0:00:02 > 0:00:05It's the MasterChef semifinals.
0:00:05 > 0:00:09Last night's challenge sent pulses racing.
0:00:09 > 0:00:11Three minutes, first plate, please.
0:00:12 > 0:00:13Whoa!
0:00:13 > 0:00:15I need some help.
0:00:15 > 0:00:19At the end of which, Faye was sent home.
0:00:19 > 0:00:22- Thank you, thank you very much. - Sorry, hon.
0:00:23 > 0:00:26Now just seven hopefuls remain.
0:00:27 > 0:00:29I think there is a huge amount of pressure today.
0:00:29 > 0:00:31Someone has to go and everyone is really good.
0:00:31 > 0:00:36I need to make zero mistakes and be the best out there today.
0:00:37 > 0:00:38The final seems achievable
0:00:38 > 0:00:41whereas you couldn't say that a couple of rounds ago.
0:00:41 > 0:00:44I've still got a lot of energy and drive in this whole
0:00:44 > 0:00:46process, I've not given up.
0:00:47 > 0:00:48- Tonight... - Whoops!
0:00:48 > 0:00:50..they'll be thrown in at the deep end...
0:00:50 > 0:00:52Move, move, move!
0:00:52 > 0:00:55..cooking for experts at the historic Fishmongers' Hall...
0:00:55 > 0:00:57I'm on it like a bonnet.
0:00:57 > 0:01:01..before returning to the MasterChef kitchen to fight for their place.
0:01:01 > 0:01:04Our seven have turned up the heat.
0:01:04 > 0:01:07We are in the middle of a red-hot semifinal.
0:01:23 > 0:01:25It's ridiculously early. Like, it's not the morning.
0:01:25 > 0:01:27This is the middle of the night.
0:01:27 > 0:01:29While the city sleeps,
0:01:29 > 0:01:33the semifinalists are on their way to one of the capital's oldest
0:01:33 > 0:01:35food trading establishments.
0:01:35 > 0:01:38Billingsgate Fish Market.
0:01:39 > 0:01:41Originally an open-air market,
0:01:41 > 0:01:45Billingsgate dates back to the 17th century
0:01:45 > 0:01:50and was the epicentre for London's booming fish trade.
0:01:50 > 0:01:54Today, it covers an area of 13 acres
0:01:54 > 0:01:58and 25,000 tonnes of seafood are sold through its merchants
0:01:58 > 0:01:59every year.
0:02:12 > 0:02:14Good morning. A nice early morning.
0:02:14 > 0:02:17And welcome to Billingsgate Fish Market.
0:02:17 > 0:02:22Today is obviously a celebration of fish and seafood.
0:02:22 > 0:02:26You are going to cook a lunch.
0:02:26 > 0:02:31The guests at this lunch will include members of the Company of Fishmongers,
0:02:31 > 0:02:34one the oldest livery companies in the City of London and
0:02:34 > 0:02:39leading chefs and restaurateurs.
0:02:39 > 0:02:41This should be wonderful.
0:02:43 > 0:02:45Before you cook your lunch, you need to go and get your ingredients.
0:02:45 > 0:02:47I suggest you get going.
0:02:47 > 0:02:48Off you go.
0:02:55 > 0:02:59The contestants have each designed a course for the 20 VIP guests
0:02:59 > 0:03:01at today's lunch.
0:03:01 > 0:03:03- Morning.- Morning.- Morning.
0:03:03 > 0:03:05- Hi.- Morning.
0:03:05 > 0:03:10But they must first source their ingredients from the 300 traders working in the market.
0:03:13 > 0:03:16If you come to the market, you can buy practically everything.
0:03:16 > 0:03:19These are the large wild tiger prawns.
0:03:19 > 0:03:22These ones here are farmed from Mexico.
0:03:22 > 0:03:26There's nowhere else in the country where you can get such a variety of fish.
0:03:26 > 0:03:29- Oh, my God! - Look at the size of that.
0:03:29 > 0:03:33125, 150 different species on a daily basis.
0:03:33 > 0:03:36Which ones would you recommend for a curry?
0:03:36 > 0:03:39- For a curry? These ones. - The little ones.- Yeah.
0:03:39 > 0:03:43It's a one-stop shop, really.
0:03:43 > 0:03:47Can I have the biggest ones you've got, please?
0:03:47 > 0:03:50Well, Billingsgate is a wholesale market
0:03:50 > 0:03:51but it's also open to the public.
0:03:53 > 0:03:56How are you doing? Just after some clams.
0:03:56 > 0:03:59So all these guys will have turned up anywhere between midnight
0:03:59 > 0:04:00and two to set up their stands.
0:04:00 > 0:04:04They are not fishmongers, they are fish merchants,
0:04:04 > 0:04:06so they will sell you a lobster, a John Dory, a sea bass,
0:04:06 > 0:04:08they'll sell you a box of sprats.
0:04:08 > 0:04:10You need to know how to prepare them, though.
0:04:10 > 0:04:13If any of them are opened, I just chuck them out, yeah?
0:04:13 > 0:04:16Yes. If you see any open ones, if you bring them back,
0:04:16 > 0:04:18I'll try and refund your money,
0:04:18 > 0:04:20but I think my boss might have a bit of a problem!
0:04:22 > 0:04:25With all their ingredients selected...
0:04:25 > 0:04:27- Here's your change there, love. - Cheers.
0:04:27 > 0:04:32..the contestants now have to travel to today's prestigious venue to prepare lunch.
0:04:38 > 0:04:43Standing proudly on the north bank of the River Thames
0:04:43 > 0:04:45is Fishmongers' Hall.
0:04:45 > 0:04:48Headquarters of the Fishmongers' Company.
0:04:48 > 0:04:53So, the Fishmongers' Company is one of the ancient guilds of the City of London.
0:04:53 > 0:04:56Traces its roots back to 1272.
0:04:57 > 0:05:02All the guilds had a hall where they met.
0:05:02 > 0:05:04It's where the membership gather
0:05:04 > 0:05:08and it's where we conduct our business with the fishing industry.
0:05:11 > 0:05:15The size and the elegance of this building gives you a real idea of
0:05:15 > 0:05:19how important the fish industry was and still is.
0:05:21 > 0:05:24The thing is with fish, there is a right way and a wrong way,
0:05:24 > 0:05:28there is no middle ground, and with an audience like today, who
0:05:28 > 0:05:31understand what it should be like, it's got to be absolutely perfect.
0:05:35 > 0:05:38Today, you're cooking lunch for 20 people and I'll be running the pass.
0:05:38 > 0:05:42It is going to be fast, it is going to be furious,
0:05:42 > 0:05:48you'll be done table by table, order by order, and we will be on time.
0:05:48 > 0:05:49At the end of this,
0:05:49 > 0:05:55the diners today will choose their two favourite dishes from the menu.
0:05:55 > 0:05:57Those two cooks will be safe,
0:05:57 > 0:06:00the other five will need to cook off against each other
0:06:00 > 0:06:02to stay in the competition.
0:06:03 > 0:06:05Find your stations and off you go.
0:06:08 > 0:06:12The contestants will have 90 minutes' prep time in the main kitchen
0:06:12 > 0:06:17before they have to transport the food upstairs to the finishing kitchen.
0:06:20 > 0:06:23Service will be split into three courses.
0:06:23 > 0:06:25It is going to be pretty intense, I think,
0:06:25 > 0:06:27obviously to cook for people who love fish
0:06:27 > 0:06:30and know so much about fish, there's a lot of pressure there.
0:06:30 > 0:06:35Lorna and Steve are each responsible for a dish in the first course.
0:06:35 > 0:06:37We'll be grand, Steve, we'll be grand.
0:06:37 > 0:06:39We'll be grand, don't worry about it.
0:06:39 > 0:06:43Steve's first job is to prepare 60 prawns
0:06:43 > 0:06:46for his take on one of Britain's favourite seafood dishes.
0:06:50 > 0:06:53So, I'm doing a take on a prawn cocktail.
0:06:53 > 0:06:56Obviously not putting it in a wine glass!
0:06:56 > 0:07:00I'm going to do a bit of avocado puree, sweetcorn puree, cucumber ketchup.
0:07:00 > 0:07:02The whole point of this dish is it needs to look good,
0:07:02 > 0:07:04so it's not just a prawn cocktail
0:07:04 > 0:07:07that you get round your auntie's house on Christmas Day,
0:07:07 > 0:07:09sort of thing, in the '70s.
0:07:11 > 0:07:14Meanwhile, Lorna is filleting eight plaice
0:07:14 > 0:07:17for her Mexican-inspired dish of
0:07:17 > 0:07:22crispy fish tacos with mango salsa and a smoky hot sauce.
0:07:22 > 0:07:26Never filleted any kind of fish before, if I'm honest.
