0:00:02 > 0:00:06It's the last of the Professional MasterChef quarterfinals.
0:00:07 > 0:00:11These six talented chefs all want to join the nine
0:00:11 > 0:00:14who have already made it through to knockout week.
0:00:15 > 0:00:17'My emotions are a bit all over the place.'
0:00:17 > 0:00:21I'm nervous, I'm excited, I'm...scared!
0:00:21 > 0:00:23'It's very testing.'
0:00:23 > 0:00:25But I've enjoyed it.
0:00:25 > 0:00:28I've enjoyed it so far, so let's keep the journey going.
0:00:29 > 0:00:32It is a worry, the fact that you could go home at any minute,
0:00:32 > 0:00:34but...hopefully I'll stay till the end.
0:00:37 > 0:00:39To earn the last three places,
0:00:39 > 0:00:42they will have to face two challenges.
0:00:43 > 0:00:46First, it's the invention test...
0:00:46 > 0:00:48It's very beautifully executed.
0:00:48 > 0:00:50Everything about this dish works.
0:00:50 > 0:00:52..then the best
0:00:52 > 0:00:56will have to cook for the country's most discerning food critics.
0:00:56 > 0:00:58That is just...sensational.
0:00:58 > 0:01:02Only the strongest will earn a place in knockout week.
0:01:02 > 0:01:03We have our six chefs
0:01:03 > 0:01:06who've battled their way to get into this kitchen today.
0:01:06 > 0:01:10This is where the competition really heats up.
0:01:10 > 0:01:12We want them to drive themselves.
0:01:12 > 0:01:14We're looking for something really special.
0:01:30 > 0:01:33Chefs, welcome to the quarterfinals.
0:01:34 > 0:01:37This is a pastry invention test.
0:01:38 > 0:01:41We're looking for the all-round chef
0:01:41 > 0:01:43and pastry is very much part of it.
0:01:44 > 0:01:47Please reveal your ingredients.
0:01:51 > 0:01:53You have some champagne,
0:01:53 > 0:01:55dark chocolate, pecans
0:01:55 > 0:01:58some pudding rice, green tea powder,
0:01:58 > 0:02:02ground coffee, ricotta cheese,
0:02:02 > 0:02:06blackberries, peaches and lemon thyme.
0:02:06 > 0:02:09You also have, to the side, a limited larder.
0:02:11 > 0:02:14You're going to have ten minutes to plan your dish,
0:02:14 > 0:02:161 hour and 15 to cook it.
0:02:16 > 0:02:20And at the end of it, two of you are going to be leaving the competition.
0:02:20 > 0:02:23You're really going to need to fight for your place in the next round.
0:02:24 > 0:02:26Give it your best shot.
0:02:26 > 0:02:27Off you go.
0:02:30 > 0:02:33'It's spun me out a little bit, of course.'
0:02:33 > 0:02:36I've got a kind of an idea. I think I'll be OK.
0:02:38 > 0:02:40Feeling slightly nervous.
0:02:40 > 0:02:41Head's gone blank.
0:02:42 > 0:02:46I've done a little bit on the pastry, so I should be all right.
0:02:47 > 0:02:49I hope I'm all right.
0:02:52 > 0:02:55OK, chefs, your ten minutes are now up.
0:02:55 > 0:02:56Cooking time starts now.
0:02:56 > 0:02:57Off you go.
0:03:13 > 0:03:1827-year-old head chef Mark has been impressing from the start.
0:03:21 > 0:03:25This is a very serious chef and I'm expecting big things from him today.
0:03:27 > 0:03:30'After the heat, I have put myself into a good position.'
0:03:30 > 0:03:32Now, going forward, I've got to keep up that standard
0:03:32 > 0:03:33and keep pushing myself.
0:03:35 > 0:03:37Mark, what are you going to do for us?
0:03:37 > 0:03:39So, I'm going to do a vanilla parfait
0:03:39 > 0:03:41and then a blackberry thyme and champagne jelly.
0:03:41 > 0:03:43Something you've done before?
0:03:43 > 0:03:45I've done a few of the elements, so...
0:03:45 > 0:03:47- Is the dish going to evolve? - Hopefully!
0:03:47 > 0:03:50- As I'm thinking about it. - How ambitious are you, Mark?
0:03:50 > 0:03:53I am very ambitious to keep cooking for you
0:03:53 > 0:03:55and kind of showcase what I can do.
0:03:55 > 0:03:58- And do you see yourself in that final?- Not yet.- No? Not yet?
0:03:58 > 0:04:00- Let's get this one out first. - Fair enough.
0:04:00 > 0:04:02MONICA LAUGHS
0:04:03 > 0:04:06Mark smiles when he talks about his food
0:04:06 > 0:04:08and that continues here today.
0:04:08 > 0:04:10His dessert is a vanilla parfait.
0:04:12 > 0:04:14He's making a champagne jelly
0:04:14 > 0:04:16flavoured with blackberries to go with it.
0:04:18 > 0:04:22But I think this is going to be more than just parfait and champagne jelly.
0:04:22 > 0:04:26Mark is not a chef that does things by half.
0:04:26 > 0:04:29I'm really looking forward to this dish. It's intriguing.
0:04:34 > 0:04:37Jamie, our 26-year-old senior sous chef from Devon.
0:04:37 > 0:04:41Wow, what an amazing plate of food he delivered in the last round.
0:04:42 > 0:04:46I want Jamie to come back in here today and to grow in confidence.
0:04:49 > 0:04:51'To be in the quarterfinal of MasterChef feels pretty awesome.'
0:04:51 > 0:04:54Now I've done the first round of the competition,
0:04:54 > 0:04:55I'm feeling more competitive
0:04:55 > 0:04:58and I want to get in there and show them what I can do.
0:04:59 > 0:05:01Hey, Jamie.
0:05:01 > 0:05:03- How did you feel once you revealed the ingredients?- Not great.
0:05:03 > 0:05:05- Not great?- I've done quite a bit of pastry before,
0:05:05 > 0:05:09but no recipes, nothing, makes it quite difficult and for some reason, I've gone blank.
0:05:09 > 0:05:11This is not a good time to go blank.
0:05:11 > 0:05:13- JAMIE LAUGHS - What are you going to cook for us?
0:05:13 > 0:05:16I'm going to do a warm, green tea rice pudding with poached pears,
0:05:16 > 0:05:20er poached peaches, sorry and a custard espuma.
0:05:20 > 0:05:22You look a bit uncertain about this today.
0:05:22 > 0:05:24I'm a planner, one of them people who likes to plan,
0:05:24 > 0:05:26an organised neat freak, I like to know what I'm doing.
0:05:26 > 0:05:28You don't want to go home now, do you?
0:05:28 > 0:05:31I don't want to go, I didn't enter just to play, I entered to win.
0:05:31 > 0:05:33- That's the spirit. - Good man.- Fight for it.
0:05:35 > 0:05:39Jamie looks really unnerved and we both know
0:05:39 > 0:05:41that if you're comfortable for your cooking, it flows.
0:05:43 > 0:05:48If you've got uncertainties and questions marks, it will show.
0:05:48 > 0:05:50He's got to believe in himself.
0:05:52 > 0:05:53Interesting, I've not had rice pudding
0:05:53 > 0:05:56with green tea and lime before.
0:05:56 > 0:05:57The key here is consistency.
0:05:57 > 0:06:01The bite on the rice has to be just right, just cooked.
0:06:01 > 0:06:04You do not want it over and you certainly don't want it under.
0:06:09 > 0:06:13Scott, he's our 33-year-old sous chef in Hertfordshire.
0:06:14 > 0:06:17He was not without issues in the last round.
0:06:17 > 0:06:21So, Scott has got to stand out for the right reason.
0:06:21 > 0:06:25There's a huge amount of potential in Scott, I can see that.
0:06:26 > 0:06:29After the first round you get a little bit more comfortable,
0:06:29 > 0:06:33you know your surroundings, and you start to enjoy it a little bit more.
0:06:33 > 0:06:35'But coming back in today,'
0:06:35 > 0:06:37the nerves are starting to kick in again.
0:06:39 > 0:06:40Scott, here we are, quarterfinal.
0:06:40 > 0:06:43- Did you think you were going to be here?- I was hoping I was.
0:06:43 > 0:06:45I think I just managed to scrape through, so...
0:06:45 > 0:06:47hopefully you'll enjoy my dishes today.
0:06:47 > 0:06:48What are you making for us, Scott?
0:06:48 > 0:06:51I'm going to do a chilled lemon thyme rice pudding,
0:06:51 > 0:06:52with compressed peaches,
0:06:52 > 0:06:54I'm going to do them in the champagne.
0:06:54 > 0:06:57I'm going to make an Anglaise foam as well. Rice pudding is the same
0:06:57 > 0:06:59what we all ate as a kid, so let's bring back that memory.
0:06:59 > 0:07:01Got to be an outstanding rice pudding.
