0:00:02 > 0:00:08MasterChef is back. Hundreds auditioned, now the best 50 amateur cooks are through.
0:00:08 > 0:00:10Let's cook.
0:00:10 > 0:00:13Get your pudding spoon out and man up!
0:00:13 > 0:00:16You either stand out or you're knocked out.
0:00:16 > 0:00:22Each week, ten new contestants battling for a place in Friday's quarter-final.
0:00:22 > 0:00:24I don't want to eat it!
0:00:24 > 0:00:26I already feel nervous for them.
0:00:26 > 0:00:28This is just...bang!
0:00:28 > 0:00:31Only the strongest will make it to the final challenges.
0:00:31 > 0:00:33Come on, we've got to move now!
0:00:33 > 0:00:35You've got six minutes left!
0:00:36 > 0:00:37Oh!
0:00:37 > 0:00:41Cooking does not get tougher than this!
0:00:51 > 0:00:54These five amateurs all think they have what it takes
0:00:54 > 0:00:56to become MasterChef.
0:00:58 > 0:01:03At the end of today's heat, only the best will become quarter-finalists.
0:01:05 > 0:01:08I am so thrilled to be here. It still feels like a dream.
0:01:08 > 0:01:13If I wait here any longer, I'm just going to explode with excitement.
0:01:13 > 0:01:15This is it. This is my chance.
0:01:15 > 0:01:19I think I've got what it takes to win this competition.
0:01:19 > 0:01:22I'll give it my damnedest. I'll do my damnedest.
0:01:22 > 0:01:26I love cooking. Did I want to see if I was any good? Sort of.
0:01:26 > 0:01:29Am I frightened that I'm doing it? Yes!
0:01:42 > 0:01:48This could be the start of something absolutely incredible.
0:01:48 > 0:01:52You are going to cook for us one dish.
0:01:52 > 0:01:56It can be sweet, it can be savoury, it can be anything you like.
0:01:56 > 0:02:01One hour to demonstrate some skill and some potential!
0:02:01 > 0:02:03Let's cook!
0:02:06 > 0:02:11Today's ingredients include minced beef, ciabatta,
0:02:11 > 0:02:15sherry, cream, onions, mushrooms,
0:02:15 > 0:02:19courgette, red pepper,
0:02:19 > 0:02:22parsley and potatoes.
0:02:23 > 0:02:27Butcher's son Dave cooked his first dinner party with
0:02:27 > 0:02:29a friend at the age of 11.
0:02:29 > 0:02:34We refused anyone access to the kitchen and we made minestrone soup
0:02:34 > 0:02:38and beef bourguignon, and I remember it being a massive ordeal.
0:02:38 > 0:02:40And that's where it started.
0:02:42 > 0:02:46- You were a bit slow getting started, Dave. What was happening?- Yeah.
0:02:46 > 0:02:49I looked at the ingredients and I knew straight away that
0:02:49 > 0:02:52I was going to completely go blank, which is exactly what I did.
0:02:52 > 0:02:57- What went through your mind?- Um... Where's the exit?
0:02:57 > 0:03:00- What have you decided to make? - I'm going to be doing a slider.
0:03:00 > 0:03:02I'm not sure whether I'm going to put a top on it.
0:03:02 > 0:03:04I've parboiled some potatoes.
0:03:04 > 0:03:08Basically, burger and chips, of a sort. With a relish.
0:03:08 > 0:03:10What do you love to cook at home?
0:03:10 > 0:03:13I like, sort of, molecular gastronomy and the precision.
0:03:13 > 0:03:16- I've got a water bath which I use regularly.- Do you?
0:03:16 > 0:03:20- Yeah.- How good are you then, Dave? You sound like...- I don't know.
0:03:20 > 0:03:23The problem is everybody who eats my food is family and friends.
0:03:23 > 0:03:28I'm hoping they're not just being nice to me. I won't cook for them again if they are!
0:03:31 > 0:03:36Dave is making a slider. It's a tiny little burger on a handmade tiny bun.
0:03:36 > 0:03:40Delicious. I like good sliders, but they've got to be done well.
0:03:42 > 0:03:46Your first 12 minutes of MasterChef have disappeared.
0:03:49 > 0:03:53Singer-songwriter Shivi draws on her Latin-American, Trinidadian
0:03:53 > 0:03:58and Indian roots as inspiration for her food.
0:03:58 > 0:04:01I'm going to try to be organised, but I can't promise anything.
0:04:01 > 0:04:03I don't know. I'm a bit mad.
0:04:06 > 0:04:11- Shivi, you appear to be a bit of a bundle of energy.- Am I?
0:04:11 > 0:04:14I just want to show that I can do something wonderful
0:04:14 > 0:04:17and not do anything drastically wrong.
0:04:17 > 0:04:19What have you decided to cook for us?
0:04:19 > 0:04:22Mushrooms stuffed with an Italian mince,
0:04:22 > 0:04:26served with a chargrilled vegetable salad and a light dressing.
0:04:26 > 0:04:29- Who do you cook for?- My dad, my dog.
0:04:29 > 0:04:31The dog eats the leftovers.
0:04:31 > 0:04:34Could you cook for me and John better than you cook for the dog?
0:04:34 > 0:04:36No! The dog eats well!
0:04:36 > 0:04:38The dog eats well!
0:04:41 > 0:04:44Shivi, I think, is in dangerous territory here.
0:04:44 > 0:04:48How do you make a mushroom filled with mince taste delicious?
0:04:51 > 0:04:54Ladies and gentlemen, you are halfway.
0:04:56 > 0:05:00Barman Neil uses his expertise in creating cocktails to
0:05:00 > 0:05:02influence the flavours in his food.
0:05:02 > 0:05:05I'd either like to have a bar that does amazing food or a restaurant
0:05:05 > 0:05:09that does amazing drinks. All achievable, as far as I'm concerned.
0:05:11 > 0:05:14Neil, you look like you might be a bit of a cook.
0:05:14 > 0:05:17I can knock a dish together when given the chance!
0:05:17 > 0:05:18What are you making now?
0:05:18 > 0:05:21A cottage pie, but I'm making a little pickle on the side,
0:05:21 > 0:05:24something to freshen it up a bit, and some courgettes
0:05:24 > 0:05:27- on the side.- Do you think there are links between drinks and food?
0:05:27 > 0:05:30You've got to have a good palate either way.
0:05:30 > 0:05:32- You've got to balance it. - How good is your palate?
0:05:32 > 0:05:35I'd say it's pretty good.
0:05:35 > 0:05:39Neil has made cottage pie, he's piped the topping,
0:05:39 > 0:05:41it looks really professional.
0:05:41 > 0:05:44It's what that meat filling is going to be like.
0:05:44 > 0:05:48If it's delicious, maybe we've discovered someone really exciting.
0:05:50 > 0:05:52Transcriber Helen owns hundreds of cookbooks
0:05:52 > 0:05:57and once hosted a six-course dinner party for her friends.
0:05:57 > 0:06:00I'll cook for 20 hours and do six courses, it's fine,
0:06:00 > 0:06:02cos I know I can get it all done.
0:06:03 > 0:06:07How good I am in the space of an hour is another matter!
0:06:11 > 0:06:13Helen, what are you going to make?
0:06:13 > 0:06:17I'm going to make some meatballs with, like, a fire-roasted pepper sauce.
0:06:17 > 0:06:21- Kind of tapasy.- Why MasterChef?
0:06:21 > 0:06:25- Why MasterChef? Um... - What's burning in the oven there?
0:06:25 > 0:06:27Um, listen.
0:06:27 > 0:06:32If you want to win MasterChef, toast might be a good thing to master!
0:06:32 > 0:06:33All right, Helen?!
0:06:36 > 0:06:39Meatballs are a wonderful thing. They need to be moist.
0:06:39 > 0:06:43They need to be seasoned really well. But we have an issue.
0:06:43 > 0:06:48Inside those meatballs is loads and loads of raw onion. Really?
0:06:54 > 0:06:56SHE LAUGHS
0:06:59 > 0:07:01You've got 15 minutes left.
0:07:03 > 0:07:07Salesman Bertie was raised in a family of cooks
0:07:07 > 0:07:11and loves to immerse himself in the kitchen.
0:07:11 > 0:07:14Ideally, I'd quite like to have a glass of wine
0:07:14 > 0:07:17and the radio in the background, and I'd be doing it nice and slowly,
0:07:17 > 0:07:21but I'm aware that my presentation could do with some tarting up,
0:07:21 > 0:07:25- if you know what I mean. - HE CHUCKLES
0:07:25 > 0:07:27What are you cooking?
