0:00:02 > 0:00:07MasterChef is back. Hundreds auditioned, now the best 50 amateur cooks are through.
0:00:08 > 0:00:09Let's cook.
0:00:10 > 0:00:12Get your pudding spoon out and man up.
0:00:12 > 0:00:16You either stand out or you're knocked out.
0:00:16 > 0:00:18Each week, ten new contestants
0:00:18 > 0:00:22battling for a place in Friday's quarterfinal.
0:00:22 > 0:00:24I don't want to eat it.
0:00:24 > 0:00:26I already feel nervous for them.
0:00:26 > 0:00:27This is just bang!
0:00:27 > 0:00:32Only the strongest will make it to the final challenges.
0:00:32 > 0:00:34- We've got to move now. - We've got six minutes left.
0:00:35 > 0:00:40- Oh!- Cooking does not get tougher than this.
0:00:50 > 0:00:56These five amateurs all think they have what it takes to become MasterChef champion.
0:00:58 > 0:01:04But at the end of today's heat, only the best will become quarterfinalists.
0:01:05 > 0:01:09I can't actually believe I'm on MasterChef.
0:01:09 > 0:01:14To be here and to be about to go into the kitchen is really exciting.
0:01:14 > 0:01:19I'm as determined as I ever could be. I'm going to give it everything.
0:01:19 > 0:01:22My heart rate is starting to increase.
0:01:22 > 0:01:24I can feel beads of sweat forming.
0:01:24 > 0:01:28But it's all good. I'm looking forward to it very much.
0:01:39 > 0:01:43Welcome. Do you recognise this?
0:01:43 > 0:01:46- This is the MasterChef kitchen. - We would like you
0:01:46 > 0:01:50to make for us one dish. Sweet,
0:01:50 > 0:01:53savoury, whatever you like
0:01:53 > 0:01:56but make a lasting impression. Here we go, guys, one hour.
0:01:56 > 0:01:58Good luck. Let's cook.
0:02:02 > 0:02:05Today's ingredients include pheasant,
0:02:05 > 0:02:08plums, leeks,
0:02:08 > 0:02:11potatoes, chocolate,
0:02:11 > 0:02:13red wine, cream,
0:02:13 > 0:02:15thyme and juniper berries.
0:02:22 > 0:02:24My current job is an accountant.
0:02:24 > 0:02:26My best work is under pressure.
0:02:26 > 0:02:30And I can deliver. But there are occasions
0:02:30 > 0:02:33when the pressure can topple you over and you have a bad day.
0:02:38 > 0:02:40- You're a bit nervous, aren't you? - I am. I am.
0:02:40 > 0:02:43- What's happening? - It's the pressure of being here.
0:02:43 > 0:02:47- But I'll get control of it. - OK. What are you making?
0:02:47 > 0:02:51Roasted pheasant, a red wine and ginger reduction
0:02:51 > 0:02:53and a dauphinoise.
0:02:53 > 0:02:55Ooh! How good a cook are you?
0:02:55 > 0:02:59I cook every single day from scratch for my family.
0:02:59 > 0:03:01So I get a lot of practise.
0:03:01 > 0:03:05- How many in the family? - At home, we've got my youngest daughter, she's four.
0:03:05 > 0:03:11And my husband. My oldest daughter comes over at the weekends and my granddaughter.
0:03:11 > 0:03:14- How old is your granddaughter? - She's 15 months.
0:03:14 > 0:03:18So every weekend, there's a load of women in the kitchen?
0:03:18 > 0:03:21- Correct. - That is fabulous.- Thank you.
0:03:31 > 0:03:34It's becoming a bit of an obsession - food.
0:03:34 > 0:03:38What started as a hobby has become a bit of a way of life.
0:03:38 > 0:03:41That and ballet dancing, which is a bit odd but...
0:03:45 > 0:03:49You look perfectly relaxed. How happy and relaxed are you?
0:03:49 > 0:03:52I'm kind of doing the kind of thing I'd maybe cook at home
0:03:52 > 0:03:56to ease myself in. I'm going to pan dry the pheasant breast.
0:03:56 > 0:03:59I'm going to do it with fondant potato
0:03:59 > 0:04:02and a red wine and blackberry sauce, jus type thing.
0:04:02 > 0:04:05How long do fondant potatoes take to cook?
0:04:05 > 0:04:07About 15-20 minutes. They're quite small.
0:04:07 > 0:04:11- What sort of food do you do at home? - I like French and Italian food.
0:04:11 > 0:04:13I make a lot of risotto, make my own pasta.
0:04:13 > 0:04:19- A lot of baking as well, a lot of breads.- Do you?- I love baking.
0:04:19 > 0:04:22I was going to go sweet. I was thinking chocolate fondant.
0:04:22 > 0:04:26- Then I chickened out.- Pheasanted out, anyway.- Yes, exactly.
0:04:26 > 0:04:28- Good luck.- Thanks. - Get your fondants on.
0:04:30 > 0:04:34The fondant's going to take a lot longer than 15 minutes. I reckon more like 45.
0:04:36 > 0:04:40One thing you can't eat is an undercooked potato.
0:04:42 > 0:04:47You are halfway. Halfway through your first round.
0:04:49 > 0:04:52I really like experimenting with different techniques.
0:04:52 > 0:04:55I'm not afraid to use whatever gadgets
0:04:55 > 0:04:58I can get my hands on to achieve what I want.
0:05:01 > 0:05:04What are you going to make for us?
0:05:04 > 0:05:09I'm going to pan fry the pheasant, I've never cooked it before. I think it's pheasant.
0:05:09 > 0:05:12- It is. - I'm going to do a potato puree.
0:05:12 > 0:05:16- I've heard you're a bit of a wacky scientist.- I experiment with whatever I can get.
0:05:16 > 0:05:21I've used a hairdryer before to cook pork, to dry the skin out.
0:05:21 > 0:05:25I use a technique to separate the duck skin using a bike pump, so it's nice and crispy.
0:05:25 > 0:05:31- A hairdryer is something I haven't used for a long time. - It doesn't look like it, Gregg.
0:05:44 > 0:05:49I think I'm fairly inventive. I won't necessarily follow a recipe.
0:05:49 > 0:05:52But I'll take ideas and put them into my cooking.
0:05:52 > 0:05:55Maybe "creative" is a better word.
0:05:59 > 0:06:01- What are you making? - I'm cooking a breast of pheasant
0:06:01 > 0:06:07with a potato tortilla and a garlic puree.
0:06:07 > 0:06:11- Where is the love of food from? - I think it's from my love of feeding people.
0:06:11 > 0:06:14Keeping people happy. I cooked for my brother's wedding, 200 people.
0:06:14 > 0:06:19My dad's 50th I did and stuff like that, which I quite enjoy. It's stressful but I enjoy it.
0:06:19 > 0:06:25- Who did your wedding? - Er, half me and half someone else.
0:06:25 > 0:06:28- You catered your own wedding? - Yeah.
