0:00:02 > 0:00:07Knockout week continues on MasterChef - The Professionals.
0:00:09 > 0:00:12The final ten chefs have been split into groups.
0:00:12 > 0:00:15Let's go. We've got five minutes.
0:00:15 > 0:00:19Last night, the first five impressed,
0:00:19 > 0:00:22cooking a VIP dinner at Twickenham.
0:00:22 > 0:00:25Just want you to know that I enjoyed it more than anyone else.
0:00:25 > 0:00:28LAUGHTER But for Tom,
0:00:28 > 0:00:31the last challenge brought an end to his competition.
0:00:34 > 0:00:37Tonight, the second group must go all-out,
0:00:37 > 0:00:39cooking at one of London's
0:00:39 > 0:00:41most prestigious addresses.
0:00:41 > 0:00:43You've got less than five minutes, guys,
0:00:43 > 0:00:45and you've got no food on the plate yet.
0:00:45 > 0:00:47It's time to test our chefs.
0:00:47 > 0:00:50We're taking them out of the MasterChef kitchen.
0:00:50 > 0:00:52Well, this is fantastic.
0:00:52 > 0:00:58Only the best chefs will go through to next week's semifinals.
0:00:58 > 0:01:01Now we're in the serious part of the competition.
0:01:01 > 0:01:03Now it's like, OK, everyone's at their A-game.
0:01:03 > 0:01:05It'd be truly great to get into the semifinals.
0:01:05 > 0:01:07But if you get ahead of yourself
0:01:07 > 0:01:08there's a chance that you might go home.
0:01:08 > 0:01:10Get further into the competition, you start to think,
0:01:10 > 0:01:12"Oh, I'll start relaxing."
0:01:12 > 0:01:14It's not happening. It's not happening.
0:01:14 > 0:01:16Everything's stressful at the moment,
0:01:16 > 0:01:19but it's an amazing opportunity and I want to really impress here.
0:01:19 > 0:01:21It's important here to start producing dishes,
0:01:21 > 0:01:22not just showing up.
0:01:22 > 0:01:25They're all good chefs, but someone's got to be a winner.
0:01:26 > 0:01:29There is some talent in this kitchen.
0:01:29 > 0:01:32I cannot wait to see what they go on to deliver.
0:02:08 > 0:02:13Chefs, welcome to the Institution of Civil Engineers.
0:02:13 > 0:02:17As you can see, this is quite a fabulous place.
0:02:17 > 0:02:21The civil engineers make the impossible possible.
0:02:21 > 0:02:24Crossrail, bridges, Channel Tunnel -
0:02:24 > 0:02:26the list goes on.
0:02:26 > 0:02:29You're going to have to cook something very special this evening.
0:02:29 > 0:02:32It's got to be something that's going to give them a wow factor.
0:02:32 > 0:02:35So far in the competition, you've cooked as individuals,
0:02:35 > 0:02:38but today, you need to cook as a team.
0:02:38 > 0:02:40Tonight, you will be cooking and serving
0:02:40 > 0:02:42a three-course, fine-dining menu
0:02:42 > 0:02:47for the president and five of his VIP guests.
0:02:47 > 0:02:50This menu has got to be worthy of the grandeur
0:02:50 > 0:02:53and the splendour of this room.
0:02:53 > 0:02:55You've got a lot of work to do, so you better get going.
0:02:59 > 0:03:02I mean, that hall is pretty impressive, isn't it?
0:03:02 > 0:03:05It's like walking into Hogwarts or something.
0:03:05 > 0:03:07- Yeah.- It's going to have to be pretty magical.
0:03:09 > 0:03:11My dad's an engineer, so he'd love this place.
0:03:11 > 0:03:13So, yeah, looking forward to it.
0:03:13 > 0:03:15I think that I speak for all five of us -
0:03:15 > 0:03:17we're definitely going to put on a good show today.
0:03:17 > 0:03:19Obviously, yeah, it's going to definitely
0:03:19 > 0:03:20match the great hall there.
0:03:25 > 0:03:28The five chefs now have to work together
0:03:28 > 0:03:31to create a menu for a special dinner
0:03:31 > 0:03:35celebrating the institute's 200th anniversary.
0:03:38 > 0:03:42It needs to be produced from the ducks, Dover sole,
0:03:42 > 0:03:46and a wide variety of fruit and vegetables they've been given.
0:03:50 > 0:03:52Any ideas, anyone?
0:03:54 > 0:03:56I think the duck's the obvious for the main...
0:03:56 > 0:03:57The duck's the obvious one, yeah.
0:03:57 > 0:04:01There's a bit of chicory, though. Oranges, which I like.
0:04:03 > 0:04:07These are five very good chefs, and they need to talk to each other.
0:04:07 > 0:04:10They should be bouncing ideas off each other,
0:04:10 > 0:04:13and then getting, you know, three or four different ideas
0:04:13 > 0:04:14that they can choose from.
0:04:14 > 0:04:16There we go. We've got lentils.
0:04:16 > 0:04:19- Duck, lentils, braised chicory and sauce epice.- Yeah, yeah.
0:04:21 > 0:04:23Is it going to have, like, a wow factor?
0:04:23 > 0:04:26Definitely a tasty kind of factor. Definitely one of them.
0:04:27 > 0:04:30Why don't we go, like, the sea vegetable route,
0:04:30 > 0:04:31like fennel and stuff?
0:04:31 > 0:04:34Why don't we try and do some sort of, like, engineering?
0:04:34 > 0:04:37- Like bridge tuile sort of thing? - HE LAUGHS
0:04:39 > 0:04:41They have to be careful cos if they don't talk quickly
0:04:41 > 0:04:44and get a bit more involved with those ingredients, they're going to run out of time.
0:04:44 > 0:04:47- I've seen some passion fruits over there, some white chocolate.- Nice.
0:04:47 > 0:04:49Some ginger there, as well.
0:04:49 > 0:04:51Actually, there are some peaches there
0:04:51 > 0:04:53to go with the white chocolate. You could use it for that,
0:04:53 > 0:04:55and the citrus would work quite nice with that.
0:04:55 > 0:04:58- Have you guys split into teams already?- Yeah.
0:04:58 > 0:05:00So, myself and Tom are going to do the starter.
0:05:00 > 0:05:03We're going to use the sole, do a potted shrimp kind of sauce,
0:05:03 > 0:05:06and also like a potted shrimp cannelloni type of element
0:05:06 > 0:05:07with the cucumber, as well.
0:05:07 > 0:05:10Me and Leo are going to do the duck as the main course.
0:05:10 > 0:05:15With braised chicory with orange, some lentils with sauce epice.
0:05:15 > 0:05:19- And dessert?- Dessert, I was thinking passion fruit and white chocolate.
0:05:19 > 0:05:20Maybe like a lemon curd sort of thing?
0:05:20 > 0:05:23And I saw some coconut milk. Maybe try and tie that in?
0:05:23 > 0:05:26So far, I have to say, I think your menu's sounding
0:05:26 > 0:05:27a little bit on the safe side,
0:05:27 > 0:05:30and lacking a little bit of adventure.
0:05:30 > 0:05:32- What you do need to do is impress.- Yeah.
0:05:32 > 0:05:35So, some of the menu is still developing.
0:05:35 > 0:05:37However, you do need to get started now.
0:05:37 > 0:05:40Matt, Tom, you've got two hours for your first course to go out.
0:05:40 > 0:05:41- Yeah.- Let's go.
0:05:45 > 0:05:47I'm going to be prepping the fish first.
0:05:47 > 0:05:50I'm going to sort the potted shrimps out right now.
0:05:50 > 0:05:51Then I'll make the sauce.
0:05:53 > 0:05:56Private chef Matt and junior sous-chef Tom
0:05:56 > 0:05:59have teamed up to make the Dover sole
0:05:59 > 0:06:00and potted shrimp cannelloni starter.
0:06:00 > 0:06:02It's interesting to work with another chef.
0:06:02 > 0:06:05It's just good to work with someone who I'm happy with and who...
0:06:05 > 0:06:07Yeah, we're kind of on the same page,
0:06:07 > 0:06:09so I think it's good.
0:06:09 > 0:06:11It's a different book, but it's the same page.
0:06:11 > 0:06:13HE CHUCKLES
0:06:13 > 0:06:15The first job for Matt
0:06:15 > 0:06:19is to carefully clean and fillet the Dover sole.
0:06:19 > 0:06:20I like using Dover sole.
0:06:20 > 0:06:23I use it quite a lot in the South of France.
0:06:23 > 0:06:27The only problem is, this bit, I normally get my fishmonger to do.
0:06:31 > 0:06:32It's really delicate,
0:06:32 > 0:06:34which is why we've decided to poach it.
0:06:34 > 0:06:36Basically, it's a long way for it to go upstairs,
0:06:36 > 0:06:39so if we're searing, using really intense heat,
0:06:39 > 0:06:41it's more than likely going to be overcooked
0:06:41 > 0:06:42by the time it gets there.
0:06:44 > 0:06:47Tom is tasked with making the potted shrimp butter filling
0:06:47 > 0:06:50for the intricate cucumber cannelloni,
0:06:50 > 0:06:52which will sit alongside the fish.
0:06:53 > 0:06:56In there, there's shallots, shrimps,
0:06:56 > 0:06:59butter, lemon, and nutmeg.
0:06:59 > 0:07:01In ways, it's a classical dish with classical elements.
0:07:01 > 0:07:04We're just going to try and tilt it on its head a bit.
0:07:05 > 0:07:08- It's definitely getting there. I think it needs more acid. - More acid?
0:07:08 > 0:07:10More lemon. A little bit more lemon.
