0:00:02 > 0:00:07'These eight chefs want to become Professional MasterChef champion.
0:00:09 > 0:00:12'They've been split into two groups.
0:00:12 > 0:00:17'Today, the second four have to prove they're good enough to make it through.'
0:00:17 > 0:00:21This could be the last chance to impress, but I'm confident.
0:00:21 > 0:00:24Seeing the competition really makes you want to step it up
0:00:24 > 0:00:27and do your absolute best every single time.
0:00:27 > 0:00:32I'm not focusing on anyone else. If I do my best I'll be happy.
0:00:32 > 0:00:35Right now, I'm kind of just quite anxious
0:00:35 > 0:00:38and nervous about what's waiting round that corner.
0:00:39 > 0:00:44'First, they will face Monica's infamous skills test.'
0:00:44 > 0:00:47I thought you worked with bread.
0:00:47 > 0:00:50Got a bit of a monster there now.
0:00:51 > 0:00:55'Then, they finally get to face Michel Roux Jr
0:00:55 > 0:00:58'and his classics challenge.'
0:00:58 > 0:01:01Very good attempt.
0:01:01 > 0:01:05'At the end of today, one of them will be sent home.'
0:01:11 > 0:01:14This is the skills test. What do you want them to do?
0:01:14 > 0:01:18I'd like them to use this wonderful bread dough
0:01:18 > 0:01:21to shape us different types of bread.
0:01:21 > 0:01:26So, bread rolls, baguette and a four-plait.
0:01:26 > 0:01:28- How long are you going to give them? - Ten minutes.
0:01:28 > 0:01:33- It's easy. They've only got to shape dough.- Too easy, you think?
0:01:33 > 0:01:37- Show me how.- Little bit of flour.
0:01:37 > 0:01:39Not too much on here.
0:01:40 > 0:01:44The bread is aerated now so the last thing you want them doing
0:01:44 > 0:01:47is knocking too much of this air out of the dough.
0:01:47 > 0:01:51Fold the bread over to the centre.
0:01:52 > 0:01:54- Gently push it in.- Why?
0:01:54 > 0:01:59It gives it a bit of strength. This part is the backbone of your bread.
0:01:59 > 0:02:02I'm going to divide it. I want a few bread rolls.
0:02:02 > 0:02:10So I'm going to save half of it for the plait, to the side.
0:02:10 > 0:02:13You want to get them uniform size.
0:02:17 > 0:02:21Your typical way that chefs do it, you normally take it with your hand
0:02:21 > 0:02:24and not too much flour.
0:02:24 > 0:02:27It's not a round motion. It's almost a side to side.
0:02:27 > 0:02:31This is what you want. Just like that.
0:02:35 > 0:02:39If the chef revolves his hand like you did, he knows what he's doing.
0:02:39 > 0:02:44Pretty much. You'll be more impressed if you see them doing two at a time.
0:02:44 > 0:02:51For the baguette, all you want to do is pull as you roll.
0:02:51 > 0:02:53Not too much flour.
0:02:53 > 0:02:57You're putting pressure on the ends to taper off.
0:03:01 > 0:03:04So the last lot we're going to do is the plait.
0:03:05 > 0:03:08Want to roll a sausage, Gregg?
0:03:10 > 0:03:14Mine's not rolling out! Mine's not getting any thinner!
0:03:14 > 0:03:17- Put a bit more pressure on it. - Not that easy, is it?
0:03:17 > 0:03:20- It really isn't that easy.- Look.
0:03:20 > 0:03:23- Out and back in.- Oh, yeah.
0:03:27 > 0:03:31OK, that's enough. Thanks, Gregg.
0:03:31 > 0:03:33MONICA LAUGHS
0:03:37 > 0:03:40Four-plait - one, two, three...
0:03:46 > 0:03:50One, two, three.
0:03:51 > 0:03:54- Would you like a turn? - No, no, no! It's OK.
0:04:01 > 0:04:04Then just taper off at the end.
0:04:07 > 0:04:09That's amazing! That's brilliant.
0:04:09 > 0:04:13So there we have it, Gregg, three types of bread shapes.
0:04:13 > 0:04:17Your bread rolls, small baguette and a plait.
0:04:17 > 0:04:22- Wonderful test! Love it! - I'm looking forward to this.
0:04:26 > 0:04:31'First up is James, who works as a cookery teacher in Belfast.
0:04:32 > 0:04:35'In the first round, he impressed
0:04:35 > 0:04:38'with his crab, potato and aubergine canapes.'
0:04:38 > 0:04:44I have to get up in front of a classroom full of 16-year-olds and demonstrate skills.
0:04:44 > 0:04:46I'm hoping that will serve me well.
0:04:50 > 0:04:54As you can see, there's not a great deal on this bench.
0:04:54 > 0:04:58All we want you to do is shape us three different types of bread.
0:04:58 > 0:05:01A couple of bread rolls, a baguette
0:05:01 > 0:05:05and a loaf that has been plaited, a four-plait. OK?
0:05:05 > 0:05:07Yes.
0:05:07 > 0:05:10Ten minutes, James. You and the dough. Off you go.
0:05:32 > 0:05:34He-he!
0:05:34 > 0:05:36I'm impressed with that, mate.
0:06:04 > 0:06:09You've had two and a half minutes. Seven and a half minutes left.
0:06:36 > 0:06:39JAMES CHUCKLES
0:06:42 > 0:06:44There we go. Almost.
0:06:46 > 0:06:48You're actually halfway, mate.
0:06:48 > 0:06:52- Seeing as you've got so much time, can I ask you to do something?- Yeah.
0:06:52 > 0:06:55Can you make me a baguette with tapered ends?
0:07:05 > 0:07:10- What are you doing with that? - Some more bread rolls to use it.
0:07:16 > 0:07:20Well done, James. You finished with three minutes to go.
0:07:30 > 0:07:35The bread rolls you've obviously done before. You were very confident rolling them away.
0:07:35 > 0:07:40However, if you're going to make me extra, do them all a uniform size.
0:07:40 > 0:07:41Yes, chef.
0:07:41 > 0:07:44The four-plait, you gave it a good go.
