0:00:02 > 0:00:08'These eight chefs want to become Professional MasterChef champion.'
0:00:08 > 0:00:09Service, please.
0:00:09 > 0:00:12'They've been split into two groups.
0:00:12 > 0:00:18'Today, the first four have to prove they're good enough to make it through.'
0:00:18 > 0:00:22I don't think Gregg and Monica have seen anything of me yet.
0:00:22 > 0:00:26Hopefully, I'll get the opportunity to show them another side of me.
0:00:27 > 0:00:29I would be honoured if I could progress.
0:00:29 > 0:00:32I want to make it happen for myself.
0:00:32 > 0:00:35I need to nail it,
0:00:35 > 0:00:37or it's bye bye.
0:00:37 > 0:00:40I love a challenge. Of course I'll take it on.
0:00:40 > 0:00:43I'll kick myself harder than anybody if I fail.
0:00:45 > 0:00:50'First, they will face Monica's infamous skills test.'
0:00:50 > 0:00:53I wouldn't take the job of wrapping the Christmas presents, mate.
0:00:54 > 0:00:58'Then, they finally get to face Michel Roux Jr
0:00:58 > 0:01:01'and his classics challenge.'
0:01:01 > 0:01:05This is their chance to show me what they're made of, how much they want this.
0:01:05 > 0:01:10'At the end of today, one of them will be sent home.'
0:01:16 > 0:01:20This is the skills test. What are you going to ask them to do?
0:01:20 > 0:01:25We've got a lovely saddle of lamb, which I would like them to debone
0:01:25 > 0:01:27and roll ready for roasting.
0:01:27 > 0:01:31- Oh! I can do that!- We're going to give them ten minutes.
0:01:31 > 0:01:35Plenty of time! For those who don't know, show me.
0:01:35 > 0:01:37BOTH LAUGH
0:01:38 > 0:01:42All you want to do is slide that knife against the bone.
0:01:42 > 0:01:46It's an expensive piece of meat. We don't want to see any wastage.
0:01:46 > 0:01:49It's coming right off those ribs.
0:01:50 > 0:01:55I'm going to take it to the end and you'll find everything comes off.
0:01:56 > 0:02:00They need to remove this thick layer of the skin here
0:02:00 > 0:02:05and also as much fat as possible, without cutting into the meat.
0:02:11 > 0:02:13That should come off.
0:02:13 > 0:02:16Then you repeat the same process on the other side.
0:02:21 > 0:02:26Just going to remove the fillet and clean it, remove the sinew.
0:02:26 > 0:02:31If you don't clean this little fillet up, it will get very tough.
0:02:32 > 0:02:37You then firmly, keeping it together, roll it up.
0:02:38 > 0:02:41- I'm taking the crepinette. - What is crepinette?
0:02:41 > 0:02:45The crepinette is the lining of a pig's stomach.
0:02:45 > 0:02:48Just going to roll it over to hold it together.
0:02:48 > 0:02:51Now it's ready to be tied.
0:02:51 > 0:02:56So, over the top, round and tie a knot.
0:03:00 > 0:03:03Firm, but not too tight.
0:03:03 > 0:03:06What it does is it then evens out the shape,
0:03:06 > 0:03:09so that it cooks at the same time.
0:03:09 > 0:03:11These guys get nervous.
0:03:11 > 0:03:14They're not going to be able to do this with shaking hands.
0:03:18 > 0:03:20Very attractive!
0:03:21 > 0:03:27There you have saddle of lamb, boned out and tied, ready to be roasted.
0:03:27 > 0:03:31I want to see this skilfully deboned
0:03:31 > 0:03:35without any wastage left on the bone.
0:03:35 > 0:03:39I want to see them remove as much fat and thick skin off,
0:03:39 > 0:03:44and to show the skills to be able to tie up the meat ready for roasting.
0:03:44 > 0:03:47Well done. Let's get them in. I expect them to be able to do this.
0:03:53 > 0:03:57'First up is 29-year-old head chef David.
0:03:58 > 0:04:00'In his first test, he had a disaster
0:04:00 > 0:04:05'when his butternut squash and gorgonzola tart fell apart.'
0:04:08 > 0:04:10I need to go into today's test positive.
0:04:10 > 0:04:14The other test was really poor. I've got to nail it today.
0:04:17 > 0:04:21Right, David, what we'd like you to do with that piece of lamb
0:04:21 > 0:04:26is bone it, roll it and tie it ready for roasting. That's it.
0:04:26 > 0:04:29David, does that sound straightforward to you?
0:04:29 > 0:04:32- I don't think so.- Oh!
0:04:32 > 0:04:34- Have you boned one out before?- No.
0:04:34 > 0:04:38You've got ten minutes. Off you go.
0:04:48 > 0:04:53Once you have the saddle off, if it's too big, you can roll half.
0:04:53 > 0:04:55No worries.
0:05:01 > 0:05:04Can't roast it as well in ten minutes, can you, chef?
0:05:06 > 0:05:09You're halfway. Five minutes left.
0:05:12 > 0:05:15Ah, the other one's come undone.
0:05:16 > 0:05:21- No so easy when you're shaking, is it?- No. Not at all.
0:05:24 > 0:05:29Just relax. Take a breath. You're doing fine. You're fine.
0:05:31 > 0:05:35Remember to knot that so it doesn't come undone.
0:05:46 > 0:05:49You've got 60 seconds left, chef.
0:05:57 > 0:05:59That's it. Time's up. Stop.
0:05:59 > 0:06:01Stop. OK.
0:06:01 > 0:06:04GREGG SIGHS
0:06:07 > 0:06:11You got the meat off the bone quite well.
0:06:11 > 0:06:13Er...then you couldn't tie a bit of string!
0:06:13 > 0:06:16GREGG CHUCKLES
0:06:16 > 0:06:20David, in watching you perform the task of deboning the saddle of lamb,
0:06:20 > 0:06:23you've taken everything possible off this
0:06:23 > 0:06:25and I like that.
0:06:25 > 0:06:28You trimmed the fillet, which is good,
0:06:28 > 0:06:32but you need to take as much of this fat out. OK?
0:06:33 > 0:06:36You attempted to tie. The nerves kicked in.
0:06:36 > 0:06:39- I have never seen anyone shake so much trying to tie a knot.- Yeah.
0:06:39 > 0:06:44- I wouldn't take the job of wrapping the Christmas presents, mate. - No. I don't!
0:06:44 > 0:06:47- David, thank you. - Thank you.- Off you go.- Cheers.
0:06:50 > 0:06:55Crying out loud! If you're shaking too much to do up a piece of string!
0:06:58 > 0:07:01I was very happy with the butchery. It could have been a lot worse.
0:07:01 > 0:07:05The hard part was done in quick succession,
0:07:05 > 0:07:09then the easy part was the harder part.
0:07:14 > 0:07:19'Next up is 28-year-old self-taught head chef Nick.
0:07:22 > 0:07:26'His first dish was the memorable sausage three ways.'
0:07:27 > 0:07:30The best I could take from last time
0:07:30 > 0:07:34was everything I cooked was cooked correctly.