0:07:29 > 0:07:32Looking a little bit ropey, but hopefully towards fish eight,
0:07:32 > 0:07:34it will be better.
0:07:35 > 0:07:37Lorna is making an enormous statement,
0:07:37 > 0:07:40taking a piece of plaice and turning it into a taco.
0:07:40 > 0:07:42I'm doing a rubbish job.
0:07:42 > 0:07:46The only concern I've got with Lorna is that her dish is still elegant.
0:07:51 > 0:07:52Keep your knife down.
0:07:52 > 0:07:55It seems almost like you're cutting it into the bone.
0:07:55 > 0:07:57That's fine, cut into the bone, even harder down,
0:07:57 > 0:08:00that's it, there you go.
0:08:01 > 0:08:04Taking charge of the second course are Giovanna...
0:08:04 > 0:08:07That's really nice. If I do say so myself!
0:08:07 > 0:08:10..and Brodie, who is busy making a Taiwanese-inspired dish -
0:08:10 > 0:08:14steamed buns called bao,
0:08:14 > 0:08:16with mackerel fillets and Asian coleslaw.
0:08:16 > 0:08:19I'm just getting the batter going.
0:08:19 > 0:08:21It's going to take a while to rise.
0:08:21 > 0:08:23It's time-sensitive,
0:08:23 > 0:08:26so it's the first thing I've got to get cracking on with.
0:08:28 > 0:08:30With his bao buns under way,
0:08:30 > 0:08:34Brodie can turn his attention to preparing the mackerel fillets.
0:08:35 > 0:08:37I guess it is a learning process,
0:08:37 > 0:08:40you've got to learn as quickly as you can on the job.
0:08:41 > 0:08:44Practice maketh perfect.
0:08:47 > 0:08:49Do you not think you should have done something more traditional
0:08:49 > 0:08:51in such glorious surroundings?
0:08:51 > 0:08:54Perhaps. But I guess, for me, all through the competition I've been
0:08:54 > 0:08:56playing around with different cuisines
0:08:56 > 0:08:59and I didn't want to stop here just because
0:08:59 > 0:09:02of the surroundings, I wanted to be true to the way I have been cooking.
0:09:02 > 0:09:04Is it basically a mackerel in a bun?
0:09:04 > 0:09:09Basically, it is a mackerel in a bun! Yeah!
0:09:10 > 0:09:13The centrepiece of Giovanna's dish is octopus.
0:09:13 > 0:09:16The thing you have to do with octopus is get it really tender,
0:09:16 > 0:09:19because no-one wants a chewy octopus.
0:09:19 > 0:09:22There are loads of different ways, how to get it as tender as possible,
0:09:22 > 0:09:24the Greeks bash it against a rock,
0:09:24 > 0:09:27but generally you just have to boil it for quite a long time, which is
0:09:27 > 0:09:29why I need to get it in.
0:09:29 > 0:09:32First, she has to make the stock to cook the octopus.
0:09:32 > 0:09:33Using the whole bottle?
0:09:33 > 0:09:35Yeah, I'm going to put loads of water in as well.
0:09:35 > 0:09:38- Let me show you something. - Go on, then.- Centrifugal force.
0:09:38 > 0:09:41- Spin the bottle around. - That's clever.
0:09:41 > 0:09:44That's how you did it at uni, isn't it? That's how you got drunk!
0:09:44 > 0:09:49To the wine, onions, lemons and water are also added.
0:09:51 > 0:09:55My grandmother also puts the wine cork in the pot.
0:09:55 > 0:09:58So you put corks from your wine in the pot?
0:09:58 > 0:10:01Apparently the cork itself tenderises it.
0:10:02 > 0:10:08The third and final course is down to Alison, Jamie and Saliha.
0:10:10 > 0:10:16I'm making a prawn curry, a swordfish curry and a cod kofta.
0:10:16 > 0:10:20I'm trying to shell and devein these prawns as fast as possible
0:10:20 > 0:10:24because I've got a lot to do and not very long to do it in.
0:10:26 > 0:10:29Saliha, you seem to have given yourself more work than anybody else
0:10:29 > 0:10:30by doing three dishes instead of one.
0:10:30 > 0:10:34I've got a plan, a cunning plan, and I'm quite good at multitasking,
0:10:34 > 0:10:37so I'm positive about getting everything done on time.
0:10:37 > 0:10:41Of course I want to be the one who gets the pass to go through to the
0:10:41 > 0:10:44next round, that is the ultimate aim. I'm going to try my best.
0:10:46 > 0:10:50Meanwhile, Jamie is getting to grips with his hake,
0:10:50 > 0:10:55which he is serving with chorizo, tomatoes and aioli.
0:10:55 > 0:10:57I've never filleted a fish this big before,
0:10:57 > 0:11:01but it seems like it is going OK so far, so fingers crossed.
0:11:05 > 0:11:07So, I'm doing pollock,
0:11:07 > 0:11:10with clams, and a red pepper puree,
0:11:10 > 0:11:12courgette and seaweed gnocchi.
0:11:14 > 0:11:17Seaweed gnocchi, I can't wait for seaweed gnocchi!
0:11:17 > 0:11:20- How did that come about?- I've used seaweed in a dish before.
0:11:20 > 0:11:22Seaweed and red pepper is kind of an unusual combination
0:11:22 > 0:11:25but it works really well. I haven't seen anyone else do it,
0:11:25 > 0:11:27but I tried it at home and it works.
0:11:27 > 0:11:29- Good luck.- Thank you.
0:11:38 > 0:11:42Steve and Lorna, you are an hour into your cooking already.
0:11:43 > 0:11:46There is just 30 minutes of prep time left
0:11:46 > 0:11:50before Lorna and Steve need to relocate to the finishing kitchen.
0:11:50 > 0:11:53That smells nice, mate. Lovely.
0:11:53 > 0:11:56Steve's cooked his prawns in smoked paprika
0:11:56 > 0:12:00and has moved on to prepping his avocado.
0:12:01 > 0:12:03Steve, you going to be on time, mate?
0:12:03 > 0:12:05Just trying to get this mandolin right.
0:12:05 > 0:12:07These avocados ain't perfect, to be honest.
0:12:07 > 0:12:09I might do it by hand, just might be safer.
0:12:12 > 0:12:15Steve, how much of a prawn cocktail is it, really?
0:12:15 > 0:12:17Well, we've got the prawns for the prawn cocktail,
0:12:17 > 0:12:20that will be with the Marie Rose sauce, and then to present it,
0:12:20 > 0:12:23wrap the avocado around the prawns, place that on a plate.
0:12:23 > 0:12:26- So, no iceberg lettuce? - No, iceberg lettuce, I'm afraid, no.
0:12:26 > 0:12:28- Not today.- Feeling under pressure, aren't you?
0:12:28 > 0:12:30Definitely so. I think today we're against the clock,
0:12:30 > 0:12:32we don't have a lot of time left.
0:12:32 > 0:12:34I need to get really get on and get these sliced.
0:12:34 > 0:12:36Everybody loves a prawn cocktail.
0:12:36 > 0:12:38But you're not doing a prawn cocktail.
0:12:38 > 0:12:40I am, I'm stuffing it in a bit of avocado, though!
0:12:45 > 0:12:48Steve was very calm at first and now he's realising that actually
0:12:48 > 0:12:50he's got a lot more to do.
0:12:51 > 0:12:54Also, I think prawn cocktail is going to be very popular.
0:12:57 > 0:13:01After struggling to fillet her fish for over an hour,
0:13:01 > 0:13:05Lorna is behind making the tortilla mix for her tacos.
0:13:10 > 0:13:12Honestly.
0:13:13 > 0:13:17And with prep time running out, the pressure is beginning to tell.
0:13:28 > 0:13:30SHE SNIFFLES
0:13:30 > 0:13:32What's wrong? Having a bad day?
0:13:32 > 0:13:35- Yeah.- Right. OK. It's all OK.
0:13:35 > 0:13:37I want you to do me a favour.
0:13:37 > 0:13:40I'll sort this out. I'll wipe it down.
0:13:40 > 0:13:43It's OK. You've got flour in your eye, though.
0:13:43 > 0:13:45Go and find a bathroom.
0:13:45 > 0:13:47Wash your face. I'll see you in a second.
0:13:47 > 0:13:49Be back in five minutes, please. Quick, quick. Go, go, go.
0:13:49 > 0:13:50Go, go.
0:13:54 > 0:13:56Lorna has had a bit of a tough day so far.
0:13:56 > 0:13:58Found it really tough, got a bit emotional.
0:13:58 > 0:14:00I don't mind that. At least it means she cares.
0:14:01 > 0:14:04All right? Good. Your dough is there.
