0:00:02 > 0:00:07These six talented chefs have made it through to today's quarter-final.
0:00:08 > 0:00:11To get through to the quarter-final is a big deal.
0:00:11 > 0:00:13It's now or never, really.
0:00:15 > 0:00:19If I didn't go through to the next round, I'd be really gutted.
0:00:19 > 0:00:23I never said I'm going to win it and I won't say it yet,
0:00:23 > 0:00:25but it would be nice.
0:00:26 > 0:00:28Today isn't the day to go home.
0:00:30 > 0:00:34First, they must prove to Michel Roux Junior and Monica Galetti
0:00:34 > 0:00:38they've got what it takes with a dish of their own invention.
0:00:38 > 0:00:43Visually, it looks stunning and it's cooked very well. This is what we want to see.
0:00:43 > 0:00:46It's a good dish.
0:00:47 > 0:00:52Only the best will get to cook for some of the country's harshest food critics.
0:00:52 > 0:00:56Eugh! There's only one word for it and that is disgusting.
0:00:57 > 0:01:01Just two of them will become semi-finalists.
0:01:16 > 0:01:19Welcome back to the MasterChef kitchens.
0:01:19 > 0:01:25You have the chance to impress both of us today and grab that place in the next round.
0:01:25 > 0:01:29Show off your skills. Show us what you can do.
0:01:29 > 0:01:32Two of you will be leaving us.
0:01:32 > 0:01:38This is an invention test. You have some amazing ingredients in front of you.
0:01:38 > 0:01:43You will have ten minutes to plan your menu and then an hour to prepare it.
0:01:44 > 0:01:47Right, chefs, ten minutes starts now.
0:01:51 > 0:01:54The chefs have been given a range of ingredients,
0:01:54 > 0:01:58including neck of lamb, rabbit,
0:01:58 > 0:02:00chorizo, haricot beans,
0:02:00 > 0:02:03potatoes, filo pastry,
0:02:03 > 0:02:05rhubarb, apricots,
0:02:05 > 0:02:09herbs, almonds and amaretto.
0:02:10 > 0:02:14This isn't what I was expecting, but I'll do what I can.
0:02:14 > 0:02:18A bit more nervous this time than last. I don't know why.
0:02:18 > 0:02:21I've got a couple of ideas. I'll just see how it pans out.
0:02:22 > 0:02:25I'll try something slightly different.
0:02:25 > 0:02:28I'm not 100% yet. I'm still mulling it through.
0:02:30 > 0:02:34I might go with a dessert. I think I'm going to get it right this time.
0:02:36 > 0:02:39Good ingredients. I would like a couple more.
0:02:39 > 0:02:43I hope everything goes to plan. Fingers crossed.
0:02:50 > 0:02:53That's it. One hour from now. Off you go.
0:03:01 > 0:03:04The nerves are high in this room.
0:03:05 > 0:03:08You can feel it. You can cut it with a knife.
0:03:08 > 0:03:12But in saying that, the concentration is very strong.
0:03:15 > 0:03:20David, who works in Reading, has got high-end restaurant experience
0:03:20 > 0:03:23and it shows in the plates of food he delivers.
0:03:25 > 0:03:30You can see he is a professional chef and is determined to do well.
0:03:33 > 0:03:38I think I've shown quite a bit, a few skills, a few techniques.
0:03:38 > 0:03:41There's still quite a bit for me to show.
0:03:42 > 0:03:45Right, what are you cooking for us?
0:03:45 > 0:03:48A rabbit cassoulet. I'm going to stuff the saddle
0:03:48 > 0:03:53with a bit of kale, black olives, potatoes in the shape of a mushroom.
0:03:53 > 0:03:56- Just to show off a bit of skill? - Sort of, yeah.
0:03:56 > 0:03:59- Fancy your chances?- I'm not going to say yes or no on that one.
0:03:59 > 0:04:03You've done well so far and I'm expecting good things from you.
0:04:03 > 0:04:07- Thank you, chef.- No pressure. - None at all(!)
0:04:10 > 0:04:14David is steaming the stuffed rabbit.
0:04:14 > 0:04:20I'm a little bit worried about that because steamed rabbit can be a bit flaccid.
0:04:23 > 0:04:28He's shaped his potatoes into mushrooms, showing off his repertoire, which is what we want.
0:04:33 > 0:04:36Army chef James, he impressed me with his chicken dinner.
0:04:36 > 0:04:40He really impressed me in the first invention test.
0:04:40 > 0:04:46He's got bags of experience. That should hold him in good stead for today.
0:04:47 > 0:04:50I'm taking this competition very seriously.
0:04:50 > 0:04:53I really want to carry on.
0:04:53 > 0:04:57It gets in your blood and takes over your life. It's all you think about.
0:04:57 > 0:05:00It's on your mind every second of the day.
0:05:01 > 0:05:07- All right, James?- Morning, chef. - How are we doing this morning? - Nervous, but good.
0:05:07 > 0:05:11- Nervous because of this chef here? - A little bit, yeah, if I was honest.
0:05:11 > 0:05:14- James, I'm the nice one.- Right, OK.
0:05:14 > 0:05:16What are you cooking for us?
0:05:16 > 0:05:20A little herb-crusted lamb with mint and rosemary with crushed potatoes.
0:05:20 > 0:05:26- A bit of a Mediterranean theme, maybe a foam.- You have got far more experience than anybody here.
0:05:26 > 0:05:30Yeah, I've been in the trade a long time. My roots are more classical.
0:05:30 > 0:05:34I'm not up to speed with some of the more modern techniques.
0:05:34 > 0:05:40- I cook from the heart and stick with my classical way of cooking, the old pans.- Nothing wrong with that.
0:05:41 > 0:05:44He's using the Jersey Royals and will crush them.
0:05:44 > 0:05:50I hope he peels the potatoes because I don't like crushed potatoes with their skins.
0:05:54 > 0:05:59Aline is a fine cook. Her food is always robust. It's pleasing to the diner, but there are little errors.
0:05:59 > 0:06:03She needs refinement and she needs to find that now.
0:06:04 > 0:06:07Aline needs to deliver on everything today.
0:06:07 > 0:06:11I want to be impressed by her. This is her last chance.
0:06:12 > 0:06:16It was really hard to get in the quarter-final.
0:06:16 > 0:06:19I think I haven't shown enough as a chef.
0:06:19 > 0:06:21I still have a lot to prove.
0:06:22 > 0:06:25Good to see you've got a big smile on your face.
0:06:25 > 0:06:28- You're still cooking with a smile on your face.- Yes.
0:06:28 > 0:06:34- Great. So what are you cooking? - I've stuffed the rabbit with kidneys and curly kale.
0:06:34 > 0:06:37I don't know what's the name of the dish yet.
0:06:37 > 0:06:42- You're not using the lamb? - I'll try to use the lamb as well. I'm going to cook everything.
0:06:42 > 0:06:48- You're going to decide?- Yeah. - Wow!- Oh, OK, OK...- So let's see.
0:06:50 > 0:06:54Aline is going to try and cook everything on the table -
0:06:54 > 0:06:57lamb, rabbit, both.
