0:00:02 > 0:00:07'MasterChef is back. Hundreds auditioned. Now the best 50 amateur cooks are through.'
0:00:07 > 0:00:08Let's cook.
0:00:10 > 0:00:12Get your pudding spoon out and man up.
0:00:12 > 0:00:16You either stand out or you're knocked out.
0:00:16 > 0:00:19'Each week, ten new contestants
0:00:19 > 0:00:22'battling for a place in Friday's quarter-final.'
0:00:22 > 0:00:26- I don't want to eat it. - I already feel nervous for them.
0:00:26 > 0:00:28This is just bang!
0:00:28 > 0:00:31'Only the strongest will make it to the final challenges.'
0:00:31 > 0:00:34- Come on, we've got to move now. - Six minutes left.
0:00:35 > 0:00:40- Oh!- Cooking does not get tougher than this.
0:00:51 > 0:00:57'These five amateurs all think they have what it takes to become MasterChef champion.
0:00:59 > 0:01:02'But at the end of today's heat,
0:01:02 > 0:01:05'only the best will become quarter-finalists.'
0:01:05 > 0:01:08In terms of competitiveness,
0:01:08 > 0:01:10I don't trample over other people to achieve goals
0:01:10 > 0:01:12but I certainly would love to win.
0:01:13 > 0:01:16I don't think I've ever felt so determined
0:01:16 > 0:01:19to make sure I do something well and not let everybody down.
0:01:19 > 0:01:23I'm incredibly nervous but I'm ready for that kitchen.
0:01:35 > 0:01:37Welcome to MasterChef.
0:01:39 > 0:01:42This is an amazing opportunity to make the right sort of impression.
0:01:45 > 0:01:51This is the invention test. Your job is to cook for us just one dish,
0:01:51 > 0:01:55whether it be sweet, savoury, brunch dish, lunch dish, picnic.
0:01:55 > 0:01:59One hour. Ladies and gentlemen, let's cook.
0:02:06 > 0:02:10'Today's ingredients include Dover sole,
0:02:10 > 0:02:13'pear, almonds,
0:02:13 > 0:02:16'spinach, filo pastry,
0:02:16 > 0:02:19'potato, grapes,
0:02:19 > 0:02:22'chilli and vanilla.
0:02:23 > 0:02:27'Andrew works as a local government officer in Poole,
0:02:27 > 0:02:29'and lives with his wife and daughter.'
0:02:30 > 0:02:33Having worked in an office for most of my adult life,
0:02:33 > 0:02:36you don't get a sense of achieving something on a daily basis.
0:02:36 > 0:02:40Cooking gives me that pleasure.
0:02:42 > 0:02:45- Tell me about you and food.- About ten years ago, I had a heart attack.
0:02:45 > 0:02:48Eating a lot of processed food and doing a lot of bad things.
0:02:48 > 0:02:50And so food was a way of recuperating from that,
0:02:50 > 0:02:53cooking a daily meal, and so it's grown from there, really.
0:02:53 > 0:02:56- That's a brilliant story! - Thank you very much.
0:02:56 > 0:03:00- What are you making now? - Pear and ginger frangipane tart.
0:03:00 > 0:03:03- There are many similarities between me and you, baldy.- There are.
0:03:03 > 0:03:05Put these on and say, "It doesn't get tougher than this."
0:03:05 > 0:03:08It does not get tougher than this.
0:03:08 > 0:03:11- Yeah.- Ho-ho!
0:03:11 > 0:03:13All right, son. Good luck.
0:03:16 > 0:03:21Andrew is promising us a ginger and pear frangipane tart with a vanilla cream.
0:03:21 > 0:03:25It's either going to be something completely majestic...
0:03:26 > 0:03:28..or we're going to have pear and almond crumble.
0:03:30 > 0:03:32You've had ten minutes.
0:03:36 > 0:03:41'Bank worker Martin uses food to connect with his Italian heritage.'
0:03:42 > 0:03:45I'm half Italian and half Scottish.
0:03:47 > 0:03:52The Italian side of my cooking definitely plays more of a part in what I cook.
0:03:56 > 0:04:01Martin, you look excitable in a sort of happy but scared way.
0:04:01 > 0:04:03Very pleased that I've just taken a fillet off my flat fish,
0:04:03 > 0:04:06because I've never taken fillet off a flat fish before.
0:04:06 > 0:04:10I think it's going to come down to some kind of crispy potato, nice buttery, winey sauce.
0:04:10 > 0:04:14- How good are you? - I wouldn't have entered if I didn't think I had a shot.
0:04:14 > 0:04:19- Whoa! Go on, boy! Like to hear it. Thank you, Martin.- Cheers.
0:04:23 > 0:04:26Martin has decided to walk into MasterChef and give himself the challenge of,
0:04:26 > 0:04:29"Can I fillet a flat fish?"
0:04:29 > 0:04:33He says he's going to pan-fry it. It's going to take a minute, at the most, to cook.
0:04:34 > 0:04:38If you cook that lemon sole for any longer than that, it's going to be dry.
0:04:42 > 0:04:45'Masseuse Sophie learnt to cook with her dad and grandparents,
0:04:45 > 0:04:48'who used to grow their own food.'
0:04:48 > 0:04:53I think I've got a good palate but also quite a creative imagination.
0:04:53 > 0:04:55So I like to take food
0:04:55 > 0:04:58and spin it on its head and do something really different with it.
0:05:02 > 0:05:06Sophie, you look like you have a very clear idea where you're going.
0:05:06 > 0:05:10Yeah, yeah, I do. I'm poaching pears in wine.
0:05:10 > 0:05:12I've toasted the almonds off. I've cut up some grapes.
0:05:12 > 0:05:17I'm going to stuff that into the pear and then I'm going to wrap it up in the pastry.
0:05:17 > 0:05:19What sort of cook are you, Sophie?
0:05:19 > 0:05:23I'm a very traditional cook. I like British produce.
0:05:23 > 0:05:25- Fabulous!- Thank you.
0:05:28 > 0:05:33Sophie's really, really nervous and I hope for her sake that dish works, cos I quite like the idea of that.
0:05:36 > 0:05:40Ladies and gentlemen, you are halfway. 30 minutes left.
0:05:44 > 0:05:48'Car salesman Kieron loves to forage for seasonal food.'
0:05:50 > 0:05:54Growing up in Australia, my mum and dad have been big fans
0:05:54 > 0:05:57of cooking local food. I guess I've just carried that on.
0:06:00 > 0:06:02Kieron, tell me what it is you're making?
0:06:02 > 0:06:07Sole with smoked fish sauce with spinach, pear and red grape salad, with crushed, toasted almonds.
0:06:07 > 0:06:11I love seafood. As a concept of cooking a fish, I'm pretty happy with it.
0:06:11 > 0:06:15- So I thought, "What could possibly go wrong?"- Kieron, why are you here?
0:06:15 > 0:06:18The line of work I'm in at the moment, it's my own business, going well,
0:06:18 > 0:06:20but I'm bored of it, really,
0:06:20 > 0:06:23and would love to open my own little restaurant somewhere
0:06:23 > 0:06:27- and follow my cooking dream. - Cheers, Kieron.- Thanks very much.
0:06:30 > 0:06:34Kieron has just asked the question, "What could go wrong?"