0:07:01 > 0:07:03An outstanding rice pudding, yes, it has.
0:07:03 > 0:07:05How confident are you with pastry without the recipe book?
0:07:05 > 0:07:08Without the recipe book, not very confident,
0:07:08 > 0:07:09but I'm not here for the numbers
0:07:09 > 0:07:12- and...I'm going to give it a good go, Marcus.- Good man.
0:07:12 > 0:07:13Cheers.
0:07:15 > 0:07:19Scott is doing a chilled lemon thyme rice pudding,
0:07:19 > 0:07:21serving it with pecan nuts,
0:07:21 > 0:07:25poached peaches and a custard foam as well.
0:07:26 > 0:07:28But cold rice pudding has to be right.
0:07:28 > 0:07:32You're going to have to possibly add more sugar.
0:07:32 > 0:07:35The temperature affects the sweetness of dessert.
0:07:36 > 0:07:39But Scott loves pastry, something he's trained in.
0:07:41 > 0:07:43This dessert's in safe hands with Scott.
0:07:45 > 0:07:47Chefs, you've got 30 minutes left.
0:07:50 > 0:07:54Ryan, our 25-year-old sous chef from Dundee.
0:07:54 > 0:07:58Wow, here's a chef who is a bag of nerves at the moment.
0:07:58 > 0:08:00The skills test was a bit of a disaster
0:08:00 > 0:08:02and I was really pleased that he could pull it back
0:08:02 > 0:08:04and he did pull it back.
0:08:05 > 0:08:07Ryan, for me, has still got a bit to prove here.
0:08:07 > 0:08:09He's got to control those nerves and focus,
0:08:09 > 0:08:11especially when it comes to dessert.
0:08:13 > 0:08:16'After the first day, I think I need to just up my game'
0:08:16 > 0:08:19and focus on cooking instead of panicking and...
0:08:19 > 0:08:22flapping a bit, so hopefully I can do that today.
0:08:27 > 0:08:28Hey, Ryan.
0:08:28 > 0:08:30- All right?- How are you?- I'm...calm.
0:08:30 > 0:08:32- Cool, calm.- Really?
0:08:32 > 0:08:34- I look, I'm...- No, you're not. - RYAN LAUGHS
0:08:34 > 0:08:36You're not hopping from foot to foot yet.
0:08:36 > 0:08:39I don't know that a chef can stand still, so...
0:08:39 > 0:08:40- Go on, try it.- Yeah.
0:08:41 > 0:08:42THEY LAUGH
0:08:42 > 0:08:44Ryan, what are you making for us?
0:08:44 > 0:08:47I'm going to do a vanilla panna cotta, lemon curd,
0:08:47 > 0:08:49praline, and I'm going to poach the blackberries.
0:08:49 > 0:08:53I think for a chef, you've got to try and wing it, not wing it, but...
0:08:53 > 0:08:54adapt.
0:08:54 > 0:08:56- "Wing it", I like that. - No! Not wing it, no...
0:08:56 > 0:08:59You knew the minute that came out of your mouth it was wrong, didn't you?
0:08:59 > 0:09:00Yeah, exactly, wrong, yeah.
0:09:00 > 0:09:02And are you fighting, Ryan? Are you up for this?
0:09:02 > 0:09:05I'm Scottish, we always fight, you know, so, yeah.
0:09:05 > 0:09:06MARCUS LAUGHS
0:09:08 > 0:09:11Ryan's making us a vanilla panna cotta.
0:09:14 > 0:09:16Lemon curd, blackberries,
0:09:16 > 0:09:17and textures of pecan.
0:09:19 > 0:09:20Sounds delicious.
0:09:22 > 0:09:24If they all come together,
0:09:24 > 0:09:26I think we could have a great dessert here from Ryan.
0:09:32 > 0:09:36Tom, our 25-year-old senior chef de partie in Berkshire.
0:09:36 > 0:09:39We've got another chef who's been quite nervous.
0:09:39 > 0:09:43In the signature round, he got quite stressed, got a bit flustered,
0:09:43 > 0:09:46and left out the lovely faggots on his duck dish.
0:09:51 > 0:09:54Now I've cooked for the judges, I just know what they expect
0:09:54 > 0:09:58and what they want, so hopefully I can make them happy this time.
0:10:01 > 0:10:02How are you, Tom?
0:10:02 > 0:10:04A bit nervous, pastry's not my strongest side.
0:10:04 > 0:10:08- I haven't done a lot of pastry work. - You must have known it was coming somewhere down the line?
0:10:08 > 0:10:11I knew it was coming, and I've been doing a bit of research,
0:10:11 > 0:10:14reading up on a few things over the last couple of days.
0:10:14 > 0:10:16- How's your timing today?- Yeah.
0:10:16 > 0:10:18- My timing's good, I'm running with a timer.- Yeah.
0:10:18 > 0:10:20- Stay in front of the timer, Tom. - Yeah.
0:10:20 > 0:10:23You can't afford to leave anything off this plate, right? So, be ahead.
0:10:23 > 0:10:26- Thank you very much.- All right, Tom.- Thank you.- Crack on, Tom.
0:10:27 > 0:10:31Tom is another one of our chefs who's out of his comfort zone.
0:10:32 > 0:10:34Tom's dish is sabayon...
0:10:35 > 0:10:37..poached peaches...
0:10:37 > 0:10:39and a shortbread biscuit.
0:10:42 > 0:10:45Three beautiful elements could come together
0:10:45 > 0:10:47and make one great dish.
0:10:47 > 0:10:50The question is going to be, is it going to be enough?
0:10:55 > 0:10:58Bobby, our 32-year-old head chef here in London.
0:10:58 > 0:11:02What a character, cooking the food from his motherland.
0:11:02 > 0:11:05Bobby comes in here and just makes us all smile.
0:11:06 > 0:11:10I'm really, really curious about Bobby's cooking.
0:11:12 > 0:11:15'I learned to play around with my roots, you know, where I grew up.'
0:11:15 > 0:11:17You are where you're born.
0:11:17 > 0:11:19That's in your root, in your blood.
0:11:22 > 0:11:23I think this is what I'm born for.
0:11:27 > 0:11:29What are you cooking for us, Bobby?
0:11:29 > 0:11:30It's rice pudding with vanilla flavour
0:11:30 > 0:11:32and on the side, I am serving
0:11:32 > 0:11:36matcha tea powder and ricotta cream with a touch of champagne and thyme.
0:11:36 > 0:11:38How did you feel when you revealed the ingredients, Bobby?
0:11:38 > 0:11:41When I see the rice, like back at home, you know?
0:11:41 > 0:11:44My wife's favourite dessert is rice pudding.
0:11:44 > 0:11:46- How much do you want this, Bobby? - I want very much, Chef.
0:11:46 > 0:11:50It's like the opportunity, you know, what you look for, go get it.
0:11:50 > 0:11:52If I don't do it now, when am I going to do it?
0:11:55 > 0:11:57Bobby's making us rice pudding
0:11:57 > 0:12:01and serving it with small dices of poached peach...
0:12:01 > 0:12:02and blackberry.
0:12:08 > 0:12:10In a glass on the side, he's serving ricotta
0:12:10 > 0:12:12with green tea powder.
0:12:14 > 0:12:15Ricotta and green tea?
0:12:15 > 0:12:18What is it? Monica, help me out.
0:12:18 > 0:12:21Surely it just can't be ricotta with green tea
0:12:21 > 0:12:22folded through it, could it?
0:12:23 > 0:12:26But he's definitely got my attention.
0:12:30 > 0:12:32Chefs, you've got four minutes left.
0:12:32 > 0:12:34Start bringing your dishes together.
0:12:40 > 0:12:41Oh, a disaster.
0:12:47 > 0:12:49I really do struggle on the pastry.
0:12:49 > 0:12:51My shortbread biscuit didn't work out
0:12:51 > 0:12:52and my sabayon hasn't come off the best,
0:12:52 > 0:12:55so I'm going to have to do a Chantilly cream instead.
0:12:57 > 0:12:59Tom's having a tough time in the kitchen.
0:12:59 > 0:13:02Tom's having to change his dish at the last minute.
0:13:05 > 0:13:06Not great.
0:13:11 > 0:13:12Chefs, you've got 30 seconds left.
0:13:17 > 0:13:18Guys, that is it.
0:13:19 > 0:13:21Time's up.
0:13:23 > 0:13:25I had a disaster.
0:13:25 > 0:13:28Just pulled my shortbread out and it just went, pff!
0:13:28 > 0:13:31That's me going home, so you're going through!
0:13:35 > 0:13:38From the ten ingredients they were given,
0:13:38 > 0:13:42Jamie has made a warm green tea and lime rice pudding,
0:13:42 > 0:13:45with roast peaches, a custard espuma,
0:13:45 > 0:13:47and a pecan brittle.
0:13:48 > 0:13:50What catches my eye is a green rice pudding.
0:13:50 > 0:13:52That, I'm sort of struggling to deal with.
