0:00:02 > 0:00:0448 chefs from across the UK
0:00:04 > 0:00:08are putting their reputations on the line...
0:00:09 > 0:00:12..in a bid to become Professional MasterChef champion.
0:00:15 > 0:00:21Tonight, six more hopefuls compete to impress judge Gregg Wallace,
0:00:21 > 0:00:24renowned chef Monica Galetti
0:00:24 > 0:00:27and two-Michelin-starred Marcus Wareing.
0:00:32 > 0:00:35I'm very competitive, not taking this lying down.
0:00:35 > 0:00:37I've got something to prove.
0:00:38 > 0:00:41I've definitely thought about winning it. It's why I entered.
0:00:41 > 0:00:44There's no point lying, saying that I don't want to win. Of course I do.
0:00:45 > 0:00:48I think there is a hunger in me that is starting to flare up.
0:00:48 > 0:00:51I really want to do really well in the competition.
0:00:51 > 0:00:54This is a massive opportunity.
0:00:54 > 0:00:57I can't wait to see what they're going to produce.
0:00:57 > 0:00:59They're going to have to come in here and show us something special.
0:01:08 > 0:01:12Six chefs outside waiting to see what the challenge is going to be.
0:01:12 > 0:01:14It's a 20-minute skills test.
0:01:14 > 0:01:16This one's yours. It looks very much to me like pasta.
0:01:16 > 0:01:18It IS about pasta today.
0:01:18 > 0:01:22I would like our chefs to make us a filled pasta of their choice
0:01:22 > 0:01:24and to make a sauce to go with it.
0:01:24 > 0:01:26Ravioli or tortellini?
0:01:26 > 0:01:29Ravioli, tortellini, it's completely up to them.
0:01:29 > 0:01:32Great challenge, pasta work, how to work that machine.
0:01:32 > 0:01:36Really interesting to see how our chefs always approach a ball of pasta.
0:01:36 > 0:01:3920 minutes, it's your challenge. Off you go.
0:01:39 > 0:01:41The first thing that I want to get done is my filling.
0:01:45 > 0:01:48For my filling, I'm going to use some of the baby spinach, ricotta,
0:01:48 > 0:01:51a little bit of garlic and a little bit of shallot through it as well.
0:01:55 > 0:01:57They've got a lovely larder to choose from, there - look.
0:01:57 > 0:02:02Eggs, three types of cheeses, pancetta, sun-dried tomatoes,
0:02:02 > 0:02:03butternut squash, wild mushroom,
0:02:03 > 0:02:07spinach and a really lovely bowl of fresh herbs.
0:02:10 > 0:02:13They need to remember that the filling is to be as cold as possible
0:02:13 > 0:02:15before they fill their pasta parcels.
0:02:15 > 0:02:17If it is a warm mix, what is going to happen is that
0:02:17 > 0:02:19it's going to destroy your pasta. I'll fall apart.
0:02:19 > 0:02:21The pasta will start to break up.
0:02:27 > 0:02:30Now I'm going to roll out my pasta dough.
0:02:31 > 0:02:32What pasta are you going to make?
0:02:32 > 0:02:35I'm going to make a tortellini.
0:02:35 > 0:02:38I chose a tortellini because it's something I actually enjoy making.
0:02:40 > 0:02:43Pasta making is one of the key skills chefs should have,
0:02:43 > 0:02:44in any brigade.
0:02:44 > 0:02:47There's something really nice in a professional kitchen when you've
0:02:47 > 0:02:50got to make a lot of raviolis or tortellinis or make some pasta,
0:02:50 > 0:02:52you go to the machine, you can spend an hour so there.
0:02:52 > 0:02:55It's really therapeutic. You almost step into your own world.
0:02:55 > 0:02:58Absolutely. It's one of those jobs that, when you start,
0:02:58 > 0:03:00you don't want to get interrupted.
0:03:01 > 0:03:05I want it thick enough that it's going to hold the filling, OK,
0:03:05 > 0:03:08but also thin enough that you are not chewing through
0:03:08 > 0:03:09really thick pasta.
0:03:11 > 0:03:13So now I'm just going to cut out my circles.
0:03:19 > 0:03:22I need to get my mix which hopefully should have cooled down now in the freezer.
0:03:26 > 0:03:29Just got to be careful that the pasta doesn't dry out.
0:03:33 > 0:03:34I've got some water here.
0:03:38 > 0:03:40Really important, as you know,
0:03:40 > 0:03:43making sure that you press out any air pockets, sealing it.
0:03:43 > 0:03:47The last thing they want to do is these parcels coming undone when they're being blanched.
0:03:47 > 0:03:50If they've got shaky hands and they don't seal them properly,
0:03:50 > 0:03:51it's going to be a disaster.
0:03:52 > 0:03:54I want them all uniform, all the same size,
0:03:54 > 0:03:58so that when they all cook, they cook at the same time as well.
0:03:58 > 0:04:01Now the making of the tortellini, that is time-consuming.
0:04:01 > 0:04:02They can't rush it.
0:04:03 > 0:04:06I'm going to get my pasta in here cooking.
0:04:08 > 0:04:12Just going to make very simple bacon and sage butter sauce.
0:04:12 > 0:04:17Hot pan, got my bacon, using the cooking liquid from the pasta.
0:04:28 > 0:04:32So now my tortellini is cooked, my sauce, as you can see, is ready.
0:04:33 > 0:04:36Just a matter of scooping them out.
0:04:42 > 0:04:46Soft pasta, big knob of butter, smoky bacon, that's fabulous.
0:04:52 > 0:04:55And there we have it. My ricotta and spinach tortellinis,
0:04:55 > 0:04:58served with a sage and bacon butter sauce.
0:04:58 > 0:05:01Simple to look at but actually quite tricky to make.
0:05:10 > 0:05:11Your pasta is superb.
0:05:11 > 0:05:13I love tortellini - I love this.
0:05:13 > 0:05:15It's such a skill to make great tortellinis.
0:05:15 > 0:05:18It's a great skill to make any pasta work.
0:05:18 > 0:05:20You made that look effortless.
0:05:21 > 0:05:22Lovely-tasting dish.
0:05:22 > 0:05:24Let's get our six chefs in.
0:05:24 > 0:05:25- Ready?- Absolutely.
0:05:25 > 0:05:26Bring them in.
0:05:28 > 0:05:31First to face Monica's skills test is Emrah...
0:05:32 > 0:05:36..a 27-year-old senior sous-chef at a London restaurant.
0:05:40 > 0:05:42As I was growing up, I watched a lot of chefs on TV,
0:05:42 > 0:05:45which kind of influenced me to apply to be a chef.
0:05:46 > 0:05:50What they don't tell you is that the hours are long and it's unsociable.
0:05:50 > 0:05:53You can't be half in - you're all the way in or you're out.
0:05:53 > 0:05:54There's no halfway.
0:05:54 > 0:05:57At my previous place, I was there as sous-chef
0:05:57 > 0:06:00when we gained the Michelin star. That was an amazing feeling.
0:06:01 > 0:06:04Then again we retained it the next year, which was also great.
0:06:04 > 0:06:07But now I feel like I'm ready for a new challenge.
0:06:09 > 0:06:12Emrah, welcome to MasterChef. Are you feeling OK?
0:06:12 > 0:06:14Yeah, a little bit nervous, but OK.
0:06:14 > 0:06:16This is a skills test. 20-minute skills test.
0:06:16 > 0:06:18This one was set by Monica.
0:06:18 > 0:06:20I think you'll enjoy it.
0:06:20 > 0:06:22Emrah, have you done much pasta work before?
0:06:22 > 0:06:23Only really personally.
0:06:23 > 0:06:26At my jobs that I've worked at, they haven't required much pasta work.
0:06:26 > 0:06:31Well, Emrah, what I would like you to do is to make us a filled pasta
0:06:31 > 0:06:35of your choice, and a sauce to serve it with.
0:06:35 > 0:06:36Off you go, Chef.
0:06:50 > 0:06:53- So what's the plan?- Thinking about tortellini with a,
0:06:53 > 0:06:56like a duxelle kind of a mushroom first, served with, like,
0:06:56 > 0:06:58a bacon and brandy cream.
0:06:58 > 0:07:00- That could work, Chef. - Let's hope so.
0:07:16 > 0:07:21I think what'll set me apart is my ability to stay cool
0:07:21 > 0:07:24under pretty stressful situations, and maintain a level head.
0:07:27 > 0:07:30- Don't worry, Emrah. Absolutely everybody does that.- Ha!
