0:00:02 > 0:00:06These eight contestants are some of the best amateur cooks in the country.
0:00:08 > 0:00:12They're here because they've proven they can create food
0:00:12 > 0:00:15with its own individual style and flair.
0:00:23 > 0:00:27Tonight, they'll have to show another side of their skill.
0:00:27 > 0:00:32They've each been asked to cook just one dish from the European cuisine
0:00:32 > 0:00:35that inspires them the most.
0:00:35 > 0:00:39Spanish, French or Italian.
0:00:39 > 0:00:44These three countries have had a huge amount of influence on this country's own cuisine,
0:00:44 > 0:00:48and now we want to expose our eight cooks to that great influence.
0:00:50 > 0:00:55At the end of this challenge, one of them will be going home.
0:00:55 > 0:00:56I've got to keep learning.
0:00:56 > 0:01:00If I don't, if there's one day where you're only half in,
0:01:00 > 0:01:02that could be your day.
0:01:03 > 0:01:05I have an awful lot to prove.
0:01:05 > 0:01:08I really do feel that I am in the danger zone at the moment,
0:01:08 > 0:01:11especially with my last dish.
0:01:11 > 0:01:13I would be in tears if I had to leave today.
0:01:13 > 0:01:16I just feel that I'm getting a spring in my step.
0:01:16 > 0:01:19I don't want this journey to end just yet.
0:01:25 > 0:01:31There's just one challenge today - to cook the best dish they can.
0:01:31 > 0:01:33But before they do,
0:01:33 > 0:01:38the eight are being sent to a masterclass in their chosen cuisine.
0:01:38 > 0:01:43They are going to learn from chefs who have breathed, eaten, lived
0:01:43 > 0:01:45nothing else but the cuisines that they love.
0:01:46 > 0:01:52Tom, Shelina and Aki have chosen Italian.
0:01:52 > 0:01:56I'm feeling really good about going to an Italian restaurant.
0:01:56 > 0:01:58My husband is Italian, so I've learned a lot.
0:01:58 > 0:02:05But I think in the actual kitchen with an Italian chef is going to be a real eye-opener, I think.
0:02:08 > 0:02:14The contestants will be under the tutelage of chef Francesco Mazzei.
0:02:14 > 0:02:20His restaurant, L'Anima, is famous for its contemporary interpretation of rustic Italian fare.
0:02:22 > 0:02:24Italian cooking is about family.
0:02:24 > 0:02:30If I go to my mum and have the cavatelli, it tastes one way.
0:02:30 > 0:02:34If I go to my aunt, it tastes a different way. This is the power of Italy.
0:02:34 > 0:02:38That's why I think it's the best, most versatile, and most popular round the world.
0:02:43 > 0:02:47Hi. What we've got today, we're going to do some very interesting
0:02:47 > 0:02:49pasta called malloreddus.
0:02:49 > 0:02:53As you can see, we've got five ingredients to create a fantastic dish.
0:02:53 > 0:02:56This is the philosophy of Italian cuisine. Simple ingredients
0:02:56 > 0:02:58treated with respect, OK?
0:02:59 > 0:03:02This what mamma teach you.
0:03:02 > 0:03:06What we need to create is this beautiful, smooth, lovely, textured pasta.
0:03:08 > 0:03:11I'm just going to mix it slowly, slowly, yes?
0:03:11 > 0:03:14Pasta, people think is a simple dish to do, everybody can do it.
0:03:14 > 0:03:16There's so many kinds of pasta.
0:03:16 > 0:03:21Italy is not just spaghetti, it's not just pizza. It's malloreddus. It's cavatelli. It's ferrazzuoli.
0:03:21 > 0:03:25Pasta is like a muscle. The more you work it, the more it gets nervous.
0:03:25 > 0:03:28So when you do your pasta dough, you've to leave it to rest.
0:03:28 > 0:03:32Then you get this. The pasta goes down, and it's doesn't come up.
0:03:32 > 0:03:36That means the pasta is ready to be used. As I am going to show you now.
0:03:43 > 0:03:47Fantastic, look at that. Beautiful. A small piece of pasta.
0:03:47 > 0:03:49What we need to do, guys, is this.
0:03:49 > 0:03:52With your thumb, just turn the pasta round.
0:03:52 > 0:03:58You have this kind of shape, OK? This is what we call malloreddus.
0:04:00 > 0:04:04It's amazing how you can make those shapes. That was so simple.
0:04:04 > 0:04:07- It's beautiful.- You guys want to try? Come on, two each.
0:04:10 > 0:04:14- You've to be confident, just roll it. Nice.- Ah!
0:04:16 > 0:04:18That's it, perfect. Shelina, come on.
0:04:18 > 0:04:21You've got a bit of Sardinia on you, so come on.
0:04:21 > 0:04:24That's well done, well done. Just roll it.
0:04:24 > 0:04:26OK? Quite happy with it?
0:04:26 > 0:04:28Tom. Crack on.
0:04:33 > 0:04:35Well done, Tom.
0:04:35 > 0:04:38When you roll your malloreddus-shaped pasta,
0:04:38 > 0:04:40you've to cook it in four or five minutes.
0:04:40 > 0:04:44If they stay at room temperature, they get very hard, very dry,
0:04:44 > 0:04:47and then you feel the hardness too much. We don't want that.
0:04:47 > 0:04:49Another very important thing.
0:04:49 > 0:04:53When we cook the pasta, always boiling salted water.
0:04:55 > 0:04:59Just get the clams, and put them inside the olive oil.
0:04:59 > 0:05:03We're going to add these beautiful cherry tomatoes as they are.
0:05:03 > 0:05:06Again, quite rustic. Just a few, just a few.
0:05:07 > 0:05:10How is it looking? Look, they all open up.
0:05:10 > 0:05:13This is Italian cooking. Simple, great ingredients, OK?
0:05:13 > 0:05:15And that's the result.
0:05:15 > 0:05:19This is the first time I've wanted pasta at nine in the morning.
0:05:27 > 0:05:31Your beautiful malloreddus with clams is ready for you.
0:05:34 > 0:05:36Try it.
0:05:42 > 0:05:45The pasta's phenomenal. The texture is just...
0:05:45 > 0:05:48it's like nothing I've ever had before. It's fantastic.
0:05:48 > 0:05:52It's got such a lightness to it. It's just delicious.
0:05:55 > 0:05:59Best pasta I've ever had. So delicious! I'm going to cry.
0:05:59 > 0:06:03No, don't, please. It's a long day. If you start to cry, we'll have trouble.
0:06:11 > 0:06:14To drive the lesson home,
0:06:14 > 0:06:17the contestants now have to cook in service.
0:06:17 > 0:06:21Tom has to make the spinach and ricotta tortelli.
0:06:21 > 0:06:26- I think I want that one little bit bigger now, yeah?- Bigger?
0:06:26 > 0:06:30Look, quite irregular, as well. Not like this, but like this, OK?
0:06:30 > 0:06:32No problem. Quite hard. Well, very hard.
0:06:33 > 0:06:36Shelina's been given the crab salad on passata.
0:06:36 > 0:06:39Chef, I'm ready with the crab.
0:06:40 > 0:06:43Add a bit more movement. I don't want a pyramid.
0:06:43 > 0:06:55I don't want nothing precise, OK? Rustic.
0:06:49 > 0:06:55And Aki, the Sardinian seafood fregola, a toasted couscous dish.
0:06:59 > 0:07:00Brava.
0:07:06 > 0:07:08Tom!
