0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Junior is one of them.
0:00:12 > 0:00:14Two St Jacques au pass, now!
0:00:14 > 0:00:17ALL CHEFS: Oui!
0:00:17 > 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 the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:38 > 0:00:42These five chefs have made it through to the quarterfinals.
0:00:42 > 0:00:46Now, they're battling to stay in the competition.
0:00:47 > 0:00:49It's really important for me
0:00:49 > 0:00:52to perform well today. There's no room for errors.
0:00:52 > 0:01:00So I've got to just give it 110% and hopefully I can make it.
0:01:00 > 0:01:03I'm just gonna prove that I'm good enough to be here
0:01:03 > 0:01:05and cook my heart out and prove
0:01:05 > 0:01:07and just show I'm good enough to go through.
0:01:08 > 0:01:12You go through them doors, it's another world in there.
0:01:12 > 0:01:15But I just think you've got to keep calm, concentrate
0:01:15 > 0:01:16and just get it right.
0:01:16 > 0:01:20I think the competition is getting very tough.
0:01:20 > 0:01:23I don't see any weak links here.
0:01:25 > 0:01:30I never thought that I would come so far in this competition.
0:01:30 > 0:01:33There's no option for me to go home today.
0:01:33 > 0:01:36First they must prove to Michel
0:01:36 > 0:01:40and Gregg they've got what it takes with a dish of their own invention.
0:01:40 > 0:01:44This is pressure. This is where it gets really tough.
0:01:45 > 0:01:47They've got to cook for their MasterChef lives.
0:01:47 > 0:01:51If they can't impress us today, they're not ready for what's next.
0:01:53 > 0:01:56Only the best chefs will go on to showcase their food
0:01:56 > 0:02:01for some of the country's toughest restaurant critics.
0:02:01 > 0:02:04Too much going on. It's like someone's thrown up on the plate.
0:02:04 > 0:02:09It's the best thing we've had in the dessert department today by 1,000 miles.
0:02:26 > 0:02:30We have five talented chefs in front of us.
0:02:31 > 0:02:35With all these ingredients, we want one plate of food,
0:02:35 > 0:02:38a starter, a main or a dessert.
0:02:38 > 0:02:41We have got artichokes, asparagus, mangoes,
0:02:41 > 0:02:45lamb, racks of lamb, oysters, poussins.
0:02:45 > 0:02:50As a chef, you can only be inspired by these wonderful ingredients.
0:02:51 > 0:02:55You will have one hour to cook.
0:02:55 > 0:03:00We are going to give you ten minutes to come and choose your ingredients.
0:03:00 > 0:03:02Up you come. Choose well.
0:03:11 > 0:03:14I'm buzzing, man. The ingredients are amazing.
0:03:20 > 0:03:23I'm having a good look. There are some lovely bits here.
0:03:23 > 0:03:26Hopefully, I can put it together in a nice dish.
0:03:31 > 0:03:35I'm having a think... there's so many ingredients.
0:03:35 > 0:03:38It's making the decision right.
0:03:41 > 0:03:44All right, make your mind up. You've got a minute to go.
0:03:48 > 0:03:50That's it.
0:03:50 > 0:03:55You've got one hour to produce exciting food.
0:03:58 > 0:03:59Off you go.
0:04:08 > 0:04:12Claire is 22 years old. She is fresh out of college, Michel.
0:04:12 > 0:04:16Last time Claire cooked, she delivered a beautiful plate of food.
0:04:19 > 0:04:22Can she deliver the goods again today?
0:04:22 > 0:04:25I'd really like to do well in this competition,
0:04:25 > 0:04:28go a lot further, cos it's just so exciting.
0:04:28 > 0:04:32Every day's a different challenge and it just keeps getting better and better.
0:04:33 > 0:04:38- So what are you going to do? - I'm going got do roast John Dory with a pine nut risotto.
0:04:39 > 0:04:41What is it telling us about you?
0:04:41 > 0:04:46Well, I'm trying to show some skill with the prepping of my fish. I wasn't going to do a risotto
0:04:46 > 0:04:49but I decided it shows another skill level to it.
0:04:49 > 0:04:51How good does your food have to be today?
0:04:51 > 0:04:53My food's got be really good.
0:04:53 > 0:04:56It's got to be up there today, otherwise I know...
0:04:56 > 0:04:57You know what?
0:04:57 > 0:05:00I'll be going home... and I don't want that.
0:05:01 > 0:05:06Claire is presenting a roasted John Dory on top of a pine nut risotto.
0:05:06 > 0:05:08To me that doesn't sound right.
0:05:15 > 0:05:18Jonny is a 29-year-old head chef. He has got technical ability.
0:05:18 > 0:05:22He was classically trained. He's an extremely knowledgeable chef.
0:05:22 > 0:05:26Can he translate all that knowledge
0:05:26 > 0:05:28and experience into beautiful food today?
0:05:33 > 0:05:37- What dish are you cooking, Jonny? - I'm doing a Mediterranean zarzuela,
0:05:37 > 0:05:41a Spanish-style fish stew with John Dory, razor clam and oysters.
0:05:41 > 0:05:44Do you think a fish stew is enough to get you through?
0:05:44 > 0:05:46I'm hoping so.
0:05:46 > 0:05:49With the sauce and the fresh ingredients
0:05:49 > 0:05:51and the way I've done it, hopefully, yeah, I do.
0:05:51 > 0:05:55Do you feel you've got a bit of a point to prove?
0:05:55 > 0:05:59I feel like I'm 29 now, this is my time to really, really go for it.
0:06:02 > 0:06:06It's a fish stew. How is that going to be presented with elegance?
0:06:06 > 0:06:11It's an important stage of my life. I'm not getting any younger.
0:06:11 > 0:06:14This is make or break, career-wise.
0:06:27 > 0:06:30Lori, 27-year-old head chef in a seafood restaurant in Eastbourne.
0:06:30 > 0:06:33For me, she's proved she's got a palette.
0:06:33 > 0:06:36For me, she's proved she's got beautiful presentation.
0:06:38 > 0:06:40Can she combine both of them today?
0:06:42 > 0:06:46I think I need to prove I can cook something other than fish.
0:06:46 > 0:06:50Just so I can show them I'm not just a seafood chef.
0:06:50 > 0:06:54You need to kind of stand out to be safe.
0:06:57 > 0:06:58Right, Lori, what dish are you cooking for us?
0:06:58 > 0:07:02I'm going to do quail with the liver
0:07:02 > 0:07:06and I'm going to make a nice fragrant reduction with it.
0:07:08 > 0:07:11Where are you at now, do you think, in your career?
0:07:11 > 0:07:15I'm at the stage now where I just really want to improve and learn, I think.
0:07:15 > 0:07:17I've reached a certain plateau now
0:07:17 > 0:07:20and I'm just trying to push myself forward.
0:07:20 > 0:07:22Does it matter if you go out today?
