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 > 0:00:15Two Saint-Jacques au passe now!
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 > 0:00:43Ten professional chefs have faced their first challenge
0:00:43 > 0:00:48to prove to Monica Galetti that they can cook at the highest level.
0:00:50 > 0:00:53Now they've been split into two groups.
0:00:53 > 0:00:57Today five of them will face the final test
0:00:57 > 0:01:02to decide who is good enough to cook for Michel Roux Junior.
0:01:03 > 0:01:07At the end of it, one of them will be going home.
0:01:08 > 0:01:12'Today's very important. It's massive.'
0:01:12 > 0:01:14The biggest day of my life.
0:01:15 > 0:01:21To win this competition is going to take a lot of determination, hard work. I'm in it to win it.
0:01:24 > 0:01:30No one wants to fall at the first hurdle. We're all gunning to get through today.
0:01:35 > 0:01:41- This is the skills test. What have they to do?- Today I would like them to tunnel bone
0:01:41 > 0:01:47this leg of lamb, which means to literally go in with the knife, around the bone, hence the term.
0:01:47 > 0:01:50This leg will then be left hollow.
0:01:50 > 0:01:56- I'd like them to prepare it ready for roasting.- So get the bone out without ripping the meat?
0:01:56 > 0:01:59I want to learn how to do this.
0:02:00 > 0:02:01Right.
0:02:01 > 0:02:04I always start on the top here.
0:02:04 > 0:02:08Nip that off cos we do not want to serve that.
0:02:09 > 0:02:11Take everything off there.
0:02:12 > 0:02:15Gives it a lovely presentation.
0:02:15 > 0:02:19So here there is a knuckle that holds that joint together.
0:02:19 > 0:02:24All I've done is nipped it there over the joint and it comes off.
0:02:27 > 0:02:32This is still attached here. You're going to take the knife
0:02:32 > 0:02:37and cut there. That is dislocated. We'll take this bone out from the inside.
0:02:37 > 0:02:41You'll be left with all this meat and that holding it together.
0:02:41 > 0:02:44Wow. That's trickier than I thought.
0:02:44 > 0:02:49Just go in and follow that around. Tunnel around that, OK?
0:02:50 > 0:02:52Turn it round
0:02:52 > 0:02:58and then the same thing. You're going to tunnel through here to the other side.
0:03:03 > 0:03:09And then all they need to do is twist and out it pops. That leg of lamb is tunnel boned.
0:03:09 > 0:03:14This tunnel boning is basic chef's butchery, isn't it?
0:03:14 > 0:03:18They all should have done this in college. They must follow the bone.
0:03:18 > 0:03:22Now we're going to tie it up ready for roasting.
0:03:23 > 0:03:29On the top, down to the bottom and then criss-cross here. And back up.
0:03:29 > 0:03:32Knotted off at the top.
0:03:33 > 0:03:40And then just a matter of forming it and tying along the middle of the leg of lamb.
0:03:44 > 0:03:47Also just pierce it like so
0:03:47 > 0:03:52and then stud it with the garlic and rosemary. Here we have it.
0:03:52 > 0:03:56A tunnel boned leg of lamb ready for roasting.
0:04:00 > 0:04:05- Five chefs outside ready to do this. - Let's get the first one in.
0:04:06 > 0:04:14First up is Ash, who has worked in Australia, France and Spain across his 15-year career.
0:04:15 > 0:04:19In the first invention test, his strawberry tart was a triumph.
0:04:19 > 0:04:24'I think it's very important to stay in the competition.'
0:04:24 > 0:04:28I need to try to do the best possible, keep Monica happy.
0:04:30 > 0:04:36We'd like you to tunnel bone this leg of lamb.
0:04:36 > 0:04:40And prepare it, tie it, ready for roasting.
0:04:40 > 0:04:4210 minutes, Ash. Off you go.
0:05:08 > 0:05:12You've had five minutes, Ash. Halfway.
0:05:30 > 0:05:32You've got three minutes.
0:05:45 > 0:05:48- All finished, Ash?- Yeah.
0:05:55 > 0:06:01- How do you think that went, Ash? - Not fantastic, to be honest. I've never boned a leg of lamb.
0:06:01 > 0:06:07Overall, I think you've got a great level of skill. You have done butchery before, Ash,
0:06:07 > 0:06:14because you've taken the meat completely off the leg. We were hoping you'd leave this end in,
0:06:14 > 0:06:21so it still resembles a leg of lamb. It's not the neatest piece of meat tied up,
0:06:21 > 0:06:26- but not a bad job at all.- Thank you. - Cheers, Ash. Off you go.- Cheers.
0:06:30 > 0:06:32Pretty good.
0:06:36 > 0:06:39I could have done a lot worse job.
0:06:40 > 0:06:43But it might have just been enough.
0:06:48 > 0:06:54Head chef Tom started life in the kitchen six years ago as a porter.
0:06:54 > 0:06:59Last time, his collapsed white chocolate mousse was disappointing,
0:06:59 > 0:07:03but his basil-flavoured shortbread was a hit.
0:07:05 > 0:07:09'I didn't do as well as I'd like to, so I'm going to go in there'
0:07:09 > 0:07:12and pull all the stops out.
0:07:12 > 0:07:1610 minutes, chef. Leg of lamb, off you go.
0:07:37 > 0:07:42I think you need a plaster on your finger, Tom.
0:07:42 > 0:07:45You've just scraped it on there.
0:07:47 > 0:07:49Thank you.
0:07:50 > 0:07:54- Plaster's on. You all right? - I'm fine.- Off we go.
0:08:06 > 0:08:10You've had five minutes. You're halfway.
0:08:24 > 0:08:26You've got three minutes left, Tom.
