0:00:02 > 0:00:06It's the Professional MasterChef quarterfinal.
0:00:07 > 0:00:10These six talented chefs stood out in their heats.
0:00:13 > 0:00:16Tonight, they'll face two more challenges
0:00:16 > 0:00:19to test them even further.
0:00:19 > 0:00:20I think when I get in there and get in the zone,
0:00:20 > 0:00:22I can knuckle down and get on with the job.
0:00:24 > 0:00:26The intensity of the environment has really
0:00:26 > 0:00:30caught me out and rocked me a little bit.
0:00:30 > 0:00:32I'm quite young, so everyone always expects the least.
0:00:32 > 0:00:34So, yeah, I'm just trying to wow everyone.
0:00:35 > 0:00:39First, they'll have to invent a dish from scratch.
0:00:39 > 0:00:42I think it's an absolute triumph.
0:00:42 > 0:00:44Those who deliver will cook
0:00:44 > 0:00:48for the country's most discerning food critics.
0:00:48 > 0:00:51I think that you two are the reason that no-one likes us.
0:00:51 > 0:00:55Only the best will earn a place in Knockout Week.
0:00:55 > 0:00:57These are our chosen six.
0:00:57 > 0:00:59These are the chefs that we believe in.
0:00:59 > 0:01:02We've seen them cook some wonderful dishes already.
0:01:02 > 0:01:04I think we're in for a great battle.
0:01:30 > 0:01:33Chefs, welcome to your quarterfinal.
0:01:33 > 0:01:35Today is an invention test -
0:01:35 > 0:01:38an invention test using spices.
0:01:40 > 0:01:44What we have here is an array of wonderful ingredients -
0:01:44 > 0:01:49some fruit and vegetables, fish and poultry.
0:01:49 > 0:01:54Most importantly, we want to see at the heart of this dish spices.
0:01:54 > 0:01:59There is turmeric, fennel seeds, you have some cardamom, some ginger,
0:01:59 > 0:02:02cinnamon, star anise, cloves, chillies.
0:02:02 > 0:02:06So much to choose from, but use them wisely.
0:02:06 > 0:02:08You're going to need to cook some exceptional food
0:02:08 > 0:02:10if you're going to get the chance to cook for our critics.
0:02:13 > 0:02:15You can have ten minutes to choose your ingredients.
0:02:17 > 0:02:18Off you go.
0:02:27 > 0:02:31Spices are some of the most complicated ingredients
0:02:31 > 0:02:33that a chef can cook with -
0:02:33 > 0:02:36the right combination, the right amount of each spice,
0:02:36 > 0:02:38but it's got to be there for a reason.
0:02:42 > 0:02:44Yeah, I'm feeling confident.
0:02:44 > 0:02:48I've used these spices quite regularly at work.
0:02:48 > 0:02:50It's all about balance of the dish.
0:02:53 > 0:02:54I've got a dish in mind.
0:02:54 > 0:02:57So, that's come together quite quickly.
0:02:57 > 0:02:59Just need to use these spices in a clever way
0:02:59 > 0:03:01that brings flavour, doesn't overpower.
0:03:03 > 0:03:06It's a huge amount of understanding needed here,
0:03:06 > 0:03:08and also a lot of control.
0:03:09 > 0:03:11You need to know what you're doing with them,
0:03:11 > 0:03:13and they need to complement each other,
0:03:13 > 0:03:14otherwise you could ruin the dish.
0:03:20 > 0:03:21Guys, your ten minutes is up.
0:03:21 > 0:03:2570 minutes to give us that perfect spice dish.
0:03:25 > 0:03:26Off you go.
0:03:44 > 0:03:46I would say I'm pretty creative as a chef.
0:03:48 > 0:03:49This is what I do at work most days -
0:03:49 > 0:03:52just get given the load of random ingredients and just put dishes
0:03:52 > 0:03:54together out of thin air.
0:03:59 > 0:04:02Will, how do you feel about our spice challenge?
0:04:02 > 0:04:05Er, yeah, pretty confident about it.
0:04:05 > 0:04:06I like using spices all the time.
0:04:06 > 0:04:10So, I'm going to roast the quail on the crown, take the breasts off.
0:04:10 > 0:04:14I'm going to do it with couscous spiced with fenugreek,
0:04:14 > 0:04:16coriander seeds,
0:04:16 > 0:04:19fennel seeds, turmeric, paprika and ginger.
0:04:19 > 0:04:20Are you scared of spice? Are you worried?
0:04:20 > 0:04:23No, it's just hard to judge the amount, isn't it?
0:04:23 > 0:04:25Without scales and weighing them out and everything.
0:04:25 > 0:04:27So... So, how are you going to judge what you have?
0:04:27 > 0:04:29- Just by taste.- Absolutely.
0:04:29 > 0:04:31- Yeah.- All right. - Hopefully, it'll surprise you.
0:04:35 > 0:04:36Really love the idea of couscous -
0:04:36 > 0:04:39that will definitely take all the different types of spices
0:04:39 > 0:04:40Will has got on his bench.
0:04:42 > 0:04:44But quail is a very delicate bird,
0:04:44 > 0:04:46it doesn't have a great deal of flavour.
0:04:46 > 0:04:49So, the spices have got to bring out the best of that quail.
0:04:55 > 0:04:57I learnt a lot so far from the competition,
0:04:57 > 0:05:00and I've learnt that less is more.
0:05:00 > 0:05:01And hopefully, I can show the judges
0:05:01 > 0:05:04today that I've took the comments on board and I'm going to do better.
0:05:08 > 0:05:11So, we're doing a spiced apple crumble.
0:05:11 > 0:05:14And we're going to do that with some hazelnuts through that.
0:05:14 > 0:05:19And we're going to do a white chocolate custard to go with that.
0:05:19 > 0:05:21I'm going to do some honeycomb as well,
0:05:21 > 0:05:22just for a bit of texture in there.
0:05:22 > 0:05:27I think spiced crumble or spice in a crumble is a great idea.
0:05:27 > 0:05:30This is not going to be a crumble in a bowl with custard, though, is it?
0:05:30 > 0:05:33I'm going to try and modernise it a little bit.
0:05:35 > 0:05:36We all know a good crumble.
0:05:36 > 0:05:38Mums make crumble, we make crumble,
0:05:38 > 0:05:41and everyone has their perfect crumble in mind.
0:05:43 > 0:05:45Cinnamon and apple, perfect combination.
0:05:45 > 0:05:46Like the sound of that.
0:05:48 > 0:05:50Chris has also got pink peppercorns, star anise,
0:05:50 > 0:05:52to accompany the cinnamon.
0:05:52 > 0:05:54This sounds like a marriage made in heaven.
0:05:55 > 0:05:59Can Chris make this a stunning, modern-looking crumble?
0:05:59 > 0:06:01If he can, we're onto a winner.
0:06:05 > 0:06:07You've had 15 minutes, you've got 55 minutes left.
0:06:13 > 0:06:14The dish that I'd done
0:06:14 > 0:06:16for my signature dish went down really well.
0:06:16 > 0:06:18But the standard is very high.
0:06:18 > 0:06:21I think I'm just going to have to go in there with a clear head,
0:06:21 > 0:06:23and just work clean and efficient as possible.
0:06:28 > 0:06:30- What are you cooking? - I'm doing guinea fowl,
0:06:30 > 0:06:33which I've taken the breast off the carcass
0:06:33 > 0:06:35and I've rolled into a little bit of turmeric
0:06:35 > 0:06:37and a small amount of curry powder,
0:06:37 > 0:06:40with curried aubergine puree, a chicken sauce,
0:06:40 > 0:06:44some sweetcorn that's been cooked in pink peppercorns, thyme.
0:06:44 > 0:06:46I'm going to serve that just with some carrots,
0:06:46 > 0:06:48then a little bit of cardamom.
0:06:48 > 0:06:49Wow. You've got a lot going on.
0:06:49 > 0:06:53Yeah. Some spices I haven't used a lot of, to be honest with you, but,
0:06:53 > 0:06:54yeah, I'll adapt quickly.
0:06:56 > 0:06:59Guinea fowl is a delicate flavour and it needs a delicate touch,
0:06:59 > 0:07:01especially when it comes to the spices.
0:07:01 > 0:07:05But what it can do is sit with the fabulous garnishes with other spices
0:07:05 > 0:07:07that can bring new flavours to the dish,
0:07:07 > 0:07:08which I'm really excited about.