0:07:22 > 0:07:24It matters a lot if I go out today, yeah.
0:07:24 > 0:07:28I want to succeed. I want to do my best, I want to just prove myself.
0:07:30 > 0:07:33Liver and quail are two very different things.
0:07:33 > 0:07:37It's not easy to pull them together. I'll be really impressed if she does.
0:07:39 > 0:07:42You are half way.
0:07:42 > 0:07:44Half way!
0:07:47 > 0:07:48# Ready...
0:07:48 > 0:07:50# Set...
0:07:50 > 0:07:52# GO! #
0:07:52 > 0:07:54Steve is a 25-year-old sous chef in Cornwall.
0:07:54 > 0:07:57That is one of the best young talents I've ever seen.
0:07:59 > 0:08:03He is bubbling with enthusiasm and we know he can deliver the goods.
0:08:03 > 0:08:05We just want to see more of that.
0:08:05 > 0:08:10I think I've got a lot more to offer and to show them really.
0:08:10 > 0:08:11I think I've got a lot more to give.
0:08:11 > 0:08:15Hopefully they'll sort of see that in me anyway.
0:08:15 > 0:08:21- Steve, what have you created for us? - I'm creating a little quail dish,
0:08:21 > 0:08:24using the quail in a few different ways.
0:08:24 > 0:08:27I basically just took the breasts off, made a little farce.
0:08:27 > 0:08:31I'm going to poach that. Then another bird I'm going to roast off from the crown.
0:08:31 > 0:08:35Then I've got in here the leg, just confiting slowly.
0:08:35 > 0:08:42Convince me that you can actually do justice to three different ways of cooking in an hour.
0:08:42 > 0:08:44Wouldn't you be better off focusing on one?
0:08:44 > 0:08:46No, cos that wouldn't be me.
0:08:46 > 0:08:50I'm not going to just cook one bit of quail, cos we're all here.
0:08:50 > 0:08:56What's the point in playing simple? Go for it and just be myself and that's what I'm doing.
0:08:57 > 0:09:02Steve is attempting four times more work than any other chef in the quarterfinal.
0:09:02 > 0:09:06I'm exhausted talking about it. I don't know how he's feeling about it.
0:09:06 > 0:09:10I really think it's a bit of a long shot in 60 minutes.
0:09:17 > 0:09:21Swami, 27-year-old sous chef originally from India.
0:09:21 > 0:09:24He's had no classical training he says. That doesn't matter today.
0:09:24 > 0:09:28He doesn't need it. What he needs is creativity and style.
0:09:31 > 0:09:35OK, Swami, what does this competition mean to you?
0:09:35 > 0:09:37It means a lot to me. I'm striving,
0:09:37 > 0:09:44I'm working every single day to go to that level of perfection.
0:09:44 > 0:09:48- What are you cooking for us? - I'm cooking a baked John Dory with sauteed mushroom, shallots
0:09:48 > 0:09:54and peas and topped with oysters.
0:09:54 > 0:09:56Wow! Swami, why so much?
0:09:56 > 0:09:58This is the time I can, sort of a chance for me,
0:09:58 > 0:10:02to show what else I can do apart from the regular cooking.
0:10:02 > 0:10:04Good luck, Swami.
0:10:10 > 0:10:14I believe that when it comes to cooking,
0:10:14 > 0:10:17I don't want to restrict myself.
0:10:17 > 0:10:19I don't go by too many set rules.
0:10:21 > 0:10:24Swami seems to have a lot of different things
0:10:24 > 0:10:27that he's trying to bring together onto one plate.
0:10:27 > 0:10:30I'm not sure about the identity of this dish.
0:10:33 > 0:10:35Last ten minutes!
0:10:45 > 0:10:48Three minutes, guys. Your last three minutes.
0:10:57 > 0:10:58Plates, plates, plates!
0:11:03 > 0:11:06Time is up. Stop.
0:11:16 > 0:11:20Sous chef Steve has made quail three ways - roasted, confit and ballotine,
0:11:20 > 0:11:25served with celeriac puree, braised shallots and asparagus
0:11:25 > 0:11:28with a red wine sauce and girolle mushrooms.
0:11:28 > 0:11:32Beautiful presentation.
0:11:37 > 0:11:41The little crispy confit of leg is really nice.
0:11:41 > 0:11:43You've got different textures going on here,
0:11:43 > 0:11:47three different ways of cooking the quail.
0:11:47 > 0:11:51You're showing off and showing off your skills. Which I like.
0:12:00 > 0:12:06It's delicious. Everything is soft. Everything is flavourful.
0:12:06 > 0:12:08It's moreish.
0:12:08 > 0:12:12I'd take everything off the plate and then lick the plate.
0:12:14 > 0:12:17I'm feeling really good. Yeah, delighted. Good comments.
0:12:17 > 0:12:20I'm pretty happy, really.
0:12:20 > 0:12:2522-year-old Claire is serving roasted John Dory
0:12:25 > 0:12:31with pistachio and rocket risotto, braised shallot and braised fennel.
0:12:34 > 0:12:38Scruffy. We are looking for something elegant.
0:12:46 > 0:12:49Claire, I'm pleasantly surprised.
0:12:49 > 0:12:51Because this looks very scruffy.
0:12:52 > 0:12:55But the taste is very good.
0:12:55 > 0:12:57The fish has got a beautiful colour.
0:12:57 > 0:13:01I like my fish this colour. It means you can eat the skin.
0:13:03 > 0:13:05The fennel is delicious, well seasoned.
0:13:05 > 0:13:10But the risotto is a little bit too creamy, too rich, too heavy.
0:13:18 > 0:13:25I so, so wish that risotto wasn't there. That fish is lovely.
0:13:25 > 0:13:27Absolutely lovely.
0:13:29 > 0:13:32There is nothing wrong with that dish that tipping the risotto away
0:13:32 > 0:13:34wouldn't cure instantly.
0:13:35 > 0:13:38It's really frustrating.
0:13:38 > 0:13:42I was shocked that they gave me good feedback on the flavours.
0:13:45 > 0:13:48Head chef Jonny has made Spanish zarzuela fish stew
0:13:48 > 0:13:54with pan-fried John Dory, oysters, roasted baby potatoes, clams,
0:13:54 > 0:13:55fennel and asparagus.
0:13:57 > 0:14:01The idea of cooking fish stew in a quarterfinal is a risky one, I believe.
0:14:01 > 0:14:04I think it looks really nice.
0:14:11 > 0:14:13I think it's delicious.
0:14:13 > 0:14:18You've got the tomato, the saffron, the garlic, the onion,
0:14:18 > 0:14:20and you've cooked the John Dory really well.
0:14:20 > 0:14:24- Well seasoned. It is good, very good.- Thank you very much.
0:14:32 > 0:14:38Yeah, it's lovely. That is lovely. It's rich, deep and sweet.
0:14:38 > 0:14:39Nice cooking, chef.
