0:00:03 > 0:00:08MasterChef is searching for the country's best amateur cook.
0:00:12 > 0:00:15These ten have battled to stay in the competition.
0:00:15 > 0:00:16Disaster.
0:00:17 > 0:00:21- I'm sorry, I can't give it to him. - Absolutely love it.
0:00:22 > 0:00:25Tonight, things get even tougher
0:00:25 > 0:00:28as they face their first mass challenge.
0:00:28 > 0:00:31- Cooking in volume. - You're going to have to...argh!
0:00:32 > 0:00:34- Ow, watch out, watch out. - I can smell burning.
0:00:36 > 0:00:38For crying out loud.
0:00:39 > 0:00:42These guests wanted literary drama, not real drama.
0:00:53 > 0:00:57It's early morning and the ten contestants are travelling west.
0:00:59 > 0:01:01This is the city of Bath,
0:01:01 > 0:01:07synonymous with one of history's most famous authors, Jane Austen.
0:01:11 > 0:01:16Born in 1775, she wrote only six complete novels
0:01:16 > 0:01:20but her works have outsold all her contemporaries
0:01:20 > 0:01:22and continue to find new readers.
0:01:26 > 0:01:28It's the 200th anniversary
0:01:28 > 0:01:32of the publication of Sense And Sensibility.
0:01:35 > 0:01:39Hundreds of Austen fans are here in Bath for the eight-day festival to celebrate.
0:01:58 > 0:02:00Good morning, welcome to the Royal Crescent
0:02:00 > 0:02:03in the beautiful city of Bath.
0:02:03 > 0:02:05Today, this city is going to be overtaken
0:02:05 > 0:02:07with the Jane Austen Festival.
0:02:07 > 0:02:09You are preparing lunch for the elegant hordes
0:02:09 > 0:02:12that are going to descend on this crescent.
0:02:13 > 0:02:16We are splitting you into two teams.
0:02:17 > 0:02:22Ashvy to Jay, you're one team. Shelina to Aki, you are the other.
0:02:24 > 0:02:26You will be feeding 100 people.
0:02:26 > 0:02:31Be inspired by the occasion, think about the period.
0:02:31 > 0:02:33Stand out, guys.
0:02:33 > 0:02:35At the end of this,
0:02:35 > 0:02:38we'll make a decision as to which team performs the best.
0:02:38 > 0:02:40And that team will stay on here in Bath
0:02:40 > 0:02:43and cook for a very important function
0:02:43 > 0:02:47under the guidance of one of Britain's best chefs.
0:02:49 > 0:02:53You have just three hours. Good luck.
0:02:56 > 0:02:58I am so excited. Oh, my God.
0:02:58 > 0:03:01I love Jane Austen. Love, love, love.
0:03:01 > 0:03:04I'm more of a Steve Austin fan.
0:03:04 > 0:03:07Knowing that there's a reward at the end of today
0:03:07 > 0:03:08should we be victorious,
0:03:08 > 0:03:10then I am even more competitive
0:03:10 > 0:03:12and more determined to win.
0:03:12 > 0:03:14The winning team today, from the sounds of it,
0:03:14 > 0:03:15is in for a real treat
0:03:15 > 0:03:16and I so want to be
0:03:16 > 0:03:18in that winning team.
0:03:18 > 0:03:19Who's team leader, guys?
0:03:19 > 0:03:22- Me.- You want to be team leader? - I'm very happy to be team leader.
0:03:22 > 0:03:24- Happy to be team leader?- Yeah. - Team leader.- Yes.- Sure?
0:03:24 > 0:03:26- Yeah.- Right.
0:03:26 > 0:03:27All right, team.
0:03:30 > 0:03:31Right.
0:03:31 > 0:03:33- Does anyone want to be a leader? - I think we've got our leader.
0:03:33 > 0:03:35The person holding the paper and writing stuff down.
0:03:35 > 0:03:38- You want me to be leader? - I don't mind.- It's up to you.
0:03:38 > 0:03:41OK, I'll take, that's fine, I need a watch.
0:03:41 > 0:03:42Perfect. OK.
0:03:44 > 0:03:49Each team now has to come up with two main dishes,
0:03:49 > 0:03:50one vegetarian option and a pudding.
0:03:52 > 0:03:56Pastry, a staple of early 19th-century Regency cuisine,
0:03:56 > 0:03:59must feature somewhere.
0:03:59 > 0:04:01Who feels comfortable doing pastry?
0:04:03 > 0:04:04OK.
0:04:04 > 0:04:10Team Andrew has been given mackerel, chicken, chicken livers
0:04:10 > 0:04:12and a selection of fruit,
0:04:12 > 0:04:16vegetables and herbs, including gooseberries and beetroot.
0:04:16 > 0:04:19Andrew, menu, menu, come on.
0:04:19 > 0:04:20Right, vegetarian,
0:04:20 > 0:04:24Savoy cabbage stuffed with mirepoix and cheese.
0:04:24 > 0:04:25Tomatoes with mushrooms and star anise.
0:04:25 > 0:04:27We're going to do a horseradish mackerel
0:04:27 > 0:04:28- with gooseberry sauce.- Yeah.
0:04:28 > 0:04:31The chicken, we're going to stuff that with chestnuts and sage.
0:04:31 > 0:04:33Cool. What's the vegetarian, again?
0:04:33 > 0:04:36Savoy cabbage stuffed with mirepoix and cheese.
0:04:36 > 0:04:39Dessert, baked spiced apples with a quince sponge
0:04:39 > 0:04:40and a pineapple relish.
0:04:40 > 0:04:42- Right.- Right, let's go.
0:04:44 > 0:04:47My idea, stuff whatever we can with whatever we have
0:04:47 > 0:04:50and make it taste good and look really good.
0:04:50 > 0:04:56In the other tent, their ingredients include duck, salmon,
0:04:56 > 0:05:00cauliflower, blackberries and figs.
0:05:00 > 0:05:03So, that's it, guys. What's your final menu?
0:05:03 > 0:05:06- Duck is going to be with plum sauce. - Right.
0:05:06 > 0:05:08- Panna cotta with a fig spiced compote.- Yum.
0:05:08 > 0:05:13- Ravioli served with pumpkin in the inside.- Interesting. - With three different sauces.
0:05:13 > 0:05:17Salmon en croute is going to be with the fennel, orange and spiced salad.
0:05:17 > 0:05:18Beautiful, good.
0:05:18 > 0:05:20Good luck, guys.
0:05:26 > 0:05:28Just three hours, guys, and it's lunch.
0:05:30 > 0:05:33It's not just the quality of the cooking, is it?
0:05:33 > 0:05:35It's the organisation of a whole team and the preparation
0:05:35 > 0:05:38and the serving of so many dishes.
0:05:40 > 0:05:43They're going to have to use common, common sense. And sensibility.
0:05:47 > 0:05:51- Andrew, do you need these chickens for anything?- No, no.
0:05:51 > 0:05:52Chicken's all yours.
0:05:54 > 0:05:56What are you doing with the chickens?
0:05:56 > 0:05:58I'm beating them out,
0:05:58 > 0:06:00doing a stuffed chicken breast
0:06:00 > 0:06:02with chicken livers, sage, chestnuts, poaching them
0:06:02 > 0:06:05and then frying them off to colour in the last minute before serving.
0:06:05 > 0:06:07OK.
0:06:07 > 0:06:11The thing that worries me most is just getting it ready on time.
0:06:11 > 0:06:15There's a lot of prep with this one. Got to do 40 portions.
0:06:15 > 0:06:19So, it's 20 chickens. Time is of the essence today.
0:06:21 > 0:06:24One, two, three, four, five, six, seven, eight, nine, ten.
0:06:24 > 0:06:30Eamonn begins the mammoth task of filleting 40 mackerel.
0:06:30 > 0:06:33We're Regencying it up by decorating it
0:06:33 > 0:06:36with, like, a little puff pastry head, puff pastry tail.
0:06:36 > 0:06:40I remember seeing in Regency pastry, starts and ends on creatures.
