0:00:03 > 0:00:07These six talented chefs have made it through to today's quarter-final.
0:00:08 > 0:00:10Room 408.
0:00:10 > 0:00:13I don't think luck has got anything to do with it.
0:00:13 > 0:00:16I've definitely earned my place to be in the quarter-finals.
0:00:16 > 0:00:19I don't feel like I've reached my absolute potential
0:00:19 > 0:00:21of what I can achieve. That's yet to come.
0:00:21 > 0:00:24Getting further here, it means more to me and more to me.
0:00:24 > 0:00:27I want to just keep going until the end, really.
0:00:27 > 0:00:30If I trip up once, it could be all over.
0:00:30 > 0:00:34The final is where I want to be. I won't stop till I'm there.
0:00:35 > 0:00:39First, they must prove to Michel Roux Jr and Monica Galetti
0:00:39 > 0:00:43they've got what it takes with a dish of their own invention.
0:00:43 > 0:00:45Mediterranean meets Scottish modern!
0:00:45 > 0:00:47That's one car crash, isn't it?
0:00:47 > 0:00:51Only the best will get to put their dishes up for scrutiny
0:00:51 > 0:00:54before some of the country's harshest food critics.
0:00:54 > 0:00:58You've got this Italian meringue which is Type-2 diabetes sweet.
0:00:58 > 0:01:00My pancreas is about to give up.
0:01:01 > 0:01:05Just two of them will become semi-finalists.
0:01:25 > 0:01:28Welcome to your quarter-final, chefs.
0:01:29 > 0:01:31This is another invention test for you.
0:01:32 > 0:01:37In front of you, you have bone marrow, chicken thighs,
0:01:37 > 0:01:39oysters, whelks.
0:01:39 > 0:01:43Some goat - I don't know if you've cooked that before, but be careful if you haven't.
0:01:43 > 0:01:48You also have mangoes, white chocolate, dates, macadamia nuts,
0:01:48 > 0:01:52along with some other larder ingredients.
0:01:52 > 0:01:58Up to you to choose. Give me that dish that's going to propel you into the next round.
0:01:58 > 0:02:00Two of you will be leaving us.
0:02:01 > 0:02:04We're only looking for perfection. That's all.
0:02:06 > 0:02:09We'll give you ten minutes to get your head around this.
0:02:09 > 0:02:11It starts now.
0:02:17 > 0:02:19Just trying to take it all in.
0:02:21 > 0:02:24It'll be a work-in-progress, for sure,
0:02:24 > 0:02:26but I have an idea.
0:02:31 > 0:02:35I've never used goat before, but I'm going to use it. Why not?
0:02:41 > 0:02:45Right. One hour to cook the perfect plate of food.
0:02:45 > 0:02:46Off you go.
0:03:07 > 0:03:11Jack. There's something about this young chef.
0:03:11 > 0:03:14His attitude and his enthusiasm in the kitchen.
0:03:16 > 0:03:19He runs around, but he delivers.
0:03:19 > 0:03:22That bourride that he cooked for me was delicious.
0:03:22 > 0:03:24I just hope today he can rise to the occasion.
0:03:27 > 0:03:31You can't go into a situation like this and be relaxed about what you're going to do.
0:03:31 > 0:03:33You need to be fired up.
0:03:33 > 0:03:38And I need to use my nerves to my advantage, not my disadvantage.
0:03:41 > 0:03:43Right, Jack, what are you making for us?
0:03:43 > 0:03:48I'm making a gnocchi coated with a celeriac cream.
0:03:48 > 0:03:51Chicken thigh stuffed with dates and an alcohol mix.
0:03:51 > 0:03:55And I'm thinking of making a butter with the bone marrow and some macadamia nuts.
0:03:55 > 0:03:58- Is this something you've done before?- No, never before.
0:03:58 > 0:04:02I don't want to play it safe, cos you never get anywhere playing it safe.
0:04:02 > 0:04:06I hope I can keep a lid on the pressure and the nerves and show you what I can do.
0:04:06 > 0:04:09Great. Mmm!
0:04:14 > 0:04:16Jack's bouncing round in the kitchen as usual
0:04:16 > 0:04:18and he has got a great menu.
0:04:19 > 0:04:21Chicken thighs stuffed with dates.
0:04:21 > 0:04:26He's using the bone marrow with macadamia nuts to put on top.
0:04:26 > 0:04:31He's also making a gnocchi which he's going to serve with creamy celeriac sauce.
0:04:31 > 0:04:33Sounds absolutely divine.
0:04:34 > 0:04:36I'm looking forward to this.
0:04:44 > 0:04:48Patrick can cook. However, there's always a little mistake creeping into his plates of food.
0:04:48 > 0:04:51And his approach to presentation is a bit scattered.
0:04:51 > 0:04:54I've yet to be convinced by Patrick.
0:04:54 > 0:04:56He served me a raw sausage.
0:04:59 > 0:05:02I've got away with some silly mistakes so far.
0:05:02 > 0:05:08But with each round going by, you get more confident, less nervous.
0:05:11 > 0:05:13What are you making for us, Patrick?
0:05:13 > 0:05:15I'm cooking chicken stuffed with bone marrow,
0:05:15 > 0:05:19a salt-baked celeriac, roast garlic puree
0:05:19 > 0:05:21and wilted spinach.
0:05:21 > 0:05:23What about your presentation?
0:05:23 > 0:05:26Less scattered, neater.
0:05:26 > 0:05:29Most importantly today, I've got to show you I can cook a bit of meat.
0:05:29 > 0:05:31I heard about the sausage episode!
0:05:31 > 0:05:33- Yep.- She's still talking about it! - Yeah.
0:05:33 > 0:05:38- Terrible!- Well, I'm expecting good things from you today, Patrick.
0:05:38 > 0:05:39All right. Thank you.
0:05:44 > 0:05:49Patrick's taken the chicken thighs and stuffed them with the bone marrow and Parmesan cheese.
0:05:49 > 0:05:52I'm a bit worried about that, because bone marrow melts very easily
0:05:52 > 0:05:55and we may end up without any stuffing whatsoever.
0:05:55 > 0:05:59I'd be happy if he serves me with something that's cooked all the way through!
0:05:59 > 0:06:02- He's certainly going to have to impress you, isn't he? - It's do or die!
0:06:07 > 0:06:0830 minutes gone.
0:06:11 > 0:06:14Adam cooked the most beautiful plate of venison last time for me.
0:06:14 > 0:06:16You'd have been happy, I tell you.
0:06:16 > 0:06:22He's got talent. This is a chef that I'm watching and I think could even go all the way.
0:06:22 > 0:06:24Can't afford to have a bad round, though.
0:06:25 > 0:06:28I didn't really imagine it to go so well at all.
0:06:29 > 0:06:32I'm becoming crazy more competitive.
0:06:32 > 0:06:36I want to stay in and win this competition pretty damn bad!
0:06:36 > 0:06:40Adam, what are you making for us?
0:06:40 > 0:06:42I'm doing something I've not done before.
0:06:42 > 0:06:44I've eaten goat before, but I've never cooked it.
0:06:44 > 0:06:49I'm doing that with confit celeriac and deep-fried bone marrow.
0:06:49 > 0:06:52And I'm going to do a croute of tomato.
0:06:52 > 0:06:56Do you think it's time to take a risk like this, using a meat you've never cooked before?
0:06:56 > 0:06:57Yeah.
0:06:57 > 0:07:01I'm showing that I'm versatile and that I can do other things.
0:07:01 > 0:07:04That's what it's all about. Land on your feet!
0:07:07 > 0:07:11Adam's focused. He means business.
0:07:11 > 0:07:15But he's never cooked with goat before! Now that is a risk.
0:07:15 > 0:07:18He's vacuum-packed it and put it in the water bath.
0:07:18 > 0:07:21I just hope he crisps it up a bit to give it more flavour.
0:07:21 > 0:07:23Because kid goat can be a little bit bland.
0:07:23 > 0:07:25But it all sounds good.
0:07:25 > 0:07:29He's got great elements. Marrow, celeriac.
0:07:31 > 0:07:36Every time he's delivered, so it scares me the next test that he might trip up
0:07:36 > 0:07:40and I don't want that to happen. I expect good things from him every time.
