0:00:05 > 0:00:09'Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:12'Michel Roux Jr is one of them.'
0:00:12 > 0:00:15- One lamb, two fish. - ALL: Oui!
0:00:15 > 0:00:19'Now he, Gregg Wallace and Monica Galetti
0:00:19 > 0:00:23'are on the hunt for Britain's next culinary superstar,
0:00:23 > 0:00:28'a professional with the talent to cut it in the world's top kitchens.'
0:00:30 > 0:00:31Perfect!
0:00:40 > 0:00:46'Ten professional chefs have been put through their paces by Monica.
0:00:46 > 0:00:53'Today, five of them have one last chance to perform to her demanding standards.
0:00:56 > 0:01:01'Because only the strongest can go through to cook for Michel Roux Jr.
0:01:04 > 0:01:07'One of them will be going home.'
0:01:08 > 0:01:13The pressure really doesn't compare to anything I've done before.
0:01:13 > 0:01:16I'm here to prove for myself that all the hard work
0:01:16 > 0:01:20over the years was not all for nothing.
0:01:22 > 0:01:27Quietly confident, but you just don't know what to expect so...
0:01:27 > 0:01:30I might come out there crying! LAUGHS
0:01:37 > 0:01:42- Skills test, Monica. What have they got to do?- I'd like them to make a hollandaise sauce.
0:01:42 > 0:01:44From that, you can make a mousseline sauce,
0:01:44 > 0:01:47which is whipped cream folded through.
0:01:47 > 0:01:51For the Maltaise sauce, they need a reduction of the orange juice,
0:01:51 > 0:01:53and serve it with cooked asparagus.
0:01:53 > 0:01:57They should be able to make a hollandaise and cook asparagus.
0:01:57 > 0:02:01Whether they've heard of the Maltaise and the mousseline, I don't know.
0:02:01 > 0:02:05The first thing I'm going to do is prepare the asparagus to cook.
0:02:05 > 0:02:08Some wonderful white asparagus. Just snapping them off.
0:02:09 > 0:02:14- You snap the ends off because they're too hard, what you call woody?- Exactly.
0:02:15 > 0:02:18I have the green asparagus as well.
0:02:19 > 0:02:23Next, I'm going to get the reduction on for the hollandaise base.
0:02:23 > 0:02:25I need white peppercorns.
0:02:25 > 0:02:27We need white wine vinegar.
0:02:30 > 0:02:32Egg yolks.
0:02:34 > 0:02:36And then add the reduction.
0:02:37 > 0:02:42You're wanting it to thicken up and cook before we start to add butter.
0:02:43 > 0:02:47It's essential that they know to control the heat when they do this.
0:02:47 > 0:02:50- You don't want to scramble the eggs. - What texture are you looking for?
0:02:50 > 0:02:54We want a nice ribbon stage. We're just about there.
0:02:54 > 0:02:56Then we're going to add the butter.
0:02:56 > 0:03:00If you add it too quickly, it will split.
0:03:07 > 0:03:10Right, that's our hollandaise done.
0:03:11 > 0:03:16Now, the Maltaise sauce is made from the reduction of the orange juice.
0:03:17 > 0:03:20If you don't reduce it down, you add that to your sauce
0:03:20 > 0:03:22and it becomes very runny.
0:03:22 > 0:03:26We want a very intense orange flavour.
0:03:26 > 0:03:29So, a little bit of hollandaise.
0:03:29 > 0:03:34We're going to mix it with our cooled reduction of orange juice.
0:03:37 > 0:03:38- Good?- It's good.
0:03:39 > 0:03:42So, there you have your sauce Maltaise.
0:03:42 > 0:03:47Next, I want to whip up some cream. That is for the sauce mousseline.
0:03:48 > 0:03:53Quite simply, we're going to fold in the whipped cream.
0:03:56 > 0:03:59There you have it, the sauce mousseline.
0:03:59 > 0:04:03- Love it, love it.- All that's left is to finish off the asparagus.
0:04:05 > 0:04:10You want to season it lightly and a very light squeeze of lemon juice.
0:04:19 > 0:04:22And there we have it, Gregg, our prepared asparagus
0:04:22 > 0:04:26and our three sauces - Maltaise, hollandaise and mousseline.
0:04:26 > 0:04:29That's great. It's really nice.
0:04:34 > 0:04:40The key to this is knowing how to make a quality hollandaise. If they can't do that...
0:04:40 > 0:04:44That is something every chef should know. Let's see what they've got.
0:04:46 > 0:04:52'First up is sous chef Alan, who's worked in a Cambridge gastro pub for two years.'
0:04:52 > 0:04:54OK, Alan?
0:04:54 > 0:04:58'In the first round, his chicken and pomme puree dish
0:04:58 > 0:05:00'was considered flawed.'
0:05:01 > 0:05:05I'm quite nervous about stepping in front of Monica and Gregg.
0:05:05 > 0:05:11You don't know what to expect. It's really tough in there.
0:05:11 > 0:05:14I'm hoping to really impress them.
0:05:16 > 0:05:18Alan, this is a skills test.
0:05:18 > 0:05:22What we want you to do is make a sauce hollandaise,
0:05:22 > 0:05:24and then from that, two derivatives,
0:05:24 > 0:05:28sauce mousseline and a sauce Maltaise.
0:05:28 > 0:05:30Serve them with cooked asparagus.
0:05:30 > 0:05:34I'd like you to use the hollandaise base to make me a sauce Maltaise,
0:05:34 > 0:05:36blood oranges there.
0:05:36 > 0:05:39For the sauce mousseline, you have the cream.
0:05:39 > 0:05:40OK?
0:05:40 > 0:05:4415 minutes, chef. Off you go.
0:05:56 > 0:05:59- No! - Don't know your own strength, chef.
0:05:59 > 0:06:02ALAN LAUGHS NERVOUSLY Not when there's nerves involved.
0:06:05 > 0:06:09Can't stop shaking. Can't believe it. I never shake.
0:06:09 > 0:06:12Take a breath.
0:06:15 > 0:06:19- Alan, you've had five minutes. You've got ten minutes left.- Yeah.
0:06:36 > 0:06:40- You've got five minutes left, Alan. - Thank you.
0:06:49 > 0:06:53You've got two and a half minutes left, so we've got to crack on.
0:06:54 > 0:06:57I'm not sure what that orange one is.
0:07:00 > 0:07:03- Mate, you're gonna run out of time. - Where's the plate?- There.
0:07:08 > 0:07:10You've got one minute left.
