0:00:04 > 0:00:08These eight chefs all want to become professional MasterChef champion.
0:00:12 > 0:00:13They've been split into two teams.
0:00:13 > 0:00:17Today, the first group of four have to prove they're good enough
0:00:17 > 0:00:19to make it through to the next level.
0:00:19 > 0:00:21Cooking is what I do
0:00:21 > 0:00:22and what I love.
0:00:22 > 0:00:25Today I'm ready. I'm ready to go. I just want to get in there.
0:00:25 > 0:00:27I'm a very capable chef.
0:00:27 > 0:00:29I can work under pressure
0:00:29 > 0:00:31and deal with whatever's put in front of me.
0:00:31 > 0:00:34It's the hardest thing that I've ever done in my career.
0:00:34 > 0:00:36I've not thought about winning it yet,
0:00:36 > 0:00:37but I believe I can go far.
0:00:37 > 0:00:39There's a lot more to come from me.
0:00:39 > 0:00:41There's a lot more interesting plates of food
0:00:41 > 0:00:43that I don't think many people will have seen before.
0:00:46 > 0:00:49First, they will face Monica's infamous skills test.
0:00:49 > 0:00:51Don't panic.
0:00:51 > 0:00:54Give me something. Make it abstract, whatever. Give me something.
0:00:54 > 0:00:56What on earth...
0:00:56 > 0:00:57is THAT?!
0:00:59 > 0:01:03Then they finally get the chance to cook for Michel Roux Jr
0:01:03 > 0:01:05in his classics challenge.
0:01:05 > 0:01:08This is their chance to show me really what they're made of.
0:01:08 > 0:01:10How much do they want this?
0:01:10 > 0:01:12At the end of today,
0:01:12 > 0:01:14one of them will be sent home.
0:01:22 > 0:01:24Right, this is the skills test.
0:01:24 > 0:01:29In my opinion, one of the toughest and most nerve-wracking tests
0:01:29 > 0:01:31What is it you're going to get them to do?
0:01:31 > 0:01:35Today I would like them to make some coconut tuiles.
0:01:35 > 0:01:37Mmm! And then use those tuiles
0:01:37 > 0:01:40to decorate three quenelles of Chantilly cream.
0:01:40 > 0:01:42This is lovely!
0:01:42 > 0:01:45Kicking right off with something sweet and sticky!
0:01:45 > 0:01:47Come on, then, Chef - show me how it's done.
0:01:47 > 0:01:48Let's do it.
0:01:48 > 0:01:52Tuile mix is made up of desiccated coconut,
0:01:52 > 0:01:53egg white and sugar.
0:01:53 > 0:01:55Because they're very limited in time,
0:01:55 > 0:01:57we've weighed the ingredients out for them.
0:01:57 > 0:02:00How long have they got to do this? They've got 15 minutes.
0:02:01 > 0:02:04Where they could go wrong is, because there's egg whites in there,
0:02:04 > 0:02:07if they whisk that too much, it'll aerate it,
0:02:07 > 0:02:10and then the tuile will tend to puff up quite a bit.
0:02:10 > 0:02:12You just fold it through,
0:02:12 > 0:02:14get everything combined, and then that's it.
0:02:16 > 0:02:18Spread it out, pack it together.
0:02:18 > 0:02:22Tell you what, this is ridiculously delicate.
0:02:22 > 0:02:24They're going to have to create the shapes from nothing.
0:02:24 > 0:02:27So they'll have to be as creative as possible.
0:02:31 > 0:02:34Now they need to go in the oven for about eight minutes.
0:02:38 > 0:02:41While that's cooking, I'm going to whisk up my Chantilly cream.
0:02:42 > 0:02:44So I've got some cream in there,
0:02:44 > 0:02:46some vanilla pod
0:02:46 > 0:02:48and a bit of icing sugar.
0:02:52 > 0:02:54So, Chantilly's done? Chantilly's done.
0:02:58 > 0:02:59Aah!
0:03:03 > 0:03:06Tuiles can be very finicky, especially with sugar.
0:03:06 > 0:03:08They tend to go very solid very quickly.
0:03:08 > 0:03:11There's a fine line when you need to get them out and work with them.
0:03:11 > 0:03:13So if they do set, get them back in the oven for a few seconds.
0:03:16 > 0:03:17Aye-aye, that's a clever trick.
0:03:21 > 0:03:23I don't know whether our chefs are going to
0:03:23 > 0:03:24think about bending them.
0:03:28 > 0:03:30Can you hurry up so I can eat 'em?!
0:03:32 > 0:03:34Very tricky. VERY tricky.
0:03:36 > 0:03:38One-handed quenelle - how clever are you?
0:03:47 > 0:03:48Ah!
0:03:48 > 0:03:50Ohhh!
0:03:53 > 0:03:56There you go, Gregg. Three different shapes of tuile
0:03:56 > 0:03:58with quenelled Chantilly cream.
0:03:58 > 0:04:01Beautiful...but very challenging.
0:04:01 > 0:04:03They're going to have to have dextrous fingers and good timing.
0:04:03 > 0:04:05I realise it's challenging,
0:04:05 > 0:04:07but we can't make it too easy, can we?
0:04:07 > 0:04:10Shall we get them in, let them have a go? Looking forward to it.
0:04:16 > 0:04:20First up is 24-year-old head chef Marcus.
0:04:21 > 0:04:24In his first test, his excellent strawberry and ginger cheesecake
0:04:24 > 0:04:26was let down by some poor presentation.
0:04:28 > 0:04:31Obviously, the first day, I was a little bit down.
0:04:31 > 0:04:35I was thinking to myself, "Right, I need to pull my finger out a bit".
0:04:35 > 0:04:38So today I'm ready. I'm ready to go.
0:04:41 > 0:04:43Hello, Marcus. All right.
0:04:43 > 0:04:48Make us three differently shaped coconut tuiles.
0:04:48 > 0:04:50While they're in the oven,
0:04:50 > 0:04:52make us some Chantilly cream,
0:04:52 > 0:04:54three quenelles,
0:04:54 > 0:04:57and then use your tuiles to decorate the quenelles.
0:04:57 > 0:05:00You ready? Ready. OK.
0:05:00 > 0:05:0215 minutes. You know what your job is.
0:05:02 > 0:05:03Off you go, Chef.
0:05:30 > 0:05:32How are they looking? Yeah, not too bad. Good.
0:05:43 > 0:05:46Halfway, OK? Seven and a half minutes left.
0:05:55 > 0:05:57Not crisp enough yet? No, a bit longer.
0:05:57 > 0:06:01Another minute. You know what you're doing, don't you, Marcus? Yes.
0:06:01 > 0:06:02Stick with it. You'll be all right.
0:06:10 > 0:06:13Give me something. Make it abstract, whatever. Give me something.
0:06:16 > 0:06:17You've got a minute to go.
0:06:21 > 0:06:23You done?
0:06:28 > 0:06:31Marcus, the skill was to make me three different shapes.
0:06:31 > 0:06:34We definitely have three different shapes.
0:06:34 > 0:06:37Not the kind of shapes I was hoping for, Marcus,
0:06:37 > 0:06:39but I did enjoy watching you work.
0:06:47 > 0:06:48Where you went wrong with your tuiles -
0:06:48 > 0:06:50we both know they were too thick. Yeah.
0:06:50 > 0:06:53And the piece here that is cooked is lovely - it's crunchy,
0:06:53 > 0:06:55it's thin. This is how it should be.
0:06:55 > 0:06:57Quenelles - lovely and sweet.
0:06:57 > 0:06:59The vanilla comes through.
0:06:59 > 0:07:01It's a smooth mix, it's not lumpy.
0:07:01 > 0:07:03There's positives here.
0:07:03 > 0:07:04All is not lost.
0:07:04 > 0:07:07They're not quite crisp enough,
0:07:07 > 0:07:08but I tell you what,
0:07:08 > 0:07:11absolutely delicious, brilliant Chantilly. Lovely.
0:07:11 > 0:07:12Off you go.
0:07:17 > 0:07:19Still shaking his head!
0:07:19 > 0:07:20Bless him!