0:06:40 > 0:06:42They try and build the animal back up again.
0:06:42 > 0:06:43That's what we're doing today.
0:06:43 > 0:06:47- What are you doing now, Andrew? - I'm going to make pastry for you.
0:06:47 > 0:06:49Lovely, thank you. Puff pastry, yeah?
0:06:49 > 0:06:52Andrew, you see here, quantity-wise, literally enough for...
0:06:52 > 0:06:55- Don't need very much.- If you can imagine enough to make 80 of them.
0:06:55 > 0:06:56Yup, yup.
0:07:03 > 0:07:06I quite quickly opted for the vegetarian option
0:07:06 > 0:07:08because I've cooked loads of vegetarian food in my life
0:07:08 > 0:07:11whereas I think the boys are a bit like, "Vegetarian, what's that?
0:07:11 > 0:07:12"That's not food."
0:07:12 > 0:07:18Ashvy starts by chopping the vegetables for her mirepoix,
0:07:18 > 0:07:21a combination of diced carrots, celery and onions.
0:07:24 > 0:07:26Just blanched the cabbage leaves for stuffing.
0:07:26 > 0:07:29Just about to get on with the stuffed tomatoes now.
0:07:29 > 0:07:31And burn myself little bit.
0:07:31 > 0:07:34I don't think there's a vegetarian in that tent
0:07:34 > 0:07:36because stuffed cabbage with cheese and a stuffed tomato.
0:07:36 > 0:07:39I hope there aren't many vegetarians and if there are,
0:07:39 > 0:07:41they're not going to be in Andrew's tent.
0:07:46 > 0:07:48I'm trying to core all these apples
0:07:48 > 0:07:50because we are making baked apples.
0:07:50 > 0:07:53I'm going to do, actually, 60 portions
0:07:53 > 0:07:56so a lot of time to spend on prep.
0:08:01 > 0:08:03It's going OK for the time being.
0:08:03 > 0:08:06Ask me in half an hour and then I'm going to be panicking.
0:08:13 > 0:08:15In the other tent,
0:08:15 > 0:08:20Shelina's team are already starting to feel the pressure.
0:08:20 > 0:08:22- Tom, how are you getting on with your panna cotta?- Fine.
0:08:22 > 0:08:25The panna cotta, obviously, needs to set so I'm happy
0:08:25 > 0:08:28until the time comes when I've got to turn them out.
0:08:28 > 0:08:30And if they've set, brilliant.
0:08:30 > 0:08:34If they haven't, it would become a real disaster.
0:08:44 > 0:08:45At the moment, I'm doing duck.
0:08:45 > 0:08:49So, we have the leg in a, sort of, ragu-style sauce.
0:08:49 > 0:08:51And then, roasted breast which we'll slice.
0:08:51 > 0:08:54Quite a lot of duck to do, so just want to try and make sure
0:08:54 > 0:08:57I can get this all on and cooking as soon as possible.
0:09:02 > 0:09:05This is, like, monster portion of pasta.
0:09:09 > 0:09:12Shelina's helping me with the pumpkin ravioli
0:09:12 > 0:09:15and I'm doing three sauces for the pasta.
0:09:15 > 0:09:17It's going to look beautiful.
0:09:29 > 0:09:31The pasta's not going to be individually served either,
0:09:31 > 0:09:33it's going to be served on a big platter.
0:09:33 > 0:09:35- I don't want that. - That's the way is going to be.
0:09:35 > 0:09:36That's the way it's going to be.
0:09:36 > 0:09:39Can't we have the sauces in separate pots?
0:09:39 > 0:09:42I think we just do one sauce. I think we just do the tomato sauce.
0:09:42 > 0:09:44Aki, let's just see how you get on.
0:09:44 > 0:09:47The thing is, I'll do one sauce at a time. I'll do the tomato first.
0:09:47 > 0:09:50- And if I have time, I'll do the other two. How's that?- Sounds good.
0:09:50 > 0:09:51Perfect.
0:10:09 > 0:10:10- Andrew?- Yup.
0:10:10 > 0:10:13I need some serious help getting these bone and trimmed.
0:10:13 > 0:10:17- I've only got three prepped at the moment. Three dishes-worth.- OK.
0:10:19 > 0:10:22This is when people realise cooking in volume is really difficult
0:10:22 > 0:10:25because nobody really took into account how long it takes
0:10:25 > 0:10:28to fillet 40 mackerel and then take all the bones out and trim it.
0:10:28 > 0:10:32I'm the mackerel king! Ha-ha ha-ha!
0:10:32 > 0:10:37- Right, Andrew?- Yeah.- How you doing on time?- We're stretched.
0:10:37 > 0:10:40I need to help Eamonn on these mackerel, there's so many of them.
0:10:40 > 0:10:45- 40 portions.- 80 fillets. - 40 portions.
0:10:45 > 0:10:49And I need to help him get these done so we can relax a bit on this station.
0:10:49 > 0:10:51Are you all right cutting the bones out?
0:10:51 > 0:10:54- And we can get a little production line going.- Yes.
0:10:56 > 0:10:59Hour's gone, guys. You've got two hours left.
0:11:01 > 0:11:03Meanwhile, in Shelina's tent,
0:11:03 > 0:11:07they're running behind on prep for the 40 portions of salmon en croute.
0:11:07 > 0:11:12- How many fish have we got left? - Three.
0:11:13 > 0:11:17And we need to get those prepped, stuffed, in the pastry
0:11:17 > 0:11:22at least 45 minutes before service so I'm really pushed for time.
0:11:24 > 0:11:26Emma, once you're done with the carrots,
0:11:26 > 0:11:28do you mind coming and helping with the salmon?
0:11:28 > 0:11:31Not at all. That's what I'm, I'm trying to get there.
0:11:31 > 0:11:33Cos we've still got two big fishes to get done.
0:11:35 > 0:11:40- What do you want me to do? - Can you start pin-boning the fish? I'm going to start on the ravioli.
0:11:47 > 0:11:49My pin-boning skills are not very good.
0:11:51 > 0:11:55Was salmon on pastry a little ambitious for a tent in a field?
0:11:55 > 0:11:57Potentially, but we want to win.
0:11:59 > 0:12:01- That's fighting talk, well done. - Thank you.
0:12:01 > 0:12:04I don't normally do that, but I'll do it with you.
0:12:04 > 0:12:06Come on, you slippery...
0:12:06 > 0:12:10But the salmon is not Shelina's only problem.
0:12:10 > 0:12:13- You going to be all right with that? - Yeah.- OK.
0:12:13 > 0:12:15- How are you getting on, Shelina? - Yeah, I think we're OK.
0:12:15 > 0:12:17You think you're OK?
0:12:17 > 0:12:19You've got to get that panna cotta set
0:12:19 > 0:12:20and, right now, it's still hot.
0:12:20 > 0:12:22I know that's what we're focusing, I'm trying do that now.
0:12:22 > 0:12:25We're just filling up some cold water to bring it down to temperature.
0:12:25 > 0:12:29- And then we're going to put it in the fridge to set.- Good.
0:12:29 > 0:12:30Good.
0:12:30 > 0:12:33Carry on, carry on, enough.
0:12:49 > 0:12:50Um.
0:12:51 > 0:12:53We'll just go small on the portions. Portions were big anyway.
0:12:53 > 0:12:54- You sure?- Have to.
0:12:54 > 0:12:57There's no choice, we haven't got time to make any more.
0:12:57 > 0:13:00- What's happened? - We lost half a jug of panna cotta.
0:13:00 > 0:13:02So, if it doesn't set in time,
0:13:02 > 0:13:05you're going to be serving figs with custard.
0:13:05 > 0:13:09Potentially, but we need to get it in the fridge ASAP.
0:13:14 > 0:13:16In Shelina's tent, they've lost about a quarter
0:13:16 > 0:13:17of the panna cotta mix.
0:13:17 > 0:13:20That means they won't be able to get all of those panna cottas out.
0:13:20 > 0:13:22And no-one's doing a thing about making some more mix
0:13:22 > 0:13:24or coming up with another plan.