0:13:52 > 0:13:54I hope it's all in the flavour.
0:14:00 > 0:14:03I do get the flavour of the tea coming through,
0:14:03 > 0:14:07you've used a lot of it, but the rice isn't quite cooked enough.
0:14:07 > 0:14:08It's still got bite to it,
0:14:08 > 0:14:11and that's what sort of lets the dish down.
0:14:12 > 0:14:13So close.
0:14:13 > 0:14:15The roast peach, I love it
0:14:15 > 0:14:19and maybe more of it to bring more of that sharpness.
0:14:19 > 0:14:22Pff... But I have to say, like Marcus,
0:14:22 > 0:14:25because that rice is not cooked, that's all you can dwell on.
0:14:26 > 0:14:28Don't be too disheartened.
0:14:28 > 0:14:30There were some really good ideas here.
0:14:30 > 0:14:31They JUST haven't been quite executed
0:14:31 > 0:14:33the way they could've been.
0:14:37 > 0:14:39I'm not feeling that great after that,
0:14:39 > 0:14:40I messed up a few little elements,
0:14:40 > 0:14:43but at least they understood the flavour I was going for.
0:14:45 > 0:14:47Mark's dessert is a vanilla parfait,
0:14:47 > 0:14:51covered with a champagne, blackberry and lemon thyme jelly,
0:14:51 > 0:14:54with burnt honey, blackberry puree,
0:14:54 > 0:14:56a brown sugar crumb,
0:14:56 > 0:14:58fresh blackberries and a lemon thyme meringue.
0:15:01 > 0:15:04Mark, it's a very neat and well-presented dessert there.
0:15:04 > 0:15:06I agree, it looks beautiful.
0:15:06 > 0:15:09Very clear and very crisp-looking dessert, well done.
0:15:09 > 0:15:10Thank you.
0:15:15 > 0:15:19The parfait is creamy and rich with a hint of vanilla,
0:15:19 > 0:15:22that lovely blackberry jelly that coats it
0:15:22 > 0:15:24brings a freshness, a sharpness.
0:15:24 > 0:15:27This is a fantastic, fantastic dessert
0:15:27 > 0:15:31and I just hope you continue to grow from strength to strength.
0:15:32 > 0:15:34The balance with the brown sugar crumb
0:15:34 > 0:15:36and the blackberry sauce, with the thyme
0:15:36 > 0:15:37and the little shards of meringue,
0:15:37 > 0:15:40you've really covered a huge amount of skill
0:15:40 > 0:15:43in a very small, intricate little dessert.
0:15:43 > 0:15:45Everything about this dish works.
0:15:47 > 0:15:49- Great job.- Thanks so much. - Really good job, well done.
0:15:52 > 0:15:54Well done, mate.
0:15:55 > 0:15:56Sure.
0:16:00 > 0:16:03Scott served a chilled lemon thyme rice pudding
0:16:03 > 0:16:07with a champagne jelly and a peach syrup puree
0:16:07 > 0:16:10that is topped with a green tea creme Anglaise foam.
0:16:10 > 0:16:13It's garnished with compressed peaches
0:16:13 > 0:16:15and a candied pecan nut crunch.
0:16:15 > 0:16:18I like everything on this plate, except for the green blob,
0:16:18 > 0:16:20that looks a bit messy in the middle.
0:16:20 > 0:16:22Did the foam come out of the gun a little bit unexpected?
0:16:22 > 0:16:25- Yeah, it did, it come out a bit urgent.- Yeah.
0:16:25 > 0:16:28- Urgent.- Come in a bit urgent. - MONICA LAUGHS
0:16:35 > 0:16:38Scott, I like that the peaches are quite firm,
0:16:38 > 0:16:41cos it's all very soft in there, with the crumb, it's lovely
0:16:41 > 0:16:44and then the hints of thyme come back into it.
0:16:44 > 0:16:48Coupled that with the rice, which I have to say is perfectly cooked,
0:16:48 > 0:16:50this is a great rice pudding.
0:16:50 > 0:16:52Thank you.
0:16:52 > 0:16:53What I like about this
0:16:53 > 0:16:56is the surprise of the peach underneath,
0:16:56 > 0:16:59the jelly as well, which was an unexpected thing,
0:16:59 > 0:17:00it's almost sort of the...
0:17:00 > 0:17:03jam and rice pudding you had when you were at school.
0:17:03 > 0:17:06And that's the bit that just lifts this dish to a new height.
0:17:08 > 0:17:10- Good job.- Thank you.
0:17:10 > 0:17:13'Yeah, good, I enjoyed that.'
0:17:13 > 0:17:15Yeah, Monica didn't like the green blob, but...
0:17:15 > 0:17:18the flavour was there, so that's the main thing.
0:17:18 > 0:17:20Cheers, boys. Cheers.
0:17:20 > 0:17:22- Cheers.- Well done.
0:17:22 > 0:17:25It's very difficult to do pastry recipes off the top of your head,
0:17:25 > 0:17:28but today I pulled it off.
0:17:30 > 0:17:34Bobby's the third chef to make a rice pudding.
0:17:34 > 0:17:37His is the vanilla, topped with salted pecan nuts,
0:17:37 > 0:17:41diced, poached peaches, blackberries and lime zest.
0:17:41 > 0:17:45He's also made a ricotta cream flavoured with champagne,
0:17:45 > 0:17:48matcha green tea and lemon thyme,
0:17:48 > 0:17:50topped with a brown sugar caramel.
0:17:50 > 0:17:54- The intriguing point for me is how the two work together.- Chef.
0:18:00 > 0:18:03The rice, for me, has been cooked properly.
0:18:03 > 0:18:05I don't taste a lot of vanilla in it,
0:18:05 > 0:18:10but I do like the zesty lime that you've put on the top.
0:18:10 > 0:18:11Ricotta cream...
0:18:11 > 0:18:13I find it really odd.
0:18:13 > 0:18:16- And I would prefer possibly just the pudding on its own.- Sure.
0:18:16 > 0:18:19Bobby, I understand what you're doing here,
0:18:19 > 0:18:20but it doesn't work for me.
0:18:20 > 0:18:23This ricotta cheese has no place there.
0:18:23 > 0:18:26A soft and a soft don't really work together.
0:18:26 > 0:18:29And it's such a shame. You have such beautiful fruit on your bench,
0:18:29 > 0:18:32don't chop it up into incy-wincy little pieces
0:18:32 > 0:18:34for what, a point of decoration?
0:18:34 > 0:18:37It has no relevance, it has no flavour, you cannot taste them
0:18:37 > 0:18:41and that's such a disappointing thing when they're so beautiful.
0:18:47 > 0:18:50Not very great because it didn't go very well with, er,
0:18:50 > 0:18:53Chef Marcus, so...a bit down.
0:18:57 > 0:18:59Ryan has made the only panna cotta,
0:18:59 > 0:19:02which he's served with roast peaches,
0:19:02 > 0:19:05blackberry sauce, pecan praline
0:19:05 > 0:19:07and a sugar tuile.
0:19:08 > 0:19:11The question's going to be, does your panna cotta have any wobble?
0:19:13 > 0:19:15Not quite wobbling, that one, Ryan.
0:19:18 > 0:19:19Ooh...
0:19:25 > 0:19:29The panna cotta is the main attraction on this plate.
0:19:29 > 0:19:33However, it's too set, there's too much gelatine in there.
0:19:33 > 0:19:36The peaches, I like the flavours that are coming through that,
0:19:36 > 0:19:38but it's still a bit on the firm side.
0:19:38 > 0:19:40The coulis is well made,
0:19:40 > 0:19:43but the main thing here is the panna cotta has not worked,
0:19:43 > 0:19:46which for me then lets down the plate of food.
0:19:46 > 0:19:49The main event here, Ryan, is not great.
0:19:49 > 0:19:51This is a recipe that has gone wrong.
0:19:59 > 0:20:01'I'm feeling pretty disappointed here.
0:20:01 > 0:20:03'I knew the panna cotta was a difficult one to do.'
0:20:03 > 0:20:05To be honest, I was winging it
0:20:05 > 0:20:08and I even said that at the start, I was winging that dish.
0:20:10 > 0:20:12Finally, it's Tom.
0:20:17 > 0:20:20Poached peaches in Chantilly cream? That's it?
0:20:20 > 0:20:22I had a disaster.
0:20:22 > 0:20:24I ruined my sabayon and my shortbread biscuit.
0:20:24 > 0:20:27Not a good day in the kitchen for you, then, is it, Tom?
0:20:27 > 0:20:30No, not at all. And I'm really disappointed.
0:20:30 > 0:20:31What a shame.
0:20:31 > 0:20:33I mean, presentation point of view,
0:20:33 > 0:20:35- not a lot I can say, really.- No.
0:20:36 > 0:20:39- Tell me there's more than one peach in here.- There's two.
0:20:47 > 0:20:50Well, the peaches are nice.