0:06:36 > 0:06:38Well, he's just about to find out.
0:06:40 > 0:06:44Who wants to eat fish with pears? Nobody.
0:06:48 > 0:06:51'28-year-old Farhana's mother
0:06:51 > 0:06:54'has been her strongest foodie influence.'
0:06:59 > 0:07:03My mum is from Bangladesh. I grew up watching her. She's a really good cook.
0:07:05 > 0:07:07I think when she was born,
0:07:07 > 0:07:10she was born with a wooden spoon in her hand, to be honest.
0:07:11 > 0:07:14How are you feeling?
0:07:14 > 0:07:17A bit nervous, really. I think all over the place at the moment.
0:07:17 > 0:07:23- What are you going to make, then? - I'm going to make a really hearty soup with carrots and spinach.
0:07:23 > 0:07:27I'm going to fry the fish to get a bit of colour. I'm going to garnish it with the chilli later on,
0:07:27 > 0:07:32- so it will have a bit of kick to it, as well.- This isn't a European style of food, is it?- No.
0:07:32 > 0:07:36It's a mix of both, really. Yeah, mix of East and West.
0:07:36 > 0:07:38It sounds nice. Will you stop being nervous?
0:07:38 > 0:07:41- Give me a high five.- Thank you. - There, should make you feel better.
0:07:41 > 0:07:43I just hope you guys like it at the end.
0:07:46 > 0:07:49If she can get bags of flavour in that soup,
0:07:49 > 0:07:53and make something really delicious and spicy, ooh, I don't know, I quite like it.
0:07:55 > 0:07:58As long as she doesn't put anything like cream anywhere near it, I'll be happy.
0:08:00 > 0:08:04You've got just eight minutes, contestants, eight minutes left.
0:08:06 > 0:08:09A big variety of dishes today. I'm actually really excited.
0:08:11 > 0:08:15We've got some desserts. Got some soups.
0:08:15 > 0:08:19We've got things actually happening here. Some adventure!
0:08:23 > 0:08:26This is your last two minutes, your last two minutes.
0:08:34 > 0:08:36Right! Stop!
0:08:41 > 0:08:45'Farhana has made a spicy vegetable broth,
0:08:45 > 0:08:49'topped with pan-fried sole fillets, chillies and pouring cream.'
0:08:50 > 0:08:55It is looking like something that was served at an Indiana Jones banquet.
0:08:55 > 0:08:58It's a bit frightening. I'm not quite sure what's underneath it.
0:08:58 > 0:09:00Right. OK.
0:09:09 > 0:09:11I don't think it's quite right,
0:09:11 > 0:09:15but there's some very interesting pearls and gems in your dish.
0:09:15 > 0:09:18I think it's very creative, I think it's really inventive,
0:09:18 > 0:09:22- I wish you hadn't put the cream in because that's really disturbed it. - OK.
0:09:22 > 0:09:26I actually like the sole in there, but not placed across the top in a fillet.
0:09:26 > 0:09:29However, broken up into pieces,
0:09:29 > 0:09:32floating in the broth, is quite pleasant.
0:09:33 > 0:09:38I thought it was OK. But I could've done better.
0:09:42 > 0:09:45'Bank-worker Martin is serving pan-fried fillet of sole
0:09:45 > 0:09:49'and sauteed potatoes on a bed of garlic spinach
0:09:49 > 0:09:51'and a beurre blanc sauce.'
0:10:04 > 0:10:07Martin, you actually might be a decent cook but you've got to calm down a bit.
0:10:07 > 0:10:10Piece of fish like that with its skin on,
0:10:10 > 0:10:13by the time you crisp the skin up, your fish underneath is overcooked.
0:10:13 > 0:10:15Your crispy potatoes
0:10:15 > 0:10:19are no longer crispy because they've been draped with a piece of fish,
0:10:19 > 0:10:23and that has now made them soggy potatoes. Your beurre blanc consistency, brilliant.
0:10:23 > 0:10:27But it's too sharp with lemon. It's a little bit too much.
0:10:27 > 0:10:30However, your spinach is wonderful.
0:10:30 > 0:10:34Your food is well seasoned. Your beurre blanc is well made.
0:10:35 > 0:10:39I think I've shown them that I can put a plate of food together
0:10:39 > 0:10:43that's got a number of good flavours in it and it all works together as a dish.
0:10:44 > 0:10:49'Masseuse Sophie has stuffed a poached pear with grapes and almonds,
0:10:49 > 0:10:52'wrapped it in filo pastry
0:10:52 > 0:10:55'and served it with vanilla cream and pear liquor.'
0:10:57 > 0:11:02- It's lovely. It's really lovely. - Thank you.
0:11:09 > 0:11:13Little bits in here, Sophie, that I really like. I like your invention.
0:11:13 > 0:11:16The almonds and the grapes spilling out of the inside of the pear,
0:11:16 > 0:11:20it's like a surprise bonbon. Your pear is poached really nicely.
0:11:20 > 0:11:22Your syrup needs to be a lot thicker.
0:11:22 > 0:11:26There are mistakes in here but I quite like the fact that you've done what you've done.
0:11:26 > 0:11:28OK. Thank you.
0:11:28 > 0:11:31I'm really impressed by your skill, your invention,
0:11:31 > 0:11:34and some of the flavours in there are delightful.
0:11:34 > 0:11:36Thank you very much.
0:11:37 > 0:11:40I just can't tell you how proud I feel.
0:11:40 > 0:11:43They've tried my food, and overall they seemed fairly pleased.
0:11:45 > 0:11:49'Car salesman Kieron has cooked the whole Dover sole
0:11:49 > 0:11:52'and served it with a smoky fish sauce
0:11:52 > 0:11:55'and a spinach, grape, pear and almond salad.'
0:12:05 > 0:12:09I've got problems. Your fish is really overcooked.
0:12:09 > 0:12:11Really overcooked.
0:12:11 > 0:12:14The sauce isn't very nice.
0:12:14 > 0:12:16It's smoky and it's acidic.
0:12:16 > 0:12:20It's not all over. But you've got your work cut out now.
0:12:22 > 0:12:28The sauce, it tastes of stewed fish, and it's very potent, which is not pleasant at all.
0:12:28 > 0:12:33The salad doesn't work with the dish. I'm sorry to tell you that, Kieron, but it's not right.
0:12:35 > 0:12:37That went terrible. To have them look at your plate
0:12:37 > 0:12:42and say it's not worked is heartbreaking.
0:12:45 > 0:12:48'Andrew has made a pear and ginger frangipane tart,
0:12:48 > 0:12:53'served with sticky lemon sauce and vanilla cream.'
0:13:02 > 0:13:05I think it's great. That lemon sauce I absolutely love.
0:13:05 > 0:13:08I think it's brilliant. And the sweet, crumbly pastry
0:13:08 > 0:13:11with that vanilla cream is a really lovely thing.
0:13:11 > 0:13:14You can cook. And I'm quite excited by you, Andrew.
0:13:14 > 0:13:18For an hour invention test, that's very, very impressive.
0:13:18 > 0:13:21- Well done, Andrew. - Thank you very much.
0:13:22 > 0:13:27It went from blind panic to producing some food on a plate for John and Gregg to taste,
0:13:27 > 0:13:31which I'm delighted about. I thoroughly enjoyed it.
