0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:14Two St Jacques au passe, now.
0:00:14 > 0:00:16CHEERS
0:00:16 > 0:00:19Now he and MasterChef judge Gregg Wallace
0:00:19 > 0:00:23are on the hunt for Britain's next culinary superstar,
0:00:23 > 0:00:28a professional with a talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Parfait.
0:00:38 > 0:00:43These six chefs have made it to today's quarterfinal.
0:00:44 > 0:00:46Now the stakes become higher.
0:00:51 > 0:00:55You've got to produce your best every single day from here on in.
0:00:55 > 0:00:58Otherwise you're going to see yourself just going home.
0:00:59 > 0:01:04Clean slate, square one, it's on from today, got to push hard.
0:01:05 > 0:01:08Going home today is not an option for me.
0:01:08 > 0:01:10I don't want to be that guy standing there,
0:01:10 > 0:01:14whose name's called out, I want to be the guy standing there with a smile on my face.
0:01:14 > 0:01:17It means everything to me. If I've got this far,
0:01:17 > 0:01:19why would I want to go out now?
0:01:19 > 0:01:21I'm going to go to the top.
0:01:24 > 0:01:28First, they must prove to Michel and Gregg they've got what it takes
0:01:28 > 0:01:30with a dish of their own invention.
0:01:33 > 0:01:36You don't get to a quarterfinal without being talented,
0:01:36 > 0:01:40now you have to prove that talent if you want a place in the semis.
0:01:40 > 0:01:43Only the best chefs will go on to showcase their food
0:01:43 > 0:01:47before some of the UK's toughest restaurant critics.
0:01:48 > 0:01:51I would say that this dish was wholly successful.
0:01:51 > 0:01:54The problem with a bit of cooking like this
0:01:54 > 0:01:57is there is absolutely no way to hide.
0:01:57 > 0:01:59None of it tastes of anything!
0:02:23 > 0:02:27We are giving you a wealth of ingredients.
0:02:27 > 0:02:30Beautiful lamb, John Dory, clams,
0:02:30 > 0:02:35cockles, asparagus, fresh peas. Let your heart cook!
0:02:35 > 0:02:38Give us everything that you have and more.
0:02:38 > 0:02:43We're going to give you ten minutes to come up here and choose your ingredients. Up you come.
0:02:51 > 0:02:54I need to impress now. It's quite important I get this right.
0:02:56 > 0:03:00I want to cook everything, I don't know what to choose, so much choice!
0:03:00 > 0:03:03You could really get confused if you thought too much
0:03:03 > 0:03:06so I'm going with my first instinct.
0:03:09 > 0:03:12Two minutes, and then we'll start cooking.
0:03:12 > 0:03:16I've got an idea now so just hopefully I can pull it off nicely!
0:03:21 > 0:03:23Your ten minutes is up.
0:03:23 > 0:03:27One mouth-watering, eye-catching plate of food
0:03:27 > 0:03:30in one hour, that's your job. Let's do it.
0:03:46 > 0:03:51I keep thinking Alison's going to trip up, every time she comes in here, she looks scared!
0:03:51 > 0:03:52Yet she carries on delivering the goods.
0:04:00 > 0:04:03I want it more than anything I've ever wanted in my life,
0:04:03 > 0:04:06except the time I wanted a horse when I was 15.
0:04:06 > 0:04:08Pretty much!
0:04:09 > 0:04:11Right, Alison, what's cooking?
0:04:11 > 0:04:14Poussin with spring greens, no, spring veg.
0:04:14 > 0:04:17- Poussin with spring veg. - Or poussin with green...
0:04:17 > 0:04:18Poussin with green veg risotto.
0:04:18 > 0:04:21I can't talk today which is a first for me.
0:04:21 > 0:04:23- Why can't you talk? Is it just nerves?- Probably, yeah.
0:04:23 > 0:04:26- What does lovely food mean to you? - It's anything cooked
0:04:26 > 0:04:29with passion. It could be a burger or a Michelin-starred meal,
0:04:29 > 0:04:32anything cooked with passion and love is good food.
0:04:32 > 0:04:34Good answer! Sorry... Great answer!
0:04:34 > 0:04:36Is that how you cook, Alison?
0:04:36 > 0:04:38I like to think so.
0:04:41 > 0:04:44She's going to make a risotto and cook the poussin.
0:04:44 > 0:04:47How does that come together as one dish?
0:04:47 > 0:04:50Is a risotto enough to get her through to the next round?
0:04:50 > 0:04:52It has to be bang on perfect.
0:04:57 > 0:05:01Josh is a 24-year-old chef de partie working in central London,
0:05:01 > 0:05:04showing glimmers of possible greatness.
0:05:06 > 0:05:10I've got a pretty strong background so I've got to
0:05:10 > 0:05:14talk the talk and show that in my cooking. Now's the time.
0:05:14 > 0:05:17Josh is going to pan-fry the whiting
0:05:17 > 0:05:21and serve it with razor clam and a panache, or medley, of summer vegetables.
0:05:21 > 0:05:23I'm fond of an old panache.
0:05:23 > 0:05:26You haven't really got a panache dish to serve them in, have you?
0:05:26 > 0:05:28No, I haven't, but I've got something funky
0:05:28 > 0:05:31as opposed to a panache dish that I'm going to serve it in.
0:05:31 > 0:05:35I'm too old to have anything funky, me, mate. Far too old!
0:05:35 > 0:05:38- Josh, what are you here for? - I'm here to prove
0:05:38 > 0:05:41to myself and others that I can cook and I can stand the pressure -
0:05:41 > 0:05:45pressure every day at work, pressure on my days off, I can't get enough!
0:05:45 > 0:05:47What do you mean, pressure on your days off?
0:05:47 > 0:05:49You go cooking on your days off?
0:05:49 > 0:05:53I cook at this competition called MasterChef: The Professionals, yeah!
0:05:53 > 0:05:54A lot of pressure in that one!
0:05:57 > 0:05:59So, let me get this right.
0:05:59 > 0:06:04Your boss hasn't given you a day off, you have taken a day off to come and compete here?
0:06:04 > 0:06:07Oh, absolutely, yeah. It's a choice,
0:06:07 > 0:06:11I'm not giving up a day off if it's doing something you love, and cooking is what I love, so...
0:06:11 > 0:06:15I hope, if you win, he's going to give you a day off to celebrate!
0:06:17 > 0:06:18Er, I hope so too!
0:06:23 > 0:06:28He has got so much work to do. It's all fiddly work, shelling every pea,
0:06:28 > 0:06:31turning the vegetables, slicing the asparagus.
0:06:37 > 0:06:40Chris is a 36-year-old head chef from Buckinghamshire.
0:06:40 > 0:06:44Michel, that guy delivers food that makes me want to swoon.
0:06:46 > 0:06:49If only it could be more elegant!
0:06:50 > 0:06:54My food's all about depth of flavour,
0:06:54 > 0:06:55that's the most important thing.
0:06:55 > 0:06:56Flavour, flavour, flavour.
0:07:01 > 0:07:04- Chris, what are you making for us? - Pan-fried John Dory
0:07:04 > 0:07:07with spicy sausage and clam veloute,
0:07:07 > 0:07:11- with caramelised fennel.- Is this dish playing to your strengths?
0:07:11 > 0:07:14- I believe so.- What are your strengths then?
0:07:14 > 0:07:18Flavour. Something I went with straight away, flavours I've played with and I know work.
0:07:18 > 0:07:21Presentation could do with work but I've been working on it
0:07:21 > 0:07:23and it's something you'll see definitely today.