0:07:33 > 0:07:34- You're halfway.- OK.
0:07:34 > 0:07:36You're doing OK - you feel OK?
0:07:36 > 0:07:39I feel OK. I was nervous when I came in, but...
0:08:02 > 0:08:05You've got five minutes left, so you've got to get them in a pot.
0:08:05 > 0:08:07- Yep. - You've got to get a sauce on.
0:08:15 > 0:08:17Keep it together. Don't panic now.
0:08:26 > 0:08:28Two minutes, Emrah.
0:08:52 > 0:08:53- Are you done?- Yeah.
0:08:53 > 0:08:55All done?
0:08:55 > 0:08:56All done.
0:08:58 > 0:09:01Emrah's made mushroom-filled tortellini
0:09:01 > 0:09:05with a bacon, mushroom, spinach and brandy cream sauce...
0:09:06 > 0:09:11..finished with sun-dried tomatoes, ricotta and Parmesan.
0:09:11 > 0:09:12The pasta's just too thick.
0:09:12 > 0:09:15The filling, I believe, was a bit runny.
0:09:15 > 0:09:18I think on the sticking of it, it wasn't sealed properly.
0:09:18 > 0:09:21The whole method was a bit...painful to watch.
0:09:30 > 0:09:34It's not great, Emrah, but by the look on your face, you know that anyway.
0:09:34 > 0:09:37Your pasta's too thick. You haven't rolled it out thin enough,
0:09:37 > 0:09:39and it hasn't been sealed properly,
0:09:39 > 0:09:41so when you've cooked it, all the water's got in.
0:09:41 > 0:09:43And towards the end you just got a bit panicky
0:09:43 > 0:09:46and started throwing handfuls of ingredients on top of the bowl,
0:09:46 > 0:09:48which isn't particularly nice.
0:09:50 > 0:09:52The key ingredient, or the flavour that I'm looking for, is mushroom
0:09:52 > 0:09:55and this doesn't come through in your pasta dish because
0:09:55 > 0:09:56there's so little of it, and unfortunately
0:09:56 > 0:10:00with the holes in the pasta, the water's just diluted it.
0:10:00 > 0:10:02Emrah, I think you've got skills.
0:10:02 > 0:10:05I think you move around the kitchen as a chef.
0:10:05 > 0:10:07I think in the signature round you just need to just calm down
0:10:07 > 0:10:10- and bring that to the table. - Yeah, definitely.
0:10:10 > 0:10:13- Emrah, we'll see you in the next round. Thank you.- Thank you.
0:10:18 > 0:10:19Bit disappointing really.
0:10:19 > 0:10:24Pasta's not my strongest suit, and I think that showed today.
0:10:24 > 0:10:26Next is 24-year-old Swede Adam...
0:10:28 > 0:10:30..who's a head chef at a Swedish restaurant, in London.
0:10:34 > 0:10:37The most challenging part about working in England is,
0:10:37 > 0:10:40even if it's in Europe and not far away from Sweden,
0:10:40 > 0:10:42you still can't find the same ingredients.
0:10:46 > 0:10:48I've known that I wanted to be a chef since I was seven years old.
0:10:48 > 0:10:50I've never doubted being a chef.
0:10:50 > 0:10:53I've always, always wanted to do this.
0:10:53 > 0:10:57I decided to apply for MasterChef because I want to see what I can do,
0:10:57 > 0:11:00what I'm capable of, how far I can go.
0:11:00 > 0:11:01I guess we'll see.
0:11:03 > 0:11:05Adam, we want a filled pasta and a sauce.
0:11:05 > 0:11:07- You've got 20 minutes.- Yeah.
0:11:07 > 0:11:08- Off you go, Chef.- Thank you.
0:11:16 > 0:11:18You do know there's a pasta machine there?
0:11:18 > 0:11:19- Yeah, yeah, yeah, I know.- OK.
0:11:19 > 0:11:23- Are you going to... Are you rolling your pasta like that, or by hand, or by machine?- By hand.- Why?
0:11:23 > 0:11:26You get more connection with the dough. It feels better.
0:11:26 > 0:11:27Connecting with the dough -
0:11:27 > 0:11:29how close do you like to get to your ingredients?
0:11:29 > 0:11:32- Is it...- I'd rather do it by hand than trusting machines, actually.
0:11:32 > 0:11:34- It takes a little longer, though. - Yeah.
0:11:40 > 0:11:41Ravioli or tortellini?
0:11:41 > 0:11:45- Ah, ravioli.- Tell me what you're going to put in your ravioli.
0:11:45 > 0:11:48Different mushrooms, vinegar, houmous and spinach.
0:11:48 > 0:11:49- Vinegar?- Yeah.- Vinegar.
0:11:55 > 0:11:56Why do you season the pan?
0:11:56 > 0:11:59Both for flavour and for not sticking, but I know they're nonstick.
0:11:59 > 0:12:02Flavouring what - the pan? There's nothing in the pan.
0:12:02 > 0:12:05- No, not yet.- Is that something you're trained to do?- Yeah.- Wow.
0:12:11 > 0:12:12- An orange?!- Yes.
0:12:12 > 0:12:13It's for the sauce.
0:12:13 > 0:12:14Right.
0:12:14 > 0:12:15SIZZLING
0:12:15 > 0:12:17Adam, I'm getting slightly concerned.
0:12:17 > 0:12:19You've got seven minutes.
0:12:19 > 0:12:21- Yeah.- How long is your pasta going to take to cook?
0:12:21 > 0:12:22A few minutes.
0:12:28 > 0:12:30- Taste good? - Yeah.
0:12:32 > 0:12:35When's this filling going to get in this ravioli?
0:12:35 > 0:12:37Any second now.
0:12:59 > 0:13:01- This isn't good.- What's wrong, Adam?
0:13:01 > 0:13:04My fingers are a little bit too wet to handle this right now.
0:13:11 > 0:13:13You have four minutes.
0:13:16 > 0:13:17You OK? It's getting there?
0:13:17 > 0:13:18Yeah.
0:13:34 > 0:13:35- All done?- Yes.
0:13:36 > 0:13:37Well done.
0:13:40 > 0:13:45Adam's serving spinach, mushroom and white wine vinegar-filled ravioli,
0:13:45 > 0:13:49with a bacon, sun-dried tomato and orange reduction.
0:13:49 > 0:13:52When you spent those five minutes rolling out...
0:13:52 > 0:13:54- Yeah.- ..the dough by hand,
0:13:54 > 0:13:57when we've got a pasta machine for a reason.
0:13:57 > 0:14:00The making of the filling - it was hot when you put it in.
0:14:00 > 0:14:03- That's why it wouldn't seal. - Yeah.- OK? It was too wet.- Yeah.
0:14:03 > 0:14:05It's just the method was all wrong.
0:14:05 > 0:14:06The way you work...
0:14:08 > 0:14:09Need I say more?
0:14:10 > 0:14:12These stalks of spinach are sticking out the ravioli,
0:14:12 > 0:14:14which means that water's got in there.
0:14:28 > 0:14:30The ravioli has got water inside it.
0:14:30 > 0:14:32And you can't make a ravioli, Adam,
0:14:32 > 0:14:33when you're putting a hot filling inside.
0:14:33 > 0:14:36It's never going to stick, it's not going to come together.
0:14:37 > 0:14:41The orange coming through in the bacon, it's actually quite interesting.
0:14:41 > 0:14:43I can see there's thought in there.
0:14:43 > 0:14:44It just wasn't done very well.
0:14:46 > 0:14:48The amount of vinegar you've put in the filling
0:14:48 > 0:14:52makes that mushroom ravioli really sharp.
0:14:52 > 0:14:57But the pasta itself is rolled out beautifully well, beautifully well.
0:14:57 > 0:14:59I don't know. I want to see more of you.
0:14:59 > 0:15:02I think you might be slightly unusual, but in a very good way.
0:15:02 > 0:15:05Let's see. You might be unusual in a very bad way.
0:15:05 > 0:15:07I might be too optimistic!
0:15:07 > 0:15:09- Off you go.- Thank you.
0:15:14 > 0:15:17To come up with a new dish in 20 minutes, it's...
0:15:18 > 0:15:19It's quite hard.
0:15:21 > 0:15:25You know what goes good together, but you don't have enough time
0:15:25 > 0:15:27to make the best of the situation, sadly.
0:15:28 > 0:15:30Originally from Paris...
0:15:30 > 0:15:32- Hi.- Hello.