0:14:04 > 0:14:06Yeah.
0:14:12 > 0:14:14I had a bit of a 'mare.
0:14:14 > 0:14:18I think it's just the stress and the pressure and obviously being here,
0:14:18 > 0:14:20and it's something I've never cooked before.
0:14:20 > 0:14:23- You don't cook a great deal of fish? - No, I don't.
0:14:23 > 0:14:25- Is that making you nervous? - So nervous, yeah.
0:14:25 > 0:14:27Really, really nervous.
0:14:27 > 0:14:30Mate, you know you got to the final seven of MasterChef, don't you?
0:14:30 > 0:14:33- I know.- Do you know what that says about your cooking credentials?
0:14:33 > 0:14:35You're going to be fine.
0:14:35 > 0:14:37Do you know what? If it was anybody else, I'd be worried.
0:14:37 > 0:14:39- But I'm not worried.- Thank you.
0:14:39 > 0:14:41Neither should you be.
0:14:41 > 0:14:42Thank you.
0:14:46 > 0:14:48On the second course,
0:14:48 > 0:14:52Giovanna has started work on her octopus accompaniments of black rice
0:14:52 > 0:14:54and nduja sausage.
0:14:55 > 0:14:56Nduja? What's nduja?
0:14:56 > 0:14:58It's really soft Calabrian sausage.
0:14:58 > 0:15:00- I know this.- It's very spicy.
0:15:00 > 0:15:02Yeah, it's got lots of chilli in it.
0:15:02 > 0:15:03To enhance the flavour of the rice,
0:15:03 > 0:15:07she's cooking it in a stock made from prawn shells.
0:15:07 > 0:15:09Do you think you're being bold and brave here,
0:15:09 > 0:15:12it's not everyone's cup of tea, is it, a big lump of octopus?
0:15:12 > 0:15:15Hopefully, if I cook it well, they'll like it.
0:15:15 > 0:15:18You know you're cooking fish for a room full of fish experts?
0:15:18 > 0:15:20Yes, a room full of fish aficionados.
0:15:23 > 0:15:26Giovanna is as sound as a pound right now.
0:15:26 > 0:15:28She knows exactly what she is doing and all she has got to do now
0:15:28 > 0:15:30is make sure that octopus is lovely and tender,
0:15:30 > 0:15:32her rice is cooked all the way through.
0:15:32 > 0:15:34I think Giovanna has got it well planned.
0:15:36 > 0:15:38I'm always worried at this stage because there's so many long
0:15:38 > 0:15:42cooking times in mine that I sort of have to hope it's going to be ready.
0:15:42 > 0:15:46But we still have half an hour, so it should be fine.
0:15:46 > 0:15:50Lorna is still here. As soon as Lorna goes, I'll panic.
0:15:50 > 0:15:52All right?
0:15:52 > 0:15:54Also on the second course,
0:15:54 > 0:15:56Brodie is starting to slip behind
0:15:56 > 0:15:59with the making of his Taiwanese buns.
0:15:59 > 0:16:01Basically, I need to get my bao dough rolled,
0:16:01 > 0:16:03that's quite a time-consuming thing.
0:16:03 > 0:16:08Each bun needs to be individually shaped and left to prove before
0:16:08 > 0:16:11being steamed to give them a light, fluffy texture.
0:16:12 > 0:16:15Hopefully, I will steam these buns down here, at least some of them,
0:16:15 > 0:16:18but I might have to finish steaming them upstairs.
0:16:18 > 0:16:22I need to make my mayo and adjust my coleslaw a little bit
0:16:22 > 0:16:23and then plate up.
0:16:25 > 0:16:27Brodie lives in his own world.
0:16:29 > 0:16:33It's slow, it's quiet, and it's a little bit scary.
0:16:35 > 0:16:37And he's got all those bao to make,
0:16:37 > 0:16:39I'm like that with Brodie right now.
0:16:39 > 0:16:41Ah! It's nothing.
0:16:45 > 0:16:49With just 45 minutes before service begins,
0:16:49 > 0:16:52the lunch guests are beginning to arrive.
0:16:52 > 0:16:57They include senior fish inspectors from Billingsgate,
0:16:57 > 0:17:01the President of the National Federation of Fishmongers
0:17:01 > 0:17:05and the Prime Warden of Fishmongers' Hall,
0:17:05 > 0:17:09as well as some of the country's leading chefs and restaurateurs.
0:17:15 > 0:17:19Taking some fresh fish and just cooking it very simply
0:17:19 > 0:17:23and allowing it to speak for itself, that is the art of cooking fish.
0:17:25 > 0:17:30I've had some of the best meals - outside of my wife's cooking -
0:17:30 > 0:17:31here at Fishmongers' Hall.
0:17:33 > 0:17:37I definitely want to see some excellent execution of the fish.
0:17:39 > 0:17:41But also, I'd really love to see
0:17:41 > 0:17:44some creativity and some really fantastic bold flavours
0:17:44 > 0:17:45coming through as well.
0:17:46 > 0:17:48I think the contestants today are going to be really nervous.
0:17:48 > 0:17:51You've got a whole bunch of people who really know their stuff
0:17:51 > 0:17:52about seafood. They're in a strange kitchen.
0:17:55 > 0:17:57If I was them, I'd be really nervous.
0:17:59 > 0:18:01We've got about 15 minutes before we go upstairs.
0:18:01 > 0:18:04Then we have got 15 minutes up there and then that is it, we're going,
0:18:04 > 0:18:05we're serving.
0:18:05 > 0:18:08- Steve?- Yep.- Yep?- All fine.- Good.
0:18:11 > 0:18:15With prep time almost over, Saliha is on track
0:18:15 > 0:18:17with her trio of curries.
0:18:17 > 0:18:19Her base sauces are made and she has moved on
0:18:19 > 0:18:22to her Kashmiri cod and potato koftas.
0:18:23 > 0:18:26So far, everything is looking OK,
0:18:26 > 0:18:28I've just got to run left right and centre
0:18:28 > 0:18:32because there is a lot for me to do.
0:18:32 > 0:18:35But, I'm on it like a bonnet, yeah.
0:18:37 > 0:18:42To go with his hake, Jamie is making a tomato and chorizo sauce.
0:18:42 > 0:18:44It's a bit of a race against time,
0:18:44 > 0:18:47scary to think how soon we're going to be going upstairs.
0:18:47 > 0:18:49I've got to absolutely pick up the pace and keep going.
0:18:51 > 0:18:53I'm just prepping my fish.
0:18:53 > 0:18:54I'm going to sous vide it.
0:18:54 > 0:18:57Hopefully that saves me a few minutes later on,
0:18:57 > 0:18:59not having to cook them each to order.
0:18:59 > 0:19:03That is the plan, although I've never sous vide anything before!
0:19:03 > 0:19:06So, we'll see how it goes.
0:19:09 > 0:19:12Alison seems really calm, which frightens me,
0:19:12 > 0:19:14because Alison so far has cleaned her fish
0:19:14 > 0:19:18but I haven't seen any gnocchi, and that concerns me.
0:19:20 > 0:19:22Because gnocchi take longer than cooking the fish.
0:19:24 > 0:19:26Yay!
0:19:26 > 0:19:30This is so slow, I thought it would be literally be like zoom, done.
0:19:31 > 0:19:34Guys, we are going upstairs in two minutes.
0:19:46 > 0:19:48They have got some of the best fish from the market today,
0:19:48 > 0:19:50so if they could cook it to perfection,
0:19:50 > 0:19:53we'll have a fantastic lunch.
0:19:53 > 0:19:57Steve and Lorna are first to head upstairs to the service kitchen.
0:19:57 > 0:19:59Little bit of a last-minute rush.
0:19:59 > 0:20:02Are you ready to go, Lorna? Steve, let's go, please.
0:20:04 > 0:20:07Looks fabulous. I'm excited.
0:20:07 > 0:20:09Go, lift there, go.
0:20:09 > 0:20:11Go, go, go. I'll see you up there.
0:20:14 > 0:20:17Well, I think for amateur chefs, I think it's a very creative menu.
0:20:17 > 0:20:20I've got an eye twitch. You know when you get a tired eye twitch?
0:20:20 > 0:20:22And quite ambitious, I think, as well.
0:20:23 > 0:20:26Considering the guests they've got to feed today.
0:20:30 > 0:20:33Something's happened to the puree in the lift and it's just gone
0:20:33 > 0:20:36everywhere. There's not going to be enough there for 12 people now.
0:20:36 > 0:20:38Well, there's still half a pot of it left downstairs.
0:20:42 > 0:20:45With the guests about to order their first course,
0:20:45 > 0:20:49Steve makes a last-ditch attempt to salvage his sweetcorn puree.
0:20:51 > 0:20:54Not a lot left, so not much I can do, really.