0:07:26 > 0:07:28I'm actually gutted, because I do them a lot.
0:07:28 > 0:07:30And I knew it was too thick.
0:07:31 > 0:07:34If I tried it again, I'd probably nail it. I would.
0:07:34 > 0:07:36So I'm kicking myself a bit but, you know...
0:07:36 > 0:07:39there's positives there.
0:07:39 > 0:07:42But the main skill, I didn't do right.
0:07:47 > 0:07:4928-year-old sous chef Matt
0:07:49 > 0:07:51works in a Sheffield hotel.
0:07:52 > 0:07:56His first dish - an experimental strawberry and quinoa rice pudding -
0:07:56 > 0:07:57was a disaster.
0:07:57 > 0:08:02I'm coming in with the attitude of I need to smash it.
0:08:02 > 0:08:04I need to show the judges I have got something,
0:08:04 > 0:08:05I can go far in this competition.
0:08:07 > 0:08:10Three different types of tuile shapes.
0:08:10 > 0:08:12Use them to decorate three quenelles of Chantilly.
0:08:12 > 0:08:13OK?
0:08:13 > 0:08:1615 minutes. Off you go, Chef. OK.
0:08:34 > 0:08:36Better than going to the gym!
0:08:39 > 0:08:43How long have I got left? You've had less than five minutes, Matt.
0:08:53 > 0:08:56Are you going to put more in? I'm going to try and make some more.
0:08:56 > 0:08:59OK. You've still got some coconut and sugar there if you need it.
0:08:59 > 0:09:01That was all weighed out for you.
0:09:04 > 0:09:06You've got five minutes left, OK?
0:09:11 > 0:09:13You're going to have to get a move on. Get them in.
0:09:23 > 0:09:26Keep your cool, Matt. Yeah. Yeah?
0:09:26 > 0:09:29If the ones in the oven don't cook in time,
0:09:29 > 0:09:32do not waste the ones you've got out of the oven.
0:09:40 > 0:09:42Two minutes.
0:09:49 > 0:09:51Are you done? Yeah. Sorry.
0:09:55 > 0:09:56Listen,
0:09:56 > 0:09:59your plate could have a little bit more love and care.
0:09:59 > 0:10:01Your quenelle here is not acceptable.
0:10:01 > 0:10:03You would never serve that.
0:10:03 > 0:10:05But the whole problem from you
0:10:05 > 0:10:07starts from the beginning - your nerves.
0:10:07 > 0:10:10You just could not get those under wraps. OK?
0:10:16 > 0:10:18It's not so much the shape of the tuiles,
0:10:18 > 0:10:21it's that there's white bits that aren't toasted.
0:10:21 > 0:10:23The problem with your first tuiles
0:10:23 > 0:10:25is that there's not enough coconut or sugar in there to hold,
0:10:25 > 0:10:29so that they're very thin. Then the second attempt
0:10:29 > 0:10:32would have been much better had you the time to then cook them.
0:10:32 > 0:10:35However, you've given us something.
0:10:35 > 0:10:37You've not completely given up.
0:10:37 > 0:10:40I admire the fact you tried to get a second batch in the oven.
0:10:40 > 0:10:42You did try again to save the situation.
0:10:42 > 0:10:44Yeah.
0:10:44 > 0:10:46Thank you, Matt. Off you go.
0:10:50 > 0:10:52Not great, was it?
0:11:02 > 0:11:04It's so frustrating.
0:11:04 > 0:11:06Because I have made tuiles before.
0:11:06 > 0:11:08And it's just the pressure
0:11:08 > 0:11:10and the nerves that just take over.
0:11:10 > 0:11:14It's like you're possessed and you do something that you can't control.
0:11:21 > 0:11:25Next up is self-taught junior sous chef Lindsey.
0:11:27 > 0:11:30Last round, her millefeuille in a strawberry soup
0:11:30 > 0:11:32didn't meet Gregg and Monica's standards.
0:11:34 > 0:11:37I understand my weaknesses, understand my strengths.
0:11:37 > 0:11:39But if someone tells me "That's wrong",
0:11:39 > 0:11:41I don't like to make the same mistake twice.
0:11:41 > 0:11:44So I feel like I've made my first mistake and that's it.
0:11:44 > 0:11:45I'm not allowing any more mistakes.
0:11:49 > 0:11:51The ingredients are there for the coconut tuile.
0:11:51 > 0:11:52They've been measured out for you.
0:11:52 > 0:11:55You have the stuff here for your Chantilly. OK?
0:11:55 > 0:11:59I'm trying to remember how to make a tuile.
0:11:59 > 0:12:02So the same sort of technique. OK-doke.
0:12:02 > 0:12:04You've got 15 minutes.
0:12:04 > 0:12:06I want me tuiles. Off you go.
0:12:38 > 0:12:40You've had five, Lindsey. Five minutes?
0:12:52 > 0:12:54If you've got time. Get a move on.
0:12:58 > 0:13:00You're halfway. You've got seven and a half minutes left.
0:13:08 > 0:13:10Three quenelles? Yes.
0:13:19 > 0:13:2160 seconds left.
0:13:28 > 0:13:30Come on, Lindsey, give us anything.
0:13:34 > 0:13:35Good.
0:13:37 > 0:13:38All done? Yeah.
0:13:44 > 0:13:47Lindsey, has it been a while since you worked in pastry? Yeah.
0:13:47 > 0:13:49Quite a while. Quite a while.
0:13:50 > 0:13:51Just looking at it,
0:13:51 > 0:13:54it's all gone a bit wrong for you today, hasn't it?
0:13:54 > 0:13:57I really don't get why you've cut this off and placed it on the cream.
0:13:57 > 0:13:59Come on, Lindsey!
0:14:06 > 0:14:09Your Chantilly quenelles are too sweet.
0:14:09 > 0:14:11And I've got a very sweet tooth - I can handle it.
0:14:11 > 0:14:13Most people wouldn't be able to.
0:14:13 > 0:14:15And it's a shame about your tuiles,
0:14:15 > 0:14:18because lovely, lovely toasty coconut flavour in there.
0:14:18 > 0:14:20But there's no shapes. Mmm.
0:14:20 > 0:14:23Tuiles haven't worked. Reason number one is
0:14:23 > 0:14:26you're whisking it too much - it was aerating your mix.
0:14:26 > 0:14:27OK? So it was puffing up.
0:14:27 > 0:14:30If it was right, it would be lovely and crispy,
0:14:30 > 0:14:31like you can see on the end there.
0:14:31 > 0:14:35I'm a bit disappointed. Pastry's not the strongest section of mine.
0:14:35 > 0:14:38Give me a bit of meat and fish and I'm all over it.
0:14:38 > 0:14:40Lindsey, I believe that every professional chef
0:14:40 > 0:14:42needs more time in the pastry section.
0:14:42 > 0:14:45Now and then, it's essential. You need to get back in there
0:14:45 > 0:14:48and get back with your basics.
0:14:49 > 0:14:51Lindsey, thank you very much.
0:14:51 > 0:14:52Off you go.
0:14:55 > 0:14:59That's not good. I mean, what on earth was THAT?!
0:15:02 > 0:15:04There were mistakes made. I could do them better.
0:15:04 > 0:15:06A couple of bits where my mind just went
0:15:06 > 0:15:08and I was like, "Chuck that on there!"
0:15:10 > 0:15:12But, yeah...mixed emotions, really.
0:15:18 > 0:15:22Last up is 23-year-old chef de partie Luke,
0:15:22 > 0:15:24whose great love is Asian food.
0:15:29 > 0:15:31with onion bhaji.
0:15:31 > 0:15:34The skills test sends shivers down my back.
0:15:34 > 0:15:37They're going to be scrutinising every move I make today
0:15:37 > 0:15:39and that is daunting. Very daunting.
0:15:44 > 0:15:45OK, Luke.
0:15:45 > 0:15:4715 minutes, old son. Off you go.
0:16:05 > 0:16:07Good lad.
0:16:10 > 0:16:12You are halfway.
0:16:12 > 0:16:13Seven and a half minutes left.