0:15:32 > 0:15:37..30-year-old Eduardo is a sous-chef in a restaurant in London.
0:15:39 > 0:15:43First of all, when I finished school back in the day, when I was younger,
0:15:43 > 0:15:45I started to cook for my mum.
0:15:47 > 0:15:49And then I said, OK, why not be a chef?
0:15:49 > 0:15:52And then I did my first apprenticeship...
0:15:53 > 0:15:54..aged 17.
0:15:55 > 0:15:58I am very excited to cook for Marcus and Monica, actually.
0:15:58 > 0:16:00They're very good chefs.
0:16:01 > 0:16:04Skills test I think could be the worst one...
0:16:05 > 0:16:08..for everyone, because it's very stressful.
0:16:08 > 0:16:10Three people watching you...
0:16:11 > 0:16:13..so even if you're very confident with the food,
0:16:13 > 0:16:17with your knife, you can lose everything.
0:16:17 > 0:16:20- All right. - 20 minutes. Over to you, Chef.
0:16:20 > 0:16:21Off you go.
0:16:34 > 0:16:36- Everybody does that.- Oh, yeah.
0:16:36 > 0:16:38Don't worry. That's no problem.
0:16:43 > 0:16:44Another one.
0:16:47 > 0:16:49Have you finished rolling the pasta? Are you happy with it?
0:16:49 > 0:16:50Yes.
0:16:50 > 0:16:52So what are you thinking of making?
0:16:52 > 0:16:55- Something a little bit spicy with sun-dried tomato.- Fine.
0:17:04 > 0:17:06Is that the filling for the pasta?
0:17:06 > 0:17:07That's going to be the filling.
0:17:10 > 0:17:13If you had your own restaurant, what style would you cook?
0:17:13 > 0:17:15It would be casual fine dining.
0:17:17 > 0:17:20Maybe a touch of fashion for young people,
0:17:20 > 0:17:23and old people as well, in the centre.
0:17:23 > 0:17:27Have a nice atmosphere - little bit of music, fashion, cocktails.
0:17:35 > 0:17:39- You're halfway, Eduardo. You've got ten minutes left.- Ooh la la!
0:17:39 > 0:17:40Ooh la la!
0:17:56 > 0:17:58So you're making just one big one?
0:17:58 > 0:17:59Yeah.
0:18:13 > 0:18:14Ah la la.
0:18:14 > 0:18:16You've got four minutes left,
0:18:16 > 0:18:19- which is JUST enough time to cook this pasta.- Yes.
0:18:35 > 0:18:36- All done?- All done.
0:18:39 > 0:18:43Eduardo's made a raviolo filled with bacon, mushrooms,
0:18:43 > 0:18:46spring onion and sun-dried tomato,
0:18:46 > 0:18:49with a ricotta, cream, lime and chilli sauce.
0:18:51 > 0:18:54I think you're a bit out of practice in your pasta making.
0:18:55 > 0:18:58The filling, there was a lot of liquid in it...
0:18:58 > 0:19:02- Yes.- ..which makes it very difficult to try and seal it together.
0:19:14 > 0:19:16Actually it tastes a lot, lot better than I thought it would,
0:19:16 > 0:19:19and I'm relieved. There is too much sauce.
0:19:19 > 0:19:22Cream and ricotta is going to make this far too rich.
0:19:22 > 0:19:27However, the flavours inside your ravioli are actually quite good.
0:19:27 > 0:19:29I don't even mind the lime in the ricotta.
0:19:29 > 0:19:32I'm hoping that's your good palate and not luck.
0:19:34 > 0:19:37- It's bizarre because I don't really want to eat this dish, looking at it.- Yeah.
0:19:37 > 0:19:40But then I just turned away, and just put a little bit on my
0:19:40 > 0:19:43palate, I get flavours. So you've got potential, Eduardo.
0:19:43 > 0:19:45Get the head focused, all right?
0:19:45 > 0:19:46I think you could do well.
0:19:46 > 0:19:48Thank you.
0:19:48 > 0:19:51Your pasta is cooked, but it's quite thick around the edges.
0:19:51 > 0:19:53I do like the flavours of what you have inside,
0:19:53 > 0:19:56and I actually liked it when you were cooking it in the pan.
0:19:56 > 0:19:58It was just too wet when you put it in the pasta.
0:20:00 > 0:20:03- Thank you, Eduardo.- Thank you. - Off you go.- Goodbye.- Thank you.
0:20:09 > 0:20:13It's been ages that I didn't do any pasta.
0:20:13 > 0:20:17I made that when I was 19 years old, so it's been ten years, 11 years.
0:20:17 > 0:20:19I never touched pasta any more after that.
0:20:20 > 0:20:2527-year-old head chef Tom has been working in kitchens since he was 15.
0:20:28 > 0:20:31I became a chef, I fell into it.
0:20:31 > 0:20:33I essentially didn't like school.
0:20:33 > 0:20:35I became a pot washer back in Stoke,
0:20:35 > 0:20:37and then I just fell in love with food from there.
0:20:37 > 0:20:38I went travelling.
0:20:40 > 0:20:43I did ski seasons in France. It was brilliant.
0:20:43 > 0:20:46Cook in the day, snowboard in the day,
0:20:46 > 0:20:48and party at night, I suppose!
0:20:49 > 0:20:51It's extremely daunting, that skills challenge.
0:20:51 > 0:20:53What you know, you know.
0:20:53 > 0:20:57If you don't know it, then you know enough about food to get over it, hopefully.
0:20:57 > 0:20:58Service!
0:21:00 > 0:21:01Tom, tell me you've made pasta.
0:21:01 > 0:21:03- I have, yes.- Recently?
0:21:03 > 0:21:06- Yesterday.- Ah, can I give you a hug?
0:21:06 > 0:21:08HE GUFFAWS
0:21:08 > 0:21:11Tom, 20 minutes, pasta of your choice. Off you go, Chef.
0:21:17 > 0:21:20It looks to me, Tom, like you've got a plan.
0:21:20 > 0:21:22I'm going to fill the pasta with the mushrooms,
0:21:22 > 0:21:25and then I'm going to make a sauce with the pancetta.
0:21:29 > 0:21:31- What sort of pasta?- Tortellini.
0:21:31 > 0:21:33- How many are you going to make? - Four, three.
0:21:36 > 0:21:38Who inspires you to cook, Tom?
0:21:38 > 0:21:40My nan, essentially, inspired me to cook.
0:21:40 > 0:21:42Cooking Sunday dinners with her.
0:21:42 > 0:21:45- Yeah?- And then just went on from there, really.
0:21:45 > 0:21:47Always helping my nan in the kitchen.
0:21:50 > 0:21:51Right, you've had five minutes.
0:21:51 > 0:21:52OK.
0:21:56 > 0:21:59- So is that your filling, Tom? Mushroom filling?- Yes.
0:22:13 > 0:22:14You are halfway, Chef.
0:22:27 > 0:22:28Hey!
0:22:36 > 0:22:39Tom, why MasterChef? Why have you entered the competition?
0:22:39 > 0:22:40It's a new challenge for me.
0:22:40 > 0:22:43I always wondered how easy or hard it'd be.
0:22:43 > 0:22:44And now that you're here?
0:22:44 > 0:22:46It turns out that I'm shaking a little bit, so...
0:22:46 > 0:22:48HE LAUGHS
0:23:01 > 0:23:03- How's the tortellini?- It's cooked.
0:23:18 > 0:23:19- All done?- Yeah.
0:23:21 > 0:23:22Thank you.
0:23:24 > 0:23:26Tom's serving mushroom tortellini
0:23:26 > 0:23:29with a pancetta, wine and cream sauce.
0:23:30 > 0:23:34Does this resemble anything you made in your restaurant yesterday?
0:23:34 > 0:23:35I can make better.
0:23:37 > 0:23:38Definitely made better.
0:23:42 > 0:23:45You've put up a sauce, a dish that is really, really salty,
0:23:45 > 0:23:48and sickly as well, because the cream has been reduced,
0:23:48 > 0:23:50and you added some more cream.
0:23:50 > 0:23:52The working methods and the process didn't sort of come together.
0:23:52 > 0:23:55You look a little bit sort of rabbit-in-the-headlights.
0:23:55 > 0:23:56It's not a great dish.
0:23:56 > 0:23:58All I can taste is salt and cream, unfortunately.
0:23:58 > 0:24:00Yes, Chef.
0:24:01 > 0:24:04I like the filling, and I like the thinness of the pasta,
0:24:04 > 0:24:08and the pasta's sealed, and it hasn't leaked, and it's decent.
