0:00:03 > 0:00:0748 chefs from across the UK are putting their reputations
0:00:07 > 0:00:09on the line,
0:00:09 > 0:00:13in 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 > 0:00:25renowned chef Monica Galetti,
0:00:25 > 0:00:28and two Michelin-starred Marcus Wareing.
0:00:31 > 0:00:33I can cook, I will cook,
0:00:33 > 0:00:36and I will fight for my place within this competition.
0:00:36 > 0:00:38I like to see other people doing well,
0:00:38 > 0:00:40but then also quite like to beat them.
0:00:40 > 0:00:42It's really contradicting, isn't it?
0:00:44 > 0:00:48I'll be very disappointed if I do any less than get to the final.
0:00:51 > 0:00:54This is a massive opportunity.
0:00:54 > 0:00:57I can't wait to see what they're going to produce.
0:00:57 > 0:01:00They're going to have to come in here and show us something special.
0:01:07 > 0:01:0920 minute test, this is your one.
0:01:09 > 0:01:11Looks like it's something sweet, Marcus. What is it?
0:01:11 > 0:01:14It is. It's a fruit dessert made with Italian meringue.
0:01:15 > 0:01:18- Mmm.- Mmm.- Lovely.
0:01:18 > 0:01:21What is the difference between a French and an Italian meringue?
0:01:21 > 0:01:23An Italian meringue, like Marcus is making,
0:01:23 > 0:01:26the sugar is cooked like a syrup before it's added to the egg whites.
0:01:26 > 0:01:28The French meringue is raw sugar.
0:01:28 > 0:01:32It's just been added once the egg whites have been whipped up.
0:01:32 > 0:01:33It's a great test.
0:01:33 > 0:01:36I think an Italian meringue, all chefs should know the difference.
0:01:36 > 0:01:38Once they've got the meringue right,
0:01:38 > 0:01:40then they can start to step into this area
0:01:40 > 0:01:42and start getting a little bit creative,
0:01:42 > 0:01:43a bit of flair, imagination.
0:01:43 > 0:01:45Whatever fruit they choose,
0:01:45 > 0:01:47I'd like to see it cooked in some way.
0:01:47 > 0:01:50But that's the fun bit. The serious bit is right here,
0:01:50 > 0:01:53and they need to get this right before they can even think
0:01:53 > 0:01:55of getting down that side of the bench.
0:01:55 > 0:01:58Right, well over to you, chef. 20 minutes.
0:01:58 > 0:02:00First of all, they've got to get the sugar into the pan.
0:02:08 > 0:02:11Personally, I think a little bit of water is really important.
0:02:11 > 0:02:13It gets the sugar dissolved before we start getting
0:02:13 > 0:02:15to the caramelisation process.
0:02:15 > 0:02:19If they don't add water, the sugar will crystallise and it won't work.
0:02:19 > 0:02:21I'd like to think they know it's cooked.
0:02:21 > 0:02:24But to what temperature do they cook the sugar?
0:02:24 > 0:02:26That's the real key element here.
0:02:26 > 0:02:29You don't get that sugar cooked enough, the meringue won't come up,
0:02:29 > 0:02:30it won't stay stiff.
0:02:30 > 0:02:33If it's overcooked, it just won't work, it will split.
0:02:33 > 0:02:35This is about precision.
0:02:37 > 0:02:39You need to take it all the way up to 120 degrees C.
0:02:42 > 0:02:45So, 108. I'm going to start to put my egg whites in here.
0:02:45 > 0:02:48And then we're going to start those turning just gently,
0:02:48 > 0:02:49and bring them up to a soft peak.
0:02:58 > 0:03:00That's sugar, with a little bit of water,
0:03:00 > 0:03:02that's got to get up to 120 degrees.
0:03:02 > 0:03:05As it starts to get to temperature, start to beat the egg whites?
0:03:05 > 0:03:07Yes. OK, we're now...
0:03:07 > 0:03:09There we go.
0:03:09 > 0:03:11OK, we've just come up to 120.
0:03:19 > 0:03:24I'm guessing the hot sugar cooks the egg whites, then as that's cooling,
0:03:24 > 0:03:26the whole thing is setting firm, right?
0:03:26 > 0:03:28That's right.
0:03:28 > 0:03:30I'm getting the hang of this!
0:03:31 > 0:03:34Now the sugar's inside, it's all mixing together,
0:03:34 > 0:03:37we're just waiting for the meringue to come down in temperature.
0:03:41 > 0:03:43You know how you test a good meringue?
0:03:43 > 0:03:46You stick your finger in it and put it in your mouth.
0:03:46 > 0:03:47- No, you don't.- No, you don't, right.
0:03:47 > 0:03:49You hold it over your head.
0:03:49 > 0:03:51- Ah!- Someone else's head!
0:03:51 > 0:03:53Why are you looking, don't you trust me?
0:03:53 > 0:03:55You don't trust me, do you?
0:03:57 > 0:03:58So, basically, this is the core skill,
0:03:58 > 0:04:00a really good Italian meringue.
0:04:00 > 0:04:03- That's great.- It smells good, too.
0:04:03 > 0:04:05- That's great. - So, the rest of my dish,
0:04:05 > 0:04:07I'm just having a look at what I'm going to be choosing.
0:04:07 > 0:04:11My favourite with meringue has always been apricots.
0:04:13 > 0:04:16I'm going to caramelise them with some honey.
0:04:16 > 0:04:18But I would like the fruit to be cooked.
0:04:18 > 0:04:22I don't just want to see some raw fruit with some Italian meringue.
0:04:22 > 0:04:23It's got to be cooked.
0:04:27 > 0:04:28Fresh thyme.
0:04:29 > 0:04:31- Yeah, yeah.- Lavender.
0:04:31 > 0:04:34Bringing hard herbs into it, I think, is a nice touch.
0:04:34 > 0:04:37I've got some serious anticipation over this dessert.
0:04:37 > 0:04:39- OK, so shall we dress it?- Yeah.
0:04:56 > 0:04:58Very pretty. Very pretty.
0:04:59 > 0:05:00Some creme fraiche.
0:05:04 > 0:05:05- Honeycomb.- Mmm.
0:05:07 > 0:05:09Biscotti biscuit for some texture.
0:05:13 > 0:05:14A little bit of lavender.
0:05:15 > 0:05:18And the spice I'm going to use is a little bit of grated star anise
0:05:18 > 0:05:19on the plate as well.
0:05:22 > 0:05:24First thing I want you to get from this is the aroma.
0:05:28 > 0:05:32- There you go.- Cor, the fragrance is absolutely incredible!
0:05:32 > 0:05:33So that's my Italian meringue,
0:05:33 > 0:05:36cooked apricots with honey, creme fraiche,
0:05:36 > 0:05:39a little bit of almond, and some amaretti biscuit.
0:05:39 > 0:05:41- Can we?- Absolutely.
0:05:48 > 0:05:49That is delightful.
0:05:49 > 0:05:51What is particularly clever, actually, I think,
0:05:51 > 0:05:53is the use of lavender and the use of thyme.
0:05:53 > 0:05:55But the meringue is the star on this plate, isn't it?
0:05:55 > 0:05:59It's so smooth, just lightly crisped off there.
0:05:59 > 0:06:00Oh, it's perfect.
0:06:00 > 0:06:03If they can make an Italian meringue, the rest is easy.
0:06:03 > 0:06:05It's just about having some fun and enjoying it.
0:06:05 > 0:06:07That's it, it's having some fun,
0:06:07 > 0:06:10and just marrying some fabulous ingredients together.
0:06:10 > 0:06:13Shall we get our chefs in, see what they're capable of?
0:06:13 > 0:06:14Absolutely.
0:06:18 > 0:06:22First up is 25-year-old Bradley,
0:06:22 > 0:06:26who's a junior sous-chef of a hotel restaurant in Portsmouth.
0:06:26 > 0:06:29There wasn't ever a specific moment I wanted to become a chef,
0:06:29 > 0:06:30it was just...
