0:00:02 > 0:00:07These eight chefs all want to become professional MasterChef champion.
0:00:10 > 0:00:12They've been split into two teams.
0:00:12 > 0:00:16Today, the second group of four have to prove they're good enough
0:00:16 > 0:00:19to make it through to the next level.
0:00:19 > 0:00:22I think I have a natural flair for getting flavours together
0:00:22 > 0:00:25and making things work. It might be outrageous,
0:00:25 > 0:00:28but once you taste it, it's a whole different world.
0:00:28 > 0:00:32If I go home, nobody will remember me. People only get remembered
0:00:32 > 0:00:35- if they get to the final. - You've got to have everything right
0:00:35 > 0:00:38from the word go to the final plate.
0:00:38 > 0:00:40Pressure. There's a lot of pressure.
0:00:40 > 0:00:45'You're here to win. You're not here just to meet friends.'
0:00:45 > 0:00:49You can be friends, maybe, afterward, after when I win, but...
0:00:51 > 0:00:56First they will face Monica's infamous skills test...
0:00:56 > 0:00:59- Maria?- Yes? - Breathe! No-one's going to hurt you.
0:00:59 > 0:01:02Yeah.
0:01:02 > 0:01:07..before finally getting a chance to cook for Michel Roux Jr
0:01:07 > 0:01:09in his classics challenge.
0:01:09 > 0:01:13'Our chefs have realised they have got to pull their socks up.'
0:01:13 > 0:01:16They have got a point to prove.
0:01:16 > 0:01:19At the end, one of them will be going home.
0:01:26 > 0:01:29Right - the skills test. Always challenging.
0:01:29 > 0:01:32What are you going to get 'em to do this time?
0:01:32 > 0:01:34I would like them to make a gnocchi
0:01:34 > 0:01:37with a garnish or sauce of their choice.
0:01:37 > 0:01:40Come on. They've all got to be able to do that. I can do this!
0:01:40 > 0:01:42Let's see you do it.
0:01:42 > 0:01:46First thing I'm going to do is to mash my potato.
0:01:46 > 0:01:48It's best to do this while the potato is still warm,
0:01:48 > 0:01:51because you'll get a smoother consistency
0:01:51 > 0:01:53and it won't get too lumpy.
0:01:55 > 0:01:58Next step, I'm going to add some flour.
0:01:58 > 0:02:00You can add eggs or semolina.
0:02:00 > 0:02:03I just find, if you add too much eggs, it gets quite gluggy
0:02:03 > 0:02:05and stodgy. It makes it quite heavy.
0:02:05 > 0:02:08Interestingly, I make it exactly the same way as you do, without eggs,
0:02:08 > 0:02:11- but that's unusual.- You can flavour your gnocchi, if you want,
0:02:11 > 0:02:15at this stage. Chop some herbs and put it through, for example,
0:02:15 > 0:02:19or you can take a bit of basil. Don't overwork it,
0:02:19 > 0:02:21cos it will make it quite tough.
0:02:23 > 0:02:26And then shape. Just roll it over.
0:02:27 > 0:02:31Right. You know when they're ready, because they float to the top.
0:02:32 > 0:02:36Now we're going to give them a crispy edge.
0:02:37 > 0:02:40And that's it. Nice, crispy, golden.
0:02:42 > 0:02:46And I'm just going to let this lovely, soft goat's cheese melt.
0:02:46 > 0:02:50- Oh, look at that!- These have just been semi-dried in the oven.
0:02:57 > 0:03:03There we go, Gregg! Gnocchi with tomatoes, basil and goat's cheese.
0:03:03 > 0:03:05Yummy! Let me get at 'em.
0:03:12 > 0:03:15Lovely light little potato dumplings,
0:03:15 > 0:03:19and frying them to give them a crispy edge is inspired, Monica.
0:03:19 > 0:03:22Right. I think a good plate of gnocchi
0:03:22 > 0:03:24is not beyond the skills of any chefs.
0:03:24 > 0:03:27- Get 'em in here. - Let's see what they can do.
0:03:31 > 0:03:35Stirling-based sous-chef Maria is up first.
0:03:36 > 0:03:39In her first test, she overcomplicated her sardine dish
0:03:39 > 0:03:43by adding pickled cucumber and a hollandaise sauce.
0:03:45 > 0:03:48Definitely I haven't shown my best,
0:03:48 > 0:03:50but it's another day, another challenge.
0:03:50 > 0:03:55Hopefully today I'm much more relaxed and ready.
0:03:55 > 0:03:57We'll see in a second.
0:03:59 > 0:04:01- Hi, Maria. - Hello.
0:04:01 > 0:04:06What we want you to do is make us a bowl of potato gnocchi.
0:04:06 > 0:04:09- Potato gnocchi. Yes. - OK?- OK.
0:04:09 > 0:04:13- When you're ready, you have 12 minutes.- Off you go.
0:04:28 > 0:04:31- Maria? - Yes?- Breathe.
0:04:31 > 0:04:34- Relax.- OK. - No-one's going to hurt you.
0:04:34 > 0:04:36Yeah.
0:04:43 > 0:04:47- You're halfway. You've got six minutes left, Maria.- OK. Thank you.
0:05:07 > 0:05:09You've only got a minute.
0:05:14 > 0:05:18You've got 20 seconds. That's got to go on a plate, Maria.
0:05:21 > 0:05:26- Your time's up. You can breathe again now.- OK.
0:05:28 > 0:05:31- How was that, Maria? - Yeah, it was good. A bit nervous.
0:05:31 > 0:05:35- A bit nervous? - Yes. A lot.
0:05:35 > 0:05:38Forgot to breathe for a second.
0:05:38 > 0:05:40So, gnocchi. It's been a while since you made it?
0:05:40 > 0:05:42Yes, it was a while.
0:05:42 > 0:05:44Um, it's not the tidiest gnocchi,
0:05:44 > 0:05:48but, you know, you've crisped it up in the pan,
0:05:48 > 0:05:50and you've even put blue cheese through the mix.
0:05:57 > 0:06:00Your gnocchi with the blue cheese inside them are really nice.
0:06:00 > 0:06:03They're light enough, and they've got flavour,
0:06:03 > 0:06:07and a blue-cheese tang. Maybe a touch too much blue cheese,
0:06:07 > 0:06:10being in the gnocchi and as part of the sauce,
0:06:10 > 0:06:12- and I don't think we need the butter.- OK.
0:06:12 > 0:06:15I like the gnocchi. I like the fact you've pan-fried it,
0:06:15 > 0:06:19and with the basil and the blue cheese inside, it's lovely.
0:06:19 > 0:06:23It's melted in there. I think, had you controlled your nerves
0:06:23 > 0:06:25and moved like your backside was on fire,
0:06:25 > 0:06:29- you could've done a lot more to make it look more presentable.- Yeah. OK.
0:06:29 > 0:06:32- Maria, thank you very much. - Thank you.- Off you go.
0:06:36 > 0:06:39She looked so scared. What did you do to her?
0:06:39 > 0:06:42- Nothing. I just looked at her. - That would explain it.
0:06:47 > 0:06:50I feel good. I think again, too nervous.
0:06:50 > 0:06:53I feel much better, definitely, after this dish.
0:06:54 > 0:06:58So, yeah, I'm proud of myself, definitely.
