0:00:02 > 0:00:07It's the professional MasterChef quarterfinal.
0:00:07 > 0:00:11These six talented chefs stood out in their heats.
0:00:13 > 0:00:16Tonight, they'll face two more challenges
0:00:16 > 0:00:18to test them even further.
0:00:18 > 0:00:20Life is too short to be mediocre,
0:00:20 > 0:00:21you've got to take risks in life.
0:00:21 > 0:00:23I'm here and I'm going to do it.
0:00:23 > 0:00:25We are putting so much on the line.
0:00:25 > 0:00:27This is what we do for a living.
0:00:27 > 0:00:29It is very personal.
0:00:29 > 0:00:31I'm not taking anything for granted.
0:00:31 > 0:00:34Just really want to push myself and see where it takes me.
0:00:34 > 0:00:38First, they'll have to invent a dish from scratch.
0:00:38 > 0:00:41There's a little bit of confusion with this dish.
0:00:41 > 0:00:44Those who deliver will cook for
0:00:44 > 0:00:48the country's most discerning food critics.
0:00:48 > 0:00:50Well I'm baffled. Not by the dish,
0:00:50 > 0:00:52but by anybody who could find fault in this.
0:00:52 > 0:00:57Only the best will earn a place in Knockout Week.
0:00:57 > 0:01:00I've seen some potential in our six chefs.
0:01:00 > 0:01:02They've got to keep that momentum going.
0:01:02 > 0:01:03It's an amazing opportunity,
0:01:03 > 0:01:06and they're going to have to do something very special today.
0:01:32 > 0:01:34Chefs, welcome back into the kitchen.
0:01:34 > 0:01:38This is an invention test.
0:01:38 > 0:01:41We would like you to cook and serve one plate of food using one or more
0:01:41 > 0:01:46of citrus, herbs or spices.
0:01:47 > 0:01:49You've done really well to get here.
0:01:49 > 0:01:52But now, you've got to prove to us that you are good enough to cook for
0:01:52 > 0:01:57our critics. You have some fantastic ingredients behind us.
0:01:57 > 0:02:00Please, please, please cook your hearts out.
0:02:02 > 0:02:05And at the end of this, two of you will be going home.
0:02:09 > 0:02:10Come up and choose your ingredients.
0:02:16 > 0:02:19The well-stocked larder also includes a range of proteins,
0:02:19 > 0:02:22including seafood, chicken, duck.
0:02:25 > 0:02:29Spices, herbs, and citrus - things that we are all familiar with in any
0:02:29 > 0:02:33kitchen. Whatever they choose, we have to be able to taste.
0:02:35 > 0:02:37So I've gone for all three.
0:02:37 > 0:02:38Got a few mixed spices.
0:02:38 > 0:02:42Limes, and some chives and some dill.
0:02:42 > 0:02:44Just focus on clean flavours.
0:02:44 > 0:02:46So hopefully I can get them right.
0:02:47 > 0:02:49They've got to use them wisely.
0:02:49 > 0:02:51They've got to use them cleverly.
0:02:51 > 0:02:53I want these flavours to really shine through.
0:02:56 > 0:02:59So I'm using lemons. I want use some lemon verbena.
0:02:59 > 0:03:01And just some berries with it as well.
0:03:02 > 0:03:04I'm getting nervous.
0:03:04 > 0:03:05It could all go wrong.
0:03:07 > 0:03:09I think I'm going to go with the herbs.
0:03:09 > 0:03:11Keep it a bit more of the fresh notes.
0:03:11 > 0:03:14Your mind wants to go a million different ways, but it can't.
0:03:14 > 0:03:16It's trying to balance it.
0:03:16 > 0:03:17HE CHUCKLES
0:03:19 > 0:03:22Right, Chefs, your ten minutes are now up.
0:03:23 > 0:03:25Your 70 minutes starts now.
0:03:44 > 0:03:46As a chef, I love coming up with new ideas.
0:03:46 > 0:03:48Sometimes you try things out and it doesn't work.
0:03:48 > 0:03:50But when it does work, it is a good feeling.
0:03:52 > 0:03:55I'm hoping that there'll be things that I can do that they might not
0:03:55 > 0:03:56have seen before. And impress them.
0:03:58 > 0:04:00Chris, what are you cooking?
0:04:00 > 0:04:02So I'm actually going to go with citrus and spices.
0:04:02 > 0:04:04I was thinking kind of Moroccan-y,
0:04:04 > 0:04:06North African sort of flavours.
0:04:06 > 0:04:08I'm going to marinate the chicken breasts
0:04:08 > 0:04:09with a mixture of some preserved
0:04:09 > 0:04:13lemon, some paprika and a bit of ginger in there as well.
0:04:13 > 0:04:14Carrots, I'm going to cook in star anise,
0:04:14 > 0:04:18and I'm going to make a crumble with some macadamia nuts.
0:04:18 > 0:04:21I'm making a reduction which has got the cinnamon in, of chicken stock,
0:04:21 > 0:04:23some honey, some orange juice in there.
0:04:23 > 0:04:25Do you see yourself reaching for more ingredients
0:04:25 > 0:04:26during the cooking time you have?
0:04:26 > 0:04:28Possibly, I think, thinking about it now,
0:04:28 > 0:04:30the dish could be too sweet. So,
0:04:30 > 0:04:32I may have to go back and think of something else I could bring to it
0:04:32 > 0:04:34to just balance the flavours out.
0:04:34 > 0:04:36I've got an idea, hopefully it will all come together.
0:04:36 > 0:04:37Well, good luck to you, Chris.
0:04:37 > 0:04:39- Thank you.- Good luck.- Thank you.
0:04:39 > 0:04:42Chris has taken citrus and spices for his dish.
0:04:42 > 0:04:45The chicken breast is being marinated in tahini.
0:04:45 > 0:04:47There's also some carrots
0:04:47 > 0:04:49which he is going to cook with some star anise.
0:04:49 > 0:04:52He's got orange zest, he's got a macadamia crumble.
0:04:52 > 0:04:54He's got a few bits and pieces going on here,
0:04:54 > 0:04:56but this dish is without a doubt still developing.
0:05:01 > 0:05:04Although it can be really fun to play with new flavours
0:05:04 > 0:05:06and new products you find, I think, at the same time,
0:05:06 > 0:05:09you always need to create a delicious plate of the food.
0:05:09 > 0:05:12Style over substance, I try and avoid.
0:05:12 > 0:05:14And not get carried away.
0:05:17 > 0:05:19So I've decided to do a vegetarian dish.
0:05:19 > 0:05:22Cauliflower is going to be the main element.
0:05:22 > 0:05:25I'm cooking it in sous-vide, in a cumin butter.
0:05:25 > 0:05:28I've got some aubergine baking in the oven, in the skin.
0:05:28 > 0:05:29I'm going to scoop the flesh out,
0:05:29 > 0:05:31and cook it down, finish it with a bit of tahini.
0:05:31 > 0:05:32And I'm just going to do like
0:05:32 > 0:05:34a roasted cauliflower crumble over the top.
0:05:34 > 0:05:36A little curry oil dressing as well.
0:05:36 > 0:05:39Are you quite comfortable cooking with spices?
0:05:39 > 0:05:41Um... I mean, my mother was from Thailand,
0:05:41 > 0:05:44so I do understand to use them in a subtle way, I suppose.
0:05:44 > 0:05:46- I like subtle.- Thank you.
0:05:46 > 0:05:47- Really?- You like hot, don't you?
0:05:47 > 0:05:50- That's a first.- Good luck, Peter.
0:05:50 > 0:05:51- Thank you.- See you.
0:05:52 > 0:05:54I like the sound of Peter's dish.
0:05:54 > 0:05:55I love the cauliflower idea
0:05:55 > 0:05:57and I love adding curry flavour to it as well.
0:05:57 > 0:06:01But I think this dish has room for some other elements.
0:06:01 > 0:06:04Cauliflower can also work well with something sweet,
0:06:04 > 0:06:06and there's a lot more on these tables for him to choose from.
0:06:08 > 0:06:11You've had 15 minutes, you've got 55 minutes left.
0:06:16 > 0:06:19I would say that developing dishes at work takes a lot longer.
0:06:19 > 0:06:21It's a long process because you want to get it right,
0:06:21 > 0:06:23so you are always looking for improvement.
0:06:23 > 0:06:27But obviously today, you just kind of got to do it on the spot
0:06:27 > 0:06:28and just get it right first time.
0:06:32 > 0:06:36Louisa has taken citrus and herbs to focus on for her dish.
0:06:36 > 0:06:38She's also using the chicken.
0:06:38 > 0:06:41She's making a chicken mousse with remaining leg meat.
0:06:41 > 0:06:44She's going to stuff a courgette with it.
0:06:44 > 0:06:48There is a mushroom and bacon sauce, we also have a cauliflower puree.
0:06:49 > 0:06:52Lemon and sage work very well with chicken.
0:06:52 > 0:06:55I hope she can get the balance, that we want to taste the lemon,
0:06:55 > 0:06:58we want to taste the sage coming through her dish.
0:07:01 > 0:07:04Louisa! You have given yourself a lot of work to do.
