0:00:05 > 0:00:08It's Professional MasterChef Knockout Week.
0:00:10 > 0:00:14Over the past four weeks, 48 chefs have given it their all.
0:00:16 > 0:00:19But only the most talented 12 remain.
0:00:21 > 0:00:24I didn't think I would get this far, no, definitely not.
0:00:24 > 0:00:26So excited to be here.
0:00:27 > 0:00:29The competition so far, I think, has been
0:00:29 > 0:00:31one of the hardest things I have ever done.
0:00:31 > 0:00:35It's so hard to explain the nerves, the atmosphere, the pressure.
0:00:36 > 0:00:38We're all competing for the same goals,
0:00:38 > 0:00:40so everyone is going to have their best head on.
0:00:42 > 0:00:44Now the competition really begins.
0:00:46 > 0:00:51Over the next three nights, they will be challenged like never before.
0:00:51 > 0:00:53This means everything to these chefs.
0:00:53 > 0:00:56They're going to have to fight to stay in the competition.
0:01:25 > 0:01:28I'd like to remind you that in this room right now
0:01:28 > 0:01:32we have the future Professional MasterChef champion.
0:01:34 > 0:01:37Today you have an invention test.
0:01:38 > 0:01:43You have two hours and 15 minutes to create one outstanding dish.
0:01:43 > 0:01:47Savoury or sweet, it is absolutely up to you.
0:01:47 > 0:01:49We've also removed the water baths,
0:01:49 > 0:01:52the sous-vide machines and your chemicals.
0:01:52 > 0:01:55Today is all about creative thinking and good cookery.
0:01:57 > 0:02:01At the end of this, the best eight will go straight through.
0:02:01 > 0:02:04The four that are left are going to have to
0:02:04 > 0:02:08cook off against each other for the remaining two places.
0:02:10 > 0:02:12Off you go.
0:02:14 > 0:02:19The 12 chefs have ten minutes to choose from a range of ingredients,
0:02:19 > 0:02:26including duck, quail, pork belly, venison, oxtail and pancetta
0:02:26 > 0:02:31as well as sea bass, baby octopus and oysters,
0:02:31 > 0:02:37and a wide range of fruit and vegetables, herbs and spices.
0:02:37 > 0:02:40When you have a table full with so many ingredients,
0:02:40 > 0:02:42it starts to play on your mind.
0:02:42 > 0:02:45"Do I take this, do I take that? What shall I have?"
0:02:46 > 0:02:48I like this challenge.
0:02:48 > 0:02:52But they've got to now stand out for the right reasons.
0:02:52 > 0:02:54And, boy, is it going to be tough.
0:02:58 > 0:03:02Having gained six years' Michelin experience,
0:03:02 > 0:03:0327-year-old Nick now works
0:03:03 > 0:03:06in a fine-dining restaurant in Oxfordshire.
0:03:06 > 0:03:08Just going to go in all guns blazing today,
0:03:08 > 0:03:12just got to completely do what I do and do what I have done before
0:03:12 > 0:03:15and just show the other 11 chefs that, yeah, I am serious,
0:03:15 > 0:03:17I'm not just here to make the numbers up.
0:03:22 > 0:03:25What are you going to make that is going to impress everybody?
0:03:25 > 0:03:28I'm going to do duck and plums - classic.
0:03:28 > 0:03:31Doing it with a butternut squash cumin puree and either a bit
0:03:31 > 0:03:35of gnocchi or confit potatoes, and pickled shiitake mushrooms as well.
0:03:35 > 0:03:39- Make a really good duck sauce. - You and the duck, Nick, good luck.
0:03:42 > 0:03:44Nick is using duck.
0:03:44 > 0:03:47He's taken the breast meat off, he's going to cure them gently
0:03:47 > 0:03:51and then roast the breast meat off, serving his duck dish with plums.
0:03:51 > 0:03:54Plums go great with duck, we all know that,
0:03:54 > 0:03:57but it has to be the right amount.
0:03:58 > 0:04:00With the leg, he's confited them down
0:04:00 > 0:04:03and he's going to be making chou farci cabbage balls.
0:04:03 > 0:04:04Delicious.
0:04:08 > 0:04:11Joey is a 27-year-old who has travelled the world
0:04:11 > 0:04:13as a private chef.
0:04:15 > 0:04:17So far I'm proud of how I have performed.
0:04:17 > 0:04:19Obviously nothing has been faultless -
0:04:19 > 0:04:21there has been areas for improvement.
0:04:21 > 0:04:23But on the whole there's been positives in every dish as well.
0:04:23 > 0:04:25So, yeah, I'll take that.
0:04:26 > 0:04:30Joey has chosen the quail. She is serving it with game faggots,
0:04:30 > 0:04:34potato croquettes, and is also making a consomme, a quail tea.
0:04:34 > 0:04:37Phew, that's going to be a tough one
0:04:37 > 0:04:40because quail is a very bland-flavoured bird.
0:04:40 > 0:04:42But I think this dish sounds incredible.
0:04:44 > 0:04:50Is this a more complex move from your natural style, or is this you?
0:04:50 > 0:04:53The judges said I had to kind of spice it up a bit,
0:04:53 > 0:04:55so that is definitely what I'm trying to do.
0:04:55 > 0:04:58It's bold, it's complex, I can't wait to see it.
0:05:02 > 0:05:0433-year-old sous-chef Scott works
0:05:04 > 0:05:07in a five-star hotel in Hertfordshire.
0:05:10 > 0:05:12My food is quite simple.
0:05:12 > 0:05:15I'm a little bit worried that there's not enough technical skill,
0:05:15 > 0:05:18but hopefully the technique IS the flavour.
0:05:18 > 0:05:20Hopefully the judges can see that.
0:05:22 > 0:05:25Scott is using a duck, but he's taken the breasts off.
0:05:25 > 0:05:28He's going to render down or cook down the fat of the duck
0:05:28 > 0:05:31then take that fat to confit some potatoes.
0:05:31 > 0:05:34He's going to be serving those with beetroot and raspberries.
0:05:34 > 0:05:36A little bit of sweetness works well with duck.