0:07:34 > 0:07:36There were no real technical errors.
0:07:36 > 0:07:40You can only look forward. There's no point looking back.
0:07:41 > 0:07:44- How good are your butchery skills? - Not too bad.
0:07:44 > 0:07:50Right. What we want you to do is bone then roll that piece of lamb.
0:07:50 > 0:07:55- And tie it ready for roasting.- OK. - Ten minutes. When you're ready.
0:08:07 > 0:08:12You've had two and a half minutes. You've got seven and a half left.
0:08:16 > 0:08:19You're halfway. You've got five minutes left.
0:08:20 > 0:08:23GREGG CHUCKLES
0:08:23 > 0:08:26- Bit short, chef.- Just a bit.
0:08:27 > 0:08:30You're OK. Take a breath.
0:08:36 > 0:08:38- You done?- Done.
0:08:38 > 0:08:40And breathe.
0:08:41 > 0:08:44You had 90 seconds left, Nick, so not bad at all.
0:08:44 > 0:08:48- Nick, it was your first time to bone out a saddle of lamb?- Yeah.
0:08:48 > 0:08:53OK. Great skills, but remember to take more of the lamb fat off.
0:08:53 > 0:08:57The reason being it does not render down very well.
0:08:57 > 0:09:00As to tying, I see the method that you were trying to do,
0:09:00 > 0:09:05but you need to pull the string tighter, so it holds this together.
0:09:05 > 0:09:08- You also want to get that string more uniform.- Mm-hm.
0:09:08 > 0:09:12That would be fine for me, if I got that from the butcher. Well done.
0:09:12 > 0:09:14- Off you go, mate.- Thank you.
0:09:16 > 0:09:21He did OK. Some of these chefs are just SO poker-faced.
0:09:21 > 0:09:24- Don't you ever smile, you lot? - No.
0:09:29 > 0:09:33I feel a lot happier now that I've got through that test.
0:09:33 > 0:09:37Cos this is MasterChef, at the end of the day. Nothing's easy.
0:09:40 > 0:09:44'Next is 26-year-old sous chef Alex.
0:09:46 > 0:09:48'In the last round,
0:09:48 > 0:09:51'her butternut squash veloute with sausage dumplings
0:09:51 > 0:09:53'did not go down well.'
0:09:53 > 0:09:58Going into the skills test, I feel I've got everything to prove.
0:09:58 > 0:10:03I've got more skill to show Gregg and Monica and I feel that I'll be able to do that.
0:10:06 > 0:10:10- How are your butchery skills? - I would say average.
0:10:10 > 0:10:14Good, good. We aim for average on MasterChef(!)
0:10:14 > 0:10:17- Have you boned out a saddle of lamb before?- Yes.
0:10:17 > 0:10:22Excellent! Well then, expectations have shot up!
0:10:22 > 0:10:24Ten minutes. Off you go.
0:10:31 > 0:10:36- Once it's off, Alex, you only need to roll and tie half of it.- OK.
0:10:49 > 0:10:53You're halfway, Alex. Five minutes left.
0:11:11 > 0:11:13Two and a half minutes left, Alex.
0:11:23 > 0:11:26- All done?- Yes.
0:11:28 > 0:11:32I'd be a little disappointed if I got that from the butcher.
0:11:32 > 0:11:35I would wonder where the rest of it was.
0:11:35 > 0:11:40You obviously know what you're doing when it comes to boning out the saddle of lamb.
0:11:40 > 0:11:44However, rolling it up and tying it ready to roast
0:11:44 > 0:11:47is something that seems alien to you.
0:11:47 > 0:11:51I have actually never seen it done this way. Hm.
0:11:51 > 0:11:55- Interesting.- Oh, well! You did half of it VERY well.
0:11:55 > 0:11:58The other bit was guesswork.
0:11:58 > 0:12:01Alex, thank you. Off you go, mate.
0:12:03 > 0:12:07How did she learn to bone, but not learn to roll and tie?
0:12:08 > 0:12:11What? She work in an abattoir?
0:12:16 > 0:12:22I felt that I let myself down by not knowing how to finish off a joint for roasting.
0:12:23 > 0:12:28Obviously, you want to have a nice end product.
0:12:32 > 0:12:36'Finally, it's 24-year-old head chef Adam.
0:12:38 > 0:12:43'His butternut squash panna cotta was the stand-out dish of the day.'
0:12:43 > 0:12:45Invention test went well, yeah.
0:12:45 > 0:12:49It went really good. That made me feel fantastic.
0:12:49 > 0:12:52You've only got ten minutes, Adam.
0:12:52 > 0:12:56It's just you, the boning and the rolling. Off you go, mate.
0:12:57 > 0:13:00This is something I've not done in a while.
0:13:05 > 0:13:08- Do you want me to do the other side? - Yeah. If you want.
0:13:15 > 0:13:20- Can't stop shaking.- You're not the only one, Adam.- I hope so.
0:13:24 > 0:13:28You've got two and a half minutes, Adam. Good.
0:13:33 > 0:13:35- All done?- All done.
0:13:38 > 0:13:42Adam, you looked very comfortable in boning out the saddle of lamb.
0:13:42 > 0:13:48You took your time trimming away the back fat, which was good to see.
0:13:48 > 0:13:50It's a great job. You've done yourself proud.
0:13:50 > 0:13:53- Well done.- Thank you.
0:13:53 > 0:13:57Watching the second test, I think there's a bit of quality about you.
0:13:57 > 0:14:01- Thank you very much.- Thank you. - Off you go.
0:14:01 > 0:14:03I still really like him.
0:14:03 > 0:14:08I tell you what - quality! I think Michel's going to love him.
0:14:10 > 0:14:13I think the skills test went very well.
0:14:13 > 0:14:15I'm still nervous.
0:14:15 > 0:14:18It's over. What's wrong with me?
0:14:18 > 0:14:22But yeah, yeah. It was... I should be all right in about an hour.
0:14:25 > 0:14:30All four chefs showed great skill in boning out the saddle of lamb.
0:14:30 > 0:14:35However, there were issues when it came to using a bit of string!
0:14:35 > 0:14:37I like these.
0:14:37 > 0:14:42I think it's a decent calibre of chef. Michel's going to be pleased.
0:14:54 > 0:14:56For my classic recipe,
0:14:56 > 0:15:01I'm going to be cooking a tartelette de maquereau et beurre blanc a la ciboulette.
0:15:01 > 0:15:06That's a mackerel tartlet served with a classic chive beurre blanc.
0:15:06 > 0:15:09I came across this recipe as an apprentice.
0:15:09 > 0:15:12It's going to test our chefs' skills in pastry work,
0:15:12 > 0:15:17fish prep and, of course, making a great classic French sauce.
0:15:19 > 0:15:23The mackerel, I'm going to cook whole. Take the head off.
0:15:23 > 0:15:25Fins off.
0:15:25 > 0:15:29Now to put the mackerel into a court bouillon.
0:15:29 > 0:15:32The reason why I'm cooking the mackerel whole
0:15:32 > 0:15:34is that I want it to stay very moist.
