0:00:02 > 0:00:04It's finals week on Professional MasterChef.
0:00:05 > 0:00:08Only four chefs remain in the competition.
0:00:09 > 0:00:11Tom...
0:00:11 > 0:00:13Adam...
0:00:13 > 0:00:14Steven...
0:00:14 > 0:00:15and Scott.
0:00:15 > 0:00:19Getting to the finals of MasterChef is a pretty big achievement.
0:00:19 > 0:00:22It's pretty much the same as being in your cup final.
0:00:22 > 0:00:24You know what I mean? It's pretty exciting.
0:00:24 > 0:00:28Competitiveness is, you know, something that's in me,
0:00:28 > 0:00:32and I haven't come here to come second, I've come here to win.
0:00:34 > 0:00:36I've got a lot more fight in me, yeah, definitely.
0:00:36 > 0:00:39This challenge, I'm going to give it my all.
0:00:39 > 0:00:42I want to win. Everybody wants to win this competition.
0:00:42 > 0:00:44And if you're not thinking like that,
0:00:44 > 0:00:45then what's the point in being here?
0:00:45 > 0:00:49Tonight, they face only one challenge.
0:00:50 > 0:00:52To cook two exceptional dishes...
0:00:53 > 0:00:56..from kitchen scraps.
0:00:56 > 0:00:58They've had some amazing ingredients up to now,
0:00:58 > 0:01:01but this is a reality check.
0:01:01 > 0:01:05Show me what a real chef you are. That's what this test is all about.
0:01:20 > 0:01:21Throughout the competition
0:01:21 > 0:01:23there's not been one perfect plate, for me.
0:01:23 > 0:01:25The nearest to perfection
0:01:25 > 0:01:28would probably be the pork and langoustine dish.
0:01:28 > 0:01:30If that pork loin hadn't been overcooked,
0:01:30 > 0:01:33then the dish would be perfect.
0:01:33 > 0:01:35One of my favourite dishes
0:01:35 > 0:01:38is definitely my classic take on the muntjac dish.
0:01:40 > 0:01:44I like the theatrical effect of that dish, the flavour, the design of it.
0:01:44 > 0:01:46A little bit fine dining-y,
0:01:46 > 0:01:48but a very humble dish at the end of the day.
0:01:49 > 0:01:52I think I've cooked really well in the competition.
0:01:52 > 0:01:54You know, the rabbit dish was flawless,
0:01:54 > 0:01:57really good, and highlights my cooking.
0:01:59 > 0:02:03The best dish, for me, was the duck dish in the last round.
0:02:04 > 0:02:08The feedback was the closest I've got to that "wow" that I'm desiring.
0:02:31 > 0:02:33Welcome to the finals.
0:02:35 > 0:02:38First off, you have an invention test.
0:02:38 > 0:02:41An invention test with a bit of a difference.
0:02:44 > 0:02:46Reveal your ingredients.
0:02:54 > 0:02:59In front of you, you have got scraps and trimmings,
0:02:59 > 0:03:04offcuts that would normally not be used in high-end restaurants.
0:03:06 > 0:03:09We're going to give you 20 minutes to get your head around this,
0:03:09 > 0:03:14and then an hour and 45 to cook two plates of food.
0:03:15 > 0:03:16This is it, guys.
0:03:16 > 0:03:20This is a real challenge, a tough one. I want you to rise to this.
0:03:21 > 0:03:24After this challenge, one of you is going.
0:03:24 > 0:03:26Simple as that.
0:03:30 > 0:03:32Off you go.
0:03:34 > 0:03:39The scraps include a meat bowl with leftover roast rib of beef,
0:03:39 > 0:03:44stock bones, pork fat, a chicken carcass in its skin...
0:03:44 > 0:03:49and a bowl of fish, with a cod's head, salmon trimmings,
0:03:49 > 0:03:51bones and scallop roe.
0:03:54 > 0:03:56I have no idea where to begin.
0:03:56 > 0:04:01The vegetable peelings include potato skins, carrot,
0:04:01 > 0:04:06fennel and beetroot tops, broccoli and cauliflower stalks.
0:04:06 > 0:04:09The hardest bit is trying to find the main component of these dishes,
0:04:09 > 0:04:12because...it's all scraps!
