Episode 16 MasterChef


Episode 16

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Transcript


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It's MasterChef and knockout week continues.

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-Fumbi, I need this ravioli, please.

-Coming, Chef.

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They've waited long enough.

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Last night saw the first group battle it out in a pro kitchen.

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This is great stuff. You should be really proud of it, both of you.

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Thank you, Chef.

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Fumbi was sent home.

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Tonight, the second six are challenged

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to cook for the paying public for the first time.

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Have I burnt this one, cos I think the butter's too hot?

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You're going to have to get another two on.

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-JAMIE:

-This is where it gets really interesting.

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This is where you really learn how to step it up.

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'I think he's completely mad'

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for letting us into his kitchen.

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I do get quite stressed under a lot of immediate pressure,

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so I'm going to really try and keep it under control.

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Do you know what? It's actually really good fun.

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Honestly, this is mind-blowing stuff.

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Then renowned Michelin-starred chef Tom Kitchin returns.

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That's an outstanding plate of food. You should be very, very proud.

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At the end, for one of them, the competition will be over.

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Today, the amateur cooks will be pushed to their limits,

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cooking in their first professional kitchen...

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..at Roux at Parliament Square.

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Michel Roux's second restaurant is run by head chef Steve Groves.

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We want a lamb, pink, and a cod.

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Steve won MasterChef The Professionals in 2009

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and worked his way up from sous-chef

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at the renowned Mayfair restaurant Le Gavroche,

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before becoming head chef at Parliament Square three years ago.

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The style of food here is very classically based.

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We follow French classics, to a degree,

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but then we take a lot of inspiration from all over, really.

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The food here, I like it to appear quite simple on the plate,

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but there's a lot of technique that goes in behind that

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to create that sharp look.

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This place means a lot to me. The reputation that we've built here

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is the pinnacle of my career so far and, you know,

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we're letting six amateur chefs come in

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and trusting them with our reputation.

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We're not prepared to lower the standard.

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They're going to have to really be on top of their game.

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So excited, yet so terrified.

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Having someone put their trust

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in you delivering their food is incredible.

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'For me, with absolutely no culinary experience whatsoever,'

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I'm just going to be, "Chef! Here, Chef, there, Chef."

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I'm really just there to learn and learn and, hopefully, impress them.

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'If you do what they ask, generally, you're OK.'

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So, if I can just do what they ask of me, hopefully, I should be OK.

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Morning, guys. My name's Steve Groves.

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Welcome to Roux at Parliament Square.

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We're going to be doing a special tasting menu.

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You'll each be responsible for one course.

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I'll show you how they all go and then you'll be on your own, OK?

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So, lots to do, so follow me and we'll get started.

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As the diners will all be having the tasting menu,

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each contestant will cook for all of the customers.

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They will have just four hours to prep their dishes for service.

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Lorna will be in charge of the starter -

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Orkney scallops with crab,

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served with apple dashi, a Japanese broth.

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We're taking a scallop here.

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We've actually cut it with a zigzag knife,

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just so we get a bit of texture on one side.

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We're going to put that into a very hot pan.

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This is a dish that OUR chefs can struggle with.

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It's a very difficult dish to get absolutely bang-on.

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The most critical part of this dish is making sure

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-that those scallops are cooked perfectly.

-OK.

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As well as frying the scallops,

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22-year-old copywriter Lorna will have to prepare the crab

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and assemble the other elements of the dish.

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Over the top of that,

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you're going to add this pasta sheet which we've made from scallop.

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It's a very challenging dish to start off the menu

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and I think that will kind of set the tone for the rest of the meal.

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A few marigold flowers.

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So, there's the dashi, which will be poured at the table,

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and that's your finished dish, the scallop.

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-That's not the kind of food that I would normally cook, so...

-No?

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-But I'll give it my best shot.

-OK. Well, I hope you learn lots.

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Yeah, definitely, I'm sure I will. Ooh!

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Her first job is to extract the meat from three fresh Dorset crabs.

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I have picked a crab before but they're very strict,

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so you have to make sure that every bit comes out.

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Dentist Imran is cooking the first of two fish courses -

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Cornish mackerel, which will be served both fried and as tartare,

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with a carrot lattice, carrot puree and a citrus dressing.

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Put the mackerel into a little bit of oil.

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It's a cold pan, and then we're going to cook it on a high heat.

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If the mackerel comes up overcooked, then we're not going to serve it,

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which is, obviously, going to set them back and cost a lot of time.

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And then we're just going to char the skin,

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so we get just a slight kind of smoky flavour.

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Pop your plate onto the decks.

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The wow factor in this dish is in the presentation.

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So, this is a carrot and ginger puree.

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-You want about a centimetre between the lines.

-OK.

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The plating on this is quite intricate,

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so if we don't get the plating absolutely spot-on,

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it can look a bit of a mess.

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That looks incredible already.

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There's some sesame seeds and crispy onions.

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Some mizuna leaves, and that will be your mackerel dish for service.

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-Feeling confident?

-Not right now, but I will be.

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Yeah, I cook mackerel at home - never, ever like this,

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or used a proper big boy blowtorch as well.

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Makes my blowtorch look ridiculous at home.

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I'm most nervous about putting on the puree and having it spinning.

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Um, I can definitely see some issues there, especially with shaky hands.

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So, I'm just trying to pipe on...

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..with some degree of elegance.

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DJ Lyndsay is in charge of the third tasting menu course -

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roasted sea bass with salsify, mushrooms,

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cavolo nero and a red wine sauce.

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Put our sea bass skin side down.

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When we've got an ingredient as special as a wild bass,

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we want to really make sure that we get that skin nice and crispy,

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we keep the flesh nice and moist. Going to take our salsify.

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So, this has already been cooked lightly.

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This course has got the most cooked elements on it,

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so it's a real tough one.

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This one is all cooked to order, so it's going to be very challenging.

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There's going to be a lot of people ordering at the same time,

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so you're going to have to get yourself busy

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with all these pots and pans.

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This is a puree of lemon and we're just going to spread that across.

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That's going to give us a very strong flavour.

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Put the mushrooms on there. Pieces of cavolo nero.

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And then a set mushroom puree, very intensely flavoured.

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And that will be your sea bass dish.

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Are you happy with that?

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Yeah, I mean it looks so tasty, even without trying it.

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Yeah, looks great.

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I think it's going to be fast and furious.

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If I'm OK with the multitasking - and, as a drummer, I should be -

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hopefully, it will be OK.

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Famous last words.

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Crucial to Lyndsay's dish is the filleting of the wild sea bass.

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It doesn't want to be filleted, I can tell you that.

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These bones are really tough.

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There's some proper elbow grease having to go in there.

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So, Shauna, you're going to be in charge of our pork dish.

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It's the main meat course of the menu,

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so we're really building up to this course,

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so we need to make sure that we deliver.