0:07:04 > 0:07:07Yes, I have. Yes, I have. I want to prove to you guys that I can do well
0:07:07 > 0:07:10in this competition. I want to give you a really good plate of food
0:07:10 > 0:07:11and I really want to go far.
0:07:11 > 0:07:14I love your enthusiasm with food. It's incredible.
0:07:14 > 0:07:16Do you think you can get all this done in 70 minutes?
0:07:16 > 0:07:19- I hope so.- I was going to say, "Are you going to revisit the table?"
0:07:19 > 0:07:20But I hope you don't.
0:07:20 > 0:07:23I'm pretty happy with the ingredients I've got so far.
0:07:23 > 0:07:26- I might add a bit of colour to my plate.- No, you've got enough.
0:07:26 > 0:07:27Don't do it.
0:07:33 > 0:07:36As a private chef, I have to think on my feet.
0:07:37 > 0:07:39I've had clients that have wanted one menu
0:07:39 > 0:07:41and then half an hour before
0:07:41 > 0:07:43they're due to sit down, they wanted something totally different.
0:07:45 > 0:07:48So hopefully, in the invention test, that might help me.
0:07:48 > 0:07:49I just hope that I don't panic
0:07:49 > 0:07:51and that I really think about what I want to do.
0:07:53 > 0:07:55Right, Lee, what have you chosen?
0:07:55 > 0:07:57The spices, herbs, citrus, what is it?
0:07:57 > 0:07:59So, I went for a little bit of all three.
0:07:59 > 0:08:02I've got mackerel that I've salt-cured with some dill
0:08:02 > 0:08:04and some lime zest.
0:08:04 > 0:08:07I've compressed a beef tomato heart with a devilled spice mix -
0:08:07 > 0:08:10paprika, coriander, a little bit of turmeric -
0:08:10 > 0:08:12and then just compressed it.
0:08:12 > 0:08:15And then I'm just doing a chorizo sort of sausage to go on the side.
0:08:15 > 0:08:17And then an avocado puree,
0:08:17 > 0:08:20just to kind of give it a bit of creaminess and freshness as well.
0:08:20 > 0:08:23Is this the sort of food you would cook on a private yacht?
0:08:23 > 0:08:26Yeah, it is. Yeah. The yacht I work on is in the Med at the moment,
0:08:26 > 0:08:29so I try and base it around sort of where we are and what we're going to
0:08:29 > 0:08:32do. So it's sort of based on sort of Spanish flavours,
0:08:32 > 0:08:34which is where we were a few weeks ago.
0:08:34 > 0:08:36Sure. That's what Marcus and I normally have on our yacht
0:08:36 > 0:08:39- when we're in the Med, isn't it? - Absolutely.- Yeah!
0:08:41 > 0:08:43I love the sound of this dish.
0:08:43 > 0:08:46The Mediterranean spices and the flavours.
0:08:47 > 0:08:49I really can't wait to see what it looks like
0:08:49 > 0:08:50with those fabulous sauces -
0:08:50 > 0:08:52they look so colourful.
0:08:52 > 0:08:54I hope the spices come through nicely to complement
0:08:54 > 0:08:56that beautiful mackerel.
0:09:00 > 0:09:02I'd like to show Marcus and Monica today my creativity.
0:09:04 > 0:09:06But at the same time, I don't want to stitch myself up.
0:09:06 > 0:09:08I want to play it safe, to an extent -
0:09:08 > 0:09:10what I know I can do within the time limit.
0:09:11 > 0:09:14Yeah, it's just really trying to impress with what I can do.
0:09:18 > 0:09:21Craig, what did you take away from the spice, herb and citrus table?
0:09:21 > 0:09:23Mainly, I went with the thyme and the juniper.
0:09:23 > 0:09:26Sort of like earthy flavours to go with the duck.
0:09:27 > 0:09:29I've got some mushrooms, cabbage,
0:09:29 > 0:09:32and then I'm doing a little crumb with the thyme and a little bit of
0:09:32 > 0:09:36black pudding. And there's juniper going through the sauce.
0:09:36 > 0:09:38Right, so you've got just juniper from the spice
0:09:38 > 0:09:40and thyme from the herbs.
0:09:40 > 0:09:42- That is it?- Yeah, so I want to focus on those.
0:09:42 > 0:09:43OK, good, wow.
0:09:46 > 0:09:50Juniper, duck, thyme, wow.
0:09:50 > 0:09:51Love the combination.
0:09:51 > 0:09:53This is the type of dish I would choose on a menu.
0:10:00 > 0:10:02When I first started... It's quite simple -
0:10:02 > 0:10:05I like to let the main ingredient be the hero.
0:10:05 > 0:10:08So everything else is just sort of complemented and to make that shine.
0:10:08 > 0:10:11I've just got to do what I know I can do.
0:10:11 > 0:10:13Hopefully, I'm better than everyone else,
0:10:13 > 0:10:16or better than some others so that I just stay within the competition.
0:10:20 > 0:10:23- Brett, how are you finding the challenge?- Um...
0:10:23 > 0:10:24Yeah, exciting. I'm doing a dessert.
0:10:24 > 0:10:26It looks like everyone else went for savoury,
0:10:26 > 0:10:29so I thought, "Let's do something a little bit different."
0:10:29 > 0:10:32So I'm doing a lemon curd with Italian meringue.
0:10:32 > 0:10:34Blueberries poached in a lemon verbena,
0:10:34 > 0:10:37stock syrup, and it's got a little crumble of almonds and oats.
0:10:37 > 0:10:40Are you using the lemon in any other ways?
0:10:40 > 0:10:42- I've made a granita, hopefully... - Ah!
0:10:42 > 0:10:44- Yeah, and I made a lemon granita. - Right.
0:10:44 > 0:10:46I just want to keep everything simple.
0:10:46 > 0:10:49I think if there's too much on there, there's too much to compete.
0:10:53 > 0:10:56Brett is soaking his blueberries in lemon verbena syrup,
0:10:56 > 0:10:58which is a wonderful thing to do.
0:10:58 > 0:11:01I love the flavour of lemon in a curd.
0:11:01 > 0:11:03Also in a granita.
0:11:03 > 0:11:04I like the sounds of his dish.
0:11:14 > 0:11:16Chefs, you've got three minutes left.
0:11:23 > 0:11:25Wow, it smells extraordinary in here.
0:11:26 > 0:11:29It is going to be an exciting tasting for us.
0:11:33 > 0:11:34You have just 60 seconds.
0:11:42 > 0:11:44Stop cooking, time's up!
0:11:44 > 0:11:45Step back.
0:11:53 > 0:11:55First up is Chris,
0:11:55 > 0:12:00who marinated his chicken breast in preserved lemon, tahini, paprika
0:12:00 > 0:12:01and ginger
0:12:01 > 0:12:05and served it with star anise carrots, olives,
0:12:05 > 0:12:08Macadamia nut and orange zest crumble,
0:12:08 > 0:12:11and a chicken stock reduction made with cinnamon,
0:12:11 > 0:12:13honey, and orange juice.
0:12:14 > 0:12:16Wow, there's a lot going on there.
0:12:16 > 0:12:17Great colours.
0:12:27 > 0:12:30When we talked to you, you told me you were trying to get Moroccan
0:12:30 > 0:12:32flavours here, on your dish.
0:12:32 > 0:12:34And I think you've got a bit of that here.
0:12:34 > 0:12:37The orange zest coming through with the warmth of the spices,
0:12:37 > 0:12:39even with the hazelnuts.
0:12:39 > 0:12:41There's something there I can relate to,
0:12:41 > 0:12:43but when I've had these Moroccan dishes,
0:12:43 > 0:12:44it's been with a stronger bird.
0:12:44 > 0:12:46The chicken, it's lovely, it's been cooked well,
0:12:46 > 0:12:49but it's lost in the sweetness of everything here.
0:12:49 > 0:12:51Especially with that sauce.
0:12:51 > 0:12:54There's a little bit of confusion with this dish, in my opinion.
0:12:54 > 0:12:57The carrots aren't coming out and the leeks aren't coming out.
0:12:57 > 0:13:01I'm not getting one thing singing out to me.
0:13:01 > 0:13:02Apart from sweet honey.
0:13:06 > 0:13:07A bit disappointed after that round.
0:13:07 > 0:13:09I kind of knew some of those comments were coming.
0:13:09 > 0:13:12I kind of changed my mind as I was making the dish
0:13:12 > 0:13:14and didn't get things quite right.
0:13:19 > 0:13:23Craig chose to focus on just one herb and one spice
0:13:23 > 0:13:25for his dish of roast duck
0:13:25 > 0:13:28with cauliflower puree, Hispi cabbage,
0:13:28 > 0:13:31thyme and black pudding crumb,
0:13:31 > 0:13:33served with a juniper sauce.
0:13:34 > 0:13:36Craig, I love the presentation.
0:13:36 > 0:13:37Really crisp and clean.
0:13:37 > 0:13:39Well put together, very good.
0:13:48 > 0:13:49The duck is perfect.
0:13:49 > 0:13:52Absolutely delicious, the cauliflower puree is like silk.
0:13:52 > 0:13:56The sauce and the juniper coming through, it's absolutely excellent.