0:24:08 > 0:24:10I've got a feeling you actually might be a decent chef,
0:24:10 > 0:24:12but this sauce is awful.
0:24:13 > 0:24:15Tom, you know where you went wrong.
0:24:15 > 0:24:17Pasta making was dodgy, but at least it's thin.
0:24:17 > 0:24:21I AM looking forward to seeing what your signature dish is like,
0:24:21 > 0:24:23when you've settled a little bit into our kitchen.
0:24:23 > 0:24:25Yes, Chef. See you in the next round, Chef.
0:24:25 > 0:24:27- Off you go.- Thank you.
0:24:36 > 0:24:39Dreadful, absolutely dreadful.
0:24:39 > 0:24:40I know I can do better than that.
0:24:42 > 0:24:45I was just nervous. I can make pasta with my eyes closed.
0:24:46 > 0:24:4928-year-old Liverpudlian Jon is a head chef
0:24:49 > 0:24:52at a contemporary Chinese restaurant in Manchester.
0:24:54 > 0:24:56Being a chef's the best job in the world.
0:24:56 > 0:24:59The fact that people every day spend their hard-earned money on something
0:24:59 > 0:25:03that I've created is the best feeling in the world.
0:25:03 > 0:25:06If you don't want to work hard, it's not the profession for you.
0:25:06 > 0:25:09If you just want a job, you wouldn't be a chef.
0:25:09 > 0:25:11You have to love it. You have to care about it.
0:25:14 > 0:25:17Obviously nervous about cooking my dishes for these judges.
0:25:17 > 0:25:18They know what they're talking about.
0:25:18 > 0:25:21There's a bit of excitement of hoping that they're going to give me
0:25:21 > 0:25:24the confirmation that what I'm doing is good
0:25:24 > 0:25:27but also the nerves that they could turn round and say
0:25:27 > 0:25:29I'm going completely the wrong way!
0:25:32 > 0:25:34Jon, have you made pasta recently?
0:25:34 > 0:25:38This is the one that I said I've not done - Italian.
0:25:39 > 0:25:41Jon, 20 minutes.
0:25:41 > 0:25:45We want a filled pasta and a sauce. It's over to you, Chef. Off you go.
0:25:53 > 0:25:54The shakes.
0:25:55 > 0:25:59- What's the matter? - Just nervous. Nervous.
0:25:59 > 0:26:01But I'll be all right, keep cooking.
0:26:02 > 0:26:04- Jon?- Yeah.- Have you got a plan together?
0:26:04 > 0:26:07Yeah, so I'm going to make a really quick mushroom filling.
0:26:07 > 0:26:10Just lightly sweat off the mushrooms, bit of garlic, fill that,
0:26:10 > 0:26:12and then do it with a mushroom cream sauce.
0:26:12 > 0:26:15- What pasta are you going to make? - Like a little ravioli, basically.
0:26:22 > 0:26:23What are your strengths, then?
0:26:23 > 0:26:27I've been recently working a lot on trying to get dim sum perfected.
0:26:27 > 0:26:28This should be much easier.
0:26:28 > 0:26:31I've had a go at dim sum. That's very tricky.
0:26:31 > 0:26:34That's what I'm trying to transfer - from dim sum to pasta.
0:26:56 > 0:26:59- You're halfway, OK, mate? - Yeah. Thank you.
0:26:59 > 0:27:01- Happy with your pasta?- I think so.
0:27:03 > 0:27:05How did you become a chef, Jon?
0:27:05 > 0:27:06I always loved food.
0:27:06 > 0:27:09For my 21st birthday, my mother offered what I wanted to do,
0:27:09 > 0:27:13and Nigel Haworth had just won on Great British Menu
0:27:13 > 0:27:14with his hotpot dish,
0:27:14 > 0:27:18and I thought that was the most sensational dish I'd ever seen.
0:27:18 > 0:27:20So I wanted to go and eat there.
0:27:20 > 0:27:22So I went, and asked for a job, and got one.
0:27:22 > 0:27:24You asked for a job while you were eating in there?
0:27:24 > 0:27:25I finished the meal and...
0:27:27 > 0:27:30..I basically thought, I want to do for a living...
0:27:31 > 0:27:33..making people feel how I feel right now.
0:27:44 > 0:27:46Jon, you've got six minutes left, all right?
0:27:46 > 0:27:48You're going to have to get that pasta in,
0:27:48 > 0:27:52- and then start on your sauce, Chef.- Oui, oui.
0:27:52 > 0:27:54What type of sauce are you making, Jon?
0:27:54 > 0:27:57I'm going to sweat off a bit of shallots and garlic,
0:27:57 > 0:27:58a little bit of the pancetta,
0:27:58 > 0:28:00and then a little bit of a cream reduction.
0:28:04 > 0:28:05You've got three minutes.
0:28:05 > 0:28:07I reckon your pasta might cook if you're lucky,
0:28:07 > 0:28:10- but this sauce has got to get underway.- Oui.
0:28:17 > 0:28:18You've got one minute.
0:28:23 > 0:28:24Steady, steady.
0:28:26 > 0:28:28I'm not very happy with this sauce.
0:28:30 > 0:28:32Come on, come on, come on!
0:28:33 > 0:28:35Finished?
0:28:35 > 0:28:36Yeah.
0:28:37 > 0:28:40Jon's made a mushroom and rosemary-filled ravioli
0:28:40 > 0:28:44with a garlic, shallot and pancetta cream sauce.
0:28:48 > 0:28:50That's beautifully thin. If that's the first time
0:28:50 > 0:28:52you've properly made pasta, I'm really impressed!
0:28:59 > 0:29:01I love your ravioli,
0:29:01 > 0:29:04and inside you've got lovely mushrooms with a hint of rosemary.
0:29:04 > 0:29:05Your sauce isn't great,
0:29:05 > 0:29:09but that's OK for me because you don't think it's great either.
0:29:09 > 0:29:11Sauce in 60 seconds?
0:29:11 > 0:29:13I don't think it was ever going to happen, was it?
0:29:13 > 0:29:17Jon, there is something about you that fills me with confidence.
0:29:18 > 0:29:22You have made a ravioli, and it is nice and thin, and they look great.
0:29:24 > 0:29:26Pasta, for me, is a key skill any chef should have.
0:29:26 > 0:29:29You know, you've been cooking six years already,
0:29:29 > 0:29:32so I hope you've not missed out any other essential parts of your skills
0:29:32 > 0:29:34that you will need to get through this competition.
0:29:36 > 0:29:38- Thank you, Chef. - Thank you very much. Cheers.
0:29:45 > 0:29:47What can't our chefs see on that table?
0:29:47 > 0:29:48Why is it just bacon and cream?
0:29:52 > 0:29:55Going in blind, no preparation, you know...
0:29:55 > 0:29:57It's tough.
0:29:59 > 0:30:02They're not the softest of critics, either.
0:30:03 > 0:30:08The final chef to face Monica's skills test is Scottish sous-chef Tasso.
0:30:11 > 0:30:14My current head chef is Jamie Scott, he won MasterChef in 2014.
0:30:17 > 0:30:19Jamie has said not to come back if I don't win it,
0:30:19 > 0:30:21but I think that was more of a joking thing.
0:30:21 > 0:30:23It's a bit more encouragement to push myself on.
0:30:23 > 0:30:25Hopefully I'll do quite well in it as well.
0:30:26 > 0:30:29I started cheffing at 15. I didn't fit into school very much,
0:30:29 > 0:30:32I had to make a choice of what I wanted to do, really.
0:30:32 > 0:30:35It's something that my family grew up with, was cooking.
0:30:35 > 0:30:37My dad had worked in restaurants.
0:30:37 > 0:30:40It's really kind of like something I've always wanted to do, is cook.
0:30:42 > 0:30:44I'm not the kind of big-headed person to go in and say
0:30:44 > 0:30:46"I'm definitely going to win this."
0:30:46 > 0:30:48My chances hopefully are pretty good.
0:30:50 > 0:30:53- Have you worked with pasta before? - Yes, yes.
0:30:53 > 0:30:55Amazing. Have you filled pasta before?
0:30:55 > 0:30:57- Yes.- Even better.
0:30:57 > 0:31:01You have 20 minutes to give us a very nice filled pasta and sauce.
0:31:01 > 0:31:02Off you go, Chef.
0:31:11 > 0:31:14What are you thinking of making for us, Tasso?
0:31:14 > 0:31:16A little soft cheese filling with basil through it.
