0:00:03 > 0:00:07It's the Professional MasterChef semifinals.
0:00:07 > 0:00:12Last week, the knockouts reduced 12 chefs down to the best eight.
0:00:14 > 0:00:17- Great cooking! - Tonight, the pressure builds,
0:00:17 > 0:00:21as the remaining chefs cook off against one another
0:00:21 > 0:00:24for the chance to work with some of the most inspirational
0:00:24 > 0:00:26culinary talents in the country.
0:00:35 > 0:00:37The numbers are going down and down.
0:00:37 > 0:00:40The days are getting harder. It's insane.
0:00:40 > 0:00:41There's no room for error at all now.
0:00:41 > 0:00:45You've got to just 110% cook your heart out.
0:00:45 > 0:00:47I dreamt about getting here, you know, really wanted to get here,
0:00:47 > 0:00:49and, obviously, now I'm here,
0:00:49 > 0:00:50it's really surreal.
0:00:50 > 0:00:53Yeah, 100%, this is the biggest thing I've ever achieved as a chef.
0:00:53 > 0:00:55I can't wait to get started.
0:00:57 > 0:00:59- MARCUS:- Big tension in here today.
0:00:59 > 0:01:02It's the first semifinal.
0:01:02 > 0:01:06- MONICA:- This is when I want to see the stars start to step forward.
0:01:33 > 0:01:37Welcome to the MasterChef Professionals semifinals.
0:01:39 > 0:01:42We've asked you to design a dish that is dedicated
0:01:42 > 0:01:44to somebody that has inspired you.
0:01:44 > 0:01:48This could be a mentor, a family member,
0:01:48 > 0:01:51somebody that really means something to you.
0:01:52 > 0:01:56- GREGG:- At the end of the tasting, we will decide on the best two dishes.
0:01:56 > 0:02:00And the chefs that cook those two dishes will go straight through.
0:02:02 > 0:02:06That means there'll be six of you cooking again
0:02:06 > 0:02:08for the remaining four places.
0:02:10 > 0:02:15You've got one hour and 45 minutes to show us real passion.
0:02:18 > 0:02:19Off you go.
0:02:28 > 0:02:29We have some talent here today.
0:02:29 > 0:02:31We've got different personalities,
0:02:31 > 0:02:33quite a lot of different styles as well.
0:02:33 > 0:02:35We're going to see some exciting food.
0:02:38 > 0:02:42- MONICA:- We know when it's this close there can be no errors.
0:02:42 > 0:02:44It's got to be memorable.
0:02:44 > 0:02:46This is the key to success today.
0:02:47 > 0:02:50Sous-chef Steven works in corporate catering.
0:02:51 > 0:02:54He won his place in the semifinals with a pigeon dish,
0:02:54 > 0:02:58wowing the judges with its complexity and intense flavours.
0:02:59 > 0:03:01This is a huge deal for me.
0:03:02 > 0:03:05But my whole world could come crashing down within a split second,
0:03:05 > 0:03:07so I'm just going to take it step-by-step.
0:03:07 > 0:03:09Hopefully, we'll get there.
0:03:11 > 0:03:13How are you doing, Steven?
0:03:13 > 0:03:15Busy day today, busy day.
0:03:15 > 0:03:17Busy but happy - you're still smiling.
0:03:17 > 0:03:19Oh, yeah, well, you've got to smile through, haven't you, really?
0:03:19 > 0:03:21What else are you going to do - cry?
0:03:21 > 0:03:24- Don't cry!- Oh, no - there's no crying I'm going to be doing.
0:03:24 > 0:03:26Who's inspired you for your dish?
0:03:26 > 0:03:27What's inspired you?
0:03:27 > 0:03:31My dish is called Fish And Chips At Granny Audrey's.
0:03:31 > 0:03:34So, obviously, that's my nana, very important woman in my life.
0:03:34 > 0:03:36So, every Friday I used to finish school, used to go
0:03:36 > 0:03:38to my nana's house, and then we all used to sit down and have
0:03:38 > 0:03:40- fish and chips.- We're not going to see just fish and chips
0:03:40 > 0:03:42- on a piece of newspaper, are we? - No, so I've refined it.
0:03:42 > 0:03:45I'm using John Dory, I've made a batter crumb which I'm going to
0:03:45 > 0:03:47roll it in, at the last minute. Pommes souffles,
0:03:47 > 0:03:50and for the chips I'm using pate de brick,
0:03:50 > 0:03:51and then filling it with pomme puree.
0:03:51 > 0:03:54We've got Steven's mushy peas, and Steven's tartare sauce.
0:03:54 > 0:03:56- It's a very stressful dish to cook. - I'm sorry?
0:03:56 > 0:03:58It's a very stressful dish to cook.
0:03:58 > 0:04:00- Why?- There's a lot of stuff that can go wrong in this dish.
0:04:00 > 0:04:02I only did pommes souffles for the first time last week.
0:04:02 > 0:04:05- Never done them before in my life. - I'm guessing this fish and chips
0:04:05 > 0:04:07might be a little bit posh for Granny Audrey?
0:04:07 > 0:04:09Yeah, I don't think she would like it, but...
0:04:09 > 0:04:10LAUGHTER
0:04:10 > 0:04:14- You know...- Ah, it sounds lovely, Steven.
0:04:14 > 0:04:16- Good luck to you.- Cheers.
0:04:19 > 0:04:20Steven's fish is John Dory.
0:04:22 > 0:04:24So, we're getting posh fish and chips.
0:04:26 > 0:04:29Potato souffle - whoa, what a difficult thing to do.
0:04:30 > 0:04:34Plus, he's only made them a few days ago so he really is putting himself
0:04:34 > 0:04:36under a massive amount of pressure here.
0:04:36 > 0:04:39The way that Steven is cooking it with the modern taste,
0:04:39 > 0:04:43the different bits of potatoes, there's a pea oil that's going on.
0:04:43 > 0:04:46A fish and chips dish I've never seen before...
0:04:48 > 0:04:50..but I can't wait to try.
0:04:53 > 0:04:57Birmingham-based sous-chef Leo has six years of experience
0:04:57 > 0:04:58at Michelin star level,
0:04:58 > 0:05:03and has impressed the judges with his solid classic cookery.
0:05:04 > 0:05:07In my mind, I am thinking that I could go to the finals
0:05:07 > 0:05:10but then it all depends on how I perform on the day.
0:05:11 > 0:05:14You've got to just kind of crack on and deal with it, really.
0:05:16 > 0:05:19So, what's the dish and who's inspired it?
0:05:19 > 0:05:21It's a classic Greek dish, a combination of flavours.
0:05:21 > 0:05:23We finally get some Greek food.
0:05:23 > 0:05:27So, we've done... It's a classic on lamb, green beans, feta, chickpeas.
0:05:27 > 0:05:31It's made traditionally as a stew, but just changed it with the times.
0:05:31 > 0:05:33- Right, OK, and who inspired the dish?- My family.
0:05:33 > 0:05:35My mum, my dad, my grandparents. We used to sit round
0:05:35 > 0:05:37the dinner table and kind of dig in to this.
0:05:37 > 0:05:39- This is the kind of food we had. - Is this dish good enough
0:05:39 > 0:05:42- to be one of the top two dishes? - Should be. Fingers crossed.
0:05:42 > 0:05:44- Thank you.- Thanks.
0:05:48 > 0:05:53Leo has decided to draw upon his Greek heritage for inspiration.
0:05:53 > 0:05:58Leo is using feta, he's adding a chickpea puree and a yogurt gel.
0:05:58 > 0:06:01Flavours that all work very well with lamb.
0:06:01 > 0:06:04The flavours are going to be there, it's how you dissect it
0:06:04 > 0:06:06and make it refined. It's going to have to come
0:06:06 > 0:06:09with something special if he's going to get into the top two.
0:06:13 > 0:06:18Reading-based sous-chef Gareth has shown great technical skill
0:06:18 > 0:06:20to earn his place in the semifinal.
0:06:20 > 0:06:24The ambition of his last rabbit dish won approval from the judges.
0:06:24 > 0:06:27Back of your mind, you're only saying to yourself,
0:06:27 > 0:06:28you know you can get this far,
0:06:28 > 0:06:31but the reality is a lot harder than just believing.
0:06:33 > 0:06:35Gareth is doing a floating island.
0:06:35 > 0:06:37This is a reinvention with gooseberries.
0:06:39 > 0:06:42You want to get the essence of a classic floating island,
0:06:42 > 0:06:44what, essentially, is a beautiful vanilla custard
0:06:44 > 0:06:48with a poached meringue sitting on top with a caramel glaze
0:06:48 > 0:06:49and some almonds.
0:06:50 > 0:06:53Floating islands, I've made hundreds over the years,
0:06:53 > 0:06:55it's got to be the perfect meringue.
0:06:57 > 0:07:01Lovely and sweet, bit of texture in there and cooked right through.
0:07:03 > 0:07:06So, my dish today, it's inspired by my mum.
0:07:06 > 0:07:09Speaking to her a couple months ago and she said about gooseberries,
0:07:09 > 0:07:10how they used to be so popular
0:07:10 > 0:07:13and no-one really uses them that much any more.
0:07:13 > 0:07:16Do you know, I'm with your mum cos I don't think people use enough
0:07:16 > 0:07:19- gooseberries.- No.- It's beautiful fruit.- Yeah.- What's Mum's name?
