0:00:02 > 0:00:04The MasterChef semifinals continue.
0:00:07 > 0:00:11Last night, DJ and drummer Lindsay was sent home.
0:00:15 > 0:00:18Tonight, the competition steps up a gear,
0:00:18 > 0:00:21with the final eight competing in teams of four...
0:00:21 > 0:00:22Whoa!
0:00:22 > 0:00:24Just trying to get this first lot of fish on.
0:00:24 > 0:00:27- Come on, Steve.- I've got to make this ASAP.
0:00:27 > 0:00:29I think there'll be food out,
0:00:29 > 0:00:32but it's going to come with a huge slice of panic.
0:00:33 > 0:00:36..before one more cook will be sent home.
0:00:36 > 0:00:39It's great to get this far, but I don't feel like I'm done yet.
0:00:41 > 0:00:43It's getting so close to the final now,
0:00:43 > 0:00:45you do start to get a bit of a taste for it
0:00:45 > 0:00:47and you want to go further.
0:00:48 > 0:00:51I'm nervous every single time I go into that kitchen.
0:00:51 > 0:00:52Each time there is more at stake.
0:01:00 > 0:01:02It's early morning,
0:01:02 > 0:01:05and the contestants are heading out of London to face a challenge
0:01:05 > 0:01:08which will push them to their limits...
0:01:10 > 0:01:13..to the home of one of Britain's most popular
0:01:13 > 0:01:16and successful television dramas.
0:01:16 > 0:01:18MONITOR BEEPS
0:01:22 > 0:01:24ALARM BEEPS
0:01:24 > 0:01:26Charge to 20.
0:01:26 > 0:01:27PADS WHINE
0:01:27 > 0:01:29- Charged.- Shock.
0:01:29 > 0:01:31REGULAR BEEPING
0:01:34 > 0:01:35She's back.
0:01:42 > 0:01:45SIRENS WAIL
0:01:46 > 0:01:48OK guys, nice and quiet, please.
0:01:48 > 0:01:50And...action!
0:02:00 > 0:02:03Good morning, and welcome to the operating theatre
0:02:03 > 0:02:05here at Holby City.
0:02:05 > 0:02:10This much-loved and long-running drama is now in its 19th series
0:02:10 > 0:02:14and you, today, are going to prepare and cook lunch
0:02:14 > 0:02:18for 120 of the cast and crew.
0:02:20 > 0:02:21A big challenge, this.
0:02:21 > 0:02:24So we're splitting you into two teams.
0:02:24 > 0:02:30Faye, Giovanna, Brodie and Alison, you are one team.
0:02:30 > 0:02:35The other team, Saliha, Jamie, Steve and Lorna.
0:02:35 > 0:02:38And as you can see, I've decided to scrub up...
0:02:40 > 0:02:42..ready for a proper operation
0:02:42 > 0:02:44because, at the end of this,
0:02:44 > 0:02:47Gregg and I will choose our favourite team.
0:02:47 > 0:02:50The losing team are going straight back to the MasterChef kitchen
0:02:50 > 0:02:52and they're going to have to fight it out
0:02:52 > 0:02:54for their place in the competition.
0:02:54 > 0:02:58There are large tents outside.
0:02:58 > 0:03:01I suggest you go and find them.
0:03:05 > 0:03:07It is a big feat. There's a lot of pressure.
0:03:07 > 0:03:10To cook for the cast of Holby City, it's going to be pretty challenging.
0:03:10 > 0:03:14I'm quite happy about cooking for large numbers.
0:03:14 > 0:03:16I do quite large numbers at home.
0:03:16 > 0:03:18I've got a massive family.
0:03:18 > 0:03:20Not quite THAT big, obviously.
0:03:20 > 0:03:22I will probably just do what I'm told,
0:03:22 > 0:03:24a lot like university group work!
0:03:26 > 0:03:28I'll make an appearance.
0:03:28 > 0:03:32Each team has four hours' cooking time
0:03:32 > 0:03:37to produce 60 main courses for the 120 cast and crew.
0:03:37 > 0:03:41The blue team must create a dish using three whole halibut.
0:03:42 > 0:03:45Halibut, which we can fillet and put into small pieces.
0:03:45 > 0:03:49Cos sea vegetables need zero cooking time, as does samphire.
0:03:49 > 0:03:53- So that's good.- We could do a tomato-based sort of shrimp thing.
0:03:53 > 0:03:54No, mate. I don't know.
0:03:54 > 0:03:57The first idea with the halibut and sea vegetables was better.
0:03:59 > 0:04:04The red team's challenge is to create a main from 30 whole ducks.
0:04:04 > 0:04:06- I have an idea.- OK, go on.
0:04:06 > 0:04:09Roast the duck with a carrot and honey puree.
0:04:09 > 0:04:10- Yeah, yeah.- Would be nice.
0:04:10 > 0:04:13I just think if we do a gratin, we can make a big batch.
0:04:13 > 0:04:15It's got an hour in the oven, or whatever.
0:04:15 > 0:04:17No, you're right. You're right.
0:04:17 > 0:04:19- Yeah, you are right. - And we can just spoon it.
0:04:19 > 0:04:24Both teams will also have to make 15 vegetarian main courses.
0:04:24 > 0:04:26I mean, you could do a pasta vegetarian.
0:04:26 > 0:04:28I mean, I can do that.
0:04:28 > 0:04:31If we make one, don't make lots.
0:04:31 > 0:04:34- Yeah.- Have we got a wheat-y brown flour?
0:04:34 > 0:04:35Strong wholemeal bread flour?
0:04:35 > 0:04:37I can make aloo paratha.
0:04:37 > 0:04:39Could you do 15?
0:04:39 > 0:04:42Yes, I could make 15 parathas with my eyes closed, mate.
0:04:42 > 0:04:46They'll also need to produce 60 portions of dessert each.
0:04:46 > 0:04:48To be honest, the first thing I thought of was
0:04:48 > 0:04:51bread-and-butter pudding because you've got brioche.
0:04:51 > 0:04:53I'd definitely put the dates in, and custard.
0:04:53 > 0:04:54Bob's your uncle.
0:04:54 > 0:04:56We could do bread-and-butter pudding with boozy caramelised pears.
0:04:56 > 0:04:59The man over there, you go boozy caramelised pears,
0:04:59 > 0:05:00and watch his face.
0:05:02 > 0:05:04- Something with chocolate. - Something with chocolate.
0:05:04 > 0:05:07And there's loads of vanilla. Oh, we can do some kind of cakey thing.
0:05:07 > 0:05:10You bake one big one, yeah? You portion it.
0:05:10 > 0:05:12Because that'll be so easy.
0:05:12 > 0:05:14- OK.- That was baked, anyway.
0:05:14 > 0:05:16OK, OK. OK.
0:05:17 > 0:05:19Do you have an idea of what you're cooking?
0:05:19 > 0:05:22We'd like to do duck with a port and blackberry sauce,
0:05:22 > 0:05:24and we'd like to confit the legs
0:05:24 > 0:05:27and make a little bonbon with the black pudding and chestnuts.
0:05:27 > 0:05:29Our vegetarian meal is...?
0:05:29 > 0:05:31We're going to do ravioli with a pumpkin veloute
0:05:31 > 0:05:33with some sauteed girolles,
0:05:33 > 0:05:37and a sort of, like, breadcrumb, pangrattato-style thing.
0:05:37 > 0:05:38And our pudding is...?
0:05:38 > 0:05:41Bread-and-butter pudding with poached pears
0:05:41 > 0:05:42and a butterscotch sauce.
0:05:42 > 0:05:44Fabulous, really, really good.
0:05:44 > 0:05:48So big, bold, beautiful, deliciously wonderful things.
0:05:48 > 0:05:49FAYE LAUGHS
0:05:49 > 0:05:51Look forward to it.
0:05:54 > 0:05:57We were looking at halibut on a butter bean mash
0:05:57 > 0:05:58with some of the sea vegetables.
0:05:58 > 0:06:00What's your vegetarian dish?
0:06:00 > 0:06:02It's going to be stuffed aloo paratha.
0:06:02 > 0:06:04What's a aloo paratha?
0:06:04 > 0:06:08It's like a stuffed flatbread with a smoked-aubergine curry,
0:06:08 > 0:06:11- kachumber and a green chutney. - Brilliant. Brilliant.
0:06:11 > 0:06:12Dessert is what?
0:06:12 > 0:06:17Chocolate-and-hazelnut torte, and amaretti crumb and vanilla custard.
0:06:17 > 0:06:20Nice. And how many have you got to make?
0:06:20 > 0:06:23- Only 60 of them!- Jamie, have you been edged out a bit?
0:06:23 > 0:06:24Have you actually got a role here?
0:06:24 > 0:06:27I see my role is checking that everyone's happy,
0:06:27 > 0:06:30helping out with absolutely everyone's dish as we go through.
0:06:30 > 0:06:31Do you know what?
0:06:31 > 0:06:34I think one of the most important members of the team is the one
0:06:34 > 0:06:37- that actually rolls their sleeves up and runs between each person.- Yes.
0:06:39 > 0:06:43These guys have never fed 120 people before.
0:06:48 > 0:06:50The fact is, the challenge is enormous.
0:06:50 > 0:06:53- Well, I'll work there.- Yeah. - You work here.
