0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:12Michel Roux Junior is one of them.
0:00:12 > 0:00:15- One lamb, two fish. - ALL: Oui!
0:00:15 > 0:00:19Now he, Gregg Wallace and Monica Galetti are on the hunt
0:00:19 > 0:00:23for 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.
0:00:45 > 0:00:47It's the semi-finals.
0:00:48 > 0:00:53These six professionals already are amongst the best in the country.
0:00:53 > 0:00:57So far, they've been pitted against each other
0:00:57 > 0:01:00in some of the UK's most prestigious restaurants.
0:01:01 > 0:01:05- One more chance.- Yes, chef. - I can't send it out like that.
0:01:06 > 0:01:1222-year-old Oli has become the first to make it through to the finals.
0:01:13 > 0:01:16Tonight, 27-year-old Ross
0:01:16 > 0:01:19and 32-year-old James...
0:01:20 > 0:01:24..will be battling it out for the next place.
0:01:24 > 0:01:26I'd be lying if I said I wasn't nervous.
0:01:26 > 0:01:30I don't want to go home. I want to hear my name going into the final.
0:01:30 > 0:01:33I think it's still up for grabs for anybody.
0:01:33 > 0:01:37It will be a massive day, a massive challenge for James and myself.
0:01:37 > 0:01:39A tough showdown.
0:01:52 > 0:01:54Midday.
0:01:54 > 0:01:58Ross and James are heading to Cambridge.
0:01:59 > 0:02:05Tonight, they'll be cooking at one of the most inventive restaurants in the UK -
0:02:05 > 0:02:08Midsummer House,
0:02:08 > 0:02:11run by the talented Daniel Clifford.
0:02:12 > 0:02:15Midsummer House is personal to Daniel.
0:02:15 > 0:02:19He has built it up from nothing. It is his life.
0:02:19 > 0:02:23Can I have some better fennel, Johnny, quickly, please?
0:02:23 > 0:02:29Daniel was only 25 years old when he took over at Midsummer House 15 years ago.
0:02:29 > 0:02:34It was awarded its first Michelin star in 2002,
0:02:34 > 0:02:38followed swiftly by its second three years later.
0:02:38 > 0:02:42- Let's go. Two amuse-bouches away. Let's pick this up now!- Yes, chef!
0:02:42 > 0:02:46I was a naughty boy at school. I didn't have a great childhood.
0:02:46 > 0:02:49I was, as normal back in them days, pushed into hospitality.
0:02:49 > 0:02:53Very luckily, because I would have been useless at anything else.
0:02:53 > 0:02:59When you start off as a young chef, you have a dream, you have an ambition of where you want to be.
0:02:59 > 0:03:02This is exactly what I wanted.
0:03:02 > 0:03:06I've had to give up a lot. There's been loads of sacrifices.
0:03:06 > 0:03:09I've lost a lot of friends. I don't see my family.
0:03:09 > 0:03:13It takes everything out of you, but it gives a hell of a lot back.
0:03:13 > 0:03:15Right, this one can go.
0:03:15 > 0:03:21Daniel's style of cooking is classic combinations, but using modern cooking techniques.
0:03:21 > 0:03:24You put your heart and soul into the place -
0:03:24 > 0:03:27the food, the wine list, the staff.
0:03:27 > 0:03:32It's constantly got to get better because you're only as good as your last meal.
0:03:34 > 0:03:37My expectations are... It's military precise.
0:03:37 > 0:03:41I like everything in a line. If one thing is wrong, it won't go out.
0:03:44 > 0:03:49It's been a long time since I cooked in a service. 12 years since I was last in a kitchen.
0:03:49 > 0:03:53Working on my own in houses, this is going to be hard today for me.
0:03:56 > 0:04:01They expect excellence and nothing else and I'm just hoping I can deliver that.
0:04:05 > 0:04:08I'll be like a hawk. I'll be their worst nightmare today.
0:04:08 > 0:04:10Hello, boys. How are you?
0:04:10 > 0:04:12Very well, thank you.
0:04:12 > 0:04:18Welcome to Midsummer. I've spent 15 years building this restaurant. It means everything to me.
0:04:18 > 0:04:24It's got to be perfect. If it's not perfect, it will be binned and you'll have to start again.
0:04:24 > 0:04:27If that keeps on happening, the boys will step in.
0:04:27 > 0:04:33I hope you've got your cooking heads on. Tonight will be a tough one. I'll show you what we're doing.
0:04:38 > 0:04:42During service, Ross and James will each cook one dish
0:04:42 > 0:04:46that is part of the restaurant's ten-course tasting menu.
0:04:47 > 0:04:50Ross will be making quail
0:04:50 > 0:04:53which is poached and roasted,
0:04:53 > 0:04:57served with confit legs wrapped in wild garlic and potato string
0:04:57 > 0:04:59on a pea puree,
0:04:59 > 0:05:02picked peas and spinach,
0:05:02 > 0:05:05sauteed morel mushrooms,
0:05:05 > 0:05:08garlic oil and a quail and Madeira sauce.
0:05:08 > 0:05:14The first bit of the dish is the quail. This needs to go in here for three minutes.
0:05:14 > 0:05:19The reason we pot-roast everything we do is because it keeps the moisture in the bird.
0:05:19 > 0:05:22The next bit is we put the potato in that way.
0:05:25 > 0:05:32This is your quail leg. This has been confited and it's wrapped in garlic leaf. You start at the top.
0:05:32 > 0:05:34Your leg goes into the fryer.
0:05:35 > 0:05:38So now your quail's coming out.
0:05:39 > 0:05:44Now you have to season it. If you season it too late, the salt won't penetrate it.
0:05:45 > 0:05:47So the quail is a challenge.
0:05:47 > 0:05:52The idea is you keep the breast moist and you keep basting it in butter. That'll be a hard one.
0:05:52 > 0:05:58The butter can't burn. It needs to be at noisette, so it's giving it a beautiful coloration.
0:05:58 > 0:06:05The most important thing is to keep touching it. When it starts to firm up, you'll know it's cooked.
0:06:05 > 0:06:08Then it's going to need to rest for at least five minutes.
0:06:08 > 0:06:13This is why as soon as you hear "quail", you've got to get the bird in.
0:06:16 > 0:06:18If you work in a system tonight,
0:06:18 > 0:06:24as it gets called away, you'll need to know which one to pick up, or you'll be picking up a raw bird.
0:06:25 > 0:06:29Right, your garnish, you've got a pea puree,
0:06:29 > 0:06:31sauteed girolles,
0:06:31 > 0:06:34and some fresh spinach.
0:06:36 > 0:06:38Some picked peas at the last minute.