0:07:46 > 0:07:51Ooh, Nick, I wasn't convinced by his sausage three ways.
0:07:51 > 0:07:54Saying that, he did well on the skills test.
0:07:54 > 0:07:56Well, he has got the experience, Monica.
0:07:56 > 0:07:58He's the eldest one of the six today.
0:07:58 > 0:08:02I hope we get a dessert from Nick because he's shown he can do pastry.
0:08:02 > 0:08:06If he doesn't perform well today, he's definitely in trouble.
0:08:06 > 0:08:09I definitely have something to prove to Monica.
0:08:09 > 0:08:12I came here to do well.
0:08:12 > 0:08:15Going out at this stage is not enough for me.
0:08:17 > 0:08:19- All right, Nick?- Very good, thank you.
0:08:19 > 0:08:23I saw you earlier when you were looking at the ingredients and you looked a bit baffled.
0:08:23 > 0:08:25Yeah, there's a couple of ingredients I haven't worked with.
0:08:25 > 0:08:29The goat. I took your advice when you said, "If you've not cooked it before, be careful."
0:08:29 > 0:08:31So I decided to go down the dessert route.
0:08:31 > 0:08:33I'm going to make a millefeuille of mango,
0:08:33 > 0:08:35with some chilli and lime through it
0:08:35 > 0:08:37and also white chocolate mousse
0:08:37 > 0:08:39and a sweet basil pesto on the side.
0:08:39 > 0:08:42Pastry route again. Are you going to achieve the same standard?
0:08:42 > 0:08:46- Hopefully, if not better.- Definitely sounds better than sausages! - Indeed, yes.
0:08:46 > 0:08:47Mmm!
0:08:50 > 0:08:53I'm expecting a great dessert from this chef
0:08:53 > 0:08:54because he's confident cooking a pastry.
0:08:56 > 0:08:59You and I love mango with a touch of chilli in.
0:08:59 > 0:09:01A white chocolate mousse, yes.
0:09:01 > 0:09:04If he gets this right, ooh, he's in.
0:09:12 > 0:09:16Adam, another chef who's got something to prove for me today.
0:09:16 > 0:09:19He's got a palate, but sometimes style over substance.
0:09:19 > 0:09:21He just needs to bring it all together.
0:09:23 > 0:09:26I'm not usually competitive in my normal life,
0:09:26 > 0:09:28but I do feel there's a streak now coming out in me.
0:09:28 > 0:09:32I am feeling a lot more confident and a lot more "take no prisoners" kind of attitude.
0:09:32 > 0:09:34I really want to push it and win.
0:09:36 > 0:09:39Right, Adam. What are you making for us?
0:09:39 > 0:09:43I'm going to make some oysters poached in a beurre monte.
0:09:43 > 0:09:45Some whelks in a bone marrow sauce
0:09:45 > 0:09:49and some anchovy allumettes. I'll stand them up and cut them into triangles.
0:09:49 > 0:09:52- Can you make more than one allumette?- I've made six for this!
0:09:52 > 0:09:54I'll have five!
0:09:54 > 0:09:57I'm curious. How are you making your whelk sauce?
0:09:57 > 0:10:00I used some fat from the bone marrow, instead of oil.
0:10:00 > 0:10:04I've melted it by accident before, so I thought I'd try and melt it on purpose this time!
0:10:04 > 0:10:06I love the idea. It's adding flavour.
0:10:06 > 0:10:11I want to prove that I'm as good as I'd like to think I am, really.
0:10:14 > 0:10:17Adam's dish sounds great.
0:10:17 > 0:10:21I love the fact he's making anchovy allumettes, or anchovy toast.
0:10:21 > 0:10:24And I like that he's making a sauce using the whelks.
0:10:24 > 0:10:26Oh, heaven!
0:10:26 > 0:10:29I just hope there's enough acidity, just a squeeze of lemon juice,
0:10:29 > 0:10:32in that sauce, to bring this dish together.
0:10:35 > 0:10:3715 minutes left.
0:10:40 > 0:10:43Alex from Aberdeen is undoubtedly a good chef,
0:10:43 > 0:10:47but she needs to up her game and really needs to put her marker down.
0:10:49 > 0:10:55The amount of pressure you're under to produce an excellent dish is daunting, it really is.
0:10:55 > 0:10:58I can only just strive to go further
0:10:58 > 0:11:01and hopefully go through to the final.
0:11:03 > 0:11:05Alex? You're looking hot and flustered!
0:11:05 > 0:11:08- I've got a lot of work to do! - Tell us what's going on.
0:11:08 > 0:11:14I've done an anchovy and thyme garlic-stuffed chicken thigh.
0:11:14 > 0:11:16- So using the anchovy almost as a seasoning?- Yes.
0:11:16 > 0:11:19- Got to be careful how much anchovy you put in there, though.- Yes.
0:11:19 > 0:11:23And I've got a tomato compote with parmesan mash
0:11:23 > 0:11:24and roasted bone marrow.
0:11:24 > 0:11:30So slightly Mediterranean mixed with a bit of Scottish modern cooking.
0:11:30 > 0:11:32Mediterranean meets Scottish modern.
0:11:32 > 0:11:34That's one car crash, isn't it?
0:11:34 > 0:11:36Hopefully not, no!
0:11:37 > 0:11:38We'll see today.
0:11:38 > 0:11:40- Confident?- Yes, I am.
0:11:46 > 0:11:52Little bit worried about Alex. This idea of modern Scottish meeting Mediterranean.
0:11:52 > 0:11:54Ooh!
0:12:10 > 0:12:11Two minutes!
0:12:25 > 0:12:27Time's up. Finished!
0:12:33 > 0:12:36First up is chef de partie, Adam.
0:12:36 > 0:12:40He's chosen to use the winkles, cooked in bone marrow,
0:12:40 > 0:12:42alongside butter-poached oysters,
0:12:42 > 0:12:45salted anchovy allumettes,
0:12:45 > 0:12:48pomme puree and a spinach froth.
0:12:49 > 0:12:53Adam, I like the presentation but I have reservations.
0:12:53 > 0:12:58There's a lot of anchovy allumette there. It should be in balance with the dish.
0:13:07 > 0:13:11There is a bit of meatiness to the sauce, and richness as well from the bone marrow.
0:13:11 > 0:13:16Most of all, I like the fact that you've taken great care in cooking the oyster and the whelks.
0:13:16 > 0:13:20But lacking a hint of acidity for me.
0:13:20 > 0:13:22Something to give it a zest.
0:13:23 > 0:13:27And the anchovy allumettes are not quite cooked enough.
0:13:27 > 0:13:29Instead of being crunchy and crisp,
0:13:29 > 0:13:31it's gooey and soft, which is a shame.
0:13:32 > 0:13:34You've done the shellfish justice.
0:13:36 > 0:13:38It's not quite there, though.
0:13:40 > 0:13:42'It wasn't great, and it needs to be great, at this point.'
0:13:42 > 0:13:46And that's kind of un-nerving me slightly, at the moment.
0:13:48 > 0:13:52Jack, a 21-year-old chef de partie
0:13:52 > 0:13:54has chosen the chicken thighs,
0:13:54 > 0:13:57and stuffed them with dates in a red wine sauce.
0:13:57 > 0:14:00They're served with potato gnocchi
0:14:00 > 0:14:02in a celeriac and parmesan cream
0:14:02 > 0:14:05and topped with a bone marrow and macadamia nut butter.
0:14:05 > 0:14:09Presentation-wise, Jack, it's one-dimensional.
0:14:09 > 0:14:11It looks just creamy.
0:14:22 > 0:14:27Jack, I really like your chicken and the flavour from the dates and the alcohol through that.
0:14:27 > 0:14:30That's the star of the dish.
0:14:30 > 0:14:33I think your gnocchi, you could have pan-fried it
0:14:33 > 0:14:36to give it a nice texture and a more caramelised flavour.
0:14:36 > 0:14:39Hmm. It's not very often this happens,
0:14:39 > 0:14:41but I'm going to disagree with her!
0:14:41 > 0:14:44I don't particularly like the chicken.
0:14:45 > 0:14:47I find the dates a bit too sweet.
0:14:48 > 0:14:53But I actually like the gnocchi that hasn't been pan-fried
0:14:53 > 0:14:55in the cream sauce.