0:06:28 > 0:06:30I'm a little bit of a control freak
0:06:30 > 0:06:33when it comes to the food that goes on my table.
0:06:34 > 0:06:39Sarah's promised us a tortilla and a pheasant breast.
0:06:39 > 0:06:42Egg and pheasant, quite a strange combination.
0:06:42 > 0:06:45However, it's the invention test, anything can happen.
0:06:47 > 0:06:49There's 15 minutes left.
0:06:53 > 0:06:57I'm very competitive. I play rugby for a local side.
0:06:57 > 0:06:59I do believe I've got the competitive edge to win.
0:06:59 > 0:07:03I've got the skills and I've got the motivation.
0:07:07 > 0:07:10How serious are you? What sort of cook are you?
0:07:10 > 0:07:14I'm serious, I'll win the competition. I'll start by winning with a chocolate fondant.
0:07:14 > 0:07:20I'm going straight in there. I think you have to take risks and this is a great time to do it.
0:07:21 > 0:07:22Hope you enjoy.
0:07:24 > 0:07:27Chris sounds like one of those guys who's been in training
0:07:27 > 0:07:30for MasterChef for a good year and I'm really impressed.
0:07:31 > 0:07:35He's going for a full house. And I hope he gets it.
0:07:38 > 0:07:39You've got five minutes.
0:07:39 > 0:07:43Think about putting it on a plate, please.
0:07:57 > 0:07:59That's it. Time's up.
0:08:07 > 0:08:12Young grandma and accountant Tess has made roasted pheasant
0:08:12 > 0:08:15topped with a blackberry and black pepper jam,
0:08:15 > 0:08:17served with thyme dauphinoise
0:08:17 > 0:08:20and a red wine and juniper berry reduction.
0:08:20 > 0:08:24Despite the smudge of sauce on your sauce boat,
0:08:24 > 0:08:26- which is shocking. - Yeah.- Look at that, look.
0:08:26 > 0:08:30Er, I quite like you plate.
0:08:30 > 0:08:32Good.
0:08:32 > 0:08:34Mmm.
0:08:43 > 0:08:47Your pheasant breast is lovely and soft, I think it's great you roasted it on the bone.
0:08:47 > 0:08:52There's a faint flavour of orange coming through the background, which is brilliant.
0:08:52 > 0:08:55Your thyme dauphinoise potatoes are really good,
0:08:55 > 0:08:58they're lovely and soft and creamy.
0:08:58 > 0:09:01I think the texture of your jam is great.
0:09:01 > 0:09:04Not a bad show at all, Tess.
0:09:05 > 0:09:10Tess, I think you may know your way around a saucepan. I'm impressed.
0:09:10 > 0:09:12Thank you.
0:09:12 > 0:09:17I'm absolutely gutted I didn't clean off the side of that jug
0:09:17 > 0:09:24before I dished out. A little touch that's been my main criticism.
0:09:26 > 0:09:31Events planner Sarah's pheasant has been served with a potato tortilla
0:09:31 > 0:09:34and a garlic butter sauce.
0:09:36 > 0:09:41Doesn't look right. Very rarely see a tortilla as an accompaniment.
0:09:41 > 0:09:44It's either a dish on its own or part of a tapas collection.
0:09:56 > 0:09:58The bird is overcooked.
0:09:58 > 0:10:03It's dry. Your tortilla is all right. Flavoured with thyme.
0:10:03 > 0:10:07This sauce is strong with garlic but it's really, really greasy.
0:10:07 > 0:10:12I don't think this is quite right and I'm sure you've had better days at the stoves.
0:10:12 > 0:10:18Egg and pheasant is not really a combination known to man.
0:10:18 > 0:10:23It doesn't quite work. I'd like to say nicer things, Sarah, but I can't, I'm sorry.
0:10:24 > 0:10:26That didn't go so well.
0:10:26 > 0:10:32I don't think I've cooked a piece of meat quite so badly in probably about ten years.
0:10:34 > 0:10:36Lawyer Larkin's pan-fried pheasant
0:10:36 > 0:10:40has been served with mashed potato, roasted plums,
0:10:40 > 0:10:44blackberry jam and a garlic and thyme gravy.
0:10:51 > 0:10:53Oh-oh!
0:10:53 > 0:10:57Your plums, blackberries and pheasant together,
0:10:57 > 0:10:59I think are delicious.
0:10:59 > 0:11:03It's savoury, it's sweet, it's sharp, it's sour.
0:11:03 > 0:11:05I think it works well with that tinny meat.
0:11:05 > 0:11:09Your mashed potato has got lumps in it and your pheasant's a bit dry.
0:11:09 > 0:11:13Otherwise, I think it's bordering on dangerous and very clever.
0:11:15 > 0:11:19You know how to do lots of things. I can't help but think
0:11:19 > 0:11:22if you did less things they'd all be done a bit better.
0:11:22 > 0:11:24OK. Yeah.
0:11:25 > 0:11:28Bit disappointed with the mash.
0:11:28 > 0:11:30It's a bit criminal to have lumps in it.
0:11:30 > 0:11:33But I think I can do a lot better,
0:11:33 > 0:11:37so bring on the next challenge.
0:11:37 > 0:11:42Forensic accountant Emma also pan fried the pheasant breast,
0:11:42 > 0:11:46coating hers in a red wine and blackberry reduction,
0:11:46 > 0:11:49served with fondant potatoes.
0:11:50 > 0:11:54- How long did you cook those fondants for?- About 15 minutes in the oven.
0:11:57 > 0:11:59Little bit firm.
0:12:00 > 0:12:01That one's not cooked.
0:12:09 > 0:12:13Your pheasant breast is a little bit dry.
0:12:13 > 0:12:15But your blackberry sauce is nice, it's tasty.
0:12:15 > 0:12:18It tastes of blackberry and thyme.
0:12:18 > 0:12:21It tastes of sweet-sour background, which is the natural fruit.
0:12:21 > 0:12:23You've made a good fist of the sauce.
0:12:23 > 0:12:29The problem is, with only doing the meat and potatoes, I don't learn very much about you.
0:12:29 > 0:12:31That's the problem.
0:12:31 > 0:12:33My comments were mixed.
0:12:33 > 0:12:39I think I really need to pull it out the bag in the next round.
0:12:39 > 0:12:42Energy manager Chris went with a dessert.
0:12:42 > 0:12:49And made a chocolate fondant with a cinnamon poached plum and a blackberry coulis.
0:12:52 > 0:12:54Can I open up?
0:12:54 > 0:12:57Very good.
0:12:57 > 0:12:59- Well done. - Thanks.
0:13:07 > 0:13:11Really impressed because your fondant is absolutely perfect.
0:13:11 > 0:13:14It's right. Not too sweet. You've got the centre running out.
0:13:14 > 0:13:17You've got a lovely casing, which is crunchy and crispy.
0:13:17 > 0:13:20It's brilliant. I like your blackberry coulis.
0:13:20 > 0:13:24It's got no seeds in. It's sweet and sticky. It's a really good thing.
0:13:24 > 0:13:28I am so impressed. You didn't take the easy option.
