a privilege.
0:21:06 > 0:21:10- I've learnt some things today, mainly to get a crack on.- Yeah.
0:21:11 > 0:21:13Oh, wow.
0:21:16 > 0:21:19Still reeling from it a little bit, if I'm honest.
0:21:19 > 0:21:22My mind is spinning, like those plates, um...
0:21:22 > 0:21:25I did need help and whatnot, but you have to bear in mind
0:21:25 > 0:21:29this is a world beyond what I know.
0:21:29 > 0:21:31I did what I could.
0:21:36 > 0:21:39That's a beautiful dish, but Imran is far too slow.
0:21:39 > 0:21:41I like it. It's very, very subtle.
0:21:41 > 0:21:45Good textures, good flavours, lots and lots of hard work.
0:21:49 > 0:21:53Lyndsay's up next with her sea bass and red wine sauce.
0:21:53 > 0:21:56- OK, Lyndsay, you're standing by on eight bass now.- OK.
0:21:56 > 0:21:58- Get your pans on, get them nice and hot.- Yeah.
0:21:58 > 0:21:59It's all going to kick off for you.
0:22:01 > 0:22:04All the elements of her dish are cooked at the last minute,
0:22:04 > 0:22:08requiring her to juggle multiple pans at the same time.
0:22:08 > 0:22:13Right now, I've got two lots of four on so, you know, quite a lot.
0:22:13 > 0:22:15Already, I'm cooking for more portions
0:22:15 > 0:22:17than I've ever cooked before.
0:22:17 > 0:22:20Where's Chef? I think the butter's too hot.
0:22:20 > 0:22:22Have I burnt this one cos I think the butter's too hot?
0:22:22 > 0:22:24- Yeah, it is.- I put it in.
0:22:26 > 0:22:30- That's a bit burnt.- Yeah. It seemed to reach temperature really quickly.
0:22:30 > 0:22:32- These pans are for your bass, aren't they?- Oh, sorry.
0:22:32 > 0:22:36- And I want you to use the silver pans for your salsify, OK?- Sorry.
0:22:40 > 0:22:43- You need a bit more oil in your fish pans.- Yep.
0:22:43 > 0:22:46- The heat on there is pretty raging. - Yeah.
0:22:46 > 0:22:48- So, just put it off to the side if you need to.- Yeah.
0:22:51 > 0:22:52I think the fish is looking all right.
0:22:52 > 0:22:55It's really difficult to regulate the heat on this thing.
0:22:58 > 0:23:01OK, this one's a bit burnt, so you're going to have to get
0:23:01 > 0:23:04- another two on, cos we're going to redo a table for two, OK?- OK.
0:23:09 > 0:23:10There's a lot going on.
0:23:10 > 0:23:15I've stacked it on the first couple, but...hopefully, he'll forgive me.
0:23:15 > 0:23:18It's all right, plenty of time to redeem yourself.
0:23:21 > 0:23:23On the other side of the kitchen,
0:23:23 > 0:23:26Shauna's gearing up for her meat course.
0:23:27 > 0:23:30- OK, Shauna, we're away on eight pork.- Yes, Chef.
0:23:32 > 0:23:35Her challenge is to perfectly barbecue the pork
0:23:35 > 0:23:38to medium rare over hot coals,
0:23:38 > 0:23:43roast the veg and prepare the crackling strips.
0:23:43 > 0:23:46- OK, Shauna, how long do you need for the eight pork?- Two more minutes.
0:23:46 > 0:23:50- Coming out to the pass now, are we? - Yes, sir. Meat against the grain.
0:23:50 > 0:23:52- I just need to be sure that I'm... - Against the grain, yeah?
0:23:52 > 0:23:55The grain's going that way, so straight through there.
0:23:55 > 0:23:57- Watch your fingers.- Yeah.
0:23:59 > 0:24:01Lovely, perfect.
0:24:03 > 0:24:07Meanwhile Lyndsay's first orders of sea bass are finally on the pass.
0:24:08 > 0:24:11Plating up is just all about speed. You need to keep everything hot.
0:24:11 > 0:24:14There's no chance to nuke something in the microwave here.
0:24:16 > 0:24:20- Get the garnish a little bit tighter in.- Oh, OK, sorry.
0:24:22 > 0:24:26Looking really good. Let's keep it going quickly. OK, sauce.
0:24:26 > 0:24:30Not on the fish skin, just a little bit in amongst the garnish, OK?
0:24:30 > 0:24:32They look really good. Next ones just like that.
0:24:32 > 0:24:36We need four more and we need it a lot quicker, OK? OK, service.
0:24:38 > 0:24:41- OK, come on.- Yeah. - No time to stand and admire it.
0:24:44 > 0:24:47It's all a learning curve and you've just to make that curve
0:24:47 > 0:24:50as steep a curve as possible, I think.
0:24:54 > 0:24:56It's lovely.
0:25:00 > 0:25:03Mm, she's crisped up the skin beautifully.
0:25:03 > 0:25:05The salsify is divine, the sauce is divine.
0:25:05 > 0:25:08It's a classic and that's good for Lyndsay, I think.
0:25:08 > 0:25:12It'll also show her how to be able to get her timings absolutely right.
0:25:17 > 0:25:22Shauna's Iberico pork with spelt risotto is next.
0:25:24 > 0:25:26I don't believe it. I'm not going to have enough.
