0:00:02 > 0:00:06The hunt for the next professional MasterChef Champion is back on.
0:00:08 > 0:00:13And these six chefs all believe they have what it takes to win the title.
0:00:16 > 0:00:19Tonight, they face two challenges set by judge Gregg Wallace
0:00:19 > 0:00:24and two of Britain's best chefs, Monica Galetti
0:00:24 > 0:00:27and Michelin starred Marcus Wareing.
0:00:30 > 0:00:33I'm going to do my best to stay in the competition as long
0:00:33 > 0:00:35as possible because it's a great honour.
0:00:37 > 0:00:39I do like to see myself as quite different.
0:00:39 > 0:00:42It's whether different is wrong or right.
0:00:44 > 0:00:47I'm expecting all these chefs to come in here,
0:00:47 > 0:00:48to put up a good fight.
0:00:48 > 0:00:50They're here because they want this title.
0:00:52 > 0:00:56I'm really excited and looking forward to this amazing journey.
0:01:05 > 0:01:09Start of the competition, good to see you two again.
0:01:09 > 0:01:12First test is the skills test and you're going to split it.
0:01:12 > 0:01:15- Three of the six are going to do your skills test...- Yup.
0:01:15 > 0:01:18..and three of them are going to do yours. What's it going to be?
0:01:18 > 0:01:20It's a very old classic dessert,
0:01:20 > 0:01:22which is floating island or ile flottante.
0:01:22 > 0:01:23So make a meringue, make a custard
0:01:23 > 0:01:26and make the meringue float on the custard.
0:01:26 > 0:01:29- I think this is going to scare them. - I think you're right.
0:01:29 > 0:01:32At some point they would have seen a poached dessert,
0:01:32 > 0:01:34they would have a made meringue.
0:01:34 > 0:01:36How long are you going to give them for this?
0:01:36 > 0:01:39- We're giving them 15 minutes.- Right.
0:01:39 > 0:01:42I'm poaching mine on sugar and water.
0:01:42 > 0:01:44The syrup makes a firmer meringue.
0:01:45 > 0:01:48The next thing I'm going to do is make my anglaise.
0:01:48 > 0:01:51I just want equal amounts of milk and cream.
0:01:54 > 0:01:55We have some vanilla.
0:02:01 > 0:02:05I have my yolks, which I need for my anglaise. I need some sugar.
0:02:06 > 0:02:09That's the quickest custard I've ever seen in my life.
0:02:09 > 0:02:11You just read my mind.
0:02:11 > 0:02:13Monica's being really clever here, Greg,
0:02:13 > 0:02:17she's just making the right amount of custard for the dish itself.
0:02:17 > 0:02:20So I'm just going to set the anglaise aside
0:02:20 > 0:02:21to cool in the ice bath.
0:02:21 > 0:02:24So next I'm going to make the meringue.
0:02:24 > 0:02:27I have the egg whites in the machine and I want to bring them
0:02:27 > 0:02:29up to a stiff peak before I add the sugar.
0:02:31 > 0:02:34Normally you quenelle it but I'm going to use these moulds.
0:02:36 > 0:02:38It's up to them what mould they choose to use.
0:02:39 > 0:02:44- That just drops in.- Wahey! I've never ever seen that.
0:02:44 > 0:02:46I'm hoping the chefs have.
0:02:46 > 0:02:49I'm just showing you another way that this can be done.
0:02:49 > 0:02:52It's also trying to find out how the chef approaches it.
0:02:52 > 0:02:55There is a classical way and there is their own interpretation.
0:02:55 > 0:02:58- Do you know how I think they're going to approach it?- How?
0:02:58 > 0:03:00Like this - "Aaargh!"
0:03:00 > 0:03:04- That's how I think they're going to approach it.- Let's hope not.
0:03:04 > 0:03:06These will take about three, four minutes.
0:03:06 > 0:03:07How do you know when they're done?
0:03:07 > 0:03:10When they're done, you can tell, they're quite firm.
0:03:10 > 0:03:13- You can see them rising out of the mould.- I love this.
0:03:16 > 0:03:18That's amazing.
0:03:20 > 0:03:21Yay!
0:03:23 > 0:03:25So I've got some caramel here.
0:03:31 > 0:03:32Ha-ha-ha!
0:03:33 > 0:03:36There we have it, guys, our ile flottante en anglaise,
0:03:36 > 0:03:39or our floating island on custard.
0:03:45 > 0:03:48That's wonderful, I would be very impressed if our guys can do that.
0:03:53 > 0:03:56I think the balance is lovely, I love the lightness of the island.
0:03:56 > 0:03:58It's incredibly light.
0:03:58 > 0:04:00That tastes of sugar and vanilla, that's perfect.
0:04:00 > 0:04:02Any chef coming into this kitchen
0:04:02 > 0:04:04should be able to make those two things.
0:04:04 > 0:04:07- Shall we get the first one of them in?- Absolutely.- Let's go.
0:04:11 > 0:04:14First up is junior sous chef Sam.
0:04:18 > 0:04:21At the minute, I work in a four-star hotel in the centre of Newcastle.
0:04:21 > 0:04:23It's one rosette.
0:04:25 > 0:04:27We're a hotel,
0:04:27 > 0:04:28so we're serving food constantly
0:04:28 > 0:04:31from 9 in the morning till half past 11 at night.
0:04:32 > 0:04:35Best thing about being a chef is you don't go to work
0:04:35 > 0:04:37and you're sat in an office.
0:04:37 > 0:04:39You're doing something that you love.
0:04:39 > 0:04:42It goes through your veins, it does, every day.
0:04:44 > 0:04:46I'm not going to say I'm going to win the competition
0:04:46 > 0:04:48but I'm going to be very hard to beat.
0:04:48 > 0:04:51I'm going to set the standard from the start.
0:04:54 > 0:04:57- Hello, Sam. You all right, mate? - I'm all right, you?
0:04:57 > 0:04:59Yeah, yeah, yeah!
0:04:59 > 0:05:02I'm fine, I don't have to do this!
0:05:02 > 0:05:05What I would like you to do today is to make an ile flottante.
0:05:05 > 0:05:07- OK.- 15 minutes, off you go.
0:05:15 > 0:05:17Sam, do you do much pastry work at all?
0:05:17 > 0:05:19I do when I can.
0:05:19 > 0:05:23- Have you ever trained in pastry?- No. - Have you ever read about pastry?
0:05:23 > 0:05:26- Yes.- College?- Yes.
0:05:26 > 0:05:27Done me Level 2 and 3.
0:05:27 > 0:05:30Of which a floating island, I'm sure, is part of.
0:05:30 > 0:05:32I can't remember, it was that many years ago I was at college.
0:05:32 > 0:05:35Mine was a long time ago and I remember.
0:05:35 > 0:05:36Maybe he was off that day.
0:05:49 > 0:05:52How are you going to cook the meringue, Sam?
0:05:52 > 0:05:54Just quenelle the meringue into the custard
0:05:54 > 0:05:56- and just slowly cook this.- OK.
0:06:02 > 0:06:04You've got five minutes left, Sam.
0:06:08 > 0:06:10- All done?- Yup.
0:06:15 > 0:06:18A bit of errors along the way there with your cooking method.
0:06:18 > 0:06:21You tried to make a caramel sauce but you actually need to make
0:06:21 > 0:06:23- your normal caramel, not a sauce. - All right, sorry.
0:06:23 > 0:06:27Yes, you need to poach the meringues rather...in milk than in a custard.
0:06:27 > 0:06:29Yeah.
0:06:31 > 0:06:33- Ah! - THEY CHUCKLE
0:06:40 > 0:06:44The meringue is very light, it's only just cooked through.
0:06:44 > 0:06:47You've got the sweetness coming through with the sugar.
0:06:47 > 0:06:49The custard is very thick and rich.
0:06:49 > 0:06:52- I actually quite like it with the caramel sauce.- Thank you.
0:06:52 > 0:06:54I think the dessert tastes great. I really do.
0:06:54 > 0:06:57The presentation may be not quite what you wanted
0:06:57 > 0:06:59but your custard tastes divine and I agree with Monica,
0:06:59 > 0:07:02the toffee sauce is actually very good.
0:07:02 > 0:07:04- Well done.- Thank you.
0:07:04 > 0:07:08It's nowhere near as elegant as Monica's was but it tastes great.
0:07:08 > 0:07:10- Happy.- Well done, off you go.
0:07:20 > 0:07:22I thought that went better than I expected.