0:07:16 > 0:07:20I would definitely have to say I would prefer to plan something.
0:07:20 > 0:07:21But nobody has recipes,
0:07:21 > 0:07:24or no-one has anything in their head that they're going to produce today.
0:07:24 > 0:07:27It's literally just getting there, see what you have,
0:07:27 > 0:07:29and then you've got to make the best of it.
0:07:31 > 0:07:32Jamie, spices.
0:07:32 > 0:07:34- How do you feel about them? - Mixed, really.
0:07:34 > 0:07:37I enjoy spiced food, but personally using them -
0:07:37 > 0:07:39not very much experience.
0:07:39 > 0:07:40What is your dish, Jamie?
0:07:40 > 0:07:42So, I have some sole,
0:07:42 > 0:07:45I'm just going to roast up quite simply.
0:07:45 > 0:07:48I've got a little curried aubergine puree.
0:07:48 > 0:07:51I've got the clams, I'm going to give them a little tempura -
0:07:51 > 0:07:52nice and crispy.
0:07:52 > 0:07:54And then just season those with a little bit of curry salt
0:07:54 > 0:07:56- when they come out.- So, your core flavour, really,
0:07:56 > 0:07:57is just curry powder?
0:07:57 > 0:08:00The levels of different spice and aromats come from the sauce.
0:08:00 > 0:08:03- The sauce is really what's going to bring everything together.- Right.
0:08:03 > 0:08:06In there, you have the chilli, the ginger, the lemon grass,
0:08:06 > 0:08:11- the coriander.- You're looking a little bit nervous, apprehensive.
0:08:11 > 0:08:12Apprehensive, yes.
0:08:12 > 0:08:13Confidence, Jamie.
0:08:13 > 0:08:15Yeah, I'll have it.
0:08:15 > 0:08:17You'll see it on the plate at the end, not from me.
0:08:21 > 0:08:23Sole is a very delicate flavoured fish,
0:08:23 > 0:08:26and he's got to be very careful that the broth does not overpower it.
0:08:26 > 0:08:28Can it work? Yes, it can.
0:08:28 > 0:08:30Is it in the right hands? Well, at the moment,
0:08:30 > 0:08:32it's in very nervous hands, but it could work.
0:08:36 > 0:08:38Chefs, you got 20 minutes left.
0:08:38 > 0:08:4020 minutes for your best spice dish.
0:08:44 > 0:08:47I expected to come back feeling more comfortable than I did on the heats,
0:08:47 > 0:08:48and it certainly isn't the case.
0:08:48 > 0:08:51But you really have to stay focused, you have to try your hardest.
0:08:51 > 0:08:52I will give it my everything.
0:08:54 > 0:08:56Ryan is giving us a curried broth.
0:08:56 > 0:09:00He's going to use the cooking juices of the clam -
0:09:00 > 0:09:02curry powder, fennel and cardamom.
0:09:02 > 0:09:05Sea bass is his choice of fish for today.
0:09:05 > 0:09:07He's going to pan-fry it just to serve with this dish.
0:09:07 > 0:09:10He is the most experienced chef in the kitchen.
0:09:10 > 0:09:12He should have no problem with this dish.
0:09:14 > 0:09:16Ryan. Happy with the challenge?
0:09:16 > 0:09:20It's not my area, I don't even really eat spicy food.
0:09:20 > 0:09:21So, I'm a little bit on edge.
0:09:21 > 0:09:25I'm just trying to do justice to the ingredients and deliver something
0:09:25 > 0:09:28- that's balanced.- It's a shame to see you being thrown by the test,
0:09:28 > 0:09:30isn't it? Cos that's not what we want.
0:09:30 > 0:09:32I just don't have any experience, I don't eat it.
0:09:32 > 0:09:34It's really out of my comfort zone.
0:09:34 > 0:09:37I hope you like it. I'm excited about what I'm going to give you.
0:09:37 > 0:09:38I hope I've got the balance right.
0:09:38 > 0:09:40- But...- Have you got a spice rack at home in your kitchen?
0:09:40 > 0:09:44- No!- Oh, God. I thought everyone had a spice rack at home.
0:09:44 > 0:09:45No.
0:09:58 > 0:10:01I feel like I've performed a bit hit and miss.
0:10:02 > 0:10:04I need to be thinking about the basics.
0:10:04 > 0:10:07You know, get those done right and then just build upon that.
0:10:14 > 0:10:17- Gareth?- Yes.- Quarterfinalist, how do you feel?
0:10:17 > 0:10:18Feel quite confident at the moment.
0:10:18 > 0:10:21Everything's going how I want it to go.
0:10:21 > 0:10:23We've got gurnard, which I'm going to pan-fry.
0:10:23 > 0:10:26I've made a curry oil, which I'm going to cook it in
0:10:26 > 0:10:27and just season it with lemon juice.
0:10:27 > 0:10:30So, I've made like almost a bit of a broth sauce.
0:10:30 > 0:10:31Used the stock from the clams.
0:10:31 > 0:10:35In through there as well we've got chilli, ginger and lemon grass.
0:10:35 > 0:10:38A bit of meatiness you get from the gurnard should be able to take it
0:10:38 > 0:10:40a bit better than, say, plaice.
0:10:40 > 0:10:43I agree. I think gurnard can take some strong flavours.
0:10:43 > 0:10:45I've got to make sure I nail it, then, don't I?
0:10:49 > 0:10:51Great ingredients, great choice of spices.
0:10:51 > 0:10:55But the key to a good gurnard is making sure that it's beautifully
0:10:55 > 0:10:57pan-fried, it's got great caramelisation,
0:10:57 > 0:10:59and there are no pin bones in there.
0:10:59 > 0:11:02Gurnard has lots of hidden bones inside,
0:11:02 > 0:11:03and I hope they've all been removed.
0:11:09 > 0:11:12We have three broths in the room, all matching with seafood.
0:11:13 > 0:11:15We have a sole, which is very fragile.
0:11:15 > 0:11:18We have a gurnard, which can take big flavours.
0:11:18 > 0:11:19And then we also have sea bass,
0:11:19 > 0:11:23which is also another fish that can be overpowered quite easily.
0:11:23 > 0:11:26These chefs have really got to get the balance of their broths right.
0:11:30 > 0:11:32Chefs, you've got two minutes left!
0:11:47 > 0:11:4960 seconds to finish your plate.
0:11:52 > 0:11:55- Stewart, you're going to have to get a move on.- Yes, Chef.
0:12:02 > 0:12:04That's it, stop cooking.
0:12:04 > 0:12:05Step back from your bench.
0:12:12 > 0:12:14First up is Ryan.
0:12:14 > 0:12:19His roasted sea bass has been served in a broth spiced with fennel seeds,
0:12:19 > 0:12:25lemon grass, chilli, cardamom, star anise and lime,
0:12:25 > 0:12:30and is accompanied by wilted spinach, clams, green beans,
0:12:30 > 0:12:33tomatoes and coriander leaf.
0:12:43 > 0:12:45What you've got here, Ryan,
0:12:45 > 0:12:47is you've got a very safe, clean, fresh...
0:12:48 > 0:12:50.."must try harder" dish.
0:12:50 > 0:12:53It's not a bad dish, and it has been cooked well,
0:12:53 > 0:12:56the fish especially and the spinach.
0:12:56 > 0:12:58The broth just needs a little bit more energy, a bit more oomph.
0:13:00 > 0:13:01It's a nice, simple broth.
0:13:01 > 0:13:03It's not one that's screaming out
0:13:03 > 0:13:05that Ryan has really been brave enough
0:13:05 > 0:13:10to dive in and use the spices, which is what this challenge is all about.
0:13:11 > 0:13:14I have let myself down by not pushing myself, which is...
0:13:14 > 0:13:15It defeats the object.
0:13:15 > 0:13:17So, hopefully you've seen I've got potential there.
0:13:17 > 0:13:18I've got a lot more.
0:13:24 > 0:13:28Stewart's guinea fowl was cooked in a turmeric and curry oil.
0:13:28 > 0:13:33He served it with tomatoes, baby aubergine, courgette,
0:13:33 > 0:13:36cardamom carrots and sweetcorn
0:13:36 > 0:13:38cooked with pink peppercorns and thyme.
0:13:39 > 0:13:44Alongside, curried aubergine puree and a chicken peppercorn sauce.
0:13:52 > 0:13:54You've cooked the guinea fowl very well,
0:13:54 > 0:13:56but I almost feel like I've got to go searching for the spice
0:13:56 > 0:13:59in this dish because there's so much going on.