0:07:23 > 0:07:25Good. Well, get cracking.
0:07:29 > 0:07:32Chris has chosen a merguez lamb sausage
0:07:32 > 0:07:35to make into a creamy sauce to go with his John Dory.
0:07:35 > 0:07:37We know he does bold flavours, well, this is bold!
0:07:40 > 0:07:4425 minutes you've had, nearly halfway.
0:07:46 > 0:07:50Ash is a 34-year-old freelance chef from the southern hemisphere.
0:07:50 > 0:07:53Michel, his plates look stunning!
0:07:53 > 0:07:55He dresses food like no other chef I've seen.
0:07:55 > 0:07:58Pure elegance.
0:07:58 > 0:08:01I want to see the flavour match his artistry.
0:08:02 > 0:08:05It's very important to impress.
0:08:05 > 0:08:06I want to hopefully get
0:08:06 > 0:08:08some new ideas into the food
0:08:08 > 0:08:11and show them I can do a bit more than plate things up nicely.
0:08:11 > 0:08:16I really need to concentrate on getting lots of flavour as well.
0:08:18 > 0:08:22Right, Ash, what have you chosen and what are you going to cook?
0:08:22 > 0:08:26Er, I've decided to do a little starter of pan-seared whiting
0:08:26 > 0:08:29with a parsley and clam risotto.
0:08:29 > 0:08:33How important is the look of a plate of food to you?
0:08:33 > 0:08:35I think the look's very important.
0:08:35 > 0:08:38I think food, it's good to see that whoever has prepared the food
0:08:38 > 0:08:39really cares about the food.
0:08:39 > 0:08:43But I'm hoping you're going to see more flavour than you've seen from me before.
0:08:43 > 0:08:47- Good.- Hopefully you'll enjoy it. - Good, I'm looking forward to it.
0:08:47 > 0:08:48Thank you.
0:08:53 > 0:08:56Ash has just cooked his razor clams but he's discarded them.
0:08:56 > 0:09:01He's only using the cooking liquor to put into the risotto for extra flavour.
0:09:06 > 0:09:08Ursula is a 39-year-old sous chef.
0:09:08 > 0:09:11Obviously loads of talent and experience and drive.
0:09:11 > 0:09:16She can present good food with lots of complex flavour.
0:09:21 > 0:09:23Ursula is doing herb-crusted lamb.
0:09:23 > 0:09:29There's nothing inspirational about it but nobody does classic food better than she does.
0:09:29 > 0:09:32Textures! It's all about textures.
0:09:34 > 0:09:38- You cooked lamb in the last round as well, didn't you?- I did, yes.
0:09:38 > 0:09:40In hindsight, I shouldn't have cooked it again.
0:09:40 > 0:09:42That's all right, I love a bit of lamb!
0:09:42 > 0:09:45We don't care what you do, as long as you do it well.
0:09:47 > 0:09:52I don't think the judges have seen my full potential yet.
0:09:52 > 0:09:55I just want to keep on going further and further
0:09:55 > 0:09:59and if I was to go home today, I'd be gutted.
0:10:11 > 0:10:14Ben is a 32-year-old head chef.
0:10:14 > 0:10:16Food is in his blood, his dad was a chef.
0:10:16 > 0:10:19We know Ben has got the skills and the knowledge and now,
0:10:19 > 0:10:21he is getting that focus.
0:10:21 > 0:10:24I wouldn't have believed I'd get to the quarterfinals
0:10:24 > 0:10:27so now I'm here, I've really got to up my game
0:10:27 > 0:10:28and push on
0:10:28 > 0:10:30and semifinals hopefully here I come!
0:10:35 > 0:10:36Not in Dad's shadow, are you?
0:10:36 > 0:10:39No, my old man, he's supportive of me and everything I do.
0:10:39 > 0:10:43Always has been so he doesn't put any pressure on my shoulders but I'd like to do well for him
0:10:43 > 0:10:46and for myself and especially for my missus,
0:10:46 > 0:10:49who put me up for this in the first place and told me I could do it!
0:10:49 > 0:10:51Is that right? Watch the pan, watch the pan!
0:10:53 > 0:10:56Who does the cooking at home? You or your missus?
0:10:56 > 0:11:00Ah, we split it. Mostly we go out for a curry, to be honest!
0:11:00 > 0:11:02We both work long hours.
0:11:02 > 0:11:04What are you cooking for us?
0:11:04 > 0:11:07I've got some pan-fried John Dory,
0:11:07 > 0:11:11with some saffron potatoes. I'm doing a white-wine and oyster sauce.
0:11:11 > 0:11:13Get your head down then, Ben, go on.
0:11:14 > 0:11:17Oyster sauce is very difficult to get right.
0:11:17 > 0:11:21It needs the balance of lemon or white-wine acidity in there.
0:11:21 > 0:11:25He's going to have to be on top form, he can't afford any mistakes.
0:11:30 > 0:11:32Very important last ten minutes.
0:11:48 > 0:11:51Guys, please, listen. Two minutes!
0:12:03 > 0:12:06Time's up! Time's up!
0:12:06 > 0:12:09HE SIGHS
0:12:15 > 0:12:19First up is Alison, who has roasted a poussin
0:12:19 > 0:12:21and is serving it on lemon thyme risotto
0:12:21 > 0:12:23with breaded poussin pieces,
0:12:23 > 0:12:27asparagus, girolles, and broad beans.
0:12:28 > 0:12:30Alison, presentation's neat.
0:12:30 > 0:12:33As far as making a risotto look good, I think you've achieved it here.
0:12:40 > 0:12:42It's a little rustic, that's your style.
0:12:42 > 0:12:45You do pack flavour in. I like it.
0:12:50 > 0:12:54The chicken, or poussin, is roasted really well.
0:12:54 > 0:12:57It's nice and soft, tender, flavoursome
0:12:57 > 0:13:02and not dry. Such a shame that the risotto is overcooked.
0:13:02 > 0:13:05It's got all the taste but it's very cloying.
0:13:07 > 0:13:11To go out because there's other people better than me is one thing.
0:13:11 > 0:13:13To go out for a silly mistake...
0:13:16 > 0:13:18Chris has pan-fried the John Dory
0:13:18 > 0:13:22and served it on top of a potato and caramelised fennel tian,
0:13:22 > 0:13:27with merguez sausage and a clam cream veloute.
0:13:28 > 0:13:31Chris, I actually quite like this presentation.
0:13:31 > 0:13:35I find it a bit too high, towers are very difficult for the customer to approach.
0:13:35 > 0:13:38But saying that, it's very neat.
0:13:41 > 0:13:42Hmm.
0:13:42 > 0:13:45I think the sausage and the fish works really well.
0:13:45 > 0:13:49The aniseed, fennel and the fish obviously works really well.
0:13:49 > 0:13:53However, I'm not sold on the sausage with the fennel.
0:13:59 > 0:14:01Your fish is ever so slightly overcooked.
0:14:01 > 0:14:04There shouldn't be colour on both sides.
0:14:04 > 0:14:06The crushed potato and fennel actually works.
0:14:06 > 0:14:09It's a little bit greasy though.
0:14:09 > 0:14:10You've added a lot of butter in there.
0:14:10 > 0:14:12The clams are somewhat lost in there as well.
0:14:12 > 0:14:17I think I know where you wanted to go with it
0:14:17 > 0:14:19but I don't think you've quite pulled it off.
0:14:21 > 0:14:24I definitely got Michel thinking, definitely got him thinking.
0:14:24 > 0:14:28Unfortunately, the bad way instead of the good!