0:15:34 > 0:15:38If it's filleted, it will tend to go very dry.
0:15:38 > 0:15:40Then turn that off.
0:15:41 > 0:15:44It's just a gentle poach.
0:15:44 > 0:15:47Next step, we make the fish mousse.
0:15:47 > 0:15:49Whiting.
0:15:49 > 0:15:52Put a little bit of egg white in it. The egg white is there to bind.
0:15:52 > 0:15:54Then we puree it in a blender.
0:15:59 > 0:16:03The fish puree, I need to pass through a fine sieve.
0:16:03 > 0:16:05It's very important.
0:16:05 > 0:16:10That makes sure that the mousse will be without any sinew or bones.
0:16:14 > 0:16:16To this, we add some double cream.
0:16:17 > 0:16:22Then beat it in to make this lovely light mousse.
0:16:22 > 0:16:25Seasoning is so, so important.
0:16:25 > 0:16:29I expect chefs to know how to make a fish mousse
0:16:29 > 0:16:32and to know when to stop adding the cream.
0:16:34 > 0:16:39Now we have our fish mousse. Looks just about right.
0:16:39 > 0:16:42Next, I need to line the tartlet mould with the pastry.
0:16:42 > 0:16:46So, rolling out the pastry to the right thickness.
0:16:46 > 0:16:53Not too thick, otherwise it's going to be heavy and have no finesse.
0:16:53 > 0:16:57But too thin and it won't hold the fish in.
0:16:57 > 0:17:01The tartlet needs to be baked blind, so as to cook the pastry.
0:17:01 > 0:17:05If you try to cook it with all the garnish inside,
0:17:05 > 0:17:08the pastry will be soggy and not cooked properly.
0:17:11 > 0:17:13Next step, we have to make a tomato fondue.
0:17:13 > 0:17:17This is made with chopped shallots, a little bit of garlic.
0:17:20 > 0:17:26Once the shallot and the garlic has sweated off, we add a little bit of tomato paste.
0:17:28 > 0:17:33Very important to de-seed and to remove the skins of the tomato.
0:17:33 > 0:17:38A proper tomato fondue will never have any seeds or skin.
0:17:38 > 0:17:42It's that attention to detail which will make the difference.
0:17:44 > 0:17:45Seasoning.
0:17:47 > 0:17:52I like pepper, especially with the tomato. It brings it all together.
0:17:55 > 0:17:59I can now flake the fish, making sure that there are no bones.
0:18:07 > 0:18:11Tartlet has blind baked. Now we need to trim the edges.
0:18:11 > 0:18:14That's lovely and thin - really delicate.
0:18:14 > 0:18:17Now we can fill it up with the mousse...
0:18:19 > 0:18:23..followed by the lovely succulent mackerel.
0:18:24 > 0:18:28Finally, a little bit of tomato fondue on top.
0:18:31 > 0:18:35Not too much, just enough to cover it.
0:18:35 > 0:18:37Then back in the oven to bake.
0:18:40 > 0:18:42So, next stage, the beurre blanc.
0:18:43 > 0:18:48Every chef worth his pinch of salt should know how to make a beurre blanc.
0:18:50 > 0:18:52We add a touch of cream.
0:18:52 > 0:18:54Then we add the butter.
0:18:57 > 0:19:00If you add too much butter, it will split.
0:19:00 > 0:19:02If you boil it too hard, it will split.
0:19:05 > 0:19:09Beurre blanc is perfect like that. Chives in the beurre blanc.
0:19:09 > 0:19:11Tartlet should be cooked now.
0:19:11 > 0:19:13Oh, yes!
0:19:14 > 0:19:17Mm! Oh, it smells lovely!
0:19:18 > 0:19:20Now, all we need to do is plate up.
0:19:32 > 0:19:34There you have it,
0:19:34 > 0:19:37tartelette de maquereau au beurre blanc de ciboulette.
0:19:40 > 0:19:43This is going to be a challenge for the chefs,
0:19:43 > 0:19:47a challenge of all their skills, all their knowledge
0:19:47 > 0:19:49and their methodology.
0:20:02 > 0:20:04Welcome back to the MasterChef kitchen.
0:20:06 > 0:20:08My classic dish today
0:20:08 > 0:20:13is a tartelette au maquereau et beurre blanc ciboulette.
0:20:13 > 0:20:18A mackerel tartlet with chive butter sauce.
0:20:19 > 0:20:23In front of you, you have a basic recipe.
0:20:23 > 0:20:26There are no weights and measures on there.
0:20:26 > 0:20:28You are professional chefs.
0:20:28 > 0:20:34You shouldn't even need a list of ingredients, let alone the method.
0:20:34 > 0:20:38You've got one hour to deliver the perfect mackerel tart.
0:20:38 > 0:20:40Off you go.
0:20:54 > 0:20:56I'm not from a French classical background.
0:20:58 > 0:21:00You don't really get it in Scotland.
0:21:00 > 0:21:04There's not many French restaurants up in Scotland.
0:21:04 > 0:21:08We don't kind of pride ourselves on other nations' food.
0:21:08 > 0:21:12We kind of do our own style. We just do full-on Scottish!
0:21:14 > 0:21:18Morning, David. Are you au fait with the classics?
0:21:18 > 0:21:19No.
0:21:19 > 0:21:24To be honest, when I revealed what it was, you did look a bit worried.
0:21:24 > 0:21:27A wee bit puzzled. There's quite a lot of ingredients.
0:21:27 > 0:21:31Now I've got a rough idea what you want, sort of thing.
0:21:31 > 0:21:35- We'll see!- Good. So your style, in a nutshell, is...?
0:21:35 > 0:21:38Scottish. It's all Scottish.
0:21:38 > 0:21:41- Scottish cuisine! - Scottish through and through.
0:21:41 > 0:21:44- Obviously, there's a lot of French influence in food.- Yeah.
0:21:44 > 0:21:48- There's certain things we do that the French do as well.- Yeah.
0:21:48 > 0:21:54- We put a stamp on certain things. - The French have learnt a lot from the Scottish.- And vice versa.
0:21:58 > 0:22:03David, a young chef who's passionate about Scottish cuisine and all that is Scotland.
0:22:08 > 0:22:13I hope David's passion translates into great-tasting mackerel tartlet.
0:22:17 > 0:22:19Guys, 15 minutes gone. 45 left.
0:22:19 > 0:22:22Seriously - move, move, move! Keep it going.
0:22:28 > 0:22:32I haven't worked with any French chefs.
0:22:32 > 0:22:36I know basic French culinary terms
0:22:36 > 0:22:40so, hopefully, I should know enough to be able to understand!
0:22:43 > 0:22:46- Hi, Alex. How are we doing here? - Not too bad.
0:22:46 > 0:22:49Just working all the elements together.
0:22:49 > 0:22:52- There's a lot to do, isn't there? - There is.
0:22:52 > 0:22:56- In the time given, it's going to be a tough one.- It is.
0:22:56 > 0:23:00- You going to manage?- Certainly. It's going to be an interpretation.