0:04:12 > 0:04:16There is leftover rice, stale croissant and bread,
0:04:16 > 0:04:23overripe brie, berries, bananas, apple cores and orange pulp.
0:04:23 > 0:04:25Hour and 45 minutes to make two dishes
0:04:25 > 0:04:28out of some pretty awful ingredients, really. You know?
0:04:28 > 0:04:32But, yeah, see what happens, and hopefully it'll be good.
0:04:32 > 0:04:36To help create their dishes, they also have a limited larder,
0:04:36 > 0:04:40including eggs, flour, lemon and chocolate.
0:04:41 > 0:04:44This is the hardest thing I think I've ever had to cook
0:04:44 > 0:04:46in my entire life.
0:04:46 > 0:04:48Really.
0:04:48 > 0:04:51Time's up, guys.
0:04:51 > 0:04:53Now's your chance to deliver.
0:04:53 > 0:04:56One hour 45 minutes from now. Off you go.
0:05:01 > 0:05:04Any chef can cook a fillet of beef or a supreme of chicken
0:05:04 > 0:05:06and put a bit of truffle on it.
0:05:06 > 0:05:09Well, there are no truffles in that trimming box there.
0:05:09 > 0:05:10None whatsoever.
0:05:11 > 0:05:14We're pushing them to be even more creative.
0:05:14 > 0:05:16I'd like to have a go at this!
0:05:20 > 0:05:23Adam is a prodigious talent in the kitchen,
0:05:23 > 0:05:26but we haven't, as yet, taken him out of his comfort zone.
0:05:28 > 0:05:30He's got to keep calm and trust in his skills,
0:05:30 > 0:05:32cos he is a talented chef.
0:05:34 > 0:05:37I am a control freak, I need to practise my dishes.
0:05:37 > 0:05:39So, the dishes like the invention ones
0:05:39 > 0:05:43are ones that I have no control over.
0:05:43 > 0:05:47I'm crazy determined to make sure there is no fault in my dish at all.
0:05:50 > 0:05:51Adam, what are you using?
0:05:51 > 0:05:53I'm using the cod cheeks,
0:05:53 > 0:05:57and I'll be serving them with crispy salmon skins, chicken skins
0:05:57 > 0:05:59and other bits and bobs
0:05:59 > 0:06:01that I'm going to do closer to the time, I haven't decided...
0:06:01 > 0:06:04- That you're finding in the bowl as you go along?- Yeah.
0:06:04 > 0:06:06Yeah, it's like Aladdin's cave, that bowl.
0:06:06 > 0:06:07MICHEL CHUCKLES
0:06:07 > 0:06:09What's the second one?
0:06:09 > 0:06:13I'm going to do a souffle. I know it's extremely risky.
0:06:13 > 0:06:15So, I'm basically using all of the sweet stuff.
0:06:15 > 0:06:18I'll be serving that with fennel-infused chocolate.
0:06:18 > 0:06:20Feeling confident about this one?
0:06:20 > 0:06:21I'm going to try it.
0:06:21 > 0:06:23I'm going to go out kicking and screaming, put it that way.
0:06:23 > 0:06:25Keep delving in Aladdin's cave, then.
0:06:28 > 0:06:31Adam is using the cod cheeks, which is good to see.
0:06:31 > 0:06:35And he's going to make a burnt lemon puree to go with it,
0:06:35 > 0:06:36and then, he says, lots of crispy things.
0:06:36 > 0:06:37The rest of that dish,
0:06:37 > 0:06:40he's going to have to delve into that big bowl of leftovers
0:06:40 > 0:06:42to find some more stuff to go with it.
0:06:42 > 0:06:43That worries me a little bit,
0:06:43 > 0:06:46because you should have exactly in your mind what you're doing.
0:06:46 > 0:06:48He does seem to know exactly what he's going to do
0:06:48 > 0:06:50with the dessert, though.
0:06:50 > 0:06:54He's going to use all the berries, cook it in a sugar syrup,
0:06:54 > 0:06:57and then make a souffle out of it.
0:06:57 > 0:06:59He's serving with it chocolate
0:06:59 > 0:07:02that's going to be infused with the fennel.
0:07:02 > 0:07:05How it's going to work with the souffle, I don't know.
0:07:05 > 0:07:07This is pushing him to the limit.
0:07:07 > 0:07:10It's what we want, and let's hope he can perform.
