0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:14One lamb, two fish, guys.
0:00:14 > 0:00:15Whey!
0:00:15 > 0:00:18Now he, Gregg Wallace
0:00:18 > 0:00:22and Monica Galetti are on a hunt for Britain's next culinary superstar.
0:00:23 > 0:00:28A professional with the talent to cut it in the world top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:39 > 0:00:41These chefs all believe they've got the skill
0:00:41 > 0:00:43to cook at the highest level.
0:00:45 > 0:00:49Cooking is my life. I'm going to put everything into this competition.
0:00:51 > 0:00:54I don't need a game plan to go far.
0:00:54 > 0:00:57I just need to be me.
0:01:00 > 0:01:02I'm entering this competition to win it.
0:01:02 > 0:01:04That's it, the bottom line.
0:01:08 > 0:01:12I mean, the passion and the drive to get to the end is so fierce.
0:01:12 > 0:01:13I'm going to push the barriers.
0:01:15 > 0:01:20But first they'll have to impress Michel's sous chef,
0:01:20 > 0:01:22Monica, who has set them two tests
0:01:22 > 0:01:25to prove they are good enough to cook for Michel.
0:01:28 > 0:01:31Professional MasterChef is about discovering
0:01:31 > 0:01:33some serious, serious talent.
0:01:33 > 0:01:37I want to see someone who'll knock our socks off from round one.
0:01:39 > 0:01:42Let's find the next cookery genius.
0:01:57 > 0:02:00Welcome to Professional MasterChef.
0:02:03 > 0:02:08This is it. This is your first challenge in this competition.
0:02:09 > 0:02:11One hour to prepare one dish.
0:02:13 > 0:02:15Uncover your ingredients now.
0:02:18 > 0:02:21In front of you you have some squid,
0:02:21 > 0:02:24a portion of gurnard,
0:02:24 > 0:02:25two apples,
0:02:25 > 0:02:27vanilla,
0:02:27 > 0:02:29basil, chilli
0:02:29 > 0:02:30and raisins.
0:02:31 > 0:02:34You also have a basic larder in front of you to use.
0:02:36 > 0:02:43Before you start cooking, we are going to give you ten minutes to design your dish.
0:02:43 > 0:02:44Your ten minutes starts now.
0:02:53 > 0:02:57Every year this competition gets better, it gets harder.
0:02:57 > 0:03:01My expectations get higher and so does Michel's.
0:03:06 > 0:03:09Come up with something that's going to make me think,
0:03:09 > 0:03:10"Wow, this person is here to win".
0:03:14 > 0:03:1860 minutes. Your time starts now.
0:03:26 > 0:03:27Great ingredients here today.
0:03:29 > 0:03:31There's so much they could do.
0:03:31 > 0:03:34They could make a savoury ravioli, you've got crispy squid.
0:03:34 > 0:03:37There's a lovely apple tart.
0:03:37 > 0:03:39Lots of options here today, I wish I was cooking.
0:03:42 > 0:03:44Food is my life.
0:03:44 > 0:03:47Whether it's growing it, shooting it, cooking it...
0:03:47 > 0:03:50I can pluck a pigeon.
0:03:50 > 0:03:54I can butcher an animal and I want to take it all the way.
0:03:56 > 0:03:57What are you cooking, James?
0:03:57 > 0:04:00I'm going to do a little gurnard with squid tentacles,
0:04:00 > 0:04:03some apple julienne and a dressing of chilli and lemon.
0:04:03 > 0:04:06- How long have you been a chef? - Nearly 17 years now.
0:04:06 > 0:04:10- Are you head chef?- I have my own business as a personal chef.
0:04:10 > 0:04:12- Ahh...- So I go all over the place from the south of France
0:04:12 > 0:04:14to the north of Scotland.
0:04:14 > 0:04:17- Mate, you've got the cooking job from heaven, haven't you?- Exactly.
0:04:17 > 0:04:19I get to fish it, I get to shoot it, I get to cook it.
0:04:19 > 0:04:23- So why MasterChef?- There's only so far you can go in private cooking.