0:06:57 > 0:07:00This is risky cooking, I think.
0:07:00 > 0:07:06In the last few minutes, you should decide how that plate's going to look, not what you're going to cook.
0:07:10 > 0:07:12That's halfway.
0:07:12 > 0:07:15Halfway already.
0:07:16 > 0:07:21David's cooking is full of passion. I love to see that in a chef.
0:07:21 > 0:07:24His dishes are beautiful to look at.
0:07:24 > 0:07:27But that rabbit dish that he gave me had errors.
0:07:27 > 0:07:30A little bit small for my liking.
0:07:30 > 0:07:36He can cook. He has skills. He has the passion. He's got to deliver it today.
0:07:39 > 0:07:45I'm in competition with myself. If I've performed to the best of my ability, then I'm happy.
0:07:45 > 0:07:48So far in the competition I'm not as happy as I could be,
0:07:48 > 0:07:50so it's time to change that.
0:07:52 > 0:07:55Right, David, what are you making for us?
0:07:55 > 0:07:58I'm doing neck of lamb with a white bean cassoulet,
0:07:58 > 0:08:03tomato sauce with confit tomato petals and blanched kale.
0:08:03 > 0:08:08- I seem to remember you serving up a portion which was miniscule.- Yeah.
0:08:08 > 0:08:12- Not today?- Not today.- Good. A proper portion?- A proper portion.
0:08:12 > 0:08:16I entered this competition because I want to go to the top,
0:08:16 > 0:08:20I want to prove to my family and show my kids that you can do anything.
0:08:20 > 0:08:22David, get cracking.
0:08:26 > 0:08:31David's cooking his neck of lamb in the water bath which is good.
0:08:31 > 0:08:35Let's hope he sears it off and caramelises it when he takes that out.
0:08:35 > 0:08:38He's using the cassoulet beans and some kale.
0:08:38 > 0:08:42I just hope there's a sauce to go with this or it might be a bit dry.
0:08:50 > 0:08:56Marcel, his version of fish and chips was absolutely delicious.
0:08:57 > 0:09:00He made a cheesecake in his first attempt.
0:09:00 > 0:09:04It sounds simple enough. He messed that up,
0:09:04 > 0:09:08so he's got a lot of work to do today for me.
0:09:08 > 0:09:11In the invention test, I had the perfect dish in my head.
0:09:11 > 0:09:14I just wasn't able to put it on the plate. That was the problem.
0:09:17 > 0:09:22- What are you making for us today? - I'm making dessert with apricots, poached rhubarb.
0:09:22 > 0:09:28- I'll make an apricot and amaretto puree.- Are you confident in this dessert?- I hope so.
0:09:28 > 0:09:33- So do I.- I've got a lot to prove to you.- We didn't have much luck in the first dessert.
0:09:33 > 0:09:35I've got to do this one right.
0:09:35 > 0:09:41My aim in this competition was to serve perfect food. Once I do that, I think then I've proven myself.
0:09:49 > 0:09:52He's doing a dessert which is wonderful.
0:09:52 > 0:09:56He's making an apricot sauce flavoured with the amaretti.
0:09:56 > 0:09:59Apricot and almond works beautifully.
0:10:00 > 0:10:04I've just seen Marcel use the blast-chiller to set his dessert.
0:10:04 > 0:10:07I'm glad because he forgot to use that last time.
0:10:14 > 0:10:1720 minutes left, guys.
0:10:20 > 0:10:25James from Northern Ireland, he likes to show off all the technique.
0:10:25 > 0:10:29James made us a selection of canapes in the first invention test.
0:10:29 > 0:10:34I'd actually like to see a decent plate of food here today.
0:10:38 > 0:10:42The last day in here was very good. I was very happy, very pleased.
0:10:42 > 0:10:47In this round, I just want to play to my strengths as best I can and just produce the goods.
0:10:50 > 0:10:52James, what are you cooking for us?
0:10:52 > 0:10:56I'll do rabbit two ways, poaching the loin with some rosemary,
0:10:56 > 0:10:59served on top of some chorizo and bean stew.
0:10:59 > 0:11:02I'll make a samosa using the filo pastry for some textures.
0:11:02 > 0:11:05I'll use the bones to make a beurre blanc base.
0:11:05 > 0:11:09This dish works on paper. Hopefully, it'll work on a board.
0:11:09 > 0:11:12James, you've kind of impressed me, but what about Monica?
0:11:12 > 0:11:17I think I've still to win Monica over. A bad start, so I want to finish strong.
0:11:17 > 0:11:21- If anything, prove to me that I'm right.- Thanks, chef.
0:11:27 > 0:11:29James is cooking rabbit two ways.
0:11:29 > 0:11:35He's using chorizo, he's making his own sauce as well with the rabbit trimming and rabbit bones.
0:11:35 > 0:11:40I hope he doesn't dry out that saddle of rabbit. It's a fragile piece of meat.
0:11:40 > 0:11:44If you overcook it, it's going to be very unpleasant.
0:11:48 > 0:11:50Three minutes to go. Come on.
0:11:55 > 0:11:58One minute to go. Final touches.
0:12:00 > 0:12:03Get it on the plate now. Come on.
0:12:06 > 0:12:09Finished. Time's up.
0:12:14 > 0:12:19David's dish is rabbit stuffed with black olive and kale
0:12:19 > 0:12:21on a tomato chorizo cassoulet
0:12:21 > 0:12:24with confit potatoes.
0:12:33 > 0:12:39The potatoes are nice because you've cut them into the shape of a mushroom. The beans are very tasty.
0:12:39 > 0:12:43I love the depth of flavour. The rabbit is tender, well seasoned.
0:12:43 > 0:12:47But too many beans for the amount of rabbit and I would have liked a sauce.
0:12:49 > 0:12:55This plate tastes very good. The rabbit visually looks stunning and it's cooked very well.
0:12:55 > 0:12:59- I think it's a very flavoursome dish.- Thank you.
0:13:00 > 0:13:03Overall, yeah, I'm quite pleased.
0:13:03 > 0:13:09A bit less cassoulet, a touch more sauce, but apart from that, I think it was all right.
0:13:10 > 0:13:14Marcel's dessert is poached apricot and rhubarb on an apricot puree
0:13:14 > 0:13:18with semifreddo, or semi-frozen custard,
0:13:18 > 0:13:22Chantilly cream on almond and caramel biscuit crumble,
0:13:22 > 0:13:24topped with filo pastry.
0:13:25 > 0:13:30First off, I love the colours, but that's apricot, beautiful sunshine colour.
0:13:30 > 0:13:37The portion is too big. I'd be happy to have this if I wasn't eating anything else in the restaurant.
0:13:48 > 0:13:52Your semifreddo is really nice, not grainy at all, very smooth.
0:13:52 > 0:13:57The apricots are lovely, really well cooked. The crumble is too fine for me.
0:13:57 > 0:14:01The Chantilly or whipped cream doesn't bring anything to the plate,
0:14:01 > 0:14:04but a great taste combination.
0:14:05 > 0:14:08Lots that I like about your plate.
0:14:08 > 0:14:13The semifreddo, I really like that and the amaretto really does come through as well.
