0:00:02 > 0:00:07It's the professional MasterChef quarterfinal.
0:00:07 > 0:00:11These six talented chefs stood out in their heats.
0:00:13 > 0:00:16Tonight, they'll face two more challenges
0:00:16 > 0:00:18to test them even further.
0:00:19 > 0:00:22The quarterfinals is a whole 'nother ball game.
0:00:22 > 0:00:24Didn't get much sleep last night, anyway!
0:00:24 > 0:00:27Didn't expect it to be this tough. It's relentless.
0:00:27 > 0:00:30You've got to be on your toes all the time.
0:00:30 > 0:00:33I think you've got to go for it all guns blazing.
0:00:35 > 0:00:39First, they'll have to invent a dish from scratch.
0:00:39 > 0:00:42It's a little bit of genius.
0:00:42 > 0:00:45Those who deliver will cook for the country's
0:00:45 > 0:00:48most discerning food critics.
0:00:48 > 0:00:51It's a real bobby-dazzler. It looks gorgeous.
0:00:51 > 0:00:55Only the best will earn a place in Knockout Week.
0:00:55 > 0:00:58These are the six best chefs from our heats.
0:00:58 > 0:01:00They are going to have to deliver something really good today.
0:01:00 > 0:01:02They've got to come here wanting to win
0:01:02 > 0:01:04and wanting to fight for that place.
0:01:27 > 0:01:31Chefs, welcome back into the kitchen and welcome to your quarterfinal.
0:01:32 > 0:01:35This is an invention test.
0:01:35 > 0:01:37At the heart of it,
0:01:37 > 0:01:40there's a beautiful abundance of fresh herbs.
0:01:40 > 0:01:44There is everything behind us, from nettles to lavender.
0:01:44 > 0:01:46There's mint, there's lemon balm, lemon grass.
0:01:46 > 0:01:49You name it, it is here.
0:01:49 > 0:01:54We would like you to make us one fantastic dish.
0:01:54 > 0:01:59It can be sweet or savoury, but what is important here
0:01:59 > 0:02:01is the herbs that you use in your dish.
0:02:01 > 0:02:03We don't just want to see the herbs
0:02:03 > 0:02:06sprinkled over your dish to finish it.
0:02:06 > 0:02:08We want it to be the core ingredient
0:02:08 > 0:02:10that's going to bring your dish together.
0:02:12 > 0:02:14What you need to do now is prove to us
0:02:14 > 0:02:17that you're good enough to cook for our critics.
0:02:17 > 0:02:20At the end of this, two of you are going to be leaving the competition.
0:02:23 > 0:02:25Guys, come up and get your ingredients.
0:02:35 > 0:02:37Herbs are a joy to work with.
0:02:37 > 0:02:42They can be used in rubs, in marinades, in oils, in sauces.
0:02:45 > 0:02:49Using herbs sounds easy, but it's not.
0:02:49 > 0:02:52It's about choosing the right herb and the right flavour
0:02:52 > 0:02:54and balancing everything with it.
0:02:56 > 0:02:57I'm pretty excited about it, yeah.
0:02:57 > 0:02:59We use a lot of fresh herbs at the restaurant
0:02:59 > 0:03:03and we've got massive herb boxes, so I feel pretty good about it.
0:03:05 > 0:03:08There's some beautiful herbs. I might use some lemon grass.
0:03:08 > 0:03:10Something in my mind is coming up.
0:03:12 > 0:03:15Good challenge. There's a lot of fresh ingredients here.
0:03:15 > 0:03:18Some lovely stuff to use and make a good dish, so, yeah...
0:03:18 > 0:03:20Yeah, I've got a plan. Yeah.
0:03:23 > 0:03:26Now that I'm starting to think,
0:03:26 > 0:03:28starting to be a bit more aware of what's going on,
0:03:28 > 0:03:29I'm a bit more comfortable.
0:03:37 > 0:03:42Right, 70 minutes to cook and serve your dish. Off you go.
0:03:51 > 0:03:54To be a quarterfinalist? Relieved.
0:03:54 > 0:03:56The worst part was the skills test.
0:03:56 > 0:03:58Then pulled it out of the bag for the signature dish.
0:03:58 > 0:04:00So, yeah, happy to be here.
0:04:00 > 0:04:03The invention test is like a bigger skills test.
0:04:03 > 0:04:05It's just a longer period of time to mess something up.
0:04:05 > 0:04:08So, hopefully, I just need to take my time
0:04:08 > 0:04:10and breathe and think properly.
0:04:13 > 0:04:16- Ben, how do you like the challenge? - Really good.
0:04:16 > 0:04:17Makes you use your brain a bit,
0:04:17 > 0:04:19and think about all the classic herb...
0:04:19 > 0:04:22Different flavour combinations that herbs go with, so...
0:04:22 > 0:04:25Well, it's good to hear. And what combination have you gone with, Ben?
0:04:25 > 0:04:28I've tried to elevate a few herbs. I've got pork and sage.
0:04:28 > 0:04:31So, I'm just marinating the pork with a sage polenta.
0:04:31 > 0:04:33I'm going to do some poached apricots
0:04:33 > 0:04:35with a bit of lemon thyme.
0:04:35 > 0:04:37And I'm going to make a sherry creme fraiche sauce
0:04:37 > 0:04:40with a bit of parsley and tarragon through it, as well.
0:04:40 > 0:04:42What makes you think this is good enough
0:04:42 > 0:04:43to get you through to the critics?
0:04:43 > 0:04:47Hopefully, I can get through just by cooking a perfectly tasty dish.
0:04:47 > 0:04:50Try and elevate as many herbs in there as possible.
0:04:50 > 0:04:52Well, you certainly did that with your signature dish.
0:04:52 > 0:04:56- Let's hope you can deliver again with the pork.- Fingers crossed.
0:04:57 > 0:04:58Sage with the pork,
0:04:58 > 0:05:01apricots with lemon thyme - I love the sound of his dish.
0:05:01 > 0:05:03If it's as good as the lamb dish he cooked
0:05:03 > 0:05:06in the signature-dish round, I'm really excited.
0:05:10 > 0:05:13I've scraped into the quarterfinals,
0:05:13 > 0:05:15so I'm hoping to make amends for that
0:05:15 > 0:05:18and try and prove that I'm good enough to be here.
0:05:18 > 0:05:20So I have to be on top form today
0:05:20 > 0:05:22and impress the judges as much as possible.
0:05:26 > 0:05:28What type of dish are you going to be cooking for us?
0:05:28 > 0:05:29I'm doing a stuffed chicken leg
0:05:29 > 0:05:32with a thyme stuffing, burnt-onion stock,
0:05:32 > 0:05:34which I'm going to be then infusing with thyme.
0:05:34 > 0:05:37Turnip with some thyme butter, and a nice herb oil, as well,
0:05:37 > 0:05:39with chive and parsley.
0:05:39 > 0:05:41Just imagine, if you get through to the critics,
0:05:41 > 0:05:44- they could discover you and your restaurant.- I can't wait.
0:05:44 > 0:05:46You know, we're a small restaurant in the middle of nowhere,
0:05:46 > 0:05:48so don't really get the opportunity very often.
0:05:48 > 0:05:50It would be an honour to do it,
0:05:50 > 0:05:51so I really want to get to that stage.
0:05:51 > 0:05:54Good luck and I hope that this dish gets you through.
0:05:54 > 0:05:56- Thank you very much. - Thanks, Alexander.- Good luck.
0:05:58 > 0:06:00Chicken and thyme - it's a classic.
0:06:00 > 0:06:02I just hope that this stuffing with the herbs in
0:06:02 > 0:06:06will enhance that lovely flavour of that stuffed chicken leg.
0:06:06 > 0:06:08Alexander is then serving this chicken
0:06:08 > 0:06:11with a burnt-onion-and-mushroom broth.
0:06:11 > 0:06:14These are quite strong flavours in itself,
0:06:14 > 0:06:17and I hope we'll be able to taste the herbs through this dish.
0:06:20 > 0:06:23It is out of my comfort zone a little bit, being inventive.
0:06:23 > 0:06:26I like to be organised.
0:06:26 > 0:06:28I'm not a "do it last minute" kind of person.
0:06:28 > 0:06:32I like to make sure I'm ready to go more than spontaneous.
0:06:34 > 0:06:37Tell me, Leo, what are the herbs you're using in your dish?
0:06:37 > 0:06:40Using lovage. Lovage. Not a utilised herb enough,
0:06:40 > 0:06:42so I'm going to be making a lovage emulsion.
0:06:42 > 0:06:45Cooked eggs, blitzed up, and then making an oil,
0:06:45 > 0:06:47and turning the lovage oil into a thick emulsion.
0:06:47 > 0:06:49I'm going to make a tomato salad,
0:06:49 > 0:06:51dress oil in, some wild mushrooms.
0:06:51 > 0:06:53OK. So, you're not sure about protein?
0:06:53 > 0:06:56Focusing on the actual...
0:06:56 > 0:06:57The herb and the garnish.
