0:00:05 > 0:00:09'Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:12'Michel Roux Jr is one of them.'
0:00:12 > 0:00:15- One lamb, two fish. - ALL: Oui!
0:00:15 > 0:00:19'Now he, Gregg Wallace and Monica Galetti
0:00:19 > 0:00:23'are on the hunt for Britain's next culinary superstar,
0:00:23 > 0:00:28'a professional with the talent to cut it in the world's top kitchens.'
0:00:30 > 0:00:31Perfect!
0:00:40 > 0:00:44'Ten professional chefs have been put through their paces by Monica.
0:00:46 > 0:00:52'Today, five of them have one last chance to perform to her demanding standards,
0:00:52 > 0:00:59'because only the strongest can go through to cook for Michel Roux Jr.
0:00:59 > 0:01:01'One of them will be going home.'
0:01:03 > 0:01:06This is the whole point of coming to do this,
0:01:06 > 0:01:08to cook for Michel Roux Jr.
0:01:08 > 0:01:13Being the last chance to prove myself, just got to get out there
0:01:13 > 0:01:15and focus on what I've got to do.
0:01:15 > 0:01:19I feel the pressure already and the challenge is not there yet.
0:01:27 > 0:01:30Skills test, Monica. What are we gonna do?
0:01:30 > 0:01:33I'd like them to prepare this lobster, remove all the meat
0:01:33 > 0:01:36and then serve it using any of these ingredients.
0:01:38 > 0:01:42This is really a test of their skill and their palate, then, isn't it?
0:01:42 > 0:01:46First thing I'm going to do is prepare the lobster.
0:01:46 > 0:01:48Arms off.
0:01:48 > 0:01:54I want the tail off, and just need to twist, carefully. Out it comes.
0:01:54 > 0:01:57Just a crack...like so.
0:01:57 > 0:02:00And it should peel off.
0:02:03 > 0:02:05There you have it. That's the tail.
0:02:05 > 0:02:08Next is the claws.
0:02:08 > 0:02:09Snap.
0:02:09 > 0:02:12You want to try and pull this out,
0:02:12 > 0:02:15removing that cartilage at the same time.
0:02:15 > 0:02:18Using the knife, just a tap on the end.
0:02:18 > 0:02:20And twist.
0:02:20 > 0:02:23Ah! That's brilliant!
0:02:23 > 0:02:26I'd expect everyone at this level of cooking to come in here
0:02:26 > 0:02:28and be able to do that.
0:02:28 > 0:02:30This is the arm of the lobster.
0:02:30 > 0:02:33With the back of the knife, tap that. It's all you want to do.
0:02:33 > 0:02:36Then just gently, push it out.
0:02:38 > 0:02:40It deserves respect.
0:02:40 > 0:02:45And there you have it, one prepared lobster, complete and undamaged.
0:02:45 > 0:02:49- Now we need to make it into a dish. - I'm going to make a mayonnaise.
0:02:49 > 0:02:54- Do you like coriander?- Not a great deal.- Better put more in, then!
0:02:54 > 0:02:56BOTH CHUCKLE
0:02:56 > 0:02:58WHIZZING
0:02:59 > 0:03:01- You don't mind how they serve it? - No.
0:03:01 > 0:03:05I'd like them to be creative and really wow us,
0:03:05 > 0:03:08and show us what their palate is made of.
0:03:12 > 0:03:14And taste.
0:03:15 > 0:03:17Lovely, lovely.
0:03:17 > 0:03:22We want them to use ingredients that complement the lobster,
0:03:22 > 0:03:24not overpower it.
0:03:26 > 0:03:31- Ooh, look at that.- You want to remove the intestinal tract.
0:03:33 > 0:03:37I'm making a salad, so I want nice chunky pieces of this lobster.
0:03:46 > 0:03:50And there you have it, my lobster dish.
0:03:51 > 0:03:55I can't remember seeing a lobster dish as pretty as that. Lovely.
0:03:55 > 0:03:56Aw!
0:04:03 > 0:04:07- I'm looking forward to this. Get the first one in?- Let's do it.
0:04:08 > 0:04:14'First up is Martin, who is a head chef of a Cornwall hotel.
0:04:14 > 0:04:17'In the first round, he impressed with a decent palate,
0:04:17 > 0:04:21'but his goat's cheese and tomato roulade lacked finesse.'
0:04:23 > 0:04:26I used to work in an open kitchen.
0:04:26 > 0:04:29People looking at you, you just learn to block it out.
0:04:29 > 0:04:35When Monica just looks at me, you've just got to take it in your stride and believe yourself.
0:04:36 > 0:04:39Martin, prepare the lobster. Remove all the meat.
0:04:39 > 0:04:44- Use some of that meat to make us a lobster plate of your choice.- OK.
0:04:44 > 0:04:47All right, chef. Ten minutes. Off you go.
0:05:13 > 0:05:15- Got all the meat out?- Er, yes.
0:05:20 > 0:05:22You're halfway.
0:05:30 > 0:05:33You've got just over two minutes left.
0:05:36 > 0:05:40You might have to hurry up a bit here, Martin.
0:05:46 > 0:05:48- Done?- Yes.
0:05:56 > 0:06:00- Martin, prepped lobsters before? - Yes.- A lot?- Yes.
0:06:00 > 0:06:02- I have to disagree with you.- OK.
0:06:02 > 0:06:05If you were in my kitchen and you prepped 20 lobsters
0:06:05 > 0:06:08and threw away those arms, you wouldn't be in my kitchen for long.
0:06:08 > 0:06:11- There's meat in there.- Yes. - A lot of meat.- Yes.
0:06:11 > 0:06:15- And Gregg did ask you if you'd got all the meat out.- Yes.
0:06:15 > 0:06:19You even left the intestinal tract in the lobster tail,
0:06:19 > 0:06:21one of Michel's pet hates.
0:06:21 > 0:06:26You give him that on the pass, guaranteed, that plate's gonna come flying back at you.
0:06:26 > 0:06:29Plate, it looks nice, it looks colourful.
0:06:29 > 0:06:32I'm worried about the amount of garlic chive you have on there.
0:06:32 > 0:06:35It can be very overpowering. OK?
0:06:43 > 0:06:46Well done. Sweet lobster flesh. Sweet mango.
0:06:46 > 0:06:50Lime zest in there is really nice, makes it come alive.
0:06:50 > 0:06:53Little bit of chilli, giving heat. Good.
