0:00:05 > 0:00:09It's knockout week on MasterChef: The Professionals.
0:00:11 > 0:00:14After four weeks of intense competition...
0:00:15 > 0:00:19..only the 12 most talented chefs remain.
0:00:23 > 0:00:25There's no playing it safe any more.
0:00:25 > 0:00:28You've got to stay at the front of the pack and come out fighting.
0:00:30 > 0:00:32There's a certain degree of nerves still cooking about,
0:00:32 > 0:00:34but it's certainly time to raise the bar.
0:00:36 > 0:00:38To be into knockout week is just unreal.
0:00:39 > 0:00:42I'm going to put up a fight. I'm not going to let it go.
0:00:45 > 0:00:49Over the next three nights, the pressure intensifies.
0:00:49 > 0:00:50Come on, guys, let's get a move on.
0:00:53 > 0:00:57Only the best can make it through to the semifinals.
0:00:57 > 0:01:00Now is the time for exceptional cooking.
0:01:01 > 0:01:03It's going to get hot in here today.
0:01:27 > 0:01:31The winner of this year's MasterChef is standing here in front of us.
0:01:34 > 0:01:36Your first test is an invention test.
0:01:38 > 0:01:43You have an amazing array of ingredients to work with.
0:01:43 > 0:01:46We want you to create one spectacular plate of food.
0:01:48 > 0:01:50We have taken your gadgets away.
0:01:50 > 0:01:53There's no sous-vide machines and we've got no water baths.
0:01:53 > 0:01:57Today is about real, good, classic cookery skills, plain and simple.
0:02:00 > 0:02:02At the end of this, the best eight
0:02:02 > 0:02:05will go straight through to the next round.
0:02:05 > 0:02:10The four of you that are left will have to cook off against each other
0:02:10 > 0:02:12for the remaining two places.
0:02:14 > 0:02:16Two hours and 15 minutes.
0:02:17 > 0:02:18Off you go.
0:02:22 > 0:02:24The 12 chefs have ten minutes
0:02:24 > 0:02:26to choose from a range of ingredients...
0:02:28 > 0:02:33..including Jacob's Ladder short beef rib, pork belly, gurnard...
0:02:34 > 0:02:37..oysters, langoustines...
0:02:39 > 0:02:41..bone marrow, ox cheeks...
0:02:42 > 0:02:46..mackerel, squid, chicken...
0:02:48 > 0:02:52..and a wide range of fruit, vegetables, herbs,
0:02:52 > 0:02:54and spices.
0:02:55 > 0:02:58They have a table full of ingredients...
0:02:59 > 0:03:02..and this is always going to be the biggest problem.
0:03:02 > 0:03:03There's almost too much choice.
0:03:05 > 0:03:06I want to see something creative.
0:03:08 > 0:03:10We've given them the time to really show off.
0:03:12 > 0:03:15So many ingredients to choose from, so it's a bit overwhelming,
0:03:15 > 0:03:19but I think I've got an idea of what I'm going to do.
0:03:19 > 0:03:2321-year-old sous-chef Craig has shone from the start
0:03:23 > 0:03:25with his precise and well-seasoned dishes.
0:03:27 > 0:03:30It's a big achievement. You hope to get this far, you hope, hope, hope.
0:03:30 > 0:03:32So, yeah, just thrilled.
0:03:32 > 0:03:35Obviously now I don't want anything bad to happen.
0:03:35 > 0:03:38I've got to really stay consistent and keep doing what I'm doing.
0:03:42 > 0:03:44Craig, how's the competition going for you?
0:03:44 > 0:03:48Yeah, it's been tough, but I'm loving every minute of it so far.
0:03:48 > 0:03:52- What are you making?- I'm doing gurnard, a langoustine ravioli,
0:03:52 > 0:03:54with sort of like a ratatouille,
0:03:54 > 0:03:57and then I'm doing, like, a shellfish sauce.
0:03:57 > 0:03:59You're the youngest chef in the competition,
0:03:59 > 0:04:00is that a good thing or a bad thing?
0:04:00 > 0:04:03- How do you feel about that? - It sort of doesn't really faze me.
0:04:03 > 0:04:05Obviously age is just age, really, at the end of the day.
0:04:05 > 0:04:07It's obviously down to your experience.
0:04:07 > 0:04:09Obviously there's a lot of chefs with good experience,
0:04:09 > 0:04:11so, tough competition.
0:04:15 > 0:04:20Craig, he's chosen gurnard as the main ingredient for his dish.
0:04:20 > 0:04:21It's an unusual choice.
0:04:21 > 0:04:26Gurnard is normally a fish that is used in the base of a soup.
0:04:26 > 0:04:28I'm looking forward to trying the pan-fried gurnard,
0:04:28 > 0:04:31and I expect that ravioli to be absolutely perfect.
0:04:32 > 0:04:33This sounds wonderful.
0:04:33 > 0:04:36There's some skill here on display.
0:04:36 > 0:04:38I'm really hoping Craig gets it right again.
0:04:43 > 0:04:44That's beautiful.
0:04:44 > 0:04:47Just be careful, you've just got a little nip there.
0:04:47 > 0:04:49Right. It's quite a trial, that.
0:04:54 > 0:05:0037-year-old chef-patron Ryan showed early signs of promise,
0:05:00 > 0:05:02but only just scraped through to knockout week.
0:05:04 > 0:05:06I've been inconsistent.
0:05:06 > 0:05:08I need to have a good round,
0:05:08 > 0:05:12because I know if I can deal with the pressure,
0:05:12 > 0:05:15I can deliver the food that could potentially make me a winner.
0:05:18 > 0:05:20Ryan, what is it you're making for us?
0:05:20 > 0:05:24I'm doing some langoustine, some braised pork cheeks, some carrots.
0:05:24 > 0:05:27And then I'm also going to hopefully make a little langoustine stock
0:05:27 > 0:05:29to serve on the side, but we'll see how that goes.
0:05:29 > 0:05:31If I'm not happy with it, it won't be served, so...
0:05:31 > 0:05:34Ryan, you look pretty OK to me.
0:05:34 > 0:05:36You look almost relaxed.
0:05:36 > 0:05:39I feel a lot more comfortable, yeah.
0:05:39 > 0:05:42Come back in a couple of hours and I won't be, I'm certain.
0:05:46 > 0:05:49Pork's cheek is a cut of meat that I absolutely love.
0:05:49 > 0:05:51He wants to cook it in the oven, he wants to keep it
0:05:51 > 0:05:54the classical style, which I actually quite like.
0:05:54 > 0:05:56But he is going to be up against time constraints,
0:05:56 > 0:06:00making sure that those pork cheeks are perfectly cooked.
0:06:00 > 0:06:03There's a carrot and star anise, I think it's a puree,
0:06:03 > 0:06:06which is going to bring the whole dish together.
0:06:06 > 0:06:07But I'm a little bit surprised
0:06:07 > 0:06:10that he may or may not serve the langoustine stock.
0:06:10 > 0:06:12He's not sure whether it will actually work.
0:06:16 > 0:06:1730 minutes have gone.
0:06:21 > 0:06:23You've got a bin on the end of that station.
0:06:23 > 0:06:25- Thank you.- Save your legs.
0:06:26 > 0:06:3022-year-old Louisa has made an impact with some
0:06:30 > 0:06:33complex and creative ingredient combinations.
0:06:36 > 0:06:40Louisa's using Jacob's Ladder, which she's braising down, and oyster.
0:06:40 > 0:06:43The oyster she's going to make an emulsion with,
0:06:43 > 0:06:46as well as a rich sauce that she's finishing with bone marrow.
0:06:48 > 0:06:51With this dish, she's serving confit potatoes,
0:06:51 > 0:06:52confit tomatoes, asparagus.
0:06:52 > 0:06:56As always with Louisa, there's a lot going on with the plate.
0:06:58 > 0:07:01I hope today that Louisa just puts in front of us
0:07:01 > 0:07:02a great plate of food,
0:07:02 > 0:07:06with all the lovely combinations working in harmony together.
0:07:09 > 0:07:11I've given myself a lot to do because I really wanted
0:07:11 > 0:07:14to push myself, and I really want to show people different skills
0:07:14 > 0:07:16that I have learnt. That's what's got me here today
0:07:16 > 0:07:20and that's what's hopefully going to get me further in the competition.
0:07:24 > 0:07:2645 minutes have gone.
0:07:26 > 0:07:28What's that? Hour and 15 left.
0:07:31 > 0:07:36London-based sous-chef Stephen has been combining delicious flavours
0:07:36 > 0:07:38with stunning presentation.
0:07:40 > 0:07:43Yeah, I feel like I am developing as the competition's going along.
0:07:43 > 0:07:47I don't think you can stay still, or else bye-bye, really, I think.
0:07:47 > 0:07:49You need to evolve, definitely.
