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- Two Saint Jacques, now! - CHEERING
0:00:15 > 0:00:19'Now he and MasterChef judge Gregg Wallace
0:00:19 > 0:00:24'are on the hunt for Britain's next culinary superstar -
0:00:24 > 0:00:29'a professional with the talent to cut it in the world's top kitchens.'
0:00:30 > 0:00:31Perfect.
0:00:38 > 0:00:43'After four weeks of heats, this is the MasterChef semifinals.'
0:00:48 > 0:00:53To get this far is just amazing. Really, really good feeling.
0:00:55 > 0:00:59I have to show exactly what I can do. There's no room for failure now.
0:01:00 > 0:01:03Today is really judgement day.
0:01:32 > 0:01:35You are our eight semifinalists.
0:01:35 > 0:01:39You have shown incredible skill to get this far,
0:01:39 > 0:01:44but we now believe this is where the competition really begins.
0:01:44 > 0:01:46This is a big day,
0:01:46 > 0:01:51so we have asked someone else to join us.
0:02:09 > 0:02:14Your job now is to produce one outstanding plate of food.
0:02:14 > 0:02:17I haven't seen you since the beginning.
0:02:17 > 0:02:20Show me how far you have come.
0:02:22 > 0:02:27At the end of this, two of you will be leaving the competition.
0:02:28 > 0:02:32One hour and 45 minutes. Off you go.
0:02:45 > 0:02:49The food's got to look beautiful. Everything's got to look perfect.
0:02:51 > 0:02:54To get to the final is everything to me now.
0:02:58 > 0:03:00Perry, tell me what your dish is.
0:03:00 > 0:03:06We're going simple, strawberries and cream, but I'm going to put a twist on it.
0:03:06 > 0:03:08Tell me exactly what's on the plate.
0:03:08 > 0:03:14An edible sweet bag, mini sweets falling out of it which revolve round strawberries and cream.
0:03:14 > 0:03:17- Are you trying to win MY vote? - Everybody's vote!
0:03:23 > 0:03:27Anything strawberry and cream, he's going to do it.
0:03:27 > 0:03:30This plate has eight different elements.
0:03:30 > 0:03:34If he can pull this off, we're going to eat well.
0:03:37 > 0:03:40Can you hear me over the mixers? You've had 15.
0:03:48 > 0:03:52This could be the last dish that I cook today.
0:03:52 > 0:03:56I don't want to make silly mistakes and go out feeling disappointed.
0:03:59 > 0:04:01Claire, what are you making?
0:04:01 > 0:04:05I'm doing roasted loin of rabbit, langoustine and lardons
0:04:05 > 0:04:08with apricot, fresh almond and samphire.
0:04:08 > 0:04:13- How much would you like to go further?- It means everything to me.
0:04:18 > 0:04:21I'm worried because rabbit is a delicate flavour.
0:04:21 > 0:04:26There's a lot going on. Samphire is salty, langoustine, apricot puree!
0:04:26 > 0:04:30She has a lot of flavours. She needs to get the balance right.
0:04:38 > 0:04:41I want everything to be perfect.
0:04:43 > 0:04:46I want them to say, "That's a great dish!"
0:04:47 > 0:04:53- What award-winning dish have you got, Matt?- Strawberry mousse on a shortbread biscuit.
0:04:53 > 0:04:57With a sugar tuile on top of that, champagne jellies, basil syrup
0:04:57 > 0:05:02- and vanilla ice cream.- How different is this from the quarterfinal?
0:05:02 > 0:05:04This is a different ball game.
0:05:04 > 0:05:08If you don't step it up, you're going home.
0:05:10 > 0:05:14I don't know if he's tried this recipe before. I hope so.
0:05:14 > 0:05:16There's so much work here.
0:05:16 > 0:05:20He's got to make basil syrup, poppy seed tuiles, champagne jelly.
0:05:20 > 0:05:25If I was making this dish, I'd be sure it worked 110%!
0:05:26 > 0:05:29Chefs, 30 minutes gone.
