0:00:02 > 0:00:05It's the Professional MasterChef quarterfinal.
0:00:07 > 0:00:11These six talented chefs excelled in their heats.
0:00:12 > 0:00:15Tonight, they will face two more challenges,
0:00:15 > 0:00:17designed to test them further.
0:00:17 > 0:00:22I didn't enter this for a joke or to see if I could get on TV.
0:00:22 > 0:00:23I'll be gutted if I go home.
0:00:24 > 0:00:25OK, this is real now.
0:00:25 > 0:00:28You're only as good as your last dish, so just focus today.
0:00:28 > 0:00:30It's a competition.
0:00:30 > 0:00:31Someone is always going to go home.
0:00:31 > 0:00:34I'm just going to make sure that's not me today.
0:00:34 > 0:00:36First, they will have to face an invention test.
0:00:36 > 0:00:39You've really hit the nail on the head with this challenge.
0:00:39 > 0:00:41Those that get through
0:00:41 > 0:00:43will have to win the admiration of the country's
0:00:43 > 0:00:45most discerning food critics.
0:00:46 > 0:00:49Every single person watching this should be jealous of us right now.
0:00:49 > 0:00:53Only the best will earn a place in knockout week.
0:00:53 > 0:00:54These are our chosen six.
0:00:54 > 0:00:57These are the chefs that we believe in.
0:00:57 > 0:01:00We've seen them cook some wonderful dishes already.
0:01:00 > 0:01:02I think we're in for a great battle.
0:01:26 > 0:01:29Chefs, welcome back into the kitchen. This is your quarterfinal.
0:01:29 > 0:01:31Today is a massive challenge.
0:01:31 > 0:01:34This is for a chance for you to cook for our critics.
0:01:34 > 0:01:36This is an invention test.
0:01:36 > 0:01:39One of my favourite tests.
0:01:39 > 0:01:44You have to create us one incredible plate of food,
0:01:44 > 0:01:49using either herbs, citrus, or spices.
0:01:49 > 0:01:52Or all three, if you want, in one dish.
0:01:52 > 0:01:55We have a table of savoury ingredients
0:01:55 > 0:01:57and a table of sweet ingredients.
0:01:57 > 0:02:00You can make whatever you like. It's entirely up to you.
0:02:00 > 0:02:05But the core point of this dish is citrus, spice, or herbs.
0:02:05 > 0:02:09You have ten minutes to plan your dish, 70 minutes to cook and serve.
0:02:11 > 0:02:14At the end of this, two of you are going to be leaving the competition.
0:02:15 > 0:02:18Come and choose your ingredients, up you come.
0:02:26 > 0:02:28Citrus, herbs, and spice.
0:02:28 > 0:02:30Common ingredients in a kitchen,
0:02:30 > 0:02:32but our chefs need to take them to a new level.
0:02:32 > 0:02:35I want these flavours to really shine through.
0:02:38 > 0:02:40Yeah, I'm looking forward to this invention test.
0:02:40 > 0:02:43There's lots of prime ingredients here to choose from.
0:02:43 > 0:02:45Just making up my mind what I'm going to do.
0:02:45 > 0:02:47Should be good things going on.
0:02:48 > 0:02:51Half the challenge is not trying to do too much.
0:02:51 > 0:02:53You know, concentrating on making
0:02:53 > 0:02:57sure that what you DO do is perfect, instead of trying to do everything.
0:02:59 > 0:03:01Decided to go down the dessert route.
0:03:01 > 0:03:05Spices, Indian or Thai food, that's not something that's kind of in my comfort zone.
0:03:05 > 0:03:06I'm a bit more comfortable with desserts.
0:03:11 > 0:03:13We know they have the skill to create.
0:03:14 > 0:03:16This is the opportunity to do it.
0:03:23 > 0:03:25Chefs, your ten minutes is now up.
0:03:25 > 0:03:28Your 70 minutes starts now.
0:03:28 > 0:03:29Good luck.
0:03:46 > 0:03:49The signature dish received great feedback.
0:03:49 > 0:03:53Probably couldn't have dreamed for a better start, to be honest.
0:03:53 > 0:03:54It puts the pressure on a little bit more.
0:03:54 > 0:03:56Because now the bar is, like, pretty high.
0:04:00 > 0:04:01What have you decided to use?
0:04:01 > 0:04:04I'm going to go to Thailand. Because I think that place is perfect for
0:04:04 > 0:04:06citrus, herbs and spice.
0:04:06 > 0:04:09So I'm doing breast of chicken, I'm making a Thai green curry butter.
0:04:09 > 0:04:12Put it under the skin, and then poach it.
0:04:12 > 0:04:14I've got a broth going on as well,
0:04:14 > 0:04:16which is like a really cool, aromatic broth,
0:04:16 > 0:04:18which I'm going to do as a drink on the side.
0:04:18 > 0:04:20It's like a little sort of palate cleanser
0:04:20 > 0:04:22as you keep going throughout the dish.
0:04:22 > 0:04:25And then a really fresh, zingy, citrusy Thai salad.
0:04:25 > 0:04:27Being a private chef, you get to travel a lot.
0:04:27 > 0:04:29Has Thailand been one of your pit stops?
0:04:29 > 0:04:30Yeah, actually, it was the first country
0:04:30 > 0:04:32I went backpacking on my own.
0:04:32 > 0:04:34I love Thai cuisine. Managed to have a cookery course there as well.
0:04:34 > 0:04:36Thai food, I have a weakness for.
0:04:36 > 0:04:40I have a very good Thai friend who makes me amazing Thai food, so...
0:04:40 > 0:04:42- I'm looking forward to this dish. - Oh...- I hope I can deliver.
0:04:45 > 0:04:46I love the sound of the Thai butter
0:04:46 > 0:04:49that he's going to put underneath the skin of the chicken.
0:04:50 > 0:04:54All those lovely flavours of the ginger and the coriander and
0:04:54 > 0:04:57the spices, just soaking into the breast. Love the sound of that.
0:04:59 > 0:05:01The broth has to be flavoursome.
0:05:01 > 0:05:04I personally don't want it to be too hot.
0:05:06 > 0:05:07I can take a hit of chilli,
0:05:07 > 0:05:09but I want to be able to taste everything else.
0:05:14 > 0:05:16Chefs, you've had 20 minutes. 20 minutes gone.
0:05:29 > 0:05:32Emrah, spice, herbs, or citrus?
0:05:32 > 0:05:34Citrus and spice.
0:05:34 > 0:05:36- OK.- Yeah...
0:05:36 > 0:05:38So the dish is going to be a pork fillet,
0:05:38 > 0:05:40with a charred savoy cabbage,
0:05:40 > 0:05:42black pudding beignet,
0:05:42 > 0:05:46preserved lemon, along with some crisped sage leaves
0:05:46 > 0:05:47and a spiced jus,
0:05:47 > 0:05:49with coriander, fennel and star anise.
0:05:49 > 0:05:51Where does this dish come from, Emrah?
0:05:51 > 0:05:53The jus I've tasted before with pigeon,
0:05:53 > 0:05:55and I believe it will work very well with pork as well.
0:05:55 > 0:05:57And I like lemon in everything,
0:05:57 > 0:05:59I think lemon brings a freshness to any dish.
0:06:03 > 0:06:04I like the sound of the lemon,
0:06:04 > 0:06:06especially with the pork and cabbage.
0:06:08 > 0:06:10Great combinations going on here.
0:06:12 > 0:06:15Do like the sounds of the spices in the jus.
0:06:15 > 0:06:19I'm curious if Emrah is able to get the balance right on this dish.
0:06:24 > 0:06:25I like to think I'm a creative chef,
0:06:25 > 0:06:29but I've got obviously quite a hard foundation of the classics.
0:06:29 > 0:06:33It's good to have different influences from different places.
0:06:33 > 0:06:35But, not too much on the same plate.
0:06:43 > 0:06:47I don't think the judges have had a fair reflection of me yet so far.
0:06:47 > 0:06:49The skills test was, like, nerve-racking,
0:06:49 > 0:06:52and I just didn't cope with the pressure at all, really.
0:07:00 > 0:07:02Tom, how are you feeling?
0:07:02 > 0:07:05Yeah, I'm feeling quite good. I'm feeling a lot better than I did
0:07:05 > 0:07:07- the other day. - Thank goodness for that.
0:07:07 > 0:07:11Yeah. I was like a man with a fork in a world of soup.
0:07:11 > 0:07:15- What is it going to be?- Duck with five spice, grapefruit and onion.
0:07:15 > 0:07:16Duck with grapefruit?
0:07:16 > 0:07:17- Yeah.- Does it work?
0:07:18 > 0:07:20- Yeah, I think it will work.- Yeah? - Yeah.
0:07:20 > 0:07:23At the restaurant, we've had duck and a grapefruit on before.