0:14:55 > 0:14:59Tell you what, you have the chicken with the sweet dates in,
0:14:59 > 0:15:01- and I'll have the cheesy gnocchi. - Solved!
0:15:01 > 0:15:06'They were divided with what they liked and what they didn't like.
0:15:06 > 0:15:09'It's making me feel a bit nervous.'
0:15:09 > 0:15:11I just hope I've done enough.
0:15:13 > 0:15:16Sous-chef Alex has also used the chicken thighs,
0:15:16 > 0:15:19which she has stuffed with anchovies and garlic.
0:15:19 > 0:15:23They're served with a parmesan mash, roasted bone marrow
0:15:23 > 0:15:25and a tomato compote.
0:15:25 > 0:15:28Alex, it's not doing it for me. It really isn't.
0:15:28 > 0:15:31It's missing a bit of colour and no sauce, either.
0:15:40 > 0:15:43Alex, I like the marrow
0:15:43 > 0:15:46and your tomato compote which you have underneath.
0:15:46 > 0:15:53But unfortunately the whole dish has been destroyed by the amount of anchovy that's in this chicken.
0:15:54 > 0:15:56Ah, dearie me!
0:15:56 > 0:15:58The anchovies we gave you were packed in salt.
0:15:58 > 0:16:01I don't know if you rinsed the anchovy before you used it,
0:16:01 > 0:16:03but that's what you should do.
0:16:03 > 0:16:05And there's a heck of a lot of garlic in there.
0:16:05 > 0:16:10It's those two very strong flavours fighting with the chicken thigh.
0:16:10 > 0:16:13Sadly, the chicken thigh is the loser.
0:16:16 > 0:16:18'I'm kicking myself.'
0:16:18 > 0:16:20I did what I did, and I can't change that now,
0:16:20 > 0:16:22so I've just got to take the consequences.
0:16:25 > 0:16:28Head chef Nick is the only chef to make a dessert.
0:16:30 > 0:16:32A mango, chilli and lime millefeuille
0:16:32 > 0:16:35with a white chocolate mousse and sweet basil pesto,
0:16:35 > 0:16:40topped with deep-fried basil and candied macadamia nuts.
0:16:41 > 0:16:44Nick, the millefeuille could have been a bit neater
0:16:44 > 0:16:49and your chocolate mousse is a bit too big.
0:16:49 > 0:16:50Yep.
0:16:58 > 0:17:01I like the crunch from the pastry, the millefeuille and the mango.
0:17:01 > 0:17:03Not enough chilli.
0:17:03 > 0:17:06It's not hitting quite the right notes for me.
0:17:07 > 0:17:10The white chocolate mousse is very, very rich.
0:17:10 > 0:17:15The pesto I'm not really blown over by. I don't think it adds anything to this dish.
0:17:15 > 0:17:19Maybe a little coulis or a lime syrup would have brought this together.
0:17:19 > 0:17:21I did make a coulis, but I didn't get it on the plate in time.
0:17:21 > 0:17:23Aghh!
0:17:24 > 0:17:26Not quite there.
0:17:28 > 0:17:30'Clearly feeling deflated.'
0:17:30 > 0:17:32I'm on thin ice.
0:17:33 > 0:17:35So it's a wait and see job.
0:17:36 > 0:17:42Sous-chef Patrick has made chicken kiev, using garlic and bone marrow for the stuffing
0:17:42 > 0:17:44and chicken skin for the crust.
0:17:45 > 0:17:47It's served with celeriac fondants
0:17:47 > 0:17:49topped with a potato crust,
0:17:49 > 0:17:54roast garlic puree, wilted spinach and a celeriac veloute.
0:17:54 > 0:17:59Patrick, this is a total change to your scattered approach of presentation.
0:17:59 > 0:18:03I'm not bowled over with this presentation, either.
0:18:03 > 0:18:05It's not the neatest plate of food I've seen.
0:18:05 > 0:18:11I'm wondering if this chicken has been cooked well enough on the inside because it looks very pink.
0:18:26 > 0:18:29Your chicken is pink, but it is cooked.
0:18:30 > 0:18:32You get the bone marrow going through it.
0:18:32 > 0:18:34I do find it, however, bland.
0:18:34 > 0:18:37It's lacking in seasoning. It really is.
0:18:38 > 0:18:40I think the cream sauce is also very bland.
0:18:40 > 0:18:42It needs more oomph to it.
0:18:42 > 0:18:45I do like the celeriac with the crumble on top,
0:18:45 > 0:18:47but nothing really...
0:18:48 > 0:18:49..wows me.
0:18:49 > 0:18:50Yeah.
0:18:50 > 0:18:53'It wasn't seasoned enough.
0:18:53 > 0:18:57'I've already said if I went out of the competition because I'd made silly mistakes,'
0:18:57 > 0:18:59I would be really annoyed about it.
0:18:59 > 0:19:02And there's a good chance that's going to happen.
0:19:02 > 0:19:06Head chef Adam has chosen to use the kid meat.
0:19:06 > 0:19:08It's served with a bone marrow crisp,
0:19:08 > 0:19:10spinach and basil,
0:19:10 > 0:19:12a parmesan puff croute
0:19:12 > 0:19:15and a chicken and red wine sauce.
0:19:16 > 0:19:19Adam, that is a very nice plate.
0:19:19 > 0:19:21Very, very neat, it's elegant,
0:19:21 > 0:19:23it screams out "class".
0:19:34 > 0:19:37I like the fact that you've used the kid and cooked it correctly,
0:19:37 > 0:19:39even though you've never cooked one before.
0:19:41 > 0:19:44The chopped up spinach and basil which you have on here
0:19:44 > 0:19:45is great, it's refreshing.
0:19:45 > 0:19:50And I love the deep-fried bone marrow.
0:19:50 > 0:19:53I could easily have a bowl of that!
0:19:54 > 0:19:56That puff pastry strip is, quite simply, delicious.
0:19:56 > 0:20:00And a sauce that's actually damn good.
0:20:01 > 0:20:04That is cooking that you should be really proud of.
0:20:04 > 0:20:06Thank you very much!
0:20:06 > 0:20:10'I work damn hard to get comments like that.'
0:20:10 > 0:20:12I feel tremendous. Absolutely tremendous.
0:20:14 > 0:20:18Wow! That was an interesting one, Monica, wasn't it?
0:20:18 > 0:20:20One outstanding plate.
0:20:22 > 0:20:25- Adam through.- Without a doubt, Adam is through.
0:20:26 > 0:20:30If Adam shone, I think Alex had a bad day.
0:20:34 > 0:20:37The bone marrow with the spicy tomato compote
0:20:37 > 0:20:39actually worked very well.
0:20:39 > 0:20:42But I'm afraid that is just not enough.
0:20:42 > 0:20:43She's out of her league.
0:20:43 > 0:20:48'I know that I could do better, but it just didn't show through today.'
0:20:48 > 0:20:51My gut feeling is that I'll be going.
0:20:51 > 0:20:52Alex is leaving the competition.
0:20:52 > 0:20:56- Definitely. - What do you say about Jack?
0:20:56 > 0:20:59You liked the stuffed chicken. I didn't.
0:20:59 > 0:21:03I liked the creamy cheesy gnocchi. You didn't.
0:21:03 > 0:21:05I like what I see in this young chef.
0:21:06 > 0:21:09'I feel a bit nervous,
0:21:09 > 0:21:11'but I'm sure they can take what I've done before'
0:21:11 > 0:21:14and that it'll be enough to get me through to the next round.
0:21:14 > 0:21:17- I think we should put Jack through. - So do I.
0:21:17 > 0:21:20What do you think of Adam, then, and those oysters and whelks?
0:21:20 > 0:21:22He cooked his shellfish well, didn't he?
0:21:23 > 0:21:27It's a shame the puff pastry was a bit raw in the middle.
0:21:27 > 0:21:31But there's something in this kid, and I think he's another one that deserves another chance.
0:21:33 > 0:21:37I think I've done enough to stay on.
0:21:37 > 0:21:38But I don't know!
0:21:40 > 0:21:43OK. We agree. Put Jack through and the two Adams.
0:21:43 > 0:21:46That leaves us with Nick and Patrick.
0:21:47 > 0:21:50Patrick. He couldn't cook a sausage for me within an hour
0:21:50 > 0:21:53and this chicken was only just cooked.