0:05:38 > 0:05:39- There's no gimmicks here.- Exactly.
0:05:39 > 0:05:41There's no water baths, no chemicals.
0:05:41 > 0:05:44- How does that make you feel? - I'm happy with that.
0:05:44 > 0:05:45I like cooking meat in a pan.
0:05:45 > 0:05:47My food is not about bells and whistles.
0:05:47 > 0:05:49I just need to nail the cooking on this
0:05:49 > 0:05:51and hopefully that will get me through.
0:05:59 > 0:06:04Gastro-pub chef Mark has been a standout cook,
0:06:04 > 0:06:07managing to impress the critics as well as the judges.
0:06:08 > 0:06:11I think we are all sizing each other up at the moment.
0:06:11 > 0:06:14It's a contest at the end of the day
0:06:14 > 0:06:17and no-one is really sure of how capable each other are.
0:06:18 > 0:06:21But this is what the competition is about -
0:06:21 > 0:06:24challenging yourself and competing against the best.
0:06:25 > 0:06:28I'm going to go with seared fillet of venison today,
0:06:28 > 0:06:30with braised oxtail croquettes.
0:06:30 > 0:06:33Going to do some sauteed girolles, a butternut squash puree
0:06:33 > 0:06:35and some pickled beetroot.
0:06:35 > 0:06:38What standard do think you have to cook at to guarantee a place?
0:06:38 > 0:06:40Oh, the top, the highest level I have got.
0:06:40 > 0:06:43I know I'm competing against these guys, but as long as
0:06:43 > 0:06:46I cook what I know I can cook, I shouldn't have a problem.
0:06:48 > 0:06:50Oxtail has great flavour,
0:06:50 > 0:06:52so bringing it back into the dish as a croquette
0:06:52 > 0:06:55and using the cooking liquid for the sauce is a great idea.
0:06:55 > 0:07:00My concern is, does oxtail sauce go with venison?
0:07:00 > 0:07:01We'll soon find out.
0:07:03 > 0:07:0626-year-old head chef Josh has impressed the judges,
0:07:06 > 0:07:10in spite of one odd pairing of honeycomb with lamb.
0:07:11 > 0:07:14I think all the other chefs should be concerned about me
0:07:14 > 0:07:17because I'm wacky, I'm raw, I've got fire in my belly,
0:07:17 > 0:07:20I'm young, I want to push these to the limits
0:07:20 > 0:07:23and really show them that I'm the one to worry about.
0:07:25 > 0:07:29Josh is the only chef in the kitchen today making a dessert.
0:07:29 > 0:07:33Pearl barley, rice pudding with saffron and black pepper?
0:07:33 > 0:07:36It screams of savoury to me. If there is too much saffron
0:07:36 > 0:07:39on this dish it will be almost like eating a saffron risotto
0:07:39 > 0:07:40with pearl barley.
0:07:42 > 0:07:44He's already thrown one batch of pearl barley out.
0:07:44 > 0:07:46I hope he's not testing it on us today.
0:07:53 > 0:07:55I want to be different, I want to push on,
0:07:55 > 0:07:58I want to do something that will wow you.
0:07:58 > 0:08:01I'm not here just to be the same, the norm.
0:08:01 > 0:08:03I'm confident in what I'm doing.
0:08:12 > 0:08:17Chefs, last hour. 60 minutes left.
0:08:19 > 0:08:24The Italian Embassy's head chef Danilo has earned his place
0:08:24 > 0:08:26with well-executed Italian cuisine.
0:08:27 > 0:08:30What I'm actually about is simple food.
0:08:32 > 0:08:37If you plan it too much, you end up trying to show off.
0:08:37 > 0:08:38I don't like that.
0:08:47 > 0:08:51- What are you making?- I'm making sea bass, cooked in two ways.
0:08:51 > 0:08:56One is wrapped with spinach leaves and the other one is just pan-fried.
0:08:56 > 0:08:58I'm going to try to do an oyster juice.
0:08:58 > 0:09:01- Were you making some pasta earlier? - Yes, I did make some pasta.
0:09:01 > 0:09:03I was going to do a ravioli with sea bass.
0:09:03 > 0:09:07Am I right in thinking you're not actually 100% sure
0:09:07 > 0:09:09- what your dish is going to be yet?- Exactly.
0:09:09 > 0:09:12Danilo, you've got an hour!
0:09:12 > 0:09:14Yeah. Trying to focus, trying to focus.
0:09:14 > 0:09:17- Attenzione! Come on!- Thank you.
0:09:20 > 0:09:23How could you not come up with a dish from what was in front of you?
0:09:23 > 0:09:25I'm finding that really hard to believe.
0:09:25 > 0:09:27Danilo is struggling right now.
0:09:30 > 0:09:3533-year-old King's College sous-chef Andy has shown real promise...
0:09:40 > 0:09:43..despite some confused combinations.
0:09:46 > 0:09:49I think just under the pressure of it all sometimes you are not
0:09:49 > 0:09:52executing things exactly how you would like.
0:09:52 > 0:09:56So I really want to just get every element absolutely perfect,
0:09:56 > 0:09:58and I will be a happy man.
0:09:59 > 0:10:03I'm braising some pork belly down with some braised fennel
0:10:03 > 0:10:05and some pickled fennel.
0:10:05 > 0:10:08I'm not sure yet, I might do a bit with the baby octopus,
0:10:08 > 0:10:10but I'm going to taste everything
0:10:10 > 0:10:13as I go along and see whether it will complement it.
0:10:13 > 0:10:14This is evolving as you work?
0:10:14 > 0:10:17Yeah, so I've got some samphire to go on it as well,
0:10:17 > 0:10:18some crispy onion rings.
0:10:18 > 0:10:21So almost like a bit of a surf and turf.
0:10:21 > 0:10:23Should I be nervous that you haven't yet quite decided what
0:10:23 > 0:10:26- this dish should be?- I'm not.
0:10:27 > 0:10:30There's not a lot I can say about Andy's dish at the moment
0:10:30 > 0:10:33because he's not too sure what he's going to bring into it.