0:08:40 > 0:08:42- Finished, chef?- Yeah.
0:08:50 > 0:08:54Tom, not a bad effort in tying. However...
0:08:54 > 0:09:01the method you were using was very dangerous. You should always try as much as possible to go away.
0:09:01 > 0:09:05I know that. I just forgot, you know.
0:09:05 > 0:09:10Point number two. There's quite a bit of wastage. See that there.
0:09:10 > 0:09:15- We do not want to do that. - Don't be too down. We realise how tough this is.
0:09:15 > 0:09:19- Thank you, Tom. Off you go.- Cheers.
0:09:24 > 0:09:27I'm a bit annoyed with myself.
0:09:27 > 0:09:34I've let myself down in the technique, which would have led to a better result in the end.
0:09:35 > 0:09:39Alison left her job as a nanny at 25 to retrain as a chef.
0:09:39 > 0:09:44Eight years later, she's a sous chef with Michelin star aspirations.
0:09:45 > 0:09:53Despite timing issues, her mushroom ravioli was a success in the first round.
0:09:53 > 0:09:56It's been a lot mentally, preparing.
0:09:56 > 0:10:01If I can get my nerves under wraps, I'm confident about my skills.
0:10:03 > 0:10:09- Alison, do you understand what I mean by tunnel boning it? - Yes. I haven't done it before,
0:10:09 > 0:10:13but I...I'll give it a go.
0:10:13 > 0:10:16Leg of lamb. 10 minutes. Off you go.
0:10:47 > 0:10:48OK?
0:10:48 > 0:10:51Yeah. My whole body's shaking.
0:10:53 > 0:10:57You've got five minutes. You're halfway.
0:11:02 > 0:11:05Last 30 seconds.
0:11:09 > 0:11:11- That's it.- Finished?- Yeah.
0:11:16 > 0:11:22Alison, I wish you could have calmed down and had a bit more faith in yourself
0:11:22 > 0:11:28because even though you've not done this before, you've managed to get this bone out quite well.
0:11:28 > 0:11:34You did a good job there. Little things - this needs to come out here, the knuckle.
0:11:34 > 0:11:39Your tying is fine, but you need to control these nerves.
0:11:39 > 0:11:41Nearly every chef shakes here.
0:11:41 > 0:11:46Not as much as you, but they all shake here. OK?
0:11:46 > 0:11:49- Thanks, Alison.- Thanks.
0:11:53 > 0:11:58My whole body, literally, my legs and everything were shaking.
0:11:58 > 0:12:03I could have done it a little bit better, but I'm quite happy.
0:12:06 > 0:12:12Dan left his native New Zealand for the UK to further his skills as a chef.
0:12:13 > 0:12:19In the last round, he failed to impress when his strawberry souffle didn't rise.
0:12:19 > 0:12:22It's very important for me to stay in the competition.
0:12:22 > 0:12:24I'm very determined
0:12:24 > 0:12:28to prove to myself that I can cook for Michel.
0:12:29 > 0:12:32All right, Dan. 10 minutes. Off you go.
0:12:52 > 0:12:53Ohh...
0:12:55 > 0:12:59You've had five minutes. Halfway.
0:13:32 > 0:13:39Dan, you have managed to take all the bone out, in one piece. That's great skill.
0:13:39 > 0:13:45Just remember to be very careful to work that knife away from you as much as possible.
0:13:45 > 0:13:51I was so scared you'd lose your knuckles. With tying it, make sure it's much more tight,
0:13:51 > 0:13:55so it holds its form. But you've done it. Not a bad attempt.
0:13:59 > 0:14:03When I first saw what I was doing, I went a bit blank.
0:14:03 > 0:14:07I could have probably done better. I'm not sure if I've done enough.
0:14:07 > 0:14:15Last up is Ben, who was inspired by his father, a former Ritz head chef, to pursue a culinary career.
0:14:16 > 0:14:23Last time, his white chocolate mousse dish was let down by its presentation.
0:14:24 > 0:14:28'I've come here to go as far as I can.'
0:14:28 > 0:14:31To go all the way would be special.
0:14:33 > 0:14:3610 minutes. Off you go.
0:15:12 > 0:15:16You've had five minutes. You're halfway.
0:15:36 > 0:15:39- All done, chef?- Done.
0:15:44 > 0:15:48For someone who's not done this in a long time, damn good job.
0:15:48 > 0:15:52You went back in to remove the knuckle. That's fantastic.
0:15:52 > 0:15:59If anything, the tying needs to be more evenly spaced out, but I think you've done a great job.
0:15:59 > 0:16:01Well done.
0:16:01 > 0:16:04Ben, thanks. Well done. Off you go.
0:16:09 > 0:16:10Sound job.
0:16:14 > 0:16:17I'd like to think I've done myself justice.
0:16:17 > 0:16:23I did what was put in front of me and what they asked me to do. Hopefully, that's enough.
0:16:24 > 0:16:30Monica, you're going to have to help me here. I can't see a lot between them.
0:16:30 > 0:16:34They all managed to deliver today, which was good to see.
0:16:34 > 0:16:38Ben did a wonderful job. He kept that leg of lamb whole.
0:16:38 > 0:16:45- He still had the bone at the end. - I thought it looked very good. Ben's got to go through.
0:16:45 > 0:16:50Ash has never tunnel boned a leg of lamb out. However, he showed the skills of a chef
0:16:50 > 0:16:55- to still remove that bone.- What he ended up with was very good indeed.
0:16:55 > 0:16:58Let's put Ash through.
0:16:58 > 0:17:02Alison could do great things if she can control those nerves.
0:17:02 > 0:17:08She still managed to get that bone out and, with tying, she knew how to do it.
