0:00:03 > 0:00:0848 chefs from across the UK are putting their reputations
0:00:08 > 0:00:13on the line in a bid to become Professional MasterChef Champion.
0:00:15 > 0:00:22Tonight, six more hopefuls compete to impress judge Gregg Wallace,
0:00:22 > 0:00:28renowned chef Monica Galetti, and two Michelin-starred Marcus Wareing.
0:00:31 > 0:00:34The time has come to enter a competition like this to see
0:00:34 > 0:00:36if I can, you know, battle it out
0:00:36 > 0:00:38against some of the greatest chefs in the country.
0:00:38 > 0:00:41Very nervous, I didn't manage to eat much of my breakfast this morning.
0:00:41 > 0:00:44Yeah, I'm struggling to keep the nerves under control.
0:00:45 > 0:00:47Really excited to get stuck in now and cook for the judges.
0:00:47 > 0:00:49I'm feeling fairly confident.
0:00:51 > 0:00:54MONICA: This is a massive opportunity.
0:00:54 > 0:00:56I can't wait to see what they're going to produce.
0:00:56 > 0:00:59They're going to have to come in here and show us something special.
0:01:07 > 0:01:08Right, Monica.
0:01:08 > 0:01:11It's the 20 minute test, it's your test,
0:01:11 > 0:01:13and there's a dirty great fish's head on your block!
0:01:15 > 0:01:17What are you going to get them to do?
0:01:17 > 0:01:20I would like our chefs to prepare the cod's head.
0:01:20 > 0:01:23Preferably use either the cheeks or the tongue to make a dish with.
0:01:23 > 0:01:27Our chefs have been given a larder here, which they can use in any way
0:01:27 > 0:01:29they want to serve their cod dish.
0:01:29 > 0:01:33Look, they've got oils, vinegars, anchovies, clams,
0:01:33 > 0:01:35they've got some paprika sausage there as well,
0:01:35 > 0:01:37they've got preserved lemons.
0:01:37 > 0:01:38That's fabulous!
0:01:38 > 0:01:42You know, we've left it open for them to have a play and serve it in
0:01:42 > 0:01:43a nice, imaginative way.
0:01:43 > 0:01:47They could breadcrumb it or fry it into a beignet.
0:01:47 > 0:01:51Cod itself is very popular and very common
0:01:51 > 0:01:53but the head is something you don't see a great deal of.
0:01:53 > 0:01:58Right, 20 minutes to prepare and cook that cod's head.
0:01:58 > 0:02:01All right, let's do it.
0:02:01 > 0:02:03So, the first thing we're going to do is remove the cheeks.
0:02:04 > 0:02:07Just by pressing it, you can feel where they are in here.
0:02:07 > 0:02:09Yes, a bit like yours.
0:02:10 > 0:02:14And then we gently find their way through it.
0:02:14 > 0:02:17I don't want to see them rushing through, there's not a lot of meat
0:02:17 > 0:02:19and I don't want to see it wasted.
0:02:22 > 0:02:25There are also other bits of the cod's head here that they can use.
0:02:27 > 0:02:29There's a fair bit of meat on its head.
0:02:29 > 0:02:31This is the throat, which is a real delicacy.
0:02:34 > 0:02:36So, this is what you can get leftover from the cod's head.
0:02:36 > 0:02:39You've got the cheeks, the top of the head as well as the throat.
0:02:39 > 0:02:43Lovely bits of meat if you know how to find them and then how to
0:02:43 > 0:02:45prepare them.
0:02:45 > 0:02:47I'm only going to use the cheeks and the throat.
0:02:49 > 0:02:52It's quite interesting that for something so small, there's so much sinew on there.
0:02:52 > 0:02:54If you leave it on, you cook it, it tightens up,
0:02:54 > 0:02:56it becomes tough - that's not going to be very nice.
0:02:56 > 0:02:58This should melt in the mouth.
0:02:58 > 0:03:03If they haven't done this before, chef's instinct should kick in here.
0:03:03 > 0:03:05They should be able to work it out.
0:03:08 > 0:03:11Our chefs have only got 20 minutes to put something together here,
0:03:11 > 0:03:14so they need to look at the ingredients and put something together that
0:03:14 > 0:03:15they know is going to work.
0:03:17 > 0:03:18So, what's your dish going to be?
0:03:18 > 0:03:21I'm going to go for the clams.
0:03:21 > 0:03:24I'm going to use a bit of the chorizo.
0:03:24 > 0:03:27I might use some of these lovely seaweeds along the front as well.
0:03:27 > 0:03:29Very delicate flavour, cod cheek,
0:03:29 > 0:03:31so I don't want to overpower it too much.
0:03:34 > 0:03:37I'm going to confit the throat gently and slowly
0:03:37 > 0:03:39because it has a lot of fibre in there and if it's cooked
0:03:39 > 0:03:41too quickly, it becomes quite tough.
0:03:42 > 0:03:46I wonder how many of our contestants will actually remove the throat?
0:03:47 > 0:03:50I'm going to cook the clams off to get some cooking juices off that
0:03:50 > 0:03:52and I'll use it for the base of the sauce.
0:03:55 > 0:03:58The clams might not be the key feature to the dish here but they've
0:03:58 > 0:04:00still got to be cooked correctly.
0:04:01 > 0:04:05So my clams have been cooked, I've got the liquid here.
0:04:05 > 0:04:07We want to see our chefs tasting at the same time.
0:04:09 > 0:04:11Oh, lovely!
0:04:13 > 0:04:17You've got some proper yummy stuff going on here, mate!
0:04:17 > 0:04:20Still, I want to see you cook those cheeks.
0:04:20 > 0:04:22The prep and getting them off is the hard bit.
0:04:22 > 0:04:25Five minutes left. That's enough time to cook those cheeks, right?
0:04:25 > 0:04:28- Plenty of time.- OK.
0:04:28 > 0:04:30What you don't want, Gregg, is to cook that cod's cheek too soon.
0:04:30 > 0:04:33It's quite delicate, it's quite tender,
0:04:33 > 0:04:36it's almost the oyster of the fish.
0:04:36 > 0:04:38So I would treat it with a little bit of tender love and care.
0:04:40 > 0:04:43Colour coming from the chorizo oil is stunning.
0:04:43 > 0:04:45Beautiful!
0:04:45 > 0:04:47I've got here some mayonnaise.
0:04:47 > 0:04:49It's a very old way of finishing sauces,
0:04:49 > 0:04:51is thickening it with a mayonnaise.
0:04:52 > 0:04:55Mayonnaise to finish the sauce, new on me.
0:05:02 > 0:05:05You clever old thing!
0:05:05 > 0:05:07- Look at this.- Less of the old, please, Gregg!
0:05:07 > 0:05:09- You clever thing! - SHE CHUCKLES
0:05:11 > 0:05:12Absolutely beautiful.
0:05:20 > 0:05:21Pretty, pretty dish.
0:05:21 > 0:05:24- Can I eat it?- It's a bit small for you but yes.
0:05:30 > 0:05:31Don't want to embarrass you
0:05:31 > 0:05:35but that is the best cod's cheek and throat I've ever tasted.
0:05:35 > 0:05:39Those bits of fish are so soft it's ridiculous.
0:05:39 > 0:05:43- It's lovely.- I love the sauce idea, I think it works great.
0:05:43 > 0:05:47- It's fantastic.- All I want to see is the bits of the cod's head prepared
0:05:47 > 0:05:49and used in the right way.
0:05:49 > 0:05:54Are you ready? Shall we get six nervous chefs in here and present
0:05:54 > 0:05:56- them with a cod's head? - Well, I'm nervous!
0:05:57 > 0:05:58This is going to be great.
0:05:58 > 0:05:59Or disastrous!
0:06:02 > 0:06:05VOICEOVER: First up is 43-year-old Richard,
0:06:05 > 0:06:08head chef at a country house hotel in Northamptonshire.
0:06:12 > 0:06:16I look after all the food outlets in the hotel and make sure
0:06:16 > 0:06:18everything runs tickety-boo!
0:06:19 > 0:06:21I've been a chef for about 24 years.
0:06:21 > 0:06:24I'm a little bit old school, I'm a bit set in my ways.
0:06:24 > 0:06:26But, over the years, I've been all around the kitchen
0:06:26 > 0:06:28so I'm quite confident.
0:06:29 > 0:06:32At first I thought I was too old to do the competition, but after seeing
0:06:32 > 0:06:34Gary win it last year,
0:06:34 > 0:06:36it's given me inspiration to enter this year and have a go.
0:06:37 > 0:06:39Service, please.
0:06:43 > 0:06:45I feel like somebody's come in holding a mirror!
0:06:45 > 0:06:47I've been told that before!