0:07:00 > 0:07:04Chefs, 35 minutes have gone. You are halfway.
0:07:07 > 0:07:11Bit of a mare. My emulsion, it split.
0:07:11 > 0:07:13It won't re-emulsify.
0:07:13 > 0:07:16Have to go a bit of a different route now.
0:07:16 > 0:07:20Leo has had to abandon his emulsion cos it's split,
0:07:20 > 0:07:23so I think we're going to get a completely different dish than what we thought.
0:07:25 > 0:07:27So, now I'm going to go crab, tomato, basil.
0:07:27 > 0:07:29Just classic, proper, good, fresh salad.
0:07:31 > 0:07:34Things go wrong in kitchens all the time.
0:07:34 > 0:07:37The key to this is having the knowledge to come back fighting
0:07:37 > 0:07:39and being able to fix it.
0:07:44 > 0:07:46Competition so far has been great.
0:07:46 > 0:07:48A bit of a roller-coaster at the start.
0:07:51 > 0:07:54With the invention test, I think it kind of highlights
0:07:54 > 0:07:57one of my skills as a chef - I'm quite creative on the spot.
0:07:57 > 0:08:01So, hopefully, use all my skills and produce something good.
0:08:06 > 0:08:09- What herbs did you go for, Tom? - Tarragon and chives.
0:08:09 > 0:08:14So, I've gone for chicken, sweetcorn, leeks,
0:08:14 > 0:08:16and a little vinaigrette with some confit shallot.
0:08:16 > 0:08:19Going to finish that with tarragon and the sweetcorn.
0:08:19 > 0:08:21And then I've got a chive... All that I made there.
0:08:21 > 0:08:23I'm going to make an emulsion for the dish.
0:08:23 > 0:08:25Tom, you seem a bit nervous.
0:08:25 > 0:08:27- Yeah.- It's a great opportunity.
0:08:27 > 0:08:28- Yeah.- You know, grab it with both hands.
0:08:28 > 0:08:31- And, you know, really get into it. - Yeah.- OK?- Thank you.
0:08:31 > 0:08:33Well, you've given us a great dish before,
0:08:33 > 0:08:36so you've got to do the same again, this time, with the herbs.
0:08:36 > 0:08:37- Fantastic. Thank you. - Thanks, Tom.- OK?
0:08:40 > 0:08:42This dish has got the makings of a really good dish,
0:08:42 > 0:08:44but I want that tarragon to come shining through.
0:08:44 > 0:08:46It's a lovely flavour, tarragon,
0:08:46 > 0:08:50and it'll work beautifully well with the chicken and the sweetcorn.
0:08:56 > 0:08:58I'm hoping that they're excited about me from
0:08:58 > 0:09:01my signature dish cos I showed what I can do.
0:09:02 > 0:09:05There is a lot of pressure to come up with something,
0:09:05 > 0:09:06but you've got to do it.
0:09:06 > 0:09:09I've won competitions in the past thinking on my feet,
0:09:09 > 0:09:11so, hopefully, I can do it this time.
0:09:15 > 0:09:16I'm going to do a salad.
0:09:16 > 0:09:18- Mm.- I'm going to do some dressed crab.
0:09:18 > 0:09:21I've used chives, dill. I'm using dandelion.
0:09:21 > 0:09:24I've made a chive oil, which I'm going to make a mayonnaise from.
0:09:24 > 0:09:25A nice vibrant green.
0:09:25 > 0:09:27Some compressed, pickled turnip discs.
0:09:27 > 0:09:30Then I'm also going to do some charred spring onions.
0:09:30 > 0:09:32And, you know, hopefully you're going to like it.
0:09:32 > 0:09:36- Are you telling me you're actually just going to make a bowl of salad? - It's what herbs scream to me.
0:09:36 > 0:09:39They scream fresh, nice salad. Summertime.
0:09:39 > 0:09:41This salad has got to be good enough
0:09:41 > 0:09:42to get you through to cook for our critics.
0:09:42 > 0:09:44It does, it does. And I hope it is.
0:09:44 > 0:09:46I know it's a simple dish - it's a gamble -
0:09:46 > 0:09:48but I've gone with freshness, and, hopefully,
0:09:48 > 0:09:51my flavours come through and it's good enough for you two guys.
0:09:51 > 0:09:55- Wow. You're a brave boy, Steven.- Indeed.
0:09:58 > 0:10:00Steven has taken chives and dill as his key herbs.
0:10:00 > 0:10:02It seems very straightforward,
0:10:02 > 0:10:05but I want something amazing about this salad.
0:10:05 > 0:10:09He can't just go through on a salad. Can he?
0:10:15 > 0:10:17I find it really hard, competition.
0:10:17 > 0:10:20So, it's very high-level.
0:10:20 > 0:10:22My friends, they call me "last minute",
0:10:22 > 0:10:24because everything I decide is on the last minute.
0:10:24 > 0:10:29Instinct is beautiful in a chef. It makes you more creative.
0:10:32 > 0:10:34Claudia, tell me, what is your dish?
0:10:34 > 0:10:36My idea is to do a veg dish.
0:10:36 > 0:10:39Cabbage with some crushed potato
0:10:39 > 0:10:42with some ratatouille and a sauce
0:10:42 > 0:10:45that's made with cardamom, lemon grass, and turmeric.
0:10:45 > 0:10:46Why vegetarian?
0:10:46 > 0:10:47I think it's a good challenge.
0:10:47 > 0:10:49Find a veg dish. Why not?
0:10:49 > 0:10:51And I hope you're going to like it. I don't know.
0:10:51 > 0:10:53How good is your ratatouille?
0:10:53 > 0:10:56It's Italian ratatouille, so... No, it's French.
0:10:56 > 0:10:59- I hope it's good, so... - All right. Good luck.
0:10:59 > 0:11:00Thank you.
0:11:03 > 0:11:05Claudia's going for really fragrant herbs.
0:11:05 > 0:11:07She's got the lemon grass. She's got the lemon balm.
0:11:07 > 0:11:10I think the question is, is that the type of herb
0:11:10 > 0:11:13that's going to work with the cabbage leaf and potato?
0:11:13 > 0:11:17My main concern is that I hope that cabbage leaf has been cooked enough.
0:11:17 > 0:11:19I'm kind of not sure why you'd poach
0:11:19 > 0:11:21potato in a cabbage leaf.
0:11:21 > 0:11:23I'm not 100% convinced,
0:11:23 > 0:11:26but I can't wait to see the combination.
0:11:26 > 0:11:29Chefs, you have just four minutes left.
0:11:42 > 0:11:43Final two minutes.
0:11:52 > 0:11:55That is it. Time's up. Step back.
0:11:58 > 0:12:01Royally messed up. Oh, everything split on me.
0:12:01 > 0:12:04- Oh, really?- And then I just had to scrap my whole dish
0:12:04 > 0:12:06and completely start again.
0:12:08 > 0:12:10First up is Ben.
0:12:11 > 0:12:16He's cooked pork fillet with sage polenta,
0:12:16 > 0:12:18morel mushrooms,
0:12:18 > 0:12:22lemon-and-thyme-poached apricots,
0:12:22 > 0:12:26crispy sage leaves and roasted spring onions
0:12:26 > 0:12:30with a tarragon and parsley creme fraiche sauce.
0:12:33 > 0:12:36Ben, a very nice-presented plate of food. Really nice colours.
0:12:46 > 0:12:48The pork is beautifully cooked.
0:12:48 > 0:12:50It looks a little bit on the pink side,
0:12:50 > 0:12:52but it's actually perfect for that particular cut of meat.
0:12:52 > 0:12:54The sauce is great.
0:12:54 > 0:12:56Polenta is another creamy aspect of the dish, as well.
0:12:56 > 0:12:58The flavour is sage.
0:12:58 > 0:13:01It's the flavour that I recognise with pork.
0:13:01 > 0:13:03The dish is very, very well put together.
0:13:03 > 0:13:05The pork is cooked nicely, it's pink,
0:13:05 > 0:13:09and the sweetness of the apricot goes very well with this dish.
0:13:09 > 0:13:12I could eat this dish without a problem. I could finish it.
0:13:13 > 0:13:15I wanted to do flavours that I'm comfortable with,
0:13:15 > 0:13:18and that I know, so... Happy.
0:13:21 > 0:13:27Alexander chose to use thyme, chives and parsley in his dish.
0:13:27 > 0:13:31He has made thyme-stuffed poached chicken leg,
0:13:31 > 0:13:34thyme-infused turnip fondants,
0:13:34 > 0:13:39a chive-and-parsley emulsion, burnt onions,
0:13:39 > 0:13:41thyme and parsley oil,
0:13:41 > 0:13:44girolles and spring onions
0:13:44 > 0:13:47with a mushroom and burnt-onion broth.
0:13:51 > 0:13:52I have to say, there's a lot more
0:13:52 > 0:13:54going on on that plate than I was expecting.