0:25:26 > 0:25:28- Let's see.- I have enough for five.
0:25:30 > 0:25:33- Pop it all back in the pan and we'll get a bit more.- OK.
0:25:36 > 0:25:38I misjudged the portion size,
0:25:38 > 0:25:41and they're meticulous at this level of restaurant,
0:25:41 > 0:25:43so I've got to get it right.
0:25:43 > 0:25:44OK, here we go.
0:25:50 > 0:25:53Keep the root end of the onion into the centre
0:25:53 > 0:25:55and then it comes out more at a point.
0:25:55 > 0:25:57OK, that's it.
0:25:57 > 0:25:58It's looking good.
0:26:01 > 0:26:04OK, you're doing a great job, well done. Keep it going.
0:26:04 > 0:26:07- Thank you, Chef. - Everything looks nice and precise.
0:26:09 > 0:26:10OK, service.
0:26:13 > 0:26:16- Shauna, they look excellent, well done.- Thank you. Thanks a lot, Chef.
0:26:18 > 0:26:20I am having a blast. I could do this all day.
0:26:20 > 0:26:22I'd love to be doing 20 more dishes,
0:26:22 > 0:26:25but let's see what the guys in the restaurant say.
0:26:26 > 0:26:28Ooh, wow, look at that crackling.
0:26:30 > 0:26:33Lovely looking dish. Shauna's done well.
0:26:35 > 0:26:37Ooh, wonderful puree!
0:26:37 > 0:26:40And the spelt - I love the flavours there as well.
0:26:40 > 0:26:43It's very clever, very subtle. I think Shauna's done a good job.
0:26:46 > 0:26:49Lastly, it's desserts.
0:26:49 > 0:26:52OK, guys on pastry, we've got the first six desserts away -
0:26:52 > 0:26:55- three souffle, three chocolate. - Yes, Chef.
0:26:55 > 0:26:58Make sure you communicate with each other, come up at the same time.
0:27:00 > 0:27:02Giovanna's dessert depends on
0:27:02 > 0:27:06precisely executing the chocolate mirror glaze.
0:27:06 > 0:27:10Any blemish or bubble and the mirror effect will be ruined.
0:27:11 > 0:27:15- Very nice.- Is that all right? - Nice and even. Good.
0:27:15 > 0:27:20Timing is crucial. Any delays and Jamie's souffles will collapse.
0:27:20 > 0:27:23- As soon as they go in, I'll start plating.- OK.
0:27:23 > 0:27:27- And when you take them out, I'll do the ice cream.- OK.
0:27:30 > 0:27:32It's going to be heart in the mouth stuff
0:27:32 > 0:27:34when the first souffle comes out of the oven.
0:27:34 > 0:27:36Just seeing it risen or not risen
0:27:36 > 0:27:38will be quite a nerve-racking moment.
0:27:41 > 0:27:43With the souffles in the oven,
0:27:43 > 0:27:45Giovanna must quickly and carefully plate
0:27:45 > 0:27:48all five elements of her mangiare mousse,
0:27:48 > 0:27:53making sure the mirror glaze stays pristine at all times.
0:27:54 > 0:27:56Oh, no.
0:27:56 > 0:27:58I've messed one of them up, so I'm going to have to do it again,
0:27:58 > 0:28:00but I think it's going to be OK.
0:28:00 > 0:28:01I just dropped a little bit of a crumb on it,
0:28:01 > 0:28:03so it ruined the mirror glaze.
0:28:03 > 0:28:07So I just have to do it again cos you can't ruin the mirror glaze.
0:28:10 > 0:28:12How long do you reckon on those souffles?
0:28:12 > 0:28:14So, the souffles are another two minutes
0:28:14 > 0:28:17- and they might need another minute. - OK.
0:28:20 > 0:28:23OK, with the meringue, try not to have them quite so big.
0:28:23 > 0:28:25- Yeah, OK, smaller. - And not all the way round.
0:28:25 > 0:28:27We want to leave an opening
0:28:27 > 0:28:29- where we're going to put the sorbet, OK?- Right, OK.
0:28:32 > 0:28:35It's the moment of truth for Jamie's souffles.
0:28:35 > 0:28:37- OK, good to go?- Yeah.
0:28:41 > 0:28:43- These ones look really good.- Thanks.
0:28:43 > 0:28:46OK, so a bit of the crumb on top and then icing sugar.
0:28:46 > 0:28:48Are we ready on the chocolates?
0:28:49 > 0:28:52Giovanna has just the creme fraiche sorbet to add.
0:28:52 > 0:28:55OK, we really need to go.
0:28:55 > 0:28:58But she's struggling to get it into the required quenelle shape.
0:28:58 > 0:29:01Is that good enough?
0:29:03 > 0:29:04OK, it's a little bit big.
0:29:11 > 0:29:12Giovanna, how are you looking?
0:29:15 > 0:29:16No.
0:29:18 > 0:29:21- Souffle is dying over there. - No, that's too hard.
0:29:27 > 0:29:30Grrr, these quenelles! Ooh!
0:29:32 > 0:29:33- How's that?- It's OK.
0:29:35 > 0:29:37- Yeah, well done.- Phew!
0:29:49 > 0:29:52- Mm, yum!- Oh, my goodness, that's so passion fruity.
0:29:52 > 0:29:56Mm. It's as light as air. Wow!
