0:00:05 > 0:00:09'Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12'Michel Roux Jr is one of them.'
0:00:12 > 0:00:15- Now! - THEY CHEER
0:00:15 > 0:00:19'Now he and MasterChef judge Gregg Wallace
0:00:19 > 0:00:23'are on the hunt for Britain's next culinary superstar.
0:00:23 > 0:00:28'A professional with the talent to cut it in the world's top kitchens.'
0:00:30 > 0:00:31OK.
0:00:39 > 0:00:45'This week, ten professional chefs face their first challenge
0:00:45 > 0:00:48'to prove to Monica Galetti that they have the skills required
0:00:48 > 0:00:52'to cook at the highest level.
0:00:52 > 0:00:55'Now they've been split into two groups.
0:00:57 > 0:01:04'Today four will face the final test to decide who is good enough to cook for Michel Roux Jr.
0:01:05 > 0:01:08'At the end of it, one of them will be going home.'
0:01:11 > 0:01:15I want to work in Michelin star restaurants.
0:01:15 > 0:01:18I think MasterChef could give me that opportunity.
0:01:19 > 0:01:23You really have to bring your A game if you want to do well here.
0:01:23 > 0:01:26I think I am good enough to be the champion.
0:01:26 > 0:01:29For me to win would be huge.
0:01:29 > 0:01:33I just want my son to see me and to be proud of his daddy.
0:01:38 > 0:01:44We've got four keen but quite nervous chefs outside waiting for their test.
0:01:44 > 0:01:49- What are you expecting from them? - Today I'd like them to make a Swiss meringue and use that meringue
0:01:49 > 0:01:53to decorate this lemon tart and make a sauce using anything on the table.
0:01:53 > 0:01:57So, meringue. Sugar, egg whites, vanilla. What's a Swiss meringue?
0:01:57 > 0:02:01It's a more dense meringue. Just completely different to a very airy meringue.
0:02:01 > 0:02:03The texture is light and crusty on the outside
0:02:03 > 0:02:09- but the inside is almost like a marshmallow texture. Absolutely delicious.- How would you do it?
0:02:10 > 0:02:14Right, I'm just going to separate the yolks from the egg whites.
0:02:14 > 0:02:17150 grams of sugar.
0:02:17 > 0:02:22With the Swiss meringue, you whisk the egg whites and the sugar over the bain-marie.
0:02:23 > 0:02:27The sugar melts into the egg whites and it starts to combine.
0:02:28 > 0:02:31I'm checking the temperature. I want it to about 40 degrees.
0:02:32 > 0:02:37- So what's the significance of 40 degrees?- That's when it completely breaks down. You see?
0:02:37 > 0:02:40- What happens if you carry on heating it?- It will start to cook.
0:02:40 > 0:02:45- Like a little white omelette? - A sweet omelette. - You're a sweet omelette.
0:02:47 > 0:02:49And you can see, that's now at 40.
0:02:49 > 0:02:55It's completely melted the sugar down and it's combined really well with the egg whites.
0:02:56 > 0:03:01- Into the food processor. You can see this is just liquid at the moment. - Yeah!
0:03:04 > 0:03:09We leave that to whisk until it's cold and it will thicken as it's cooling.
0:03:11 > 0:03:14Can you see that, Gregg? A really dense meringue.
0:03:14 > 0:03:16It's starting to hold its peak when you pull it up.
0:03:16 > 0:03:21Now we're going to use it to decorate our lemon tart.
0:03:21 > 0:03:26- Doesn't matter how they decorate it, does it? - You want to see some piping skills.
0:03:27 > 0:03:29They can use any skills they want to,
0:03:29 > 0:03:32just show us that they can pipe.
0:03:32 > 0:03:35I want the meringue to be absolutely shiny like this
0:03:35 > 0:03:38- and glossy.- Lovely.
0:03:40 > 0:03:43It's in the oven to glaze, to give it a nice colour on top.
0:03:43 > 0:03:47- Yeah!- Now, I'm making caramel sauce.
0:03:47 > 0:03:49They can make whatever sauce they like.
0:03:50 > 0:03:53And that's me. I'm ready to plate.
0:03:53 > 0:03:55Mm! Come on!
0:04:03 > 0:04:07- And there we have it. - Oh, my word. Where's me spoon?
0:04:11 > 0:04:15This task will show me who deserves to go through and cook for Michel.
0:04:15 > 0:04:18- I think this is going to terrify them.- Let's bring them in.
0:04:21 > 0:04:25'After working in kitchens in Bermuda and France,
0:04:25 > 0:04:28'Chris is now head chef of a Buckinghamshire hotel.
0:04:28 > 0:04:35'In the first test, Chris's tofu tempura was one of the most original dishes of the day.'
0:04:35 > 0:04:39My worst nightmare would be a really complicated pastry task.
0:04:39 > 0:04:43Although I think I'm competent, I'm not a pastry chef,
0:04:43 > 0:04:48so that would be my worst case scenario.
0:04:48 > 0:04:50This is a skills test, Chris.
0:04:50 > 0:04:53What we'd like you to do is make us a Swiss meringue,
0:04:53 > 0:04:57use that meringue to decorate the lemon tart and then glaze it
0:04:57 > 0:05:00and then make us a sauce.
0:05:01 > 0:05:04Show me why you deserve to go through and cook for Michel.
0:05:04 > 0:05:0715 minutes. Off you go.
0:05:14 > 0:05:19- When you make the meringue, Chris, what do you normally add with it? - Sugar.
0:05:27 > 0:05:30Perfect. Seven and a half minutes left.
0:06:04 > 0:06:07- All done?- All done.
0:06:15 > 0:06:22- It's not pleasant, Chris. The burnt meringue destroys anything that you've got on this plate.- Yep.
0:06:25 > 0:06:29It's all a little bit bitter and then raspberry tang
0:06:29 > 0:06:32in the middle of it and lemon sharpness. It's a bit weird, Chris.
0:06:32 > 0:06:37When you were making your sauce, you were doing everything right, wonderful sauce,
0:06:37 > 0:06:40but with the raspberries in there, as well, it's just too much.
0:06:40 > 0:06:46The plate's a bit of a disaster at the end of the day. I wouldn't dream of putting that in front of Michel.
0:06:48 > 0:06:50Off you go.
0:07:00 > 0:07:03Bit bruised, really. Not great.
0:07:03 > 0:07:07I don't think my brain was functioning correctly, to be honest.
0:07:07 > 0:07:10I'm much better than that. I'm much, much better than that.