0:07:49 > 0:07:51You need to do better every single round that you're in.
0:07:55 > 0:07:57Stephen, you seem happy to be here.
0:07:57 > 0:07:59I'm very happy to be here.
0:07:59 > 0:08:01I don't think anybody wouldn't be happy to be here.
0:08:01 > 0:08:02How do you up your game?
0:08:03 > 0:08:07You've got to bring something new, something fresh, something exciting.
0:08:07 > 0:08:09Do you know what? You fill me full of confidence, Chef.
0:08:09 > 0:08:13You know why? You look absolutely joyful about cooking.
0:08:13 > 0:08:15- Thank you very much.- Go on, Chef! - Cheers.
0:08:18 > 0:08:20Stephen is using the sea trout,
0:08:20 > 0:08:23which he's curing with a mix of salt and herbs.
0:08:23 > 0:08:24If you're curing the fish
0:08:24 > 0:08:27you're going to be drawing out all of that moisture,
0:08:27 > 0:08:29so timing is even more important.
0:08:29 > 0:08:32This fish can be too dry if you cure it for too long.
0:08:33 > 0:08:36He's then going to serve it with clams, he's got some sea herbs,
0:08:36 > 0:08:38then broad beans. Very light-sounding dish.
0:08:43 > 0:08:47After a shaky start, 29-year-old junior sous-chef Tom
0:08:47 > 0:08:48has begun to find his feet.
0:08:50 > 0:08:54I feel that I've not quite performed as well as I can.
0:08:54 > 0:08:56I mean, I just wanted to go and cook better.
0:08:57 > 0:09:00I need to stop making silly mistakes
0:09:00 > 0:09:02and just apply myself fully to everything.
0:09:06 > 0:09:10- What are you making, Chef? - I'm doing pan-fried sea trout
0:09:10 > 0:09:12with gooseberries, cockles,
0:09:12 > 0:09:16and then some vegetables with a cockle light sauce.
0:09:16 > 0:09:18- Why this dish? - I really like sea trout,
0:09:18 > 0:09:20and I really like gooseberries, as well.
0:09:20 > 0:09:22I think the two work together nicely.
0:09:26 > 0:09:29Tom has always added an element of surprise to his cookery.
0:09:30 > 0:09:33Gooseberries and sea trout, I'm not 100% sure.
0:09:33 > 0:09:35I can't wait to see if it works.
0:09:39 > 0:09:42Sous-chef Jamie has shown unique combinations,
0:09:42 > 0:09:45inspired by flavours from around the world.
0:09:49 > 0:09:51- What are you making today? - A roast chicken breast,
0:09:51 > 0:09:54and then I've confited some chicken legs in here with some chorizo,
0:09:54 > 0:09:57thyme and garlic. We are going to Spain with the dish,
0:09:57 > 0:10:01but I'm going to make a bhaji from the picked chicken legs.
0:10:01 > 0:10:05We have some confit sliced heirloom tomatoes, Romesco,
0:10:05 > 0:10:07on the grill are onions.
0:10:07 > 0:10:09- So a little bit of Spain... - Yeah.
0:10:09 > 0:10:12- ..a little bit of France and a little bit of India.- Yeah.
0:10:12 > 0:10:15- We're going on holiday, Gregg! - Why Spanish food?
0:10:15 > 0:10:18I've got quite a lot of Spanish influences in my life at the moment.
0:10:18 > 0:10:21My girlfriend's Spanish. We travel there a few times a year,
0:10:21 > 0:10:24and I really genuinely love the cuisine and the culture.
0:10:24 > 0:10:26- What's your girlfriend's name? - Maria.
0:10:26 > 0:10:28- Would Maria like this? - No, she's vegetarian!
0:10:28 > 0:10:29Brilliant!
0:10:38 > 0:10:41Jamie's always brought a little bit of an international flavour
0:10:41 > 0:10:43into his cookery, and he's doing it again today.
0:10:45 > 0:10:48I'm really looking forward to the chicken leg bhaji,
0:10:48 > 0:10:51with the flavours of the chorizo sausage running through it.
0:10:51 > 0:10:53Wonderful sounding ingredients.
0:10:53 > 0:10:54I like the sounds of the dish.
0:10:54 > 0:10:57It's a mix of areas he's bringing together,
0:10:57 > 0:10:59but I can see the flavours working well.
0:11:03 > 0:11:0827-year-old sous-chef Gareth has shown good skills under pressure.
0:11:11 > 0:11:12I'm excited to be cooking
0:11:12 > 0:11:15against the best chefs in the competition now.
0:11:15 > 0:11:18I feel like I have to really stand out
0:11:18 > 0:11:22and show the judges that I'm the real deal.
0:11:25 > 0:11:27Gareth has chosen ox cheek as his main ingredient,
0:11:27 > 0:11:29and he's cooking it down in ale.
0:11:29 > 0:11:32You've always got to be very careful with the reduction of the ale,
0:11:32 > 0:11:35because sometimes it tends to go bitter.
0:11:35 > 0:11:38He's taking bone marrow and he's going to breadcrumb it, as well.
0:11:39 > 0:11:43And he's made a fabulous sauce in the competition before,
0:11:43 > 0:11:44and I hope he can do it again today.
0:11:52 > 0:11:5724-year-old senior sous-chef Tom has shown potential from the start
0:11:57 > 0:11:59with his original and modern style.
0:12:02 > 0:12:04How are you with an invention test?
0:12:04 > 0:12:05The last one went well for me,
0:12:05 > 0:12:07so hopefully I can deliver that again today.
0:12:07 > 0:12:09- What are you making now?- Sea trout.
0:12:09 > 0:12:11I'm curing the belly of it,
0:12:11 > 0:12:14and then the main loin of the trout I'm just going to pan-fry simply.
0:12:14 > 0:12:19And herb gnocchi, courgette veloute, and a little salad of broad beans.
0:12:19 > 0:12:22I'll do everything I can to not have to cook again today.
0:12:23 > 0:12:27I love sea trout, I love it when you cure the belly.
0:12:27 > 0:12:28You don't want overcook it,
0:12:28 > 0:12:30you want it to enhance the lovely fatty flavour
0:12:30 > 0:12:32that comes through with the belly.
0:12:33 > 0:12:35The garnish sounds great. Gnocchi -
0:12:35 > 0:12:38got to be careful it's not too starchy.
0:12:38 > 0:12:41I like the flavours, I hope it's going to come together for him.
0:12:44 > 0:12:4745 minutes left.
0:12:47 > 0:12:4845 minutes.
0:12:48 > 0:12:50Oh, it's going to race, it's going to race!
0:12:54 > 0:12:57Sous-chef Leo's interesting flavours and textures
0:12:57 > 0:13:00have proved popular with the judges.
0:13:02 > 0:13:03In my mind, at the beginning,
0:13:03 > 0:13:05I never quite expected to get this far...
0:13:06 > 0:13:09..and obviously now it's in my mind that I could go a bit further on
0:13:09 > 0:13:10and could be in the final.
0:13:11 > 0:13:14So it's exciting, I'm looking forward to it.
0:13:15 > 0:13:18Leo, what are you making?
0:13:18 > 0:13:19Today I'm doing a braised ox cheek
0:13:19 > 0:13:21in a pressure cooker with courgettes,
0:13:21 > 0:13:24polenta, sweet and sour tomatoes, and some pickled onion.
0:13:24 > 0:13:26Now you've had a taste for the competition,
0:13:26 > 0:13:27what do you feel about some more of it?
0:13:27 > 0:13:30I've got a bit of a... It's like an addiction for it.
0:13:30 > 0:13:32You get that feel for it, you get that buzz for it,
0:13:32 > 0:13:35and it makes you want to push a bit harder
0:13:35 > 0:13:37and carry on going to get to the end.
0:13:37 > 0:13:38Oh, we're in, boys.
0:13:40 > 0:13:43The key with the ox cheek is making sure that it's beautifully cooked
0:13:43 > 0:13:45and served with a fabulous sauce.
0:13:47 > 0:13:50The pickled onion brings a nice twist to this dish.
0:13:50 > 0:13:52Everything sounds great about it.
0:13:52 > 0:13:55I think we're in safe hands. Absolutely.
0:13:55 > 0:13:56What a great idea.
0:13:56 > 0:13:58Pickled onions, yes, please.
0:14:01 > 0:14:0529-year-old Brett develops desserts for a supermarket,
0:14:05 > 0:14:08and has excited the judges with his pastry skills.
0:14:10 > 0:14:14My favourite round so far has been, I'd probably say the invention test.
0:14:14 > 0:14:17Because everyone went straight over to, like, the savoury side,
0:14:17 > 0:14:18like all the meats and all the fish,
0:14:18 > 0:14:21so I literally just had all the pastry stuff to myself.