0:06:53 > 0:06:55Your mango salsa is wonderfully seasoned.
0:06:55 > 0:06:59- However, the garlic chives, very overpowering.- OK.
0:06:59 > 0:07:01OK, chef. Thank you.
0:07:07 > 0:07:10I don't feel I showed my true potential at all.
0:07:10 > 0:07:15If one of my chefs treated the lobster the same as I did there,
0:07:15 > 0:07:18it wouldn't go out into the restaurant.
0:07:20 > 0:07:24'Head chef Simon worked in a Michelin-starred kitchen for two years
0:07:24 > 0:07:27'before moving to his current job.
0:07:27 > 0:07:30'His goat's cheese and lentil dish was good,
0:07:30 > 0:07:33'but it didn't display much cooking skill.'
0:07:34 > 0:07:36'Right now, I feel nervous.'
0:07:36 > 0:07:40If it's something that I'm good at, then it'll be great.
0:07:40 > 0:07:45'If it's something I've never done before, I'll give it my best shot.'
0:07:45 > 0:07:50Just ten minutes. Prepare this lobster and make us a dish.
0:07:50 > 0:07:54- Do I have a few minutes? - You want to write a menu?- No.
0:07:54 > 0:07:57I just want a double check of everything there.
0:07:57 > 0:07:59Ten minutes.
0:08:38 > 0:08:41You've got just four minutes left, Simon.
0:08:55 > 0:08:58Simon, you've got a minute so, please, quickly.
0:09:08 > 0:09:10- Done?- Yep.
0:09:10 > 0:09:11OK.
0:09:21 > 0:09:24Simon, I hate watching you work.
0:09:24 > 0:09:28It's disgusting. It's dirty. It's a disgrace.
0:09:28 > 0:09:33You used this cloth to wipe your board, to wipe your hands,
0:09:33 > 0:09:35to wipe the bowl, to wipe the table.
0:09:35 > 0:09:39I am hoping you never work like that in your own kitchen.
0:09:39 > 0:09:42The other thing, when you cut a lobster,
0:09:42 > 0:09:45when it's not been cooked through, it's green on the tail,
0:09:45 > 0:09:49you should lightly rinse it, do not give it a washing under the tap.
0:09:49 > 0:09:54It doesn't need a shower. What you were doing was washing all that flavour out.
0:10:01 > 0:10:06You haven't destroyed the plate, but that's not bursting out and singing.
0:10:07 > 0:10:09It's a little watery.
0:10:09 > 0:10:14Simon, it was nice to see you make something different with the puree.
0:10:14 > 0:10:16I think the mango that's on there is nicely seasoned.
0:10:16 > 0:10:19But because you washed that lobster,
0:10:19 > 0:10:23you've ruined the key ingredient in this dish.
0:10:23 > 0:10:25Thank you very much.
0:10:30 > 0:10:34'I don't think I wowed them with the skill.'
0:10:34 > 0:10:38I'll take her comments on board and try to work a bit tidier.
0:10:43 > 0:10:47'Freelance chef Nicky teaches teenagers basic skills.
0:10:48 > 0:10:52'In the first round, her peach tart won over both judges.'
0:10:55 > 0:10:59At this stage, you either know what you're doing or you don't.
0:10:59 > 0:11:04I work on all sorts of ingredients so I'm pretty confident.
0:11:04 > 0:11:07Ten minutes. You and the lobster. Off you go.
0:11:54 > 0:11:57- All done?- Yes.
0:12:03 > 0:12:08Nicky, I'm very happy to have seen someone remove the claw meat from the lobster.
0:12:08 > 0:12:11Thank you for doing that.
0:12:11 > 0:12:13But you have this lovely tail.
0:12:13 > 0:12:16If you'd cut chunks through that, it would have looked much better
0:12:16 > 0:12:19than the hat tail that you have here.
0:12:25 > 0:12:29Little bit more seasoning and it's quite heavy in coriander.
0:12:29 > 0:12:32But I actually like your dish.
0:12:32 > 0:12:34Off you go.
0:12:40 > 0:12:43'I don't know if I've done enough.'
0:12:43 > 0:12:45Being really honest, I don't know.
0:12:49 > 0:12:52'Sous chef Thomas had a difficult first round.
0:12:52 > 0:12:57'His pureed lentil dish and potato gratin were not well received.'
0:12:57 > 0:13:00'I had a disaster last time.'
0:13:00 > 0:13:04So it's important for me to prove that I can do better.
0:13:05 > 0:13:10It's "Professionals". You want to come across as professional.
0:13:10 > 0:13:12You don't want to come across as amateur.
0:13:15 > 0:13:18Thomas, have you worked with lobsters before?
0:13:18 > 0:13:22- No, this is the first time.- The very first time?- Yeah.- All right.
0:13:22 > 0:13:25Only ten minutes, Thomas. Off you go.
0:14:00 > 0:14:02LAUGHING
0:14:05 > 0:14:07- You OK?- Yeah.
0:14:09 > 0:14:11You've got five minutes left.
0:14:40 > 0:14:43I understand you've not worked with this ingredient before,
0:14:43 > 0:14:49but I like the fact you still got the lobster out without damaging any of the meat.
0:14:49 > 0:14:53However, in the arm, you've left some of the meat.
0:14:54 > 0:14:57Also, when removing the claws of the lobster,
0:14:57 > 0:15:00remember, you must take that cartilage out.
0:15:00 > 0:15:03Your plate is not impressive.
0:15:03 > 0:15:07You've hidden the lobster under this mass of leaves of roquette.
0:15:07 > 0:15:10It just looks sloppy and, Thomas,
0:15:10 > 0:15:14we're at a level where you want to put a plate in front of someone
0:15:14 > 0:15:18- and they're going to be blown away by it.- Yeah.
0:15:18 > 0:15:21- You haven't tasted a single thing. - No.- You haven't tasted the dressing.
0:15:21 > 0:15:25- You didn't taste those shoots or leaves you put on there.- No.
0:15:25 > 0:15:29So you're sending it out with your fingers crossed.
0:15:35 > 0:15:39The juicy mango and a bit of chilli with the lobster is lovely.
0:15:39 > 0:15:44But there are too many leaves on that plate, and they are strong.
0:15:44 > 0:15:50Yeah, I did panic a little bit, trying to get the dish ready on time and just putting leaves on.
0:15:50 > 0:15:52Thomas, that's a rubbish excuse.