0:07:14 > 0:07:16Come on, come on, come on.
0:07:16 > 0:07:19Come on! You've got 30 seconds to get your third one up.
0:07:25 > 0:07:27Stick it in a bowl, however it is.
0:07:27 > 0:07:28Please.
0:07:31 > 0:07:33Right, time's up.
0:07:33 > 0:07:36- That was...- All done? - ..extremely hard. Yeah.
0:07:38 > 0:07:39Yeah.
0:07:50 > 0:07:53You've obviously made a hollandaise before.
0:07:53 > 0:07:58However, it must have taken 12 and a half minutes to make that hollandaise,
0:07:58 > 0:08:00and then ran out of time at the end.
0:08:00 > 0:08:04You have the Maltaise with the orange through it.
0:08:04 > 0:08:09You need to reduce the orange juice, so it's more intense in flavour.
0:08:09 > 0:08:14The sauce mousseline is very simple, it's whipped cream folded through.
0:08:14 > 0:08:17What you did was whisk it through,
0:08:17 > 0:08:21but I think it will work because the base sauce was so thick.
0:08:21 > 0:08:23Yeah.
0:08:32 > 0:08:35I love the thick hollandaise, I really do.
0:08:35 > 0:08:38The mousseline's creamy and smooth. I really like that.
0:08:38 > 0:08:42The Maltaise is also very good.
0:08:42 > 0:08:46You can get the orange. You got away with that because it was so thick.
0:08:46 > 0:08:51You were quite lucky. Asparagus, bit of love on there would be nice.
0:08:51 > 0:08:54Bit of salt and pepper, instead of being thrown on the plate.
0:08:54 > 0:08:58Not a bad effort. You could have just got away with that.
0:08:58 > 0:09:02- Thank you, Alan. Off you go. - Thank you.
0:09:05 > 0:09:07Boy done good.
0:09:07 > 0:09:10- He got lucky. - You think he got lucky?- Mm.
0:09:14 > 0:09:18I've not experienced the shakes like that ever in my career,
0:09:18 > 0:09:20so this is quite a challenge.
0:09:22 > 0:09:25'26-year-old Nat started out as a waitress,
0:09:25 > 0:09:28'and now is head chef of a pub in Huddersfield.
0:09:32 > 0:09:35'Her chocolate mousse tartlet in the last round
0:09:35 > 0:09:37'showed definite potential.'
0:09:40 > 0:09:43I love what I do. I love that I get up in the morning
0:09:43 > 0:09:45and that I want to do my job.
0:09:45 > 0:09:49And when I'm not at work I want to cook, so it can't be bad, can it?
0:09:52 > 0:09:55Just 15 minutes for this test, Nat. Off you go.
0:10:09 > 0:10:11You've had four minutes, Nat.
0:10:35 > 0:10:36Got five minutes, chef.
0:10:54 > 0:10:59- All done, chef?- Yes. - Couple of minutes to spare.
0:11:08 > 0:11:12The hollandaise, it looked very good, from what you were doing.
0:11:12 > 0:11:16My only criticism would be I wish you'd tasted a bit more.
0:11:16 > 0:11:19The sauce mousseline, it looks perfect,
0:11:19 > 0:11:22a very light, creamy sauce.
0:11:22 > 0:11:27Our sauce Maltaise, you need to reduce the juice
0:11:27 > 0:11:30so it's more intense in flavour.
0:11:38 > 0:11:42I like the Maltaise. Needs a little bit more seasoning.
0:11:42 > 0:11:45But I really like that zingy blood orange in there.
0:11:45 > 0:11:50The mousseline is lovely and creamy, but again lacks a bit of seasoning.
0:11:50 > 0:11:53Which you'd probably have done if you'd have tasted more.
0:11:53 > 0:11:58There's a lot of skill in here, Nat. Don't let yourself down by doing silly errors like that.
0:11:58 > 0:12:00Thank you very much, chef. Off you go.
0:12:12 > 0:12:18I'm a perfectionist so nothing's ever going to be good enough, but I think I did all right.
0:12:21 > 0:12:23'28-year-old Michael was runner-up
0:12:23 > 0:12:27'in the 2009 Scottish Hotel Chef of the Year.
0:12:30 > 0:12:34'His chicken ballotine made a good first impression -
0:12:34 > 0:12:39'that's until until the judges realised it wasn't cooked.'
0:12:41 > 0:12:45I'm a bit scared! I'm scared of Monica.
0:12:45 > 0:12:49But at the same time, I understand what she's looking for
0:12:49 > 0:12:51and I just need to meet that expectation.
0:12:54 > 0:12:57Calm down. Relax, OK? Concentrate on the first sauce.
0:12:57 > 0:13:00- The others should be able to follow. - Uh-huh.
0:13:00 > 0:13:0215 minutes. Down to you. Off you go.
0:13:12 > 0:13:15- Were you going to crack the egg into the sieve then?- Sorry.
0:13:15 > 0:13:17Need to open my eyes.
0:13:27 > 0:13:30Work with that on a flat surface, rather than a...
0:13:37 > 0:13:40- Three minutes have gone, chef.- OK.
0:14:04 > 0:14:07- LAUGHING:- What...? - Sorry. I've no lid.
0:14:14 > 0:14:19- Got one minute to go and still need one more sauce, yeah?- OK.
0:14:27 > 0:14:30Come on. Quick, quick, quick. Put it down.
0:14:31 > 0:14:33- Done?- Yes, chef.
0:14:46 > 0:14:49First off, hollandaise, with the egg yolks,
0:14:49 > 0:14:51where you went wrong from the beginning
0:14:51 > 0:14:55is they weren't cooked out enough before you started adding butter.
0:14:55 > 0:15:01So it was never going to have the thickness to carry any other liquids you were going to add to it.
0:15:09 > 0:15:15The hollandaise, definitely too liquid and very sharp on the lemon.
0:15:15 > 0:15:18The Maltaise, again, is even more lemon
0:15:18 > 0:15:22and you finish with the cream sauce, which has even more lemon.
0:15:22 > 0:15:24It's not right.
0:15:24 > 0:15:28I watched you taste, and for you, that it's OK that it's this sharp
0:15:28 > 0:15:32and lemon and you keep adding more, that worries me.
0:15:33 > 0:15:37I like the shaved white asparagus idea. It adds another dimension.
0:15:37 > 0:15:41I like the way you thought about that. That's good.
0:15:41 > 0:15:44- Michael, off you go. - Thank you.