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Shauna's on barbecued Iberico pork with spelt,

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roasted carrot and onion, carrot ketchup and crackling.

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So, the pork itself has been seared on the barbecue,

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so we get that nice, kind of smoky charcoal flavour.

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In this pan here, we've got some spelt

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and we just warm that up with a little bit of pork sauce.

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Nice spoonful of that, just off-centre.

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Our carrot ketchup.

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Our roasted onion.

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Now, when it comes to carving the pork,

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we need to make sure we cut against the grain and nice, long strokes.

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Take one of our carrots, just lean that on the pork.

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And here, we've got a nice stick of pork crackling.

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Help!

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And then our sauce, which we're going to pass through a small sieve,

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and then that will be served at the table.

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-So, are you happy you can deliver that?

-Yes, sir, I think so.

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I mean, I'm sweating already.

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I feel like I'm getting a suntan and I've only been here 20 minutes.

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Shauna's prep starts with some hard graft.

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Oh, my God, my elbow's killing me already and I'm five carrots down.

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It's meticulous, you know.

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You always think that you've got lots of time to do this stuff

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but, actually, there's a good three hours' prep

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before you even start to cook the dish.

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Wine marketing manager Jamie is cooking the first of two desserts -

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passion fruit souffle with pistachio ice cream and white chocolate sauce.

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Obviously, souffle is one of those dishes

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that a lot of people would fear.

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There's a lot of scope for it to go wrong.

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-Just wants to hold its shape nicely.

-OK.

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And add that to our passion fruit curd.

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During service, the souffles must be cooked to order,

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so Jamie will need to work fast and keep a cool head.

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-On the centre...

-Yeah.

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..at that kind of angle, push down towards the edge,

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so we get a nice flat top,

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and then we want to run our thumb just around the edge.

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So, that's ready to go in the oven.

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Souffle's a very volatile dish.

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We ummed and ahed whether we should actually give this to an amateur,

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whether it was fair to give this to an amateur.

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Make sure that the edges are nice and straight,

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there aren't any cracks on the edges.

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And then our pistachio ice cream.

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So, this is how they'll serve

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the white chocolate sauce in the restaurant.

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There you go, nice and indulgent.

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It looks so elegant and the flavour's huge.

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Mm, mm, really delicious stuff, that.

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-Happy with that? Confident?

-Quietly.

-Good.

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Jamie's first task is to prepare the passion fruit curd.

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Got to be very precise.

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Got to be the exact 140g, otherwise it'll all go horribly wrong,

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so yeah, just trying to get it precise

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without chucking it everywhere.

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Music teacher Giovanna is making the second dessert -

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a mirror-glazed mangiare chocolate mousse

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with malt meringue, milk solid crumb,

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hazelnut gel and creme fraiche sorbet.

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The mousse itself has got a really shiny glaze on it,

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so nothing can touch that glaze. It has to be absolutely immaculate.

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So, when you're plating this dish, you've got to be careful,

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because any blemishes on there means

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-we're going to have to start the plating again.

-Yeah, sure.

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And then, around the edge of that,

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we're going to add a bit of this crumble

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and, again, be careful here not to drop any on top of the chocolate.

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-Yeah.

-OK, and then the next element is this malt meringue,

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which we're going to break into shards.

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Add a little bit of salt on top of the glaze.

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Hazelnut liqueur and roasted hazelnut puree

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just gives this a slightly boozy element.

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Then we're going to finish with a creme fraiche sorbet,

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so we need a nice...

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..quenelle of that sorbet sat on the side,

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and that will be our finished dish.

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I've got no idea if I can do this justice. I hope so.

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It's so aesthetically beautiful, it's perfectly balanced.

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Yeah, if I can do this, I'll be really proud of myself.

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With just an hour until the lunch sitting,

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it's all systems go in the kitchen.

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My hands are shaking a little bit already,

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which isn't ideal for when it comes to plating up the circle.

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Feel a real buzz in the kitchen.

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Everyone's quite energetic, quite up for it,

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so it's a real buzz that kind of gets you going a bit.

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It's an excited nervousness.

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It's like going in to have your baby in the hospital.

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It's like you're excited but you're a little bit fearful,

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but it's a positive fear.

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OK, guys, first guests are starting to arrive.

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We need to be ready for service in 25 minutes.

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Make sure your mise en place is finished

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-and you're getting set up.

-ALL: Yes, Chef.

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Steve Groves's food is great.

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If our six can actually just hold their own

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in that big, tough kitchen, they've done amazingly well.

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Steve understands the pressure cos he won MasterChef himself,

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but I've got to say, this is one big ask.

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Getting our first check in. Two tasting menu, OK.

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-First course up is the scallop. You ready, Lorna?

-Yes, Chef.

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Start working that.

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And then two tasting menu

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and one more four tasting menu.

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-So, eight altogether?

-Sorry?

-Eight.

-Yes, eight altogether.

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Lorna's scallops with crab and apple dashi is up first.

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The pressure's on.

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-Make sure the crinkle side is the side that goes down first.

-Oh.

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Flip them over. OK, see there, you've put them the wrong way down.

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Yeah.

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Looking good. Go quickly, get them out the pan.

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Let's get the rest of your garnish ready and up to the pass.

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While Lorna assembles her other elements,

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Imran is still trying to perfect his puree spirals.

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They're looking a little bit better. Getting there.

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It's just trying to keep that steady hand

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and trying to get the circle just a bit more elegant.

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Keep that one as your guide.

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They've got to be nice and even, like that.

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These ones are a bit... A bit of a mess.

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Lorna must now work quickly to plate all eight starters

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to Steve's precise standards.

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Behind these eight, we've got another four.

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-We need to start picking up the pace.

-Yeah.

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Next bit is your scallop pasta.

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That's it. Really need to pick up the pace.

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-Need to go a bit faster with this.

-Yep.

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I'm OK, I think. Stress.

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-Coriander to go on now.

-Yep.

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OK, service.

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Right, take two to table two.

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-OK, we're working the next four now, yeah?

-Yeah.

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I think I just need to get a bit quicker and we'll be fine.

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-OK, and we're standing by on eight mackerel.

-Yes, Chef.

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-Need to start moving, OK?

-Eight plates away?

-Eight plates away.

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Imran's up next.

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His mackerel must be pan-fried so that it's just cooked,

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before being finished with a blowtorch.

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Yeah!

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I get to use this awesome blowtorch!

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I've been looking forward to it all day!

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-OK, Imran, after this, we've got four mackerel away.

-Yes, Chef.

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So, we need to step up the pace a bit now.

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But Steve's not happy with the mackerel.

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Some of it's getting a bit over.

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We're going to have to do another couple again for this.

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-Imran I'm going to cook those two bits of mackerel again.

-Yeah.

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-You're going to get on with the plating, OK?

-Yes.

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That's your dressing there. Give that a good shake and get that on.

