0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Junior is one of them.
0:00:12 > 0:00:15- Ca marche! Two Saint-Jacques au passe now!- Oui!
0:00:15 > 0:00:23Now he and MasterChef judge Gregg Wallace are on the hunt for Britain's next culinary superstar,
0:00:23 > 0:00:28a professional with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:39 > 0:00:45Ten professional chefs have faced their first challenge to prove to Monica Galetti
0:00:45 > 0:00:48that they can cook at the highest level.
0:00:52 > 0:00:56Now they've been split into two groups.
0:00:57 > 0:01:02Today, four will face the final test to decide who is good enough
0:01:02 > 0:01:04to cook for Michel Roux Junior.
0:01:04 > 0:01:09At the end of it, one of them will be going home.
0:01:09 > 0:01:13The pressure today is going to be intense,
0:01:13 > 0:01:16but you've got to feed off that and turn it into loving it,
0:01:16 > 0:01:20just do your best cos you only get this opportunity once.
0:01:20 > 0:01:22I did expect the standards to be high.
0:01:22 > 0:01:24I didn't expect them to be this high
0:01:24 > 0:01:27I'd be a liar if I said I wasn't in it to win it
0:01:27 > 0:01:30because everyone is here to win.
0:01:36 > 0:01:40Skills test, one of my favourite bits. What have you got for them?
0:01:40 > 0:01:45I'd like them to prepare this sea bass, remove the bone, but keep it whole.
0:01:45 > 0:01:49I'd like them to use this separate fillet to make a fish tartare.
0:01:49 > 0:01:54In a professional kitchen, preparing fish is a must. They should know what they're doing.
0:01:54 > 0:02:00First, I'll scale the fish. I'm using this bag, so the scales don't go everywhere.
0:02:00 > 0:02:05I'm using the back of a knife, but you should be able to use a fish scaler as well.
0:02:05 > 0:02:09Rinse the fish down to remove any other scales that I've missed.
0:02:11 > 0:02:15Next step, remove everything that's extra on the fish.
0:02:15 > 0:02:20Now I'm going to cut into the fish and remove the bone.
0:02:20 > 0:02:24See the fins along the top? You want to go just above it
0:02:24 > 0:02:30and angle the knife in and you can feel the bone as you're cutting into that fish. That's your guideline.
0:02:30 > 0:02:34You've got to be careful that your knife point doesn't split the skin.
0:02:34 > 0:02:40You do not want to pierce the fish or any stuffing you're going to have will just leak.
0:02:40 > 0:02:42And you let the bones guide you.
0:02:43 > 0:02:47Remove the bone as a whole. That should come out loosely.
0:02:47 > 0:02:49Then you just pull it out.
0:02:52 > 0:02:58- Remove the gills.- We want to keep the head on?- Head on, eyes out, everything else out.
0:02:59 > 0:03:01Give it a rinse.
0:03:04 > 0:03:08Any professional chef should know they have to pin-bone a fish.
0:03:08 > 0:03:11Michel is not a great fan of fish bones.
0:03:11 > 0:03:15That's it, our fish ready to be stuffed.
0:03:19 > 0:03:22Next, I'm going to make the fish tartare.
0:03:22 > 0:03:26First, make sure there's no bone in that fish.
0:03:26 > 0:03:33Take it straight off the skin. Hold on to that and pull the skin and the fillet will come off on its own.
0:03:33 > 0:03:38Thinly slice that fish. You don't want to chew on big chunks of fish.
0:03:38 > 0:03:40Into the bowl it goes.
0:03:40 > 0:03:42The rest will be down to palate.
0:03:50 > 0:03:53A touch of olive oil.
0:03:55 > 0:03:57That's right.
0:03:58 > 0:04:01Now I'm just very simply putting it into this ring.
0:04:01 > 0:04:07Micro-fennel and mustard frills very simply on the top of that.
0:04:07 > 0:04:13- I'll just finish with oil on the top.- That speaks to my inner depth. That is lovely.
0:04:13 > 0:04:15Then last, remove the ring.
0:04:17 > 0:04:21Here we have it, Gregg - the de-boned fish ready for stuffing
0:04:21 > 0:04:23and my fish tartare.
0:04:25 > 0:04:31- This is a great test, Gregg. It's about accuracy, tasting, knife skills.- Let's get 'em in.
0:04:34 > 0:04:38First up is head chef Shaun who has cooked in the army for 23 years.
0:04:39 > 0:04:46In the first invention test, he wowed the judges with his Stilton tart and glazed apples.
0:04:47 > 0:04:54I'm here because I'm coming to the end of my career in the army. I want to continue in the catering industry
0:04:54 > 0:04:58To have the MasterChef trophy in your restaurant would be fantastic.
0:05:00 > 0:05:02Shaun, it's a skills test.
0:05:02 > 0:05:08What we'd like you to do is prepare and bone that sea bass, ready for stuffing,
0:05:08 > 0:05:14keeping it whole, then with the separate fillet, we'd like you to make us a tartare.
0:05:14 > 0:05:18- We're going to give you just 15 minutes.- OK.
0:05:18 > 0:05:22- Are you ready, Shaun?- Yeah, I am. - Off you go.
0:05:30 > 0:05:33Excuse me.
0:05:41 > 0:05:45You've had five minutes.
0:06:31 > 0:06:35Last 60 seconds. We need that on a plate, chef.
0:06:45 > 0:06:49- Just in the nick of time. - The pressure's on there.
0:06:49 > 0:06:51That's a challenge and a half, that!
0:06:58 > 0:07:03Shaun, the tartare is a decent, clean-looking plate. Let's taste.
0:07:06 > 0:07:11I like all the combination of flavours, but you've just put too much lime in there.
0:07:11 > 0:07:18At the beginning, when you looked at the fish and we told you what your task was, you did look afraid.