0:15:49 > 0:15:51He did OK, you know.
0:15:51 > 0:15:53In bits.
0:15:58 > 0:16:01I would never make mistakes like that in my own kitchen.
0:16:02 > 0:16:07I would love the chance to do it again, to show that I can do it.
0:16:07 > 0:16:09SIGHS: Yeah.
0:16:14 > 0:16:18'Since leaving catering college, 34-year-old Rickard
0:16:18 > 0:16:21'has been head chef of eight restaurant kitchens.'
0:16:21 > 0:16:23Hello.
0:16:23 > 0:16:27'Last time, his moist chicken ballotine impressed,
0:16:27 > 0:16:30'but his watery leeks didn't.'
0:16:31 > 0:16:33I've worked in a lot of places
0:16:33 > 0:16:37and I've trained a lot of young chefs in the basics.
0:16:37 > 0:16:41I think that works in my advantage.
0:16:41 > 0:16:44So it should go well - hopefully.
0:16:45 > 0:16:47Off you go.
0:17:04 > 0:17:06What's happened to the sauce?
0:17:06 > 0:17:10I put too much fat into the egg yolks, too quickly.
0:17:10 > 0:17:12And it didn't keep together.
0:17:14 > 0:17:16You've had six minutes.
0:17:29 > 0:17:32- You've got six minutes left. We need the asparagus cooked.- Yeah.
0:17:49 > 0:17:51- Last two minutes. - Yes, chef.
0:17:55 > 0:17:57- How much time is left?- A minute.
0:17:57 > 0:18:00You have to start getting the asparagus out.
0:18:00 > 0:18:03- A bit longer. - You haven't got longer.
0:18:07 > 0:18:10- Time's up. Are you done? - Yeah.
0:18:13 > 0:18:15That was scary.
0:18:21 > 0:18:25I commend the fact that you tried to fix that sauce.
0:18:25 > 0:18:29However, you did it again, and did not cook the yolks out enough,
0:18:29 > 0:18:31meaning it's runny.
0:18:31 > 0:18:35Because the hollandaise was a problem, the derivatives of that
0:18:35 > 0:18:39would be not right in the end, which is a shame.
0:18:39 > 0:18:42Also, you're a chef. You've heard of multi-tasking, yeah?
0:18:42 > 0:18:45Cook your asparagus while you're making the sauce.
0:18:45 > 0:18:47You left it till the last two minutes.
0:18:47 > 0:18:51You know, you need to multi-task as a chef.
0:19:03 > 0:19:07Hollandaise is too runny and there's not enough citrus in there.
0:19:07 > 0:19:12The sauce Maltaise is, although sweet with orange, far too runny.
0:19:12 > 0:19:15The mousseline is also too runny and it needs more citrus.
0:19:15 > 0:19:19There's a lot of schoolboy errors here, which shouldn't occur.
0:19:19 > 0:19:21You need to step it up a notch.
0:19:21 > 0:19:24Agh! You frustrate me.
0:19:25 > 0:19:29- Thank you very much, chef. Off you go.- Thank you, chef.
0:19:34 > 0:19:38It's only a hollandaise sauce, which I've done millions of times before.
0:19:38 > 0:19:44It's something that should be in my backbone, but that shows that nerves can change things.
0:19:45 > 0:19:50'Last up is Thomas, who is head chef of a Mayfair pub
0:19:50 > 0:19:53'with over 100 covers a day.
0:19:53 > 0:19:56'His decision to combine a chicken ballotine with grapes,
0:19:56 > 0:19:59'leeks and a cream sauce did not pay off.'
0:20:01 > 0:20:05I want to be number one, so there's a lot of pressure on myself
0:20:05 > 0:20:08to be as good as I can be and, hopefully, be the best.
0:20:10 > 0:20:1315 minutes, chef. Off you go.
0:20:30 > 0:20:34You've had five minutes, Thomas. Ten minutes left, mate.
0:20:48 > 0:20:50- Three and a half minutes left now, Thomas.- Yes.
0:21:03 > 0:21:04Sauces up.
0:21:06 > 0:21:09- All done, Thomas? - Yup.
0:21:13 > 0:21:17Thomas, you've clearly made a sauce hollandaise before.
0:21:17 > 0:21:20Your asparagus plate is very neat and tidy.
0:21:20 > 0:21:23It's been put on the plate with respect. I like that.
0:21:26 > 0:21:27CRUNCH
0:21:30 > 0:21:34- Nice texture on your hollandaise. I'd like a bit more lemon.- Sure.
0:21:34 > 0:21:38The sauce Maltaise, you do get some orange,
0:21:38 > 0:21:41but it's not the right amount of orange for me.
0:21:41 > 0:21:44It needs to be very intense.
0:21:44 > 0:21:46Your mousseline is now tasting of cream.
0:21:46 > 0:21:49Needs some more seasoning and some more lemon.
0:21:49 > 0:21:53You know what? Not the perfect sauces I tasted from Monica,
0:21:53 > 0:21:56but not a bad attempt at all.
0:21:56 > 0:21:59Right-o, chef. Off you go.
0:22:09 > 0:22:13I think it was a game of two halves, positive and negative comments.
0:22:13 > 0:22:18But glad to get it over. Very nerve-racking.
0:22:19 > 0:22:22I really enjoyed that skills test.
0:22:22 > 0:22:27I enjoyed it a lot more than the chefs did but, by and large, it wasn't a bad attempt.
0:22:27 > 0:22:29My favourite today was Nat.
0:22:29 > 0:22:33Nat made by far the best trio of sauces.
0:22:33 > 0:22:37By a long distance, she stood out. Very much so.
0:22:37 > 0:22:39She deserves to go through.
0:22:39 > 0:22:41I liked Thomas.
0:22:41 > 0:22:44Thomas looked the least scared and did a very decent job.
0:22:44 > 0:22:48He could have had more citrus zing, but not bad at all.
0:22:48 > 0:22:52He did the best asparagus. He treated it with respect.
0:22:52 > 0:22:56I like the way he worked today and I think he deserves to go through.
0:22:56 > 0:22:58Alan made a good hollandaise.
0:22:58 > 0:23:04Because it was very thick, it managed to hold once he added the orange juice and the cream.
0:23:04 > 0:23:09I believe he did get lucky, but I'll take a risk putting Alan through.
0:23:09 > 0:23:14The two that worry me are Rickard and Michael.
0:23:15 > 0:23:19Michael because he gave me three sauces that tasted very similar.
0:23:19 > 0:23:21They all had too much acid in.