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Imran's struggling quite a lot with the mackerel dish.

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It has to be plated with precision

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and then, obviously, cooking the fish precisely as well.

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Getting it all ready on the plate at the same time

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is proving quite problematic.

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This is more difficult than I could ever have imagined.

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Honestly, this is mind-blowing stuff.

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Over at the pass, Lorna's last dishes are being plated up.

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-OK, it's looking good. More confident with this batch.

-Good.

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Do you know what? It's actually really good fun.

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-OK, that's it. Last bit of dashi. Very good.

-Yes, Chef.

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Service.

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-Well done.

-Thank you very much.

-Sit yourself down and...relax.

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I didn't make any mistakes and I didn't make a fool out of myself

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and I got a handshake at the end, so I think I did a good job.

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It's so hot in here! Has my make-up melted off my face? A little bit?

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Not my finest hour.

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That's a very, very pretty and accomplished dish. Well done, Lorna.

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The smokiness of the scallops

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and the sourness of the apples all together,

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with the sweetness of the crab... Lorna's done very, very well.

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Very, very well.

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Back in the kitchen, Imran is falling behind.

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This is another level. It's really tricky.

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Imran, how long are you going to be on these six mackerel?

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-I think 12 minutes, Chef.

-12 minutes?

-Yeah.

0:19:530:19:55

OK, we need to go quicker than that.

0:19:550:19:57

With all the diners having the same tasting menu,

0:19:580:20:01

the whole service is being held up by the mackerel course.

0:20:010:20:05

OK, Imran, it's taking a bit too long now.

0:20:060:20:08

I'm going to put Henry on here to give you a bit of a push,

0:20:080:20:11

so we can get these plates out, cos people are waiting here.

0:20:110:20:14

-Focus on cooking, yeah?

-Yeah.

0:20:140:20:16

I'm feeling a bit stressed. I'm quite conscious

0:20:180:20:21

that a few tables have been waiting a little while already

0:20:210:20:23

and they're still a little way away from being finished on the mackerel.

0:20:230:20:27

Slightly disappointed, cos pride always comes into it,

0:20:280:20:31

but still bizarrely smiling, but just trying to do my best.

0:20:310:20:35

-OK, are we nearly ready on these?

-Yes.

0:20:410:20:43

OK, give it a big push on the last bit, yeah?

0:20:430:20:45

OK, keep them nice and neat and tidy.

0:20:480:20:50

OK, service. Let's just give them a quick wipe.

0:20:530:20:56

They took a bit of time, but they all look good.

0:20:590:21:01

-That was a tough dish, yeah?

-Yeah, thank you so much.

0:21:010:21:04

What a privilege.

0:21:040:21:06

-I've learnt some things today, mainly to get a crack on.

-Yeah.

0:21:060:21:10

Oh, wow.

0:21:110:21:13

Still reeling from it a little bit, if I'm honest.

0:21:160:21:19

My mind is spinning, like those plates, um...

0:21:190:21:22

I did need help and whatnot, but you have to bear in mind

0:21:220:21:25

this is a world beyond what I know.

0:21:250:21:29

I did what I could.

0:21:290:21:31

That's a beautiful dish, but Imran is far too slow.

0:21:360:21:39

I like it. It's very, very subtle.

0:21:390:21:41

Good textures, good flavours, lots and lots of hard work.

0:21:410:21:45

Lyndsay's up next with her sea bass and red wine sauce.

0:21:490:21:53

-OK, Lyndsay, you're standing by on eight bass now.

-OK.

0:21:530:21:56

-Get your pans on, get them nice and hot.

-Yeah.

0:21:560:21:58

It's all going to kick off for you.

0:21:580:21:59

All the elements of her dish are cooked at the last minute,

0:22:010:22:04

requiring her to juggle multiple pans at the same time.

0:22:040:22:08

Right now, I've got two lots of four on so, you know, quite a lot.

0:22:080:22:13

Already, I'm cooking for more portions

0:22:130:22:15

than I've ever cooked before.

0:22:150:22:17

Where's Chef? I think the butter's too hot.

0:22:170:22:20

Have I burnt this one cos I think the butter's too hot?

0:22:200:22:22

-Yeah, it is.

-I put it in.

0:22:220:22:24

-That's a bit burnt.

-Yeah. It seemed to reach temperature really quickly.

0:22:260:22:30

-These pans are for your bass, aren't they?

-Oh, sorry.

0:22:300:22:32

-And I want you to use the silver pans for your salsify, OK?

-Sorry.

0:22:320:22:36

-You need a bit more oil in your fish pans.

-Yep.

0:22:400:22:43

-The heat on there is pretty raging.

-Yeah.

0:22:430:22:46

-So, just put it off to the side if you need to.

-Yeah.

0:22:460:22:48

I think the fish is looking all right.

0:22:510:22:52

It's really difficult to regulate the heat on this thing.

0:22:520:22:55

OK, this one's a bit burnt, so you're going to have to get

0:22:580:23:01

-another two on, cos we're going to redo a table for two, OK?

-OK.

0:23:010:23:04

There's a lot going on.

0:23:090:23:10

I've stacked it on the first couple, but...hopefully, he'll forgive me.

0:23:100:23:15

It's all right, plenty of time to redeem yourself.

0:23:150:23:18

On the other side of the kitchen,

0:23:210:23:23

Shauna's gearing up for her meat course.

0:23:230:23:26

-OK, Shauna, we're away on eight pork.

-Yes, Chef.

0:23:270:23:30

Her challenge is to perfectly barbecue the pork

0:23:320:23:35

to medium rare over hot coals,

0:23:350:23:38

roast the veg and prepare the crackling strips.

0:23:380:23:43

-OK, Shauna, how long do you need for the eight pork?

-Two more minutes.

0:23:430:23:46

-Coming out to the pass now, are we?

-Yes, sir. Meat against the grain.

0:23:460:23:50

-I just need to be sure that I'm...

-Against the grain, yeah?

0:23:500:23:52

The grain's going that way, so straight through there.

0:23:520:23:55

-Watch your fingers.

-Yeah.

0:23:550:23:57

Lovely, perfect.

0:23:590:24:01

Meanwhile Lyndsay's first orders of sea bass are finally on the pass.

0:24:030:24:07

Plating up is just all about speed. You need to keep everything hot.

0:24:080:24:11

There's no chance to nuke something in the microwave here.

0:24:110:24:14

-Get the garnish a little bit tighter in.

-Oh, OK, sorry.

0:24:160:24:20

Looking really good. Let's keep it going quickly. OK, sauce.

0:24:220:24:26

Not on the fish skin, just a little bit in amongst the garnish, OK?

0:24:260:24:30

They look really good. Next ones just like that.

0:24:300:24:32

We need four more and we need it a lot quicker, OK? OK, service.

0:24:320:24:36

-OK, come on.

-Yeah.