0:23:00 > 0:23:03- Am I going to like it?- Yes.
0:23:03 > 0:23:05- I hope so. - MICHEL LAUGHS
0:23:05 > 0:23:09- Have you done competitions before? - I have done some competitions.
0:23:09 > 0:23:12There's a regional Grampian competition.
0:23:12 > 0:23:17- I managed to prove myself by winning it.- Well done. Congratulations!
0:23:17 > 0:23:21- This is just another competition. It's easy.- It's another competition.
0:23:21 > 0:23:24But it's a whole new level I've never been before.
0:23:28 > 0:23:33Alex knows what to expect when it comes to standards in competitions.
0:23:35 > 0:23:38But Alex didn't peel her tomatoes for the tomato fondue.
0:23:38 > 0:23:42It's going to be full of pips and skin - not nice.
0:23:46 > 0:23:51Halfway, chefs. That should ring alarm bells.
0:24:00 > 0:24:03- You understand the recipe? - Yeah. A lot of elements.
0:24:03 > 0:24:08- Everything's got to be right. - That's a confident, "Yeah!" and nod of the head.- Why not?
0:24:08 > 0:24:13- You look like a confident chef with a few years under your belt.- Yeah.
0:24:13 > 0:24:17- How old are you, Nick? - 28. Not that many years!
0:24:17 > 0:24:19MICHEL LAUGHS
0:24:19 > 0:24:24- What's your background? - I spent six years in Spain. We had a family restaurant.
0:24:24 > 0:24:27- I'm a head chef.- Where? - Boutiquey hotel in London.
0:24:27 > 0:24:31This recipe, do you think you can get your head round it?
0:24:31 > 0:24:35I believe so, yeah. I know what I make of it, anyway.
0:24:35 > 0:24:39Hopefully, that adds up to what you make of it as well!
0:24:40 > 0:24:45I'm sure, with the experience I've got, the level I work at now,
0:24:45 > 0:24:49my experience will take me to the finish line today, hopefully.
0:24:56 > 0:24:59Nick has got bags of experience.
0:24:59 > 0:25:01Hopefully, he'll be able to nail this mackerel tartlet.
0:25:01 > 0:25:04He has gone around it in a strange way.
0:25:04 > 0:25:07He's cut up the mackerel into strips.
0:25:07 > 0:25:11Once they're poached, they may be a little bit dry.
0:25:19 > 0:25:22I feel very strong on classical cooking.
0:25:22 > 0:25:27I think chefs that don't understand it are a wee bit lazy.
0:25:27 > 0:25:32If you don't know the classics, you can't really progress anywhere.
0:25:34 > 0:25:36- Adam, how are we doing here? - Very good.
0:25:36 > 0:25:39- You look very calm. - That's on the outside.
0:25:39 > 0:25:41- Bit nervous about this?- Of course.
0:25:41 > 0:25:45Anything with "classical" in, there's no room for errors.
0:25:45 > 0:25:48Why do you think I'm testing you on the classics?
0:25:48 > 0:25:53- A chef shouldn't be a chef who doesn't know the classics. - True! I believe so.
0:25:53 > 0:25:57- What are you doing?- I'm head chef at a hotel.- You've been there a while?
0:25:57 > 0:26:00No. I took a year out last year and went travelling round the world.
0:26:00 > 0:26:04- I learned culinary skills in all the countries I went to.- Ah!
0:26:04 > 0:26:07It was about progressing myself in different cultures.
0:26:07 > 0:26:09French is the only thing I've trained in
0:26:09 > 0:26:14and I've always had a passion for Asian food, Japanese, the way they're disciplined.
0:26:14 > 0:26:19- What better way to do it than go and do it?- It wasn't a holiday?- No.
0:26:19 > 0:26:23- You weren't bumming around?- Some parts, you were sitting on a beach!
0:26:23 > 0:26:28- Other than that, it was a food holiday.- Research and development. - Exactly.
0:26:34 > 0:26:38Adam is the only chef that's got the pastry cooking very quickly.
0:26:38 > 0:26:43Within 15 minutes, he'd rolled out his pastry and it was in the oven.
0:26:43 > 0:26:49Adam's is the only tartlet that may be cooked all the way through.
0:26:52 > 0:26:54Five minutes to go.
0:27:18 > 0:27:21Time's up. Finished. That's it.
0:27:27 > 0:27:32I asked you to cook a tartelette de maquereau au beurre blanc.
0:27:32 > 0:27:35The mackerel tartlet should be light and delicate,
0:27:35 > 0:27:38the pastry cooked all the way through.
0:27:38 > 0:27:42The fish mousse should be light, not rubbery.
0:27:42 > 0:27:47The beurre blanc should be sharp, but not too sharp.
0:27:47 > 0:27:49David, let's have a look at your plate.
0:28:03 > 0:28:07Presentation - it's...all right.
0:28:07 > 0:28:10It's not super-delicate or light.
0:28:20 > 0:28:23There was a little fish bone there in the mackerel.
0:28:23 > 0:28:26The mackerel itself is lacking in seasoning.
0:28:26 > 0:28:30The puff pastry is cooked all the way through, which is good.
0:28:30 > 0:28:33But the bottom is soggy.
0:28:33 > 0:28:35The fish mousse is like a rubber ball.
0:28:35 > 0:28:39It's bouncy, it's chewy, it's not light.
0:28:39 > 0:28:43The tomato fondue is grainy.
0:28:43 > 0:28:46- Did you take the skin off?- No. - Ah. That's what I can feel.
0:28:46 > 0:28:48Little details, yeah?
0:28:48 > 0:28:52The beurre blanc is the right consistency, right level of acidity,
0:28:52 > 0:28:54well seasoned.
0:28:54 > 0:28:56Ugh!
0:28:57 > 0:28:59David! There are errors here.
0:28:59 > 0:29:04There are errors of judgment and lacking in finesse.
0:29:11 > 0:29:15I was a wee bit disappointed that I left a bone.
0:29:15 > 0:29:19I actually went through the fish, double-checked it twice, so...
0:29:19 > 0:29:22bit of a sore one, that.
0:29:22 > 0:29:24Nick, let's see what you've done.
0:29:36 > 0:29:40I actually like this presentation, Nick. It's really nice.
0:29:46 > 0:29:51Pastry is cooked all the way through. It's crunchy, it's thin.
0:29:51 > 0:29:55Very neat and tidy. I like that a lot.
0:29:55 > 0:29:59The mackerel, you've folded into this mousse, which is a shame.
0:29:59 > 0:30:03Normally, you should have a layer of fish mousse, a layer of mackerel.
0:30:03 > 0:30:06It's also lacking in seasoning.
0:30:06 > 0:30:12The tomato fondue has been cooked out thoroughly and you're left with intense, sweet tomato flavour.
0:30:14 > 0:30:17The beurre blanc, lovely texture, not too much acidity.
0:30:17 > 0:30:22- Just enough to go with the mackerel. You know what? I enjoyed that!- Thank you.
0:30:22 > 0:30:25There are some really good points there.