0:31:16 > 0:31:17I'm just going to do a little
0:31:17 > 0:31:19girolle and garlic white wine sauce with it.
0:31:30 > 0:31:32Who taught you to do that, loop that together like that?
0:31:32 > 0:31:35I used to work in an Italian restaurant.
0:31:35 > 0:31:37I was on garnish there for a little while.
0:31:37 > 0:31:40There was a lot of pasta, a lot of pasta work, so...
0:31:40 > 0:31:41That's lucky, son, isn't it?
0:31:42 > 0:31:43Hey!
0:31:51 > 0:31:52Nice. Nice work.
0:32:02 > 0:32:04You're looking pretty comfortable now, Tasso.
0:32:04 > 0:32:06I'm trying not to get overwhelmed.
0:32:13 > 0:32:16You, Chef, are halfway.
0:32:16 > 0:32:18- All under control? - Yes, should be there.
0:32:22 > 0:32:24Nice pasta rolling. Very nice.
0:32:26 > 0:32:29Tell me how you're making your sauce, please, Chef.
0:32:29 > 0:32:31So, I'm sweating off some shallot and garlic,
0:32:31 > 0:32:34reducing down some white wine in that, a splash of cream,
0:32:34 > 0:32:36and just a little bit of milk to thin it down,
0:32:36 > 0:32:38and I'm going to add a little bit of pancetta to the sauce.
0:32:50 > 0:32:52What do you like about being a chef?
0:32:52 > 0:32:55The thrill of it. The thrill of it's massive.
0:32:55 > 0:32:59I love when we're really busy on a Saturday night, rushing about,
0:32:59 > 0:33:02and looking busy and stuff like that.
0:33:06 > 0:33:08It's a butter and cream sauce?
0:33:08 > 0:33:10- Butter and... Yes. - That's going to be a rich sauce.
0:33:10 > 0:33:14It is, indeed. And I'll just finish it with a touch of vinegar.
0:33:30 > 0:33:33- All done?- All done.- Right on time.
0:33:34 > 0:33:35- Well done.- Thank you.
0:33:37 > 0:33:41Tasso's serving goat's cheese and basil tortellini
0:33:41 > 0:33:45with a white wine, cream, butter, girolle and pancetta sauce.
0:33:46 > 0:33:49You've shown that you're very competent in the pasta department,
0:33:49 > 0:33:51which was wonderful to see.
0:33:51 > 0:33:53I like how the dish looks.
0:34:02 > 0:34:05Tasso, I love the way the pasta's been cooked.
0:34:05 > 0:34:09It's perfect. The filling, I really enjoy the goat's cheese.
0:34:09 > 0:34:11I don't like the cream sauce with it,
0:34:11 > 0:34:13but I do like the bacon and the basil.
0:34:14 > 0:34:16It's a pretty good start, I think.
0:34:16 > 0:34:18You've shown some skills here.
0:34:18 > 0:34:19- I'm relieved.- Thank you.
0:34:20 > 0:34:24I have to say, watching you roll out that pasta was probably one of
0:34:24 > 0:34:27the most professional things I've seen in this kitchen for a long time,
0:34:27 > 0:34:31especially today. This is a restaurant-quality dish.
0:34:31 > 0:34:32- Good job.- Thank you.
0:34:32 > 0:34:35- Best dish of the day. - Thank you very much.
0:34:35 > 0:34:39I'd be really happy if that was served to me as a starter in a restaurant.
0:34:39 > 0:34:42And for me to say that in a skills test
0:34:42 > 0:34:44I think is nothing short of miraculous.
0:34:44 > 0:34:47Tasso, I think you've done an incredible job.
0:34:47 > 0:34:49- See you in the next round. - Thank you.
0:34:57 > 0:35:00- Good lad. - I'm so relieved.
0:35:00 > 0:35:03- Are you?- You can't imagine how relieved I feel right now.
0:35:08 > 0:35:10That's huge coming from Marcus Wareing,
0:35:10 > 0:35:13saying I had the best dish of the day.
0:35:13 > 0:35:15Yeah, I'm happy about that. Definitely happy about the feedback.
0:35:15 > 0:35:17It's more than I could have asked for.
0:35:20 > 0:35:23I know you were disappointed at times,
0:35:23 > 0:35:27but I really honestly believe we've got six very different
0:35:27 > 0:35:29and very interesting chefs.
0:35:29 > 0:35:33As trained chefs, we take pasta making for granted,
0:35:33 > 0:35:35and it's shown today that it's not as easy as it looks.
0:35:35 > 0:35:37Of course I was disappointed.
0:35:37 > 0:35:40However, they will come back fighting, and I expect them to.
0:36:07 > 0:36:12This round, the signature dish round, this is about your food.
0:36:13 > 0:36:18A chance for you to showcase your skill and craft.
0:36:19 > 0:36:23One hour and 15 minutes to show your talent.
0:36:23 > 0:36:26At the end of this, three of you will be leaving the competition.
0:36:29 > 0:36:30Off you go.
0:36:42 > 0:36:44The skills test was tough for me.
0:36:44 > 0:36:45Pasta's not my strongest suit.
0:36:47 > 0:36:50Moving forward to the signature dish, I'm quite happy with my dish,
0:36:50 > 0:36:53I need to make sure I nail everything and it's all flawless.
0:36:53 > 0:36:56Moving forward in life - make more pasta.
0:36:58 > 0:37:00Emrah, what's your dish?
0:37:00 > 0:37:03So, I'm cooking a rack of lamb with crisp sweetbreads,
0:37:03 > 0:37:06puree of broccoli, and I'm using the stalks as a garnish
0:37:06 > 0:37:08to be dressed in lemon dressing.
0:37:08 > 0:37:11And I've got also a caper and black garlic puree working.
0:37:11 > 0:37:14And tell me why you're not serving a sauce, so you're thinking more a vinaigrette?
0:37:14 > 0:37:16Yeah, I'm thinking more down the vinaigrette route.
0:37:16 > 0:37:17A sauce could be heavy for the dish.
0:37:17 > 0:37:19You must be slightly disappointed after the first round.
0:37:19 > 0:37:23Yeah, certainly, the first round didn't really showcase what I know I can do.
0:37:23 > 0:37:27I was very upset with it, but, like I said, half-time.
0:37:27 > 0:37:30If you're disappointed by that round, what do you feel you have to do now?
0:37:30 > 0:37:33- Everything needs to be flawless. - Simple as that?- Simple as that. - You got it.
0:37:36 > 0:37:40Emrah looks like a different chef in this kitchen.
0:37:40 > 0:37:42His bench is so organised.
0:37:42 > 0:37:47He knows exactly where he's going with his signature dish.
0:37:47 > 0:37:50He's not serving a classical lamb jus.
0:37:50 > 0:37:53He wants to put a little lemon vinaigrette on the plate as well.
0:37:53 > 0:37:54So, this could be interesting.
0:37:58 > 0:38:00Just push myself in this round.
0:38:01 > 0:38:04Show them what I can do on a plate.
0:38:04 > 0:38:05Hopefully stand out.
0:38:06 > 0:38:08Got the skills test out the way.
0:38:09 > 0:38:12About time I went in and proved I can cook properly.
0:38:15 > 0:38:17What are you cooking for us?
0:38:17 > 0:38:19I'm doing a lamb rump which I'm cooking in a water bath.
0:38:19 > 0:38:21I'm going to do that with cauliflower.
0:38:21 > 0:38:23I'm going to grate that down to act like a rice couscous.
0:38:23 > 0:38:25And then in the jus, I'm going to add chocolate.
0:38:26 > 0:38:30- So, lamb and chocolate, essentially. - Have you served it at the pub?
0:38:30 > 0:38:32- Yes.- Yeah? People loving it?
0:38:32 > 0:38:33People... Not heard a bad word about it, yeah.
0:38:33 > 0:38:35So if we don't like it,
0:38:35 > 0:38:38we could be wrong and the people of Macclesfield could be right?
0:38:38 > 0:38:39Well, yeah, essentially.
0:38:39 > 0:38:41- Good luck, Tom.- Thank you very much.
0:38:45 > 0:38:47Chocolate sauce goes very well with venison.
0:38:47 > 0:38:51We all know that. But with lamb, I'm yet to be convinced.
0:38:52 > 0:38:56The garnish... Raisins, that makes sense with cauliflower.
0:38:58 > 0:39:00But not with a chocolate sauce and lamb.
0:39:04 > 0:39:08I'm hoping what sets me apart today is just excellent cooking.