0:06:53 > 0:06:54Right.
0:06:54 > 0:06:57Cooked for about 12 people for Christmas dinner.
0:06:57 > 0:07:01But 12's a bit different to...120.
0:07:01 > 0:07:04I've got confidence in them as individuals.
0:07:04 > 0:07:08They have got to mould and gel together really quickly.
0:07:08 > 0:07:12It is essential to be on the winning team
0:07:12 > 0:07:14because we get immunity in one round
0:07:14 > 0:07:17and that is such a big deal at this stage in the competition.
0:07:19 > 0:07:22We're just going to make a plan, stick it up on the fridge
0:07:22 > 0:07:24so everybody knows exactly what they're doing
0:07:24 > 0:07:26and at what time, so if anybody's falling behind or anything,
0:07:26 > 0:07:30they can pull other people in to help so it keeps us nicely on track
0:07:30 > 0:07:33for everything. Hold that on there for me.
0:07:33 > 0:07:35Right, ready?
0:07:35 > 0:07:38- OK.- Yes, let's do it.- Go, team.
0:07:39 > 0:07:42Mum-of-three Faye is leading the red team,
0:07:42 > 0:07:46and is taking charge of prepping 50 duck breasts.
0:07:46 > 0:07:49I need to get these ducks boned out and ready and scored
0:07:49 > 0:07:52and render down the fat so we can pop them in the oven,
0:07:52 > 0:07:54and that's probably going to take some time
0:07:54 > 0:07:56because there's a hell of a lot to do.
0:07:56 > 0:07:58Oh, this is some fatty duck.
0:07:58 > 0:07:59These ducks haven't done much walking.
0:07:59 > 0:08:01I like to make a few spares.
0:08:01 > 0:08:04I think it stems from having a large family,
0:08:04 > 0:08:05and everybody's always hungry.
0:08:05 > 0:08:06Ten legs, Alison.
0:08:06 > 0:08:08Beauty. Thank you, my dear.
0:08:08 > 0:08:11OK, I'm going to get these on the pressure cooker.
0:08:11 > 0:08:16Marketing consultant Alison is also helping out with the duck main.
0:08:16 > 0:08:20So I'm making the duck leg bonbons.
0:08:20 > 0:08:23Faye's just given me the legs. I'm going to pressure-cooker them
0:08:23 > 0:08:25and the meat's sort of falling off the bone,
0:08:25 > 0:08:27I'll pick that off and then I have to make some shallots,
0:08:27 > 0:08:31breadcrumbs, black pudding, herbs, etc, etc.
0:08:33 > 0:08:37- How is it going down there? How is the pasta going?- Yes, fine.
0:08:37 > 0:08:38Good.
0:08:38 > 0:08:41Taking control of the vegetarian dish,
0:08:41 > 0:08:44music teacher Giovanna starts to make the pasta dough
0:08:44 > 0:08:46for the 45 ravioli.
0:08:48 > 0:08:50# Pasta, pasta
0:08:50 > 0:08:53# So much pasta... #
0:08:55 > 0:08:57SHE GROANS
0:08:57 > 0:08:59So I'm trying to use the pasta machine but it's so tough
0:08:59 > 0:09:03cos it's so cold, it's not going through very well.
0:09:03 > 0:09:05Store designer Brodie
0:09:05 > 0:09:08is responsible for the red team's 60 desserts.
0:09:08 > 0:09:10I feel like the Eggman.
0:09:10 > 0:09:14He starts by spicing the custard for the bread-and-butter pudding.
0:09:14 > 0:09:16You don't want to over-spice it, make it too powerful.
0:09:16 > 0:09:19Putting star anise in it, that's quite a potent flavour.
0:09:19 > 0:09:22Trying to up the quantities but without going too crazy.
0:09:24 > 0:09:27- I've times the quantities of the recipe by 12.- Yeah.
0:09:27 > 0:09:29Maybe I would put one vanilla thing
0:09:29 > 0:09:31but I don't want to put loads and loads of vanilla.
0:09:31 > 0:09:33Maybe, what, six or seven vanilla pods?
0:09:33 > 0:09:36- Do you think?- Yeah. Six. Six or seven.
0:09:36 > 0:09:39Because, obviously, the quantities are so vast.
0:09:39 > 0:09:41- Maybe eight.- Yeah.
0:09:42 > 0:09:45- It's just so tricky to do. - It's so hard to know!
0:09:49 > 0:09:50All right, is everybody on track?
0:09:50 > 0:09:53I'm maybe five minutes behind.
0:09:53 > 0:09:55OK. Alison, how are you getting on?
0:09:55 > 0:09:58Good. I'm going to take these duck legs out in a minute.
0:09:58 > 0:10:00That's all right.
0:10:00 > 0:10:02So everything's nice and quiet,
0:10:02 > 0:10:05and everyone's just sort of, like, trucking on with their jobs.
0:10:05 > 0:10:08But no doubt the chaos will kick off soon enough!
0:10:08 > 0:10:10There's going to be no chaos here!
0:10:13 > 0:10:14In the blue tent,
0:10:14 > 0:10:18team leader Steve has to quickly get to grips with prepping
0:10:18 > 0:10:20a 12kg halibut.
0:10:20 > 0:10:23To get the chance to do something like this on a fish like that,
0:10:23 > 0:10:26is amazing, you know? I'd never be able to do that at home.
0:10:26 > 0:10:28It's a bit nerve-racking.
0:10:28 > 0:10:29It's not a cheap fish.
0:10:33 > 0:10:34Slowly, gently.
0:10:34 > 0:10:37Just let the weight of the fish do the work, OK?
0:10:41 > 0:10:43- Well done.- Could be worse!
0:10:47 > 0:10:51Helping Steve with the main course is wine merchant Jamie.
0:10:51 > 0:10:54There's a lot of pressure to get it right today.
0:10:54 > 0:10:56We've got the cast and crew of
0:10:56 > 0:10:59one of Britain's most famous television shows.
0:10:59 > 0:11:01What are you doing?
0:11:01 > 0:11:04They only get an hour for lunch, so we've got to be on time.
0:11:05 > 0:11:09His first task is to prep the langoustines.
0:11:09 > 0:11:11Bisque's going to sit around the halibut,
0:11:11 > 0:11:14just to add a nice rich, luxurious flavour to the dish.
0:11:16 > 0:11:17Watch this.
0:11:19 > 0:11:21Now burn it.
0:11:23 > 0:11:24And stir it.
0:11:24 > 0:11:26Now, on the bottom of that pot, it's all stuck and lovely.
0:11:26 > 0:11:29That's it, scrape it off. You're getting all the flavour of brandy.
0:11:29 > 0:11:32Those bits will make a difference to your sauce. Really scrape it off.
0:11:32 > 0:11:34Yeah, that smells great.
0:11:38 > 0:11:42Saliha is taking charge of the vegetarian dish
0:11:42 > 0:11:44with her knowledge of spicing.
0:11:44 > 0:11:46I think that's fantastic.
0:11:48 > 0:11:50This is the smoking process,
0:11:50 > 0:11:53so you have to burn them till they go completely charred
0:11:53 > 0:11:54and all the oil comes out.
0:11:54 > 0:11:56Take the burnt bits away and then you scoop the flesh out
0:11:56 > 0:11:58and use that in the curry.
0:11:58 > 0:12:00Indian dishes can be quite labour intensive,
0:12:00 > 0:12:02so although I'm only catering for 15,
0:12:02 > 0:12:05there's a hell of a lot of work to do to get to the stage
0:12:05 > 0:12:08where everything's ready and prepped and perfect.
0:12:08 > 0:12:11Outside, it's four degrees...
0:12:11 > 0:12:13Very, very cold.
0:12:13 > 0:12:16..and copywriter Lorna is struggling to melt the butter
0:12:16 > 0:12:20for her chocolate-and-hazelnut torte mixture.
0:12:20 > 0:12:22Do you have a microwave?
0:12:22 > 0:12:24Maybe put the whole bowl over the bisque.
0:12:26 > 0:12:28Yeah, much better now.
0:12:28 > 0:12:31How do you know you've got the mix right?
0:12:31 > 0:12:33It's a mixture that's tried and tested.
0:12:33 > 0:12:35It's just scaling it all up, I think, that's the challenge.
0:12:35 > 0:12:37It's kind of cold out there, and wintry.
0:12:37 > 0:12:39- Yeah.- Does it scream "torte" to you?
0:12:39 > 0:12:43It does when you put it with hot salted caramel sauce.
0:12:43 > 0:12:44Good answer.
0:12:53 > 0:12:54OK, here we go, shooting.
0:12:54 > 0:12:56Turnover.
0:12:56 > 0:12:57352, take one.
0:12:57 > 0:12:59And action.
0:12:59 > 0:13:01Jess, how are you feeling?
0:13:01 > 0:13:02Alive, so that's a start.
0:13:02 > 0:13:04OK.
0:13:04 > 0:13:06The Bafta-award-winning Holby City
0:13:06 > 0:13:10started as a spin-off from Casualty in 1999,
0:13:10 > 0:13:12and is on air 52 weeks a year.
0:13:12 > 0:13:14If you think about the hard work
0:13:14 > 0:13:18that goes into keeping a big BBC One show
0:13:18 > 0:13:19on screen all year round,
0:13:19 > 0:13:22there's just a complete army.