0:30:25 > 0:30:29But...as it is, it's not quite right.
0:30:30 > 0:30:32- Thank you, Nick.- Thank you.
0:30:40 > 0:30:44It wasn't perfect, but he liked my presentation. That was good.
0:30:44 > 0:30:48The pastry was cooked - always good when you're cooking pastry!
0:30:48 > 0:30:51Yeah, the flavours were basically right.
0:30:51 > 0:30:55A couple of technical errors, but no disasters. Good.
0:30:55 > 0:30:57Alex, your turn.
0:31:11 > 0:31:16It's got a little elegant style to it, which I really like.
0:31:16 > 0:31:19However, the pastry work doesn't look right.
0:31:19 > 0:31:22It looks thick and it looks rough.
0:31:36 > 0:31:38Tomato fondue, great big chunks of tomato.
0:31:38 > 0:31:42There's seeds and skin, which is wrong.
0:31:43 > 0:31:48The mackerel, beautifully cooked and lovely big chunks, which I like.
0:31:48 > 0:31:50It is, after all, a mackerel tart.
0:31:51 > 0:31:56The fish mousse is quite light. It's not rubbery, not bouncy.
0:31:56 > 0:31:59And the right amount of cream in there.
0:31:59 > 0:32:01The sauce is a bit too heavy.
0:32:01 > 0:32:04It's got a little too much vinegar and wine in it.
0:32:04 > 0:32:06Quite sharp as well.
0:32:08 > 0:32:11A bit of a mixed plate, Alex. Thank you.
0:32:17 > 0:32:20It was the small things that cost me the most.
0:32:20 > 0:32:23If I had just taken a little bit more care,
0:32:23 > 0:32:30things that I would normally do in everyday work - but just didn't.
0:32:30 > 0:32:31Didn't happen.
0:32:31 > 0:32:34Adam, now for you.
0:32:54 > 0:32:57Very minimalist and sparse on the plate!
0:32:57 > 0:32:59It's incredibly neat.
0:32:59 > 0:33:02It's bold, that's for sure.
0:33:08 > 0:33:13The pastry, beautifully lined tartlet, cooked all the way through.
0:33:13 > 0:33:15Precision work.
0:33:15 > 0:33:19The mackerel has been flaked properly, nice big pieces.
0:33:19 > 0:33:22The fish mousse is a little bit too light!
0:33:22 > 0:33:26You put just a touch too much cream in it.
0:33:26 > 0:33:29It is holding, though. Just. Just!
0:33:30 > 0:33:33Tomato fondue is intense, sweet, salty.
0:33:33 > 0:33:37You blanched and de-seeded the tomatoes, as it should be done.
0:33:39 > 0:33:42A lovely beurre blanc, light, the right level of acidity.
0:33:42 > 0:33:46Lots and lots of chives in it - that's a chive beurre blanc.
0:33:48 > 0:33:50Whor!
0:33:50 > 0:33:53- You're not far off the mackerel tartlet that- I- made!
0:33:55 > 0:33:57Thank you, Adam.
0:34:05 > 0:34:07I feel tremendous, that I've succeeded
0:34:07 > 0:34:11and that I've shown the people that trained me - that boy remembers.
0:34:11 > 0:34:13I feel great.
0:34:19 > 0:34:25It's now your turn to cook a classic dish that showcases your skills.
0:34:27 > 0:34:31Show me a bit more about YOU, the chef.
0:34:32 > 0:34:37One mistake and you could be out of here. It's as simple as that.
0:34:37 > 0:34:40You have one hour. Off you go.
0:34:48 > 0:34:54Thankfully, no major disasters... but there were mistakes.
0:34:56 > 0:35:00I'm a bit concerned about Alex and David. They have the most to prove.
0:35:06 > 0:35:10It was disappointing that David didn't season enough.
0:35:10 > 0:35:13The whole dish was cumbersome, heavy-handed.
0:35:14 > 0:35:16I need convincing about David.
0:35:19 > 0:35:22I've chosen my classic dish because it's not very common
0:35:22 > 0:35:25when you go into restaurants and eat.
0:35:27 > 0:35:30It's classical in its own right.
0:35:30 > 0:35:34I don't know whether it's a French classic, but we'll see.
0:35:34 > 0:35:37But it's definitely a classic in my eyes.
0:35:46 > 0:35:49David, I'm intrigued. What are you cooking?
0:35:49 > 0:35:54I'm doing a whole baked Dover sole on the bone, slip it off the bone and put it back together.
0:35:54 > 0:35:59- If the fish is over or under cooked one minute, it won't come off the bone.- Yeah.
0:35:59 > 0:36:02- Then a wee stovie. - MIMICS ACCENT: "Stovie"?
0:36:02 > 0:36:07It's a potato dish that's usually got everything chucked into it.
0:36:07 > 0:36:10- So it's Scottish? - Ah, it's a peasant food.
0:36:10 > 0:36:14Usually, the leftovers from Sunday roast you'll get on a Monday.
0:36:14 > 0:36:18Your gran will stick it all together and you get a wee tattie dish.
0:36:18 > 0:36:23It works well if it's done properly, obviously not slapped on a plate.
0:36:23 > 0:36:27We're going to reintroduce this to society in a much more modern way!
0:36:27 > 0:36:31I love the idea of things when it's leftovers
0:36:31 > 0:36:35that are made into something new, a new dish.
0:36:35 > 0:36:37- What have you got to prove? - Everything.
0:36:37 > 0:36:41- More than everybody in here put together.- You think so?- Yes.
0:36:41 > 0:36:44- Most of my stuff happens in the last 15 minutes.- Oh-ho!
0:36:44 > 0:36:48- All to prove today, for me. - David, I can't wait to taste this.
0:36:48 > 0:36:54- Especially the "stovie". - You're going to have loads of fans up in Scotland now!
0:37:01 > 0:37:06He is cooking a variation of a dish that's very close to his heart
0:37:06 > 0:37:09and that is a stovie or... SCOTTISH ACCENT: "Stovie".
0:37:12 > 0:37:16I love sole cooked on the bone. For me, it's the only way. Very tricky.
0:37:16 > 0:37:20A real skill set to cook fish properly on the bone.
0:37:22 > 0:37:25When it comes to my dish, everything works together.
0:37:27 > 0:37:31When he tastes it, it will taste as good as anything he's tried before.
0:37:31 > 0:37:34That's the plan, anyway!
0:37:34 > 0:37:37- LAUGHING:- Whether it all goes to plan's another story.
0:37:41 > 0:37:4615 minutes gone, guys. That's 45 minutes left.
0:37:53 > 0:37:57Adam's tartlet was as near as it got to mine. It was very good.
0:37:58 > 0:38:02I like what I'm seeing in Adam the chef.
0:38:02 > 0:38:05Just hope he impresses me as much again.
0:38:09 > 0:38:12It's taken me a long time to develop this dish itself.
0:38:12 > 0:38:17Now that it's finally complete, I think its ready to go forward
0:38:17 > 0:38:19and be scrutinised by Michel.
0:38:21 > 0:38:26If he didn't like the dish, I would be gutted. I would take it to heart.