0:07:11 > 0:07:13- Are you working well together?- Yeah.
0:07:13 > 0:07:16Being very vocal, talking about it, just working through.
0:07:16 > 0:07:18We've not cooked this dish before,
0:07:18 > 0:07:20so we're just talking about it as much as possible.
0:07:20 > 0:07:23Yeah. How many fillets of sole are you serving per portion?
0:07:23 > 0:07:25So, we were going to originally just do one,
0:07:25 > 0:07:28but they're quite small, so I think we're going to do two fillets -
0:07:28 > 0:07:31one poached and then maybe one paupiette-style.
0:07:31 > 0:07:33- Do you think that's too much? We don't want it... - It is only a starter.
0:07:33 > 0:07:37You're still filleting sole. You know, push on.
0:07:38 > 0:07:41Matt and Tom working together - quite an unusual combination.
0:07:41 > 0:07:44Matt really does think about his ingredients,
0:07:44 > 0:07:47he loves to show off with his ideas,
0:07:47 > 0:07:49whereas Tom is just a little bit more reserved.
0:07:51 > 0:07:54I'd like to see Tom have a bit more influence on this plate of food,
0:07:54 > 0:07:58and then, hopefully, Matt's not going to take over the whole dish.
0:08:01 > 0:08:03Working alone on pastry,
0:08:03 > 0:08:07sous-chef Craig makes a start on the centrepiece of his dessert -
0:08:07 > 0:08:10a passion fruit and lemon parfait.
0:08:10 > 0:08:13I'm making a curd from the passion fruit juice itself.
0:08:15 > 0:08:19Going to cool it down and then add that to a pate a bombe,
0:08:19 > 0:08:23so egg yolks and sugar, and then fold in some whipped cream,
0:08:23 > 0:08:25and then, yeah, that's straight in the blast chiller.
0:08:26 > 0:08:30I'm really pleased to see that they've come up with a lemon and passion fruit parfait.
0:08:30 > 0:08:34So, it's going to be beautiful and cold from the freezer.
0:08:34 > 0:08:35The lemon and the passion fruit flavour
0:08:35 > 0:08:37has got to come out, it's got to be nice and cold.
0:08:37 > 0:08:39You don't want it melting on the plate.
0:08:39 > 0:08:43With his parfait in the blast chiller to set,
0:08:43 > 0:08:47Craig gets going on the second component of his dessert.
0:08:47 > 0:08:49I'm going to do a little set sort of cream,
0:08:49 > 0:08:51coconut milk and rum.
0:08:51 > 0:08:54Another creamy little element, but a different temperature.
0:08:54 > 0:08:56But, yeah, it's just getting things set in time.
0:08:56 > 0:08:57That's the worry.
0:08:59 > 0:09:03So, you're staying in your comfort zone in the desserts area?
0:09:03 > 0:09:05The other four guys, they sort of had strong directions
0:09:05 > 0:09:07for what they wanted to do with the ingredients.
0:09:07 > 0:09:09Pastry's comfortable with me.
0:09:09 > 0:09:12So, it sounds a bit, by you being so quiet,
0:09:12 > 0:09:13those four decided what they were going to do
0:09:13 > 0:09:15and you were just left with puddings.
0:09:15 > 0:09:17But maybe that's going to work to my advantage.
0:09:17 > 0:09:21I'm comfortable with it, so, yeah, game on, sort of thing.
0:09:21 > 0:09:23If you weren't doing dessert, what would you like to do?
0:09:23 > 0:09:25- I would have loved the main course. - Main course?- Yeah.
0:09:25 > 0:09:29I love cooking duck, so, hopefully, the guys do it justice.
0:09:29 > 0:09:31THEY LAUGH
0:09:32 > 0:09:37Chef patron Ryan has paired up with sous-chef Leo for the main
0:09:37 > 0:09:41of Asian-spiced duck with orange and lentils.
0:09:41 > 0:09:42Let's go roast it in the oven.
0:09:42 > 0:09:45Then we're going to have to cook the thighs in the bag.
0:09:45 > 0:09:47Yeah, well, get the legs off first.
0:09:47 > 0:09:51Their first task is the extensive duck prep,
0:09:51 > 0:09:55first removing the legs to confit in the sous-vide,
0:09:55 > 0:09:58leaving the breast on the crown to roast.
0:09:58 > 0:10:01We've got the base of the dish with the duck, the chicory,
0:10:01 > 0:10:04the classical orange with it, the lentils,
0:10:04 > 0:10:05the sauce with the spice.
0:10:05 > 0:10:07We just need to work on really delivering
0:10:07 > 0:10:11the extra wow factor, which will be an ongoing thing.
0:10:11 > 0:10:13What do you think about putting the duck hearts on?
0:10:13 > 0:10:15- Yeah.- Yeah?- It'll be a nice texture.
0:10:15 > 0:10:19Leo is in charge of making a sauce to glaze the duck.
0:10:19 > 0:10:21My sauce epice is a red wine
0:10:21 > 0:10:25sugar reduction with some coriander seeds, fennel seeds,
0:10:25 > 0:10:26peppercorns and star anise.
0:10:26 > 0:10:28Get it so it goes nice and sticky.
0:10:28 > 0:10:29It's a bit different.
0:10:29 > 0:10:32None of us are trained in the oriental kind of style
0:10:32 > 0:10:35and we've gone down the oriental route.
0:10:35 > 0:10:37Taking a risk somewhere, yeah.
0:10:38 > 0:10:40What are you up to, Leo?
0:10:40 > 0:10:43Got my sauce epice on the go. Got my duck sauce, as well.
0:10:43 > 0:10:45MARCUS: And the lentils are going to sit as a base?
0:10:45 > 0:10:48A little bed of lentils. Braised chicory, just next to it.
0:10:48 > 0:10:50And is the duck going to be sliced on top?
0:10:50 > 0:10:52Well, we were just talking about that.
0:10:52 > 0:10:54Maybe slicing it or maybe just square it off,
0:10:54 > 0:10:55keeping a nice breast.
0:10:55 > 0:10:58Why do we square nice, round breasts?
0:10:58 > 0:11:01- Presentation. Purely presentation.- Is it?
0:11:01 > 0:11:03These are engineers. They like all kinds of weird shapes.
0:11:03 > 0:11:06- They'll delve into it.- Good point. - Presentation?- Yeah.
0:11:09 > 0:11:10So, you've got the duck breast,
0:11:10 > 0:11:12which is going to be cooked on the crown.
0:11:12 > 0:11:14Beautifully roasted with a spiced glaze
0:11:14 > 0:11:16that Leo has made himself.
0:11:16 > 0:11:20You've got chicory braised down and cooked in orange juice.
0:11:20 > 0:11:23The spices, the sweetness, the bitterness of the chicory,
0:11:23 > 0:11:26the lentils and that beautiful duck leg -
0:11:26 > 0:11:28I like the sound of the dish,
0:11:28 > 0:11:30but the wow factor's got to come with the flavour.
0:11:30 > 0:11:32I hope they can really develop this dish
0:11:32 > 0:11:34and really bring something else to the table.
0:11:34 > 0:11:38In this situation, there's part of you that needs to push to impress,
0:11:38 > 0:11:41but there's also a massive part of you that just needs
0:11:41 > 0:11:42to make sure that it's solid.
0:11:42 > 0:11:45We've got guests coming who want to eat their dinner,
0:11:45 > 0:11:48and that's all we need to do - serve them some dinner.
0:11:52 > 0:11:57The Institution of Civil Engineers was created almost 200 years ago,
0:11:57 > 0:12:03in 1818, by three young engineers in a Soho coffee shop.
0:12:04 > 0:12:05If you think about it,
0:12:05 > 0:12:08nearly everything that society takes for granted -
0:12:08 > 0:12:10when you turn on the tap in the morning,
0:12:10 > 0:12:13if you drive on a road, if you cross a bridge,
0:12:13 > 0:12:16if you get on a train - all of these things are all
0:12:16 > 0:12:17produced by civil engineers.
0:12:17 > 0:12:20So civil engineering is all about producing
0:12:20 > 0:12:23the right kind of infrastructure to make society work.
0:12:23 > 0:12:30Lord Mair, a Cambridge professor, is the 153rd president.
0:12:30 > 0:12:35Thomas Telford, elected in 1820, was the first.
0:12:35 > 0:12:37Thomas Telford was,
0:12:37 > 0:12:40arguably, the greatest engineer that the UK has ever produced.
0:12:40 > 0:12:43He was the son of a Scottish shepherd,
0:12:43 > 0:12:46and ended up being responsible for the design
0:12:46 > 0:12:53of hundreds and hundreds of bridges, canals, roads, churches.
0:12:53 > 0:12:55Opened in 1913,
0:12:55 > 0:12:59the institution's headquarters is famed for its ornate interior,
0:12:59 > 0:13:03and often used as a location for Hollywood films.
0:13:04 > 0:13:08It may seem, to the chefs, a very daunting building,
0:13:08 > 0:13:11but I'm sure they'll rise to the occasion.
0:13:14 > 0:13:17Right, chefs, one hour gone. Just over.
0:13:17 > 0:13:19Is there anything that anybody's not certain about
0:13:19 > 0:13:21that they want to run past everybody else?
0:13:21 > 0:13:23Dessert's on track. It's in the blast chiller.
0:13:23 > 0:13:25- You go for main course next. - Yeah, the main course.
0:13:25 > 0:13:27The ducks, we're going to roast them on the crown.
0:13:27 > 0:13:29- And...?- Yeah, we want everybody's opinion on this.