0:13:56 > 0:13:58It's got a nice body to it,
0:13:58 > 0:14:00but then I was thinking, "Where is this juniper?"
0:14:00 > 0:14:03And then just at the end, it starts to come through it.
0:14:03 > 0:14:05It's very clever.
0:14:05 > 0:14:07Yeah, yeah. Over the moon, obviously, yeah.
0:14:07 > 0:14:11I stuck to what I knew, and, yeah, they really liked it, so...
0:14:11 > 0:14:12Well done, mate.
0:14:13 > 0:14:16It's like, "Phew, done!"
0:14:18 > 0:14:21Louisa chose to work with lemon and sage for her dish
0:14:21 > 0:14:23of poached chicken breast
0:14:23 > 0:14:26served with courgette stuffed with chicken and sage mousse...
0:14:28 > 0:14:30..crispy chicken skin,
0:14:30 > 0:14:32roasted cauliflower puree,
0:14:32 > 0:14:37confit new potatoes, sugar snaps, baby turnips,
0:14:37 > 0:14:38mushroom duxelles stuffing,
0:14:38 > 0:14:41and a chicken sauce made with mushrooms,
0:14:41 > 0:14:43bacon, lemon and sage.
0:14:54 > 0:14:57First of all, I'm going to start with that sauce.
0:14:57 > 0:14:58That, I think, is probably
0:14:58 > 0:15:01one of the best chicken sauces I've ever tasted.
0:15:01 > 0:15:02It really is good.
0:15:02 > 0:15:05Love the little bit of acid just coming through, the lemon,
0:15:05 > 0:15:07but you've got it bang on.
0:15:07 > 0:15:12The chicken is so tender as well, so light, it's beautifully cooked.
0:15:12 > 0:15:15But when you're going to go to the effort of making a mousse,
0:15:15 > 0:15:17then make something out of it.
0:15:17 > 0:15:18Make it a real part of this dish.
0:15:18 > 0:15:20You actually don't need it.
0:15:21 > 0:15:24There's no need to put yourself under that pressure
0:15:24 > 0:15:26if it's not going to be something that's outstanding on this plate.
0:15:26 > 0:15:29But I love your cooking, you had me at the sauce.
0:15:29 > 0:15:33How you got that balance of the lemon and the sage
0:15:33 > 0:15:35through it, it's just... Yeah, fantastic.
0:15:38 > 0:15:40Although they said that the courgette and the mousse
0:15:40 > 0:15:42didn't need to be there, I think I was just trying to push myself
0:15:42 > 0:15:44and try to show them different skills I could do
0:15:44 > 0:15:46within the time limit.
0:15:50 > 0:15:55Lee's dish is salt-cured mackerel, flavoured with dill and lime,
0:15:55 > 0:15:57served with compressed beef tomatoes
0:15:57 > 0:16:01flavoured with paprika, turmeric, and coriander,
0:16:01 > 0:16:06with a chorizo puree, pickled mushrooms, avocado puree,
0:16:06 > 0:16:08and blowtorched baby gem.
0:16:16 > 0:16:18I think the cooking of the mackerel is spot on.
0:16:18 > 0:16:21Especially when you torch it like that, last moment,
0:16:21 > 0:16:24and it's with the fish, with the fatty and the skin, it can take it.
0:16:24 > 0:16:27The dill is not evident in the mackerel at all.
0:16:28 > 0:16:30But because you got it on the top there,
0:16:30 > 0:16:32it goes very well with the rest of the dish.
0:16:34 > 0:16:36I'm definitely getting the spices in the tomato.
0:16:36 > 0:16:37I love the chorizo sauce,
0:16:37 > 0:16:40the avocado has got a great freshness about it.
0:16:40 > 0:16:42I think it's a really good plate of food, Lee.
0:16:42 > 0:16:43Thank you.
0:16:44 > 0:16:45Yeah, I'm so happy.
0:16:46 > 0:16:49After pretty much 100% positive marks on that dish,
0:16:49 > 0:16:51I'm so, so happy.
0:16:51 > 0:16:52That's what we like.
0:16:53 > 0:16:55It's all I could've asked for, really.
0:16:57 > 0:17:00Peter picked spice and citrus for his vegetarian dish
0:17:00 > 0:17:03of cumin cauliflower,
0:17:03 > 0:17:07served with aubergine crisps and an aubergine paste blended with tahini
0:17:07 > 0:17:09and curry powder,
0:17:09 > 0:17:11lemon zest roasted new potatoes,
0:17:11 > 0:17:15roasted cauliflower crumb, raisins,
0:17:15 > 0:17:17and a cumin and lemon zest vinaigrette.
0:17:27 > 0:17:31I really like the cauliflower with the cumin. I think it's very subtle.
0:17:33 > 0:17:35I love the sweetness that the raisins bring to it,
0:17:35 > 0:17:37I think that goes very well with the cauliflower.
0:17:37 > 0:17:39But I'm not sold on the lemon potatoes.
0:17:40 > 0:17:43I like the ambition, Peter, of doing a vegetarian dish.
0:17:43 > 0:17:45But you haven't brought the cumin and curry flavour into this dish
0:17:45 > 0:17:48enough for my liking, cos I think the cauliflower could've taken it.
0:17:51 > 0:17:55I definitely can cook a lot better than what I showed in that round.
0:17:55 > 0:17:58Marcus said it was a little bit too subtle for him, so...
0:17:58 > 0:18:02Yeah, I guess he was looking for more.
0:18:04 > 0:18:05Finally, it's Brett...
0:18:07 > 0:18:10..who decided to focus on the citrus and herbs for his dessert of lemon
0:18:10 > 0:18:12curd and Italian meringue...
0:18:14 > 0:18:16..served with blueberries, poached in lemon verbena...
0:18:18 > 0:18:20...with an almond and oat honey crumb
0:18:20 > 0:18:22and a lemon granita.
0:18:28 > 0:18:31You got the sharpness from the lemon coming through the curd.
0:18:31 > 0:18:33You've got the sweetness from the meringue,
0:18:33 > 0:18:35and then the texture from your oats and almond crumble.
0:18:35 > 0:18:39Really nice. Top that off with your lemon granita,
0:18:39 > 0:18:41and it's the perfect dessert.
0:18:41 > 0:18:44You're the only chef that's cooked a dessert in the kitchen today,
0:18:44 > 0:18:46and I think you've absolutely nailed it.
0:18:48 > 0:18:51When Marcus said I nailed it, I was really happy.
0:18:51 > 0:18:54Excited. A lot of things could've gone wrong with that dish,
0:18:54 > 0:18:57so I was really happy that I managed to nail it.
0:18:57 > 0:19:00Congrats, bro. Looks good, man. It looked nice.
0:19:00 > 0:19:02- MARCUS:- What a fabulous round.
0:19:02 > 0:19:04Some great cooking in this kitchen today.
0:19:04 > 0:19:06You six should be proud.
0:19:06 > 0:19:08You've done a great job, well done.
0:19:08 > 0:19:10We've got a lot to discuss.
0:19:10 > 0:19:13Go and put your feet up. We will see back soon.
0:19:13 > 0:19:14Off you go.
0:19:25 > 0:19:27Very happy with our six chefs.
0:19:27 > 0:19:30They all came in this kitchen and rose to the challenge.
0:19:32 > 0:19:35We do have a problem, we can only take four of them through.
0:19:38 > 0:19:40Brett was the only chef that did a dessert today.
0:19:40 > 0:19:43And what a great job he did!
0:19:43 > 0:19:46For me, he was the chef of the day.
0:19:46 > 0:19:49I thought Craig brought a lot of maturity into the kitchen today.
0:19:49 > 0:19:51This chef knows how to cook.
0:19:51 > 0:19:54Craig and Brett definitely go through.
0:19:54 > 0:19:56As for the other four...
0:19:56 > 0:19:57Oh, tough one.
0:19:58 > 0:20:03Lee cooked a fabulous dish, a Mediterranean mackerel style dish.
0:20:03 > 0:20:07But that dill didn't really come through in the flavour of the fish.
0:20:07 > 0:20:09But luckily, you had the dill on top of it,
0:20:09 > 0:20:11which really brought the dish together.
0:20:13 > 0:20:17Louisa is a chef that comes to the kitchen with a lot of work to do.
0:20:17 > 0:20:20But she delivered every element of her dish.
0:20:20 > 0:20:23The only thing I did not think that belonged on this dish
0:20:23 > 0:20:25was the courgette with the chicken mousse.
0:20:25 > 0:20:27She could've gotten rid of that and it would have been
0:20:27 > 0:20:28the perfect dish for me.
0:20:30 > 0:20:32Peter decided to do a vegetarian dish today.
0:20:32 > 0:20:34And I liked his ideas,
0:20:34 > 0:20:37I just felt that the dish lacked just the strength of the spices
0:20:37 > 0:20:41- that he'd used.- I really didn't like those lemon potatoes, though.
0:20:41 > 0:20:43Those could've just been left off the plate for me.
0:20:45 > 0:20:48Chris's plate of food was about Moroccan flavours.
0:20:48 > 0:20:50I just found it was a bit too sweet for me.
0:20:50 > 0:20:52The chicken was beautifully cooked,
0:20:52 > 0:20:55but I just felt that the dish was slightly muddled up.