0:13:24 > 0:13:27They're just all running around the floor looking at it.
0:13:31 > 0:13:33You only have one hour left.
0:13:35 > 0:13:38Backs, backs, backs, backs, hot.
0:13:38 > 0:13:40- Can I put this here?- Yup.
0:13:46 > 0:13:48Ashvy, how are we with the stuffed tomato?
0:13:48 > 0:13:51I've got ten more to do. The stuffing is over there.
0:13:51 > 0:13:53Got to put the lids on and in the oven.
0:13:53 > 0:13:57- And the stuffed cabbage with cheese and mirepoix?- Everything's ready. Just got to stuff it now
0:13:57 > 0:14:00and then sear it off nicely in the pan.
0:14:00 > 0:14:04- You've got to stuff all the cabbage? - Yeah. And make my beetroot sauce but that won't take long.
0:14:04 > 0:14:09- It's cooked, it's cooling.- And stuff these tomatoes.- Won't take long. - Stuff all the cabbage?- Yes.
0:14:09 > 0:14:11- And make a sauce?- Yes.
0:14:17 > 0:14:20Miss Optimistic, Ashvy. All I've got to do is stuff the cabbage.
0:14:20 > 0:14:23And all I've got to do is stuff the tomatoes.
0:14:23 > 0:14:26And all I've got to do is make the beetroot sauce.
0:14:26 > 0:14:28That sounds like quite a bit to me, Ashvy.
0:14:36 > 0:14:40- Is that it?- We're nearly there. - Nearly there.
0:14:40 > 0:14:43Do you know, two hours, almost two hours on this mackerel.
0:14:43 > 0:14:46- Are you still doing it with the pastry?- Yes.
0:14:46 > 0:14:48When this is off, we'll get those cut out.
0:14:48 > 0:14:51- You're never going to want to see another piece of mackerel. - Blast, mackerel.
0:14:51 > 0:14:54The mackerel just took a ridiculous amount of time
0:14:54 > 0:14:57and they're making pastry tails and heads for every single one.
0:14:57 > 0:15:02OK, and that's going on now. That's only just been started.
0:15:04 > 0:15:07- Do you need to egg wash them as well?- Yeah, yeah.
0:15:11 > 0:15:16Jay's chicken fillets are ready to be flattened and stuffed.
0:15:18 > 0:15:20I'm good to go.
0:15:24 > 0:15:28- Have you got a meat mallet you're not using?- If we're not using it, you can definitely use it.
0:15:28 > 0:15:32- No, meat mallet, you know. - That's all we have.- A little hammer?
0:15:32 > 0:15:33No, sorry.
0:15:33 > 0:15:36There's no meat mallet, not here or next door.
0:15:36 > 0:15:38So, I'm kind of stuck with what I've got.
0:15:44 > 0:15:48- I need a meat mallet.- OK, we're going to have to re-think this, OK.
0:15:48 > 0:15:50- Can you do it another way - slice it?- Yeah.- OK.
0:15:56 > 0:15:59Not a problem, mate. Walking on sunshine.
0:15:59 > 0:16:03- Aki, what are you on now? - Sauce number two.- No.
0:16:03 > 0:16:06The panna cotta is the priority right now.
0:16:06 > 0:16:07So don't do any more sauces.
0:16:07 > 0:16:10- Fine.- Whisk it up cos all the vanilla beans are at the bottom.
0:16:13 > 0:16:16We're only doing half because it needs to set in time, yeah?
0:16:16 > 0:16:21- Aki, you OK with that, yeah? - Yeah, trust me, babes.
0:16:23 > 0:16:26I think I'm just a little bit worried about the panna cotta,
0:16:26 > 0:16:28I'm worried about the salmon, still.
0:16:30 > 0:16:34Yeah, pressure is on now. And there we go. Look.
0:16:34 > 0:16:38- How long did we say for the salmon in the oven?- I'd put it in for 35 minutes.
0:16:38 > 0:16:42- It's going to take 45 minutes in the oven.- 35 minutes.
0:16:42 > 0:16:45- Put three in one oven in the next five minutes. - I reckon we put it in now.
0:16:45 > 0:16:50No-one in there seems quite sure how long that salmon en croute is going to take to cook.
0:16:51 > 0:16:55I think the way it's going now, we'd be lucky to get a corned beef salad.
0:16:55 > 0:16:57- The salmon are in. - How long do you need it in?
0:16:57 > 0:17:00- I thought we were arguing over that. - Shall we...
0:17:00 > 0:17:01I reckon we do 20 minutes.
0:17:01 > 0:17:04- Let's have a look at them after 20 minutes. Set a timer.- Right.
0:17:04 > 0:17:06Guys, we've got 30 minutes.
0:17:06 > 0:17:10- Yup, yup. - I need to get my mackerel in in five.
0:17:10 > 0:17:14- Hello, who's using the oven? - We have got sponges, apples,
0:17:14 > 0:17:16completely full oven.
0:17:16 > 0:17:18I know you've got a lot on, Andrew.
0:17:18 > 0:17:20Any space for my pastry at the moment?
0:17:20 > 0:17:21Yes, there will be, yes.
0:17:21 > 0:17:24Can you give us a shout as soon as there is? Thank you.
0:17:24 > 0:17:27I'm going to take my apples out so you can use those.
0:17:27 > 0:17:31- I'm going to serve those in there. - We're going to... hang on a sec, let me think.
0:17:34 > 0:17:36Apples are coming out, can the sponge come out? No.
0:17:39 > 0:17:42- And the apples are stuck in there. - Yeah.- Oh, for crying out loud.
0:17:44 > 0:17:48You're supposed to stuff the apples, not stuff the oven.
0:17:50 > 0:17:52Ready to go now if I've got some space.
0:17:52 > 0:17:56- You will when the apples come out. - Can somebody help me get this out?
0:17:57 > 0:18:03- On top of where?- Just there.- On top of here.- Yes. The oven is free.
0:18:03 > 0:18:05- Can somebody open a door for me, please?- Yes.
0:18:07 > 0:18:10OK, everything for the mackerel dish is now in, Andrew.
0:18:37 > 0:18:39Could someone check the salmon?
0:18:39 > 0:18:41- Careful.- Wow.
0:18:48 > 0:18:51I can smell burning.
0:18:51 > 0:18:53The pastry's burning underneath, or something.
0:18:54 > 0:18:56- Why? Is that...?- You can smell it.
0:18:57 > 0:18:59It's cos it's on the...
0:19:07 > 0:19:09I put it on top of the thing, not realising the stove was on.
0:19:09 > 0:19:12We can't serve the bottom base of pastry because it is burnt.
0:19:13 > 0:19:17- Ashvy, where's the beetroot sauce? - Here.- That's a sauce, is it?
0:19:17 > 0:19:19- How many beetroots have you used? - Three.
0:19:19 > 0:19:22Beetroot sauce for 40 people has got three beetroots.
0:19:22 > 0:19:25- Well, yeah.- A bit scarce this time of year are they, beetroots?
0:19:25 > 0:19:29Maybe put some beetroot in it. Grate it in or something, rather than chopping it.
0:19:33 > 0:19:37You've got 12 minutes and that means the food out, ready to serve.
0:19:44 > 0:19:47Guys, just so you know, your guests are arriving.
0:19:53 > 0:19:55D-E-S-E-R-T. That's desert.
0:20:05 > 0:20:08- Five minutes, guys. - You're going to have to... argh!
0:20:08 > 0:20:10Such a shame, isn't it?
0:20:11 > 0:20:12Bottom burned, all that work.
0:20:14 > 0:20:17Aki, put all your sauce on that, you need it on now, OK?
0:20:17 > 0:20:23- We've said a trio of sauces, what's the third sauce?- Calm down, I'm doing it.- What's the third sauce?
0:20:23 > 0:20:26These guests wanted literary drama, not real drama.
0:20:28 > 0:20:30Ow, watch out, watch out.
0:20:31 > 0:20:320h, for...
