0:00:03 > 0:00:0748 chefs from across the UK are putting their reputations on the
0:00:07 > 0:00:13line in a bid to become Professional MasterChef champion.
0:00:15 > 0:00:22Tonight, six more hopefuls compete to impress judge Gregg Wallace,
0:00:22 > 0:00:28renowned chef Monica Galetti and two-Michelin-starred Marcus Wareing.
0:00:32 > 0:00:34You only get one shot. You can't go back in and say,
0:00:34 > 0:00:36"Can I do it again?" So you've just got to get on with it.
0:00:38 > 0:00:41I wanted to be in MasterChef for a long, long time.
0:00:41 > 0:00:44I decided, just go for it, otherwise it will never come again.
0:00:45 > 0:00:49I'm so excited. I can't wait for them to try my food.
0:00:50 > 0:00:53This is a massive opportunity.
0:00:54 > 0:00:57I can't wait to see what they're going to produce.
0:00:57 > 0:00:59They're going to have to come in here and show us something special.
0:01:06 > 0:01:09This is the 20-minute skills test.
0:01:09 > 0:01:11Monica, your test.
0:01:11 > 0:01:12Beautiful pigeon on your bench.
0:01:12 > 0:01:16- What are you going to get them to do?- I would like our chefs to
0:01:16 > 0:01:18prepare and cook the pigeon.
0:01:18 > 0:01:22And serve it using anything that's on this table that's going to do
0:01:22 > 0:01:24this beautiful pigeon justice.
0:01:24 > 0:01:27They've got some wine and they've got port as well, if they wanted to
0:01:27 > 0:01:30make a sauce. What I like there is they've got some dried fruit if they
0:01:30 > 0:01:32wanted to go North African with it.
0:01:32 > 0:01:35You've got some soft fruit as well, wild mushrooms, black pudding,
0:01:35 > 0:01:37beautiful array of fresh herbs.
0:01:37 > 0:01:42I mean, everything you would want to make yourself a delicious pigeon
0:01:42 > 0:01:44- plate here.- I agree.
0:01:44 > 0:01:4620 minutes, you're going to give them.
0:01:46 > 0:01:47- Over to you.- Right.
0:01:47 > 0:01:51They need to be quick, so they don't have to butcher the whole bird.
0:01:51 > 0:01:54They just need to remove what they need.
0:01:54 > 0:01:55For me, it's the crown.
0:01:57 > 0:01:59This is a really interesting challenge because you've got the
0:01:59 > 0:02:01head on, you've got the claws on there.
0:02:01 > 0:02:03You've got all the innards still inside.
0:02:03 > 0:02:06So the skill is really how to work around that little bird.
0:02:08 > 0:02:10If our chefs have not prepped a pigeon before,
0:02:10 > 0:02:12they should just treat it like any other bird.
0:02:12 > 0:02:15The chicken - it's got two wings, it's got two legs, it's got the innards.
0:02:15 > 0:02:18- The principle is the same.- I want to keep the offal,
0:02:18 > 0:02:21which is the heart and the livers.
0:02:21 > 0:02:23There's a really good flavour in these pigeons.
0:02:23 > 0:02:27And they'd be a great accompaniment to the dish.
0:02:27 > 0:02:30Now this I would hope they would leave for a sauce.
0:02:31 > 0:02:33So I have the crown, just want to
0:02:33 > 0:02:36remove everything that we don't want.
0:02:36 > 0:02:38What would happen if they roasted it
0:02:38 > 0:02:41and they didn't remove all the offal?
0:02:41 > 0:02:43Would it impair the flavour of the breasts?
0:02:43 > 0:02:44It becomes quite bitter.
0:02:45 > 0:02:47So that's my pigeon prepared.
0:02:47 > 0:02:49It takes a couple of minutes, if that.
0:02:49 > 0:02:51Yeah, about three minutes.
0:02:51 > 0:02:54They have to prep it properly before they start cooking.
0:02:56 > 0:02:59Now, I want the pigeon nicely seasoned.
0:03:00 > 0:03:03And we want the pan hot enough that it's going to colour the bird but
0:03:03 > 0:03:05it's not going to burn it.
0:03:07 > 0:03:10One thing our chefs need to be careful of is, if they're going to colour it
0:03:10 > 0:03:12on top of the stove, if there's a little bit of open flesh that's
0:03:12 > 0:03:15being shown, you have to be very careful, very delicate,
0:03:15 > 0:03:17because it will just dry straightaway.
0:03:17 > 0:03:20For me, it's going to be about three minutes on each side and then a
0:03:20 > 0:03:24couple more minutes on the actual back of the bird and then out to rest.
0:03:24 > 0:03:28While the pigeon is cooking, I'm going to prepare the rest of my garnish.
0:03:28 > 0:03:31I'm going to be really interested to see where our chefs go with this.
0:03:31 > 0:03:34Because there are some very interesting ingredients down there.
0:03:34 > 0:03:39And you want the ingredients to work in harmony with the pigeon breast.
0:03:39 > 0:03:42I'm going to use the dandelion that we have here.
0:03:42 > 0:03:45Some chicory and some mushrooms as well.
0:03:54 > 0:03:56Love that. All brown and glossy.
0:03:56 > 0:03:57Yeah.
0:03:57 > 0:03:59I really hope they don't overcook it.
0:03:59 > 0:04:03There's nothing more disappointing than a bit of dried-up pigeon.
0:04:03 > 0:04:06If that's not cooked properly, this dish won't work.
0:04:08 > 0:04:11This is all the flavours from the pigeon that's in that pan.
0:04:14 > 0:04:17Now, this one here, I want to use this to cook my offal in.
0:04:21 > 0:04:25What I've reduced down here is some veal stock with the cooking juices from the pigeon.
0:04:25 > 0:04:28Everything about that pigeon being cooked in the oven is now in those
0:04:28 > 0:04:29two pans coming together,
0:04:29 > 0:04:32the butter, the flavour, all the herbs, the garlic.
0:04:32 > 0:04:34Now we've got the offal.
0:04:34 > 0:04:36And then in go the mushrooms as well.
0:04:36 > 0:04:39You've created a whole garnish from that cooking pan.
0:04:39 > 0:04:42That's the way we were trained, we were taught that stove work.
0:04:42 > 0:04:44Using everything that's within the pan.
0:04:44 > 0:04:46It looks great.
0:04:46 > 0:04:48It smells amazing.
0:04:48 > 0:04:50So I've rested my pigeon for about four minutes.
0:04:50 > 0:04:54The juices are going to flow, it becomes more tender.
0:04:54 > 0:04:56It's pink throughout.
0:04:56 > 0:04:58I didn't use any timers.
0:04:58 > 0:05:01It's all about touch, smell, taste and feel.
0:05:04 > 0:05:06Are you having fun there, Chef?
0:05:06 > 0:05:09I am! You're supposed to eat when you cook,
0:05:09 > 0:05:12you've got to taste and make sure it's right, especially with you two!
0:05:14 > 0:05:16Oh, come on!
0:05:17 > 0:05:20Really interesting presentation style. Very imaginative.
0:05:20 > 0:05:23I don't think our chefs will be dressing plates quite like that.
0:05:23 > 0:05:25And that's it.
0:05:33 > 0:05:34Oh, Monica.
0:05:34 > 0:05:37That's beautiful. That's beautiful.
0:05:44 > 0:05:46I love it. I love it.
0:05:47 > 0:05:50I just can't believe how tender the breasts of the pigeon are.
0:05:50 > 0:05:52It's great. Absolutely great.
0:05:52 > 0:05:55You can have so much enjoyment with this challenge, if you can just get
0:05:55 > 0:05:57that pigeon beautifully cooked and rested.
0:05:57 > 0:06:00Wow. Imagine what they can come up with.
0:06:00 > 0:06:02Let's get the first chef in.
0:06:02 > 0:06:07First up is Birmingham-based senior chef de partie Louisa.
0:06:12 > 0:06:16At this restaurant, we usually get quite a lot of unusual ingredients.
0:06:16 > 0:06:18We currently have a forager who
0:06:18 > 0:06:21sends ants and different types of herbs
0:06:21 > 0:06:23and flowers from Cornwall.
0:06:23 > 0:06:26I would say I'm really ambitious about what I do.
0:06:26 > 0:06:28Life's too short to be mediocre.
0:06:28 > 0:06:30I'm 22 years old.
0:06:30 > 0:06:33I really want to put my skills to the test and I really want to
0:06:33 > 0:06:34impress the judges.
0:06:37 > 0:06:40Louisa, welcome to MasterChef.
0:06:40 > 0:06:42- Thank you.- This is a skills test.
0:06:42 > 0:06:44All right? I think you'll enjoy this.