0:15:52 > 0:15:57Even under pressure, you have to be able to perform in a kitchen.
0:15:57 > 0:16:00- You need to step it up a bit.- OK.
0:16:09 > 0:16:11'I haven't done 100% justice,'
0:16:11 > 0:16:15but much, much better than the last challenge I had.
0:16:22 > 0:16:25'Last up is 30-year-old Anton,
0:16:25 > 0:16:29'twice-named runner-up of Southwest Chef Of The Year.
0:16:29 > 0:16:31'His deconstructed peach crumble
0:16:31 > 0:16:34'was one of the invention test highlights.'
0:16:34 > 0:16:38'Bit nerve-racking. Monica's a hard person to please.'
0:16:38 > 0:16:41She's the same as my customers, at the end of the day.
0:16:41 > 0:16:45'You have to perform when you go to work, so have to do the same today.'
0:16:47 > 0:16:50OK, chef. Ten minutes, off you go.
0:17:04 > 0:17:06Didn't think I'd shake as much.
0:17:09 > 0:17:10Mm.
0:17:45 > 0:17:48You've got three minutes.
0:18:02 > 0:18:04- All done?- Yeah.
0:18:15 > 0:18:18Anton, you managed to get the lobster out of the shell.
0:18:18 > 0:18:23- However, you have to remove every single piece out of the arms.- Yeah.
0:18:23 > 0:18:26I like that you remembered to remove the cartilage out of the claws
0:18:26 > 0:18:28before putting it on here.
0:18:28 > 0:18:31I like the attempt at a dressing, which could have worked
0:18:31 > 0:18:34- if you used a bit more egg yolk. - More thicker, yeah.
0:18:40 > 0:18:43The right ingredients there, mango and chilli.
0:18:43 > 0:18:45And you have nice seasoning.
0:18:45 > 0:18:49But because you haven't chopped the chilli up nice and finely,
0:18:49 > 0:18:52you don't get chilli bite with every mouthful.
0:18:52 > 0:18:57Nicely seasoned. I like the balance of lime, but I agree with Gregg.
0:18:57 > 0:19:00The chilli is much too long.
0:19:01 > 0:19:03Thank you. Off you go.
0:19:11 > 0:19:15'Hopefully, they can see I've got a little bit of talent in me.'
0:19:16 > 0:19:18Rome wasn't built in a day.
0:19:20 > 0:19:22Gregg, I get very upset,
0:19:22 > 0:19:25because they are professional chefs.
0:19:25 > 0:19:28I expect them to deliver on this skill,
0:19:28 > 0:19:32especially because they didn't even have to cook the lobster.
0:19:35 > 0:19:38I don't think it's a write-off. I really don't.
0:19:38 > 0:19:41Nicky didn't do bad, I don't think.
0:19:41 > 0:19:44You didn't like the way she just chopped the lobster tail up.
0:19:44 > 0:19:49However, she was the only one that managed to get all the meat out of the lobster.
0:19:49 > 0:19:52Anton got nearly all the flesh from the lobster.
0:19:52 > 0:19:55Actually, he had decent presentation.
0:19:55 > 0:19:57He made an effort at a dressing
0:19:57 > 0:20:00and he seasoned everything on that plate.
0:20:00 > 0:20:03I actually think Martin did OK.
0:20:03 > 0:20:08What really disappointed was that he threw half the claws away.
0:20:08 > 0:20:10However, he did make a very nice salsa.
0:20:10 > 0:20:13I'm willing to give him another chance.
0:20:13 > 0:20:17That leaves us Simon or Thomas.
0:20:17 > 0:20:23Now, Simon wound you up with the disorderly, dirty way he worked.
0:20:23 > 0:20:27- And he washed the lobster. - That was under a running tap.
0:20:27 > 0:20:30And it tasted watery and horrible.
0:20:30 > 0:20:32They are looking for the best.
0:20:32 > 0:20:38Hopefully, if they give me another chance I can prove that I can do better.
0:20:38 > 0:20:43But you've got someone like Thomas, who is a chef for a few years now,
0:20:43 > 0:20:45and had never prepped a lobster.
0:20:45 > 0:20:49And he had a very shaky start in the last round.
0:20:49 > 0:20:52I can forgive the fact he's not prepared a lobster before.
0:20:52 > 0:20:57However, what does bug me is he did not taste as he was working.
0:20:57 > 0:21:01I would really like another chance, but we'll see the outcome.
0:21:02 > 0:21:04This is your call, really.
0:21:08 > 0:21:12Whichever one I put in front of Michel, it's going to be a risk.
0:21:32 > 0:21:36That proved a far more difficult test than we at first thought.
0:21:37 > 0:21:40There were issues from each of you.
0:21:42 > 0:21:44We have made a decision.
0:21:48 > 0:21:51The chef that is leaving us today is...
0:21:58 > 0:22:00- ..Thomas. - Thank you.
0:22:12 > 0:22:15I feel OK, actually. Yeah. A little disappointed but, you know.
0:22:16 > 0:22:20People that know me know what I'm capable of.
0:22:20 > 0:22:23I just wasn't lucky enough to show that here.
0:22:31 > 0:22:35You get to go through and cook for Michel.
0:22:40 > 0:22:42And that makes me very anxious.
0:22:46 > 0:22:50'There are classics that should be part of every professional chef's repertoire.
0:22:50 > 0:22:53'Michel Roux Jr is looking for professionals
0:22:53 > 0:22:59'who aspire to execute them to his two Michelin-star standard.'
0:22:59 > 0:23:03Today, the classic I want our chefs to cook is beignet a la creme,
0:23:03 > 0:23:05little cream fritters.
0:23:07 > 0:23:11Beignets are one of the first things I learnt as an apprentice as a pastry chef.
0:23:11 > 0:23:13For me, they are simplicity.
0:23:13 > 0:23:16They can be SO delicious when they're done properly.
0:23:16 > 0:23:21'This traditional French dessert consists of creme patissiere
0:23:21 > 0:23:23'deep fried in a light batter
0:23:23 > 0:23:27'and served with a selection of fruit garnishes.'
0:23:27 > 0:23:33First job to do is the creme patissiere because that needs time, not only to cook, but to set.
0:23:33 > 0:23:38First off, the milk on to boil with your choice of flavouring.
0:23:38 > 0:23:42For me... I LOVE the flavour of vanilla.
0:23:42 > 0:23:44Next step, a classic creme patissiere.