-No time to stand and admire it.

0:24:380:24:41

It's all a learning curve and you've just to make that curve

0:24:440:24:47

as steep a curve as possible, I think.

0:24:470:24:50

It's lovely.

0:24:540:24:56

Mm, she's crisped up the skin beautifully.

0:25:000:25:03

The salsify is divine, the sauce is divine.

0:25:030:25:05

It's a classic and that's good for Lyndsay, I think.

0:25:050:25:08

It'll also show her how to be able to get her timings absolutely right.

0:25:080:25:12

Shauna's Iberico pork with spelt risotto is next.

0:25:170:25:22

I don't believe it. I'm not going to have enough.

0:25:240:25:26

-Let's see.

-I have enough for five.

0:25:260:25:28

-Pop it all back in the pan and we'll get a bit more.

-OK.

0:25:300:25:33

I misjudged the portion size,

0:25:360:25:38

and they're meticulous at this level of restaurant,

0:25:380:25:41

so I've got to get it right.

0:25:410:25:43

OK, here we go.

0:25:430:25:44

Keep the root end of the onion into the centre

0:25:500:25:53

and then it comes out more at a point.

0:25:530:25:55

OK, that's it.

0:25:550:25:57

It's looking good.

0:25:570:25:58

OK, you're doing a great job, well done. Keep it going.

0:26:010:26:04

-Thank you, Chef.

-Everything looks nice and precise.

0:26:040:26:07

OK, service.

0:26:090:26:10

-Shauna, they look excellent, well done.

-Thank you. Thanks a lot, Chef.

0:26:130:26:16

I am having a blast. I could do this all day.

0:26:180:26:20

I'd love to be doing 20 more dishes,

0:26:200:26:22

but let's see what the guys in the restaurant say.

0:26:220:26:25

Ooh, wow, look at that crackling.

0:26:260:26:28

Lovely looking dish. Shauna's done well.

0:26:300:26:33

Ooh, wonderful puree!

0:26:350:26:37

And the spelt - I love the flavours there as well.

0:26:370:26:40

It's very clever, very subtle. I think Shauna's done a good job.

0:26:400:26:43

Lastly, it's desserts.

0:26:460:26:49

OK, guys on pastry, we've got the first six desserts away -

0:26:490:26:52

-three souffle, three chocolate.

-Yes, Chef.

0:26:520:26:55

Make sure you communicate with each other, come up at the same time.

0:26:550:26:58

Giovanna's dessert depends on

0:27:000:27:02

precisely executing the chocolate mirror glaze.

0:27:020:27:06

Any blemish or bubble and the mirror effect will be ruined.

0:27:060:27:10

-Very nice.

-Is that all right?

-Nice and even. Good.

0:27:110:27:15

Timing is crucial. Any delays and Jamie's souffles will collapse.

0:27:150:27:20

-As soon as they go in, I'll start plating.

-OK.

0:27:200:27:23

-And when you take them out, I'll do the ice cream.

-OK.

0:27:230:27:27

It's going to be heart in the mouth stuff

0:27:300:27:32

when the first souffle comes out of the oven.

0:27:320:27:34

Just seeing it risen or not risen

0:27:340:27:36

will be quite a nerve-racking moment.

0:27:360:27:38

With the souffles in the oven,

0:27:410:27:43

Giovanna must quickly and carefully plate

0:27:430:27:45

all five elements of her mangiare mousse,

0:27:450:27:48

making sure the mirror glaze stays pristine at all times.

0:27:480:27:53

Oh, no.

0:27:540:27:56

I've messed one of them up, so I'm going to have to do it again,

0:27:560:27:58

but I think it's going to be OK.

0:27:580:28:00

I just dropped a little bit of a crumb on it,

0:28:000:28:01

so it ruined the mirror glaze.

0:28:010:28:03

So I just have to do it again cos you can't ruin the mirror glaze.

0:28:030:28:07

How long do you reckon on those souffles?

0:28:100:28:12

So, the souffles are another two minutes

0:28:120:28:14

-and they might need another minute.

-OK.

0:28:140:28:17

OK, with the meringue, try not to have them quite so big.

0:28:200:28:23

-Yeah, OK, smaller.

-And not all the way round.

0:28:230:28:25

We want to leave an opening

0:28:250:28:27

-where we're going to put the sorbet, OK?

-Right, OK.

0:28:270:28:29

It's the moment of truth for Jamie's souffles.

0:28:320:28:35

-OK, good to go?

-Yeah.

0:28:350:28:37

-These ones look really good.

-Thanks.

0:28:410:28:43

OK, so a bit of the crumb on top and then icing sugar.

0:28:430:28:46

Are we ready on the chocolates?

0:28:460:28:48

Giovanna has just the creme fraiche sorbet to add.

0:28:490:28:52

OK, we really need to go.

0:28:520:28:55

But she's struggling to get it into the required quenelle shape.

0:28:550:28:58

Is that good enough?

0:28:580:29:01

OK, it's a little bit big.

0:29:030:29:04

Giovanna, how are you looking?

0:29:110:29:12

No.

0:29:150:29:16

-Souffle is dying over there.

-No, that's too hard.

0:29:180:29:21

Grrr, these quenelles! Ooh!

0:29:270:29:30

-How's that?

-It's OK.

0:29:320:29:33

-Yeah, well done.

-Phew!

0:29:350:29:37

-Mm, yum!

-Oh, my goodness, that's so passion fruity.

0:29:490:29:52

Mm. It's as light as air. Wow!

0:29:520:29:56

The order's come and it's, bang,

0:29:580:29:59

you've got to create souffle really quickly,

0:29:590:30:02

so suddenly you feel the pressure, like a punch in the face,

0:30:020:30:04

and it was just really interesting to see that and experience it.

0:30:040:30:08

Passion fruit, pistachio, white chocolate - good job.

0:30:110:30:14

Whoa, Jamie's done well, hasn't he? Cos that passion fruit is superb.

0:30:140:30:19

Plating was so hard. It was so fiddly.

0:30:210:30:24

It took a little while, but we got there eventually.

0:30:240:30:27

Oh, mate, I'm so in love with that!

0:30:320:30:36

Not too sweet, really luxurious.

0:30:360:30:39

Mm, I thought my souffle was good.

0:30:400:30:42

But nicely made as well.

0:30:420:30:44

I love that little very, very fine coating

0:30:440:30:46

of the mirror chocolate across the top.

0:30:460:30:48

-Well done, brilliant!

-Thank you very much, thank for having us.

0:30:510:30:53

-Difficult technique, isn't it?

-I'm glad I've learnt it.

0:30:530:30:56

Very good. You can do it all the way through the competition.

0:30:560:30:58

Yeah, that's all I'll do.

0:30:580:31:00

After three gruelling hours, lunch service is finally over.

0:31:020:31:07

Tough service. I don't think I could do more than one of those a week.