0:13:28 > 0:13:34You wanted to show off your talent and show off you skill.
0:13:34 > 0:13:35That is absolutely fabulous.
0:13:41 > 0:13:45A pretty good start. A pretty good start.
0:13:45 > 0:13:47But we're only halfway through the day.
0:13:47 > 0:13:49Thank you very much. Off you go.
0:13:56 > 0:14:00There's some good cooks. But there's a couple who have work to do.
0:14:01 > 0:14:04Anything can happen in this competition. You don't know.
0:14:11 > 0:14:15The palate test, one of my favourites and one of the most important tests.
0:14:15 > 0:14:21- Today's dish is seafood chowder and soda bread.- Splendid.
0:14:21 > 0:14:25Their first job has to be to get this bread on or it won't be baked in time.
0:14:27 > 0:14:30Half wholemeal flour, half plain flour.
0:14:30 > 0:14:35A good teaspoon of bicarbonate of soda.
0:14:35 > 0:14:38Soda bread does rise, people don't think it does.
0:14:38 > 0:14:40It does rise.
0:14:40 > 0:14:43Then the liquid. One egg.
0:14:43 > 0:14:46A big spoonful of honey.
0:14:46 > 0:14:49And then about 200 mils of buttermilk.
0:14:59 > 0:15:05It gets plonked in. It has to go in quite fast because the bicarb reacts with the liquid straightaway.
0:15:05 > 0:15:07Then that goes in the oven.
0:15:10 > 0:15:12And that's going to take about 25 minutes.
0:15:12 > 0:15:15And now to make the chowder.
0:15:15 > 0:15:19We've got smoked fish, whitefish, clams, prawns and scallops.
0:15:19 > 0:15:22Those have to be cooked at different stages and different times.
0:15:22 > 0:15:27First, poach the smoked haddock, a good old classic poaching
0:15:27 > 0:15:30of milk, shallots, bay leaf and the fish itself.
0:15:30 > 0:15:35- Put it in skin side down.- Skin's easier to take off once it's cooked.
0:15:35 > 0:15:39Yes, but it actually holds the fish together while it poaches as well.
0:15:39 > 0:15:42Potatoes cooking. Now my clams.
0:15:46 > 0:15:51The rest of the ingredients for the chowder. Our prawns, scallops
0:15:51 > 0:15:54cut in half,
0:15:54 > 0:15:57pollock or whitefish.
0:15:57 > 0:16:01Clams are now ready.
0:16:01 > 0:16:03Drain my potatoes off. Let them sit, that's fine.
0:16:03 > 0:16:05Then my smoked haddock comes out.
0:16:10 > 0:16:12I love haddock.
0:16:14 > 0:16:18Now the base of our chowder itself.
0:16:18 > 0:16:22I'm going to sweat onions and some garlic in a little bit of butter.
0:16:22 > 0:16:27Corn goes in. Strain the liquid from our clams.
0:16:30 > 0:16:32And now runner beans.
0:16:33 > 0:16:36Poaching liquid.
0:16:36 > 0:16:41- Haven't you got any stock? - No, no stock at all.
0:16:41 > 0:16:45That'll confuse them. Make a soup or chowder, you reach for the stock.
0:16:45 > 0:16:49Brilliant. A broth made from cooking liquid.
0:16:49 > 0:16:53- Is everything cooked in the chowder? - Everything in here, that's why you get the flavour.
0:16:53 > 0:16:58So haddock and prawns in. Add your potatoes.
0:17:00 > 0:17:05And as it comes back up to the boil, and the prawns change colour,
0:17:05 > 0:17:07in goes our pollock.
0:17:07 > 0:17:11Scallops. A decent grind of pepper.
0:17:12 > 0:17:15Add our clams.
0:17:15 > 0:17:19That's a beautiful pot of fishy goodness, that is.
0:17:19 > 0:17:21And then out with the bread.
0:17:22 > 0:17:25The way to check it is to turn it out.
0:17:25 > 0:17:27And tap the bottom.
0:17:29 > 0:17:33That's the sound you want to hear from the bread so you know it's cooked.
0:17:37 > 0:17:39Ah, yeah!
0:17:39 > 0:17:40I love wet food.
0:17:40 > 0:17:43- Oh, John. - Slice of bread.
0:17:46 > 0:17:48So there we have it.
0:17:48 > 0:17:51- Seafood chowder and soda bread. - Bravo.
0:17:51 > 0:17:58The chowder is doable. I'll be very impressed if they make perfect soda bread as well.
0:17:58 > 0:18:01Great challenge. Let's get them in.
0:18:19 > 0:18:21Welcome back.
0:18:21 > 0:18:23This is the palate test.
0:18:23 > 0:18:28I've cooked you lunch. We're going to ask you to taste it
0:18:28 > 0:18:33and write down what is in that dish. Get your senses to work for you.
0:18:33 > 0:18:37At the end of this challenge, two of you will be leaving the competition.
0:18:37 > 0:18:39Over to you.
0:18:48 > 0:18:51I don't eat or cook a lot of fish.
0:18:51 > 0:18:54So it's quite a challenge for me.
0:18:55 > 0:18:58I don't want to blow it on something I should know.
0:18:58 > 0:19:02So I'm nervous of making a silly error.
0:19:02 > 0:19:07There's so many ingredients in there. Um...
0:19:07 > 0:19:10It's quite challenging trying to break it down.
0:19:12 > 0:19:15I don't cook and eat a lot of seafood.
0:19:15 > 0:19:19I think I'm fairly confident of identifying most of the ingredients.
0:19:22 > 0:19:27Now you've had a chance to taste it, we want you to make it.
0:19:27 > 0:19:32Under the cloth on your benches are all the ingredients that went in to that food.
0:19:32 > 0:19:35But there's also some under there that didn't.
0:19:36 > 0:19:4060 minutes. Let's cook.
0:19:45 > 0:19:49The ingredients have been separated in to groups.
0:19:49 > 0:19:51Those to make the bread, the sauce
0:19:51 > 0:19:54and a selection of fish and shellfish.
0:19:54 > 0:19:59But, with no recipe, they'll have to rely on their palate
0:19:59 > 0:20:01and skill.
0:20:07 > 0:20:09The big issue is the bread.
0:20:09 > 0:20:13And right now, everybody is using yeast.
0:20:13 > 0:20:15There was no yeast in that bread.
0:20:15 > 0:20:18That's soda bread. Nobody's using bicarbonate at all.
0:20:24 > 0:20:26In the chowder, Emma's tasting
0:20:26 > 0:20:30white wine and chives. There's definitely no chives in there.
0:20:30 > 0:20:34There's no white wine in there, so I'm not sure what will happen.
0:20:34 > 0:20:37LAUGHS
0:20:38 > 0:20:41I'm a little bit scared because I don't do a lot of fish at home.
0:20:41 > 0:20:44The prawns have got their heads on.
0:20:45 > 0:20:48I make a lot of bread.
0:20:48 > 0:20:50But an hour's not long to make bread.