0:07:44 > 0:07:49You trimmed the end off and tried to get it as presentable as possible.
0:07:49 > 0:07:52But you can see it's uneven here.
0:07:52 > 0:07:55It's going to cook very well here,
0:07:55 > 0:07:58and possibly underdone where it's very thick.
0:07:58 > 0:08:02I commend your effort, the fact that you didn't give up and say,
0:08:02 > 0:08:05"I've never done these before. Can't do it."
0:08:05 > 0:08:09- You attempted to give us something. Thank you.- Thank you, chef.
0:08:09 > 0:08:14- I'm disappointed I didn't get a baguette with a pointy end!- Me too.
0:08:14 > 0:08:18But hey, love your rolls! I reckon you know what you're doing.
0:08:18 > 0:08:20- Thank you, James.- Thank you.
0:08:25 > 0:08:29- Great attitude. - He's a good lad. I like him.
0:08:29 > 0:08:33I wasn't as comfortable with it as maybe I should have been.
0:08:33 > 0:08:38I'm just hoping they saw something that is good enough to go through.
0:08:43 > 0:08:46'24-year-old David is a chef de partie from Darlington.
0:08:46 > 0:08:53'His first dish of crab ravioli was pleasant but unremarkable.'
0:08:53 > 0:08:56I've worked in every section. I've struggled on certain sections.
0:08:56 > 0:08:58I've flourished on others.
0:08:58 > 0:09:02I believe that I've got enough background knowledge to tackle any task.
0:09:05 > 0:09:08We would like two rolls,
0:09:08 > 0:09:12a pointy-ended baguette
0:09:12 > 0:09:15and a four-plait loaf.
0:09:15 > 0:09:19Me daughter's been trying to train us to plait her hair!
0:09:19 > 0:09:23- Is that right?- Yeah. I'm not very good. She gets her mam to redo it!
0:09:23 > 0:09:26Ten minutes, you and some bread shapes. Off you go.
0:09:44 > 0:09:46Huh!
0:09:56 > 0:09:58That's it. Come on.
0:10:02 > 0:10:07Two and a half minutes gone. Seven and a half minutes left.
0:10:14 > 0:10:17- Now the four-plait, yeah?- Yeah.
0:10:37 > 0:10:40DAVID LAUGHS
0:10:40 > 0:10:43- You've got five minutes left, David. - You've got more dough there.
0:10:43 > 0:10:45Put that to the side.
0:10:52 > 0:10:55Three minutes left. Less than a minute a plait!
0:11:09 > 0:11:13You have 90 seconds to do up your loaf.
0:11:18 > 0:11:22- Yeah! That'll do!- Yeah. I'm going home now and practising.
0:11:39 > 0:11:43- How do you think that went, David? - Could have been a lot better.
0:11:43 > 0:11:47- Could have went a lot worse.- What could have been better?- The plait.
0:11:47 > 0:11:51Definitely. And the sizes on the rolls.
0:11:51 > 0:11:55Yeah. I like the way you did them, but they're different sizes.
0:11:55 > 0:11:58I'd like the baguette to be a bit pointier at the end,
0:11:58 > 0:12:02- and I'd like the plait to be plaited.- Yeah. That would be nice.
0:12:02 > 0:12:07Even though you were struggling, you could make that really nice.
0:12:07 > 0:12:11- Get the strands the right size before you start plaiting.- Yeah.
0:12:11 > 0:12:15- A three-plait, I'm sure you'd have no problem to do.- Thank you, mate.
0:12:22 > 0:12:26I need to finesse things a bit more, be a bit more consistent
0:12:26 > 0:12:32and a bit more perfectionist in what I'm doing to show what I do in my work every day.
0:12:37 > 0:12:43'Ryan is a 24-year-old junior sous chef from Twickenham.
0:12:43 > 0:12:46'He got off to a good start with his ricotta cheesecake
0:12:46 > 0:12:48'and mango salsa.'
0:12:50 > 0:12:54It's very important to try and stay on track for where you go.
0:12:54 > 0:12:58I want to make sure I keep a strong presence all the way through.
0:13:01 > 0:13:03Ten minutes starts now. Off you go.
0:13:29 > 0:13:31That's not going to work.
0:13:42 > 0:13:44It's not really a baguette, is it?
0:14:01 > 0:14:03Two and a half minutes gone, Ryan.
0:14:40 > 0:14:44You're half way, so you've got five minutes left.
0:14:44 > 0:14:48I'm just going to relax after five minutes.
0:14:48 > 0:14:50Be happy with that.
0:14:50 > 0:14:53- Is that you done?- Think so, yeah. - Five minutes to go?- I think so.
0:15:06 > 0:15:10I'm a bit disappointed you didn't have another go at the baguette.
0:15:10 > 0:15:13- You weren't happy with it. - I couldn't work out why.
0:15:13 > 0:15:15I've never made one so I knew it wasn't right,
0:15:15 > 0:15:19but I didn't want to fluster myself any further.
0:15:19 > 0:15:22Bread rolls not an issue for you.
0:15:22 > 0:15:26I like the fact that you took time to attempt a decent plait.
0:15:26 > 0:15:30And your baguette, yeah, five minutes left.
0:15:30 > 0:15:33It would have been good to see you give it another go.
0:15:33 > 0:15:36You had a lot of time. Perseverance, you will get there.
0:15:36 > 0:15:40Ryan, thank you. You're free to go.
0:15:48 > 0:15:52I feel a lot more nervous now I know there's something I don't know.
0:15:52 > 0:15:56Before, it could have been a test you knew and you'd leave positive.
0:15:56 > 0:15:59Now there's doubt in my mind. What else don't I know?
0:15:59 > 0:16:01What else will get thrown at me?
0:16:05 > 0:16:10'Last up is 34-year-old Marcel, who runs his own restaurant in Oxfordshire.
0:16:10 > 0:16:13'His deconstructed mango cheesecake
0:16:13 > 0:16:17'was nothing short of a disaster.'
0:16:18 > 0:16:22If I feel I've done my best, I'll be happy, whatever happens.
0:16:22 > 0:16:25I just don't want to let myself down again.
0:16:28 > 0:16:31- Do you work with much bread? - Yeah, I do bread.
