0:00:02 > 0:00:08These eight chefs all want to become professional MasterChef champion.
0:00:08 > 0:00:10Service, please.
0:00:10 > 0:00:13I hope that Gregg and Monica can see an aspiring young chef.
0:00:13 > 0:00:17I wouldn't enter it if I didn't think I could go all the way.
0:00:17 > 0:00:20I felt nervous, but now I'm here and I'm doing it,
0:00:20 > 0:00:22I feel a lot more confident.
0:00:22 > 0:00:26I love cooking. My life's always revolved around food of some sort.
0:00:26 > 0:00:28If I died in my kitchen, people would know I'd be happy.
0:00:28 > 0:00:31'I'm a very competitive person.'
0:00:31 > 0:00:35It helps, being a chef, if you're competitive. You'll get further.
0:00:36 > 0:00:39But, over the next three nights,
0:00:39 > 0:00:42they'll have to pass the tests set for them by chef Monica Galetti,
0:00:42 > 0:00:47diner Gregg Wallace, and Michelin-starred Michel Roux Jr,
0:00:47 > 0:00:50before some of them are sent home.
0:00:50 > 0:00:54We got a new bunch of chefs. We need to put 'em through their paces.
0:00:54 > 0:00:56We need to see what they're made of.
0:00:57 > 0:01:01I want to see chefs that are going to stand out from the beginning.
0:01:13 > 0:01:18Monica's first challenge is designed to test the chefs' creativity.
0:01:18 > 0:01:22They have seven ingredients to make one dish.
0:01:23 > 0:01:26We have some baby spinach,
0:01:26 > 0:01:29some apples, gorgonzola cheese,
0:01:29 > 0:01:33butternut squash, whole almonds,
0:01:33 > 0:01:36walnuts, and some pork sausages.
0:01:36 > 0:01:39- We're gonna give them one hour. We're gonna give you one hour.- Yeah.
0:01:39 > 0:01:42- Design your dish and off you go. - Brilliant. Let's do it.
0:01:44 > 0:01:47There is no room on MasterChef for sausage and mash,
0:01:47 > 0:01:49no matter how good the sausage and mash is.
0:01:54 > 0:01:58I'm going to make a ravioli, using the sausage meat
0:01:58 > 0:02:01with some of the cheese rolled in the middle of it.
0:02:02 > 0:02:05Interesting.
0:02:08 > 0:02:12It is knowing how thin to get the pasta.
0:02:14 > 0:02:18It's delicate. It needs to be treated with a lot of care.
0:02:20 > 0:02:22I am really intrigued by this.
0:02:22 > 0:02:26So, I'm just making sure that the edges are sealed tight.
0:02:26 > 0:02:29That's not going to open up when it hits the water.
0:02:29 > 0:02:32- And they're ready to go in. - You've only got half an hour left.
0:02:32 > 0:02:35- Thank you(!) - You OK?- Yeah.
0:02:36 > 0:02:39Next I am going to prepare my butternut squash.
0:02:44 > 0:02:50- You are making a veloute, a velvety sauce.- Yes.
0:02:53 > 0:02:56Veloute's on. It's being blitzed.
0:02:57 > 0:02:59- Raviolis cooked? - Raviolis are cooked,
0:02:59 > 0:03:02- and now it's a matter of assembly. - Yeah!
0:03:03 > 0:03:08- Looking forward to this, Monica. - And I've just wilted the spinach
0:03:08 > 0:03:11and saute'd off some butternut cubes to go on the side.
0:03:11 > 0:03:14Stunning colour. Look at that.
0:03:17 > 0:03:20- Oh, look at that! - And there we have it, Gregg.
0:03:23 > 0:03:28My raviolo stuffed with the sausage meat and the gorgonzola.
0:03:28 > 0:03:32I've used the butternut squash to make a very light veloute sauce,
0:03:32 > 0:03:36saute'd spinach and butternut-squash dice.
0:03:36 > 0:03:39That is a work of art!
0:03:44 > 0:03:49Lovely contrast, with the almost bitterness of that cheese
0:03:49 > 0:03:52against the fluffy sweetness of your veloute.
0:03:52 > 0:03:54Very nice. Pasta is as thin as you like.
0:03:54 > 0:03:57That's a lovely dish. Very inventive, very creative.