0:07:18 > 0:07:24But you did a great job managing to take the bone out, even if you've gone the opposite end of the fish.
0:07:24 > 0:07:28You took the gills and eyes out, scaled it perfectly, trimmed it down
0:07:28 > 0:07:35and you showed skills as a chef to follow those bones and try not to damage the fish as much as possible.
0:07:36 > 0:07:38It's not a bad effort.
0:07:40 > 0:07:42- Shaun, thanks very much.- Thank you.
0:07:50 > 0:07:53The pressure was immense in there.
0:07:53 > 0:07:59To do two things at once in 15 minutes and execute a dish on a plate, that was intense pressure.
0:08:03 > 0:08:0921-year-old David is a junior sous-chef at a hotel and is currently on the pastry section.
0:08:10 > 0:08:15His deconstructed crumble with almond sponge was a big hit.
0:08:15 > 0:08:21Cooking is my life. There's nothing better to me than having a nice meal, cooking a nice meal,
0:08:21 > 0:08:26trying out new things. I eat, sleep, drink cooking, really.
0:08:27 > 0:08:30All yours, David. 15 minutes. Off you go.
0:08:37 > 0:08:38Quick.
0:09:17 > 0:09:19Five minutes left.
0:09:46 > 0:09:51- Is that good?- Yeah.- You've got 60 seconds to stick it on that plate.
0:10:02 > 0:10:06Yeah, those 15 minutes go quick, don't they?
0:10:10 > 0:10:13Right, David, let's start with the sea bass.
0:10:13 > 0:10:18You scaled it into the bag. Well done. You trimmed all the fins off.
0:10:18 > 0:10:20You pin-boned the fish.
0:10:20 > 0:10:24The only thing you haven't done is taken the gills out.
0:10:24 > 0:10:30You've also gone in through the belly. You should go through the back, but not a bad attempt.
0:10:30 > 0:10:31Thank you.
0:10:31 > 0:10:34We're going to look at your tartare.
0:10:39 > 0:10:46I think the grated zest of the lime on top of that was inspired. The smell is lovely. Very good job.
0:10:53 > 0:10:59I enjoy watching you work. You taste as you season and you flavour. It is lovely.
0:11:02 > 0:11:05- So well done, big fella.- Thank you.
0:11:11 > 0:11:15The amount of time they give you to do that is unreal,
0:11:15 > 0:11:19but I'm not feeling too bad. It went a lot better than I thought it would
0:11:23 > 0:11:28Kim is a senior sous-chef in a luxury hotel in London
0:11:28 > 0:11:31and has been working in kitchens for 11 years.
0:11:31 > 0:11:37Last time, the taste of her food impressed the judges more than the appearance.
0:11:38 > 0:11:45For me, it's always about being better and getting better and becoming that great chef you want to
0:11:45 > 0:11:48I want to be recognised and be a head chef
0:11:48 > 0:11:52at a great restaurant in London and hopefully have my own one day.
0:11:53 > 0:11:57- Kim, 15 minutes. Off you go. - Thank you.
0:12:11 > 0:12:13- You've had five minutes.- OK.
0:12:42 > 0:12:45Three minutes left.
0:12:51 > 0:12:53Last minute.
0:12:56 > 0:13:00We're going to have to push you here.
0:13:06 > 0:13:09Right, time's up. Time's up.
0:13:16 > 0:13:19Kim, let's start with the fish.
0:13:19 > 0:13:21You started off scaling the fish.
0:13:21 > 0:13:27- Well done. However, you forgot to trim it down, remove the gills and the eyes as well.- OK.- OK?
0:13:27 > 0:13:31You must also remember to take out any pin bones on the inside.
0:13:31 > 0:13:36- When you do take the bone out, you should go through the back.- OK.
0:13:36 > 0:13:40You can see in there you should never leave all this in the fish.
0:13:42 > 0:13:45Right, let's look at your tartare.
0:13:51 > 0:13:55As soon as I got it near my mouth, I breathed in broken onion smell.
0:13:55 > 0:14:00- A spring onion is a powerful little allium.- Yeah.
0:14:05 > 0:14:08I like the chilli dressing you've made.
0:14:08 > 0:14:13However, I wish at one point you would've stopped to taste.
0:14:14 > 0:14:17- Kim, thank you. Off you go. - Thank you very much.
0:14:25 > 0:14:29My nerves in there, it really gets to you inside.
0:14:29 > 0:14:34Your heart's racing a thousand beats a minute and for me, I felt it.
0:14:38 > 0:14:45At just 20 years old, sous-chef Rob has already won the Ludlow Young Chef of the Year award.
0:14:45 > 0:14:50In the last round, Rob's presentation let down an otherwise impressive dish
0:14:50 > 0:14:53of pork with liver ravioli.
0:14:54 > 0:14:58Cooking is everything to me. You think about it 24/7.
0:14:58 > 0:15:01If you slit me open, you see a cookbook pop out.
0:15:03 > 0:15:07- Rob, 15 minutes. Off you go, chef. - Cheers. Thank you.
0:15:25 > 0:15:27You've had five minutes.
0:15:38 > 0:15:44- Is it all right if I leave it as tha and get on to the tartare?- Sure. - Thank you.- Sure.
0:15:50 > 0:15:53Three minutes left.
0:15:59 > 0:16:02- Stop.- You've cut yourself.
0:16:02 > 0:16:05I don't think we've had a winner that hasn't cut himself.
0:16:05 > 0:16:09But they've managed to do everything successfully.
0:16:11 > 0:16:13Two minutes left, chef.
0:16:19 > 0:16:23Ten seconds. We need the ring off the plate. We need it finished.
0:16:29 > 0:16:33Complete and utter rubbish. I've never done either of them before.
0:16:33 > 0:16:36I didn't do the fish proud like I wish I did.
0:16:36 > 0:16:41You did your best to try not to damage this fish.