0:07:00 > 0:07:0427-year-old Liam is a sous-chef at an award-winning restaurant
0:07:04 > 0:07:06in Wales.
0:07:08 > 0:07:12His sardine dish was let down by a huge cheese-and-potato cake.
0:07:12 > 0:07:15'I need to impress Monica today.'
0:07:15 > 0:07:18Not "want to". I need to do it, after the first round.
0:07:20 > 0:07:24Liam, what we want you to do is make us potato gnocchi.
0:07:24 > 0:07:27- I'll give it a go. - Off you go.
0:07:51 > 0:07:54Three minutes gone, Liam. Nine minutes left.
0:07:55 > 0:07:58- You look very focussed. - I try.
0:08:21 > 0:08:25You've got 90 seconds. It doesn't look like you need it.
0:08:25 > 0:08:28- Finished? - Finished.
0:08:30 > 0:08:34Liam, you seemed pretty comfortable with what you were doing.
0:08:34 > 0:08:37- Yeah, it was OK.- You've obviously made gnocchi before.
0:08:37 > 0:08:42You've used the tomatoes and the basil as a garnish,
0:08:42 > 0:08:45but, er, I think you had so much time up your sleeve,
0:08:45 > 0:08:47I'm sure you could've done this gnocchi a bit more credit
0:08:47 > 0:08:50than just putting it on the plate like this.
0:08:58 > 0:09:00That's lovely gnocchi!
0:09:00 > 0:09:03Really light, crispy finish.
0:09:03 > 0:09:07OK, I get the tang of basil and a little bit of sweet tomato.
0:09:07 > 0:09:10Where's my sauce? Where's my sauce, chef?
0:09:10 > 0:09:13Come on! Go the extra mile.
0:09:13 > 0:09:16Liam, look - if you want to progress in this competition,
0:09:16 > 0:09:20you know, you need to stand out for the right reasons.
0:09:20 > 0:09:23Yes, you can make a gnocchi, but it's got to be a plate of gnocchi
0:09:23 > 0:09:26that's going to wow this guy sitting out front.
0:09:26 > 0:09:30- You got to step up and meet the challenge head-on, every time.- Yeah.
0:09:30 > 0:09:33- Liam, thank you very much. - Thank you.- Off you go, chef.
0:09:37 > 0:09:39Come on, Liam!
0:09:41 > 0:09:44I'd say that they seemed a lot more impressed this round,
0:09:44 > 0:09:46so it was a lot better than the first one.
0:09:46 > 0:09:49I relaxed a bit more. Didn't mess around.
0:09:49 > 0:09:51But, yeah, I'm happy.
0:09:57 > 0:10:01Pastry chef Sean works for an events catering company.
0:10:01 > 0:10:04His dessert in the last round was well presented,
0:10:04 > 0:10:08but his thyme-infused panna cotta was too firm.
0:10:10 > 0:10:13The next test, without a doubt I can... I'll make it work.
0:10:15 > 0:10:18What we'd like you to do is make us potato gnocchi.
0:10:18 > 0:10:21That's good. I've never made gnocchi before, but...
0:10:21 > 0:10:24- You've never made gnocchi before? - No.
0:10:24 > 0:10:26It's one of those things that never really came up to me.
0:10:26 > 0:10:2912 minutes, my friend. You ready?
0:10:29 > 0:10:32- Yeah. - Right. Let's go.
0:10:52 > 0:10:56You're halfway, Sean. Six minutes left.
0:11:11 > 0:11:14You've got three minutes left, if you need 'em, Sean.
0:11:24 > 0:11:28- All done? - Yes. Stressful, and, er...
0:11:36 > 0:11:39You're a pastry chef.
0:11:39 > 0:11:43You know you should never overwork anything with flour, yes?
0:11:43 > 0:11:46The worry I have is, there was so much flour in there,
0:11:46 > 0:11:50that's probably all we're going to taste.
0:11:50 > 0:11:53That's, er... That's a rough old plate there, Sean, isn't it?
0:11:53 > 0:11:58Look at it. Mate, I don't think I'd accept that in a canteen.
0:12:00 > 0:12:02No. They're really heavy.
0:12:09 > 0:12:12They're... They're... Ooh!
0:12:21 > 0:12:23Try it!
0:12:34 > 0:12:37Mate, that's a write-off. I wouldn't accept that.
0:12:37 > 0:12:39I'm not sure you would, either.
0:12:41 > 0:12:43Off you go.
0:12:53 > 0:12:55That was really terrible. Horrible.
0:12:55 > 0:12:58What a disaster!
0:13:02 > 0:13:05'I just went blank, absolutely blank.'
0:13:08 > 0:13:11Absolutely terrible.
0:13:14 > 0:13:17Last up is 23-year-old Daniel,
0:13:17 > 0:13:20who lives and works in the Scottish Borders.
0:13:21 > 0:13:26Gregg and Monica enjoyed the flavours of his sardine dish,
0:13:26 > 0:13:28but not the presentation.
0:13:28 > 0:13:31It's key that I progress through each round,
0:13:31 > 0:13:34and hopefully I'll walk in with an open mind
0:13:34 > 0:13:37and I'll see what's in front of me and I'll go for it.
0:13:38 > 0:13:42- What we want you to do is to make potato gnocchi.- All right.
0:13:42 > 0:13:44Off you go.
0:14:05 > 0:14:09You're halfway, chef. You got six minutes left.
0:14:22 > 0:14:25Time's up. Just put it on. Put it on, put it on, put it on! Stop.
0:14:27 > 0:14:30HE SIGHS
0:14:33 > 0:14:36I think the idea of the melted goat's cheese
0:14:36 > 0:14:41as the centre of a sundial where bits of gnocchi come out are great,
0:14:41 > 0:14:43but there's nowhere near enough gnocchi to complete it.
0:14:52 > 0:14:56You've got light, soft little basil-tanged gnocchi,
0:14:56 > 0:14:59and I really like them. I also love the idea
0:14:59 > 0:15:04of the goat's cheese and the tomato. It's salty, tangy, sweet...
0:15:04 > 0:15:07But you got to give yourself enough time and work fast enough
0:15:07 > 0:15:09to finish a plate.
0:15:09 > 0:15:12Daniel, I like your gnocchi, but it needs more love.
0:15:12 > 0:15:15It needs a chef that gives a damn
0:15:15 > 0:15:18at how it's being served to the people out front. OK?
0:15:18 > 0:15:22Do yourself some justice, and put something on the plate
0:15:22 > 0:15:26- that you'd be proud to eat yourself. - That's what I should have done.
0:15:26 > 0:15:29Daniel, thank you. Off you go.
0:15:37 > 0:15:39He's a young chef,
0:15:39 > 0:15:42but he's got some good touches. He's got some nice ideas.
0:15:45 > 0:15:47Rushed it at the end.
0:15:47 > 0:15:49HE SIGHS
0:15:49 > 0:15:51That's it.
0:15:51 > 0:15:54HE LAUGHS
0:15:57 > 0:16:01We've now found out quite a bit about these chefs.
0:16:01 > 0:16:05I've seen some good work. I've tasted some good stuff.
0:16:05 > 0:16:07They're now going to do the classics with Michel,
0:16:07 > 0:16:09and I hope the couple that I do like
0:16:09 > 0:16:13will be the ones that shine when they cook for Michel.