0:07:27 > 0:07:31A sort of burger with a bit of toasted ciabatta
0:07:31 > 0:07:34and a sort of Spanishy, sherry, creamy sauce.
0:07:34 > 0:07:36What do you love to cook?
0:07:36 > 0:07:38Anything that grabs me on the morning, really.
0:07:38 > 0:07:41You could go through a spell of deciding to cook French
0:07:41 > 0:07:42and that'd be marvellous.
0:07:42 > 0:07:47- How far do you think you can go in the competition, seriously? - I'd like to take it all the way.
0:07:49 > 0:07:53What I'm really happy about is we have a Bertie Burger.
0:07:53 > 0:07:56But Bertie's the only person who thinks burger goes with a pepper sauce
0:07:56 > 0:08:01with cream and sherry. Oh... I don't know.
0:08:05 > 0:08:06Get it on a plate.
0:08:17 > 0:08:19That's it. Finished. Thank you.
0:08:28 > 0:08:32First up is policeman Dave, with his take on a slider.
0:08:32 > 0:08:37A small beefburger on toasted ciabatta, served with cubed chips
0:08:37 > 0:08:39and a sweet pepper relish.
0:08:39 > 0:08:41A slider, it's one mouthful.
0:08:41 > 0:08:44This is not quite a burger, either. It's halfway.
0:08:44 > 0:08:46But I like the look of it, Dave.
0:08:52 > 0:08:56Dave, your meat is really well seasoned,
0:08:56 > 0:09:00then you've got this roasted pepper relish going beautifully with
0:09:00 > 0:09:02that wonderful meatball of yours.
0:09:02 > 0:09:05You've made me a proper chip, they're great.
0:09:05 > 0:09:10It's absolutely bang on for an invention test. Delicious.
0:09:10 > 0:09:13That's really good, Dave, it's a proper meal.
0:09:13 > 0:09:16Soft, well seasoned burger. The relish you made is sweet.
0:09:16 > 0:09:19The chips are crispy. Well done!
0:09:19 > 0:09:22I'm just very happy I've not let myself down.
0:09:22 > 0:09:24I've done what I like doing.
0:09:24 > 0:09:27But I'm just going to take it one step at a time.
0:09:28 > 0:09:32Singer-songwriter Shivi has made a minced beef-stuffed mushroom,
0:09:32 > 0:09:36served with a chargrilled vegetable salad and garlic ciabatta.
0:09:43 > 0:09:46The mushroom with the mince, which is the main thing, doesn't work.
0:09:46 > 0:09:51The mince is dry, and the mushroom is so juicy that it's just watery.
0:09:51 > 0:09:55I think the best thing on your plate are those rich roast peppers with
0:09:55 > 0:09:58the garlic toasted bread. I think that's delicious.
0:09:58 > 0:09:59But in the middle of that plate,
0:09:59 > 0:10:02we've got a mushroom which is burnt underneath,
0:10:02 > 0:10:04inside, we've got minced beef which has been boiled in red wine
0:10:04 > 0:10:08and has no seasoning at all. Sorry, I've got to tell you the truth.
0:10:08 > 0:10:10It's not for me.
0:10:10 > 0:10:15It was a complete disaster. I just tried to do too much.
0:10:15 > 0:10:18I should have just stuck with what I knew. It just blew up in my face.
0:10:18 > 0:10:19Oh!
0:10:20 > 0:10:25Assistant bar manager Neil has made cottage pie, served with toasted
0:10:25 > 0:10:30herb ciabatta and a sherry-pickled onion and courgette salad.
0:10:31 > 0:10:34I saw you piping the potato on top of that mixture and I thought,
0:10:34 > 0:10:35"Whoa, this is good."
0:10:35 > 0:10:37It's the meat filling I'm interested in,
0:10:37 > 0:10:39because I didn't see what you did with it.
0:10:45 > 0:10:49Your mashed potato on top of your cottage pie is wonderfully smooth.
0:10:49 > 0:10:54The whole thing could do with being a little bit more sticky.
0:10:54 > 0:10:57You didn't have a lot of time to cook that mince, and you can see it.
0:10:57 > 0:10:59It hasn't really broken down.
0:10:59 > 0:11:02Be patient when you make a filling like that for a pie.
0:11:02 > 0:11:07- Let it become really rich with gravy.- Not bad at all, Neil.
0:11:07 > 0:11:10I love the smoothness of your mashed potato on top of that.
0:11:10 > 0:11:11It's a little greasy.
0:11:12 > 0:11:16I love the sherry-pickled vegetables you've got with the courgette.
0:11:16 > 0:11:17I think you've got some very nice ideas
0:11:17 > 0:11:20- and I think that's quite a decent start.- Thank you.
0:11:22 > 0:11:24Could've been slightly better - my sauce wasn't as thick
0:11:24 > 0:11:27as it could have been. I'll just do better next time.
0:11:30 > 0:11:34Transcriber Helen has made tapas-style meatballs in a sherry
0:11:34 > 0:11:38and fire-roasted red pepper sauce, served with toasted ciabatta.
0:11:40 > 0:11:44At the moment, I feel like I'm lost between some tapas meatballs
0:11:44 > 0:11:45and a bowl of soup.
0:11:45 > 0:11:48I don't think it knows quite what it is.
0:11:54 > 0:11:56Your meatballs have raw onion in them,
0:11:56 > 0:12:00and you get that quite sharp raw onion flavour.
0:12:00 > 0:12:03They're getting a bit burnt on the outside.
0:12:03 > 0:12:05But somehow or other, you've rescued the dish.
0:12:05 > 0:12:08I think the sauce is wonderful. Really sweet with the peppers.
0:12:08 > 0:12:12- I'd eat the whole lot.- The whole thing is quite a sticky joy.
0:12:12 > 0:12:16What I'm really pleased about is you managed to get a slice of toast out!
0:12:16 > 0:12:20Pan-fried in the end! It wasn't grilled!
0:12:22 > 0:12:25'It was more surreal than terrifying, which is really odd.'
0:12:25 > 0:12:27In fact, it was easier when they said mean things than
0:12:27 > 0:12:29when they said nice things.
0:12:29 > 0:12:32Cos when they said nice things, I felt like crying, so...
0:12:34 > 0:12:38Last up is salesman Bertie, who has made a beefburger with chips
0:12:38 > 0:12:42and a mushroom and red pepper sherry cream sauce.
0:12:49 > 0:12:51HE CHUCKLES
0:12:52 > 0:12:54I really like your mushroom mixture.
0:12:54 > 0:12:57It's really lovely and rich with that sherry.
0:12:57 > 0:13:00I don't mind your burger, it's just really heavy with garlic,
0:13:00 > 0:13:04which is a shame. And there's too much on your plate.
0:13:04 > 0:13:08But I like your ambition. I think it's really interesting.
0:13:08 > 0:13:12You can make chips and a burger, you can dress the salad.
0:13:12 > 0:13:14- But you are throwing too much at that plate.- Yep.
0:13:14 > 0:13:17And you can't have great big lumps of raw garlic
0:13:17 > 0:13:20- in the middle of a burger. Look at that.- Yep, yep.
0:13:23 > 0:13:24Yep, I know.
0:13:25 > 0:13:31I'm cheesed off that I put a bit much garlic in my burger.
0:13:31 > 0:13:34But phase one, let's progress to the next level.
0:13:40 > 0:13:44Thank you very much indeed. Off you go.
0:13:49 > 0:13:52Usually, when we've got loads of mince on the bench,
0:13:52 > 0:13:55we have complete disasters, but it wasn't bad at all.
0:13:55 > 0:13:58- Dave's good.- Dave's very good.
0:13:58 > 0:14:00You look at his plate and everything was sparkling, wasn't it?
0:14:00 > 0:14:03It was all clean and crisp. I like that.
0:14:04 > 0:14:08Shivi has a lot of work to do to catch up.
0:14:08 > 0:14:12She's got a lot of work to do. That was not nice at all.
0:14:12 > 0:14:13I'm not enamoured by Neil, I'm sorry to say.
0:14:13 > 0:14:16I thought that cottage pie was going to be beautiful, and it wasn't.
0:14:16 > 0:14:19It was free-flowing mince under some mash.
0:14:20 > 0:14:23Helen may lack a bit of knowledge.
0:14:23 > 0:14:27But what I'm convinced she's got is very good taste buds, John.
0:14:27 > 0:14:28That girl does flavour.
0:14:29 > 0:14:33I find Bertie amusing, but a little worrying.
0:14:33 > 0:14:36I know he throws too much at the plate, but his flavours are good.