0:23:21 > 0:23:25Michael also gave us a plate of asparagus.
0:23:25 > 0:23:29I wasn't sure what he was trying to achieve and it didn't look nice.
0:23:29 > 0:23:31I have doubts about Michael.
0:23:31 > 0:23:36I really want to go further and keep on striving forward.
0:23:36 > 0:23:38Oh!
0:23:38 > 0:23:42I just hope I've shown enough skill.
0:23:42 > 0:23:45Rickard, on the other hand, didn't seem to be able
0:23:45 > 0:23:49to make his sauces and cook his asparagus at the same time.
0:23:49 > 0:23:51And his hollandaise split.
0:23:51 > 0:23:55I like that he tried to resurrect it, but it still wasn't right.
0:23:55 > 0:23:57Therefore, all three sauces were too thin.
0:23:58 > 0:24:03It would be devastating if I wouldn't get through to Michel and cook for him.
0:24:03 > 0:24:07I put so much effort in. I want to show what MY cooking is all about.
0:24:11 > 0:24:14Gregg, I'm going to give one of them another chance.
0:24:30 > 0:24:33We are more than aware of how scary that round can be.
0:24:33 > 0:24:38Still, one of you, unfortunately, is leaving us.
0:24:40 > 0:24:43The chef that is leaving us is...
0:24:50 > 0:24:51..Rickard.
0:25:02 > 0:25:06I'm sad that they didn't actually see what I'm capable of.
0:25:07 > 0:25:09Yeah. It's gutting.
0:25:12 > 0:25:16Right, guys. You need to raise the level a bit higher.
0:25:16 > 0:25:21The standards are up here and you need to reach those standards, starting today.
0:25:24 > 0:25:29'There are classics that should be part of every professional chef's repertoire.
0:25:29 > 0:25:34'Michel Roux Jr is looking for chefs who aspire to cook them
0:25:34 > 0:25:36'at his two Michelin-star standard.'
0:25:38 > 0:25:42The classic I'd like the chefs to cook is beaujolais berry jelly,
0:25:42 > 0:25:44flavoured with basil and white pepper,
0:25:44 > 0:25:48served with creme Anglaise and an arlette biscuit.
0:25:48 > 0:25:52It's a dessert that I cooked many a time as a pastry apprentice.
0:25:52 > 0:25:55Every chef should have the essential pastry skills
0:25:55 > 0:25:57to make this dessert.
0:25:57 > 0:25:59I'm going to start with the jelly.
0:25:59 > 0:26:04That really is the first job that the chefs must do.
0:26:04 > 0:26:09So the wine in a pan, and we're going to set that on to boil.
0:26:09 > 0:26:10Sugar.
0:26:12 > 0:26:16We need to infuse it with a little bit of basil
0:26:16 > 0:26:18and a few white peppercorns.
0:26:18 > 0:26:19CRUNCH
0:26:19 > 0:26:22Not too much, but enough to give a kick, a bite.
0:26:27 > 0:26:32Now the gelatine needs to be steeped in cold water to soften it up.
0:26:35 > 0:26:37The wine is boiled.
0:26:37 > 0:26:41And we have the gelatine, which has gone all lovely and soft.
0:26:41 > 0:26:43Into our wine.
0:26:45 > 0:26:49This is then passed over the berries, piping hot.
0:26:49 > 0:26:55And that heat should be enough to poach the fruit gently.
0:26:55 > 0:26:58Now we need to set these and get them into a mould
0:26:58 > 0:27:01and immediately into the blast chiller.
0:27:01 > 0:27:04I remember my grandmother always eating her strawberries
0:27:04 > 0:27:08with a dash of red wine and a little twirl of pepper.
0:27:08 > 0:27:13I thought she was crazy, until I tried it. Absolutely delicious!
0:27:22 > 0:27:24Now I'm going to make the arlette biscuit.
0:27:24 > 0:27:27So, puff pastry...
0:27:27 > 0:27:30and lots and lots of sugar instead of flour.
0:27:39 > 0:27:41And then we roll it up.
0:27:43 > 0:27:48Very important to be tight. Otherwise, it's not going to hold.
0:27:48 > 0:27:51I'm going to wrap this and put it to rest in the fridge
0:27:51 > 0:27:54for at least ten to 15 minutes.
0:28:01 > 0:28:03Next step, creme Anglaise,
0:28:03 > 0:28:07a custard cream flavoured with vanilla.
0:28:07 > 0:28:11Every chef should know how to make a creme Anglaise.
0:28:12 > 0:28:16And we release those seeds. Very important.
0:28:18 > 0:28:20The milk is on to boil with the vanilla.
0:28:20 > 0:28:24Now for the egg yolks and sugar.
0:28:24 > 0:28:27Whisk until it's a nice ribbon texture.
0:28:30 > 0:28:34When the milk has boiled, pour it into the egg yolks,
0:28:34 > 0:28:37mixing it quickly, so it doesn't burn the egg yolk.
0:28:37 > 0:28:40Then back into the pan.
0:28:43 > 0:28:46This is where you have to be very careful
0:28:46 > 0:28:50not to scramble the eggs or overcook it.
0:28:51 > 0:28:55We know it's cooked when it's nice and thick.
0:28:55 > 0:28:58As soon as it's cooked, it's passed through a sieve
0:28:58 > 0:29:00to remove the vanilla pod.
0:29:00 > 0:29:03It also ensures that the creme Anglaise chills quickly
0:29:03 > 0:29:06and stops cooking.
0:29:06 > 0:29:10Back to the biscuits. They've had ten, 15 minutes in the fridge.
0:29:10 > 0:29:13They need to be rolled out and cooked.
0:29:14 > 0:29:16This should be a refined dessert,
0:29:16 > 0:29:20so the arlette biscuit has to be very thin.
0:29:27 > 0:29:32While we're waiting, I can cut a few strawberries up for garnish.
0:29:39 > 0:29:41Yes! Beautiful!
0:29:41 > 0:29:47That's exactly what I want to see - nice, golden, crispy, perfect.
0:29:47 > 0:29:51Now we take our arlette biscuits and make a little sandwich.
0:29:51 > 0:29:55A little bit of honey, but not too much.
0:29:55 > 0:29:57Otherwise, they're gonna be too sweet.
0:29:58 > 0:30:01Perfect. Crunchy, buttery...
0:30:01 > 0:30:04and delicious.
0:30:04 > 0:30:09The jellies should be set. The biscuits are made, the garnish is ready. Now we plate up.