0:14:13 > 0:14:15The apricots are really divine.
0:14:15 > 0:14:19The whipped cream, I don't like it. It shouldn't be on there.
0:14:19 > 0:14:23But something about Marcel's dessert today puts a smile on my face.
0:14:25 > 0:14:31I feel good. It wasn't perfect. Not perfect as it could be, but overall, I'm happy.
0:14:31 > 0:14:36James has made herb-crusted lamb with crushed potato and kale,
0:14:36 > 0:14:38topped with a bean foam,
0:14:38 > 0:14:42glazed peppers and olives and a chorizo gravy.
0:14:45 > 0:14:47It's neat, it's tidy, James,
0:14:47 > 0:14:50but a bit of foam for the sake of it?
0:14:50 > 0:14:55- That's the modern side you could do without.- Yeah. - Stick to what you do best.
0:14:55 > 0:14:57LAUGHTER
0:15:07 > 0:15:12I don't like the crushed potatoes because the skins are still on there.
0:15:12 > 0:15:18Those little refinement details are missing on this plate. Likewise, the peppers, the skin is still on.
0:15:18 > 0:15:23The sauce, lovely consistency, so that shows good skill. I do like that. Very good.
0:15:23 > 0:15:27For me, the star is the lamb. It's been well cooked. It's served pink.
0:15:27 > 0:15:31The crust on top is really good. I really enjoyed that.
0:15:33 > 0:15:36James, I have to agree. I love that lamb.
0:15:36 > 0:15:38Your sauce is also a great consistency.
0:15:38 > 0:15:42What's off-putting for me is the stack of the mashed potato
0:15:42 > 0:15:46and for goodness sake, if you don't do foams, don't ever start.
0:15:47 > 0:15:49Yeah.
0:15:49 > 0:15:53I was happy with what I put on the plate. It needs refining.
0:15:53 > 0:15:58In the time, you don't sometimes think about those refinements. We'll see what happens now.
0:15:58 > 0:16:01David has made neck of lamb
0:16:01 > 0:16:04with confit tomatoes
0:16:04 > 0:16:09in a bean cassoulet, red pepper sauce, chorizo and black olives.
0:16:10 > 0:16:13Visually, vibrant colours, beautiful colours.
0:16:13 > 0:16:16It's striking, it's a statement.
0:16:17 > 0:16:21A great statement, David. Very well done. This is what we want to see.
0:16:33 > 0:16:38David, good sauce. Rich red peppers, vibrant, the colour. Everything goes well.
0:16:38 > 0:16:43A touch under-seasoned, the cassoulet, the beans, but the olives are quite salty.
0:16:43 > 0:16:47The lamb, which you water-bathed, is very tender.
0:16:47 > 0:16:51The tomatoes and the kale are cooked well. It's a good plate of food.
0:16:51 > 0:16:57Nit-picking, you could have cut the chorizo a lot better and the olives a lot better,
0:16:57 > 0:17:02but taste-wise, good, very, very good.
0:17:02 > 0:17:06- I'm pleased for you, David. Very pleased for you.- Thank you.
0:17:06 > 0:17:09A lot better than last time. Very, very happy.
0:17:10 > 0:17:14Aline's dish is kidney and kale-stuffed saddle of rabbit
0:17:14 > 0:17:18with roast neck of lamb on haricot beans with sauteed potatoes
0:17:18 > 0:17:21and a rhubarb chutney topped with apricots.
0:17:22 > 0:17:24It's served with a red wine sauce.
0:17:24 > 0:17:29First off, it looks like you've grabbed all the ingredients,
0:17:29 > 0:17:32cooked everything and put it all on the plate.
0:17:32 > 0:17:35- Yes.- It's not the prettiest plate of food, Aline.
0:17:35 > 0:17:37It looks confused.
0:17:37 > 0:17:43Aline, I'm sorry to say, it looks like a plate cooked by an amateur.
0:17:43 > 0:17:48- You cooked the lamb and the rabbit. Was it necessary to serve them both? - No.- No.
0:17:57 > 0:18:00Your rabbit's cooked nicely. It's seasoned well.
0:18:00 > 0:18:03It goes nicely with your chutney on the side.
0:18:03 > 0:18:07It does not marry well with your red wine sauce. It's rich and heavy.
0:18:07 > 0:18:11The lamb is cooked well. It's pink, it's quite tender.
0:18:11 > 0:18:17It goes well with the beans and your red wine sauce, yet you've put everything on the plate.
0:18:17 > 0:18:20That's where it's all gone wrong for you.
0:18:20 > 0:18:26There are things on this plate which scream out, "Yes, brilliant work,
0:18:26 > 0:18:28"great skills, understanding,"
0:18:28 > 0:18:32- but unfortunately, they're all on one plate.- That's true.
0:18:32 > 0:18:35I'm really upset with myself.
0:18:35 > 0:18:41I did everything right and I put everything on the plate. It was stupid. I'm really upset.
0:18:42 > 0:18:46James has made poached rabbit loin on chorizo and bean stew
0:18:46 > 0:18:51with a rabbit-filled samosa, rabbit kidney and a beurre blanc.
0:18:52 > 0:18:58I really like your presentation. It's immaculate. The portion is a little bit small, though.
0:19:14 > 0:19:18Tasty beans, James. The samosas, I love the crunch from the pastry.
0:19:18 > 0:19:22The rabbit is well cooked. The sauce has got a great consistency to it.
0:19:22 > 0:19:27James, it is a very small plate of food, but it's a very tasty plate of food.
0:19:27 > 0:19:31The loin is well trimmed, it's well cooked.
0:19:31 > 0:19:36The beurre blanc sauce has got bags of flavour from the bones and trimmings of the rabbit.
0:19:36 > 0:19:39It's a good dish, James.
0:19:42 > 0:19:45After that challenge, I feel all right.
0:19:45 > 0:19:51Probably the silliest mistake I've made yet was putting not enough food on the plate.
0:19:51 > 0:19:55But you can't go back in time, so I'll just have to live with it.
0:19:58 > 0:20:01Thank you, chefs.
0:20:01 > 0:20:05Two of you will be leaving. Thank you. Off you go.
0:20:19 > 0:20:22Good cooking today, Monica. Very good cooking.
0:20:22 > 0:20:25Great to see some different dishes,
0:20:25 > 0:20:27but there were errors.
0:20:27 > 0:20:30One or two definitely in trouble.
0:20:30 > 0:20:34Let's talk about Aline. I wasn't best pleased with her plate of food.
0:20:34 > 0:20:38It was all on one plate and it looked a mess.
0:20:38 > 0:20:42Aline's plate today was confused which is a shame because she can cook.
0:20:42 > 0:20:45I think we have to let Aline go.
0:20:48 > 0:20:50I'm so upset.
0:20:50 > 0:20:53It's obvious who did very well -
0:20:53 > 0:20:58young David. His plate looked stunning and he backed it up with good cooking.
0:20:58 > 0:21:00I agree, Mon. Absolutely bang-on.
0:21:00 > 0:21:05I think I've done enough to stay in. I hope I have. I'm confident.
0:21:05 > 0:21:08David, he's got bags of technique.