0:20:56 > 0:20:59There's been some outstanding cookery in the kitchen today.
0:20:59 > 0:21:01It's a shame to lose two of our chefs.
0:21:03 > 0:21:05The standard in there today has been fantastic.
0:21:05 > 0:21:07Even one negative comment is, you know,
0:21:07 > 0:21:09you run that risk of going home.
0:21:09 > 0:21:12I'm feeling really hopeful that I've got through to the next round.
0:21:12 > 0:21:16I'm so ready to go in again and try to impress more.
0:21:17 > 0:21:19Don't quite want to go home just yet.
0:21:19 > 0:21:22So, yeah, out of my hands now.
0:21:23 > 0:21:25I'd be gutted if I went home,
0:21:25 > 0:21:27but, you know, if that's the way it's got to be,
0:21:27 > 0:21:28then that's fair enough.
0:21:28 > 0:21:30They're just... They're better chefs than me.
0:21:39 > 0:21:41I must say, you really did yourselves proud today.
0:21:44 > 0:21:47We can only take the best of you through to cook for our critics.
0:21:49 > 0:21:52The first chef leaving us today is...
0:21:59 > 0:22:01- ..Chris. I'm sorry, Chris. - Good luck, guys.
0:22:06 > 0:22:07The second chef leaving us is...
0:22:13 > 0:22:15..Peter. Thank you, Peter.
0:22:15 > 0:22:18- Well done, guys.- Thank you, Peter. - Thank you.
0:22:21 > 0:22:24I would have liked to have stayed on a little bit longer and gone a lot
0:22:24 > 0:22:26further, but at the end of the day,
0:22:26 > 0:22:29I have no regrets about entering the competition.
0:22:29 > 0:22:31Just wish I'd performed better on the day.
0:22:34 > 0:22:35I know I could've done better,
0:22:35 > 0:22:37but the standard of people in there today,
0:22:37 > 0:22:39it was just... You couldn't make any mistakes.
0:22:45 > 0:22:49Well done. You get to cook for our critics.
0:22:50 > 0:22:51I hope you're ready.
0:23:10 > 0:23:15This is a fabulous opportunity for you to be noticed
0:23:15 > 0:23:18by some of the best critics within this country.
0:23:20 > 0:23:25Cook well and you will also get a place in our Knockout Week.
0:23:25 > 0:23:27And trust me, you want to be there.
0:23:30 > 0:23:33At the end of today, we're going to be losing one of you.
0:23:33 > 0:23:37Hour and 15 minutes, two courses, off you go.
0:23:53 > 0:23:55I don't work for a restaurant. I'm a private chef,
0:23:55 > 0:23:58so it's not like I really get critics criticising my food.
0:23:58 > 0:24:01So, it'll be interesting to see what they say.
0:24:01 > 0:24:04Hopefully, it's all nice and not too bad.
0:24:08 > 0:24:11So, it looks like you've opened a few oysters in your time.
0:24:11 > 0:24:14Yeah, I used to work at a seafood restaurant when I first started
0:24:14 > 0:24:17training and I was an oyster shucker in Australia for a while as well.
0:24:17 > 0:24:20- Cool.- Have you brought some influence from your travels
0:24:20 > 0:24:23- into this menu?- I have. - I lived in France for a little bit.
0:24:23 > 0:24:27So I've got a few little classic French elements on the go.
0:24:27 > 0:24:30I'm doing turbot with a beurre noisette emulsion.
0:24:30 > 0:24:32Sort of like a hollandaise.
0:24:32 > 0:24:35Just some nice poached white asparagus, tempura oyster,
0:24:35 > 0:24:39and dessert is madeleines with compressed strawberries,
0:24:39 > 0:24:40strawberry gel.
0:24:40 > 0:24:43And I've got yoghurt sorbet, some black pepper tuile
0:24:43 > 0:24:45and toasted hazelnuts.
0:24:45 > 0:24:47Really liked the sound of your menu.
0:24:47 > 0:24:50Listen, Lee, you cook on a yacht and I'm sure some of your customers on
0:24:50 > 0:24:52there must be quite critical of your food.
0:24:52 > 0:24:54Yeah, so I have to speak to my clients at every meal
0:24:54 > 0:24:57to make sure it's all right. I have to go through menus every morning.
0:24:57 > 0:24:59So literally, you have to go and face the music after every meal.
0:24:59 > 0:25:01Breakfast, lunch, dinner, yeah.
0:25:01 > 0:25:04- This should be plain sailing, then, shouldn't it?- Yeah, hopefully!
0:25:08 > 0:25:11The turbot with the beurre noisette hollandaise,
0:25:11 > 0:25:15white asparagus and that tempura oyster,
0:25:15 > 0:25:16it may sound simple,
0:25:16 > 0:25:18but this dish sounds delicious.
0:25:20 > 0:25:21Lee is making some madeleines,
0:25:21 > 0:25:24some little cakes which he is serving with a strawberry gel,
0:25:24 > 0:25:26some fresh strawberries.
0:25:26 > 0:25:30He's making a goat's yoghurt sorbet, which sounds really interesting.
0:25:30 > 0:25:31And a pepper tuile.
0:25:31 > 0:25:33Pepper and strawberries go very well.
0:25:33 > 0:25:35I really like the sounds of Lee's dessert.
0:25:47 > 0:25:50Craig, how are you feeling about cooking for the critics today?
0:25:50 > 0:25:51Staying as focused as I can.
0:25:51 > 0:25:53I've got a lot of jobs that need to get on early.
0:25:53 > 0:25:56It's just getting them on, getting stuff set, getting stuff infusing.
0:25:56 > 0:25:58- So what's your menu?- Main course,
0:25:58 > 0:26:01I've got John Dory with a octopus and chorizo broth.
0:26:01 > 0:26:04And then so I'm doing squid cooked in a cauliflower puree.
0:26:04 > 0:26:08And then my dessert, I'm doing a goat's cheese mousse
0:26:08 > 0:26:11with sweet and sour veloute, and some compressed apple.
0:26:11 > 0:26:14Great menu. And I love John Dory as well.
0:26:14 > 0:26:15One of my favourite fish.
0:26:16 > 0:26:18Your girlfriend is a chef?
0:26:18 > 0:26:20- Yep.- Have you tried these dishes on her?
0:26:20 > 0:26:22No, I haven't had the time obviously, always busy at work.
0:26:22 > 0:26:25So, I've only had the chance to practise this once.
0:26:25 > 0:26:27- OK.- So I'm comfortable with what I'm doing today,
0:26:27 > 0:26:30it's back to my own food, so... Fingers crossed.
0:26:34 > 0:26:37John Dory is a very delicate fish.
0:26:37 > 0:26:38There's no fat on it at all,
0:26:38 > 0:26:40so the cooking of it has to be just right.
0:26:42 > 0:26:43Really like the sound of the broth,
0:26:43 > 0:26:45especially with the octopus and chorizo.
0:26:45 > 0:26:47Beautiful flavours.
0:26:48 > 0:26:52I can't quite see how the cauliflower puree will work
0:26:52 > 0:26:54once there's a broth being poured on top of it,
0:26:54 > 0:26:56so I hope the cauliflower puree is a little bit on the thick side.
0:26:56 > 0:27:00You don't want the puree to split into the broth.
0:27:00 > 0:27:05I am really intrigued by this goat's cheese mousse that's going with it.
0:27:05 > 0:27:08Getting the mousse to be smooth, with the cream, so it's not grainy.
0:27:08 > 0:27:11And of course, the balance of the sharpness of the goat's cheese
0:27:11 > 0:27:13to the sharpness of the apple and the sorrel.
0:27:16 > 0:27:18It's very different. It's brave.
0:27:18 > 0:27:20But this is what we are discovering of our young chef.
0:27:20 > 0:27:23He does what he believes in, and he knows what's going to work.
0:27:23 > 0:27:26And that confidence, it's kind of rubbing off on me.
0:27:28 > 0:27:29I'm happy with what I've got so far.
0:27:29 > 0:27:31I've just got to keep up with obviously my standards
0:27:31 > 0:27:33and I can't let anything slip.
0:27:33 > 0:27:34I've proved what I can do.
0:27:34 > 0:27:36I don't want to fall behind in the pack.
0:27:36 > 0:27:37I want to stay there, obviously leading.
0:27:37 > 0:27:39Hopefully, I can do that.
0:27:44 > 0:27:47I'm quite surprised, actually, when I'm in there
0:27:47 > 0:27:48and I'm under pressure that
0:27:48 > 0:27:50I've actually managed to cope with that pressure,
0:27:50 > 0:27:53because that's something that usually I struggle with.
0:27:53 > 0:27:56And that's something that I'm trying to improve on myself.
0:28:01 > 0:28:04- How are you feeling? - I'm feeling really nervous.
0:28:04 > 0:28:06I've got a lot to do, as usual.
0:28:06 > 0:28:08Surprise, surprise!
0:28:08 > 0:28:10Yeah, hopefully I can get it done within the time limit.
0:28:10 > 0:28:12For my main course,
0:28:12 > 0:28:16I have poached halibut with black garlic and pasta sauce,
0:28:16 > 0:28:20roasted cauliflower. I have apple, grapefruit, sugar snap peas,
0:28:20 > 0:28:22asparagus on there as well as a garnish.