0:13:29 > 0:13:31I think, if you're doing it like that,
0:13:31 > 0:13:33- you'll have to get them on soon, won't you?- Yeah.
0:13:33 > 0:13:37ALARM BEEPS
0:13:39 > 0:13:42Over half the cooking time has gone.
0:13:42 > 0:13:44Matt and Tom will be the first to serve,
0:13:44 > 0:13:47and they're only just starting to build the filling
0:13:47 > 0:13:50for their cucumber cannelloni.
0:13:50 > 0:13:53Cucumber's going to be raw round the outside, so it's like, you know,
0:13:53 > 0:13:55a cannelloni, but obviously there's no pasta.
0:13:56 > 0:14:00If only we had a spiraliser, it would be so much easier.
0:14:00 > 0:14:03To add a structural element to the dish,
0:14:03 > 0:14:06Matt is creating a thin spiral-shaped potato tuile.
0:14:07 > 0:14:11Never done this before. Don't know why I'm doing it now.
0:14:11 > 0:14:13I'm using ladles just to give it that shape,
0:14:13 > 0:14:16cos we've got the poached piece of sole.
0:14:16 > 0:14:18We're going to have the shrimp butter sauce on top of it.
0:14:18 > 0:14:21And then this is almost like the skin, like the crispy skin.
0:14:21 > 0:14:24Just bringing everything together now.
0:14:24 > 0:14:26Just don't want to rush it at the end.
0:14:27 > 0:14:29Just treat it like a normal service, really,
0:14:29 > 0:14:32except we've got five chefs to do it.
0:14:33 > 0:14:36- Sealing the ducks off in a bag? - Yeah, I'm going to get them...
0:14:38 > 0:14:40Back on the main course,
0:14:40 > 0:14:44Ryan and Leo will be serving 20 minutes after the starter,
0:14:44 > 0:14:47and they're behind getting the duck crowns on.
0:14:47 > 0:14:49- Just pan on...?- I was just...
0:14:49 > 0:14:52I was going to do them in two different pans.
0:14:53 > 0:14:55Duck's good. We're just trying to render it down
0:14:55 > 0:14:57so we get a nice, crisp skin for when we serve it.
0:14:57 > 0:15:00Get it in the oven, get it rested, get it glazed up.
0:15:00 > 0:15:03In an effort to elevate their main course,
0:15:03 > 0:15:07Leo has come up with an idea.
0:15:07 > 0:15:10- What about some granola?- Yeah, yeah.
0:15:10 > 0:15:12- Maybe just, like, a little sprinkling over?- Yeah, yeah.
0:15:12 > 0:15:14Cos if you're glazing it,
0:15:14 > 0:15:16- that granola will stick really well to it.- Definitely, yeah.
0:15:19 > 0:15:23It's good to see that they're starting to push themselves.
0:15:23 > 0:15:24But I still want something more,
0:15:24 > 0:15:26and I'm not sure if it's in this granola.
0:15:28 > 0:15:30We're kind of getting to the point now,
0:15:30 > 0:15:32if we start putting anything else on, we'll be over-egging it.
0:15:32 > 0:15:35There's always a tendency to more, more, more,
0:15:35 > 0:15:37to try and impress, to try and wow.
0:15:37 > 0:15:40At the moment, we're hoping we've got enough here.
0:15:40 > 0:15:43- Going in now.- OK.- Give it a nice, good resting time.- Yeah, yeah.
0:15:47 > 0:15:50Feeling good about the time.
0:15:50 > 0:15:52I'm not going to say I'm confident, cos I'm not,
0:15:52 > 0:15:54until it leaves the kitchen.
0:15:55 > 0:16:00In the pastry section, Craig's passion fruit parfait
0:16:00 > 0:16:04and the coconut cream are setting in the blast chiller,
0:16:04 > 0:16:08but he still has four garnishes to make for the dessert.
0:16:08 > 0:16:10I'm just working on each element.
0:16:10 > 0:16:12Obviously, the dish needs freshness,
0:16:12 > 0:16:15so I'm going to try them out two different ways.
0:16:15 > 0:16:17These ones, I might poach them,
0:16:17 > 0:16:20and I'm thinking of compressing some.
0:16:20 > 0:16:22And if they both come out right, I'll use both.
0:16:22 > 0:16:24I've never done peach and passion fruit.
0:16:24 > 0:16:27There should be no reason they shouldn't go together.
0:16:27 > 0:16:30So, yeah, fingers crossed it turns out all right.
0:16:31 > 0:16:34As well as the fruit garnish,
0:16:34 > 0:16:38the parfait will be accompanied by a white chocolate crumb.
0:16:40 > 0:16:42That's the sugar water boiling up.
0:16:42 > 0:16:44Hard cracked sugar, and then chuck in the white chocolate,
0:16:44 > 0:16:46and they'll all seize up, sort of crystallise.
0:16:46 > 0:16:48That'll be the crumb for the plate.
0:16:53 > 0:16:54Ah, that looks cool!
0:16:56 > 0:16:58That's epic.
0:16:58 > 0:17:01Determined to deliver a faultless dessert,
0:17:01 > 0:17:05Craig is single-handedly juggling all the elements.
0:17:05 > 0:17:09It's just the coconut lime cream. Just checking the consistency of it.
0:17:09 > 0:17:11It's a little bit softer than what I'd like it,
0:17:11 > 0:17:13so I might melt it back down and add a bit more gelatine
0:17:13 > 0:17:16just to firm it up. I want it to hold on the plate.
0:17:20 > 0:17:24With service fast approaching, the guests arrive.
0:17:27 > 0:17:32They are former president Professor Tim Broyd,
0:17:32 > 0:17:35ex-Royal Army engineer Nick Baveystock...
0:17:38 > 0:17:40..vice president Rachel Skinner,
0:17:40 > 0:17:44instrumental in delivering London's 2012 Olympic
0:17:44 > 0:17:46and Paralympic transport system...
0:17:49 > 0:17:52..railway infrastructure engineer Steve Beniston...
0:17:53 > 0:17:56..and Emily Bonner, who worked on the redevelopment
0:17:56 > 0:17:58of Twickenham Stadium.
0:17:58 > 0:18:02- See, I'm just looking forward to the three very good courses.- Exactly.
0:18:02 > 0:18:04There are some good analogies, aren't there?
0:18:04 > 0:18:07- Variable ingredients, time pressure.- Absolutely.
0:18:07 > 0:18:10- Indeed.- Just imagine, it wouldn't go down well in a dining situation
0:18:10 > 0:18:13if the chefs had to go back to the customer saying,
0:18:13 > 0:18:15"Sorry, it's going to cost a bit more."
0:18:15 > 0:18:18- LAUGHTER - So, anyway, here's to 200 years.
0:18:18 > 0:18:21- To a great evening. - A great evening. Cheers.
0:18:21 > 0:18:23200 years more.
0:18:23 > 0:18:27Chefs, you have just half an hour left before the first course is due.
0:18:29 > 0:18:33With service looming, Tom still has to roll and chill
0:18:33 > 0:18:36his delicate pickled cucumber and shrimp cannelloni.
0:18:40 > 0:18:43Do you think we should cut that bit off of cucumber?
0:18:43 > 0:18:44Cos we only need one layer, don't we?
0:18:44 > 0:18:47I just want to roll round it first, if you get me?
0:18:49 > 0:18:52- Just like that, overlapped. - Yeah, just roll it.
0:18:52 > 0:18:53Just roll it a couple of times.
0:18:53 > 0:18:57- I'm going to drop this in now, all right? 20 minutes, yeah?- Yeah.
0:19:04 > 0:19:07- I believe your dad's an engineer. - He is, yeah.
0:19:07 > 0:19:11Fitting gas pipes in the Shetland Isles, places like that.
0:19:11 > 0:19:13Is there a bit of engineering coming into this?
0:19:13 > 0:19:14Yes, there is, I suppose.
0:19:14 > 0:19:18- It's all engineering and creativity. - A cannelloni tunnel?
0:19:18 > 0:19:21- Yeah!- And do we know what the dish is going to look like?
0:19:21 > 0:19:24Erm...Matt, I do believe, knows how he wants it to look.
0:19:24 > 0:19:27Are you happy with that? Are you going to settle with just Matt dressing the plate?
0:19:27 > 0:19:31- No, no, I'll put my input in, as well.- Absolutely, yeah. Don't let him do it all.
0:19:31 > 0:19:33- No, I'm not going to. - Don't let him take all the glory.
0:19:34 > 0:19:39On the main, the ducks are roasting, and Leo is prepping the duck hearts
0:19:39 > 0:19:41that'll be served with a lentil garnish.
0:19:41 > 0:19:43Cutting them in half now, yeah.
0:19:43 > 0:19:45And I was going to saute them off, diced,
0:19:45 > 0:19:46and then add the lentils to that,
0:19:46 > 0:19:48- make it into it a mix. - All right, OK.
0:19:49 > 0:19:53With time on his hands, Ryan checks in with Craig.
0:19:54 > 0:19:56Are you all right? Do you need anything doing here?
0:19:56 > 0:20:01Erm, yeah. Can you just whip in a bit of glucose and some sugar,
0:20:01 > 0:20:03- boil it up to hard crack?- Yeah.
0:20:03 > 0:20:08The sugar syrup for the tuile needs to reach the hard crack stage -
0:20:08 > 0:20:09the point before it caramelises.
0:20:11 > 0:20:13Pan's not great, eh?
0:20:13 > 0:20:15- Just have to keep it on the high heat is all.- Yeah.
0:20:17 > 0:20:20With Ryan keeping a close watch over the sugar syrup,
0:20:20 > 0:20:23Craig checks on whether his passion fruit parfait has set.