0:16:24 > 0:16:28For my classic recipe I am cooking un filet de St-Pierre
0:16:28 > 0:16:31artichokes barigoule - a fillet of John Dory,
0:16:31 > 0:16:33pan-seared, with artichokes barigoule.
0:16:33 > 0:16:36Artichokes barigoule are a classic way of preparing
0:16:36 > 0:16:40the small baby artichokes in Provence.
0:16:41 > 0:16:43First job, to fillet the John Dory.
0:16:44 > 0:16:47Just run the knife along the backbone.
0:16:47 > 0:16:51Follow it very closely, making sure not to leave any flesh on the bone.
0:16:51 > 0:16:54If you fillet the John Dory properly,
0:16:54 > 0:16:57there shouldn't be any small bones to remove.
0:16:57 > 0:17:02Just score the skin slightly, which will help keep it flat,
0:17:02 > 0:17:05stop the fish from curling up.
0:17:05 > 0:17:08So, the fillet now I can put aside.
0:17:08 > 0:17:12Next we need to prepare all the garnish for the artichokes barigoule.
0:17:12 > 0:17:15Some lovely diced carrot,
0:17:15 > 0:17:17a little bit of fennel,
0:17:17 > 0:17:21a bit of onion, and it's just these wonderful flavours
0:17:21 > 0:17:24that make the dish.
0:17:27 > 0:17:30A little bit of ham. This is going to give a depth
0:17:30 > 0:17:32and a little bit of saltiness
0:17:32 > 0:17:36to enhance the flavour of the artichoke.
0:17:36 > 0:17:39Next, these beautiful little artichokes
0:17:39 > 0:17:42need to be prepared with care.
0:17:42 > 0:17:46It's important to take off all the dark-green leaves,
0:17:46 > 0:17:49that are inedible,
0:17:49 > 0:17:53very hard and bitter, and need to come off.
0:17:54 > 0:17:58Hence this choke here is really not good to eat.
0:18:03 > 0:18:07Rub it in a little bit of lemon juice, so it keeps it nice and white,
0:18:07 > 0:18:10stops it from oxidising.
0:18:10 > 0:18:13We're going to sear these in a little bit of olive oil.
0:18:16 > 0:18:18And then we add our garnish.
0:18:22 > 0:18:25With a little bit of rosemary... That's just going to infuse.
0:18:25 > 0:18:28Thyme leaves...
0:18:28 > 0:18:30and white wine.
0:18:31 > 0:18:33This is a wonderful recipe from Provence.
0:18:33 > 0:18:37Its origins lie in the hills above Nice.
0:18:37 > 0:18:41It's the kind of dish that you would find in every restaurant,
0:18:41 > 0:18:43especially in summer time.
0:18:43 > 0:18:49Little cartouche on top, which helps keep that steam in there,
0:18:49 > 0:18:52and cook the artichokes very gently.
0:19:00 > 0:19:03Mmm! That is beautiful.
0:19:03 > 0:19:05Lovely crisp skin, golden colour.
0:19:06 > 0:19:09That is absolutely magical.
0:19:09 > 0:19:11Mmm!
0:19:11 > 0:19:16Basil goes in at the last second, to retain its freshness.
0:19:20 > 0:19:24Delicious. All that's left to do is dress the plate.
0:19:46 > 0:19:48And there we have it - filet de St-Pierre barigoule,
0:19:48 > 0:19:54a fillet of John Dory, pan-seared, with artichokes barigoule.
0:19:54 > 0:19:56Simplicity, singing of Provence.
0:19:56 > 0:19:59This is a deceivingly challenging dish,
0:19:59 > 0:20:01quite simple on the offset,
0:20:01 > 0:20:05but there's a lot of process that the chefs will have to get right.
0:20:18 > 0:20:20You've had a chance to cook for Monica.
0:20:20 > 0:20:23You're now cooking for me.
0:20:24 > 0:20:29For my classic recipe, I want you to cook a St-Pierre roti,
0:20:29 > 0:20:31et artichokes a la barigoule,
0:20:31 > 0:20:35a great French classic dish.
0:20:35 > 0:20:38You have got one hour to cook this dish.
0:20:40 > 0:20:43If you want this, nail it. Simple as that.
0:20:44 > 0:20:47Off you go.
0:21:03 > 0:21:05'I think my approach is much better than last time.'
0:21:05 > 0:21:09I feel much more confident, and I feel really good about it today,
0:21:09 > 0:21:11so hopefully it'll stay this way.
0:21:19 > 0:21:23- Hello, Maria.- Hello. - Are you classically trained?
0:21:23 > 0:21:25Yes. I was at college for four years.
0:21:25 > 0:21:27- This recipe, do you understand it? - Yes, I do.
0:21:27 > 0:21:30I have cooked before barigoule flavours,
0:21:30 > 0:21:32- so yes, I understand the recipe. - Why MasterChef?
0:21:32 > 0:21:36- Why put yourself through this?- I can do the best dishes in my kitchen,
0:21:36 > 0:21:38but can I do the same, the best dishes,
0:21:38 > 0:21:41for you or Monica or Gregg?
0:21:41 > 0:21:45- How did it go with Monica? - Well, it didn't go that bad!- Yeah?
0:21:45 > 0:21:48- She didn't give you the look? - I think she did at some point.
0:21:48 > 0:21:50Oh, well, today fresh start.
0:21:50 > 0:21:53Hopefully I can just do my best
0:21:53 > 0:21:57- and just show that I deserved a place in here.- Good!
0:22:00 > 0:22:03Maria has got classical training,
0:22:03 > 0:22:05and she has worked her way through college.
0:22:06 > 0:22:09She understands this recipe. She's done it before.
0:22:09 > 0:22:12She understand the flavours, she says.
0:22:13 > 0:22:17So, yeah, I've got very, very high hopes for Maria.
0:22:21 > 0:22:2415 minutes gone...already.
0:22:30 > 0:22:33'Cooking for Michel is quite a daunting task.'
0:22:36 > 0:22:39The skills test was...terrible.
0:22:40 > 0:22:44So, you know, it doesn't really show that I can cook,
0:22:44 > 0:22:47so today I have loads and loads to prove.
0:22:54 > 0:22:56- Hello, Sean. - Hiya.- How are you?
0:22:56 > 0:22:59- I'm all right.- Yeah? You looked a little bit nervous.
0:22:59 > 0:23:02I am a little bit, yeah. I don't really have much classical training.
0:23:02 > 0:23:04- No? - I am a pastry chef by trade.
0:23:04 > 0:23:08Whoo! So, yes, this is going to be a bit of a test for you.
0:23:08 > 0:23:11- I noticed you were struggling with the John Dory, to fillet it.- Yeah.
0:23:11 > 0:23:16- I've never come across John Dory before.- What about the barigoule?
0:23:16 > 0:23:19- I think I've heard of it before. - Mm-hm?
0:23:19 > 0:23:22- I'm just going to cook with my heart.- Your love is pastry.
0:23:22 > 0:23:25- Yes.- So I'm going to expect a beautiful finished plate.
0:23:25 > 0:23:29You will get it, yeah. That's my strong point, making it look good.
0:23:29 > 0:23:31- Get cracking! - Cheers. Thank you.