0:16:21 > 0:16:23Three minutes.
0:16:26 > 0:16:27Mmm!
0:16:33 > 0:16:3590 seconds, Luke. I think you're going to have to try
0:16:35 > 0:16:37and get them off the baking sheet. Yep.
0:16:38 > 0:16:40Hoo!
0:16:41 > 0:16:42Go on.
0:16:42 > 0:16:44Put it on.
0:16:45 > 0:16:47Time's up. That's it.
0:16:47 > 0:16:48MONICA CHUCKLES
0:16:51 > 0:16:53Luke, I have to say
0:16:53 > 0:16:55your quenelles were wonderful.
0:16:55 > 0:16:56I like the fact you went back
0:16:56 > 0:17:00and changed the one you weren't happy with. OK.
0:17:09 > 0:17:11I'd like some better-shaped tuiles with my dessert,
0:17:11 > 0:17:14but apart from that, mate, that's my only complaint.
0:17:14 > 0:17:17Listen, Luke, you know, I've seen four plates of these tuiles
0:17:17 > 0:17:19and yours is not the worst, OK?
0:17:19 > 0:17:22So it's a bit of a positive there, isn't it?
0:17:23 > 0:17:25Not a bad effort.
0:17:25 > 0:17:27Off you go, Luke.
0:17:36 > 0:17:38I like him.
0:17:38 > 0:17:39He's a good lad.
0:17:47 > 0:17:51I feel that 15 minutes was the longest 15 minutes of my entire life.
0:17:54 > 0:17:56Tough, nerve-wracking, but...
0:17:57 > 0:17:59I'm over the moon. I'm very happy.
0:18:04 > 0:18:06This is the skills test over.
0:18:06 > 0:18:08And next, these four are going to have to face Michel
0:18:08 > 0:18:10and his classic recipe test.
0:18:10 > 0:18:13Gregg, if some of these chefs don't pick it up now,
0:18:13 > 0:18:15they are going to struggle when they see Michel.
0:18:28 > 0:18:31The classic recipe that I want the chefs to cook today
0:18:31 > 0:18:32is a beer soup -
0:18:32 > 0:18:34a soup made with beer
0:18:34 > 0:18:36and served with choux buns
0:18:36 > 0:18:38flavoured with cheese and ham.
0:18:38 > 0:18:41This soup dates back hundreds of years.
0:18:41 > 0:18:44In fact, sometimes it was even served as a breakfast.
0:18:44 > 0:18:48It's bitter and sweet and invigorating.
0:18:49 > 0:18:53The first job is to cook the onions for the beer soup.
0:18:57 > 0:18:59Add some butter.
0:19:02 > 0:19:04They have to be soft and sweet
0:19:04 > 0:19:06with only a hint of colour.
0:19:06 > 0:19:08If there's too much colour on the onion,
0:19:08 > 0:19:10it's starting to go bitter.
0:19:10 > 0:19:12And bitter onions with bitter beer
0:19:12 > 0:19:14makes for a bitter soup.
0:19:16 > 0:19:19Once the onions have softened, we add a little bit of brown sugar.
0:19:20 > 0:19:22Seasoning is very important
0:19:22 > 0:19:25and especially in this soup, we want a little bit of a kick,
0:19:25 > 0:19:27so, salt, pepper and a bit of nutmeg.
0:19:29 > 0:19:31We then add the beer.
0:19:35 > 0:19:38You should always save a little bit for the chef.
0:19:39 > 0:19:41Once the beer is in,
0:19:41 > 0:19:42we add the breadcrumbs.
0:19:42 > 0:19:44The breadcrumbs are there to thicken the soup.
0:19:44 > 0:19:46So whilst that is cooking,
0:19:46 > 0:19:48we can start on our choux pasty.
0:19:48 > 0:19:51I learned how to make choux pastry when I was an apprentice.
0:19:51 > 0:19:53I expect every chef
0:19:53 > 0:19:55worth his pinch of salt
0:19:55 > 0:19:57to know the recipe by heart.
0:19:57 > 0:20:00The milk and the butter into the pan.
0:20:00 > 0:20:03That melts with the sugar and the salt.
0:20:05 > 0:20:06Bring that quickly to a boil.
0:20:07 > 0:20:09And now the flour.
0:20:11 > 0:20:14This is skills that all chefs should know.
0:20:14 > 0:20:15It's classic skills.
0:20:18 > 0:20:21It's a real workout - you've got to mix and mix and mix
0:20:21 > 0:20:22and quickly.
0:20:22 > 0:20:24You could do it by machine,
0:20:24 > 0:20:26but I always think it's much better by hand.
0:20:26 > 0:20:29You get a real feel for the choux pastry.
0:20:29 > 0:20:32Into a piping bag.
0:20:34 > 0:20:36Each one should be identical.
0:20:39 > 0:20:41They've got to be round, perfectly formed
0:20:41 > 0:20:42and dainty,
0:20:42 > 0:20:43but big enough to fill,
0:20:43 > 0:20:46because you want to get some nice filling in there.
0:20:46 > 0:20:48And then just a little bit of French Gruyere cheese,
0:20:48 > 0:20:50to add some more flavour.
0:20:52 > 0:20:54Now into the oven.
0:20:56 > 0:20:58We need to make a Mornay.
0:20:59 > 0:21:01No colour - we want a white sauce.
0:21:01 > 0:21:04Then whisk in the milk...
0:21:05 > 0:21:07..quickly, to avoid lumps.
0:21:07 > 0:21:10The cheese is what makes this a Mornay.
0:21:10 > 0:21:12Otherwise it would be just a Bechamel.
0:21:14 > 0:21:17Cheese and ham, for me, is the perfect accompaniment
0:21:17 > 0:21:18for a beer soup.
0:21:22 > 0:21:24Mmm!
0:21:28 > 0:21:32I LOVE choux pastry!
0:21:32 > 0:21:35but so easy to get wrong.
0:21:38 > 0:21:40Now I need to fill the choux buns with the Mornay.
0:21:41 > 0:21:43Fill them generously.
0:21:45 > 0:21:48It's a tricky, delicate job.
0:21:49 > 0:21:53They must be brimming with this lovely cream.
0:21:55 > 0:21:58The soup has now been simmering away for about half an hour.
0:21:58 > 0:22:00We now need to add the creme fraiche.
0:22:08 > 0:22:10Final step for the soup -
0:22:10 > 0:22:12it needs to be passed through a fine sieve,
0:22:12 > 0:22:16just to make sure it's beautiful and silky smooth.
0:22:20 > 0:22:22All that's left now is to plate up
0:22:22 > 0:22:23and serve the soup.
0:22:35 > 0:22:36I love to finish the soup off
0:22:36 > 0:22:39with just a little hint of nutmeg and paprika,
0:22:39 > 0:22:41just to add another dimension.
0:22:48 > 0:22:50This is what I want the chefs to cook -
0:22:50 > 0:22:51the perfect beer soup
0:22:51 > 0:22:55and crispy, full choux buns.
0:22:55 > 0:22:57It looks deceivingly simple.
0:22:57 > 0:22:59I expect them to get it right.
0:23:15 > 0:23:17You've all cooked for Monica and Gregg
0:23:17 > 0:23:19and made an impression.
0:23:19 > 0:23:22Now you have to make an impression on me.
0:23:24 > 0:23:26For my classic recipe, I want you to cook
0:23:26 > 0:23:29une soupe a la biere et petits choux au fromage.
0:23:29 > 0:23:34That's a beer soup with choux buns filled with cheese.
0:23:34 > 0:23:37I've given you all the ingredients for the recipe,
0:23:37 > 0:23:39but not given you the measures.
0:23:39 > 0:23:42I expect professional chefs
0:23:42 > 0:23:46to know the quantities needed to make choux pastry.
0:23:46 > 0:23:49You've got one hour to cook this beautiful dish.
0:23:49 > 0:23:52Let's see what you really are made of.
0:23:53 > 0:23:54Off you go.
0:24:11 > 0:24:13LINDSEY: To cook for Michel Roux Jr is great.
0:24:13 > 0:24:15It's something I've dreamed of for years.
