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!
0:00:14 > 0:00:15ALL: Oui!
0:00:15 > 0:00:19Now he, Gregg Wallace and Monica Galetti
0:00:19 > 0:00:23are on the hunt for Britain's next culinary superstar -
0:00:23 > 0:00:25a professional with the talent to cut it
0:00:25 > 0:00:28in the world's top kitchens.
0:00:30 > 0:00:31Perfect!
0:00:41 > 0:00:46Ten professional chefs have been put through their paces by Monica.
0:00:46 > 0:00:49Today, five of them
0:00:49 > 0:00:53have one last chance to perform to her demanding standards.
0:00:56 > 0:01:01Because only the strongest can go through to cook for Michel Roux Jr.
0:01:03 > 0:01:05One of them will be going home.
0:01:08 > 0:01:10Oh, I really want to cook for Michel.
0:01:10 > 0:01:15It would just be a milestone in my career, my life.
0:01:17 > 0:01:20I'm confident I could go far in this competition. With age on my side,
0:01:20 > 0:01:23I could give these guys a good run for their money.
0:01:23 > 0:01:26I feel quite nervous at the moment.
0:01:26 > 0:01:29Eager to get in there. Just want to know what we'll be doing next.
0:01:29 > 0:01:32Quite hungry for it and just can't wait to get started.
0:01:41 > 0:01:43Monica, Skills Test, I know.
0:01:43 > 0:01:45What is that and what have they got to do with it?
0:01:45 > 0:01:48This, Gregg, is a beef kidney. ThisTH
0:01:48 > 0:01:50I'd like to see them prepare it.
0:01:50 > 0:01:53I'm going to ask them to cook us one portion
0:01:53 > 0:01:56and then serve it using any of the ingredients here on the table.
0:01:56 > 0:02:00First thing we want to do is remove the fat from the kidney.
0:02:00 > 0:02:03You should be able to just peel it away.
0:02:08 > 0:02:11It's like a scene from Alien!
0:02:14 > 0:02:17Right, we've got the kidney out.
0:02:18 > 0:02:22That is a massive amount of fat around that kidney. I had no idea.
0:02:22 > 0:02:27We use the fat. We render it down and it's great for cooking chips and to make confit.
0:02:29 > 0:02:33What you want to do is to remove all of this membrane.
0:02:33 > 0:02:36It's not something you should be eating.
0:02:37 > 0:02:40That's a fiddly job, removing all the fat from there.
0:02:40 > 0:02:41It is.
0:02:43 > 0:02:46Right, pan is nice and hot.
0:02:50 > 0:02:53What are we looking for - brown on the outside, pink in the middle?
0:02:53 > 0:02:56Exactly. Like any piece of meat,
0:02:56 > 0:02:58when it's nice and golden and coloured all round,
0:02:58 > 0:03:01it looks like something you want to eat.
0:03:01 > 0:03:05Next, I am going to make an onion puree to go with mine.
0:03:08 > 0:03:11I'm going to use some of this brioche.
0:03:14 > 0:03:18And you want that brioche to pick up the cooking juices from the kidneys?
0:03:18 > 0:03:20Exactly, Gregg.
0:03:20 > 0:03:23Right, that comes out.
0:03:23 > 0:03:26And now I'm going to use the same pan to make my sauce.
0:03:26 > 0:03:28Madeira.
0:03:30 > 0:03:34Reduce it down. OK. Put a bit of cream in there.
0:03:34 > 0:03:37I've got some lovely wholegrain mustard here.
0:03:40 > 0:03:43- That's my sauce done. - Cor, that's lovely!
0:03:43 > 0:03:45Finish the onion puree off.
0:03:47 > 0:03:50And then you're ready to plate up.
0:04:00 > 0:04:04Kidneys on brioche with an onion puree.
0:04:04 > 0:04:07I want these chefs to come in and show us what they're made of.
0:04:07 > 0:04:09Be creative, be original.
0:04:09 > 0:04:14- I love that. I'll be happy if our chefs make a dish half as good as that.- Let's find out.
0:04:16 > 0:04:20First up is Aaron, a 21-year-old chef de partie,
0:04:20 > 0:04:23in charge of the fish and meat section.
0:04:23 > 0:04:26Last time, his tarragon-stuffed chicken ballotine
0:04:26 > 0:04:29delivered on flavour but let down on presentation.
0:04:30 > 0:04:32There's things out there that probably I don't know.
0:04:32 > 0:04:35I'm still young and still got to develop those skills.
0:04:35 > 0:04:37But we'll see how it goes.
0:04:40 > 0:04:44- What do you reckon of that then? - That's quite scary.
0:04:44 > 0:04:47That is a beef kidney.
0:04:47 > 0:04:50What we want you to do is take off the fat,
0:04:50 > 0:04:53get the kidney and then serve us a kidney starter.
0:04:53 > 0:04:55You can use any of the ingredients on here you want.
0:04:55 > 0:04:5812 minutes. Off you go, Chef.
0:05:28 > 0:05:30Five minutes left.
0:05:41 > 0:05:43Two minutes to go.
0:05:54 > 0:05:57- Right. That's it. All done?- Yep.
0:06:03 > 0:06:08Aaron, preparing the kidney - you took your time about it.
0:06:08 > 0:06:13And you did a great job. Well done. Your plate looks nice and tidy.
0:06:13 > 0:06:16I think you could have just gone a bit more central, OK?
0:06:16 > 0:06:18It's a little thing.
0:06:18 > 0:06:22- Yep.- But it DOES matter.
0:06:30 > 0:06:33Nicely cooked kidney, nice, tangy mustard sauce!
0:06:33 > 0:06:36Not bad at all, my friend.
0:06:37 > 0:06:40Aaron, perfectly seasoned. The mustard you can taste.
0:06:40 > 0:06:43You can taste the Madeira through it as well.
0:06:43 > 0:06:45It's perfect. I think you did a great job.
0:06:47 > 0:06:50- Thank you, Chef. Off you go. - Cheers.
0:06:53 > 0:06:55Good lad!
0:06:55 > 0:06:57- Happy?- Yeah.
0:07:00 > 0:07:04To here Monica say it was perfect is absolutely fantastic.
0:07:04 > 0:07:09There could have been things that I could have done differently,
0:07:09 > 0:07:11but I think I did well.
0:07:13 > 0:07:18Next up is Alec, an executive chef at a five-star hotel in Lincoln.
0:07:19 > 0:07:21In the first Invention Test,
0:07:21 > 0:07:27he wowed both judges with his chicken ballotine and caramelised onion puree.
0:07:27 > 0:07:30I'd generally say my skills are very good across the board.
0:07:30 > 0:07:33But who knows? Something could come up I've not done for years.
0:07:33 > 0:07:35Who knows what they'll give me?
0:07:35 > 0:07:37- Do you like that?- Yeah!
0:07:37 > 0:07:39Wow!
0:07:39 > 0:07:4212 minutes, Chef. You and the kidney. Off you go!
0:07:47 > 0:07:48There he is!