0:14:22 > 0:14:24- What are you making for us, Brett? - Rabbit saddle.
0:14:24 > 0:14:27I'm going to bone out the saddle, and then fill it back
0:14:27 > 0:14:29with its livers, and wrap that and roast it.
0:14:29 > 0:14:30And then I've got some girolles,
0:14:30 > 0:14:33which are going to be roasted with a little bit of pancetta,
0:14:33 > 0:14:34and some baby gem just to keep it nice and fresh,
0:14:34 > 0:14:37and then some quinoa which has been toasted in brown butter.
0:14:37 > 0:14:39You're a development chef, as I remember?
0:14:39 > 0:14:42- I am, yes.- So how do you feel about this?
0:14:42 > 0:14:44I don't normally develop meat products,
0:14:44 > 0:14:45so it should be interesting!
0:14:45 > 0:14:48When was the last time you worked with a piece of rabbit?
0:14:48 > 0:14:49Maybe two years ago.
0:14:49 > 0:14:51- Oh!- So yeah, it's going to be a fun one.
0:14:55 > 0:14:58I'm really surprised that today's the day he decides
0:14:58 > 0:15:00to pick up the rabbit and cook us a dish.
0:15:01 > 0:15:03OK, it's great, he's pushing himself.
0:15:04 > 0:15:06The rabbit saddle's going to be boned,
0:15:06 > 0:15:09he's going to be stuffing it with the offal, the liver and the heart.
0:15:10 > 0:15:12And then he's going to pan-fry it.
0:15:12 > 0:15:14He's got to be very careful with rabbit loin
0:15:14 > 0:15:15that he doesn't dry it out.
0:15:22 > 0:15:26Head chef Chris from Edinburgh got off to a flying start,
0:15:26 > 0:15:30but failed to live up to expectation in the last invention test.
0:15:32 > 0:15:34The competition is extremely difficult,
0:15:34 > 0:15:37and every stage just gets harder and harder.
0:15:37 > 0:15:40I don't think it's going to get any easier at this point, so...
0:15:40 > 0:15:42But I'm absolutely loving it.
0:15:44 > 0:15:47Chris has chosen mackerel for his dish.
0:15:47 > 0:15:49He's going to cure some and blowtorch it,
0:15:49 > 0:15:51and he also has a tartare to go with it.
0:15:51 > 0:15:55We've also got a tomato jelly and a chorizo jam going with this dish.
0:15:55 > 0:15:58I'm really excited to see how the chorizo works with the mackerel.
0:16:00 > 0:16:03Chris has slightly struggled in our invention test before.
0:16:03 > 0:16:06Today, he's got enough time to create a great plate of food.
0:16:12 > 0:16:17Private chef Matt has wowed the judges with his unique, creative,
0:16:17 > 0:16:18healthy approach to cooking.
0:16:22 > 0:16:24You have a style all of your own.
0:16:24 > 0:16:26What would you call that style?
0:16:26 > 0:16:29I've been trying to think of a word to do it, I don't really know.
0:16:29 > 0:16:31I think nutritionally-minded, gastronomic food.
0:16:33 > 0:16:37Healthy food, healthy food but done with a bit more, yeah, design.
0:16:37 > 0:16:39- What's the dish?- I'm going to do a couple of different elements
0:16:39 > 0:16:41with the mackerel. One is soused,
0:16:41 > 0:16:44which is kind of like lightly pickled and blowtorched,
0:16:44 > 0:16:45another tartare,
0:16:45 > 0:16:49and then, like, a nice squid cracker that goes on top, looks really cool.
0:16:49 > 0:16:51How do you make a squid cracker?
0:16:51 > 0:16:52It's a secret recipe.
0:16:52 > 0:16:54Yeah, not many people know how to do it.
0:16:55 > 0:16:57Matt, you're going through, right?
0:16:57 > 0:16:59Absolutely. I'm going to make it.
0:17:02 > 0:17:03I like the sound of Matt's dish.
0:17:03 > 0:17:06He's sousing one part of the mackerel
0:17:06 > 0:17:08and then finishing it with a blowtorch.
0:17:08 > 0:17:10And this very interesting squid cracker
0:17:10 > 0:17:11that he's going to be making,
0:17:11 > 0:17:13a sort of a secret recipe.
0:17:14 > 0:17:16I like the selection of ingredients.
0:17:16 > 0:17:18Yes, I like the sound of the dish.
0:17:23 > 0:17:25Some great variety in our kitchen here.
0:17:25 > 0:17:28All coming down to the final touches of their cooking.
0:17:28 > 0:17:31The kitchen smells amazing.
0:17:31 > 0:17:34Not one chef will want to go into that final cook-off today.
0:17:38 > 0:17:40Chefs, five minutes.
0:17:40 > 0:17:41Five minutes, please, chefs.
0:17:45 > 0:17:46HE CHUCKLES
0:17:49 > 0:17:52I think I'm going to be ready on time today.
0:18:06 > 0:18:07A little bit stressed,
0:18:07 > 0:18:08but it's fun.
0:18:17 > 0:18:19That's it, time's up.
0:18:25 > 0:18:27Well done, boys.
0:18:27 > 0:18:28Well done, boys.
0:18:28 > 0:18:29- How did it go?- Sound.
0:18:29 > 0:18:31It's all right.
0:18:34 > 0:18:36First up is Tom.
0:18:36 > 0:18:41He's served pan-fried sea trout and belly of sea trout, cured,
0:18:41 > 0:18:46blowtorched, and glazed in sesame oil and soy, herb gnocchi,
0:18:46 > 0:18:50pickled onions, broad beans, and a courgette veloute.
0:18:58 > 0:19:01You've got a lovely cooked piece of fish there, it's absolutely perfect.
0:19:01 > 0:19:04I like the little pickled onions that you've got with it.
0:19:04 > 0:19:06The courgette sauce works well, as well, with the dish.
0:19:06 > 0:19:09The gnocchi that's on the plate tastes good, it's light,
0:19:09 > 0:19:12it's got a little bit of fluffiness to it, it's really good.
0:19:12 > 0:19:13Nice flavours.
0:19:13 > 0:19:17I find it absolutely lip-smackingly delicious.
0:19:18 > 0:19:22Sweet peas, sharp pickled onions, beautiful flaking fish,
0:19:22 > 0:19:24and then that beautiful cured belly.
0:19:24 > 0:19:25I love that cured belly.
0:19:25 > 0:19:29Nice food like that just makes me almost delirious, it makes me happy.
0:19:29 > 0:19:32- Tom, I really like that. - I, like Gregg, love the belly,
0:19:32 > 0:19:35because you've got the hints of the soy coming through,
0:19:35 > 0:19:37and very light, and sesame.
0:19:37 > 0:19:39It's a lovely plate of food, Tom.
0:19:42 > 0:19:46Yeah, there was some good feedback in there.
0:19:46 > 0:19:50Cooked as best as I can today, so happy with myself,
0:19:50 > 0:19:51so, yeah, it's OK.
0:19:53 > 0:19:57Chris's dish is charred mackerel, a mackerel tartare...
0:19:59 > 0:20:02..salad of heritage tomatoes,
0:20:02 > 0:20:09tomato jelly, chorizo jam, pickled cucumber, and ricotta cheese.
0:20:16 > 0:20:20Tomato, basil, ricotta - it just screams Italy.
0:20:20 > 0:20:24The oily mackerel on it, as well, I think is a brilliant addition.
0:20:24 > 0:20:26I don't think we need the tartare,
0:20:26 > 0:20:29and I don't think you've got the look of your plate quite right.
0:20:29 > 0:20:32It's a little bit muddled, it's a little bit messy.
0:20:32 > 0:20:35The freshness of the tomato, with that tomato jelly,
0:20:35 > 0:20:37and the basil coming through it - love it.
0:20:37 > 0:20:40I'm finding the basil is too strong for the tartare,
0:20:40 > 0:20:43and it's slightly under-seasoned, so it doesn't quite come together.
0:20:45 > 0:20:47The dish is slightly confused.
0:20:47 > 0:20:49I think it's a little bit on the simple side,
0:20:49 > 0:20:50and I think you, as a chef -
0:20:50 > 0:20:52I think you've done better in the competition.
0:20:52 > 0:20:54I think you've cooked better in this competition.
0:20:56 > 0:21:00Feeling a little bit, er, disappointed, really.
0:21:01 > 0:21:04There were some good comments I can take away from it,
0:21:04 > 0:21:06but it wasn't as good as I wanted it to be.
0:21:09 > 0:21:14Ryan's dish is braised pork cheek, topped with puffed wild rice,
0:21:14 > 0:21:16diced apples and chives...
0:21:17 > 0:21:21..served with roasted langoustines, roasted carrot,
0:21:21 > 0:21:23carrot and star anise puree,
0:21:23 > 0:21:26and a langoustine, peppercorn and fennel cream sauce.