0:06:45 > 0:06:51All the sauces get finished with lemon juice because, for me, lemon juice has changed everything.
0:06:51 > 0:06:55In there, there's four bottles of Madeira reduced right down.
0:06:55 > 0:06:57Right, now we'll start dressing.
0:06:58 > 0:07:04The dressing must be precise. I'm not somebody to see things going out in a different way.
0:07:04 > 0:07:10Now we put the spinach on. Give that a gentle squeeze to get rid of all the excess moisture.
0:07:10 > 0:07:15My food, if it's not on the plate properly, it looks like roadkill.
0:07:16 > 0:07:18'It needs to be absolutely perfect.'
0:07:18 > 0:07:21Take your quail off the bone.
0:07:23 > 0:07:26Trim that line there.
0:07:30 > 0:07:35That's the garlic oil. This is exactly how I expect it to be.
0:07:36 > 0:07:40I've been promised that we're going to sell at least 40 of these.
0:07:40 > 0:07:44If you want to make any changes, tonight is not the night.
0:07:45 > 0:07:48I think I can remember where everything goes.
0:07:48 > 0:07:52I just need to concentrate, get my head down and get through it.
0:07:52 > 0:07:57He's taken 15 years to build his business. I don't want to be the one that lets him down.
0:07:59 > 0:08:03James's dish is poached and roasted squab pigeon
0:08:03 > 0:08:08with a pigeon pastilla, a crispy parcel filled with confit leg meat,
0:08:08 > 0:08:13chickpeas, raisins and Savoy cabbage,
0:08:13 > 0:08:15an onion and raisin puree
0:08:15 > 0:08:20and baby onions served with a pigeon sauce and camomile oil.
0:08:20 > 0:08:26James, the pigeons we buy direct from France. They're about 550-gram birds.
0:08:26 > 0:08:29That gets cooked for four minutes.
0:08:31 > 0:08:33The pigeon straight out...
0:08:33 > 0:08:38- Yeah.- You've got to get the salt on now. That's a crucial, crucial part of it.
0:08:40 > 0:08:45When you start to get some colour on the bird, drop your butter in.
0:08:47 > 0:08:50Right, feel that now.
0:08:51 > 0:08:55- Yeah?- Yeah.- So it's just giving way. For me, that's perfect.
0:08:55 > 0:09:00Now that needs to rest. Most important, pour that over there. That's where the flavour is.
0:09:00 > 0:09:04They've both got the same technique where they're poaching birds,
0:09:04 > 0:09:07but the pigeon's got a slight Moroccan influence to it.
0:09:11 > 0:09:16The garnish for this is chickpeas. You've got raisins poached in a camomile syrup.
0:09:16 > 0:09:21You've got some caramelised baby onions cooked in a papillote bag with thyme and garlic.
0:09:21 > 0:09:25- As you can see, they're really quick to cook.- Yeah.
0:09:28 > 0:09:30That's the cabbage juice.
0:09:30 > 0:09:33The cabbage is raw, so we just braise that down slightly.
0:09:35 > 0:09:40The sauce is made out of all the carcass. All I want is a really gamey pigeon sauce.
0:09:40 > 0:09:45Inside the pastilla you've got white wine, shallots, raisins.
0:09:45 > 0:09:49You don't want to overheat it because it will burn.
0:09:49 > 0:09:55Normally, it's done by five boys. It's all right. You're laughing on your own(!)
0:09:55 > 0:09:57All right, plates.
0:09:57 > 0:10:03Very expensive plate. That one's about 65 quid, so please be careful with the plates.
0:10:07 > 0:10:10The chickpeas go in.
0:10:10 > 0:10:12The pastilla is cut in half.
0:10:15 > 0:10:19So straight down the backbone, push through the winglet.
0:10:20 > 0:10:23That sits on it like that.
0:10:25 > 0:10:30So just put a few drops of camomile oil around the outside - dish done.
0:10:30 > 0:10:33That's hard enough for me,
0:10:33 > 0:10:38- so how you're going to do it, I don't know, but good luck. - Thank you.
0:10:39 > 0:10:43Yeah, I am worried, getting all the little bits on time together
0:10:43 > 0:10:47without forgetting one thing and overcooking...
0:10:47 > 0:10:52The onions take seconds to cook. Yeah, concentration all the way.
0:10:58 > 0:11:04We've got 50 people coming. That's a minimum of ten plates a person. That's 500, 600 plates we'll serve.
0:11:04 > 0:11:11With that amount of food going across the pass, everyone has got to do their bit on time.
0:11:11 > 0:11:15If one person messes up, it's going to affect the whole restaurant.
0:11:19 > 0:11:22My worst fear is being taken off service.
0:11:22 > 0:11:29When you get in that kitchen under that pressure, it could all go pear-shaped, so fingers crossed.
0:11:29 > 0:11:33To be given an opportunity to work in a kitchen like this is once in a lifetime.
0:11:33 > 0:11:38It's a very tight kitchen, it's very hot as well. It'll be hard work.
0:11:38 > 0:11:44- All right, boys, service is just about to start. Is everybody ready?- Yes, chef.- Yeah?
0:11:44 > 0:11:47OK, let's make this a clean fight and enjoy it, yeah?
0:11:51 > 0:11:57Boys, first check of the night. Two tasting menus, so that's two quail, two sea bass, two pigeon.
0:11:57 > 0:11:59- Yes, chef. - Yes, chef.
0:12:25 > 0:12:29- Remember we talked about butter? - Yes, chef.
0:12:30 > 0:12:35- Right, that's away. One quail - how long? - A minute and a half, chef.- Really?
0:12:38 > 0:12:41- That's a minute left.- Yes, chef.
0:12:43 > 0:12:46- How long for this quail? - Just coming, chef.
0:12:52 > 0:12:56- That needs to be cooked a bit more. That's raw.- Service, please!
0:13:04 > 0:13:06Taste that.
0:13:06 > 0:13:09Put the Madeira in it.
0:13:09 > 0:13:13- The Madeira and a little bit of lemon juice, yeah?- Yes, chef.
0:13:13 > 0:13:16Towards me. No, the point, the point.
0:13:19 > 0:13:21Painful.
0:13:21 > 0:13:23OK, a bit more jus.
0:13:26 > 0:13:29Lovely, well done.
0:13:33 > 0:13:36I need to speed up a bit though.
0:13:36 > 0:13:41- You're up next, chief, yeah? - Yes, chef.- Let's go, one pigeon away. - Yes, chef.
0:13:41 > 0:13:44- Four minutes on the pigeon, chef. - Lovely.
0:13:56 > 0:13:59- That's a long old four minutes, chief.- Yeah.