0:31:070:31:10

Ultimately, they've done a good job.

0:31:100:31:12

Just taken us a little bit longer to get there than we would have hoped.

0:31:120:31:16

Talk abut a baptism of fire! I've never been in a kitchen at all,

0:31:180:31:21

so to learn so much in one day was just great experience.

0:31:210:31:25

My hands smell of mackerel, my back aches,

0:31:280:31:31

I'm exhausted, but yet I've had a great time.

0:31:310:31:36

I'm absolutely buzzing right now.

0:31:360:31:39

Today has further energised me.

0:31:400:31:43

I don't think you can go into that kitchen and not be inspired.

0:31:430:31:46

It's a fantastic experience for anyone.

0:31:460:31:48

Six courses, all cooked by amateurs.

0:31:520:31:54

Their first time in a professional kitchen

0:31:540:31:56

and what a baptism of fire it has been.

0:31:560:31:59

For the best of them, it should have been a real injection of confidence.

0:31:590:32:02

They're going to need it. They're coming back

0:32:020:32:04

to the MasterChef kitchen now, and we've got a big decision to make.

0:32:040:32:07

Welcome back.

0:32:350:32:36

Good to see you after all your hard work in the professional kitchen.

0:32:360:32:39

What we're hoping is that you've found inspiration

0:32:390:32:42

from your time with Steve Groves

0:32:420:32:44

and we want to know what you've learnt from it

0:32:440:32:46

and how that is going to improve your cooking.

0:32:460:32:49

Surrounding Gregg and I is an extraordinary larder,

0:32:490:32:54

a larder packed full of beautiful ingredients

0:32:540:32:57

and we want you to choose whatever you like

0:32:570:33:00

and cook for us one plate of food

0:33:000:33:02

that is worthy of gracing a restaurant table.

0:33:020:33:06

Ladies and gentlemen, choose wisely and cook well. Up you come.

0:33:070:33:13

The contestants have ten minutes to choose their ingredients.

0:33:170:33:21

Today's larder has a Scottish theme,

0:33:210:33:24

with a choice of venison, grouse and a selection of seafood...

0:33:240:33:30

..as well as haggis, black pudding,

0:33:320:33:35

cheeses, wild mushrooms

0:33:350:33:38

and a wide range of fruit, vegetables,

0:33:380:33:42

herbs and spices.

0:33:420:33:45

I'm trying not to take everything.

0:33:450:33:47

That's kind of the difficulty, is seeing all these amazing ingredients

0:33:470:33:51

and trying to get it down to just one dish.

0:33:510:33:53

I'm a bit nervous about this one

0:33:540:33:55

cos it's a lot of stuff I don't normally cook.

0:33:550:33:58

But I do want to push myself.

0:33:580:34:00

Something's in my head, ticking along.

0:34:020:34:03

I'm going to go for a sweet,

0:34:030:34:05

so just making sure that everything is here.

0:34:050:34:08

Wow, what a bounty some of you have!

0:34:150:34:18

At the end of this, one of you is going home.

0:34:190:34:22

One hour, twenty minutes. Let's cook.

0:34:220:34:25

The professional kitchen was a fantastic experience for me.

0:34:360:34:38

It's not about having plates flying everywhere.

0:34:380:34:41

Even when we were dicing up a mango,

0:34:410:34:43

it's making sure your cubes are all perfectly even, the same size.

0:34:430:34:47

It's about precision.

0:34:470:34:49

It's about making sure you do everything properly.

0:34:490:34:51

Jamie, what's your dish today?

0:34:560:34:57

Um, so, obviously, I've been inspired by Scotland,

0:34:570:35:00

going up to the bench there and seeing some great produce,

0:35:000:35:03

so I'm doing pan-roasted venison

0:35:030:35:05

with some neeps and tatties and a haggis crumb.

0:35:050:35:08

Little bit of whiskey going into the dish,

0:35:080:35:10

just to give it that real Scottish heathery flavour.

0:35:100:35:12

Jamie, why did it say Scotland to you? You're not Scottish, are you?

0:35:120:35:15

Well, I'm Northern Irish,

0:35:150:35:17

so we're kind of brethren across the water there,

0:35:170:35:19

so I got quite inspired.

0:35:190:35:20

Saw the heather, saw the deer, got visions of the Highlands,

0:35:200:35:23

with the mist rolling in and the purple hills

0:35:230:35:26

and the stag up there, looking over his country.

0:35:260:35:29

I'm glad you're inspired by Scotland.

0:35:290:35:31

-I'm looking forward to the full kilt and bagpipes.

-Cool. Thanks, Gregg.

0:35:310:35:35

Jamie's ideas are sound.

0:35:390:35:41

However, the venison - he's cooking it in a water bath first,

0:35:410:35:45

then he's going to brown it.

0:35:450:35:47

OK, but he's going to have to make sure

0:35:470:35:49

that is cooked absolutely perfectly and I mean properly seasoned.

0:35:490:35:52

You've had 15 minutes already. Hotting up, innit?

0:35:550:35:58

Love the competition!

0:35:580:36:00

There's absolutely no room for error.

0:36:040:36:06

I just have to cook my absolute best.

0:36:060:36:08

It has to look perfect, it has to taste perfect.

0:36:080:36:11

Everyone is exceptional, so one little slip-up and that's it,

0:36:110:36:14

you're out. So, yeah...

0:36:140:36:16

Giovanna, there's lots of things I want to ask you

0:36:190:36:21

but you seem to be doing a dessert, yet you seem to have a pumpkin.

0:36:210:36:24

Yeah, I have a pumpkin.

0:36:240:36:25

I'm going to make a sweet pumpkin and vanilla puree.

0:36:250:36:28

I'm doing quite a lot of hazelnuts. Goes well with chocolate.

0:36:280:36:30

-It's a nice colour.

-What are you making?

0:36:300:36:32

I'm making a chocolate mousse with some caramelised pears,

0:36:320:36:35

a little hazelnut crumb, a yoghurt sorbet and a little pumpkin puree.

0:36:350:36:40

How do you feel after your time in the pro kitchen?

0:36:400:36:44

I feel really inspired. I was really glad that I was on dessert,

0:36:440:36:46

cos it's not really my thing, which is why I've chosen to do one today.

0:36:460:36:49

Did you have the shiny chocolate dessert?

0:36:490:36:51

Oh, my word, that was divine!

0:36:510:36:54

I don't think this will have quite the wow factor,

0:36:540:36:56

but I'm hoping that I'm going to take some of their plating elements.

0:36:560:37:00

-Prettiness on a plate.

-Hopefully.

0:37:000:37:02

Giovanna's got lots of process going on.

0:37:050:37:06

She's got a chocolate mousse which needs to set.

0:37:060:37:08

She's got a sorbet which she has to make sure she churns properly.

