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 > 0:00:15- One lamb, two fish.- Oui!
0:00:15 > 0:00:18Now he, Gregg Wallace and Monica Galetti
0:00:18 > 0:00:22are on the hunt for Britain's next culinary superstar.
0:00:23 > 0:00:27A professional with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:37 > 0:00:42These six chefs have made it to today's quarter-final.
0:00:47 > 0:00:49It's a huge day today.
0:00:49 > 0:00:52I feel ready for it. A little bit nervous,
0:00:52 > 0:00:54but if we weren't nervous, there's something wrong.
0:00:54 > 0:00:57I do believe that the pressure's going to get greater.
0:00:57 > 0:01:01But if it's good enough, hopefully I'll reach the semi-finals.
0:01:01 > 0:01:03I'm not going home today.
0:01:03 > 0:01:08Well, I could be, but in my mind I'm determined I'm not going home today.
0:01:09 > 0:01:12First, they must prove to Michel and Gregg
0:01:12 > 0:01:15they've got what it takes with a dish of their own invention.
0:01:17 > 0:01:21Only the best chefs will go on to showcase their food
0:01:21 > 0:01:24for some of the UK's toughest restaurant critics.
0:01:24 > 0:01:28Quotation marks, it's the MasterChef Pro "danger sign".
0:01:28 > 0:01:31Terrible things have been done inside quotation marks on this show!
0:01:45 > 0:01:48You talented six are now quarter-finalists.
0:01:49 > 0:01:53And we expect you to cook like quarter-finalists.
0:01:53 > 0:01:56We are going to give you an invention test.
0:01:56 > 0:02:00One hour to make one outstanding dish.
0:02:01 > 0:02:05At the end of this, two of you will be leaving the competition.
0:02:08 > 0:02:11Just look what we've got here.
0:02:11 > 0:02:14Beautiful glistening fresh fish.
0:02:14 > 0:02:15Perfectly aged meat.
0:02:15 > 0:02:17And the best fruit and veg.
0:02:18 > 0:02:22Use your imagination and use your flair.
0:02:23 > 0:02:26We'll give you ten minutes to come and choose your ingredients.
0:02:26 > 0:02:28Up you come.
0:02:37 > 0:02:39There's loads of ingredients to choose from.
0:02:39 > 0:02:42I'm just going with my gut at the minute, trying to take it all in.
0:02:47 > 0:02:49A little bit blank just now.
0:02:49 > 0:02:50I'll come up with something.
0:02:50 > 0:02:52Just not sure what yet!
0:02:53 > 0:02:55Right. You've had five minutes.
0:02:57 > 0:02:59Got a little plan in my head. I think I'm about there.
0:02:59 > 0:03:02Hopefully it'll be the one to get me through to the next round.
0:03:06 > 0:03:08You have one more minute to make your mind up.
0:03:16 > 0:03:20You've got your ingredients. You know what's demanded of you.
0:03:20 > 0:03:23One hour. Off you go.
0:03:32 > 0:03:37Thomas, a 26-year-old head chef of a London gastro-pub.
0:03:38 > 0:03:40And his food is good and it's tasty.
0:03:41 > 0:03:44But he needs to prove that he can make his food more elegant.
0:03:49 > 0:03:54The food that I've produced so far, I wouldn't say it's up with the finest of fine-dining restaurants.
0:03:54 > 0:03:59It's up to me now to make sure that it is fine-dining food
0:03:59 > 0:04:02that the likes of Michel Roux Jr expect in this competition.
0:04:04 > 0:04:06- Hi, Thomas.- Hi, Chef. - What are you cooking?
0:04:06 > 0:04:08I'm doing a nice little pan-fried trout
0:04:08 > 0:04:13on a bed of summer beets, turnips, some violet artichokes.
0:04:13 > 0:04:16I'm hoping to improve on the last round with my classic dish.
0:04:16 > 0:04:19I've taken on board what you guys said about presentation.
0:04:19 > 0:04:23So I'm going to work on that. Make it look like something that belongs in one of your restaurants.
0:04:23 > 0:04:27- I like everything I'm hearing from you.- I hope I can deliver.- Me, too!
0:04:31 > 0:04:34Thomas is doing trout. I love trout. It's a delicate, elegant dish.
0:04:36 > 0:04:40I think Thomas has picked the right ingredients to prove to us that he has got finesse.
0:04:47 > 0:04:4820 minutes have gone.
0:04:52 > 0:04:55Michael is a 28-year-old head chef from Lanark.
0:04:55 > 0:04:58He does good presentation, he's got skill.
0:04:58 > 0:05:01His food has not yet been 100 per cent perfect.
0:05:03 > 0:05:07And he's got to get rid of those nerves, cos they are going to ruin him.
0:05:07 > 0:05:10He needs to believe in himself.
0:05:10 > 0:05:12It's been quite tough.
0:05:12 > 0:05:14I'm feeling a lot more confident.
0:05:14 > 0:05:19I'm determined. I really do want the gold medal, yeah.
0:05:20 > 0:05:24- All right, Michael?- Yes, Chef. - What exactly are you cooking?
0:05:24 > 0:05:27I'm cooking a slow-roast partridge breast and a barigoule.
0:05:27 > 0:05:29A classic barigoule is with artichokes.
0:05:29 > 0:05:32Slightly soused or vinegared. Almost like a pickle.
0:05:32 > 0:05:36I'm not going to ask if you're nervous. I'll ask how bad the nerves are.
0:05:36 > 0:05:37No, they're good!
0:05:38 > 0:05:42I hope I can keep them calm and keep the confidence going.
0:05:42 > 0:05:43Really go for it.
0:05:46 > 0:05:51Michael has picked a partridge served with a traditional barigoule.
0:05:51 > 0:05:54For me, any game should be served with something sweet,
0:05:54 > 0:05:56not necessarily something sour.
0:05:58 > 0:06:00This, for me, is a bit of a gamble.
0:06:04 > 0:06:06Alec is a 30-year-old head chef.
0:06:07 > 0:06:11He's got talent, but some of his inventions are unusual.
0:06:11 > 0:06:13To say the least!
0:06:15 > 0:06:19He needs to rein it back in and deliver perfect cooking.
0:06:21 > 0:06:23I consider myself quite a creative chef.
0:06:23 > 0:06:26That's how I like my food to be. I like it to be fun, exciting.
0:06:26 > 0:06:29And if you can make it fun for the judges,
0:06:29 > 0:06:30hopefully it's a winning formula.
0:06:32 > 0:06:36- Alec, what are you cooking for us? - I'm doing a pan-fried fillet of pollock
0:06:36 > 0:06:38with a celeriac and lemon puree
0:06:38 > 0:06:44with crushed new potatoes and a fricassee of clams, girolles and baby turnips.
0:06:44 > 0:06:45You're not going to deconstruct it?
0:06:45 > 0:06:50No, it's going to be exactly what it says on the tin. A bit more the old traditional way!
0:06:50 > 0:06:52Traditional may be safer.
0:06:52 > 0:06:53Not too safe, I hope?
0:06:53 > 0:06:57Not safe at all. I'm quite confident in this and hopefully you'll like it as much as I do.
0:07:00 > 0:07:05Alec has chosen pollock, serving it with crushed new potatoes that he isn't going to peel.
0:07:05 > 0:07:07Bits of skin is just wrong!
0:07:09 > 0:07:10You're half way.
0:07:14 > 0:07:18Martin is a 29-year-old pastry chef from Scotland.
0:07:19 > 0:07:23His creation in the last round was just beautiful.
0:07:25 > 0:07:29But can he go further, just showing off his pastry skills?
0:07:32 > 0:07:36I'm coming off the back of the last round. The dish was near perfect.
0:07:36 > 0:07:39But it's all about the dish you cook today.
0:07:40 > 0:07:44- Martin, playing to your strengths? - Yeah, a little bit, yeah.
0:07:44 > 0:07:46I'm doing a banana cheesecake.