0:13:37 > 0:13:39Thanks very much indeed. Off you go.
0:13:47 > 0:13:50Listen, for me, the best cooks were the pud cooks.
0:13:50 > 0:13:54That's big Andrew and Sophie.
0:13:54 > 0:13:57Great skill. Great skill, good flavours.
0:13:58 > 0:14:01If Andrew continues on the road
0:14:01 > 0:14:04that he's started driving down, I think we might be in for a gem.
0:14:09 > 0:14:14This is the palate test, maybe one of the most important tests in the whole MasterChef competition.
0:14:14 > 0:14:17What we're going to do is cook them a dish, ask them to taste it.
0:14:17 > 0:14:23Today's dish is crumbed venison cutlets, beetroot jalapeno relish,
0:14:23 > 0:14:28and skordalia, wonderful potato puree with lemon and garlic and olive oil.
0:14:28 > 0:14:30This is a very, very tough test. Very tough test.
0:14:32 > 0:14:34So, first off, the beetroot relish,
0:14:34 > 0:14:39frying off some shallots and some beetroot with some walnuts and some parsley stalks and coriander stalks.
0:14:39 > 0:14:44- That's going to cook for about 15 minutes.- There's no way any of the contestants will get beetroot wrong.
0:14:45 > 0:14:48Now, the next process is to get the skordalia on.
0:14:48 > 0:14:51Skordalia is really a mash or puree.
0:14:51 > 0:14:54Cover the potato not with water,
0:14:54 > 0:14:57- but with equal quantities of olive oil and milk.- Right.
0:14:59 > 0:15:02Two big cloves of garlic.
0:15:02 > 0:15:04They could be in trouble there with that potato.
0:15:04 > 0:15:07They must taste the garlic and realise there's olive oil in it.
0:15:07 > 0:15:10OK. So, now my relish.
0:15:10 > 0:15:13I've got some nice colour and the herbs have cooked down.
0:15:13 > 0:15:16To this I'm now going to add some sherry vinegar,
0:15:16 > 0:15:20some sugar to sweeten it.
0:15:20 > 0:15:23And so now it's time to puree the relish, to make the relish.
0:15:28 > 0:15:32So I want a loose puree, because now it's going to go back in the pot,
0:15:32 > 0:15:34I'm going to cook it very slowly to make it more of a jam.
0:15:35 > 0:15:38I'm going to add parsley, chopped parsley.
0:15:41 > 0:15:45So there we have it. Now we're going to puree the potatoes.
0:15:56 > 0:15:58So it's almost like a potato soup.
0:15:58 > 0:16:03- They're all going to be using a pack of butter to make that. - And then add some lemon juice to it.
0:16:05 > 0:16:10The skordalia is the most difficult one out of the lot.
0:16:10 > 0:16:15Potato is now ready. We are now going to crumb the cutlets.
0:16:15 > 0:16:19So, flour first. Then the egg.
0:16:21 > 0:16:26Then the breadcrumb. Tarragon, sage and chervil.
0:16:35 > 0:16:37Beautiful golden brown.
0:16:38 > 0:16:42What I don't want to see is burnt breadcrumbs and raw venison.
0:16:42 > 0:16:44- That would be a crime.- Absolutely.
0:16:48 > 0:16:53And now we need to dress the plate. Take my potato...
0:17:04 > 0:17:08What I would like is a really lovely, clean plate,
0:17:08 > 0:17:12creamy potato, the cutlet crusted on the outside, still pink in the middle,
0:17:12 > 0:17:16and that beetroot relish sweet but also spicy from the jalapeno
0:17:16 > 0:17:19- and woody from the walnuts. - Great dish. Let's get them in.
0:17:33 > 0:17:36Because you guys cooked for us this morning,
0:17:36 > 0:17:39I've cooked something for you.
0:17:42 > 0:17:45All you have to do is eat that dish
0:17:45 > 0:17:51and write down what ingredients you think went to make that dish up.
0:17:54 > 0:17:57Right. Off you go. Let's have a taste.
0:18:05 > 0:18:08I'm under so much pressure to get this right.
0:18:10 > 0:18:12My palate's all over the place at the moment.
0:18:12 > 0:18:15It's a real effort for me to identify these different flavours.
0:18:18 > 0:18:20It's a very difficult test.
0:18:21 > 0:18:25I wouldn't say I was brimming with confidence. Hoping for the best.
0:18:26 > 0:18:31You've got to make the right decision. You've got to figure out what's in there.
0:18:31 > 0:18:34I think with the panic, I could make a mistake.
0:18:37 > 0:18:40I'm just trying to go with my gut instinct.
0:18:40 > 0:18:43I can probably identify maybe 60 to 70 percent of what's going on in there.
0:18:46 > 0:18:49I'm feeling very nervous.
0:18:49 > 0:18:53If you here a big noise, it's me passing out on the floor.
0:18:53 > 0:18:57Nobody has got the meat right.
0:18:57 > 0:19:01Not one person in the room has identified that as a venison cutlet.
0:19:02 > 0:19:06Some people say it's lamb. Most people put down beef.
0:19:08 > 0:19:14Under the cloth on the bench are all the ingredients that went into making this dish.
0:19:14 > 0:19:17But there are some others under there that didn't.
0:19:19 > 0:19:24What we'd like you to do, of course, is cook it.
0:19:25 > 0:19:28At the end of this, two of you will be leaving us.
0:19:34 > 0:19:37'The ingredients have been separated into groups.
0:19:37 > 0:19:39'Those to make the crust,
0:19:39 > 0:19:43'the potato skordalia, the beetroot relish,
0:19:43 > 0:19:47'and a choice of venison and lamb.'
0:19:47 > 0:19:49Last round we had five cooks,
0:19:49 > 0:19:54this round we've got five very scared rabbits in some headlights.
0:19:54 > 0:19:57I panicked a little bit with the meat.
0:19:57 > 0:20:00Probably haven't got it spot on. But just tried my hardest.
0:20:02 > 0:20:04The meat I'm quite confident about.
0:20:04 > 0:20:07So I'm just going to make something that tastes good.
0:20:07 > 0:20:11'Everyone has chosen to cook a venison cutlet,
0:20:11 > 0:20:14'apart from Andrew, who's using the lamb.'
0:20:19 > 0:20:21How you feeling now then, Kieron?
0:20:21 > 0:20:23I just want to get on with it now and do the job
0:20:23 > 0:20:26because I know I can cook and I want to prove to you I can.
0:20:26 > 0:20:28Go on, boy. Get amongst it.
0:20:35 > 0:20:39I believe Sophie's a good little cook, John. She's so nervous, so nervous.
0:20:39 > 0:20:43She's cooked the potatoes in the milk, which is a good start. Nobody else has done that.
0:20:47 > 0:20:53The sauce is an absolute disaster. I have no idea what was in it or the method used to make it.
0:20:54 > 0:20:59Martin thinks the skordalia, that lemon, olive oil and potato, is like an egg sauce.
0:20:59 > 0:21:02He's trying to make a potato hollandaise type idea.
0:21:06 > 0:21:09Andrew is stirring a bowl of brown stuff and adding butter. He's not sure what he's making.
0:21:15 > 0:21:17You've got ten minutes.