0:14:39 > 0:14:44I'm feeling really good. I got the chance to do what I wanted to do,
0:14:44 > 0:14:47and I feel I pulled it off. I'm really pleased.
0:14:49 > 0:14:52Seafood chef Lori has roasted quail with liver
0:14:52 > 0:14:57served with berries and bacon with a fragrant red wine reduction.
0:14:57 > 0:15:02- Roasted means to me...- Crispy, yeah. - Crispy, colourful, yeah?
0:15:02 > 0:15:06Especially bacon. This looks poached.
0:15:15 > 0:15:19I think the quail and the liver and the bacon
0:15:19 > 0:15:22and the fruit inside works.
0:15:22 > 0:15:26You just needed to get that bacon crispy on the outside.
0:15:28 > 0:15:32I think there are some errors on here. And the biggest error,
0:15:32 > 0:15:35I think, is staining all of the meat with the sauce.
0:15:35 > 0:15:38You've made everything the same Ribena colour.
0:15:45 > 0:15:47Mm.
0:15:47 > 0:15:50I didn't like your presentation,
0:15:50 > 0:15:52but your meat is soft, and I also like
0:15:52 > 0:15:55that liver iron that you give it.
0:15:55 > 0:15:59But chewing on the bacon that's not crisped up
0:15:59 > 0:16:01isn't right.
0:16:05 > 0:16:07I think I've proved to them
0:16:07 > 0:16:11the last three rounds that I have something, you know?
0:16:11 > 0:16:16I just need to round it off now. I just need to get it more accurate.
0:16:16 > 0:16:2027-year-old Swami has made baked John Dory
0:16:20 > 0:16:25on a bed of Jerusalem artichoke puree, served with sauteed shallots,
0:16:25 > 0:16:31mushrooms, peas, baked tomatoes and an orange and basil dust.
0:16:31 > 0:16:35There are bits and pieces on this plate, as a diner,
0:16:35 > 0:16:37that make me slightly nervous.
0:16:37 > 0:16:41The oysters look like they've been in a fight.
0:16:41 > 0:16:47And if the skin isn't crispy, I would remove it or I'd want it removed for me,
0:16:47 > 0:16:51because I don't want to eat the soft, almost flabby skin.
0:17:04 > 0:17:05Hm...
0:17:07 > 0:17:09I really don't like the oyster with it at all.
0:17:11 > 0:17:16A nicely cooked fish with the Jerusalem artichoke puree,
0:17:16 > 0:17:20peas and wild mushrooms, I love.
0:17:25 > 0:17:29The fish is well-cooked. I'm finding it a little bit under-seasoned.
0:17:29 > 0:17:32I like, however, the little kick of the dried orange
0:17:32 > 0:17:37and a little bit of fresh orange zest on top of there, as well.
0:17:37 > 0:17:41The charred tomato quarters are superfluous
0:17:41 > 0:17:44and are bringing nothing to this dish.
0:17:44 > 0:17:46'Not happy at all.'
0:17:49 > 0:17:50Not happy.
0:18:01 > 0:18:04Five very different cooks with very different cooking styles,
0:18:04 > 0:18:07but we only have four places.
0:18:09 > 0:18:14Right now, we're going to have to make a decision, so off you go.
0:18:34 > 0:18:37I love these days!
0:18:37 > 0:18:41You can see five very different cooking styles there today.
0:18:41 > 0:18:44I think the invention test brings out the best in chefs.
0:18:44 > 0:18:47It's a chance for them to really shine and express themselves
0:18:47 > 0:18:48and we saw that today.
0:18:48 > 0:18:53Can I put my favourite forward here? Young Steve. I'm just...
0:18:53 > 0:18:54Mate, I love his food!
0:18:54 > 0:18:58I am falling in love with his food. That was delicious.
0:18:58 > 0:19:00I agree.
0:19:00 > 0:19:02He showed a lot of precision in his cooking.
0:19:02 > 0:19:06He works like a true chef and his food tasted great.
0:19:06 > 0:19:11There's got to be a place in the next round for that lad.
0:19:11 > 0:19:14The one I want to mention next is Jonny, because I wondered,
0:19:14 > 0:19:17we both did, how Jonny was going to make a stew look smart.
0:19:17 > 0:19:22It didn't actually look smart. What it did look was completely inviting.
0:19:22 > 0:19:25It tasted great.
0:19:25 > 0:19:29Jonny may not understand how to dress food elegantly,
0:19:29 > 0:19:33but he does pack a punch when it comes to taste and flavour.
0:19:33 > 0:19:39Jonny's through. Let's talk about Claire. Although young, I think she's got flair.
0:19:39 > 0:19:45Her plate of food I thought looked a mess, but it was sound cooking.
0:19:45 > 0:19:49I'd like to see Claire cook for the critics.
0:19:51 > 0:19:55We are left with Lori or Swami.
0:19:55 > 0:19:57One of those two has got to go.
0:19:57 > 0:20:03Lori does have skills, but I don't think today she properly brought it together.
0:20:03 > 0:20:09I thought the liver with the quail was a nice idea, actually.
0:20:09 > 0:20:12But she didn't manage to fry or crisp the bacon around the outside,
0:20:12 > 0:20:14so the bacon was a little bit flabby.
0:20:14 > 0:20:15I agree.
0:20:15 > 0:20:19I think I might not have done enough and I'm going home
0:20:19 > 0:20:21because of myself and my mistakes.
0:20:21 > 0:20:25I don't want to. I just don't want to. I just want to go through again.
0:20:25 > 0:20:28The only good points I can say about Swami's John Dory dish
0:20:28 > 0:20:31was that the fish was cooked properly,
0:20:31 > 0:20:34the girolles and the peas were well done,
0:20:34 > 0:20:37and I really enjoyed the dried orange and basil on top,
0:20:37 > 0:20:40but the concept of that dish was wrong. It was muddled.
0:20:40 > 0:20:42There were far too many elements
0:20:42 > 0:20:45coming and fighting each other on that plate.
0:20:46 > 0:20:51If I go home today, it's absolutely a disastrous thing.
0:20:54 > 0:20:55That's all I can...
0:21:25 > 0:21:29Unfortunately, only four places in the next round.
0:21:36 > 0:21:39And the chef leaving us today is...
0:21:41 > 0:21:43..Swami.
0:21:50 > 0:21:56I'm hugely disappointed. It's a once-in-a-lifetime opportunity.
0:21:56 > 0:21:59It hurts, definitely. That's all I can say.
0:22:06 > 0:22:10Now you are cooking your food, not just for Michel and I,
0:22:10 > 0:22:12but for restaurant critics.
0:22:13 > 0:22:18At the end of today, two of you will be leaving the competition.
0:22:21 > 0:22:24Off you go, guys. Do yourselves proud.
0:22:31 > 0:22:37The chefs have an hour and a quarter to prepare and serve a two-course critics' menu
0:22:37 > 0:22:40which reflects the very best of their cooking.