0:13:59 > 0:14:03And the spices are only really coming through
0:14:03 > 0:14:05in your aubergine puree.
0:14:05 > 0:14:07And that's just right at the very end.
0:14:07 > 0:14:11The best way to get flavour out of spices is to warm them through and
0:14:11 > 0:14:13bring out that moisture.
0:14:13 > 0:14:16So, the oil that I was so looking forward to around the guinea fowl
0:14:16 > 0:14:20is not coming out as strong as I thought it would.
0:14:20 > 0:14:22There are some good things on this plate of food,
0:14:22 > 0:14:26but the heart of this dish should be the underlying flavours of spice
0:14:26 > 0:14:28and I'm not finding it in this dish.
0:14:30 > 0:14:32Totally understandable.
0:14:32 > 0:14:35I don't think I've hit the brief on the spice.
0:14:35 > 0:14:37I can see where they're coming from.
0:14:37 > 0:14:39For his spice dish,
0:14:39 > 0:14:43Gareth has pan-roasted gurnard in a curry oil and served it with
0:14:43 > 0:14:47cauliflower beignet coated in curried batter
0:14:47 > 0:14:52with torched baby gem, clams, confit potatoes,
0:14:52 > 0:14:54toasted almonds and spring onions...
0:14:55 > 0:14:59..in a broth made with chilli, ginger, lemon grass,
0:14:59 > 0:15:01coriander and coconut milk.
0:15:10 > 0:15:12The star of this is your broth.
0:15:12 > 0:15:15It's a good broth, it's got a bit of body through it.
0:15:15 > 0:15:18It's got flavour. And I like that you added coconut cream,
0:15:18 > 0:15:22which I wasn't expecting - the richness that this broth has.
0:15:22 > 0:15:26I like the crispy cauliflower beignet. I do taste the curry.
0:15:26 > 0:15:30And also the fresh gem counteracts the sharpness that you have in this
0:15:30 > 0:15:35broth, but I think you've been a bit cautious on the spice side.
0:15:35 > 0:15:37The broth is excellent, without a doubt.
0:15:37 > 0:15:41But pour all the broth into the dish, so that every mouthful
0:15:41 > 0:15:44you're going to get your broth with the ingredients.
0:15:44 > 0:15:46Once the broth is gone,
0:15:46 > 0:15:48this becomes a very boring dish for me.
0:15:50 > 0:15:53It was good feedback, you know. It's all you can ask for, isn't it?
0:15:53 > 0:15:54It wasn't... I don't feel like I got slated.
0:15:57 > 0:15:59Jamie's dish is roast lemon sole,
0:15:59 > 0:16:03topped with a curry sauteed clam beignet,
0:16:03 > 0:16:06served with roasted baby aubergine,
0:16:06 > 0:16:12a curried aubergine puree and a broth infused with chilli, ginger,
0:16:12 > 0:16:14lemon grass and coriander.
0:16:24 > 0:16:25I think it's an absolute triumph.
0:16:26 > 0:16:29Sauce, broth, call it whatever you like,
0:16:29 > 0:16:32it's got a lovely warmth sitting in the back of my throat.
0:16:32 > 0:16:34And it works very well with this dish.
0:16:34 > 0:16:37The fish is beautifully cooked, but even the beignet works.
0:16:37 > 0:16:39All the neutral things work very well with the spices.
0:16:39 > 0:16:42And the puree underneath is absolutely delicious.
0:16:42 > 0:16:47And I've got the lovely flavour just sitting on my palate right now,
0:16:47 > 0:16:49which makes me so happy.
0:16:49 > 0:16:51- Well done.- Thank you.
0:16:52 > 0:16:55The seasoning is spot on, on that fish.
0:16:55 > 0:16:59Now, this sauce, the flavour that I have left on my palate is chilli,
0:16:59 > 0:17:03lemon grass and the coriander, which is just divine.
0:17:08 > 0:17:11I think I'm still a little bit in a state of shock, to be honest.
0:17:11 > 0:17:13I'm just trying to digest it.
0:17:13 > 0:17:15Yeah, Marcus actually smiled.
0:17:18 > 0:17:22Will has served roasted quail breast with an aubergine and almond
0:17:22 > 0:17:25couscous, spiced with fenugreek,
0:17:25 > 0:17:28coriander, fennel seeds and turmeric,
0:17:28 > 0:17:31along with caramelised pineapple,
0:17:31 > 0:17:35charred baby gem and a parsley and carrot top salsa verde.
0:17:36 > 0:17:37Carrot top salsa verde?
0:17:37 > 0:17:39- Yep.- Where does that come from?
0:17:39 > 0:17:41It's just a bit different in there, it's not just parsley.
0:17:41 > 0:17:44I did half and half so it's still real fresh and light.
0:17:50 > 0:17:53Quail with spices always going to be very risky because it's such
0:17:53 > 0:17:56a delicate flavour. And I think what you've done here,
0:17:56 > 0:17:58I think it's actually really quite clever.
0:17:58 > 0:18:01I think the couscous is absolutely delicious.
0:18:01 > 0:18:04I really do like the level of spice that you've got through there.
0:18:04 > 0:18:08The salsa verde - carrot tops and parsley?
0:18:08 > 0:18:10It works! It's really clever!
0:18:11 > 0:18:14It's a light dish, there's no heavy sauce,
0:18:14 > 0:18:16and I quite like the way you've done that.
0:18:16 > 0:18:18I have enjoyed the way that the pineapple brings
0:18:18 > 0:18:21that sweetness to this whole dish. It's quite clever.
0:18:21 > 0:18:23I think with spices, you know,
0:18:23 > 0:18:25it's important to have something that counteracts it,
0:18:25 > 0:18:29and you brought that with the sweetness of this pineapple.
0:18:29 > 0:18:30Thanks.
0:18:31 > 0:18:32It went better than I thought.
0:18:32 > 0:18:34I really wasn't very happy with my dish,
0:18:34 > 0:18:36but then had some good comments.
0:18:36 > 0:18:38So, yeah, happy with it in the end.
0:18:39 > 0:18:44Finally, it's Chris, who is the only contestant to have made a dessert.
0:18:44 > 0:18:48His spiced apple crumble includes cinnamon crumb,
0:18:48 > 0:18:54pickled raw apple, a cinnamon apple compote, hazelnuts, honeycomb,
0:18:54 > 0:18:57and a white chocolate custard spiced with star anise.
0:19:06 > 0:19:08I'm missing a lot of the crumble.
0:19:08 > 0:19:09This is not a real crumble -
0:19:09 > 0:19:12this texture I've got with the flour and the sugar and the butter.
0:19:12 > 0:19:15I understand the idea of where you're going with it.
0:19:15 > 0:19:18I can taste the start anise in the custard,
0:19:18 > 0:19:20but I find it so sickly sweet because of the addition of the white
0:19:20 > 0:19:22chocolate. I like the ideas,
0:19:22 > 0:19:26I just don't think you've executed them to your best.
0:19:26 > 0:19:29The apple's got a little of tart to it, a little bit of zing to it.
0:19:29 > 0:19:32Not a great deal because even the puree's on the sweet side.
0:19:32 > 0:19:34And the honeycomb is an addition that was nice,
0:19:34 > 0:19:37it's just added more sweetness.
0:19:37 > 0:19:40Unfortunately, the sugar and sweetness of this dish
0:19:40 > 0:19:42overtakes spice.
0:19:44 > 0:19:46They're the guys you want to really impress,
0:19:46 > 0:19:48and hearing things like that does knock you a bit.
0:19:48 > 0:19:52But on the other hand, they are, like, constructive
0:19:52 > 0:19:55and I can learn from what the judges have said to me so far.
0:19:57 > 0:20:01Great ideas here today, some interesting spice combinations.
0:20:01 > 0:20:04We're looking for the four chefs who have cooked the best dishes that we
0:20:04 > 0:20:09can put through to a very, very difficult next round - our critics.
0:20:09 > 0:20:11Go and take a break, and we'll call you back in when we've made our
0:20:11 > 0:20:13decision. Thank you, guys.
0:20:24 > 0:20:26Wow, what a great day in the kitchen.
0:20:26 > 0:20:30I love the spice challenge, and I really think it did test our chefs.
0:20:30 > 0:20:33One or two of our chefs had a rabbit-in-the-headlights moment,
0:20:33 > 0:20:36but I think, overall, our chefs did well today.