0:30:31 > 0:30:34Here we have it, the beaujolais berry jelly
0:30:34 > 0:30:37with arlette biscuits and creme Anglaise.
0:30:44 > 0:30:48It would be shameful for one of the chefs not to get this right.
0:31:03 > 0:31:07When you've got the whites on, you've got to live up to your name.
0:31:07 > 0:31:13Just getting through has been a massive encouragement. Hopefully, I'll be able to impress.
0:31:13 > 0:31:18Yes, the nerves are there. Am I gonna let them get to me? No.
0:31:18 > 0:31:22My ambitions are to learn from the likes of Michel Roux Jr
0:31:22 > 0:31:25and, one day, maybe give him a run for his money!
0:31:46 > 0:31:50I am about to find out if you are here on merit.
0:31:51 > 0:31:56Gregg and Monica told me that your skills test was not error-free,
0:31:56 > 0:31:58but not bad.
0:31:58 > 0:32:01The one thing that got you were the nerves.
0:32:01 > 0:32:05For my classic recipe, I want you to prepare a beaujolais berry jelly
0:32:05 > 0:32:08with a creme Anglaise and an arlette biscuit.
0:32:09 > 0:32:13You have one hour to complete this dish. Off you go.
0:32:29 > 0:32:32I'm not classically trained, no, not in French foods,
0:32:32 > 0:32:35but I trust my instincts.
0:32:35 > 0:32:40Hopefully, I can create what he wants. It's going to be tough.
0:32:44 > 0:32:48- Where are you working at the moment? - At a small gastro pub restaurant.
0:32:48 > 0:32:50Mainly, it's a modern take on British food.
0:32:50 > 0:32:54My history's more in Italian food, so it was a bit of a change.
0:32:54 > 0:32:57It's given me a chance to explore my own techniques
0:32:57 > 0:32:59and find myself in food, really.
0:32:59 > 0:33:05- You understand the recipe? - I understand the basics of the recipe but I'm worried on my presentation.
0:33:05 > 0:33:09I need to work on it, but, yeah, there's always room for improvement.
0:33:18 > 0:33:2015 minutes have gone, guys.
0:33:32 > 0:33:34Each round is going to test you in a different way.
0:33:34 > 0:33:38Michel's gonna want to see the best of you cos he's not seen you before.
0:33:38 > 0:33:41That's a lot of pressure.
0:33:51 > 0:33:54- Hi, Nat.- Hi.- Have you worked in pastry before?- A little.
0:33:54 > 0:33:57- But I'm not a pastry chef. - Where are you working now?
0:33:57 > 0:34:01I work in a gastro pub. Been head chef for a year and a half.
0:34:01 > 0:34:04I was in front of house for nearly eight years.
0:34:04 > 0:34:10I decided I wanted to be a chef so I got a job as a commis and worked my way up.
0:34:10 > 0:34:12- So you crossed the line.- Yes.- Ooh!
0:34:12 > 0:34:17- We don't usually do that in our business, do we?- No. - Well done for doing it.
0:34:17 > 0:34:24- You found your passion in the kitchen, then?- Definitely. It's what I live for now.
0:34:24 > 0:34:28Getting involved with things that I'd never seen. I don't come from a foodie family.
0:34:28 > 0:34:33I don't think my dad's ever eaten an onion! That's how bad it was!
0:34:40 > 0:34:42We're halfway, guys. 30 minutes gone.
0:34:48 > 0:34:50I do have fine dining experience.
0:34:50 > 0:34:54I've worked in a one Michelin-star restaurant. I learnt a lot there.
0:34:54 > 0:34:59I've had an inkling into the kind of standard that Michel expects.
0:35:07 > 0:35:12- Hi, Thomas. Why MasterChef? - It's something I've wanted to do for a number of years.
0:35:12 > 0:35:18To test out my abilities and prove to myself why I'm a head chef at the age of 26.
0:35:18 > 0:35:23- The stress levels in a competition are different to those in a busy service.- Very much so.
0:35:23 > 0:35:27It's down to the individual. I haven't got my team to rely on.
0:35:27 > 0:35:29Yeah, pressure's fully on myself.
0:35:34 > 0:35:36Just 15 minutes to go, guys.
0:35:45 > 0:35:48I wouldn't say that I was afraid of classic cooking,
0:35:48 > 0:35:50but there's lots of techniques
0:35:50 > 0:35:53and lots of elements that people miss out on,
0:35:53 > 0:35:55so I just hope I don't do that.
0:36:05 > 0:36:07- Hi, Michael. How are you today? - Yeah, good.
0:36:07 > 0:36:09Hopefully, losing the nerves.
0:36:09 > 0:36:15- Hopefully got a wee bit more confidence today.- Good. Great big smile on your face!
0:36:15 > 0:36:19- Why are you putting yourself through this? - I wanted the challenge in my career.
0:36:19 > 0:36:22Also, to gain a bit of self-confidence in being a chef,
0:36:22 > 0:36:25which is a big part of why I'm here.
0:36:25 > 0:36:29Just hope I can keep on going, striving forward and making myself better.
0:36:29 > 0:36:33- Michael, keep it going. - Thank you.
0:36:38 > 0:36:41Fives minutes to go. Think about presentation.
0:37:08 > 0:37:11That's it. Time's up. Step back.
0:37:11 > 0:37:13Finished.
0:37:27 > 0:37:31I asked you to prepare a beaujolais fruit jelly
0:37:31 > 0:37:34set with the lovely delicate berries.
0:37:34 > 0:37:38Creme Anglaise should be silky smooth, well cooked.
0:37:38 > 0:37:43An arlette biscuit is super-thin and stuck together with honey.
0:37:43 > 0:37:48It should be delicate, neat, exciting to the eyes.
0:38:00 > 0:38:02Nat, you first.
0:38:09 > 0:38:13I like the look of it. It's very delicate. It's appealing.
0:38:13 > 0:38:16- What happened to the creme Anglaise? - It slightly split.
0:38:16 > 0:38:20- I decided not to serve it.- You ended up with scrambled egg?- Yeah.
0:38:23 > 0:38:27The jelly's well set, got just about enough sugar.
0:38:27 > 0:38:30I feel it could have done with a bit more basil
0:38:30 > 0:38:32and a bit more pepper to spice it up.
0:38:32 > 0:38:36The arlette biscuit is far too thick and not cooked enough.
0:38:36 > 0:38:41Puff pastry in the middle is raw. Could have gone a lot better.