0:07:23 > 0:07:26- What's in your sauce?- So I've got mushrooms, shallot, ginger,
0:07:26 > 0:07:30star anise, a bit of five spice, duck bones.
0:07:30 > 0:07:32You're cooking for a place to cook for our critics,
0:07:32 > 0:07:34are you ready, and how much do you want it?
0:07:34 > 0:07:37Yeah, I'm ready and I want it more than anything else.
0:07:37 > 0:07:40So I'm going to just give it everything I've got.
0:07:40 > 0:07:42- You know what it's going to take? - Perfect cooking.
0:07:44 > 0:07:47Five spice, if you overcook, can become quite bitter.
0:07:47 > 0:07:49It's a burnt flavour, it's not nice.
0:07:49 > 0:07:52But if done well, it can be beautiful.
0:07:52 > 0:07:55I think the question mark really sits with the grapefruit.
0:07:55 > 0:07:56Will it work?
0:07:58 > 0:08:01Chefs, it's smelling amazing in this kitchen.
0:08:01 > 0:08:04However, 40 minutes have already gone.
0:08:08 > 0:08:10I'm quite comfortable with an invention test.
0:08:10 > 0:08:11It's just really about
0:08:11 > 0:08:12looking at the situation,
0:08:12 > 0:08:15assessing it, and keeping your nerve and trying to hold it down
0:08:15 > 0:08:17and not stressing out.
0:08:21 > 0:08:24Tasso, tell us, what have you decided on using?
0:08:24 > 0:08:27I'm going to use orange, a little bit of lime,
0:08:27 > 0:08:29a little bit of vanilla,
0:08:29 > 0:08:30- and some lemon as well.- Citrus.
0:08:30 > 0:08:32All citrus. Doing a baked cheesecake.
0:08:32 > 0:08:34I'm just going to serve that on a base
0:08:34 > 0:08:36with a little bit of treacle through it.
0:08:36 > 0:08:38A little bit of burnt white chocolate and some baked figs.
0:08:38 > 0:08:40Is desserts an area that you work on?
0:08:40 > 0:08:42I've covered quite a lot of desserts.
0:08:42 > 0:08:45I cover pastry as well at work when the pastry chef is off.
0:08:45 > 0:08:47So I've done a fair bit of desserts.
0:08:47 > 0:08:50- The citrus is your choice.- Yep. - It's got to come through strong.
0:08:50 > 0:08:52- Yep.- Good luck.
0:08:57 > 0:08:58Tasso's baked cheesecake
0:08:58 > 0:09:02has got to be smooth. It can become quite grainy if it's overcooked.
0:09:02 > 0:09:05Love the sound of a baked cheesecake.
0:09:05 > 0:09:08Add to that the figs and it's a match made in heaven.
0:09:13 > 0:09:16Chefs, you've got 20 minutes left.
0:09:22 > 0:09:24I think I definitely will have impressed with the creativity.
0:09:24 > 0:09:27But there's no point in turning up
0:09:27 > 0:09:30to a competition with one dish. It has to be about your ability
0:09:30 > 0:09:32and your ability to translate that
0:09:32 > 0:09:34constantly onto a plate of food.
0:09:41 > 0:09:43I've gone for spice and citrus.
0:09:43 > 0:09:45I think with Chinese cooking, you know,
0:09:45 > 0:09:47it's a good type of balance that we aim for.
0:09:47 > 0:09:49- Chinese dish?- Yes.
0:09:49 > 0:09:51Pan-fried lemon sole, Szechuan sauce,
0:09:51 > 0:09:53and shellfish.
0:09:53 > 0:09:55What else is going on in your dish, then?
0:09:55 > 0:09:59Some leeks, which are getting slowly cooked, and they'll be charred.
0:09:59 > 0:10:01I'll add some charred daikon on there.
0:10:01 > 0:10:03And then I've got some clams as well,
0:10:03 > 0:10:06which will be garnished around in the Szechuan.
0:10:06 > 0:10:08On a day-to-day basis, this is my job,
0:10:08 > 0:10:12is to create dishes with Chinese ingredients,
0:10:12 > 0:10:15but using more of your British cooking methods.
0:10:19 > 0:10:22Jon, in my opinion, is taking a massive gamble today.
0:10:24 > 0:10:27He's making a Szechuan sauce to go with the sole.
0:10:27 > 0:10:29Szechuan is quite a strong flavour.
0:10:29 > 0:10:32We don't have Szechuan peppercorns here today.
0:10:32 > 0:10:34So he's going to be using some chilies and some ginger,
0:10:34 > 0:10:36tomatoes, some pepper.
0:10:36 > 0:10:37I'm intrigued by this sauce.
0:10:39 > 0:10:42I hope it works well with sole.
0:10:42 > 0:10:43The sole is a very delicate fish.
0:10:49 > 0:10:51It's been a really good experience so far.
0:10:51 > 0:10:54There was a lot of positive feedback from the signature dish.
0:10:54 > 0:10:55It was just the seasoning.
0:10:58 > 0:11:00I've been cooking 16 years, so you would think you would be able to
0:11:00 > 0:11:02season something correctly.
0:11:12 > 0:11:13So, Chris, what's your dish?
0:11:13 > 0:11:15It's a lemon and basil panna cotta
0:11:15 > 0:11:18with strawberry, rhubarb and pistachio.
0:11:18 > 0:11:20Hopefully the panna cotta itself
0:11:20 > 0:11:22will be really zesty with lemon and have
0:11:22 > 0:11:25the flavour of basil in it as well.
0:11:25 > 0:11:29I've also got macerated strawberries and rhubarb, which are just raw,
0:11:29 > 0:11:31with a bit of lemon juice and sugar.
0:11:31 > 0:11:33- Are you nervous?- Very.
0:11:33 > 0:11:35You look very nervous today, Chris.
0:11:35 > 0:11:36It's that kind of fear, unknown.
0:11:36 > 0:11:39You know, I was a bit more comfortable with my signature dish,
0:11:39 > 0:11:42because I practised it. I knew exactly what I was doing.
0:11:42 > 0:11:43But with this one, it's, you know,
0:11:43 > 0:11:45it's all off the top of the head, really.
0:11:45 > 0:11:47Welcome to MasterChef!
0:11:51 > 0:11:54Chris is using gelatine to set the panna cotta.
0:11:54 > 0:11:56I hope he's got the balance right.
0:11:56 > 0:11:58The panna cotta has got to have a stunning texture with it.
0:11:58 > 0:12:00It's got to be like velvet.
0:12:01 > 0:12:03The key thing here is the lemon and the basil.
0:12:03 > 0:12:05I want to taste this in the dish.
0:12:09 > 0:12:12Chefs, you've only got four minutes left.
0:12:24 > 0:12:26You all right?
0:12:26 > 0:12:28Yeah, it's just not set.
0:12:29 > 0:12:31Tasso, just keep it together.
0:12:31 > 0:12:33- Yep.- Yeah, and do your best to get it on the plate.
0:12:33 > 0:12:35- See what you can...- It's fine, I'm going to change the dish.
0:12:35 > 0:12:37OK, I'll leave you in peace. Go for it. Come on, Tasso.
0:12:48 > 0:12:50Right, chefs, you've got two minutes left.
0:12:50 > 0:12:52Your final two minutes, you've got to get that food on the plate.
0:13:10 > 0:13:11That's it guys, step back.
0:13:11 > 0:13:12Time's up.
0:13:24 > 0:13:26First up is Tom.
0:13:27 > 0:13:32He's served a five-spice duck breast, grapefruit segments,
0:13:32 > 0:13:33roasted onion,
0:13:33 > 0:13:37onion puree, roasted hispi cabbage, and spring onion.
0:13:38 > 0:13:41And a duck sauce made with five spice
0:13:41 > 0:13:43and star anise.
0:13:50 > 0:13:52I like the way the duck is cooked.
0:13:52 > 0:13:55It's nice and pink and you can get the five spice coming through it.
0:13:55 > 0:13:58So it's very light. The cabbage, I like it charred.
0:13:58 > 0:14:00Love the onion puree as well.
0:14:00 > 0:14:01Some nice flavours on here.
0:14:02 > 0:14:05I was a little bit unsure of the grapefruit with duck,
0:14:05 > 0:14:07but it does work.
0:14:07 > 0:14:09It refreshes the palate, actually, it refreshes the palate
0:14:09 > 0:14:13through the whole dish. But what's really good about this dish is the sauce.
0:14:13 > 0:14:14I think the sauce is excellent.
0:14:14 > 0:14:16Because I can taste the five spice.
0:14:16 > 0:14:18And this is a challenge of spice, herbs, and citrus.
0:14:21 > 0:14:23I'm relieved.
0:14:23 > 0:14:25I feel, definitely feel like a weight's gone off my shoulder now.
0:14:25 > 0:14:29And, yeah, I just want to hopefully get through to the next round.
0:14:29 > 0:14:30Cook more of my own food.