0:21:36 > 0:21:39Personally, Ryan, I think it's fantastic.
0:21:42 > 0:21:44Your cheek is cooked perfectly.
0:21:44 > 0:21:47It's slightly sticky on the outside, it's very soft.
0:21:47 > 0:21:48Your sauce, I could drink.
0:21:49 > 0:21:53I just love the sweetness that you've got into that sauce.
0:21:53 > 0:21:56The taste of the shellfish, really quite deep, for me, and I love it.
0:21:56 > 0:22:00- I love it all.- I'm really pleased that you braised the cheek
0:22:00 > 0:22:03the old-fashioned way, sort of, in the oven -
0:22:03 > 0:22:05and that shows, because there's like a little coating
0:22:05 > 0:22:08around the outside of it. And then it's lovely and moist
0:22:08 > 0:22:10in the centre of the pork cheek.
0:22:10 > 0:22:12The carrot puree with the aniseed,
0:22:12 > 0:22:14I'm loving the flavours of this dish.
0:22:14 > 0:22:16I think it's a fabulous plate of food, Ryan.
0:22:16 > 0:22:18I think it's probably one of the best plates of food
0:22:18 > 0:22:19you've cooked so far.
0:22:19 > 0:22:21Thank you. Thank you very much.
0:22:22 > 0:22:25The langoustines are cooked perfectly.
0:22:25 > 0:22:28There's one carrot, but it's the perfect garnish for this dish!
0:22:29 > 0:22:32I think the dish on the whole, it's just wonderful to eat.
0:22:32 > 0:22:34- Well done, you. - Thank you very much.
0:22:34 > 0:22:36Is it a relief?
0:22:36 > 0:22:38Yeah, so it's good - it's nice to be...
0:22:38 > 0:22:41Was an old chef like you not in the mood for cooking again today?
0:22:41 > 0:22:44No... Well, you don't know, yet.
0:22:45 > 0:22:46I'll cook if you want me to.
0:22:50 > 0:22:52- Well done, mate.- Cheers, bud.
0:22:56 > 0:23:00Brett has made roasted loin of rabbit, wrapped in pancetta.
0:23:02 > 0:23:08Served with blowtorched liver, macadamia quinoa, roasted carrots,
0:23:08 > 0:23:10gem lettuce,
0:23:10 > 0:23:13girolles, and a rabbit sauce.
0:23:23 > 0:23:26I like the girolles, and the carrot.
0:23:26 > 0:23:29Unfortunately, for me, the piece of rabbit that I had
0:23:29 > 0:23:30was like the Dead Sea -
0:23:30 > 0:23:33it was so salty and bitter in part.
0:23:33 > 0:23:36I couldn't enjoy anything else once I ate that.
0:23:38 > 0:23:40Nice texture of rabbit.
0:23:40 > 0:23:42I like your sauce.
0:23:42 > 0:23:46It's meaty, it's sticky, it's got a little bit of sharpness to it.
0:23:46 > 0:23:49I also got a big mouthful of salty rabbit,
0:23:49 > 0:23:51however the texture of the rabbit is nice.
0:23:53 > 0:23:56The last invention test you did was a dessert - that lemon curd dessert
0:23:56 > 0:23:58I thought was absolutely outstanding.
0:23:58 > 0:23:59Your strength is pastry,
0:23:59 > 0:24:02and today you've come into the kitchen and you've done a savoury.
0:24:02 > 0:24:05Great for challenging yourself, but it just hasn't worked out today.
0:24:09 > 0:24:11I wasn't happy with the dish at all,
0:24:11 > 0:24:15so, yeah, I was sort of expecting to get ripped apart, which I did, so...
0:24:15 > 0:24:17Yeah.
0:24:18 > 0:24:20Always a second chance, today anyway.
0:24:23 > 0:24:29Leo's dish is braised ox cheek, on a courgette puree,
0:24:29 > 0:24:34served with crispy polenta, tomatoes, girolles,
0:24:34 > 0:24:37pickled onions
0:24:37 > 0:24:39and a bone marrow sauce.
0:24:45 > 0:24:48Your beef, it's soft, it's gooey, it's lovely.
0:24:48 > 0:24:53Your sauce is strong, and I love those little cubes of polenta.
0:24:54 > 0:24:57Soft inside, little bit of crunch on the outside.
0:24:57 > 0:24:59I think the whole dish is an absolute delight.
0:25:01 > 0:25:04Leo, beautiful looking plate.
0:25:04 > 0:25:08It looks lovely, and with the sauce even better.
0:25:08 > 0:25:10It's a good tasting plate of food.
0:25:10 > 0:25:12The beef just melts.
0:25:12 > 0:25:15The courgette puree has got a nice body to it,
0:25:15 > 0:25:16you can taste the courgette -
0:25:16 > 0:25:18and the sauce is quite light, and I like that.
0:25:19 > 0:25:22It's a beautiful pretty picture on a plate,
0:25:22 > 0:25:24but with a braised beef dish for me,
0:25:24 > 0:25:26I want to be hit hard with big flavour,
0:25:26 > 0:25:28and I find it very delicate, very light.
0:25:28 > 0:25:31It's a good plate of food, but it's very, very delicate.
0:25:34 > 0:25:36I would have liked to impress all three,
0:25:36 > 0:25:38but I guess I got positives out of all of them,
0:25:38 > 0:25:39so that was the main thing.
0:25:39 > 0:25:41I'm happy with that.
0:25:44 > 0:25:49Jamie has served roast chicken breast with crispy chicken skin,
0:25:49 > 0:25:52confit leg and chorizo bhajis,
0:25:52 > 0:25:56Romesco pepper sauce, barbecued grelots,
0:25:56 > 0:25:57and a chicken jus.
0:25:59 > 0:26:01Jamie, nice presentation.
0:26:01 > 0:26:03I like the presentation of your dish.
0:26:14 > 0:26:15Clever, clever boy.
0:26:16 > 0:26:19You have got takeaway fried chicken
0:26:19 > 0:26:23meets Sunday roast, meets barbecue,
0:26:23 > 0:26:25meets Indian takeaway on here.
0:26:25 > 0:26:27It is just lovely.
0:26:28 > 0:26:30Your bhaji, with this chorizo in it, giving pepperiness,
0:26:30 > 0:26:34and pepperiness from the Romesco sauce, but also gives sweetness,
0:26:34 > 0:26:37is delicious. It's just delicious.
0:26:37 > 0:26:40Mate, take a bow, because that's clever, clever, clever.
0:26:42 > 0:26:45Double chicken skin - absolutely, all day long.
0:26:45 > 0:26:47Crispy chicken skin, on top of chicken skin,
0:26:47 > 0:26:50plus the beautiful moist chicken underneath - yes, please!
0:26:50 > 0:26:54Chef's delight. The chicken leg bhaji that's cooked in fat
0:26:54 > 0:26:58with the chorizo - love it, absolutely really enjoyed the bhaji.
0:26:58 > 0:27:00And the sauce is absolutely delicious.
0:27:00 > 0:27:02Lovely dish.
0:27:02 > 0:27:04It's a nice roast chicken dish.
0:27:04 > 0:27:07I really like it. It's not heavy, I think the sauce is right.
0:27:07 > 0:27:09Yeah, I've enjoyed it.
0:27:12 > 0:27:16I'm feeling completely shocked to the core, to be honest.
0:27:16 > 0:27:19To hear those comments is great, it's a great confidence boost.
0:27:25 > 0:27:30Craig has made pan-roast gurnard, served with langoustine ravioli,
0:27:30 > 0:27:35ratatouille, confit cherry tomatoes, pickled fennel,
0:27:35 > 0:27:37and a shellfish cream sauce.
0:27:52 > 0:27:53Craig, I have to say,
0:27:53 > 0:27:56I don't think it's your best plate of food.
0:27:56 > 0:27:59Your ravioli's beautifully made, your ratatouille is well made,
0:27:59 > 0:28:01your sauce is well made -
0:28:01 > 0:28:04but the dish, for me, just doesn't really work as one.
0:28:04 > 0:28:07Because you've got this little piece of fish just sitting on the side,
0:28:07 > 0:28:09that's not very well filleted,
0:28:09 > 0:28:12and it's all sort of shrivelled up and overcooked on the edges.
0:28:12 > 0:28:15And I think there's a little bit too much ratatouille on the dish.
0:28:17 > 0:28:21Love your sauce. There's a natural sweetness to it, it's really creamy.
0:28:21 > 0:28:23Love the ratatouille -
0:28:23 > 0:28:26you've got a smokiness in there and a slight bitterness as well.
0:28:26 > 0:28:30Your ravioli, the pasta is really thin and it's cooked beautifully.
0:28:30 > 0:28:34I find it a little too salty, and I'm losing the langoustine.