0:10:33 > 0:10:37For me, the cooking of the pork belly will make or break this dish.
0:10:41 > 0:10:4438-year-old Gavin has been the head chef
0:10:44 > 0:10:48of a boutique New Forest hotel for the last two years.
0:10:48 > 0:10:51I think it is a clean slate with the final 12.
0:10:51 > 0:10:53We're all against one another,
0:10:53 > 0:10:56so it's going to be every man for himself, really.
0:10:56 > 0:10:59Oh, and Joey, yeah. Every man and woman for himself.
0:10:59 > 0:11:01Can we edit that in?
0:11:03 > 0:11:04Gavin is using duck.
0:11:04 > 0:11:07He's going to make fondants to go with it, he's got beetroot,
0:11:07 > 0:11:10there's mushrooms and girolles going...
0:11:10 > 0:11:15He's focused and seems to know exactly what he's doing here today.
0:11:15 > 0:11:17Are you growing as the competition develops?
0:11:17 > 0:11:19Getting more confident, definitely.
0:11:19 > 0:11:20It's sort of finding your comfort zone,
0:11:20 > 0:11:23being a bit more relaxed in what you are doing.
0:11:23 > 0:11:24So I think that is quite important,
0:11:24 > 0:11:28otherwise you just end up nervous all the time, which isn't good.
0:11:33 > 0:11:37You've got just 45 minutes left, all right? 45 minutes!
0:11:37 > 0:11:39PIERCING WHISTLE
0:11:39 > 0:11:40Sorry.
0:11:46 > 0:11:5027-year-old head chef Mark also left the critics
0:11:50 > 0:11:52and judges raving about his food.
0:11:54 > 0:11:56Mark has chosen venison for his dish today,
0:11:56 > 0:11:59but he's bringing to it a puree made from black pudding.
0:11:59 > 0:12:02He's got beetroots that he's pickling,
0:12:02 > 0:12:04he's cooking oxtail to make a sauce with.
0:12:06 > 0:12:08You want this competition, brother, don't you?
0:12:08 > 0:12:11Yeah, I do, it's an amazing competition to be part of
0:12:11 > 0:12:13and hopefully I can keep showcasing my food.
0:12:13 > 0:12:15Just got to keep stepping up my game.
0:12:17 > 0:12:20With each round comes a little bit more confidence, and you can
0:12:20 > 0:12:24really push the boundaries with the next dishes you are going to do.
0:12:24 > 0:12:27Hopefully I can really show what I have been doing
0:12:27 > 0:12:28for the last ten years.
0:12:31 > 0:12:3525-year-old Dean's food reflects the skill that made him
0:12:35 > 0:12:38a junior sous-chef in a Michelin-starred restaurant.
0:12:40 > 0:12:43Food is so personal that you are always worried about what
0:12:43 > 0:12:46people are going to think and say. But so far I've had quite good
0:12:46 > 0:12:50feedback, so I just need to be more confident and crack on.
0:12:51 > 0:12:53Dean has chosen the venison today.
0:12:53 > 0:12:56He's also making a sauce from the oxtail and serving redcurrants,
0:12:56 > 0:12:58girolles and a little bit of beetroot as well.
0:12:58 > 0:13:01Dean has said that he is very happy with the challenge.
0:13:01 > 0:13:05It is all about the cooking - he doesn't need all the mod cons.
0:13:05 > 0:13:08It's great to see that he has taken this challenge full-on.
0:13:10 > 0:13:12You've got a steely look in your eyes, Chef.
0:13:12 > 0:13:15Obviously cooking back to basics is another level.
0:13:15 > 0:13:17Taking away everything, all the equipment, all the sous-vide
0:13:17 > 0:13:20so it is all good, proper, raw cooking -
0:13:20 > 0:13:22- just flavour and that is all that counts.- Good, innit?
0:13:22 > 0:13:23Great, I love it.
0:13:27 > 0:13:3134-year-old development chef Darren's food has stood out
0:13:31 > 0:13:32because of its intense flavours.
0:13:32 > 0:13:36As a chef, I believe that the first and foremost thing
0:13:36 > 0:13:38you have got to think about in a dish is the flavour.
0:13:38 > 0:13:41I think quite a lot of chefs forget that - they go for technique -
0:13:41 > 0:13:45and I believe in concentrating on the flavour and the texture.
0:13:45 > 0:13:48That's where I... make the magic happen.
0:13:51 > 0:13:53Darren is cooking a pork belly dish.
0:13:53 > 0:13:56He is braising the meat so it is falling apart, he's going
0:13:56 > 0:13:59to use some of that meat to make little tortellini parcels.
0:13:59 > 0:14:03He's got girolles, some Swiss chard and I love the fact that he
0:14:03 > 0:14:06is going to crisp up some of the skin to serve with his dish.
0:14:08 > 0:14:12Everything that should accompany pork well, Darren has here.
0:14:14 > 0:14:16What's happening over there with Bobby?
0:14:16 > 0:14:18He seems to be taking up squatter's rights.
0:14:18 > 0:14:21I don't know, I think he has used just about every bit
0:14:21 > 0:14:24- of equipment in the kitchen today. - Not making it any easier, is it?
0:14:24 > 0:14:26No, but it's all right, it'll just make it better when I get through.
0:14:26 > 0:14:28HE LAUGHS
0:14:31 > 0:14:33Last 15 minutes, please.
0:14:40 > 0:14:4432-year-old Park Lane head chef Bobby has produced
0:14:44 > 0:14:48some stunning food to get this far.
0:14:48 > 0:14:50There's two ways you can win in a competition -
0:14:50 > 0:14:54either all of them doing really bad food and you stand out
0:14:54 > 0:14:58if you're doing OK, or you do better than the best.
0:14:58 > 0:15:00Then you feel proud.
0:15:08 > 0:15:09What are you making?
0:15:09 > 0:15:14Pork belly, bit of galangal, chilli and lemon grass.
0:15:14 > 0:15:18Then black pudding, merguez sausage and Le Puy lentils.
0:15:18 > 0:15:21There's a sauce I'm making with a bit of oxtail to give body.