0:23:37 > 0:23:41Sean has got skills, obviously, cos he's turned artichokes before,
0:23:41 > 0:23:43but he is struggling with the fish.
0:23:43 > 0:23:47I am expecting a beautiful plate of food.
0:23:47 > 0:23:50Presentation is vital, and as a pastry chef,
0:23:50 > 0:23:53he should understand that.
0:23:55 > 0:23:5730 minutes gone. That's halfway, guys, yeah?
0:24:08 > 0:24:11'Working in the restaurants that I have
0:24:11 > 0:24:14'has prepared me today for working in front of Michel.'
0:24:14 > 0:24:16Monica's comments have definitely inspired me
0:24:16 > 0:24:19to think about things more.
0:24:19 > 0:24:21I mean, she gives hints to what Michel wants,
0:24:21 > 0:24:25so it makes me think more about what I should be delivering.
0:24:33 > 0:24:36- Hi, Liam. Have you come across this recipe before?- Never.
0:24:36 > 0:24:38Never been classical trained at all,
0:24:38 > 0:24:41so it'll be my interpretation of the dish.
0:24:41 > 0:24:43- So, what is your background? - Basically I worked in pubs.
0:24:43 > 0:24:47By the age of 20 I'd moved up to London, did three years in London,
0:24:47 > 0:24:50and then I travelled to Australia for a year, moved back to Wales,
0:24:50 > 0:24:52and work in a gastropub now.
0:24:52 > 0:24:55- So, college, obviously. - No college.
0:24:55 > 0:24:59- Oh, wow!- I did some kind of fine dining in London...
0:24:59 > 0:25:01- Yeah?- ..a couple of Michelin-starred restaurants.
0:25:01 > 0:25:05Ah! A couple of Michelin-starred restaurants. Right.
0:25:05 > 0:25:07I was going to say. Gosh!
0:25:07 > 0:25:11Regardless of the fact that you haven't got classical background,
0:25:11 > 0:25:13- how far do you think you can go? - Don't enter a competition
0:25:13 > 0:25:17- not to win it, do you? - That's the spirit. Absolutely right.
0:25:20 > 0:25:23Liam has never come across this recipe before,
0:25:23 > 0:25:25and he hasn't got any classical training.
0:25:25 > 0:25:30Ooh, this is going to be difficult for him, very difficult.
0:25:30 > 0:25:34He's boiled the artichokes. Hasn't prepared them very well, either,
0:25:34 > 0:25:36left a lot of the outer leaves.
0:25:36 > 0:25:38Just hope he picks them off before he serves them to me,
0:25:38 > 0:25:41because I'm not going to eat them.
0:25:43 > 0:25:4515 minutes left.
0:25:45 > 0:25:49Bring it all together now. 15 to go.
0:25:56 > 0:25:59'There was one French guy who taught me a lot about French cooking.
0:25:59 > 0:26:02'He gave me the chance to develop my skills.'
0:26:02 > 0:26:05Without him, I probably wouldn't be where I am today,
0:26:05 > 0:26:08so it's going to put a smile back on his face
0:26:08 > 0:26:11if I can do him justice as well today.
0:26:13 > 0:26:16- All right, Daniel? - Hi, chef.
0:26:16 > 0:26:20- So, what is your background, exactly? - I worked in a pub for 18 months,
0:26:20 > 0:26:24then in a hotel for three years with a French chef who taught me a lot.
0:26:24 > 0:26:27- Has he got a name?- Jerome Cognier. He's worked for Michel Trama.
0:26:27 > 0:26:30- Ooh! My word, I know that name. - He's a good guy.
0:26:30 > 0:26:33He showed me a lot of stuff and gave me confidence.
0:26:33 > 0:26:37- So, where are you working now? - I'm not. This is the problem.
0:26:37 > 0:26:41- You're not working?- I was, but I left my job to come here.
0:26:41 > 0:26:44- You... Good Lord!- I'm young enough. I can get another job.
0:26:44 > 0:26:46I wanted to come here and prove myself.
0:26:46 > 0:26:50- You've got ambition, haven't you? - Hopefully it shows on my plate.
0:26:50 > 0:26:53- Good! I like what I'm hearing from you, Daniel.- Thank you.
0:26:56 > 0:27:00Daniel is a young chef, only 23, but full of enthusiasm.
0:27:01 > 0:27:03He doesn't seem too fazed by the ingredients,
0:27:03 > 0:27:06so I think we're going to get a good plate of food from Daniel.
0:27:11 > 0:27:13An interesting brigade of chefs today,
0:27:13 > 0:27:16some with experience, some with classical training.
0:27:16 > 0:27:19It'll be interesting to see what they come up with.
0:27:22 > 0:27:26OK, five minutes. Five minutes to go, chefs.
0:27:38 > 0:27:4160 seconds. Come on.
0:27:57 > 0:28:00That's it! Over.
0:28:07 > 0:28:12I asked you to cook a St-Pierre et artichokes barigoule.
0:28:12 > 0:28:15The John Dory should be seasoned and cooked to perfection,
0:28:15 > 0:28:18the artichokes sweet and tender,
0:28:18 > 0:28:21without any choke and without any outer leaves.
0:28:21 > 0:28:25This is a simple dish, but it requires elegance
0:28:25 > 0:28:27when it comes to presentation.
0:28:29 > 0:28:31Sean, you're first.
0:28:43 > 0:28:48You said you were a pastry chef and you were going to present a really elegant plate of food.
0:28:50 > 0:28:52You have. I do like this.
0:29:03 > 0:29:06You haven't got much experience in filleting fish,
0:29:06 > 0:29:11but you've cooked the John Dory really well.
0:29:11 > 0:29:15The little artichokes are beautifully prepared.
0:29:15 > 0:29:20The chopped-up garnish of carrot and fennel is not quite fine enough.
0:29:20 > 0:29:22I would've liked it smaller, finer.
0:29:23 > 0:29:26The only thing for me that's missing on this plate
0:29:26 > 0:29:30is the cooking liquid of the artichokes.
0:29:30 > 0:29:32I noticed when you were plating up,
0:29:32 > 0:29:36you drained all the wonderful cooking juices.
0:29:36 > 0:29:39That's the flavour. That's the essence of this dish.
0:29:39 > 0:29:42And you've left that on the J-cloth.
0:29:44 > 0:29:47That's the only thing.
0:29:48 > 0:29:52You've done a really good job.
0:29:52 > 0:29:55- I'm quite proud, actually. - You should be, Sean, I tell you.
0:29:55 > 0:29:57Well cooked fish, everything seasoned well.
0:29:57 > 0:30:01Looks very elegant. It's just missing probably the most important part.
0:30:01 > 0:30:03- The sauce. - Exactly.
0:30:06 > 0:30:09Thank you, Sean.
0:30:14 > 0:30:16'Absolutely blown away.'
0:30:16 > 0:30:20It was better than I expected, and I feel amazing.
0:30:20 > 0:30:24Wow! To get comments from Michel like that is unbelievable.
0:30:24 > 0:30:27Daniel, let's see your John Dory.
0:30:40 > 0:30:44Daniel, a certain style to this that I like.
0:30:44 > 0:30:48It's not exactly artichokes barigoule as I would envisage it,
0:30:48 > 0:30:52but good effort. I do like the colour on the fish.
