0:00:02 > 0:00:05It's the penultimate MasterChef
0:00:05 > 0:00:10and the battle for the title is almost over.
0:00:10 > 0:00:14Tonight, Natalie, Dale and Larkin
0:00:14 > 0:00:18will cook for some of the world's greatest chefs.
0:00:19 > 0:00:24I'm expecting, tonight, a really high standard. They've got a lot to live up to.
0:00:24 > 0:00:27It needs to be superb.
0:00:28 > 0:00:34All three have got their eye on the prize. All three of them are good enough to win this competition.
0:00:34 > 0:00:39Tomorrow night, one of them will be crowned champion.
0:00:39 > 0:00:43Now the standard is so incredibly high.
0:00:43 > 0:00:47I've pushed myself to the max, sometimes too much.
0:00:47 > 0:00:50It's just been one hell of a ride, really.
0:00:51 > 0:00:54Once you're at this stage, you've been through the mill,
0:00:54 > 0:00:58you've been battered and bruised, through all kinds of challenges,
0:00:58 > 0:01:04I'm confident I've got the ability and if I'm meant to win this thing, then I'll win it.
0:01:04 > 0:01:09I don't think anything can be bigger than winning MasterChef.
0:01:09 > 0:01:12It'd be probably the best thing I'll ever do in my life.
0:01:12 > 0:01:17That trophy is quite nice, so it'd look nice on the side at home.
0:01:40 > 0:01:46I believe the greatest honour for a MasterChef contestant is what we call the chefs' table -
0:01:46 > 0:01:52cooking for undoubtedly the best chefs in the country.
0:01:52 > 0:01:55Today, you need to show that you are good enough
0:01:55 > 0:01:59to present your food to Michelin-starred chefs.
0:02:01 > 0:02:07Ladies and gentlemen, this is a great opportunity. You have amazing ingredients.
0:02:10 > 0:02:14Demonstrate to us what you've learnt in the competition.
0:02:16 > 0:02:19Please come up and select your ingredients.
0:02:23 > 0:02:28The judges are giving the contestants one last opportunity to practise
0:02:28 > 0:02:31before the daunting chefs' table.
0:02:31 > 0:02:33I'm going to stick to what I know.
0:02:35 > 0:02:42I've got two ideas in my head, so it's just whether I'll keep it together with the nerves.
0:02:46 > 0:02:48I just don't want to mess up today.
0:02:56 > 0:03:03I'm feeling quite taken aback at the moment. There's a million and one things going through my mind.
0:03:04 > 0:03:08Time's ticking away and I've really got to put something together.
0:03:10 > 0:03:13Yeah, this has to go right for me.
0:03:18 > 0:03:20OK...
0:03:20 > 0:03:26We've pushed you, but we've also nurtured you, we've shown you the way, we've guided you.
0:03:26 > 0:03:28We know you can do this.
0:03:28 > 0:03:31Cook us something extraordinary.
0:03:31 > 0:03:35One hour and 15 minutes. Let's cook.
0:03:44 > 0:03:48We need to make absolutely sure our finalists are up to it.
0:03:48 > 0:03:54Yes, you and I have nurtured them, but at the same time, they've still got to impress us.
0:04:02 > 0:04:08The pressure is on. I feel like I've used up all of my "get out of jail" cards.
0:04:09 > 0:04:12I think I've struck the right balance now -
0:04:12 > 0:04:16to be daring, but just knowing when to rein it in a bit.
0:04:21 > 0:04:27- Larkin, you've got a big smile on your face.- Yeah, I'm looking forward to doing this one.
0:04:27 > 0:04:29Tell us what you're cooking for us.
0:04:29 > 0:04:35I'll do a fish stew. I'll blanch the tomatoes, remove the skins and blitz those down and cook them down,
0:04:35 > 0:04:37slightly Spanish style.
0:04:37 > 0:04:42I'll whack the seafood in there, the squid and everything, just infuse the flavours from there.
0:04:42 > 0:04:47- So, mussels, trout and squid all going into this fish stew?- Yeah.
0:04:47 > 0:04:53- How much would you like to cook for the chefs' table?- I would love to cook for the chefs' table.
0:04:53 > 0:04:58That's the most exciting challenge as well, just to be in the room with all those great chefs.
0:04:58 > 0:05:00- Good luck, Larkin.- Cheers, John.
0:05:05 > 0:05:09Larkin has decided to cook us a fish stew.
0:05:09 > 0:05:13To be able to hold up with that rich tomato, you need strong fish.
0:05:13 > 0:05:19- Squid - possibly, mussels - yes, trout - too delicate.- That's a risk.
0:05:22 > 0:05:25You've had 15 minutes. One hour left.
0:05:28 > 0:05:32This has been one of the most emotional things that ever happened.
0:05:32 > 0:05:36Throughout the competition I've been blubbing my eyes out,
0:05:36 > 0:05:40which I don't normally do unless, you know, someone dies.
0:05:40 > 0:05:46You put everything into it, so, obviously, you will cry and you go up and you go down,
0:05:46 > 0:05:49but I don't want the competition to be over.
0:05:53 > 0:05:57- What are you making, young Nat? - Roast grouse with an almond crust,
0:05:57 > 0:06:00parsnip and salsify fondant, parsnip puree,
0:06:00 > 0:06:06salsify crisps and a rich sort of red wine and grouse reduction.
0:06:06 > 0:06:08Why grouse?
0:06:08 > 0:06:11I just saw it was the wild bird and I've not used it before,
0:06:11 > 0:06:15so I thought I'd try and cook it today and try and cook it well.
0:06:15 > 0:06:20- You've never cooked grouse before? - No.- You've no idea how it'll act for you?- No.
0:06:20 > 0:06:24But I'm going to try and treat it the way I treat another bird.
0:06:24 > 0:06:27Go on, roll your sleeves up. Stop messing about.
0:06:34 > 0:06:37She has salsify crisps, something I've never seen before,
0:06:37 > 0:06:43salsify and parsnip fondants that I've never seen before. I want to be fed and I want to eat that dish.
0:06:48 > 0:06:50You're halfway.
0:06:50 > 0:06:53Halfway towards the chefs' table.
0:06:59 > 0:07:04I've genuinely been quite shocked by how much the bar's been raised every round
0:07:04 > 0:07:10and you think you're pushing the boundaries and, suddenly, someone tells you you're not.