0:05:42 > 0:05:45I'm pushing myself very hard today.
0:05:46 > 0:05:50If I can get everything correct, I have every confidence
0:05:50 > 0:05:54this dish can get me through to the next stage.
0:05:54 > 0:05:57Oli, what dish are you making?
0:05:57 > 0:06:01Today, I'm cooking lamb three ways, fresh peas and sugar snaps.
0:06:01 > 0:06:07- What's at stake here for you now? - I want to go all the way. I don't want to stop here.
0:06:07 > 0:06:11- You've given me a lot of confidence. - Good to see you smiling.- Thank you.
0:06:14 > 0:06:16I love my lamb crisp,
0:06:16 > 0:06:19so you get that intense flavour on the outside.
0:06:19 > 0:06:26- It had better be good poached lamb to impress me.- Poaching sounds like something Grandma used to make!
0:06:30 > 0:06:34Guys, 40 minutes has gone.
0:06:51 > 0:06:55A few pans going on here, Kim! What's your dish?
0:06:55 > 0:06:58Pigeon supreme with confit leg, pate of the liver,
0:06:58 > 0:07:02confit potatoes and a port wine sauce.
0:07:02 > 0:07:07I'm going to keep pushing myself to give you guys the best dish ever.
0:07:07 > 0:07:11Cor! Kim! I kind of believe it as well, mate.
0:07:14 > 0:07:19I'm worried for Kim because this is just, to me, pigeon
0:07:19 > 0:07:22on a piece of toast with the livers, red cabbage.
0:07:22 > 0:07:25There are very little processes on her dish.
0:07:25 > 0:07:27She might be playing it too safe.
0:07:27 > 0:07:29You've had an hour.
0:07:29 > 0:07:33You all got that? You've had an hour!
0:07:48 > 0:07:51The judges are always looking for perfection.
0:07:51 > 0:07:56Everything's going to have to be flawless from now on.
0:07:56 > 0:08:00Have you got any energy left after the quarterfinal, Ash?
0:08:00 > 0:08:02I've got a lot of energy today.
0:08:02 > 0:08:06Must be that I had more than four hours' sleep!
0:08:06 > 0:08:13- What is this dish? - I'm doing seared fillet of beef with a jamon serrano and potato pave.
0:08:13 > 0:08:15- What's a pave?- It's the shape.
0:08:15 > 0:08:19It's usually square but it's going to be rectangle.
0:08:22 > 0:08:26Ash's menu today has got gutsy ingredients.
0:08:26 > 0:08:29Wonderful cheese from the Basque region, beautiful onions
0:08:29 > 0:08:33and a potato pave, he's calling, with serrano ham.
0:08:33 > 0:08:36This should be wonderful!
0:08:40 > 0:08:42Just under 20 minutes.
0:08:53 > 0:08:57It's a huge achievement for me to get this far.
0:08:59 > 0:09:03Can it get any tougher? I hope not. I'm sure it will!
0:09:05 > 0:09:09- Alison.- Hi.- What are you making for us?- I'm, er...
0:09:10 > 0:09:14- I'm making...turbot and marrowbone. - Served with what?
0:09:14 > 0:09:18It's not really a marrowbone. It looks like a marrowbone.
0:09:18 > 0:09:20So it's a "marrowbone".
0:09:23 > 0:09:26Her marrowbone is not a marrowbone as we know,
0:09:26 > 0:09:30but a cylinder of bread, crispy on the outside with a soft centre.
0:09:30 > 0:09:33I like that idea.
0:09:49 > 0:09:52- Steve, what are you making? - Monkfish, roasted tail.
0:09:52 > 0:09:55I'm going to slow-cook the cheek
0:09:55 > 0:10:00and serve that with cauliflower, coconut, curry and crab fishcakes.
0:10:00 > 0:10:04- I distinctly remember Michel telling you...- To rein it in.
0:10:04 > 0:10:08Yeah. Watch your timing and don't attempt too much.
0:10:08 > 0:10:12- That ain't gonna be a problem!- Sure? - LAUGHING: Yeah!
