0:00:02 > 0:00:07It's the MasterChef semi-finals and, after six weeks of competition,
0:00:07 > 0:00:11only the four best amateurs are left.
0:00:15 > 0:00:20Being in the semi-finals is amazing. It's about improvement. If you're standing still,
0:00:20 > 0:00:23then perhaps you won't be a winner.
0:00:23 > 0:00:26I'm really proud of myself to have got this far.
0:00:26 > 0:00:30I'm striving for perfection. With some hard work, I should get there.
0:00:30 > 0:00:33I think with each stage of the competition,
0:00:33 > 0:00:36the expectations are higher.
0:00:36 > 0:00:39Every dish counts at this stage.
0:00:39 > 0:00:42I'd be devastated if I didn't get to the final.
0:00:44 > 0:00:50These talented cooks are now on a quest to become finalists,
0:00:50 > 0:00:57but to secure their place, they have to survive the next three nights of competition.
0:01:02 > 0:01:07I've done many things on MasterChef. This is by far my favourite occasion.
0:01:07 > 0:01:10I'm getting really stressed about this.
0:01:10 > 0:01:12Bang, bang, bang, let's go!
0:01:13 > 0:01:16We have called on some expert help in judging.
0:01:20 > 0:01:24I'm not going to taste that. It's just not good enough.
0:01:25 > 0:01:29They will never, ever cook for a more challenging room.
0:01:29 > 0:01:31I'll be the judge of that.
0:01:33 > 0:01:34Oh!
0:01:34 > 0:01:39- I could have had a bath in that with a friend. - This dish is a total shambles.
0:01:39 > 0:01:44At the end of the week, only three of them will become finalists.
0:01:44 > 0:01:48We are going to lose one of you. I think that's really difficult.
0:01:48 > 0:01:50And I'm sorry.
0:02:00 > 0:02:06Seven weeks ago, these four amateurs had only ever cooked in their own homes.
0:02:07 > 0:02:12Today, they are about to enter some of the culinary world's most skilful kitchens
0:02:12 > 0:02:18with chefs who have spent years mastering their art,
0:02:18 > 0:02:22precise, layered and highly technical food.
0:02:22 > 0:02:27We've picked four amazing chefs to help nurture our contestants.
0:02:27 > 0:02:31We want to see how good they really can get.
0:02:32 > 0:02:38Though Saira is still an amateur, she has been allowed into the Michelin-starred Benares.
0:02:39 > 0:02:44I can't believe I'm about to go in there. It's really exciting.
0:02:49 > 0:02:53Atul Kochhar was the first Indian chef to receive a Michelin star.
0:02:53 > 0:02:57He's a pioneer of modern Indian cuisine,
0:02:57 > 0:03:02famed for deconstructing traditional dishes whilst keeping their essence.
0:03:02 > 0:03:08It's all about quality, it's all about pushing the bar up and keeping the flag high.
0:03:08 > 0:03:11That's what I say and that's what I do.
0:03:12 > 0:03:18Saira from Essex is a mum of two and out of the 50 amateurs who started this competition,
0:03:18 > 0:03:24she is here because of some exceptionally well-flavoured cooking...
0:03:24 > 0:03:27The chicken is just fantastic.
0:03:27 > 0:03:30Your food is full of love and it's full of flavour.
0:03:30 > 0:03:33..and has the enthusiasm to keep going.
0:03:34 > 0:03:38I'm having a ball. I feel 20 years younger.
0:03:38 > 0:03:42But there have been problems along the way.
0:03:42 > 0:03:47- Have you got vinegar in your water? - I've got lemon juice in there which I hope will do the same trick.
0:03:47 > 0:03:52You can't really put your food in a paper bag for MasterChef, can you?
0:03:53 > 0:03:58Her food has always been tasty, but one thing we know is her issue with presentation.
0:03:58 > 0:04:03She's off to work with Atul. He's got real style.
0:04:03 > 0:04:06The guy understands how to make that food really sing.
0:04:07 > 0:04:11I've always struggled to make my food look amazing
0:04:11 > 0:04:15and I hope that what I learn here will help me to achieve that.
0:04:15 > 0:04:17- Hello, Saira.- Hello. Good morning.
0:04:19 > 0:04:25Atul is teaching Saira his Michelin-starred version of the classic lamb rogan josh.
0:04:26 > 0:04:28It includes a canon of lamb,
0:04:28 > 0:04:33a kidney and liver samosa on a bed of tandoori crushed potatoes
0:04:33 > 0:04:36with pickled baby artichoke
0:04:36 > 0:04:38and a rogan josh sauce.
0:04:39 > 0:04:44When you're making the rogan josh, you need a really deep brown sauce.
0:04:44 > 0:04:48- You start with a bit of cumin. - Lovely.- And a few cloves.- Cloves.
0:04:48 > 0:04:53- At this stage, we can add... - The bones.- The bones.
0:04:54 > 0:04:57OK? And I will also add some tomatoes.
0:05:02 > 0:05:05You have to enrich your dishes.
0:05:05 > 0:05:09And spices, I always believe use it like salt and pepper.
0:05:09 > 0:05:12- Everything should be in a balance. - Yeah.
0:05:12 > 0:05:19I can completely see now why this place has the Michelin star that it has
0:05:19 > 0:05:26because the way that the chef is staying true to the real ethos of Indian food is just amazing.
0:05:26 > 0:05:28This is the lamb and you always keep it to medium.
0:05:28 > 0:05:31You just need to kind of seal it.
0:05:31 > 0:05:33- It is nicely sealed.- OK.
0:05:33 > 0:05:35- For me, this is done.- OK.
0:05:35 > 0:05:39Now, the moment of truth. We cut the lamb.
0:05:45 > 0:05:49This is what I expect from you.
0:05:49 > 0:05:52Consistency is the most important thing in this kitchen.
0:05:52 > 0:05:57- OK.- That's why we have a Michelin star. That's why we are what we are.
0:05:57 > 0:05:59It's beautiful.
0:06:02 > 0:06:04Oh, it's lovely.
0:06:04 > 0:06:08Think as an Asian woman, but British-Asian woman.
0:06:08 > 0:06:11That's fusion, but sensible fusion.
0:06:11 > 0:06:13- Don't let me down.- OK, chef.
0:06:15 > 0:06:21Cardiff-born Dale, along with Larkin, are MasterChef's first Welsh semi-finalists.
0:06:21 > 0:06:26He is also about to enter the Michelin world.
0:06:26 > 0:06:32It's quite daunting, cooking in a Michelin-starred restaurant, but this is what it's all about.
0:06:33 > 0:06:36Launceston Place's chef Tim Allen
0:06:36 > 0:06:39creates dishes inspired by his classic French training
0:06:39 > 0:06:42and his Yorkshire roots.
0:06:42 > 0:06:48The basic expectations of anybody working in the kitchen is to have passion for food,
0:06:48 > 0:06:52to love what they do and focus and listen to what they've been told.
0:06:53 > 0:06:57From early on, Dale has shown some real skill.
0:06:59 > 0:07:02Honestly, I am so impressed with this guy.
0:07:02 > 0:07:09Your great, big, fat, "tear into me" burger that is still moist and nicely flavoured.
