0:00:03 > 0:00:0848 chefs from across the UK are putting their reputations
0:00:08 > 0:00:10on the line in a bid to become
0:00:10 > 0:00:14Professional MasterChef Champion.
0:00:16 > 0:00:21Tonight, six more hopefuls compete to impress judge Gregg Wallace,
0:00:21 > 0:00:24renowned chef Monica Galetti
0:00:24 > 0:00:28and two Michelin-starred Marcus Wareing.
0:00:31 > 0:00:34It's MasterChef The Professionals.
0:00:34 > 0:00:36Yeah, obviously it would be great to win. I'd love it.
0:00:38 > 0:00:40I'm quite quietly competitive.
0:00:40 > 0:00:43I can't wait to get in the kitchen and cook for the judges.
0:00:44 > 0:00:47You don't enter a competition to go out early on.
0:00:47 > 0:00:50Everyone's going to be pushing hard to prove a point.
0:00:51 > 0:00:53This is a massive opportunity.
0:00:53 > 0:00:57I can't wait to see what they're going to produce.
0:00:57 > 0:01:00They're going to have to come in here and show us something special.
0:01:08 > 0:01:10Monica, 20-minute test.
0:01:10 > 0:01:11They're all going to do your test.
0:01:11 > 0:01:13What are you going to get them to do?
0:01:13 > 0:01:17Today, I'd like our chefs to come and make us a fruit souffle of their
0:01:17 > 0:01:21choice, and a garnish, using any of the ingredients on their bench.
0:01:22 > 0:01:25- Uh-oh.- You know, our chefs have got to be all-rounders.
0:01:25 > 0:01:28We're not wanting a chef who can just cook on the savoury side,
0:01:28 > 0:01:31they have to be able to do pastry and desserts as well.
0:01:31 > 0:01:34It's quite a simple, skilful thing to achieve.
0:01:34 > 0:01:37And it's just the understanding that I think we're looking for
0:01:37 > 0:01:38from our chefs. 20 minutes.
0:01:38 > 0:01:42Beautiful light, fluffy souffle.
0:01:42 > 0:01:43Come on, show me.
0:01:45 > 0:01:48So the first step in getting a souffle right is to make sure they
0:01:48 > 0:01:52butter the mould and get them into the fridge as soon as possible.
0:01:52 > 0:01:55I didn't know you have to stick the buttered mould in the fridge.
0:01:55 > 0:01:57The butter needs to set.
0:01:57 > 0:01:59If it's already melted,
0:01:59 > 0:02:01it's going to mix with the egg whites instead of helping that
0:02:01 > 0:02:05grease come up. Got some pistachios.
0:02:05 > 0:02:07And I'm just going to use it in my souffle mould
0:02:07 > 0:02:10- to give it a bit of texture. - I do think with a souffle, though,
0:02:10 > 0:02:13that our chefs would also need to think that they do need to put
0:02:13 > 0:02:15something else on the side of that mould.
0:02:15 > 0:02:17You could put sugar, you could put chocolate, you could put nuts.
0:02:17 > 0:02:19You could put herbs, if you like.
0:02:19 > 0:02:20It's whatever the chef wants.
0:02:24 > 0:02:28Got the sugar as well, just want to make sure it's coated
0:02:28 > 0:02:29all the way round.
0:02:30 > 0:02:32It's complicated already and they haven't even
0:02:32 > 0:02:34stuck anything in there yet!
0:02:38 > 0:02:42So the next thing I need to do now is to make the base of my souffle.
0:02:42 > 0:02:45There's rhubarb, mango, passion fruit and strawberry.
0:02:45 > 0:02:46I am going for the strawberry.
0:02:48 > 0:02:51The next thing I need to do is to thicken this base
0:02:51 > 0:02:52and to do that I need cornflour.
0:02:52 > 0:02:54So you're not going to be making a creme patissiere?
0:02:54 > 0:02:56Giving them a simpler option here.
0:02:56 > 0:02:59For me, the creme pat takes much longer to make.
0:02:59 > 0:03:02But if they can do that, yes, be impressive.
0:03:03 > 0:03:06You need to cook out the cornflour.
0:03:07 > 0:03:10Don't want to taste any of this cornflour in the mix.
0:03:10 > 0:03:13So now I'm going to put it on to a tray to cool.
0:03:15 > 0:03:17You've got to get the right consistency here, haven't you?
0:03:17 > 0:03:19It's very important.
0:03:19 > 0:03:22So I'm going to put this into the freezer just for a couple of minutes
0:03:22 > 0:03:23to cool it down quickly.
0:03:30 > 0:03:33So now it's time to make my meringue for the souffles.
0:03:34 > 0:03:35So, egg whites in the bowl.
0:03:39 > 0:03:43So it's really important that the egg whites are brought up to
0:03:43 > 0:03:45a stiff peak before we start adding the sugar.
0:03:45 > 0:03:49You add the sugar too soon, and the egg whites will just drop.
0:03:52 > 0:03:57For our chefs, though, I am going to give them weighed-out egg whites
0:03:57 > 0:03:58and sugar. Just to make it easier.
0:04:01 > 0:04:03It's almost there. So one more for luck.
0:04:11 > 0:04:14So I've got my moulds and my puree that's been set out of the fridge
0:04:14 > 0:04:17and now is when you need to work quickly.
0:04:17 > 0:04:22You take some of your puree, and it's just a little bit of egg white.
0:04:22 > 0:04:23OK.
0:04:24 > 0:04:27If this puree was not cold or room temperature,
0:04:27 > 0:04:29this would destroy the meringue.
0:04:29 > 0:04:33So hugely important that it's cold and you keep the air in it?
0:04:35 > 0:04:36And it's ready to go.
0:04:38 > 0:04:42It's really essential that you gently get it in
0:04:42 > 0:04:44the mould without knocking too much of that air out.
0:04:47 > 0:04:49I'm watching really closely.
0:04:49 > 0:04:51I'm fascinated.
0:04:53 > 0:04:54I've never made one.
0:04:54 > 0:04:57Now I've watched you, I think I'm never likely to!
0:05:00 > 0:05:04So, for me, just to sort of help it rise out,
0:05:04 > 0:05:07I just run my finger along the edge.
0:05:07 > 0:05:08So that's ready, and into the oven.
0:05:10 > 0:05:13That should take about six to seven minutes.
0:05:13 > 0:05:18So now they've got about seven minutes to create a garnish.
0:05:18 > 0:05:22I think it's ample time to make a sauce or some kind of decoration to go with it.
0:05:22 > 0:05:26I hope it's not just going to be chopped up fruit left on the side.
0:05:26 > 0:05:30So, I'm just making a little bit of crumble to go on top of the souffle.
0:05:36 > 0:05:38Well, they're rising!
0:05:38 > 0:05:42I'm going to make a light mix of strawberry and clotted cream to put on top of mine.
0:05:44 > 0:05:46Lovely, strawberries and cream.
0:05:49 > 0:05:51- Monica, your seven minutes is up. - Brilliant.
0:05:54 > 0:05:56- Nice!- Crumble on top.
0:05:57 > 0:05:59Get in there! Look at that!
0:06:00 > 0:06:03And then I'm putting my strawberry and clotted cream,
0:06:03 > 0:06:06- just for you, Gregg. There you go.- Ah!
0:06:10 > 0:06:13And that is my pistachio and strawberry souffle
0:06:13 > 0:06:16- with clotted cream and strawberries.- Look at that!
0:06:16 > 0:06:19That is a lovely, risen, light souffle.
0:06:19 > 0:06:22- How long was that in the oven? Seven minutes.- Yeah.- Perfect.
0:06:29 > 0:06:31Happy? Why are you not smiling?
0:06:33 > 0:06:35This is not a time for frivolity.
0:06:35 > 0:06:37That is divine.
0:06:38 > 0:06:39It's a colossal challenge.
0:06:39 > 0:06:41Time is against them.
0:06:41 > 0:06:43The skill and technique is really important here.
0:06:43 > 0:06:45I just want to see some great pastry skills.
0:06:45 > 0:06:49Make us a simple souffle, if that's all you can manage in 20 minutes,
0:06:49 > 0:06:50- I'd be very pleased.- Right!
0:06:50 > 0:06:52Shall we get the six chefs in?
0:06:52 > 0:06:55One by one. Let's see who's up for it.
0:06:57 > 0:07:01The first chef to face Monica's skills test is Jamie.
0:07:02 > 0:07:07A 27-year-old sous chef working in east London's Shoreditch.
