0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:14- Michel Roux Jr is one of them. - One lamb, two fish, go.
0:00:14 > 0:00:15CHEFS: Wahey!
0:00:15 > 0:00:19Now he, Gregg Wallace and Monica Galetti are on the hunt
0:00:19 > 0:00:22for 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.
0:00:40 > 0:00:44Ten professional chefs have been put through their paces by Monica.
0:00:47 > 0:00:49Today, five of them
0:00:49 > 0:00:53have one last chance to perform to her demanding standards.
0:00:56 > 0:01:00Because only the strongest can go through to cook for Michel Roux Jr.
0:01:04 > 0:01:07One of them will be going home.
0:01:07 > 0:01:09I'm going to give this everything today,
0:01:09 > 0:01:10because I don't want to go home.
0:01:10 > 0:01:12I really want to cook for Michel Roux.
0:01:13 > 0:01:16I think I am good enough to be professional champion, but every
0:01:16 > 0:01:19challenge, every time we cook, it's going to get much, much harder.
0:01:21 > 0:01:26I'm very competitive, so I'm not going to give up without a fight.
0:01:31 > 0:01:34Right, skills test, Monica, what have they got to do?
0:01:34 > 0:01:36Today, they have to make honeycomb.
0:01:36 > 0:01:39Make three different decorations from that honeycomb,
0:01:39 > 0:01:41decorate these desserts.
0:01:41 > 0:01:44The first thing I'm going to do is to make the caramel.
0:01:44 > 0:01:49And you want about equal amounts of sugar to golden syrup or honey.
0:01:50 > 0:01:54I'm just going to stir that through. And then leave it to cook out.
0:01:55 > 0:02:00We want a nice, light, golden colour. We're going to add the bicarb.
0:02:00 > 0:02:03OK, about a teaspoon and a half.
0:02:05 > 0:02:08- Woah!- You can see that, yeah.
0:02:08 > 0:02:12So, to work with this, I want to cool a little bit down.
0:02:14 > 0:02:17If you stick your finger in this now, it will burn.
0:02:20 > 0:02:22I want it to a point where it's almost set
0:02:22 > 0:02:25and then I can press it and mould it to what I want.
0:02:25 > 0:02:29- We are going to have chefs with honeycomb around their ears.- It is a mess.
0:02:30 > 0:02:33Now, I'm going to pull the sugar.
0:02:34 > 0:02:38And then you can just twist it, bend it, before it sets.
0:02:38 > 0:02:42It's the warmth of your hands that is still keeping this pliable.
0:02:44 > 0:02:45So, I want to set that aside.
0:02:47 > 0:02:50And now, I'm just doing a very simple swipe.
0:02:52 > 0:02:55For my third decoration, I'd like to make a spiral.
0:03:05 > 0:03:09This is very brittle. It's very delicate work.
0:03:10 > 0:03:14Mmm. Beautiful.
0:03:18 > 0:03:20Three different honeycomb decorations.
0:03:21 > 0:03:25That is fabulous, absolutely fabulous.
0:03:26 > 0:03:29- Even I found that very challenging. - Should we get the first one in?
0:03:29 > 0:03:31Let's do it.
0:03:33 > 0:03:37First up is junior sous chef, Matt, from Wales.
0:03:38 > 0:03:42In the invention test, his squid was excellent,
0:03:42 > 0:03:43but he let himself down on detail.
0:03:43 > 0:03:46Like putting on too much salt.
0:03:46 > 0:03:50Staying in the competition is really important to me.
0:03:50 > 0:03:52Just prove to people that I can actually do it,
0:03:52 > 0:03:54because I have been put down before.
0:03:54 > 0:03:57Maybe I think I could be a good chef.
0:03:57 > 0:04:00- What we want you to do is make honeycomb.- Yep.
0:04:00 > 0:04:05- And then do three separate decorations.- OK.
0:04:05 > 0:04:07- 15 minutes, Matt. Off you go.- Thank you.
0:04:21 > 0:04:22I'm going to actually weigh it out.
0:04:37 > 0:04:39Just waiting for it to cool down.
0:04:39 > 0:04:41Cos I don't want to go in straight away and ruin...
0:04:44 > 0:04:48- Hopefully.- You're halfway. You've got seven and a half minutes left. - Thanks.
0:04:48 > 0:04:52- Try pulling it.- Pulling it? - While it's still warm.
0:04:54 > 0:04:55It's fun.
0:04:58 > 0:04:59Do anything you want.
0:05:15 > 0:05:17Nah, that's awful.
0:05:19 > 0:05:21I think I might just use that.
0:05:25 > 0:05:29I'm happy. I just want to leave it at that, please. Thank you.
0:05:43 > 0:05:47Not good for the teeth, but it's delicious.
0:05:47 > 0:05:50Very light, not too crunchy, how it should be.
0:05:50 > 0:05:53Looking at your decorations, some of them are very thick.
0:05:53 > 0:06:00The spiral here is not very pretty and your flower needs a bit of work.
0:06:00 > 0:06:02What you have here, though, are lovely.
0:06:02 > 0:06:05These ones here, which are like teardrops.
0:06:05 > 0:06:08You know, you've got a great attitude and you've given me three decorations.
0:06:08 > 0:06:12Not three perfect decorations, but you've given it a great go.
0:06:12 > 0:06:17- My favourite is the shield and the spear.- That was the idea, gladiator.
0:06:17 > 0:06:20That's my favourite.
0:06:20 > 0:06:23All right, Matt. Thanks very much. Off you go.
0:06:28 > 0:06:31I've worked with honeycomb before, but I've never pulled it.
0:06:31 > 0:06:33I did my best.
0:06:33 > 0:06:34That's all you can ask of anyone.
0:06:37 > 0:06:40Rob started working in kitchens at the age of 15
0:06:40 > 0:06:43and is now a sous chef in a private members' club.
0:06:45 > 0:06:49In the last round, his squid dish was let down by a badly
0:06:49 > 0:06:51dressed chilli and apple salad.
0:06:53 > 0:06:56My love of food comes from my dad. He was a chef.
0:06:56 > 0:06:59Always loved cooking from childhood.
0:06:59 > 0:07:00So, I thought, why not?
0:07:00 > 0:07:02Give it a chance.
0:07:02 > 0:07:03See how good I can be.
0:07:04 > 0:07:0815 minutes, honeycomb, three decorations. Off you go.
0:07:16 > 0:07:21- Can you remember the last time you made honeycomb?- No. Been a long time.
0:07:43 > 0:07:45OK, you've got seven minutes left now.
0:07:47 > 0:07:51You're going to have to put something on those desserts.
0:07:53 > 0:07:56You can spread it. You can pull it.
0:07:58 > 0:08:02You can be as abstract as you want. It's a fun thing to play with.
0:08:30 > 0:08:33- All right?- Yeah.- Done?- Yes, I am.
0:08:46 > 0:08:48Rob, you struggled through that.
0:08:48 > 0:08:51Instead of just throwing your decorations on there, you could
0:08:51 > 0:08:53have put them on nicely.