0:20:38 > 0:20:41I think our standout chef was Jamie.
0:20:41 > 0:20:43He's the one chef that pushed the boundary of spices.
0:20:43 > 0:20:46Wow, did he deliver the power on the plate?!
0:20:47 > 0:20:49Will - I really liked the presentation of his dish.
0:20:49 > 0:20:52Great choice of plate, and I thought the colours worked beautifully well.
0:20:52 > 0:20:56The couscous had its warmth and the heat from the spices that he put
0:20:56 > 0:20:58through. Some nice ideas here.
0:20:58 > 0:20:59Jamie and Will, for me,
0:20:59 > 0:21:02are two chefs that should go through to cook for our critics.
0:21:02 > 0:21:05Great job today. As for the other four,
0:21:05 > 0:21:08we've got two to keep and two to send home.
0:21:08 > 0:21:11Ryan admitted that he does not cook with a lot of spices
0:21:11 > 0:21:15and just put together a dish that he knew would be sort of safe.
0:21:17 > 0:21:19I thought Stew was just trying a little bit too hard today.
0:21:19 > 0:21:23He grabbed tons of ingredients, lots of spices,
0:21:23 > 0:21:26but yet they didn't really work together.
0:21:26 > 0:21:29Gareth used a gurnard, he made that wonderful broth.
0:21:29 > 0:21:32And I wanted him to just to pour all of that broth into the dish so that
0:21:32 > 0:21:35every mouthful got some of the broth.
0:21:35 > 0:21:37That's where the real flavour of spice was.
0:21:38 > 0:21:42Chris was the only one brave enough to give us a dessert.
0:21:42 > 0:21:46I like the ideas, I just don't think he executed it well enough.
0:21:46 > 0:21:49The sweetness just overtook everything on that plate.
0:21:49 > 0:21:50I don't know, I feel like mine
0:21:50 > 0:21:52was the worst one today from the comments.
0:21:52 > 0:21:54But, you know, it's whatever they say.
0:21:56 > 0:21:59Yeah, I would be gutted if I went home cos it's still early days
0:21:59 > 0:22:01and I've still got a lot to offer. So...
0:22:01 > 0:22:02I think I might have done enough
0:22:02 > 0:22:04to show them that, you know, I can cook.
0:22:04 > 0:22:06And, you know, but...
0:22:06 > 0:22:07Let's just wait and see.
0:22:09 > 0:22:10I'd love to cook my food for the critics.
0:22:10 > 0:22:12I don't want to get my hopes up
0:22:12 > 0:22:15because then I'll just be more disappointed if I don't get through.
0:22:24 > 0:22:27Some great cooking in the kitchen today.
0:22:27 > 0:22:29And interesting spice combinations, as well.
0:22:30 > 0:22:33Only four of you can go through.
0:22:33 > 0:22:35The first chef leaving us today is...
0:22:44 > 0:22:45..Chris.
0:22:50 > 0:22:52Our second chef leaving us is...
0:22:57 > 0:22:59..Stewart.
0:22:59 > 0:23:01- Thanks for everything. - Thank you, Stewart.
0:23:05 > 0:23:07It's not the result I was looking for, obviously.
0:23:07 > 0:23:09But I'm happy to be a quarterfinalist.
0:23:09 > 0:23:12It's another thing to put on the CV, to say that I've got this far.
0:23:14 > 0:23:16It's not a good feeling. I wanted to go as far as I can.
0:23:17 > 0:23:19I wish them all really the best of luck.
0:23:19 > 0:23:21Hopefully, they'll do themselves justice.
0:23:23 > 0:23:26- MARCUS:- Well done, Chefs. Don't get too complacent.
0:23:26 > 0:23:28You got the critics in the next round.
0:23:28 > 0:23:30And they know their food.
0:23:48 > 0:23:52You are now cooking some of your own food, not just for Marcus and I,
0:23:52 > 0:23:55but for some of the most renowned critics in the country.
0:23:57 > 0:23:58Do you have what it takes?
0:23:58 > 0:24:02Well, I sure hope so because we've chosen you to be in this kitchen.
0:24:04 > 0:24:07You need to give us two of your best courses.
0:24:07 > 0:24:10After this, one of you is going to be leaving the competition
0:24:10 > 0:24:13and three of you will be going through to Knockout Week.
0:24:14 > 0:24:16This is a chance for you to shine.
0:24:16 > 0:24:18Give it your best shot.
0:24:20 > 0:24:23You've got one hour and 15 minutes, off you go.
0:24:41 > 0:24:43Gareth, what are your dishes?
0:24:43 > 0:24:46So, we've got halibut, which I'm going to cook in a sous-vide.
0:24:46 > 0:24:48We've got some asparagus.
0:24:48 > 0:24:49I've got braised baby gem.
0:24:49 > 0:24:52Going to do, like, a fried crispy cabbage on top.
0:24:52 > 0:24:55And then we've also got verjus beurre blanc.
0:24:55 > 0:24:59- And, pudding?- I'm doing a pistachio souffle with dark chocolate creme
0:24:59 > 0:25:02anglaise. And I've got raspberries with prosecco.
0:25:02 > 0:25:05A souffle at this time in the competition, that's ballsy,
0:25:05 > 0:25:08- I've got to give you that. - Especially cos I know your critics
0:25:08 > 0:25:11and yourselves have had thousands of souffles in your lives.
0:25:11 > 0:25:14Do you think with the time restraint you're going to be fine?
0:25:14 > 0:25:16Er, yeah. I practised it before.
0:25:16 > 0:25:18I've always been just in time, but obviously I understand
0:25:18 > 0:25:20the pressures are very, very different today.
0:25:20 > 0:25:22So...
0:25:22 > 0:25:24I think as long as I keep my head down,
0:25:24 > 0:25:26make no silly mistakes, then, yeah,
0:25:26 > 0:25:27I should be on time.
0:25:32 > 0:25:35I like the sounds of the whole menu that Gareth has put together.
0:25:35 > 0:25:37He seems quite confident with it.
0:25:37 > 0:25:39These are dishes tried and tested.
0:25:42 > 0:25:44I hope Gareth can keep it cool,
0:25:44 > 0:25:46composed and give us some wonderful cooking.
0:25:48 > 0:25:51The only way you're going to stand out is if you take a few risks.
0:25:51 > 0:25:54The souffle is the risk I'm taking today.
0:25:54 > 0:25:56I think I need to prove to the judges and the critics
0:25:56 > 0:25:57that I want it more than everyone else.
0:26:04 > 0:26:06Ryan's main course is going to be roe deer.
0:26:06 > 0:26:09And he's serving this with asparagus and a smoked potato puree
0:26:09 > 0:26:11with girolles and summer truffle.
0:26:12 > 0:26:15Normally, venison is served with earthy vegetables.
0:26:15 > 0:26:18But Ryan's kept it nice and light and incredibly seasonal.
0:26:18 > 0:26:21So, I'm looking forward to it, and I think it will work.
0:26:25 > 0:26:29For a dessert, Ryan is making a mousse flavoured with elderflower.
0:26:29 > 0:26:31He's braising his mousse, so I guess it is a parfait.
0:26:34 > 0:26:37He's also making a meringue, which he's sprinkling with bee pollen.
0:26:37 > 0:26:39And he's picked some sweet cicely,
0:26:39 > 0:26:41which has an aniseedy flavour,
0:26:41 > 0:26:43which will go very well with everything on this dessert.
0:26:44 > 0:26:47Sometimes that elderflower cordial can be incredibly sweet.
0:26:47 > 0:26:50So, the balance of sweet here has got to be right.
0:26:52 > 0:26:54To get it all out in an hour and 15 is going to be hard work,
0:26:54 > 0:26:56but I'm in the mood for hard work.
0:26:56 > 0:27:00I really want to push, I want to prove myself after the last round.
0:27:01 > 0:27:03Just hope I don't mess up.
0:27:03 > 0:27:04Because that would be a disaster.
0:27:08 > 0:27:10How do you feel about cooking
0:27:10 > 0:27:12for some of the best critics in the country?
0:27:12 > 0:27:15Nervous, but I get nervous cooking for everybody just about,
0:27:15 > 0:27:16cos everyone's your critic, aren't they?
0:27:16 > 0:27:20So... The whole competition, you can't hide anything,
0:27:20 > 0:27:21they'll see through everything.
0:27:21 > 0:27:23The same as you guys. I don't know what was wrong with me
0:27:23 > 0:27:26on my spice challenge. It wasn't me, I wasn't myself.