0:07:14 > 0:07:19'Next up is Byron, who comes from a family of chefs.
0:07:19 > 0:07:22'In the first round, his stuffed aubergine delivered on flavour
0:07:22 > 0:07:24'but lacked finesse.'
0:07:24 > 0:07:28Today I'm really determined. I really want to cook for Michel
0:07:28 > 0:07:33and show him what I'm capable of, so I'll pull out all the stops.
0:07:34 > 0:07:37Bryon, this is a skills test.
0:07:37 > 0:07:42- Pretty straightforward. You've got 15 minutes.- OK.- Off you go, chef.
0:08:05 > 0:08:11- Er, Byron, I wanted you to glaze the tart with the meringue.- Oh! Sorry.
0:08:21 > 0:08:23Five minutes left, chef.
0:08:37 > 0:08:4090 seconds, Bryon.
0:08:46 > 0:08:49- All done?- Yeah.
0:08:55 > 0:09:00Byron, when you were making the meringue, there was not enough sugar to get the glossiness.
0:09:00 > 0:09:05You then tried to glaze the tart without the meringue on top, misunderstanding.
0:09:05 > 0:09:09Interestingly, you were making a caramel there. What were you trying to do?
0:09:09 > 0:09:12- I was going to spin some sugar. - Oh, right.
0:09:12 > 0:09:15You should never stir a caramel that's got water in it.
0:09:15 > 0:09:18It will crystallise, OK? This should not happen.
0:09:18 > 0:09:21It's not been a good day at the office for you.
0:09:25 > 0:09:28I get a little bit of sweetness from your meringue
0:09:28 > 0:09:31but it just dissolves in the mouth because it's so wet.
0:09:31 > 0:09:35The chocolate is far too dense and heavy.
0:09:35 > 0:09:38Not what I would expect if I was out for afternoon tea.
0:09:38 > 0:09:41By the look on Monica's face, not what she expected.
0:09:43 > 0:09:46Off you go.
0:09:53 > 0:09:58Rather than just using my basic chef instincts,
0:09:58 > 0:10:01I just panicked.
0:10:01 > 0:10:05It was quite a simple task, which has really upset me more than anything else.
0:10:08 > 0:10:14'Ursula currently caters for banquets, but dreams of becoming a pastry chef.
0:10:14 > 0:10:18'She's already demonstrated an accomplished palate with her onion tartlet.'
0:10:18 > 0:10:21I don't think I have any weaknesses in the kitchen.
0:10:21 > 0:10:28I think as a sous chef, you have to be strong and confident on every section.
0:10:28 > 0:10:30- Ursula, are you ready?- Yeah.
0:10:30 > 0:10:33Take a deep breath, 15 minutes, off you go.
0:10:48 > 0:10:51You've had five minutes, Ursula.
0:10:52 > 0:10:55- What are you doing?- Heating my sugar to pour into the meringue.
0:10:55 > 0:11:00- I need the sugar and the egg whites together.- Right, OK.
0:11:09 > 0:11:12Get it out and get the other egg white in.
0:11:13 > 0:11:16- You need the egg white. - The egg white.
0:11:18 > 0:11:22- You can do this. You've got seven and a half minutes left. - Come on, let's go.
0:11:31 > 0:11:33Five minutes left.
0:11:45 > 0:11:48HE LAUGHS
0:11:48 > 0:11:51Two minutes. You can do this, you know?
0:11:51 > 0:11:54Go on, girl! It's working!
0:11:55 > 0:11:57Ooh-hoo-hoo!
0:12:08 > 0:12:10HE LAUGHS
0:12:13 > 0:12:15It looks wonderful.
0:12:15 > 0:12:20You made us a chocolate sauce, I think in the last two or three minutes.
0:12:20 > 0:12:24I thought it was a very intelligent choice, one, for flavour,
0:12:24 > 0:12:29and second, for the speed that you needed to get a sauce out. And you glazed your tart at the same time.
0:12:29 > 0:12:33The colour is wonderful on that. You showed great skill in piping, as well.
0:12:40 > 0:12:43Yeah, I love that. Your meringue is sweet
0:12:43 > 0:12:48and it's thick and it's sticky and a sweet chocolate cocoa flavour underneath.
0:12:48 > 0:12:54It tastes lovely, it looks wonderful and you did it in seven minutes. Very impressive.
0:12:59 > 0:13:02Ursula, you've made my day. To have something like this
0:13:02 > 0:13:08- really puts a smile on my face and would put a smile on Michel's face. - Thank you.
0:13:08 > 0:13:11Ursula, very well done. Off you go.
0:13:11 > 0:13:14- Thank you.- Good luck.
0:13:14 > 0:13:17That made you smile, didn't it, you big, tough chef?
0:13:21 > 0:13:25I knew my back was up against the clock to do a second meringue.
0:13:25 > 0:13:28But I produced it on time.
0:13:28 > 0:13:31It all went well in the end.
0:13:32 > 0:13:36'Finally, it's demi chef de partie Joshua,
0:13:36 > 0:13:40'who works in a one Michelin star kitchen in London.'
0:13:40 > 0:13:44'Failure to remove the strawberry stalks in the last round
0:13:44 > 0:13:47'tainted an otherwise exceptional dessert.'
0:13:47 > 0:13:52I made a stupid schoolboy error last time. I feel I've got a little bit to prove today.
0:13:52 > 0:13:56I really want to show them what I can do and do myself justice.
0:13:56 > 0:14:01Joshua, we want a Swiss meringue on that lemon tart with a sauce. Off you go, chef.
0:14:21 > 0:14:25- What temperature are you looking for? - Around 120.
0:14:38 > 0:14:40Joshua, four minutes left.
0:15:09 > 0:15:12- All done?- Yeah, I'm done now.
0:15:16 > 0:15:21Josh, what you've made is a variation of an Italian meringue, not a Swiss meringue.
0:15:21 > 0:15:25What I admire, Josh, is that you didn't give up.
0:15:25 > 0:15:27You burnt the first one that went in the oven,
0:15:27 > 0:15:30yet you scraped it off and put a fresh one on.
0:15:30 > 0:15:35Some people would just leave that on there. So points for that, OK?
0:15:35 > 0:15:40It's not the best-looking meringue. Piping skills leave a lot to be desired.
0:15:47 > 0:15:51The meringue is not quite right. It's very spongy, almost like a souffle.
0:15:51 > 0:15:55I think the sauce is wonderful. We could do with more of it.
0:16:01 > 0:16:05The raspberry sauce is nice. It's sharp and it's sweet. I really like that.