0:07:19 > 0:07:22- Belinda.- Belinda? - Yeah.- Belinda's Floating Islands.
0:07:22 > 0:07:24- Thank you, Gareth.- Thank you.
0:07:29 > 0:07:31Chefs! You've had 20 minutes!
0:07:36 > 0:07:38Cumbrian-based private chef Matt
0:07:38 > 0:07:42has consistently produced memorable, creative dishes,
0:07:42 > 0:07:45showcasing his passion for healthy ingredients.
0:07:46 > 0:07:50This is a good opportunity to sort of let your mind run free
0:07:50 > 0:07:51and just go a bit wild.
0:07:53 > 0:07:56If I get this right, if I pull it off, it'll be really impressive.
0:08:00 > 0:08:02What's the dish today, Matt?
0:08:02 > 0:08:04Basically doing a stuffed sea bream dish.
0:08:04 > 0:08:06I'm going to halfway cut down the sea bream,
0:08:06 > 0:08:09fill it with a morel and wild boar pancetta duxelles.
0:08:09 > 0:08:13I'm making a dashi with wild boar pancetta and moss.
0:08:13 > 0:08:15And, yeah, the dish is inspired by my father
0:08:15 > 0:08:18and his love for the ocean and the Lake District waterfalls.
0:08:18 > 0:08:20Fond of a bit of running water, was he, your dad?
0:08:20 > 0:08:22Yeah, that's all we did, spend our time in the ocean.
0:08:22 > 0:08:25Kite surfing, climbing waterfalls. I mean, that's the brief, isn't it?
0:08:25 > 0:08:27It's inspired by... My dad inspired me,
0:08:27 > 0:08:29he's the most influential man in my life.
0:08:29 > 0:08:31Unfortunately, he passed away last year.
0:08:31 > 0:08:33I just want to honour my dad, just want to do it...
0:08:33 > 0:08:36I want to be happy with it, make him happy, make my family proud.
0:08:36 > 0:08:39Matt, I think he'd be proud of you already, son.
0:08:39 > 0:08:40Thank you very much.
0:08:43 > 0:08:47- MONICA:- Matt's dish is intriguing, but that's always Matt for me.
0:08:48 > 0:08:50He does things to food that makes you sort of sit up
0:08:50 > 0:08:52and pay attention.
0:08:53 > 0:08:57This time, it's moss-infused sea bream. Never had that before.
0:08:57 > 0:09:02Moss is the flavour of earth, it's almost like a stale smell.
0:09:02 > 0:09:05When it's in situ, it smells divine.
0:09:05 > 0:09:07The question is, will it work with this dish?
0:09:10 > 0:09:1422-year-old senior chef de partie Louisa
0:09:14 > 0:09:17has stood out with her work rate
0:09:17 > 0:09:20and intensely flavoured sauces.
0:09:20 > 0:09:24She secured her semifinal place with a standout dessert.
0:09:24 > 0:09:28So, my last round was probably one of the best rounds so far.
0:09:28 > 0:09:31It's just crazy to hear them kind of comments,
0:09:31 > 0:09:34and it just really boosts you to do better.
0:09:38 > 0:09:40Kept my dish quite classical today.
0:09:40 > 0:09:42I've got lamb - lamb cannon.
0:09:42 > 0:09:44I'm making dauphinoise potato,
0:09:44 > 0:09:47fresh peas, I'm also going to make a lamb sauce.
0:09:47 > 0:09:48OK, why classical today, then?
0:09:48 > 0:09:51I started off doing very classical dishes when I first became a chef.
0:09:51 > 0:09:52When I met my partner,
0:09:52 > 0:09:55I met him in my first job that I had with him -
0:09:55 > 0:09:57this dish is dedicated to him a little bit.
0:09:57 > 0:09:59When we went on our first date in Bournemouth, we had lamb.
0:09:59 > 0:10:02First-ever potato dish I ever learned how to cook as a chef
0:10:02 > 0:10:05is dauphinoise potato, so that's why I'm cooking that.
0:10:05 > 0:10:08- This is very personal.- Yeah. I'm going to really enjoy doing it
0:10:08 > 0:10:10as well cos it's some really nice things on the plate
0:10:10 > 0:10:13- and some of my favourite things to eat as well as cook.- Nice dish.
0:10:13 > 0:10:15- Thank you, Louisa.- Thank you. - Thank you.
0:10:18 > 0:10:19I love the sound of this.
0:10:19 > 0:10:22Lamb, with garlic, dauphinoise potatoes.
0:10:22 > 0:10:24A dream made in heaven.
0:10:26 > 0:10:28Dauphinoise potatoes is one of the first things
0:10:28 > 0:10:30we learn at catering school.
0:10:30 > 0:10:32Done well - sensational.
0:10:32 > 0:10:34You want the potatoes to be lightly cooked,
0:10:34 > 0:10:36the cream to be beautifully reduced.
0:10:38 > 0:10:41And of course you want the flavour of garlic and a little bit of nutmeg
0:10:41 > 0:10:42just running through it as well.
0:10:43 > 0:10:44Can't wait.
0:10:49 > 0:10:53Chefs, you have just 30 minutes left, please.
0:10:56 > 0:11:0121-year-old sous-chef Craig is the youngest semifinalist.
0:11:01 > 0:11:05Right from the start, he's demonstrated focus
0:11:05 > 0:11:06and flavourful cooking.
0:11:08 > 0:11:10We're down to the final eight chefs now,
0:11:10 > 0:11:13so the competition has just stepped up another gear.
0:11:14 > 0:11:17Hopefully, fingers crossed, I've got a few tricks in the bag
0:11:17 > 0:11:19that I can sort of pull out, and see me through.
0:11:19 > 0:11:23Today, Craig is making flapjack.
0:11:23 > 0:11:25Craig's going to be dissecting it and breaking it down
0:11:25 > 0:11:28into all types of different areas.
0:11:28 > 0:11:30We've got a biscuit, we've got a cake,
0:11:30 > 0:11:32we've got a traditional flapjack.
0:11:32 > 0:11:36There's an oat caramel ice-cream, and we've got a gel as well.
0:11:36 > 0:11:40I've no idea what it's going to look like, but I like the sound of it.
0:11:40 > 0:11:42Churning my ice cream.
0:11:42 > 0:11:44A bit of dry ice, so it'll freeze really, really quickly.
0:11:48 > 0:11:49You having fun, Chef?
0:11:49 > 0:11:51Ah, it's another day at the office.
0:11:51 > 0:11:53GREGG LAUGHS
0:11:53 > 0:11:54Brilliant!
0:11:54 > 0:11:57- MONICA:- There's going to be a bit of skill in this dish.
0:11:57 > 0:11:59I expect nothing less from Craig.
0:12:00 > 0:12:02He is one talented chef in this kitchen.
0:12:05 > 0:12:07Why is this so special to you?
0:12:07 > 0:12:09It's inspired by my mum.
0:12:09 > 0:12:12Flapjack was, like, one of the first things I remember cooking.
0:12:12 > 0:12:15It must have been probably when I was about five years old,
0:12:15 > 0:12:16I remember sat on top of the counter,
0:12:16 > 0:12:18mum had a big green sort of saucepan, all the butter
0:12:18 > 0:12:21and the syrup melting in there, and it was sort of
0:12:21 > 0:12:23- a vivid memory, almost.- Is that one of your earliest memories?
0:12:23 > 0:12:27- Probably, yeah.- Lovely story, lovely recipe.- Thank you.
0:12:28 > 0:12:31Yeah, I've got a bit of a mission on today. I've got loads to do.
0:12:31 > 0:12:34Originally from Hull,
0:12:34 > 0:12:3727-year-old sous-chef Jamie has excelled
0:12:37 > 0:12:42with his daring flavour combinations from around the world.
0:12:42 > 0:12:44Marcus said to me,
0:12:44 > 0:12:46after the show-stopper, that I've raised the bar.
0:12:47 > 0:12:50I just need to make sure that my cooking stays consistent,
0:12:50 > 0:12:52but interesting at the same time.
0:12:55 > 0:12:57What are you making, Jamie?
0:12:57 > 0:13:00A Spanish fried fish dish, so pescaito frito,
0:13:00 > 0:13:04using the special dusting flour that they use in Andalusia to coat fish.
0:13:04 > 0:13:05The fish I'm going to use is plaice,
0:13:05 > 0:13:08and that's going to be served with a courgette and basil puree,
0:13:08 > 0:13:09and then a little potato salad.
0:13:09 > 0:13:11It has jasmine running through the dish.
0:13:11 > 0:13:13If you ever go to Seville in the summer,
0:13:13 > 0:13:16it's like searingly hot heat, and then the streets are just perfumed
0:13:16 > 0:13:18with this really strong smell of jasmine flowers.
0:13:18 > 0:13:20Who's the dish inspired by, Jamie?
0:13:20 > 0:13:22So, it's inspired by my girlfriend, Maria.
0:13:22 > 0:13:25- How?- So, I've not really travelled very much to Spain,
0:13:25 > 0:13:28but since I met Maria I've really been indulged in their culture,
0:13:28 > 0:13:30their way of life, everything about the country, really,
0:13:30 > 0:13:31I've just sort of absorbed it
0:13:31 > 0:13:33and I've really taken to it, I really love it.
0:13:37 > 0:13:40Breaded plaice is something that we're very familiar with.
