0:00:04 > 0:00:08It's the MasterChef semi-finals
0:00:08 > 0:00:11and four outstanding cooks remain.
0:00:11 > 0:00:18Winning MasterChef is something that I'm trying not to think about because it just plays on your nerves.
0:00:18 > 0:00:21I just know that it's the thing that I want more than anything.
0:00:21 > 0:00:27The pressure is a good pressure. You know, it is tough, but at the same time, it pushes you
0:00:27 > 0:00:29to be better than what you are.
0:00:29 > 0:00:32It's still hard to believe that I'm in the last four,
0:00:32 > 0:00:36but now that I'm here, I just don't want to go home.
0:00:36 > 0:00:43The final is so close. It just feels like it's within touching distance and yes, you do dare to dream
0:00:43 > 0:00:45that maybe I can win it.
0:00:48 > 0:00:51And tonight, the battle intensifies
0:00:51 > 0:00:55as they enter the world of fine dining.
0:00:55 > 0:01:01Today, they've got to understand the balance of doing something which is achievable with real elegance.
0:01:01 > 0:01:08First, they have to cook for one of the most demanding Michelin-starred chefs in the country...
0:01:08 > 0:01:12I'm absolutely speechless. I think that's appalling.
0:01:13 > 0:01:18..and then cook for 12 of the most iconic women in cinematic history.
0:01:22 > 0:01:24The Bond girls.
0:01:26 > 0:01:32This is the epitome of wonderful food and this is, at the end of the day, what MasterChef is all about.
0:01:57 > 0:01:59Welcome back.
0:01:59 > 0:02:05We want you to aim for the absolute best you can be.
0:02:06 > 0:02:09We want you to try your hand at fine dining.
0:02:09 > 0:02:14From this amazing set of ingredients behind us,
0:02:14 > 0:02:17two dishes - one sweet, one savoury,
0:02:17 > 0:02:21that show us that you understand what fine dining is all about.
0:02:23 > 0:02:27Ladies and gentlemen, come and select your ingredients.
0:02:31 > 0:02:36The contestants can choose from a selection of meats,
0:02:36 > 0:02:39fresh game, seafood,
0:02:39 > 0:02:43fruit and veg, and a full larder.
0:02:46 > 0:02:50It's all a worry, to be honest. Fine dining is always scary for me.
0:02:50 > 0:02:55John and Gregg will be expecting me to come up with something elegant.
0:02:55 > 0:02:58There's loads of fantastic ingredients to think about here.
0:02:58 > 0:03:02I'll use all the time to make sure I get it right.
0:03:02 > 0:03:06It's horrendous. I've got this mental blank with a dessert.
0:03:07 > 0:03:09I'm still thinking, to be honest.
0:03:11 > 0:03:15I'm quite excited. I've seen some ingredients I quite like.
0:03:15 > 0:03:22I've just picked up everything I like and I'll now think it through properly and put together a menu.
0:03:26 > 0:03:29Right, that's it. You've chosen your ingredients.
0:03:29 > 0:03:34One-and-a-half hours to make us two exquisite dishes.
0:03:34 > 0:03:36Off you go.
0:03:45 > 0:03:52Today, our four must impress. Not just you and I because we've got a little surprise for them.
0:03:52 > 0:03:58They have no idea yet, but they will have to present their food to one of the best chefs in the country.
0:04:01 > 0:04:04Fine dining is everything that I do.
0:04:04 > 0:04:09I've built my career around fine dining and I run a fine dining restaurant.
0:04:09 > 0:04:11You can tell when someone's got it.
0:04:11 > 0:04:16There's a look in the eye, there's a passion, there's a way they work.
0:04:16 > 0:04:22I'd like to walk away from here today and think, "There's someone who's got something quite special."
0:04:24 > 0:04:28Ladies and gentlemen, you have had 20 minutes already.
0:04:28 > 0:04:31One hour and ten minutes left.
0:04:35 > 0:04:41The competition means everything to me. I don't watch no TV, I don't listen to any more music.
0:04:41 > 0:04:45Like, literally, every minute is taken up by food.
0:04:47 > 0:04:52You do seem rather relaxed, Natalie. Not like you at all. What's happening?
0:04:52 > 0:04:55I saw some ingredients I like. I cook for my grandad quite a lot.
0:04:55 > 0:05:00He turns up with all bits and bobs and anything, so you have to stick something together.
0:05:00 > 0:05:05- You have to create something there on the spot for your grandad?- Yeah.
0:05:05 > 0:05:11He does come home with some strange things - odd bits of fish and it's just full of bone and all gristle.
0:05:11 > 0:05:16I had to send him back out to get some proper fish to make him a fish pie.
0:05:16 > 0:05:22- What are you going to cook for us? - I'm going to roast the duck, then make a celeriac puree,
0:05:22 > 0:05:25little fondants, baby carrots and wild mushrooms,
0:05:25 > 0:05:28then I'll make a chocolate fondant with vanilla Chantilly cream.
0:05:28 > 0:05:32What is the essence of fine dining food?
0:05:32 > 0:05:37It's got to taste good, but it's got to be really refined and look really pretty, like a picture.
0:05:37 > 0:05:42Your job today is to cook us something really elegant and sophisticated.
0:05:42 > 0:05:47- At the moment, you're going for a fondant.- That's all right. I'll get it right, I promise you.
0:05:49 > 0:05:54Natalie decided exactly what she was going to do really quickly
0:05:54 > 0:05:59and she's got herself two quite good dishes, I think.
0:05:59 > 0:06:04I like the idea of the duck with the celeriac. That sounds absolutely delightful.
0:06:06 > 0:06:10You've had 30 minutes. That means just one hour left, one hour.
0:06:18 > 0:06:23I think the standards so far in the semi-final have been so high that it does blow me away.
0:06:23 > 0:06:27If I'm honest, I think I'm probably fourth out of four at the moment,
0:06:27 > 0:06:32so I need to do something special to get up the rankings somehow.
0:06:38 > 0:06:41Saira, your bench is absent of any spice.
0:06:41 > 0:06:47There's a bit of coriander and a bit of fish sauce, so I'm not completely abandoning my Asian roots.
0:06:47 > 0:06:53I'm going to cook a Thai-scented broth with the red mullet, pan-seared, on top,
0:06:53 > 0:07:00then I'm going to do a millefeuille type arrangement with creme patissiere and a compote of plums.
0:07:00 > 0:07:04- Oh!- I love the idea of a millefeuille type of arrangement.
0:07:04 > 0:07:09Have you worked out how this type of arrangement will possibly look like a millefeuille?
0:07:09 > 0:07:11I'm not entirely sure.
0:07:11 > 0:07:16It's not the natural place for my food, fine dining, and it scares me a lot.
