Episode 20 MasterChef: The Professionals


Episode 20

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Only an elite group of chefs holds two Michelin stars.

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Michel Roux Jr is one of them.

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Two bass, now.

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CHEERING

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Now he and MasterChef judge Gregg Wallace

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are on the hunt for Britain's next culinary superstar,

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the professional with the talent to cut it

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in the world's top kitchens.

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Perfect.

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It's the last of the semifinals.

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All this week, the six semifinalists have been split into pairs...

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..going head-to-head to fight for a place in the competition.

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Ash and Oli have cooked to an exceptional level

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to secure their place in the finals.

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That could be served in most fine- dining establishments for sure.

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That is incredible!

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It's the pinnacle. It's the final now.

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I'm in the final three. I've got a chance of winning this now.

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Now there is only one place left.

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Last to go head-to-head are Steve and Claire.

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They've been up against each other from day one.

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Throughout the competition he's become quite a good friend,

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so to know that one of us is leaving is a real shame.

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'He's a great chef.'

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I've got to do well to get to that final.

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'It's a shame we can't both go through.'

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If she beats me today I think she'll go and win it,

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but I wouldn't have entered if I didn't want to win.

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I'm so close to being where everyone wants to be.

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It would be just an amazing achievement, really.

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Today the two of them are heading to Central London,

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home to Pied a Terre,

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one of the capital's top Michelin-starred restaurants.

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One green, one rabbit, three minutes.

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Head chef Marcus Eaves earned his first Michelin star at 27...

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..quite a feat, as the restaurant had only been open 14 months.

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At this level, you've got to give it everything.

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You've got to keep coming in every day. Every service has to be better than the last.

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Work strongly on the technique.

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Attention to detail is very important to us.

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Every single little detail matters. We're striving for perfection.

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Marcus is a full-on, intense, non-stop chef.

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OK, go. Quickly, please. Table one. Go, go, go.

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This will definitely be a baptism of fire for Claire and Steve.

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My standards are huge here. There's accolades to live up to,

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and there's a big reputation.

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Bringing two new chefs in is a massive risk for me.

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'I've never worked in a Michelin-starred kitchen before.'

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Great opportunity that I've always wanted to do,

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and I'm now going to fulfil my ambition.

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'I'm fairly confident, but I'm also quite nervous.'

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I'm just hoping the nerves don't get the better of me.

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Welcome to Pied a Terre. My expectations of you guys today

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are absolutely huge. What I expect is absolutely top-drawer.

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If it's not right, it won't go into the restaurant.

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Hopefully you'll pull it off, and the best of luck. Come with me.

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During service, Steve will be cooking steamed saddle of rabbit

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stuffed with chicken mousse, served with rack of rabbit,

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rabbit kidney and liver, peas, broad beans,

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truffle, and a shallot emulsion.

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There's the chicken mousse. Pipe that along the centre.

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Get your Parma ham.

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This is the chicken puree, the chicken mousse,

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and what this does is, it acts as a glue.

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You're going to place the rabbit saddle on top of there,

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and then we're going to roll it over.

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This will be steamed, so we'll make sure it's really tight.

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I'm sure you know, rabbit's a difficult one to cook.

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Undercooked, we can't serve it too pink,

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but if we cook it too much, it's going to be dry.

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Feel that now. It's gone near the heat. It's quite soft.

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When it is cooked, it'll be nice and firm.

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If you want to just touch that, see how firm it is now.

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It's changed quite a lot, hasn't it?

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You need to make sure all your offal, the livers, the kidneys

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and the racks, are nicely cooked. Not too raw but not overcooked.

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It's very important we don't get too much colour

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otherwise the rabbit will dry out.

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This is the emulsion. As you can see, it's nice and fresh.

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The peas are nice and green, and it's a nice sauce consistency.

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If you get it too hot, it'll separate,

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-and it'll get sent back. OK?

-Yes, chef.

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-Yeah?

-Lovely.

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Nice long strokes, OK? Now we've opened that up,

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you can see it's nice and moist. It's not dry at all.

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Little cutlets, slices of the liver.

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OK?

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All we're looking at doing is showcasing that rabbit there.

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It's cooked beautifully. We need to show that to the customers, OK?

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Offal in the centre.

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And a touch of truffle at the last second.

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OK, Steve. So this is what I expect.

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If it's not up to standard, I'll be sending it back.

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It's very important that you get this right.

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Timing's essential. It takes 15 minutes to cook,

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-so we can't afford any delays, OK?

-Yes, chef.

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'Lot of work to do. Lot going on the dish. Very, very intricate.'

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I'm worried about not cooking it right.

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I want him to be happy with the way I'm cooking everything.

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If I muck it up, I'll ruin the whole service.

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I don't want to make any mistakes in his kitchen.

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Claire's dish is pan-fried turbot served with a courgette flower

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stuffed with salmon-and-basil mousse,

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sauteed baby aubergines, courgette and a basil puree,

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and an olive-oil emulsion.

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When you're cooking turbot, it all depends on the size of the fish.

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Four minutes, we'll put the turbot in the pan,

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but if it's a bit thinner, we might do it in three.

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It depends. You've got to use your own judgement there as well.

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Turbot's the king of all fish, the most expensive fish you can buy,

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£17, £18 a kilo at some times of the year,

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so we've got to make sure we look after it and get it right.

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-See that?

-Yes.

-Nice and golden.

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If you feel that, it's firm, but still slightly translucent,

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-a little bit sort of shiny.

-Yeah.

-OK?

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With the courgette flowers,

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you want to make sure you're very gentle.

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-If you feel that, it's just starting to firm up.

-Yeah.

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Again, they're very expensive, about £1 to £1.50 each,

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so you're dealing with all the top products here,

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so just be very, very careful.

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And at about one minute, bang, you'll put your baby artichokes on.

