0:00:02 > 0:00:06It's the last week of the professional MasterChef heats.
0:00:08 > 0:00:11And these six chefs believe they have what it takes
0:00:11 > 0:00:14to earn the last few quarterfinal places.
0:00:16 > 0:00:20Tonight, they face two challenges set by judge Gregg Wallace
0:00:20 > 0:00:22and two of Britain's best chefs,
0:00:22 > 0:00:27Monica Galetti and Michelin-starred Marcus Wareing.
0:00:31 > 0:00:34Being up against all these other top chefs in the country
0:00:34 > 0:00:38is quite daunting. It's all unknown.
0:00:39 > 0:00:43I believe in my food so let's hope the judges do as well.
0:00:45 > 0:00:46I'm excited to meet our chefs
0:00:46 > 0:00:49and see what talent we're going to uncover.
0:00:52 > 0:00:56I hope they can enjoy it, relax and serve some fantastic food.
0:01:05 > 0:01:09This is the skills test. We're going to see your skill test in a moment.
0:01:09 > 0:01:10Marcus, we start with you.
0:01:10 > 0:01:13Lovely looking fish - what do you want them to do with it?
0:01:13 > 0:01:17I would like them to fillet a whole plaice, steam one portion
0:01:17 > 0:01:19- and serve it with a mushroom cream sauce.- Why steam it?
0:01:19 > 0:01:21Monica, I don't know if you'd agree,
0:01:21 > 0:01:23but I've never had a cream sauce
0:01:23 > 0:01:25- with a pan-fried piece of fish before.- Very rarely.
0:01:25 > 0:01:27It's a wonderful way to cook a fish
0:01:27 > 0:01:29and it's going to keep it very moist.
0:01:29 > 0:01:33- Oh, if this goes well, this is going to be a cracking lunch for me.- Mmm!
0:01:33 > 0:01:35- Can you show me how to do it?- Sure.
0:01:35 > 0:01:37In this steaming pot,
0:01:37 > 0:01:40we have our already made fish stock cos this is going to be
0:01:40 > 0:01:44used for the base of our sauce, but I want to add into it,
0:01:44 > 0:01:47though, half a lemon, a couple of bay leaves, a sprig of thyme,
0:01:47 > 0:01:49shallot...
0:01:51 > 0:01:53..lemon grass, fennel.
0:01:53 > 0:01:55Obviously the chefs are going to come in,
0:01:55 > 0:01:58they're going to see the steaming basket. I wonder, though,
0:01:58 > 0:02:01if they are going to use those ingredients to enhance the stock.
0:02:01 > 0:02:05Well, that's the test. The ingredients are there.
0:02:05 > 0:02:09It's up to them. So, now I'm going to start to fillet the plaice.
0:02:10 > 0:02:13The most important thing is here we're looking for knife skills,
0:02:13 > 0:02:16making sure that they cut around the head
0:02:16 > 0:02:18and that they're filleting the fish properly.
0:02:18 > 0:02:21I think you two are going to get really upset
0:02:21 > 0:02:23if they start to hack about with this fish.
0:02:23 > 0:02:25That's not going to happen.
0:02:25 > 0:02:27That they're not going to hack about with it
0:02:27 > 0:02:29- or you're not going to get upset?- Both!
0:02:29 > 0:02:32When we come to the fillets, take your knife,
0:02:32 > 0:02:35gently angling your knife along the skin.
0:02:35 > 0:02:40There's no pressure on my knife at all. The knife's doing all the work.
0:02:40 > 0:02:44- Seems relatively simple. - Mmm.- For a trained chef.
0:02:44 > 0:02:46So, let's put them into our steamer.
0:02:46 > 0:02:49These we'll steam for probably about three minutes.
0:02:49 > 0:02:51So, now that they're steaming away,
0:02:51 > 0:02:52I'm going to start to make the sauce.
0:02:52 > 0:02:55So, a little chopped shallot.
0:02:55 > 0:02:57Just a few mushrooms.
0:03:00 > 0:03:02I'm just going to put a little bit of white wine.
0:03:06 > 0:03:09- My stock, again, that's got added flavour now.- Oh, that's incredible!
0:03:09 > 0:03:11That's incredible!
0:03:11 > 0:03:14I'm going to watch very closely how they make this sauce
0:03:14 > 0:03:17because they could approach this in loads of different ways.
0:03:17 > 0:03:19You've got to use common sense, really.
0:03:19 > 0:03:22You don't want to see them fill that pan up with lots of stock,
0:03:22 > 0:03:24it's going to take 15 minutes to reduce down.
0:03:24 > 0:03:27Take this liquid and pass it out.
0:03:27 > 0:03:30A drop of cream.
0:03:32 > 0:03:36- You've reduced that right down. - Yep. So, the mushrooms in.
0:03:38 > 0:03:39While that's just slightly cooking down,
0:03:39 > 0:03:44I'm going to bring over my steamed plaice. How do you know it's cooked?
0:03:44 > 0:03:46Well, that's just down to the chef's experience.
0:03:46 > 0:03:49You just have to touch it.
0:03:51 > 0:03:55There we have our steamed plaice with a white wine mushroom sauce.
0:03:57 > 0:04:00- Would you like to taste? - You try stopping me!
0:04:04 > 0:04:07The fish is so delicate, but it's not being overpowered
0:04:07 > 0:04:11by the cream sauce and the cream sauce has got so much flavour in it.
0:04:11 > 0:04:14I'm hoping for their sake and my sake that they can accomplish this.
0:04:14 > 0:04:18- Shall we get them in and have a look?- Definitely, let's get them in.
0:04:19 > 0:04:21First up is sous chef Scott.
0:04:23 > 0:04:27I'm currently working in a three-rosette fine dining restaurant
0:04:27 > 0:04:28and hotel in Hertfordshire.
0:04:31 > 0:04:34I've been working here seven and a half years now.
0:04:34 > 0:04:37I've worked my way up slowly over the years.
0:04:37 > 0:04:39It's the best job I've ever had.
0:04:39 > 0:04:41And the food's really good.
0:04:43 > 0:04:46I've become a chef because of my mum.
0:04:46 > 0:04:48She thinks she's a better cook than she is.
0:04:48 > 0:04:50So I wanted to cook for her.
0:04:52 > 0:04:55I'm going to give it my best shot
0:04:55 > 0:04:57and hopefully the judges will like my food.
0:04:59 > 0:05:03- Hello, Scott.- Hello.- Welcome to MasterChef.- Thank you very much.
0:05:03 > 0:05:05- Right, this is the skills test.- Yep.
0:05:05 > 0:05:07What I'd like you to do for us is fillet the whole plaice
0:05:07 > 0:05:09- and steam me one portion.- Yeah.
0:05:09 > 0:05:13- And serve that with a mushroom white wine cream sauce.- Right.
0:05:13 > 0:05:15Have you done that before?
0:05:15 > 0:05:18- Yes, it's been a while, but, yeah. - You've got 20 minutes.- OK.
0:05:18 > 0:05:20Off you go.
0:05:52 > 0:05:57- You've got those fillets off in just over 60 seconds, chef.- Thank you.
0:06:03 > 0:06:05You feeling less nervous now?
0:06:05 > 0:06:08I'm still shaking a bit and my heart's going so, yeah,
0:06:08 > 0:06:10I am nervous.
0:06:17 > 0:06:21Would you let us in on your plan, please, Scott?
0:06:21 > 0:06:23So, yeah, I'm going to make a sauce
0:06:23 > 0:06:26with the mushrooms, shallots, a little bit of white wine.
0:06:32 > 0:06:34How long you going to cook that fish for?
0:06:34 > 0:06:37I'm going to give it about four or five minutes.
0:06:43 > 0:06:45What are you doing there? Are you just reducing down the stock?