0:07:16 > 0:07:19This sort of challenge frightens me the most
0:07:19 > 0:07:23and I have to restrain my urges to put pounds of food on the plate.
0:07:23 > 0:07:29- That's interesting. So does fine dining for you mean not enough food?- Absolutely.
0:07:29 > 0:07:35Exactly what it means. If I look at a plate and think I could eat two of those, that's probably about right.
0:07:38 > 0:07:44What is interesting about Saira today is she is not going down the Indian route.
0:07:44 > 0:07:47She wants to prove she can cook food from all around the world
0:07:47 > 0:07:51and I wonder if that's the right idea today. I wonder.
0:07:51 > 0:07:58My issue is her dessert. She said a millefeuille type of affair. She's not even sure what it's going to be.
0:07:58 > 0:08:03Looking at how she's baked that puff pastry, she is in danger of making a fruity eclair.
0:08:12 > 0:08:17I think at the moment I've still been trying to find what my identity is in the kitchen.
0:08:17 > 0:08:20I don't want to just re-create the classics.
0:08:20 > 0:08:26I want to put my own personality on to the plate. That's perhaps the thing I need to do now.
0:08:30 > 0:08:36Dale, you have that look of intent, but at the same time, a nervous disposition.
0:08:36 > 0:08:41A look of intent cos I mean business and nervous because I'm attempting two things I've never attempted.
0:08:41 > 0:08:47- Two things you've never cooked before?- Yeah. I've never touched razor clams.
0:08:47 > 0:08:52And the langoustines as well, so it'll be interesting to see what I do with them.
0:08:52 > 0:08:58Then I'll do a white chocolate tart with cardamom seeds and a blackberry and vanilla coulis with almonds.
0:08:58 > 0:09:04- What do these two dishes say about you as a cook?- I'm trying to do things I wouldn't normally do.
0:09:04 > 0:09:07It could be a big mistake, depending on how it turns out.
0:09:07 > 0:09:10Do you have any idea of how to prepare a razor clam?
0:09:10 > 0:09:13I've got an idea, just a common sense idea.
0:09:13 > 0:09:17- OK.- I might... I might call on you in a minute.
0:09:17 > 0:09:19Good luck, Dale.
0:09:19 > 0:09:21Cheers.
0:09:23 > 0:09:28I think Dale has got a very risky strategy here
0:09:28 > 0:09:33because he's cooking razor clams with langoustines that he's never, ever cooked before.
0:09:33 > 0:09:38Nice if he can master cooking a razor clam for the first time ever.
0:09:38 > 0:09:42Whatever he does, at the moment, I think he's playing with fire.
0:09:47 > 0:09:51I feel the semi-finals have gone really well so far.
0:09:51 > 0:09:54I can't really complain with the feedback.
0:09:55 > 0:09:59But I just dread doing any sort of dessert
0:09:59 > 0:10:02because it's going to be the end of me.
0:10:05 > 0:10:10- What are you making?- I'm doing a razor-clammy type of salad thing.
0:10:10 > 0:10:12I'll put some dumplings on there.
0:10:12 > 0:10:16- And dessert?- And dessert, I'm going to do a white chocolate souffle,
0:10:16 > 0:10:21but I'll use the mango as the souffle thing, so it souffles out of the mango.
0:10:21 > 0:10:26- You'll serve a souffle in a mango? - Yeah. It probably won't work, but I'll give it a go.
0:10:26 > 0:10:31- You've got to make the mango sit up...- I've already done that. I'll serve it in that.
0:10:31 > 0:10:34- There's a hole in the bottom. - It won't come out.
0:10:34 > 0:10:38Larkin, this is invention at its most risky, isn't it?
0:10:38 > 0:10:43- Yeah.- We are heading towards the time when we'll lose one of you guys. Is it worth the risk?
0:10:43 > 0:10:47The brief was fine dining, so you have to push the boat out a bit.
0:10:52 > 0:10:55Larkin's menu at the moment is pretty out there.
0:10:55 > 0:11:01The reason it's out there is because he himself doesn't really know what his dish is going to end up like.
0:11:01 > 0:11:05I'm not sure he's actually thought this out, but all credit to him
0:11:05 > 0:11:10because I can't wait to see souffle in a mango skin. I can't wait to see it.
0:11:13 > 0:11:16You've got ten minutes left. Just ten minutes.
0:11:33 > 0:11:35Oh, no!
0:11:36 > 0:11:38Oh, no.
0:11:38 > 0:11:41No, Larkin, no!
0:11:44 > 0:11:46Last 90 seconds.
0:12:01 > 0:12:03That's it. You have to stop.
0:12:03 > 0:12:06You have to stop.
0:12:14 > 0:12:19At this stage of the competition, we have called on some expert help in judging.
0:12:23 > 0:12:26Someone who truly understands the meaning
0:12:26 > 0:12:29of the finest of dining -
0:12:29 > 0:12:31Marcus Wareing.
0:12:45 > 0:12:49- Good afternoon, everybody. - Good afternoon.
0:12:49 > 0:12:55I've come here today to taste your food and your concept of fine dining.
0:12:55 > 0:13:00And I hope that you've taken some great ingredients to create a fantastic dish.
0:13:00 > 0:13:03I can't wait to taste it.
0:13:20 > 0:13:26Saira's red mullet and langoustine tails have been served in a ginger and chilli Thai broth
0:13:26 > 0:13:29with broad beans and coriander cress.
0:13:42 > 0:13:46The fish was beautifully cooked. The langoustine was delicious.
0:13:46 > 0:13:51I like the flavour. A little bit on the warm side, but that's just for me personally.
0:13:51 > 0:13:52OK.
0:13:52 > 0:13:56It's a shame there's no vegetables or potatoes.
0:13:56 > 0:14:00What bits you have got in there, for me, is not enough as a main course.
0:14:01 > 0:14:05I really like the look of it and I really like the taste of it.
0:14:05 > 0:14:08Actually, it's very delicate for you.
0:14:08 > 0:14:10Very delicate. Well done.
0:14:10 > 0:14:15As far as presentation is concerned, it's actually a revelation for you.
0:14:15 > 0:14:18- And I applaud you for it. Good on you.- Thank you.
0:14:20 > 0:14:23Saira's dessert is a millefeuille pastry,
0:14:23 > 0:14:27layered with creme patissiere and plums.
0:14:37 > 0:14:41From a presentation point of view, this dessert was very nice.
0:14:41 > 0:14:44From an execution point of view, it's a bit sloppy
0:14:44 > 0:14:49in the sense that the pastry should be cooked flat between two trays,
0:14:49 > 0:14:52it should be nice and crisp and very dry.
0:14:52 > 0:14:55The plums taste raw, not cooked.
0:14:55 > 0:15:00I was trying to keep the shape, so it would look prettier when it was on the plate.
