0:00:02 > 0:00:08These eight chefs all want to become professional MasterChef champion.
0:00:10 > 0:00:13They've been split into two groups.
0:00:13 > 0:00:19Today, the first four have to prove they're good enough to make it through to the next level.
0:00:19 > 0:00:24Today, I need to prove myself. The competition is really serious.
0:00:24 > 0:00:28I think I have a chance. I just want to go the furthest that I can.
0:00:28 > 0:00:31Hopefully, go all the way.
0:00:31 > 0:00:37I am very driven and really competitive. That's why I want to give it everything I've got.
0:00:37 > 0:00:42I think I've got to just get my A-game on and just nail it, hammer on the head.
0:00:44 > 0:00:49First, they will face Monica's infamous skills test.
0:00:49 > 0:00:52You could use a bowl.
0:00:52 > 0:00:54That's a complete write-off.
0:00:55 > 0:00:57Yeah.
0:00:57 > 0:01:02Then they finally get to face Michel Roux Junior and his classics challenge.
0:01:02 > 0:01:06This could be the last time you are cooking in MasterChef.
0:01:06 > 0:01:08This is high-end cooking.
0:01:08 > 0:01:13At the end of today, one of them will be sent home.
0:01:20 > 0:01:26Time for the skills test. I love this. I'm not sure the chefs do. What do you want them to do today?
0:01:26 > 0:01:30Today, Gregg, I would like them to make us a savoury sabayon.
0:01:30 > 0:01:33Not a sweet one like we normally see, but a savoury one,
0:01:33 > 0:01:38- then use the sabayon to make a glaze for this seafood.- What is a sabayon?
0:01:38 > 0:01:42Normally, a sabayon is a sweet sauce. You see it with berries.
0:01:42 > 0:01:46- How long have they got for this test?- They've got ten minutes.
0:01:46 > 0:01:50Right, show me a savoury sabayon and shellfish.
0:01:50 > 0:01:54OK, I'm going to use a champagne. Open that up for me, please, Gregg.
0:01:54 > 0:01:57Some egg yolks in my bowl.
0:01:57 > 0:01:59- CORK POPS - Ooh!
0:01:59 > 0:02:04There we go. It's just going to give that acidity to it.
0:02:04 > 0:02:09- Is there always alcohol in sabayon? - Pretty much, yes.
0:02:09 > 0:02:15- If you were to make a sweet sabayon, there would be sugar in this as well.- That's a lovely texture.
0:02:15 > 0:02:18- That's a bit like a hollandaise. - Smell it.
0:02:18 > 0:02:20- Champagne?- Hmm!
0:02:21 > 0:02:27- It's quite an energetic little task, isn't it, Monica?- Oh, yes. Can you imagine making enough for 30 people?
0:02:27 > 0:02:30Well, I'd use an electric whisk.
0:02:30 > 0:02:34I'm going to add some whipped cream that I'm going to fold through.
0:02:34 > 0:02:37So you don't need a lot.
0:02:40 > 0:02:43OK? I'm going to flavour mine with horseradish.
0:02:43 > 0:02:46I've finely grated it into my cream.
0:02:46 > 0:02:49Now I'm going to prepare the seafood.
0:02:49 > 0:02:53I'm going to use one of these scallops. A hot pan...
0:02:53 > 0:02:55You sliced those scallops?
0:02:55 > 0:03:01Yes, I did. You don't want to cook this too much cos it's going to glaze as well in the oven.
0:03:02 > 0:03:04A little bit of butter.
0:03:05 > 0:03:07- Some shrimps.- Oh!
0:03:08 > 0:03:12And a little bit of dill. And that's it, off the heat.
0:03:12 > 0:03:16Very, very gently. OK?
0:03:20 > 0:03:25I have my sabayon here. I want to add it to the cream.
0:03:25 > 0:03:27A pinch of salt.
0:03:33 > 0:03:36And that is going under the grill.
0:03:36 > 0:03:39- How long? - It should take about a minute.
0:03:39 > 0:03:43They could clean their bench while they're waiting, ready to serve.
0:03:49 > 0:03:51There you have it, Gregg.
0:03:51 > 0:03:53I've used the sabayon to make you a seafood gratin.
0:03:54 > 0:03:56Splendid.
0:03:56 > 0:03:58Absolutely splendid.
0:04:04 > 0:04:08Light and sweet, a gentle little bit of acidity
0:04:08 > 0:04:12that matches that shellfish perfectly. Very flavoursome.
0:04:12 > 0:04:17I think this is very challenging. I'm taking it for granted they know how to cook a scallop.
0:04:17 > 0:04:19But the sabayon? That's skilful.
0:04:19 > 0:04:21Shall we get our chefs out here?
0:04:21 > 0:04:25- Let's see what they can do. - Brilliant.
0:04:27 > 0:04:32First up is 41-year-old army chef James.
0:04:32 > 0:04:39Last round, he impressed with his crab tortellini, topped with some inventive, crispy aubergine skin.
0:04:39 > 0:04:44I thrive off pressure. The stress and pressure, that's what makes me tick.
0:04:44 > 0:04:49I've been a chef for a lot of years and, hopefully, I've seen most things,
0:04:49 > 0:04:54but who knows what will be pulled out today?
0:04:54 > 0:04:59What we want you to do now is make us a savoury sabayon.
0:04:59 > 0:05:04Which you're going to use to gratinate or glaze this seafood.
0:05:04 > 0:05:07- The grill is already on. OK?- Mm-hm.
0:05:07 > 0:05:09Ten minutes. Get cracking, chef.
0:05:31 > 0:05:35Just to make sure, a sabayon to then glaze the fish.
0:05:35 > 0:05:37I've had a mental block.
0:05:39 > 0:05:42Let's go, James. Get a move on.
0:05:44 > 0:05:47Oh, this is so simple. It should be.
0:05:53 > 0:05:55Good. You're getting there.
0:05:55 > 0:05:59Oh, I don't know what all that was about.
0:06:00 > 0:06:03Right, keep a cool head. You've got time.
0:06:06 > 0:06:08You're halfway.
0:06:34 > 0:06:37Right, good.