0:20:27 > 0:20:30It's frozen solid. Obviously, the blast chiller's quite intense,
0:20:30 > 0:20:33so if I put them in just a regular freezer, they'll soften up a bit.
0:20:38 > 0:20:39Ten minutes, yeah?
0:20:55 > 0:20:57Guys, just under eight minutes.
0:20:57 > 0:21:00As the guests take their seats for dinner,
0:21:00 > 0:21:04it's crunch time on the starter for the cucumber cannelloni.
0:21:06 > 0:21:08Yeah, cannelloni seem to have come out all right.
0:21:08 > 0:21:10Trick's getting the clingfilm off them.
0:21:10 > 0:21:13So, ask me again in a second.
0:21:13 > 0:21:15The scissors are a bit bulky.
0:21:15 > 0:21:17They're like me - bulky.
0:21:21 > 0:21:23Wow, look at this. We've got poached Dover sole,
0:21:23 > 0:21:25cucumber and potted shrimp cannelloni
0:21:25 > 0:21:28with potted shrimp sauce, fennel and sea herbs.
0:21:28 > 0:21:31I think this is quite some way to start the process, isn't it?
0:21:32 > 0:21:35Got less than five minutes now, and you've got no food on the plate.
0:21:36 > 0:21:38With time against them,
0:21:38 > 0:21:42Matt enlists the help of the entire brigade to plate up.
0:21:42 > 0:21:45Right, and then if you drain these, put them on a...
0:21:45 > 0:21:48We've got everything ready. Spoons ready. Yes.
0:21:48 > 0:21:51- Have you got them? Just season them up.- Yeah.
0:21:53 > 0:21:56Now, one often associates Dover sole with a main course,
0:21:56 > 0:21:59rather than a starter, so this is really interesting.
0:21:59 > 0:22:01You've got two and a half minutes.
0:22:01 > 0:22:04- You'll dress all these plates in two and a half minutes?- Yeah.
0:22:04 > 0:22:05You better get a move on.
0:22:05 > 0:22:09- Tom...- Yeah.- ..let's see this. - Yeah, and then a second.
0:22:09 > 0:22:12- And just fill these sauce jugs up. - Put a slice on like that.
0:22:12 > 0:22:14- Just one here?- Copy it like that.
0:22:15 > 0:22:17Cannelloni like that.
0:22:17 > 0:22:19Oh, the cannelloni will be difficult.
0:22:19 > 0:22:21I think I'll be quite keen to see how they pull that off.
0:22:21 > 0:22:23Got that going?
0:22:24 > 0:22:28- One and a half minutes.- Sauce, a little bit of the paupiette first.
0:22:29 > 0:22:32- Just drop a tiny little purslane on the top of it, yeah?- OK.
0:22:34 > 0:22:35Come on, guys. Let's get a move on.
0:22:35 > 0:22:37Waiters are waiting. Guests are waiting.
0:22:37 > 0:22:40Your time is nearly up.
0:22:40 > 0:22:42- God, there's a lot of chefs here.- Yeah.
0:22:45 > 0:22:47Crisp. Just do straight on top of the paupiette.
0:22:48 > 0:22:51Right, guys, let's go. Come on, come on, come on, come on.
0:22:51 > 0:22:53Fennel on this, fennel on this, fennel on this.
0:22:55 > 0:22:57Right, and then we're good. Service, please!
0:23:01 > 0:23:03- Yeah, well done. - No, I'm happy with that.
0:23:11 > 0:23:12- Gosh.- Gosh!
0:23:13 > 0:23:17The starter is Dover sole served two ways -
0:23:17 > 0:23:22one steamed and rolled, the other poached -
0:23:22 > 0:23:24with a potato tuile,
0:23:24 > 0:23:28a pickled cucumber and potted shrimp cannelloni...
0:23:29 > 0:23:31..sea herbs and fennel...
0:23:32 > 0:23:35..accompanied by a potted shrimp sauce.
0:23:37 > 0:23:38Gosh.
0:23:38 > 0:23:42- I wasn't expecting the cannelloni that way.- No, exactly.
0:23:42 > 0:23:46- It's clever. Very clever. - Really clever. Mm.- Right.
0:23:49 > 0:23:51Mm, that is very good.
0:23:51 > 0:23:55I think the two versions of the sole are very nice,
0:23:55 > 0:23:57- and they're different. - They're very different.
0:23:57 > 0:24:00- Different texture. - Texture. Exactly, yeah.
0:24:00 > 0:24:03I'm very taken by the cucumber cannelloni.
0:24:03 > 0:24:08And it's that nice crunch with pickled cucumber, I think it is,
0:24:08 > 0:24:11that sits around the potted shrimps,
0:24:11 > 0:24:14which is absolutely not what I expected,
0:24:14 > 0:24:16and goes really well with the sauce.
0:24:16 > 0:24:18- Lots of different textures... - Absolutely.
0:24:18 > 0:24:20- ..for one starter course.- Mm.
0:24:20 > 0:24:23I think, if that's the standard for the food, judging by the starter,
0:24:23 > 0:24:26I think we've got a treat with the rest of the food to come.
0:24:26 > 0:24:28And beautifully presented, too.
0:24:28 > 0:24:31You know, our first royal charter, from 1828,
0:24:31 > 0:24:34talks about the art and science of civil engineering.
0:24:34 > 0:24:39I think we're seeing here the art and science of well-presented food,
0:24:39 > 0:24:41- well-cooked food.- Creation.
0:24:41 > 0:24:44- Can we have some more, please? - LAUGHTER
0:24:48 > 0:24:50I think the sole has been cooked wonderfully.
0:24:50 > 0:24:53It's so soft and moist.
0:24:53 > 0:24:54I love it like this.
0:24:54 > 0:24:56It's just missing a touch of seasoning.
0:24:56 > 0:24:58Thankfully, we've got this pickled cucumber,
0:24:58 > 0:25:00which I think brings that sharpness to the dish.
0:25:00 > 0:25:03There's a lightness about the sauce,
0:25:03 > 0:25:05and it sort of all works if you eat it all together.
0:25:07 > 0:25:12Next up are Ryan and Leo with their spiced duck main.
0:25:12 > 0:25:14Moment of truth.
0:25:14 > 0:25:15Still pink.
0:25:15 > 0:25:18A little bit over, but still pink.
0:25:18 > 0:25:20Could've done with a little bit less cooking. Just a touch.
0:25:20 > 0:25:24- Ryan, Leo, you've got five minutes. - Yes, Chef.
0:25:24 > 0:25:27"Epice glazed duck crown, orange braised chicory,
0:25:27 > 0:25:31- "lentils and granola." - Amazing.- Good combination.
0:25:31 > 0:25:34- Do we know who's doing what? - Yes, Chef.
0:25:34 > 0:25:36- Who's on lentils?- Me.
0:25:37 > 0:25:40- You're sauceing?- Yeah, I'll sauce it at the end if you want.
0:25:42 > 0:25:46While the brigade pulls together to plate the garnish,
0:25:46 > 0:25:49Leo takes charge of carving the duck.
0:25:52 > 0:25:55- Leo, you've got two minutes. Where's this duck?- Coming up now.
0:25:56 > 0:26:00- I'm always concerned that the duck can be overdone.- Yes.
0:26:00 > 0:26:02- No, I agree. - That's my only concern on this.
0:26:02 > 0:26:05- Are you happy with the cooking of the duck?- Yes, Chef.
0:26:08 > 0:26:10I normally have granola for breakfast.
0:26:10 > 0:26:12- I know, yeah.- So... - I suspect we all do.
0:26:12 > 0:26:15Yeah. So, that'll be interesting.
0:26:20 > 0:26:22- How are we doing, guys? - Yeah, just about to finish off.
0:26:24 > 0:26:26- What's left to go on? - Just the sauce now, Chef.
0:26:26 > 0:26:28- We got enough?- Yeah.- Yeah.
0:26:29 > 0:26:31Service, please.
0:26:40 > 0:26:43- Thank you. Wow. - Look at that.- Thank you.
0:26:45 > 0:26:48The main course is spiced glazed duck breast
0:26:48 > 0:26:52topped with granola on a bed of lentils
0:26:52 > 0:26:56with confit duck leg and sauteed duck hearts,
0:26:56 > 0:27:00served with orange braised chicory and finished with a duck sauce.
0:27:02 > 0:27:06- Ooh, it smells good.- You can get the orange and the spice coming off it.
0:27:06 > 0:27:08And I recognise the breakfast element of the granola.
0:27:08 > 0:27:10- LAUGHTER - Absolutely.
0:27:10 > 0:27:13I suppose I look at it and it's one colour.
0:27:13 > 0:27:15The starter looked really interesting.
0:27:15 > 0:27:18It was lots of different colours. I think this is a bit more bland.
0:27:18 > 0:27:20But maybe it'll taste great, and that's all that matters.
0:27:26 > 0:27:29Delicious. I think the crunch of the granola
0:27:29 > 0:27:32and the softness of the duck is absolutely wonderful.
0:27:32 > 0:27:36Yeah, the granola, against my preconceptions,
0:27:36 > 0:27:38doesn't taste like breakfast at all.
0:27:38 > 0:27:42And I like the bitterness of the chicory. I thought it was going to be sweeter
0:27:42 > 0:27:46- than it is, and I think that sets it off well.- Very, very subtle.
0:27:46 > 0:27:50The sauce is lovely, I think. Really, really powerful flavour.
0:27:50 > 0:27:53I guess, if I'm going to be horribly critical for a minute,
0:27:53 > 0:27:55my duck is actually, for me, slightly overdone.