0:20:50 > 0:20:54With it being wholegrain, hopefully, it won't need as long.
0:20:56 > 0:20:58It's not wholegrain bread, it's soda bread.
0:21:04 > 0:21:08- Tess, are you comfortable with this? - I was. I'm not now.
0:21:08 > 0:21:12- Why?- My bread. I've had a brain block on my bread.
0:21:12 > 0:21:17I'm really upset with myself that I should have a basic like that down.
0:21:17 > 0:21:19You've had 20 minutes.
0:21:21 > 0:21:24She's upset that she doesn't know how to make bread,
0:21:24 > 0:21:25which I understand.
0:21:25 > 0:21:29She's got the pot with the clam juice and shallots,
0:21:29 > 0:21:34she's got all the seafood ready to go and might end up with a nice bowl of soup.
0:21:34 > 0:21:37I don't think Tess should be that worried that she can't make bread.
0:21:37 > 0:21:39Neither can the four people behind her.
0:21:56 > 0:21:58Are you as good with fish as you are with fondant?
0:21:58 > 0:22:02- No.- No? - I'm a little bit...
0:22:03 > 0:22:06..rabbit in the headlights.
0:22:09 > 0:22:11You've got 20 minutes left.
0:22:14 > 0:22:19Larkin may have an idea how to get some flavour into his soup because
0:22:19 > 0:22:21he's using the juice from the clams
0:22:21 > 0:22:23and he's going to layer up the flavours after,
0:22:23 > 0:22:26which I'm really pleased about.
0:22:30 > 0:22:33Sarah, funnily enough, who did so bad on the invention test,
0:22:33 > 0:22:38is doing something impressive. She's poached the haddock in the milk,
0:22:38 > 0:22:40she's infused lots of flavours into it.
0:22:40 > 0:22:44She's used that with the clam juice to make the base of her soup.
0:22:44 > 0:22:46We have to hope she does some bread as well.
0:22:49 > 0:22:56I don't cook bread a lot. But I knew I needed to leave it to proof for at least a little while.
0:22:56 > 0:22:58I'm maybe short on baking time.
0:23:00 > 0:23:03Got a couple of minutes left.
0:23:19 > 0:23:22That is it. Stop! Your time's up.
0:23:32 > 0:23:38What I asked you to make was seafood chowder served with soda bread.
0:23:38 > 0:23:43Everyone used the yeast. Tess, shall we start with you?
0:23:51 > 0:23:53No bread should sound like that.
0:23:53 > 0:23:54THUDS
0:23:54 > 0:23:56Well...
0:24:02 > 0:24:05I like your broth in there.
0:24:05 > 0:24:07It's buttery. It just needs more of it.
0:24:07 > 0:24:12And because there isn't more, it feels a little bland.
0:24:12 > 0:24:15But what I do like is the intensity
0:24:15 > 0:24:18you got from the smoked haddock because you baked it
0:24:18 > 0:24:21in foil, which was clever because you didn't know how I cooked it.
0:24:21 > 0:24:25But you knew it had to be cooked before it went through the broth.
0:24:25 > 0:24:27- I think that's impressive, Tess. - Thank you.
0:24:27 > 0:24:31The test was ridiculously hard.
0:24:31 > 0:24:34I know I've made plenty of mistakes today.
0:24:34 > 0:24:38I hope they can see through that and see that I can build on it.
0:24:38 > 0:24:39Sarah.
0:24:44 > 0:24:47We'll have to do the drop-bread test again, that is just...
0:24:47 > 0:24:49Ready? THUDS
0:24:49 > 0:24:54- Cor! That's even heavier. Wow! - It's a scone.
0:24:54 > 0:24:56I love the look of your chowder.
0:25:07 > 0:25:11I have one criticism about your chowder and that is that some of your fish is going
0:25:11 > 0:25:16a little bit overcooked and your prawns. Otherwise, I think you've done a brilliant job.
0:25:16 > 0:25:20- Really good. - I'll tell you what, kid,
0:25:20 > 0:25:25from a bad start, you've soldiered on and you've done a decent job here.
0:25:25 > 0:25:28Thank you.
0:25:28 > 0:25:32After that challenge, I proved that I could cook.
0:25:32 > 0:25:37Hopefully, Gregg and John aren't going to think that I'm altogether hopeless.
0:25:37 > 0:25:39Larkin.
0:25:42 > 0:25:46You made more of a seafood fricassee with a cream sauce, didn't you?
0:25:52 > 0:25:54It's not too bad.
0:25:55 > 0:25:57It's almost edible bread.
0:26:05 > 0:26:09There's nice flavours in there. I like the sweet corn
0:26:09 > 0:26:13and I like the sweetness of the runner beans and the salty sweetness of the prawns.
0:26:13 > 0:26:17The prawns, because they have been pan fried,
0:26:17 > 0:26:20the oil is coming out and sitting on top, you can see it hear.
0:26:20 > 0:26:24That prawn oil is so strong. That's all you can taste.
0:26:24 > 0:26:27I've never had a chowder before. I was trying to replicate it.
0:26:27 > 0:26:32I put my own spin on it. But obviously it didn't work.
0:26:32 > 0:26:35I'm not saying it didn't work. Not at all. In fact, on the contrary.
0:26:35 > 0:26:40I think you haven't replicated my dish in any way but I haven't said it tastes disgusting.
0:26:40 > 0:26:43It's just the fact that the prawns are the boss.
0:26:44 > 0:26:48I didn't think that was my strongest task at all.
0:26:48 > 0:26:52I'm a bit disappointed with myself but... there we are.
0:26:52 > 0:26:55Emma.
0:26:59 > 0:27:02What's that floating on top? A load of pepper?
0:27:02 > 0:27:04Yeah, I got a bit carried away at the end.
0:27:06 > 0:27:08This bread hasn't worked at all.
0:27:08 > 0:27:10There's a big damp patch in the middle.
0:27:22 > 0:27:24You've cooked your fish really well
0:27:24 > 0:27:29and then you've thrown cream into this, which isn't nice. Strange.
0:27:29 > 0:27:33Strange. I can't get inside the cook's brain that would do that.
0:27:35 > 0:27:37The cream's really dense.
0:27:37 > 0:27:40I can't taste everything individually.
0:27:40 > 0:27:43I think that's more of a sauce for a bowl of pasta
0:27:43 > 0:27:45than it is a chowder.
0:27:49 > 0:27:52I don't think I impressed them very much actually.
0:27:52 > 0:27:55I cook so much better at home. It's really frustrating.
0:27:55 > 0:27:57Chris.
0:28:06 > 0:28:09Your bread's OK. It's a bit heavy, it's not quite cooked enough.
0:28:18 > 0:28:23There is flavour in there. You can pick out the flavours.
0:28:23 > 0:28:26It tastes of the sea. Good flavours.
0:28:28 > 0:28:31For me, there is way too much garlic in that sauce.
0:28:31 > 0:28:35It's really overpowering the actual liquid itself.