0:03:57 > 0:03:59We want the quality chefs,
0:03:59 > 0:04:02who want to do more than sausage and mash.
0:04:02 > 0:04:04We want the sort of chefs who cook like you cook.
0:04:04 > 0:04:08- Shall we get them in? - Oh, yes, please. Come on!
0:04:18 > 0:04:20Welcome to professional MasterChef.
0:04:20 > 0:04:25What we want from you right now is to prove you deserve to be here.
0:04:25 > 0:04:32Make us one dish, incorporating some of the ingredients on that board.
0:04:32 > 0:04:36Chefs, uncover your ingredients.
0:04:39 > 0:04:42In front of you you have some spinach,
0:04:42 > 0:04:45a butternut squash,
0:04:45 > 0:04:48gorgonzola cheese, almonds,
0:04:48 > 0:04:50walnuts, some apples,
0:04:50 > 0:04:53and some pork sausages.
0:04:53 > 0:04:56As well as your seven key ingredients,
0:04:56 > 0:05:00you have, to the side of the bench, a basic larder.
0:05:00 > 0:05:05I want to see from you as many skills as possible.
0:05:08 > 0:05:11We're going to give you five minutes to plan your recipe,
0:05:11 > 0:05:16and one hour to cook us one great dish.
0:05:16 > 0:05:18Best of luck. Off you go.
0:05:32 > 0:05:35When you look at these ingredients, the very obvious match
0:05:35 > 0:05:39would be the gorgonzola with the apples and a bit of salad.
0:05:40 > 0:05:42We've given them pork sausage today,
0:05:42 > 0:05:45and some of them are looking a bit flustered, I think.
0:05:45 > 0:05:49'I'm a bit worried that we might get deconstructed bangers and mash.'
0:05:49 > 0:05:51SHE LAUGHS
0:05:52 > 0:05:57This is a tough challenge for them, but they need to control those nerves
0:05:57 > 0:05:59and think like a chef.
0:06:01 > 0:06:05I started out as a waiter, and I wasn't really very good at it,
0:06:05 > 0:06:08so I got into cooking. And I just loved the creativity,
0:06:08 > 0:06:12and the whole attitude of the kitchen completed changed my life,
0:06:12 > 0:06:15and that's what made me so passionate about what I do today.
0:06:18 > 0:06:22- Adam, what sort of chef are you? - I can be molecular,
0:06:22 > 0:06:25- messing around with my sciencey sort of things.- Whoa!
0:06:25 > 0:06:28I work in a fine-dining kitchen, so I like to be nice and precise
0:06:28 > 0:06:31- and clean and fast. - What are you going to make for us?
0:06:31 > 0:06:35I'm going to make a sausage- and-butternut-squash tortellini
0:06:35 > 0:06:37- and an apple-and-ginger puree. - What position do you hold?
0:06:37 > 0:06:41- I'm a chef de partie.- Do you get to put any of your dishes on the menu?
0:06:41 > 0:06:45Yeah. A lot of my dishes go on taster menus and lunch menus,
0:06:45 > 0:06:47- and they go down pretty well. - I hope you cook the food
0:06:47 > 0:06:50as well as you talk about it. Your passion's coming through.
0:06:50 > 0:06:52Well, me, too.
0:06:57 > 0:06:5915 minutes gone.
0:07:01 > 0:07:04Obviously, if you're working 70, 80, 90 hours a week,
0:07:04 > 0:07:07you have to be extremely passionate. The mindset for today is,
0:07:07 > 0:07:09remain confident, remain headstrong,
0:07:09 > 0:07:12and don't let anything else get in the way.
0:07:17 > 0:07:19Patrick, what are you making for us today?
0:07:19 > 0:07:23A roast butternut-squash puree with pickled walnuts,
0:07:23 > 0:07:27candied apples and grilled sausage, with some crispy sage on top.
0:07:27 > 0:07:31- Why are you a chef?- It's the only thing I'm crazily passionate about.
0:07:31 > 0:07:34That makes sense to me. And why MasterChef?
0:07:34 > 0:07:36Because I'm a very competitive person,
0:07:36 > 0:07:39and it's a good gauge to see where you are and where you want to go.
0:07:39 > 0:07:42- How competitive are you, chef? - Extremely.