0:06:39 > 0:06:44- That's it.- Right oh... The skin of your teeth, this one, isn't it?
0:06:48 > 0:06:52And I think you've just about done it. Just about done it.
0:06:58 > 0:07:03- How was that, James?- I just froze. My brain just wasn't turning round.
0:07:03 > 0:07:08- You had us worried for a while there.- Not as much as I had me worried, trust me!
0:07:08 > 0:07:13James, you've made us a glaze, but it's not a proper sabayon without the addition of the alcohol.
0:07:13 > 0:07:16You opened the champagne, yet you didn't use it.
0:07:16 > 0:07:20I knew what I wanted to do, but it just didn't happen.
0:07:20 > 0:07:24You did get it in the oven, but because the yolks were not cooked properly,
0:07:24 > 0:07:31it will souffle up and you get that scrambled egg texture to it once it's glazed, as you can see here.
0:07:31 > 0:07:33Sure.
0:07:33 > 0:07:38It's not what I'd expect to see if I ordered it, but I can see that it's getting there.
0:07:48 > 0:07:54What I've actually got is a thick, set egg. It's turning into an omelette.
0:07:54 > 0:07:59A sabayon, you want it very light, so it glazes golden under the grill,
0:07:59 > 0:08:03yet when you dip into it, it's still quite runny underneath.
0:08:03 > 0:08:08This is not what we have. You got flustered. The pressure really has come down on you today.
0:08:08 > 0:08:14- You could have done without the first two minutes of absolute blind panic.- Yeah, yeah, definitely.
0:08:14 > 0:08:18- James, cheers, mate. Off you go. - Thank you very much. Thanks, chef.
0:08:22 > 0:08:24I don't know what to make of him now.
0:08:26 > 0:08:28Aargh!
0:08:30 > 0:08:32My brain just froze.
0:08:32 > 0:08:35Literally, I was there and I was like...
0:08:35 > 0:08:40I just... I don't know. It was just bizarre. It's never happened before.
0:08:40 > 0:08:46It's annoying because I should have come out of that gleaming and I haven't. That's a worry.
0:08:49 > 0:08:52Next is London-based Aline.
0:08:52 > 0:08:54In the first test,
0:08:54 > 0:08:58her crab and mango tian didn't live up to expectations.
0:09:00 > 0:09:02Last time really freaked me out.
0:09:02 > 0:09:07But I'll try to relax. I'm not going to have a panic attack in there.
0:09:10 > 0:09:15What we want you to do is make us a savoury sabayon.
0:09:15 > 0:09:19Use it to gratinate or to glaze this seafood,
0:09:19 > 0:09:21using any of the ingredients here.
0:09:21 > 0:09:27- Do you know how to make a sabayon? - Yeah.- So this should be a stroll in the park for you.- I hope so.
0:09:27 > 0:09:32- You've only got ten minutes. That's the only thing.- Wow!- Off you go.
0:09:48 > 0:09:52You're halfway. You've got five minutes left, Aline.
0:10:06 > 0:10:09You've got just two and a half minutes left.
0:10:23 > 0:10:27- You've got a minute left.- Right.
0:10:43 > 0:10:45Finished.
0:10:51 > 0:10:56- Aline, how did you find that?- Hard. - Did you understand what I wanted?
0:10:56 > 0:11:01- I know what sabayon is. I just felt like I just got lost with the pressure and everything.- OK.
0:11:01 > 0:11:07- When making a sabayon, there shouldn't be any melted butter whisked through there.- Yeah.
0:11:07 > 0:11:12If I'd have ordered something with a glaze, I'd have expected it to be covered in it and then heated.
0:11:12 > 0:11:14This is sitting in a sauce.
0:11:25 > 0:11:28Aline, the hollandaise that you've made is quite salty.
0:11:28 > 0:11:35The scallop, because it's so thick, the middle is still quite raw which is not pleasant at all to eat.
0:11:35 > 0:11:39The whole dish is not working. If this had gone under the grill to gratinate,
0:11:39 > 0:11:45- it would have finished cooking that scallop.- Aline, thank you very much. Off you go.
0:11:52 > 0:11:56I've never felt so much pressure before, to be honest.
0:11:56 > 0:12:01I'm so confident about everything and that situation there, it was just hard for me to handle.
0:12:01 > 0:12:06It's really important for me to improve to stay in the competition.
0:12:13 > 0:12:1725-year-old Oli is a head chef of a Yorkshire pub.
0:12:17 > 0:12:23His first dish, an experimental fish stew topped with a crab quenelle, was a disaster.
0:12:25 > 0:12:29It is nerve-racking, people watching you, especially Monica and Gregg.
0:12:29 > 0:12:34I'm quite experienced in what I'm doing. Hopefully, it'll be something I know how to do.
0:12:36 > 0:12:38A savoury sabayon,
0:12:38 > 0:12:41and then use that sabayon
0:12:41 > 0:12:45to glaze any shellfish dish that you like.
0:12:45 > 0:12:50- Are you comfortable with a sabayon? - I don't know what it is, sorry, Gregg.
0:12:50 > 0:12:52SHE CLEARS THROAT
0:12:53 > 0:12:57- Have you made a hollandaise? - Yeah.- OK.
0:12:57 > 0:13:01We want a savoury sabayon, so sort of similar, whisking,
0:13:01 > 0:13:06- on a water bath, OK? - Yeah.- But very light.
0:13:06 > 0:13:10- Then use it to gratinate the seafood, OK?- OK.
0:13:10 > 0:13:15You've got ten minutes. Your cook's instincts will have to take over. Off you go.
0:13:18 > 0:13:20You could use a bowl if you want.
0:13:20 > 0:13:22Oh... Oh!
0:13:42 > 0:13:44Five minutes you've got left.
0:13:54 > 0:13:56Two and a half minutes left.
0:14:29 > 0:14:32Right, time up.
0:14:42 > 0:14:45- How was that, Oli?- Pretty nervous.
0:14:45 > 0:14:50You didn't know how to make a sabayon, so a sabayon skills test was always going to be hard.
0:14:50 > 0:14:56You did attempt to make one. You had the champagne in there and you were whisking away.