0:21:53 > 0:21:56But I loved the concept of the dish.
0:21:56 > 0:21:58Using the bone marrow instead of butter in the chicken kiev.
0:21:58 > 0:22:00Great idea.
0:22:00 > 0:22:03But it didn't work!
0:22:03 > 0:22:04No seasoning.
0:22:05 > 0:22:07'I'd be really gutted if I go home now.'
0:22:07 > 0:22:13To know that I didn't perform to how I can is just the most disappointing thing.
0:22:13 > 0:22:16And you'll always... Always going to regret it.
0:22:16 > 0:22:21With Nick, he made me a plate I wasn't all that convinced with.
0:22:21 > 0:22:22Sausages three ways.
0:22:22 > 0:22:25So I wanted an amazing dessert from him today.
0:22:25 > 0:22:30It didn't work. There was not enough chilli, not enough lime syrup.
0:22:30 > 0:22:32There were errors.
0:22:32 > 0:22:34But I've seen him work before.
0:22:34 > 0:22:37I know he can deliver goods. He's a good chef.
0:22:38 > 0:22:42'I think even the smallest error is enough to send you out of the competition at this stage.'
0:22:42 > 0:22:44It's tough.
0:22:45 > 0:22:48We have to base our decision on how far we think a chef could go.
0:22:49 > 0:22:53And will they be able to impress the critics in the next round?
0:23:06 > 0:23:09Thank you, chefs. Highs and lows.
0:23:13 > 0:23:16The first chef that is leaving us today is...
0:23:18 > 0:23:20..Alex.
0:23:25 > 0:23:27'Obviously I'm a bit gutted.
0:23:27 > 0:23:30'But the experience has been phenomenal.'
0:23:30 > 0:23:34Now I can use the constructive criticism I've received
0:23:34 > 0:23:37and just push on and make it positive.
0:23:39 > 0:23:42The second chef leaving us today is...
0:23:49 > 0:23:50..Patrick.
0:23:58 > 0:24:00'I'm just so disappointed.
0:24:00 > 0:24:04'I'm most disappointed about putting up a poor dish, really.'
0:24:04 > 0:24:07I really didn't want to go out of the competition that way.
0:24:14 > 0:24:16Congratulations, guys. Well done.
0:24:16 > 0:24:18Critics next.
0:24:18 > 0:24:20No nerves, no faults.
0:24:40 > 0:24:45You have just one hour and 15 minutes to do two courses.
0:24:46 > 0:24:47Off you go.
0:24:50 > 0:24:54Food critics, by their very nature, find fault.
0:24:54 > 0:24:59They'll dissect each plate of food and they'll look for that little error.
0:25:01 > 0:25:06If they get this right, these critics will be looking out for them in the future.
0:25:06 > 0:25:08What more can a young chef want?
0:25:13 > 0:25:15'In no way I think my dishes are safe.'
0:25:15 > 0:25:18It could totally bomb and they'd hate it.
0:25:18 > 0:25:23But I've got to take some risks to try and progress in this competition.
0:25:28 > 0:25:30Jack, what have you got on your menu for us?
0:25:30 > 0:25:32For the main course, I'm doing sole fillets
0:25:32 > 0:25:37which will be poached in an onion seed and saffron fish stock.
0:25:37 > 0:25:41Some chive mash and a leek which is covered in leek char,
0:25:41 > 0:25:44topped with creamy scallops and brown shrimp.
0:25:44 > 0:25:52And for dessert is rhubarb. So rhubarb meringue, rhubarb jam, dehydrated rhubarb,
0:25:52 > 0:25:56freeze-dried rhubarb, poached rhubarb, rhubarb!
0:25:56 > 0:25:58So is there going to be rhubarb in your dessert?
0:25:58 > 0:25:59Just a touch(!)
0:25:59 > 0:26:03I just need to work as if I'm on fire!
0:26:03 > 0:26:07- Well, we're used to seeing that. - Let's hope we don't have to put you out!- Yes, let's!
0:26:07 > 0:26:09Have you got enough time to do all that?
0:26:09 > 0:26:14If I work very quickly and don't have any interruptions, I'm sure I can get it done in time!
0:26:14 > 0:26:17Is that a polite way of telling us to shove off?
0:26:17 > 0:26:19I need to get things done. Yes, Chef!
0:26:19 > 0:26:20Thank you!
0:26:24 > 0:26:25What an unbelievable menu!
0:26:25 > 0:26:29I got lost there were so many ingredients being thrown at it, and so many processes.
0:26:31 > 0:26:33Jack's poaching his sole in an onion seed and saffron stock.
0:26:33 > 0:26:36He has to be careful, because that's quite strong.
0:26:36 > 0:26:38It could overpower the delicate flavour of the sole.
0:26:38 > 0:26:40I love poached fish.
0:26:40 > 0:26:43You've got to make sure the temperature is even, and not too hot.
0:26:43 > 0:26:48Otherwise, it's going to be overdone and can actually make the fish tough.
0:26:49 > 0:26:53His dessert is rhubarb with rhubarb and rhubarb. And more rhubarb!
0:26:55 > 0:26:57I hope he doesn't go too modern and too crazy!
0:27:02 > 0:27:05Critics are notoriously difficult to cook for.
0:27:05 > 0:27:07There's so much to prove.
0:27:07 > 0:27:10Hopefully, they're open to a bit of invention today.
0:27:12 > 0:27:15In terms of flavour combinations, it's a little bit risky.
0:27:17 > 0:27:20Today, I'm going to do a fillet of sea bass,
0:27:20 > 0:27:22sea fennel, a fennel puree,
0:27:22 > 0:27:25mussels and vanilla and spinach.
0:27:25 > 0:27:26Did I hear you say vanilla?
0:27:26 > 0:27:30- Mussels with vanilla. One of my favourite combinations. - Really?!- Really?
0:27:30 > 0:27:32I've had lobster with a vanilla beurre blanc, which works.
0:27:32 > 0:27:34- I'm looking forward to this. - Hope you like it.
0:27:34 > 0:27:40- Dessert?- A muscovado cheesecake using muscovado sugar to get a light toffee flavour,
0:27:40 > 0:27:42with roasted plums with a bit of anise for it
0:27:42 > 0:27:46and a tarragon Anglaise.
0:27:46 > 0:27:49Tarragon Anglaise? Again, combinations I haven't tried before.
0:27:49 > 0:27:52Something a bit different, but I've listened to what you said in the last rounds.
0:27:52 > 0:27:55Keep it simple and get the right balance of the elements.
0:27:55 > 0:27:58- You want your place in the next round, don't you?- More than anything.
0:27:58 > 0:28:00It's there for the taking, Nick.
0:28:00 > 0:28:01I'm ready.
0:28:06 > 0:28:08Nick's menu seems very straightforward.
0:28:08 > 0:28:10Sea bass with fennel.
0:28:12 > 0:28:13Creamed mussels.
0:28:13 > 0:28:15Then in comes the vanilla.
0:28:17 > 0:28:22It can work. But it's a very fine line between working and a disaster for me.
0:28:23 > 0:28:27For dessert, he's preparing a cheesecake flavoured with muscovado sugar.
0:28:27 > 0:28:30I love muscovado sugar. It's got that aniseedy, nutty taste.
0:28:30 > 0:28:33Serving with it some roasted plums.
0:28:33 > 0:28:36And a custard, or creme Anglaise, flavoured with tarragon.
0:28:36 > 0:28:39Tarragon has got that aniseed taste
0:28:39 > 0:28:43which could work really well with the muscovado sugar and the plums.
0:28:43 > 0:28:44Faster!
0:28:46 > 0:28:4830 minutes to go for those main courses.
0:28:52 > 0:28:54'I'm a chef who likes to take risks'
0:28:54 > 0:28:56and I think that's where I excel in the kitchen.
0:28:56 > 0:29:01I think I can pull off something quite special at the end of it.
0:29:02 > 0:29:06Right, Adam, how do you feel about cooking for critics?
0:29:06 > 0:29:09Pretty nervous, to be honest, Chef. I'm a bit of a Jay Rayner fan.
0:29:09 > 0:29:12Lucky for you, Jay's waiting to try your food today.
0:29:12 > 0:29:14Great!
0:29:15 > 0:29:17What's going to impress Jay Rayner, then?