0:07:10 > 0:07:11Well done. Bravo.
0:07:11 > 0:07:16Today's done me the world of good, and I think I'll be able to take what I've learned today,
0:07:16 > 0:07:21and I think John and Gregg will see it, and it'll show in my food.
0:07:23 > 0:07:27I'm happy with this, OK? I didn't taste it, so I'm going to ask the customers.
0:07:27 > 0:07:30- OK.- If they no happy, I'm not going to be happy.- OK, Chef.- OK, carry on.
0:07:30 > 0:07:32Service!
0:07:39 > 0:07:43The customers on table ten, they were happy about your crab.
0:07:43 > 0:07:47- They love the taste. They love the look. So well done.- Thank you, Chef.
0:07:47 > 0:07:53The biggest thing about Italian cooking is that the people who cook the food are passionate,
0:07:53 > 0:07:56and love what they do. That's what makes the difference.
0:08:00 > 0:08:02Brava, brava, brava, brava, brava. OK, let's go!
0:08:02 > 0:08:04I'm really happy.
0:08:04 > 0:08:08My Italian cooking skills were zero at the beginning of the day,
0:08:08 > 0:08:13and now it's somewhere, so that's a factor of infinity improvement.
0:08:20 > 0:08:25For their masterclass, Eamonn and Andrew have chosen Spanish.
0:08:25 > 0:08:26I love consuming Spanish food,
0:08:26 > 0:08:29so I'm really looking forward to what lies ahead.
0:08:29 > 0:08:31I'm hopefully going to learn a lot.
0:08:34 > 0:08:38They'll be taught by chef Ben Tish at the Salt Yard,
0:08:38 > 0:08:44which is renowned for its modern take on Spanish tapas, elevated to new levels.
0:08:44 > 0:08:50What I really love about Spanish cuisine is there's some amazing ingredients and produce.
0:08:50 > 0:08:52Big hits of flavour. It lets you play a bit more.
0:08:52 > 0:08:56They've just got some really amazing stuff going on.
0:08:59 > 0:09:04OK, guys, so the masterclass today is my take on a Spanish tortilla.
0:09:04 > 0:09:06It'll show you the essence of Spain.
0:09:06 > 0:09:12Every tortilla you'll make will be different due to the water content of the onions, the size of the egg.
0:09:12 > 0:09:14It's all about using your eye and tasting.
0:09:18 > 0:09:22I've got some good olive oil here. This is Arbequina olive oil.
0:09:22 > 0:09:24All the ingredients need to be really good.
0:09:24 > 0:09:27Because it's so simple, you can't hide any flavours, yeah?
0:09:27 > 0:09:30So, Arbequina olive oil in the pan.
0:09:30 > 0:09:32We get our onions into there.
0:09:32 > 0:09:36We don't really want any colour on them, and just soften them.
0:09:36 > 0:09:39Potato in the fryer. Again, cooking them without colour.
0:09:39 > 0:09:44I'm just going to transfer these onions into this bowl here.
0:09:46 > 0:09:49Let's have a look at these potatoes.
0:09:49 > 0:09:53You can see they're ready straight away. And into the tortilla mix.
0:09:55 > 0:09:58This is really crucial, this stage. Check the consistency.
0:09:58 > 0:10:01It's quite loose, but not so loose it's watery.
0:10:01 > 0:10:04That's the perfect consistency.
0:10:04 > 0:10:05You've got the jamon iberico,
0:10:05 > 0:10:08and then here I've got some aged manchego cheese.
0:10:08 > 0:10:11It's important you get the pan very, very hot,
0:10:11 > 0:10:14otherwise it'll stick straight away.
0:10:14 > 0:10:18A nice sizzle there, so you know the pan's hot enough.
0:10:21 > 0:10:23This one will be delicious. I'm happy with this one.
0:10:27 > 0:10:31In it goes. So, have you guys eaten many tortillas in your time?
0:10:31 > 0:10:36A few bad ones, just at friends' houses, tapas evenings, but always overcooked.
0:10:36 > 0:10:38Well, hopefully this one will impress you.
0:10:38 > 0:10:43I am going to make a really simple little salad, and it involves fennel.
0:10:43 > 0:10:46I love raw fennel in salads. I think it's delicious.
0:10:46 > 0:10:50And then here I've got some beautiful Spanish caper berries.
0:10:52 > 0:10:56Because the tortilla's so rich, this salad will kind of just add
0:10:56 > 0:11:00a freshness to it and make the dish complete.
0:11:00 > 0:11:02That's looking good. If I can show you guys here.
0:11:02 > 0:11:06It feels nice and soft in the middle, but set around the outside.
0:11:06 > 0:11:07Yeah.
0:11:10 > 0:11:14And there you go. jamon manchego tortilla with fennel and caper salad.
0:11:17 > 0:11:19Spain on a plate.
0:11:25 > 0:11:28That's stunning. Absolutely stunning.
0:11:28 > 0:11:30That's a pretty good tortilla, I'd say.
0:11:30 > 0:11:35To compare that to the ones I've had previously, it quite literally is chalk and cheese.
0:11:35 > 0:11:38Well, now you know how to do it, you can create that at parties.
0:11:38 > 0:11:41I'll be inviting my Spanish friends round and showing them how to do it.
0:11:50 > 0:11:54Service has begun.
0:11:56 > 0:12:02And Chef has given Andrew the lamb rump with honey roasted pumpkin and mojo verde.
0:12:02 > 0:12:06OK, lovely lamb, nicely cooked. Let's get this plate clean, yeah?
0:12:06 > 0:12:09Presentation you need to work on a little bit.
0:12:09 > 0:12:16- Yeah?- Yeah.- Eamonn is on the chargrilled octopus with peperonata.
0:12:16 > 0:12:18OK, that's enough, that's enough.
0:12:18 > 0:12:20Put it back over there.
0:12:20 > 0:12:23OK, get that octopus off, let's get it cut. We want this plating.
0:12:27 > 0:12:30- Octopus away, Chef! - OK, very good, thank you.
0:12:31 > 0:12:34Those are just wonderful. I've thoroughly enjoyed myself today.
0:12:34 > 0:12:36The dish that I've got coming up,
0:12:36 > 0:12:38I'm already rethinking some of the ingredients,
0:12:38 > 0:12:43but it's the presentation as well that I've really learned a lot today.
0:12:52 > 0:12:53OK, good, nice.
0:12:56 > 0:13:00It's inspired me, and I've learned a lot about wonderful Spanish ingredients,
0:13:00 > 0:13:03and knowing how to put them all together in very simple ways
0:13:03 > 0:13:07that lets the ingredients speak for themselves.
0:13:07 > 0:13:09A good time. I hope I can show John and Gregg that.
0:13:17 > 0:13:21Finally, it's Afsaneh, Emma and Jay,
0:13:21 > 0:13:24who have chosen French for their masterclass.
0:13:24 > 0:13:27I can't wait to find out which French chef we're working under.
0:13:27 > 0:13:29I really can't wait.
0:13:29 > 0:13:31I love French cooking, love French chefs,
0:13:31 > 0:13:34so it'll be a great experience.
0:13:34 > 0:13:37I'm hoping to learn a lot about fine cuisine.
0:13:38 > 0:13:42They will be under the guidance of chef Bruno Loubet.
0:13:44 > 0:13:49His modern bistro is heavily influenced by the techniques of regional French cuisine.
0:13:52 > 0:13:54I think it's important to absorb
0:13:54 > 0:13:58the French philosophy about the food, especially for the techniques.