0:23:44 > 0:23:48Egg yolks and a whole egg.
0:23:48 > 0:23:50Mix with sugar.
0:23:51 > 0:23:53Then the flour.
0:23:56 > 0:24:00We're then going to put the milk on top of this, the boiling milk.
0:24:08 > 0:24:12Very important that this has got to boil. You must mix it thoroughly.
0:24:12 > 0:24:16Otherwise, it will never get to the right consistency.
0:24:17 > 0:24:19Ooh!
0:24:23 > 0:24:28That's what we're looking for. It's a very thick creme patissiere.
0:24:28 > 0:24:32Now, we have to work very quickly before it sets.
0:24:37 > 0:24:40This must go into a blast chiller
0:24:40 > 0:24:42so as to set, before we cut it.
0:24:47 > 0:24:50Next step, the tempura batter.
0:24:50 > 0:24:52Flour.
0:24:52 > 0:24:57Cornflour and a little bit of baking powder to give it that extra lift.
0:25:00 > 0:25:04This tempura batter is what's going to encase our cream
0:25:04 > 0:25:07and give it that lovely crisp exterior.
0:25:07 > 0:25:11Now, we have to hope that our cream has set on time.
0:25:17 > 0:25:19Right, this has set.
0:25:19 > 0:25:23It's cold and it should come out quite easily.
0:25:25 > 0:25:30We want to cut them into the shapes before the cream melts.
0:25:31 > 0:25:35I'll be happy with any shape, as long as it's precise, neat
0:25:35 > 0:25:37and shows some creativity.
0:25:37 > 0:25:40And works with this recipe.
0:25:40 > 0:25:43Now, we need to deep fry them.
0:25:47 > 0:25:49SIZZLING
0:25:51 > 0:25:55We want them to be nice and crispy on the outside.
0:25:55 > 0:25:58And a touch of colour, but not too much.
0:25:58 > 0:26:03They should only take a matter of 30 seconds to a minute and no more.
0:26:06 > 0:26:08It's crispy.
0:26:10 > 0:26:11Mm! Perfect.
0:26:13 > 0:26:17- There we go. - RUBS HANDS TOGETHER
0:26:40 > 0:26:43Here we have it, beignets a la creme, cream fritters.
0:26:46 > 0:26:48Beautiful and refined.
0:27:09 > 0:27:14Michel's standards are incredibly high. It does mean you have to up your game.
0:27:16 > 0:27:20Monica's hard, but he's the boss, at the end of the day.
0:27:20 > 0:27:22Yeah. Serious.
0:27:22 > 0:27:24Very serious.
0:27:51 > 0:27:53Well done for getting this far.
0:27:53 > 0:27:58Monica and Gregg told me you have a bit to prove.
0:27:58 > 0:28:00Now's the time.
0:28:00 > 0:28:06The classic I want you to cook is beignets a la creme,
0:28:06 > 0:28:09presented with a garnish of your choice.
0:28:09 > 0:28:12Prove to me that you HAVE got what it takes.
0:28:12 > 0:28:17You have one hour to cook this great French pastry classic.
0:28:17 > 0:28:19Off you go.
0:28:36 > 0:28:41I was classically trained, but I don't necessarily think it will give me any advantage.
0:28:43 > 0:28:48It's just a matter of keeping control of my nerves, and I'm pretty confident I can get through.
0:28:52 > 0:28:55- Hi, Martin.- Hello. - Do you understand this recipe?
0:28:55 > 0:28:58I've never made this recipe but I've made beignets before.
0:28:58 > 0:29:02I started working in fine dining 17 years ago,
0:29:02 > 0:29:05when everything was very French influenced food.
0:29:05 > 0:29:09- So, yes, that's had a big impression on my career. - You do a bit of pastry?
0:29:09 > 0:29:13I do a little bit of pastry. I started in a bakery when I was 13.
0:29:13 > 0:29:19- So I understand, it's just that I don't necessarily do as much as I like now.- Good.
0:29:19 > 0:29:21- Off you go.- Thank you.
0:29:28 > 0:29:31Martin's pastry cream looks a little bit lumpy.
0:29:31 > 0:29:34I don't think he mixed it in properly.
0:29:34 > 0:29:38That's not going to be very nice to eat.
0:29:44 > 0:29:49To cook for Michel is probably one of the highlights in a cooking career.
0:29:49 > 0:29:53I would love to cook at a standard where he can eat my food and say,
0:29:53 > 0:29:57"I would go into a restaurant and eat that quite happily."
0:30:00 > 0:30:03- Hello, Simon. How are we doing? - Yeah, not so bad.
0:30:03 > 0:30:09- You're looking a little nervous. - Yeah, pastry's not my thing at all, so it's all new.
0:30:09 > 0:30:13I've done classic stuff - creme brulees and souffles and stuff -
0:30:13 > 0:30:16but all this, never done it before.
0:30:16 > 0:30:21- You do look a little bit flustered. - It's luck of the draw, isn't it?
0:30:21 > 0:30:25There could have been a nice pigeon here! I've just got to do my best.
0:30:25 > 0:30:29Well, to be a chef, you have to push yourself, to rise to the challenge.
0:30:29 > 0:30:33- I'm going to give it a whirl. I've got the recipe. - Good luck, Simon.- Thank you.
0:30:37 > 0:30:41'Simon is very nervous and says he hasn't worked in pastry before.
0:30:41 > 0:30:43'Well, it shows.
0:30:43 > 0:30:47'Simon's creme pat was badly mixed, badly cooked
0:30:47 > 0:30:50'and is now liquid and full of lumps.'
0:30:50 > 0:30:52It doesn't look promising.
0:31:03 > 0:31:09'To cook for Michel Roux Jr now is just absolutely...'
0:31:09 > 0:31:12LAUGHING: ..beyond anything! It's just fabulous.
0:31:16 > 0:31:18- Hi, Nicky. How are you doing? - Very well.
0:31:18 > 0:31:20- Worked in pastry before?- Yes. Yeah.
0:31:20 > 0:31:24- You look very confident. - Yeah. I'm feeling pretty confident.
0:31:24 > 0:31:27What is it about pastry that turns you on?
0:31:27 > 0:31:30It's really sad, but I really love watching things cook and work.
0:31:30 > 0:31:36You know, something like choux pastry starts off as a little ball and ends up as a big puffy...
0:31:36 > 0:31:40It's just something I really love. I enjoy the chemistry of it.