0:14:56 > 0:15:01This was the right process, but then you started adding the melted butter which was not needed.
0:15:01 > 0:15:05You had not whisked it enough. It was not cooked.
0:15:05 > 0:15:10You must know as a chef that you could never send that out to the restaurant.
0:15:16 > 0:15:20I can't eat that, I'm afraid, Oli. The scallop's raw.
0:15:20 > 0:15:24And in the bottom of the bowl there is a sharp, lemon, champagne,
0:15:24 > 0:15:28buttery, shrimp collection with raw shallot.
0:15:28 > 0:15:31It's pretty rough, mate.
0:15:31 > 0:15:34Oli, that's a complete write-off.
0:15:34 > 0:15:38I don't mind underdone scallops, but that really is underdone.
0:15:38 > 0:15:42Then my mouth is just awash with dill, even with the scallop.
0:15:42 > 0:15:47I can forgive you not knowing how to make a sabayon if everything else on the plate was OK.
0:15:47 > 0:15:54We've had many chefs wobble a bit at this stage because we know the skills test is very nerve-racking.
0:15:54 > 0:15:57Thank you. Off you go.
0:16:03 > 0:16:08Not knowing a sabayon is one thing. Not knowing how to cook a scallop is another.
0:16:08 > 0:16:11It were pretty tough.
0:16:13 > 0:16:15I didn't know what a sabayon was.
0:16:15 > 0:16:19And just nerves as well as anything, I think.
0:16:19 > 0:16:23I just feel like I haven't fulfilled my time here.
0:16:23 > 0:16:28I just hope I get that chance to prove what I can actually do.
0:16:37 > 0:16:41Last up is 25-year-old, junior sous-chef David
0:16:41 > 0:16:45who stood out with an excellent crab mousse and mango chilli salsa.
0:16:47 > 0:16:50I hope it's something I've already done
0:16:50 > 0:16:54and if not, hopefully, my chef's brain will kick in.
0:16:54 > 0:16:57Make us a savoury sabayon.
0:16:57 > 0:17:01- You've got just ten minutes, though. - Okey-dokey.- Off you go.
0:17:28 > 0:17:31How long do I have left?
0:17:31 > 0:17:34- You've got about six minutes left. - Six minutes left.
0:17:52 > 0:17:55You've got a minute left.
0:18:17 > 0:18:19- All done?- Yeah.
0:18:23 > 0:18:26I'm a bit annoyed that I didn't use the champagne.
0:18:26 > 0:18:29It's a shame. Otherwise, it would have been perfect.
0:18:29 > 0:18:36You've cooked the egg yolks. Adding that champagne, it would have been just right. You could've glazed it.
0:18:45 > 0:18:51You've got some really nice things. I like the raw scallop underneath with lemon juice and dill.
0:18:51 > 0:18:54And I love the crispy texture you've got on top of your scallop.
0:18:54 > 0:19:01Had you added champagne, it would have given it a much lighter texture and it would have gratinated nicely.
0:19:01 > 0:19:04- Yeah.- Not bad. Go on, off you go.
0:19:07 > 0:19:09I like him.
0:19:10 > 0:19:13He needs to listen.
0:19:18 > 0:19:21Overall, there was good comments.
0:19:21 > 0:19:23It's just two little hiccups.
0:19:23 > 0:19:26I think I'll be dreaming about that champagne.
0:19:26 > 0:19:31I kept looking at it. That's why I'm kicking myself.
0:19:31 > 0:19:37Are you surprised that not one of them actually knew how to make a sabayon properly?
0:19:37 > 0:19:40I am surprised. Really surprised.
0:19:42 > 0:19:49If these chefs are not going to pay attention to the classics, they have got some serious, serious issues.
0:19:59 > 0:20:05For this classic recipe, I am cooking a petit pate de porc des Cevennes.
0:20:06 > 0:20:11That is a pork pie with chestnuts and apple,
0:20:11 > 0:20:16served with a few salad leaves and a traditional English salad cream.
0:20:17 > 0:20:21And it's something that I simply adore cooking and eating.
0:20:21 > 0:20:24The first job is to chop up the onions...
0:20:26 > 0:20:30..that we'll cook quickly, and some garlic.
0:20:31 > 0:20:34It is important to sweat off the onion and the garlic
0:20:34 > 0:20:37and not to put it in raw to the mix.
0:20:37 > 0:20:41If you do, it just... it's too harsh.
0:20:41 > 0:20:44And thyme. Hmm!
0:20:44 > 0:20:48It's cooked. I want it to cool down.
0:20:48 > 0:20:51It's not got any colour and that's very important.
0:20:51 > 0:20:56Now for the mixture for the actual filling of this pork pie.
0:20:56 > 0:21:02There's some cooked ham which is going to add that real pork flavour.
0:21:02 > 0:21:07Smoked bacon. This is the one we have to be very careful on.
0:21:07 > 0:21:11Not too much. You just want a little hint of smokiness in there.
0:21:11 > 0:21:16And then raw shoulder. That's going to give a little bit of fat.
0:21:16 > 0:21:21We need the combination of all three and then we mince it down.
0:21:31 > 0:21:36It smells lovely. It smells beautiful. To this, I add an egg
0:21:36 > 0:21:39and really mix it up together.
0:21:39 > 0:21:43The egg is going to hold it all together and bind this pie.
0:21:43 > 0:21:49Now's the time to add the sweated off onion, thyme and garlic. It has to be cold when you mix it in.
0:21:49 > 0:21:53If you don't mix it in cold, the fat is going to melt
0:21:53 > 0:21:57and it's just not going to hold itself, it's not going to be nice.
0:21:57 > 0:21:59Now we can assemble the pie.
0:22:00 > 0:22:03Puff pastry...
0:22:08 > 0:22:13A pork pie isn't traditionally made with puff pastry, but these are no ordinary pork pies.
0:22:15 > 0:22:20Chestnuts go in whole because I want to see them when I cut into the pork pie.
0:22:21 > 0:22:24Then a little bit more meat.
0:22:25 > 0:22:28Finally, some apple.
0:22:41 > 0:22:43Then I fold the edges over.
0:22:44 > 0:22:47This is the ideal shape and size.