0:07:09 > 0:07:11It does it for me. Well done, son.
0:07:11 > 0:07:15You nearly saw a grown man cry, but I held it back.
0:07:17 > 0:07:21But he is still an amateur with gaps in his knowledge.
0:07:21 > 0:07:27It's gone a bit dry. You've boiled it so much, all the liquid's come out of it.
0:07:29 > 0:07:32- What is that? - The beginnings of a hollandaise.
0:07:32 > 0:07:35I've never made a hollandaise for more than one or two.
0:07:37 > 0:07:43- Why are they both making hollandaise if they don't know how to make it properly?- It's a bit thick.
0:07:43 > 0:07:45We're sending Dale to work with Tim.
0:07:45 > 0:07:50Tim is exacting, concise and a wonderful cook.
0:07:50 > 0:07:55Dale will learn about refinement and elegance. John, he will do well there.
0:07:57 > 0:07:59Let's go.
0:08:00 > 0:08:05Tim has created a salad that elevates the humble carrot
0:08:05 > 0:08:07by using a variety of techniques.
0:08:09 > 0:08:13Salt-baking them, poaching them in honey and mead wine
0:08:13 > 0:08:16and a range of raw variants.
0:08:16 > 0:08:20He then tops them with pata negra lardo,
0:08:20 > 0:08:24baby turnip shoots and a beef and onion reduction.
0:08:24 > 0:08:30The first part of the dish we'll get on is the salt-baked carrots as they take the longest.
0:08:30 > 0:08:36We've got three kilos here of bog-standard table salt. Then we use a ratio of about 10% egg white.
0:08:36 > 0:08:39We use the egg white in the salt to bind it all together
0:08:39 > 0:08:43and lock the aromates in too, so it bakes the flavours into the carrots.
0:08:45 > 0:08:49Salt-baking encapsulates the flavour of the products inside.
0:08:49 > 0:08:52It locks in the flavour and steams it in its own juices.
0:08:52 > 0:08:59A lot of people originally thought that salt-baking is just for fish, but it's a lot more versatile.
0:08:59 > 0:09:03- Absolutely fine, yeah.- Straight in? - Straight in. Let's go for it.
0:09:03 > 0:09:05Get your hand in there, chief.
0:09:05 > 0:09:08Give it a good mix. That's it.
0:09:10 > 0:09:14Superb. So that's the finished crust for the carrots.
0:09:14 > 0:09:20The next stage is we encase the carrots. If you put too much on, you could end up with it being salty.
0:09:20 > 0:09:24If you get the thickness right, the carrot should cook and steam
0:09:24 > 0:09:28by the time it's seasoned enough from the salt mixture. Well done.
0:09:28 > 0:09:31Let's get them in the oven, let's get them cooking.
0:09:32 > 0:09:36I'm starting to understand what it takes to cook at the highest level.
0:09:36 > 0:09:40I just want to make sure that I get it right.
0:09:40 > 0:09:45It's totally changed from when we first put it in the oven. Let's go and crack one open.
0:09:45 > 0:09:51Let's have a look in there. We've got quite a tender carrot. If the carrot's mushy, we'll start again.
0:09:51 > 0:09:55Gently fry it in the pan, OK? Nicely caramelised.
0:09:56 > 0:09:58That's the hot component for the dish.
0:09:59 > 0:10:03To plate up, Dale will add the four types of carrot,
0:10:03 > 0:10:07baby turnip shoots and onion reduction.
0:10:08 > 0:10:13The last thing to go on the salad is the pata negra lardo, OK?
0:10:13 > 0:10:15There we go - carrot salad.
0:10:20 > 0:10:22It's a stunning dish.
0:10:22 > 0:10:28You just have added respect when you realise that plate of food has so much happening to bring it together.
0:10:31 > 0:10:37DJ Natalie from London's East End is being sent to chef Adam Byatt,
0:10:37 > 0:10:40a veteran of Claridge's, The Berkeley
0:10:40 > 0:10:43and the two Michelin-starred The Square.
0:10:44 > 0:10:48Adam is allowing her into his kitchen today
0:10:48 > 0:10:54to witness some of the classic techniques behind his contemporary British cuisine.
0:10:54 > 0:10:59I'm just a home cook and now I want to take that to the next level.
0:10:59 > 0:11:04I'm nervous, but I'm excited because it's going to be a learning experience.
0:11:04 > 0:11:07Despite initially battling nerves,
0:11:07 > 0:11:11Natalie has developed a feisty attitude.
0:11:11 > 0:11:17- We need to make some space. We have to get these potatoes off and I need to get that fish out now.- Yeah.
0:11:17 > 0:11:18Chef!
0:11:18 > 0:11:20- You're loving this.- I am.
0:11:20 > 0:11:25- You're my guinea pigs. It's the first time I've cooked it.- The first time I've ever been called that!
0:11:25 > 0:11:29And she's revealed a brilliant creative touch.
0:11:29 > 0:11:35Your flavour notes in there are bold and big and actually bordering on dangerous.
0:11:35 > 0:11:40- I find it really delicious. - You're the first ones I've cooked it for as well,
0:11:40 > 0:11:42so to get them comments...
0:11:44 > 0:11:49- That's lovely. - She challenged herself and I think pretty well pulled it all off.
0:11:50 > 0:11:53But she is still on a big learning curve.
0:11:53 > 0:11:59- You had no idea where to start, did you?- No, not a clue.
0:11:59 > 0:12:04I've run over time, so I'm not pleased with my performance.
0:12:04 > 0:12:10Natalie does wonderful flavours, beautiful flavours, but if she goes and works with Adam at Trinity,
0:12:10 > 0:12:13she will learn refinement and precision.
0:12:13 > 0:12:16- Hi, Natalie.- Hello. - I'm Adam.- Good to meet you.
0:12:16 > 0:12:21A great opportunity to learn from us today, so let's get you started.
0:12:22 > 0:12:27The dish that Adam wants to demonstrate is a roast partridge,
0:12:27 > 0:12:29served with parsnip puree,
0:12:29 > 0:12:31roast salsify,
0:12:31 > 0:12:35salsify crisps and a game jus with blackberries.
0:12:36 > 0:12:38First things first,
0:12:38 > 0:12:41hold it up by the wing. Watch first.
0:12:41 > 0:12:47- Twist it around the knife, then chop it with the heel of the knife and you get a nice, clean bone.- OK.
0:12:47 > 0:12:49- Like that?- Yeah, in.
0:12:49 > 0:12:52Twist it round. Watch your fingers.
0:12:52 > 0:12:54The heel of the knife. That's it.
0:12:54 > 0:12:56Pull that skin off.
0:12:56 > 0:13:01- There you go. Then it starts all over again.- Cool.
0:13:04 > 0:13:10I've never cooked a partridge or pheasant before, so I'm a bit nervous. It'll be the first time.
0:13:13 > 0:13:17We cook all the game birds on the bone.
0:13:17 > 0:13:21It's really important. We keep the moisture in the breast that way.
0:13:21 > 0:13:23We pop it in the oven.
0:13:24 > 0:13:28Natalie will learn from this dish a little bit of finesse.
0:13:28 > 0:13:32There's a lot to take on board today, so it's going to be a test.