0:06:30 > 0:06:34It sounds silly, but it was like a natural feeling.
0:06:34 > 0:06:36For me, this is a career, it's been my life.
0:06:36 > 0:06:38A kitchen is kind of like the only place I've really felt like
0:06:38 > 0:06:40I've belonged. People ask, "What's your main goals?"
0:06:40 > 0:06:43And I think I'd love to go and play with the big boys
0:06:43 > 0:06:46in the Michelin-starred kitchens and, you know,
0:06:46 > 0:06:47really find out what I'm made of.
0:06:49 > 0:06:52Bradley, I'd like you to make us a dessert,
0:06:52 > 0:06:55with cooked fruit and Italian meringue.
0:06:55 > 0:06:58All right? You've got your Italian meringue ingredients weighed out
0:06:58 > 0:06:59in front of you.
0:06:59 > 0:07:01Have you done desserts before?
0:07:01 > 0:07:04- Not specifically. - You've not done pastry?
0:07:04 > 0:07:06No, not specifically. I did only a year, just to kind of get a feel,
0:07:06 > 0:07:09but it's not been my strongest point.
0:07:09 > 0:07:12It's kind of a thing, like most chefs, we kind of avoid it a bit.
0:07:12 > 0:07:13Good to know, Bradley!
0:07:14 > 0:07:16Inspired me, you have!
0:07:16 > 0:07:20Cooked dessert with fruit, Italian meringue, 20 minutes, off you go.
0:07:23 > 0:07:25Do you know what temperature you want the sugar to be?
0:07:25 > 0:07:27About 118.
0:07:27 > 0:07:28Righto.
0:07:39 > 0:07:41Why are you whisking the meringue by hand?
0:07:41 > 0:07:44I'm just trying to start to incorporate a little bit of air.
0:07:44 > 0:07:46The second the air goes into it,
0:07:46 > 0:07:48the sugar has already got like a starting point.
0:07:48 > 0:07:50- Doesn't the machine do that?- Yeah.
0:07:55 > 0:07:58I've just put some of the lavender into the sugar,
0:07:58 > 0:08:01just to infuse that a bit for the meringue.
0:08:01 > 0:08:02Are you a creative chef, Bradley?
0:08:02 > 0:08:05Yes, I think the problem I've actually got is maybe being
0:08:05 > 0:08:08a little bit too creative.
0:08:08 > 0:08:12Sometimes I get a little bit out of control.
0:08:12 > 0:08:15But I've been able to create sort of a bit of a reputation,
0:08:15 > 0:08:19where I can kind of be trusted to do what I do and get along with it.
0:08:19 > 0:08:23Does having all these ingredients inspire you to create them?
0:08:23 > 0:08:26It's definitely inspiring, but it's also a little bit overwhelming.
0:08:26 > 0:08:29I think, like, you sometimes think you've got to try
0:08:29 > 0:08:30and use everything in one.
0:08:37 > 0:08:39Right, apricots. What are we doing here?
0:08:39 > 0:08:42So once I've finished with the pear in the pan,
0:08:42 > 0:08:44I'm just going to roast the apricots as a half.
0:08:44 > 0:08:47Just in, like, the juices that are left over from it.
0:08:49 > 0:08:52Seven minutes gone, chef, you've got 13 minutes left.
0:09:14 > 0:09:15How does that look?
0:09:15 > 0:09:18It's nice and shiny, it's kind of held itself, hasn't split,
0:09:18 > 0:09:20so I feel pretty good about it.
0:09:45 > 0:09:47- You all done, chef? - I am indeed, thank you.
0:09:50 > 0:09:53Bradley added lavender to his Italian meringue,
0:09:53 > 0:09:56and served it with caramelised apricots,
0:09:56 > 0:09:59honey-roasted pears and amaretti biscuit.
0:10:01 > 0:10:04The key skill, making the meringue, I think you've got there OK,
0:10:04 > 0:10:06and you left it on the machine which was great,
0:10:06 > 0:10:09so you allowed it to cool down and got a lovely light,
0:10:09 > 0:10:10glossy looking meringue.
0:10:18 > 0:10:20The apricot is half cooked.
0:10:20 > 0:10:24It's cooked on the bit that was on the pan, the other bit isn't cooked.
0:10:24 > 0:10:27The meringue is a decent meringue.
0:10:27 > 0:10:29It's not bad. There's something about you here,
0:10:29 > 0:10:31and I'm looking forward to seeing what you're going to bring
0:10:31 > 0:10:33to the signature round.
0:10:33 > 0:10:35- Thank you.- See you in the next round, chef.
0:10:35 > 0:10:36- Thank you.- Off you go.
0:10:44 > 0:10:47Nerve-racking, definitely, yeah.
0:10:47 > 0:10:49Like, the first time you come out face-to-face with them...
0:10:49 > 0:10:52I think I just kind of, like, maybe wanted to play it safe,
0:10:52 > 0:10:55or, you know, just get it right first time sort of style, but...
0:10:57 > 0:10:58..no.
0:11:02 > 0:11:0521-year-old sous-chef Craig
0:11:05 > 0:11:08works in a Michelin-starred restaurant in Maidenhead.
0:11:08 > 0:11:10My passion started from a young age.
0:11:10 > 0:11:14I remember sort of cooking, baking cakes on a weekend with Mum at home,
0:11:14 > 0:11:19sat up on the table top licking the spoon, that sort of thing.
0:11:19 > 0:11:23It really clicked when I went to secondary school, cooking, like,
0:11:23 > 0:11:24once a week in class.
0:11:26 > 0:11:28Being a chef is not an easy job.
0:11:28 > 0:11:31It's a lot of stress, day in, day out.
0:11:31 > 0:11:33You have to put up with a lot.
0:11:33 > 0:11:34But it's all worth it.
0:11:34 > 0:11:38Obviously when you're cooking, you know customers are happy,
0:11:38 > 0:11:39it's a real buzz.
0:11:44 > 0:11:46Have you ever made an Italian meringue?
0:11:46 > 0:11:47I have, yes.
0:11:47 > 0:11:48That's a good start.
0:11:48 > 0:11:51Cooked fruit dessert, Italian meringue, 20 minutes -
0:11:51 > 0:11:53- off you go, Craig. - OK, cool.
0:12:19 > 0:12:22Craig, do you know what temperature the sugar should be?
0:12:22 > 0:12:24I'll take it to 118.
0:12:25 > 0:12:27What's the plan for your dessert?
0:12:27 > 0:12:29Amaretti biscuit and pistachio,
0:12:29 > 0:12:33- with a lavender meringue and some honey peaches.- OK.
0:12:46 > 0:12:48- You've had five minutes, Craig. - OK, perfect.
0:12:50 > 0:12:52Where did you learn your pastry, Craig?
0:12:52 > 0:12:55Most of my pastry, I learned at a Two Rosette, where I started out.
0:12:55 > 0:12:59I worked for a good head chef, so he taught me quite a lot of pastry.
0:13:23 > 0:13:24Chopped lavender inside?
0:13:24 > 0:13:26Yeah, hopefully it doesn't give a bit of a...
0:13:26 > 0:13:27Too much grit.
0:13:29 > 0:13:31So, what's your plan now, chef?
0:13:31 > 0:13:33Caramelise these peaches up, Amaretto.
0:13:37 > 0:13:39Crumble, creme fraiche.
0:13:39 > 0:13:41Is this a dessert you've done before?
0:13:41 > 0:13:45I've had to do a dessert before with a lavender-roasted whole peach.
0:13:45 > 0:13:47So, why not the whole peach today then?
0:13:47 > 0:13:51Obviously to cook it in 20 minutes perfectly, just cutting it small.
0:14:06 > 0:14:08- Craig, you've got eight minutes left.- OK.
0:14:20 > 0:14:23This looks like it's coming together, chef.
0:14:34 > 0:14:36Yeah, yeah, done.
0:14:36 > 0:14:38You have five minutes to spare.
0:14:38 > 0:14:40OK.