0:13:58 > 0:14:02If you understand the foundation, you can build from it.
0:14:04 > 0:14:07I'm going to show you our Toulouse Daube de Boeuf Bourguignon.
0:14:07 > 0:14:11This is essential French cooking, because it's a build-up of flavours.
0:14:11 > 0:14:13So we're going to start with the beef.
0:14:13 > 0:14:14We give it a nice colour.
0:14:17 > 0:14:22And in the same pan now, I am going to cook the vegetables.
0:14:24 > 0:14:28Again, we're going to give a nice colour. The bouquet garni goes in the veg as well.
0:14:33 > 0:14:36- Do you guys love French cuisine?- Yes.
0:14:36 > 0:14:39- I used to have a French girlfriend. - She cooked for you?
0:14:39 > 0:14:43I used to like the home-cooked stuff like cassoulets.
0:14:43 > 0:14:45- You say you used to have a girlfriend?- Yeah.
0:14:45 > 0:14:49- She wasn't cooking very well? - It was a lot of years ago, Chef.
0:14:51 > 0:14:54Now, we add the red wine. So, a lot of red wine.
0:14:54 > 0:14:57We're going to bring it to the boil.
0:14:57 > 0:15:00This will take away the harsh flavour, especially of the alcohol.
0:15:00 > 0:15:04And also, the customer won't get drunk. They can buy a bottle of wine as well.
0:15:06 > 0:15:09- We add the stock. - How long will that cook for?
0:15:09 > 0:15:12Now we are going to bring to the boil and braise in the oven
0:15:12 > 0:15:14and that will take about three hours.
0:15:17 > 0:15:22As always, I have one which I prepared early. OK?
0:15:22 > 0:15:25I was here at five o'clock and I prepared this.
0:15:25 > 0:15:28You can see the beef is very tender
0:15:28 > 0:15:31and it's a bit gelatinous.
0:15:31 > 0:15:35Very nice. Now we are going to finish the sauce.
0:15:35 > 0:15:38Then we put the sauce to reduce.
0:15:38 > 0:15:40During this process we need to skim the top,
0:15:40 > 0:15:43always take out all the impurities and fat on the top, yeah?
0:15:43 > 0:15:45And to help the process, we add some ice cubes,
0:15:45 > 0:15:48so this will lower the temperature of the sauce and it will have
0:15:48 > 0:15:51natural clarification. Everything will come to the top.
0:15:51 > 0:15:53You just need to skim it.
0:15:56 > 0:15:59My sauce is reduced.
0:15:59 > 0:16:00I need some pepper.
0:16:01 > 0:16:04I worked three years for Raymond Blanc
0:16:04 > 0:16:07and if I learned one thing through him it's this -
0:16:07 > 0:16:09never be content with what you do.
0:16:09 > 0:16:12Always test and test again because sauce is very important.
0:16:12 > 0:16:15To me, when you eat a dish, you have a piece of meat
0:16:15 > 0:16:18and you have a beautiful sauce. That's French cooking, you know.
0:16:24 > 0:16:26Beautiful, shiny sauce, you know,
0:16:26 > 0:16:29and that is the result of eight hours of work.
0:16:33 > 0:16:35There you are, guys. Daube de boeuf a la bourguignon.
0:16:35 > 0:16:37I hope this inspire you.
0:16:42 > 0:16:44Please test. Tell me what you think.
0:16:50 > 0:16:54- It's good, I see a bit of smile on your face.- I am speechless!
0:16:54 > 0:16:56Fantastic!
0:16:56 > 0:16:58Absolutely delicious. >
0:16:58 > 0:17:00OK. We all happy?
0:17:00 > 0:17:02That's what we are looking for.
0:17:02 > 0:17:04Beautiful depth of flavour.
0:17:06 > 0:17:08Let's do some work now. Let's go.
0:17:15 > 0:17:18Jay has been given the roast lamb
0:17:18 > 0:17:20- with gratin a la grecque. - Come on, guys.
0:17:20 > 0:17:23Don't forget, French cuisine,
0:17:23 > 0:17:25good sauce. Test your sauce.
0:17:25 > 0:17:28- You test your sauce?- Yes.- Good.
0:17:30 > 0:17:31Chef, one lamb.
0:17:32 > 0:17:36Good cooking, good finish, Jay, very nice.
0:17:36 > 0:17:39- Thank you, chef. - Maybe you can start work next week!
0:17:41 > 0:17:44Afsaneh is on the roast wood pigeon with Brussels sprouts
0:17:44 > 0:17:47and a green pepper sauce.
0:17:48 > 0:17:50Chef, one pigeon.
0:17:50 > 0:17:53That's good, you're getting it right.
0:17:53 > 0:17:56Good, thank you!
0:17:56 > 0:17:59And Emma has been asked to make the black-legged chicken
0:17:59 > 0:18:01with Swiss chard.
0:18:05 > 0:18:09- Well done. That's good. You're getting it.- Thanks, chef.
0:18:10 > 0:18:13I had a wicked time in the kitchen. I really enjoyed it.
0:18:13 > 0:18:16I've learnt an awful lot, especially around how
0:18:16 > 0:18:19to get more flavour into something.
0:18:19 > 0:18:22Hopefully, I'll do French cuisine justice.
0:18:22 > 0:18:25I've learned a lot from today, about French cuisine,
0:18:25 > 0:18:28about how passionate they are about their food.
0:18:29 > 0:18:32It was great. Good day.
0:18:32 > 0:18:34That guy in there's awesome.
0:18:34 > 0:18:37And you learn a lot from him in such a short time.
0:18:37 > 0:18:41Tomorrow, I've got to go in and nail that French dish,
0:18:41 > 0:18:42more the French sauce,
0:18:42 > 0:18:46impress John and Gregg and stay in this competition.
0:18:57 > 0:19:00Our cooks have just had an extraordinary masterclass.
0:19:00 > 0:19:04Now, it's time to come back and show you and I how good they've become.
0:19:04 > 0:19:08Let them create one dish.
0:19:08 > 0:19:11If they don't send me to either France, Spain or Italy,
0:19:11 > 0:19:12we will send them home.
0:19:14 > 0:19:18Being in a Spanish restaurant has, kind of, lit a fire under me.
0:19:18 > 0:19:20Today, I've got to deliver.
0:19:20 > 0:19:24I've taken an awful lot from the experience of working under Bruno.
0:19:24 > 0:19:26I really want to show what I have learned.
0:19:27 > 0:19:30I'm very nervous, today, about cooking this dish.
0:19:30 > 0:19:33If I didn't go through, I'd be absolutely gutted.
0:19:46 > 0:19:50You been to my restaurant yesterday, and you cooked my food,
0:19:50 > 0:19:53my Italian food, of course, so today,
0:19:53 > 0:19:55I want to see your Italian food.
0:19:55 > 0:19:58I want fantastic dish, and you got one hour
0:19:58 > 0:20:01and 10 minutes to do that, so let's crack on.
0:20:07 > 0:20:10Italian food is my favourite, favourite cuisine in the world.
0:20:10 > 0:20:13A French chef will take a nice product
0:20:13 > 0:20:16and he'll make something technically brilliant out of it.
0:20:16 > 0:20:18An Italian will just kiss it gently, put it in a pan,
0:20:18 > 0:20:20stick it on a plate.
0:20:20 > 0:20:24It tastes extraordinary, it's got wonderful texture,
0:20:24 > 0:20:26it just makes you alive!