0:20:32 > 0:20:34How much time we got left, guys?
0:20:35 > 0:20:36Three minutes.
0:20:40 > 0:20:42We kind of need to go.
0:21:00 > 0:21:02As far as Jane Austen was concerned, it was fairly, sort of,
0:21:02 > 0:21:04plain fare, nicely, sort of, prepared.
0:21:04 > 0:21:07Ladies, of course, could not help themselves.
0:21:07 > 0:21:09So, if you didn't have a gentleman next to you
0:21:09 > 0:21:13who was attending to your needs, you might go very hungry indeed.
0:21:16 > 0:21:19Having seen what's on the menu here, I'm hugely excited.
0:21:19 > 0:21:21May I escort you?
0:21:22 > 0:21:23Ladies and gentlemen,
0:21:23 > 0:21:26please step forward for the best food you will taste in Bath.
0:21:26 > 0:21:28If you know people over there, get them
0:21:28 > 0:21:30to come over here and take a look before they make their decision
0:21:30 > 0:21:32cos the best food is here.
0:21:34 > 0:21:39Shelina's team have made salmon en croute with spinach
0:21:39 > 0:21:41and a fennel and a spiced orange salad.
0:21:41 > 0:21:46Roast duck with a cauliflower puree and a duck leg ragu.
0:21:47 > 0:21:49And vegetarian pumpkin ravioli with a tomato,
0:21:49 > 0:21:52basil and bechamel sauce.
0:21:52 > 0:21:54- Can I have some salmon, please? - Yes. There we go.
0:21:57 > 0:22:00- Salmon, yeah? No problem. - There we go.
0:22:01 > 0:22:04That salmon is proving to be an absolute winner.
0:22:04 > 0:22:08I need some salmon over here. I've only got six more portions.
0:22:08 > 0:22:10Some of the salmon's got burnt bits on it, though.
0:22:10 > 0:22:13That's cos they burnt it.
0:22:14 > 0:22:19It has lovely flavour, very moist.
0:22:19 > 0:22:22The crust is very nice.
0:22:24 > 0:22:28It's black, but only bits of it are black.
0:22:28 > 0:22:33I just left the burnt bit and the rest, it was really gorgeous, really yummy.
0:22:33 > 0:22:37The pastry's got a really lovely texture. Those herbs round the outside, is great.
0:22:37 > 0:22:39It's a very ambitious dish
0:22:39 > 0:22:41and I love the salmon inside the pastry, that's yummy.
0:22:41 > 0:22:44Is anyone waiting for ravioli at all?
0:22:47 > 0:22:49Here you go.
0:22:52 > 0:22:57I had the pumpkin ravioli. It was very, very tasty. Delicious.
0:22:57 > 0:23:00The sweet filling of the pumpkin inside is actually quite tasty.
0:23:00 > 0:23:03I like the tomatoes with the chunks of onion and garlic and the basil.
0:23:03 > 0:23:04Not bad. Not bad.
0:23:04 > 0:23:07I should have the duck.
0:23:10 > 0:23:13- That's the ragu.- OK, duck, was it?
0:23:13 > 0:23:16I think it's all about the duck right now. How many?
0:23:17 > 0:23:21Jonathan's duck, it started off slowly but it's coming up really, really well.
0:23:23 > 0:23:28It's succulent and absolutely as duck should be.
0:23:28 > 0:23:33The duck was perfectly cooked for me. I could have eaten twice as much.
0:23:34 > 0:23:37Really nicely cooked. Saltiness in the skin, the ragu is deep,
0:23:37 > 0:23:41the cauliflower puree is earthy and a little bit sweet. I love it.
0:23:41 > 0:23:42It's a really lovely dish.
0:23:42 > 0:23:47Considering the volume of people they've served, it's extraordinary.
0:23:47 > 0:23:48If you want to come over this way.
0:23:48 > 0:23:51Andrew's team have made chicken stuffed with chestnuts
0:23:51 > 0:23:55and chicken livers served with a pumpkin puree.
0:23:56 > 0:24:00The second main is mackerel with pastry heads and tails,
0:24:00 > 0:24:04a gooseberry and basil sauce and a samphire concasse.
0:24:06 > 0:24:10And the vegetarian option is Savoy cabbage parcels stuffed with
0:24:10 > 0:24:11mirepoix and cheese
0:24:11 > 0:24:15and mushroom-stuffed tomatoes with a beetroot cream.
0:24:18 > 0:24:22- I'll have the chicken, please. - The chicken.- It looks good.
0:24:22 > 0:24:26- What do you think? - It does, it does.
0:24:26 > 0:24:28Thank you.
0:24:29 > 0:24:31- Chicken.- Chicken, certainly.
0:24:34 > 0:24:37- The chicken? Chicken? - All chickens, OK, let's go.
0:24:38 > 0:24:42The chicken is flying out of that table, absolutely flying.
0:24:42 > 0:24:46- Jay, could I have some more chicken please?- Chicken, two minutes.
0:24:48 > 0:24:49Thank you very much.
0:24:52 > 0:24:56The chicken is really succulent and the stuffing goes really well, it complements the chicken.
0:24:56 > 0:24:59I had the chicken and I thought it was really lovely.
0:24:59 > 0:25:04Chicken's nice and moist. Sweetness coming from the pumpkin, little bit of star anise. Not bad.
0:25:04 > 0:25:07Everyone's going for the chicken but I can assure you the mackerel is stunning.
0:25:07 > 0:25:11- Mackerel.- Thank you very much indeed, sir. You won't regret it. I promise you.
0:25:11 > 0:25:15- It's the little Regency touches, you see.- Oh, brilliant!
0:25:15 > 0:25:20- Thank you, sir. Thank you very much. - You're welcome. It's been a pleasure. Enjoy yourself.
0:25:22 > 0:25:27In a true Georgian fashion, he put a beautiful pastry head and a tail on it.
0:25:27 > 0:25:30- And it looks really, really pretty. - So, I went for the mackerel.
0:25:30 > 0:25:34It's very, very nice. Haven't come across any bones, which is always good.
0:25:34 > 0:25:40Pretty looking dish, nice idea with the pastry head and tail. I love that. Love that mackerel.
0:25:41 > 0:25:44I'm just going to do a vegetarian for that lady over there.
0:25:49 > 0:25:52And that's like a creme fraiche and beetroot.
0:25:55 > 0:25:59It was a bit cold and I wasn't too keen on the cabbage leaf round it.
0:25:59 > 0:26:02I thought it was a bit rubbery. I don't think I would have it again.
0:26:02 > 0:26:06- The vegetarian dish doesn't work. - That beetroot cream is horrendous.
0:26:06 > 0:26:11It's over-worked, over-whisked, salty cream with beetroot in it. Urgh.
0:26:14 > 0:26:17Come on, guys, clear everything down, ready for dessert.
0:26:28 > 0:26:31- They're not quite set, are they? - No, they're not...
0:26:31 > 0:26:33So, what we going to do?
0:26:35 > 0:26:36Is it set?
0:26:39 > 0:26:41Vanilla custard with a blackberry sauce.
0:26:41 > 0:26:45- So, we're going to use that as like a cold custard?- Yeah.
0:26:51 > 0:26:55We've had to adapt it a little bit. The presentation is everything now.
0:26:55 > 0:26:57We need to make this look every bit as good as it tastes.
0:26:57 > 0:26:59Guys, they're plating up next door.
0:26:59 > 0:27:03We need to get something on a plate and looking pretty to get them over here.
0:27:09 > 0:27:12Guys, we're in control, just don't panic, OK?
0:27:24 > 0:27:28- Sieve it.- What's happened to it? - Just get the sieve and sieve it.- OK.
0:27:31 > 0:27:36- Just have a look at it.- I wouldn't serve it.- No, OK.- Custard's not on.
0:27:36 > 0:27:41- Custard's not on?- We've balls it. It just curdled. Scrambled egg.
0:27:43 > 0:27:49- Guys, where's the custard? Oh. - It was absolutely fine. When we sieved it just turned like that.