0:14:40 > 0:14:43Craig added lavender to his Italian meringue,
0:14:43 > 0:14:47and served it with honey and Amaretto roast peaches,
0:14:47 > 0:14:51amaretti pistachio crumb, and a lemon and vanilla creme fraiche.
0:14:52 > 0:14:55I've got to say, I think you've done a very, very good job there, Craig.
0:14:55 > 0:14:58I think your approach was professional.
0:14:58 > 0:15:02You obviously knew how to make an Italian meringue.
0:15:02 > 0:15:05You took it up to 118, mine was 120,
0:15:05 > 0:15:07but you're almost in the same ballpark.
0:15:07 > 0:15:10And the presentation, for your first dish in this kitchen, looks really,
0:15:10 > 0:15:12really good.
0:15:12 > 0:15:13Well done, Craig.
0:15:13 > 0:15:14Thank you.
0:15:21 > 0:15:25For a 21-year-old chef, that's a great dessert.
0:15:25 > 0:15:26That's delicious.
0:15:26 > 0:15:29- I think you've done great. - Thank you.
0:15:30 > 0:15:33- Thank you very much, chef. Off you go.- Thank you.- Well done.
0:15:35 > 0:15:38That's confidence, because he's been in a pastry section.
0:15:38 > 0:15:40Quite refreshing.
0:15:40 > 0:15:43I'd like to think it's a good start to the competition.
0:15:43 > 0:15:45I mean, I got a bit of praise, so hopefully it continues.
0:15:49 > 0:15:53Next up is 34-year-old French head chef Alan,
0:15:53 > 0:15:55who started his professional career
0:15:55 > 0:15:58working in a Michelin-starred kitchen.
0:16:00 > 0:16:03I was very lucky to step in a Michelin-starred kitchen,
0:16:03 > 0:16:06and in a way I was very unfortunate, because when you're a 16-year-old,
0:16:06 > 0:16:09you're not prepared for this kind of environment.
0:16:09 > 0:16:13But it builds character and gives you discipline.
0:16:15 > 0:16:19It's definitely made the chef I am now.
0:16:24 > 0:16:26- How are you doing, Alan? - Very good, thank you.- Good, good.
0:16:26 > 0:16:29Alan, I would like you to make us a cooked fruit dessert
0:16:29 > 0:16:31- using Italian meringue.- OK.
0:16:32 > 0:16:34- Confident?- Oui.
0:16:34 > 0:16:36- Got a plan?- Yes.
0:16:36 > 0:16:38- All right, then. 20 minutes, off you go.- Thank you.
0:17:00 > 0:17:02What are you actually doing with the peaches?
0:17:02 > 0:17:03I've just messed up.
0:17:03 > 0:17:05I'm going to poach the peach first.
0:17:10 > 0:17:12How long will your meringue take you?
0:17:12 > 0:17:16I just need to get the sugar on for the meringue,
0:17:16 > 0:17:18and then once the syrup is 220 degrees,
0:17:18 > 0:17:22I'll pour it in the egg and make it cool down.
0:17:22 > 0:17:24- Did you say 220?- 120.- 100. Oh, OK.
0:17:54 > 0:17:56Do you like pastry, Alan?
0:17:56 > 0:17:58Yes, I do like pastry.
0:17:58 > 0:18:01It's an exact science, it's chemistry.
0:18:01 > 0:18:03So, follow the recipe and it should work out.
0:18:08 > 0:18:10- Is it burnt?- Yes.
0:18:10 > 0:18:11Can I start again?
0:18:29 > 0:18:32You have six minutes left, all right?
0:18:32 > 0:18:33- Yes.- You've got to get this meringue made,
0:18:33 > 0:18:35you've got to get it on a plate.
0:18:38 > 0:18:39Here we go.
0:18:59 > 0:19:00Three minutes left, Alan.
0:19:06 > 0:19:07Meringue OK?
0:19:07 > 0:19:09Probably not enough syrup, I would say.
0:19:26 > 0:19:27You've got a minute left.
0:19:33 > 0:19:36OK, last touch. Done?
0:19:36 > 0:19:37Yes, sir.
0:19:38 > 0:19:43Alan's Italian meringue has been served with poached peaches,
0:19:43 > 0:19:45Amaretto crumb and pistachios.
0:19:48 > 0:19:50You looked very confident at the beginning,
0:19:50 > 0:19:53and just watching you trying to cut up the peaches and it not coming off
0:19:53 > 0:19:55the stone, sort of, really got you a little bit.
0:19:55 > 0:19:58The caramel, you went for dry caramel,
0:19:58 > 0:20:00which is fine if you're making a normal caramel.
0:20:00 > 0:20:03You're making a meringue here, it needs to be made into a syrup.
0:20:03 > 0:20:06It's one of those things, once something's thrown you,
0:20:06 > 0:20:09once you start, everything else sort of goes to pieces.
0:20:16 > 0:20:19The meringue isn't right, it's fluffed up egg whites.
0:20:19 > 0:20:22I've got warm peaches and soggy biscuit.
0:20:22 > 0:20:24Put this behind you,
0:20:24 > 0:20:27give us a knockout dish in the next round, please.
0:20:27 > 0:20:29- Yes.- See you soon. Thank you.
0:20:34 > 0:20:39Obviously, I think they were a bit disappointed with what I gave them.
0:20:39 > 0:20:41I would be disappointed if someone gave this to me.
0:20:41 > 0:20:46But, no, I'll cook as best as I can for the next round,
0:20:46 > 0:20:47and show them what I can do.
0:20:53 > 0:20:56Private chef Lee is 33,
0:20:56 > 0:21:00and currently works onboard a superyacht in the Mediterranean.
0:21:00 > 0:21:03It can be quite hard, because there's no-one there just to
0:21:03 > 0:21:05kind of bail you out.
0:21:05 > 0:21:08I've had one guest that wanted a tasting menu of ten courses,
0:21:08 > 0:21:10and then at quarter to ten at night,
0:21:10 > 0:21:13he went actually, "Don't worry, I just want the buffet."
0:21:13 > 0:21:17And then 20 minutes later, he goes, "Actually, I'm going out."
0:21:17 > 0:21:19So, yeah, that was a good day!
0:21:26 > 0:21:2720 minutes, off you go.
0:21:45 > 0:21:48Lee, tell us what you plan to do, please.
0:21:48 > 0:21:51I'm just going to make the Italian meringue,
0:21:51 > 0:21:55and then try and get these off of the stone.
0:21:55 > 0:21:57Just pan-fry them nicely.
0:21:59 > 0:22:00I can't get it off...
0:22:02 > 0:22:03I'll try another one, a bit more...
0:22:06 > 0:22:07So, you're going to fry them?
0:22:07 > 0:22:09Yeah, toast some nuts to go with them,
0:22:09 > 0:22:12then caramelise them in a bit of honey,
0:22:12 > 0:22:15maybe some pistachios and star anise, just make a little caramel.
0:22:15 > 0:22:17You've got a plan, chef.
0:22:17 > 0:22:18- Yeah, hopefully.- You've got a plan.
0:22:18 > 0:22:20So, you've given up on the peach, have you?
0:22:20 > 0:22:22- Yeah.- So what're you using now?
0:22:22 > 0:22:25Just this apricot, doing the same sort of style.
0:22:36 > 0:22:38What temperature are you taking the syrup to?
0:22:38 > 0:22:40About 115 degrees.
0:22:53 > 0:22:55- Six and a half minutes gone. - Thank you.
0:22:59 > 0:23:03So, Lee, what's the most challenging thing about working on a boat, then?
0:23:03 > 0:23:05Trying to get supplies.
0:23:05 > 0:23:07It can be quite rough as well,
0:23:07 > 0:23:10so trying to make sure you don't burn yourself with pans.
0:23:20 > 0:23:23- How's that going, the caramel? - Yeah, it's just there now.
0:23:26 > 0:23:29You're halfway, Lee, so you've got ten minutes left.
0:23:52 > 0:23:54- What have you got there?- I've heated up some cream to melt
0:23:54 > 0:23:57the white chocolate, then just added a little bit of creme fraiche.