0:15:21 > 0:15:24What have you got to do today in order to progress?
0:15:24 > 0:15:27To give the best out of... Better than the best, so...
0:15:27 > 0:15:30- Better than the best? - Exactly.- Yeah, Bobby!
0:15:37 > 0:15:38I'm not sure what the dish is,
0:15:38 > 0:15:40I just know there is a lot going into it.
0:15:43 > 0:15:47Bobby always manages to deliver on the plate, he's done it so far.
0:15:47 > 0:15:49I love the sound of the ingredients,
0:15:49 > 0:15:51the key question is going to be - is it going to work?
0:15:55 > 0:15:57Chefs, you have two minutes left!
0:16:00 > 0:16:01Come on!
0:16:24 > 0:16:28You have got just 20 seconds to do whatever it is you've got to do.
0:16:35 > 0:16:37Time's up! Stop.
0:16:40 > 0:16:41Have a look.
0:16:41 > 0:16:46- So pretty. So pretty, well done. - Thanks.
0:16:46 > 0:16:47- You happy?- Not really, no.
0:16:49 > 0:16:52First to be judged is Danilo.
0:16:52 > 0:16:56He pan-fried sea bass and rolled half in spinach.
0:16:56 > 0:17:01It is served with fennel, spring and pickled onions, orange,
0:17:01 > 0:17:04a fennel and basil puree and an oyster water.
0:17:16 > 0:17:20I like your fennel and basil puree with the fish.
0:17:20 > 0:17:23Fennel and fish is tried and tested the world over.
0:17:23 > 0:17:26Basil adds another element to it that I really enjoy.
0:17:26 > 0:17:29I think the oyster water is great because that is light,
0:17:29 > 0:17:31but it's salty and it is naturally salty.
0:17:33 > 0:17:37The cooked fennel, as well as the little hints of the orange -
0:17:37 > 0:17:40I think it is lovely and light and works very well together.
0:17:42 > 0:17:43I like the fish.
0:17:43 > 0:17:46I was a little bit unsure about you wrapping it in spinach,
0:17:46 > 0:17:49but it works, it really sort of works.
0:17:49 > 0:17:51And then when you add this water to it...
0:17:51 > 0:17:54When you say the word water you think, "Tasteless."
0:17:54 > 0:17:56No, this is TASTY.
0:17:56 > 0:17:59This tastes great. This is like adding the ocean back
0:17:59 > 0:18:01to the fish itself.
0:18:01 > 0:18:03I think you've been very clever,
0:18:03 > 0:18:06even though you probably didn't know what you were doing at the time.
0:18:06 > 0:18:09But if I had that in a restaurant, I would eat all of it.
0:18:09 > 0:18:12Thank you very much, thank you.
0:18:12 > 0:18:15This test, it was just craziness.
0:18:15 > 0:18:18I didn't know what I was doing up until the end.
0:18:18 > 0:18:22I didn't know what I was plating, I was just doing.
0:18:22 > 0:18:24It could have been so much worse, believe me.
0:18:27 > 0:18:32Nick has served pan-fried duck breast with chou farci cabbage rolls
0:18:32 > 0:18:34stuffed with leg meat,
0:18:34 > 0:18:37accompanied by caramelised plums,
0:18:37 > 0:18:42pickled shiitake mushrooms, butternut squash puree and a duck sauce.
0:18:57 > 0:19:00All these individual elements have been cooked very, very well.
0:19:00 > 0:19:03But what really brings this dish together as a really good dish
0:19:03 > 0:19:05is this amazing sauce you have made.
0:19:05 > 0:19:08And the little hint of sweetness in that, absolutely fantastic.
0:19:08 > 0:19:10- I really like this dish. - GREGG:- Mmm.
0:19:12 > 0:19:15It's just delicious.
0:19:15 > 0:19:16Absolutely delicious.
0:19:16 > 0:19:18I love the hint of the pickle, not too much on here,
0:19:18 > 0:19:22the sharpness of the plum, the plum is not raw. You have cooked it off.
0:19:22 > 0:19:25Potatoes - melting in your mouth.
0:19:25 > 0:19:28I think you have done a great job here today, Nick.
0:19:28 > 0:19:30Thank you.
0:19:30 > 0:19:31Very nice indeed.
0:19:31 > 0:19:34I think everyone is impressed by the quality of that sauce.
0:19:36 > 0:19:39- NICK:- 'To get 100% good comments is just...
0:19:39 > 0:19:41'It's unbelievable, I couldn't have
0:19:41 > 0:19:43'asked for any more. I'm over the moon.'
0:19:43 > 0:19:46I was just waiting for a negative comment, but they didn't come, so...
0:19:46 > 0:19:49Yeah, I'm thrilled to bits, as you can imagine.
0:19:55 > 0:19:58Dean's venison has been served with wild mushrooms,
0:19:58 > 0:20:03onion puree, diced golden beetroot, wilted chard
0:20:03 > 0:20:06and a venison, redcurrant and oxtail sauce.
0:20:08 > 0:20:11I love the look of that. That's beautiful, Dean.
0:20:19 > 0:20:22Dean, the venison, for me, is cooked perfectly.
0:20:22 > 0:20:23The garnish, everything here worked.
0:20:23 > 0:20:26From the wilted chard leaves down to the yellow pickled dice
0:20:26 > 0:20:30of golden beetroot, the mushrooms, the shallots,
0:20:30 > 0:20:32it's a well thought-out and very well-balanced plate.
0:20:32 > 0:20:34Thank you.
0:20:34 > 0:20:35The sauce is rich and bold,
0:20:35 > 0:20:38it has a nice touch of acid in the background that we always
0:20:38 > 0:20:42look for - that fruity acid flavour always complements game very well.
0:20:42 > 0:20:45What you have shown here today is that you have grown as
0:20:45 > 0:20:48you have gone through the competition. That's a good thing.
0:20:48 > 0:20:49Thank you.
0:20:49 > 0:20:53- GREGG:- I like how it looks, I like how it tastes, I like the textures.
0:20:53 > 0:20:55I'd come back again.