0:07:10 > 0:07:13I've always worked in quite contemporary restaurants.
0:07:13 > 0:07:16Basically, like the whole team gets to work on whatever they want,
0:07:16 > 0:07:18basically. You never have a day that's exactly the same
0:07:18 > 0:07:21as the day before. There's always a reason to keep doing
0:07:21 > 0:07:23something new and something different.
0:07:24 > 0:07:26The things that I can't prepare for
0:07:26 > 0:07:28are the things that worry me the most.
0:07:28 > 0:07:30Monica, she's got quite a famous facial expression.
0:07:30 > 0:07:33I'd hate to look up from doing the skills test and see her
0:07:33 > 0:07:35looking at me like that! I'd just know - it's game over!
0:07:38 > 0:07:40Jamie, relax!
0:07:40 > 0:07:43- As best you can!- I'll try.
0:07:43 > 0:07:46So, the 20-minute test that I would like you to do is to make us
0:07:46 > 0:07:48a fruit souffle of your choice.
0:07:48 > 0:07:52- OK.- The egg whites and the sugar has been weighed out for you
0:07:52 > 0:07:54- for your meringue.- Perfect.
0:07:54 > 0:07:56Have you made a souffle before?
0:07:56 > 0:07:59- Not recently. - When did you last make one?
0:08:00 > 0:08:02Probably about two years ago.
0:08:02 > 0:08:04Oh, that's not too bad.
0:08:04 > 0:08:06- That's not too bad. - You've got 20 minutes.
0:08:06 > 0:08:09We want a fruit souffle. Off you go.
0:08:09 > 0:08:10Cool.
0:08:18 > 0:08:20What flavour puree are you going to do?
0:08:20 > 0:08:22I'm going to go strawberry today, Gregg.
0:08:22 > 0:08:23- Strawberry?- Yeah.
0:08:40 > 0:08:41Jamie, what made you be a chef?
0:08:41 > 0:08:44I spent a lot of time in kitchens in my childhood.
0:08:44 > 0:08:47I learned to walk in my grandma's kitchen while she was cooking,
0:08:47 > 0:08:50getting in the way, getting underneath everyone's legs
0:08:50 > 0:08:52and stuff. I've always just had a passion for it.
0:09:01 > 0:09:02You've had five minutes, Jamie.
0:09:04 > 0:09:06You seem all right now you're in the groove.
0:09:06 > 0:09:09What are you looking for with this egg white mix?
0:09:09 > 0:09:11Stiff peaks, basically.
0:09:11 > 0:09:12All of the sugar nice and dissolved.
0:09:12 > 0:09:15No graininess. Good body, nice and velvety.
0:09:32 > 0:09:33So, what's the plan, Jamie?
0:09:33 > 0:09:36I'm just going to beat a little of the egg white that's whipped into
0:09:36 > 0:09:39the base to incorporate it, keep it as nice and light as possible.
0:09:44 > 0:09:46You're halfway, Jamie.
0:09:46 > 0:09:49Ten minutes left. How long do you reckon that'll take to cook?
0:09:49 > 0:09:50Between six and eight, I'm hoping.
0:09:50 > 0:09:52Got to get it in pretty sharpish.
0:10:02 > 0:10:04Now what are you thinking, Chef?
0:10:04 > 0:10:05Garnish. Souffles are quite sweet
0:10:05 > 0:10:08so I'm going to bring in some acidity, so just more strawberry
0:10:08 > 0:10:11and I've seen some nice looking balsamic vinegar over there.
0:10:11 > 0:10:13So you've got a nice, like, sweet-and-sour,
0:10:13 > 0:10:14balance it out a little bit.
0:10:21 > 0:10:24It's rising. It's coming up, mate.
0:10:24 > 0:10:27Jamie, you've got everything that you want for your garnish?
0:10:27 > 0:10:30Yeah. Quite simple, but just keeping nice flavours, nice balance.
0:10:30 > 0:10:32Nothing overcomplicated.
0:10:41 > 0:10:42- All done, Jamie?- All done.
0:10:42 > 0:10:43- Great.- Well done.
0:10:54 > 0:10:57Jamie, it hasn't come up as much as I'd like it to.
0:10:57 > 0:10:59You've made the meringue, you made your base,
0:10:59 > 0:11:01thickened it with the cornflour.
0:11:01 > 0:11:03You took your time about it, you didn't rush.
0:11:03 > 0:11:06The garnish leaves a lot to be desired.
0:11:06 > 0:11:08You had a lot of time on your hands
0:11:08 > 0:11:10to make something a bit more exciting.
0:11:17 > 0:11:20Jamie, good effort. Great attitude, lovely clean bench.
0:11:20 > 0:11:24A couple of things. You need to really take more attention lining
0:11:24 > 0:11:26your moulds. Get the mould into the freezer.
0:11:26 > 0:11:30It's the butter around the outside that allows a souffle to rise.
0:11:30 > 0:11:33And you need to be very careful with your meringue,
0:11:33 > 0:11:35it's slightly over whipped.
0:11:35 > 0:11:36But a good effort, nonetheless.
0:11:36 > 0:11:38- Looking forward to your signature dish.- Thank you.
0:11:38 > 0:11:40Well done, great effort, Chef.
0:11:40 > 0:11:42Listen, we understand you're going to be nervous.
0:11:42 > 0:11:44That's a lovely flavoured souffle.
0:11:46 > 0:11:48We'll see you in the next round. Off you go.
0:11:48 > 0:11:50Thank you very much. Cheers, guys.
0:11:54 > 0:11:57I like him. I like him.
0:11:57 > 0:11:58He's good.
0:11:59 > 0:12:02Reasonably pleased with what I managed to produce.
0:12:02 > 0:12:05And relieved at the same time that it's done now.
0:12:05 > 0:12:07That's the first hurdle,
0:12:07 > 0:12:08it's cleared.
0:12:08 > 0:12:10It's on to the next test now.
0:12:13 > 0:12:16Next up is 30-year-old Tim,
0:12:16 > 0:12:20who's been a head chef at a care home for the past two years.
0:12:25 > 0:12:28I've been a chef for 16 years now.
0:12:28 > 0:12:31I worked at Michael Caines' restaurant in Exeter.
0:12:31 > 0:12:33Worked in all Rosette restaurants.
0:12:33 > 0:12:35This is the first care home I've ever worked in.
0:12:38 > 0:12:40Hopefully we're different from any other care home.
0:12:40 > 0:12:42We have a five-star hotel.
0:12:42 > 0:12:45I haven't changed the way I cook from working in restaurants to coming here.
0:12:45 > 0:12:49And we're aiming for gold standard in everything, really.
0:12:51 > 0:12:53MasterChef is the biggest competition,
0:12:53 > 0:12:54if you win MasterChef it's like
0:12:54 > 0:12:57winning an Oscar if you're a film producer or something!
0:13:01 > 0:13:02Hello, Tim. You OK?
0:13:02 > 0:13:03Yeah, a bit nervous.
0:13:03 > 0:13:05Of course you are.
0:13:05 > 0:13:07So Tim, what I would like you to do
0:13:07 > 0:13:10is to make us a fruit-based souffle
0:13:10 > 0:13:11served with a garnish of your choice.
0:13:11 > 0:13:14All right.
0:13:14 > 0:13:1620 minutes. Off you go, Chef.
0:13:22 > 0:13:25So how are you approaching this challenge?
0:13:25 > 0:13:26Trying to make a creme pat base first.
0:13:26 > 0:13:28Get the fruit base ready.
0:13:28 > 0:13:31- OK.- And then combine the egg whites and cook it.
0:13:32 > 0:13:35So you're making a strawberry fruit souffle using creme patissiere?
0:13:35 > 0:13:36Yeah.
0:13:45 > 0:13:46So you work in a care home?
0:13:46 > 0:13:48The home approached,
0:13:48 > 0:13:52saying they wanted to do five-star food in a care home.
0:13:52 > 0:13:54- Wow.- That environment.- That's nice.
0:13:54 > 0:13:56We got recognised, winning an award last year.
0:13:56 > 0:13:58Yeah, I'm hoping to take it to the next level.
0:13:58 > 0:14:00- I must check in there!- Yeah, can you give us the name, ready for Gregg!
0:14:00 > 0:14:04- I wasn't meaning Gregg!- Yeah, we've got five restaurants there.
0:14:04 > 0:14:06- Wow!- Wow.- Five dining rooms on three floors.
0:14:09 > 0:14:11So the idea here is to?