0:14:06 > 0:14:09- What do you think?- A little under?
0:14:09 > 0:14:12No, I think it's all right.
0:14:12 > 0:14:14Season the meat.
0:14:14 > 0:14:17- Yeah.- Season the meat.
0:14:21 > 0:14:25A little bit over the breast meat. That's it. Oil.
0:14:25 > 0:14:31- Are you happy with that?- Yes, chef. - Well done. I mean that. If they're all like that...- Yes, chef.
0:14:31 > 0:14:36Nerve-wracking start. Just got to keep it like that and get it on the plate.
0:14:36 > 0:14:39It's all going to go well tonight, hopefully.
0:14:41 > 0:14:44I think they've both nailed it. I'm very surprised.
0:14:44 > 0:14:50But it's early days. We've still got 14 more tables to come, so we'll see.
0:14:51 > 0:14:57- Check on - two tasting, two celery, two scallops, two quail, two pigeon.- Yes, chef!
0:14:57 > 0:15:03- Check on - three celery, three scallops, three quail and three pigeon.- Yes, chef!
0:15:03 > 0:15:07- Ross, you're going to do three quail next.- Yes, chef.
0:15:16 > 0:15:20- I'm really waiting for these three quail now.- Yes, chef.
0:15:27 > 0:15:30It's getting messy, that, innit?
0:15:30 > 0:15:36You've got to get these into three little piles because it's spreading all out. Let's do them again.
0:15:36 > 0:15:38Make sure it's drained really well.
0:15:43 > 0:15:47Look, look, look. I'll be honest. You've got to start to work cleaner.
0:15:47 > 0:15:53- Do you understand that?- Yes, chef. - I'm serious now. It's going to start upsetting me. Do it again, yeah?
0:15:53 > 0:15:55Do the whole lot again.
0:15:55 > 0:15:57OK, take that away.
0:15:57 > 0:15:59More spinach.
0:15:59 > 0:16:04- Yes, chef.- We really need to go on four quail now.
0:16:05 > 0:16:09Ross, he's a bit shaky at the present moment in time.
0:16:09 > 0:16:12He needs to start working cleaner. He's driving me absolutely mad.
0:16:12 > 0:16:14Table two, please.
0:16:14 > 0:16:20- It's hard. Very hard.- Boys, you're going to get busy in a minute, so make sure everything's ready.
0:16:22 > 0:16:23Three?
0:16:26 > 0:16:29- Check on - two bass, two pigeon. - Yes, chef.
0:16:37 > 0:16:41Boys, we need to pick it up now. I need two veal and two pigeon.
0:16:41 > 0:16:44There's a lot of checks on the board and not enough action.
0:16:44 > 0:16:47- That's two more pigeon away, yeah? - Yes, chef.
0:16:47 > 0:16:50That's three away, so I need pans out.
0:16:52 > 0:16:54I need to start again.
0:16:55 > 0:16:59I've done the cabbage again.
0:16:59 > 0:17:02- James, you've really got to sort it out.- Yes, chef.
0:17:07 > 0:17:10- Right, your pastillas first, yeah? - Yes, chef.
0:17:15 > 0:17:19That one's going that way. That one's going that way.
0:17:23 > 0:17:25Quick! You really need to go quickly!
0:17:25 > 0:17:31I'll be honest with you. This is killing me. Very slowly, but killing me.
0:17:33 > 0:17:35Good. Go.
0:17:35 > 0:17:40Clean down, get yourself reorganised. You're about to get a lot busier.
0:17:40 > 0:17:46I think the pressure is starting to show, panic has started to set in and they've become a bit messy.
0:17:46 > 0:17:53Let's see which one can push through the pain barrier and finish the service with a smile on his face.
0:18:01 > 0:18:05Check on - two tastings, two quail, two pigeon.
0:18:05 > 0:18:11- Yes, chef!- Four amuse-bouches, three veal and a quail, then four mullet, three scallops and three quail.
0:18:11 > 0:18:13Yes, chef!
0:18:13 > 0:18:18- Let's pick this up now, yeah? - Yes, chef!- I'm serious now. There's 12 checks on the board.
0:18:21 > 0:18:26Ross, listen to me. You should have two whole quails cooked.
0:18:26 > 0:18:30- Have you got that?- I'll be... In one minute, I'll be there.
0:18:33 > 0:18:37- Can you just work on your cleanliness, please?- Yes, chef.
0:18:40 > 0:18:46Just take this as a bit of advice. You see the way he's working? They're all nicely put on there.
0:18:46 > 0:18:48To me, that's really important.
0:18:52 > 0:18:55Just take your time, yeah?
0:19:00 > 0:19:03That's mullered now, isn't it?
0:19:03 > 0:19:06Take a look at that one.
0:19:06 > 0:19:09The thing is, you've cut it too deep.
0:19:09 > 0:19:14- You're cutting it too much on the angle. It needs to be more there. You understand?- Not really, chef.
0:19:14 > 0:19:18If that's your breast there, it needs to be cut more there.
0:19:18 > 0:19:21- Yes, chef. - You're cutting it here, yeah?
0:19:32 > 0:19:33OK.
0:19:33 > 0:19:35Well done.
0:19:40 > 0:19:42Chef demands excellence.
0:19:42 > 0:19:46It's very precise and it's a lot of work, a lot of work.
0:19:46 > 0:19:51James, three pigeon. Focus now and get it really, really nice.
0:19:51 > 0:19:57- Try and make it, so you're coming to the pass and you're ready to go. OK?- Yes, chef!
0:19:57 > 0:20:00- Three pigeon away.- Yes, chef.
0:20:00 > 0:20:05- Quickly, focus on the pigeon, James. Focus on the pigeon. Nothing else, just the pigeon.- Yes, chef.
0:20:16 > 0:20:20You need to pick up your speed, chief.
0:20:22 > 0:20:25Right, do your cabbage, do your cabbage.
0:20:26 > 0:20:28- A little bit more.- Yeah.
0:20:28 > 0:20:30Yeah, and oil.
0:20:32 > 0:20:34Very nice. Go.
0:20:34 > 0:20:40- What you're doing is brilliant. - Thank you, chef.- Listen, listen. But you've got to work on your speed.
0:20:40 > 0:20:42Yes, chef.
0:20:42 > 0:20:47It's a confidence boost to be told I'm doing well. I just have to pick my speed up.
0:20:47 > 0:20:50- Are you going on two quail, Ross, yeah?- Yes, chef.
0:20:50 > 0:20:52Please!
0:20:54 > 0:20:56Ross, this is your last dish up.
0:20:56 > 0:21:02Make sure it's absolutely perfect. Let's finish the night on a high, yeah?