0:06:48 > 0:06:53OK, so, today, I would like you to take the meat off the cod's head and
0:06:53 > 0:06:55make us a dish of your choice
0:06:55 > 0:06:57using any of the ingredients on this table.
0:06:57 > 0:07:00Richard, have you ever prepped a cod head before?
0:07:00 > 0:07:02- No, I haven't, no.- No? OK.
0:07:02 > 0:07:05- It's you and your fish head. - OK!- 20 minutes, off you go.
0:07:21 > 0:07:23Richard, you got those cheeks out in just over a minute.
0:07:23 > 0:07:25I don't know if I've done it right.
0:07:30 > 0:07:31What are you thinking, Richard?
0:07:31 > 0:07:34I'm thinking of panning the cod's cheeks and making a little
0:07:34 > 0:07:36clam broth with it with samphire.
0:07:48 > 0:07:49Oi-oi.
0:07:52 > 0:07:53So, Richard, what made you enter?
0:07:53 > 0:07:55I want to develop myself a little bit further.
0:07:55 > 0:07:57I've got to a stage in my career
0:07:57 > 0:08:00where everything's pretty good but I thought I'd challenge myself
0:08:00 > 0:08:02and I've got two baby boys, one's three, one's one,
0:08:02 > 0:08:05so part of the challenge was to push myself.
0:08:05 > 0:08:08- You've got a three and a one-year-old?- Yeah.
0:08:08 > 0:08:10Are you sure you're not just trying to get away from them?
0:08:10 > 0:08:12It was nice to get a nice sleep last night!
0:08:21 > 0:08:22- Richard, you're halfway.- OK.
0:08:22 > 0:08:24You've got ten minutes left.
0:08:42 > 0:08:44- Are we done now, Richard?- Yes.
0:08:44 > 0:08:46Well done.
0:08:47 > 0:08:51VOICEOVER: Richard has deep-fried his cod's cheeks in a panko
0:08:51 > 0:08:57breadcrumb with clams, samphire, spinach and a paprika and citrus
0:08:57 > 0:08:58cream sauce.
0:09:00 > 0:09:03MONICA: Richard, you've never removed the cheeks off a cod before
0:09:03 > 0:09:06but you did it right. You got it out very quickly but there wasn't
0:09:06 > 0:09:09too much wastage on there, so I think that's very well done.
0:09:10 > 0:09:12It's obvious to see that you're a head chef.
0:09:12 > 0:09:15You approached the job with the level of professionalism that,
0:09:15 > 0:09:17personally, I would expect from a head chef.
0:09:17 > 0:09:20What surprised me probably more than anything is that you didn't taste
0:09:20 > 0:09:24- anything.- OK.- And I find that quite odd.- OK.
0:09:30 > 0:09:33Richard, the cheek inside has been nicely cooked.
0:09:33 > 0:09:34It just falls apart.
0:09:34 > 0:09:37The garnish itself, I mean, you're using things like samphire,
0:09:37 > 0:09:41which are already quite salty, and then adding more to it.
0:09:41 > 0:09:42It's a lot.
0:09:43 > 0:09:45I think if you'd have tasted your food,
0:09:45 > 0:09:48you'd identify that your garnish underneath is too salty
0:09:48 > 0:09:50and that your sauce is far too hot.
0:09:51 > 0:09:55- You're going to have to start tasting your food, Richard.- Will do.
0:09:55 > 0:09:57I love those cod's cheeks inside the panko breadcrumbs,
0:09:57 > 0:09:59I think they are yummy.
0:09:59 > 0:10:01Not easy to come in here and there's something big,
0:10:01 > 0:10:05ugly and shiny staring at you - not only that, we gave you a fish head!
0:10:07 > 0:10:09Richard, I think you've done a pretty good start.
0:10:09 > 0:10:12See you in the next round. Looking forward to it.
0:10:12 > 0:10:13- Thank you.- Off you go.- Cheers.
0:10:20 > 0:10:24I always taste my food, I'm onto my chefs about tasting the food but
0:10:24 > 0:10:25this time I didn't do it.
0:10:25 > 0:10:28Just one of those things, but I'll make sure I do it in the future.
0:10:34 > 0:10:37Sous-chef Leo works in a Michelin-starred restaurant
0:10:37 > 0:10:39in Birmingham.
0:10:44 > 0:10:46I've been here nine years altogether.
0:10:48 > 0:10:51I've worked with some brilliant chefs, they've taught me a lot.
0:10:51 > 0:10:53I love doing very classical kind of stuff.
0:10:54 > 0:10:57But then I love cooking Greek food.
0:10:57 > 0:10:58It's in my heritage, it's in me.
0:10:58 > 0:11:00From the barbecuing with my dad outside,
0:11:00 > 0:11:03to helping my mum inside the kitchen.
0:11:06 > 0:11:08To do a challenge like this, it's huge.
0:11:08 > 0:11:10It's career-changing, almost.
0:11:11 > 0:11:13You've got to be crazy to do it, I have to admit!
0:11:15 > 0:11:18Leo, welcome to Professional MasterChef.
0:11:18 > 0:11:20- How are you feeling?- Nervous, but ready to get going.
0:11:20 > 0:11:22Now, have you worked with cod before?
0:11:22 > 0:11:23- I have.- Cod's cheeks, etc?
0:11:23 > 0:11:25Cod's cheeks, yes, I have.
0:11:25 > 0:11:28Leo, cod's head, and a dish of your choice.
0:11:28 > 0:11:29Off you go.
0:11:48 > 0:11:50- Leo?- Yes?- Tell us which way
0:11:50 > 0:11:52your chef's brain is going with this, then?
0:11:52 > 0:11:55I'm thinking of just using obviously cod, clams, white wine.
0:11:55 > 0:11:59Perfect combination. I'm going to use some nice samphire in there,
0:11:59 > 0:12:01bring all the flavours out. Finish off with a little bit of lemon,
0:12:01 > 0:12:03and just reduce the sauce down,
0:12:03 > 0:12:05just a tiny bit, just to give a bit of sauce
0:12:05 > 0:12:07and finish off that lemon juice.
0:12:13 > 0:12:15Leo, you've had five minutes, all right?
0:12:15 > 0:12:16- Thank you.- 15 left.
0:12:25 > 0:12:26Why are you a chef, Leo?
0:12:26 > 0:12:28I love cooking. I've always been around food.
0:12:28 > 0:12:31I started in a fish and chip shop - my parents' fish and chip shop.
0:12:31 > 0:12:33I said to my dad one day - "Dad, no disrespect,
0:12:33 > 0:12:36"but I can't work in a fish and chip shop for the rest of my life."
0:12:36 > 0:12:38He said, "What do you want to be?" I said, "A chef."
0:12:38 > 0:12:39I never looked back since.
0:12:42 > 0:12:44Do you ever help out in Dad's fish and chip shop?
0:12:44 > 0:12:46I have made a few appearances!
0:12:47 > 0:12:49- Is he proud of you?- Yeah, course.
0:12:49 > 0:12:52First time he's ever messaged me saying good luck in my whole career.
0:12:52 > 0:12:53- Was today?- Was today.
0:12:59 > 0:13:02I suppose we should be thankful you didn't batter it and deep fry it!
0:13:02 > 0:13:03I was thinking that!
0:13:03 > 0:13:05I'm just going to trim down the cod,
0:13:05 > 0:13:07remove any of that little bit of extra sinew.
0:13:21 > 0:13:25- Are you done?- Yes.- With about five minutes to spare, I think.
0:13:27 > 0:13:31Leo is serving his cod's cheeks with clams,
0:13:31 > 0:13:35samphire, and a cream and white wine sauce.
0:13:38 > 0:13:41You seem very confident, I like the way you move.
0:13:41 > 0:13:44I think you did a good job, removing the cod's cheek from the head.
0:13:44 > 0:13:47I just need to remind you that you need to remove the sinew before
0:13:47 > 0:13:50the cooking, not afterwards, otherwise it falls apart.
0:13:59 > 0:14:02Your cheeks are soft and nicely cooked, the sauce is quite strong,
0:14:02 > 0:14:03very acidic.
0:14:03 > 0:14:06However, I think this is a decent effort.
0:14:07 > 0:14:10Leo, you worked through the challenge with ease.
0:14:10 > 0:14:13I would like to see you just push yourself a touch more.
0:14:14 > 0:14:16I would have liked to have seen you taste a bit more,
0:14:16 > 0:14:19as you were cooking, but there is something about you,
0:14:19 > 0:14:21curious to see what dish you have got up your sleeve
0:14:21 > 0:14:23for your signature round.
0:14:23 > 0:14:24Thank you.
0:14:29 > 0:14:30I think he is going to be all right.
0:14:30 > 0:14:31Let's hope so.