0:14:11 > 0:14:14Line the moulds so when it rises it will have just some pretty red
0:14:14 > 0:14:16strawberry lines around the outside,
0:14:16 > 0:14:18gives it a bit more of an attractive look.
0:14:23 > 0:14:25Tim, you're halfway.
0:14:25 > 0:14:27- Yeah.- You've got ten minutes to go.
0:14:27 > 0:14:29You're going to have to work quite quickly.
0:14:29 > 0:14:30Yes, it's nine, ten minutes to cook.
0:14:30 > 0:14:32- That's all you've got! - Yeah, I know!
0:14:50 > 0:14:51You've got eight minutes.
0:14:51 > 0:14:54Eight minutes? So I can do a little garnish.
0:14:54 > 0:14:56So, you must have a pastry department, right?
0:14:56 > 0:14:58No, because we've got quite a small kitchen,
0:14:58 > 0:15:01and I've always worked in every area, and I quite like it that way.
0:15:01 > 0:15:03I can move around and you learn all the aspects of the kitchen.
0:15:06 > 0:15:07How's your souffle?
0:15:08 > 0:15:10- It's coming up.- Two minutes.
0:15:10 > 0:15:11Fingers crossed for you, mate.
0:15:14 > 0:15:15That's it.
0:15:17 > 0:15:18- All done?- All done.
0:15:20 > 0:15:21Well done.
0:15:42 > 0:15:44I like that you've buttered the mould properly
0:15:44 > 0:15:47and given it time to set in the freezer.
0:15:47 > 0:15:48You've got it cooked in time,
0:15:48 > 0:15:51it's risen up, it could do with a bit more cooking.
0:15:51 > 0:15:55You do have this sort of raw texture in the middle from it.
0:15:55 > 0:15:57Your meringue did not have enough sugar in it
0:15:57 > 0:15:59and it wasn't whipped enough.
0:16:00 > 0:16:04Good working methods, great attitude, but certain skills,
0:16:04 > 0:16:08and the errors in those skills show up in that souffle, unfortunately.
0:16:08 > 0:16:10Yeah, that's pressure.
0:16:10 > 0:16:12Tim, it could do with being a little bit lighter.
0:16:12 > 0:16:15You probably wanted another three minutes in the oven, didn't you?
0:16:15 > 0:16:18But I'm actually impressed by how you work.
0:16:18 > 0:16:21I reckon there might be a decent chef in there, Tim.
0:16:21 > 0:16:22Off you go.
0:16:30 > 0:16:32It could have gone better, but I got a souffle out.
0:16:32 > 0:16:35It had risen, so I'm kind of happy.
0:16:35 > 0:16:37Silly mistakes, they said, but hopefully in the next round,
0:16:37 > 0:16:41the signature dish, I know what I'm doing and I can improve.
0:16:43 > 0:16:47Indian born Suresh has lived in the UK for ten years
0:16:47 > 0:16:51and is now head chef at a Sri Lankan restaurant in London.
0:16:56 > 0:16:58I love cooking every day.
0:16:58 > 0:17:01Ten years ago I feel it's a job, but now it's my life,
0:17:01 > 0:17:02so cooking is my passion.
0:17:05 > 0:17:07I want to show my skills to the world,
0:17:07 > 0:17:09that Indian food is equally important
0:17:09 > 0:17:11than any other cuisine, or better.
0:17:12 > 0:17:13Service!
0:17:17 > 0:17:19- Hello.- Hello, Suresh.
0:17:19 > 0:17:21- You look happy.- Yes.
0:17:21 > 0:17:25Right, Suresh, we would like you to make us a fruit souffle.
0:17:27 > 0:17:29- OK.- Have you made a souffle before?
0:17:29 > 0:17:31- No.- Have you eaten a souffle before?
0:17:31 > 0:17:33- Yes.- OK. Amaze me.
0:17:33 > 0:17:38Suresh, you have 20 minutes to make your first-ever souffle.
0:17:49 > 0:17:52Actually, I've never made a souffle before
0:17:52 > 0:17:56- and it's first time and I am... - So you have no idea how to make it?
0:17:56 > 0:17:59OK. So, Suresh, what you need to do, you need to butter your mould,
0:17:59 > 0:18:01get that cooled. You have the ingredients
0:18:01 > 0:18:04to make a meringue and you need to make a fruit base.
0:18:04 > 0:18:06About seven or eight minutes to cook.
0:18:06 > 0:18:07OK.
0:18:11 > 0:18:13- What are you going for? Mango? - Yes.- Mm.
0:18:29 > 0:18:31You've made a start. Come on, Chef.
0:18:31 > 0:18:33Your puree's on, your egg whites are on.
0:18:36 > 0:18:37Don't rush.
0:18:39 > 0:18:40You've got 12 minutes left.
0:18:40 > 0:18:41Yes.
0:18:46 > 0:18:47Have you ever studied pastry?
0:18:47 > 0:18:49- No.- You've never done pastry before?
0:18:49 > 0:18:53I did it while training in the hotel about 15 years ago.
0:18:53 > 0:18:54OK. So you have done a bit?
0:18:54 > 0:18:55- Yes.- Cool.
0:18:58 > 0:19:00You've got six minutes left.
0:19:00 > 0:19:02You've got to get it in the oven.
0:19:02 > 0:19:03Come on.
0:19:13 > 0:19:15You have one minute.
0:19:15 > 0:19:18All right, think about how you're going to serve this plate. Yes
0:19:24 > 0:19:26- All right.- Time's up.- Time's up. Time's up.
0:19:29 > 0:19:32I bet that was the longest 20 minutes of your professional life,
0:19:32 > 0:19:33- I should imagine.- Yes.
0:19:47 > 0:19:51Now, clearly, this is not the type of cuisine that you specialise in.
0:19:51 > 0:19:53I tried to guide you along the way.
0:19:53 > 0:19:54It hasn't worked.
0:19:54 > 0:19:56There is too much puree to the amount of meringue.
0:19:56 > 0:19:59And you just kept beating it and knocking the air out of it.
0:20:01 > 0:20:05I'm looking forward to seeing a little bit about who you are and
0:20:05 > 0:20:08what you enjoy cooking, because this was obviously not your forte.
0:20:08 > 0:20:11I'm hoping your food in the next round is very, very good.
0:20:11 > 0:20:12Thank you.
0:20:19 > 0:20:21Honestly, I didn't make a souffle before,
0:20:21 > 0:20:24that's why I just made whatever I can.
0:20:24 > 0:20:26I'm not worried about now.
0:20:26 > 0:20:28It's gone. It's gone.
0:20:28 > 0:20:31I'm a bit confident now I can show better things in the next round.
0:20:34 > 0:20:3728-year-old sous chef Daniel
0:20:37 > 0:20:40currently works in a fine dining country pub
0:20:40 > 0:20:41in Gloucestershire.
0:20:48 > 0:20:51My mum's actually a food teacher, so I saw a lot of things growing up,
0:20:51 > 0:20:54and when I started doing cooking at middle school
0:20:54 > 0:20:57it just hit it off for me. It is a tough job.
0:20:57 > 0:20:59I had a lecturer at college who said the money's rubbish,
0:20:59 > 0:21:03the hours are long, but if you've got a passion for it, you'll go far.
0:21:03 > 0:21:06I'm not one of these people who wants to just take part.
0:21:06 > 0:21:08I think if I can get past the first three rounds,
0:21:08 > 0:21:11I can definitely get to the finals and potentially win it.
0:21:15 > 0:21:20What we'd like you to do is make us a fruit-based souffle.
0:21:20 > 0:21:24- OK.- And we'd also like you to serve it with a garnish of your choice
0:21:24 > 0:21:26using anything on that table there.
0:21:26 > 0:21:28- OK.- 20 minutes.
0:21:28 > 0:21:29Off you go, Chef.
0:21:32 > 0:21:34What sort of souffle are you making?
0:21:34 > 0:21:36I'm going to go with passion fruit and pistachio.
0:21:36 > 0:21:39Nice. When did you last make a souffle?
0:21:39 > 0:21:41Probably college. That's about ten years ago now.
0:21:41 > 0:21:42Oh, dear.
0:21:52 > 0:21:55- 12 minutes left, Daniel. - Yep.
0:21:58 > 0:22:01So, the idea, what are you making there?
0:22:01 > 0:22:02Cream together the sugar and the egg yolks
0:22:02 > 0:22:05and then I'm going to fold it into the egg whites.
0:22:13 > 0:22:17Have you ever worked in a kitchen that has had souffle on the menu?