0:38:43 > 0:38:46If I could go back, I'd slow down a bit.
0:38:46 > 0:38:52I have a tendency to rush when I'm nervous, so... Yeah.
0:38:52 > 0:38:54Thomas, your turn.
0:39:01 > 0:39:04I like your presentation. Looks really nice.
0:39:04 > 0:39:09- However, three jellies like that is a big portion!- Yes, chef.
0:39:18 > 0:39:21Well cooked creme Anglaise, silky smooth.
0:39:21 > 0:39:23Lots of vanilla, which is really nice.
0:39:23 > 0:39:26Such a shame there's not more on the plate.
0:39:26 > 0:39:29The jelly is just set, got the right amount of sugar.
0:39:29 > 0:39:33You have put a lot of pepper and basil in there.
0:39:33 > 0:39:35You get away with it - just.
0:39:35 > 0:39:40The arlette biscuits are just about cooked through, but too thick.
0:39:41 > 0:39:43- This is a good attempt.- Chef.
0:39:45 > 0:39:47Pastry's not one of my strong points
0:39:47 > 0:39:51so, for a two Michelin-star chef to like it is an achievement.
0:39:51 > 0:39:53Yeah, proud as punch.
0:39:53 > 0:39:56Michael, now for you.
0:40:04 > 0:40:10Hm. The biscuit is the wrong shape, but it's cooked all the way through.
0:40:10 > 0:40:14It's lovely and crispy with a hint of honey. Delicious.
0:40:15 > 0:40:19The creme Anglaise is a little bit thin.
0:40:19 > 0:40:25The jelly is set, however, there's no hint of pepper or basil in there.
0:40:25 > 0:40:29This is mixed, a mixed plate.
0:40:31 > 0:40:34I don't think I've shown enough skill quite yet.
0:40:34 > 0:40:37I hope next time I can get it down to a T for him.
0:40:37 > 0:40:39Alan, your turn.
0:40:46 > 0:40:50Presentation, I quite like it. It has a certain elegance to it.
0:40:50 > 0:40:54You've made a bit of sugar work, showing a little bit extra skill.
0:40:54 > 0:40:56Which is good.
0:41:01 > 0:41:04Creme Anglaise is good. The jelly itself is good.
0:41:04 > 0:41:08A hint of basil and pepper, and the right level of sweetness.
0:41:08 > 0:41:12However, there's not enough fruit in there, which is a shame.
0:41:12 > 0:41:14A few berries on the plate would have been nice.
0:41:14 > 0:41:16The biscuits are not right.
0:41:16 > 0:41:20They're too thick and not cooked enough.
0:41:20 > 0:41:25You've given me little add-ons, but I would have preferred the biscuits to be cooked properly.
0:41:27 > 0:41:31It was a bit of a risk but I think what I showed Michel Roux Jr
0:41:31 > 0:41:33was that I can step outside of the box.
0:41:44 > 0:41:47You have cooked my classic recipe.
0:41:47 > 0:41:50Now, you cook YOUR choice.
0:41:51 > 0:41:54You now need to prove to me and to Gregg
0:41:54 > 0:41:58that you deserve to stay in this competition.
0:41:58 > 0:42:02One hour. Off you go.
0:42:20 > 0:42:22Getting my dish right is going to be critical.
0:42:22 > 0:42:25It's got to be everything that Michel Roux would want to see.
0:42:25 > 0:42:30It's important that you believe in your dish so I'm going to do that until the end.
0:42:39 > 0:42:42- Alan, tell me what you're doing. - Paupiette of sole.
0:42:42 > 0:42:47Scallop with spinach wrapped around that and Parma ham around the outside.
0:42:47 > 0:42:50- Sauce to go with it? - I've called it a sea foam.
0:42:50 > 0:42:55It's my take on a variation from a veloute, but not using the flour,
0:42:55 > 0:42:59adding a splash of cream and using xanthan to thicken the sauce.
0:42:59 > 0:43:03You're going to be thickening up with xanthan gum, a gelling agent.
0:43:03 > 0:43:07- That's going in the siphon gun so you're making a foam?- Yeah.
0:43:07 > 0:43:11- Lots of skills. I like what I'm seeing already.- Thank you.
0:43:11 > 0:43:14- It is a complicated dish. - Yeah. I really need to get cracking.
0:43:19 > 0:43:22Alan is serving some kind of a foam.
0:43:22 > 0:43:24I'm not a great fan of foams
0:43:24 > 0:43:28unless they have that punchiness and flavour that a sauce would have.
0:43:33 > 0:43:37You've had 15 minutes. 15 minutes.
0:43:47 > 0:43:52- What are you cooking for us?- I'm doing two fillets of gurnard layered with a lightly spiced coley mousse
0:43:52 > 0:43:56on a bed of wilted baby spinach and braised puy lentils.
0:43:56 > 0:43:58I used to do it with a tomato puree,
0:43:58 > 0:44:01but to give it a little bit of heat, went with the harissa instead.
0:44:01 > 0:44:04It does work with the gurnard and with the coley as well.
0:44:04 > 0:44:08I love the idea of harissa in the lentils. I think it could take it.
0:44:08 > 0:44:13But not too much. You did have issues in my classic recipe with the amount of pepper.
0:44:13 > 0:44:16- It was borderline. - Yes, chef.
0:44:22 > 0:44:25I've seen Thomas make a little test of the mousse
0:44:25 > 0:44:28to make sure it has got the right consistency.
0:44:28 > 0:44:31That guy is a true pro. He knows what he's doing.
0:44:31 > 0:44:34I just hope his food tastes as good as his working.
0:44:40 > 0:44:42You're almost halfway.
0:44:46 > 0:44:50I'm most worried that I'll have enough time to get it all done.
0:44:50 > 0:44:52You've got to give it all you've got.
0:44:52 > 0:44:56There's no point simplifying it. Just go for it.
0:45:04 > 0:45:10- What are you cooking for us? - I'm cooking a ballotine of rabbit saddle with a roast leg.
0:45:10 > 0:45:14The offal and the offcuts I'm going to make into a little pasty
0:45:14 > 0:45:18with Dijon mash, baby carrots and a cream and Armagnac sauce.
0:45:18 > 0:45:20Cor! That's a lot of work!
0:45:20 > 0:45:23I think I'll just have enough time to make it look great.
0:45:23 > 0:45:27- What is it that makes a good chef? - I think the bottom line is passion.
0:45:27 > 0:45:31If you've got it in here, then it comes out. The rest you can learn.