0:27:55 > 0:27:57So, it's perhaps not quite as...
0:27:57 > 0:28:00Not quite as tender as I might have liked.
0:28:00 > 0:28:04Mine's on... Just about right. It's just on the point.
0:28:04 > 0:28:11This is probably, technically, not as diverse as the first course,
0:28:11 > 0:28:13but it's delicious nevertheless.
0:28:16 > 0:28:20I have to say, I'm very underwhelmed with this dish.
0:28:20 > 0:28:23The duck is way overcooked for my liking.
0:28:23 > 0:28:26The lentils lack richness and flavour.
0:28:26 > 0:28:29The chicory is probably the best bit of this dish.
0:28:29 > 0:28:31It's beautifully caramelised,
0:28:31 > 0:28:32and it's got that bittersweet flavour
0:28:32 > 0:28:35that always complements a fatty meat like duck.
0:28:35 > 0:28:40I just find, because the spices weren't heated in the beginning
0:28:40 > 0:28:43before they were added to the spiced glaze,
0:28:43 > 0:28:46we have lost the essence of the beautiful spices
0:28:46 > 0:28:48that I smelled earlier on on the bench.
0:28:48 > 0:28:52We know these two chefs are capable of delivering much more.
0:28:54 > 0:28:58With two courses sent, Craig's now in the spotlight with the dessert.
0:28:58 > 0:29:00Craig, five minutes to go. How are you doing?
0:29:00 > 0:29:03Yeah, on time. It's just last-minute placing,
0:29:03 > 0:29:06cos the parfaits have to be cold, so...just starting now.
0:29:09 > 0:29:12So, for dessert, we've got lemon and passion fruit parfait
0:29:12 > 0:29:16with a crystallised white chocolate and coconut rum and lime cream.
0:29:16 > 0:29:17Sounds amazing, actually.
0:29:19 > 0:29:21It's citrusy, but the white chocolate...
0:29:21 > 0:29:23- And the rum.- Absolutely. And some rum - coconut and rum.
0:29:23 > 0:29:26I'm intrigued to know how this is all going to come together.
0:29:26 > 0:29:29Who's doing what? Can someone put something on the plate while you're doing that?
0:29:29 > 0:29:33With these peaches, just sort of put that one there.
0:29:35 > 0:29:38- Expecting something really creative, aren't we? - Here we are in the institution.
0:29:38 > 0:29:41We would expect something that was built beautifully.
0:29:42 > 0:29:45Are you happy with everything that's going on the plate, Craig?
0:29:45 > 0:29:46Yeah, I'm happy.
0:29:46 > 0:29:49Everything's set, everything's holding, so...happy as I can be.
0:29:49 > 0:29:52Can someone else do the coconut cream?
0:29:52 > 0:29:54Just little sort of quenelles
0:29:54 > 0:29:56just, like, leaning up against the peaches like that.
0:29:58 > 0:30:03Crystallised white chocolate, though. How? What does that mean?
0:30:06 > 0:30:07Finishing touches now.
0:30:12 > 0:30:15- Happy?- Yeah.- OK, let's go. - Service, please.
0:30:15 > 0:30:18- Cheers, mate. - Well done, mate. It's brilliant.
0:30:18 > 0:30:19- Nice one, man.- Well done.
0:30:28 > 0:30:30- Oh, wow!- Oh!
0:30:30 > 0:30:35Dessert is a passion fruit and lemon parfait,
0:30:35 > 0:30:39served with a coconut, rum and lime cream,
0:30:39 > 0:30:41crystallised white chocolate crumb...
0:30:43 > 0:30:45..a coconut and sugar tuile...
0:30:46 > 0:30:48..poached and compressed peaches...
0:30:49 > 0:30:51..and a passion fruit sauce.
0:30:53 > 0:30:56- Well, this is fantastic on presentation.- Mm.
0:30:56 > 0:30:58Of the three dishes we've seen, I think that's
0:30:58 > 0:31:01stunning presentation. Looks precise.
0:31:01 > 0:31:04Well thought-out. Well-engineered, actually.
0:31:04 > 0:31:05- SHE LAUGHS - Yes.
0:31:05 > 0:31:08- It looks almost too well-presented to eat.- Exactly.
0:31:12 > 0:31:15- Superb.- Oh, wow.- Superb.
0:31:15 > 0:31:18I think this parfait is delicious. Really nice and creamy.
0:31:18 > 0:31:20And the crystallised chocolate goes really nice.
0:31:20 > 0:31:22There's sort of a great crunch to it.
0:31:22 > 0:31:25I like the chocolate,
0:31:25 > 0:31:29but I'm less convinced on the texture of the chocolate.
0:31:29 > 0:31:30And I think the cream -
0:31:30 > 0:31:32you can really taste the lime in the cream, can't you?
0:31:32 > 0:31:35- It just adds that extra level of taste, doesn't it?- That's true.
0:31:35 > 0:31:38The strongest part of it is the fruit parfait.
0:31:38 > 0:31:40I would agree. That's really absolutely wonderful.
0:31:40 > 0:31:42I was afraid to eat it, but I've given it a good go.
0:31:42 > 0:31:44LAUGHTER
0:31:48 > 0:31:51Some nice colours and some nice thoughts on the plate here.
0:31:51 > 0:31:53I think the parfait has held well.
0:31:53 > 0:31:57You can taste the lovely flavours of the passion and the lemon.
0:31:57 > 0:31:59The parfait has got a lovely, smooth texture to it.
0:31:59 > 0:32:02You can taste the passion fruit coming through.
0:32:02 > 0:32:04The peaches are nicely compressed.
0:32:04 > 0:32:06It's got a nice balance of sugar.
0:32:06 > 0:32:08For the youngest chef in the kitchen
0:32:08 > 0:32:11I thought he had a really nice touch and a nice control.
0:32:14 > 0:32:18APPLAUSE
0:32:21 > 0:32:23We've had the most delicious meal.
0:32:23 > 0:32:27Couldn't be more appropriate in this wonderful institution of ours,
0:32:27 > 0:32:29which is celebrating its 200th anniversary.
0:32:29 > 0:32:32We loved every one of the three courses.
0:32:32 > 0:32:35And the courses complemented each other very well.
0:32:35 > 0:32:37- Thanks.- Thank you all very much.
0:32:43 > 0:32:46Wow. We had some very happy diners here today.
0:32:46 > 0:32:49It was a good day in the kitchen. It wasn't a perfect day.
0:32:49 > 0:32:53Just felt our chefs were just slightly holding back a little bit.
0:32:53 > 0:32:54Massive opportunity, today was.
0:32:54 > 0:32:58Not every day someone can say they've cooked here, in this building. It's amazing.
0:32:58 > 0:33:00I thought it was, like, just a bit of an easy day.
0:33:00 > 0:33:03Turns out it wasn't an easy day. It was very difficult.
0:33:03 > 0:33:06I'm looking forward to getting back into the kitchen now
0:33:06 > 0:33:07and just cooking my own food.
0:33:07 > 0:33:09The weird thing is,
0:33:09 > 0:33:11I was looking forward to getting out of the MasterChef kitchen.
0:33:11 > 0:33:14Now I'm looking forward to getting back into it, which is...
0:33:14 > 0:33:18Yeah, it really is a strange competition, this.
0:33:18 > 0:33:21When they go back into the MasterChef kitchen,
0:33:21 > 0:33:23they're fighting for that place in the semifinal.
0:33:23 > 0:33:25Their food is going to have to be faultless.
0:33:27 > 0:33:30Back to flying solo, as such. Just looking forward to it.
0:33:30 > 0:33:33I'm going to give it everything I've got.
0:33:33 > 0:33:37Obviously, after working as a team, it's going to feel really strange,
0:33:37 > 0:33:40but it's a competition, at the end of the day.
0:33:40 > 0:33:41Game on.
0:34:10 > 0:34:11Chefs, welcome back.
0:34:11 > 0:34:14Wonderful to see you working as a team,
0:34:14 > 0:34:18but now you've got to fight it out amongst you once again,
0:34:18 > 0:34:21but this time for a place in our semifinals.
0:34:22 > 0:34:24Want to see some new ideas,
0:34:24 > 0:34:27maybe even see a dish that we've never tasted before.
0:34:27 > 0:34:28We're looking for something special.
0:34:30 > 0:34:33At the end of this, one of you will be going home,
0:34:33 > 0:34:37but four of you will be semifinalists.
0:34:37 > 0:34:41You have 90 minutes to deliver an absolute show-stopper.
0:34:41 > 0:34:43Off you go.
0:34:55 > 0:34:57We have seen some fabulous food from Matt.
0:34:57 > 0:35:01Some great combinations, new ideas, inventive thinking.
0:35:01 > 0:35:03I can't wait to see what he cooks today.
0:35:05 > 0:35:08The dish I'm cooking today is completely left-field.
0:35:08 > 0:35:10We'll see how it goes.
0:35:10 > 0:35:12It could either be amazing or it could just...
0:35:12 > 0:35:14That could be me done.
0:35:15 > 0:35:17What's your show-stopper dish?
0:35:17 > 0:35:20I'm doing a dessert, but it's a raw cacao delice.
0:35:20 > 0:35:21Four separate layers.
0:35:21 > 0:35:23Then I'm going to do a Jerusalem artichoke...
0:35:23 > 0:35:26I invented it. It's like a rosti-type tuile.
0:35:26 > 0:35:27It'll go round the outside.
0:35:27 > 0:35:30And then I'm making a Jerusalem artichoke custard.