0:16:41 > 0:16:44But what you should have done first is scale that fish,
0:16:44 > 0:16:49trim it down, remove the eyes, remove the gills from the inside.
0:16:49 > 0:16:55It's the rule of thumb of preparing fish. Also, once you've been in the inside here, take the pin bones out.
0:16:55 > 0:16:58But at least wash it.
0:16:58 > 0:17:04In saying that, you've still managed to keep the fillets pretty much undamaged.
0:17:04 > 0:17:08Knife skills. You know, you cut yourself using the wrong knife.
0:17:08 > 0:17:13As to making your tartare, you took the fillet straight off the skin,
0:17:13 > 0:17:17but also make sure there are no bones in that fish.
0:17:20 > 0:17:22It's nicely seasoned.
0:17:22 > 0:17:25It tastes good. It tastes decent.
0:17:28 > 0:17:30Cheers, Rob. Thanks, mate.
0:17:48 > 0:17:50Gutted.
0:17:54 > 0:17:57I've mucked up completely.
0:17:58 > 0:18:00I tried my best,
0:18:00 > 0:18:06but you know, it's whether they thin I've got something in me for them to give me that chance.
0:18:10 > 0:18:16Our four today had never boned out a whole sea bass.
0:18:16 > 0:18:22They all removed that bone, but it was done through the belly. No-one took it out from the back end.
0:18:23 > 0:18:25Shaun was very, very nervous.
0:18:25 > 0:18:31He did everything that he knew how to do right, then attempted the rest of the task.
0:18:31 > 0:18:37He managed to get all the bones out of that sea bass. He cut all the fins off, de-scaled it properly.
0:18:37 > 0:18:40He cut the eyes and gills out. He was pretty good.
0:18:40 > 0:18:45- His tartare is what let him down the most today. - He put too much lime in it.
0:18:45 > 0:18:50It was a few little things, minor errors there that I need to tweak.
0:18:50 > 0:18:56I'll take them forward. If I'm lucky enough to go through, then I can only improve myself.
0:18:57 > 0:18:59David, I really like him.
0:18:59 > 0:19:04He scaled the fish properly and he did attempt to pin-bone the fish.
0:19:05 > 0:19:08David made the best tartare for me today.
0:19:08 > 0:19:13It was a bit heavy on the chilli, but I like hot food. I like the way that he worked today.
0:19:13 > 0:19:19I definitely could have done the fis a lot more justice than what I did, instead of hacking it up a bit,
0:19:19 > 0:19:22but I tried my hardest, so...
0:19:23 > 0:19:28Kim scaled her fish. However, she forgot to remove the gills,
0:19:28 > 0:19:30the fins, the eyes.
0:19:30 > 0:19:37Again she took the bone out through the belly, then when she'd done that, she didn't pin-bone as well.
0:19:37 > 0:19:44And her tartare was decent, but it had big chunks of spring onion which was wrong.
0:19:44 > 0:19:48It went OK. I just messed up on a few things.
0:19:48 > 0:19:53Rob was scared. He stabbed himself in the finger, he was so scared.
0:19:53 > 0:19:58He managed to get all the bones from his sea bass, but he even forgot to scale the fish.
0:19:58 > 0:20:02He knows how to scale and trim the gills and everything down.
0:20:02 > 0:20:06He knows to remove the innards. He just lost it.
0:20:06 > 0:20:11- His tartare he made tasted good, well seasoned. - And it was finely chopped.
0:20:11 > 0:20:15I want to win this and I reckon I do have the chance of winning it
0:20:15 > 0:20:19if I get the chance to cook for them the food I can cook.
0:20:19 > 0:20:22We can put all four through if we want.
0:20:22 > 0:20:29I think Rob was the weakest, but I don't believe he did that badly that he shouldn't get another chance.
0:20:29 > 0:20:35To put Rob through to cook for Michel is a big risk and it worries me.
0:20:35 > 0:20:38All I'm asking is you chuck him a lifeline.
0:20:59 > 0:21:04We have discussed at great lengths who to put through to cook for Michel.
0:21:04 > 0:21:07It has not been easy for me.
0:21:10 > 0:21:12We have decided...
0:21:15 > 0:21:21..all four of you should get the opportunity to go and cook for Michel.
0:21:21 > 0:21:26However, one or two of you need to prove that you deserve to be there.
0:21:28 > 0:21:31- Well done.- Congratulations.
0:21:34 > 0:21:36We can breathe now then.
0:21:36 > 0:21:40I didn't deserve to go through and just this lifeline comes through
0:21:40 > 0:21:44Words can't describe how I feel. It's amazing.
0:21:49 > 0:21:55There are classics that should be part of every professional chef's repertoire.
0:21:55 > 0:22:02And Michel Roux Junior is looking for chefs who aspire to cook them at his two Michelin star level.
0:22:04 > 0:22:09For today's classic recipe, I want the chefs to cook a classic chocolate and raspberry tart.
0:22:10 > 0:22:13Chocolate is indulgent and special.
0:22:13 > 0:22:19It has to tick all the boxes of a great dessert, the ultimate pleasure.
0:22:19 > 0:22:23It has to look beautiful. It has to scream out, "Eat me!"
0:22:23 > 0:22:26The first job is the sweet pastry - sifted flour,
0:22:26 > 0:22:29the soft butter in the centre along with the sugar.
0:22:30 > 0:22:32The egg yolk...
0:22:33 > 0:22:36A tiny pinch of salt.
0:22:36 > 0:22:39Now we start to bring in the flour,
0:22:39 > 0:22:42using the fingertips, a delicate touch.
0:22:43 > 0:22:49So once you have achieved this kind of a sandy texture,
0:22:49 > 0:22:53now you take the palm of your hand and you're pushing away.
0:22:53 > 0:22:58This is not kneading, but it's bringing the dough together.