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So we got some courgette-and-basil puree here,

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and that will go on the plate just at the last second.

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When you bring a fish up, it's important to make sure we drain it.

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Yep.

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Just a little bit of the sauce.

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Touch of olive oil at the last second,

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and there you go.

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This is what I expect. If it's not up to standard,

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-I'll be sending it back.

-Yep.

-Excellent.

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A lot of pressure. I mean, this fish probably cost, like, £90.

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You know, there's no room for error. So, yeah, it's quite daunting.

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With food at this level, the quest for perfection

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begins at the preparation stage.

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Each of Claire's turbot pieces must weigh exactly 90 grams.

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-90 grams, yeah?

-Yep.

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I just love the precision about this style.

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It's, like, cutting-edge stuff. It's new. It's interesting.

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Fine dining is where I aspire to be, so it's great experience.

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For his prep, Steve is taking the outer casing off each single pea

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in his dish.

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This kitchen is different to kitchens I've worked before.

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It's higher standard. The chefs around in it are quality.

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I have high standards, but these guys have even higher standards,

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and I want to try and reach that.

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It is tough, but I want to get there, you know?

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OK, guys, we got 35 for lunch.

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Everybody needs to be in and out within the hour,

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so we need to be quick, fast-paced, no mistakes.

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So let's get started.

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I'll be watching everything they do,

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down to seasoning, the way they carve the meat,

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cook the fish, every tiny little detail.

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I'll have my eye on what's going on, and any mistakes,

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if we let that go to the diner, that's just not acceptable.

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I'm really buzzing. Can't wait. Looking forward to it. It'll be good.

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I know I can do it. It's just, you know, combating the nerves.

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OK. Listen up, please. Check up on one mackerel, one belly,

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-followed by one rabbit, one turbot.

-ALL: Yes, chef.

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First check on... I've got one rabbit on order.

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-Don't forget to taste, Steve.

-Yes, chef.

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-Steve, how long does yours take to cook?

-Eight minutes.

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If I start cooking everything now, it'll all overcook,

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and it'll be sat there. You want everything as fresh as possible.

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Four minutes, we're going, guys.

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-One rabbit, one turbot.

-Yes, chef.

-Yeah.

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-Start dressing now, guys.

-Yes.

-Yeah.

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Come on, Steve. Let's go.

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Steve, that rabbit's not hot enough. Get it back in the oven, please.

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-OK, chef.

-Right, quickly. It's going cold here, yeah?

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Come on, Claire, let's go. Pick up the pace.

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Steve, let's not get sloppy, mate, yeah?

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Ten seconds, otherwise we need to start again, guys, yeah?

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-OK, Claire. Very nice there, yeah?

-Yes, chef.

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-Wipe your plate. We can go. Well done.

-Yes, chef.

-Thank you.

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Overall, spot on. We've got a few issues there with Steve,

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and so far nothing with Claire, so overall, very nice table. Yeah.

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At the moment we've got one, two, three turbot on order.

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We've got three rabbit on order. Three of each.

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If all the tables get called away at the same time, the pressure's going to be on.

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First table went pretty well. I got three on order at the moment,

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so hopefully I can just keep that going and not fall below that.

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Yeah, very good start.

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-OK.

-Hello, chef.

-New check.

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-Three rabbit and one turbot, yes?

-Yep.

-Yeah.

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-Come on! Let's go!

-Yes, chef.

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30 seconds. So, Steve, how many rabbit do you have on order?

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-Um, six, chef.

-That's it. Lovely.

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We're pretty much back-to-back now on tables.

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Right, guys, you're falling behind here. Let's go.

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Come on. Quickly.

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That's lovely. Very, very nice.

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She seems to be under control. Everything's organised. Very happy with that.

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Claire, very nice again, yeah?

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The turbot's fantastic. Delicious, perfectly cooked.

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Beautiful piece of fish.

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I think I'm managing fine.

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My checks might start coming on thick and heavy,

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so I just need to keep on top of it.

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Look at this, Steve. That's no good there.

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-Can we be careful on that, please?

-Sorry.

-Thank you.

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That's it. Lovely.

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-Right. We need a big clean-down now.

-Yes, chef.

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Tidy up your board there. Keep yourself organised.

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You've got one, two, three, four, five tables

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are going to be called away.

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Chef, how many rabbits have I got in total, please?

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In total you've got one, two, three, four,

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including the one we're going on.

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-Straight after that, three rabbit followed by one turbot.

-Yes, chef.

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I've got to balance the cooking of the rabbit.

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I've got to make sure I get all the timings right, really.

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-Six minutes. Three rabbit, three turbot.

-Yes, chef.

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The next order to leave the pass is for a large table,

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but all the plates must be ready at the same time.

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-Right, Steve. Come on, mate. We're going.

-Yeah.

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OK, Steve, they're no good. Get rid of those, please.

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They're not good enough. Get some more liver on, quickly, please.

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-Right. Is your liver back on there?

-Yeah.

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What you going to do? Borrow one from the next table?

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-Yes, chef.

-Good idea. Well done.

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Let's not get flustered, yeah? Carry on.

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-Right, Claire, are you ready?

-Yeah.

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-OK, Steve, we need to go here, yeah?

-Yes, chef.

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-I really don't want to have to send it back.

-Yes, chef.

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Cut those rabbit down and make sure they're all the same size.

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Come on. Quickly.

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Steve, I've got ten seconds now, and then that's it.

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We need to start again.

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-PHONE RINGING

-Hello?

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HE SPEAKS IN ACCENTED ENGLISH

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Right, Steve, that's the restaurant calling down,

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asking for the main course. That doesn't happen here. Hurry, please.

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Steve, Steve, Steve, that's undercooked, mate.

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That's undercooked.

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Take this away to start again. It's all going cold here.