0:16:31 > 0:16:35Good, Marcel. That's great. Ten minutes, off you go.
0:17:30 > 0:17:33You're halfway. You've got five minutes left, Marcel.
0:18:08 > 0:18:10Last minute.
0:18:18 > 0:18:20All done, Marcel?
0:18:20 > 0:18:23- Finished?- Uh, yeah.
0:18:35 > 0:18:38I thought you worked with bread.
0:18:40 > 0:18:43You've made this lovely dough, left it to prove,
0:18:43 > 0:18:49yet you've knocked all the air out of it, tearing the dough like that.
0:18:49 > 0:18:53Pour the whole dough out then portion out what you need to roll.
0:18:53 > 0:18:57I would have liked a smaller baguette with some pointy ends.
0:18:57 > 0:19:01That's what I was after. And I'd like rolls the same size.
0:19:01 > 0:19:05Plaiting? We've got a bit of a monster there now.
0:19:05 > 0:19:10- Bit of a truncheon, we've got there. - But at least you gave it a go.
0:19:10 > 0:19:14If you're really going to struggle, at least trim these ends off.
0:19:14 > 0:19:17Make it more presentable if it's something you're going to use.
0:19:17 > 0:19:19All right?
0:19:19 > 0:19:22- Marcel, thank you very much. - Thank you very much.
0:19:31 > 0:19:33- I'm not convinced.- No.
0:19:33 > 0:19:36I had a really disappointing first round.
0:19:36 > 0:19:40I don't feel I completely excelled in the second,
0:19:40 > 0:19:43although I feel I've done better.
0:19:43 > 0:19:46I think the third one, I just need to nail it.
0:19:46 > 0:19:49I just need to cook my socks off.
0:19:49 > 0:19:52After seeing these chefs do both tests,
0:19:52 > 0:19:55when Michel and I sit down to decide who's going home,
0:19:55 > 0:19:59I've got a pretty fair idea who it's going to be.
0:19:59 > 0:20:02I'm a veteran of MasterChef. I've seen loads of twists and turns.
0:20:02 > 0:20:06I wouldn't be surprised if it turns itself around on its head.
0:20:06 > 0:20:10It'd have to be a huge leap of faith to change MY mind.
0:20:22 > 0:20:27For my classic dish, I want the chefs to prepare a veloute de coquillages au champagne.
0:20:27 > 0:20:32That is a seafood veloute flavoured with champagne.
0:20:32 > 0:20:36Champagne, for me, is the perfect accompaniment for seafood.
0:20:36 > 0:20:40It's all about celebration - and this dish celebrates seafood.
0:20:42 > 0:20:46First job, we need to rinse the clams and the cockles
0:20:46 > 0:20:48in some cold water.
0:20:48 > 0:20:50This really is basics,
0:20:50 > 0:20:54making sure that the seafood is clean before it's cooked.
0:21:07 > 0:21:10And then, the champagne.
0:21:19 > 0:21:22Lovely. The mussels have just opened.
0:21:23 > 0:21:25It smells of the sea. Wonderful!
0:21:32 > 0:21:36Now we need to pick all these cockles, mussels and clams.
0:21:37 > 0:21:41Make sure that they are clean, spotless.
0:21:43 > 0:21:45Don't want the chefs to rush this.
0:21:45 > 0:21:48If they rush and hurry it,
0:21:48 > 0:21:52then they will damage and bruise these beautiful little cockles.
0:21:52 > 0:21:54Look at that! Exquisite!
0:21:56 > 0:21:59Every single mussel to be checked.
0:22:01 > 0:22:03No sand.
0:22:03 > 0:22:05Now for the razor clams.
0:22:05 > 0:22:08The best part is this muscle here.
0:22:11 > 0:22:13Sliced thinly.
0:22:13 > 0:22:17If it's not sliced, it can be a bit too chewy.
0:22:22 > 0:22:24Let's prep the squid.
0:22:24 > 0:22:27All chefs should know how to prepare squid.
0:22:33 > 0:22:37The beak there...is not nice to eat.
0:22:39 > 0:22:41Remove the quill.
0:22:47 > 0:22:49And the skin.
0:22:52 > 0:22:55For this recipe, I like little rings.
0:22:56 > 0:22:59Which I'll cook at the very last second.
0:22:59 > 0:23:03I want to see the chefs using the body and the tentacles.
0:23:03 > 0:23:07I think it's important to use all of the squid.
0:23:07 > 0:23:09Needs a quick rinse.
0:23:16 > 0:23:18Langoustines.
0:23:21 > 0:23:24I think it's wonderful to have these little langoustines
0:23:24 > 0:23:27just roasted still in the shell.
0:23:28 > 0:23:30They look wonderful.
0:23:30 > 0:23:34They're so sweet when you roast them in the shell.
0:23:38 > 0:23:40Now to prepare the veloute.
0:23:42 > 0:23:46We have the wonderful juices from cooking the clams and mussels.
0:23:46 > 0:23:49I'm going to pass that through a fine sieve,
0:23:49 > 0:23:54just in case there are any impurities or sand in it.
0:23:58 > 0:24:00We now reduce that down a bit.
0:24:00 > 0:24:04Not too much, otherwise it'll be too intense a sea flavour.
0:24:04 > 0:24:06Just a touch of cream.
0:24:08 > 0:24:12I like a little bit of creme fraiche as well,
0:24:12 > 0:24:14which gives a nice hint of acidity.
0:24:18 > 0:24:21You don't want it to be over-creamed.
0:24:21 > 0:24:24If it is, it's just going to be heavy.
0:24:27 > 0:24:29A tiny drop.
0:24:32 > 0:24:36I want to sear the langoustine and the squid.
0:24:37 > 0:24:40Not fry them.
0:24:40 > 0:24:41The squid rings.
0:24:43 > 0:24:46Get that wonderful, wonderful seared flavour.
0:24:52 > 0:24:54That's it.
0:24:55 > 0:24:57That's cooked.
0:24:57 > 0:25:00Really just a matter of seconds.
0:25:03 > 0:25:06The veloute coming up to the boil.