0:17:08 > 0:17:11I'm impressed that someone so nervous did such a decent job.
0:17:11 > 0:17:16- Alison is a risk that I'm willing to put in front of Michel.- Good, good.
0:17:16 > 0:17:23Now that leaves Tom and Dan. Tom and Dan were very similar in that you were scared
0:17:23 > 0:17:28- that both of them would lose a finger.- Both very dangerous.
0:17:28 > 0:17:33Also very lacking in skills. Tom, when he butchered the leg of lamb,
0:17:33 > 0:17:37it looked very rough. He left a lot of meat on there.
0:17:37 > 0:17:41I'd be devastated if I went home now. I haven't shown what I can do.
0:17:41 > 0:17:45Dan, however, still managed to get it out and the bone was quite clean.
0:17:45 > 0:17:51If their skills tests are very similar, we have to look at the dishes they did.
0:17:51 > 0:17:56Dan made the souffle that wasn't a souffle. It was more like raw porridge.
0:17:56 > 0:18:02Tom made a mousse that didn't quite set, but also a basil shortbread, which is skilful.
0:18:02 > 0:18:08Tom's cooking was definitely better, but this skills test, I think Dan edges it.
0:18:08 > 0:18:12I really want to progress and cook for Michel.
0:18:12 > 0:18:14If I went home now, I'd be gutted.
0:18:18 > 0:18:21Monica, I think the decision has got to be yours.
0:18:25 > 0:18:30I know who's going to go through and cook for Michel.
0:18:44 > 0:18:52We've seen you now working through two tests. You've given me and Monica plenty to talk about.
0:18:52 > 0:18:54We've reached a decision.
0:18:55 > 0:18:58The chef leaving us today is...
0:19:04 > 0:19:05Dan.
0:19:21 > 0:19:28To actually get here and then messing up at the first hurdle and not being able to cook for Michel,
0:19:28 > 0:19:34I'm feeling pretty gutted now. One thing I'll take from it is to just learn from my mistakes.
0:19:38 > 0:19:43All right, guys. You get to go through and cook for Michel.
0:19:43 > 0:19:47One or two of you need to really step it up.
0:19:48 > 0:19:55There are classics that should be part of every professional chef's repertoire
0:19:55 > 0:20:02and Michel Roux Junior is looking for chefs who aspire to cook them at his two-Michelin-star level.
0:20:02 > 0:20:07For the classic dish today, I want the chefs to cook a nouilles aux fruits de mer.
0:20:07 > 0:20:11Pasta with seafood. It is superb.
0:20:14 > 0:20:19This complex classic, which has been on the Roux menu for over 30 years,
0:20:19 > 0:20:25consists of fresh pasta, a medley of seafood and a creamy seafood sauce.
0:20:28 > 0:20:32First of all, they have to make a really good pasta dough.
0:20:33 > 0:20:40If it's too wet, they won't be able to work it through the machine. That's where skill comes through.
0:20:40 > 0:20:44The right consistency for the dough should be elastic.
0:20:44 > 0:20:46Wonderful. Just right.
0:20:46 > 0:20:51Now we have to put it in the fridge and rest for at least 10-15 minutes.
0:20:54 > 0:20:56Next, the seafood.
0:20:56 > 0:20:58The mussels first.
0:20:59 > 0:21:01They need to be rinsed
0:21:01 > 0:21:03and checked for the beards,
0:21:03 > 0:21:11check for any barnacles on there. Then we have the razor clams. They get the same treatment.
0:21:11 > 0:21:14A little rinse.
0:21:14 > 0:21:20To steam the mussels and the razor clams, we use a little bit of shallot. That'll add sweetness.
0:21:22 > 0:21:28They're going to steam. When they come out, I'll use that lovely liquor for the sauce.
0:21:28 > 0:21:32A little bit of dry white wine. Lid on.
0:21:32 > 0:21:36Now for the winkles. You just take a toothpick
0:21:36 > 0:21:41and dig them out. This protective cap needs to come off.
0:21:41 > 0:21:46If you turn the winkle over, its intestine just pulls off.
0:21:46 > 0:21:52For me, this is basic knowledge of how to prepare seafood. The scallop...
0:21:52 > 0:21:56I want to use just the best part, which is the white.
0:21:56 > 0:21:59Mmm. Clean it down.
0:21:59 > 0:22:02So it has to be edible in one mouthful,
0:22:02 > 0:22:05manageable with only the fork.
0:22:08 > 0:22:16So in they go to this simmering liquor. I just want to ever so slightly cook them
0:22:16 > 0:22:19because we'll be cooking them in the finished sauce.
0:22:19 > 0:22:21Next, the langoustines.
0:22:21 > 0:22:25I'm going to keep one of the heads for decoration.
0:22:25 > 0:22:30The other heads we're going to put back into the cooking liquor,
0:22:30 > 0:22:32along with some fish stock.
0:22:33 > 0:22:37Now we need to finish off the razor clams.
0:22:37 > 0:22:42The sweetest and best part is this pure white meat here.
0:22:42 > 0:22:50That's the bit I want to see on the plate. The sauce has now reduced and it's intense.
0:22:50 > 0:22:54Double cream. And we let it reduce again. Not over-reduced, not heavy.
0:22:54 > 0:22:56It has to have finesse.
0:23:02 > 0:23:07It should be coating the back of the spoon.
0:23:07 > 0:23:14The tomatoes need to be blanched, de-seeded and diced, which I'll add to the sauce at the last second.
0:23:15 > 0:23:21Now all we need to do is roll out that pasta, cook it and bring the dish together.
0:23:24 > 0:23:29Tagliatelle or thin pasta I think works best with this sauce
0:23:29 > 0:23:34because you can coat the sauce on every strand of pasta.