0:31:40 > 0:31:43- Good luck, Nicky.- Thank you.
0:31:45 > 0:31:4715 minutes to go, guys.
0:31:48 > 0:31:51Think about plates, presentation.
0:31:53 > 0:31:56There's a pressure every time you cook for someone,
0:31:56 > 0:31:58especially Michel Roux.
0:31:58 > 0:32:01If I stick my blinkers on and concentrate on what I'm doing,
0:32:01 > 0:32:04hopefully, I can do really well.
0:32:09 > 0:32:12- All right, Anton?- Yes, chef. - Have you worked with pastry before?
0:32:12 > 0:32:17A little bit. Got to do it myself. I've got a small gastro pub in Devon and I do every section.
0:32:17 > 0:32:21We work around the kitchen every day. There's only three of us.
0:32:21 > 0:32:24- It's just hard work. - It IS hard work. Yeah.
0:32:24 > 0:32:28I didn't get these wrinkles and bags under my eyes from...
0:32:28 > 0:32:29- Sunbathing.- Exactly.
0:32:29 > 0:32:33One day, you will have a face like this, too.
0:32:37 > 0:32:39Ten minutes. That's all you've got.
0:33:22 > 0:33:26Two minutes. Where did that go? Come on, guys.
0:33:39 > 0:33:41That's it. Time's up.
0:33:55 > 0:33:59I asked you to cook a classic beignet a la creme.
0:33:59 > 0:34:04It should be crispy on the outside, soft on the inside,
0:34:04 > 0:34:09and a beautiful garnish that enhances this beignet.
0:34:20 > 0:34:22Martin, you first.
0:34:29 > 0:34:32First off, presentation wise, I actually quite like this.
0:34:32 > 0:34:37Looks appetising. There's a lot of work on this plate.
0:34:46 > 0:34:50Your beignets are slightly under-cooked, not crisp enough.
0:34:50 > 0:34:54They've held well and I like the shape that you've given them.
0:34:54 > 0:34:56The pastry cream inside is sweet enough
0:34:56 > 0:34:59and...fairly smooth.
0:34:59 > 0:35:03The sauce you've given me is very, very tart.
0:35:03 > 0:35:07Not quite right but, visually, I think it's very pleasing.
0:35:09 > 0:35:13With a little bit more refinement it would have been spot-on,
0:35:13 > 0:35:16but we're here for it to be perfect.
0:35:16 > 0:35:20So, yeah, there is a little bit of work still to do on it.
0:35:20 > 0:35:22Anton, now for you.
0:35:29 > 0:35:32Can you tell me what happened here? We don't seem to have a beignet.
0:35:32 > 0:35:38I looked back at the recipe and I didn't put the whole egg in, so it didn't set firm enough.
0:35:38 > 0:35:43We've got scraps and runny creme pat.
0:35:43 > 0:35:45I will have a taste.
0:35:45 > 0:35:47I'll taste the scraps.
0:35:55 > 0:35:59The batter is really light and crispy. The scraps are delicious.
0:35:59 > 0:36:03Such a shame that the cream inside is totally liquid.
0:36:03 > 0:36:07The raspberries, a little bit tart, the mango, sweet,
0:36:07 > 0:36:10the crunch of the sugar caramel there would have worked.
0:36:10 > 0:36:13Such a let-down not being able to have a beignet
0:36:13 > 0:36:15to dip into the garnish.
0:36:20 > 0:36:22Everyone makes mistakes
0:36:22 > 0:36:26and if you don't learn from them, then you never get anywhere.
0:36:26 > 0:36:30I've learnt today how to make beignets, so it's a good thing.
0:36:30 > 0:36:32Simon, your turn.
0:36:40 > 0:36:43Simon, I really like your presentation.
0:36:43 > 0:36:45A bit of flare and it's colourful.
0:36:45 > 0:36:48The beignets don't look the best. They're not the right shape.
0:36:48 > 0:36:51Let's hope they taste better than they look.
0:37:03 > 0:37:07Your mango sauce has got the right amount of acidity and sweetness.
0:37:07 > 0:37:13It's fragrant. The praline adds another texture, lovely and smooth.
0:37:13 > 0:37:16The raspberry coulis is delicious, got the right consistency.
0:37:16 > 0:37:20And the rhubarb has got just the right amount of sugar.
0:37:20 > 0:37:22The garnish - fab.
0:37:23 > 0:37:25But the beignets are not right.
0:37:25 > 0:37:29There's not enough tempura to make them puff up and really crisp.
0:37:29 > 0:37:32The inside, I saw you cooking it, was liquid.
0:37:32 > 0:37:35Do you know what went wrong when you weighed out or...?
0:37:35 > 0:37:42Um... I think the...scales kind of...sort of changed a bit when I...
0:37:42 > 0:37:45Hang on a minute. The scales' fault?
0:37:45 > 0:37:51- No. It's my fault.- You messed up on the amount of flour you put in.
0:37:51 > 0:37:54What should be the star billing of the plate are a let-down.
0:37:54 > 0:37:57The garnish, though - great.
0:38:01 > 0:38:04Dessert's just not my forte.
0:38:04 > 0:38:09I think I did the best I could do today, so got to be happy with that.
0:38:09 > 0:38:11Nicky, now for you.
0:38:18 > 0:38:21Presentation is just a little bit simple.
0:38:21 > 0:38:25You've got your beignets in the middle, little twirl of caramel
0:38:25 > 0:38:27and a criss-cross of rhubarb.
0:38:28 > 0:38:31- It's not singing out to me. - OK.
0:38:40 > 0:38:43The beignets are really good. The creme patissiere is smooth.
0:38:43 > 0:38:47There's enough flavour in there. A hint of orange, which I like.
0:38:47 > 0:38:49The rhubarb, cooked to perfection.
0:38:49 > 0:38:52Absolutely delicious.
0:38:52 > 0:38:54The sauce brings another dimension
0:38:54 > 0:38:58of sweet and sour to this dish, that the beignets need.
0:38:58 > 0:39:01Very good attempt. I would say they're the best beignets on show.
0:39:03 > 0:39:05Not the best garnish.
0:39:09 > 0:39:13I think my presentation needs attention pretty fast,
0:39:13 > 0:39:16cos I've got to get it right for the next task.
0:39:27 > 0:39:32You've had a chance to cook MY classic, now it's your turn.
0:39:34 > 0:39:39But you're not just impressing me, the professional chef.