0:21:21 > 0:21:23Well done. Let's go. Service.
0:21:23 > 0:21:28Well done tonight. Your cooking skills are phenomenal. You've got a beautiful palate.
0:21:28 > 0:21:34It's the finer details of getting the plates clean, everything's perfect before it goes on the plate.
0:21:34 > 0:21:40- Apart from that, you've settled in really well. You should be proud of yourself.- Thank you very much.
0:21:43 > 0:21:45Roasted quail served with pea puree.
0:21:47 > 0:21:54I've been to a few restaurants in my time and the quail was one of the best I've tasted. It was superb.
0:21:54 > 0:22:00It tasted absolutely delicious. I couldn't have faulted it at all. It was lovely.
0:22:00 > 0:22:04- Right, James, two pigeon away, yeah? - Yes, chef.
0:22:05 > 0:22:10Onion is ready, cabbage is ready, sauce is ready. Straining...
0:22:10 > 0:22:15- I'm ready on four. - Make sure the last two are absolutely perfect.- Yes, chef.
0:22:27 > 0:22:31You are very, very particular. I do like that.
0:22:31 > 0:22:35- Thank you, chef.- You just really need to buy yourself a watch.
0:22:35 > 0:22:37OK, chef?
0:22:37 > 0:22:40That is beautiful. Absolutely.
0:22:40 > 0:22:42You've done a blinding job tonight.
0:22:42 > 0:22:45- You've put everything into it. - Thank you, chef.
0:22:47 > 0:22:49Rusty definitely, very rusty.
0:22:49 > 0:22:52It was starting to come back to me towards the end.
0:22:52 > 0:22:54I'd forgotten how good it was.
0:23:01 > 0:23:04The pigeon dish I really loved.
0:23:04 > 0:23:07The pastilla combined with the pigeon was just lovely.
0:23:08 > 0:23:15The pigeon dish was the favourite dish that I've had at this restaurant in probably a very long time.
0:23:18 > 0:23:22It's been a big challenge for them, but also a challenge for me
0:23:22 > 0:23:26because there's been some nail-biting bits tonight.
0:23:26 > 0:23:31They both finished on a high. I feel very happy. They've given me 100%. Tomorrow is D-Day.
0:23:31 > 0:23:37Yeah, it was hard. I found it difficult in the middle when I got a few checks on.
0:23:37 > 0:23:40I managed to get myself out of it, so I'm quite happy with it.
0:23:41 > 0:23:47I could have done better. Little things, little things. I burnt the cabbage quite a bit.
0:23:47 > 0:23:50But I'm happy enough.
0:23:50 > 0:23:5612 years, walking straight back into a two Michelin-star kitchen, having to do that. I'll sleep well tonight!
0:24:20 > 0:24:25Ross and James will now have to recreate Daniel's signature dish...
0:24:27 > 0:24:30..rosemary-smoked rump of lamb,
0:24:30 > 0:24:32courgette and basil puree,
0:24:32 > 0:24:35piquillo pepper puree,
0:24:35 > 0:24:40confit tomato and a courgette and yogurt dressing.
0:24:43 > 0:24:50It's a dish that I've worked on over 14 years, one that's been developed, developed, developed.
0:24:50 > 0:24:53It's a flavour combination I absolutely love.
0:24:53 > 0:24:57It's a rump of lamp that has been poached in a water bath,
0:24:57 > 0:25:00but then it's finished by putting fresh rosemary in,
0:25:00 > 0:25:03so you get a beautiful aroma around the lamb.
0:25:05 > 0:25:08It's got two purees. One is a courgette and basil puree,
0:25:08 > 0:25:12which if you overheat, it will lose its colour.
0:25:12 > 0:25:18The other one is a piquillo pepper one with a bit of spice. There's a lot of things to bring together.
0:25:18 > 0:25:22If one thing overpowers the other, the dish will be a car crash.
0:25:22 > 0:25:25Seasoning is a key point,
0:25:25 > 0:25:28the cuisson on the lamb,
0:25:28 > 0:25:31the courgette, whether it's been griddled properly.
0:25:32 > 0:25:37The yogurt is another one. The acidity should cut through the lamb.
0:25:37 > 0:25:41I can go on all day, but at the end of the day, it's... Good luck to them.
0:25:45 > 0:25:48A huge amount of pressure. It's his signature dish.
0:25:48 > 0:25:53It means a lot to him, so he'll be looking for every detail to be perfect.
0:25:53 > 0:25:58I paid a lot of attention last night. I watched the dish going out, asked questions.
0:25:58 > 0:26:00It's his dish. It's his baby.
0:26:00 > 0:26:04For me, the worry is just getting it all right,
0:26:04 > 0:26:08getting the flavours, the seasoning, getting the meat cooked just right.
0:26:08 > 0:26:13Presentation is very important at this level, so that's what I need to concentrate on, I think.
0:26:13 > 0:26:18I just need to show Chef that I can work neatly and tidily and I've got attention to detail.
0:26:18 > 0:26:21It's a fantastic opportunity.
0:26:21 > 0:26:26I've just got to keep my head down and see if I can pull the dish off.
0:26:58 > 0:27:02Ross, I think the dish looks absolutely beautiful.
0:27:08 > 0:27:12You've got the seasoning right, the technique right.
0:27:12 > 0:27:15The smokiness on the lamb is not overdone. It's perfect.
0:27:15 > 0:27:19The courgettes are just cooked, so they've got that bite to them.
0:27:19 > 0:27:22Yeah, it's a phenomenal plate of food.
0:27:22 > 0:27:26You're a bit of a surprise box of tricks, you are, aren't you?
0:27:26 > 0:27:33You don't show much emotion, but you cook with so much finesse and it tastes absolutely stunning.
0:27:35 > 0:27:38- Thanks very much.- All right. - A pleasure.
0:27:48 > 0:27:52It's definitely been some of the most positive feedback I've had.
0:27:52 > 0:27:56It means a lot, especially when you're cooking his signature dish.
0:27:56 > 0:27:59I don't think I could have asked for any better.
0:28:12 > 0:28:16So, James, the presentation, I think you've absolutely nailed that.
0:28:16 > 0:28:22You've kept the colour on the courgette puree. The courgette ribbons look phenomenal.
0:28:22 > 0:28:25- I'm missing the yogurt. - It's sat on the side of the pass.
0:28:35 > 0:28:37You've caramelised the lamb beautifully,
0:28:37 > 0:28:41a beautiful crisp on the outside, but also the taste of the lamb.
0:28:41 > 0:28:46It's just beautiful. It just oozes that beautiful summer lamb, spring...