0:35:30 > 0:35:33But I wanted this dish to be vegan, gluten-free,
0:35:33 > 0:35:35- dairy-free and refined-sugar-free. - But if this is a dessert,
0:35:35 > 0:35:38why don't you just stick a load of sugar and cream in it like everybody else does?
0:35:38 > 0:35:41In the culinary world there's alternatives for all this,
0:35:41 > 0:35:43so I wanted to do a dish that you're not going to miss the sugar,
0:35:43 > 0:35:46you're not going to miss the butter. But we'll have to wait and see.
0:35:46 > 0:35:49And what are you substituting for sugar?
0:35:49 > 0:35:51Maple syrup and then the sweetness
0:35:51 > 0:35:53of the Jerusalem artichokes, as well, which...
0:35:53 > 0:35:55They've got natural sugars inside.
0:35:55 > 0:35:59- You may well be the future, IF it works.- If it works.
0:36:00 > 0:36:02There's all other sorts of layers going on with this,
0:36:02 > 0:36:06with the artichoke and the chocolate and the maple syrup.
0:36:06 > 0:36:09Fascinating combinations. I can't wait to try them.
0:36:09 > 0:36:11Is he taking a risk? Yes, he is,
0:36:11 > 0:36:15but that's not the first time Matt's taken a risk and it has paid off.
0:36:21 > 0:36:24Craig is our youngest chef in the kitchen.
0:36:24 > 0:36:27Quietly confident.
0:36:27 > 0:36:29I know there is raw talent with this young man.
0:36:31 > 0:36:34I want this chef to come into this kitchen today
0:36:34 > 0:36:37and show us another level that we've not seen from him before.
0:36:39 > 0:36:42I've got to execute everything to perfection.
0:36:42 > 0:36:45Standards are going up and up and up with every round,
0:36:45 > 0:36:47and if you don't keep up with that,
0:36:47 > 0:36:49it's not good enough, at the end of the day.
0:36:50 > 0:36:52Craig, welcome back. How are you feeling?
0:36:52 > 0:36:53Yeah, a bit stressed at the moment.
0:36:53 > 0:36:56I'm worrying a bit now that I've given myself too much to do,
0:36:56 > 0:36:58but if I don't produce something wow,
0:36:58 > 0:37:01- then it's game over, isn't it? - What's your show-stopper dish?
0:37:01 > 0:37:03I'm doing corn-fed chicken, braising down the leg,
0:37:03 > 0:37:05topping that with a pine-nut crust.
0:37:05 > 0:37:07The breast - water bath slow-cooking.
0:37:07 > 0:37:09Then I've got a few variations of carrot -
0:37:09 > 0:37:11poached and glazed carrot.
0:37:11 > 0:37:13I'm going to roll that in some crispy chicken skin.
0:37:13 > 0:37:17With all the pressure now building on you - you know, you are 21 -
0:37:17 > 0:37:20do you think you can really sustain this pressure?
0:37:20 > 0:37:22Hopefully. Fingers crossed, I can do it.
0:37:25 > 0:37:28The leg meat - he's cooking it in a pressure cooker
0:37:28 > 0:37:30and then pressing into a mould,
0:37:30 > 0:37:33and then topping it with a pine-nut crust.
0:37:33 > 0:37:37We've got carrots with a crispy chicken skin and tarragon powder.
0:37:37 > 0:37:39Tarragon powder goes very, very well with chicken.
0:37:39 > 0:37:42It's a lovely combination. It goes very well with carrots.
0:37:42 > 0:37:45So, the tarragon is going to be the flavour we're looking for.
0:37:45 > 0:37:47He's really driving hard today
0:37:47 > 0:37:49and pushing himself to the limit, which is what we want.
0:37:51 > 0:37:54Guys, 60 minutes left. One hour to go, please.
0:38:00 > 0:38:03Leo has given us some good cooking throughout the competition,
0:38:03 > 0:38:07but he really needs to step into the limelight,
0:38:07 > 0:38:11and I hope he's got something special planned for his dish.
0:38:11 > 0:38:15I've not had all the judges on my side all at the same time,
0:38:15 > 0:38:18so, hopefully, today, this dish is the one where they all kind of go,
0:38:18 > 0:38:20"Yeah, that's the dish we wanted to see."
0:38:21 > 0:38:25- What's your dish, Leo?- So, I'm doing turbot with potato scales,
0:38:25 > 0:38:29artichokes and braised lettuce with a red-wine sauce.
0:38:29 > 0:38:31- MONICA:- Sounds very classic. - It is very classic.
0:38:31 > 0:38:33Are you bringing something to really lift this,
0:38:33 > 0:38:35to bring it to 2017?
0:38:35 > 0:38:37The way I'm presenting it, the way I'm doing it,
0:38:37 > 0:38:40I'm going to lay the potatoes onto the turbot
0:38:40 > 0:38:42- to make it look like the scales.- Oh!- So...
0:38:42 > 0:38:44- When it's done properly, it looks beautiful.- Yeah.
0:38:44 > 0:38:46So, someone's took all the scales off the fish,
0:38:46 > 0:38:49- and you're going to stick them all back on again?- Back on again.
0:38:49 > 0:38:50HE LAUGHS
0:38:52 > 0:38:56Leo's dish is artichokes with braised lettuce, artichoke puree,
0:38:56 > 0:38:59and on top of his turbot, he's got potato scales.
0:38:59 > 0:39:03Quite a risky thing to do. It has to stick to the fish.
0:39:03 > 0:39:05He's got to cook the potato with the fish.
0:39:05 > 0:39:08You don't want your fish overcooked before your potatoes are ready,
0:39:08 > 0:39:11and you don't want your potatoes overcooked before your fish is cooked.
0:39:12 > 0:39:16I'm hoping that Leo's presentation is going to be something
0:39:16 > 0:39:18that you and I have not seen before,
0:39:18 > 0:39:22because taking a classic and elevating it can do wonders.
0:39:23 > 0:39:27Guys, 40 minutes left, all right? 40 minutes.
0:39:33 > 0:39:38Tom has been generally quite safe in the competition,
0:39:38 > 0:39:40but his food has always had a little bit of surprise
0:39:40 > 0:39:42that we didn't see coming.
0:39:43 > 0:39:45Definitely feel a lot more comfortable now.
0:39:45 > 0:39:47I'm still nervous cos, at the end of the day,
0:39:47 > 0:39:50I want to do well and I want to go through.
0:39:50 > 0:39:52I feel like I've not truly smashed it out of the park yet,
0:39:52 > 0:39:54so it's something I'm looking to do today.
0:39:56 > 0:39:58Right, Tom, what are you doing?
0:39:58 > 0:40:01I'm cooking British rose veal with cauliflower,
0:40:01 > 0:40:02yeast and salted blackcurrants.
0:40:02 > 0:40:04Yeast? Why yeast?
0:40:04 > 0:40:07I just like the flavour it brings to the cauliflower puree.
0:40:07 > 0:40:10And then I've got some crispy yeast, as well. A seasoning, almost.
0:40:10 > 0:40:12- I am cooking a sweetbread today, as well.- Ooh.
0:40:12 > 0:40:15He struggled with the sweetbread in the skills test, Gregg, remember?
0:40:15 > 0:40:17Cor, does that not haunt you - sweetbread?
0:40:17 > 0:40:22Yeah, it does haunt me, but I was so nervous, it's unreal.
0:40:22 > 0:40:24I've prepped and cooked sweetbread a million times,
0:40:24 > 0:40:26so it's something I'm comfortable doing,
0:40:26 > 0:40:27and I want to show that I can do it.
0:40:27 > 0:40:30Have you got to the stage where Marcus staring at you
0:40:30 > 0:40:31doesn't bother you at all?
0:40:31 > 0:40:35- I don't think you can ever get past that stage.- Thanks.
0:40:38 > 0:40:43Tom always has something that's a surprise factor in his cooking,
0:40:43 > 0:40:48and for this dish, he's brought the yeast and blackcurrants to his veal.
0:40:48 > 0:40:51The flavour of yeast brings a lovely, warm feeling to the dish,
0:40:51 > 0:40:56and a malt flavour that will really complement the cauliflower.
0:40:56 > 0:40:58The blackcurrants, now, that's quite sour,
0:40:58 > 0:41:01and he's going to need to get the balance of the sourness
0:41:01 > 0:41:03and the sweetness right with the blackcurrants.
0:41:03 > 0:41:06Otherwise, it will kill this dish completely flat.
0:41:08 > 0:41:13Guys, listen up! 20 minutes to go. Just 20.
0:41:18 > 0:41:21We have seen Ryan cook some fantastic food,
0:41:21 > 0:41:24but today is not the day to play it safe.
0:41:24 > 0:41:28He's a good cook, and he's going to have to bring it into the kitchen today.
0:41:28 > 0:41:31I'm hoping that they'll see a plate of food that's quite original.
0:41:33 > 0:41:35I'm taking some risk with this.
0:41:35 > 0:41:37I've never cooked fish in a water bath before,
0:41:37 > 0:41:40so, yeah, I am gambling a little bit.
0:41:42 > 0:41:44Tell us about your show-stopper dish, Ryan.
0:41:44 > 0:41:50So, I'm doing some sea bass with a courgette, basil, Parmesan puree,
0:41:50 > 0:41:52a cuttlefish Bolognese,
0:41:52 > 0:41:55and then we're going to do a squid ink sauce and confit
0:41:55 > 0:41:57some slow-roasted cherry tomatoes.
0:41:57 > 0:42:01- So, you're using courgette to make scales for your sea bass?- Yeah.
0:42:01 > 0:42:05That's a visual thing, more than anything else, just to...