0:16:05 > 0:16:11Your meringue, it's a bit flat. There's not enough sugar in it, either. You can taste the egg.
0:16:11 > 0:16:12Josh, thank you.
0:16:22 > 0:16:26Although my meringue wasn't that great, I'm just glad I managed to put something up on time.
0:16:32 > 0:16:37Varying degrees of success but one or two here have got a real touch.
0:16:37 > 0:16:41I very much enjoyed watching Ursula in particular.
0:16:41 > 0:16:45She made the wrong sort of meringue to start with and then actually had half the time
0:16:45 > 0:16:50and produced by far the best meringue on the lemon tart. Even the chocolate sauce was great.
0:16:50 > 0:16:56She pulled it out the bag in the end. Her plate was perfect. She definitely goes through.
0:16:56 > 0:17:00I'd like to talk about Joshua. When he burnt his meringue,
0:17:00 > 0:17:05he pulled it back out of the oven, whisked the top off and actually piped it on again.
0:17:05 > 0:17:09You liked his raspberry coulis, I liked it.
0:17:09 > 0:17:12I think it actually ended up looking one of the better plates.
0:17:12 > 0:17:16Yes, the coulis was nice, but he looks like he did OK
0:17:16 > 0:17:18because the other two did so bad.
0:17:18 > 0:17:22Now, Chris had a half-decent attempt at the meringue
0:17:22 > 0:17:28but then he burnt it in the oven and turned what could've been a beautiful sauce
0:17:28 > 0:17:32into a big, lumpy, raspberry, chocolaty mess. I don't... I...
0:17:32 > 0:17:35He just ruined what would've been a wonderful sauce.
0:17:35 > 0:17:39Silly errors here. Frustrating to watch, actually.
0:17:39 > 0:17:45What concerns me about Byron was his attempt at a chocolate sauce,
0:17:45 > 0:17:48which is quite a basic technique for a chef.
0:17:48 > 0:17:51He attempted a caramel, which crystallised.
0:17:51 > 0:17:56These are skills that you need to be sure are going to work if you want to show them off.
0:17:56 > 0:18:02We're discussing who's going to leave the competition here and it's either Byron or Chris.
0:18:02 > 0:18:04I came here to cook for Michel Roux Jr.
0:18:04 > 0:18:09If I don't get the opportunity, obviously I'm going to be devastated.
0:18:09 > 0:18:13I'd love another chance. Absolutely love another chance.
0:18:13 > 0:18:17If I went home now, I'd be desperately disappointed. I've let myself down.
0:18:18 > 0:18:22Both these guys made fundamental errors here today.
0:18:22 > 0:18:26But we've got good contestants still in the competition that have had bad skills tests.
0:18:26 > 0:18:30They get nervous. Who's got the potential?
0:18:30 > 0:18:35It's a very hard decision, but I know who's going to go through and cook for Michel.
0:18:46 > 0:18:49Three of you will go through and cook for Michel.
0:18:55 > 0:18:57And one of you will have to leave us.
0:19:00 > 0:19:02The chef that is leaving us today...
0:19:07 > 0:19:09..is..
0:19:11 > 0:19:14- ..Byron.- Thank you.
0:19:18 > 0:19:23I definitely didn't show the judges what I could do. It definitely wasn't me out there.
0:19:26 > 0:19:29It's one of those things.
0:19:30 > 0:19:34Well done, the three of you. You now get to cook for Michel.
0:19:37 > 0:19:41If you want this, you've got to work for it.
0:19:46 > 0:19:52'There are classics that should be part of every professional chef's repertoire
0:19:52 > 0:19:56'and Michel Roux Jr is looking for chefs who aspire to cook them
0:19:56 > 0:19:59'at his two Michelin-star level.'
0:20:02 > 0:20:08For today's classic recipe, the chefs will have to cook un pigeon roti aux petits pois.
0:20:10 > 0:20:14'Sharing its name with a Picasso masterpiece,
0:20:14 > 0:20:18'pigeon aux petits pois requires the peas to be cooked a la francaise
0:20:18 > 0:20:21'with bacon, lettuce and onions,
0:20:21 > 0:20:26'a traditional recipe dating back to the 17th century.'
0:20:26 > 0:20:32Peas are a classic accompaniment to pigeon in France. It's rather like bangers and mash in England.
0:20:33 > 0:20:37This dish is going to be accompanied by a confit grilled potato.
0:20:37 > 0:20:41It needs long, slow cooking, so it's the first job to do.
0:20:41 > 0:20:47And cut it about a centimetre and a half and then just shape it.
0:20:47 > 0:20:52I'd rather see the skills of the chef using the knife than using a cutter.
0:20:52 > 0:20:56Grilled on a bar grill, so it has the lovely criss-cross
0:20:56 > 0:21:01and slightly smoky flavour, and then long, slow cooking in goose or duck fat.
0:21:01 > 0:21:05Beautifully marked on both sides. It goes into the fat.
0:21:05 > 0:21:10So now this is going to go in the oven for long, slow cooking.
0:21:11 > 0:21:15Chefs cannot afford to serve an undercooked potato.
0:21:15 > 0:21:18Al dente potato is a no-no.
0:21:18 > 0:21:22The next step is to prepare the pigeon for roasting.
0:21:26 > 0:21:29Chefs should know how to do this.
0:21:30 > 0:21:34They have to remove the wishbone, which will help to carve later.
0:21:34 > 0:21:39The customer doesn't want a mouthful of feathers when he's eating his pigeon.
0:21:41 > 0:21:46I want to see a nice, golden skin on that pigeon, then into the oven.
0:21:46 > 0:21:52I want it served pink but not underdone. If it's rare, it will be totally inedible.
0:21:55 > 0:21:58The sweetness of the peas is what works with the pigeon.
0:22:00 > 0:22:05Just the perfect marriage. I'm looking for peas that are shelled and peeled.
0:22:05 > 0:22:10It's taken me about ten minutes to get just this much. It really is painstaking.
0:22:10 > 0:22:14Chicken stock here. I'm going to infuse the pods with the stock.
0:22:15 > 0:22:21Pass the stock through a fine sieve and that's intense, sweet pea flavour.
0:22:21 > 0:22:25I'll be looking for neatness and precision all the way through the process
0:22:25 > 0:22:28and at all times working methodically.
0:22:29 > 0:22:32Then the carrots.
0:22:32 > 0:22:38At this stage, no salt. The bacon is very salty there, so we have to be very careful.
0:22:38 > 0:22:43Now for the peas. All the flavours mingling there.