0:37:080:37:11

And she's got to make sure that her pumpkin puree falls off her bench

0:37:110:37:14

and goes on the floor so she can't use it.

0:37:140:37:16

Chocolate and pumpkin?

0:37:180:37:20

Back's aching, mind is spinning like those plates,

0:37:250:37:28

but I feel ready, I feel focussed. I'm really excited as well.

0:37:280:37:33

I can't wait to show John and Gregg what I can actually do.

0:37:330:37:37

Imran, how did you find the pro kitchen?

0:37:400:37:44

I found it incredibly tricky. It gave me nightmares at the time.

0:37:440:37:48

I'm still getting nightmares about that plating up.

0:37:480:37:51

-But I just tried my best.

-What's your dish?

0:37:510:37:55

Poached quince with frangipane tart

0:37:550:37:57

and I'm serving that with a creme anglaise.

0:37:570:38:00

What do you want for your food now?

0:38:000:38:02

It's very hard for a food magpie like myself.

0:38:020:38:05

I really like all different styles.

0:38:050:38:07

I would like to refine it a little bit more

0:38:070:38:10

but still being all about the taste.

0:38:100:38:12

Yes, he's making pastry, yes, he's making frangipane

0:38:170:38:20

and he's poaching a quince. But this is knockout week.

0:38:200:38:23

Could be perfect. Could be. But it sounds a bit safe.

0:38:230:38:27

You are halfway.

0:38:290:38:31

40 gone, 40 left.

0:38:310:38:33

Smells good in here, guys.

0:38:330:38:35

Today, I want to show John and Gregg

0:38:380:38:41

that I have learnt from the restaurant.

0:38:410:38:43

I've got some pretty out there ideas,

0:38:430:38:45

but they are pretty out there, and maybe I think invention test

0:38:450:38:48

with some beautiful produce maybe isn't the time to do it.

0:38:480:38:51

-What are you making?

-The fallow deer with some pickled blackberries.

0:38:550:38:59

I'm doing a crumb with toasted hazelnuts and the black pudding

0:38:590:39:03

with some glazed carrots, cavolo nero,

0:39:030:39:06

parsnip puree and parsnip crisps.

0:39:060:39:08

OK, so are you on a bit of a mission now, do you think?

0:39:080:39:11

I'm doing fairly classical cooking today, but it's that thing about,

0:39:110:39:14

"You've got to learn the rules to break the rules."

0:39:140:39:16

Yeah, Heston can only do the crazy stuff he can do

0:39:160:39:19

-because he first learnt how to do all of the disciplines.

-Exactly.

0:39:190:39:23

If she can pull off this classic, I'll be really, really impressed.

0:39:260:39:29

But that means the venison has got to be cooked beautifully,

0:39:290:39:32

the vegetables have got to be sweet and really well seasoned,

0:39:320:39:35

the sauce has got to be really robust

0:39:350:39:37

and the parsnip puree silky-smooth but bold with parsnips

0:39:370:39:40

and the crisps across the top.

0:39:400:39:42

Invention test - I'm shaking like a leaf, you know,

0:39:470:39:50

because you've got to think on your feet

0:39:500:39:52

and then you've got to do it against the clock

0:39:520:39:54

and present something restaurant standard,

0:39:540:39:56

you know, this time round. So, I'm a bit, yeah, scared.

0:39:560:40:01

-What are you making?

-So, I'm not really a big dessert person.

0:40:050:40:08

I prefer the savoury, but I thought I would push myself today,

0:40:080:40:11

so I'm going for a poached pear with a walnut crumb.

0:40:110:40:16

I am doing a homemade gingerbread sponge, some red wine granita

0:40:160:40:20

and then I am trying some beetroot chips with a blue cheese mascarpone.

0:40:200:40:24

And you know, do you,

0:40:240:40:26

-how they're all going to sit together on this plate?

-Yes, I do.

0:40:260:40:29

Because you mastered the technique of presentation in the restaurant.

0:40:290:40:32

Yeah, it's going to look beautiful.

0:40:320:40:34

Poached pear, ginger cake and walnut, I think sounds fantastic.

0:40:370:40:40

But in the mascarpone, there's blue cheese

0:40:400:40:43

and we've got a red wine granita - a red wine ice!

0:40:430:40:46

And beetroot crisps! Wow!

0:40:460:40:49

Guys, word of warning. You have just 20 minutes left.

0:40:510:40:55

Just 20 minutes, please.

0:40:550:40:58

I feel confident, I feel nervous, I feel terrified.

0:41:050:41:09

But we're down to the final 12 and one of us has got to win it,

0:41:090:41:13

so it could, it could be me.

0:41:130:41:16

-How was the restaurant, Lorna?

-It was a lot of fun.

0:41:190:41:22

I learnt a lot about how to work quickly and efficiently

0:41:220:41:24

and not to annoy everyone else around you.

0:41:240:41:28

Mate, I've built a career out of annoying everybody around me!

0:41:280:41:31

What are you making?

0:41:310:41:33

Butternut squash and sage tortellini

0:41:330:41:35

with a pumpkin veloute, sage and brown butter sauce,

0:41:350:41:39

some little bits of pancetta and pine nuts.

0:41:390:41:41

Very, very much classic Italian, this.

0:41:410:41:44

Well, cos I've done a lot of game before already,

0:41:440:41:46

I didn't want to cook that again, and something that was maybe

0:41:460:41:49

a little bit different to what everyone else was doing.

0:41:490:41:51

-Any concerns about this now?

-Yeah, I need to crack on now.

0:41:510:41:54

-So, your biggest concern is me.

-Is you, yeah.

-Thank you.

-Thank you.

0:41:540:41:59

It sounds really lovely.

0:42:020:42:04

If she gets the pasta right, if the filling is strong, that'll be great.

0:42:040:42:07

I hope there's enough power in it.

0:42:070:42:09

Guys, you have five minutes.

0:42:110:42:14

Just five minutes, please.

0:42:140:42:17

Sixty seconds. One minute left.

0:42:230:42:25

OK, stop, stop. Thank you very much.

0:42:360:42:39

-SHAUNA:

-Look at you again - bold, beautiful.

0:42:410:42:44

-LORNA:

-Fab-u-lous!

-LAUGHTER

0:42:440:42:46

-GIOVANNA:

-It looks so good!

0:42:460:42:48

Well done.

0:42:490:42:50

This is an important part of the competition and because of that,

0:42:500:42:53

we've got somebody very important to come in and help us judge.

0:42:530:42:57

Somebody who has built an amazing career

0:42:590:43:02

centred on the love of Scottish produce - Tom Kitchin.

0:43:020:43:06

GREGG LAUGHS

0:43:100:43:13

-You all right, Chef?

-How are we?

-Afternoon, Tom.

0:43:130:43:17

Some of you look delighted, others look absolutely terrified.

0:43:180:43:22

Terrified.

0:43:220:43:24

Lorna, please come and join us.