0:15:00 > 0:15:02Pretty is nice, but it's all about the flavour.
0:15:02 > 0:15:05Hmm. Yeah.
0:15:05 > 0:15:09What it's missing is the juice of a fruit. That plum is too hard.
0:15:09 > 0:15:13But I love the crispy, sweet puff pastry.
0:15:13 > 0:15:17I love the cream, the vanilla and slightly sweet. That is lovely.
0:15:17 > 0:15:19Thank you.
0:15:24 > 0:15:29I'm glad that challenge is over. That was always going to be a tough one for me.
0:15:32 > 0:15:36And I'm relieved that I came out of it relatively unscathed.
0:15:50 > 0:15:56- How are you feeling, Natalie?- Quite nervous...because Marcus is here.
0:15:59 > 0:16:04Natalie's main course is teal with celeriac puree,
0:16:04 > 0:16:07celeriac fondant, baby carrots,
0:16:07 > 0:16:10wild mushrooms and a blackberry reduction.
0:16:12 > 0:16:16The presentation, from a fine dining point of view, is lovely.
0:16:16 > 0:16:18Thank you.
0:16:26 > 0:16:31The teal was cooked beautifully well. I love the fruit with it. It really works.
0:16:31 > 0:16:35The puree was delicious. It's silky smooth, great flavour.
0:16:35 > 0:16:37Thank you.
0:16:37 > 0:16:41The detail is what will get you through to the next stages.
0:16:41 > 0:16:46If you just put a little bit of jus, you've got yourself an amazing plate of food. Well done.
0:16:46 > 0:16:48Thank you.
0:16:50 > 0:16:55Your issue is your sauce because what you've got is like raspberry cordial.
0:16:55 > 0:17:02There needs to be something sticky, thick and reduced that goes with it, that links the whole thing together.
0:17:02 > 0:17:07- Otherwise, Natalie, I think it's a pretty good job for an invention test.- Thank you, John.
0:17:07 > 0:17:11For dessert, Natalie has made a chocolate fondant
0:17:11 > 0:17:13with vanilla Chantilly cream.
0:17:16 > 0:17:20That appears at first sight to be a pretty decent chocolate fondant.
0:17:20 > 0:17:23Once you've decided to do that, you needed to come up
0:17:23 > 0:17:27with something that was going to make it prettier and smarter,
0:17:27 > 0:17:32- possibly a little bit of sugarwork, but it needs something else.- OK.
0:17:33 > 0:17:38For me, a chocolate fondant is about great chocolate and fantastic execution.
0:17:38 > 0:17:43- If you get it right, it's perfect. You don't need to add anything. - Thank you.
0:17:43 > 0:17:47- Would you serve the chocolate fondant on its own completely? - On its own.
0:18:00 > 0:18:06What I like about this particular dish is that it's a very, very difficult dish to get right.
0:18:07 > 0:18:12You've got the flavour right, the texture's right. If anything, it doesn't need the Chantilly.
0:18:12 > 0:18:17When it comes out of the oven and it's beautifully cooked, it's perfection. Well done.
0:18:17 > 0:18:19Thank you.
0:18:19 > 0:18:25- Natalie, not bad. How are you feeling?- I'm pretty happy with the comments from all three of you.
0:18:25 > 0:18:30- What would your grandad think of your cooking now?- He'd like it. He likes a chocolate fondant.
0:18:30 > 0:18:34I do practise on him sometimes. That's one of his favourite things.
0:18:34 > 0:18:39- Natalie, I think you should be really proud of it. - Thank you very much.
0:18:44 > 0:18:50To get comments from Marcus, obviously, who holds Michelin stars, it's just mind-blowing.
0:18:50 > 0:18:53You couldn't ask for more.
0:19:11 > 0:19:16Dale's main course is razor clams and langoustine salad
0:19:16 > 0:19:20with pickled carrots, turnips, nashi pear, radishes
0:19:20 > 0:19:23and a ginger and chilli Thai dressing.
0:19:23 > 0:19:26There's not enough on there for that to be a main course.
0:19:26 > 0:19:29It almost needs a bowl of rice.
0:19:29 > 0:19:35I totally agree. I think if you take away the shells, I don't think there's anything there.
0:19:46 > 0:19:48MARCUS COUGHS
0:19:48 > 0:19:52Are you OK? Do you want a glass of water?
0:19:52 > 0:19:54I think I need a fire extinguisher.
0:19:54 > 0:20:00Today, Dale, you attempted something you've never done before which was to cook a razor clam.
0:20:00 > 0:20:04I will say you've cooked the razor clam pretty well.
0:20:05 > 0:20:10But the issue you've got in that is the prominent flavours are ginger,
0:20:10 > 0:20:15sesame oil, vinegar from your pickle and chilli.
0:20:15 > 0:20:18You can't taste the langoustine or the razor clam.
0:20:18 > 0:20:23Yeah, that's the issue you've got. You have killed the fish.
0:20:24 > 0:20:29For me, you need to be thinking of doing what is right by you
0:20:29 > 0:20:35and what you understand of food and, for me, there's quite clearly no understanding. I'll tell you why.
0:20:35 > 0:20:40And that is that these two ingredients are the most stunning things you can get,
0:20:40 > 0:20:44nectar from the gods, and you've just completely obliterated them
0:20:44 > 0:20:46with chilli.
0:20:49 > 0:20:54It's as far away from fine dining as North Pole, South Pole.
0:20:58 > 0:21:02For dessert, Dale has served a white chocolate and cardamom tart
0:21:02 > 0:21:06with toasted almonds and a blackberry and vanilla sauce.
0:21:06 > 0:21:12As soon as I started to pour the sauce around the outside, you could see the dish has come to life.
0:21:12 > 0:21:15Now it's got some serious colour. It looks fantastic.
0:21:15 > 0:21:17Hmm, it does look good.
0:21:29 > 0:21:33White chocolate is so sweet, so rich, it should be used sparingly.
0:21:33 > 0:21:37It's a little bit too sticky and sweet for me to finish.
0:21:37 > 0:21:40I don't think the tart's great.
0:21:40 > 0:21:43The pastry is undercooked. It's too thick.
0:21:43 > 0:21:46The centre of the tart is very sickly and very heavy.
0:21:46 > 0:21:51And if you took the sauce out of the equation, it's not very good.
0:21:51 > 0:21:56White chocolate and cream mixed together and set in a tart, you've got a truffle.
0:21:56 > 0:22:02I've got little seeds of cardamom in there. I don't really want to find seeds stuck in between my teeth.
0:22:02 > 0:22:08I think that what you've done today, Dale, is try to go too far left-field.
0:22:08 > 0:22:11You can't keep on reinventing the wheel, Dale.
0:22:14 > 0:22:18OK. Don't worry, mate. Don't worry. Don't worry. You're all right.