0:07:42 > 0:07:47The more competitive, the further you'll push yourself forward.
0:07:52 > 0:07:56I rate myself quite well. I don't think I know everything.
0:07:56 > 0:08:00I'm 24 years old. Give it ten years, and I'll be fantastic.
0:08:00 > 0:08:02Until then, I'll learn.
0:08:07 > 0:08:09- How you feeling, Adam? - Very nervous.
0:08:09 > 0:08:12- What position do you hold right now? - I'm a head chef.
0:08:12 > 0:08:15- Are you? How old are you? - 24.- You're 24?
0:08:15 > 0:08:18- Young as a head chef. - Yeah.
0:08:18 > 0:08:20What are you making for us?
0:08:20 > 0:08:25A ginger-and-butternut panna cotta, with roasted apples.
0:08:25 > 0:08:28I've never seen a butternut panna cotta.
0:08:28 > 0:08:32- That sounds devilishly tricky to me. - Funny story is, nor have I,
0:08:32 > 0:08:35- but I'm sure it'll taste fantastic. - I didn't think you had!
0:08:35 > 0:08:38- What style do you like? - Well, I'm all for the classics,
0:08:38 > 0:08:40even though this is far from anything classic.
0:08:41 > 0:08:44- Michel will be pleased to hear that. - HE CHUCKLES
0:08:47 > 0:08:51I've never had a butternut-squash- and-ginger panna cotta.
0:08:51 > 0:08:55That's a twist, isn't it? I'm curious to see how this turns out.
0:08:56 > 0:08:59You're halfway. You got 30 minutes left.
0:09:06 > 0:09:09'I would describe myself as being quite ballsy.'
0:09:09 > 0:09:14It's taken guts and a lot of courage to be where I am today.
0:09:17 > 0:09:21Alex, you look like one seriously focussed individual to me.
0:09:21 > 0:09:25- Yes, I am. Very focussed.- What do you want from the competition?
0:09:25 > 0:09:28Er, I want to win it. Going to be a lot of hard work,
0:09:28 > 0:09:32- and I'm going to make it happen. - Go, Alex!
0:09:32 > 0:09:35- What are you going to make? - Butternut-and-sage veloute
0:09:35 > 0:09:38- with a little pork-and-apple dumpling.- I like the sound of that.
0:09:38 > 0:09:41I see myself as a little pork-and-apple dumpling.
0:09:49 > 0:09:53In my food, I do take risks, and I do try combinations
0:09:53 > 0:09:55that perhaps haven't been seen before,
0:09:55 > 0:10:00but that's the only way to keep people entertained and surprise them.
0:10:01 > 0:10:03Nick, what are you making for us?
0:10:03 > 0:10:06I'm going to use the sausage meat in three different styles.
0:10:06 > 0:10:10I'll do the sausage as is, a second one as a patty,
0:10:10 > 0:10:12and the third as a little boudin-style thing,
0:10:12 > 0:10:16and just some different textures of squash.
0:10:16 > 0:10:18What is it you think you have as a chef?
0:10:18 > 0:10:23I think I've got a playful touch, which brings a bit of fun into food.
0:10:23 > 0:10:28I'm looking forward seeing what's so different about the sausages.
0:10:28 > 0:10:31Nick says he's doing them three ways.
0:10:35 > 0:10:38'I trained chef for ten years.'
0:10:38 > 0:10:41I knew I was going to work with my hands, got good at washing dishes,
0:10:41 > 0:10:44good at peeling vegetables, making soups and so on,
0:10:44 > 0:10:48and then that was it. I became a chef and loved it.
0:10:51 > 0:10:54- What are you going to cook for us? - A wee kind of...
0:10:54 > 0:10:57spicy butternut-squash tart with a sage pastry,
0:10:57 > 0:11:00a wee poached egg, a wee spinach-and-apple salad.
0:11:00 > 0:11:04- I'm just kind of out the box here. - Love it, David!- See how we get on.
0:11:04 > 0:11:08- What position do you hold now? - I'm a head chef in my current place,
0:11:08 > 0:11:11- so it's a bit full-on. - You're tough, aren't you?
0:11:11 > 0:11:14We've got to be. That's how we kept the Romans out, so...
0:11:14 > 0:11:18Let's see how we get on with MasterChef.