0:27:49 > 0:27:53- You're trying to tell me the sieve has curdled the custard? - Oh, no, no, I did.
0:27:53 > 0:27:57- I might start again but I think it's too late.- You haven't got time.
0:27:57 > 0:28:01- See those people?- Yeah. - They're already here.
0:28:01 > 0:28:04Ladies and gentlemen, it's dessert time.
0:28:10 > 0:28:14Andrew's team's dessert is a baked spiced apple
0:28:14 > 0:28:16with quince syrup sponge
0:28:16 > 0:28:18and basil-infused pineapple.
0:28:23 > 0:28:24With the custard curdled,
0:28:24 > 0:28:27they're now serving it with a Chantilly cream.
0:28:27 > 0:28:30Would you care for some cream, sir?
0:28:30 > 0:28:32- Enjoy.- Thank you.- No problem. Enjoy.
0:28:33 > 0:28:37Shelina's team is serving baked fig with vanilla custard
0:28:37 > 0:28:40and a spiced blackberry sauce.
0:28:43 > 0:28:48Oh, it's scrumptious. You are so clever to do all this.
0:28:48 > 0:28:51We might be clever or crazy. We don't know which one yet.
0:28:51 > 0:28:52It's lovely, thank you.
0:28:52 > 0:28:55- Thank you. Looks good. - Isn't it exciting?
0:28:57 > 0:28:59There we go. Enjoy.
0:29:14 > 0:29:18With no more customers to serve, Shelina decides to try a new tactic.
0:29:19 > 0:29:22Want to go and collar some people on that queue?
0:29:22 > 0:29:23Shall we go and see if they would like it?
0:29:27 > 0:29:29Go and get some people from that queue.
0:29:29 > 0:29:30Go and take the puddings over there.
0:29:32 > 0:29:35Figs and blackberries. Absolutely gorgeous.
0:29:39 > 0:29:41Do you want some? You've got some already.
0:29:41 > 0:29:42Maybe you'd like some better dessert?
0:29:42 > 0:29:46We're committed to the apple, absolutely.
0:29:50 > 0:29:53- More apples, please, guys. - More apples, please.
0:29:57 > 0:29:59- Enjoy.- Perfect, thank you.
0:30:07 > 0:30:09I had the baked apple
0:30:09 > 0:30:12and I thought the sponge was absolutely delicious on its own.
0:30:12 > 0:30:15And I thought the apple was delicious on its own
0:30:15 > 0:30:17but I think together, it doesn't work.
0:30:17 > 0:30:20It was lovely until I got to the bottom of the sponge,
0:30:20 > 0:30:22it was on the burnt side.
0:30:22 > 0:30:25It's not one dessert, it's loads of desserts, loads of bits in a bowl.
0:30:25 > 0:30:28The sponge, the pineapple and the cream, delicious.
0:30:28 > 0:30:30Why there's an apple on there as well, I'm not quite sure.
0:30:36 > 0:30:39I've got the figs with the vanilla custard
0:30:39 > 0:30:41and the custard tastes very nice but it's very runny.
0:30:41 > 0:30:45Yes, it could have set, perhaps, a little bit, little bit more.
0:30:45 > 0:30:48A little longer. But otherwise, no, it was delicious.
0:30:48 > 0:30:51This is supposed to be a panna cotta but it's not set.
0:30:51 > 0:30:54So, it's custard with berries and figs. It's a shame, actually.
0:30:54 > 0:30:56It was a good promise of a decent dessert.
0:30:59 > 0:31:02It tastes fine but it's not right. Look at that, look.
0:31:04 > 0:31:08# Voi che sapete
0:31:08 > 0:31:11# Che cosa e amor
0:31:11 > 0:31:14# Donne... #
0:31:14 > 0:31:16That was intense on a Regency scale.
0:31:16 > 0:31:20I just want to go and find the Roman Baths and jump in and shout yippee.
0:31:20 > 0:31:24I don't think words can describe how shattered I am.
0:31:24 > 0:31:27Every single bone in my body is aching.
0:31:29 > 0:31:34I just made salmon en croute for a whole load of people dressed up as Jane Austen.
0:31:34 > 0:31:38That's absolutely bonkers, I love it, it's brilliant.
0:31:43 > 0:31:47Under really difficult circumstances, in a marquee in a field,
0:31:47 > 0:31:51both of our teams, I think, rose to the challenge.
0:31:51 > 0:31:55They provided really interesting food, really elegant food
0:31:55 > 0:31:58and they worked really, really hard.
0:31:58 > 0:31:59Andrew's team was very ambitious.
0:31:59 > 0:32:03And, actually, they did get the food out just about on time.
0:32:03 > 0:32:08Jay just grafted all day, would not stop. He's so persistent.
0:32:09 > 0:32:11The chicken sold like wildfire.
0:32:12 > 0:32:16The mackerel was absolutely superb. The dessert, I thought, was absolutely lovely.
0:32:16 > 0:32:19However, the apple was unnecessary.
0:32:19 > 0:32:23There was quite a lot of sponge which was burnt and sent out, which is a shame.
0:32:23 > 0:32:27The vegetarian option, I thought, was absolutely awful.
0:32:27 > 0:32:31Everything on that plate was either badly seasoned
0:32:31 > 0:32:33or not cooked enough and it just didn't work.
0:32:33 > 0:32:35From my point of view,
0:32:35 > 0:32:38I think Shelina's team did themselves justice.
0:32:38 > 0:32:41I think they worked really hard, I think Shelina was well organised.
0:32:41 > 0:32:42She took control.
0:32:42 > 0:32:46The best dish today was that duck. I mean, beautiful dish.
0:32:46 > 0:32:49It would've been good in the studio, let alone in a tent in Bath.
0:32:49 > 0:32:52Probably the most skilful dish being that salmon en croute
0:32:52 > 0:32:54with all the work went into it.
0:32:55 > 0:32:58The ravioli for the vegetarian course was decent.
0:32:58 > 0:33:00But they did let themselves down with their dessert.
0:33:02 > 0:33:05That panna cotta which wasn't set became a bowl of custard
0:33:05 > 0:33:08with a baked fig and some blackberries.
0:33:08 > 0:33:09Such a shame.
0:33:10 > 0:33:12I want to win this today. No doubt about it.
0:33:12 > 0:33:15Everyone worked really well.
0:33:15 > 0:33:17Yeah, let's see.
0:33:18 > 0:33:23If I'm not on the winning team, I'll be, I'll be very disappointed.
0:33:24 > 0:33:27See, this where the difficulty is, both teams delivered
0:33:27 > 0:33:30some very, very good food.
0:33:30 > 0:33:32But both of them had one dish which was disappointing.
0:33:32 > 0:33:36John, but there is a very big, special dinner coming up next.
0:33:36 > 0:33:38Which team is capable of pulling it off?
0:33:45 > 0:33:49It has to be said that the quality of the food and the ambition
0:33:49 > 0:33:53from both teams, today, was way above expectation and that is brilliant.
0:33:55 > 0:33:59The winning team is going to prepare a special dinner
0:33:59 > 0:34:04with a chef at the absolute top of his game - the amazingly talented Jason Atherton.
0:34:08 > 0:34:10We felt, today, the best team...
0:34:13 > 0:34:14is Shelina's.
0:34:15 > 0:34:17- Yes!- Yes!- Wahoo!
0:34:24 > 0:34:25Congratulations.
0:34:35 > 0:34:38Jason Atherton, Jason Atherton.
0:34:38 > 0:34:41He's a big difference on me and my cooking.
0:34:41 > 0:34:44And I cannot believe that I'm not going to get that.
0:34:44 > 0:34:46What an opportunity missed.
0:34:50 > 0:34:51We worked very, very hard today
0:34:51 > 0:34:54and we didn't get the results we wanted.
0:34:54 > 0:34:57But good luck to the other team.
0:34:57 > 0:34:59I'm happy for them but disappointed for us.
0:35:00 > 0:35:04I'm really proud of myself, I'm proud of what we managed to achieve.