0:07:10 > 0:07:16I'm not going to stop taking risks because if you play it safe just to get to the end,
0:07:16 > 0:07:19then you might lose a bit of pace.
0:07:22 > 0:07:28- Dale, the last time you did an invention test, you were, how do you say...rubbish.- Yeah, I bombed.
0:07:28 > 0:07:31It was my worst round by a country mile.
0:07:31 > 0:07:35- How will you make sure that doesn't happen again?- I'm going quite Welsh.
0:07:35 > 0:07:41I'm making a herb-crust rack of lamb, a red wine jus and an anchovy and caper dressing.
0:07:41 > 0:07:44- How many times have you cooked a rack of lamb before, Dale?- Twice.
0:07:44 > 0:07:50I think I've just got enough time, but if I'm going to be on time, I've really got to crack on.
0:07:50 > 0:07:53That's the most polite "go away, baldy" I've ever heard.
0:07:57 > 0:08:00Let's not forget what a big deal this is for Dale.
0:08:00 > 0:08:06The last invention test left him in tears. He has got a point to prove today, that young fella.
0:08:13 > 0:08:17Finalists, last five minutes, please.
0:08:29 > 0:08:33Last 60 seconds. This is last touches, please.
0:08:47 > 0:08:49That's it, your time's up.
0:08:57 > 0:09:03Today, we are going to bring in one of the greatest chefs in the country.
0:09:07 > 0:09:10Ladies and gentlemen, Michael Caines.
0:09:19 > 0:09:22Hi, Gregg, John.
0:09:23 > 0:09:29The last time Dale and Larkin faced a guest judge, they both had disastrous results.
0:09:31 > 0:09:35I'm speechless.
0:09:35 > 0:09:38I'm absolutely speechless. I think that's appalling.
0:09:39 > 0:09:42In every way.
0:09:42 > 0:09:47I'm sorry, Larkin, but I'm not going to taste that. It's just not good enough.
0:09:53 > 0:09:56These two ingredients are the most stunning things you can get,
0:09:56 > 0:10:01nectar from the gods, and you've just completely obliterated them.
0:10:02 > 0:10:06It's as far away from fine dining as North Pole, South Pole.
0:10:18 > 0:10:21Dale, are you ready? Up you come.
0:10:33 > 0:10:36Dale has made herb-crusted rack of lamb,
0:10:36 > 0:10:39lamb rissole, caramelised shallots,
0:10:39 > 0:10:41green beans,
0:10:41 > 0:10:44potato puree, red wine and lamb jus,
0:10:44 > 0:10:47and a caper and anchovy dressing.
0:10:49 > 0:10:56Dale, this is a bold dish. That lamb, when I cut into that, I need to see the cooking of that.
0:11:02 > 0:11:04- Oh!- Your lamb's cooked.
0:11:14 > 0:11:18I think you left too much fat on the lamb.
0:11:18 > 0:11:23For me, the lamb was slightly overcooked and I think that's disappointing.
0:11:24 > 0:11:28Having said that, where you used herbs, you've brought the dish alive
0:11:28 > 0:11:32and my palate still has that now and it's giving me a great food memory.
0:11:32 > 0:11:34OK. Thanks.
0:11:34 > 0:11:38The lamb's cooked well enough for me. I like it like that.
0:11:38 > 0:11:43I really like the sharpness of the capers and the strength of the herbs.
0:11:43 > 0:11:47I really like that fruity red wine sauce when I can get enough.
0:11:47 > 0:11:52I really like your combination of flavours. I wish you would have served me an extra bottle of sauce.
0:11:52 > 0:11:55I did have more. I just didn't bring the jug.
0:11:55 > 0:12:00I like your crispy beans. I am with Gregg on this. Give me some more sauce.
0:12:00 > 0:12:06Cut your lamb because when you cut your lamb, there's no more residual heat. It doesn't keep on cooking.
0:12:06 > 0:12:13- It was probably perfectly cooked when it went on the plate.- I "ummed" and "ahhed" over slicing the lamb.
0:12:13 > 0:12:17I understand why that might have, unfortunately, slightly overcooked.
0:12:17 > 0:12:23These decisions that you "um" and "ah" over are the difference between perfect or not quite good enough.
0:12:23 > 0:12:26These are instinctive decisions you're making now.
0:12:26 > 0:12:30Yes, it's a good dish. It could have been a great dish.
0:12:37 > 0:12:40Larkin...
0:12:49 > 0:12:52Larkin's dish is a tomato-based fish stew,
0:12:52 > 0:12:56made with confit trout, squid and mussels.
0:12:57 > 0:13:03It's a hell of a job to make a stew look attractive, but stacking the squid up like that is a nice idea.
0:13:03 > 0:13:06You've definitely got some bright colours there.
0:13:16 > 0:13:20What you've done is a confit trout here that is beautifully cooked, squid well cooked,
0:13:20 > 0:13:25and you've made a base of a dish that is smoky and sweet and chilli and beautiful.
0:13:25 > 0:13:29But those two things just don't match each other.
0:13:29 > 0:13:32You can cook great flavoured food, Larkin.
0:13:32 > 0:13:37You've got really interesting ideas, but this now at this stage of the competition is clumsy
0:13:37 > 0:13:41and it needs to be a little bit more refined.
0:13:41 > 0:13:44You've got so many textures going on in there.
0:13:44 > 0:13:47I can see what you've tried to do,
0:13:47 > 0:13:53but, you know, at this level and at this stage, you're going to have to up your game.
0:13:53 > 0:13:58It's such a shame because you've had some of the most amazing dishes in the competition,
0:13:58 > 0:14:01but the invention test is your Achilles heel.
0:14:11 > 0:14:14Natalie, do you want to bring your food up?
0:14:24 > 0:14:29Natalie has chosen to roast the grouse and crust the breast with almonds.
0:14:29 > 0:14:32She has served it with parsnip and salsify fondants,
0:14:32 > 0:14:36parsnip puree, salsify crisps
0:14:36 > 0:14:38and a cranberry and grouse sauce.
0:14:40 > 0:14:42Natalie, the dish looks great.
0:14:42 > 0:14:45Slightly rustic presentation
0:14:45 > 0:14:50and it looks like you've got some interesting techniques involved with the cooking of it.