0:20:54 > 0:20:57Hardly worth running down, wasting the time, to be honest.
0:20:57 > 0:21:01Steve will just have to hope there's enough, as the orders are coming in.
0:21:01 > 0:21:04I'd love to try the prawn cocktail, please.
0:21:04 > 0:21:07I'm going to have the crispy plaice tacos, please.
0:21:07 > 0:21:10- Prawn cocktail for starters. - Yes, ma'am.
0:21:11 > 0:21:13Guys, your first order's in.
0:21:13 > 0:21:16- Three prawns and four plaice. - Yes, Chef.
0:21:16 > 0:21:19- OK.- Eight minutes, guys.
0:21:19 > 0:21:21We're going to go at 20 to exactly.
0:21:27 > 0:21:28You need to hurry.
0:21:30 > 0:21:33We're going back to my time here, prawn cocktail.
0:21:36 > 0:21:38Be interesting how they present it,
0:21:38 > 0:21:40because you can actually do a lot of twists on it now.
0:21:40 > 0:21:45There were some very bad ones in 1976, so we'll see.
0:21:45 > 0:21:50Or crispy plaice tacos with red slaw.
0:21:50 > 0:21:53Guacamole and mango salsa, served with smoky hot sauce.
0:21:55 > 0:21:56Let's go.
0:21:56 > 0:21:58It just looks very, very different.
0:21:58 > 0:22:02I quite like the idea of plaice with a smoky hot sauce.
0:22:07 > 0:22:09Steve, she's got the stuff up already, lets go.
0:22:09 > 0:22:11- 30 seconds.- Go, go, go. Yeah, 30 seconds too long.
0:22:11 > 0:22:12Go, go, quickly.
0:22:13 > 0:22:17You've got two prawn, three plaice coming up next. New table, please.
0:22:17 > 0:22:19Three more prawn and two plaice, please.
0:22:19 > 0:22:20- Yep.- Thank you.
0:22:22 > 0:22:24Service. Go.
0:22:24 > 0:22:27Hello, thank you very much. That's the prawn cocktail.
0:22:27 > 0:22:28Thank you. Go.
0:22:36 > 0:22:38No, I was not expecting this at all.
0:22:38 > 0:22:39That's great.
0:22:40 > 0:22:43- Looks fantastic, doesn't it? - Yeah, looks absolutely superb.
0:22:43 > 0:22:46- Three plaice on.- Yep.- Straight after that another two, please.
0:22:46 > 0:22:50- Yep.- That's five, all day. Come on, let's go on these.
0:22:50 > 0:22:54With the first table served, the orders keep coming.
0:22:54 > 0:22:56I think I'm going to try the crispy plaice.
0:22:56 > 0:23:00- Yeah.- And Lorna's fish tacos are a popular choice.
0:23:00 > 0:23:03You've got five more on order after this.
0:23:03 > 0:23:06- OK.- And you've only got...
0:23:06 > 0:23:09Is that all you've got? There's not another bundle of them somewhere?
0:23:09 > 0:23:13Six and three is nine and you need 15 pieces.
0:23:13 > 0:23:16- I think you miscounted on how many tacos you wanted.- This is all I have.
0:23:16 > 0:23:19Take one off each of those and make them bigger.
0:23:19 > 0:23:20- OK?- OK.- And do two,
0:23:20 > 0:23:23because otherwise you're not going to be able to serve everybody.
0:23:23 > 0:23:26- You're going to run out of orders. - I don't know what's happened here. - I don't either.
0:23:26 > 0:23:28Right, let's go, get on those three.
0:23:28 > 0:23:29- OK.- Steve, two up.
0:23:34 > 0:23:37Last table, guys. Come on. Come on, Steve, let's go, let's go.
0:23:44 > 0:23:45Service, please.
0:23:48 > 0:23:50Right, clear down, please.
0:23:50 > 0:23:52We've got the next lot of people coming up.
0:23:55 > 0:23:58Oh, this looks fabulous.
0:23:58 > 0:24:02My starter looks absolutely amazing.
0:24:02 > 0:24:06Lorna's crispy plaice tacos are served with guacamole,
0:24:06 > 0:24:13red cabbage coleslaw, mango salsa, sour cream and a smoky hot sauce.
0:24:13 > 0:24:16I quite enjoyed service after all of that!
0:24:16 > 0:24:22It's been a pretty tough, emotional, stressful, long day.
0:24:22 > 0:24:24But, yeah, I think a good end to it, at least.
0:24:26 > 0:24:28The plaice is well cooked, it's nice and moist.
0:24:28 > 0:24:30It's not overcooked at all, so very good.
0:24:30 > 0:24:35Very soft, very delicate, and the hot sauce really kicks in.
0:24:35 > 0:24:36It gives it a great new bite.
0:24:36 > 0:24:39This is quite an exciting flavour, actually.
0:24:39 > 0:24:40The mango and the guacamole,
0:24:40 > 0:24:44I just think is a sensational combination.
0:24:44 > 0:24:49Superb. The fish is lovely and light, and you can taste the fish.
0:24:51 > 0:24:55Steve's take on a prawn cocktail is spiced paprika prawns in
0:24:55 > 0:25:00a Marie Rose sauce, wrapped in avocado with sweetcorn puree,
0:25:00 > 0:25:06tomato salsa, baby flowering cucumbers, and a parsley gel.
0:25:06 > 0:25:09It was touch-and-go down there to the last second, you know.
0:25:09 > 0:25:12But other than that, they seem to be OK.
0:25:12 > 0:25:14So hopefully people enjoy it as well.
0:25:15 > 0:25:18I think the prawn cocktail is absolutely delicious.
0:25:18 > 0:25:21It has got a little bit too much of a kick to it, though.
0:25:21 > 0:25:22The prawn cocktail was a letdown.
0:25:22 > 0:25:25There was no crisp, no crunch to anything.
0:25:25 > 0:25:27Trade descriptions need to get involved with that,
0:25:27 > 0:25:29calling that a prawn cocktail, really.
0:25:29 > 0:25:31This isn't a prawn cocktail. However, it's a decent dish.
0:25:31 > 0:25:35Slippery avocado with soft prawns is a nice idea.
0:25:35 > 0:25:37He's been a little heavy-handed with the spice.
0:25:37 > 0:25:39It's a little bit harsh.
0:25:39 > 0:25:42It's got a very nice flavour, but its not a prawn cocktail.
0:25:44 > 0:25:47Come on, we're going now! Five minutes, we're serving food!
0:25:48 > 0:25:50With the first course over,
0:25:50 > 0:25:55it's now Brodie and Giovanna's turn in the spotlight.
0:25:55 > 0:25:56Oh!
0:25:59 > 0:26:01Giovanna checks the cooking of her octopus.
0:26:06 > 0:26:08The octopus is still really chewy, which isn't ideal.
0:26:08 > 0:26:10I don't really know what to do about it.
0:26:12 > 0:26:14Guys, it should be in the lift by now.
0:26:14 > 0:26:17Brodie, we've got to go, mate.
0:26:17 > 0:26:19I just need to get this mayonnaise...
0:26:19 > 0:26:21Brodie, you've got 30 seconds exactly.
0:26:25 > 0:26:26Move, move, move!
0:26:34 > 0:26:37They're looking all right. I just hope they're cooked through,
0:26:37 > 0:26:40it's kind of hard to tell at the moment. But they've risen.
0:26:40 > 0:26:42They smell good.
0:26:42 > 0:26:44The steam bao buns with mackerel, Asian coleslaw,
0:26:44 > 0:26:47I think is a really interesting dish.
0:26:48 > 0:26:51Octopus is people's favourite ingredient these days.
0:26:51 > 0:26:53There's lots of chefs using it, and if they do it right,
0:26:53 > 0:26:55it could be pretty spectacular.
0:26:55 > 0:26:56First order in, please.
0:26:56 > 0:26:58One bun, four octopus straight up.
0:26:58 > 0:27:01- Yes, Chef.- Follow that straightaway, please, on table two,
0:27:01 > 0:27:03with four buns and two octopus, please.
0:27:03 > 0:27:05Yeah.
0:27:05 > 0:27:09Steam bao buns - like, I love Asian food.
0:27:09 > 0:27:11Mackerel, I love it.
0:27:11 > 0:27:13So really excited to see what they do with that.
0:27:13 > 0:27:15- Brodie, how long?- Um...
0:27:15 > 0:27:18- How long on one bun?- 45 seconds.
0:27:18 > 0:27:19How long on four octopus?
0:27:19 > 0:27:22- Two minutes.- Right, let's go then, please.
0:27:24 > 0:27:28Cooking octopus, you've got to make sure that it's tender.
0:27:28 > 0:27:32Peppers and a vinaigrette, I think, should go very, very well with it.