0:22:43 > 0:22:46And then our intense pea stock.
0:22:49 > 0:22:53Lots of butter.
0:22:53 > 0:22:55Everything has still got vibrant colours.
0:22:58 > 0:23:01Pigeon is now fully rested.
0:23:03 > 0:23:05I expect the chefs to be doing this.
0:23:05 > 0:23:10Cleaning that pigeon properly and making it look beautiful.
0:23:13 > 0:23:16Ooh, yes. That is a lovely, perfect pink.
0:23:16 > 0:23:19It's moist, it's hot inside.
0:23:22 > 0:23:24And just how we like it.
0:23:24 > 0:23:29At the last second, the lettuce goes into the peas.
0:23:29 > 0:23:32It should be wilted but still have a bit of a crunch.
0:23:50 > 0:23:52The crispy legs.
0:23:53 > 0:23:56It looks divine.
0:24:00 > 0:24:03There you have it. Pigeon aux petits pois.
0:24:03 > 0:24:05A beautiful dish. A great French classic.
0:24:08 > 0:24:12It's an amazing feeling to go further in the competition.
0:24:12 > 0:24:17This is what dreams are made of and hopefully I can just keep on progressing.
0:24:18 > 0:24:23I haven't cooked to Michel's level, but I believe I can strive to that and it's what I want to do.
0:24:24 > 0:24:29It feels like the competition's really on now, so I'm just going to come in all guns blazing.
0:24:30 > 0:24:36'Returning to join them is 27-year-old head chef Ben,
0:24:36 > 0:24:39'who was unable to finish his classic round.'
0:24:39 > 0:24:42- You've taken the top of your finger off. - I can't go out with a cut finger.
0:24:42 > 0:24:47I felt a little bit embarrassed, a little bit robbed, a little bit angry.
0:24:48 > 0:24:54I never expected a second chance, so to be given one, it's made me extremely determined.
0:24:54 > 0:24:58I want to take it as far as I can possibly take it, and hopefully win it.
0:25:12 > 0:25:17Welcome back. Ben, good to see you back with a repaired finger. You've got another chance.
0:25:17 > 0:25:20You've all now got a chance to impress.
0:25:21 > 0:25:26But let me tell you, it's about to get tougher.
0:25:36 > 0:25:40I want you to cook pigeon roti aux petits pois.
0:25:40 > 0:25:45There are many versions of petits pois a la francaise,
0:25:45 > 0:25:47but there is only one true one.
0:25:47 > 0:25:54This is one of my favourite all-time dishes. I know it inside out. Get it right.
0:25:55 > 0:25:58It will test you on all your skills.
0:25:58 > 0:26:02This is the first of two classic recipe tests.
0:26:02 > 0:26:05At the end of the tests, one of you will leave the competition.
0:26:05 > 0:26:08It's up to you. Now is the time to turn it on.
0:26:08 > 0:26:15One hour. Do yourselves proud, do this recipe justice. Off you go.
0:26:37 > 0:26:41To be back here now feels incredible.
0:26:42 > 0:26:46The number one determination for me is to finish what I started.
0:26:46 > 0:26:49I need at least closure.
0:26:52 > 0:26:58- Great to have you back, Ben.- Yeah. Unexpected, but really excited, really pleased. Very grateful.
0:26:58 > 0:27:02It's a horrible way to go out. A little eye-off-the-ball moment for one second
0:27:02 > 0:27:05and it's game over. Yeah, it was gut-wrenching.
0:27:05 > 0:27:09You're the only one in this competition that's done two of Michel's classic recipes.
0:27:09 > 0:27:14A silly mistake cost me big time last time and there certainly won't be a third chance,
0:27:14 > 0:27:18so I'm more determined than ever. No mistakes, no excuses.
0:27:18 > 0:27:21Concentration. This is extremely important.
0:27:24 > 0:27:28Ben's back. His finger's bandaged and he looks like a man on a mission.
0:27:30 > 0:27:33He's preparing two kinds of potato when I only asked for one.
0:27:33 > 0:27:35He's thinking out of the box.
0:27:35 > 0:27:41He's cut the carrots in different shapes. It's little things like that that make the difference.
0:27:47 > 0:27:49You've had 20 minutes. 40 minutes left.
0:27:59 > 0:28:03I think Michel Roux Jr will like what he sees with me.
0:28:03 > 0:28:09He sees hundreds of chefs every year, but I'd like for him to see a spark in me. I'm pretty confident.
0:28:10 > 0:28:14Chris let himself down badly when he cooked in front of Monica.
0:28:14 > 0:28:17He's now really got a point to prove.
0:28:21 > 0:28:23He's tied the pigeon beautifully.
0:28:24 > 0:28:27And prepared it for roasting just as I would.
0:28:27 > 0:28:30And he's working like a professional chef.
0:28:31 > 0:28:33I do have an understanding of the classics.
0:28:33 > 0:28:38They're the basis of everything that we know, that we cook.
0:28:38 > 0:28:44They're so important, from your bechamel sauces right up to your pigeon dishes, such as this.
0:28:44 > 0:28:47I'm quite confident I'll do all right with this.
0:28:47 > 0:28:52- So far, it looks good. - Fingers crossed. - THEY LAUGH
0:28:57 > 0:29:00You are half way, 30 minutes left.
0:29:09 > 0:29:11I've been a chef for quite some years.
0:29:11 > 0:29:14When I was at college, it was all classic French.
0:29:15 > 0:29:22I'm quite confident. Hopefully I'll just keep a level head and everything should come back to me.
0:29:28 > 0:29:31How long have you been a chef, Ursula?
0:29:32 > 0:29:36- 22 years.- Is that like a gentleman asking a lady her age?
0:29:36 > 0:29:40- It is, yeah. - Sorry. Why did you become a chef?
0:29:40 > 0:29:46It's a passion of mine. Both granddads were chefs, so it was kind of in the blood.
0:29:46 > 0:29:50Why MasterChef? Why pit yourself against a load of other chefs?
0:29:50 > 0:29:54I think, at the age that I am,
0:29:54 > 0:29:57I have more confidence now than I had as a junior chef.
0:29:57 > 0:30:01I think now is the right time for me to progress in my career
0:30:01 > 0:30:06- and actually get out there and show people what I can do.- Hm.
0:30:07 > 0:30:11Ursula did very well in the previous round. I've got high hopes for her.
0:30:12 > 0:30:15I believe Ursula to be a class act.
0:30:20 > 0:30:23You have 20 minutes to go.