0:29:58 > 0:29:59The order's come and it's, bang,
0:29:59 > 0:30:02you've got to create souffle really quickly,
0:30:02 > 0:30:04so suddenly you feel the pressure, like a punch in the face,
0:30:04 > 0:30:08and it was just really interesting to see that and experience it.
0:30:11 > 0:30:14Passion fruit, pistachio, white chocolate - good job.
0:30:14 > 0:30:19Whoa, Jamie's done well, hasn't he? Cos that passion fruit is superb.
0:30:21 > 0:30:24Plating was so hard. It was so fiddly.
0:30:24 > 0:30:27It took a little while, but we got there eventually.
0:30:32 > 0:30:36Oh, mate, I'm so in love with that!
0:30:36 > 0:30:39Not too sweet, really luxurious.
0:30:40 > 0:30:42Mm, I thought my souffle was good.
0:30:42 > 0:30:44But nicely made as well.
0:30:44 > 0:30:46I love that little very, very fine coating
0:30:46 > 0:30:48of the mirror chocolate across the top.
0:30:51 > 0:30:53- Well done, brilliant!- Thank you very much, thank for having us.
0:30:53 > 0:30:56- Difficult technique, isn't it? - I'm glad I've learnt it.
0:30:56 > 0:30:58Very good. You can do it all the way through the competition.
0:30:58 > 0:31:00Yeah, that's all I'll do.
0:31:02 > 0:31:07After three gruelling hours, lunch service is finally over.
0:31:07 > 0:31:10Tough service. I don't think I could do more than one of those a week.
0:31:10 > 0:31:12Ultimately, they've done a good job.
0:31:12 > 0:31:16Just taken us a little bit longer to get there than we would have hoped.
0:31:18 > 0:31:21Talk abut a baptism of fire! I've never been in a kitchen at all,
0:31:21 > 0:31:25so to learn so much in one day was just great experience.
0:31:28 > 0:31:31My hands smell of mackerel, my back aches,
0:31:31 > 0:31:36I'm exhausted, but yet I've had a great time.
0:31:36 > 0:31:39I'm absolutely buzzing right now.
0:31:40 > 0:31:43Today has further energised me.
0:31:43 > 0:31:46I don't think you can go into that kitchen and not be inspired.
0:31:46 > 0:31:48It's a fantastic experience for anyone.
0:31:52 > 0:31:54Six courses, all cooked by amateurs.
0:31:54 > 0:31:56Their first time in a professional kitchen
0:31:56 > 0:31:59and what a baptism of fire it has been.
0:31:59 > 0:32:02For the best of them, it should have been a real injection of confidence.
0:32:02 > 0:32:04They're going to need it. They're coming back
0:32:04 > 0:32:07to the MasterChef kitchen now, and we've got a big decision to make.
0:32:35 > 0:32:36Welcome back.
0:32:36 > 0:32:39Good to see you after all your hard work in the professional kitchen.
0:32:39 > 0:32:42What we're hoping is that you've found inspiration
0:32:42 > 0:32:44from your time with Steve Groves
0:32:44 > 0:32:46and we want to know what you've learnt from it
0:32:46 > 0:32:49and how that is going to improve your cooking.
0:32:49 > 0:32:54Surrounding Gregg and I is an extraordinary larder,
0:32:54 > 0:32:57a larder packed full of beautiful ingredients
0:32:57 > 0:33:00and we want you to choose whatever you like
0:33:00 > 0:33:02and cook for us one plate of food
0:33:02 > 0:33:06that is worthy of gracing a restaurant table.
0:33:07 > 0:33:13Ladies and gentlemen, choose wisely and cook well. Up you come.
0:33:17 > 0:33:21The contestants have ten minutes to choose their ingredients.
0:33:21 > 0:33:24Today's larder has a Scottish theme,
0:33:24 > 0:33:30with a choice of venison, grouse and a selection of seafood...
0:33:32 > 0:33:35..as well as haggis, black pudding,
0:33:35 > 0:33:38cheeses, wild mushrooms
0:33:38 > 0:33:42and a wide range of fruit, vegetables,
0:33:42 > 0:33:45herbs and spices.
0:33:45 > 0:33:47I'm trying not to take everything.
0:33:47 > 0:33:51That's kind of the difficulty, is seeing all these amazing ingredients
0:33:51 > 0:33:53and trying to get it down to just one dish.
0:33:54 > 0:33:55I'm a bit nervous about this one
0:33:55 > 0:33:58cos it's a lot of stuff I don't normally cook.
0:33:58 > 0:34:00But I do want to push myself.
0:34:02 > 0:34:03Something's in my head, ticking along.
0:34:03 > 0:34:05I'm going to go for a sweet,
0:34:05 > 0:34:08so just making sure that everything is here.
0:34:15 > 0:34:18Wow, what a bounty some of you have!
0:34:19 > 0:34:22At the end of this, one of you is going home.
0:34:22 > 0:34:25One hour, twenty minutes. Let's cook.
0:34:36 > 0:34:38The professional kitchen was a fantastic experience for me.
0:34:38 > 0:34:41It's not about having plates flying everywhere.
0:34:41 > 0:34:43Even when we were dicing up a mango,
0:34:43 > 0:34:47it's making sure your cubes are all perfectly even, the same size.
0:34:47 > 0:34:49It's about precision.