0:14:29 > 0:14:34Josh has served his whiting on crushed potatoes with a carrot puree.
0:14:34 > 0:14:36He has filled the razor-clam shell
0:14:36 > 0:14:41with his panache of spring vegetables, clams and girolles.
0:14:49 > 0:14:53We've got really nice razor clams, served with asparagus,
0:14:53 > 0:14:55broad beans, some herbs and wild mushrooms.
0:14:55 > 0:14:56That's delightful.
0:14:56 > 0:15:00I've also got whiting on buttery crushed potatoes
0:15:00 > 0:15:03with a carrot puree. That's also delightful.
0:15:03 > 0:15:06But I think we've actually got two dishes on that plate.
0:15:11 > 0:15:14The razor clams are cooked beautifully,
0:15:14 > 0:15:16they're so tender and sweet.
0:15:16 > 0:15:19That mixture of vegetables with the fresh herbs
0:15:19 > 0:15:22chopped in there and rocket leaf on top is really delicious.
0:15:22 > 0:15:24Beautifully seasoned and cooked.
0:15:24 > 0:15:29Fresh, as a taste, is very difficult to capture
0:15:29 > 0:15:33but that razor clam and medley of vegetables has got fresh taste.
0:15:33 > 0:15:34It's beautiful.
0:15:35 > 0:15:37I can't find much fault in there!
0:15:39 > 0:15:40What I've just had has been amazing -
0:15:40 > 0:15:43a two-star Michelin chef taste my food
0:15:43 > 0:15:45and said that he couldn't fault it.
0:15:45 > 0:15:48It's not every day you get that as a cook and yeah,
0:15:48 > 0:15:51that's brilliant. Over the moon.
0:15:51 > 0:15:56Ben chose the John Dory and has pan-fried it with spring vegetables,
0:15:56 > 0:16:00girolles, and a white-wine, cream and oyster sauce.
0:16:00 > 0:16:03Ben, your choice of ingredients is good
0:16:03 > 0:16:05and I love the colour of the fish
0:16:05 > 0:16:07but it does look a tad rushed.
0:16:07 > 0:16:11You were supposed to give us saffron potatoes, you ran out of time.
0:16:11 > 0:16:14Oysters as well, I was expecting oysters on the plate.
0:16:19 > 0:16:23I like the higher note of flavour of all those lovely vegetables.
0:16:23 > 0:16:25And there's good seasoning in there,
0:16:25 > 0:16:28little crack of pepper, fish is nicely cooked.
0:16:32 > 0:16:34I find the sauce slightly underwhelming.
0:16:34 > 0:16:37It should have the taste of the sea from that oyster.
0:16:37 > 0:16:40If I see it billed on the menu as John Dory with oyster,
0:16:40 > 0:16:44be it sauce or whatever, then I want that flavour of oyster.
0:16:44 > 0:16:48I haven't done my best, not even close.
0:16:48 > 0:16:52If I was to do that at work, it wouldn't leave the passe.
0:16:52 > 0:16:54Not happy.
0:16:55 > 0:16:59Ash has used the whiting and served it on spinach,
0:16:59 > 0:17:05a razor-clam infused risotto with cockles and a beurre blanc sauce.
0:17:12 > 0:17:13Mmm.
0:17:15 > 0:17:18The fish is beautiful, cooked to perfection
0:17:18 > 0:17:22and the little cockle risotto has got heaps and heaps of depth to it
0:17:22 > 0:17:28and that's the addition of the cockles and all the cooking liquor from that.
0:17:28 > 0:17:32Loads of herbs in there, it really has got great flavours.
0:17:35 > 0:17:39I love, love, love the look of your food, it's just so good.
0:17:39 > 0:17:42It's so good. I'd let you decorate my lounge!
0:17:51 > 0:17:55Talk amongst yourselves, everybody, I may be a while!
0:17:55 > 0:17:57That is lovely!
0:17:59 > 0:18:02That's like a big kiss off a sea monster!
0:18:02 > 0:18:04Mate, that is delicious.
0:18:04 > 0:18:06Well done, Ash.
0:18:07 > 0:18:10I think they felt there was a lot of flavour in there
0:18:10 > 0:18:13and that was just really what I was concentrating on.
0:18:13 > 0:18:16I'm glad, I think I've pulled it off.
0:18:19 > 0:18:23Ursula has roasted the rump of lamb with a brioche herb crust
0:18:23 > 0:18:26and served it with saffron potatoes, vegetables,
0:18:26 > 0:18:30and a red-wine and redcurrant jus.
0:18:33 > 0:18:34Hmm-hmm.
0:18:36 > 0:18:39The vegetables are underdone. That turnip there
0:18:39 > 0:18:42is really bordering on raw.
0:18:42 > 0:18:46Even the potato is a bit underdone. That shouldn't happen.
0:18:46 > 0:18:50The lamb? Ever so slightly overcooked for my taste
0:18:50 > 0:18:55but it's well seasoned and I really do like that crunchy crust on there.
0:18:55 > 0:18:59There's a good selection of herbs in there and it does work very well.
0:19:06 > 0:19:13Redcurrant, rosemary, mint and lamb is a combination made by the gods.
0:19:13 > 0:19:16It's beautiful. However...
0:19:16 > 0:19:19I shouldn't have to put that much pressure on a potato to cut it.
0:19:19 > 0:19:24It's quite embarrassing to serve Michel Roux Jr
0:19:24 > 0:19:27food that isn't cooked properly.
0:19:28 > 0:19:34Possibly the nerves and the pressure has got to me a little bit too much.
0:19:40 > 0:19:44Thank you for your hard work, our hard work now begins.
0:19:44 > 0:19:46Only four of you can go through to the next round.
0:19:48 > 0:19:49Off you go, we'll be as quick as we can.
0:20:08 > 0:20:11I thought there was some great cooking here today.
0:20:11 > 0:20:14Two dishes were of exceptional standard.
0:20:14 > 0:20:17The rest, we have to debate.
0:20:17 > 0:20:22The stand-out chef for me in this round was Ash.
0:20:22 > 0:20:27He did the whiting on spinach and he had that lovely little hillock
0:20:27 > 0:20:31of risotto that was packed full of cockles. It's delightful!
0:20:31 > 0:20:34We wanted him to deliver more in substance
0:20:34 > 0:20:37and he did it with abundance this time round.
0:20:37 > 0:20:40He definitely has to go through and cook for the critics!
0:20:40 > 0:20:42I really love Josh's food.
0:20:42 > 0:20:47Beautiful little panache, he called it, or medley of summer vegetables
0:20:47 > 0:20:50with the clams that were cooked to perfection.
0:20:50 > 0:20:53Josh, for me, definitely has to go through to the next round.
0:20:53 > 0:20:56I must say, I was disappointed with Ursula's plate of food.
0:20:56 > 0:21:00It was skilfully roasted lamb, with a beautiful crust on top
0:21:00 > 0:21:03but it ended there. The sauce was too thin,
0:21:03 > 0:21:08the vegetables were undercooked, to say the least.
0:21:08 > 0:21:10We can't afford mistakes like that at this level.
0:21:10 > 0:21:12We can't put her through.
0:21:12 > 0:21:15The attention to detail wasn't there.
0:21:15 > 0:21:19It's stupid schoolgirl errors that I've made today
0:21:19 > 0:21:22that could cost me the competition.
0:21:23 > 0:21:28Now, this is where it gets a little bit murky for me.
0:21:28 > 0:21:35I really can't see much between Alison, Ben, and Chris.
0:21:35 > 0:21:42I liked the look of Chris' dish and he was big and bold with his flavours again today.