0:07:23 > 0:07:26I was little bit fazed at first
0:07:26 > 0:07:29but I was really pleased with what the judges said.
0:07:29 > 0:07:31That went really well.
0:07:35 > 0:07:39Next is 25-year-old Aaron from Pembrokeshire.
0:07:43 > 0:07:47I'm currently working onboard HMS Torbay, a submarine.
0:07:51 > 0:07:54I cook underwater for 130 people, four meals a day.
0:07:57 > 0:07:59I'm the equivalent of a head chef.
0:07:59 > 0:08:01Nothing goes out that galley without me,
0:08:01 > 0:08:03one, authorising it and, second of all,
0:08:03 > 0:08:05checking it to make sure it's up to standard.
0:08:05 > 0:08:09When we are at sea, we do roughly between 18 to 20 hours a day,
0:08:09 > 0:08:12no breaks, no weekends off, no holidays.
0:08:15 > 0:08:18The food that I usually cook in the galley is home cooking.
0:08:18 > 0:08:21We also do functions as well, high ranking VIPs that
0:08:21 > 0:08:24come down the boat where we do more a-la-carte food.
0:08:25 > 0:08:27I'm really excited for the competition.
0:08:27 > 0:08:29Not many people know a chef that's a mariner.
0:08:29 > 0:08:31We are a very limited few.
0:08:35 > 0:08:38So what I'd like you to do today is to make an ile flottante.
0:08:38 > 0:08:41- You OK with that? - I've never heard of that, chef.
0:08:41 > 0:08:42It's a floating island.
0:08:42 > 0:08:46- OK.- Does that ring a bell?- I'm going to guess for a floating meringue.
0:08:46 > 0:08:48- Yes.- Do you do any pastry? Have you done any?
0:08:48 > 0:08:49Not really, no.
0:08:49 > 0:08:52- Has all your training been done on a submarine?- Yeah.
0:08:52 > 0:08:55- Have you ever cooked on land before? - No.- Your first time cooking on land?
0:08:55 > 0:08:57- Pretty much.- How exciting.
0:08:57 > 0:09:00I'm here for a challenge, to learn things, so...
0:09:00 > 0:09:01Off you go, chef.
0:09:06 > 0:09:10It's something I've not done before, so I'm giving it my best shot.
0:09:15 > 0:09:20- Have you made a custard before?- Er, no, chef.- What are you looking for?
0:09:20 > 0:09:23I'm looking for a good sweetness, the right consistency
0:09:23 > 0:09:24so it coats the back of a spoon.
0:09:24 > 0:09:26Obviously, the flavour of not only the cream
0:09:26 > 0:09:29- but of the vanilla comes through as well.- OK.
0:09:46 > 0:09:48My caramel's not reducing back down with the heat.
0:09:48 > 0:09:50You're making your caramel again?
0:09:50 > 0:09:53Yes, Gregg, I'd rather make it again than present something
0:09:53 > 0:09:54that I'm not happy with.
0:09:54 > 0:09:56You've got just 90 seconds to get the caramel on.
0:10:08 > 0:10:10Come on, this is coming to an end now.
0:10:11 > 0:10:14- Is the caramel starting to colour?- Yeah, slowly.
0:10:14 > 0:10:15Right.
0:10:21 > 0:10:23All done. Time's up.
0:10:37 > 0:10:38Making the anglaise,
0:10:38 > 0:10:40the egg yolk has scrambled in there.
0:10:40 > 0:10:43The cream you've used to poach your meringue in is burnt on the bottom.
0:10:43 > 0:10:45And your caramel -
0:10:45 > 0:10:48yes, it happens, it burns and you start again.
0:10:48 > 0:10:51- Yep.- Quite surprised you've actually put a dessert up to be honest,
0:10:51 > 0:10:53just watching some of the things you were doing.
0:10:53 > 0:10:56Yeah. You got through by the skin of your teeth, I think.
0:10:56 > 0:10:57I agree, Chef.
0:10:57 > 0:11:00I'm sure you've faced many fights before in your time, Aaron.
0:11:00 > 0:11:03- Going to have to push in the next round.- Yeah, I will improve.
0:11:03 > 0:11:05- I'm sure you will.- Thank you.
0:11:13 > 0:11:16Having three people there, especially two chefs so high up -
0:11:16 > 0:11:19being in that situation it was so, so daunting,
0:11:19 > 0:11:21and I made simple mistakes I shouldn't have made.
0:11:23 > 0:11:26And obviously it's things that I won't do again.
0:11:28 > 0:11:32The final chef to face Monica's test is sous-chef Mark.
0:11:36 > 0:11:39'I've been a sous-chef for about three years now.'
0:11:39 > 0:11:42I work in North London, it's a gastro-pub.
0:11:44 > 0:11:46My style is modern British,
0:11:46 > 0:11:48but I like to branch out
0:11:48 > 0:11:50and do different styles - French, Italian, Spanish...
0:11:52 > 0:11:54My experience in a Michelin kitchen
0:11:54 > 0:11:57was four years in a restaurant in Ilkley.
0:11:58 > 0:12:01Well established, had a Michelin star for many years.
0:12:01 > 0:12:04Very good head chef. It taught me a lot.
0:12:07 > 0:12:09I'm very competitive, yeah.
0:12:09 > 0:12:11As soon as I get into a situation where I have to compete,
0:12:11 > 0:12:15I do get really, really into it and want to win.
0:12:19 > 0:12:21- How you feeling? Nervous? - Very nervous, yeah.
0:12:21 > 0:12:22Why?
0:12:22 > 0:12:25Obviously cooking for you guys is a real honour and privilege,
0:12:25 > 0:12:28so I'm just looking forward to getting on with it.
0:12:28 > 0:12:31So what I would like you to do today is to make an ile flottante,
0:12:31 > 0:12:34and a caramel to decorate it with.
0:12:34 > 0:12:36- OK.- All right? You have 15 minutes.
0:12:57 > 0:12:58Mark, you've had five minutes.
0:13:04 > 0:13:06It's not whipping up enough. Need more sugar.
0:13:06 > 0:13:08- You need more sugar?- Maybe.
0:13:09 > 0:13:12- No.- What's the biggest enemy of a meringue?
0:13:12 > 0:13:13Egg yolk water.
0:13:13 > 0:13:15- And what was in there?- Egg yolk.
0:13:15 > 0:13:18Mark, you're not going to use this at all?
0:13:18 > 0:13:19No.
0:13:19 > 0:13:21No. So make it the best damn custard you've ever made.
0:13:21 > 0:13:22Yeah, sure.
0:13:22 > 0:13:23Whoa...!
0:13:33 > 0:13:34You've got five minutes. You OK?
0:13:34 > 0:13:36- Yeah, sure.- Take a breath.
0:13:44 > 0:13:46What were you going to do with the caramel?
0:13:46 > 0:13:47It's firmed up too much.
0:13:51 > 0:13:53- That's it?- Yeah, sorry.
0:13:53 > 0:13:54How you feeling?
0:13:54 > 0:13:56Terrible.
0:13:56 > 0:13:59Just really let myself down.
0:13:59 > 0:14:01No caramel, no meringue.
0:14:01 > 0:14:02It's a shame.
0:14:03 > 0:14:07For me, it all went wrong when you cracked your eggs,
0:14:07 > 0:14:11- and you knew it cos you TRIED to take some of that yolk out...- Yeah.
0:14:11 > 0:14:14Right, come on, let's try your custard.
0:14:21 > 0:14:24It's got a great texture to it, it's slightly warm.
0:14:24 > 0:14:28- Sweetness is good, and the vanilla's good as well.- Yeah.
0:14:28 > 0:14:30I'm glad we have a good bowl of custard.
0:14:30 > 0:14:33I'm expecting a whole lot more in the next plate of food from you.
0:14:33 > 0:14:36- Definitely.- There is one thing though, Mark. The only way is up.
0:14:36 > 0:14:39- It doesn't get any worse than this right now.- Yeah.
0:14:39 > 0:14:41So you HAVE got something to build on.
0:14:41 > 0:14:43Mark - off you go. Thank you.
0:14:49 > 0:14:51There were so many errors in there.
0:14:51 > 0:14:55Whether he can get it together or not we'll see in the next round, but that was not great.
0:14:55 > 0:14:58He really did lose it. He really did lose it.
0:14:58 > 0:15:00HE SIGHS
0:15:02 > 0:15:04I'm so gutted.
0:15:06 > 0:15:09It's completely out of your comfort zone.