0:28:35 > 0:28:39It's not a chowder, it's not a soup, it's a stew of fish with cream.
0:28:41 > 0:28:4550-50. Gregg really liked it.
0:28:45 > 0:28:51John didn't so much. So it'll come down to my chocolate fondant and how well I did in the first round.
0:28:55 > 0:28:58We've only got three places in the next round.
0:29:00 > 0:29:02That means two of you will be leaving the competition.
0:29:02 > 0:29:04Thanks, guys. Off you go.
0:29:15 > 0:29:21Well, I think we can discount the bread and we've got five very similar chowders.
0:29:21 > 0:29:25- So I don't think this is easy. - The one dish I'm disappointed about comes from Emma.
0:29:25 > 0:29:31All that cream in there. So much cream, John, it was bordering on a fish dessert.
0:29:31 > 0:29:35She didn't have the strongest round in the invention test, we hoped to see more of her.
0:29:35 > 0:29:38- I think you're right. - Emma's run her race.
0:29:38 > 0:29:44And I like Chris. Obviously, that chocolate fondant was just fantastic.
0:29:44 > 0:29:46Absolutely superb for an invention test.
0:29:46 > 0:29:49I didn't think his chowder was that bad.
0:29:49 > 0:29:52I see no reason why Chris shouldn't go through to the next round.
0:29:52 > 0:29:55Can I talk about Tess? I really liked her chowder.
0:29:55 > 0:30:00She baked the smoked haddock in the foil. I think Tess is a really good cook.
0:30:00 > 0:30:02I like what Tess did in the invention test.
0:30:02 > 0:30:05- She roasted the pheasant brilliantly.- Good. She stays.
0:30:05 > 0:30:08That means we have to decide between Sarah and Larkin.
0:30:08 > 0:30:13Larkin's hard to read at the moment because he does make mistakes.
0:30:13 > 0:30:19In the invention test, the mash potato had lumps in it but he's got some very interesting ideas.
0:30:19 > 0:30:24The chowder, although Larkin hasn't in any way replicated my dish,
0:30:24 > 0:30:27what he has done is made his own dish, which is very tasty.
0:30:27 > 0:30:30The dishes I've been cooking today
0:30:30 > 0:30:35aren't what I'm most comfortable with. I don't know if I've done enough to stay in.
0:30:35 > 0:30:40Sarah in her invention test didn't deliver a nice plate of food at all.
0:30:40 > 0:30:46You said you've got to come back in the next round and do a good job and that's what she has done.
0:30:46 > 0:30:50The question is, has she done enough to secure her place?
0:30:50 > 0:30:53At the end of the day, there's nothing more I can do.
0:30:53 > 0:30:57- It's their decision. I've done my best.- Who is it going to be?
0:31:15 > 0:31:21We have made our decision. The first person leaving us is Emma.
0:31:34 > 0:31:37The second person leaving us...
0:31:44 > 0:31:46..is Sarah.
0:31:54 > 0:31:57Obviously, I'm disappointed.
0:31:57 > 0:32:01The other people rode the pressure better than I did at the end of the day.
0:32:01 > 0:32:04So congratulations to all of them.
0:32:05 > 0:32:09I am feeling really disappointed. I feel like I have let myself down.
0:32:09 > 0:32:14I just think I had a bit of a shocker of the day, really.
0:32:17 > 0:32:21- Congratulations. - Well done.
0:32:21 > 0:32:27Get some rest because in the next round you'll be working in a professional kitchen.
0:32:38 > 0:32:42It's 9am, and Larkin, Tess and Chris
0:32:42 > 0:32:45are heading to Westminster for their first experience
0:32:45 > 0:32:47in a professional kitchen.
0:32:56 > 0:33:01- Good morning.- Morning.- I'm your head chef today.- Morning, sir.
0:33:01 > 0:33:04We have a busy lunch today. Are you ready?
0:33:04 > 0:33:06- Yes.- Yes. - Follow me.
0:33:13 > 0:33:19During lunch service, solicitor Larkin will be in charge of the starter
0:33:19 > 0:33:22of buffalo mozzarella tempura, grilled vegetables
0:33:22 > 0:33:25and a garlic and thyme dressing.
0:33:26 > 0:33:30OK. Your main challenge today is to get the mozzarella done like that.
0:33:30 > 0:33:34Hot with nice colour. Don't let them burn
0:33:34 > 0:33:37and don't let them have more than one minute in the fire
0:33:37 > 0:33:40because all the cheese will be going out.
0:33:42 > 0:33:48You need to be quite fast during service. If you wait too long, the tempura are not crispy any more.
0:33:49 > 0:33:52- Are you ready to challenge it? - I hope so.
0:33:52 > 0:33:55- Under stress and pressure? - Yes, chef.- OK, perfect.
0:33:55 > 0:33:58Very focused today because I want to show
0:33:58 > 0:34:03that I do have good attention to detail and good quality control.
0:34:07 > 0:34:10This is a French duck from Dordogne.
0:34:10 > 0:34:13And we use only the breast today, OK?
0:34:13 > 0:34:15Fantastic.
0:34:15 > 0:34:20Energy manager Chris will be cooking the roast fillet of duck,
0:34:20 > 0:34:23basil polenta and blackberry pear
0:34:23 > 0:34:25with a truffle and cider sauce.
0:34:27 > 0:34:32This is the main challenge for you, to cook rare, medium-rare,
0:34:32 > 0:34:37medium, medium-well, well-done, you know the difference between each one?
0:34:37 > 0:34:39- Yes. - Yes? OK.
0:34:44 > 0:34:47Can you touch the duck breast to see if it's medium-rare?
0:34:47 > 0:34:51- The more spongy the more rare it is. - Yes.- OK.- Exactly.
0:34:54 > 0:34:57My duck dish requires four things on the hob at the same time.
0:34:57 > 0:35:01I've got to make sure I get the timings right and the temperatures correct.
0:35:01 > 0:35:03Make sure I get perfect dishes out every time.
0:35:03 > 0:35:07An here we've got the plate.
0:35:07 > 0:35:10You need to be focused on the cooking
0:35:10 > 0:35:13- and to send everything out. - Yes, chef.
0:35:16 > 0:35:19Accountant Tess will be making the grilled scallops
0:35:19 > 0:35:22with black tagliolini, green asparagus
0:35:22 > 0:35:25and a parmesan cream sauce.
0:35:28 > 0:35:33This I what I'm expecting from you today for lunch.
0:35:33 > 0:35:35With this perfect cross and all similar.
0:35:35 > 0:35:38Are you comfortable with that?
0:35:38 > 0:35:40Yes, chef.
0:35:42 > 0:35:45Don't overcook the scallops, which can be dry after.
0:35:45 > 0:35:50And if you undercook the scallops, the scallop is raw and cold.
0:35:50 > 0:35:55For the plating, the pasta I want on the middle.
0:36:00 > 0:36:03OK. The sauce around. And here we go.
0:36:03 > 0:36:07Are you thinking you can do the dish doing service like that?
0:36:07 > 0:36:10Clean plate, cooked, hot.