0:21:42 > 0:21:45I found the sausage and the fennel a bit of a clash.
0:21:45 > 0:21:47For me, it was bordering on being sickly.
0:21:47 > 0:21:51I don't think I stayed true to what I do today
0:21:51 > 0:21:54and I think I might pay the price for that.
0:21:54 > 0:21:58Alison cooked a risotto with green veg. It wasn't the best risotto I ever tasted.
0:21:58 > 0:22:01The poussin was well cooked, well seasoned, it was moist
0:22:01 > 0:22:04but the risotto was slightly overcooked,
0:22:04 > 0:22:06a bit gluggy.
0:22:06 > 0:22:08I've eaten better food from Alison.
0:22:08 > 0:22:12I started the risotto too early and I should have listened to my instincts
0:22:12 > 0:22:14and started it again.
0:22:14 > 0:22:16I should have known better.
0:22:16 > 0:22:18Ben's plate looked a little rushed.
0:22:18 > 0:22:21Although I really liked it. I loved his choice of ingredients,
0:22:21 > 0:22:22his fish was cooked really well.
0:22:22 > 0:22:26But for me, that dish was not complete.
0:22:26 > 0:22:29He needed another five minutes to get that dish correct.
0:22:29 > 0:22:33It's unacceptable to not put vital elements on a dish.
0:22:33 > 0:22:37I know it, they know it and there's no hiding from that.
0:22:38 > 0:22:42I've seen how good these three can be, I've also seen the silly mistakes they can make.
0:22:42 > 0:22:46Unfortunately they seem to make silly mistakes in equal measure,
0:22:46 > 0:22:47all three of them!
0:22:47 > 0:22:51But there's two of them that I think deserve another chance.
0:23:07 > 0:23:11We asked you to be ingenious and inventive with your cooking and you've done that.
0:23:13 > 0:23:16It wasn't totally fault-free. There were errors.
0:23:16 > 0:23:18But that's the pressure.
0:23:20 > 0:23:24It's been hard but we have made a decision.
0:23:27 > 0:23:30The first chef leaving us is...
0:23:33 > 0:23:34..Ursula.
0:23:42 > 0:23:47Gutted but it was amazing to meet Michel Roux Jr,
0:23:47 > 0:23:52for him to taste my food. I'll remember that day for the rest of my life.
0:23:56 > 0:23:59The second chef leaving us...
0:24:04 > 0:24:05..is Chris.
0:24:15 > 0:24:19Having this semifinal place just out of reach is gutting.
0:24:19 > 0:24:22I didn't produce so I didn't go through.
0:24:32 > 0:24:36Now the pressure is on, cooking for restaurant critics.
0:24:38 > 0:24:43Four of you cooking, only two places in the semifinal.
0:24:45 > 0:24:50One hour, 15 minutes, two perfect plates of food.
0:24:50 > 0:24:52Do yourselves proud. Off you go.
0:25:02 > 0:25:09It is not easy to impress someone whose job it is to eat fine food every day of the week!
0:25:09 > 0:25:11One mistake and they will spot it.
0:25:11 > 0:25:15You simply have to cook divine food, beautifully presented
0:25:15 > 0:25:17and to the utmost quality.
0:25:24 > 0:25:29The aim is to produce two plates of food that really shine,
0:25:29 > 0:25:35to be ready on time, and everything the way I want it, the way I see it in my head.
0:25:38 > 0:25:41Ben, what two dishes are you cooking?
0:25:41 > 0:25:44Er, today, I'm doing pan-fried fillet of gurnard
0:25:44 > 0:25:50with a selection of shellfish on a risotto rice.
0:25:50 > 0:25:54It's kind of paella-like, served with a chorizo sauce.
0:25:54 > 0:25:57For desserts, I'm doing vanilla panna cotta, dark chocolate mousse,
0:25:57 > 0:25:58poached figs and a port-wine reduction.
0:25:58 > 0:26:03- You're pushing yourself.- I feel now, you've got to push to impress.
0:26:03 > 0:26:06I feel if I can get it all out and it's all cooked the way I want it,
0:26:06 > 0:26:11nicely seasoned, well-balanced food, it will show a good bit of skill.
0:26:11 > 0:26:12Are your panna cottas in yet?
0:26:12 > 0:26:15Panna cottas should be in now, yeah!
0:26:15 > 0:26:16Yeah!
0:26:20 > 0:26:23Ben's got his work cut out, all that seafood to prep,
0:26:23 > 0:26:28the stock to cook the rice in, the chorizo sauce. At the same time,
0:26:28 > 0:26:32he has to prepare those desserts to get the vanilla panna cotta in the fridge!
0:26:43 > 0:26:47Today I'm going to be cooking for the critics, three more people to please!
0:26:47 > 0:26:51And I've seen them before and they're pretty ruthless
0:26:51 > 0:26:52so it's quite nerve-racking.
0:26:52 > 0:26:57Feeling emotions I didn't even know I had, to be honest!
0:27:01 > 0:27:02Tell me about your dishes.
0:27:02 > 0:27:04Right, I've got lamb and beetroot.
0:27:04 > 0:27:09And raspberry souffle with a berry compote for a...
0:27:10 > 0:27:12..dessert. That's the word I'm looking for.
0:27:12 > 0:27:16Why do you, and how are we and the critics going to, love this dish?
0:27:16 > 0:27:19Well, I love it, I put everything I love on a plate
0:27:19 > 0:27:22so I just hope I manage to do it well.
0:27:22 > 0:27:24How much do you want this?
0:27:24 > 0:27:27Well, I want this more than anything right now.
0:27:27 > 0:27:30And have you got what it takes?
0:27:30 > 0:27:33I'd like to think so, we'll just have to see if I can deliver.
0:27:33 > 0:27:35Get it right today.
0:27:39 > 0:27:44This is a big day full of pressures and Alison already looks nervy.
0:27:44 > 0:27:47And she wants to do something as delicate as a souffle.
0:27:47 > 0:27:51- I'm worried for them.- That's the kind of dessert that makes or breaks your competition!
0:27:58 > 0:28:02I think for me, as the competition gets harder, I get hungrier for it.
0:28:02 > 0:28:06I want this semifinal spot, it's right in front of me,
0:28:06 > 0:28:07I'm going for it.
0:28:12 > 0:28:17- Josh, what are you cooking for us? - I'm going to be cooking turbot
0:28:17 > 0:28:19with braised baby gem lettuce, summer truffle,
0:28:19 > 0:28:23and for my dessert, I'm going to go a little bit out there
0:28:23 > 0:28:25with a glazed almond sponge
0:28:25 > 0:28:29and rhubarb, I'm going to infuse a bit of basil into the rhubarb.
0:28:29 > 0:28:32How did you get bitten so big by the food bug?
0:28:32 > 0:28:37It's a way of life, from Cornwall, you're surrounded by brilliant produce, we fall into it,
0:28:37 > 0:28:41and once you're in it, you can't get out, it's love, isn't it?
0:28:41 > 0:28:44When you see yourself 20 years in the future, where are you?
0:28:44 > 0:28:49Er, happily fat somewhere, eating a nice bowl of food in the sun, I hope!
0:28:49 > 0:28:51Is he talking about me?!
0:28:55 > 0:28:58He's got to prepare that turbot, fillet it properly,
0:28:58 > 0:29:01cook the little gems properly. If you don't squeeze the moisture
0:29:01 > 0:29:03out of a little gem lettuce once it's cooked,
0:29:03 > 0:29:06it can wash away the whole dish.
0:29:07 > 0:29:10I see a prodigious talent in Josh
0:29:10 > 0:29:14but this is probably the biggest test of his career so far.