0:20:56 > 0:20:59- DEAN:- I think the confidence is coming to me now more naturally
0:20:59 > 0:21:01and I'm just doing good food.
0:21:01 > 0:21:04I don't want to do just good food, I want to do great food,
0:21:04 > 0:21:07and hopefully if I carry on through the competition that'll happen.
0:21:13 > 0:21:20Joey's dish is a quail and pork faggot served with confit quail leg,
0:21:20 > 0:21:24a potato croquette, pork scratchings and a quail tea.
0:21:29 > 0:21:32- Unusual-looking dish, that. I like it, but it is unusual.- Mm-hmm.
0:21:42 > 0:21:46There are bits I like and bits that I am unsure of.
0:21:46 > 0:21:47I like the croquette,
0:21:47 > 0:21:50but I wonder why the crispy croquette is sitting in something
0:21:50 > 0:21:53wet which is going to take the crispy away from it, make it soggy?
0:21:53 > 0:21:55That consomme is too sweet for me.
0:21:57 > 0:21:59We wanted to see another side to you,
0:21:59 > 0:22:04and that was really to have a wow factor in your cooking.
0:22:04 > 0:22:07I think this is still a bit away from that,
0:22:07 > 0:22:11you're still not quite there, but you still retained
0:22:11 > 0:22:14the amazing flavours that you achieve in your cooking, Joey.
0:22:14 > 0:22:15OK, thank you.
0:22:16 > 0:22:19You have got amazing flavour in the consomme.
0:22:19 > 0:22:22For me, the faggot and the consomme, I could eat that on its own.
0:22:22 > 0:22:25What you need to start doing, Joey, is refining your presentation.
0:22:25 > 0:22:29That is quite bold and big and chunky in many ways.
0:22:29 > 0:22:32- Make it detailed, make it look great.- Thank you.
0:22:35 > 0:22:38A mixed bag, and I'm sort of feeling decidedly average.
0:22:38 > 0:22:39SHE CHUCKLES
0:22:43 > 0:22:48Scott chose the duck and served the breasts with confit potatoes,
0:22:48 > 0:22:50beetroot, Swiss chard,
0:22:50 > 0:22:54baby onions and raspberries which have been served fresh
0:22:54 > 0:22:57and freeze-dried in a duck sauce.
0:23:06 > 0:23:09The duck, for me, is nice. It's been seasoned well,
0:23:09 > 0:23:10the skin is crispy.
0:23:10 > 0:23:12I would like it just a little bit under,
0:23:12 > 0:23:14but that is my personal taste.
0:23:14 > 0:23:16I think everything that has been chosen as a garnish
0:23:16 > 0:23:19- to this plate works.- I think what you have done in the sauce,
0:23:19 > 0:23:21by freezing the raspberries and chopping them,
0:23:21 > 0:23:22putting them inside, that really works.
0:23:22 > 0:23:24That is a really nice surprise.
0:23:24 > 0:23:27But raw raspberries on top of meat - not really for me.
0:23:28 > 0:23:31- OK.- I love the sweet sauce, I'm happy with the raspberries.
0:23:31 > 0:23:35I would like more veg to eat, not just to catch the eye.
0:23:35 > 0:23:38- LAUGHING:- However, the duck tastes superb.
0:23:39 > 0:23:42I agree with Gregg's comments on the vegetables,
0:23:42 > 0:23:44maybe I could have put a couple more on.
0:23:44 > 0:23:46But overall, yeah, pretty happy.
0:23:52 > 0:23:55Darren's pork belly has been served with crackling,
0:23:55 > 0:23:59pork-filled tortellini, wild mushrooms,
0:23:59 > 0:24:04shallot puree, Swiss chard and a Madeira red wine sauce.
0:24:14 > 0:24:16I don't think the pork is cooked very well.
0:24:16 > 0:24:19For me, it's a little bit on the dry side.
0:24:19 > 0:24:21I find the chard slightly undercooked.
0:24:21 > 0:24:23The dish had the makings of a really good dish.
0:24:23 > 0:24:25I have seen your presentation time and time again
0:24:25 > 0:24:28and your precision and attention to detail,
0:24:28 > 0:24:30and I actually don't think you've done it here.
0:24:30 > 0:24:31I don't think you have done this dish justice
0:24:31 > 0:24:33like you have in the past.
0:24:34 > 0:24:38Your sauce is very sweet, with the caramelised onion and red wine.
0:24:38 > 0:24:41I love it. It's very rich, it's got the sweetness,
0:24:41 > 0:24:45but there is so much of it here that it overtakes the pork.
0:24:47 > 0:24:50I know that that is a very sweet sauce.
0:24:50 > 0:24:52That's fine, I've got a very sweet tooth.
0:24:52 > 0:24:55And I think it is very clever to be able to pull off tortellini
0:24:55 > 0:24:57and that pork together.
0:24:57 > 0:24:59One should be dry, one should be wet,
0:24:59 > 0:25:02and I think you've combined them very cleverly.
0:25:02 > 0:25:04Thank you.
0:25:04 > 0:25:08I don't feel very confident. I think I'll be on the verge
0:25:08 > 0:25:11of being in the bottom four, so I just have to wait and see.
0:25:13 > 0:25:17Bobby also chose the pork belly but braised his with galangal,
0:25:17 > 0:25:19lemon grass and chilli,
0:25:19 > 0:25:24accompanied by lentils with merguez sausage, carrots, tomatoes,
0:25:24 > 0:25:28samphire, butternut squash and cardamom puree,
0:25:28 > 0:25:32Madeira sauce and a chilli, coriander and orange dressing.
0:25:44 > 0:25:46Bobby, that pork is delicious.
0:25:46 > 0:25:50I love how you have glazed it, the spices, the galangal,
0:25:50 > 0:25:52there's hints of that coming through it
0:25:52 > 0:25:54and it's just falling apart - love it.
0:25:54 > 0:25:56The lentils - absolutely delicious.
0:25:56 > 0:25:59With your sauce, I love the warmth of the chilli that is just
0:25:59 > 0:26:01coming through the sweetness of the orange.