0:36:10 > 0:36:13As long as I stay calm and focused.
0:36:13 > 0:36:17Follow my voice and everything will be fine.
0:36:17 > 0:36:20- What do you think? - It's beautiful.
0:36:20 > 0:36:24Absolutely terrified about juggling loads of orders.
0:36:24 > 0:36:29I'm used to cooking for four people maximum a day at home.
0:36:34 > 0:36:36I think the contestants start to be nervous.
0:36:36 > 0:36:39The service will start in two minutes.
0:36:39 > 0:36:41You can feel the pressure coming on.
0:36:44 > 0:36:45We will see.
0:36:46 > 0:36:50Guys, keep focused. Service starts.
0:36:50 > 0:36:55- Two tempura.- Yes, chef. - To follow, three scallops.- Yes, chef.
0:36:55 > 0:36:58- And two duck, medium. - Yes, chef.
0:37:00 > 0:37:06All the contestants have orders but they must wait for Larkin's tempura starters to go out first.
0:37:09 > 0:37:12You've got two minutes to finish your first table.
0:37:12 > 0:37:15- Are you OK? - Yes, chef.
0:37:17 > 0:37:19Voila. Like that.
0:37:19 > 0:37:23You need to centralise all the main ingredients inside the plate.
0:37:23 > 0:37:26You need to have it on the plate.
0:37:27 > 0:37:29Service, please.
0:37:30 > 0:37:37With the starters out, the pressure shifts to Tess and Chris who both have orders
0:37:37 > 0:37:38for the same table.
0:37:38 > 0:37:41How long does it take to plate up?
0:37:41 > 0:37:48- It'll take a couple of minutes. - Literally, as you're starting that, I'm going to be cooking mine.- OK.
0:37:50 > 0:37:52Wooh!
0:37:52 > 0:37:55Tess, do you know how many scallops you need to do?
0:37:55 > 0:37:59- Three.- Four in total, you've got a second check away.
0:38:06 > 0:38:08Perfect.
0:38:19 > 0:38:23Keep calm and just give me the three first, OK?
0:38:29 > 0:38:31Can we get the plate across?
0:38:40 > 0:38:44- What's happened? Did it look like I showed you?- No.- OK. Why?
0:38:44 > 0:38:46- Panic. - Panicked.
0:38:46 > 0:38:52- Look at the plates. The sauce is too thick.- I agree.- The scallops are not grilled properly.
0:38:52 > 0:38:55If you send that, I can't send it.
0:38:55 > 0:38:57- OK. - We will clean the plate.
0:38:57 > 0:39:01Start another one. You've got one more portion, OK?
0:39:01 > 0:39:03And after, I will need two.
0:39:03 > 0:39:06And three after but you have time for this one.
0:39:06 > 0:39:13Oh, this is manic. It's a hundred times worse than I thought it'd be.
0:39:13 > 0:39:15It's full-on craziness.
0:39:18 > 0:39:21The duck, the cooking is good.
0:39:21 > 0:39:24What I don't like is the sauce.
0:39:24 > 0:39:28You've got sauce everywhere but the rest is good.
0:39:30 > 0:39:33I was a bit heavy handed with the sauce but I'm learning as I go along
0:39:33 > 0:39:36and trying not to make the same mistakes.
0:39:45 > 0:39:48Grilled vegetables and tempura to start.
0:39:48 > 0:39:51- Please may I have the mozzarella. - The mozzarella, yeah.
0:39:53 > 0:39:56Larkin, we've got four checking orders.
0:39:56 > 0:39:58I think you need to really push it.
0:40:05 > 0:40:09- You can put a little bit more colour on that.- Oui, chef.
0:40:19 > 0:40:24The tempura is crispy, it's a nice plate like I showed him.
0:40:24 > 0:40:26He's doing a quite good job.
0:40:26 > 0:40:29- Thank you, chef.- Continue like that, please.- Thank you, chef.
0:40:30 > 0:40:32OK, go ahead. 66.
0:40:33 > 0:40:38It's about timing and making sure you don't burn anything. I haven't yet. So, touch wood,
0:40:38 > 0:40:40I should be OK.
0:40:44 > 0:40:48Tess is now trying to juggle eight of her scallop orders.
0:40:53 > 0:40:57I've got a problem here. The food is cold, we can't serve the food.
0:40:57 > 0:41:01You need two more. Two more portions, OK?
0:41:01 > 0:41:05I'm gutted because they were my best ones.
0:41:05 > 0:41:07I think Tess is in total panic.
0:41:07 > 0:41:11She completely lost, doing the ticket, timing. She don't get it.
0:41:11 > 0:41:13This is the main key for her.
0:41:13 > 0:41:16You got something burning on the salamander.
0:41:16 > 0:41:18Oh, my god.
0:41:20 > 0:41:23I hope she will finish better.
0:41:24 > 0:41:29As service comes to an end, Chris is working on his most complicated duck order.
0:41:35 > 0:41:37Ready, chef.
0:41:40 > 0:41:43This is rare to medium, this one's medium.
0:41:43 > 0:41:47- Yes.- And this is medium to well, chef.- OK.
0:41:47 > 0:41:50- Perfect. Continue like that. - Thank you.
0:41:50 > 0:41:53And Tess doesn't have much longer to try and impress.
0:42:02 > 0:42:04What do you think?
0:42:04 > 0:42:08- It looks better. I'm much happier with it.- OK.
0:42:08 > 0:42:13- Hot everything, nice foam on the sauce, they need to be like that. - Thank you, chef.
0:42:13 > 0:42:17Thank you. OK, service. Table 37.
0:42:17 > 0:42:21It is getting there. I'm more confident.
0:42:21 > 0:42:26They're coming out on time and chef seems to be a little happier.
0:42:32 > 0:42:35OK. End of service.
0:42:35 > 0:42:38Thank you very much for today. You did a great job.
0:42:38 > 0:42:40- BOTH:- Thank you, chef.
0:42:42 > 0:42:49Larkin, he did really well. Quite confident. He started alone, he finished alone.
0:42:49 > 0:42:54To plate up in a minute is not easy. And he handled quite well the pressure.
0:42:54 > 0:43:00It's been an absolutely amazing experience. I need a coat hanger to fold up my smile at the moment.
0:43:00 > 0:43:02Hopefully, I can continue the journey.
0:43:02 > 0:43:08Chris did quite well. Everything was on time, hot.
0:43:08 > 0:43:11I'm quite proud about Chris.
0:43:12 > 0:43:17Absolutely loved it. Loved every minute of it. It was massively intense but so satisfying.
0:43:17 > 0:43:21I don't think I had one sent back, so, yeah, fantastic.
0:43:21 > 0:43:24Tess had quite a difficulty at the beginning.
0:43:24 > 0:43:28She started and wasn't organised at all, she was a little bit lost.
0:43:28 > 0:43:32But finally she did quite well at the end.
0:43:32 > 0:43:36I'm proud of myself for not walking out and just sticking with it
0:43:36 > 0:43:40and getting it done. It's opened my eyes about what it's really like.