0:39:08 > 0:39:10It is a plate that's very close to my heart.
0:39:12 > 0:39:15And I think it's a great plate of food.
0:39:15 > 0:39:17So, as long as I deliver what I've got my head,
0:39:17 > 0:39:19I think I should be all right.
0:39:21 > 0:39:24Jon, there is no meat or fish on here.
0:39:24 > 0:39:28Just cauliflower, essentially. That's one key ingredient.
0:39:28 > 0:39:32- What are you going to do?- We are serving it inside a jacket potato skin,
0:39:32 > 0:39:33so the skin acts as a nest.
0:39:33 > 0:39:37- Right.- And inside there, we've got a roast cauliflower puree,
0:39:37 > 0:39:40the pickled Romanesco and cauliflower crumble.
0:39:40 > 0:39:44And then we've got a gherkin gel, so made from the liquid from gherkins.
0:39:44 > 0:39:46Are you ambitious, Jon?
0:39:46 > 0:39:48- Yeah. Of course.- How ambitious?
0:39:48 > 0:39:50Ambitious enough to stand here with a cauliflower and say,
0:39:50 > 0:39:52- "This is good enough." - I'll tell you what, Jon,
0:39:52 > 0:39:55this is the bravest dish I've seen in here for while.
0:39:55 > 0:39:56Go get them, son.
0:40:00 > 0:40:03I've got to admire Jon, to come here with just a cauliflower...
0:40:05 > 0:40:10..and cook us a dish that's going to be inside a jacket potato.
0:40:10 > 0:40:14I think Jon's being very brave, and I like he's standing strong with his cauliflower.
0:40:14 > 0:40:19He believes in it and he's going to give us something very different.
0:40:20 > 0:40:22Chefs, you are halfway.
0:40:26 > 0:40:28I love cooking my own food for people.
0:40:28 > 0:40:32I'm not stressed. I'm not stressed. I'm very confident.
0:40:32 > 0:40:37But when you have three judges watching you, this is different.
0:40:41 > 0:40:43Right, tell me a little bit about what you are going to be cooking for us.
0:40:43 > 0:40:45I'm going to do some celeriac cannelloni,
0:40:45 > 0:40:48stuffed with aubergine and cumin, and my base,
0:40:48 > 0:40:52I'm going to do anchovies and sardine puree.
0:40:52 > 0:40:54So, the celeriac is replacing the pasta?
0:40:54 > 0:40:57- Yeah.- I've never seen a celeriac cannelloni.
0:40:57 > 0:40:58Eduardo, where do these ideas come from?
0:40:58 > 0:41:01You haven't been taught these things, have you?
0:41:01 > 0:41:03I'm a creative person. I like flavour.
0:41:03 > 0:41:05Sometimes it works, sometimes it doesn't work.
0:41:05 > 0:41:07But you know this one works, right?
0:41:07 > 0:41:09This one, you guys are going to be shocked,
0:41:09 > 0:41:10but that's the first time I'm making it.
0:41:10 > 0:41:13No way. You've never made this dish before?
0:41:13 > 0:41:14No, it's going to be the surprise.
0:41:14 > 0:41:16It's going to be a surprise to you, cos you've not made it before!
0:41:16 > 0:41:18Yeah, that is what it is.
0:41:18 > 0:41:20So, we are all going to be surprised.
0:41:20 > 0:41:21I'm going to be surprised as well.
0:41:25 > 0:41:27Eduardo's dish, when you break it down, it comes with two things.
0:41:27 > 0:41:29It comes with a cannelloni.
0:41:29 > 0:41:33He's replacing the pasta with slices of celeriac.
0:41:33 > 0:41:37And he's going to be stuffing that with his aubergine to create
0:41:37 > 0:41:38the cannelloni effect.
0:41:39 > 0:41:41My concern is he's not tested this dish.
0:41:45 > 0:41:47I want to impress the judges a lot.
0:41:47 > 0:41:50I want them to feel the Scandinavian in my dish,
0:41:50 > 0:41:54but also all the other worldly influences.
0:41:54 > 0:41:56The judges haven't seen anything yet.
0:41:58 > 0:42:00Adam, what are you cooking for us?
0:42:00 > 0:42:02Today I'm cooking baked halibut,
0:42:02 > 0:42:04and for that I'm going to use smoked dashi
0:42:04 > 0:42:08and a ragout of mung beans, squid and pork.
0:42:08 > 0:42:09Adam, you know what?
0:42:09 > 0:42:12I thought you might cook like this and I'm not disappointed.
0:42:12 > 0:42:14- Thank you.- Good luck.
0:42:17 > 0:42:20Adam's a big, bold chef and I think this is going to be a really big,
0:42:20 > 0:42:23bold dish from him. It's going to have to pack some flavour, though.
0:42:23 > 0:42:24I just hope not too much flavour.
0:42:24 > 0:42:27I don't want the halibut to be overpowered by that casserole.
0:42:31 > 0:42:32There is a little bit of pressure,
0:42:32 > 0:42:35being told it was one of the best dishes of the day.
0:42:35 > 0:42:38But hopefully, I can just continue that,
0:42:38 > 0:42:41and cook how I know how to cook. And that's all I can do, really.
0:42:44 > 0:42:46It's three of my favourite things on a plate.
0:42:46 > 0:42:48We've got mutton, we've got some hispi cabbage
0:42:48 > 0:42:50and just a little carrot puree
0:42:50 > 0:42:52and a roasted carrot, roasted in hay.
0:42:52 > 0:42:54Where does the malt extract come in in your dish?
0:42:54 > 0:42:55The malt extract, I put some malt into the sauce,
0:42:55 > 0:42:58and I'm going to finish the carrot in malt as well, the roasted carrot.
0:42:58 > 0:42:59Ambitious for this competition?
0:42:59 > 0:43:02Yeah, definitely. This morning's given me a little taste of it,
0:43:02 > 0:43:04so, never thought I'd feel like that, but it feels really good,
0:43:04 > 0:43:05and hopefully, I can carry on.
0:43:05 > 0:43:08- I like the sounds of it. I love that you are using mutton. - Thank you very much.
0:43:11 > 0:43:13This is a dish I really do like the sound of.
0:43:15 > 0:43:17Mutton, it's got a lovely flavour,
0:43:17 > 0:43:20but the timing of the cookery of mutton has to be absolutely spot on.
0:43:20 > 0:43:21You've got to know your produce.
0:43:23 > 0:43:25This chef wants to go a long way in the competition.
0:43:25 > 0:43:28If he can cook this dish well, Tasso will be well on his way.
0:43:31 > 0:43:33You have got just two minutes.
0:43:33 > 0:43:36You have to get your food on plates. Come on.
0:43:46 > 0:43:48Last 60 seconds. Come on, please.
0:43:52 > 0:43:54You have just 20 seconds. Final touches.
0:43:58 > 0:43:59That's it. Stop.
0:44:03 > 0:44:05- Well done, guys. - How'd you find that?
0:44:05 > 0:44:06- Cheers.- How did you find that?
0:44:06 > 0:44:10- Good luck. All the best. - Not too bad.- All the best.
0:44:10 > 0:44:15Tasso has prepared loin of mutton served with charred hispi cabbage,
0:44:15 > 0:44:20carrot puree, roasted carrots with a malt butter glaze,
0:44:20 > 0:44:22and topped with a lamb fat crumb,
0:44:22 > 0:44:24finished with chive oil,
0:44:24 > 0:44:26and a mutton and malt sauce.
0:44:38 > 0:44:40I'm enjoying everything on this plate.
0:44:40 > 0:44:42I think your presentation looks
0:44:42 > 0:44:44very smart, very clean, very tidy.
0:44:44 > 0:44:46The mutton has been cooked nicely.
0:44:46 > 0:44:49It's still pink. I like the addition of the malt
0:44:49 > 0:44:52through the roasted carrot.
0:44:52 > 0:44:55A smart little trick, I think, and it tastes divine.
0:44:55 > 0:44:59It's a clear statement - you can cook, you've got a certain style,
0:44:59 > 0:45:02and I would like you just to keep going, getting stronger.
0:45:02 > 0:45:03Thank you.
0:45:03 > 0:45:07I love that carrot with the malt, and the crunchiness on it.
0:45:07 > 0:45:09That's one of the best carrots I've ever tasted. That is fantastic.
0:45:09 > 0:45:12I think you've got lovely flavours, I really do.
0:45:12 > 0:45:14I think you've got some really clever ideas.
0:45:14 > 0:45:16Everything I've tasted is delicious.