0:10:13 > 0:10:20Steve is trying to show us that he has more to his repertoire than just classic cooking.
0:10:20 > 0:10:24You've got to know what you're doing if you're cooking that kind of food.
0:10:24 > 0:10:28Chefs, listen. You're in your last ten minutes.
0:10:44 > 0:10:46You have got just two minutes.
0:10:54 > 0:10:59Last 20 seconds. It goes on a plate now or it doesn't go on.
0:11:08 > 0:11:10Time's up. Stop.
0:11:27 > 0:11:30'First up is 30-year-old sous-chef Kim,
0:11:30 > 0:11:34'who has made pigeon supreme with confit leg,
0:11:34 > 0:11:39'pate en croute, braised red cabbage puree, confit potatoes
0:11:39 > 0:11:42'and a port wine sauce.'
0:11:47 > 0:11:50Kim, this is full of skill.
0:11:50 > 0:11:53The only let-down for me is your presentation.
0:11:53 > 0:11:58It does not do justice to the skill that you've put on this plate.
0:12:08 > 0:12:13The pigeon is beautifully seasoned. I love the mushroom in the middle.
0:12:13 > 0:12:17I've never seen braised cabbage pureed like this. It's a good idea.
0:12:17 > 0:12:21I like it but...the potatoes are not cooked enough.
0:12:23 > 0:12:30Who'd believe red cabbage could taste like that? Sharp and really sweet. That's delicious.
0:12:30 > 0:12:32Thank you.
0:12:35 > 0:12:39I thought I did something that was quite beautiful, quite pretty.
0:12:39 > 0:12:42It showed the elements I wanted to express.
0:12:42 > 0:12:46The potatoes were a let-down. I can't say if it's enough.
0:12:54 > 0:12:57'Freelance chef Ash has cooked a fillet of beef
0:12:57 > 0:13:00'with potato and jamon serrano pave, French beans,
0:13:00 > 0:13:05'white onion and idiazabal cheese puree and girolles.'
0:13:15 > 0:13:18The beef is rare, well seasoned, well cooked.
0:13:18 > 0:13:22The potato cake I also like, love the depth of flavour in there.
0:13:22 > 0:13:26This Basque cheese is sweet and sour.
0:13:26 > 0:13:29I think it works great with the beef,
0:13:29 > 0:13:34but I was expecting presentation that was going to blow my mind.
0:13:34 > 0:13:39I'm disappointed Michel doesn't like the look. I think it looks lovely.
0:13:39 > 0:13:42Sorry, mate!
0:13:48 > 0:13:50There's flavours I know and love.
0:13:50 > 0:13:55But cheese? Mellow cheese and onion on top of that is the surprise.
0:13:55 > 0:13:58I think that's lovely.
0:14:03 > 0:14:07Faultless seasoning. Everything goes well.
0:14:07 > 0:14:12- I'm very happy to have put you through, Ash.- Nice, Ash. Thank you.
0:14:29 > 0:14:33'25-year-old sous-chef Oli has cooked lamb three ways -
0:14:33 > 0:14:39'poached loin, roasted chop and fried sweetbread
0:14:39 > 0:14:41'with wild mushroom fricassee, peas,
0:14:41 > 0:14:46'broad beans, sugar snaps and a red wine reduction.'
0:14:46 > 0:14:52Oli, when I see a plate like this, I'm completely bowled over.
0:14:52 > 0:14:55This makes this competition so worthwhile.
0:14:55 > 0:15:00- Can it taste as good as it looks? - I hope so.
0:15:05 > 0:15:08The vegetables are beautiful.
0:15:08 > 0:15:14I like the fact that the sugar snaps snap. It adds texture and contrast.
0:15:14 > 0:15:17Your sauce, the reduction is well reduced.
0:15:17 > 0:15:24It's sweet, but the poached lamb and lamb chop, for me, is undercooked.
0:15:25 > 0:15:30No doubt you've undercooked two bits of that lamb, but crying out loud!