0:21:21 > 0:21:24Farhana is the only person cooking that beetroot relish.
0:21:24 > 0:21:27She's released that it's not a raw relish.
0:21:30 > 0:21:33Do you know what I like about you?
0:21:33 > 0:21:38You are tasting and tasting and tasting. What are you doing?
0:21:38 > 0:21:41I don't know. I don't know.
0:21:41 > 0:21:45- You're doing OK.- Yeah. - There is nothing on this bench that worries me more than you.
0:21:56 > 0:21:58You've got under two minutes.
0:22:06 > 0:22:08That's it!
0:22:08 > 0:22:11Your time's up. Stop, please.
0:22:26 > 0:22:30What I'd cooked and what we asked you to reproduce
0:22:30 > 0:22:34was a herb-crusted venison cutlet.
0:22:37 > 0:22:40Served on skordalia,
0:22:40 > 0:22:46and a spiced beetroot, walnut and jalapeno relish.
0:22:48 > 0:22:50Farhana, shall we start with you?
0:23:04 > 0:23:08Your cutlet's cooked really well. I love the crispy outside,
0:23:08 > 0:23:10and the herbs coating it are wonderful and vibrant.
0:23:10 > 0:23:15Your potato was lovely and lemony. Your beetroot relish, not bad at all.
0:23:15 > 0:23:18Look, it's not perfect, but you know what? It's good.
0:23:18 > 0:23:22- Thank you. - Look at me. This is lovely.
0:23:22 > 0:23:27- Thank you.- That cutlet is crunchy on the outside, still lovely and moist inside,
0:23:27 > 0:23:31- that's a lovely combination.- OK.
0:23:31 > 0:23:34I think it went better than the last round.
0:23:50 > 0:23:55Your meat's overcooked. Breadcrumbs are crispy but there's little flavour. They taste of breadcrumbs.
0:23:55 > 0:23:59I don't understand that potato at all, it's got the taste of cheese.
0:23:59 > 0:24:03The beetroot, though, is heavenly. It's sweet and it's really strong with chilli.
0:24:04 > 0:24:08It's dry. It should have a lovely flavour of herbs,
0:24:08 > 0:24:11but it doesn't, there's not enough herbs in there. But I like your relish.
0:24:13 > 0:24:17It was great fun but just really difficult.
0:24:17 > 0:24:20Kieron, let's give yours a go.
0:24:23 > 0:24:26It's a bit crispy.
0:24:28 > 0:24:31And it's raw.
0:24:34 > 0:24:36I'm not sure I can eat that.
0:24:48 > 0:24:51Look, there's pink and then there's not cooked.
0:24:51 > 0:24:55And that is not quite cooked. And the outside is burnt.
0:24:55 > 0:24:59Your beetroot relish lacks loads of seasoning. The potato is good, Kieron.
0:24:59 > 0:25:03That cutlet is undercooked for me,
0:25:03 > 0:25:06and also overcooked on the outside.
0:25:09 > 0:25:13I'm really disappointed with the way it all turned out.
0:25:14 > 0:25:17I've just had a really bad day in the kitchen.
0:25:20 > 0:25:23Martin, your turn.
0:25:28 > 0:25:30I'm going to call you Spudless.
0:25:30 > 0:25:33Mashless. What happened, mate?
0:25:33 > 0:25:37It didn't work. The whole thing was just a sludgy mess.
0:25:49 > 0:25:53There's no herbs within that breadcrumb, there's a tiny bit of rosemary but not enough.
0:25:53 > 0:25:58Then your beetroot relish is really under-seasoned, it needs more vinegar, it needs sugar.
0:25:58 > 0:26:02- You've got the beetroot and that's it.- There's mistakes here, mate.
0:26:02 > 0:26:05Thanks, Martin.
0:26:06 > 0:26:10That was car-crash cooking.
0:26:12 > 0:26:18I got a bit flustered over my sauce and then it all went wrong, really.
0:26:18 > 0:26:20Andrew, let's look at this.
0:26:36 > 0:26:39I need to ask. What is that?
0:26:39 > 0:26:44Potato-crusted lamb cutlet on some beetroot puree.
0:26:44 > 0:26:47I don't like that. I don't like that at all.
0:26:47 > 0:26:52Dill on lamb is not nice at all. The beetroot is very, very sweet.
0:26:52 > 0:26:56I can't recognise this from the cook whose food I enjoyed in the last round.
0:26:58 > 0:27:00I think you completely lost the plot on this.
0:27:00 > 0:27:03Why you didn't do breadcrumbs I'm still not quite sure.
0:27:04 > 0:27:09That went, I think, spectacularly badly.
0:27:10 > 0:27:13It was not my finest hour.
0:27:19 > 0:27:25We only have three places in the next round. And that means that two of you will be leaving the competition.
0:27:25 > 0:27:27Thank you very much. Off you go.
0:27:40 > 0:27:43It's right to say this was a very tough challenge
0:27:43 > 0:27:46because there were processes here which were really quite unfamiliar.
0:27:46 > 0:27:50Farhana seems to have done a pretty good job, really.
0:27:50 > 0:27:54The venison cutlet, cooked really well.
0:27:54 > 0:27:58- I think that Farhana had the best dish in the room.- Yeah, by a mile!
0:27:58 > 0:28:02Kieron did not have an enjoyable time at the invention test.
0:28:02 > 0:28:05He's not had a great time here with the palate test.
0:28:05 > 0:28:08He's overcooked the outside of the meat, he's undercooked the inside of it.
0:28:08 > 0:28:13He needed a strong round this test, he didn't provide one, he's got to go.
0:28:13 > 0:28:17Shall we talk about Sophie? Cos Sophie also had a very, very good invention test.
0:28:17 > 0:28:20I don't think Sophie's cutlet was that bad.
0:28:20 > 0:28:23I think her invention test was fantastic.
0:28:23 > 0:28:25I think Sophie deserves to go through.
0:28:25 > 0:28:28I think this is a toss up between Martin and Andrew.
0:28:28 > 0:28:32I feel slightly embarrassed. Cos I said to you after the invention test,
0:28:32 > 0:28:35Andrew is the man to watch.
0:28:35 > 0:28:39And then Andrew comes in and cooks us a rack of lamb, not even a cutlet,
0:28:39 > 0:28:44with a potato and dill dough covering thing on top. He got it completely wrong.
0:28:44 > 0:28:47But his invention test was very impressive.
0:28:47 > 0:28:51I would love to stay in this competition. I know I've made mistakes in the second round.
0:28:51 > 0:28:55I'd love the opportunity to prove that I'm better than that.
0:28:56 > 0:28:59Now, Martin had an interesting invention test.
0:28:59 > 0:29:02He had a decent sauce with his fish.
0:29:02 > 0:29:06Martin's disappointed me because I thought he was full of promise,
0:29:06 > 0:29:08and now he's had a terrible next round.
0:29:08 > 0:29:10No potato on his plate at all.
0:29:10 > 0:29:13He's managed to burn part of it and it's greasy.
0:29:13 > 0:29:17I know that I can cook well and I just had an absolute disaster hour.
0:29:17 > 0:29:21I would be so frustrated if that sent me home.
0:29:21 > 0:29:24We've narrowed it down but who's it going to be?