0:29:20 > 0:29:26Ash has finally brought great flavour to his exquisite-looking food.
0:29:26 > 0:29:28If he manages that on two plates of food today,
0:29:28 > 0:29:30the critics will be blown away.
0:29:33 > 0:29:36I think I'm pretty good with pressure
0:29:36 > 0:29:39but I'm really feeling pressure about this challenge.
0:29:39 > 0:29:41It's like the big one for me.
0:29:41 > 0:29:44Cooking for critics, you need to get it spot on.
0:29:49 > 0:29:52Ash, what two dishes are you cooking?
0:29:52 > 0:29:55I'm going to cook a pan-fried turbot
0:29:55 > 0:29:59with a truffle crust and a white asparagus veloute, followed by
0:29:59 > 0:30:02a warm chocolate brownie with Patxaran poached cherries.
0:30:02 > 0:30:05Patxaran is a drink from the Basque region?
0:30:05 > 0:30:09It's an anise liqueur and then it's been steeped with a bit of vanilla,
0:30:09 > 0:30:12bit of coffee and sloe berries.
0:30:12 > 0:30:16Tell me about this desire to spread Basque food around the world.
0:30:16 > 0:30:20I was over there with my girlfriend, visiting her family.
0:30:20 > 0:30:24I discovered the love for food that everyone has there
0:30:24 > 0:30:26and it really inspired me.
0:30:26 > 0:30:28- Have you got what it takes to impress?- I hope so.
0:30:28 > 0:30:30Just...I'm more worried about getting it done.
0:30:34 > 0:30:38Ash has those wonderful vegetables to prepare, the asparagus veloute.
0:30:38 > 0:30:41Prepare the turbot, cook the turbot, make the truffle crust.
0:30:41 > 0:30:44And then those brownies, he has to get those brownies in,
0:30:44 > 0:30:47poach those beautiful cherries in that wonderful Basque liqueur.
0:30:47 > 0:30:52That's a big workload and he looks to be on the edge of panic
0:30:52 > 0:30:55and I've never seen him like that, I'm slightly scared.
0:30:58 > 0:31:0035 minutes gone!
0:31:13 > 0:31:18These three food critics have tasted hundreds of dishes on MasterChef.
0:31:18 > 0:31:22They're hard to impress and can spot talent a mile off.
0:31:22 > 0:31:25All of the people who are competing today have had some real training.
0:31:25 > 0:31:28What I want to see is that they've moved beyond that training.
0:31:28 > 0:31:33I want to see identity and I want to see good taste.
0:31:35 > 0:31:37What I'm hoping for
0:31:37 > 0:31:41- is food that delivers on the promise of what was on the menu.- What I want
0:31:41 > 0:31:44is nice stuff to eat!
0:31:48 > 0:31:52Ben, 13 minutes, 13 minutes, those mains go.
0:32:00 > 0:32:04Ben, pan-seared gurnard on a seafood risotto,
0:32:04 > 0:32:06with a mushroom and chorizo sauce.
0:32:06 > 0:32:09This is quite a gutsy dish, I quite like the idea of this.
0:32:12 > 0:32:17The idea of putting a sauce with a risotto sounds dodgy.
0:32:17 > 0:32:19He has to convince me with that.
0:32:20 > 0:32:23Come on, Ben, keep it together.
0:32:24 > 0:32:25Beautiful colour.
0:32:26 > 0:32:29Two minutes, you should be plating up.
0:32:29 > 0:32:30Yep.
0:32:30 > 0:32:32Don't overcook that squid!
0:32:41 > 0:32:44- Let's go, let's go.- Well done. Off you go, Ben, come on.
0:32:51 > 0:32:57For his main course, Ben is serving pan-fried gurnard with prawns,
0:32:57 > 0:33:00squid and scallops, on a bed of risotto,
0:33:00 > 0:33:02with a mushroom and chorizo sauce.
0:33:02 > 0:33:06I feel vaguely cheated, I'd rather have a bigger piece of gurnard
0:33:06 > 0:33:10and it seems to be marginally overcooked.
0:33:10 > 0:33:14It's not what we were told we were getting, I'm not necessarily going to hold that against it.
0:33:14 > 0:33:18I am more concerned by this risotto. Even just looking at it,
0:33:18 > 0:33:19I fear it's undercooked.
0:33:23 > 0:33:28The squid's perfectly cooked, the scallop's nice, the prawn's nice.
0:33:28 > 0:33:31The risotto is a let-down, it hasn't become one,
0:33:31 > 0:33:36it hasn't joined the juice into the rice grains.
0:33:37 > 0:33:44It tastes just like a paella. The rice is a little dry.
0:33:44 > 0:33:45The fish is ever so slightly overcooked.
0:33:45 > 0:33:48It really doesn't excite me.
0:33:48 > 0:33:52- You've got just ten minutes to do your dessert.- Sure.
0:33:53 > 0:33:55Panna cottas set?
0:33:56 > 0:33:58I'll check right now.
0:33:58 > 0:34:01JAY: Ben's dessert, a duo of chocolate mousse and vanilla panna cotta
0:34:01 > 0:34:03with poached figs and a port-wine reduction.
0:34:03 > 0:34:05There's rather a lot going on there
0:34:05 > 0:34:07and rather a lot of things that could fail.
0:34:07 > 0:34:11Textures will either be right or wrong.
0:34:11 > 0:34:14It's going to need all that ten minutes!
0:34:14 > 0:34:16- Touch and go, that one, is it? - Could be a last-minute job.
0:34:18 > 0:34:21- Ben, you know there is a blast chiller?- Yep.
0:34:21 > 0:34:24Take them in that tray, and straight in the blast chiller.
0:34:51 > 0:34:54It's not set, Ben, but it's not the end of the world.
0:35:04 > 0:35:09For dessert, Ben has made a vanilla panna cotta, chocolate mousse
0:35:09 > 0:35:14and is serving it with poached fig and a port-wine reduction.
0:35:14 > 0:35:17He hasn't had a great day at the office, accept it,
0:35:17 > 0:35:20get out as much as you can, looking as good as you can.
0:35:20 > 0:35:24If one of the parts of the dish has completely failed, why plate it up?
0:35:24 > 0:35:28Why turn it into a joke? Just be proud of your panna cotta and fig.
0:35:32 > 0:35:35Hiding amid the debris on this plate
0:35:35 > 0:35:39is actually a really nice panna cotta.
0:35:39 > 0:35:42But the figs are under-ripe, they're not nice.
0:35:42 > 0:35:47- The chocolate mousse isn't a mousse. - To get the way it looks wrong
0:35:47 > 0:35:50is almost forgivable as long as it tastes lovely and chocolatey.
0:35:50 > 0:35:51And this doesn't.
0:35:55 > 0:36:00I think the combination works beautifully but it's such a shame
0:36:00 > 0:36:04- that everything has collapsed and not set!- Fight of the blobs.
0:36:06 > 0:36:11Had I put it in the blast chiller from the start, possibly I'd be a happier person right now.
0:36:12 > 0:36:14I'm upset with myself, I'm disappointed.
0:36:14 > 0:36:17I know I can do better, I do it every single day.
0:36:22 > 0:36:25- Alison, how are we doing?- So-so. - So-so good
0:36:25 > 0:36:27- or so-so bad?- 50-50!
0:36:27 > 0:36:32I love Alison's menu. Her main says "Lamb and Beetroot".
0:36:32 > 0:36:34She's not telling us any more. Bring it on!
0:36:36 > 0:36:41- That lamb needs to be served to those critics now.- Now.