0:38:26 > 0:38:30It's just a career, but when you're this passionate about food
0:38:30 > 0:38:32every criticism is taken to heart.
0:38:34 > 0:38:36I wouldn't like it at all.
0:38:38 > 0:38:41So, Adam, what's your classic recipe?
0:38:41 > 0:38:46I'm doing a take on classic flavours and combinations together.
0:38:46 > 0:38:50Muntjac venison with a blackcurrant fluid gel,
0:38:50 > 0:38:54compressed plums and confit potatoes,
0:38:54 > 0:38:59and I'm going to encase it into cherry wood smoke.
0:38:59 > 0:39:03- Pwar! My word! You've got some work there!- Tell me about it.
0:39:03 > 0:39:07You are going to use new techniques, water-bath cooking
0:39:07 > 0:39:09and some smoking involved as well?
0:39:09 > 0:39:14- Is this the style that you're cooking at the moment?- Yeah. It's the style of food that I do.
0:39:14 > 0:39:20In all the dishes on the menu, there is a fundamental part of classical cooking
0:39:20 > 0:39:23in a modern way, without taking the Mick.
0:39:23 > 0:39:26- Sometimes, modern ways are too much. - Excellent. I love that.
0:39:26 > 0:39:29Stick to your guns. I like that.
0:39:29 > 0:39:34- You did very well in my round, but you're only as good as your last plate of food.- Exactly.
0:39:34 > 0:39:38- Let's hope this one is equally as good.- Yeah.
0:39:43 > 0:39:46Adam is using a lot of modern cooking methods,
0:39:46 > 0:39:48a lot of different techniques on show.
0:39:48 > 0:39:53That's good. That's what I want to see from a young chef.
0:39:53 > 0:39:54SIZZLING
0:39:54 > 0:39:58Adam has put a lot of garlic in with his muntjac deer.
0:39:58 > 0:40:00I hope that doesn't overpower the taste.
0:40:03 > 0:40:06Adam is seriously going for it - seriously going for it.
0:40:09 > 0:40:13If I do succeed in impressing him with this dish,
0:40:13 > 0:40:17it will be...a tremendous feeling.
0:40:19 > 0:40:2125 minutes to go, guys.
0:40:28 > 0:40:30I'm a bit concerned about Alex.
0:40:30 > 0:40:33That tomato fondue with the mackerel tartlet was not right.
0:40:33 > 0:40:37It was just raw tomato, hacked up and chopped.
0:40:37 > 0:40:42Attention to detail. That's what's going to win this competition.
0:40:42 > 0:40:44Alex has seriously got to impress me.
0:40:47 > 0:40:51I still feel that I've got a lot to prove, to show.
0:40:51 > 0:40:54I mean, I didn't have a good last round.
0:40:55 > 0:40:59I feel as though I have to prove myself even further now.
0:41:01 > 0:41:02WHIZZING
0:41:04 > 0:41:07Alex, what's going to be your special dish?
0:41:07 > 0:41:11It is a twist on a classic of tomato consomme
0:41:11 > 0:41:15with sole timbale and seared scallop, peas and asparagus.
0:41:15 > 0:41:17Whoa! Let me get this right.
0:41:17 > 0:41:21- A tomato consomme, so a clear tomato soup?- Yes.
0:41:21 > 0:41:25- A sole mousse in the shape of a timbale with scallops.- Yeah.
0:41:25 > 0:41:27Wow! You've got a lot of work to do!
0:41:27 > 0:41:31- How are you going to clarify the stock?- Classic egg whites.- Wow!
0:41:31 > 0:41:33- Cold water. - MICHEL WHISTLES
0:41:33 > 0:41:37So you really are showing off incredible classic skills.
0:41:37 > 0:41:40And a lot to do. Where do you see yourself in a few years?
0:41:40 > 0:41:44Hopefully, working down in London in a few years' time.
0:41:44 > 0:41:47There's a lot of nice places out there
0:41:47 > 0:41:51and I think that I owe it to myself to be the best that I can.
0:41:51 > 0:41:52Hm.
0:41:55 > 0:42:00Alex is preparing a tomato consomme.
0:42:00 > 0:42:03To clarify a consomme, you need to add egg whites.
0:42:03 > 0:42:07That lifts out the impurities and you should be left with a crystal clear soup.
0:42:10 > 0:42:15Alex is up against it, because to cook and clarify a stock in an hour
0:42:15 > 0:42:17is a tall, tall ask.
0:42:19 > 0:42:24If Michel really likes my food, it would mean the world to me.
0:42:24 > 0:42:29And I feel that I'm confident that I can go in and...do it!
0:42:33 > 0:42:3515 minutes to go, guys.
0:42:35 > 0:42:37Now's your chance.
0:42:42 > 0:42:47Nick didn't quite understand what I was looking for in the mackerel tartlet. However, it was good.
0:42:47 > 0:42:50Presentation was good.
0:42:50 > 0:42:55I can't wait to see what Nick's going to come up with in his dish.
0:42:56 > 0:42:58To do well in this competition
0:42:58 > 0:43:03and to get recognition from chefs like Michel Roux Jr and Monica,
0:43:03 > 0:43:06it means everything, what I've worked hard for all my career.
0:43:10 > 0:43:14This is a recipe that's developed over a few years.
0:43:14 > 0:43:17It's built and it's built to where we are today.
0:43:17 > 0:43:20Yeah, yeah. I really like it.
0:43:26 > 0:43:29Right, Nick. Pastry, dessert. What is it you're doing?
0:43:29 > 0:43:33It's a play on a Black Forest gateau.
0:43:33 > 0:43:38I've basically made a chocolate pave and a cherry panna cotta,
0:43:38 > 0:43:41chocolate wine jelly and a red wine syrup.
0:43:41 > 0:43:45- Nice little play on the flavours.- I love cherries and chocolate, myself.
0:43:45 > 0:43:49- I think it's a lovely combination. Are you a pastry chef?- No.
0:43:49 > 0:43:52But I have got steadily into pastry over the last few years.
0:43:52 > 0:43:55I really enjoy working with it.
0:43:55 > 0:43:58- You look like an ambitious young man, Nick.- I'm really ambitious.
0:43:58 > 0:44:01I'd like to own my own restaurant again, in the future,
0:44:01 > 0:44:04and hopefully go towards the Michelin-star level.
0:44:04 > 0:44:09- That's what I want to work towards. - You've had a taste of owning your own restaurant.- Yeah.
0:44:09 > 0:44:14- What makes you want to go back? - Knowing what I know now, I'd do it so much differently.
0:44:14 > 0:44:17I think I could have a really good shot at it now.
0:44:17 > 0:44:22- I'm looking forward to eating in your place.- You're always welcome. - Thank you, Nick.
0:44:28 > 0:44:30Black Forest gateau is really classic.
0:44:30 > 0:44:35I think this way of doing it is a really cool way of doing it.
0:44:35 > 0:44:40There's quite a few different elements in the dessert.
0:44:40 > 0:44:44If one of the elements isn't right or perfect,
0:44:44 > 0:44:46it will ruin the whole dish.