0:07:50 > 0:07:54- You've done that in 90 seconds, Chef.- Let's see what we can do with the rest of it.
0:08:10 > 0:08:12Four minutes left.
0:08:32 > 0:08:34- All done?- All done.
0:08:40 > 0:08:45Alec was very quick. He managed to remove the kidneys with lightning speed.
0:08:45 > 0:08:51You've obviously worked with kidneys before, so you were very comfortable with that side of it.
0:08:57 > 0:09:01Yummy, yummy! Maybe a little too sweet.
0:09:01 > 0:09:04But the kidneys are cooked nicely. I love it on the brioche.
0:09:04 > 0:09:07And there's enough bounce from the kidneys. Well done.
0:09:08 > 0:09:12Madeira, mustard, cream sauce - one of my favourites. It works.
0:09:12 > 0:09:16I think you can cook. You've clearly shown that you know what flavours go.
0:09:16 > 0:09:20If anything, your Madeira dash at the end was not necessary.
0:09:20 > 0:09:24The alcohol is still raw, that's why it's still very strong at the end.
0:09:24 > 0:09:26But not a bad plate at all.
0:09:27 > 0:09:30- Alec, thank you very much. - Thank you.
0:09:37 > 0:09:40Feeling OK. It was quite intense.
0:09:40 > 0:09:44It's up there with a Saturday night service when you've got a full restaurant.
0:09:46 > 0:09:5029-year-old Martin is a pastry chef from Glasgow.
0:09:51 > 0:09:54He the last round, his chocolate mousse impressed on taste,
0:09:54 > 0:09:57but its appearance disappointed.
0:09:59 > 0:10:01Pleasing Monica and Gregg is going to be tough.
0:10:01 > 0:10:04Very tough. It was tough the first time.
0:10:04 > 0:10:07It's not going to get any easier. It's quite frightening.
0:10:08 > 0:10:13- Martin, have you worked with kidneys before?- I've seen them, but I've never handled them personally.
0:10:13 > 0:10:16Right-ho, Martin! 12 minutes. Off you go!
0:10:32 > 0:10:34You've had five minutes. You have seven minutes left.
0:10:51 > 0:10:54You've got 90 seconds, Chef. Last 90 seconds.
0:11:03 > 0:11:05That's it! Time's up.
0:11:14 > 0:11:18Martin, you've never worked with kidneys, but what I do admire
0:11:18 > 0:11:21is how you took your time about it.
0:11:21 > 0:11:25You took the morsels out and trimmed away the veins in the middle.
0:11:25 > 0:11:28So well done for that, OK?
0:11:35 > 0:11:39That's actually not bad. You've got the tang of the mustard.
0:11:39 > 0:11:41The creamy sauce is thick.
0:11:41 > 0:11:43I could do without the blood.
0:11:43 > 0:11:46And it could do with a little more seasoning.
0:11:46 > 0:11:50It actually tastes a lot better than it looks, Chef.
0:11:50 > 0:11:54You know, Martin, for someone who's not cooked kidneys before,
0:11:54 > 0:11:58I like them how they are. The reason why the blood has leaked out
0:11:58 > 0:12:01on to your toast is because the pan was not hot enough,
0:12:01 > 0:12:03so they've not sealed completely.
0:12:05 > 0:12:08- Martin, thank you very much. - Thank you very much.
0:12:14 > 0:12:17I think I gave it my best,
0:12:17 > 0:12:19but I can always do better. That's what's frustrating.
0:12:21 > 0:12:24I just hope that's going to be enough.
0:12:26 > 0:12:28Georges is originally from Burgundy,
0:12:28 > 0:12:33but for the last eight years has been head chef at a riverside restaurant in Oxfordshire.
0:12:33 > 0:12:34Hello.
0:12:35 > 0:12:37In the Invention Test,
0:12:37 > 0:12:40his Bearnaise sauce divided the judges.
0:12:41 > 0:12:44If you take cooking as just a job, then you won't go very far.
0:12:44 > 0:12:47You have to be passionate about your job,
0:12:47 > 0:12:49or I think you're wasting your time.
0:12:49 > 0:12:53- Georges, you've got just 12 minutes. - 12 minutes?
0:12:53 > 0:12:54- Off you go!- Thank you.
0:13:04 > 0:13:06You got that kidney out in less than a minute.
0:13:17 > 0:13:19You've had four minutes.
0:13:26 > 0:13:29You are halfway. You've got six minutes left.
0:13:41 > 0:13:45- You've got two minutes, all right? Then you've got to serve.- Thank you.
0:13:55 > 0:13:57Right, time's up.
0:14:07 > 0:14:11Honestly, I look at it and I expect you to be appalled
0:14:11 > 0:14:13that you could serve that.
0:14:13 > 0:14:17Why the hell you put a whole lettuce on top is beyond me.
0:14:17 > 0:14:21It's like you're ashamed of what's underneath it.
0:14:22 > 0:14:25Oh, Georges!
0:14:25 > 0:14:29There's no way I would accept that served up to me.
0:14:29 > 0:14:33You know, the blood of the kidneys running into all that cream! There's no way!
0:14:44 > 0:14:48Now I tried a small piece of the kidney which is cooked very well.
0:14:48 > 0:14:51And then you have the bigger piece, which is not cooked through.
0:14:51 > 0:14:55So that is why it's very important that when we do the kidneys,
0:14:55 > 0:15:00you have them all around the same size when you are cooking them.
0:15:00 > 0:15:04Funnily enough, there's a nice back note of the Madeira.
0:15:04 > 0:15:07Maybe a little more seasoning, because you put so much cream in.
0:15:08 > 0:15:11Georges, it's not right.
0:15:13 > 0:15:14Off you go.
0:15:14 > 0:15:17- Thank you.- Au revoir.- Au revoir.
0:15:26 > 0:15:28It is really disappointing. It is.
0:15:28 > 0:15:31I was expecting much more from myself.
0:15:33 > 0:15:35I let myself down, a lot.
0:15:35 > 0:15:37Well...
0:15:39 > 0:15:43Last up, is Italian-born Alessandro.
0:15:44 > 0:15:49In the last round, his brandy-glazed grapes proved too sweet for his chicken dish.
0:15:51 > 0:15:53I didn't expect the standard to be this high.
0:15:53 > 0:15:57I think I'm good enough to go quite far.
0:15:57 > 0:16:00We need to just see how far I can go.
0:16:00 > 0:16:03You've got just 12 minutes to cook us a kidney dish.
0:16:03 > 0:16:06Off you go, Alessandro.
0:16:16 > 0:16:19You've had three minutes. You have nine minutes left.
0:16:29 > 0:16:33You've got five minutes left. Just five minutes left.
0:16:51 > 0:16:56- Alessandro.- Yeah. - You've got less than a minute, OK? But I don't want to eat raw kidney.
0:16:56 > 0:16:59- Yeah, I know.- So you keep cooking it.- Thank you very much.
0:17:16 > 0:17:19You're four minutes over. We're going to have to serve.