0:06:45 > 0:06:47Yeah, reducing the fish stock
0:06:47 > 0:06:49- just to intensify the flavour of it. - Yeah.
0:06:50 > 0:06:53- What's going to happen next? - I'm going to add the cream.
0:06:58 > 0:07:01- Scott, you've got three minutes left, please.- Perfect.
0:07:13 > 0:07:17- All done with a couple of minutes to spare.- Yeah.
0:07:21 > 0:07:26You do know that Gregg eats quite a lot and that's a small portion?
0:07:26 > 0:07:29That's a mouthful for him!
0:07:30 > 0:07:35Anyway, you approached the fish with a huge amount of competence,
0:07:35 > 0:07:37which was really good to see.
0:07:37 > 0:07:40Very well filleted with speed and then skimmed and trimmed.
0:07:40 > 0:07:43With your sauce, I'm looking for layers of flavour
0:07:43 > 0:07:46so for your steaming, you used the fish stock
0:07:46 > 0:07:48and you used that as your sauce
0:07:48 > 0:07:53- because I personally wouldn't waste all those ingredients in water.- Yep.
0:07:53 > 0:07:55Guys, you try and I'll just smell it.
0:07:55 > 0:07:58THEY LAUGH
0:08:06 > 0:08:08Scott, not a bad effort.
0:08:08 > 0:08:11The fish, surprisingly, has not overcooked
0:08:11 > 0:08:13cos it was there for a hell of a long time
0:08:13 > 0:08:14and it's a great attempt from you.
0:08:14 > 0:08:17- I look forward to seeing a bit more from you, Scott.- Thank you.
0:08:17 > 0:08:22It's a very nice, light-flavoured fish dish,
0:08:22 > 0:08:25but I, just as a chef, am looking for more layers
0:08:25 > 0:08:28and I'd like you to incorporate more flavours within your food.
0:08:28 > 0:08:30I really like it, I love the textures.
0:08:30 > 0:08:32However, that sauce has nowhere near the depth of flavour
0:08:32 > 0:08:35that Marcus's dish had, I have to say.
0:08:35 > 0:08:37- But that's a pretty good start, chef.- Thank you.
0:08:43 > 0:08:45We cook tasting menus, though.
0:08:45 > 0:08:48We're having ten courses and I guess that was just my thought,
0:08:48 > 0:08:50that I just want to give them
0:08:50 > 0:08:53a nice square piece of fish with a bit of sauce on top.
0:08:54 > 0:08:57I'm going to get hammered for that, aren't I?
0:09:00 > 0:09:03Next is senior sous chef Jamie.
0:09:03 > 0:09:06My career started in London and I moved up when I was 18
0:09:06 > 0:09:09and worked in a Michelin-starred kitchen for two years,
0:09:09 > 0:09:11then I moved back down to Devon
0:09:11 > 0:09:14and gained the knowledge I know now today.
0:09:15 > 0:09:19Being a professional chef means everything to me.
0:09:19 > 0:09:22I work on my days off, I work all hours under the sun
0:09:22 > 0:09:24and I wouldn't have it any other way.
0:09:24 > 0:09:26I've just moved into a new property with my girlfriend
0:09:26 > 0:09:29and I have to have my own room due to the amount of cookbooks
0:09:29 > 0:09:31and cooking stuff I actually have.
0:09:31 > 0:09:34I feel MasterChef is the best competition out there for chefs
0:09:34 > 0:09:37so I thought it was time to take on this challenge
0:09:37 > 0:09:38and see if I could do well in this one.
0:09:40 > 0:09:42- You all right, Jamie?- Good, thanks.
0:09:42 > 0:09:48- This is a skills test.- Done any fish work before?- Yep.- Sauce making?- Yep.
0:09:48 > 0:09:52Well, you should be all right, then. 20 minutes - off you go.
0:10:14 > 0:10:15That's working, chef, isn't it?
0:10:20 > 0:10:23How many fish do you fillet in the course of a day?
0:10:23 > 0:10:27On an average day, we do ten types of fish to prep.
0:10:27 > 0:10:29You've stumbled on the right skills test, my friend.
0:10:29 > 0:10:31Hopefully!
0:10:49 > 0:10:52You've got ten minutes left to steam the fish and make the sauce.
0:11:05 > 0:11:07- Cooked?- Yep.- Come on, then.
0:11:13 > 0:11:16- You done?- Yep.
0:11:21 > 0:11:24For a chef who deals with a lot of fish on a day to day basis,
0:11:24 > 0:11:25your filleting surprises me.
0:11:25 > 0:11:27There's just too much waste on the bone
0:11:27 > 0:11:30and too much waste in the bowl from the fish itself.
0:11:30 > 0:11:34This is the attention to detail we're looking for, OK?
0:11:47 > 0:11:49The sauce, for me, is a very strong reduction,
0:11:49 > 0:11:51but the mushrooms that you used in the base,
0:11:51 > 0:11:55there just wasn't enough of it to impart any mushroom flavour.
0:11:55 > 0:11:59It's a mushroom sauce - you want to taste mushroom.
0:11:59 > 0:12:02- The fish is lovely, but this sauce is far too liquid.- Yep.
0:12:02 > 0:12:04The good thing about it is the fish is nicely cooked,
0:12:04 > 0:12:08- but, for me, that's all.- Yep.
0:12:13 > 0:12:17I know he made mistakes, but I actually think he's competent.
0:12:18 > 0:12:20The pressure was immense in there.
0:12:20 > 0:12:23At the start, I did some little rookie mistakes,
0:12:23 > 0:12:26leaving too much fish on there. Can't we just do it all again?
0:12:26 > 0:12:28Just cut it and start again?
0:12:30 > 0:12:36The final chef to face Marcus's test is Iain from Scotland.
0:12:37 > 0:12:42I'm currently working in a family-run restaurant in Linlithgow.
0:12:43 > 0:12:45It's my first head chef job
0:12:45 > 0:12:49and it is very different from anything that I've done before.
0:12:49 > 0:12:54It's a lot more challenging. I've got a lot more responsibility.
0:12:54 > 0:12:58I used to get up to a little bit of mischief when I was at school
0:12:58 > 0:13:03so I left school, became a chef and I learned respect.
0:13:04 > 0:13:06I think, for most chefs,
0:13:06 > 0:13:09I think the skills test kind of puts the fear into them.
0:13:11 > 0:13:15My dream scenario would probably be fish prep.
0:13:17 > 0:13:18I'm fairly confident
0:13:18 > 0:13:21that I'd be able to overcome something like that.
0:13:24 > 0:13:28- Welcome to MasterChef.- Thank you. - How does that look?
0:13:28 > 0:13:31- Good.- Good?
0:13:32 > 0:13:35Iain, you've got 20 minutes - off you go.
0:14:07 > 0:14:10Tell us your plan.
0:14:10 > 0:14:12Well, I'm going to put some aromats into the water
0:14:12 > 0:14:16while I'm steaming it and I'm going to cook a portion of the fish
0:14:16 > 0:14:18and then I'm going to go into
0:14:18 > 0:14:20- making the mushroom sauce straight after.- Righto.
0:14:41 > 0:14:45- Iain, you've got just four minutes left.- Right.
0:14:45 > 0:14:46That's enough, isn't it?
0:14:46 > 0:14:48Should be, yeah.
0:15:06 > 0:15:07- Done?- Chef.
0:15:13 > 0:15:17Filleting a fish from tail to head is completely the wrong way.
0:15:17 > 0:15:20- OK, Chef.- A fish is filleted from head to tail.
0:15:20 > 0:15:23There are a few other points - the garnishes on the left-hand side
0:15:23 > 0:15:26were there for the steaming, including the fish stock
0:15:26 > 0:15:29of which I would like you to have used that fish stock
0:15:29 > 0:15:31in the steamer for your sauce. Yes, Chef.