0:14:36 > 0:14:3920 minutes to do something like that, it seems simple, but it's not.
0:14:39 > 0:14:42It's a blank page. It's the nerves that get to you.
0:14:45 > 0:14:50Scottish-born Alexander is a 31-year-old chef patron.
0:14:55 > 0:14:58I would describe myself as the head chef and landlord
0:14:58 > 0:15:01of a country pub in the heart of rural Suffolk.
0:15:01 > 0:15:04Running your own business, it's a constant juggling act,
0:15:04 > 0:15:07but I really enjoy the adrenaline rush that you get at every service.
0:15:09 > 0:15:11When I started cooking, I was 14 years old.
0:15:11 > 0:15:14My mother was pregnant with my younger sister.
0:15:14 > 0:15:16She didn't have as much time to cook for us,
0:15:16 > 0:15:18so I took over the running of the kitchen,
0:15:18 > 0:15:21found a passion for it and haven't looked back since then.
0:15:22 > 0:15:23Service!
0:15:23 > 0:15:27I definitely entered with the intention of going as far as I can.
0:15:27 > 0:15:30I think I can go all the way, hopefully.
0:15:33 > 0:15:36Alexander, welcome to the MasterChef kitchen.
0:15:36 > 0:15:37How are you feeling, Chef?
0:15:37 > 0:15:39Pretty good. I'm a little bit nervous, but not too bad.
0:15:39 > 0:15:42Alexander, have you ever prepped a cod's head before?
0:15:42 > 0:15:45I have, I have taken the cheeks out, used the tongue before.
0:15:45 > 0:15:48Right, you've got 20 minutes, Alexander, off you go, Chef.
0:15:56 > 0:15:58What parts of the cod are you going to use?
0:15:58 > 0:16:02Just the top of the head and some of the cheek and then make a sort of
0:16:02 > 0:16:06lemon emulsion with some green veg and boiled potatoes.
0:16:06 > 0:16:07Nice.
0:16:11 > 0:16:14Alexander, you've managed to prep that fish in four minutes.
0:16:14 > 0:16:16- Yep.- Well done.- Too quick?
0:16:16 > 0:16:19It depends on the rest of your garnish, doesn't it?
0:16:24 > 0:16:26So, how long have you had your own place?
0:16:26 > 0:16:28Coming up to two years now.
0:16:28 > 0:16:30It has been a big learning curve,
0:16:30 > 0:16:33owning your own business and doing everything else that comes with it.
0:16:33 > 0:16:36Did you have training before you became your own...
0:16:36 > 0:16:38- opened your restaurant? - Yes, I trained up in Edinburgh.
0:16:38 > 0:16:40That was a big learning curve,
0:16:40 > 0:16:44but I was an investment banker before that for about six months,
0:16:44 > 0:16:46it didn't go so well. Well, it went quite well, I just didn't like it.
0:16:46 > 0:16:50- Why did you give up banking?- Because I prefer doing stuff with my hands.
0:16:55 > 0:16:58- You're halfway.- It was probably the first time I have experienced being
0:16:58 > 0:17:01this nervous since I first walked into a kitchen.
0:17:01 > 0:17:04It's like being a commis chef all over again.
0:17:35 > 0:17:38- All done?- All done.
0:17:38 > 0:17:39Can breathe now.
0:17:41 > 0:17:46Alexander is serving his pan-fried cod's cheeks in a lemon emulsion
0:17:46 > 0:17:50with new potatoes, capers and samphire.
0:17:52 > 0:17:55Alexander. The cheek butchery is fine.
0:17:55 > 0:17:58You clearly did that before.
0:17:58 > 0:18:00But you didn't trim any of it down.
0:18:00 > 0:18:02Your dish you've given us is burnt.
0:18:08 > 0:18:11Don't know what to make of you. You managed to get the cheeks off
0:18:11 > 0:18:12really, really well and yet,
0:18:12 > 0:18:15you've burnt the skin and served it and those two
0:18:15 > 0:18:17don't seem to go hand in hand to me.
0:18:19 > 0:18:21I don't think it's great at all, Alexander.
0:18:21 > 0:18:22I think it's really poor.
0:18:23 > 0:18:25Let's hope you can come back.
0:18:26 > 0:18:30Alexander, looking forward to seeing what you can do in the next round.
0:18:42 > 0:18:43I should have done better.
0:18:43 > 0:18:46It wasn't something I didn't know how to do.
0:18:48 > 0:18:51So, it's just difficult to know if I can actually come back from that.
0:18:54 > 0:18:5922-year-old Jordan is a pastry chef in a two-rosette hotel in Devon.
0:19:03 > 0:19:06I've always been into pastry since I started cooking about six years
0:19:06 > 0:19:09ago. I think the creativity is the best part of doing pastry.
0:19:11 > 0:19:13You can get textures, flavours,
0:19:13 > 0:19:15and just pretty to look at and taste.
0:19:16 > 0:19:18Before I was a pastry chef,
0:19:18 > 0:19:20I used to play for the Torquay United youth team.
0:19:21 > 0:19:24But I didn't see me going anywhere in football, as such.
0:19:25 > 0:19:28So when I got offered the job to be a chef,
0:19:28 > 0:19:30it was perfect timing, really.
0:19:30 > 0:19:33Skills test is going be the most challenging thing.
0:19:33 > 0:19:34It's the only thing I'm worried about.
0:19:34 > 0:19:36I'm just going to try and do my best
0:19:36 > 0:19:39interpretation of what they want, really. So, we shall see.
0:19:41 > 0:19:45Righto, Jordan, 20 minutes, you and the head of a cod.
0:19:45 > 0:19:47- Off you go, Chef.- Thank you.
0:19:54 > 0:19:56- How's it feeling?- Bit nervous,
0:19:56 > 0:19:59but I'm just going to try and remove as much of the flesh as possible.
0:19:59 > 0:20:00OK. Get in there.
0:20:01 > 0:20:03I'm just trying to work out where the meat might be
0:20:03 > 0:20:05- hiding.- Where the meat might be hiding?
0:20:05 > 0:20:07Yeah.
0:20:07 > 0:20:08In the cheeks, maybe?
0:20:08 > 0:20:10Yeah, that's a good idea.
0:20:10 > 0:20:11Yeah. That's a good idea.
0:20:14 > 0:20:16And I'm actually a pastry chef
0:20:16 > 0:20:18so this is testing all of my knowledge, really.
0:20:26 > 0:20:28I've got a feeling you may not have found much more.
0:20:28 > 0:20:29Okey dokey.
0:20:31 > 0:20:33Now, what do you fancy doing with the meat?
0:20:33 > 0:20:34Well, I have got two ideas,
0:20:34 > 0:20:37I was either just going to make a simple cod omelette...
0:20:40 > 0:20:43Or I was thinking of maybe making some cod beignet.
0:20:43 > 0:20:47Are you going to do the omelette or the beignet?
0:20:47 > 0:20:49- I'm going to do the omelette. - Fish omelette.
0:20:49 > 0:20:51Yeah.
0:20:51 > 0:20:53It's been a while since I had a cod omelette.
0:20:57 > 0:20:59What does it take to make a good omelette, then, Jordan?
0:20:59 > 0:21:02Heat. And speed, normally.
0:21:02 > 0:21:04And eggs, obviously.
0:21:04 > 0:21:05Yeah, and eggs.
0:21:13 > 0:21:15You're halfway, you've got ten minutes left.
0:21:29 > 0:21:31There you go, it's a bit messy, but...
0:21:31 > 0:21:33- A bit?- So, I do apologise.
0:21:35 > 0:21:36And there you go.
0:21:38 > 0:21:39How hard was that, Jordan?
0:21:39 > 0:21:41It was quite difficult, the pressure
0:21:41 > 0:21:43of having to create something on the spot. You know,
0:21:43 > 0:21:46I tried to do what I could in the time limit and tried not to be too
0:21:46 > 0:21:48adventurous and make a complete mess of it.
0:21:48 > 0:21:50Good man. That's all we ask for, Jordan.
0:21:50 > 0:21:52You had five minutes left, you know?
0:21:52 > 0:21:54- Did I?- You did all that in 15 minutes.
0:21:56 > 0:21:59NARRATOR: Jordan has made a cod's cheek omelette
0:21:59 > 0:22:03with chilli and spinach, topped with chives.
0:22:05 > 0:22:10So, Jordan, you struggled quite a bit, trying to find the cheeks.
0:22:10 > 0:22:12There really are, like, three bits.
0:22:12 > 0:22:16The cheeks, the top and then the throat bit.
0:22:16 > 0:22:19So, not a great beginning for you.
0:22:19 > 0:22:21And then you made us an omelette.
0:22:22 > 0:22:24I've never had a cod omelette.