0:22:48 > 0:22:53Very important is to egg-wash, so that we get a lovely golden colour.
0:22:53 > 0:22:56And then decoration.
0:22:58 > 0:23:04This is the traditional way of decorating a pithivier, which is an almond cake in puff pastry,
0:23:04 > 0:23:07but I think it looks equally nice on a pork pie.
0:23:07 > 0:23:09Now, in the oven...
0:23:11 > 0:23:16To make the salad cream, it's sugar,
0:23:16 > 0:23:18mustard powder,
0:23:18 > 0:23:22malt vinegar and a bit of salt.
0:23:23 > 0:23:26A bit of pepper.
0:23:26 > 0:23:28And cream.
0:23:28 > 0:23:33This is a long way away from the salad cream that you buy in a supermarket.
0:23:35 > 0:23:38That's looking lovely. Time to plate up.
0:23:38 > 0:23:40Salad cream...
0:23:43 > 0:23:47Then just a few drops on the leaves themselves.
0:23:53 > 0:23:57And there you have it - le petit pate de porc des Cevennes.
0:23:58 > 0:24:01Oh, that is beautiful.
0:24:02 > 0:24:04A pork pie with chestnuts and apple,
0:24:04 > 0:24:08a few dressed leaves in a salad cream.
0:24:09 > 0:24:12This is a pork pie with style,
0:24:12 > 0:24:19but everything has to be executed perfectly for it to be a triumph.
0:24:34 > 0:24:37Welcome back.
0:24:37 > 0:24:40You've had your chance to cook for Monica.
0:24:41 > 0:24:43But I've yet to see you cook.
0:24:45 > 0:24:47Your chance to impress me.
0:24:49 > 0:24:53For my classic recipe, I want you to cook a petit pate des Cevennes.
0:24:57 > 0:24:59I have given you a basic recipe.
0:25:00 > 0:25:03A list of ingredients. No more.
0:25:03 > 0:25:06You should be able to get your head around it.
0:25:08 > 0:25:13You have one hour to cook this great classic dish. Off you go.
0:25:26 > 0:25:30I don't think I've shown the best of my abilities yet.
0:25:30 > 0:25:33Nerves have been really bad, to be honest.
0:25:33 > 0:25:37I've got to just really go at it now. I'm just going to give it 100%.
0:25:37 > 0:25:40- Hi, Oli.- Hi, chef.
0:25:40 > 0:25:45- Pork pie - it's easy, isn't it?- It's been a long time, but I've made one.
0:25:45 > 0:25:47What's your background, Oli?
0:25:47 > 0:25:53When I left school, my dad had a pub, I got thrown in the kitchen with my brother, doing gammon and eggs,
0:25:53 > 0:25:57stuff like that, then it developed from there, really.
0:25:57 > 0:26:01I'm now doing my own thing in a pub, going for high-end gastro food.
0:26:01 > 0:26:07- What position are you holding down? - Head chef.- Head chef?- Yeah. - Ambitious?- Really ambitious.
0:26:07 > 0:26:12Hopefully, getting a few awards in the pub, a few rosettes maybe further down the line.
0:26:12 > 0:26:15- Oli, excellent. Thank you. - Thank you.
0:26:18 > 0:26:23Oli has rolled out the puff pastry very, very thick.
0:26:23 > 0:26:27That means that we're going to have a very soggy pastry.
0:26:30 > 0:26:36He's put some mustard powder in the pork pie filling when the mustard powder was for the salad cream.
0:26:39 > 0:26:44I think Oli just needs to calm down and read the recipe properly.
0:26:48 > 0:26:5220 minutes gone, guys.
0:26:59 > 0:27:03I wouldn't say I've shown my full potential yet.
0:27:04 > 0:27:08I hope I can show Michel what I'm capable of doing.
0:27:10 > 0:27:15- David, are you classically trained? - I've done a couple of years in college,
0:27:15 > 0:27:20- so, yeah, I could say I'm classically trained.- Where are you working now?
0:27:20 > 0:27:23I'm in Reading at the moment. It's a one-star.
0:27:23 > 0:27:27- It's fine dining.- You're working in a Michelin-starred establishment.
0:27:27 > 0:27:29How did you come into this industry?
0:27:29 > 0:27:32I wasn't doing that well in school.
0:27:32 > 0:27:35I had a good relationship with one of my teachers.
0:27:35 > 0:27:41- He asked me what I wanted to do. I said I enjoyed cooking. I've done the courses.- Brilliant.
0:27:41 > 0:27:47- I really enjoyed it.- That's fantastic that somebody could point you in the right direction.- Thank you, chef.
0:27:47 > 0:27:49- Thank you.- Thank you.
0:27:52 > 0:27:56I like that steely look that David's got.
0:27:56 > 0:28:00He's extremely calm and collected and focused.
0:28:00 > 0:28:04I just hope he can deliver a beautiful pork pie.
0:28:15 > 0:28:18To cook for Michel Roux Junior is just amazing.
0:28:18 > 0:28:20Daunting as well.
0:28:22 > 0:28:28Today, I've really got to make sure I go in there and nail it to the best of my ability.
0:28:31 > 0:28:35- James, are you happy?- Yes, chef, I am happy at the moment, yeah.
0:28:35 > 0:28:38- So you understand the recipe? - I think so, yeah.
0:28:38 > 0:28:41- I've done sort of like a pithivier. - A pithivier.
0:28:41 > 0:28:44Like a pork pie pithivier.
0:28:44 > 0:28:48That's a real French classic. Are you classically trained?
0:28:48 > 0:28:53Yeah, college when I was 16. I did just under three years at college.
0:28:53 > 0:28:58- That was only a few years ago(!) - 24 years ago now, chef, so I've been in it a long time, yeah.
0:28:58 > 0:29:03- Yes. Why MasterChef?- I'm 41 now. I love a challenge, I'm competitive,
0:29:03 > 0:29:09so I want to compete and give the young ones a bit of a run for their money, try and keep up with them.
0:29:09 > 0:29:15- I don't know about keep up with them. I reckon we're the leaders of the pack.- Sounds good to me.- Good.