0:20:50 > 0:20:52And it's whipped cream.
0:20:53 > 0:20:56- That is it.- Mm-hm. - I don't even think that's nice.
0:20:56 > 0:20:59I think the peaches are too sweet, would be nice if we could taste some champagne.
0:20:59 > 0:21:01I wish you'd have pushed yourself.
0:21:01 > 0:21:03Even a lot of these ingredients you could use last-minute,
0:21:03 > 0:21:05you should've used and you didn't use.
0:21:05 > 0:21:08THAT is such a shame.
0:21:11 > 0:21:13HE TUTS
0:21:24 > 0:21:25Doesn't...
0:21:28 > 0:21:29I know.
0:21:29 > 0:21:33They put me through for a reason, they've seen something in me, but...
0:21:33 > 0:21:34I've let them down.
0:21:40 > 0:21:42Pastry invention test is always one
0:21:42 > 0:21:45that we find really challenges our chefs.
0:21:47 > 0:21:51For me, Marcus, there was one real standout dessert today
0:21:51 > 0:21:53and that came from Mark.
0:21:53 > 0:21:56He's starting to lead away from the pack.
0:21:56 > 0:21:58There were so many elements today on his plate
0:21:58 > 0:22:00and he didn't even have any recipes.
0:22:00 > 0:22:02To pull them all off and get all of them right
0:22:02 > 0:22:04is a very clever thing to do.
0:22:04 > 0:22:06I am really excited about Mark.
0:22:06 > 0:22:07He has to cook for our critics.
0:22:07 > 0:22:10I can't wait to see what he does next.
0:22:10 > 0:22:14Scott is another chef that's done well on today's challenge.
0:22:14 > 0:22:18It wasn't just a plain, cold rice pudding.
0:22:18 > 0:22:21What I liked about the dish was those hidden surprises
0:22:21 > 0:22:23that we weren't expecting, and I like that.
0:22:23 > 0:22:25So, you agree? Scott should go through?
0:22:25 > 0:22:27Definitely deserves to cook for our critics.
0:22:27 > 0:22:30Tom has had a disaster of a day.
0:22:30 > 0:22:32All we got was peaches and cream.
0:22:32 > 0:22:35We cannot put him through to the critics round,
0:22:35 > 0:22:37cos under that level of pressure if you crack,
0:22:37 > 0:22:39you need to know how to deal with it.
0:22:39 > 0:22:41That leaves us another three chefs.
0:22:41 > 0:22:42We've got Ryan...
0:22:44 > 0:22:45..Bobby...
0:22:47 > 0:22:48..and Jamie.
0:22:48 > 0:22:52We can only take two of these chefs through.
0:22:52 > 0:22:54Who do we think is going to be able to step up
0:22:54 > 0:22:56and really take on the next challenge?
0:22:57 > 0:22:59This competition means a lot to me.
0:22:59 > 0:23:01Hopefully they can see I've got potential.
0:23:01 > 0:23:04People make mistakes. I blame myself for it but I'm kicking myself now.
0:23:05 > 0:23:07I feel I've let myself down.
0:23:07 > 0:23:11Hopefully I've done enough to pull it through, but we'll see.
0:23:11 > 0:23:14I want to be in the competition, but...
0:23:14 > 0:23:17end of the day they should only take the best forward.
0:23:17 > 0:23:19It's their call.
0:23:31 > 0:23:33A pastry invention test is never an easy test.
0:23:33 > 0:23:36But Monica and I needed to see
0:23:36 > 0:23:37what type of chef we've got in the kitchen.
0:23:39 > 0:23:43The first chef that is going to leave us today is...
0:23:44 > 0:23:46..Tom.
0:23:50 > 0:23:53Mixed emotions. I've really enjoyed my time,
0:23:53 > 0:23:55I've learned a lot about myself.
0:23:55 > 0:23:58And I think it's rounded me off as a person.
0:23:58 > 0:24:01One thing I need to do now is knuckle down on the old pastry.
0:24:03 > 0:24:05The second chef that is leaving us today...
0:24:15 > 0:24:17..Ryan.
0:24:22 > 0:24:24Obviously I'm gutted about leaving but
0:24:24 > 0:24:27I made a basic error, and to be honest I got punished for it.
0:24:27 > 0:24:30It's been hard, but it's been rewarding.
0:24:30 > 0:24:32Really enjoyed it. Wouldn't change it for the world.
0:24:35 > 0:24:39Congratulations, chefs. You're through to cook for our critics.
0:24:39 > 0:24:41It's not going to be easy.
0:24:41 > 0:24:43Good luck.
0:25:00 > 0:25:02This is a tough, tough round.
0:25:02 > 0:25:04It's not every day you get a chance to cook
0:25:04 > 0:25:08for some of the biggest critics in the country.
0:25:08 > 0:25:10This is YOUR food,
0:25:10 > 0:25:14your chance to shine, and to show them how good you are.
0:25:14 > 0:25:17We can only take three of you through to knockout week,
0:25:17 > 0:25:20At the end of today one of you is going to be leaving the competition.
0:25:20 > 0:25:22So fight hard in there, guys.
0:25:22 > 0:25:261 hour and 15 minutes,
0:25:26 > 0:25:27two courses -
0:25:27 > 0:25:29do us proud, make YOURSELVES proud.
0:25:29 > 0:25:32I wish you the best of luck.
0:25:32 > 0:25:33Off you go.
0:25:41 > 0:25:43My dishes are to the wire,
0:25:43 > 0:25:46an hour on the money.
0:25:46 > 0:25:48No talking, head down.
0:25:48 > 0:25:51I think if I get everything right on the money,
0:25:51 > 0:25:53today's going to be a good day.
0:26:00 > 0:26:03- Mark, how you doing?- Nervous, I've a lot to do in a short amount of time,
0:26:03 > 0:26:06so it's going to be a push.
0:26:06 > 0:26:08What ARE you going to make for us and the critics today?
0:26:08 > 0:26:11Pan-fried turbot with some maple-glazed chicken wings,
0:26:11 > 0:26:14and then for my dessert I've got an olive oil and lemon cake.
0:26:14 > 0:26:17- Have you had time to practise the dish?- I've practised twice.
0:26:17 > 0:26:20- OK.- Once I was five minutes under, the last time
0:26:20 > 0:26:23when I plated up before I was dead on the money, so...
0:26:23 > 0:26:24Why turbot?
0:26:24 > 0:26:27It's a beautiful fish. As you can see, it's a fair size.
0:26:27 > 0:26:30You haven't skimped, have you, on the quality?
0:26:30 > 0:26:34I wasn't expecting it to be that big, but I did request a big one.
0:26:37 > 0:26:41Mark's main course is pan-fried turbot, chicken wings...
0:26:41 > 0:26:44Great combination.
0:26:44 > 0:26:46Confiting the chicken wings and then glazing them in maple syrup.
0:26:48 > 0:26:50You've got chicken skin...
0:26:51 > 0:26:54..you've got asparagus,
0:26:54 > 0:26:57served with a sauce made from the chicken bones.
0:26:58 > 0:27:00That sounds amazing.
0:27:03 > 0:27:07For his dessert, Mark is going to make an olive oil and lemon cake.
0:27:08 > 0:27:12That is going to be served with fresh strawberries,
0:27:12 > 0:27:13strawberry sauce...
0:27:16 > 0:27:17He's serving meringue with it...
0:27:20 > 0:27:22..and a vanilla creme fraiche.
0:27:22 > 0:27:24This dessert sounds wonderful.
0:27:24 > 0:27:26I think Mark is a very capable chef,
0:27:26 > 0:27:28and if he can deliver and execute
0:27:28 > 0:27:29these dishes well,
0:27:29 > 0:27:33not only will WE be happy, he'll impress our critics.
0:27:38 > 0:27:42It does worry me, what the critics are going to say about my food.
0:27:45 > 0:27:48But food is so personal to people,
0:27:48 > 0:27:50they can either love it or hate it.
0:27:50 > 0:27:52So let's hope they enjoy it.
0:27:57 > 0:27:59Scott, how does it feel to be cooking for the critics?
0:27:59 > 0:28:01It's brilliant, I'm really looking forward to this.
0:28:01 > 0:28:03I like that. "Looking forward to it."
0:28:03 > 0:28:06- I am looking forward to it, Marcus. - That's great news.
0:28:06 > 0:28:08So tell me, what are you going to be cooking for them?
0:28:08 > 0:28:11So, for my main course, I'm going to do cod, with prawns,
0:28:11 > 0:28:14cauliflower, sea herbs and a smoked bacon dashi.
0:28:14 > 0:28:17And then for my dessert I'm going to do a dark chocolate ganache
0:28:17 > 0:28:20with passion fruit and banana and a cocoa nib tuile.
0:28:20 > 0:28:22- Tried and tested, all of this? - Yeah, tried and tested.
0:28:22 > 0:28:26Timings are OK, but I've not had judges talking to me, so...