0:13:54 > 0:13:58- Is that a good thing or a bad thing? - I don't want to tell you yet!- OK.
0:14:05 > 0:14:07You don't really need two big, white turnip fondants.
0:14:07 > 0:14:10And the girolle mushrooms haven't really been
0:14:10 > 0:14:12prepped down well enough.
0:14:12 > 0:14:14We're talking about refinement now.
0:14:14 > 0:14:17When it comes to the herbs, the flavours of them
0:14:17 > 0:14:20are coming through in areas but not in others.
0:14:20 > 0:14:21The stuffing is good.
0:14:21 > 0:14:23I like the flavour of the herbs coming through there.
0:14:23 > 0:14:25I would have loved the broth to have
0:14:25 > 0:14:27so much more flavour going through it.
0:14:27 > 0:14:28There's one item of this dish
0:14:28 > 0:14:32that you could've really made fragrant, full of herbs,
0:14:32 > 0:14:33and you missed it out.
0:14:36 > 0:14:38The stuffed thigh has been seasoned nicely,
0:14:38 > 0:14:40but I think you need to get it
0:14:40 > 0:14:42to nice and crispy all the way around.
0:14:42 > 0:14:45I quite like the stuffing that you've got there.
0:14:45 > 0:14:47I think the presentation, I need some work on it.
0:14:47 > 0:14:49It isn't as wow as the last dish.
0:14:51 > 0:14:54Yeah, I suppose it's mixed emotions. I think I did enough,
0:14:54 > 0:14:56but I'm not sure the judges think I did enough.
0:14:56 > 0:14:59So, it's just hard to judge and gauge their reaction.
0:15:00 > 0:15:04Leo has made a heritage tomato salad...
0:15:05 > 0:15:08..with mayonnaise and parsley-dressed crab,
0:15:08 > 0:15:12pickled shallot rings, girolles with parsley,
0:15:12 > 0:15:18dandelion leaves, cannellini beans, aubergine,
0:15:18 > 0:15:21basil pesto and a thyme tomato water.
0:15:23 > 0:15:25So, we've got rid of the lovage and the parsley
0:15:25 > 0:15:29and we've gone to thyme, basil and dandelion.
0:15:29 > 0:15:31And parsley through the crab salad.
0:15:31 > 0:15:33- There's parsley in it, as well? - Yeah.- Right.
0:15:40 > 0:15:43First of all, Leo, I'm really pleased you've changed your dish
0:15:43 > 0:15:47cos I wasn't too sure where you were going first time round.
0:15:47 > 0:15:49I think the water - tomato water - is really tasty.
0:15:49 > 0:15:51I love the freshness of this dish.
0:15:51 > 0:15:54The basil, the little dandelion leaves
0:15:54 > 0:15:55and the chives running through the dish
0:15:55 > 0:15:58and the touch of parsley - they're all very delicate flavours.
0:15:58 > 0:16:01I like the tomatoes. You've made them taste really good.
0:16:01 > 0:16:03Crab is delicious.
0:16:03 > 0:16:05I like your idea. I like the flavour.
0:16:05 > 0:16:07And at the end of the day, it tastes good.
0:16:08 > 0:16:12I like the dish because crab is seasoned nicely.
0:16:12 > 0:16:14It goes very well with the herbs that you've chosen.
0:16:14 > 0:16:15I love the tomatoes,
0:16:15 > 0:16:19and I really like this tomato broth that you have to go with it.
0:16:19 > 0:16:21You know, it's just things that are a bit strange -
0:16:21 > 0:16:22to have then a cooked aubergine.
0:16:22 > 0:16:25You've got beans and girolles, as well as a pesto.
0:16:25 > 0:16:27It's a bit confused, Leo.
0:16:29 > 0:16:30The judges' comments - obviously, I was...
0:16:30 > 0:16:33I couldn't have been any happier with what Marcus Wareing said.
0:16:33 > 0:16:36And, again, with Monica, it wasn't necessarily all bad.
0:16:36 > 0:16:37It was positives and negatives.
0:16:37 > 0:16:41I took a massive risk, and I did it, and it worked, so...
0:16:42 > 0:16:44For his herb-inspired dish,
0:16:44 > 0:16:49Tom has made tarragon-stuffed chicken ballotine,
0:16:49 > 0:16:51charred leek heart,
0:16:51 > 0:16:55girolles and sweetcorn in a tarragon vinaigrette,
0:16:55 > 0:16:57and a chive emulsion.
0:17:00 > 0:17:03Looks lovely. I like your eye for presentation.
0:17:11 > 0:17:14The chicken is beautifully cooked and I like what you've done with it.
0:17:14 > 0:17:16It's great. And I like the emulsion on the plate,
0:17:16 > 0:17:17and I love the sweetcorn,
0:17:17 > 0:17:19and I love the leek.
0:17:19 > 0:17:21Everything about this dish has been
0:17:21 > 0:17:22executed beautifully well.
0:17:22 > 0:17:24Its presentation, your skill,
0:17:24 > 0:17:28and your eye for detail is absolutely excellent.
0:17:28 > 0:17:31But I'm a little bit surprised that it's missing
0:17:31 > 0:17:34the essence of a key herb coming through.
0:17:34 > 0:17:36- Tarragon, wasn't it? - Yes. And chive, yeah.
0:17:36 > 0:17:39Tarragon and chives. I'm asking you because I can't taste it.
0:17:40 > 0:17:43I think it took great skill to be able to make a ballotine
0:17:43 > 0:17:45the way you did with the breast
0:17:45 > 0:17:47and cook it perfectly and not dry it out.
0:17:47 > 0:17:49The vinaigrette with the sweetcorn and the girolles
0:17:49 > 0:17:51brings a nice element to the dish,
0:17:51 > 0:17:54as well as the roasted leek heart.
0:17:54 > 0:17:55I can taste the tarragon in there,
0:17:55 > 0:17:57but I want more of it.
0:17:59 > 0:18:02Yeah, I was relatively happy with the dish I gave up.
0:18:02 > 0:18:04I didn't want to overdo it, so I kind of maybe played
0:18:04 > 0:18:07a little bit too safe, but it's OK.
0:18:08 > 0:18:11Claudia's dish is blanched cabbage leaves
0:18:11 > 0:18:14with a potato and herb filling,
0:18:14 > 0:18:19made with lemon balm, dill, parsley and mint,
0:18:19 > 0:18:21with ratatouille,
0:18:21 > 0:18:25finished with a turmeric and lemon grass cream.
0:18:40 > 0:18:42The potato is still quite moist inside,
0:18:42 > 0:18:44and you can taste the lemon balm
0:18:44 > 0:18:45that you've put through.
0:18:45 > 0:18:48For me, I'm enjoying your ratatouille
0:18:48 > 0:18:49more than the potato filling.
0:18:49 > 0:18:53I kind of wish you had that inside the cabbage leaf.
0:18:53 > 0:18:55I have to be honest with you - the cabbage that's wrapped
0:18:55 > 0:18:57around the potato, for me, doesn't really work.
0:18:57 > 0:19:00I'd have preferred that to be almost like a croquette
0:19:00 > 0:19:03rather than wrapping it in an undercooked cabbage leaf
0:19:03 > 0:19:06that really doesn't have a great deal of flavour.
0:19:06 > 0:19:09The sauce is quite strong, but it just tastes of turmeric.
0:19:09 > 0:19:12So I'm not really getting the fresh herbs.
0:19:14 > 0:19:16A bit let down.
0:19:16 > 0:19:20I knew that dish could be a nice dish,
0:19:20 > 0:19:25but I knew, as soon as I finished, it wasn't that great flavour.
0:19:26 > 0:19:29Steven's made a dressed crab salad
0:19:29 > 0:19:34in a chive oil mayonnaise topped with dill and dandelion,
0:19:34 > 0:19:38pickled turnip and crispy potato strands,
0:19:38 > 0:19:44served with charred spring onions, compressed tomatoes and fennel.
0:19:47 > 0:19:50I think your presentation's absolutely excellent. Really is.
0:19:50 > 0:19:54Very clean-looking, fresh, "ready to dive in" type of dish.
0:20:03 > 0:20:07I think the herb content in this is absolutely on the button.
0:20:07 > 0:20:10I can taste the dill on my palate, and the crab freshness.
0:20:10 > 0:20:12I think the mayonnaise idea is brilliant,
0:20:12 > 0:20:14and it works a treat with this
0:20:14 > 0:20:17and the little green tomatoes that you've got on the plate.
0:20:17 > 0:20:20You've exactly done what we asked, which was give us a dish with herbs.
0:20:20 > 0:20:22- And that's what we got. - Thank you very much.
0:20:22 > 0:20:24- Great job. Well done, you. - Thank you. Thank you.
0:20:24 > 0:20:26You've got the dill coming through and the chives,
0:20:26 > 0:20:28and then you've got this really lovely surprise
0:20:28 > 0:20:30of when you're eating tomatoes
0:20:30 > 0:20:32that have been compressed in the chive oil,
0:20:32 > 0:20:34and it's just delicious.