0:13:33 > 0:13:36You feel the backbone there? Feel it.
0:13:37 > 0:13:42Cut into the backbone, OK? Take the breasts off the bones.
0:13:42 > 0:13:46So you're looking for the bird nice and pink like that.
0:13:46 > 0:13:48And this is how we plate the dish.
0:13:53 > 0:13:56We send it like that. Make sense?
0:13:57 > 0:14:02I've never cooked at this level, so I need to keep calm.
0:14:02 > 0:14:05If you lose your head, it'll just be a mess.
0:14:07 > 0:14:13Finally, Welsh solicitor Larkin is being sent into the heart of Cambridgeshire
0:14:13 > 0:14:17to a restaurant with a special link to the competition.
0:14:17 > 0:14:19This is The Hole In The Wall
0:14:19 > 0:14:25and the chef-patron is none other than MasterChef finalist Alex Rushmer,
0:14:25 > 0:14:29remembered for his experimental style.
0:14:30 > 0:14:33The dessert is tarte tatin with pear,
0:14:33 > 0:14:35then a blue cheese ice cream.
0:14:35 > 0:14:39- Oh!- That's a mystery ride, a culinary, magical mystery ride.
0:14:42 > 0:14:46- What are you cooking? - A duck breast served with a spiced tobacco caramel,
0:14:46 > 0:14:51pickled cucumber and a potato rosti. It's completely my own creation.
0:14:51 > 0:14:55I thought that the sweetbreads were the best. They were delicious.
0:14:57 > 0:15:00You are super gifted.
0:15:00 > 0:15:07Open for just 18 months, Alex's restaurant has already been awarded runner-up
0:15:07 > 0:15:11in the prestigious Observer Food Monthly's Best Restaurant.
0:15:11 > 0:15:15One thing I've learnt since having a restaurant has been
0:15:15 > 0:15:19it's one thing having ideas and being experimental,
0:15:19 > 0:15:25but it's another thing being able to execute that on a day-to-day basis. Consistency is absolutely crucial.
0:15:25 > 0:15:29Like Alex, Larkin has also been pushing the boundaries.
0:15:30 > 0:15:32What are you cooking for us?
0:15:32 > 0:15:35I'm going to try something a bit different today.
0:15:35 > 0:15:40I'll do a guinea fowl and lobster smoked paella with a citrus air.
0:15:41 > 0:15:44I'm glad you're speechless because I'm the same!
0:15:45 > 0:15:49Larkin, you clever boy. I don't like "clever" for no reason.
0:15:49 > 0:15:52But I fall in love with "clever" that delivers beautiful food.
0:15:52 > 0:15:56You can taste a lot of distinct spices.
0:15:56 > 0:16:02The amount of work in here and what you've done, I think there's some real, real inspiration.
0:16:04 > 0:16:08Oh, my word, your food is beautiful!
0:16:08 > 0:16:14Alex was a really inventive cook on MasterChef, but he's learnt to just calm his food down a little bit,
0:16:14 > 0:16:19- so it's accessible to the public. - That sort of lesson will be invaluable.
0:16:19 > 0:16:23I have creative ideas, but my skills are very, very raw.
0:16:23 > 0:16:25I do need training.
0:16:25 > 0:16:29- Hi, Larkin. How are you? - Fine, thanks.
0:16:29 > 0:16:33- We've got plenty of prep to do, so let's crack on.- Thanks.
0:16:33 > 0:16:40Alex is going to teach Larkin how to take his experimental flair and create a crowd-pleaser.
0:16:40 > 0:16:45He is using his seared Scottish scallops with iberico ham,
0:16:45 > 0:16:50cauliflower puree and a set caramel apple jelly as an example.
0:16:51 > 0:16:53First job, we'll make the jelly.
0:16:53 > 0:16:59It's a caramel we set with pectin which you find in fruit like apples and quince, but it sets very soft.
0:16:59 > 0:17:04So you see the caramel? We've got a really nice, dark caramel here.
0:17:04 > 0:17:06So, now we go with the apple juice.
0:17:06 > 0:17:11- Can you smell that apple coming off there?- It smells amazing.
0:17:11 > 0:17:17So, the next thing we need to do is add some sugar, the setting agent and then leave it to set.
0:17:17 > 0:17:22It's really important that we get this at the right temperature which is 108 degrees,
0:17:22 > 0:17:26the temperature at which the setting agent starts to work.
0:17:27 > 0:17:31You see the texture already? It's already started to set up.
0:17:31 > 0:17:36And that we can just leave out at room temperature to set.
0:17:36 > 0:17:39Now for the main component of the dish, the scallops.
0:17:43 > 0:17:48- That's it. Got it?- Yeah.- When you hear that pop, you've got it.
0:17:51 > 0:17:57- There we go.- That's OK. Nice, clean scallop. Little bit of muscle left on there. Six out of ten. Not bad.
0:17:57 > 0:18:02The most important thing when cooking scallops, really nice, hot pan,
0:18:02 > 0:18:06- get a really nice sear on one side, just bumping up the flavour.- OK.
0:18:06 > 0:18:12Now we're ready to plate up the dish. Dress it with a few cubes of apple, a few cubes of jelly.
0:18:12 > 0:18:16With the scallop, we serve a very thin slice of iberico ham.
0:18:16 > 0:18:23The fat starts to melt and it hits it with a nice, piggy flavour which works really well with the scallop.
0:18:23 > 0:18:29- We finish it off with a few of these green leaves just to give it some colour contrast as well.- Amazing.
0:18:30 > 0:18:34I love it. It's just really, really nice. Really delicious.
0:18:34 > 0:18:37The acidity's there, textures.
0:18:37 > 0:18:39It's a really, really good dish.
0:18:47 > 0:18:50To cook at home for your family is one thing,
0:18:50 > 0:18:57but being able to stand shoulder to shoulder with chefs who have devoted their life to food is another.
0:18:59 > 0:19:04Across the country, lunchtime service is about to begin.
0:19:07 > 0:19:11And it's the amateurs' chance to prove they deserve to be here.
0:19:16 > 0:19:21- First order is through. Saira, you're on. Two lamb canons. - Yes, chef!
0:19:24 > 0:19:29An amateur cook coming into my kitchen, it's a risk, no doubt about it,
0:19:29 > 0:19:31because I can't let things go wrong.
0:19:36 > 0:19:42- You can always touch it and feel. The core should be soft.- It needs to stay soft.- It has to stay soft.
0:19:42 > 0:19:48I know I've been in a professional kitchen before, but this is just another level.
0:19:48 > 0:19:49I have to get this perfect.
0:19:50 > 0:19:54I don't want to get impatient, but you are running slow.
0:19:54 > 0:20:00I hate to do this. I'm standing in front of you. I want you to do it quickly, please.
0:20:00 > 0:20:02- "Yes, chef."- Yes, chef.
0:20:04 > 0:20:08Come on. This is not right, OK? This is still raw.
0:20:08 > 0:20:13- When you were cutting, you knew it, right? Why did you wait for me to tell you?- Sorry, chef.
0:20:13 > 0:20:16The lamb wasn't cooked.
0:20:16 > 0:20:21It was a medium order and it was rare, so it's gone back in for a little while.