0:08:53 > 0:08:55Having an attitude that makes you soldier on
0:08:55 > 0:08:58and giving it your all counts for a lot. OK.
0:08:58 > 0:09:02You have the same attitude when you're in the kitchen struggling through a service.
0:09:02 > 0:09:04Do you know, if it was served up to me,
0:09:04 > 0:09:07you could actually have got away with the ones on either end.
0:09:07 > 0:09:11And I would have thought "Yeah, it's OK. It's a shard of honeycomb."
0:09:11 > 0:09:13But when you see the one that's rolled up in the middle
0:09:13 > 0:09:16like a kid with Plasticine, you realise that something's gone wrong.
0:09:16 > 0:09:18Rob, thanks very much. Off you go.
0:09:20 > 0:09:21GREGG GROWLS
0:09:23 > 0:09:25His confidence went completely.
0:09:29 > 0:09:30The pressure got to me.
0:09:31 > 0:09:34And I just totally forgot what I was doing for 15 minutes.
0:09:35 > 0:09:39Yeah, not a good day. Not a good day.
0:09:41 > 0:09:44Private chef and forager James lives
0:09:44 > 0:09:47and hunts in the wilds of Northumberland.
0:09:49 > 0:09:52His posh fish and chips blew the judges away in the first round.
0:09:57 > 0:10:00At the moment, I work for myself, so I've got no other staff.
0:10:00 > 0:10:03I have to do everything, from the cooking to the pot-washing.
0:10:03 > 0:10:05In the future, I want to be at the head of a team.
0:10:05 > 0:10:06I want to be cooking really good,
0:10:06 > 0:10:09really simple food in tune with nature.
0:10:10 > 0:10:1415 minutes, honeycomb to decorate those desserts. Off you go.
0:10:49 > 0:10:52Over halfway. You've got just six minutes left now.
0:11:06 > 0:11:08- You're having fun?- Loving it.
0:11:27 > 0:11:29- All right, James, you finished?- Yep.
0:11:30 > 0:11:31Like a kid in a sweet shop.
0:11:39 > 0:11:42James, your honeycomb looks very light.
0:11:42 > 0:11:44It's golden, it's how it should be.
0:11:45 > 0:11:48You were in your element. I love this.
0:11:48 > 0:11:52It's very funky, it's individual, it's fun.
0:11:52 > 0:11:54As to your spiral here,
0:11:54 > 0:11:58it didn't work, yet you still managed to make something of it.
0:11:58 > 0:12:01- Great attitude and great-looking decorations.- Thank you.
0:12:08 > 0:12:11That's nice. It's light and it's brittle.
0:12:11 > 0:12:15Yeah, that's a credible, quality, decent job.
0:12:15 > 0:12:19And any punter would be happy if that came up to them.
0:12:19 > 0:12:21- Well done, son.- Thank you very much.- Off you go.
0:12:25 > 0:12:27- Really good.- Well done.
0:12:34 > 0:12:36All went really well for me.
0:12:36 > 0:12:40I'm really pleased, so it's a great confidence boost.
0:12:40 > 0:12:42And let's just see if we can go all the way.
0:12:44 > 0:12:48Danish-born Morten is a head chef of a hotel in Scotland.
0:12:50 > 0:12:54In the first round, he cooked his gurnard and gnocchi to perfection.
0:12:54 > 0:12:57But it was ruined by his apple and vanilla sauce.
0:12:59 > 0:13:04I love cooking. I love creating good dishes, beautiful dishes.
0:13:04 > 0:13:06It gives you goosebumps sometimes, because it looks so pretty.
0:13:06 > 0:13:08And it makes me happy when people love my food,
0:13:08 > 0:13:11so it means everything to me.
0:13:11 > 0:13:12Right, 15 minutes.
0:13:12 > 0:13:16We want honeycomb and we want you to decorate those desserts. Off you go.
0:13:20 > 0:13:23Can you remember the last time you made honeycomb?
0:13:23 > 0:13:27It was a while ago. I'll have a good shot and see how it goes, you know.
0:13:44 > 0:13:46Nah, total disaster.
0:13:47 > 0:13:49Halfway. You've got seven and a half minutes.
0:13:50 > 0:13:53You can be as creative as you like.
0:14:21 > 0:14:22I think that's it.
0:14:23 > 0:14:26- Finished, Morten?- Finished.
0:14:40 > 0:14:42Not a complete disaster.
0:14:42 > 0:14:46You've made three decorations, unfortunately, the middle one,
0:14:46 > 0:14:48which is broken, is nondescript.
0:14:48 > 0:14:50You know, it's a bit of Play-Doh rolled together.
0:14:53 > 0:14:54Mmm!
0:14:56 > 0:15:01Morten, the honeycomb is wonderful and brittle. It's how it should be.
0:15:01 > 0:15:04- But definitely room for improvement. - Oh, yeah.
0:15:04 > 0:15:08You seem to have created a rasher of bacon with the last one.
0:15:08 > 0:15:12That's far too big. You can't eat that much caramel.
0:15:12 > 0:15:15I am pleased that you did persevere. Your head didn't go down.
0:15:16 > 0:15:19Morten, thank you very much.
0:15:27 > 0:15:31Today was this challenge and it didn't suit me whatsoever.
0:15:31 > 0:15:35But I tried my best. I just need to wait and see what they say.
0:15:36 > 0:15:39Last up is 24-year-old Stefani.
0:15:40 > 0:15:44As head chef of a deli and cafe, she has a passion for classical
0:15:44 > 0:15:45but quirky food.
0:15:47 > 0:15:50On the first test she impressed with her Lyonnaise potatoes,
0:15:50 > 0:15:53but was let down by her overcooked gurnard.
0:15:55 > 0:15:57I was quite disappointed with my last test.
0:15:57 > 0:16:00I still feel like I've got an awful lot I need to prove.
0:16:00 > 0:16:02No-one's seen an inch of what I can cook at the moment.
0:16:05 > 0:16:09- Stefani, have you made honeycomb before?- Never before.- Caramel?
0:16:09 > 0:16:10Caramel, yes.
0:16:10 > 0:16:15OK, make your caramel, you have the baking soda to go in at the end, OK?
0:16:15 > 0:16:1815 minute skills test, off you go.
0:16:33 > 0:16:36You're halfway. You've got just over seven minutes left.
0:16:43 > 0:16:44Not very good at all.
0:16:47 > 0:16:51Go on, go on, go on, go on. Yeah!
0:16:53 > 0:16:56Thank you for the encouragement.
0:17:07 > 0:17:08Oh.
0:17:14 > 0:17:15- You done?- Yeah, I'm done.
0:17:27 > 0:17:30Stefani, you had no idea what you were going to do,
0:17:30 > 0:17:33but you gave it a great shot and I like to see that.
0:17:33 > 0:17:36That's the kind of attitude that, to me, matters.
0:17:37 > 0:17:40If this ended up on the table in front of me,
0:17:40 > 0:17:41I would realise it wasn't perfect.
0:17:41 > 0:17:43I mean, there's mistakes here.
0:17:43 > 0:17:47However, the little sort of dragon at the end, with the tail,
0:17:47 > 0:17:49I absolutely love.