0:29:17 > 0:29:19I'm going to do lamb cannon roasted in hay
0:29:19 > 0:29:21with couscous made from cauliflower,
0:29:21 > 0:29:26fresh peas and girolles and a verjuice and wholegrain mustard vinaigrette.
0:29:26 > 0:29:28This is your style of food, then?
0:29:28 > 0:29:31Yeah, absolute classic British kind of comfort dishes, in a way.
0:29:31 > 0:29:35And then just given a slight twist. That's what defines me as a chef, I think.
0:29:35 > 0:29:37What are you making for dessert?
0:29:37 > 0:29:39I'm going to do a lemon tart
0:29:39 > 0:29:42with an Earl Grey kind of foam sauce thing
0:29:42 > 0:29:44and honeyed mascarpone.
0:29:45 > 0:29:48I've just got to make sure I can absolutely pull it off.
0:29:48 > 0:29:49Good.
0:29:53 > 0:29:57Adam is taking what he would call "normal British dishes"
0:29:57 > 0:29:59and putting his own twist on it.
0:30:00 > 0:30:02Lamb with couscous.
0:30:02 > 0:30:04But he's making his couscous with a cauliflower.
0:30:05 > 0:30:08Some crispy potato strings.
0:30:09 > 0:30:11And he's roasting his lamb in hay.
0:30:12 > 0:30:16Infusing it with the flavours or the sense of the meadow.
0:30:17 > 0:30:19At least, that's the theory!
0:30:20 > 0:30:23He's not saucing the lamb. He's making a vinaigrette with verjuice,
0:30:23 > 0:30:26which is soured grape juice.
0:30:26 > 0:30:27Great touch.
0:30:28 > 0:30:31Adam is preparing a lemon tart, but a lemon tart with a difference.
0:30:31 > 0:30:35He's got mascarpone cream going with it and an Earl Grey foam.
0:30:36 > 0:30:40I hope it pays off today and it's not going to be too quirky for the sake of the critics.
0:30:42 > 0:30:4415 minutes to go, chefs.
0:30:51 > 0:30:53I'm terribly nervous about the dessert.
0:30:55 > 0:30:57It takes four hours to do it
0:30:57 > 0:31:01and I'm cramming it with the main course in an hour and 15 minutes.
0:31:01 > 0:31:03It's a stressful little thing, isn't it?
0:31:03 > 0:31:05I've practised and practised.
0:31:05 > 0:31:09I need to keep my socks pulled right up and pull my finger out!
0:31:12 > 0:31:14I'm doing lamb and courgettes
0:31:14 > 0:31:17with a little bit of mashed potato.
0:31:17 > 0:31:19I'm using a lot of basil.
0:31:19 > 0:31:22Courgette flower as well as normal courgettes.
0:31:22 > 0:31:26I'm going to stuff the courgette flowers with honey and goat's cheese.
0:31:26 > 0:31:28It's just good, honest cooking.
0:31:28 > 0:31:31And chocolate orange for dessert.
0:31:31 > 0:31:32Sounds simple?
0:31:32 > 0:31:34No, it's not, at all.
0:31:34 > 0:31:36It's a dish where all flaws are going to show up.
0:31:36 > 0:31:39- Do you ever get flustered? - I'm flustered now!
0:31:39 > 0:31:43- You're flustered now?- Yes. Four eagle eyes staring, watching my every move!
0:31:50 > 0:31:52Adam is cooking a loin of lamb...
0:31:54 > 0:31:56..with a red wine jus...
0:31:58 > 0:32:00..a courgette and basil puree...
0:32:01 > 0:32:05..mashed potato and a courgette flower stuffed with goat's cheese and honey.
0:32:05 > 0:32:07All sounds beautiful!
0:32:07 > 0:32:13I like the sound of the goat's cheese and honey put into that crispy courgette flower.
0:32:14 > 0:32:19- I'm looking forward to this.- Knowing Adam, there'll be a few twists and turns on his chocolate orange!
0:32:19 > 0:32:21He's got some orange oil there.
0:32:24 > 0:32:26He'd better go easy on it, cos that is intense.
0:32:28 > 0:32:31To top it off, my personal favourite, salted caramel.
0:32:33 > 0:32:37Let's hope he gets the balance right, cos there's a lot of strong flavours going on.
0:32:40 > 0:32:44We want Adam to please the critics as much as he's pleased us.
0:33:00 > 0:33:04Anybody who enters a competition like this reckons themselves.
0:33:06 > 0:33:10If they really think that, they better prove it to me here, in this dining room.
0:33:11 > 0:33:15These chefs, I think there's a danger, when they're cooking for the restaurant critics,
0:33:15 > 0:33:19that they feel they need to show us everything they know in one dish.
0:33:19 > 0:33:22Powders and foams. But it isn't necessarily what we want to see
0:33:22 > 0:33:24here in this room.
0:33:24 > 0:33:28I'm looking for a bit of originality, a bit of spark.
0:33:28 > 0:33:31And I also want to see things delivered
0:33:31 > 0:33:33that are promised on the menu.
0:33:38 > 0:33:40I like what I'm seeing here, Jack.
0:33:40 > 0:33:42Everything is coming together on time.
0:33:42 > 0:33:44- Brilliant.- Yes, Chef.
0:33:45 > 0:33:49Jack's main course is saffron and onion seed poached sole
0:33:49 > 0:33:51with charred leak and chive mash.
0:33:51 > 0:33:53It sounds quite simple.
0:33:53 > 0:33:55But it's very easy to overcook fish.
0:33:57 > 0:34:01- TRACEY:- I like the taste of leek. I don't like the taste of char much.
0:34:01 > 0:34:06So I hope the balance between his char and his leek is OK.
0:34:07 > 0:34:09That smells good. Oooh!
0:34:12 > 0:34:14Right. Creamy mash.
0:34:28 > 0:34:29Keep it going.
0:34:31 > 0:34:33- Ready, Chef.- Fantastic. Well done.
0:34:39 > 0:34:44So we have poached sole in a saffron and onion seed stock.
0:34:44 > 0:34:47Charred leek, creamy scallops with brown shrimp
0:34:47 > 0:34:49and a chive mash.
0:34:49 > 0:34:50Thank you.
0:34:53 > 0:34:54I really like the look of this.
0:34:54 > 0:34:56I think it's very pretty.
0:34:56 > 0:34:59It's an attractive plateful, but I've got fish envy!
0:34:59 > 0:35:02I've got a tiny bit of sole here
0:35:02 > 0:35:04which has folded over and died on itself!
0:35:13 > 0:35:16Something's missing, and that's flavour.
0:35:17 > 0:35:19The chive mash isn't chivey enough,
0:35:19 > 0:35:21the saffron sauce isn't saffrony enough.
0:35:21 > 0:35:28Poaching the fish in saffron doesn't seem to have left it with any real distinctive flavour.
0:35:28 > 0:35:31Slightly overcooked, as well. It's mealy.
0:35:31 > 0:35:36The leeks are undercooked and the ash, to me, is just actually nasty.
0:35:36 > 0:35:38Overall,
0:35:38 > 0:35:42it's a plate that won't linger in the memory for very long.
0:35:42 > 0:35:46It's a bit of a "haah", a bit of a sigh, rather than a shout.
0:35:46 > 0:35:48MICHEL: The little coiny scallops are really nice
0:35:48 > 0:35:50and the shrimps, as well.
0:35:50 > 0:35:55But the leeks are practically raw and the sole is very, very overcooked.
0:35:55 > 0:35:58It's a real shame. I was expecting a lot from Jack today.
0:36:01 > 0:36:02- Nearly there, Jack?- Yes, Chef.
0:36:04 > 0:36:09Jack's dessert is the scariest thing on MasterChef - one word.
0:36:09 > 0:36:10It just says "rhubarb".
0:36:10 > 0:36:13Who knows? He could be building the Eiffel Tower out of rhubarb!
0:36:15 > 0:36:17My instinct is "You're a liar."
0:36:17 > 0:36:22You are not going to serve us rhubarb. You're going to serve rhubarb as complicated as you can.
0:36:22 > 0:36:26Because if you just served us rhubarb, it would be terrible!
0:36:26 > 0:36:29- Two minutes, Jack. You'll be all right?- Yes, Chef.- Good.