0:22:59 > 0:23:02I did my apprenticeship at the age of 16,
0:23:02 > 0:23:07learning how to make beautiful pastries in a shop in Paris.
0:23:07 > 0:23:09It takes years of experience.
0:23:09 > 0:23:12That's it, that's the consistency we want.
0:23:12 > 0:23:16It's wrapped in clingfilm, so that it doesn't dry out.
0:23:16 > 0:23:18That goes in the fridge quickly.
0:23:19 > 0:23:25Now we need to get the ganache on, so the liquid glucose goes into the pan
0:23:25 > 0:23:28with cream, brought up to the boil.
0:23:29 > 0:23:32Take the pan off the heat.
0:23:32 > 0:23:35We incorporate the bitter chocolate and the butter.
0:23:35 > 0:23:40This makes a really beautiful, rich, shiny ganache,
0:23:40 > 0:23:45so we can leave that there and come back to it later.
0:23:45 > 0:23:4920 minutes later, the sweet paste should be set and ready to roll.
0:23:49 > 0:23:53The pastry should be about two millimetres thick.
0:23:57 > 0:24:03So now I'm going to put this in the oven to bake at 180 degrees centigrade for about 15, 20 minutes.
0:24:03 > 0:24:05It has to be fully cooked.
0:24:08 > 0:24:12Now the base is cool and we can put our raspberries in here.
0:24:14 > 0:24:17The chocolate ganache...
0:24:22 > 0:24:24Hmm!
0:24:27 > 0:24:30Just shake it a bit. That's it.
0:24:30 > 0:24:36Now quickly into the blast-chiller or the fridge to set. I don't want it solid.
0:24:36 > 0:24:39When I cut into it, it has to be soft.
0:24:40 > 0:24:43This is a dessert. It has to be beautiful.
0:24:43 > 0:24:48They've got to give us some kind of decoration with the chocolate.
0:24:48 > 0:24:53I want to see the chefs' creativity. I want to see them give me one chocolate decoration.
0:25:17 > 0:25:23There we have it - bitter chocolate tart with raspberries and a beautiful, imaginative decoration.
0:25:23 > 0:25:26That's what I want from the chefs.
0:25:44 > 0:25:49It's every chef's dream to cook for Michel Roux Junior.
0:25:49 > 0:25:53It's an amazing opportunity to try and show him what I've got.
0:25:53 > 0:25:59Nervous, excited. So many emotions are in my head at the moment. I don' know what to do - cry, laugh, jump?
0:25:59 > 0:26:03I'm in the MasterChef whites. It's a great honour to wear these whites.
0:26:03 > 0:26:07I've just got to produce the goods now.
0:26:22 > 0:26:29You may have found this competition a little bit tough, but this is where the cooking really starts.
0:26:42 > 0:26:45All great chefs understand pastry.
0:26:45 > 0:26:49You are going to be cooking a tarte au chocolat aux framboises.
0:26:49 > 0:26:53I'm expecting great things from this recipe.
0:26:53 > 0:26:58To be a great chef, you have to understand pastry work.
0:26:58 > 0:27:02You've got an hour and ten minutes. Off you go.
0:27:25 > 0:27:29Every time that you do come back to cook, you do have to prove something
0:27:29 > 0:27:35You always have to be better than the last time and that's what I'm here to do.
0:27:35 > 0:27:38- Kim, do you understand this classic recipe?- I do.
0:27:38 > 0:27:40- Are you classically trained?- No.
0:27:40 > 0:27:45- What about pastry work? - It's one of my weakest points. I like desserts a lot.
0:27:45 > 0:27:51- We all like desserts.- Of course. - Some more than others.- But I want to prove to you that I can do this.
0:27:51 > 0:27:57- How do you feel about the competition?- It's a lot of pressure. It's been intense.
0:27:57 > 0:28:00- Do you push yourself? Are you tough on yourself?- Yeah.
0:28:02 > 0:28:06Kim hasn't worked in pastry, but she understands the recipe.
0:28:06 > 0:28:11She understands the principles and knows that we want beautiful presentation.
0:28:16 > 0:28:19You've had 15 minutes.
0:28:27 > 0:28:33Cooking for Michel Roux Junior now, you know, the stakes have been raised immensely.
0:28:33 > 0:28:37If I get one positive comment, then I'll be happy, really happy.
0:28:40 > 0:28:46- Right, Shaun...- Chef? - How are you with pastry work? - This is not my favourite subject.
0:28:46 > 0:28:51- Oh, dear.- This is my weakest area and something I really need to concentrate on.
0:28:51 > 0:28:55- So not trained in pastry at all? - Not a trained pastry chef, no.
0:28:55 > 0:29:00I would have thought with the military, that would be part of the cooking training?
0:29:00 > 0:29:06During training, they give you some classical skills and flavours. We take them into the field army.
0:29:06 > 0:29:11We use them basic skills to progress and we have a bit of free rein.
0:29:11 > 0:29:16With all the opportunities in the army, why did you pick up a saucepan?
0:29:16 > 0:29:20My father was a chef in the army. He tried to talk me out of it.
0:29:20 > 0:29:22He wanted to see if I had the dedication.
0:29:22 > 0:29:27I stepped into the field army kitche at 16 and I've been there ever since
0:29:31 > 0:29:38Shaun has overcooked his chocolate and I worry that his ganache will not have that lovely shine I expect.
0:29:40 > 0:29:43You've had 30 minutes.
0:29:50 > 0:29:57I'm confident in my abilities, but I also think, being 20, I'm not quite the finished package.
0:29:57 > 0:30:02I want to learn and hopefully Michel Roux and Gregg can point me in the right direction.
0:30:02 > 0:30:08- Right, Rob, you all right with this classical recipe?- Sweets aren't my strong point at all.
0:30:08 > 0:30:11Doesn't seem like anything has been!