0:13:40 > 0:13:41Especially in this country.
0:13:43 > 0:13:45And it's a very simple thing to do.
0:13:45 > 0:13:47- MONICA:- But it's also very easy to overcook fish
0:13:47 > 0:13:49that's cooked this way.
0:13:50 > 0:13:53Jasmine - this is the intriguing part about this dish.
0:13:53 > 0:13:56The jasmine flower - some of them can be poisonous
0:13:56 > 0:13:59and give you food poisoning, and there are others that are edible.
0:14:03 > 0:14:05Gloucestershire-based junior sous-chef Tom
0:14:05 > 0:14:08has fought hard throughout the competition,
0:14:08 > 0:14:13and earned his semifinal place with a well-executed veal
0:14:13 > 0:14:15and sweetbread dish.
0:14:15 > 0:14:18I think that you have to have a sense of self-belief.
0:14:18 > 0:14:20If you don't try and win, then you're not going to win,
0:14:20 > 0:14:23so you've got to believe that you can win.
0:14:25 > 0:14:27Who has inspired your dish today?
0:14:27 > 0:14:30So, my dish is inspired by my grandad.
0:14:30 > 0:14:33He was a great man and always helped everyone,
0:14:33 > 0:14:35and he helped bring up me and my sister for a while.
0:14:35 > 0:14:37OK, so what's the dish, then, Tom?
0:14:37 > 0:14:40So, my grandad's favourite food was fish,
0:14:40 > 0:14:42so I've decided to cook turbot,
0:14:42 > 0:14:44cos I think that's the best fish in the sea, for me.
0:14:44 > 0:14:46And my grandad used to grow lots of veg in the garden
0:14:46 > 0:14:49and used to always go picking leeks out and stuff,
0:14:49 > 0:14:51so I thought leeks would be a great thing to use.
0:14:51 > 0:14:55Well, you know, we absolutely loved your last plate of food, the veal.
0:14:55 > 0:14:58For me, the presentation was something that needs working on.
0:14:58 > 0:15:00- Have you taken that on board for this?- Yes, definitely.
0:15:00 > 0:15:02I know exactly in my head how I want it to look, and I'm going to
0:15:02 > 0:15:05stick to that and I think it's going to look quite smart.
0:15:05 > 0:15:08- GREGG:- How important is it that you do Grandad proud with this?
0:15:08 > 0:15:10It's massive. I really want to do him proud.
0:15:10 > 0:15:12I mean, he's no longer with us, but for my grandma,
0:15:12 > 0:15:14who still is with us, it'll be great for her to see.
0:15:14 > 0:15:17- All right, then. Get cracking, Tom. - GREGG:- Good on Grandad.
0:15:21 > 0:15:23- MONICA:- Fish like turbot is beautiful,
0:15:23 > 0:15:24especially cooked on the bone.
0:15:24 > 0:15:26He does have to be sure, though,
0:15:26 > 0:15:29when he removes the fillets off the bone to serve,
0:15:29 > 0:15:31that none of those bones are still stuck in it.
0:15:32 > 0:15:34This sounds like a very simple-sounding dish,
0:15:34 > 0:15:37but I like the ideas of all the different types of leek.
0:15:38 > 0:15:41Leek puree, smoked leeks, and a leek fondant as well.
0:15:43 > 0:15:45It could look really interesting,
0:15:45 > 0:15:48as long as he gets that presentation perfect.
0:15:50 > 0:15:51Guys, last five minutes!
0:16:07 > 0:16:10- Tom, you've got about 90 seconds. - Yeah.- You've got nothing on a plate.
0:16:26 > 0:16:28Stop! Time's up.
0:16:31 > 0:16:32Thank you.
0:16:34 > 0:16:37Boy, that was a hard one, mate.
0:16:37 > 0:16:39I swear to God, that was hard.
0:16:42 > 0:16:45Inspired by his Spanish girlfriend Maria,
0:16:45 > 0:16:50Jamie has cooked pescaito frito - plaice fried in Spanish flour -
0:16:50 > 0:16:51a courgette and basil puree...
0:16:52 > 0:16:56..served with potato, crab and jasmine-pickled apple salad,
0:16:56 > 0:16:59plaice crackling, fried courgette flowers
0:16:59 > 0:17:03and a dressing of basil oil, fresh apple juice and gin.
0:17:04 > 0:17:08To present, he's using jasmine water over dry ice.
0:17:09 > 0:17:11- GREGG:- Aha!
0:17:11 > 0:17:12Steaming bull!
0:17:25 > 0:17:28I love the look of the dish, and I like this - this theatre,
0:17:28 > 0:17:30this sort of meadow with the bull in it,
0:17:30 > 0:17:33and the jasmine smell coming through. I like that.
0:17:33 > 0:17:37This alcoholic dressing you've got here, that's very unusual.
0:17:37 > 0:17:40It's practically raw gin with some oil sitting through it.
0:17:40 > 0:17:42But I like your cookery. I like what you've done,
0:17:42 > 0:17:44I like the crumb that goes around the fish -
0:17:44 > 0:17:47it's got a nice, crunchy texture to it. Puree's lovely,
0:17:47 > 0:17:49and the crab meat is a lovely little surprise.
0:17:51 > 0:17:53I love this fish!
0:17:53 > 0:17:56With basil and bits of apple, and fried courgette flower -
0:17:56 > 0:17:58I think it's beautiful.
0:17:58 > 0:18:02I think this is a really crackingly clever dish, full of inventiveness,
0:18:02 > 0:18:05full of creativity, and it's delicious.
0:18:06 > 0:18:07Well done, Maria.
0:18:09 > 0:18:12Jamie, I love the way your fish dish looks.
0:18:12 > 0:18:14Basil and courgette puree is one of my favourites.
0:18:14 > 0:18:17Oh, it sings on the plate with this fish.
0:18:17 > 0:18:20It's a wonderful, light plate of food.
0:18:20 > 0:18:22Thoroughly enjoyed your main course, Jamie.
0:18:25 > 0:18:28Yeah, I'd love to get straight through today.
0:18:28 > 0:18:30Everything that I could do has been done,
0:18:30 > 0:18:34so I just need somebody else to seriously mess up, or...
0:18:37 > 0:18:41Leo, inspired by his Greek-Cypriot heritage,
0:18:41 > 0:18:44has cooked roasted rump of lamb, served with green bean,
0:18:44 > 0:18:46lovage and feta salad,
0:18:46 > 0:18:49a cumin and garlic chickpea puree,
0:18:49 > 0:18:51and finished with a lamb sauce.
0:19:04 > 0:19:07I think the lamb is wonderfully cooked - love it.
0:19:07 > 0:19:09And the sauce is also fabulous.
0:19:09 > 0:19:12The feta goes very well, and that Greek yoghurt underneath it
0:19:12 > 0:19:14is very light - I'd like a bit more of that.
0:19:14 > 0:19:16But when you tell me it's about your heritage
0:19:16 > 0:19:18of Greece, which is a place I love,
0:19:18 > 0:19:21you have amazing products coming from Greece.
0:19:21 > 0:19:24I just don't find I'm having the heart of Greece here in this plate
0:19:24 > 0:19:27of food - and why have you held back? I think there's so much more
0:19:27 > 0:19:29that you could have brought to this plate of food.
0:19:31 > 0:19:33The dish lacks punch for me.
0:19:33 > 0:19:36And I find it very simple.
0:19:36 > 0:19:40I just wanted at this stage in the semifinal a little bit more oomph,
0:19:40 > 0:19:41a bit more energy in the dish.
0:19:41 > 0:19:43And some more surprises, Leo.
0:19:45 > 0:19:48It's a beautifully flavoured dish. I particularly like
0:19:48 > 0:19:51what you've done to those chickpeas. I'd like you to play some more.
0:19:51 > 0:19:54I really would. I'd like you to let your imagination
0:19:54 > 0:19:55go a little bit wild.
0:20:02 > 0:20:05I like his cooking but he's not quite getting the grasp of this...
0:20:05 > 0:20:08- It's too safe.- Yeah.- It's too safe.
0:20:08 > 0:20:10No, I didn't impress them as much as I thought.
0:20:11 > 0:20:14I really don't want to cook again today. I don't think any of us
0:20:14 > 0:20:16want to cook again today. It's been a long day.
0:20:16 > 0:20:20Inspired by his grandad, Tom has cooked turbot on the bone,
0:20:20 > 0:20:27served with a leek puree, confit leeks, smoked leeks and hazelnuts,
0:20:27 > 0:20:29finished with a seaweed-infused fish sauce.
0:20:32 > 0:20:33I'm really pleased, Tom,
0:20:33 > 0:20:35that you've worked on the presentation of your food day.
0:20:35 > 0:20:38That is a lovely plate of food, beautifully presented.
0:20:47 > 0:20:50Turbot cooked on the bone, beautifully done.
0:20:50 > 0:20:53Great leek cookery. There's a lovely sharpness and acidity
0:20:53 > 0:20:56that comes through your sauce as well. I would be really happy
0:20:56 > 0:20:58to have this served to me in a restaurant.
0:20:58 > 0:21:00I'd thoroughly enjoy it.
0:21:00 > 0:21:01That's a good bit of cookery, that, Tom.
0:21:04 > 0:21:06I think it's a tasty plate of food.
0:21:06 > 0:21:09Love the puree, the leek puree you have underneath the fish.