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Let's get rid of it, please. Let's get rid of this.

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-That can't happen again.

-No, chef.

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Sorry, Steve. That's too long, mate. Come on. Let's get rid of it.

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We have one chance on every table. That's it.

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One chance. That's all we have. Claire, get rid of that, please.

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What's happening here? You getting a bit flustered? Calm down, OK?

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What I suggest... Listen. Don't get confused here.

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What we'll do here... Stop. These are cooked,

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-so you can borrow from that table, yeah?

-Yeah.

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All right? OK, Steve. This time you're going to nail it, yeah?

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-Yes, chef.

-Seven minutes, we're going.

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No mistakes. Everything spot-on, please, yeah?

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Right. Yeah, it's very important I get these ones right.

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I can't muck up again, man.

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-Make sure it's nice and tidy. This is our last chance.

-Yes, chef.

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I don't want to have to step in there, mate.

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-Yes?

-Yes, chef.

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Claire, start thinking about your plate, please. Very nice turbot.

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Yes, chef.

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-And three minutes on the next one?

-That's it. You've got it. Lovely.

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Steve, plate up, mate.

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Lovely.

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Three rabbit.

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Steve, very nice, that. Lovely.

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Good feedback from the chef, but I've got to keep up.

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I've got to carry on. The next one's got to be even better.

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That's it. Very good.

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Lovely. Let's go. Nice rabbit. Nice fondant.

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Well, Steve, lovely. Very nice rabbit.

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-Where's the Thai basil, Claire?

-Here, chef.

-Come on, then.

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We're falling behind here. Steve's ready.

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I wasn't happy with my performance, but I'm stepping it up now.

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Well done. That was absolutely spot-on, mate.

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-Lovely rabbit. Well done.

-Thanks, chef.

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I ordered the rabbit as the main, and it was absolutely fantastic.

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Steve's last dish, absolutely spot-on. Lovely.

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Best dish yet. Outstanding.

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Claire, well done. Steve, well done. Fantastic. Great service, guys.

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Thank you.

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Overall the service was good. A few glitches here or there

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in the beginning, but as a whole service, not too bad at all.

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Steve got a little bit flustered, seemed to lose focus

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and it fell apart a bit for him.

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By the end he'd come through it.

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He managed to fight his way through, and he got there in the end.

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That service was frantic, fast, exciting,

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impressive...everything, really.

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Pretty intense, really. Pretty intense.

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Claire, overall, I was really, really impressed.

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Absolutely fantastic. Everything was just brilliant.

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She held her nerve. You could see she was shaking a little bit,

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but absolutely spot-on.

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I've really enjoyed working here today. It was great fun.

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I mean, this is where I aspire to be,

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so it's absolutely amazing to work here,

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to have the privilege to work here. It's great.

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Service has been relentless,

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but the chefs must compete against each other once again.

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Working from a recipe,

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they will both have to recreate Marcus's signature dish -

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poached lobster with crushed peas, confit white peach,

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mint and tarragon emulsion.

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The signature dish is very light, very fresh.

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It basically sums up everything we're all about.

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It's all about the lobster.

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It needs to be cooked absolutely spot-on.

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Just a touch undercooked, or even overcooked,

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that'll just ruin the whole dish.

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The lobster stock needs to be intense, packed full of flavour,

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reduced down, and distinct flavour of lobster.

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The peaches now... Because the dish is quite sweet,

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we just add a little bit of salt.

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There's nothing worse than dull-looking vegetables,

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especially when we're dealing with peas,

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asparagus, so it's really important that they're bright, bright green.

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We're dealing with such delicate flavours,

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if they don't get that seasoning right,

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the dish will taste of nothing.

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This dish is a massive challenge.

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It's a huge ask.

0:22:010:22:03

I don't like not being very good at something.

0:22:170:22:20

'I want to try and impress. Very important.'

0:22:200:22:23

This is his signature dish, and I want to do it proud for him.

0:22:230:22:28

Steve, the presentation is very good.

0:23:030:23:05

It looks lovely and clean,

0:23:050:23:07

and very tidy, very sort of organised.

0:23:070:23:10

The garnish looks lovely and fresh,

0:23:100:23:13

and you can see the colours there are nice and vibrant.

0:23:130:23:17

Overall the dish has been executed really, really well.

0:23:220:23:25

Just lacking in just a touch of seasoning.

0:23:250:23:27

Tiny bit of seasoning. The lobster's cooked really well.

0:23:270:23:30

The peaches, cooked down to a T, nice and soft.

0:23:300:23:33

They're not overcooked. Just for me,

0:23:330:23:36

it's just lacking that little bit of punch.

0:23:360:23:38

I'm not sure whether your lobster stock wasn't reduced down enough,

0:23:380:23:42

but other than that, very good.

0:23:420:23:45

-OK, Steve. Thank you very much.

-Thank you.

0:23:450:23:48

Yeah, really happy. I was a bit worried about cooking it for him,

0:23:520:23:56

but good feedback and positive feedback.

0:23:560:23:59

It was never going to be to his high, high standard,

0:23:590:24:02

but you take it on board, and next time you season it perfectly,

0:24:020:24:05

so it's good feedback.

0:24:050:24:08

I need to recreate the dish as, you know, Marcus has created it,

0:24:280:24:32

so there's a lot of pressure. Really daunting.

0:24:320:24:36

Hopefully, you know, I don't mess up.

0:24:360:24:40

Fantastic. I think the presentation's absolutely brilliant.

0:25:150:25:19

Yeah. Very elegant. Lovely. You can see a nice bit of flair.

0:25:190:25:22

You're taking a lot of care over the way it looks. It looks fantastic.

0:25:220:25:26

Very good.

0:25:260:25:28

I mean, I must say, the lobster's cooked perfectly.