0:17:50 > 0:17:56I'm really impressed. What I saw was the cook brain just taking over.
0:17:58 > 0:18:00Stefani, thank you very much. Off you go.
0:18:06 > 0:18:11I was flabbergasted by the fact that they actually... I did a half-decent job
0:18:11 > 0:18:15of something that I've never done before, so I'm so happy.
0:18:17 > 0:18:19They all delivered honeycomb.
0:18:19 > 0:18:21I always thought it would be difficult to ask them
0:18:21 > 0:18:25to pull decorations, but what really stands out for me
0:18:25 > 0:18:30are the chefs who are willing to go the extra mile and try something new.
0:18:30 > 0:18:33They did pretty well, actually. Obviously, some better than others.
0:18:33 > 0:18:36James just had a whale of a time.
0:18:36 > 0:18:39Pulling it, yanking it, cutting bits off, crunching bits.
0:18:39 > 0:18:42He was just really enjoying himself, wasn't he?
0:18:42 > 0:18:47Stefani was very, very afraid of this task today.
0:18:47 > 0:18:49But actually, she made a really brilliant honeycomb
0:18:49 > 0:18:53and thin enough that she could make a really, really fine spiral.
0:18:53 > 0:18:56She worked it out for herself. Really impressed.
0:18:56 > 0:19:00She had a great attitude. She persevered and I admire her for that.
0:19:00 > 0:19:03So, James goes through. Stefani goes through?
0:19:03 > 0:19:08- Definitely these two go through. - That leaves us Morten, Matt and Rob.
0:19:08 > 0:19:10Matt had made honeycomb before,
0:19:10 > 0:19:12but he'd never thought about making shapes out of it.
0:19:12 > 0:19:14And we did get some very unusual shapes.
0:19:14 > 0:19:17He had a couple in there that were very nice.
0:19:18 > 0:19:22I think Matt is someone you admire for the enthusiasm and he enjoyed it.
0:19:22 > 0:19:25Are you happy to put Matt through? Yes, let's put Matt through.
0:19:25 > 0:19:28Morten, he did actually attempt to make three different patterns.
0:19:28 > 0:19:32His honeycomb was too thick, I think, but he had a go.
0:19:32 > 0:19:36Rob, on the other hand, was nervous and it showed.
0:19:36 > 0:19:39- He wasn't happy, he wasn't comfortable.- He'd given up.
0:19:39 > 0:19:42Even to placing the decoration on the plate.
0:19:42 > 0:19:44He just kind of threw them on the top.
0:19:44 > 0:19:47I can see a difference in approach between Rob and Morten, but
0:19:47 > 0:19:51I don't see a difference, really, in skill set.
0:19:51 > 0:19:54This is a really tough one, I think. Between these two.
0:19:55 > 0:19:58Who do you think has got more potential? You've seen enough chefs.
0:20:13 > 0:20:17We can't take all of you through to cook for Michel.
0:20:20 > 0:20:22The chef leaving us today is...
0:20:29 > 0:20:31Rob.
0:20:45 > 0:20:48It's a big shame, but it's a competition.
0:20:48 > 0:20:50Nerves just got the better of me.
0:20:50 > 0:20:55It would've been very nice to be still in the next round, but...
0:20:55 > 0:20:57Wasn't to be. Wasn't to be.
0:20:59 > 0:21:01Well done.
0:21:01 > 0:21:03You now get to cook for Michel.
0:21:03 > 0:21:06You need to step up your game.
0:21:06 > 0:21:09And you need to perform 110%.
0:21:10 > 0:21:12There are classics
0:21:12 > 0:21:16that should be part of every professional chef's repertoire.
0:21:16 > 0:21:19And Michel Roux Jr is looking for chefs who aspire
0:21:19 > 0:21:22to execute them to his two Michelin star standard.
0:21:24 > 0:21:27Today, I'd like the chefs to cook an epigram de sole.
0:21:27 > 0:21:29It's a true French classic.
0:21:31 > 0:21:34This delicate classic consists of Dover sole fillets
0:21:34 > 0:21:37stuffed with lobster, sealed in breadcrumbs
0:21:37 > 0:21:40and served with baby turnips and carrots,
0:21:40 > 0:21:41and a rich lobster sauce.
0:21:41 > 0:21:45My chefs here dread when I put this particular dish on the menu,
0:21:45 > 0:21:49because they know it's going to test them to the limit.
0:21:49 > 0:21:52First job is to fillet this beautiful Dover sole,
0:21:52 > 0:21:56so we run down the centre here,
0:21:56 > 0:22:00just running the knife along the backbone there,
0:22:00 > 0:22:04to release a lovely fillet.
0:22:06 > 0:22:10I would not be happy if our chefs didn't know how to fillet fish.
0:22:13 > 0:22:16And it has to be the perfect shape.
0:22:24 > 0:22:25There we are. Ready for stuffing.
0:22:30 > 0:22:32We're going to fill the fillet with the lobster meat,
0:22:32 > 0:22:35and with the carcass and the bones
0:22:35 > 0:22:38we're making a lovely, rich lobster sauce.
0:22:41 > 0:22:42No waste.
0:22:45 > 0:22:47Now, quickly onto the sauce.
0:22:47 > 0:22:52Some shallot, carrot, a little bit of celery.
0:22:52 > 0:22:54Butter.
0:22:54 > 0:22:56Bay leaf.
0:22:56 > 0:22:57And...
0:22:59 > 0:23:00Garlic.
0:23:00 > 0:23:03In we go with the lobster bones, and the head as well.
0:23:04 > 0:23:06Now we add the tomato paste,
0:23:06 > 0:23:09just enough to give it a nice pink colour.
0:23:09 > 0:23:13We crush the bones to extract the maximum flavour.
0:23:13 > 0:23:15Then a generous splash of brandy.
0:23:16 > 0:23:18Add the white wine.
0:23:19 > 0:23:24And finally we add just a little bit of tomato, fresh tomato.
0:23:24 > 0:23:25Not too much.
0:23:25 > 0:23:28Now the brandy has evaporated, along with the white wine,
0:23:28 > 0:23:29so it's time to add the fish stock.
0:23:31 > 0:23:36And we let that simmer away, and at least reduce by half.
0:23:36 > 0:23:39And that's the secret to any good sauce, intensifying the flavours.
0:23:40 > 0:23:44Whilst the sauce is cooking, I can prepare the lobster meat.
0:23:44 > 0:23:47I want to have a little bit of texture to this.
0:23:47 > 0:23:49Chopped, but not too fine.
0:23:52 > 0:23:56And some lovely aniseedy tarragon.
0:23:56 > 0:23:57Delicious.
0:23:59 > 0:24:02Now I'm going to stuff the fillets of sole.
0:24:08 > 0:24:11Shape is very important, we want the epigram of sole
0:24:11 > 0:24:13to look like a triangle, exact
0:24:13 > 0:24:15and neat and tidy.
0:24:15 > 0:24:16It's very, very tricky.
0:24:19 > 0:24:24Now, the really delicate part is a classic pane
0:24:24 > 0:24:25for this epigram.