0:28:26 > 0:28:29- You telling us to shut up, then(?) - No. Course not.
0:28:29 > 0:28:33All right, just live with it for a second. Tell me about the dashi.
0:28:33 > 0:28:34The inspiration for the dish
0:28:34 > 0:28:37is from a trip to Japan which my wife surprised me with.
0:28:37 > 0:28:41Your wife is the main one that's supporting you through this now?
0:28:41 > 0:28:43She's supported me all the way through my career, so,
0:28:43 > 0:28:45yeah, I'm very lucky. She's a good girl.
0:28:47 > 0:28:50Scott is cooking a cod in a water bath.
0:28:53 > 0:28:56He's going to serve it with a dashi stock...
0:28:56 > 0:28:58which has been made from kombu seaweed...
0:29:00 > 0:29:04..with a garnish - prawns,
0:29:04 > 0:29:06roasted and pickled cauliflower.
0:29:08 > 0:29:11He's also adding pancetta bacon into the dashi stock.
0:29:11 > 0:29:14He needs to be very careful here of the quantity of salty
0:29:14 > 0:29:18ingredients that he's using - the balance has to be just right.
0:29:19 > 0:29:23For dessert, Scott is making us a dark chocolate ganache...
0:29:25 > 0:29:29..which he's serving with a passion fruit and banana sorbet,
0:29:29 > 0:29:32a white chocolate/banana panna cotta.
0:29:32 > 0:29:34He's also making coco nib tuiles.
0:29:37 > 0:29:41A ganache, a panna cotta a passion fruit/banana sorbet -
0:29:41 > 0:29:43those are not the three sort of things I would put together.
0:29:43 > 0:29:45I'm really interested to see if this dish works.
0:29:46 > 0:29:50I believe I'm pushing myself today with this menu.
0:29:50 > 0:29:53It's a lot to get done in the timescale.
0:29:54 > 0:29:57So I'm going to have to really, really go for it.
0:30:01 > 0:30:04When I was a child, my food wasn't great.
0:30:04 > 0:30:05I had a single parent.
0:30:05 > 0:30:08We used to get a lot of tinned and a lot of frozen food.
0:30:08 > 0:30:10A lot of my influences take cheaper cuts like faggots,
0:30:10 > 0:30:13and elevate it to the sort of food I get to play with now
0:30:13 > 0:30:15and eat as a chef.
0:30:20 > 0:30:23- Jamie. How are you?- I'm excited. I'm happy I'm here.
0:30:23 > 0:30:25Just want to show what I can do now,
0:30:25 > 0:30:27and get you back on side completely.
0:30:27 > 0:30:31- What are you cooking for us today? - My main course is cannon of lamb
0:30:31 > 0:30:33with lamb faggot, peas, pea puree.
0:30:33 > 0:30:34What's your dessert?
0:30:34 > 0:30:37Poached strawberries with rose water and vodka,
0:30:37 > 0:30:38a white chocolate ice cream,
0:30:38 > 0:30:41a short breadcrumb and then a rose water and vodka gel.
0:30:41 > 0:30:43Your last round wasn't a good round,
0:30:43 > 0:30:45and it was, ooh... Touch and go.
0:30:45 > 0:30:48- Yeah.- Please deliver us something that's good today.
0:30:48 > 0:30:51I'm happy with what I'm cooking, so hopefully you'll be.
0:30:53 > 0:30:54I love lamb,
0:30:54 > 0:30:57and I think by adding the faggots to this dish it's going to be great.
0:31:01 > 0:31:02Big, bold flavour,
0:31:02 > 0:31:05using the offal of the lamb itself.
0:31:06 > 0:31:09And then beautifully caramelising them and cooking them in a lamb stock.
0:31:12 > 0:31:15That sounds delicious.
0:31:15 > 0:31:17His dessert is all about strawberries.
0:31:17 > 0:31:20Jamie has still got a bit to prove to us
0:31:20 > 0:31:22on the pastry department.
0:31:23 > 0:31:25I hope he can do that now.
0:31:33 > 0:31:35You all right, Bobby?
0:31:35 > 0:31:37Can feel the heat! But it's good.
0:31:37 > 0:31:38What are you cooking?
0:31:38 > 0:31:40I'm cooking a lamb rack, lamb neck,
0:31:40 > 0:31:42with a goat curd beetroot.
0:31:42 > 0:31:45Dessert is a souffle, a banana souffle,
0:31:45 > 0:31:48with a touch of lime, peanut butter and a bitter chocolate sauce.
0:31:48 > 0:31:49Oh!
0:31:49 > 0:31:52Souffle, really, at this time in the competition?
0:31:52 > 0:31:53You're taking a huge risk here.
0:31:53 > 0:31:56If I don't take it today, I don't know when I can take it.
0:31:56 > 0:31:57Are you hungry?
0:31:57 > 0:32:00I am, but I think I'll eat something in breaks.
0:32:00 > 0:32:01Bobby, when I ask you, "Are you hungry?",
0:32:01 > 0:32:03I mean, "Are you hungry for success?"
0:32:03 > 0:32:05Oh, yes, sure!
0:32:08 > 0:32:11Bobby today is cooking us a lamb main course...
0:32:12 > 0:32:15..and he's using both the neck and the rack.
0:32:16 > 0:32:19He's going to serve his lamb dish with Jersey Royals,
0:32:19 > 0:32:21asparagus...
0:32:21 > 0:32:23and a beetroot goat curd.
0:32:27 > 0:32:30What underlies this simple explanation are spices -
0:32:30 > 0:32:35ginger, chilli, curry leaf. Stuff I can't even pronounce.
0:32:36 > 0:32:40I want to try Bobby's food. I hope he's not pushing it too far, though.
0:32:41 > 0:32:44Banana souffle is delicious.
0:32:44 > 0:32:47Add the peanut butter, the rum... Wow.
0:32:47 > 0:32:49This is a dessert of pure indulgence.
0:32:50 > 0:32:54If Bobby gets this one right, the last dish of the day,
0:32:54 > 0:32:58they're going to go home and remember Bobby for ever.
0:33:01 > 0:33:03It's a great opportunity to cook for the critics.
0:33:03 > 0:33:07I need to impress them. I know at least they'll think, "Who is Bobby?"
0:33:17 > 0:33:21Every time I sit down in this judging table what I'm hoping for is
0:33:21 > 0:33:24a bunch of plates I absolutely want to clean.
0:33:24 > 0:33:25That's what I'm hoping for.
0:33:25 > 0:33:28We want the technical side but that's not enough.
0:33:28 > 0:33:33The other thing we want is passion and excitement and a surprise.
0:33:34 > 0:33:36A GOOD surprise, or two.
0:33:36 > 0:33:40This competition is very challenging for the professionals.
0:33:40 > 0:33:43We won't cut them any slack.
0:33:43 > 0:33:46We want that menu to be delivered on the plate simply...
0:33:47 > 0:33:49..but with a little bit of magic.
0:33:53 > 0:33:57- You've got 15 minutes to your first course.- Thanks, Chef.
0:33:57 > 0:33:59- Are you going to be on time? - Yes, Chef.
0:34:01 > 0:34:05So Mark's main course, turbot, chicken wings, charred onions.
0:34:06 > 0:34:10I'm expecting this to little, boned-out chicken wings,
0:34:10 > 0:34:13not the sort that you'd pick up at some Peckham chicken shop.
0:34:14 > 0:34:16This dish will only work
0:34:16 > 0:34:20if he has the ability to cook his fish perfectly.
0:34:21 > 0:34:23Mark, it's looking good, here.
0:34:23 > 0:34:25Everything is ready. Just got to plate, I think.
0:34:32 > 0:34:36- Mark, you don't look very flustered. - I feel it inside.- Do you?
0:34:36 > 0:34:39We normally see panic and fear and scared chefs right now
0:34:39 > 0:34:41but you look very calm.
0:34:41 > 0:34:43It looks good.
0:34:48 > 0:34:49- Hello.- Hi.- Good day.
0:34:51 > 0:34:53Mark's main course is turbot,
0:34:53 > 0:34:56with chicken wings glazed in maple syrup,
0:34:56 > 0:35:01fried porcini mushrooms, charred onions, mushroom puree,
0:35:01 > 0:35:05confit potatoes, asparagus, crispy chicken skin...
0:35:05 > 0:35:08and a chicken jus.
0:35:08 > 0:35:12To find a big lump of chicken skin which has been fried to crisp -
0:35:12 > 0:35:15I mean, you can hear that one tapping on the plate -
0:35:15 > 0:35:16that makes me very happy.
0:35:22 > 0:35:24Well, this is impressive.
0:35:24 > 0:35:26There isn't a single item on this dish
0:35:26 > 0:35:28that he hasn't got absolutely perfect.
0:35:28 > 0:35:31This is one hell of a start. I think it's absolutely terrific.
0:35:31 > 0:35:34The fish, I think, is cooked absolutely perfectly.