0:15:31 > 0:15:35And then the stock and white wine wasn't reduced far enough.
0:15:44 > 0:15:47The fish is overcooked. There's no depth in the sauce.
0:15:47 > 0:15:51It is just wet and quite boring, really.
0:15:51 > 0:15:52Yes, Chef.
0:15:52 > 0:15:54Yeah, Iain, I think we've covered it.
0:15:54 > 0:15:58The processes and the way this was gone about
0:15:58 > 0:16:02is clearly reflected in the dish. It's not great.
0:16:02 > 0:16:04- Let's hope you do better in the next round.- I will, promise.
0:16:10 > 0:16:11I think he knows his mistakes.
0:16:11 > 0:16:14- Gahhhh! - I think he'll come back, I do.
0:16:16 > 0:16:18Er, not so good.
0:16:18 > 0:16:20What I'm dreading is looking back on the TV
0:16:20 > 0:16:22and having Monica look at me like that.
0:16:28 > 0:16:31Monica, your turn. What are you going to get the chefs to do?
0:16:31 > 0:16:34- I would like the chefs to make a crepe suzette.- Yes!
0:16:34 > 0:16:38A crepe suzette is a crepe or pancake that's served
0:16:38 > 0:16:43with an orange caramel sauce. It's normally served flambeed at the end.
0:16:43 > 0:16:46Sounds simple, but, as we know, nothing's simple in this kitchen.
0:16:46 > 0:16:49- How long have they got to do this? - 15 minutes.
0:16:49 > 0:16:53Right, crepe suzette, one of my favourites. Off you go, Monica.
0:16:53 > 0:16:57So the first thing that I'm going to do is make my crepe batter up.
0:16:57 > 0:16:58I have some plain flour
0:16:58 > 0:17:02and they have to make this recipe up on their own
0:17:02 > 0:17:04just by judging the amount of flour to liquid.
0:17:04 > 0:17:06Everyone makes pancakes at home,
0:17:06 > 0:17:08we don't necessarily need a recipe with it.
0:17:08 > 0:17:10Some sugar.
0:17:10 > 0:17:13These recipes are the sort of thing your mum used to do.
0:17:13 > 0:17:16- She used to throw it together. - Mums do, don't they?
0:17:16 > 0:17:20- They just throw it together.- I guess I picked it up from my mum, then.
0:17:24 > 0:17:25What consistency do you want?
0:17:25 > 0:17:27You want it quite runny, the mix,
0:17:27 > 0:17:30because you're not wanting very thick pancakes here.
0:17:30 > 0:17:35Right, so now my mix is made, I'm going to cook my crepes up.
0:17:37 > 0:17:39It'd be really interesting to see the chefs
0:17:39 > 0:17:44that actually come in here on their first dish and flip the pancake.
0:17:44 > 0:17:46Are you going to flip, Monica?
0:17:46 > 0:17:49No, it's too much pressure for me to flick.
0:17:49 > 0:17:52I flick with my daughter, though.
0:17:54 > 0:17:57So, now I'm just making sure it's a lovely, light,
0:17:57 > 0:18:00golden colour on the pancakes.
0:18:06 > 0:18:08And now I'm going to make the sauce. I've got some sugar.
0:18:08 > 0:18:11I'm going to turn this up to a high heat
0:18:11 > 0:18:14and I want to caramelise this sugar.
0:18:14 > 0:18:18So, to this, I'm going to add a knob of butter.
0:18:18 > 0:18:23Let that emulsify and, being very careful, in goes the orange juice.
0:18:24 > 0:18:26So you can see the sauce consistency
0:18:26 > 0:18:28is coming really lovely there, Gregg.
0:18:28 > 0:18:30The juice has reduced down
0:18:30 > 0:18:33so, at this point, I'm going to add my liqueur.
0:18:36 > 0:18:38Just flambe, burn off the alcohol
0:18:38 > 0:18:41and now I'm adding the crepes back into the sauce
0:18:41 > 0:18:45and I want it completely coated through in that sauce.
0:18:45 > 0:18:48Mmm!
0:18:48 > 0:18:50This is the classic way that it's served.
0:18:55 > 0:18:59And then just finishing it off with the fresh oranges
0:18:59 > 0:19:01that have just been dropped back into the sauce.
0:19:01 > 0:19:04There you have it - crepes suzette.
0:19:11 > 0:19:13- One!- One each, Gregg, one each.
0:19:14 > 0:19:18That was hell, waiting for these to be cooked.
0:19:22 > 0:19:24That is SO satisfying.
0:19:24 > 0:19:26With the balance of the sugar and the alcohol
0:19:26 > 0:19:29and the orange juice, it makes the whole dish come together.
0:19:29 > 0:19:32I think it's really good, a great challenge.
0:19:32 > 0:19:35I now know what a perfect one should taste like.
0:19:35 > 0:19:37Shall we get the chefs in, see what they make of it?
0:19:40 > 0:19:43First up is cookery teacher Helen.
0:19:45 > 0:19:47I currently work at a vegetarian cookery school
0:19:47 > 0:19:49in the centre of Bath.
0:19:49 > 0:19:52I turned vegetarian at ten,
0:19:52 > 0:19:55but I always wanted to be a chef,
0:19:55 > 0:19:58although I think I always considered myself an artist first.
0:19:58 > 0:20:02So it's a great career because I can use that artistry.
0:20:02 > 0:20:07I'm quite nervous about Marcus and Monica tasting my food.
0:20:07 > 0:20:10With Gregg, I think it's going to be OK.
0:20:10 > 0:20:16I'm completely obsessed by sweet things so I think we'll match there.
0:20:19 > 0:20:23- Welcome to professional MasterChef. - Thank you.- This look good to you?
0:20:23 > 0:20:25Yeah, so far.
0:20:25 > 0:20:29- You have 15 minutes to make us crepes suzette.- OK.- Off you go.
0:20:52 > 0:20:54So you were just having a quick test there with the first one?
0:20:54 > 0:20:56Yeah, to make sure the thickness is right.
0:21:01 > 0:21:02You've done this before.
0:21:02 > 0:21:05It's more challenging while shaking, though.
0:21:05 > 0:21:07- Are you shaking?- A little bit.
0:21:07 > 0:21:10I look up every now and then and remember where I am.
0:21:10 > 0:21:12It's like, "Ooh!"
0:21:12 > 0:21:14Look up again.
0:21:14 > 0:21:16- ALL:- Ooh!
0:21:27 > 0:21:29What's not quite right with these pancakes, Helen?
0:21:29 > 0:21:33Oh, too thick and just cooked too slowly.
0:21:36 > 0:21:37You've got five minutes left.
0:21:40 > 0:21:45- What's going on, Helen?- Oh, I'm just not liking the way it's...
0:21:45 > 0:21:47If you're going to keep this going,
0:21:47 > 0:21:49we're not going to have much pancakes.
0:21:49 > 0:21:52You've got to make the sauce as well and you're running out of time.
0:21:52 > 0:21:55There, there!
0:22:04 > 0:22:07Right, Helen, you've got just two minutes left now.
0:22:08 > 0:22:11No, it's not going to work, sorry.
0:22:18 > 0:22:20You've only got a minute left.
0:22:25 > 0:22:2720 seconds left.
0:22:40 > 0:22:43Go on, get it on, get it on, get it on.
0:22:45 > 0:22:48- Right, OK?- God!
0:22:50 > 0:22:55Sorry about that. Wow! A bit of a pancake crash, really.
0:22:55 > 0:22:58- Yeah.- Look, Helen, I think after the second attempt
0:22:58 > 0:23:01where it went wrong, you then lost your cool.