0:24:29 > 0:24:32If the chefs don't seal this dish properly,
0:24:32 > 0:24:36then the lobster will seep out, and the dish will be ruined.
0:24:38 > 0:24:40Right!
0:24:40 > 0:24:43The sauce is ready to pass through a fine sieve.
0:24:45 > 0:24:47That's the consistency I'm looking for.
0:24:47 > 0:24:49So, now for the cooking of the epigram.
0:24:51 > 0:24:55Lots of butter and oil in there.
0:24:55 > 0:24:58Very important, not too hot.
0:24:58 > 0:25:00If it's too hot, it's going to contract,
0:25:00 > 0:25:03and the lobster meat is going to just ooze out.
0:25:04 > 0:25:07Look at that, lovely.
0:25:07 > 0:25:08Now to plate up.
0:25:35 > 0:25:37So, there we have it, epigram de sole
0:25:37 > 0:25:38with lobster.
0:25:50 > 0:25:53I just hope the chefs do this dish justice.
0:26:04 > 0:26:07It feels great to get past Monica.
0:26:07 > 0:26:10Um, cooking for Michel Roux Jr's going to be absolutely...
0:26:10 > 0:26:13Out of this world, it's amazing.
0:26:14 > 0:26:16I've had two good results so far.
0:26:16 > 0:26:19I can't let that slip, I can't have one mistake.
0:26:19 > 0:26:22I've got to keep at least that standard, if not better.
0:26:24 > 0:26:28It's an amazing achievement to be able to cook for Michel Roux Jr.
0:26:28 > 0:26:29I'm really excited.
0:26:31 > 0:26:34I need to cook absolutely the best I have ever cooked.
0:26:34 > 0:26:36I need to show how good I really am.
0:27:03 > 0:27:07Monica and Gregg told me there was some talent in the kitchen.
0:27:07 > 0:27:09Well, now's the time to prove it.
0:27:09 > 0:27:13My classic I want you to cook is epigram de sole.
0:27:13 > 0:27:15You have one hour.
0:27:15 > 0:27:17Off you go.
0:27:48 > 0:27:49I'm confident, but...
0:27:49 > 0:27:52The pressure could get to me, and I could screw up.
0:27:55 > 0:27:58But I'm pretty determined that that isn't going to happen.
0:28:01 > 0:28:04- Hi, Stefani.- Hi.- Have you ever come across this recipe before?
0:28:04 > 0:28:06No, I've never tried it.
0:28:06 > 0:28:08What about your background?
0:28:08 > 0:28:10I spent three years at college, classically training,
0:28:10 > 0:28:12so I'm confident on classical food,
0:28:12 > 0:28:14but I haven't done it in a very long time.
0:28:14 > 0:28:16- Classically trained?- Yeah.
0:28:16 > 0:28:18But now cooking what, more contemporary style?
0:28:18 > 0:28:22Yeah, quite Italian based, quite rustic food, um, big flavours.
0:28:22 > 0:28:25Do you understand what I'm looking for in these classic dishes?
0:28:25 > 0:28:27You... Goodness, no. Not really.
0:28:27 > 0:28:32I'm hoping to see a really beautiful sole dish, with lots of delicatesse.
0:28:32 > 0:28:34I will try and pull it off.
0:28:34 > 0:28:35Try my best.
0:28:39 > 0:28:42Stefani is a very young head chef.
0:28:42 > 0:28:46Classically trained, but this is a real test for her.
0:28:46 > 0:28:48This is definitely going to push her.
0:28:54 > 0:28:56You've had almost 20 minutes, guys.
0:29:06 > 0:29:09I won't be nervous I'm cooking in front of Michel, I know that.
0:29:09 > 0:29:13I know I'm a good chef, er, I just need to prove how good I really am.
0:29:19 > 0:29:21Morten, first off, what brought you to England -
0:29:21 > 0:29:22or Scotland, I should say.
0:29:22 > 0:29:25Er, I came over ten years ago, as, like, a work trial.
0:29:25 > 0:29:28Somebody from Scotland went to my college, I went to theirs,
0:29:28 > 0:29:30and I've been here now for ten years.
0:29:30 > 0:29:33That's fantastic. And did the Scottish guy stay over in Denmark?
0:29:33 > 0:29:35- No, he came straight back. - LAUGHTER
0:29:35 > 0:29:37- Are you classically trained, though?- No.
0:29:37 > 0:29:40I started at college for a wee while, and I dropped out.
0:29:40 > 0:29:44- There are some great restaurants in Denmark.- Yes, there is.
0:29:44 > 0:29:46Do you think you're - you've got some of that style?
0:29:46 > 0:29:49I like to mix and match a wee bit from the Scandinavian kitchens
0:29:49 > 0:29:52and bring it into my own kitchen, but... Nothing like this.
0:29:52 > 0:29:55My budget is very low, so I need to go for a cheaper cut.
0:29:58 > 0:30:00Morten is not used to working with expensive
0:30:00 > 0:30:03ingredients like Dover sole and lobster.
0:30:03 > 0:30:07He really doesn't look very confident at all, and that worries me.
0:30:17 > 0:30:19I've been out of professional kitchens for a few years now,
0:30:19 > 0:30:22this is really just to prove that I've still got what it takes,
0:30:22 > 0:30:25and I can go back into them, and raise my game a bit further.
0:30:27 > 0:30:29- Hello, James.- Morning, Chef.
0:30:29 > 0:30:31How are you getting on with this classic recipe?
0:30:31 > 0:30:33All looking good at the moment.
0:30:33 > 0:30:36- Have you got a classical background? - A little bit. Earlier in my career.
0:30:36 > 0:30:40There was a fair bit of classic work, and I do a little bit now,
0:30:40 > 0:30:43- depending on my clients. - So, private chef.- Yeah.
0:30:43 > 0:30:45But what was your background?
0:30:45 > 0:30:48As a youngster I went to college, my mother's a cordon bleu,
0:30:48 > 0:30:49so I have always cooked.
0:30:49 > 0:30:51She had a small cooking business when I was young.
0:30:51 > 0:30:54As soon as I could reach the bench and lick the cake bowls out, um...
0:30:54 > 0:30:57Sounds a bit like my childhood!
0:30:57 > 0:31:00So, what style of food do you cook now?
0:31:00 > 0:31:01I'm into wild. I'm a country boy.
0:31:01 > 0:31:03I've reared my own animals, butchered my own animals,
0:31:03 > 0:31:07I've been shooting all my life, so that's where I really excel.
0:31:07 > 0:31:09Shame I didn't bring in a live venison, then.
0:31:09 > 0:31:11It would have suited me down to the ground.
0:31:16 > 0:31:20James looks as if he understands this recipe, and his sauce looks good.
0:31:20 > 0:31:23My only worry is that because he's out of the restaurant scene,
0:31:23 > 0:31:27his presentation may not be up to scratch.
0:31:32 > 0:31:33Coming up to halfway.
0:31:33 > 0:31:3430 minutes.
0:31:39 > 0:31:42I'd love to be on a level like Michel Roux Jr.