0:22:25 > 0:22:27There's no way I'm eating this.
0:22:27 > 0:22:30You've chopped up some cod, thrown it into a pan and broken eggs
0:22:30 > 0:22:33into it, I don't even know if that cod is cooked.
0:22:33 > 0:22:35I'm going to put it down to nerves.
0:22:35 > 0:22:37I'm going to wait and see what you do in the next round.
0:22:39 > 0:22:43You're working in pastry, Jordan, and pastry is about precision.
0:22:43 > 0:22:45That principle applies in cookery and I'm just wondering as to why you
0:22:45 > 0:22:48didn't bring that into the kitchen today.
0:22:48 > 0:22:52Disappointing at this level, and all I've got to go on now is
0:22:52 > 0:22:54your signature dish.
0:22:54 > 0:22:56Jordan, it's got to get better than this, Chef.
0:22:56 > 0:22:58- Yeah.- We'll see you in the next round.- Thank you. Cheers.
0:23:02 > 0:23:05Who chops up fish and breaks eggs over it?
0:23:06 > 0:23:07Jordan does.
0:23:11 > 0:23:13In my head, I was running out of time.
0:23:13 > 0:23:14Throw in some eggs and some butter.
0:23:16 > 0:23:18I thought omelette would be the quickest and easiest thing to do.
0:23:21 > 0:23:22But, it was just disastrous.
0:23:25 > 0:23:27Next, to face Monica's skills test is Joe...
0:23:29 > 0:23:31..a 28-year-old sous-chef from Cornwall.
0:23:35 > 0:23:37I've been a chef for ten years now.
0:23:38 > 0:23:41Currently work in a fine-dining restaurant with an Asian twist.
0:23:42 > 0:23:45My position as a sous-chef takes me throughout the kitchen,
0:23:45 > 0:23:47you're not stuck in one section.
0:23:47 > 0:23:50You can oversee everything
0:23:50 > 0:23:51and really push your input.
0:23:54 > 0:23:56I applied to MasterChef because last year I saw the progress
0:23:56 > 0:23:58the contestants made. Service.
0:23:58 > 0:24:01I just thought, "I want a piece of that!"
0:24:01 > 0:24:03Definitely could do with a piece of that.
0:24:06 > 0:24:09- You all right, Joe? - Yeah, good, thank you, bit nervous.
0:24:09 > 0:24:11You've worked with cod before?
0:24:11 > 0:24:13Worked with cod, but I've not taken the cheeks out of cod before.
0:24:13 > 0:24:16- I'm sure you'll find your way around it.- Yeah.
0:24:16 > 0:24:18- You do have only 20 minutes.- OK.
0:24:29 > 0:24:31And how long have you been cooking, Joe?
0:24:31 > 0:24:33I started cooking when I was 18, however,
0:24:33 > 0:24:37I didn't sort of really take it seriously until four years ago.
0:24:37 > 0:24:40Worked in a pub kitchen and I was just having a laugh.
0:24:40 > 0:24:42What made you get serious?
0:24:42 > 0:24:46I worked for a really, really great restaurant in France, a little town.
0:24:46 > 0:24:48- Fabulous.- It was only for a short period,
0:24:48 > 0:24:50but I really, really loved it.
0:24:52 > 0:24:53Cheeks look OK.
0:24:53 > 0:24:56Are you going to use any other part of the cod's head?
0:24:56 > 0:24:58No. I'm going to make a sauce with the clams.
0:25:05 > 0:25:07- Joe, change your board, will you? - Sorry.
0:25:07 > 0:25:10You can't prep the veg on the same side of the board
0:25:10 > 0:25:12- that you prep the fish on.- Sorry.
0:25:22 > 0:25:24Get a hold of your nerves, all right?
0:25:24 > 0:25:25- Yeah.- You're a pro chef.
0:25:31 > 0:25:33How are you going to cook the cheeks?
0:25:33 > 0:25:35I'm going to pan-fry them.
0:25:39 > 0:25:41Do you have ambitions, Joe?
0:25:41 > 0:25:42Dealing with this pressure at the moment,
0:25:42 > 0:25:44is the primary one!
0:26:02 > 0:26:05- OK, Joe, you done?- Yes.
0:26:05 > 0:26:06Thank you very much.
0:26:08 > 0:26:14Joe has served pan-fried cod's cheek, braised fennel, samphire,
0:26:14 > 0:26:16clams and a white wine sauce.
0:26:17 > 0:26:22Joe, you have not removed the cheeks of the cod before but you managed to
0:26:22 > 0:26:24do it really well.
0:26:24 > 0:26:27Working methods, you need to always remember
0:26:27 > 0:26:28contamination is a big thing.
0:26:28 > 0:26:31Especially raw products, fish and vegetables,
0:26:31 > 0:26:34cutting it all on the same board is a big no-no, yes?
0:26:41 > 0:26:44Joe, the cod's cheek is probably a little bit over,
0:26:44 > 0:26:47but nicely seasoned, but that sauce is completely nondescript,
0:26:47 > 0:26:50it is almost like slightly sharp seasoned water.
0:26:52 > 0:26:54You didn't look comfortable at all, Joe. The dish isn't great.
0:26:54 > 0:26:57The cod's overcooked, the sauce is wishy-washy,
0:26:57 > 0:26:59the garnish are lacklustre, not great at all.
0:27:01 > 0:27:05You've cooked the clam so much, it has like shrivelled in on itself.
0:27:05 > 0:27:08You're going to have to bring it in the next round.
0:27:08 > 0:27:09Cheers.
0:27:21 > 0:27:25Just made silly mistakes that I shouldn't have done.
0:27:25 > 0:27:26That is so bad.
0:27:28 > 0:27:31I'll just cook my own dish now and hopefully claw back some dignity.
0:27:33 > 0:27:36NARRATOR: Finally, it's 24-year-old Tom.
0:27:36 > 0:27:38You all right, Tom?
0:27:38 > 0:27:41NARRATOR: A senior sous-chef for a fine dining restaurant
0:27:41 > 0:27:42in Westminster.
0:27:47 > 0:27:50What I really enjoy about being a chef is the atmosphere,
0:27:50 > 0:27:52the ambience of the kitchen, everybody working together.
0:27:52 > 0:27:55Me being able to create dishes as well.
0:27:55 > 0:27:57That's why I love coming to work.
0:27:59 > 0:28:03I'm lucky that I get quite a lot of free rein to be creative.
0:28:08 > 0:28:10I feel like there is a massive amount of pressure
0:28:10 > 0:28:12entering into MasterChef,
0:28:12 > 0:28:14but hopefully I can go in there, be confident
0:28:14 > 0:28:16and showcase what I would like to do.
0:28:17 > 0:28:20- Hello, Tom. - Hiya.- Welcome to MasterChef.
0:28:20 > 0:28:21Hiya.
0:28:21 > 0:28:22Worked with cod before?
0:28:22 > 0:28:23- Yeah.- Cod cheeks?
0:28:23 > 0:28:27- Yeah.- Fab.- Off you go, Chef.- OK.
0:28:50 > 0:28:52Take me through what it is you're doing, please.
0:28:52 > 0:28:56I'm just going to lightly flour the cod cheeks, pan-fry them,
0:28:56 > 0:28:58saute off some chorizo, some potatoes,
0:28:58 > 0:29:01broad beans, and use some of the summer veg as a little garnish.
0:29:18 > 0:29:20Whose idea was it that you came on this competition?
0:29:20 > 0:29:22My head chef.
0:29:22 > 0:29:25I thought about it previously and then I was speaking about
0:29:25 > 0:29:28some competitions to enter this year and obviously he recommended this
0:29:28 > 0:29:30- one.- What advice did he give you?
0:29:30 > 0:29:32Stay calm, enjoy it.
0:29:32 > 0:29:34- And is it working, Tom? - We'll see.
0:29:40 > 0:29:42I've been very competitive from a young age,
0:29:42 > 0:29:43growing up with my brother,
0:29:43 > 0:29:46he is a very similar age to me, everything has been a competition.
0:29:46 > 0:29:50I can't help it. I'm an extremely competitive person.
0:29:58 > 0:29:59What are you making, Tom, tell me.
0:29:59 > 0:30:02Just making a little posh mayonnaise for the dressing.
0:30:02 > 0:30:05- The lemons and the capers are to flavour the mayonnaise.- Yes.
0:30:11 > 0:30:13Just over six minutes.
0:30:14 > 0:30:16- In control?- Yeah, I think so.
0:30:19 > 0:30:20Just making a little cassoulet.
0:30:21 > 0:30:23- You're doing all right, Tom?- Yeah.
0:30:23 > 0:30:26- OK.- Start cooking the cod cheeks now.
0:30:29 > 0:30:32- Two minutes, Tom, are they going to cook?- Yeah.