0:30:11 > 0:30:16- This recipe is new to you. - Yeah. I've made chocolate tarts,
0:30:16 > 0:30:21- but the ganache filling is new to me.- What started you cooking?
0:30:21 > 0:30:27I grew up in my dad's restaurant. You get the vibe, the noise, everyone shouting and blurting.
0:30:27 > 0:30:30You get shivers up your spine.
0:30:33 > 0:30:40Rob is already well behind on the timings. I worry that that tart won't be cooked
0:30:40 > 0:30:43and won't be set in time.
0:30:54 > 0:30:59I think my strength is being very adaptable in the kitchen.
0:30:59 > 0:31:05A lot of people don't know pastry, which is a plus on my side. I like pastry a lot.
0:31:07 > 0:31:12- David, do you understand this classic recipe?- I do, yes.
0:31:12 > 0:31:18- Dab hand at the pastry?- I work in pastry quite often. I find it more challenging than other parts.
0:31:18 > 0:31:25- How did you feel when you came in and saw this recipe?- I saw raspberries and thought, "Dessert!"
0:31:25 > 0:31:30Without telling everybody else what you're going to do, chocolate tempering?
0:31:30 > 0:31:36- You'll just have to wait and see. - Good. I like to see a big smile on a chef's face.
0:31:39 > 0:31:46David has got an eye for presentation. He is tempering chocolate, has a different ganache,
0:31:46 > 0:31:52he's made coulis. He's got so much going on and he looks so confident. It's great!
0:31:56 > 0:31:58It's your last ten minutes!
0:32:30 > 0:32:34That's it. Stop. Stop!
0:32:49 > 0:32:55We asked you to cook a classic pastry dessert - tarte chocolat aux framboises.
0:32:55 > 0:32:58A chocolate tart with raspberries.
0:32:58 > 0:33:05The chocolate tart should be beautifully presented, the pastry cooked through and crispy.
0:33:05 > 0:33:09There must be some form of chocolate work.
0:33:20 > 0:33:23Kim, we're going to start with you.
0:33:31 > 0:33:35Kim, very simple decoration there, that big teardrop of coulis.
0:33:35 > 0:33:39But it works. Very neat, very precise.
0:33:39 > 0:33:44Your chocolate ganache has set just in time. It looks soft. It's just holding.
0:33:44 > 0:33:50But that's good. It's not neat, though, and that's because you just cut the raspberries in half
0:33:50 > 0:33:57and threw them at the bottom there. Chocolate shavings on top is good. That's easy chocolate work,
0:33:57 > 0:33:59but done neatly and nicely.
0:34:03 > 0:34:08Tastes really good. Could look a bit sharper, pastry could be crisper.
0:34:13 > 0:34:21The base of the tart is not quite cooked enough. Your chocolate ganache is silky smooth and shiny.
0:34:21 > 0:34:23The coulis is lovely.
0:34:23 > 0:34:28This is a good attempt. It's not far off the classic recipe.
0:34:28 > 0:34:32But I would have liked a little bit more chocolate work.
0:34:34 > 0:34:38For someone that doesn't do pastry, I thought I did OK.
0:34:38 > 0:34:44I was going for the presentation. I wanted a clean plate and thought that's what I gave.
0:34:46 > 0:34:48David, let's have a look at yours.
0:34:54 > 0:34:58David, you're quite obviously trying to show off your skills.
0:34:58 > 0:35:01The chocolate work on here is very good.
0:35:01 > 0:35:04A lovely chocolate curl. Good.
0:35:08 > 0:35:11The base of your chocolate tart is fully cooked.
0:35:11 > 0:35:16The ganache is two minutes away from setting properly.
0:35:16 > 0:35:21That really is the only criticism I have on your dessert
0:35:21 > 0:35:23because I think it's great.
0:35:29 > 0:35:35I love that ganache you made, the lighter one with the cream. That is heaven.
0:35:35 > 0:35:41I could have that by the ladle! Although I think you've overdone the raspberry on that slice.
0:35:46 > 0:35:50I got a few compliments so that's a good thing.
0:35:50 > 0:35:53Shaun, your turn.
0:35:58 > 0:36:06Not quite up there with the best desserts I've seen, but pretty impressive.
0:36:15 > 0:36:21There's a crunch to your pastry, the chocolate is lovely. Not too sweet, lovely and rich.
0:36:21 > 0:36:28My only complaint is I'd like a little bit more raspberry along the bottom.
0:36:28 > 0:36:33I love your presentation. Very neat, precise, dare I say, military fashion.
0:36:33 > 0:36:39- Thank you. - You've done some sugar work, which is brilliant. Very clever.
0:36:39 > 0:36:45Your chocolate ganache is shiny. I noticed you were beating the ganache there
0:36:45 > 0:36:50to make it come back together because it had split. You've brought it back.
0:36:56 > 0:37:02The pastry is well cooked, it's crunchy, not too thick. The ganache has set, only just.
0:37:02 > 0:37:07I like your little chocolate curls on top to give texture.
0:37:07 > 0:37:11I really like this. You've done a very good job here.
0:37:12 > 0:37:14Thank you, chef.
0:37:16 > 0:37:22I think I did very well. Pastry is not my forte, so I stuck with what I know.
0:37:22 > 0:37:26Whether it worked or not, I didn't know. That was the big key.
0:37:26 > 0:37:29Rob, let's have a look at yours.
0:37:34 > 0:37:42You've made a nice, bright coulis. We've got a slice of fine chocolate work.
0:37:42 > 0:37:46But, of course, your tart hasn't set.
0:37:53 > 0:37:57The flavours are there. You've made a lovely coulis.
0:37:57 > 0:38:03It's a wonderful match for the rich cocoa chocolate, but it's not a tart. It's like chocolate sauce.
0:38:06 > 0:38:13I do like that you did attempt some chocolate work and you've got a piece of chocolate strip there.
0:38:13 > 0:38:16That shows you're willing to give it an effort.