0:29:21 > 0:29:25I've got very high expectations for James's pork pie.
0:29:25 > 0:29:31He's decorating that pie in exactly the same way that I did it, so I'm hoping it will look really good.
0:29:33 > 0:29:34Oh!
0:29:51 > 0:29:54I worked with French cuisine for...
0:29:54 > 0:29:56for two or three years.
0:29:58 > 0:30:01So I think I can do well in the classic test.
0:30:06 > 0:30:08- Hi, Aline.- Hi, chef.
0:30:08 > 0:30:10- Where are you from?- I'm Brazilian.
0:30:10 > 0:30:14- Do you have pork pies in Brazil? - No, we don't.- No?- No.
0:30:14 > 0:30:18You looked a bit confused at first and I notice you've made three pies.
0:30:18 > 0:30:24- To make sure one of them is going to be the right one.- You'll pick the best one?- Yes, I will.
0:30:24 > 0:30:26Cheers.
0:30:26 > 0:30:31I gave the chefs a little bowl to give them an idea of the shape I wanted this pork pie to be.
0:30:32 > 0:30:38So I just hope that she realises that and she gives me the round one and not the sausage roll one.
0:30:48 > 0:30:51Three minutes.
0:31:08 > 0:31:12That's it. Finished. Time's up.
0:31:18 > 0:31:23For my classic recipe, I asked you to cook a petit pate des Cevennes.
0:31:23 > 0:31:28The pork pie should be round and dome-like, beautifully scored.
0:31:29 > 0:31:34It should be crisp on the outside and lovely and cooked, but moist on the inside.
0:31:37 > 0:31:39First up, Oli.
0:31:52 > 0:31:55- Did you score this? Did you...? - Yeah, I did, chef.
0:31:55 > 0:32:00Because it doesn't look as if there's a nice pattern on the pie.
0:32:00 > 0:32:06I like the fact that you've given me a few extra garnishes, but visually, the pie should be the star.
0:32:06 > 0:32:09It should be beautifully decorated, which this is not.
0:32:21 > 0:32:27The puff pastry is cooked all the way through. It's lovely and crispy, the way it should be.
0:32:27 > 0:32:33I purposefully didn't give you chefs a recipe with the weights and measures.
0:32:33 > 0:32:39It was up to you as chefs to judge how much fat to use. You have not used quite enough.
0:32:41 > 0:32:44The filling is a bit dry.
0:32:46 > 0:32:49Your salad cream is lacking mustard.
0:32:50 > 0:32:53Salad cream should be quite pokey, quite strong.
0:32:54 > 0:32:56Not a bad effort, though, Oli.
0:32:56 > 0:32:59- But room for improvement.- Yes, chef.
0:33:10 > 0:33:13It was a bit intimidating cooking for Michel.
0:33:13 > 0:33:20I was pleased with what I put up, but I just need to make sure I get it spot-on for this next round.
0:33:33 > 0:33:37The pie is round, but it could be a little bit higher.
0:33:37 > 0:33:42I like the crimping on the edges and it has got that touch of elegance I'm looking for.
0:33:42 > 0:33:45- It looks good. I like it.- Thank you.
0:33:55 > 0:33:59The puff pastry is golden, it's flaky, it's cooked all the way through.
0:33:59 > 0:34:03The stuffing is very moist. The seasoning is good.
0:34:03 > 0:34:08The salad is lovely and I like the addition of the little lardons and the chestnuts.
0:34:08 > 0:34:13And the salad cream is delicious. Bang on!
0:34:13 > 0:34:17- You've got a bit of a smile on your face.- Yeah, I'm happy.
0:34:17 > 0:34:20- So you should be, David. Thank you.- Thank you.
0:34:26 > 0:34:29Getting praised by Michel is really good,
0:34:29 > 0:34:33mainly with the sour cream because he said that's how he likes it.
0:34:33 > 0:34:36Yeah, overall, really, really pleased.
0:34:51 > 0:34:56I like your presentation, but there is one thing. It's not round.
0:34:56 > 0:34:58- I tried to make different...- OK.
0:34:58 > 0:35:02You've decorated the little sausage roll with three little slashes,
0:35:02 > 0:35:06but it's not as elaborate or as fine as I would have liked.
0:35:06 > 0:35:09The presentation of the salad is really neat
0:35:09 > 0:35:16and I like the fact that you've caramelised some apple as an added garnish, which wasn't asked for.
0:35:26 > 0:35:29The puff pastry is cooked all the way through.
0:35:29 > 0:35:32The stuffing itself, there's not enough of it.
0:35:32 > 0:35:37It could have had a bit more apple and a bit more chestnuts.
0:35:37 > 0:35:43The salad leaves are well seasoned, but the salad cream is not strong enough, not quite mustardy enough.
0:35:43 > 0:35:47I like the way you present your food,
0:35:47 > 0:35:52- but it's not what I was looking for in as much as it's the wrong shape. - OK.
0:35:53 > 0:35:56- All is not lost. Definitely. - Thank you.
0:36:03 > 0:36:05I wasn't perfect, but I'm pleased.
0:36:05 > 0:36:11I think I managed to cook better and show a bit more skills than those other two rounds.
0:36:23 > 0:36:25First off, James,
0:36:25 > 0:36:30I saw you decorating the little pie earlier on and it brought a smile to my face
0:36:30 > 0:36:33because it was scored like a pithivier,
0:36:33 > 0:36:40but the mistake you made was that you scored your pie and then egg-washed, hence we can't see it.
0:36:40 > 0:36:42Such a shame.
0:36:42 > 0:36:44Yeah.
0:36:49 > 0:36:53The pastry is brown, cooked all the way through.
0:36:53 > 0:36:58The filling inside is moist. It has the right amount of apple and chestnut
0:36:58 > 0:37:02and the right amount of the smoked ham as well,
0:37:02 > 0:37:07so the balance of flavour and texture is just right.
0:37:08 > 0:37:11I really enjoyed that. Very, very nice.
0:37:11 > 0:37:17You've added little lardons and pieces of chestnut and apple to the salad, which is a welcome addition.
0:37:17 > 0:37:22The salad cream is the right consistency, but it's lacking in oomph.