0:04:23 > 0:04:26I want to go further. I want my own restaurant.
0:04:26 > 0:04:27I want to be the best in the North.
0:04:27 > 0:04:30- James, you're a man on a mission.- Absolutely!
0:04:30 > 0:04:32- I hope you cook as well as you talk it.- So do I.
0:04:41 > 0:04:45I'm very whacky guy when it comes to food.
0:04:45 > 0:04:49Sometimes it works, and other times it's not good.
0:04:49 > 0:04:52If you just play safe, you'll not go anywhere.
0:04:54 > 0:04:56Morten, where you from?
0:04:56 > 0:04:58Originally from Denmark, Copenhagen.
0:04:58 > 0:05:01I moved to Scotland 11 years ago.
0:05:01 > 0:05:04- What position do you have now? - I'm the head chef at a small hotel,
0:05:04 > 0:05:07but one day I want to own my own restaurant.
0:05:07 > 0:05:08What are you making, chef?
0:05:08 > 0:05:12I'm going to make pan seared gurnard some vanilla creamed apples.
0:05:12 > 0:05:15I'm going to try to get my potato gnocchi finished.
0:05:15 > 0:05:20- Then with a basil and chilli salsa to go on top. - Interesting, good luck.- Thank you.
0:05:22 > 0:05:25Morten is making gnocchi
0:05:25 > 0:05:28and he's making a creamed apple sauce.
0:05:28 > 0:05:32Sounds horrendous, but if that sauce is lovely and creamy,
0:05:32 > 0:05:34it could go very well with the gnocchi.
0:05:39 > 0:05:42I initially started off as a waitress and kept seeing all these chefs
0:05:42 > 0:05:45and thought "I want to get in there and do that".
0:05:45 > 0:05:48So I can kind of asked the chef, "can I come in the kitchen,
0:05:48 > 0:05:51"I don't like it out here."
0:05:51 > 0:05:53He said, "yeah, go on, then."
0:05:53 > 0:05:54That was it, I was in.
0:05:57 > 0:06:01- Anna, are you making custard? - I am. I heard it's your favourite.
0:06:01 > 0:06:04- What are you going to make? - I'm going to do
0:06:04 > 0:06:05a lemon and vanilla sable stack
0:06:05 > 0:06:08with an apple and raisin compote
0:06:08 > 0:06:12and creme anglaise and, if you're lucky, a bit of spun sugar if I get time!
0:06:12 > 0:06:14What position do you hold now?
0:06:14 > 0:06:17I'm part-time in a kitchen and I'm part-time also in an office.
0:06:17 > 0:06:20I work with insurance and accounts.
0:06:20 > 0:06:23- It's not where I want to be in life. - Your heart's in the kitchen?
0:06:23 > 0:06:26It is, my heart is definitely in the kitchen
0:06:26 > 0:06:30- and I'm going to do whatever I can to get back in there full-time. - Good luck.
0:06:35 > 0:06:38Anna's making things, she's used to but, hopefully, she pushes it out
0:06:38 > 0:06:42and really creates that dessert that's going to make us go, "Wow!"
0:06:48 > 0:06:51I'm from a really small village in Wales.
0:06:51 > 0:06:54I'll stand out because, I think, I'm a different style of cooking
0:06:54 > 0:06:59with my twists and hopefully it will show my personality.
0:07:02 > 0:07:04What are you going to cook, Matt?
0:07:04 > 0:07:07I'm going to sear the fish and make some tempura squid
0:07:07 > 0:07:11and like a chilli, basil rosti.
0:07:11 > 0:07:13Is this the style that you cook in the restaurant?
0:07:13 > 0:07:16We do modern, British.
0:07:16 > 0:07:19We like doing classics and maybe a twist on them.
0:07:19 > 0:07:23- How on the edge is your food?- It's pretty close, I can imagine, yeah.
0:07:23 > 0:07:28- I've done lettuce milkshake and stuff before.- Have you?- Yeah.
0:07:28 > 0:07:31- You like playing, mate? - I do, I do. I really do.
0:07:31 > 0:07:33- Good lad.- Thanks.