0:27:39 > 0:27:43Service, please. Four octopus, one bun, please, table one.
0:27:46 > 0:27:49I think the presentation looks really good.
0:27:49 > 0:27:51The colours that come up are really good.
0:27:51 > 0:27:52But it's all in the eating.
0:27:54 > 0:27:57The presentation looks lovely, but the bao bun does look very big.
0:27:58 > 0:28:01Order on, table four, two more buns, three octopus.
0:28:01 > 0:28:03So now you've got six octopus all day, please.
0:28:03 > 0:28:04Yep.
0:28:04 > 0:28:07Giovanna's getting lots of orders,
0:28:07 > 0:28:10but she's not happy with how her dish is turning out.
0:28:10 > 0:28:13John, my octopus really isn't good.
0:28:13 > 0:28:15- I don't...- Mate, I don't know what you're going to do,
0:28:15 > 0:28:18- cos I can't change it.- I know, but I don't know if I should serve it.
0:28:24 > 0:28:25It just didn't tenderise at all.
0:28:25 > 0:28:29And it's just not great at all.
0:28:30 > 0:28:31- Four buns now.- Yes, Chef.
0:28:31 > 0:28:33Thank you.
0:28:36 > 0:28:38Service, please.
0:28:38 > 0:28:39Still to go to table two, please.
0:28:39 > 0:28:41OK, last order, please.
0:28:41 > 0:28:43Three octopus, two buns.
0:28:43 > 0:28:45- Yes, Chef.- One more bun to come, please.
0:28:45 > 0:28:47There's no more octopus, that's it.
0:28:47 > 0:28:49It's all in this pan here.
0:28:49 > 0:28:51Fine, then make it stretch to six portions.
0:28:53 > 0:28:55Service, please. Table four, two buns.
0:28:57 > 0:28:58Three octopus, go.
0:29:01 > 0:29:05Brodie has served mackerel in a bao bun,
0:29:05 > 0:29:09with a spicy mayonnaise and Asian coleslaw.
0:29:09 > 0:29:11That was nuts. We seem to be, like,
0:29:11 > 0:29:14going steadily along fine and then suddenly it was just like
0:29:14 > 0:29:16bam, bam, bam.
0:29:21 > 0:29:23I thought the mackerel was absolutely delicious.
0:29:23 > 0:29:26I mean, it was really, really flavoursome, juicy, fantastic.
0:29:26 > 0:29:29The bun, there was just too much of it.
0:29:29 > 0:29:32A fresh coleslaw is great in its own right,
0:29:32 > 0:29:35but spicing it up with some Asian spices
0:29:35 > 0:29:38has just given it that complete wow factor. I think it's great.
0:29:38 > 0:29:41The mackerel was nice and it works really nicely with the slaw.
0:29:41 > 0:29:43I could probably just ditch the bun.
0:29:43 > 0:29:48The bao bun, I think, is too stodgy, but the fish was cooked superbly.
0:29:49 > 0:29:53Giovanni's octopus is served with black Nerone rice,
0:29:53 > 0:29:55nduja sausage,
0:29:55 > 0:29:59grilled red peppers and a parsley vinaigrette.
0:30:08 > 0:30:10The presentation was fantastic, the rice was very nice,
0:30:10 > 0:30:13as was the parsley vinaigrette.
0:30:13 > 0:30:16The octopus was just not quite as tender as I would have liked it to have been.
0:30:16 > 0:30:20The octopus was quite chewy. It was much chewier than I imagined it was going to be.
0:30:20 > 0:30:23The rice has got a nice texture, the peppers are great.
0:30:23 > 0:30:26But the main event is not great.
0:30:29 > 0:30:32It just didn't go how I wanted it to go.
0:30:32 > 0:30:34It was a bit of a disaster, to be honest.
0:30:34 > 0:30:35The star of the dish is the octopus
0:30:35 > 0:30:38and it just wasn't cooked well enough.
0:30:38 > 0:30:42I'm just really disappointed with myself and I'm just...
0:30:42 > 0:30:44I just feel like I've let everyone down.
0:30:51 > 0:30:53With two courses served,
0:30:53 > 0:30:57Jamie and Saliha are ready to go in the finishing kitchen.
0:30:57 > 0:30:59Where's Alison?
0:31:01 > 0:31:04I have to make about 40 gnocchi.
0:31:04 > 0:31:06I'm not sure if I'm going to get it all done.
0:31:09 > 0:31:13And then I'm going to go for the hake fillet.
0:31:13 > 0:31:15I'm going to try the trio of curries.
0:31:15 > 0:31:18I just need to deep-fry my gnocchi, but everything else is done.
0:31:18 > 0:31:21Course three, I'm going for the pollock and the clams.
0:31:21 > 0:31:23- Yes, of course.- Thank you very much.
0:31:23 > 0:31:24- They all sound really good. - Yeah, they do.
0:31:24 > 0:31:28First table in. Three hake, two curry, one pollock.
0:31:28 > 0:31:31Thank you very much. Six minutes the pass, please.
0:31:31 > 0:31:34Jamie has to bake his fish to order,
0:31:34 > 0:31:37so that it hits the pass at the same time as the others.
0:31:37 > 0:31:38I'm a big fan of hake.
0:31:38 > 0:31:41If it's cooked nicely and simply, it should be fantastic.
0:31:41 > 0:31:45Saliha's challenge is to bring together all eight elements of her dish.
0:31:45 > 0:31:47Come on, come on, let's go.
0:31:47 > 0:31:51I'm going to try, definitely, the trio of fish with curries with saffron rice.
0:31:51 > 0:31:53Sauces shouldn't overpower the fish,
0:31:53 > 0:31:55so it'll be an interesting balance.
0:31:57 > 0:31:58Right, let's go.
0:31:58 > 0:32:00I'm going to go for the pollock and clams.
0:32:00 > 0:32:03I like gnocchi, and I think it's going to be very good.
0:32:03 > 0:32:06Second order in, please.
0:32:06 > 0:32:09Two hake, two curry, two pollock.
0:32:09 > 0:32:12With multiple orders coming through,
0:32:12 > 0:32:15Jamie is struggling to keep up with the pace.
0:32:15 > 0:32:17Come on, come on, let's go, let's go, let's go.
0:32:17 > 0:32:19Come on, go, go, go, go, go.
0:32:19 > 0:32:21Two more in the oven, quickly.
0:32:21 > 0:32:24I need to get these off to use this pan.
0:32:25 > 0:32:27Go, go, go, quick, quick, quick.
0:32:29 > 0:32:32Hold back, please, Alison. Hold back, Saliha, please.
0:32:42 > 0:32:44Hold back, guys. Just waiting on Jamie.
0:32:45 > 0:32:48Right, Jamie, can we go on these other plates now?
0:32:48 > 0:32:49Yeah, we're going.
0:32:58 > 0:32:59Service, please.
0:33:01 > 0:33:02Come back for three fish.
0:33:05 > 0:33:09If it tastes anything like it looks, then we'll be fine.
0:33:09 > 0:33:12What you can't see is what we're smelling, which is extraordinary.
0:33:12 > 0:33:14I mean, it is extremely aromatic.
0:33:16 > 0:33:20- Ready?- Yeah. Done.- Service, please.
0:33:20 > 0:33:22The plates are very hot.
0:33:26 > 0:33:30Bit concerned at the water running out of the tomato, there.
0:33:30 > 0:33:31But, yeah, looks great.
0:33:33 > 0:33:37Jamie has served baked hake fillet with chorizo, aioli,
0:33:37 > 0:33:40and a tomato and chorizo sauce.
0:33:40 > 0:33:43Yeah, it was full-on, it was tough, it was quick,
0:33:43 > 0:33:46it was hard to keep control and make sure the plates are really good,
0:33:46 > 0:33:48while John was shouting.
0:33:48 > 0:33:50But it was good fun.
0:33:51 > 0:33:52The hake is beautifully cooked.
0:33:52 > 0:33:55The chorizo, it's quite a powerful flavour and the aioli,
0:33:55 > 0:33:58so there's quite a lot going on, which slightly
0:33:58 > 0:34:02overwhelms the hake. But it's extremely good, very tasty indeed.
0:34:02 > 0:34:04The sauce is a little bit thin.
0:34:04 > 0:34:07I'd like it...a much more thicker, tomatoey sauce.
0:34:10 > 0:34:14Saliha's trio of curries include a prawn Malabar curry,
0:34:14 > 0:34:19a Kashmiri cod kofta on warm kulcha bread with an almond sauce,
0:34:19 > 0:34:23and a fenugreek and swordfish curry with saffron rice.
0:34:23 > 0:34:27I'm feeling good. I had a lot to do today,
0:34:27 > 0:34:29but overall I think I did a fairly good job
0:34:29 > 0:34:32within the limits of the task.