0:21:09 > 0:21:12Also enjoying the sauce and the creamy little bit of sharpness.
0:21:12 > 0:21:14And the hazelnuts. There's not too many.
0:21:14 > 0:21:16But it brings a nice texture to it.
0:21:16 > 0:21:17I think the plate looks OK.
0:21:17 > 0:21:21It tastes great. I love the flavours that you've brought to your dish.
0:21:23 > 0:21:26Turbot's a big, meaty fish, and yours is beautiful.
0:21:26 > 0:21:28It's soft, it's almost buttery, it's lovely.
0:21:28 > 0:21:30I love that sauce.
0:21:30 > 0:21:33I'm still not sold on the presentation,
0:21:33 > 0:21:34Tom, I'm really sorry.
0:21:34 > 0:21:37It looks a little tossed across the top.
0:21:37 > 0:21:40And I'm not convinced that's the best way to serve it.
0:21:40 > 0:21:43That's secondary because the flavours, however, are great.
0:21:47 > 0:21:51I'm happy with the dish I put out. Whether or not it gets me through,
0:21:51 > 0:21:53I don't know because there's great dishes out there, so...
0:21:55 > 0:21:57Steven's fish and chips,
0:21:57 > 0:22:02inspired by his nana, consists of John Dory rolled in batter scraps,
0:22:02 > 0:22:05mushy peas, pea puree,
0:22:05 > 0:22:08pastry cigars filled with a preserved lemon pomme puree...
0:22:09 > 0:22:12..pomme souffle, and a herb oil tartare sauce,
0:22:12 > 0:22:14topped with crispy shallots.
0:22:14 > 0:22:18The dish is finished with a pea juice and herb oil dressing.
0:22:20 > 0:22:21Before I dig into this,
0:22:21 > 0:22:24can I just say I think this is an absolutely lovely looking dish?
0:22:24 > 0:22:27- It's so pretty. - Thank you very much.
0:22:34 > 0:22:36That is a fantastic fish and chips.
0:22:36 > 0:22:38- Thank you very much.- That is great.
0:22:38 > 0:22:43The fish in a batter crumb, I think, is inspired.
0:22:43 > 0:22:46You've got the crisp of chip going on in your pomme souffle,
0:22:46 > 0:22:50tang of tartare sauce, sweetness of pea, crisp of potato chips,
0:22:50 > 0:22:52softness of chips, I love it.
0:22:52 > 0:22:57- Can you tell?- Yeah, thank you very much. Cheers.
0:22:57 > 0:23:00It's not fish and chips, in the term of fish and chips.
0:23:00 > 0:23:01But I LOVE it.
0:23:01 > 0:23:03It is beautiful.
0:23:03 > 0:23:06It really is very clever.
0:23:06 > 0:23:07You're taking a traditional dish
0:23:07 > 0:23:10and you've turned it into a fine-dining plate of food.
0:23:10 > 0:23:12You've got a lovely pea puree on the side.
0:23:12 > 0:23:14You've got mushy peas the way they should be.
0:23:14 > 0:23:16Badly coloured but taste great.
0:23:16 > 0:23:18Fish is beautifully cooked.
0:23:18 > 0:23:22A tartare sauce that is completely unusual but tastes of tartare sauce.
0:23:22 > 0:23:24Very clever, very, very nice.
0:23:24 > 0:23:26- I love it.- Thank you very much.
0:23:27 > 0:23:31The scraps and batter that you've covered the fish in,
0:23:31 > 0:23:32I love the crunch of it.
0:23:32 > 0:23:34I think it's very cool
0:23:34 > 0:23:38and a really great way to sort of honour your granny.
0:23:46 > 0:23:48I want to be in the top two more than anything.
0:23:51 > 0:23:52Smashed it.
0:23:52 > 0:23:54But two out of eight's quite slim, like,
0:23:54 > 0:23:56you need to produce something amazing.
0:23:56 > 0:23:58I feel like I did that.
0:23:58 > 0:24:00So, we'll see. See how it goes.
0:24:02 > 0:24:05- He's so happy.- It's going to be hard work picking two out of this lot.
0:24:07 > 0:24:10Louisa has made lamb cannon,
0:24:10 > 0:24:13served with dauphinoise potato,
0:24:13 > 0:24:15caramelised onion puree,
0:24:15 > 0:24:19fresh peas, crispy onion rings and sauce vierge,
0:24:19 > 0:24:23finished with garlic flowers and a lamb sauce.
0:24:39 > 0:24:45Louisa, this is possibly the most restrained dish I've seen from you.
0:24:45 > 0:24:48Like the presentation, very pretty.
0:24:48 > 0:24:51I do find the portion of the dauphinoise is very big,
0:24:51 > 0:24:54compared to the protein that's on here.
0:24:54 > 0:24:56The lamb is perfectly cooked, nicely seasoned.
0:24:56 > 0:24:59That sauce, another fab sauce from you.
0:24:59 > 0:25:01I think the dauphinoise is cooked well.
0:25:01 > 0:25:03I'd like it to be a bit more creamy.
0:25:03 > 0:25:04I think it needs just a touch more seasoning.
0:25:06 > 0:25:07There's a lot of potato,
0:25:07 > 0:25:09and not a great deal of lamb,
0:25:09 > 0:25:11which slightly disappoints me and, I'll tell you why,
0:25:11 > 0:25:14because that is absolutely delicious.
0:25:15 > 0:25:18The sauce is rich and deep.
0:25:18 > 0:25:20Your dauphinoise has got the hint of garlic.
0:25:20 > 0:25:23I would like a little bit more lamb, please!
0:25:25 > 0:25:27That dauphinoise is not good. In fact, it's quite average.
0:25:27 > 0:25:30The rest of the plate is excellent.
0:25:30 > 0:25:34The lamb is cooked beautifully. The peas are delicious.
0:25:34 > 0:25:36The puree on the plate has a big flavour.
0:25:36 > 0:25:39Classical food comes with big power flavour.
0:25:39 > 0:25:41That was my memory of cooking classical food,
0:25:41 > 0:25:42and you've done that.
0:25:47 > 0:25:48I did it as well as I could.
0:25:48 > 0:25:51The dauphinoise just let me down, really gutted about that.
0:25:51 > 0:25:54But... You know, chin up.
0:25:54 > 0:25:56Carry on.
0:25:56 > 0:25:58- Good?- Yeah. Better start planning the next dish.
0:25:59 > 0:26:01SHE SIGHS
0:26:03 > 0:26:07Inspired by his father and his love of the Lake District,
0:26:07 > 0:26:10Matt has cooked sea bream stuffed with a morel
0:26:10 > 0:26:13and wild boar pancetta duxelles,
0:26:13 > 0:26:15a wild boar dashi gel,
0:26:15 > 0:26:17cavolo nero stems,
0:26:17 > 0:26:19sauteed morels,
0:26:19 > 0:26:21potato pebbles, edible moss,
0:26:21 > 0:26:25Finished with a chicken jus and a moss reduction.
0:26:25 > 0:26:30The plate is served with a moss dashi, poured over dry ice.
0:26:32 > 0:26:35I like it, I love it. I think the idea is the mist
0:26:35 > 0:26:37coming off the waterfall with the perfume of the moss
0:26:37 > 0:26:39that sits on the rocks.
0:26:39 > 0:26:41I assume that's what you're trying to achieve here. Impressive.
0:26:49 > 0:26:51I can sum this up in one word.
0:26:51 > 0:26:53And that's outstanding.
0:26:54 > 0:26:59That is a stunning, stunning piece of work.
0:26:59 > 0:27:03In every way. The wild boar inside the fish works a delight.
0:27:03 > 0:27:06It really does enhance that lovely flavour of the fish.
0:27:06 > 0:27:10And the kombu being poured over it and giving you that smell
0:27:10 > 0:27:12is clever, interesting,
0:27:12 > 0:27:15and I think you've hit the nail on the head.
0:27:15 > 0:27:17Thank you so much. It means a lot. Thank you.
0:27:18 > 0:27:22The sea bream is well-cooked. The sauce is nice.
0:27:22 > 0:27:25I quite like the texture of this moss.
0:27:25 > 0:27:27It's almost like it's been sort of deep-fried.
0:27:27 > 0:27:29Yeah? Quite crispy.
0:27:29 > 0:27:31Everything's been cooked nicely.
0:27:31 > 0:27:33Delicious plate of food.
0:27:33 > 0:27:34- It's very clever.- Thank you.
0:27:36 > 0:27:39Once you start bringing up mist from a waterfall around your dish,
0:27:39 > 0:27:42you've got to make sure you deliver and, for me, personally,
0:27:42 > 0:27:45I think you absolutely deliver on this.
0:27:45 > 0:27:47The fish is cooked brilliantly.
0:27:47 > 0:27:49It's flaking, as well.
0:27:49 > 0:27:52That gel starts off sweet and ends up smoky.
0:27:52 > 0:27:55I think they're brilliant flavours, I think it looks fantastic.
0:27:55 > 0:27:59Flavours that I have never experienced before.
0:27:59 > 0:28:01You've got great imagination.
0:28:01 > 0:28:03I am really, really taken by that.
0:28:06 > 0:28:08You can't get better than that. That was amazing.
0:28:08 > 0:28:10I hope he's proud.
0:28:10 > 0:28:11I just wish he was here to see it.