0:43:40 > 0:43:44There's a lot of practise and commitment before you get near this level.
0:44:06 > 0:44:12Welcome back. I hope you've enjoyed your time in the professional kitchen and it's been inspiring.
0:44:12 > 0:44:14Your job today, two courses
0:44:14 > 0:44:19and at the end of this we will choose our quarterfinalists.
0:44:20 > 0:44:22One hour. Let's cook.
0:44:52 > 0:44:56- Tess, how does it feel?- It feels amazing to be cooking my own food.
0:44:56 > 0:45:00- And your own food is what? - It's salmon and ricotta ravioli
0:45:00 > 0:45:07- with a tempura samphire. - Something deep fried on ravioli? Not something we've seen before.
0:45:07 > 0:45:10I think the textures together work beautifully.
0:45:10 > 0:45:14Dessert, spiced apple crumble tart, mascarpone and vanilla cream
0:45:14 > 0:45:16with a sweet bloody mary.
0:45:16 > 0:45:18What do you want out of this competition?
0:45:18 > 0:45:23I want to go as far as I possible can and, if nothing else,
0:45:23 > 0:45:26show other mums, especially working mums,
0:45:26 > 0:45:30that we can create this food. on a nightly basis.
0:45:31 > 0:45:35Tess is going to make pasta and pastry and the crumble and tempura.
0:45:35 > 0:45:39She's got loads of work to do but I admire her tenacity,
0:45:39 > 0:45:42her drive, her adventure.
0:45:47 > 0:45:49You've had 15 minutes.
0:45:56 > 0:45:58Fire!
0:46:10 > 0:46:15Larkin, incredible aromas coming from your bench.
0:46:15 > 0:46:19Now you're making dumplings. Tell us what you're going to cook for us.
0:46:19 > 0:46:22For a starter, I'm doing a plate of surf and turf.
0:46:22 > 0:46:27I've got steak tartare paired with a seared scallop, hoisin sauce.
0:46:27 > 0:46:33- Then your next course is?- It's pan-fried sea bass with a pork belly
0:46:33 > 0:46:39- and pancetta wontons.- You have almost a fusion thing going on here.
0:46:39 > 0:46:42- Why the adventure? - I don't have a particular style.
0:46:42 > 0:46:44It's an east meets west kind of thing.
0:46:44 > 0:46:48Influences I've grown up with. I'm here to see what I can and can't do.
0:46:51 > 0:46:54Pork and fish? Scallop and beef?
0:46:54 > 0:46:58I want to eat Larkin's food, I'm just not sure I want to eat it together.
0:47:03 > 0:47:05You're halfway.
0:47:13 > 0:47:18- What are you cooking for us? - For starter, I'm doing a ravioli with crab and ricotta, samphire
0:47:18 > 0:47:20and chorizo butter.
0:47:20 > 0:47:25For main, I'm doing venison steak, a cranberry glaze.
0:47:25 > 0:47:30I'm trying to put bold flavours in there to show you what I can do but not keeping it too safe.
0:47:30 > 0:47:33- You said, "I can win this competition."- Hopefully.
0:47:33 > 0:47:36After the experiences you've had so far, still that confident?
0:47:36 > 0:47:38I think it's possible, yes.
0:47:38 > 0:47:41I'm hoping that what puts me on top of the other contestants
0:47:41 > 0:47:45is a raw motivation and enthusiasm, passion.
0:47:45 > 0:47:48You have a serious face. How does anyone know when you're happy?
0:47:48 > 0:47:52It's my game face. You'll know when I'm happy. There's a smile on the surface.
0:47:56 > 0:48:00Each one of these cooks is throwing together combinations
0:48:00 > 0:48:02which are unusual and very daring.
0:48:02 > 0:48:06Good on them. Those who dare, win.
0:48:08 > 0:48:10Just two minutes left.
0:48:30 > 0:48:32Final touches, please.
0:48:38 > 0:48:40That's it. Time's up.
0:48:48 > 0:48:53Tess's first course is salmon and ricotta ravioli
0:48:53 > 0:48:55with samphire tempura.
0:49:03 > 0:49:08The pasta itself is good. You've got the sort of fragrance of fish
0:49:08 > 0:49:12and smokiness coming from the salmon and the creamy richness from the ricotta,
0:49:12 > 0:49:16which is really well seasoned. I don't think the tempura should be on there.
0:49:16 > 0:49:22It's a sort of batter and ravioli. You've got too much carbohydrate going on on one plate.
0:49:22 > 0:49:27- OK.- It's competent without being worthy of note.
0:49:27 > 0:49:32- You'd get a tick from me but you wouldn't get an A-star.- OK.
0:49:32 > 0:49:36Tess has made a dessert of a spiced apple crumble tart
0:49:36 > 0:49:38with vanilla mascarpone cream
0:49:38 > 0:49:44and a sweet bloody mary made with raspberries instead of tomato juice.
0:49:53 > 0:49:56Your pastry could do with a little bit more cooking.
0:49:56 > 0:50:00Despite that, you've got some really well-worked flavours on that plate.
0:50:00 > 0:50:02Really well-worked flavours.
0:50:02 > 0:50:04A bit of sharp-sweet apple, not too sharp.
0:50:04 > 0:50:07It's cinnamon and nutty, toasty, autumnal,
0:50:07 > 0:50:10put-a-jumper-on-and-give-me-a-cuddle pudding. I really love it.
0:50:10 > 0:50:13I really, really love it.
0:50:13 > 0:50:15I admire your work, I admire your courage.
0:50:15 > 0:50:19You've really proved to me that you do understand presentation.
0:50:19 > 0:50:21You've pushed yourself like mad, Tess.
0:50:21 > 0:50:24My presentation was far better.
0:50:24 > 0:50:30And, hopefully, John and Gregg can see that I have got potential.
0:50:31 > 0:50:37Larkin's starter is steak tartare topped with a quail's egg, seared scallop
0:50:37 > 0:50:41and two sauces - hoisin and soy and ginger.
0:50:41 > 0:50:47The plate is dressed with edamame beans and cubes of nashi pear.
0:50:49 > 0:50:54- Oh, my word, your food is beautiful. - Thanks.- Look at it.
0:50:54 > 0:50:58It's absolutely fantastic. It's the sort of plate you see photographed in magazines.
0:50:58 > 0:51:01Beautiful stuff.
0:51:09 > 0:51:14You have a wonderful sharp chilli heat coming from inside your steak tartare,
0:51:14 > 0:51:18with that pickled green mustard running al the way trough it.
0:51:18 > 0:51:21Then little sweet notes like your pear.
0:51:21 > 0:51:25For me, your beef tartare is overpowering the scallop completely.
0:51:25 > 0:51:29But I think there's some real beauty in this dish.
0:51:29 > 0:51:31In its flavours and also its precision.
0:51:31 > 0:51:36For me, your tartare's got far too much sesame in it.
0:51:36 > 0:51:39- OK.- But you're so close, Larkin, so close.