0:31:42 > 0:31:45Anywhere near close to that would be fantastic.
0:31:46 > 0:31:48I want to try and be the best.
0:31:48 > 0:31:49I really do.
0:31:52 > 0:31:56- Right, Matt, how are we doing?- Really good, thank you.- Classical training?
0:31:56 > 0:31:59- No. None at all.- So, what are you cooking now, what style of food?
0:31:59 > 0:32:01Um, the style of food is modern British.
0:32:01 > 0:32:04I do twists on some classics - classic BLT,
0:32:04 > 0:32:06we make like lettuce cappuccino, pancetta crisp,
0:32:06 > 0:32:08sundried tomato bread.
0:32:08 > 0:32:12- Very modern style cooking. - Yeah, it's very modern, yeah.
0:32:12 > 0:32:15- What's your presentation like? - I love my presentation.
0:32:15 > 0:32:18Hopefully, it'll be colourful, you know, it looks good on the plate.
0:32:18 > 0:32:21- So we won't be seeing any crumbs or fingerprints on you plate?- Hopefully!
0:32:27 > 0:32:29Matt hasn't sealed the fillets together,
0:32:29 > 0:32:32and the lobster is escaping all over the place.
0:32:32 > 0:32:35It's supposed to be a little parcel with lobster inside.
0:32:42 > 0:32:4415 minutes to go, guys.
0:32:44 > 0:32:4615 minutes.
0:32:46 > 0:32:47Focus.
0:33:02 > 0:33:03Start plating up.
0:33:16 > 0:33:18That's it, time's up.
0:33:18 > 0:33:20James, on the plate.
0:33:36 > 0:33:38I asked you to cook an epigram de sole.
0:33:38 > 0:33:42The fish should be perfectly filleted, filled with the lobster,
0:33:42 > 0:33:47folding it carefully to give it a beautiful triangular shape.
0:33:47 > 0:33:50The sauce should be made with the carcass
0:33:50 > 0:33:53and the innards of the lobster.
0:33:53 > 0:33:57That is where the sauce gets its taste from.
0:34:11 > 0:34:13James, let's start with you.
0:34:22 > 0:34:24James, you only just managed to get it on the plate.
0:34:24 > 0:34:27It's not got the finesse and elegance that I'm expecting.
0:34:27 > 0:34:30I hope they're cooked all the way through.
0:34:34 > 0:34:36You're all right, it's cooked.
0:34:43 > 0:34:46Your sole is crispy, crunchy, soft in the middle.
0:34:46 > 0:34:50Just the right amount of tarragon. Highlight is your sauce.
0:34:52 > 0:34:54It's got that lovely taste of lobster,
0:34:54 > 0:34:56and not overpowering in tomato.
0:34:58 > 0:35:00It's exactly what I'm looking for.
0:35:00 > 0:35:01Well done, James.
0:35:03 > 0:35:06It felt really good to be told that my sauce was good, but I was
0:35:06 > 0:35:10unhappy with my presentation, it was very rushed at the end.
0:35:10 > 0:35:12Your turn, Matt.
0:35:20 > 0:35:23You've decided to cut these fillets of sole,
0:35:23 > 0:35:25which is not the way I would have presented it.
0:35:25 > 0:35:28But it's very neat.
0:35:38 > 0:35:41The sole is ever-so-slightly underdone.
0:35:41 > 0:35:43But well-seasoned.
0:35:43 > 0:35:46The breadcrumbs are crunchy, and they're evenly coloured,
0:35:46 > 0:35:47which is very good.
0:35:47 > 0:35:51But if the fillet of fish isn't beautifully prepared,
0:35:51 > 0:35:53then lobster pieces are going to fall out.
0:35:53 > 0:35:57And one of those fish parcels has very little lobster in it.
0:35:58 > 0:36:00The sauce, far too reduced.
0:36:00 > 0:36:02Very little lobster taste at all.
0:36:02 > 0:36:05Your vegetables are overcooked.
0:36:05 > 0:36:07They're almost a puree.
0:36:07 > 0:36:09There are errors here.
0:36:09 > 0:36:12Errors - are they down to nerves,
0:36:12 > 0:36:14or lack of knowledge and understanding?
0:36:18 > 0:36:24You know, you've got Michel Roux Jr looking at everything you're doing.
0:36:24 > 0:36:26Hard.
0:36:26 > 0:36:28Morten, your turn.
0:36:35 > 0:36:37Presentation-wise...
0:36:37 > 0:36:41You've got the right shape, it's a triangle shape, this sole,
0:36:41 > 0:36:45but it's not 100% neat.
0:36:45 > 0:36:48And clean plates are important.
0:37:00 > 0:37:03The sole is cooked properly, and well-seasoned,
0:37:03 > 0:37:05and the breadcrumbs are nice and crunchy.
0:37:06 > 0:37:08The lobster's cut up too small, though.
0:37:08 > 0:37:11You know, I expect to see little chunks of lobster,
0:37:11 > 0:37:13so there's a nice chew there.
0:37:14 > 0:37:15Little bit too much tarragon.
0:37:15 > 0:37:18Which is overpowering.
0:37:18 > 0:37:20The vegetables, overcooked.
0:37:20 > 0:37:24And the sauce predominantly tastes of tomato.
0:37:25 > 0:37:27That was really tense.
0:37:27 > 0:37:29I've never worked with Dover sole before,
0:37:29 > 0:37:32so that was a hard challenge for me, really hard.
0:37:33 > 0:37:35Stefani, your turn.
0:37:46 > 0:37:49First thing I see is that you've obviously cooked it
0:37:49 > 0:37:51at a far too high temperature.
0:37:51 > 0:37:54And the crumb has burnt a bit.
0:37:54 > 0:37:56However, the presentation looks good.
0:37:57 > 0:37:58Very elegant.
0:37:58 > 0:38:02And I like that fact that you've kept a claw to put on top, there.
0:38:02 > 0:38:04It adds another dimension.
0:38:04 > 0:38:05That's thinking...
0:38:05 > 0:38:07Like a chef should think.
0:38:17 > 0:38:22You can taste those breadcrumbs that are slightly overcooked.
0:38:22 > 0:38:25You decided to give two little lobster parcels,
0:38:25 > 0:38:28which means there's very little lobster inside.
0:38:28 > 0:38:31The fish is cooked through, well-seasoned.
0:38:32 > 0:38:34And a good kick of tarragon, but not overpowering.
0:38:35 > 0:38:38The vegetables, slightly overcooked.
0:38:38 > 0:38:44And your sauce, predominantly tomato, not enough lobster flavour.
0:38:44 > 0:38:46There are errors.
0:38:46 > 0:38:47But there's promise here.
0:38:50 > 0:38:54It meant an awful lot when Michel praised my presentation.
0:38:54 > 0:38:57I wasn't expecting him to say it at all.
0:39:08 > 0:39:10You've cooked my classic recipe,
0:39:10 > 0:39:14now you have a chance to shine by cooking your own.
0:39:14 > 0:39:20And not just to impress me, the chef, but also the diner.
0:39:22 > 0:39:26You have got one hour, off you go.