0:23:46 > 0:23:51In they go. Fresh pasta cooks very, very quickly.
0:23:55 > 0:24:00A little bit of the sauce on the pasta.
0:24:00 > 0:24:02Now to reheat the seafood.
0:24:02 > 0:24:05And it is only reheating.
0:24:11 > 0:24:13Right.
0:24:34 > 0:24:36Voila.
0:24:36 > 0:24:42Les nouilles aux fruits de mer. Fresh pasta with seafood and a cream sauce.
0:24:47 > 0:24:49A beautiful dish, fit for a king.
0:24:51 > 0:24:56That's what I want the chefs to prepare.
0:25:05 > 0:25:12It really feels like the real thing now. All I can do is... cook my heart out, really.
0:25:12 > 0:25:19It's good to cook for Michel Roux Junior. It'll have to be perfect because nothing will get past him.
0:25:20 > 0:25:27I don't cut corners. I go into as much detail as possible, so I hope I can deliver the same standard.
0:25:39 > 0:25:44We are now going to kick it up a gear.
0:25:55 > 0:26:01For the first classic dish, I want you to cook nouilles aux fruits de mer. I expect you to have
0:26:01 > 0:26:05the knowledge and the skills to cook it to perfection.
0:26:05 > 0:26:09This is the first of two classic dishes that we want you to cook.
0:26:09 > 0:26:16At the end of both of those, one of you will leave. You have one hour, ten minutes. Off you go.
0:26:44 > 0:26:51I'm basically going to try to blank everyone and everything around me to try to get a hold of my nerves.
0:26:51 > 0:26:58I just want to show that I've got the skills it takes to go far in this competition.
0:27:03 > 0:27:05- Hi, Alison.- Hi.
0:27:05 > 0:27:12- So how are you with the classics? - I think I could do with learning a bit more about them.
0:27:12 > 0:27:18- I sometimes try a couple of things at work when I have time myself. - So what is your training?
0:27:18 > 0:27:26I went to college in Malta and as an apprentice I got sent to a hotel over here, in England.
0:27:26 > 0:27:31- I've been here ever since. - We've seen you do pasta before.
0:27:31 > 0:27:34- Yes. - You're good at it.- Well...
0:27:42 > 0:27:48This looks to be Alison's round - a bowl of pasta with seafood. It's the food of the Mediterranean.
0:27:48 > 0:27:52However, she is of a nervous disposition and that is not good for cooking.
0:27:59 > 0:28:03You've had 15 minutes. Wow, that went quick.
0:28:09 > 0:28:14I'm fairly confident in the classical style of cooking because I grew up around my father.
0:28:14 > 0:28:19He was trained in the classics and brought me on to be a chef.
0:28:23 > 0:28:29- Pasta you've made before?- Yeah. It's probably one of the weaker sides to my cooking.
0:28:29 > 0:28:36I don't do a great deal of pasta work. Seafood is a passion of mine, so I hope that gives me an edge.
0:28:36 > 0:28:40- You got MasterChef aspirations? - I hope to move on further.
0:28:40 > 0:28:45- How far?- As far as I can possibly go! To the end would be lovely.
0:28:52 > 0:28:57He's just confessed to us that pasta is his weakness.
0:28:57 > 0:29:02I could see that he was struggling when he was rolling it out.
0:29:08 > 0:29:13You are halfway. Just half an hour left. I'm hungry.
0:29:16 > 0:29:21The classic dish test is going to be another big test for me
0:29:21 > 0:29:27because I haven't been classically trained, but I'm sure I can rise to it and deliver.
0:29:29 > 0:29:33Do you feel like you've got a point to prove now with these classics?
0:29:33 > 0:29:40Yeah, definitely. I don't think I've done as well as some of the other contestants in the last two rounds,
0:29:40 > 0:29:43so I really need to have a faultless round.
0:29:43 > 0:29:47- Do you understand the standards we're looking for?- Your standards.
0:29:49 > 0:29:55- What other passions do you have in your life?- Just had a little girl, Lexy, two and a half weeks ago.
0:29:55 > 0:29:58- So we're doing this for Lexy, yeah?- Yeah.
0:30:03 > 0:30:06Tom needs a confidence boost in this competition.
0:30:06 > 0:30:09I'll keep my fingers crossed for him.
0:30:17 > 0:30:24I follow modern trends a lot, but I very much respect the classic roots of French cookery.
0:30:24 > 0:30:27I'm just hoping I can make sure every detail is spot-on.
0:30:37 > 0:30:39Ash, how are you with the classics?
0:30:39 > 0:30:43I wouldn't say it's my strongest side.
0:30:43 > 0:30:47But I've read a lot of recipes. I just haven't actually done them.
0:30:47 > 0:30:53- You understand the recipe?- This is not a typical thing I would cook, bu I very much enjoy cooking seafood.
0:30:53 > 0:30:58What style of food do you love then, Ash? What gets your heart beating?
0:30:58 > 0:31:02I love Basque cuisine and I love Japanese cuisine.
0:31:02 > 0:31:06They're both deeply rooted in tradition and I respect that.
0:31:06 > 0:31:09- What do you do now? - I work as a freelance chef.
0:31:09 > 0:31:15It's given me a lot of experience, a chance to travel a lot. It's worked out well.
0:31:16 > 0:31:22He says he's got no classic upbringing, yet every time I've seen him work, it's very good indeed,
0:31:22 > 0:31:25so I'm hoping for the same now.
0:31:26 > 0:31:29You've got ten minutes left. Just ten.
0:31:42 > 0:31:45Guys, you've got just three minutes.
0:31:45 > 0:31:49You're going to have to push it. Come on.
0:31:53 > 0:31:58Tom, you've got 60 seconds left, mate. You're going to have to get this up now, please.