0:31:02 > 0:31:06The fish is well seasoned, lovely and golden and crispy,
0:31:06 > 0:31:10which adds texture. The artichokes are very well prepared,
0:31:10 > 0:31:12and just lacking in seasoning.
0:31:12 > 0:31:15The actual barigoule mix,
0:31:15 > 0:31:19which is the carrot and fennel and the ham there, is dry.
0:31:19 > 0:31:23There's no cooking liquor. OK.
0:31:23 > 0:31:25There are a few little errors,
0:31:25 > 0:31:28but I think we're going in the right direction.
0:31:28 > 0:31:30Thank you, Daniel.
0:31:39 > 0:31:41Better than I expected, so... No, it was good.
0:31:41 > 0:31:44He was happy. Well, I think he's happy, anyway.
0:31:44 > 0:31:48It's a move in the right direction, so I feel happier now,
0:31:48 > 0:31:51that he's given me some confidence to go into the next round.
0:32:05 > 0:32:07Liam, it's a little bit crowded.
0:32:07 > 0:32:10You've piled everything on top of each other there.
0:32:10 > 0:32:12I like to see more of the white of the plate.
0:32:12 > 0:32:14It makes the food more appetising.
0:32:28 > 0:32:32Mmm... The fish is well seasoned,
0:32:32 > 0:32:36and ever so, ever so slightly overcooked,
0:32:36 > 0:32:39but ever so slightly.
0:32:39 > 0:32:45The artichokes you boiled first and then fried them, which is wrong.
0:32:45 > 0:32:48You've left some of the outer leaves there.
0:32:48 > 0:32:52They're just about edible, just about.
0:32:52 > 0:32:54It's borderline, it really is.
0:32:55 > 0:32:59You've turned the potatoes really small, but they're well cooked.
0:32:59 > 0:33:02You've even turned the carrots, actually, really well.
0:33:02 > 0:33:05Er, no liquor. No cooking liquor there,
0:33:05 > 0:33:09- so this whole dish is a bit dry. - Er, I've never done it before,
0:33:09 > 0:33:12so it was always going to be my own interpretation of the dish,
0:33:12 > 0:33:16- but now I know. - Good. So we're learning. Excellent.
0:33:16 > 0:33:18- Thank you, Liam. - Thank you.
0:33:26 > 0:33:28'I feel OK about it.'
0:33:28 > 0:33:31For a dish that I've never, ever cooked before,
0:33:31 > 0:33:33I was happy, the way that it looked.
0:33:33 > 0:33:36Just...me and Michel don't have the same views
0:33:36 > 0:33:38on how everything was going to be plated.
0:33:38 > 0:33:40Then, we're two different chefs.
0:33:42 > 0:33:45Maria, let's see your John Dory.
0:33:58 > 0:34:01- Maria!- Yes? - You've given me lots of liquid,
0:34:01 > 0:34:05lots of sauce. Possibly too much.
0:34:05 > 0:34:08The fish has got little black specks on it.
0:34:08 > 0:34:12It's not as visually striking as it could be,
0:34:12 > 0:34:15or should be.
0:34:20 > 0:34:23The fish is well cooked, well seasoned,
0:34:23 > 0:34:26- but the skin could've been a bit crispier.- OK.
0:34:26 > 0:34:30- You used the bones of the fish to make a fish stock...- Yes.
0:34:30 > 0:34:32..which is not part of the recipe.
0:34:32 > 0:34:34However, you are the only chef here today
0:34:34 > 0:34:37that's actually given me a bit of a sauce.
0:34:37 > 0:34:38SHE LAUGHS
0:34:38 > 0:34:41But all the fish stock and the juices of the artichoke
0:34:41 > 0:34:45are lacking in a squeeze of lemon juice, a dash of white wine,
0:34:45 > 0:34:49and seasoning. Good! Thank you, Maria.
0:34:57 > 0:35:01I think I'm proud of what I put up in front of Michel Roux.
0:35:01 > 0:35:03I know there was little mistakes there,
0:35:03 > 0:35:06but I hope I showed him enough skill,
0:35:06 > 0:35:09- but I don't know what he's thinking. - SHE LAUGHS
0:35:15 > 0:35:21Now you have to cook your own interpretation of a classic recipe.
0:35:21 > 0:35:23One of you will be leaving.
0:35:23 > 0:35:27This really is your last chance.
0:35:28 > 0:35:32One hour to impress me! Off you go.
0:35:39 > 0:35:46They didn't seem to grasp the spirit of the artichokes barigoule.
0:35:48 > 0:35:52But I can see four chefs, four chefs that really want to prove themselves,
0:35:52 > 0:35:56and still have one more chance. Hmm!
0:36:03 > 0:36:06I don't know about Maria. I can see some skills there,
0:36:06 > 0:36:08but I need to see more.
0:36:08 > 0:36:11She still has a lot to prove.
0:36:14 > 0:36:17I would love Michel Roux to compliment my dish...
0:36:21 > 0:36:24- ..and I...I think he will. - SHE LAUGHS
0:36:33 > 0:36:35Right, Maria. What's your classic recipe?
0:36:35 > 0:36:38I am going to do roast pigeon with a stuffed leg with black pudding.
0:36:38 > 0:36:40- Mmm! - Pearl barley,
0:36:40 > 0:36:45and tarragon jus with some fresh, new-season turnips.
0:36:45 > 0:36:48Lot of work there. Love the idea of pearl barley.
0:36:48 > 0:36:51- That's your Scottish influence. - Yes, it is.- Fantastic.
0:36:51 > 0:36:54- From Polish person. - SHE LAUGHS
0:36:54 > 0:36:57Yeah! What made you come to Britain?
0:36:57 > 0:36:59Actually, my husband brought me over to Scotland.
0:36:59 > 0:37:04- Scotland's beautiful.- It is. - They have such wonderful ingredients.
0:37:04 > 0:37:06There are, because we've got so much rain. That's why.
0:37:06 > 0:37:09- Yes. A bit too much rain. - Sometimes.
0:37:09 > 0:37:13- Maria, I love your attitude. Fantastic.- OK. Thank you.
0:37:19 > 0:37:23Maria has got her work cut out, taking a wood pigeon, roasting it,
0:37:23 > 0:37:28stuffing the leg with chicken mousse and black pudding.
0:37:29 > 0:37:32Lovely, strong, robust flavours.
0:37:34 > 0:37:37In my round, Maria's dish was lacking in flavour.
0:37:37 > 0:37:41It wasn't robust enough.
0:37:42 > 0:37:45With this wood-pigeon dish, it might be the complete opposite.
0:37:45 > 0:37:48It might be too strong a flavours.
0:37:48 > 0:37:50Just hope she gets it right.
0:37:52 > 0:37:5520 minutes gone already.
0:37:59 > 0:38:02Liam's not classically trained, and it really showed
0:38:02 > 0:38:05on that artichokes barigoule.
0:38:05 > 0:38:08I just hope that his interpretation of a classic
0:38:08 > 0:38:11shines through for the right reasons.
0:38:15 > 0:38:17I'm confident I can deliver.
0:38:17 > 0:38:21It'd be amazing to receive any compliment off Michel Roux.
0:38:21 > 0:38:24This dish will be a nicely balanced dish.