0:24:16 > 0:24:18Now I'm here doing it,
0:24:18 > 0:24:19I'm not going to balls it up!
0:24:24 > 0:24:25Hi, Lindsey. How are you doing?
0:24:25 > 0:24:28So where are you from? I'm from Chesterfield.
0:24:28 > 0:24:30And do they make beer soup in Chesterfield?
0:24:30 > 0:24:32They don't, but I'm sure they will after today!
0:24:32 > 0:24:36Have you understood the method behind it?
0:24:36 > 0:24:38Yeah, I think I'm all right with it.
0:24:38 > 0:24:39And what about classics in general?
0:24:39 > 0:24:42Never cooked a lot of classics, but I had a lot of classic methods
0:24:42 > 0:24:44drilled into me from when I started out.
0:24:44 > 0:24:47This particular dish requires a Mornay sauce and a choux pastry.
0:24:47 > 0:24:49Are you all right with that? Yep.
0:24:49 > 0:24:51You know those recipes? Yeah, I'm good with it.
0:24:51 > 0:24:53So you want to prove yourself? Oh, yeah!
0:24:59 > 0:25:02Lindsey seems confident. I like what I'm seeing.
0:25:05 > 0:25:08I just hope the confidence is going to translate into
0:25:08 > 0:25:11a perfect beer soup and some beautiful little choux buns.
0:25:16 > 0:25:19You've had 15 minutes. Come on, keep it going.
0:25:24 > 0:25:26MATT: I'm not worried at all about the recipe.
0:25:26 > 0:25:28I've followed recipes before
0:25:28 > 0:25:29doing French classics.
0:25:29 > 0:25:31They've turned out all right,
0:25:31 > 0:25:33so hopefully, I can pull it off today as well.
0:25:41 > 0:25:43All right, Matt? Hiya.
0:25:43 > 0:25:45Well versed in the classics? To be honest,
0:25:45 > 0:25:48I think I'm an amateur to the French classics,
0:25:48 > 0:25:51but hopefully today I can pull it off.
0:25:51 > 0:25:53How many years' experience have you got? 12.
0:25:53 > 0:25:5612 years?! My God, you don't look old enough!
0:25:56 > 0:25:58That's cos I had a shave!
0:25:58 > 0:25:59Excellent! Good.
0:25:59 > 0:26:02You're here because you're ambitious, Matt, I'm sure.
0:26:02 > 0:26:03What really floats your boat?
0:26:03 > 0:26:09I see myself winning MasterChef and getting my own restaurant from that.
0:26:09 > 0:26:10Good on you.
0:26:10 > 0:26:12But first, you're going to have to impress me
0:26:12 > 0:26:15with a beer soup, choux pastry and a good Mornay.
0:26:15 > 0:26:16Yes.
0:26:16 > 0:26:18That's my plan, anyway!
0:26:23 > 0:26:25Matt is portraying a very confident chef look
0:26:25 > 0:26:28and he says he wants to win this.
0:26:35 > 0:26:37Matt's choux pastry
0:26:37 > 0:26:39looks dreadful!
0:26:47 > 0:26:48Halfway, guys.
0:26:48 > 0:26:51Your choux pastry should be in the oven by now.
0:26:51 > 0:26:5230 minutes to go.
0:26:55 > 0:26:58The French classics don't scare me. I think I'll be all right.
0:27:00 > 0:27:03If you don't know how to do it, think of something you've done similar
0:27:03 > 0:27:06or just use your brain a little bit and I think you'll be all right.
0:27:08 > 0:27:10Marcus, what about this recipe?
0:27:10 > 0:27:12Have you ever come across beer soup before?
0:27:12 > 0:27:13It's something I haven't done before,
0:27:13 > 0:27:15but I feel quite confident with it.
0:27:15 > 0:27:18Fantastic! So I'm going to have perfection here?
0:27:18 > 0:27:19I hope so. I hope so!
0:27:19 > 0:27:22You hope so? Yeah? I hope so!
0:27:25 > 0:27:27I like the way Marcus is cooking.
0:27:27 > 0:27:28Got his head down
0:27:28 > 0:27:30and really focused.
0:27:38 > 0:27:40Crispy. They look light.
0:27:40 > 0:27:41Beautiful.
0:27:41 > 0:27:44He knows that I'm looking for refinement.
0:27:44 > 0:27:45They are lovely to look at.
0:28:04 > 0:28:06Lindsey said that she knew how to make choux pastry,
0:28:06 > 0:28:09but thrown away her first batch. They were dreadful!
0:28:09 > 0:28:11Lindsey has got 20 minutes to make another batch.
0:28:11 > 0:28:13That is going to be cutting it very fine.
0:28:18 > 0:28:22I've been classically trained, but as I've got a little bit older,
0:28:22 > 0:28:24it's not the route I've continued down.
0:28:24 > 0:28:27I like to think of myself as a bit of a spice man,
0:28:27 > 0:28:32something a bit different.
0:28:32 > 0:28:35Luke. Nice to meet you, Chef. Nice to meet you.
0:28:35 > 0:28:38You're looking very confident. I'm looking very confident.
0:28:38 > 0:28:39I'm not feeling very confident.
0:28:39 > 0:28:42I'd be lying to you if I said I knew the recipe off by heart.
0:28:42 > 0:28:45You're honest and you're using your chef's instincts. Yeah.
0:28:45 > 0:28:47Good. Do you know what I'm looking for in this beer soup?
0:28:47 > 0:28:51I think you're looking for a strong beer flavour - it's got to be beery.
0:28:51 > 0:28:54The paprika, little bit of a kick, which is right up my alley. Yeah?
0:28:54 > 0:28:56I like to think of myself as a bit of a spice man.
0:28:56 > 0:29:00That's where my heart lies now and that's where I'm pushing towards.
0:29:00 > 0:29:02You reckon you've got what it takes? I'm absolutely up for this.
0:29:02 > 0:29:06Focused, and I want this more than anything. Love it.
0:29:06 > 0:29:07Excellent!
0:29:10 > 0:29:13I like the look of Luke. He looks like a true professional
0:29:13 > 0:29:15and he understands the classics.
0:29:16 > 0:29:18But Luke loves spicy food.
0:29:18 > 0:29:22Today is not about spice or strong flavours.
0:29:22 > 0:29:23It's about subtlety.
0:29:25 > 0:29:2710 minutes, guys.
0:29:27 > 0:29:2910 minutes. Focus.
0:29:50 > 0:29:51Five minutes left.
0:30:21 > 0:30:23I asked you to cook une soupe a la biere
0:30:23 > 0:30:25et des petits choux au fromage.
0:30:26 > 0:30:29This soup has to be light and elegant,
0:30:29 > 0:30:32with the right balance of bitterness and sweetness.
0:30:32 > 0:30:35The choux buns should be light and airy,
0:30:35 > 0:30:37crispy on the outside and soft inside,
0:30:37 > 0:30:40with a beautiful, silky Mornay sauce.
0:30:42 > 0:30:44Right, Luke, you're first.
0:31:00 > 0:31:06I like the fact that you've given me a little cheesy toast to go with it.
0:31:06 > 0:31:08But the worry for me is that it's red!
0:31:08 > 0:31:11Which tells me that you've really overdone it on the paprika.
0:31:11 > 0:31:13Yes, Chef. Er...yeah.
0:31:18 > 0:31:19Cor!
0:31:21 > 0:31:24Hoo! Yes, you do like spice, but let's not forget
0:31:24 > 0:31:26that the majority of customers may not like spice.
0:31:26 > 0:31:29So you've got to rein back on that.
0:31:29 > 0:31:30Yes, Chef.
0:31:30 > 0:31:33However, the balance of bitter and sweetness
0:31:33 > 0:31:35is right.
0:31:35 > 0:31:39That tells me that you understand what a beer soup is all about.
0:31:43 > 0:31:47The choux bun's cakey, like cake texture.
0:31:47 > 0:31:50Whilst the texture is not of a choux bun,
0:31:50 > 0:31:52the taste really is.
0:31:52 > 0:31:56And the filling is really smooth and delicate.