0:44:48 > 0:44:49Beautiful!
0:44:55 > 0:44:59Nick is making cherry spheres using a spherification method,
0:44:59 > 0:45:02dropping the cherry puree into a solution
0:45:02 > 0:45:05that makes it into a lovely little globule.
0:45:05 > 0:45:09When they're done properly, they are truly delicious.
0:45:10 > 0:45:12When they're not done properly,
0:45:12 > 0:45:17the gelling agent will solidify the exterior and it will be like chewing on a piece of rubber!
0:45:22 > 0:45:24Beautiful flavours of a Black Forest gateau.
0:45:24 > 0:45:28Just hope it's not too sweet. There has to be acidity from the cherry.
0:45:31 > 0:45:35Three minutes to go, guys. Come on. On the plates, now.
0:45:58 > 0:46:01Finish. Stop. That's it.
0:46:12 > 0:46:15'David cooked his Dover sole on the bone
0:46:15 > 0:46:18'and has served it with a chorizo stovie,
0:46:18 > 0:46:22'pickled baby carrots and asparagus
0:46:22 > 0:46:25'and a lemon butter sauce.'
0:46:25 > 0:46:29It's a massive portion! That is a true plateful of food there!
0:46:29 > 0:46:32- A Scottish dinner! - BOTH LAUGH
0:46:36 > 0:46:40I think that you can cook fish. Absolutely bang-on the cooking.
0:46:40 > 0:46:42The seasoning as well.
0:46:42 > 0:46:46The pickles work really well with the sole.
0:46:46 > 0:46:49Lovely, bringing a bit of sharpness and sweetness as well.
0:46:49 > 0:46:53Well balanced. I like that. The butter with lemon and dill.
0:46:53 > 0:46:57Delicious. That, for me, is one dish.
0:46:58 > 0:47:03You have added to this dish some roasted carrots and a stovie.
0:47:03 > 0:47:05For me, that's one step too far.
0:47:05 > 0:47:08I'm not saying that I dislike the stovie. I love it!
0:47:08 > 0:47:12I think it's delicious, but it doesn't work as an accompaniment
0:47:12 > 0:47:18for a very delicate dish, which is the sole, the pickles and the lemon butter.
0:47:18 > 0:47:20They're fighting each other.
0:47:20 > 0:47:23It's... Hm!
0:47:23 > 0:47:27Not quite as refined as I was expecting or wanting from you.
0:47:29 > 0:47:33He was very happy with the technique of cooking on the bone.
0:47:33 > 0:47:37He liked it, just thought that the stovie was one step too far.
0:47:37 > 0:47:42If he ever comes to my restaurant, he'll not get a big plate of food.
0:47:42 > 0:47:45I'll be keeping it very refined for him.
0:47:48 > 0:47:53'Adam has cooked muntjac venison served with confit potato,
0:47:53 > 0:47:55'a roast blackcurrant gel,
0:47:55 > 0:47:59'compressed plums, pan-fried girolle mushrooms,
0:47:59 > 0:48:01'charred radicchio,
0:48:01 > 0:48:05'a venison sauce and cherry wood smoke.'
0:48:08 > 0:48:09Mmm.
0:48:09 > 0:48:12It smells lovely and it looks beautiful.
0:48:12 > 0:48:15You've got height in it, colour - very nice!
0:48:22 > 0:48:26Very clever, because you just get a hint of smokiness.
0:48:26 > 0:48:31The smokiness works beautifully well with that venison.
0:48:31 > 0:48:35Venison slightly over-cooked for me. I like mine a bit rarer.
0:48:35 > 0:48:37But it is tender.
0:48:37 > 0:48:40All the fruit work perfectly with the venison.
0:48:40 > 0:48:43The little girolles haven't been over-cooked.
0:48:43 > 0:48:45Confit potato is delicious.
0:48:45 > 0:48:48Really, really lovely buttery flavour.
0:48:48 > 0:48:51And a good sauce - a good classic sauce.
0:48:51 > 0:48:54A very good classic sauce.
0:48:54 > 0:48:55Wow!
0:48:55 > 0:48:58It's clever cooking. Very clever!
0:48:58 > 0:49:04Because you're using tried and tested flavour combinations,
0:49:04 > 0:49:08tried and tested cooking techniques, even though some of them are modern,
0:49:08 > 0:49:12and bringing it all together in harmony.
0:49:12 > 0:49:14Cor! You're a clever chef.
0:49:16 > 0:49:21It feels fantastic that I impressed him. I feel on top of the world.
0:49:22 > 0:49:26I've not had any major negative feedback.
0:49:28 > 0:49:33Yeah! So, the ne... Hopefully, the next round, you'll see more of me.
0:49:35 > 0:49:41'Alex has made a sole mousse timbale served with scallop,
0:49:41 > 0:49:46'blanched peas, asparagus and a tomato consomme.'
0:49:49 > 0:49:54First off, Alex, it's a very pretty plate of food, very summery.
0:50:00 > 0:50:03Mm! You certainly know how to make a fish mousse.
0:50:03 > 0:50:08Creamy, smooth. That's a very good fish mousse. VERY good.
0:50:08 > 0:50:12Scallop cooked bang-on.
0:50:13 > 0:50:17The peas, broad beans and asparagus are slightly underdone.
0:50:17 > 0:50:19They're a little bit too crunchy.
0:50:19 > 0:50:21The consomme is crystal clear,
0:50:21 > 0:50:25but it's lacking a hint of seasoning - just a hint.
0:50:25 > 0:50:27It's just a little bit flat.
0:50:27 > 0:50:31As a dish, as a concept, I think it actually works. It's good.
0:50:31 > 0:50:34There are a couple of things that are not quite right.
0:50:34 > 0:50:38Not quite right and a bit of a disappointment.
0:50:40 > 0:50:44I'm definitely happier this time. I was concerned about my consomme.
0:50:44 > 0:50:47He said it could do with a little more seasoning,
0:50:47 > 0:50:52which is...maybe a personal opinion. I thought it was nice enough.
0:50:52 > 0:50:58I'll take all the criticism and apply it to the next dish or the next round.
0:51:01 > 0:51:04'Nick has brought together Black Forest flavours.
0:51:04 > 0:51:09'He's made a chocolate truffle mousse topped with liquid cherries,
0:51:09 > 0:51:11'a cherry panna cotta,
0:51:11 > 0:51:15'chocolate wine jelly and a red wine syrup.'
0:51:15 > 0:51:20Nick, as far as puddings go, it looks really nice, very elegant.
0:51:20 > 0:51:22Very well dressed.
0:51:28 > 0:51:32The chocolate wine jelly is really delicious. Lovely texture.
0:51:32 > 0:51:34Not too rubbery or bouncy.
0:51:34 > 0:51:37Chocolate mousse, very rich and dense.
0:51:37 > 0:51:41It's got that lovely kick of rum at the end, which is really nice.
0:51:41 > 0:51:45I do like that a lot. The spherification works really well.
0:51:45 > 0:51:49I like that it's quite sour. It cuts through the richness of chocolate.