0:07:15 > 0:07:18Scott is Mr Dependable in the kitchen.
0:07:18 > 0:07:21He's the kind of chef you and I would want by our sides on a busy service -
0:07:21 > 0:07:26but now he's starting to impress us with some exceptional cooking.
0:07:26 > 0:07:29Obviously, you know, the further you get in the competition,
0:07:29 > 0:07:30the bigger drive.
0:07:30 > 0:07:33And now, you know, definitely just got to keep pushing myself.
0:07:33 > 0:07:36As long as I enjoy it and I cook good food, I'll be perfectly happy.
0:07:38 > 0:07:42- Wahey, Scott! Happy with the test? - Yeah, happy with the test.
0:07:42 > 0:07:44Obviously, I think you could see the shock on our faces
0:07:44 > 0:07:47when we seen it, but, you know, when you actually dive in
0:07:47 > 0:07:49and bow to it, it's stuff you use all the time.
0:07:49 > 0:07:50So, you're in your element.
0:07:50 > 0:07:53Yeah, definitely, you know, cooking's what I love doing,
0:07:53 > 0:07:55so, you know, get me behind a kitchen stove, I'm happy.
0:07:55 > 0:07:56Put me anywhere else, I'm not.
0:07:56 > 0:07:59- It really forces you to be creative, doesn't it?- It's really good.
0:07:59 > 0:08:02Takes you out your comfort zone, and hopefully you get back in it.
0:08:02 > 0:08:04- I think it's a fun test. - Yeah, really exciting.
0:08:04 > 0:08:05So, what scraps are you using?
0:08:05 > 0:08:09I'm using a little bit of the trotter, some of the beef knuckle
0:08:09 > 0:08:12and making a beef bouillon, and I'm serving that with salmon.
0:08:12 > 0:08:14I've made a little ravioli of that.
0:08:17 > 0:08:21He's described this dish to us, and my eyes lit up.
0:08:21 > 0:08:25I mean, a ravioli stuffed with the trimmings of the salmon.
0:08:25 > 0:08:28He's also making a bouillon, and he's reducing it down,
0:08:28 > 0:08:30just to get a bit more flavour as well.
0:08:30 > 0:08:33He's making one of my all-time favourite desserts,
0:08:33 > 0:08:37a pain perdu, eggy bread, but using that stale croissant.
0:08:37 > 0:08:41He's making a parfait from the blackened bananas.
0:08:41 > 0:08:44And he's using the berries to make a foam to go with it.
0:08:46 > 0:08:48These ingredients might look like rubbish,
0:08:48 > 0:08:53but he's showing us how much intense flavour you can get from them.
0:08:55 > 0:08:57One hour left, chefs.
0:08:57 > 0:08:59One hour to go.
0:09:02 > 0:09:04Steve cooks beautiful food,
0:09:04 > 0:09:06and he raises his game at every challenge.
0:09:08 > 0:09:11I would say that I am quite versatile as a chef,
0:09:11 > 0:09:14but there are ingredients that I haven't used.
0:09:14 > 0:09:16That's the thing that I'm quite apprehensive about,
0:09:16 > 0:09:20is the fact that my fate in this competition
0:09:20 > 0:09:23hangs in the balance of an invention test.
0:09:25 > 0:09:27Steven, what are you making for us?
0:09:27 > 0:09:30I'm doing cod cheeks, drying out some scallop roe,
0:09:30 > 0:09:33so that's going to be almost like a crumb.
0:09:33 > 0:09:35And for the main course, I'm doing rib of beef,
0:09:35 > 0:09:37with a bacon and cheese arancini,
0:09:37 > 0:09:39and then I've got some pickled cauliflower stalk
0:09:39 > 0:09:41to go along with that dish as well.
0:09:41 > 0:09:43Sounds like you're enjoying this challenge.
0:09:43 > 0:09:46Yeah. When the blanket first came off, I thought it was a joke!
0:09:46 > 0:09:48You know, but I think it's a great challenge,
0:09:48 > 0:09:50it made me really excited to try and come up with dishes.
0:09:50 > 0:09:52Hopefully, hopefully, it'll be enough
0:09:52 > 0:09:53to get me through to the next round.
0:09:53 > 0:09:55Mm. I love leftovers!
0:10:00 > 0:10:04Steven has really got the idea of this, and he's giving it his all.