0:15:09 > 0:15:13You just don't think clearly when it's like that.
0:15:13 > 0:15:14Anyway...
0:15:17 > 0:15:21Marcus... Your skills test now. What are you going to get them to do?
0:15:21 > 0:15:22I'm going to ask them to cook us
0:15:22 > 0:15:25a blue steak, with a green peppercorn sauce.
0:15:25 > 0:15:28So a blue steak, from what I understand, is barely cooked.
0:15:28 > 0:15:30It's practically raw. It's just sealed around the outside.
0:15:30 > 0:15:33I've never, ever had a blue steak, ever.
0:15:33 > 0:15:35- Really?- Yeah. So I'm looking forward to this.
0:15:35 > 0:15:37Right, 15 minutes.
0:15:37 > 0:15:39Blue steak, peppercorn sauce -
0:15:39 > 0:15:41please, show me how it's done.
0:15:41 > 0:15:43We're just going to trim up the beef fillet,
0:15:43 > 0:15:46so we're going to take off the fat and sinew around the outside.
0:15:46 > 0:15:48All we're looking for is just the meat itself.
0:15:48 > 0:15:49It's very important that we
0:15:49 > 0:15:52try and keep the centre of the steak as red as possible.
0:15:52 > 0:15:54Season your meat...
0:15:54 > 0:15:58You want to get your pan nice and hot, a touch of vegetable oil.
0:15:58 > 0:16:00I'm going to put in the little fat trimmings.
0:16:00 > 0:16:02Cos we're going to be making the sauce from the pan.
0:16:02 > 0:16:04I'm looking for the maximum flavour
0:16:04 > 0:16:06out of all the ingredients that you're using.
0:16:06 > 0:16:09The flavour of the sauce is coming from the extra flavour.
0:16:09 > 0:16:13The most important thing is, when do you stop the cooking process,
0:16:13 > 0:16:15when do you take it out of the pan and leave it on the side?
0:16:15 > 0:16:18It's just basically till it's sealed.
0:16:18 > 0:16:22As you can see already, a short period of time in the pan - it's already cooking.
0:16:23 > 0:16:25And that's literally our blue steak cooked.
0:16:25 > 0:16:28But the chef has to make sure that the meat in the centre is not cold.
0:16:28 > 0:16:30It HAS to be warm.
0:16:30 > 0:16:33There's nothing like eating meat that's already raw, but it's cold.
0:16:33 > 0:16:36For the sauce, the shallots have to be cut beautifully.
0:16:36 > 0:16:39I'm just looking for really nice knife skills.
0:16:39 > 0:16:42So we take out our trimmings, pour off the excess fat.
0:16:42 > 0:16:45Pan back on the stove. Crush that.
0:16:45 > 0:16:48Sprigs of thyme. Rosemary...
0:16:48 > 0:16:51They're going in whole, cos they're going to be lifted out later.
0:16:51 > 0:16:52Same for the garlic as well.
0:16:53 > 0:16:56A little bit of meat stock here, and I would like to see them
0:16:56 > 0:16:58reduce it down so you get a good depth of flavour as well.
0:17:00 > 0:17:02In with the shallots...
0:17:02 > 0:17:04And some red wine vinegar to deglaze the pan.
0:17:05 > 0:17:08There must be many different ways of making a peppercorn sauce.
0:17:09 > 0:17:12There are - but it's making a GOOD peppercorn sauce.
0:17:12 > 0:17:15It's being able to use everything, like Marcus has here.
0:17:15 > 0:17:20I'd hate to see a chef come and just use the base reduction there.
0:17:20 > 0:17:21I've got some green peppercorns.
0:17:21 > 0:17:24The key to this is how much does the chef put in?
0:17:24 > 0:17:27What they need to do is just put a little bit at a time
0:17:27 > 0:17:29and just check it as they go along.
0:17:29 > 0:17:32- The reduction's coming down to a nice glaze.- That has really reduced.
0:17:32 > 0:17:35How do they know when they've reduced it enough?
0:17:35 > 0:17:37He, or she, has to be able to judge by sight.
0:17:38 > 0:17:40Splash of cream....
0:17:41 > 0:17:43Mmm...
0:17:45 > 0:17:49But one of the things I'm looking for here is a beautiful rich, brown colour.
0:17:49 > 0:17:51You can see the shine on the top is incredibly rich.
0:17:51 > 0:17:54- And I like to finish my sauce with just a splash of brandy.- Mmm...
0:17:55 > 0:17:58See how many times I've been back to this pan?
0:17:58 > 0:17:59Add a little bit, taste a little bit -
0:17:59 > 0:18:01that's what I'm looking for in the chef.
0:18:01 > 0:18:03Add, taste, add, taste.
0:18:05 > 0:18:07It's actually got a blue tint to it.
0:18:07 > 0:18:10That is exactly it. And that's why it's called blue steak.
0:18:11 > 0:18:14That's so shiny, that sauce, I can see my face in it.
0:18:17 > 0:18:20There's your blue steak on a green peppercorn sauce.
0:18:20 > 0:18:21Yes!
0:18:24 > 0:18:25Blue as it can be.
0:18:28 > 0:18:30This is my first ever blue steak.
0:18:37 > 0:18:38Delicious. Delicious.
0:18:38 > 0:18:40The steak is the texture, that's it.
0:18:40 > 0:18:42Little firmness on the outside, soft in the middle.
0:18:42 > 0:18:44The flavour IS the sauce.
0:18:44 > 0:18:46That is spot on.
0:18:46 > 0:18:48The meat... It's still warm.
0:18:48 > 0:18:51This is about care and attention.
0:18:51 > 0:18:53I'm happy with it from YOU -
0:18:53 > 0:18:56let's see how the contestants get on with it.
0:18:56 > 0:18:57Yep, let's get 'em in.
0:19:00 > 0:19:04- First up is 29-year-old Rebecca... - Hello!
0:19:04 > 0:19:06who became a chef four years ago
0:19:06 > 0:19:09after being spotted catering her mother-in-law's birthday.
0:19:12 > 0:19:14I'm a head chef of
0:19:14 > 0:19:17a village pub on the outskirts of York.
0:19:17 > 0:19:19It's the only pub in the village.
0:19:20 > 0:19:22I know the regulars really, really well.
0:19:26 > 0:19:28I'm completely self-taught.
0:19:28 > 0:19:32I've never had to work up the ranks of a brigade.
0:19:32 > 0:19:33So I've come in at head chef.
0:19:34 > 0:19:38So I'd like to know if I stand up as a head chef,
0:19:38 > 0:19:41on my own, or whether or not I should go back and do some training!
0:19:46 > 0:19:48This is the skills test.
0:19:48 > 0:19:49How are you feeling?
0:19:49 > 0:19:51Scared! Very scared.
0:19:51 > 0:19:53I'm good, though.
0:19:53 > 0:19:56This particular test was set by my friend Marcus.
0:19:56 > 0:19:57OK..
0:19:57 > 0:20:00I would like you to cook for us a blue steak...
0:20:00 > 0:20:04- ..and serve it with a peppercorn sauce.- Have you done that before?
0:20:04 > 0:20:07- I have.- Great. Happy days.
0:20:07 > 0:20:10Bad news is, I watched Marcus do this and I tasted it.
0:20:10 > 0:20:14It was fantastic. You've got 15 minutes to recreate it. Off you go.
0:20:17 > 0:20:21- Forgive me, what are the gloves for? - I have a sensitivity to raw meat.
0:20:21 > 0:20:23Any kind of meat juices can give me a rash on my hands,
0:20:23 > 0:20:27- so I just have to be careful.- OK.
0:20:36 > 0:20:38Do you have a steak on your menu at the moment
0:20:38 > 0:20:40and do people ask for it blue?
0:20:40 > 0:20:42Blue is not that common, really, to be honest.
0:20:42 > 0:20:45I would say medium rare is the favourite.
0:20:45 > 0:20:47Blue always frightens me because someone who orders blue tends
0:20:47 > 0:20:51to really know how they like their steaks, so...
0:20:51 > 0:20:54- A bit like us, then.- Yeah, pretty much.
0:21:02 > 0:21:05- You've had five minutes, chef.- How long do I have in total?- Another ten.
0:21:05 > 0:21:06Another ten?
0:21:09 > 0:21:11What am I missing?
0:21:11 > 0:21:14I think there's an important component I'm missing
0:21:14 > 0:21:18- if I've got ten minutes left.- You don't have to take 15 minutes.
0:21:18 > 0:21:19OK, all right.