0:27:26 > 0:27:28But hopefully I can get by head down, get sorted and get this out.
0:27:28 > 0:27:29And you'll be happy.
0:27:42 > 0:27:44I'm big-time up for it today, actually.
0:27:46 > 0:27:48I've been running through the dishes in my head,
0:27:48 > 0:27:50like, over and over again.
0:27:50 > 0:27:54Like each element, each component, how I'm going to work through it.
0:27:54 > 0:27:55Quite a geeky way.
0:28:02 > 0:28:03Hi, Jamie.
0:28:03 > 0:28:06- What are your dishes?- So, I'm doing a roast rump of lamb.
0:28:06 > 0:28:11Just pretty old-school in the pot, loads of rosemary, thyme, garlic -
0:28:11 > 0:28:14nice aromats in there. That's going to be served with Jersey Royals.
0:28:14 > 0:28:17And then I have like a chimichurri sort of dressing
0:28:17 > 0:28:20that's almost like a spicy salsa verde.
0:28:20 > 0:28:24For dessert, I'm doing blackberry and apple crumble.
0:28:27 > 0:28:30Our critics... our critics love their crumbles.
0:28:30 > 0:28:32So do we.
0:28:32 > 0:28:34How are you making your crumble?
0:28:34 > 0:28:37So, basically taking each element of the crumble,
0:28:37 > 0:28:39and what makes a crumble so satisfying,
0:28:39 > 0:28:43and just rebuilding in sort of a more modern, refined way.
0:28:47 > 0:28:50If Jamie can wow us and those critics
0:28:50 > 0:28:52with this deconstructed crumble,
0:28:52 > 0:28:55this chef is on his way for sure.
0:28:57 > 0:28:59Rump of lamb is always a winner,
0:28:59 > 0:29:03but what's really caught my attention is this chimichurri sauce.
0:29:03 > 0:29:05Parsley with garlic, shallots.
0:29:05 > 0:29:09And he's binding it together with oil and an avocado.
0:29:09 > 0:29:11That has to complement that dish.
0:29:11 > 0:29:12Really love the sound of his menu.
0:29:30 > 0:29:33- Hiya, Will.- Hello. - What are your dishes?
0:29:33 > 0:29:37So for the main, I'm doing just pan-fried hake and scallops
0:29:37 > 0:29:38with pickled Jersey Royals.
0:29:38 > 0:29:41Half of them I'm pickling in beetroot pickling liquor,
0:29:41 > 0:29:43the other half in saffron and turmeric.
0:29:43 > 0:29:45So those bright colours.
0:29:45 > 0:29:48And then for dessert, a white chocolate and oregano tart,
0:29:48 > 0:29:54with Italian meringue, oregano curd and some roasted white chocolate.
0:29:54 > 0:29:57Will, you're now our youngest chef in the kitchen.
0:29:57 > 0:30:01- This menu has got to be absolutely perfect for the critics.- Yeah.
0:30:01 > 0:30:03I've practised quite a few times so I'm feeling pretty confident on
0:30:03 > 0:30:06my menu, so it's just getting everything done now.
0:30:06 > 0:30:07There's quite a lot of elements going on.
0:30:11 > 0:30:14Will's dish sounds absolutely bonkers.
0:30:14 > 0:30:17We have pickled potatoes with saffron and turmeric,
0:30:17 > 0:30:19and some with beetroot juice.
0:30:19 > 0:30:20It's completely new on me.
0:30:22 > 0:30:25Will's dessert, the question I'm going to ask myself is,
0:30:25 > 0:30:27does the chocolate work with the oregano?
0:30:30 > 0:30:33It's daring, it's risky,
0:30:33 > 0:30:36it's a young chef trying incredibly hard to impress.
0:30:39 > 0:30:41It's just unusual, different ways of doing stuff
0:30:41 > 0:30:43which not many people do. I just want to get that across.
0:30:45 > 0:30:48I can do the old-school techniques and bring some modern style into it,
0:30:48 > 0:30:50mix it up, show what I can do.
0:30:53 > 0:30:55Our chefs need to keep it together.
0:30:56 > 0:31:01Those critics, they're like hawks - they will zoom in on any mistakes.
0:31:15 > 0:31:17What's really interesting is when
0:31:17 > 0:31:20you see real real-live talent come together
0:31:20 > 0:31:23in this room, bringing together Mother Nature's best,
0:31:23 > 0:31:26and doing it with a little bit of subtle magic.
0:31:27 > 0:31:30Nothing gives food critics more excitement
0:31:30 > 0:31:32than feeling we have bragging
0:31:32 > 0:31:35rights, that we met those future stars and that we spotted them.
0:31:37 > 0:31:39What has become clear over the years
0:31:39 > 0:31:41is that it's this round, when us
0:31:41 > 0:31:43so-called critics enter the room,
0:31:43 > 0:31:46when, if they're going to fall apart, they do.
0:31:47 > 0:31:48Oh, well, cheers, guys.
0:31:48 > 0:31:49Cheers.
0:31:53 > 0:31:57Ryan. Only 12 minutes before your first course is due.
0:31:57 > 0:31:59- How are we doing? - I'm a little bit behind.
0:31:59 > 0:32:02What are we looking at - ten, five, three minutes over?
0:32:02 > 0:32:04- Two?- A couple of minutes, I think.
0:32:04 > 0:32:05- Go for it, Ryan, yeah? - Thank you very much.
0:32:09 > 0:32:12I'm worried that there's a little bit too much sweetness in here,
0:32:12 > 0:32:15and one too many ingredients.
0:32:15 > 0:32:16Can he do them all to perfection?
0:32:18 > 0:32:22Can he actually cook a loin of roe deer?
0:32:22 > 0:32:25Will the asparagus be just slightly al dente?
0:32:26 > 0:32:28Will we taste the girolles?
0:32:28 > 0:32:30Will it be smothered by the smokiness of the potato?
0:32:32 > 0:32:34Ryan is definitely under pressure right now.
0:32:34 > 0:32:37He's got less than five minutes.
0:32:37 > 0:32:39His meat is still sitting in the water bath -
0:32:39 > 0:32:41and it doesn't look cooked at all.
0:32:43 > 0:32:44He's got a lot of work to do.
0:32:55 > 0:32:56How are you finding it?
0:32:56 > 0:32:59- Very, very stressful. - What have we got left to do?
0:32:59 > 0:33:03Erm, sear the meat, rest it, cook the girolles, plate up.
0:33:11 > 0:33:12Ryan, your time is up.
0:33:12 > 0:33:14OK, I'm plating now.
0:33:27 > 0:33:29- How's that meat looking, Ryan? - Erm...
0:33:29 > 0:33:32- Raw?- No. No, it's not raw - it's not raw.
0:33:32 > 0:33:35- I don't think it's raw.- What would Marcus Wareing know anyway?
0:33:35 > 0:33:36No...
0:33:39 > 0:33:41- Is that it?- That's it, yeah.
0:33:41 > 0:33:42Off you go.
0:33:49 > 0:33:51I apologise for being late.
0:33:51 > 0:33:53- Good afternoon, everybody.- Hi.- Hi.
0:33:58 > 0:34:04Ryan's main course is loin of roe deer, served with smoked potato,
0:34:04 > 0:34:09asparagus, girolles, summer truffle and a chicken Madeira sauce.
0:34:11 > 0:34:13I'm not squeamish,
0:34:13 > 0:34:16but there is something utterly revolting about seeing
0:34:16 > 0:34:19that blood trickling through the white of the mashed potato,
0:34:19 > 0:34:21and I find it really off-putting.
0:34:28 > 0:34:31It's so rare that it's bleeding out across the plate.
0:34:31 > 0:34:34There is no depth to this jus.
0:34:34 > 0:34:37It's a lot of acidity with no kind of meaty savouriness.
0:34:37 > 0:34:40Nothing else is jumping for joy.
0:34:40 > 0:34:41The girolles - undercooked.
0:34:41 > 0:34:44These baby onions - I mean, they haven't - have they touched heat?
0:34:44 > 0:34:47In its favour, I loved the smoked potato.
0:34:47 > 0:34:48It's delicious.
0:34:48 > 0:34:50But it was all just a little bit Reservoir Dogs.
0:34:53 > 0:34:54The venison is just...
0:34:56 > 0:34:58..just on the border here.
0:34:58 > 0:35:01Yeah, I think we got the more cooked piece.