0:10:04 > 0:10:07He's using dried scallop roe with some breadcrumbs
0:10:07 > 0:10:09that he's going to crumb the cheeks with,
0:10:09 > 0:10:12I think that sounds wonderful, really pungent flavours.
0:10:12 > 0:10:14He's using some of the stalks of the vegetables as well,
0:10:14 > 0:10:17and pickling some of them to give it a bit of acidity.
0:10:17 > 0:10:20Wonderful with the fish. I think that could work really well.
0:10:20 > 0:10:23He's also taken the rib and the leftover of the roast beef
0:10:23 > 0:10:28and water-bathed it, so it's almost like a slow-cook confit.
0:10:28 > 0:10:32He's making an arancini with the leftover rice, using the brie
0:10:32 > 0:10:35and a bit of the bacon rind.
0:10:35 > 0:10:38It's exhausting for us, just talking about it. I mean, pfft.
0:10:43 > 0:10:47Tom. I find he's a very creative young chef.
0:10:47 > 0:10:49I've been impressed with what he's come up with
0:10:49 > 0:10:51in both invention tests.
0:10:53 > 0:10:56One of the reasons I entered the competition
0:10:56 > 0:10:58was to see how I react in the invention tests.
0:10:58 > 0:11:00It should be exciting for any chef, really,
0:11:00 > 0:11:03cos it shows the chef thinking on the spot.
0:11:03 > 0:11:06So, I've just got to make no mistakes and it should be OK.
0:11:10 > 0:11:12All right, Tom. What leftovers are you using, then?
0:11:12 > 0:11:14So, I'm doing a beef tortellini,
0:11:14 > 0:11:18beef bone marrow beignets and beetroot tops.
0:11:18 > 0:11:20And your next dish?
0:11:20 > 0:11:24Doing a bouillabaisse with roast cod cheeks, salmon skin crisps
0:11:24 > 0:11:27and a little fennel top salad.
0:11:27 > 0:11:30Why do you think we've imposed this invention test on you guys?
0:11:30 > 0:11:33Just to see how our minds work outside of our comfort zone
0:11:33 > 0:11:36of ordering prime cuts in every day. These by-products, if you like,
0:11:36 > 0:11:38they take time to get good flavour out of them.
0:11:38 > 0:11:39And a lot of effort,
0:11:39 > 0:11:42so it's good to see how we can figure out dishes, I guess.
0:11:42 > 0:11:46- I tell you what, mate, we're enjoying watching you guys cook.- Good.
0:11:50 > 0:11:53Tom has opted to use the leftover from that rib of beef.
0:11:54 > 0:11:57And he's going to make a ravioli from it.
0:11:58 > 0:12:01He's broken the bone up and taken the marrow out,
0:12:01 > 0:12:05which he's going to beignet and deep-fry to serve with his ravioli.
0:12:05 > 0:12:07He's made a sauce to go with it.
0:12:07 > 0:12:10For me, for ravioli, you need quite a bit of sauce,
0:12:10 > 0:12:12and I hope he's made enough.
0:12:12 > 0:12:17Tom's making a kind of bouillabaisse with the salmon bones.
0:12:17 > 0:12:20A soup made with salmon bones does tend to taste very fishy,
0:12:20 > 0:12:23and I mean that in not the best possible way.
0:12:23 > 0:12:26Serving with it the cod's cheek, which is wonderful.
0:12:26 > 0:12:28Knowing Tom, he'll deliver on taste.
0:12:29 > 0:12:31But it needs a wow factor,
0:12:31 > 0:12:36because he's got three great chefs who are going all-out here today.
0:12:44 > 0:12:45You have ten minutes left.
0:13:18 > 0:13:20OK. Time's up.
0:13:20 > 0:13:21Finished.
0:13:23 > 0:13:26The contestants were given a table of scraps
0:13:27 > 0:13:30and asked to turn them into high-end food.
0:13:36 > 0:13:39Scott, let's see your plates of food.
0:13:47 > 0:13:51Scott's first dish is a salmon-filled ravioli
0:13:51 > 0:13:55with roasted cod cheek, wilted beetroot tops and carrot tops,
0:13:55 > 0:13:58and crispy onion rings
0:13:58 > 0:14:02served with a bouillon made from leftover rib of beef,
0:14:02 > 0:14:05stock bones and tomato skins.