0:28:46 > 0:28:51It's got that... It's everything that I would want a dish to be.
0:28:51 > 0:28:53- I think it does miss the yogurt. - Yeah.
0:28:53 > 0:28:59But you should be very proud of yourself. You've come into a two-star kitchen and nailed that.
0:28:59 > 0:29:06It's exactly how I'd expect my chefs to cook it, so, you know, you've done a brilliant job.
0:29:07 > 0:29:09Thank you, chef.
0:29:17 > 0:29:23I left off the yoghurt. It's a criminal offence in a two-Michelin-star restaurant.
0:29:23 > 0:29:25But I've had some great comments.
0:29:25 > 0:29:30If I can impress Daniel, maybe there's a hope for me yet.
0:29:33 > 0:29:39Yeah, it's tough. It was tough for my chefs. For two strangers, it was a tough experience for both of them.
0:29:43 > 0:29:47Ross is a chef. His ability in the kitchen is very strong.
0:29:47 > 0:29:52I think his palate is on the money. He needs to work on his confidence issues.
0:29:53 > 0:29:57Cooking here at Midsummer has opened my eyes a lot, I think.
0:29:57 > 0:30:02With the next challenge coming up, I'll show a bit more confidence,
0:30:02 > 0:30:06take a few things that he's taught me over the last two days.
0:30:06 > 0:30:09Yeah, should make a massive improvement.
0:30:09 > 0:30:12Technically, James is a brilliant chef.
0:30:12 > 0:30:16He's got speed issues. It's that simple.
0:30:16 > 0:30:20If he could take a deep breath just before he dressed, he'd nail it.
0:30:20 > 0:30:24He's a phenomenal chef. He just needs to work on his speed.
0:30:24 > 0:30:30I haven't been in a serious professional kitchen for 12 years now and I loved it.
0:30:32 > 0:30:38It was just like riding a bike. Chain was a bit rusty, but I want it more than ever now.
0:30:38 > 0:30:42It's down to the head to head. I'll have to cook my heart out - and then some.
0:30:44 > 0:30:50It's been a rollercoaster, it's been hard work, but they were better than I expected.
0:30:50 > 0:30:54I hope they take something away from this and they go further.
0:31:25 > 0:31:27There's a lot riding on this!
0:31:27 > 0:31:31It's the semi-finals, so I need to execute everything perfectly.
0:31:31 > 0:31:34If I don't, it'll be me going home.
0:31:34 > 0:31:41Today is massive. That place in the final is so close, but at the same time a long way away.
0:31:41 > 0:31:45I'm going to give it everything I've got and hope for the best.
0:32:03 > 0:32:10We have given you a chance of a lifetime to experience cooking at its best.
0:32:11 > 0:32:13You now know what's needed.
0:32:13 > 0:32:18You now know what it takes to be one of Britain's best chefs.
0:32:18 > 0:32:23Now we want to see that from you. Now is the time to deliver.
0:32:24 > 0:32:27One main course, one dessert.
0:32:28 > 0:32:33One hour and 45 minutes to prove your calibre.
0:32:34 > 0:32:38Best food gets to the finals. Off you go.
0:32:56 > 0:33:01Ross is a chef's chef. He has precision, very good timing
0:33:01 > 0:33:07and there is elegance and style to his food. He's got the passion, but he has a confidence issue.
0:33:07 > 0:33:13Hopefully, Ross's experience at Midsummer House will have given him that boost of confidence.
0:33:13 > 0:33:18I've definitely improved. Going to a two-Michelin-starred restaurant helps you as well!
0:33:18 > 0:33:25Today I've just got to keep calm, be myself. If I be myself, I can be happy at the end of the day.
0:33:25 > 0:33:28'He's a great chef, Ross.'
0:33:28 > 0:33:33He works every hour God gives. Dedicated, passionate. It's going to be hard.
0:33:41 > 0:33:48James is passionate about his food. He loves all that is British and seasonal. He's a true forager.
0:33:48 > 0:33:51He has got such an energy, such a desire.
0:33:51 > 0:33:58But he's not been part of a serious kitchen for a long time. He has to watch his timing.
0:33:58 > 0:34:02When I'm working in private houses, I've got all day really.
0:34:02 > 0:34:07I try to push myself, but it's nothing like having an hour and three-quarters.
0:34:07 > 0:34:0925 minutes are gone!
0:34:09 > 0:34:13If I nail these dishes, then I've got every chance of getting through,
0:34:13 > 0:34:19but even if I get the dishes right, there's another chef out there who can cook just as well as me.
0:34:19 > 0:34:24'James is a talented guy. He's passionate about what he does.'
0:34:24 > 0:34:28His food is very different from mine, so it's hard to say.
0:34:28 > 0:34:32Whoever produces the goods on the day, I think!
0:34:33 > 0:34:40This is a true semi-final. This is what it's all about. Two great chefs, mutual respect.
0:34:40 > 0:34:43Totally different styles of cooking. We're in for a feast.
0:34:45 > 0:34:53- Ross, what are your two dishes? - I've come back to basics on my main course. Something Gregg might like.
0:34:53 > 0:34:58We've got organic chicken with smoked mash, girolles, fresh peas and fresh broad beans.
0:34:58 > 0:35:05- It's essentially chicken and mash, but very modern.- Can you make that smart?- I can make it very smart.
0:35:05 > 0:35:11- I'll take a little bit of what Daniel showed us, so it looks and tastes the part.- What's for pudding?
0:35:11 > 0:35:14I've went a little bit savoury.
0:35:14 > 0:35:19Goat's cheese cheesecake, almost. With pink peppercorns for fieriness.
0:35:19 > 0:35:24And then I'm rolling it in granola, toasted it in Scottish oats and butter,
0:35:24 > 0:35:30with honey and maple syrup in it and balsamic strawberries with it, for the balance.
0:35:32 > 0:35:39- Forgive me. Is there enough skill going on in this dessert?- There's a lot of skill in this cheesecake!
0:35:39 > 0:35:42Look at his face! It's lighting up.
0:35:42 > 0:35:48- What happens when you start talking about food?- It's what I love. It's why I'm in this trade.
0:35:48 > 0:35:52Food is my life. It's everything I want to do.
0:35:52 > 0:35:57Scotland's probably one of the best places to be brought up - great produce all around us.
0:35:57 > 0:36:02I was lucky my mum was a chef. We'd a home-cooked meal every night.
0:36:02 > 0:36:06- Does this matter to you? - It certainly does.
0:36:06 > 0:36:11It's been tough. Tough competition. Nobody wants to go home.
0:36:11 > 0:36:16- Don't want to go home now, do we? - No, not at all.