0:29:24 > 0:29:28As good as Andrew's invention test was, in this palate test,
0:29:28 > 0:29:32he gets a complete fail. But at the same time, so does Martin.
0:29:47 > 0:29:50Three places in the next round. Two of you are going home.
0:29:59 > 0:30:01The first person leaving us
0:30:01 > 0:30:04- is Kieron.- Thank you.
0:30:10 > 0:30:13The second person to leave us...
0:30:16 > 0:30:21- ..is Martin. Thanks very much, Martin.- Thank you.- Thank you.
0:30:30 > 0:30:33I'm feeling absolutely gutted.
0:30:33 > 0:30:39I just had an absolute shocker in the second round and it came back to bite me.
0:30:40 > 0:30:43I had a bad day. My food didn't come up to scratch.
0:30:43 > 0:30:47But that's not going to stop me cooking and loving food.
0:30:49 > 0:30:53We are now going to send you to a professional kitchen.
0:30:54 > 0:30:58And you are going to cook lunch for paying customers.
0:31:13 > 0:31:17The thing that most worries me is letting the chef down, I suppose,
0:31:17 > 0:31:20and being really shouted at.
0:31:24 > 0:31:26'Andrew, Sophie and Farhana
0:31:26 > 0:31:30'have been sent to One Twenty-One Two restaurant in Whitehall,
0:31:30 > 0:31:34'where they'll be working under executive chef Ben Purton.'
0:31:38 > 0:31:41Morning, guys. 40 customers booked in for lunch today.
0:31:41 > 0:31:45We've only got a couple of hours to get ready. Our customers know the standard of food we have.
0:31:45 > 0:31:50So we're going to get you started, show you exactly what you need to do for today. Let's get on with it.
0:31:53 > 0:31:57'Lunch service is in just three hours.'
0:32:01 > 0:32:06The contestants can expect from service today to be really put through their paces.
0:32:06 > 0:32:09We're really going to find out which ones can hack it and which ones can't.
0:32:09 > 0:32:15'Farhana is cooking a yellow and purple beetroot and caramelised goat's cheese salad,
0:32:15 > 0:32:19'with baby coriander and watercress and crushed almonds.'
0:32:21 > 0:32:25At the beginning, you're just going to start by the normal beetroot on the bottom here.
0:32:25 > 0:32:28Spread it across. Little bit of the golden one on.
0:32:28 > 0:32:32Do exactly the same. I'm just going to turn the gas on a little bit.
0:32:32 > 0:32:35Softens down the goat's cheese, brings out some really nice flavours.
0:32:35 > 0:32:38Two pieces over. They're slightly warm.
0:32:38 > 0:32:40And then just to finish off...
0:32:42 > 0:32:45So this is your ground-up almond.
0:32:45 > 0:32:47It's kind of a rustic drizzle.
0:32:47 > 0:32:49So quite simple to put together,
0:32:49 > 0:32:52and it's getting every single plate looking exactly like that
0:32:52 > 0:32:55- every single time it goes out. - Wow! No pressure.
0:33:01 > 0:33:04I'm most nervous about the timing more than anything,
0:33:04 > 0:33:06and I hope that everything comes together.
0:33:09 > 0:33:14'Sophie is cooking pan-fried sea bass on a couscous cake,
0:33:14 > 0:33:17'with baby courgettes, aubergine, a beurre blanc sauce
0:33:17 > 0:33:20'and a red wine reduction.'
0:33:20 > 0:33:25We want to keep the skin nice and crispy, but the centre of the fish needs to be really nice and soft.
0:33:25 > 0:33:29- If this starts to get overcooked, we won't be serving it to the guests. OK?- Yeah.
0:33:29 > 0:33:32So, for your couscous cakes, golden brown on both sides.
0:33:32 > 0:33:36We're just giving it a nice crust and a nice base for the sea bass to sit on.
0:33:36 > 0:33:39So, when it comes to plating up, you've got your baby courgettes,
0:33:39 > 0:33:43which have just been sauteed off in a little bit of olive oil. Your couscous cake goes in the middle.
0:33:44 > 0:33:49Your sea bass fillet. Baby aubergine and baby courgettes.
0:33:51 > 0:33:55And then we garnish with a little bit of chervil before it goes.
0:33:55 > 0:34:01- That looks delicious. - So, just like that, 20 or 30 times in about 20 or 30 minutes,
0:34:01 > 0:34:04and me and you are going to get on really well.
0:34:04 > 0:34:08- I'll try.- Happy? - Yes, definitely.- Good. Easy.
0:34:10 > 0:34:14This dish is really, really delicate. Lots of different aspects.
0:34:14 > 0:34:18The couscous cake, really delicate, could fall apart quite easily.
0:34:18 > 0:34:20At the moment I'm feeling a bit petrified.
0:34:23 > 0:34:28'Andrew is cooking cheese, olive and sun-dried tomato stuffed chicken breast
0:34:28 > 0:34:32'on a bed of spinach with mashed potato, braised chicken leg,
0:34:32 > 0:34:36'mustard cream and a spinach foam,
0:34:36 > 0:34:38'topped with crispy chicken skin.'
0:34:40 > 0:34:45So we're looking for a nice crispy skin. Turn it over and cook it for a couple of minutes on the other side,
0:34:45 > 0:34:48pop it in the oven, be in the oven for about seven to eight minutes.
0:34:48 > 0:34:52It needs that little bit of extra time in the oven cos it's got the stuffing in the middle.
0:34:52 > 0:34:54- Does it stay in the pan in the oven? - It does.
0:34:56 > 0:34:58So, mash in the middle of the plate.
0:34:59 > 0:35:03On one side of your dish, the sauteed baby spinach.
0:35:03 > 0:35:06On the other side of the mash, braised chicken legs.
0:35:10 > 0:35:14So the sauces for this, a little bit of mustard cream...
0:35:15 > 0:35:19..some spinach foam, we stick that right in the middle.
0:35:20 > 0:35:22And then as a nice finishing touch,
0:35:22 > 0:35:24the skin, pan-fried till crisp...
0:35:26 > 0:35:30- ..in the middle of the mash before it goes out.- Fantastic.- All right?
0:35:30 > 0:35:33It's about being really quick, really clean,
0:35:33 > 0:35:37and you can't undercook the chicken and you can't overcook the chicken.
0:35:39 > 0:35:42I'm really looking forward to cooking this dish.
0:35:42 > 0:35:44Lots of different parts to it. Just keen to have a go.
0:35:53 > 0:35:56We're just about to go for service. Feeling a bit nervous for them.
0:35:56 > 0:36:00They have to get it right and there's no going back.
0:36:04 > 0:36:07OK, guys, loosen up. New order.
0:36:07 > 0:36:10You've got one beetroot followed by one chicken, one sea bass.
0:36:10 > 0:36:12- Yes, chef.- Yes, chef.
0:36:14 > 0:36:18- OK, Farhana, you've got one beetroot, yes?- Yes. Yes, chef.
0:36:25 > 0:36:29A little bit further away from it, and then gently go in
0:36:29 > 0:36:34- and get a nice speckling. Otherwise this bit around here is pure white. - OK.
0:36:43 > 0:36:46- How long, one beetroot?- Ready, chef. - Ready?- Yes.