0:43:260:43:28

Lorna has made butternut squash and sage tortellini

0:43:370:43:42

with roasted squash, bacon,

0:43:420:43:45

pine nuts, pickled girolles,

0:43:450:43:48

crispy sage and pumpkin veloute.

0:43:480:43:52

The filling in the tortellini is very, very good.

0:44:050:44:08

But the pasta's too thick.

0:44:100:44:11

The pumpkin sauce as well,

0:44:120:44:15

for me, should have a pumpkiny kind of colour to it.

0:44:150:44:19

At this level, at this competition stage now,

0:44:190:44:21

it just needs that little bit more finesse.

0:44:210:44:23

But the marriage, the idea, it could have been brilliant.

0:44:230:44:27

Just needs a bit of tweaking.

0:44:270:44:28

"Veloute" translates as "velvet" - a velvet sauce.

0:44:300:44:34

And your sauce is thin and it shouldn't be.

0:44:340:44:38

I think your flavours are good. I think your pasta lets the dish down.

0:44:380:44:41

I think, with thinner pasta,

0:44:430:44:45

we may have all been discussing this dish differently.

0:44:450:44:48

But such small margins are what divides

0:44:480:44:51

the OK from the good, isn't it?

0:44:510:44:53

I do feel a bit kind of deflated.

0:44:550:44:57

The standard is so high and everyone else's food looks so good,

0:44:570:45:01

so it really comes down to the smallest little things.

0:45:010:45:04

Lyndsay, up you come, please.

0:45:040:45:07

Lyndsay's cooked roasted venison

0:45:150:45:18

with pickled blackberries,

0:45:180:45:20

a blackberry reduction,

0:45:200:45:23

pureed parsnips,

0:45:230:45:25

cavolo nero, carrots

0:45:250:45:28

and a toasted hazelnut and black pudding crumb,

0:45:280:45:31

served with a venison jus.

0:45:310:45:34

Lyndsay, that's an outstanding plate of food.

0:45:470:45:51

Really?

0:45:510:45:52

-TOM:

-The venison is cooked to perfection.

-LYNDSAY:

-Thank you.

0:45:520:45:55

The puree is beautiful. The blackberries work fantastically

0:45:550:45:58

with the venison.

0:45:580:46:00

Attention to detail for an amateur cook -

0:46:000:46:02

you should be very, very proud.

0:46:020:46:04

Oh, wow, I really am, yeah.

0:46:050:46:07

Throughout this competition, Lyndsay,

0:46:070:46:09

you've always been very experimental, very adventurous.

0:46:090:46:12

Today, you went classic and it suits you.

0:46:120:46:15

-It's lovely!

-Thanks.

0:46:150:46:17

I love the way you cooked the venison,

0:46:170:46:19

but what really impresses me is the quality of your sauce,

0:46:190:46:23

which just enhances the venison flavour up another notch.

0:46:230:46:27

I can't believe that that just happened, actually.

0:46:290:46:33

Tom Kitchin? For goodness' sake!

0:46:330:46:36

GREGG LAUGHS

0:46:380:46:41

Imran has created a poached quince and frangipane tart,

0:46:500:46:55

compressed quince, hazelnut crumb

0:46:550:46:59

and served with creme anglaise.

0:46:590:47:02

I think the use of quince was inspired

0:47:150:47:17

and to poach it as well as you have and take the time,

0:47:170:47:20

it becomes lovely, honey-sweet, rich.

0:47:200:47:22

But the tart itself is just not good.

0:47:220:47:25

The pastry's not cooked properly, it's very almondy,

0:47:260:47:29

the anglaise is too thin.

0:47:290:47:31

OK.

0:47:310:47:32

The best part of the dish is the quince. You've poached it well.

0:47:330:47:37

I love the flavours, I love the idea.

0:47:380:47:40

-I wish it could have been executed better.

-Yeah, me too.

0:47:400:47:44

Rationale sometimes just goes out the window,

0:47:460:47:49

so another five minutes here, a bit less flapping there, perhaps,

0:47:490:47:54

but that's the way it played out today, so, yeah...

0:47:540:47:59

Giovanna has cooked caramelised pears with chocolate mousse,

0:48:080:48:13

served with a hazelnut and sable crumb,

0:48:130:48:16

sweet pumpkin puree

0:48:160:48:19

and a yoghurt sorbet.

0:48:190:48:21

I'm really happy that the pear is poached and it's cooked properly.

0:48:290:48:32

The hazelnut and the chocolate works well.

0:48:320:48:35

But then, all of a sudden, there's like pumpkin

0:48:350:48:38

and the pumpkin, I don't really understand what it's doing there.

0:48:380:48:41

Mm-hmm.

0:48:410:48:43

I think your flavours are really, really good.

0:48:430:48:46

-My issue here is one of texture.

-Right.

0:48:460:48:49

You've put three very soft things on a plate.

0:48:490:48:52

Your pears are poached really nicely,

0:48:520:48:55

you've got a decent chocolate mousse,

0:48:550:48:56

I really love that yoghurt sorbet. But they all don't belong together.

0:48:560:49:00

It's really tough.

0:49:020:49:03

I think I just made a bad choice on some of the stuff

0:49:030:49:06

and some of it was great, which is good.

0:49:060:49:08

Jamie has made sous-vide and pan-roasted venison

0:49:150:49:19

with roasted potatoes,

0:49:190:49:22

turnip puree,

0:49:220:49:24

roasted shallots

0:49:240:49:26

and haggis crumb,

0:49:260:49:28

with a whiskey and venison sauce.

0:49:280:49:31

It sounds like a celebration of Scotland.

0:49:330:49:35

Let's see if it is a celebration.

0:49:350:49:37

That was the aim, so fingers crossed.

0:49:370:49:39

The flavour's kind of worked in a crazy kind of way.

0:49:460:49:49

I actually quite enjoy the pepperiness of the haggis.

0:49:490:49:52

The venison was cooked very well.

0:49:520:49:54

The sauce - I can taste the whiskey in it, it's not too overpowering.

0:49:540:49:59

-It's got potential.

-I'm with Tom on this.

0:49:590:50:02

I think it's a great start as a dish,

0:50:020:50:04

but I think you can work on it

0:50:040:50:06

and I think it can become really, really special.

0:50:060:50:08

I can't pick fault with it,

0:50:080:50:10

but I think what would really make that come alive

0:50:100:50:13

is a richer, deeper sauce.

0:50:130:50:14

I'm constantly thinking about what John's going to say,

0:50:170:50:19

what Gregg's going to say,

0:50:190:50:21

and I think that's throwing me off slightly,

0:50:210:50:23

so I need to be more confident in myself.

0:50:230:50:25

Shauna has made a duo of pears,

0:50:340:50:37

poached in rioja and port...

0:50:370:50:39

..with blue cheese mascarpone cream

0:50:410:50:43

and a walnut and pecan crumb...