0:07:46 > 0:07:48Your Black Forest gateau wasn't your average Black Forest gateau!
0:07:48 > 0:07:53It's not going to be a traditional cheesecake. More of a banana mousse with a mascarpone flavour.
0:07:53 > 0:07:57- So it's slightly different. - After the dessert you gave me in the last round,
0:07:57 > 0:08:00my expectation now is dangerously high!
0:08:00 > 0:08:02You've got me frightened now!
0:08:06 > 0:08:09Martin is playing to his strengths. He loves pastry work.
0:08:10 > 0:08:15I'm expecting Martin to deliver Michelin-starred standard presentation dessert.
0:08:18 > 0:08:21Aaron is 21. He's a chef de partie in London.
0:08:22 > 0:08:26You think that young man is a real talent.
0:08:30 > 0:08:34Aaron is definitely talented, skilful. And he has that passion.
0:08:34 > 0:08:37But he has to reproduce that today.
0:08:39 > 0:08:43Being 21, it's a massive opportunity and a massive competition.
0:08:44 > 0:08:47I'm just going to concentrate on what I think works.
0:08:47 > 0:08:49Hopefully, the judges will think it's nice.
0:08:52 > 0:08:55- So what ingredients have you chosen? - All vegetarian today.
0:08:55 > 0:08:58I want it to be different. Take the average salad into a another dimension.
0:08:58 > 0:09:02- Hopefully, it'll be really nice. - I see you have egg yolk in there.
0:09:02 > 0:09:05I'm confiting these really slowly in oil to get a warm texture as well.
0:09:05 > 0:09:10I've got white onions. I've sweated them down, covered them with milk for a white onion puree.
0:09:10 > 0:09:11Are you making it up as you go along?
0:09:11 > 0:09:14I was a bit lost at first. A massive range of ingredients.
0:09:14 > 0:09:18Then I saw everyone was taking meat, so I wanted to take a different route.
0:09:18 > 0:09:19Hmm. Very brave.
0:09:19 > 0:09:22- I can't wait to try it. - Brilliant. Cheers, guys.
0:09:26 > 0:09:29Aaron has decided to serve us only vegetables,
0:09:29 > 0:09:32bar a little confit egg yolk.
0:09:32 > 0:09:35The egg yolk will be still runny so you can cut it open
0:09:35 > 0:09:37and it forms a kind of sauce.
0:09:38 > 0:09:41If anyone can present just vegetables and egg yolk properly,
0:09:41 > 0:09:43Aaron can.
0:09:46 > 0:09:4718 minutes left.
0:09:52 > 0:09:56Alan is a 31-year-old sous-chef working in Cambridgeshire.
0:09:56 > 0:09:58Alan always thinks outside of the box
0:09:58 > 0:10:00and gives presentation which is unusual.
0:10:00 > 0:10:02I like that in a chef.
0:10:02 > 0:10:04The last dish he gave us I thought was beautiful.
0:10:06 > 0:10:09As a chef, I'm quite daring with flavours.
0:10:10 > 0:10:13I think that's going to set me apart from the rest, hopefully.
0:10:15 > 0:10:17- All right, big fella? - Good, thanks, yes.
0:10:17 > 0:10:19- What are you cooking?- A pan-fried fillet of bream,
0:10:19 > 0:10:25giving a Mediterranean take on what I'm using with tomato consomme, turnips, beetroot.
0:10:25 > 0:10:26- And clams.- Of course, yes.
0:10:26 > 0:10:30- Tomato what?- Consomme, basically. - Consomme.- Consomme!
0:10:30 > 0:10:32- Yeah.- Why?
0:10:32 > 0:10:37I just saw the ingredients. I got inspired by the Mediterranean.
0:10:37 > 0:10:39Just the feel of fresh flavours, summer flavours.
0:10:39 > 0:10:43- What do you dream of, Alan?- I dream to probably have my own place one day
0:10:43 > 0:10:47and I'm aiming towards maybe picking up some accolades in the near future.
0:10:47 > 0:10:51- Let's hope we can rubber-stamp your dish today.- Certainly, yes. Thank you.
0:10:57 > 0:11:01Alan says he's cooking bream with Mediterranean flavours
0:11:01 > 0:11:04but I've not seen any thyme or garlic on his bench.
0:11:05 > 0:11:08Going the Mediterranean route, I'm not sure.
0:11:12 > 0:11:15You've only got three minutes left.
0:11:17 > 0:11:19On plates, now!
0:11:19 > 0:11:22Final 60 seconds, final touches.
0:11:27 > 0:11:29Your time's up.
0:11:39 > 0:11:41First up is Michael,
0:11:41 > 0:11:45who has made roast partridge served with a barigoule,
0:11:45 > 0:11:50a pickled artichoke stew, a soubise, or onion puree...
0:11:51 > 0:11:56..new potatoes, roast beetroot and a beetroot and red wine jus.
0:11:57 > 0:12:01Presentation-wise, I like it. It's neat, elegant and colourful.
0:12:11 > 0:12:13The partridge is well cooked, well seasoned.
0:12:13 > 0:12:16And with the soubise, that's a very good marriage.
0:12:16 > 0:12:18There are some great skills here.
0:12:18 > 0:12:22For me, a barigoule is a stand-alone dish or an accompaniment maybe to a fish.
0:12:22 > 0:12:24But not to a game bird.
0:12:24 > 0:12:27I find it too sharp, too tart, and it doesn't work.
0:12:29 > 0:12:32You've cooked everything really well. Brilliantly well.
0:12:32 > 0:12:34But something somewhere on that dish
0:12:34 > 0:12:36has got to bring all these different bits together
0:12:36 > 0:12:39and make the whole thing flow together, and it doesn't.
0:12:39 > 0:12:45At the moment I've got brilliantly well cooked individual bits sharing a plate.
0:12:47 > 0:12:49- Thank you, Michael.- Thank you.
0:12:53 > 0:12:56I managed to control the nerves much better today.
0:12:58 > 0:13:02But I'm a bit worried about the other competition there is in there.
0:13:03 > 0:13:08Alec has pan-roasted a loin of pollock and served it with crushed potatoes,
0:13:08 > 0:13:14a celeriac lemon puree, with a clam, girolle and baby turnip fricassee
0:13:14 > 0:13:17and a lemon and clam veloute.
0:13:18 > 0:13:21Presentation-wise, I think it looks really pretty.
0:13:21 > 0:13:23I do like it. It looks good.
0:13:31 > 0:13:32The pollock is beautifully cooked.
0:13:32 > 0:13:35Well-seasoned crispy skin. Bang on.
0:13:35 > 0:13:40The sauce has got bags and bags of flavour. The clams are lovely.
0:13:40 > 0:13:42The potato, I really dislike.
0:13:42 > 0:13:45It's got skins in there, and the texture is not right.
0:13:45 > 0:13:47And it's got too much flavour, too many herbs.
0:13:47 > 0:13:49I really dislike it.
0:13:50 > 0:13:54Chef is not a fan of crushed new potatoes and neither am I.
0:13:54 > 0:13:57Apart from that, I love that.
0:13:57 > 0:13:59The saltiness of the sea, a little bit of citrus
0:13:59 > 0:14:03and a hint of truffle through sweet celeriac.
0:14:03 > 0:14:04That is delicious!
0:14:04 > 0:14:08- Thank you.- You've taken the pollock, which hasn't got very much flavour,
0:14:08 > 0:14:11and you have just built flavour around it
0:14:11 > 0:14:13which I think is beautiful.
0:14:13 > 0:14:14Thank you.
0:14:16 > 0:14:19'I'm feeling quite good today. A couple of little gripes.'
0:14:19 > 0:14:23Hopefully that mistake with the potato skin and a few herbs won't be enough to knock me out.
0:14:23 > 0:14:25Overall, I'm feeling good about it.
0:14:25 > 0:14:30Martin has made a banana and mascarpone mousse cheesecake
0:14:30 > 0:14:33and served it with an Amaretti chocolate crumb ganache,
0:14:33 > 0:14:38roasted banana, peach cubes and a raspberry coulis.