0:28:13 > 0:28:16It's really good, just to sort of honour his legacy.
0:28:18 > 0:28:21Gareth's dish, inspired by his mother,
0:28:21 > 0:28:23is gooseberry floating islands,
0:28:23 > 0:28:28topped with gooseberry chutney, granola, fresh gooseberries,
0:28:28 > 0:28:32a yoghurt tuile, on an elderflower creme anglaise
0:28:32 > 0:28:35and served with a gooseberry ice lolly.
0:28:49 > 0:28:54I really like the gooseberry ice lolly that you have there.
0:28:54 > 0:28:57I like the idea of the granola on top for the texture.
0:28:57 > 0:29:00I just find this is a really poor
0:29:00 > 0:29:02anglaise you have, your custard.
0:29:02 > 0:29:04It's almost, look... It's wishy-washy.
0:29:04 > 0:29:06It's like water.
0:29:06 > 0:29:08And that's why your floating islands aren't floating.
0:29:10 > 0:29:13I'm a massive fan of gooseberries. I like the sweet sharpness of them.
0:29:13 > 0:29:14I think that's very nice indeed.
0:29:14 > 0:29:17I think you have created here a very different sort of dessert.
0:29:17 > 0:29:20Not the most delicate of floating island desserts I've ever seen.
0:29:20 > 0:29:23Could be smarter. Your flavour combinations, though,
0:29:23 > 0:29:24I think are lovely. I kind of agree with Mum.
0:29:24 > 0:29:27I think it's about time we resurrected the gooseberry.
0:29:28 > 0:29:31The idea's good but the execution is poor.
0:29:31 > 0:29:34I've got a thin custard, first of all, and, secondly,
0:29:34 > 0:29:36it's never going to float with all that granola and chutney
0:29:36 > 0:29:39sitting on top of it. I think this could have been better, Gareth.
0:29:39 > 0:29:41I think the story is great but I think your dish
0:29:41 > 0:29:43could have been a lot better.
0:29:47 > 0:29:49I feel quite gutted, actually. Quite deflated
0:29:49 > 0:29:51cos I know how good that dish could be.
0:29:51 > 0:29:54Next time round, I have to show them I can execute dishes perfectly.
0:29:57 > 0:30:00Inspired by childhood memories of baking with his mother,
0:30:00 > 0:30:05Craig has made a deconstructed flapjack, sauteed oat biscuit,
0:30:05 > 0:30:11roasted oat ice cream in a butter tuile, date sponge, date puree,
0:30:11 > 0:30:13and a golden syrup gel.
0:30:20 > 0:30:22You've got all the flavours, the oats,
0:30:22 > 0:30:24the maple syrup coming through,
0:30:24 > 0:30:26even the dates. It's just a bit of indulgence
0:30:26 > 0:30:28and to have the underlying
0:30:28 > 0:30:31flavours of the flapjack is fab.
0:30:33 > 0:30:36I like brown desserts.
0:30:36 > 0:30:40They are my favourite. That is a beautiful beige and brown dessert.
0:30:40 > 0:30:42And it's made me very, very happy indeed.
0:30:44 > 0:30:46You've elevated this dish
0:30:46 > 0:30:49to a height that is way beyond the flapjack.
0:30:49 > 0:30:51The ice cream is great in the centre.
0:30:51 > 0:30:53The oat ice cream, because it just brings the freshness
0:30:53 > 0:30:56and the lightness to the dish. Because it is very rich.
0:30:56 > 0:31:00But we like that. I really, really like this dish.
0:31:00 > 0:31:02It's a very difficult thing to get right
0:31:02 > 0:31:03and you've absolutely nailed it.
0:31:03 > 0:31:04Thank you.
0:31:07 > 0:31:10I'd be absolutely devastated if I had to cook again.
0:31:12 > 0:31:15Friday, two chefs to go through next, it's brutal.
0:31:15 > 0:31:18- Told you you'd do it.- There's only two of us, isn't there?
0:31:18 > 0:31:20But, yeah, I don't know if I'm going to get through.
0:31:20 > 0:31:21Hopefully that was enough.
0:31:23 > 0:31:25I realise that we've chosen
0:31:25 > 0:31:27a fantastic eight chefs for our semifinal.
0:31:28 > 0:31:33And the people that you dedicated those dishes to, I think,
0:31:33 > 0:31:34would be extremely proud.
0:31:36 > 0:31:37Thank you, chefs.
0:31:37 > 0:31:38Thank you.
0:31:49 > 0:31:52I know four I would like to put through.
0:31:56 > 0:31:58Well, we've got brilliant semifinalists.
0:31:58 > 0:32:00But two... Just two?
0:32:01 > 0:32:04Best dishes from these eight? That's tough.
0:32:04 > 0:32:05This is not going to be easy.
0:32:05 > 0:32:08I have definitely four chefs that I really like.
0:32:08 > 0:32:10I think they have done great today.
0:32:10 > 0:32:12- GREGG:- I loved Steven's fish and chips.
0:32:12 > 0:32:13- MARCUS:- Yes.
0:32:13 > 0:32:16I thought it was brilliant. Brilliant concept.
0:32:16 > 0:32:17Familiar fish and chips
0:32:17 > 0:32:21in the poshest style you've ever seen. I thought it was brilliant.
0:32:21 > 0:32:22- MONICA:- I really enjoyed this dish.
0:32:22 > 0:32:26And I just love Steven, the way he cooks and he just smiles.
0:32:26 > 0:32:28He's a great chef. I think he did great today.
0:32:28 > 0:32:30Great piece of fish cookery.
0:32:30 > 0:32:32With a classic dish of fish and chips.
0:32:32 > 0:32:34Beautifully executed, great ideas.
0:32:34 > 0:32:38Diverse, different and very much close to his heart.
0:32:38 > 0:32:39Who else did you like?
0:32:39 > 0:32:41- MONICA:- I liked Matt's dish.
0:32:41 > 0:32:44Matt, with the waterfall and the ocean.
0:32:44 > 0:32:46To be able to capture that in this plate of food,
0:32:46 > 0:32:48I thought, was genius. It was a great plate of food.
0:32:48 > 0:32:52- GREGG:- It was just one of the most stunning dishes I have ever seen.
0:32:52 > 0:32:54The whole thing was a presentation of brilliance.
0:32:54 > 0:32:57That's the Matt I've been waiting for.
0:32:57 > 0:32:58Absolutely outstanding.
0:32:59 > 0:33:02I love Craig's desserts.
0:33:02 > 0:33:04Flapjack reinvented.
0:33:04 > 0:33:05What a fabulous chef.
0:33:05 > 0:33:08- GREGG:- Every single one of those aspects was delicious on its own,
0:33:08 > 0:33:10delicious combined,
0:33:10 > 0:33:12and just brilliant.
0:33:12 > 0:33:14- MONICA:- Very artistic, very clever.
0:33:14 > 0:33:17A lot of thought went into creating this dessert.
0:33:17 > 0:33:18Craig really impressed me today.
0:33:19 > 0:33:21- GREGG:- Jamie is a class act.
0:33:21 > 0:33:24I thought the flavour combinations, the look of the dish, it was new,
0:33:24 > 0:33:26it was different, it was vibrant.
0:33:26 > 0:33:28And I found it very, very exciting.
0:33:28 > 0:33:31I agree. Jamie's dish was great fun.
0:33:31 > 0:33:33Lovely textures, great ideas.
0:33:33 > 0:33:35And Jamie always comes to the kitchen with a surprise,
0:33:35 > 0:33:36when he puts a dish on the table.
0:33:36 > 0:33:38He hasn't failed yet.
0:33:38 > 0:33:39And he's still delivering it.
0:33:39 > 0:33:41- MONICA:- The cooking of the fish was perfect.
0:33:41 > 0:33:45And the fish itself with that flour for the coating was wonderful.
0:33:49 > 0:33:52- GREGG:- We all agree on who our favourite four chefs are...
0:33:54 > 0:33:57Who is going to be our favourite two?
0:33:58 > 0:34:00It doesn't get any easier, this, does it?
0:34:00 > 0:34:01No.
0:34:17 > 0:34:20It has been hard making a decision.
0:34:20 > 0:34:22It's been a tough day and it's been an even tougher judging.
0:34:25 > 0:34:26One of our favourite dishes...
0:34:37 > 0:34:38..was Matt's.
0:34:39 > 0:34:41- Thank you.- Very well done.
0:34:42 > 0:34:44The other of our favourite dishes...
0:34:49 > 0:34:51..cooked by Steven.
0:34:57 > 0:34:58Fish and chips in a semifinal.
0:35:02 > 0:35:08We found judging just two dishes out of so many good chefs really hard.
0:35:08 > 0:35:10In fact, TOO hard.
0:35:12 > 0:35:13We've got a third favourite.
0:35:23 > 0:35:24Well done, Craig.
0:35:24 > 0:35:25CHEERING AND LAUGHTER
0:35:31 > 0:35:34Matt, Steven, Craig, go on, hop it.
0:35:34 > 0:35:36- We'll see you in the next round. - Thank you very much.
0:35:36 > 0:35:38- Well done.- Thank you.
0:35:38 > 0:35:39Good job, guys.
0:35:46 > 0:35:48Wow! I was not expecting that.
0:35:48 > 0:35:49I was not expecting that at all.
0:35:51 > 0:35:55I was shocked. I was absolutely shocked. Yeah.