0:38:19 > 0:38:24Your coulis is good. Nice and shiny, not too sweet.
0:38:24 > 0:38:28The ganache is good. It's shiny. It's just not set.
0:38:28 > 0:38:34The pastry base, I can't really judge it because it's not cooked.
0:38:41 > 0:38:44I mucked up big time.
0:38:59 > 0:39:04The next test is your choice of a classic recipe.
0:39:04 > 0:39:10This is your last chance to show us what you've got. I expect perfection.
0:39:11 > 0:39:16You've got one hour to make a memorable dish.
0:39:16 > 0:39:18Off you go.
0:39:40 > 0:39:42I'm feeling pretty confident.
0:39:42 > 0:39:48The recipe I've chosen is quite dear to my heart. I created this recipe myself.
0:39:48 > 0:39:53So if I don't execute it properly, I'll be beating myself up about it quite badly!
0:39:56 > 0:40:02- David, what classic dish are you cooking for us?- A creme brulee with maple sable biscuits
0:40:02 > 0:40:09- and a milk chocolate mousse. - Surprise(!) A dessert.- Yeah. - It's a creme brulee, pecan and...?
0:40:09 > 0:40:14It's a milk chocolate creme brulee and I'm not glazing it in the traditional method.
0:40:14 > 0:40:20But I feel I can still call it creme brulee when I have caramel on top. Pecan caramel.
0:40:20 > 0:40:24I'll be sprinkling this on top instead of burning it.
0:40:24 > 0:40:29I want to show you that I can do something different, with a twist.
0:40:29 > 0:40:35- What does it mean to you to get through?- It means everything to me. It's my career. I'm still so young.
0:40:35 > 0:40:39- How old are you?- I'm 21. - Are you? Cor, you're ageing badly!
0:40:39 > 0:40:44- I've been told that many times! - Hard work. It makes you age. - It does.
0:40:44 > 0:40:50- You have got very little time to make your dessert amazing. Get cracking.- Thank you.
0:40:52 > 0:40:55David says he'll present his creme brulee in a different way.
0:40:55 > 0:41:03It had better be very good because the classic creme brulee, for me, is the perfect dessert.
0:41:06 > 0:41:0815 minutes already gone!
0:41:21 > 0:41:27'I think this dish is going to highlight for me what kind of chef I am.'
0:41:27 > 0:41:33Very seasonal, classic, traditional. Looking the wow factor and tasting the wow factor.
0:41:33 > 0:41:39- Right, Kim, what classic recipe have you chosen to cook?- Lamb Wellington.
0:41:39 > 0:41:43I'm going to do it with some carrot and cardamom puree
0:41:43 > 0:41:49- and fresh girolle mushrooms.- What's the chicken for?- A mousse. I'll put the morels with the mousse
0:41:49 > 0:41:54- and then the pancake and puff pastry on the outside.- Wow.- Quite layered.
0:41:54 > 0:42:00- I want to get lots of flavour in. - It's coming with a sauce? - A little light jus of lamb,
0:42:00 > 0:42:07- which I'll put the girolle mushrooms through.- Why go through the terror and pressure of MasterChef?
0:42:07 > 0:42:10Pressure is what all chefs live for and I love it.
0:42:10 > 0:42:16It's all go, go, go and you have to have that inside you. I think I do.
0:42:20 > 0:42:26The secret to a great Wellington is that the meat is cooked and that the pastry is crisp.
0:42:26 > 0:42:28I just hope Kim can achieve that.
0:42:32 > 0:42:36We've reached halfway. There's only half an hour left!
0:42:49 > 0:42:55The first time I cooked this dish was about six months ago for an internal military competition.
0:42:55 > 0:43:01There's a few bits of advice I've been given and I've got a couple of elements I must pay attention to.
0:43:04 > 0:43:08- Shaun, what classic recipe are you cooking?- It's more classic flavours.
0:43:08 > 0:43:15And three classic skills, really. My recipe I'm trying today is pan-fried rainbow trout
0:43:15 > 0:43:22with soused vegetables and a watercress tower with a slight twist - a savoury egg custard.
0:43:22 > 0:43:29But with mainly watercress flavour. I'm making a beetroot caviar and serving it with creme fraiche.
0:43:29 > 0:43:36- What custard did you say? - A savoury egg custard.- Watercress custard? Right, you loony.
0:43:36 > 0:43:42- No wonder we lost the Empire. - There's a lot of technique on show. I hope you get it right.- Thank you.
0:43:45 > 0:43:49The flavours of Shaun's dish should be a perfect harmony.
0:43:49 > 0:43:55Slightly bittersweet pickled vegetables should work perfectly with the fish.
0:43:55 > 0:44:00I'm not sure about the beetroot pearls. What does that bring to the dish?
0:44:06 > 0:44:12The classic dish I've chosen is a classic with a wow factor to it.
0:44:13 > 0:44:20I do think I can deliver a perfect dish. I think that's what I need to do to impress Michel.
0:44:20 > 0:44:26- Right, Rob, what classic recipe have you chosen? - I've chosen papillote of John Dory
0:44:26 > 0:44:33with turned potatoes, braised baby gem lettuce and a saffron and shallot butter.
0:44:33 > 0:44:39- So you are wrapping the fillet of John Dory in greaseproof paper and baking it.- Yes.
0:44:39 > 0:44:45- And hoping the bag is puffed up. - Yeah.- And when you open it, you get lovely vapours of the fish.- Yeah.
0:44:45 > 0:44:52- There's quite a bit for you resting on this dish.- I do this right or I go home. Simple.
0:44:52 > 0:44:58I want you to see what I'm all about. You want a part of you in your dish.
0:44:58 > 0:45:02If I don't do that, I'll be a boring old chef.
0:45:02 > 0:45:06- And you don't want to be a boring old chef!- Oh, no.