0:38:29 > 0:38:32- Liam, what's your classic recipe? - I'm going to do pork and apple,
0:38:32 > 0:38:36so I'm going to do pork fillet wrapped in Parma ham.
0:38:36 > 0:38:38I'll do some carrot puree, some baby carrots,
0:38:38 > 0:38:41some apple beignets and a fondant potato.
0:38:41 > 0:38:44- Why this particular recipe? - Kind of a bit of a failsafe,
0:38:44 > 0:38:46because I'm really comfortable with it.
0:38:46 > 0:38:50- I just don't want to try too much... - Yeah.- ..yet not succeed.
0:38:50 > 0:38:53And you're making little beignets, you said, with it?
0:38:53 > 0:38:55Yeah. Apple compote. Going to chill it down.
0:38:55 > 0:38:58Going to roll them into beignets and deep fry,
0:38:58 > 0:39:01- so they'll be slightly warm, as well.- Oh, lovely. Great.
0:39:01 > 0:39:04I can't wait to taste that. I think it's an all-round favourite.
0:39:04 > 0:39:07You can't go wrong with pork and apple - at least I hope not.
0:39:07 > 0:39:09Let's see. Don't want to be the first, do I?
0:39:09 > 0:39:11HE LAUGHS
0:39:14 > 0:39:17Liam is cooking a fillet of pork wrapped in Parma ham,
0:39:17 > 0:39:21and serving cider-cream sauce and apple beignets.
0:39:21 > 0:39:24All of that I think sounds delicious!
0:39:27 > 0:39:30Sounding possibly a little bit too safe,
0:39:30 > 0:39:33but he says it's a tried-and-tested recipe,
0:39:33 > 0:39:35one that he's very confident in.
0:39:42 > 0:39:4430 minutes gone. Halfway.
0:39:52 > 0:39:55I like Daniel. He's a young chef with gumption.
0:39:55 > 0:39:57He really does want this.
0:40:00 > 0:40:03I want to see that determination that Daniel's got
0:40:03 > 0:40:06translated onto the plate.
0:40:11 > 0:40:16I think the dish definitely reflects me as a whole.
0:40:16 > 0:40:20It's classical cooking with a bit of fun technique in there.
0:40:20 > 0:40:24'It's scary cooking for Michel, but at the same time it's exciting.'
0:40:24 > 0:40:29I want to leave the kitchen today making sure I've left the best impression possible.
0:40:35 > 0:40:38- Daniel, what are you cooking? - Er, saddle of lamb,
0:40:38 > 0:40:41some dauphinois potatoes, wild garlic, pea puree, some fresh peas,
0:40:41 > 0:40:44- and a nice sauce to go with it. - Roasting the saddle?
0:40:44 > 0:40:47I'm going to pan-roast it, finish it off in the oven.
0:40:47 > 0:40:49- This means a lot to you. - A hell of a lot.
0:40:49 > 0:40:52I want to be one of the best, and I won't stop till I get that.
0:40:52 > 0:40:54- Got to think bigger. - Yeah. Brilliant.
0:40:54 > 0:40:57Daniel, in England it's bangers and mash.
0:40:57 > 0:41:00In France, it's roast lamb and gratin dauphinois.
0:41:00 > 0:41:04- You can't get much more traditional and classic than that.- Yep.
0:41:04 > 0:41:06I'm really looking forward to this garlicky piece of lamb.
0:41:09 > 0:41:13Daniel is cooking a saddle of lamb flavoured with garlic,
0:41:13 > 0:41:17and he's opened up the saddle and put basil leaves and chopped garlic,
0:41:17 > 0:41:20and then rolled it in crepinette, in caul fat,
0:41:20 > 0:41:22to roast it the traditional way in the oven.
0:41:22 > 0:41:25He's serving it with a gratin dauphinois,
0:41:25 > 0:41:28flavoured again with more garlic.
0:41:29 > 0:41:32He's also got garlic leaf, as well,
0:41:32 > 0:41:35wild garlic, which is adding more pungency to this dish.
0:41:37 > 0:41:40Just hope he hasn't overdone it on the garlic,
0:41:40 > 0:41:43because it could overpower this lovely delicate lamb.
0:41:48 > 0:41:52Twenty minutes, chefs. Twenty minutes to go.
0:42:01 > 0:42:05Sean cooked his fish really well, and it was well seasoned,
0:42:05 > 0:42:07and he delivered a beautiful plate of food,
0:42:07 > 0:42:10but there was no sauce. It was so dry!
0:42:16 > 0:42:20I have proved to Michel that I can cook and my flavours are great.
0:42:23 > 0:42:25I don't know what to make of Sean.
0:42:27 > 0:42:30My next dish is going to blow him away,
0:42:30 > 0:42:32and I don't think he has any doubts about me.
0:42:43 > 0:42:45Sean, what classic recipe are you cooking?
0:42:45 > 0:42:49- I'm cooking a steak au poivre and sauce.- Steak au poivre?
0:42:49 > 0:42:52- Exactly.- That really is a great French classic.
0:42:52 > 0:42:56- But incredibly simple. - It is. It is simple,
0:42:56 > 0:42:58but I can make it look really beautiful,
0:42:58 > 0:43:00and taste... It's all about taste, anyway.
0:43:00 > 0:43:03So, where do you see yourself in five years' time, Sean?
0:43:03 > 0:43:07I will be opening the first Michelin-starred cafe.
0:43:07 > 0:43:10- "I will"? - I will, yeah.
0:43:10 > 0:43:12- Where do you see this cafe opening? - In Poland.
0:43:12 > 0:43:15- In Poland! - Yes.
0:43:15 > 0:43:18My fiancee's Polish. We'll be married soon, I hope.
0:43:18 > 0:43:21You said to me that you considered yourself more of a pastry chef.
0:43:21 > 0:43:24Why are you not showcasing a pastry or a dessert now?
0:43:24 > 0:43:28- I don't really want to be looked at as only a pastry chef.- Mm-hm.
0:43:28 > 0:43:32I want to show people I can cook, so I've taken the challenge on.
0:43:32 > 0:43:34- Not foolish? - No. To challenge myself.
0:43:34 > 0:43:37- Thank you, Sean. - No problem.
0:43:40 > 0:43:45Steak au poivre? Steak, brandy sauce, flavoured with peppercorns.
0:43:45 > 0:43:47There's nothing much to it.
0:43:48 > 0:43:51I just hope that his mashed potato that goes with it
0:43:51 > 0:43:53and his little vegetables are cooked perfectly,
0:43:53 > 0:43:56because there's no place to hide.
0:44:01 > 0:44:05Three minutes! Three minutes, guys. Come on!
0:44:07 > 0:44:11I think our chefs have realised that, after the last round,
0:44:11 > 0:44:13they have definitely got to pull their socks up.
0:44:13 > 0:44:16They have got a point to prove.
0:44:18 > 0:44:2160 seconds. Come on.
0:44:35 > 0:44:38Time's up.
0:44:43 > 0:44:47Liam's classic dish is pork and apple,
0:44:47 > 0:44:50pork fillet wrapped in Parma ham,
0:44:50 > 0:44:52apple-compote beignets,
0:44:52 > 0:44:55potato fondant, baby carrots,
0:44:55 > 0:45:00carrot puree, and a creamy cider-and-chive sauce.