0:35:34 > 0:35:37An amazing amount of work has gone into the chicken wings.
0:35:37 > 0:35:39Lovely mushroom puree. It's terrific.
0:35:39 > 0:35:41It's a plate of food you will really want to get your face into.
0:35:41 > 0:35:45All the elements are very good. They pull together as a team.
0:35:45 > 0:35:47This is pretty good cooking.
0:35:47 > 0:35:51It's a very nicely, well executed, plate of food.
0:35:51 > 0:35:54I would absolutely eat this whole dish without a problem.
0:35:56 > 0:36:00- That was scary.- How was that, then?
0:36:00 > 0:36:02- I told you it was scary.- Yeah!
0:36:02 > 0:36:04- Are you all right?- Yeah.
0:36:04 > 0:36:06Right, you've got 15 minutes for your dessert.
0:36:09 > 0:36:13Mark's dessert - he's doing a bit of baking.
0:36:13 > 0:36:16Olive oil and lemon cake, which does actually fill my...
0:36:16 > 0:36:18overfed heart with a little bit of joy.
0:36:22 > 0:36:25Mark, you've got five minutes left. How are you doing?
0:36:25 > 0:36:26Yeah, I'm doing really well, thanks.
0:36:26 > 0:36:29Are you always this cool, calm, in control?
0:36:29 > 0:36:32No! This is a... You should see it on Saturday night.
0:36:37 > 0:36:38On time as well.
0:36:45 > 0:36:49For dessert, Mark has served an olive oil and lemon cake,
0:36:49 > 0:36:54with vanilla creme fraiche, fresh strawberries, strawberry jelly,
0:36:54 > 0:36:58meringue with strawberry powder and a strawberry sauce.
0:36:58 > 0:37:01- Hope you enjoy it. - ALL: Thank you.
0:37:06 > 0:37:08Technically, there's nothing wrong with this.
0:37:08 > 0:37:12It's a really perfectly done cake, the cream is really nice and soft,
0:37:12 > 0:37:17but it's a bit like a dainty English tea without
0:37:17 > 0:37:22really sweet jam and lovely, lush, unnecessary Cornish clotted cream.
0:37:22 > 0:37:26All of it is basically fine. It's very light, very fresh.
0:37:26 > 0:37:28It doesn't quite grab me in the way the main course did.
0:37:30 > 0:37:32I think the idea of the cake
0:37:32 > 0:37:35and strawberries with cream is very simple, but the way that Mark
0:37:35 > 0:37:38has executed it, he's really lifted the whole dessert.
0:37:38 > 0:37:41It reminds me of eating afternoon teacake.
0:37:41 > 0:37:43He's done a great, great job,
0:37:43 > 0:37:46but I think this dish could go even further.
0:37:49 > 0:37:52It went a lot better than I anticipated.
0:37:52 > 0:37:55I was a little bit stressed beforehand.
0:37:55 > 0:37:57I'm hoping that the critics will be raving about it.
0:37:57 > 0:38:01All I know is that I've produced food that I would like to eat
0:38:01 > 0:38:04and, hopefully, they'll understand and get it.
0:38:06 > 0:38:08Scott, eight minutes before you serve your first course.
0:38:08 > 0:38:10- How are you feeling? - Yeah, I'm feeling OK.
0:38:10 > 0:38:13- How are we doing, more importantly? - We're getting there!
0:38:13 > 0:38:15- Are you in front, behind? - I'd probably say I'm all right.
0:38:15 > 0:38:17- I'm looking on time.- OK.
0:38:17 > 0:38:20- We're looking good. - All right, keep going.
0:38:20 > 0:38:23Scott's main course is a poached cod, prawns, sea herbs -
0:38:23 > 0:38:27maybe it's just seaweed? - cauliflower, smoked bacon dashi.
0:38:27 > 0:38:31This could be the greatest smoked bacon dashi I've ever eaten.
0:38:31 > 0:38:34It'll certainly be the first. Will it work with cod?
0:38:40 > 0:38:42- Come on, Scott.- Yeah. - Yeah?- Ready.
0:38:51 > 0:38:52Come on.
0:38:57 > 0:38:59Thank you.
0:38:59 > 0:39:03We have a poached cod with prawns, cauliflower, coastal herbs
0:39:03 > 0:39:05and a smoked bacon dashi.
0:39:05 > 0:39:07- Right, thank you.- OK? - Thanks.- Thank you.
0:39:09 > 0:39:12It looks quite stylish, quite an accomplished thing.
0:39:12 > 0:39:13I'm intrigued to eat it.
0:39:17 > 0:39:21What Scott's done, um, that I quite like,
0:39:21 > 0:39:24he has played games with all the different textures,
0:39:24 > 0:39:27so you've got a bit of samphire there that's got a bite to it,
0:39:27 > 0:39:30you've got prawns that's cooked till it's crunchy,
0:39:30 > 0:39:33and then, there's the softness of the cod.
0:39:33 > 0:39:35All of it seasoned by the dashi.
0:39:35 > 0:39:39I like the prawn, actually. A nice caramelised sweetness to it.
0:39:39 > 0:39:42But after that, there's just a hit of salt.
0:39:42 > 0:39:44You know, bacon is salty stuff
0:39:44 > 0:39:48and that has overwhelmed sort of the delicacy of the cod, I'm afraid.
0:39:48 > 0:39:50I think you're being unduly harsh, because I think this is
0:39:50 > 0:39:53one of the more intriguing dishes I've tasted in this competition.
0:39:53 > 0:39:56I love the saltiness.
0:39:56 > 0:39:59This dish is different, it's challenging,
0:39:59 > 0:40:02it's got a bit of salt, but you know, I really like it.
0:40:04 > 0:40:06Wow, does that pack a punch.
0:40:06 > 0:40:09It's absolutely delicious.
0:40:09 > 0:40:13It works so, so well. I think that is great.
0:40:13 > 0:40:17It's a joy to eat. This is a delicious plate of food.
0:40:19 > 0:40:22- Right, you've got 15 minutes for your dessert.- OK.
0:40:22 > 0:40:25Scott's dessert - dark chocolate ganache, passion fruit, banana,
0:40:25 > 0:40:27cocoa nib tuile - it needs cream.
0:40:27 > 0:40:31It needs a big dollop of something to calm it all down,
0:40:31 > 0:40:33otherwise it's going to be very rich indeed.
0:40:33 > 0:40:37You know, I am a man who's done rich in his time. Even I have my limits!
0:40:38 > 0:40:40Really, William!
0:40:48 > 0:40:49Great.
0:40:55 > 0:40:58- Scott, three minutes left.- Yeah. - What have you got left to do?
0:40:58 > 0:41:01Just put the ice cream on and the tuile on, then I'm ready to go.
0:41:03 > 0:41:05- It's good.- I like it.
0:41:07 > 0:41:09- Happy?- Done, yeah.- Off we go!
0:41:13 > 0:41:16The chocolate ganache, passion fruit and banana sorbet and then,
0:41:16 > 0:41:19there's a little white chocolate and banana, like, cream
0:41:19 > 0:41:21and a cocoa nib tuile.
0:41:21 > 0:41:23- Brilliant. Thank you.- Thank you. - SCOTT:- Thank you.
0:41:24 > 0:41:27I don't know about you, but I like the look of this.
0:41:27 > 0:41:28Mmm!
0:41:34 > 0:41:37I like this. There's balance, there's texture.
0:41:37 > 0:41:40You've got the thick, very well-made ganache at the bottom.
0:41:40 > 0:41:43It's really rich. I mean, it sticks to the roof of your mouth
0:41:43 > 0:41:45in the tried-honoured fashion.
0:41:45 > 0:41:47The sorbet cuts through it.
0:41:47 > 0:41:49You've got the little creamy bits, little biscuity bits.
0:41:49 > 0:41:51It's really, really nice!
0:41:51 > 0:41:53I love moments like this on this show,
0:41:53 > 0:41:57when someone delivers a pudding that isn't just beautifully done
0:41:57 > 0:42:00in all of its components, but it's sophisticated.
0:42:00 > 0:42:02I'd love to know where he cooks,
0:42:02 > 0:42:05cos I'd like to eat more of his food, I think he's fantastic.
0:42:05 > 0:42:07I think Scott's had a good day today.
0:42:07 > 0:42:10This dessert is absolutely delicious.
0:42:10 > 0:42:13We have got a very serious contender on our hands here
0:42:13 > 0:42:16and I'm absolutely delighted for him. Two great dishes.
0:42:19 > 0:42:21I'm feeling very happy with that.
0:42:21 > 0:42:24Um, I've got this far now, I want to keep going.
0:42:24 > 0:42:26I'm starting to sort of settle down a little bit.
0:42:28 > 0:42:29Hopefully, the journey carries on.
0:42:37 > 0:42:39How are we doing, Jamie?
0:42:39 > 0:42:42- Um, nearly there.- 4½ minutes. Are we going to be on time?