0:39:39 > 0:39:41You have to impress the diner.
0:39:43 > 0:39:46You have got one hour. Off you go.
0:40:02 > 0:40:08It's all to play for, you know. It's all down to this next dish.
0:40:11 > 0:40:16I'll let myself and people that have taught me down if I get this dish wrong.
0:40:20 > 0:40:24- Simon, what are you cooking for us? - I'm cooking roast scallops
0:40:24 > 0:40:27with truffle, celeriac puree, apple and smoked haddock.
0:40:27 > 0:40:32It was the first dish that I learned that everything just worked and was almost perfect.
0:40:32 > 0:40:37So this combination of foods was that moment in time when you said,
0:40:37 > 0:40:41- "Yes!"- "That's my style. That's how I want to plate my food." Yeah.
0:40:41 > 0:40:47- What do you want today?- I want to have all positive comments that the food tastes and looks fantastic.
0:40:47 > 0:40:50- You want a culinary hug, don't you? - I would love a culinary hug.
0:40:50 > 0:40:53It's better than a telling off. MICHEL CHUCKLES
0:40:53 > 0:40:55- Thank you.- Thank you.
0:40:58 > 0:41:01This dish that Simon is cooking is simplicity itself.
0:41:01 > 0:41:04There's nowhere to hide.
0:41:04 > 0:41:06It has to be bang-on.
0:41:07 > 0:41:10Cooked to perfection, presented with elegance.
0:41:27 > 0:41:32- Anton, what's your classic dish? - It's a take on mackerel and gooseberries.
0:41:32 > 0:41:34There's a lot more than mackerel and gooseberries.
0:41:34 > 0:41:38I've seen Jersey royals, pickled onions, tomato chutney, capers,
0:41:38 > 0:41:41apples, breadcrumbs and...
0:41:41 > 0:41:44- Marmite.- Explain. - The tail gets wrapped in bread.
0:41:44 > 0:41:47It gets a little Marmite through the butter.
0:41:47 > 0:41:52- The apple puree goes on the plate and it's got a black pudding crumble.- How did the dish evolve?
0:41:52 > 0:41:57- Where was it born? - In a sandwich at the beach when we went fishing with Dad.
0:41:57 > 0:42:02- We had black pudding and mackerel. - Inspired by an impromptu lunch with Dad.- Yeah.- I love that!
0:42:02 > 0:42:06- How important is it that you go through?- It's very important.
0:42:06 > 0:42:08This is my livelihood, my reputation at stake.
0:42:08 > 0:42:12- Go on. Make a name for yourself. - Thank you very much.
0:42:13 > 0:42:16Anton has got a lot of work to do in one hour.
0:42:16 > 0:42:20He's got to fillet that fish and cook it in two different ways.
0:42:20 > 0:42:24He's got a crumble that he's making with his black pudding.
0:42:24 > 0:42:26He's got stuffed Jersey royals
0:42:26 > 0:42:30and he's got a tomato relish with chorizo.
0:42:30 > 0:42:34If he manages to get a half decent plate of food presented to us
0:42:34 > 0:42:36I'll be surprised.
0:42:38 > 0:42:40I'll get that dish on the plate.
0:42:40 > 0:42:45If everything isn't ready to go, I'll leave an empty plate.
0:42:45 > 0:42:48And I'll leave the competition. That's how serious it is.
0:42:48 > 0:42:50You're halfway.
0:42:50 > 0:42:5330 minutes between you and a quarterfinal.
0:43:04 > 0:43:07- Nicky, what are you cooking for us? - Rack of lamb
0:43:07 > 0:43:10with a smoked bacon and porcini mousseline with some basil,
0:43:10 > 0:43:13red wine sauce and spring vegetables.
0:43:13 > 0:43:17Basil and smokey bacon and cep - three very strong flavours.
0:43:17 > 0:43:22- Yes.- Have you tried this before? - Yes.- Hm. The mousseline, how are you doing that?
0:43:22 > 0:43:24The bacon's whisked up with egg white
0:43:24 > 0:43:28then poached in lamb stock, like little quenelles.
0:43:28 > 0:43:33- So a lot of classic technique.- Yes. - And classic combinations.- Yes.
0:43:33 > 0:43:37- I'll let you into a secret. I LOVE rack of lamb.- Mm-hm?
0:43:37 > 0:43:40- Don't mess it up, Nicky. No pressure(!)- Trying not to!
0:43:43 > 0:43:48You know me, Michel. A bit of beautiful pink lamb, I'm there.
0:43:48 > 0:43:50I'm sold.
0:43:50 > 0:43:54But Nicky is playing with strong flavours and needs to be careful.
0:43:55 > 0:43:58It's important at this stage to produce something that's good
0:43:58 > 0:44:03without giving yourself three million things to do and not getting it done.
0:44:03 > 0:44:07For me, it's a good, honest dish that does include some techniques,
0:44:07 > 0:44:09but showing off food at its best.
0:44:18 > 0:44:22- Martin, what classic dish are you cooking?- I'm doing my take on asparagus and poached egg.
0:44:23 > 0:44:29- Asparagus and poached egg?- Yes. - Apart from asparagus and egg, you have another 27 ingredients!
0:44:29 > 0:44:33Yes! It's obviously not going to be just poached egg, asparagus.
0:44:33 > 0:44:37I'm going to do truffle mayonnaise, celeriac remoulade,
0:44:37 > 0:44:41- a few pickled vegetables.- Did I not see a supreme of duck earlier?- Yes.
0:44:41 > 0:44:43Then there will be a little duck tartare.
0:44:43 > 0:44:48- How much would you like your food to take you through? - It would mean everything to me.
0:44:48 > 0:44:53I may not come across as the most passionate person, but I've been doing this for a long time.
0:44:53 > 0:44:58- It's all I've ever wanted to do and I'm not going down without a fight. - Well said.
0:45:02 > 0:45:05Martin's got lots of things that I want to eat.
0:45:05 > 0:45:09He's got asparagus. He's got an egg. He's also got duck.
0:45:09 > 0:45:14But I have absolutely no idea how Martin's going to bring those together into one dish.
0:45:14 > 0:45:17At the moment, it sounds like a mini buffet.
0:45:18 > 0:45:22I think this dish is good enough. It shows a lot of techniques.
0:45:22 > 0:45:25I could over-boil the egg, split the mayonnaise,
0:45:25 > 0:45:28but it's something that I'm quite comfortable doing.