0:21:19 > 0:21:21- And I don't have to use everything on the bench?- No.
0:21:21 > 0:21:25Right, OK, that makes me feel less scared, then.
0:21:52 > 0:21:55- Stop shaking. - I'm trying really hard to.
0:21:58 > 0:22:03- Done.- Five minutes to go, you're done?- Yeah.- OK.
0:22:08 > 0:22:11Rebecca, there are a few things on your bench that you should've
0:22:11 > 0:22:13been using. All the herbs, you've got the garlic,
0:22:13 > 0:22:15but also the vinegar and the brandy.
0:22:15 > 0:22:19- Brandy being a very important part of peppercorn sauce.- Yeah.
0:22:19 > 0:22:22- You know that. - It's just the nerves, I think, yeah.
0:22:22 > 0:22:25- I'm just a bit concerned that it may lack depth of flavour.- Yeah.
0:22:29 > 0:22:31Yep, that's not bad.
0:22:46 > 0:22:47HE COUGHS
0:22:47 > 0:22:50The heat that's in my mouth now is burning the back of my throat
0:22:50 > 0:22:52and that's not a good thing.
0:22:52 > 0:22:55When we're using a peppercorn, we really need to chop it down to
0:22:55 > 0:22:59disperse the flavour gently through the sauce, rather than having
0:22:59 > 0:23:02the bite of the peppercorn in the mouth, that's just pure heat
0:23:02 > 0:23:04that sets your throat on fire.
0:23:05 > 0:23:07The steak was lovely.
0:23:07 > 0:23:10You did take it out in time, so it was still blue, however
0:23:10 > 0:23:14you can see all the sinew where it should've been trimmed off.
0:23:14 > 0:23:17The sauce, it is a real letdown.
0:23:17 > 0:23:20I wanted the sauce that Marcus gave me when he made it.
0:23:20 > 0:23:22- It's nothing like it.- Thank you.
0:23:29 > 0:23:31That was so infuriating.
0:23:32 > 0:23:36It was possibly the best skill test I could've been given
0:23:36 > 0:23:39and I completely fluffed it. I can't believe it.
0:23:43 > 0:23:46Next up is 25-year-old Bobby from Billericay.
0:23:49 > 0:23:52At the moment, I'm working as a sous-chef in a modern
0:23:52 > 0:23:56international fine dining restaurant in Colchester.
0:23:56 > 0:23:59We do, like, modern takes on Great British classics like modern
0:23:59 > 0:24:01French classic dishes.
0:24:01 > 0:24:04The buzz of the kitchen is just what keeps you in it.
0:24:04 > 0:24:07You know, your heart is pounding every five minutes
0:24:07 > 0:24:08you're in service.
0:24:08 > 0:24:11A year and a half ago, I was cooking egg and bacon in a cafe
0:24:11 > 0:24:15and now I'm presenting food that is probably AAA rosette standards.
0:24:16 > 0:24:18It'll be a massive journey.
0:24:18 > 0:24:21I am looking forward to showing off my skills, 100%.
0:24:21 > 0:24:24It's just the right time, I just feel it's the right time.
0:24:24 > 0:24:28Yeah, just going to go in big, big, big. Go big or you go home.
0:24:32 > 0:24:35Bobby, the skills test I'd like you to do is cook us a blue steak
0:24:35 > 0:24:37with a peppercorn sauce.
0:24:37 > 0:24:39- Lovely.- You've got 15 minutes. Off you go.
0:24:47 > 0:24:48Because I'm cooking it blue,
0:24:48 > 0:24:51I'm not going to have enough time to render down the fat, so I just want
0:24:51 > 0:24:55to remove some of it so you're not going to get a high taste of fat.
0:25:00 > 0:25:02- Where shall I put the...?- There's bowls underneath.
0:25:02 > 0:25:03Under there.
0:25:08 > 0:25:10Where are you from, Bobby?
0:25:10 > 0:25:13Essex, Essex boy, as you can tell by the tan. It's not real.
0:25:30 > 0:25:33- Bobby, you're halfway. We've got seven and a half minutes left.- Yep.
0:25:33 > 0:25:38- I've just got to finish this steak off.- Sauce done?- Yep.
0:25:44 > 0:25:45- All done?- Yes.
0:25:50 > 0:25:53Bit disappointed that you threw all the trimmings of the beef away.
0:25:53 > 0:25:56You could've probably used them to make the sauce.
0:26:00 > 0:26:02It's very blue. OK, and the sauce...
0:26:12 > 0:26:15I've got a funny feeling I'm reading your mind right now.
0:26:15 > 0:26:19Yeah, you definitely are, 100%. I think I'm reading yours, as well.
0:26:19 > 0:26:21- What are you both saying? Oops?- Yes.
0:26:21 > 0:26:24I like the fact that you used the shallots,
0:26:24 > 0:26:28the garlic and tried to impart more flavour into it, however,
0:26:28 > 0:26:30I think the reduction stage was taken too far.
0:26:40 > 0:26:42The meat, yes, it's lovely and blue
0:26:42 > 0:26:45but it's lacking some seasoning from some salt and pepper on there.
0:26:45 > 0:26:48It really does need it. It's so thick.
0:26:48 > 0:26:51You were going the right way, you were doing the things
0:26:51 > 0:26:54I watched Marcus doing, just not perfectly.
0:26:55 > 0:26:58- Off you go.- Thank you very much. - Thanks, Bobby.
0:27:02 > 0:27:04He has the swagger of a chef.
0:27:09 > 0:27:12It would have been nice to have gone into the next round,
0:27:12 > 0:27:15thinking I'd got all thumbs up, but these things happen.
0:27:18 > 0:27:19Nerves got to me a little bit, I think,
0:27:19 > 0:27:24but, yeah, just hope for the next round, good things.
0:27:29 > 0:27:34The final chef to face Marcus's test is Lewis from Dundee.
0:27:37 > 0:27:40I'm currently working as a chef lecturer
0:27:40 > 0:27:43in a local college up in Arbroath.
0:27:43 > 0:27:48We do everything from meats, fish, garnish, desserts -
0:27:48 > 0:27:50quite an all-round package.
0:27:51 > 0:27:54Currently my dream in the cooking world
0:27:54 > 0:27:57is to be the best that I can be.
0:27:57 > 0:28:01I would like the students that I'm teaching to have a good role model
0:28:01 > 0:28:04so the better I can be, the better they learn.
0:28:07 > 0:28:09Lewis, I'm going to give you 15 minutes to cook us
0:28:09 > 0:28:11a blue steak with a peppercorn sauce.
0:28:11 > 0:28:15- Done it before?- Er, yeah.- Go for it.
0:28:19 > 0:28:20Where do you work, Lewis?
0:28:20 > 0:28:24I actually teach the younger generation - chef lecturer.
0:28:26 > 0:28:29I went to university and didn't complete the full year,
0:28:29 > 0:28:32just left that and decided to go where my heart lies
0:28:32 > 0:28:33and work with my hands.
0:28:33 > 0:28:37- What were you doing at university? - Psychology.
0:28:37 > 0:28:40- Did you not question yourself? - I did, yeah!
0:28:46 > 0:28:47- You're halfway.- Yes, Chef.
0:28:53 > 0:28:57Very calm and collected there, Lewis.
0:28:57 > 0:29:00- Measured approach.- It's a front!
0:29:00 > 0:29:02Not on the inside, definitely not.
0:29:14 > 0:29:16- All done?- All done.
0:29:18 > 0:29:22- How did that go?- Could have gone worse, it could have gone better.
0:29:22 > 0:29:26- Well, that's sitting on the fence. - Sitting on the fence, yeah.
0:29:26 > 0:29:29I think you just lacked a little bit of energy in your cookery,
0:29:29 > 0:29:31which, I think, shows here because I'm looking at a steak
0:29:31 > 0:29:34that you've cut in half that would have been better served whole.
0:29:34 > 0:29:38Not only that, it needed searing. It's a little bit bland looking.
0:29:40 > 0:29:42Hmm.
0:29:42 > 0:29:45Yep, that's good. It's nice. The sauce...
0:29:48 > 0:29:50There's a lot of peppercorns there.
0:29:59 > 0:30:01Lewis, the steak is cooked blue,
0:30:01 > 0:30:04but the disappointing part about this is the lack of flavour
0:30:04 > 0:30:07round the outside, the caramelisation,
0:30:07 > 0:30:09and maybe even utilising this fat
0:30:09 > 0:30:11into the pan to incorporate more flavour.