0:14:30 > 0:14:34Emrah's citrus and spice dish is pork fillet,
0:14:34 > 0:14:37served with preserved lemon,
0:14:37 > 0:14:42black pudding beignet, sweet potato fondant, charred savoy cabbage,
0:14:42 > 0:14:45crispy sage leaves, green beans,
0:14:45 > 0:14:50and a spiced aromatic jus infused with coriander, fennel seeds,
0:14:50 > 0:14:51and star anise.
0:15:01 > 0:15:03The pork, for me, is a bit of a let-down.
0:15:03 > 0:15:06It's slightly dry for my liking.
0:15:06 > 0:15:08You're beignet is a nice addition
0:15:08 > 0:15:10in there but the batter has not been made properly,
0:15:10 > 0:15:14so it hasn't got that crispiness or golden colour it should have.
0:15:14 > 0:15:16The preserved lemon, I think it's done very well.
0:15:16 > 0:15:19I think you got the sweetness and the sour balance of that.
0:15:19 > 0:15:20It's quite impressive.
0:15:22 > 0:15:24I was really looking forward to the citrus element of this dish.
0:15:24 > 0:15:28And I just thought there would be more than just a very thin slice of
0:15:28 > 0:15:29the preserved lemon. Because I think
0:15:29 > 0:15:31it's just a little garnish rather than
0:15:31 > 0:15:34a key element of it. I think the spice in the sauce
0:15:34 > 0:15:38is very much there but you've reduced the sauce down so far,
0:15:38 > 0:15:40it's almost turned into molasses.
0:15:40 > 0:15:42Love the little green beans and I like
0:15:42 > 0:15:44the little deep-fried sage leaves on the top.
0:15:44 > 0:15:46So, there's things I like about the dish.
0:15:46 > 0:15:49There are things I don't like about the dish.
0:15:49 > 0:15:51Mixed signals, really.
0:15:51 > 0:15:54Some very good comments and then some not as good.
0:15:58 > 0:16:04Jon served a pan-fried lemon sole with clams, charred leaks,
0:16:04 > 0:16:08roast daikon radish, and a Szechuan-style sauce
0:16:08 > 0:16:10made of chilli, tomatoes,
0:16:10 > 0:16:11peppers and ginger.
0:16:20 > 0:16:22I did have expectations of Chinese flavours.
0:16:22 > 0:16:23I haven't got that.
0:16:23 > 0:16:26But what I have got is a very nice tasting plate of food.
0:16:26 > 0:16:29The sole is well cooked, there's not a lot of it.
0:16:29 > 0:16:31And the sauce is good, it's a got a little bit of warmth to it.
0:16:31 > 0:16:34So you've got the spice of the chilli and the tomato and pepper
0:16:34 > 0:16:38coming through. But, it's not really a Szechuan pepper sauce,
0:16:38 > 0:16:41because you don't actually have the main ingredient in it.
0:16:41 > 0:16:43It's a chilli, tomato, pepper sauce.
0:16:43 > 0:16:47I quite like the way you managed to give us a nice, hot, sweet sauce.
0:16:47 > 0:16:50It's just not enough to really enjoy here.
0:16:53 > 0:16:56Hopefully they see the skill in the fish cookery.
0:16:56 > 0:16:58But maybe I didn't push myself as hard as I could have.
0:17:00 > 0:17:03Matt's chicken breast has been poached
0:17:03 > 0:17:04with a Thai green curry butter.
0:17:04 > 0:17:07He's served it with crispy chicken skin,
0:17:07 > 0:17:10a Thai green mango salad wrapped in green cabbage,
0:17:10 > 0:17:13and topped with lime-pickled mango discs.
0:17:14 > 0:17:17A tamarind chutney and a Thai broth
0:17:17 > 0:17:20infused with basil, coriander, chilli,
0:17:20 > 0:17:21and ginger.
0:17:29 > 0:17:30You've got this chicken breast,
0:17:30 > 0:17:33which is very delicate, and the green curry that's underneath it,
0:17:33 > 0:17:36it's also very light. If I taste it separately,
0:17:36 > 0:17:40I can taste the green curry mix and it is warm.
0:17:40 > 0:17:43The green mango salad has got the sharpness and hotness
0:17:43 > 0:17:44of the lemon grass,
0:17:44 > 0:17:46the coriander coming through it.
0:17:46 > 0:17:47It's wonderful, it's refreshing,
0:17:47 > 0:17:50it's really strong and citrusy as well.
0:17:50 > 0:17:52It's a great-tasting dish.
0:17:52 > 0:17:56You really understand your spices and then the flavours of what you're
0:17:56 > 0:17:58- going for here.- Thank you very much.
0:17:58 > 0:18:01They are all clean, fresh flavours.
0:18:01 > 0:18:04Not only is the broth a palate cleanser,
0:18:04 > 0:18:06the dish itself, actually, is a palate cleanser.
0:18:06 > 0:18:07So, when you eat that salad,
0:18:07 > 0:18:10it's just like this zing of freshness
0:18:10 > 0:18:12just coming into your mouth and on your palate.
0:18:12 > 0:18:14You've got sweet, you've got the sourness.
0:18:14 > 0:18:17You've also got the lovely natural flavour of the mango.
0:18:17 > 0:18:18It balances well.
0:18:18 > 0:18:21You've really hit the nail on the head with this challenge.
0:18:21 > 0:18:22Thank you very much.
0:18:24 > 0:18:27Obviously, with an invention test, you have to think on the spot.
0:18:27 > 0:18:28I'm happy with how I've done.
0:18:28 > 0:18:30If it's not enough, then it's not enough.
0:18:30 > 0:18:34Chris has served a lemon and basil panna cotta,
0:18:34 > 0:18:39topped with a strawberry gel, lemon and pistachio crumb,
0:18:39 > 0:18:41macerated strawberries and poached rhubarb.
0:18:49 > 0:18:52The lemon flavour coming through in the panna cotta is great and
0:18:52 > 0:18:56it's creamy. Just needed a touch more setting.
0:18:56 > 0:19:00It's set around out the outside, but in the centre it's not.
0:19:00 > 0:19:02I love the flavours of the lemon in the panna cotta.
0:19:02 > 0:19:04It's delicious.
0:19:04 > 0:19:06The rhubarb, I don't think needs to be on here.
0:19:06 > 0:19:07It's very sharp.
0:19:07 > 0:19:10Basil is only just coming through on the top where you've
0:19:10 > 0:19:12got the diced strawberries.
0:19:12 > 0:19:14It's not evident throughout the panna cotta.
0:19:14 > 0:19:16The crumb has got lemon running through it,
0:19:16 > 0:19:17which I think is quite clever.
0:19:17 > 0:19:19I like that.
0:19:19 > 0:19:22I wanted to show a combination of flavours and textures.
0:19:22 > 0:19:25Obviously, the flavour was there, but the texture let it down.
0:19:27 > 0:19:30Last up is Tasso.
0:19:30 > 0:19:32So what exactly happened to the cheesecake, then?
0:19:32 > 0:19:35- I just didn't have enough time to cool it.- And was it cooked?- Yes.
0:19:35 > 0:19:38So it was cooked, it just didn't have time to seal.
0:19:40 > 0:19:45He's served orange, lime and vanilla mascarpone mousse
0:19:45 > 0:19:47on a crispy puff pastry base.
0:19:48 > 0:19:53Caramelised white chocolate, baked figs, charred orange segments,
0:19:53 > 0:19:55and an orange and fig syrup.
0:20:05 > 0:20:08What you've tried to serve us is a mascarpone mousse.
0:20:08 > 0:20:10So you've taken the actual cheesecake mix
0:20:10 > 0:20:13and you've folded a bit of whipped cream through it.
0:20:13 > 0:20:15You know, I really feel for you, Tasso,
0:20:15 > 0:20:18I really do feel for you. You know that it hasn't worked.
0:20:18 > 0:20:21I would have preferred obviously a cheesecake.
0:20:21 > 0:20:24The figs are slightly on the over side as well,
0:20:24 > 0:20:27I think you've just gone and taken them a little bit too far.
0:20:28 > 0:20:31It was panic and I think that is very clear to see.
0:20:33 > 0:20:35I knew it wasn't right.
0:20:35 > 0:20:37I just, I know I'm so much better than that.
0:20:37 > 0:20:38And I know I can do better than that.
0:20:38 > 0:20:41It's pretty depressing when something doesn't work.
0:20:44 > 0:20:47Not a bad day. There's always going to be some disappointment.
0:20:47 > 0:20:50But I thought we also got some great possibilities in here.
0:20:53 > 0:20:56Matt was the most outstanding chef in the kitchen today.
0:20:56 > 0:21:00Well cooked chicken, loved the mango salad, and the broth was a delight.
0:21:00 > 0:21:02Worked very well, great balance.
0:21:02 > 0:21:03Great flavour, fabulous dish.