0:20:27 > 0:20:30Today, what I want to show John and Gregg,
0:20:30 > 0:20:33is I have the ability to cook outside of Mauritian food,
0:20:33 > 0:20:36so the dish I'm cooking is chestnut tagliatelle
0:20:36 > 0:20:40with a wild mushroom sauce, with white truffles.
0:20:40 > 0:20:43I think my dish is a lovely pasta dish, so as long as
0:20:43 > 0:20:48I don't shake too much, hopefully my tagliatelle will be straight.
0:20:48 > 0:20:51- Shelina, your pasta looks good! - Thank you, Chef.
0:20:51 > 0:20:55- You have to clean that, you know? - Oh!
0:20:55 > 0:20:57A lot of sand here, and as you know,
0:20:57 > 0:21:00it's the most expensive ingredient in the world. OK?
0:21:00 > 0:21:04You don't want your beautiful pasta to taste like sand, you feel crack on your teeth, yeah?
0:21:04 > 0:21:07Make sure it's nice and clean, then you shave the end.
0:21:07 > 0:21:09- I'm very happy about your pasta, though.- Chef.
0:21:11 > 0:21:15Shelina, I think she's trying to impress, because she's got
0:21:15 > 0:21:19half of the family Italians, but I do not understand
0:21:19 > 0:21:23why she's going to use white truffle on top of other ingredients.
0:21:23 > 0:21:27White truffle is a king. It needs to be used by himself.
0:21:27 > 0:21:31When I see the result, I will make a judgement at the end.
0:21:37 > 0:21:39Today I'm doing roasted pheasant
0:21:39 > 0:21:41and a porcini mushroom risotto.
0:21:41 > 0:21:44What I learned in Francesco's kitchen,
0:21:44 > 0:21:48the simplicity, the love and care for the food, and I've actually
0:21:48 > 0:21:52stripped back my recipe somewhat, so that I can give it the attention
0:21:52 > 0:21:55it deserves and hopefully my dish will be better for it.
0:22:02 > 0:22:05Test with me. Taste a bit.
0:22:06 > 0:22:09Can you feel the white wine, the acidity?
0:22:09 > 0:22:13- Make sure the wine evaporates completely.- Chef.
0:22:13 > 0:22:15A bit of acidity is good for risotto, OK,
0:22:15 > 0:22:17but it is a bit too much.
0:22:19 > 0:22:21Ow!
0:22:21 > 0:22:23Tom is doing pretty well.
0:22:23 > 0:22:27A good risotto, I just give him a little tip how to cook risotto,
0:22:27 > 0:22:31it is also quite a difficult dish but he's doing pretty well.
0:22:35 > 0:22:40Right, guys, you got 35 minutes from now. Then you're ready to go.
0:22:46 > 0:22:49I'm cooking a sea urchin spaghetti
0:22:49 > 0:22:51and some truffled green salad.
0:22:51 > 0:22:54It's going to be simplicity itself.
0:22:54 > 0:22:56It's going to be exactly,
0:22:56 > 0:22:58100% southern Italian.
0:23:07 > 0:23:10- You love garlic, yeah? - Bit too much?
0:23:10 > 0:23:13No, it's fine. The smell of it is great, it goes very well with that!
0:23:13 > 0:23:15Careful when you put the sea urchins out,
0:23:15 > 0:23:19you do not want oil to go on your beautiful face! Yeah? OK?
0:23:23 > 0:23:26Aki, not sure about her combination, to be honest.
0:23:26 > 0:23:29We don't serve pasta and salad at all.
0:23:29 > 0:23:32You serve salad as a starter,
0:23:32 > 0:23:34next to steak, or grilled fish. Not next to pasta.
0:23:55 > 0:23:57All right guys, you got 11 minutes.
0:23:57 > 0:24:01Make sure you got enough time to plate properly.
0:24:13 > 0:24:15I lost my truffle.
0:24:16 > 0:24:21- Have you cleaned your truffle? - Sorry?- Have you cleaned it while you're there?
0:24:21 > 0:24:23The white truffle was on the chopping board.
0:24:23 > 0:24:26I took it and put it on this board, because the meat there...
0:24:26 > 0:24:29I've emptied this chopping board in the bin. >
0:24:29 > 0:24:31I emptied this into the bin. >
0:24:31 > 0:24:34You'd better check there. Truffle's there. Want to bet?
0:24:34 > 0:24:36Oh my God.
0:24:36 > 0:24:39Don't worry about it. We find it and clean it better than before.
0:24:39 > 0:24:41And then we'll taste it.
0:24:41 > 0:24:45My truffle was on the chopping board, over on that board.
0:24:45 > 0:24:49Tom cleaned his chopping board and the truffle went in the bin!
0:24:49 > 0:24:52God! It was like a near-death experience for me.
0:24:55 > 0:25:00Two minutes, guys, and I want the food over here to look beautiful.
0:25:00 > 0:25:02OK. Two minutes from now.
0:25:22 > 0:25:24Three, two, one, done.
0:25:24 > 0:25:27Come on, stop it! Stop it, stop, stop it! OK.
0:25:29 > 0:25:30It's looking good!
0:25:33 > 0:25:35Well done.
0:25:35 > 0:25:38I'm going to the dining room, now, to taste your food.
0:25:41 > 0:25:42Ciao, boys.
0:25:45 > 0:25:48- Very exciting.- Yes, very exciting,
0:25:48 > 0:25:51there is a few interesting combinations,
0:25:51 > 0:25:55- but, so far, so good.- That's not filling me with confidence!
0:26:15 > 0:26:17Tom, we're going to start with you.
0:26:17 > 0:26:22Tom has roasted a pheasant, and served it on wild mushroom risotto,
0:26:22 > 0:26:26with fried porcini mushrooms and crispy bacon.
0:26:26 > 0:26:28I think it looks simply stunning.
0:26:28 > 0:26:32I think it's a beautiful example of the pride of ingredients
0:26:32 > 0:26:33the Italians have.
0:26:44 > 0:26:48Everything is cooked perfection - the ceps nice sealed, beautiful,
0:26:48 > 0:26:51the pheasant as well. Overall, it's a good job.
0:26:51 > 0:26:54The combination of the roast pheasant, the thyme,
0:26:54 > 0:26:58the mushrooms and that rice underneath, perfectly cooked,
0:26:58 > 0:27:02I think it's absolutely perfect combination.
0:27:02 > 0:27:07For me it lacks a dimension, and that dimension, I think, simply,
0:27:07 > 0:27:09is some pepper.
0:27:09 > 0:27:12Otherwise, it's a very, very good dish indeed.
0:27:12 > 0:27:16This dish is brilliantly well made and brilliantly conceived,
0:27:16 > 0:27:19because I didn't know how you would serve risotto with pheasant.
0:27:19 > 0:27:22Brilliantly, brilliantly well made.
0:27:23 > 0:27:26Shelina has made chestnut tagliatelle
0:27:26 > 0:27:30with a porcini wild mushroom sauce and chilli
0:27:30 > 0:27:32topped with white truffle shavings.
0:27:46 > 0:27:48For me,
0:27:49 > 0:27:51it's perfect.
0:27:51 > 0:27:53It's absolutely perfect.
0:27:53 > 0:27:55There's almost a sweetness in there.
0:27:55 > 0:27:58I can pick out the strength of the wild mushrooms.
0:27:58 > 0:28:00My only issue is
0:28:00 > 0:28:05I'd like some more truffle on there.