0:07:37 > 0:07:40Chefs, you are half way. 30 minutes left.
0:07:43 > 0:07:45It's in my blood, my father is a chef.
0:07:45 > 0:07:48I followed in his footsteps.
0:07:48 > 0:07:50It's the only thing I've ever wanted to do,
0:07:50 > 0:07:52it's the only thing I know how to do.
0:07:52 > 0:07:54I want to be the best at it.
0:07:57 > 0:08:01Cooking with a smile, Rob. What are you making for us?
0:08:01 > 0:08:04Today I'm doing a chilli squid and basil salad
0:08:04 > 0:08:08- with pan fried gurnard.- What job do you hold down at the moment?
0:08:08 > 0:08:10I'm a sous chef in a private members' club.
0:08:10 > 0:08:14I run the whole operations from banqueting to fine dining.
0:08:14 > 0:08:16- Ambitious?- Yeah.- Here and at work?
0:08:16 > 0:08:18Always.
0:08:26 > 0:08:28I'm only 20.
0:08:28 > 0:08:31To be in a competition against a lot of high-ranking chefs,
0:08:31 > 0:08:33a lot more experience, it's quite nerve wracking.
0:08:36 > 0:08:40But I feel like I can do it. I feel like I can impress.
0:08:43 > 0:08:44- Are you OK, Andy? - Yeah, good, thanks.
0:08:44 > 0:08:48- Can I ask you what position you hold in the kitchen at the moment?- Commis chef.
0:08:48 > 0:08:51- What does that mean? - It's just a basic prep chef.
0:08:51 > 0:08:55- I'll help run the service, prep the food.- Where has your chef's brain with this, what are you making?
0:08:55 > 0:08:58I'm thinking of lightly pan frying the fish, doing a bit of vanilla
0:08:58 > 0:09:00and basil beurre blanc,
0:09:00 > 0:09:03maybe a bit of diced apple, a bit of apple puree.
0:09:03 > 0:09:06It's quite simple, full of flavours. I think it could work.
0:09:06 > 0:09:08- I'm looking forward to that. - Thank you.
0:09:11 > 0:09:14I'm a bit of a sceptic using vanilla in savouries,
0:09:14 > 0:09:17but I've had the odd combination which works very well.
0:09:17 > 0:09:19I'd like to try this apple and vanilla.
0:09:29 > 0:09:31I'm a traditional chef.
0:09:31 > 0:09:34I know what works and the plan is to go as far as possible,
0:09:34 > 0:09:38which is the final - the winner.
0:09:41 > 0:09:43Karl, what job do you do right now?
0:09:43 > 0:09:46- I'm head chef in a pub. - Doing what sort of food?
0:09:46 > 0:09:49- Pub food, or...- Yeah, there's burgers, fish and chips,
0:09:49 > 0:09:52the no-brainers, sausage and mash.
0:09:52 > 0:09:54Is that a food that you like, is that what you want to do?
0:09:54 > 0:09:57It's not exactly me. And that's the way it is.
0:09:57 > 0:10:00- What's in that bowl? - We've got chilli, squid,
0:10:00 > 0:10:02apple and sultana.
0:10:02 > 0:10:04- Thank you, Karl.- Thank you.
0:10:08 > 0:10:11I've never had apple, raisins with fish.
0:10:11 > 0:10:13No, I really don't think I've had that combination
0:10:13 > 0:10:16so I'm curious to see what that's going to work out like.
0:10:23 > 0:10:28I've done a couple of competitions before, local ones.
0:10:28 > 0:10:31I've yet to win it, but I've come runner-up twice.
0:10:33 > 0:10:35Point to prove.
0:10:38 > 0:10:40What are you cooking?
0:10:40 > 0:10:44Were going to do fillet of gurnard with the basil, mash
0:10:44 > 0:10:45and vanilla buerre blanc.
0:10:45 > 0:10:48- Classical training, have you had? - Yeah, to an extent, I'd say, yeah.
0:10:48 > 0:10:53In a gastro pub in Devon, but all of our training was classic.
0:10:53 > 0:10:55Do you expect to go far on MasterChef?