0:11:18 > 0:11:21David, I can feel the passion. Absolutely love it.
0:11:21 > 0:11:23- No worries. Thank you. - Best of luck, chef.
0:11:24 > 0:11:27David has opted not to use the sausage.
0:11:27 > 0:11:29He wants to be creative
0:11:29 > 0:11:31and use the other ingredients in a different way,
0:11:31 > 0:11:34so he's caught my attention.
0:11:38 > 0:11:41'I work for a prestigious London bank.'
0:11:41 > 0:11:43I cook for the clients and bankers on a day-to-day basis.
0:11:43 > 0:11:47I like to be quite imaginative, especially with plating up.
0:11:47 > 0:11:51I like seeing someone think, "Oh, wow, look at that!"
0:11:51 > 0:11:53before they've even tasted it.
0:11:55 > 0:11:58- Jack, you look like you're actually enjoying yourself.- I am.
0:11:58 > 0:12:02I looked forward to doing this competition, and I'm having fun.
0:12:02 > 0:12:04I feel in control.
0:12:04 > 0:12:08I'm making pickled-butternut lasagnes
0:12:08 > 0:12:11with, like, a sage-walnut stuffing
0:12:11 > 0:12:14on top of some wilted spinach and pommes Maxim.
0:12:14 > 0:12:17I like the imagination. I like the chef's brain.
0:12:17 > 0:12:19- Are you a good chef, Jack? - I like to think so.
0:12:19 > 0:12:21I wouldn't have entered the competition
0:12:21 > 0:12:24if I didn't think I could go all the way.
0:12:24 > 0:12:27Good boy! What do they call you in the kitchen, Jack?
0:12:27 > 0:12:30They have a silly nickname for me - Rambo.
0:12:30 > 0:12:34- Rambo?!- Cos I'm the total opposite, as you can see by my physique.
0:12:34 > 0:12:37- All right. But you can wield a knife, Jack.- Indeed.
0:12:39 > 0:12:43Jack is going to make a pommes Maxim.
0:12:43 > 0:12:45They should be lovely and golden in colour.
0:12:45 > 0:12:48If he gets it right, this could look quite stunning.
0:12:54 > 0:12:59A lot of chefs can be extremely angry and fiery in the kitchen.
0:12:59 > 0:13:02There's nothing wrong with passion, but I feel,
0:13:02 > 0:13:05when you're dealing with high-pressure situations,
0:13:05 > 0:13:08having a calm hand and a calm head is the best way forward.
0:13:10 > 0:13:13- Hello, Chad. What are you making? - Classically cooked sausages
0:13:13 > 0:13:16with a lovely butternut-squash puree,
0:13:16 > 0:13:19finish that with a sage-and-butter sauce.
0:13:19 > 0:13:21I'm trying to keep it very simple.
0:13:21 > 0:13:24My only worry is that it might be a bit TOO simple.
0:13:24 > 0:13:26- Are you head chef now? - I'm not, no.
0:13:26 > 0:13:30I've just finished working as a junior sous chef.
0:13:30 > 0:13:34I didn't start cooking until I was 30.
0:13:34 > 0:13:37- What did you do before that? - I worked in call centres
0:13:37 > 0:13:41for a large bank, and then for a well known supermarket.
0:13:41 > 0:13:44- Well done, son. I'm really proud of you.- Thank you.
0:13:44 > 0:13:46- Well done, Chad. Show us your passion in your plate.- Will do.
0:13:46 > 0:13:49Thank you.
0:13:51 > 0:13:53You've got five minutes left.
0:14:10 > 0:14:13That's it. Your time's up. Stop.
0:14:20 > 0:14:23All eight chefs were given pork sausage,
0:14:23 > 0:14:25butternut squash,
0:14:25 > 0:14:29gorgonzola cheese, spinach, walnuts,
0:14:29 > 0:14:31almonds and apples.
0:14:31 > 0:14:34I now know what is possible with these ingredients,
0:14:34 > 0:14:38because Monica took one hour and made an outstandingly brilliant dish with them.
0:14:50 > 0:14:53So that's pretty much the benchmark.
0:15:02 > 0:15:07Adam has used the pork-sausage meat in his butternut-squash tortellini,
0:15:07 > 0:15:12and served it with spinach and apple-and-ginger puree
0:15:12 > 0:15:14and caramelised almonds.