0:30:44 > 0:30:46- All done?- Yeah.
0:30:46 > 0:30:47Nick of time. Well done, Chef.
0:30:47 > 0:30:49Thank you.
0:30:49 > 0:30:54NARRATOR: Tom is serving pan-fried cod's cheek on a chorizo cassoulet,
0:30:54 > 0:30:57topped with a lemon and caper mayonnaise.
0:31:00 > 0:31:01Tom, you work around the kitchen
0:31:01 > 0:31:04with a sense of understanding which is nice to see.
0:31:04 > 0:31:07There's a few things in your skill that concern me and that
0:31:07 > 0:31:10is the seasoning of fish so far in advance of cookery.
0:31:10 > 0:31:11OK.
0:31:11 > 0:31:13The longer you leave it salted,
0:31:13 > 0:31:15the more it is going to soak through to the fish.
0:31:23 > 0:31:26I love the flavours of the preserved lemon and the chorizo,
0:31:26 > 0:31:28I just love that saltiness and that paprika in the oil,
0:31:28 > 0:31:30which is just lovely.
0:31:30 > 0:31:33I like your creamy caper sauce, but I think one or the other,
0:31:33 > 0:31:36it's the caper sauce or it's the chorizo,
0:31:36 > 0:31:37they're just cancelling each other out.
0:31:39 > 0:31:42The fish has been seasoned ten minutes before so it's very salty,
0:31:42 > 0:31:46but I like the idea of where you are going with the chorizo,
0:31:46 > 0:31:48the broad beans, they are all flavours
0:31:48 > 0:31:49that work very well together.
0:31:49 > 0:31:52I think you showed some excitement in the way you have put
0:31:52 > 0:31:54this together and that's possibly
0:31:54 > 0:31:56the most excitement we've seen all day.
0:31:57 > 0:32:00Very much looking forward to your cooking in the next round.
0:32:00 > 0:32:01Off you go, Chef.
0:32:07 > 0:32:08I like him.
0:32:10 > 0:32:14Obviously, some pointers to take on board and some positives as well,
0:32:14 > 0:32:16so I'm happy overall, yeah.
0:32:20 > 0:32:23I thought that fish head on the board was going to unnerve them,
0:32:23 > 0:32:26but they all set about that with a certain amount of gusto.
0:32:26 > 0:32:28All six chefs managed to get the cheeks out,
0:32:28 > 0:32:31but they seemed to have more difficulty with the garnish.
0:32:32 > 0:32:37I think we've got three that have shown a certain level of competence
0:32:37 > 0:32:41and I think we've got three that really have let themselves down.
0:32:42 > 0:32:46I really am curious what their signature dish is about.
0:32:46 > 0:32:48I want to see some of that fire in the next round.
0:33:03 > 0:33:07This, for some of you, is an opportunity to catch up,
0:33:07 > 0:33:08to prove a point.
0:33:08 > 0:33:10Some of you have done well in the last round,
0:33:10 > 0:33:13you have got to keep that momentum going.
0:33:13 > 0:33:16I wish you the best of luck, work hard,
0:33:16 > 0:33:19focus and give us some great cooking.
0:33:19 > 0:33:22Now it's all about your signature dish.
0:33:22 > 0:33:23It's all about you.
0:33:23 > 0:33:26You really need to give it your best shot.
0:33:26 > 0:33:28At the end of this, three of you
0:33:28 > 0:33:30will be going through to the next round,
0:33:30 > 0:33:33three of you will be going home.
0:33:33 > 0:33:36You have an hour and 15 minutes to prove that you are good enough to
0:33:36 > 0:33:38stay in this competition.
0:33:38 > 0:33:39Off you go!
0:33:55 > 0:33:57Looking forward to getting in there and just cracking on.
0:33:59 > 0:34:00Not make little, petty mistakes.
0:34:02 > 0:34:04I want to give more and I will give more.
0:34:07 > 0:34:09Leo, how are you feeling now?
0:34:09 > 0:34:12Obviously I made a few little mistakes in the first round,
0:34:12 > 0:34:14amateur mistakes, I wasn't happy about.
0:34:14 > 0:34:17Now I'm here to prove that I'm not going to make those mistakes again.
0:34:17 > 0:34:19- What are you cooking today? - Corn-fed chicken,
0:34:19 > 0:34:23some nice pearl barley, onion puree, and just to finish off with a nice
0:34:23 > 0:34:24little chicken reduction.
0:34:24 > 0:34:26- Nice sounding dish, Leo.- Thank you.
0:34:26 > 0:34:28How are you cooking the chicken, Leo?
0:34:28 > 0:34:31Slow and low and then just raise that temperature up by giving it a
0:34:31 > 0:34:34- nice roast back on later.- Greek food heritage, nothing Greek on the menu?
0:34:34 > 0:34:36Nothing Greek just yet.
0:34:36 > 0:34:38Hopefully I can push myself a bit further and showcase a little bit
0:34:38 > 0:34:41more of that flair later on, if I get through.
0:34:45 > 0:34:48Leo's cooking that baby chicken, I like his cooking method,
0:34:48 > 0:34:51he is going to be cooking it quite slowly at a low heat.
0:34:51 > 0:34:56The slow cookery will really impart a fabulous moisture and then he's
0:34:56 > 0:34:58going to take it out and slightly colour it.
0:35:00 > 0:35:04I would like the pearl barley to have real depth of flavour,
0:35:04 > 0:35:07I just don't want to see scattered barley all over the plate.
0:35:09 > 0:35:10He comes across quite confident.
0:35:13 > 0:35:15So I want to see something great from this chef today.
0:35:19 > 0:35:23It's lucky that there's two rounds, definitely, for me.
0:35:23 > 0:35:27Really, really need to prove that I am from Cornwall, I can cook fish,
0:35:27 > 0:35:29I need some great feedback.
0:35:33 > 0:35:35- How are you doing, Joe? - Good, thank you.
0:35:35 > 0:35:38A bit of a shaky start but I think I'm going to claw it back.
0:35:38 > 0:35:40How are you hoping to do that?
0:35:40 > 0:35:42I've just got, like, a really nice piece of fish,
0:35:42 > 0:35:44I'm going to cook it really well for you.
0:35:44 > 0:35:46I've going to do a little braised baby gem, some pea puree,
0:35:46 > 0:35:50some crushed peas, and then I've got a little verjus maple glaze just to
0:35:50 > 0:35:51glaze my turbot with as well.
0:35:51 > 0:35:55Have you ever had maple syrup with fish before?
0:35:55 > 0:35:56I have.
0:35:56 > 0:35:58I have a Canadian chef in my kitchen.
0:35:58 > 0:36:01I try to hide the maple syrup from her all the time.
0:36:01 > 0:36:03Joe, you seem like a pretty chilled guy.
0:36:03 > 0:36:05Are you competitive?
0:36:05 > 0:36:08I am. My mum always said to me if you want to get anywhere
0:36:08 > 0:36:09you need to put the effort in,
0:36:09 > 0:36:12and that's kind of why I'm here today, actually,
0:36:12 > 0:36:14pushing myself way out of my comfort zone.
0:36:14 > 0:36:16I'm very fond of a piece of turbot.
0:36:16 > 0:36:18- So is Monica.- Thank you.
0:36:18 > 0:36:20Thanks, Joe.
0:36:22 > 0:36:26Joe is serving us turbot with maple syrup and verjus.
0:36:26 > 0:36:29The verjus is made from grapes, almost like a sharp sort of vinegar.
0:36:29 > 0:36:31A lovely, distinct flavour to it
0:36:31 > 0:36:33and he is going to mix it with maple syrup,
0:36:33 > 0:36:37so he's got a sort of sweet and sour element going on in this dish.
0:36:37 > 0:36:38He has to be very careful,
0:36:38 > 0:36:41too sour or too sweet will absolutely kill the turbot itself.
0:36:43 > 0:36:46He's also serving peas, broad beans, pea puree.
0:36:46 > 0:36:48The lettuce as well. Quite a lot of greenery on this dish.
0:36:52 > 0:36:55A little bit nervous up against the other chefs but hopefully with my
0:36:55 > 0:36:57experience and knowledge, I might be able to
0:36:57 > 0:37:01hopefully deliver some things that they maybe not have seen.
0:37:01 > 0:37:03But who knows?
0:37:03 > 0:37:04Who knows?
0:37:06 > 0:37:09- What's the dish, Richard?- Marinated rump of lamb with a herb jus.
0:37:09 > 0:37:12It's going to have a tarragon and fennel vinaigrette with it,
0:37:12 > 0:37:14shallot puree and feta.
0:37:14 > 0:37:16- How are you cooking the lamb? - Pan-frying and roasting in the oven.