0:06:44 > 0:06:49I would like you in 20 minutes to prepare and cook this pigeon and the
0:06:49 > 0:06:52offal and make a dish of your choice using anything that's on this table
0:06:52 > 0:06:55in front of you. You're familiar with a bit of butchery?
0:06:55 > 0:06:57- Yeah.- That's great to hear.
0:06:57 > 0:07:00You have 20 minutes, you've got to work very quickly, all right?
0:07:00 > 0:07:02- Yes.- Off you go.
0:07:15 > 0:07:18- What section do you work on?- At the moment, I'm working on the sauce
0:07:18 > 0:07:21section, so I'm working with all the meats and sauces.
0:07:21 > 0:07:25So this is actually one of my favourite things to do, cook meat!
0:07:25 > 0:07:26- That's handy, isn't it!- Yeah!
0:07:32 > 0:07:34So you're well and truly under way now, Louisa.
0:07:34 > 0:07:36- Yep.- What's your plan?
0:07:36 > 0:07:38I'm going to make a red wine sauce.
0:07:38 > 0:07:41I'm going to use some of the blackberries over there.
0:07:41 > 0:07:43- Pickled beetroot.- OK.
0:07:43 > 0:07:45And what's the legs and wings in the oven for?
0:07:45 > 0:07:48I'm just roasting them off, I'm just going to chuck them into my sauce,
0:07:48 > 0:07:50just to enhance the flavour of the pigeon.
0:07:52 > 0:07:53You've had five minutes.
0:07:56 > 0:07:59- What are you making now, Louisa?- I'm just making a pickle liquor to put
0:07:59 > 0:08:02- my beetroots in.- Do you enjoy creating dishes?
0:08:02 > 0:08:04I do, I really enjoy creating my own dishes.
0:08:04 > 0:08:06It's what cheffing's all about.
0:08:06 > 0:08:09Trying out new things and having fun and experimenting.
0:08:12 > 0:08:14You seem pretty comfortable.
0:08:14 > 0:08:17I really enjoy what I doing, so I'm just really happy to be here today.
0:08:20 > 0:08:23Once that's got a nice bit of colour on it, I'm going to get it in the
0:08:23 > 0:08:26oven and rest it. I'm going to use the same pan to fry my offal right
0:08:26 > 0:08:29- at the end.- You've got just over five minutes left.
0:08:30 > 0:08:32- Thank you.- You're going to get it all done?
0:08:32 > 0:08:33Yep.
0:08:36 > 0:08:37What did you just put in your sauce?
0:08:37 > 0:08:39I put a little bit of allspice in there.
0:08:41 > 0:08:42Final minute.
0:08:54 > 0:08:56- Are you done?- Yep.
0:08:58 > 0:09:03Louisa has served the pigeon breast with fried pigeon heart,
0:09:03 > 0:09:07wilted spinach, pickled beetroots, blackberries,
0:09:07 > 0:09:09grated chocolate, and a red wine
0:09:09 > 0:09:13sauce flavoured with prunes and allspice.
0:09:13 > 0:09:14Looking at what you've given us,
0:09:14 > 0:09:18it shows that you have worked with these ingredients.
0:09:18 > 0:09:20The things on this plate make sense.
0:09:27 > 0:09:30I find the pigeon breast overcooked and too tense.
0:09:30 > 0:09:32It should be really cooked on the crown.
0:09:32 > 0:09:34Don't cut it up into little square pieces.
0:09:36 > 0:09:38But you've shown great organisation skills,
0:09:38 > 0:09:40you looked very much in control.
0:09:40 > 0:09:41This is a good sign.
0:09:41 > 0:09:44This is your first dish, and it's not a bad attempt,
0:09:44 > 0:09:46to be honest with you. And you're only 22.
0:09:47 > 0:09:50Your pigeon breast is soft, you've got sweet flavours on there,
0:09:50 > 0:09:52it's nicely seasoned.
0:09:52 > 0:09:55I think once you start to calm down a little bit,
0:09:55 > 0:09:56you're going to be absolutely fine.
0:09:56 > 0:09:58Thank you.
0:09:58 > 0:10:03I'd like you to go away from here and come back with a little bit more
0:10:03 > 0:10:07calm and just focus on that dish that you're going to cook for us.
0:10:07 > 0:10:10Give us the best dish that you've cooked in a long time.
0:10:10 > 0:10:12- That's what we want to see. - Thank you very much.
0:10:18 > 0:10:21I can't believe I overcooked my meat, man.
0:10:21 > 0:10:23That's horrible.
0:10:23 > 0:10:27The time went so quickly, I was just rushing everything.
0:10:27 > 0:10:28It just goes so quick.
0:10:31 > 0:10:3526-year-old Jack is currently working as a junior sous-chef in
0:10:35 > 0:10:37- East London.- Good socks.
0:10:37 > 0:10:39Thank you.
0:10:40 > 0:10:43It's very meat-focused, what we do here.
0:10:43 > 0:10:47We do a lot of open-fire cooking, over wood and over charcoal,
0:10:47 > 0:10:49so everything tastes amazing.
0:10:52 > 0:10:55I love being a chef because it is engaging and it's interesting,
0:10:55 > 0:10:57and I lose focus quite easily.
0:10:59 > 0:11:01I can't even tell you how excited I am.
0:11:01 > 0:11:04Like, you know, I've watched every episode.
0:11:04 > 0:11:06So, like, for me, this is kind of a dream to finally do it.
0:11:07 > 0:11:09So, yeah, I'm really excited.
0:11:16 > 0:11:18You only have 20 minutes, you're going to have to move quite quick.
0:11:18 > 0:11:20- Yeah.- OK.
0:11:30 > 0:11:32- Jack?- Yes.
0:11:32 > 0:11:35- What's your plan?- The pigeon, I'm going to roast on the crown.
0:11:35 > 0:11:37The offal's going to go through the sauce as well.
0:11:37 > 0:11:39Accompanied by...?
0:11:39 > 0:11:42I think I'm going to go probably for mushrooms.
0:11:42 > 0:11:45I'm not too sure yet, I'm still going to make it up as I go along.
0:11:52 > 0:11:54How did you become a chef in the first place?
0:11:54 > 0:11:58Growing up, my mum never used a cook that well, so I'd do meals for me,
0:11:58 > 0:12:01my brother and her, while she was at work.
0:12:01 > 0:12:02Like, after I got back from school.
0:12:08 > 0:12:10I don't know why I'm so nervous.
0:12:10 > 0:12:12And your lucky socks aren't helping?
0:12:12 > 0:12:15I don't know if they're lucky yet, we're going to find out.
0:12:17 > 0:12:18You're halfway.
0:12:20 > 0:12:23Jack, what's your dream?
0:12:23 > 0:12:27I want a restaurant/micro-bakery,
0:12:27 > 0:12:31where I can spend all day baking bread, listening to music.
0:12:31 > 0:12:34Who's going to run the restaurant if you're listening to music,
0:12:34 > 0:12:36baking bread all day?
0:12:36 > 0:12:39- I don't know.- You aspire to be a cookery hippie.
0:12:39 > 0:12:42That is pretty much the vibe that I'm going for at the moment.
0:12:42 > 0:12:45Like, a bit of reggae, a bit of cooking,
0:12:45 > 0:12:47and just live the hippie lifestyle in London.
0:12:47 > 0:12:49- MONICA:- Let us know how that turns out!
0:12:49 > 0:12:50GREGG LAUGHS
0:12:50 > 0:12:53I think it's every chef's dream, to be honest.
0:12:53 > 0:12:56Or maybe it's not, maybe some people just love the pressure and the buzz
0:12:56 > 0:12:57- of it.- It's all about the pain, Jack.
0:12:57 > 0:12:59You've got to go through pain.
0:12:59 > 0:13:01It's all pain.
0:13:01 > 0:13:03- Trust me!- You've got that to look forward to!
0:13:03 > 0:13:05Can't wait!
0:13:05 > 0:13:06LAUGHTER
0:13:12 > 0:13:14Yeah!
0:13:15 > 0:13:18You've got 60 seconds, you've got to get that pigeon done,
0:13:18 > 0:13:20- you've got to get it on a plate. - Yeah.
0:13:30 > 0:13:31Well done.
0:13:33 > 0:13:38Jack's pigeon is served with fried mushrooms and spinach,
0:13:38 > 0:13:43and a sauce made from port, Madeira, offal and chocolate.
0:13:44 > 0:13:48- How was that?- It was a lot more nerve-racking than I thought it was
0:13:48 > 0:13:49- going to be.- Do you wish we had some
0:13:49 > 0:13:52- reggae music playing in the background?- I wish that.
0:13:53 > 0:13:58OK. You didn't trim the neck end of the bird.
0:13:58 > 0:14:01You see, there's a pocket of blood, which is an issue.