0:20:21 > 0:20:25I should have trusted my instincts. I knew it was a bit too raw.
0:20:26 > 0:20:29While Saira is struggling with the lamb,
0:20:29 > 0:20:36across London, Dale is trying to stop his hands shaking long enough to plate up the carrot salad.
0:20:48 > 0:20:51- Ready to go?- Yes, chef. - No, it's not. What's missing?
0:20:52 > 0:20:55- TAPS BENCH - Come on, let's go, yeah?- Sorry.
0:20:55 > 0:20:57Service, please!
0:20:59 > 0:21:06It's another level. I'm just trying to concentrate, talk, cook, move. You know? It's a fine art.
0:21:06 > 0:21:11- OK, check on, please. OK, six minutes, two carrot salad. - Yes, chef.
0:21:19 > 0:21:23- Ready to go?- Yes, chef. - No, it's not. What's missing?
0:21:23 > 0:21:26Oh, my God, what have I missed this time?
0:21:26 > 0:21:28Dale, really try and concentrate.
0:21:28 > 0:21:34There's so much to remember on the dish, all the components. Next time, I just want to get it right.
0:21:34 > 0:21:38He's a bit nervous. He needs to remember what's going on the plate.
0:21:41 > 0:21:48Meanwhile, back at Benares, Saira still has a Michelin-starred chef breathing down her neck.
0:21:48 > 0:21:50- Come on, Saira.- Sorry.
0:21:50 > 0:21:52What's wrong with me?
0:21:52 > 0:21:56- Look at that lamb.- Is it hot?- Yes.
0:21:57 > 0:22:01Get the garnishes on. Make sure the pastilla comes on.
0:22:01 > 0:22:04Next two plates up now. Quick, move it. No time to relax.
0:22:07 > 0:22:11I'm not even looking, Saira. I want medium-rare to come on my plate.
0:22:11 > 0:22:15- I don't want to come and check it out for you.- Yes, chef.
0:22:16 > 0:22:21- Are you good? Happy?- Yes. - It looks medium-rare to me. Get it on the plate quickly.
0:22:26 > 0:22:30That's it. That's enough. Well done. That looks good. Happy with it?
0:22:30 > 0:22:34- I'm very happy with that, chef. - Are you sure?- Yes.
0:22:38 > 0:22:43OK, check on, please. Two carrot salad, two no main course, please.
0:22:43 > 0:22:46- Yes, chef.- Dale, a bit louder, yeah? - Yes, chef!
0:22:46 > 0:22:49Service is in full swing and Dale is still finding
0:22:49 > 0:22:52that plating up carrots is an ongoing challenge.
0:22:52 > 0:22:57Concentrate. Make sure every component is on there this time. I want to see these perfect.
0:23:07 > 0:23:09Much, much better, Dale. Well done.
0:23:09 > 0:23:12Spot-on. Well done, mate. Service!
0:23:12 > 0:23:15Let's go, please. Table one.
0:23:21 > 0:23:29Over in Cambridgeshire, Larkin's orders for the scallops and iberico ham dish are stacking up.
0:23:32 > 0:23:36The standard is very particular on this one,
0:23:36 > 0:23:38so yeah, it's fast and furious.
0:23:38 > 0:23:42OK, Larkin, five scallops coming up on this table. OK?
0:23:42 > 0:23:44Oui, chef.
0:23:47 > 0:23:51- I need a scallop on the pass in three minutes, please.- Oui!
0:23:55 > 0:23:58Let's go. Push, push, push, come on. Let's get them on the plate.
0:23:58 > 0:24:00That's it.
0:24:01 > 0:24:03OK. Good.
0:24:07 > 0:24:13- Not quite as neat as the first one, but there are five of them, so I'll let you get away with it.- Yes, chef.
0:24:14 > 0:24:19A bit stressful, actually. I'm still learning the ropes, to be honest,
0:24:19 > 0:24:23but I'm trying my best and I'm just going to try and get better.
0:24:26 > 0:24:31Five scallops, that's starting to push him to see what the professional world is like.
0:24:31 > 0:24:37He'll have to really push on these last few checks and make sure what he does send out is really good.
0:24:39 > 0:24:44- Last plate, Larkin. Let's make sure this is the best one yet.- Oui, chef.
0:24:49 > 0:24:52It's looking good.
0:24:55 > 0:24:57It's good. Let's send it. Let's go.
0:24:58 > 0:25:02- That's the best one. That's lovely. - Thank you, chef.
0:25:08 > 0:25:10With service coming to an end,
0:25:10 > 0:25:17Natalie, who has never cooked a pheasant before, is still trying to show she's a quick learner.
0:25:17 > 0:25:23I don't want to let chef down. At this standard of restaurant, it's his reputation on the line.
0:25:26 > 0:25:30- Chef, puree?- No, you're plating it. Come on.
0:25:32 > 0:25:35That's it. Let's go. Move along.
0:25:38 > 0:25:41Get the meat on now.
0:25:41 > 0:25:43Come on, chop-chop!
0:25:43 > 0:25:45That's nice.
0:25:45 > 0:25:48A bit quicker.
0:25:48 > 0:25:51- Call the service.- Service!
0:25:55 > 0:25:59- Thanks, Natalie. End of service. Well done.- Thanks, chef. - Good service. Are you OK?
0:26:05 > 0:26:09There was quite a bit of pressure in here today,
0:26:09 > 0:26:15but I feel really inspired because he's now made me look at the way I cook.
0:26:16 > 0:26:19It's been an amazing experience. Already I've learnt so much.
0:26:19 > 0:26:24Given that this is Michelin-starred food, I think I did OK.
0:26:24 > 0:26:30But the pressure is intense and it's his reputation, so he was very particular about what went out.
0:26:31 > 0:26:36I'm definitely starting to understand what it takes to cook at the highest level
0:26:36 > 0:26:42and mostly starting to worry about what it takes to cook at the highest level!
0:26:43 > 0:26:50Cooking with a top chef standing next to you is motivation enough to produce good food,
0:26:50 > 0:26:53but the amateurs now have to fly solo
0:26:53 > 0:26:58and feed the very mentors who have just held their hands.
0:26:59 > 0:27:04Saira will have to master Atul's signature pan-seared pollock
0:27:04 > 0:27:08in a spiced Indian sauce, served with spiced polenta.
0:27:11 > 0:27:15After service, I want to give him a plate that is absolutely perfect,
0:27:15 > 0:27:18that he can't find fault with. That's what I'd love to do.
0:27:23 > 0:27:27The signature dish, it's a classic curry from southern India.
0:27:27 > 0:27:30I'll try and address the fish now.
0:27:31 > 0:27:34Of course, cooking a fish is very critical,
0:27:34 > 0:27:36so fish has to be absolutely spot-on,
0:27:36 > 0:27:42nicely coloured on the top, crisp and soft in the middle. That's how I like my fish.
0:27:44 > 0:27:47And often these dishes are eaten with polenta.
0:27:50 > 0:27:55I'm not good at following recipes which in this sort of task can be a hindrance.
0:27:55 > 0:28:00I'm not sure about this at all. I don't know if it's supposed to look like this.