0:31:58 > 0:32:01Last minute, people.
0:32:08 > 0:32:12That's it. Stop! Time's up. Stop!
0:32:23 > 0:32:28We asked you to cook a classic dish - nouilles aux fruits de mer.
0:32:28 > 0:32:31The pasta should be thin, tagliatelle-shaped,
0:32:31 > 0:32:35rolled in a lovely, light cream sauce.
0:32:35 > 0:32:40The preparation of the seafood is vital. It mustn't be overcooked.
0:32:40 > 0:32:46Everything should be no bigger than bite-size and must be beautifully presented.
0:32:56 > 0:32:58Alison, we'll start with you.
0:33:03 > 0:33:09I really like your bowl of pasta, Alison. It's a really generous portion.
0:33:17 > 0:33:21Hmm! That is really, really delicious.
0:33:21 > 0:33:25It's all that saltiness and sweetness of the sea,
0:33:25 > 0:33:28whether you get in there a lovely scallop or a salty mussel.
0:33:28 > 0:33:32The pasta is lovely and thin. That's really good.
0:33:32 > 0:33:38Alison, I like the way you have cut the langoustines in half lengthways and presented them like that,
0:33:38 > 0:33:43but you've left this razor clam whole which, firstly, is not easy to eat
0:33:43 > 0:33:48and secondly, you've left the sac, the sand part which I normally discard.
0:33:58 > 0:34:02The sauce has got enough depth to it from the seafood.
0:34:02 > 0:34:06It's creamy, it's rich, without being overpowering, which is good.
0:34:07 > 0:34:12I was quite happy with my dish. I really enjoyed that challenge.
0:34:12 > 0:34:15Ash, your go.
0:34:21 > 0:34:24Ash, beautiful presentation.
0:34:24 > 0:34:30That's got elegance and finesse. It's not far off how I present this particular dish.
0:34:30 > 0:34:32Small morsels, easy to eat,
0:34:32 > 0:34:35lovely twirl of pasta
0:34:35 > 0:34:40and the three mussels there left in their shell.
0:34:46 > 0:34:48The scallops are well cooked
0:34:48 > 0:34:51and the langoustines as well, well cooked,
0:34:51 > 0:34:55but your sauce is a little bit too light for me
0:34:55 > 0:35:00and just lacking a bit of depth of that lovely seafood sweetness.
0:35:09 > 0:35:12That is a nice tasting, beautifully presented dish.
0:35:12 > 0:35:16The pasta is really light, but it's got the right texture.
0:35:16 > 0:35:23If that sauce was a little thicker, those lovely seafood flavours would have taken it from nice to yummy.
0:35:23 > 0:35:26Ash, this is a beautiful bowl of pasta
0:35:26 > 0:35:32and you really are that far away from what I was looking for.
0:35:36 > 0:35:41The style of presentation that I did I think they're looking for,
0:35:41 > 0:35:44but I think that I can improve on what I've done.
0:35:44 > 0:35:46Tom, let's look at yours.
0:35:52 > 0:35:59- That doesn't look right serving it on a plate.- No.- It's a wet dish. It needs to sit in a bowl.- Yeah.
0:36:05 > 0:36:11Seafood flavours, creaminess, nice, light pasta, but terrible presentation, Tom.
0:36:13 > 0:36:17Tom, this really isn't elegant at all. If you use a shell,
0:36:17 > 0:36:20there should be something in it for the diner -
0:36:20 > 0:36:26little pieces of the razor clam just to make it interesting and beautiful.
0:36:26 > 0:36:32Also, it looks as if you've thrown the langoustines on the plate last second. It looks rushed.
0:36:39 > 0:36:42The razor clams have not been cut properly.
0:36:42 > 0:36:45The winkles have still got the sand tract
0:36:45 > 0:36:50and the langoustines needed to be cooked a little bit more,
0:36:50 > 0:36:54but your sauce has got bags and bags of depth to it. It really is good.
0:36:55 > 0:36:59Mixed emotions. I found the challenge really difficult.
0:36:59 > 0:37:02My presentation definitely let me down.
0:37:02 > 0:37:04Ben, your turn.
0:37:10 > 0:37:14Ben, it doesn't look very smart.
0:37:14 > 0:37:17You've got lumps here that are just too big.
0:37:17 > 0:37:21And look at the size of your concasse. That can't ever be smart.
0:37:21 > 0:37:25I'd love it at home, but it's not what I'd expect if I went out.
0:37:31 > 0:37:34Nicely cooked seafood, nice sauce.
0:37:34 > 0:37:41I have a problem with the tomatoes. I don't want that much tomato juice in a mouthful of creamy seafood.
0:37:41 > 0:37:44I want to stay with the creamy seafood.
0:37:44 > 0:37:50Not the best presentation. There should be a lovely twirl of pasta. This is just strewn across the bowl.
0:37:50 > 0:37:55If you're going to put a langoustine as a decoration, why is it half-hidden?
0:37:55 > 0:37:59Let's be proud and show it off.
0:38:04 > 0:38:11The pasta is well cooked, but there are parts of it that look as if it hasn't been rolled properly.
0:38:11 > 0:38:16There's thin parts and thick parts which means uneven cooking.
0:38:17 > 0:38:20The seafood is all beautifully cooked.
0:38:20 > 0:38:24Your sauce, not quite enough of it in the plate,
0:38:24 > 0:38:26but it has the right depth to it.
0:38:28 > 0:38:32It's a good, tasty bowl of pasta.
0:38:32 > 0:38:34It's not bad, Ben.
0:38:36 > 0:38:41I'm not 100% happy with everything, but I have to just take the positives and improve on that.