0:20:34 > 0:20:36It's wonderful, it's refreshing.
0:20:36 > 0:20:37It's a little bit of genius.
0:20:39 > 0:20:41I don't think words can explain.
0:20:41 > 0:20:43I really don't. It's amazing.
0:20:43 > 0:20:46You never think, in your wildest imagination,
0:20:46 > 0:20:48that you're ever going to get feedback like that.
0:20:48 > 0:20:50Yeah, it's out of this world.
0:20:51 > 0:20:55- Well done.- What a great dish. - Well done, mate. Smashed it.
0:20:55 > 0:20:59Some great ideas in there today and some fabulous plates of food. Well done.
0:20:59 > 0:21:03The next round means cooking for our critics.
0:21:03 > 0:21:06We can only take through the strongest of you.
0:21:07 > 0:21:09Two of you will have to leave us today.
0:21:18 > 0:21:20I thought, today, we had some good dishes
0:21:20 > 0:21:22and some really interesting ideas.
0:21:22 > 0:21:24Some of the ideas worked and some of them didn't.
0:21:24 > 0:21:27There was a chef in this kitchen today that made a dish
0:21:27 > 0:21:30that I thought just made me happy, and that was Steven.
0:21:30 > 0:21:34Every mouthful had flavour of herb running through it.
0:21:34 > 0:21:36It was fresh, it was light, it was delicious.
0:21:36 > 0:21:38Steven cooking for our critics?
0:21:38 > 0:21:42Absolutely. Can't wait to see what he cooks for them.
0:21:42 > 0:21:45We've got one chef that definitely goes through to the next round.
0:21:45 > 0:21:46We have to choose three more.
0:21:48 > 0:21:51Ben made us a pork and sage dish.
0:21:51 > 0:21:54He cooked the pork loin well, he cooked the garnish well,
0:21:54 > 0:21:56and he made a good sauce to go with it.
0:21:56 > 0:21:58Sage and pork - we know it works.
0:21:58 > 0:22:02He cooked a very good dish today. Ben goes through.
0:22:03 > 0:22:06Tom's chosen herb was tarragon.
0:22:06 > 0:22:09Lovely-looking plate of food, tasted great,
0:22:09 > 0:22:13but I just thought it needed more of that lovely tarragon flavour.
0:22:13 > 0:22:16You know, we can praise Tom for cooking a great dish,
0:22:16 > 0:22:19but what I want Tom to think about is that if we want herbs,
0:22:19 > 0:22:21then that's what we want.
0:22:23 > 0:22:25Leo had a bit of a disaster today in the kitchen.
0:22:25 > 0:22:29His emulsion wasn't working, but he changed the dish on the spot,
0:22:29 > 0:22:31and that shows a very competent chef.
0:22:31 > 0:22:34The dish was full of herbs and it had lots of great flavours.
0:22:34 > 0:22:36I thought Leo gave us a dish that I thought tasted good,
0:22:36 > 0:22:38but there was a lot of ingredients.
0:22:40 > 0:22:42I liked the ideas that Claudia was bringing to her dish,
0:22:42 > 0:22:46but I don't think she put it together properly.
0:22:46 > 0:22:48The potatoes with the cabbage that was undercooked...
0:22:48 > 0:22:51I was hoping Claudia was going to wow me with this vegetable dish,
0:22:51 > 0:22:53and she didn't quite deliver.
0:22:55 > 0:22:57I didn't see refinement from Alexander today.
0:22:57 > 0:23:00Quite liked his idea - it was creative -
0:23:00 > 0:23:02it just lacked standout herb flavour.
0:23:02 > 0:23:04I am a bit disappointed, to be honest,
0:23:04 > 0:23:06cos I've seen what Alexander can do.
0:23:06 > 0:23:09The broth didn't bring much to it.
0:23:11 > 0:23:13If I have to go home today, I'll be pretty devastated.
0:23:13 > 0:23:17But to get through to cook for the critics would be amazing.
0:23:17 > 0:23:19I'm feeling confident, but then again,
0:23:19 > 0:23:20I'm up against five other chefs.
0:23:20 > 0:23:24I'll be disappointed with myself if I don't get through.
0:23:24 > 0:23:29I hope they're going to choose to give me another chance.
0:23:29 > 0:23:32I was happy with my dish. It was the best I could do.
0:23:32 > 0:23:34The competition is just getting started now,
0:23:34 > 0:23:36so I'd really like to carry on.
0:23:49 > 0:23:51Really good day in the kitchen today, chefs,
0:23:51 > 0:23:53but the next challenge is cooking for our critics.
0:23:53 > 0:23:56We can only take our strongest chefs through.
0:23:57 > 0:23:59Two of you will have to leave us.
0:24:00 > 0:24:03The first chef leaving the competition is...
0:24:08 > 0:24:10..Claudia. Thank you, Claudia.
0:24:15 > 0:24:17The second chef leaving us is...
0:24:22 > 0:24:23..Alexander.
0:24:30 > 0:24:32I think my cooking today was not at its best, maybe.
0:24:32 > 0:24:36Did one dish on the day and mine wasn't quite good enough, so...
0:24:39 > 0:24:42It's a competition. You play - you can win, you can lose.
0:24:42 > 0:24:45So, back to real life.
0:24:45 > 0:24:46Buono.
0:24:51 > 0:24:54Well done, chefs. But don't get too comfortable.
0:24:54 > 0:24:56You've got the critics in the next round.
0:25:19 > 0:25:23You have the most wonderful opportunity before you -
0:25:23 > 0:25:26to serve your food
0:25:26 > 0:25:29to some of the best critics within this country.
0:25:33 > 0:25:36You're going to really need to raise the bar if you're going to impress these guys.
0:25:36 > 0:25:41You have one hour and 15 minutes to cook eight plates of food.
0:25:41 > 0:25:44At the end of today, we're going to be losing one of you.
0:25:47 > 0:25:50The three of you left are going to be through to Knockout Week.
0:25:50 > 0:25:51Off you go.
0:26:06 > 0:26:08There's nothing easy about the challenge for me.
0:26:08 > 0:26:11We had an hour and 15 to do our signature dish.
0:26:11 > 0:26:14And now we've got the same amount of time to do seven more dishes.
0:26:14 > 0:26:18I have to really put my head down, dig my heels in, and get on with it.
0:26:20 > 0:26:23How do you feel about cooking for critics?
0:26:23 > 0:26:25Nervous! I've cooked for critics before,
0:26:25 > 0:26:27but I don't think I've ever cooked for critics this big.
0:26:27 > 0:26:29They are top, top, top-end critics.
0:26:29 > 0:26:32- All right, tell me what's on the menu.- You've got sea bass
0:26:32 > 0:26:34with cauliflower puree, pickled cauliflower,
0:26:34 > 0:26:38cauliflower fondant, some rock samphire with some chorizo,
0:26:38 > 0:26:40and then a nice, fresh gremolata just to finish.
0:26:40 > 0:26:44Dessert - we've got chocolate delice with poached cherries, cherry puree,
0:26:44 > 0:26:47mascarpone mousse and pistachios.
0:26:47 > 0:26:51We've talked about pushing yourself. Are you doing this today?
0:26:51 > 0:26:52I feel like I'm pushing myself.
0:26:52 > 0:26:56I've only tried this dish once and I really hit it hard.
0:26:56 > 0:26:58So, fingers crossed I can do it again
0:26:58 > 0:27:01and make it as nice as I did the first time.
0:27:03 > 0:27:07Ben has got to make sure his sea bass is cooked to perfection.
0:27:07 > 0:27:10You want it lovely, soft, succulent.
0:27:10 > 0:27:12The skin should be lovely and golden.
0:27:12 > 0:27:15I'm expecting a wow factor. That's what I'd like to see.
0:27:16 > 0:27:19Ben's dessert is a chocolate delice. Got to get the balance right.
0:27:19 > 0:27:23He's got to have that fabulous chocolate flavour coming through from the bitter chocolate,
0:27:23 > 0:27:25and then the beautiful cherries to complement them.
0:27:25 > 0:27:29This is a great-sounding dessert, but it's all about precision.
0:27:34 > 0:27:37This is the quarterfinals, man. You've got to push yourself.
0:27:37 > 0:27:41I know I've got two strong dishes, but this is the MasterChef kitchen.
0:27:41 > 0:27:42Anything can go wrong!
0:27:47 > 0:27:50- Steven, it's looking a bit frantic over here. What's going on?- Yeah.
0:27:50 > 0:27:52- I'm having a little bit of a problem.- What's happened?
0:27:52 > 0:27:54So, I've over-caramelised my white chocolate,
0:27:54 > 0:27:56which has never happened before when I've been practising,
0:27:56 > 0:27:58but it has today of all days.
0:27:58 > 0:28:02So I'm going to have to push on and get through this.
0:28:02 > 0:28:04What are you making, Steven?
0:28:04 > 0:28:07My main course, you're going to get salted cod with wild garlic,
0:28:07 > 0:28:09which I'm going to do a couple of different ways.