0:15:14 > 0:15:18Adam, the pasta already looks too thick, OK,
0:15:18 > 0:15:22and there's no sauce to go with it. It doesn't look complete.
0:15:32 > 0:15:36Very good flavour combination, cos the spice of that pork sausage
0:15:36 > 0:15:40is coming through with the sweetness of the butternut squash.
0:15:40 > 0:15:43I really like the sharp-sweet apple that goes with it.
0:15:43 > 0:15:46However, you're having to chew it,
0:15:46 > 0:15:48and you don't want to be chewing pasta.
0:15:50 > 0:15:54The sugared almonds, I don't like it at all.
0:15:54 > 0:15:57That's sort of heading towards a dessert, almost. OK?
0:15:57 > 0:16:00There are elements here which are very positive -
0:16:00 > 0:16:02the fact that you can make pasta,
0:16:02 > 0:16:04the fact that you can shape a tortellini,
0:16:04 > 0:16:07yet you need to refine those skills.
0:16:08 > 0:16:11Adam, thank you.
0:16:23 > 0:16:25Nick has made sausage three ways -
0:16:25 > 0:16:28a sausage patty,
0:16:28 > 0:16:31a sausage-meat- and-gorgonzola boudin,
0:16:31 > 0:16:33and a fried sausage.
0:16:33 > 0:16:36He's also served butternut squash,
0:16:36 > 0:16:40caramelised onion mash and spinach.
0:16:42 > 0:16:45It's a first for me, sausage three ways.
0:16:45 > 0:16:47I'd give it a try.
0:16:54 > 0:16:56Nick, I like the flavouring
0:16:56 > 0:17:00that you've put through the boudin sausage there.
0:17:00 > 0:17:02The meat patty - yeah, it's seasoned.
0:17:02 > 0:17:05Your mash with onion through it, it all goes very well.
0:17:05 > 0:17:08It's not bad. It's just...
0:17:08 > 0:17:10I think at this level of cooking,
0:17:10 > 0:17:13I want to be knocked over by an amazing plate of food.
0:17:13 > 0:17:16- I don't think this dish does you any credit.- OK.
0:17:18 > 0:17:21Monica seems disappointed, and, as a diner, I'm not.
0:17:21 > 0:17:24I can't see a mistake on here.
0:17:24 > 0:17:27The mash is really smooth and quite sweet.
0:17:27 > 0:17:30The butternut squash is spicy and smooth.
0:17:30 > 0:17:35I can see the mind and the skill of a chef in here.
0:17:36 > 0:17:39Thank you, Nick.
0:17:56 > 0:17:59Alex has made butternut-squash veloute
0:17:59 > 0:18:02with pork-and-apple dumplings,
0:18:02 > 0:18:06served with raw spinach and whole salted walnuts.
0:18:08 > 0:18:11Alex, your dish - the soup has a lovely colour,
0:18:11 > 0:18:14but the dumplings really don't look attractive at all.
0:18:24 > 0:18:26Your veloute is seasoned very well.
0:18:26 > 0:18:32Just raw spinach in there, I... Agh, don't get that, um, at all.
0:18:37 > 0:18:42I really like your veloute. I just don't like the dumplings at all.
0:18:42 > 0:18:46The texture reminds me of the inside of a sausage roll.
0:18:46 > 0:18:49- SHE SIGHS - I can do better next time.
0:18:49 > 0:18:52- Good for you. That's the spirit. - Yeah.
0:18:52 > 0:18:54Thanks.
0:19:07 > 0:19:10Jack has made open ravioli,
0:19:10 > 0:19:14using slices of pickled butternut squash instead of pasta.
0:19:14 > 0:19:17He's filled them with sausage meat and apple.
0:19:18 > 0:19:21They're served with spinach-and-blue-cheese dressing,
0:19:21 > 0:19:24on a pommes Maxim, a layered potato ring.
0:19:26 > 0:19:29Jack, you told me you were going to be making a lasagne.
0:19:29 > 0:19:31I was going to do layers of the butternut,
0:19:31 > 0:19:35but in the end I just did the three different open raviolis.
0:19:44 > 0:19:47I like that you've pickled the butternut,
0:19:47 > 0:19:50but it's too sharp for me.