0:15:30 > 0:15:35That is beautiful flavoured food. Beautiful tasting food!
0:15:35 > 0:15:37Thank you, Oli.
0:15:37 > 0:15:39Thank you very much.
0:15:48 > 0:15:51'22-year-old Claire has made roasted loin of rabbit
0:15:51 > 0:15:53'with langoustine, lardons,
0:15:53 > 0:15:59'potato twirls, asparagus, samphire, a squid ink sauce
0:15:59 > 0:16:01'and champagne bubbles.'
0:16:01 > 0:16:03Where's the apricot puree?
0:16:03 > 0:16:06I couldn't put it on because the time had gone.
0:16:06 > 0:16:09That's a shame.
0:16:13 > 0:16:17The langoustine have been roasted and they've got a lovely sweet
0:16:17 > 0:16:20caramelised flavour and texture.
0:16:20 > 0:16:25The rabbit loin, wrapped in ham, has got a lovely play of textures.
0:16:25 > 0:16:29It's such a shame you didn't get that apricot puree on there.
0:16:29 > 0:16:34That would have given us sharpness and acidity that would have worked.
0:16:37 > 0:16:42It's an amazing mixture of flavours that takes a lot of technique.
0:16:42 > 0:16:46You're a very talented little chef, Claire. You should be proud.
0:16:46 > 0:16:50CLAIRE: 'I'm really happy with the comments.
0:16:50 > 0:16:52'I'm honestly shocked'
0:16:52 > 0:16:55about how much they enjoyed it.
0:17:00 > 0:17:05'Matt has made a strawberry bavarois on a shortbread biscuit,
0:17:05 > 0:17:11'champagne jelly, a tuile, vanilla ice cream and basil syrup.'
0:17:18 > 0:17:21The bavarois, ever so slightly too much gelatine.
0:17:21 > 0:17:24It's a little bit bouncy.
0:17:24 > 0:17:28And the champagne jelly, unfortunately, has melted.
0:17:32 > 0:17:38I love the biscuit base with the strawberries. It just misses the extra wow factor.
0:17:41 > 0:17:46I would not be disappointed if this came up. I'd eat it and enjoy it.
0:17:46 > 0:17:49But it would not list as some of my most memorable desserts.
0:17:56 > 0:18:01'25-year-old sous-chef Steve's dish is roasted monkfish cheek and tail
0:18:01 > 0:18:07'with crab fishcake and a curry, lime and coconut cauliflower.'
0:18:12 > 0:18:15I like that because it wasn't what I expected.
0:18:15 > 0:18:20My eyes say Europe. My mouth says Asia. Very nice!
0:18:25 > 0:18:30The monkfish tail is beautifully cooked. It's very tender and moist.
0:18:30 > 0:18:33Your little crabcakes are very good as well.
0:18:39 > 0:18:42Everything on this plate goes well.
0:18:42 > 0:18:44- Well done.- Thanks very much.
0:18:49 > 0:18:52That went really well. Over the moon. Very, very happy.
0:18:58 > 0:19:02'Perry has made his version of the classic strawberries and cream
0:19:02 > 0:19:06'by making a white chocolate cup with strawberry ice cream,
0:19:06 > 0:19:11'a terrine of strawberries and cream, a strawberry delice,
0:19:11 > 0:19:16'chocolate croquant and an edible chocolate bag.'
0:19:16 > 0:19:21Perry, first off, I know you've been clever, but my biggest issue is
0:19:21 > 0:19:26there's not a strawberry on the plate!
0:19:32 > 0:19:35For me, the star is this lovely ice cream.
0:19:35 > 0:19:38I appreciate the work that's gone into this,
0:19:38 > 0:19:42but it's crying out for something fresh in there as well.
0:19:47 > 0:19:51They're all different techniques, yet all the flavours are the same,
0:19:51 > 0:19:54except for the crunch of that bag.
0:19:54 > 0:19:57I see it from a customer's view.
0:19:57 > 0:20:00That coming out to anybody is amazing!