0:25:06 > 0:25:10As soon as it's hot, we reheat our seafood in there.
0:25:10 > 0:25:12And off.
0:25:14 > 0:25:17A few of the shrimps.
0:25:22 > 0:25:25All that's left now is to assemble the dish.
0:25:37 > 0:25:39A little boat.
0:25:42 > 0:25:44The langoustine.
0:25:47 > 0:25:51Some samphire, which will add texture.
0:25:51 > 0:25:57And this is sea lettuce. It is quite delicious.
0:26:01 > 0:26:06And finally, the veloute with that last drop of champagne
0:26:06 > 0:26:08to give that sauce vivacity.
0:26:15 > 0:26:19And that's it, a veloute de coquillages parfume au champagne.
0:26:19 > 0:26:22A celebration of seafood flavoured with champagne.
0:26:24 > 0:26:27For me, this is heaven on a plate.
0:26:27 > 0:26:31If the chefs can do something like that, I'll be happy.
0:26:44 > 0:26:47Welcome back to the MasterChef kitchen.
0:26:47 > 0:26:50You've had your chance to cook for Monica and Gregg.
0:26:50 > 0:26:52Now your chance to cook for me.
0:26:54 > 0:26:58For my classic recipe, I want you to prepare a veloute de coquillages de champagne,
0:26:58 > 0:27:02a seafood veloute flavoured with champagne.
0:27:02 > 0:27:05All professional chefs should know how to make a veloute.
0:27:05 > 0:27:10That's why the recipe in front of you has no weights or measures.
0:27:10 > 0:27:12This is your chance. Grab it.
0:27:14 > 0:27:18One hour to deliver an exquisite plate of seafood.
0:27:18 > 0:27:20Get cooking.
0:27:37 > 0:27:41I feel I'm way behind everyone else in the competition,
0:27:41 > 0:27:44but this is my chance to get back on top.
0:27:51 > 0:27:56- Marcel, are you classically trained? - No. I'm self-taught, never trained.
0:27:56 > 0:28:00- Never cook in professional kitchen, other than mine.- Really?
0:28:00 > 0:28:03I work restaurant manager, bar manager,
0:28:03 > 0:28:08food and beverage manager, but always loved cooking.
0:28:08 > 0:28:11- I learned from the books, from the internet.- Fantastic!
0:28:11 > 0:28:15I love what I'm doing, so I put everything into it
0:28:15 > 0:28:17and it seems to be paying off so far.
0:28:17 > 0:28:20- Good. Congratulations. - Thank you very much.
0:28:24 > 0:28:27Marcel, I don't think has ever cooked a razor clam,
0:28:27 > 0:28:28let alone seen one.
0:28:28 > 0:28:32He's cooked it in a frying pan and it's just not worked.
0:28:32 > 0:28:34It's a bit worrying.
0:28:48 > 0:28:50If there's something I can't do,
0:28:50 > 0:28:55as long as in my mind I've done it to the top standard I can produce,
0:28:55 > 0:28:58it's something I'm going to be happy with.
0:29:05 > 0:29:07- Hi, David.- Hi. - You're comfortable with this recipe?
0:29:07 > 0:29:13- I've got in my mind what I want to present. I'm comfortable.- Good. That helps you focus.- Yeah.
0:29:13 > 0:29:19- Where are you working now? - In a 3 Rosette restaurant in a hotel in Darlington.
0:29:19 > 0:29:21- I'm a chef de partie. - CDP, chef de partie.
0:29:21 > 0:29:24I want to get the highest ever I can get to.
0:29:24 > 0:29:28- The competition will help us achieve that. That's why I'm here.- Hm!
0:29:38 > 0:29:40The thing about the seafood that I've given them
0:29:40 > 0:29:44is that there are different ways that they could cook them.
0:29:45 > 0:29:48I like the squid seared or roasted.
0:29:48 > 0:29:52You get a different texture and flavour. Likewise the langoustine.
0:29:52 > 0:29:56It'll be interesting to see what they come up with.
0:29:59 > 0:30:02You've got to respect the forefathers of the cuisine.
0:30:02 > 0:30:05I've read a lot about and cooked a bit of classical cooking.
0:30:05 > 0:30:09So hopefully my background knowledge will get me there.
0:30:13 > 0:30:16- Hi, Ryan.- Afternoon. - You worked with seafood before?
0:30:16 > 0:30:19- I really enjoy working with seafood. - Really?
0:30:19 > 0:30:22- So this is a perfect recipe for you? - A very happy recipe for me.
0:30:22 > 0:30:27- What's your background? - I started as a waiter, two years front of house.
0:30:27 > 0:30:32Then fell in love with the magic of the kitchen. The boys at the back seemed to have much more fun.
0:30:32 > 0:30:36I started as a potwash, then jumped on salads and general prep.
0:30:36 > 0:30:38Just kept learning and learning.
0:30:38 > 0:30:43As long as I'm happy and keep loving the ingredients, I don't think I'll ever stop.
0:30:45 > 0:30:47Ryan has set his stall out.
0:30:47 > 0:30:52He says he loves seafood, he works with it on a regular basis.
0:30:52 > 0:30:54Well - deliver!
0:31:03 > 0:31:07This is a massive opportunity, to cook for Michel Roux Jr.
0:31:07 > 0:31:13Today is either going to be a baptism of fire or a day I remember for the rest of my life.
0:31:24 > 0:31:29- Where are you from, James?- Just outside Belfast, Northern Ireland, a place called Dungannon.
0:31:29 > 0:31:33- Do they enjoy classic cooking there? - I'm a lecturer in Belfast College.
0:31:33 > 0:31:37I kind of teach the classics to the next generation there.
0:31:37 > 0:31:41- I'm hoping this is going to play to my strengths.- Fantastic!
0:31:41 > 0:31:43Have you done any competitions before?
0:31:43 > 0:31:46In Ireland last year, I won the Senior Chef of the Year.
0:31:46 > 0:31:49In 2009, I won the Young Chef of the Year.
0:31:49 > 0:31:54I've tried to compete in England as well - haven't always been so lucky.
0:32:02 > 0:32:06They all seem to have used the cooking liquor to make the basis of the sauce.