0:38:52 > 0:38:58That was the first of the classic recipe tests. Now you are going to prepare your own food.
0:38:58 > 0:39:03It's your choice, you've practised it, showing your skills.
0:39:04 > 0:39:06I am expecting perfection.
0:39:06 > 0:39:08One hour.
0:39:09 > 0:39:12Let's go.
0:39:34 > 0:39:37I've chosen a Basque dish
0:39:37 > 0:39:40because it means a lot to me.
0:39:40 > 0:39:42Technically, it's quite a simple dish,
0:39:42 > 0:39:48so you're relying on making sure that everything is cooked to perfection.
0:39:53 > 0:39:56Ash, what classic dish are you cooking?
0:39:56 > 0:40:00Hake in salsa verde with clams and a little cured smoked bacon beignet.
0:40:00 > 0:40:07And I add some peas to the sauce as well which is a bit of a play on sort of ham and pea
0:40:07 > 0:40:10and pea goes with fish.
0:40:10 > 0:40:14- It's using the classic ingredients and tweaking it a bit.- Yes.
0:40:14 > 0:40:19With a classic dish, I like to keep the integrity of the tradition as well.
0:40:19 > 0:40:24- You can do beautiful-looking dishes. Can you make this one taste good as well?- I hope so.
0:40:24 > 0:40:27I need to step up on the flavour front a bit.
0:40:27 > 0:40:31Looking forward to it, Ash.
0:40:38 > 0:40:44Hake can take big flavours. In fact, hake needs big flavours, so the seasoning will have to be bang-on.
0:40:50 > 0:40:54Just over 20 minutes gone.
0:40:57 > 0:41:02I've chosen the dish because it's me on a plate, really.
0:41:02 > 0:41:07There's a lot of components in it that could go wrong, but if I get them right
0:41:07 > 0:41:10and nail them, it'll be a lovely dish.
0:41:16 > 0:41:19Tom, what's your choice of classic dish?
0:41:19 > 0:41:23I'm doing scallop mousse tortellini, cauliflower puree,
0:41:23 > 0:41:27chorizo cream with some chorizo crisps.
0:41:27 > 0:41:31It's something I've practised and something that I'm confident with.
0:41:31 > 0:41:33Classic flavour combinations.
0:41:33 > 0:41:38It's not a classic dish as such, but it's using classic methods
0:41:38 > 0:41:40and it tastes good.
0:41:40 > 0:41:45- Can you reverse your fortunes with this dish?- Yeah.
0:41:45 > 0:41:50Definitely. My presentation, I think has let me down a lot
0:41:50 > 0:41:53which is normally one of my stronger points,
0:41:53 > 0:41:58so if I get that right along with the flavour, I'll hopefully impress you both.
0:42:02 > 0:42:07He's got to open those scallops, he's got to make his pasta dough,
0:42:07 > 0:42:09make the chorizo crisps and the sauce...
0:42:09 > 0:42:13It's do or die for our Tom right now.
0:42:13 > 0:42:17He either delivers a wonderful dish or it's the end of his competition.
0:42:33 > 0:42:38I've chosen my dish because it was one of the very first things I learnt to do as a commis.
0:42:38 > 0:42:42I believe in this dish. It's a great little dish.
0:42:42 > 0:42:46And I hope it's good enough for Michel.
0:42:54 > 0:43:00- Alison, what's your choice of classic dish and why?- Cailles aux raisins, which is quails with grapes
0:43:00 > 0:43:03I just love quail. I love the flavour.
0:43:03 > 0:43:09Cooked properly, it's beautiful to taste, and I love grapes, I love wine.
0:43:10 > 0:43:14What do you think you have to prove to us now?
0:43:14 > 0:43:19I need to prove I can get everything bang-on under the pressure. No more, no less.
0:43:19 > 0:43:21I really don't want to go home now.
0:43:21 > 0:43:28I want to go through and I want to impress both of you, hopefully, with good, honest classical cooking.
0:43:36 > 0:43:41Alison has chosen quail with grapes, turned potatoes and French peas -
0:43:41 > 0:43:46not an easy dish to make look beautiful, not an easy dish to balance either.
0:43:46 > 0:43:51Quail meat is very dry, so it needs to be cooked pink. Overcooked, it's horrible.
0:43:51 > 0:43:56If she gets this right, it could be a heavenly dish.
0:44:02 > 0:44:04- That's all right?- No.
0:44:04 > 0:44:08- It's too dry.- It is too dry.- I'll make another one.- Your call, mate.
0:44:08 > 0:44:10Your call.
0:44:14 > 0:44:17Chefs, you've got 20 minutes left!
0:44:29 > 0:44:34Everything about this dish is something I've done throughout my career.
0:44:34 > 0:44:40If all goes well, I'm hoping that I can really nail that and produce a good plate of food.
0:44:42 > 0:44:45Ben, what's your classic dish?
0:44:45 > 0:44:51I'm doing a breadcrumbed rack of lam with a pommes Anna potato, celeriac puree,
0:44:51 > 0:44:54roasted garlic, confit shallot and a redcurrant jus.
0:44:54 > 0:45:00That's a lot of work. Is it the kind of food that you cook at the moment?
0:45:00 > 0:45:03I cooked this sort of dish when I started cooking.
0:45:03 > 0:45:07I would have done it in my first job hence going back to the classics.
0:45:07 > 0:45:09What is it in this dish that will wow us?
0:45:09 > 0:45:16I'm hoping to get a perfect balance of flavours and I need to execute al the elements on the dish perfectly.
0:45:16 > 0:45:19How much are you putting into this?
0:45:19 > 0:45:24I've yet to show what I'm really capable of, so I'm hoping I step up this time.