0:17:24 > 0:17:26No, that's it! Stop, stop!
0:17:26 > 0:17:28Stop! Enough, enough, enough!
0:17:28 > 0:17:30Enough.
0:17:30 > 0:17:31Phew! You OK?
0:17:31 > 0:17:33No.
0:17:42 > 0:17:45Alessandro, look. I like the way you prepared the kidney.
0:17:45 > 0:17:49You removed as much of the vein as possible and that is how you should do it.
0:17:49 > 0:17:52However, it was just taking you too long.
0:17:52 > 0:17:57This is where you went wrong today. Timing issue, huge timing issue.
0:18:05 > 0:18:08It takes good. You've got the fruitiness of the Madeira.
0:18:08 > 0:18:11You've got a tang of mustard that you put across the toasted brioche.
0:18:11 > 0:18:14What you've done here I actually really like,
0:18:14 > 0:18:17but you can't ignore the fact you've gone six minutes over here.
0:18:19 > 0:18:22- Alessandro, thank you very much. - Thank you, Chef.
0:18:27 > 0:18:28Ooh!
0:18:35 > 0:18:38I let myself down big time.
0:18:40 > 0:18:44I came here to show them that I can cook at Michelin-star level,
0:18:44 > 0:18:46and I gave them that dish.
0:18:46 > 0:18:51I'm not happy at all. How can you be happy after this what I've done?
0:18:54 > 0:18:55Overall, not bad!
0:18:55 > 0:19:01There were mistakes, but it's enough for you not to have to frown for the rest of the day.
0:19:01 > 0:19:03The best one for me was Aaron.
0:19:03 > 0:19:06Hadn't handled the kidneys before, but cooked them sympathetically,
0:19:06 > 0:19:11served it on toasted brioche with a very good, tangy, mustardy sauce.
0:19:11 > 0:19:14He did a great job. He deserves to go through.
0:19:14 > 0:19:18Alec did a good job. Alec got the kidneys from the fat
0:19:18 > 0:19:20in absolutely record time.
0:19:20 > 0:19:24He added a bit of Madeira at the end, which made the thing too sweet,
0:19:24 > 0:19:27but, by and large, you know, that was a pretty good effort.
0:19:27 > 0:19:30Alec did taste as he worked.
0:19:30 > 0:19:32It was wonderfully seasoned and the plate was tidy.
0:19:34 > 0:19:36The one that you admired, you were pleased with his efforts,
0:19:36 > 0:19:39was Martin, the guy who's the pastry chef.
0:19:39 > 0:19:42He was scared to death when he saw this today, yet he gave it a good go.
0:19:42 > 0:19:46Those kidneys were cooked perfectly pink. I liked them the way they were.
0:19:52 > 0:19:56Right, what we've now got to decide is between Georges
0:19:56 > 0:19:58and Alessandro.
0:19:58 > 0:19:59Now...
0:19:59 > 0:20:03Alessandro was six minutes late.
0:20:03 > 0:20:04HE LAUGHS
0:20:04 > 0:20:07He spent 11 of the 12 minutes preparing the kidney!
0:20:07 > 0:20:11You can't give somebody 12 minutes and then give somebody else 18.
0:20:12 > 0:20:14Georges...
0:20:14 > 0:20:17worked in such a crazy way.
0:20:18 > 0:20:21The sauce wasn't right, you could see it when he started plating up.
0:20:21 > 0:20:26And then top it off with a whole bowl of frisee salad on top of it!
0:20:26 > 0:20:29What was he thinking?
0:20:29 > 0:20:33I know I messed up today, but I would love another chance.
0:20:37 > 0:20:41I really badly want to get through to cook for Michel
0:20:41 > 0:20:44and show them all the dishes I've got in my mind.
0:20:44 > 0:20:47I hope they give me a chance to do that.
0:20:47 > 0:20:51I don't know which one of them has made the most mistakes.
0:20:51 > 0:20:55I know who's definitely not going to cook for Michel.
0:21:13 > 0:21:17The chef leaving is...
0:21:22 > 0:21:23Alessandro.
0:21:35 > 0:21:40I'm really gutted I can't cook for Michel. I thought I could do really well in this competition.
0:21:42 > 0:21:47I made a few mistakes and I'm paying for them, that's all.
0:21:53 > 0:21:59You go to cook for Michel. He is expecting some talented chefs.
0:21:59 > 0:22:02You need to step up your game.
0:22:04 > 0:22:09There are classics that should be part of every professional chef's repertoire.
0:22:09 > 0:22:13And Michel Roux Jr is looking for chefs who aspire to cook them
0:22:13 > 0:22:16at his two Michelin-star standard.
0:22:19 > 0:22:23For today's classic I'm going to cook a pochouse bourguignon.
0:22:23 > 0:22:26That is a freshwater fish stew from Burgundy.
0:22:26 > 0:22:32The pochouse bourguignon has been around as long as the bouillabaisse from Marseilles.
0:22:32 > 0:22:34It really is a French classic.
0:22:34 > 0:22:39First job is to prepare the fish. So here we have the pike,
0:22:39 > 0:22:42a beautiful freshwater fish
0:22:42 > 0:22:45that's got quite a reputation.
0:22:45 > 0:22:48A real predator of the rivers.
0:22:48 > 0:22:49The char.
0:22:51 > 0:22:54Freshwater fish have a lot of tiny bones
0:22:54 > 0:22:58and it's essential that the chefs remove all of them.
0:22:58 > 0:23:03I expect the chefs to work neatly and tidily, and to show off their knife skills.
0:23:03 > 0:23:06Beautifully filleted and beautifully portioned fish.
0:23:06 > 0:23:09So this is the perch - great fish!
0:23:09 > 0:23:12I remember as a nipper, fishing for these. Delicious!
0:23:14 > 0:23:16Now for the base of the stew,
0:23:16 > 0:23:20I'm going to add some onion and a few mushrooms.
0:23:23 > 0:23:26I'm going to use a little bit of this smoked bacon.
0:23:26 > 0:23:28This is all classical Burgundian flavours.
0:23:31 > 0:23:37Next ingredient, the bouquet garni, of celery, parsley, thyme, a bay leaf,
0:23:37 > 0:23:41and leek, tied up in a little bundle to give all the wonderful flavours.
0:23:41 > 0:23:44That goes in the pan.
0:23:44 > 0:23:47Once the vegetables have softened and sweated down,
0:23:47 > 0:23:51we're going to add to it the trimmings of the fish
0:23:51 > 0:23:54and all of that is going to give a great depth of flavour.
0:23:55 > 0:23:58Now's the time to add the brandy.
0:23:59 > 0:24:02This is called "deglacer" in French.
0:24:02 > 0:24:04"Deglacer" means to deglaze,
0:24:04 > 0:24:08to pick up all the sugars that have stuck to the bottom of the pan.
0:24:08 > 0:24:10That is the secret to great taste and flavour.
0:24:10 > 0:24:14The white wine, so in that goes.