0:10:55 > 0:10:57I certainly hope I get past the first round
0:10:57 > 0:10:59and then we'll just see how we go.
0:11:04 > 0:11:07Depending on the balance of his ingredients, this could work out.
0:11:07 > 0:11:10But vanilla with squid, basil and mash...
0:11:10 > 0:11:13It's a new one for me.
0:11:19 > 0:11:21My food is very imaginative.
0:11:21 > 0:11:25It's quirky, it's different, but it's quite classical as well.
0:11:26 > 0:11:28So maybe I'll stand out.
0:11:31 > 0:11:33Stefani, tell me what you're going to make for me.
0:11:33 > 0:11:36Lyonnaise-style potatoes char-grilled with squid.
0:11:36 > 0:11:40I'm thinking about maybe doing a shaved apple salad to go on top as well.
0:11:40 > 0:11:43Is this the sort of food you cook professionally at the moment?
0:11:43 > 0:11:49Yeah, at the moment I work in a posh cafe-style delicatessen
0:11:49 > 0:11:50and a cookery school.
0:11:50 > 0:11:53Wow, like a food...
0:11:53 > 0:11:56- Food heaven.- A food palace. - It is food heaven for anyone.
0:11:56 > 0:11:59- And what role do you play in there? - I'm actually head chef.
0:11:59 > 0:12:02I run the whole business with my boss.
0:12:02 > 0:12:04Thank you.
0:12:07 > 0:12:10Last ten minutes.
0:12:10 > 0:12:12Come on, guys - focus. Ten minutes.
0:12:16 > 0:12:18I'm completely self-taught
0:12:18 > 0:12:22so I'm probably the underdog when it comes to experience-wise
0:12:22 > 0:12:25and a lot of the skills that other chefs probably have,
0:12:25 > 0:12:28but I'm looking forward to getting into the mix with it.
0:12:30 > 0:12:34- What sort of business are you in? - I'm head chef in my own restaurant.
0:12:34 > 0:12:37I accidentally stumbled into cheffing three years ago
0:12:37 > 0:12:38so I've been at it a short while.
0:12:38 > 0:12:42- So what were you three years ago? - A joiner.- Is that right?- Yeah.
0:12:42 > 0:12:45What sort of food do you do in this place?
0:12:45 > 0:12:47Sort of, coffee shop during the day where we do fresh soups,
0:12:47 > 0:12:49sandwiches, wraps, paninis,
0:12:49 > 0:12:51things like that and then we've got a bistro menu
0:12:51 > 0:12:54where we do pork belly, lamb, venison.
0:12:54 > 0:12:57- What are you going to make? - I'm doing a caramelised onion chilli and basil tart.
0:12:57 > 0:13:01- Good luck with the pastry, Mark. - Thanks.
0:13:01 > 0:13:04Mark is a self-taught chef.
0:13:04 > 0:13:08Pastry is no easy thing to achieve.
0:13:08 > 0:13:11If Mark makes a great pastry today he could be on to a winner.
0:13:16 > 0:13:18Final five minutes.
0:13:30 > 0:13:33Last 60 seconds. You have one minute.
0:13:49 > 0:13:53These ten chefs were given squid, gurnard,
0:13:53 > 0:13:56two apples, vanilla,
0:13:56 > 0:13:59basil, two chillies and some raisins.
0:14:06 > 0:14:10Matt is serving seared gurnard on top of a chilli basil rosti
0:14:10 > 0:14:16with tempura squid, basil puree, chilli salsa and crispy basil.
0:14:16 > 0:14:20I love it. I love the colours, I like the presentation -
0:14:20 > 0:14:21I really like it.
0:14:31 > 0:14:33It's a nice plate.
0:14:33 > 0:14:37The fish is nicely cooked, the rosti is lovely and brown on the outside,
0:14:37 > 0:14:41but it's a huge piece of rosti for the amount of fish you have
0:14:41 > 0:14:43and it's very stodgy in the middle.
0:14:46 > 0:14:51I like it. Garlic, basil, chilli throughout everything.