0:25:320:25:36

The vegetables are lovely and green. The garnish is very fresh.

0:25:360:25:39

The peaches, when I first saw the dish,

0:25:390:25:42

I thought they were a bit undercooked,

0:25:420:25:44

but they're nice and soft. They were perfect.

0:25:440:25:47

The sauce is not too thick. It hasn't split.

0:25:470:25:49

You've got the consistency absolutely spot-on.

0:25:490:25:52

If I came for lunch or dinner and got that, I'd be very happy.

0:25:520:25:55

Fantastic. I'm struggling, I really am,

0:25:550:25:58

to criticise the dish,

0:25:580:26:00

and that's a rare thing for me, so well done.

0:26:000:26:02

-Thank you.

-Thank you very much, Claire.

0:26:020:26:04

-Thank you.

-Excellent.

0:26:040:26:07

I was so, so worried,

0:26:100:26:14

and it all came together, so, yeah, I'm so proud of myself.

0:26:140:26:17

I'm so pleased with the whole day.

0:26:170:26:19

From start to finish it's been great.

0:26:230:26:25

It ended on a really, really good high.

0:26:250:26:28

I'm so pleased with today. All I need to do in the next round

0:26:280:26:33

is prove I can do justice to my own food.

0:26:330:26:36

Then, you know, maybe I could be into the final!

0:26:370:26:40

Maybe I did come off second best today in the kitchen.

0:26:440:26:47

Maybe she did come off a little bit better.

0:26:470:26:49

But that's half time. We're not finished yet.

0:26:510:26:55

I will give... Next round, I will give it my all.

0:26:560:26:59

These two chefs have shone from the moment they walked in,

0:27:260:27:30

but we're going to lose one of them today.

0:27:300:27:32

Definitely a big deal if I went through to the final.

0:27:330:27:36

I definitely want it. I will be gutted if I go home today.

0:27:360:27:41

Hopefully I can pull it off.

0:27:440:27:46

Ages ago I started, and now I'm one step away from the final.

0:27:500:27:54

I'm determined, and just get in there and do it.

0:27:540:27:58

Looking forward to it, but it's going to be tough.

0:27:580:28:01

Welcome back. Hope you're inspired by your time

0:28:240:28:26

in a Michelin-starred kitchen.

0:28:260:28:29

Now you know the level that we expect.

0:28:290:28:32

You two are talented.

0:28:330:28:36

Prove it today. Go all the way. Grab that chance.

0:28:370:28:42

You are so close to the final, you can taste it.

0:28:420:28:46

It's there for the taking.

0:28:460:28:48

An hour and 45 minutes.

0:28:520:28:55

This is your food, for one place in the final three.

0:28:550:28:59

Off you go.

0:29:010:29:04

I'm looking forward to this, to see our two youngsters

0:29:160:29:19

battle it out against each other head-to-head,

0:29:190:29:23

one against one, and only one place in the final.

0:29:230:29:28

We are going to get exceptional cooking today, that is for sure.

0:29:280:29:32

I'm definitely worried, being up against Steve.

0:29:350:29:39

Consistently throughout he's done well.

0:29:390:29:42

He's my strongest competition.

0:29:420:29:45

It's going to be tough today. Claire's amazing.

0:29:490:29:52

We're both really good, but I just want to do well today,

0:29:520:29:56

and do my best. That's all I can do, really, and see what happens.

0:29:560:30:01

Steve and Claire are two of the best young chefs I've seen

0:30:020:30:06

in a long, long time. It's going to take something, I think,

0:30:060:30:09

for one of these to outdo the other -

0:30:090:30:12

something very, very special.

0:30:120:30:15

-Claire, what's your menu?

-Today I am cooking pan-roasted Dover sole

0:30:170:30:22

on the bone, with pork, peanut, caraway, butternut and truffle,

0:30:220:30:29

and for dessert I'm doing a chocolate "mollo"

0:30:290:30:31

with summer fruits and clotted cream.

0:30:310:30:34

Do you mean "moelleux"?

0:30:340:30:36

Possibly, yes. Sorry for the pronunciation.

0:30:360:30:40

Moelleux literally translates as "soft" or "gooey".

0:30:400:30:45

-Yes.

-So I'm guessing that this cake is going to be soft and gooey.

0:30:450:30:49

-Yes, exactly.

-I love the sound of your menu.

0:30:490:30:52

My only issue is trying to mix peanut with truffle,

0:30:520:30:56

Dover sole, and 101 other things that I see on your bench.

0:30:560:31:00

I just think they all work together, and they're a little bit different.

0:31:000:31:04

I mean, I haven't seen them in any of the restaurants.

0:31:040:31:08

HE LAUGHS There might be a reason for that.

0:31:080:31:10

There might be a reason for that, yes,

0:31:100:31:13

but, you know, I really enjoy the dish,

0:31:130:31:15

so as long as I can get all those flavours on,

0:31:150:31:18

-hopefully you will too.

-Mmm.

0:31:180:31:21

With this menu I'm trying to show that I have got something different,

0:31:230:31:28

and a little creative head, and hopefully it all works together.

0:31:280:31:31

Claire is cooking a sole garnished with truffle,

0:31:380:31:42

caraway seed,

0:31:420:31:44

pumpkin, peanut butter,

0:31:440:31:47

pumpkin seed...

0:31:470:31:49

There's a few elements that could go wrong with the dish.

0:31:490:31:53

I've got to prep the Dover sole,

0:31:530:31:56

so I need to make sure I take the middle bone out,

0:31:560:31:58

then when I actually cook it, it'll sort of buckle.

0:31:580:32:01

I love the fact she's cooking sole on the bone.

0:32:010:32:04

For me, it's the best way to cook any fish.

0:32:040:32:07

But it requires the skill of a craftsman.