0:21:08 > 0:21:13He understands cooking. He cooked his saddle of rabbit in a steamer to keep it really moist.
0:21:13 > 0:21:17I'm hoping the judges are still on my side
0:21:17 > 0:21:20and I can go another round, hopefully.
0:21:20 > 0:21:26James from Northern Ireland, I was really pleased because I thought that plate he dished up was lovely.
0:21:26 > 0:21:30It ticked all the boxes, other than it being too small.
0:21:30 > 0:21:34James, we both agree on. He deserves to go through.
0:21:34 > 0:21:38I'd like to get through to the next round and start cooking my own food.
0:21:38 > 0:21:43I think as the competition progressed, those silly mistakes, you'd stop making them.
0:21:43 > 0:21:46So it's down to Marcel and army James.
0:21:46 > 0:21:51Army James, showing off classical skills, his lamb was the highlight.
0:21:51 > 0:21:54- That was yum.- The lamb, I agree, was the best thing on his plate.
0:21:54 > 0:21:57The potatoes, not good.
0:21:57 > 0:22:00With the skins like that, not in high-end cooking.
0:22:00 > 0:22:04I was not a fan of the cream foam. It was unnecessary on the top,
0:22:04 > 0:22:07especially since he made a sauce, a good attempt too.
0:22:07 > 0:22:13Again I've shown them I can cook. I'm not 100% sure whether I'm going to get through or not.
0:22:13 > 0:22:15I don't know. I'm confused.
0:22:15 > 0:22:19- What about Marcel? - That was a good dessert.
0:22:19 > 0:22:24That puree was wonderful, the apricots caramelised and the rhubarb just right.
0:22:24 > 0:22:30However, it wasn't perfect. We didn't need that cream and it was such a huge portion.
0:22:33 > 0:22:36If I go home today, I won't be happy,
0:22:36 > 0:22:39but I think I've done my best.
0:22:39 > 0:22:45On the one hand, we've got James who has got bags and bags of experience,
0:22:45 > 0:22:50and on the other hand, we've got Marcel who has very little experience, almost self-trained.
0:22:50 > 0:22:53This is a hard one. It's a tough one.
0:23:02 > 0:23:05Not easy to make a decision,
0:23:05 > 0:23:09but it is a competition and two of you will be leaving us.
0:23:11 > 0:23:15The first chef that is leaving us today is...
0:23:15 > 0:23:17Aline.
0:23:23 > 0:23:26I'm really sad. I haven't shown my best cooking.
0:23:26 > 0:23:29I'm really sad to go.
0:23:29 > 0:23:32The second chef leaving us today is...
0:23:37 > 0:23:40..James Sinclair-Jones.
0:23:49 > 0:23:51Oh, well...
0:23:53 > 0:23:59Everybody's cooking really well and those small points they picked me up on went against me today.
0:24:01 > 0:24:03Gutted.
0:24:06 > 0:24:09You four are through to the next round.
0:24:09 > 0:24:11Don't relax for one minute.
0:24:12 > 0:24:14Next is the critics.
0:24:26 > 0:24:29I hope you're ready. You have a tough test in front of you.
0:24:29 > 0:24:33Impress the critics, impress us.
0:24:35 > 0:24:38Two courses in one hour and 15 minutes.
0:24:38 > 0:24:42Two of you will be going to the semi-final.
0:24:42 > 0:24:46Two of you, sadly, will be leaving us.
0:24:46 > 0:24:48Right, that's it. Off you go.
0:24:58 > 0:25:00It's a big day today, Monica.
0:25:00 > 0:25:06Our chefs have really got to excel. They've got to cook like they've never cooked before.
0:25:09 > 0:25:14Cooking for a difficult customer is one thing, but for a difficult critic, ay-ay-ay.
0:25:19 > 0:25:25I think one hour, 15 minutes to do two courses for four people, it's a big ask.
0:25:25 > 0:25:30I'm confident I can produce the food, but it's going to be a lot of hard work.
0:25:31 > 0:25:35James, what are you making for the critics today?
0:25:35 > 0:25:39Roast halibut with a curried clam chowder, a black olive crumb.
0:25:39 > 0:25:45For dessert, a vanilla parfait with a pistachio and hazelnut crumble, fresh strawberries and rhubarb puree.
0:25:45 > 0:25:49I've been working on these dishes for a long time, so I know they work.
0:25:49 > 0:25:55- Have you cooked for critics before? - My track record cooking for critics isn't the best.- Oh!
0:25:55 > 0:26:01I've been on the receiving end of some bad reviews, so I don't want that to happen today.
0:26:05 > 0:26:12James is cooking a nice, big chunk of halibut and serving with it a clam chowder flavoured with curry.
0:26:12 > 0:26:16A good chowder for me should be rich and unctuous, but not heavy.
0:26:18 > 0:26:22James is serving with his vanilla parfait some rhubarb compotes.
0:26:22 > 0:26:27It's got to be sweet enough, not too sharp. With a crumble on top. Sounds heavenly.
0:26:34 > 0:26:40I don't want to go home now. I want to produce a perfect plate of food for the judges.
0:26:40 > 0:26:43I want them to look at it and say, "Yes, that's it...
0:26:44 > 0:26:49"That's what we want in a MasterChef champion." That's what I want to be.
0:26:49 > 0:26:51How are you feeling, David?
0:26:51 > 0:26:54Nervous. I didn't become a chef for an easy life.
0:26:54 > 0:26:59- What's the saying? If you can't stand the heat... - Don't come on MasterChef.- Indeed!
0:26:59 > 0:27:05- Have you made a lot of sacrifices? - It's something you want to do, the passion. You can't do anything else.
0:27:05 > 0:27:11I trained to be a plumber, tiler, plasterer. I worked in a bar for a while. I was in the navy as well.
0:27:11 > 0:27:14- So what are you cooking? - I'm doing braised turbot
0:27:14 > 0:27:17with crushed potatoes, artichokes,
0:27:17 > 0:27:21langoustines and a shellfish sauce.
0:27:21 > 0:27:23And then for dessert,
0:27:23 > 0:27:28almost like a millefeuille with a chocolate tuile, foam and a strawberry daiquiri sorbet.
0:27:28 > 0:27:31- I'm really looking forward to this, David.- Good.
0:27:38 > 0:27:43David is making us a braised turbot with langoustines.
0:27:43 > 0:27:49He's taken the heads off to make a sauce, almost like a bisque.
0:27:49 > 0:27:52If David pulls it off, it means he has got the skills.
0:27:52 > 0:27:55Most definitely.
0:27:55 > 0:28:01I love the idea of his dessert - a chocolate millefeuille with a strawberry and rum sorbet.
0:28:05 > 0:28:08That's it, chefs. Halfway.
0:28:15 > 0:28:18To cook for critics is as tough as it gets.
0:28:18 > 0:28:22Hopefully, I can prove that I can cook.
0:28:23 > 0:28:26Marcel, what are you making today?
0:28:26 > 0:28:31I'm making neck of lamb with a couscous salad, aubergine and black olive puree.
0:28:31 > 0:28:34The dessert is... Strudel is very, very popular back home.