0:21:03 > 0:21:07He is, without a doubt, going through to critics' round.
0:21:07 > 0:21:09I liked a lot of what was on Tom's dish.
0:21:09 > 0:21:12I liked the cooking of the duck, it was nice and pink,
0:21:12 > 0:21:15and I liked the sauce. I love that you could taste the five spice.
0:21:15 > 0:21:18The pink grapefruit was quite a refreshing point of this dish and it
0:21:18 > 0:21:19worked well with the duck.
0:21:19 > 0:21:21I think Tom should go through to the next round.
0:21:22 > 0:21:26I absolutely feel for Tasso, because what we had didn't work out.
0:21:26 > 0:21:28But at the end of the day, we didn't get a dish.
0:21:28 > 0:21:30We got figs with some cream.
0:21:30 > 0:21:34That leaves us with Emrah, Jon and Chris.
0:21:34 > 0:21:36One of these chefs has got to leave the competition.
0:21:37 > 0:21:39Jon's dish was a bit of a surprise for me.
0:21:39 > 0:21:42I was expecting more of a Chinese-style dish.
0:21:42 > 0:21:44The fish was moist, it was cooked well.
0:21:44 > 0:21:47Yeah, it was a small portion, but it was delicately put together.
0:21:47 > 0:21:51The sauce was nice, it wasn't a Szechuan peppercorn sauce for me.
0:21:51 > 0:21:53Nonetheless, it did complement the fish very well.
0:21:53 > 0:21:57Emrah used spice and citrus for his pork dish.
0:21:57 > 0:22:00I thought it was quite clever to use the preserved lemon,
0:22:00 > 0:22:03I quite liked it. But I found the pork was a bit dry for my liking.
0:22:03 > 0:22:05The sauce was just a little bit over-reduced.
0:22:05 > 0:22:08It was definitely spicy, but almost too rich for this dish.
0:22:08 > 0:22:11Chris chose to use citrus and herbs for his dessert.
0:22:11 > 0:22:14The lemon was a delicious flavour in the panna cotta.
0:22:14 > 0:22:16And it was set around the outside,
0:22:16 > 0:22:18but it was just a little bit too liquid in the centre.
0:22:18 > 0:22:20That crumb was delicious.
0:22:20 > 0:22:22But the basil wasn't evident until you had some
0:22:22 > 0:22:25that was on top with the strawberries.
0:22:25 > 0:22:27If I was to go home now, I'd be really disappointed.
0:22:27 > 0:22:30But there's a lot of talent in the kitchen today.
0:22:31 > 0:22:33Be a great feeling, at the end of the day,
0:22:33 > 0:22:36being able to walk out of here knowing you're going to cook for the
0:22:36 > 0:22:38critics next time. But let's hope that's the case.
0:22:38 > 0:22:41Obviously, I'd be disappointed to go home now.
0:22:41 > 0:22:44But at least I've not gone out on a terrible dish.
0:22:44 > 0:22:45I've not gone out on a mistake.
0:23:03 > 0:23:04We can only take four chefs through.
0:23:04 > 0:23:06And we've made our decision.
0:23:07 > 0:23:09The first chef leaving the competition is...
0:23:11 > 0:23:13..Tasso.
0:23:13 > 0:23:14Thank you.
0:23:18 > 0:23:21Wasn't my best at all. I feel like I've let myself down.
0:23:22 > 0:23:25It's probably the worst I've ever cooked, to be honest.
0:23:27 > 0:23:30And the second chef to leave the competition is...
0:23:36 > 0:23:37..Emrah.
0:23:39 > 0:23:40- Thank you.- Thank you so much.
0:23:40 > 0:23:41Well done.
0:23:43 > 0:23:45My cooking wasn't up to standard today.
0:23:45 > 0:23:48You have good days, you have bad days. And today was a bad day.
0:23:49 > 0:23:51Chefs, congratulations.
0:23:51 > 0:23:53You're now going to be cooking for our critics.
0:23:53 > 0:23:55There is definitely no room for error.
0:24:32 > 0:24:34Chefs, welcome back into the kitchen.
0:24:34 > 0:24:38Today, you're going to be cooking for some of the top critics
0:24:38 > 0:24:40in the country.
0:24:40 > 0:24:42It's going to have to be special.
0:24:45 > 0:24:48You're cooking for that place in knockout week.
0:24:50 > 0:24:54We know you can do it, you wouldn't be here otherwise.
0:24:54 > 0:24:59You will have 1 hour and 15 minutes to serve two courses,
0:24:59 > 0:25:01eight plates of food.
0:25:01 > 0:25:03One of you will leave us after this.
0:25:05 > 0:25:06Good luck, off you go.
0:25:24 > 0:25:26Chris, how are you doing?
0:25:26 > 0:25:29Good, good. I've got a lot to do, but...
0:25:29 > 0:25:31..hopefully I can get it all done in time.
0:25:31 > 0:25:32So, what is your menu, then, Chris?
0:25:32 > 0:25:37Scottish Wagyu beef with confit potatoes, burnt onion,
0:25:37 > 0:25:39red wine, shallot and tarragon jus.
0:25:39 > 0:25:44Wagyu is, you know, it's amazing quality beef.
0:25:44 > 0:25:50And onion, mushroom, shallots, with the beef is quite classical.
0:25:50 > 0:25:53And dessert, I'm doing a set custard with strawberries,
0:25:53 > 0:25:57pistachio and a strawberry soda.
0:25:57 > 0:25:59- Sounds familiar.- Very familiar.
0:25:59 > 0:26:01Is it going to set?
0:26:01 > 0:26:03Yes, this one has been practised.
0:26:03 > 0:26:05Confident?
0:26:05 > 0:26:07Quietly, just need everything to go to plan.
0:26:11 > 0:26:14The key to success with Wagyu beef is that you don't really need to do
0:26:14 > 0:26:16a lot with it. It's perfect.
0:26:16 > 0:26:19You've just got to bring it up to room temperature and then just
0:26:19 > 0:26:23quickly flash it in a pan with a bit of caramelisation.
0:26:23 > 0:26:24Job done.
0:26:25 > 0:26:28The potatoes have got to be beautifully cooked.
0:26:28 > 0:26:31The oyster mushrooms have got to have some seasoning on them.
0:26:31 > 0:26:35Great sounding dish with perfect ingredients.
0:26:35 > 0:26:36But he has to get it right.
0:26:40 > 0:26:43Chris cannot afford to have any issues with his dessert.
0:26:45 > 0:26:47The set custard has got to be set right.
0:26:47 > 0:26:50The flavours of the strawberries have got to come through.
0:26:50 > 0:26:53It's a lovely sounding dessert,
0:26:53 > 0:26:55however there's nowhere to hide with it.
0:26:55 > 0:26:59There's definitely a lot of pressure on the dessert today.
0:26:59 > 0:27:01The inventions test, obviously I done a panna cotta,
0:27:01 > 0:27:03which didn't set, and I'm setting a custard today,
0:27:03 > 0:27:05so I didn't think that through very well!
0:27:16 > 0:27:18Eight plates of food in an hour and 15,
0:27:18 > 0:27:20it's a tough task for anyone.
0:27:22 > 0:27:25The pressure is going to be quite high today, you know,
0:27:25 > 0:27:27but this is a round I wanted to get to.
0:27:36 > 0:27:39Today I'm cooking confited halibut,
0:27:39 > 0:27:42with a cucumber and elderflower emulsion,
0:27:42 > 0:27:46some charred cucumber, pak choi, a lightly poached oyster.
0:27:46 > 0:27:50Dessert is going to be strawberries with an aerated yoghurt mousse and
0:27:50 > 0:27:52a sorrel granita and some burnt white chocolate.
0:27:52 > 0:27:55What is it about this menu that you think will hopefully get you through
0:27:55 > 0:27:59- to knockout week?- This menu is not like anything else I've cooked.
0:27:59 > 0:28:01It's quite light and I've not cooked fish so far,
0:28:01 > 0:28:03so it's the first bit of fish I've cooked as well.
0:28:03 > 0:28:06But today, there are three other people you're cooking for.
0:28:06 > 0:28:09We think you can cook, but you've really got to show it today,
0:28:09 > 0:28:11you've really got to prove it.
0:28:11 > 0:28:13Yeah, I want this more than anything, so...
0:28:13 > 0:28:16- OK.- I'm going to give it everything I've got, really.
0:28:20 > 0:28:23This is possibly one of the more exciting dishes I've heard from Tom.
0:28:24 > 0:28:27Halibut is a bit thin, he doesn't want to overcook it.
0:28:29 > 0:28:32I love the addition of the oysters and the cucumber emulsion.
0:28:34 > 0:28:36This could be a great dish.
0:28:38 > 0:28:40Tom's dessert is compressed strawberries
0:28:40 > 0:28:43with aerated sheep's yoghurt mousse.