0:24:18 > 0:24:22Just a little top up of water.
0:24:22 > 0:24:26If there's too much liquid, it's going to be a wishy-washy fish stew,
0:24:26 > 0:24:28which is not what we want.
0:24:28 > 0:24:32This then comes to the boil and then it will simmer for about 15 minutes.
0:24:36 > 0:24:40Now I'm preparing the garnish to go with this fish stew.
0:24:42 > 0:24:44Onions, some mushrooms.
0:24:44 > 0:24:47They just go straight in. Lardons.
0:24:49 > 0:24:51One more little garnish - croutons.
0:24:51 > 0:24:55Rub them with garlic, put a little drizzle of olive oil and bake them in the oven.
0:24:59 > 0:25:03Next step is to pass this base through a fine sieve
0:25:03 > 0:25:06to extract all the flavours.
0:25:12 > 0:25:17The soup has got to be like an off-white colour, not brown.
0:25:20 > 0:25:22Mm!
0:25:22 > 0:25:25Oh, you can taste the wine. You can taste the bacon, the mushroom,
0:25:25 > 0:25:28but, most importantly, you can taste the fish.
0:25:29 > 0:25:33And all that's left to do now is to pan-fry the fish.
0:25:33 > 0:25:37Very, very important not to overcook it.
0:25:37 > 0:25:40And not too much colour. A nice crisp skin is perfect.
0:25:42 > 0:25:46This is all about refinement and attention to detail.
0:25:46 > 0:25:50It should be little morsels, so the diner can enjoy a spoonful of fish
0:25:50 > 0:25:53with the stew.
0:25:53 > 0:25:56The fish is now cooked. It's got a lovely colour on the skin.
0:25:56 > 0:25:58And that's it! We can dress.
0:26:22 > 0:26:25There we have it, the pochouse bourguignon,
0:26:25 > 0:26:27a Burgundian freshwater fish stew.
0:26:35 > 0:26:40I really hope our chefs are going to do this recipe justice.
0:26:52 > 0:26:55Feels good to have the jacket on, finally.
0:26:55 > 0:26:57First test is over, but it's still the beginning.
0:26:58 > 0:27:02I've always wished to be one of those chefs cooking for Michel Roux.
0:27:02 > 0:27:05I have the opportunity so, hopefully, I won't let him down.
0:27:07 > 0:27:10If we thought Monica was tough, it's going to be a whole new league.
0:27:10 > 0:27:11Chef Michel's looking for perfection.
0:27:11 > 0:27:16If there's anything in there that bothers me, it will bother him more.
0:27:42 > 0:27:47Gregg and Monica told me that there were highs and lows in the Skills Test. Well...
0:27:47 > 0:27:50You wanted to cook for me, now's your chance to impress.
0:27:53 > 0:27:56I want you to cook a pochouse bourguignon.
0:27:58 > 0:28:02You have got one hour to reproduce this wonderful Burgundian fish stew.
0:28:04 > 0:28:06Off you go!
0:28:23 > 0:28:27I've been cooking classic dishes forever since I'm a chef,
0:28:27 > 0:28:31so cooking just a classic dish is not going to scare me at all.
0:28:31 > 0:28:33Actually, I feel very confident about it.
0:28:40 > 0:28:42- Hello, Georges. - Hello, Chef. How are you?
0:28:42 > 0:28:45- You've got a bit of an accent there. - I have. I'm French, actually.
0:28:45 > 0:28:47- You're French?! - From Burgundy, actually.
0:28:47 > 0:28:52- So...- But I've never seen this dish before. Beef bourguignon, yes.
0:28:52 > 0:28:55- I've seen it, but... - Are you sure you're from Burgundy?
0:28:55 > 0:28:57I am sure! Kind of sure, yes.
0:28:57 > 0:29:00- Kind of sure?- Now I am!
0:29:00 > 0:29:04- Have you come across freshwater fish though before?- Yeah, pike, perch.
0:29:04 > 0:29:08- Yeah.- Carp. Cos my dad used to fish a lot, actually, so...
0:29:08 > 0:29:12Yeah, me, too. Georges, good luck with this pochouse bourgiugnon.
0:29:12 > 0:29:16- Your native country calls you. - Thank you very much!
0:29:20 > 0:29:25Georges has used up the entire bottle of white wine to make his fish stew.
0:29:25 > 0:29:28It may be just so winey that it's inedible.
0:29:35 > 0:29:38You have had 18 minutes, Chefs.
0:29:42 > 0:29:44I'm feeling nervous.
0:29:44 > 0:29:47You know, it's a big day, but there's a lot at stake,
0:29:47 > 0:29:52so I've just got to concentrate, keep my head down, just do what I do best.
0:29:59 > 0:30:02Aaron, you've seen the recipe. Do you understand it?
0:30:02 > 0:30:05Yeah, I do, yeah. Yeah, I think I do. Read it, piece by piece.
0:30:05 > 0:30:11- Just going to put it together. I've not done it before, so see how it goes.- Are you classically trained?
0:30:11 > 0:30:14- No, I'm not, no.- You look a bit younger than the others here.
0:30:14 > 0:30:19- How many years' experience have you got?- I started cooking as a pot wash when I was young, 14.
0:30:19 > 0:30:23And just sort of worked my way up. Moved to London when I was 17 and I've been here since.
0:30:23 > 0:30:28- What are you doing now? What style of food are you cooking?- I work in a restaurant doing Italian food.
0:30:28 > 0:30:32It's a Michelin-star kitchen, so I hope that could work in my favour.
0:30:32 > 0:30:35- Well, it should! - Yeah, definitely, definitely.
0:30:35 > 0:30:36Good.
0:30:38 > 0:30:42Aaron has only used a tiny splash of white wine in his fish stew.
0:30:42 > 0:30:46It's supposed to have a good glug. It may not even taste of wine!
0:30:49 > 0:30:5130 minutes. Halfway.
0:30:55 > 0:30:59Definitely aspire to be cooking at the same level as Michel -
0:30:59 > 0:31:02the highest level I could possibly push myself to get to.
0:31:02 > 0:31:05I want to be the best that I can be.
0:31:09 > 0:31:12Hi, Martin. Do you understand this recipe?
0:31:12 > 0:31:17- Not really, but I'm going to try my best.- Not really, but you're going to soldier on?- Yes.
0:31:17 > 0:31:20- What's your background? - My background is usually hotels.
0:31:20 > 0:31:24Started in a long time ago and then left the business for a few years.
0:31:24 > 0:31:29Then got back into it only recently, actually, three or four years ago.
0:31:29 > 0:31:33- Doing fine dining since then.- So you went out of catering completely?- Yes.
0:31:33 > 0:31:36- Why?- I was just too young, too silly.
0:31:36 > 0:31:41All my friends were out partying and I wasn't. Then realised what a stupid mistake I'd made.
0:31:41 > 0:31:43Cos I love what I do, so had to come back.
0:31:43 > 0:31:47Why MasterChef? I mean, because it's pretty stressful.