0:23:01 > 0:23:05- Yeah.- Then burnt it, then the pan next to you started smoking.
0:23:05 > 0:23:08Making the sauce, you had everything ready to go,
0:23:08 > 0:23:10but then you threw it out in the last minute
0:23:10 > 0:23:15and yet still managed to flambe some kind of sauce in the end, Helen.
0:23:24 > 0:23:27Oh, Helen, because it was rushed,
0:23:27 > 0:23:32the oranges are still quite under, you know. It's almost there.
0:23:32 > 0:23:35It was so rushed, though, it's a real shame.
0:23:37 > 0:23:40Helen, I think this is a rubbery pancake, an orange sauce
0:23:40 > 0:23:42and some orange segments.
0:23:42 > 0:23:44And that's all it is.
0:23:44 > 0:23:47I don't think it's a write-off. I think you know how to do it.
0:23:47 > 0:23:50I think if we let you have another go, you'd be absolutely fine.
0:23:50 > 0:23:53I really do.
0:24:02 > 0:24:06I'm really disappointed in myself, really gutted.
0:24:06 > 0:24:09Out of all the skills tests it could have been, I was really
0:24:09 > 0:24:15hoping for a sweet one and, yeah, I just completely screwed it up.
0:24:15 > 0:24:17I didn't show what I could do at all.
0:24:20 > 0:24:24Next up is 23-year-old Karl.
0:24:28 > 0:24:31I'm head chef at a gastropub in Henlow.
0:24:31 > 0:24:33Been a head chef for about 18 months.
0:24:33 > 0:24:36Guys, check on - small mussel, pigeon, sea trout and venison.
0:24:36 > 0:24:37ALL: Yes, Chef!
0:24:37 > 0:24:40A lot of people do see me as quite young. I look quite young, as well,
0:24:40 > 0:24:44but I think if you work hard enough, age doesn't really come into it.
0:24:45 > 0:24:48There's loads of things I love about being a chef.
0:24:48 > 0:24:51I just don't think you get the buzz from any other job.
0:24:51 > 0:24:55I could never sit behind a desk because I fidget too much.
0:24:55 > 0:24:56Service, please.
0:24:56 > 0:24:59I was so looking forward to starting on MasterChef
0:24:59 > 0:25:03and I'm hoping the excitement will overcome the fear, sort of thing!
0:25:06 > 0:25:10Karl, what I would like you to make today is a crepe suzette.
0:25:10 > 0:25:13- Yep.- Do you know what that is?
0:25:13 > 0:25:18Yeah... It's, um...orange and... pancakes.
0:25:18 > 0:25:20You've got the gist of it.
0:25:20 > 0:25:23- 15 minutes.- OK.- Good luck.
0:25:45 > 0:25:47What are you up to, Karl, with the orange juice?
0:25:47 > 0:25:50I'm bringing it up to the boil and I going to get some
0:25:50 > 0:25:53sugar in their and then I'm going to whisk the butter into it.
0:25:57 > 0:26:01- You're halfway, all right? Seven and a half minutes left.- Yep.
0:26:08 > 0:26:11- What's happened?- I've... I've burnt the pancake.
0:26:39 > 0:26:40Hey!
0:26:53 > 0:26:54Done?
0:26:59 > 0:27:03- How was that, Karl?- Um, it was a bit nerve wracking. Um...
0:27:04 > 0:27:07I obviously burnt two crepes. I had to redo them.
0:27:07 > 0:27:10It could have gone a lot better, I think.
0:27:10 > 0:27:13I'm actually quite curious how it's going to taste.
0:27:13 > 0:27:16There's so much egg in this mix. There was no sugar, as well, Chef.
0:27:16 > 0:27:18- Yeah?- Yeah.
0:27:18 > 0:27:23Then the pan-frying of the orange segments in oil, um...
0:27:23 > 0:27:24Hm.
0:27:26 > 0:27:28Right. Come on, let's...
0:27:35 > 0:27:39- That's not a pancake, that's more like an omelette.- Mm.
0:27:39 > 0:27:43You were meant to make a caramel. You did not do that.
0:27:43 > 0:27:47It's wishy-washy runny orange juice on a plate.
0:27:47 > 0:27:50If it was served to me I'd send it back and I wouldn't come back again.
0:27:50 > 0:27:53Best you can do is draw a line under this, forget about it,
0:27:53 > 0:27:57make sure you come out and really fire into your own dish.
0:27:57 > 0:28:00- Yeah.- Lift that chin up, OK, and lift those shoulders.
0:28:00 > 0:28:03- You're a chef, a head chef. - Yep. Thank you.
0:28:10 > 0:28:13Like, Sunday we did 500 covers and that felt easy compared to that.
0:28:15 > 0:28:17Oh, it was a nightmare.
0:28:20 > 0:28:24The final chef to face Monica's test is Mark,
0:28:24 > 0:28:28who has spent six years working in Michelin-starred kitchens.
0:28:32 > 0:28:34I'm currently the joint head chef
0:28:34 > 0:28:37with my partner at a restaurant in Worcestershire.
0:28:39 > 0:28:42The things I love about being a chef is being creative.
0:28:42 > 0:28:46It's an art. The plate is your canvas.
0:28:46 > 0:28:50All good chefs have to have a passion, drive, enthusiasm.
0:28:50 > 0:28:51Service!
0:28:51 > 0:28:55Because the hours are crazy, you lose your friends...
0:28:56 > 0:28:58It's such a hard industry to come into,
0:28:58 > 0:29:03but if you've got the drive, the passion and enthusiasm, I think...
0:29:03 > 0:29:04you'll fly.
0:29:07 > 0:29:09Welcome to MasterChef, Mark.
0:29:09 > 0:29:12You have to make us some crepes and serve it with a suzette sauce.
0:29:12 > 0:29:13Lovely.
0:29:13 > 0:29:14Off you go, 15 minutes.
0:29:14 > 0:29:16Good luck, mate.
0:29:37 > 0:29:40Mark, tell me, what level of kitchen were you working in before?
0:29:40 > 0:29:41I've worked in a few one-stars
0:29:41 > 0:29:44- and I was also working in a two Michelin-star.- OK.
0:29:44 > 0:29:46SIZZLING
0:29:46 > 0:29:47What are you doing now, Mark?
0:29:47 > 0:29:50I'm just pouring my orange juice into my caramel,
0:29:50 > 0:29:51to flavour the caramel.
0:30:02 > 0:30:05You're half way. You've got seven and a half minutes left.
0:30:05 > 0:30:06Yep, thank you.
0:30:13 > 0:30:16- How many pancakes are you making? - I'm making one for each of you.
0:30:16 > 0:30:17Aww!
0:30:17 > 0:30:19Happy, Gregg?
0:30:19 > 0:30:21Do you want two?
0:30:51 > 0:30:52- Are you done?- Yes.
0:30:57 > 0:31:02- Mark, the sauce, you tried to flambe it from cold. It doesn't work.- OK.
0:31:02 > 0:31:05- It needs that heat behind it. - Yeah, OK.
0:31:05 > 0:31:08But I love the fact that you added the zest into it, as well.
0:31:08 > 0:31:09Thank you.
0:31:16 > 0:31:18- I thought that was a good attempt, Mark.- Thank you.
0:31:18 > 0:31:21It would have been nice maybe to see the pancakes go
0:31:21 > 0:31:23- back into the sauce to absorb it. - OK.
0:31:23 > 0:31:27- But I think overall it's a very, very good attempt.- Thank you.
0:31:27 > 0:31:30The caramel, the orange, has come together very well.
0:31:30 > 0:31:32It's a very good sauce.
0:31:32 > 0:31:36- I love the flavour. I find the sauce a little too thick.- OK.