0:22:25 > 0:22:31The problem is, unless you're honest at this stage of the competition, nobody is going to move forward.
0:22:31 > 0:22:36Not only that, he's full of passion and he's disappointed. That's all right. It happens.
0:22:37 > 0:22:40There you are, shake my hand. You're all right.
0:22:40 > 0:22:43- Sorry. I can't believe I'm crying. - It's OK.
0:22:43 > 0:22:46It's all right, it's all right.
0:22:47 > 0:22:50Take a breath.
0:22:53 > 0:22:59One of the nice things about this, all of this, is that there's a lesson here.
0:22:59 > 0:23:04The fact that it has affected you the way it has affected you, it shows passion.
0:23:04 > 0:23:08Dale, you can't buy passion. You've either got it or you haven't.
0:23:22 > 0:23:26I just feel like I've taken a massive step back
0:23:26 > 0:23:30because that was my worst round by a mile.
0:23:43 > 0:23:45I'm so sorry about this.
0:23:46 > 0:23:48Why are you apologising?
0:23:48 > 0:23:51Because it's horrendous.
0:23:51 > 0:23:53Anyway...
0:23:56 > 0:24:00Larkin's main course is razor clam salad
0:24:00 > 0:24:02with spring onions and radishes,
0:24:02 > 0:24:06alongside pork and langoustine dumplings,
0:24:06 > 0:24:09and a coriander and ginger dressing.
0:24:10 > 0:24:13Your razor clam and dumpling dish just looks weird.
0:24:26 > 0:24:28There is a lightness to your clam
0:24:28 > 0:24:32and a hint of sesame and crunch of spring onion that I like,
0:24:32 > 0:24:35but your dumpling is very thick
0:24:35 > 0:24:39and tastes really quite strongly of sesame oil.
0:24:39 > 0:24:42Larkin, there's not a great deal going on.
0:24:48 > 0:24:50I'm speechless.
0:24:50 > 0:24:52I'm absolutely speechless.
0:24:52 > 0:24:54I think that's appalling.
0:24:56 > 0:24:58In every way.
0:24:59 > 0:25:04I don't understand this. You know what's really difficult for me?
0:25:04 > 0:25:11I'm here with Marcus Wareing standing next to me, questioning my ability to judge you as a competitor
0:25:11 > 0:25:17because he's looking at that and thinking, "How has he got here? Are you foolish, John? What the hell!"
0:25:17 > 0:25:21I wish Marcus could see some of your past work. I really do.
0:25:22 > 0:25:27Larkin's dessert is a white chocolate souffle served in a mango shell,
0:25:27 > 0:25:32accompanied by a mango and vanilla ice cream.
0:25:40 > 0:25:43Oh, my word!
0:25:43 > 0:25:47We have two different flavoured sludges,
0:25:47 > 0:25:52one flavoured with white chocolate and another sludge flavoured with mango. It's a disaster.
0:25:52 > 0:25:58I'm sorry, Larkin, but I'm not going to taste that. It's just not good enough.
0:26:01 > 0:26:05Larkin, you've had a really bad day. We're allowed a bad day at the office.
0:26:05 > 0:26:09However, Larkin, if you do this again, I'm going to send you home.
0:26:30 > 0:26:36I'm feeling incredibly deflated, devastated and just embarrassed more than anything else.
0:26:37 > 0:26:39Yeah, just... I've felt better.
0:26:53 > 0:26:55Thank you very much. Off you go.
0:27:11 > 0:27:13SAIRA: That was harsh.
0:27:14 > 0:27:16Really harsh.
0:27:16 > 0:27:19NATALIE: Are you boys all right?
0:27:21 > 0:27:25I'm deeply saddened by what's happened today and shocked.
0:27:25 > 0:27:29I wanted Marcus to see how good our semi-finalists were.
0:27:29 > 0:27:35The ups and downs of MasterChef, but I think from our contestants' point of view,
0:27:35 > 0:27:39they have to pick themselves up and understand what they've done wrong.
0:27:39 > 0:27:45Natalie, today, did really well, a strong round, a brave round and Marcus thought she did well.
0:27:45 > 0:27:47Saira...?
0:27:47 > 0:27:53Presentation great, flavours a little bit off, but she's up and she's flying.
0:27:53 > 0:27:57I think the ladies did really well and those boys were terrible.
0:27:57 > 0:28:01Dale was trying to be different. He was trying to show you and I
0:28:01 > 0:28:04that he had a bigger repertoire and he could be daring.
0:28:04 > 0:28:08Larkin was just full of self-belief and thought he could wing it
0:28:08 > 0:28:12and they both came crashing down to earth with a big bump.
0:28:12 > 0:28:17It's not the end of Dale or Larkin's competition. It's what they do now that is vitally important.
0:28:30 > 0:28:33I'm just trying to pick myself out of the gutter.
0:28:33 > 0:28:39I'll just have to go out there and show Gregg and John why they put me in this position in the first place.
0:28:39 > 0:28:45I need to remember all the rounds that have gone well for me and try and get back into that head space.
0:28:48 > 0:28:54The contestants are travelling to one of London's most exclusive addresses.
0:28:59 > 0:29:06Opened in 1889, the Savoy Hotel is the epitome of style and sophistication.
0:29:08 > 0:29:11This imposing London landmark is most famous
0:29:11 > 0:29:14for its association with Ian Fleming
0:29:14 > 0:29:20who was inspired to use the hotel as a backdrop for many of his James Bond novels.
0:29:23 > 0:29:27And tonight, to celebrate this historic collaboration,
0:29:27 > 0:29:31preparations are under way for an opulent dinner.
0:29:45 > 0:29:50Tonight, you four are preparing dinner for 12 Bond girls.
0:29:54 > 0:29:58Gregg will be hosting the dinner and I'll be running the pass.
0:29:59 > 0:30:04Tonight, your food has to be glamorous, it has to be sophisticated.
0:30:04 > 0:30:07If it's not right, I'm not sending it.
0:30:10 > 0:30:12Three hours, guys. Let's move it. Let's go.
0:30:25 > 0:30:29I'm a huge Bond fan, so I'm really excited by this.
0:30:29 > 0:30:32It's just an amazing, amazing event.
0:30:32 > 0:30:36I've been blown away by the surroundings.
0:30:36 > 0:30:40It's where a lot of the top chefs started out. It's great to be here.
0:30:40 > 0:30:45I'm equally as pressurised and nervous about the situation as I am excited.
0:30:45 > 0:30:49Today, it will have to be 12 of the best plates of food I've plated.
0:30:51 > 0:30:56These girls have been to Hollywood, probably all four corners of the world.
0:30:56 > 0:31:01They've probably eaten in the best restaurants, so we've got to meet their expectations.
0:31:01 > 0:31:03They've probably had chefs at home.