0:14:40 > 0:14:41This is the palate test.
0:14:41 > 0:14:45We need to know whether our contestants can identify flavours.
0:14:45 > 0:14:47What we're going to do is we're going to cook a dish,
0:14:47 > 0:14:50ask our contestants to write down the ingredients
0:14:50 > 0:14:53they think are in that dish, and then they're going to recreate it.
0:14:54 > 0:14:55Today's dish...
0:14:55 > 0:14:58Chicken pot pie and coleslaw.
0:14:58 > 0:15:01- Lovely dish!- Yes.- Lovely dish.
0:15:01 > 0:15:03So, let's start with the pie itself.
0:15:03 > 0:15:05I've got a pound of chicken stock,
0:15:05 > 0:15:09and I'm going to add all my chopped vegetables to that.
0:15:09 > 0:15:11Potatoes, then your leeks in.
0:15:11 > 0:15:13A really good grate of nutmeg.
0:15:15 > 0:15:18Nutmeg is a powerful spice. I'd hope they'd identify that.
0:15:18 > 0:15:21Some chopped garlic and chopped celery.
0:15:21 > 0:15:23Add your ham...
0:15:23 > 0:15:26No salt, obviously, because we've got salty ham.
0:15:26 > 0:15:30- And then, chicken thighs, and add to that, some cream.- Mmm.
0:15:32 > 0:15:36I'll bring it up to the boil and let it poach for about five minutes.
0:15:36 > 0:15:38This is puff pastry.
0:15:38 > 0:15:42There's a little decoration for the top, they can do what they want.
0:15:42 > 0:15:45Strain the liquid off as the leeks are starting to fall apart
0:15:45 > 0:15:48and the chicken is just cooked.
0:15:48 > 0:15:51And to thicken the sauce, I need to make a roux.
0:15:51 > 0:15:54Equal quantities of butter and flour.
0:15:54 > 0:15:58And really cook the flour out before you add the liquid to it.
0:15:58 > 0:16:01And then take my liquid and pour into my roux.
0:16:04 > 0:16:07So, my sauce, I want it to be quite thick.
0:16:07 > 0:16:10It should be like the glue inside the pie.
0:16:10 > 0:16:14Finish it off with the tiniest dash of cream to make it rich.
0:16:14 > 0:16:16So there's our pie mix.
0:16:17 > 0:16:19That's a great mix, and there's no reason why
0:16:19 > 0:16:22the contestants shouldn't be able to identify that.
0:16:22 > 0:16:24Not quite to the top,
0:16:24 > 0:16:28because you don't really want the pie filling touching the pastry.
0:16:29 > 0:16:33Just going to seal the edges of the pie
0:16:33 > 0:16:34and then brush it with some egg wash.
0:16:37 > 0:16:40Good-looking pie, John. Good-looking pie.
0:16:40 > 0:16:41And then into the oven.
0:16:43 > 0:16:45Now the pie's in, we can get on with the coleslaw.
0:16:45 > 0:16:48Salt and lemon on to your cabbage, which starts to soften cabbage,
0:16:48 > 0:16:52just a little bit, so it's not quite so crunchy.
0:16:52 > 0:16:56In my coleslaw, I'm putting carrot, chillies, radishes,
0:16:56 > 0:16:58red onion and beetroot.
0:16:58 > 0:17:00I tell you what, you don't normally find chilli in coleslaw.
0:17:00 > 0:17:03Add the vegetables to the cabbage.
0:17:04 > 0:17:06A little bit of dressing, not too much.
0:17:06 > 0:17:09There's something really wrong about coleslaw which is
0:17:09 > 0:17:13covered in lots and lots of mayonnaise. I really don't like it.
0:17:13 > 0:17:17The worst thing that can happen is they don't shred that fine enough.
0:17:17 > 0:17:19You don't want great big chunks of vegetables.
0:17:19 > 0:17:21Our pie...
0:17:22 > 0:17:24Oh, look at that.
0:17:24 > 0:17:25You see now the top has puffed up?
0:17:25 > 0:17:28The problem with a pie is if the filling and pastry
0:17:28 > 0:17:30connect with each other, the pastry doesn't cook,
0:17:30 > 0:17:33- it goes all soggy and goes like cheese.- Sure.
0:17:33 > 0:17:35There you have it, chicken pie and coleslaw.
0:17:39 > 0:17:40I'm hoping
0:17:40 > 0:17:46a pie and coleslaw is not beyond the reach of most of our contestants.
0:17:46 > 0:17:47Let's get them in.
0:17:55 > 0:17:58There is a dish that I've cooked for you.
0:17:58 > 0:18:01What we want you to do is to taste that dish
0:18:01 > 0:18:04and write down what is in it.
0:18:08 > 0:18:09Enjoy your lunch.
0:18:19 > 0:18:23I quite like this challenge. I think I can see and taste what's in this.
0:18:23 > 0:18:26There's radish and red cabbage, as well,
0:18:26 > 0:18:28but there's something else and I don't know what it is.
0:18:28 > 0:18:30It's disguised. Sneaky.
0:18:32 > 0:18:35A lot of it's quite familiar, I think.
0:18:35 > 0:18:38I think. I'm hoping it's what I think it is, so...
0:18:38 > 0:18:40- I'll give it my best shot, so... - LAUGHS
0:18:44 > 0:18:47Now you've had a chance to sample it,
0:18:47 > 0:18:50we are going to give you the opportunity of cooking it.
0:18:52 > 0:18:56Underneath the cloth on your benches are all the ingredients
0:18:56 > 0:18:58that went up to making that pie.
0:18:58 > 0:19:02But there are also some under there that didn't.
0:19:02 > 0:19:04Have a look under your cloth, please.
0:19:10 > 0:19:13The ingredients have been separated into groups,
0:19:13 > 0:19:18those to make the pie filling, coleslaw garnish,
0:19:18 > 0:19:21and the main proteins, which include turkey,
0:19:21 > 0:19:26rabbit and chicken, only one of which is right.
0:19:26 > 0:19:31But with no recipe, they'll have to rely on their palate and skill.
0:19:33 > 0:19:36I'm a little nervous, just because I haven't done
0:19:36 > 0:19:40something like this before, so this is a stab in the dark, really.
0:19:40 > 0:19:43Shivi has identified all the main ingredients that she needs to, John.
0:19:43 > 0:19:46I'll keep my fingers crossed for her, she needs a good pie.
0:19:48 > 0:19:50Do you know, I think Dave might have a really good palate.
0:19:50 > 0:19:52He's identified chicken thighs,
0:19:52 > 0:19:55he's worked out the texture of the chicken's not breast.
0:19:55 > 0:19:57Dave might be pretty strong.
0:19:59 > 0:20:01I'm worried I'm not going to get it right, that I haven't
0:20:01 > 0:20:04correctly identified everything in it.
0:20:05 > 0:20:07Helen's list is interesting.
0:20:07 > 0:20:10Ham and chicken, as the protein, which is absolutely right.
0:20:10 > 0:20:13Although she is chopping away at the turkey, as well.
0:20:17 > 0:20:19What meat have you used inside the pie?
0:20:19 > 0:20:22Chicken thigh, chicken leg and ham.
0:20:22 > 0:20:26Good. So long as you're confident that's what you've used.
0:20:30 > 0:20:34Bertie said he's used chicken thigh, chicken breast and ham in his pie.
0:20:34 > 0:20:39He hasn't quite worked out yet that he's also used rabbit and turkey.
0:20:43 > 0:20:46How do you feel about the palate test?
0:20:46 > 0:20:48I thought I was going to do quite well on this one, but,
0:20:48 > 0:20:50I think I may have ruined it already,
0:20:50 > 0:20:51- but we'll see how it goes!- Why?
0:20:51 > 0:20:54I really went a bit wrong and I put a bit too much flour in.
0:20:54 > 0:20:55We'll try and solve that problem.
0:21:00 > 0:21:03I'll be happy at the end if I have produced a edible pie.
0:21:13 > 0:21:15With just 20 minutes to go,
0:21:15 > 0:21:18two of our cooks haven't even got their pie in the oven yet.
0:21:18 > 0:21:20Shivi and Neil. Ooh!
0:21:29 > 0:21:31What are your worries here?
0:21:31 > 0:21:34That the pastry's cooked, mainly, more than anything.
0:21:43 > 0:21:47You've got five minutes. That pie's got to be up, crusty and hot.
0:22:03 > 0:22:05Time's up. Stop.
0:22:27 > 0:22:30What we asked you to make was a chicken pot pie and coleslaw.