0:24:07 > 0:24:08Are you happy with that meringue?
0:24:08 > 0:24:10Yeah.
0:24:19 > 0:24:23- Are you done?- Yes. - You've got about four minutes left.
0:24:23 > 0:24:26- Oh, sorry.- No, no. If you're finished, you're finished.
0:24:30 > 0:24:32Lee's Italian meringue has been served with
0:24:32 > 0:24:34Amaretto glazed apricots...
0:24:35 > 0:24:38..with chopped walnuts and white chocolate creme fraiche.
0:24:41 > 0:24:44I like the way you caramelised your apricots, that was nice.
0:24:44 > 0:24:46Bit of sugar in the pan, then a little bit of the Amaretto
0:24:46 > 0:24:49was a really nice touch. But you've got to let that meringue whip,
0:24:49 > 0:24:51and stay on that machine until it's nice and cold,
0:24:51 > 0:24:53and it will just get lighter and fluffier.
0:24:53 > 0:24:56I think you've just taken it off a little bit too soon.
0:24:56 > 0:24:58You can actually see the meringue starting to deflate.
0:25:08 > 0:25:10I don't think you did too badly, to be honest.
0:25:10 > 0:25:12But it's very sweet and it's very rich.
0:25:12 > 0:25:16The white chocolate sauce underneath makes it really rich and too sweet,
0:25:16 > 0:25:17even for me.
0:25:17 > 0:25:19It was actually a good start to the meringue,
0:25:19 > 0:25:23but I just think once you've added the syrup, you switched it off,
0:25:23 > 0:25:25where it needed to aerate a bit more.
0:25:25 > 0:25:28Not a bad start, but there are things there that you
0:25:28 > 0:25:30- really need to work on, Lee. - Thank you.
0:25:36 > 0:25:38Yeah, didn't go too well, to be honest.
0:25:38 > 0:25:39I made some silly mistakes.
0:25:39 > 0:25:41I think nerves just got the better of me.
0:25:41 > 0:25:44Things that I really do know, but obviously the nerves hit.
0:25:48 > 0:25:5233-year-old Chris is a senior sous-chef at a leading law firm
0:25:52 > 0:25:54in Canary Wharf.
0:25:56 > 0:25:58I chose to go into corporate hospitality
0:25:58 > 0:26:00because I knew I could still cook amazing food,
0:26:00 > 0:26:02I could still cook restaurant standard food,
0:26:02 > 0:26:08but have a far better work-life balance, and work nicer hours.
0:26:08 > 0:26:11The challenges are going to be pastry, for me.
0:26:11 > 0:26:13It's not something that I'm strongest at,
0:26:13 > 0:26:15but I know it's something I'm going to have to do
0:26:15 > 0:26:16if I want to do well in this competition.
0:26:16 > 0:26:19So it's certainly going to keep me on my toes.
0:26:24 > 0:26:26- Ready for action?- Yes.
0:26:26 > 0:26:29Dessert, Italian meringue, cooked fruit, 20 minutes, off you go.
0:26:44 > 0:26:46What's the plan, Chris?
0:26:46 > 0:26:48So I think I'm going to do some roasted plums with
0:26:48 > 0:26:50some of the amaretti, some honey.
0:26:50 > 0:26:53I'll also do a bit of a crumble with the biscotti,
0:26:53 > 0:26:54and maybe some pistachios.
0:26:56 > 0:26:58How long have you been cooking for, Chris?
0:26:58 > 0:27:00Since I left school.
0:27:00 > 0:27:02I went straight to college, so that's 17 years ago now.
0:27:02 > 0:27:04- Still enjoying it?- Yeah, I love it.
0:27:04 > 0:27:07I don't think it's a job I could do if I didn't enjoy it, to be honest.
0:27:26 > 0:27:29How do you know when that sugar's ready?
0:27:29 > 0:27:31You're meant to use a sugar thermometer,
0:27:31 > 0:27:33but I'm not entirely sure what the temperature is meant to be,
0:27:33 > 0:27:36so I'm just going to hope that I've got the right temperature.
0:27:39 > 0:27:41You've had five minutes. 15 minutes to go.
0:28:14 > 0:28:16Are you happy with your meringue, Chris?
0:28:16 > 0:28:18I think so.
0:28:18 > 0:28:20Consistency-wise, it looks OK.
0:28:20 > 0:28:22I hope so.
0:28:26 > 0:28:27I think it's OK.
0:28:32 > 0:28:34- No need to panic, you've got five minutes left.- Yeah.
0:28:58 > 0:28:59I meant to do that!
0:29:01 > 0:29:02- All done, chef?- Yeah.
0:29:04 > 0:29:07Chris chose to serve his Italian meringue
0:29:07 > 0:29:09with honey and vanilla stewed plums,
0:29:09 > 0:29:11amaretti biscuits,
0:29:11 > 0:29:13caramelised walnuts
0:29:13 > 0:29:14and roasted pistachios.
0:29:16 > 0:29:20I think it's a shame you didn't know the temperature of the caramel.
0:29:20 > 0:29:23- Yeah.- Because everything that you've done, you've done a really nice way.
0:29:23 > 0:29:26I think the stewed plums are a really good idea,
0:29:26 > 0:29:27something a little bit different.
0:29:27 > 0:29:30I'm not sure why you put oil in the pan, though.
0:29:30 > 0:29:31No, me neither.
0:29:40 > 0:29:42Chris, the meringue clearly is not cooked enough.
0:29:42 > 0:29:44It's not holding properly.
0:29:44 > 0:29:48Once you go to eat it, it's almost runny in texture.
0:29:48 > 0:29:49And you know why that is -
0:29:49 > 0:29:51you haven't taken the sugar far enough,
0:29:51 > 0:29:53and should have let it whisk through.
0:29:55 > 0:29:57You've got some very nice flavours and there,
0:29:57 > 0:30:02those soft plums that are sharp yet sweet with the sugary meringue,
0:30:02 > 0:30:04and also the crunch of the nuts is nice.
0:30:04 > 0:30:06Not a bad attempt, Chris.
0:30:06 > 0:30:08- Thank you. - Off you go.- Thanks, Chris.
0:30:11 > 0:30:13I think he really enjoyed that challenge, it was nice,
0:30:13 > 0:30:15and the plums were delicious.
0:30:15 > 0:30:19Yeah, I'm really happy. Really happy. Relieved it's over.
0:30:19 > 0:30:22That's the hard bit done, the rest of it's a breeze now, isn't it?
0:30:25 > 0:30:29Last up is 30-year-old head chef Stephen.
0:30:29 > 0:30:31- All right, chef?- Brilliant, yeah.
0:30:31 > 0:30:35A former winner of Northern Ireland's Chef of the Year.
0:30:35 > 0:30:38I remember we were driving past this hotel, me and my mum,
0:30:38 > 0:30:43and we've seen a chef obviously wearing the checked chef trousers.
0:30:43 > 0:30:47I asked my mum, "What's that, what's he wearing them for?"
0:30:47 > 0:30:49She said, "He's a chef." I said, "What's that?"
0:30:49 > 0:30:52She told me and I couldn't believe you could get paid for cooking.
0:30:52 > 0:30:56So I asked her to go in and we went in and got a job, £2.75 an hour.
0:30:58 > 0:31:02I've been cooking most of my life now. I wouldn't do anything else.
0:31:02 > 0:31:06I want to be one of the chefs that Marcus, Monica and Gregg remember.
0:31:06 > 0:31:09You know, I don't want to blend into the background.
0:31:13 > 0:31:15- You've got 20 minutes to do this. - OK.- Off you go.
0:31:34 > 0:31:36Stephen, have you done much pastry?
0:31:36 > 0:31:40Yeah, currently I'm making all the pastry in the restaurant
0:31:40 > 0:31:43- that I work in. - OK, well that's good.
0:31:44 > 0:31:45I know you're a bit nervous, Stephen,
0:31:45 > 0:31:48but I'd like you to try and settle and enjoy what you're doing.