0:37:22 > 0:37:27It's lacking in fiery, mustard flavour and acidity and sweetness.
0:37:27 > 0:37:30A bit of a mixed plate here. Some highs and lows.
0:37:32 > 0:37:35- Good. Thank you, James. - Thank you, chef.
0:37:41 > 0:37:43I had great comments about the pie.
0:37:43 > 0:37:49He said it was almost perfect, bar the scoring, so, yeah, really pleased with the way it went.
0:37:55 > 0:38:02Part two of this classic recipe test is your own interpretation of a great classic,
0:38:02 > 0:38:06a dish that shows to me that you deserve to be here.
0:38:06 > 0:38:10One of you will be leaving us.
0:38:10 > 0:38:12One hour. Off you go.
0:38:27 > 0:38:31I like what I see in James. He's got a lot of experience.
0:38:31 > 0:38:34And I'm expecting a great dish.
0:38:39 > 0:38:42There are risks. I've got to work really methodically.
0:38:42 > 0:38:47As long as I execute everything how it's meant to be, it should carry me through OK.
0:38:51 > 0:38:57- James, lots and lots of ingredients here. What are you doing?- I'm doing a sort of roast chicken dinner.
0:38:57 > 0:39:01I like the sound of that. It's definitely a classic.
0:39:01 > 0:39:04It reminds me of my childhood, certainly, my mother,
0:39:04 > 0:39:07trying to bring different techniques such as a ballotine.
0:39:07 > 0:39:14- You're making a little ballotine with sausage meat and the leg meat. - Yeah.- Lots of different vegetables.
0:39:14 > 0:39:16You have got a heck of a lot going on.
0:39:16 > 0:39:20- It's all up to you now, James. - Thank you, chef.
0:39:27 > 0:39:30James wanted to showcase lots and lots of technique.
0:39:30 > 0:39:35He's certainly got to now because he has got 101 things going on on his bench.
0:39:35 > 0:39:39I just hope he gets it all done on time.
0:39:40 > 0:39:41Right...
0:39:50 > 0:39:5320 minutes gone already, guys.
0:40:00 > 0:40:02Aline's got a lot to prove
0:40:02 > 0:40:05because there were mistakes on her plate.
0:40:05 > 0:40:08It did look very elegant.
0:40:08 > 0:40:14But elegance on a plate is not enough to get you through. You have to back it up with everything else.
0:40:16 > 0:40:21I chose my classic dish because I thought it was something I can impress with.
0:40:28 > 0:40:32I will feel "yes!" if Michel compliments my dish today.
0:40:34 > 0:40:38Aline, what classical dish are you cooking?
0:40:38 > 0:40:41I'm doing my version of chicken chasseur
0:40:41 > 0:40:47with a stuffed mushroom chicken breast wrapped in pancetta
0:40:47 > 0:40:51and carbonara tortelloni to go with...
0:40:51 > 0:40:53It's my own twist.
0:40:53 > 0:40:58- You have got a lot of work to do. - Yes, I just have to push myself a bit.
0:40:58 > 0:41:00I can't wait to taste this.
0:41:04 > 0:41:09A classic chicken chasseur is like a pot-roast chicken with a sauce.
0:41:10 > 0:41:14Aline is making a ballotine and filling it with the mushrooms.
0:41:16 > 0:41:22And making a tortellini stuffed with a carbonara flavour, so it's interesting.
0:41:29 > 0:41:3130 minutes gone.
0:41:40 > 0:41:43I like what I see in David. It shows a good palate.
0:41:43 > 0:41:47I just want to see David carry on cooking as he is now.
0:41:50 > 0:41:55The classic dish I've come up with has got something to do with my background.
0:41:58 > 0:42:03It's seasonal, it's fresh, it's vibrant,
0:42:03 > 0:42:05and hopefully, a pleasure to eat.
0:42:08 > 0:42:10David, what are you cooking for me?
0:42:10 > 0:42:17I'm doing a gazpacho with lobster tail, chorizo and a nicely dressed tomato salad and a bit of cucumber.
0:42:17 > 0:42:19- Why this dish?- Originally, Spanish,
0:42:19 > 0:42:24so it's something that I was born sort of eating
0:42:24 > 0:42:27and I really enjoy it. It's nice, fresh...
0:42:27 > 0:42:32- It's good flavours.- Yeah. Were you brought up in Spain? - Yeah, Barcelona.
0:42:32 > 0:42:39- I lived there ten years, then moved to England. I've been here 16 years. - I'm looking forward to this.- Thanks.
0:42:41 > 0:42:47I love the idea of David's dish. He is doing a gazpacho with a difference.
0:42:47 > 0:42:52I think he's actually making a clear tomato soup with lobster.
0:42:53 > 0:42:57Every element of this soup is far more complex
0:42:57 > 0:43:01than just a gazpacho that you would find in the back streets of Barcelona.
0:43:15 > 0:43:17Oli has got issues with his nerves.
0:43:17 > 0:43:22If you can't control your nerves as a chef, the cooking will suffer.
0:43:27 > 0:43:32There's a lot of risk in this dish because there's a lot of elements to put on there.
0:43:32 > 0:43:35The worst-case scenario would be running out of time.
0:43:37 > 0:43:40Right, Oli, what have we got here?
0:43:40 > 0:43:45I'm going to do you a honey-glazed duck breast with parsnips three ways,
0:43:45 > 0:43:52glazed parsnips in honey, parsnip crisps, a parsnip and vanilla puree, and a red wine jus to finish it off.
0:43:52 > 0:43:57- That sounds terribly sweet. - Hopefully, the red wine jus complements it all.
0:43:57 > 0:44:02- OK, so you've got a really strong red wine sauce to balance it out? - Yeah.- Good.
0:44:02 > 0:44:07You seem to have taken a deep breath, a step back and calmed down a bit.
0:44:07 > 0:44:11In the last couple of rounds, my nerves have got a bit too much.
0:44:11 > 0:44:17I need to concentrate and make sure every element of this dish is spot-on, otherwise I'm going home.
0:44:17 > 0:44:23- Forget the first couple of rounds. - Yeah.- That's better. You've got a big smile on your face. I like that.