0:28:09 > 0:28:11Baby gem, some crispy shallots, confit tomatoes.
0:28:11 > 0:28:14Quite a rich dessert. Dark chocolate cremeux -
0:28:14 > 0:28:17but I'm going to infuse the milk and the cream with a bit of rosemary -
0:28:17 > 0:28:20aerated white chocolate, passion fruit curd and some apricot,
0:28:20 > 0:28:22which is going to be fresh, compressed in a stock syrup.
0:28:22 > 0:28:24- You've got a lot going on there, Steven.- Yes.
0:28:24 > 0:28:26I have got a lot to do. I've been practising.
0:28:26 > 0:28:28ALARM PLAYS A TUNE
0:28:28 > 0:28:31- SHE LAUGHS - I need to push on.- Mm.
0:28:33 > 0:28:36Steven's under a huge amount of pressure at the moment.
0:28:36 > 0:28:39One of his elements of his dessert has gone completely wrong.
0:28:39 > 0:28:42He's had to start melting chocolate all over again.
0:28:43 > 0:28:45I love the sound of his menus.
0:28:45 > 0:28:48I like the idea of salting the cod before you cook it.
0:28:48 > 0:28:50It just draws out a little bit of that moisture
0:28:50 > 0:28:52and gives it a fabulous, firm texture.
0:28:52 > 0:28:56He's also got crispy shallot rings and potato discs.
0:28:56 > 0:28:58Everything has to be spot-on.
0:28:59 > 0:29:03The dark chocolate cremeux, which is like a set, rich ganache.
0:29:03 > 0:29:08He's making a passion fruit curd. He's aerating white chocolate.
0:29:08 > 0:29:13Espuma into an aerating chamber, then into a vac-pack machine,
0:29:13 > 0:29:15and then he's got to get that set.
0:29:15 > 0:29:19If he gets that done, this will be a wonderful, wonderful dessert.
0:29:27 > 0:29:28Definitely got a point to prove,
0:29:28 > 0:29:32so the most important thing for me to stay in today is to stay focused,
0:29:32 > 0:29:36just think methodically, and deliver a knockout dish.
0:29:41 > 0:29:43Tom, tell me about your menu. What are you cooking?
0:29:43 > 0:29:45Cod wrapped in pancetta.
0:29:45 > 0:29:48Serving that with a romesco sauce, roasted green onions,
0:29:48 > 0:29:52Jersey Royal potatoes and some little baby gem lettuce leaves.
0:29:52 > 0:29:55Dessert, I'm doing chocolate cremoso.
0:29:55 > 0:29:56I'm making a peanut sponge.
0:29:56 > 0:29:59I'm glazing that sponge with a miso caramel
0:29:59 > 0:30:02and topping that with a toasted peanut praline
0:30:02 > 0:30:05and a yoghurt cream on the side.
0:30:05 > 0:30:08- Do you like making desserts, Tom? - Yeah, I love the pastry section.
0:30:08 > 0:30:11I really enjoy the satisfaction of making something from scratch,
0:30:11 > 0:30:13which is something you don't really get from the other sections
0:30:13 > 0:30:16- in the kitchen.- Do you think your food could get past our critics?
0:30:16 > 0:30:18On a good day, these dishes are, for me, really good,
0:30:18 > 0:30:20so, hopefully, yeah.
0:30:22 > 0:30:24Tom's got his head down at the moment
0:30:24 > 0:30:25with a very interesting menu.
0:30:25 > 0:30:30He's making a romesco sauce, which is roasted peppers and tomato,
0:30:30 > 0:30:32almonds and garlic running through it.
0:30:32 > 0:30:34The balance of that has to work very well
0:30:34 > 0:30:36with the cod and the pancetta.
0:30:36 > 0:30:38Tom's dessert is a peanut sponge.
0:30:38 > 0:30:40He's also got miso in this dish, as well,
0:30:40 > 0:30:43which is an unusual thing, I think, to put with a dessert,
0:30:43 > 0:30:46so I'm really interested to see whether or not it works or not.
0:30:52 > 0:30:53I am taking a bit of a gamble.
0:30:53 > 0:30:56Definitely. Especially with the main course.
0:30:56 > 0:30:57I think it shows a lot in a chef
0:30:57 > 0:31:00to be able to push three or four different ingredients
0:31:00 > 0:31:03and showcase those ingredients really, really well.
0:31:07 > 0:31:11- How are you doing, Leo?- Yeah, good. Under pressure, but positive.
0:31:11 > 0:31:13- Feeling positive.- What have you got on the menu for us?
0:31:13 > 0:31:15A roasted pollock wrapped in burnt cabbage
0:31:15 > 0:31:17with a seaweed and smoked caviar sauce,
0:31:17 > 0:31:18finished off with some sea herbs.
0:31:18 > 0:31:20And then for dessert, I'm doing a buttermilk panna cotta
0:31:20 > 0:31:23with some vanilla, and then textures of strawberry.
0:31:23 > 0:31:26How much do you want to be in that Knockout Week?
0:31:26 > 0:31:28Desperate kind of thing. It's...
0:31:28 > 0:31:30I never thought it would be such an adrenaline rush.
0:31:30 > 0:31:33It's relentless, but it's exciting. It's why you want to be a chef.
0:31:36 > 0:31:38Leo's main course - he's cooking pollock,
0:31:38 > 0:31:41and then he's going to wrap it in a hispi cabbage leaf.
0:31:41 > 0:31:43I like the fact he's putting dashi through the sauce.
0:31:43 > 0:31:45That'll give it a really good, pungent flavour.
0:31:47 > 0:31:50For me, you want that cabbage cooked properly.
0:31:50 > 0:31:52There's nothing worse than eating undercooked cabbage.
0:31:52 > 0:31:54Interesting-sounding dish. Sounds very simple.
0:31:54 > 0:31:56There's nowhere to hide on this dish.
0:31:57 > 0:32:01For dessert, we have a buttermilk panna cotta
0:32:01 > 0:32:03with textures of strawberry.
0:32:03 > 0:32:06Buttermilk has a citrus sort of sharpness to it,
0:32:06 > 0:32:08which I quite enjoy.
0:32:08 > 0:32:10I think it'll go very well with the strawberries.
0:32:12 > 0:32:15Hoping he'll pull off some good cookery today
0:32:15 > 0:32:17and really impress our critics.
0:32:29 > 0:32:31Now, I love MasterChef - The Professionals
0:32:31 > 0:32:35because it gives you a snapshot as to what's actually happening
0:32:35 > 0:32:38at the coalface in real restaurants up and down the country.
0:32:39 > 0:32:40These are professional chefs,
0:32:40 > 0:32:43so they'll be judged as if I was judging a restaurant.
0:32:43 > 0:32:45Does it taste good? Does it look good?
0:32:45 > 0:32:48This is proper, proper cooking at the highest level.
0:32:50 > 0:32:53Be brave, be bold, be original.
0:32:53 > 0:32:55Do something that really tells me something about you.
0:32:58 > 0:33:01- Ben, how are we?- Good, Chef. - We've got 15 minutes left to go.
0:33:01 > 0:33:04- Yeah.- Are you on time? - I think I'm on time.
0:33:04 > 0:33:06Just got to pick my samphire, blitz my puree.
0:33:06 > 0:33:10Fondant's done. Start pan-frying everything, make it tasty.
0:33:13 > 0:33:18So, we've got pan-fried sea bass, cauliflower, chorizo, gremolata.
0:33:18 > 0:33:19The chorizo is key to this
0:33:19 > 0:33:22cos, otherwise, it's quite one-note and bland.
0:33:22 > 0:33:24I think the chorizo will bring that spicy fat to it.
0:33:24 > 0:33:28Gremolata is a very punchy, Italian sauce.
0:33:28 > 0:33:30The thing that worries me slightly is that
0:33:30 > 0:33:33there's nothing there to absorb those strong flavours.
0:33:35 > 0:33:38- Ben, you've got four minutes left. - Yes, Chef.
0:33:38 > 0:33:39Are you still going to be on time?
0:33:39 > 0:33:41Two, three minutes, Chef. Definitely.
0:33:48 > 0:33:50- Final touches?- Yes, Chef.
0:33:50 > 0:33:53Saffron cauliflower, and then dressing. I'm done.
0:33:54 > 0:33:57- Done?- I'm done, Chef.- Off you go.
0:34:07 > 0:34:09Hello. Sorry for the delay.
0:34:11 > 0:34:12Thank you.
0:34:14 > 0:34:16Today, we've got pan-fried sea bass
0:34:16 > 0:34:20with rock samphire chorizo and cauliflower and a gremolata.
0:34:21 > 0:34:23- Thank you.- Thank you.
0:34:38 > 0:34:40The fish is cooked well. Nice, crisp skin.
0:34:40 > 0:34:43The samphire is exceedingly salty.
0:34:43 > 0:34:45It's quite brusque, the gremolata.
0:34:45 > 0:34:47Even more than usual.