0:28:35 > 0:28:37You have been a chef that's been so outstanding
0:28:37 > 0:28:39throughout the competition.
0:28:39 > 0:28:41You've had a bit of a falter here, you know,
0:28:41 > 0:28:43you've sort of tripped a little bit here.
0:28:44 > 0:28:47Well, not the best day in the kitchen so far.
0:28:48 > 0:28:51Frustrating. It's like, I could've done that, I could've done that,
0:28:51 > 0:28:53it's like...
0:28:53 > 0:28:54Oops.
0:28:55 > 0:29:01Tom has pan-fried sea trout and served it with gooseberry jam,
0:29:01 > 0:29:06pickled cockles, girolles, asparagus, samphire,
0:29:06 > 0:29:09and a creamy cockle and dill sauce.
0:29:21 > 0:29:22I love the cockle sauce.
0:29:22 > 0:29:24It's got a fabulous creamy texture to it,
0:29:24 > 0:29:26and it complements the sea trout very well.
0:29:26 > 0:29:27I love the cooking of your fish,
0:29:27 > 0:29:30you've got to be very careful when you're cooking the fish on the skin,
0:29:30 > 0:29:31make sure you don't burn it,
0:29:31 > 0:29:34and you're on the borderline of it being just overcooked,
0:29:34 > 0:29:35but it's nicely done.
0:29:35 > 0:29:40But why do we have to have almost a jam on the plate, of gooseberry?
0:29:40 > 0:29:42That doesn't work for me.
0:29:43 > 0:29:47Enjoying the sauce, the vegetables, everything comes together nicely.
0:29:47 > 0:29:50Now, this gooseberry jam,
0:29:50 > 0:29:54I'd prefer it with some pate and a piece of bread.
0:29:54 > 0:29:55I don't love it on here,
0:29:55 > 0:29:58but I do like the little bits of gooseberry that you have.
0:29:58 > 0:30:02As far as the gooseberry goes, I really enjoyed it.
0:30:02 > 0:30:05I like to get a little bit of sweetness on the end of that fish,
0:30:05 > 0:30:07I thought it was very nice. We've got to listen to these guys,
0:30:07 > 0:30:09they don't like it. Me? I'm happy with it.
0:30:13 > 0:30:14I think it went OK.
0:30:14 > 0:30:19The fish was a bit iffy, and obviously the gooseberry jam
0:30:19 > 0:30:23divided opinion, but reasonably happy, I suppose.
0:30:26 > 0:30:30Louisa's dish is braised Jacob's Ladder short beef rib,
0:30:30 > 0:30:35served with lime oysters, tempura oyster mushrooms,
0:30:35 > 0:30:41purple potatoes, confit cherry tomatoes, carrot, asparagus,
0:30:41 > 0:30:43and a bone marrow sauce.
0:30:55 > 0:30:58The cooking of the Jacob's Ladder is really good,
0:30:58 > 0:31:01and the sauce is thick and rich and complements it very well.
0:31:01 > 0:31:04It's the rest of the plate that doesn't work with it for me.
0:31:05 > 0:31:09The purple potatoes, the asparagus, the confit tomato.
0:31:09 > 0:31:11None of those are actually done very well at all.
0:31:12 > 0:31:15I like the sauce because it's beefy,
0:31:15 > 0:31:17and there's also a little bit of sharpness,
0:31:17 > 0:31:21and that sharpness is matched brilliantly by a little bit of lime
0:31:21 > 0:31:22on the oyster.
0:31:22 > 0:31:24I'm with Marcus with the rest of it.
0:31:24 > 0:31:26Tempura isn't crispy.
0:31:26 > 0:31:29Asparagus, we've only really served a tiny little bit,
0:31:29 > 0:31:32just kind of like as a whisker of decoration.
0:31:32 > 0:31:34A little disappointing, I'm afraid.
0:31:35 > 0:31:39The oyster with the lime and then the soy with the beef,
0:31:39 > 0:31:41that's a first for me, and I quite enjoyed it.
0:31:41 > 0:31:45I have to agree with the guys, the purple potatoes are very salty,
0:31:45 > 0:31:48and the garnish, it's almost like you're just adding everything
0:31:48 > 0:31:49for the sake of it.
0:31:53 > 0:31:55I'm feeling really exhausted.
0:31:55 > 0:31:58Something is telling me that I probably will have to cook again,
0:31:58 > 0:32:00just to prove that I can do better than that.
0:32:06 > 0:32:08Stephen has pan-fried trout
0:32:08 > 0:32:12and served it with Jersey Royal potatoes,
0:32:12 > 0:32:19pickled cucumber, baby cucumber, sea herbs, a sourdough crouton,
0:32:19 > 0:32:21and a clam liquor sauce.
0:32:28 > 0:32:29The fish is just cooked nicely.
0:32:29 > 0:32:32You've got a nice colourisation on top, as well.
0:32:32 > 0:32:33I like the little cucumber underneath.
0:32:33 > 0:32:36You've executed this dish very, very well.
0:32:36 > 0:32:39It's a nice dish, it's not mind-blowing.
0:32:39 > 0:32:41It's a good plate of food.
0:32:41 > 0:32:43The sauce is wonderful with the clam juices.
0:32:43 > 0:32:46Clams are cooked nicely, and it is a lovely garnish,
0:32:46 > 0:32:48the sea herbs work a treat.
0:32:48 > 0:32:49Not a fan of the crouton,
0:32:49 > 0:32:52but everything else that's on here has been very good.
0:32:52 > 0:32:54Thank you.
0:32:54 > 0:32:57That is a perfectly put together light, summery dish
0:32:57 > 0:33:01of really well-cooked fish matched with some great flavours.
0:33:01 > 0:33:04Nothing would stop me completely polishing it off, Chef.
0:33:07 > 0:33:08So I'm feeling happy-ish.
0:33:08 > 0:33:11I got good comments, I didn't really get any bad ones,
0:33:11 > 0:33:15but, yeah, it's not the comments that I was looking for.
0:33:15 > 0:33:17I wanted more.
0:33:17 > 0:33:18Oh, well, I don't know, we'll see.
0:33:21 > 0:33:27Gareth's dish is braised ox cheek served with a bone marrow beignet,
0:33:27 > 0:33:32roasted carrot, roasted garlic pomme puree,
0:33:32 > 0:33:35pickled girolles, and a beef sauce.
0:33:46 > 0:33:49I think the ox cheek has been cooked perfectly.
0:33:49 > 0:33:51It's still succulent.
0:33:51 > 0:33:53I love the bone marrow beignet,
0:33:53 > 0:33:55we've actually got a decent amount of bone marrow,
0:33:55 > 0:33:58and then the crispiness that it brings to the dish.
0:33:58 > 0:33:59Some strong flavours.
0:33:59 > 0:34:02When you eat it all together, it does work.
0:34:02 > 0:34:04I love the surprise of the bone marrow,
0:34:04 > 0:34:07because there's so much of it in those little parcels.
0:34:07 > 0:34:10They complement the richness of the beef.
0:34:10 > 0:34:11I like the sauce a lot.
0:34:11 > 0:34:14You've actually cooked this beautifully well,
0:34:14 > 0:34:15and it's not bitter at all,
0:34:15 > 0:34:16the sauce, it's incredibly rich.
0:34:16 > 0:34:18I like this dish. Really good job.
0:34:20 > 0:34:24For me, it's just mouthful after mouthful
0:34:24 > 0:34:27of beautiful, sticky beefiness.
0:34:27 > 0:34:28Delicious.
0:34:31 > 0:34:32Feeling good after that.
0:34:34 > 0:34:37Overall, that's probably the best feedback I've had from the judges.
0:34:37 > 0:34:40I'm happy with how it went and the feedback I got.
0:34:42 > 0:34:45Matt's dish is soused and torched mackerel
0:34:45 > 0:34:48served with a mackerel and oyster tartare,
0:34:48 > 0:34:53squid ink cracker, pickled apple, gooseberries,
0:34:53 > 0:34:55and nasturtium and purslane oil.
0:35:05 > 0:35:06I love your tartare, I really like that.
0:35:06 > 0:35:10It's got oyster running through it, so it's really, like, salty.
0:35:10 > 0:35:12It's of the sea. I love the mackerel itself
0:35:12 > 0:35:15with that little burnt bit on the top. The apple isn't sharp at all,
0:35:15 > 0:35:18it's got a really mellow sweetness.
0:35:18 > 0:35:22I like the flavours, I just find it all a little busy.
0:35:22 > 0:35:25I'm an old-fashioned man, it may be a bit too modern for me.
0:35:26 > 0:35:29I love the tartare, it goes very well with your squid ink tuile.
0:35:29 > 0:35:31I think the mackerel is cooked nicely.
0:35:31 > 0:35:34Mackerel can take being charred like this, because of all the oil.