0:30:25 > 0:30:28The places I work at are a bit more contemporary,
0:30:28 > 0:30:31but there's still that ethos around classic dishes.
0:30:33 > 0:30:36I'm hoping I can do a classic dish justice.
0:30:39 > 0:30:43- All right, Josh, have you cooked pigeon with peas before? - No, I haven't.
0:30:43 > 0:30:46I don't really have much classical training,
0:30:46 > 0:30:51but I think I understand the processes and what's needed,
0:30:51 > 0:30:55- so I'm hoping I can do OK. - And where do you think you're at now?
0:30:55 > 0:31:00I still consider myself in a very junior position within kitchens, constantly learning.
0:31:00 > 0:31:05I think I'm always going to be learning. But I'm just hoping that every day, every week,
0:31:05 > 0:31:09I'll continue to improve and one day that pays dividends.
0:31:09 > 0:31:12Being a chef is tough. Have you made many sacrifices?
0:31:12 > 0:31:17I've always been a really keen rugby player, played since I was ten, so that's a sacrifice I've had to make.
0:31:17 > 0:31:22But I'll focus on where I want to go and that's a pretty easy sacrifice, really.
0:31:25 > 0:31:29Joshua I think is a young chef who's got an eye for detail.
0:31:32 > 0:31:35He is shelling the peas properly.
0:31:39 > 0:31:42I noticed him taking off the legs of the pigeon to roast them separately.
0:31:45 > 0:31:48I think this young man can really cook.
0:31:52 > 0:31:54It's your last five minutes.
0:32:00 > 0:32:02The last minutes, attention to detail,
0:32:02 > 0:32:07making sure the bird has rested properly so the blood doesn't seep into the plate.
0:32:17 > 0:32:23It's not easy to make a roast pigeon look elegant and dainty on a plate, but I am expecting it.
0:32:28 > 0:32:31Last 60 seconds.
0:32:37 > 0:32:39Stop. Time's up.
0:32:51 > 0:32:55I asked you to cook un pigeon roti aux petits pois.
0:32:55 > 0:32:57A truly great French classic.
0:32:57 > 0:33:02The pigeon should be roast with a nice crispy skin and pink.
0:33:02 > 0:33:05The legs, beautifully trimmed.
0:33:05 > 0:33:09The secret of this dish is to get intensity of flavour in the stewed peas.
0:33:09 > 0:33:12It should be full of butter and rich.
0:33:12 > 0:33:17Confit potato should really be moist and succulent.
0:33:17 > 0:33:23It's the attention to detail that will make the difference in this dish.
0:33:33 > 0:33:36Chris, you first.
0:33:39 > 0:33:41First off, Chris, it's not neat.
0:33:41 > 0:33:43It's just a mound of pigeon.
0:33:43 > 0:33:49The pigeon leg hasn't been trimmed up properly. There's a lack of attention to detail here.
0:33:52 > 0:33:57Oh, that's good, chef. Gamey flavour of the pigeon, soft meat, peas are sweet,
0:33:57 > 0:34:00buttery potatoes, good seasoning on there.
0:34:00 > 0:34:05It's got to be worth taking the extra couple of minutes just to make it look a bit smarter, surely.
0:34:10 > 0:34:13The pigeon has been very well roasted.
0:34:13 > 0:34:15I like it served pink like that.
0:34:15 > 0:34:20And you've roasted the legs again, cos the legs should be served well done. So that's good.
0:34:20 > 0:34:25Your vegetables are well cooked. The taste in there is very good.
0:34:25 > 0:34:29I like the fact that there's a lot of peas and a lot of sauce there,
0:34:29 > 0:34:32because that is the way petits pois a la francaise should be.
0:34:32 > 0:34:37Great flavour, but not as neat as I would've liked.
0:34:41 > 0:34:44I feel a lot better than I was in my previous challenge.
0:34:44 > 0:34:48I think this time I've justified my being here.
0:34:48 > 0:34:51Right, your turn, Ben.
0:34:58 > 0:35:02When you roast a bird, it needs a long time resting
0:35:02 > 0:35:04so that the blood permeates back into the flesh
0:35:04 > 0:35:07and it doesn't leach all over the plate when you cut it.
0:35:07 > 0:35:11This is almost like a deconstructed dish,
0:35:11 > 0:35:14with the lattice of carrots and the onions placed there.
0:35:14 > 0:35:17I think it's the chef side of you showing off.
0:35:17 > 0:35:20Ooh.
0:35:20 > 0:35:23It's a bit burnt there. When it's like that, don't put it on the plate.
0:35:27 > 0:35:33The pigeon is absolutely lovely. It's cooked so well, it's soft and full of flavour,
0:35:33 > 0:35:36but it's not coated in sauce.
0:35:36 > 0:35:39So you're missing all that slippery, buttery flavour.
0:35:43 > 0:35:48I love your little cubes of confit potatoes. They are really very tasty.
0:35:48 > 0:35:52Ben, in parts, this is the classic dish, but only in parts.
0:35:54 > 0:35:57On the positive side, look, all your fingers still there.
0:36:00 > 0:36:04I maybe went a little bit too chefy, but I'd say it was 90 percent there.
0:36:06 > 0:36:10If I can just... eradicate the stupidity
0:36:10 > 0:36:12then, yeah, we'll do all right.
0:36:14 > 0:36:16Ursula.
0:36:21 > 0:36:26First off, Ursula, it's not roasted properly. The skin isn't brown and crispy.
0:36:26 > 0:36:31It looks a bit pale. And obviously you haven't trimmed up the wings there. Attention to detail.
0:36:31 > 0:36:33Beautifully turned carrots there.
0:36:33 > 0:36:38You've trained a bit in the classics, because turning vegetables is a classic skill.
0:36:43 > 0:36:47Gamey, buttery, sweet pea, lovely.
0:36:47 > 0:36:50We're a crisp skin away from a very good dish, aren't we?
0:36:57 > 0:37:02I like the fact that there's a lot of sauce there, a lot of buttery braising juices of the peas.
0:37:02 > 0:37:05The potato is beautifully cooked, but not seasoned enough.
0:37:05 > 0:37:07It's your pigeon that's the problem.
0:37:07 > 0:37:11It should be a star, but it isn't, it's a letdown. It's a shame.
0:37:14 > 0:37:17A bit disappointed in myself.
0:37:17 > 0:37:21I shouldn't be making those type of mistakes, being at this level.
0:37:23 > 0:37:25Joshua, now for you.
0:37:32 > 0:37:36First off, it's a bit small. It's half a pigeon.