0:34:35 > 0:34:38Every single flavour is different on this plate.
0:34:38 > 0:34:41They're light, they're mild, you can still taste the fish.
0:34:41 > 0:34:42I can't knock it, it's great.
0:34:42 > 0:34:45I thought the flavours were absolutely fantastic.
0:34:45 > 0:34:49Spices were great, but not too overtly spicy.
0:34:49 > 0:34:50Thoroughly enjoyed it.
0:34:50 > 0:34:52A really satisfying plate of food.
0:34:55 > 0:34:59Alison's pollock is served with clams, seaweed gnocchi,
0:34:59 > 0:35:01courgette ribbons,
0:35:01 > 0:35:04red pepper sauce and basil oil.
0:35:04 > 0:35:08It was so much fun. It wasn't absolutely perfect,
0:35:08 > 0:35:11but it was done on time, and I think it was tasty.
0:35:11 > 0:35:13So yeah, I'm really, really happy, yeah.
0:35:13 > 0:35:17Very, very nicely cooked piece of fish.
0:35:17 > 0:35:18Not overcooked, really well done.
0:35:18 > 0:35:20I like it, it all seems to work OK.
0:35:20 > 0:35:25I've loved this. The pollock is perfectly cooked, it's delicious.
0:35:25 > 0:35:27It's nice and moist, the sauce goes well with it,
0:35:27 > 0:35:30the gnocchi is really nice, it works well with the dish.
0:35:32 > 0:35:35I thought they done a brilliant job. I felt it was absolutely great.
0:35:35 > 0:35:39It's not easy for professionals, let alone amateurs doing it.
0:35:39 > 0:35:42So for what they actually put on the plate and the presentations in some
0:35:42 > 0:35:44of the dishes, it was superb.
0:35:54 > 0:35:56Cooking fish is not an easy thing to do,
0:35:56 > 0:35:58but you've done it so brilliantly
0:35:58 > 0:36:01and with such amazing global influences.
0:36:01 > 0:36:05We thoroughly enjoyed what we had today and well done to you guys.
0:36:06 > 0:36:10The food you've produced has complemented the splendour of this room.
0:36:10 > 0:36:12Thank you so much, and we couldn't have enjoyed ourselves more.
0:36:12 > 0:36:14APPLAUSE
0:36:19 > 0:36:22Apart from an early, cold start in the fish market,
0:36:22 > 0:36:25I've had a wonderful day.
0:36:25 > 0:36:27This was a fantastic lunch.
0:36:28 > 0:36:31At times, it was like going up the Thames against the tide.
0:36:31 > 0:36:35Now it's all done, they're understanding how well they've really done.
0:36:35 > 0:36:37We're going back to the MasterChef kitchen.
0:36:37 > 0:36:40We're going to count up everybody's favourite dish.
0:36:40 > 0:36:42Two of them are safe.
0:36:42 > 0:36:45Five of them, they are going to have to cook again.
0:37:20 > 0:37:22Welcome back. I thought yesterday's challenge
0:37:22 > 0:37:25at Fishmongers' Hall was fantastic.
0:37:28 > 0:37:32The two most popular dishes from yesterday's lunch were cooked by...
0:37:37 > 0:37:39..Alison.
0:37:39 > 0:37:40No way!
0:37:41 > 0:37:44- Cool.- Congratulations, well done.
0:37:44 > 0:37:45Such a shock.
0:37:49 > 0:37:51And Lorna.
0:37:56 > 0:37:57Well done.
0:37:59 > 0:38:01Ladies, you're going straight through to the next round.
0:38:01 > 0:38:02Off you go.
0:38:06 > 0:38:07Good luck, guys.
0:38:09 > 0:38:12Oh, my gosh!
0:38:15 > 0:38:17- That's nuts!- Oh, my God!
0:38:17 > 0:38:20That is insane.
0:38:20 > 0:38:21- Well done.- Well done!
0:38:24 > 0:38:28So you five now are cooking for your MasterChef life.
0:38:29 > 0:38:32We've reopened the MasterChef market.
0:38:32 > 0:38:36And what we want from you is one extraordinary plate of food.
0:38:36 > 0:38:40You'll have one hour and 15 minutes to cook it in.
0:38:40 > 0:38:45However, in the market, there is no meat nor fish.
0:38:48 > 0:38:50Ladies and gentlemen, go and select your ingredients.
0:38:50 > 0:38:52Off you go.
0:39:00 > 0:39:03We've reopened the MasterChef market and it's time for our five to really
0:39:03 > 0:39:05show what they've got.
0:39:05 > 0:39:08At this stage in the semifinals,
0:39:08 > 0:39:13I want them to present food to me that I'd be happy to pay for.
0:39:15 > 0:39:18It's a tricky one. I mean, you have to think outside the box.
0:39:18 > 0:39:22Some great fruit out there, and for me, that's a shout at dessert.
0:39:24 > 0:39:28They look a little concerned, they look a little stressed, to me.
0:39:30 > 0:39:31There's some great dessert stuff there,
0:39:31 > 0:39:36but I think I'm going to go for some good old mushrooms.
0:39:36 > 0:39:39I like vegetarian food and it lends itself well to Indian kind of cooking.
0:39:39 > 0:39:41So I'm thinking of something different.
0:39:47 > 0:39:50Time for business. One hour and 15 minutes.
0:39:50 > 0:39:52One great plate of food.
0:39:52 > 0:39:56At the end of this, one of you is going home.
0:39:56 > 0:39:57Let's cook.
0:40:07 > 0:40:10Feels like years ago that we were in the first round.
0:40:11 > 0:40:13To get this far and to have this much experience,
0:40:13 > 0:40:16is an absolute thrill.
0:40:17 > 0:40:19And I desperately want to go on.
0:40:22 > 0:40:24Jamie, how was yesterday's challenge?
0:40:24 > 0:40:26Cos, personally, my end of the room, it was fantastic.
0:40:26 > 0:40:30- How was it for you?- I wasn't thrilled with the way that I handled
0:40:30 > 0:40:32the pressure in the kitchen. There were a couple of little mistakes on
0:40:32 > 0:40:36the plate and my head went a little bit, so I fully expected to be back here cooking.
0:40:36 > 0:40:37What are you making, Jamie?
0:40:37 > 0:40:41So I'm making a strawberry dessert, a sort of take on a strawberry cheesecake,
0:40:41 > 0:40:43a strawberry sort of cheesecake mix.
0:40:43 > 0:40:46There's various different strawberry elements that are going to all sing
0:40:46 > 0:40:48in harmony and feel good in the mouth.
0:40:48 > 0:40:50You're a bit nervous, mate, aren't you?
0:40:50 > 0:40:51Yeah... A little bit nervous.
0:40:51 > 0:40:53I think if you're not nervous, you don't care,
0:40:53 > 0:40:57and right now I think we all care, so nerves are to be expected.
0:41:01 > 0:41:06Jamie, for the first time in an invention test, is doing a dessert.
0:41:06 > 0:41:07Is it cheesecake?
0:41:07 > 0:41:09Is it a shortbread?
0:41:09 > 0:41:11Is it a shortcake?
0:41:13 > 0:41:15I'm not quite sure, I don't think Jamie's quite sure.
0:41:19 > 0:41:23I think I've really developed in the last couple of tasks.
0:41:23 > 0:41:26I've really taken the criticism that I've gotten
0:41:26 > 0:41:27and tried to make myself better.
0:41:29 > 0:41:31I just don't want that to end, really.
0:41:31 > 0:41:35I want to be able to excel even more.
0:41:38 > 0:41:41What are you making? Is it going to be a trio of something?
0:41:41 > 0:41:43It's not, actually!
0:41:43 > 0:41:45- No trio?- No trio.
0:41:45 > 0:41:48- What are you making?- Some Indian street food, and it's called a chaat.
0:41:48 > 0:41:50So what's in this chaat?
0:41:50 > 0:41:55A little lentil patty, samosa, chickpea and onion salad,
0:41:55 > 0:41:57two chutneys and yoghurt.
0:41:57 > 0:42:00I think I've got something new and different to show you.
0:42:05 > 0:42:11Saliha is planning on delivering a sort of Indian vegetarian meze feast.
0:42:12 > 0:42:15Crispy samosa, lovely soft, spicy filling.
0:42:17 > 0:42:19A lentil patty, which has to be crisp on the outside
0:42:19 > 0:42:21and soft on the inside.
0:42:21 > 0:42:25And a chutney, which is powerful, sharp and sour.
0:42:25 > 0:42:27Good luck. If she does it, fantastic.
0:42:32 > 0:42:34I think you just have to put bad days behind you.
0:42:34 > 0:42:36Everyone has bad days.