0:14:50 > 0:14:52Look at that.
0:14:52 > 0:14:54Nice shine, nice sheen.
0:15:05 > 0:15:08The grouse is well cooked, not too under.
0:15:08 > 0:15:14You've got good seasoning, good technical ability shown in the sauce-making.
0:15:14 > 0:15:16Perhaps you could do with a bit more acidity
0:15:16 > 0:15:21and you could be a bit more precise with the way that you dress things,
0:15:21 > 0:15:27but I'd trade that in for the flavours. That's the key thing. It's a tasty plate of food. Well done.
0:15:27 > 0:15:31- Thank you. - Aye-aye, what about that then?
0:15:31 > 0:15:36- It's good. I'm really happy now. - It's a fabulous dish. I love your use of veg. I really do.
0:15:36 > 0:15:39The confit salsify is a delight.
0:15:39 > 0:15:42An absolute delight. Big, bold flavours.
0:15:42 > 0:15:46I love the sparkle of thyme across the top of the parsnip
0:15:46 > 0:15:50and the salsify with that bitter, but sharp sauce.
0:15:50 > 0:15:54- I like the sweetness, but I'd like a bit of sharpness.- Acidity.
0:15:54 > 0:15:58That sauce needs a bit of acidity just to break that sweetness down.
0:15:58 > 0:16:03Just a bit more sharpness and you've got a great dish. Natalie, thank you very much.
0:16:03 > 0:16:06- - Well done. - Cheers.- Thank you.
0:16:14 > 0:16:20- Michael, thank you very much indeed. See you again soon.- Thanks, mate. Thanks very much indeed.
0:16:27 > 0:16:33You are now, all three of you, going to cook for the chefs' table.
0:16:35 > 0:16:38Get your chefs' whites on because we're off.
0:16:38 > 0:16:42Thank you very much. Well done. Off you go.
0:17:01 > 0:17:08Only the world's most celebrated restaurants hold the accolade of three Michelin stars.
0:17:08 > 0:17:13Tonight, Larkin, Natalie and Dale
0:17:13 > 0:17:17will be cooking for four chefs who have achieved that standard.
0:17:35 > 0:17:37I think a lot's riding on this round.
0:17:37 > 0:17:42I didn't have that good a run into this, so I need one big round.
0:17:45 > 0:17:48You can't pay for this, so it's a privileged position
0:17:48 > 0:17:52and I'm really pleased and proud to have got here.
0:17:55 > 0:17:59The expectations of these chefs today are going to be very high.
0:17:59 > 0:18:04They're Michelin-starred and they're not going to want any old rubbish.
0:18:06 > 0:18:09For this daunting challenge,
0:18:09 > 0:18:15they will cook under one of the country's most innovative chefs - Simon Rogan,
0:18:15 > 0:18:22who was recently awarded his second Michelin star at his restaurant L'Enclume in the Lake District,
0:18:22 > 0:18:26and holds another at his London restaurant Roganic.
0:18:27 > 0:18:31My food is very much connected to our surroundings, nature.
0:18:31 > 0:18:34We grow a lot of our stuff, we forage a lot of our stuff.
0:18:34 > 0:18:37The way I cook,
0:18:37 > 0:18:40the way I plate, is quite expressive.
0:18:40 > 0:18:42It's just about a feeling.
0:18:42 > 0:18:45I want food to look like it's grown out of the plate.
0:18:45 > 0:18:51There are going to be lots of ingredients and techniques that they've never seen or used before.
0:18:57 > 0:19:01Today is going to be a big day for them,
0:19:01 > 0:19:04cooking my food with me looking over them,
0:19:04 > 0:19:08making sure they get it right because I don't want them to muck this up.
0:19:08 > 0:19:11If it's not right, I won't be happy
0:19:11 > 0:19:16because it's going out to some world-class chefs and it's my reputation on the line.
0:19:16 > 0:19:22For our three, their penultimate challenge and what an extraordinary challenge!
0:19:22 > 0:19:24This is their Everest.
0:19:30 > 0:19:33Welcome. I'm Simon Rogan.
0:19:33 > 0:19:35Today, you'll be cooking my menu.
0:19:35 > 0:19:41It's going to be difficult. No doubt about it. I've set you some quite tough tasks.
0:19:41 > 0:19:45I think we'd better get cooking because you've got a lot to do.
0:19:59 > 0:20:02Larkin must prepare Simon's intricate starter
0:20:02 > 0:20:06of flaked mackerel in coal oil
0:20:06 > 0:20:10with clams, vintage beetroots, fennel meringues,
0:20:10 > 0:20:13mustard mayonnaise and a caper and lemon jam.
0:20:14 > 0:20:19This is based on a variation of one of my signature dishes,
0:20:19 > 0:20:22so it's something very close to my heart.
0:20:22 > 0:20:28The key thing is getting all the balance right, there's a lot of flavours on there.
0:20:28 > 0:20:33You've got the smokiness of the fish, you've got the sweetness of the beetroots,
0:20:33 > 0:20:37the lovely, fresh fennel meringues which must be nice and crispy.
0:20:37 > 0:20:40The jam on the bottom, very important for the acidity.
0:20:40 > 0:20:44It's made by making a caramel. The danger is you could burn it.
0:20:44 > 0:20:50I'm trusting you a great deal here, so please get it right.
0:20:50 > 0:20:53I'll try my best. Actually, I will.
0:20:56 > 0:21:00This is easily one of the best dishes I've ever tasted.
0:21:00 > 0:21:05The refinement at this level is incredible. I've got a tough job replicating this.
0:21:08 > 0:21:11Natalie is in charge of the main course -
0:21:11 > 0:21:15duck breast with deep-fried duck sweetbreads,
0:21:15 > 0:21:18salt-baked turnips,
0:21:18 > 0:21:20young leeks with deep-fried roots,
0:21:20 > 0:21:23chanterelle mushrooms and a cider sauce.
0:21:28 > 0:21:33So it's quite unusual in the fact that we take the skin off the crowns,
0:21:33 > 0:21:36give it a nice trim, then glue it back on,
0:21:36 > 0:21:40so you get a lovely, crisp layer of skin on the outside,
0:21:40 > 0:21:43but still a beautiful, pink duck underneath.