0:14:01 > 0:14:04Great to see you used the bones to make your sauce, and I really liked,
0:14:04 > 0:14:06when you were finishing the sauce,
0:14:06 > 0:14:08you chopped the offal up and dropped that in.
0:14:15 > 0:14:17It's not a great-looking dish.
0:14:17 > 0:14:18The breasts are slightly under.
0:14:18 > 0:14:20However, I love your sauce.
0:14:20 > 0:14:22It is rich and it's deep and it's
0:14:22 > 0:14:24slightly sweet, and I really like it.
0:14:24 > 0:14:26- I really like it.- Thank you.
0:14:27 > 0:14:31It may look a bit like a dog's dinner, but, wow, does it taste good.
0:14:31 > 0:14:34The dish, without a doubt, has got problems running through it.
0:14:34 > 0:14:37So what I'm going to say to you is a little bit of advice, Jack.
0:14:37 > 0:14:40Do you know the guy that you want to become in the bakery?
0:14:40 > 0:14:44Just forget about him for a few weeks, and start getting focused.
0:14:44 > 0:14:46And you know what? You could go a long way.
0:14:49 > 0:14:51I think these guys are a little bit impressed, Jack.
0:14:51 > 0:14:54- Off you go.- Thank you.
0:14:58 > 0:15:00I think the judges think I'm far too laid-back,
0:15:00 > 0:15:02which they're probably right.
0:15:04 > 0:15:07So, yeah, I think I need to kind of step it up and show that I'm taking
0:15:07 > 0:15:08it seriously.
0:15:10 > 0:15:1529-year-old Peter works as a private chef and also runs a
0:15:15 > 0:15:17vegetarian pop-up.
0:15:21 > 0:15:24I've been a chef for 13 years now.
0:15:24 > 0:15:25My first-ever job was in a
0:15:25 > 0:15:27one-Michelin-starred French restaurant.
0:15:27 > 0:15:30I've since gone on to work in more modern restaurants,
0:15:30 > 0:15:33to two-Michelin-star level.
0:15:33 > 0:15:37For the last three years, I've been a private chef.
0:15:37 > 0:15:40I entered MasterChef to challenge myself.
0:15:40 > 0:15:42I'm confident in my ability.
0:15:42 > 0:15:44I think I can stand out from the rest of the crowd.
0:15:46 > 0:15:49Peter, this is a skills test.
0:15:49 > 0:15:51- I think you'll like this.- OK.
0:15:51 > 0:15:5220 minutes, off you go.
0:16:02 > 0:16:04So when you go to people's houses,
0:16:04 > 0:16:07do you decide what they're having for dinner or do they decide?
0:16:07 > 0:16:10It's a bit of both. I send menu suggestions based on what they've
0:16:10 > 0:16:13requested, and we kind of come to a decision together.
0:16:13 > 0:16:16Some people have staff who serve the meal for them as well.
0:16:16 > 0:16:18Staff?
0:16:18 > 0:16:21- It's like your household.- Yeah, sounds like my house. Well, one wing, anyway.
0:16:28 > 0:16:29So what's the plan for this dish?
0:16:29 > 0:16:32Pigeon's roasting in the oven, carrots are roasting.
0:16:32 > 0:16:35I'm just going to cook the cavolo nero in a bit of butter emulsion,
0:16:35 > 0:16:38and I'm going to sear off the offal in the other pan.
0:16:38 > 0:16:39And then when the pigeon comes out,
0:16:39 > 0:16:42I'm going to make a little quick sauce in that pan.
0:16:54 > 0:16:56You seem a little bit more nervous now than you did when you started.
0:16:56 > 0:16:59It's gone backwards a little bit. No, it'll all come together, though.
0:17:02 > 0:17:04Peter, you have five minutes left, all right?
0:17:23 > 0:17:25Well done.
0:17:27 > 0:17:33Peter has served pigeon roasted on the crown and caramelised in honey,
0:17:33 > 0:17:38with cavolo nero, roasted carrots, fried liver and heart,
0:17:38 > 0:17:41and an apricot and red wine sauce.
0:17:42 > 0:17:44Peter, I'm pleased you cooked the pigeon on the crown,
0:17:44 > 0:17:48but in saying that, the cookery of it was quite rough.
0:17:48 > 0:17:52And then, really oddly, you kept that cooking pan for your sauce,
0:17:52 > 0:17:56yet went on to wipe out all the remaining flavour and the juices
0:17:56 > 0:17:59from the pigeon. But the dish looks OK.
0:17:59 > 0:18:00Thank you.
0:18:11 > 0:18:15What I got was where the sack is under the neck of the pigeon.
0:18:15 > 0:18:17It's not nice, OK?
0:18:18 > 0:18:21The pigeon is cooked well, I'm glad you cooked it on the crown,
0:18:21 > 0:18:24but the carrots, I'm not impressed with.
0:18:24 > 0:18:27So you're a chef that needs to sharpen the edges, Peter.
0:18:27 > 0:18:30Thank you for your criticism, and I'll take it on board.
0:18:30 > 0:18:33It all comes down to the preparation of the pigeon.
0:18:33 > 0:18:36When that's done correctly, the cookery follows.
0:18:36 > 0:18:39Peter, let's see what you can do in the next round.
0:18:39 > 0:18:41Thank you for your feedback, and I'll take it all on board.
0:18:41 > 0:18:44- Thank you.- Don't forget, take it all on board.
0:18:44 > 0:18:45Thank you, Peter.
0:18:51 > 0:18:53It wasn't a complete disaster,
0:18:53 > 0:18:56but definitely didn't quite go according to plan.
0:18:59 > 0:19:01Yeah, I've got a point to prove, I think.
0:19:04 > 0:19:0731-year-old Sayan was born in India,
0:19:07 > 0:19:10and works as a head chef in a Scottish castle hotel.
0:19:14 > 0:19:18I was brought up in an environment in India where everybody cooks,
0:19:18 > 0:19:19and it's like a religion.
0:19:21 > 0:19:23Life being a chef is quite hard.
0:19:23 > 0:19:28Obviously there are good times, there are bad times.
0:19:28 > 0:19:31But if you're only passionate about food,
0:19:31 > 0:19:33that's the best thing you can do.
0:19:33 > 0:19:36As soon as you wear the uniform, I just feel like Superman.
0:19:39 > 0:19:42Finally, I'm quite settled in my life,
0:19:42 > 0:19:46and now I've got time to do something more than just be a chef in a hotel.
0:19:47 > 0:19:49Absolutely ready for it.
0:19:51 > 0:19:53Sayan, how are you feeling?
0:19:53 > 0:19:56- A bit nervous, yeah.- We understand that perfectly.
0:19:56 > 0:20:00Right, you have got 20 minutes, off you go.
0:20:12 > 0:20:14So what's the plan?
0:20:14 > 0:20:18I'm going to do some boiled carrots, I'll do some mushrooms as well,
0:20:18 > 0:20:20and some cavolo nero,
0:20:20 > 0:20:23and sauce on the pan, which I'm going to do the pigeon.
0:20:23 > 0:20:26What type of sauce are you going to make?
0:20:26 > 0:20:28Just a simple reduction of the jus.
0:20:35 > 0:20:37So are you using just one of the
0:20:37 > 0:20:40- pigeon breasts?- Yeah, one of the pigeon breasts.
0:20:42 > 0:20:44You're halfway, Chef,
0:20:44 > 0:20:47but you can probably tell that because you have a very big watch.
0:20:51 > 0:20:53Did you train in Scotland?
0:20:53 > 0:20:55- I trained in India.- Where in India?
0:20:55 > 0:21:00Calcutta. I grew up cooking with my mum and grandmum.
0:21:00 > 0:21:03- Is Mum a good cook? - Yeah, she's best.
0:21:03 > 0:21:05I cannot even match her.
0:21:09 > 0:21:12Sayan, I've noticed you've just chosen some black pudding.
0:21:12 > 0:21:16- What are you going to do with it? - I'm going to pan-fry the black pudding as well.- All right.
0:21:16 > 0:21:19- So the dish is still developing. - Yes, as I go, something like that.
0:21:25 > 0:21:27You have two and a half minutes, all right?
0:21:27 > 0:21:28- Yeah.- Come on.
0:21:38 > 0:21:4030 seconds.
0:21:40 > 0:21:41The quickest cabbage ever.
0:21:44 > 0:21:46- Finished?- Finished.
0:21:46 > 0:21:48Well done.
0:21:50 > 0:21:54Sayan has cooked one of the pigeon breasts off the bone with the liver,
0:21:54 > 0:21:58black pudding, cavolo nero, roasted carrots,
0:21:58 > 0:22:01mushrooms, and a port sauce.
0:22:03 > 0:22:05Sayan, you took one of the pigeon breasts off.