0:14:38 > 0:14:41Presentation-wise, the cheesecake seems to have collapsed a little bit.
0:14:41 > 0:14:43It's not the best.
0:14:43 > 0:14:47I think I just misunderstood the timing.
0:14:47 > 0:14:49I just didn't have enough time. I tried to set it in time
0:14:49 > 0:14:55and when I cut it, it just started to move. It's my own fault.
0:14:55 > 0:14:58That's not right. Even the grey, purple colour isn't right.
0:14:58 > 0:15:01Sorry, mate.
0:15:08 > 0:15:11Martin, I'd happily eat the whole lot.
0:15:11 > 0:15:15I mean, banana flavour, raspberry flavour,
0:15:15 > 0:15:17nice chocolate, all very, very yummy.
0:15:17 > 0:15:19But not looking like that.
0:15:21 > 0:15:25I find the colour of the cheesecake off-putting. That purple brown colour.
0:15:25 > 0:15:29- It's not the best.- I forgot the lemon for the bananas, to keep the colour.
0:15:29 > 0:15:33- That kind of held me back a bit. - We know you're good at pastry.
0:15:33 > 0:15:37And I know deep down, you'll be hurting, cos you know this isn't right.
0:15:38 > 0:15:40- Thank you very much.- Thank you.
0:15:42 > 0:15:45Gutted. Absolutely gutted.
0:15:45 > 0:15:47I can't believe it.
0:15:47 > 0:15:50I made just tiny mistakes
0:15:50 > 0:15:52which has ruined the dish.
0:15:54 > 0:15:56Alan has pan-fried a fillet of bream,
0:15:56 > 0:16:00topped it with capers and served it with candied yellow beetroot
0:16:00 > 0:16:06beetroot crisps, turnip, clams and a fish and tomato consomme.
0:16:08 > 0:16:11You mentioned Mediterranean flavours when we had a chat with you.
0:16:11 > 0:16:14I really can't see much of the Mediterranean in there
0:16:14 > 0:16:16other than the sunshine colour.
0:16:16 > 0:16:18So maybe the wrong billing.
0:16:27 > 0:16:29The fish is well cooked, crispy skin.
0:16:29 > 0:16:33It's really nice. But not enough sharpness or seasoning.
0:16:33 > 0:16:35The sweetness is overpowering.
0:16:35 > 0:16:39I appreciate some good skills here, making the consomme,
0:16:39 > 0:16:42cooking the fish with a lovely crispy skin.
0:16:42 > 0:16:44But it's not wakening my palate up.
0:16:46 > 0:16:49I've never seen a consomme used to flavour a fish.
0:16:49 > 0:16:53I feel like I want something thick enough to stick to the fish.
0:16:53 > 0:16:57You're trying to use a consomme as a sauce and whenever I think I'm getting somewhere,
0:16:57 > 0:16:59in my palate, it washes away.
0:17:01 > 0:17:04There's lots to admire, but nothing to fall in love with.
0:17:06 > 0:17:10I think I showcased a few good skills there.
0:17:10 > 0:17:12Hopefully enough to pull me through.
0:17:12 > 0:17:17Aaron has made a warm vegetable salad served with crushed pistachios,
0:17:17 > 0:17:22onion puree, pickled mushrooms and a confit egg yolk.
0:17:22 > 0:17:26Very pretty. Very elegant. Very precise.
0:17:30 > 0:17:31Mmm.
0:17:41 > 0:17:43I think it's delicious. I really do.
0:17:43 > 0:17:46I like it. Delicious vegetables, and they're all different.
0:17:46 > 0:17:48Some with a crunch, some have been pickled.
0:17:48 > 0:17:53The confit egg yolk is lovely and, of course, it's still runny.
0:17:53 > 0:17:54I love the concept of the dish.
0:17:54 > 0:17:56I think it's very clever.
0:17:57 > 0:18:00I appreciate the vegetables are cooked really well.
0:18:00 > 0:18:02I appreciate that the dressing is made really well.
0:18:02 > 0:18:05But that's not exciting me.
0:18:05 > 0:18:07I can't find fault with the way you cooked.
0:18:07 > 0:18:09It just doesn't turn me on at all.
0:18:11 > 0:18:13'Mixed emotions, really.'
0:18:13 > 0:18:15My dish was just a massive risk.
0:18:15 > 0:18:17Not having a protein, just having some veg.
0:18:17 > 0:18:18But I hope it's paid off.
0:18:20 > 0:18:22Thomas has pan-fried a fillet of trout
0:18:22 > 0:18:25and served it with a warm salad of violet artichokes,
0:18:25 > 0:18:31summer beetroot, turnips and a tarragon, dill and caper vinaigrette.
0:18:32 > 0:18:34Presentation, I find it a bit bulky.
0:18:34 > 0:18:36It's lacking in refinement, visually.
0:18:45 > 0:18:50That is superb. Absolutely superb.
0:18:50 > 0:18:53- Thank you.- You taste every single flavour
0:18:53 > 0:18:55of the vegetables and the fish individually.
0:18:55 > 0:18:58The fish is cooked beautifully. It's seasoned beautifully.
0:18:58 > 0:19:00It is cooking of the highest order.
0:19:00 > 0:19:03I can't tell you enough how much I loved that,
0:19:03 > 0:19:06but you've got to present it better!
0:19:06 > 0:19:07Right.
0:19:08 > 0:19:11- It's delicious.- Thank you.
0:19:11 > 0:19:13It really is. The vegetables are beautifully cooked.
0:19:13 > 0:19:16Your trout is well cooked. It's nice and brown.
0:19:16 > 0:19:19It's a good dish. It's a shame it doesn't look elegant.
0:19:19 > 0:19:21Because it deserves to look elegant.
0:19:22 > 0:19:27I'm absolutely buzzing. I'm a bit short of breath, actually.
0:19:30 > 0:19:32For someone of Michel Roux Jr's quality and calibre
0:19:32 > 0:19:34to say that your food is delicious,
0:19:34 > 0:19:36I'm absolutely stunned.
0:19:39 > 0:19:41Well done. Thank you.
0:19:43 > 0:19:44Off you go.
0:20:02 > 0:20:06Some outstanding cooking today and a little bit of silliness.
0:20:06 > 0:20:08And a few mistakes. Big mistakes.
0:20:08 > 0:20:11There's no ignoring it. Martin had a nightmare.
0:20:11 > 0:20:15He wanted to make a cheesecake. He wanted it light, it didn't set.
0:20:15 > 0:20:19We had a grey, purple oblong splodge.
0:20:19 > 0:20:21I feel sorry for Martin cos it didn't quite work.
0:20:21 > 0:20:24It really didn't look very nice on the plate.
0:20:24 > 0:20:27Doesn't work at this level. On a day like today, you gotta go.
0:20:27 > 0:20:31Can I say my favourite, favourite dish? That was Thomas.
0:20:31 > 0:20:33Unbelievable cooking.
0:20:33 > 0:20:35The lightness of touch steeled with flavour.
0:20:35 > 0:20:37That is the Holy Grail!
0:20:37 > 0:20:40It looked cumbersome, but it tasted divine.
0:20:40 > 0:20:45My second favourite dish was Alec's dish of the pollock.
0:20:45 > 0:20:48I thought it was absolutely delicious.
0:20:48 > 0:20:51Honestly, my senses just came alive.
0:20:51 > 0:20:54And these big flavours were just filling me up.
0:20:54 > 0:20:56I disliked his crushed potato.
0:20:56 > 0:21:00better to have just lovely beautiful potatoes as they are.
0:21:01 > 0:21:04I liked Aaron's confit egg yolk
0:21:04 > 0:21:07and his kind of salad of vegetables.
0:21:07 > 0:21:09That's going to split us!
0:21:09 > 0:21:15Not 'alf! Let me tell you, as a customer, that guy gave me five vegetables for my dinner!