0:22:17 > 0:22:19- No, I haven't.- No. You've never seen it in production?
0:22:19 > 0:22:21- No.- You've got about eight minutes,
0:22:21 > 0:22:23- you'll have to get that in the oven. - Yeah.
0:22:30 > 0:22:33- So where are you, Daniel?- The souffle's in the oven and I'm just
0:22:33 > 0:22:35going to make the pistachio garnish
0:22:35 > 0:22:38and I'm just going to toast off some coconut as well.
0:22:43 > 0:22:44Chef, you've got two minutes.
0:22:44 > 0:22:46How's that souffle looking?
0:22:46 > 0:22:48- Yeah, it's getting there. - OK, we hope it's got there,
0:22:48 > 0:22:50because you've got about a minute and a half.
0:23:03 > 0:23:05- All done?- Yeah, all done.- Well done.
0:23:15 > 0:23:18Daniel, clearly you've not made a souffle since college.
0:23:18 > 0:23:20No.
0:23:20 > 0:23:22You tried to get the base of the souffle right,
0:23:22 > 0:23:24but I've never seen an egg yolk
0:23:24 > 0:23:27folded through the meringue like that.
0:23:28 > 0:23:30We've got quite a bit of SOU, but not a lot of FLE.
0:23:36 > 0:23:37HE COUGHS
0:23:37 > 0:23:40Have you tasted this? Can I ask you to take this spoon?
0:23:44 > 0:23:46- What do you think is in there?- Salt.
0:23:46 > 0:23:47Exactly.
0:23:54 > 0:23:56You've salted your souffle as well.
0:23:58 > 0:24:01Salt, sugar. Any chef making any dish, you should always taste.
0:24:02 > 0:24:04It's not the end of the world,
0:24:04 > 0:24:06you're not going out on the souffle,
0:24:06 > 0:24:08but you're really going to need cook well
0:24:08 > 0:24:10in your signature round, Daniel.
0:24:12 > 0:24:13Oh, my word.
0:24:15 > 0:24:17Oh, my word.
0:24:18 > 0:24:21Probably one of the worst things I've ever cooked, to be honest.
0:24:21 > 0:24:24Yeah, just confusion and just nerves.
0:24:24 > 0:24:26Mixing salt and sugar is such a rookie mistake,
0:24:26 > 0:24:28I shouldn't have done that.
0:24:29 > 0:24:33Next is 21-year-old junior sous chef, Chris,
0:24:33 > 0:24:36who works at a two-Rosette hotel restaurant
0:24:36 > 0:24:37in the heart of Liverpool.
0:24:40 > 0:24:43I've been a chef for the last seven years now, since I left school.
0:24:43 > 0:24:46I started off in a one-Rosette restaurant,
0:24:46 > 0:24:49working my way up to two, three and four Rosettes.
0:24:49 > 0:24:52I've done various stars around the country as well,
0:24:52 > 0:24:54one and two Michelin stars.
0:24:54 > 0:24:56I think that's where I got my passion for the more fine dining,
0:24:56 > 0:24:58and the higher end of catering.
0:24:59 > 0:25:02I'd definitely say that Marcus is one of the biggest inspirations.
0:25:02 > 0:25:05When you've got a two Michelin-starred chef tasting
0:25:05 > 0:25:07your food, it's the next level.
0:25:10 > 0:25:15Chris, today, I'd like you to make us a fruit-based souffle.
0:25:15 > 0:25:17- OK?- Over to you, 20 minutes, off you go.
0:25:17 > 0:25:18Thanks.
0:25:30 > 0:25:32You know what you're going to do?
0:25:32 > 0:25:34I'm going to do a passion fruit souffle
0:25:34 > 0:25:36with a little strawberry and raspberry compote to go with that.
0:25:36 > 0:25:40Just roast a few of the nuts off and use them as a candied garnish.
0:25:40 > 0:25:42OK, that seems a lot of work.
0:25:51 > 0:25:55Chris, you've only taken four minutes, all right, you're doing OK.
0:25:55 > 0:25:57- Yeah.- All right? Try and relax a bit, if you can.
0:25:57 > 0:26:00- Yeah, yeah.- You're doing all right.
0:26:00 > 0:26:02Why did you become a chef, Chris?
0:26:02 > 0:26:03To be honest, all my family are chefs.
0:26:03 > 0:26:05My mum is a chef. My brother is a chef.
0:26:05 > 0:26:08Out of your mum and your brother, you're a better chef, right?
0:26:08 > 0:26:11I don't think they'd like me saying that, but I'd like to say so, yeah.
0:26:22 > 0:26:24You've had ten minutes, Chris.
0:26:24 > 0:26:25- You've got ten minutes left.- Yeah.
0:26:28 > 0:26:30What's the plan with the moulds, then?
0:26:30 > 0:26:33I'm just going to butter them and fill them a bit with sugar,
0:26:33 > 0:26:36- just for sweetness. Then we'll just fill the souffle with it.- OK.
0:26:46 > 0:26:47Right, you got him in.
0:26:47 > 0:26:49- Yeah.- Well done.
0:26:49 > 0:26:52So you've just got to pretty up your plate, right?
0:26:52 > 0:26:53Yes.
0:27:01 > 0:27:02Three minutes left, Chris.
0:27:02 > 0:27:03- It's going to be OK?- Yeah.
0:27:14 > 0:27:17Chris, 90 seconds. How's that souffle?
0:27:17 > 0:27:18OK.
0:27:23 > 0:27:25- All done, Chef?- I think so, yeah.
0:27:25 > 0:27:26- OK.- Well done.
0:27:37 > 0:27:38Souffle-making, for me,
0:27:38 > 0:27:42the most vital part of getting this right is getting your mould
0:27:42 > 0:27:44buttered correctly, chilled.
0:27:44 > 0:27:47What you can see there clearly is where it's starting
0:27:47 > 0:27:49to catch and break throughout the souffle.
0:27:59 > 0:28:03Unmistakable, tropical, sweet acidity of the passion fruit.
0:28:03 > 0:28:09Listen, you'd want it to be lighter, fluffier, but, Chris, honestly,
0:28:09 > 0:28:12under this sort of pressure, I'm quite impressed with you.
0:28:13 > 0:28:16You know, you've made an effort to make a garnish, which was good.
0:28:16 > 0:28:18Your working methods were excellent.
0:28:18 > 0:28:20For such a young chef, not a bad attempt, Chris.
0:28:20 > 0:28:22- Not bad at all.- Thanks.
0:28:22 > 0:28:25- Well done.- Chris, looking forward to seeing you in the next round, mate.
0:28:25 > 0:28:26- Thanks.- Off you go.- Cheers.
0:28:33 > 0:28:35It was probably my worst nightmare, to be honest.
0:28:35 > 0:28:37I didn't think souffle would come up, but it did.
0:28:37 > 0:28:39It's not my biggest strength,
0:28:39 > 0:28:41but I gave it my everything and I got a dish up in the end.
0:28:44 > 0:28:47The final chef to face Monica's skills test
0:28:47 > 0:28:50is 37-year-old chef patron, Ryan...
0:28:53 > 0:28:56..who owns a two-Rosette restaurant in the Lake District.
0:28:57 > 0:29:00My dad is a chef, my grandad was a chef,
0:29:00 > 0:29:02my great grandad had a pie shop in Blackburn.
0:29:04 > 0:29:06Me and my brother decided to open a restaurant together,
0:29:06 > 0:29:10and three years later, we've won a few awards along the way and we're
0:29:10 > 0:29:11very happy with how things are going.
0:29:11 > 0:29:16It's just about not making myself not look too stupid, and if I do,
0:29:16 > 0:29:18I just won't go out for a drink with any other chefs
0:29:18 > 0:29:19for the next 20 years.
0:29:23 > 0:29:25What I would like you to make for us, Ryan,
0:29:25 > 0:29:27is a fruit-based souffle.
0:29:27 > 0:29:30- OK.- OK.- 20 minutes, your souffle, off you go, Chef.
0:29:30 > 0:29:31Thank you.
0:29:40 > 0:29:42Ryan, when did you last make a souffle?
0:29:42 > 0:29:44I made a souffle on New Year's Eve,
0:29:44 > 0:29:47and hopefully can remember something similar.
0:30:05 > 0:30:07You've had five minutes.
0:30:07 > 0:30:09- OK.- All right, Chef, you've got 15 minutes to go.- Yeah.
0:30:11 > 0:30:14Ryan, tell me why have you come to MasterChef?