0:22:41 > 0:22:45These critics do not take prisoners. They eat for a living.
0:22:45 > 0:22:48Woe betide anyone who gets it wrong.
0:22:50 > 0:22:53Steve I think is a class act.
0:22:53 > 0:22:58I really like Steve and his style of cooking. I just hope he can turn it on again today.
0:23:00 > 0:23:04What two dishes are you cooking for the journalists?
0:23:04 > 0:23:07The two dishes I'm doing, the first dish is a duo of rabbit.
0:23:07 > 0:23:09The leg and the loin.
0:23:09 > 0:23:13And for my dessert, a white chocolate pannacotta
0:23:13 > 0:23:16with raspberry mousse, lemon jelly and honeycomb.
0:23:16 > 0:23:22- Ooh!- What's it like in your own words being a chef?- I love it.
0:23:22 > 0:23:26It's my passion, it's my dream. It's everything.
0:23:26 > 0:23:30- I just love being a chef.- What are the downsides of being a chef?
0:23:30 > 0:23:34Obviously, we all know, the hours.
0:23:34 > 0:23:37I'm quite lucky because my fiancee, she's the head pastry chef, so...
0:23:37 > 0:23:40Oh! So, is this dessert her recipe or yours?
0:23:40 > 0:23:44Not at all! None of this is her. It's me.
0:23:44 > 0:23:46There's no point coming in here and being her.
0:23:46 > 0:23:51She's the biggest critic in my eyes and the feedback I got from her was bang on.
0:23:53 > 0:23:55I'm pretty confident I will get it done in the time.
0:23:55 > 0:23:58Mistakes, in my opinion, should never happen.
0:23:58 > 0:24:01If you make mistakes, you've a good chance of going home.
0:24:01 > 0:24:06Steve's menu sounds a delight, but there is so much work involved here.
0:24:09 > 0:24:12I know he pushes himself. I just hope he hasn't pushed himself too far.
0:24:12 > 0:24:15Michel gave him an hour and 15 minutes, not a day and a half!
0:24:19 > 0:24:22Jonny really knows how to capture flavour.
0:24:22 > 0:24:25If he does that today, that will impress the critics.
0:24:27 > 0:24:28I'm massively determined.
0:24:28 > 0:24:31You know, you only get one chance, I've said that before.
0:24:31 > 0:24:34If you mess something up in there, that's it.
0:24:38 > 0:24:43- What are you making? - For today I'm going to do a luxury fish pie with cod,
0:24:43 > 0:24:46smoked haddock, scallop, mussel and lobster.
0:24:46 > 0:24:52And my dessert today is going to be a lime tart topped with an Italian-style meringue.
0:24:52 > 0:24:55How can you elevate this pie, fish pie,
0:24:55 > 0:25:00to the standards that the food critics are going to be looking for?
0:25:00 > 0:25:02Hopefully, I'll be able to pull it off today.
0:25:02 > 0:25:04I think it could be quite a nice dish.
0:25:04 > 0:25:08It's got some lovely bits going into it, and I hope that if I do it well and do it right,
0:25:08 > 0:25:14- I'll be OK and they should be happy with it.- Let's see if you can reach the heights you've reached before.
0:25:14 > 0:25:19Is he sure, Jonny? He's going for a semifinal and he's making a fish pie.
0:25:25 > 0:25:29Claire's the baby of the bunch. I believe she's got natural ability.
0:25:29 > 0:25:32She's going to have to pull it all out today.
0:25:34 > 0:25:38Claire's shown an awesome talent for her age.
0:25:38 > 0:25:41I just hope the pressure of today doesn't affect her.
0:25:42 > 0:25:44I think I'm pushing myself a lot.
0:25:44 > 0:25:48I mean, I've made little mistakes throughout the competition,
0:25:48 > 0:25:51so my food's got to be excellent.
0:25:51 > 0:25:53And if it's any less than that,
0:25:53 > 0:25:57I'm definitely going to be going home today.
0:25:57 > 0:26:00What two dishes are you cooking today?
0:26:00 > 0:26:06I'm doing roasted Cornish sea bass with pickled cauliflower, cucumber, elderflower and lemon puree.
0:26:06 > 0:26:08Lovely. And your dessert?
0:26:08 > 0:26:11My dessert is lime cheesecake with chocolate sorbet.
0:26:11 > 0:26:13I'm going for it today.
0:26:13 > 0:26:15I'm focused, I'm just going to keep focused,
0:26:15 > 0:26:21I'm nervous as anything, but I'm just going to go for it, do my best.
0:26:21 > 0:26:24- Can you do this?- Yes, definitely. - Are you sure?- I'm sure.
0:26:24 > 0:26:30I'm just... I'm just happy to be here, and I'm focused and just want to do my best.
0:26:30 > 0:26:31Argh!
0:26:31 > 0:26:34- Good. Look. We're going to leave you.- Thank you.
0:26:38 > 0:26:41Whoa, Claire is really going for it. Oh, my word!
0:26:41 > 0:26:45I didn't realise she had that much ambition. She wants this competition.
0:26:45 > 0:26:49If she gets it right, it will blow the critics' minds.
0:26:58 > 0:27:01I've seen Lori do beautiful presentation.
0:27:01 > 0:27:06I've also tasted some heavenly food from her. Today, she has to bring both of those things together.
0:27:06 > 0:27:09I think Lori has got so much promise,
0:27:09 > 0:27:11but we really need to see her push herself.
0:27:14 > 0:27:19I think they're expecting more from us, more accuracy,
0:27:19 > 0:27:22more skill, more invention,
0:27:22 > 0:27:26and I don't want this challenge to send me home
0:27:26 > 0:27:30and I never got to reach my full potential in the competition.
0:27:33 > 0:27:36Lori, what are your two dishes?
0:27:36 > 0:27:40I'm doing salmon ballotine with pan-fried scallops,
0:27:40 > 0:27:43tiger prawns and a clam tartare.
0:27:43 > 0:27:46Dessert is a white chocolate bavarois with vodka-soaked raspberries.
0:27:48 > 0:27:53Presentation in these two dishes is everything.
0:27:53 > 0:27:57I've got an idea in my head of what I'm going to do.
0:27:57 > 0:28:01But I'm definitely aware of the fact that that is something I need to work on today.
0:28:01 > 0:28:05- Vitally important today. - Timings, Lori? What could go wrong?
0:28:05 > 0:28:07Er, quite a lot, actually.
0:28:07 > 0:28:11I've got a lot I have to do, but I need to get moving.
0:28:13 > 0:28:15It's so much work.
0:28:17 > 0:28:21Can she deliver the food on time, with beautiful presentation?
0:28:24 > 0:28:25You've got 15 minutes now.
0:28:39 > 0:28:45These three iconic food critics have tasted hundreds of dishes on Masterchef.
0:28:47 > 0:28:52They have seen it all and can spot talent a mile away.