0:14:05 > 0:14:08I like the look of this. For me, ravioli should be in a bowl,
0:14:08 > 0:14:11and it should have lots of sauce.
0:14:11 > 0:14:12Scott, it's a good-looking plate.
0:14:12 > 0:14:14Thank you, Chef.
0:14:20 > 0:14:24I like the fact that you've scraped the bone of the salmon
0:14:24 > 0:14:27and collected enough flesh to make that ravioli.
0:14:27 > 0:14:29Ravioli's really thin, well-cooked.
0:14:29 > 0:14:31The beetroot tops, as well. Very nice.
0:14:31 > 0:14:33Adds a real depth to the dish.
0:14:33 > 0:14:36The bouillon - very, very intense.
0:14:36 > 0:14:38It's a good dish.
0:14:38 > 0:14:39- Very good dish.- Thank you, Chef.
0:14:41 > 0:14:44You've used all the meat trimmings that you had there
0:14:44 > 0:14:47to make your stock base for your bouillon,
0:14:47 > 0:14:49so it's very strong, very meaty.
0:14:49 > 0:14:52I like the fact it's with the cod cheeks, though,
0:14:52 > 0:14:56because it's very delicate and it's not too salty, it brings that down.
0:14:56 > 0:14:59And I also like the onion rings, the crispiness on top.
0:14:59 > 0:15:02It's a great way to use what we've given you.
0:15:03 > 0:15:08Scott's second dish is pain perdu, made from the stale croissant,
0:15:08 > 0:15:11mixed berry foam, banana parfait
0:15:11 > 0:15:15and bitter chocolate mousse garnished with tuiles.
0:15:22 > 0:15:24There's nothing on this plate not to like.
0:15:24 > 0:15:29I think the croissant is lovely, it's crispy on the outside, soft,
0:15:29 > 0:15:31it's not over-sweet.
0:15:31 > 0:15:34The parfait, it's mashed-up banana, not blitzed-up puree,
0:15:34 > 0:15:36so you've got a bit of texture in there as well.
0:15:36 > 0:15:40And the tuiles are delicious. That's good, very good.
0:15:40 > 0:15:44That foam that you made from the old berries
0:15:44 > 0:15:48and whatever other fruit was thrown in that bowl is very flavoursome.
0:15:48 > 0:15:52If I have to find a fault, there's not enough pain perdu for me.
0:15:52 > 0:15:55I want more on this plate.
0:15:55 > 0:15:58- Thank you, Scott. Very good effort. - Thank you, chefs.
0:16:05 > 0:16:07Obviously, to use as much of the scrap as I can
0:16:07 > 0:16:09was obviously the main goal,
0:16:09 > 0:16:11and then just make sure the flavours all work together,
0:16:11 > 0:16:13which obviously they did.
0:16:13 > 0:16:15So, you know, I'm happy with what I've done.
0:16:18 > 0:16:23Steven has pan-fried the cod cheeks with a scallop roe crumb,
0:16:23 > 0:16:27and served them with potato puree, pickled cauliflower,
0:16:27 > 0:16:29roasted cauliflower stem,
0:16:29 > 0:16:34wilted carrot and beetroot leaves and crispy shallots.
0:16:34 > 0:16:39The colours and the textures that you have on here really stand out.
0:16:39 > 0:16:41I look at it, I want to eat it.
0:16:41 > 0:16:43I'll push Michel to the side and have it to myself.
0:16:51 > 0:16:54The cod cheek is very well cooked.
0:16:54 > 0:16:58And I like the crumble. It's very flavoursome, not too strong.
0:16:58 > 0:17:01And I really like the cauliflower that's been pickled.
0:17:01 > 0:17:03Wow, what a great idea.
0:17:03 > 0:17:07You've used the turnip top and the beet top and sweated it down,
0:17:07 > 0:17:08and it really is great.
0:17:08 > 0:17:11It's adding lots of texture and flavour. Really delicious.
0:17:11 > 0:17:15The puree made with the trimmings of the potato is a little bit grainy.
0:17:15 > 0:17:16It's well-seasoned, though.
0:17:16 > 0:17:18The core of the cauliflower is really sweet,
0:17:18 > 0:17:21and you've managed to find a couple of little florets
0:17:21 > 0:17:24of cauliflower in there as well, and you've pickled them,
0:17:24 > 0:17:27they are lovely. It's a good dish. Good, tasty dish.