0:35:04 > 0:35:07I'm, yeah, over the moon. Yeah.
0:35:07 > 0:35:12I've been trying to get a reservation at his restaurant for, like, three months, without success.
0:35:12 > 0:35:14Now, I'm just going straight into the kitchen with him.
0:35:14 > 0:35:18It's, you know, it's a dream come true. It's brilliant.
0:35:31 > 0:35:34The winning team arrive at the Royal Crescent Hotel
0:35:34 > 0:35:36which will be hosting a dinner
0:35:36 > 0:35:39to celebrate the end of the Jane Austen Festival.
0:35:39 > 0:35:43Tonight, they'll be cooking under the tutelage
0:35:43 > 0:35:46of one of Britain's most illuminating culinary talents.
0:35:48 > 0:35:49Jason Atherton.
0:35:51 > 0:35:53Jason has trained and worked
0:35:53 > 0:35:56with some of the greatest chefs alive today.
0:35:56 > 0:36:00Including Ferran Adria and Pierre Koffmann.
0:36:00 > 0:36:02I remember getting told by a freestyle chef once that
0:36:02 > 0:36:05"I can train to be a head chef, I can't train you to be a great chef.
0:36:05 > 0:36:07"That's either inside you or it's not."
0:36:07 > 0:36:11His modern interpretation of classic cuisine
0:36:11 > 0:36:13has won his London restaurant a Michelin star
0:36:13 > 0:36:16less than a year after opening.
0:36:16 > 0:36:17Let's go, 36.
0:36:19 > 0:36:23Those guys, if they've got their ears open, will learn a huge amount.
0:36:23 > 0:36:27I think this is brilliant but the pressure is seriously on.
0:36:30 > 0:36:32Hi, guys. Welcome to the kitchen.
0:36:32 > 0:36:34We've got a really important dinner.
0:36:34 > 0:36:37We've got five courses off my menu
0:36:37 > 0:36:40and I expect you to treat my food with the same respect I treat it.
0:36:40 > 0:36:41So, please, follow me.
0:36:45 > 0:36:48They now have just two hours to prepare and cook a menu
0:36:48 > 0:36:52specifically designed by Jason for this exclusive event.
0:36:53 > 0:36:56Aki will be making the starter.
0:36:56 > 0:36:59A Cornish crab salad with a cauliflower puree,
0:36:59 > 0:37:02cauliflower florets and Nashi pear.
0:37:04 > 0:37:07Pitfalls for this dish are making sure
0:37:07 > 0:37:10we cook the crab correctly cos that's the star of the dish.
0:37:10 > 0:37:12If it's overpowered by all the rest of the flavours,
0:37:12 > 0:37:14- the dish is history.- Yes, chef.
0:37:14 > 0:37:16- Cooked a crab from fresh before? - Yes.- Good.
0:37:16 > 0:37:19- We've got a head start then. - A tiny one.
0:37:23 > 0:37:27It looks really daunting but I'm sure if I break it down,
0:37:27 > 0:37:33same as in physics, there's something really complicated but you tackle it bit by bit and you get there.
0:37:33 > 0:37:37That's what I'm going to try and do today. And get it done on time.
0:37:43 > 0:37:48There's no more crabs here so if I overcook them, that's it.
0:37:51 > 0:37:58Jonathan will be making roasted Cornish cod with pearl barley and squid and a sea cockle emulsion.
0:38:01 > 0:38:03I haven't cooked fish before
0:38:03 > 0:38:07so there's no kind of experience or instinct here that I can call on.
0:38:08 > 0:38:12This is the nightmare scenario, definitely. So, I'm concerned.
0:38:15 > 0:38:20- So, Jonathan, this dish, how do you feel?- Not especially confident, no.
0:38:20 > 0:38:26- Fish is not a strong point for me. Don't generally cook seafood.- Do you not?- No. So, slightly nervous.
0:38:26 > 0:38:28You'll be fine, right. Be fine.
0:38:35 > 0:38:37I'm not touching that thing.
0:38:37 > 0:38:41I know how to do a mirepoix, so, I'm starting with the mirepoix.
0:38:42 > 0:38:45Emma is in charge of the meat course.
0:38:45 > 0:38:49Irish ox cheeks braised in stout, horseradish pomme puree
0:38:49 > 0:38:51and heritage carrots.
0:38:53 > 0:38:55This is a dish traditionally rooted in the past.
0:38:55 > 0:38:59It's really important for me that you guys learn about food like this
0:38:59 > 0:39:01because you can't go forward
0:39:01 > 0:39:03until you understand the traditional basics.
0:39:03 > 0:39:06Brilliant.
0:39:06 > 0:39:09It's such an amazing opportunity to work with Jason.
0:39:09 > 0:39:11But I know he's going to have extremely high standards
0:39:11 > 0:39:14and I've got to make sure that I can deliver it.
0:39:14 > 0:39:16There's a lot of pressure on.
0:39:16 > 0:39:18Great opportunity but a lot of pressure.
0:39:20 > 0:39:22I'm going to have to pick up the pace.
0:39:22 > 0:39:24In the pastry kitchen,
0:39:24 > 0:39:29Shelina is responsible for the first dessert course.
0:39:29 > 0:39:31A complex apple trifle.
0:39:32 > 0:39:34Served with a cinnamon doughnut.
0:39:35 > 0:39:39What can really trip you up is if we don't get the layers done
0:39:39 > 0:39:41in the exact amount of time, it won't set.
0:39:41 > 0:39:44That's most important, is getting that jelly set.
0:39:44 > 0:39:49- That needs to be done first. - OK.- Good.- Uh-huh.- Good luck. - Thank you very much.
0:39:52 > 0:39:55There's five elements. There's a lot that could go wrong.
0:39:55 > 0:39:59I need to remain organised, pen and paper, brain. See how things go.
0:40:08 > 0:40:10- Is that a fridge or freezer?- Fridge.
0:40:13 > 0:40:17Tom will be finishing off the meal with a bitter chocolate pave,
0:40:17 > 0:40:21mango sorbet and tempered chocolate tuiles.
0:40:21 > 0:40:26The chocolate tuiles are quite difficult to do. Cos they shatter really, really easily.
0:40:26 > 0:40:29So, you're going to have your work cut out with these. OK.
0:40:29 > 0:40:33- Have you cooked anything like this before?- No.- No. Well, today's the day, Tom.- Yeah.
0:40:35 > 0:40:39I'm feeling really nervous. There's things that are going to have to set, freeze, you know,
0:40:39 > 0:40:41and decoration that, you know, can melt.
0:40:41 > 0:40:45So...there's a lot of things that can go wrong.
0:40:48 > 0:40:53Tom's first job is to make a sponge for the base of his chocolate pave.
0:41:02 > 0:41:05It's like being back at work, this is all I do all day.
0:41:08 > 0:41:11It's really important that they don't think
0:41:11 > 0:41:14they're going to have an easy ride here because it's got to be perfection.
0:41:17 > 0:41:21No food's leaving that pass unless it's absolutely right.
0:41:21 > 0:41:24Because it's my standards, my reputation.
0:41:25 > 0:41:27And my name on the menu.
0:41:29 > 0:41:3330 minutes into prep, Jonathan is still avoiding filleting the cod.
0:41:35 > 0:41:40Hi, Jonathan, because the cod, it's going to be a little bit tricky, let's get the cod prepped first.
0:41:40 > 0:41:45- Then we can get it all nicely portioned and then crack on with the vegetables.- OK.- Yeah.
0:41:45 > 0:41:49- Pretty straightforward stuff. Can you feel its backbone, there?- Yes.
0:41:49 > 0:41:51So, basically, all we want to do is follow that line.
0:41:51 > 0:41:54And now, you can see, I've exposed its backbone now, can you see?
0:41:54 > 0:41:58- All right, Jonathan. Let's crack on.- Thanks, chef.
0:41:58 > 0:42:00Jonathan needs to approach the fish course
0:42:00 > 0:42:03with a little bit more confidence.
0:42:03 > 0:42:05You can see that he's never cooked with fish before
0:42:05 > 0:42:08because he's absolutely terrified of it.