0:45:09 > 0:45:13The perfect papillote puffs up with steam from the fish.
0:45:13 > 0:45:18If it's wrapped too tight, it'll just overcook the fish and be soggy.
0:45:18 > 0:45:21Last five minutes!
0:45:46 > 0:45:48Guys, get it on those plates!
0:45:50 > 0:45:52Stop!
0:46:00 > 0:46:03First up is David.
0:46:03 > 0:46:09His classic dish is a milk chocolate creme brulee topped with a pecan nut caramel and served
0:46:09 > 0:46:13with maple sable biscuits and milk chocolate mousse.
0:46:13 > 0:46:20First off, it's not what I would call a creme brulee. In a parfait jar?
0:46:20 > 0:46:27I'm more used to seeing pates in parfait jars, but if it's a good one, why not?
0:46:37 > 0:46:44Shortbread biscuits are delicious. You just about get that maple syrup. Very, very good.
0:46:44 > 0:46:48Your milk chocolate mousse as well, I think, is delicious.
0:46:48 > 0:46:54I like your idea of making the caramel with the pecan nuts and putting it on top.
0:46:54 > 0:46:58That, for me, is a dessert. That's where it stops.
0:46:58 > 0:47:03I don't like your chocolate creme brulee. I don't like the texture.
0:47:04 > 0:47:10I'm not sure about the balance of this dish. It's just milk chocolate and milk chocolate!
0:47:10 > 0:47:13It's a crazy looking pudding!
0:47:13 > 0:47:17It really is. It's making me smile.
0:47:17 > 0:47:18Yeah.
0:47:22 > 0:47:29I think it's absolutely wonderful. It's sticky and chocolatey and maple syrup and nuts! It's lovely.
0:47:29 > 0:47:35But all of it together is too much even for me and I'm a self-confessed sugar chocaholic.
0:47:38 > 0:47:43I definitely should have put something acidic on there or bitter.
0:47:43 > 0:47:47The dish was way too sweet. I should have thought it through properly.
0:47:49 > 0:47:54Kim has cooked Lamb Wellington, a twist on the classic Beef Wellington,
0:47:54 > 0:48:00layered with a chicken and girolle mushroom mousse, pancake and puff pastry.
0:48:00 > 0:48:05She is serving it with a carrot and cardamom puree and a rosemary jus.
0:48:05 > 0:48:11First off, I think it looks really nice. I love that the puff pastry looks cooked all the way through,
0:48:11 > 0:48:14crispy and shiny - you've egg-washed it.
0:48:16 > 0:48:17Mm.
0:48:19 > 0:48:26The lamb for me is ever so slightly overcooked. Saying that, it's still moist. The pancake has absorbed
0:48:26 > 0:48:32all the humidity and natural juices of the lamb and meant that the pastry is nice and crisp.
0:48:32 > 0:48:36Your lamb jus I find a little bit too strong in rosemary.
0:48:36 > 0:48:43Carrot puree is beautifully seasoned, nice and silky smooth, with just a hint of cardamom.
0:48:43 > 0:48:49- As a whole, I like this dish. - Thank you very much.- I think this dish is showing a lot of skills.
0:48:49 > 0:48:54It's more than I was expecting from a Lamb Wellington. It's very good.
0:49:00 > 0:49:06The Wellington itself is absolutely beautiful. Slightly overcooked for one side of the Channel.
0:49:06 > 0:49:13Us over here on these beautiful windswept islands, we find it cooked very well indeed.
0:49:13 > 0:49:18But it looks incomplete to me. I'm looking around for some potatoes,
0:49:18 > 0:49:22I'm looking around for maybe a portion of spinach.
0:49:22 > 0:49:27Michel Roux Junior said that my dish was this close to perfection.
0:49:27 > 0:49:32For him to say that to me, I am absolutely over the moon.
0:49:32 > 0:49:37For his classic, Shaun has pan-seared a rainbow trout fillet
0:49:37 > 0:49:45and served it with soused or pickled vegetables and a watercress custard, topped with beetroot caviar.
0:49:45 > 0:49:51The colours are beautiful. Really, really exciting, vivacious colours.
0:49:51 > 0:49:53- Very nice.- Thank you, chef.
0:49:58 > 0:50:04Your soused or pickled vegetables are delicious. Works beautifully with the fish.
0:50:04 > 0:50:09I love that watercress pepperiness with the fish. It works beautifully.
0:50:09 > 0:50:13The combinations of flavours there are great.
0:50:13 > 0:50:18The beetroot pearls or caviar are very well done, but...
0:50:18 > 0:50:21they taste of, really, not a lot.
0:50:21 > 0:50:27- OK, chef. - This is very good choice of ingredients and well cooked.
0:50:27 > 0:50:31Your showing off a lot of skills.
0:50:34 > 0:50:41- That dish is beautiful. Some great cooking and some great taste on that plate.- Thank you.
0:50:41 > 0:50:45- Go home with a smile on your face. - Not much of a smiler, am I?
0:50:47 > 0:50:52Overall, I think my presentation was really good and Michel Roux commented on that,
0:50:52 > 0:50:57but I could have executed other flavours on the plate a lot better.
0:50:57 > 0:51:02Rob's classic dish is John Dory with saffron and sweet peppers,
0:51:02 > 0:51:04cooked en papillote,
0:51:04 > 0:51:12served with braised baby gems, turned potatoes and a saffron and shallot butter.
0:51:12 > 0:51:17Your papillote is a little bit scruffy. It isn't puffed up and the right shape.
0:51:25 > 0:51:31The colours, when you open up that papillote, it really looks appetising. It looks wonderful.
0:51:35 > 0:51:42Your choice of ingredients is really nice, it's colourful. The cooking is very good, the fish is moist.
0:51:42 > 0:51:45The idea behind it is great.
0:51:45 > 0:51:52Maybe some lemon rind or orange rind to give it that kick, give it a boost.