0:37:16 > 0:37:19- Not sous vide?- No, I don't enjoy that too much, really,
0:37:19 > 0:37:21- probably a bit old-fashioned in myself.- Good for you.
0:37:21 > 0:37:24I've had enough water baths now, thank you very much. Well done.
0:37:28 > 0:37:32For Richard's signature dish, he's making roast rump of lamb,
0:37:32 > 0:37:34fondant potatoes,
0:37:34 > 0:37:36a shallot puree,
0:37:36 > 0:37:38and he's making a fennel vinaigrette.
0:37:40 > 0:37:43The most important thing about lamb, and especially the rump,
0:37:43 > 0:37:45you really need to make sure that it is well-rested.
0:37:45 > 0:37:47Timing is everything with this dish.
0:37:48 > 0:37:51Chefs, you are halfway.
0:37:51 > 0:37:52Just over 35 minutes left.
0:37:55 > 0:37:58Jordan, you must have a point to prove now, right?
0:37:58 > 0:38:00That is correct. The nerves got the better of me in the first round,
0:38:00 > 0:38:03it was a bit of a car crash, but I do plan to redeem myself and show
0:38:03 > 0:38:06- that I can actually cook. - And how do you plan to do that?
0:38:06 > 0:38:08I think because I am from Devon and live by the sea,
0:38:08 > 0:38:10I thought I would do a seafood dish,
0:38:10 > 0:38:12to show that I am not just a pastry chef.
0:38:12 > 0:38:14I am going to be cooking cod fillet with a crab bisque sauce,
0:38:14 > 0:38:16served on a bed of samphire with some asparagus.
0:38:16 > 0:38:18I've got some clams and mussels
0:38:18 > 0:38:20and it's going to have some seared scallops on there.
0:38:20 > 0:38:21Wait a minute.
0:38:21 > 0:38:24I gave you some of those ingredients in the first round and you gave me
0:38:24 > 0:38:26- an omelette. - Yes, I was a bit nervous.
0:38:26 > 0:38:28- So, no omelette.- No omelette, no.
0:38:34 > 0:38:37I am a little bit surprised that he's not cooking a pastry dish.
0:38:37 > 0:38:40But, you know, he also does want to prove that he can cook.
0:38:42 > 0:38:46Jordan is using cod, and he's also making a crab bisque.
0:38:49 > 0:38:53The skill in this dish is going to be the bisque, hoping it has
0:38:53 > 0:38:57that beautiful flavour and sweetness coming out of the crab.
0:38:57 > 0:38:59It is a nice sounding dish,
0:38:59 > 0:39:02and I need this chef to bring it today.
0:39:02 > 0:39:03I want him to do well.
0:39:05 > 0:39:06To wow them is going to take some doing,
0:39:06 > 0:39:08but all I can do now is go uphill.
0:39:10 > 0:39:12So I'm going to try and find the inner me
0:39:12 > 0:39:13and really pull it out of the bag.
0:39:20 > 0:39:23I really need to show the judges better technical ability,
0:39:23 > 0:39:25confidence in my own ability,
0:39:25 > 0:39:28and stop sweating as much, I guess, so...
0:39:32 > 0:39:35Alexander, tell us about your dish.
0:39:35 > 0:39:39My dish is scallops with a parsley sponge, snow pea salad
0:39:39 > 0:39:42with nasturtium, and bronze fennel.
0:39:42 > 0:39:43Did you say parsley sponge?
0:39:43 > 0:39:46- Yes.- What's a parsley sponge?
0:39:46 > 0:39:49It's a sponge made with parsley and gluten-free flour,
0:39:49 > 0:39:52it's cooked in the microwave. When it comes out
0:39:52 > 0:39:54it's green and vibrant, basically.
0:39:54 > 0:39:57What are you hoping to prove, Alexander, with this dish?
0:39:57 > 0:40:00I've got my own place so I just need to prove to the other chefs that I
0:40:00 > 0:40:03can actually do it. So it is professional suicide if I don't, so
0:40:03 > 0:40:06- I need to focus on that. - Your dish, Alexander, nail it.
0:40:06 > 0:40:07Thank you, Gregg.
0:40:10 > 0:40:14Alexander is cooking a dish with interesting combinations.
0:40:15 > 0:40:17The main element is scallop and he
0:40:17 > 0:40:20is serving this with a parsley sponge.
0:40:20 > 0:40:23I'm curious how the sponge is going to fit in.
0:40:23 > 0:40:27It is cooked in a plastic cup in a microwave, so it is aerated,
0:40:27 > 0:40:28it's very light.
0:40:34 > 0:40:37He is serving it with a sorrel sauce,
0:40:37 > 0:40:38and pressed apple with ginger.
0:40:40 > 0:40:44The dish may sound a little bit confusing
0:40:44 > 0:40:48but it could also work and manage to surprise us with new ideas.
0:40:56 > 0:40:58Tom, what is the dish?
0:40:58 > 0:41:00I've got duck, I've taken the breasts, just cooked them slowly
0:41:00 > 0:41:03in the oven. And, then, from the trimmings of the duck,
0:41:03 > 0:41:05I've made a port and duck jus,
0:41:05 > 0:41:07and then I've got blackberry puree I've turned into a gel.
0:41:07 > 0:41:11The legs and gizzards, heart, minced down, bound with an egg yolk,
0:41:11 > 0:41:13kind of like a sausage.
0:41:13 > 0:41:14Then I wrap that in brick pastry,
0:41:14 > 0:41:18and then again in potato spaghetti, going to serve that deep-fried.
0:41:18 > 0:41:19Almost like a sausage roll?
0:41:19 > 0:41:21- Yes. Exactly, yes. - There's quite a lot here,
0:41:21 > 0:41:24quite a lot of individual ingredients. I hope
0:41:24 > 0:41:26- they really all work together. - Thank you, Chef.
0:41:26 > 0:41:29How far realistically do you think you can go in this competition?
0:41:29 > 0:41:31I'd be happy to get to the finals so that is what I am aiming for.
0:41:31 > 0:41:33Anything less than the finals and what?
0:41:33 > 0:41:35Disappointment.
0:41:35 > 0:41:37Right, OK, that's confident.
0:41:37 > 0:41:38Got to get through this round first.
0:41:38 > 0:41:40Yes, exactly.
0:41:42 > 0:41:44This is a great-sounding dish.
0:41:44 > 0:41:48His duck, he's blanched it five times with boiling hot water,
0:41:48 > 0:41:50which melts away some of that fat.
0:41:50 > 0:41:52It should crisp up a lot.
0:41:55 > 0:41:58He has also used the legs to make a pastille.
0:42:02 > 0:42:04And then he's surrounded it with potato
0:42:04 > 0:42:05and is going to deep fry that.
0:42:06 > 0:42:09The combinations here are very, very interesting.
0:42:09 > 0:42:12I am definitely pushing myself, with this,
0:42:12 > 0:42:14there is a lot to do in the time, so, yes,
0:42:14 > 0:42:16definitely not playing it safe.
0:42:21 > 0:42:24You've got 15 minutes left.
0:42:41 > 0:42:43You have 60 seconds.
0:42:45 > 0:42:46Focus, please.
0:42:49 > 0:42:51That's it! Time's up, stop.
0:42:58 > 0:43:00NARRATOR: First up is Alexander.
0:43:01 > 0:43:05He's serving pan-fried scallops with a parsley sponge...
0:43:06 > 0:43:09..compressed ginger and green apple,
0:43:09 > 0:43:15snow peas, bronzed fennel, a sorrel sauce and nasturtiums.
0:43:16 > 0:43:18It's a nice presentation, Alexander.
0:43:18 > 0:43:20Nicely put together. Colourful.
0:43:20 > 0:43:23- Thank you.- Yes, it looks pretty.
0:43:23 > 0:43:24Very green.
0:43:31 > 0:43:33Alexander, it's an interesting dish.
0:43:33 > 0:43:35There is a lot of modern ideas and techniques
0:43:35 > 0:43:37that you have got onto your plate.
0:43:37 > 0:43:40I like the flavours of the sauce underneath,
0:43:40 > 0:43:42the nasturtium and the flowers and the beans
0:43:42 > 0:43:45are very nice, they work together well.
0:43:45 > 0:43:46It's good.
0:43:47 > 0:43:50I really like some of the flavours you're bringing here, I really do.
0:43:50 > 0:43:53I love that bronzed fennel, that aniseed punch,
0:43:53 > 0:43:55I think that's absolutely fabulous.
0:43:55 > 0:43:58I think you've got some very, very clever ideas.
0:43:58 > 0:44:01And I think you've got a great eye for presentation.
0:44:01 > 0:44:04I just wonder what on earth happened to you in the last round.