0:31:36 > 0:31:41But, hey, for a skills test, first challenge on MasterChef, I think
0:31:41 > 0:31:44you can be quietly pleased with yourself.
0:31:44 > 0:31:45Thank you.
0:31:51 > 0:31:54- Nervous when he came in, but very competent.- Yeah.
0:31:57 > 0:32:01I am pleased that...that this first challenge is out of the way.
0:32:01 > 0:32:02It is a good start to the competition,
0:32:02 > 0:32:05so just see what happens in the next round.
0:32:11 > 0:32:14We put these skills tests together to get an idea of what
0:32:14 > 0:32:15level our chefs are cooking at.
0:32:15 > 0:32:18Sometimes you think that the difficult tests
0:32:18 > 0:32:20are going to trip them over
0:32:20 > 0:32:23and some of them come running through and shine through it,
0:32:23 > 0:32:25and the simple tasks seem to trip some people over.
0:32:25 > 0:32:27But there's still another round to go.
0:32:27 > 0:32:31There's a number of chefs here that really, really interest me,
0:32:31 > 0:32:34that I really want to see what their signature dish is made of.
0:32:56 > 0:32:59This round is where it really counts.
0:32:59 > 0:33:02This is your food, the dish you've been planning.
0:33:02 > 0:33:03It's all to play for.
0:33:05 > 0:33:07After this, we will lose three of you.
0:33:09 > 0:33:12It's that plain and simple.
0:33:12 > 0:33:14You've got one hour and 15 minutes
0:33:14 > 0:33:18to serve up your best dish for a place in the next round.
0:33:18 > 0:33:20Off you go.
0:33:33 > 0:33:36I don't think the judges have a very high opinion of me at the moment.
0:33:37 > 0:33:41It's really embarrassing. I burnt the pancakes. It's ridiculous.
0:33:41 > 0:33:45So I know I've really got to make sure I impress them,
0:33:45 > 0:33:47otherwise, you know, I'll be going home.
0:33:47 > 0:33:49Um...
0:33:51 > 0:33:54- What are you cooking for us? - I've got some venison loin,
0:33:54 > 0:33:58coated it in cocoa powder with a salt-baked parsnip.
0:33:58 > 0:34:01Some morel mushrooms and a redcurrant jus.
0:34:01 > 0:34:05I've run it on the specials board over a few weekends to get feedback.
0:34:05 > 0:34:08That's a good place to trial it, as well. I like that.
0:34:08 > 0:34:10It's also quite a dangerous place to trial it, as well.
0:34:10 > 0:34:14- Karl, you need a big round.- Yes. - Chin up!- Thank you.
0:34:17 > 0:34:20Chocolate, venison - chocolate in game works.
0:34:20 > 0:34:26But...coating a loin of venison in cocoa powder is not something I've
0:34:26 > 0:34:28personally come across before.
0:34:28 > 0:34:30One of the things that concerns me
0:34:30 > 0:34:32with cocoa powder is that it's already bitter.
0:34:32 > 0:34:37And if you burn it in that pan it could become even more bitter.
0:34:37 > 0:34:40He's tried this dish on his customers. They like it.
0:34:40 > 0:34:42I just hope you and I like it too.
0:34:52 > 0:34:55- Scott?- Yes?- I think I might be falling in love with you.
0:34:55 > 0:34:57You said I was a bit tight on the last one, so...
0:34:57 > 0:35:01- Hopefully you'll enjoy it. - What are you going to do with that?
0:35:01 > 0:35:04I'm going to pan roast a rib of beef, served with onions,
0:35:04 > 0:35:08- mushrooms, English ricotta and truffle.- Where does the ricotta go?
0:35:08 > 0:35:11It's just going to be dotted over the dish to give it a bit of creaminess.
0:35:11 > 0:35:15- Where did you learn that? - It's just something what I've tried out and I just feel it works.
0:35:15 > 0:35:16- Good luck, son!- Thank you.
0:35:19 > 0:35:23With a piece of beef like this, the ribeye, you and I want a big,
0:35:23 > 0:35:26big sauce to go with it. It's just what it's crying out for.
0:35:26 > 0:35:31He's trimmed down the beef cheek, sweated it off on a high heat
0:35:31 > 0:35:34and he's going to make his sauce in the pressure cooker.
0:35:34 > 0:35:37The other key thing for Scott is the timing.
0:35:37 > 0:35:39That's a seriously big piece of meat
0:35:39 > 0:35:42and he needs to get that off pretty soon.
0:35:42 > 0:35:46The main thing for this dish is that I cook the beef the best I can.
0:35:46 > 0:35:48I've practised this a few times now - I'm surprised
0:35:48 > 0:35:50I don't look like a piece of beef!
0:35:50 > 0:35:52But, yeah, I'm happy with that.
0:36:02 > 0:36:05- Helen.- Hello. - What are you cooking for us today?
0:36:05 > 0:36:08I'm cooking a Japanese-flavoured dish.
0:36:08 > 0:36:11The main part is tofu, so I'm seasoning it up,
0:36:11 > 0:36:15making a marinade that will also be served on the side as a dip.
0:36:15 > 0:36:20- I'm serving some aubergine. There's an egg roll in there as well.- OK.
0:36:20 > 0:36:23I turned vegetarian and my parents didn't know what to do with me,
0:36:23 > 0:36:26so to show what can be done with vegetarian food means so much
0:36:26 > 0:36:29and I would just love to get that out there.
0:36:29 > 0:36:31- Looking forward to it.- Thank you.
0:36:32 > 0:36:36Tofu is a very, very bland ingredient to use.
0:36:36 > 0:36:42But if she can get me excited about tofu, happy days, I'd be delighted.
0:36:43 > 0:36:49This dish really pushes me. It goes right up to the wire with timing.
0:36:49 > 0:36:52There's lots of elements to bring together,
0:36:52 > 0:36:56so if one element goes wrong, then I'm really out of time,
0:36:56 > 0:37:00so I've really challenged myself with this.
0:37:01 > 0:37:0320 minutes have gone already.
0:37:07 > 0:37:10To have chefs like Marcus and Monica taste my food,
0:37:10 > 0:37:15it's an honour, but it's also fairly scary, as well,
0:37:15 > 0:37:17especially after the first round I had.
0:37:17 > 0:37:19I really didn't show what I can do.
0:37:19 > 0:37:20My nerves got the better of me
0:37:20 > 0:37:24and I need to prove to them that that's not going to happen again.
0:37:27 > 0:37:29Iain, tell me about your dish today.
0:37:29 > 0:37:32It's roast breast of guinea fowl, with a fondant potato,
0:37:32 > 0:37:35some carrots and navew and toast puree.
0:37:35 > 0:37:38The outcome I want is for all three of you to enjoy my dish,
0:37:38 > 0:37:42just to enjoy the flavours I've put together and hopefully it'll
0:37:42 > 0:37:45look nice and taste nice and I'm confident that it will.
0:37:45 > 0:37:47- You're feeling brave?- Definitely.
0:37:47 > 0:37:50- Didn't get dressed up for nothing, then?- No, go big or go home.
0:37:52 > 0:37:55Iain is making us guinea fowl with toast puree.
0:37:55 > 0:37:58What I think this is going to be is more of a bread sauce.
0:37:58 > 0:38:01Iain is also making fondant potatoes.
0:38:01 > 0:38:06I know how much you love your fondant potatoes, but I do too.
0:38:06 > 0:38:08So I hope he's cooked those potatoes for long enough
0:38:08 > 0:38:10and absorb all that fantastic butter.
0:38:15 > 0:38:17I've practised my dish.
0:38:17 > 0:38:19I've stayed late every night pretty much this week after work to
0:38:19 > 0:38:21get it nailed down.
0:38:21 > 0:38:24I hope the flavours and the technique I use
0:38:24 > 0:38:26just blows them away.