0:34:49 > 0:34:51It's about making sure you do everything properly.
0:34:56 > 0:34:57Jamie, what's your dish today?
0:34:57 > 0:35:00Um, so, obviously, I've been inspired by Scotland,
0:35:00 > 0:35:03going up to the bench there and seeing some great produce,
0:35:03 > 0:35:05so I'm doing pan-roasted venison
0:35:05 > 0:35:08with some neeps and tatties and a haggis crumb.
0:35:08 > 0:35:10Little bit of whiskey going into the dish,
0:35:10 > 0:35:12just to give it that real Scottish heathery flavour.
0:35:12 > 0:35:15Jamie, why did it say Scotland to you? You're not Scottish, are you?
0:35:15 > 0:35:17Well, I'm Northern Irish,
0:35:17 > 0:35:19so we're kind of brethren across the water there,
0:35:19 > 0:35:20so I got quite inspired.
0:35:20 > 0:35:23Saw the heather, saw the deer, got visions of the Highlands,
0:35:23 > 0:35:26with the mist rolling in and the purple hills
0:35:26 > 0:35:29and the stag up there, looking over his country.
0:35:29 > 0:35:31I'm glad you're inspired by Scotland.
0:35:31 > 0:35:35- I'm looking forward to the full kilt and bagpipes.- Cool. Thanks, Gregg.
0:35:39 > 0:35:41Jamie's ideas are sound.
0:35:41 > 0:35:45However, the venison - he's cooking it in a water bath first,
0:35:45 > 0:35:47then he's going to brown it.
0:35:47 > 0:35:49OK, but he's going to have to make sure
0:35:49 > 0:35:52that is cooked absolutely perfectly and I mean properly seasoned.
0:35:55 > 0:35:58You've had 15 minutes already. Hotting up, innit?
0:35:58 > 0:36:00Love the competition!
0:36:04 > 0:36:06There's absolutely no room for error.
0:36:06 > 0:36:08I just have to cook my absolute best.
0:36:08 > 0:36:11It has to look perfect, it has to taste perfect.
0:36:11 > 0:36:14Everyone is exceptional, so one little slip-up and that's it,
0:36:14 > 0:36:16you're out. So, yeah...
0:36:19 > 0:36:21Giovanna, there's lots of things I want to ask you
0:36:21 > 0:36:24but you seem to be doing a dessert, yet you seem to have a pumpkin.
0:36:24 > 0:36:25Yeah, I have a pumpkin.
0:36:25 > 0:36:28I'm going to make a sweet pumpkin and vanilla puree.
0:36:28 > 0:36:30I'm doing quite a lot of hazelnuts. Goes well with chocolate.
0:36:30 > 0:36:32- It's a nice colour. - What are you making?
0:36:32 > 0:36:35I'm making a chocolate mousse with some caramelised pears,
0:36:35 > 0:36:40a little hazelnut crumb, a yoghurt sorbet and a little pumpkin puree.
0:36:40 > 0:36:44How do you feel after your time in the pro kitchen?
0:36:44 > 0:36:46I feel really inspired. I was really glad that I was on dessert,
0:36:46 > 0:36:49cos it's not really my thing, which is why I've chosen to do one today.
0:36:49 > 0:36:51Did you have the shiny chocolate dessert?
0:36:51 > 0:36:54Oh, my word, that was divine!
0:36:54 > 0:36:56I don't think this will have quite the wow factor,
0:36:56 > 0:37:00but I'm hoping that I'm going to take some of their plating elements.
0:37:00 > 0:37:02- Prettiness on a plate.- Hopefully.
0:37:05 > 0:37:06Giovanna's got lots of process going on.
0:37:06 > 0:37:08She's got a chocolate mousse which needs to set.
0:37:08 > 0:37:11She's got a sorbet which she has to make sure she churns properly.
0:37:11 > 0:37:14And she's got to make sure that her pumpkin puree falls off her bench
0:37:14 > 0:37:16and goes on the floor so she can't use it.
0:37:18 > 0:37:20Chocolate and pumpkin?
0:37:25 > 0:37:28Back's aching, mind is spinning like those plates,
0:37:28 > 0:37:33but I feel ready, I feel focussed. I'm really excited as well.
0:37:33 > 0:37:37I can't wait to show John and Gregg what I can actually do.
0:37:40 > 0:37:44Imran, how did you find the pro kitchen?
0:37:44 > 0:37:48I found it incredibly tricky. It gave me nightmares at the time.
0:37:48 > 0:37:51I'm still getting nightmares about that plating up.
0:37:51 > 0:37:55- But I just tried my best. - What's your dish?
0:37:55 > 0:37:57Poached quince with frangipane tart
0:37:57 > 0:38:00and I'm serving that with a creme anglaise.
0:38:00 > 0:38:02What do you want for your food now?
0:38:02 > 0:38:05It's very hard for a food magpie like myself.
0:38:05 > 0:38:07I really like all different styles.
0:38:07 > 0:38:10I would like to refine it a little bit more
0:38:10 > 0:38:12but still being all about the taste.
0:38:17 > 0:38:20Yes, he's making pastry, yes, he's making frangipane
0:38:20 > 0:38:23and he's poaching a quince. But this is knockout week.
0:38:23 > 0:38:27Could be perfect. Could be. But it sounds a bit safe.
0:38:29 > 0:38:31You are halfway.