0:28:05 > 0:28:09Apart from that, well done. You're on a roll, sugarplum!
0:28:09 > 0:28:11- Thank you.- Aren't you?
0:28:11 > 0:28:14I think I'm getting into the zone.
0:28:14 > 0:28:17This is the Italian dish. OK?
0:28:17 > 0:28:21It's the kind of dish your mum gives to you.
0:28:21 > 0:28:24The combination with your mushroom, which brings through
0:28:24 > 0:28:28the sweetness of the chestnuts, itself, is pretty spot on.
0:28:28 > 0:28:32I like the hint of chilli, as well, which, also need to know,
0:28:32 > 0:28:35chilli doesn't go very well with truffle, also.
0:28:35 > 0:28:37You know, a few tips. Next time, stick to mushroom,
0:28:37 > 0:28:42garlic, chilli, and you done a perfect Italian dish!
0:28:42 > 0:28:45I think your chestnut pasta is beautifully made.
0:28:45 > 0:28:48It still has that wonderful bite to it
0:28:48 > 0:28:51and the chestnut sweetness, I think, is fantastic,
0:28:51 > 0:28:55against the smokiness of the mushrooms, and it's not just made
0:28:55 > 0:28:58technically, it's made with feeling.
0:28:58 > 0:29:01I said that good Italian food makes you emotional and that, for me,
0:29:01 > 0:29:06- makes me emotional, so good on you! Well done!- Thank you very much!
0:29:07 > 0:29:13Aki's dish is sea urchin spaghetti and a salad of asparagus,
0:29:13 > 0:29:16broccoli, baby spinach, tomatoes and mooli,
0:29:16 > 0:29:18dressed with truffle oil.
0:29:19 > 0:29:23Pasta and salad, together, in Italian cuisine,
0:29:23 > 0:29:25doesn't work.
0:29:36 > 0:29:40The problem I've got with this dish, today, Aki
0:29:40 > 0:29:43is that we got too many things, too many ingredients going on here.
0:29:43 > 0:29:46If you taste the garlic, chilli, sea urchin
0:29:46 > 0:29:49and then go to the salad, you have truffle vinaigrette,
0:29:49 > 0:29:52so in your mouth there's really a big confusion.
0:29:52 > 0:29:54Saying that, though,
0:29:54 > 0:29:58the pasta you did, is very, very, very good.
0:30:00 > 0:30:05This sea urchin spaghetti actually, for me, is surprisingly delicious.
0:30:05 > 0:30:09I didn't expect to like it, I think the pasta is beautifully made,
0:30:09 > 0:30:13I like the sea urchin, the spice, it's well seasoned.
0:30:13 > 0:30:17It's a nice spaghetti dish. And I wish you hadn't put salad anywhere near it.
0:30:17 > 0:30:20I really wish you'd have had the confidence to go with
0:30:20 > 0:30:26a bowl of pasta because all three of us would have been saying good job.
0:30:26 > 0:30:30In Japan, you do have lots of different courses
0:30:30 > 0:30:33all served at the same time. That's the way I enjoy things.
0:30:33 > 0:30:37So I couldn't break out of that mentality and I really regret that.
0:30:37 > 0:30:40If that sends me home, oh well.
0:30:40 > 0:30:43That was honest, really honest. It is what we thought was happening.
0:30:43 > 0:30:46I respect your honesty.
0:30:46 > 0:30:49Thank you, all three of you. Some great food.
0:30:49 > 0:30:51We will see you soon.
0:31:00 > 0:31:03You can see what they've picked up from working with you
0:31:03 > 0:31:08because actually, all of these dishes are very skilled. All of them.
0:31:08 > 0:31:10These guys have got passion.
0:31:10 > 0:31:13Don't forget they've been in my kitchen for one day.
0:31:13 > 0:31:17What they have learnt has made me happy and proud.
0:31:21 > 0:31:26They are three people who have learnt a huge amount in a short time.
0:31:26 > 0:31:29I have learnt a big lesson today.
0:31:29 > 0:31:31One dish is one dish
0:31:31 > 0:31:35and the flavours need to go together, which is different to Japanese food.
0:31:37 > 0:31:42I hope they keep me in and give me another chance.
0:31:42 > 0:31:45Beautiful Italian food. Now bring on the Spanish.
0:32:00 > 0:32:04You have an hour and 10 minutes to cook your dish. Let's go!
0:32:10 > 0:32:14For me, of the three cuisines, this is definitely the most exciting.
0:32:14 > 0:32:16It has the spice background I love.
0:32:16 > 0:32:21It is an exciting cuisine which fills your mouth with joy.
0:32:21 > 0:32:25The main job for the contestants today is to recreate
0:32:25 > 0:32:27some of my loveliest holidays.
0:32:27 > 0:32:30Give me sunshine, give me tomatoes, give me spice.
0:32:30 > 0:32:32Give me the soul of Spanish food.
0:32:38 > 0:32:41My dish today is hake.
0:32:41 > 0:32:44I've also got red peppers, chorizo, patatas bravas and aioli.
0:32:48 > 0:32:53There are strong flavours on that plate. It will be a bit dangerous.
0:32:53 > 0:32:55But I have to use what I learned in The Salt Yard
0:32:55 > 0:32:57to let the ingredients shine with each other.
0:33:02 > 0:33:05So, there's lots of elements to this dish.
0:33:05 > 0:33:09You have cherry-picked your favourite tapas dishes.
0:33:09 > 0:33:11That's how I started.
0:33:11 > 0:33:14There were more to start with, I have brought this down.
0:33:14 > 0:33:19Spanish flavours are very bold. That's why there aren't usually many elements on the plate.
0:33:19 > 0:33:23So, I will be quite interested to see how it pulls together.
0:33:26 > 0:33:29There is a lot going on with Andrew's dish.
0:33:29 > 0:33:33He is a very good cook. Each individual element will work
0:33:33 > 0:33:36but it's how it works as a plate that will be the interesting thing.
0:33:41 > 0:33:45OK guys, half an hour to go. We need to step it up.
0:33:45 > 0:33:49- Eamonn, how are you going? - Good, chef. On time.
0:33:55 > 0:34:00The dish I am cooking is pan-fried bream fillets with a romesco sauce
0:34:00 > 0:34:03with broad beans on the side with Iberico ham.
0:34:03 > 0:34:07I hope the whole thing will be beautifully balanced.
0:34:15 > 0:34:19- So, what are you doing here? - I'm pin-boning the bream
0:34:19 > 0:34:23and making a stock which I'm hoping will give it a bit of background.
0:34:23 > 0:34:26How much it will work, I don't know.
0:34:26 > 0:34:27That needs to reduce right down.
0:34:27 > 0:34:29Do you think you've got enough time for that?
0:34:29 > 0:34:34Like I say, I might not be able to add enough in as I would like.
0:34:34 > 0:34:37- That's got to be the right consistency. That is the plan, Chef. - Good.
0:34:41 > 0:34:45Eamonn, I think his dish is much more in line with what we do at our restaurants.
0:34:45 > 0:34:47I like the fact he's using sea bream,
0:34:47 > 0:34:50and I'm quite excited about Eamonn's dish.
0:34:57 > 0:35:01OK guys, 14 minutes left. You have to bear in mind you have the plating up to do.
0:35:01 > 0:35:04So, things should be coming together now.
0:35:30 > 0:35:32Come on, let's go. Andrew, quickly please.
0:35:43 > 0:35:47- I will see you in the dining room shortly.- Yes, Chef. Thank you.