0:17:30 > 0:17:33Steven's second dish is the rib of beef cooked sous-vide,
0:17:33 > 0:17:36with bacon and brie arancini,
0:17:36 > 0:17:39roasted and pickled broccoli stalk,
0:17:39 > 0:17:42a mushroom duxelles, carrot tops
0:17:42 > 0:17:44and spiced red wine sauce.
0:17:52 > 0:17:56The broccoli, the stalks, I really like that you used that,
0:17:56 > 0:17:58because not many people do.
0:17:58 > 0:18:01And it's very sweet and has a lot of flavour, quite intense.
0:18:01 > 0:18:05You used the trimming of the fore rib, you've braised it again
0:18:05 > 0:18:09in a vac-pack to break it down, but it's not broken down enough.
0:18:09 > 0:18:11It's still quite tough.
0:18:11 > 0:18:14What I do love, and I could eat a plateful of, are the little arancini
0:18:14 > 0:18:18that you flavoured with bacon stock and some of that smelly brie.
0:18:18 > 0:18:21And, phwoar, they're lovely.
0:18:21 > 0:18:23- Thank you, Steven.- Thank you.
0:18:27 > 0:18:31You know, you look back with hindsight and think,
0:18:31 > 0:18:34"I could've done this, I could've done that,"
0:18:34 > 0:18:36but once I started digging through the ingredients,
0:18:36 > 0:18:40I found little gems and I was really excited to create something
0:18:40 > 0:18:43from something you'd normally throw in the bin.
0:18:45 > 0:18:50Adam has roasted the cod cheeks and served them with burnt lemon puree,
0:18:50 > 0:18:55caramelised onion, wilted lettuce, fennel tops
0:18:55 > 0:18:58and crispy salmon and chicken skin.
0:18:58 > 0:19:01I think that looks beautiful. Really does, Adam.
0:19:01 > 0:19:03For me, visually, it works.
0:19:12 > 0:19:14I really like the dressing in there.
0:19:14 > 0:19:17That lovely, caramelised, almost burnt lemon. Really good.
0:19:17 > 0:19:20Not quite enough in the plate, though.
0:19:20 > 0:19:21The cod cheeks are well cooked,
0:19:21 > 0:19:25and I like the fact that you've used the crisped-up chicken skin
0:19:25 > 0:19:27as a texture. It's lovely. Really good.
0:19:29 > 0:19:32The salmon skin, I like that you've also deep-fried it
0:19:32 > 0:19:35and it's sort of puffed up, makes it very light.
0:19:35 > 0:19:38My critique - it needs more of that wonderful dressing you made.
0:19:40 > 0:19:42His second dish is a berry souffle
0:19:42 > 0:19:45served with a fennel-and-cumin-infused chocolate mousse
0:19:45 > 0:19:48topped with fennel fronds.
0:19:48 > 0:19:49I think it looks stunning.
0:19:59 > 0:20:04The souffle is silky smooth and has lots of flavour from the berries.
0:20:04 > 0:20:06I do find it a touch too sweet.
0:20:06 > 0:20:08The chocolate is delicious.
0:20:08 > 0:20:11But in terms of what was on the bench,
0:20:11 > 0:20:18and using up all the trimmings, it's only just there, to be honest.
0:20:18 > 0:20:20I would have liked a little bit more.
0:20:22 > 0:20:24I really like the spices that you used,
0:20:24 > 0:20:27the cumin and the fennel, which was fried, so it's not so strong,
0:20:27 > 0:20:30and it complements the chocolate very well.
0:20:30 > 0:20:33But I have to agree with Michel, maybe a crumble on top,
0:20:33 > 0:20:35something else to add a bit more depth
0:20:35 > 0:20:37to your dessert and you were there.
0:20:38 > 0:20:40- Thank you, Adam.- Thank you.
0:20:44 > 0:20:47I'm proud of the dishes I presented to the judges.
0:20:47 > 0:20:52But that dessert let me down. I don't think I've done enough.
0:20:54 > 0:20:59Tom has made bouillabaisse from the salmon, scallop roe and cod's head,
0:20:59 > 0:21:02and served it with cod cheeks, wilted lettuce,
0:21:02 > 0:21:07a salmon skin crisp and fennel tops.