0:42:05 > 0:42:08You know, it's a show-stopper. I want it to look as good as I can.
0:42:08 > 0:42:10- And how are you then cooking it? - In the water bath,
0:42:10 > 0:42:14which is something I don't do. I don't cook fish in the water bath.
0:42:16 > 0:42:19Ryan's sliced courgettes very finely and blanched them in water,
0:42:19 > 0:42:22and he's layering them on top of the sea bass.
0:42:22 > 0:42:26From that point on, this becomes a very, very difficult dish.
0:42:26 > 0:42:29You've got to get it into the sous-vide bag, vacuum-pack it down,
0:42:29 > 0:42:31put it into the water bath, cook it,
0:42:31 > 0:42:35and just hope that all those scales stay in the perfect position.
0:42:35 > 0:42:38Quite a lot of work to do and a very risky thing to do for Ryan.
0:42:46 > 0:42:48This is just the hard part now
0:42:48 > 0:42:49cos I just have to cut it out.
0:42:50 > 0:42:54Guys, four minutes, please. Come on.
0:42:58 > 0:43:00HE WHISTLES
0:43:02 > 0:43:04Two minutes.
0:43:04 > 0:43:07Leo, get it on a plate, please. You've got nothing on a plate.
0:43:17 > 0:43:18That's it! Stop!
0:43:22 > 0:43:25- Oh, sexy, Ryan. - Yeah, I've just gone for it.
0:43:25 > 0:43:28- Whoa!- Looks tidy, that, doesn't it?
0:43:30 > 0:43:31Fighting for the vegans!
0:43:32 > 0:43:34For his place in the semifinals,
0:43:34 > 0:43:38Craig is serving pan-roasted chicken breast
0:43:38 > 0:43:41and braised thigh with a pine-nut crust,
0:43:41 > 0:43:44pickled carrots with tarragon powder...
0:43:45 > 0:43:49..a glazed carrot coated in crispy chicken skin,
0:43:49 > 0:43:51and a carrot puree,
0:43:51 > 0:43:56with braised romaine lettuce and a pine-nut puree,
0:43:56 > 0:43:59finished with a chicken reduction.
0:44:07 > 0:44:09The chicken is beautifully cooked. I love the thigh.
0:44:09 > 0:44:11I like the fact that you've sort of left it whole.
0:44:11 > 0:44:15The pine-nut puree worked very well, and complements the carrot puree.
0:44:15 > 0:44:18And you've actually brought tarragon into the dish in different layers,
0:44:18 > 0:44:20and in different ways, and I really like that. It shows skill,
0:44:20 > 0:44:24it shows intelligence, and it shows very good cookery.
0:44:24 > 0:44:26I think this is an excellent dish, Craig.
0:44:26 > 0:44:28In fact, I think this is probably one of your best dishes so far.
0:44:31 > 0:44:33What I particularly love
0:44:33 > 0:44:35is when I get little surprises.
0:44:35 > 0:44:36So, a great big carrot
0:44:36 > 0:44:39that tastes almost crispy and meaty with chicken skin,
0:44:39 > 0:44:44and a little green ball of carrot that tastes of aniseed,
0:44:44 > 0:44:46and then goes sharp with pickling!
0:44:46 > 0:44:49These are the little surprises that delight me.
0:44:49 > 0:44:51I think that's very clever.
0:44:52 > 0:44:54When you eat your plate of food, it is just delicious.
0:44:54 > 0:44:57You understand the flavours that are meant
0:44:57 > 0:44:59to accompany each other on this plate,
0:44:59 > 0:45:01and that's why I say it's just delicious.
0:45:04 > 0:45:08For Marcus to say it's one of my best, it was like, "Wow!"
0:45:08 > 0:45:10I wasn't expecting that.
0:45:10 > 0:45:13But if he liked it and he thought it was tasty, then...wow!
0:45:15 > 0:45:16- Well done.- Thank you.
0:45:16 > 0:45:19- Well done, mate. You smashed it. Well done.- Thank you.
0:45:19 > 0:45:21I'm happier now. Blimey!
0:45:23 > 0:45:27Leo's show-stopper is pan-fried turbot
0:45:27 > 0:45:30with crispy potato scales,
0:45:30 > 0:45:33garnished with baby artichokes,
0:45:33 > 0:45:37artichoke puree and braised gem lettuce,
0:45:37 > 0:45:40all served with a red wine sauce.
0:45:47 > 0:45:49Your fish is nicely cooked. Your sauce is rich.
0:45:49 > 0:45:51It's got a lovely shine to it.
0:45:51 > 0:45:53The garnish, for me, on this dish, is a little bit flat.
0:45:53 > 0:45:55I don't find it exciting at all.
0:45:57 > 0:45:59The dish, for me - the fish is cooked wonderfully.
0:45:59 > 0:46:02The potato looks lovely when it's done perfectly,
0:46:02 > 0:46:03like you have done here.
0:46:03 > 0:46:06But because it's something we are very familiar with,
0:46:06 > 0:46:08there's got to be a bit of personality
0:46:08 > 0:46:10that's got to come onto this dish with it,
0:46:10 > 0:46:12and I guess that's what's missing.
0:46:13 > 0:46:15The fish is soft. The potatoes are seasoned.
0:46:15 > 0:46:19The sauce itself has got depth and it's also got a little sweetness.
0:46:19 > 0:46:21However, here's the issue.
0:46:21 > 0:46:23Is it a show-stopper dish?
0:46:23 > 0:46:25I'm not sure it is.
0:46:28 > 0:46:31Disappointed in myself. I was happy with what I produced.
0:46:31 > 0:46:36I wish there was something there just to kind of spark it up a bit.
0:46:36 > 0:46:38- Are you all right?- Yeah, man.
0:46:38 > 0:46:41Just...there wasn't a wow factor.
0:46:41 > 0:46:43- Just one of them... - If you've not made any mistakes,
0:46:43 > 0:46:45and one of us makes a mistake, it could be enough.
0:46:45 > 0:46:48- It's tough, that, isn't it? - Yeah, it is.- Yeah.
0:46:48 > 0:46:49Tough, tough, tough.
0:46:51 > 0:46:56Ryan's dish is sous-vide sea bass with courgette scales...
0:46:58 > 0:47:01..served with a cuttlefish Bolognese,
0:47:01 > 0:47:06a courgette puree and semi-dried tomatoes...
0:47:07 > 0:47:12..topped with a squid ink tuile and a Parmesan crisp,
0:47:12 > 0:47:15finished with a squid ink sauce.
0:47:20 > 0:47:21- GREGG:- Uh-oh.
0:47:26 > 0:47:28The puree with the basil - really like that.
0:47:28 > 0:47:33I like the flavours of the Bolognese.
0:47:33 > 0:47:37My disappointment is the fish is raw under the courgette,
0:47:37 > 0:47:40and that makes the dish inedible.
0:47:41 > 0:47:44Such a fantastic-looking dish.
0:47:44 > 0:47:48Such wonderful flavours. It just conjures up southern Italy.
0:47:48 > 0:47:50You've got a bit of Parmesan, salty tang there.
0:47:50 > 0:47:53I love that cuttlefish ragu.
0:47:53 > 0:47:56All of those things are absolutely lovely,
0:47:56 > 0:48:00but no use at all if you can't eat the fish because it's not cooked.
0:48:02 > 0:48:04I'd have to send it back with my apologies.
0:48:04 > 0:48:05When it came back out the second time,
0:48:05 > 0:48:07I'd probably forgive and forget.
0:48:08 > 0:48:1190 minutes to serve raw fish?
0:48:12 > 0:48:16- Really, Ryan? - No. No, it's not good enough.
0:48:16 > 0:48:18The dish had a great potential.
0:48:18 > 0:48:21The presentation was great, the idea is interesting,
0:48:21 > 0:48:23but what you haven't taken into consideration is,
0:48:23 > 0:48:25when you put the courgette on the fish itself,
0:48:25 > 0:48:28you haven't adjusted your timing when it's cooked in the water bath,
0:48:28 > 0:48:30and it's such a shame.
0:48:34 > 0:48:37I really... I can't believe I've done that.
0:48:37 > 0:48:39I didn't go in expecting...
0:48:39 > 0:48:41To get that feedback was really...
0:48:41 > 0:48:44Yeah, it really knocked me, so...
0:48:44 > 0:48:46But you've just got to deal with it and move on.
0:48:48 > 0:48:50HE EXHALES
0:48:50 > 0:48:52I can't believe that. Can't believe it.
0:48:54 > 0:48:58I can't believe that. It's a stupid mistake.
0:49:00 > 0:49:04Tom has made a fillet of British rose veal
0:49:04 > 0:49:07with a sweetbread topped with crispy yeast...
0:49:09 > 0:49:12..cauliflower three ways -
0:49:12 > 0:49:18roasted, pickled, and a puree with yeast -
0:49:18 > 0:49:21pickled and salted blackcurrants,
0:49:21 > 0:49:24choy sum and parsley oil...
0:49:25 > 0:49:28..served with a Madeira sauce.
0:49:36 > 0:49:38I like the veal. The veal was soft. I like the sweetbread.
0:49:38 > 0:49:41I like the fact that you've got a slight bit of bitterness in there
0:49:41 > 0:49:42from the burnt cauliflower.
0:49:42 > 0:49:44I don't particularly like the look of your plate.
0:49:44 > 0:49:48I think it needs to be a lot smarter than this.
0:49:48 > 0:49:50- MONICA:- I'm not a fan of how your plate looks,
0:49:50 > 0:49:53but I am definitely a fan of what I'm tasting on here.
0:49:53 > 0:49:55I think the veal is cooked wonderfully.