0:44:06 > 0:44:09I do like your sauce with the sorrel and I like that it is not too strong
0:44:09 > 0:44:10and hasn't overpowered the scallop.
0:44:10 > 0:44:13The sponge, yes, it's a bit of fun,
0:44:13 > 0:44:17but it doesn't bring anything extra to this dish.
0:44:17 > 0:44:19There are some things I really like on here.
0:44:19 > 0:44:20You ought to feel much better,
0:44:20 > 0:44:23especially after the last round, Alexander.
0:44:23 > 0:44:25I feel a little bit more relaxed now, after all the comments.
0:44:27 > 0:44:32This was good because it had three who liked bits of it
0:44:32 > 0:44:35rather than hated all of it, so I'm pretty happy with that!
0:44:37 > 0:44:41NARRATOR: Jordan has cooked sous vide cod with mussels,
0:44:41 > 0:44:43cockles and scallops,
0:44:43 > 0:44:49crispy shallots, samphire, asparagus and a crab bisque.
0:45:01 > 0:45:06Your fish is nice and it's flaky, I like the flavour of your bisque,
0:45:06 > 0:45:07the scallops, although soft,
0:45:07 > 0:45:10I could do with a bit of colour across the top.
0:45:11 > 0:45:12The fish itself is bland,
0:45:12 > 0:45:14it doesn't have a lot of flavour
0:45:14 > 0:45:16and that is what happens when you water bath the fish,
0:45:16 > 0:45:18if there's not seasoning going through the bag.
0:45:18 > 0:45:21But the real star of this dish, Jordan, is your crab bisque.
0:45:21 > 0:45:24I could quite happily just eat a bowl of your bisque as a soup.
0:45:24 > 0:45:27It's well made, it has a lovely sweetness to it,
0:45:27 > 0:45:30the caramelisation is done and you've got the right colour.
0:45:30 > 0:45:33The sauce really does bring the plate together.
0:45:34 > 0:45:37It's just such a thick chunk of fish, it needs a bit of seasoning,
0:45:37 > 0:45:39coming through it. The same with the scallops.
0:45:39 > 0:45:41You have some expensive ingredients here,
0:45:41 > 0:45:44show a bit of love and cook them nicely.
0:45:44 > 0:45:47But I really like that you can taste the crab through the bisque,
0:45:47 > 0:45:51it's quite strong yet still very light consistency.
0:45:51 > 0:45:53It's not too heavy, not too creamy.
0:45:54 > 0:45:56Jordan, more than anything else,
0:45:56 > 0:45:59I think you've proved that you are a chef and you can cook.
0:45:59 > 0:46:01- Well done, Jordan. - Lovely, thank you very much.
0:46:04 > 0:46:05I think I redeemed myself.
0:46:05 > 0:46:09The judges told me that they are glad they can eat the food so there
0:46:09 > 0:46:12has been an improvement, shall we say?
0:46:12 > 0:46:13So, what can't be positive?
0:46:16 > 0:46:21NARRATOR: Leo is serving corn-fed baby chicken with pearl barley,
0:46:21 > 0:46:27asparagus, pickled grelot onions, an onion puree, and a chicken sauce.
0:46:29 > 0:46:31Leo, really nice presentation.
0:46:31 > 0:46:33Very neatly put together. Great colours as well.
0:46:39 > 0:46:42Leo, you've got some interesting flavours and textures
0:46:42 > 0:46:44running through this dish with the sliced fresh asparagus.
0:46:44 > 0:46:47The vinegar in the sauce adds a lovely sharpness but I think
0:46:47 > 0:46:49the dressing of the plate and your techniques,
0:46:49 > 0:46:50I think are very, very good.
0:46:52 > 0:46:53Works for me, Chef.
0:46:53 > 0:46:56I really like it. I like your soft chicken,
0:46:56 > 0:46:59I like the meatiness and the slight sweetness and sharpness that you've
0:46:59 > 0:47:02got in your sauce. I love the sweetness and almost the little
0:47:02 > 0:47:05bit of onion bite that you have in your puree.
0:47:05 > 0:47:07Given to me in a restaurant, yes, yes,
0:47:07 > 0:47:10the plate goes back to the kitchen empty, I can't say more than that.
0:47:12 > 0:47:14The chicken on there, so soft and tender,
0:47:14 > 0:47:17it's not dried out because of the way you've cooked it.
0:47:17 > 0:47:20The texture and flavour is lovely.
0:47:20 > 0:47:23The pearl barley is slightly under but I can forgive that,
0:47:23 > 0:47:26once the sauce is in the dish and you eat it all together
0:47:26 > 0:47:30with the onion puree it brings the moisture and wetness
0:47:30 > 0:47:31that this dish needs.
0:47:32 > 0:47:36I think it is a really good introduction to who you are, Leo,
0:47:36 > 0:47:39and what your cooking style is like.
0:47:41 > 0:47:44It's a good way to start the competition, I think, I hope.
0:47:44 > 0:47:48I'm happy, very happy, yes, it's a relief.
0:47:49 > 0:47:52NARRATOR: Richard is serving rump of lamb,
0:47:52 > 0:47:56with feta, peas, spring onions,
0:47:56 > 0:48:00charred shallots, a shallot puree and fondant potatoes.
0:48:02 > 0:48:04Richard, that is a big, old portion.
0:48:04 > 0:48:07If there's one person that is going to be happy when he sees that,
0:48:07 > 0:48:08- it's Gregg.- Yes, I like it.
0:48:08 > 0:48:12I like the size of it, I like the presentation, I'm happy.
0:48:19 > 0:48:21You've cooked your lamb very, very well,
0:48:21 > 0:48:22it's nice and pink, which is great,
0:48:22 > 0:48:25you've coloured it, cooked it and rested it really, really well.
0:48:25 > 0:48:29What's drawing my eye, it looks like you've just found some feta cheese
0:48:29 > 0:48:31in the kitchen and you've just sort of thrown it on there without
0:48:31 > 0:48:33taking the care to crumble it and break it up
0:48:33 > 0:48:35and give it a reason and purpose.
0:48:35 > 0:48:38It's an accomplished dish which just needs refining.
0:48:40 > 0:48:43I don't like the harshness of the feta against it.
0:48:43 > 0:48:47The lamb is cooked very well but I would like softer shallots and
0:48:47 > 0:48:51softer potatoes. I'm honestly sorry to say, because it looks fantastic,
0:48:51 > 0:48:53it looks to me like a Gregg dish,
0:48:53 > 0:48:55but it's left me slightly disappointed.
0:48:57 > 0:49:01For me, the star on this plate of food is the cooking of the lamb.
0:49:01 > 0:49:05The fondants aren't very nice, the shallots aren't cooked properly.
0:49:05 > 0:49:07I was expecting a whole lot more, I think.
0:49:11 > 0:49:15Bit disappointed, actually, some good comments but bad comments.
0:49:15 > 0:49:16Could have done better.
0:49:17 > 0:49:20It's just one of those things.
0:49:20 > 0:49:25NARRATOR: Tom is serving duck breast with a potato pastry pastilla
0:49:25 > 0:49:28filled with duck leg and offal
0:49:28 > 0:49:32on top of hispi cabbage, girolle mushrooms,
0:49:32 > 0:49:36a blackberry gel, and a port and duck jus.
0:49:38 > 0:49:42Tom, really like the presentation of your signature dish here and the
0:49:42 > 0:49:46garnish is spaced out so you can see what is on the plate and I love the
0:49:46 > 0:49:48- colours that are coming through. - Thank you.
0:49:55 > 0:49:59The quality and the depth of flavour in your sauce and in your little
0:49:59 > 0:50:01pastille I think is delicious.
0:50:01 > 0:50:03Love the texture of this duck.
0:50:03 > 0:50:07I like your gel because it is sweet without being sharp.
0:50:07 > 0:50:09Absolutely love it, Tom.
0:50:09 > 0:50:10Really impressed, mate.
0:50:12 > 0:50:16I think you're looking for a delicate touch in your cookery
0:50:16 > 0:50:18and the sauce just does have that.
0:50:18 > 0:50:21The tenderness of the duck without a doubt is there,
0:50:21 > 0:50:22there's just not enough of it.
0:50:22 > 0:50:24But it's very nicely put together.
0:50:25 > 0:50:28I really enjoy the way the duck has been cooked,
0:50:28 > 0:50:31the way you blanched that has really rendered that skin down
0:50:31 > 0:50:32and given us the crispy skin.
0:50:32 > 0:50:35It's delicious. Some nice flavours on this plate of food,
0:50:35 > 0:50:38it's a great way to introduce yourself to us and I think you
0:50:38 > 0:50:40are onto a great start in the competition.
0:50:43 > 0:50:47To have all three judges rooting after me and giving me praise,
0:50:47 > 0:50:49it's what I'm here for.