0:32:06 > 0:32:09I think they've all used the langoustine heads
0:32:09 > 0:32:12to add more flavour to the dish.
0:32:12 > 0:32:15I think I'm in for four very good veloutes.
0:32:19 > 0:32:23I hope they don't over-reduce it and make it too buttery and creamy.
0:32:26 > 0:32:29Four minutes. Last squeeze of lemon. Dash of champagne.
0:32:48 > 0:32:51You're in the final minute.
0:32:58 > 0:33:00That's it. Over.
0:33:05 > 0:33:08I asked you to cook a veloute de coquillages au champagne,
0:33:08 > 0:33:13a seafood veloute flavoured with champagne.
0:33:13 > 0:33:17The veloutes should be light, not over-reduced.
0:33:17 > 0:33:21It should be a soup, not a sauce.
0:33:21 > 0:33:24The seafood cooked properly.
0:33:24 > 0:33:27Presentation should be elegant,
0:33:27 > 0:33:29have style, have panache.
0:33:31 > 0:33:33David, up you come.
0:33:52 > 0:33:57First thing, David, is droplets of oil have settled on the veloute.
0:33:57 > 0:34:02- It doesn't look very appetising. It makes it look greasy.- Yeah.
0:34:02 > 0:34:04Not nice.
0:34:09 > 0:34:14You pan-seared the squid. It would be nice to get a bit of colour on it.
0:34:14 > 0:34:19The seaweed you fried and it just hasn't worked.
0:34:19 > 0:34:21It won't crisp up.
0:34:22 > 0:34:25The veloute itself has got a strong flavour of lemon.
0:34:25 > 0:34:28I think you put a bit of lemon peel in there.
0:34:28 > 0:34:33That is overpowering the delicate flavour of the sea.
0:34:33 > 0:34:36There's no taste of champagne and there's fat over the top,
0:34:36 > 0:34:41which is not pleasant to eat and not pleasant to look at.
0:34:41 > 0:34:43David! Grr!
0:34:52 > 0:34:55Stupid mistakes that I don't usually make.
0:34:55 > 0:34:59It's just, er...a bit of a let-down.
0:34:59 > 0:35:01Big let-down.
0:35:01 > 0:35:03Ryan, your turn.
0:35:19 > 0:35:23- Ryan, first thing - you've given me a roast shallot in there.- Mm-hm.
0:35:23 > 0:35:26Wasn't asked for. It certainly adds some colour.
0:35:26 > 0:35:29I don't know if it's going to add anything to the dish.
0:35:38 > 0:35:42Roast shallot's really nice. Really sweet, well-roasted.
0:35:42 > 0:35:45I don't think it belongs on the plate.
0:35:45 > 0:35:48You mention that you love cooking seafood and I can see that.
0:35:48 > 0:35:53It's obvious you know how to cook clams and langoustine. Very good.
0:35:53 > 0:35:59The razor clams, you've chopped up into different sizes and shapes.
0:35:59 > 0:36:01It would be nice, a little bit of symmetry.
0:36:01 > 0:36:05The veloute itself has got a pronounced lemon taste.
0:36:05 > 0:36:09It should be a pronounced champagne and seafood taste.
0:36:09 > 0:36:12Little errors there, little errors of judgment.
0:36:14 > 0:36:16Ah, Ryan!
0:36:21 > 0:36:25He can understand I can cook. It's paying attention to the details.
0:36:25 > 0:36:28He's a two-star chef. He wants to see discipline in us.
0:36:28 > 0:36:31James, now for you.
0:36:44 > 0:36:47James, first off, I do like the presentation.
0:36:47 > 0:36:52You've frothed up, using the hand blender, some of the veloute.
0:36:52 > 0:36:55It looks like the waves have been splashing in the rock pool
0:36:55 > 0:36:58and there's that lovely froth.
0:36:58 > 0:37:01- It LOOKS beautiful.- Thank you.
0:37:12 > 0:37:14All the seafood is well cooked.
0:37:14 > 0:37:17I like that the squid is in small pieces
0:37:17 > 0:37:20and I could eat all of this with just a spoon.
0:37:20 > 0:37:25The veloute is slightly too reduced, quite heavy.
0:37:25 > 0:37:28Saying that, it has got the flavours of the sea
0:37:28 > 0:37:33and you do get a little bit of the champagne taste as well.
0:37:33 > 0:37:35- Very good attempt.- Thank you.
0:37:35 > 0:37:38- James, well done.- Thank you, chef.
0:37:44 > 0:37:46I showcased my abilities as a chef
0:37:46 > 0:37:50and they put me on the radar for the right reasons now.
0:37:50 > 0:37:53- LAUGHING:- Very pleased. Finally!
0:37:53 > 0:37:56'Last up, it's Marcel,
0:37:56 > 0:38:00'whose two tests with Monica left her unimpressed.'
0:38:11 > 0:38:15Marcel, I do like the presentation.
0:38:15 > 0:38:18I like the fact that you've kept some of the mussels in their shell.
0:38:18 > 0:38:22Little bit upset that you didn't put the razor clam in.
0:38:22 > 0:38:25I tried to cook it, then I taste it and it didn't taste right.
0:38:25 > 0:38:27So I didn't put it on the plate.
0:38:40 > 0:38:46The seafood is LOVELY. It's tender, moist, full of natural juices.
0:38:46 > 0:38:49You picked the langoustine raw then roasted it,
0:38:49 > 0:38:53which adds more sweetness, I feel, to the langoustine.
0:38:53 > 0:38:55That's very good. I like that.
0:38:55 > 0:38:58The veloute is not too rich.
0:38:58 > 0:39:02You can taste the champagne. The acidity levels are just right.
0:39:02 > 0:39:05This is a really good plate of food,
0:39:05 > 0:39:08especially coming from a self-taught chef.
0:39:08 > 0:39:10- Well done.- Thank you.
0:39:21 > 0:39:24I think I made the right step towards impressing him.
0:39:24 > 0:39:29I think it's the first step. That's all it was.
0:39:34 > 0:39:38Now, a chance for you to cook YOUR classic recipe,
0:39:38 > 0:39:42a dish that showcases your skills.