0:35:34 > 0:35:37It is a tasty plate of food, no doubt.
0:35:38 > 0:35:41I think your presentation is absolutely outstanding.
0:35:41 > 0:35:44The apple salad has retained a lovely touch of bite.
0:35:44 > 0:35:47The little gooseberries is the sharpness that really delivers
0:35:47 > 0:35:49and lifts this dish all the way through.
0:35:49 > 0:35:50I love the little herbs.
0:35:50 > 0:35:53I think it's forward-thinking, and I think it's modern,
0:35:53 > 0:35:55unlike this old dinosaur here.
0:35:59 > 0:36:00So, I divided the judges.
0:36:02 > 0:36:04That's kind of fine by me.
0:36:04 > 0:36:06I'm in a happy place at the moment, I think it's OK.
0:36:10 > 0:36:11Very big day, this.
0:36:11 > 0:36:13Lots of good cooking.
0:36:13 > 0:36:16Lots for us three now to discuss.
0:36:18 > 0:36:21Four of you will have to cook again,
0:36:21 > 0:36:24eight of you are going straight through to next round.
0:36:26 > 0:36:27Thank you.
0:36:35 > 0:36:38Oh, man. It's so nice to be outside.
0:36:38 > 0:36:39It's all done.
0:36:45 > 0:36:47You've got 12 really good chefs here.
0:36:47 > 0:36:50Really good chefs. We had some great dishes.
0:36:50 > 0:36:52I was really impressed with some of our chefs today.
0:36:52 > 0:36:55There were a couple that really did stand out.
0:36:55 > 0:36:58I liked the creativity of Matt's dish, I liked the thinking,
0:36:58 > 0:37:00and I loved that little cracker that he put with the dish.
0:37:00 > 0:37:02Best presentation for me today.
0:37:02 > 0:37:04My favourite dish was Tom.
0:37:04 > 0:37:08That was delightful, really good flavours, really light.
0:37:08 > 0:37:10Proper lovely, lovely dish.
0:37:10 > 0:37:12I liked Jamie's plate, with the chicken.
0:37:12 > 0:37:16It was very light, I thought it was a wonderful-looking plate of food.
0:37:18 > 0:37:22Ryan's langoustine and pork cheek, that was brilliant.
0:37:22 > 0:37:25It looked great, tasted even better.
0:37:25 > 0:37:27Can I put a hand up for Leo,
0:37:27 > 0:37:30who gave us the ox cheek with the little cubes of polenta?
0:37:30 > 0:37:32It's hard to make a braised dish look refined,
0:37:32 > 0:37:35and I thought Leo did a really good job of doing that today.
0:37:35 > 0:37:37Gareth gave us a wonderful plate of food.
0:37:37 > 0:37:41I absolutely loved the bone marrow croquettes in there,
0:37:41 > 0:37:44and how much of the bone marrow was still in it when you cut into it.
0:37:45 > 0:37:47They're our six going straight through.
0:37:48 > 0:37:51So that leaves Stephen...
0:37:53 > 0:37:55..Tom...
0:37:57 > 0:37:58..Brett...
0:38:01 > 0:38:03..Louisa...
0:38:05 > 0:38:06..Chris...
0:38:08 > 0:38:09..and Craig.
0:38:12 > 0:38:13Who do we want to see cook again?
0:38:14 > 0:38:16Who do we have concerns about?
0:38:31 > 0:38:35Now that was a great, intense, fabulous cook-off
0:38:35 > 0:38:36from all 12 of you.
0:38:37 > 0:38:41However, only eight of you are going to sail through.
0:38:41 > 0:38:42Four of you will have to cook off again.
0:38:45 > 0:38:49The first person we want to see cook again...
0:38:51 > 0:38:52..is Brett.
0:38:54 > 0:38:57The second person we want to see cook again...
0:39:01 > 0:39:02..is Louisa.
0:39:04 > 0:39:06The third person cooking again...
0:39:10 > 0:39:11..is Chris.
0:39:14 > 0:39:19The fourth chef we want to see cook again...
0:39:25 > 0:39:26..is Craig.
0:39:32 > 0:39:35The rest of you eight, congratulations.
0:39:37 > 0:39:38Well done.
0:39:50 > 0:39:52Well done, mate, nice one.
0:39:52 > 0:39:54Good work, mate.
0:39:56 > 0:39:59I'm absolutely delighted to get through.
0:39:59 > 0:40:02I thought there was a chance I might have to cook again,
0:40:02 > 0:40:03but luckily I don't have to.
0:40:05 > 0:40:07Yeah, it's a massive relief I don't have to cook again.
0:40:07 > 0:40:09That's what I was most scared of.
0:40:10 > 0:40:12It's hard enough just doing it once,
0:40:12 > 0:40:15but to have to do it again and turn round, it's going to be hard.
0:40:18 > 0:40:21Each of you need to put the disappointment behind you.
0:40:22 > 0:40:25Now, you have to create one dish
0:40:25 > 0:40:29with the remaining ingredients in front of you,
0:40:29 > 0:40:34but this time you only have one hour.
0:40:36 > 0:40:40At the end of this, two of you will be leaving us.
0:40:41 > 0:40:42Off you go.
0:40:50 > 0:40:53It's not the best of feelings, but I've just got to stay focused,
0:40:53 > 0:40:54I've got an idea of what I want to do.
0:40:54 > 0:40:57I've just got to hopefully nail it this time.
0:40:58 > 0:41:00I'm exhausted, but I'm really excited.
0:41:00 > 0:41:01I've got my game face on,
0:41:01 > 0:41:04and I'm ready to try my best to give a really good dish.
0:41:07 > 0:41:08I'm confident and I'm worried.
0:41:08 > 0:41:10You know, we're in the bottom four,
0:41:10 > 0:41:12but there's good chefs in this kitchen.
0:41:12 > 0:41:15But, you know, I've just got to concentrate on what I'm doing
0:41:15 > 0:41:16and try and get it right.
0:41:18 > 0:41:19I was very disappointed.
0:41:19 > 0:41:21This cook-off right now is very, very important.
0:41:26 > 0:41:31Really pleased to see our four chefs really attack a second cook-off.
0:41:31 > 0:41:35Heads down, focused, fighting for that place in the knockout round.
0:41:39 > 0:41:41Craig, are you surprised to find yourself in this position?
0:41:41 > 0:41:43After cooking, no, I'm not.
0:41:43 > 0:41:45Obviously, I knew I messed up,
0:41:45 > 0:41:47so, obviously I've got to rectify that.
0:41:47 > 0:41:49- What are you making, Craig? - I'm doing sort of, like,
0:41:49 > 0:41:52a caramel within a chocolate mousse,
0:41:52 > 0:41:57and then with a pistachio sponge and some caramelised pear and some lime.
0:41:57 > 0:41:59In an hour?
0:41:59 > 0:42:01- Hopefully.- You're under more pressure now, right?
0:42:01 > 0:42:05Yeah, I don't want to be going home today, so, immense pressure.
0:42:10 > 0:42:11Love the dessert.
0:42:11 > 0:42:15Pears go perfectly well with the chocolate and caramel mousse.
0:42:15 > 0:42:18Craig has only got one hour, and that mousse has to set just right.
0:42:20 > 0:42:22He knows he's got a lot of work to do.
0:42:22 > 0:42:24He looks on fire at the moment.
0:42:24 > 0:42:25Craig is going at a speed.
0:42:28 > 0:42:29I've got to work really fast,
0:42:29 > 0:42:31and obviously I've got to get everything done.
0:42:31 > 0:42:33I really want to get through to the next round.
0:42:35 > 0:42:37Guys, you have had 15 minutes.
0:42:44 > 0:42:47Brett, it looks like you're doing a dessert.
0:42:47 > 0:42:49Yes. I'm doing a tonka bean custard.
0:42:49 > 0:42:54- Oh!- I'm doing poached gooseberry, raw gooseberry, gooseberry ice,
0:42:54 > 0:42:56and then a brown butter and almond crumble.
0:42:56 > 0:42:58You did an invention test and did a dessert before.
0:42:58 > 0:43:00- Yes.- And Marcus loved it.
0:43:00 > 0:43:03- Yes.- So what's your plan now?
0:43:03 > 0:43:06That I do an invention test and Marcus loves it!
0:43:09 > 0:43:12I think it's a good idea that Brett makes a dessert.
0:43:12 > 0:43:14He's really playing to his strengths.
0:43:14 > 0:43:17I'm loving the ideas of gooseberries three different ways.
0:43:17 > 0:43:19Brett's custard has got to be set just right.
0:43:19 > 0:43:24It has to hold, because he's going to pipe it onto the plate.
0:43:24 > 0:43:27I do love the sound of the brown butter crumble.
0:43:31 > 0:43:33Nervous, but I just want to make sure it's right.