0:31:56 > 0:31:59Good attempt. I think you're a good chef, Luke.
0:31:59 > 0:32:01I'm just a little bit worried
0:32:01 > 0:32:04about your love affair with spicing.
0:32:11 > 0:32:13I'm a little bit disappointed. Bit heavy-handed.
0:32:13 > 0:32:15Let it down a bit.
0:32:15 > 0:32:18But a solid round, a solid round.
0:32:18 > 0:32:20But a silly mistake, really.
0:32:23 > 0:32:24Right, Matt, you're next.
0:32:36 > 0:32:38Matt, I asked for choux buns.
0:32:38 > 0:32:40Are they choux buns?
0:32:40 > 0:32:43No, they're not. So what have we got?
0:32:43 > 0:32:45It looks like a cheese sandwich.
0:32:45 > 0:32:47I just wanted to give you something, Chef.
0:32:57 > 0:33:01Your beer soup is ever so slightly too sweet.
0:33:01 > 0:33:03You've over-compensated with the sugar.
0:33:03 > 0:33:05But saying that,
0:33:05 > 0:33:07it's not unpleasant.
0:33:07 > 0:33:09I actually quite like it.
0:33:09 > 0:33:12Thank you. Your failed choux buns look terrible,
0:33:12 > 0:33:16but you've turned out something that is actually edible -
0:33:16 > 0:33:19a cheesy pancake filled with a very good Mornay sauce.
0:33:19 > 0:33:21I think you're a very lucky chef.
0:33:22 > 0:33:24Thank you. Off you go.
0:33:33 > 0:33:35I'm feeling a bit disappointed
0:33:35 > 0:33:36with the turn-out of my choux buns.
0:33:38 > 0:33:40I knew they weren't bang-on,
0:33:40 > 0:33:42but I didn't feel I had time to make some more,
0:33:42 > 0:33:45so I basically used my initiative
0:33:45 > 0:33:47and made something else.
0:33:47 > 0:33:49Right, Marcus, up you come.
0:34:03 > 0:34:04First off, Marcus,
0:34:04 > 0:34:06choux buns...
0:34:06 > 0:34:07They look lovely.
0:34:07 > 0:34:10They're crispy on the outside, golden.
0:34:10 > 0:34:12They've risen. They're the right size,
0:34:12 > 0:34:14so you can just pop them in your mouth. Very nice.
0:34:24 > 0:34:25Yes, Marcus!
0:34:25 > 0:34:27Choux buns are beautiful.
0:34:27 > 0:34:29The Mornay sauce inside, silky smooth,
0:34:29 > 0:34:33well seasoned, delicious.
0:34:33 > 0:34:37The beer soup is perfectly balanced with bitterness and sweetness.
0:34:37 > 0:34:39Well seasoned,
0:34:39 > 0:34:41smooth.
0:34:41 > 0:34:43Just a little bit too much bread there,
0:34:43 > 0:34:44which makes it quite cloying,
0:34:44 > 0:34:47but that's a very good attempt, Marcus.
0:34:47 > 0:34:48Thank you, Chef.
0:34:48 > 0:34:50You were cooking with a big smile on your face.
0:34:50 > 0:34:54You've got an even bigger smile now! I have indeed!
0:34:54 > 0:34:55Off you go.
0:35:00 > 0:35:01Yeah, I'm happy today so far.
0:35:01 > 0:35:04A little bit of weight's been lifted off my shoulders.
0:35:04 > 0:35:06The soup was a little bit too thick,
0:35:06 > 0:35:08but that's just me.
0:35:08 > 0:35:10So, hopefully, this afternoon I'll...
0:35:11 > 0:35:13..nail it 100%.
0:35:15 > 0:35:17Lindsey, your turn.
0:35:30 > 0:35:32Lindsey, first off - no choux buns.
0:35:32 > 0:35:34No. What went wrong?
0:35:34 > 0:35:36Not enough experience in making choux pastry.
0:35:36 > 0:35:39I didn't serve them to you because they weren't good enough.
0:35:39 > 0:35:42The Mornay sauce, instead of putting it in the choux bun,
0:35:42 > 0:35:44I can see you've put a big spoon of it in the soup,
0:35:44 > 0:35:46with a few bits of the ham on top there.
0:35:46 > 0:35:48I think it works. It looks nice.
0:35:48 > 0:35:50It's just a shame there's no choux buns to go with it.
0:35:55 > 0:35:57The consistency of the soup is right.
0:35:57 > 0:36:01It's smooth, it's not too rich or cloying.
0:36:01 > 0:36:04It's well seasoned - there's enough salt and pepper.
0:36:04 > 0:36:07The Mornay sauce is really good. It's silky smooth,
0:36:07 > 0:36:08it's seasoned properly
0:36:08 > 0:36:10and the addition of paprika on the top is really good.
0:36:10 > 0:36:12There are great things here.
0:36:12 > 0:36:13But...
0:36:13 > 0:36:15it's a little bit too beery.
0:36:15 > 0:36:20So you've not put quite enough sugar and too much of the beer.
0:36:20 > 0:36:23I defy anybody to finish off that plate,
0:36:23 > 0:36:26because it's far, far too strong in beer.
0:36:27 > 0:36:29It's not a bad effort, Lindsey.
0:36:29 > 0:36:31But is not bad good enough?
0:36:31 > 0:36:32Thank you.
0:36:34 > 0:36:37I tried to blag it, wing it.
0:36:37 > 0:36:39Made it up.
0:36:39 > 0:36:41It didn't work.
0:36:50 > 0:36:51You are now going to cook
0:36:51 > 0:36:54your own classic recipe.
0:36:54 > 0:36:56I'm expecting perfection.
0:36:56 > 0:36:58Tried and tested.
0:36:58 > 0:37:00Showing off your skills.
0:37:02 > 0:37:04After this, Monica and I will be deciding
0:37:04 > 0:37:06which one of you goes home.
0:37:08 > 0:37:10This is your last chance.
0:37:14 > 0:37:17One hour to cook the classic recipe of your choice.
0:37:17 > 0:37:18Off you go.
0:37:22 > 0:37:25A couple of our chefs have got a lot to prove.
0:37:26 > 0:37:27A lot.
0:37:31 > 0:37:34Lindsey looked confident at first,
0:37:34 > 0:37:36but she just fell apart.
0:37:36 > 0:37:39She's got it all to play for in the next.
0:37:43 > 0:37:45I've chosen my classic dish
0:37:45 > 0:37:47because it was something different.
0:37:47 > 0:37:50I wanted to take one thing and interpret it into another.
0:37:51 > 0:37:53I wanted to show all the skills
0:37:53 > 0:37:57that are involved in being a great chef on one plate.
0:38:03 > 0:38:05Right, Lindsey. Hi. What classic dish are you cooking?
0:38:05 > 0:38:08I'm doing my take on a surf and turf.
0:38:08 > 0:38:11I'm doing a pan-fried fillet of beef
0:38:11 > 0:38:13with a tempura oyster,
0:38:13 > 0:38:15pickled girolle mushrooms,
0:38:15 > 0:38:17roasted Jerusalem artichoke puree
0:38:17 > 0:38:19and a port and Madeira red wine sauce.
0:38:19 > 0:38:22Is this a tried and tested dish? Have you done it before? No.
0:38:22 > 0:38:24Not done it before. Never? Never.
0:38:24 > 0:38:26I'm the guinea pig? You are!
0:38:26 > 0:38:29That doesn't really fill me with joy or confidence!
0:38:29 > 0:38:30I'm confident. Yeah?
0:38:30 > 0:38:32I'm confident in the flavours,
0:38:32 > 0:38:34I'm confident in my ability to deliver it.
0:38:34 > 0:38:35And I think it'll work.
0:38:35 > 0:38:38Well, I'm a fan of beef and oyster together, so hopefully,
0:38:38 > 0:38:40this will work for you. Fingers crossed.
0:38:47 > 0:38:49Lindsey's classic is a play on surf and turf.
0:38:49 > 0:38:51So she's cooking a fillet of beef.
0:38:54 > 0:38:57Serving it with oysters, deep-fried in a beignet.