0:37:36 > 0:37:39If I order pigeon as a customer, I'm expecting a whole one.
0:37:39 > 0:37:42Saying that, the presentation is exactly what I'm looking for.
0:37:42 > 0:37:47The pigeon leg has been roasted, it's nice and brown.
0:37:47 > 0:37:50Cleaned up that bone, as well. It's attention to detail
0:37:50 > 0:37:54that great chefs aspire to and that you have given me here.
0:37:54 > 0:38:01One thing, though, is petits pois a la francaise, peas. That's the first word you get.
0:38:02 > 0:38:05There are no peas in this dish, or very few.
0:38:11 > 0:38:15Oh, that's lovely. I don't think I chewed more than three times.
0:38:15 > 0:38:21Everything is so soft, so lovely, so buttery, and that pigeon, gamey and then almost metallic.
0:38:21 > 0:38:24It tastes divine. I mean, really, really lovely. Well done.
0:38:24 > 0:38:27Very chuffed. Could kiss you.
0:38:32 > 0:38:36Mm. Lovely potato, beautifully confit.
0:38:36 > 0:38:39Soft and tender. Your peas, when you get to them, are delicious.
0:38:39 > 0:38:43You've gone to the trouble of shelling them completely and removing the outer skin.
0:38:43 > 0:38:47The bacon has been beautifully cut into thin strips.
0:38:47 > 0:38:50The carrots into beautiful, tiny little cubes.
0:38:50 > 0:38:54You're showing off a lot of knife skills here, which is great.
0:38:56 > 0:38:58I like your dish, Josh, I really do.
0:39:00 > 0:39:03Hearing those comments made my day.
0:39:03 > 0:39:06I'm going through to the next test with my head held high.
0:39:14 > 0:39:18We've seen you cook my choice of a classic recipe, now it is your turn.
0:39:19 > 0:39:22Your classic recipe.
0:39:23 > 0:39:27It should be a dish that you have cooked time and time again.
0:39:29 > 0:39:31I want to see perfection.
0:39:33 > 0:39:36After this, one of you will be leaving the competition.
0:39:37 > 0:39:39You have one hour.
0:39:41 > 0:39:43Off you go.
0:39:58 > 0:40:00Chris, what classic dish are you cooking for us?
0:40:00 > 0:40:06- I'm cooking sole Veronique for you today.- Where did you come across this dish?- College, initially.
0:40:06 > 0:40:09- It's stuck with me since. - Done properly it's beautiful, great recipe.
0:40:09 > 0:40:12What will make this sole Veronique really special?
0:40:12 > 0:40:15I'm going to cook it on the bone. It's far better.
0:40:15 > 0:40:17- It doesn't dry out. - This is down to timings.
0:40:17 > 0:40:22I ate sole cooked by Michel when I asked my wife to marry me.
0:40:22 > 0:40:25- And that was cooked on the bone, as well.- It was, yeah.- It was.
0:40:25 > 0:40:29- Did she say yes? - She's my wife.- Oh, yeah.
0:40:39 > 0:40:44Chris is doing sole Veronique, which is sole served with cream sauce with white seedless grapes.
0:40:46 > 0:40:49A lovely, lovely dish if he gets it right.
0:40:52 > 0:40:56But Chris gave us scruffy, untidy presentation in his first dish.
0:40:56 > 0:41:00He's going to have to deliver beautiful sole Veronique this time round.
0:41:02 > 0:41:08I've been cooking sole Veronique on and off for 19 years.
0:41:09 > 0:41:14The most challenging thing is making sure the fish is cooked to perfection.
0:41:15 > 0:41:18And also that there is not a bone in sight.
0:41:19 > 0:41:22I will lose sleep over that.
0:41:24 > 0:41:2620 minutes gone.
0:41:30 > 0:41:34Right, Josh. What classic recipe are you cooking?
0:41:34 > 0:41:39I've chosen to do sole Veronique. Trying to keep it, in essence, as it's supposed to.
0:41:39 > 0:41:43One variation, I'm going to make my potato look like my rollmops of sole.
0:41:43 > 0:41:45So it gives aesthetic value to the dish
0:41:45 > 0:41:49- as well as a nice textural difference.- Excellent.
0:41:49 > 0:41:52There's another sole Veronique going on in the room.
0:41:52 > 0:41:54Yours has got to be a lot better, hasn't it?
0:41:54 > 0:42:00Yes, I'm hoping that my refinement, attention to detail and slight adaptation might give me the edge.
0:42:09 > 0:42:12Josh is also doing sole Veronique.
0:42:12 > 0:42:15But he is playing around with little potato ribbons
0:42:15 > 0:42:18that he's going to make into shapes that are going to match the fish.
0:42:18 > 0:42:23I've eaten out a lot and I've never seen any chef make potatoes try to look like fish.
0:42:26 > 0:42:31With this dish, the thing that could go wrong is perhaps my adaptation that I am doing.
0:42:32 > 0:42:35But I think, without it, it could just be an ordinary plate of food.
0:42:37 > 0:42:43A modern cooking technique could really bring this dish up into the 21st century.
0:42:47 > 0:42:50You're half way.
0:42:55 > 0:42:58Ursula, what are you cooking for us?
0:42:58 > 0:43:04I'm doing a rack of lamb with confit sweet potatoes and a red wine jus.
0:43:04 > 0:43:08- Have you got a sweet tooth?- I have, yes.- This is a very sweet dish.
0:43:08 > 0:43:13When I've served it in the past, I've had some good feedback, and it's been a popular dish.
0:43:13 > 0:43:16I've put my own twist to it with a mint jelly.
0:43:16 > 0:43:21I just wanted to do something maybe a little bit more different than actually mint sauce.
0:43:21 > 0:43:24Ursula, I look forward to your lamb and mint.
0:43:29 > 0:43:32Ursula knows a thing or two about butchery.
0:43:33 > 0:43:38That rack of lamb was superbly butchered. Every bone scraped clean.
0:43:41 > 0:43:46But I'm not sure about this mint jelly thing. I don't know how that's going to work.
0:43:46 > 0:43:50If it does, my chef's hat off to her.
0:43:53 > 0:43:56I'm 100 percent confident that I can make this dish perfect.
0:43:56 > 0:44:00It's just up to me to step up to the plate.
0:44:06 > 0:44:08You've got 20 minutes left.
0:44:15 > 0:44:17- Go easy!- Yes, chef.
0:44:26 > 0:44:28Right, Ben, what are you cooking for us?