0:31:05 > 0:31:09Natalie has designed the starter.
0:31:10 > 0:31:13Natalie, tell us what you're going to cook.
0:31:13 > 0:31:16Today, I'm doing a ballotine of quail,
0:31:16 > 0:31:21a confit leg, a crispy quail's egg, wild mushrooms and parsnip puree.
0:31:21 > 0:31:27- Why this dish?- It's different things that I've never tried before. It's pushing me out of my comfort zone.
0:31:27 > 0:31:33- How are you feeling about cooking for the Bond girls?- Excited, but nervous. I don't want to screw it up.
0:31:33 > 0:31:36The weight's on my shoulders now. It's a big night.
0:31:36 > 0:31:40I just want to give them something nice to eat for their starter.
0:31:45 > 0:31:48Natalie starts by preparing the quail legs to confit
0:31:48 > 0:31:51and then boils the carcass to make a stock.
0:31:52 > 0:31:58Better bring it to the boil first, then scrape the bottom. You've got colour already.
0:31:58 > 0:32:00Yeah!
0:32:00 > 0:32:06She then gets on with making her mushroom and chicken mousse which will fill her ballotines.
0:32:07 > 0:32:10It does your arms in, don't it?
0:32:10 > 0:32:14Oh, mate, we're up against it here! There's so much to do.
0:32:14 > 0:32:17There's a lot of elements to it. Some of it is precise.
0:32:17 > 0:32:20Hopefully, I will pull it off.
0:32:29 > 0:32:32Dale has created the fish course.
0:32:36 > 0:32:39The last time you cooked for us, things went a bit wrong.
0:32:39 > 0:32:45Things aren't always going to go your way. I know I'm good enough to be here and to win.
0:32:45 > 0:32:50I'm focusing that positive energy on today. I've put together a mackerel dish, cured mackerel,
0:32:50 > 0:32:54a pate, some cucumber, a nice pomegranate vinaigrette.
0:32:54 > 0:32:58It's quite eye-catching. It tastes good. It's a pleasant dish and nice to eat.
0:32:58 > 0:33:03- Not too many different things on the plate?- There were, but I stripped it back and got it right
0:33:03 > 0:33:07- through tasting and practising. - You're serving it with bread?
0:33:07 > 0:33:11Yeah, I'm making French baguettes and crostinis on a griddle.
0:33:11 > 0:33:14So you've got to make bread, prove it, bake it,
0:33:14 > 0:33:19- slice it and toast it.- Exactly. - You've got to get that done.
0:33:27 > 0:33:31The bread is my main concern. I've got to get it in the oven.
0:33:37 > 0:33:40I think Dale's given himself a bit of a challenge.
0:33:41 > 0:33:44Strong, oily mackerel
0:33:44 > 0:33:46and then pomegranate,
0:33:46 > 0:33:49really rich, almost rose-water pomegranate.
0:33:49 > 0:33:53That's the weird one for me - fruit and fish.
0:33:53 > 0:33:57If he pulls it off, I'll be really proud of him.
0:34:01 > 0:34:05Saira has designed the main course.
0:34:10 > 0:34:14Saira, what are we doing? 12 Bond girls!
0:34:14 > 0:34:18I'm cooking them a chicken makhani with a variety of cauliflower -
0:34:18 > 0:34:23cauliflower puree, cauliflower aloo gobi and cauliflower pickle.
0:34:23 > 0:34:29- Tell me what "makhani" means. - It's like a butter chicken sauce. It's fairly mild, but very rich.
0:34:29 > 0:34:34They'll want the very best, but I'm very excited about having the chance to do it.
0:34:34 > 0:34:40- I need to tell you one small thing. - Yes.- There is somebody who doesn't like cauliflower.- You're kidding me!
0:34:40 > 0:34:44- I'm not. Her name is Britt Ekland. - Oh, really?- Yeah.- Oh, wow!
0:34:44 > 0:34:50- What are you going to do instead? - I'll have to raid the larder. - You'll work something out.- OK.
0:34:53 > 0:34:58I'm confident in my dish. It's a great dish, one of my dad's favourites.
0:34:58 > 0:35:01I'm more worried about what my dad'll say, actually!
0:35:01 > 0:35:04Oh, God, if I muck this up...
0:35:14 > 0:35:21Larkin is making a dessert of lemon tart with raspberry coulis and a chocolate tuile.
0:35:21 > 0:35:27They're looking all right. I need to do a bit of repair work on them, but they're looking OK.
0:35:32 > 0:35:36Let's talk about the last time you cooked.
0:35:37 > 0:35:41- It went wrong.- I think I was trying too hard to impress you.
0:35:41 > 0:35:47Because of all the feedback, I think it got to my head a bit and I forgot that I am an amateur cook.
0:35:47 > 0:35:52- Did you get a little bit over-confident, Larkin?- I think I got a little over-confident.
0:35:52 > 0:35:55So I've reined it in, I'm just back to basics.
0:35:57 > 0:36:02It's going to be hard to impress these girls. I'm doing a very simple lemon tart.
0:36:02 > 0:36:08I'm hoping the simplicity of it will be the thing that blows them away, though.
0:36:09 > 0:36:14In a way, tonight, I wish he was doing some sort of bombe of ice cream
0:36:14 > 0:36:17which was exploding in the air like an Aston Martin,
0:36:17 > 0:36:22disappearing into a gun chamber and blowing up the Universe!
0:36:22 > 0:36:25Today, instead, we've got a lemon tart.
0:36:32 > 0:36:35MUSIC: "James Bond Theme"
0:37:11 > 0:37:15I think James would fit into these surroundings very well.
0:37:15 > 0:37:20Roger will always have a place in my heart because he was my Bond,
0:37:20 > 0:37:25even though he did try and kill me. Actually, he did kill me! Sorry.
0:37:26 > 0:37:28I had to squeeze myself into a wetsuit,
0:37:28 > 0:37:32wade my way out of the San Francisco Bay
0:37:32 > 0:37:38and then seconds later, I'm in the jacuzzi snogging James Bond.
0:37:38 > 0:37:40So, it's tough,
0:37:40 > 0:37:42but somebody has to do it.
0:37:47 > 0:37:50A Bond girl has to be adventurous, would like to try anything.
0:37:50 > 0:37:56I eat everything. If anyone has any leftovers, I will eat the leftovers.
0:37:56 > 0:37:59I've even eaten tarantula in Cambodia.
0:38:03 > 0:38:06I'm really looking forward to some wonderful food tonight.
0:38:06 > 0:38:11I had porridge for my breakfast, but I'm not going to have porridge for my supper!
0:38:17 > 0:38:21Nat, you've got an hour and ten before you've got to be ready to go.
0:38:21 > 0:38:24- Yes, chef.- Legs are on? - Yeah, the legs are in the oven.