0:38:59 > 0:39:01Beef and oysters can work really well,
0:39:01 > 0:39:04but they should be complementing each other.
0:39:07 > 0:39:10But she says she's never actually cooked this dish before
0:39:10 > 0:39:12and that really does worry me.
0:39:14 > 0:39:17Now is not the time to try a new dish.
0:39:17 > 0:39:19If you want that place in the next round,
0:39:19 > 0:39:21it should be a tried and tested dish,
0:39:21 > 0:39:22a dish that you've done before.
0:39:23 > 0:39:26If I get this right, I think the dish is going to be great.
0:39:31 > 0:39:33You've had 20 minutes.
0:39:35 > 0:39:37I'm not sure about Matt.
0:39:37 > 0:39:39He was just lucky.
0:39:39 > 0:39:42We shall see when he cooks his classic recipe.
0:39:46 > 0:39:50My classic dish is a take on a British classic.
0:39:50 > 0:39:53Hopefully, Michel will be impressed the way I deliver it.
0:39:53 > 0:39:56And hopefully the execution will really impress him.
0:40:00 > 0:40:02Matt, what are you smoking? Smells lovely.
0:40:02 > 0:40:05I'm smoking some feta in some peppermint tea.
0:40:05 > 0:40:06Peppermint tea? Yeah.
0:40:06 > 0:40:09So you're burning the peppermint tea and that's...
0:40:09 > 0:40:10Yes, just taking a slight smoke on.
0:40:10 > 0:40:13Wonderful. So what is the dish?
0:40:13 > 0:40:15I'm doing a take on a British classic, lamb and mint,
0:40:15 > 0:40:17also with some pane anchovies.
0:40:17 > 0:40:19Do some mint jus and some mint oil as well.
0:40:19 > 0:40:21Mint oil and mint jus, so...
0:40:21 > 0:40:24Also some pommes puree to go with that. Pommes puree?
0:40:24 > 0:40:26Let me guess - mint as well? No, no, no!
0:40:26 > 0:40:28Thank goodness!
0:40:28 > 0:40:31I can understand the classic combination.
0:40:31 > 0:40:35Little bit lost when we get to the feta and the anchovy.
0:40:35 > 0:40:37It's always had mixed reviews, but, um...
0:40:37 > 0:40:39I'm quite confident.
0:40:39 > 0:40:42It's had mixed reviews but you're quite confident?
0:40:43 > 0:40:45That doesn't inspire me, Matt.
0:40:47 > 0:40:50I think it's risky doing a take on a British classic
0:40:50 > 0:40:51with a twist to it,
0:40:51 > 0:40:53but that's my style. I'm not going to come here
0:40:53 > 0:40:56and do someone else's style. I've got to be honest with myself.
0:40:58 > 0:41:00I don't get the anchovy with lamb and mint.
0:41:00 > 0:41:02It just doesn't sound right.
0:41:02 > 0:41:04And if it doesn't sound right...
0:41:04 > 0:41:06it usually doesn't work.
0:41:09 > 0:41:12What's worrying is that Matt has said this dish is tried and tested,
0:41:12 > 0:41:14but has had mixed reviews.
0:41:14 > 0:41:16So he's trying it out on ME?!
0:41:19 > 0:41:20Matt has to nail this dish,
0:41:20 > 0:41:23because HE'S really had mixed reviews.
0:41:26 > 0:41:28Wow! Halfway, guys.
0:41:28 > 0:41:2930 minutes gone.
0:41:32 > 0:41:34I like what I'm seeing with Luke.
0:41:34 > 0:41:35He's a passionate chef
0:41:35 > 0:41:37and I can see skills in there.
0:41:37 > 0:41:42But I think Luke has got to be a little bit careful with his spicing.
0:41:42 > 0:41:46Maybe his love of spices will be his downfall.
0:41:46 > 0:41:48My classic dish
0:41:48 > 0:41:51was the first dish that I used a lot of spices
0:41:51 > 0:41:53and went a bit outside the box.
0:41:57 > 0:41:59And I'll be gutted if I don't do it justice.
0:42:02 > 0:42:06Right, Luke. Some lovely aromatic flavours wafting around
0:42:06 > 0:42:08in your little part of the kitchen here. Yes, Chef.
0:42:08 > 0:42:09What are you cooking?
0:42:09 > 0:42:14I am doing my take on a classic North African dish - tagine.
0:42:14 > 0:42:15A tagine? Yeah.
0:42:15 > 0:42:16Mmm.
0:42:16 > 0:42:18Wow!
0:42:18 > 0:42:20I'm hoping it's going to set your tastebuds on fire.
0:42:20 > 0:42:25Not literally, I hope! No, no, no.
0:42:25 > 0:42:29And I've got to adapt to other people's palates rather than my own.
0:42:29 > 0:42:30This is genuinely what you love doing?
0:42:30 > 0:42:33This...this...is everything.
0:42:38 > 0:42:40Luke is roasting a rack of lamb,
0:42:40 > 0:42:43which he butchered himself really well and cleaned the bones nicely.
0:42:48 > 0:42:51He's using a lot of aromatic spices from North Africa,
0:42:51 > 0:42:52including the ras el hanout...
0:42:53 > 0:42:56..which can include up to 14 different spices!
0:42:59 > 0:43:01Luke has used the ras el hanout
0:43:01 > 0:43:03with a little bit of honey to baste the lamb.
0:43:03 > 0:43:05And I think that's a great idea,
0:43:05 > 0:43:07just to add a little bit of sweetness and fragrance.
0:43:10 > 0:43:13He's even making a "couscous" out of the cauliflower,
0:43:13 > 0:43:15which is wonderful!
0:43:23 > 0:43:26It's all about balancing spices.
0:43:26 > 0:43:28If I get this right, he'll remember me.
0:43:34 > 0:43:3620 minutes to go.
0:43:38 > 0:43:41Marcus shone. He really did well.
0:43:41 > 0:43:43Yes! He can cook, that boy.
0:43:43 > 0:43:46I just hope he can carry that on.
0:43:49 > 0:43:52I've just done this dish for this competition, actually.
0:43:52 > 0:43:56I've practised it in the kitchen, just to see what it tastes like.
0:43:57 > 0:43:58I've tweaked it.
0:43:58 > 0:44:00It's taken a lot of work to get it right.
0:44:06 > 0:44:07What's your classic?
0:44:07 > 0:44:10I'm going to do a twist on a beef bourguignon.
0:44:10 > 0:44:12I get worried when I hear "twist"!
0:44:12 > 0:44:14No, no...it's quite classic,
0:44:14 > 0:44:16but with a few little tweaks.
0:44:16 > 0:44:18Just a little bit different.
0:44:18 > 0:44:21So I do a little poached beef fillet, classic pommes Anna
0:44:21 > 0:44:22and a shallot puree.
0:44:22 > 0:44:24What sauce is going with this?
0:44:24 > 0:44:25I'm going to do a jus diable.
0:44:25 > 0:44:28Smoked bacon, cracked black pepper,
0:44:28 > 0:44:30shallot, sherry vinegar, reduced.
0:44:30 > 0:44:32Then I'm going to use the red wine poaching liquor
0:44:32 > 0:44:33and reduce that to the sauce.
0:44:33 > 0:44:37Jus diable - the Devil's jus.
0:44:37 > 0:44:40So automatically means it's going to be quite hot.
0:44:40 > 0:44:43Is this a dish that's tried and tested? I've tried it once.
0:44:43 > 0:44:46But what better stage to show it off?
0:44:50 > 0:44:53Beef bourguignon is a great French classic.
0:44:53 > 0:44:55It's normally made from a cheap cut of meat.
0:44:59 > 0:45:02and poaching it and infusing it in red wine
0:45:02 > 0:45:04and then searing it.
0:45:04 > 0:45:06There's a lot that can go wrong with beef fillet.
0:45:06 > 0:45:09It can overcook. No-one likes an over-cooked beef fillet.
0:45:09 > 0:45:11It'd be disastrous.
0:45:12 > 0:45:16With that, he's got some wonderful, classic combinations of flavours.