0:13:22 > 0:13:25There's cameramen, electricians,
0:13:25 > 0:13:28technicians, make-up artists.
0:13:28 > 0:13:31Key departments are, of course, the prosthetics.
0:13:32 > 0:13:36People tune in for the gore! People love the gore!
0:13:38 > 0:13:43I'm just kind of piping in fat that covers a lot of the organs.
0:13:43 > 0:13:45When you cut open your skin,
0:13:45 > 0:13:47there's loads of fat.
0:13:48 > 0:13:51People can't just film continuously for too long,
0:13:51 > 0:13:54they'll just get burnt out and stale.
0:13:54 > 0:13:57And they need to keep going, they need their fuel.
0:13:57 > 0:13:59Cut.
0:13:59 > 0:14:00Food's very important.
0:14:04 > 0:14:08There's now over an hour of cooking time gone.
0:14:08 > 0:14:12I've got one, two, three, four, five, six birds left back on here,
0:14:12 > 0:14:13but, that being said,
0:14:13 > 0:14:16I haven't trimmed these breasts or scored them yet.
0:14:18 > 0:14:21Alison's also falling behind schedule
0:14:21 > 0:14:23making the duck leg bonbons.
0:14:23 > 0:14:26Later than I wanted, but I think we're still OK.
0:14:27 > 0:14:29My biggest concern right now is timing.
0:14:29 > 0:14:31These guys are just going to have to push on.
0:14:31 > 0:14:34Alison has been making bonbons for one-and-a-half hours.
0:14:34 > 0:14:36They'd better be good.
0:14:36 > 0:14:40The biggest timing consideration with those is shaping them.
0:14:41 > 0:14:43Frying them. There's a lot to do.
0:14:45 > 0:14:47Giovanna's pasta dough is resting.
0:14:47 > 0:14:50Now she has to make the ricotta-and-Cheddar filling.
0:14:50 > 0:14:54The bit that's going to be really labour intensive is the rolling out,
0:14:54 > 0:14:56so I wanted to get ahead with this.
0:14:56 > 0:14:58This is pretty much done. All I have to do is chop herbs
0:14:58 > 0:15:00- and put them in.- What herbs are going in there?
0:15:00 > 0:15:02Parsley. And it has nutmeg in it and lemon zest.
0:15:02 > 0:15:05So no nice tarragon or anything like that in there?
0:15:05 > 0:15:07I think we've got quite a lot going on in the veloute.
0:15:07 > 0:15:09And what's going in the veloute?
0:15:09 > 0:15:11Chestnuts, pumpkin and apple.
0:15:11 > 0:15:12OK.
0:15:20 > 0:15:22- And what about you, young Brode? - The custard's made.
0:15:22 > 0:15:25I just need to get the bread in the trays.
0:15:25 > 0:15:28It's taken you an hour to get the custard made and line some trays?
0:15:28 > 0:15:30- Er...- You need to shift your butt.
0:15:30 > 0:15:34Those bread puddings are not in the oven yet,
0:15:34 > 0:15:35and they've got to be turned out,
0:15:35 > 0:15:37they've got to be cut, they've got to be portioned,
0:15:37 > 0:15:39and he hasn't seen a pear.
0:15:39 > 0:15:43This is spiced sugar with cinnamon and nutmeg.
0:15:43 > 0:15:47It's just going to go over the bread and then we add the custard,
0:15:47 > 0:15:50let it soak in, and then put it in the oven.
0:15:56 > 0:15:58You know, at home, you've got all day.
0:15:58 > 0:16:00You're not under a time constraint, you know,
0:16:00 > 0:16:02you can faff around with it for hours if you want,
0:16:02 > 0:16:04but the time constraint is very real,
0:16:04 > 0:16:08so we've got to motor on and get it done as quick as we possibly can.
0:16:08 > 0:16:10That red team has got to up a pace.
0:16:10 > 0:16:15The duck and the preparation of the duck has taken them by surprise.
0:16:17 > 0:16:21Over in the blue tent, Steve's team is on target.
0:16:21 > 0:16:22I've filleted both fish.
0:16:22 > 0:16:24Just starting to skin them now.
0:16:24 > 0:16:27Probably should have done that maybe the other way around,
0:16:27 > 0:16:28so there's three done, five to go.
0:16:28 > 0:16:30It's not bad. Then portion them up, so...
0:16:30 > 0:16:33But the real pressure will come just before service,
0:16:33 > 0:16:37when he has to cook all the halibut at the same time.
0:16:38 > 0:16:41Cooking a piece of fish perfectly is an expert job.
0:16:41 > 0:16:43- How do you feel about that? - It's a daunting task.
0:16:43 > 0:16:46If it goes over, it goes woolly and it's not very nice.
0:16:46 > 0:16:48And it's a beautiful, beautiful fish.
0:16:48 > 0:16:50The responsibility for cooking how many?
0:16:50 > 0:16:52- 50?- 50. - GREGG LAUGHS
0:16:52 > 0:16:54Just don't, don't, don't, don't.
0:16:54 > 0:16:56Mate, I don't know...
0:16:59 > 0:17:02Just got to keep an eye on this bisque as it cooks.
0:17:04 > 0:17:07How do you make a bisque in a tent in such a short time?
0:17:07 > 0:17:09There's enough flavour from the roasted langoustines...
0:17:09 > 0:17:12- Good man.- ..to really get some flavour in it.
0:17:12 > 0:17:14Impressive! Impressive!
0:17:14 > 0:17:16Right, the bisque is looking good.
0:17:16 > 0:17:20Sweet. If you've got a minute, maybe get a start on the beans.
0:17:20 > 0:17:23And then that's pretty much this whole dish done.
0:17:24 > 0:17:27With one chocolate-and-hazelnut torte in the oven,
0:17:27 > 0:17:30Lorna now moves on to making her second batch.
0:17:30 > 0:17:32I really do need a bigger bowl.
0:17:32 > 0:17:36But this is the biggest there is, so we're doing it in batches.
0:17:39 > 0:17:42How many trays of these have you got to make?
0:17:42 > 0:17:43- Two.- Just two trays?
0:17:43 > 0:17:47Yes, it's a really intense torte so we're doing a small amount of torte.
0:17:47 > 0:17:49- How many portions?- 60.
0:17:49 > 0:17:52You're not going to get 30 portions out of each tray. No way.
0:17:52 > 0:17:55We've got 1,500 square centimetres in each tray,
0:17:55 > 0:18:00so we're probably looking at about 40 in one tray if we're going small,
0:18:00 > 0:18:03or if we're going big, 20, 25 out of each tray.
0:18:07 > 0:18:09So, how many do you think you'll get out of this?
0:18:09 > 0:18:11Cos I'm thinking...30.
0:18:11 > 0:18:14- Look at the size and work it out that way.- It's pretty big, isn't it?
0:18:14 > 0:18:15It's huge.
0:18:15 > 0:18:19While Saliha cooks off her smoked-aubergine curry,
0:18:19 > 0:18:22her next task is to peel potatoes
0:18:22 > 0:18:26for the spiced filling to go in her paratha breads.
0:18:27 > 0:18:29So heavy!
0:18:31 > 0:18:33I've just got to make this ASAP.
0:18:33 > 0:18:35OK.
0:18:35 > 0:18:38That blue team seems really, really impressive right now.
0:18:38 > 0:18:40I mean, you look in there.
0:18:40 > 0:18:43That is a tidy, quiet, workmanlike kitchen.
0:18:46 > 0:18:48I don't want to speak too soon,
0:18:48 > 0:18:51but it's getting very close to a professional kitchen in there.
0:18:51 > 0:18:56And Steve really looks like he's over every single section.
0:18:57 > 0:18:59We've got the main elements all on the go now.
0:18:59 > 0:19:02We got some quite accurate timings courtesy of Jamie here.
0:19:02 > 0:19:05At the moment, it looks like we're pretty much going to hit those.
0:19:05 > 0:19:06Seems a little bit too calm.
0:19:06 > 0:19:08- It does, doesn't it?- Yes. - I'm thinking that, as well.
0:19:08 > 0:19:11Yeah, I always say that if it feels a bit too calm,
0:19:11 > 0:19:13- it's probably going to be too calm. - Yeah, yeah.
0:19:22 > 0:19:25MACHINE BEEPS
0:19:28 > 0:19:31- How's the liver?- Fine.
0:19:33 > 0:19:35Heart?
0:19:35 > 0:19:36Healthy.
0:19:38 > 0:19:40Kidneys?
0:19:40 > 0:19:41Hm.
0:19:41 > 0:19:43Too rare.
0:19:43 > 0:19:45MACHINE FLATLINES
0:19:48 > 0:19:49Come on, guys.
0:19:49 > 0:19:53One hour and 30 minutes of cooking time left.
0:19:53 > 0:19:55I thought I'd have these done in the first hour.
0:19:55 > 0:19:58That was pretty ridiculous, in hindsight.
0:20:00 > 0:20:01Come on, come on, come on.
0:20:01 > 0:20:04Faye has finally prepped all the duck.
0:20:04 > 0:20:06It took a lot longer than I thought.
0:20:06 > 0:20:08But she still needs to sear the breasts
0:20:08 > 0:20:10before they're cooked in the oven.