0:28:44 > 0:28:46You don't want it to sink,
0:28:46 > 0:28:49you want it to be aerated and then set and be beautiful and light.
0:28:51 > 0:28:54Sorrel granita is going to have a lovely bittersweet flavour behind
0:28:54 > 0:28:56it, it's going to be icy cold.
0:28:56 > 0:28:58This dish sounds delicious.
0:29:04 > 0:29:07I think I'm in a good place going into this round.
0:29:07 > 0:29:09I'm looking forward to it, cooking for the critics today.
0:29:09 > 0:29:13I think it's a good opportunity for getting my food out there.
0:29:13 > 0:29:15It will hopefully blow their socks off a little bit.
0:29:22 > 0:29:27Doing a duck with plum sauce, so, I'm using plum sake for the sauce,
0:29:27 > 0:29:31and some caramelised plums on there as well,
0:29:31 > 0:29:34with some sesame spring onions and daikon fondant.
0:29:34 > 0:29:36And the dessert, I'm doing
0:29:36 > 0:29:38orange blossom panna cotta,
0:29:38 > 0:29:42and then you'll have a 3D tree built out of the panna cotta, using
0:29:42 > 0:29:45white chocolate and orange bitters candyfloss.
0:29:45 > 0:29:47What did you just say? Did you just...
0:29:47 > 0:29:48A 3D tree?
0:29:48 > 0:29:50Yeah. So, I'm building a tree today.
0:29:50 > 0:29:52It's horticulture in cooking.
0:29:52 > 0:29:54Why are you putting a tree in your dessert?
0:29:54 > 0:29:58Erm, I think it was memories of a holiday for my fiance,
0:29:58 > 0:30:00and sort of in Morocco and the orange blossom
0:30:00 > 0:30:02and just the freshness, the fragrance.
0:30:02 > 0:30:04It's adventurous, Jon, it sounds like great fun.
0:30:04 > 0:30:05I can't wait to try it.
0:30:09 > 0:30:11Jon's dessert,
0:30:11 > 0:30:12this could be so exciting.
0:30:13 > 0:30:17I've never heard of a tree trunk coming out of a panna cotta before.
0:30:17 > 0:30:19It sounds very technical.
0:30:19 > 0:30:22I hope he's taken into consideration how warm it gets in here,
0:30:22 > 0:30:25the humidity in this kitchen can kill any chocolate work.
0:30:31 > 0:30:35Duck breasts, I would really expect the skin to be beautifully rendered
0:30:35 > 0:30:36down and, hopefully, crispy.
0:30:37 > 0:30:39You've got to rest it. If you don't,
0:30:39 > 0:30:41the blood is going to pour away all over the dish.
0:30:43 > 0:30:46Jon's going to really need to make sure that the balance of his plum
0:30:46 > 0:30:48sauce is right. Sake is a very powerful alcohol.
0:30:48 > 0:30:49It packs a real punch.
0:30:57 > 0:30:58Hopefully, this freezes now.
0:31:05 > 0:31:07I'm doing arctic char three ways.
0:31:07 > 0:31:11One, poached, and then I'm also doing a char tartare.
0:31:11 > 0:31:15And then I've got dirt-smoked arctic char as well.
0:31:15 > 0:31:16Dirt-smoked?
0:31:16 > 0:31:19So, it's an old technique that they use in Iceland.
0:31:19 > 0:31:23When the sheep go into their barn for the winter,
0:31:23 > 0:31:25they'll produce dung.
0:31:25 > 0:31:26They use that as a fuel source,
0:31:26 > 0:31:29and it just gives it a really incredible aroma.
0:31:29 > 0:31:31That's great. You've smoked our fish in pooh!
0:31:31 > 0:31:33Yeah! I thought it would be something different
0:31:33 > 0:31:35for you guys to try.
0:31:39 > 0:31:43I've never had any food smoked in dung before.
0:31:43 > 0:31:45No, no, I don't think I have.
0:31:45 > 0:31:46This is a first.
0:31:49 > 0:31:50I love Matt's ideas.
0:31:50 > 0:31:53I think they're very creative, they're inventive,
0:31:53 > 0:31:55and some really interesting approaches.
0:31:59 > 0:32:02Matt's dessert is a caramelised miso souffle.
0:32:02 > 0:32:04Very, very unusual.
0:32:04 > 0:32:06I quite enjoy miso in desserts.
0:32:06 > 0:32:09In the right hands, it can be something amazing.
0:32:11 > 0:32:14I decided to do this menu because it tastes amazing.
0:32:14 > 0:32:17It's interesting, it brings something slightly different
0:32:17 > 0:32:18to the table.
0:32:19 > 0:32:22I'm probably taking a bit of a risk.
0:32:22 > 0:32:23But who doesn't love a risk?
0:32:41 > 0:32:43At this point in the competition,
0:32:43 > 0:32:46what I'm really looking for is good taste and skill.
0:32:46 > 0:32:47I mean, I don't mind inventiveness
0:32:47 > 0:32:50but get the good taste and skill going first,
0:32:50 > 0:32:52before you start letting off the fireworks.
0:32:52 > 0:32:54I'm looking for technical competence.
0:32:54 > 0:32:57But I'm also looking for a bit of something special.
0:32:57 > 0:32:59It's that creative flair that tells you you're in the company
0:32:59 > 0:33:01of a special chef.
0:33:01 > 0:33:04You can absolutely spot the chefs that have spark.
0:33:04 > 0:33:06And it's like this enormous buzz
0:33:06 > 0:33:08that goes over us when we can see that,
0:33:08 > 0:33:10that's why we keep coming back,
0:33:10 > 0:33:12even though it's really bad for our waistlines!
0:33:13 > 0:33:15- Cheers, guys. - Cheers, guys, good to see you.
0:33:26 > 0:33:27Right, Chris.
0:33:27 > 0:33:29You have four minutes left.
0:33:29 > 0:33:30Are you going to be all right?
0:33:30 > 0:33:32Yes. The beef's resting,
0:33:32 > 0:33:34the potatoes are just finishing a little bit in the oven.
0:33:34 > 0:33:35The sauce is ready.
0:33:37 > 0:33:40Everything hangs on getting that Wagyu absolutely perfect.
0:33:44 > 0:33:46- Is it good?- Yes.
0:33:49 > 0:33:52Burnt onion, it has to have a lovely depth of caramelisation.
0:33:52 > 0:33:54It can't be a burnt onion.
0:33:55 > 0:33:59The confit potato, any potato, I'm quite happy to see.
0:34:01 > 0:34:04He's kind of trying to satisfy, rather than impress here.
0:34:05 > 0:34:07What have you got to do? Onions on?
0:34:07 > 0:34:08- Onions on.- Puree?- Puree.
0:34:08 > 0:34:11- Then?- Then, just the watercress.
0:34:37 > 0:34:41Chris's main course is Scottish Wagyu sirloin
0:34:41 > 0:34:46served with confit potatoes, burnt onion, king oyster mushroom,
0:34:46 > 0:34:50mushroom puree, and a red wine and shallot tarragon jus.
0:34:57 > 0:34:59The key thing was to make sure that, technically,
0:34:59 > 0:35:00the beef was cooked to perfection,
0:35:00 > 0:35:02and he hasn't actually got that wrong.
0:35:02 > 0:35:05It's quite tender, but he's made use of the marbling.
0:35:05 > 0:35:08There's a lovely flavour to it. I think the tarragon jus is superb.
0:35:08 > 0:35:09It's got real depth.
0:35:09 > 0:35:11The onions are actually perfectly cooked.
0:35:11 > 0:35:14They are burnt in a way that brings out some of the caramel flavour,
0:35:14 > 0:35:16but they don't overpower the whole dish.
0:35:16 > 0:35:19He's cooked some beef well, give him credit for that.
0:35:19 > 0:35:21He's made a nice jus.
0:35:21 > 0:35:22He's done some potatoes.
0:35:23 > 0:35:25But that's it.
0:35:25 > 0:35:27It's not ambitious, but it's good.
0:35:31 > 0:35:34The beef is amazing.
0:35:34 > 0:35:37It just melts in the mouth.
0:35:37 > 0:35:39The sauce has got a lovely consistency to it.
0:35:39 > 0:35:41The tarragon coming through.
0:35:41 > 0:35:43Everything on the plate's been cooked wonderfully.
0:35:43 > 0:35:45But there's no surprises with this dish.
0:35:46 > 0:35:48HISSING
0:35:48 > 0:35:49Chris, you've got five minutes left.
0:35:49 > 0:35:51- Yes, Chef.- What's in there?
0:35:51 > 0:35:52My soda.
0:35:54 > 0:35:56- Is your custard set?- I think so.
0:35:56 > 0:35:58- Yeah? You think so?- I think so.
0:35:58 > 0:36:01There's nowhere to hide with a vanilla set custard.
0:36:02 > 0:36:04We all know what we're looking for,
0:36:04 > 0:36:07and we know when we'll see it done badly.