0:21:07 > 0:21:09I love the colours, I really do,
0:21:09 > 0:21:12it's lovely and golden red from the tomato.
0:21:12 > 0:21:14Exactly what I expect from you.
0:21:23 > 0:21:28The cod cheek is well cooked. The skin is crispy and well tasty.
0:21:28 > 0:21:33The sauce, or bouillabaisse, is very intense fishy flavour,
0:21:33 > 0:21:35but I think you just about get away with it.
0:21:35 > 0:21:38But, for me, I would have liked something else on here.
0:21:38 > 0:21:40Something a little bit different.
0:21:42 > 0:21:44I like your bouillabaisse.
0:21:44 > 0:21:46I was a bit worried it might be too strong in salmon,
0:21:46 > 0:21:48but no, it's a good balance in there.
0:21:48 > 0:21:51I do like that you've used the greens and wilted them
0:21:51 > 0:21:53and the cod cheeks are cooked well,
0:21:53 > 0:21:56but this seems possibly too simple for you.
0:21:59 > 0:22:03Tom's second dish is a braised beef rib and onion ravioli,
0:22:03 > 0:22:08with a bone marrow beignet, wilted beetroot top,
0:22:08 > 0:22:11roast garlic and a red wine vinaigrette.
0:22:20 > 0:22:24The ravioli filling that you've got with the beef is very well seasoned,
0:22:24 > 0:22:27it's very tender, but your beignet is too salty
0:22:27 > 0:22:29because you've got all that salt on the top.
0:22:29 > 0:22:33And there's not enough dressing of your vinaigrette for me.
0:22:33 > 0:22:35Ravioli needs a lot of sauce.
0:22:36 > 0:22:39You've used chestnut flour to make the pasta.
0:22:39 > 0:22:41The chestnut flour is a little bit sweet,
0:22:41 > 0:22:45and the sourness and really meatiness of that beef
0:22:45 > 0:22:47really works well together.
0:22:47 > 0:22:51Such a shame that there's not enough of this dressing on the plate.
0:22:53 > 0:22:54OK, Tom, thank you.
0:22:59 > 0:23:01I let myself down today, I think.
0:23:03 > 0:23:07My positive feedback was definitely shadowed by the negatives today.
0:23:10 > 0:23:11We knew you guys were talented,
0:23:11 > 0:23:14but we wanted to really push you even more.
0:23:14 > 0:23:17And you've delivered it, so thank you for today,
0:23:17 > 0:23:19it's been a great test.
0:23:19 > 0:23:23This isn't going to be easy for us, not easy at all.
0:23:24 > 0:23:25Off you go, thank you.
0:23:39 > 0:23:42The first test of the finals, and what a test!
0:23:42 > 0:23:45To make something out of nothing.
0:23:45 > 0:23:47They've got to hold their heads up high.
0:23:47 > 0:23:50That was great cooking, Monica, absolutely terrific.
0:23:50 > 0:23:53Scott performed really well today
0:23:53 > 0:23:56and he used a lot of the ingredients that were in front of them.
0:23:56 > 0:23:58The ravioli was well cooked, well prepared,
0:23:58 > 0:24:00but I really enjoyed the bouillon.
0:24:00 > 0:24:02That stock was bags and bags of flavour.
0:24:02 > 0:24:05His dessert, though, stole the show.
0:24:05 > 0:24:07It tasted wonderful.
0:24:07 > 0:24:11I've always seen a good, solid chef in Scott
0:24:11 > 0:24:13and now I think he is flourishing.
0:24:13 > 0:24:15Definitely, a really tough test.
0:24:15 > 0:24:17But I am really pleased with the dishes
0:24:17 > 0:24:20and hopefully it is enough to get through.
0:24:20 > 0:24:23I do like the way that Steven embraced the brief
0:24:23 > 0:24:25and delivered the goods.
0:24:25 > 0:24:27He went headfirst into this
0:24:27 > 0:24:30and grabbed everything he could and put it on a plate.
0:24:30 > 0:24:32I liked his starter.
0:24:32 > 0:24:34I must say, those cod cheeks were beautifully cooked
0:24:34 > 0:24:37and that crumble made from the scallop roe and old breadcrumbs,
0:24:37 > 0:24:39it was good. It worked really well.
0:24:39 > 0:24:42But then next to that, he used the fore rib trimming,
0:24:42 > 0:24:44but it wasn't cooked down enough, so it was still quite tough.