0:31:47 > 0:31:51I wanted to see how good I am. See how good I stand up against the competition
0:31:51 > 0:31:54for the rest of the country and see if I can do myself proud.
0:31:58 > 0:32:00Martin's struggling.
0:32:00 > 0:32:04You can see just by the way he's working, this is really pushing him.
0:32:14 > 0:32:16Being quite classically trained as a youngster,
0:32:16 > 0:32:19I'm quite confident in tackling something like Chef Michel's classical recipes.
0:32:19 > 0:32:23So, hopefully, I'll be able to pull it off.
0:32:27 > 0:32:28- Hi, Alec.- Hi, Chef.
0:32:28 > 0:32:33- Have you worked with freshwater fish? - Worked with a lot of trout, not so much pike.
0:32:33 > 0:32:37But worked with a lot of fish in my time, so, hopefully, be able to do it some justice.
0:32:37 > 0:32:41- What position are you holding down now?- I'm head chef at the moment.- And where?- In Lincoln.
0:32:41 > 0:32:46- In a hotel. 115 bedroom. - Oh, wow! That's not bad.
0:32:46 > 0:32:49We have a small fine-dining restaurant, also banqueting, room service, bar.
0:32:49 > 0:32:53So it's quite a big operation. Big challenge. That's what I enjoy.
0:32:53 > 0:32:57Do you think with your background and your years of experience, you can go far?
0:32:57 > 0:33:00I'd like to think so, but there's some fantastic chefs in this room.
0:33:00 > 0:33:03So all it takes is a little mistake,
0:33:03 > 0:33:06it could knock me out but, hopefully, I'll have none of them.
0:33:08 > 0:33:11I think Alec has understood the recipe to a T!
0:33:11 > 0:33:14He's not even got a bead of sweat on his brow.
0:33:14 > 0:33:17I Just hope it tastes as good as he is working.
0:33:19 > 0:33:24Final seven minutes. Think about cooking your fish. Now's the time. Come on!
0:33:31 > 0:33:33Taste, taste, taste! Come on!
0:33:42 > 0:33:44That's it! Time's up. Finis!
0:33:58 > 0:34:01I asked you to cook a pochouse bourguignon,
0:34:01 > 0:34:04that's a Burgundian fish stew.
0:34:04 > 0:34:07It should be served in a bowl, the croutons should be thin,
0:34:07 > 0:34:13the soup should have the lovely, delicate flavour of the freshwater fish
0:34:13 > 0:34:15and not overpowered by the smoked bacon.
0:34:15 > 0:34:20And the fish, little morsels. It should be delicate and well cooked.
0:34:31 > 0:34:33First off, Alec.
0:34:40 > 0:34:42First thing...
0:34:42 > 0:34:45It's on a plate! It should be a bowl.
0:34:45 > 0:34:49Therefore there's just a token amount of the broth.
0:34:49 > 0:34:52It should be swimming in it!
0:35:00 > 0:35:03The fish is well cooked, got a lovely colour.
0:35:03 > 0:35:05The croutons, as well, are delicious. The bacon is lovely.
0:35:05 > 0:35:10Everything is cut to the millimetre. It shows a lot of precision.
0:35:11 > 0:35:14The broth is delicious!
0:35:14 > 0:35:18You can taste the fish, a little hint of smoked bacon in there.
0:35:18 > 0:35:21All the flavours are there. Why, oh why did you not put it in a bowl?
0:35:23 > 0:35:24Aagh!
0:35:24 > 0:35:25Annoying!
0:35:25 > 0:35:28Very, very annoying.
0:35:29 > 0:35:32A bit disappointed. Made a silly mistake by putting it on a plate.
0:35:32 > 0:35:36Absolutely foolish, really. It was a fish stew,
0:35:36 > 0:35:38and it didn't have that fish stew element to it.
0:35:38 > 0:35:40Martin, your turn.
0:35:50 > 0:35:53Served in a bowl, as it should be.
0:35:53 > 0:35:56You've got a little bit of height with croutons.
0:35:56 > 0:35:58Little onions poking up like that.
0:35:58 > 0:36:01- They look smart. It's presented how- I- would present it.
0:36:12 > 0:36:15Fish bone in the perch. I got one. Shouldn't happen.
0:36:17 > 0:36:20You've left the rind on the bacon and it's really chewy.
0:36:20 > 0:36:23And it's not been cut properly. It's not lardons.
0:36:23 > 0:36:25It's big pieces, small pieces.
0:36:25 > 0:36:28It's not right.
0:36:28 > 0:36:30The broth is a little bit too thin.
0:36:30 > 0:36:32Bit wishy-washy.
0:36:32 > 0:36:36You have presented to me a very elegant pochouse,
0:36:36 > 0:36:38but there are errors here.
0:36:40 > 0:36:43I don't like mistakes and today I had a couple.
0:36:43 > 0:36:47I'm not happy about that, so it could have been a lot better.
0:36:47 > 0:36:50Aaron, your turn.
0:36:57 > 0:37:00Visually, it's not the best. It's not pleasing to the eye.
0:37:01 > 0:37:04That broth looks terribly thick.
0:37:04 > 0:37:07The lardons, I think there are too many on the plate there.
0:37:07 > 0:37:10There should be just a few.
0:37:10 > 0:37:12Did you put mushrooms?
0:37:12 > 0:37:15- No.- Well, there should be.
0:37:20 > 0:37:25Fish is well cooked. The onions are nice as well. They've got a bit of colour on them.
0:37:25 > 0:37:28The crouton is delicious! Rubbed with a little bit of garlic.
0:37:28 > 0:37:31It's got oil on it. It's yummy.
0:37:32 > 0:37:37But the broth itself is too thick and far too much seasoning.
0:37:37 > 0:37:38It's overpowering.
0:37:42 > 0:37:45I've not actually done a classic dish like that at all,
0:37:45 > 0:37:48so for a first time I think I interpreted it very well.
0:37:48 > 0:37:53It's something to learn from and make sure in the next challenge everything's spot on.
0:37:53 > 0:37:54Georges, now for you.
0:38:03 > 0:38:07It's served in a bowl, as it should be and there's plenty of that broth.
0:38:07 > 0:38:10The lardons are too big!
0:38:10 > 0:38:12They look uncouth.
0:38:12 > 0:38:15Remember, we're looking for elegance and finesse.
0:38:22 > 0:38:25The fish is well cooked, well seasoned.
0:38:25 > 0:38:29The onions are well cooked, golden on the outside with a bit of a crunch.
0:38:29 > 0:38:32Your croutons are bland.
0:38:32 > 0:38:34They should have a nice colour to them.
0:38:34 > 0:38:39You didn't put any mushrooms in there as well. I mean, guys, "bourguignon"!
0:38:39 > 0:38:41Classically trained or not,
0:38:41 > 0:38:45lardons, onions, mushrooms.
0:38:45 > 0:38:47They scream out at you, don't they, eh?
0:38:49 > 0:38:53Georges, your broth is too thin
0:38:53 > 0:38:54and wishy-washy.