0:21:15 > 0:21:18It didn't excite me in the least!
0:21:18 > 0:21:21If I go home, it's going to be so gutting.
0:21:21 > 0:21:23I don't even want to think about it.
0:21:23 > 0:21:29Michael's dish was a dish of very enjoyable well-cooked bits and pieces.
0:21:29 > 0:21:33That was not one whole lovely plate.
0:21:33 > 0:21:35The soubise, the red wine jus, braised leg.
0:21:35 > 0:21:37For me, that was one dish.
0:21:37 > 0:21:40Then we had a barigoule. For me, that dish didn't work.
0:21:40 > 0:21:43'I'm hoping that I do get through'
0:21:43 > 0:21:46cos I want to stay in this competition and go all the way.
0:21:46 > 0:21:48Alan does good cooking.
0:21:48 > 0:21:52Can I say it's a little bit uninspiring?
0:21:52 > 0:21:56His fish was cooked nicely, but I'm not sure I like the idea
0:21:56 > 0:22:00of pouring a tomato consomme onto a piece of fish.
0:22:00 > 0:22:02I don't really see the point.
0:22:02 > 0:22:05Alan was showing technique. Good technique.
0:22:05 > 0:22:08But I think a lack of imagination.
0:22:08 > 0:22:10He was using the banner of Mediterranean food,
0:22:10 > 0:22:14but there was really nothing much that proved it was a Mediterranean dish.
0:22:16 > 0:22:21I've got a sense of urgency in me cos I want to know that I'm through to the next round.
0:22:21 > 0:22:24I want to know that I'm going to be doing my dishes.
0:22:28 > 0:22:31I think it's quite obvious because of the mistake which one has to go.
0:22:34 > 0:22:36It's who else is gonna go?
0:22:51 > 0:22:53The first chef leaving us is...
0:23:01 > 0:23:02..Martin.
0:23:02 > 0:23:05- Thank you.- Cheers, mate. Thank you very much.
0:23:14 > 0:23:16I was expecting it. I knew it was gonna happen.
0:23:17 > 0:23:22I'm totally kicking myself over it. I'm going home on a pastry dish.
0:23:22 > 0:23:24It's what I do.
0:23:29 > 0:23:32The second chef leaving us is...
0:23:37 > 0:23:38..Alan.
0:23:38 > 0:23:42- Thank you.- Thank you very much. - Thank you.
0:23:43 > 0:23:48I feel a bit disappointed in the sense that you can't show them more of what you can do.
0:23:48 > 0:23:51At the end of the day, it's just a really tough competition.
0:23:51 > 0:23:53The pressure is so intense.
0:24:02 > 0:24:04You are presenting your own food today.
0:24:04 > 0:24:08A main course and a dessert, not just to Michel and I,
0:24:08 > 0:24:12but to three very tough restaurant critics.
0:24:14 > 0:24:17Two of you will be leaving us.
0:24:17 > 0:24:22It's there. There for the taking. A place in the semi-final.
0:24:25 > 0:24:29You have one hour before you serve your first course.
0:24:29 > 0:24:31Off you go.
0:24:37 > 0:24:39I think it's very hard cooking for critics.
0:24:39 > 0:24:42Because it's critics' job to find fault.
0:24:42 > 0:24:44Not smooth over the cracks.
0:24:44 > 0:24:47Chefs can't play safe. It's got to be magnificent.
0:24:47 > 0:24:51It's got to be inspiring. Otherwise, they're out.
0:24:55 > 0:24:58Thomas is gifted. His food is truly delicious.
0:24:58 > 0:25:01However, that may not be enough to impress the critics.
0:25:02 > 0:25:05My biggest worry today will be timing.
0:25:05 > 0:25:08They're dishes I've done before. Not necessarily together.
0:25:08 > 0:25:12I'm hoping that a chef of Michel Roux's calibre
0:25:12 > 0:25:15can see that this guy's definitely worthy of a semi-final place.
0:25:17 > 0:25:19- What are you cooking?- Pan-fried Gressingham duck breast
0:25:19 > 0:25:23with a caramelised red onion tarte tatin, parsnip and maple puree
0:25:23 > 0:25:24and a Madeira sauce.
0:25:24 > 0:25:27For dessert, I'm doing a twist on a classic, strawberry shortcake,
0:25:27 > 0:25:31- but I'll be using shortbread.- Plenty of sweetness in your cooking today.
0:25:31 > 0:25:34Indeed, yes. I'm hoping that the tartness of the tarte tatin
0:25:34 > 0:25:37will break the sweetness and help with the richness of the duck.
0:25:37 > 0:25:42- Cooked for critics before?- No, not when I've been the person with the name above the kitchen.
0:25:42 > 0:25:44- If anybody's going to pull it off, you will.- Thank you.
0:25:46 > 0:25:52I love a duck breast, but even I am getting nervous about the sweetness piling up on that duck.
0:25:52 > 0:25:56If he's not careful, that duck is going to end up as a dessert.
0:25:58 > 0:26:02Thomas's dessert is a shortbread biscuit with creme patissiere and strawberries.
0:26:02 > 0:26:05There's nothing really inventive about that.
0:26:05 > 0:26:07It just sounds too safe for me.
0:26:08 > 0:26:11Right. 18 minutes gone.
0:26:15 > 0:26:18I know that Michael has got a fantastic touch.
0:26:18 > 0:26:21But there are always little mistakes.
0:26:21 > 0:26:24It never quite adds up to something perfect.
0:26:25 > 0:26:29If he is ever going to turn it on, it has got to be today otherwise he could go.
0:26:33 > 0:26:36- What are you cooking?- For the main, I'm cooking line-caught sea trout
0:26:36 > 0:26:41with wild pickings, crispy skin and fennel pollen.
0:26:41 > 0:26:45- And dessert?- I've got wild strawberries with elderflower sorbet,
0:26:45 > 0:26:51chocolate mousse and I'm going to do a field mint jelly and sherbet, coated sherbet.
0:26:51 > 0:26:55- Wild pickings. Lovely. - I've got sea parsley, samphire.
0:26:55 > 0:27:00This is a wild pig nut which grows on the stem and grows underground.
0:27:00 > 0:27:02Are we going to get a cohesive dish?
0:27:02 > 0:27:07You'll get a beautiful dish that I hope blends all together.
0:27:10 > 0:27:13I love going out foraging.
0:27:13 > 0:27:16It really showcases how I am as a chef.
0:27:18 > 0:27:22So it's very good that I'm getting to cook the food today.
0:27:23 > 0:27:27Michael's main course is like a little nature trail around Scotland!
0:27:27 > 0:27:31Michael's dessert is wild strawberries, chocolate mousse, mint jelly,
0:27:31 > 0:27:35an elderflower sorbet and some candied pignuts!
0:27:35 > 0:27:38The dessert sounds like five little individual desserts.
0:27:40 > 0:27:42They may not work together.
0:27:42 > 0:27:44You're half way.
0:27:46 > 0:27:51Alec has proved that he is a well seasoned chef with a very, very good touch.
0:27:51 > 0:27:53He has a tendency to go wild!
0:27:53 > 0:27:55However,
0:27:55 > 0:28:00if he leaves the craziness behind and shows what a talented chef he is,
0:28:00 > 0:28:03the critics will love him. Love him.
0:28:04 > 0:28:08I think the critics will be looking for the same as Michel and Gregg. They're looking for perfection.
0:28:10 > 0:28:12My dishes are big on flavours, appearance.
0:28:12 > 0:28:16Hopefully it's just a great experience all round for the judges today.
0:28:17 > 0:28:20- What's your menu?- I'm doing pan-fried turbots
0:28:20 > 0:28:25with peas and beef dripping potatoes and a tartare veloute.
0:28:25 > 0:28:28And for dessert I'm doing a liquid chocolate cake
0:28:28 > 0:28:33- with variations of apricot. - How does a chocolate cake work if it's liquid?