0:38:28 > 0:38:30Jamie, what are you making for us?
0:38:30 > 0:38:33I'm doing a blade of beef with nasturtium puree,
0:38:33 > 0:38:35smoked champ and onions.
0:38:35 > 0:38:38It's a dish that brings back bits of home and stuff like that
0:38:38 > 0:38:39because I'm a Devon boy.
0:38:39 > 0:38:42So I'm using the flowers from the countryside and stuff,
0:38:42 > 0:38:44just a nice taste of what I like to cook.
0:38:44 > 0:38:46- Good luck, Jamie.- Thank you.
0:38:49 > 0:38:53Beef blade is a piece of meat that many, many years ago
0:38:53 > 0:38:56was always a stewing piece of meat. Almost a second-class joint.
0:38:56 > 0:38:59It can be tough. You've got to be very careful.
0:38:59 > 0:39:02You want to make sure you break those fibres down
0:39:02 > 0:39:04and you want to keep it lovely and medium rare.
0:39:06 > 0:39:11Jamie is smoking the champ, the mashed potato with the spring onion.
0:39:12 > 0:39:14He's got to get that smoking right,
0:39:14 > 0:39:18because if it's too strong it can overpower the whole dish.
0:39:22 > 0:39:25Guys, 20 minutes left, that's all.
0:39:29 > 0:39:33I think every chef is competitive, every chef tries to be the best.
0:39:33 > 0:39:36When you're on competitions you also learn from other people
0:39:36 > 0:39:39and see different techniques.
0:39:39 > 0:39:42I am competitive, so I'm really looking forward to
0:39:42 > 0:39:45cooking my own food just to kind of showcase what I can do.
0:39:48 > 0:39:52- Mark, what are you up to? - I'm cooking a pigeon.
0:39:52 > 0:39:55I've also got some artichoke puree, a few pak choi leaves
0:39:55 > 0:39:57and some pickled cherries.
0:39:57 > 0:40:01- Wow!- I'm guessing this dish is completely your own invention.- Yeah.
0:40:01 > 0:40:05It's lots of elements I've taken from where I've worked
0:40:05 > 0:40:07and brought them all to create my sort of style.
0:40:07 > 0:40:10If your fiancee is a chef,
0:40:10 > 0:40:11why didn't she enter?
0:40:11 > 0:40:13My fiancee's done Great British Menu.
0:40:13 > 0:40:15Did Marcus beat her in any of the rounds?
0:40:15 > 0:40:17- THEY CHUCKLE - I don't think Marcus...
0:40:17 > 0:40:20So you're a competition pair, really, aren't you?
0:40:20 > 0:40:24Yeah, we've done a few and it's nice to kind of change your environment,
0:40:24 > 0:40:28get out the kitchen and kind of do something a little bit different.
0:40:31 > 0:40:33Mark's dish sounds confident.
0:40:33 > 0:40:35He's cooking a squab pigeon.
0:40:35 > 0:40:38He's going to be serving the legs that he's confited
0:40:38 > 0:40:41and then rolled them in breadcrumbs and pistachios
0:40:41 > 0:40:42and then deep-frying them.
0:40:42 > 0:40:44The breasts have been sous-vided in a water bath
0:40:44 > 0:40:47and then they're going to be roasted in the pan.
0:40:47 > 0:40:49The most important thing about this technique
0:40:49 > 0:40:51is getting the timing absolutely right.
0:40:53 > 0:40:55Chefs, you have just ten minutes left.
0:41:00 > 0:41:02Monica, we've got vegetarian, we've got guinea fowl,
0:41:02 > 0:41:07we've got rib of beef, we've got venison, we've got pigeon.
0:41:07 > 0:41:09Wow, what a selection.
0:41:09 > 0:41:11I'm looking forward to seeing what all these chefs
0:41:11 > 0:41:14are going to give us, because I think they're all very individual.
0:41:14 > 0:41:16That's why I love signature round -
0:41:16 > 0:41:19because we get to see something very, very different.
0:41:22 > 0:41:26You've got just four minutes left to produce a masterpiece.
0:41:39 > 0:41:41Time's up!
0:41:41 > 0:41:42Stop.
0:41:46 > 0:41:48SHE SIGHS
0:41:50 > 0:41:52Are you OK?
0:41:52 > 0:41:54- Your plate looks beautiful. - No, it doesn't.
0:41:54 > 0:41:57It really looks... It really does look beautiful.
0:41:57 > 0:42:00- Well done.- Well done, man, well done.
0:42:00 > 0:42:01Brave.
0:42:01 > 0:42:05Scott, bring your dish up here for us, please, Chef.
0:42:11 > 0:42:13First up is Scott,
0:42:13 > 0:42:17who has made roast ribeye of dry aged beef,
0:42:17 > 0:42:19served with burnt onion,
0:42:19 > 0:42:21mushrooms, ricotta cheese,
0:42:21 > 0:42:25truffle and a port and red wine sauce.
0:42:30 > 0:42:33Scott, I don't know why you're looking so miserable.
0:42:33 > 0:42:35That looks like a really good-looking plate of food.
0:42:35 > 0:42:38- It's got "eat me" written all over it.- Thank you.
0:42:46 > 0:42:49I love ribeye beef and I think if you had ruined this
0:42:49 > 0:42:51and overcooked it, I'd be really upset,
0:42:51 > 0:42:54so I appreciate the fact that you have cooked it properly.
0:42:54 > 0:42:56I absolutely love the sauce.
0:42:56 > 0:42:59It's rich, it's heavy - I want that with my ribeye beef.
0:42:59 > 0:43:03The ricotta doesn't really have any place on this plate whatsoever,
0:43:03 > 0:43:04I don't understand why it's there.
0:43:04 > 0:43:09The truffle as well - they don't add anything to the dish itself.
0:43:09 > 0:43:13I find the shallots undercooked,
0:43:13 > 0:43:16I don't understand what the ricotta's doing on there.
0:43:16 > 0:43:19- You look disappointed, you wanted a knockout dish.- I did, yeah.
0:43:19 > 0:43:23I'm disappointed for you that it isn't as wow
0:43:23 > 0:43:25as it possibly could be.
0:43:25 > 0:43:26Thank you, Chef.
0:43:29 > 0:43:31I'm feeling a little bit deflated, actually.
0:43:31 > 0:43:35I was hoping they were going to like the dish a little bit more.
0:43:35 > 0:43:39I think next time it's just got to be right, if there is a next time.
0:43:39 > 0:43:41Helen, would you bring your dish up, please?
0:43:50 > 0:43:55Helen has served a sesame-crusted tofu and aubergine stack
0:43:55 > 0:44:00with an egg roll, ginger and lime, pickled cucumber and carrot,
0:44:00 > 0:44:02shiitake mushrooms,
0:44:02 > 0:44:04a broccoli, broad bean and pea garnish
0:44:04 > 0:44:07and a sesame dipping sauce.
0:44:09 > 0:44:12I find it not quite right in its presentation,
0:44:12 > 0:44:15because you try to take Japanese food
0:44:15 > 0:44:17and turn it into fine dining food
0:44:17 > 0:44:20and that doesn't work for me from the dressing point of view.
0:44:20 > 0:44:21OK.
0:44:34 > 0:44:38Before I tasted this dish, I didn't really like tofu at all,
0:44:38 > 0:44:40but I actually really enjoyed that little stack there,
0:44:40 > 0:44:42I thought it was very nice.
0:44:42 > 0:44:45There's a freshness about the plate, with the broccoli and the peas,
0:44:45 > 0:44:49but the big wow factor that I was hoping for wasn't there,
0:44:49 > 0:44:52but I do understand and I do get the dish.
0:44:54 > 0:44:55Sort of a bit mixed up for me.