0:45:00 > 0:45:03First off, presentation... It's beautiful.
0:45:03 > 0:45:05Really, really nice.
0:45:05 > 0:45:10Very vibrant colours, and bright orange, bright green.
0:45:10 > 0:45:14Nothing on that plate is there that shouldn't be there. Really nice.
0:45:14 > 0:45:16I really do like it.
0:45:24 > 0:45:28Lovely piece of pork. Pink, moist, tender.
0:45:28 > 0:45:33Parma ham around it, nice and crisp. Lots and lots of flavour.
0:45:33 > 0:45:35Very good. Good skills.
0:45:35 > 0:45:40These little beignets, or deep-fried apple compote, are really good -
0:45:40 > 0:45:43sharp, sweet, perfect accompaniment for the pork.
0:45:44 > 0:45:48Two little things - the pomme fondant,
0:45:48 > 0:45:52and your cider-cream chive sauce, not quite seasoned enough.
0:45:52 > 0:45:55Couple of tiny things there.
0:45:55 > 0:45:57But it's a simple dish,
0:45:57 > 0:46:00yet you've made it into a complex dish,
0:46:00 > 0:46:02- and you've proved a point. - Thank you.
0:46:02 > 0:46:04Most definitely. I'm happy.
0:46:04 > 0:46:07- You happy? - Very happy.
0:46:07 > 0:46:10- What happens normally when you're happy?- I smile.
0:46:12 > 0:46:15'Amazing. He loved it.'
0:46:15 > 0:46:18I'm feeling really relieved. That was...
0:46:18 > 0:46:21In my head, how I wanted it to look, it looked better than that,
0:46:21 > 0:46:24so I'm very happy.
0:46:25 > 0:46:29Daniel's classic is saddle of lamb with basil and garlic,
0:46:29 > 0:46:32wild garlic,
0:46:32 > 0:46:35pea puree, pea shoots,
0:46:35 > 0:46:41morel mushrooms, gratin dauphinois and a basil-and-garlic sauce.
0:46:41 > 0:46:46I like the symmetry. I like the pea shoots, I like the morels.
0:46:46 > 0:46:49I like the colour. Very nice indeed.
0:46:49 > 0:46:52The one thing that is striking, though, that I can see,
0:46:52 > 0:46:55- and you know it... - Yeah, I know. It's the lamb.
0:46:55 > 0:46:58- It's the lamb. - It's undercooked.- It is undercooked.
0:46:59 > 0:47:03Most people would look at that and go, "No, thank you very much."
0:47:03 > 0:47:05- Yeah? - Yep.
0:47:10 > 0:47:12Mmm.
0:47:13 > 0:47:16You're actually not that far off. Rest it a little bit longer,
0:47:16 > 0:47:19you could've got away with it.
0:47:19 > 0:47:22Morels are lovely. They're not overcooked.
0:47:22 > 0:47:26The pea puree's lovely and silky smooth, delicious.
0:47:26 > 0:47:29You didn't give me a sauce in the first round.
0:47:29 > 0:47:32You've given me a very good sauce there.
0:47:32 > 0:47:34I will say it's just a little bit too strong in garlic.
0:47:34 > 0:47:36Garlic in the potato -
0:47:36 > 0:47:39the last thing you wanted was garlic in the sauce.
0:47:39 > 0:47:43You needed a contrast. The potato gratin is creamy
0:47:43 > 0:47:47and just melt-in-the-mouth. A really good gratin.
0:47:47 > 0:47:51It's just the lamb. Two or three more minutes in the oven,
0:47:51 > 0:47:56I'd be saying that's a damn-near-perfect dish.
0:47:58 > 0:48:00'Didn't cook the lamb enough, so...'
0:48:04 > 0:48:07Everything else he said was nice, but it's just not good enough.
0:48:10 > 0:48:14Maria has served roasted wood pigeon -
0:48:14 > 0:48:18pigeon leg stuffed with chicken mousse and black pudding,
0:48:18 > 0:48:20pearl barley flavoured with mustard,
0:48:20 > 0:48:25turnips, crispy Parma ham,
0:48:25 > 0:48:28golden-sultana and caper puree,
0:48:28 > 0:48:31and a tarragon jus.
0:48:31 > 0:48:34Maria, I like your presentation. I really do.
0:48:34 > 0:48:37I think it's very elegant and has a certain style
0:48:37 > 0:48:40and a certain class. Rich colours, as well,
0:48:40 > 0:48:43which normally translates in rich flavours.
0:48:50 > 0:48:53- The pigeon, slightly underdone. - Mm-hm.
0:48:53 > 0:48:56The breast and the leg, surprisingly, as well.
0:48:56 > 0:48:59It's, um... It's a bit wobbly in the mouth,
0:48:59 > 0:49:01and chewy, actually.
0:49:03 > 0:49:06The turnips are almost raw. They're really very crunchy.
0:49:06 > 0:49:08They're hardly cooked.
0:49:09 > 0:49:12The pearl barley, only just cooked enough, you know?
0:49:12 > 0:49:17It's... It's difficult to cook barley in that time constraint.
0:49:17 > 0:49:21Um, I do like pearl barley with game. They go so well together,
0:49:21 > 0:49:24and that addition of mustard really works.
0:49:24 > 0:49:28The caper-and-sultana puree, for me, is too strong -
0:49:28 > 0:49:33too sweet, too sharp, too contrasting for this.
0:49:34 > 0:49:36It's a mixed plate for me, Maria.
0:49:36 > 0:49:40Very mixed plate. You have put in a heck of a lot of work
0:49:40 > 0:49:42to get this plate up in an hour.
0:49:42 > 0:49:47A lot of good things, but there's stuff on there which I don't like.
0:49:49 > 0:49:53Feel quite good, to be honest with you. I know what went wrong with it.
0:49:53 > 0:49:57Er, but he still admired the hard work,
0:49:57 > 0:50:00but again, maybe I just made one too many mistakes,
0:50:00 > 0:50:03and I could be out.
0:50:05 > 0:50:08Sean has cooked steak au poivre -
0:50:08 > 0:50:13fillet steak with potato puree, baby vegetables,
0:50:13 > 0:50:15and a peppercorn sauce.
0:50:17 > 0:50:20First off, Sean, um...
0:50:20 > 0:50:23I'm a little bit disappointed with the presentation.
0:50:23 > 0:50:26Three little splodges of mashed potato,
0:50:26 > 0:50:28and what's happened to all the meat?
0:50:28 > 0:50:31You had a beautiful big chunk of fillet steak,
0:50:31 > 0:50:35the most expensive cut, and I end up with two little slivers!
0:50:35 > 0:50:37If this was your restaurant,
0:50:37 > 0:50:40your cafe,
0:50:40 > 0:50:42you'd be losing money.
0:50:42 > 0:50:44- Not good, is it? - No.
0:50:44 > 0:50:47And, to be honest, it actually doesn't look that nice, either.
0:50:58 > 0:51:03The fillet steak is medium rare. Fine.
0:51:03 > 0:51:06Your vegetables are well cooked. Cooked all the way through,
0:51:06 > 0:51:09but still got a bit of a bite to it, which is nice.
0:51:09 > 0:51:12Um, the sauce is lacking in depth of flavour.