0:38:31 > 0:38:3340 gone, 40 left.
0:38:33 > 0:38:35Smells good in here, guys.
0:38:38 > 0:38:41Today, I want to show John and Gregg
0:38:41 > 0:38:43that I have learnt from the restaurant.
0:38:43 > 0:38:45I've got some pretty out there ideas,
0:38:45 > 0:38:48but they are pretty out there, and maybe I think invention test
0:38:48 > 0:38:51with some beautiful produce maybe isn't the time to do it.
0:38:55 > 0:38:59- What are you making?- The fallow deer with some pickled blackberries.
0:38:59 > 0:39:03I'm doing a crumb with toasted hazelnuts and the black pudding
0:39:03 > 0:39:06with some glazed carrots, cavolo nero,
0:39:06 > 0:39:08parsnip puree and parsnip crisps.
0:39:08 > 0:39:11OK, so are you on a bit of a mission now, do you think?
0:39:11 > 0:39:14I'm doing fairly classical cooking today, but it's that thing about,
0:39:14 > 0:39:16"You've got to learn the rules to break the rules."
0:39:16 > 0:39:19Yeah, Heston can only do the crazy stuff he can do
0:39:19 > 0:39:23- because he first learnt how to do all of the disciplines.- Exactly.
0:39:26 > 0:39:29If she can pull off this classic, I'll be really, really impressed.
0:39:29 > 0:39:32But that means the venison has got to be cooked beautifully,
0:39:32 > 0:39:35the vegetables have got to be sweet and really well seasoned,
0:39:35 > 0:39:37the sauce has got to be really robust
0:39:37 > 0:39:40and the parsnip puree silky-smooth but bold with parsnips
0:39:40 > 0:39:42and the crisps across the top.
0:39:47 > 0:39:50Invention test - I'm shaking like a leaf, you know,
0:39:50 > 0:39:52because you've got to think on your feet
0:39:52 > 0:39:54and then you've got to do it against the clock
0:39:54 > 0:39:56and present something restaurant standard,
0:39:56 > 0:40:01you know, this time round. So, I'm a bit, yeah, scared.
0:40:05 > 0:40:08- What are you making?- So, I'm not really a big dessert person.
0:40:08 > 0:40:11I prefer the savoury, but I thought I would push myself today,
0:40:11 > 0:40:16so I'm going for a poached pear with a walnut crumb.
0:40:16 > 0:40:20I am doing a homemade gingerbread sponge, some red wine granita
0:40:20 > 0:40:24and then I am trying some beetroot chips with a blue cheese mascarpone.
0:40:24 > 0:40:26And you know, do you,
0:40:26 > 0:40:29- how they're all going to sit together on this plate?- Yes, I do.
0:40:29 > 0:40:32Because you mastered the technique of presentation in the restaurant.
0:40:32 > 0:40:34Yeah, it's going to look beautiful.
0:40:37 > 0:40:40Poached pear, ginger cake and walnut, I think sounds fantastic.
0:40:40 > 0:40:43But in the mascarpone, there's blue cheese
0:40:43 > 0:40:46and we've got a red wine granita - a red wine ice!
0:40:46 > 0:40:49And beetroot crisps! Wow!
0:40:51 > 0:40:55Guys, word of warning. You have just 20 minutes left.
0:40:55 > 0:40:58Just 20 minutes, please.
0:41:05 > 0:41:09I feel confident, I feel nervous, I feel terrified.
0:41:09 > 0:41:13But we're down to the final 12 and one of us has got to win it,
0:41:13 > 0:41:16so it could, it could be me.
0:41:19 > 0:41:22- How was the restaurant, Lorna? - It was a lot of fun.
0:41:22 > 0:41:24I learnt a lot about how to work quickly and efficiently
0:41:24 > 0:41:28and not to annoy everyone else around you.
0:41:28 > 0:41:31Mate, I've built a career out of annoying everybody around me!
0:41:31 > 0:41:33What are you making?
0:41:33 > 0:41:35Butternut squash and sage tortellini
0:41:35 > 0:41:39with a pumpkin veloute, sage and brown butter sauce,
0:41:39 > 0:41:41some little bits of pancetta and pine nuts.
0:41:41 > 0:41:44Very, very much classic Italian, this.
0:41:44 > 0:41:46Well, cos I've done a lot of game before already,
0:41:46 > 0:41:49I didn't want to cook that again, and something that was maybe
0:41:49 > 0:41:51a little bit different to what everyone else was doing.
0:41:51 > 0:41:54- Any concerns about this now? - Yeah, I need to crack on now.
0:41:54 > 0:41:59- So, your biggest concern is me. - Is you, yeah.- Thank you.- Thank you.
0:42:02 > 0:42:04It sounds really lovely.
0:42:04 > 0:42:07If she gets the pasta right, if the filling is strong, that'll be great.
0:42:07 > 0:42:09I hope there's enough power in it.
0:42:11 > 0:42:14Guys, you have five minutes.
0:42:14 > 0:42:17Just five minutes, please.
0:42:23 > 0:42:25Sixty seconds. One minute left.
0:42:36 > 0:42:39OK, stop, stop. Thank you very much.
0:42:41 > 0:42:44- SHAUNA:- Look at you again - bold, beautiful.
0:42:44 > 0:42:46- LORNA:- Fab-u-lous! - LAUGHTER
0:42:46 > 0:42:48- GIOVANNA:- It looks so good!