0:36:16 > 0:36:19Ross is cooking the crown of the chicken,
0:36:19 > 0:36:25the two supremes on the bone in a sous-vide bag, vacuum-packed, in the water bath.
0:36:25 > 0:36:29It's going to have to go back in the pan to get that skin crispy
0:36:29 > 0:36:36and give that wonderful flavour of roast chicken. He's serving confit wings, slow cooked in goose fat.
0:36:36 > 0:36:40They should be laden with fat and delicious.
0:36:40 > 0:36:46Ross is serving a smoked mash. He's using smoked butter to flavour his mashed potato
0:36:46 > 0:36:52and adding some smoked hickory essence. That is extremely strong.
0:36:52 > 0:36:56I just hope he's easy-going on that because that can kill the flavour.
0:36:56 > 0:37:02I'm a little bit concerned that his main course will not be smart enough, elegant enough.
0:37:03 > 0:37:08I could be completely wrong, but it sounds remarkably...cafe.
0:37:09 > 0:37:12My biggest concern is time, I think.
0:37:12 > 0:37:18There's a lot of work to be done. If I'm not careful with my time, it'll just run out.
0:37:19 > 0:37:23Ross is preparing a dessert of goat's cheese cheesecake,
0:37:23 > 0:37:28but pink peppercorns are very, very fragrant and quite strong.
0:37:28 > 0:37:30Let's hope it doesn't overpower it.
0:37:33 > 0:37:37And he's made his own luxurious granola.
0:37:40 > 0:37:43It sounds absolutely divine.
0:37:50 > 0:37:54He's marinated some strawberries in white balsamic vinegar.
0:37:54 > 0:37:58White balsamic is very sweet and very fragrant.
0:37:59 > 0:38:04It should be a perfect accompaniment for strawberries.
0:38:04 > 0:38:08The dessert is almost savoury, quite different.
0:38:08 > 0:38:11I need these at 160. Come on.
0:38:11 > 0:38:17I'm trying to do an isomalt tuile, so it should come out like a clear bit of glass. I hope this works!
0:38:17 > 0:38:21- I've only done it once before. - That shows some great skill.
0:38:21 > 0:38:25I just hope Ross can make a really thin sugarwork tuile.
0:38:25 > 0:38:30If it's too thick, it'll be breaking on our teeth.
0:38:30 > 0:38:32It will work. It will work.
0:38:33 > 0:38:3745 minutes have gone! You've got one hour left.
0:38:40 > 0:38:45- James, impress me. What are you making?- Venison, greens,
0:38:45 > 0:38:50pearl barley, dandelion and mushroom powder, with a soubise sauce
0:38:50 > 0:38:54and a simple red wine, crab apple and rowan jelly sauce.
0:38:54 > 0:39:00- What's powdered?- Powdered dandelion root for a little bit of bitterness to cut through.
0:39:00 > 0:39:06- It's another indication of how much you love to frolic in the undergrowth.- There's lots to do!
0:39:06 > 0:39:08What's the soubise sauce?
0:39:08 > 0:39:14Soubise is basically an onion sauce sweated off in butter, a little bit of cream, pureed.
0:39:14 > 0:39:18Then I'm doing strawberries with rose geranium cream.
0:39:18 > 0:39:22I'm doing the strawberries fresh, compressed, with strawberry jelly
0:39:22 > 0:39:25and a strawberry sauce and puree.
0:39:25 > 0:39:28But how is it going to appear on a plate?
0:39:28 > 0:39:34I've taken lots away from working at Midsummer. I asked questions, got stuck in, took on what I could.
0:39:34 > 0:39:40- Without losing that special James passion and ingredients. - It's there.
0:39:40 > 0:39:46Presentation should be there, flavour. Still got my little, slightly unique twist to it.
0:39:46 > 0:39:49Roast dandelion powder says it all, I think.
0:39:49 > 0:39:56So your experience at Midsummer House has, if anything, spurred you on to even greater things?
0:39:56 > 0:40:01I was terrified of being kicked off that pass. I didn't have a plate sent back.
0:40:01 > 0:40:07- That lifts the confidence sky-high. - It's quite important you reach the final now.
0:40:07 > 0:40:12Yeah, I entered this to see if I could still cook. I've had some great comments from you.
0:40:12 > 0:40:16If I can get to the final, even better. Now I better get cooking!
0:40:20 > 0:40:25James has taken a saddle of venison, boned it out and is cooking it vacuum-packed.
0:40:25 > 0:40:29So sous-vide and then cooked in a water bath.
0:40:29 > 0:40:34He's then going to roast it and roll it in dried dandelion root,
0:40:34 > 0:40:37which gives a real bitter flavour.
0:40:37 > 0:40:43And some dried mushroom powder, so that should give it that lovely musky flavour from the forest.
0:40:45 > 0:40:47James is serving a soubise,
0:40:47 > 0:40:52which is a French classic sweet white onion sauce for the venison.
0:40:52 > 0:40:54It sounds delicious.
0:40:54 > 0:41:00He's also serving a beautiful wild mushroom called jelly ears.
0:41:00 > 0:41:03They're the shape of an ear with that jelly texture.
0:41:04 > 0:41:10But when you fry them up, they've got the most delicious meaty fragrance.
0:41:10 > 0:41:14Typical of James, he's not just cooking the cabbage leaf,
0:41:14 > 0:41:18but he's also braising the stalk, which most chefs put in the bin.
0:41:20 > 0:41:26The technically-challenging part of this dish is just plating it, getting it all together on time.
0:41:26 > 0:41:28BEEPING
0:41:28 > 0:41:32Timing, speed. I know I've got slower over the years.
0:41:32 > 0:41:37I need to work on that, really push. The main course will be last minute.
0:41:37 > 0:41:42I'm going to start plating in the last ten minutes and go from there.
0:41:42 > 0:41:47James's dessert is basically a strawberry heaven.
0:41:47 > 0:41:50He's got a custard flavoured with rose geranium.
0:41:50 > 0:41:55He's got a crumble on top of that, then four or five different kinds of strawberries.
0:41:55 > 0:42:00Raw strawberry, strawberry coulis, strawberry jelly,
0:42:00 > 0:42:05strawberry compressed. And some cooked strawberries. Strawberry overload!
0:42:08 > 0:42:12With my dessert, the custard might not set enough,
0:42:12 > 0:42:18I might burn the biscuits, might not get it plated on time. Just lots of little things.
0:42:18 > 0:42:22But for me it's all about the presentation at the end.
0:42:22 > 0:42:28I have tweaked my menu since cooking at Midsummer, so hopefully the dishes will go down a storm.