0:22:30 > 0:22:34Big, earthy pie with chicken and leeks, ham,
0:22:34 > 0:22:36holding it all together in a creamy sauce,
0:22:36 > 0:22:41puff pastry on top, and that's got to be golden brown.
0:22:41 > 0:22:43Helen, shall we start with you?
0:22:50 > 0:22:51Wow.
0:22:51 > 0:22:53Your pastry's a bit undercooked underneath,
0:22:53 > 0:22:56but I can see why - your sauce is quite thin,
0:22:56 > 0:22:59so you've got a lot of steam coming off it.
0:23:04 > 0:23:07I really like your fresh, crunchy, sweet coleslaw.
0:23:07 > 0:23:09I really like the flavour of the inside of your pie.
0:23:09 > 0:23:11I like the salt in this, pepper in there, as well,
0:23:11 > 0:23:14and I also get the flavour of the leeks.
0:23:14 > 0:23:16- You do flavour, Helen. - (Thank you.)
0:23:16 > 0:23:20The chicken is cooked quite nicely, even though it was pan-fried first.
0:23:20 > 0:23:22I like your pastry top, which is puffed up.
0:23:22 > 0:23:24It needs to be in the oven a little bit longer
0:23:24 > 0:23:27so it's not chalky underneath and a bit raw.
0:23:28 > 0:23:29You all right, love?
0:23:29 > 0:23:32Yeah, I just wanted to cook something that's good.
0:23:32 > 0:23:35And I don't feel I have. (Quite.)
0:23:35 > 0:23:37Isn't it weird? We say loads of nice things,
0:23:37 > 0:23:40and the contestants only ever pick up on the negatives.
0:23:42 > 0:23:44Shivi, let's try yours, shall we?
0:23:48 > 0:23:50Shivi, that's neat. I like that.
0:23:50 > 0:23:53You've got an even colouring all over your pie.
0:24:00 > 0:24:02I'm really pleased with you,
0:24:02 > 0:24:06because everything inside your pie is really nicely cooked
0:24:06 > 0:24:08and really nicely seasoned.
0:24:08 > 0:24:11Your coleslaw is lovely and crunchy and sharp.
0:24:11 > 0:24:13I like your coleslaw a lot.
0:24:13 > 0:24:16Nice thin layer of pastry, cooked really, really well.
0:24:16 > 0:24:18I'm surprised, because it went in quite late.
0:24:18 > 0:24:20It's a tasty little thing.
0:24:21 > 0:24:24That task went better. I didn't embarrass myself as much.
0:24:24 > 0:24:27I felt, you know, I approached the actual cooking task
0:24:27 > 0:24:31with a little bit more calm, which made a lot of difference.
0:24:31 > 0:24:33Bertie.
0:24:35 > 0:24:38Why did you take your pie out of the oven so soon
0:24:38 > 0:24:39when you had all that time left?
0:24:39 > 0:24:42Because I thought it was probably ready.
0:24:42 > 0:24:44- Patchy.- Yes. - Those bits aren't cooked.
0:24:44 > 0:24:46If you smell it, it smells of cheddar.
0:24:46 > 0:24:48Go on, stick your nose on there. It smells of cheddar.
0:24:48 > 0:24:51- SNIFFS - It does. Absolutely. Yeah.
0:24:56 > 0:25:00It's nothing like my pie, because you've got turkey and chicken
0:25:00 > 0:25:02and ham and rabbit.
0:25:02 > 0:25:06- And rabbit?- Yes! - Well, now, there you go. Yeah!
0:25:06 > 0:25:09- OK.- But your meat's all cooked really nicely.
0:25:09 > 0:25:12All your veggies in there, it's lovely and hot.
0:25:12 > 0:25:15Your sauce is not thick enough and there's a reason for that,
0:25:15 > 0:25:17you haven't cooked the flour out enough
0:25:17 > 0:25:19when you made your roux to thicken the sauce up.
0:25:19 > 0:25:23And it's still a bit chalky on the back of your throat.
0:25:23 > 0:25:26The coleslaw's lovely. You've got a lemony tang to it.
0:25:26 > 0:25:30I LOVE the flavour of your pie filling. Plenty of pepper.
0:25:30 > 0:25:35- Mate, that so deserves to have a decent pie crust.- Yeah.
0:25:35 > 0:25:38I think that they liked the filling,
0:25:38 > 0:25:41but I... Pastry, come on, I should've done that better,
0:25:41 > 0:25:42so there we are.
0:25:42 > 0:25:44All right, Dave, your turn.
0:25:52 > 0:25:53Hey. Hey.
0:25:59 > 0:26:03You've used rabbit as well as chicken, Dave, and you didn't know.
0:26:03 > 0:26:05But actually, your rabbit in there is quite soft.
0:26:05 > 0:26:07Your sauce is a bit translucent
0:26:07 > 0:26:10and needs a little bit more cream rather than just stock.
0:26:10 > 0:26:14Your pastry's all right. I like your coleslaw, but it is a bit chunky.
0:26:14 > 0:26:15It's not bad.
0:26:15 > 0:26:18Your pastry's good, I do like your pastry and the seasoning.
0:26:18 > 0:26:20The meat's all soft inside there,
0:26:20 > 0:26:22the potatoes are cooked all the way through.
0:26:22 > 0:26:24It's all right, Dave. It's OK.
0:26:26 > 0:26:28'It wasn't all bad but it wasn't great,'
0:26:28 > 0:26:31so I'm hoping I've done enough. I'm just hoping I can get through.
0:26:31 > 0:26:34Neil, let's have a look at yours.
0:26:35 > 0:26:38It's a bit scruffy. It's coming away at one corner.
0:26:38 > 0:26:42I don't think your leaves have been particularly successful.
0:26:47 > 0:26:49Your coleslaw is nice.
0:26:49 > 0:26:52It's crunchy and there's also a tang of chilli in there.
0:26:52 > 0:26:57Unfortunately with your pie, that filling is too wet. It's too liquid.
0:26:57 > 0:27:00And it's washing flavour off my tongue.
0:27:00 > 0:27:03It's almost we're eating a bowl of soup
0:27:03 > 0:27:06with leeks and ham chopped through and some celery.
0:27:06 > 0:27:08The pastry on top, it's all floppy.
0:27:09 > 0:27:11You know, it should be lovely and stiff.
0:27:11 > 0:27:14I'm sorry to say, Neil, I don't like your pie at all.
0:27:14 > 0:27:16'It was terrible.'
0:27:16 > 0:27:19I'm not preparing myself for good news, necessarily.
0:27:23 > 0:27:25Thank you very much indeed for your hard work.
0:27:25 > 0:27:28We are now going to have a chat about you all,
0:27:28 > 0:27:30because we have to make a decision.
0:27:30 > 0:27:33We can only keep three of you in the competition.
0:27:33 > 0:27:36That means two of you are going to go home. Off you go.
0:27:44 > 0:27:48Mr Wallace, that has turned it all on its head.
0:27:48 > 0:27:51I've changed my mind about quite a few of the contestants
0:27:51 > 0:27:53- from one round to the next. - So, who's got the best pie?
0:27:53 > 0:27:55I tell you, it's going to amaze you, this.
0:27:55 > 0:27:57Who did I think had the best round in this round?
0:27:57 > 0:28:00- The person who had the worst round in the invention test.- Shivi?
0:28:00 > 0:28:03I really liked Shivi's work. Honestly.
0:28:03 > 0:28:06We got a very good pie and very good coleslaw.
0:28:06 > 0:28:07Shivi's back in the game.
0:28:07 > 0:28:10I think I did prove I have a good palate.
0:28:10 > 0:28:12I'm not sure if it's enough to get me through.
0:28:12 > 0:28:17You know, the first test, I just so fabulously failed on.
0:28:17 > 0:28:20Bertie's fun. I mean, cooking from Bertie is fun.
0:28:20 > 0:28:24- Although he does make mistakes. - His pastry wasn't cooked enough.
0:28:24 > 0:28:27He didn't know the difference between a piece of chicken,
0:28:27 > 0:28:29a piece of rabbit and a piece of turkey on his bench.
0:28:29 > 0:28:32I'd really very much like to go through to the next stage,
0:28:32 > 0:28:35it means a great deal.
0:28:35 > 0:28:39I don't know. It's in the hands of our great leaders.
0:28:39 > 0:28:42Dave didn't know the difference between a rabbit leg
0:28:42 > 0:28:47and a chicken leg. However, Dave had a very, very good first round.
0:28:47 > 0:28:49And I don't believe there's enough mistakes
0:28:49 > 0:28:52in his pie to knock him out of other competition.