0:30:11 > 0:30:12Yep.
0:30:12 > 0:30:15The sauce is a real shame because once you take
0:30:15 > 0:30:19the peppercorn into your mouth, you cannot taste anything else.
0:30:20 > 0:30:21Knowing chefs as I do,
0:30:21 > 0:30:24I think you're probably going to be disappointed with yourself.
0:30:24 > 0:30:27Be nice to see you kick it up in the next round.
0:30:27 > 0:30:29- Definitely.- Off you go! - Thank you.- Thanks, Lewis.
0:30:35 > 0:30:38Nearly got there. I don't reckon he was as calm as he made out.
0:30:41 > 0:30:45'The impression I made on the judges was probably a wee bit too calm.'
0:30:45 > 0:30:48I think they're needing to see a bit more get up and go
0:30:48 > 0:30:50and oomph from me, which I definitely have.
0:30:56 > 0:30:58That was our first skills test, our first six chefs
0:30:58 > 0:31:02and, actually, I think the standard wasn't bad.
0:31:02 > 0:31:05It's never easy to walk into here and a few of them,
0:31:05 > 0:31:09- the nerves have affected them today. - But it's the start.
0:31:09 > 0:31:11There's still another round to go.
0:31:11 > 0:31:14Who knows what these guys can come up with next?
0:31:14 > 0:31:16Absolutely and I'm looking forward to it.
0:31:36 > 0:31:40You've now got a taste of what the MasterChef competition is like.
0:31:42 > 0:31:45Now what we want from you is a signature dish.
0:31:45 > 0:31:48I'd like to think the nerves are out of the way.
0:31:48 > 0:31:50You're familiar with the kitchen.
0:31:50 > 0:31:53The ingredients in front of you are your choice.
0:31:53 > 0:31:56It's your dish and it's all about you now.
0:31:57 > 0:32:00At the end of this, three of you are going home.
0:32:01 > 0:32:05One hour 15 minutes - off you go, chefs.
0:32:22 > 0:32:25'I don't think I did very well in the skills test.'
0:32:25 > 0:32:27I just can't wait to get my dishes on and show what I'm all about.
0:32:27 > 0:32:31'It means a lot to impress them because this is my life.'
0:32:31 > 0:32:34I couldn't do anything else cos I'm rubbish at DIY and that
0:32:34 > 0:32:36and the only thing I can do is cooking.
0:32:38 > 0:32:42- Why are you a chef?- By fluke.
0:32:42 > 0:32:44When I was 16, my mum applied for me to be a florist
0:32:44 > 0:32:46so I went in to be a florist
0:32:46 > 0:32:49and got the CVs mixed up so I ended up being a chef.
0:32:52 > 0:32:54Sam, what are you cooking for us today?
0:32:54 > 0:32:57So I'm cooking stone bass, textures of cauliflower and pickled grapes.
0:32:57 > 0:33:00It's not over-complicated, but it's a nice tasting dish and it's fresh.
0:33:00 > 0:33:03Is it a dish that's on your menu at work or have you made it
0:33:03 > 0:33:06- especially for us?- Especially for you.- Are you confident?
0:33:06 > 0:33:08- Yes, very confident. - You had a good first round.
0:33:08 > 0:33:10- Let's hope you keep up the good work.- Thank you.
0:33:12 > 0:33:15Sam's cooking a stone bass...
0:33:17 > 0:33:20..that he's going to fill with a scallop mousse.
0:33:21 > 0:33:26He's also going to be layering the top of the fish with some potato.
0:33:27 > 0:33:29He's got to keep an eye on the potato.
0:33:29 > 0:33:31He can't afford to burn it cos when it's burnt,
0:33:31 > 0:33:34it's a disaster and I'd like to see it nice and crisp.
0:33:36 > 0:33:39He's serving his dish with three textures of cauliflower,
0:33:39 > 0:33:40which sounds wonderful.
0:33:41 > 0:33:43He's doing roasted...
0:33:44 > 0:33:45..caramelised...
0:33:48 > 0:33:49..and shaved...
0:33:50 > 0:33:54..and it's all about getting the textures right on this plate.
0:33:58 > 0:34:01My signature dish is a crowd-pleaser.
0:34:01 > 0:34:06It's sticky, sweet, yummy - it's good traditional cooking
0:34:06 > 0:34:10so I need to execute it in a way that shows my skill and technique
0:34:10 > 0:34:12and get it perfect
0:34:12 > 0:34:16because there's no room to hide behind such a simple dish.
0:34:19 > 0:34:22- What are you doing for us? - I am making a sticky toffee pudding.
0:34:22 > 0:34:24Between Gregg and I, we have had amazing sticky toffee puddings.
0:34:24 > 0:34:26This has got to be absolutely amazing.
0:34:26 > 0:34:29It's going to have a molten centre with some tuiles
0:34:29 > 0:34:31- and Calvados apples as well. - Calvados apples?
0:34:31 > 0:34:33I'm trying to make it a bit more grown up
0:34:33 > 0:34:35so they're poached in a Calvados and apple juice.
0:34:35 > 0:34:40Why would you choose to do a sticky toffee pudding in a round like this?
0:34:40 > 0:34:41Because pastry's what I love
0:34:41 > 0:34:43and also it's my little boys' favourite pudding.
0:34:43 > 0:34:46- How old's your little boy? - My boys are three and 17 months.
0:34:46 > 0:34:49- This is his favourite dessert? - Well, not with the Calvados apples!
0:34:49 > 0:34:52Right, right. Nothing wrong with that, start 'em young!
0:34:56 > 0:34:59Rebecca's talking about a molten centre
0:34:59 > 0:35:01inside the sticky toffee pudding
0:35:01 > 0:35:04so as you cut into it, there should be a caramel centre.
0:35:04 > 0:35:06This sounds wonderful.
0:35:09 > 0:35:12She's really going to have to pull off a fantastic dessert
0:35:12 > 0:35:15to get herself through to the quarterfinal.
0:35:19 > 0:35:2155 minutes left.
0:35:23 > 0:35:26The judges have definitely not seen me at my best yet.
0:35:26 > 0:35:30'I know what I need to do.'
0:35:30 > 0:35:32Head down, move fast, produce a good plate of food
0:35:32 > 0:35:36that hopefully they'll all like and bring myself back up.
0:35:39 > 0:35:41So, what are you making for us, Lewis?
0:35:41 > 0:35:45The dish I'm going to do today is squab pigeon.
0:35:45 > 0:35:47I'm serving it with some morel mushrooms, asparagus,
0:35:47 > 0:35:50some crispy potatoes in duck fat
0:35:50 > 0:35:54and mixed mushroom sauce to go over the top and an asparagus puree.
0:35:54 > 0:35:57- It's a very expensive dish. - It's an expensive dish.
0:35:57 > 0:36:01I only get the one opportunity to come here.
0:36:01 > 0:36:04- What would it feel like to go through?- Absolutely amazing.
0:36:04 > 0:36:09- A dream, an absolute dream.- Would you swagger into the classroom?
0:36:09 > 0:36:10Certainly not, no.
0:36:10 > 0:36:14I'd tell everybody to be quiet and let's get on with the lesson.
0:36:18 > 0:36:20Lewis has got a point to prove.
0:36:20 > 0:36:22He's making it a pigeon dish, which he's going to pan fry,
0:36:22 > 0:36:25pan roast into the oven...
0:36:28 > 0:36:31..serving it with asparagus puree.
0:36:32 > 0:36:37He's got morels, which he's going to mix through with the fresh peas.
0:36:37 > 0:36:39We know all those flavours will work together,
0:36:39 > 0:36:42but I suppose it's all down to the skill of the chef.
0:36:47 > 0:36:50I'm going to do my best to claw it back after my first round.
0:36:52 > 0:36:56I have to change the judges' opinions, otherwise I'm going home.
0:37:00 > 0:37:03Mark, it's fair to say you didn't have the best of starts
0:37:03 > 0:37:05- to this competition, did you, mate? - I certainly didn't, no.
0:37:05 > 0:37:08Absolute shocker! I wished a hole would have swallowed me up,
0:37:08 > 0:37:10it was horrific. I need to prove to you guys
0:37:10 > 0:37:11that I can actually cook some food.
0:37:11 > 0:37:14- Signature dish time.- Yep. - What is the title of your dish?
0:37:14 > 0:37:19I'm going to do a roast lamb rump with braised lamb breast
0:37:19 > 0:37:21and then I'm going to do that with some Jerusalem artichoke puree
0:37:21 > 0:37:24with baby artichokes and then I'm going to do some peas
0:37:24 > 0:37:27- and broad beans just to sort of liven it up.- Is this your food?