0:36:09 > 0:36:11- How is it?- It's set.- Yay!
0:36:13 > 0:36:14Nearly too cold.
0:36:20 > 0:36:23The technical challenge is going to be getting that tuile
0:36:23 > 0:36:24absolutely right.
0:36:32 > 0:36:33- Go, go, go.- Come on.
0:36:40 > 0:36:41Let's go.
0:36:57 > 0:37:01Dessert today is a set vanilla custard with a pistachio tuile,
0:37:01 > 0:37:03and strawberries, with a strawberry sauce,
0:37:03 > 0:37:07and a strawberry soda on the side.
0:37:07 > 0:37:09- Thank you.- Thank you. - Thank you so much.
0:37:10 > 0:37:14Please will you husk your strawberries?
0:37:14 > 0:37:16I shouldn't be pulling green bits off the top of a strawberry.
0:37:26 > 0:37:28The pistachio tuile does really taste of pistachio.
0:37:28 > 0:37:30There's a decent flavour there.
0:37:30 > 0:37:32And it's cooked reasonably well, there's a nice crunch.
0:37:32 > 0:37:35The raw strawberries at the top are just cold strawberries,
0:37:35 > 0:37:37I could've got them from a supermarket.
0:37:37 > 0:37:39I can't fault him for flavour.
0:37:39 > 0:37:42I just think that it's unambitious,
0:37:42 > 0:37:45and it needs a little bit more finesse in places.
0:37:45 > 0:37:48I find myself liking this a little bit more than I expected to because
0:37:48 > 0:37:50it's very, very edible.
0:37:52 > 0:37:54I like the two textures together but, if you look closely,
0:37:54 > 0:37:59like we always do, you can see that the custard has not got that lovely
0:37:59 > 0:38:01smoothness that it should have when you cut into it.
0:38:01 > 0:38:04He left it in the blast chiller just a little bit too long.
0:38:04 > 0:38:06The strawberries should have had a little bit more care.
0:38:06 > 0:38:08They're just cut strawberries on top.
0:38:08 > 0:38:10But he was under pressure. I think the dish has potential.
0:38:10 > 0:38:11I like the idea.
0:38:17 > 0:38:18That was so hard.
0:38:20 > 0:38:22You forget how short an hour and 15 minutes is.
0:38:26 > 0:38:29Ah. Oh, dear.
0:38:29 > 0:38:31Tom, you have got eight minutes left.
0:38:31 > 0:38:32- Yeah.- Are we good?
0:38:32 > 0:38:34- Yeah, we're good.- Where's the fish?
0:38:34 > 0:38:36- In the water bath.- OK, garnish done? - Yeah, garnish is done.
0:38:36 > 0:38:38Just got to cook my pak choi.
0:38:41 > 0:38:42Halibut's a pretty delicate fish.
0:38:42 > 0:38:44It's very easy to overcook.
0:38:44 > 0:38:46I hope that when it comes through, it's that perfect, muscular,
0:38:46 > 0:38:50flaky texture, without being translucent and undercooked.
0:38:55 > 0:38:58- You happy with the cooking of the fish?- Yeah.
0:38:59 > 0:39:01I've seen a lot of charred cucumber.
0:39:03 > 0:39:05I've seen a lot of poached oysters.
0:39:05 > 0:39:09If you can get it right, then, great, brilliant.
0:39:09 > 0:39:11But I've got a whole bunch of benchmarks for this,
0:39:11 > 0:39:13and I know what I'm looking for.
0:39:15 > 0:39:18- What is that?- It's puffed rice and cucumber and nori.
0:39:19 > 0:39:21Looking good.
0:39:22 > 0:39:23- Done?- Yeah, done.
0:39:30 > 0:39:31Hello.
0:39:36 > 0:39:40For his main, Tom is serving confit halibut with a poached oyster,
0:39:40 > 0:39:44burnt and pickled cucumber, pak choi,
0:39:44 > 0:39:47puffed rice with nori and cucumber,
0:39:47 > 0:39:50and a cucumber and elderflower emulsion.
0:39:59 > 0:40:01It's clean and it's bright.
0:40:01 > 0:40:03The fish is perfectly cooked.
0:40:03 > 0:40:05The oyster is perfectly cooked.
0:40:05 > 0:40:07There's a bright, livid quality.
0:40:07 > 0:40:10It's one of those dishes that makes you feel better as a human being
0:40:10 > 0:40:11for having eaten it than not.
0:40:11 > 0:40:15It's lots and lots of textures of good things,
0:40:15 > 0:40:17cooked in a beautiful way.
0:40:17 > 0:40:18There's a lot of cucumber going on.
0:40:18 > 0:40:20Cucumber in a few different ways.
0:40:20 > 0:40:21And it's got to be a flavour that you're into.
0:40:21 > 0:40:23But that halibut, wow!
0:40:23 > 0:40:25The basic task at this level of MasterChef
0:40:25 > 0:40:28is you've got to show you can do something a bit special.
0:40:28 > 0:40:30I think Tom has done that in style.
0:40:34 > 0:40:35There's very good cooking here.
0:40:35 > 0:40:39The fish is cooked well, the cucumber is cooked well.
0:40:39 > 0:40:40I'm quite pleased for Tom.
0:40:45 > 0:40:47Why has it not set?
0:40:50 > 0:40:52Tom's dessert.
0:40:53 > 0:40:57There's an awful lot of words here which, to the untrained eye,
0:40:57 > 0:41:00look impressive. But we are trained eyes,
0:41:00 > 0:41:04and we know that this is a pile of creamy things with some fruit in it.
0:41:08 > 0:41:12- Tom, what's wrong?- The door wasn't shut on the blast freezer so,
0:41:12 > 0:41:16my granita's still liquid, and I don't dare open the mousse just yet.
0:41:16 > 0:41:17You've got two minutes.
0:41:17 > 0:41:19- What's the deal?- I'm going to go check it in a minute.
0:41:19 > 0:41:22So, the sorrel granita's not going on there at all.
0:41:22 > 0:41:23So, that's not going on at all?
0:41:23 > 0:41:26- No.- How about serving it on the side, maybe, as a drink?
0:41:26 > 0:41:29- Yes, that could work.- So, let's rock and roll, let's go, come on, off you go.
0:41:29 > 0:41:31HE HUMS
0:41:31 > 0:41:33Is he singing?
0:41:39 > 0:41:41- How's the aerated mousse? - It's just not set.
0:41:42 > 0:41:46Not set at all. Because, obviously, the door was open, so it's not set.
0:41:49 > 0:41:52And you have to be really quick serving this now, Tom.
0:41:57 > 0:41:58- So, herbs on?- Yeah.
0:41:58 > 0:42:00- And that's it?- Yeah.- Let's go.
0:42:05 > 0:42:07- He's given us a dessert. - Well, he's given us something.
0:42:13 > 0:42:16So, today, I've done for you macerated strawberries with
0:42:16 > 0:42:19an aerated sheep's yoghurt mousse, burnt white chocolate
0:42:19 > 0:42:20and sorrel granita.
0:42:20 > 0:42:23Unfortunately, I've had a bit of a problem where the door was still
0:42:23 > 0:42:25open on the blast freezer, so my mousse hasn't set,
0:42:25 > 0:42:27and my granita obviously hasn't set.
0:42:27 > 0:42:29- OK.- Thanks. - Thank you very much.
0:42:29 > 0:42:30- Thank you.- Thanks.
0:42:35 > 0:42:39I can sense the agony that he went through in the last 15 minutes.
0:42:39 > 0:42:42I feel sorry for Tom. He's clearly someone that we know from his first
0:42:42 > 0:42:43main course can cook.
0:42:43 > 0:42:46But, the fact is, this has gone wrong at every single stage.
0:42:48 > 0:42:52The caramelised white chocolate with the sheep's yoghurt go very well
0:42:52 > 0:42:56together. The strawberries have got hints of the balsamic compressed
0:42:56 > 0:42:59into it. And, had this granita with the sorrel worked,
0:42:59 > 0:43:02this would have been a wonderful tasting dessert.
0:43:02 > 0:43:03Ah!
0:43:14 > 0:43:16Right, Jon, you've only got a couple of minutes left.
0:43:16 > 0:43:17Are you ready to go?
0:43:20 > 0:43:22Probably needs two more minutes on this duck.
0:43:23 > 0:43:27I do get a little bit excited when I see a MasterChef Professionals
0:43:27 > 0:43:30contestant come away from the western tradition,
0:43:30 > 0:43:32and that's what Jon seems to be doing.
0:43:32 > 0:43:34It's a kind of Chinese-Japanese mashup.
0:43:34 > 0:43:36I really, really hope he can do this well.
0:43:44 > 0:43:47I love the idea of duck breast done with plum and sake sauce.
0:43:47 > 0:43:51The idea of sweetness and meat going together sounds incredibly exciting.