0:45:37 > 0:45:41Ben has got his work cut out - roasting the lamb,
0:45:41 > 0:45:47covering it in breadcrumbs, getting that crispy, a proper reduction for his sauce, then the pommes Anna.
0:45:47 > 0:45:52These flavours are wonderful if you can get all that work done in an hour.
0:45:59 > 0:46:02Last 15 minutes.
0:46:15 > 0:46:18A quarter-final place up for grabs.
0:46:18 > 0:46:21You've got three minutes.
0:46:37 > 0:46:40Put it on a plate. You've got 60 seconds.
0:46:51 > 0:46:53Time's up. Stop!
0:46:59 > 0:47:02First up is Tom.
0:47:02 > 0:47:06His classic dish is scallop mousse tortellini, cauliflower puree,
0:47:06 > 0:47:11seared scallops with chorizo cream and chorizo crisps.
0:47:13 > 0:47:18Beautiful colours, beautiful choice of ingredients as well. Looks really nice and appetising.
0:47:25 > 0:47:32The scallop is slightly underdone, but I would far rather have a scallop underdone than overcooked.
0:47:32 > 0:47:38Nicely caramelised around the edge as well which gives a good sweetness.
0:47:38 > 0:47:41The cauliflower puree is smooth, sweet.
0:47:41 > 0:47:44- Your chorizo cream is a little bit heavy.- Yeah.
0:47:44 > 0:47:47The tortellini were a bit rushed.
0:47:47 > 0:47:52The pasta dough hasn't really rested properly and is quite chewy and doughy.
0:48:00 > 0:48:05Scallop and chorizo is a tried and tested combination.
0:48:05 > 0:48:09This makes wonderful use of both those ingredients.
0:48:09 > 0:48:13The only slight thing is the thickness of the pasta.
0:48:13 > 0:48:18I felt like a bit of a headless chicken running around I was really pushed for time.
0:48:18 > 0:48:25And I think the dish wasn't to its full potential which I'm a bit deflated about, but...
0:48:27 > 0:48:31For his classic dish, Ash has cooked hake in salsa verde
0:48:31 > 0:48:35with clams and smoked cured bacon beignets.
0:48:35 > 0:48:41Ash, if it tastes like it looks, we're in business. I think your presentation is stunning.
0:48:45 > 0:48:51It's mellow and it's sweet, a little bit of iron of parsley, a little bit of sweetness of pea,
0:48:51 > 0:48:57but I think you're a little too subtle. I think you could be bigger and punchier.
0:49:03 > 0:49:09That's well seasoned. The potato beignets are really nice, very light and crispy.
0:49:09 > 0:49:13I like your version of a salsa verde or green sauce.
0:49:13 > 0:49:18The hake is well cooked, but it's lacking a little punch, just a little bite.
0:49:20 > 0:49:23In saying that, there's a lot of skills here.
0:49:23 > 0:49:27I'm feeling quite happy and pleased with what I've done.
0:49:27 > 0:49:33Everything's not perfect, but I hope if I get through, I can just get more flavour into the dishes.
0:49:35 > 0:49:41Ben has cooked a herb-crusted roast rack of lamb, celeriac puree,
0:49:41 > 0:49:44roasted garlic, confit shallots
0:49:44 > 0:49:47with pommes Anna potatoes and a redcurrant sauce.
0:49:52 > 0:49:56I, after putting my fork in there, would probably send that back.
0:49:56 > 0:49:59The meat is far too pink and jelly for me.
0:50:07 > 0:50:12I like your pommes Anna, crispy, buttery, a hint of truffle.
0:50:12 > 0:50:16I love the roasted garlic, a bit of bitterness on the top there.
0:50:16 > 0:50:21What I'm not comfortable with is the cooking of that lamb.
0:50:21 > 0:50:25Ben, it is big. It's a huge portion there -
0:50:25 > 0:50:27two double chops of lamb.
0:50:27 > 0:50:34I feel it could have been dressed with a little bit more attention and a little bit more finesse.
0:50:44 > 0:50:48The lamb is pink. The celeriac puree is really nice.
0:50:48 > 0:50:51It's got almost a real nutty sweetness to it.
0:50:51 > 0:50:55The confit shallot is sweet, the French beans are well cooked.
0:50:55 > 0:51:01The sauce I find far too sweet. It's almost like straight, melted redcurrant jelly.
0:51:01 > 0:51:04For me, it's a bit of a mixed plate here, Ben.
0:51:05 > 0:51:09I think there's been elements of my cooking today that have shown skill.
0:51:09 > 0:51:12I think I've shown I'm committed,
0:51:12 > 0:51:15but I've let myself down on that lamb.
0:51:19 > 0:51:23Alison's classic dish is quail with grapes,
0:51:23 > 0:51:26petits pois bonne femme
0:51:26 > 0:51:28and pommes cocotte.
0:51:28 > 0:51:31Alison, I like your presentation.
0:51:31 > 0:51:34It's very neat. Very neat and tidy.
0:51:34 > 0:51:38If I was cooking cailles aux raisins with petits pois like this,
0:51:38 > 0:51:42I would probably plate it up in a very similar fashion.
0:51:49 > 0:51:51The sauce is a good reduction.
0:51:51 > 0:51:54It has lots and lots of depth of flavour there.
0:51:54 > 0:51:59The quail is well seasoned, well roasted, pink as it should be.
0:51:59 > 0:52:05Attention to detail here as well because you've trimmed down the bones on the quail there.
0:52:05 > 0:52:08That's the kind of stuff we're looking for as chefs.
0:52:08 > 0:52:10It's good, classic French cuisine.
0:52:10 > 0:52:12Thank you.
0:52:21 > 0:52:24I've got no complaint about that.