0:36:49 > 0:36:53- How long are you going to be? - Two minutes! One minute!- Two minutes, one minute, come on!
0:36:53 > 0:36:56I'm loving the lamb and the beetroot but it's late.
0:36:56 > 0:36:58Yes.
0:36:59 > 0:37:02- What have we got to go? The jus? - The jus and the sweetbread.
0:37:10 > 0:37:12- Wipe the plates down, let's go! Can we go?- Yeah.
0:37:12 > 0:37:14- Hallelujah, let's go!- OK.
0:37:17 > 0:37:20Oy, oy, oy, oy, oy!
0:37:29 > 0:37:33Alison has roasted a rack of lamb and is serving it with wilted spinach,
0:37:33 > 0:37:37a beetroot fondant and deep-fried sweetbread beignet
0:37:37 > 0:37:39and a red-wine jus.
0:37:39 > 0:37:43Pink lamb, a little sweetbread hiding in some crunchy stuff,
0:37:43 > 0:37:48a lump of beetroot, I think this looks really, really good.
0:37:51 > 0:37:56I would be lying if I said I was going to finish that hockey puck of beetroot
0:37:56 > 0:37:59but that which I have tasted is very nice indeed.
0:37:59 > 0:38:02I also love the fact that this is a proper piece of meat,
0:38:02 > 0:38:06- there's some real flavour there. - She's cooked the lamb perfectly.
0:38:06 > 0:38:11I think she's got some good, solid ideas and she's delivered it with confidence.
0:38:11 > 0:38:12It's a fantastic dish, love it.
0:38:12 > 0:38:16I would say that this dish was wholly successful.
0:38:20 > 0:38:22Alison has given us a very good plate of food here.
0:38:22 > 0:38:27It's simple, no more than five ingredients on the plate,
0:38:27 > 0:38:29very well presented and well cooked.
0:38:31 > 0:38:36- Alison?- Yep?- You were slightly over time so you've got just ten minutes now for your dessert.
0:38:38 > 0:38:42Alison's dessert, raspberry souffle with summer-berry compote,
0:38:42 > 0:38:43if that's all it is, how brilliant!
0:38:43 > 0:38:46They might be all right!
0:38:46 > 0:38:47All right...
0:38:47 > 0:38:50Souffles, when done well, are a thing of dreams.
0:38:51 > 0:38:53- I'm going to have to do this again. - What's the problem?
0:38:53 > 0:38:55It's gone a bit grainy.
0:38:56 > 0:38:59- All right, I can't serve this. - What are you going to do about it?
0:38:59 > 0:39:01I'm going to make another meringue.
0:39:04 > 0:39:06Just keep focused, yeah?
0:39:06 > 0:39:07Yep.
0:39:25 > 0:39:27BEEP
0:39:27 > 0:39:32- How far off are we?- Realistically, looking at them, another six minutes.
0:39:32 > 0:39:34So that will make it 12 minutes late.
0:39:34 > 0:39:37Do you not think it would be better to go out and tell them now?
0:39:37 > 0:39:39I think so.
0:39:45 > 0:39:47I threw away my meringue because it went grainy
0:39:47 > 0:39:50so I'm cooking another batch of souffles in the oven.
0:39:54 > 0:39:57What do you reckon, having a quick look at them?
0:39:58 > 0:40:00I'm going to check them in two minutes.
0:40:00 > 0:40:02What happens to a souffle if overcooked?
0:40:02 > 0:40:05I guess it would be like scrambled egg.
0:40:06 > 0:40:07I'll check them now!
0:40:12 > 0:40:15- Right.- Serve them, look at them. - They're done.- They're done.
0:40:15 > 0:40:17Yes, come on, let's go!
0:40:17 > 0:40:21- Course they're done, they're beautiful!- That's lovely, Alison.
0:40:21 > 0:40:23- Well done.- Thanks.
0:40:36 > 0:40:40For her dessert, Alison has made a raspberry souffle
0:40:40 > 0:40:42with a summer-berry compote.
0:40:42 > 0:40:46You know, sometimes you can just look at something and you know.
0:40:46 > 0:40:51- It looks great, it certainly looks worth waiting for.- I love the way
0:40:51 > 0:40:54the souffle's come up, "Hello! Hello! Hello!"
0:40:54 > 0:40:59Just the right amount so you just get the delicate hue of raspberry.
0:40:59 > 0:41:02It looks really inviting.
0:41:13 > 0:41:15It's quite good!
0:41:15 > 0:41:17Mmm!
0:41:17 > 0:41:19That is ama... That's just right, isn't it?
0:41:19 > 0:41:20She knows how to cook a souffle.
0:41:24 > 0:41:27Very good indeed! Can't fault it.
0:41:29 > 0:41:32It's a light souffle, with the lovely fragrance of the raspberries.
0:41:32 > 0:41:36Fruit compote is not too sweet. Making a souffle is always a risk
0:41:36 > 0:41:38but it's a risk worth taking.
0:41:38 > 0:41:42Pull up a chair, give me a glass of dessert wine, that is lovely.
0:41:42 > 0:41:47It was about ten minutes late but it's bang on the money.
0:41:48 > 0:41:51I could have cut corners but I didn't want to.
0:41:52 > 0:41:58I'd rather leave today for being late, than cutting corners.
0:41:58 > 0:42:00I cannot do that.
0:42:06 > 0:42:10Joshua's menu - turbot with braised baby gem lettuce,
0:42:10 > 0:42:13spring vegetables and summer truffle.
0:42:13 > 0:42:16It promises to be a really good dish,
0:42:16 > 0:42:20providing it's executed with the proper technique.
0:42:21 > 0:42:24Josh, six minutes, mate, how are we doing?
0:42:24 > 0:42:26I'll let you know in six minutes, Gregg.
0:42:26 > 0:42:30- Can't you give me an insight, stop me worrying?- I'm pushed.
0:42:30 > 0:42:33I haven't even got the fish in the pan yet, so...
0:42:38 > 0:42:42So you've got a truffle foam to go on top? Frothing?
0:42:42 > 0:42:47Er, yes, with this coffee foamer here but... I'm getting there.
0:42:47 > 0:42:50Come on, Josh, let's go. Nearly there.
0:42:50 > 0:42:53Let's make a bit of room, come on, that's it.
0:42:58 > 0:42:59Are you done?
0:42:59 > 0:43:02Come on, that's it. Go, go, go.
0:43:02 > 0:43:04We're running out of lives here, Josh.
0:43:09 > 0:43:11Afternoon, gentlemen.
0:43:14 > 0:43:15For his main,
0:43:15 > 0:43:18Josh has cooked pan-fried turbot
0:43:18 > 0:43:21with braised baby gem lettuce, spring vegetables,
0:43:21 > 0:43:25fondant potatoes and summer-truffle foam.
0:43:25 > 0:43:29I think Joshua's presentation is rather nice.
0:43:29 > 0:43:31It's informal, it's straightforward.
0:43:34 > 0:43:39The problem with a bit of cooking like this is there is no way to hide.
0:43:39 > 0:43:42You've got to get it all bang on, and I'm afraid
0:43:42 > 0:43:46I just don't think he has. My fish is actually undercooked.
0:43:46 > 0:43:50The remarkable thing about this dish is none of it tastes of anything.
0:43:50 > 0:43:53Er, which is an extraordinary piece of wizardry.
0:43:53 > 0:43:56He's managed to take the flavour out of the asparagus,
0:43:56 > 0:43:59the little gem is just a sort of flavourless...
0:43:59 > 0:44:02And the fish has been rendered void of flavour!