0:28:00 > 0:28:07The sauce is made in a very classic way, beautifully done. That is the heart and essence of the dish.
0:28:07 > 0:28:09This dish is very close to my heart.
0:28:09 > 0:28:13I have cooked this so many times, so my expectations are huge.
0:28:13 > 0:28:18I don't want anybody to get this recipe wrong, otherwise they'll be punished.
0:28:27 > 0:28:31I'm not sure it's Benares-worthy.
0:28:31 > 0:28:34I think it looks appetising. Hopefully, it'll taste good.
0:28:34 > 0:28:38I just hope chef doesn't think it's too bad.
0:28:39 > 0:28:41Wow!
0:28:46 > 0:28:50- I would say "close attempt"... - OK.- OK?
0:28:50 > 0:28:55- But more is not necessarily good. - Yes.
0:28:55 > 0:28:59- When the food starts becoming a tower...- It's too much.- Too much.
0:29:04 > 0:29:09- The fish has been seasoned well. Look at that.- Is that good? - Perfectly cooked.
0:29:09 > 0:29:13- I was worried about overcooking it. - I'm very proud of you on that.
0:29:13 > 0:29:17Going for the polenta, the spicing is absolutely spot-on.
0:29:17 > 0:29:22- It's just the polenta needs to be cooked for a longer time.- OK.
0:29:22 > 0:29:27It's too dry. It just sticks to your palate. The spicing in the sauce, I can't fault it. I can't.
0:29:27 > 0:29:30Great attempt.
0:29:30 > 0:29:34- It's just pull out. Don't go with your temptation. Hold back.- OK.
0:29:34 > 0:29:40- OK?- All right then. - Trust me. They will appreciate it when you put less on the plate.
0:29:41 > 0:29:46I don't know why I put so much on the plate. I just reverted to type.
0:29:46 > 0:29:51I'm a bit disappointed with myself, to be honest, but today has been absolutely amazing.
0:29:51 > 0:29:56I think I am confident now that I can take my food without compromising on flavour
0:29:56 > 0:29:59and still get it out looking wonderful.
0:30:03 > 0:30:07Dale will be cooking Tim's grilled quail
0:30:07 > 0:30:14with charred cauliflower, pickled raisins and a sweet wine reduction, topped with deep-fried sage.
0:30:14 > 0:30:18The chef's signature dish is the ace card. The pressure's on to get it right.
0:30:21 > 0:30:25The quail dish is great to eat. You can't beat the flavour of something cooked over wood.
0:30:25 > 0:30:30It might sound simple, but you've got to present it and cook it beautifully.
0:30:30 > 0:30:36There's quite a few pitfalls in this. The quail itself needs to be crispy-skinned,
0:30:36 > 0:30:41nicely caramelised, but still be very pink, moist and seasoned correctly.
0:30:41 > 0:30:44Yeah, it feels cooked if I'm working on touch.
0:30:44 > 0:30:47Hopefully, it's just got the right level of pinkness in it.
0:30:48 > 0:30:53The cauliflower needs to be not completely burnt, but quite heavily charred.
0:30:53 > 0:31:00We're drawing out that bitterness from the cauliflower. He's got to get this right cos I like my quail.
0:31:00 > 0:31:06I'm confident I can get close to what the chef wants. I just need to be on top of every component.
0:31:29 > 0:31:30Chef...
0:31:35 > 0:31:38You've taken your time and put it on the plate nicely.
0:31:38 > 0:31:41Not how I'd dress it, but every chef's individual.
0:31:41 > 0:31:45It's still nicely done. It looks very pretty.
0:31:51 > 0:31:55The quail, for my personal taste, I'd have probably gone a bit rarer.
0:31:55 > 0:32:00I really do like to eat it rare, but it's certainly not overcooked. Nice and moist and still pink.
0:32:00 > 0:32:03The charred cauliflower, you're nearly there.
0:32:03 > 0:32:09That bit's spot-on. This one's not quite there. It's not quite got enough colour on it.
0:32:09 > 0:32:13The raisins, nicely done and glazed. Not caramelised at all.
0:32:13 > 0:32:17The cauliflower puree is nicely seasoned. You've done really well.
0:32:17 > 0:32:23- Thanks, chef.- Overall, you've done really well. You've got the ability. Get your head down and push on.
0:32:26 > 0:32:29Yeah, I've taken a hell of a lot from today.
0:32:29 > 0:32:32It hasn't quite all sunk in yet.
0:32:32 > 0:32:36You never imagine you can cook in a Michelin-starred kitchen
0:32:36 > 0:32:39without having been trained, so just being in there was great.
0:32:41 > 0:32:48Larkin is preparing Alex's pan-fried duck breast on a potato and spring onion terrine
0:32:48 > 0:32:53with pickled cucumber, Swiss chard and a spiced caramel sauce.
0:32:53 > 0:32:55Big pressure cooking this next dish.
0:32:55 > 0:33:01It's Asian-inspired, so it should lean towards my strengths. Hopefully, I won't balls it up.
0:33:02 > 0:33:06It's a dish that's very close to my heart.
0:33:06 > 0:33:10It's the first dish that I cooked in my MasterChef heat three years ago
0:33:10 > 0:33:14and has been on our menu in some way, shape or form ever since.
0:33:14 > 0:33:16MACHINE BUZZES
0:33:21 > 0:33:26I'm looking for perfectly rendered fat coming out of the duck breast,
0:33:26 > 0:33:32crispy skin on top and meat that is uniform and medium-rare all the way through.
0:33:35 > 0:33:40If the spiced caramel is taken too far, it's going to start tasting burnt and acrid,
0:33:40 > 0:33:46so I want the spices to infuse into the sugars without the sugars being taken to too high a temperature.
0:33:46 > 0:33:52The caramel will be my own interpretation, so I've gone for more subtle flavours, a bit sweeter.
0:33:52 > 0:33:55Hopefully, he'll like it as well.
0:33:56 > 0:34:00Overall, this is a fairly tricky dish to do, certainly for the first time.
0:34:00 > 0:34:04There's a lot of flavours to balance in each element
0:34:04 > 0:34:09and they all have to come together in the completed dish, so I hope he treats it nicely.
0:34:24 > 0:34:26Wow!
0:34:30 > 0:34:37Presentation-wise, I'm not happy because to be perfectly honest, I think it's better than mine.
0:34:37 > 0:34:42- I'd be more than happy to send that out into my dining room.- Thanks.
0:34:49 > 0:34:53You've rendered out almost all the fat.
0:34:53 > 0:34:56You've left me a nice, crispy skin there.
0:34:56 > 0:35:01It could have taken maybe another minute or so just to really crisp up,
0:35:01 > 0:35:07but it's nice and even all the way through and you've rested it really well as well.
0:35:07 > 0:35:10The potato terrine tastes great, the seasoning's perfect.
0:35:10 > 0:35:13You've cooked the veg really, really nicely.
0:35:13 > 0:35:18I love the spicing in the caramel. I can taste all those warm spices.
0:35:18 > 0:35:20It tastes like a really great Asian duck dish
0:35:20 > 0:35:26and it's been executed like a really well done classical French dish. It is brilliant.
0:35:29 > 0:35:33Today's been amazing. I've loved every minute of it.