0:43:33 > 0:43:36If it's good enough, it's good enough. If it's not, then it's not.
0:43:47 > 0:43:49You've gone in a completely different direction, Louisa.
0:43:49 > 0:43:52Yeah. I have to show you that I'm capable of doing desserts, as well.
0:43:52 > 0:43:55I'm trying to not overcomplicate it like I did in the last round.
0:43:55 > 0:43:57- Are you now?- Trying to.
0:43:57 > 0:44:00- What's the dish? - A deconstructed cheesecake.
0:44:00 > 0:44:02I'm going to do a ginger crumb,
0:44:02 > 0:44:05I've got a ginger granita in the freezer now,
0:44:05 > 0:44:09I'm going to do some brandy apples, and I'm going to do a caramel sauce,
0:44:09 > 0:44:11and I might do some crispy ginger.
0:44:11 > 0:44:14You're doing less, but you're still doing quite a bit.
0:44:14 > 0:44:17Yeah. In the time that I have, I think I've got to make it possible.
0:44:21 > 0:44:24Louisa has decided to create a deconstructed cheesecake.
0:44:24 > 0:44:26She's making different components of it,
0:44:26 > 0:44:29and putting it together in a very modern presentation.
0:44:29 > 0:44:31She's got brandy apples.
0:44:31 > 0:44:34That'll impart a fabulous flavour.
0:44:34 > 0:44:37The cheesecake flavour has to come through.
0:44:37 > 0:44:40As always with Louisa, there's a million things to do,
0:44:40 > 0:44:41and I hope she gets it right.
0:44:43 > 0:44:4415 minutes left, guys.
0:44:44 > 0:44:4515 minutes.
0:44:49 > 0:44:51What's your dish, Chris?
0:44:51 > 0:44:54I'm doing roasted quail on the crown, I'm going to carve it.
0:44:54 > 0:44:58I've got a sauce working with the wings and the bones from the quail.
0:44:58 > 0:45:01I'll do a parsnip puree, some girolle mushrooms,
0:45:01 > 0:45:02and some sauteed potatoes.
0:45:02 > 0:45:05What do you say to yourself after a disappointment like that?
0:45:05 > 0:45:07You've just got to pick yourself up.
0:45:07 > 0:45:09I mean, you've got to believe in yourself and what you do,
0:45:09 > 0:45:12so, if you don't, then that will show in your food.
0:45:15 > 0:45:18I think the quail is a perfect choice,
0:45:18 > 0:45:20because quail you can cook perfectly within an hour.
0:45:20 > 0:45:22A great choice of ingredients.
0:45:22 > 0:45:25Parsnips, girolles, potatoes work with quail,
0:45:25 > 0:45:27and then a beautiful sherry sauce to go with it.
0:45:28 > 0:45:31My question is what else is going to lift this quail breast?
0:45:31 > 0:45:34What's going to make it sort of stand out?
0:45:36 > 0:45:38I've got to make sure everything's right,
0:45:38 > 0:45:42so I don't want to make any silly mistakes with it right at the end.
0:45:45 > 0:45:46Five minutes left, guys.
0:45:46 > 0:45:48Just five minutes.
0:45:52 > 0:45:54These last four minutes are pretty big, pretty important.
0:45:54 > 0:45:56Double-checking everything,
0:45:56 > 0:45:58making sure everything's right and I'm happy with everything.
0:46:00 > 0:46:03It's gone as good as I can hope for, you know.
0:46:03 > 0:46:06It's just dressing the plate and making it look as best I can.
0:46:08 > 0:46:10I think it's going to be a nice dish.
0:46:10 > 0:46:12Hopefully the judges will think that, as well.
0:46:19 > 0:46:20Time's up!
0:46:20 > 0:46:22Well done, everybody.
0:46:22 > 0:46:23Time's up.
0:46:26 > 0:46:28How did it go?
0:46:28 > 0:46:30- All right, I think.- Yeah? - We'll see, it's all in the taste.
0:46:30 > 0:46:31Good luck. Yeah.
0:46:33 > 0:46:36- And you managed a cake.- Fair play.
0:46:40 > 0:46:44Craig has made a chocolate and caramel mousse
0:46:44 > 0:46:46served with poached pear,
0:46:46 > 0:46:48pear cubes in lime,
0:46:48 > 0:46:53pistachio cake, granola clusters, and a chocolate crumb.
0:46:54 > 0:46:57I'm amazed that you got all of this done in an hour!
0:47:07 > 0:47:10The pistachio cake is like a financier, it's like an almond cake.
0:47:10 > 0:47:13It's moist, it's got a lovely texture to it.
0:47:13 > 0:47:16I love the roasted pears, and then the fresh pears with a hint of lime.
0:47:16 > 0:47:18It's a wonderfully thought out dessert.
0:47:20 > 0:47:23You've got a lovely flavoured mousse with a good flavour of chocolate
0:47:23 > 0:47:25running through it, and the cake is a delight,
0:47:25 > 0:47:28because it just adds a completely different texture to this dish,
0:47:28 > 0:47:31and then you've got these crunchy clusters of nuts.
0:47:31 > 0:47:34How you've achieved all of that in an hour I've absolutely no idea,
0:47:34 > 0:47:35to be really honest with you.
0:47:35 > 0:47:38I'm really pleased with that. I enjoyed that very much.
0:47:39 > 0:47:43It looks lovely and it all works perfectly well.
0:47:43 > 0:47:45Chocolate mousse with the pear, it's beautiful.
0:47:45 > 0:47:49You've got a sponge that tastes of pistachio, lovely.
0:47:49 > 0:47:51It's all very, very moreish.
0:47:51 > 0:47:53Well done.
0:47:54 > 0:47:57A lot happier, obviously, after that test
0:47:57 > 0:47:59than the first one, obviously, yes.
0:47:59 > 0:48:01Fingers crossed, I just don't want to go home.
0:48:01 > 0:48:06- You nailed it, buddy, you nailed it. - Well done. You must be happy.
0:48:07 > 0:48:09I can smile now.
0:48:12 > 0:48:17Chris's dish is roast quail breast served with saute potatoes,
0:48:17 > 0:48:23parsnip puree, roasted parsnip and onions, girolles,
0:48:23 > 0:48:25and a quail Pedro Ximenez sherry sauce.
0:48:34 > 0:48:36The cooking of the quail breast is beautifully done,
0:48:36 > 0:48:39and the Pedro Ximenez sauce is just an absolute delight.
0:48:39 > 0:48:43It works so well with this dish, it really does bring it together.
0:48:43 > 0:48:47It's got a lovely shine to it and it's got a lovely splitness about it
0:48:47 > 0:48:50that I really enjoy. My criticism is there's far too much garnish
0:48:50 > 0:48:52on this plate for that one breast of quail.
0:48:52 > 0:48:55I think you'd have been better having two breasts of quail,
0:48:55 > 0:48:57a touch more puree, and a touch less garnish.
0:49:00 > 0:49:03I do agree with Marcus in that I would like more quail on that plate.
0:49:03 > 0:49:06However, I find that perfectly yummy.
0:49:07 > 0:49:10You've got a mellow sweetness in your parsnip puree.
0:49:10 > 0:49:12All your veg is nicely seasoned.
0:49:12 > 0:49:15Your potatoes are crispy on the outside, soft in the middle.
0:49:15 > 0:49:18I mean, it's a really good flavoured dish.
0:49:19 > 0:49:21The quail is pink, it's perfect,
0:49:21 > 0:49:23it's how I would like my quail cooked,
0:49:23 > 0:49:25and everything's been cooked wonderfully.
0:49:25 > 0:49:28I just think you should have put more of the quail on the plate.
0:49:32 > 0:49:34It's obviously a silly mistake.
0:49:34 > 0:49:36You should use the whole bird.
0:49:36 > 0:49:39Yeah, hopefully they won't have penalised me too much for it.
0:49:42 > 0:49:45Brett's dish is a set tonka bean custard,
0:49:45 > 0:49:48brown butter and almond crumble,
0:49:48 > 0:49:51poached gooseberries, raw gooseberries,
0:49:51 > 0:49:53and a gooseberry granita.
0:50:02 > 0:50:04The tonka bean custard, the tonka bean's very light
0:50:04 > 0:50:06but you still get it.
0:50:06 > 0:50:08It's set well, and I like the textures of your crumb.
0:50:08 > 0:50:11It's needed, because there's a lot of custard on here.
0:50:11 > 0:50:15I really like the gooseberry granita, because it's so refreshing.
0:50:16 > 0:50:17I love your tonka bean custard.
0:50:17 > 0:50:20To me, it tastes like a mixture of vanilla and kind of coconut,
0:50:20 > 0:50:22and it's really mellow.
0:50:22 > 0:50:25Got a bit of an issue with the gooseberries.
0:50:25 > 0:50:29Really quite sharp, and a little bit too sharp for me.