0:44:23 > 0:44:26Oli's dish really is sweet-and-sour duck.
0:44:26 > 0:44:31There are really only two ingredients on the plate - parsnip and duck.
0:44:31 > 0:44:32Hmm...
0:44:44 > 0:44:48It is the five-minute countdown now, yes?
0:44:52 > 0:44:57This could be the last time you are cooking in MasterChef.
0:45:10 > 0:45:13Time's up, guys. That's it, finished. Well done.
0:45:21 > 0:45:25James has made his version of a roast dinner
0:45:25 > 0:45:31with pan-roasted chicken breast and chicken thigh ballotines stuffed with bacon,
0:45:31 > 0:45:36fondant potato, a selection of vegetables and a chicken gravy.
0:45:41 > 0:45:45You've given me a very beautiful plate of food.
0:46:00 > 0:46:03I really like the little ballotine. It's well-cooked.
0:46:03 > 0:46:07It's got crispy skin and that sausage meat really is nice.
0:46:07 > 0:46:11The supreme is very moist. It's not been overcooked which is perfect.
0:46:11 > 0:46:16The vegetables are all very well prepared. They're fresh, they're vibrant. Very good.
0:46:16 > 0:46:23The jus lie or gravy, which is a thickened roasting juice, is...
0:46:24 > 0:46:28..really nice. I like your cooking, James. I really do.
0:46:28 > 0:46:35You've presented a very beautiful plate of food, a delicate, light touch, and some classic techniques.
0:46:35 > 0:46:40- Well done, James.- I'm chuffed, really chuffed. Thanks, chef.
0:46:41 > 0:46:47He liked the presentation. He liked the flavours. I'm very happy with Michel's comments.
0:46:51 > 0:46:56Oli has made honey-glazed duck breast and parsnip served three ways -
0:46:56 > 0:46:59star anise-glazed parsnips,
0:46:59 > 0:47:02vanilla parsnip puree
0:47:02 > 0:47:04and parsnip crisps,
0:47:04 > 0:47:07served with a red wine jus.
0:47:22 > 0:47:27I love the parsnip crisps. Lovely and sweet and they add a texture to this dish.
0:47:27 > 0:47:30Sweet things normally work very well with duck,
0:47:30 > 0:47:34but your parsnip mash with vanilla is almost like a dessert.
0:47:34 > 0:47:39I'm sure most people blindfolded tasting that would go, "Oh, creme brulee!"
0:47:41 > 0:47:43It's just... It's bizarre.
0:47:43 > 0:47:50The duck, however good it tastes, because it does taste good, it's been well seasoned, is overcooked.
0:47:50 > 0:47:51Yeah.
0:47:51 > 0:47:55The sauce is not reduced enough
0:47:55 > 0:47:59and it's not doing the job that it should be doing
0:47:59 > 0:48:01to balance this dish.
0:48:01 > 0:48:07In theory, a great idea. In practice, you've made a couple of mistakes here.
0:48:09 > 0:48:14I think I've done my best today. I had some good, positive comments.
0:48:14 > 0:48:18Again just little errors which I need to focus on, really, a bit more.
0:48:20 > 0:48:25Aline has cooked mushroom-stuffed chicken breast wrapped in pancetta
0:48:25 > 0:48:28and a carbonara-filled tortellini
0:48:28 > 0:48:31in a chicken chasseur sauce.
0:48:33 > 0:48:37- First off, I really like this plate. - That's good.- Beautiful colours.
0:48:53 > 0:48:56The chicken supreme, nice and moist,
0:48:56 > 0:49:00crispy on the outside, salty from that ham which is really nice.
0:49:00 > 0:49:03The mushroom going through it, very good.
0:49:03 > 0:49:09The sauce chasseur, mushroom flavour coming through, is lacking a little bit of acidity.
0:49:09 > 0:49:15A little bit more white wine in there or a dash of vinegar would have just lifted it up.
0:49:15 > 0:49:17Your pasta is very tough.
0:49:19 > 0:49:21It's quite chewy, not that pleasant.
0:49:21 > 0:49:24The filling inside I really like,
0:49:24 > 0:49:27that carbonara filling that you call it.
0:49:27 > 0:49:29A lot of work has gone into this.
0:49:29 > 0:49:35Nonetheless, there are elements here, especially in the pasta, which are not right.
0:49:35 > 0:49:39It's a shame the pasta didn't work, but I can do better.
0:49:39 > 0:49:41I hope so.
0:49:41 > 0:49:43Thank you.
0:49:44 > 0:49:48I always do pasta, but today, I didn't get it right.
0:49:48 > 0:49:52That's a shame. That's why I feel a little bit disappointed.
0:49:56 > 0:49:59David's made a gazpacho-inspired dish -
0:49:59 > 0:50:01tail of lobster with chorizo
0:50:01 > 0:50:04and a tomato and cucumber salad
0:50:04 > 0:50:06with a clear tomato soup.
0:50:07 > 0:50:11First off, David, it's really very, very pretty.
0:50:11 > 0:50:14You could look at it and taste it.
0:50:15 > 0:50:18- Magnificent.- Thank you.
0:50:30 > 0:50:32You call this a gazpacho.
0:50:32 > 0:50:35It may have the base flavours of a gazpacho,
0:50:35 > 0:50:40but it certainly isn't a gazpacho that you would recognise.
0:50:40 > 0:50:44It's intense tomato water that's been seasoned with the chilli.
0:50:44 > 0:50:49It's really, really rich and intense, yet light and delicate.
0:50:49 > 0:50:54The lobster is beautifully cooked and the chorizo is there too.
0:50:54 > 0:50:57This is high-end cooking. It is.
0:51:00 > 0:51:02- Good, David. Thank you. - Thank you, chef.
0:51:05 > 0:51:07I'm really happy that he enjoyed it.
0:51:07 > 0:51:11The good comments just give me a little boost.
0:51:16 > 0:51:22I've really enjoyed that. Thank you, chefs. Some very good food, good cooking, good skills on show.
0:51:24 > 0:51:27There were errors, however.
0:51:27 > 0:51:31I'll be joined by Monica to help me make a decision
0:51:31 > 0:51:34because one of you will be leaving us.