0:45:16 > 0:45:19He's using ceps - wild mushrooms -
0:45:19 > 0:45:21some carrots,
0:45:21 > 0:45:23serving a pommes Anna,
0:45:23 > 0:45:27which is thin layers of crispy potatoes. Sounds delicious!
0:45:27 > 0:45:31He's serving a jus diable,
0:45:31 > 0:45:34which is the Devil's sauce, so it's quite fiery.
0:45:34 > 0:45:37It's all flavours that can work together.
0:45:40 > 0:45:43Five minutes! Come on, chefs, get it together.
0:45:55 > 0:45:58This is all still up for grabs.
0:45:58 > 0:46:00I mean, I think I'm going to get some good dishes.
0:46:00 > 0:46:02We've got four good chefs here.
0:46:15 > 0:46:17One minute to go. 60 seconds.
0:46:25 > 0:46:27Finished.
0:46:35 > 0:46:38Marcus has made his version of beef bourguignon
0:46:38 > 0:46:39with jus diable.
0:46:43 > 0:46:44onion croquettes,
0:46:44 > 0:46:46sauteed ceps,
0:46:46 > 0:46:48shallot puree,
0:46:48 > 0:46:49a pommes Anna
0:46:49 > 0:46:52and ginger and thyme-glazed carrots.
0:46:57 > 0:46:59Beef is beautifully cooked. It's lovely and rare.
0:46:59 > 0:47:01And the fact that you've poached it first
0:47:01 > 0:47:03and you have managed to sear it well -
0:47:03 > 0:47:05it's got a lovely crisp edge to it -
0:47:05 > 0:47:07so it's got the texture and it's got the full flavour.
0:47:07 > 0:47:10The crispy onions are really a good idea.
0:47:10 > 0:47:13I can't say I've come across onions cooked that way before.
0:47:13 > 0:47:16Braising the onions and then deep-frying them like that.
0:47:16 > 0:47:18The pommes Anna - crispy on the outside,
0:47:18 > 0:47:21lovely and soft on the inside. Well seasoned.
0:47:21 > 0:47:24For me, the let-down on this dish is the sauce.
0:47:24 > 0:47:26It's not quite reduced enough.
0:47:26 > 0:47:29It's got that fieriness from the cracked pepper.
0:47:29 > 0:47:31It's got the devil-ness in it,
0:47:31 > 0:47:32which is right,
0:47:32 > 0:47:36but it's not quite syrupy enough.
0:47:36 > 0:47:42Nonetheless, there's some very strong classic skills on show here.
0:47:45 > 0:47:47The sauce - I knew it.
0:47:47 > 0:47:50I had positive comments. He said there's a lot of skill there.
0:47:50 > 0:47:53I'm happy with what I've done.
0:47:53 > 0:47:55I just hope he sees enough to...
0:47:55 > 0:47:57you know, put me through to the next round.
0:47:59 > 0:48:02Matt has served his lamb with breaded anchovies
0:48:02 > 0:48:04and mint tea smoked feta...
0:48:06 > 0:48:08..a pea and mint salad, pommes puree,
0:48:08 > 0:48:10pea puree
0:48:10 > 0:48:13and a red wine and mint jus.
0:48:14 > 0:48:17I love the colour. The colours are beautiful. They're vibrant.
0:48:17 > 0:48:20You can see the white of the plate and it brings the food out.
0:48:20 > 0:48:21Nice touch.
0:48:21 > 0:48:23Then we've got moments of madness.
0:48:23 > 0:48:25Mint leaf? Yes.
0:48:25 > 0:48:32But the stalk? No.
0:48:33 > 0:48:35The lamb has been beautifully cooked -
0:48:35 > 0:48:37lovely and crisp on the outside and well seasoned.
0:48:37 > 0:48:40The peas, again, well seasoned, well cooked
0:48:40 > 0:48:43and the odd leaf of mint in there just brings it all together.
0:48:43 > 0:48:44Works wonderfully.
0:48:44 > 0:48:47The red wine sauce is a little bit thin,
0:48:47 > 0:48:49but it's got the right balance of sweetness and sourness to it
0:48:49 > 0:48:53and actually works really well with this dish. All of that works.
0:48:53 > 0:48:55Then, for me, we've got mistakes.
0:48:55 > 0:48:56Big mistakes.
0:48:56 > 0:48:58That anchovy
0:48:58 > 0:49:01really does not work. Doesn't work with the mint,
0:49:01 > 0:49:03doesn't work with the pea, doesn't work with the lamb.
0:49:03 > 0:49:06It clashes with it and clashes badly.
0:49:06 > 0:49:10The feta cheese, smoked, is very acrid.
0:49:10 > 0:49:12As soon as you take a tiny piece into your mouth,
0:49:12 > 0:49:16the rest of the beautiful, delicate flavours on this dish...
0:49:16 > 0:49:19are gone.
0:49:23 > 0:49:26The over-smokiness of the feta kind of ruined the dish.
0:49:26 > 0:49:29But I've got a lot of positive feedback,
0:49:29 > 0:49:32so all in all, I think I might have just done enough to show Michel
0:49:32 > 0:49:35that I have got what it takes.
0:49:35 > 0:49:37I just need to reel it in a little bit.
0:49:38 > 0:49:42Lindsey has cooked a fillet of beef topped with a tempura oyster...
0:49:44 > 0:49:46..accompanied with Jerusalem artichoke puree,
0:49:46 > 0:49:49shallot rings,
0:49:49 > 0:49:51baby carrots,
0:49:51 > 0:49:53pickled girolle mushrooms
0:49:53 > 0:49:55and a red wine jus.
0:50:01 > 0:50:04Everything on this plate is beautifully seasoned.
0:50:04 > 0:50:06The beef is well cooked -
0:50:06 > 0:50:08it's lovely and rare. It's good.
0:50:08 > 0:50:10Good cooking, good skills.
0:50:10 > 0:50:12Red wine sauce is really good.
0:50:12 > 0:50:14It's got the perfect balance of sweetness to it.
0:50:14 > 0:50:17Jerusalem artichoke puree
0:50:17 > 0:50:19is a lovely accompaniment with the beef.
0:50:19 > 0:50:22But the artichokes were not roasted enough.
0:50:22 > 0:50:24It's a little bit grainy.
0:50:24 > 0:50:26It's not as smooth as it should be.
0:50:26 > 0:50:30The pickled girolles could have been a little bit sharper,
0:50:30 > 0:50:32because of the oyster.
0:50:32 > 0:50:33The oyster needs a bit of acidity.
0:50:33 > 0:50:37The surf and turf aspect of this classic
0:50:37 > 0:50:38is not quite there.
0:50:38 > 0:50:40The oyster beignet is good, yes,
0:50:40 > 0:50:42but what's it bringing to this plate?
0:50:42 > 0:50:44It's almost disjointed.
0:50:44 > 0:50:46The oyster beignet is almost as an afterthought.
0:50:46 > 0:50:51It's not showing off the surf and turf to its best effect.
0:50:53 > 0:50:55I feel a lot better after he's tasted my classic dish.
0:50:55 > 0:50:57I've done myself a bit of justice
0:50:57 > 0:50:59after the past couple of rounds.
0:50:59 > 0:51:02He said it all worked well together, apart from the oyster,
0:51:02 > 0:51:04which I can live with.
0:51:07 > 0:51:10Luke's ras el hanout lamb
0:51:10 > 0:51:12is served with a cauliflower apricot couscous,
0:51:12 > 0:51:15charred courgette,
0:51:15 > 0:51:17apricot puree,
0:51:17 > 0:51:19confit griottes
0:51:19 > 0:51:22and a harissa jus.
0:51:23 > 0:51:26First off, I think it looks great.
0:51:26 > 0:51:27I really do.
0:51:27 > 0:51:29Very nice. Thank you. Beautiful colours.
0:51:29 > 0:51:32Vibrant. It's been placed well on the plate.
0:51:32 > 0:51:34Very light touch for a big fella!
0:51:34 > 0:51:36Thanks, Chef!
0:51:36 > 0:51:38Good. OK.
0:51:45 > 0:51:46Beautiful, sweet, succulent lamb.