0:28:33 > 0:28:37Almost like a fondant, with more like 80 to 85% more oozing in the middle
0:28:37 > 0:28:38and a fine shell on the outside of sponge.
0:28:38 > 0:28:41You're not going to deconstruct anything?
0:28:41 > 0:28:43No, exactly what it says on the tin, today.
0:28:43 > 0:28:45I think I've learnt my lesson!
0:28:45 > 0:28:47- Have you cooked for critics before? - Luckily, I have.
0:28:47 > 0:28:49I don't know if that's good or bad.
0:28:49 > 0:28:54All of us have good reviews and bad reviews. You have to take the bad ones as well as the good ones.
0:28:54 > 0:28:56- Best of luck.- Thank you, Chef.
0:28:59 > 0:29:02Alec is cooking his potatoes in beef dripping
0:29:02 > 0:29:05and serving them with turbot, scallops and minted peas.
0:29:05 > 0:29:09That all sounds to me a bit like fish and chips!
0:29:10 > 0:29:15I think he's preparing apricot five ways, serving it with a liquid chocolate cake!
0:29:16 > 0:29:20When you break into it, ideally it should be totally liquid inside.
0:29:20 > 0:29:24It's far more difficult to make that kind of cake than it is a fondant.
0:29:27 > 0:29:31You've been really impressed by Aaron. He's divided us in the past.
0:29:31 > 0:29:34What's he gonna do with the critics today?
0:29:37 > 0:29:39I really don't want to split the judges again.
0:29:39 > 0:29:42I want to be confident that they enjoy it, are happy with it.
0:29:42 > 0:29:46I really don't want them to be 50/50 on any of my dishes from now.
0:29:47 > 0:29:50- Are you up for this?- Yes. I've got a lot to do, though.
0:29:50 > 0:29:54I'm doing a modern roast chicken. I'm cooking the breast sous-vide with asparagus,
0:29:54 > 0:30:00brown onion puree, I'm making a ballotine, taking the chicken skin and making a crumb.
0:30:00 > 0:30:04A lot of textures, different elements, but essentially it's a whole chicken on a plate.
0:30:04 > 0:30:08- Dessert?- Dessert, I'm making my take on a banoffee pie.
0:30:08 > 0:30:12All the elements again, but a different presentation, a different take on it.
0:30:12 > 0:30:15Am I going to like this better than the six slices of vegetables?
0:30:15 > 0:30:19Yes. It's my food as well. I'm not put on the spot. I've had time to think about it.
0:30:19 > 0:30:23I've played around with it and come up with different ideas. Trying to bring something new to the table.
0:30:23 > 0:30:26- Why do you want to be different? - It's a way of being noticed.
0:30:26 > 0:30:30- You can be different and noticed for the wrong reasons.- I know!
0:30:30 > 0:30:32Hopefully it's for the right reasons today.
0:30:34 > 0:30:37There's lots of different techniques going on,
0:30:37 > 0:30:42but in essence there will be the wonderful flavour or roast chicken. At least we hope!
0:30:44 > 0:30:47And he's kind of smartening up the banoffee pie.
0:30:47 > 0:30:50He wants to show everybody what a clever cook he is
0:30:50 > 0:30:53and I don't think he's concentrating on what that is going to taste like.
0:30:57 > 0:30:5915 minutes to go!
0:31:08 > 0:31:11These people cook professionally for a living.
0:31:11 > 0:31:13And it's not fair on them if we indulge them
0:31:13 > 0:31:16and ignore their mistakes.
0:31:17 > 0:31:20I don't need cartwheels, I don't need trapeze acts
0:31:20 > 0:31:22to make a plate of food sing.
0:31:22 > 0:31:25I just need good taste and really good technique.
0:31:27 > 0:31:29I don't like fads.
0:31:30 > 0:31:32Let's hope that there's someone out there
0:31:32 > 0:31:36who's going to deliver simple, honest dishes
0:31:36 > 0:31:39that are really well cooked and well thought out.
0:31:43 > 0:31:47- Thomas, are we gonna do it in five minutes?- We are.- We are?
0:31:51 > 0:31:55Thomas is giving us roast duck breast with parsnip and maple puree,
0:31:55 > 0:31:57red onion tarte tatin.
0:31:57 > 0:31:59The real worry here is sweetness.
0:32:01 > 0:32:05I don't see why he would want a tarte tatin at this stage in the meal.
0:32:06 > 0:32:08Rather have some potatoes.
0:32:08 > 0:32:10Three minutes.
0:32:18 > 0:32:21Two minutes of normal time left. How late do you reckon you'll be?
0:32:21 > 0:32:23- A minute. Maybe two.- Come on.
0:32:29 > 0:32:31Nicely cooked duck, mate.
0:32:36 > 0:32:38What about the sauce?
0:32:41 > 0:32:45- OK. Off you go.- Take it out. - That's it. Be careful.
0:32:49 > 0:32:51- Good afternoon.- Hi.
0:32:56 > 0:32:59I have made a roast Gressingham duck breast
0:32:59 > 0:33:02with a parsley and maple puree and a red onion and rosemary tarte tatin
0:33:02 > 0:33:05with a Madeira sauce. Thanks very much.
0:33:07 > 0:33:10God, it's crying out for a bit of green, isn't it?
0:33:10 > 0:33:14It's brown. Brown, brown and brown.
0:33:21 > 0:33:24I think the duck is lovely. It's cooked really well.
0:33:24 > 0:33:26It's properly seasoned.
0:33:26 > 0:33:29But the tarte tatin hasn't worked.
0:33:29 > 0:33:34It's so sweet, my pancreas is about to resign and go and find employment elsewhere.
0:33:34 > 0:33:40The puree, the parsnip puree, may make a fine dessert in another life!
0:33:40 > 0:33:44But I really don't think it goes with the duck at all.
0:33:44 > 0:33:46It's all much too sweet.
0:33:54 > 0:33:57The idea of a red onion tarte tatin I think is great.
0:33:57 > 0:33:59But this one hasn't really worked.
0:33:59 > 0:34:02I've got sugar stuck on my teeth from that tarte tatin
0:34:02 > 0:34:04as if I've been eating a toffee apple!
0:34:06 > 0:34:08Right.
0:34:09 > 0:34:11Now just 15 minutes before dessert.
0:34:12 > 0:34:16Strawberry shortbread. That doesn't sound exciting.
0:34:17 > 0:34:21He should be batting a little higher than strawberry shortbread.
0:34:22 > 0:34:26- How we doing, Thomas?- Not very good. - A couple are a bit over, there.
0:34:26 > 0:34:27Yeah, certainly.
0:34:27 > 0:34:29Well, you've got three minutes.
0:34:33 > 0:34:35You've only got two minutes.
0:34:39 > 0:34:42That's it on the time, I think, Thomas.
0:34:42 > 0:34:43- Yeah.- Come on, let's go.
0:34:54 > 0:34:57For dessert I've made a shortbread with strawberries and cream -
0:34:57 > 0:34:59a creme patisserie and a strawberry coulis.
0:34:59 > 0:35:03I'd like to apologise in advance. I've overbaked the shortbread
0:35:03 > 0:35:05so my apologies. Thanks very much for this afternoon.
0:35:08 > 0:35:10You certainly have.
0:35:13 > 0:35:15It's a calamity even without tasting it.
0:35:17 > 0:35:19I've got a chisel in my bag!
0:35:25 > 0:35:28The essence of this dish is a biscuit. And he's burnt it.
0:35:29 > 0:35:33Not a bad custard. But I would need a great deal more of it
0:35:33 > 0:35:34to make this dish fly.
0:35:34 > 0:35:38Even if Thomas had got every element exactly right,
0:35:38 > 0:35:43this would still be a pretty uninspired dessert to serve to us.
0:35:45 > 0:35:49I don't want to be rude, but it looks like a school bakery lesson!
0:35:49 > 0:35:51It looks terribly amateurish.
0:35:58 > 0:36:02The shortbread biscuit is very overcooked. It shouldn't be on the plate.