0:35:53 > 0:35:56- How are you?- How are they getting on?- They got it together in the end.
0:35:56 > 0:35:59A couple of seconds to spare. All good.
0:36:22 > 0:36:28Andrew has made crumbed hake with aioli-filled patatas bravas,
0:36:28 > 0:36:31served with padron peppers, roast red peppers,
0:36:31 > 0:36:38a chorizo, orange and saffron sauce and a squid ink beurre blanc.
0:36:38 > 0:36:42- Beurre blanc is French where I come from!- I agree, John.
0:36:56 > 0:36:58Hm, I love it.
0:37:00 > 0:37:05I am absolutely love it. I think this may be the best cooking you've done so far, Andrew.
0:37:05 > 0:37:07Because it centres around flavour,
0:37:07 > 0:37:11not just your eye for presentation, that's lovely.
0:37:11 > 0:37:12I quite like it, guys.
0:37:12 > 0:37:14I can tell!
0:37:14 > 0:37:18- I think it's wonderful, Andrew! - It's Spain on a plate.
0:37:18 > 0:37:22The colours, it's vibrant, it's exciting, it's fun.
0:37:22 > 0:37:24The patatas bravas I was concerned about.
0:37:24 > 0:37:26Again, fish is beautifully cooked.
0:37:26 > 0:37:31If I got fish cooked like that by one of my chefs I would be more than happy.
0:37:31 > 0:37:35You have all the elements of sunshine and sea
0:37:35 > 0:37:40and the colours that go with fun, exciting, Spanish food.
0:37:40 > 0:37:42I think it's really well made
0:37:42 > 0:37:48and what I'm more pleased about is you have taken the essence of Spain
0:37:48 > 0:37:52and used your style, rather than your style and dropping Spanish flavours in.
0:37:52 > 0:37:54And that, for me, was the exercise today.
0:37:54 > 0:37:57So, good job. Really good job.
0:38:00 > 0:38:04Eamonn served his sea bream on a romesco sauce topped with
0:38:04 > 0:38:09paprika and olive oil and broad beans with Iberico ham.
0:38:21 > 0:38:23Really enjoyed that.
0:38:23 > 0:38:28The beans and ham mix, a classic. Really good.
0:38:28 > 0:38:31I was slightly concerned about the bream standing up against the romesco sauce.
0:38:31 > 0:38:35But I don't think it's too pungent, the romesco. It's nicely balanced.
0:38:35 > 0:38:39- It was a lovely plate of food. - Thank you, chef.
0:38:39 > 0:38:41Good-looking dish, brilliant flavour combinations.
0:38:41 > 0:38:43The beans, ham and onion is delightful.
0:38:43 > 0:38:46All in all, good cooking.
0:38:47 > 0:38:52The cooking on your dish today has proved you've taken a lot from the restaurant experience.
0:38:52 > 0:38:54You are learning what makes the difference.
0:38:54 > 0:38:58That fish crispy on the edges but still soft on the flesh.
0:38:58 > 0:39:03I think that, for me, is where I can see growth. That excites me.
0:39:06 > 0:39:11I believe the pair of you have really understood the flavours and ideas of Spain brilliantly.
0:39:11 > 0:39:13I really do.
0:39:13 > 0:39:16Gentlemen, thank you very much indeed.
0:39:16 > 0:39:19Thank you, chef.
0:39:25 > 0:39:31I think at this level, and they are amateurs, everything's been amazing.
0:39:31 > 0:39:34These two are on a fast learning curve.
0:39:34 > 0:39:38I'm on holiday, looking for the bloke with the pedalo!
0:39:41 > 0:39:42All goes for us really well.
0:39:42 > 0:39:45Just nice to hear them almost confirm what you know
0:39:45 > 0:39:48and that is that you are picking things up.
0:39:48 > 0:39:53To hear Gregg say that's my best cooking ever is what you want to hear at this stage in the competition.
0:39:58 > 0:40:03Last to cook is Afsaneh, Jay and Emma with their take on French cuisine.
0:40:08 > 0:40:11You have one hour and 10 minutes. Please go.
0:40:23 > 0:40:28I admire French food but for me it's very rich, heavy and big.
0:40:29 > 0:40:31I want sunshine in my life!
0:40:31 > 0:40:35I want to my heart thump rather than fill me with richness.
0:40:35 > 0:40:40You can keep your sunshine. Give me butter and cream and sugar!
0:40:44 > 0:40:49I want to show them that I have learnt a lot from being with Bruno yesterday.
0:40:49 > 0:40:52Today I am doing a bouillabaisse.
0:40:52 > 0:40:57That, to the French, it's like fish and chips to the English.
0:40:57 > 0:41:00They absolutely love it. It is a fish stew but I will refine it.
0:41:00 > 0:41:02It's a fantastic dish.
0:41:07 > 0:41:09- So, this is your version of bouillabaisse.- Yes.
0:41:09 > 0:41:13I see your stock is quite loose and clean.
0:41:13 > 0:41:15Usually it has more body to it.
0:41:15 > 0:41:17I'm going to reduce the stock so it's just the stock
0:41:17 > 0:41:20and I've also got some orange zest in there.
0:41:20 > 0:41:25- For a little bit of citrus. - It's a reinterpretation of bouillabaisse.
0:41:25 > 0:41:30- All the lemon separate, build up together.- That's exactly it.
0:41:30 > 0:41:33It's a classic dish but it's Masterchef,
0:41:33 > 0:41:36I've got to put my interpretation on it.
0:41:36 > 0:41:39I understand. Voila. I'm waiting for that.
0:41:44 > 0:41:49Today, he's deconstructing a bit. It will be interesting to see the end result.
0:41:49 > 0:41:52If he puts it together, that would be fantastic.
0:41:57 > 0:42:01Today I'm cooking chocolate and banana profiteroles
0:42:01 > 0:42:03with ice cream in a caramel sauce.
0:42:05 > 0:42:09I haven't decided what flavour of ice cream I am going to make.
0:42:09 > 0:42:13It may be caramel ice cream, it may be vanilla. It may be banana.
0:42:13 > 0:42:17We will wait and see what happens during the hour and 10!
0:42:21 > 0:42:24It's going to be nice and crisp outside and soft inside.
0:42:24 > 0:42:26Yes, hopefully. Hopefully, if it works out!
0:42:28 > 0:42:31- What ice cream you doing? - I am not 100% sure yet.
0:42:31 > 0:42:34What I am thinking is with the caramel with it which is a banana
0:42:34 > 0:42:39caramel that I might swirl that through vanilla ice cream.
0:42:39 > 0:42:43But I've never done that before so I think that will work.
0:42:46 > 0:42:49Emma seems to be concerned about what she's doing.
0:42:49 > 0:42:52I don't think she knows what the result will be.
0:42:52 > 0:42:53So, that's a concern.
0:42:59 > 0:43:0130 minutes gone, 40 minutes left.
0:43:04 > 0:43:08Today I am cooking apple and cinnamon flan cake
0:43:08 > 0:43:10with vanilla and Calvados ice cream.
0:43:11 > 0:43:16I'm worried about the cake, I'm worried about the ice cream
0:43:16 > 0:43:18because when you put alcohol in the ice cream,
0:43:18 > 0:43:21it does not set as quickly.
0:43:21 > 0:43:24So, I have a few things to worry about.
0:43:28 > 0:43:31Can you explain to me about the dessert because I am not sure
0:43:31 > 0:43:32if it is a flan or ...?