0:26:01 > 0:26:04It's not overpowering yet you know it is there.
0:26:04 > 0:26:07I think it is a well-accomplished plate of food.
0:26:07 > 0:26:08Thanks, Chef.
0:26:08 > 0:26:13It's complex, but actually, the flavours are relatively simple.
0:26:13 > 0:26:16It's well-cooked pork, it's soft with fat,
0:26:16 > 0:26:20there is a sweet sharpness, a lightness to it.
0:26:20 > 0:26:24And I think the cardamom through the squash is inspired.
0:26:24 > 0:26:26Thank you.
0:26:26 > 0:26:28Bobby, erm...
0:26:29 > 0:26:33Every dish you have cooked in this competition, you've surprised me.
0:26:35 > 0:26:38And for me, you've just done it again. This is brilliant.
0:26:38 > 0:26:42Absolutely brilliant in so many ways.
0:26:42 > 0:26:45You're showing us something very new and very different
0:26:45 > 0:26:47and I think that is very clever.
0:26:47 > 0:26:49Putting layers and layers and layers of flavour together
0:26:49 > 0:26:52and making it work is one of the hardest things to do in food.
0:26:52 > 0:26:57And for me, on this dish, you've absolutely got it on the button.
0:26:57 > 0:26:59- Really.- Thank you.
0:26:59 > 0:27:03To make chef Monica smile feels good. They say, like,
0:27:03 > 0:27:05she don't smile often.
0:27:05 > 0:27:09But I think she should smile often - she looks very good when she smiles.
0:27:14 > 0:27:17INDISTINCT WHISPERS
0:27:20 > 0:27:25Mark seared his venison and has served it with an oxtail croquette,
0:27:25 > 0:27:30butternut squash puree, carrot tops, beetroot, pickled shallots,
0:27:30 > 0:27:33sauteed mushrooms and an oxtail sauce.
0:27:45 > 0:27:47Venison - perfectly cooked, well-seasoned, love it.
0:27:47 > 0:27:50The croquette is delicious, absolutely delicious,
0:27:50 > 0:27:52and I love the crunch that you have on there.
0:27:52 > 0:27:53Thank you.
0:27:55 > 0:27:59The sauce has a colossal, rich, MASSIVE flavour to it
0:27:59 > 0:28:01from the oxtail.
0:28:01 > 0:28:05Which is great. It just doesn't work with the venison...
0:28:07 > 0:28:11..because I'm tasting beef all over this plate and not the venison.
0:28:12 > 0:28:16Have you overpowered it? It's hard to disagree.
0:28:16 > 0:28:19However, I'm enjoying the taste of the sauce
0:28:19 > 0:28:21so much, I will forgive you.
0:28:21 > 0:28:23I tell you what, as an invention test, I think
0:28:23 > 0:28:26it is really clever and it looks beautiful.
0:28:27 > 0:28:31I'm just glad those judgements are over now.
0:28:31 > 0:28:33Hope I'm not in the bottom four.
0:28:33 > 0:28:34Really hope I'm not.
0:28:38 > 0:28:40Josh has made the only dessert
0:28:40 > 0:28:44by using the pearl barley for his take on rice pudding,
0:28:44 > 0:28:47with caramelised peaches sprinkled with honeycomb,
0:28:47 > 0:28:50pickled peaches, raspberries and a peach puree.
0:28:53 > 0:28:56Bit psychedelic-looking, Josh. It's a bit wild.
0:29:07 > 0:29:12I don't like the idea, Josh. Pearl barley with saffron and pepper...
0:29:12 > 0:29:16- Yeah, black pepper.- ..doesn't really work as a dessert.
0:29:19 > 0:29:22The biggest thing for me as well is it's so strong,
0:29:22 > 0:29:24and saffron, it almost feels like it should be a savoury.
0:29:24 > 0:29:26But then the texture of the pearl barley,
0:29:26 > 0:29:29it's not meant to be a dessert.
0:29:29 > 0:29:32- OK.- And that's what I find unpleasant about it.
0:29:32 > 0:29:35Mate, this one needs reinventing.
0:29:37 > 0:29:38- JOSH:- Feeling terrible, you know.
0:29:38 > 0:29:43I went a bit out there, like normal, and it hasn't paid off.
0:29:43 > 0:29:46Well, not really a great round for me, to be honest.
0:29:49 > 0:29:55Gavin's main is duck breast on a bed of spinach, fondant potato,
0:29:55 > 0:29:59pickled beetroot, baby onions, wild mushrooms,
0:29:59 > 0:30:01onion puree and a duck jus.
0:30:12 > 0:30:15The duck breast - lovely and crispy.
0:30:15 > 0:30:18The fondant, for me, is so delicious, so soft.
0:30:18 > 0:30:20You can taste the fat through that - you're meant to -
0:30:20 > 0:30:22and it's really well seasoned.
0:30:22 > 0:30:25It just melts in your mouth.
0:30:25 > 0:30:28The garnish round the outside, beautifully executed,
0:30:28 > 0:30:30well put together. The sauce is good as well.
0:30:30 > 0:30:33It's not sweet, it's nice. It complements
0:30:33 > 0:30:37the dish very, very well. But I think you played it safe.
0:30:37 > 0:30:40It's a good, decent dish. I'd happily eat the whole lot.
0:30:40 > 0:30:42Thank you.
0:30:43 > 0:30:45They loved everything.
0:30:45 > 0:30:47I know I've got to give a little bit more,
0:30:47 > 0:30:49and I know I need the wow factor, but I think in tests
0:30:49 > 0:30:52like this it is quite important to give them a good plate of food.
0:30:54 > 0:30:59Andy chose the pork belly, which he braised and served with squid,
0:30:59 > 0:31:05baby leeks and carrots, pickled fennel, chard, spring onion,
0:31:05 > 0:31:07apple salsa and a red wine sauce.
0:31:10 > 0:31:13When I see a chef pouring a sauce over what should be
0:31:13 > 0:31:16a crispy skin, it tells me he knows it is not crispy.
0:31:24 > 0:31:27The pork is burnt underneath and the top of it is not crunchy.