0:28:22 > 0:28:24It's a very summery dish.
0:28:24 > 0:28:26I also have some yuzu gel in there also.
0:28:26 > 0:28:27Wow, Louisa...
0:28:27 > 0:28:30Yeah, a lot to do. And then for my dessert,
0:28:30 > 0:28:32I'm doing strawberries in a set custard.
0:28:32 > 0:28:37And a granola, and a tarragon granita.
0:28:37 > 0:28:39And this electric sauce I'm making.
0:28:39 > 0:28:41- Say that again. - Making an electric sauce.
0:28:41 > 0:28:43- Electric sauce?- Yes.
0:28:43 > 0:28:45So, I've made it with Szechuan buttons.
0:28:45 > 0:28:49Back in the day, they were used as a natural toothache painkiller.
0:28:49 > 0:28:52So they actually numb the mouth, so they're very strong on their own.
0:28:52 > 0:28:55But when you put them into sauces and into meringues, for example,
0:28:55 > 0:28:57they bring that real tingliness to your mouth.
0:28:57 > 0:28:58So it could numb your mouth?
0:28:58 > 0:29:00It could, if I put too much in, yes.
0:29:00 > 0:29:03It would be very funny if you could numb the mouths of those critics,
0:29:03 > 0:29:05- wouldn't it?- Oh, you should put a whole lot more in!
0:29:05 > 0:29:08- Put as much as you like in.- Oh, no, I don't think I'll be doing that.
0:29:08 > 0:29:10- Where's the bottle?- Not today.
0:29:10 > 0:29:11THEY LAUGH
0:29:17 > 0:29:20Electric glazed strawberries.
0:29:20 > 0:29:23I've never heard that on a menu in my life before.
0:29:24 > 0:29:27She's very ambitious, but I love that about her.
0:29:28 > 0:29:30I do like the sound of the main course,
0:29:30 > 0:29:32although there does sound to be a lot going on.
0:29:32 > 0:29:36Halibut, roasted cauliflower, we've got grapefruit.
0:29:36 > 0:29:38There's some asparagus.
0:29:38 > 0:29:41And some green beans going through her main course.
0:29:41 > 0:29:45I just hope that she's not trying too hard and it all comes together.
0:29:59 > 0:30:01- Brett, what is your menu? - So, I'm doing pan-roasted brill
0:30:01 > 0:30:04with pickled clams, kohlrabi, apple and seaweed.
0:30:04 > 0:30:07And then a prosecco sauce and sea vegetables.
0:30:07 > 0:30:10And then for dessert, we've got a chocolate cremeux,
0:30:10 > 0:30:13praline parfait, sweet and saucy hazelnuts,
0:30:13 > 0:30:15and then a chocolate and coffee crumble.
0:30:15 > 0:30:17Your last dish was a fab dessert.
0:30:17 > 0:30:20I still remember the lemon curd, the meringue and the granita on top.
0:30:20 > 0:30:23You've got to equal it, if not better it, with this dessert.
0:30:23 > 0:30:25Hopefully, this is better!
0:30:25 > 0:30:27Working in a development kitchen,
0:30:27 > 0:30:30is this the closest that you've come to doing a service in a long time?
0:30:30 > 0:30:32Yeah, actually, yeah, about good 12 months.
0:30:32 > 0:30:34- So...- No wonder you're stressing out.- Yeah.
0:30:38 > 0:30:41Brett's main course, it sounds like a very light dish.
0:30:41 > 0:30:43With the pan-fried brill,
0:30:43 > 0:30:45the kohlrabi - quite a neutral vegetable,
0:30:45 > 0:30:46a little bit on the bitter side.
0:30:48 > 0:30:51He's also finishing his sauce with a little bit of cayenne pepper.
0:30:51 > 0:30:54So this is going to bring a little bit of heat to this dish.
0:30:54 > 0:30:57He's got to really get the fine balance of flavours coming through.
0:30:57 > 0:31:00This could be a very bland dish,
0:31:00 > 0:31:04but it could also be a very exciting dish if he gets it all just right.
0:31:07 > 0:31:09Brett's dessert does sound delicious.
0:31:09 > 0:31:12A good parfait has got to be set properly.
0:31:12 > 0:31:15You want to be able to cut into it and it still holds.
0:31:15 > 0:31:17It's got to be creamy, lovely texture.
0:31:17 > 0:31:20And you want to taste the praline coming through it.
0:31:20 > 0:31:22I'm hoping just to focus on the flavour, on freshness.
0:31:22 > 0:31:25I want to give them a pretty good dish where they've got nothing bad
0:31:25 > 0:31:28to say about it. I'm not that kind of chef who wants to wow them
0:31:28 > 0:31:31and make them go, "Oh, how has he done this?"
0:31:31 > 0:31:33Yeah, I'm just going for good solid cooking today.
0:31:35 > 0:31:38The food critics are some of the first customers you get in any
0:31:38 > 0:31:42restaurant. They are there to judge your food and to put it out there to
0:31:42 > 0:31:46- the wider world.- This could be the making of some of our chefs.
0:31:46 > 0:31:51I really hope they grab this opportunity with both hands
0:31:51 > 0:31:52and try and impress.
0:32:06 > 0:32:12What I'm hoping to meet is the good taste of a brilliant cook.
0:32:12 > 0:32:14And you kind of know it when you see it,
0:32:14 > 0:32:16because they haven't decided
0:32:16 > 0:32:17to take out blowtorches
0:32:17 > 0:32:20or electrocute half the ingredients.
0:32:20 > 0:32:22They've put together a bunch of things that they would
0:32:22 > 0:32:25like to eat and that they think you would like to eat too.
0:32:27 > 0:32:30Sometimes we come here and we get plate after a plate of perfectly
0:32:30 > 0:32:33competent, slightly unmemorable food.
0:32:34 > 0:32:35Don't play it safe.
0:32:35 > 0:32:38You're here to dazzle us, you're here to show off.
0:32:38 > 0:32:39So don't play it safe.
0:32:40 > 0:32:43The key thing about MasterChef - The Professionals
0:32:43 > 0:32:45is that the food that we are tasting
0:32:45 > 0:32:47is food that we would pay for.
0:32:47 > 0:32:48Make us happy.
0:32:48 > 0:32:50Give us texture, give us flavour.
0:32:50 > 0:32:52Don't screw with Mother Nature.
0:32:53 > 0:32:55Cheers, guys. I'm quite hungry.
0:32:56 > 0:32:59Lee, 15 minutes to your main course.
0:32:59 > 0:33:02- Are we going to be OK? - Yeah, touch and go, I think.
0:33:02 > 0:33:04- But hopefully it should be all right.- Go, Lee, go!
0:33:07 > 0:33:09There's lots of things going on here.
0:33:09 > 0:33:13He can't just cook a piece of fish - obviously he can, he thinks -
0:33:13 > 0:33:16but also he can do an emulsion, he can make an oil of parsley.
0:33:18 > 0:33:20You know, even that tempura of oyster,
0:33:20 > 0:33:22if the batter isn't good enough,
0:33:22 > 0:33:26if it is not fresh enough, it could really destroy the whole dish.
0:33:26 > 0:33:28Turbot, it's a fine, fine fish.
0:33:28 > 0:33:30I want him to cook it perfectly.
0:33:30 > 0:33:32And if he ruins it, I will not be happy.
0:33:34 > 0:33:37- Lee?- Yeah.- You've got four minutes.
0:33:37 > 0:33:38Thanks. Are we going to be on time?
0:33:39 > 0:33:41Just, I think.
0:33:49 > 0:33:52- Are you happy with that turbot? - A little bit under.
0:33:52 > 0:33:54- It's a little bit under?- Yeah.
0:34:05 > 0:34:07You've got to get going soon.
0:34:08 > 0:34:10Finish them off nicely. Ready?
0:34:10 > 0:34:11- Yeah.- Off you go.
0:34:14 > 0:34:16- Nice.- Good lad.
0:34:16 > 0:34:18- Hello.- Hi.
0:34:25 > 0:34:30Today, you've got turbot that's been poached and then slightly torched
0:34:30 > 0:34:32with a celeriac puree, poached asparagus,
0:34:32 > 0:34:35beurre noisette hollandaise, a tempura oyster,
0:34:35 > 0:34:38and just a bit of parsley oil and some...
0:34:40 > 0:34:42- Oyster leaf?- Oyster leaf, thank you!
0:34:42 > 0:34:43Sorry! Sorry!
0:34:44 > 0:34:46And some oyster leaf.
0:34:46 > 0:34:47- Thank you.- Thanks.- Enjoy.
0:34:55 > 0:34:58That's a really expensive bit of fish.
0:34:58 > 0:35:01And I don't think it's been shown the best of times.
0:35:01 > 0:35:02The texture is all wrong.
0:35:02 > 0:35:05It's kind of clinging onto itself for dear life.
0:35:05 > 0:35:07The asparagus, a bit tough.
0:35:07 > 0:35:10The one thing I did like was the tempura oyster.
0:35:10 > 0:35:12I think there's lots of good stuff on this plate.
0:35:12 > 0:35:14I just think there's something missing,
0:35:14 > 0:35:16which is something that would galvanise it all.