0:31:48 > 0:31:49- OK, thank you.- OK.
0:32:04 > 0:32:06Right, you've had five minutes.
0:32:06 > 0:32:09- Yeah.- All right, you've got 15 to go.- OK.
0:32:13 > 0:32:17Stephen, these guys know, but I don't know, I'm not a chef -
0:32:17 > 0:32:19what are you doing when you're putting your fingers
0:32:19 > 0:32:20in the water and in the sugar?
0:32:20 > 0:32:23Once it starts reaching a certain temperature, it'll go to
0:32:23 > 0:32:26a soft ball, I'll be able to ball that there in a soft ball of sugar.
0:32:26 > 0:32:28So when the sugar's the right temperature,
0:32:28 > 0:32:32- it'll form a ball in the water? - Yes.- Righto.
0:32:32 > 0:32:33I could use a thermometer,
0:32:33 > 0:32:36but it's been a long time since I've made an Italian meringue,
0:32:36 > 0:32:39I can't remember the exact temperature to bring it to,
0:32:39 > 0:32:41but I know this 100% works, this method.
0:32:43 > 0:32:45What's your preparation been like coming on the show,
0:32:45 > 0:32:48what have you done to get match fit?
0:32:48 > 0:32:52I've taken a week off, worked in a butcher's, worked in a fishmonger's.
0:32:52 > 0:32:56I've watched every single episode of MasterChef that there is.
0:32:56 > 0:32:58I'm surprised you're not sick of the sight of us!
0:32:58 > 0:33:00No, I'm excited and happy to be here.
0:33:00 > 0:33:02Good man.
0:33:02 > 0:33:04So that's the soft ball I'm after there, Gregg.
0:33:13 > 0:33:16- Ten minutes left. Plenty of time, right?- Yeah.
0:33:37 > 0:33:39You're doing OK, all right?
0:33:39 > 0:33:40Calm down a little bit. Relax.
0:33:42 > 0:33:43You're doing OK.
0:33:58 > 0:34:01- Are you done?- Yeah.
0:34:01 > 0:34:06Stephen chose to accompany his Italian meringue with roasted plums,
0:34:06 > 0:34:09orange segments, caramelised walnuts and mint.
0:34:12 > 0:34:14Really interesting to see you do the soft ball,
0:34:14 > 0:34:17and do it with your fingers. I wouldn't call it 100% perfect.
0:34:17 > 0:34:19I think a thermometer, without a doubt,
0:34:19 > 0:34:21gives you exactly what you need.
0:34:21 > 0:34:24You cut those beautiful plums down, you just cut right down the side,
0:34:24 > 0:34:27bypassed the stone, which makes the whole thing a lot smaller.
0:34:27 > 0:34:31And you can see, it just disappears and disintegrates.
0:34:31 > 0:34:32You were very nervous,
0:34:32 > 0:34:35possibly the most nervous of the six we've had in.
0:34:42 > 0:34:44You've got lovely flavours on there,
0:34:44 > 0:34:46and I just need bigger segments of plum.
0:34:46 > 0:34:50- Yeah.- And the meringue's not quite firm enough,
0:34:50 > 0:34:52it's still a little bit wet.
0:34:52 > 0:34:55As long as you can take control of your nerve,
0:34:55 > 0:34:57I believe you can do it.
0:34:57 > 0:34:58Thank you.
0:35:01 > 0:35:02Nervous wreck.
0:35:02 > 0:35:04Absolute nervous wreck.
0:35:06 > 0:35:08I don't think I left a good impression at all.
0:35:08 > 0:35:11It's tough, it was tough, the nerves got the better of me.
0:35:11 > 0:35:13There is one standout chef for me today,
0:35:13 > 0:35:15possibly the youngest that was in this kitchen.
0:35:15 > 0:35:18The other five have got some ground to make up.
0:35:18 > 0:35:20Personally, I think we've got some talent.
0:35:20 > 0:35:22I think you are going to be delighted in the next round.
0:35:22 > 0:35:23Let's hope so.
0:35:46 > 0:35:48Chefs, welcome back.
0:35:48 > 0:35:51Now it's the signature dish round. This is all about your food.
0:35:51 > 0:35:56This is your opportunity to really show us what you're made of.
0:35:56 > 0:36:00At the end of this, three of you will be going home.
0:36:01 > 0:36:06One hour and 15 minutes to show just how talented you are.
0:36:06 > 0:36:07Off you go.
0:36:23 > 0:36:26Bradley, how do you feel about being in the signature round now?
0:36:26 > 0:36:29- Ah, I'm much more comfortable. - Yeah.- Much more comfortable.
0:36:29 > 0:36:31- So, what are you doing? - Sous-vide duck breast.
0:36:31 > 0:36:34It's going in at 60 degrees, and it's got no skin on it.
0:36:34 > 0:36:36There's going to be a barbecue glaze to go over the duck,
0:36:36 > 0:36:39it's also going to go with an orange citrus salad,
0:36:39 > 0:36:43with some of the heritage carrots and the edible flowers.
0:36:43 > 0:36:46Is this your creation, is this your thinking?
0:36:46 > 0:36:48This is, like, it's my creation, it's my dish.
0:36:48 > 0:36:50It's just something that's just a little bit different.
0:36:50 > 0:36:52- Have you eaten this dish? - I have, yes.
0:36:52 > 0:36:55Never cook a dish to send out that you haven't tried yourself.
0:36:55 > 0:36:56Right.
0:36:59 > 0:37:03Sort of a duck a l'orange with a barbecue sauce flavour.
0:37:03 > 0:37:06I can't really picture what the dish is going to look like,
0:37:06 > 0:37:09but the ideas and the combinations sound interesting.
0:37:10 > 0:37:12This is Bradley's dish.
0:37:12 > 0:37:15It's his techniques, I'm really curious whether it works or not.
0:37:17 > 0:37:20I don't think this is my full creativity.
0:37:20 > 0:37:21Like you should never, like...
0:37:21 > 0:37:25Like, have all your champagne bubbles in one go.
0:37:25 > 0:37:28But I think this is definitely more of a show to her,
0:37:28 > 0:37:29"This is what I can do, this is who I am,
0:37:29 > 0:37:32"this is the creative side you're looking for."
0:37:35 > 0:37:3815 minutes have gone.
0:37:38 > 0:37:40You've got an hour left, but 15 have gone already.
0:37:44 > 0:37:46I've entered MasterChef for a lot of reasons.
0:37:46 > 0:37:48Thought I'd just go for it and challenge myself,
0:37:48 > 0:37:52and see how good I am and prove that all private chefs
0:37:52 > 0:37:54aren't as bad as what the people think.
0:37:56 > 0:37:58A lot of restaurant chefs don't think we're very good.
0:37:58 > 0:38:00They think that's why we go private,
0:38:00 > 0:38:02because we can't handle it in the kitchen.
0:38:06 > 0:38:09Tell us about your dish there, Lee.
0:38:09 > 0:38:13So, I'm doing sous-vide beef fillet, with smoked pancetta dashi
0:38:13 > 0:38:17and a herb emulsion, black garlic, mashed potatoes
0:38:17 > 0:38:19and then just some charred tenderstem broccoli.
0:38:19 > 0:38:21And all these Asian flavours, where are they going?
0:38:21 > 0:38:23Into the pancetta dashi.
0:38:23 > 0:38:26I've got kombu in there, I've got shiitake mushrooms,
0:38:26 > 0:38:28I've got the pancetta, obviously,
0:38:28 > 0:38:30and then some bonito flakes as well.
0:38:30 > 0:38:33- Tuna flakes.- Tuna flakes, yeah. - Is this your usual style of cooking?
0:38:33 > 0:38:35- This is you? - Yeah, yes, it is, yeah.
0:38:35 > 0:38:37I lived in Japan for a while.
0:38:37 > 0:38:39- Ah.- I love the flavours they have.
0:38:39 > 0:38:43And so I'd like to try and mix it up a little bit
0:38:43 > 0:38:45and try and use countries that I've lived in
0:38:45 > 0:38:47into the inspiration of my dishes.