0:20:10 > 0:20:12How many duck breasts do you have to fry?
0:20:12 > 0:20:1450. At least.
0:20:16 > 0:20:18This is going to take ages.
0:20:18 > 0:20:20I think we're all a little behind.
0:20:24 > 0:20:27Can I ask you, when are you going to cook them?
0:20:27 > 0:20:29I'm going to cook them quite towards...
0:20:29 > 0:20:32near towards the end. And then I'm going to store them in a tray with
0:20:32 > 0:20:34butter and water in it so that they don't keep cooking,
0:20:34 > 0:20:36but they also don't lose any moisture or heat.
0:20:36 > 0:20:38That's getting the temperature absolutely right - too cold,
0:20:38 > 0:20:40they get waterlogged, too hot, they carry on cooking.
0:20:40 > 0:20:42Yeah. It is quite a fine balance.
0:20:42 > 0:20:45- Good luck, mate, I'm slightly scared for you.- Thank you.
0:20:46 > 0:20:49Oh, I tell you what. I'm a little bit nervous about that red team.
0:20:49 > 0:20:51I really am.
0:20:55 > 0:20:58Yeah, I think they're looking all right. Yeah.
0:20:58 > 0:21:00Quite pleased with that. It's going to blow away...
0:21:00 > 0:21:02I'll put one of these guys on...
0:21:02 > 0:21:04HE CHUCKLES
0:21:04 > 0:21:06With the bread-and-butter pudding cooked,
0:21:06 > 0:21:11Brodie still has to peel and poach 36 marsala-spiced pears.
0:21:12 > 0:21:1530 and then six extra, just because I love to peel.
0:21:18 > 0:21:20It's a never-ending pear story.
0:21:26 > 0:21:28- FAYE:- Oh!
0:21:28 > 0:21:30Whoa!
0:21:30 > 0:21:32Whoa.
0:21:32 > 0:21:34- Alison.- Yeah?- I need some help.
0:21:34 > 0:21:37I need to get some of these out, like, now.
0:21:40 > 0:21:42These are fine. These are fine.
0:21:42 > 0:21:44- Yeah?- Yeah.- You OK?
0:21:44 > 0:21:46You've only got one pan that's gone over.
0:21:46 > 0:21:50- You're all right, you're OK. - Woohoo.- You're OK.
0:21:56 > 0:21:59We're looking OK at the moment. Obviously, things are going
0:21:59 > 0:22:01to get a bit more hectic the closer we get to service.
0:22:01 > 0:22:04It's nice that it's all quite calm in here at the moment and
0:22:04 > 0:22:07everybody seems to be working methodically and well.
0:22:07 > 0:22:10There is a stark difference between by-the-seat-of-your-pants
0:22:10 > 0:22:14of the red kitchen, and the almost professionalism of the blue kitchen.
0:22:16 > 0:22:19Be scared of an Asian lady with a rolling pin.
0:22:22 > 0:22:26Saliha's spiced-potato filled paratha breads
0:22:26 > 0:22:28are ready for frying off.
0:22:30 > 0:22:32But with less than an hour to go,
0:22:32 > 0:22:36John's concerned that Jamie's bisque is too thin.
0:22:36 > 0:22:39There's no way in the world that sauce is thick enough.
0:22:39 > 0:22:42- We're going to put cream through it. - Won't make any difference.- Won't?
0:22:42 > 0:22:44- OK.- No.- Keep it going, then.
0:22:48 > 0:22:50How's your chocolate tortes?
0:22:51 > 0:22:54- They souffled up quite nicely, didn't they?- LORNA:- They have.
0:22:54 > 0:22:55Really happy with them.
0:23:00 > 0:23:02And this is for 30 people, is it?
0:23:02 > 0:23:0332 portions.
0:23:03 > 0:23:05For humans or for mice(?)
0:23:05 > 0:23:08It will be enough, it will work.
0:23:08 > 0:23:09Have faith.
0:23:09 > 0:23:11Someone needs to have faith in me.
0:23:14 > 0:23:15- SHE SIGHS - Yeah.
0:23:18 > 0:23:204, 8, 12, 16,
0:23:20 > 0:23:2320, 24, 28, 32.
0:23:23 > 0:23:25You done good, girl. Don't worry.
0:23:25 > 0:23:27Do you know what? I might have been wrong.
0:23:29 > 0:23:30Guys.
0:23:30 > 0:23:3330 minutes of cooking left until you've got lunch to serve.
0:23:35 > 0:23:38On set, the Holby City cast and crew are filming
0:23:38 > 0:23:41their last scene of the morning.
0:23:41 > 0:23:43Action.
0:23:44 > 0:23:45What are you doing here?
0:23:45 > 0:23:47I slipped in the shower.
0:23:47 > 0:23:51It's very important to stick to your filming schedule.
0:23:51 > 0:23:52OK, another rehearsal.
0:23:52 > 0:23:54It's literally like clockwork.
0:23:54 > 0:23:56Lunch really does need to be on time!
0:23:58 > 0:24:00Not to put any pressure on them.
0:24:07 > 0:24:11We still have to cook the ravioli and we still have to cook the duck.
0:24:11 > 0:24:13- How long do they take? - Eight minutes.
0:24:13 > 0:24:15And then they've all got to be sliced.
0:24:17 > 0:24:19Right, Alison.
0:24:19 > 0:24:22I'm going to put some duck in now, OK?
0:24:25 > 0:24:28Have you put the timer on eight minutes?
0:24:28 > 0:24:29No, but I've got it on my watch.
0:24:29 > 0:24:30Let's just do timers.
0:24:30 > 0:24:32So everyone knows what's happening when.
0:24:32 > 0:24:34I'll just put it on five now.
0:24:34 > 0:24:36They're in for eight minutes and resting for ten.
0:24:36 > 0:24:37I'll put it on for six.
0:24:37 > 0:24:40I think we need that, yeah, definitely. All of that.
0:24:42 > 0:24:43Right.
0:24:44 > 0:24:46Are we putting duck in for eight minutes?
0:24:46 > 0:24:48Yep. That's at eight minutes, we'll take it out,
0:24:48 > 0:24:51put some clingfilm over it and put it over there for the time being.
0:24:51 > 0:24:55- Won't it? - And then it's resting for ten?
0:24:55 > 0:24:58In 15 minutes... is when you need to be serving.
0:24:58 > 0:25:00- Yeah.- In 15 minutes.
0:25:01 > 0:25:04- So do you think we should put more duck in?- How much duck is in?
0:25:04 > 0:25:07- Well, just one tray.- It'll just really mess up the whole service.
0:25:07 > 0:25:10I think put them all in now.
0:25:10 > 0:25:1250 portions of duck, which is going to take us...
0:25:12 > 0:25:14Even if we went super-speed,
0:25:14 > 0:25:17it's still going to take us 15 minutes to do half, at least.
0:25:17 > 0:25:21Two batches, but not one tray every five minutes.
0:25:21 > 0:25:24- Is there one in at the moment? - Yep.- OK.
0:25:24 > 0:25:26But it's, like, two-and-a-half minutes ahead of...
0:25:26 > 0:25:27Then what...? OK.
0:25:29 > 0:25:31Red tent are seriously under pressure.
0:25:31 > 0:25:33I'm setting a timer, eight minutes, yeah?
0:25:33 > 0:25:34Yep.
0:25:34 > 0:25:37And then as soon as this one's out, we've got to put that one in.
0:25:37 > 0:25:40- Unless we put that in the bottom.- Oh!
0:25:40 > 0:25:42I think there'll be food out,
0:25:42 > 0:25:46but it's going to come with a huge slice of panic.
0:25:46 > 0:25:49- STEVE:- Has anyone seen the clingfilm?
0:25:50 > 0:25:54Next door, the blue team is on schedule.
0:25:54 > 0:25:56Before roasting the halibut,
0:25:56 > 0:25:59Steve fries off the langoustine tails in the bisque.
0:26:00 > 0:26:02With time to spare,
0:26:02 > 0:26:05Jamie has decided to make a toffee milkshake to go with the dessert.
0:26:07 > 0:26:09Thought it'd add a bit of fun, a bit of theatre.
0:26:09 > 0:26:12- SALIHA:- I just think it's not a good idea. If you think about
0:26:12 > 0:26:15the concept, you would never have a milkshake at the end of a fish meal.
0:26:15 > 0:26:18You have a milkshake with a burger and chips.
0:26:18 > 0:26:19We need to decide now.
0:26:19 > 0:26:22- STEVE:- Probably not, yeah. - JAMIE:- OK, let's not do it.
0:26:28 > 0:26:30That's a vegetarian starter. Where's the main?
0:26:30 > 0:26:33I know, it does look on the small side.
0:26:33 > 0:26:35What are you going to do? Because that's very small.
0:26:35 > 0:26:37Yeah.
0:26:41 > 0:26:42OK, cut there.
0:26:42 > 0:26:45That is lunch. Back on the hour.
0:26:46 > 0:26:49The Holby City cast and crew now have a choice
0:26:49 > 0:26:53between the red team and the blue team's menus.
0:26:54 > 0:26:56Service is about to happen.
0:26:56 > 0:27:00And we're about to understand the reality and the pressure
0:27:00 > 0:27:02of serving 120 people.
0:27:02 > 0:27:04Three minutes, first plate, please.