0:42:42 > 0:42:45Er, we may be a minute over, but other than that, we should be...
0:42:45 > 0:42:46- A minute over?- Yeah.
0:42:49 > 0:42:52Jamie's is one of those MasterChef Pro menus which has
0:42:52 > 0:42:56hiding in it something, which is either a gift or a disaster,
0:42:56 > 0:42:58which is a faggot!
0:42:58 > 0:43:02You would never serve faggots with lamb jus, you'd serve them with...
0:43:02 > 0:43:03BOTH: Gravy!
0:43:05 > 0:43:09- Right, Jamie, you've now got two minutes left.- Yeah.
0:43:09 > 0:43:12- Doesn't seem to bother you, does it?- Um...- Ha!
0:43:13 > 0:43:16- WILLIAM:- 'I'm worried that he's going to take'
0:43:16 > 0:43:20this brilliantly old-fashioned, almost Victorian plate,
0:43:20 > 0:43:23and drag it kicking and screaming into the 21st century,
0:43:23 > 0:43:25where it doesn't actually want to be.
0:43:25 > 0:43:27You're coming up to almost a minute now, Jamie.
0:43:27 > 0:43:31- Oh!- It really would be good if you could step it up a little bit.- Yeah.
0:43:31 > 0:43:33The critics want their food and they also want it on time.
0:43:39 > 0:43:42Your time's up, really got to get a move on now.
0:43:42 > 0:43:44Come on, let's go, you've got to get it onto the plate.
0:43:49 > 0:43:50Jamie, you're now three minutes over.
0:43:52 > 0:43:54- Yeah.- Off you go.
0:44:02 > 0:44:04- Thank you.- Cheers.
0:44:09 > 0:44:11So, there you've got lamb cannon, with lamb faggot,
0:44:11 > 0:44:13peas, mint and girolle mushrooms.
0:44:13 > 0:44:17Can I just ask you - the lamb faggot recipe, is it yours? A family one?
0:44:17 > 0:44:19It's not a family one, cos no-one in my family can cook,
0:44:19 > 0:44:23but it's one I've used and adapted to how I like it.
0:44:23 > 0:44:26- Hope you enjoy it.- Brilliant, thank you.- Thanks.- Thank you.
0:44:35 > 0:44:38The so-called faggot was everything I feared it might be.
0:44:38 > 0:44:41It's a fancy version, which isn't better!
0:44:41 > 0:44:45When I'm geared up for a faggot and I get something like this -
0:44:45 > 0:44:51closely ground, hard as a bullet, not very tasty - er, I get upset.
0:44:51 > 0:44:52When I first saw this dish on the menu,
0:44:52 > 0:44:56I remember thinking rustic, big chunky plate of food!
0:44:57 > 0:45:01And then, along comes this politically-correct faggot...
0:45:01 > 0:45:05It's disappointing. But he makes incredible gravy.
0:45:07 > 0:45:10I'm really, really disappointed with that faggot.
0:45:10 > 0:45:12It's dry, it's not cooked very well.
0:45:12 > 0:45:14Such a shame.
0:45:14 > 0:45:16It's just not an outstanding dish.
0:45:16 > 0:45:19Fingers crossed that dessert's better.
0:45:21 > 0:45:24- All right, Jamie, you have 15 minutes.- Yeah.
0:45:24 > 0:45:26We can't be late.
0:45:26 > 0:45:29Jamie's dessert description is one of those
0:45:29 > 0:45:31that hides more than it explains.
0:45:33 > 0:45:35There are strawberries, there is white chocolate,
0:45:35 > 0:45:39there is rose water, but in what form, we do not know.
0:45:39 > 0:45:40When you're going to order a pudding,
0:45:40 > 0:45:42you want to know what it is.
0:45:45 > 0:45:48You've got three minutes left. How are we doing?
0:45:48 > 0:45:49Um, I'll be about two minutes behind.
0:45:49 > 0:45:52My ice cream's slightly unset, so just finishing off.
0:45:52 > 0:45:54You're going to be two minutes behind?
0:45:54 > 0:45:55Everything's ready, except the ice cream,
0:45:55 > 0:45:57- it's just still a bit too wet.- Hmm!
0:46:09 > 0:46:11- Where's the ice cream? - Er, slightly still on the...
0:46:11 > 0:46:14I'll run and get it the last second after I'm ready to go.
0:46:24 > 0:46:26Are we going to use it or not?
0:46:26 > 0:46:27I'll put a bit on, more of a sauce,
0:46:27 > 0:46:29cos I want the flavour of white chocolate on there.
0:46:32 > 0:46:33Listen, we've gotta go.
0:46:39 > 0:46:41You've got poached strawberries in rose water
0:46:41 > 0:46:44with strawberries, shortbread, rose water jelly and
0:46:44 > 0:46:47what was meant to be white chocolate ice cream, but it hasn't set,
0:46:47 > 0:46:50but I wanted the flavour of it, so I've served it to give the flavour.
0:46:55 > 0:46:56Argh!
0:46:56 > 0:46:58This is a dessert made by someone
0:46:58 > 0:47:01who didn't have any ideas for a dessert.
0:47:01 > 0:47:04Right in the middle of it is the kind of thing you put on a burn!
0:47:04 > 0:47:05Eugh!
0:47:13 > 0:47:15I'm pretty sure I had a piano teacher
0:47:15 > 0:47:17who smelled like this tastes.
0:47:17 > 0:47:20That kind of old lady, rose water thing.
0:47:20 > 0:47:22Just "Bleurgh!"
0:47:22 > 0:47:24Really! Bleurgh!
0:47:24 > 0:47:27That's what it comes down to now. I'm left with nothing else.
0:47:27 > 0:47:28Bleurgh!
0:47:28 > 0:47:30Wine!
0:47:31 > 0:47:33I feel for the strawberry that...
0:47:33 > 0:47:36had the dishonour of turning up in this dish.
0:47:36 > 0:47:40At this level, in this competition, it should be better than this.
0:47:41 > 0:47:44This is not a good dessert. It doesn't look great.
0:47:44 > 0:47:47Jamie, for me, just didn't come to the kitchen today.
0:47:47 > 0:47:49I didn't see the energy that I've seen in him before.
0:47:49 > 0:47:51It's not been a good day.
0:47:55 > 0:47:58That was one of the toughest things and hardest things I've ever done.
0:47:58 > 0:48:02It was worse than doing a 200-cover service in a kitchen with no chefs.
0:48:08 > 0:48:11- Bobby, 10 minutes left before you serve your main course.- Chef.
0:48:11 > 0:48:14- Are we looking good?- Yes, Chef.
0:48:14 > 0:48:18Bobby's main course is lamb neck, lamb cutlet,
0:48:18 > 0:48:21Jersey Royals, asparagus and goat's curd.
0:48:21 > 0:48:23That's marvellous.
0:48:23 > 0:48:26I mean, that's just about the best bits of everything.
0:48:26 > 0:48:29If I had a menu with a large amount of choice on, I would order that.
0:48:31 > 0:48:34Bobby, you're almost out of time. What's going on?
0:48:34 > 0:48:37I'm still getting there. I should be finishing.
0:48:38 > 0:48:41You're getting there, you should be finishing? Yes, that's right!
0:48:47 > 0:48:50- You need to start stepping it up. - Yes, Chef.
0:48:54 > 0:48:55- Colourful.- Very colourful!
0:48:57 > 0:49:00- Are you done?- Done?- Yeah. - OK, off you go.- Go on.- Thank you.
0:49:16 > 0:49:20On the plate, you've got lamb rack, or lamb cutlet, with lamb neck and
0:49:20 > 0:49:23goat curd, beetroot with a touch of curried leaf as well,
0:49:23 > 0:49:25like we cook at home.
0:49:25 > 0:49:28- Where's your family from? - Um, Kerala, south of India.
0:49:28 > 0:49:30- Thank you.- Thanks. - Hope you enjoy, thank you.
0:49:32 > 0:49:35It is very pretty and, in a sort of bizarre way,
0:49:35 > 0:49:37it's the bright colours of South India.
0:49:42 > 0:49:46- HE COUGHS:- Whoa! - Fantastic!- Ha-ha, wah-ha!
0:49:48 > 0:49:52This is full-on! This is serious!
0:49:52 > 0:49:54And the thing that's actually binding it all altogether
0:49:54 > 0:49:57and pushing it towards you is that brilliant beetroot.
0:49:57 > 0:50:00It's not just a brilliant bash of colour on the plate.
0:50:00 > 0:50:02It's a massively wonderful flavour.
0:50:02 > 0:50:06A sweet with a bit of acidity in it, beautifully flavourful.
0:50:06 > 0:50:10It looks unique, it's got original tastes.
0:50:10 > 0:50:13It's a resounding success.
0:50:13 > 0:50:16There's a cheerfulness about it.
0:50:16 > 0:50:19And he's got the guts to have given us some spice
0:50:19 > 0:50:22and not worry about that and as it happens, we all love that.