0:39:43 > 0:39:46One hour. Off you go.
0:40:09 > 0:40:13If I was to go home at the end of the day, I would be devastated.
0:40:13 > 0:40:16Whatever happens, I'm going to have to roll with it.
0:40:16 > 0:40:19- Change my name, move to Spain. - LAUGHS
0:40:22 > 0:40:24James, what's your classic dish?
0:40:24 > 0:40:27Today, chef, I'm doing a take on chicken carbonara.
0:40:27 > 0:40:33The only decent carbonara I've ever ate - my daughter's boyfriend, who's Italian, cooked one once.
0:40:33 > 0:40:37OK, well, that puts a lot of pressure, then, chef.
0:40:37 > 0:40:39It was just a rustic carbonara.
0:40:39 > 0:40:44- I've a funny feeling, this isn't going to be rustic. - You'd be correct.
0:40:44 > 0:40:48- You're playing your cards very close to your chest.- I am, chef. Yes.
0:40:48 > 0:40:51- What's the saffron for? - It was for the pasta, chef.
0:40:51 > 0:40:58I've had a think at the last minute and I don't want a flavour that's not traditional to the dish.
0:40:58 > 0:41:02- Hm.- So I've just omitted it. - That might be a wise move.
0:41:09 > 0:41:12Chicken is never normally served with a carbonara.
0:41:12 > 0:41:14It's a very simple rustic dish.
0:41:17 > 0:41:22I'm not too sure about prettying up carbonara, if it's going to work.
0:41:27 > 0:41:2915 minutes gone, chefs.
0:41:38 > 0:41:40Ryan, what are you cooking for me?
0:41:40 > 0:41:43Scallops baked in a shell with a sauce.
0:41:43 > 0:41:47I'm going to put a modern twist, a bit of Asian influence in there.
0:41:47 > 0:41:53You love cooking with seafood and you cooked your seafood really well in the last challenge.
0:41:53 > 0:41:57- Are you playing safe, by any chance? - As safe as one can with a scallop.
0:41:57 > 0:42:01I've got to make sure it's clean, the flavours are nice, it's not over-cooked.
0:42:01 > 0:42:03It's a very subtle flavour.
0:42:03 > 0:42:07- It looks simple, but it can go very wrong very quickly.- Mm!
0:42:07 > 0:42:11- Fancy your chances?- I do, indeed. Yeah.- Excellent, Ryan. Get cracking.
0:42:14 > 0:42:18The scallop was one of the first proteins I learnt how to cook properly.
0:42:18 > 0:42:20It's something I've got a passion for.
0:42:20 > 0:42:23You can make it a subtle flavour. You can pan-fry it, ceviche it.
0:42:23 > 0:42:28I'm going to take everything I can do with a scallop and do everything.
0:42:31 > 0:42:33Half way, chefs. 30 minutes to go.
0:42:37 > 0:42:42The dish that I've chose to do is rack and loin of rabbit
0:42:42 > 0:42:45with smoked mustard sauce.
0:42:45 > 0:42:49This is what I feel is one of my best dishes.
0:42:49 > 0:42:53If this doesn't meet the standard of the competition, I need to seriously up my game.
0:42:55 > 0:42:59David needs to prove to me that he can dress a plate of food
0:42:59 > 0:43:01with elegance and without any mistakes.
0:43:01 > 0:43:04In the previous round, there was oil all over
0:43:04 > 0:43:06and it didn't look delicate.
0:43:08 > 0:43:11- Rabbit and mustard, a true French classic.- Yeah.
0:43:11 > 0:43:13- Your variation of it.- Yes.- Good.
0:43:13 > 0:43:15- And it's tried and tested? - Once, yeah.
0:43:15 > 0:43:19- You can do it in an hour? - One hour three minutes.- Ooh!- Yeah.
0:43:19 > 0:43:21Ooh! Cutting it fine.
0:43:21 > 0:43:25- Are you feeling confident? - Um, yes and no.
0:43:25 > 0:43:27I'm confident in the dish,
0:43:27 > 0:43:30but the French-trimmed rack has to be perfect,
0:43:30 > 0:43:34otherwise the dish won't look right.
0:43:34 > 0:43:37- There's some good chefs here. - Yeah. Hope I'm one of them.
0:43:37 > 0:43:40We'll find out at the end.
0:43:49 > 0:43:5215 minutes to go, chefs. 15.
0:44:10 > 0:44:14- Marcel, what's your dish? - I'm doing fish and chips.
0:44:14 > 0:44:18Oh, I thought so when I saw the beer and your piece of fish and peas.
0:44:18 > 0:44:23- I thought, "Hang on a minute!" - It was the first dish I had when I came to England.
0:44:23 > 0:44:26Also, my mum, when she comes over,
0:44:26 > 0:44:28it's one of the few dishes she likes to eat.
0:44:28 > 0:44:32She always asks for it so I thought I'm going to do that.
0:44:32 > 0:44:35Basically, I'm taking the fish and chips
0:44:35 > 0:44:39and trying to refine every single ingredient on the plate.
0:44:39 > 0:44:43- Good. Any timing issues, you think? - I think I'll be all right.
0:44:43 > 0:44:47- I hope so. I do like fish and chips. - I'm glad to hear it.
0:44:50 > 0:44:55This is definitely not going to be the fish and chips you get in your chippy down the road.
0:44:55 > 0:44:59There's a lot of work going into the chips. He's cut them into cylinders.
0:44:59 > 0:45:03Blanched them, put them in the vacuum pack machine twice to extract the moisture
0:45:03 > 0:45:07and hopefully make them super-crispy.
0:45:07 > 0:45:10I don't feel that I'm messing around with a classic.
0:45:10 > 0:45:15I'm refining it and bringing it to the modern form.
0:45:19 > 0:45:21Two minutes. Come on.
0:45:34 > 0:45:36You're in the last few seconds.
0:45:43 > 0:45:45Finish. Well done.