0:27:04 > 0:27:07Mate, me and you're going to have to really go for it now.
0:27:07 > 0:27:09- Plating up.- Yeah, yeah.
0:27:09 > 0:27:11I'm just trying to get this first lot of fish on.
0:27:11 > 0:27:13Come on, Steve.
0:27:17 > 0:27:20It's the moment of truth for Faye's duck breasts.
0:27:24 > 0:27:27- Guys, that's really under. - That is under.- Too under?
0:27:27 > 0:27:28Yeah, yeah.
0:27:28 > 0:27:31- Is there another tray of duck in the oven already?- Yes, yes.
0:27:31 > 0:27:33Swap them over, quick, quick.
0:27:33 > 0:27:35- In the oven, go. Ready? Go, go.- BRODIE:- How long?
0:27:35 > 0:27:36Two minutes? Three minutes?
0:27:36 > 0:27:39With only minutes to go, Saliha has decided
0:27:39 > 0:27:42to make potato croquettes to bulk up her vegetarian dish.
0:27:42 > 0:27:45Pace has picked up a little bit, yeah.
0:27:45 > 0:27:48Obviously, we were expecting that to happen, so it's all go now.
0:27:50 > 0:27:53That's undercooked, not ready. In the oven. Top shelf.
0:27:53 > 0:27:55In you go.
0:27:57 > 0:27:59Just waiting on a bit of duck.
0:28:00 > 0:28:03- FAYE:- I can't believe that.
0:28:03 > 0:28:04I'm so annoyed.
0:28:04 > 0:28:07I just don't want to let the team down.
0:28:07 > 0:28:09SHE GROANS
0:28:09 > 0:28:11Do you want a hug?
0:28:19 > 0:28:21Steve, where's your fish?
0:28:21 > 0:28:24It's coming out now, just needs another 30 seconds.
0:28:26 > 0:28:27Fish is just cooked.
0:28:27 > 0:28:29Nice dish, nice-looking dish.
0:28:29 > 0:28:31Right, first five are ready to go.
0:28:31 > 0:28:33Go, go, go, go, go.
0:28:33 > 0:28:35APPLAUSE
0:28:40 > 0:28:42Let's go, quick, quick, quick. You're behind.
0:28:47 > 0:28:48Perfect.
0:28:48 > 0:28:52Quick, quick, quick, quick, quick. Ducks on those next five.
0:28:52 > 0:28:54- We're going pretty quickly. - Keep going, keep going.
0:28:54 > 0:28:55Don't slow down.
0:28:55 > 0:28:57Another fish coming out now.
0:28:59 > 0:29:01- This is good, yeah.- Done?- Done.
0:29:01 > 0:29:02Service.
0:29:05 > 0:29:08The blue team's main course is roasted halibut
0:29:08 > 0:29:10topped with a langoustine,
0:29:10 > 0:29:11butter bean mash,
0:29:11 > 0:29:13sea vegetables
0:29:13 > 0:29:15and finished with a langoustine bisque.
0:29:19 > 0:29:20I had the halibut.
0:29:20 > 0:29:22I found it lovely.
0:29:22 > 0:29:25Lovely presentation, very well-balanced dish.
0:29:25 > 0:29:27Yeah, I really enjoyed it. Actually, I had double portion.
0:29:27 > 0:29:29It was lovely. It was really good.
0:29:29 > 0:29:31I thought it was very well cooked, beautifully presented.
0:29:31 > 0:29:33The samphire was delightful.
0:29:33 > 0:29:34The bisque was great.
0:29:34 > 0:29:38I'd happily pay for that all day long. Great.
0:29:38 > 0:29:41When I think they did that in a tent and served it to 60 people,
0:29:41 > 0:29:43I think that's quite remarkable.
0:29:43 > 0:29:45That's, like, decent brasserie standard.
0:29:47 > 0:29:51The red team's main course is roasted duck breast,
0:29:51 > 0:29:53butternut squash puree,
0:29:53 > 0:29:55a duck leg bonbon
0:29:55 > 0:29:57and cavolo nero,
0:29:57 > 0:29:59served with a duck-and-port sauce.
0:30:05 > 0:30:08The flavours are really complementing each other
0:30:08 > 0:30:09really, really nicely.
0:30:09 > 0:30:11I'm happy with my choice.
0:30:11 > 0:30:13It can be a bit risky to have this many portions of duck,
0:30:13 > 0:30:17but it was really well cooked and tastes really lovely.
0:30:17 > 0:30:18It's absolutely delicious.
0:30:18 > 0:30:20Everything's worked really well together.
0:30:20 > 0:30:23Loved the bonbon. That was amazing.
0:30:23 > 0:30:26Yeah, just really enjoying it. Really nice.
0:30:27 > 0:30:30They struggled with that duck, but it tastes great.
0:30:32 > 0:30:34Any veggies up yet? Come on, come on, come on, come on.
0:30:34 > 0:30:37Keep pushing, keep pushing, keep pushing, pushing...whoops.
0:30:37 > 0:30:40It is mad. But you know what? It's actually really exciting.
0:30:40 > 0:30:42Come on, up you go.
0:30:42 > 0:30:45This is my second batch. I've got one more batch to go.
0:30:45 > 0:30:47For the vegetarian dish,
0:30:47 > 0:30:50the red team's made ricotta-and-herb ravioli
0:30:50 > 0:30:53served with a pumpkin chestnut veloute,
0:30:53 > 0:30:56girolles and pangrattato.
0:31:00 > 0:31:01So, I had the ravioli.
0:31:01 > 0:31:04Maybe if I had to be supercritical, I would think the ricotta
0:31:04 > 0:31:07kind of masked some of the subtler flavours that were in there,
0:31:07 > 0:31:10but all in all, it was great. It was good.
0:31:10 > 0:31:12The Parmesan crumble on top was delicious.
0:31:12 > 0:31:14The truffle, I thought, might be overpowering,
0:31:14 > 0:31:17but, no, it was perfect.
0:31:17 > 0:31:20The sauce on the mushrooms is absolutely lovely, but the blandness
0:31:20 > 0:31:22of the ricotta is taking away from the rest of the dish.
0:31:22 > 0:31:25It could do with a boost of something. Mushroom or truffle.
0:31:25 > 0:31:27Or even black pepper.
0:31:28 > 0:31:30Ready with the first five?
0:31:30 > 0:31:35- Smashed it, Saliha. - Yeah.- Absolutely smashed it, girl.
0:31:35 > 0:31:38This ain't a normal restaurant.
0:31:38 > 0:31:41Saliha, well done. I tell you what, I want to be a vegetarian today.
0:31:41 > 0:31:44- That looks smashing. - Thank you, Gregg.
0:31:44 > 0:31:47- Guys, one more veg.- Yep, got it.
0:31:47 > 0:31:52The blue team's vegetarian dish is a smoked-aubergine curry,
0:31:52 > 0:31:54a spiced-potato paratha,
0:31:54 > 0:31:55a green chutney
0:31:55 > 0:31:59and a last-minute addition of a spiced-potato croquette.
0:31:59 > 0:32:03Well done. Well rescued. Well, well, well rescued.
0:32:05 > 0:32:08I had the aubergine, which was very spicy.
0:32:08 > 0:32:10It had a nice little kick to it,
0:32:10 > 0:32:13with the little potato rosti, with the vegetables inside.
0:32:13 > 0:32:16Beautiful. I would like some more, if there's any going,
0:32:16 > 0:32:17but it was gorgeous.
0:32:17 > 0:32:20The spices were really punchy.
0:32:20 > 0:32:23My mouth's slightly still on fire, but in a good way.
0:32:23 > 0:32:25- JOHN:- I loved the potato croquette.
0:32:25 > 0:32:26Crispy on the outside, soft on the inside.
0:32:26 > 0:32:29But particularly liked the little coriander pickle
0:32:29 > 0:32:32with the smoky aubergine and the potato-stuffed bread.
0:32:32 > 0:32:34Super, super yum.
0:32:37 > 0:32:39All right, listen, listen.
0:32:39 > 0:32:41Mains have gone. Well done.
0:32:41 > 0:32:44Now it's pud time, OK? You can't relax.
0:32:44 > 0:32:46Puds! Pud, pud, pud.
0:32:46 > 0:32:47Come on!
0:32:54 > 0:32:57So, eight plates at once, guys. Quick, quick, quick, let's go.
0:33:01 > 0:33:03Come on, guys. Push, push, push.
0:33:11 > 0:33:14Mmm, look at that.
0:33:14 > 0:33:16Guys, well done.
0:33:16 > 0:33:18That looks good. Really good.
0:33:18 > 0:33:20- Thank you. - Service on the puddings, please.
0:33:27 > 0:33:29- Round of applause.- Yeah.
0:33:29 > 0:33:31Everyone loves a dessert, don't they?
0:33:33 > 0:33:37The blue team's dessert is chocolate-and-hazelnut torte,
0:33:37 > 0:33:39salted-toffee sauce,
0:33:39 > 0:33:40Chantilly cream
0:33:40 > 0:33:44and finished with an amaretto crumb.
0:33:44 > 0:33:45That's really nice.
0:33:45 > 0:33:48I'm glad I defected tables.
0:33:48 > 0:33:51I had the hazelnut torte.
0:33:51 > 0:33:54Loved every mouthful of it.