0:21:43 > 0:21:48The sweetbreads, perfectly trimmed, I don't want any sinew, so when you deep-fry them,
0:21:48 > 0:21:52it's crunchy on the outside and then meltingly tender on the inside.
0:21:52 > 0:21:56Some salt-baked turnips, you don't want any gaps in the dough,
0:21:56 > 0:22:00you don't want the oven heat penetrating into that.
0:22:00 > 0:22:06- You want it to cook in its own steam, in its own juice.- OK.- You've got a lot of work to do. Good luck.
0:22:06 > 0:22:10- I'm sure you'll do well. - Yeah, I'm very excited.
0:22:12 > 0:22:15It looks absolutely beautiful.
0:22:15 > 0:22:20Hopefully, if I can try and get it to look half like that, I'll be all right.
0:22:23 > 0:22:29There's loads of stuff that I've not done before and not cooked before, so this one's going to be hard.
0:22:37 > 0:22:41Dale is making Simon's delicate dessert -
0:22:41 > 0:22:47poached Yorkshire rhubarb with hazelnut crumb, meadowsweet yogurt mousse,
0:22:47 > 0:22:49rhubarb snow,
0:22:49 > 0:22:53sweet cicely syrup and a fine muscovado caramel tuile.
0:22:57 > 0:23:00- So, Dale, dessert...- Yeah.
0:23:00 > 0:23:04The poached rhubarb, you want just a little bit of bite to it.
0:23:04 > 0:23:07You don't want it too hard or too soft.
0:23:07 > 0:23:10The rhubarb snow is quite a tricky process.
0:23:10 > 0:23:16You've got to make a really tasty rhubarb stock, then you've got to spray it into liquid nitrogen,
0:23:16 > 0:23:20then to finish it all off, the dramatic-looking muscovado tuile.
0:23:20 > 0:23:23- It looks ultra-thin as well. - It's very thin, yeah.
0:23:23 > 0:23:27You'll break a lot before you get the ones that you need.
0:23:27 > 0:23:29It looks pretty terrifying.
0:23:32 > 0:23:35I think I'd be silly not to be worried.
0:23:37 > 0:23:41This is the toughest plate of food I've had to replicate so far,
0:23:41 > 0:23:43so this has got to be right.
0:23:46 > 0:23:52The level of complexity in these dishes means that Larkin, Natalie and Dale
0:23:52 > 0:23:56now have five hours' preparation time before service.
0:24:02 > 0:24:07With such a huge task ahead of them, Simon has brought in some of his regular staff
0:24:07 > 0:24:12to step in if the food fails to match his meticulous standards.
0:24:14 > 0:24:18Each time I go on in the competition, it becomes my new favourite day,
0:24:18 > 0:24:23but this is just going to be one of them experiences you'll remember for the rest of your life.
0:24:23 > 0:24:26The adrenaline's flowing at the moment.
0:24:26 > 0:24:30Simon Rogan is somebody that I massively respect and admire.
0:24:30 > 0:24:33Hopefully, he doesn't give me a kicking today.
0:24:35 > 0:24:39The dishes that I've set them today, they're tricky.
0:24:39 > 0:24:44There's no doubt about it. There's lots of things which take a long time to make,
0:24:44 > 0:24:49so if they do make that mistake, it's going to be pretty difficult to catch up and start again.
0:24:56 > 0:25:01Larkin's first job is to make his fennel-flavoured meringues.
0:25:01 > 0:25:07I've never made a meringue before, so it's going to be interesting doing this.
0:25:07 > 0:25:15For the mixture, he has combined fennel juice with icing sugar, egg white powder, fennel pollen
0:25:15 > 0:25:18and xanthan gum, a thickening agent which also helps
0:25:18 > 0:25:22to stabilise the mixture and stop it from splitting.
0:25:25 > 0:25:28You're only going to get one chance at this.
0:25:28 > 0:25:34There won't be enough time to do another batch, so I'm going to try and work as fast as I can.
0:25:40 > 0:25:43I'm not too happy with the shape right now.
0:25:43 > 0:25:46- Whoops!- Don't press down too much.
0:25:48 > 0:25:51- If you get another Silpat, the way I do it...- OK.
0:25:51 > 0:25:55All right, so I'm looking at the meringue on the left
0:25:55 > 0:25:58as I'm poaching the meringue... the new one on the right.
0:25:58 > 0:26:00Get rhythm...
0:26:00 > 0:26:03and you're like a robot.
0:26:05 > 0:26:06OK?
0:26:12 > 0:26:15That's good, a lot better.
0:26:15 > 0:26:21- Do you think you've got enough there now?- Yeah.- You want to see a nice, full tray of meringues, don't you?
0:26:29 > 0:26:33- Larkin, you must love this.- I've been blown away by the dish. Amazing.
0:26:33 > 0:26:37One of the best things, most interesting things I've ever tasted.
0:26:37 > 0:26:41Three-star Michelin chefs in a dining room,
0:26:41 > 0:26:45Simon over your shoulder, what do you want to get out of today?
0:26:45 > 0:26:52I'm really concentrating. I want to cut out any sloppy errors. I'll show you that I can deliver refined food.
0:26:52 > 0:26:56- This is right up your street. Enjoy it.- Cheers.
0:27:02 > 0:27:06Natalie has started the complicated preparation of her duck.
0:27:06 > 0:27:10She begins by removing the skin from the crown.
0:27:11 > 0:27:14I've got to stick this skin on to it,
0:27:14 > 0:27:20but you have to make sure you don't leave all the sinew on it, or it will stick and just ruin the whole dish.
0:27:22 > 0:27:25- So are you ready to start gluing now?- Yeah.
0:27:26 > 0:27:33Using a protein glue, another duck skin that has been slow-cooked in a water bath for 12 hours
0:27:33 > 0:27:35must then be stuck back on to the crown.
0:27:38 > 0:27:41You need to move quite quickly to get the skin glued on.
0:27:41 > 0:27:47You need time for it to bond, at least three hours, so that'll take you right up to six o'clock already.
0:27:58 > 0:28:04Once this bit's been done, I'll feel a little bit better, but there's still loads to crack on with.
0:28:04 > 0:28:09There's still the sweetbreads and the rest of it to get on with and we've got to cook it right,
0:28:09 > 0:28:12so this is only one part of the duck.