0:31:27 > 0:31:30There's no crackling on it there at all.
0:31:30 > 0:31:33The garnish is very average, not very well-cooked,
0:31:33 > 0:31:34there's no togetherness about them.
0:31:34 > 0:31:38And I think you were making this up as you were going along, Andy.
0:31:40 > 0:31:42Everything I'm tasting is just hitting
0:31:42 > 0:31:44you in the mouth for the wrong reasons.
0:31:44 > 0:31:46I'm eating your apples. With the sharpness
0:31:46 > 0:31:48and the rawness in there, it's not nice.
0:31:48 > 0:31:51The crispy squid is so sharp, and lemon
0:31:51 > 0:31:54and the pepper, it's overpowered the squid.
0:31:54 > 0:31:57I'm really surprised, Andy, and upset,
0:31:57 > 0:31:59that at this level you have taken a step back.
0:32:01 > 0:32:02Not as upset as me.
0:32:05 > 0:32:08Not a great day, mate, I'm afraid. Thank you.
0:32:19 > 0:32:22Just didn't do myself justice at all
0:32:22 > 0:32:24and got what I deserved, really.
0:32:26 > 0:32:31Last up is Mark's venison, served with a ballotine of oxtail,
0:32:31 > 0:32:35smoked and pickled beetroot, black pudding puree,
0:32:35 > 0:32:38beetroot leaves and an oxtail sauce.
0:32:48 > 0:32:51You have such a light touch.
0:32:51 > 0:32:57The venison is juicy, the oxtail is so deep, beautiful and soft.
0:32:57 > 0:33:00It's lovely. The sauce is good
0:33:00 > 0:33:02and I particularly like the sweetness
0:33:02 > 0:33:03that you get from the beetroot.
0:33:03 > 0:33:06Tried and tested combinations I think
0:33:06 > 0:33:09in the hands of someone who really loves cooking.
0:33:09 > 0:33:11- I love this.- Thank you.
0:33:13 > 0:33:15Your plates of food is like art.
0:33:15 > 0:33:19And in eating, it doesn't fail to deliver that.
0:33:19 > 0:33:21This is a fantastic plate of food.
0:33:23 > 0:33:26You've shown skill, and that's what I'm looking for on a plate.
0:33:26 > 0:33:28I want to see the chef that shows me some skill,
0:33:28 > 0:33:30something different, something daring,
0:33:30 > 0:33:32and I think you have really done that very, very well.
0:33:32 > 0:33:36- Another great dish from you. - Thank you. Can relax a bit now.
0:33:38 > 0:33:40Today was an amazing day.
0:33:40 > 0:33:44Hopefully I can keep pushing forward with that sort of comments.
0:33:50 > 0:33:55Chefs, thank you. That was an invention test of real quality.
0:33:55 > 0:33:58We need to decide which of you go through
0:33:58 > 0:34:03and which of you stay to cook off against each other.
0:34:03 > 0:34:04Thank you. Off you go.
0:34:16 > 0:34:20I've got my two favourites straight off.
0:34:20 > 0:34:25Bobby, with his European style with Indian flavours,
0:34:25 > 0:34:29and Mark, who just seems to have the touch and the palate of an angel.
0:34:29 > 0:34:31- I agree.- I wouldn't put the one above the other -
0:34:31 > 0:34:35absolutely fantastic from these two chefs.
0:34:35 > 0:34:39Dean made us a venison dish. Was cooked brilliantly.
0:34:39 > 0:34:42Nick is another one that has to go through.
0:34:42 > 0:34:46That duck dish with the plums and the amazing sauce was wonderful.
0:34:46 > 0:34:49Marcus, you really liked Danilo's dish.
0:34:49 > 0:34:53I thought Danilo was creative, he was inventive, the flavours
0:34:53 > 0:34:57were bold and gentle and light. I thought it was a great dish.
0:34:57 > 0:34:59Mark made us a venison dish.
0:34:59 > 0:35:02For me, the sauce slightly camouflaged the venison flavour,
0:35:02 > 0:35:07- but overall the dish was executed very, very well.- I agree.
0:35:07 > 0:35:10We've got six chefs left. Josh...
0:35:12 > 0:35:13..Joey...
0:35:14 > 0:35:15..Darren...
0:35:18 > 0:35:21..Scott...
0:35:21 > 0:35:22Andy...
0:35:24 > 0:35:26..and Gavin.
0:35:27 > 0:35:30Out of those remaining six, which four are going to stay here
0:35:30 > 0:35:32and cook again?
0:35:45 > 0:35:48Chefs, thank you. That was a tough test.
0:35:48 > 0:35:50Some of you rose to the challenge
0:35:50 > 0:35:53and some of you let the pressure get to you.
0:35:55 > 0:35:59Eight of you are going straight through to the next round.
0:35:59 > 0:36:02Four of you are going to remain here
0:36:02 > 0:36:06and cook off again for the remaining two places.
0:36:08 > 0:36:12The first chef that we would like to see cook again is...
0:36:16 > 0:36:18..Josh.
0:36:20 > 0:36:22The second is...
0:36:23 > 0:36:25..Andy.
0:36:27 > 0:36:29The third is...
0:36:31 > 0:36:32..Joey.
0:36:34 > 0:36:38And the fourth chef that we would like to see cooking again is...
0:36:41 > 0:36:42..Darren.
0:36:44 > 0:36:46The eight of you going through to the next round,
0:36:46 > 0:36:48off you go, well done.
0:37:06 > 0:37:11I feel incredible. My hands are still shaking. Really happy.
0:37:11 > 0:37:15I was really worried, didn't expect to get through actually.
0:37:15 > 0:37:19I'm glad I'm not cooking again. I don't think I could deal with that.
0:37:22 > 0:37:27Right, you four, another invention test.
0:37:27 > 0:37:30We want you now to cook with the ingredients that were
0:37:30 > 0:37:33left from the earlier round.
0:37:33 > 0:37:36One hour to choose your ingredients
0:37:36 > 0:37:40and cook yourself into the next round. Off you go.