0:35:01 > 0:35:04I love the flavours of the smoky mashed potato.
0:35:04 > 0:35:07The girolles, slightly under. And nothing's been seasoned,
0:35:07 > 0:35:09but we know why - it's because he's in a panic,
0:35:09 > 0:35:12he's flustered and he's taken his eye off the ball.
0:35:21 > 0:35:24I'm not sure I've actually seen an iced mousse.
0:35:24 > 0:35:26It may just be another word for a parfait.
0:35:29 > 0:35:32I've always got a bottle of elderflower cordial in my fridge.
0:35:32 > 0:35:35It's one of my favourite tastes, so a mousse - fantastic.
0:35:37 > 0:35:39- How are we looking, Ryan? - Yeah, I'm OK.
0:35:46 > 0:35:49- What's that? - Just a sweet cicely puree.
0:35:56 > 0:35:58So what else is there?
0:35:58 > 0:36:01Elderflower curd and the meringue, and just a few elderflowers.
0:36:07 > 0:36:08- You all done?- Yeah.
0:36:13 > 0:36:16I think he found that incredibly difficult.
0:36:16 > 0:36:19Yes, very, very tough time for Ryan.
0:36:24 > 0:36:27Ryan's dessert is an iced elderflower mousse,
0:36:27 > 0:36:32served with elderflower curd, golden and red raspberries,
0:36:32 > 0:36:35sweet cicely syrup, and bee pollen meringue.
0:36:43 > 0:36:45After the disappointment of the first course,
0:36:45 > 0:36:47I think that he has pulled things back slightly.
0:36:47 > 0:36:50I think there is an elderflower punch.
0:36:50 > 0:36:54I think that it's simple, but it also shows that he...
0:36:55 > 0:36:56..he cares about ingredients,
0:36:56 > 0:36:59and he cares about trying to challenge people.
0:36:59 > 0:37:01Challenge people? There's nothing challenging about this.
0:37:01 > 0:37:04It's a...you know, affable creamy thing on a plate.
0:37:04 > 0:37:08I'm interested to have tasted the sweet cicely - it's quite nice,
0:37:08 > 0:37:10it's quite exotic, it's quite herby.
0:37:10 > 0:37:14But as a dish - looks pretty but doesn't really deliver flavour.
0:37:16 > 0:37:18I think that you two are the reason that no-one likes us.
0:37:22 > 0:37:24I quite like that creamy texture.
0:37:24 > 0:37:28If anything, I would say the elderflower needs to be a little bit
0:37:28 > 0:37:31stronger. The sweet cicely and the little curds running through
0:37:31 > 0:37:34- this dish is fabulous. - This, for me, I think,
0:37:34 > 0:37:36it just needs something with a bit of texture, a bit of crunch,
0:37:36 > 0:37:38to finish the dessert off.
0:37:45 > 0:37:47I shouldn't have been late on that first course.
0:37:47 > 0:37:51I've tried to push myself today, and I've probably pushed myself too far.
0:37:51 > 0:37:53There were silly mistakes caused by rushing.
0:37:55 > 0:37:56Nothing I can do now.
0:38:07 > 0:38:10Jamie, this is probably the cleanest bench
0:38:10 > 0:38:12I've ever seen on critics' day,
0:38:12 > 0:38:15- with ten minutes still left to go. - Thanks, Marcus.
0:38:16 > 0:38:19Roast lamb rump, Jersey Royals, chimichurri watercress -
0:38:19 > 0:38:22phenomenally beautiful combinations.
0:38:22 > 0:38:24The thing that I'm most excited about is to see what he's done
0:38:24 > 0:38:26with Jersey Royals.
0:38:30 > 0:38:32It reads simple.
0:38:32 > 0:38:34I'd suspect it will be a little more complicated than that.
0:38:37 > 0:38:41I hope the chimichurri really does have a bit of a bite and a kick.
0:38:41 > 0:38:43I hope he's cooked the lamb rump perfectly.
0:38:48 > 0:38:51- You're getting there.- Yeah. Finishing the dishes now.
0:38:51 > 0:38:54- Sauce is good to go? - The sauce is ready to rock and roll.
0:38:59 > 0:39:01Right, time's up now, Jamie.
0:39:01 > 0:39:03- Final touches, OK?- Yes, Chef.
0:39:05 > 0:39:08- What is that? - So this is the mint liquorice tea,
0:39:08 > 0:39:11like quite a mild mint liquorice flavour.
0:39:11 > 0:39:12- Are you done?- Good to go, Chef.
0:39:17 > 0:39:18Very nice.
0:39:24 > 0:39:29Jamie's main course is roast rump of lamb, served with Jersey Royals,
0:39:29 > 0:39:34garlic sour cream, chimichurri and avocado sauce,
0:39:34 > 0:39:36and a sprinkling of mint liquorice tea.
0:39:41 > 0:39:43The lamb just done beautifully.
0:39:43 > 0:39:45You know those Jersey Royals...
0:39:46 > 0:39:50..beautifully done, and then crushed, and then oily and crunchy.
0:39:50 > 0:39:53The chimichurri with the avocado is absolutely fascinating,
0:39:53 > 0:39:57because you get that sort of minty garlicky hit,
0:39:57 > 0:40:01and it's softened by the avocado, and just the right measure.
0:40:01 > 0:40:04It really works, but it doesn't overwhelm the lamb,
0:40:04 > 0:40:06which is still there and being itself.
0:40:06 > 0:40:07This is proper cooking.
0:40:07 > 0:40:10You're going to remember it and avoid kissing anybody for a while,
0:40:10 > 0:40:11but it's really good stuff.
0:40:11 > 0:40:13- Oh, that's a shame.- Oh, darling.
0:40:15 > 0:40:16This dish is an absolute triumph,
0:40:16 > 0:40:19and those fabulously crushed potatoes underneath -
0:40:19 > 0:40:21I am really impressed with what he's done.
0:40:29 > 0:40:31Well, this can go one of two ways.
0:40:31 > 0:40:34He can either make us a perfect apple and blackberry crumble,
0:40:34 > 0:40:38or he can destroy all our hopes and dreams by trying to be clever.
0:40:41 > 0:40:45I don't want to see a deconstructed crumble that - you know,
0:40:45 > 0:40:46that makes me cross.
0:40:50 > 0:40:51It's not that deconstructed.
0:40:51 > 0:40:54No, you see, it's a crumble with some ice cream in there.
0:40:57 > 0:40:59So this is like the blackberry custard.
0:41:01 > 0:41:03- Are you done?- Yes, Chef.
0:41:03 > 0:41:04All right, off you go.
0:41:09 > 0:41:10Never had purple custard before!
0:41:16 > 0:41:19Jamie's dessert is an apple and blackberry crumble,
0:41:19 > 0:41:22with blackberry sorbet, blackberry foam,
0:41:22 > 0:41:24and freeze-dried blackberry powder.
0:41:32 > 0:41:36Even if you want to be sceptical, once you get in there,
0:41:36 > 0:41:38all the things that a crumble has are there.
0:41:38 > 0:41:42Lots of blackberry flavours, big lumps of crunchy crumble,
0:41:42 > 0:41:46soft apple spice - oh, it's delightful.
0:41:46 > 0:41:47The blackberry foam...
0:41:48 > 0:41:51..is absolutely fascinating - amazing lightness of the texture.
0:41:51 > 0:41:53Cos it does look a bit heavy,
0:41:53 > 0:41:55and you get into it and it sort of floats.
0:41:55 > 0:41:57To me, this isn't a crumble -
0:41:57 > 0:42:01it's an entirely different space creature.
0:42:03 > 0:42:05But you're pleased to have met it?
0:42:05 > 0:42:07- LAUGHS:- Yes!
0:42:10 > 0:42:14The crumble is really good, great crunchiness to it.
0:42:14 > 0:42:18It's a delicious dessert, and Jamie's done well today.
0:42:23 > 0:42:24I'm happy with the dishes.
0:42:24 > 0:42:27It's super tough, but this is, I think, what chefs love.
0:42:27 > 0:42:29We like to be in a little bit of trouble,
0:42:29 > 0:42:32we like to be sinking a little bit - it sort of turns us on,
0:42:32 > 0:42:34makes us work a little bit harder.
0:42:38 > 0:42:39How's it going, Gareth?
0:42:39 > 0:42:44Yeah, good. Just need to plate up, and blowtorch my fish,
0:42:44 > 0:42:45and the sauce is finished.
0:42:45 > 0:42:46Garnish is all ready?