0:28:34 > 0:28:38I decided to go with almond and cherry, a popular filling.
0:28:38 > 0:28:41- You're putting a marker down for Slovakian cuisine.- Yes.
0:28:41 > 0:28:44You have got about a hundred things to do in an hour.
0:28:44 > 0:28:49I think I can do it. If I crack on and don't make silly mistakes, I can do it.
0:28:49 > 0:28:54- You are a self-trained chef.- Yes. - Can you get through to the next round?
0:28:54 > 0:28:57- I want to go as far as I can.- Good.
0:29:03 > 0:29:06Marcel has set himself so much work.
0:29:06 > 0:29:11He's got lamb to vac-pack, cook and colour, a sauce he's just got on.
0:29:12 > 0:29:15Pickled cucumber, mint oil, purees.
0:29:15 > 0:29:19Let's hope these are tried and tested recipes,
0:29:19 > 0:29:22otherwise, he's really in trouble.
0:29:25 > 0:29:28Marcel's dessert sounds delicious.
0:29:29 > 0:29:32A cherry and almond strudel.
0:29:33 > 0:29:36Marcel has rolled out the pastry really thin.
0:29:36 > 0:29:38He's only just put it in the oven.
0:29:42 > 0:29:47There's no point being in a competition and not pushing yourself.
0:29:48 > 0:29:53I mean, I know I can do the dish if you give me a couple of days!
0:29:56 > 0:30:00What are your two dishes that are going to blow us away?
0:30:00 > 0:30:03The first dish is rabbit, so I'm using the whole rabbit -
0:30:03 > 0:30:08loin wrapped in pancetta, we've got the rack, some pea puree, carrot puree,
0:30:08 > 0:30:11a mustard sort of jus, vinaigrette.
0:30:11 > 0:30:15And the second dish is a chocolate tart, sable biscuit.
0:30:15 > 0:30:20And if it's set, you'll get a lime curd ice cream as well with that.
0:30:20 > 0:30:24It's a lot of work, but I like the sound of your menu. Very much so.
0:30:24 > 0:30:28It would have been nice if I could have tested a few little things...
0:30:28 > 0:30:32- You've not tested any of this?- I've made the lime curd ice cream once.
0:30:32 > 0:30:35This chocolate recipe, I haven't made.
0:30:35 > 0:30:41You've got some nerve doing all of this and some of these recipes you haven't tried before. Are you mad?
0:30:41 > 0:30:46If you want to get somewhere, you need to take risks. That's what I'm here to do.
0:30:46 > 0:30:48- Good luck. Get a move on.- Thank you.
0:30:52 > 0:30:56David is using the rabbit. All of it, hopefully.
0:30:56 > 0:31:01I hope he gets enough time to do that because it sounds divine.
0:31:01 > 0:31:04I love the idea of this chocolate tart.
0:31:04 > 0:31:09A chocolate tart without a base, but he's making a sable biscuit to give it the crunch.
0:31:09 > 0:31:13That's enough for me, but no, he's making a lime curd ice cream.
0:31:13 > 0:31:16That is just heaven. I can't wait to taste it.
0:31:21 > 0:31:2520 minutes to go, chefs. Come on, keep it going. Keep it going.
0:31:34 > 0:31:39You see quite a lot of ordinary food. You see quite a lot of good food.
0:31:39 > 0:31:43What you don't see so often is exceptionally good food
0:31:43 > 0:31:46and that's what I'd like to see here.
0:31:49 > 0:31:53What I'm looking for is that certain je ne sais quoi.
0:31:53 > 0:31:55You don't know what it is,
0:31:55 > 0:31:59but when you eat someone's food, you know they've got it.
0:32:03 > 0:32:05I want to see them begin
0:32:05 > 0:32:09to discard the shackles of tedious French gastronomy
0:32:09 > 0:32:12and to make a stand for what you can cook in Britain today.
0:32:21 > 0:32:26- James, five minutes left. - It's all going to come together pretty much last minute.
0:32:28 > 0:32:32James's main course is pan-roast halibut with a black olive crumb,
0:32:32 > 0:32:35curried clam chowder, spring vegetables.
0:32:35 > 0:32:40- As with all fish, you've got to cook it well. - It's all about the execution.
0:32:42 > 0:32:44It smells really good, James.
0:32:44 > 0:32:48So we've got a crispy potato and black olive crust.
0:32:51 > 0:32:54I like how this is looking, James.
0:32:56 > 0:32:59- Is that it?- That's us, chef, yeah. - Go, go, go. Well done.
0:33:06 > 0:33:12James has pan-roasted halibut and topped it with a potato and black olive crumb,
0:33:12 > 0:33:15accompanied by spring vegetables in a curried clam chowder.
0:33:15 > 0:33:17- Thank you.- Thank you.
0:33:17 > 0:33:21The fish looks very nice. Everything looks elegant.
0:33:21 > 0:33:24Yeah, I know. It looks great.
0:33:30 > 0:33:33This is a nice dish in many ways.
0:33:33 > 0:33:37The fish is cooked beautifully, the broccoli and asparagus as well.
0:33:37 > 0:33:43The sauce is potentially very nice, but he's chucked the most amazing amount of salt into it.
0:33:43 > 0:33:49There's not enough of that clam chowder veloute. It's not holding the whole dish together.
0:33:49 > 0:33:52If the clam chowder had been a rich, saffron-flavoured sauce,
0:33:52 > 0:33:58we might have got somewhere, but the dish doesn't work. What a pity cos it looked really nice!
0:34:04 > 0:34:07The fish is ever so slightly overcooked.
0:34:07 > 0:34:11It's gone a bit dry. I do like that crust with the olive though.
0:34:11 > 0:34:15I like those potatoes cut so small. It shows attention to detail.
0:34:15 > 0:34:19There's not enough of that chowder. So near, but there are errors.
0:34:19 > 0:34:24I think he could have taken the time and made these vegetables really finely presented,
0:34:24 > 0:34:28a touch more finesse, so everything is perfect like those potatoes.
0:34:30 > 0:34:33Well done, James.
0:34:33 > 0:34:36- You've got 15 minutes now for pudding.- Sure.- Brilliant.
0:34:38 > 0:34:44James's dessert is vanilla parfait, pistachio and hazelnut crumble, rhubarb, strawberries.
0:34:45 > 0:34:49Nothing wildly new here. If he can cook well, it'll be good.
0:34:50 > 0:34:56To succeed, it has to convince us that we didn't just want a rhubarb crumble.
0:34:56 > 0:34:58The jury is out.
0:35:01 > 0:35:04Well on time, I tell you.
0:35:04 > 0:35:06Well on time. Well done.
0:35:06 > 0:35:11Chefs struggle to get this done in an hour. You've done very well.
0:35:11 > 0:35:13- Go. Well done, James.- Thank you.
0:35:16 > 0:35:18Thank you.
0:35:21 > 0:35:23James's dessert is vanilla parfait,
0:35:23 > 0:35:28sandwiched in almond tuiles on a bed of rhubarb puree
0:35:28 > 0:35:33with a pistachio and hazelnut crumble, popping candy and strawberries.