0:36:45 > 0:36:47There is a rhubarb meringue in the centre
0:36:47 > 0:36:50with poached rhubarb, a rhubarb jam,
0:36:50 > 0:36:53freeze-dried rhubarb, and dehydrated rhubarb.
0:36:53 > 0:36:55- OK. Thank you.- Thank you very much.
0:36:57 > 0:37:00Well, we knew it wasn't just going to be a lump of rhubarb on a plate!
0:37:00 > 0:37:03But actually, rhubarb meringue, I like the idea of that.
0:37:12 > 0:37:15This fails a basic dessert test, which is lusciousness.
0:37:15 > 0:37:20In the middle, you've got this Italian meringue, which is Type-2 diabetes sweet.
0:37:20 > 0:37:22My pancreas is about to give up.
0:37:22 > 0:37:27And you've got these kind of rubbery bits of freeze-dried rhubarb
0:37:27 > 0:37:29which stick in the teeth
0:37:29 > 0:37:31like a kind of nasty, cheap sweet.
0:37:31 > 0:37:35And you've got the rhubarb,
0:37:35 > 0:37:36which is, you know, raw. Inedible.
0:37:36 > 0:37:41It's a shame, because he described his dessert as though he was going to reveal to us
0:37:41 > 0:37:44the innermost nature of rhubarb.
0:37:44 > 0:37:47In fact, none of it really tastes very much of rhubarb.
0:37:47 > 0:37:51It's not good enough, really, at this level, is it?
0:37:53 > 0:37:55This is a dish labelled "rhubarb".
0:37:55 > 0:37:57So where's all the rhubarb?
0:37:58 > 0:38:00I'm disappointed. Really disappointed.
0:38:04 > 0:38:06My heart's racing, at the moment, after doing that.
0:38:06 > 0:38:11There were a couple of things that I could have done better.
0:38:11 > 0:38:13So I'm a bit nervous about what they think.
0:38:14 > 0:38:17But I was happy with it, so I hope they are.
0:38:25 > 0:38:27I feel with Adam's main course,
0:38:27 > 0:38:29English lamb, cauliflower and lemon thyme,
0:38:29 > 0:38:31peas, girolles, roast potatoes and verjuice.
0:38:31 > 0:38:36- That's Sunday lunch!- If he's as straight and as honest as his menu description,
0:38:36 > 0:38:38we could be in for a treat.
0:38:38 > 0:38:42MICHEL: Oh, we've got potato. Ooh, maybe not!
0:38:45 > 0:38:47Keep it going. You are a bit late, now. Come on.
0:38:55 > 0:38:57- Okey-doke?- Right. Ready.
0:39:00 > 0:39:02Good afternoon.
0:39:06 > 0:39:08A rump of lamb roasted in hay,
0:39:08 > 0:39:10with cauliflower couscous, cauliflower puree,
0:39:10 > 0:39:15peas and flower, girolles and a vinaigrette made out of verjuice.
0:39:15 > 0:39:18- And the roast potatoes?- I burnt the roast potatoes, I'm afraid.
0:39:18 > 0:39:20- I do apologise.- OK. - Hope you enjoy it.
0:39:22 > 0:39:27If you were hoping for a Sunday lunch thing, you'd be bitterly disappointed.
0:39:27 > 0:39:29No roast potatoes, and instead,
0:39:29 > 0:39:31you know, flowers(!)
0:39:31 > 0:39:33That's not going to fill you up, is it?
0:39:43 > 0:39:45This guy knows what he's doing. This is good.
0:39:45 > 0:39:50There is a problem with the lamb being slightly flavourless
0:39:50 > 0:39:52because it's lost its fat.
0:39:52 > 0:39:55But that verjuice is just making the whole plate come alive.
0:39:55 > 0:39:58- It's a lovely plateful. - Beautiful piece of lamb.
0:39:58 > 0:40:03Really well cooked. The peas are a wonderful example to all chefs out there
0:40:03 > 0:40:06how to not overcook your peas. He seems to be able to cook quite well.
0:40:06 > 0:40:09It could have been that touch towards brilliance.
0:40:09 > 0:40:14If the fat had been left on and crisped, and I would have liked a little roast potato!
0:40:14 > 0:40:16Just one!
0:40:17 > 0:40:19That lamb. Not enough of that hay coming through.
0:40:19 > 0:40:22But I like the mustard dressing.
0:40:22 > 0:40:24It really does bring something to this dish.
0:40:24 > 0:40:26I like his cauliflower puree, as well.
0:40:28 > 0:40:30The flavours are nice. I really like the flavour.
0:40:30 > 0:40:32It's good cooking, yeah.
0:40:37 > 0:40:39Adam's dessert. Lemon tart,
0:40:39 > 0:40:41honeyed mascarpone and Earl Grey.
0:40:41 > 0:40:46I pray for the moment when somebody just does the best lemon tart you've ever had.
0:40:46 > 0:40:50Crisp pastry, and a very light cream inside.
0:40:50 > 0:40:54Just a bit of a wobble and a proper citrus kick!
0:40:55 > 0:41:00What he's going to do with the Earl Grey that will add something extra and distinctive remains to be seen!
0:41:09 > 0:41:11Ready?
0:41:17 > 0:41:21For dessert, we've got lemon tart with honeyed mascarpone cream
0:41:21 > 0:41:22and Earl Grey foam.
0:41:22 > 0:41:24And it has a pine nut base.
0:41:24 > 0:41:25Thank you.
0:41:25 > 0:41:28I thought we were promised a lemon tart.
0:41:28 > 0:41:31I can't see a lemon tart here!
0:41:31 > 0:41:35- There's a lemony thing. - Look, it might taste lovely.
0:41:35 > 0:41:39But just looking at it, it's the worst this competition can throw at us.
0:41:39 > 0:41:42It's a plate of disappointment and micro-herbs.
0:41:49 > 0:41:51There's one really lovely thing on this plate,
0:41:51 > 0:41:54which is that delicious lemon cream.
0:41:54 > 0:41:58It really has a beautiful texture and it's perfectly judged.
0:41:58 > 0:42:00What you want with it is crisp pastry,
0:42:00 > 0:42:05instead of this slightly tooth-coating biscuity one.
0:42:05 > 0:42:08Without any hint of the pine nut that he champions,
0:42:08 > 0:42:11and he mentioned Earl Grey.
0:42:11 > 0:42:14There's as much Earl Grey in this as there were roast potatoes with the main course!
0:42:14 > 0:42:19Adam is a great chef who's scared of being considered boring.
0:42:21 > 0:42:25- That's a good lemon tart.- I think that lemon tart is a star.
0:42:25 > 0:42:29All the other stuff on top, frivolous, not necessary.
0:42:36 > 0:42:39That was the scariest thing I think I've ever done in my life.
0:42:41 > 0:42:44My only major regret is that I burnt my roast potatoes.
0:42:44 > 0:42:47That was shocking. I couldn't believe I did that.
0:42:53 > 0:42:55- OK, Nick. How are we doing? - Good. Two minutes.
0:42:56 > 0:43:00Nick's main course is basically bo-ho seashore chic.
0:43:01 > 0:43:05Bit of sea bass, bit of fennel, bit of samphire. Mussels and vanilla.
0:43:05 > 0:43:08The seafood/vanilla combo,
0:43:08 > 0:43:11if it's done right, it works really, really well.
0:43:13 > 0:43:17But it can make the whole dish taste soapy.
0:43:17 > 0:43:19So that no longer are you having a main course,
0:43:19 > 0:43:23you've stepped into somebody's bathroom and you're sniffing in their medicine cabinet
0:43:23 > 0:43:25and it's not nice at all.
0:43:35 > 0:43:37- Good afternoon.- Hi.
0:43:37 > 0:43:40- Thank you very much.- Thank you.
0:43:40 > 0:43:43So we've got fillet of sea bass
0:43:43 > 0:43:45with a shallot and fennel puree,
0:43:45 > 0:43:49sea fennel, spinach, mussels and vanilla.
0:43:49 > 0:43:52- Great.- Thank you.
0:43:55 > 0:43:57It's not a bad-looking plateful of food.
0:43:57 > 0:43:59I've got a problem with the way it smells.
0:43:59 > 0:44:03It's like a very rich vanilla custard.
0:44:03 > 0:44:05It's off-putting.