0:42:46 > 0:42:47Yeah.
0:42:49 > 0:42:52Can Gareth cook a piece of fish perfectly,
0:42:52 > 0:42:55just in time for us critics to eat it?
0:42:55 > 0:42:57I damn well hope so because it has a lot of promise, that dish.
0:43:07 > 0:43:08Two minutes left.
0:43:11 > 0:43:13It's going to come down to the beurre blanc.
0:43:13 > 0:43:14Does he know how to make one?
0:43:14 > 0:43:17If it's done right, it is a beautiful, beautiful thing.
0:43:22 > 0:43:24- You look about done.- Yeah, done.
0:43:36 > 0:43:40Gareth's main course is halibut, served with asparagus,
0:43:40 > 0:43:42braised baby gem,
0:43:42 > 0:43:44hispi cabbage, pork lardo,
0:43:44 > 0:43:46with a tomato concasse,
0:43:46 > 0:43:48caper and almond dressing,
0:43:48 > 0:43:50and a verjus beurre blanc.
0:43:57 > 0:43:59My fish is perfectly cooked.
0:43:59 > 0:44:00I love that hispi cabbage.
0:44:00 > 0:44:02I love the fact it's slightly charred -
0:44:02 > 0:44:04it seems to work really beautifully.
0:44:04 > 0:44:06The asparagus is perfectly al dente,
0:44:06 > 0:44:09and there's a little hint of butter with it as well.
0:44:09 > 0:44:11There is so much going on here.
0:44:11 > 0:44:16The beurre blanc is just a little bit over emulsified.
0:44:16 > 0:44:18It's just that little bit too thick.
0:44:18 > 0:44:20And yet I kind of like it.
0:44:20 > 0:44:22There's flavours in here that are really, really pleasant.
0:44:22 > 0:44:26It's a big, meaty, butch plateful.
0:44:26 > 0:44:29Just when you think you've seen everything, you find a caper,
0:44:29 > 0:44:31and I rather like it. You know, I think this person's got flair.
0:44:31 > 0:44:33I think they've got finesse.
0:44:35 > 0:44:37He's cooked the fish well. He's made a nice sauce.
0:44:37 > 0:44:39It's a little bit on the sweet and sour side,
0:44:39 > 0:44:41and it really brings this dish together.
0:44:43 > 0:44:4415 minutes for your souffle.
0:44:44 > 0:44:47- Yes.- Are you going to be OK?
0:44:47 > 0:44:49Yeah.
0:44:59 > 0:45:00I love a souffle.
0:45:00 > 0:45:04I think that anyone that brings a souffle to MasterChef
0:45:04 > 0:45:06has clearly got a bit of swagger.
0:45:08 > 0:45:10This could be absolutely magnificent.
0:45:10 > 0:45:12I can't wait.
0:45:12 > 0:45:15The raspberries tingling with a little bit of Italian fizz.
0:45:36 > 0:45:37Be quick.
0:45:43 > 0:45:46- OK, ready to run?- Yes.
0:45:46 > 0:45:47Don't drop.
0:45:59 > 0:46:01For your dessert, we've got a pistachio souffle,
0:46:01 > 0:46:03dark chocolate creme anglaise,
0:46:03 > 0:46:05raspberries in prosecco,
0:46:05 > 0:46:08and you've got salted pistachios and freeze-dried raspberries.
0:46:10 > 0:46:11And that's exactly what it should do.
0:46:11 > 0:46:13- Oh, my word.- Mm!
0:46:17 > 0:46:20The souffle is precision,
0:46:20 > 0:46:23but what's so clever is the flavour of the pistachio doesn't
0:46:23 > 0:46:26overwhelm you, it's still quite soft.
0:46:26 > 0:46:27The chocolate sauce, which is cold,
0:46:27 > 0:46:30you pour into the souffle and the souffle warms it up.
0:46:30 > 0:46:33- It's just magic.- It has a beautiful drinking chocolate taste,
0:46:33 > 0:46:37which is so comforting, it just kind of takes you back to being a child
0:46:37 > 0:46:40and being given a little cup of chocolate before bed.
0:46:40 > 0:46:45I love the raspberries, they are boozy, there's a kick to them.
0:46:45 > 0:46:46It's all lovely.
0:46:50 > 0:46:51These were very well made,
0:46:51 > 0:46:55it's got a lovely texture and it all works together.
0:46:55 > 0:46:57But I think if I was blind tasting,
0:46:57 > 0:46:59I'd think I was eating a chocolate souffle,
0:46:59 > 0:47:00because the chocolate sauce
0:47:00 > 0:47:03overtakes the flavour of the pistachio.
0:47:03 > 0:47:04Still a good souffle, though.
0:47:08 > 0:47:11Overall, I'm quite happy with what I've done.
0:47:11 > 0:47:15You know, I didn't embarrass myself, not knowingly, anyway yet, so...
0:47:18 > 0:47:20Will, you've got four minutes.
0:47:20 > 0:47:22How are you doing? Are you going to be all right?
0:47:22 > 0:47:24I'm a little bit behind, but should...
0:47:24 > 0:47:26Maybe a minute late, I reckon.
0:47:30 > 0:47:32What have you got left to do, Will?
0:47:32 > 0:47:34I've just got to cook my scallops and then plate up.
0:47:37 > 0:47:39Keep it together, Will. You're almost there.
0:47:41 > 0:47:44There are so many bear traps in this.
0:47:44 > 0:47:45Acidity, for a start.
0:47:45 > 0:47:48Both pickled Jersey Royals and the sun-blushed tomatoes.
0:47:51 > 0:47:53He's got to fry the scallops at the very last minute,
0:47:53 > 0:47:56when he's at his most harassed.
0:47:58 > 0:47:59Come on, Will.
0:47:59 > 0:48:01- You're getting it together now.- Yes.
0:48:02 > 0:48:04Might want to stand back just in case.
0:48:12 > 0:48:14- What's left? - Just to put the scallops on.
0:48:14 > 0:48:17- OK.- A bit too ambitious.
0:48:18 > 0:48:19Too much stuff going on.
0:48:20 > 0:48:22Good lad. Right, take it through.
0:48:26 > 0:48:28That's youth under pressure.
0:48:29 > 0:48:32- I felt for him.- Been a long time since we've been there!
0:48:36 > 0:48:40So, today I've done for you pan-fried hake,
0:48:40 > 0:48:42pickled Jersey Royals,
0:48:42 > 0:48:45a lemon braised leek, bacon and roe foam.
0:48:45 > 0:48:47And roasted tomatoes.
0:48:51 > 0:48:53He's presented us with a foam,
0:48:53 > 0:48:56and the foam has done exactly the thing that we all fear,
0:48:56 > 0:48:58where it's kind of turned into a gloop.
0:48:58 > 0:49:00My foam has held its own.
0:49:01 > 0:49:03- I like all these colours. - Good for you.
0:49:03 > 0:49:06Aw. You're just happy to be out of the house, aren't you?
0:49:06 > 0:49:08HE CHUCKLES
0:49:10 > 0:49:13Well, this is everything I thought it was going to be and less.
0:49:15 > 0:49:17The scallops, overcooked.
0:49:18 > 0:49:21The main piece of fish is falling all over the place.
0:49:21 > 0:49:24The bacon foam isn't really in, it's collapsed.
0:49:24 > 0:49:29I think I've found the only way that I don't like potatoes.
0:49:29 > 0:49:31- Have you? - It's taken me four decades.
0:49:31 > 0:49:35But you're there. There's a metallic taste to this pickle, as well.
0:49:35 > 0:49:38Yes. I mean, it's just... it's a vinegary potato.
0:49:38 > 0:49:42And even though it looks like quite a sort of pretty dainty, slightly
0:49:42 > 0:49:45wacky, slightly modernist creation,
0:49:45 > 0:49:48it doesn't deliver lovely, warm,
0:49:48 > 0:49:49beautiful hug-me flavour.
0:49:53 > 0:49:55Now that I've tried pickled potatoes,
0:49:55 > 0:49:58I'd happily go back to a plain potato.
0:49:58 > 0:49:59I quite like the foam underneath.
0:49:59 > 0:50:02You can taste the bacon coming through, and that does work.
0:50:02 > 0:50:05He would have had the makings of a really good dish here,
0:50:05 > 0:50:07but he's just trying, I think, too hard.
0:50:11 > 0:50:13Will, you've got 15 minutes.
0:50:13 > 0:50:14What's left to do for the dessert?