0:30:14 > 0:30:16As a chef patron, why are you here?
0:30:16 > 0:30:17I have no idea!
0:30:18 > 0:30:20I feel like I need to challenge myself.
0:30:20 > 0:30:23If you say, "Oh, I've got my restaurant, and that will do me,"
0:30:23 > 0:30:24you become complacent.
0:30:29 > 0:30:32You've got to get this in the oven, you're going to run out of time.
0:30:32 > 0:30:34Have I still got eight minutes?
0:30:34 > 0:30:35You've got nine, Chef.
0:30:35 > 0:30:37Oh, I'll be all right, hopefully, he says.
0:30:50 > 0:30:51That's not nerve-racking!
0:30:55 > 0:30:57Sorry, mate. You're absolutely right.
0:30:57 > 0:31:00Absolutely right. Souffle is coming up.
0:31:00 > 0:31:02- You've got just two minutes. - Two minutes, OK.
0:31:08 > 0:31:11- All done, Chef? - Do I have ten seconds left?
0:31:16 > 0:31:17- OK.- All done?- Yes.
0:31:18 > 0:31:19Well done.
0:31:31 > 0:31:33Ooh!
0:31:42 > 0:31:44The souffle, you've made it the right way.
0:31:44 > 0:31:47It's light, it's got a wonderful flavour of the passion fruit.
0:31:47 > 0:31:50Yeah, I think it's a very good first attempt here, Ryan.
0:31:50 > 0:31:51Thank you.
0:31:51 > 0:31:54Ryan, that is a light, fluffy,
0:31:54 > 0:31:59proud souffle and very sharp with the passion fruit and sweet, yeah,
0:31:59 > 0:32:00pretty good, mate. Well done.
0:32:00 > 0:32:03- Thank you very much.- You obviously know what you're doing.
0:32:03 > 0:32:04Thank you. Thank you.
0:32:04 > 0:32:07Good-flavoured souffle, it tastes of passion fruit
0:32:07 > 0:32:10and it rose really nicely. Best souffle of the day, that one.
0:32:10 > 0:32:12Thank you very much. Thank you.
0:32:12 > 0:32:14What can I say? Very well done, Ryan.
0:32:14 > 0:32:16And I look forward to seeing
0:32:16 > 0:32:17what you're going to cook in the next round.
0:32:17 > 0:32:19Off you go, Chef.
0:32:23 > 0:32:27I was really not looking forward to that. I actually really enjoyed it.
0:32:27 > 0:32:29I don't think I was meant to, but I did.
0:32:36 > 0:32:39There were varying techniques of how to make a souffle.
0:32:39 > 0:32:41Some worked, some didn't.
0:32:41 > 0:32:44But to me, and what's been impressive, is how they've worked throughout.
0:32:45 > 0:32:49We only had one contestant that didn't manage a souffle.
0:32:49 > 0:32:51Everybody else managed.
0:32:51 > 0:32:54And we had one that was very, very good indeed.
0:32:54 > 0:32:56I think they've all left the kitchen with us thinking,
0:32:56 > 0:32:59"I can't wait to see what you're going to cook on the signature dish."
0:33:18 > 0:33:20Now it's your signature dish.
0:33:20 > 0:33:24This is your recipe, your ingredients.
0:33:24 > 0:33:26A great opportunity for you to show us, A,
0:33:26 > 0:33:29what you are made of, and a little bit about your own personality.
0:33:31 > 0:33:32At the end of this,
0:33:32 > 0:33:36three of you will stay and three of you will be leaving.
0:33:36 > 0:33:40One hour and 15 minutes to show just how talented you are.
0:33:40 > 0:33:42Off you go.
0:34:00 > 0:34:03I'm excited to see what the guys think of the food
0:34:03 > 0:34:05that I'm going to produce for them today.
0:34:05 > 0:34:08Maybe it's not some flavours they would have had together.
0:34:08 > 0:34:11When you eat it, that needs be the bit where someone says,
0:34:11 > 0:34:13"Well, it makes sense now."
0:34:17 > 0:34:19So, what's your signature dish?
0:34:19 > 0:34:22So, I'm doing a fillet of pork, which is going to be with kimchi,
0:34:22 > 0:34:23cauliflower and harissa.
0:34:23 > 0:34:27You're serving kimchi from Asia and harissa from North Africa?
0:34:27 > 0:34:28Yes. It's all about the flavour.
0:34:28 > 0:34:34Whether it's from Scotland, Ireland, Italy, Korea, Tangier.
0:34:34 > 0:34:36So do you cook like this because it's a trend,
0:34:36 > 0:34:38or is it actually something you enjoy doing?
0:34:38 > 0:34:40It's something I enjoy, definitely.
0:34:40 > 0:34:42My research never stops, really.
0:34:42 > 0:34:44I love finding out about all these fantastic things
0:34:44 > 0:34:47that places have to offer all over the world.
0:34:47 > 0:34:48Exciting.
0:34:52 > 0:34:55Chef Jamie, I think the most important thing for him to remember
0:34:55 > 0:34:58is that pork loin is quite a delicate flavour
0:34:58 > 0:34:59and what you put with it,
0:34:59 > 0:35:03such as kimchi, which is a pickled fermented cabbage, harissa,
0:35:03 > 0:35:06has to be balanced correctly for this dish to work.
0:35:07 > 0:35:09I don't use a lot of kimchi myself.
0:35:09 > 0:35:12Do I enjoy eating kimchi? Yes, I do.
0:35:17 > 0:35:19I am quite young, and this is quite a technical dish.
0:35:19 > 0:35:22It does a lot of different timings on the cooking of the rabbit,
0:35:22 > 0:35:25and the garnish. It means everything, getting a good feedback,
0:35:25 > 0:35:27which is why I put so much on the line for this dish.
0:35:31 > 0:35:33Chris, what are you cooking for us?
0:35:33 > 0:35:34So I'm doing a rabbit dish.
0:35:34 > 0:35:36I'm making a ballotine with the chicken mousse,
0:35:36 > 0:35:38making a ravioli with the leg,
0:35:38 > 0:35:41and then I'm serving with that a tarragon and mustard jus,
0:35:41 > 0:35:44heritage carrots, pickled carrot puree, some girolles,
0:35:44 > 0:35:46broad beans and a little bit of spinach as well.
0:35:46 > 0:35:48Forgive me, Chris. You know you've got an hour and 15?
0:35:48 > 0:35:52Yeah. I found ways around to do these things quickly,
0:35:52 > 0:35:54and to the level that we're looking for.
0:35:54 > 0:35:56I hope you can get this all done, young man.
0:35:56 > 0:35:57Thanks.
0:35:59 > 0:36:01Chris has got to get everything on this dish right.
0:36:01 > 0:36:03He's got ravioli to get right,
0:36:03 > 0:36:05that chicken mousse has got to be smooth...
0:36:06 > 0:36:09Those legs, as well and try and get a flavoursome sauce
0:36:09 > 0:36:11within an hour and 15 minutes.
0:36:12 > 0:36:14This chef is throwing the kitchen sink at this dish.
0:36:14 > 0:36:16Wow. I like the bravery,
0:36:16 > 0:36:19and I hope that Chris can really bring it all together
0:36:19 > 0:36:20and make it work.
0:36:26 > 0:36:31My skill test was not up to the mark so I need to make sure that
0:36:31 > 0:36:33my next round is excellent.
0:36:33 > 0:36:35If you cook something from your heart
0:36:35 > 0:36:38then someone eats and gives a good feedback, it makes you happy
0:36:38 > 0:36:41and makes you proud, as a chef.
0:36:45 > 0:36:47- Suresh.- Yes.- Hi. Still smiling.
0:36:47 > 0:36:50- Yes.- It smells amazing on your bench.
0:36:50 > 0:36:51What are you making for us, Suresh?
0:36:51 > 0:36:56I'm making a pan-fried hake, with a green mango and coconut sauce,
0:36:56 > 0:36:59and curry leaf mashed potato, and a samphire pachadi.
0:36:59 > 0:37:04Pachadi is made out of yoghurt and spiced with asafoetida.
0:37:04 > 0:37:05This is asafoetida?
0:37:05 > 0:37:08That is as pungent as you like.
0:37:08 > 0:37:10Where does your love of cooking come from?
0:37:10 > 0:37:13- My mother.- Can you make it as good or better than Mum?
0:37:14 > 0:37:16Ah, my mother makes better.