0:42:09 > 0:42:12Tom, can you say back when you're near me?
0:42:12 > 0:42:14Back.
0:42:16 > 0:42:18- Can I put these in the...?- Back.
0:42:18 > 0:42:20Back.
0:42:22 > 0:42:25Shelina has just finished her granita,
0:42:25 > 0:42:30a cider-flavoured ice that will make up the top layer of her trifle.
0:42:30 > 0:42:32I'm just about to make the mix for the doughnuts.
0:42:32 > 0:42:36I've never made doughnuts before. So, this is my first attempt.
0:42:38 > 0:42:40Bit scared about these. So, let's see.
0:42:40 > 0:42:42And I've, actually, never used one of these before
0:42:42 > 0:42:45and I've dreamt about it. So... Struggling.
0:42:45 > 0:42:46I'll do my best.
0:42:53 > 0:42:54Shelina.
0:42:57 > 0:42:59Not quite set.
0:42:59 > 0:43:02They're not going to be set in time. We'd better do that jelly again.
0:43:06 > 0:43:07Whoa.
0:43:12 > 0:43:17Just a bit miffed about the reasons why the gelatine didn't set.
0:43:17 > 0:43:23It's thrown me off guard. I was kind of focused and now, I'm a bit... A little bit upset about it, actually.
0:43:26 > 0:43:29On the other side of the pastry kitchen,
0:43:29 > 0:43:32Tom is tempering the chocolate for his tuiles...
0:43:34 > 0:43:36before making his mango sorbet.
0:43:43 > 0:43:45But there's a problem with his sponge.
0:43:52 > 0:43:56Oh, my God. Are you serious? They're burnt.
0:43:56 > 0:44:00Obviously, it's the varying, different equipment. Or maybe it was something I did. I don't know.
0:44:00 > 0:44:04Either way, I've got to start it all over again. So, I'd best crack on.
0:44:04 > 0:44:09I've got a ridiculous amount of work to do. The one job I didn't want have to do again and it's this one.
0:44:09 > 0:44:12Just, basically, the worst possible scenario.
0:44:22 > 0:44:24A group of special guests linked to the author
0:44:24 > 0:44:28have been invited to tonight's exclusive dinner.
0:44:31 > 0:44:33Amongst those attending
0:44:33 > 0:44:34are Richard Knight,
0:44:34 > 0:44:38direct descendant of Jane's brother Edward Austen Knight.
0:44:38 > 0:44:39Adrian Lukis,
0:44:39 > 0:44:44who played Wickham in the BBC's 1995 adaptation
0:44:44 > 0:44:45of Pride And Prejudice.
0:44:46 > 0:44:51And John Cullum, the High Sheriff of Somerset.
0:44:51 > 0:44:53The guests at tonight's dinner are rather exciting.
0:44:53 > 0:44:55The festival has just finished.
0:44:55 > 0:44:57We are really looking forward
0:44:57 > 0:45:01to sitting down and toasting Jane.
0:45:04 > 0:45:0620 minutes away from the first course.
0:45:06 > 0:45:09And we're looking a little bit behind, I've got to say.
0:45:12 > 0:45:15If I'm perfectly honest, we're struggling a little bit.
0:45:15 > 0:45:18It's crucial, now, that these guys step it up a gear.
0:45:19 > 0:45:21We've got to hit that mark.
0:45:21 > 0:45:25Aki's dish will be the first to leave the kitchen.
0:45:28 > 0:45:31But she still has to pick the crab.
0:45:33 > 0:45:37And also make her cauliflower puree and slice her Nashi pears.
0:45:38 > 0:45:43I have about 2,000 things to do and about, er, five minutes.
0:45:55 > 0:46:00Right, team, the first dish is supposed to be leaving the kitchen in 11 minutes.
0:46:00 > 0:46:03Once one person's late, the whole brigade's late. OK?
0:46:03 > 0:46:04Uh-huh.
0:46:04 > 0:46:06- Let's crack on.- OK.
0:46:08 > 0:46:09Argh.
0:46:11 > 0:46:16- Aki, four minutes' time then we should be serving this.- Yes, chef.
0:46:17 > 0:46:21I am particularly excited by the Cornish crab salad.
0:46:23 > 0:46:26Nashi pear. Fantastic.
0:46:26 > 0:46:29Fast as you can, Aki, now, yeah.
0:46:35 > 0:46:38Aki's starter should be leaving the kitchen now.
0:46:40 > 0:46:42All right, Aki, we're going to help you get this dish ready.
0:46:42 > 0:46:46- So, it's quarter past six we're ready to serve. Yeah?- Yes.
0:46:51 > 0:46:55- I'm feeling really hungry, now. - LAUGHTER
0:46:55 > 0:46:58We need to move a little bit, please. Let's go, hurry up.
0:46:58 > 0:47:00It's all about precision and speed.
0:47:04 > 0:47:06Fast as you can, Aki, yeah.
0:47:08 > 0:47:09I'm starving.
0:47:26 > 0:47:31I know it was late but it's the first time I've made such a refined dish.
0:47:31 > 0:47:34I'm still overwhelmed.
0:47:37 > 0:47:42Aki has made a Cornish crab salad with a cauliflower puree,
0:47:42 > 0:47:45cauliflower florets and Nashi pear.
0:47:45 > 0:47:48Magnificent presentation. It's almost like a Damien Hirst.
0:47:54 > 0:47:56- I just love crab and the freshness. - So do I.
0:47:56 > 0:47:59And the taste, the strong taste of this coming through.
0:47:59 > 0:48:00It's wonderful.
0:48:00 > 0:48:03It just whets the appetite. I'm just, it's absolutely delicious.
0:48:03 > 0:48:06To slice that pear so very thinly
0:48:06 > 0:48:09and the little tiny bits of cauliflower.
0:48:09 > 0:48:11It's been very well put together, I think.
0:48:11 > 0:48:13This is a wonderful dish
0:48:13 > 0:48:17and, er, it just makes me want to see what's going to happen next.
0:48:23 > 0:48:26- Six minutes, Jonathan, I want this out, yeah?- OK.
0:48:29 > 0:48:33I love cod but I think it's very difficult to cook right. Cos it has to be very moist.
0:48:35 > 0:48:38I think it's very easy for it to be too dry.
0:48:38 > 0:48:40- You're going to start plating, Jonathan, yeah?- OK.
0:48:41 > 0:48:44The thing is with cod, you've got to work quick.
0:48:44 > 0:48:48If not, the cod will be overcooked, the squid'll go rubbery and the whole dish is ruined.
0:48:53 > 0:48:55That's enough, stop. Otherwise we won't have enough sauce left.
0:48:58 > 0:49:00OK, we need to re-froth that now.
0:49:01 > 0:49:03Go, go, go.
0:49:12 > 0:49:16That was a baptism of fire for me.
0:49:16 > 0:49:19Would have preferred my first fish dish to be
0:49:19 > 0:49:22in the comfort of my own home, with not quite such a public audience.
0:49:22 > 0:49:25But you don't get to choose your battles in MasterChef.
0:49:25 > 0:49:30It was hard work but it was exhilarating, certainly.
0:49:31 > 0:49:35Jonathan has served roasted Cornish cod with pearl barley
0:49:35 > 0:49:39and squid and a sea cockle emulsion.
0:49:39 > 0:49:43I've got the whole, foamy effect. Yours looks a little bit lame.
0:49:43 > 0:49:46- Leave it alone, it's going to be great.- OK.
0:49:56 > 0:50:00Although the cod was nicely moist, I thought it was under-seasoned.
0:50:00 > 0:50:03I found it a bit gloopy, the whole shebang.
0:50:03 > 0:50:07All the tastes work really well, just too much liquid.
0:50:08 > 0:50:12I don't have any problem with it. I think it's absolutely delicious.
0:50:12 > 0:50:15I think the pearl barley's terribly good.
0:50:17 > 0:50:21Emma, five-minute call I've been given from the dining room.