0:22:05 > 0:22:07It would have been good to at least take both of them off.
0:22:07 > 0:22:10So you've got a whole carcass of a bird there,
0:22:10 > 0:22:14and you could have used parts of it, winglets, legs, to make your sauce.
0:22:22 > 0:22:24I like your presentation. It's quite a pretty plate.
0:22:24 > 0:22:26But there's no real sauce to speak of.
0:22:26 > 0:22:28The good addition was the black pudding,
0:22:28 > 0:22:31because that gave a sweetness and an earthiness and a richness that that
0:22:31 > 0:22:34sauce should've been giving.
0:22:34 > 0:22:35Give me more black pudding!
0:22:38 > 0:22:41I'm really surprised at how tender the pigeon breast is for the way in
0:22:41 > 0:22:44which you cooked it. The carrots got a nice flavour once you'd
0:22:44 > 0:22:46caramelised them in the pan.
0:22:46 > 0:22:49But what we're lacking here is a good-flavoured sauce.
0:22:50 > 0:22:53You need to bring in more flavour into your dish, Sayan.
0:22:53 > 0:22:55We'll see you in the next round, thank you.
0:23:03 > 0:23:06I didn't expect it to be, you know, that intense.
0:23:07 > 0:23:09But, yeah, should be better.
0:23:13 > 0:23:1625-year-old David was born in Brazil,
0:23:16 > 0:23:20but now is a head pastry chef of a cocktail and dessert bar in
0:23:20 > 0:23:22Central London.
0:23:24 > 0:23:27I decided to be a chef because my father is a baker,
0:23:27 > 0:23:28and his father was a baker.
0:23:30 > 0:23:33I still remember the smell of bread when I was a child.
0:23:35 > 0:23:38Now I'm a pastry chef. When I'm planning to do a dessert,
0:23:38 > 0:23:41I just want to play with people's minds,
0:23:41 > 0:23:43then to enjoy every single moment.
0:23:45 > 0:23:48I'm a very ambitious chef.
0:23:48 > 0:23:51A dream come true for me would be the first chef to get
0:23:51 > 0:23:54one Michelin star just doing desserts.
0:23:58 > 0:24:01David, have you prepared pigeon before and cooked it?
0:24:01 > 0:24:02- Once.- Once?
0:24:02 > 0:24:04- Yeah.- OK, your lucky day.
0:24:04 > 0:24:06Today's your second.
0:24:06 > 0:24:08David, 20 minutes.
0:24:08 > 0:24:09Off you go, Chef.
0:24:25 > 0:24:27Your pigeon's in, and you've only had five minutes.
0:24:27 > 0:24:29Yeah.
0:24:29 > 0:24:31Right, David, what's the plan?
0:24:31 > 0:24:32Roasting the pigeon on the crown.
0:24:32 > 0:24:36- Yeah.- And then I'll make a sauce with stock, some cream, some butter,
0:24:36 > 0:24:41- and then I'm serving some mushrooms and carrots and beetroots.- OK.
0:24:48 > 0:24:50Though you're a pastry chef,
0:24:50 > 0:24:53you've spent some time in the hot kitchen, though?
0:24:53 > 0:24:54Yes, just a little time.
0:24:54 > 0:24:58When I was working back in Brazil, I used to be a sous-chef.
0:24:58 > 0:25:01When did you last work in the savoury section, then?
0:25:01 > 0:25:03Two years ago.
0:25:05 > 0:25:07If you've not spent a great deal of time in the kitchen...
0:25:07 > 0:25:10- Yeah.- ..you've really put yourself under a huge challenge here,
0:25:10 > 0:25:12- haven't you?- Yes, definitely.
0:25:12 > 0:25:15There's no point doing something if there is no challenges in it.
0:25:15 > 0:25:16- Oof, you can say that.- Yeah.
0:25:16 > 0:25:19- I'm going to let you carry on cooking, then.- Yeah.
0:25:26 > 0:25:28Get yourself another tray to put that on.
0:25:38 > 0:25:39Ah-ah-ah-ah.
0:25:44 > 0:25:46Seven minutes left to poison us.
0:25:47 > 0:25:50- How's that looking?- It's looking all right.
0:25:50 > 0:25:51Just finish off on the pan.
0:25:59 > 0:26:01You've got just 60 seconds, all right?
0:26:09 > 0:26:10- All done?- Yes.
0:26:13 > 0:26:19David has served the pigeon breast and heart with carrots, mushrooms,
0:26:19 > 0:26:21pickled beetroot, and a cream sauce.
0:26:24 > 0:26:27David, it's obvious to me, and I'm not a chef,
0:26:27 > 0:26:31that you don't have a great deal of experience when it comes to prepping
0:26:31 > 0:26:36the pigeon. Some of your work practices were bothering me.
0:26:36 > 0:26:39The use of the same board for raw meat and raw vegetables.
0:26:39 > 0:26:42This is a basic health and safety issue.
0:26:51 > 0:26:52You've put a plate of food up.
0:26:52 > 0:26:55It's pretty.
0:26:55 > 0:26:58But that's about it. Carrots are on the hard side,
0:26:58 > 0:27:00they're not peeled, they're not trimmed.
0:27:00 > 0:27:03The beetroot is too hard, there's no flavour to it.
0:27:03 > 0:27:05The pigeon is not great practice at all.
0:27:08 > 0:27:09It's not a good start, I just hope
0:27:09 > 0:27:11you can pull it back in the next round.
0:27:13 > 0:27:17David, I'm hoping for your sake and ours that you've got a cracking
0:27:17 > 0:27:20dessert in the next round. Off you go, Chef.
0:27:29 > 0:27:31Devastated.
0:27:31 > 0:27:33Very upset with myself.
0:27:40 > 0:27:43Last up is 29-year-old Brett,
0:27:43 > 0:27:46who develops desserts for a major UK supermarket.
0:27:48 > 0:27:52My background as a chef has been fine dining, three Rosette, one Michelin -
0:27:52 > 0:27:55hotels and restaurants across the West Midlands.
0:27:56 > 0:28:00I've got a young family, so just moved into development for a better
0:28:00 > 0:28:01work-life balance, really.
0:28:04 > 0:28:09That's pretty much how I managed to end up making cheesecakes.
0:28:09 > 0:28:12The skills test probably worries me the most, because it's hit and miss.
0:28:12 > 0:28:15You could either get something which you know and breeze through,
0:28:15 > 0:28:18or you could have something you've never heard of.
0:28:18 > 0:28:20And then where do you go from there, really?
0:28:20 > 0:28:22HE CHUCKLES
0:28:25 > 0:28:27Brett, welcome to MasterChef.
0:28:27 > 0:28:30- You feeling OK?- I'm very well, thank you, how are you?
0:28:30 > 0:28:32- How's your nerves?- Erm, OK, I think.
0:28:32 > 0:28:33Over to you, Chef. Let's go.
0:28:41 > 0:28:43Brett, what's the plan for your pigeon?
0:28:43 > 0:28:45So, for the pigeon, I'm going to roast the crown.
0:28:45 > 0:28:48I'm going to use the legs and the wings to make the sauce,
0:28:48 > 0:28:50and then I'm going to do some beetroots, some blackberries,
0:28:50 > 0:28:53some dandelion leaves with it, possibly.
0:28:53 > 0:28:54Mmm. Love a dandelion.
0:28:55 > 0:28:58How long do you normally take to roast the pigeon on the crown?
0:28:58 > 0:29:00Around 8-10 minutes.
0:29:07 > 0:29:09Brett, you look pretty comfortable, Chef.
0:29:09 > 0:29:11Yeah. I'm a little bit nervous, but...
0:29:11 > 0:29:14You're now developing a dish, so you should be really at home here.
0:29:14 > 0:29:18Yeah, I suppose so, when you look at it like that.
0:29:21 > 0:29:24Your career seems pretty sorted, why MasterChef?
0:29:25 > 0:29:27A challenge. Obviously, working in development,
0:29:27 > 0:29:30the food we are doing isn't as restauranty as I'm used to,
0:29:30 > 0:29:33so it's nice just to get back in the kitchen.
0:29:33 > 0:29:36And you thought you'd choose THIS kitchen?
0:29:36 > 0:29:38I've worked in kitchens. I thought, "Why not?"
0:29:41 > 0:29:43Look at that! That's what we like.
0:29:47 > 0:29:50You've put your bird in, and you've only got eight minutes to go.
0:29:50 > 0:29:54- Yes.- And you said it would take eight minutes to cook it.
0:29:54 > 0:29:57Yes. Maybe should have got that in a little bit sooner.
0:30:02 > 0:30:04Give me a rundown of what you've got left to do.
0:30:04 > 0:30:05I'm waiting for everything to cook.