0:44:12 > 0:44:17There's a strange kind of rubber-necking quality to this dish.
0:44:17 > 0:44:22You start tasting the mussels with the vanilla cream, and you think, "Really?"
0:44:22 > 0:44:24And it's quite interesting.
0:44:24 > 0:44:26But it's also quite nasty.
0:44:26 > 0:44:30I actually think the vanilla sauce is pretty good.
0:44:30 > 0:44:33But it's a bit overpowering because he's got so much of it on the plate.
0:44:33 > 0:44:36Everything else, I would say, is great.
0:44:36 > 0:44:43The sea bass, it's so crisp and the meat of the fish is so tender.
0:44:43 > 0:44:44The cooking of the fish is terrific.
0:44:44 > 0:44:47I do like the shallot and fennel puree.
0:44:47 > 0:44:52I think what it really needs is some good crisped carbs. Or chips, as they're called!
0:44:53 > 0:44:55And less of the vanilla.
0:44:58 > 0:45:01I'm really happy with that piece of fish. Crispy and golden.
0:45:01 > 0:45:06But you've got to be so careful when you use vanilla on savoury courses.
0:45:06 > 0:45:09Mm. This is just too rich, too intense, too heavy.
0:45:09 > 0:45:11And it doesn't work.
0:45:16 > 0:45:18Nick's dessert. Muscovado cheesecake, roasted plums,
0:45:18 > 0:45:21tarragon and candied pine nuts. I'd order that.
0:45:21 > 0:45:23- All right?- It's rock solid.
0:45:23 > 0:45:26- How's it supposed to be served? Frozen?- Today it is!
0:45:26 > 0:45:28Come on! Get out!
0:45:33 > 0:45:37Roasted plums, if they're beautiful and sweet, will be wonderful.
0:45:37 > 0:45:39I'm worried about the tarragon. I'm not sure that will work.
0:45:45 > 0:45:47- Nearly there, Nick?- Yeah.- Good.
0:46:01 > 0:46:02Thank you.
0:46:03 > 0:46:06- NICK:- We've got muscovado cheesecake with anise-roasted plums,
0:46:06 > 0:46:10tarragon Anglaise and candied pine nuts.
0:46:10 > 0:46:13- Thank you.- Thank you. Cheers.
0:46:13 > 0:46:15This is a nice-looking pudding.
0:46:15 > 0:46:18Everything on it is tempting me.
0:46:18 > 0:46:20It looks beautiful.
0:46:20 > 0:46:23There is one rule, though, that's broken.
0:46:23 > 0:46:25Every ingredient on a plate should be there to be eaten.
0:46:25 > 0:46:28And no-one would put a whole star anise in their mouth.
0:46:35 > 0:46:37There are good things and bad things about this.
0:46:37 > 0:46:40The plums are very nice. Quite tart, and they work with the tarragon.
0:46:40 > 0:46:43Quite a clever touch. The outside of the cheesecake is really nice.
0:46:43 > 0:46:45You get into the middle and it's frozen.
0:46:45 > 0:46:47That's a mistake.
0:46:47 > 0:46:50It's not a bad cheesecake at all.
0:46:50 > 0:46:53My main issue with it is it doesn't taste quite enough of muscovado sugar.
0:46:53 > 0:46:56I'd wanted that cheesecake to really kick
0:46:56 > 0:46:59with that caramel toasted muscovado flavour.
0:46:59 > 0:47:02I'm not so keen on those plums.
0:47:02 > 0:47:04- To me, they're over tart. - You ate all three of them!
0:47:04 > 0:47:07Well, I had to be sure!
0:47:07 > 0:47:09There are really, really good things here,
0:47:09 > 0:47:13but there's a slight lack of balance that's pulling it all off-centre.
0:47:19 > 0:47:21Wow! Those plums are sour!
0:47:21 > 0:47:23But it's a really smooth cheesecake
0:47:23 > 0:47:25and a really nice classic biscuit base.
0:47:25 > 0:47:28Shame there's not enough muscovado sugar on there.
0:47:28 > 0:47:32Gosh. And the choice of tarragon would not have been my first choice
0:47:32 > 0:47:34to put in a custard cream,
0:47:34 > 0:47:38but I don't find it as unpleasant as the vanilla in the mussels.
0:47:43 > 0:47:46The risky elements were the flavour combinations.
0:47:46 > 0:47:48So I think we've got to wait and see on that.
0:47:48 > 0:47:52But everything came out more or less as I'd like it to.
0:47:57 > 0:48:00You should be serving now, so you're five minutes over.
0:48:00 > 0:48:02Yep.
0:48:03 > 0:48:05Is everything going according to plan?
0:48:05 > 0:48:09No. Just a little bit behind schedule.
0:48:11 > 0:48:13Adam's main course of lamb...
0:48:13 > 0:48:15- Nice and pink.- Nice and pink.
0:48:15 > 0:48:17..courgettes, basil, goat's cheese and honey
0:48:17 > 0:48:20has a very nice simplicity to it.
0:48:20 > 0:48:23There is a sort of Mediterranean hue about this dish.
0:48:25 > 0:48:29Goat's cheese and honey are not things that we tend to partner lamb with in this country,
0:48:29 > 0:48:31but they both work extremely well with lamb.
0:48:31 > 0:48:33Sounds interesting.
0:48:33 > 0:48:36Come on, Adam! The food's going to get cold.
0:48:37 > 0:48:41You're going to be about ten minutes over, so you'd better be apologetic!
0:48:43 > 0:48:44- Ready?- Yep.
0:48:49 > 0:48:50Apologies for the lateness.
0:48:55 > 0:49:01It's a kind of lamb with courgette flower, goat's cheese and a basil and courgette puree.
0:49:01 > 0:49:03And the jus?
0:49:03 > 0:49:06There's a little red wine reduction with some lamb juices through it.
0:49:06 > 0:49:08- Thank you.- Thank you.
0:49:12 > 0:49:14Most stressful thing I've ever done in my life!
0:49:17 > 0:49:21This is a really pretty plateful which makes loads and loads of sense.
0:49:21 > 0:49:23It speaks to me. What is says to me is,
0:49:23 > 0:49:25"Eat me now!"
0:49:32 > 0:49:36This is just heart-warmingly amazing.
0:49:36 > 0:49:38He's made an absolutely spot-on gravy.
0:49:38 > 0:49:40He cooks the lamb perfectly.
0:49:40 > 0:49:42He's able to stuff that courgette with the goat's cheese
0:49:42 > 0:49:45and that cheesiness goes perfectly with the lamb.
0:49:45 > 0:49:46Mmm! Yummy!
0:49:46 > 0:49:51He's got what is the gastronomic equivalent of perfect pitch.
0:49:51 > 0:49:53Everything is in harmony
0:49:53 > 0:49:56in a slightly unexpected way.
0:49:56 > 0:49:58It's lots of really, really good things
0:49:58 > 0:50:00put together with very little artifice
0:50:00 > 0:50:02and done really well.
0:50:02 > 0:50:03It's the dish of the day, isn't it?
0:50:05 > 0:50:07Oh, Adam is a talented chef.
0:50:07 > 0:50:10He can cook. Even when he is flustered!
0:50:20 > 0:50:23Adam's giving us chocolate orange, hazelnuts and creme fraiche.
0:50:23 > 0:50:25Who doesn't love a chocolate orange?
0:50:25 > 0:50:27I have a problem with chocolate orange.
0:50:27 > 0:50:31There is a nonsense that the orange brings out the flavour of chocolate.
0:50:31 > 0:50:33It doesn't. It makes chocolate taste like orange.
0:50:35 > 0:50:39Maybe today will be the day that changes my mind. I doubt it.
0:50:40 > 0:50:42Salted caramel.
0:50:46 > 0:50:49That is precision personified.
0:50:49 > 0:50:50Shaky hands!
0:50:59 > 0:51:02That's my take on a chocolate orange.
0:51:02 > 0:51:05It's finished with some creme fraiche
0:51:05 > 0:51:07and a slightly salted caramel,
0:51:07 > 0:51:09sour orange gel as well.
0:51:09 > 0:51:11- Thank you.- Thank you.
0:51:13 > 0:51:17This is beautiful. I don't know whether to eat it or take it home and hang it on my wall!