0:32:070:32:12

Unlike cooking fish as a fillet,

0:32:120:32:15

you have to be able to judge it correctly.

0:32:150:32:18

Claire has got so much work to do with that main course.

0:32:260:32:30

I'm just worried she's going to have enough time to get this dessert right.

0:32:300:32:34

Claire's dessert is a chocolate moelleux,

0:32:400:32:42

which is not too different to a chocolate fondant.

0:32:420:32:46

It isn't runny. It is just gooey and soft.

0:32:460:32:50

The secret to that is not to overcook it.

0:32:500:32:54

Then we've got a sorbet,

0:32:550:32:58

with raspberries and yoghurt...

0:32:580:33:01

..and some summer fruits.

0:33:030:33:06

Ohhh!

0:33:060:33:07

With her dessert, she's serving chocolate soil.

0:33:070:33:11

For her age, to be coming up with dishes like that is fantastic.

0:33:160:33:20

It's well known there is a fine line between genius and madness.

0:33:220:33:26

Look at me and you!

0:33:260:33:28

I'm definitely going all out, but I've learned from the previous rounds

0:33:310:33:35

to not relax and do everything the last 20 minutes.

0:33:350:33:39

You're halfway, guys, OK?

0:33:450:33:48

It's the semifinals.

0:34:060:34:08

Knowing the quality of Claire and what she can produce,

0:34:080:34:11

I need to be on my game.

0:34:110:34:14

I'll kick myself if I play it safe today and go home.

0:34:140:34:17

-Steve, what's on the menu?

-Main course,

0:34:210:34:23

we got pan-fried turbot,

0:34:230:34:26

scallop and confit chicken thighs,

0:34:260:34:29

with truffle gnocchi and cep puree.

0:34:290:34:32

Ohhh! Do you know Michel's favourite fish?

0:34:320:34:36

-Yeah.

-You do?

-Yeah.

0:34:360:34:38

Oh, yeah. One of my favourite fish, definitely. Delicious. Good.

0:34:380:34:41

-And for dessert?

-We have chocolate mousse

0:34:410:34:44

with cherries and pistachio.

0:34:440:34:46

Cherries and pistachio how?

0:34:460:34:49

Got poached cherries, cherry sorbet, and then we have pistachio cream,

0:34:490:34:54

and then a little praline soil.

0:34:540:34:55

Very classic combinations of flavours here.

0:34:550:34:58

I want to show to you both that every round I go through,

0:34:580:35:01

I want to show something different. I'm versatile. I can cook other things.

0:35:010:35:06

Steve, I am really looking forward to this.

0:35:060:35:08

It sounds absolutely delicious. I just hope you can do it all justice.

0:35:080:35:12

This is the only time I've felt, like, really pressured,

0:35:120:35:15

because I know what's at stake. Today I'm enjoying it.

0:35:150:35:18

Hopefully the next step, but you can't help, at the back of your mind, I could be in the final.

0:35:180:35:23

Just do what you can do. We've loved your food so far. Loved it.

0:35:230:35:28

Cool.

0:35:290:35:31

These dishes are demanding,

0:35:350:35:38

but I'm confident again, if I reach my peak and 100 percent,

0:35:380:35:41

I've got every chance of going through.

0:35:410:35:45

He is just putting together, in that main course,

0:35:480:35:51

some of the best ingredients ever delivered by nature.

0:35:510:35:55

Steve is cooking turbot with confit chicken thighs,

0:35:570:36:00

a little red-wine jus,

0:36:000:36:03

cep puree, and a truffle gnocchi.

0:36:030:36:07

It's just a beautiful combination of ingredients

0:36:090:36:13

that I know work so well.

0:36:130:36:15

If you can get the right balance and cook that turbot bang-on,

0:36:170:36:22

heaven!

0:36:220:36:25

Turbot is an expensive, beautiful fish.

0:36:250:36:29

It demands respect.

0:36:300:36:33

It must not be overcooked.

0:36:340:36:37

And the chicken thighs are there for a reason.

0:36:380:36:41

They can be meaty and oily,

0:36:410:36:44

and add some extra texture and flavour to the dish.

0:36:440:36:49

Gnocchi are wonderful!

0:36:530:36:55

They should be light and airy, but still have a little bite to them.

0:36:550:37:00

That's what I'm expecting from these truffle gnocchi.

0:37:010:37:05

It is a risky dish, but it shows skill,

0:37:070:37:10

and in this competition, that's what they want to see.

0:37:100:37:14

Not content on making me delirious with his main course,

0:37:260:37:29

he's then got a chocolate mousse...

0:37:290:37:31

..a cherry sorbet...

0:37:330:37:36

He's also serving the cherries a la pistachio cream.

0:37:390:37:44

It's like Greggie plate heaven.

0:37:470:37:49

But a chocolate mousse, it should be set and not too gooey.

0:37:490:37:54

It should be light and airy.

0:37:540:37:57

It should still pack a real punchy taste of bitter chocolate,

0:37:570:38:01

and not be sickly sweet.

0:38:010:38:03

But too much pistachio paste

0:38:060:38:09

can overpower the delicate flavour of chocolate.

0:38:090:38:13

Steve's dessert may sound simple.

0:38:130:38:15

I don't think so.

0:38:160:38:18

Knowing Steve, it's going to be "wow".

0:38:180:38:21

There's a lot can go wrong, but it's about staying calm

0:38:230:38:27

and cooking it to my best, really.

0:38:270:38:30

If I rush it, my chocolate mousse might not set.

0:38:310:38:34

Sorbet might not churn.

0:38:340:38:37

A lot can go wrong, but if get it right, they're a win, in my eyes.

0:38:400:38:44

We've got just 25 minutes left.

0:38:470:38:50

Steve has got so much on. The washing up is piling up.

0:38:530:38:58

Claire is a methodical worker. She's well organised.