0:38:24 > 0:38:30- Right, quails to do, sauce to do, then what?- Then we need to make the crispy quail eggs.
0:38:30 > 0:38:34- Mushrooms for the garnish?- Yeah, fry them off in butter and parsley.
0:38:41 > 0:38:46With the clock ticking, Natalie is behind boning the quail for her ballotines.
0:38:46 > 0:38:50I've got to get these done in five minutes. John's going to kill me.
0:38:50 > 0:38:57I'm not going to get it done. It's not going to go out on time. I'm getting really stressed about this.
0:38:57 > 0:39:0045 minutes until our first course, please.
0:39:05 > 0:39:08- Are you all right? - No, I'm really worried.- Why?
0:39:08 > 0:39:13Natalie's running really behind. We are 45 minutes off service. She's still doing her quail.
0:39:13 > 0:39:17It needs 25 minutes to poach. She's going to have to really push.
0:39:17 > 0:39:23If Natalie doesn't get that first course out, there's a knock-on effect for the rest of the night.
0:39:23 > 0:39:25You look shaken. Not stirred.
0:39:25 > 0:39:27But shaken.
0:39:28 > 0:39:34Across the kitchen, all the elements for Dale's mackerel course are coming together.
0:39:36 > 0:39:39It's going OK at the moment.
0:39:39 > 0:39:43I'm focusing on all the fiddly jobs like the garnishes at the moment.
0:39:43 > 0:39:46I'm char-grilling some delicate cucumber.
0:39:47 > 0:39:49Dale, talk to me.
0:39:49 > 0:39:55The bread needs another ten minutes. The pate's being cooled down and the garnishes are pretty much there.
0:39:55 > 0:40:00- Good. You've got a smile on your face.- Yeah.- Hey, well done! Saira, how are you getting on?
0:40:00 > 0:40:03- Not too bad. - Don't say, "Not too bad."
0:40:03 > 0:40:06- Very well, thanks. - Good. Let's go. Come on.
0:40:11 > 0:40:14Saira has to consider her clientele
0:40:14 > 0:40:20because these ladies are going to eat a starter, a fish course, the main course and fit in a dessert.
0:40:22 > 0:40:27- 12 Bond girls...- Yeah. - Are you really going to give them a whole chicken breast each?
0:40:27 > 0:40:30They're not very big, though perhaps too big.
0:40:30 > 0:40:34- Just cut the middle out. Your pakora have to be small.- They'll be tiny.
0:40:34 > 0:40:37- Your aloo gobi's small?- Yeah. - A small amount of puree.
0:40:37 > 0:40:44- Look how much puree you've got.- They don't need that much.- There's enough there for 37 Bond girls, not 12!
0:40:44 > 0:40:47- Think about the dish a little bit. OK?- OK.
0:40:48 > 0:40:52Size is important and bigger is not necessarily better.
0:40:53 > 0:40:59Over on dessert, Larkin has decided to drop one of the elements of his dish.
0:40:59 > 0:41:03I might scrap the chocolate tuiles. I don't think it needs it.
0:41:03 > 0:41:08I don't even know where the blast-chiller is, so I might just scrap it for the time being.
0:41:09 > 0:41:12He then checks on his lemon tarts,
0:41:12 > 0:41:16but the oven wasn't on and they're raw.
0:41:19 > 0:41:25You've got an hour to service. You've got to cook them for half an hour, they've got to cool,
0:41:25 > 0:41:28and you've got to cut them and get them on a plate.
0:41:31 > 0:41:37Regardless of whether you think something is really easy, you push yourself to the limit.
0:41:37 > 0:41:43If you've got time at the end, that's fine, but don't run out of time like this, not on a lemon tart!
0:41:45 > 0:41:47Good evening, ladies.
0:41:47 > 0:41:52Would you like to take a seat? We've put place names for all of you.
0:41:57 > 0:42:04I've done many things on MasterChef, but this is by far my favourite occasion and it hasn't even started.
0:42:05 > 0:42:07- Cheers, everybody.- Cheers.- Cheers.
0:42:07 > 0:42:11- Good to see you. - Lovely to see you.- Good to see you.
0:42:13 > 0:42:17Natalie has still not poached her stuffed quail ballotines.
0:42:17 > 0:42:23- Natalie, we're supposed to be leaving the kitchen in 20, yeah?- OK.- Is that the last one?
0:42:23 > 0:42:27- I've just got to tie this... - Come on, let's go. Get them in.
0:42:27 > 0:42:30Right now, we're going to be serving a bit late.
0:42:30 > 0:42:35It looks like we're running out of time and John's going to kill me if these quails don't go in.
0:42:43 > 0:42:48I have quail at least, like, once a week, but they're teeny.
0:42:48 > 0:42:52I don't know how you're going to take a confit of the little foot.
0:42:52 > 0:42:55How much could you get out of a tiny bird?
0:42:55 > 0:42:58It's quail after quail after quail!
0:42:58 > 0:43:00LAUGHTER
0:43:00 > 0:43:07I'll help you do your parsnip puree. Tell me where you want it to go, then you do the quails. Let's go.
0:43:09 > 0:43:12Come on, you, let's go!
0:43:13 > 0:43:19Quail on every single one, then your mushrooms go after, then your pea shoots.
0:43:20 > 0:43:24- Natalie, we're running four minutes behind.- I'll speed up.- Let's go.
0:43:24 > 0:43:26OK, last three.
0:43:26 > 0:43:31- Your mushrooms now, please, and then your sauce, yeah?- Yes, John.
0:43:33 > 0:43:38Thank you. Let's go. First four. Very good, Natalie.
0:43:38 > 0:43:42Next two, please. Thank you very much.
0:43:42 > 0:43:44This is the last one.
0:43:48 > 0:43:50That was hard work.
0:43:50 > 0:43:52Thanks, John.
0:43:52 > 0:43:56Next time, don't give yourself so much to do.
0:43:56 > 0:44:00You've done a lot of work. You've just done it, OK?
0:44:00 > 0:44:03Well done. Welcome to the real world of catering.
0:44:03 > 0:44:06- If you don't push yourself... You know what I mean?- Well done.
0:44:09 > 0:44:12I feel relieved that it's all over.
0:44:12 > 0:44:16There were moments where I thought I wasn't going to make it,
0:44:16 > 0:44:20but yeah, I'm pleased with the way it looked and it went out.
0:44:23 > 0:44:27Natalie has served her quail four ways -
0:44:27 > 0:44:30a ballotine of the breast filled with chicken mousse,
0:44:30 > 0:44:32confit of the leg,
0:44:32 > 0:44:36a jus made from the wings and a deep-fried egg.
0:44:36 > 0:44:42These are accompanied by a parsnip puree and wild mushrooms coated in truffle oil.