0:35:16 > 0:35:18We've got a little bit of parsley oil,
0:35:18 > 0:35:21but it seems to be there more for colour than for a flavour.
0:35:21 > 0:35:23You really are very nice, aren't you?
0:35:23 > 0:35:25I'm not sure everything there is good.
0:35:25 > 0:35:28I think it's lacking a real push and punch.
0:35:28 > 0:35:30It's a very nice dish, you know. And I think not everyone wants to be
0:35:30 > 0:35:32challenged and smacked around the face.
0:35:32 > 0:35:34You know, he's kind of delivered what he promised.
0:35:34 > 0:35:37I think that's fair enough.
0:35:37 > 0:35:38I come here for slaps around the face.
0:35:38 > 0:35:40That's why I'm here!
0:35:43 > 0:35:45The oyster beignet is a little stark.
0:35:45 > 0:35:49It's crispy and it has a lovely texture.
0:35:49 > 0:35:51The asparagus for me, slightly under,
0:35:51 > 0:35:52but it goes very well with the fish.
0:35:52 > 0:35:56But the dish all over is crying out for a little bit more seasoning.
0:36:00 > 0:36:02Listen, Lee - you've just got dessert to go.
0:36:02 > 0:36:04- You've got 15 minutes.- Thank you.
0:36:06 > 0:36:08I'm glad to see that he's actually baking something in the form
0:36:08 > 0:36:10of these little madeleines.
0:36:11 > 0:36:14Strawberry gel and compressed strawberries, you know,
0:36:14 > 0:36:16it sounds like it could tick all the boxes.
0:36:16 > 0:36:17But there's a lot of work to do.
0:36:20 > 0:36:24Goat's yoghurt sorbet, I hope it doesn't taste too much of goat.
0:36:24 > 0:36:27There is a particular stench to goat.
0:36:27 > 0:36:29I'm not sure I want that on my dessert.
0:36:33 > 0:36:36- Lee? You've got five minutes left. - Yeah.- Are we going to be all right?
0:36:36 > 0:36:39The ice cream machine has packed up, so I've had to put the sorbet
0:36:39 > 0:36:41in the blast chiller, hopefully it will work.
0:36:41 > 0:36:43But I'm not 100% sure.
0:36:55 > 0:36:58So, the sorbet, are you going to go with it?
0:36:58 > 0:36:59Yeah. I think it'll be...
0:36:59 > 0:37:03- It's more like a granita, so I'll just say that.- OK.
0:37:06 > 0:37:07That's pressure.
0:37:07 > 0:37:09Shame about the sorbet, though.
0:37:11 > 0:37:12Thank you.
0:37:14 > 0:37:17Today, you've got madeleines with a compressed
0:37:17 > 0:37:19strawberry puree underneath,
0:37:19 > 0:37:22Black pepper tuile and goat's yoghurt sorbet.
0:37:22 > 0:37:24Unfortunately, the ice cream machine broke,
0:37:24 > 0:37:26so I had to put it into the blast freezer.
0:37:26 > 0:37:30So it's more like a sort of frozen semi-mousse.
0:37:30 > 0:37:32Hopefully it still adds to the dish.
0:37:32 > 0:37:33- BOTH:- Thank you.- Don't worry!
0:37:42 > 0:37:45Madeleines are supposed to almost float.
0:37:45 > 0:37:47The sponge isn't quite cooked.
0:37:47 > 0:37:49And the outside is just a bit too hard.
0:37:49 > 0:37:51I quite liked the strawberry sauce.
0:37:53 > 0:37:58Though the goat's cheese whatever is really savoury and salty,
0:37:58 > 0:38:00it's just not very nice.
0:38:00 > 0:38:03- Ooh, ow.- Are you all right?
0:38:03 > 0:38:05Black pepper tuile, it's got a bit of bite to it!
0:38:07 > 0:38:11It feels like there's things on the plate that are there for cleverness
0:38:11 > 0:38:12rather than for flavour.
0:38:17 > 0:38:20The madeleines haven't really risen as best as they could.
0:38:20 > 0:38:22- It's a shame.- It's nice.
0:38:22 > 0:38:25It's not great. I'm a little bit deflated for him.
0:38:33 > 0:38:34Not good, to be honest.
0:38:35 > 0:38:37I just wasn't happy with the food.
0:38:37 > 0:38:39Time does go real quick.
0:38:39 > 0:38:42There are so many elements to think about and stuff.
0:38:42 > 0:38:44Yeah, it's not great.
0:38:52 > 0:38:54Craig, you've got a few minutes left.
0:38:54 > 0:38:55- How are you looking?- Yeah, the fish
0:38:55 > 0:38:57is in the pan, so I'm just going to start plating.
0:38:57 > 0:39:00- Good. Are we on time?- Yeah.
0:39:00 > 0:39:01It looks like macaroni cheese.
0:39:05 > 0:39:07John Dory, octopus broth, roasted cauliflower and chorizo,
0:39:07 > 0:39:09I think this is good menu writing
0:39:09 > 0:39:13because it gives you a whiff of professional capability.
0:39:13 > 0:39:15- How's that looking? - Yeah, not too bad.
0:39:15 > 0:39:17Not too bad? It looks amazing!
0:39:17 > 0:39:20I'm not sure how you make a broth out of an octopus.
0:39:20 > 0:39:22But I'll give him the benefit of the doubt.
0:39:25 > 0:39:28Roasted cauliflower and chorizo, they work together.
0:39:28 > 0:39:32The only issue is will it all overwhelm that lovely delicate fish?
0:39:32 > 0:39:33I hope not.
0:39:36 > 0:39:37Looking good, smells great, Craig.
0:39:41 > 0:39:43Right, your time is up.
0:39:43 > 0:39:45There you go.
0:39:47 > 0:39:48A little star.
0:39:49 > 0:39:50Thank you.
0:39:52 > 0:39:56Craig's John Dory has been served with roasted cauliflower,
0:39:56 > 0:39:58squid cooked in a cauliflower puree,
0:39:58 > 0:40:04baby gem, radish, sea purslane and chorizo, with an octopus broth.
0:40:12 > 0:40:14The fish is cooked well.
0:40:14 > 0:40:16That little caramelised cauliflower is great.
0:40:16 > 0:40:19Lovely sort of nutty bite to it.
0:40:19 > 0:40:23And that squid in a cauliflower puree is sensational.
0:40:23 > 0:40:25With the seasoning of the chorizo, fantastic.
0:40:25 > 0:40:27And I quite like these bits of little gem lettuce
0:40:27 > 0:40:28that's there as well,
0:40:28 > 0:40:30as well as a little sliver of radish.
0:40:30 > 0:40:35What this doesn't need and what doesn't work is the octopus broth.
0:40:35 > 0:40:39- But it doesn't need it.- But on the whole, it's really interesting.
0:40:39 > 0:40:44And squid with cauliflower puree is something I'm probably going to nick
0:40:44 > 0:40:45as a brilliant idea.
0:40:47 > 0:40:51All the flavours that you're looking for, they're all there.
0:40:51 > 0:40:53I didn't think the broth would work with the cauliflower puree
0:40:53 > 0:40:57on the plate. But it does because he's got quite a lot of squid going
0:40:57 > 0:41:01through that puree. To deliver such clarity and flavour under this
0:41:01 > 0:41:04pressure is quite something for a 21-year-old.
0:41:04 > 0:41:06Now I am really looking forward to the dessert.
0:41:06 > 0:41:08Come on Craig, bring it on.
0:41:13 > 0:41:19There's a lot of non-sweet, sharp, acidic flavours combined here.
0:41:19 > 0:41:23Goat's cheese mousse can be on the acidic side.
0:41:24 > 0:41:26Granny Smith apple could be sharp.
0:41:28 > 0:41:31Sorrel has an acidic edge to it.
0:41:31 > 0:41:33A sweet sorrel veloute?
0:41:33 > 0:41:35No. Never been there.
0:41:35 > 0:41:38Doesn't mean it's a terrible thing, it's just I have no experience.
0:41:42 > 0:41:46I don't want you to rush it, but I really don't want this melting.
0:41:46 > 0:41:48Are you all done?
0:41:48 > 0:41:49- Yeah.- Go on.
0:41:58 > 0:41:59Thank you.
0:42:05 > 0:42:09What you have is a goat's cheese mousse with some compressed apple.
0:42:09 > 0:42:11A little white chocolate aero.
0:42:11 > 0:42:13Poached apples in elderflower.
0:42:13 > 0:42:16And then just on the side, a little apple and sorrel veloute.
0:42:16 > 0:42:17- Thank you very much.- Thank you.
0:42:19 > 0:42:21It's a pretty technically clever-looking thing.
0:42:30 > 0:42:33I was worried that on paper it looked like Craig's dessert
0:42:33 > 0:42:35wasn't going to be sweet enough.
0:42:35 > 0:42:38Actually, it's perfectly sweet enough.
0:42:38 > 0:42:41You have to eat the white chocolate to sort of temper
0:42:41 > 0:42:45the slightly acidic notes of the apple and the goat's cheese.
0:42:45 > 0:42:47But it grew on me as I ate it.
0:42:47 > 0:42:50It's sweet.