0:28:52 > 0:28:55- Can I put my hand up for worst pie of the day?- Neil?
0:28:55 > 0:28:58I mean, that pie, it was soup with ham, celery and leek,
0:28:58 > 0:29:01and two bits of overcooked chicken inside it.
0:29:01 > 0:29:05I think right now there is a guillotine hanging over Neil's head.
0:29:05 > 0:29:08Well, Helen, I liked her meatballs in the invention test.
0:29:08 > 0:29:11I think she lacks a little bit of finesse
0:29:11 > 0:29:14but the inside of that pie tastes good. She does flavour.
0:29:14 > 0:29:16In my head, I kind of expect to go home,
0:29:16 > 0:29:18so anything other than that's a bonus.
0:29:18 > 0:29:20Who stays, who goes?
0:29:34 > 0:29:38Whoever goes today, all I'll say to you is please keep on cooking.
0:29:45 > 0:29:48The first person leaving us...
0:29:48 > 0:29:51is Neil. Thanks, Neil, very much. Thank you.
0:29:56 > 0:29:58The second person leaving us is...
0:30:06 > 0:30:10- It's Bertie. Thank you very much. - Thank you, Bertie.- Thank you.
0:30:17 > 0:30:20'I'm feeling extremely disappointed.'
0:30:20 > 0:30:24What can you do? You can but try in life.
0:30:24 > 0:30:28It's not going to stop me from continuing to cook. On we crack.
0:30:29 > 0:30:32Obviously feeling gutted, not wanting to go out so soon.
0:30:32 > 0:30:37Did the best I could, so onwards and upwards. Onwards and upwards.
0:30:37 > 0:30:43Congratulations, we are now sending you to a professional kitchen.
0:30:43 > 0:30:47Good luck. You're going to need it.
0:30:58 > 0:31:01I'm feeling really nervous about going to the kitchen.
0:31:01 > 0:31:03Excited, bit of trepidation, though.
0:31:03 > 0:31:05I just hope it's going to be all right.
0:31:06 > 0:31:10Dave, Helen and Shivi have been sent to Bistro 51,
0:31:10 > 0:31:14just a stone's throw from Buckingham Palace.
0:31:14 > 0:31:17This modern restaurant's eclectic menu features
0:31:17 > 0:31:19flavours from around the world.
0:31:21 > 0:31:24They will be working under chef, Vikas Milhoutra.
0:31:25 > 0:31:27A very busy session ahead.
0:31:27 > 0:31:30One hour is what we have to serve the first guests in and out.
0:31:30 > 0:31:34So it has to be quick, fast, and very, very responsive. All right?
0:31:34 > 0:31:36Let's get on with the real action, follow me.
0:31:40 > 0:31:43They have just two hours to learn and prep their dishes
0:31:43 > 0:31:46before service will begin.
0:31:49 > 0:31:53Singer-songwriter, Shivi, will be in charge of the portrait of duck -
0:31:53 > 0:31:56duck and orange sausage, smoked duck mash,
0:31:56 > 0:32:00and crispy skin duck breast, served with a blueberry jus.
0:32:02 > 0:32:04Pride of my restaurant, the study of duck.
0:32:04 > 0:32:08It's one of the most popular items, the signature dish on the menu.
0:32:08 > 0:32:12Duck, skin side down, you get a nice, crisp skin. OK?
0:32:12 > 0:32:15See the edges of the duck cooking, and browning.
0:32:15 > 0:32:20- You see the colour of the skin?- Yes, Chef.- That's what we want.- OK.- OK?
0:32:20 > 0:32:23The duck breast is finished in the oven.
0:32:23 > 0:32:26The last bit to go onto the plate is sausage.
0:32:26 > 0:32:29When the sausages are golden brown,
0:32:29 > 0:32:32Shivi will have to plate her dish to Chef's standard.
0:32:32 > 0:32:35OK, we start with the smoked duck mash.
0:32:35 > 0:32:39Plate it up in line with the corner here. Slicing this up...
0:32:39 > 0:32:41You go a little diagonally.
0:32:41 > 0:32:43And I want the duck to have long slices,
0:32:43 > 0:32:45so that we can see more of the skin.
0:32:45 > 0:32:47- You see the colour inside, it's nice and pink?- Yes, Chef.
0:32:47 > 0:32:52Sausage, again at an angle. Blanched asparagus...
0:32:53 > 0:32:58The blueberry jus, ready here. That's your study of duck.
0:32:59 > 0:33:02- Wonderful, thank you.- You think you'll be able to manage it?
0:33:02 > 0:33:04I hope so. I don't want to disappoint you.
0:33:05 > 0:33:07I haven't cooked duck before, so I'm a little bit nervous,
0:33:07 > 0:33:11but I'll just have to stay focused, and just get stuck in.
0:33:11 > 0:33:12I'm determined.
0:33:15 > 0:33:20Policeman, Dave, will be cooking wild mushroom-crusted halibut,
0:33:20 > 0:33:24carbonara-style giant couscous, baby vegetables,
0:33:24 > 0:33:26and a Sauvignon beurre blanc.
0:33:27 > 0:33:28What we do first is,
0:33:28 > 0:33:32crust each of these fillets with mushroom powder all around.
0:33:32 > 0:33:33Right, Chef.
0:33:33 > 0:33:36It's important that we heat the pan up, because if you start with
0:33:36 > 0:33:39a cold pan for the fish, the fish would stick to the pan.
0:33:39 > 0:33:40How long do we do it for in the pan now?
0:33:40 > 0:33:42Roughly one-and-a-half to two minutes.
0:33:42 > 0:33:46- All I want is the skin should get nice and crispy.- Right.
0:33:46 > 0:33:48And we put it in the oven
0:33:48 > 0:33:51at 170 degrees, for about seven minutes to cook.
0:33:52 > 0:33:55OK, Dave, we get ready with the carbonara-style couscous.
0:33:55 > 0:33:58This is cream and Parmesan cheese sauce,
0:33:58 > 0:34:01so let's have some couscous in this.
0:34:01 > 0:34:04Fill it up, so that there is just enough sauce to coat
0:34:04 > 0:34:06the couscous itself, and it's not too thick.
0:34:08 > 0:34:11The sauce will reduce and thicken a bit a bit, and when I do this,
0:34:11 > 0:34:14I can see a dripping consistency of the sauce. You see this?
0:34:19 > 0:34:22- That's lovely.- The fish will be ready, soft, springy.
0:34:22 > 0:34:25So this tells you that the fish is done just about right.
0:34:25 > 0:34:28We'll plate up now. The vegetables come down...
0:34:28 > 0:34:33This is what the fish sits on, and unlike the usual presentations,
0:34:33 > 0:34:35we present it with the mushroom crust on top of it.
0:34:35 > 0:34:37Right, yeah.
0:34:37 > 0:34:40Fish has to be done just about right, you can't overcook the fish,
0:34:40 > 0:34:44- it makes it very rubbery, and very, very chewy.- Yes.
0:34:44 > 0:34:46I don't cook fish that often,
0:34:46 > 0:34:49I'm just hoping I can do myself justice, and do myself proud.
0:34:52 > 0:34:56Transcriber, Helen, is in charge of the Indian-spiced lamb cutlets,
0:34:56 > 0:35:01served with a mango salsa, and tempered potatoes.
0:35:01 > 0:35:02You already have lovely lamb cutlets.
0:35:02 > 0:35:05I've got marinade, take a little bit of it,
0:35:05 > 0:35:08and you rub it on to the lamb cutlet.
0:35:08 > 0:35:12OK, we get on to a griddle like this, it gives you grill marks,
0:35:12 > 0:35:15and gives a nice little smoky taste to the meat, as well.
0:35:15 > 0:35:18About a minute on each side.
0:35:18 > 0:35:20- There you see, look at the grill marks on them.- Brilliant.
0:35:20 > 0:35:24- And then it goes into the oven for about five to six minutes.- OK.
0:35:26 > 0:35:31For the garnish, cold roasted potatoes are tossed in a carefully-balanced dressing
0:35:31 > 0:35:35of tamarind and coriander chutneys and spices.
0:35:36 > 0:35:38What your lamb cutlets will look like.
0:35:38 > 0:35:41Soft in the centre, which means the doneness is about medium.
0:35:41 > 0:35:43Ready to plate up...
0:35:49 > 0:35:51This is the mango salsa, just a little bit,
0:35:51 > 0:35:53so that you can drizzle it on top.
0:35:53 > 0:35:55Have you cooked something like this before?