0:51:12 > 0:51:17To make a really good pepper sauce, you pan-roast the steak,
0:51:17 > 0:51:20and use the sugars that have been stuck, that are stuck to the pan,
0:51:20 > 0:51:23to make your sauce. You barely, barely seared the steak,
0:51:23 > 0:51:27so there were hardly any sugars in the pan, hardly any flavour.
0:51:28 > 0:51:32I'm a little bit disappointed. You can probably hear that from me.
0:51:32 > 0:51:34You know.
0:51:35 > 0:51:37'Bit disappointed, actually.'
0:51:37 > 0:51:41A simple dish, when cooked, has to be perfect,
0:51:41 > 0:51:45or else you have nothing. There's nothing to hide behind,
0:51:45 > 0:51:48so I'm not sure.
0:51:48 > 0:51:52Some good food today, but there were some errors.
0:51:53 > 0:51:57Thankfully Monica will be joining me to help me make a decision,
0:51:57 > 0:51:59because one of you will be leaving us.
0:51:59 > 0:52:02Right. Off you go.
0:52:15 > 0:52:18Do you know what? Daniel's an interesting young man.
0:52:18 > 0:52:20He's only 23 years old,
0:52:20 > 0:52:23but he has got the enthusiasm of a young 23 year old
0:52:23 > 0:52:27- that I want to see in my kitchen. - He is very eager,
0:52:27 > 0:52:29very eager young guy, and there's a lot of potential in him.
0:52:29 > 0:52:32I think we agree. Daniel should go through.
0:52:32 > 0:52:34For sure.
0:52:34 > 0:52:36I've done what I've done, I haven't done my best,
0:52:36 > 0:52:39but I hope that he sees enough in me to put me through.
0:52:39 > 0:52:42But only time will tell.
0:52:42 > 0:52:45Liam - interesting character!
0:52:45 > 0:52:48Definite potential there, definitely skills.
0:52:48 > 0:52:52But he wasn't showcasing them enough to stand out for the right reasons.
0:52:52 > 0:52:55He needs to know what is going on the plate,
0:52:55 > 0:52:58and respect what he's plating up.
0:52:58 > 0:53:02Well, I can safely say that you would've been impressed
0:53:02 > 0:53:05with Liam's pork dish. It had everything there
0:53:05 > 0:53:07that you think was missing in the first round.
0:53:07 > 0:53:11If he's taken what I said on board, I'd like to see him cook again.
0:53:11 > 0:53:14It's hard to tell if I've done enough.
0:53:14 > 0:53:16I've given it the best shot to stay in the competition.
0:53:16 > 0:53:20Just whether that covers the little mistakes I made earlier on.
0:53:20 > 0:53:24That leaves us with Sean and Maria. We've got some passionate chefs,
0:53:24 > 0:53:27and they've got the skills, but...
0:53:27 > 0:53:29little bit of a let-down.
0:53:31 > 0:53:34Let me start with Sean.
0:53:35 > 0:53:38Ooh! Just the name "Sean" brings a little smile to your face
0:53:38 > 0:53:41- that I recognise. - Yes. I remember Sean clearly.
0:53:41 > 0:53:45On the first invention test, he made a dessert,
0:53:45 > 0:53:50which looked lovely. However, the panna cotta was too hard.
0:53:50 > 0:53:52It was like rubber.
0:53:52 > 0:53:57His skills test, the gnocchi, it was horrible.
0:53:57 > 0:53:59I actually had to go and spit it in the bin.
0:53:59 > 0:54:03It was not pleasant to eat at all.
0:54:03 > 0:54:08For his classic recipe, Sean chose to cook a steak au poivre,
0:54:08 > 0:54:11which I love! The one thing that shocked me
0:54:11 > 0:54:15was that he had a beautiful piece of fillet of beef.
0:54:15 > 0:54:17That wasn't what ended up on the plate.
0:54:17 > 0:54:21I ended up with two finger pieces. I mean, you can imagine,
0:54:21 > 0:54:24if that was served to Gregg, he would've gone bonkers!
0:54:24 > 0:54:26SHE LAUGHS
0:54:26 > 0:54:30I did take a risk with this dish. I hope it's paid off.
0:54:30 > 0:54:33The feeling I have in my heart is 50-50, so...
0:54:33 > 0:54:35it's going to be a tough one.
0:54:35 > 0:54:38Right. Maria. She's the only one who gave me a sauce
0:54:38 > 0:54:41for the classic test. It was a nice plate of food,
0:54:41 > 0:54:44but there was a general lacking of flavour to the whole dish.
0:54:44 > 0:54:48For her classic dish, she decided to cook wood pigeon.
0:54:48 > 0:54:50The pigeon breast itself was undercooked,
0:54:50 > 0:54:55and there was a caper-berry and sultana puree,
0:54:55 > 0:55:01which was very sharp and very sweet... Brr-rr!
0:55:01 > 0:55:04Maria, on the invention test, went a step too far.
0:55:04 > 0:55:07It wasn't a pretty dish, and it just did not make sense.
0:55:08 > 0:55:12The skills test - she made a good gnocchi flavoured with blue cheese,
0:55:12 > 0:55:15then she went on to make a sauce with blue cheese,
0:55:15 > 0:55:17- and then added butter!- She's still making the same mistakes,
0:55:17 > 0:55:20adding too much.
0:55:20 > 0:55:23I hope I will have another chance to prove to Michel, Michel Roux,
0:55:23 > 0:55:26that actually I am good enough for the competition.
0:55:27 > 0:55:31- So, who's it going to be, Monica? - It's a tough one. Sean or Maria.
0:55:34 > 0:55:37I'm not sure here. I'm really not sure.
0:55:37 > 0:55:41- There's one chef here who's making too many errors.- Boo...
0:56:08 > 0:56:11The chef that is leaving us today...
0:56:15 > 0:56:18..is Sean.
0:56:29 > 0:56:31I feel quite disappointed being the first one to leave,
0:56:31 > 0:56:33but I've learnt a lot about myself,
0:56:33 > 0:56:38so, you know, pick yourself up and carry on.
0:56:41 > 0:56:44'Great. Relieved. Happy.'
0:56:46 > 0:56:48All of the above.
0:56:51 > 0:56:55I wasn't so sure, but I deserve another chance,
0:56:55 > 0:56:59so I'm pleased that I can cook again for them.
0:56:59 > 0:57:02So it's a good feeling.
0:57:03 > 0:57:06- 'Definitely doing homework tonight!' - SHE LAUGHS
0:57:06 > 0:57:10I'm absolutely chuffed that I'm actually through next round,
0:57:10 > 0:57:12so, yeah, it's great.
0:57:17 > 0:57:20Tomorrow it's the quarterfinals.
0:57:20 > 0:57:23Six chefs must impress Michel and Monica
0:57:23 > 0:57:25with a dish of their own design.
0:57:26 > 0:57:31I expected a lot from you, and you've nailed it.
0:57:31 > 0:57:34I like what I see, and I like where you are going.
0:57:35 > 0:57:40But only four will get the chance to prove that they can cut it with the critics.
0:57:40 > 0:57:42It's an unbelievable misfire, isn't it?
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0:57:52 > 0:57:56E-mail subtitling@bbc.co.uk
0:57:56 > 0:57:56.