0:50:430:50:46

..treacle gingerbread

0:50:470:50:49

and a red wine granita.

0:50:490:50:52

Just these bits on here, Shauna - cinnamon stick, star anise.

0:50:550:50:59

The problem is that not everybody knows you can't eat them.

0:50:590:51:03

The pear is poached really, really well.

0:51:110:51:14

It's not too strong, it's not too sweet. After that...

0:51:140:51:17

I don't really know what to say after that, really.

0:51:170:51:20

Um, the lavender, the cinnamon, the blue cheese, the granita...

0:51:200:51:25

I mean... Whoa.

0:51:250:51:27

I'm really sorry. It didn't work for me.

0:51:280:51:30

OK.

0:51:300:51:31

The problem is it doesn't all go together. It's just too confused.

0:51:310:51:36

The blue cheese, I honestly cannot make my mind up

0:51:370:51:39

whether I like it or dislike it. I would probably leave it out.

0:51:390:51:42

Gutted. What can I say?

0:51:450:51:46

It's Tom Kitchin and I've been following him for years,

0:51:460:51:49

I have his books and stuff.

0:51:490:51:50

Obviously, it looked maybe prettier than it tasted, but there you go.

0:51:500:51:55

Thank you very much indeed for all your hard work.

0:52:010:52:04

At the start of this, we said that one of you would be leaving us.

0:52:040:52:07

What we'd like to do is ask you to step outside

0:52:070:52:09

and we'll call you back in as soon as we've made our decision.

0:52:090:52:12

-Off you go.

-GIOVANNA:

-Thank you.

-LYNDSAY:

-Thanks.

0:52:120:52:14

-Tom, a pleasure. Thank you very much.

-Thank you very much.

0:52:250:52:27

-Thanks for your help.

-Lovely to see you, Tom.

-Good luck, guys.

0:52:270:52:30

-Thank you very much.

-Thank you.

0:52:300:52:32

Tom was critical. You'd expect him to be, wouldn't you?

0:52:390:52:42

He's going to judge everybody by his own standards.

0:52:420:52:44

But this is knockout week.

0:52:440:52:45

We are looking for finesse. We're looking for our champion.

0:52:450:52:48

Tom - he loved Lyndsay. He absolutely loved Lyndsay's dish.

0:52:490:52:54

He was in raptures about it - the way she'd cooked the meat,

0:52:540:52:56

the quality of her sauce, her choice of accompaniments.

0:52:560:52:59

I think Lyndsay did a great job, a great, great job.

0:52:590:53:01

Lyndsay goes straight through.

0:53:010:53:02

Jamie had a quality round. There were few faults on his plate.

0:53:030:53:07

There were suggestions on how Jamie's plate could be better.

0:53:070:53:10

I'd like a bit more seasoning

0:53:100:53:12

but you have to say it was a good plate of food.

0:53:120:53:14

Giovanna's a good cook, that's for sure.

0:53:150:53:17

But there were issues with her plate.

0:53:170:53:19

For me, all I wanted was some texture,

0:53:190:53:21

something a little bit firmer to put all those soft things on.

0:53:210:53:24

Lorna's problem was obvious

0:53:260:53:28

and that was that her pasta was far too thick.

0:53:280:53:31

All she had to do was roll that pasta out a little bit thinner

0:53:310:53:33

because the filling was sound, the sauce had flavour

0:53:330:53:36

and the garnish was really tasty.

0:53:360:53:39

Lorna and Giovanna didn't present us with perfect dishes

0:53:390:53:43

but I think their food was actually good enough.

0:53:430:53:45

We've got two people here in danger of going home.

0:53:450:53:49

Shauna had some ideas that Tom Kitchin thought were unusual.

0:53:510:53:56

It just didn't work.

0:53:560:53:58

It's Shauna throwing so many things at the one plate, a cacophony.

0:53:580:54:03

Imran served us a quince and frangipane tart.

0:54:040:54:07

What a wonderful idea.

0:54:070:54:08

Unfortunately, the only part of the dish

0:54:080:54:11

that was any good was that poached quince.

0:54:110:54:13

What happened to Imran today?

0:54:130:54:15

When you've been given some negative feedback,

0:54:170:54:20

you do start to question your level of skill

0:54:200:54:22

and you think, "Maybe it is my time to go. Maybe I'm out of my league."

0:54:220:54:26

But if I get through, then tomorrow's another day.

0:54:260:54:29

Pretty tough day. I gave it my all. Unfortunately, not up to par.

0:54:300:54:35

I just don't know what to say, don't know what to say.

0:54:350:54:39

Yeah, hopefully not going home.

0:54:390:54:42

I think one of these contestants here

0:54:420:54:44

has just had a drink from the last chance saloon.

0:54:440:54:47

Thank you all very, very much for your efforts.

0:55:010:55:03

It's been a tough decision, but we've made that decision.

0:55:050:55:08

The contestant leaving us...

0:55:130:55:16

-..is Shauna.

-OK.

0:55:190:55:21

-Shauna, lovely to have met you.

-Well done, guys.

0:55:210:55:23

Lovely to have met you.

0:55:230:55:25

Deflated and a bit upset that I couldn't have gone further.

0:55:290:55:32

I am really thrilled to have got this far.

0:55:320:55:35

It's given me the confidence to go forward now.

0:55:350:55:38

I'd love to have my own little boutique catering company,

0:55:380:55:41

so it's definitely given me the confidence to pursue my dream.

0:55:410:55:44

Someone like Tom Kitchin... Sorry, I still can't believe he said that.

0:55:560:55:59

Ridiculously happy. Can't stop smiling.

0:55:590:56:01

I'm thrilled I'm still here. I think it's one of those things

0:56:020:56:05

where you just have to look forward to the next step.

0:56:050:56:07

'It just feels really exciting.'

0:56:070:56:10

It feels like you're getting into the real meat of the competition,

0:56:100:56:13

so I'm excited to see what comes.

0:56:130:56:16

Final ten is insane, but I know it's going to get harder,

0:56:160:56:19

I know it's going to get more exciting.

0:56:190:56:21

I'm really, really pleased to be here still.

0:56:210:56:23

Don't! 'Positives - I'm through to the next round,'

0:56:230:56:26

so I can't ask for more than that at the moment.

0:56:260:56:30

Onwards to the next round and I'll try and be better.

0:56:300:56:33

No, I WILL be better.

0:56:330:56:35

Tomorrow night,

0:56:420:56:43

the final ten are back for the last challenge of knockout week.

0:56:430:56:49

-All that stands between them and a semifinal place...

-It's hot!

0:56:490:56:54

..is one exceptional plate of food.

0:56:540:56:57

It tastes great, it looks great, it smells great.

0:56:570:57:01

-It really, really works.

-That's just absolutely delicious.

0:57:010:57:04

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