0:38:51 > 0:38:55One concern for me with Lee is that the dashi broth doesn't overtake
0:38:55 > 0:38:56the flavour of the beef.
0:38:56 > 0:38:58It's got to work together.
0:38:58 > 0:39:01But Lee has travelled quite a bit, lived in Japan,
0:39:01 > 0:39:04seems quite confident, so I'm looking forward
0:39:04 > 0:39:05to trying something wonderful.
0:39:15 > 0:39:17My food, compared to a lot of other chefs,
0:39:17 > 0:39:19probably could be a little bit simple,
0:39:19 > 0:39:21but very much on the flavours, big, bold flavours.
0:39:21 > 0:39:23If it says something on the menu,
0:39:23 > 0:39:25I want it to taste of what I've written on the menu.
0:39:28 > 0:39:31Chris has got a saddle of lamb for his signature dish.
0:39:31 > 0:39:34There's a goat's curd, which he is going to deep-fry
0:39:34 > 0:39:37once it's set in the freezer, there's lots of texture in there.
0:39:37 > 0:39:39Goat's curd, lamb - perfect.
0:39:39 > 0:39:42Asparagus, and a lamb vinaigrette.
0:39:42 > 0:39:44I like the sound of Chris's dish.
0:39:49 > 0:39:51Tell me about the marinade that you've got your lamb in,
0:39:51 > 0:39:53because it's got a very interesting smell to it.
0:39:53 > 0:39:56- What is it?- So it's got caraway seeds in there, fennel seeds,
0:39:56 > 0:39:59and a little bit of smoke liquid, and then salt and sugar.
0:39:59 > 0:40:02Bring that here, I want Gregg to smell it.
0:40:02 > 0:40:07I'm hoping it's in there long enough for the flavour to come through.
0:40:07 > 0:40:09That smells good.
0:40:09 > 0:40:10That smells smoky.
0:40:10 > 0:40:13That's liquid smoke, it's going to.
0:40:13 > 0:40:15- Nice.- It's lethal, that stuff.
0:40:15 > 0:40:17It's what they use in barbecue sauces as well,
0:40:17 > 0:40:20it gives it that smoky flavour. It's very good.
0:40:26 > 0:40:28Chefs, you are halfway.
0:40:28 > 0:40:30You've got 35 minutes left, please.
0:40:37 > 0:40:39Stephen is making for us a roast breast of chicken.
0:40:39 > 0:40:44He's done it in a ballotine, he's got spring greens, potato fondant.
0:40:44 > 0:40:46He's got a sweetcorn and vanilla puree to go with it,
0:40:46 > 0:40:48as well as a confit egg yolk.
0:40:49 > 0:40:53A bit unsure on the sweetcorn and vanilla puree,
0:40:53 > 0:40:55but if it works, I'll be happy.
0:40:57 > 0:40:59The fondant slightly concerns me.
0:40:59 > 0:41:03The butter is the key ingredient in a really good, tasty fondant.
0:41:03 > 0:41:05What I'm seeing is a potato that's been lightly coloured
0:41:05 > 0:41:08and is just being boiled in the chicken stock.
0:41:08 > 0:41:11I'm going to be really interested to see what that tastes like,
0:41:11 > 0:41:13and whether it compliments the chicken.
0:41:16 > 0:41:18Stephen, why this dish?
0:41:18 > 0:41:20I had a feeling I was going to be nervous at the start,
0:41:20 > 0:41:22which I was in the skills test.
0:41:22 > 0:41:24I'm not as nervous now, I'm fine now.
0:41:24 > 0:41:27I just thought that I would do chicken,
0:41:27 > 0:41:30because it's slightly more forgiving than the likes of lamb and fish
0:41:30 > 0:41:32and stuff. So I thought I would go for chicken in the first round.
0:41:32 > 0:41:34Well, there's honesty!
0:41:34 > 0:41:36And I've practised it time and time again,
0:41:36 > 0:41:39so I'm hoping I can get it perfect for you.
0:41:39 > 0:41:41You don't think you put yourself under a little bit
0:41:41 > 0:41:43too much pressure, do you?
0:41:43 > 0:41:44It's MasterChef.
0:41:45 > 0:41:47You need to put yourself under pressure.
0:41:50 > 0:41:53I think I'm bottom of the league at the minute,
0:41:53 > 0:41:55but I think if everything goes to plan with this dish,
0:41:55 > 0:41:57it'll definitely get me through to the next round.
0:42:01 > 0:42:03It's very quiet in this kitchen.
0:42:03 > 0:42:06Our six chefs have got their heads down and are just focused
0:42:06 > 0:42:07on their cooking.
0:42:11 > 0:42:13To impress the judges again would be amazing.
0:42:13 > 0:42:15Obviously, it can show what I'm about,
0:42:15 > 0:42:17and I'm just going to do what I do.
0:42:17 > 0:42:19I'm going to focus on myself and not let anything faze me.
0:42:24 > 0:42:27You got off to a very good start with Marcus's skills test.
0:42:27 > 0:42:29What do you feel you have to do now?
0:42:29 > 0:42:33Again, just stay focused, do what I do, cook this dish,
0:42:33 > 0:42:36and hopefully you'll like it.
0:42:36 > 0:42:40- What is it?- Cannon of lamb, and then I've got some baby artichokes,
0:42:40 > 0:42:45a salsa verde puree, sea fennel, caramelised onion, and a mash.
0:42:45 > 0:42:47Why this dish, why lamb?
0:42:47 > 0:42:50I love it, I think I can cook lamb quite nicely.
0:42:50 > 0:42:54It all ties together, it's sort of like a Provencal sort of flavour.
0:42:54 > 0:42:58Just sort of light and sort of enrichened, along those lines.
0:43:02 > 0:43:04The combinations, I love.
0:43:04 > 0:43:07There's nothing much here that I've never seen or heard of before,
0:43:07 > 0:43:09but I'm going to be looking for a really good sauce,
0:43:09 > 0:43:13and a very, very well cooked cannon of lamb.
0:43:13 > 0:43:15I've seen what this young chef can achieve in 15 minutes,
0:43:15 > 0:43:18what's he going to give us in an hour and 15?
0:43:20 > 0:43:21You have 20 minutes left, OK?
0:43:34 > 0:43:38I find my inspiration in museums,
0:43:38 > 0:43:41looking at art, looking at paintings,
0:43:41 > 0:43:44looking at the sea with the shapes of the waves.
0:43:45 > 0:43:49Lots of the things I would do or think about is something that will
0:43:49 > 0:43:51translate into food.
0:43:53 > 0:43:59So we've got a salt marsh loin of lamb with a pearl barley,
0:43:59 > 0:44:03samphire and wild garlic risotto.
0:44:03 > 0:44:07We're going to have some simple glazed carrots,
0:44:07 > 0:44:11a jus, some mint pickled beetroot, and a samphire tuile.
0:44:11 > 0:44:14Are we going to see any French influence in your cooking?
0:44:14 > 0:44:17Maybe. I mean, sauces and jus,
0:44:17 > 0:44:19that's going to be as French as it's going to get,
0:44:19 > 0:44:22but mostly I think it's going to be a bit more of a twist
0:44:22 > 0:44:25on English food. I think there's fantastic produce in England,
0:44:25 > 0:44:27and we need to showcase them a bit more.
0:44:32 > 0:44:34It's real hard sometimes when you've got a pearl barley
0:44:34 > 0:44:38on the dish to try and make that something quite refined,
0:44:38 > 0:44:41but I like the flavours, and I like the idea of Alan's dish.
0:44:43 > 0:44:47I'm really intrigued by this samphire tuile, though.
0:44:47 > 0:44:49I like new ideas, if they work.
0:44:53 > 0:44:56Guys, you have just four minutes.
0:45:16 > 0:45:17Time's up.