0:50:14 > 0:50:18So, I need to bake my tart filling.
0:50:19 > 0:50:22And make an Italian meringue.
0:50:23 > 0:50:25- What?- In 15 minutes?
0:50:25 > 0:50:27Yes, I don't like to do things easily.
0:50:41 > 0:50:43Is he joking with the oregano?
0:50:43 > 0:50:46Oregano has no place in a pudding.
0:50:48 > 0:50:53He'll surprise the entire food world if he can prove that oregano goes
0:50:53 > 0:50:54with white chocolate.
0:50:56 > 0:50:59- It's a bit of a waiting game now, isn't it?- Yeah.- Are you OK?
0:50:59 > 0:51:02- Yeah, just disappointed. - Come on, you'll get there.
0:51:08 > 0:51:10Will, your time is now up.
0:51:10 > 0:51:11Yeah.
0:51:12 > 0:51:14- How's it looking?- Rubbish.
0:51:14 > 0:51:16I was going to try and settle them down.
0:51:24 > 0:51:27Another minute, and then I'm just going to pipe the meringue on top,
0:51:27 > 0:51:29and it can be served warm...
0:51:30 > 0:51:32..which isn't what I wanted.
0:51:36 > 0:51:38- You're going to have to go with it. - Yeah.
0:51:38 > 0:51:40- Let's get these going.- Yeah.
0:51:43 > 0:51:45It's sort of split. I didn't let it cool down enough.
0:51:46 > 0:51:49Let's finish it off, Will. Come on, get your curd on.
0:52:06 > 0:52:10So, this is a white chocolate custard tart
0:52:10 > 0:52:15with Italian meringue, roasted white chocolate and oregano curd.
0:52:15 > 0:52:17And is the oregano in the tart?
0:52:17 > 0:52:18Yes, and in the curd as well.
0:52:18 > 0:52:19OK. Thank you.
0:52:19 > 0:52:21- Thank you.- Thank you.
0:52:29 > 0:52:32This is one of the most extraordinary things
0:52:32 > 0:52:33I've ever put in my mouth.
0:52:33 > 0:52:36It's such a strange pudding,
0:52:36 > 0:52:40because the roasted white chocolate tastes like cheese,
0:52:40 > 0:52:42and he's put oregano in it as well.
0:52:42 > 0:52:44So, therefore, what you've ended up with is kind of
0:52:44 > 0:52:48a mix between lemon meringue pie and one of those tiny little party
0:52:48 > 0:52:52pizzas. I've never seen its like.
0:52:52 > 0:52:55And, William, you'll never see its like again, it's all gone!
0:52:57 > 0:53:01I feel very, very peculiar, because I really didn't like it.
0:53:01 > 0:53:03THEY LAUGH
0:53:03 > 0:53:09Yet there was some inextricable pull on me,
0:53:09 > 0:53:11making me eat more and more and more of it, and liking it.
0:53:11 > 0:53:14Will you tell no-one about this?
0:53:14 > 0:53:16I don't want anyone to know that I've eaten this.
0:53:18 > 0:53:21I just find the whole plate so sickly sweet.
0:53:21 > 0:53:22So sweet.
0:53:22 > 0:53:24The meringue hasn't worked.
0:53:24 > 0:53:26The dish doesn't look great at all.
0:53:26 > 0:53:28The oregano, I just didn't think would work.
0:53:28 > 0:53:32It's really quite weird, because the warmth of the custard is actually
0:53:32 > 0:53:33really quite nice.
0:53:36 > 0:53:38Terrible - it couldn't have gone any worse for me.
0:53:38 > 0:53:42I just tried to be too ambitious, and time just flew by.
0:53:42 > 0:53:43Not happy.
0:53:45 > 0:53:49This is one of the toughest rounds in the competition.
0:53:49 > 0:53:51I thought they did a really good job.
0:53:55 > 0:53:58Jamie seems to be surprising me every step of the way.
0:53:58 > 0:54:01I think his development is fabulous to see.
0:54:01 > 0:54:04The critics also loved Jamie's cooking today,
0:54:04 > 0:54:07so I think he's a very clear favourite to go through
0:54:07 > 0:54:09- to Knockout Week.- I agree.
0:54:10 > 0:54:13The critics really enjoyed Gareth's main course,
0:54:13 > 0:54:17and that is because he's a chef who makes food that you want eat.
0:54:17 > 0:54:21Here's a chef that put a souffle on as a dessert for critics' day.
0:54:21 > 0:54:24That takes some courage, and he did it, and he did it very well.
0:54:24 > 0:54:26So we've got Jamie and Gareth through,
0:54:26 > 0:54:28that leaves us Will and Ryan.
0:54:29 > 0:54:31Ryan's main course, the amount of blood
0:54:31 > 0:54:33that had just seeped everywhere,
0:54:33 > 0:54:35- that was not appealing. - But my memory of this dish
0:54:35 > 0:54:38was the smoked pomme puree. I really did enjoy that.
0:54:38 > 0:54:42And I feel that the dessert had interesting value to it.
0:54:42 > 0:54:45For me, I thought it missed a bit of texture, a biscuit,
0:54:45 > 0:54:47or more of that meringue.
0:54:48 > 0:54:51I thought Will was incredibly ambitious today.
0:54:51 > 0:54:54He really came into this kitchen and wanted to impress.
0:54:54 > 0:54:56There were things on the plate that I liked,
0:54:56 > 0:54:59and there were other things I absolutely didn't want to look at.
0:54:59 > 0:55:01We had to make sure Will got through the last bit,
0:55:01 > 0:55:05it was hard to watch him struggle to finish his tart.
0:55:05 > 0:55:08The flavour of the oregano and the white chocolate did work for me.
0:55:08 > 0:55:11The rest didn't come together.
0:55:11 > 0:55:14The question we've got to ask ourselves is which of the two chefs,
0:55:14 > 0:55:18Ryan or Will, can flourish under the pressure that's coming next.
0:55:19 > 0:55:21If I got through, I'd be delighted,
0:55:21 > 0:55:24and I would probably go and say prayers at a church
0:55:24 > 0:55:25to say thank you,
0:55:25 > 0:55:27cos there must be some divine intervention.
0:55:27 > 0:55:29To get through with those dishes would be...
0:55:29 > 0:55:31Like, I don't understand how that would happen,
0:55:31 > 0:55:33but if I did, it would be incredible,
0:55:33 > 0:55:36but not holding my breath.
0:55:50 > 0:55:51Some great cooking today.
0:55:51 > 0:55:54It was never going to be easy.
0:55:54 > 0:55:55None of you gave up.
0:55:55 > 0:55:58You all managed to give us two courses today,
0:55:58 > 0:55:59and I thank you for that.
0:55:59 > 0:56:02Unfortunately, one of you is leaving the competition.
0:56:04 > 0:56:06The chef leaving us is...
0:56:12 > 0:56:15- ..Will.- Thank you very much, cheers.
0:56:15 > 0:56:16Thank you, Will.
0:56:21 > 0:56:23I'm pretty disappointed,
0:56:23 > 0:56:26but just gave myself too much of a big task and,
0:56:26 > 0:56:27yeah, failed.
0:56:29 > 0:56:31Congratulations, you're through to Knockout Week.
0:56:31 > 0:56:33Well done, Chefs, well done.
0:56:34 > 0:56:37I'm so happy that I've got through to Knockout Week.
0:56:37 > 0:56:39As each round goes on, I'm gaining experience,
0:56:39 > 0:56:40and I think I'll be stronger.
0:56:41 > 0:56:43I think I can afford a little smile.
0:56:43 > 0:56:45Everything went as well as it could have done for me today,
0:56:45 > 0:56:46so I feel good.
0:56:48 > 0:56:51I'm absolutely delighted to go through, cos it gives me
0:56:51 > 0:56:53a chance to fight another day, and to prove myself.
0:56:53 > 0:56:54I've got a lot to prove.
0:56:54 > 0:56:56- Good luck.- Cheers.
0:56:59 > 0:57:03Next week, another six chefs compete
0:57:03 > 0:57:05for a place in the quarterfinals.
0:57:08 > 0:57:10Get a hold of your nerves, you're a pro chef.
0:57:12 > 0:57:15Now it's all about your signature dish.
0:57:15 > 0:57:17You really need to give it your best shot.
0:57:20 > 0:57:23Given to me in a restaurant, plate goes back to the kitchen empty,
0:57:23 > 0:57:24I can't say more than that.