0:45:51 > 0:45:56'First up is James with his take on the classic Carbonara -
0:45:56 > 0:45:58'roast chicken breast topped with a deep-fried egg,
0:45:58 > 0:46:00'crisp bacon and chives
0:46:00 > 0:46:03'resting on a leek and bacon ragout,
0:46:03 > 0:46:06'accompanied by confit chicken wings,
0:46:06 > 0:46:09'tortellini filled with chicken and mushroom mousse
0:46:09 > 0:46:12'and a creamy chicken sauce.'
0:46:13 > 0:46:16Visually, I think this works.
0:46:16 > 0:46:22You have bust a gut to give me a plate of food with so much process.
0:46:22 > 0:46:26You've confit the little wings and cleaned the bone,
0:46:26 > 0:46:31put back inside to look incredibly neat, like a chicken lollipop.
0:46:31 > 0:46:33Beautiful work!
0:46:35 > 0:46:37Mm!
0:46:47 > 0:46:51Your breast of chicken is incredibly moist,
0:46:51 > 0:46:53beautifully cooked, lovely crispy skin.
0:46:53 > 0:46:55Egg yolk, perfect.
0:46:55 > 0:47:01Crispy on the outside and the yolk running into the sauce. Lovely.
0:47:02 > 0:47:06Pasta, very well made - thin, cooked al dente.
0:47:06 > 0:47:09The stuffing inside, not over-powering.
0:47:09 > 0:47:10Well judged.
0:47:10 > 0:47:14I'm not really sure about the cream for the carbonara.
0:47:14 > 0:47:17A true carbonara has no cream.
0:47:17 > 0:47:19But, yes - I get it.
0:47:19 > 0:47:23You are a chef that thinks.
0:47:23 > 0:47:24You're clever.
0:47:24 > 0:47:27- Thank you.- I like that.
0:47:27 > 0:47:29Better than your daughter's boyfriend's?
0:47:29 > 0:47:32Ah! Well, that's different! BOTH LAUGH
0:47:32 > 0:47:36I would never diss my daughter's boyfriend.
0:47:37 > 0:47:43Delighted with how today went. I represented myself as best I could so I'm happy with that.
0:47:44 > 0:47:48'Ryan has prepared his scallops in three ways.
0:47:48 > 0:47:52'Baked in a shell with apple, cucumber and wasabi sauce
0:47:52 > 0:47:54'and a pastry rim;
0:47:54 > 0:47:57'ceviche with apple and wasabi foam
0:47:57 > 0:48:02'topped with cucumber, carrot and tobiko flying fish eggs;
0:48:02 > 0:48:05'and pan-seared.'
0:48:07 > 0:48:09The coquille St Jacques in its shell
0:48:09 > 0:48:12looks like the pastry's not cooked enough,
0:48:12 > 0:48:17or it should have been egg-washed to give it a nice shine.
0:48:17 > 0:48:18Mm.
0:48:31 > 0:48:33The original classic dish
0:48:33 > 0:48:39of cooking a scallop in its own shell is a great concept.
0:48:39 > 0:48:45The scallop will steam in its own juices and whatever else you're putting in,
0:48:45 > 0:48:49be it Asian-style flavours or classic with truffle or whatever.
0:48:49 > 0:48:52You open it up and you get that wonderful aroma.
0:48:52 > 0:48:55And...that's missing here.
0:48:56 > 0:49:01The scallop has rendered down some juices and so have the vegetables.
0:49:01 > 0:49:06Therefore, the sauce is quite wet. The flavours have just been diluted.
0:49:08 > 0:49:13Your seared scallop is delicious - crisp, golden, cooked really well.
0:49:13 > 0:49:17The ceviche, lacking in seasoning and there's far too much garnish.
0:49:17 > 0:49:19It's also a little bit rough.
0:49:19 > 0:49:23It's not presented with any true elegance.
0:49:23 > 0:49:27I'm not bowled over by your trio of scallops.
0:49:28 > 0:49:33Nothing really went that well. Don't want to beat myself up too much.
0:49:33 > 0:49:35Just got to improve on everything he said.
0:49:37 > 0:49:39'For his take on fish and chips,
0:49:39 > 0:49:44'Marcel's poached cod has been served with a shard of crisp skin
0:49:44 > 0:49:48'and accompanied by twice-cooked chips, onion rings,
0:49:48 > 0:49:53'capers, cucumber-pea puree and a hollandaise sauce.'
0:49:56 > 0:50:00Nice. Very nice. The lovely poached fish glistening.
0:50:00 > 0:50:04A nice piece of crispy skin to give it height.
0:50:04 > 0:50:07Almost looks like a sail. Very nice.
0:50:21 > 0:50:26I'm not a fan of cooking fish in a water bath, because of the texture.
0:50:26 > 0:50:31Almost like a raw fish. It's not to everybody's taste.
0:50:32 > 0:50:35But lovely, lovely crispy skin.
0:50:37 > 0:50:41The hollandaise is lovely. The pea puree works really well with that.
0:50:41 > 0:50:45The onion rings - delicious! The chips - they worked.
0:50:45 > 0:50:51All that effort - blanching, sous-vide to extract the moisture - it's worked.
0:50:51 > 0:50:53Chef's hat off to you, mate.
0:50:55 > 0:50:58I feel I've done much better with Michel
0:50:58 > 0:51:01to what I've done with the tests with Monica,
0:51:01 > 0:51:04so, yeah, I'm reasonably pleased with myself.
0:51:04 > 0:51:08'Inspired by the classic combination of rabbit and mustard,
0:51:08 > 0:51:13'David pan-fried the loin and served it with crumbed kidneys,
0:51:13 > 0:51:17'onion and carrot purees, grelot onions
0:51:17 > 0:51:21'and a smoky mustard sauce.'
0:51:22 > 0:51:24It's just minuscule! Why?
0:51:24 > 0:51:28If I had a taster menu, which is the direction I want to go into,
0:51:28 > 0:51:31this is what I would put on and how I'd represent it.
0:51:31 > 0:51:33The rack's missing.
0:51:33 > 0:51:38Yeah. Time constraints. I forgot about it in the last-minute rush.
0:51:38 > 0:51:39Hm.
0:51:53 > 0:51:56Kidneys lovely. Crispy on the outside. Pink.
0:51:56 > 0:51:59But cooked all the way through.
0:51:59 > 0:52:02The loin is VERY pink.