0:51:17 > 0:51:21Everything is very, very precise.
0:51:21 > 0:51:23And I do like this strand of sugar.
0:51:23 > 0:51:25I know it's just a thing,
0:51:25 > 0:51:27but it does show that someone gives a damn.
0:51:27 > 0:51:31The attention to detail that's gone into it,
0:51:31 > 0:51:34down to the extent of a single flake of sea salt on the caramel,
0:51:34 > 0:51:36I'm really impressed.
0:51:43 > 0:51:45This tastes as good as it looks.
0:51:45 > 0:51:49That sour orange gel, it is SO perfectly judged.
0:51:49 > 0:51:54He's done it again. This really is a lovely combination of tastes.
0:51:55 > 0:51:57This is a seriously good pudding.
0:51:57 > 0:52:00My worry about chocolate orange aside,
0:52:00 > 0:52:02the texture of the chocolate is beautiful
0:52:02 > 0:52:06and these gels are just little bits of genius.
0:52:07 > 0:52:12It's one of the best executed puddings I think I've had on this show.
0:52:13 > 0:52:18I really like it. Just needs to hold back on that sharp orange flavour.
0:52:18 > 0:52:22- I think it's too much.- And, for me, there's not enough salted caramel.
0:52:22 > 0:52:25But we really are nit-picking.
0:52:25 > 0:52:27It's a damn good dessert!
0:52:31 > 0:52:33I have no idea. I don't know how... I don't know what...
0:52:33 > 0:52:36I don't think I've done enough. I can't even get my words out!
0:52:36 > 0:52:38I tasted everything. It seemed all right.
0:52:38 > 0:52:42But ten minutes over. I'm my worst critic.
0:52:42 > 0:52:46I have to keep things permanently on a high or I just get really...
0:52:46 > 0:52:48Well, I don't like it.
0:52:50 > 0:52:53There was some good cooking in here today, Monica!
0:52:53 > 0:52:56I'm a happy chef. Tell you what, that Adam H, he can cook, can't he?
0:52:56 > 0:52:59He did wobble, and he was ten minutes late.
0:52:59 > 0:53:04But he delivered. Adam's roasted lamb loin was absolute perfection.
0:53:04 > 0:53:05Everything was seasoned well.
0:53:05 > 0:53:09I love lamb when you keep the fat on and it's crispy like that.
0:53:09 > 0:53:11Good cooking.
0:53:11 > 0:53:14And the chocolate mousse was really dark and intense. Not too sweet.
0:53:14 > 0:53:17He's got to go through, hasn't he, Monica?
0:53:17 > 0:53:19Adam is through.
0:53:20 > 0:53:23The pressure is absolutely crazy.
0:53:23 > 0:53:27It's still fun, but you're just eager to know what they think.
0:53:27 > 0:53:30We're all pondering in our mind what's going on.
0:53:31 > 0:53:34'I think Jack has had a bit of a disaster.'
0:53:34 > 0:53:39- My word!- We had the fish, which was just falling apart, it had no texture.
0:53:39 > 0:53:43And for me, that whole dish was lacking in oomph!
0:53:43 > 0:53:47As for the rhubarb, we were expecting a rhubarb fest.
0:53:47 > 0:53:50And what did we get? A few bits of poached rhubarb,
0:53:50 > 0:53:52sour and not quite cooked enough.
0:53:52 > 0:53:56And then that really sickly, sweet meringue.
0:53:56 > 0:53:59I could have gone in there and just played it simple.
0:53:59 > 0:54:04But if I've not pushed myself enough, they won't keep me in this competition.
0:54:05 > 0:54:07I'm afraid it just didn't work for him today.
0:54:07 > 0:54:10I think we've got to let him go.
0:54:12 > 0:54:14That leaves us with Nick and Adam.
0:54:14 > 0:54:17Both tried to be a little bit different.
0:54:17 > 0:54:18And it didn't work.
0:54:18 > 0:54:22I have to say, though, Nick can cook a good piece of fish.
0:54:22 > 0:54:24Lovely, golden and crispy.
0:54:24 > 0:54:26And not over-done.
0:54:26 > 0:54:29But the overriding taste of vanilla just didn't work.
0:54:29 > 0:54:31That cheesecake was good.
0:54:31 > 0:54:34It needed more muscovado because it said muscovado,
0:54:34 > 0:54:36but it was a good cheesecake.
0:54:37 > 0:54:39I've done the best I can today.
0:54:39 > 0:54:43The dishes I've shown are very close to what I'm about.
0:54:43 > 0:54:45I want the semi-final place more than ever.
0:54:47 > 0:54:49Adam's main course. The lamb was cooked very well.
0:54:49 > 0:54:51Nice and juicy and pink.
0:54:51 > 0:54:54He was going to put some crispy potatoes on top, but they'd burnt.
0:54:54 > 0:54:59But it was a good dish. I enjoyed eating it, and I know the critics did, too.
0:54:59 > 0:55:01Now, Adam's dessert.
0:55:01 > 0:55:04That was a good lemon tart.
0:55:04 > 0:55:08Hm. What didn't work for me was the Earl Grey froth.
0:55:08 > 0:55:12That lemon tart was good enough to be on the plate on its own
0:55:12 > 0:55:13as it was.
0:55:13 > 0:55:16Now that it's over, it's such a weight off my shoulders.
0:55:16 > 0:55:20But it's spurring me on to want to do just better and better.
0:55:20 > 0:55:22I just can't leave now. I really can't!
0:55:23 > 0:55:27Well, both of them did cook the key element of their dishes well.
0:55:27 > 0:55:33But the vanilla and the foams, is that a step too far?
0:55:35 > 0:55:39Both of these chefs, Nick and Adam, they can cook.
0:55:39 > 0:55:41It's the little add-ons that I'm worried about.
0:55:56 > 0:55:58We have made a decision.
0:55:58 > 0:56:01Two places in the semi-final.
0:56:03 > 0:56:06The first chef that is leaving us today is...
0:56:08 > 0:56:10..Jack.
0:56:18 > 0:56:21This competition does do strange things to you.
0:56:21 > 0:56:23It is very hard and tough out there.
0:56:24 > 0:56:27But I'm still young and I've got a long career ahead of me.
0:56:27 > 0:56:31I can use everything from this. I've gained a lot of experience.
0:56:32 > 0:56:35The second chef leaving us today is...
0:56:45 > 0:56:46..Nick.
0:56:52 > 0:56:55I thought I had one more round in me, if I'm honest.
0:56:55 > 0:56:57I don't think I could have won it.
0:56:57 > 0:57:01I thought I could at the start, but there's a couple of really good chefs.
0:57:03 > 0:57:06I've gone as far as I can, and I'm going away with no regrets.
0:57:08 > 0:57:10Semi-finalists!
0:57:12 > 0:57:16- Well done.- Congratulations. - Thank you. Thank you very much!
0:57:18 > 0:57:20Well done. Well done, guys.
0:57:20 > 0:57:22I feel incredibly happy.
0:57:22 > 0:57:25I kind of had it in my head that I was gone.
0:57:27 > 0:57:31I don't know. I'm just buzzing. Completely buzzing.
0:57:32 > 0:57:36I can't stop smiling. My knees are still shaking. I'm over the moon.
0:57:36 > 0:57:39'It means a crazy amount for me to be in the semi-finals.'
0:57:39 > 0:57:42I'm shaking. If I jump up and down, I'll fall on the floor!
0:57:42 > 0:57:45Words can't describe how much I want to be in the final.
0:57:45 > 0:57:47- Cheers.- Cheers.
0:57:53 > 0:57:56Next week, the semi-finals begin.
0:57:56 > 0:57:59The best eight chefs are back
0:57:59 > 0:58:02to cook for a diner who knows what he wants.
0:58:04 > 0:58:07You can feel the stress mounting in this kitchen!
0:58:08 > 0:58:11I don't think this is the time to be playing Willy Wonka.
0:58:12 > 0:58:16This is what happens when the pressure is on and you get your timings wrong.
0:58:18 > 0:58:21Oh, yeah, yeah, yeah, yeah, yeah.
0:58:21 > 0:58:24This is varying degrees of chocolate and butter cuddles.
0:58:24 > 0:58:27And two more chefs will leave.
0:58:59 > 0:59:01Subtitles by Red Bee Media Ltd