0:30:05 > 0:30:07Good answer.
0:30:09 > 0:30:11Come on, Brett.
0:30:18 > 0:30:20Wish you'd have got it in sooner, now, don't you?
0:30:20 > 0:30:22Uh, yes.
0:30:25 > 0:30:28That's it, Brett. You're on borrowed time here, Chef.
0:30:33 > 0:30:34- All done?- All done.
0:30:36 > 0:30:38Nick of time.
0:30:38 > 0:30:39Thank you.
0:30:41 > 0:30:44Brett has cooked the pigeon on the crown and served it with the liver,
0:30:44 > 0:30:48poached beetroot, a dandelion and endive salad,
0:30:48 > 0:30:50and a pigeon and blackberry sauce.
0:30:51 > 0:30:53I think it looks OK.
0:30:53 > 0:30:54Definitely seen much worse.
0:31:01 > 0:31:04I like that you cooked the bird on the crown.
0:31:04 > 0:31:07But you left it to the last eight minutes to sort of get it in oven.
0:31:07 > 0:31:10But good to see you sort of put it back in the pan to try and sort of help
0:31:10 > 0:31:13- it along.- I love the cooking of the pigeon.
0:31:13 > 0:31:15The way you coloured it, and the seasoning,
0:31:15 > 0:31:18and that love that you showed for it, butter inside, spot on.
0:31:18 > 0:31:21- Thank you.- Love the little salad on the dish.
0:31:21 > 0:31:23Love the fruit. Really like the sauce.
0:31:23 > 0:31:25Everything could have done with just a touch longer.
0:31:25 > 0:31:29Basically, Brett, you need to speed up, mate.
0:31:29 > 0:31:30Good job, very, very good.
0:31:30 > 0:31:32Great start in the kitchen, Brett.
0:31:32 > 0:31:34- Thank you.- Well done.
0:31:34 > 0:31:36We'll keep a close eye on you in the next round.
0:31:36 > 0:31:38- Well done.- Thank you.
0:31:44 > 0:31:47Good lad. Yeah, yeah, yeah, yeah.
0:31:47 > 0:31:48Yeah!
0:31:51 > 0:31:53I should have managed my time better.
0:31:53 > 0:31:55But I'm really pleased, actually.
0:31:55 > 0:31:57I think it went OK.
0:32:06 > 0:32:09Looking back at these six, I think we had a pretty decent standard.
0:32:09 > 0:32:12A couple of chefs who I've been pleased about today,
0:32:12 > 0:32:17and there's really one chef that has got a serious point to prove in the
0:32:17 > 0:32:21- next round.- Can I give you my tip as a dark horse to keep a close eye on?
0:32:21 > 0:32:24- Go on.- Louisa.
0:32:24 > 0:32:27I think she's got real passion and drive.
0:32:27 > 0:32:29Overall, interesting group of chefs.
0:32:29 > 0:32:31I can't wait to see what they do next, though.
0:32:31 > 0:32:33I'm curious and I think they can
0:32:33 > 0:32:35bring something more to the next round.
0:32:50 > 0:32:52Good to see you back in the kitchen.
0:32:52 > 0:32:55The skills test is always a tough challenge.
0:32:55 > 0:32:57But now it's the signature dish.
0:32:57 > 0:33:00It's all about you. You're going to have to give it your best shot.
0:33:00 > 0:33:03Some of you have got to focus,
0:33:03 > 0:33:07you've got to dig deep and show us that you mean business.
0:33:07 > 0:33:08It's over to you now, Chefs.
0:33:08 > 0:33:10This is your recipe, this is your food,
0:33:10 > 0:33:14it's a real chance for you to really show your class.
0:33:14 > 0:33:17At the end of this, three of you will be staying in the competition,
0:33:17 > 0:33:19but three of you will be going home.
0:33:19 > 0:33:22One hour, 15 minutes.
0:33:22 > 0:33:23Off you go.
0:33:39 > 0:33:43I think my time management is my major concern at the moment.
0:33:43 > 0:33:47Just because I am by nature quite a laid-back person.
0:33:47 > 0:33:50So I've just got to go out kind of all guns blazing.
0:33:54 > 0:33:57So I'm doing guinea fowl saltimbocca.
0:33:57 > 0:34:01Saltimbocca, I believe in Italian translates to "jump in the mouth".
0:34:01 > 0:34:04It's an old dish that's traditionally done with veal.
0:34:04 > 0:34:06- You're using guinea fowl.- Yeah.
0:34:06 > 0:34:10- OK.- With a pan of classic French-braised peas, lettuce and onions.
0:34:10 > 0:34:12And just some chips on the side,
0:34:12 > 0:34:14cos I wanted it to be a bit personal,
0:34:14 > 0:34:16and for me, I love Sunday dinners,
0:34:16 > 0:34:18and I loved growing up with chicken and chips.
0:34:18 > 0:34:21So this is kind of reminiscent of that.
0:34:21 > 0:34:24Is it elegant, is it smart, or is it Sunday lunch?
0:34:24 > 0:34:26It's not a Sunday lunch round your nan's house.
0:34:26 > 0:34:30But it should definitely give you those vibes of a lazy Sunday lunch.
0:34:30 > 0:34:33I'm just wondering how sexy chicken and chips has got to be to get you
0:34:33 > 0:34:36- through.- So am I, but we're going to find out.
0:34:36 > 0:34:39Sock it to them.
0:34:39 > 0:34:43Jack's dish, he says, is a take on a nice sort of Sunday roast with the
0:34:43 > 0:34:46addition of chips.
0:34:48 > 0:34:50I like the sound of it.
0:34:50 > 0:34:53This, however, has still got to look refined,
0:34:53 > 0:34:55no matter how laid-back Jack makes it.
0:35:02 > 0:35:04So I'm doing three different cuts of lamb.
0:35:04 > 0:35:06Lamb cannon, which is going to be sous-vide.
0:35:07 > 0:35:11I'm doing the braised neck, which needs to be melt in the mouth.
0:35:11 > 0:35:13And I'm going to do the sweetbreads,
0:35:13 > 0:35:17which are going to be lightly poached and then breadcrumbed and deep-fried.
0:35:17 > 0:35:20I think all three elements of the lamb are critical.
0:35:21 > 0:35:23I just need to make sure I absolutely nail it.
0:35:25 > 0:35:28The intriguing part about this dish is the romesco sauce.
0:35:28 > 0:35:32Nice pepper sauce, a bit of warmth is what I want through this.
0:35:33 > 0:35:36And then there's some charred leeks to go with it.
0:35:36 > 0:35:38I like the sounds of his dish,
0:35:38 > 0:35:41I like his attitude and that he wants to prove to us that he's a
0:35:41 > 0:35:43chef to be reckoned with.
0:35:48 > 0:35:51What is it about this that's going to make us fall in love with it?
0:35:51 > 0:35:54I'm doing three different cuts of lamb, cooked three different ways,
0:35:54 > 0:35:55so they all need to be cooked very well.
0:35:55 > 0:35:58I think all the flavours definitely work and hopefully I can deliver a
0:35:58 > 0:36:01very well-balanced dish, which all three of you enjoy.
0:36:01 > 0:36:04Have any of your private clients eaten this dish before?
0:36:04 > 0:36:07I have not served this dish as it is, but I have done sort of variations.
0:36:07 > 0:36:09This is a special MasterChef dish, is it?
0:36:09 > 0:36:10It is, yes. Just for you.
0:36:20 > 0:36:23Sayan is cooking us a sea trout dish.
0:36:23 > 0:36:26And he's serving it with two different purees.
0:36:26 > 0:36:28A potato puree...
0:36:30 > 0:36:32..and a pea puree.
0:36:33 > 0:36:36I can see how this dish is going to look, very colourful.
0:36:36 > 0:36:38Sounds very simple.
0:36:38 > 0:36:40I hope it's not too simple.
0:36:43 > 0:36:46You said in the skills test, Sayan, that you loved meat,
0:36:46 > 0:36:48you loved the flavours of home,
0:36:48 > 0:36:51and yet you're doing everything that is the opposite of what you love.
0:36:51 > 0:36:54I think that MasterChef is all about challenging yourself.
0:36:54 > 0:36:56- Yeah, but not right now!- No, I know.
0:36:56 > 0:36:59Are we going to get to see any spices in your cookery,
0:36:59 > 0:37:02a little bit of Mother's food?
0:37:02 > 0:37:03The only spice I've got is nutmeg,
0:37:03 > 0:37:05which I'm going to use for the spinach.
0:37:05 > 0:37:08Is that it? Nutmeg?
0:37:08 > 0:37:11- I was expecting some of Mum's flavours of Calcutta.- Yeah.
0:37:11 > 0:37:14You've been in Scotland too long, Sayan.