0:38:54 > 0:38:57I noticed that you put a full bottle of wine in
0:38:57 > 0:39:01and I think you've added a lot of water into it to compensate.
0:39:01 > 0:39:02Too much.
0:39:02 > 0:39:05It's now almost tasteless.
0:39:07 > 0:39:09It's not a bad attempt, but it's not refined.
0:39:09 > 0:39:12And refinement is what I was looking for.
0:39:14 > 0:39:18Still disappointed to make silly mistakes, of course.
0:39:18 > 0:39:21Cooking from somebody like Michel Roux, he spots everything
0:39:21 > 0:39:25and doesn't let go, but it's mistakes I won't make again.
0:39:35 > 0:39:38Now, you cook your own classic dish.
0:39:41 > 0:39:46One hour. After this, one of you will be leaving us.
0:39:46 > 0:39:48Off you go.
0:40:11 > 0:40:15At my restaurant, I cook simple French classics,
0:40:15 > 0:40:17but we elevate them a little bit.
0:40:17 > 0:40:20So, hopefully, Michel will appreciate that.
0:40:26 > 0:40:28- Hi, Georges.- Hello. - What are you cooking for us?
0:40:28 > 0:40:32Loin of lamb with herb-crusted sweetbreads,
0:40:32 > 0:40:36crispy cabbage, celeriac puree and a redcurrant sauce.
0:40:36 > 0:40:39So why this dish, Georges?
0:40:39 > 0:40:43It's something close to my heart, cos where I come from in France,
0:40:43 > 0:40:48we eat loads of offal. It's a take on what my mum used to cook before.
0:40:48 > 0:40:51- What did you do before you were a chef?- I was a policeman.
0:40:51 > 0:40:53A policeman in Paris.
0:40:53 > 0:40:56- A nice one!- And how much would it cost to get me off a speeding fine?
0:40:56 > 0:41:00A lot, I'm afraid. A place in the quarter.
0:41:00 > 0:41:02THEY LAUGH
0:41:02 > 0:41:03I like him!
0:41:05 > 0:41:08Georges' dish sounds quite simple,
0:41:08 > 0:41:11but actually he's picking ingredients that I absolutely adore.
0:41:11 > 0:41:15If it's cooked properly, beautifully presented, it's got to be enough.
0:41:23 > 0:41:26First cooked this dish about three or four months ago.
0:41:26 > 0:41:28It's just making sure every minute detail is perfect.
0:41:28 > 0:41:32There's no second chance, really, to do it again.
0:41:38 > 0:41:40Alec, what's your classic recipe?
0:41:40 > 0:41:43My classic dish today is a take on paella.
0:41:43 > 0:41:47Isn't it dangerous to take a dish that everybody loves and mess around with it?
0:41:47 > 0:41:51When you eat it, when all the components are combined, you'll think you're eating a paella,
0:41:51 > 0:41:54but the way it's presented, it's totally different.
0:41:54 > 0:41:56So, hopefully, a bit of a surprise will bring back memories
0:41:56 > 0:41:59of sitting on a beach in Spain, enjoying that big pan of paella.
0:41:59 > 0:42:02What was food like growing up? What was the kitchen like?
0:42:02 > 0:42:05I've got three brothers, three sisters, so it's a big, big family.
0:42:05 > 0:42:07The main attraction for us was on a Sunday lunch.
0:42:07 > 0:42:10All sit down together, big table full of food.
0:42:10 > 0:42:13That's why this dish is part of it. I love the way the Spanish eat.
0:42:13 > 0:42:17They put the big pan in the middle of the table. All the family dig in.
0:42:17 > 0:42:20That's what it's all about for me. This is just my little take on it.
0:42:23 > 0:42:29Pfff! Alec has got a dehydrator, a blender, a smoking gun, a blowtorch!
0:42:29 > 0:42:31Every piece of kit possible.
0:42:31 > 0:42:36I just hope it's all worth it. He's throwing everything at this dish.
0:42:37 > 0:42:39You're halfway. 30 minutes left.
0:42:44 > 0:42:47I'd love to be Michelin-star standard, definitely.
0:42:47 > 0:42:51I can't see myself settling for anything less.
0:42:51 > 0:42:54I want perfection. I've just got to work hard and get there.
0:42:57 > 0:43:00- What are you making that's going to get you a quarter-final place?- Lobster ravioli...
0:43:00 > 0:43:03with lemon and ginger, a tomato consomme, pea puree
0:43:03 > 0:43:06and a little fricassee of peas, broad beans and tomato concasse.
0:43:06 > 0:43:10You have got a lot of techniques there, a lot going on.
0:43:10 > 0:43:15Yeah, there's a lot that can go wrong but, hopefully, the comments in the last round,
0:43:15 > 0:43:19I can take them on board, get the seasoning right, the presentation nice and just go from there, really.
0:43:19 > 0:43:22- Food is your passion, obviously. - Definitely, yeah.
0:43:22 > 0:43:27- Any other hobbies? - I do magic, every now and then. I've done it for a few years.
0:43:27 > 0:43:31So I go out on the weekends with friends and do some street magic, if you like.
0:43:31 > 0:43:33Yeah, it's fun. I like it.
0:43:33 > 0:43:37That is absolutely fantastic! So you're going to pull it out the hat today, Aaron?
0:43:37 > 0:43:39I'm going to pull it out the hat, yeah.
0:43:41 > 0:43:45I absolutely love the sound of Aaron's dish.
0:43:45 > 0:43:48Aaron had issues with his seasoning and his presentation in my round.
0:43:48 > 0:43:51He's got to get it right this time.
0:43:56 > 0:43:59For my classic dish I'm doing a very technical dish.
0:43:59 > 0:44:03It's risky, but I think it's a risk worth taking, if it pulls off.
0:44:07 > 0:44:10- Martin, what are you making? - Basically, making my own take
0:44:10 > 0:44:13on the flavours of Black Forest gateau.
0:44:13 > 0:44:17It's based on a chocolate mousse and an Italian meringue flavoured with kirsch.
0:44:17 > 0:44:21Biscottis mixed with pistachios for texture.
0:44:21 > 0:44:24And a little bit of this here - that's cherry creme fraiche.
0:44:24 > 0:44:27It's just more vibrant than double cream.
0:44:27 > 0:44:30- In the earlier round, you were a little bit lost with the fish.- Yeah, that's true.
0:44:30 > 0:44:35- You love working in pastry. - Yeah.- So this is playing to your strengths?- Definitely.
0:44:35 > 0:44:39- OK, you're the only one in the room doing dessert. I look forward to it. - Thank you. Thank you very much.
0:44:41 > 0:44:44Martin said he loves pastry work and it's his forte.
0:44:44 > 0:44:47So now's the time to prove it and book his place in the next round.
0:44:49 > 0:44:52Chefs, last ten minutes!
0:45:05 > 0:45:07You have got just two minutes.
0:45:13 > 0:45:15Oooh!
0:45:29 > 0:45:30Right, that's it! Time's up.