0:35:33 > 0:35:37I've learnt so much. I'm really chuffed today.
0:35:39 > 0:35:43Finally, Natalie has been given the roast fillet of cod
0:35:43 > 0:35:48with cockles, cauliflower and capers, dressed with watercress.
0:35:48 > 0:35:53I've never cooked anything quite like it, so it's quite nerve-wracking.
0:35:55 > 0:35:59This dish is a cod dish which has been on the menu for a while,
0:35:59 > 0:36:01just because I love it.
0:36:01 > 0:36:05The cod needs to be cooked perfectly. It needs to be moist and succulent.
0:36:08 > 0:36:12The puree wants to be nice and smooth and velvety.
0:36:12 > 0:36:14Lovely caramelised cauliflower
0:36:14 > 0:36:19and all the acidity and sweetness and oil must be balanced.
0:36:19 > 0:36:22Ultimately, every plate of food must have that.
0:36:23 > 0:36:27I think it is simple if you do it for a living.
0:36:57 > 0:37:01I have to say, it looks fantastic.
0:37:01 > 0:37:05The cod looks beautifully crisp and caramelised on top.
0:37:05 > 0:37:09- The cauliflower, perhaps more colour, but it's great.- Thank you.
0:37:09 > 0:37:13Is that cod nicely cooked there? Beautiful, absolutely lovely.
0:37:13 > 0:37:15Succulent and well cooked.
0:37:18 > 0:37:20It's lovely.
0:37:21 > 0:37:23Have a try yourself.
0:37:23 > 0:37:28The way to teach yourself and to understand food is by eating it, not by cooking it.
0:37:29 > 0:37:33I think maybe a little bit more acidity in them.
0:37:33 > 0:37:35Yeah.
0:37:35 > 0:37:38Also maybe a bit more horseradish?
0:37:38 > 0:37:43Mm-hm. It doesn't come through quite as strongly, but it's a fantastic effort, really great.
0:37:43 > 0:37:49- I would serve that in the restaurant.- Thanks, chef.- Really well done. All the best.- Cheers.
0:37:53 > 0:37:56Today, you know, I learnt a lot of new things.
0:37:56 > 0:38:01Now we're in the semi-finals, I need to push myself to the restaurant quality.
0:38:01 > 0:38:03I feel excited about the next rounds.
0:38:11 > 0:38:17This is exciting. Our four cooks have been out in their restaurants, they've had their experiences.
0:38:17 > 0:38:19I want to see what they've learnt.
0:38:22 > 0:38:25My expectations from these four are huge.
0:38:25 > 0:38:30I want to see some first-class, professional tricks going on here.
0:38:46 > 0:38:51I think you four are great. Real, real talent.
0:38:51 > 0:38:56You've had some quality time with four very talented chefs.
0:38:56 > 0:38:59Now show us what you've learnt.
0:39:00 > 0:39:03Let's celebrate great food.
0:39:05 > 0:39:07Let's cook.
0:39:08 > 0:39:16The contestants now have one hour and 45 minutes to cook two exceptional dishes,
0:39:16 > 0:39:20proving they're worthy of their semi-final place.
0:39:25 > 0:39:28My professional kitchen experience was really good.
0:39:28 > 0:39:33I'm taking something from that, then applying them to my food.
0:39:33 > 0:39:38I'm hoping every time I cook, they think that was better than last time and that's the thought process.
0:39:43 > 0:39:50- Dale, what are you making?- A spring vegetable broth with shellfish, smoked cod and anchovy puffs,
0:39:50 > 0:39:56and liver and kidney pudding, pea, onion, and a red wine jus.
0:39:56 > 0:39:58Your fish soup sounds delicious.
0:39:58 > 0:40:04Tell me more about this suet pudding with liver and kidney and mushrooms and chestnuts.
0:40:04 > 0:40:08- Is that a starter or a main course? - A main course, very rich and earthy.
0:40:08 > 0:40:12I'm trying to use what I've learned and create new things.
0:40:12 > 0:40:18I want to create a mini suet pudding to accompany the liver, freshen it up with the other ingredients.
0:40:18 > 0:40:22- What's it like, mate, to make the final four?- I'm thrilled to be here.
0:40:22 > 0:40:27A pressurised position as well. I'm such a perfectionist, I want to get everything right.
0:40:27 > 0:40:29Dale, give us a smile, mate.
0:40:29 > 0:40:35- I'm really up against it. I'm really worried about getting it on a plate. - Good luck.- Thanks.
0:40:39 > 0:40:45Dale has got a piece of liver, really rich, and he's doing a little kidney suet pudding.
0:40:45 > 0:40:49- I love him!- That dangerous moment will be that suet pudding.
0:40:49 > 0:40:55That suet pudding must be wonderful and soft and really comforting, at the same time, very elegant.
0:41:12 > 0:41:18- Saira...- Hello.- Look at the smile on your face. Can you believe you are a semi-finalist?
0:41:18 > 0:41:22No, I can't believe it. It's amazing.
0:41:22 > 0:41:27And already, what I did in the professional kitchen, is a dream come true.
0:41:27 > 0:41:34- What are you making?- Pork vindaloo. It's going to be served with spicy pork crackling and rice and peas.
0:41:34 > 0:41:39I'm surprised. A vindaloo is a bowl of curry and I thought you'd give us something smart-looking.
0:41:39 > 0:41:46It will be something smart-looking. I'm not giving you a bowl of curry. There are no bowls on my table.
0:41:46 > 0:41:49- And the dessert?- I'm going to follow that with a lemon tart,
0:41:49 > 0:41:55some blackberries soaked in cassis and a blackberry, frangipane almond cake.
0:41:55 > 0:41:58You've got an hour and 45 minutes, a lot of work to do.
0:41:58 > 0:42:04The finesse is the thing I need to remember and I'll give myself plenty of time to plate up,
0:42:04 > 0:42:07so that I can make it look as pretty as I want it to.
0:42:08 > 0:42:14I love eating Saira's food. I just really hope she's learnt the art of presentation from Atul.
0:42:14 > 0:42:21Dessert, the lemon tart with blackberries and cassis, what a joy! But why have we got a cake as well?
0:42:21 > 0:42:25I need to show John and Gregg that I can improve the look of my food,
0:42:25 > 0:42:27but not compromise on any of the taste.
0:42:27 > 0:42:31It's quite a different approach, so from that point of view,
0:42:31 > 0:42:35I am a little nervous about how it's going to turn out.
0:42:36 > 0:42:39Guys, I'm sorry to tell you, you are halfway.
0:42:57 > 0:43:02- Larkin, you've got lotus root. - Yeah.- Yarrow.
0:43:02 > 0:43:08You've got duck eggs, miso, Shaohsing wine and all sorts of lovely bits and pieces going on.
0:43:08 > 0:43:12- What are you making?- Stir-fried Dover sole, a simple stir-fry,
0:43:12 > 0:43:15but there'll be a Dover sole basket made out of bones.
0:43:15 > 0:43:21For the main, it's going to be a traditional Chinese dish of steamed pork belly.
0:43:21 > 0:43:26It doesn't sound very Larkin-esque to me, this, a stir-fry and a bit of pork.