0:44:45 > 0:44:47I think it looks beautifully presented
0:44:47 > 0:44:52and quite delicate which is nice for a starter, so, yeah, I'm excited.
0:44:52 > 0:44:54What's that?
0:44:54 > 0:44:58- This is the leg. - A leg of quail?- Yeah.- Aw!
0:45:04 > 0:45:07The ballotine of the quail is really, really gorgeous.
0:45:07 > 0:45:11The mushrooms are absolutely wonderful.
0:45:11 > 0:45:14I've never had these before. Beautiful.
0:45:16 > 0:45:20Oh, it's lovely. Whatever that's called, it's lovely.
0:45:21 > 0:45:24But my favourite, as you can see,
0:45:24 > 0:45:27was the crispy quail.
0:45:27 > 0:45:30Now, that had a personality all of its own.
0:45:30 > 0:45:32LAUGHTER
0:45:32 > 0:45:35Well, it did. I'm telling you.
0:45:35 > 0:45:39Good flavours. The meat was cooked very well. And the mushrooms were superb.
0:45:39 > 0:45:45I feel a bit more relieved now the first plate's come out and the ladies are still smiling.
0:45:47 > 0:45:50- Dale, you're on the pass in 20 minutes.- Yes, chef.
0:45:51 > 0:45:56Dale is frying his cured fish, but the skin has stuck to the pan.
0:45:58 > 0:46:04Don't panic now. Something's gone wrong. Let's go. You've just got to adjust the dish.
0:46:04 > 0:46:07- I can serve the pinker side. - That's fine. That's all right.
0:46:07 > 0:46:12Turn them over and then drop them into the salamander. I'll show you.
0:46:13 > 0:46:19Next time you do mackerel in one of these things, tray, oil, boom! It'll take two seconds to cook.
0:46:22 > 0:46:26Hmm, I love mackerel! I think it sounds absolutely delicious.
0:46:26 > 0:46:31I had some cucumber on my eyes before I came out. I love cucumber.
0:46:31 > 0:46:34Pomegranate vinaigrette... I'm intrigued.
0:46:37 > 0:46:43OK, guys, the table's been cleared. That means the next course is ready to go out, please.
0:46:44 > 0:46:47Hey, your bread. Well done, you!
0:46:47 > 0:46:49Very nice.
0:47:00 > 0:47:02Nice, Dale.
0:47:02 > 0:47:05Looking good. Let's go, last lot.
0:47:12 > 0:47:15- Yeah.- Service on these three.
0:47:17 > 0:47:19Are you happy with that?
0:47:19 > 0:47:21- Yes, chef.- Yeah?- Service!
0:47:21 > 0:47:22Good.
0:47:24 > 0:47:28Clean down. Sort yourself out. Well done. Thank you very much.
0:47:28 > 0:47:30Oh!
0:47:32 > 0:47:36I'm happy, to be fair. I had to prove something today, I felt.
0:47:36 > 0:47:41I'm just pleased that every plate went out looking quite similar and it was on time.
0:47:41 > 0:47:43I can't say fairer than that.
0:47:46 > 0:47:51Dale's fish course is cured mackerel,
0:47:51 > 0:47:54served with mackerel pate rolled in cucumber,
0:47:54 > 0:47:58pickled cucumber, pickled mushrooms,
0:47:58 > 0:48:01pomegranate vinaigrette, coriander cress and crostinis,
0:48:01 > 0:48:05made from his hand-made French baguettes.
0:48:07 > 0:48:10Five different ways to use a cucumber.
0:48:10 > 0:48:13LAUGHTER
0:48:13 > 0:48:17It's a work of art on the plate and I adore the smell.
0:48:17 > 0:48:20It's the pickly smell.
0:48:20 > 0:48:24Absolutely beautiful. Britt and I said at the same time unrehearsed,
0:48:24 > 0:48:28"It looks like a stairway to heaven."
0:48:28 > 0:48:30I'm really ready to dig in.
0:48:38 > 0:48:40Hmm!
0:48:40 > 0:48:43Oh, this is so good. Everything.
0:48:43 > 0:48:46The cured mackerel was delicious.
0:48:46 > 0:48:49It goes very well with the pomegranate, a kind of kick.
0:48:49 > 0:48:56The mackerel was quite delicious. That was cooked with delicacy and feeling for the fish,
0:48:56 > 0:49:00which I thought was quite charming and very, very enjoyable.
0:49:00 > 0:49:04I'm a fan, absolutely 100%, and I'm savouring all of it.
0:49:04 > 0:49:08I wouldn't dream of putting a pomegranate with a fish,
0:49:08 > 0:49:14but it brought unusual sweetness to a sharp vinaigrette that I thought was stunning. I loved it.
0:49:14 > 0:49:16I absolutely loved it.
0:49:19 > 0:49:24Saira, your chicken is not cooked yet. You've got 20 minutes to go.
0:49:24 > 0:49:27- How long have they been in there for?- Nine minutes.
0:49:27 > 0:49:33- They're not very moist because they've got no skin on them, have they?- No.- So what can you do?
0:49:33 > 0:49:36- Put a bit of stock under them maybe? - Yeah.
0:49:40 > 0:49:45Chicken and cauliflower, both of which I love. I'm intrigued by the makhani.
0:49:45 > 0:49:52My mother spent many years in India, so I was very spoilt as a child with curries.
0:49:52 > 0:49:54I'm so used to the best.
0:49:54 > 0:49:58- Do you think this is going to be hot or creamy?- No, it won't be too hot.
0:49:58 > 0:50:04Now leave the oven door shut for ten minutes and get everything else ready on the pass for me.
0:50:05 > 0:50:10I won't know if I've rescued it until just before service, so that's panicking me a bit.
0:50:13 > 0:50:14Tongs...
0:50:14 > 0:50:16Thank you.
0:50:19 > 0:50:22Take one out, cut it in half. Let's have a look.
0:50:23 > 0:50:26Great. It looks nicely cooked. Beautiful.
0:50:26 > 0:50:31- Right, let's go. I'll put the dollop on the plate for you.- Thanks. - You'll cut the chicken. Let's go.
0:50:36 > 0:50:41It's really interesting how your food suddenly comes alive on these beautiful plates.
0:50:41 > 0:50:47- Maybe you've got to go with something more ornate. It's pretty. - Yeah.- Clear that last course.
0:50:47 > 0:50:50- You've got to push it now. - OK, John. Service, please!
0:50:53 > 0:50:55Got it? Right.
0:51:05 > 0:51:07It's beautiful.
0:51:11 > 0:51:17Saira's roast chicken has been served with a makhani curry sauce,
0:51:17 > 0:51:20accompanied by cauliflower prepared four ways,
0:51:20 > 0:51:24stir-fried potato and broad bean aloo gobi,
0:51:24 > 0:51:26deep-fried pakora fritters,
0:51:26 > 0:51:29cauliflower puree and pickle.