0:19:50 > 0:19:53It's overpowered everything else on the plate.
0:19:55 > 0:19:57The second thing is, it's a very dry plate.
0:19:57 > 0:20:00The garnish inside the ravioli is dry,
0:20:00 > 0:20:03and there's not enough of a dressing to give it a bit of moistness.
0:20:03 > 0:20:05Definitely techniques here,
0:20:05 > 0:20:09but it's not quite refined to what I'd like to see.
0:20:11 > 0:20:13Jack, I think "almost". I really like the spinach,
0:20:13 > 0:20:17and I really like the potato. I think that's crispy.
0:20:17 > 0:20:20I think you've got some clever ideas.
0:20:20 > 0:20:22Without more filling,
0:20:22 > 0:20:25that butternut squash tastes a little too pickley.
0:20:25 > 0:20:27Jack, thank you very much.
0:20:44 > 0:20:47Patrick is serving the sausage with roast-squash puree,
0:20:47 > 0:20:53pickled walnuts, caramelised apple and crispy sage leaves.
0:20:54 > 0:20:57When you first look at it, you can see the time and effort
0:20:57 > 0:21:01you've taken to make the puree, and then you look at your sausage,
0:21:01 > 0:21:05and you kind of wonder...why. SHE CHUCKLES
0:21:05 > 0:21:08It looks like you chewed the sausage and spat it on the plate.
0:21:19 > 0:21:23The sausages aren't cooked. They're raw, which is a disaster.
0:21:23 > 0:21:26You can't eat them. And it's a real shame,
0:21:26 > 0:21:29because I really like the caramelisation on the apple,
0:21:29 > 0:21:32really like the sage,
0:21:32 > 0:21:35and I can't see how the chef that did those little bits and pieces
0:21:35 > 0:21:37managed to not cook a sausage.
0:21:38 > 0:21:42Patrick, it doesn't matter how much I like anything else on this plate
0:21:42 > 0:21:45or what skill you've shown here. What's the point,
0:21:45 > 0:21:47when you can't eat the dish, you know?
0:21:47 > 0:21:51You've cut it up like my six year old putting together a jigsaw puzzle.
0:21:51 > 0:21:53Yeah?
0:21:55 > 0:21:58OK. There is more competition to come.
0:21:58 > 0:22:00- You're going to have to put this behind you.- Yeah.
0:22:13 > 0:22:15Chad has fried the sausages
0:22:15 > 0:22:20and served them with butternut-squash mash and puree,
0:22:20 > 0:22:24spinach, apple sauce and a sage beurre noisette.
0:22:31 > 0:22:33Sausages, apple puree - yes, of course they go nicely
0:22:33 > 0:22:37with your butternut-squash puree. Am I blown away by it? No!
0:22:39 > 0:22:42This is your opportunity to stand out
0:22:42 > 0:22:46and showcase what you can do as a chef,
0:22:46 > 0:22:50- and I don't see that here.- There's nothing wrong with your dish.
0:22:50 > 0:22:54If it was served up to me in a cafe, I'd happily have it for lunch,
0:22:54 > 0:22:56but that's not the point of this round.
0:22:56 > 0:22:58You need to be braver, Chad.
0:22:58 > 0:23:02You can't win MasterChef by playing safe.
0:23:03 > 0:23:06I just went for simplicity, and I've fallen.
0:23:06 > 0:23:08I haven't done myself justice.
0:23:08 > 0:23:11- Chad, thank you. - Thank you.
0:23:21 > 0:23:25David is the first chef not to use the sausages.
0:23:26 > 0:23:29He has made a butternut-squash- and-gorgonzola tart,
0:23:29 > 0:23:32topped with a poached egg
0:23:32 > 0:23:36and served on a walnut-and-apple spinach salad.
0:23:37 > 0:23:40It doesn't look right, does it? It's broken apart.
0:23:40 > 0:23:42It looks a mess.
0:23:42 > 0:23:45Yeah.
0:23:52 > 0:23:56So, David, let's start with the tart. The base is very thin,
0:23:56 > 0:23:59whereas the sides are so thick it won't hold together.
0:23:59 > 0:24:02But if you try some of that pastry, it's lovely. It's crumbly.