0:42:50 > 0:42:51It's delicate.
0:42:51 > 0:42:53It's almost a fete, but in a good way.
0:42:56 > 0:42:59Wow! Absolutely outstanding.
0:43:00 > 0:43:01That is so, so clever.
0:43:01 > 0:43:02It's just so light.
0:43:02 > 0:43:04It's so easy to eat.
0:43:04 > 0:43:06It's a triumph.
0:43:08 > 0:43:11For that challenge, it's like asking for the impossible.
0:43:11 > 0:43:12It's, like, so demanding.
0:43:12 > 0:43:14And obviously, I gave myself a lot to do.
0:43:15 > 0:43:18I got it on the plate at the end of the day, so I'm happy.
0:43:28 > 0:43:30Brett, you've got about four minutes left.
0:43:30 > 0:43:33- What have you got left to do? - Cook the fish, cook the garnish.
0:43:33 > 0:43:35You look like you're a little bit close to the wire here?
0:43:35 > 0:43:38I'm very close to the wire. A little bit too close to the wire.
0:43:38 > 0:43:40Was that raw kohlrabi that just went in there?
0:43:40 > 0:43:43It was, yeah. But I just want a bit of a bite to it,
0:43:43 > 0:43:46- so it shouldn't take too long to cook.- Good luck, Brett.- Thank you.
0:43:50 > 0:43:52I like brill. I cook with brill myself.
0:43:52 > 0:43:55It's a really good, firm white fish.
0:43:55 > 0:43:57You just have to know when to stop.
0:43:58 > 0:44:02Using the clams to add a bit of seasoning, saltiness,
0:44:02 > 0:44:05some texture from the kohlrabi and the apple, adding a kind of healthy
0:44:05 > 0:44:08note to it. The foraged sea vegetables...
0:44:08 > 0:44:10I don't know, something like samphire.
0:44:10 > 0:44:14And then the sweetness of the prosecco sauce.
0:44:14 > 0:44:17If I was in a restaurant, of course, we'd ask for chips on the side.
0:44:17 > 0:44:19THEY LAUGH
0:44:28 > 0:44:30We're going to have to get a move on now, Brett.
0:44:32 > 0:44:33You're five over now, Brett.
0:44:35 > 0:44:37- Are you all done? Good to go? - Yeah.- Hurry up.
0:44:41 > 0:44:43Thank you. Thanks.
0:44:48 > 0:44:50So I cooked for you pan-roasted brill,
0:44:50 > 0:44:52with pickled clams,
0:44:52 > 0:44:55kohlrabi and apple and sea vegetables.
0:44:55 > 0:44:57And a prosecco sauce.
0:44:57 > 0:44:58- Enjoy.- Thank you.
0:45:10 > 0:45:13I'm afraid I really don't like this.
0:45:13 > 0:45:16And I think what ruins it is the kohlrabi.
0:45:16 > 0:45:19If it was softer little bits of potato,
0:45:19 > 0:45:22it would have really warmed and sweetened the dish.
0:45:22 > 0:45:25The texture of the kohlrabi gives the fish
0:45:25 > 0:45:29a sort of rather hard nature.
0:45:29 > 0:45:31And I just don't think it works.
0:45:31 > 0:45:34What rescues this from just being another dish
0:45:34 > 0:45:37is that really gorgeous veloute.
0:45:37 > 0:45:39You get a beautiful white wine warmth coming through
0:45:39 > 0:45:43- and it's holding everything together.- Well, I'm baffled.
0:45:43 > 0:45:46Not by the dish, but by anybody who could find fault in this.
0:45:46 > 0:45:47It's fabulous!
0:45:47 > 0:45:51I want Brett scrubbed and brought to my villa by the seaside
0:45:51 > 0:45:53just as soon as I can afford one.
0:45:53 > 0:45:55HE LAUGHS
0:46:01 > 0:46:04It's nicely cooked and I like the way he's cooked his garnish.
0:46:04 > 0:46:07A nice, acidic flavour coming from the prosecco,
0:46:07 > 0:46:10but I'm not getting as much of the cayenne as I thought.
0:46:10 > 0:46:12Just misses the wow factor.
0:46:20 > 0:46:23Brett is quite proud of his capabilities as a pastry chef.
0:46:23 > 0:46:24You know, he can do a parfait.
0:46:24 > 0:46:26He can make a cremeux.
0:46:26 > 0:46:29He can turn chocolate and coffee into a crumby thing.
0:46:30 > 0:46:33He can not just get hazelnuts, but he can salt and sweet them.
0:46:33 > 0:46:34You know?
0:46:34 > 0:46:39He's obviously someone who really enjoys and plays with texture.
0:46:39 > 0:46:42So it sounds like it could be something that's quite a great,
0:46:42 > 0:46:43you know, eating experience.
0:46:48 > 0:46:49Happy with the parfait?
0:46:49 > 0:46:52It's a little bit softer than what it has been.
0:46:52 > 0:46:55Well, that means you're going to have to move a little bit quicker
0:46:55 > 0:46:57because it's warm in here, and your plates are not cold.
0:46:59 > 0:47:01- That is? - It's the chocolate cremeux.
0:47:05 > 0:47:08You're going to have to move quick, Brett, if you're going to get that
0:47:08 > 0:47:11into the critics. That is melting literally as we're looking at it.
0:47:14 > 0:47:17- Is that the last bit? - That's a last bit.- All right.
0:47:17 > 0:47:18Go, go, go!
0:47:20 > 0:47:21Oh, dear.
0:47:21 > 0:47:24Why put a parfait that's come from a freezer on a warm plate?
0:47:24 > 0:47:26Why?
0:47:31 > 0:47:35Brett's dessert is a praline parfait served with a dark chocolate
0:47:35 > 0:47:39cremeux - a rich, dense set cream -
0:47:39 > 0:47:43alongside sweet and salty hazelnuts and a chocolate coffee crumb.
0:47:52 > 0:47:55I mean, there's nothing you can't like about this.
0:47:55 > 0:47:57You got the lovely saltiness of the nuts.
0:47:57 > 0:47:59You've got the crumb, the chocolate.
0:47:59 > 0:48:02You've got the ice cream in the middle.
0:48:02 > 0:48:05The chocolate mousse is absolutely sensational.
0:48:05 > 0:48:10- It's delicious.- And it's not hugely ambitious, it just tastes excellent.
0:48:10 > 0:48:13- You've left a bit, Tracy. - Oh, here. Go have at it.
0:48:13 > 0:48:15Thanks very much. OK.
0:48:15 > 0:48:17Hang on!
0:48:17 > 0:48:20- You didn't want it, did you?- No. - Apparently not.- Join in, would you?
0:48:20 > 0:48:22Mm...
0:48:26 > 0:48:28If this was cold, this would be great.
0:48:28 > 0:48:31Absolutely love the flavours, love the combinations, love the idea.
0:48:31 > 0:48:32It just needed to be colder.
0:48:33 > 0:48:35Yeah, it's a pressure of a service.
0:48:35 > 0:48:36He's out of practice.
0:48:41 > 0:48:42Oh, it's horrible. It's tough, eh?
0:48:42 > 0:48:45But, eh... No, you know, I had a go
0:48:45 > 0:48:47and just things didn't seem to fall my way.
0:48:59 > 0:49:02Lisa is poaching the halibut, she's turning the yuzu into a gel.
0:49:02 > 0:49:04She's roasting the cauliflower.
0:49:04 > 0:49:05She's got a sauce to make.
0:49:05 > 0:49:08And heaven knows what she's doing to the apple and the grapefruit.
0:49:08 > 0:49:09Maybe they retain their virtues.
0:49:11 > 0:49:12There's a lot here to get done.
0:49:14 > 0:49:18These are not things that are traditional accompaniments for fish.
0:49:18 > 0:49:20The sauce will need to hold the dish together.
0:49:23 > 0:49:24You have three minutes, Louisa.
0:49:24 > 0:49:28- How's it going? - I think I'm going to be on time.
0:49:28 > 0:49:31I'm not going to serve the yuzu gel because it's grainy.
0:49:31 > 0:49:33I think the plate has enough acidity on it anyway,
0:49:33 > 0:49:35so I think it'll be OK without it.
0:49:38 > 0:49:40- Let's finish the dish off.- Yep.
0:49:49 > 0:49:51- Is that it?- No. 30 seconds.
0:49:51 > 0:49:52Come on.
0:49:59 > 0:50:00You done?
0:50:00 > 0:50:02- Yes.- Right, Louisa.
0:50:02 > 0:50:04- Nice, big deep breath.- Off you go.
0:50:07 > 0:50:10I'm so pleased, if something's not right, she leaves it off.
0:50:10 > 0:50:12- Yeah, I like that. - That's good confidence.- Absolutely.
0:50:13 > 0:50:15- Thank you. - Here you go.
0:50:18 > 0:50:21I've got for you today some poached halibut,
0:50:21 > 0:50:26some roasted cauliflower, parsley and black garlic sauce,
0:50:26 > 0:50:28compressed apple, grapefruit...
0:50:29 > 0:50:33..crispy pork crackling, asparagus, sugar snaps.