0:28:19 > 0:28:21Natalie, main course...
0:28:21 > 0:28:25It's a wicked dish, but there's a lot of processes,
0:28:25 > 0:28:30so I've got to make sure I follow the recipe, otherwise I'll end up screwing it up.
0:28:30 > 0:28:35Tell me about the detail on the plate and what you've got to do to impress Simon.
0:28:35 > 0:28:39I think we've got to put it on with love and care, like Simon said.
0:28:39 > 0:28:43It's got to grow out of the plate and look as natural as possible.
0:28:43 > 0:28:49I wrote down how many mushrooms are on one bit of the plate and the other bit of the plate,
0:28:49 > 0:28:53so I've got it in my memory and I've got to bang it out there.
0:28:53 > 0:28:55- Good luck.- Cheers.
0:29:04 > 0:29:08Dale has completed the first stage of his hazelnut crumb
0:29:08 > 0:29:12and has moved on to his meadowsweet yogurt mousse.
0:29:12 > 0:29:15Foraged in North Yorkshire,
0:29:15 > 0:29:19meadowsweet is a herb with a subtle vanilla flavour.
0:29:20 > 0:29:26I've got to go at this for quite a lot of time, so yeah, it's quite tiring.
0:29:28 > 0:29:31Dale... How are you getting on?
0:29:31 > 0:29:34I'll need a new arm in a minute.
0:29:34 > 0:29:37Dessert, Dale, your favourite course(!)
0:29:37 > 0:29:43I'm becoming accustomed to desserts now. I tasted that dessert and you could've been walking in a forest
0:29:43 > 0:29:48and eating as you went. It was that good. That's what it does. It takes you on a journey.
0:29:48 > 0:29:52Trying to get close to re-creating that is pretty daunting.
0:29:52 > 0:29:57What about Simon's ethos of letting things grow out of the plate and just come up?
0:29:57 > 0:30:01You're very structured. How are you coping with that freedom on the plate?
0:30:01 > 0:30:04It's great. It's a good, new insight.
0:30:04 > 0:30:08So if I can add part of that to my cooking, it'll only strengthen it.
0:30:08 > 0:30:11- Well, good luck.- Cheers.
0:30:16 > 0:30:20Guys, you've got two and a half hours left.
0:30:20 > 0:30:22We really need to crack on.
0:30:22 > 0:30:24Yes, chef.
0:30:26 > 0:30:31I'm a little bit worried because they started off quite slowly.
0:30:31 > 0:30:34They really need to start motoring on.
0:30:45 > 0:30:48After taking over an hour to make the meringues,
0:30:48 > 0:30:52Larkin has finally moved on to the lemon and caper jam.
0:30:52 > 0:30:56Be careful, yeah? Please don't pour it over yourself.
0:30:56 > 0:30:57Whoops!
0:30:57 > 0:31:00It's a time-consuming process.
0:31:00 > 0:31:06First, he has to freeze the lemons in liquid nitrogen, so they can be blitzed to a fine powder.
0:31:09 > 0:31:11Yeah, should be all right.
0:31:13 > 0:31:17- Any more in there?- Yeah. - You've got to work quick.- OK.
0:31:25 > 0:31:28- OK, so that's what you want. - Great, thanks.
0:31:28 > 0:31:31Repeat the process until it's all done.
0:31:31 > 0:31:33This is right up my street right now.
0:31:33 > 0:31:38I just love it. It looks amazing. It's quite therapeutic as well.
0:31:38 > 0:31:40Good stress relief.
0:31:50 > 0:31:53He then melts caster sugar to make a caramel
0:31:53 > 0:31:57which must be taken almost to the point of burning
0:31:57 > 0:32:00before adding the capers and lemon powder.
0:32:15 > 0:32:20The lemon hasn't been blitzed enough. We'll have to start again.
0:32:20 > 0:32:26- Let's get another one pretty quickly. We can do it, but we'll have to move it.- OK.- OK.
0:32:49 > 0:32:55We'll just make half a recipe. That's all we've got enough lemon for. It'll be enough for six plates.
0:33:00 > 0:33:04This jam's really killing me at the moment.
0:33:06 > 0:33:09This time, Larkin has burnt the caramel.
0:33:09 > 0:33:13- You need to...- Another one? - Yeah, another one, quick.
0:33:13 > 0:33:15I'll get rid of this.
0:33:16 > 0:33:19I'm really concerned about Larkin at the moment.
0:33:19 > 0:33:22I mean, he's mucked his jam up twice.
0:33:24 > 0:33:28He has to stay focused, not let his head drop. He's the first up.
0:33:28 > 0:33:31If he goes down, the whole service will go down.
0:33:33 > 0:33:37With just two hours until the guests arrive,
0:33:37 > 0:33:41Larkin must start his jam for the third time.
0:33:42 > 0:33:45I'm a little bit stressed right now.
0:33:48 > 0:33:53There are just a handful of chefs in the UK with three Michelin stars.
0:33:54 > 0:33:57And four of them will be here tonight.
0:33:59 > 0:34:03I don't want them to eat my dishes and think they're inferior.
0:34:05 > 0:34:08I don't want my reputation being slaughtered really.
0:34:18 > 0:34:23Meanwhile, on the main course, Natalie is rushing to make the salt dough
0:34:23 > 0:34:25that will encase her turnips.
0:34:33 > 0:34:39- Your salt pastry, how's it going? - I don't know if that's right. What do you think?- What do YOU think?
0:34:39 > 0:34:45- Do you think it's ready?- I think it needs a bit more arm muscle, then I'll be ready to roll it out.
0:34:45 > 0:34:50It's a bit damp around the outside, so you want to get all that moisture into the centre,
0:34:50 > 0:34:53- then it'll be ready for rolling out.- Brilliant.
0:34:56 > 0:35:00I've got to get it quite thin, but you need to keep it moist at the same time
0:35:00 > 0:35:06because you've got to wrap it around the turnip and cook the turnip inside it.
0:35:06 > 0:35:09I've got to get the pastry perfectly sealed
0:35:09 > 0:35:13because if it falls apart, then it's game over.
0:35:23 > 0:35:28Natalie's doing all right. A lot of her prep's been done. I think she's well on track.
0:35:28 > 0:35:31But she gets a lot of work later on.