0:50:49 > 0:50:51I was really happy with it.
0:50:53 > 0:50:57NARRATOR: Joe has cooked turbot with a maple and verjus glaze...
0:50:58 > 0:51:01..served with peas, broad beans,
0:51:01 > 0:51:06Jersey Royals, pea puree, crushed peas,
0:51:06 > 0:51:08pickled shallot, carrots,
0:51:08 > 0:51:12braised baby gem lettuce and a chicken reduction.
0:51:12 > 0:51:17Love the colours, really do, it looks fresh, it looks vibrant, Joe,
0:51:17 > 0:51:18well done.
0:51:25 > 0:51:28The fish is slightly over for my liking,
0:51:28 > 0:51:30the potatoes are cooked through
0:51:30 > 0:51:32but they could be more golden, I think.
0:51:32 > 0:51:35I feel like everything is underwhelming because it's not
0:51:35 > 0:51:37enough seasoning to sort of finish everything off that you have
0:51:37 > 0:51:39on the plate.
0:51:40 > 0:51:43You've got areas cooked there that are nice.
0:51:43 > 0:51:48I like the crushed peas, the sauce doesn't really have any flavour.
0:51:48 > 0:51:52I was interested in the maple glaze on the turbot but I can't taste it.
0:51:52 > 0:51:56I think you're trying too hard and you need to slightly pull back.
0:51:58 > 0:51:59I think you've cooked the fish well enough,
0:51:59 > 0:52:01I think you've cooked your veg well enough,
0:52:01 > 0:52:03I like the sweetness of the peas,
0:52:03 > 0:52:07I like the crunchiness that is still with your little gem lettuce.
0:52:07 > 0:52:10I like it, Joe, but we need a bigger piece of fish,
0:52:10 > 0:52:15we need this to be a turbot dish with peas,
0:52:15 > 0:52:18and, at the moment, it's a pea dish with turbot.
0:52:22 > 0:52:24I did better than I did the last round,
0:52:24 > 0:52:27but I'm not putting across who I am as a chef.
0:52:28 > 0:52:30It wasn't great.
0:52:30 > 0:52:31I was hoping for great.
0:52:35 > 0:52:38Well, that was a game of two halves, as they say.
0:52:38 > 0:52:40We had a shaky skills test, didn't we?
0:52:40 > 0:52:44However, I think we had a very good signature dish round.
0:52:49 > 0:52:51The first chef that I would put through would be Leo,
0:52:51 > 0:52:52he comes across with confidence.
0:52:52 > 0:52:55I like the dish he cooked today and I think it worked,
0:52:55 > 0:52:57it was probably the standout dish of the day.
0:52:57 > 0:52:59I thought the chicken was cooked wonderfully,
0:52:59 > 0:53:02the elements on that dish I thoroughly enjoyed.
0:53:02 > 0:53:04Leo deserves a place in the next round.
0:53:04 > 0:53:07There's one chef here who had a really terrible start
0:53:07 > 0:53:09to the competition, and that is Jordan.
0:53:09 > 0:53:11His skills test, it was ghastly.
0:53:11 > 0:53:14He gave us a cod's cheek omelette.
0:53:14 > 0:53:18He made a great bisque today but there's nothing else there.
0:53:18 > 0:53:20He's very much at the bottom.
0:53:20 > 0:53:23I don't think he's up to the standard that we need right now,
0:53:23 > 0:53:24he's out of his depth.
0:53:25 > 0:53:29Tom, in my opinion gave us the best of the 20-minute skills test.
0:53:29 > 0:53:31He was the most inventive of the six in the first round,
0:53:31 > 0:53:33it was almost a breath of fresh air
0:53:33 > 0:53:35that someone was brave enough to touch
0:53:35 > 0:53:37some other ingredients on the table.
0:53:37 > 0:53:40On his signature dish, I enjoyed the way he cooked the duck,
0:53:40 > 0:53:41I thought it was delicious.
0:53:41 > 0:53:44I loved his little pastilla, with the potato ribbons round.
0:53:44 > 0:53:46I just thought it was a fabulous-tasting dish.
0:53:46 > 0:53:49Yes, I can see Tom being a chef that we can work with down the line,
0:53:49 > 0:53:51I think he deserves to go through.
0:53:51 > 0:53:54Joe had a tough round in my skills test
0:53:54 > 0:53:56so I was really looking forward to
0:53:56 > 0:53:59him redeeming himself within the second round.
0:53:59 > 0:54:03But everything on his turbot dish was lacking in care and attention.
0:54:03 > 0:54:07A small piece of turbot with three types of peas
0:54:07 > 0:54:09was a little bit of a pea overdose for me.
0:54:09 > 0:54:13I don't think Joe's food was up to standard in both tests.
0:54:13 > 0:54:16Now, we've got one more place to give,
0:54:16 > 0:54:20and that is either Richard or Alexander.
0:54:22 > 0:54:25We watched Alexander really mess up in the skills test to
0:54:25 > 0:54:28the point we almost wrote him off
0:54:28 > 0:54:31and then looking at him and thinking, wow,
0:54:31 > 0:54:34I found myself getting flavour combinations
0:54:34 > 0:54:36that were quite new to me.
0:54:36 > 0:54:39- I was really enjoying it.- It was nice to see Alexander come back.
0:54:39 > 0:54:41Yes. Not all of it worked but I think this chef
0:54:41 > 0:54:44is showing something quite interesting.
0:54:44 > 0:54:47I just hope he's not a one-dish man.
0:54:47 > 0:54:48Yes.
0:54:48 > 0:54:52Richard had one of the better 20-minute skills tests.
0:54:52 > 0:54:55On the signature round, a chef of his experience,
0:54:55 > 0:55:00I was a little bit surprised with the dish and the execution of it.
0:55:00 > 0:55:04He cooked lamb really well, but undercooked his fondants,
0:55:04 > 0:55:07undercooked the shallots, I'm disappointed.
0:55:08 > 0:55:11Richard had the better skills test
0:55:11 > 0:55:14and Alexander had the best signature dish.
0:55:15 > 0:55:18Been up against some pretty tough guys today,
0:55:18 > 0:55:20so I'll have to wait and see.
0:55:22 > 0:55:25I haven't showcased my skills as much as I could,
0:55:25 > 0:55:27hopefully they can see past that.
0:55:27 > 0:55:29I really want to get through to the next round.
0:55:45 > 0:55:47Thank you for all your hard work.
0:55:47 > 0:55:49It was a real change from one round to another.
0:55:50 > 0:55:52We have made a decision.
0:55:52 > 0:55:55Three of you are staying,
0:55:55 > 0:55:57three of you are leaving the competition.
0:55:59 > 0:56:01Jordan, Joe...
0:56:03 > 0:56:05- ..you're going home today. - Thank you.
0:56:12 > 0:56:15Disappointed I'm going out straightaway but I would definitely
0:56:15 > 0:56:17do it again if I had the chance.
0:56:18 > 0:56:20So much harder than I thought it was going to be,
0:56:20 > 0:56:23thought I was just going to breeze in and breeze out.
0:56:23 > 0:56:25It's 20 times harder than a service.
0:56:26 > 0:56:29The third and final chef that is leaving us today...
0:56:41 > 0:56:42..Richard.
0:56:50 > 0:56:54What I've learned today is I should have given it my all, really,
0:56:54 > 0:56:56not played safe on the second dish.
0:56:56 > 0:56:59Think about the day really, and what I could have done better,
0:56:59 > 0:57:02but I can't really change anything, so, yes.
0:57:02 > 0:57:03Well done, you three.
0:57:05 > 0:57:06I'm ecstatic,
0:57:06 > 0:57:09just happy to be here and happy to have another go
0:57:09 > 0:57:11and need to pick it up for the next round.
0:57:13 > 0:57:15I'm really over the moon, really grateful for a place in
0:57:15 > 0:57:16the quarterfinals.
0:57:19 > 0:57:21Excited, tired!
0:57:22 > 0:57:24But it has all been a brilliant day, it's been a positive day.
0:57:31 > 0:57:32NARRATOR: Tomorrow night...
0:57:32 > 0:57:36..another six professionals
0:57:36 > 0:57:38fight for a place in the quarterfinals.
0:57:39 > 0:57:41Deep breath, OK, be a chef.
0:57:43 > 0:57:45You're out of time.
0:57:46 > 0:57:50If we'd known each other, you'd be a bit more relaxed, wouldn't you?
0:57:50 > 0:57:52- I think so.- OK, now we know each other, can you relax?
0:57:52 > 0:57:54Yes, Chef!
0:57:54 > 0:57:57There are pockets of cleverness, a great plate of food.
0:57:57 > 0:58:00I'm really, really pleased for you.