0:51:39 > 0:51:43Larkin's main course is pan-fried sea bass
0:51:43 > 0:51:46with steamed and fried wontons
0:51:46 > 0:51:49filled with pork belly and shiitake mushrooms,
0:51:49 > 0:51:54accompanied by a bundle of enoki mushrooms, gai choi mustard greens,
0:51:54 > 0:51:56and a lemongrass consomme.
0:52:05 > 0:52:10Within the dumplings, you have the wonderful sharpness of the spring onions,
0:52:10 > 0:52:14the smokiness of the ham and the richness of your garlic with the sesame oil.
0:52:14 > 0:52:18And it reminds you of the best wonton soup you've ever eaten.
0:52:18 > 0:52:22Your sea bass is cooked beautifully and you get the richness of the sea.
0:52:22 > 0:52:25But with the broth, you have the smokiness of the mushrooms
0:52:25 > 0:52:29and then you have a real distinctive lemongrass fragrance.
0:52:29 > 0:52:32But the base of it is a bit thin.
0:52:32 > 0:52:36But saying that, the amount of work in here and what you've done,
0:52:36 > 0:52:38I think there's some real inspiration.
0:52:38 > 0:52:42On its own, you can take a spoonful of that consomme and it's subtle.
0:52:42 > 0:52:45It's too weak for all these other flavours.
0:52:45 > 0:52:47I agree with you with the broth.
0:52:47 > 0:52:50I thought so but it was too late, I'd already poured it in.
0:52:50 > 0:52:52Mate, most people can't do this sort of stuff.
0:52:52 > 0:52:56This is opulent food. It's very good, Larkin.
0:52:56 > 0:52:59- Very impressive.- Thanks very much. - Thank you, Larkin.- Thanks.
0:53:01 > 0:53:07Very encouraging. It just makes me want to try harder really.
0:53:08 > 0:53:12Chris has cooked a starter of crab ravioli
0:53:12 > 0:53:15topped with samphire and a chorizo butter.
0:53:25 > 0:53:29Your pasta's a little too thick. A little too thick.
0:53:29 > 0:53:33Love the ricotta. I really like that chorizo oil.
0:53:33 > 0:53:37I like the slight sweetness of crab but the crab needs to be stronger.
0:53:37 > 0:53:41- You are losing the crab. - I'm with Gregg on the crab.
0:53:41 > 0:53:44Bit of brown meat, shake of Tabasco,
0:53:44 > 0:53:47grind of lemon, a little bit more pepper,
0:53:47 > 0:53:49bring the flavour of that crab out.
0:53:49 > 0:53:51Sure.
0:53:51 > 0:53:54Chris's main course is venison steak
0:53:54 > 0:53:57topped with creamy wild mushroom sauce
0:53:57 > 0:54:00with a cranberry sauce and carrots.
0:54:01 > 0:54:07This looks untidy. Having those great big chunks of carrot isn't helping.
0:54:07 > 0:54:10It indicates a lack of care.
0:54:18 > 0:54:20The venison is cooked nicely.
0:54:20 > 0:54:23I like the little sweetness and sharpness of cranberry
0:54:23 > 0:54:28leading its way into the real woody strength of those ceps.
0:54:28 > 0:54:32Very brave to do ceps with cranberry. I didn't think it would work but it does.
0:54:34 > 0:54:38- I don't agree, I'm sorry. - No, you don't like it, do you?
0:54:38 > 0:54:43I don't like the combination of that sharp, bitter cranberry against the mushroom.
0:54:43 > 0:54:49For me, those cranberries suddenly come in and there's a hailstorm of flavour smattering over my head.
0:54:49 > 0:54:52I'm going, "I don't want it. I don't want it."
0:54:52 > 0:54:55"Get it off my plate and let me have my mushroom sauce and my venison."
0:54:55 > 0:54:57I think it's just a push too far.
0:54:57 > 0:54:59Sure.
0:55:01 > 0:55:05I did some good things. I made some mistakes.
0:55:07 > 0:55:12We have to decide who is worthy of a place in the quarterfinals.
0:55:12 > 0:55:15Thank you very much. Off you go.
0:55:30 > 0:55:33Larkin does some incredibly good-looking food.
0:55:33 > 0:55:37Stunning-looking food. He's got knowledge and great technique.
0:55:37 > 0:55:41He's an amateur that's walked out of their home kitchen going,
0:55:41 > 0:55:44"Look at this." I think that's incredible.
0:55:44 > 0:55:47I just want to carry on learning, carry on getting better.
0:55:47 > 0:55:50I'm looking forward to getting the result, whatever it may be.
0:55:50 > 0:55:55Tess has got some very nice ideas and she's got skill. I loved her dessert.
0:55:55 > 0:55:57But I didn't particularly like that tempura.
0:55:57 > 0:56:04But there are details of the dishes Tess cooked that point towards somebody with real potential.
0:56:04 > 0:56:08A place in the quarterfinals would mean everything to me.
0:56:08 > 0:56:12I just can't imagine what the next challenge will be.
0:56:12 > 0:56:13But it would mean everything.
0:56:13 > 0:56:17Chris, in the invention test, impressed us with the chocolate fondant.
0:56:17 > 0:56:21Since then, that precision hasn't been matched yet.
0:56:21 > 0:56:24But it doesn't stop him being a very good cook.
0:56:24 > 0:56:30He needs to shake himself down. He's got to focus and he's got to get everything nailed.
0:56:30 > 0:56:32I'll be absolutely devastated if I don't get through.
0:56:32 > 0:56:35I'll keep my fingers crossed and hope for the best.
0:56:35 > 0:56:40- Who's it going to be? - I think there are two cooks
0:56:40 > 0:56:44who have the ability to go further in the competition.
0:56:56 > 0:56:58This kitchen has not been short of ambition today.
0:56:58 > 0:57:02Thank you very much indeed. We've made our decision.
0:57:04 > 0:57:08The contestant leaving us is...
0:57:17 > 0:57:18..Chris.
0:57:25 > 0:57:29It's been up and down. Obviously, it's sad to finish on a down.
0:57:29 > 0:57:34But I still really enjoyed it and I still feel proud of myself.
0:57:37 > 0:57:40You two are the quarterfinalists.
0:57:40 > 0:57:43Oh, my God! I can't believe it.
0:57:43 > 0:57:45It means everything to be in the quarterfinal.
0:57:45 > 0:57:50Still so much to learn. I want to carry on with the process. It's been amazing so far.
0:57:50 > 0:57:53- TESS:- Ecstatic.
0:57:53 > 0:57:57Just really emotional. I can't believe it. I just can't believe it.
0:57:59 > 0:58:02My husband and my children are going to be made up.
0:58:13 > 0:58:16Next time, Larkin and Tess join other heat winners
0:58:16 > 0:58:20Dave and Shivi as they fight to stay in the competition.
0:58:21 > 0:58:25- This is nice.- We've never had anyone come in and do a dish like this.
0:58:30 > 0:58:32Subtitles by Red Bee Media Ltd