0:35:32 > 0:35:37I've got my turnips in the oven. My duck's in the fridge.
0:35:37 > 0:35:39I'm now starting my sauce,
0:35:39 > 0:35:44then I'll prep the other vegetables to finish around plating.
0:35:50 > 0:35:56On the dessert, Dale starts the first stage of his muscovado sugar tuiles.
0:35:58 > 0:36:05First, he makes a caramel which must be heated to exactly 160 degrees.
0:36:12 > 0:36:14It seems to be the right colour.
0:36:14 > 0:36:18Whilst it cools, Dale begins prepping the rhubarb.
0:36:18 > 0:36:23It needs to be quite uniform. I'll just try and get all the batons the same size.
0:36:27 > 0:36:30OK, Dale, where are you at?
0:36:30 > 0:36:34I'm just about to start juicing the rhubarb for the rhubarb snow.
0:36:34 > 0:36:38The muscovado sugar is set, the batons are in the vac-pack.
0:36:38 > 0:36:43- I'm making sure we really push for the last hour and a half.- You'll have to. You've got a bit to do.
0:36:43 > 0:36:46- So push on, yeah? - Yes, chef. Thank you.
0:36:48 > 0:36:51We can't get complacent yet.
0:36:51 > 0:36:56He needs to make his juice, his rhubarb. He needs to spray it into the nitro.
0:36:56 > 0:37:01He needs to pull his sugar. There's a lot of unfinished jobs and he needs to crack on a bit.
0:37:25 > 0:37:28I'm expecting, tonight, a really high standard.
0:37:28 > 0:37:32It's Simon's food. It's going to be right when it comes out.
0:37:33 > 0:37:36They've got a lot to live up to.
0:37:36 > 0:37:40- Nice to meet you.- Hi. How are you doing? Clare. Are you all right?
0:37:40 > 0:37:43It isn't the easiest thing to replicate.
0:37:43 > 0:37:46There's a lot of techniques there that are quite difficult.
0:37:46 > 0:37:50The way I'm going to approach it is with an open mind.
0:37:50 > 0:37:53I want to see they've put pride in what they've plated up.
0:37:53 > 0:37:56It needs to be superb.
0:37:57 > 0:37:59We've got to really push on now.
0:38:01 > 0:38:05With just an hour until the starter is served,
0:38:05 > 0:38:10this is Larkin's last chance to get the caramel for his jam right.
0:38:14 > 0:38:16Yeah, got it.
0:38:19 > 0:38:23Finally, he can move on to his beetroots.
0:38:27 > 0:38:29OK?
0:38:29 > 0:38:32- Yeah, the mandolin...- Oh, dear.
0:38:34 > 0:38:36First-aid box.
0:38:37 > 0:38:40Mandolin one, Larkin nil.
0:38:41 > 0:38:45My turnips have come out. They're cooked, so they're just resting
0:38:45 > 0:38:48before I take them out the shells. Yeah, happy days.
0:38:49 > 0:38:54Natalie's duck has now been in the fridge for three hours,
0:38:54 > 0:38:57but it must cook in the water bath for a further 60 minutes
0:38:57 > 0:39:01before she will know if the skin has bonded successfully.
0:39:07 > 0:39:11- Plenty of responsibility on your shoulders.- Yeah, there is indeed.
0:39:11 > 0:39:14That dish is beautiful, so I want to do it justice.
0:39:14 > 0:39:18- What bit of this worries you the most?- Just the cooking of that duck.
0:39:18 > 0:39:21I just hope it's stuck together.
0:39:28 > 0:39:33Dale is still juicing the rhubarb for his rhubarb snow.
0:39:33 > 0:39:39- That's two kilos of rhubarb to get a kilo of juice. At the moment, we're on 150 ml.- Right, OK.
0:39:48 > 0:39:51Larkin has made his mustard mayonnaise
0:39:51 > 0:39:54and has started cooking his clams,
0:39:54 > 0:39:57but with service fast approaching,
0:39:57 > 0:40:02he hasn't even begun the time-consuming job of flaking the mackerel.
0:40:02 > 0:40:06You really should have your fish well and truly on the way by now,
0:40:06 > 0:40:09so you really need to motor on. I'm getting a bit worried.
0:40:13 > 0:40:17Larkin, the pressure's on for you now a bit, isn't it?
0:40:17 > 0:40:22Yeah, I'm running a little bit behind at the moment, so I need to get a move on and fillet these fish.
0:40:22 > 0:40:26Where should you be and where actually are you?
0:40:26 > 0:40:28The fish should be well done by now.
0:40:28 > 0:40:35- I don't need to tell you how important it is that you do get this on time, do I?- No, Gregg.
0:40:49 > 0:40:53It's going to be technically quite difficult for the chefs to produce.
0:40:53 > 0:40:57It will have the highest quality ingredients here
0:40:57 > 0:41:01and it will demand the highest amount of respect given to the ingredients.
0:41:01 > 0:41:05Hopefully, the amateurs will portray that in the dishes that they produce.
0:41:17 > 0:41:19All right, so how it's going?
0:41:19 > 0:41:24I'm going to take these bones out now and tidy them up and...
0:41:24 > 0:41:29They're a bit of a mess, aren't they? You're wasting all the nice fish.
0:41:29 > 0:41:34You need 60 grams for a portion, so I'm a bit worried you won't have enough.
0:41:37 > 0:41:4025 minutes to go and young Larkin is in trouble.
0:41:40 > 0:41:46There's all these things happening to Larkin. Slowly but surely, he's being unnerved.
0:41:46 > 0:41:48Oh, blimey!
0:41:48 > 0:41:51My natural coolness is being tested.
0:41:51 > 0:41:57We've got some serious people coming for dinner, so I've had to let one of my sous-chefs step in and help.
0:42:00 > 0:42:06I'm a bit stressed right now, to be honest, because service is in ten minutes and I'm still not ready.
0:42:08 > 0:42:12At the moment, he's all over the place,
0:42:12 > 0:42:18but he just needs to cool down, focus, concentrate and hopefully, we'll get there.
0:42:24 > 0:42:28There's a big bunch of different flavours for the starter.
0:42:28 > 0:42:33Although it's quite classic flavours in a way, they won't have seen those techniques before
0:42:33 > 0:42:35or made those things before.
0:42:36 > 0:42:40I've just cooled the plates down in cold water.