0:42:37 > 0:42:40In life, that's what happens.
0:42:40 > 0:42:43But you just have to pick yourself up. There's no other way through it.
0:42:43 > 0:42:44You have to be a fighter in this competition.
0:42:46 > 0:42:50Giovanna, are you OK, no fish and no meat?
0:42:50 > 0:42:51I cook a lot with fish and meat,
0:42:51 > 0:42:55but I've done a lot of desserts in the competition and they've mostly
0:42:55 > 0:42:58been quite successful, so I was quite happy to go with a dessert.
0:42:58 > 0:43:00- What are you going to make?- I'm making some pistachio madeleines,
0:43:00 > 0:43:03with some rose and raspberry ice cream.
0:43:03 > 0:43:05I've done some macerated raspberries.
0:43:05 > 0:43:08I'm going to do some candied pistachios and a bit of raspberry and rose curd.
0:43:08 > 0:43:11Why would you do all these things? Why this?
0:43:11 > 0:43:13Well, cos it's getting close, getting down to the wire.
0:43:13 > 0:43:15You need to show what you can do.
0:43:15 > 0:43:18I don't have to put everything on the plate, I need to make sure that it all works.
0:43:18 > 0:43:20We don't have very much time.
0:43:20 > 0:43:22I wanted to give myself a full arsenal of items.
0:43:22 > 0:43:24Giovanna, well done, very brave.
0:43:24 > 0:43:26- Thanks.- Go for it.
0:43:29 > 0:43:33Giovanna's madeleine and ice cream could be absolutely delicious,
0:43:33 > 0:43:35but it's down to that madeleine.
0:43:35 > 0:43:39That madeleine has to be the right texture,
0:43:39 > 0:43:43lovely and crispy on top, but soft in the centre.
0:43:46 > 0:43:49Guys, you've got 30 minutes.
0:43:52 > 0:43:56One of my strengths in the competition has been cooking puddings,
0:43:56 > 0:43:59which is something that I didn't think I could do,
0:43:59 > 0:44:02but actually some of them have gone down really well.
0:44:02 > 0:44:04So that was a surprise for me.
0:44:04 > 0:44:07Brodie has decided to play to his strengths.
0:44:09 > 0:44:10He's doing a dessert.
0:44:10 > 0:44:13Bread and butter pudding, flavoured with cardamom,
0:44:13 > 0:44:16and then he's going to do us a coconut ice cream on the side.
0:44:16 > 0:44:18Great. At the moment,
0:44:18 > 0:44:20he's got a big dish full of bread and butter pudding.
0:44:22 > 0:44:25How's he going to make it look smart?
0:44:27 > 0:44:30So the lack of meat and fish didn't bother you at all, Brodie?
0:44:30 > 0:44:33It did initially, but then I thought
0:44:33 > 0:44:35maybe it's a sign I should do another pudding.
0:44:35 > 0:44:37Brodie, one of you guys is going home.
0:44:37 > 0:44:41Yeah, we'll all just have to cook our hearts out and hope that we're on the right side of the judging.
0:44:45 > 0:44:49I don't think there's anyone that's particularly stronger than anyone else.
0:44:49 > 0:44:51Everyone's had good days, everyone's had bad days.
0:44:53 > 0:44:55Just have to make sure I nail it.
0:44:56 > 0:45:00- What are you making? - Mushroom and egg raviolo.
0:45:00 > 0:45:03I'm going to serve that with a spinach and cream puree and some Parmesan, pan-fried mushrooms.
0:45:03 > 0:45:06I'm trying to do some pickled garlic as well.
0:45:06 > 0:45:09Why would you pick a raviolo at this stage?
0:45:09 > 0:45:12You know, I know I can do good pasta, I think it looks good, it's simple.
0:45:12 > 0:45:14I think sometimes less is more.
0:45:17 > 0:45:21Steve is promising us one, single, large raviolo.
0:45:21 > 0:45:24The thing is - he's only got one chance,
0:45:24 > 0:45:28cos if that raviolo explodes when it's in the water, the game is over.
0:45:30 > 0:45:33I've put all my eggs in one basket.
0:45:33 > 0:45:36This is your last five minutes.
0:45:41 > 0:45:43I'm not happy with how it looks.
0:45:47 > 0:45:4860 seconds!
0:45:48 > 0:45:50Get it on a plate, now!
0:45:56 > 0:45:57And stop.
0:46:04 > 0:46:06Steve, please, up you come.
0:46:12 > 0:46:16Steve has served wild mushroom and egg yolk raviolo,
0:46:16 > 0:46:21topped with black truffle, with a spinach and Parmesan cream,
0:46:21 > 0:46:25pickled girolles and garlic, pine nuts and watercress.
0:46:31 > 0:46:32Good.
0:46:40 > 0:46:43I don't know why you've put some sort of pickling flavour with
0:46:43 > 0:46:46the mushrooms around the outside,
0:46:46 > 0:46:49cos it now tastes of pickling liquid rather than mushroom.
0:46:50 > 0:46:55However, the raviolo is a thing of complete yummyness.
0:46:55 > 0:47:02The flavours are one of quite heady truffle and almost meaty mushroom.
0:47:02 > 0:47:04The egg yolk gives it real richness.
0:47:04 > 0:47:06That's a yummy, yummy thing.
0:47:08 > 0:47:11You season things very well, you have great technical ability.
0:47:11 > 0:47:14Don't get lost in the fads.
0:47:14 > 0:47:17Pickles around a lovely raviolo is a fad.
0:47:21 > 0:47:23Yeah, it was obviously a bit mixed.
0:47:23 > 0:47:25I mean, I'm glad the main part of the dish worked.
0:47:25 > 0:47:27I keep doing it in the invention tests.
0:47:27 > 0:47:30It's just that one extra thing that didn't need to be on the plate that
0:47:30 > 0:47:31sort of lets it down.
0:47:34 > 0:47:37Saliha has made an Indian chaat -
0:47:37 > 0:47:40a street food dish consisting of kachori -
0:47:40 > 0:47:43a deep-fried lentil dumpling -
0:47:43 > 0:47:46potato and chickpea samosa, date chutney,
0:47:46 > 0:47:49green chutney and an artichoke and chickpea salad
0:47:49 > 0:47:52with sweetened yoghurt.
0:47:53 > 0:47:55I think you've done a good job of presentation.
0:47:55 > 0:47:56You've got height, you've got colour.
0:47:56 > 0:47:59I think if that was put in front of somebody in a restaurant,
0:47:59 > 0:48:01I think they'd say, "Yum. Looks great."
0:48:08 > 0:48:11I watched you make your kachori.
0:48:11 > 0:48:13I was fascinated and I think they're delicious.
0:48:13 > 0:48:15Absolutely delicious.
0:48:15 > 0:48:18They're flavoured really nicely, quite mellow,
0:48:18 > 0:48:20but they've got a lovely bit of spice in the back of your throat.
0:48:20 > 0:48:21I like your samosa,
0:48:21 > 0:48:24powerful with potato and a little bit of spice in the middle of it.
0:48:24 > 0:48:26The rest of the stuff on the outside,
0:48:26 > 0:48:30- pack it with flavour the same way as you did with the kachori.- OK.
0:48:30 > 0:48:32I like it. I'd munch my way through it.
0:48:32 > 0:48:34Love the dumpling.
0:48:34 > 0:48:38The other bits, like the samosa, they don't bring a great deal to me.
0:48:41 > 0:48:44I'm a bit annoyed that I made some mistakes,
0:48:44 > 0:48:47but happy at the same time that some of the things that I did did turn
0:48:47 > 0:48:50out all right and that they liked my presentation, for once.
0:48:50 > 0:48:53It didn't look like it was from a takeaway shop!
0:48:55 > 0:48:58Jamie's dessert is strawberry shortbread,
0:48:58 > 0:49:02with a strawberry cheesecake topping, strawberry caramel tuiles,
0:49:02 > 0:49:03freeze-dried strawberries,
0:49:03 > 0:49:08strawberry praline sauce and toasted almonds.
0:49:09 > 0:49:10Doesn't look quite yet finished.
0:49:10 > 0:49:13It looks like some ideas.
0:49:25 > 0:49:31I really like the lightly sweetened cream on top of that very well made
0:49:31 > 0:49:33and sugared shortbread biscuit.
0:49:33 > 0:49:36That, I like. I don't care much for the rest of it.
0:49:36 > 0:49:41I feel like that cream and biscuit deserves some better bedfellows.
0:49:43 > 0:49:45What this plate needs is more.
0:49:45 > 0:49:47More of the strawberry caramel sauce,
0:49:47 > 0:49:49more flavour inside that cream,
0:49:49 > 0:49:51more of the biscuit on the plate.