0:43:52 > 0:43:54- How is it?- A little bit under, to be honest.
0:43:54 > 0:43:56I would have gone a little bit further.
0:43:56 > 0:43:59Definitely would have preferred to have rested it.
0:43:59 > 0:44:01I'm not happy with this sauce at all.
0:44:01 > 0:44:04I wanted it thick and glossy, and it's a bit runny and not glossy.
0:44:08 > 0:44:10- Are you ready?- OK.
0:44:19 > 0:44:22Today, we've got a duck breast, roasted,
0:44:22 > 0:44:25we've got some sesame confit spring onions, daikon fondant,
0:44:25 > 0:44:29pak choi in sesame oil, and a plum and sake sauce.
0:44:29 > 0:44:31- Thank you.- Thank you.
0:44:31 > 0:44:32Thank you, Jon.
0:44:40 > 0:44:43The duck is cooked nicely.
0:44:43 > 0:44:45But I wish that there was some big flavour coming through.
0:44:45 > 0:44:47There is no big flavour.
0:44:47 > 0:44:50The plum and sake sauce, which I was hugely excited about,
0:44:50 > 0:44:54it tastes like a sort of indulgent, creamy, buttery distraction.
0:44:54 > 0:44:58It doesn't really add much to the dish as a whole, and the daikon,
0:44:58 > 0:45:01ultimately, if it wasn't there, you wouldn't mind at all.
0:45:01 > 0:45:02Jon can write a menu.
0:45:03 > 0:45:06But I don't think he can execute the menu he can write.
0:45:08 > 0:45:11The duck was in the oven right up until the last minute.
0:45:11 > 0:45:13It should have been out earlier, it should have been resting
0:45:13 > 0:45:14for about four, five minutes.
0:45:14 > 0:45:17And then the blood all runs out when you cut it straight away.
0:45:17 > 0:45:19It's not enjoyable to eat.
0:45:19 > 0:45:20The sauce also hasn't worked.
0:45:20 > 0:45:23Jon's got his timings all wrong here today.
0:45:28 > 0:45:31I am quite interested in bitter orange candyfloss -
0:45:31 > 0:45:33has he really got a candyfloss machine out there?
0:45:35 > 0:45:38All that training in the fairground paying off!
0:45:38 > 0:45:42I want the candyfloss to be sweet and to stick to the back of my teeth
0:45:42 > 0:45:46and make me feel like I'm at Carlisle Fair in 1988,
0:45:46 > 0:45:47and give me a rush of sugar.
0:45:56 > 0:45:58Right, OK, so, that's your tree trunk?
0:45:58 > 0:46:01Yep. So, it's caramelised white chocolate, just set.
0:46:12 > 0:46:15Are you done? Easy, this cooking, isn't it?
0:46:16 > 0:46:18For some people!
0:46:18 > 0:46:19Thank you very much.
0:46:31 > 0:46:33You've got today an orange blossom tree.
0:46:33 > 0:46:36So, we've got an orange blossom panna cotta,
0:46:36 > 0:46:39orange-bitters flavoured candyfloss, burnt orange,
0:46:39 > 0:46:42caramelised white chocolate, and we've got roasted pistachio nuts.
0:46:42 > 0:46:44- Well done, Jon.- Thanks.- Thank you.
0:46:52 > 0:46:54At base, he's done two technical things.
0:46:54 > 0:46:57One, he's made candyfloss. I quite like the candyfloss.
0:46:57 > 0:46:59But the other one is this panna cotta.
0:46:59 > 0:47:03It is so solid, got way too much gelatine in it.
0:47:03 > 0:47:07It's really punchy, orange, candied and sweet,
0:47:07 > 0:47:11but it's just the kind of middle ground between a delicious,
0:47:11 > 0:47:13eccentric pudding,
0:47:13 > 0:47:16and falling asleep in a big bowl of pot pourri.
0:47:17 > 0:47:19This dish has got a lovely, strong, orange blossom flavour,
0:47:19 > 0:47:21which I think comes through nicely.
0:47:21 > 0:47:23I think the pistachios aren't overdone.
0:47:23 > 0:47:25I like it. And if you guys don't want yours, I'll have them.
0:47:27 > 0:47:28It's yours, Amol.
0:47:28 > 0:47:30- Thanks, mate.- Knock yourself out.
0:47:30 > 0:47:31Ha!
0:47:33 > 0:47:35Panna cotta is far too firm.
0:47:35 > 0:47:36The chocolate is melting.
0:47:36 > 0:47:39And the candyfloss, there's not quite enough of it.
0:47:39 > 0:47:42I admire his ambition, his creativity and imagination.
0:47:42 > 0:47:44I just don't think he's executed it well.
0:47:44 > 0:47:47This is our third dessert that hasn't done well.
0:47:52 > 0:47:54I've got a mixture of emotions.
0:47:54 > 0:47:55I wasn't really happy with the main,
0:47:55 > 0:47:57I think I let myself down a bit on the main.
0:47:57 > 0:48:00The dessert wasn't exactly how I wanted it,
0:48:00 > 0:48:03but I think it was fun and hopefully there's enough good elements that
0:48:03 > 0:48:04will see me through.
0:48:14 > 0:48:19Arctic char, pink-flesh fish, three ways, poached, dirt-smoked,
0:48:19 > 0:48:21then served as a tartare.
0:48:21 > 0:48:23It's Nordic cooking bingo.
0:48:25 > 0:48:28If you're going to deliver the same fish three ways on the same plate,
0:48:28 > 0:48:30you've got to really know what you're doing.
0:48:32 > 0:48:35It does suggest that Matt's pretty confident about his technique.
0:48:36 > 0:48:37There's buttermilk on there?
0:48:37 > 0:48:39Buttermilk and pine vinegar, yeah.
0:48:42 > 0:48:43You've got two minutes still.
0:48:47 > 0:48:48Phew.
0:48:50 > 0:48:53These are the pickled pine shoots, fermented pine shoots.
0:48:57 > 0:48:59Right, your time's up now, Matt.
0:49:00 > 0:49:02- Start finishing it off. - This is the last touch.
0:49:02 > 0:49:04Oh, here we go, this is the smoke?
0:49:04 > 0:49:05- Yeah.- Are you happy with it?
0:49:05 > 0:49:06Yes, I am.
0:49:09 > 0:49:10OK, let's go.
0:49:12 > 0:49:14That's the best smelling dung I'VE ever smelt!
0:49:21 > 0:49:25I've prepared for you this afternoon, arctic char three ways.
0:49:25 > 0:49:26So, the first, on your left-hand side,
0:49:26 > 0:49:29is poached in buttermilk and a pine vinegar.
0:49:29 > 0:49:31And then, in a little lettuce taco,
0:49:31 > 0:49:33there's an arctic char tartare.
0:49:33 > 0:49:35The sauce is a buttermilk sauce.
0:49:35 > 0:49:37And then the golden crumb is a crispy char
0:49:37 > 0:49:39which has been dirt-smoked.
0:49:39 > 0:49:41So, essentially, this is covered in a sheep dung?
0:49:41 > 0:49:46- Yes.- You can't believe the number of people who've probably wanted you to do this to me over the years!
0:49:46 > 0:49:48Metaphorically, metaphorically.
0:49:48 > 0:49:49Thanks.
0:49:52 > 0:49:55It's got a really fantastic and strong aroma.
0:49:55 > 0:49:57Whether it tastes as good, I guess we'll soon find out.
0:50:06 > 0:50:09If this is what happens when sheep dung gets involved in cooking,
0:50:09 > 0:50:14I want more of it. The poached fish has a brilliant texture but it's not
0:50:14 > 0:50:16bland. A little acidity in there.
0:50:16 > 0:50:22The tartare is fresh and vibrant and lively.
0:50:22 > 0:50:24There's a lot of clever cooking going on here.
0:50:24 > 0:50:26But it's not for showing off's sake,
0:50:26 > 0:50:29it's in the service of producing really tasty things.
0:50:29 > 0:50:33Every mouthful is something that you may not have tasted before.
0:50:33 > 0:50:35Some of it is challenging, I'm not going to lie.
0:50:35 > 0:50:37Some of it is challenging.
0:50:37 > 0:50:41But I'm thrilled to have tasted this.
0:50:41 > 0:50:42This has knocked my socks off.
0:50:42 > 0:50:44He's tried something hard and ambitious and bold,
0:50:44 > 0:50:46and he's pulled it off.
0:50:48 > 0:50:51The poached char in buttermilk has got a lovely texture.
0:50:51 > 0:50:54I think the tartare is absolutely delicious with that little bit of
0:50:54 > 0:50:56lettuce leaf that is slightly blanched.
0:50:56 > 0:50:57It's intriguing, it's different.
0:50:57 > 0:51:01Smoking it the way he's done, fine, but if no-one told me,
0:51:01 > 0:51:03I wouldn't know there's anything special
0:51:03 > 0:51:05about the smoking agent here.