0:43:26 > 0:43:32Well, I just wanted to cook, so less gadgets, more about flavours and balance of flavours.
0:43:32 > 0:43:35Less gadgets?! A pressure cooker, sous-vide machine,
0:43:35 > 0:43:41deep-fryer, three steaming baskets, vac-packed fennel with red chilli bean sauce,
0:43:41 > 0:43:45deep-fried bones of Dover sole... There's lots going on here, Larkin.
0:43:45 > 0:43:48I'm sorry, I couldn't resist.
0:43:48 > 0:43:51- I love the smile, Larkin. Good luck, mate.- Thanks.
0:43:56 > 0:44:02He thinks he's doing some ordinary, everyday food, then you realise how exceptional a cook he really is.
0:44:02 > 0:44:06We've got a basket made from the skeleton of the sole.
0:44:06 > 0:44:12We've got this wonderful crispy texture of the fish bones with a beautiful, soft Dover sole stir-fry.
0:44:12 > 0:44:16The thing I'm most worried about on this dish is the Dover sole crisp.
0:44:16 > 0:44:19And that's going to require dexterity.
0:44:19 > 0:44:23I'm not entirely sure if it will work, but hopefully, it will.
0:44:44 > 0:44:48Natalie, what's it like being a semi-finalist?
0:44:48 > 0:44:51It's amazing. I thought I would have gone out a lot earlier,
0:44:51 > 0:44:56so to get to here, it's like winning the Lottery. It's just mad.
0:44:56 > 0:45:01- What are your two dishes?- Pan-fried sea bass with cauliflower puree, cauliflower couscous
0:45:01 > 0:45:04- and cauliflower tempura. - Are you doing us a dessert?
0:45:04 > 0:45:11I'm going to do a chocolate and hazelnut crumble tart with a raspberry ripple cream.
0:45:11 > 0:45:14How far can you go in this competition?
0:45:14 > 0:45:19After being in the kitchen with Adam yesterday, I've got loads of new ideas going forward.
0:45:19 > 0:45:24- You know you've got loads of work to do.- I know. - So you'd better hurry up.- Cheers.
0:45:25 > 0:45:29Natalie has got sea bass with cauliflower three ways.
0:45:29 > 0:45:34There has to be the right amount of puree and couscous, so the dish isn't dry.
0:45:35 > 0:45:38I am the emperor of pud.
0:45:38 > 0:45:44I'm not sure raspberry cream is the right match for chocolate hazelnut crumble.
0:45:44 > 0:45:50There's tremendous pressure in this competition and it's just going to get harder and harder,
0:45:50 > 0:45:52but I'm very determined today.
0:45:52 > 0:45:56I want to crack it to make it perfect.
0:45:57 > 0:46:01Five minutes left. That's all you've got.
0:46:11 > 0:46:14You've got just over a minute.
0:46:16 > 0:46:19Time's up.
0:46:19 > 0:46:23- Saira, you are on borrowed time now, all right?- Yeah.- Done.
0:46:28 > 0:46:33For his first course, Dale has made smoked cod with mussels
0:46:33 > 0:46:35in a spring vegetable broth,
0:46:35 > 0:46:39served with an anchovy and caper puff.
0:46:39 > 0:46:44I love it. I love the colours. It looks like the food of Provence. I absolutely love it. Look at that!
0:46:54 > 0:46:58I think the whole thing is a sweet, fresh, flavoursome delight.
0:46:58 > 0:47:01It tastes every bit as good as it looks, my friend.
0:47:03 > 0:47:10Your flavour in that puff pastry with the salted white anchovies is absolutely wonderful.
0:47:10 > 0:47:14What I'm getting is a little bit of overpowering smoke from that fish.
0:47:17 > 0:47:22Dale's second course is lamb's liver on a bed of onion puree
0:47:22 > 0:47:24with a kidney suet pudding,
0:47:24 > 0:47:27mint pea puree and a red wine jus,
0:47:27 > 0:47:30served with mushrooms and chestnuts
0:47:30 > 0:47:33and topped with crispy bacon and pea shoots.
0:47:33 > 0:47:39That is a fantastic demonstration of how you can do a big, manly dish and still make it look smart.
0:47:48 > 0:47:53I like the deep richness, almost bitterness of that liver
0:47:53 > 0:47:58and with it you have put a minted pea puree which is sweet and sharp and refreshing.
0:47:58 > 0:48:03Nothing would stop me demolishing the whole thing, then wiping the plate clean with buttered bread.
0:48:06 > 0:48:11I like your suet pudding, but it should be full of gravy and sticky and soggy.
0:48:11 > 0:48:13It's a bit tough and it's dried out a bit.
0:48:13 > 0:48:18The crispy, salty bacon with your liver and the onion puree is a wonderful thing.
0:48:18 > 0:48:23You've done a huge amount of work here, Dale, and you should be really pleased.
0:48:23 > 0:48:27You've got really big, bold flavours and really interesting ideas.
0:48:28 > 0:48:34I've really pushed myself, everything from purees to pastries, to cooking fish, meat, offal.
0:48:34 > 0:48:38There was a lot going on, so I think that what I presented was good.
0:48:40 > 0:48:46Saira's first course is pork loin with vindaloo sauce,
0:48:46 > 0:48:52pork crackling on a bed of rice and peas with pickled onions and baby turnips.
0:48:52 > 0:48:56I really like this. I love it when you explore the cuisine of India.
0:48:56 > 0:49:03- It's always been difficult for you to present and I think you've pulled it off. It's lovely.- That's great.
0:49:13 > 0:49:18I love the soft pork with that really crunchy, almost burnt garlic.
0:49:18 > 0:49:21Really quite bitter.
0:49:21 > 0:49:26Your vindaloo sauce is lovely. It tastes sharp, almost pickly, then sweet, then hot.
0:49:26 > 0:49:30And I really like the sharp, bitter turnip. I think it's fantastic.
0:49:30 > 0:49:32Oh, great.
0:49:32 > 0:49:36Saira, you've made a massive leap here into a world of design,
0:49:36 > 0:49:41but I don't believe there's enough rice to meat and sauce ratio.
0:49:41 > 0:49:46I love the texture of the crackling, but we've got charred bits around the top of it.
0:49:46 > 0:49:50I think you're getting there and I'm really pleased you've done it.
0:49:51 > 0:49:54Saira's second dish is lemon tart
0:49:54 > 0:49:56with cassis-soaked blackberries
0:49:56 > 0:50:01and blackberry frangipane sponge, topped with clotted cream.
0:50:08 > 0:50:13I like your lemon tart. Your pastry is well done and sweetened as well.
0:50:13 > 0:50:19I like the sponge, but I don't really see what a sponge is doing there with a classic lemon tart.
0:50:20 > 0:50:24- I agree with Gregg. You've got two desserts on one plate.- OK.
0:50:24 > 0:50:28A piece of tart, blackberry coulis, thanks very much,
0:50:28 > 0:50:32this young man would be kissing you fair and square on the forehead!
0:50:34 > 0:50:36I think I've performed well.
0:50:36 > 0:50:39I don't think I've performed at my best,
0:50:39 > 0:50:43but I'm pretty happy that I've gone a big step in the right direction.