0:44:02 > 0:44:05The other problem is you've got this watery sauce.
0:44:05 > 0:44:10I think he's aimed just a little bit too far and not quite made it.
0:44:14 > 0:44:19The truffle foam has got the taste of truffle but it's too light,
0:44:19 > 0:44:20it's not coating anything.
0:44:20 > 0:44:25I find the vegetables disappointing, a bit bland.
0:44:25 > 0:44:27If it didn't have the gem, it would be wonderful.
0:44:27 > 0:44:32The gem is washing it out like a tidal wave of lettuce juice.
0:44:35 > 0:44:39You're a little bit over, Josh, so you have ten minutes to finish your dessert.
0:44:41 > 0:44:47Joshua's dessert, it's a sponge with cream, what's not to like?
0:44:49 > 0:44:52If it's anything less than brilliant, it'll be boring.
0:44:55 > 0:44:57Two minutes, please, Josh.
0:45:09 > 0:45:12It smells heavenly.
0:45:15 > 0:45:18That's it. Pot of creme anglaise, chef, and we're away!
0:45:18 > 0:45:20What is it, treacle you're putting on top?
0:45:20 > 0:45:22I've made an amaretto syrup.
0:45:23 > 0:45:26Critics are waiting, Josh, let's go.
0:45:26 > 0:45:30- Go on.- It looks lovely but we're going to have to shift, come on!
0:45:40 > 0:45:43Josh's dessert is glazed almond sponge,
0:45:43 > 0:45:47topped with toasted almonds, basil-infused rhubarb,
0:45:47 > 0:45:51vanilla mascarpone and amaretto syrup.
0:45:53 > 0:45:57What I like about this, is it looks like a proper bit of dessert.
0:45:57 > 0:46:01There's nothing namby-pamby about that, it's a big bit of sponge.
0:46:05 > 0:46:10The rhubarb tastes very like rhubarb, agreeably sharp.
0:46:10 > 0:46:12The almond sponge is a little dense.
0:46:12 > 0:46:17But other than that, I like this. It's sweet, it's soft, it's the kind of thing you want to finish with.
0:46:17 > 0:46:21I could have done with more mascarpone but only cos I'm greedy and I love mascarpone!
0:46:21 > 0:46:26All this almond sponge pudding needs is a large jug of custard.
0:46:31 > 0:46:33The sponge is really nice and light.
0:46:33 > 0:46:36The rhubarb has that wonderful basil taste to it.
0:46:36 > 0:46:40It is a really nice dessert but it's not fine dining.
0:46:44 > 0:46:48Gut feeling? I don't know, I really don't know.
0:46:48 > 0:46:52I would have eaten both of them, they are pretty tasty
0:46:52 > 0:46:57but I don't know if they came for a good feed or to see some fine-dining cooking.
0:47:01 > 0:47:03Ash, you've got seven minutes left.
0:47:07 > 0:47:12So, roast turbot, very nice idea. White asparagus veloute.
0:47:12 > 0:47:15Unfortunately I'm in the green asparagus club
0:47:15 > 0:47:18and I'm sworn not to speak to white asparagus.
0:47:18 > 0:47:21White asparagus doesn't have a massive amount of flavour.
0:47:21 > 0:47:24Let's hope it hasn't got what little it has velouted out of it.
0:47:27 > 0:47:31- You've got three minutes, Ash, are you going to be all right?- Yes.
0:47:32 > 0:47:36- Is that your asparagus veloute?- Er, yes.- Lovely.- The fish is done.
0:47:36 > 0:47:39You're done, you're ready, come on!
0:47:40 > 0:47:41Nice detail.
0:47:47 > 0:47:48Lovely, Ash, well done.
0:47:51 > 0:47:53Well done. Well done, Ash.
0:47:53 > 0:47:54Can we go?
0:47:56 > 0:47:58- He did it bang on time.- He did it.
0:48:01 > 0:48:03Good evening, gentlemen.
0:48:04 > 0:48:09Ash's main course is roast turbot with summer-truffle crust,
0:48:09 > 0:48:14white asparagus veloute and truffle-topped fondant potatoes.
0:48:14 > 0:48:19This is very tidy to look at, almost a little too tidy.
0:48:23 > 0:48:27The thing that baffles me most is this white asparagus veloute.
0:48:27 > 0:48:30The texture's great, I just don't taste white asparagus!
0:48:30 > 0:48:32I don't taste any asparagus!
0:48:32 > 0:48:36This is a nice flour and butter sauce, very agreeable
0:48:36 > 0:48:38but not quite what it said on the tin.
0:48:38 > 0:48:43I really love the crust, it's just got a gentle bit of crunch to it,
0:48:43 > 0:48:47which matches the fish, which has been cooked really competently.
0:48:47 > 0:48:50You've got really nice textures working here.
0:48:54 > 0:48:58You're fine if you love truffle. If you don't,
0:48:58 > 0:49:01- you won't like it at all.- You've got two very noble ingredients here,
0:49:01 > 0:49:06turbot and truffle, and they are in perfect harmony.
0:49:06 > 0:49:11The fish is cooked bang on, the crust is nice and golden and crispy.
0:49:11 > 0:49:13This is a very, very good dish.
0:49:15 > 0:49:17Ash, 15 minutes for dessert, yeah?
0:49:22 > 0:49:27Dessert? Dark chocolate brownie with cherry, a classic combination.
0:49:27 > 0:49:30Patxaran? Nope, no idea.
0:49:30 > 0:49:34Is it Mexican? Is it Welsh?
0:49:34 > 0:49:38Patxaran sounds a bit like a Basque liqueur of some kind,
0:49:38 > 0:49:41one of those words with all the strange Xs in it.
0:49:42 > 0:49:44I'm slightly worried about too much booze.
0:49:44 > 0:49:49I don't think a chocolate brownie needs booze to sing.
0:49:51 > 0:49:55- What's left to go on here? - The cake...- Cherries.- ..the mascarpone and the cherries.
0:49:55 > 0:49:58You've made some little chocolate decorations, sugar chocolate.
0:49:58 > 0:50:00Yeah.
0:50:01 > 0:50:03Couple of minutes to go now.
0:50:13 > 0:50:18- Well done!- Go on!- Good on you. Go, go, go!
0:50:24 > 0:50:27For dessert, Ash has served a warm chocolate brownie
0:50:27 > 0:50:30topped with a quenelle of mascarpone cream,
0:50:30 > 0:50:34and a spun-sugar chocolate shard with Patxaran-poached cherries
0:50:34 > 0:50:37and a Patxaran syrup.
0:50:37 > 0:50:40I do like the look of the brownie, I'm worried about this sauce.
0:50:40 > 0:50:45I'm worried about the brownie mixing in with the Navarran booze.
0:50:49 > 0:50:52For me, the brownie is not a brownie.
0:50:52 > 0:50:56There should be a crisp, crunchy delicious crust,
0:50:56 > 0:50:59soggy, dark interior full of chocolate.
0:50:59 > 0:51:02Having done a decent brownie, you wouldn't surround it
0:51:02 > 0:51:06by pink, oversweet gloop, would you?
0:51:06 > 0:51:10But if I had a nasty, chesty infection, this might solve it.
0:51:10 > 0:51:14But if I was going out for dinner - no, no, no, no and no!
0:51:20 > 0:51:27That thing tastes divine. Sweet, bit of heat from the booze,
0:51:27 > 0:51:28sourness from the cherry.
0:51:28 > 0:51:31Chocolate... Mate, that is delicious.
0:51:31 > 0:51:37I really like the cherries and that syrup made from the Basque liqueur.