0:51:57 > 0:52:05I'd happily eat all of that. I think it's cooked really well. Soft potatoes, soft fish.
0:52:05 > 0:52:08Good cooking. I think you proved a point.
0:52:09 > 0:52:15I'm really happy with what I did. I couldn't have cooked any better. The fish was cooked perfectly.
0:52:15 > 0:52:18I reckon I have done myself justice.
0:52:23 > 0:52:27- What do you think? - Hard, wasn't it?
0:52:37 > 0:52:40What a fantastic couple of tests.
0:52:40 > 0:52:45Nothing brightens my day more than good cooks with good cooking.
0:52:45 > 0:52:51I started off with an enormous pile of chocolate and finished with an enormous pile of chocolate!
0:52:51 > 0:52:57- I had a great day.- Great cooking. Lots of passion, lots of skill. Everything I was expecting.
0:52:57 > 0:53:01Shaun's attempt at my classic I thought was very good.
0:53:01 > 0:53:04His pastry was cooked to perfection.
0:53:04 > 0:53:08And his decoration was spot-on. It looked great.
0:53:08 > 0:53:14Shaun's classic recipe was a rainbow trout, pan-fried, with soused or pickled vegetables
0:53:14 > 0:53:17and a custard made with watercress.
0:53:17 > 0:53:23He then made us some beetroot caviar, which were expertly done,
0:53:23 > 0:53:28but lacked in flavour. They didn't bring anything except colour.
0:53:28 > 0:53:36Apart from that, I can't see any reason why that guy should not march, soldier-like,
0:53:36 > 0:53:42- straight into a quarter-final. He is a force to be reckoned with. - We've got to put Shaun through.
0:53:42 > 0:53:48Michel Roux had some really positive comments and I've taken on board those where I need to improve.
0:53:48 > 0:53:51So I'm ecstatic, really.
0:53:51 > 0:53:57Kim's chocolate tart was far from perfect. The pastry was undercooked, but her ganache was really shiny
0:53:57 > 0:54:01and the right texture. Also it had set properly.
0:54:01 > 0:54:08I loved Kim's Wellington. It tasted wonderful and that lamb was cooked fine for me. Absolutely fine.
0:54:08 > 0:54:13The flavours were brilliant. That chicken mousse with morels
0:54:13 > 0:54:20and the pancake that meant the puff pastry cooked and was crisp and really tasty.
0:54:20 > 0:54:23Kim has all-round qualities, enough to go through.
0:54:23 > 0:54:30I so do not want to go home today! I hope I have done enough to stay in the competition.
0:54:30 > 0:54:34Shaun through, Kim through. All right, fair dos. I agree.
0:54:34 > 0:54:37So we decide between the two young fellas.
0:54:37 > 0:54:39David -
0:54:39 > 0:54:46his decoration of his chocolate tart was very good. So obvious, obvious talent there.
0:54:46 > 0:54:53A very accomplished dessert, but spoilt by the fact that the actual tart was runny.
0:54:53 > 0:55:00I really loved his chocolate creme brulee, but the milk chocolate mousse that he'd made
0:55:00 > 0:55:05- was very similar.- It was far too chocolatey, too creamy, too mousse-y, too sweet!
0:55:05 > 0:55:13I really don't want to go home because I feel I've got a lot more to show than what I've done today.
0:55:13 > 0:55:20Rob had the worst chocolate tart up at the bench. He never really managed a chocolate tart, did he?
0:55:20 > 0:55:24- A chocolate puddle on pastry. - On uncooked pastry.
0:55:24 > 0:55:29If we'd stopped this challenge then, Rob would have been on his way home,
0:55:29 > 0:55:33and he redeemed himself completely with his fish en papillote.
0:55:33 > 0:55:40Rob's fish looked really colourful and it was a very brave attempt to cook a fish en papillote.
0:55:40 > 0:55:45If they see something in me that they want to take through, brilliant.
0:55:45 > 0:55:48If not, I'll be absolutely gutted.
0:55:49 > 0:55:56I'm not convinced by Rob, but then I've only seen David cook pastry.
0:56:20 > 0:56:24I'd like to say I thought today was great.
0:56:24 > 0:56:29Really good standard, which has made this judging extremely difficult.
0:56:29 > 0:56:33It's never easy, but we have made a decision.
0:56:37 > 0:56:39And the chef leaving us is...
0:56:46 > 0:56:48..Rob.
0:57:07 > 0:57:10'I'm feeling gutted.'
0:57:10 > 0:57:16I'll take away, obviously, the positives, but also I've got to do a lot of work.
0:57:16 > 0:57:21I have a lot more to learn. I'm still young. I'm only 21.
0:57:21 > 0:57:26No, it's not the end. You'll see me again - just not on MasterChef!
0:57:29 > 0:57:34Congratulations. You three are quarter-finalists.
0:57:39 > 0:57:41Well done.
0:57:41 > 0:57:48I'm so happy. I'm going to get all tearful as well! I'm very excited and happy.
0:57:51 > 0:57:56'Making the quarter-final now I can show off more skills not only for myself,'
0:57:56 > 0:58:00but the boys in green out there. I'm still here.
0:58:01 > 0:58:06Going through means everything to me now.
0:58:06 > 0:58:11You've not seen the best of me. I haven't even got started yet.
0:58:14 > 0:58:21Tomorrow night, Shaun, Kim and David will join three other heat winners in the quarter-final.
0:58:23 > 0:58:29Our chefs cannot afford to play it safe. Now is the time to really excel.
0:58:29 > 0:58:36Only the best will go on to cook for the critics in a bid for a coveted semi-final place.
0:58:36 > 0:58:39I like chocolate. I hate this.
0:58:39 > 0:58:44This is as near as it comes to a faultless dish.
0:58:56 > 0:59:00Subtitles by Subtext for Red Bee Media Ltd - 2011
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