0:51:31 > 0:51:33Now, look at me.
0:51:33 > 0:51:37- See what you can do?- Yeah, it's pretty.- By just taking it down.
0:51:37 > 0:51:39It's really different. Look at that.
0:51:39 > 0:51:45- Imagine that three weeks ago! - I can't imagine... I've never done anything like that in my life.
0:51:45 > 0:51:48- Thank you.- Well done. - Thanks for all your help.
0:51:48 > 0:51:50I think this looks really nice.
0:51:50 > 0:51:54Really... Really rather beautiful.
0:51:54 > 0:51:57It looks like a very subtle, interesting curry.
0:52:03 > 0:52:07The chicken is perfect. Very tender and delicious.
0:52:07 > 0:52:12The curry sauce was not too hot, not too bland,
0:52:12 > 0:52:16which is perfect for the English palate.
0:52:16 > 0:52:22Whatever it is, it's got a heat to it, a depth. It stays. I'm enjoying it.
0:52:22 > 0:52:24I think this is my favourite so far.
0:52:24 > 0:52:27I'm not a big girl, but I would have liked it a bit bigger.
0:52:27 > 0:52:32I'm being greedy now, but that's me.
0:52:32 > 0:52:36The flavours and the cooking of the chicken was fantastic.
0:52:36 > 0:52:39That dish went down well, very, very well.
0:52:41 > 0:52:44Larkin, 25 minutes, my friend.
0:52:47 > 0:52:50I think I might have just rescued it.
0:52:50 > 0:52:57I had to cook the tarts quicker, so not as light as I'd want them to be, but at least I'll have service.
0:52:58 > 0:53:01I do like a bit of lemon and I do like a tart,
0:53:01 > 0:53:05- given that I'm a bit of a tart myself.- You said it, darling!
0:53:06 > 0:53:08Ladies!
0:53:08 > 0:53:12John doesn't know that Larkin decided not to make his tuile.
0:53:12 > 0:53:14Where's your white chocolate?
0:53:14 > 0:53:18I couldn't get access to... The fridges were all busy.
0:53:18 > 0:53:22- So, you've done a lemon tart, mate? - With a raspberry coulis.- Come on!
0:53:22 > 0:53:25I expected nice things from you today.
0:53:30 > 0:53:3412 Bond girls. How much of a tart do you think they're going to eat?
0:53:34 > 0:53:39- Smaller portions.- Half that size. Bang, bang, bang. Let's go!
0:53:42 > 0:53:46- I've got about six minutes left, Larkin.- Yes, chef.- Come on!
0:53:49 > 0:53:51Count your plates.
0:53:53 > 0:53:57- I need one more plate. - Get yourself organised. They're up on the plate wash.
0:53:57 > 0:54:00It's really frustrating. Larkin's not organised.
0:54:00 > 0:54:03He hasn't done white chocolate for his tart.
0:54:03 > 0:54:08His oven wasn't on. Now he doesn't have his plates ready. Really?
0:54:14 > 0:54:18- What else should go on the plate? - Raspberry coulis and the flower.
0:54:24 > 0:54:28- OK, good. Let's go.- Service, please!
0:54:39 > 0:54:41Oh!
0:54:41 > 0:54:43HE LAUGHS
0:54:46 > 0:54:50I'm really chuffed that's over with and I got the plates out in time.
0:54:50 > 0:54:53It was right up to the wire.
0:54:53 > 0:54:56At least I've churned out something that's edible.
0:55:03 > 0:55:07I love the arrangement of the edible flowers and the rose.
0:55:10 > 0:55:12- I've got flowers too.- Mm-hm.
0:55:19 > 0:55:22Oh, my God, that's so delicious!
0:55:22 > 0:55:24Oh!
0:55:24 > 0:55:27This is very light and slightly fluffy.
0:55:27 > 0:55:29OK, I'm going to have a bit of sauce.
0:55:30 > 0:55:33Hmm! That's like raspberry jam.
0:55:33 > 0:55:36That is very, very raspberry-ish.
0:55:36 > 0:55:38That is absolutely beautiful.
0:55:38 > 0:55:42It's gorgeous. Whoever made this gets a medal.
0:55:42 > 0:55:46The jus is simply gorgeous, but the pastry needed more finesse.
0:55:46 > 0:55:51I agree with the thing about the pastry which is why it's the one thing I've left this evening.
0:55:51 > 0:55:57There's a couple of issues with it. The pastry could be crumblier and it could be sharper.
0:55:57 > 0:56:01Although it's perfectly acceptable, it's not brilliant.
0:56:02 > 0:56:05APPLAUSE
0:56:14 > 0:56:17Very, very, very well done.
0:56:17 > 0:56:22We just want to say how impressed we were with your talent.
0:56:22 > 0:56:29The passion that you young people have, and you're all young...
0:56:29 > 0:56:33You are. And to have got to this stage, well done.
0:56:33 > 0:56:35Well done!
0:56:35 > 0:56:38Thank you very much. APPLAUSE
0:56:45 > 0:56:47That was all very good.
0:56:47 > 0:56:49Oh, my goodness!
0:56:53 > 0:56:59Today was amazing and to see the Bond girls as well, really surreal, but really amazing.
0:56:59 > 0:57:04There were tears, there was sweat, there was nearly blood. There was everything today.
0:57:06 > 0:57:11It was great to see them all smiles. They seemed to genuinely enjoy the day and enjoy the food.
0:57:11 > 0:57:15Today, I'm back positive and feel like I've had a good go of it.
0:57:16 > 0:57:19That was amazing. That was a fantastic evening.
0:57:19 > 0:57:24I love it. I don't want to go home. I just want to carry on right to the end.
0:57:24 > 0:57:27I think our four did brilliantly well.
0:57:27 > 0:57:31When you consider the last round, they have really turned it around.
0:57:31 > 0:57:37They think they were playing with danger here with the Bond girls? Wait till what comes up next.
0:57:41 > 0:57:45Tomorrow night, it's the challenge to decide
0:57:45 > 0:57:50who will become the final three in this year's competition.
0:57:50 > 0:57:52The critics are arriving.
0:57:52 > 0:57:57- We've never done anything like this ever before.- Because it's crazy.
0:57:58 > 0:58:04I don't think anyone's ever been up against most of Britain's toughest critics in one room.
0:58:04 > 0:58:09I almost feel sorry for them. But I don't. Just bring me good food!
0:58:09 > 0:58:12Guys, I should be seeing this stuff now.
0:58:13 > 0:58:16I've got to send these plates, otherwise I am stuffed.
0:58:18 > 0:58:19Oh!
0:58:47 > 0:58:50Subtitles by Red Bee Media Ltd