0:50:34 > 0:50:36And there was meant to be a yuzu gel,
0:50:36 > 0:50:38but I'm not happy to serve it because it's too grainy.
0:50:38 > 0:50:40- That's fine.- Thank you.
0:50:40 > 0:50:41Cheers!
0:50:50 > 0:50:52I thought, when I looked at it,
0:50:52 > 0:50:55she's put these things together for appearances' sake.
0:50:55 > 0:50:58You know, there's no real reason to have little bits
0:50:58 > 0:51:00of pink grapefruit on a fish dish,
0:51:00 > 0:51:02but it's surprisingly successful.
0:51:02 > 0:51:04Everything sort of matches, all these tones,
0:51:04 > 0:51:06all these textures work together,
0:51:06 > 0:51:10and then the parsley sauce is the one thing that brings it together.
0:51:10 > 0:51:13I love it, it's really interesting.
0:51:13 > 0:51:16Louisa, I think, has that thing we're always looking for - taste.
0:51:21 > 0:51:24Really love the flavours, great combinations.
0:51:24 > 0:51:28I love the tangy, sweet pink grapefruit that's on the plate.
0:51:28 > 0:51:29Yeah, she does really push herself,
0:51:29 > 0:51:31but she's given us a good plate of food.
0:51:36 > 0:51:38Are we going to be all right for dessert?
0:51:38 > 0:51:41- I hope so.- You've got 15 minutes.
0:51:48 > 0:51:51As far as I'm aware, electric glazing is not
0:51:51 > 0:51:53a conventional culinary term.
0:51:56 > 0:51:59I'm imagining maybe popping candy, that sort of thing,
0:51:59 > 0:52:02something that makes the mouth feel electric.
0:52:02 > 0:52:06The cool of the granita cut through with the herb
0:52:06 > 0:52:09and then, yeah, a bit of crunch.
0:52:09 > 0:52:12I mean, I'd order it, I'd give it a go.
0:52:12 > 0:52:13I'm worried.
0:52:14 > 0:52:17Louisa, how is this electric sauce going on?
0:52:17 > 0:52:19Well, would you like to try some?
0:52:19 > 0:52:20- Absolutely.- Yeah?
0:52:29 > 0:52:32I'm starting to numb up a little bit, my tongue is swelling.
0:52:33 > 0:52:35I might not be able to talk later.
0:52:35 > 0:52:36Ah, thank goodness, have some more!
0:52:36 > 0:52:38THEY LAUGH
0:52:38 > 0:52:40I'm starting to sweat!
0:52:42 > 0:52:44You're going to have to be quick.
0:52:48 > 0:52:50- OK. Ready?- Yep.- Off you go, then.
0:52:54 > 0:52:56That electric sauce is a bit weird.
0:53:01 > 0:53:05So today, we've got electric glazed strawberries.
0:53:05 > 0:53:08We have a white chocolate set custard,
0:53:08 > 0:53:13tarragon granita, freeze dried strawberries and a granola.
0:53:13 > 0:53:15- Thank you.- OK. Thank you, you enjoy.
0:53:24 > 0:53:26- CRUNCHING - Oh, my!
0:53:29 > 0:53:32I really hope that they get the idea of why I've used Sichuan.
0:53:34 > 0:53:37It's quirky, it's different, and I hope they see that.
0:53:42 > 0:53:44Are you getting electrified?
0:53:44 > 0:53:45- No.- No.
0:53:46 > 0:53:50It sounded like it was going to be something that we'd never had before
0:53:50 > 0:53:53that was going to absolutely turn our worlds upside down.
0:53:53 > 0:53:56And, in fact, I'm not getting the advertised mouth-numbing
0:53:56 > 0:53:59electrified effect from the strawberries.
0:53:59 > 0:54:01I'm not mad about that combination
0:54:01 > 0:54:04of the tarragon with the strawberries.
0:54:04 > 0:54:06There's way too much going on.
0:54:06 > 0:54:10She needs to have the confidence in some of these singular ideas
0:54:10 > 0:54:13and not throw everything at it at the same time.
0:54:20 > 0:54:24Now, this electric sauce, when I tasted it at the bench,
0:54:24 > 0:54:27it slowly started to come to life on your palate,
0:54:27 > 0:54:30and I'm not getting it when the sauce is mixed onto the dish.
0:54:32 > 0:54:34I don't know, overthought maybe,
0:54:34 > 0:54:37trying to throw too much at it, and it hasn't worked out
0:54:37 > 0:54:39as well as her main course has.
0:54:41 > 0:54:43It was a little workout for me.
0:54:43 > 0:54:46Exhausting, but it was worth it.
0:54:48 > 0:54:52We had a good day in the kitchen - our four chefs came in here,
0:54:52 > 0:54:54brought some great energy.
0:54:54 > 0:54:55Some ups and downs, as always,
0:54:55 > 0:54:59but I thought overall they did themselves proud.
0:54:59 > 0:55:01It's going to be a shame to lose one of these chefs.
0:55:04 > 0:55:07Craig, for me, is my chef of the day.
0:55:07 > 0:55:10I agree. Here's a chef that really understands good flavours,
0:55:10 > 0:55:11great ingredients.
0:55:11 > 0:55:15He just absolutely inspires you.
0:55:15 > 0:55:18Our other three chefs, they all cooked well, I believe,
0:55:18 > 0:55:19but there have been issues.
0:55:20 > 0:55:23Louisa always puts herself under huge amounts of pressure
0:55:23 > 0:55:25with the amount of work she does.
0:55:25 > 0:55:27She did a great main course.
0:55:27 > 0:55:30I thoroughly enjoyed the flavours.
0:55:30 > 0:55:32Her dessert, however, was completely different.
0:55:32 > 0:55:37A real shame I didn't get to taste what this electric sauce was about
0:55:37 > 0:55:38because that was the real excitement,
0:55:38 > 0:55:41the wow factor about her dish that I didn't get.
0:55:42 > 0:55:45Lee made us the turbot main course.
0:55:45 > 0:55:46It was a nice-looking plate.
0:55:46 > 0:55:49But it just needed a touch of salt here and there
0:55:49 > 0:55:51just to lift the dish up to a different level.
0:55:51 > 0:55:55It's really hard when you take a sponge cake like a madeleine
0:55:55 > 0:55:57and try and turn it into a dessert,
0:55:57 > 0:56:00and I don't think Lee did that today.
0:56:00 > 0:56:03We were both slightly disappointed, and so were the critics.
0:56:04 > 0:56:07I really liked the choice of ingredients in Brett's menu.
0:56:07 > 0:56:08I loved the ideas,
0:56:08 > 0:56:12it just needed to have a little bit more cayenne pepper in the sauce and
0:56:12 > 0:56:14it would have lifted the dish.
0:56:14 > 0:56:16Brett's dessert didn't look the best,
0:56:16 > 0:56:18but it was definitely delicious,
0:56:18 > 0:56:19that he got right.
0:56:22 > 0:56:23This is close.
0:56:25 > 0:56:28You could put any of these three chefs through quite happily
0:56:28 > 0:56:31into Knockout Week, but we do need to lose one.
0:56:45 > 0:56:50Chefs, thank you for a fab round.
0:56:50 > 0:56:52Our critics ate well, we ate well.
0:56:54 > 0:56:56It's sad we're going to have to lose one of you today.
0:56:59 > 0:57:02The chef leaving the competition is...
0:57:07 > 0:57:09- ..Lee.- Thank you.
0:57:09 > 0:57:12- Good luck, guys.- Thank you, Lee. - Well done, Lee.- Cheers.
0:57:17 > 0:57:20I should have done better, and I could have done better.
0:57:20 > 0:57:22Some chefs have a bad day, and today was my day.
0:57:26 > 0:57:28Chefs, congratulations, you're through to Knockout Week.
0:57:28 > 0:57:30Well done today, great job.
0:57:32 > 0:57:35Yeah, final 12, I didn't expect to get this far.
0:57:35 > 0:57:37I think the hard work really...
0:57:37 > 0:57:40I wouldn't say it starts, I think it just continues.
0:57:40 > 0:57:42- Congratulations.- Congratulations. - Cheers.- Well done, guys.
0:57:42 > 0:57:45- Yeah, well done.- Great day in the kitchen, well done.
0:57:45 > 0:57:48To get this far, it makes me want to do better.
0:57:48 > 0:57:50I'm feeling ecstatic.
0:57:52 > 0:57:54Yeah, it's up there, totally.
0:57:54 > 0:57:57To get through to the final 12, it's such an achievement in itself.
0:57:57 > 0:57:59So, yeah, thrilled to bits.
0:57:59 > 0:58:01- You are old enough to drink, aren't you?- Yeah, yeah, I am.
0:58:01 > 0:58:03THEY LAUGH
0:58:03 > 0:58:04- Cheers.- Well done, guys.
0:58:06 > 0:58:10Next week, another six professionals...
0:58:11 > 0:58:14..fight for a place in the quarterfinal.
0:58:16 > 0:58:19Don't worry, absolutely everybody does that.
0:58:22 > 0:58:23You are halfway, Chef.
0:58:23 > 0:58:24Oh-la-la!
0:58:27 > 0:58:29This is absolutely exquisite.
0:58:29 > 0:58:31It's a plate of excellence, it really is.