0:36:02 > 0:36:04This is far from being perfect.
0:36:08 > 0:36:10I genuinely believe that's me done.
0:36:10 > 0:36:13I wasn't happy with it at all.
0:36:13 > 0:36:15The pressure got to me.
0:36:15 > 0:36:19The dessert was very poor. Very poor.
0:36:26 > 0:36:32Michael's main course. Line-caught sea trout, crispy skin and wild pickings.
0:36:32 > 0:36:36That could not be more 2012 if it tried!
0:36:36 > 0:36:38Wild pickings.
0:36:38 > 0:36:42If I wanted to take a bite out of the hedgerow, I would have done so by now!
0:36:42 > 0:36:46You've got just about three minutes to go.
0:36:46 > 0:36:50- OK.- Will we be out on time?- Yep. - Yeah?- Yes, Chef.
0:36:50 > 0:36:51- You wouldn't lie to me, would you? - No.
0:36:56 > 0:36:58Nearly there.
0:37:01 > 0:37:04Right, come on, mate. You've got about a minute of normal time.
0:37:11 > 0:37:13I love, love, love that.
0:37:13 > 0:37:15Amazing colours. Wow.
0:37:17 > 0:37:19It's nice, but we are four minutes over.
0:37:19 > 0:37:21Chop-chop! Let's go.
0:37:26 > 0:37:30- Six minutes over, Michael. You better say sorry.- Will do.
0:37:36 > 0:37:39Apologies for being six minutes late, ladies and gentlemen.
0:37:45 > 0:37:49You have line-caught sea trout with crispy skin, fennel pollen and wild pickings.
0:37:49 > 0:37:53Garden sorrel and field sorrel, which made the sauce.
0:37:53 > 0:37:55And sea samphire.
0:37:55 > 0:37:58- Is it all picked from close to where you live?- Yes, that's correct.
0:37:58 > 0:38:01- Right. OK.- And you picked them? - Yes. Enjoy.
0:38:06 > 0:38:09From a presentation point of view, I love the look of this.
0:38:19 > 0:38:21Unfortunately, the dish fails for me
0:38:21 > 0:38:24because this fish really is desperately undercooked.
0:38:24 > 0:38:27You could probably put this in water and watch it swim away!
0:38:27 > 0:38:31It's a pity, cos the mashed potato is very nice, the leeks are very nice.
0:38:31 > 0:38:36The fish crackling is very pleasant, very crisp, very nice.
0:38:36 > 0:38:41You do get a nice little whiff of aniseed from the fennel pollen on the fish.
0:38:41 > 0:38:42It's such a shame about this fish.
0:38:42 > 0:38:46But I wouldn't write him off because of it. It could just be a mistake.
0:38:52 > 0:38:54When I see lots of little wild things on a plate,
0:38:54 > 0:38:59I expect lots of little flavour explosions. And I don't get it.
0:38:59 > 0:39:01I just get a subtlety throughout everything.
0:39:01 > 0:39:04The sea trout for me I find too soft in texture.
0:39:04 > 0:39:07It needed a bit more cooking. It's too flabby.
0:39:07 > 0:39:11It looks nice, but it doesn't taste good enough.
0:39:14 > 0:39:17- 15 minutes until dessert, yeah?- OK.
0:39:22 > 0:39:26Michael has a tendency to give us a shopping list rather than a menu.
0:39:27 > 0:39:31"Scottish wild strawberries, field mint, elderflower, candied pignuts."
0:39:31 > 0:39:35It does sound like someone's "to do" list, rather than an actual dish.
0:39:37 > 0:39:39I must confess, I don't think I've had a pignut.
0:39:39 > 0:39:43I'm not really sure we know what a pignut is.
0:39:48 > 0:39:50Come on. Keep it together, mate.
0:39:53 > 0:39:55OK. That should be leaving now.
0:40:00 > 0:40:02Ooh, that's lovely and shiny!
0:40:02 > 0:40:04Look at that.
0:40:05 > 0:40:09Come on. Keep it together, mate. Let's go. Nearly there.
0:40:10 > 0:40:11The sorbet's not set, Michael.
0:40:11 > 0:40:13No.
0:40:13 > 0:40:17- Are you serving that as a sauce? - Yes. I could say elderflower slush.
0:40:20 > 0:40:22- You're off. Well done, Michael. - Go on, mate.
0:40:27 > 0:40:29My word!
0:40:31 > 0:40:35Here we have Scottish wild strawberries, field mint jelly and sherbet
0:40:35 > 0:40:39with a marbled chocolate mousse and elderflower slush.
0:40:39 > 0:40:41And wild pignuts. Enjoy.
0:40:45 > 0:40:48There is always an issue with chocolate mousse and how it looks on a plate.
0:40:48 > 0:40:52- And this, it's not pretty, is it? - No.
0:40:52 > 0:40:55I think it's overcomplicated for complication's sake.
0:41:03 > 0:41:07I've never eaten pignuts before, and now I know why!
0:41:07 > 0:41:10I really don't think they bring anything to the party.
0:41:10 > 0:41:14The idea of foraging is that you go and snuffle out delicious things.
0:41:14 > 0:41:16Unusual flavours.
0:41:16 > 0:41:21I can't see the point of snuffling out something that tastes like a rotting carrot.
0:41:21 > 0:41:24Apart from that, I like the strawberries, I like the mint jelly.
0:41:24 > 0:41:29The chocolate mousse is unoffensive and the pignuts are pretty horrid.
0:41:29 > 0:41:33This plateful is many things from the world of foraging
0:41:33 > 0:41:36which is currently hyper-trendy.
0:41:36 > 0:41:40But not welded together into a dish.
0:41:42 > 0:41:46I don't like this at all. It's back to putting lots of things on a plate.
0:41:53 > 0:41:55I think he's tried too much here!
0:41:55 > 0:41:59It's just not working. But that elderflower slush I think is delicious.
0:41:59 > 0:42:04I just want a bowl of those lovely fraises de bois and that elderflower slush and I'd be happy.
0:42:04 > 0:42:09There are some good things on there. But there's no way all of that is ever going to work together.
0:42:12 > 0:42:15'I'm feeling high and low.'
0:42:17 > 0:42:20I could have maybe lost one element on each dish
0:42:20 > 0:42:23and you wouldn't have known any better.
0:42:27 > 0:42:29- Five minutes, Alec.- Yes, Chef.
0:42:30 > 0:42:35Alec's main course is pan-fried turbot, peas, beef-dripping potatoes.
0:42:35 > 0:42:37That is basically fish and chips with peas.
0:42:37 > 0:42:39Obviously if you're going to do fish and chips,
0:42:39 > 0:42:41it's got to be fantastically good.
0:42:41 > 0:42:45- Three minutes before these plate are due to go.- Yep.
0:42:49 > 0:42:52- You've got the shakes, Alec! - Little bit nervous, Chef!
0:42:56 > 0:42:59You really have got the shakes!
0:43:00 > 0:43:01It means a lot to me.
0:43:01 > 0:43:04- They're ready for you out there. - One minute, Chef.
0:43:04 > 0:43:07I love the look of that plate, mate.
0:43:10 > 0:43:12- This has got to go now, Alec. - Coming now, Chef.
0:43:12 > 0:43:15- That is looking really nice. - Thank you very much.
0:43:15 > 0:43:17That is stunning.
0:43:23 > 0:43:28You've got a pan-fried turbot fillet with beef dripping potatoes,
0:43:28 > 0:43:32pea puree, a diver scallop with a Cabernet Sauvignon reduction
0:43:32 > 0:43:34and a tartare veloute to bring to you right now.
0:43:34 > 0:43:38I think this is definitely the best composed dish of the day.
0:43:38 > 0:43:41It's been put together by someone who's got an eye.
0:43:41 > 0:43:42It looks really nice.
0:43:48 > 0:43:51All the various bits have been done very nicely.
0:43:51 > 0:43:54The fish has been cooked very well. The scallop is great.