0:35:55 > 0:35:58I've only ever cooked one rack of lamb, never like this,
0:35:58 > 0:36:00never with spices in this way. It's gorgeous.
0:36:02 > 0:36:04I'm quite nervous about service.
0:36:04 > 0:36:06I'm hoping I can keep up, these guys have been doing it for years,
0:36:06 > 0:36:08and they're very fast.
0:36:14 > 0:36:16All they need to tackle is the pressure game.
0:36:16 > 0:36:18If they can handle that, I think they'll be fine.
0:36:18 > 0:36:20I'll have the study of duck.
0:36:21 > 0:36:24OK, guys, we have the first order in now.
0:36:24 > 0:36:28- One duck, one lamb, and one fish, now on order.- Yes, Chef.
0:36:28 > 0:36:30- Shivi, you got that? - Yes, Chef.- All right.
0:36:32 > 0:36:35All three contestants have their first orders in,
0:36:35 > 0:36:38and they must deliver them to the pass at the same time.
0:36:39 > 0:36:43But within minutes, Shivi has five additional duck orders.
0:36:44 > 0:36:48- You have a total of seven study of ducks.- Yes, Chef.
0:36:49 > 0:36:55Why is that not browning on me? Oh, that's really low.
0:36:55 > 0:36:58She's struggling with the sheer volume of duck orders.
0:37:00 > 0:37:02I'm getting the lamb out in the next two minutes,
0:37:02 > 0:37:04I need the first two duck in the next two minutes.
0:37:04 > 0:37:06Yes, Chef. OK.
0:37:09 > 0:37:11- Fish ready to go?- Yes, Chef.
0:37:11 > 0:37:13Yeah, it needs to be in for a little while more. Slightly raw.
0:37:17 > 0:37:20All right. Wait, wait, wait. Next time you plate it up,
0:37:20 > 0:37:24I want less of the oil picked up by the spoon when you plate the salsa.
0:37:24 > 0:37:27- Yes, Chef.- Can I have it to the pass, please?- Coming now, Chef.
0:37:33 > 0:37:34One fish, Chef.
0:37:37 > 0:37:43- I need this to be more creamy than this.- Yes, Chef.- Run this again.
0:37:43 > 0:37:46Policeman, Dave, is coping with the cooking of the halibut,
0:37:46 > 0:37:49but must perfect the consistency of his giant couscous.
0:37:51 > 0:37:53Thank you, that's what it should be.
0:37:53 > 0:37:56That's what it should be every time, first time.
0:37:56 > 0:37:59Shivi, we have the other food waiting here, the halibut
0:37:59 > 0:38:00and the lamb is ready to go.
0:38:00 > 0:38:04- Chef. All right, I think I'm ready to plate.- OK.
0:38:11 > 0:38:13Shivi, the duck, please.
0:38:16 > 0:38:18Coming, Chef.
0:38:22 > 0:38:23OK, wait, wait, wait, wait.
0:38:23 > 0:38:26You need to move all of this a little closer to the plate,
0:38:26 > 0:38:29we have a plate which is empty here, and is going in there.
0:38:29 > 0:38:31Chef re-plates Shivi's duck,
0:38:31 > 0:38:35leaving her to get on with a mountain of orders.
0:38:36 > 0:38:39Table number 80, ready to serve, please.
0:38:43 > 0:38:47Helen, two-spiced lamb. I want one to be rare, and one to be well done.
0:38:47 > 0:38:49Yes.
0:38:49 > 0:38:51I've got the well done, and a rare,
0:38:51 > 0:38:54so they've got to go out together, which is quite tricky.
0:39:02 > 0:39:03Two lamb, Chef.
0:39:05 > 0:39:08- This one is over.- That one?- Change this for me, please.- No problem.
0:39:12 > 0:39:16Lamb rare. That's the one that's been changed.
0:39:16 > 0:39:19- Good, thank you. - Thank you, Chef.
0:39:21 > 0:39:24- Two fish, now, order.- Yes, Chef.
0:39:32 > 0:39:35- Dave, can I have that pass, please? - Coming now, Chef.
0:39:39 > 0:39:43I need the bowls to be wiped clean, and when you're plating up,
0:39:43 > 0:39:45I don't want the fish to get cold.
0:39:45 > 0:39:48Your vegetables and the carbonara should be ready,
0:39:48 > 0:39:50and in comes the fish, and it's bang, ready to go.
0:39:50 > 0:39:51- Yes, Chef. - All right? Service, please.
0:39:51 > 0:39:54It feels like a juggling act, I'm getting my head around one thing,
0:39:54 > 0:39:57and then there's something else I've got to get going. It's non-stop.
0:40:00 > 0:40:02It's halfway through service,
0:40:02 > 0:40:06and orders for Shivi's duck are still pouring in.
0:40:06 > 0:40:11- Shivi, I've got news for you, two ducks on order now.- Yes, Chef.
0:40:11 > 0:40:16- We have nine duck in all. I want five duck together.- Yes, Chef.
0:40:21 > 0:40:24It's intense, you see I'm sweating up a storm.
0:40:24 > 0:40:27I mean, I'm enjoying it, but it's crazy.
0:40:27 > 0:40:29- Five ducks now.- Coming, Chef.
0:40:32 > 0:40:37- Shivi, that's very nice. - Thank you, Chef.
0:40:39 > 0:40:42Service is drawing to a close,
0:40:42 > 0:40:46and the contestants are finishing off their final orders.
0:40:53 > 0:40:56- Wait, wait, wait, wait. - What have I missed?
0:40:58 > 0:40:59- Brilliant.- Thank you.
0:41:02 > 0:41:06- I need one more fish, on the double, now.- One more fish, coming, Chef.
0:41:11 > 0:41:12Really happy with that.
0:41:17 > 0:41:20- Here we go, Chef.- Perfect. Looks like it's come out of the sea.
0:41:20 > 0:41:23- Thank you very much, Chef. Thank you.- Thank you, Dave.
0:41:29 > 0:41:31- Duck, Chef.- Put those there.
0:41:35 > 0:41:37Perfect.
0:41:38 > 0:41:42Chefs, enough service. Good job done by all.
0:41:42 > 0:41:44- ALL:- Thank you, Chef.
0:41:47 > 0:41:50We had a lot of duck orders, so Shivi did get shaken up,
0:41:50 > 0:41:54but having said that, how she coped with it was pretty good.
0:41:54 > 0:41:57Oh, it was an incredible experience, there were times
0:41:57 > 0:42:01though, that I thought I was going to mess it all up.
0:42:01 > 0:42:02At the end, I loved it.
0:42:02 > 0:42:05It's made me really want to prove even more than ever that
0:42:05 > 0:42:07I can really do this.
0:42:07 > 0:42:10Helen had fewer orders compared to Shivi.
0:42:10 > 0:42:13She did manage to get the cooking of the lamb cutlets
0:42:13 > 0:42:16right most the times. Overall, I think she did a great job.
0:42:17 > 0:42:20It wasn't bad at all. I really did love it.
0:42:20 > 0:42:22I thought it was going to be awful, and it wasn't!
0:42:24 > 0:42:26Dave, once he started getting his orders on,
0:42:26 > 0:42:29he seemed to be getting a little nervous, coordinating all
0:42:29 > 0:42:32of the three, four elements on the plate was a little bit of an issue.
0:42:32 > 0:42:35Had he had a few more orders, I think he would be fine, as well.
0:42:35 > 0:42:38I just didn't know where my feet were, most of the time.
0:42:38 > 0:42:40I was just using every reserve of energy I've got,
0:42:40 > 0:42:42so hopefully I'll last the day.
0:43:06 > 0:43:11Welcome back. This is your own two courses.
0:43:11 > 0:43:16We expect food good enough to push you through to a quarter-final.
0:43:16 > 0:43:19Ladies and gentlemen, one hour, let's cook.
0:43:30 > 0:43:33I'm really excited about having opportunity to cook my dishes.
0:43:33 > 0:43:36Obviously, I've done it in the comfort of my own kitchen,
0:43:36 > 0:43:38but with Gregg and John hovering over my shoulder,
0:43:38 > 0:43:40I'm not quite sure how it's going to be, but this is it.
0:43:40 > 0:43:42This is my chance.
0:43:47 > 0:43:49Shivi, your two courses, what are they?
0:43:49 > 0:43:52Pan-fried fillet of seabass, on saffron polenta,
0:43:52 > 0:43:54with a mussel sauce vierge.
0:43:54 > 0:43:57And for dessert, Moroccan floating islands,
0:43:57 > 0:43:59so, with orange blossom meringue,
0:43:59 > 0:44:02rose and cardamom creme anglaise, pistachio praline.