0:37:14 > 0:37:15I think so, yeah.
0:37:18 > 0:37:21My style of cooking is very simple.
0:37:21 > 0:37:23Very colourful.
0:37:23 > 0:37:26Tried this dish many times, and it really works.
0:37:26 > 0:37:28Yeah, I think the judges will love it.
0:37:32 > 0:37:3340 minutes have gone.
0:37:34 > 0:37:37That means you've got 35 minutes left, please.
0:37:39 > 0:37:42Brett, as a development chef in pastry,
0:37:42 > 0:37:46I'm a little bit surprised to see you chopping up cauliflower.
0:37:46 > 0:37:49Well, I wanted to show you that I'm not just all about pastry,
0:37:49 > 0:37:52that I also know how to cook savoury food as well.
0:37:52 > 0:37:55So, I'm doing roasted rump of beef and then with that I'm doing a
0:37:55 > 0:37:57unconventional cauliflower cheese,
0:37:57 > 0:38:00so I'm going to roast cauliflower and then I'm just going to pipe
0:38:00 > 0:38:04a truffle cheese into the little crevices. And then it's got a
0:38:04 > 0:38:07bone marrow and breadcrumb sort of crumb to go with it.
0:38:07 > 0:38:08Oh, mate, tell you what,
0:38:08 > 0:38:12you can sprinkle your cheese into my little crevices any time you like,
0:38:12 > 0:38:15son, especially if you've got a bit of truffle as well!
0:38:15 > 0:38:17You've got a lot to do in an hour and 15.
0:38:17 > 0:38:19- Yeah.- Is it doable, Brett?
0:38:19 > 0:38:24I've done it before so there's no reason why I can't do it again.
0:38:24 > 0:38:29I love the sound of Brett's dish here today but my attention has been
0:38:29 > 0:38:31caught by the cauliflower cheese.
0:38:33 > 0:38:37It's got truffle, bone marrow, cheese and cauliflower.
0:38:37 > 0:38:38If this works out,
0:38:38 > 0:38:42possibly one of the best cauliflower and cheese I've had in a while.
0:38:43 > 0:38:45It's essentially like a Sunday roast, isn't it?
0:38:45 > 0:38:49It's just roast beef and cauliflower cheese.
0:38:49 > 0:38:51It's all going to be down to the cooking of the beef,
0:38:51 > 0:38:54that's the real hero, and then the cauliflower cheese to really do its thing.
0:38:54 > 0:38:57And then everything else hopefully should be plain sailing.
0:39:02 > 0:39:04You've got 20 minutes left, OK?
0:39:04 > 0:39:06Just 20 minutes.
0:39:13 > 0:39:15- Tell us about your dish.- So,
0:39:15 > 0:39:18I'm going to be cooking Welsh Wagyu cooked two ways.
0:39:18 > 0:39:21I'm doing a Denver cut and I'm going to be doing a rib-eye also.
0:39:21 > 0:39:24So I'm going to sous-vide the rib-eye and I'm going to put my Denver
0:39:24 > 0:39:27in the pressure cooker and then I'm going to glaze it with a miso glaze.
0:39:27 > 0:39:31I'm doing salt-baked kohlrabi, red-wine poached carrots.
0:39:31 > 0:39:33I'm going to make an aniseed sauce.
0:39:33 > 0:39:36I'm going to also make a carrot puree.
0:39:36 > 0:39:38I'm going to do some shiitake mushrooms,
0:39:38 > 0:39:41asparagus, and some radish just to kind of refresh the plate.
0:39:41 > 0:39:43- Whoa!- Is that it?
0:39:44 > 0:39:46- I believe so. - Hang on a minute.
0:39:46 > 0:39:49I'm a little bit lost at the moment, I'm not going to lie to you.
0:39:49 > 0:39:52It sounds like you've got a lot going on, that's why.
0:39:52 > 0:39:55I really want to prove to you guys that I can cook a good sauce and a
0:39:55 > 0:39:58good bit of meat cos in my last round I didn't do so well, so I really hope that I
0:39:58 > 0:39:59can show you that today.
0:40:05 > 0:40:09Louisa seems very determined and I love that about her attitude.
0:40:11 > 0:40:16She has a lot of work and also some very strong flavours on her plate of
0:40:16 > 0:40:20food. If this works, it will be amazing.
0:40:25 > 0:40:28It would mean the world to me if the judges gave me good feedback.
0:40:28 > 0:40:30It would build my confidence as a chef.
0:40:30 > 0:40:33It's a lot to get done, but I have practised it.
0:40:33 > 0:40:36I really want to push myself and take risks and that's why I'm here.
0:40:43 > 0:40:45I need to make sure that my dessert's perfect.
0:40:45 > 0:40:47If I don't get it bang-on,
0:40:47 > 0:40:51I won't have a chance to stay in the competition.
0:40:51 > 0:40:53I don't want to go home today.
0:40:56 > 0:40:59David, that was a bit of a rough skills test, wasn't it?
0:40:59 > 0:41:01- Yes, Chef.- How you feeling?
0:41:01 > 0:41:04A bit nervous that I have a point to prove, definitely.
0:41:04 > 0:41:07Well, I can see that you're doing a dessert,
0:41:07 > 0:41:09which does please me, because that's what you do every day.
0:41:09 > 0:41:11What is your dessert?
0:41:11 > 0:41:14My dessert is a take on strawberries and cream.
0:41:14 > 0:41:18Basically, I'm tempering some white chocolate and then we end up with a
0:41:18 > 0:41:19white chocolate ring.
0:41:19 > 0:41:22And inside this ring, I'm going to have two layers of cake.
0:41:22 > 0:41:26There's going to be a crunchy cake and a soft cake made with olive oil.
0:41:26 > 0:41:29And then I have vanilla Chantilly in the middle, and then I
0:41:29 > 0:41:32have different kind of strawberries to go with it.
0:41:32 > 0:41:34It's do or die. It needs to be outstanding.
0:41:36 > 0:41:37I love it! I love it!
0:41:40 > 0:41:42Tempering white chocolate in any kitchen is difficult,
0:41:42 > 0:41:44let alone this one.
0:41:45 > 0:41:47Under this pressure, in this heat,
0:41:47 > 0:41:51I'm intrigued to see if he can pull himself back and deliver
0:41:51 > 0:41:52something special.
0:41:54 > 0:41:57I'm really going for it, this place is not safe at all.
0:41:57 > 0:42:00I'm going to temper chocolate.
0:42:00 > 0:42:03It is the hardest part of this dish.
0:42:03 > 0:42:06If I don't get it right, I might finish with nothing on the plate.
0:42:09 > 0:42:13Guys, you've got only three minutes and I can see a lot of empty plates.
0:42:29 > 0:42:31One minute left.
0:42:35 > 0:42:38One or two of you are in a bit of trouble here.
0:42:45 > 0:42:47Stop! Time's up.
0:42:56 > 0:42:59First up is Brett.
0:42:59 > 0:43:03His signature dish is roasted rump of beef with pomme puree,
0:43:03 > 0:43:05blackened Roscoff onions,
0:43:05 > 0:43:10cavolo nero, and a cauliflower cheese with truffle and bone marrow,
0:43:10 > 0:43:14topped with breadcrumbs. And a beef and Madeira sauce.
0:43:21 > 0:43:23Overall, I like the dish a lot.
0:43:23 > 0:43:25I think the beef is beautifully cooked.
0:43:25 > 0:43:27I love the pomme puree.
0:43:27 > 0:43:29The cauliflower, I think is absolutely delicious.
0:43:31 > 0:43:32I think you've conjured up some
0:43:32 > 0:43:35really, really good flavours and textures.
0:43:35 > 0:43:36I love your sauce.
0:43:36 > 0:43:38Sweet, sticky, shiny.
0:43:38 > 0:43:43That cauliflower, mate, you had me over at the first mouthful of that.
0:43:43 > 0:43:49Truffle, bone marrow, meaty, heady, I think it's lovely.
0:43:49 > 0:43:51Yeah, it's a good dish there, Brett.
0:43:51 > 0:43:52You should be pleased with yourself.
0:43:52 > 0:43:53Thank you.
0:43:55 > 0:43:56I think I've had a good day so far.
0:43:56 > 0:43:58I was happy with what I did, so...
0:43:58 > 0:44:02And to get those sorts of comments, it was great.
0:44:02 > 0:44:06Peter's signature dish is lamb three ways.
0:44:06 > 0:44:11Lamb loin, braised neck and crispy sweetbreads,
0:44:11 > 0:44:15with romesco sauce, grilled leek,
0:44:15 > 0:44:17potato foam
0:44:17 > 0:44:19and a lamb sauce.
0:44:26 > 0:44:30I think the loin is cooked nicely, it's lovely and pink.