0:37:27 > 0:37:29Yeah, my creation. It's elements which I've used before.
0:37:29 > 0:37:33How much do you want one of the people going through to be you?
0:37:33 > 0:37:36More than anything. I would absolutely love it.
0:37:36 > 0:37:39I just want to see this competition through as much as I can.
0:37:39 > 0:37:41So, going home now after this dish would be pretty tough for you.
0:37:41 > 0:37:44Heartbreaking, yeah. I'd be absolutely gutted.
0:37:44 > 0:37:46And you'll never forget floating island
0:37:46 > 0:37:49- ever again for the rest of your life, will you?- Never again.
0:37:52 > 0:37:55Mark's signature dish is going to be a roasted lamb rump...
0:37:56 > 0:38:00.. with braised belly, Jerusalem artichoke puree
0:38:00 > 0:38:02and some roasted artichokes.
0:38:06 > 0:38:08I'm also looking for a good sauce as well,
0:38:08 > 0:38:10getting the consistency correct.
0:38:10 > 0:38:13This is a dish that's crying out for a good lamb sauce.
0:38:13 > 0:38:16He can't afford to mess this up.
0:38:18 > 0:38:22You have 25 minutes left, just 25.
0:38:25 > 0:38:28My dish has sort of taken over my life for the past sort of month.
0:38:28 > 0:38:31With all the elements that I'm doing, I'm pushing myself,
0:38:31 > 0:38:34very much so. It's going to be a close one.
0:38:34 > 0:38:36I really hope it works, I really hope it works.
0:38:39 > 0:38:43- You in control?- Calmer is probably the best word to say, yeah.
0:38:43 > 0:38:45- The shaking's stopped, thank God. - What's the dish?
0:38:45 > 0:38:48I thought I would do my own take on a mixed grill.
0:38:48 > 0:38:50I'm going to cook three meats three ways.
0:38:50 > 0:38:52I'm going to do a quail, a stuffed pork tenderloin
0:38:52 > 0:38:55- and a smoked beef fillet.- OK, how is all this going to come together?
0:38:55 > 0:38:57What's going to make this the one dish?
0:38:57 > 0:38:59I'm serving it with a burnt shallot puree,
0:38:59 > 0:39:00which goes with all three meats.
0:39:00 > 0:39:03- I'm doing it with a smoked tomato chutney as well.- Right.
0:39:03 > 0:39:05I just want to show you something you haven't had before.
0:39:05 > 0:39:08- Different for the right reasons. - Hopefully.
0:39:08 > 0:39:10This dish, have you tried it on customers or...
0:39:10 > 0:39:13Girlfriend has tried it, she loves it.
0:39:13 > 0:39:14She's going to love it, isn't she?
0:39:14 > 0:39:16I'm happy with the dish. I just hope you guys are.
0:39:19 > 0:39:22So he's going to give us a glazed quail,
0:39:22 > 0:39:25a blue cheese-stuffed loin of pork...
0:39:27 > 0:39:29..and a smoked fillet of beef.
0:39:31 > 0:39:33That's a lot going on with Bobby's dish.
0:39:34 > 0:39:36Blue cheese with the pork?
0:39:36 > 0:39:39My goodness me, that is a very, very big flavour.
0:39:39 > 0:39:42He says his girlfriend loves this dish - I hope we do too.
0:39:46 > 0:39:51'It'll mean a lot to impress. They're at the top of their field.'
0:39:51 > 0:39:56They are like God to me so it'd be really good to impress them.
0:40:00 > 0:40:02Aaron, you didn't have the best of starts, did you?
0:40:02 > 0:40:04I was completely out of my comfort zone,
0:40:04 > 0:40:07but I'm here to improve on that and show you that I can cook.
0:40:07 > 0:40:09Tell me, what are you cooking for us?
0:40:09 > 0:40:12Pan-fried duck breast with textures of pearl barley,
0:40:12 > 0:40:14peach, pickled red cabbage.
0:40:14 > 0:40:16This is not a dish that you've cooked in your job
0:40:16 > 0:40:18because you just can't do it for that many people.
0:40:18 > 0:40:23We only get £2.86 per person for four meals per day
0:40:23 > 0:40:25so the budget does not allow me to do that sort of thing.
0:40:25 > 0:40:28If you go through to the quarterfinal, how will you feel?
0:40:28 > 0:40:29Ecstatic. Over the moon.
0:40:29 > 0:40:31But I do realise that I've got a lot of weaknesses
0:40:31 > 0:40:34- that I do need to improve on. - Aaron, good luck with this, mate.
0:40:34 > 0:40:38- Looking forward to the duck. - OK, thank you very much. Thank you.
0:40:38 > 0:40:40'He's cooking for us a duck breast,'
0:40:40 > 0:40:43serving it with pickled red cabbage...
0:40:45 > 0:40:46..roasted peaches...
0:40:48 > 0:40:50..and textures of pearl barley.
0:40:50 > 0:40:53Of course, the most important part of cooking of the duck breast
0:40:53 > 0:40:57is that he renders the fat down really well.
0:40:57 > 0:41:00And, of course, the textures of pearl barley -
0:41:00 > 0:41:02very important that they're cooked enough.
0:41:02 > 0:41:05Aaron's got a lot to prove to us. His dish has got to be spot on.
0:41:06 > 0:41:09Last five minutes.
0:41:16 > 0:41:18We've got a great mix of dishes here.
0:41:18 > 0:41:19We've got a dessert going on,
0:41:19 > 0:41:21we've got three types of meat on another plate.
0:41:23 > 0:41:26We've got the most expensive ingredient of the season on another.
0:41:26 > 0:41:30All these dishes really are a true statement
0:41:30 > 0:41:32of what these chefs are like.
0:41:49 > 0:41:51Last 60 seconds.
0:41:56 > 0:41:57Time's up.
0:42:02 > 0:42:04- You all right?- Yeah, good, yeah.
0:42:04 > 0:42:08- I feel like a weight has just been lifted. Well done, mate.- Thanks.
0:42:08 > 0:42:12- Well done, mate.- Mine collapsed. It's an absolute nightmare.
0:42:12 > 0:42:13Right, you've all worked very hard.
0:42:13 > 0:42:16We are now very, very keen to sample your dishes.
0:42:18 > 0:42:21Sam, would you like to come and join us?
0:42:24 > 0:42:27First up is Sam.
0:42:27 > 0:42:30He's made a stone bass fillet layered with scallop puree
0:42:30 > 0:42:32and crusted potato.
0:42:32 > 0:42:35It's served with cauliflower three ways -
0:42:35 > 0:42:38roasted, shavings and a puree -
0:42:38 > 0:42:41crispy capers and pickled grapes.
0:42:43 > 0:42:44Presentation is good.
0:42:44 > 0:42:47You've got a really nice colour on top of the fish there.
0:42:47 > 0:42:49- It's a very nicely presented dish. - Thank you.
0:42:57 > 0:42:59- I think you've done a really good job there.- Thank you.
0:42:59 > 0:43:01The fish has a huge amount of flavour,
0:43:01 > 0:43:03more than actually I was expecting.
0:43:03 > 0:43:05I've just realised you've got the scallop puree,
0:43:05 > 0:43:07just underneath the potato, which is not an easy thing to do
0:43:07 > 0:43:09and it's really enhanced the dish
0:43:09 > 0:43:12and I can tell that you've seasoned during the cooking process,
0:43:12 > 0:43:13which is what I really like.
0:43:13 > 0:43:15And the potato on top is crunchy.
0:43:15 > 0:43:17- Well done.- Thank you.
0:43:17 > 0:43:19The roasted cauliflower, for me,
0:43:19 > 0:43:21has got that beautiful caramelisation
0:43:21 > 0:43:23and it brings this dish together.
0:43:23 > 0:43:28The puree is so well seasoned. It's so smooth, it's silky, it's lovely.
0:43:28 > 0:43:30I think the grapes only just work
0:43:30 > 0:43:32because there's not too many on the plate.
0:43:32 > 0:43:35- I think you've done a strong round again.- Thank you.
0:43:35 > 0:43:38- It's gone rather swimmingly, isn't it, Sam?- It is.
0:43:38 > 0:43:39I think it's a lovely dish.
0:43:39 > 0:43:43What I particularly like is how well you've cooked the fish.