0:14:51 > 0:14:55In the rosti, in the sauce here - I really like it.
0:14:55 > 0:14:58One complaint is the amount of salt
0:14:58 > 0:15:01that you've put on to these fried basil leaves.
0:15:01 > 0:15:04- Maybe a little bit too heavy-handed. - A bit?
0:15:04 > 0:15:08Mate, I've got the equivalent taste of the Indian Ocean on that basil leaf.
0:15:08 > 0:15:10Thank you.
0:15:27 > 0:15:30Morten's pan-seared gurnard
0:15:30 > 0:15:33is served on a caramelised apple vanilla cream
0:15:33 > 0:15:36with gnocchi and chilli basil salsa.
0:15:46 > 0:15:49You, as a chef, obviously have skill.
0:15:49 > 0:15:52Gnocchi - wonderful to see here today.
0:15:52 > 0:15:55Wonderfully cooked - however, what I don't like
0:15:55 > 0:15:59is the flavour of that vanilla matched with the very hot chilli.
0:15:59 > 0:16:02I like chilli - that's not a problem for me -
0:16:02 > 0:16:08but with vanilla and sweet apple, it does not go for me.
0:16:08 > 0:16:09Not today. Maybe not ever.
0:16:11 > 0:16:15However, really light, good gnocchi.
0:16:15 > 0:16:18Really well-cooked gurnard.
0:16:18 > 0:16:20Don't know what to make of you.
0:16:20 > 0:16:23Questionable palate, but obviously very good touch.
0:16:23 > 0:16:25- Thanks, Morten.- Thank you.
0:16:37 > 0:16:40Anna, the only chef to make a dessert,
0:16:40 > 0:16:42has made lemon and vanilla sable biscuits
0:16:42 > 0:16:47with apple compote, apple puree and creme anglaise.
0:16:54 > 0:16:56SHE SNIGGERS
0:16:59 > 0:17:01So we have ourselves a pastry chef.
0:17:01 > 0:17:04Well done, Anna.
0:17:04 > 0:17:07The biscuit, though very thick, is perfectly cooked.
0:17:07 > 0:17:11The filling - I love it. Apples, raisins - can't fault it
0:17:11 > 0:17:15and I love the vanilla through that and even more through your sauce.
0:17:15 > 0:17:18- I think it's a very well-done plate. - Thank you.
0:17:18 > 0:17:20What can I say, Anna?
0:17:20 > 0:17:25You had me hooked on the custard. That's absolutely lovely.
0:17:25 > 0:17:28The crumbly biscuit, the apple giving sweetness and sharpness -
0:17:28 > 0:17:32the luxurious vanilla creamy custard.
0:17:32 > 0:17:35That's it - Anna waving her pastry banner.
0:17:35 > 0:17:37Quite right. Job well done.
0:17:37 > 0:17:39Thank you.
0:17:42 > 0:17:46'Everyone wants that smile from Gregg and Monica when they walk away.'
0:17:46 > 0:17:51And if they turn and they smile to each other you know you've done OK.
0:17:51 > 0:17:53So I think, yeah, I've done well.
0:18:00 > 0:18:05Rob's pan-fried gurnard is served with crispy squid,
0:18:05 > 0:18:08chilli and apple salad and basil oil.
0:18:17 > 0:18:23I really don't like that salad. I'm finding it almost unpleasant.
0:18:23 > 0:18:25Apple juice is spilling out into oil,
0:18:25 > 0:18:28which is flavoured with basil and you've got lemon as well.
0:18:28 > 0:18:29I just don't like it.
0:18:29 > 0:18:33But your fish, both the squid and the gurnard, is well cooked.
0:18:33 > 0:18:36I like the hint of the basil oil underneath.
0:18:36 > 0:18:40It goes very well with chilli and the apple salad, but it's all too sharp.
0:18:43 > 0:18:46- Thank you, Rob.- Cheers.
0:18:49 > 0:18:53The judges had their comments, I'll take it all on board.
0:18:53 > 0:18:57Hopefully I'll just get the opportunity to impress them on the next dish.