0:44:30 > 0:44:36The neck is just falling apart and the sweetbread has got a nice crunch
0:44:36 > 0:44:39to it. It's still got a bit of texture inside.
0:44:39 > 0:44:41However, I find that the meat is
0:44:41 > 0:44:44just screaming for a bit more seasoning.
0:44:44 > 0:44:47But it's a huge step up from your last round, Peter.
0:44:47 > 0:44:51A massive, massive step up and I'm pleased for you.
0:44:51 > 0:44:52Thank you.
0:44:53 > 0:44:56Peter, without a doubt, it's an improvement on your skills test.
0:44:56 > 0:44:59But the romesco sauce lacks depth of flavour.
0:44:59 > 0:45:02And, for me, I don't feel it should really be with this dish at all.
0:45:02 > 0:45:05The large leek is quite difficult to cut.
0:45:05 > 0:45:07I prefer the small leeks.
0:45:07 > 0:45:10So the dish isn't coming together as a whole dish for me.
0:45:12 > 0:45:15I really like all three ways you have done that lamb, I really do.
0:45:15 > 0:45:18I don't want the romesco and the lamb sauce and the puree.
0:45:18 > 0:45:20I think we've got three sauces there and
0:45:20 > 0:45:22it's a little bit muddled for me.
0:45:24 > 0:45:26Mixed feedback.
0:45:26 > 0:45:30I would really like to get great feedback from all three of them.
0:45:30 > 0:45:33So I'm definitely not confident at this stage.
0:45:43 > 0:45:46Jack's signature dish is roasted
0:45:46 > 0:45:49guinea fowl with prosciutto and sage.
0:45:49 > 0:45:54With braised peas, lettuce, onion and tarragon.
0:45:54 > 0:45:58A sauce flavoured with offal and Marsala.
0:45:58 > 0:46:00And a side of chips.
0:46:07 > 0:46:10I've watched you cook twice and it's the second time you've almost run
0:46:10 > 0:46:12out of time. It's resulted in a dish
0:46:12 > 0:46:15that's over-seasoned, too much fat,
0:46:15 > 0:46:18greasy chips and a real strong taste of tarragon.
0:46:19 > 0:46:22These are big lumps of fat I'm taking off that bird.
0:46:22 > 0:46:24No-one wants this on their plate.
0:46:26 > 0:46:28Are you pleased with what you've cooked?
0:46:28 > 0:46:30The execution is not what I wanted.
0:46:30 > 0:46:32I'm shocked.
0:46:33 > 0:46:35I am absolutely shocked at that dish.
0:46:36 > 0:46:38It's roast dinner, at best.
0:46:39 > 0:46:43There's no refinement in this dish whatsoever.
0:46:45 > 0:46:47You're gutted, you're upset, you know...
0:46:47 > 0:46:49And that's not how we want it.
0:46:49 > 0:46:52We want you coming in here to show off what you're all about.
0:46:52 > 0:46:54We're deflated because I don't think you achieved that, Jack.
0:46:56 > 0:46:58Majorly.
0:47:00 > 0:47:04Proper disappointed. Just a bit irritated with myself, really.
0:47:05 > 0:47:08There's no chance I'm staying in the competition after that.
0:47:08 > 0:47:09Not in a million years.
0:47:14 > 0:47:18Sayan has served pan-seared wild trout with sauteed spinach,
0:47:18 > 0:47:24dill mashed potato, beetroot and orange puree, pea puree,
0:47:24 > 0:47:27beetroot powder and dill oil.
0:47:27 > 0:47:29That's a colourful old plate, that is.
0:47:29 > 0:47:30You promised us a bit of colour.
0:47:30 > 0:47:33That is just bouncing off of that plate.
0:47:41 > 0:47:44The fish is slightly over for me, but I like the seasoning on it.
0:47:44 > 0:47:46The skin is nice and crispy.
0:47:46 > 0:47:50The pea puree and the beetroot puree is a little bit lost on the dish.
0:47:50 > 0:47:52I do love the oil, though.
0:47:54 > 0:47:57The fish is going a little dry, for me.
0:47:57 > 0:47:59Your spinach is nicely cooked, and
0:47:59 > 0:48:02your pomme puree is beautifully smooth.
0:48:02 > 0:48:05It just feels a little safe, to me.
0:48:05 > 0:48:07I'd like to see you push yourself a little bit more.
0:48:09 > 0:48:11It works cos it should do.
0:48:11 > 0:48:14But it just lacks excitement.
0:48:14 > 0:48:15It's got a bit of colour to it.
0:48:15 > 0:48:18But, some spinach, some pomme puree and a bit of fish...
0:48:18 > 0:48:20I am looking for a little bit more bells and whistles, Sayan,
0:48:20 > 0:48:22when it's a signature dish round.
0:48:24 > 0:48:26It was definitely better than the first round.
0:48:28 > 0:48:30But I think they wanted me to do a
0:48:30 > 0:48:34little more than what is on the plate.
0:48:34 > 0:48:35Kind of happy.
0:48:37 > 0:48:41David's dessert is his take on strawberries and cream.
0:48:42 > 0:48:46A white chocolate and red cocoa butter ring, filled with olive oil cake,
0:48:46 > 0:48:50olive oil biscuit, strawberries and Chantilly cream.
0:48:50 > 0:48:55With a strawberry gel and a variety of wild strawberries.
0:48:55 > 0:48:57That is beautiful.
0:48:58 > 0:49:02I think it's a lovely presentation, it's summer all over it.
0:49:14 > 0:49:16That is an absolute surprise.
0:49:16 > 0:49:18One mouthful after the other after the other.
0:49:18 > 0:49:21There is salt amongst the strawberries.
0:49:21 > 0:49:22Some of the strawberries are sharp.
0:49:22 > 0:49:25The cream is light and fluffy and not too sweet.
0:49:25 > 0:49:27The sweetness comes from the chocolate.
0:49:27 > 0:49:29Now, I've got this immense problem.
0:49:29 > 0:49:32I've got a guy in front of me who cooks desserts like an angel,
0:49:32 > 0:49:34and can't prepare a pigeon properly.
0:49:36 > 0:49:38David, it's refreshing, it's light.
0:49:38 > 0:49:41I am pleased it's not overly sweet.
0:49:41 > 0:49:44There's nothing special in it, you know, it's strawberries and cream.
0:49:44 > 0:49:46But you have definitely shown some skill.
0:49:46 > 0:49:49This is where your strength is at.
0:49:49 > 0:49:52I'm still concerned, though, about your cooking in a savoury kitchen.
0:49:54 > 0:49:56If I received this in a restaurant,
0:49:56 > 0:49:59I think I would be very disappointed with it.
0:49:59 > 0:50:03It's enjoyable but in my mind it's a cake shop dessert.
0:50:03 > 0:50:04It's not a restaurant dessert.
0:50:06 > 0:50:08I love it. I absolutely love it.
0:50:08 > 0:50:11We'll have an argument about it, us three, later.
0:50:13 > 0:50:14Righto.
0:50:16 > 0:50:19I was expecting to get a full score on this dish.
0:50:19 > 0:50:22I don't know if I'm going to live to fight another day.
0:50:23 > 0:50:25I've done what I could.
0:50:27 > 0:50:29Last up is Louisa.
0:50:29 > 0:50:34Her dish is rib eye of Wagyu beef and miso-glazed Denver cut of beef,
0:50:34 > 0:50:39carrot puree, caramelised baby onions, salt-baked kohlrabi,
0:50:39 > 0:50:43shiitake mushrooms, red-wine poached carrots,
0:50:43 > 0:50:47asparagus, raw mooli, nasturtium,
0:50:47 > 0:50:49and an aniseed sauce.
0:50:49 > 0:50:52Louisa, I think that's one of the prettiest-looking beef dishes I have
0:50:52 > 0:50:54seen in a while.
0:50:54 > 0:50:56Very, very good presentation, Louisa.
0:50:56 > 0:51:00Beautifully put together, and attention to detail is very sharp and clean.
0:51:07 > 0:51:11For me, I'm really enjoying the Wagyu beef.
0:51:11 > 0:51:14It's fatty, it's got all of the natural marbling through it.
0:51:14 > 0:51:18It's delicious. The Denver cut that you have,
0:51:18 > 0:51:21there's so much of that miso, it's a really strong flavour.
0:51:21 > 0:51:23I like the freshness that the
0:51:23 > 0:51:27natural discs of mooli bring to the palate,
0:51:27 > 0:51:30because there's so many strong flavours going on here.
0:51:30 > 0:51:32But you've shown that, you know,
0:51:32 > 0:51:36there's some things about you that pique my curiosity, Louisa.
0:51:36 > 0:51:37Really.
0:51:38 > 0:51:41I really admire the work, and I really admire the skill.