0:50:43 > 0:50:45For his first course,
0:50:45 > 0:50:50Larkin has made a Dover sole stir-fry,
0:50:50 > 0:50:54served in a crispy Dover sole bone basket.
0:50:54 > 0:50:57That is fabulous, mate. I love that. Look at that.
0:50:57 > 0:50:59Fish in a fish. It should be in the Science Museum!
0:50:59 > 0:51:03- Clever boy.- Thanks, Gregg.
0:51:11 > 0:51:16I love the process, the fact that you've taken the whole fish and utilised the whole body.
0:51:16 > 0:51:22Inside there, you've got beautifully cooked little bits of fish with sweet carrot
0:51:22 > 0:51:24and the saltiness from your sauce.
0:51:24 > 0:51:30You've got the richness of the celery, then a massive smack around the face with huge bits of ginger.
0:51:30 > 0:51:34- It's very clever and you should be really proud.- Thanks, John.
0:51:34 > 0:51:36Really proud, mate. That's great.
0:51:36 > 0:51:42The fish is beautifully cooked. I love the crunch of those fish bones.
0:51:42 > 0:51:45Larkin, it just looks good. It just tastes fantastic.
0:51:45 > 0:51:49- Thanks.- Right, let's move from your fish to your pork.
0:51:50 > 0:51:56For his second course, Larkin has made braised pork belly with taro,
0:51:56 > 0:52:01chilli fennel, lotus root crisps, chop suey greens
0:52:01 > 0:52:06and a fennel kimchi or chutney, garnished with chrysanthemum flowers.
0:52:06 > 0:52:08It's beautiful.
0:52:08 > 0:52:13- OK.- Properly, honestly, heart-stopping, beautiful.
0:52:24 > 0:52:30That spiciness, that real heat and rich, spicy aniseed with your sweet, succulent pork
0:52:30 > 0:52:32is absolutely fantastic.
0:52:32 > 0:52:37On there also you've got crispy lotus root which gives you wonderful texture,
0:52:37 > 0:52:40you've got the chalkiness from your taro.
0:52:40 > 0:52:43- It's... It's delicious.- Thanks.
0:52:43 > 0:52:45The pork is nicely cooked.
0:52:45 > 0:52:49Your paste is almost caramel sweet and it finishes in sharpness,
0:52:49 > 0:52:55but the fennel that you've had in a vac-pack bag with chilli
0:52:55 > 0:52:59is just incredible against that sweet pork. Incredible!
0:53:01 > 0:53:07I'm feeling great after that. I've just had the most amazing comments. I'm really chuffed with what I did.
0:53:09 > 0:53:13Natalie's first dish is pan-fried sea bass fillet
0:53:13 > 0:53:18on a bed of cauliflower puree with cauliflower, apricot and almond couscous
0:53:18 > 0:53:21and cauliflower tempura.
0:53:31 > 0:53:36Natalie, it works really well. You've got earthiness coming from your cauliflower puree.
0:53:36 > 0:53:38Your fish is really nicely cooked.
0:53:38 > 0:53:43There are some great textures, great flavours, some really nice cooking.
0:53:43 > 0:53:46I like the elegance. It's pretty good.
0:53:48 > 0:53:53The flavour sensations in a tiny little bit of cauliflower couscous dust are incredible.
0:53:53 > 0:53:57Clever and new to me!
0:53:59 > 0:54:03Natalie's dessert is chocolate and hazelnut crumble tart
0:54:03 > 0:54:08with Chantilly cream and a raspberry sauce.
0:54:13 > 0:54:18It's very grown up. You made great pastry which is beautifully cooked and wonderful and crumbly.
0:54:18 > 0:54:22Your filling of chocolate is soft and rich and full of cocoa.
0:54:22 > 0:54:26I love your raspberry coulis because it's still sharp and sweet.
0:54:26 > 0:54:32I don't see why a chocolate tart of such elegance needs a crumble top as you've got crumbly, buttery pastry.
0:54:32 > 0:54:35- OK.- Don't chuck too many things at it.
0:54:35 > 0:54:38- You don't need to.- Brilliant.
0:54:38 > 0:54:44That filling is bitter with cocoa, but soothing and warm and toasty again with nut.
0:54:44 > 0:54:51That's lovely and I think all it needs is double cream. I really don't like a raspberry coulis on it.
0:54:52 > 0:54:54There were a couple of little mistakes.
0:54:54 > 0:54:59It was mainly on my dessert, but yeah, I'm over the moon with the comments.
0:55:01 > 0:55:08All four of you, in your own way, with your own dishes, are proving that you are seriously talented.
0:55:08 > 0:55:15All I ask is that you keep on going, keep on progressing and who knows where you four are going to end up?
0:55:15 > 0:55:21Congratulations for today. Thank you very much for some wonderful food. Off you go.
0:55:28 > 0:55:34John, they were absolutely amazing. They are going to be fantastic.
0:55:34 > 0:55:38I know that Saira had a few issues today, but I love the taste of her food.
0:55:38 > 0:55:44I think I did what I wanted to do which was take my inspiration
0:55:44 > 0:55:47from the professional kitchen and bring it in front of the judges.
0:55:47 > 0:55:54Natalie is inventing some brilliant flavour and texture combinations, John, some really innovative stuff.
0:55:54 > 0:56:00I think I just need to keep this forward thinking, like they've never had that couscous until today.
0:56:00 > 0:56:05I need to keep making sure that I do something that's a bit different from the others.
0:56:05 > 0:56:12As for Dale, his cooking, he just keeps on pushing, he wants to do more process, more exciting food.
0:56:12 > 0:56:15I really pushed myself. My dishes weren't perfect.
0:56:15 > 0:56:19But I feel more positive now that I've heard the judges' comments.
0:56:20 > 0:56:27Larkin is one pure class act. His flavours are fantastic, his food looks fantastic.
0:56:27 > 0:56:30The last few rounds, I've just had the most amazing comments.
0:56:30 > 0:56:36I just want to show the type of cook I've become. I'm really, really happy with my outcome.
0:56:37 > 0:56:40They are all upping the ante.
0:56:40 > 0:56:44They are pushing each other to greater and greater heights.
0:56:44 > 0:56:50Now we know what they're capable of, we're just going to turn the heat up one more number.
0:56:51 > 0:56:56Tomorrow night, the semi-finalists enter the world of fine dining...
0:56:56 > 0:56:59I'm getting really stressed about this.
0:56:59 > 0:57:02- Get yourself organised, right?- OK.
0:57:03 > 0:57:07..cooking for 12 icons of the silver screen.
0:57:12 > 0:57:13Hmm!
0:57:13 > 0:57:16Hmm! It tastes like raspberry jam.
0:57:17 > 0:57:19Whoever made this gets a medal.
0:57:20 > 0:57:26They will also face one of the most revered chefs in the country.
0:57:29 > 0:57:32You've either got it or you haven't.
0:57:32 > 0:57:35It's perfection on a plate. Well done.
0:57:36 > 0:57:38I'm speechless.
0:57:38 > 0:57:40I'm absolutely speechless.
0:57:42 > 0:57:46If you do this again, I'm going to send you home.
0:58:13 > 0:58:16Subtitles by Red Bee Media Ltd