0:37:16 > 0:37:19Your mum makes it... She's not going to be screaming at the TV, saying,
0:37:19 > 0:37:22"Suresh, don't put that in it!"
0:37:22 > 0:37:23What's your mum's name?
0:37:23 > 0:37:25- Radha.- So this has got to be as good as Radha's?
0:37:25 > 0:37:27- Yes.- All right, fingers crossed.
0:37:27 > 0:37:29- Thank you.- Thank you.
0:37:29 > 0:37:30Good luck, Suresh.
0:37:32 > 0:37:37This whole kitchen smells of Suresh's spices.
0:37:37 > 0:37:40It's strong, its fragrant, it's spicy in here.
0:37:42 > 0:37:45I am going to be looking for accuracy in the cooking of his fish.
0:37:45 > 0:37:47I want it to be flavoursome, moist,
0:37:47 > 0:37:50and I would like to be able to taste the fish itself.
0:37:50 > 0:37:54I don't just want to have a burning curry heat sensation in my throat.
0:37:58 > 0:38:00This is my food. It's personal to me.
0:38:00 > 0:38:03It's the food I believe in and I serve to customers every day.
0:38:03 > 0:38:05I'm very comfortable with the dish,
0:38:05 > 0:38:08I'm very comfortable with all the elements. I just hope they like it.
0:38:10 > 0:38:12Right, Ryan. Tell me, what are you cooking?
0:38:12 > 0:38:15I'm going to cook a piece of brill, cauliflower and some potted shrimps.
0:38:15 > 0:38:18And then the key element to it is my sauce, made with spice,
0:38:18 > 0:38:19so a curry mix and some mead.
0:38:19 > 0:38:24Why mead? Ancient of British drinks, fermented honey.
0:38:24 > 0:38:26Yeah. For me, it's worked quite well with the shrimps.
0:38:26 > 0:38:30So this whole plate of food is based around Morecambe Bay.
0:38:30 > 0:38:33Down on the estuary, you'll find all the herbs that I'm using.
0:38:33 > 0:38:36Obviously potted shrimp's a famous thing in the north-west.
0:38:36 > 0:38:37We catch brill in the bay.
0:38:37 > 0:38:39Anybody rooting for you, back at home?
0:38:39 > 0:38:41My wife and my children, I would say.
0:38:41 > 0:38:44The last thing my wife said to me is "Don't embarrass me," so, yeah,
0:38:44 > 0:38:45no pressure.
0:38:47 > 0:38:49Mead sauce with brill -
0:38:49 > 0:38:52you have to be very careful with the sweetness of this sauce because
0:38:52 > 0:38:55too much sweetness and you'll kill the lovely flavour of brill,
0:38:55 > 0:38:58but he's going to counterbalance that with some curry flavours.
0:38:58 > 0:39:00Really looking forward to this dish.
0:39:01 > 0:39:06Chefs, you have just 30 minutes left - just 30.
0:39:14 > 0:39:16I want to show how good I can actually cook.
0:39:16 > 0:39:19I have to try and put this morning out of the way,
0:39:19 > 0:39:21and just try and focus on what I do best,
0:39:21 > 0:39:24give it my all and just go for it, really.
0:39:27 > 0:39:30Daniel, have you checked the salt on your table?
0:39:30 > 0:39:33Yes, I have. It's the first job I did.
0:39:33 > 0:39:34- It's not sugar?- No, it's not.
0:39:34 > 0:39:35Good. Good.
0:39:35 > 0:39:38- Tell us about your dish. - So I'm doing rack of lamb.
0:39:38 > 0:39:41Doing a herb crust for that. I'm cooking that in clarified butter.
0:39:41 > 0:39:43I'm doing baby onions cooked in beer,
0:39:43 > 0:39:45confit tomatoes in balsamic vinegar,
0:39:45 > 0:39:47- and I've got crispy sweetbreads as well.- Why this dish?
0:39:47 > 0:39:48It seems quite an earthy dish.
0:39:48 > 0:39:51It's quite colourful, it's quite seasonal,
0:39:51 > 0:39:53it's going to look really good on the plate.
0:39:53 > 0:39:55I think if it looks good, it's going to taste good.
0:39:55 > 0:39:58Obviously I've got to get every element working perfectly together.
0:39:59 > 0:40:03I'm intrigued with this cooking method of cooking the lamb rack
0:40:03 > 0:40:06in clarified butter, almost confit-like.
0:40:06 > 0:40:09I'm not too sure whether or not there is any colouration
0:40:09 > 0:40:10on the lamb. I hope there is.
0:40:10 > 0:40:14I love the use of the ingredients that Dan has chosen.
0:40:14 > 0:40:16It's all about getting the perfect execution.
0:40:16 > 0:40:19Everything has got to be right, and he has a point to prove.
0:40:20 > 0:40:23Chefs, 20 minutes to go, please.
0:40:23 > 0:40:2420 minutes to go.
0:40:24 > 0:40:25Thank you very much.
0:40:30 > 0:40:33I'm quite quietly competitive.
0:40:33 > 0:40:35I feel I'm quite good at pressure, quite calm and collected.
0:40:35 > 0:40:39Obviously Michelin star chefs, I'm happy to take their feedback,
0:40:39 > 0:40:42and if they love it then I'll be amazed.
0:40:46 > 0:40:50- Tim, what is your dish?- Roast cannon of lamb with a smoked almond mousse
0:40:50 > 0:40:55on the top, with charred asparagus, confit potatoes in the lamb fat,
0:40:55 > 0:40:58Madeira jus, and a crispy sweetbread on top.
0:40:58 > 0:41:01Mate! That sounds divine.
0:41:01 > 0:41:03Fingers crossed. The pressure doesn't get to me.
0:41:03 > 0:41:05Tim, do you feel you've got a point
0:41:05 > 0:41:06to prove because you left restaurants
0:41:06 > 0:41:08and you're working in a care home?
0:41:08 > 0:41:11I do, yeah. I want to prove to myself and to everybody else that
0:41:11 > 0:41:14I'm still a good cook, and we can do good food in a care home.
0:41:14 > 0:41:15Of course you can.
0:41:18 > 0:41:21Tim, I really do like the sound of his dish.
0:41:21 > 0:41:24He's using a cannon of lamb and he's wrapping that in
0:41:24 > 0:41:26a smoked almond mousse. I hope that works,
0:41:26 > 0:41:30and I hope the flavours of the almond comes through as well.
0:41:30 > 0:41:32He's got broad beans, peas, asparagus.
0:41:32 > 0:41:35He's also got some long confit potatoes.
0:41:35 > 0:41:37I like that style of garnish.
0:41:37 > 0:41:40By the sounds of this dish, if he gets everything right,
0:41:40 > 0:41:41he's onto a winner.
0:41:44 > 0:41:47Chefs, you have 15 minutes left.
0:41:47 > 0:41:49Come on!
0:41:59 > 0:42:02You guys have got just three minutes to finish this off.
0:42:02 > 0:42:03Three minutes!
0:42:16 > 0:42:18OK, time is up.
0:42:18 > 0:42:20Stop.
0:42:24 > 0:42:28- Tough, that one.- How was it for you? - That was horrible.
0:42:29 > 0:42:31- It went so fast. - It did go fast, actually.
0:42:34 > 0:42:40First up is Ryan, who has cooked roast fillet of brill
0:42:40 > 0:42:46on a bed of potted shrimps, almonds and mead-soaked raisins,
0:42:46 > 0:42:48with marsh samphire,
0:42:48 > 0:42:54roasted cauliflower, and cauliflower puree with sea coriander,
0:42:54 > 0:42:57and a spiced curry and mead veloute.
0:43:01 > 0:43:04It's a vibrant looking sauce, but the plate looks great.
0:43:14 > 0:43:16For me, the fish has been cooked perfectly.
0:43:16 > 0:43:17It's still very moist.
0:43:17 > 0:43:19You haven't dried it out.
0:43:19 > 0:43:21The samphire's still got a bit of body to them -
0:43:21 > 0:43:23it will bring the saltiness to this dish.
0:43:23 > 0:43:26The roasted baby cauliflower is always a winner, for me,
0:43:26 > 0:43:28because it's just delicious.
0:43:28 > 0:43:31For a first dish, it's an exciting one.
0:43:31 > 0:43:33You know, you've done well.
0:43:35 > 0:43:38The combination, the cauliflower, the mead, the vegetables,
0:43:38 > 0:43:40the green sea herbs and the brill,
0:43:40 > 0:43:43they all work together really, really well.