0:42:35 > 0:42:39Final 15, please, guys. Final 15 minutes.
0:42:51 > 0:42:54You've dressed up well in advance.
0:42:58 > 0:43:04- How are we doing, James? Nearly there?- Just about.- Oh, those jelly ears are popping like mad!
0:43:04 > 0:43:06Whoa!
0:43:07 > 0:43:11James is running around like a true, demented, foraging chef.
0:43:14 > 0:43:17It's going to be tight.
0:43:23 > 0:43:26Your final five minutes!
0:43:44 > 0:43:46Time's up!
0:43:54 > 0:43:58Ross has butter-poached and then roasted his chicken
0:43:58 > 0:44:01and then served it with a hickory-smoked mash,
0:44:01 > 0:44:06confit garlic, confit chicken wings, peas and broad beans,
0:44:06 > 0:44:11a broad bean puree and a Madeira butter sauce.
0:44:13 > 0:44:15I like the look of your plate, Ross.
0:44:15 > 0:44:19It looks very neat, dainty. It's not symmetric,
0:44:19 > 0:44:24but everything has been put on the plate beautifully.
0:44:24 > 0:44:29It's the colours of a roast dinner, it's comforting, it's appealing,
0:44:29 > 0:44:35but where on earth is my mashed potato? You're not seriously giving me three forkfuls?!
0:44:44 > 0:44:46Oh!
0:44:48 > 0:44:52Mm. There's some really warm, lovely flavours in there.
0:44:52 > 0:44:55The confit winglets, I'd have liked them crispier,
0:44:55 > 0:45:00but the chicken is cooked beautifully. It's moist, tender.
0:45:00 > 0:45:04It's got a lovely, good, buttery taste to it and crispy skin.
0:45:04 > 0:45:09There are hidden treasures in here as well. The confit garlic,
0:45:09 > 0:45:12it's lovely and sweet.
0:45:12 > 0:45:18The sauce is deep and rich and very velvety and buttery, as it should be.
0:45:18 > 0:45:25The smoked mash potato is smooth and buttery and taken to the limit of smokiness that it should be.
0:45:25 > 0:45:30Any more smokiness and it would have been gone, far too much.
0:45:30 > 0:45:33This is cooking of the highest order.
0:45:35 > 0:45:41On a MasterChef semi-final, I'm going to take the perfect cooking of chicken for granted.
0:45:41 > 0:45:47That's got to be right and it is. It's those taste combinations you've got going on there
0:45:47 > 0:45:53that are stunningly brilliant. That sauce, sweet and deep with Madeira, but still meaty, is lovely,
0:45:53 > 0:46:00but the bit I really love is fresh pea against smoky, buttery mashed potato.
0:46:00 > 0:46:05That mashed potato is a joy, but there's not enough of it.
0:46:05 > 0:46:10If you do something as good as that, at least give me enough to eat.
0:46:12 > 0:46:17For dessert, Ross has made a goat's cheese and pink peppercorn cheesecake,
0:46:17 > 0:46:23rolled in honeyed granola, served with strawberries in white balsamic vinegar,
0:46:23 > 0:46:29strawberry puree and an isomalt clear sugar tuile.
0:46:29 > 0:46:35That's not very elegant and I think that's because we've got one main quenelle cheesecake
0:46:35 > 0:46:39that is looking a little blob-like now.
0:46:39 > 0:46:46I can see that the tuile looks very, very thick. It looks like a really hefty shard of sugar there.
0:46:57 > 0:47:00It's unusual. It's clever.
0:47:00 > 0:47:04But what it is not is comforting and yummy.
0:47:04 > 0:47:09What you get is a sweet strawberry, oaty toastiness, which is lovely,
0:47:09 > 0:47:14and then the sourness from the goat's cheese, which is fine.
0:47:14 > 0:47:19And then it finishes on hot pepper. The pepper at the end is quite harsh.
0:47:19 > 0:47:24This is a dessert that challenges your palate, rather than comfort it.
0:47:24 > 0:47:28I'm going in again because I'm not sure about this.
0:47:33 > 0:47:35Ross, I'm not a fan.
0:47:37 > 0:47:42I like the idea of the goat's cheese as a dessert because it's quite mild,
0:47:42 > 0:47:47with just a hint of goatiness there. It works with the granola
0:47:47 > 0:47:50and the strawberries in white balsamic are divine, delicious.
0:47:52 > 0:47:56But the pink peppercorn has got quite a kick at the end
0:47:56 > 0:48:00and it's leaving almost a bitter taste in my mouth.
0:48:00 > 0:48:04It's not very agreeable. I don't like it.
0:48:04 > 0:48:08'I went quite classical on my main course,
0:48:08 > 0:48:11'but I went quite wacky on my dessert.'
0:48:11 > 0:48:15It's backfired a little bit, but, yeah,
0:48:15 > 0:48:20it's just one of these things. You've got to gamble sometimes and go for it.
0:48:20 > 0:48:25I'm still quite happy with what I produced.
0:48:27 > 0:48:33James's main course is saddle of venison, rolled in dandelion root and mushroom powder,
0:48:34 > 0:48:41served with pearl barley, jelly ear mushrooms, cabbage leaves and stalks,
0:48:41 > 0:48:44a soubise white onion sauce
0:48:44 > 0:48:48and a red wine crab apple and rowan jelly sauce.
0:48:50 > 0:48:54James, the presentation to me looks like it's been thrown on the plate.
0:48:54 > 0:49:00I mean, you looked a bit rushed in the last five minutes there.
0:49:00 > 0:49:05I don't know if that's got something to do with it, but it doesn't look as neat and tidy as I expected.
0:49:16 > 0:49:19Very well cooked and seasoned venison loin.
0:49:19 > 0:49:25The sauce is good and it's got a lovely sweetness and fragrancy from the rowan berries
0:49:25 > 0:49:31and the crab apples, which is nice. The soubise, or the classic sweet white onion puree,
0:49:31 > 0:49:37is delicious and it works perfectly with the venison. The barley's lovely. I love barley.
0:49:37 > 0:49:40It's been cooked really well.
0:49:40 > 0:49:45It's a good dish, but I don't find it refined enough.
0:49:45 > 0:49:52I do enjoy the flavour of the slight bitterness and pepperiness around the outside of the venison
0:49:52 > 0:49:54and the really lovely sweet sauce.
0:49:54 > 0:50:00Pearl barley, venison, wild mushrooms. It's got all the big comforting flavours there.
0:50:00 > 0:50:03Elegant flavours? I don't know.
0:50:04 > 0:50:09It's country tweeds, rather than pinstripe suits.