0:43:32 > 0:43:34It doesn't rise as much as a normal cake
0:43:34 > 0:43:40so it stays sort of shallow and looks like a flan but it's not flan-based.
0:43:40 > 0:43:45- It is more spongy and moist? - I hope so!
0:43:45 > 0:43:48Does it look like a flan or a pancake at the moment?
0:43:48 > 0:43:53It looks like a flan at the moment! I hope it stays like that!
0:43:57 > 0:44:01Afsaneh is doing a dessert, I am not sure what it's going to be.
0:44:01 > 0:44:05It sounds like a hybrid between a sponge cake and a clafoutis.
0:44:05 > 0:44:11Hopefully it will be soft and moist and beautiful.
0:44:15 > 0:44:18OK guys, you have 17 minutes left.
0:44:18 > 0:44:23Make the most out of it, I want to see something fantastic today.
0:44:25 > 0:44:28I just noticed the ice cream is not setting.
0:44:35 > 0:44:38- Three minutes and three portion. - Chef.
0:44:53 > 0:44:56Emma, come on, come on! This is the end.
0:44:57 > 0:45:00Chef, my ice cream. It was done, and then
0:45:00 > 0:45:03what I tried to do was make it into a caramel swirl,
0:45:03 > 0:45:05and the caramel melted it all.
0:45:05 > 0:45:08- Yes.- So it didn't work.- OK.
0:45:10 > 0:45:13It is time to stop now. Finished. We go.
0:45:45 > 0:45:46Let's start with yours, Jay.
0:45:46 > 0:45:50Jay has made his take on a bouillabaisse,
0:45:50 > 0:45:54consisting of pan-fried monkfish and gurnard, mussels, fennel
0:45:54 > 0:45:57and saffron potatoes.
0:46:07 > 0:46:10I love the way you've cooked the fish, and the potatoes are perfect.
0:46:10 > 0:46:12Everything is cooked really well,
0:46:12 > 0:46:14and I can pick the saffron
0:46:14 > 0:46:16out of the base of the bouillabaisse
0:46:16 > 0:46:22but it lacks the depth of a proper French bouillabaisse.
0:46:22 > 0:46:24It's all very well done.
0:46:24 > 0:46:27The fish is perfectly cooked. The fennel is good.
0:46:27 > 0:46:30All the elements, individually, are good,
0:46:30 > 0:46:33but together, it's too many ingredients. You have to separate it, I think.
0:46:33 > 0:46:37You've that wonderful tinniness of the saffron,
0:46:37 > 0:46:41the soft, waxy potatoes, the richness of your broth
0:46:41 > 0:46:43with the strength of fish
0:46:43 > 0:46:46which is not overpowering, and I like your mussels,
0:46:46 > 0:46:50but for me, the joy of the bouillabaisse has sort of been lost,
0:46:50 > 0:46:52by taking it apart and putting it back together again.
0:46:54 > 0:46:58Afsaneh has made an apple and cinnamon flan cake
0:46:58 > 0:47:02served with Calvados ice cream.
0:47:09 > 0:47:13This is very much a classic marriage of flavour,
0:47:13 > 0:47:16nevertheless there is quite a few mistakes there.
0:47:16 > 0:47:19The cream is very loose.
0:47:19 > 0:47:22Maybe not enough egg yolks.
0:47:22 > 0:47:27So on the whole, this is a dish so simple that it should be...
0:47:27 > 0:47:30It could be only perfect, to be French.
0:47:32 > 0:47:35I think that today your technique has let you down.
0:47:35 > 0:47:38The apples should have had a lot more colour,
0:47:38 > 0:47:41a lot more butter on them before they went on top of the sponge.
0:47:41 > 0:47:43The ice cream, you should have burnt away the alcohol
0:47:43 > 0:47:45before you tried to churn it.
0:47:45 > 0:47:48What we know you're capable of isn't really on show.
0:47:50 > 0:47:54As a concept, I think an apple tart with a Calvados ice cream
0:47:54 > 0:47:56is a brilliant idea.
0:47:56 > 0:47:59I mean, such a wonderful combination of flavours,
0:47:59 > 0:48:00if you'd have pulled it off.
0:48:00 > 0:48:02OK.
0:48:03 > 0:48:08Emma has made profiteroles filled with banana creme mousseline
0:48:08 > 0:48:11and topped with milk chocolate and spun sugar,
0:48:11 > 0:48:13served with a caramel and vanilla ice cream,
0:48:13 > 0:48:17caramel sauce and banana slices.
0:48:17 > 0:48:20What happened was I made the vanilla ice cream
0:48:20 > 0:48:24and then put some of the caramel in it, and then that melted it.
0:48:24 > 0:48:27So what we've got is ripple puddle.
0:48:27 > 0:48:29Yep.
0:48:38 > 0:48:41I quite like your choux pastry.
0:48:41 > 0:48:43They're irregular shapes.
0:48:43 > 0:48:46I'd like them to be a little bit bigger.
0:48:46 > 0:48:50But the whole thing is too sweet, even for me.
0:48:50 > 0:48:52Yep.
0:48:52 > 0:48:54For me, the trouble is soft chocolate on the choux,
0:48:54 > 0:48:58which makes it sticky and very sweet.
0:48:58 > 0:49:01In the French way, we probably will have done
0:49:01 > 0:49:03a caramel and dip them, so you have the crunch.
0:49:03 > 0:49:05Choux pastry is about the texture,
0:49:05 > 0:49:09the crusty pastry outside, soft inside,
0:49:09 > 0:49:12if you add the caramel on the top, you even have this extra bite.
0:49:12 > 0:49:16Just really too sweet and too sticky, I think, for me.
0:49:16 > 0:49:19Emma, I've got to applaud the amount of work you put into this dish.
0:49:19 > 0:49:22Making choux pastry, making a proper creme patissiere
0:49:22 > 0:49:26to fill up the centre of those, which is actually lovely and thick,
0:49:26 > 0:49:29making a custard base for your ice cream, a chocolate topping,
0:49:29 > 0:49:32a caramel sauce. There's lots of work in here.
0:49:32 > 0:49:36But in that small amount of time you've had,
0:49:36 > 0:49:38it means that the detail is not quite there.
0:49:41 > 0:49:45Thank you very much. That was a fascinating and new journey
0:49:45 > 0:49:47around the dishes of France.
0:49:47 > 0:49:49Thank you very much. Off you go, guys.
0:49:56 > 0:49:58The only dish today that I think
0:49:58 > 0:50:01has actually captured France at all is Jay.
0:50:01 > 0:50:03I completely agree with you.
0:50:03 > 0:50:07To me, these desserts, really, are more English -
0:50:07 > 0:50:10even if they were done perfectly - than French.
0:50:10 > 0:50:12The creamy things, the sweetness.
0:50:12 > 0:50:14There's not enough difference of texture
0:50:14 > 0:50:17and technical aspect to it.
0:50:24 > 0:50:27I'm disappointed because I wanted my ice cream to be there
0:50:27 > 0:50:31as an ice cream, not like a runny custard,
0:50:31 > 0:50:33but obviously you make mistakes and you need to correct it
0:50:33 > 0:50:36and deal with it and get on with it, and carry on.
0:50:39 > 0:50:43No, that didn't go very well for me today at all,
0:50:43 > 0:50:47and it may cost my place in this competition.
0:50:54 > 0:50:58We have brought the best bits of Europe into our own kitchen.