0:34:47 > 0:34:49The problem is, for me,
0:34:49 > 0:34:51there's nothing that draws this plate together.
0:34:51 > 0:34:56I love that creamy, indulgent cauliflower puree.
0:34:56 > 0:34:58Also, the cauliflower fondant
0:34:58 > 0:35:00just brings out all the nuttiness of the cauliflower.
0:35:00 > 0:35:02Everything is cooked perfectly,
0:35:02 > 0:35:06but it does lack a sort of extraordinary piece of finesse.
0:35:06 > 0:35:07Will I remember this dish in a year?
0:35:07 > 0:35:11Probably not. But today, for lunch - very nice.
0:35:12 > 0:35:15The combinations, we know, are a given that they work.
0:35:15 > 0:35:19There's not really any excitement in this plate of food.
0:35:19 > 0:35:21I think he's done a very safe dish.
0:35:21 > 0:35:24Way too much lemon juice, for me, in parts.
0:35:24 > 0:35:27Let's hope the dessert's got the wow factor we're looking for.
0:35:31 > 0:35:34Ben, you've got 15 minutes now for your dessert.
0:35:34 > 0:35:37- Yeah.- Are you going to be on time? - Yeah.- Brilliant.- Thank you. - Good luck.
0:35:40 > 0:35:45Ben's doing a chocolate delice with cherries, mascarpone and pistachios.
0:35:45 > 0:35:48This is a pretty classic dessert.
0:35:48 > 0:35:51The chocolate delice is quite a complex little thing.
0:35:51 > 0:35:53It's a sort of work of patisserie.
0:35:53 > 0:35:56It isn't just a bog-standard baked chocolate pudding.
0:35:57 > 0:36:00The cherries come in. It reminds me slightly of Black Forest gateau.
0:36:00 > 0:36:04- Ben, you've got two minutes left. - Yes, Chef.- You'll be on time?- Yes.
0:36:05 > 0:36:07- Are you happy with your dessert so far?- Yes.
0:36:07 > 0:36:09The delice is set. Happy.
0:36:12 > 0:36:14- Looking good.- Thank you, Chef.
0:36:28 > 0:36:32Here, we've got chocolate delice with poached cherries, cherry puree,
0:36:32 > 0:36:34pistachio and a mascarpone mousse.
0:36:34 > 0:36:36- Thank you.- Thank you.
0:36:41 > 0:36:44I think Ben's dessert looks absolutely gorgeous.
0:36:44 > 0:36:46That lovely, glossy little delice.
0:36:49 > 0:36:52HE LAUGHS
0:36:58 > 0:37:01Yeah, it's a real bobby-dazzler. It looks gorgeous.
0:37:01 > 0:37:04It looked very subtle and sophisticated.
0:37:04 > 0:37:06But, actually, the delice,
0:37:06 > 0:37:08we're really struggling to get down through the biscuit.
0:37:08 > 0:37:12We're almost having to bring out the hammer and chisel to get down there.
0:37:12 > 0:37:15The cherry puree is slightly under-sweet.
0:37:15 > 0:37:18It's just all a little bit one-note.
0:37:18 > 0:37:20It lacks the wow factor.
0:37:20 > 0:37:23It lacks that one ingredient or that one technique
0:37:23 > 0:37:26that makes you want to jump on the table and howl at the moon.
0:37:26 > 0:37:28It's competent,
0:37:28 > 0:37:31but in MasterChef Professionals, that's not good enough.
0:37:31 > 0:37:34He hasn't raised the bar enough.
0:37:34 > 0:37:36The chocolate delice -
0:37:36 > 0:37:38it's rich, it's smooth, it's creamy.
0:37:38 > 0:37:42And he's definitely got a crunchy base underneath that.
0:37:42 > 0:37:44There's nothing surprising on this dish,
0:37:44 > 0:37:46but it is executed very well.
0:37:48 > 0:37:51- HE EXHALES - That was a push. That was a push.
0:37:51 > 0:37:56I think I've definitely shown a good skill level of cooking.
0:37:56 > 0:37:58Nothing about this competition is easy.
0:37:58 > 0:38:00It's all hard. It's all hard.
0:38:02 > 0:38:05HE EXHALES
0:38:05 > 0:38:07Right, Steven, you've got 15 minutes left.
0:38:07 > 0:38:11- 15 minutes till your main course. All good?- All good. All good.
0:38:13 > 0:38:14Steven's fish dish - cod,
0:38:14 > 0:38:17confit tomatoes, spring baby gem, baby leeks and wild garlic.
0:38:17 > 0:38:19It lives or dies, this dish,
0:38:19 > 0:38:22on whether he can cook that cod loin to perfection.
0:38:22 > 0:38:25The thing that does excite me is the wild garlic emulsion -
0:38:25 > 0:38:30a vivid, green pool which will bring all these other things together.
0:38:30 > 0:38:32That could really make the dish.
0:38:39 > 0:38:40It's looking good.
0:38:42 > 0:38:47- Nice and green.- Smells amazing. - Ready to go through?- Yes.- OK.
0:38:52 > 0:38:56- Nice.- Looks good. Love the smell of that sauce.- Yeah.
0:38:58 > 0:39:00- Good afternoon.- Hi.
0:39:02 > 0:39:04There you go.
0:39:06 > 0:39:09Today, guys, we've got a salted cod, wild garlic -
0:39:09 > 0:39:12different variations of that - confit tomatoes.
0:39:12 > 0:39:16You've got a little potato disc, charred baby leeks and gem.
0:39:16 > 0:39:17Hope you enjoy.
0:39:17 > 0:39:19- CRITICS:- Thank you. - Thank you very much.
0:39:32 > 0:39:33There's nice elements about it.
0:39:33 > 0:39:37I like that charred lettuce. I like the little chargrilled leek.
0:39:37 > 0:39:40The wild garlic sauce is actually good, subtle,
0:39:40 > 0:39:44and just that very gentle, warm breath of garlic through it.
0:39:44 > 0:39:45I like that.
0:39:45 > 0:39:50The potato is just literally a sliced piece of boiled potato.
0:39:50 > 0:39:55The confit tomatoes just taste like rather soft, raw tomatoes.
0:39:55 > 0:39:56It promises so much,
0:39:56 > 0:39:58but it tastes of almost nothing.
0:39:58 > 0:40:02The one thing I can say is the fish is cooked well.
0:40:02 > 0:40:06The cod is absolutely delicious, seasoned to perfection.
0:40:06 > 0:40:11The wild garlic sauce has a lovely tang and zing running through it
0:40:11 > 0:40:14with the potato fondant, the burnt leak, the lettuce leaf.
0:40:14 > 0:40:18Steven has done a fantastic job with that dish. Wow.
0:40:18 > 0:40:21I could go over there and hug Steven right now,
0:40:21 > 0:40:23but first I'm going to finish the rest of it.
0:40:30 > 0:40:33Dark chocolate cremeux, passion fruit curd,
0:40:33 > 0:40:36aerated white chocolate, apricot and rosemary.
0:40:36 > 0:40:40Unless he gets the exact right sweetness and denseness
0:40:40 > 0:40:42and richness to that chocolate cremeux,
0:40:42 > 0:40:43it's not going to work.
0:40:43 > 0:40:47There's a danger here because that rosemary may seem clever,
0:40:47 > 0:40:50but could completely destroy that dish if he's not careful.
0:40:53 > 0:40:58- What's happened, Steven? - So, I've aerated my chocolate.
0:40:58 > 0:41:01I go to put it in the freezer and it's not set.
0:41:01 > 0:41:03If you do it again, how long will it take?
0:41:03 > 0:41:04Probably about 15, 20 minutes.
0:41:04 > 0:41:07Well, you ain't got 15, 20 minutes, unfortunately.
0:41:07 > 0:41:11- I'll have to leave it off the dish, then.- Leave it off? - Yeah, leave it off.- OK.- OK.
0:41:23 > 0:41:25Steven, you've got three minutes,
0:41:25 > 0:41:28so you've got quite enough time to get that done, OK?
0:41:34 > 0:41:36I think it looks great.
0:41:36 > 0:41:38It's become a habit of yours - leaving things off your dishes.
0:41:38 > 0:41:41- It has indeed, yeah. - It worked last time.
0:41:41 > 0:41:43- I hope it works this time. - THEY LAUGH
0:41:45 > 0:41:46Well done.
0:41:53 > 0:41:55Sorry about the little delay.
0:42:00 > 0:42:02OK, so, today, you have a chocolate cremeux,
0:42:02 > 0:42:05compressed apricots, passion fruit curd,
0:42:05 > 0:42:08crystallised rosemary, and, also,
0:42:08 > 0:42:10you were meant to have aerated chocolate,
0:42:10 > 0:42:12but there was a technical error,
0:42:12 > 0:42:14so, instead, I've given you a little pistachio crumb,
0:42:14 > 0:42:17- just for a bit of texture. - Thank you.- Cheers.
0:42:25 > 0:42:26I'm hoping that it was enough.