0:39:55 > 0:39:57So important for me to get this dish right.
0:39:57 > 0:40:02My dish, Michel Roux Jr's going to be trying it.
0:40:04 > 0:40:06What are you making for us, Chef?
0:40:06 > 0:40:10Um, I'm going to try and do my take on a duck a l'orange.
0:40:10 > 0:40:12Obviously a great classic.
0:40:12 > 0:40:16I've got a lot of twists - I've got duck liver tortellini going on,
0:40:16 > 0:40:18I've got a hot orange jelly.
0:40:18 > 0:40:20Every great dish has got a story.
0:40:20 > 0:40:22What's the story behind yours?
0:40:22 > 0:40:26Erm, I actually got ready for this dish last year for a competition.
0:40:26 > 0:40:29I didn't go very far in it but I've worked at it since then.
0:40:29 > 0:40:33So you're giving us a dish that previously judges hated?
0:40:33 > 0:40:36- Yeah.- Isn't that a bit risky?
0:40:36 > 0:40:39No, there's no other dish that will show me better than this,
0:40:39 > 0:40:41- this is me.- Ooh!
0:40:42 > 0:40:46As a chef, I admire your bravery and I think, "Yeah, go for it."
0:40:46 > 0:40:48- BUT you've only got an hour to do it in.- I know.
0:40:49 > 0:40:51- I need to crack on. Thanks. - All right, mate.
0:40:55 > 0:40:57Shocking.
0:40:57 > 0:40:59Matt's having problems with his pasta recipe.
0:40:59 > 0:41:03He's put too much olive oil in it and he can't roll it out - it's just not holding.
0:41:07 > 0:41:09You've had 15 minutes.
0:41:09 > 0:41:1115 minutes is gone.
0:41:13 > 0:41:17My food is...forever evolving.
0:41:17 > 0:41:20It's very quirky, it's very Mediterranean, it's very unique.
0:41:23 > 0:41:26Whatever he can say about my food is great to hear.
0:41:26 > 0:41:29If it's bad, I can work on, good is fantastic.
0:41:30 > 0:41:33- Stefani, what are you making? - Bouillabaisse.
0:41:33 > 0:41:35- A great bouillabaisse may be cooking all morning.- Yeah.
0:41:35 > 0:41:37Very difficult in one hour.
0:41:37 > 0:41:41I'm using crab meat and I'm just trying to enrich it...
0:41:41 > 0:41:44in a short space of time. I'm doing it with a rouille sauce,
0:41:44 > 0:41:47I got long, garlic crouton and I like mine quite zesty
0:41:47 > 0:41:51so I've used some orange and some lemon through it as well.
0:41:51 > 0:41:53- I've got a serious question here. - Yep.
0:41:53 > 0:41:57You've already had to prepare about five different fish, have you got time to do all these things?
0:41:57 > 0:41:59- Yep.- Are you sure?- Yep.
0:41:59 > 0:42:02Do you believe the "yeps" or do you think the "yeps" are a cop-out?
0:42:02 > 0:42:04- I would like to believe the "yeps". - They're going to happen.
0:42:04 > 0:42:07- They're going to happen?- Yep. - Good, well, stay focused -
0:42:07 > 0:42:09- I'm looking forward to this bouillabaisse.- Thank you.
0:42:13 > 0:42:17Bouillabaisse - classic French fish stew, if you like.
0:42:17 > 0:42:21A good bouillabaisse normally takes hours and hours of preparation.
0:42:21 > 0:42:25She's attempting to infuse all of that flavour in an hour?
0:42:25 > 0:42:27That's the question, it's a massive question.
0:42:29 > 0:42:32You need to cook your heart out in the next round.
0:42:32 > 0:42:37You need to do every single thing perfect or else you're gone.
0:42:43 > 0:42:45Morten, tell us about your dish.
0:42:45 > 0:42:47I'm going to do a pantry of calves' livers
0:42:47 > 0:42:50with crispy pancetta, asparagus and onion puree.
0:42:50 > 0:42:52Sounds delicious, a real classic.
0:42:52 > 0:42:55What's going to make it different, Morten?
0:42:55 > 0:42:58I'm not going to try and do something really, really spectacular
0:42:58 > 0:43:01here because if I fail, I'll be out of the competition.
0:43:01 > 0:43:03I'm going to stick to what I'm really good at.
0:43:03 > 0:43:07- You've got a tattoo of... Is that your son's name?- Yeah, Hayden, yeah.
0:43:07 > 0:43:10So what does the family think, your good lady,
0:43:10 > 0:43:13- what does she think about you being here?- It was actually my lady who entered me
0:43:13 > 0:43:16so she obviously wants me to do really, really well and proud.
0:43:16 > 0:43:18I'll do that, I'll make her proud.
0:43:25 > 0:43:28Morten's chosen a classic combination of taste and flavours
0:43:28 > 0:43:30which work together, we know that.
0:43:30 > 0:43:34But the secret there is bringing that up to the level of fine dining.
0:43:34 > 0:43:38He's got to bring some elegance to basically liver and onions.
0:43:38 > 0:43:40Not easy.
0:43:54 > 0:43:56You're halfway.
0:43:56 > 0:43:5730 minutes left.
0:44:02 > 0:44:03I'm fairly confident with my classic dish.
0:44:03 > 0:44:05It's ingredients that I'm used to handling.
0:44:05 > 0:44:09I just hope my presentation doesn't let me down again.
0:44:11 > 0:44:13What are you making, James?
0:44:13 > 0:44:15I'm making a little saddle of rabbit,
0:44:15 > 0:44:17faggot of the haunch and the liver,
0:44:17 > 0:44:19little pan-fried kidney and heart.
0:44:19 > 0:44:20Erm...
0:44:20 > 0:44:23Little tarragon and mustard gravy. So quite a classic dish,
0:44:23 > 0:44:25with my little twist in there in the vegetable.
0:44:25 > 0:44:28- What's the twist? - I'm using ground elder.
0:44:28 > 0:44:29Bane of the gardener's life,
0:44:29 > 0:44:32used by the Romans as a culinary pot herb, a bit like cabbage.
0:44:32 > 0:44:35I can't wait to taste this because I love wild rabbit.
0:44:35 > 0:44:38- This is playing to your strengths? - It is - butchery of the rabbits.
0:44:38 > 0:44:41I've been chopping up rabbits since I was knee-high to a grasshopper.
0:44:41 > 0:44:43It's me, it's really me all over.
0:44:43 > 0:44:47- You were slightly rushed earlier on. - Yep.- And it showed on your plate.
0:44:47 > 0:44:48Yes, Chef.
0:44:48 > 0:44:51- Is it going to happen this time? - No, Chef, it's going to be perfect.
0:44:55 > 0:44:57Wow, I tell you what, if there's one dish
0:44:57 > 0:45:00that I'm really excited about, it's James and his rabbit.
0:45:00 > 0:45:04Wild rabbit! Fantastic. Little bit gamey but can be dry.
0:45:04 > 0:45:06He has to be very careful how he cooks that meat.
0:45:18 > 0:45:20We've got five minutes left. That's it, come on, move.