0:52:24 > 0:52:28What I really love is that quail, its slight gaminess,
0:52:28 > 0:52:33but you've got the smokiness of bacon in there, then that acidic sweetness of cooked grape.
0:52:33 > 0:52:36That is very, very nice indeed.
0:52:38 > 0:52:41I got amazing comments from both the judges
0:52:41 > 0:52:44and they didn't fault my dish,
0:52:44 > 0:52:47not one bit, not one tiny element of it, so...
0:52:49 > 0:52:52I can't feel anything other than happiness really.
0:53:09 > 0:53:11A mixture today,
0:53:11 > 0:53:14but nonetheless, really good cooking.
0:53:14 > 0:53:20Some chefs had a good first round, some had a good second round. Quality though.
0:53:20 > 0:53:24Alison's quail was very good. It looked incredibly neat.
0:53:24 > 0:53:27The little potatoes around the side there,
0:53:27 > 0:53:31that lovely, juicy, well-cooked quail, perfectly seasoned,
0:53:31 > 0:53:33a very good reduction sauce.
0:53:33 > 0:53:38It was French classic cooking almost at its best.
0:53:38 > 0:53:44Her take on your classic pasta dish didn't look beautiful,
0:53:44 > 0:53:46but it tasted heavenly.
0:53:46 > 0:53:51She has to go through. I want to see her cooking again.
0:53:51 > 0:53:55Hopefully, I'll be staying in. This is just the beginning.
0:53:55 > 0:53:59Now that I'm having fun, I don't want it to end.
0:53:59 > 0:54:04Ash's attempt of my classic recipe looked exquisite.
0:54:04 > 0:54:08It was so beautifully presented, but the sauce was too light.
0:54:08 > 0:54:13It lacked oomph and he carried that through to the next round.
0:54:13 > 0:54:18His classic dish was technically very good,
0:54:18 > 0:54:20but it didn't excite the palate.
0:54:20 > 0:54:26There is nothing wrong with the taste of Ash's food, but your expectation is so high
0:54:26 > 0:54:31because of the presentation that you almost feel let down that it's not wowing.
0:54:31 > 0:54:35He can cook though. He's a very talented young man.
0:54:35 > 0:54:40He's got to go through, but I'd like to see him give it some welly.
0:54:40 > 0:54:42I really don't want to be going home
0:54:42 > 0:54:48I just hope that Michel Roux Junior and Gregg think I've done enough to stay in the competition.
0:54:48 > 0:54:54With Ash through and Alison through, that means we have to decide between Tom and Ben.
0:54:56 > 0:55:02Tom's interpretation of my classic was bordering on a disaster. It just didn't look right on the plate.
0:55:02 > 0:55:07- In fact, the presentation was ugly. - His own food was more than sound.
0:55:07 > 0:55:13The ingredients worked really well. He had cauliflower puree which was beautiful and silky smooth.
0:55:13 > 0:55:18I had one complaint and that was the pasta was a little too thick.
0:55:18 > 0:55:22I'm just starting to get in the swin of things and cook good food.
0:55:22 > 0:55:25I would be really annoyed with mysel if I left now.
0:55:25 > 0:55:31Ben's definitely got the technical knowledge there. His bowl of pasta was good.
0:55:31 > 0:55:37It didn't look pretty, but all the seafood in there was cooked bang-on.
0:55:37 > 0:55:43His own classic recipe, all nice ideas, but his lamb was really undercooked.
0:55:43 > 0:55:49Ben had so much to do - roasting the rack of lamb, covering it in breadcrumbs, the reduction sauce,
0:55:49 > 0:55:53the four garnishes that he had. That's a lot to do in an hour.
0:55:53 > 0:55:55For the most part, he got it right.
0:55:55 > 0:56:01I'm desperate for a place in the quarter-final. There's plenty more of me to come, plenty more to show,
0:56:01 > 0:56:05so I need that opportunity to prove there's more there.
0:56:05 > 0:56:11You've got Ben with more cooking experience, but Tom, I think, with more flair.
0:56:11 > 0:56:15I know which chef I'd like to see through to the quarter-final.
0:56:35 > 0:56:41Three of you are going through to the quarter-final. One of you is going home.
0:56:41 > 0:56:44And the chef leaving us is...
0:56:50 > 0:56:52..Tom.
0:57:04 > 0:57:09I always said I wasn't going to be tearful, but it's easier said than done.
0:57:09 > 0:57:15It's just a shame that I didn't get to show my full potential, really, but...
0:57:16 > 0:57:18Yeah.
0:57:19 > 0:57:23Congratulations. You three are quarter-finalists. Well done.
0:57:31 > 0:57:34I'm pretty happy, obviously.
0:57:34 > 0:57:38I've got through to the quarter-finals, so pretty stoked about that.
0:57:38 > 0:57:43It's a huge relief. Huge, huge relief. I'm over the moon as well.
0:57:43 > 0:57:46Happy, ecstatic and nervous again.
0:57:48 > 0:57:52I don't want to go home now. I want to keep on going.
0:57:56 > 0:58:00Tomorrow, the four remaining chefs are back to be tested.
0:58:00 > 0:58:03I think this is going to terrify them.
0:58:06 > 0:58:11- The plate's a bit of a disaster. - Oh, my word! Where's my spoon?
0:58:12 > 0:58:17- This should not happen.- That made you smile, you big, tough chef!
0:58:18 > 0:58:24Before Michel Roux Junior sets the best chefs their first classic recipe.
0:58:26 > 0:58:29It's about to get tough.
0:58:36 > 0:58:39When it's like that, don't put it on the plate.
0:59:04 > 0:59:08Subtitles by Subtext for Red Bee Media Ltd 2011
0:59:08 > 0:59:11Email subtitling@bbc.co.uk