0:50:29 > 0:50:30Brett, I don't get custard here.
0:50:30 > 0:50:32What I feel I'm eating
0:50:32 > 0:50:34is a slightly whipped cream with tonka bean flavour.
0:50:34 > 0:50:37I love the little gooseberries dotted around,
0:50:37 > 0:50:40I love the little granita that is really sharp and tangy,
0:50:40 > 0:50:42and it cleanses the palate -
0:50:42 > 0:50:44but I think there's just something else missing on the plate.
0:50:44 > 0:50:46It needs another addition.
0:50:49 > 0:50:51A little bit better than earlier.
0:50:52 > 0:50:55Maybe I haven't done enough, but we shall see.
0:50:59 > 0:51:02Louisa has made a deconstructed cheesecake,
0:51:02 > 0:51:05with sweet vanilla cream cheese
0:51:05 > 0:51:08topped with crispy ginger, brandy apples,
0:51:08 > 0:51:14caramelised peanuts, ginger crumb, toffee sauce, and a ginger granita.
0:51:16 > 0:51:20Louisa, a classic cheesecake is a very boring-looking dessert,
0:51:20 > 0:51:22but I think that looks absolutely sensational.
0:51:30 > 0:51:32That granita is magnificent.
0:51:34 > 0:51:36You go from frozen to itchy heat.
0:51:36 > 0:51:40It's delicious. Love the flavours on this.
0:51:40 > 0:51:44Toffee, ginger, cream slightly sour, bit of vanilla.
0:51:44 > 0:51:47My one issue with it is texture.
0:51:48 > 0:51:50There's a lot of soft here,
0:51:50 > 0:51:54and not a lot of crunch or firm to hold the soft.
0:51:55 > 0:51:56Enjoying the toffee sauce.
0:51:56 > 0:51:59I especially like the little deep-fried ginger bits on the top.
0:51:59 > 0:52:01There's so much caramel sauce, though,
0:52:01 > 0:52:04that I am wanting more of that biscuit base.
0:52:05 > 0:52:06I love the toffee sauce,
0:52:06 > 0:52:09I love the sharpness of the cheesecake that breaks through it,
0:52:09 > 0:52:12I like the apples that you cooked in brandy,
0:52:12 > 0:52:13I like the little deep-fried ginger,
0:52:13 > 0:52:16and then just to refresh the palate you've got the granita,
0:52:16 > 0:52:18and I like that on the side.
0:52:18 > 0:52:20I think this dessert is an absolute treat,
0:52:20 > 0:52:23and, actually, to do that in an hour, that takes a lot of going.
0:52:23 > 0:52:24Thank you.
0:52:27 > 0:52:29I got some positive comments,
0:52:29 > 0:52:32which has really cheered me up a bit, actually.
0:52:34 > 0:52:37I'm feeling really tired, but really happy.
0:52:40 > 0:52:43That was a fabulous cook-off.
0:52:43 > 0:52:45You four have done yourself proud.
0:52:45 > 0:52:47You really have just made our job very, very hard.
0:52:49 > 0:52:52It's going to be sad to see two of you leave today.
0:52:54 > 0:52:59For the second time today, I'm going to ask you to step out,
0:52:59 > 0:53:01while we come to some sort of decision.
0:53:02 > 0:53:03Thank you very much.
0:53:14 > 0:53:16I think that's remarkable.
0:53:16 > 0:53:18I think they cooked better in this round
0:53:18 > 0:53:19than they did in the last round.
0:53:19 > 0:53:22Can I put forward one chef I'd like to see through? Craig.
0:53:23 > 0:53:24- I agree.- Of course.
0:53:24 > 0:53:27What a great comeback, to cook at such a high level.
0:53:27 > 0:53:31The best dish, without doubt, was Craig's.
0:53:31 > 0:53:34He's really just ticked a big box for me. Craig sails through.
0:53:34 > 0:53:35Yeah.
0:53:35 > 0:53:38Brett's dish was definitely better than the first one.
0:53:38 > 0:53:40I expected a strong dessert from him.
0:53:40 > 0:53:43It was nice, I just felt there could have been so much more
0:53:43 > 0:53:45that this dessert could have brought.
0:53:45 > 0:53:47I thought it was a really good concept, and a great idea.
0:53:47 > 0:53:50I felt that it was just missing maybe another type of fruit.
0:53:50 > 0:53:52I'd love to stay in this competition,
0:53:52 > 0:53:54and, you know, I'd love to be able to cook again
0:53:54 > 0:53:56for the judges and prove myself.
0:53:56 > 0:53:58Chris's quail dish was interesting.
0:53:58 > 0:54:00Great cookery of quail on the bone.
0:54:00 > 0:54:03I just felt that he needed to slightly pull back on the garnish,
0:54:03 > 0:54:06and put that other breast of quail on the plate.
0:54:06 > 0:54:11I agree Chris's dish needed some more quail.
0:54:11 > 0:54:13But it tasted great.
0:54:13 > 0:54:15I would be gutted if I went home now,
0:54:15 > 0:54:18but I'm really proud of myself that I've come this far
0:54:18 > 0:54:20and that I managed to go out fighting.
0:54:20 > 0:54:22I really enjoyed Louisa's dessert.
0:54:22 > 0:54:24It looked sensational.
0:54:24 > 0:54:26I actually thought it was brilliant.
0:54:26 > 0:54:29I thought it was a very smart take on a cheesecake from Louisa.
0:54:29 > 0:54:35I just think, with Louisa's dessert, she was a texture missing.
0:54:35 > 0:54:38Hopefully it's enough to get me through to the next round
0:54:38 > 0:54:40where I'm going to be fighting even more,
0:54:40 > 0:54:44and I'm going to be bringing out some even better dishes.
0:54:47 > 0:54:52This is the tightest call in the competition so far -
0:54:52 > 0:54:54but, right now, a decision has got to be made.
0:55:16 > 0:55:17I know it's been a long day.
0:55:17 > 0:55:19I know it's been a tough day in the kitchen.
0:55:20 > 0:55:24The two of you that are going to be leaving the competition,
0:55:24 > 0:55:26you must go with your heads held high.
0:55:28 > 0:55:29You should all be very proud.
0:55:33 > 0:55:34We've made a decision.
0:55:35 > 0:55:41The first chef that we are putting through to the next round...
0:55:47 > 0:55:48..is Craig.
0:55:48 > 0:55:50- Well done, Chef.- Thank you.
0:55:50 > 0:55:52Well done.
0:55:55 > 0:55:58The second chef we're putting through...
0:56:05 > 0:56:06..is Louisa.
0:56:11 > 0:56:12Congratulations.
0:56:12 > 0:56:14- Thank you. - Well done.
0:56:17 > 0:56:19- Well done. - Well done.
0:56:21 > 0:56:23Well done, guys. Thank you very much indeed.
0:56:23 > 0:56:24Thank you.
0:56:29 > 0:56:32I'm absolutely gutted, you know, I wanted to stay here longer.
0:56:32 > 0:56:34I'm really proud that I managed to get to knockout week.
0:56:34 > 0:56:37I've had a lot of fun and I've met a lot of good people,
0:56:37 > 0:56:39so it's been an experience.
0:56:42 > 0:56:45I've had some good rounds, but today it just didn't go my way.
0:56:45 > 0:56:47I've learned that I can push myself.
0:56:47 > 0:56:48I've learned that I can work under pressure.
0:56:48 > 0:56:51It's been fun. I'm not ashamed to lose to any of those guys,
0:56:51 > 0:56:54there's some real good cooks in there today.
0:56:54 > 0:56:55Can I have a hug?
0:56:59 > 0:57:01It's a massive achievement, getting into the final ten.
0:57:01 > 0:57:03I'm feeling so, so happy.
0:57:05 > 0:57:06I just want to jump around,
0:57:06 > 0:57:09I want to jump onto all the sides in the room.
0:57:09 > 0:57:11I'm really, really happy.
0:57:11 > 0:57:13I wasn't expecting that.
0:57:13 > 0:57:15Blimey. It's up there with one of the toughest days.
0:57:15 > 0:57:17So, so stressful.
0:57:18 > 0:57:20But I can't wait for what's to come now.
0:57:21 > 0:57:22So happy.
0:57:28 > 0:57:32Tomorrow night, knockout week continues...
0:57:33 > 0:57:36..as the contestants are split into two teams.
0:57:38 > 0:57:40The first five will have to work together...
0:57:40 > 0:57:43Guys, you've got five minutes.
0:57:43 > 0:57:45Coming up with the meat in about 30 seconds.
0:57:45 > 0:57:48..to create a VIP dinner,
0:57:48 > 0:57:51and then return to cook a show-stopping dish
0:57:51 > 0:57:53to stay in the competition.
0:57:57 > 0:57:59Wow. Absolutely perfect.