0:36:46 > 0:36:49- Happy with that?- No, no, no, no.
0:36:53 > 0:36:57- Happy?- Happy.- Good. OK. Take it out to the first table, please.
0:36:57 > 0:37:01- So, your first food that went out looked fantastic.- Brilliant.
0:37:01 > 0:37:05Keep an eye on your goat's cheese and don't forget the crumb. You seem like you're going to forget that.
0:37:06 > 0:37:10It was good. Could have been better.
0:37:10 > 0:37:16There's so many elements to this dish, I just need to be more consistent with everything.
0:37:16 > 0:37:18Main course is two sea bass.
0:37:20 > 0:37:24You got all your garnish for your sea bass coming up? Got two going away now.
0:37:24 > 0:37:25Wahh!
0:37:40 > 0:37:44- Do I need a little bit more on that one?- Yeah, a tiny bit more.
0:37:44 > 0:37:46You need to really work on that drizzle.
0:37:46 > 0:37:52- I know. Sorry, that's useless. - Service! Ready on table five. - Yes, chef.
0:37:52 > 0:37:56Dishes are looking really nice. They need to come together a lot quicker.
0:37:56 > 0:37:58But they look fantastic. So, done. Move everything else out the way.
0:37:58 > 0:38:01The elements of the dish were good.
0:38:01 > 0:38:04A bit more improvement on speed, we'll be fine.
0:38:04 > 0:38:08- OK, guys, listen up. Three chicken. - Yes, chef.
0:38:08 > 0:38:11I feel like chicken tonight.
0:38:16 > 0:38:18Plenty of orders on and plenty of cooking to be done.
0:38:25 > 0:38:28Once you split the chicken breast open, if it looks a little bit dry,
0:38:28 > 0:38:33- get the sauce on the chicken. - My hands are shaking, yes.
0:38:37 > 0:38:41Main courses, table one. One chicken, one sea bass.
0:38:41 > 0:38:45Try and calm the nerves down a bit, cos that's going to go all over the place with the sauce.
0:38:45 > 0:38:48You've got about 15, 20 coming up, so that all over again.
0:38:48 > 0:38:50Guys, go, table one, please.
0:38:50 > 0:38:53The chicken was dry on quite a few of the ones we've served,
0:38:53 > 0:38:57so we're now having to put the sauce over the top, we can't start cooking the chicken breasts again.
0:39:01 > 0:39:05'Halfway through lunch service and the orders are piling up.'
0:39:08 > 0:39:14- Three beetroot followed by three sea bass, one chicken.- ALL: Yes, chef!
0:39:16 > 0:39:21New order. Two beetroot to follow one chicken, one sea bass.
0:39:21 > 0:39:23Yes, chef.
0:39:23 > 0:39:25She's got a lot on at the minute.
0:39:25 > 0:39:29It'll be interesting to see how she manages with the last few dishes before they go out.
0:39:30 > 0:39:34You have to remember everything, every element that goes in,
0:39:34 > 0:39:37you can't forget anything.
0:39:38 > 0:39:41Farhana, how long for those two?
0:39:41 > 0:39:45- Erm, ten seconds. - Ten seconds. Much better.
0:39:46 > 0:39:49- And don't forget the crumb.- OK.
0:39:49 > 0:39:52- The goat's cheese is looking really good. Nicely glazed. - Thank you, chef.
0:39:56 > 0:40:00There's a few little bits where you go awry with the crumb.
0:40:00 > 0:40:03- Apart from that, they look really good.- Thank you very much.
0:40:03 > 0:40:06The more you do, the more consistent you get.
0:40:06 > 0:40:08So I think I've done OK.
0:40:13 > 0:40:17I had the goat's cheese and beetroot salad. It was really lovely.
0:40:17 > 0:40:19And I thought the presentation was really pretty.
0:40:19 > 0:40:23- I need two sea bass, please. - Yes, chef.
0:40:28 > 0:40:31- Five sea basses on order, yeah? - Yes, chef.
0:40:34 > 0:40:38Two sea bass under there and now I've got three more orders to go.
0:40:38 > 0:40:42- So it's all a bit manic! - You got one sea bass coming up?
0:40:56 > 0:40:59- We got a proper drizzle out of you. - SHE LAUGHS
0:41:00 > 0:41:04- Much better on the drizzle. - Thanks, chef.
0:41:04 > 0:41:07- Table 24 away, please. - Yes, chef.- Thank you.
0:41:07 > 0:41:10- I can safely say that's much better. - Thanks, chef.- Pleasure.
0:41:12 > 0:41:16My plating up speed has picked up. It really is just all about confidence,
0:41:16 > 0:41:20just being confident enough to put everything on the plate. You learn that the more you plate up.
0:41:22 > 0:41:25I have to say, it was absolutely perfect.
0:41:25 > 0:41:30Sometimes people overcook fish and it was just very tender and sweet in the middle. Absolutely gorgeous.
0:41:30 > 0:41:35- New order. Two beetroot, main course, two chicken.- Yes, chef!
0:41:38 > 0:41:41'With service coming to a close, this is Andrew's last chance
0:41:41 > 0:41:44'to prove he can cook the chicken properly.'
0:41:47 > 0:41:49Try and control the shakes a little bit.
0:41:49 > 0:41:53I think the shakes are still there. But I'm working with it.
0:42:00 > 0:42:02- Two chicken, table seven.- Yes, chef.
0:42:03 > 0:42:09- So, a bit better. Still slightly dry outside the stuffing, but much better than the last one.- Thank you.
0:42:12 > 0:42:17I had the chicken. It was beautifully cooked. Wasn't dry.
0:42:17 > 0:42:19And I ate it in about 30 seconds.
0:42:19 > 0:42:22Went down really well. Fantastic.
0:42:23 > 0:42:26OK, guys, that's it, we're all done.
0:42:26 > 0:42:29Everyone's been in, everyone's been fed. Thank you very much. Great service.
0:42:29 > 0:42:32- Well done, guys.- Thank you, chef!
0:42:37 > 0:42:39Service was really, really good.
0:42:39 > 0:42:43I've got three guys in my kitchen that have never been in this environment before,
0:42:43 > 0:42:46I got 45 happy customers. Very happy.
0:42:48 > 0:42:53Farhana did really well. She had a few issues with the caramelisation of the goat's cheese.
0:42:53 > 0:42:56Towards the end, she was flying. She did very well.
0:42:58 > 0:43:01I feel great. It was so intense at times.
0:43:01 > 0:43:04But I stayed calm.
0:43:06 > 0:43:09Sophie was good. She got a bit muddled with timings and speed,
0:43:09 > 0:43:13but again, towards the end, she was producing the dishes exactly as we asked her to do.
0:43:15 > 0:43:19I feel amazing. I feel like I'm on an absolute high right now.
0:43:21 > 0:43:25Andrew had a little bit of a panic in the middle. His chicken came out dry.
0:43:25 > 0:43:30Once we'd showed him that was a problem, he managed to fix it, which was really good to see.
0:43:32 > 0:43:37It was hot, hectic, lots of jobs to do, lots of people to keep happy, and I thoroughly enjoyed it.
0:44:16 > 0:44:19Good to see you back.
0:44:19 > 0:44:22You're cooking your own food. I love that. It makes me excited.