0:43:43 > 0:43:46We're not looking for perfection today, just some good cookery
0:43:46 > 0:43:48and I think you've done it on both counts.
0:43:48 > 0:43:50- Well done.- Thank you.- Well done.
0:43:55 > 0:43:57'I feel ecstatic at the minute.'
0:43:57 > 0:44:00Marcus Wareing, two Michelin star chef,
0:44:00 > 0:44:01just gave us feedback like that.
0:44:01 > 0:44:05It's just amazing. I couldn't be any happier.
0:44:07 > 0:44:10Rebecca, it's pudding time. Up you come, please.
0:44:14 > 0:44:20Rebecca has made sticky toffee pudding with Calvados apples,
0:44:20 > 0:44:25a pecan brittle, a tuile, candied dates and a toffee sauce.
0:44:27 > 0:44:29You were supposed to be giving us
0:44:29 > 0:44:31a sticky toffee pudding with an oozy inside.
0:44:31 > 0:44:34Yeah, but the oozy's now on the outside.
0:44:34 > 0:44:37It's something that I've done so many times.
0:44:37 > 0:44:40I thought, "Is it too simple? No, I'm going to do it cos I can do it."
0:44:40 > 0:44:43And it's just sod's law, but, hey-ho...
0:44:54 > 0:44:57The sticky toffee, I really like it. I really, really like it.
0:44:57 > 0:45:01- Thank you.- And I'd eat that all on my own, just that pudding.
0:45:01 > 0:45:05- Presentation you can work on.- Yeah.
0:45:05 > 0:45:06I really quite like the sauce.
0:45:06 > 0:45:08It's incredibly sweet, but we'd expect that.
0:45:08 > 0:45:10The apple is there on the side,
0:45:10 > 0:45:12it adds a nice little bit of tanginess to this dish.
0:45:12 > 0:45:15It's almost good home cookery, isn't it?
0:45:15 > 0:45:18It's what every boy would want his mum to make.
0:45:18 > 0:45:23- However, it's a bit of a mess.- Yeah. - It just isn't very cheffy.
0:45:23 > 0:45:27- Right, Rebecca, here you are. - Thank you very much. Thank you.
0:45:34 > 0:45:37'It was nowhere near where I wanted it to be.
0:45:37 > 0:45:40'It wasn't at the standard I know I can do,'
0:45:40 > 0:45:42but the feedback was surprisingly nice.
0:45:42 > 0:45:44I thought they were going to refuse to eat it.
0:45:46 > 0:45:51Lewis's squab pigeon is served with asparagus, morel mushrooms,
0:45:51 > 0:45:56potato discs, broad beans, shavings of truffle,
0:45:56 > 0:46:01fermented black garlic, an asparagus puree and a mushroom stock.
0:46:06 > 0:46:09Lewis, the bird's raw. It really is raw.
0:46:21 > 0:46:25I find the puree, it's very grainy. It's not a nice puree.
0:46:25 > 0:46:28The sauce lacks a real depth of flavour.
0:46:28 > 0:46:31I'm really disappointed with this dish.
0:46:31 > 0:46:33It's not a good dish from you today, Lewis.
0:46:33 > 0:46:35It lacks seasoning in areas, it lacks depth in areas.
0:46:35 > 0:46:38I think, fundamentally, we need to focus on the main event,
0:46:38 > 0:46:40which is the pigeon. It's raw
0:46:40 > 0:46:42and you should have done something about that
0:46:42 > 0:46:43before you put it onto the plate.
0:46:43 > 0:46:46- OK.- Do you think perhaps you did too much?
0:46:46 > 0:46:49I agree, yeah, a wee bit off on timings.
0:46:49 > 0:46:51I should have got the bird on a wee bit earlier.
0:46:51 > 0:46:53Yeah, no, I agree.
0:46:53 > 0:46:55- Righto, Lewis, thank you.- Thank you.
0:46:55 > 0:46:57Thank you.
0:47:03 > 0:47:07'A lot of fatal errors, not even minor mistakes
0:47:07 > 0:47:08'so I've let myself down.'
0:47:11 > 0:47:13I feel like it's an excellent opportunity blown.
0:47:16 > 0:47:22Mark has made roast rump of lamb with braised lamb belly.
0:47:22 > 0:47:26It's accompanied by artichoke fondants, baby artichokes
0:47:26 > 0:47:31and a Jerusalem artichoke puree served with a lamb sauce.
0:47:31 > 0:47:34It looks like a hearty lamb dish. I would want to eat that.
0:47:34 > 0:47:37- It looks nice.- Thank you. - Right, can we?
0:47:47 > 0:47:48Mark...
0:47:49 > 0:47:51..the rump of lamb is still lovely and pink.
0:47:51 > 0:47:54It's nicely cooked, it's nicely seasoned.
0:47:54 > 0:47:57The belly, for me, is delicious, absolutely delicious.
0:47:57 > 0:48:01The puree is lovely and smooth. Some great skills here.
0:48:03 > 0:48:06Mark, I think you've redeemed yourself from the skills test.
0:48:06 > 0:48:09The braised belly is delicious and, without a doubt,
0:48:09 > 0:48:11that has enhanced the sauce
0:48:11 > 0:48:13in such a way that it's a nice, deep, big sauce.
0:48:13 > 0:48:17If anything, I would have liked to have seen a few more beans.
0:48:17 > 0:48:19I think we really are picking holes with this dish.
0:48:19 > 0:48:21- Thank you.- Good job, well done.
0:48:21 > 0:48:23The belly is just superb.
0:48:23 > 0:48:27It's just melting and it's the sort of stuff that you want
0:48:27 > 0:48:29to pick up with your fingers. Not bad, mate.
0:48:35 > 0:48:37'I'd like to think that I've shown as a chef'
0:48:37 > 0:48:41that I can come back from being knocked down.
0:48:41 > 0:48:44Yeah, absolutely brilliant.
0:48:44 > 0:48:47Really, really happy, I feel completely relieved.
0:48:50 > 0:48:54Bobby's version of a mixed grill is a smoked beef fillet,
0:48:54 > 0:49:00honey-glazed quail and a pork loin stuffed with sage and blue cheese.
0:49:00 > 0:49:04They're served with fondant potatoes, charred baby lettuce,
0:49:04 > 0:49:08burnt shallot puree and a smoked tomato chutney.
0:49:08 > 0:49:11Bobby, the mixed grill plate, it's a main course?
0:49:11 > 0:49:13Yeah, it is a bit too small, I think.
0:49:13 > 0:49:16But in saying that, it's very light presentation.
0:49:26 > 0:49:30Bobby, this dish doesn't work at all.
0:49:30 > 0:49:31All right.
0:49:31 > 0:49:33And I think you're trying to be different
0:49:33 > 0:49:36for the sake of being different and that's not a clever thing to do.
0:49:36 > 0:49:38It's all confused.
0:49:38 > 0:49:41Underseasoning of the vegetables, the potato, the lettuce,
0:49:41 > 0:49:44the blue cheese doesn't work on this dish.
0:49:44 > 0:49:46The slight smokiness on the beef is quite nice,
0:49:46 > 0:49:49it's not overpowering, I thought it'd be a lot bigger.
0:49:49 > 0:49:53But that's about it, Bobby, for me. I think you're just trying too hard.
0:49:53 > 0:49:58Bobby, I really wanted to like this dish. I really wanted to.
0:49:58 > 0:50:00You're a young, keen, eager chef.
0:50:00 > 0:50:03But to be different, it's got to be outstanding.
0:50:03 > 0:50:07The smoking of the beef is very light on there, it's not too strong.
0:50:07 > 0:50:08I thought you balanced that really well.
0:50:08 > 0:50:11Yes, you've got a lovely loin of pork there still pink,
0:50:11 > 0:50:13but there's not a gram of seasoning on it.
0:50:13 > 0:50:15- All you can taste is sage. - No, I know.
0:50:15 > 0:50:17You've let your cheffiness just run wild with you.
0:50:17 > 0:50:20As a customer, I ain't going to order a dish
0:50:20 > 0:50:22that's got beef, pork and quail on it.
0:50:24 > 0:50:26'I don't feel great.
0:50:26 > 0:50:29'It could have gone a lot better.
0:50:29 > 0:50:30'I tried too hard to impress.
0:50:30 > 0:50:33'Maybe I should have just stuck with something I knew,'
0:50:33 > 0:50:38that I was confident in, that I knew I could deliver.
0:50:38 > 0:50:40It just didn't work for me today.