0:43:43 > 0:43:46Overall, there is a lovely harmony throughout this dish.
0:43:46 > 0:43:47I like your ideas.
0:43:47 > 0:43:49Good job, Ryan. Very, very good job.
0:43:49 > 0:43:50Thank you.
0:43:50 > 0:43:55I love that sauce. That sweetness and that bitterness from the curry
0:43:55 > 0:43:59sauce, that to me is matched by the bitterness and sweetness of
0:43:59 > 0:44:01the cauliflower. I love that!
0:44:02 > 0:44:04Ryan, well done.
0:44:04 > 0:44:06- Thank you very much.- Well done.
0:44:11 > 0:44:13The comments, they liked where I was going with the dish.
0:44:13 > 0:44:16It was great to get that feedback from them and, erm,
0:44:16 > 0:44:19hopefully we can improve from here, and get better.
0:44:21 > 0:44:24Daniel has made a herb-crusted rack of lamb...
0:44:26 > 0:44:29..with crispy sweetbreads,
0:44:29 > 0:44:34potatoes, confit tomatoes,
0:44:34 > 0:44:39charred baby onions cooked in beer, a pea puree,
0:44:39 > 0:44:40and a red wine jus.
0:44:44 > 0:44:48That lamb looks...almost raw.
0:44:48 > 0:44:50I'm a little concerned.
0:45:00 > 0:45:03Ooh. There's so much that could be right with this dish.
0:45:04 > 0:45:08But I find the cooking of the lamb in butter that's not boiling hot,
0:45:08 > 0:45:10it's not been coloured, it's just sat.
0:45:10 > 0:45:13So it doesn't have that searing, for me, that's needed.
0:45:13 > 0:45:15There's not a touch of seasoning on there.
0:45:15 > 0:45:17The sweetbreads are under.
0:45:17 > 0:45:18It's almost still going baa.
0:45:21 > 0:45:23The sauce is far too sweet for this dish.
0:45:23 > 0:45:26You just don't put sweet sauces with lamb.
0:45:26 > 0:45:29It's a combination that doesn't work, Daniel, unfortunately.
0:45:29 > 0:45:32And you've got some vegetable garnish that just lacks
0:45:32 > 0:45:34all flavour and seasoning.
0:45:36 > 0:45:40Daniel, if I saw lamb and sweetbread on a menu, I would've ordered that.
0:45:40 > 0:45:43And then if it comes up like this, it's disappointing.
0:45:45 > 0:45:46Thank you.
0:45:51 > 0:45:54It's just annoying for me because I've done my lamb before like that.
0:45:54 > 0:45:56And it's worked and been beautiful.
0:45:56 > 0:46:00It's not what I want to do and not how I hoped it would happen.
0:46:06 > 0:46:11Suresh's dish is pan-fried hake
0:46:11 > 0:46:14with a green mango and coconut sauce...
0:46:16 > 0:46:23..masala mashed potato, samphire pachadi, and a coriander oil.
0:46:40 > 0:46:43The sauce is so rich and the flavours,
0:46:43 > 0:46:46the smells of the spices and the coconut, the curry,
0:46:46 > 0:46:47for me, is wonderful.
0:46:48 > 0:46:52- Thank you.- But the fish is a bit on the overcooked side,
0:46:52 > 0:46:54and I kind of want a bit of texture.
0:46:54 > 0:46:56Something like a paratha to eat it all up with.
0:46:58 > 0:47:01The fish is overcooked, but without a doubt, you've got flavour here.
0:47:01 > 0:47:04You've got spices, you've got a good sauce.
0:47:04 > 0:47:09You are building layer upon layer upon layer of flavour.
0:47:09 > 0:47:16It goes almost sweet, then slightly sharp with lime, then it goes spicy.
0:47:16 > 0:47:18Your flavours, sir, I find incredible.
0:47:18 > 0:47:20Thank you, sir.
0:47:26 > 0:47:28Obviously, I'm disappointed.
0:47:28 > 0:47:30They only liked my flavours.
0:47:30 > 0:47:34Only I should've then put a bit more focus on my fish.
0:47:37 > 0:47:40Chris has cooked rabbit two ways.
0:47:41 > 0:47:44A rabbit ballotine stuffed with chicken mousse...
0:47:45 > 0:47:47..a braised rabbit leg raviolo...
0:47:49 > 0:47:51..heritage carrots,
0:47:51 > 0:47:55pickled carrot gel, girolle mushrooms,
0:47:55 > 0:47:57and broad beans...
0:47:58 > 0:48:02..with a rabbit sauce flavoured with tarragon and mustard.
0:48:07 > 0:48:10I'm just amazed that you got it done,
0:48:10 > 0:48:13Chris. Like a Herculean task, so, well done.
0:48:24 > 0:48:26The rabbit is cooked nicely.
0:48:26 > 0:48:27It's not too dry.
0:48:27 > 0:48:29The sauce with the mustard, it's a nice flavour.
0:48:29 > 0:48:33I think your tarragon mustard worked great with rabbit.
0:48:33 > 0:48:35Carrot gel? Ooh, no.
0:48:35 > 0:48:37That is a slimy texture.
0:48:37 > 0:48:41A chef of your age shouldn't be using gel in anything, OK?
0:48:41 > 0:48:43Yes, Chef.
0:48:43 > 0:48:46The pancetta bring that beautiful bacon flavour to this.
0:48:46 > 0:48:48The carrots are nicely cooked.
0:48:48 > 0:48:51Unfortunately, the tortellini, the pasta is too thick.
0:48:51 > 0:48:53The meat inside is a bit on the dry side.
0:48:53 > 0:48:55I commend you for trying to impress,
0:48:55 > 0:48:59but I feel you've possibly given yourself too much to do
0:48:59 > 0:49:00in an hour and 15.
0:49:02 > 0:49:03Chris, it's hugely ambitious.
0:49:03 > 0:49:05I admire you for that.
0:49:05 > 0:49:06There are faults on here.
0:49:06 > 0:49:10There are also things on here that are absolutely lovely.
0:49:12 > 0:49:14It's probably the toughest thing I've ever done.
0:49:14 > 0:49:16I think the judges' comments were fair.
0:49:16 > 0:49:18Everything they said, I agreed with.
0:49:18 > 0:49:21If I could do it again, I'd simplify it a lot more.
0:49:24 > 0:49:26Tim has cooked cannon of roast lamb,
0:49:26 > 0:49:29topped with a smoked almond mousse...
0:49:31 > 0:49:34..with crispy sweetbreads,
0:49:34 > 0:49:37confit potatoes, crispy onions...
0:49:38 > 0:49:40..pea puree,
0:49:40 > 0:49:43broad beans, and a mint oil.
0:49:44 > 0:49:46Finished with a Madeira jus.
0:49:50 > 0:49:53The colours of the plate are coming through very nicely,
0:49:53 > 0:49:56but the dish just looks like it's been slightly thrown together
0:49:56 > 0:49:57and all clumped up.
0:50:07 > 0:50:09The lamb is undercooked.
0:50:09 > 0:50:11It's not quite cooked enough there, you can see.
0:50:11 > 0:50:14I'm not really getting the smoked almond coming through.
0:50:14 > 0:50:16The sauce complements the dish.
0:50:16 > 0:50:20It could've had a little bit more seasoning, the sauce itself.
0:50:20 > 0:50:23This dish should work, but it doesn't quite come together.
0:50:25 > 0:50:27Tim, there's a fair amount on that plate that I really enjoy.
0:50:27 > 0:50:29I like the buttery potatoes.
0:50:29 > 0:50:33I particularly like that mousse you've got over the lamb.
0:50:33 > 0:50:37However, I would like a sprinkle of salt across the lamb
0:50:37 > 0:50:39and across the potatoes.
0:50:41 > 0:50:42Absolutely on board with Gregg.
0:50:42 > 0:50:45It lacks a pinch of salt here and there.
0:50:45 > 0:50:48The crispy sweetbreads - definitely got the crispy bit,
0:50:48 > 0:50:51unfortunately, once you cut into it, it's slightly under.
0:50:52 > 0:50:55You know, it's just a little bit of love to finish that dish.
0:50:57 > 0:51:00Yeah, I'm frustrated by the little mistakes.
0:51:00 > 0:51:03I just need to focus on the little details
0:51:03 > 0:51:06and hopefully get perfection next time.
0:51:06 > 0:51:07Last up is Jamie...
0:51:09 > 0:51:12..who's served a roast fillet of pork...