0:24:02 > 0:24:05OK? The filling, it's got a bit of gorgonzola coming through it
0:24:05 > 0:24:09with the pumpkin, but very gluggy and heavy.
0:24:09 > 0:24:13Um, I don't get the salad underneath it, the poached egg on top,
0:24:13 > 0:24:18which is, "Agh, take it away from me. I don't want to see this."
0:24:18 > 0:24:21You... You have skill, but...
0:24:21 > 0:24:25what it's amounted to today does not work, David. OK?
0:24:27 > 0:24:32I really like the flavour and texture of your pastry.
0:24:32 > 0:24:36I think that is lovely. Your work is too big,
0:24:36 > 0:24:39and it lacks refinement.
0:24:39 > 0:24:42I tried to go away from the sausages,
0:24:42 > 0:24:45but obviously there's bits and bobs that need to be sorted out.
0:24:45 > 0:24:48- Cheers, David. - Thank you.
0:24:58 > 0:25:02Finally it's Adam, who's also chosen not to use the sausages.
0:25:02 > 0:25:04Mmm!
0:25:05 > 0:25:09He's made a butternut-squash- and-ginger panna cotta
0:25:09 > 0:25:12topped with ginger-infused apples,
0:25:12 > 0:25:15and served with a butternut Italian meringue
0:25:15 > 0:25:17and salted roasted apples.
0:25:19 > 0:25:23Adam, wow! That's a great looking plate.
0:25:23 > 0:25:26Very, very impressive, chef. I want to get my spoon into this.
0:25:31 > 0:25:33Mmm!
0:25:35 > 0:25:39Brilliant! Absolutely brilliant. I'm absolutely blown away by you,
0:25:39 > 0:25:44Adam. Butternut-squash panna cotta is genius,
0:25:44 > 0:25:47because it's a sweet vegetable, and it just works brilliantly.
0:25:47 > 0:25:51I've got real bitterness from what is basically a toffee apple there,
0:25:51 > 0:25:53and I've got a hint of cinnamon coming from somewhere,
0:25:53 > 0:25:56and then I picked up a little bit of salt as well!
0:25:56 > 0:25:59I mean, it's just an Aladdin's cave of pudding delights.
0:25:59 > 0:26:02I tell you what, that's one of the best invention tests
0:26:02 > 0:26:04I've ever seen.
0:26:05 > 0:26:10Yeah, Adam. That is very clever, and a great use of your skills,
0:26:10 > 0:26:13to take an ingredient that you wouldn't normally see in a dessert,
0:26:13 > 0:26:17and not use it in one but in two different elements.
0:26:17 > 0:26:21That meringue along the bottom is very, very clever.
0:26:23 > 0:26:26Hey, chef, you know, you made my day.
0:26:27 > 0:26:32Adam, thank you very, very much. Well done. Congratulations.
0:26:32 > 0:26:34Thank you.
0:26:40 > 0:26:43'That was absolutely incredible.'
0:26:43 > 0:26:48I'm speechless. It was fantastic. I'm very, very happy.
0:26:53 > 0:26:56For some of you, you've done very well,
0:26:56 > 0:26:58and you need to keep that going.
0:27:01 > 0:27:03Those of you who didn't do so well,
0:27:03 > 0:27:07you might think that I was hard with my critique,
0:27:07 > 0:27:12but I have very high expectations from each and every one of you.
0:27:15 > 0:27:18- Good luck on your next round. - Off you go.
0:27:23 > 0:27:27Now the eight chefs will be split into two groups.
0:27:29 > 0:27:31Tomorrow, the first four will be back
0:27:31 > 0:27:35to face Monica's infamous skills test...
0:27:37 > 0:27:40This is something I've not done in a while.
0:27:40 > 0:27:43I wouldn't take on the job of wrapping the Christmas presents.
0:27:46 > 0:27:50..before Chef Michel puts their knowledge of the classics to the test.
0:27:50 > 0:27:52One mistake, and you could be out of here.
0:27:52 > 0:27:55It's as simple as that.
0:27:58 > 0:28:01After that, one of them will be going home.
0:28:07 > 0:28:11Subtitles by Red Bee Media Ltd
0:28:11 > 0:28:15E-mail subtitling@bbc.co.uk
0:28:15 > 0:28:15.