0:45:17 > 0:45:19This is absolutely exquisite.
0:45:19 > 0:45:21It's very cleverly thought out.
0:45:21 > 0:45:24It's a plate of excellence, it really is.
0:45:24 > 0:45:26And for your first signature dish, you've really,
0:45:26 > 0:45:28really raised the bar incredibly high.
0:45:29 > 0:45:32I think you've just made three judges very happy, Tasso.
0:45:32 > 0:45:33- Well done, chef.- Thank you.
0:45:36 > 0:45:39I feel amazing after that. Some of the best comments I could have got.
0:45:39 > 0:45:42- Well done.- Cheers.- Smashed it, man.
0:45:42 > 0:45:44People like Marcus, Monica and Gregg to enjoy it,
0:45:44 > 0:45:47it's a whole new level of happiness right now.
0:45:47 > 0:45:48So, yeah, really good.
0:45:49 > 0:45:53Emrah's cooked rack of lamb and crispy sweetbreads,
0:45:53 > 0:45:56served with runner beans and broad beans
0:45:56 > 0:45:58in a lemon and rapeseed vinaigrette,
0:45:58 > 0:46:02with broccoli puree, stem and shavings,
0:46:02 > 0:46:04and a black garlic and caper puree.
0:46:12 > 0:46:15The black garlic and capers really work together very, very well.
0:46:15 > 0:46:17The sweetbreads are nice and crunchy.
0:46:17 > 0:46:19But there's a few things here that don't quite work,
0:46:19 > 0:46:21and there's the cooking of the lamb.
0:46:21 > 0:46:23It's a little bit on the underdone side there.
0:46:23 > 0:46:26For me, the dish is crying out for the vinaigrette
0:46:26 > 0:46:28to have a little bit of meat jus running through it.
0:46:28 > 0:46:30The vinaigrette comes through, but only in places,
0:46:30 > 0:46:32when you go searching for it.
0:46:33 > 0:46:35I love those fresh vegetables.
0:46:35 > 0:46:37I love the purees.
0:46:37 > 0:46:40It's a shame that lamb is undercooked for me.
0:46:41 > 0:46:44You've got some great positives on this plate of food.
0:46:44 > 0:46:45I really enjoyed the black garlic puree.
0:46:45 > 0:46:47Big fan of black garlic.
0:46:47 > 0:46:49The broad beans are cooked very well.
0:46:49 > 0:46:51But the lamb, you're a few minutes off.
0:46:56 > 0:46:58They said the lamb was a little bit under for them, but again,
0:46:58 > 0:47:00that's preference. I thought it was OK.
0:47:00 > 0:47:01I hope it's enough.
0:47:02 > 0:47:03Fingers crossed.
0:47:05 > 0:47:09Adam's dish is sous-vide halibut on a pork loin,
0:47:09 > 0:47:12squid and mung bean ragout,
0:47:12 > 0:47:15served with a garnish of crispy cavalo nero,
0:47:15 > 0:47:18fennel tops, golden beetroot,
0:47:18 > 0:47:20broccoli stem and puree,
0:47:20 > 0:47:22finished with a pork dashi.
0:47:34 > 0:47:36Your presentation's too muddled for me.
0:47:36 > 0:47:39I would like less going on there.
0:47:39 > 0:47:42Now, the fish is slightly dry.
0:47:42 > 0:47:45I really like the crispy cabbage with salt.
0:47:45 > 0:47:47I really like the quality of your dashi.
0:47:47 > 0:47:51That is slightly meaty, it's also a little bit of sharpness as well.
0:47:51 > 0:47:52I really, really love that.
0:47:52 > 0:47:55However, there's too much going on for me,
0:47:55 > 0:47:57and a lot of it is quite salty.
0:47:58 > 0:48:00The dish could work.
0:48:00 > 0:48:04I feel that you've just really tried to put a lot into one plate of food
0:48:04 > 0:48:06and it's a bit muddled.
0:48:06 > 0:48:07It's a little bit like your dashi stock.
0:48:07 > 0:48:10Cloudy. There's no clarity to the dish.
0:48:11 > 0:48:14The ragout, I like the idea of it,
0:48:14 > 0:48:16but I don't think the cut of pork you've chosen...
0:48:16 > 0:48:19Brings nothing to it because it's dried out and it's overcooked.
0:48:19 > 0:48:21I would have preferred something quite fatty.
0:48:21 > 0:48:25But I will say this - it's a damn sight better than your skills round.
0:48:25 > 0:48:26Thank you.
0:48:30 > 0:48:32I'm happy with what the judges said, yeah.
0:48:33 > 0:48:35It's honest. Tough, but honest.
0:48:36 > 0:48:38Just better now, like, it's done.
0:48:38 > 0:48:40Just breathe, relax.
0:48:42 > 0:48:46Jon's made a jacket potato skin filled with cauliflower puree,
0:48:46 > 0:48:48crumble and fondant,
0:48:50 > 0:48:54with pickled Romanesco cauliflower and silver skin onions,
0:48:54 > 0:48:55it's served with a gherkin gel.
0:49:06 > 0:49:09To take a cauliflower and yet for it to go across a range of
0:49:09 > 0:49:12different flavours I think is quite extraordinary.
0:49:13 > 0:49:15I think it's absolutely delicious.
0:49:15 > 0:49:18So much flavour in something so light, I think is clever.
0:49:18 > 0:49:20Thank you.
0:49:20 > 0:49:23I know you were pretty adamant you had a point to prove here with
0:49:23 > 0:49:26the cauliflower, and I think you did just that.
0:49:26 > 0:49:28I really enjoyed this.
0:49:28 > 0:49:30I love the cauliflower puree.
0:49:30 > 0:49:33I like the addition of the gherkin gel, as well.
0:49:33 > 0:49:36This is quite clever. It's a bit of fun.
0:49:36 > 0:49:38And it's a nice introduction to who you are, Jon,
0:49:38 > 0:49:40because I never got that in the first round.
0:49:41 > 0:49:44- Thank you.- Jon, I have to say, I'm shocked.
0:49:45 > 0:49:48Cos when I was standing at your bench over there earlier,
0:49:48 > 0:49:50talking to you about your dish, I was laughing,
0:49:50 > 0:49:53cos I just couldn't understand what it is you were thinking, where you were going.
0:49:53 > 0:49:55But wow, have you proved me wrong.
0:49:56 > 0:49:58What a fabulous dish.
0:49:58 > 0:50:01You know, I am really impressed with you.
0:50:01 > 0:50:04It's a jacket potato skin, yet you've filled with delights.
0:50:04 > 0:50:07This is a dish I actually would want to eat again.
0:50:07 > 0:50:11It's nice when other people believe in what you believed in.
0:50:11 > 0:50:12- Yeah.- I think the plate says it all.
0:50:18 > 0:50:19I'm buzzing. I'm really happy.
0:50:22 > 0:50:23They got it and it was just great.
0:50:23 > 0:50:25Great. Really lovely feedback.
0:50:25 > 0:50:26Really, really generous.
0:50:31 > 0:50:34Next, it's Tom with his lamb rump.
0:50:34 > 0:50:38Served with asparagus and aubergine puree,
0:50:38 > 0:50:42cauliflower couscous with raisins and a cauliflower puree,
0:50:42 > 0:50:45finished with a chocolate jus.
0:50:53 > 0:50:55I like the cooking of the lamb rump.
0:50:55 > 0:50:57It's nice and pink. It's how I would have it.
0:50:57 > 0:50:59Your cauliflower couscous, it's OK,
0:50:59 > 0:51:02it's not the best and I find the quantity is a lot on here.
0:51:02 > 0:51:04The sauce, I really don't like.
0:51:04 > 0:51:07The chocolate sauce, I don't like the way it's been made.
0:51:08 > 0:51:10Chocolate sauce?
0:51:10 > 0:51:12With lamb? No, no, no, no.
0:51:12 > 0:51:13No. No, no, no.
0:51:13 > 0:51:17Doesn't work, that, Tom. Chocolate and lamb is not a marriage.
0:51:17 > 0:51:21It doesn't work. The couscous idea I like.
0:51:21 > 0:51:25I just find it just a little bit too rough, lacks seasoning.
0:51:25 > 0:51:27Your vegetables are just a little bit on the overcooked side.
0:51:27 > 0:51:29If you go through, Tom, you're going to have to
0:51:29 > 0:51:32slightly take a step back. This is just a little bit too rustic.
0:51:34 > 0:51:37That rump of lamb is beautifully soft and brilliantly cooked.