0:45:36 > 0:45:41Alec, I saw the accident. Carry on working, but you're on borrowed time.
0:45:55 > 0:45:59Alec has made his interpretation of chicken and squid paella,
0:45:59 > 0:46:02with paprika-flavoured fondant potatoes,
0:46:02 > 0:46:06wilted spinach and balsamic dressing,
0:46:06 > 0:46:10and a chorizo and saffron risotto served on the side.
0:46:12 > 0:46:14First off, we saw you had a bit of an issue
0:46:14 > 0:46:18with the squeezy bottle and some anchovy, olive and squid ink puree.
0:46:18 > 0:46:22- On the second plate, you didn't put it on.- I didn't want to risk it going all over the plate again.- OK.
0:46:22 > 0:46:26Visually, I'm not keen on it.
0:46:27 > 0:46:29I don't think it's doing
0:46:29 > 0:46:34the great classic paella dish a favour. For me, it's confused.
0:46:44 > 0:46:47That squid is so well cooked. It's lovely.
0:46:47 > 0:46:51Those potatoes are buttery and soft. I love picking up the chicken with balsamic vinegar.
0:46:51 > 0:46:54I like the rice as well with saffron running through it.
0:46:54 > 0:46:59I like it, but I feel like I'm at a buffet, taking little bits off the plate.
0:46:59 > 0:47:01It's... It's bitty.
0:47:01 > 0:47:06It's little morsels which are very well cooked and well done.
0:47:06 > 0:47:08But it doesn't work completely as a dish.
0:47:08 > 0:47:12And I tell you one thing that is missing...is that.
0:47:15 > 0:47:18I feel absolutely gutted, really. Nightmare.
0:47:18 > 0:47:20Just a big disaster at the end.
0:47:20 > 0:47:24A big accident with the squeezy bottle. It's not come together today.
0:47:24 > 0:47:27So it might not be enough.
0:47:28 > 0:47:32Aaron's classic is lobster, ginger and scallop mousse ravioli
0:47:32 > 0:47:34served on a pea puree,
0:47:34 > 0:47:37broad beans, pickled cucumber
0:47:37 > 0:47:41and tomato concasse with a tomato consomme.
0:47:42 > 0:47:44It's incredibly neat.
0:47:44 > 0:47:46And it looks very classy.
0:47:47 > 0:47:50It's the kind of starter dish that you would get
0:47:50 > 0:47:53in a high-end Italian restaurant.
0:48:02 > 0:48:04That is delicious, Aaron.
0:48:04 > 0:48:07I love the flavour profiles.
0:48:07 > 0:48:12The highs and lows of taste and of texture. Very clever cooking.
0:48:12 > 0:48:16The pasta is cooked perfectly. The filling is moist.
0:48:16 > 0:48:20It's sweet. It's got a little bit of bite from the lobster.
0:48:20 > 0:48:21Gosh!
0:48:23 > 0:48:25That's good. I like that.
0:48:27 > 0:48:30The lobster in there is perfectly cooked
0:48:30 > 0:48:34and it's sweet and it's got just the right amount of give.
0:48:34 > 0:48:36Your puree is silky smooth.
0:48:36 > 0:48:40Oh! Amazingly well-cooked, beautifully presented dish.
0:48:40 > 0:48:41Absolutely!
0:48:43 > 0:48:45When both of the judges give you praise like that,
0:48:45 > 0:48:50it's like a massive pat on the back. It's unbelievable, it really is.
0:48:50 > 0:48:52And I smashed it, I think.
0:48:55 > 0:48:59Georges has made loin of lamb with herb-crusted sweetbreads
0:48:59 > 0:49:03on a bed of crispy cabbage and celeriac puree
0:49:03 > 0:49:07with mustard frills and a redcurrant and raspberry vinegar sauce.
0:49:09 > 0:49:11It's very, very simple.
0:49:11 > 0:49:14There really isn't much on this plate.
0:49:14 > 0:49:18I really like it. I love that style. I think it smacks of confidence.
0:49:18 > 0:49:20Thank you.
0:49:26 > 0:49:30For me and for most Frenchmen, that lamb is a bit overcooked.
0:49:30 > 0:49:33It should be a little bit more pink.
0:49:33 > 0:49:35The celeriac puree is nice and smooth.
0:49:35 > 0:49:37It's delicious.
0:49:37 > 0:49:40Cabbage, I'm not so keen on.
0:49:40 > 0:49:44It's almost verging on burnt and it's got that caramelised taste,
0:49:44 > 0:49:46which is borderline bitter.
0:49:48 > 0:49:50Seasoning, bang on.
0:49:50 > 0:49:52Cooking-wise, a couple of mistakes here.
0:49:54 > 0:49:57That sweetbread with the zing of herbs
0:49:57 > 0:50:02picked up with a sweet sauce, tasting slightly of raspberry is just lovely.
0:50:04 > 0:50:07But I would also like the lamb a little less cooked.
0:50:07 > 0:50:10I'd also prefer my cabbage not to have burnt bits.
0:50:10 > 0:50:15Apart from that, I think it's absolutely, absolutely lovely.
0:50:17 > 0:50:21I'm kicking myself quite a lot for that little bit of cabbage.
0:50:21 > 0:50:24Cos that shouldn't happen, it just shouldn't.
0:50:24 > 0:50:27That could be very costly, actually.
0:50:29 > 0:50:33Martin has made his version of Black Forest gateau -
0:50:33 > 0:50:36a dark chocolate mousse with kirsch-flavoured meringue
0:50:36 > 0:50:38on a biscotti and pistachio base,
0:50:38 > 0:50:41topped with popping candy and cherry sherbet
0:50:41 > 0:50:44and served with pistachio praline,
0:50:44 > 0:50:47cherry creme fraiche and edible pansies.
0:50:49 > 0:50:51I absolutely love that.
0:50:51 > 0:50:56That's just the prettiest little thing ever. I'm a big pud fan.
0:50:56 > 0:50:59It looks absolutely delightful.
0:51:07 > 0:51:09Gor! Mate, that is fantastic!
0:51:09 > 0:51:12I've got a cherry there flavoured with a bit of booze,
0:51:12 > 0:51:15just emphasising the cherry's natural flavour.
0:51:15 > 0:51:18Then when you dip into this great big, thick chocolate,
0:51:18 > 0:51:22biscuity at the bottom, you are picking up the flavours of a Black Forest gateau.
0:51:22 > 0:51:24Mate, that is plate-lickingly wonderful.
0:51:24 > 0:51:30I haven't got a single comment other than to say that is just superb from start to finish.
0:51:30 > 0:51:32Right, my turn!
0:51:32 > 0:51:36The chocolate mousse is delicious. It's smooth, it's light.
0:51:36 > 0:51:40Your meringue filling in the middle there is a little bit too soft.
0:51:40 > 0:51:43That's why it's seeping on the edge there.
0:51:43 > 0:51:46But it tastes great!
0:51:46 > 0:51:50Your biscotti biscuit base at the bottom is a little too thick.