0:42:49 > 0:42:50Well done.
0:42:50 > 0:42:53This is an important part of the competition and because of that,
0:42:53 > 0:42:57we've got somebody very important to come in and help us judge.
0:42:59 > 0:43:02Somebody who has built an amazing career
0:43:02 > 0:43:06centred on the love of Scottish produce - Tom Kitchin.
0:43:10 > 0:43:13GREGG LAUGHS
0:43:13 > 0:43:17- You all right, Chef?- How are we? - Afternoon, Tom.
0:43:18 > 0:43:22Some of you look delighted, others look absolutely terrified.
0:43:22 > 0:43:24Terrified.
0:43:26 > 0:43:28Lorna, please come and join us.
0:43:37 > 0:43:42Lorna has made butternut squash and sage tortellini
0:43:42 > 0:43:45with roasted squash, bacon,
0:43:45 > 0:43:48pine nuts, pickled girolles,
0:43:48 > 0:43:52crispy sage and pumpkin veloute.
0:44:05 > 0:44:08The filling in the tortellini is very, very good.
0:44:10 > 0:44:11But the pasta's too thick.
0:44:12 > 0:44:15The pumpkin sauce as well,
0:44:15 > 0:44:19for me, should have a pumpkiny kind of colour to it.
0:44:19 > 0:44:21At this level, at this competition stage now,
0:44:21 > 0:44:23it just needs that little bit more finesse.
0:44:23 > 0:44:27But the marriage, the idea, it could have been brilliant.
0:44:27 > 0:44:28Just needs a bit of tweaking.
0:44:30 > 0:44:34"Veloute" translates as "velvet" - a velvet sauce.
0:44:34 > 0:44:38And your sauce is thin and it shouldn't be.
0:44:38 > 0:44:41I think your flavours are good. I think your pasta lets the dish down.
0:44:43 > 0:44:45I think, with thinner pasta,
0:44:45 > 0:44:48we may have all been discussing this dish differently.
0:44:48 > 0:44:51But such small margins are what divides
0:44:51 > 0:44:53the OK from the good, isn't it?
0:44:55 > 0:44:57I do feel a bit kind of deflated.
0:44:57 > 0:45:01The standard is so high and everyone else's food looks so good,
0:45:01 > 0:45:04so it really comes down to the smallest little things.
0:45:04 > 0:45:07Lyndsay, up you come, please.
0:45:15 > 0:45:18Lyndsay's cooked roasted venison
0:45:18 > 0:45:20with pickled blackberries,
0:45:20 > 0:45:23a blackberry reduction,
0:45:23 > 0:45:25pureed parsnips,
0:45:25 > 0:45:28cavolo nero, carrots
0:45:28 > 0:45:31and a toasted hazelnut and black pudding crumb,
0:45:31 > 0:45:34served with a venison jus.
0:45:47 > 0:45:51Lyndsay, that's an outstanding plate of food.
0:45:51 > 0:45:52Really?
0:45:52 > 0:45:55- TOM:- The venison is cooked to perfection.- LYNDSAY:- Thank you.
0:45:55 > 0:45:58The puree is beautiful. The blackberries work fantastically
0:45:58 > 0:46:00with the venison.
0:46:00 > 0:46:02Attention to detail for an amateur cook -
0:46:02 > 0:46:04you should be very, very proud.
0:46:05 > 0:46:07Oh, wow, I really am, yeah.
0:46:07 > 0:46:09Throughout this competition, Lyndsay,
0:46:09 > 0:46:12you've always been very experimental, very adventurous.
0:46:12 > 0:46:15Today, you went classic and it suits you.
0:46:15 > 0:46:17- It's lovely!- Thanks.
0:46:17 > 0:46:19I love the way you cooked the venison,
0:46:19 > 0:46:23but what really impresses me is the quality of your sauce,
0:46:23 > 0:46:27which just enhances the venison flavour up another notch.
0:46:29 > 0:46:33I can't believe that that just happened, actually.
0:46:33 > 0:46:36Tom Kitchin? For goodness' sake!
0:46:38 > 0:46:41GREGG LAUGHS
0:46:50 > 0:46:55Imran has created a poached quince and frangipane tart,
0:46:55 > 0:46:59compressed quince, hazelnut crumb
0:46:59 > 0:47:02and served with creme anglaise.
0:47:15 > 0:47:17I think the use of quince was inspired
0:47:17 > 0:47:20and to poach it as well as you have and take the time,
0:47:20 > 0:47:22it becomes lovely, honey-sweet, rich.
0:47:22 > 0:47:25But the tart itself is just not good.
0:47:26 > 0:47:29The pastry's not cooked properly, it's very almondy,
0:47:29 > 0:47:31the anglaise is too thin.
0:47:31 > 0:47:32OK.
0:47:33 > 0:47:37The best part of the dish is the quince. You've poached it well.
0:47:38 > 0:47:40I love the flavours, I love the idea.
0:47:40 > 0:47:44- I wish it could have been executed better.- Yeah, me too.
0:47:46 > 0:47:49Rationale sometimes just goes out the window,
0:47:49 > 0:47:54so another five minutes here, a bit less flapping there, perhaps,
0:47:54 > 0:47:59but that's the way it played out today, so, yeah...