0:44:55 > 0:44:57It's not harmonious.
0:44:57 > 0:45:01It's a plate where I'm sampling little bits at a time
0:45:01 > 0:45:03and I'm not enjoying it as an actual dish.
0:45:04 > 0:45:07I like your dish up to a point - it's light, it's fresh,
0:45:07 > 0:45:09my God, it's healthy,
0:45:09 > 0:45:14and you have captured flavours of sourness and heat and saltiness.
0:45:14 > 0:45:18Unfortunately, to be frank, I just find it unremarkable.
0:45:20 > 0:45:21That's the issue.
0:45:23 > 0:45:26It was mixed, it was a mixed bag,
0:45:26 > 0:45:29but on the good side, Marcus enjoyed the tofu,
0:45:29 > 0:45:32so...yes!
0:45:32 > 0:45:35SHE SIGHS
0:45:35 > 0:45:37Jamie, would you come up here, please?
0:45:45 > 0:45:49Jamie's blade of beef is served on smoked champ
0:45:49 > 0:45:51with a nasturtium puree,
0:45:51 > 0:45:53pickled onions, shallot rings,
0:45:53 > 0:45:55burnt onion powder,
0:45:55 > 0:45:57and an onion and beef jus.
0:46:00 > 0:46:02Great colour coordination, Jamie.
0:46:02 > 0:46:06- A nice-looking, balanced plate of food as well.- Thank you.
0:46:16 > 0:46:18Um...
0:46:24 > 0:46:26- Simply outstanding. - JAMIE EXHALES
0:46:28 > 0:46:30I don't think...
0:46:32 > 0:46:34..there's much I would add to that plate of food at all.
0:46:34 > 0:46:37Very brave, using that cut of beef,
0:46:37 > 0:46:39but then I know you know how good that beef is
0:46:39 > 0:46:42and that's a chef that understands the product.
0:46:42 > 0:46:44The nasturtium leaf, the pepperiness underneath,
0:46:44 > 0:46:48with that champ that is just very, very delicately smoked.
0:46:48 > 0:46:51A marriage made in heaven, great job.
0:46:51 > 0:46:53The sauce - rich, velvety.
0:46:53 > 0:46:54Shall I go on?
0:46:54 > 0:46:55It's a great dish, Jamie.
0:46:55 > 0:47:00- It's brilliant, I'm so, so pleased for you.- Thank you.- Great job.
0:47:00 > 0:47:04I think it's a beautiful blend of unusual flavours.
0:47:04 > 0:47:06I really, really like it.
0:47:06 > 0:47:09This is some great cooking from you, Jamie.
0:47:09 > 0:47:12- This is what I wanted to see from you.- Thank you.
0:47:12 > 0:47:14This means a lot to you, Jamie.
0:47:14 > 0:47:17I've done every night this week practising that dish after work.
0:47:17 > 0:47:21- You know what, Jamie? That shows. - Yeah.- That shows on the plate.
0:47:21 > 0:47:23- Thank you.- Well done.
0:47:23 > 0:47:24- Cheers.- Well done, Jamie.
0:47:24 > 0:47:26- Phew!- Woohoo!
0:47:26 > 0:47:28What a super, super dish.
0:47:29 > 0:47:31I'm feeling great.
0:47:31 > 0:47:33I'm happy, I got good feedback,
0:47:33 > 0:47:35no criticism,
0:47:35 > 0:47:36couldn't have gone any better.
0:47:40 > 0:47:42Iain, up you come, please.
0:47:50 > 0:47:52Iain has made roast guinea fowl
0:47:52 > 0:47:56served with a confit leg wrapped in potato,
0:47:56 > 0:47:58a fondant potato,
0:47:58 > 0:48:03baby carrots and navew, toast puree and a red wine sauce.
0:48:16 > 0:48:19This dish seriously, seriously lacks the wow factor.
0:48:19 > 0:48:22The guinea fowl breast is overcooked,
0:48:22 > 0:48:25the leg itself seems dry as well
0:48:25 > 0:48:26and the fondant is appalling.
0:48:26 > 0:48:29There's no colour, there's no butteriness to it.
0:48:29 > 0:48:31It is quite bland, it lacks seasoning.
0:48:31 > 0:48:35Nothing has been done to it to really bring the best
0:48:35 > 0:48:37out of these beautiful ingredients.
0:48:37 > 0:48:38- GREGG:- It is disappointing.
0:48:38 > 0:48:40It does lack flavour, Iain.
0:48:40 > 0:48:42There's no two ways about it.
0:48:45 > 0:48:48I'm not feeling particularly good, to be honest.
0:48:48 > 0:48:50I don't feel I did myself justice at all.
0:48:51 > 0:48:54I think I underestimated how hard it is, to be honest.
0:48:56 > 0:48:58Karl, come and join us, please.
0:49:05 > 0:49:10Karl has served venison loin crusted with cocoa powder,
0:49:10 > 0:49:12a salt-baked parsnip,
0:49:12 > 0:49:16beetroot, morels and a redcurrant jus.
0:49:18 > 0:49:23The presentation is simple, but nicely put on the plate.
0:49:23 > 0:49:26I like it, however, I'm frightened of getting too close
0:49:26 > 0:49:28in case I poke my eye out with a parsnip.
0:49:29 > 0:49:30All right?
0:49:40 > 0:49:43Karl, for me, the venison in the middle is lovely
0:49:43 > 0:49:46and how I would like it.
0:49:46 > 0:49:49However, if you didn't tell me there was cocoa powder, I wouldn't know.
0:49:49 > 0:49:51I don't understand why you would need it
0:49:51 > 0:49:53if it doesn't bring anything extra to the dish.
0:49:54 > 0:49:57The vegetables are nicely cooked, there's a nice crunch
0:49:57 > 0:50:01and sweetness to the parsnip, same for the beetroot and the morels.
0:50:01 > 0:50:04What's not working is the sauce is not bringing the dish together.
0:50:04 > 0:50:09It's just a fruit sauce, it's almost a fruit coulis on the plate.
0:50:09 > 0:50:11However, I think you've proved that you can cook venison,
0:50:11 > 0:50:13the vegetables are really nice.
0:50:13 > 0:50:15I think you've proved that you've got a better touch
0:50:15 > 0:50:17than you showed us in the last round.
0:50:17 > 0:50:20Thank you.
0:50:20 > 0:50:23Yeah, obviously, there was some nice comments,
0:50:23 > 0:50:26but I felt like I could have done a lot better.
0:50:26 > 0:50:29Mark, would you come and join us, please?
0:50:36 > 0:50:39Mark has made breast and leg of pigeon,
0:50:39 > 0:50:44with a pistachio crust served with an artichoke puree
0:50:44 > 0:50:46and artichoke crisps,
0:50:46 > 0:50:48pickled cherries, pak choi,
0:50:48 > 0:50:51a port and red wine sauce
0:50:51 > 0:50:53and a pistachio and nasturtium garnish.
0:50:57 > 0:50:59Mark, I think this plate of food looks stunning.
0:50:59 > 0:51:02Really, really lovely-looking plate of food.
0:51:02 > 0:51:04Thank you.
0:51:10 > 0:51:12GREGG CHORTLES
0:51:15 > 0:51:16Very, very good indeed.
0:51:16 > 0:51:20Beautifully cooked pigeon. In fact, perfectly cooked pigeon.
0:51:20 > 0:51:23There's a freshness with the pak choi on the plate as well
0:51:23 > 0:51:25and the cherries are not too acidic,
0:51:25 > 0:51:28they're delicious. The sauce is deep and rich,
0:51:28 > 0:51:31the puree is beautiful and smooth and velvety.
0:51:31 > 0:51:35I'm really, really struggling to find some fault with this dish.
0:51:35 > 0:51:36I really am.