0:35:55 > 0:35:56Boom.
0:35:56 > 0:35:57HE LAUGHS
0:35:57 > 0:36:01So happy. And to have that dish get me through
0:36:01 > 0:36:04is just an added bonus, like. It's crazy.
0:36:04 > 0:36:07It was probably the most emotional dish I've ever cooked.
0:36:07 > 0:36:09So many emotions. Mental, it's mental.
0:36:14 > 0:36:18None of you need to be despondent, having to cook again.
0:36:18 > 0:36:20You've now got another chance to prove yourself
0:36:20 > 0:36:22and get yourself through to the next round.
0:36:23 > 0:36:26We've already tasted eight plates of food.
0:36:26 > 0:36:31What we want from you now is something light and vibrant.
0:36:31 > 0:36:35In fact, we've taken away all the meat and all the fish.
0:36:38 > 0:36:40Two of you at the end of this will be going home.
0:36:42 > 0:36:48You have 1 hour and 15 minutes to create, cook and serve your dish.
0:36:49 > 0:36:51Come up and get your ingredients.
0:36:57 > 0:37:00As well as the wide range of fruit and vegetables,
0:37:00 > 0:37:04the chefs also have herbs, spices, and dairy products.
0:37:07 > 0:37:08I think this is a cracking challenge.
0:37:08 > 0:37:12Personally, I love fruit and veg.
0:37:12 > 0:37:14Being a greengrocer for many, many years, I would do.
0:37:16 > 0:37:20You have to work harder, you have to be far more creative
0:37:20 > 0:37:23to make brilliant dishes with no meat and fish.
0:37:23 > 0:37:25Working with fruit and veg is obviously exciting.
0:37:25 > 0:37:27It gets you going and gets you thinking.
0:37:27 > 0:37:28So, puts you on the spot.
0:37:30 > 0:37:32Obviously, disappointed to be here
0:37:32 > 0:37:35but I've just got to pick myself up and cook good food.
0:37:35 > 0:37:37I'm absolutely exhausted but I'm just going to give it my all
0:37:37 > 0:37:38and proper go for it.
0:37:42 > 0:37:45We've asked our chefs to cook something light and fresh
0:37:45 > 0:37:46and of the moment.
0:37:46 > 0:37:49That doesn't mean boring.
0:37:49 > 0:37:51A lot of our customers in restaurants,
0:37:51 > 0:37:54they are looking for something light and fresh.
0:37:54 > 0:37:56It shouldn't be difficult.
0:37:57 > 0:37:58But when you've got so much to choose from,
0:37:58 > 0:38:00it does play with your mind.
0:38:04 > 0:38:07Louisa, I almost don't want to ask you how you are feeling.
0:38:07 > 0:38:09You disappointed or...?
0:38:09 > 0:38:11Yeah, I'm really upset, actually.
0:38:11 > 0:38:14It's really, really stressful, but I'm going to fight for it.
0:38:14 > 0:38:16- I'm not going down without a fight. - So, what are you going to make?
0:38:16 > 0:38:19I'm thinking I'm going to use some asparagus,
0:38:19 > 0:38:22pan roast the green asparagus in butter.
0:38:22 > 0:38:25And the white asparagus, I'm going to do crispy in the panko.
0:38:25 > 0:38:26I'm going to make an egg yolk puree.
0:38:26 > 0:38:30I've got poached duck egg, roasted mushrooms,
0:38:30 > 0:38:32and some pickled shallots.
0:38:32 > 0:38:36This obviously means a lot to you. Can I ask you why it means so much?
0:38:36 > 0:38:39I want to further my career, I want to do well,
0:38:39 > 0:38:40I want to be the best that I can.
0:38:40 > 0:38:43- It hurts you when you're not, doesn't it?- Yeah.
0:38:47 > 0:38:51Asparagus with egg and mushrooms is a classic mix.
0:38:51 > 0:38:55Knowing Louisa, there is going to be some little surprises in there.
0:38:55 > 0:38:58The pickled shallots and the olives are going to be the integral part of
0:38:58 > 0:39:01this dish. That's what's going to give it a little bit of edge,
0:39:01 > 0:39:02a different flavour.
0:39:04 > 0:39:06This is a lovely Mediterranean-sounding dish.
0:39:10 > 0:39:12Vegetarian food should be a specialty for me, really,
0:39:12 > 0:39:14because my girlfriend is vegetarian.
0:39:14 > 0:39:16On my days off, whenever I cook at home, I never cook meat.
0:39:17 > 0:39:20I don't cook two meals. I just eat vegetarian food.
0:39:21 > 0:39:24Jamie has decided to go down the Mediterranean road
0:39:24 > 0:39:26and base his dish around carrots.
0:39:27 > 0:39:31He's got a carrot puree, and then he's going to make a slaw.
0:39:31 > 0:39:35But the bit that caught our eye was this carrot steak.
0:39:35 > 0:39:38And he's going to cook it gently and then he's going to colour it to
0:39:38 > 0:39:40a beautiful caramelisation in the pan.
0:39:42 > 0:39:44A carrot steak.
0:39:44 > 0:39:46- Yeah.- That's it?- The body of the dish.
0:39:46 > 0:39:48So I'm going to have some nicely whipped up seasoned mascarpone.
0:39:48 > 0:39:52And for texture, I'm going to puff up some of the giant wild rice.
0:39:52 > 0:39:54Right, so there's always more with you.
0:39:54 > 0:39:55There's always more.
0:39:57 > 0:40:00Jamie surprised us before in the competition.
0:40:00 > 0:40:04I'd like to see him give us another one of those great dishes
0:40:04 > 0:40:05we know he can do.
0:40:07 > 0:40:0940 minutes left.
0:40:18 > 0:40:21- So, what have you come up with? - I'm going to do a crispy duck egg.
0:40:21 > 0:40:24And I'm going to serve it with a classic combination of asparagus,
0:40:24 > 0:40:26wild mushrooms, truffle and a pea veloute.
0:40:26 > 0:40:28So, Leo, what are the surprises in your dish?
0:40:28 > 0:40:30It's not necessarily surprises.
0:40:30 > 0:40:33It's all about using these simple ingredients
0:40:33 > 0:40:35and bringing out as much flavour as you can out of them.
0:40:35 > 0:40:37- Are you going through, Leo? - I want to. Definitely.
0:40:37 > 0:40:39- Good luck.- Thank you.
0:40:43 > 0:40:46Leo is going classic with his dish.
0:40:47 > 0:40:50I want to see him give us some surprises now.
0:40:50 > 0:40:51This is when it counts.
0:40:52 > 0:40:55The pea veloute needs to be vibrant and full of colour.
0:40:55 > 0:40:57He's got to be very careful with this
0:40:57 > 0:41:00that he doesn't overcook that egg yolk.
0:41:05 > 0:41:08- What are you cooking for us, Tom? - Confit duck egg,
0:41:08 > 0:41:09which I'm doing in the water-bath.
0:41:09 > 0:41:12Asparagus, mushrooms, a walnut dressing and truffle.
0:41:12 > 0:41:15That sounds just like Leo's dish.
0:41:15 > 0:41:18Yeah, it does. So I am just going to have to be better, then.
0:41:18 > 0:41:21Does this type of challenge, taking away the meat and fish, worry you?
0:41:21 > 0:41:23Does it concern you? Because it's of the moment,
0:41:23 > 0:41:24you've got to think on your feet
0:41:24 > 0:41:27and you've got to come up with something pretty quick.
0:41:27 > 0:41:29No, not really. I feel I'm quite good at thinking on my feet
0:41:29 > 0:41:32and quite relishing the challenge, actually, to be honest with you.
0:41:32 > 0:41:33So you are a fast mover?
0:41:33 > 0:41:37In the mind, not necessarily in the physical department.
0:41:37 > 0:41:40- Nothing wrong with that! - I like that. I like that.
0:41:40 > 0:41:42Some of us have faster minds than others.
0:41:48 > 0:41:50Tom is cooking the duck egg in the water-bath.
0:41:52 > 0:41:55Timing has to be right and the temperature of that water-bath
0:41:55 > 0:41:56has to be spot on.
0:41:56 > 0:41:59As soon as you crack open that egg and it's not cooked right,
0:41:59 > 0:42:00it's going to be a disaster.
0:42:04 > 0:42:07The dish I did this morning wasn't good enough, so if anything,
0:42:07 > 0:42:09I feel lucky I've got that second chance to prove, you know,
0:42:09 > 0:42:12I know what I'm doing and I can cook.
0:42:15 > 0:42:18I know it needs to be light, so I'm going to do kind of like a risotto
0:42:18 > 0:42:21but it's going to be potato instead of risotto rice.
0:42:21 > 0:42:22And I'm going to put through...
0:42:22 > 0:42:26There's going to be feta, peas and sweetcorn as well.
0:42:26 > 0:42:28That's going to be in an onion.
0:42:28 > 0:42:30The rest is kind of work in progress as well.
0:42:30 > 0:42:32- A risotto...- Yeah.
0:42:32 > 0:42:34But you're not using rice, you're going to use potato?
0:42:34 > 0:42:36- Yeah, so, kind of... - How? How are you going to do that?
0:42:36 > 0:42:39I'm not going to wash it. I'm going to keep the starch in the potato.
0:42:39 > 0:42:42I'm going to use that to work it to help thicken it up a bit.