0:48:08 > 0:48:13Giovanna has cooked caramelised pears with chocolate mousse,
0:48:13 > 0:48:16served with a hazelnut and sable crumb,
0:48:16 > 0:48:19sweet pumpkin puree
0:48:19 > 0:48:21and a yoghurt sorbet.
0:48:29 > 0:48:32I'm really happy that the pear is poached and it's cooked properly.
0:48:32 > 0:48:35The hazelnut and the chocolate works well.
0:48:35 > 0:48:38But then, all of a sudden, there's like pumpkin
0:48:38 > 0:48:41and the pumpkin, I don't really understand what it's doing there.
0:48:41 > 0:48:43Mm-hmm.
0:48:43 > 0:48:46I think your flavours are really, really good.
0:48:46 > 0:48:49- My issue here is one of texture. - Right.
0:48:49 > 0:48:52You've put three very soft things on a plate.
0:48:52 > 0:48:55Your pears are poached really nicely,
0:48:55 > 0:48:56you've got a decent chocolate mousse,
0:48:56 > 0:49:00I really love that yoghurt sorbet. But they all don't belong together.
0:49:02 > 0:49:03It's really tough.
0:49:03 > 0:49:06I think I just made a bad choice on some of the stuff
0:49:06 > 0:49:08and some of it was great, which is good.
0:49:15 > 0:49:19Jamie has made sous-vide and pan-roasted venison
0:49:19 > 0:49:22with roasted potatoes,
0:49:22 > 0:49:24turnip puree,
0:49:24 > 0:49:26roasted shallots
0:49:26 > 0:49:28and haggis crumb,
0:49:28 > 0:49:31with a whiskey and venison sauce.
0:49:33 > 0:49:35It sounds like a celebration of Scotland.
0:49:35 > 0:49:37Let's see if it is a celebration.
0:49:37 > 0:49:39That was the aim, so fingers crossed.
0:49:46 > 0:49:49The flavour's kind of worked in a crazy kind of way.
0:49:49 > 0:49:52I actually quite enjoy the pepperiness of the haggis.
0:49:52 > 0:49:54The venison was cooked very well.
0:49:54 > 0:49:59The sauce - I can taste the whiskey in it, it's not too overpowering.
0:49:59 > 0:50:02- It's got potential. - I'm with Tom on this.
0:50:02 > 0:50:04I think it's a great start as a dish,
0:50:04 > 0:50:06but I think you can work on it
0:50:06 > 0:50:08and I think it can become really, really special.
0:50:08 > 0:50:10I can't pick fault with it,
0:50:10 > 0:50:13but I think what would really make that come alive
0:50:13 > 0:50:14is a richer, deeper sauce.
0:50:17 > 0:50:19I'm constantly thinking about what John's going to say,
0:50:19 > 0:50:21what Gregg's going to say,
0:50:21 > 0:50:23and I think that's throwing me off slightly,
0:50:23 > 0:50:25so I need to be more confident in myself.
0:50:34 > 0:50:37Shauna has made a duo of pears,
0:50:37 > 0:50:39poached in rioja and port...
0:50:41 > 0:50:43..with blue cheese mascarpone cream
0:50:43 > 0:50:46and a walnut and pecan crumb...
0:50:47 > 0:50:49..treacle gingerbread
0:50:49 > 0:50:52and a red wine granita.
0:50:55 > 0:50:59Just these bits on here, Shauna - cinnamon stick, star anise.
0:50:59 > 0:51:03The problem is that not everybody knows you can't eat them.
0:51:11 > 0:51:14The pear is poached really, really well.
0:51:14 > 0:51:17It's not too strong, it's not too sweet. After that...
0:51:17 > 0:51:20I don't really know what to say after that, really.
0:51:20 > 0:51:25Um, the lavender, the cinnamon, the blue cheese, the granita...
0:51:25 > 0:51:27I mean... Whoa.
0:51:28 > 0:51:30I'm really sorry. It didn't work for me.
0:51:30 > 0:51:31OK.
0:51:31 > 0:51:36The problem is it doesn't all go together. It's just too confused.
0:51:37 > 0:51:39The blue cheese, I honestly cannot make my mind up
0:51:39 > 0:51:42whether I like it or dislike it. I would probably leave it out.
0:51:45 > 0:51:46Gutted. What can I say?
0:51:46 > 0:51:49It's Tom Kitchin and I've been following him for years,
0:51:49 > 0:51:50I have his books and stuff.
0:51:50 > 0:51:55Obviously, it looked maybe prettier than it tasted, but there you go.
0:52:01 > 0:52:04Thank you very much indeed for all your hard work.
0:52:04 > 0:52:07At the start of this, we said that one of you would be leaving us.
0:52:07 > 0:52:09What we'd like to do is ask you to step outside
0:52:09 > 0:52:12and we'll call you back in as soon as we've made our decision.
0:52:12 > 0:52:14- Off you go.- GIOVANNA:- Thank you. - LYNDSAY:- Thanks.
0:52:25 > 0:52:27- Tom, a pleasure. Thank you very much.- Thank you very much.
0:52:27 > 0:52:30- Thanks for your help.- Lovely to see you, Tom.- Good luck, guys.
0:52:30 > 0:52:32- Thank you very much.- Thank you.
0:52:39 > 0:52:42Tom was critical. You'd expect him to be, wouldn't you?