0:42:26 > 0:42:30It would have been nice to have my aerated white chocolate in there.
0:42:30 > 0:42:31What can you do?
0:42:33 > 0:42:36Well, I feel for Steven, because, obviously, he'd planned a slightly different dish,
0:42:36 > 0:42:39which involved the aerated white chocolate.
0:42:47 > 0:42:49I'm amazed by the rosemary.
0:42:49 > 0:42:51I thought the rosemary - that much of it - would overwhelm,
0:42:51 > 0:42:53and you just get a whisper of rosemary.
0:42:53 > 0:42:54So, the rosemary's just about judged right.
0:42:54 > 0:42:56The technique in the chocolate is fine,
0:42:56 > 0:42:59and I like the idea of compressed apricot.
0:42:59 > 0:43:03I don't mind the texture of the apricot. It's not bad.
0:43:03 > 0:43:05There's one great thing on this dish,
0:43:05 > 0:43:08and that's those little dots of passion fruit curd.
0:43:08 > 0:43:11My goodness! He's coaxed some lovely flavour out of that.
0:43:11 > 0:43:12I like the rosemary.
0:43:12 > 0:43:15I am actually a fan of the combination of rosemary
0:43:15 > 0:43:18and chocolate together, and I think that actually works quite well.
0:43:18 > 0:43:20This is the makings of a stunning dessert.
0:43:20 > 0:43:22The passion fruit curd is delicious.
0:43:22 > 0:43:25The rosemary - great addition to this dish.
0:43:25 > 0:43:28I know he's disappointed that there's been a technical issue,
0:43:28 > 0:43:30which has cost him the aerated white chocolate,
0:43:30 > 0:43:33but it's still a good-tasting dessert.
0:43:36 > 0:43:39- Hi, Leo.- Hi, Chef. - How are we doing?- Nearly there.
0:43:39 > 0:43:40My fish is about a minute off.
0:43:40 > 0:43:43Going to wrap it in the cabbage and then finish it off in the pan.
0:43:44 > 0:43:48So, Leo's a bit trendy, isn't he? Roasted pollock, hispi cabbage,
0:43:48 > 0:43:49sea herbs, seaweed.
0:43:49 > 0:43:51We have a seaweed and caviar sauce.
0:43:51 > 0:43:54I worry if it's going to be too rich and too salty,
0:43:54 > 0:43:57so he has to show his skill by holding back
0:43:57 > 0:43:59the overwhelming nature of both those ingredients.
0:43:59 > 0:44:03It's an interesting dish and I really hope he pulls it off.
0:44:29 > 0:44:31- Oh, thanks.- You're welcome.
0:44:33 > 0:44:36This is roasted pollock wrapped in hispi cabbage, sea herbs,
0:44:36 > 0:44:38and a seaweed and caviar sauce.
0:44:38 > 0:44:40- Thank you.- Thank you.- Thank you.
0:44:43 > 0:44:48It looks like the sort of modern Scandinavian or Nordic-style dish
0:44:48 > 0:44:52that you might get in any number of fashionable restaurants.
0:45:01 > 0:45:03With this style of cooking,
0:45:03 > 0:45:05where you're doing something absolutely simple,
0:45:05 > 0:45:08everything has to be perfect.
0:45:08 > 0:45:11And I'm afraid that this is not perfect.
0:45:11 > 0:45:15The main problems - the veins on this cabbage, you want to get out,
0:45:15 > 0:45:18cos it's very chewy, you can't cut through it.
0:45:18 > 0:45:20He talked about a seaweed and caviar sauce. There was no sauce.
0:45:20 > 0:45:22There was a bit of water from the cabbage.
0:45:22 > 0:45:25I've got raw cabbage
0:45:25 > 0:45:29that's wrapping a piece of fish - I think, slightly undercooked.
0:45:29 > 0:45:32I would send this back if I was in a restaurant.
0:45:33 > 0:45:37The piece of fish I took was nicely cooked,
0:45:37 > 0:45:40but I can see where it was slightly under.
0:45:40 > 0:45:43When you cut through the cabbage, you need to really saw through it,
0:45:43 > 0:45:45which then damages the fish itself.
0:45:45 > 0:45:47If the sauce would have been what I was expecting,
0:45:47 > 0:45:52it really could have made the simplicity of this dish brilliant,
0:45:52 > 0:45:54but it was just a little bit wishy-washy.
0:45:56 > 0:45:59- First time cooking for critics - what was it like?- Nerve-racking.
0:45:59 > 0:46:02- Are you going to be on time with dessert?- Fingers crossed.
0:46:02 > 0:46:04I'm just going to double-check one thing and I should be ready.
0:46:07 > 0:46:10A panna cotta, strawberries, and a strawberry sorbet.
0:46:10 > 0:46:13This is like Henley in a straw hat.
0:46:13 > 0:46:15You know, the sun has got its hat on.
0:46:15 > 0:46:16Hip, hip, hooray. I hope!
0:46:19 > 0:46:20What have we got left to do, Leo?
0:46:20 > 0:46:23Just got to finish off some granola, freeze-dried strawberry gel,
0:46:23 > 0:46:24and then sorbet just to finish.
0:46:24 > 0:46:26All right, you've got four minutes left to go.
0:46:44 > 0:46:46- You done?- Yeah. Yes, Chef. - Off you go, Leo.
0:46:57 > 0:46:59The dessert's a vanilla buttermilk panna cotta
0:46:59 > 0:47:01with textures of strawberry.
0:47:01 > 0:47:04So, we've got sorbet, a gel, some freeze-dried and some fresh,
0:47:04 > 0:47:08- finished off with some granola just over the top.- Thank you.
0:47:18 > 0:47:21Brutal, brutal, brutal. I wasn't happy with the main course.
0:47:21 > 0:47:25Nowhere near happy with it. I was disappointed in myself.
0:47:25 > 0:47:27They might like the flavours, so...
0:47:28 > 0:47:29..fingers crossed, eh?
0:47:30 > 0:47:35This looks very nice and competent. I think it looks like a decent pud.
0:47:43 > 0:47:46It's kind of like a really lovely play on strawberries and cream.
0:47:46 > 0:47:51That crunchy granola just adds lovely interest and texture to it.
0:47:51 > 0:47:54- It's absolutely delicious. - There are some great elements here.
0:47:54 > 0:47:56The panna cotta is actually faultless,
0:47:56 > 0:48:00the sorbet is delicious and it's still got a bit of tanginess to it -
0:48:00 > 0:48:03it's not over-sweetened, and often sorbet is too sugary.
0:48:03 > 0:48:04This is a riot of textures.
0:48:04 > 0:48:06The panna cotta wobbles, just as it should.
0:48:06 > 0:48:09That sorbet is intense and everything a sorbet should be.
0:48:09 > 0:48:11It captures the very essence of a strawberry.
0:48:11 > 0:48:14It's a really, really good dessert.
0:48:14 > 0:48:18The star of this plate, for me, is that beautiful strawberry sorbet.
0:48:18 > 0:48:20It's absolutely delicious.
0:48:20 > 0:48:23Just to get that flavour from fresh strawberries is outstanding.
0:48:23 > 0:48:25Really good to see.
0:48:25 > 0:48:27It's a really lovely dessert.
0:48:27 > 0:48:30Really simple. Happily eat the rest of it.
0:48:32 > 0:48:35- Tom, you've got ten minutes left. - OK.- You going to be OK?
0:48:35 > 0:48:37- Yeah.- Good.
0:48:39 > 0:48:45Tom has given us cod, pancetta, Jersey Royals, and romesco sauce.
0:48:45 > 0:48:47I love the fact there's Jersey Royals in Tom's menu
0:48:47 > 0:48:50because I think they're one of the great British ingredients.
0:48:50 > 0:48:54A good romesco sauce should have the sweetness of the red peppers.
0:48:54 > 0:48:56It should be vivid, it should be exciting,
0:48:56 > 0:48:58it should lift the whole dish up.
0:49:00 > 0:49:02Tom, you've got a minute to go.
0:49:05 > 0:49:08- You happy with how the cod's cooked, Tom?- Yeah, it's cooked nicely.
0:49:17 > 0:49:19Hey, guys.
0:49:29 > 0:49:32Today, I've cooked for you cod wrapped in pancetta,
0:49:32 > 0:49:36with a romesco sauce, green onions, and Jersey Royal potatoes.
0:49:36 > 0:49:38- Thank you.- Enjoy.
0:49:43 > 0:49:46I like this. There's a sort of... A certain finesse about it.
0:49:46 > 0:49:49It's attractive. It's professional. I like it.
0:49:56 > 0:49:57Everything on the plate is lovely.
0:49:57 > 0:50:01You know, the romesco sauce - kind of warming, nutty,
0:50:01 > 0:50:03creamy notes to the whole thing.
0:50:03 > 0:50:05The cod hasn't dried out. Jersey Royals.
0:50:05 > 0:50:08Everything about it is good.
0:50:08 > 0:50:10It's just not very exciting.