0:51:41 > 0:51:43But, honestly, I'm not sure I could finish it all.
0:51:43 > 0:51:46It's so big, it's so rich, it's so
0:51:46 > 0:51:48meaty, I'm not sure I could finish it.
0:51:50 > 0:51:54Louisa, this is a dish of immense flavour.
0:51:54 > 0:51:57Quite extraordinary what you have brought to the plate.
0:51:57 > 0:52:01I am a big fan of big-flavoured sauces, and I really enjoyed that.
0:52:01 > 0:52:04That's a first-class sauce, with big, big flavour as well.
0:52:04 > 0:52:07You've got a puree of carrot that's like silk.
0:52:07 > 0:52:09You've got crunchy vegetables running through the dish.
0:52:09 > 0:52:12You put yourself under a huge amount of pressure to get this work done,
0:52:12 > 0:52:14and I admire that.
0:52:14 > 0:52:16I really do, and I admire the dish that you have put together.
0:52:16 > 0:52:18You should be very proud of yourself, Louisa.
0:52:18 > 0:52:21- You have done a great job.- Thank you very much.
0:52:21 > 0:52:22- Are you pleased?- I am happy, yep.
0:52:22 > 0:52:24I pushed myself, that's what I wanted to do.
0:52:24 > 0:52:26Next time, if I ever make this dish again,
0:52:26 > 0:52:28I'm definitely going to make it less rich.
0:52:28 > 0:52:30Don't listen to him, I liked it.
0:52:30 > 0:52:32No, no, no, listen to me. You're absolutely right.
0:52:35 > 0:52:38It's so overwhelming to get them kind of comments.
0:52:38 > 0:52:40All of the hard work was worth it, and it all paid off.
0:52:47 > 0:52:51- GREGG:- I feel this has been a day of ups and downs, of twists and turns.
0:52:51 > 0:52:53We got some lovely food today.
0:52:53 > 0:52:57We got some great ideas and some very interesting flavours.
0:52:57 > 0:53:00There are some chefs who had some ground to make up,
0:53:00 > 0:53:01and some surprises as well.
0:53:03 > 0:53:07There was one guy who had a real good-quality skills test, and had a very,
0:53:07 > 0:53:10very good signature dish, as well.
0:53:10 > 0:53:13And that was Brett.
0:53:13 > 0:53:15The rump of beef with that fantastic cauliflower!
0:53:15 > 0:53:17I thought that was delightful.
0:53:17 > 0:53:21That was just an indulgent dish, it was enjoyable to eat.
0:53:21 > 0:53:24I see absolutely no reason why Brett shouldn't go straight through.
0:53:24 > 0:53:27- Yeah, yeah.- I'd like to put one chef through.
0:53:27 > 0:53:28- Who?- Louisa.
0:53:28 > 0:53:31- Interesting.- She was interesting.
0:53:31 > 0:53:33There was a lot I enjoyed about her cooking today.
0:53:33 > 0:53:37She has got a great attitude in the kitchen, as well.
0:53:37 > 0:53:38What do you think?
0:53:38 > 0:53:41Her professionalism was outstanding for her age,
0:53:41 > 0:53:44and for someone so young to deliver a dish with so much detail
0:53:44 > 0:53:47and structure, it's a very, very clever thing to do.
0:53:47 > 0:53:49On today's food, she must go through.
0:53:49 > 0:53:52Actually, she's my chef of the day.
0:53:52 > 0:53:55There is one contestant here, who, it's fair to say,
0:53:55 > 0:53:58had a disaster in his skills test. That was David from Brazil.
0:53:58 > 0:54:01He had a real point to prove in this round.
0:54:01 > 0:54:05Guys, I absolutely loved his dessert, that strawberries and cream,
0:54:05 > 0:54:07I thought was absolutely delicious.
0:54:07 > 0:54:09I wanted so much to like this dessert.
0:54:09 > 0:54:13I thought it looked better than it tasted.
0:54:13 > 0:54:18There was one chef in here today who really disappointed me.
0:54:18 > 0:54:19Disappointed all of us.
0:54:19 > 0:54:21- And that was Jack.- Mm.
0:54:21 > 0:54:23Jack had a decent skills test.
0:54:23 > 0:54:24He had attitude,
0:54:24 > 0:54:28we were waiting for him to come in here and really show off.
0:54:28 > 0:54:32That dish he gave us, with the guinea fowl, it wasn't good.
0:54:32 > 0:54:33It wasn't good at all.
0:54:33 > 0:54:35Jack, without a doubt, was the surprise of the day.
0:54:35 > 0:54:37Not a good plate of food.
0:54:37 > 0:54:39He looks really disappointed in himself.
0:54:39 > 0:54:40We are disappointed for him.
0:54:40 > 0:54:43And unfortunately, I think it's cost him.
0:54:43 > 0:54:45It has cost him. Yeah, he's going home.
0:54:46 > 0:54:51We have got one more place to give and two chefs left to discuss,
0:54:51 > 0:54:53Peter and Sayan.
0:54:53 > 0:54:55It's interesting, because
0:54:55 > 0:54:57all three of us picked out bits of
0:54:57 > 0:55:00Peter's signature dish that we liked,
0:55:00 > 0:55:04and all three of us picked out bits that we were unsure of.
0:55:04 > 0:55:06I liked the cooking of the lamb leg, it was falling apart.
0:55:06 > 0:55:08I thought the loin was nice and pink,
0:55:08 > 0:55:11but everything just lacked a bit of seasoning.
0:55:11 > 0:55:15Sayan's dish was without fault, it just wasn't particularly exciting.
0:55:15 > 0:55:17It was a very safe dish.
0:55:17 > 0:55:20It wasn't a bad dish, but it was definitely safe.
0:55:20 > 0:55:21Does that mean he's not a good cook?
0:55:21 > 0:55:23I don't know. He didn't make any mistakes.
0:55:23 > 0:55:27It was nice! I don't want just nice, I want a bit more than nice.
0:55:28 > 0:55:31It will be a shame to go at this point,
0:55:31 > 0:55:34and I know I can do better than this,
0:55:34 > 0:55:36and I can prove it if I get a chance.
0:55:37 > 0:55:39I would hate to go home now.
0:55:39 > 0:55:41I just hope I've done enough.
0:55:41 > 0:55:43So, I'll have to wait and see, really.
0:56:01 > 0:56:04On behalf of all of us, what I'd like to do is thank you
0:56:04 > 0:56:06for all your hard work and commitment.
0:56:06 > 0:56:08Well done.
0:56:08 > 0:56:11We can only take three of you through to the next round.
0:56:13 > 0:56:16The first chef leaving the competition is...
0:56:17 > 0:56:19- ..David.- Thank you, David.
0:56:22 > 0:56:25I feel very disappointed that I couldn't go further in the competition,
0:56:25 > 0:56:27but at least I've tried.
0:56:27 > 0:56:31I know that I'm way better than this, it's just the pressure that got me.
0:56:32 > 0:56:35Our second chef leaving the competition is...
0:56:41 > 0:56:42..Jack.
0:56:46 > 0:56:49Miles tougher than what I expected it to be.
0:56:49 > 0:56:52It's probably going to give me a good kick-start to push on a little bit,
0:56:52 > 0:56:55and maybe not be so chilled out,
0:56:55 > 0:56:57and maybe take things a bit more seriously.
0:56:58 > 0:57:02So, our final chef leaving the competition is...
0:57:07 > 0:57:08..Sayan.
0:57:10 > 0:57:11Thank you, Sayan.
0:57:14 > 0:57:16Would be better if I could get another chance.
0:57:16 > 0:57:19In the real life, you don't get double chances.
0:57:20 > 0:57:23You know, life goes on, I'm going to come back stronger.
0:57:26 > 0:57:30Well done, you three. You are through to a quarterfinal.
0:57:31 > 0:57:33I am so, so happy.
0:57:33 > 0:57:35I can't stop smiling, I'm so happy.
0:57:37 > 0:57:40I am very relieved, I'm absolutely exhausted.
0:57:40 > 0:57:42I know the hard work begins now.
0:57:43 > 0:57:46I'm feeling great, I'm happy with what I did, but...
0:57:46 > 0:57:49..I can always push myself further and I can always do better.
0:57:55 > 0:57:58Tomorrow night, it's the quarterfinal.
0:57:59 > 0:58:03And this week's best chefs return to prove they have what it takes.
0:58:05 > 0:58:07There's a little bit of confusion with this dish.
0:58:07 > 0:58:10Those who deliver will earn the right to cook for the critics.
0:58:10 > 0:58:12I think not everyone wants to be
0:58:12 > 0:58:13challenged and smacked around the face.
0:58:13 > 0:58:16I come here for slaps around the face. That's why I'm here!