0:28:57 > 0:29:01What I'm expecting to see and what I'm hoping to see are possibly two different things.
0:29:01 > 0:29:06I don't see the point of cutting them slack. That's...
0:29:06 > 0:29:10I'm here to, you know, judge a plate of food honestly.
0:29:11 > 0:29:14What we're hoping for is something which really shows off
0:29:14 > 0:29:20their skill and something which will really excite us, as critics.
0:29:20 > 0:29:24What I don't want to see today are dishes which cross the line
0:29:24 > 0:29:29between having that original twist and being novel for the sake of novelty.
0:29:29 > 0:29:34We've put the chefs here in this quarterfinal. It's up to them, now, to deliver.
0:29:34 > 0:29:41And it better be good. They have to satisfy you, I and some very harsh critics.
0:29:41 > 0:29:44Steve, look at the state of this!
0:29:44 > 0:29:48You've got seven minutes before you serve the critics.
0:29:48 > 0:29:52- You going to be all right? - What, plated and finished? - Yeah.- Probably not, no.
0:29:53 > 0:30:00I'm just doing it at speed, now. I'm going at it full tong.
0:30:00 > 0:30:04- If I give you ten minutes, are you going to get it out?- Yeah.
0:30:04 > 0:30:07That's going to make you five minutes over. All right.
0:30:07 > 0:30:11So, first up is Steve.
0:30:11 > 0:30:13He's got a main course of rabbit, roasted loin,
0:30:13 > 0:30:17ballotine of leg, carrot puree, confit carrot, broad beans,
0:30:17 > 0:30:19fondant potato and morel cream.
0:30:19 > 0:30:25I think with rabbit, it can very easily dry out. Interesting to me if it's moist enough.
0:30:25 > 0:30:28There's a lot of stages involved. It's a very confident chef
0:30:28 > 0:30:30who'd serve a dish like this to food critics.
0:30:39 > 0:30:41Lovely work.
0:30:44 > 0:30:47- You all right?- Yeah.- That's it, cool, well done. Well done!
0:30:56 > 0:31:03For his main, Steve has made a ballotine of rabbit on a carrot puree, with roasted loin of rabbit.
0:31:03 > 0:31:07It's served with a fondant potato, confit carrots, broad beans
0:31:07 > 0:31:09and a morel cream.
0:31:10 > 0:31:12There's far too much going on.
0:31:12 > 0:31:15It looks like someone's thrown up on the plate.
0:31:15 > 0:31:18If you're going for this Morse code style of presentation,
0:31:18 > 0:31:21lots of dots and dashes, it's got to look perfect.
0:31:21 > 0:31:22Mine is slightly sloppy.
0:31:31 > 0:31:35So, the rabbit loin is...not dry,
0:31:35 > 0:31:38but not perfectly moist.
0:31:38 > 0:31:44I find the fondant potato undercooked.
0:31:44 > 0:31:46I had huge expectations on the menu.
0:31:46 > 0:31:49When it was delivered, I was disappointed.
0:31:49 > 0:31:52Certainly, when I've eaten it, I've been disappointed.
0:31:52 > 0:31:54I think you're both being a bit harsh.
0:31:54 > 0:31:58I think there's a nice balance of flavours on this plate.
0:31:58 > 0:32:02I think the ballotine of leg meat is beautifully done.
0:32:02 > 0:32:07There's someone here who knows how to balance flavours really well.
0:32:12 > 0:32:15I love this dish as a concept. Beautiful seasoning.
0:32:15 > 0:32:22- Shame about pomme fondant, could've done with five minutes more. Not quite cooked.- Bit much in an hour.
0:32:22 > 0:32:27Well done, Steve. Come on, you have got 15 minutes now for your dessert.
0:32:27 > 0:32:30So, Steve's dessert is white chocolate pannacotta,
0:32:30 > 0:32:34raspberry mousse and honeycomb with lemon jelly.
0:32:34 > 0:32:36Looks good to me!
0:32:36 > 0:32:38Well, all individually lovely things.
0:32:38 > 0:32:41It'll just be completely in how he puts it together on the plate.
0:32:50 > 0:32:53Let's have a little butcher's.
0:33:00 > 0:33:04Bloody hell, I'm wondering if it's going to actually set.
0:33:04 > 0:33:08You're going to have to make a call. Give it another few minutes.
0:33:08 > 0:33:12- You've got all your garnish ready? - Yeah, just need to put it all on.
0:33:14 > 0:33:16He's going to have to make a decision.
0:33:16 > 0:33:18And I think he's got to serve it,
0:33:18 > 0:33:21regardless of the fact that it hasn't set properly.
0:33:25 > 0:33:28That's a panna-slurper!
0:33:30 > 0:33:32Quick, quick, quick. Motor, motor.
0:33:40 > 0:33:42OK, come on, that's it.
0:33:42 > 0:33:43Nice, clean plates.
0:33:43 > 0:33:45We done?
0:33:45 > 0:33:46- Yep.- Well done.
0:33:46 > 0:33:49Good, good, good, good, good.
0:33:56 > 0:34:00- Um, I'm not 100% happy with it. - Thank you.- I apologise.
0:34:00 > 0:34:04Steve's dessert is a white chocolate pannacotta,
0:34:04 > 0:34:10topped with raspberry mousse, white chocolate crumbs and honeycomb with lemon jelly.
0:34:10 > 0:34:16I imagine he planned an exquisite, round pannacotta, rather than what we have here,
0:34:16 > 0:34:19which is basically a plate of jelly and custard.
0:34:19 > 0:34:20Maybe it'll taste OK.
0:34:30 > 0:34:34You've seen a really basic technical error in that the whole point
0:34:34 > 0:34:37of pannacotta is that it's supposed to be set. And it's not.
0:34:37 > 0:34:41It may not be what he intended, but I think it's really delicious.
0:34:41 > 0:34:44As with Steve's first course, we have a really nice balance of flavours here.
0:34:44 > 0:34:48This is someone who understands how to make flavours work together.
0:34:48 > 0:34:51I think Steve knows what he's doing, but is having an off day.
0:35:00 > 0:35:03Ah, it's a shame. I don't think he's got the look right.
0:35:03 > 0:35:05I think there's too many primary colours.
0:35:05 > 0:35:08And it hasn't set, but it still tastes very good.
0:35:17 > 0:35:23Not very good. Not good at all. Dessert just wouldn't set.
0:35:23 > 0:35:25I don't know why, it just wouldn't set.
0:35:32 > 0:35:35Jonny, you've got two minutes.
0:35:35 > 0:35:39- Thanks, Chef.- Are you all right, Chef?- I think so.
0:35:39 > 0:35:46- I don't want to send it out mucky, you know?- No, that's cool, that's attention to detail that we want.
0:35:46 > 0:35:49I don't want to be too crushing about Jonny, but surely the words,
0:35:49 > 0:35:54"luxury fish pie" should only be seen in a supermarket finest range.