0:39:020:39:06

I love the way you've put all your ingredients there...

0:39:120:39:15

-Yeah.

-..ready to plate up.

0:39:150:39:17

The last time I cooked, my head was a mess in the last 20 minutes.

0:39:170:39:21

Today, hopefully organisation will help me keep a straight head.

0:39:210:39:27

Good. Well, keep that straight head.

0:39:270:39:29

Wow!

0:39:320:39:34

I've just been over to see Claire, and I've discovered another two more ingredients

0:39:350:39:40

that are going to go with the sole - caviar and coconut cream!

0:39:400:39:43

Just 15 minutes, guys.

0:39:520:39:54

Steve, did you make another sorbet?

0:40:020:40:06

-No. I made one sorbet.

-You made one sorbet?

0:40:060:40:09

-One batch, yeah.

-Cos it doesn't seem to be setting.

0:40:090:40:11

-It's... It's the recipe.

-It's a tried-and-tested recipe?

0:40:140:40:18

-Yeah, it is. Yeah.

-OK. Cool.

0:40:180:40:20

You're making me... It's making me panic.

0:40:200:40:22

Is all the recipe that you've made in there now?

0:40:220:40:25

-Yeah.

-It is?

-Yeah.

0:40:250:40:27

If it doesn't set, I might as well go home now.

0:40:270:40:29

No, no. That is not the issue, is it?

0:40:290:40:32

It is, because I had the same mistake last time.

0:40:320:40:35

No, no, no. Just get cracking. Do your job.

0:40:350:40:38

Don't worry about the sorbet.

0:40:380:40:41

It doesn't seem to be setting. We may or may not get one.

0:40:440:40:49

Five minutes, please!

0:40:520:40:54

OK?

0:40:540:40:56

They can taste the final. It's just round the corner.

0:41:090:41:11

Two dishes away!

0:41:110:41:14

This is excruciatingly delicious.

0:41:150:41:19

Last two minutes, all right?

0:41:280:41:31

Last 60 seconds, guys.

0:41:520:41:55

Steve has made pan-fried turbot with roast scallops

0:42:200:42:24

and confit of chicken thighs,

0:42:240:42:26

served with truffle gnocchi, cep puree and a red-wine reduction.

0:42:260:42:32

First glance, you think, "Oh, it's chaos."

0:42:320:42:35

But it's organised chaos.

0:42:350:42:37

You've placed things on a plate. You've not thrown it on there.

0:42:380:42:42

It looks appetising. It does look good.

0:42:420:42:45

For me, the best bit on there is that truffle gnocchi.

0:42:550:42:58

I've never, ever seen that before, and it's such a brilliant idea.

0:42:580:43:01

I think that is an absolute treat.

0:43:010:43:04

A wonderful array of ingredients, beautifully cooked.

0:43:150:43:19

Your little cep puree is almost nutty,

0:43:190:43:22

and beautifully smooth in texture. Works wonderfully with the turbot

0:43:220:43:26

that's been perfectly cooked. Your scallops are perfectly cooked too,

0:43:260:43:30

lovely and sweet. Tastes great, that.

0:43:300:43:32

Red-wine sauce, very good. Sharp, but not overpowering.

0:43:320:43:39

Your little gnocchi, bags of truffle flavour.

0:43:390:43:42

Delicious. Delicious!

0:43:420:43:44

It's glorious!

0:43:440:43:46

You've given us something which you can be proud of.

0:43:460:43:51

Steve's pudding is chocolate mousse with crackle crystals,

0:43:520:43:57

pistachio cream,

0:43:570:44:00

poached cherries, cherry sorbet,

0:44:000:44:03

pistachio tuile,

0:44:030:44:06

and a pistachio-and-cherry milkshake.

0:44:060:44:08

Mmm! Mmm!

0:44:300:44:32

Pistachio and cherry work incredibly well together,

0:44:330:44:37

and that little shot glass of cherry juice

0:44:370:44:40

and that milkshake of pistachio

0:44:400:44:43

is really delicious, really yummy.

0:44:430:44:46

It adds another dimension to this dessert,

0:44:460:44:48

which looks beautiful, absolutely beautiful.

0:44:480:44:52

You've made a really good pistachio tuile to go with it,

0:44:520:44:55

to add crunch, and your chocolate mousse is just right.

0:44:550:44:59

It's light, it's rich. It's got the surprise on there -

0:44:590:45:03

popping candy, and it's still popping in my mouth, which is wonderful.

0:45:030:45:07

And the sorbet, it's set on time. Only just,

0:45:070:45:10

but it's got not too much sugar. It's got a fair bit of acidity,

0:45:100:45:14

which means it's a really balanced dessert.

0:45:140:45:17

It's not sickly. It's not over-sweet. It's the kind of dessert that I love.

0:45:170:45:23

This is very good. Very, very good.

0:45:230:45:25

Well done.

0:45:250:45:28

HE CHUCKLES

0:45:280:45:30

Mmm!

0:45:300:45:32

Mmm!

0:45:320:45:35

Whay!

0:45:380:45:40

Got a firework show going off in my mouth.

0:45:400:45:43

I can hear it, even. HE LAUGHS

0:45:430:45:46

Brilliant. The whole thing is theatre.

0:45:460:45:48

The whole thing is a visual delight,

0:45:480:45:50

and it works because it tastes so good.

0:45:500:45:53

I think you have 100 percent completely nailed it.

0:45:530:45:57

-You all right?

-Yeah.

0:45:570:45:59

Don't know what to say. Those are, like, amazing comments.

0:45:590:46:04

I'm feeling over the moon. I nailed it,

0:46:040:46:06

did it to my best ability.

0:46:060:46:09

I'm amazed, delighted.