0:50:21 > 0:50:23- So, we're ready in five minutes, yeah?- OK.
0:50:23 > 0:50:27Irish ox cheek braised in stout with horseradish pomme puree
0:50:27 > 0:50:29and heritage carrots.
0:50:37 > 0:50:38Not too much.
0:50:40 > 0:50:41That's it, perfect.
0:50:41 > 0:50:43And very gentle without making a mess.
0:50:43 > 0:50:46I think the ox cheek sounds terribly good.
0:50:46 > 0:50:51The rather obscure parts of cows are usually much the best.
0:50:51 > 0:50:53- So, I'm looking forward to it. - LAUGHTER
0:50:55 > 0:50:56Very nice.
0:50:58 > 0:51:01Last but not least, put a little bit of your red wine sauce on.
0:51:01 > 0:51:06- Right, and you're ready, let's go, let's go.- Service, please.
0:51:06 > 0:51:09- Let's go, service.- Ooh.
0:51:09 > 0:51:12- Thank you.- Well done. - Thank you very much. Thank you.
0:51:16 > 0:51:20It looked good. And it tasted good. I think chef was pleased.
0:51:20 > 0:51:22Which makes me very proud.
0:51:23 > 0:51:26Emma has made Irish ox cheeks braised in stout,
0:51:26 > 0:51:31horseradish pomme puree and heritage carrots.
0:51:31 > 0:51:33I'm looking forward to this. It looks fantastic.
0:51:35 > 0:51:39- Absolutely delicious. - Hmmm, mmm, mmm, mmm, mmm, mmm.
0:51:41 > 0:51:43This is absolutely delicious.
0:51:43 > 0:51:47The meat is wonderful, this is really just so.
0:51:47 > 0:51:51- Beautiful, beautiful.- The meat is so tender, it melts in the mouth.
0:51:51 > 0:51:53I think this is as close to a religious experience
0:51:53 > 0:51:54that I'd ever get.
0:51:54 > 0:51:58It's absolutely divine.
0:52:00 > 0:52:05Shelina now has just ten minutes to assemble her trifle.
0:52:09 > 0:52:11You can see all those beautiful layers.
0:52:11 > 0:52:13We don't want those to separate.
0:52:14 > 0:52:16Oh, my God, this is like the most delicate thing
0:52:16 > 0:52:18I've ever done in my life.
0:52:18 > 0:52:21This is really, really, really dainty work.
0:52:21 > 0:52:23And I'm very clumsy.
0:52:24 > 0:52:25Boom, away we go, yeah.
0:52:32 > 0:52:35This is the first time I've made doughnuts.
0:52:35 > 0:52:38There you go, see, look at those bad boys.
0:52:38 > 0:52:39Right, bring them over.
0:52:39 > 0:52:42- Quick as you can.- Yes, chef.
0:52:44 > 0:52:46Quick, quick, quick, quick.
0:52:48 > 0:52:51Put a little doughnut on the side of it.
0:52:51 > 0:52:52Service, please.
0:53:00 > 0:53:03I'm really shocked I managed to deliver that.
0:53:05 > 0:53:09It did look really pretty. The layers were all there.
0:53:09 > 0:53:14Fingers crossed. I'm hoping they'll like it. I'm hoping the guests will love it, actually.
0:53:14 > 0:53:19Shelina's dessert is an apple trifle with Calvados cream,
0:53:19 > 0:53:23cider granita and a cinnamon doughnut.
0:53:31 > 0:53:37- Wow.- Gosh, that's good.- Just like... - That is good.
0:53:37 > 0:53:41- I know.- That's not what I expected. At all.- That's delicious.
0:53:42 > 0:53:47- Hmm. Just try that doughnut. That is delicious.- It's absolutely wonderful.
0:53:47 > 0:53:52The doughnut, I have to agree, is wonderful, it's great. Lovely.
0:53:56 > 0:53:59Tom's the one who's going to take us over the finishing line.
0:53:59 > 0:54:03But if he doesn't get this pave absolutely perfect...
0:54:05 > 0:54:07..the whole thing will fall apart.
0:54:07 > 0:54:12This is really, Tom, where we find out, once we lift it off, if it's going to hold.
0:54:12 > 0:54:15We've got, literally, ten minutes to serve.
0:54:15 > 0:54:19If it doesn't hold, we've had it, we're going to have to quenelle chocolate mouse.
0:54:19 > 0:54:23Here's the moment of truth, Tom. You want to lift it off? Very, very careful, yeah.
0:54:24 > 0:54:27Well done - not bad for a plasterer, Tom.
0:54:38 > 0:54:43Tom's final task is to delicately separate the fragile chocolate tuiles.
0:54:45 > 0:54:49Support it underneath, very gently, that's it, keep pulling.
0:54:49 > 0:54:53Very carefully. Perfect. That's it. We've got our little chocolate tuiles.
0:54:56 > 0:55:01Obviously, working as fast as possible so the chocolate doesn't melt.
0:55:04 > 0:55:05Service.
0:55:20 > 0:55:23I'm a little surprised that I managed to get it out.
0:55:23 > 0:55:27It certainly wasn't all plain sailing, you know, it was hard
0:55:27 > 0:55:29but, you know, it feels brilliant.
0:55:31 > 0:55:35For the final course, Tom has made a bitter chocolate pave
0:55:35 > 0:55:40with mango sorbet, chocolate soil and chocolate tuiles.
0:55:40 > 0:55:43This is an absolute visual masterpiece.
0:55:43 > 0:55:46The chocolate decoration looks like slivers of ribbon,
0:55:46 > 0:55:47it's very impressive.
0:55:54 > 0:55:57I think that this chocolate pudding is to die for.
0:55:57 > 0:55:59It's completely wonderful.
0:55:59 > 0:56:02I thought it was absolutely delicious. Velvety, rich.
0:56:02 > 0:56:06I would defy anybody not want to eat it.
0:56:06 > 0:56:10I thought the combination of the chocolate with the mango, just delightful.
0:56:10 > 0:56:14The soil was gorgeous. I think it's absolutely delicious.
0:56:18 > 0:56:21For these guys, being amateur cooks, and just walk
0:56:21 > 0:56:23into a professional kitchen and cook at Michelin level
0:56:23 > 0:56:26is extremely difficult.
0:56:27 > 0:56:30And these guys showed real skill to pull that off.
0:56:32 > 0:56:35They've done me proud and they've done themselves justice.
0:56:41 > 0:56:46I am absolutely exhausted. But what an incredible high to finish on.
0:56:50 > 0:56:53It was very, very intense
0:56:53 > 0:56:55but I can't imagine anything that could be more fun.
0:57:00 > 0:57:03Well done. 'This has been my biggest highlight so far.
0:57:03 > 0:57:07'If I have more opportunities like this, I'm not going home.'
0:57:07 > 0:57:09Never, ever, ever, ever.
0:57:10 > 0:57:13'Today's given me a hunger.
0:57:13 > 0:57:16'It just shows me that I could definitely do this as a career.'
0:57:16 > 0:57:18There's no reason why, one day,
0:57:18 > 0:57:21I can't strive for the same sort of standards that Jason does.
0:57:30 > 0:57:33After the challenge in Bath, for personal reasons,
0:57:33 > 0:57:39Jonathan made the difficult decision to withdraw from the competition.
0:57:44 > 0:57:48Next week, Andrew's losing team are sent back
0:57:48 > 0:57:52to the mass catering trenches to redeem themselves.
0:57:52 > 0:57:55This is just beyond the scale of most people's comprehension.
0:57:57 > 0:57:58Onion, onions!
0:57:58 > 0:58:04- Time to stop panicking, he's panicking everybody.- This needs to be a sauce, not a watery mess.
0:58:04 > 0:58:08You've got an hour and a half to go and you are making me nervous.
0:58:08 > 0:58:11Can I just say - argh!
0:58:11 > 0:58:13Move, move, move!
0:58:21 > 0:58:24Subtitles by Red Bee Media Ltd
0:58:24 > 0:58:27E-mail subtitling@bbc.co.uk