0:45:23 > 0:45:25First up is Stephen,
0:45:25 > 0:45:28who has served his ballotine of chicken
0:45:28 > 0:45:30with the wings and crispy skin,
0:45:30 > 0:45:35alongside a fondant potato, confit egg yolk,
0:45:35 > 0:45:38quenelle of spring vegetables,
0:45:38 > 0:45:41sweetcorn vanilla puree, and a chicken sauce.
0:45:53 > 0:45:55That chicken is cooked really nicely.
0:45:55 > 0:45:57I got a little bit of that sweetcorn,
0:45:57 > 0:46:00not anywhere near enough to make a difference to the plate.
0:46:00 > 0:46:02I'd really like to taste more of that.
0:46:02 > 0:46:04The yolk has a lovely colour,
0:46:04 > 0:46:09but I think it's just maybe something that's not needed on here.
0:46:09 > 0:46:13When I hear the words "spring veg", I think of light, fresh,
0:46:13 > 0:46:15lovely, spring vegetables.
0:46:15 > 0:46:18I don't expect them to be cooked down to oblivion.
0:46:18 > 0:46:20The fondant lacks seasoning,
0:46:20 > 0:46:22and you've not brought a great deal of flavour to it,
0:46:22 > 0:46:24cooking it in the chicken stock.
0:46:24 > 0:46:27I think you, Stephen, as a chef, could probably do better.
0:46:30 > 0:46:33Obviously I would have liked everybody to have loved it,
0:46:33 > 0:46:35but it's exactly what I intended to put up,
0:46:35 > 0:46:38and I did what I wanted to do, so I'm happy with it myself.
0:46:41 > 0:46:44Craig's signature dish is cannon of lamb,
0:46:44 > 0:46:48served with salsa verde puree, pomme puree,
0:46:48 > 0:46:52artichokes, onions, tomatoes,
0:46:52 > 0:46:54and a lamb jus.
0:46:55 > 0:46:58Beautiful green salsa verde colour.
0:46:58 > 0:47:01And the shine on the sauce is exceptional.
0:47:06 > 0:47:08Presentation, superb.
0:47:08 > 0:47:10Flavour, just as good.
0:47:10 > 0:47:12The lamb's well cooked,
0:47:12 > 0:47:15the potato puree has got the right texture to it for my liking.
0:47:15 > 0:47:19The sauce is a little bit bigger than you'd probably want with lamb,
0:47:19 > 0:47:20but it works very well.
0:47:20 > 0:47:24The salsa verde underneath and the artichokes are very well cooked.
0:47:24 > 0:47:26For a 21-year-old to be so confident in the kitchen,
0:47:26 > 0:47:29and deliver really great excellence all over the plate,
0:47:29 > 0:47:30I'm very, very impressed with you.
0:47:32 > 0:47:33Cheers.
0:47:33 > 0:47:35It's just a delicious plate of food.
0:47:35 > 0:47:39You've caught my attention, and I'd like you to just keep going.
0:47:39 > 0:47:42You know, where you're strong, get stronger.
0:47:42 > 0:47:44Craig, I don't know where you're going to end up,
0:47:44 > 0:47:46but I'd like to book a table, because that is lovely.
0:47:46 > 0:47:47Thank you.
0:47:49 > 0:47:51Wow.
0:47:51 > 0:47:54That was pretty intense, but I pulled it off.
0:47:54 > 0:47:55Amazing, amazing.
0:47:55 > 0:47:56Honestly.
0:47:58 > 0:48:02Alan sous-vide his salt marsh loin of lamb and served it with
0:48:02 > 0:48:05samphire pearl barley risotto,
0:48:05 > 0:48:07glazed carrots,
0:48:07 > 0:48:09pickled beetroot,
0:48:09 > 0:48:10garlic puree,
0:48:10 > 0:48:12samphire tuille,
0:48:12 > 0:48:13and a lamb jus.
0:48:18 > 0:48:21It can't escape the eye how undercooked this lamb is.
0:48:30 > 0:48:32I normally don't mind a lot of meats which are under,
0:48:32 > 0:48:35but lamb, I guess, is one where I draw the line at
0:48:35 > 0:48:37where it's almost rare.
0:48:37 > 0:48:40Pearl barley risotto, me personally, I don't enjoy it,
0:48:40 > 0:48:42and I think the pearl barley could be more cooked,
0:48:42 > 0:48:45and maybe pour your sauce over it, because it can take that moisture.
0:48:45 > 0:48:48It's screaming out for it.
0:48:48 > 0:48:51The tuile doesn't bring anything to the dish, your beetroot is raw,
0:48:51 > 0:48:54and the carrots don't look like they've been peeled either.
0:48:54 > 0:48:57But I can't take my eye off that lamb.
0:48:57 > 0:49:01Cooking meat, we've got to allow a little bit of personal preference.
0:49:01 > 0:49:04I wouldn't send it back, but there's no way I would order it again.
0:49:04 > 0:49:05- I'm sorry, Alan.- It's all right.
0:49:09 > 0:49:12Obviously I think I could have done a bit better.
0:49:13 > 0:49:15Well, the comments, they are what they are.
0:49:15 > 0:49:19I mean, they're professional chefs, so, you know, I'll listen to them,
0:49:19 > 0:49:21and then I'll work on it.
0:49:23 > 0:49:27Chris's signature dish is saddle of lamb
0:49:27 > 0:49:30served with grilled and raw asparagus,
0:49:30 > 0:49:32charred Roscoff onions,
0:49:32 > 0:49:34crispy goat's curd,
0:49:34 > 0:49:36smoked crispy lamb belly
0:49:36 > 0:49:37and a lamb vinaigrette.
0:49:45 > 0:49:47I like the flesh of the lamb.
0:49:47 > 0:49:50However, I'd like this fat rendered down a little bit more, please.
0:49:50 > 0:49:52I feel I'm missing a sauce.
0:49:52 > 0:49:55I almost want to wipe my lamb in something.
0:49:55 > 0:49:58It's a little... I think I'm missing a sauce.
0:49:58 > 0:50:00I feel I'm missing a sauce.
0:50:00 > 0:50:02I like your ideas, I love the asparagus,
0:50:02 > 0:50:05the goat's curd works very, very well.
0:50:05 > 0:50:08You just need a lot more of that vinaigrette, Chris.
0:50:08 > 0:50:11Oh, and I can't taste the liquid smoke in the belly at all.
0:50:11 > 0:50:12It's not there.
0:50:12 > 0:50:14Which is a shame, because I was looking forward to that.
0:50:14 > 0:50:18Some issues here, but I think it's not a bad first dish from you.
0:50:18 > 0:50:21You know, it gives us a clear picture of who you are as a chef,
0:50:21 > 0:50:23and you're pretty good.
0:50:23 > 0:50:24Thank you.
0:50:25 > 0:50:28I feel like it went well. There were a couple of errors.
0:50:28 > 0:50:30If it's just a bit more vinaigrette and they were happy with the dish,
0:50:30 > 0:50:32then that's good enough, I suppose.
0:50:34 > 0:50:38Lee's fillet of beef is resting on a black garlic emulsion
0:50:38 > 0:50:40and morel mushrooms,
0:50:40 > 0:50:42served with a potato puree,
0:50:42 > 0:50:44charred tenderstem broccoli,
0:50:44 > 0:50:48a herb emulsion made with parsley, chive and spinach,
0:50:48 > 0:50:54and a pancetta dashi made with mirin, soy, kombu, a dried seaweed,
0:50:54 > 0:50:56and bonito tuna flakes.
0:51:05 > 0:51:08The beef fillet is beautifully cooked.
0:51:08 > 0:51:10The pomme puree's beautifully made, nice and smooth.
0:51:10 > 0:51:14The herb puree, for me, just lacks flavour.
0:51:14 > 0:51:16I was expecting a much bolder flavour.
0:51:16 > 0:51:20It looks great, but it's not coming through as strong as I thought.
0:51:20 > 0:51:25Your dashi sauce, I think, goes really well with the beef here.
0:51:25 > 0:51:28I love the saltiness, that it's quite gentle at the same time,
0:51:28 > 0:51:31a soy sauce flavour coming through.