0:42:42 > 0:42:44I like the sound of your dish, Gareth.
0:42:44 > 0:42:45- You got a lot of work to do.- Yes.
0:42:49 > 0:42:53Gareth is using potatoes to make something very similar to a risotto.
0:42:53 > 0:42:55He is also using a stock from sweetcorn,
0:42:55 > 0:42:58which will give it a lovely corn flavour running through it.
0:42:59 > 0:43:01He's taking the simplest of ingredients
0:43:01 > 0:43:03and he's making something that sounds delicious.
0:43:03 > 0:43:06Inventive and creative at the same time.
0:43:07 > 0:43:11I think it's going to be quite a simple presentation.
0:43:11 > 0:43:12Have a little play around, see how it comes out.
0:43:14 > 0:43:17You guys have got five minutes. Five minutes to finish your dish.
0:43:17 > 0:43:19Five minutes to stay in the competition.
0:43:23 > 0:43:26Two minutes. Just two minutes.
0:43:31 > 0:43:33That's it. Time is up.
0:43:35 > 0:43:37Well done, everybody. Well done.
0:43:42 > 0:43:46- Looking good. Yeah. - It's fresh, simple, fresh.
0:43:46 > 0:43:47- Happy?- Yeah.
0:43:48 > 0:43:51Louisa has made poached duck egg
0:43:51 > 0:43:54served with crispy white asparagus in panko crumb,
0:43:54 > 0:43:59grilled green asparagus, fried mushroom, egg yolk emulsion,
0:43:59 > 0:44:04pickled shallots, finished with a truffle and mushroom powder.
0:44:04 > 0:44:06- Looks good.- Thank you.
0:44:06 > 0:44:08Looks good, looks pretty. Let's try it.
0:44:18 > 0:44:22Really enjoying the white asparagus that's been paned and made crispy.
0:44:22 > 0:44:24I absolutely love it.
0:44:24 > 0:44:26The egg brings a richness to it.
0:44:26 > 0:44:28And then you've got these little surprises.
0:44:28 > 0:44:31Pickled shallots. It's the sharpness that needs to cut through the
0:44:31 > 0:44:34richness of the egg, and refreshes the palate.
0:44:35 > 0:44:39- You've given us a great plate of food.- Thank you.
0:44:39 > 0:44:41I don't know who told you to put crispy breadcrumbs around asparagus,
0:44:41 > 0:44:44but that, I think, is inspired.
0:44:44 > 0:44:47Having the little rings of pink pickled shallot
0:44:47 > 0:44:49gives another flavour, one of sharpness.
0:44:49 > 0:44:51We've all dipped asparagus into egg yolk.
0:44:51 > 0:44:53It's a tried and tested combination, however
0:44:53 > 0:44:57you've done more and in my opinion, you have raised this dish.
0:44:58 > 0:45:01I can't fault your cookery. I can't fault your idea.
0:45:01 > 0:45:03And the combination's worked beautifully.
0:45:05 > 0:45:07Well done, you. Good job, Louisa.
0:45:07 > 0:45:10- Nice to see a smile back on your face.- Thank you.
0:45:15 > 0:45:18- Sigh of relief?- Relief. Yeah.
0:45:20 > 0:45:23Gareth has cooked potato risotto with peas,
0:45:23 > 0:45:27sweetcorn and feta in a burnt onion cup,
0:45:27 > 0:45:32roasted baby aubergine, roast peppers, pickled asparagus,
0:45:32 > 0:45:35roasted tomatoes, and a chive oil.
0:45:46 > 0:45:49I think your risotto of potatoes is an inspired idea.
0:45:49 > 0:45:52I do like that with the sweetcorn as well.
0:45:52 > 0:45:56The aubergine with soy on it, that's salty.
0:45:56 > 0:45:59Feta, tomato and pepper.
0:45:59 > 0:46:01It seems like that's the making of a salad.
0:46:03 > 0:46:06I liked the idea of making a risotto with the potatoes and you've used
0:46:06 > 0:46:09feta in there, and the sweetcorn as well.
0:46:09 > 0:46:10The other bits of the garnish,
0:46:10 > 0:46:12especially the sharpness of the tomatoes,
0:46:12 > 0:46:14for me, it doesn't work together.
0:46:15 > 0:46:17There are lovely elements about it.
0:46:17 > 0:46:19I love the freshness of the sweetcorn, I love the peppers,
0:46:19 > 0:46:21the freshness of the tomato,
0:46:21 > 0:46:23the lovely slices of asparagus and the onion.
0:46:23 > 0:46:25You know, you've done some really nice work here.
0:46:25 > 0:46:29But I feel like I've just gone to a buffet with a plate and I've taken
0:46:29 > 0:46:31some things off it and I've just put them on my plate,
0:46:31 > 0:46:32cos I want to eat them.
0:46:35 > 0:46:38I wouldn't say when I finished the dish I was 100% happy with it.
0:46:41 > 0:46:42I tried as hard as I could.
0:46:42 > 0:46:44It just wasn't... It's just one of those days
0:46:44 > 0:46:46where things didn't come together for me.
0:46:46 > 0:46:47One of those days in the office.
0:46:49 > 0:46:52Leo's dish is crispy duck egg topped with truffle,
0:46:52 > 0:46:56served with asparagus, broad beans, courgette,
0:46:56 > 0:47:00pickled asparagus, and finished with a pea veloute.
0:47:03 > 0:47:05Leo, I can see where you're going with your idea,
0:47:05 > 0:47:09but I just feel that the plate is just a little bit all squashed in.
0:47:09 > 0:47:12I just expected that veloute to have a much more vibrant colour.
0:47:26 > 0:47:29The egg is nicely cooked and you've got a lovely runny centre to it,
0:47:29 > 0:47:31but you just don't get a sense of the dish,
0:47:31 > 0:47:34because it's just cramped into this little tiny bowl.
0:47:34 > 0:47:35So nothing really stands out.
0:47:37 > 0:47:39Leo, I love the crispiness of the egg.
0:47:39 > 0:47:40It's cooked perfectly.
0:47:40 > 0:47:43When you cut into it, you can see how beautiful it is.
0:47:43 > 0:47:44It tastes nice.
0:47:44 > 0:47:49The way it looks is just because of the wrong plate here.
0:47:49 > 0:47:50I love your pea veloute.
0:47:50 > 0:47:53I think it's sweet, I love the flavour of that.
0:47:53 > 0:47:55Love the crispy egg and the egg yolk.
0:47:55 > 0:47:59I'm disappointed I don't pick up truffle and the pickled asparagus.
0:48:04 > 0:48:07I'm feeling all right. A little bit on the fence again.
0:48:07 > 0:48:08I just can't do right at the moment.
0:48:08 > 0:48:09I just can't please all three of them.
0:48:12 > 0:48:14Tom has made confit duck yolk,
0:48:14 > 0:48:17grilled white and green asparagus,
0:48:17 > 0:48:20raw white quite asparagus, girolles,
0:48:20 > 0:48:23sliced raw mushrooms, pickled shallots,
0:48:23 > 0:48:25broad beans, walnuts,
0:48:25 > 0:48:28finished with parsley oil and truffle.
0:48:41 > 0:48:44I loved the rich egg yolk going all over the dish.
0:48:44 > 0:48:46That I like. I like the pickled shallot,
0:48:46 > 0:48:48that gives a little sharp sweetness as well.
0:48:49 > 0:48:52That's really it for me.
0:48:52 > 0:48:54The mushrooms, raw, don't give a great deal, just texture.
0:48:54 > 0:48:58I find the broad beans a little too dry, I'm afraid.
0:48:58 > 0:49:00There isn't a great deal to it.
0:49:02 > 0:49:05I quite like it, Tom. I do. I think it's got freshness to it.
0:49:05 > 0:49:07It's light, I like the walnuts on the plate.
0:49:07 > 0:49:10The asparagus is cooked well, the egg is cooked well.
0:49:10 > 0:49:11I like the broad beans and I like the peas.
0:49:11 > 0:49:13I like everything on the plate, to be honest with you.
0:49:13 > 0:49:15If anything, my criticism would be
0:49:15 > 0:49:17just a touch of seasoning but, overall,
0:49:17 > 0:49:19I find the dish... I find it very enjoyable.
0:49:21 > 0:49:23It looks light, it looks refreshing,
0:49:23 > 0:49:25which is what we've asked you to deliver.
0:49:25 > 0:49:26If anything, be careful.
0:49:26 > 0:49:29I ate a lot of the giroles on here. One or two of them were a bit sandy.
0:49:29 > 0:49:32OK? That's me finding fault, because those things can cost you, Tom.
0:49:32 > 0:49:36But I like the way your plate is looking, and I have enjoyed it.
0:49:37 > 0:49:40Well, I wasn't sure, Tom, but the chefs either side of me
0:49:40 > 0:49:41seem more than satisfied.
0:49:48 > 0:49:50Hopefully done enough.
0:49:54 > 0:49:58Finally, it's Jamie, who's made carrot steak,
0:49:58 > 0:50:02served with carrot slaw with orange segments,
0:50:02 > 0:50:04carrot puree, fresh ricotta,
0:50:04 > 0:50:07ricotta fritters and crispy wild rice.
0:50:14 > 0:50:16Jamie, a very interesting idea,
0:50:16 > 0:50:20when you talk about a carrot as a steak, cos it does work.