0:51:37 > 0:51:41I find his chocolate cake or brownie too dense and too heavy.
0:51:41 > 0:51:45This is full of flavour, it's just a bit rich for me.
0:51:47 > 0:51:52I feel relieved I've done that challenge, it's one that's worried me through the whole competition.
0:51:52 > 0:51:55Priority was just to get it done.
0:51:55 > 0:51:58It would be a pity to go but I've done what I can
0:51:58 > 0:52:03and fair play to whoever goes through, good on 'em.
0:52:03 > 0:52:07Wow! Real blood, sweat and tears today.
0:52:07 > 0:52:11Complete commitment, 100% focus and some very good food
0:52:11 > 0:52:12and they have pushed themselves.
0:52:13 > 0:52:18Ben's got the wherewithal but he let himself down today.
0:52:18 > 0:52:25He took on too much. He promised a seafood risotto with gurnard fillet on top,
0:52:25 > 0:52:26but the rice was a little too firm.
0:52:26 > 0:52:30The fish on that risotto was all overcooked.
0:52:30 > 0:52:31It was such a let-down.
0:52:31 > 0:52:34Then we moved to dessert, which should have been glorious.
0:52:34 > 0:52:37It was a bit of a disaster.
0:52:37 > 0:52:39Bad day in the kitchen, I think.
0:52:39 > 0:52:43Unfortunately true. Too many issues for poor Ben.
0:52:43 > 0:52:46Sorry to see Ben go but we can't keep him.
0:52:46 > 0:52:49I really loved watching Alison perform today in the kitchen!
0:52:49 > 0:52:53She was racing around at 100 miles an hour.
0:52:53 > 0:52:54She wants it, she wants it bad.
0:52:54 > 0:52:59Alison's lamb - cooked really well, crusty on the outside, pink in the middle,
0:52:59 > 0:53:01served with a beetroot fondant which I'd never seen.
0:53:01 > 0:53:08Alison also gave us a little nugget of lamb sweetbread, it was divine!
0:53:08 > 0:53:12It added texture to the dish and it was thinking outside of the box
0:53:12 > 0:53:13which is great.
0:53:13 > 0:53:18Alison's souffle, you could have quite happily served in any Michelin establishment.
0:53:18 > 0:53:23- But...she was late.- 12 minutes late, that's pretty bad.
0:53:23 > 0:53:27William Sitwell is lucky the other two didn't take bites out of him!
0:53:27 > 0:53:30I'm happy with the food I served.
0:53:30 > 0:53:34I just hope that overshadows the fact I was late.
0:53:34 > 0:53:37Interesting with Josh today - ambitious dishes, skilful dishes.
0:53:37 > 0:53:39Didn't quite nail it.
0:53:39 > 0:53:43And it was flavour and texture he didn't quite get the hang of.
0:53:43 > 0:53:46Josh's turbot was cooked - only just though.
0:53:46 > 0:53:51Well seasoned but the truffle foam was completely flat and too thin.
0:53:51 > 0:53:53It didn't coat the fish properly. And then there was
0:53:53 > 0:53:57this watery little gem which completely flooded the plate.
0:53:57 > 0:54:01Josh's dessert was good, it was a sponge cake with rhubarb.
0:54:01 > 0:54:05That almond sponge, when you took a piece, mate, it was marzipan,
0:54:05 > 0:54:08evocative of childhood memories of lovely cake. I loved it!
0:54:08 > 0:54:12But for me it was more of a pudding, not the style of dessert you'd find
0:54:12 > 0:54:16in a fine-dining restaurant, let alone a Michelin-starred restaurant.
0:54:16 > 0:54:21There's elements of my cooking I was happy with but there wasn't much finesse to it today.
0:54:21 > 0:54:23We'll have to wait and see.
0:54:23 > 0:54:28I really liked Ash's dishes. I love that fish dish
0:54:28 > 0:54:32- with the asparagus veloute.- The truffle crust on top was delicious!
0:54:32 > 0:54:34And that lovely white asparagus veloute
0:54:34 > 0:54:40was just beautiful. We know Ash can dress food but he backed it up
0:54:40 > 0:54:43with bags and bags of depth of flavour.
0:54:43 > 0:54:46The critics didn't like Ash's dessert,
0:54:46 > 0:54:48they particularly didn't like the sauce he made.
0:54:48 > 0:54:52That was that liqueur, what can you say about that? It might not be
0:54:52 > 0:54:56your tipple but there was nothing wrong with...I thought it was delicious!
0:54:56 > 0:55:01I really enjoyed the combination of the cherry and that Basque liqueur
0:55:01 > 0:55:04with a hint of aniseed in it. I thought that was really good!
0:55:04 > 0:55:07I'm not sure if I've done enough to go through today.
0:55:07 > 0:55:11I don't think the food I put up is good enough, at this stage of the competition.
0:55:11 > 0:55:14But I hope so, I really hope I go through.
0:55:15 > 0:55:18Ben's out. That still means we have to choose between
0:55:18 > 0:55:22Ash, Alison and Josh. As good as they are,
0:55:22 > 0:55:26we can't take all three. Who do you think?
0:55:41 > 0:55:47Unfortunately, we can only take two of you through to the semifinal.
0:55:47 > 0:55:50We have made a decision.
0:55:52 > 0:55:56The first chef leaving us today is...
0:55:58 > 0:56:00..Ben.
0:56:00 > 0:56:02Sorry, Ben.
0:56:07 > 0:56:11I was really hoping today would be the day I managed to
0:56:11 > 0:56:14put a plate of food down I could walk away and be proud of but it's not to be.
0:56:14 > 0:56:17I'm proud of what I've done, what I've achieved,
0:56:17 > 0:56:19so yeah, I could take good things away from this.
0:56:19 > 0:56:22That leaves you three.
0:56:22 > 0:56:28Ash...Josh...and Alison.
0:56:29 > 0:56:31Our first semifinalist is...
0:56:44 > 0:56:45..Ash.
0:56:48 > 0:56:49Well done, Ash.
0:56:52 > 0:56:54That leaves you two.
0:56:54 > 0:56:58Josh...and Alison.
0:56:59 > 0:57:02The second chef leaving us is...
0:57:08 > 0:57:12..Josh. Sorry, Josh.
0:57:21 > 0:57:25I think the competition has kind of summed up where I am as a chef.
0:57:25 > 0:57:27I'm doing well but I'm not there yet
0:57:27 > 0:57:29so it's back to work,
0:57:29 > 0:57:34hopefully I can continue and one day, show what I can do.
0:57:39 > 0:57:42It's getting really exciting now, so hopefully I get to stay
0:57:42 > 0:57:45and keep on going. I'd love to reach the final.
0:57:45 > 0:57:50I'm surprised but I'm very happy I'm through. Yeah.
0:57:50 > 0:57:53Got to make sure I'm spot on with the time now. Next time!
0:58:03 > 0:58:06Next week, it's the semifinals.
0:58:06 > 0:58:11Alison and Ash join the six other exceptional chefs
0:58:11 > 0:58:15as the fight for the title intensifies.
0:58:20 > 0:58:23One outstanding plate of food.
0:58:23 > 0:58:28At the end of this, two of you will be leaving the competition.
0:58:29 > 0:58:32I was expecting presentation that was going to blow my mind.
0:58:32 > 0:58:34I think that's delicious.
0:58:34 > 0:58:38This makes this competition, for me, so worthwhile.
0:58:42 > 0:58:44Subtitles by Red Bee Media Ltd
0:58:44 > 0:58:47E-mail subtitling@bbc.co.uk