0:50:10 > 0:50:13The romesco has quite a good whack of chilli in it. I like that.
0:50:13 > 0:50:16The fish is well cooked. The pancetta's well crisped.
0:50:16 > 0:50:17Tom can cook.
0:50:21 > 0:50:24The dish does tastes good. The bacon comes through really well.
0:50:24 > 0:50:26The cod's got a lovely moisture to it.
0:50:26 > 0:50:28It's a nice-eating plate of food,
0:50:28 > 0:50:31but I was expecting a little bit more from Tom today.
0:50:33 > 0:50:36- So, you've got 15 minutes now for your dessert.- OK.
0:50:36 > 0:50:41- Is it going to be on time? - Yeah, hopefully.
0:50:41 > 0:50:44Chocolate cremoso, peanut, miso, and yoghurt.
0:50:46 > 0:50:50This is a sort of dessert you would see in a high-end restaurant.
0:50:50 > 0:50:53The idea of mixing miso and chocolate is interesting.
0:50:53 > 0:50:55I think it could work.
0:50:55 > 0:50:57Tom, you've got two minutes left to go.
0:51:00 > 0:51:02- So, what's left to go on? - Just the chocolate cremoso,
0:51:02 > 0:51:04bit more of the caramel sauce, and that's it.
0:51:06 > 0:51:09- You're done?- Yeah.- Off you go.
0:51:21 > 0:51:24So, the dessert today is chocolate cremoso
0:51:24 > 0:51:28with peanut sponge, miso caramel, and a bit of yoghurt on there.
0:51:28 > 0:51:30- Thank you.- Cheers. Enjoy.- Thank you.
0:51:41 > 0:51:43I like the crunch of the peanuts.
0:51:43 > 0:51:46I like that lactic sharpness to the yoghurt.
0:51:46 > 0:51:50The chocolate is fine. The cake's just odd.
0:51:50 > 0:51:52I don't mind mixing sweet and savoury,
0:51:52 > 0:51:56but all these discordant flavours are coming together and clashing.
0:51:56 > 0:51:59My taste buds are perplexed and worried.
0:51:59 > 0:52:02They might have to go to counselling. This is traumatising.
0:52:02 > 0:52:05The peanut brittle is really good.
0:52:05 > 0:52:08And that, with the chocolate and the yoghurt,
0:52:08 > 0:52:09is a nice combination.
0:52:09 > 0:52:11There's just something odd about that peanut cake.
0:52:11 > 0:52:14The texture has become heavy and dense,
0:52:14 > 0:52:18and the miso has added a weird flavour to it.
0:52:18 > 0:52:20I can taste the miso coming through.
0:52:20 > 0:52:23I'd like a little bit more to offset the sweetness,
0:52:23 > 0:52:24but I think it's divine.
0:52:24 > 0:52:26Very simple. Very easy to eat.
0:52:26 > 0:52:29I really like it. It's a twist, it's different, it's creative,
0:52:29 > 0:52:31and that's what we want from our chefs.
0:52:32 > 0:52:36That was extremely tough. Time just disappeared straightaway.
0:52:36 > 0:52:38All the other rounds we have done so far,
0:52:38 > 0:52:40I kind of felt like I did everything I wanted to do,
0:52:40 > 0:52:44and there, I didn't, so, yeah, I'm not particularly happy.
0:52:46 > 0:52:50I don't think there was one perfect, standout chef.
0:52:50 > 0:52:53They all had issues, but it was still a good day in the kitchen.
0:52:53 > 0:52:55It's going to be a tough judging.
0:52:56 > 0:52:59Steven's main course was exceptional.
0:52:59 > 0:53:01Beautifully presented, great colours,
0:53:01 > 0:53:04freshness, vibrant flavours coming through.
0:53:04 > 0:53:07The critics didn't enjoy Steven's main course as much as we do.
0:53:07 > 0:53:09I thought this was a great main course.
0:53:09 > 0:53:11Thoroughly enjoyed it.
0:53:11 > 0:53:13Steven's dessert - a shame there was an issue,
0:53:13 > 0:53:16cos I thought that the aerated chocolate
0:53:16 > 0:53:18would have brought the extra sweetness to this.
0:53:18 > 0:53:21It wasn't the complete dish - we know that -
0:53:21 > 0:53:23but I've really enjoyed Steven's cookery today.
0:53:23 > 0:53:25I really want to be in Knockout Week.
0:53:25 > 0:53:27I think it'd be the pinnacle of my career so far.
0:53:27 > 0:53:30Just have to wait and see now. It's a waiting game, isn't it?
0:53:32 > 0:53:34I really liked the way Tom's menu sounded -
0:53:34 > 0:53:37cod wrapped in pancetta.
0:53:37 > 0:53:42It was tasty, but a little bit safe and not very adventurous.
0:53:42 > 0:53:45Our critics didn't like Tom's peanut sponge cake,
0:53:45 > 0:53:48but I quite enjoyed it. It had great potential.
0:53:48 > 0:53:50I think the miso - it was an interesting combination.
0:53:50 > 0:53:53Nice to see a little bit of edge from this young chef.
0:53:53 > 0:53:56I'm feeling very average right now. I'm not sure if I've done enough.
0:54:00 > 0:54:03Ben gave us the sea bass dish.
0:54:03 > 0:54:06Good cooking, tasted nice,
0:54:06 > 0:54:08but there's just nothing special about it.
0:54:08 > 0:54:11Ben's chocolate delice - the dish did work.
0:54:11 > 0:54:14It all sort of came together, but there was no excitement in there.
0:54:14 > 0:54:17Such a shame. I wanted Ben to really give us something extra today.
0:54:17 > 0:54:19I want to feel confident,
0:54:19 > 0:54:22but I don't want to be overconfident about it, so...
0:54:22 > 0:54:24I don't want to go home just yet. I'm not ready to.
0:54:26 > 0:54:28Leo - his menu sounded really interesting.
0:54:28 > 0:54:30The pollock wrapped in hispi cabbage,
0:54:30 > 0:54:34served with caviar, but the sauce just lacked flavour.
0:54:34 > 0:54:35And it didn't work when you were trying
0:54:35 > 0:54:37to cut through the cabbage leaf.
0:54:37 > 0:54:41I'm disappointed for Leo because the idea was very good.
0:54:41 > 0:54:44But Leo's dessert - that was something else.
0:54:44 > 0:54:47Great flavours, great textures, and beautifully executed.
0:54:47 > 0:54:50The critics absolutely loved Leo's dessert.
0:54:50 > 0:54:52Simplicity done well.
0:54:52 > 0:54:55When you nail it, you please everyone.
0:54:55 > 0:54:57I've got to the quarterfinal, so it's kind of like,
0:54:57 > 0:54:59you want to push yourself and get to that next stage,
0:54:59 > 0:55:00and then push a bit further.
0:55:05 > 0:55:08I think we have a bit of a dilemma.
0:55:08 > 0:55:11Not one chef gave us both dishes done perfectly,
0:55:11 > 0:55:13which is what we wanted here.
0:55:13 > 0:55:15Who do we take through? Who's our strongest chefs?
0:55:25 > 0:55:29What a tough day in the kitchen. Never easy, cooking for our critics.
0:55:32 > 0:55:36We can only take three of you through to Knockout Week,
0:55:36 > 0:55:37and we've made our decision.
0:55:40 > 0:55:42And the chef leaving the competition is...
0:55:45 > 0:55:46..Ben.
0:55:51 > 0:55:54Gutted, but I'm proud of getting this far
0:55:54 > 0:55:57with the calibre of chefs that I was cooking against.
0:55:58 > 0:56:01Just going to get back in the kitchen and get on with it!
0:56:11 > 0:56:13Chefs, congratulations.
0:56:13 > 0:56:16You're through to the Knockout Week. Well done.
0:56:17 > 0:56:19Couldn't be happier. I didn't expect it.
0:56:19 > 0:56:21I don't know whether to start crying now,
0:56:21 > 0:56:24to be nervous, or look forward to it, so...
0:56:26 > 0:56:30Really wasn't expecting that result, so, yeah, really pleased. Yeah.
0:56:31 > 0:56:33I'm very happy. Over the moon.
0:56:33 > 0:56:35It's probably the best thing that's happened so far in my career.
0:56:35 > 0:56:39I'm here to win, so I've got to keep my head down,
0:56:39 > 0:56:42stay focused, and cook some good food.
0:56:42 > 0:56:45- Well done, chefs. - Thank you very much. Cheers.
0:56:47 > 0:56:50- Chin-chin. Congratulations. - Well done. Well done.
0:56:53 > 0:56:57Next week, another six chefs...
0:56:58 > 0:57:01..compete for a place in the quarterfinal.
0:57:02 > 0:57:05- Is it burnt?- Yes. Going to start again.
0:57:06 > 0:57:10This is all about your food. Really show us what you're made of.
0:57:12 > 0:57:14I don't know where you're going to end up,
0:57:14 > 0:57:16but I'd like to book a table cos that is lovely.