0:51:11 > 0:51:14Matt, how long are your souffles going to take to cook?
0:51:14 > 0:51:16Er, they're going to take about seven minutes.
0:51:16 > 0:51:19- Seven?- Yes.- You've got just under nine.- OK, great.
0:51:19 > 0:51:22Again, Matt's just travelling the world.
0:51:22 > 0:51:25It's like he's been on a backpacking holiday and he's come back
0:51:25 > 0:51:28with a few things he's learnt. Caramelised miso?
0:51:28 > 0:51:30Yeah, now, that could work.
0:51:30 > 0:51:32Any time anyone does a souffle,
0:51:32 > 0:51:34I get a little kind of like a burr of excitement
0:51:34 > 0:51:36because I just love a souffle.
0:51:44 > 0:51:47Matt, you've got three minutes left, how long for your souffles?
0:51:47 > 0:51:50Er, they've got about 1 minute 10 left.
0:51:50 > 0:51:52Yeah. How are they looking?
0:51:52 > 0:51:54Yeah, they're rising, they're looking good.
0:51:54 > 0:51:55TIMER BEEPS
0:51:55 > 0:51:57They are pretty much there.
0:52:12 > 0:52:14Nice! Happy?
0:52:14 > 0:52:15Yeah, happy.
0:52:19 > 0:52:21- You all ready to go? - All ready, yeah.
0:52:34 > 0:52:36So, I've prepared for you this afternoon
0:52:36 > 0:52:40a caramelised miso souffle with a soured cream and kefir sorbet.
0:52:40 > 0:52:43- Bon appetit. - Thank you.
0:52:43 > 0:52:45Well, we've got three perfectly risen souffles,
0:52:45 > 0:52:47and that is not an easy thing to do.
0:52:51 > 0:52:52Wowzer.
0:52:53 > 0:52:55That's off the charts, mate.
0:52:56 > 0:52:57Mmm.
0:52:57 > 0:53:01Every single person watching this should be jealous of us right now.
0:53:01 > 0:53:06Rich umami caramel flavours of the miso in the souffle,
0:53:06 > 0:53:08and then a zinger with a kind of buttermilk lactic thing
0:53:08 > 0:53:12going on at the back of the sorbet. Oh, my!
0:53:12 > 0:53:13I don't like sorbet normally,
0:53:13 > 0:53:16I think that's it's either something or nothing,
0:53:16 > 0:53:17and a bit of a cop-out in a pudding.
0:53:17 > 0:53:19But that is perfect.
0:53:19 > 0:53:22I think that the amount of lime in the sorbet is absolutely ideal,
0:53:22 > 0:53:24it's not over-empowering.
0:53:24 > 0:53:26And, though it doesn't look like there's much going on on the plate,
0:53:26 > 0:53:29this is a stunning, stunning, stunning dessert.
0:53:31 > 0:53:34The souffle is sweet but when you add the sorbet into it,
0:53:34 > 0:53:37it really brings a tang to it and refreshes it.
0:53:37 > 0:53:40There's a harmony, it's a match, it works.
0:53:40 > 0:53:41That, for me, is a joy to eat.
0:53:44 > 0:53:47When do you normally cook for the biggest critics in the UK?
0:53:47 > 0:53:49I'm happy with it.
0:53:53 > 0:53:56There was tension, pressure, there was stress.
0:53:56 > 0:53:59It was a tough day in the kitchen for our chefs.
0:54:02 > 0:54:04Some interesting techniques from Matt today.
0:54:04 > 0:54:07Some new flavours, new combinations.
0:54:07 > 0:54:09Even sheep's dung.
0:54:09 > 0:54:13That miso souffle with the sorbet was fantastic.
0:54:13 > 0:54:14I really enjoyed that.
0:54:14 > 0:54:16Matt definitely deserves to go through,
0:54:16 > 0:54:19and I am pleased the critics enjoyed his food today.
0:54:19 > 0:54:21- Me, too.- Our other three chefs, however,
0:54:21 > 0:54:23all had issues with their cooking.
0:54:23 > 0:54:26Chris cooked for us that beautiful Wagyu beef.
0:54:26 > 0:54:28Everything on that plate was lovely.
0:54:28 > 0:54:31It was delicious. There was just nothing that stood out about it.
0:54:32 > 0:54:35Chris's dessert, the custard was slightly frozen,
0:54:35 > 0:54:37the strawberries were just fresh strawberries,
0:54:37 > 0:54:39they hadn't been marinated in anything.
0:54:39 > 0:54:42The tuile had a lovely crunch to it.
0:54:42 > 0:54:44Our critics thought Chris had cooked well,
0:54:44 > 0:54:46but it just wasn't adventurous enough for them.
0:54:46 > 0:54:49Tom's main course today was halibut that he'd poached.
0:54:49 > 0:54:51It was incredibly light and fresh,
0:54:51 > 0:54:54and it was a beautiful plate of food.
0:54:54 > 0:54:56The dessert, I was really looking forward to.
0:54:56 > 0:54:59Unfortunately, he left the door of the blast chiller open.
0:54:59 > 0:55:02I think the pressure really got to Tom today.
0:55:02 > 0:55:04But I've got to say the flavours were there.
0:55:04 > 0:55:07We just didn't get the dessert that was planned.
0:55:07 > 0:55:09Jon, some very interesting ideas.
0:55:09 > 0:55:12Unfortunately, the duck just wasn't quite right.
0:55:12 > 0:55:14He left it a little bit too long in the oven,
0:55:14 > 0:55:16and he didn't have enough time to rest.
0:55:16 > 0:55:19The real disappointment was that lovely sauce that I was so looking
0:55:19 > 0:55:22- forward to.- He hadn't reduced it enough.
0:55:22 > 0:55:25It then added more of a puddle once it was poured onto it.
0:55:25 > 0:55:28His dessert, when he described it to us, got me so excited.
0:55:28 > 0:55:30We got a tree, we got a chocolate.
0:55:30 > 0:55:32However, I found the panna cotta,
0:55:32 > 0:55:36the texture was just too much of gelatine.
0:55:36 > 0:55:39I wasn't flawless today.
0:55:39 > 0:55:42It's going to take a bit of luck or kindness to get through to
0:55:42 > 0:55:43the next round, I think.
0:55:44 > 0:55:47I really want to stay in and cook again, cook more.
0:55:48 > 0:55:50I pushed myself as hard as I could.
0:55:50 > 0:55:53It's not all went to plan but I think I've still got
0:55:53 > 0:55:54a lot more to give.
0:56:11 > 0:56:14We did say it wouldn't be easy cooking for the critics.
0:56:14 > 0:56:16Ooh, there were a few nerves in here today,
0:56:16 > 0:56:18and I think it did show a little.
0:56:20 > 0:56:24We have nine great chefs already through,
0:56:24 > 0:56:26and we can only take the strongest three to join them.
0:56:30 > 0:56:32We have to lose one of you today.
0:56:32 > 0:56:34And we have made our decision.
0:56:38 > 0:56:41The chef that is leaving us is...
0:56:49 > 0:56:51..Jon. I'm sorry, Jon.
0:56:51 > 0:56:52- Thank you.- Thanks, Jon.
0:56:57 > 0:57:00It's frustrating to go out at this point.
0:57:00 > 0:57:02I don't think you've seen the best of me,
0:57:02 > 0:57:04but when I look back, you know,
0:57:04 > 0:57:07the last 16, it's OK.
0:57:07 > 0:57:09I'm disappointed, but it's all right.
0:57:13 > 0:57:16Chefs, congratulations, you now complete our final 12.
0:57:27 > 0:57:30Yeah, I do feel like I've been given another chance.
0:57:30 > 0:57:31I'm just delighted to get through,
0:57:31 > 0:57:33and look forward to coming back to cook again.
0:57:34 > 0:57:36That was an awesome day.
0:57:36 > 0:57:39It was a challenge, it was a real challenge, but I'm proud of myself.
0:57:41 > 0:57:43Feeling great, absolutely ecstatic.
0:57:43 > 0:57:47It's a dream come true. So, I'd like to see how far I can go.
0:57:47 > 0:57:48Well done, guys.
0:57:49 > 0:57:52- Congratulations.- Congratulations. - Well done.- Yeah, knockout week.
0:57:52 > 0:57:54Congratulations, guys.
0:57:56 > 0:57:58Next week,
0:57:58 > 0:58:02the 12 best chefs from the heats return
0:58:02 > 0:58:04for the start of the knockouts.
0:58:04 > 0:58:07Come on, chefs, remember who you're cooking for.
0:58:10 > 0:58:13Now is the time for exceptional cooking.
0:58:15 > 0:58:18I find it absolutely lip-smackingly delicious.
0:58:19 > 0:58:22Only the best can make it through to the semifinals.
0:58:23 > 0:58:26The chef leaving us...