0:50:58 > 0:51:00Around Europe in eight plates. It was brilliant.
0:51:00 > 0:51:04Well, it wasn't all brilliant, but I've had a brilliant time.
0:51:04 > 0:51:06The Spanish food was my favourite.
0:51:06 > 0:51:09I think Andrew and Eamonn completely and utterly nailed it.
0:51:09 > 0:51:12They evoked the flavours of Spain, the spirit of Spain,
0:51:12 > 0:51:16- and they deserve a place in the next round.- Andrew and Eamonn, safe.
0:51:16 > 0:51:18Italy next?
0:51:18 > 0:51:20I thought Shelina did a brilliant job.
0:51:20 > 0:51:24for Shelina, it seems the food of Italy really got hold of her.
0:51:24 > 0:51:26She understood the principles, cooked with sympathy
0:51:26 > 0:51:30and just delivered with absolute singular majesty.
0:51:31 > 0:51:34I feel proud right now. I feel pretty happy.
0:51:34 > 0:51:38And hopefully my Italian family will be proud as well.
0:51:38 > 0:51:44Tom cooked for us a risotto of wild mushrooms with pheasant and ceps,
0:51:44 > 0:51:50and I have got to say, it was stunning. Absolutely stunning.
0:51:50 > 0:51:54So in the Italian round, the cooks we really like are Shelina and Tom.
0:51:54 > 0:51:56Yep, they're definitely safe.
0:51:56 > 0:52:00Aki, I really liked the salad, and I really liked the spaghetti,
0:52:00 > 0:52:03just no way did they ever work together.
0:52:03 > 0:52:05The components of the dish were actually good.
0:52:05 > 0:52:09Just the one thing that I put it together,
0:52:09 > 0:52:11so that's why I'm really gutted.
0:52:11 > 0:52:13It's like saying I love chocolate, I love anchovy,
0:52:13 > 0:52:15put them together, boom!
0:52:15 > 0:52:18If you're willing to forgive her I am, because
0:52:18 > 0:52:20I thought her spaghetti was very, very well made.
0:52:20 > 0:52:24OK, fine, then. Aki stays. Shall we move to France?
0:52:24 > 0:52:27France was a different kettle of fish for me.
0:52:27 > 0:52:30I was quite disappointed in France, apart from Jay.
0:52:31 > 0:52:35Jay made a bouillabaisse fish stew, of sorts.
0:52:35 > 0:52:39It didn't go as good as I thought it would. It's a classic dish -
0:52:39 > 0:52:41I shouldn't have played around with it.
0:52:41 > 0:52:43He was disappointed but the flavours were there
0:52:43 > 0:52:46and it really embraced what France was about.
0:52:46 > 0:52:50It was opulent, it was exciting, it was rich, it was vibrant.
0:52:50 > 0:52:52Jay has made the grade.
0:52:52 > 0:52:57As for Emma, I don't think she went anywhere near a Parisian cafe -
0:52:57 > 0:52:59more towards a major supermarket.
0:52:59 > 0:53:02Emma's profiteroles weren't perfect but they were passable,
0:53:02 > 0:53:05but she filled them with banana cream,
0:53:05 > 0:53:09we had a toffee sauce, and we had an ice cream which didn't quite work,
0:53:09 > 0:53:12but for all Emma's twists, John, we kind of like
0:53:12 > 0:53:16that dangerous side of cooking. We like people who push themselves.
0:53:16 > 0:53:19I'm feeling disappointed in myself.
0:53:19 > 0:53:21Very disappointed in myself.
0:53:21 > 0:53:27I've just got to hope and pray that they give me another chance.
0:53:29 > 0:53:34Afsaneh's apple flan cake was neither a flan nor a cake,
0:53:34 > 0:53:37and she promised us ice cream that turned into cream.
0:53:37 > 0:53:38We had issues there.
0:53:38 > 0:53:41Afsaneh's dish wasn't that good.
0:53:41 > 0:53:45Slices of apple on top of a batter, almost a cake mixture,
0:53:45 > 0:53:46served with some ice cream,
0:53:46 > 0:53:49and I don't see what it displays about France.
0:53:49 > 0:53:54I'm hoping that they're going to see that I cook from the heart
0:53:54 > 0:53:55and I've got the potential
0:53:55 > 0:53:59and I'm going to be kept in the competition.
0:54:00 > 0:54:04Both of those ladies had weak rounds. It happens.
0:54:04 > 0:54:08But who's done enough to warrant a lifeline?
0:54:09 > 0:54:13We are in a real quandary here. Who has the promise?
0:54:13 > 0:54:17Who can turn themselves around, pick themselves up quick enough
0:54:17 > 0:54:20to be able to cope with the strength of the competition?
0:54:38 > 0:54:41For us as judges, an extraordinary challenge,
0:54:41 > 0:54:44a real insight into your potential.
0:54:45 > 0:54:47Eamonn...
0:54:49 > 0:54:51..Andrew...
0:54:53 > 0:54:55..Shelina...
0:54:56 > 0:54:58..Tom...
0:55:00 > 0:55:02..Jay...
0:55:04 > 0:55:06..you're staying with us. Well done.
0:55:20 > 0:55:23Aki...
0:55:23 > 0:55:26you've done enough to stay with us, Aki. Well done.
0:55:42 > 0:55:44The contestant leaving us...
0:55:50 > 0:55:52..is Afsaneh.
0:56:12 > 0:56:15I know it's a competition and you've got to go out
0:56:15 > 0:56:19at one point or another, but to be honest,
0:56:19 > 0:56:21it's hard.
0:56:22 > 0:56:23It's hard.
0:56:25 > 0:56:27But I've had a wonderful time.
0:56:27 > 0:56:31Just being part of it is fantastic.
0:56:32 > 0:56:38I have found so many things about myself that I never knew.
0:56:38 > 0:56:43I wouldn't change any part of it for anything, apart from the last one.
0:56:43 > 0:56:45SHE LAUGHS
0:56:45 > 0:56:47All the best to the rest of them.
0:56:47 > 0:56:53They have a huge journey in front of them and it's going to be exciting.
0:56:56 > 0:56:58SHE LAUGHS
0:57:00 > 0:57:03I feel absolutely elated. I can't believe it.
0:57:03 > 0:57:07I'm incredibly, incredibly lucky to be here right now.
0:57:07 > 0:57:08You OK?
0:57:08 > 0:57:11I'm just really pleased I've been given
0:57:11 > 0:57:14another opportunity to cook and redeem myself.
0:57:16 > 0:57:18Well done, darling.
0:57:18 > 0:57:19The magnificent seven.
0:57:19 > 0:57:22I can't believe it, do you know what I mean?
0:57:22 > 0:57:26Has it been whittled down quick or what? Do you know what I mean? Phew.
0:57:34 > 0:57:38Next week, the contestants take to the wild...
0:57:38 > 0:57:41Welcome to a very windy Cumbria.
0:57:41 > 0:57:45..and have to impress two of the country's most exciting chefs.
0:57:48 > 0:57:50They've got to think outside the box.
0:57:50 > 0:57:52I'm looking for perfection.
0:57:52 > 0:57:57In my mouth now, I've got a floral, sweet, oaty fish biscuit.
0:57:57 > 0:57:59You've broken my heart here today.
0:57:59 > 0:58:01This is really wrong.
0:58:01 > 0:58:04For one contestant, the dream will be over.
0:58:04 > 0:58:08The person leaving us...
0:58:34 > 0:58:37Subtitles by Red Bee Media Ltd