0:50:22 > 0:50:24It a very, very accomplished dish.
0:50:25 > 0:50:29It's so, so vivid, the pink and the greens,
0:50:29 > 0:50:31but it's a tidy-looking plate of food.
0:50:31 > 0:50:33I think it's a very, very brave dish
0:50:33 > 0:50:37and I'm glad Bobby's stuck to his roots. It's great.
0:50:43 > 0:50:46Bobby, you've got 15 minutes for four perfect souffles.
0:50:47 > 0:50:52Banana souffle, banana, peanut butter, rum and lime.
0:50:52 > 0:50:57I'm worried that he's trying to make that a bit too complicated.
0:50:57 > 0:51:01His little twists on the banana souffle is a sort of twist too far.
0:51:01 > 0:51:03You know, he might sort of wrap himself around a lamppost.
0:51:05 > 0:51:08- The souffle mix is ready. - The souffle mix is ready, chef.
0:51:08 > 0:51:10How long will it take to cook them?
0:51:10 > 0:51:13- Um, chef, eight to nine minutes. - Eight to nine minutes?- Chef.
0:51:14 > 0:51:17You have four minutes left before they're due.
0:51:26 > 0:51:30- Bobby, you need to get them in the oven.- I'm just putting them in right now.
0:51:30 > 0:51:32No, you're not putting in right now, you're cleaning the sides.
0:51:32 > 0:51:35Go for it. In the oven. Now, now, now, now, now, now.
0:51:42 > 0:51:44This better be a damn good souffle there, Bobby.
0:51:57 > 0:52:01- We're six minutes over, Bobby, they better be worth the wait.- Chef.
0:52:07 > 0:52:11- When this starts coming up to ten minutes, we are going to have to go.- Chef.
0:52:11 > 0:52:13- Beyond 10 minutes we have to call it a day.- Chef.
0:52:18 > 0:52:21- Remember to apologise when you're out there, Bobby.- Yes, Chef.
0:52:24 > 0:52:26- And apologise.- Yes, Chef.
0:52:28 > 0:52:31They're not going to be happy about the time, no way.
0:52:31 > 0:52:33I hope that's a good souffle, for his sake.
0:52:35 > 0:52:36Oh, look at that.
0:52:36 > 0:52:38I'm extremely sorry for the wait.
0:52:40 > 0:52:43You've got a banana souffle with lime
0:52:43 > 0:52:45and there is a rum and caramelised banana there
0:52:45 > 0:52:49and, on the side, the sauce is peanut butter
0:52:49 > 0:52:50and dark chocolate.
0:52:56 > 0:52:58- That was worth waiting for. - It looks very nice.
0:53:01 > 0:53:02Mm!
0:53:05 > 0:53:06Oh.
0:53:09 > 0:53:12I've had some of the worst food in my life
0:53:12 > 0:53:14on MasterChef: The Professionals.
0:53:14 > 0:53:16But I've also had some of the best
0:53:16 > 0:53:21and this is one of those dishes that is just sensational.
0:53:21 > 0:53:23I never thought a souffle could be exciting.
0:53:23 > 0:53:25This is exciting.
0:53:25 > 0:53:29And then this sauce which is slightly bitter and dark
0:53:29 > 0:53:31and caramelised and you throw it in there and it just makes the
0:53:31 > 0:53:34- whole damn thing sing. - It's perfectly cooked.
0:53:34 > 0:53:37It tastes very nice. It's not over sweet.
0:53:38 > 0:53:42This is an A-star souffle.
0:53:42 > 0:53:44I don't care that we had to wait a few extra minutes.
0:53:44 > 0:53:47It's just SO good.
0:53:47 > 0:53:49This guy could write a book on souffles
0:53:49 > 0:53:51and he'd become a star overnight.
0:53:55 > 0:53:58Oh, this is the great souffle and for me, worth the wait.
0:54:01 > 0:54:03It was good.
0:54:03 > 0:54:04I was running around.
0:54:04 > 0:54:07But I believe the food is tasting great.
0:54:08 > 0:54:11If they were in the restaurant they would pay for it,
0:54:11 > 0:54:13even not minding the delay,
0:54:13 > 0:54:16and maybe they'll give the tip also, so...
0:54:22 > 0:54:24That was a good round.
0:54:24 > 0:54:26This has been a great day all round.
0:54:26 > 0:54:28Some interesting surprises as well
0:54:28 > 0:54:30and it's always nice to see our chefs push themselves
0:54:30 > 0:54:32for the critics. Good day.
0:54:34 > 0:54:36Scott, for me, was the chef of the day.
0:54:36 > 0:54:39Delivered two fabulous plates of food.
0:54:39 > 0:54:41I thought he did himself proud today
0:54:41 > 0:54:44and absolutely a chef that deserves to go through.
0:54:44 > 0:54:48Mark is another chef that stood out and had a great day.
0:54:48 > 0:54:51Mark's turbot dish today was beautifully executed.
0:54:51 > 0:54:54Olive oil and lemon cake. This was a delight.
0:54:54 > 0:54:57Overall I thought Mark cooked very, very well today.
0:54:57 > 0:55:02Jamie had a tough day in the kitchen starting with his lamb dish.
0:55:02 > 0:55:04The execution was all wrong.
0:55:04 > 0:55:08That, followed by the dessert, it was a disaster.
0:55:08 > 0:55:12I just felt his shoulders drop today and I could see that on his plate.
0:55:12 > 0:55:13I don't know what happened today.
0:55:13 > 0:55:15I've practised that dish a few times now. I feel maybe just nerves
0:55:15 > 0:55:17and the pressure of the kitchen got the better of me.
0:55:17 > 0:55:19And then we have Bobby.
0:55:19 > 0:55:23We get this amazing array of colours and flavours
0:55:23 > 0:55:29and spices that oddly seem to work and then we had this dessert.
0:55:29 > 0:55:31Boy, I have to say, Marcus,
0:55:31 > 0:55:34it's got to be one of the best souffles that I have had.
0:55:34 > 0:55:37That was worth waiting for.
0:55:37 > 0:55:38That, for me, was the best souffle
0:55:38 > 0:55:41I've ever eaten in the MasterChef kitchen.
0:55:41 > 0:55:45It was fantastic. My only worry with Bobby is that he was late.
0:55:45 > 0:55:47And that is a massive warning sign to me.
0:55:49 > 0:55:53The competition for me, every time I say it, this means a lot.
0:55:53 > 0:55:54It will be challenging.
0:55:54 > 0:55:56I really want that place.
0:55:56 > 0:55:58I'm absolutely here to win.
0:56:00 > 0:56:05It's been a great day today and our chefs really rose to the challenge.
0:56:05 > 0:56:07We've got some pretty impressed critics
0:56:07 > 0:56:09in the room next door. We're happy.
0:56:09 > 0:56:12I think it's pretty obvious which chefs we're going to take through
0:56:12 > 0:56:13to Knockout Week, isn't it?
0:56:29 > 0:56:33There have been some ups and downs but overall it's been a great day.
0:56:34 > 0:56:40Unfortunately we can only take three of you through to Knockout Week.
0:56:50 > 0:56:52Our chef leaving the competition is...
0:56:56 > 0:56:57Jamie.
0:57:07 > 0:57:10I'm gutted. Disappointed in myself. I know I can do better than that.
0:57:10 > 0:57:12There were some good plates of food today but I feel
0:57:12 > 0:57:15that my dishes just didn't live up to the mark of everyone else.
0:57:17 > 0:57:21I'm absolutely over the moon with today. I can't grumble.
0:57:21 > 0:57:25I've just got past the quarterfinals in MasterChef.
0:57:25 > 0:57:27So, I'm going to have a little tipple when I get home, I think!
0:57:30 > 0:57:33Yeah, pretty ecstatic. A really hard day.
0:57:33 > 0:57:34Pastry challenge was difficult
0:57:34 > 0:57:37and then cooking for the critics was another level.
0:57:37 > 0:57:39Yeah, glad I made it through.
0:57:40 > 0:57:45Feeling good. It's been a long day but it's a good day anyway.
0:57:45 > 0:57:46Thank you.
0:57:49 > 0:57:52- We've got to do it all over again! - THEY LAUGH
0:57:58 > 0:58:02Next on Professional MasterChef...
0:58:02 > 0:58:03it's Knockout Week.
0:58:04 > 0:58:10The best 12 chefs return as the battle for the title heats up.
0:58:13 > 0:58:14Absolutely incredible.
0:58:14 > 0:58:16What an explosion on the tongue.
0:58:19 > 0:58:20Looking good, guys.
0:58:22 > 0:58:26If I had that in a restaurant, I would eat all of it.
0:58:26 > 0:58:28It's just delicious.
0:58:28 > 0:58:30Mate, this one needs reinventing.
0:58:31 > 0:58:34This means everything to these chefs.
0:58:34 > 0:58:37They are going to have to fight to stay in the competition.