0:51:50 > 0:51:55Yeah, two tiny errors away from being, for me, a perfect dessert.
0:51:58 > 0:52:02One of the biggest pastry chefs in the world just told me that my dish was almost perfect.
0:52:02 > 0:52:06I don't know how much more of a confidence boost you can get.
0:52:06 > 0:52:08So, yeah, massive, massive.
0:52:17 > 0:52:21Great cooking. Very good! Each and every one of you
0:52:21 > 0:52:23can be very proud of yourselves today.
0:52:23 > 0:52:26Thank you. Off you go.
0:52:51 > 0:52:54Some of that was fantastic. That is four solidly good chefs.
0:52:54 > 0:52:57Precise, lots of skills. Just what I wanted to see.
0:52:57 > 0:53:01And it's very sad because one of them will be leaving us.
0:53:01 > 0:53:06You don't have to be Sherlock Holmes to work out which one was my favourite dish!
0:53:06 > 0:53:08Martin's dessert was fantastic.
0:53:08 > 0:53:11I questioned the wisdom of deconstructing a Black Forest gateau
0:53:11 > 0:53:15but he had all the flavours of a Black Forest gateau, plus.
0:53:15 > 0:53:19He made a couple of mistakes with his fish stew. Bacon rind and fish bones.
0:53:19 > 0:53:22But, for me, his dessert was a triumph.
0:53:22 > 0:53:26So beautiful it could have been in any fine-dining,
0:53:26 > 0:53:29Michelin-starred restaurant.
0:53:29 > 0:53:34You haven't seen my full potential yet. I've got loads more cards up my sleeve.
0:53:34 > 0:53:36So, hopefully, I get that chance.
0:53:36 > 0:53:40For me, the best dish today was Aaron's. I loved that ravioli.
0:53:40 > 0:53:43It was a perfect pasta dough.
0:53:43 > 0:53:47The lobster was cooked beautifully. It was well seasoned.
0:53:47 > 0:53:51Beautifully presented. It had elegance. It had everything!
0:53:51 > 0:53:53The vegetables, cooked to perfection.
0:53:53 > 0:53:58Very well-made consomme. Very well-made puree. It really was quite wonderful.
0:53:58 > 0:54:01Aaron needed to have a good round because cooking my classic,
0:54:01 > 0:54:04it was not the best.
0:54:04 > 0:54:07The fish broth was more of a puree and heavily, heavily seasoned.
0:54:07 > 0:54:12He did, however, have the best croutons. I'd have had a mountain of the croutons. They were delicious!
0:54:12 > 0:54:15Personally, I think I've done enough.
0:54:15 > 0:54:17There's a lot of techniques in there and skill,
0:54:17 > 0:54:20so I hope that's enough for me to go through.
0:54:20 > 0:54:21Now...
0:54:21 > 0:54:25we're left with Georges
0:54:25 > 0:54:27or Alec?
0:54:27 > 0:54:31In my round, Georges cooked the fish perfectly and seasoned it beautifully,
0:54:31 > 0:54:34but the broth was just insipid and wishy-washy,
0:54:34 > 0:54:38and it just looked cumbersome and not refined.
0:54:38 > 0:54:43I really liked Georges' lamb dish. The sweetbreads on top of lamb with a sweet sauce
0:54:43 > 0:54:47I thought was absolutely lovely, BUT I would have preferred my lamb pinker
0:54:47 > 0:54:50and there were burnt, brown bits of cabbage.
0:54:50 > 0:54:55When you only have three or four ingredients on a plate, it has to be bang on.
0:54:55 > 0:54:57And I feel that's where it's let him down slightly.
0:54:57 > 0:55:02When you do something you shouldn't and you know you can do much better,
0:55:02 > 0:55:04there's nothing worse, I think.
0:55:04 > 0:55:07Alec can obviously cook very well.
0:55:07 > 0:55:11His chicken was well cooked. The squid was absolutely perfect.
0:55:11 > 0:55:14But he tried to take a paella apart
0:55:14 > 0:55:17and put extra things in, like fondant potatoes.
0:55:17 > 0:55:20And if the rice comes up to you in a jar,
0:55:20 > 0:55:23you know that something's gone wrong!
0:55:23 > 0:55:25What was he like with your classic dish?
0:55:25 > 0:55:31Alec excelled in my classic dish. It was absolutely delicious.
0:55:31 > 0:55:34Not fault free. The biggest mistake he made was,
0:55:34 > 0:55:38rather than putting it in a bowl, he plate it on a plate!
0:55:39 > 0:55:44I just hope that I've done enough today for Chef Michel and Gregg to put me through to the next round.
0:55:44 > 0:55:49But there's only so many chances you can have, so maybe that's my chance gone.
0:55:54 > 0:55:57Which one of those two would we want to see cook again?
0:55:57 > 0:56:00Alec is a little bit daring for his own good.
0:56:00 > 0:56:02Georges maybe not daring enough.
0:56:02 > 0:56:05- Interesting, isn't it?- Mmm.
0:56:22 > 0:56:24The chef leaving us is...
0:56:30 > 0:56:32Georges.
0:56:33 > 0:56:34Thank you.
0:56:47 > 0:56:49It was amazing, amazing experience.
0:56:51 > 0:56:53I don't feel I should be sad from today.
0:56:53 > 0:56:55I'm quite proud.
0:56:55 > 0:56:58It was a good day.
0:56:58 > 0:57:00- Cheers, mate.- Well done.- Excellent.
0:57:01 > 0:57:04Yeah, I'm feeling so great. Happy and...
0:57:05 > 0:57:07It's a massive weight, you know, off my shoulders.
0:57:07 > 0:57:11Just to know that you're through to the quarter-final is unbelievable.
0:57:12 > 0:57:14I, honestly, thought I was going home then.
0:57:14 > 0:57:17That one mistake I thought was big enough to cost me.
0:57:17 > 0:57:20Thank God it didn't! I can't wait to get cooking in the next round.
0:57:21 > 0:57:25Utter joy right now, but also dread thinking about what I have to do next.
0:57:25 > 0:57:28It's just going to get harder every day.
0:57:28 > 0:57:32So, yeah, I'm ready to do it. I'm ready for it.
0:57:39 > 0:57:43Tomorrow night, Martin, Aaron and Alec
0:57:43 > 0:57:46will join three other heat winners in the quarter-final.
0:57:48 > 0:57:51The chefs can't play safe. It's got to be magnificent.
0:57:52 > 0:57:55It's got to be inspiring, otherwise, they're out!
0:57:56 > 0:57:59Only the best will go on to cook for the critics,
0:57:59 > 0:58:03in a bid for a coveted semi-final place.
0:58:03 > 0:58:05- I don't like it!- Wild pickings!
0:58:05 > 0:58:09If I wanted to take a bite out of the hedgerows, I would have done so by now.
0:58:09 > 0:58:11It's a calamity, even without tasting it!
0:58:38 > 0:58:39Subtitles by Red Bee Media Ltd