0:35:34 > 0:35:38This dessert looks like a traffic accident in Toytown.
0:35:38 > 0:35:41It should be roped off. We shouldn't be allowed near it.
0:35:41 > 0:35:47That's a bit unfair. There's fun here. Unfortunately, the smear looks really unpleasant.
0:35:54 > 0:36:00There are some really nice tastes on this plate. The parfait is nice. It's creamy, the vanilla is good.
0:36:00 > 0:36:05It's just this idea of smears and popping candy. It's just fashion, isn't it?
0:36:05 > 0:36:09It's the worst kind of fashionable. We've got two nice things here.
0:36:09 > 0:36:13We've got strawberries and cream, always a winner, and rhubarb crumble,
0:36:13 > 0:36:18but by the time they've been through the mill, they're no good. It's got too complicated.
0:36:18 > 0:36:24It's not an eyesore, but it's like an abstract painting. You're not quite sure which way to look at it.
0:36:26 > 0:36:29That parfait is very light.
0:36:29 > 0:36:34The sharpness of the rhubarb goes well with strawberries. It tastes better than it looks.
0:36:34 > 0:36:37I'm not bowled over by the presentation.
0:36:37 > 0:36:41James has shown a lot of skill and technique. He's not wowed us though.
0:36:48 > 0:36:53It wasn't the best food I could have cooked, but it certainly wasn't the worst.
0:36:53 > 0:36:57I definitely felt the pressure today. Definitely.
0:37:05 > 0:37:09David, you have only seven minutes left. Let's get a move on.
0:37:10 > 0:37:13David G's got quite a posh-sounding menu.
0:37:13 > 0:37:19He's name-dropping words like turbot, langoustine, shellfish sauce. Let's hope he can do it well.
0:37:21 > 0:37:26I love the idea of a shellfish sauce just holding all the other elements together.
0:37:26 > 0:37:28But it has to be well made.
0:37:29 > 0:37:32It has to be absolutely the best of its sort.
0:37:33 > 0:37:39- David, three and a half minutes left.- I might be two or three minutes late if that's the case.
0:37:43 > 0:37:46Come on, David.
0:37:46 > 0:37:48- That's your hour, David.- Yeah.
0:37:59 > 0:38:04You've really got to step it up now because there's late and there's very late.
0:38:16 > 0:38:18Good. Steady hands.
0:38:24 > 0:38:25Thanks.
0:38:25 > 0:38:31David has made braised turbot on a bed of crushed potatoes
0:38:31 > 0:38:35with pan-fried langoustines and violet artichokes,
0:38:35 > 0:38:37served with a langoustine sauce.
0:38:37 > 0:38:40It's rather spare and sparse on the plate.
0:38:40 > 0:38:44It's not a plate that's crying out to be eaten.
0:38:44 > 0:38:47This wouldn't keep me going till pudding.
0:38:52 > 0:38:56The turbot comes apart. It's held its moisture nicely in the middle.
0:38:56 > 0:39:00The langoustines have not been overdone. They're nicely juicy.
0:39:00 > 0:39:02The sauce is really well made.
0:39:02 > 0:39:08Plenty of things are well done. The artichokes are a lovely, little, pungent, acidic note.
0:39:09 > 0:39:14Hmm! He makes an amazing shellfish sauce. That is absolutely delicious.
0:39:18 > 0:39:24That's delicious. It really is delicious. Beautifully seasoned, beautifully cooked.
0:39:24 > 0:39:27The turbot is succulent. The sauce has such sweetness in it.
0:39:27 > 0:39:31He was very late, but it was worth waiting for.
0:39:31 > 0:39:35- You've got just over ten minutes for your dessert, yeah?- Yeah.
0:39:38 > 0:39:43For his dessert, David G opts for the laconic style -
0:39:43 > 0:39:46chocolate and strawberries.
0:39:46 > 0:39:49Yes, I like chocolate. Yes, I like strawberries.
0:39:50 > 0:39:52I hope they're not too badly messed about.
0:40:03 > 0:40:05Come on, David. You're almost there.
0:40:06 > 0:40:10The sorbet's a bit hard, a bit lumpy there.
0:40:13 > 0:40:16Not working...? Surely, that'll hold.
0:40:19 > 0:40:21- No?- No, I can't do it.
0:40:21 > 0:40:27- Did you put any stabiliser in that sorbet?- I forgot to put it in. - No wonder you're struggling.
0:40:28 > 0:40:31You're just about on time. Off you go.
0:40:35 > 0:40:41David's dessert is chocolate millefeuille, chocolate tuile layers filled with strawberry mousse,
0:40:41 > 0:40:44chocolate mousse and chocolate jelly
0:40:44 > 0:40:49with champagne-marinaded strawberries and a strawberry daiquiri sorbet.
0:40:49 > 0:40:52I think presentation may not be David's strong suit.
0:40:52 > 0:40:58These great, big macerated strawberries plumped on the top, it's overbalancing the look of it.
0:41:03 > 0:41:06Eugh! Ohh..
0:41:06 > 0:41:12The strawberry daiquiri is really sharp and really unforgiving in every way.
0:41:12 > 0:41:18The bits of chocolate goo and chocolate jelly are very much chocolate goo and chocolate jelly.
0:41:18 > 0:41:23I don't like this very much. I think there are too many things that don't work.
0:41:23 > 0:41:28That sorbet is... There's only one word for it and that is disgusting.
0:41:28 > 0:41:32He's just tried to do too much and he hasn't quite done it well enough.
0:41:32 > 0:41:39That's a sorry-looking dessert. The sorbet is not right and the whole thing is crumbling.
0:41:39 > 0:41:44He didn't put any stabiliser in his sorbet and I don't think he put any sugar in it either.
0:41:44 > 0:41:46Agh!
0:41:48 > 0:41:50Oh, that's sharp!
0:41:51 > 0:41:57You couldn't get any more different-tasting plates than this dessert and main course from David.
0:41:57 > 0:42:02I really don't like the chocolate jelly. The dessert's gone really wrong for David.
0:42:02 > 0:42:07As much as I loved his turbot dish, this, for me, is a disaster.
0:42:09 > 0:42:12I could have done better. I've done better in the past.
0:42:12 > 0:42:16But that's what I've made today. That's what I'm getting judged on.
0:42:26 > 0:42:29I'm so close to going over and having a stern word with Marcel.
0:42:29 > 0:42:34It frustrates me to watch a chef work like this. He hasn't cleaned up.
0:42:40 > 0:42:42Right, Marcel, three minutes to go.
0:42:42 > 0:42:46- I'm behind.- How behind? - I'd say seven minutes, chef.
0:42:48 > 0:42:53Marcel's doing spring lamb neck fillet roasted with herbs, served with a couscous salad.
0:42:53 > 0:42:57I've had lamb neck and it can be absolutely wonderful.
0:43:05 > 0:43:09What's gone wrong? The puree won't go through the bottle?
0:43:09 > 0:43:12- Yeah.- Not fine enough? - Not fine enough.
0:43:19 > 0:43:22You're seriously late now, Marcel. Come on.
0:43:36 > 0:43:39I'm terribly sorry for being late.