0:45:27 > 0:45:29OK, two minutes to finish plating up.
0:45:35 > 0:45:3615 seconds.
0:45:36 > 0:45:38Final touches.
0:45:42 > 0:45:43Stop.
0:45:43 > 0:45:45That's it, stop!
0:45:53 > 0:45:59First up is Matt with his version of the classic duck a l'orange.
0:45:59 > 0:46:02Duck breast served with hot orange jellies,
0:46:02 > 0:46:04duck liver tortellini,
0:46:04 > 0:46:06Grand Marnier foam,
0:46:06 > 0:46:08and a beetroot puree.
0:46:08 > 0:46:12Matt, first off, the colours are wonderful BUT
0:46:12 > 0:46:14it just looks too...abstract.
0:46:26 > 0:46:30Classic taste combination of duck, orange and beetroot -
0:46:30 > 0:46:33they all work together and you've pulled that off.
0:46:33 > 0:46:36The little orange jellies have got the perfect balance
0:46:36 > 0:46:40between sugar, bitterness and sourness.
0:46:40 > 0:46:41Very, very good, well done.
0:46:41 > 0:46:45But there are major issues - the duck fat is not rendered down enough
0:46:45 > 0:46:49and the tortellini dough is far too thick.
0:46:49 > 0:46:53The stuffing of the tortellini, though, is delicious.
0:46:55 > 0:46:57The concept is great.
0:46:57 > 0:47:00It's just the execution that you've not quite nailed.
0:47:01 > 0:47:03I love the duck with the flavours you've got -
0:47:03 > 0:47:05really, really lovely combination.
0:47:05 > 0:47:08I was really looking forward to your Grand Marnier foam
0:47:08 > 0:47:10but I can't get much flavour from it at all.
0:47:13 > 0:47:15I can't believe it went wrong.
0:47:15 > 0:47:17Ah, it's just...
0:47:18 > 0:47:20..stupid mistakes.
0:47:21 > 0:47:23For his classic,
0:47:23 > 0:47:27Morten has cooked pan-seared calves' liver with crispy pancetta,
0:47:27 > 0:47:29onion puree,
0:47:29 > 0:47:31confit garlic,
0:47:31 > 0:47:32asparagus,
0:47:32 > 0:47:34and deep-fried onion.
0:47:34 > 0:47:37Presentation-wise, Morten, I think it actually looks quite nice.
0:47:37 > 0:47:41Always dressing things in three looks more pleasing to the eye.
0:47:53 > 0:47:55I really like that.
0:47:55 > 0:47:57I really, really like that.
0:47:57 > 0:48:01I mean, you got perfectly-cooked, soft liver, really rich.
0:48:01 > 0:48:03You've got a sweet sauce but that's matched
0:48:03 > 0:48:06by the smokiness and the crispy bacon.
0:48:06 > 0:48:08There's a crispy onion ring in there as well.
0:48:08 > 0:48:09There's a hint of garlic, I just love it.
0:48:10 > 0:48:13Sort of dish I'd order and I'd demolish it.
0:48:13 > 0:48:15Morten...
0:48:15 > 0:48:17Very difficult to fault this.
0:48:19 > 0:48:22It is a very simple, straightforward dish
0:48:22 > 0:48:26and well-executed, well-cooked, well-seasoned.
0:48:27 > 0:48:33I think you have raised liver and bacon to noble status, mate.
0:48:36 > 0:48:38I got lots more to show.
0:48:38 > 0:48:41This is nothing, this was what I was waiting for to show them
0:48:41 > 0:48:42really how good a cook I am.
0:48:43 > 0:48:46Stefani's classic dish is a bouillabaisse,
0:48:46 > 0:48:49served with a garlic crostini
0:48:49 > 0:48:50and rouille sauce.
0:48:51 > 0:48:54Presentation-wise, I think it looks neat, tidy.
0:49:10 > 0:49:12Your fish are all cooked very nicely.
0:49:12 > 0:49:14It's a decent rouille.
0:49:14 > 0:49:16It...you know, smacks of garlic.
0:49:16 > 0:49:21We all love a bouillabaisse but unfortunately it's a little bland.
0:49:23 > 0:49:27As a customer, right now, I'd be reaching for a pot of pepper.
0:49:29 > 0:49:31The fish is beautifully cooked, it's moist.
0:49:31 > 0:49:34The razor clams are beautifully cooked as well.
0:49:34 > 0:49:38Delicious. So I see cooking skills in here...
0:49:39 > 0:49:43..but this is obviously a disappointment for a diner.
0:49:43 > 0:49:46Pepper, garlic, chilli.
0:49:46 > 0:49:49It needs all of that to waken up the taste buds.
0:49:49 > 0:49:54Making a bouillabaisse or any kind of fish soup, or a fish stew,
0:49:54 > 0:49:56in an hour is always going to be a challenge.
0:49:57 > 0:49:59And I don't think you've pulled it off here.
0:50:02 > 0:50:05I think I've let myself down a bit.
0:50:05 > 0:50:06Erm, which is a shame
0:50:06 > 0:50:09because I felt like I really had something to prove here.
0:50:11 > 0:50:15For his classic dish, James has cooked saddle of rabbit,
0:50:15 > 0:50:18kidney and a haunch and liver faggot,
0:50:18 > 0:50:21served with Duchess potatoes
0:50:21 > 0:50:23a mustard and tarragon veloute
0:50:23 > 0:50:25and ground elder.
0:50:25 > 0:50:27James, I like your presentation.
0:50:27 > 0:50:29Very neat, very tidy.
0:50:42 > 0:50:46Rabbit is soft, beautiful - those faggots are so meaty,
0:50:46 > 0:50:47so intense.
0:50:47 > 0:50:49The potatoes are creamy.
0:50:49 > 0:50:51Absolutely lovely.
0:50:51 > 0:50:54My one complaint is there is nowhere near enough of that sauce
0:50:54 > 0:50:58on that plate and you've got a whole saucepan of it over there.
0:50:58 > 0:51:02So, so easy to overcook loin of rabbit, which you haven't.
0:51:02 > 0:51:06It's pink, tender, perfectly moist. Delicious.
0:51:06 > 0:51:10The little faggots - bags and bags of flavour, great.
0:51:10 > 0:51:13My only negative comment on this plate of food...
0:51:13 > 0:51:15is this ground elder.
0:51:15 > 0:51:20The stalks are stringy, they taste bitter.
0:51:20 > 0:51:22There are certain things that we forage for
0:51:22 > 0:51:24that we should just walk past
0:51:24 > 0:51:27and I think that's one of them,
0:51:27 > 0:51:29but great skills on show here.
0:51:29 > 0:51:31Great skills and good palate.
0:51:33 > 0:51:35It means so much to get that praise.
0:51:35 > 0:51:37You know, the palate is the chef's secret weapon.
0:51:37 > 0:51:39If Michel says my palate's good...
0:51:39 > 0:51:42I'm not going to argue with that.
0:52:00 > 0:52:03I wasn't here for your classic test, of course,
0:52:03 > 0:52:06but I've tasted some pretty good food, Michel.