0:20:00 > 0:20:06It's like a bag of sweets made out of ice cream and stuff!
0:20:06 > 0:20:11I would like to say, "Don't worry about them." But I can't, can I?
0:20:11 > 0:20:14- Thank you very much.- Thank you.
0:20:20 > 0:20:26All I needed was one fresh strawberry and the dish would have been perfect!
0:20:32 > 0:20:37'Last up is Alison. She has cooked turbot with baby leeks,
0:20:37 > 0:20:40'a pomme puree with a cognac jus, a chicken mousseline,
0:20:40 > 0:20:44'langoustine, ceps and a pancetta wrap
0:20:44 > 0:20:48'made to look like a marrowbone.'
0:20:48 > 0:20:50Alison, the colours are not inspiring.
0:20:50 > 0:20:55It's lacking visual excitement, but what does excite me
0:20:55 > 0:20:58is this marrowbone - a play on words and it's fun.
0:21:04 > 0:21:07The turbot is beautifully seasoned and very well cooked.
0:21:07 > 0:21:09The mashed potato is divine.
0:21:09 > 0:21:12It's buttery and creamy and works really well.
0:21:12 > 0:21:17The marrowbone tastes, in a strange way, like a toasted sandwich.
0:21:19 > 0:21:21Not sure it works on this plate of food.
0:21:30 > 0:21:34I'm not convinced by the marrowbone replica, but turbot,
0:21:34 > 0:21:39seasoned buttery mashed potato is my idea of heaven.
0:21:42 > 0:21:45This take on a marrowbone, I love it.
0:21:45 > 0:21:48Maybe a few slices of it. This is a lot to eat.
0:21:51 > 0:21:53- Thank you, Alison. - Thanks.
0:21:56 > 0:21:59The comments were quite positive.
0:21:59 > 0:22:03I just wanted it to be perfect and it wasn't.
0:22:03 > 0:22:06I have eaten brilliant food today.
0:22:06 > 0:22:13It's days like this when I realise how lucky I am to be a judge on MasterChef. Thank you.
0:22:13 > 0:22:16Go and take a well-earned rest.
0:22:32 > 0:22:36Right, guys. You know what I think, but I'm going to leave it up to you.
0:22:41 > 0:22:46If that is the future of food in Britain, we are in safe hands.
0:22:46 > 0:22:51- And you'd better watch your back! - They wanted it today, you could see.
0:22:51 > 0:22:54It was great cooking.
0:22:54 > 0:22:58I really enjoyed Oli's plate of food. I thought it was exceptional.
0:22:58 > 0:23:04Oli's lamb was undercooked, but it tasted great!
0:23:04 > 0:23:09Lamb and truffle and that beautifully made jus? Ah!
0:23:09 > 0:23:13Claire's rabbit and langoustine dish was heavenly!
0:23:13 > 0:23:16She is getting better and stronger every round.
0:23:16 > 0:23:21I really don't want to go out. It means a lot to me now.
0:23:21 > 0:23:26Steve gave us monkfish tail, roasted, and the cheek slow-cooked.
0:23:26 > 0:23:30- A modern technique which worked superbly.- It had levels of taste.
0:23:30 > 0:23:34It was a European looking dish and it was an Asian flavour.
0:23:34 > 0:23:38I think he wanted to make a point of difference. That was brave.
0:23:38 > 0:23:41Ash was so strong in the last few rounds,
0:23:41 > 0:23:44today, I was a little bit let down.
0:23:44 > 0:23:48It didn't have that precision that we're used to seeing from Ash.
0:23:48 > 0:23:51But the food he cooked was lovely!
0:23:51 > 0:23:56That sweet white onion puree that he blended with that Basque cheese.
0:23:56 > 0:23:58Oh! That was good!
0:23:58 > 0:24:03Hopefully, I'll be here for the next challenge, but someone's got to go.
0:24:03 > 0:24:07We've got to lose two. We can only have six in the next round.
0:24:07 > 0:24:10I thought Kim's pigeon was cooked to perfection.