0:44:02 > 0:44:06It sounds amazing. Are you going to be able to get all of this done,
0:44:06 > 0:44:09considering you stuffed the mushroom with braised beef and red wine?
0:44:09 > 0:44:13Oh, please. I don't want to be reminded about that horror.
0:44:13 > 0:44:14I hope so.
0:44:14 > 0:44:17It's trying to get all the flavours, and not rushing too much,
0:44:17 > 0:44:20so it tastes right, and everything is cooked correctly.
0:44:20 > 0:44:24- Shivi, why would you push yourself this hard?- I really want to be here.
0:44:28 > 0:44:31A great sauce vierge is actually quite difficult.
0:44:31 > 0:44:33Your tomato has to be soft and peeled,
0:44:33 > 0:44:37the right amount of basil, and a tiny bit of acid in the background.
0:44:37 > 0:44:40It's a really fine balance to get absolutely right.
0:44:40 > 0:44:42Let's just hope she's got the skill, and the time,
0:44:42 > 0:44:45to pull off two very difficult dishes.
0:44:50 > 0:44:54You've had ten minutes. Ten minutes have gone.
0:44:54 > 0:44:57My two dishes that I'm preparing, they're quite time-consuming,
0:44:57 > 0:44:59there's quite a lot of elements. I have to push myself
0:44:59 > 0:45:02to get it all done in a time. I will be chopping frantically.
0:45:10 > 0:45:13- Are you all right, Helen? You have got a lot going on here.- I have.
0:45:13 > 0:45:18I'm making partridge with a wild mushroom pearl barley risotto,
0:45:18 > 0:45:20and some parsnip crisps.
0:45:20 > 0:45:25And then, sticky toffee pudding, with custard and a praline tuile.
0:45:28 > 0:45:32Do you understand what you've just promised the Pudding Monster?
0:45:32 > 0:45:34Well, I'd rather go out with a shout than a whimper.
0:45:34 > 0:45:37If it went wrong, at least I tried. I've cooked it lots of times,
0:45:37 > 0:45:39it's...
0:45:39 > 0:45:4185% of the time, gone really well!
0:45:46 > 0:45:49That partridge has to be soft and beautifully cooked.
0:45:49 > 0:45:50It doesn't want to be dry and grey.
0:45:50 > 0:45:54After that, we are going to get a sticky toffee pudding.
0:45:54 > 0:45:56# Go Helen! Go Helen!
0:45:56 > 0:45:58# Go Helen! #
0:46:01 > 0:46:04Guys, you've got 18 minutes.
0:46:06 > 0:46:09If I get my two dishes right, I'm quite confident that they'll
0:46:09 > 0:46:11enjoy them, and I'll hopefully go through.
0:46:11 > 0:46:13If I get them wrong, it could go very wrong,
0:46:13 > 0:46:16and it might be an early exit!
0:46:21 > 0:46:24Dave, I'm slightly confused, or baffled, actually.
0:46:24 > 0:46:27I can smell garam masala, I can see black pudding,
0:46:27 > 0:46:29what are you going to cook us, Dave?
0:46:29 > 0:46:32Black pudding and apple fritters, and apple puree on the side.
0:46:32 > 0:46:35And secondly, is Mogul curry.
0:46:35 > 0:46:38Basically, a cashew-based curry with a ballotine of chicken.
0:46:38 > 0:46:40With oven baked cauliflower,
0:46:40 > 0:46:42and then on the side, I'm going to make a flatbread.
0:46:42 > 0:46:46So, is this curry with the ballotine in it, is it a big wet bowl of food?
0:46:46 > 0:46:47No, it's quite delicate.
0:46:47 > 0:46:50If I was to cook this at home, it would be just a big
0:46:50 > 0:46:52plate of curry. I'm trying to do it a little bit differently.
0:46:52 > 0:46:55You're a copper, you must have been in a few hairy situations?
0:46:55 > 0:46:56You're not worried about this?
0:46:56 > 0:46:59I was hoping that would count for more, but, no.
0:46:59 > 0:47:01You're a lot more scary!
0:47:02 > 0:47:05Black pudding and apple fritter, brilliant idea.
0:47:05 > 0:47:07He's going to have to make a decent batter.
0:47:07 > 0:47:10It needs to be light enough, that it's crispy on the outside,
0:47:10 > 0:47:12but it also holds that heavy black pudding.
0:47:12 > 0:47:14He's got a ballotine of chicken,
0:47:14 > 0:47:16and he's serving it with like a curry sauce,
0:47:16 > 0:47:20I hope you doesn't smarten it up too much, and lose the essence of it.
0:47:25 > 0:47:27Listen up, last five minutes.
0:47:38 > 0:47:42Don't forget, you've got to get your food on your plates, as well, Helen.
0:47:43 > 0:47:45Oh!
0:47:45 > 0:47:47Quick, quick, quick, let's go, go, go.
0:47:53 > 0:47:54Right, that's it. Time's up.
0:47:57 > 0:47:59- Stop.- Stop, Helen.
0:48:10 > 0:48:14For a main, Shivi has made pan-fried fillet of seabass,
0:48:14 > 0:48:21on saffron polenta, with mussels, a sauce vierge, and broad beans.
0:48:21 > 0:48:23Mmm...
0:48:27 > 0:48:29You've got some lovely, exacting flavours in there.
0:48:29 > 0:48:32Your fish is cooked really well, I like it.
0:48:32 > 0:48:35Your sauce vierge is delicious.
0:48:35 > 0:48:37Really good, rich and vibrant, with basil,
0:48:37 > 0:48:39that aniseed in the background.
0:48:39 > 0:48:45Your polenta, bright yellow, with saffron, is a little bit flat,
0:48:45 > 0:48:47because you forgot to season it.
0:48:47 > 0:48:50I actually think it's a really good dish, I think it just needs a tweak.
0:48:50 > 0:48:54It's fabulous. Really took me by surprise.
0:48:54 > 0:48:57Lots of big flavours on there, actually balanced pretty well.
0:48:57 > 0:48:58I mean, it's picked me up,
0:48:58 > 0:49:02it's rocked me gently from flavour to flavour, sat me back down again,
0:49:02 > 0:49:04very nice indeed.
0:49:06 > 0:49:10Shivi's dessert is Moroccan floating islands.
0:49:10 > 0:49:13Poached orange blossom meringues, on a rose and cardamom
0:49:13 > 0:49:17creme anglaise, topped with a pistachio praline.
0:49:25 > 0:49:27I like your egg white on top.
0:49:27 > 0:49:30It's soft like marshmallow, and then underneath,
0:49:30 > 0:49:34you've got the creamy, thick sauce, which is like a confectioner's
0:49:34 > 0:49:37custard, but for me, it's lacking flavour.
0:49:37 > 0:49:42You promised me a carpet ride of orange blossom and rose water,
0:49:42 > 0:49:45and I've got nothing.
0:49:45 > 0:49:47John Torode, great chef from Australia,
0:49:47 > 0:49:51lacks the expertise in desserts - for that, you need somebody like me.
0:49:51 > 0:49:54That is lovely.
0:49:54 > 0:49:56And that is cardamom, and it is roses,
0:49:56 > 0:49:58and it is the hint of orange, and he is right, it is light,
0:49:58 > 0:50:02and it is subtle, very, very well made indeed.
0:50:02 > 0:50:04- I like it.- Thank you.
0:50:04 > 0:50:07There were some nice comments. There were also criticisms. I feel good.
0:50:07 > 0:50:09I feel good about that. I mean, I hope...
0:50:09 > 0:50:11It would be wonderful if I go through,
0:50:11 > 0:50:13so I just have to wait and see.
0:50:16 > 0:50:19Helen's main is pan-fried partridge breast
0:50:19 > 0:50:22with a wild mushroom and pearl barley risotto
0:50:22 > 0:50:25served with parsnip crisps.
0:50:25 > 0:50:27It looks shocking.
0:50:28 > 0:50:30It looks awful.
0:50:38 > 0:50:40Your partridge is getting a little bit dry.
0:50:40 > 0:50:42Apart from that, I really like it.
0:50:42 > 0:50:45I like the texture, the softness, the wetness of your pearl barley,
0:50:45 > 0:50:50but I can still taste those nice, earthy, woody mushrooms.
0:50:50 > 0:50:53I like the flavours of the dish. You've got the textures in the dish.
0:50:53 > 0:50:56But there are mistakes - your partridge is overcooked
0:50:56 > 0:50:59and you literally hurled it at the plate.