0:46:090:46:12

Claire's main course is roasted Dover sole on the bone

0:46:160:46:20

with pork puffs, butternut squash and butternut puree,

0:46:200:46:25

peanut sauce, Jabugo ham, caviar and truffle.

0:46:250:46:32

Wow! What an amazing collection of ingredients.

0:46:330:46:37

It looks beautiful. It's been dressed with such finesse

0:46:370:46:42

and lightness. It looks like a beautiful flowery rock garden.

0:46:420:46:46

I'll start with the sole.

0:46:460:46:48

See, I'm intrigued...

0:46:480:46:50

Sole, caviar, peanut.

0:46:500:46:54

The sole and the peanut sauce and the caraway seed is delicious,

0:47:030:47:06

really, really yummy. The sole, beautifully cooked.

0:47:060:47:10

The caviar is not necessary.

0:47:100:47:13

I'd go as far as saying even the truffle is not necessary.

0:47:130:47:16

Two of the most expensive ingredients on the plate are not necessary.

0:47:160:47:20

It has got a very, very good balance, though.

0:47:200:47:23

Taking away those two very expensive ingredients,

0:47:230:47:26

I think we had a nigh-on perfect dish.

0:47:260:47:29

This shows an immense amount of originality.

0:47:290:47:32

It's certainly the kind of originality we would want from a chef

0:47:320:47:36

at this level, and at this stage of the game,

0:47:360:47:40

that's for sure.

0:47:400:47:42

HE LAUGHS

0:47:480:47:50

Mmm!

0:47:520:47:53

There is so much going on here!

0:47:550:47:57

Heady truffle, salty, sticky ham,

0:47:570:48:00

more peanut... There is nothing in there that isn't cooked

0:48:000:48:03

with the best, best touch.

0:48:030:48:06

I'd happily eat it all.

0:48:060:48:09

You are a talent. You are an intriguing talent.

0:48:090:48:12

Claire's pudding is a chocolate moelleux,

0:48:140:48:18

which is a gooey cake, served with fresh summer berries,

0:48:180:48:22

yoghurt and berry sorbet,

0:48:220:48:25

confit orange zest, dehydrated yoghurt,

0:48:250:48:28

spearmint, clotted cream, raspberry dust and chocolate soil.

0:48:280:48:32

Claire, it looks absolutely beautiful.

0:48:320:48:37

I love it. Love it to bits. It's what great desserts are made of -

0:48:370:48:41

precision, beauty. Hopefully it tastes good.

0:48:410:48:44

HE WHISTLES

0:48:470:48:48

Ooh! HE CHUCKLES

0:48:480:48:50

Mmm!

0:48:540:48:56

The chocolate moelleux -

0:49:010:49:04

gooey, it's soft, which is exactly how it should be.

0:49:040:49:08

Delicious. And all your berries... You seasoned them

0:49:080:49:12

with a little drizzle of olive and a squeeze of lemon juice.

0:49:120:49:15

Beautiful. Attention to detail -

0:49:150:49:17

that's the kind of stuff that great chefs are made of.

0:49:170:49:21

And the honey at the bottom of the plate

0:49:210:49:23

with the crushed-up chocolate biscuits

0:49:230:49:25

and powdered raspberry has got a perfect balance.

0:49:250:49:28

It hits all the notes.

0:49:280:49:31

For me, this is... this is a perfect summery dessert.

0:49:310:49:35

GREGG GASPS

0:49:350:49:36

"Perfect", he said!

0:49:360:49:39

I love that chocolate, cos it is not too sweet at all,

0:49:460:49:49

but it is still thick and it's sticky,

0:49:490:49:52

and it tastes of cocoa, and then with the sharpness of the berries,

0:49:520:49:55

a splodge of clotted cream as well... That is very, very good.

0:49:550:49:59

-I've never had a moelleux.

-You have now.

0:50:000:50:03

Now I've tasted that, I don't know why people bother with fondants.

0:50:030:50:06

-You've changed my life!

-Wow! Really? SHE LAUGHS

0:50:060:50:09

Where you find this from at 22 years old, I've no idea.

0:50:090:50:12

That was pretty amazing, to say it was perfect,

0:50:180:50:21

to get that off a two-star chef, you know?

0:50:210:50:25

It's absolutely great.

0:50:250:50:28

Yeah.

0:50:280:50:30

I'm happy.

0:50:300:50:32

Well done! That food was fantastic.

0:50:410:50:44

You guys know how to cook.

0:50:440:50:46

But we've only got one place left in the final.

0:50:460:50:50

Off you go.

0:50:500:50:52

I've got a big grin on my face. I'm so happy, so happy for them!

0:51:030:51:07

I am absolutely bowled over by the quality of food we have had today.

0:51:070:51:13

That was better than most food I eat out.

0:51:140:51:19

That there is the future,

0:51:190:51:23

the next generation.

0:51:230:51:25

Steve's main course of turbot, scallop and chicken thighs

0:51:270:51:31

at a first glance looked possibly untidy,

0:51:310:51:34

but actually, when you analysed it and looked at it,

0:51:340:51:37

it was incredibly neat.

0:51:370:51:39

Everything there was placed on the plate

0:51:390:51:42

with dexterity and the eye of an artist.

0:51:420:51:45

It was just delightful. Everything was seasoned perfectly,

0:51:450:51:49

the turbot cooked to a succulence of perfection.

0:51:490:51:52

And that wasn't the best bit. The best bit was truffle gnocchi!

0:51:520:51:57

Guess what I'm going to be making every weekend!

0:51:570:52:00

-That was delicious!

-It was cooking at its finest.

0:52:000:52:03

And I thought it couldn't get any better! Well, it did,

0:52:030:52:06

-because that dessert...

-Oh, that dessert!

0:52:060:52:10

It was a runway of colour and juicy ingredients,

0:52:100:52:14

and a nice big chocolate mousse at the end

0:52:140:52:17

with chocolate popping candy!