0:24:44 > 0:24:48What was right, most definitely, were those little arancini.
0:24:48 > 0:24:49They were delicious.
0:24:50 > 0:24:54I don't want to be that person that leaves today.
0:24:54 > 0:24:59I want to have those experiences that Masterchef Final is all about.
0:25:00 > 0:25:04Tom's starter, it tasted good, that bouillabaisse he made had a lot
0:25:04 > 0:25:10of flavour, but it was just a sauce with a piece of green and cod cheek.
0:25:10 > 0:25:13It was too simple for him. I know he could have done more on this dish.
0:25:13 > 0:25:17Tom's second dish, a kind of ravioli filled with braised beef.
0:25:17 > 0:25:18The flavours were good.
0:25:18 > 0:25:21He also made a beignet from the marrowbone which was too salty.
0:25:21 > 0:25:25- He could have done with a bit more of that lovely dressing.- Mm.
0:25:25 > 0:25:29If I get sent home today, I'll be quite disappointed in myself
0:25:29 > 0:25:31for not pushing it that extra little bit.
0:25:31 > 0:25:34Yes, I think that could have gone a lot better.
0:25:34 > 0:25:37I really enjoyed Adam's starter, those little cod cheeks
0:25:37 > 0:25:40with the crispy chicken skin on top was really delicious.
0:25:40 > 0:25:43The dressing he made with the lemon was inspired, I thought.
0:25:43 > 0:25:45Really excellent.
0:25:45 > 0:25:48Adam made something like a jam base, with all the berries
0:25:48 > 0:25:51for his souffle, which was quite clever.
0:25:51 > 0:25:54My disappointment with this is although it looked stunning,
0:25:54 > 0:25:57he could have used a lot more of these scraps on his dessert today.
0:26:00 > 0:26:03If it is me to go today, because there is that chance,
0:26:03 > 0:26:06I will be a little bit gutted.
0:26:06 > 0:26:09But I'll be leaving with my head held high,
0:26:09 > 0:26:12and to be fair, that's all I really want.
0:26:12 > 0:26:15I didn't make a fool of myself, I cooked to the best of my ability
0:26:15 > 0:26:16and I had fun.
0:26:22 > 0:26:25However difficult and cruel it may be,
0:26:25 > 0:26:30one of these talented chefs, we are going to have to say goodbye to.
0:26:44 > 0:26:46Well done.
0:26:47 > 0:26:50This was no easy task we set before you.
0:26:58 > 0:27:00The chef leaving us is...
0:27:09 > 0:27:11..Tom.
0:27:17 > 0:27:21Taking the feedback that I've had from Monica and Michel,
0:27:21 > 0:27:23it's going to make me want to push more now
0:27:23 > 0:27:26and get to that higher level that I want to work to.
0:27:26 > 0:27:28It's a shame, but someone had to go.
0:27:28 > 0:27:31So good luck to the other guys, really.
0:27:34 > 0:27:35Well done.
0:27:37 > 0:27:40This feels amazing, it absolutely feels tremendous.
0:27:40 > 0:27:42Then it got to the last three.
0:27:42 > 0:27:46You know, words can't describe it.
0:27:47 > 0:27:50My wife is going to be so proud of me.
0:27:50 > 0:27:52For me to make her proud is what this is all about.
0:27:54 > 0:27:55Don't relax too much.
0:27:57 > 0:28:00Because we are sending you to Italy...
0:28:00 > 0:28:04to work at the Osteria Francescana.
0:28:04 > 0:28:07It has just been voted the third best restaurant in the world.
0:28:13 > 0:28:14Tomorrow night...
0:28:15 > 0:28:19..the contestants meet a culinary genius with no boundaries.
0:28:22 > 0:28:26- Oops, I dropped the lemon tart. OK? - He's just an absolute inspiration.
0:28:26 > 0:28:28I want energy, OK? Don't be shy.
0:28:28 > 0:28:31- You just have to express yourself. - A bit daunted
0:28:31 > 0:28:34because it's not natural to put food on the plate like that.
0:28:34 > 0:28:35Here we go.
0:28:35 > 0:28:39I couldn't have hoped for a worse scenario, a worse place to be.
0:28:59 > 0:29:02Subtitles by Red Bee Media Ltd