0:44:28 > 0:44:32We're doing roasted poussin, ballantine of leg, saffron dauphinoise.
0:44:32 > 0:44:37- What is so classic about this recipe? - It's essentially a roast chicken,
0:44:37 > 0:44:41- which is about as classic a British dish as it gets.- Who came up with saffron dauphinoise?
0:44:41 > 0:44:46Well, we've done a few different, over many years, flavoured dauphinoise.
0:44:46 > 0:44:49I think saffron gives a nice edge to this particular dish.
0:44:49 > 0:44:54- How important is it that you get this dish right? - Yeah, sink or swim, this.
0:44:54 > 0:44:58There's no messing. If this isn't right, there's nowhere really to hide behind.
0:44:59 > 0:45:01OK, Ben, you know what's at stake.
0:45:03 > 0:45:08Ben's cooking chicken two ways. The legs stuffed with the mousse, with some tarragon and olive oil,
0:45:08 > 0:45:14and the breast, slow-cooked in a water bath.
0:45:16 > 0:45:21And he's making something I can't wait to get my spoon in and that is a saffron dauphinoise.
0:45:22 > 0:45:26If he gets this right, this will show off all the skills necessary.
0:45:29 > 0:45:33This is now the second time for me having a go at this dish.
0:45:33 > 0:45:38And so the determination to finish the dish and to do it justice is very strong.
0:45:46 > 0:45:48Last five minutes.
0:45:57 > 0:46:00There's some food in here I'd actually walk over hot coals to get at.
0:46:01 > 0:46:04Great classic recipes, great classic cooking.
0:46:04 > 0:46:08And they're all 100 percent focused. They want this.
0:46:19 > 0:46:21Last 60 seconds, guys.
0:46:29 > 0:46:31Stop!
0:46:41 > 0:46:47'Ben's roast chicken has been served with a ballantine of chicken and tarragon,
0:46:47 > 0:46:51'saffron dauphinoise, carrots, asparagus, onions, broad beans,
0:46:51 > 0:46:54'and a lemon and thyme reduction.'
0:46:55 > 0:47:01The carrots could have been scraped a little bit more there, just to remove a bit more of the skin.
0:47:01 > 0:47:04but very vibrant colours, very appetising for the diner.
0:47:04 > 0:47:10But I really don't approve of stacking the chicken up. It looks a little bit like Stonehenge.
0:47:15 > 0:47:18Bits of it are absolutely glorious. The chicken is cooked really well,
0:47:18 > 0:47:21the tarragon inside the ballantine is lovely.
0:47:21 > 0:47:27That little hint of aniseed, and it's very subtle, and I love the saffron in that dauphinoise.
0:47:32 > 0:47:38What's lacking is a good sauce. It's too thin. Much, much, much too thin. It's such a shame.
0:47:41 > 0:47:44I think I've almost done myself justice.
0:47:44 > 0:47:47It was only the sauce that I wasn't happy with.
0:47:47 > 0:47:50I hope it doesn't cost me.
0:47:51 > 0:47:57'Chris has made a sole Veronique with glazed carrots and new potatoes.'
0:47:57 > 0:47:59I'm not keen on the presentation.
0:47:59 > 0:48:02I don't think it looks elegant enough.
0:48:06 > 0:48:11The fish itself is well-cooked. It's really moist, tender, and no bones.
0:48:11 > 0:48:15For me, the high point of this dish is the quality of your sauce.
0:48:15 > 0:48:20It's got the right consistency, perfect balance, you can taste the fish,
0:48:20 > 0:48:25the grapes, the wine, the herbs in there. That's a very good sauce.
0:48:33 > 0:48:35One potato needs a bit more cooking.
0:48:35 > 0:48:39However, the sauce, thick and creamy, it's almost sweet like a caramel,
0:48:39 > 0:48:42it is very, very good indeed.
0:48:42 > 0:48:45- I'm very happy with that. - How do you look when you're happy?
0:48:47 > 0:48:49HE LAUGHS
0:48:52 > 0:48:57Presentation-wise, I didn't get there, again. I've struggled with that.
0:48:57 > 0:49:03But I hope the flavour will compensate, and they'll turn a blind eye this time.
0:49:04 > 0:49:10'Joshua's also made a sole Veronique, but with his take on a potato galette.
0:49:10 > 0:49:13'The dish is scattered with micro herbs.'
0:49:13 > 0:49:17First off, incredibly neat dressing of the plate again.
0:49:17 > 0:49:21And I quite like your play on a galette.
0:49:21 > 0:49:26I like the fact that, erm, you've rolled the potato in a similar fashion as a classic sole Veronique.
0:49:32 > 0:49:34It's pretty good. It's pretty good.
0:49:34 > 0:49:39The fish is lovely and soft, the potatoes are crispy but still light.
0:49:39 > 0:49:44The grapes give lovely sweetness, it is a lovely balance. But look at this sauce. Look.
0:49:47 > 0:49:51You said you were going to put the poaching liquid in from the sole.
0:49:51 > 0:49:55But it needed more, it needed to be reduced down to intensify those flavours.
0:49:55 > 0:50:00Very nearly, Josh. Very nearly wonderful.
0:50:02 > 0:50:06There was a bit of style over substance. But some real positive feedback.
0:50:06 > 0:50:10Erm, no, I'm happy with that.
0:50:13 > 0:50:17'Ursula has made a rack of lamb, with confit of sweet potatoes,
0:50:17 > 0:50:22'tomato petals, red wine sauce and a mint jelly.'
0:50:22 > 0:50:26First off, Ursula, the presentation, I think, is beautiful.
0:50:26 > 0:50:29Really vibrant colours, a lot of attention to detail.
0:50:29 > 0:50:35The tomato petals are beautifully cut. You can just see the orange of the sweet potato,
0:50:35 > 0:50:40thrown off there with the bright red of the tomato. Butchery skills on show, superb.
0:50:40 > 0:50:47The bones are perfectly scraped down and clean. And that's beautiful. That really is fantastic.
0:50:52 > 0:50:57Lamb is cooked beautifully, well-seasoned, pink. Very nice.
0:50:57 > 0:51:01However, I find these mint jellies a little bland.
0:51:01 > 0:51:04I'm not a great fan of sweet potatoes,
0:51:04 > 0:51:08but they actually add a little sweetness to this plate of food which I like.
0:51:13 > 0:51:15It tastes good.
0:51:15 > 0:51:20You got a little bit of texture on the outside of the lamb but it's perfectly soft inside.