0:52:42 > 0:52:44He's going to judge everybody by his own standards.
0:52:44 > 0:52:45But this is knockout week.
0:52:45 > 0:52:48We are looking for finesse. We're looking for our champion.
0:52:49 > 0:52:54Tom - he loved Lyndsay. He absolutely loved Lyndsay's dish.
0:52:54 > 0:52:56He was in raptures about it - the way she'd cooked the meat,
0:52:56 > 0:52:59the quality of her sauce, her choice of accompaniments.
0:52:59 > 0:53:01I think Lyndsay did a great job, a great, great job.
0:53:01 > 0:53:02Lyndsay goes straight through.
0:53:03 > 0:53:07Jamie had a quality round. There were few faults on his plate.
0:53:07 > 0:53:10There were suggestions on how Jamie's plate could be better.
0:53:10 > 0:53:12I'd like a bit more seasoning
0:53:12 > 0:53:14but you have to say it was a good plate of food.
0:53:15 > 0:53:17Giovanna's a good cook, that's for sure.
0:53:17 > 0:53:19But there were issues with her plate.
0:53:19 > 0:53:21For me, all I wanted was some texture,
0:53:21 > 0:53:24something a little bit firmer to put all those soft things on.
0:53:26 > 0:53:28Lorna's problem was obvious
0:53:28 > 0:53:31and that was that her pasta was far too thick.
0:53:31 > 0:53:33All she had to do was roll that pasta out a little bit thinner
0:53:33 > 0:53:36because the filling was sound, the sauce had flavour
0:53:36 > 0:53:39and the garnish was really tasty.
0:53:39 > 0:53:43Lorna and Giovanna didn't present us with perfect dishes
0:53:43 > 0:53:45but I think their food was actually good enough.
0:53:45 > 0:53:49We've got two people here in danger of going home.
0:53:51 > 0:53:56Shauna had some ideas that Tom Kitchin thought were unusual.
0:53:56 > 0:53:58It just didn't work.
0:53:58 > 0:54:03It's Shauna throwing so many things at the one plate, a cacophony.
0:54:04 > 0:54:07Imran served us a quince and frangipane tart.
0:54:07 > 0:54:08What a wonderful idea.
0:54:08 > 0:54:11Unfortunately, the only part of the dish
0:54:11 > 0:54:13that was any good was that poached quince.
0:54:13 > 0:54:15What happened to Imran today?
0:54:17 > 0:54:20When you've been given some negative feedback,
0:54:20 > 0:54:22you do start to question your level of skill
0:54:22 > 0:54:26and you think, "Maybe it is my time to go. Maybe I'm out of my league."
0:54:26 > 0:54:29But if I get through, then tomorrow's another day.
0:54:30 > 0:54:35Pretty tough day. I gave it my all. Unfortunately, not up to par.
0:54:35 > 0:54:39I just don't know what to say, don't know what to say.
0:54:39 > 0:54:42Yeah, hopefully not going home.
0:54:42 > 0:54:44I think one of these contestants here
0:54:44 > 0:54:47has just had a drink from the last chance saloon.
0:55:01 > 0:55:03Thank you all very, very much for your efforts.
0:55:05 > 0:55:08It's been a tough decision, but we've made that decision.
0:55:13 > 0:55:16The contestant leaving us...
0:55:19 > 0:55:21- ..is Shauna.- OK.
0:55:21 > 0:55:23- Shauna, lovely to have met you. - Well done, guys.
0:55:23 > 0:55:25Lovely to have met you.
0:55:29 > 0:55:32Deflated and a bit upset that I couldn't have gone further.
0:55:32 > 0:55:35I am really thrilled to have got this far.
0:55:35 > 0:55:38It's given me the confidence to go forward now.
0:55:38 > 0:55:41I'd love to have my own little boutique catering company,
0:55:41 > 0:55:44so it's definitely given me the confidence to pursue my dream.
0:55:56 > 0:55:59Someone like Tom Kitchin... Sorry, I still can't believe he said that.
0:55:59 > 0:56:01Ridiculously happy. Can't stop smiling.
0:56:02 > 0:56:05I'm thrilled I'm still here. I think it's one of those things
0:56:05 > 0:56:07where you just have to look forward to the next step.
0:56:07 > 0:56:10'It just feels really exciting.'
0:56:10 > 0:56:13It feels like you're getting into the real meat of the competition,
0:56:13 > 0:56:16so I'm excited to see what comes.
0:56:16 > 0:56:19Final ten is insane, but I know it's going to get harder,
0:56:19 > 0:56:21I know it's going to get more exciting.
0:56:21 > 0:56:23I'm really, really pleased to be here still.
0:56:23 > 0:56:26Don't! 'Positives - I'm through to the next round,'
0:56:26 > 0:56:30so I can't ask for more than that at the moment.
0:56:30 > 0:56:33Onwards to the next round and I'll try and be better.
0:56:33 > 0:56:35No, I WILL be better.
0:56:42 > 0:56:43Tomorrow night,
0:56:43 > 0:56:49the final ten are back for the last challenge of knockout week.
0:56:49 > 0:56:54- All that stands between them and a semifinal place...- It's hot!
0:56:54 > 0:56:57..is one exceptional plate of food.
0:56:57 > 0:57:01It tastes great, it looks great, it smells great.
0:57:01 > 0:57:04- It really, really works. - That's just absolutely delicious.