0:45:31 > 0:45:35- You can't teach passion.- Mm. - Is that right, chef?- Absolutely.
0:45:35 > 0:45:37She's right.
0:45:37 > 0:45:40- Let's hope we can taste some of that passion.- Yes.
0:45:48 > 0:45:52You've got 25 minutes left. It's not long, you know.
0:45:57 > 0:46:01I would love to get a Michelin star one day for my own restaurant.
0:46:03 > 0:46:07At the moment, I'll just focus on cooking to the best of my ability.
0:46:17 > 0:46:21- Michael, what's your choice of a classic?- Troncon of turbot
0:46:21 > 0:46:24with marquis potatoes and shrimp beurre noisette.
0:46:24 > 0:46:28- Tronconette of turbot is like a T-bone, so you're cooking it on the bone.- Yes, chef.- Fantastic.
0:46:28 > 0:46:32Turbot is such an expensive fish. For me, the best fish in the sea.
0:46:32 > 0:46:35Doing it justice is very, very important.
0:46:35 > 0:46:39You're serving a marquis potato, that's mashed potato that's dried.
0:46:39 > 0:46:43- A little bit of tomato and shallot inside?- Yes.- That sounds delicious.
0:46:43 > 0:46:46Very, very classic. So classic it hurts.
0:46:46 > 0:46:50- The thing with that kind of cooking is it has to be bang-on.- Yes, chef.
0:46:50 > 0:46:55I hope that I can prove key skills and simplicity to classic dishes.
0:47:00 > 0:47:03I love the sound of Michael's classics.
0:47:03 > 0:47:05Cooking fish on the bone is not easy.
0:47:05 > 0:47:09You have to get it just right. I hope he doesn't mess this up.
0:47:18 > 0:47:23Last five minutes. I really should be seeing plates now, I think.
0:47:53 > 0:47:56That's it. Stop. Finished.
0:48:10 > 0:48:13'Alan's classic is paupiette of sole
0:48:13 > 0:48:18'filled with scallop mousse and spinach, wrapped in Parma ham,
0:48:18 > 0:48:21'served with saffron brunoise potatoes,
0:48:21 > 0:48:28'tomato concasse, samphire, cockles and a sole, leek and fennel foam.'
0:48:28 > 0:48:32Presentation, I think is beautiful. It has a lot of elegance.
0:48:32 > 0:48:36Beautiful colours as well. Very precise work. I like it.
0:48:45 > 0:48:50Well cooked fish. Incredibly light scallop mousse down the middle.
0:48:50 > 0:48:53The saltiness of the Parma ham around the outside works well.
0:48:53 > 0:48:58The sauce, texture-wise is a little bit gummy.
0:48:58 > 0:49:00I think you may have overdone it with the xanthan.
0:49:00 > 0:49:03It leaves that gelatinous feel in the mouth.
0:49:03 > 0:49:06- Other than that, I think it's a very good dish.- Thank you.
0:49:06 > 0:49:11It's nice seasoning. The fish is cooked really nicely. You get the flavour of the sea.
0:49:11 > 0:49:15But I think we're losing something making the scallop into a mousse.
0:49:15 > 0:49:18I think it's just too subtle in there.
0:49:21 > 0:49:23Pretty good feedback on the dish.
0:49:23 > 0:49:27It's not a knock-out dish, but it's getting up there.
0:49:30 > 0:49:33'Thomas has made fillet of gurnard
0:49:33 > 0:49:35'filled with harissa spiced coley mousse
0:49:35 > 0:49:39'on a bed of wilted spinach with puy lentils
0:49:39 > 0:49:44'and carrot, shallot and celery brunoise.'
0:49:52 > 0:49:56Everything on there is really well cooked, but that firm fish texture
0:49:56 > 0:50:01does not feel right with wet lentil on my palate, not right at all.
0:50:01 > 0:50:05The gurnard is firm and meaty and has a great flavour.
0:50:05 > 0:50:08Your mousse, you can pick up the hints of the harissa - only just!
0:50:08 > 0:50:11Which is just right, I think. Good cooking skills on show.
0:50:11 > 0:50:15Good seasoning. But it's lacking a little bit of colour.
0:50:15 > 0:50:18It needs a little bit of refinement.
0:50:21 > 0:50:25I don't think I have shown the judges what I'm capable of.
0:50:25 > 0:50:30They've had a taste, but I'm yet to show them exactly what I'm about.
0:50:33 > 0:50:36'Nat has cooked rabbit three ways.
0:50:36 > 0:50:39'A ballotine of the saddle wrapped in Parma ham
0:50:39 > 0:50:42'and stuffed with rabbit and mushroom mousse,
0:50:42 > 0:50:45'roasted leg wrapped in bacon,
0:50:45 > 0:50:49'and an offal, carrot and celeriac pasty,
0:50:49 > 0:50:54'served with mustard mash, carrots and a prune and Armagnac sauce.'
0:50:56 > 0:51:01I love all the ideas, but it's just not neat and pretty and sexy enough.
0:51:01 > 0:51:06The pasty's got a hole in the middle and not sealed at one end.
0:51:06 > 0:51:09The bacon doesn't go all the way around the rabbit.
0:51:09 > 0:51:12It definitely needs sharpening up.
0:51:20 > 0:51:23The rabbit is nice and pink,
0:51:23 > 0:51:25but far too dry on the edges.
0:51:25 > 0:51:29That's because you cut it and then put it back in the oven.
0:51:29 > 0:51:31The pasty, I actually quite like.
0:51:31 > 0:51:35The pastry itself is really short.
0:51:35 > 0:51:39- It's a shame there's not more stuffing in there.- Yeah.
0:51:39 > 0:51:44I really like the flavour of the prunes, but the dish is all too dry.
0:51:44 > 0:51:48That's not eased by how thick and sticky your sauce is.
0:51:48 > 0:51:53That could almost be a topping for a Christmas cake.
0:51:53 > 0:51:57There are errors here. Maybe you've tried too much.
0:51:57 > 0:52:01Maybe a little bit less and getting it right would have been better.
0:52:05 > 0:52:07I tried to do too much in the time.
0:52:07 > 0:52:11Halfway, I knew I wasn't going to finish it as well as I wanted to.
0:52:11 > 0:52:14I was just a bit all over the place.
0:52:20 > 0:52:24'Michael's classic dish is troncon of turbot,
0:52:24 > 0:52:28'marquis potatoes filled with tomato concasse
0:52:28 > 0:52:31'and a shrimp, caper and parsley beurre noisette.'