0:19:02 > 0:19:05Andy has also pan-fried his gurnard
0:19:05 > 0:19:08and is serving it on top of sauteed potatoes
0:19:08 > 0:19:10with a vanilla and basil cream,
0:19:10 > 0:19:15caramelised apple puree and a basil and apple garnish.
0:19:26 > 0:19:27It's a very strong sauce.
0:19:27 > 0:19:31The vanilla really comes through, and then the basil,
0:19:31 > 0:19:34and then the fish and the potatoes. It's, it's...
0:19:36 > 0:19:38Having issues with that.
0:19:39 > 0:19:41Yeah.
0:19:41 > 0:19:43I absolutely love the puree and the sauce.
0:19:43 > 0:19:47I just got fruity and slightly sharp apple,
0:19:47 > 0:19:50then a big whack of vanilla, then a really tangy basil.
0:19:50 > 0:19:52And I thought, "This is great."
0:19:52 > 0:19:56But it needs to be over an apple Charlotte or something. It doesn't need to be with a piece of fish.
0:19:56 > 0:19:58Andy, thank you very much.
0:19:58 > 0:20:00Thank you.
0:20:03 > 0:20:06It was one dish, but that dish means everything.
0:20:07 > 0:20:10I feel that I've let myself down about today.
0:20:19 > 0:20:23James has served his version of fish and chips -
0:20:23 > 0:20:24pan-fried gurnard and squid,
0:20:24 > 0:20:29sauteed potatoes, apple julienne and a chilli basil dressing.
0:20:41 > 0:20:45James, this is the kind of plate I've been waiting to see.
0:20:45 > 0:20:47Presentation, perfect.
0:20:47 > 0:20:50The fish is cooked perfectly and so is that squid.
0:20:50 > 0:20:54The right amount of acidity, right amount of chilli. I love this plate, thank you.
0:20:56 > 0:20:59Whoa-ho-ho, no criticism whatsoever, James.
0:21:01 > 0:21:03- How does that make you feel?- Good.
0:21:04 > 0:21:06That's very good.
0:21:06 > 0:21:11What I really like, as a punter, as a diner, is no flavour dominates.
0:21:11 > 0:21:15You get little hints of stuff, you get little bits of apple,
0:21:15 > 0:21:18little bits of citrus, little bits of garlic.
0:21:18 > 0:21:21Really quite refreshing. You clever old stick!
0:21:21 > 0:21:24- Well done.- Thank you.
0:21:27 > 0:21:28Feeling really proud.
0:21:30 > 0:21:34You'd like to think you can cook, but have someone like that say you can cook...
0:21:34 > 0:21:37I'm chuffed. Really chuffed at that.
0:21:43 > 0:21:48Karl's gurnard is pan-roasted, and served with Parmentier potatoes
0:21:48 > 0:21:53and a squid, chilli, apple, basil and raisin salad.
0:22:00 > 0:22:03Karl, the potatoes, wonderful.
0:22:03 > 0:22:06Absolutely love it with the garlic.
0:22:06 > 0:22:09The fish is cooked wonderfully, seasoned wonderfully,
0:22:09 > 0:22:12and then we come to your squid salad.
0:22:12 > 0:22:17Unfortunately, you've made something wonderful taste of nothing. For me, its a let down.
0:22:20 > 0:22:24I really like that squid salad. I really like it.
0:22:24 > 0:22:29But, hot fish, hot potatoes, in the middle? Cold, fruity salad?
0:22:29 > 0:22:34But I tell you what, on their own, really good.
0:22:34 > 0:22:35- Thank you, Karl.- Thank you.
0:22:53 > 0:22:59Craig has made seared gurnard served on basil mash with pan-fried squid and a vanilla beurre blanc.
0:23:02 > 0:23:04Very clean plate.
0:23:04 > 0:23:06That's a lot of mash, though.
0:23:06 > 0:23:11For the amount of fish and squid you've got, that's a lot of mash.
0:23:11 > 0:23:13Lucky for you, Gregg likes mash.
0:23:13 > 0:23:17Well, even Gregg doesn't like that much mash.