0:51:20 > 0:51:25There's a little bit of mint sweetness in there, as well. Also a little bit of red wine sweetness.
0:51:25 > 0:51:29It tastes good. And it's not very often I disagree with Michel,
0:51:29 > 0:51:34but looking at it, I think it's too many big, bold colours. I don't like it.
0:51:35 > 0:51:39I've got mixed emotions right now.
0:51:39 > 0:51:43I don't know who to, sort of, put my beliefs into, you know...
0:51:46 > 0:51:48I don't know.
0:51:57 > 0:52:02I'm really pleased we had four decent plates of food. And it was good. It was a great standard.
0:52:02 > 0:52:07This is really tough. The first round with the pigeon, ups and downs,
0:52:07 > 0:52:11but then in the second round they all upped their game, and all gave us really good food.
0:52:11 > 0:52:14These guys can cook.
0:52:14 > 0:52:19Chris's roast pigeon dish looked fairly uncouth and heavy-handed,
0:52:19 > 0:52:24however, the taste was by far the best on all the bench. But it wasn't neat.
0:52:24 > 0:52:29There's got to be a question mark over his ability to give us stylish food.
0:52:29 > 0:52:33He struggled a bit with the look of his sole, but he's got a good touch, the fella.
0:52:33 > 0:52:38I thought what Chris's food lacked in presentation more than made up for in taste.
0:52:38 > 0:52:44Chris understands flavour like probably nobody else in that kitchen today.
0:52:44 > 0:52:48The further you get in the competition, it gives you something to work towards.
0:52:48 > 0:52:50The presentation will definitely come.
0:52:50 > 0:52:55Joshua gave us the best-looking food and looks the most competent chef.
0:52:55 > 0:52:58His presentation of food is really classy.
0:52:58 > 0:53:03Josh's pigeon, I thought, looked so elegant. It was, however, tiny.
0:53:03 > 0:53:07It was only half the pigeon and there weren't enough peas.
0:53:07 > 0:53:12- Other than that, it was perfection. - And I loved his take on that sole Veronique,
0:53:12 > 0:53:17I thought the potatoes, spiralled and rolled up to resemble the shape of the fish was great.
0:53:17 > 0:53:21I just loved the look of that young fella's food.
0:53:21 > 0:53:25As the competition has progressed, I have shown what I'm capable of,
0:53:25 > 0:53:28and I think I've put myself as one of the contenders.
0:53:28 > 0:53:32If we could morph together Josh and Chris, we'd have the perfect chef.
0:53:32 > 0:53:36They are two that should definitely go through.
0:53:36 > 0:53:42How do you then choose between Ben and Ursula?
0:53:42 > 0:53:48Ursula's skill test was so good, so good, that I was expecting great things from her
0:53:48 > 0:53:54and was quite disappointed that she hadn't carried on the momentum and done a brilliant pigeon dish.
0:53:54 > 0:53:58Ursula contradicts herself because the roast pigeon was not right.
0:53:58 > 0:54:03It wasn't trimmed down properly. But then the roast lamb was perfect.
0:54:03 > 0:54:08It was a decent-tasting plate of food. Everything was cooked really well. It was yummy lamb.
0:54:08 > 0:54:14I'll give it to you, it was a bit garish and OTT. But I'd far rather that than a very dull plate of food.
0:54:14 > 0:54:19Ben, that ballantine with the tarragon flavouring was terrific.
0:54:19 > 0:54:26The bird, the poussin, was cooked really well. And I loved, literally loved that saffron dauphinoise.
0:54:26 > 0:54:29Technically, there were a lot of good skills there.
0:54:29 > 0:54:32He can cook, but he's got a strange way of presenting his food.
0:54:32 > 0:54:36He made a concertina shape out of the carrots. I don't know what that was for.
0:54:36 > 0:54:39- What's all that about? - What is that about?- I don't know.
0:54:39 > 0:54:42Why did he want to create Stonehenge out of a poussin?
0:54:42 > 0:54:46I think he's trying too hard with his presentation to the detriment of the food.
0:54:48 > 0:54:51It's the most important thing in my life right now.
0:54:51 > 0:54:56I've already gone home once. And I don't want to put myself through that again, it was horrible.
0:54:58 > 0:55:02What are we going to do? It's a quarter-final ahead. We've got to make this decision.
0:55:03 > 0:55:07I can't even think what I'd be like if I went home today.
0:55:07 > 0:55:11I just think I'd be mortified.
0:55:11 > 0:55:13Everything would just come crashing down.
0:55:13 > 0:55:16I think I'd be quite emotional.
0:55:16 > 0:55:22Ursula and Ben showed signs of being good chefs.
0:55:23 > 0:55:27I know who, sadly, has got to go home.
0:55:47 > 0:55:50We have made a decision.
0:55:55 > 0:55:58And the chef leaving us today is...
0:56:02 > 0:56:04..Ben.
0:56:14 > 0:56:17It's a bitter pill to swallow.
0:56:17 > 0:56:20I'm upset and I don't want to go.
0:56:21 > 0:56:25But I feel like this time, at least it was for the right reasons.
0:56:28 > 0:56:31Well done, guys. Well done.
0:56:31 > 0:56:36Oh, mate, over the moon. I'm so chuffed. Glad to be through.
0:56:36 > 0:56:41I made a few mistakes but I did just enough. Going to have to up it a level. Chuffed.
0:56:42 > 0:56:45I can't believe I'm through to the next round.
0:56:45 > 0:56:51It just gives me more motivation to keep on succeeding in what I'm doing. I'm so happy.
0:56:51 > 0:56:57Every time I come here, I want it more. Through to the quarter-finals, over the moon, ecstatic. Can't wait.
0:56:57 > 0:56:59I'm so excited.
0:57:08 > 0:57:14'Tomorrow night, Ursula, Joshua and Chris will join three other heat winners.
0:57:18 > 0:57:24'First, they'll battle to impress Michel and Gregg with a dish of their own invention.'
0:57:24 > 0:57:30You don't get to a quarter-final without talent. Now you have to prove that for a place in the semis.
0:57:30 > 0:57:37'Only the best will go on to cook their food for some of the UK's toughest food critics.'
0:57:37 > 0:57:39None of it tastes of anything.
0:57:39 > 0:57:42Very good indeed. Can't fault it.
0:57:42 > 0:57:47'In a bid to win a coveted place in the semi-finals.'
0:57:49 > 0:57:53Subtitles by Red Bee Media Ltd
0:57:53 > 0:57:57E-mail subtitling@bbc.co.uk
0:57:57 > 0:57:57.