0:52:32 > 0:52:35The piece of turbot looks very small.
0:52:35 > 0:52:39I was expecting a whole big chunky T-bone of turbot.
0:52:39 > 0:52:41Actually, I'm quite disappointed.
0:52:51 > 0:52:55Turbot, you should take the brown skin off. It's not nice to eat.
0:52:55 > 0:52:58The potato, really lovely and soft,
0:52:58 > 0:53:02but it could have done with more cooking on the outside to get a nice crunch to it.
0:53:02 > 0:53:06Your beurre noisette could have done with 15 seconds more in the pan
0:53:06 > 0:53:09to get that intensity of hazelnut brown butter.
0:53:09 > 0:53:11The whole dish is well seasoned.
0:53:11 > 0:53:15I do find your turbot ever so slightly over-cooked.
0:53:15 > 0:53:17Gosh!
0:53:17 > 0:53:21I was expecting so much from this dish, because it's true classics.
0:53:22 > 0:53:25I'm a little bit disappointed, Michael.
0:53:25 > 0:53:27Flavour combinations are classic and great.
0:53:27 > 0:53:30I like your beurre noisette with the shrimp.
0:53:30 > 0:53:32Bit disappointed in your turbot.
0:53:36 > 0:53:41There are certain little elements that I could have done a bit better.
0:53:41 > 0:53:44I'm kicking myself...for that.
0:53:44 > 0:53:48No-one gave us absolute perfection today.
0:53:48 > 0:53:51Lots of skill on show, but none of them nailed it.
0:53:51 > 0:53:53They didn't get it 100% bang-on.
0:53:54 > 0:53:57Alan's dish was by far the most attractive.
0:53:57 > 0:53:59I thought it was really wonderful.
0:53:59 > 0:54:03But I'm not sure I approve of a scallop being turned into a mousse.
0:54:03 > 0:54:08It was a good dish, perfect presentation and good seasoning.
0:54:08 > 0:54:11- Shall we put Alan through? - Alan has to go through.
0:54:11 > 0:54:13I'd like to put Thomas through,
0:54:13 > 0:54:16because everything he did he did well.
0:54:16 > 0:54:18I'm not sure about the dish,
0:54:18 > 0:54:22but I am sure about his ability to cook and flavour.
0:54:22 > 0:54:25He showed a lot of very good skills there.
0:54:25 > 0:54:29I definitely want to taste more of Thomas's food cos that guy can cook.
0:54:29 > 0:54:32We've agreed to put Alan and Thomas through. That's good.
0:54:32 > 0:54:36That means, really, we have to decide between Michael and Nat.
0:54:36 > 0:54:41Nat had some great ideas today, but it was scruffy.
0:54:41 > 0:54:43And the sauce was too thick.
0:54:43 > 0:54:47The pasty had leaked and didn't look very neat and tidy.
0:54:47 > 0:54:49The ballotine had dried out.
0:54:51 > 0:54:54Maybe she wanted to show all the skills in her repertoire.
0:54:54 > 0:54:59I think, personally, she'd have been better off just doing one properly.
0:54:59 > 0:55:02Nat, in my classic round, presented her jelly really beautifully.
0:55:02 > 0:55:06There were faults. The biscuits were too thick and not cooked enough.
0:55:06 > 0:55:10She over-cooked the creme Anglaise. Thankfully, she didn't serve it.
0:55:10 > 0:55:13I'm hoping I've shown them a little bit of something
0:55:13 > 0:55:15that they see potential in me.
0:55:15 > 0:55:18Hopefully, that'll...help!
0:55:20 > 0:55:25Michael attempted a lot, but under-cooked his potato,
0:55:25 > 0:55:28under-cooked his beurre noisette and over-cooked his fish.
0:55:28 > 0:55:32And he could have taken that skin off to make it look better.
0:55:32 > 0:55:35Michael, in my round, his creme Anglaise was a bit thin
0:55:35 > 0:55:38and the jelly lacked a bit of pepper and basil.
0:55:38 > 0:55:42He was the only one to have cooked the biscuits properly. They were delicious.
0:55:42 > 0:55:47Words can't explain how disappointed I'd be if I get sent home today.
0:55:47 > 0:55:52Yeah, I just hope that they recognise the skill that was involved.
0:55:55 > 0:55:59Both these chefs made mistakes, but who's shown the most promise?
0:56:02 > 0:56:04I think I know.
0:56:12 > 0:56:18Not a bad effort. Some good dishes. Some less so.
0:56:22 > 0:56:25The chef leaving us is...
0:56:30 > 0:56:33- ..Nat. Sorry.- Thank you.
0:56:33 > 0:56:35Thank you.
0:56:38 > 0:56:41I knew I was going. GIGGLES
0:56:45 > 0:56:48Gutted. I didn't do myself justice there at all.
0:56:49 > 0:56:54But it's been a good experience, either way, to cook for Michel.
0:56:54 > 0:56:57So I'll take the positives away.
0:56:57 > 0:57:01Still got a long way to go to get to his standard, but that's not going to stop me.
0:57:02 > 0:57:05- Well done. - Well done, guys. Well done.
0:57:08 > 0:57:11I'm over the moon. LAUGHS
0:57:11 > 0:57:15Quarterfinals, MasterChef, yeah. Wow. It's amazing.
0:57:16 > 0:57:18It's the best news I could have.
0:57:18 > 0:57:22I'm going home to give my two-week-old baby a big hug.
0:57:22 > 0:57:25I haven't seen her for a few days, so that should be good.
0:57:25 > 0:57:28To be in the quarterfinals is such an achievement.
0:57:28 > 0:57:31I'm going to do it justice.
0:57:31 > 0:57:34More to come, a few more surprises. These sleeves are very deep.
0:57:41 > 0:57:46'Tomorrow night, the remaining five will battle to impress Monica.'
0:57:49 > 0:57:53- What do you reckon to that, then? - It's quite scary.
0:57:54 > 0:57:57I expect you to be appalled that you could serve that.
0:57:58 > 0:58:00- Happy?- Yeah.
0:58:01 > 0:58:05'Only the best will cook for Michel Roux Jr,
0:58:05 > 0:58:08'for the chance of a place in the quarterfinal.'
0:58:08 > 0:58:12Gosh. Now, that's good. I like that.
0:58:14 > 0:58:16Oh!
0:58:22 > 0:58:25Subtitles by Red Bee Media Ltd
0:58:25 > 0:58:28E-mail subtitling@bbc.co.uk