0:50:44 > 0:50:48Aaron's dish is pan-fried duck breast with pearl barley,
0:50:48 > 0:50:52roasted peaches, carrot and peach puree
0:50:52 > 0:50:54topped with pickled red cabbage.
0:50:54 > 0:50:59It's very bright. Does it capture your eye for the right reasons?
0:50:59 > 0:51:01For me, no.
0:51:11 > 0:51:13The duck itself is raw.
0:51:13 > 0:51:16It's not had enough time in the pan or in the oven.
0:51:16 > 0:51:18The peaches don't really have a place on this dish
0:51:18 > 0:51:20and there's not enough pickled cabbage.
0:51:20 > 0:51:23I thought the cabbage was going to be a main event.
0:51:23 > 0:51:25The dish doesn't work together, I'm sorry.
0:51:26 > 0:51:30From a professional chef, it really does make me scratch my head.
0:51:30 > 0:51:36- It gets me confused.- Monica and Marcus are finding huge holes.
0:51:36 > 0:51:39However, I like peach and duck. It's new to me.
0:51:39 > 0:51:40You've got some nice ideas,
0:51:40 > 0:51:43but I don't believe you have a great deal of cooking at high-end,
0:51:43 > 0:51:45which is hardly surprising.
0:51:45 > 0:51:47It's why I've come here - to take on your criticism,
0:51:47 > 0:51:50show me where I'm going wrong and things I can improve in.
0:51:50 > 0:51:52- Thank you, Aaron. - Thank you very much.
0:51:55 > 0:52:00'I feel disappointed in myself. I think the pressure got to me.'
0:52:01 > 0:52:03It's been a steep learning curve.
0:52:06 > 0:52:09Thank you very much, chefs, you've put a lot into these two tests.
0:52:09 > 0:52:13Your work now is over. Our hard work is about to begin.
0:52:13 > 0:52:15We have to decide which of you
0:52:15 > 0:52:17are going through to the quarterfinal
0:52:17 > 0:52:18and which of you are leaving us.
0:52:18 > 0:52:20Thank you, chefs, off you go.
0:52:30 > 0:52:33I think the standard is pretty high in parts.
0:52:33 > 0:52:36Certainly the nerves that we expected,
0:52:36 > 0:52:39but I'm quite excited about a couple of these.
0:52:39 > 0:52:42There's been ups and downs, but I think, overall,
0:52:42 > 0:52:43I feel very happy with this.
0:52:43 > 0:52:47A few of them had a point to prove, a couple of them really did that
0:52:47 > 0:52:51so I'm pleased that we've got a couple of good chefs here today.
0:52:51 > 0:52:54I think Sam stands out head and shoulders above everyone else.
0:52:54 > 0:52:57He did both challenges very, very well.
0:52:57 > 0:52:59He delivered two fantastic dishes.
0:52:59 > 0:53:03- This is the beginning of a great journey for him.- Sam goes through?
0:53:03 > 0:53:06A close runner-up on the signature dish, for me, was Mark.
0:53:06 > 0:53:09He's completely and utterly messed up in the skills test,
0:53:09 > 0:53:13but the quality of his lamb dish was impossible to ignore.
0:53:13 > 0:53:16- It was great. - Mark's lamb belly was fantastic.
0:53:16 > 0:53:18That whole dish came together beautifully well.
0:53:18 > 0:53:20I think he did a really good job.
0:53:20 > 0:53:22We've got two in. I'd now like to talk about
0:53:22 > 0:53:25contestants I think need to leave the competition.
0:53:25 > 0:53:29I think Aaron was incredibly brave to come to the MasterChef kitchen
0:53:29 > 0:53:33with his knowledge of cookery. It's just not his day.
0:53:33 > 0:53:35- Aaron goes?- I think so.
0:53:35 > 0:53:42Now, I really don't know what to do about Bobby, Lewis and Rebecca.
0:53:42 > 0:53:45The reason why we liked Rebecca's main element of the dessert
0:53:45 > 0:53:47is cos it was comfort food. It's something you cook at home.
0:53:47 > 0:53:49It's not fine dining, it's not cutting edge.
0:53:49 > 0:53:53It is something very simple and even that wasn't done correctly.
0:53:53 > 0:53:55If you're going to do something like a sticky toffee pudding,
0:53:55 > 0:53:58it's got to be good. You can't afford to have mistakes
0:53:58 > 0:54:00if that's what you're going to do and she did mess it up.
0:54:00 > 0:54:02I would love to be a quarterfinalist,
0:54:02 > 0:54:05but I do think that I'm probably a bit of a wild card
0:54:05 > 0:54:08for the judges to put through. I have got something there.
0:54:08 > 0:54:11Whether or not I get the chance to show it is up to the judges.
0:54:11 > 0:54:15I think there's definitely an interesting point about Bobby.
0:54:15 > 0:54:18He's keen, confident, probably a little bit overconfident,
0:54:18 > 0:54:20but that's not bad.
0:54:20 > 0:54:22What concerns me is his understanding of the ingredients
0:54:22 > 0:54:27and I think sometimes more and more and more does not make a great dish.
0:54:27 > 0:54:31Can he rein himself back? What more has he got?
0:54:31 > 0:54:33I want to stay in the competition loads.
0:54:33 > 0:54:36I'd be gutted to go out so early.
0:54:36 > 0:54:40But I haven't delivered today so I can't act surprised if I do.
0:54:40 > 0:54:42Lewis is a chef who chose possibly
0:54:42 > 0:54:45the most expensive ingredients here today,
0:54:45 > 0:54:47yet did not do it any justice.
0:54:47 > 0:54:50He served a raw pigeon and an underwhelming sauce.
0:54:50 > 0:54:52Yes, there was errors, but I think with Lewis,
0:54:52 > 0:54:54there could be something to build on.
0:54:54 > 0:54:56He seems to have more experience.
0:54:56 > 0:55:00I wouldn't have believed the amount of pressure here today.
0:55:00 > 0:55:02If I'd got to grips with the pressure,
0:55:02 > 0:55:05I would have had a much better result.
0:55:05 > 0:55:09What I would ask you is you've got three chefs there
0:55:09 > 0:55:10that have made mistakes.
0:55:12 > 0:55:16Who is likely to eradicate the mistakes going into the next round?
0:55:16 > 0:55:20I never thought that, at this stage, this would be so tough.
0:55:31 > 0:55:33Well done, all six of you.
0:55:33 > 0:55:35We do admire the hard work you put into this.
0:55:35 > 0:55:38We also understand how nerve-wracking it can be
0:55:38 > 0:55:41coming into the MasterChef kitchen for the first time.
0:55:43 > 0:55:45We have made our decision -
0:55:45 > 0:55:48three of you are going through to the quarterfinal.
0:55:49 > 0:55:52The first chef leaving the competition is...
0:55:54 > 0:55:57- ..Aaron.- OK.- Thank you, Aaron.
0:55:59 > 0:56:00'Obviously, I'm gutted.
0:56:00 > 0:56:03'I don't think I showed my best cooking today.'
0:56:03 > 0:56:05Nerves got the better of me, unfortunately,
0:56:05 > 0:56:08but it is what it is on the day.
0:56:10 > 0:56:13Our second chef leaving the competition...
0:56:24 > 0:56:25..Rebecca.
0:56:30 > 0:56:33'Disappointing, but I'm not at all surprised.'
0:56:33 > 0:56:36It's been amazing, completely, start to finish,
0:56:36 > 0:56:38even though it's been short and sweet.
0:56:39 > 0:56:42And the third chef that is leaving us is...
0:56:53 > 0:56:55..Lewis.
0:57:04 > 0:57:07I'm not happy with the performance today.
0:57:07 > 0:57:09But I'll take away from it the experience
0:57:09 > 0:57:13and the learning curve that we've had and I really enjoyed it.
0:57:14 > 0:57:15Quarterfinalists!
0:57:20 > 0:57:22'The day's been fantastic.
0:57:22 > 0:57:24'I couldn't have pictured it any better.'
0:57:24 > 0:57:27I'll have a couple of shandies tonight, yeah.
0:57:29 > 0:57:31'I certainly did have to pull it out of the bag.'
0:57:31 > 0:57:34I knew it was do or die, basically.
0:57:34 > 0:57:36It's going to be all guns blazing now, it has to be.
0:57:36 > 0:57:40So relieved. I'm so grateful to be given a second chance.
0:57:40 > 0:57:43I don't think I've felt like this for a long, long while.
0:57:43 > 0:57:45It's fantastic, absolutely fantastic.