0:43:41 > 0:43:48Marcel's main is herb-roasted lamb neck fillet, served with couscous, chickpea and pickled cucumber salad,
0:43:48 > 0:43:50olive tapenade and yogurt.
0:43:55 > 0:43:58Setting aside the lamb, which looks just fine,
0:43:58 > 0:44:03everything else on the plate looks as if you've gone to a health food restaurant,
0:44:03 > 0:44:10got one of those plastic boxes, filled it with all sorts of odd bits and pieces, and then fallen over.
0:44:10 > 0:44:14I really don't understand what was taking him so long.
0:44:19 > 0:44:23It's like a deconstruction of an indifferent kebab.
0:44:23 > 0:44:28The salady thing doesn't work. The tapenadey thing doesn't work.
0:44:28 > 0:44:30The lamb's OK, but a bit on the chewy side.
0:44:30 > 0:44:35There is no excitement here, there is no skill here, there is no flavour here.
0:44:35 > 0:44:40It's dull and pointless and it wasn't worth waiting for.
0:44:42 > 0:44:47There's parts I like. Couscous and lamb is a given. There's hints of that mint coming through.
0:44:47 > 0:44:51But too much going on. It's a confused plate. I'm confused.
0:44:51 > 0:44:54I really do like that neck end of lamb. He's cooked it well.
0:44:54 > 0:44:57The olive and smoked aubergine puree I quite like.
0:44:57 > 0:45:01It's nothing special. It really isn't anything special.
0:45:04 > 0:45:07Marcel, you'll have to move it with that pudding.
0:45:09 > 0:45:13For his dessert, he recommends a cherry and almond strudel.
0:45:13 > 0:45:19Strudels are classically very, very difficult and he's got time limits to contend with.
0:45:21 > 0:45:26I think he'll do it his way. It could be lovely. We'll have to wait and see.
0:45:26 > 0:45:28- Marcel...- Yes, chef?
0:45:28 > 0:45:34- How long? - I'm starting to plate everything up. - Starting to plate up. Great.
0:45:46 > 0:45:49Time was up a long time ago.
0:46:05 > 0:46:09- Here you are.- Thank you. - Here you are.
0:46:09 > 0:46:14Marcel's dessert is his version of a cherry and almond strudel,
0:46:14 > 0:46:17cherry compote with almond crumble,
0:46:17 > 0:46:20cherry tuile and puff pastry shards,
0:46:20 > 0:46:23topped with an edible flower.
0:46:24 > 0:46:28It's sort of like the aftermath of a massacre at Ladies' Day at Ascot.
0:46:28 > 0:46:33Mine looks like a sort of fascinator that's become severed from the head.
0:46:33 > 0:46:39All over Europe, pastry chefs are spinning in their graves at the idea that this should be called a strudel.
0:46:47 > 0:46:49It tastes better than it looks.
0:46:49 > 0:46:54The pastry is well made. The tuiles are well made. It's good. I like it.
0:46:54 > 0:46:59I don't see how this is an improvement on a cherry strudel.
0:46:59 > 0:47:04I don't think breaking it down into its component parts is a good idea.
0:47:04 > 0:47:09In spite of its strange presentation, it's really delicious. I've gobbled it all up.
0:47:12 > 0:47:18I've never seen a strudel served like this. I don't think he's done the Slovakian strudel justice.
0:47:18 > 0:47:23That cherry sauce was just thrown on there at the last minute. It's a mess.
0:47:24 > 0:47:26The cherries are delicious.
0:47:26 > 0:47:31I love those cherries, but part of the puff pastry is burnt, part of it is raw.
0:47:31 > 0:47:37This whole dish is far, far, far too sweet. It's not working. There are too many errors.
0:47:42 > 0:47:47That was tough. I've done these dishes before and I've done them much better than that.
0:47:50 > 0:47:53- Time to plate up.- Oui. - Are you there?
0:47:54 > 0:47:56Five minutes max.
0:48:01 > 0:48:06For his main course, he's giving us loin, pan-fried rack, braised leg, liver and kidney of rabbit
0:48:06 > 0:48:10with lettuce parcel, pea and carrot puree and rabbit jus.
0:48:10 > 0:48:15He's basically giving us an entire rabbit. Well done to him for going for it!
0:48:25 > 0:48:28Come on. Let's go, let's go, let's go.
0:48:32 > 0:48:35- OK, good. Well done. - Thank you, chef.
0:48:42 > 0:48:46David has made saddle of rabbit wrapped in pancetta,
0:48:46 > 0:48:51pan-fried rack, braised leg, liver and kidney of rabbit,
0:48:51 > 0:48:55green beans, pea puree and a mustard vinaigrette.
0:48:55 > 0:48:59- Enjoy your meal, guys. - Thank you.- Thank you.
0:48:59 > 0:49:03This looks very pretty and fresh and really innovative.
0:49:03 > 0:49:06I'm quite excited by the rabbit rack.
0:49:06 > 0:49:10I'm not seeing the lettuce parcel. He may have run out of time.
0:49:10 > 0:49:14Not surprising if he's done all this rabbit butchery himself.
0:49:22 > 0:49:27The rabbit rack has got good, crispy bits on it. The little kidneys are very nice.
0:49:27 > 0:49:31There is evidence of some really good cooking here.
0:49:31 > 0:49:35That loin is so perfectly cooked and tender. It's fantastic.
0:49:35 > 0:49:41And the pea puree, there's a wonderful, bursting, fresh flavour there.
0:49:41 > 0:49:44And it is a beautiful match to that rabbit.
0:49:44 > 0:49:48It's absolutely perfect. It's what we said we were looking for.
0:49:48 > 0:49:53You don't know what it'll be, but when you find it, you'll know and this is it.
0:49:55 > 0:50:00That little loin of rabbit wrapped in pancetta is roasted to perfection.
0:50:00 > 0:50:06It is sweet and succulent. The kidney is delicious. The liver is pink, as it should be.
0:50:06 > 0:50:08I like the mustard dressing.
0:50:08 > 0:50:12What's on the plate is very well cooked, very well seasoned.
0:50:14 > 0:50:17David, you'll really have to move it for your dessert.
0:50:17 > 0:50:20The dessert is chocolate tart with caramel espuma,
0:50:20 > 0:50:24salted peanut butter, honey-roasted peanuts,
0:50:24 > 0:50:28sable biscuit and lime curd ice cream.
0:50:28 > 0:50:31If he had a brigade of about 16 with him,
0:50:31 > 0:50:37I'd have absolute confidence that he could bring together every bit of this pudding at the right time.
0:50:38 > 0:50:43Given the fact that it's just him, I fear he's overstretched himself.
0:50:46 > 0:50:48OK, off you go. Well done.
0:50:51 > 0:50:53Hmm.
0:50:57 > 0:51:02David's dessert is chocolate tart with caramel espuma or foam,
0:51:02 > 0:51:05sitting on salted peanut butter
0:51:05 > 0:51:08with honey-roasted peanuts, sable biscuits
0:51:08 > 0:51:11and a lime curd ice cream.
0:51:11 > 0:51:13Enjoy it, guys. Thank you.
0:51:15 > 0:51:19This looks competent, confident, natural.