0:44:25 > 0:44:28You know what you've got to do, your two courses.
0:44:28 > 0:44:31Two places in the quarter-final up for grabs.
0:44:31 > 0:44:34Ladies and gentlemen, one hour, let's cook.
0:44:38 > 0:44:43These three today have to prove that they can hold their nerve and be consistent.
0:44:44 > 0:44:48Their own two courses and I want something knocking on the door of special.
0:44:52 > 0:44:55Cooking my own food, it's a great opportunity, isn't it?
0:44:56 > 0:44:59I'm quite excited, actually.
0:44:59 > 0:45:03I'm not just cooking for anybody, I'm cooking for John and Gregg.
0:45:05 > 0:45:08Farhana, can you tell us what you're going to cook for us?
0:45:08 > 0:45:13Cucumber noodles with salmon balls and tamarind sauce.
0:45:13 > 0:45:17- And then the other course, the main course is?- Pan-fried duck seasoned with garam masala,
0:45:17 > 0:45:22butternut squash to go with my raspberry chutney and savoy cabbage tempura.
0:45:22 > 0:45:26It's all my own creation. It's got a flavour of East and West.
0:45:26 > 0:45:29It's got my love, my passion, my heart and soul, everything in it.
0:45:29 > 0:45:32Everything I'm putting on a plate for you guys to try.
0:45:38 > 0:45:41I do like the sound of Farhana's food.
0:45:41 > 0:45:44Those little salmon fish balls that she's frying.
0:45:44 > 0:45:48I think that sounds delightfully light and flavoursome.
0:45:54 > 0:45:5515 minutes has gone.
0:46:02 > 0:46:05I feel confident about cooking my own food for John and Gregg.
0:46:05 > 0:46:11I think I understand how the favours should work, and I hope that comes across to them.
0:46:12 > 0:46:14What are your dishes today?
0:46:14 > 0:46:17Mushroom stroganoff with the basmati rice
0:46:17 > 0:46:23and then follow that with some duck in a plum reduction with some mashed potato and sauteed spinach.
0:46:23 > 0:46:26- Why would you pick these two dishes? - Duck is my particular favourite.
0:46:26 > 0:46:31The basmati rice dish is a family favourite mid-week staple.
0:46:31 > 0:46:34Look, we know you've got a bit to prove after the palate test.
0:46:34 > 0:46:38- We took a risk on you. You're not going to let us down, are you? - I'm certainly going to try not to.
0:46:40 > 0:46:45We know that duck goes very well with fruity, tangy sauces.
0:46:45 > 0:46:48But you've got to get the right balance of sweetness and tanginess.
0:46:53 > 0:46:55You are halfway.
0:46:58 > 0:47:02I've tried to take the cooking that I love doing at home,
0:47:02 > 0:47:05and really take it up another notch.
0:47:05 > 0:47:09So I'm really testing myself with my dishes.
0:47:11 > 0:47:15Two courses, Sophie. What are you going to cook that's going to wow us, knock our socks off?
0:47:15 > 0:47:18Well, I'm going to make you a pulled ham hock fritter,
0:47:18 > 0:47:22with piccalilli and quail's eggs.
0:47:22 > 0:47:25And for my main, I'm going to make you a posh fish and chips.
0:47:25 > 0:47:28It's fish and chips with a twist. I'm not battering the fish
0:47:28 > 0:47:33and I'm also making a minted pea puree for it all to sit on. But it will look really different.
0:47:33 > 0:47:38- Quail's eggs, what are you going to do with them?- I'm going to hard-boil them so they're still soft inside.
0:47:38 > 0:47:40Have you given yourself enough time to be able to peel the eggs?
0:47:40 > 0:47:44Oh! Goodness knows. Fingers crossed.
0:47:50 > 0:47:55We've seen Sophie be creative and inventive before, we saw that in the invention test.
0:47:58 > 0:48:03Now how successful is she going to be at being inventive with these traditional British ideas?
0:48:07 > 0:48:09Just five minutes.
0:48:13 > 0:48:15This is your last three minutes.
0:48:17 > 0:48:19If you don't get the food on the plate now, we'll call time
0:48:19 > 0:48:22and you'll be crying your eyes out. Move it!
0:48:29 > 0:48:34Time's up! Stop. Stop! Stop! I kept... How many times did I call it?
0:48:37 > 0:48:41- What's got to go on there? - Tempura and the sauce.
0:48:41 > 0:48:44Put it on and be very, very quick, please. It is cooked.
0:48:46 > 0:48:48OK.
0:48:54 > 0:48:58'Farhana has made salmon balls on a bed of cucumber noodles,
0:48:58 > 0:49:03'with a sesame and tamarind sauce and crispy salmon skin.'
0:49:13 > 0:49:15Farhana, I really like that sauce,
0:49:15 > 0:49:19sour tamarind sauce with a smokiness coming from the tahini, that sesame seed paste.
0:49:19 > 0:49:23Your salmon balls are a very, very interesting texture.
0:49:23 > 0:49:27They sit quite nice on those strips of cucumber. But they're a bit dry.
0:49:29 > 0:49:33I love the skin, the crispy skin with salt, I think that's a lovely texture.
0:49:33 > 0:49:37I've got an issue with this cucumber because it releases so much juice.
0:49:37 > 0:49:40It's making everything wet and slushy.
0:49:40 > 0:49:42You'd have been better off with just noodles.
0:49:44 > 0:49:50'Farhana's main course is pan-fried duck with spiced butternut squash,
0:49:50 > 0:49:54'savoy cabbage tempura and spicy raspberry chutney.'
0:49:54 > 0:49:56We let you carry on after we called time.
0:49:56 > 0:50:02Really we should be only tasting the duck and the squash.
0:50:07 > 0:50:10Around your butternut squash you have a collection of spices,
0:50:10 > 0:50:15and it's all smoky and it's warming and there's chilli, and that's what's holding this dish together.
0:50:15 > 0:50:18Your duck is cooked beautifully. It's got a lovely crispy skin on it.
0:50:18 > 0:50:23And then you've got the sharp, sweet, raspberry relish, and it's really tasty.
0:50:23 > 0:50:25I even like your cabbage tempura.
0:50:25 > 0:50:29I think your flavours are vibrant, I think it's a really interesting dish.
0:50:29 > 0:50:31Thank you. Made my day.
0:50:31 > 0:50:35The tempura has burnt bits around the edge, so it tastes bitter.
0:50:35 > 0:50:38Other than that, I really enjoyed it.
0:50:40 > 0:50:45Both of my dishes, I think I pushed the limit with timings, with skills,
0:50:45 > 0:50:50with flavours, with everything. I hope I've done enough.
0:50:54 > 0:50:58'Sophie has made pulled ham hock and breadcrumb fritters
0:50:58 > 0:51:02'with a piccalilli sauce, garnished with micro herbs.'
0:51:02 > 0:51:06- What's missing?- I didn't have time at the end and I had the shakes
0:51:06 > 0:51:10and I couldn't get the shells off the quail's eggs, so they're missing. I'm sorry.
0:51:20 > 0:51:22I really, really like that.
0:51:22 > 0:51:25I get a slight crisp texture and then it's really soft inside,
0:51:25 > 0:51:29well seasoned, and that lovely piccalilli sauce is so sharp.