0:33:54 > 0:33:56It was absolutely beautiful, I loved it.
0:33:56 > 0:34:00The sauce was particularly nice.
0:34:01 > 0:34:03Little bit too much of it, though,
0:34:03 > 0:34:06but we have managed to eat it all, so there you go!
0:34:06 > 0:34:09I think it's good. It doesn't have a lot of elegance, but it's good.
0:34:09 > 0:34:12It may be the most basic-looking, but it's great.
0:34:12 > 0:34:14There's chocolate and nuts
0:34:14 > 0:34:17and then you've got a toffee sauce across the top.
0:34:17 > 0:34:19I mean, what's not to like?
0:34:24 > 0:34:25Good job, guys.
0:34:27 > 0:34:29Pretty happy with these.
0:34:29 > 0:34:32They're set, they're squarish, they're delicious.
0:34:32 > 0:34:37Hopefully, the Holby City contingent concur.
0:34:37 > 0:34:39Thank you.
0:34:39 > 0:34:42The red team's dessert is spiced bread-and-butter pudding
0:34:42 > 0:34:45served with marsala-spiced pears.
0:34:45 > 0:34:47It's very delicious.
0:34:47 > 0:34:49I've eaten it all, so that's always a good sign.
0:34:49 > 0:34:50That was lovely.
0:34:50 > 0:34:52It's delicious, really, really nice.
0:34:52 > 0:34:55A thick wedge, really filling, very sweet and we all said
0:34:55 > 0:34:57it's better than our mums' bread-and-butter,
0:34:57 > 0:34:59and that's saying something.
0:35:00 > 0:35:02I think that's absolutely lovely.
0:35:02 > 0:35:06Bread-and-butter pudding is soft and spongy and unctuous,
0:35:06 > 0:35:08and that marsala syrup is wonderful,
0:35:08 > 0:35:13and the juicy pear gives it a completely different dimension.
0:35:13 > 0:35:16Proper fine-dining food, and it's incredible to do it
0:35:16 > 0:35:18with a sort of mock-up tent.
0:35:18 > 0:35:21Just fantastic. Yeah, delicious.
0:35:21 > 0:35:23Delicious. Amazing.
0:35:25 > 0:35:26Guys, thank you so much.
0:35:26 > 0:35:29- Brilliant.- Brilliant work.
0:35:29 > 0:35:30Lovely lunch, thank you.
0:35:30 > 0:35:32- Thank you.- Thank you so much. Cheers.
0:35:32 > 0:35:34Good job, ladies and gentlemen. Very nicely done.
0:35:34 > 0:35:36- Come on, my son.- Group hug.
0:35:36 > 0:35:38ALL: Woo!
0:35:38 > 0:35:39Yay!
0:35:42 > 0:35:44This was by far the biggest challenge our contestants
0:35:44 > 0:35:47have had to face. I mean, a massive step up.
0:35:47 > 0:35:48I think the dishes are really good,
0:35:48 > 0:35:50and I think, for the amount of people
0:35:50 > 0:35:51they cooked for, they're outstanding.
0:35:51 > 0:35:55Both of these teams should be very, very proud of themselves.
0:35:55 > 0:35:57Under Steve's management,
0:35:57 > 0:36:01that blue team ran almost like a professional kitchen.
0:36:01 > 0:36:06And it's resulted in three really, really good dishes.
0:36:06 > 0:36:09On the whole, we seem to have everything under control,
0:36:09 > 0:36:12worked methodically and really well together.
0:36:12 > 0:36:13Pulled it out of the bag, I think.
0:36:13 > 0:36:15I couldn't be happier with how we did.
0:36:15 > 0:36:16We couldn't have done any more.
0:36:16 > 0:36:21The red team, under the authority of Faye, soldiered along.
0:36:21 > 0:36:23The issue was service.
0:36:23 > 0:36:26When the first lot of duck came out, then the panic started.
0:36:28 > 0:36:30Tired. It's been really... It's been a hard slog.
0:36:30 > 0:36:32It's been really, really difficult.
0:36:33 > 0:36:38The red team, as a unified unit - I'm not sure about that.
0:36:38 > 0:36:41But it did result in three very decent plates.
0:36:43 > 0:36:45Which was the better team?
0:36:56 > 0:36:58We said at the start of this challenge
0:36:58 > 0:37:00that we would decide which team
0:37:00 > 0:37:03was the best team, and that team would be safe.
0:37:04 > 0:37:05And then the losing team will be going
0:37:05 > 0:37:07straight back to the MasterChef kitchen
0:37:07 > 0:37:10to fight it out for their place in the competition.
0:37:11 > 0:37:13It's been a tough decision.
0:37:18 > 0:37:20Our winning team is...
0:37:24 > 0:37:25..the blue team.
0:37:27 > 0:37:29Yes! Well done.
0:37:31 > 0:37:33Well done, well done, well done.
0:37:33 > 0:37:35It's amazing. You know, I'm so happy.
0:37:37 > 0:37:39Obviously, I was the team leader, but we won as a team,
0:37:39 > 0:37:41and that was the main thing.
0:37:41 > 0:37:43If it wasn't for our good team effort,
0:37:43 > 0:37:46we couldn't have made it today.
0:37:46 > 0:37:48I'm literally ecstatic.
0:37:48 > 0:37:50I think I've got a smile going from ear to ear right now.
0:37:53 > 0:37:55Gutted. Really, really gutted.
0:37:57 > 0:38:01Nothing else really to say about it, just really, really disappointed.
0:38:01 > 0:38:03Hm.
0:38:03 > 0:38:04I think the hardest thing is that
0:38:04 > 0:38:06we've been working as a team all day,
0:38:06 > 0:38:09and then we get back in the kitchen and we're against each other again.
0:38:09 > 0:38:12That's just really hard to get your head around.
0:38:12 > 0:38:14I'm really sorry, red team.
0:38:14 > 0:38:16Thank you very much indeed.
0:38:51 > 0:38:55Welcome back. We understand you may be a bit disappointed,
0:38:55 > 0:38:57but you've got to pick yourself up.
0:38:58 > 0:39:03From all the leftover ingredients from the Holby City challenge,
0:39:03 > 0:39:06we have brought back everything to the MasterChef kitchen.
0:39:06 > 0:39:11We want you to cook for us one dish.
0:39:11 > 0:39:14It could be sweet, it could be savoury,
0:39:14 > 0:39:16it could be whatever you like.
0:39:16 > 0:39:19At the end of this, one of you will be going home.
0:39:20 > 0:39:22You will have ten minutes to choose your ingredients.
0:39:22 > 0:39:24Up you come. Choose wisely.
0:39:35 > 0:39:37Cheese.
0:39:37 > 0:39:39Cheese is what I'm feeling today.
0:39:42 > 0:39:46Eh... I don't know, I keep changing my mind.
0:39:49 > 0:39:51I'm just a bit torn at the moment
0:39:51 > 0:39:54between trying to do something with the fish
0:39:54 > 0:39:57and trying to do something with the meat.
0:39:57 > 0:39:59SHE CLICKS HER TONGUE
0:40:04 > 0:40:09Ladies and gentlemen, one hour and 15 minutes, one great plate of food.
0:40:09 > 0:40:10Let's cook.
0:40:19 > 0:40:22It's really disappointing not to be on the winning team,
0:40:22 > 0:40:24especially when you've worked so hard.
0:40:25 > 0:40:27The chances of going home today are so much higher
0:40:27 > 0:40:29than they've ever been before.
0:40:34 > 0:40:36Alison, what have you decided to cook?
0:40:36 > 0:40:39We've got scraps of fish left over,
0:40:39 > 0:40:42so I'm doing a dish that's kind of inspired by
0:40:42 > 0:40:45those Danish open sandwiches. I'll use the scraps
0:40:45 > 0:40:47and mix them in with the remoulade.
0:40:47 > 0:40:51Lots of dill, capers, tarragon, parsley.
0:40:51 > 0:40:54Why does your cook's mind chuck up a Danish sandwich?
0:40:54 > 0:40:57It's actually the type of food I love eating.
0:40:57 > 0:41:00Like, I have a lot of this type of stuff at home.
0:41:00 > 0:41:03Love those kind of very acidic, fresh flavours, so...
0:41:04 > 0:41:07I don't know, it just came to me.
0:41:07 > 0:41:09Got enough energy after your exploits at Holby?
0:41:09 > 0:41:13Yep, I've got a second wind now, so hopefully, yeah, I'll be fine.
0:41:20 > 0:41:23Alison's culinary brain works very differently
0:41:23 > 0:41:25from anybody I've ever met before in my life.
0:41:25 > 0:41:28She's looked at the ingredients and she's gone to Danish open sandwich.
0:41:28 > 0:41:30Fantastic.
0:41:30 > 0:41:32She's making a cracker.
0:41:35 > 0:41:37She's taking some fish and cooking it,
0:41:37 > 0:41:40serving it in a remoulade sauce made from loads and loads of capers
0:41:40 > 0:41:42and lots and lots of herbs.
0:41:44 > 0:41:46She's going to make a mayonnaise as well.
0:41:46 > 0:41:49And then she's going to serve it with some pickled fennel.
0:41:50 > 0:41:52I think it sounds interesting.