0:42:40 > 0:42:46You're putting them on a hot pass. Everything's cold, nice, fresh. You're putting it on a hot pass.
0:42:46 > 0:42:50- Oh!- Come on, Larkin. Don't lose it now, mate. You can do this.
0:42:56 > 0:43:01- You really need to get this out in the next five minutes if you can. - Yes, chef.
0:43:02 > 0:43:04Nearly there.
0:43:10 > 0:43:13Come on, mate, let's go. Go, go, go, go.
0:43:18 > 0:43:22So, one of them on each. Give it some height, yeah?
0:43:22 > 0:43:24This finishes it all off.
0:43:24 > 0:43:27Once again, give it some height.
0:43:29 > 0:43:32A few drops of the coal oil.
0:43:32 > 0:43:34- And off we go?- Service, please!
0:43:41 > 0:43:49- A little bit late, but it looked fabulous.- Thanks, chef.- Well done. - Thanks for your help.- No problem.
0:43:57 > 0:44:00I had an absolutely torrid time out there today.
0:44:04 > 0:44:06It was tough. It was really tough.
0:44:06 > 0:44:10The flaked mackerel is dressed in coal oil
0:44:10 > 0:44:15and served with vintage beetroots, fennel meringues,
0:44:15 > 0:44:18mustard mayonnaise, on a lemon and caper jam.
0:44:22 > 0:44:25It looks amazing, beautiful colours, super bright.
0:44:25 > 0:44:29It does reflect Simon's food quite well. It's precise, but natural.
0:44:39 > 0:44:45I really like the beetroots. Super intense flavour. I really like them, sweet.
0:44:45 > 0:44:50The meringues as well offer another textural element there.
0:44:50 > 0:44:52All the things come together really well.
0:44:52 > 0:44:58A much more complicated dish than I expected it to be, but yeah, it works beautifully.
0:44:58 > 0:45:00It's a really well prepared dish.
0:45:00 > 0:45:04There's not a lot left here because I've eaten most of the starter.
0:45:04 > 0:45:08For me, it's nicely executed.
0:45:14 > 0:45:16I was proud of what I achieved.
0:45:16 > 0:45:22As an amateur cook, cooking a really intricate dish like that is pretty tough, you know.
0:45:22 > 0:45:26I'm a bit annoyed with myself at the moment.
0:45:26 > 0:45:33Simon Rogan, like a massive, massive idol of mine, and I just know I could have done a lot better, you know.
0:45:39 > 0:45:45Back in the kitchen, Dale is about to tackle the most difficult element of his dish -
0:45:45 > 0:45:47the sugar tuiles.
0:45:47 > 0:45:50With his caramel blitzed and re-melted,
0:45:50 > 0:45:53he must gently pull the sugar into delicate shards.
0:46:06 > 0:46:08God, they break so easily!
0:46:21 > 0:46:26Time is of the essence just to make sure I get enough for however many plates I've got.
0:46:37 > 0:46:43- All right? You're doing well. - I'm pleasantly surprised with it. - You're doing really well.
0:46:53 > 0:46:59With her duck cooked, Natalie will finally find out whether the skin has bonded successfully.
0:47:04 > 0:47:08It looks like it's stuck on, so, so far, so good.
0:47:12 > 0:47:19This complex process means you can crisp the skin without discolouring the perfectly pink flesh.
0:47:19 > 0:47:23Right, starters are cleared. OK, you're free to go.
0:47:24 > 0:47:30OK, make sure you carve them beautifully. The duck is the centre piece of this dish.
0:47:30 > 0:47:35- Yeah, that's cooked lovely. Nice and crispy skin. - Thank you, chef.- Very nice.
0:47:37 > 0:47:44- Because these are so big compared to my ones, we'll do them in two bits. Put them on the plate like that.- OK.
0:47:46 > 0:47:52Duck breast, I imagine there's going to be a nice, crispy skin on there, nicely cooked red meat.
0:47:52 > 0:47:58Even for us professionals, sometimes it's tricky because it depends on the duck.
0:47:58 > 0:48:02Two minutes, really. Push on now. Let's get this dish out.
0:48:03 > 0:48:08We were late with the first one. I was hoping to be on time with the next one. Come on, quickly.
0:48:08 > 0:48:12That looks hot enough, yeah. OK, get it up to the pass.
0:48:12 > 0:48:18Sweetbreads aren't easy to cook as well perfectly. I'm not sure if they'll have done that before.
0:48:18 > 0:48:23The salt-baked turnip, you know, it's an old-age technique,
0:48:23 > 0:48:26but it can be difficult. You can overcook or undercook it.
0:48:26 > 0:48:29That's it, speed, speed.
0:48:29 > 0:48:36It can be quite difficult to get it all done perfectly and out at the right temperature.
0:48:36 > 0:48:39You are looking like a pro!
0:48:43 > 0:48:45Remember, naturally on the plate.
0:48:45 > 0:48:48- It's looking really, really good. - Hmm!
0:48:48 > 0:48:51Get it to the table while it's hot.
0:48:54 > 0:48:56Service, please!
0:48:58 > 0:49:01- OK, well done. - Cheers. Thanks, chef.
0:49:08 > 0:49:12I'm really excited that they're tasting something I've cooked.
0:49:12 > 0:49:19I hope it's bang on. I know it looks fantastic, so I'm really pleased with myself.
0:49:19 > 0:49:21I've shocked myself, I think, today.
0:49:21 > 0:49:26Natalie's duck is served with deep-fried duck sweetbreads,
0:49:26 > 0:49:30salt-baked turnips, young leeks with crispy-fried roots,
0:49:30 > 0:49:34chanterelle mushrooms and a cider sauce.
0:49:38 > 0:49:43It's nicely cooked. You see the skin. It seems to be crispy on the top.
0:49:43 > 0:49:46The duck, for me, is nicely cooked, not overcooked.
0:49:46 > 0:49:50I think you've got the countryside on a plate.
0:49:59 > 0:50:04I really like the turnip. I thought that was probably one of the strongest parts of the dish.
0:50:04 > 0:50:11To get all that to come together in time for plating is a difficult thing to do for one person.
0:50:11 > 0:50:17They've butchered the duck very well and getting the skin back on to the breast, they've also done very well.