0:45:30 > 0:45:32This is your last five minutes!
0:45:49 > 0:45:53Just over two minutes, so it's got to start going on the plate.
0:46:13 > 0:46:15Stop!
0:46:15 > 0:46:17Time's up.
0:46:26 > 0:46:29'Martin's duck egg has been coated in breadcrumbs
0:46:29 > 0:46:32'and served on a bed of grated celeriac
0:46:32 > 0:46:36'together with duck tartare topped with micro cress,
0:46:36 > 0:46:39'shavings of truffle and asparagus
0:46:39 > 0:46:45'and three types of pickled carrot - white, purple and orange.'
0:46:46 > 0:46:48I love it. All the little bits
0:46:48 > 0:46:53paying homage to the egg god in the middle, I think is fantastic.
0:46:53 > 0:46:55Really fantastic.
0:46:55 > 0:46:58- You were making some mayonnaise earlier. It's not on the plate.- No.
0:46:58 > 0:47:01It split on me so, rather than panicking,
0:47:01 > 0:47:03just leave it out the dish, hold my hands up
0:47:03 > 0:47:07and, hopefully, the rest of the flavours don't suffer because of it.
0:47:22 > 0:47:24To be honest, I think it does need that mayonnaise
0:47:24 > 0:47:27to bind the celeriac together and to give it a kick.
0:47:27 > 0:47:32The egg is only just cooked. There's a bit of egg white that hasn't set.
0:47:32 > 0:47:34Which is...not too appealing.
0:47:34 > 0:47:38The tartare needs a bit more punch.
0:47:38 > 0:47:41It needs a bit of mustard or something to lift it up.
0:47:41 > 0:47:45The pickles are nice. They add a crunch and a bit of acidity.
0:47:45 > 0:47:50It's...a great idea, but it's lacking in seasoning and it really did need that mayonnaise.
0:47:50 > 0:47:54I have to completely agree with Michel.
0:47:54 > 0:47:57It doesn't deliver flavour at the real high end.
0:47:57 > 0:47:59It remains nice, and you want more than "nice".
0:47:59 > 0:48:02You want "superb". I wouldn't send it back.
0:48:02 > 0:48:05I'd happily eat it, but it's not memorable.
0:48:07 > 0:48:09I'm not here to make up the numbers.
0:48:09 > 0:48:14I'd rather try things and they not work, than not try them at all.
0:48:18 > 0:48:22'Simon's roast scallops have been served with truffle shavings,
0:48:22 > 0:48:26'flakes of smoked haddock, apple juliennes and parsley shoots,
0:48:26 > 0:48:29'accompanied by celery foam,
0:48:29 > 0:48:33'celeriac puree and a beurre noisette.'
0:48:33 > 0:48:37Simon, I think this plate looks beautiful. Very appetising.
0:48:37 > 0:48:42Very pleasing. Very neat. Modern presentation at its best.
0:48:53 > 0:48:56I think you've judged it very well.
0:48:56 > 0:49:00The smoked haddock is just there as a little taste of smokiness.
0:49:00 > 0:49:02The scallops are beautifully cooked.
0:49:02 > 0:49:06The celeriac puree is silky smooth. It's velvet.
0:49:06 > 0:49:09I like this dish a lot. Classic flavours.
0:49:09 > 0:49:13Classic combinations. Well executed.
0:49:16 > 0:49:19This is absolute knock-out.
0:49:21 > 0:49:25Honestly, mate, that is just superb.
0:49:25 > 0:49:27Thank you. Means a lot.
0:49:29 > 0:49:33As a young chef, to have them comments is a big confidence boost.
0:49:33 > 0:49:37As far as the previous rounds, just draw a line under that.
0:49:37 > 0:49:40This is what I do and this is who I am.
0:49:40 > 0:49:44So stand up and be counted, really.
0:49:46 > 0:49:50'Nicky has cooked roasted rack of lamb on a fondant potato
0:49:50 > 0:49:55'and served it with porcini, bacon and basil mousseline,
0:49:55 > 0:50:00'asparagus, broad beans, peas and a red wine sauce.'
0:50:01 > 0:50:04I love the colours. They're vibrant. They're great.
0:50:04 > 0:50:08I can see, also, that you've prepared this lamb beautifully.
0:50:08 > 0:50:10You've obviously got butchery skills.
0:50:10 > 0:50:14I do think it looks crowded on that plate.
0:50:14 > 0:50:16A larger plate would have been better.
0:50:16 > 0:50:21When you roast a rack of lamb and then present it as cut chops,
0:50:21 > 0:50:25you should always take off that little layer,
0:50:25 > 0:50:30so it looks to the customer that they have the best part, the centre cut.
0:50:40 > 0:50:43Your lamb has been well cooked. It's well seasoned.
0:50:43 > 0:50:45It's pink and moist.
0:50:45 > 0:50:49Pomme fondant - moist, buttery, lacking a hint of seasoning.
0:50:49 > 0:50:52Vegetables, beautifully cooked, beautifully seasoned.
0:50:52 > 0:50:57- The mousseline, lots of flavour in there, but is a little watery.- Mm.
0:50:57 > 0:50:59Little bit...water-logged.
0:50:59 > 0:51:04In parts, you're showing off good skills, good cooking,
0:51:04 > 0:51:07but I'm not sure it all works together.
0:51:09 > 0:51:13Love your lamb. You've got a crack of pepper across there. Love it!
0:51:13 > 0:51:17And I really like your sauce, sweet peas, sweet broad beans. Classic.
0:51:17 > 0:51:20My biggest issue here is the asparagus.
0:51:20 > 0:51:23There's no way you would ever serve it with a red wine sauce.
0:51:23 > 0:51:26- It just doesn't taste right. - OK.
0:51:26 > 0:51:28I think you've got a mixed bag here.
0:51:28 > 0:51:30You've got a mixed bag.
0:51:35 > 0:51:38There were some positive comments amongst it,
0:51:38 > 0:51:42but if I did get through I'd have some serious work to do.
0:51:45 > 0:51:49'For his classic dish, Anton has made mackerel two ways -
0:51:49 > 0:51:51'a pan-fried fillet
0:51:51 > 0:51:56'and a deep-fried tail wrapped in bread spread with Marmite
0:51:56 > 0:51:59'on top of a chorizo, tomato and gooseberry jam.