0:51:14 > 0:51:17..with roasted romanesco cauliflower,
0:51:17 > 0:51:21roast cauliflower puree, chilli syrup,
0:51:21 > 0:51:23pickled cauliflower,
0:51:23 > 0:51:25crispy cauliflower leaves,
0:51:25 > 0:51:30a fermented cabbage kimchi and harissa mayonnaise,
0:51:30 > 0:51:32roast yeast powder,
0:51:32 > 0:51:33and a pork sauce.
0:51:36 > 0:51:39Jamie, I really like your presentation.
0:51:39 > 0:51:44There's not a lot on here, but what you have is done so well.
0:51:44 > 0:51:45It's beautiful.
0:51:55 > 0:51:57The balance of the kimchi is just right.
0:51:57 > 0:51:59The sharpness in there,
0:51:59 > 0:52:02the yeast which you roasted off, brings malt flavours to this dish
0:52:02 > 0:52:05which go very well with the roasted cauliflower.
0:52:06 > 0:52:09Really disappointed you've undercooked that pork.
0:52:09 > 0:52:12Silly mistakes like that really can cost you.
0:52:12 > 0:52:14Everything has got to be perfect.
0:52:14 > 0:52:17Thank you.
0:52:17 > 0:52:20The kimchi is there almost instead of seasoning.
0:52:20 > 0:52:22There's a slight sharpness to it and a saltiness to it.
0:52:22 > 0:52:25It's a flavour that I very much enjoy.
0:52:25 > 0:52:27I like the bitter notes of one cauliflower,
0:52:27 > 0:52:29I the sharper, sweeter notes of the other one.
0:52:29 > 0:52:32I like it. I can't eat that pork.
0:52:32 > 0:52:33It's too undercooked for me.
0:52:33 > 0:52:35It's far too undercooked for me.
0:52:35 > 0:52:36I'm really sorry.
0:52:37 > 0:52:41Balance, sharpness, sweetness, bitterness, come through really,
0:52:41 > 0:52:44really well. I think your ideas are dangerous,
0:52:44 > 0:52:45but I think they're very clever.
0:52:47 > 0:52:49Just that pork, come on, Jamie.
0:52:51 > 0:52:54I'm going to kick myself all the way home about that pork.
0:52:54 > 0:52:57I genuinely thought it was OK or I wouldn't have put it on the plate.
0:52:57 > 0:53:00And as soon as he sliced into it, I could see Gregg's face...
0:53:04 > 0:53:06We need to make a judging decision.
0:53:06 > 0:53:08Three of you are staying.
0:53:08 > 0:53:09Three of you are going home.
0:53:09 > 0:53:10Thank you, chefs.
0:53:22 > 0:53:24There were some very good dishes,
0:53:24 > 0:53:27but I think all our chefs had errors and some more than others.
0:53:27 > 0:53:30I'll tell you who had a good day from start to finish,
0:53:30 > 0:53:31and that was Ryan.
0:53:33 > 0:53:34Ryan made us the best souffle,
0:53:34 > 0:53:39came into here in the second round and I think gave us the best dish.
0:53:39 > 0:53:42Without a doubt, he was the standout cook in the kitchen today.
0:53:42 > 0:53:44There was one chef that struggled.
0:53:46 > 0:53:49Daniel had a weak round with the souffle.
0:53:49 > 0:53:52He had a point to prove. He really had to get everything right on
0:53:52 > 0:53:54his dish in the signature round and that did not happen.
0:53:54 > 0:53:59I'm not sure whether or not the skills test just took the wind out of his sails.
0:53:59 > 0:54:02The remaining four, I think this is difficult because out of those four,
0:54:02 > 0:54:04there are things that I liked about all of them,
0:54:04 > 0:54:07and there were errors from each of them.
0:54:10 > 0:54:13Suresh didn't know how to make a souffle.
0:54:13 > 0:54:17That was obvious, so he had a lot to do here with his signature dish.
0:54:17 > 0:54:20The hake was unfortunately overcooked,
0:54:20 > 0:54:23but I loved the flavours in that curry sauce.
0:54:25 > 0:54:29For me, today, Jamie was the most creative chef,
0:54:29 > 0:54:31but the pork was undercooked, without a doubt.
0:54:31 > 0:54:35- You can't take that away.- Careless to let something like that happen,
0:54:35 > 0:54:39but the skill it took to create this plate of food makes me think that
0:54:39 > 0:54:42there is a definite possibility for this chef.
0:54:44 > 0:54:49Chris attempted so much, and I think he attempted too much,
0:54:49 > 0:54:51and there were mistakes on his plate.
0:54:51 > 0:54:54I think we have a very talented young man. Good cookery, good ideas,
0:54:54 > 0:54:56but didn't quite pull it off.
0:54:56 > 0:54:59We've had young chefs come through and sort of go 100mph,
0:54:59 > 0:55:02and I don't know if Chris can be sort of pulled back a bit.
0:55:04 > 0:55:07Tim, with the signature round, he had the ingredients,
0:55:07 > 0:55:08and he had the idea.
0:55:08 > 0:55:11Just didn't quite execute it the way I think he wanted to.
0:55:11 > 0:55:15I love the ideas of the lamb with the smoked almond mousse,
0:55:15 > 0:55:17but the lamb was undercooked.
0:55:17 > 0:55:19There were still issues on this dish.
0:55:19 > 0:55:22It wasn't faultless by any means, but it was decent.
0:55:22 > 0:55:25I suppose the question is, is decent enough?
0:55:28 > 0:55:32Right, which two stay and which two go home
0:55:32 > 0:55:35from Jamie, Tim, Suresh, or Chris?
0:55:35 > 0:55:38Just being here one day shows you how good it is and how much
0:55:38 > 0:55:42you can learn. And I'd just like that to carry on in the future.
0:55:42 > 0:55:45I'd be gutted to leave this early, I've tried my hardest.
0:55:45 > 0:55:47So hopefully I live to fight another day.
0:55:47 > 0:55:52I believe I can go through next round and fingers crossed.
0:55:52 > 0:55:55I hope they've seen I've got enough to go through to the next round
0:55:55 > 0:55:57and then maybe I can show them a little bit more.
0:56:10 > 0:56:14Well done. There's six hard-working, passionate chefs here.
0:56:14 > 0:56:17That's obvious. It's actually quite close, this.
0:56:20 > 0:56:24The first chef leaving the competition is...
0:56:28 > 0:56:29- ..Daniel.- Thank you.
0:56:29 > 0:56:30Thank you, Daniel.
0:56:33 > 0:56:35Our second chef leaving the competition is...
0:56:41 > 0:56:43- ..Suresh.- Thank you, Suresh.
0:56:43 > 0:56:45Thank you.
0:56:49 > 0:56:52And the third and final chef leaving the competition is...
0:56:56 > 0:56:58..Tim.
0:57:04 > 0:57:06Gutted. Yeah, I hoped I got further,
0:57:06 > 0:57:09but there's some strong competition in there, some really good chefs.
0:57:09 > 0:57:10I did my best.
0:57:12 > 0:57:14I was very disappointed about the way I cooked.
0:57:14 > 0:57:16I've done a lot better than that, but unfortunately,
0:57:16 > 0:57:18it's down to the day, isn't it?
0:57:19 > 0:57:22I feel disappointed.
0:57:22 > 0:57:24Sad to leave, but it's a good experience.
0:57:24 > 0:57:26I'm taking some positive energy from here.
0:57:29 > 0:57:31Chefs, congratulations.
0:57:31 > 0:57:33You are our quarterfinalists.
0:57:33 > 0:57:37Getting through's a massive achievement for myself.
0:57:37 > 0:57:39It was more tough than I thought it would be today.
0:57:39 > 0:57:42I'm going to give my all in the next round and hopefully I can progress.
0:57:44 > 0:57:45I'm feeling over the moon.
0:57:45 > 0:57:47Happy, excited,
0:57:47 > 0:57:51a whole handful of things I can't put words to at the moment.
0:57:51 > 0:57:53It feels great when you get really positive comments.
0:57:53 > 0:57:56Today's been a good day, but I'm already worrying about
0:57:56 > 0:57:59the quarterfinal and getting things right and ready for that.
0:58:07 > 0:58:09Tomorrow night, it's the quarterfinal.
0:58:12 > 0:58:17And the week's best chefs return to prove they have what it takes.
0:58:18 > 0:58:20I think it's an absolute triumph.
0:58:20 > 0:58:23Only the best will get to cook for the critics.
0:58:24 > 0:58:26I think that you two are the reason that no-one likes us.