0:35:54 > 0:35:57It's not something we normally see on a menu.
0:35:57 > 0:36:00I get the whiff of the amateur with the word "luxury".
0:36:00 > 0:36:04I think that's for us to judge, whether or not it's luxurious.
0:36:10 > 0:36:12Where's your veg?
0:36:12 > 0:36:15- Just here.- Fine.- I've got it. - Well done, Jonny.
0:36:18 > 0:36:23Bit quicker, Jonny, they're waiting. I like that, come on, mate!
0:36:23 > 0:36:26- OK, no accidents?- No.
0:36:27 > 0:36:30- Um...- Hmm...
0:36:39 > 0:36:44Jonny's fish pie contains cod, haddock, scallop and lobster
0:36:44 > 0:36:47and it's topped with nutmeg mash.
0:36:47 > 0:36:51He's served it with asparagus and wilted spinach.
0:36:55 > 0:36:58It's a little bit wet in there, Chef.
0:36:58 > 0:37:00He's trying to keep the fish alive!
0:37:00 > 0:37:04I'm not sure the critics will be impressed with this. I'm certainly not.
0:37:04 > 0:37:07Well, this isn't really a very inviting looking dish, is it?
0:37:07 > 0:37:10The presentation of this is catastrophic.
0:37:10 > 0:37:14The contrast between this so-called luxury fish pie,
0:37:14 > 0:37:17which, on the menu, suggests an element of sophistication,
0:37:17 > 0:37:20and it's completely unsophisticated.
0:37:36 > 0:37:39I finally found a piece of lobster and, yes,
0:37:39 > 0:37:42the piece of lobster was overcooked and stringy.
0:37:42 > 0:37:46I think it's a really terrible dish.
0:37:46 > 0:37:52If "luxury" is too cheesy, completely gooey, totally liquid,
0:37:52 > 0:37:56then that's what this is, but, to be honest, this is a complete disaster.
0:37:58 > 0:38:01- Couple of minutes to go now, Jonny, come on.- Chef.
0:38:01 > 0:38:04'So, Jonny's given us a bit of a twist on lemon meringue pie -'
0:38:04 > 0:38:07lime meringue pie.
0:38:07 > 0:38:10There's nowhere to hide with this one,
0:38:10 > 0:38:12so we'll see how good a pie he can make.
0:38:22 > 0:38:26- We need to crack on now.- OK. - Nearly there.
0:38:26 > 0:38:31That's set, that's lovely, that meringue, beautiful, look at it!
0:38:31 > 0:38:34Top notch, come on, let's go!
0:38:34 > 0:38:36Well done, Jonny.
0:38:38 > 0:38:42- That does look good, I must say. - Mmm!- Good piping, well done.
0:38:45 > 0:38:48We should be serving now, Jonny, so quick, quick, quick.
0:38:52 > 0:38:54- Go on!- Don't drop 'em. Be careful!
0:38:54 > 0:38:56Nice.
0:38:58 > 0:39:01Nice, nice! Good lad.
0:39:09 > 0:39:12So, Jonny's slightly burned his meringue.
0:39:12 > 0:39:14But, apart from that, I think this is the business.
0:39:14 > 0:39:15It's really inviting.
0:39:15 > 0:39:19It says, "Come on, food critic, you naughty man, eat me up."
0:39:19 > 0:39:21I'm quite keen to get in there!
0:39:28 > 0:39:34This is a decently made dish. The pastry's good, I like the lime pie.
0:39:34 > 0:39:39- Meringue is slightly over sweet, but it's fine.- Better than the fish pie, that's for sure.
0:39:49 > 0:39:52That's worth getting a bigger belly for. That's the stuff!
0:39:52 > 0:39:56- It's really nice and sweet, but it's sharp as well, with lime.- Mm!
0:40:04 > 0:40:07That was hard, hard work. Really hard.
0:40:07 > 0:40:10That's the hardest thing I've had to do yet.
0:40:17 > 0:40:21Lori, you have seven minutes. Tell me how long you'll be and what you've got to do.
0:40:21 > 0:40:24- Seven minutes till plate up the mains?- Yeah.
0:40:24 > 0:40:29- Are you joking?- No. No, that's what you've got. Why, what's the problem?
0:40:29 > 0:40:32Um, then I'm very behind.
0:40:32 > 0:40:38Lori's main course is ballotine of salmon, pan seared prawns,
0:40:38 > 0:40:41scallops with horseradish and clam tartare.
0:40:41 > 0:40:48- I'm looking forward to this. If it was on a menu, I'd happily order it. - I haven't done my clams yet.
0:40:48 > 0:40:52- I haven't done my pea puree yet, so yeah, pretty much not ready.- How...?
0:40:52 > 0:40:54Give me an ETA.
0:40:54 > 0:40:59- What, how much time I need?- Yeah. Realistically.- I can do it in 17.
0:41:00 > 0:41:02Whoa! Ten minutes over?
0:41:02 > 0:41:07- No-one's ten minutes over. - You've got your work cut out.
0:41:07 > 0:41:10You've got your timings well off there, Lori.
0:41:23 > 0:41:25Lori, how are we looking?
0:41:25 > 0:41:28- Um... - SHE MUMBLES
0:41:28 > 0:41:30The food's due out now.
0:41:35 > 0:41:37Come on, Lori, push yourself.
0:41:37 > 0:41:39Come on!
0:41:41 > 0:41:43Lori, you are seven minutes over.
0:41:43 > 0:41:45I would recommend you say sorry when you go in.
0:41:45 > 0:41:47Yes, Chef, definitely.
0:41:47 > 0:41:49Going, are we going? Are we going?
0:41:49 > 0:41:53Um... Ooh, a little bit messy.
0:41:53 > 0:41:55Well done.
0:41:55 > 0:41:57Oh, wow.
0:41:59 > 0:42:03I'm so sorry, it's a little bit late.
0:42:03 > 0:42:04There you go.
0:42:08 > 0:42:11For her main course, Lori has made ballotine of salmon,
0:42:11 > 0:42:14stuffed with asparagus, served with pan seared prawns,
0:42:14 > 0:42:19scallops with horseradish and clam tartare.
0:42:19 > 0:42:21This is a good-looking main course.
0:42:21 > 0:42:24This, to me, is the most successful dish we've seen so far,
0:42:24 > 0:42:26for presentation.
0:42:27 > 0:42:31It's a pretty thing. I just hope it tastes as good as it looks.
0:42:39 > 0:42:43The salmon is slightly dried out and overcooked.
0:42:43 > 0:42:48I haven't had a prawn that overcooked for a while, actually.
0:42:48 > 0:42:51It's more Michelin tyre than Michelin star.
0:42:51 > 0:42:56It's a real shame when Lori was late bringing this dish out to us
0:42:56 > 0:42:59and nearly every element of it is overcooked.
0:42:59 > 0:43:02The clam tartare, a real innovation. Never had that before.