0:52:02 > 0:52:06All right for me. I'm not sure that all diners would like it that pink.
0:52:06 > 0:52:10Sweet onion puree could have done with a bit more seasoning.
0:52:10 > 0:52:12Likewise the carrot puree.
0:52:12 > 0:52:16- The sauce, you've used the smoke essence that comes in a bottle.- Yes.
0:52:16 > 0:52:18It's very strong, that stuff. VERY strong.
0:52:18 > 0:52:21Rabbit is very delicate. It's a white meat.
0:52:21 > 0:52:24It has little flavour.
0:52:24 > 0:52:26It's overpowered by the smoke.
0:52:26 > 0:52:29Oh, dearie me.
0:52:29 > 0:52:33I don't know what to think about you, David.
0:52:33 > 0:52:34Really don't.
0:52:37 > 0:52:40I've shown skill. I've just not got it right.
0:52:40 > 0:52:43I'm not very confident about staying.
0:52:43 > 0:52:49Four different plates of food and four completely different chefs.
0:52:51 > 0:52:55Monica will be joining me to help me decide who will be leaving us.
0:52:57 > 0:52:58Thank you.
0:53:08 > 0:53:11I enjoyed today, I must say.
0:53:11 > 0:53:16I've tasted some good food today and I've seen some good chefs at work.
0:53:16 > 0:53:19Marcel impressed me today.
0:53:19 > 0:53:22His classic recipe, I thought, was beautiful.
0:53:22 > 0:53:26There were little mistakes when I got to taste it, but to look at,
0:53:26 > 0:53:31it was the kind of food you see in very high-end restaurants.
0:53:31 > 0:53:34You've got that look in your eye. You weren't impressed by Marcel?
0:53:34 > 0:53:39On the skills test, we had the lovely proved dough in the bowl.
0:53:39 > 0:53:42He tore at it, yanked it out.
0:53:42 > 0:53:46It upset me to watch something so beautiful get destroyed like that.
0:53:46 > 0:53:49But I am prepared to take a punt on Marcel.
0:53:49 > 0:53:54The food that he cooked today was of a very good standard.
0:53:54 > 0:53:58James is confident and that comes with age, with experience.
0:53:58 > 0:54:00In his classic recipe,
0:54:00 > 0:54:04he made a dish which he called carbonara and chicken.
0:54:04 > 0:54:07It was very pretty, very precise.
0:54:07 > 0:54:10He knew exactly what he was doing. I think he's a very clever chef.
0:54:10 > 0:54:14In the skills test, he managed to deliver, you know, on the day.
0:54:14 > 0:54:18A lot of enthusiasm from him and I like to see that.
0:54:18 > 0:54:21James definitely deserves to go through.
0:54:21 > 0:54:24That leaves us with David and Ryan.
0:54:24 > 0:54:27I was a bit disappointed with Ryan.
0:54:27 > 0:54:31For his classic recipe, he cooked scallops three ways.
0:54:31 > 0:54:35There was no cohesion to this dish. You could hardly taste the scallop.
0:54:35 > 0:54:38In the skills test, Ryan was very quick.
0:54:38 > 0:54:40He could have done a better job.
0:54:40 > 0:54:45I did ask him and he said, "No, that's me done," which is a bit of a disappointment.
0:54:46 > 0:54:50I feel I've let myself down and I've got a lot to prove to Michel.
0:54:50 > 0:54:53To stay in would be a second chance to prove what I'm all about.
0:54:53 > 0:54:58David, for his invention test, made a crab ravioli.
0:54:58 > 0:55:02There were flavours here. There was a plate that worked well.
0:55:02 > 0:55:06But it was just one ravioli with herbs strewn on the top.
0:55:06 > 0:55:12For his classic recipe, he decided to cook a loin and a rack of rabbit
0:55:12 > 0:55:14with a smoked mustard sauce.
0:55:14 > 0:55:18But smoke drowned out the flavour of the delicate rabbit.
0:55:18 > 0:55:21What really annoyed me, Monica,
0:55:21 > 0:55:23was that it was this big!
0:55:23 > 0:55:29I did say that to him and he said, "It would be part of a tasting menu, chef."
0:55:29 > 0:55:31LAUGHS HEARTILY
0:55:31 > 0:55:34STILL LAUGHING
0:55:34 > 0:55:39I'm just nervous to see if I come back. I want to come back.
0:55:39 > 0:55:41I'm all over the place.
0:55:41 > 0:55:46Monica, we have to look at who we think is going to improve the most.
0:55:46 > 0:55:48David or Ryan?
0:56:07 > 0:56:10We have made a decision.
0:56:11 > 0:56:14The chef leaving us is...
0:56:20 > 0:56:22..Ryan.
0:56:31 > 0:56:34Very disappointed with myself to go home this early.
0:56:34 > 0:56:39I've got more to give, but I didn't give it to the competition. Hindsight's a beautiful thing.
0:56:41 > 0:56:44MICHEL LAUGHING
0:56:50 > 0:56:53That was a big shock. I expected to go.
0:56:53 > 0:56:57Really expected to go, but very, very happy that I'm still here.
0:56:57 > 0:57:01- MARCEL:- Obviously, I'm really happy.
0:57:01 > 0:57:04I feel I can hold my head quite high when I leave today.
0:57:05 > 0:57:08It was a very good day. I enjoyed every bit of it.
0:57:08 > 0:57:11There's definitely more to come.
0:57:16 > 0:57:19'Tomorrow, it's the quarterfinals.
0:57:20 > 0:57:24'Six chefs must impress Michel and Monica
0:57:24 > 0:57:26'with a dish of their own design.'
0:57:26 > 0:57:30Visually looks stunning and it's cooked very well.
0:57:30 > 0:57:34- This is what we want to see. - G-ah! It's a good dish.
0:57:34 > 0:57:36'But only four will get the chance
0:57:36 > 0:57:40'to prove that they can cut it with the critics.'
0:57:40 > 0:57:43There's only one word for it - disgusting.
0:57:51 > 0:57:54Subtitles by Red Bee Media Ltd
0:57:54 > 0:57:57E-mail subtitling@bbc.co.uk