0:51:35 > 0:51:37Off you go.
0:51:50 > 0:51:54For me, there was one stand-out chef today and that was David.
0:51:55 > 0:52:00His classic, he made a gazpacho, he called it, of lobster and cucumber.
0:52:00 > 0:52:03It really was beautiful to the eye.
0:52:03 > 0:52:06It showed class. He's a good chef.
0:52:06 > 0:52:09David really stood out in the first round.
0:52:09 > 0:52:14He presented a crab mousse, really well seasoned, lots of flavour.
0:52:14 > 0:52:19My skills test was to make a savoury sabayon and he didn't use the champagne.
0:52:19 > 0:52:26It was more a hollandaise than an actual sabayon, but, you know, I think he gave it a good shot.
0:52:26 > 0:52:30David is a shoo-in for the next round. I want to see him cook again.
0:52:30 > 0:52:35I hope I do stand out and, hopefully, I can keep doing what I'm doing.
0:52:35 > 0:52:42James really impressed in the first round. It was a great ravioli dish that he made.
0:52:42 > 0:52:45But the skills test, he froze.
0:52:47 > 0:52:53- I've had a mental block.- It was one of the scariest things I've seen, but then he clicked and carried on.
0:52:53 > 0:52:59In my classic test, he took his pork pie and he scored it like you would a pithivier,
0:52:59 > 0:53:05but then he egg-washed it and cooked it, so you couldn't see all that lovely work he did.
0:53:05 > 0:53:11The idea was there, the knowledge was there. In the second round, he knew exactly what he was doing.
0:53:11 > 0:53:17And he dished up a plate which had style. This was proper, really elegant cooking.
0:53:17 > 0:53:21I think we've got enough there to warrant seeing him cook again.
0:53:21 > 0:53:24I'd definitely like to see James cook again.
0:53:24 > 0:53:26I'm pleased with what I produced.
0:53:26 > 0:53:30I just want to continue progressing through the competition.
0:53:30 > 0:53:32That leaves us with Aline and Oli.
0:53:34 > 0:53:35Whoa!
0:53:35 > 0:53:39Aline, in my classic test, made three pork pies.
0:53:39 > 0:53:42She made two like a sausage roll and then a round one.
0:53:42 > 0:53:47The round one wasn't cooked enough, so she served me a sausage roll one.
0:53:47 > 0:53:52It had too much pastry and not enough filling, but it was beautifully presented.
0:53:53 > 0:53:58And then in her classic, she made a dish of Italy meets France.
0:53:58 > 0:54:03It was a plate of food that immediately was pleasing to the eye.
0:54:03 > 0:54:06A couple of errors, though.
0:54:06 > 0:54:12Aline is that chef that promises so much when you look at her food and it just doesn't quite deliver.
0:54:12 > 0:54:15With me, actually, it's something along the same lines.
0:54:15 > 0:54:21You look at the plate, it looks lovely, yet it doesn't really deliver.
0:54:21 > 0:54:27And when it came to her skills test, she made a hollandaise.
0:54:27 > 0:54:30The scallops she cooked were very raw on the inside.
0:54:30 > 0:54:33It was not a good skills test.
0:54:34 > 0:54:40If I get through today, I will practise my dish until I get it right and no mistakes next time.
0:54:41 > 0:54:43Let's talk about Oli.
0:54:43 > 0:54:49In the invention test, Oli made a seafood-style soup using the brown crab meat.
0:54:51 > 0:54:54It was one of the most horrible things I'd seen in a long time.
0:54:56 > 0:55:01On the skills test, he was so nervous, unfortunately.
0:55:01 > 0:55:05He attempted to make the sabayon, but he added the champagne at the end,
0:55:05 > 0:55:08so it was very raw, very sharp.
0:55:08 > 0:55:13In my classic test, the pork pie lacked in seasoning and it was very, very dry.
0:55:13 > 0:55:18Thankfully, in the second round, when he was cooking his classic recipe,
0:55:18 > 0:55:21he was far less nervous, but there were mistakes.
0:55:21 > 0:55:23The duck was overcooked,
0:55:23 > 0:55:28the vanilla in the parsnip puree was never going to work and the sauce was just too thin.
0:55:28 > 0:55:35I don't think I've cooked my best here, but I'd just be gutted if I went home now, to be honest.
0:55:37 > 0:55:40We have to make a decision.
0:55:40 > 0:55:43Do we take a young chef who's affected by nerves
0:55:43 > 0:55:47and doesn't deliver to the full potential because of that?
0:55:47 > 0:55:53Or do we take a chef that plates up food that has a certain style and elegance,
0:55:53 > 0:55:55but doesn't deliver?
0:56:07 > 0:56:10Well done, chefs.
0:56:10 > 0:56:12There was some good cooking today.
0:56:13 > 0:56:15But we have come to a decision.
0:56:23 > 0:56:26The chef that is leaving us today is...
0:56:31 > 0:56:33..Oli.
0:56:44 > 0:56:49I am a bit gutted to go out so early. I don't think that I have cooked my best at all.
0:56:52 > 0:56:54And there were some good chefs there.
0:56:56 > 0:57:00- Well done, guys - quarter-finalists! - Happy days.
0:57:02 > 0:57:07I'm really excited and I'm really proud of myself, to be honest.
0:57:08 > 0:57:11I put my heart in that dish and it paid off.
0:57:11 > 0:57:14It's been a good day.
0:57:14 > 0:57:20I'm really chuffed. I really want to progress now and, hopefully, I'll be there all the way to the end.
0:57:28 > 0:57:34Tomorrow night, the remaining four return to impress Monica and Gregg...
0:57:34 > 0:57:36I'm impressed with that, mate.
0:57:38 > 0:57:40I thought you worked with bread.
0:57:40 > 0:57:42We've got a bit of a monster there.
0:57:43 > 0:57:48..before facing Michel Roux Junior for the first time.
0:57:48 > 0:57:51Chef's hat off to you, mate.
0:57:51 > 0:57:54At the end, one of them will be going home.
0:58:24 > 0:58:27Subtitles by Red Bee Media Ltd