0:51:46 > 0:51:48Well roasted.
0:51:48 > 0:51:49Well basted.
0:51:49 > 0:51:51And it's got a little kick to it.
0:51:51 > 0:51:53Lacking in seasoning, though.
0:51:56 > 0:51:59You've confited them and then grilled them.
0:51:59 > 0:52:00Lacking in seasoning.
0:52:02 > 0:52:04You get away with it because...
0:52:04 > 0:52:06the sauce is great.
0:52:06 > 0:52:10It's aromatic and it carries the lamb and it carries the onions.
0:52:10 > 0:52:12Wonderful!
0:52:12 > 0:52:16The couscous made of cauliflower is cooked with just a little crunch.
0:52:16 > 0:52:19Perfect. And the seasoning of that
0:52:19 > 0:52:21is just right.
0:52:21 > 0:52:23I told you in the first round,
0:52:23 > 0:52:25beware of spices.
0:52:25 > 0:52:28They can overpower, they can kill a dish.
0:52:29 > 0:52:33This has given me faith in Luke the spice master.
0:52:33 > 0:52:35If you carry on cooking and using spices like this,
0:52:35 > 0:52:37I will be a happy diner.
0:52:37 > 0:52:39That's very good cooking.
0:52:42 > 0:52:45I can honestly say I was stood there with a little lump in my throat.
0:52:51 > 0:52:53But it was good.
0:52:56 > 0:52:57Thank you, Chefs.
0:52:57 > 0:52:59I've learned a lot from the two tests.
0:52:59 > 0:53:02I've learned a lot about your level of skills,
0:53:02 > 0:53:05your palate
0:53:05 > 0:53:06and about you.
0:53:06 > 0:53:09Monica and I are going to sit down and discuss
0:53:09 > 0:53:11what you have served to us.
0:53:11 > 0:53:13And, sadly, one of you will be leaving us.
0:53:13 > 0:53:15So...
0:53:15 > 0:53:17thank you.
0:53:31 > 0:53:32How did it go today?
0:53:32 > 0:53:35The day was really good. I really enjoyed it, Monica.
0:53:35 > 0:53:37For me, the two stand-out chefs today
0:53:37 > 0:53:38were Marcus and Luke.
0:53:38 > 0:53:42There we go. They were, for me, the two that I had on the top.
0:53:44 > 0:53:47Luke cooked a tagine kind of roast lamb,
0:53:47 > 0:53:50and it looked beautiful on the plate.
0:53:50 > 0:53:54It just had elegance, really, really bang-on flavours,
0:53:54 > 0:53:56and the use of spice, very clever.
0:53:56 > 0:53:58For a big guy, he's got a very light touch.
0:53:58 > 0:54:01When it came to doing the skills test,
0:54:01 > 0:54:04he worked methodically, like a chef.
0:54:04 > 0:54:06I really liked his attitude and his approach.
0:54:06 > 0:54:09You and I know that he should go through to the next round.
0:54:09 > 0:54:10Without a doubt.
0:54:10 > 0:54:12I've definitely got more to show.
0:54:12 > 0:54:16There's plenty more of the world out there that I haven't spiced up yet.
0:54:16 > 0:54:19What really caught me with Marcus on the skills test
0:54:19 > 0:54:23was...he just has that attitude of "I'm not going to give up -
0:54:23 > 0:54:26"I'm going to give it my best shot. I'm going to die trying!"
0:54:26 > 0:54:28And he did it.
0:54:28 > 0:54:35I like Marcus's style,
0:54:35 > 0:54:37He shows a lot of potential and promise, doesn't he?
0:54:37 > 0:54:39I think so.
0:54:39 > 0:54:40What an experience to come and do.
0:54:40 > 0:54:43You've cooked for Michel Roux Jr, cooked for Monica,
0:54:43 > 0:54:47cooked for Gregg. Not many people can say they've done that.
0:54:47 > 0:54:49So we definitely agree that Marcus and Luke
0:54:49 > 0:54:50should go through to the next round.
0:54:50 > 0:54:53That leaves us with Lindsey and Matt.
0:54:53 > 0:54:55So how was Matt?
0:54:55 > 0:54:57Matt...Matt...
0:54:57 > 0:55:00He was so nervous when it came to doing the skills test.
0:55:00 > 0:55:03I really was not impressed.
0:55:03 > 0:55:05For my classic recipe test,
0:55:05 > 0:55:07he didn't know how to make a choux pastry
0:55:07 > 0:55:10and he ended up with cheesy pancakes.
0:55:10 > 0:55:11But...
0:55:11 > 0:55:15the cheesy pancakes actually tasted rather nice!
0:55:15 > 0:55:18You're shaking your head there, I know!
0:55:18 > 0:55:20But it was good.
0:55:20 > 0:55:24Matt's classic dish was to take lamb with flavours of mint.
0:55:24 > 0:55:27To that he added feta cheese,
0:55:27 > 0:55:29smoked with peppermint tea.
0:55:31 > 0:55:32Yes.
0:55:32 > 0:55:33Wow!
0:55:33 > 0:55:35Complete misjudgement of flavours.
0:55:35 > 0:55:37But it looked so elegant and classy.
0:55:37 > 0:55:40I feel like I might have pulled it back after my bad start.
0:55:40 > 0:55:43The fact that Michel and Monica are going to be judging me...
0:55:43 > 0:55:46Hopefully, Michel has seen something today.
0:55:46 > 0:55:49How did Lindsey do in the skills test?
0:55:49 > 0:55:51Lindsey walked in and said
0:55:51 > 0:55:54she hadn't been in pastry for a very long time
0:55:54 > 0:55:56and couldn't remember how to make a tuile.
0:55:56 > 0:55:59Lindsey tried choux pastry twice.
0:55:59 > 0:56:02It didn't work, so she didn't serve it, which was a disappointment.
0:56:02 > 0:56:05Lindsey wanted to showcase surf and turf,
0:56:05 > 0:56:09but I asked her about this particular dish
0:56:09 > 0:56:11and her answer was that she'd never done this before.
0:56:11 > 0:56:13No.
0:56:13 > 0:56:15It should be tried and tested. Yeah!
0:56:15 > 0:56:16Hmm.
0:56:16 > 0:56:19I don't know if I've done enough to stay.
0:56:19 > 0:56:20I really don't.
0:56:20 > 0:56:22It's so hard to judge it.
0:56:22 > 0:56:26Which one of those two has the most potential?
0:56:59 > 0:57:01The chef that is leaving us today...
0:57:20 > 0:57:22I feel proud that I'm here in the first place,
0:57:22 > 0:57:23that I've got this far.
0:57:23 > 0:57:26And obviously, I'll take things away from what I've learned on MasterChef
0:57:26 > 0:57:28and that will help me along in my career as well.
0:57:33 > 0:57:34Well done, guys.
0:57:35 > 0:57:37I feel over the moon at the moment,
0:57:37 > 0:57:40because I was so sure it was going to be myself.
0:57:40 > 0:57:42After having such a bad start,
0:57:42 > 0:57:44I didn't think there was any coming back from that.
0:57:44 > 0:57:45It was great just getting here,
0:57:45 > 0:57:49but getting to the quarterfinal is brilliant, absolutely brilliant.
0:57:50 > 0:57:54It feels good. I'm proud of myself. I worked hard today.
0:57:54 > 0:57:55I won't sit back and relax now.
0:57:55 > 0:57:58I'll work even harder now to get to the next stage.
0:57:59 > 0:58:01THEY LAUGH
0:58:05 > 0:58:06Tomorrow night,
0:58:06 > 0:58:10the remaining four will battle to impress Monica and Gregg...
0:58:13 > 0:58:15It looks messy.
0:58:16 > 0:58:19It is very chewy - almost impossible to eat.
0:58:21 > 0:58:24..before facing Michel Roux Jr for the first time.
0:58:26 > 0:58:28You're shaking your head. It's not right.
0:58:30 > 0:58:32Great classic skills on show here.
0:58:34 > 0:58:37At the end, one of them will be going home.
0:58:49 > 0:58:51Subtitles by Red Bee Media Ltd