0:43:54 > 0:43:56I rather like the confit potatoes.
0:43:56 > 0:44:01This tartare veloute, well it's a slightly acidic beurre blanc by any other name.
0:44:01 > 0:44:06Put it all together and it's a very balanced plate of food with some serious technique.
0:44:06 > 0:44:10The little Cabernet Sauvignon jus that comes with the scallop,
0:44:10 > 0:44:12it's really delicious.
0:44:12 > 0:44:15Every element about this is really nicely done. it's a good dish.
0:44:17 > 0:44:21That is a beautiful, beautiful plate.
0:44:21 > 0:44:22It's got a certain style to it.
0:44:25 > 0:44:28The turbot is cooked to perfection. The pea puree is silky smooth
0:44:28 > 0:44:30and has a nice hint of mint to it.
0:44:30 > 0:44:32The potatoes, you can taste the beef dripping.
0:44:32 > 0:44:36But for me, the sauce is far too thin.
0:44:36 > 0:44:39However, there's some very good cooking going on here
0:44:39 > 0:44:42in a brilliantly well-presented dish.
0:44:44 > 0:44:46You've got 15 minutes to do your pudding.
0:44:46 > 0:44:50"Variations of apricot." I don't know what that means.
0:44:50 > 0:44:54The apricot will be presented to us in 15 different ways.
0:44:54 > 0:44:57We like a bit of technique at this point in the competition,
0:44:57 > 0:45:00but it had better be in the service of something that tastes nice.
0:45:00 > 0:45:03Not just because he can.
0:45:04 > 0:45:06Just three minutes to go, Alec.
0:45:13 > 0:45:15A minute to go, Alec. Come on.
0:45:24 > 0:45:26- Well done. That is lovely.- Thank you.
0:45:32 > 0:45:36For dessert, I have a liquid chocolate cake with variations of apricot.
0:45:36 > 0:45:40Apricot puree, apricot gel, raw apricot, poached apricot
0:45:40 > 0:45:41and an apricot sorbet.
0:45:41 > 0:45:45Indulge me. What's the difference between chocolate fondant and liquid chocolate cake?
0:45:45 > 0:45:50Hopefully this is a lot more gooey chocolate moreish. I hope that's what I've achieved.
0:45:50 > 0:45:52Thank you.
0:45:56 > 0:45:58Ooh, it's nice.
0:46:04 > 0:46:07Let's put all the guff about liquid chocolate cakes aside.
0:46:07 > 0:46:11It's a really, really, really good chocolate fondant.
0:46:11 > 0:46:14The variations on apricot are really a bit silly.
0:46:14 > 0:46:18What I'd have liked is a big scoop of a brilliantly zingy apricot sorbet.
0:46:18 > 0:46:23But the main thing, Alec's liquid chocolate cake, a chocolate fondant by any other name,
0:46:23 > 0:46:26is a bit of a triumph.
0:46:26 > 0:46:29Technically, all the little bits of apricot he's done perfectly well.
0:46:29 > 0:46:31The poached apricot was lovely and sweet.
0:46:31 > 0:46:35You can see why Alec has reached this stage in the competition from what he's fed us.
0:46:39 > 0:46:42You have to hand it to Alec, his presentation is stunning today.
0:46:44 > 0:46:49That's more of a fondant than a liquid chocolate cake. A very good one, though!
0:46:49 > 0:46:52He has changed the texture of apricot
0:46:52 > 0:46:56yet kept the essence of the beautiful light apricot flavour. Very nice.
0:46:59 > 0:47:02That was one of the hardest things I've done in a long time.
0:47:02 > 0:47:05Not been looking forward to that one, to be fair!
0:47:05 > 0:47:08Overall, really, really happy, but thank God it's over!
0:47:14 > 0:47:16Aaron, you've got ten minutes.
0:47:23 > 0:47:25Poor Aaron looks really under pressure.
0:47:25 > 0:47:29Aaron's first batch of cream for his banoffee pie didn't work.
0:47:29 > 0:47:31It set in the blender.
0:47:33 > 0:47:36He has burnt his crumble. He's not happy with it.
0:47:36 > 0:47:39He's had to sift through it to pick out the best bits.
0:47:39 > 0:47:41The pressure is getting to him.
0:47:44 > 0:47:46- Seven minutes!- Really? - Yeah. How you getting on?
0:47:46 > 0:47:48Not too good. Stuff's gone wrong.
0:47:48 > 0:47:50I haven't got my custard yet.
0:47:50 > 0:47:53I'll try and set it again. It doesn't take long to set. Burnt the crumble slightly.
0:47:53 > 0:47:56- But that's all the dessert, right? - Yeah, but...
0:47:56 > 0:47:59- Are we gonna get the main out? - Yes. Yep. Yep.
0:47:59 > 0:48:00All right.
0:48:00 > 0:48:05Aaron's not giving too much away with his description of his main course.
0:48:06 > 0:48:09Corn-fed chicken, onion, asparagus and morels.
0:48:09 > 0:48:12Some things that go together really well?
0:48:12 > 0:48:16It could be magnificent and it could be simple, which is even better!
0:48:16 > 0:48:19Unfortunately, Aaron, this should be going out now.
0:48:28 > 0:48:31Aaron, I'm afraid you're six minutes over.
0:48:37 > 0:48:39- Lovely. Well done, Aaron. - Well done, mate.
0:48:50 > 0:48:55Sorry I'm late. You've got roast chicken with chicken ballotine.
0:48:55 > 0:48:57Asparagus, morels and brown onion puree.
0:48:57 > 0:49:01This is the emulsion, the cooking liquid. That's part of the jus.
0:49:01 > 0:49:03- Thank you.- Enjoy.
0:49:06 > 0:49:09Some care has gone into the presentation here.
0:49:09 > 0:49:11It's very much a restaurant dish, isn't it?
0:49:15 > 0:49:19I'm worried about eating that. I don't think I'll risk it.
0:49:24 > 0:49:28The ballotine is very pink chicken indeed.
0:49:28 > 0:49:30It really shouldn't be like that.
0:49:30 > 0:49:32The chicken breast is OK.
0:49:32 > 0:49:35The chicken wing was crunchy on the outside and did what I'd hoped.
0:49:35 > 0:49:39This brown onion puree, a little goes a very long way.
0:49:39 > 0:49:41You've got lots of nice things on the plate.
0:49:41 > 0:49:44He's removed the skin from the chicken, ground it up.
0:49:44 > 0:49:47So what looks like breadcrumbs is actually shards of chicken skin.
0:49:47 > 0:49:49Which is a nice idea.
0:49:49 > 0:49:52The ideas are all quite good
0:49:52 > 0:49:56and there's just been the occasional dropped ball in the execution thereof.
0:49:58 > 0:50:02I like the look of this. It shows confidence. If you close your eyes and you smell...
0:50:02 > 0:50:04it smells of roast chicken.
0:50:07 > 0:50:10The chicken supreme that's been cooked sous-vide in the water bath
0:50:10 > 0:50:14is really tender and juicy. I really like that.
0:50:14 > 0:50:18The brown onion puree really has got the taste of a roast.
0:50:18 > 0:50:21The ballotine, slightly undercooked, which is a shame.
0:50:21 > 0:50:25But nonetheless, there's some good cooking and some great flavours.
0:50:25 > 0:50:27It's not like any roast chicken dinner I ever had,
0:50:27 > 0:50:29but it's very, very nice indeed.
0:50:31 > 0:50:35Right. You've got 15 minutes for your dessert.
0:50:37 > 0:50:41His dessert says "Banoffee Pie" in quotation marks,
0:50:41 > 0:50:44which is the MasterChef Pro danger sign!
0:50:45 > 0:50:49Terrible things have been done inside quotation marks on this show!
0:50:49 > 0:50:53Well, one's fearing something deconstructed.
0:50:56 > 0:51:00- Is it set?- Yes, just. - You've got five minutes left.