0:51:19 > 0:51:22It looks really, really nice.
0:51:22 > 0:51:24There it is. That's what we were after.
0:51:32 > 0:51:34Fantastic.
0:51:34 > 0:51:36Oh, golly, this is really good!
0:51:36 > 0:51:41This moussey chocolate is incredibly intense, but also light.
0:51:41 > 0:51:43It's just celestial, isn't it?
0:51:43 > 0:51:49And put in a couple of these salted peanuts and some of this caramel foam...
0:51:49 > 0:51:53It's one of the nicest mouthfuls you could imagine. It's delicious.
0:51:53 > 0:51:58It's a very nice dessert. It manages to be intense in flavour without being too sweet.
0:51:58 > 0:52:02- I could eat a great deal of this. - It's a historic pudding.
0:52:02 > 0:52:05He's delivered on every single level.
0:52:11 > 0:52:17I really like that bitter chocolate. It's indulgent, it is greedy, as a dessert should be.
0:52:17 > 0:52:19It's good. Good eating.
0:52:19 > 0:52:23I really like the lime curd ice cream. It's a good dessert.
0:52:23 > 0:52:27I'd like to finish the rest of it if you don't mind.
0:52:33 > 0:52:37I feel happy with the dishes that went out in the end.
0:52:37 > 0:52:43Not everything was there, but I couldn't have done any more, so I'm happy.
0:52:44 > 0:52:47Well, that was a bit of a mixed bag, wasn't it?
0:52:48 > 0:52:50We had highs.
0:52:50 > 0:52:52And very lows, I think.
0:52:55 > 0:52:57Let's talk about Marcel.
0:52:57 > 0:53:01Marcel's main course of lamb with couscous, for me, just didn't do it
0:53:01 > 0:53:05and for most of the critics, it really didn't do it either.
0:53:05 > 0:53:11It was a scattering on the plate and a mismatch of a lot of ingredients. He was very late. It lacked finesse.
0:53:11 > 0:53:14The dessert, I'm sorry...
0:53:14 > 0:53:17That dessert, I was expecting a lovely strudel.
0:53:17 > 0:53:21The taste of the cherries was really nice. The whipped cream was good.
0:53:21 > 0:53:26But there was an overriding taste of sugar. Far too much sugar going on.
0:53:26 > 0:53:28And visually, it just didn't work.
0:53:28 > 0:53:32Marcel is a self-taught chef. I think it showed today.
0:53:32 > 0:53:35He just attempted too much.
0:53:35 > 0:53:37Let's talk about David.
0:53:37 > 0:53:42Now, David has definitely got skills. Definitely.
0:53:42 > 0:53:45I really enjoyed eating that rabbit dish.
0:53:45 > 0:53:51That pea puree was just so sweet and delicious. It worked perfectly with the sweetness of the rabbit.
0:53:51 > 0:53:55David can cook. That was a really good dish and it looked stunning.
0:53:55 > 0:54:01Flavour combination-wise, I loved David's dessert. I was most definitely in patisserie heaven.
0:54:01 > 0:54:06I think we agree that David should go through to the next round
0:54:06 > 0:54:11and I think sadly for Marcel, his competition has come to an end.
0:54:11 > 0:54:16That leaves us with James and David G. I'd like to discuss David G.
0:54:16 > 0:54:19I was mightily impressed by his cooking skills.
0:54:19 > 0:54:22That turbot was cooked absolutely to perfection.
0:54:22 > 0:54:26For me, the star of the show was that lustre of a sauce.
0:54:26 > 0:54:31Any chef that can make a langoustine sauce that good, I tell you, deserves his place here.
0:54:31 > 0:54:36But that was a very bad dessert. I would have been embarrassed to serve that to anyone.
0:54:36 > 0:54:43The chocolate jelly was like rubber. The texture was horrible. The sorbet without sugar syrup and stabiliser.
0:54:43 > 0:54:46I really feel for him because that turbot dish was up there
0:54:46 > 0:54:51and that dessert was... Oh, no, no. What happened, David?
0:54:51 > 0:54:55It's the semi-finals next round and it's really serious.
0:54:55 > 0:55:00I've got big things planned. I want the judges to see that.
0:55:00 > 0:55:02Now, what about James?
0:55:02 > 0:55:08The critics loved James's presentation of the fish dish, but they said it was far too salty.
0:55:08 > 0:55:10His halibut was overcooked.
0:55:10 > 0:55:14The sauce didn't have enough oomph you'd expect from a good chowder.
0:55:14 > 0:55:20Visually, I wasn't bowled over by James's pudding, that big swipe of pink rhubarb puree.
0:55:20 > 0:55:24What I did like was that sandwich vanilla frozen parfait.
0:55:24 > 0:55:28Look at this dessert. It showed off a lot of skill, for sure.
0:55:28 > 0:55:33Those almond tuiles used as the biscuits to sandwich the parfait, they were wonderful.
0:55:33 > 0:55:38I honestly couldn't put my hand on my heart and say they were all perfect plates of food.
0:55:38 > 0:55:43They were OK plates of food, but I don't know if "OK" is enough to get to the semi-finals.
0:55:46 > 0:55:49This is not easy by a long stretch.
0:55:51 > 0:55:53Both of these chefs could be a risk.
0:56:06 > 0:56:09We have made a decision.
0:56:09 > 0:56:11Two of you will be leaving us.
0:56:17 > 0:56:20The first chef that is leaving us today is...
0:56:25 > 0:56:27..Marcel.
0:56:32 > 0:56:36Obviously, I feel disappointed to be leaving today,
0:56:36 > 0:56:39but I enjoyed my experience and I'm going to learn from it
0:56:39 > 0:56:43and use it as a motivation to progress further as a chef.
0:56:43 > 0:56:47The second chef leaving us today is...
0:56:55 > 0:56:56..James.
0:57:03 > 0:57:05Disappointed.
0:57:05 > 0:57:07I won't forget any of this experience.
0:57:07 > 0:57:12It wasn't my day today. It's still very disappointing to be going home.
0:57:15 > 0:57:20I honestly didn't think I'd get this far, but it means so much to get to this level.
0:57:21 > 0:57:25Yes, I'm still in a bit of a state of disbelief at the moment.
0:57:28 > 0:57:32I'm happy. I'm really excited that I'm through to the next round.
0:57:32 > 0:57:36I think, overall, it was a good day.
0:57:36 > 0:57:38- Cheers. - Cheers.
0:57:42 > 0:57:47Next week, it's the chance for eight new chefs to prove they have what it takes.
0:57:47 > 0:57:51I want to see as many skills as possible.
0:57:51 > 0:57:56First, Monica will demonstrate what can be achieved in an hour...
0:57:56 > 0:57:58That is a work of art.
0:57:58 > 0:58:01..before it's their turn to impress.
0:58:01 > 0:58:06This is your opportunity to stand out and I don't see that here.
0:58:06 > 0:58:10It looks like you chewed the sausage and spat it on the plate.
0:58:10 > 0:58:14It's just an Aladdin's cave of pudding delights.
0:58:43 > 0:58:46Subtitles by Red Bee Media Ltd