0:41:52 > 0:41:54It's pickled, it's sharp, it's got some crunch to it,
0:41:54 > 0:41:58it's got texture. And it's a clever way of using up leftover fish.
0:42:05 > 0:42:08My two invention tests have probably been my two weakest rounds so far,
0:42:08 > 0:42:10which is unfortunate.
0:42:10 > 0:42:13However, I think I've learnt a lot.
0:42:13 > 0:42:16I'm hoping that I can just put everything that I've learnt together
0:42:16 > 0:42:18and cook something amazing.
0:42:21 > 0:42:23So, how do you pick yourself up?
0:42:23 > 0:42:25You have to keep pushing on at this point,
0:42:25 > 0:42:27because you can't let the ball drop.
0:42:27 > 0:42:31There's three other fantastic cooks in this room
0:42:31 > 0:42:32and I've got to cook something incredible,
0:42:32 > 0:42:36otherwise I'm going home. I'm doing some pan-fried duck liver,
0:42:36 > 0:42:37doing some little duck hearts
0:42:37 > 0:42:40and then I've got some shallot-and-red-wine tarte Tatins,
0:42:40 > 0:42:42and I'm going to do some caramelised endive.
0:42:42 > 0:42:45- So you're not tired of duck just yet?- Not yet.
0:42:45 > 0:42:47Maybe not like the others.
0:42:52 > 0:42:53Giovanna's decided to go
0:42:53 > 0:42:55a completely different road altogether.
0:42:55 > 0:42:58She's gone across from Italy into France.
0:42:59 > 0:43:00Sacre bleu!
0:43:02 > 0:43:05A shallot tarte Tatin. She's taking little tiny shallots,
0:43:05 > 0:43:07cooking them with lots of red wine and she's put them
0:43:07 > 0:43:10inside a tart case with pastry across the top.
0:43:10 > 0:43:11Should be lovely.
0:43:13 > 0:43:16A duck sauce made from the duck necks and some red wine,
0:43:16 > 0:43:18and on the side of that, some duck livers.
0:43:19 > 0:43:22I just hope the whole thing comes together as a dish.
0:43:25 > 0:43:28Ladies and gentlemen, you have had 35 minutes.
0:43:33 > 0:43:36Today is a bit of an unknown quantity, really.
0:43:36 > 0:43:43There are only four of us, so the chances of a slip-up happening...
0:43:43 > 0:43:45it basically means you're going home.
0:43:48 > 0:43:51I'm making for you a duck massaman curry.
0:43:51 > 0:43:55It's Thai curry, but it's heavily influenced by Arabic spices.
0:43:55 > 0:43:57I think it's going to be very good.
0:43:57 > 0:44:00It's relatively simple, the methodology,
0:44:00 > 0:44:02but hopefully it'll pack some really good flavour.
0:44:02 > 0:44:05What are you serving your curry with?
0:44:05 > 0:44:08I'm serving it with rice and, depending on how I get on with time,
0:44:08 > 0:44:10I would quite like to try and do a flatbread.
0:44:10 > 0:44:13Sure. Yeah. Why just get a nice dish done?
0:44:13 > 0:44:15Do something else that's really difficult
0:44:15 > 0:44:17and you might not get done in time - that's the Brodie way.
0:44:17 > 0:44:19Yeah.
0:44:19 > 0:44:21Brodie, we all love a curry.
0:44:21 > 0:44:22Thanks.
0:44:26 > 0:44:28I love the thought of a massaman curry.
0:44:28 > 0:44:31Sharp, sweet pineapple in the background, smoky duck as well,
0:44:31 > 0:44:33lime leaves floating around.
0:44:33 > 0:44:37And hot. I mean, hot, hot, properly hot.
0:44:37 > 0:44:40His issue right now is whether the duck is going to be cooked.
0:44:41 > 0:44:44Duck leg usually takes a very long time to cook.
0:44:44 > 0:44:47Is it going to take on the flavour of the curry?
0:44:54 > 0:44:57You have only 20 minutes left, please.
0:44:59 > 0:45:02I spent a lot of time last night saying, "Right, come on,
0:45:02 > 0:45:05"pull yourself together, get yourself organised about this,
0:45:05 > 0:45:07"get your game face on.
0:45:07 > 0:45:10"Red lippy on that's going to stay on all day."
0:45:12 > 0:45:15All those things to give yourself your own little boost of confidence.
0:45:18 > 0:45:20Have you still got an appetite for our competition?
0:45:20 > 0:45:21The reason why it means so much,
0:45:21 > 0:45:24each step that you get and each little further progression
0:45:24 > 0:45:26that you get, it just means more and more
0:45:26 > 0:45:27every single time you come in here.
0:45:27 > 0:45:29Faye, what are you making?
0:45:29 > 0:45:32Right, I'm going to do sort of a millefeuille.
0:45:32 > 0:45:33Done some puff pastry with some thyme,
0:45:33 > 0:45:35and then I've got Stilton sauce.
0:45:35 > 0:45:38It'll be really thick. Some little confit tomatoes to go with it
0:45:38 > 0:45:41and an onion jam, because when push comes to shove,
0:45:41 > 0:45:43it's got to be a dish that you think, "I want to eat that."
0:45:43 > 0:45:46Don't put a plate up there that you don't want to eat yourself.
0:45:46 > 0:45:48Aww. Listen, if you want to eat it,
0:45:48 > 0:45:51chances are, me and John will as well.
0:45:51 > 0:45:54- Good.- Good luck, mate.- Thank you. Thanks.
0:45:56 > 0:45:59Faye is cooking something really unexpected.
0:46:00 > 0:46:02We've got a millefeuille.
0:46:02 > 0:46:05We've got pastry in lots and lots of different layers.
0:46:05 > 0:46:08Inside, she's got a savoury cream, which is made from blue cheese.
0:46:12 > 0:46:14And then she's got little tiny confit tomatoes
0:46:14 > 0:46:16that's she's cooked in lots and lots of olive oil
0:46:16 > 0:46:18and some of which have been roasted.
0:46:18 > 0:46:20She's serving around the outside an onion jam.
0:46:23 > 0:46:25I'm not quite sure about this dish.
0:46:25 > 0:46:28If it works - fantastic, but we've got ourselves
0:46:28 > 0:46:30pastry, blue cheese and tomatoes.
0:46:32 > 0:46:34You have just four minutes, please.
0:46:56 > 0:46:5860 seconds.
0:47:06 > 0:47:08All right, time's up, please. Thank you very much.
0:47:17 > 0:47:20Inspired by a Danish open sandwich,
0:47:20 > 0:47:23Alison has served leftover halibut scraps
0:47:23 > 0:47:28cooked in a remoulade sauce of mayonnaise, capers and herbs,
0:47:28 > 0:47:32served on a whole-wheat cracker, pickled fennel,
0:47:32 > 0:47:35a salad of cucumber, celery and fennel tops,
0:47:35 > 0:47:38and potato shoestring fries.
0:47:40 > 0:47:44How your mind works, I have no idea. I love your invention.
0:47:47 > 0:47:48Looks odd to me.
0:47:55 > 0:47:57I don't like the look of that very much.
0:47:57 > 0:48:00However, the crisp bread with the fish on top
0:48:00 > 0:48:03and then the sharpness of the pickling liquor on the fennel,
0:48:03 > 0:48:07and then the fresh vegetables, I find very, very pleasant indeed.
0:48:08 > 0:48:11Gregg didn't like the look of it. I love the look of it.
0:48:11 > 0:48:13Gregg liked the taste of it.
0:48:14 > 0:48:16I loved the taste of it.
0:48:16 > 0:48:18You cooked the fish with real sympathy,
0:48:18 > 0:48:20even though it's the scraps.
0:48:20 > 0:48:23You made a lovely, lovely sharp sauce, like a tartare sauce,
0:48:23 > 0:48:25to bind the whole thing together.
0:48:25 > 0:48:31If I close my eyes, I get fish fingers, chips and tartare sauce.
0:48:31 > 0:48:33And that's the comforting bit of it.
0:48:33 > 0:48:37I think it's great, Alison. I think it's really very, very clever.
0:48:37 > 0:48:40Something I've never seen before on MasterChef,
0:48:40 > 0:48:43- and I think it's a really good job. - Thank you.
0:48:44 > 0:48:46Massively relieved.
0:48:46 > 0:48:49Oh, yeah, I had no idea how that was going to go down.
0:48:49 > 0:48:52I think it was a bit of a risk, and they seemed to like it,
0:48:52 > 0:48:54so, yeah, really, really happy.
0:48:57 > 0:49:00Faye has made a savoury millefeuille -
0:49:00 > 0:49:03layers of thyme-infused puff pastry
0:49:03 > 0:49:05piped with a Stilton bechamel sauce,
0:49:05 > 0:49:10confit tomatoes and an onion jam.
0:49:10 > 0:49:13Can't remember seeing a savoury millefeuille.
0:49:13 > 0:49:15It is an unusual-looking thing.
0:49:25 > 0:49:28What I really like is I like the crispy bits
0:49:28 > 0:49:31of pastry cooked beautifully with the thyme running through it
0:49:31 > 0:49:35and the strength of that really big, bold blue cheese sauce.
0:49:35 > 0:49:38But I feel that there's something too acidic on the plate.
0:49:38 > 0:49:42Blue cheese is really acidic. Tomatoes are quite acidic.