0:49:55 > 0:49:58That cauliflower puree is fab.
0:49:58 > 0:50:01The sauce with the sweetness of the Madeira coming through
0:50:01 > 0:50:02just brings it together.
0:50:04 > 0:50:05I think the cookery is excellent.
0:50:05 > 0:50:08The sweetbread is nicely cooked, thank goodness.
0:50:08 > 0:50:10The rose veal is a delight,
0:50:10 > 0:50:12and the sauce really works well with it.
0:50:12 > 0:50:15But I love that freshness of the blackcurrant
0:50:15 > 0:50:16running through your palate.
0:50:16 > 0:50:18Yeah, it's good.
0:50:20 > 0:50:22It was a well-put-together dish.
0:50:22 > 0:50:24It just wasn't well-put-together on the plate,
0:50:24 > 0:50:28which is disappointing. It's definitely something to...
0:50:28 > 0:50:30I need to improve on if I'm to go further.
0:50:30 > 0:50:33- Nice one, mate.- Cheers.
0:50:34 > 0:50:35Well done, mate.
0:50:38 > 0:50:40Finally, it's Matt,
0:50:40 > 0:50:44with his vegan take on a chocolate dessert -
0:50:44 > 0:50:47layers of raw cacao delice,
0:50:47 > 0:50:54maple-syrup-salted caramel with a date and pecan nut base
0:50:54 > 0:50:57encased in Jerusalem artichoke rosti tuile...
0:50:58 > 0:51:00..served with pickled artichokes...
0:51:01 > 0:51:04..and a roasted Jerusalem artichoke custard.
0:51:07 > 0:51:09I... I just...
0:51:09 > 0:51:12I don't know what's going on inside your head,
0:51:12 > 0:51:13but I find it fascinating.
0:51:13 > 0:51:16I can't wait, actually.
0:51:28 > 0:51:32I get, from this, chocolate, caramel, nuts -
0:51:32 > 0:51:35all the things I love in a dessert.
0:51:35 > 0:51:38I'm really amazed that you can take almond milk
0:51:38 > 0:51:41and a Jerusalem artichoke and turn it into this.
0:51:41 > 0:51:43I think this is brilliant.
0:51:45 > 0:51:49Wow! I don't recall having a dessert like it before.
0:51:49 > 0:51:52It makes me think outside of the box,
0:51:52 > 0:51:54and understanding how you've made this.
0:51:54 > 0:51:55The caramel in the middle
0:51:55 > 0:51:58has got the sweetness you expect from a caramel.
0:51:58 > 0:52:00The chocolate is quite dense,
0:52:00 > 0:52:04but it's counteracted by the sweetness of the layers underneath.
0:52:04 > 0:52:06That's impressive.
0:52:08 > 0:52:11I like the way you've made it, I love the cleverness of it,
0:52:11 > 0:52:14but I find it very, very heavy.
0:52:14 > 0:52:16I don't think I could eat all of it.
0:52:16 > 0:52:18And the only place I get any artichoke flavour
0:52:18 > 0:52:20is in this little custard.
0:52:20 > 0:52:22I like your ideas, but I'm not a big fan of this dish.
0:52:26 > 0:52:29To get that feedback from Marcus at this stage of the competition -
0:52:29 > 0:52:30a little disappointing.
0:52:30 > 0:52:35He's not converted, but then he's more in his classic, two-star ways.
0:52:42 > 0:52:44I think we had a couple of show-stoppers.
0:52:44 > 0:52:47For the right reasons, and some for the wrong reasons.
0:52:47 > 0:52:49Craig, I think, is a little superstar.
0:52:49 > 0:52:54I absolutely loved that young man's chicken.
0:52:54 > 0:52:56- MONICA:- I'm always impressed when he serves up a plate of food
0:52:56 > 0:52:59and how much understanding he has about flavours,
0:52:59 > 0:53:00and he has some great skills.
0:53:00 > 0:53:03Craig's dish was the dish of the day for me.
0:53:03 > 0:53:06I thought he did a great job, cooked well, mature in his thinking,
0:53:06 > 0:53:09and it all came together with that fabulous sauce.
0:53:09 > 0:53:14After that, we've got four chefs that we all found an issue with.
0:53:14 > 0:53:15Yeah.
0:53:15 > 0:53:19I find Matt fascinating. I really like his ideas.
0:53:19 > 0:53:21I thought his dish tasted fantastic.
0:53:21 > 0:53:26I got nuts, I got caramel, I got chocolate from it.
0:53:26 > 0:53:27- The understanding...- Yeah.
0:53:27 > 0:53:29..to take all that and recreate a dessert -
0:53:29 > 0:53:32I can't help but be bowled over. I thought it was delicious.
0:53:32 > 0:53:35This is a chef that creates food that's healthy and vibrant
0:53:35 > 0:53:36and full of energy.
0:53:36 > 0:53:39I felt today's dish was just too dense for me.
0:53:40 > 0:53:45- GREGG:- Tom plated up, I think, a really good-flavoured
0:53:45 > 0:53:47rose veal dish.
0:53:47 > 0:53:50Tom's dish was a show-stopper on the palate.
0:53:50 > 0:53:53Everything on that plate was delicious.
0:53:53 > 0:53:56Presentation? No! Tom, what were you thinking?!
0:53:57 > 0:54:00- GREGG:- Leo - you know, I couldn't find fault with his dish.
0:54:00 > 0:54:03I really couldn't. The fish with the scales of potato.
0:54:03 > 0:54:08- The red wine sauce.- Mm. - But I wasn't inspired by it.
0:54:08 > 0:54:11There was nothing that turned that dish from a good dish
0:54:11 > 0:54:13- into a great dish. - This is the show-stopper round.
0:54:13 > 0:54:17We want food that's going to show off and really energise us.
0:54:19 > 0:54:23Ryan... I know it's difficult to defend raw fish,
0:54:23 > 0:54:25but I think he's a quality chef.
0:54:25 > 0:54:27It was a great idea,
0:54:27 > 0:54:29and I loved the skill factor running through this dish
0:54:29 > 0:54:33with the courgettes. If Ryan's fish was cooked properly,
0:54:33 > 0:54:36we would not be having the discussion with him right now
0:54:36 > 0:54:38because I think he would probably sail through.
0:54:38 > 0:54:41I find he was my biggest disappointment
0:54:41 > 0:54:43because of the way that fish was cooked.
0:54:49 > 0:54:52Not very confident at all. I'm feeling a bit 50-50.
0:54:54 > 0:54:56Literally, you just don't know what they're thinking.
0:54:56 > 0:54:58You don't know what they're thinking.
0:54:59 > 0:55:01Yeah, I'm disappointed with myself, you know.
0:55:01 > 0:55:03I am disappointed with myself.
0:55:03 > 0:55:05I felt I had a lot more to offer the competition,
0:55:05 > 0:55:10so to be in this situation now is...disappointing.
0:55:10 > 0:55:12It's so close to the semifinals now.
0:55:12 > 0:55:15It's incredibly stressful, and the time just vanishes,
0:55:15 > 0:55:17but it's so much fun.
0:55:17 > 0:55:19So, I just want to keep going. Yeah.
0:55:21 > 0:55:25Want to be a semifinalist more than anything else, really, at the minute.
0:55:25 > 0:55:28This is all I've done for the last...God knows how long,
0:55:28 > 0:55:30and I don't want it to end now.
0:55:49 > 0:55:53Four of you are going to be semifinalists.
0:55:53 > 0:55:56One of you, unfortunately, is leaving us.
0:56:00 > 0:56:04The chef leaving the competition...
0:56:11 > 0:56:12..Ryan.
0:56:14 > 0:56:15Thank you, Chef.
0:56:27 > 0:56:30Overall, it has been enjoyable.
0:56:30 > 0:56:33It's just disappointing to go out
0:56:33 > 0:56:35when you feel that you've still got a lot to go,
0:56:35 > 0:56:37especially on a daft mistake.
0:56:37 > 0:56:39That's the most difficult thing.
0:56:53 > 0:56:56Words... I'm speechless. Absolutely speechless.
0:56:56 > 0:56:58It's a great feeling.
0:56:58 > 0:57:01Semifinals - massive!
0:57:01 > 0:57:04I know my food's always going to divide opinion.
0:57:04 > 0:57:06I'm slightly relieved, in that respect,
0:57:06 > 0:57:09but ecstatic to make it through.
0:57:09 > 0:57:10Being a semifinalist is beyond
0:57:10 > 0:57:13what I ever expected from this competition.
0:57:13 > 0:57:15It ranks definitely up there with the best of...
0:57:15 > 0:57:17Especially career-wise.
0:57:17 > 0:57:18I'm immensely proud.
0:57:18 > 0:57:21I've really, like... It's almost a dream, you know.
0:57:21 > 0:57:23I wanted to be in the semifinal and I've done it,
0:57:23 > 0:57:26so it just got real, almost, you know?
0:57:26 > 0:57:29- Chefs!- Thank you.- Leo.- Thank you.
0:57:29 > 0:57:32- There we go. - Come on, guys! Semifinalists!
0:57:33 > 0:57:36- Great cooking! - I've got to do it all again now!
0:57:41 > 0:57:45Next week, it's the semifinals.
0:57:45 > 0:57:49The remaining eight chefs cook off against one another
0:57:49 > 0:57:51for the chance to work with
0:57:51 > 0:57:55some of the most inspirational chefs in the country.
0:57:58 > 0:58:01I think this is a really crackingly clever dish.
0:58:04 > 0:58:07I can sum this up in one word...
0:58:08 > 0:58:09..and that's "outstanding".