0:24:10 > 0:24:12Boy! Did it deliver on flavour!
0:24:12 > 0:24:16But there was a cardinal sin! The potatoes were raw.
0:24:16 > 0:24:19I think I'm on the fence right now.
0:24:19 > 0:24:23I'm hoping and praying it was enough to keep me in the game.
0:24:23 > 0:24:27I love Perry. I know you didn't like his strawberries and cream.
0:24:27 > 0:24:32I loved it, loved it, loved it. Really good fun and it tasted good.
0:24:32 > 0:24:35I enjoyed the ice cream, but everything on that plate
0:24:35 > 0:24:39tasted of strawberries and cream that had been blended together.
0:24:39 > 0:24:43That's right! That's what was brilliant about it!
0:24:43 > 0:24:45Huh!
0:24:45 > 0:24:50If I go home because there's no strawberry on the plate I'll be devastated.
0:24:50 > 0:24:56Matt did a strawberry bavarois. Loads of good fruity tastes.
0:24:56 > 0:25:00But the champagne jelly hadn't set.
0:25:00 > 0:25:03And the bavarois was too bouncy.
0:25:03 > 0:25:07To go out now would be, yeah, a kick in the teeth, really.
0:25:07 > 0:25:10I like Alison's food. I always have done.
0:25:10 > 0:25:14Today, I thought her turbot on the baby leeks
0:25:14 > 0:25:19with the mushroom in the mashed potato was REALLY good.
0:25:19 > 0:25:25It was a great plate of food, but these marrowbone bread rolls
0:25:25 > 0:25:30I thought were out of place. They didn't belong to that dish.
0:25:30 > 0:25:32What are we going to do here?
0:25:32 > 0:25:36We can only put the chefs through that we know are going to shine
0:25:36 > 0:25:38in very demanding environments.
0:25:38 > 0:25:41We have to be brave and realistic with our choice.
0:26:02 > 0:26:04That was a fabulous day,
0:26:04 > 0:26:07packed full of really good food.
0:26:07 > 0:26:12If you are the future, then the future is fantastic.
0:26:15 > 0:26:19I've seen some beautiful work today,
0:26:19 > 0:26:21some great food.
0:26:21 > 0:26:28And I'm sad because we are going to lose two very talented chefs.
0:26:34 > 0:26:38The chefs leaving the competition...
0:26:50 > 0:26:53..are...
0:26:53 > 0:26:57Matt...
0:26:57 > 0:26:59and Alison.
0:27:13 > 0:27:17MATT: 'Obviously feeling a bit down but, on the whole,'
0:27:17 > 0:27:20got to the semifinals and I'm really happy.
0:27:20 > 0:27:25I had a bad feeling about today. It was just one step away.
0:27:25 > 0:27:27I just messed it all up.
0:27:38 > 0:27:40Well done! That was fab!
0:27:42 > 0:27:47It's everything now. I've got to carry on, carry on. It's getting harder and harder.
0:27:47 > 0:27:51KIM: This is great. I was convinced I was gone.
0:27:51 > 0:27:54This is really good.
0:27:54 > 0:27:57ASH: Yeah, I'm stoked. Amazing!
0:27:57 > 0:27:59I'll sleep well tonight.
0:27:59 > 0:28:04But this is nothing in comparison to what's coming up next!
0:28:13 > 0:28:18'Over the next three nights, the semifinalists go head-to-head
0:28:18 > 0:28:23'in some of the UK's top Michelin-starred restaurants.'
0:28:24 > 0:28:26This is going to be a revelation.
0:28:26 > 0:28:28Go, go, go!
0:28:29 > 0:28:31They are in for a shock.
0:28:31 > 0:28:35- This is taking too long. - You have to be perfect!
0:28:35 > 0:28:37Fast as you can.
0:28:37 > 0:28:42The restaurant's asking for the main course. That doesn't happen here.
0:28:58 > 0:29:01Subtitles by Red Bee Media Ltd
0:29:01 > 0:29:04E-mail subtitling@bbc.co.uk