0:23:17 > 0:23:21And it sticks out even more, because it's now basil-green.
0:23:32 > 0:23:38Fish is wonderfully cooked, love the colour, the crispy skin, the seasoning, perfect.
0:23:38 > 0:23:43The squid, I love how you scored and cooked it. Still very tender.
0:23:43 > 0:23:45The colour is perfect.
0:23:45 > 0:23:47I'm stuck on your vanilla.
0:23:47 > 0:23:50There's just so much, it ruins this dish.
0:23:50 > 0:23:54But you can cook, OK, so there's hope for you yet.
0:23:54 > 0:23:57I really don't like that vanilla beurre blanc.
0:23:57 > 0:24:03Beurre blanc, buttery, slightly citrusy and vanilla? Nah!
0:24:03 > 0:24:06- Thank you, Craig.- Thank you.
0:24:20 > 0:24:24Stefani is serving lyonnaise-style potatoes with confit onion,
0:24:24 > 0:24:27pan-fried gurnard, char-grilled squid
0:24:27 > 0:24:30and a basil and apple salad with a lemon dressing.
0:24:39 > 0:24:43You've got a lot of flavours going on.
0:24:43 > 0:24:47The squid, cooked very well, is very strong in lemon.
0:24:47 > 0:24:51The onion is wonderfully caramelised and they go very well.
0:24:51 > 0:24:54The fish, however, is overcooked, which is a huge let down,
0:24:54 > 0:24:58- because it's the main ingredient you have in this dish.- OK.
0:25:00 > 0:25:04I think you've gone for two different styles on this plate and they clash a little bit.
0:25:04 > 0:25:07I like squid with chilli and lemon. I think that's good.
0:25:07 > 0:25:12I like gurnard with lyonnaise potatoes that's sweet and sticky.
0:25:12 > 0:25:18But sharp lemon and chilli with lyonnaise potatoes that are sweet and sticky? It's a clash.
0:25:18 > 0:25:21- Thank you, Stefani.- Thank you.
0:25:35 > 0:25:38Finally, it's Mark, who has made a caramelised onion,
0:25:38 > 0:25:39chilli and basil tart
0:25:39 > 0:25:41with a chilli and basil vinaigrette.
0:25:54 > 0:25:57The filling, I love the sweetness from the onions.
0:25:57 > 0:26:01The chilli with a hint of basil, the base, golden, buttery,
0:26:01 > 0:26:03crumbly, perfectly made.
0:26:03 > 0:26:06I think it's a very well made vegetarian tart.
0:26:06 > 0:26:10It may be simple, but it tastes really good.
0:26:10 > 0:26:13You've got nice, soft, slippery, sweet caramelised onions in there.
0:26:13 > 0:26:17You've got a bit of heat from the chilli. Really nice.
0:26:17 > 0:26:20Thank you very much.
0:26:35 > 0:26:39I tell you what, chefs, that was a pretty decent opening round.
0:26:41 > 0:26:43And there were some exciting dishes there.
0:26:55 > 0:26:58That's your first round, you've got a second round to go.
0:26:58 > 0:27:02So don't fear, no-one's going home today.
0:27:08 > 0:27:13I'm expecting great things from you and I know you expect great things from yourselves, so let's deliver.
0:27:17 > 0:27:19Off you go, we'll see you soon.
0:27:26 > 0:27:30Now, the ten chefs will be split into two groups.
0:27:30 > 0:27:35Tomorrow night, five of them return to face the final test...
0:27:37 > 0:27:3815 minutes, off you go, chef.
0:27:41 > 0:27:44You wanted it butterflied, yeah?
0:27:46 > 0:27:49We need your stuff on the plate now. You've got 30 seconds.
0:27:49 > 0:27:53Watching you today was painful. It was frustrating.
0:27:53 > 0:27:58..before Monica decides who will go through to cook for Michel Roux Jr.
0:27:58 > 0:28:01The standards are high, and it's only going to get harder.
0:28:05 > 0:28:09To be a great chef, you don't cut corners. That, for me, cuts corners.
0:28:39 > 0:28:42Subtitles by Red Bee Media Ltd