0:51:49 > 0:51:51The panna cotta, little bit hard.
0:51:51 > 0:51:55Strangely, I find it's lacking in sugar. It's not quite sweet enough.
0:51:55 > 0:52:01This whole dessert is showing skills, it's showing elegance,
0:52:01 > 0:52:04style, but I don't find it complete.
0:52:04 > 0:52:09I would have loved a bit of crumble on there or a bit of biscuit.
0:52:09 > 0:52:11Another dimension.
0:52:11 > 0:52:15It's nonetheless showing me that you understand desserts
0:52:15 > 0:52:18and that you know how to dress a beautiful plate of food.
0:52:21 > 0:52:24He said it was a very good dish.
0:52:24 > 0:52:28He gave me a few pointers where he thought it could be better,
0:52:28 > 0:52:31which I thought was fair, but I was happy with it, to be honest.
0:52:34 > 0:52:37There was some seriously good cooking - I enjoyed that -
0:52:37 > 0:52:41which makes it more difficult for me, because I have to make a decision.
0:52:41 > 0:52:46Monica will be joining me and we are going to get our heads together
0:52:46 > 0:52:50and try and sort this one out, but it's not going to be easy.
0:52:50 > 0:52:52Thank you. Off you go.
0:53:04 > 0:53:08There is one chef that really stood out for me.
0:53:08 > 0:53:12I'm hoping he stood out for you. I'd really be disappointed if he didn't.
0:53:12 > 0:53:16His name's Adam. He really impressed me,
0:53:16 > 0:53:19both in the skills and the invention tests.
0:53:19 > 0:53:23I'm pleased he did well for you. He did exceptionally well for me.
0:53:23 > 0:53:28His tartlet was the best cooked. His classic dish was venison with fruit.
0:53:28 > 0:53:32Then he smoked it. There was the theatre and it wasn't overly smoked.
0:53:32 > 0:53:35Just that little hint. Very, very clever cooking.
0:53:35 > 0:53:39He's got so much potential. I want to see him cook.
0:53:39 > 0:53:41And I want to see him cook again!
0:53:41 > 0:53:45Next, I'd like to talk about Nick. I like Nick.
0:53:45 > 0:53:49Nick in the invention test decided to show off his skills
0:53:49 > 0:53:52using the sausages three ways.
0:53:52 > 0:53:56So we had a sausage, a boudin
0:53:56 > 0:53:58and then a meat patty.
0:53:58 > 0:54:03I'm sorry, at this level of cooking, sausage three ways I don't think is going to win it!
0:54:03 > 0:54:06His mackerel tart may not have been the best one
0:54:06 > 0:54:09but it looked great on the plate!
0:54:09 > 0:54:12For his classic recipe, he showed off skills,
0:54:12 > 0:54:14made a panna cotta, a bit of caramel,
0:54:14 > 0:54:18made some spheres out of cherry puree.
0:54:18 > 0:54:23He's proved to me that he has got all-round skills.
0:54:23 > 0:54:28I think Nick should go through. I'd like to see him cook some more.
0:54:30 > 0:54:32That leaves us with Alex and David.
0:54:32 > 0:54:37There's an interesting character, who is passionate and loves what he does.
0:54:37 > 0:54:41In the invention test, David made us a butternut squash tart.
0:54:41 > 0:54:45The pastry was so heavy on the sides and had not cooked properly.
0:54:45 > 0:54:50- This plate was enormous and, uh... - Lacking in refinement.
0:54:50 > 0:54:54- Lacking in refinement. - For his classic, he did step up.
0:54:54 > 0:54:59That sole cooked on the bone was absolutely perfect.
0:54:59 > 0:55:05But that stovie dish with the delicate sole just didn't work.
0:55:05 > 0:55:07Did not work.
0:55:07 > 0:55:11If I was to go home today, I would probably be quite gutted.
0:55:11 > 0:55:16I didn't come down here to go home at the first stage. It was a long-term thing for me.
0:55:16 > 0:55:21In the invention test, Alex made us a butternut squash soup.
0:55:21 > 0:55:24Lovely vibrant colour to it. It was seasoned very well.
0:55:24 > 0:55:29But the dumplings didn't have a nice texture to them.
0:55:29 > 0:55:31It wasn't the kind of cooking I was looking for.
0:55:31 > 0:55:36I don't know about Alex. Her pastry work was not very good.
0:55:36 > 0:55:41Her tartlet looked a bit of a disaster. The fish mousse was good.
0:55:41 > 0:55:44Then she decided to make a tomato consomme
0:55:44 > 0:55:47and clarify it in the classic method using egg whites.
0:55:47 > 0:55:50So, a lot of skills involved and it was crystal clear.
0:55:50 > 0:55:53It was severely lacking in seasoning.
0:55:53 > 0:55:57I've seen moments which I really like,
0:55:57 > 0:56:00but Alex is definitely not the finished article.
0:56:00 > 0:56:05I hope that I've shown enough skill and promise that I can make it through to the next round
0:56:05 > 0:56:09and show that I've got more talent to showcase.
0:56:09 > 0:56:12We know who we've put through already and we know what's to come.
0:56:12 > 0:56:16One of these chefs is going to be out of their depth.
0:56:33 > 0:56:35I like what I've seen today.
0:56:35 > 0:56:40I've seen passion, commitment and talented chefs.
0:56:43 > 0:56:46We have, however, made our decision.
0:56:48 > 0:56:51The chef leaving us today is...
0:56:55 > 0:56:58- ..David. I'm sorry, David. - Nay worries.
0:57:05 > 0:57:08That was very disappointing, my performance overall.
0:57:08 > 0:57:10I've let myself down.
0:57:10 > 0:57:14I need to concentrate on my actual job 110% now.
0:57:14 > 0:57:18I'm looking forward to getting back home and into my kitchen.
0:57:18 > 0:57:20MICHEL CHUCKLES
0:57:20 > 0:57:22Congratulations.
0:57:23 > 0:57:27I thought it might have been myself that was going to get knocked out.
0:57:27 > 0:57:32I'm glad that I've shown enough skill to get through to the next round.
0:57:34 > 0:57:39It means a lot to be here. It'll mean even more if I get through to the next one.
0:57:39 > 0:57:41That's the challenge and that's what I'll do.
0:57:42 > 0:57:46It feels really good to be a quarterfinalist in Professional MasterChef.
0:57:46 > 0:57:49It's a good position to move on and do even better, I hope.
0:57:55 > 0:58:00'Tomorrow night, the remaining four will battle to impress Monica and Gregg...'
0:58:04 > 0:58:07A bit of a tester! There we go!
0:58:07 > 0:58:09Get in, son! Back of the net!
0:58:11 > 0:58:15'..before facing Michel Roux Jr for the first time.'
0:58:17 > 0:58:21This recipe will tell me all about you, the chef.
0:58:24 > 0:58:27'At the end, one of them will be going home.'
0:58:36 > 0:58:39Subtitles by Red Bee Media Ltd
0:58:39 > 0:58:42E-mail subtitling@bbc.co.uk