0:50:17 > 0:50:20The mushrooms are very fresh and the sweetbread too.
0:50:20 > 0:50:26The skin was crispy on the duck, perfectly cooked. Overall, it was a delicious plate of food.
0:50:31 > 0:50:33I'm really happy with today.
0:50:33 > 0:50:39For him to turn round and say that you've done a decent job, what more can you want, really?
0:50:41 > 0:50:47You know, I feel like I've gone away thinking about food a lot differently today.
0:50:48 > 0:50:52It was a great experience and it's something I won't forget.
0:51:02 > 0:51:06Dale is now working on his second batch of tuiles.
0:51:12 > 0:51:17I'm just annoyed with myself now because the first ones were right.
0:51:17 > 0:51:19I'll have to go with what I've got.
0:51:19 > 0:51:24I've got enough just about, hopefully, but I just can't break any.
0:51:24 > 0:51:28It'll be a delicate operation putting the plates together.
0:51:28 > 0:51:32- 20 minutes for dessert, big finale. - Yeah.- Go out with a bang.
0:51:32 > 0:51:36- Ready?- Just the snow left to do. - Shall we do it now?- Yeah.- Let's go.
0:51:38 > 0:51:45To create the rhubarb snow, Dale has to spray the juiced rhubarb into liquid nitrogen.
0:51:45 > 0:51:48It's less stressful than sugar.
0:51:54 > 0:51:59Let's go for it. Remember, we've got to work quickly. Very, very important.
0:52:00 > 0:52:06'Sweet cicely and the meadowsweet, they can be overpowering, but Simon knows what he's doing.'
0:52:06 > 0:52:12It's whether the amateurs know what they're doing with these ingredients and the presentation.
0:52:12 > 0:52:15Spread 'em out, spread 'em out.
0:52:15 > 0:52:19Very nice. I'm in danger of this one being better than mine, actually.
0:52:20 > 0:52:25I'm really looking forward to the dessert. I'm a big fan of Yorkshire rhubarb.
0:52:25 > 0:52:29It can be something very tricky to deal with, to get the texture right.
0:52:29 > 0:52:33If it's under, it can be quite stringy and not nice.
0:52:41 > 0:52:43Amazing. Go, go, go.
0:52:49 > 0:52:54Very good effort on the tuiles. For your first attempt, that's pretty good.
0:52:54 > 0:52:57Service, please!
0:53:00 > 0:53:03Well done, Dale. That was no mean feat, yeah?
0:53:03 > 0:53:05Thank you.
0:53:13 > 0:53:17I feel really happy. It went well, I think.
0:53:17 > 0:53:22But the people that matter are the people eating the food, so I can be happy as Larry at the moment,
0:53:22 > 0:53:27but they could bring me down a peg if they find anything wrong with it.
0:53:27 > 0:53:32Dale's dessert is poached Yorkshire rhubarb with hazelnut crumb,
0:53:32 > 0:53:34meadowsweet yogurt mousse,
0:53:34 > 0:53:37rhubarb snow,
0:53:37 > 0:53:39sweet cicely syrup
0:53:39 > 0:53:41and a muscovado caramel tuile.
0:53:44 > 0:53:48It's a brilliant-looking dish. Great colours, really bright.
0:53:48 > 0:53:53I think it's looking great and I want to go inside...straight.
0:54:02 > 0:54:07On the technical side, the poaching of the rhubarb was really good.
0:54:07 > 0:54:11It's nice and soft. It's not too overcooked and gone to a puree.
0:54:11 > 0:54:17The rhubarb snow is beautifully fresh, just like biting into a fresh piece of rhubarb.
0:54:17 > 0:54:21All the elements are balanced out perfectly. I was really impressed.
0:54:21 > 0:54:27Really tart, the rhubarb, but balanced out really well with the hazelnut and that caramel tuile
0:54:27 > 0:54:31which had just enough bitterness in it to balance everything really well.
0:54:31 > 0:54:36Overall, I feel the chef has nailed the main points of this dessert.
0:54:38 > 0:54:42Yeah, I'm really proud today because it shows me how far I've come.
0:54:42 > 0:54:48I just wanted to put in a good shift and make sure that I did myself justice, really.
0:54:48 > 0:54:50And I think I did that today.
0:54:50 > 0:54:55Plenty of empty plates, plenty of smiling faces, so yeah, I'm smiling too.
0:55:12 > 0:55:16It's been a massive challenge for them today. The menu was not easy.
0:55:18 > 0:55:22Considering that they're three amateurs in an alien environment,
0:55:22 > 0:55:26I think they did an amazing job and they should be commended.
0:55:28 > 0:55:31That was a lovely evening with some amazing food.
0:55:33 > 0:55:39Not one of our finalists would have dreamed that level of cooking was possible a couple of months ago.
0:55:39 > 0:55:41Incredible.
0:55:44 > 0:55:49Today's been an incredible day. Everything that you do is building up to this point.
0:55:50 > 0:55:56I'm glad that I'm able to focus on that final and do what I came here to do which is, hopefully, to win.
0:56:00 > 0:56:05Today was an amazing experience, but honestly, I think I'm lagging behind.
0:56:07 > 0:56:11I've got a lot of work to do, but I'm going to give it my best shot.
0:56:13 > 0:56:17The next time we cook for John and Gregg is the last time.
0:56:17 > 0:56:21To be honest, I don't want it to be the last time.
0:56:21 > 0:56:26I've loved this competition so much that I think I'll be a bit lost without it.
0:56:30 > 0:56:36All they've learnt, culminating in one extraordinary cook-off...
0:56:36 > 0:56:39I'm really excited. I can't wait to crown one of these champion.
0:56:49 > 0:56:54Tomorrow night, it's the final of MasterChef.
0:56:54 > 0:57:00- We're not looking now for an apprentice. We're looking for a master.- Bring it on!
0:57:03 > 0:57:06I am loving these dishes, absolutely loving them.
0:57:06 > 0:57:12- Whoa, Dale! You've picked the pace up a little bit, mate.- Yeah, I'm really, really pushed for time.
0:57:13 > 0:57:16- I've got a lot to do. - Come on, let's go. Push.
0:57:16 > 0:57:20I don't know how you're going to plate your dishes in this mess.
0:57:53 > 0:57:56Subtitles by Red Bee Media Ltd