0:51:36 > 0:51:38- Good job.- Settles the nerves.
0:51:38 > 0:51:40What I love about this dish is
0:51:40 > 0:51:43the fact that it doesn't look like there's a lot on it,
0:51:43 > 0:51:46but there's so many different elements and textures
0:51:46 > 0:51:49and flavours coming through. It's so accomplished.
0:51:49 > 0:51:51If I have to find something to complain about,
0:51:51 > 0:51:54please don't let me share it with these two in future.
0:51:54 > 0:51:55Thank you.
0:51:55 > 0:52:00You're getting solid praise from the chefs at either side of me.
0:52:00 > 0:52:02I'm looking at this, I'm looking at you -
0:52:02 > 0:52:05I think this is a chef that's really learned his craft.
0:52:05 > 0:52:07It's a stonking good dish.
0:52:07 > 0:52:11- Mark, you've got to be chuffed, right?- Yeah, I'm very happy.
0:52:11 > 0:52:14He's playing it very cool and calm, I'll give him that much.
0:52:14 > 0:52:16I was a bag of nerves before I came in.
0:52:16 > 0:52:19- That's cracking. Well done, Mark.- Thank you.
0:52:22 > 0:52:24I'm feeling over the moon.
0:52:25 > 0:52:28It's good that everything just kind of went all together
0:52:28 > 0:52:29and shone for me today.
0:52:32 > 0:52:34Two things are obvious to me.
0:52:34 > 0:52:38One is we've got six chefs here who really care and are passionate,
0:52:38 > 0:52:40the other thing that's obvious
0:52:40 > 0:52:43is this isn't going to be an easy judging.
0:52:43 > 0:52:46Three of you are leaving the competition.
0:52:47 > 0:52:50We'll call you back in once we've made a decision.
0:53:02 > 0:53:04I was really impressed with some of these dishes.
0:53:04 > 0:53:06Well, we all were.
0:53:06 > 0:53:09I mean, real, serious quality.
0:53:09 > 0:53:14Look at us, grinning like three Cheshire cats!
0:53:14 > 0:53:18There was two chefs in here today that absolutely stood out,
0:53:18 > 0:53:20head and shoulders. We can't hide that fact.
0:53:21 > 0:53:24Jamie and Mark, they absolutely led the way.
0:53:24 > 0:53:26Took off from the pack, actually.
0:53:26 > 0:53:30Jamie and his beef dish with the smoked champ,
0:53:30 > 0:53:32Mark with his pigeon dish.
0:53:32 > 0:53:34There's just nothing else to say.
0:53:34 > 0:53:36I think you both agree - these two chefs straight through.
0:53:36 > 0:53:40Absolutely, easy. You can't even split them apart, they're that good.
0:53:40 > 0:53:41I don't want to sound cruel,
0:53:41 > 0:53:44but it was as if Iain had somehow presented a dish
0:53:44 > 0:53:47that he'd managed to suck all the flavour out of.
0:53:47 > 0:53:49- Yeah.- It was really bland.- Yeah.
0:53:49 > 0:53:54I don't feel like I've done enough to keep myself in the competition.
0:53:54 > 0:53:57I feel I haven't done myself justice.
0:53:57 > 0:54:00Karl, he had a stinking skills test.
0:54:00 > 0:54:03The good thing about Karl was he picked himself up off the floor.
0:54:03 > 0:54:06The garnishes were nice. I don't think the cocoa powder worked.
0:54:06 > 0:54:08The sauce was a little bit fruity,
0:54:08 > 0:54:11but I think the key message for Karl
0:54:11 > 0:54:15is that he rose off the ground and delivered a dish.
0:54:15 > 0:54:17- KARL:- A bit up and down today.
0:54:17 > 0:54:19I don't think I've really come here and shown off.
0:54:19 > 0:54:22I think I've just come here and done mediocre.
0:54:24 > 0:54:27Helen didn't show an enormous amount of cookery skill,
0:54:27 > 0:54:31but she had some nice, fresh, tangy flavours on there.
0:54:31 > 0:54:34It's a dish in a restaurant that you think, "I would eat all of that."
0:54:34 > 0:54:36Would you remember it tomorrow? Probably not.
0:54:36 > 0:54:38What a rollercoaster,
0:54:38 > 0:54:39but I would love to go through
0:54:39 > 0:54:42and just try to prove myself one more time.
0:54:44 > 0:54:46And then we have Scott with the beef.
0:54:46 > 0:54:48Good execution, good ideas,
0:54:48 > 0:54:50but I just felt the dish could have gone to a new level,
0:54:50 > 0:54:53new height and I'm not sure why he didn't do that today.
0:54:53 > 0:54:57I didn't think the truffle and the ricotta was necessary,
0:54:57 > 0:55:00but the beef was wonderful, it was medium rare,
0:55:00 > 0:55:02the sauce was rich, it was heavenly.
0:55:03 > 0:55:05I'd love to be a quarterfinalist.
0:55:05 > 0:55:07I think I've done well to get as far as I have,
0:55:07 > 0:55:11but if I can go a little bit further each time, that'd be grand.
0:55:11 > 0:55:15We have one more quarterfinal place up for grabs.
0:55:16 > 0:55:18Who do you want to see cook again?
0:55:20 > 0:55:21I know exactly which one.
0:55:37 > 0:55:42This was a good, strong round with good-quality chefs.
0:55:42 > 0:55:45But we can only take three chefs through
0:55:45 > 0:55:47to a quarterfinal.
0:55:49 > 0:55:52The first chef that is leaving us today is...
0:55:57 > 0:55:59..Iain.
0:55:59 > 0:56:00- Cheers.- Thank you, Iain.
0:56:07 > 0:56:10The second chef that is going to leave us today is...
0:56:13 > 0:56:14..Karl.
0:56:14 > 0:56:17- Thank you.- Thank you, Karl.
0:56:23 > 0:56:27The third chef leaving us today is....
0:56:31 > 0:56:32..Helen.
0:56:34 > 0:56:35- GREGG:- Thank you, Helen.
0:56:39 > 0:56:41Really gutted to be going.
0:56:42 > 0:56:47It takes a certain kind of person to work under this type of pressure
0:56:47 > 0:56:49and it got to me, so yeah, there it is.
0:56:50 > 0:56:53It's definitely disappointing to go.
0:56:53 > 0:56:55I don't think I did myself justice, though.
0:56:55 > 0:56:58It's my own fault, I tripped myself up, so...
0:56:59 > 0:57:02I'm going to put it down to a bit of bad luck.
0:57:02 > 0:57:04Um...
0:57:04 > 0:57:07I just didn't...didn't produce what I was capable of
0:57:07 > 0:57:09and they obviously saw that, so...
0:57:15 > 0:57:18Congratulations, you three are quality
0:57:18 > 0:57:22and you're MasterChef quarterfinalists, well done.
0:57:25 > 0:57:27I'm really happy to be in the quarterfinals.
0:57:27 > 0:57:29I think I just scraped through,
0:57:29 > 0:57:32but hopefully they can see a bit of potential.
0:57:32 > 0:57:34I'm happy.
0:57:34 > 0:57:39I think it's a good start to the competition, but the bar's been set
0:57:39 > 0:57:43and now I've just got to carry on cooking to that level.
0:57:43 > 0:57:47Today's been intense, nerve-racking, a shock to the system,
0:57:47 > 0:57:49but I'm happy with the result and happy it's over.
0:57:56 > 0:57:58Tomorrow night is the last heat...
0:57:59 > 0:58:04..and six more chefs will fight for the remaining quarterfinal places.
0:58:04 > 0:58:07- You never know, we might invent a new type of mayonnaise.- Hmm.
0:58:11 > 0:58:14I cannot tell you how happy you've just made us three.