0:52:170:52:19

Michel, that is incredible!

0:52:190:52:22

My whole life goes round in this competition.

0:52:220:52:25

It would be amazing to carry on doing it.

0:52:250:52:27

I want to go as far as I can, but...yeah, it's been really hard,

0:52:270:52:32

and it'll get even harder if I get through.

0:52:320:52:34

Steve can get a little bit flustered in the kitchen.

0:52:340:52:37

I think he's a little unsure of himself.

0:52:370:52:39

But once he's focussed and he's got confidence,

0:52:390:52:42

he can cook as well as anybody else I've seen.

0:52:420:52:46

Now, once I'd tasted Steve's food, I though, "That's it. Game over."

0:52:460:52:51

But it wasn't. Claire's dishes were every bit as magnificent as Steve's.

0:52:510:52:56

Claire cooked us a beautiful sole, served on the bone,

0:52:560:52:59

cooked to perfection, but then chose 101 different ingredients

0:52:590:53:03

and garnishes to go with it. I was a little bit worried

0:53:030:53:07

about what we were going to get, but it looked absolutely beautiful.

0:53:070:53:12

Once I'd tasted it, I thought possibly a couple of steps too far,

0:53:120:53:16

trying to please too much by putting too many ingredients on the plate,

0:53:160:53:20

but you can't get away from the fact that it was ingenious,

0:53:200:53:24

and it was not only a pleasure to the eye but to the palate.

0:53:240:53:29

You move on to that dessert - it was like a forest of fruits!

0:53:290:53:33

-Just divine! And what do you call that chocolate thing?

-Moelleux.

0:53:330:53:37

-Moelleux? Beautiful!

-It hit all the right notes of a chocolate pudding.

0:53:370:53:42

It was soft, gooey... It was just beautiful.

0:53:420:53:46

I loved it. Loved it! And she's such a clever chef!

0:53:460:53:51

All the berries had been seasoned, rolled in a little bit of olive oil

0:53:510:53:54

and a squeeze of lemon juice. That is the attention to detail

0:53:540:53:58

that we're looking for.

0:53:580:54:00

Claire has got such creativity for a young chef, it's unbelievable!

0:54:000:54:05

Really happy with the feedback. Yeah, I'm feeling good, and just...

0:54:050:54:10

Yeah, I think we're both level on level,

0:54:100:54:12

and it's going to be a really hard decision.

0:54:120:54:14

Wonder how many Steves and Claires there are out there!

0:54:190:54:22

Not very many.

0:54:220:54:24

We got three places in the final,

0:54:240:54:27

and we've already got two very, very good chefs, but...

0:54:270:54:31

We've got two here knocking on the door.

0:54:310:54:34

Do we decide for the chef that's clever with classic combinations,

0:54:340:54:39

or do we go with the chef who's innovative

0:54:390:54:42

and wants to push the boundaries?

0:54:420:54:45

Claire did better at Pied a Terre. I preferred Steve's main.

0:54:450:54:48

Um... I'm not helping, am I?

0:54:480:54:50

I'm always confident in my own ability,

0:54:530:54:55

and I think I deserve it, but if I'm honest,

0:54:550:54:59

I think maybe Claire deserves it as well.

0:54:590:55:01

Oh, yeah, it's really nerve-racking.

0:55:010:55:04

I don't really want to go back in there.

0:55:040:55:06

You just tell me here.

0:55:060:55:09

If I do go home,

0:55:110:55:13

I'll back Steve to win.

0:55:130:55:16

We are going to send home a future Michelin-starred chef.

0:55:180:55:22

-You realise that, don't you?

-Oh!

0:55:220:55:25

I am very, very rarely stuck for words,

0:55:490:55:54

but I've got goosebumps on the back of my neck here

0:55:540:55:58

just reliving what you cooked for us today.

0:55:580:56:02

The decision we've made...

0:56:390:56:42

..is that both of you will go through to the final.

0:56:440:56:48

Well done!

0:56:500:56:52

We've broken the rules for you.

0:56:520:56:55

HE LAUGHS

0:56:550:56:58

CLAIRE: 'It is pretty crazy.'

0:56:580:57:00

THEY LAUGH

0:57:000:57:02

Over the moon. It's the best feeling ever, really.

0:57:030:57:06

Yeah. It's amazing.

0:57:070:57:10

The final three is now a final four. Well done.

0:57:140:57:18

I never thought, ever, that I'd be in the final.

0:57:180:57:21

Um, again, yeah, tears of joy.

0:57:210:57:24

Um...

0:57:240:57:26

Just really, really gobsmacked. Amazing.

0:57:260:57:30

Oli,

0:57:400:57:42

Ash,

0:57:420:57:44

Claire and Steve...

0:57:440:57:47

are the four finalists.

0:57:470:57:49

We never meant to have four of you.

0:57:530:57:56

We can only have three.

0:57:560:57:59

One of them goes home today. The slightest mistake, and that's it.

0:58:000:58:04

They are about to face the fiercest-ever MasterChef finals.

0:58:040:58:09

Today they will have to cook to three-Michelin-starred standard.

0:58:110:58:15

The guests are coming. They're in charge.

0:58:150:58:18

Quickly, quickly!

0:58:180:58:20

It's mind-blowingly good!

0:58:200:58:23

They've proved it to us. Now's their chance to prove it

0:58:240:58:27

to the great and good of the catering world.

0:58:270:58:30

You've only got one dish to shine.

0:58:300:58:32

I wouldn't want to cook for these lot.

0:58:320:58:35

One of those guests is Monica. She's looking fierce!

0:58:350:58:38

Keep it together, all right? You can do this.

0:58:400:58:42

Subtitles by Red Bee Media Ltd

0:58:450:58:49

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0:58:490:58:53

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