0:49:51 > 0:49:54Technically, I don't think there's very much going on here.
0:49:54 > 0:49:56Shortbread and a fool across the top,
0:49:56 > 0:49:58there's nothing that I really love about it.
0:50:01 > 0:50:03A little disappointed, to be honest.
0:50:03 > 0:50:05I was pretty happy with the flavour combinations.
0:50:05 > 0:50:08To get sort of negative comments, or not great comments, was...
0:50:08 > 0:50:10Yeah, it was a little disheartening, actually.
0:50:17 > 0:50:20Giovanna has also made a dessert.
0:50:20 > 0:50:25Pistachio madeleines with macerated raspberries, raspberry curd,
0:50:25 > 0:50:30candied pistachios and a raspberry and rose ice cream.
0:50:38 > 0:50:43Your ice cream is as smooth as silk and absolutely delicious.
0:50:43 > 0:50:46Your madeleines, crispy on the outside, as they should be,
0:50:46 > 0:50:48soft on the inside.
0:50:48 > 0:50:50Your raspberry curd sitting underneath,
0:50:50 > 0:50:52velvet on your tongue, fantastic.
0:50:52 > 0:50:54Do they go together? No.
0:50:55 > 0:50:58The problem is that crispiness of the madeleine,
0:50:58 > 0:51:01as soon as you put it in your mouth, the ice cream,
0:51:01 > 0:51:02it turns to soggy cake.
0:51:02 > 0:51:04- Yeah.- But your ice cream's fantastic.
0:51:06 > 0:51:08I like absolutely everything on that plate.
0:51:08 > 0:51:12I just don't believe they belong together.
0:51:12 > 0:51:13Eaten individually, they're a joy.
0:51:19 > 0:51:21I don't think it's all doom and gloom.
0:51:21 > 0:51:23I think it was mostly good.
0:51:23 > 0:51:26It's just the whole dish itself didn't necessarily work.
0:51:30 > 0:51:32Finally, it's Brodie.
0:51:32 > 0:51:36His dessert is a cardamom and saffron bread and butter pudding,
0:51:36 > 0:51:41with apricots, sultanas and blackberries, cooked in ginger wine,
0:51:41 > 0:51:43and a coconut ice cream.
0:51:43 > 0:51:46I'm impressed that you've actually got some form to that plate,
0:51:46 > 0:51:47some shape to the plate,
0:51:47 > 0:51:50considering where you were with about five minutes to go,
0:51:50 > 0:51:53struggling trying to turn out a bread and butter pudding.
0:51:59 > 0:52:00Your coconut ice cream...
0:52:01 > 0:52:03is fabulous, I love it.
0:52:03 > 0:52:06The texture of your bread and butter pudding, very, very firm.
0:52:06 > 0:52:08I don't mind that at all.
0:52:08 > 0:52:11This is just silly.
0:52:11 > 0:52:12It's burnt.
0:52:14 > 0:52:16I like it. I really like it.
0:52:16 > 0:52:18Bread and butter pudding and ice cream,
0:52:18 > 0:52:19and you've presented it in a way
0:52:19 > 0:52:22that makes it almost look like it belongs in a restaurant.
0:52:22 > 0:52:24Most certainly, the textures and flavours, to me,
0:52:24 > 0:52:26appear like they belong in a restaurant. Well done, mate.
0:52:29 > 0:52:31I'm feeling...
0:52:32 > 0:52:34all right.
0:52:34 > 0:52:37I'm annoyed at myself for not chopping the top off.
0:52:43 > 0:52:47By and large, I've got to say I thought it was a good round.
0:52:47 > 0:52:50And let's just remember one thing - this was an invention test.
0:52:52 > 0:52:54Steve's plate was full of skill.
0:52:54 > 0:52:56Ravioli, a runny egg yolk, spinach sauce,
0:52:56 > 0:53:00and for some reason he threw some pickled garlic and mushroom across the top.
0:53:00 > 0:53:03Who wants pickled mushrooms with it?
0:53:03 > 0:53:05He hasn't learnt when to stop.
0:53:05 > 0:53:07It was a reasonable dish.
0:53:07 > 0:53:10Obviously not perfect. Could be down just to that one little mistake that
0:53:10 > 0:53:12you could be gone.
0:53:12 > 0:53:14We'll see!
0:53:16 > 0:53:18I've got to admire Giovanna's skill today.
0:53:18 > 0:53:20I think technically, she did very well.
0:53:20 > 0:53:22Madeleines were really delicious.
0:53:22 > 0:53:23The ice cream was fantastic.
0:53:23 > 0:53:26She made curd. But they didn't belong on the same plate.
0:53:26 > 0:53:28I completely agree.
0:53:28 > 0:53:31- Completely agree.- To be honest, I think everyone's had mixed comments.
0:53:31 > 0:53:32So I'm not distraught.
0:53:32 > 0:53:35I just think that I could have done better.
0:53:37 > 0:53:41Saliha's flavours are good, they've always been good.
0:53:41 > 0:53:45I loved the plump dumpling, I thought that was absolutely divine.
0:53:45 > 0:53:47The samosa was great and crispy and spicy,
0:53:47 > 0:53:50but it all needed to be a bit more powerful.
0:53:50 > 0:53:53But Saliha has finally got it right on presentation.
0:53:53 > 0:53:56I hope that it's not the end of the road for me.
0:53:56 > 0:53:58But you know, who knows?
0:53:58 > 0:54:00Everybody's a really accomplished chef here.
0:54:00 > 0:54:06I have to say, joy and disappointment in equal measure from Brodie, for me.
0:54:06 > 0:54:09Joy that he produced a dish which looked great and a very,
0:54:09 > 0:54:11very delicious coconut ice cream,
0:54:11 > 0:54:14and disappointment in the fact he had burnt bits that he tried to hide
0:54:14 > 0:54:16underneath it.
0:54:16 > 0:54:17His flavours were great.
0:54:17 > 0:54:21Serving a burnt bottom at this stage?
0:54:21 > 0:54:23It's foolhardy in the least.
0:54:23 > 0:54:25I'd be devastated if I go home.
0:54:25 > 0:54:27I don't want it to stop, really enjoying it,
0:54:27 > 0:54:30and I think that that's coming across in my cooking.
0:54:31 > 0:54:34Jamie's plate was all about shortbread and strawberries.
0:54:34 > 0:54:37We had a really nicely made shortbread biscuit
0:54:37 > 0:54:42- on top of a light, fluffy cream. - The rest of the bits and pieces,
0:54:42 > 0:54:45I didn't really understand and I didn't understand the point of them.
0:54:45 > 0:54:48It seemed to me as though Jamie had an unfinished dish,
0:54:48 > 0:54:51as if he ran out of time and ran out of ideas.
0:54:51 > 0:54:55At this stage, you've got to make sure everything's absolutely spot-on
0:54:55 > 0:54:57on the plate, so it's not looking great.
0:55:07 > 0:55:09Thank you very much indeed for a strong round.
0:55:09 > 0:55:11As far as an invention test goes, incredible.
0:55:21 > 0:55:22The person leaving us...
0:55:33 > 0:55:34..is Jamie.
0:55:37 > 0:55:39- Jamie, thanks very much indeed. - Thank you, mate.
0:55:49 > 0:55:52Yeah, I'm disappointed to get kicked out, but, you know,
0:55:52 > 0:55:54there was a sense of inevitability about it today.
0:55:54 > 0:55:58To get to the final seven has been just an incredible experience.
0:56:05 > 0:56:08It's been so much fun, met some amazing people.
0:56:12 > 0:56:13Really glad I've done it.
0:56:13 > 0:56:16- Well done, guys. - Well done. Very good.
0:56:16 > 0:56:19So relieved just to be going through.
0:56:19 > 0:56:20I can't tell you.
0:56:21 > 0:56:24Final six. Yeah, feels amazing.
0:56:24 > 0:56:27It's a good feeling. Yeah, you know,
0:56:27 > 0:56:30it would have been nice if it was a bit more smooth.
0:56:30 > 0:56:33I am so, so happy. I actually can't believe it.
0:56:33 > 0:56:37I thought that that might be the end of the road for me.
0:56:37 > 0:56:38I feel great right now.
0:56:38 > 0:56:40Try and not drink too much and get an early night
0:56:40 > 0:56:42and get back in the kitchen.
0:56:47 > 0:56:52Tomorrow night, the remaining six cooks are pushed to their limits,
0:56:52 > 0:56:55as they battle for a place in finals week.
0:56:56 > 0:56:58Right.
0:56:58 > 0:57:00That gratin looks a little wet.
0:57:00 > 0:57:02I just want to make noises.
0:57:02 > 0:57:03Mmm.
0:57:05 > 0:57:08It's just mouthful after mouthful of just pure joy.