0:51:29 > 0:51:34- My sort of food, that is. I really, really like that.- Thank you.
0:51:34 > 0:51:37Your fritters themselves are interesting.
0:51:37 > 0:51:39I'm not as in love with them as Gregg is.
0:51:39 > 0:51:43I think it's a little bit stodgy for me. But interesting.
0:51:45 > 0:51:49'For her main, Sophie has made posh fish and chips,
0:51:49 > 0:51:52'pan-fried pollock with minted pea puree,
0:51:52 > 0:51:57'pommes Parisienne, capers and a tartar vinaigrette.'
0:51:58 > 0:52:00Whoa! Sophie, your fish is not cooked.
0:52:12 > 0:52:17- You've got so many nice ideas. What a terrible shame.- I know.
0:52:17 > 0:52:19Crispy potatoes with nicely-cooked pollock,
0:52:19 > 0:52:23we'd have been asking you where you want your quarter-final invitation sent.
0:52:23 > 0:52:26As it is, we have got seriously undercooked fish.
0:52:27 > 0:52:32But what is delicious is that pea puree spiked with the saltiness of those capers,
0:52:32 > 0:52:36and the sharp sourness of those wonderful gherkins.
0:52:36 > 0:52:39It's a delicious thing. I might even nick that idea.
0:52:39 > 0:52:41I like it that much.
0:52:41 > 0:52:45I might cook my fish a little bit better than you and I'd make somebody lots of chips.
0:52:48 > 0:52:50I think I chose the right dishes.
0:52:50 > 0:52:55I just don't think I cooked them well enough.
0:52:57 > 0:53:01'Andrew's first course is mushroom and tarragon stroganoff
0:53:01 > 0:53:03'with rice and peas.'
0:53:12 > 0:53:14I'm sorry, that dish isn't working.
0:53:14 > 0:53:18It's not working because the mushrooms have a texture of greasiness,
0:53:18 > 0:53:21it splits or something's gone wrong with the sauce.
0:53:21 > 0:53:26Your sweet peas in the rice I think is great, but those mushrooms are not vibrant enough.
0:53:27 > 0:53:30I like your rice and your peas,
0:53:30 > 0:53:34but I don't like the mushrooms. I don't like the taste very much.
0:53:37 > 0:53:41'Andrew's main course is pan-fried duck on a bed of spinach
0:53:41 > 0:53:46'with mashed potato, poached plums and a plum sauce.'
0:53:48 > 0:53:50Your duck's undercooked.
0:53:56 > 0:53:59I like your plum sauce. It's spicy, it's thick.
0:53:59 > 0:54:02And your mashed potato, wonderfully smooth.
0:54:02 > 0:54:05I think the whole thing works really, really well together.
0:54:05 > 0:54:09Now I want to jump across the bench and strangle you because you didn't cook your duck properly!
0:54:11 > 0:54:14The duck's undercooked so you can't eat it,
0:54:14 > 0:54:17but the plum sauce is an absolute star.
0:54:17 > 0:54:19So is the spinach, so is the mash.
0:54:19 > 0:54:25You are a couple of minutes away from a real champion dish there with that duck. It's such a shame.
0:54:28 > 0:54:30I don't think it went as well as I'd hoped.
0:54:32 > 0:54:35To undercook the duck was disappointing.
0:54:38 > 0:54:41We've only got two quarter-final places to give.
0:54:42 > 0:54:44Thank you. Off you go.
0:54:59 > 0:55:02A day full of invention and creativity. But you know what?
0:55:02 > 0:55:05We wanted consistency and we did not get it.
0:55:05 > 0:55:08We had some exciting cookery and some really fresh idea,
0:55:08 > 0:55:11but we also had cooks who'd stupidly took their eye off the ball.
0:55:12 > 0:55:17Farhana gave me one knock-out duck dish that I really enjoyed,
0:55:17 > 0:55:20but the salmon starter, I could take it or leave it, John.
0:55:20 > 0:55:23The problem is, you can't ignore Farhana's skill,
0:55:23 > 0:55:27not with the spiciness of that duck, not with the invention test, not with the palate test.
0:55:27 > 0:55:29Farhana is a very interesting cook,
0:55:29 > 0:55:32- and despite her mistakes, I think she's the most accomplished. - I totally agree.
0:55:33 > 0:55:38I believe Sophie to be a wonderfully inventive cook, John.
0:55:38 > 0:55:40I really like her ideas.
0:55:40 > 0:55:43Her ham fritters, I thought they were fabulous.
0:55:43 > 0:55:48The fish and chips was a really good idea. But the fish wasn't cooked!
0:55:48 > 0:55:51- She ran out of time! - We know Sophie's really inventive.
0:55:51 > 0:55:53What she needs to do now is stop making the silly mistakes,
0:55:53 > 0:55:56get her timing right, concentrate.
0:55:56 > 0:55:59I just think to get through to the next bit
0:55:59 > 0:56:01would just be absolutely incredible.
0:56:02 > 0:56:04Really interesting ideas from Andrew.
0:56:04 > 0:56:08Mushroom stroganoff and the rice, I've got to say, it didn't work.
0:56:08 > 0:56:10Those mushrooms were overcooked, bitter, burnt.
0:56:10 > 0:56:13I liked the rice and peas, but is that enough?
0:56:13 > 0:56:16The duck dish, you know, was so well made.
0:56:16 > 0:56:20I mean, the star of that dish was the luxurious, beautifully spiced plum sauce.
0:56:20 > 0:56:24Very good mashed potato. Duck undercooked from him.
0:56:24 > 0:56:26Oh, Andrew!
0:56:26 > 0:56:28A place in the next round would mean the absolute world.
0:56:28 > 0:56:33We've all made mistakes. It really is on a knife edge, absolute knife edge.
0:56:33 > 0:56:36Andrew or Sophie? Which one are we going to take the risk with?
0:56:36 > 0:56:39Because I think both of them are a risk.
0:56:39 > 0:56:42I don't know. It's a big call. We're talking about a quarter-final.
0:56:57 > 0:57:00Unfortunately, one of you is leaving us.
0:57:04 > 0:57:08The contestant leaving us is...
0:57:17 > 0:57:20..Andrew. I'm sorry, Andrew.
0:57:22 > 0:57:24Oh, my God.
0:57:27 > 0:57:31I'm tired. I'm happy to have taken part.
0:57:33 > 0:57:36No regrets. I certainly gave it everything I've got.
0:57:38 > 0:57:40That, of course, makes you two quarter-finalists.
0:57:40 > 0:57:43Congratulations. Very, very well done.
0:57:47 > 0:57:50I'm so happy!
0:57:51 > 0:57:54I'm kind of starting to believe
0:57:54 > 0:57:56maybe I can make it happen.
0:57:58 > 0:58:00I'm absolutely over the moon.
0:58:00 > 0:58:04I don't think I've ever had such wonderful news in my whole life.
0:58:08 > 0:58:15'Tomorrow night, Sophie and Farhana will join previous heat winners Jill and Paul
0:58:15 > 0:58:18'as they fight to stay in the competition.'
0:58:18 > 0:58:23- Come on!- Mm! That's really nice! - I really didn't like that at all.
0:58:29 > 0:58:33Subtitles by Red Bee Media Ltd
0:58:33 > 0:58:34.