0:50:20 > 0:50:21I have to say, quite a surprise.
0:50:22 > 0:50:26But it did work. I love the flavour of the carrot steak,
0:50:26 > 0:50:29puree's delicious, the ricotta cheese works a treat, piped on.
0:50:29 > 0:50:31You've got the crunchy ricotta as well.
0:50:31 > 0:50:35And what's really good about this is the refreshing slaw.
0:50:35 > 0:50:37Because there's a little bit of orange running through there
0:50:37 > 0:50:39that just lifts and zings the palate.
0:50:39 > 0:50:42Great combination, great ideas, great textures, a lovely dish.
0:50:42 > 0:50:43Well done, Jamie.
0:50:45 > 0:50:49I've believed for a while now that you are a very, very clever cook
0:50:49 > 0:50:51who thinks slightly differently to most.
0:50:51 > 0:50:53And I think this emphasises it here.
0:50:53 > 0:50:57Cleverness, creativity, and bags of flavour.
0:50:57 > 0:50:59Very good. Very, very good.
0:51:00 > 0:51:03For me, I've enjoyed everything on here,
0:51:03 > 0:51:05from your take on a carrot steak.
0:51:05 > 0:51:07The ricotta which has been deep-fried,
0:51:07 > 0:51:10it just comes together really nicely.
0:51:10 > 0:51:14Really good to see you come back focused on the challenge and really
0:51:14 > 0:51:16deliver what we've asked you to do.
0:51:17 > 0:51:18Thank you.
0:51:27 > 0:51:29I feel so, so happy.
0:51:32 > 0:51:34I don't know where these things keep coming from.
0:51:34 > 0:51:35I'm just staring at a table.
0:51:35 > 0:51:38I saw carrots, I was, like, "Does anybody else need carrots?
0:51:38 > 0:51:40"cos I'm going to take all of these carrots."
0:51:40 > 0:51:43Everyone was like, "No, it's fine. You can have them."
0:51:43 > 0:51:46- Well done, man.- Cheers, guys.
0:51:47 > 0:51:50Thank you so much for the enormous effort you've put into this today,
0:51:50 > 0:51:52and we've tasted some fantastic food.
0:51:55 > 0:51:58Two of you unfortunately are leaving us.
0:51:58 > 0:52:01Thank you for your hard work. Let us now do some judging.
0:52:01 > 0:52:02Off you go.
0:52:11 > 0:52:14- Wow! What a day.- Yeah.
0:52:20 > 0:52:23Well, three are going to go through to the next round.
0:52:23 > 0:52:25Two of them we've got to send home.
0:52:25 > 0:52:27I don't know who that two's going to be.
0:52:27 > 0:52:30When it comes to the final, no-one wants to go.
0:52:30 > 0:52:33You could feel the disappointment oozing off our final five chefs
0:52:33 > 0:52:36that had to cook again, and I absolutely feel for them.
0:52:39 > 0:52:41Louisa was close to tears at the start of this cook.
0:52:41 > 0:52:43I mean, that's how much it means to her.
0:52:43 > 0:52:45She was so disappointed.
0:52:45 > 0:52:47I really enjoyed the dish she gave us.
0:52:47 > 0:52:50She nailed the brief. It was an invention test with lightness and
0:52:50 > 0:52:54freshness and creativity and good cookery, and she did all of that.
0:52:54 > 0:52:57I loved the texture of the white asparagus that had been crumbed.
0:52:57 > 0:53:01She always has little surprises coming through her cooking,
0:53:01 > 0:53:04and that was back in the kitchen this afternoon.
0:53:04 > 0:53:08All three of us absolutely demolished Jamie's dish
0:53:08 > 0:53:13of carrot steak, carrot slaw and the ricotta fritter.
0:53:13 > 0:53:15We loved it. We absolutely loved it. All of us.
0:53:15 > 0:53:17I really think that Jamie's carrot dish
0:53:17 > 0:53:20was the dish of the invention test for me.
0:53:20 > 0:53:24Fabulous dish, especially using such a humble ingredient such as a carrot
0:53:24 > 0:53:26to create something wonderful.
0:53:26 > 0:53:28- GREGG:- I really liked Leo's breadcrumbed egg,
0:53:28 > 0:53:30and I really liked the pea veloute.
0:53:30 > 0:53:32There were some good things on the plate.
0:53:32 > 0:53:35The egg was beautifully coated, the chive oil was delicious,
0:53:35 > 0:53:37and the egg was lovely and runny in the centre.
0:53:37 > 0:53:40But I was slightly underwhelmed by the dish.
0:53:40 > 0:53:42We keep telling Leo he needs to push himself.
0:53:42 > 0:53:45We know he's a good cook, but there's got to be something extra,
0:53:45 > 0:53:47and I still haven't found it.
0:53:48 > 0:53:51- GREGG:- I was slightly disappointed by Tom.
0:53:51 > 0:53:55There was bits of Tom's I enjoyed and bits of Tom's that, frankly,
0:53:55 > 0:53:57I felt a little disappointed by it.
0:53:57 > 0:53:59- MONICA:- I quite enjoyed it. I thought the plate looked nice.
0:53:59 > 0:54:01I thought it was a tasty plate of food. Yeah.
0:54:01 > 0:54:05I thought Tom did a really good job. I quite liked his dish.
0:54:05 > 0:54:07I liked the lightness of it, the freshness of it.
0:54:07 > 0:54:09I thought that Tom had delivered more
0:54:09 > 0:54:13than actually the visual aspect of his dish.
0:54:14 > 0:54:16I don't think Gareth knew really
0:54:16 > 0:54:18what he was going to cook completely.
0:54:18 > 0:54:20I just don't think he did the risotto justice
0:54:20 > 0:54:23and that, for me, was the main element of this dish.
0:54:23 > 0:54:25That was the bit I was so looking forward to.
0:54:25 > 0:54:28I did enjoy the feta and potato and sweetcorn.
0:54:28 > 0:54:30That was my favourite part on the plate.
0:54:30 > 0:54:34I didn't enjoy eating that with the tomatoes and the peppers.
0:54:34 > 0:54:38Quite disappointed, because I actually was quite excited
0:54:38 > 0:54:39to try this dish.
0:54:39 > 0:54:42Yeah, I'd be gutted if I left the competition now.
0:54:42 > 0:54:45A little dip in form and, you know, that puts you in serious trouble.
0:54:47 > 0:54:49I'm not too sure whether I've done enough yet.
0:54:49 > 0:54:51Fingers crossed I have, but I'm not 100% sure.
0:54:53 > 0:54:56To go out any time would be gutting, but, you know, I'm hopeful.
0:54:56 > 0:54:59Put out a plate of food I wanted to cook, so I'm happy.
0:55:01 > 0:55:03I need to remind myself that we're actually,
0:55:03 > 0:55:08the decision we're making here, will result in our final six.
0:55:08 > 0:55:09It's a big call.
0:55:23 > 0:55:27As we said, three of you will be going forward and joining
0:55:27 > 0:55:29Matt, Stephen and Craig.
0:55:29 > 0:55:32Two of you, unfortunately, are leaving us.
0:55:35 > 0:55:38The first chef going through is...
0:55:46 > 0:55:47..Jamie.
0:56:02 > 0:56:05Louisa, you're also staying with us.
0:56:14 > 0:56:17And the final chef we're taking through is...
0:56:27 > 0:56:28..Tom.
0:56:29 > 0:56:31- Sorry, mate.- It's all right. Well done.
0:56:32 > 0:56:34Well done. You should be proud of yourselves.
0:56:34 > 0:56:37Gentlemen, we'll say goodbye to you. Thank you very much.
0:56:43 > 0:56:45It's been a brilliant experience.
0:56:45 > 0:56:47It's been one of the best experiences anyone could ask for.
0:56:51 > 0:56:52I'm gutted, but I'm happy at the same time
0:56:52 > 0:56:54cos of what I've achieved here.
0:56:55 > 0:56:57After all this, I'll come out stronger.
0:56:59 > 0:57:01When you think it's tough in the kitchen,
0:57:01 > 0:57:03you'll think back to moments in this kitchen and you realise, you know,
0:57:03 > 0:57:05life's not so tough.
0:57:06 > 0:57:08You are in the final six.
0:57:12 > 0:57:16It's a tough day. Every day is going to be a tough day from now on in,
0:57:16 > 0:57:20but I am absolutely delighted, happy and elated to be in the next round.
0:57:22 > 0:57:25I'm lost for words right now. Feeling emotional.
0:57:25 > 0:57:27One minute I want to cry cos I'm sad
0:57:27 > 0:57:29and the next minute I want to cry cos I'm happy.
0:57:31 > 0:57:35It feels mega. Yeah, it feels so good, such a big day, today.
0:57:35 > 0:57:39Incredibly happy, like over the moon to be in the top six.
0:57:39 > 0:57:42Yeah, and then slightly nervous for what's round the corner.
0:57:47 > 0:57:50Tomorrow night, the semifinals continue
0:57:50 > 0:57:52as the first three chefs take on
0:57:52 > 0:57:55one of the country's most inspiring kitchens.
0:57:55 > 0:57:59Absolutely amazed. You know, it looks exactly the way that we do it.
0:58:00 > 0:58:03Only the best will go through to finals week.
0:58:03 > 0:58:06There is nothing I don't like.
0:58:06 > 0:58:09You've cooked food here that I would consider to be at two-star level.