0:43:07 > 0:43:11It's beautiful presentation, first class, top drawer.
0:43:11 > 0:43:16We knew she could do that, but there are some very good combos on that plate.
0:43:16 > 0:43:21The salmon, for me, is slightly overcooked and under-seasoned.
0:43:24 > 0:43:28I like the sound of Lori's dessert - white chocolate bavarois,
0:43:28 > 0:43:31a real test of her technical ability,
0:43:31 > 0:43:34to produce that cream and get it to hold.
0:43:43 > 0:43:47- You don't look too happy. - No, I've made a mistake.- What's up?
0:43:47 > 0:43:49My shortbread is undercooked.
0:43:49 > 0:43:54- I misjudged it, I don't know why. - If it's not right, don't serve it.
0:43:54 > 0:43:59- The bavarois and the boozy raspberries should be enough.- OK.
0:44:00 > 0:44:04That chocolate looks a bit grainy.
0:44:04 > 0:44:08Yeah, it's not a good... Forget it. Not worth it.
0:44:08 > 0:44:10- That's not going to work, is it?- No.
0:44:17 > 0:44:20OK.
0:44:23 > 0:44:25Ah! Not that one.
0:44:34 > 0:44:36Come on, Lori, we're over time now.
0:44:36 > 0:44:39- Mm-hm.- Over time, over time. Let's go.
0:44:45 > 0:44:48OK, go. Off you go.
0:44:48 > 0:44:51- Sorry.- Well done, go, go, go, Lori, go.
0:44:55 > 0:44:58Sorry again for the wait.
0:45:04 > 0:45:07For dessert, Lori has made white chocolate bavarois
0:45:07 > 0:45:11with vodka-soaked raspberries.
0:45:11 > 0:45:14It looks good. I'm excited to eat it.
0:45:24 > 0:45:27I didn't know what a bavarois was, I'm still not sure,
0:45:27 > 0:45:31but what it is is fantastically delicious!
0:45:31 > 0:45:35It's creamy, the white chocolate thing, it's fantastic.
0:45:35 > 0:45:38It's rich, the texture is perfect.
0:45:38 > 0:45:39I think the raspberries,
0:45:39 > 0:45:42the raspberry vodka combo is really good.
0:45:42 > 0:45:47This is a more successful dish, I think, altogether.
0:45:53 > 0:45:56Vanilla vodka raspberries are inspired.
0:45:56 > 0:46:00And a bit of white chocolate mousse as well? Very nice combination.
0:46:00 > 0:46:04There should be shortbread biscuits on this, but it didn't work.
0:46:04 > 0:46:08Lori ran out of time and she was flustered and you can see that on the plate.
0:46:20 > 0:46:24I made a lot of mistakes. Timing was the biggest one.
0:46:34 > 0:46:38- Claire, you now have ten minutes. - Ten minutes, right.
0:46:40 > 0:46:44Claire's giving us roasted Cornish sea bass, pickled cauliflower,
0:46:44 > 0:46:47cucumber, lemon puree and elderflower.
0:46:47 > 0:46:51It could be one of these things which sounds strange,
0:46:51 > 0:46:53but completely blows us away.
0:46:53 > 0:46:54I hope that'll happen.
0:46:54 > 0:46:58You nutty professor. I hope you have done this before.
0:47:02 > 0:47:05SHE MUTTERS
0:47:16 > 0:47:21- Right, how are we doing, young lady? - I'm just ready to plate up now.
0:47:21 > 0:47:25- OK, OK.- You're breathing like you've just done a 100-metre sprint!
0:47:25 > 0:47:28It's this feeling I've never felt before. It's just so hard.
0:47:28 > 0:47:32- Slow down.- I know! I can't help it.
0:47:32 > 0:47:37Whoa, nice! Come on, you're all right.
0:47:46 > 0:47:48- Go, go, go, go!- That's it!
0:48:00 > 0:48:03Claire has made a main course of roasted Cornish sea bass,
0:48:03 > 0:48:09pickled cauliflower, cucumber, lemon puree and elderflower.
0:48:09 > 0:48:12This really has the wow factor, doesn't it?
0:48:12 > 0:48:15It's an absolutely unbelievably good-looking dish.
0:48:15 > 0:48:19It's the sort of level of presentation you'd see in a really high end restaurant.
0:48:30 > 0:48:32Clever old Claire.
0:48:32 > 0:48:35Generally speaking, the fish is perfectly cooked.
0:48:35 > 0:48:39I love this light little pickled cauliflower.
0:48:39 > 0:48:43- I think it's absolutely superb. - It's the sort of dish you'd go and talk about.
0:48:43 > 0:48:44Absolutely stunning.
0:48:53 > 0:48:56I think this shows a great understanding
0:48:56 > 0:49:00of balance of flavours and taste and freshness.
0:49:00 > 0:49:02It's difficult for me to believe
0:49:02 > 0:49:06that sort of work has come out of a chef so young.
0:49:12 > 0:49:17Claire's dessert, we've got lime and vanilla cheesecake with bitter chocolate sorbet.
0:49:17 > 0:49:21Again, it's quite a bold flavour combination from Claire.
0:49:23 > 0:49:24- Happy so far?- Yep.
0:49:28 > 0:49:32They're ready whenever you are now, come on.
0:49:32 > 0:49:33Waiting on you. That's it.
0:49:43 > 0:49:45Come on, that's it, you're all right.
0:49:57 > 0:49:59Very nice, very nice.
0:50:07 > 0:50:12For dessert, Claire has made lime and vanilla cheesecake,
0:50:12 > 0:50:15with bitter chocolate sorbet.
0:50:15 > 0:50:16Well, it looks lovely.
0:50:16 > 0:50:22She's really got a great visual eye, to go with a great palate,
0:50:22 > 0:50:24as far as we can tell.
0:50:31 > 0:50:35I think it's pretty hard to improve on something like this.
0:50:35 > 0:50:38Um...cheesecake is spot on.
0:50:38 > 0:50:40And the crunchiness of the biscuit is just right.
0:50:40 > 0:50:44And the sorbet is a real technical achievement,
0:50:44 > 0:50:46because it's very hard to do this right,
0:50:46 > 0:50:51without making it super bitter and getting a grainy texture.
0:50:51 > 0:50:56It's the best thing that we've had in the dessert department today by 1,000 miles.
0:50:57 > 0:51:00The main course was astonishing. This is just as good.
0:51:00 > 0:51:03I'm slightly blown away. It is sensationally good.
0:51:11 > 0:51:15That's very good. If you weren't here, I'd have the rest of that.
0:51:15 > 0:51:19Wow. The bitter chocolate sorbet is beautiful.
0:51:19 > 0:51:21I want the recipe.
0:51:31 > 0:51:33God, that is the hardest thing ever.
0:51:36 > 0:51:40I'm happy, though. Almost happy.
0:51:46 > 0:51:51I've just cooked for food critics. Wow!