0:51:37 > 0:51:39I loved the raisins through the couscous.
0:51:39 > 0:51:43However, I don't see that the raisins and the jus match.
0:51:48 > 0:51:51Dreadful. I was, yeah, they didn't like any of it, so...
0:51:53 > 0:51:55It's pretty hard to take.
0:52:01 > 0:52:04Eduardo's made a celeriac cannelloni,
0:52:04 > 0:52:07filled with an aubergine puree,
0:52:07 > 0:52:10topped with Mediterranean crumble of olives
0:52:10 > 0:52:12and sun-dried tomatoes
0:52:12 > 0:52:16with a sardine and anchovy puree and a Parmesan crisp.
0:52:24 > 0:52:28Eduardo, your presentation lacks refinement.
0:52:28 > 0:52:29But what does carry through this dish
0:52:29 > 0:52:31is very interesting flavours coming through,
0:52:31 > 0:52:33especially from the sardine paste.
0:52:33 > 0:52:35It's a lot smoother than I expected it to be.
0:52:35 > 0:52:37The celeriac is well cooked,
0:52:37 > 0:52:39and the aubergine that sits inside it
0:52:39 > 0:52:41has a really interesting flavour, as well.
0:52:41 > 0:52:44It's not very well executed, though, unfortunately.
0:52:44 > 0:52:45Can you imagine what you could do, Eduardo,
0:52:45 > 0:52:47if you plan a little bit better?
0:52:47 > 0:52:49- Yeah, sure.- And practise before you come in here?
0:52:50 > 0:52:53I love that paste you've made out of the fish.
0:52:53 > 0:52:55It's salty and it's deeply fishy.
0:52:55 > 0:52:58It's lovely. I don't like that cannelloni.
0:52:58 > 0:52:59I don't like the flavour inside.
0:52:59 > 0:53:01To me, it's really, really bitter.
0:53:02 > 0:53:06Your sauce, anchovy sauce, I really enjoyed.
0:53:06 > 0:53:08It reminds me of a sauce anchois.
0:53:08 > 0:53:11Yeah? Some nice surprises on your dish.
0:53:16 > 0:53:17I took a lot of risks.
0:53:19 > 0:53:22And I should have worked on the recipe...
0:53:22 > 0:53:25make it properly, 100% properly, and make it well.
0:53:27 > 0:53:29What an interesting day.
0:53:29 > 0:53:33Lots of different cookery styles and most certainly I think
0:53:33 > 0:53:34some boundaries being pushed.
0:53:37 > 0:53:41Tasso was the outstanding chef of the day, from the first round,
0:53:41 > 0:53:44and then carried it on with that wonderful mutton dish.
0:53:44 > 0:53:46Tasso's mutton dish was a delight.
0:53:46 > 0:53:48Beautiful presentation.
0:53:48 > 0:53:51I loved the mutton, the carrot, the malt.
0:53:51 > 0:53:53- Looks like he's going through to the next round.- Absolutely.
0:53:55 > 0:53:57Jon was a surprise.
0:53:57 > 0:53:59Wow! What a very interesting idea.
0:53:59 > 0:54:01I loved the story, I loved his passion.
0:54:01 > 0:54:06We were laughing at the bench, thinking, "Wow! What have we got? This chef, where is he going?"
0:54:06 > 0:54:09but isn't it refreshing to be shocked and surprised
0:54:09 > 0:54:12when the food does the talking for you?
0:54:12 > 0:54:14A dish like that can only go one of two ways.
0:54:14 > 0:54:16And for him, it went the right way.
0:54:16 > 0:54:21I can't be alone in thinking that Eduardo isn't really cut out for this competition.
0:54:21 > 0:54:25To come in here and do a dish that you've never, ever done before?
0:54:26 > 0:54:28What's going on?
0:54:28 > 0:54:31I've never had a chef come in here and decide to just
0:54:31 > 0:54:35make a dish then and there. Never tried it, never tested it.
0:54:35 > 0:54:37Eduardo had some interesting flavours,
0:54:37 > 0:54:39but they weren't well executed at all.
0:54:39 > 0:54:43There's one other guy I think struggled today.
0:54:43 > 0:54:45And that was Tom.
0:54:45 > 0:54:47I liked Tom's rump of lamb.
0:54:47 > 0:54:49I thought that was cooked really well.
0:54:49 > 0:54:52After that, I think the dish got very confused.
0:54:52 > 0:54:54I think the flavours got a little bit lost.
0:54:54 > 0:54:58I wanted to like a lot of this, but that chocolate sauce just put me off.
0:54:58 > 0:55:01Putting chocolate with lamb is a no-no. It doesn't work.
0:55:01 > 0:55:02And we are left with two chefs.
0:55:02 > 0:55:04Emrah and Adam.
0:55:06 > 0:55:09Emrah, we all agree, had under-cooked his rack of lamb, right?
0:55:09 > 0:55:11I loved those sweetbreads.
0:55:11 > 0:55:13I thought those crispy sweetbreads were delicious.
0:55:13 > 0:55:14I liked the little puree.
0:55:14 > 0:55:17There's a lot to like. There's a real disappointment, though,
0:55:17 > 0:55:20when the star attraction on the plate is slightly undercooked.
0:55:22 > 0:55:25Adam, the big Swedish chef, whoa!
0:55:25 > 0:55:28I mean, I've got to hand it to Adam, for the work that he did.
0:55:28 > 0:55:30I found it a little muddled.
0:55:30 > 0:55:32I understand, he's got the Swedish background,
0:55:32 > 0:55:35he wanted to bring that in with the pork stew,
0:55:35 > 0:55:37but that pork fillet was not the right cut of meat.
0:55:37 > 0:55:38It had dried up.
0:55:38 > 0:55:40I personally think the dish was over-thought.
0:55:42 > 0:55:43I want to stay more than anything.
0:55:43 > 0:55:45Just the wait... I hate the wait.
0:55:46 > 0:55:49I certainly hope I've shown them enough.
0:55:49 > 0:55:51If I went home today, I'd be quite upset
0:55:51 > 0:55:54but hopefully that won't be the case.
0:56:05 > 0:56:08Unfortunately, three of you have to leave us today.
0:56:11 > 0:56:14The first chef leaving us is...
0:56:17 > 0:56:19..Eduardo. Thank you.
0:56:19 > 0:56:21- GREGG:- Thank you, Chef.- Thank you.
0:56:29 > 0:56:32The next chef leaving the competition is...
0:56:34 > 0:56:36..Tom.
0:56:36 > 0:56:38- GREGG:- Thank you, Tom. - MONICA:- Thanks, Tom.
0:56:45 > 0:56:47And the final chef leaving us is...
0:56:55 > 0:56:58- ..Adam.- Thank you.
0:56:58 > 0:57:00- GREGG:- Thank you, Adam. - MONICA:- Thank you.
0:57:05 > 0:57:08It feels really bad. So, a bit sad.
0:57:09 > 0:57:10But someone had to go.
0:57:12 > 0:57:14It's disappointing that I'm leaving at this stage.
0:57:14 > 0:57:17Should be more prepared. It just didn't work this time.
0:57:19 > 0:57:21Well, a bit upset, but I think that's the...
0:57:23 > 0:57:25That's a part of the game. That's it, really.
0:57:27 > 0:57:29Congratulations, you three.
0:57:29 > 0:57:32Look forward to seeing you in the quarterfinal.
0:57:32 > 0:57:33Well done.
0:57:35 > 0:57:37I'm feeling very relieved right now.
0:57:37 > 0:57:39Yeah, I feel like I can just go on
0:57:39 > 0:57:42and prove myself further in the competition.
0:57:42 > 0:57:44Right now, I'm ecstatic. Just really happy.
0:57:44 > 0:57:48I want to get back and just make sure the next dishes are just as good.
0:57:50 > 0:57:52It's an absolute massive confidence booster.
0:57:52 > 0:57:54I'm hungry for more. I want to push on,
0:57:54 > 0:57:57and definitely push as far as I can in this competition.
0:58:00 > 0:58:03Tomorrow night, it's the last of the heats
0:58:03 > 0:58:08as six more professionals fight for a place in the quarterfinal.
0:58:10 > 0:58:12- Calm down a little bit, Tom. - Said than done.
0:58:15 > 0:58:16Now it's all about your signature dish.
0:58:18 > 0:58:19Keep it going.
0:58:22 > 0:58:23Whoa!
0:58:23 > 0:58:26That's the best signature dish I have ever eaten in MasterChef.