0:49:42 > 0:49:44I'm not sold on it.
0:49:45 > 0:49:49We don't need red onion AND tomato. They both give sweet acidity.
0:49:49 > 0:49:52You want one or the other. I think the problem we've got here
0:49:52 > 0:49:55is one of appearance and kind of understanding what the plate is.
0:50:00 > 0:50:01Mixed bag.
0:50:01 > 0:50:03There wasn't anything that went terribly wrong
0:50:03 > 0:50:05or anything like that.
0:50:06 > 0:50:08So, just have to see!
0:50:12 > 0:50:17Giovanna's dish is a shallot-and-red-wine tarte Tatin,
0:50:17 > 0:50:19pan-fried duck livers and duck hearts,
0:50:19 > 0:50:24caramelised endive, and a duck-and-red-wine sauce.
0:50:28 > 0:50:30I love the look of it. I really do.
0:50:30 > 0:50:33I think it's a big departure from your style.
0:50:33 > 0:50:37It's bold, it's daring, it's interesting, it's got technique.
0:50:37 > 0:50:40- (But what's it going to taste like?) - I don't know.
0:50:49 > 0:50:51One of your livers is overcooked.
0:50:51 > 0:50:54Apart from that, I think the whole thing is absolutely delicious.
0:50:54 > 0:50:57- Thank you.- You've plonked a great big knob of butter
0:50:57 > 0:50:59to finish off that red wine sauce,
0:50:59 > 0:51:01and it's made it very, very rich.
0:51:01 > 0:51:05Your tarte Tatin has the natural sweetness of the red onions,
0:51:05 > 0:51:08and the slight mild bitterness of the chicory
0:51:08 > 0:51:11I think is a lovely combination.
0:51:11 > 0:51:13I think you've been very brave.
0:51:13 > 0:51:16It's a bit of a move away from Grandmother's kitchen.
0:51:16 > 0:51:18You could do with a good grind of pepper.
0:51:18 > 0:51:22I think you've got to really start to think about seasoning, Giovanna,
0:51:22 > 0:51:25because the rest of the dish is fantastic.
0:51:26 > 0:51:29I think if I cooked this dish earlier in the competition,
0:51:29 > 0:51:31I wouldn't be so worried. But because it's now
0:51:31 > 0:51:33and there's only four of us,
0:51:33 > 0:51:35the tiny things are a lot more worrying.
0:51:35 > 0:51:38It's a lot more worrying than it would be otherwise.
0:51:39 > 0:51:41To keep his place in the competition,
0:51:41 > 0:51:45Brodie's cooked a roast duck and pineapple massaman curry,
0:51:45 > 0:51:49served with potatoes and basmati rice.
0:51:51 > 0:51:54It's going to be really hard to eat that duck leg
0:51:54 > 0:51:58- full of sauce on top of a pile of potatoes and rice.- Mm.
0:51:58 > 0:52:01Oh, well done, John, that's splendid work.
0:52:01 > 0:52:04People at Holby taught me anatomy.
0:52:11 > 0:52:14Everything on your plate's cooked really, really well.
0:52:14 > 0:52:16Your duck leg, actually, is moist,
0:52:16 > 0:52:18even though you've roasted it and then finished it off in the sauce.
0:52:18 > 0:52:22I love the pineapple in there because it's sharp and it's sour.
0:52:22 > 0:52:25The issue here is, there's not enough sauce.
0:52:25 > 0:52:28Your duck is soft, your rice is nicely cooked.
0:52:28 > 0:52:30I like the flavour of your sauce.
0:52:30 > 0:52:32There's something almost mutton-y about that.
0:52:32 > 0:52:35- Fermented shrimp paste. - Is that what it is?- Mm-hm.
0:52:35 > 0:52:38Maybe you just don't like shrimp paste.
0:52:38 > 0:52:41- No, I love shrimp paste. - Smell it.- That's it.
0:52:41 > 0:52:42That's it.
0:52:44 > 0:52:47Mixed reception, Brodie. What do you think?
0:52:47 > 0:52:50I'm not sure. Obviously, I'm delighted that you liked it.
0:52:50 > 0:52:54I'm sorry, Gregg, that I maybe put too much shrimp paste in it.
0:52:57 > 0:52:58Yeah.
0:52:58 > 0:53:01It's annoying. You want them both to love it.
0:53:03 > 0:53:07But I hope I've done enough to get through.
0:53:07 > 0:53:10- GIOVANNA:- Well done. What will be will be.
0:53:15 > 0:53:16What a round.
0:53:16 > 0:53:19I have to say, the food was really good.
0:53:19 > 0:53:21To pick yourselves up from disappointment isn't easy.
0:53:21 > 0:53:26To then have to cook to maintain your place in the competition...
0:53:28 > 0:53:31Who did really well? Who disappointed?
0:53:34 > 0:53:37I thought Alison's dish looked great and tasted great.
0:53:37 > 0:53:40You didn't like the look of it, but you loved the taste of it.
0:53:40 > 0:53:42It looked slightly unusual. However, the flavours were great.
0:53:42 > 0:53:44The fish was soft and creamy
0:53:44 > 0:53:47and alive with herbs, and then the pickled fennel,
0:53:47 > 0:53:50I thought, just added an element that set the dish off brilliantly.
0:53:50 > 0:53:52Mate, it was a winner.
0:53:52 > 0:53:55Giovanna today really took me by surprise.
0:53:55 > 0:53:58I didn't expect food so technical.
0:53:58 > 0:54:01My only complaint, she had one piece of liver that was overcooked.
0:54:01 > 0:54:05Apart from that, I thought it was really good.
0:54:05 > 0:54:06Giovanna's style changed today.
0:54:06 > 0:54:09Away from Italy and into classic French.
0:54:09 > 0:54:12For me, a grind of pepper away from amazing.
0:54:12 > 0:54:15But what a dish. Giovanna, straight through?
0:54:15 > 0:54:18Conversation now is between Brodie and Faye.
0:54:18 > 0:54:21Faye cooked for us a savoury millefeuille.
0:54:21 > 0:54:23Both you and I thought it was very, very acidic.
0:54:23 > 0:54:26Tomatoes and an onion chutney and that acidic cheese.
0:54:26 > 0:54:29What has she made? Has she made me cheese and biscuits?
0:54:29 > 0:54:31It didn't look right.
0:54:31 > 0:54:33It was a very unusual dish.
0:54:33 > 0:54:36Brodie made for us a massaman duck curry.
0:54:36 > 0:54:39The flavours were good. They were strong, they were powerful.
0:54:39 > 0:54:42I thought he used so much of that shrimp paste.
0:54:42 > 0:54:45You said, quite rightly, not enough sauce.
0:54:45 > 0:54:50However, Brodie's duck was nicely cooked, the rice was well cooked.
0:54:50 > 0:54:53I'm not sure. Brodie's had better rounds.
0:54:53 > 0:54:56You've just got to be in the top three.
0:54:56 > 0:54:58So I don't care if I'm first, second or third.
0:54:58 > 0:55:01As long as I'm not fourth, then, eh...
0:55:01 > 0:55:02then I'll be delighted.
0:55:04 > 0:55:06Don't want to go because I still
0:55:06 > 0:55:08want to carry on with the competition,
0:55:08 > 0:55:10but I can't call whether I've done enough.
0:55:26 > 0:55:29All four of you, throughout this competition,
0:55:29 > 0:55:31have shown what amazing cooks you truly are.
0:55:36 > 0:55:39It's one thing to take part in MasterChef.
0:55:39 > 0:55:42It's quite another to come as far as you have.
0:55:46 > 0:55:49The contestant leaving the competition...
0:56:04 > 0:56:06..is Faye.
0:56:15 > 0:56:18- Thank you. Thank you very much. - I'm sorry, hon.
0:56:19 > 0:56:21Thank you.
0:56:25 > 0:56:29I'm gutted, but to go out against the three guys,
0:56:29 > 0:56:31absolutely cool with that.
0:56:31 > 0:56:32I am proud, you know?
0:56:32 > 0:56:35Not that many people get to this point.
0:56:39 > 0:56:42It's just a once-in-a-lifetime opportunity.
0:56:42 > 0:56:44I've had the best time.
0:56:49 > 0:56:51Congratulations, you three.
0:56:51 > 0:56:53Very well done.
0:56:53 > 0:56:56Yeah, that was a tough one. Closer than I would have liked.
0:57:00 > 0:57:03I worked really hard today and it paid off.
0:57:03 > 0:57:05I can't quite believe I'm here,
0:57:05 > 0:57:07I can't believe that I'm in the final seven.
0:57:07 > 0:57:08Oh, I'm so happy.
0:57:08 > 0:57:11So, so happy and just unbelievably relieved.
0:57:11 > 0:57:13- GIOVANNA:- Well done, guys.
0:57:18 > 0:57:21- Tomorrow night... - Move, move, move.
0:57:21 > 0:57:23..the semifinals continue...
0:57:23 > 0:57:25I'm on it like a bullet.
0:57:25 > 0:57:27..and the competition heats up...
0:57:27 > 0:57:28Whoa!
0:57:28 > 0:57:30SHE SIGHS
0:57:30 > 0:57:34..as one more amateur leaves the competition.
0:57:34 > 0:57:36That's a yummy, yummy thing.