0:51:59 > 0:52:03'He's also made Jersey royals stuffed with capers and chives
0:52:03 > 0:52:07'and served with apple puree, samphire,
0:52:07 > 0:52:12'black pudding crumble, relishes, pickled onions,
0:52:12 > 0:52:14'pea shoots and gooseberries.'
0:52:15 > 0:52:20That looks fantastic! That looks absolutely fantastic!
0:52:20 > 0:52:24You've taken a humble mackerel and given it superstar status.
0:52:24 > 0:52:28I hope that tastes as good as it looks, cos I just LOVE that.
0:52:41 > 0:52:44As a customer, mate, that is an absolute triumph.
0:52:44 > 0:52:49A little bit of apple with black pudding that gives it earthiness. Beautifully sweet.
0:52:49 > 0:52:52Lovely bit of mackerel. I LOVE your jam!
0:52:52 > 0:52:55The sweet jam with a little bit of smokey chorizo.
0:52:55 > 0:52:58You've then got a treat of really creamy potatoes
0:52:58 > 0:53:00that have got a slight citrus.
0:53:00 > 0:53:04It's just lovely. It's like a box of presents, a box of little gifts.
0:53:07 > 0:53:10There's a lot going on on this plate with the pickled onion,
0:53:10 > 0:53:14the gooseberries, the jam, a lot of acidity.
0:53:14 > 0:53:18You just about get away with it. Balance-wise, you're just there.
0:53:18 > 0:53:22Textures, fantastic. You've got soft and creamy.
0:53:22 > 0:53:26You've got crunchy. It's all there. It's a clever dish.
0:53:26 > 0:53:29I like your imagination. I like where you're going.
0:53:34 > 0:53:37It was good. It's a hard dish. I'm knackered.
0:53:52 > 0:53:55I asked them to step it up and they did. That was great cooking.
0:53:55 > 0:53:58There were touches of brilliance there.
0:54:00 > 0:54:03For me, the best dish here today was Simon's scallops.
0:54:03 > 0:54:05I mean, that was stunning.
0:54:05 > 0:54:09I don't know if you noticed, but I ate it all.
0:54:10 > 0:54:13- It was LOVELY! - That was top-notch cooking.
0:54:13 > 0:54:18Simon in the last round got the beignets completely wrong,
0:54:18 > 0:54:21but his presentation was very good.
0:54:21 > 0:54:25Not only that, but his garnish was superb.
0:54:25 > 0:54:29I really liked Anton's mackerel. Where he had the bit of bread...
0:54:29 > 0:54:33- LAUGHING:- ..with the tail sticking out, I thought it was great!
0:54:33 > 0:54:36You were worried it was a bit acidic.
0:54:36 > 0:54:40But it put a big smile on my face and I enjoyed eating it.
0:54:40 > 0:54:44He needed a big round, because when he tried to cook my classic recipe,
0:54:44 > 0:54:46he just fell to bits.
0:54:46 > 0:54:52The beignet was non-existent and his presentation wasn't much better.
0:54:52 > 0:54:55Martin gave us the most extraordinary looking plate.
0:54:55 > 0:54:59It was the kind of dish you would find in a high-class restaurant.
0:54:59 > 0:55:02But it was a disappointment when you got to taste it.
0:55:02 > 0:55:05It needed more guts.
0:55:05 > 0:55:09In my classic round, Martin did a very good beignet.
0:55:09 > 0:55:14The batter was slightly under-cooked but the presentation was very good.
0:55:14 > 0:55:18I'd like to think I'd go through but, realistically,
0:55:18 > 0:55:22I think some of the other guys probably did better.
0:55:22 > 0:55:24Nicky cooked my favourite meat.
0:55:24 > 0:55:27She did a beautiful rack of lamb and cooked it with real care.
0:55:27 > 0:55:32Unfortunately, red wine sauce and asparagus doesn't work.
0:55:32 > 0:55:35And there was a fundamental mistake. Those mousselines were horrible.
0:55:35 > 0:55:39In my classic round, Nicky made the best beignets.
0:55:39 > 0:55:42They were lovely, but presentation was still too simple
0:55:42 > 0:55:45and lacked a bit of finesse.
0:55:45 > 0:55:49Which is very much what she did in the next round.
0:55:49 > 0:55:52It would just be amazing to stay in the competition.
0:55:52 > 0:55:56As you get on, you want to carry on doing more and more.
0:55:58 > 0:56:04It's been a very topsy turvy day. They've all had their ups and downs.
0:56:04 > 0:56:07But one of them's got to go.
0:56:07 > 0:56:09One of them's got to go.
0:56:09 > 0:56:12This is a tough one, Gregg but, for me,
0:56:12 > 0:56:15there's one that just doesn't quite make it.
0:56:30 > 0:56:32Well, I'll tell you what,
0:56:32 > 0:56:36I thought your own food was absolutely stunning.
0:56:36 > 0:56:40But that made our decision really hard.
0:56:42 > 0:56:47We have made a decision, and the chef leaving us is...
0:56:52 > 0:56:54..Nicky.
0:57:04 > 0:57:06It's been really tough.
0:57:06 > 0:57:09It's much tougher than it looks!
0:57:09 > 0:57:13There's very few people that get through even to this stage,
0:57:13 > 0:57:16or even get to cook for Michel Roux Jr.
0:57:16 > 0:57:19So it's been a huge honour. It's been brilliant.
0:57:23 > 0:57:25Well done. You are our quarterfinalists.
0:57:34 > 0:57:37I've never felt like this before. It's a beautiful feeling.
0:57:39 > 0:57:43Just over-joyed to be, you know, still in.
0:57:43 > 0:57:46I feel fantastic, yeah. On top of the world.
0:57:46 > 0:57:49Head down for the next stage, really.
0:57:50 > 0:57:54There's way more to come from me. I'm not a one-dish pony.
0:58:01 > 0:58:07'Tomorrow night, the remaining five will battle to impress Monica.'
0:58:10 > 0:58:13It's difficult to watch you struggle.
0:58:17 > 0:58:20It's not been done right, whatever it is you were trying to do.
0:58:21 > 0:58:25'Only the best will cook for Michel Roux Jr...
0:58:26 > 0:58:29'..for the chance of a place in the quarterfinal.'
0:58:31 > 0:58:34There's some very clever cooking here,
0:58:34 > 0:58:37but it's those tiny mistakes that the customer sees.
0:58:46 > 0:58:49Subtitles by Red Bee Media Ltd
0:58:49 > 0:58:52E-mail subtitling@bbc.co.uk