0:51:01 > 0:51:05For dessert, Helen has cooked sticky toffee and date pudding
0:51:05 > 0:51:09with a pecan praline disc and custard.
0:51:09 > 0:51:12In order to be sticky toffee pudding, forgive me,
0:51:12 > 0:51:15- it needs a bit of sticky toffee. - I sort of made it into the disc.
0:51:15 > 0:51:20I was sort of meant to be an unusual way of doing it, having the praline.
0:51:20 > 0:51:24What would make that sponge come alive is a toffee sauce.
0:51:24 > 0:51:27If you tell a chap he's having a sticky toffee,
0:51:27 > 0:51:29you are duty-bound to provide such.
0:51:36 > 0:51:40I think your custard is lovely. It's really creamy, it's really well made.
0:51:40 > 0:51:43Your pudding is a bit of a disaster.
0:51:43 > 0:51:47It's sunk, which means that it's not cooked enough.
0:51:47 > 0:51:50You must have put in cream of tartar or something to activate the dates?
0:51:50 > 0:51:55- Yeah.- And it's a lot, so you've got this very sort of bitter iron flavour
0:51:55 > 0:51:58in the background of that pudding, and it's weird.
0:51:58 > 0:51:59It's like I'm eating steel wool.
0:52:01 > 0:52:04I was in a real rush and things weren't cooked properly so,
0:52:04 > 0:52:08yeah, obviously, it was criticised quite a lot, but fair,
0:52:08 > 0:52:10because there were a lot of things I didn't do properly.
0:52:13 > 0:52:17For a starter, Dave has made black pudding and apple fritters
0:52:17 > 0:52:22on a bed of lamb's lettuce and pea shoots served with apple puree.
0:52:29 > 0:52:33I really love that crispy outer texture you've got from your fritter
0:52:33 > 0:52:34with your black pudding.
0:52:34 > 0:52:37Inside the black pudding, you've got its natural seasoning.
0:52:37 > 0:52:39Then you've got the sweet, sharp Bramley apple puree
0:52:39 > 0:52:43and the texture of that is great, because it's really soft,
0:52:43 > 0:52:47going with that crunchy little black pudding.
0:52:47 > 0:52:49I think it's a really interesting idea.
0:52:49 > 0:52:52The flavours are good, it just lacks sophistication.
0:52:54 > 0:52:56This dish is a work in progress.
0:52:57 > 0:53:01For his main, Dave has cooked spiced chicken ballotine
0:53:01 > 0:53:03on a cashew mogul curry sauce
0:53:03 > 0:53:08served with baked garam masala cauliflower and flatbread.
0:53:08 > 0:53:12- This isn't how you present it at home, is it?- No, no.
0:53:12 > 0:53:13Lots of good ideas,
0:53:13 > 0:53:17but you haven't quite yet figured out how to posh your home food up.
0:53:26 > 0:53:29Very difficult to do a ballotine. You've pulled that off.
0:53:29 > 0:53:35That sauce is at first sweet, then spicy, then it delivers heat
0:53:35 > 0:53:37but it doesn't deliver enough heat.
0:53:37 > 0:53:40The cauliflowers are a really nice, refreshing idea
0:53:40 > 0:53:43because although they're lightly spiced,
0:53:43 > 0:53:45they're more of a natural flavour.
0:53:45 > 0:53:48That would be a perfect accompaniment to something very hot.
0:53:48 > 0:53:51Dave, what you've done here, I think has demonstrated lots of skill.
0:53:51 > 0:53:54You've made your own bread, made a sauce, made a ballotine,
0:53:54 > 0:53:57but what you're trying to do is give Gregg and I
0:53:57 > 0:54:01food that you think we might find visually impressive.
0:54:01 > 0:54:05I would much prefer to eat this in your kitchen at home because
0:54:05 > 0:54:09I think it would be more succulent, I think it'd be more powerful.
0:54:09 > 0:54:12You have sacrificed flavour here, I think, for presentation.
0:54:14 > 0:54:17At the moment, everything's a little bit of haze.
0:54:17 > 0:54:21It was something I've done at home without any issue.
0:54:21 > 0:54:23I'll just wait until the decision's made
0:54:23 > 0:54:25and hopefully it won't be a bad one for me.
0:54:27 > 0:54:29I enjoyed that.
0:54:29 > 0:54:31You've most certainly all got promise,
0:54:31 > 0:54:34but we can't take you all through to a quarter-final.
0:54:34 > 0:54:36Thank you, off you go.
0:54:45 > 0:54:47I've got to say, I'm impressed.
0:54:47 > 0:54:49Considering the first rounds, the ups and downs,
0:54:49 > 0:54:52our three have bedded themselves in quite well.
0:54:52 > 0:54:55Shivi got off to a disastrous start to the competition.
0:54:55 > 0:54:57That invention test was awful.
0:54:57 > 0:54:59I mean, she was almost dead and buried.
0:54:59 > 0:55:01But she actually turned her competition around.
0:55:01 > 0:55:04I think what she's done today is outstanding.
0:55:04 > 0:55:07Those two dishes were the two best dishes in the room.
0:55:07 > 0:55:13Skill set, flavours, interesting ideas. Yeah, absolutely.
0:55:13 > 0:55:15Shivi, I think, should stay, I really do.
0:55:15 > 0:55:19Our conversation needs to be had between Dave and Helen.
0:55:19 > 0:55:20Dave, he's got a good touch.
0:55:20 > 0:55:23He showed he had good touch right from the start
0:55:23 > 0:55:24when he came in on the invention test.
0:55:24 > 0:55:28I think he's got good ideas but he's not quite doing them justice.
0:55:28 > 0:55:29I think Dave's a good cook,
0:55:29 > 0:55:31whether he's just trying a little bit too hard
0:55:31 > 0:55:34and it hasn't quite worked out? But I like his base skill.
0:55:34 > 0:55:37If I was sent home I would be devastated.
0:55:37 > 0:55:41It's a chance for me to do something I love, which is cooking,
0:55:41 > 0:55:45and every step further through is a step closer.
0:55:45 > 0:55:47I still believe Helen's got a good palate.
0:55:47 > 0:55:51She knows what she likes, she knows the style of cook she is.
0:55:51 > 0:55:53Yes, her food is rough around the edges.
0:55:53 > 0:55:57I watched her throw stuff at the plate. It's frightening.
0:55:57 > 0:56:01And listen, it's whether now we think she's made too many mistakes
0:56:01 > 0:56:02with those two dishes today.
0:56:02 > 0:56:05If I found out I was through to the next stage, I'd be really excited.
0:56:05 > 0:56:08I'd love to carry on cooking, but if I'm sent home,
0:56:08 > 0:56:11I'd think it was fair, based on the fact that
0:56:11 > 0:56:13I cooked dishes with loads of errors.
0:56:15 > 0:56:17Who do we think deserves to go through?
0:56:17 > 0:56:18Well, who's got the potential?
0:56:30 > 0:56:34Thanks very much for really exciting food, interesting food.
0:56:35 > 0:56:38A shame, really, to see one of you go.
0:56:41 > 0:56:43The contestant leaving us is...
0:56:46 > 0:56:48..Helen.
0:56:48 > 0:56:49- I'm sorry.- Thank you.
0:56:53 > 0:56:55I'm disappointed to be going home.
0:56:55 > 0:56:57I don't think it's unjustified, though.
0:56:59 > 0:57:04I would have liked to have gone further, but I'm not devastated.
0:57:04 > 0:57:07I'll go home and cook something for pleasure.
0:57:11 > 0:57:14Congratulations, you two are quarter-finalists!
0:57:17 > 0:57:20I'm shattered and exhausted but I'm absolutely over the moon.
0:57:20 > 0:57:22I want to go as far as I can
0:57:22 > 0:57:25and I'm going to do everything I can to get there.
0:57:25 > 0:57:28This competition just keeps astounding me.
0:57:28 > 0:57:33My happy sign is my knees and my muscles are shaking. I'm so happy.
0:57:38 > 0:57:42Tomorrow night, another group of amateurs will battle
0:57:42 > 0:57:45to earn a place in the quarter-final.
0:57:46 > 0:57:47Fire!
0:57:51 > 0:57:54I think it's bordering on dangerous and very clever.
0:57:55 > 0:57:57Ready...
0:57:57 > 0:57:59No bread should sound like that.
0:58:01 > 0:58:03Mate, most people can't do this sort of stuff.
0:58:03 > 0:58:07Now, a hairdryer is something I haven't used for a long, long time.
0:58:07 > 0:58:09No, doesn't look like it, Gregg!
0:58:34 > 0:58:37Subtitles by Red Bee Media Ltd