0:51:00 > 0:51:02- Perfect.- What do you mean, "perfect"?
0:51:02 > 0:51:04- I'm gonna be on time.- You're kidding!- It's a miracle!
0:51:04 > 0:51:06- Really?- But miracles happen.
0:51:18 > 0:51:20You've got two minutes.
0:51:26 > 0:51:28A bit of milk snow and we're there.
0:51:28 > 0:51:31- Can we go, Chef? Can we go?- Yes.
0:51:39 > 0:51:43It's a deconstructed banoffee pie. A set custard, caramelised bananas,
0:51:43 > 0:51:47fresh bananas, some chocolate, some crumble,
0:51:47 > 0:51:49some caramel sauce and milk snow.
0:51:49 > 0:51:51- Enjoy.- Cheers.
0:51:57 > 0:52:01This is the curse of inverted commas, isn't it?
0:52:01 > 0:52:07I fail to see how making a plateful of all the bits you get in a banoffee pie
0:52:07 > 0:52:10is an improvement on the real thing.
0:52:10 > 0:52:13If it eats well, then I think it's creditable.
0:52:22 > 0:52:25- I don't like it!- There's nothing to like. There's nothing there.
0:52:25 > 0:52:28It lacks substance. Each of the individual bits doesn't really work.
0:52:28 > 0:52:31It's just a bit sad, as am I!
0:52:31 > 0:52:34The set custard doesn't taste of anything at all.
0:52:34 > 0:52:40Overall, ill-conceived and not very good.
0:52:42 > 0:52:44That certainly doesn't look like a banoffee pie to me!
0:52:44 > 0:52:48But I like it. I like the look of it. It has a certain elegance
0:52:48 > 0:52:50that you would find in a really high-end restaurant.
0:52:53 > 0:52:57This has got all the wonderful flavours that you have in a banoffee pie.
0:52:57 > 0:53:01But it's much lighter and not quite as sticky or sweet, which I like.
0:53:01 > 0:53:05Aaron has worked his way through so many cooking processes
0:53:05 > 0:53:07and things went wrong and he rescued it.
0:53:07 > 0:53:10And he caught up and delivered his dessert on time.
0:53:15 > 0:53:18I don't know what to think. I wasn't happy with the dishes.
0:53:18 > 0:53:21I can't expect anyone else to be happy.
0:53:21 > 0:53:25But when things go wrong, you have to try and rectify it as best you can.
0:53:30 > 0:53:33If I'm honest, Gregg, I'm a bit disappointed today. I'm a bit flat.
0:53:33 > 0:53:36There was so much promise. It just didn't deliver.
0:53:36 > 0:53:40The level of competition was so intense, they went over the top.
0:53:40 > 0:53:44Thomas, up to now, has delivered some of the most flavoursome food.
0:53:44 > 0:53:49And all we asked him to do was bring some finesse to the look of his plates.
0:53:49 > 0:53:55Instead, he ends up with a very good duck breast with a very weird red onion over-sweet tarte tatin.
0:53:55 > 0:54:01And then two burnt shortbread biscuits with strawberries and creme patisserie that was too runny!
0:54:01 > 0:54:03Oh, my word.
0:54:03 > 0:54:06The shortbread biscuits, for me, were a disaster.
0:54:06 > 0:54:09What sort of a dish is that? It's like school baking!
0:54:09 > 0:54:12I think that Thomas has got to go.
0:54:14 > 0:54:18Alec, I think, was probably the best chef of the day.
0:54:18 > 0:54:21His presentation was absolutely superb.
0:54:21 > 0:54:23The turbot was cooked to perfection.
0:54:23 > 0:54:26And those potatoes cooked in the beef dripping
0:54:26 > 0:54:28I thought were another good addition.
0:54:28 > 0:54:31I enjoyed Alec's dessert, as well.
0:54:31 > 0:54:34The chocolate fondant. He called it a liquid chocolate cake.
0:54:34 > 0:54:37It was very good. Alec's definitely got to go through.
0:54:37 > 0:54:40He impressed the critics. And I must say, I think he impressed us.
0:54:40 > 0:54:43So with Alec definitely in, Thomas out.
0:54:43 > 0:54:48That means we are debating the MasterChef future of Michael and Aaron.
0:54:50 > 0:54:53I liked Michael's presentation. His sea trout looked really good.
0:54:53 > 0:54:55It looked tasty.
0:54:55 > 0:54:56But it lacked in taste.
0:54:56 > 0:54:59Michael's dessert had bits on it that I really loved.
0:54:59 > 0:55:01But none of them came together.
0:55:01 > 0:55:04I liked the chocolate mousse. I liked the mint jellies.
0:55:04 > 0:55:06But pignuts?
0:55:06 > 0:55:09That's the first and last time I've munched on a pignut, I can tell you!
0:55:09 > 0:55:10PRETENDS TO SPIT
0:55:10 > 0:55:14I don't normally pray. But this is a time for praying!
0:55:15 > 0:55:18What do you make of Aaron? He was really late on his main course.
0:55:18 > 0:55:22He promised us "essences of a roast chicken dinner".
0:55:22 > 0:55:23Almost.
0:55:23 > 0:55:26I really liked the chicken breast that he'd done in the back-pack.
0:55:26 > 0:55:29That was really, really moist.
0:55:29 > 0:55:33And he served it with a brown onion puree which was delicious.
0:55:33 > 0:55:36That ballotine was underdone. Not very nice at all.
0:55:36 > 0:55:40But there were elements there that I thought were very clever and very well done.
0:55:40 > 0:55:44The critics panned the banoffee pie. They didn't like it at all.
0:55:44 > 0:55:46We found bits and pieces in there to admire.
0:55:46 > 0:55:48We got on with it OK. The critics hated it.
0:55:48 > 0:55:53It certainly didn't look like a classic slice of very rich and sticky banoffee pie,
0:55:53 > 0:55:56which was a good thing. It packed really great flavours.
0:56:00 > 0:56:03It's harder than you think. It really is.
0:56:03 > 0:56:07For me to go through, it would just mean everything, it really would.
0:56:07 > 0:56:09I want to get to the end.
0:56:11 > 0:56:13We've got a place for the semi-final up for grabs.
0:56:13 > 0:56:15We've got to get this right.
0:56:15 > 0:56:18We have to make the right decision.
0:56:31 > 0:56:35There are only two places in the semi-final.
0:56:42 > 0:56:44We have made a decision.
0:56:44 > 0:56:47And the first chef leaving us is...
0:56:54 > 0:56:55..Thomas.
0:57:03 > 0:57:07Really disappointed cos they haven't seen everything I have to offer.
0:57:07 > 0:57:12But it's fierce competition and I just wasn't rated today.
0:57:16 > 0:57:19And the next chef leaving us is...
0:57:23 > 0:57:24..Michael.
0:57:28 > 0:57:30Very disappointed.
0:57:31 > 0:57:34More disappointed cos I knew I could have done better.
0:57:38 > 0:57:40You two -
0:57:40 > 0:57:42semi-finalists!
0:57:42 > 0:57:44That's a massive achievement. Well done.
0:57:47 > 0:57:50I am so over the moon, so happy.
0:57:52 > 0:57:54To get this far is amazing!
0:57:55 > 0:57:58It's such a relief to get through that today!
0:57:58 > 0:58:00I couldn't be happier. I really couldn't.
0:58:00 > 0:58:03I don't want to leave. I want to go all the way to the final.
0:58:03 > 0:58:07It's not what I imagined it to be. It's a million times better.
0:58:07 > 0:58:12Alec and Aaron will be back for the semi-finals.
0:58:15 > 0:58:20Next week, ten more chefs are back to try and impress Monica and Gregg.
0:58:22 > 0:58:24I've never seen anything like that.
0:58:26 > 0:58:31I don't like that. I don't think Michel would like that very much at all.
0:58:37 > 0:58:40I don't just want to eat that. I want a bath in it!
0:59:07 > 0:59:10Subtitles by Red Bee Media Ltd