0:52:06 > 0:52:09The classic test that I gave them to cook was an epigram of sole.
0:52:09 > 0:52:13Pretty basic skills but it seemed to fox them, it seemed to throw them.
0:52:13 > 0:52:15Did anyone stand out?
0:52:15 > 0:52:20James stood out as the chef, the most competent in the classics.
0:52:20 > 0:52:24His sole was a little bit rushed but his sauce was bang-on.
0:52:24 > 0:52:27Well, if James impressed you with the first classic test,
0:52:27 > 0:52:29he definitely impressed me
0:52:29 > 0:52:32and you with the second - his rabbit was sensational.
0:52:32 > 0:52:35Absolutely sensational.
0:52:35 > 0:52:38And the flavour that he got in those faggots...
0:52:38 > 0:52:42with the offal, I'm still licking my lips at the thought of it.
0:52:42 > 0:52:45I've rarely tasted wild rabbit that good.
0:52:45 > 0:52:49I think James can cook and he understands the classics.
0:52:49 > 0:52:50He should go through.
0:52:52 > 0:52:53I've got a lot still to come.
0:52:53 > 0:52:55Erm, I've kept it simple.
0:52:55 > 0:52:56I've kept it steady.
0:52:56 > 0:53:00I want to start pushing it now, really want to start pushing it.
0:53:00 > 0:53:03My next favourite dish was Morten's.
0:53:03 > 0:53:06I can't remember seeing a better-looking plate of liver.
0:53:06 > 0:53:09Sweet sauce, little bit of balsamic, perfectly cooked liver,
0:53:09 > 0:53:13smokiness, almost bitter where he'd crisped up the bacon.
0:53:13 > 0:53:15Mmm! Mmm!
0:53:15 > 0:53:17There was so little wrong with that plate of food -
0:53:17 > 0:53:20I mean I would have licked it clean...
0:53:20 > 0:53:23but pushed out of his comfort zone, can he deliver the goods?
0:53:23 > 0:53:26Morten didn't have a good time with your classic recipe,
0:53:26 > 0:53:29didn't have a great time with me and Monica.
0:53:29 > 0:53:32But really did turn it on here today.
0:53:32 > 0:53:34It would be wrong to eliminate him
0:53:34 > 0:53:38because his liver dish with bacon, it was SO good.
0:53:38 > 0:53:40You know, I proved that I can cook and you know,
0:53:40 > 0:53:44if it's not enough for them today, it doesn't matter.
0:53:44 > 0:53:47They absolutely loved my dish and I can go home happy.
0:53:47 > 0:53:48That guy can cook.
0:53:48 > 0:53:51I'm happy to let Morten go through.
0:53:51 > 0:53:54That leaves us now with Matt or Stefani.
0:53:54 > 0:53:56Wow!
0:53:56 > 0:53:59When Stefani cooked my classic recipe, she kept one of the claws
0:53:59 > 0:54:04of the lobster to present on top, which did finish off the dish well.
0:54:04 > 0:54:07But the sauce was just a tomato cream sauce
0:54:07 > 0:54:11and the actual breadcrumb had burnt a bit on the sole.
0:54:11 > 0:54:12It was far from being perfect.
0:54:12 > 0:54:17Stefani's bouillabaisse - she managed to prepare all that fish.
0:54:17 > 0:54:19It was a lot of work, cooked it very, very well.
0:54:19 > 0:54:22She showed off a lot of skills there, it looked pretty in the bowl.
0:54:22 > 0:54:24But...
0:54:24 > 0:54:30it was bland, it was such a shame, it really did need a kick of seasoning.
0:54:30 > 0:54:32I'd love to keep cooking for Michel.
0:54:32 > 0:54:34Just hearing his comments, you can relate to them
0:54:34 > 0:54:36and just see your weaknesses and try and work on them
0:54:36 > 0:54:39and that's just going to make you a better chef.
0:54:39 > 0:54:42Stefani's bowl was tasteless...
0:54:42 > 0:54:45Matt had several cookery issues.
0:54:45 > 0:54:46His tortellini were a little thick.
0:54:46 > 0:54:50We had the foam but it didn't taste of the orange liqueur,
0:54:50 > 0:54:53the duck fat wasn't rendered down.
0:54:53 > 0:54:54When Matt cooked my classic,
0:54:54 > 0:54:57he struggled with the filleting of the sole.
0:54:57 > 0:55:00The sole was slightly underdone.
0:55:00 > 0:55:05His sauce was over-reduced and just pure tomato - they were errors.
0:55:06 > 0:55:07To get it wrong today was a shame,
0:55:07 > 0:55:10especially with Michel Roux Jr there.
0:55:10 > 0:55:12I mean, I wanted to give him my best.
0:55:13 > 0:55:15Hopefully I've done enough to go through...
0:55:15 > 0:55:18If not, I'll be gutted. Absolutely gutted.
0:55:19 > 0:55:23We're deciding between one chef whose palate we're beginning to
0:55:23 > 0:55:27question and another one who may be lacking in a few skills.
0:55:27 > 0:55:29Where do you go with that?
0:55:29 > 0:55:32I think I know which one of the two chefs I would like to see in the next round.
0:55:53 > 0:55:56You had a lot to prove with your classic recipe.
0:55:56 > 0:56:00I think you can hold your heads up high.
0:56:00 > 0:56:03This is the tough bit.
0:56:03 > 0:56:05We can't put all of you through to a quarter-final.
0:56:07 > 0:56:10The chef leaving the competition...
0:56:10 > 0:56:11is...
0:56:23 > 0:56:25..Matt.
0:56:25 > 0:56:27Sorry, mate.
0:56:37 > 0:56:41I think the nerves got to me in the end but the good feedback
0:56:41 > 0:56:45that I did have was brilliant and I loved it and...
0:56:45 > 0:56:47I'll take that away from here and have that forever.
0:56:50 > 0:56:52Congratulations, you three, well done.
0:56:59 > 0:57:01I had to step up and I did today.
0:57:01 > 0:57:04Absolutely delighted to get through to the next round, yeah.
0:57:06 > 0:57:09I'm really going to have pull my finger out
0:57:09 > 0:57:13and start showing them what I can really do but I'm hugely relieved.
0:57:14 > 0:57:18I'm through to the quarter-finals - chuffed, chuffed to bits.
0:57:18 > 0:57:21Don't know what's going to come but bring it on!
0:57:27 > 0:57:29Tomorrow night...
0:57:29 > 0:57:32Morten, Stefani and James
0:57:32 > 0:57:35will join the three other heat winners in the quarter-final.
0:57:37 > 0:57:39MICHEL: At this stage of the competition,
0:57:39 > 0:57:42we want to see our chefs giving us something exciting,
0:57:42 > 0:57:44something that we haven't seen before.
0:57:45 > 0:57:48Only the best will go on to cook for the critics.
0:57:51 > 0:57:54This is an ill-conceived experiment that's gone horribly wrong.
0:57:55 > 0:57:57This tastes fantastic.
0:58:02 > 0:58:04Subtitles by Red Bee Media Ltd