0:51:31 > 0:51:34If you get that black garlic when you find it at the end of the dish,
0:51:34 > 0:51:37which I didn't know was there until afterwards, and the mushrooms,
0:51:37 > 0:51:39they actually marry very well.
0:51:39 > 0:51:42You've got good technique.
0:51:42 > 0:51:45I find some of those combinations challenging.
0:51:45 > 0:51:48Dashi, and I'm thinking, like, Japanese,
0:51:48 > 0:51:51and then I've got a buttery, creamy mash, that's a clash for me.
0:51:51 > 0:51:53That's the clash.
0:51:55 > 0:51:56It was all right, I just... I don't know.
0:51:56 > 0:51:59It doesn't suit some people, I guess.
0:51:59 > 0:52:02I think the marriage worked well.
0:52:02 > 0:52:04But people have got different opinions, I guess.
0:52:04 > 0:52:06So...
0:52:06 > 0:52:08Last up is Bradley,
0:52:08 > 0:52:11who is serving duck breast coated in barbecue sauce,
0:52:11 > 0:52:13with braised duck legs,
0:52:13 > 0:52:19crispy duck skin, alongside orange segments, white carrots,
0:52:19 > 0:52:21and a selection of wild flowers and herbs.
0:52:32 > 0:52:35The barbecue sauce, there's a sweetness coming through it,
0:52:35 > 0:52:37it's quite spicy as well,
0:52:37 > 0:52:40and that's what I'm enjoying as well as the smokiness.
0:52:40 > 0:52:43I just think there's just so much of it that you're losing
0:52:43 > 0:52:45this lovely duck breast underneath it.
0:52:45 > 0:52:48I like the orange. Duck and orange goes very well,
0:52:48 > 0:52:50and actually I don't mind it with the barbecue sauce.
0:52:50 > 0:52:53I never thought I'd enjoy a salad this way.
0:52:53 > 0:52:55Is it a salad? I don't know.
0:52:55 > 0:52:56LAUGHTER
0:52:56 > 0:53:01Your duck leg has got a sweet sour taste like grapefruit!
0:53:01 > 0:53:04I don't know how much more of it I could eat, because it is strong.
0:53:04 > 0:53:06But you've cooked the duck really well,
0:53:06 > 0:53:10and you have flavour combinations that I've never tasted before.
0:53:12 > 0:53:14I'm struggling to identify what the dish is,
0:53:14 > 0:53:16because it doesn't really have a place.
0:53:16 > 0:53:19Where do you put it? What part of the menu do you put it on?
0:53:19 > 0:53:21Where does it sit?
0:53:21 > 0:53:23I don't know, I'm slightly confused.
0:53:23 > 0:53:25Maybe I just need to sleep on this one, Bradley.
0:53:28 > 0:53:30You know, I'm hoping they'll remember that dish,
0:53:30 > 0:53:32because it divided them all.
0:53:32 > 0:53:34There were some bits, like Monica said, she'd never tried before.
0:53:34 > 0:53:38So to get them to try the food is, yeah, it's an achievement in itself.
0:53:41 > 0:53:44I'm happy when we can see possibilities within the kitchen.
0:53:44 > 0:53:47There was one chef that really caught our attention
0:53:47 > 0:53:49from the beginning, and I'm really pleased
0:53:49 > 0:53:51that he carried on, on that high.
0:53:51 > 0:53:54Craig's lamb dish was absolutely exceptional.
0:53:54 > 0:53:56What more can I say?
0:53:56 > 0:53:58This chef packed everything into that dish
0:53:58 > 0:54:01and delivered it absolutely brilliantly well. Almost perfect.
0:54:01 > 0:54:03And obviously he's going through to the next round.
0:54:03 > 0:54:04Oh, yes.
0:54:06 > 0:54:08It's a shame for Alan,
0:54:08 > 0:54:10because I really thought he was going to come back strongly
0:54:10 > 0:54:11in the second round.
0:54:11 > 0:54:14But he disappointed for the second time today.
0:54:14 > 0:54:17Regretfully, Alan leaves the competition.
0:54:17 > 0:54:18Yeah, absolutely.
0:54:20 > 0:54:21Stephen, very nervous.
0:54:21 > 0:54:24In the first round, he had a point to prove,
0:54:24 > 0:54:28and we expected him to step back in this kitchen and show us
0:54:28 > 0:54:31what he's made of, and unfortunately it didn't go according to plan.
0:54:31 > 0:54:34It won't help him if he moves forward, it'll just get harder.
0:54:34 > 0:54:35Absolutely.
0:54:35 > 0:54:38There are three more chefs we need to discuss,
0:54:38 > 0:54:40and we have two more places.
0:54:41 > 0:54:43We have Chris,
0:54:43 > 0:54:46Lee and Bradley.
0:54:46 > 0:54:48There are bits of their cooking that we like,
0:54:48 > 0:54:51but you can't say in all honesty that one of them
0:54:51 > 0:54:53really blew us away.
0:54:53 > 0:54:54I'm relatively confident.
0:54:54 > 0:54:56There's only been a couple of errors.
0:54:56 > 0:54:59Hopefully, those little errors don't end up
0:54:59 > 0:55:01with me leaving the competition.
0:55:01 > 0:55:02There was mixed reviews for my dish,
0:55:02 > 0:55:06so I've no idea where I'll be, to be honest.
0:55:06 > 0:55:10To go home today would just be the worst feeling.
0:55:10 > 0:55:12But, you know, I'd be glad that I got this far.
0:55:12 > 0:55:15You know, I've dared to be judged, and to go through,
0:55:15 > 0:55:16it would mean everything.
0:55:33 > 0:55:37Undoubtedly, there are six passionate chefs in front of us.
0:55:37 > 0:55:38It was great to see.
0:55:40 > 0:55:42Three of you staying, and three of you going.
0:55:44 > 0:55:47The first chef leaving us is...
0:55:48 > 0:55:51- ..Alan. Thank you very much indeed. - Thank you very much.
0:55:53 > 0:55:56The second chef leaving us...
0:55:58 > 0:56:00..is Stephen. Thank you, chef.
0:56:09 > 0:56:12The third and final chef leaving us...
0:56:17 > 0:56:19..is Bradley.
0:56:19 > 0:56:21- Thank you very much. - Bradley, thank you.
0:56:24 > 0:56:27I definitely could have done so much better, I could have pushed harder,
0:56:27 > 0:56:29been a little bit more braver.
0:56:29 > 0:56:33That's what happens under the pressure of it all.
0:56:33 > 0:56:37I've definitely learned that I was not as good under pressure
0:56:37 > 0:56:41as I was supposed to be, or thought I would have been.
0:56:41 > 0:56:45I'm very disappointed, but I was happy with the food that I cooked.
0:56:45 > 0:56:47Just Marcus, Monica and Gregg weren't.
0:56:50 > 0:56:53You can now call yourself quarterfinalists.
0:56:53 > 0:56:54Well done.
0:56:56 > 0:57:00I'm really excited, but kind of a bit shell-shocked at the same time.
0:57:00 > 0:57:03That was more nerve-racking my wedding day!
0:57:03 > 0:57:05Getting into the quarterfinal sounds great,
0:57:05 > 0:57:08and I'm really looking forward to it and worried about it as well.
0:57:08 > 0:57:10I wasn't ready to go home.
0:57:10 > 0:57:12I'm happy, really happy.
0:57:12 > 0:57:16I'm just going to stay focused, and continue to do what I do.
0:57:16 > 0:57:17Just cook, just cook.
0:57:24 > 0:57:29Tomorrow night, another six chefs compete for a place
0:57:29 > 0:57:30in the quarterfinal.
0:57:31 > 0:57:33Look at that! That's what we like.
0:57:36 > 0:57:38- It's all about the pain, Jack. - You've got to go through pain.
0:57:38 > 0:57:39It's all pain.
0:57:42 > 0:57:45One or two of you are in a bit of trouble here.
0:57:47 > 0:57:49I admire the dish that you've put together.
0:57:49 > 0:57:51You should be very proud of yourself.