0:51:55 > 0:51:56I love these days.
0:51:56 > 0:52:01I'm really impressed, really, really impressed with little Claire.
0:52:01 > 0:52:05'What a performance from Claire! Absolutely fantastic, I'm so happy.'
0:52:05 > 0:52:07I'm thrilled for her.
0:52:07 > 0:52:10That was really, really good food. And the critics loved it.
0:52:10 > 0:52:15I thought her sea bass dish was hitting the right notes.
0:52:15 > 0:52:19Claire's dessert were two masterful desserts in my view.
0:52:19 > 0:52:23Cheesecake can be banal, but this was glorious!
0:52:23 > 0:52:26And on the same plate, the bitter chocolate sorbet.
0:52:26 > 0:52:28I'm going to ask her for the recipe.
0:52:28 > 0:52:33That was definitely the best chocolate sorbet I have ever tasted.
0:52:33 > 0:52:35I think I've done myself justice today, I really do.
0:52:35 > 0:52:37I couldn't have done any more.
0:52:37 > 0:52:40Claire is going through to the semifinal.
0:52:40 > 0:52:45She has exceeded everybody's expectations today,
0:52:45 > 0:52:47perhaps even her own.
0:52:47 > 0:52:50The most disappointing chef today was Jonny.
0:52:50 > 0:52:53Even if he'd made a brilliant fish pie,
0:52:53 > 0:52:57I still don't know how you would've served a stylish fish pie to the critics.
0:52:57 > 0:53:00And it wasn't very good, Michel.
0:53:00 > 0:53:03That's harsh...but true.
0:53:03 > 0:53:08I think he rallied with the tart, but it was too little, too late for him.
0:53:08 > 0:53:13He'd kind of... He was out. That fish pie was... What was going on?!
0:53:13 > 0:53:15It's going to be sad to see Jonny go,
0:53:15 > 0:53:20because some of the food he's dished up has been very, very good.
0:53:20 > 0:53:24We've put Claire through, we've knocked Jonny out.
0:53:24 > 0:53:28Now we need to decide between Lori or Steve.
0:53:28 > 0:53:33My summary of Steve is this.
0:53:33 > 0:53:40Undoubtedly very, very skilful cook. Didn't manage to pull it all together today,
0:53:40 > 0:53:44because he attempted far too much in an hour and 15 minutes.
0:53:44 > 0:53:48It was an inspired choice of ingredients for his main course,
0:53:48 > 0:53:52great flavours, great taste, well seasoned.
0:53:52 > 0:53:54The pomme fondant was undercooked, yes,
0:53:54 > 0:54:00but, nonetheless, that was very good. Good food. I thought Steve's dessert had a really good balance.
0:54:00 > 0:54:02The lemon jelly set it off really well.
0:54:02 > 0:54:06His pannacotta didn't set quite right,
0:54:06 > 0:54:09but he's got all the basic skills, all the basic knowledge.
0:54:09 > 0:54:12He just needs to rein back a tiny bit.
0:54:13 > 0:54:17It's my first bad mistake I've done in the competition so far,
0:54:17 > 0:54:22but it's come at the wrong time. Fingers crossed I get through.
0:54:22 > 0:54:25Just fingers crossed, big time.
0:54:27 > 0:54:33I liked the look of Lori's fish dish, I really did. She was late.
0:54:33 > 0:54:36She did overcook her salmon.
0:54:36 > 0:54:43That salmon also needed seasoning. Apart from that, good tasting dish.
0:54:43 > 0:54:45I really enjoyed Lori's dessert,
0:54:45 > 0:54:47the combination of raspberries steeped in vodka
0:54:47 > 0:54:52and the fresh coulis and that lovely white chocolate bavarois was delicious.
0:54:52 > 0:54:55She wanted to serve some shortbread biscuits, they didn't work.
0:54:55 > 0:55:00It is a shame that it didn't quite work as Lori wanted.
0:55:02 > 0:55:07I think I deserve a place because I think I'm talented enough
0:55:07 > 0:55:10and I've got enough skill to be there.
0:55:10 > 0:55:14Enough drive, enough passion.
0:55:14 > 0:55:18But my performance today did not reflect that at all.
0:55:18 > 0:55:19This is a big decision.
0:55:19 > 0:55:22This is pushing one of these into the semifinal.
0:55:45 > 0:55:48Great food today. Very, very good. Tough judging decision.
0:55:48 > 0:55:51Two of you, unfortunately, will be leaving us.
0:55:51 > 0:55:53But two of you will become semifinalists.
0:55:55 > 0:55:57We have made a decision.
0:56:02 > 0:56:04And the first chef leaving us is...
0:56:09 > 0:56:11..Jonny.
0:56:11 > 0:56:13Thank you.
0:56:20 > 0:56:25I'm disappointed. I can only blame myself. That's it, you know?
0:56:25 > 0:56:28I let myself down a little bit and, yeah, I'm pretty gutted,
0:56:28 > 0:56:30but, you know, life moves on.
0:56:40 > 0:56:43And the second chef leaving us is...
0:56:47 > 0:56:51..Lori.
0:57:06 > 0:57:09My performance wasn't good enough today.
0:57:11 > 0:57:13They made the right choice.
0:57:13 > 0:57:15Definitely made the right choice.
0:57:18 > 0:57:21Well done. Brilliant. Fantastic!
0:57:21 > 0:57:22I can't believe it!
0:57:24 > 0:57:25I really can't believe it.
0:57:29 > 0:57:31I can't believe it.
0:57:31 > 0:57:34Standing here now, I'm not sure it's actually true,
0:57:34 > 0:57:36that I'm in the semifinals of Masterchef.
0:57:36 > 0:57:38It's such an amazing feeling.
0:57:38 > 0:57:43'Ah, speechless, over the moon. I just didn't expect it.'
0:57:44 > 0:57:46I just can't believe it.
0:57:46 > 0:57:53It's amazing, like, I thought I was going home. Just delighted!
0:57:53 > 0:57:57Steve and Claire will be back for the semifinals.
0:57:57 > 0:58:01I can't believe it! I didn't think I would be standing here.
0:58:01 > 0:58:02Neither did I.
0:58:04 > 0:58:10Next week, ten more chefs are back, to try and impress Monica and Gregg.
0:58:10 > 0:58:15This is it, your first test on Professional Masterchef.
0:58:19 > 0:58:22- Competitive?- Yes, very competitive. I want to win.
0:58:22 > 0:58:28It's a life-changing opportunity here, you've just got to take it.
0:58:28 > 0:58:33Monica? She doesn't scare me. I've worked with scarier people.
0:58:33 > 0:58:35Good cake, good cake.
0:58:37 > 0:58:41I can't fault this dish and I'd love to give that to Michel.
0:59:03 > 0:59:07Subtitles by Red Bee Media Ltd
0:59:07 > 0:59:11E-mail subtitling@bbc.co.uk