0:50:12 > 0:50:18For dessert, James has made a rose geranium custard with fresh and compressed strawberries,
0:50:19 > 0:50:22strawberry jelly, wood sorrel,
0:50:22 > 0:50:24a hazelnut biscuit crumb
0:50:24 > 0:50:28and a strawberry and sparkling wine sauce.
0:50:28 > 0:50:34I like the presentation of the lovely strawberries and berries poking out of this crumble.
0:50:34 > 0:50:37It is very pleasing visually.
0:50:37 > 0:50:41It looks to me like it's got hidden treasures.
0:50:41 > 0:50:44That's what it looks like to me. I'm really intrigued.
0:50:57 > 0:51:03I love the fact that the cream has only just set. I was a bit worried that the rose geranium
0:51:03 > 0:51:05would be overpowering
0:51:05 > 0:51:12and take away from the delicate flavour of the strawberry, but it hasn't. You judged it just right.
0:51:12 > 0:51:17The strawberry jelly is delicious, sharp and refreshing, yet sweet.
0:51:17 > 0:51:22The compressed strawberries have got almost a fizz, champagne-like, to them as well.
0:51:22 > 0:51:26The wood sorrel adds a bit of zing, which is really nice.
0:51:26 > 0:51:31The only let-down for me is that crumb on the top. It's not crispy, not crunchy.
0:51:31 > 0:51:33It needs to add a texture.
0:51:33 > 0:51:40Your food is unique to me and some of the flavourings you put with it are quite special.
0:51:40 > 0:51:47Sweet strawberry, you've got cream in there, an almost floral finish, then you've also got toasty nuts.
0:51:48 > 0:51:54That flavour, everyone is going to love it. That is comforting, soft, lovely.
0:51:58 > 0:52:02Really happy with the dessert. "Unique" is always good.
0:52:02 > 0:52:08Hate to be a sheep. Good comments mean you've nailed it. Bad comments are the ones you have to listen to.
0:52:08 > 0:52:15I think I'm most disappointed with my main course. One of those dishes that just didn't work for me.
0:52:21 > 0:52:27We now have to decide which of you goes through to the finals. Off you go.
0:52:49 > 0:52:53Good semi-final. Very good. Two very different chefs.
0:52:53 > 0:53:01I love so much about James's food, apart from the appearance. That venison was food I love to eat.
0:53:01 > 0:53:08Soft pearl barley, a really nice sweet sauce with well-cooked venison is British food at its best,
0:53:08 > 0:53:10but it lacked style.
0:53:10 > 0:53:13- Finesse.- Yes!
0:53:13 > 0:53:17I liked James's dessert. The cream was very well set,
0:53:17 > 0:53:22not bouncy. It had the right texture. And I really enjoyed the geranium flavour there.
0:53:22 > 0:53:26It left a little floral note. Well-judged.
0:53:26 > 0:53:30That was a winning combination. Strawberry, strawberry jelly, strawberry sauce,
0:53:30 > 0:53:35that nice set custard, still soft. Very good flavours.
0:53:35 > 0:53:39I liked Ross's main course of roast chicken. It was really well cooked.
0:53:39 > 0:53:47It was juicy, moist, well seasoned. His smoked potato mash was really unctuous, buttery,
0:53:47 > 0:53:53and had been taken to the limit of smokiness. It worked beautifully with the peas and vegetables.
0:53:53 > 0:53:59I really liked the confit wings. They could have been crisped up, but showed a different technique.
0:53:59 > 0:54:05He was showing off a few skills. It was a really solid, good main course.
0:54:05 > 0:54:11But I didn't like Ross's dessert. It was just...not right for me.
0:54:11 > 0:54:15Not great at all, actually. It looked like a splodge on a plate
0:54:15 > 0:54:23and the idea of cream cheese and pepper with the strawberries could have worked with more balance,
0:54:23 > 0:54:27but the strength of pepper at the end was ferocious. Ferocious.
0:54:33 > 0:54:39I'd love a place in the final. It would be a great challenge and great experience.
0:54:39 > 0:54:41A once-in-a-lifetime opportunity.
0:54:41 > 0:54:45The chance is there. We've got to see what the judges say.
0:54:48 > 0:54:54It's the last hurdle to get to the final. It would be crushing to go home now.
0:54:54 > 0:54:58If I'm lucky enough to get through, then there's more to come.
0:54:58 > 0:55:00Only time will tell.
0:55:03 > 0:55:07We have to think very carefully, Gregg.
0:55:07 > 0:55:09How do we split them?
0:55:09 > 0:55:12We're talking about the finals here.
0:55:12 > 0:55:19There's so much talent in the pair of them. They've got so far, but there are errors there.
0:55:19 > 0:55:23It's who can smooth out their errors quick.
0:55:23 > 0:55:25I'm torn.
0:55:27 > 0:55:29I don't know.
0:55:30 > 0:55:33To be honest...
0:55:33 > 0:55:35I know who I'd have.
0:55:52 > 0:55:55Semi-finals are never easy.
0:55:57 > 0:56:02But I applaud you for the effort, the hard work and your cooking skills.
0:56:04 > 0:56:06We have made a decision.
0:56:08 > 0:56:11Our finalist is...
0:56:23 > 0:56:25James.
0:56:27 > 0:56:31Ross, very sorry. Very, very sorry.
0:56:40 > 0:56:43The whole experience has been incredible. Ups and downs.
0:56:43 > 0:56:46The travelling's nearly killed me!
0:56:46 > 0:56:50Very proud to make it as far as this. It's a great achievement.
0:56:50 > 0:56:55I think it was the right decision. James shows great potential.
0:56:55 > 0:56:59He's really passionate about what he does and I hope he wins it.
0:57:02 > 0:57:07- Good work, Chef. Are you all right, son?- Shocked!
0:57:10 > 0:57:14It's absolutely amazing. Yeah. Wow.
0:57:15 > 0:57:21It's proving that ten years in the wilderness as a bit of an odd man obviously works!
0:57:21 > 0:57:24I'm really going to have to lift my game now.
0:57:24 > 0:57:29I've been given a chance to shine and I'm going to have to shine.
0:57:40 > 0:57:47Tomorrow night: Anton and Keri will battle it out for the last place in the finals.
0:57:52 > 0:57:55Just relax a little. Leave it.
0:57:56 > 0:57:59A few little shakes there, Anton.
0:58:04 > 0:58:07Only the best will make it through.
0:58:07 > 0:58:12Look at them go, Gregg! They are giving it 100%. I'm loving this!
0:58:14 > 0:58:21There are times when I have dishes like this where I'd consider giving myself over completely to gluttony.
0:58:40 > 0:58:42Subtitles by Red Bee Media Ltd