0:37:47 > 0:37:50One hour is not a long time and it's going to go very quick.
0:37:50 > 0:37:53Our chefs are going to have to focus, think on their feet.
0:37:53 > 0:37:57You've just got to get in, choose your ingredients and start cooking.
0:38:01 > 0:38:03Yeah, a little bit disappointed.
0:38:03 > 0:38:06Sort of knew I'd be in with a chance of being in the bottom four,
0:38:06 > 0:38:09so it wasn't a complete shock.
0:38:09 > 0:38:11Thought maybe I'd just done enough, but...
0:38:12 > 0:38:15I deserve to be here, and hopefully going to be able to do a bit
0:38:15 > 0:38:19better this time and prove that I'm OK to stay, but we'll see.
0:38:21 > 0:38:25It's going to be tough to pick your head up after such a bad round,
0:38:25 > 0:38:28but you've got to take everything on board and just work with it.
0:38:30 > 0:38:33Being experimental, it didn't work last time, it has in the past.
0:38:33 > 0:38:34I've got to put that behind me,
0:38:34 > 0:38:37look forward to the future and just crack on.
0:38:38 > 0:38:41You have not got time to make things too complicated.
0:38:41 > 0:38:45This is about fresh ingredients and bringing the best out of them.
0:38:45 > 0:38:48None of the chefs want to go home,
0:38:48 > 0:38:50there's a serious battle on their hands now.
0:39:00 > 0:39:03Josh, I'm guessing you're going to approach this
0:39:03 > 0:39:05invention test slightly differently than you
0:39:05 > 0:39:07- approached the last one. - Definitely, yeah, 100%.
0:39:07 > 0:39:09I'm going to stay normal. I don't know if I can do it,
0:39:09 > 0:39:11but I'm going to try my best.
0:39:11 > 0:39:14It's going to be beef onglet two ways.
0:39:14 > 0:39:17A confit yolk, so a play on tartare, black pudding puree
0:39:17 > 0:39:19and some great vegetables.
0:39:19 > 0:39:21It's great produce, why not use it?
0:39:21 > 0:39:24Why didn't I think this the first time around?
0:39:26 > 0:39:29Interesting. I've never had a tartare
0:39:29 > 0:39:31on a plate with seared beef before.
0:39:31 > 0:39:33This is going to be a first.
0:39:36 > 0:39:39He's still challenging us and I respect that in Josh.
0:39:39 > 0:39:41We don't want him to change completely,
0:39:41 > 0:39:43he's just got to make sure it works this time.
0:39:49 > 0:39:51Not too wacky this time. Classic elements.
0:39:51 > 0:39:54Hopefully my classic training will push through.
0:39:54 > 0:39:55If not, it's home time.
0:39:55 > 0:39:58Got to give it my all now, and I am.
0:40:01 > 0:40:0315 minutes gone, 45 minutes left.
0:40:14 > 0:40:18You've only got an hour now. Does that help or make it worse?
0:40:18 > 0:40:21Erm, a little bit of both, I think. In the last round, for me,
0:40:21 > 0:40:24I was questioning myself a lot, so this time I haven't got time to.
0:40:24 > 0:40:27- I've just got to crack on and do it. - And are you determined?
0:40:27 > 0:40:30Very much so. I'm too stubborn to give in.
0:40:30 > 0:40:32- Far too stubborn.- Good lad.
0:40:36 > 0:40:39Andy is cooking us a dish using the beef onglet.
0:40:39 > 0:40:43He's serving it with mashed potato, a ketchup made from mushrooms
0:40:43 > 0:40:45and carrots, which he is cooking
0:40:45 > 0:40:48to the point where they should be just melting.
0:40:49 > 0:40:51This is a very straightforward dish.
0:40:51 > 0:40:53There can be no faults here.
0:40:53 > 0:40:55They can't hide with a dish like this.
0:40:57 > 0:41:02The risk for Andy's dish, for me, is the smoothness of the puree,
0:41:02 > 0:41:05the cooking of the fondant of carrot,
0:41:05 > 0:41:07but not only that - the beef.
0:41:10 > 0:41:12The beef has got to be right, it's got to be seared,
0:41:12 > 0:41:17it's got to be pink in the middle, and I hope it's tender.
0:41:18 > 0:41:22It's got to be absolutely perfect, otherwise game over, home time.
0:41:22 > 0:41:24Not something I want to be doing, but...
0:41:27 > 0:41:31You're halfway. 30 minutes gone.
0:41:40 > 0:41:43- So, what are you going to give to this now?- Everything.
0:41:43 > 0:41:45I'm going to just try and make it...
0:41:45 > 0:41:48I'm going for big, zingy, fresh, exciting.
0:41:48 > 0:41:51I'm doing a salad with some sort of spicy, gingery squid,
0:41:51 > 0:41:54tomatoes, lime, some fennel.
0:41:54 > 0:41:55It's probably more me.
0:41:55 > 0:41:58Maybe I tried to be clever or do something that wasn't
0:41:58 > 0:42:01very convincing, I don't know, but I know I deserve to be here.
0:42:01 > 0:42:04- I like it that you're cooking the food that you love.- OK.
0:42:08 > 0:42:11It's incredibly simple, maybe too simple,
0:42:11 > 0:42:14but I sort of panicked. Erm...
0:42:14 > 0:42:17- MONICA:- There's got to be something here that Joey is going to
0:42:17 > 0:42:19add to really knock us out with this dish.
0:42:21 > 0:42:24Last 15 minutes, please.
0:42:26 > 0:42:2815 minutes left.
0:42:37 > 0:42:40- How much fight have you got left in you?- Lots.
0:42:40 > 0:42:42Lots. I'm going to stick to what I believe in,
0:42:42 > 0:42:45so I'm going to try and make sure my flavours are on point.
0:42:45 > 0:42:49That's the most important thing. Just hoping you guys like what I do.
0:42:49 > 0:42:51What are you going to make for us?
0:42:51 > 0:42:55I'm doing a piece of salmon, some nice summer vegetables,
0:42:55 > 0:43:01a brown butter and a nice lemon and shallot vinaigrette.
0:43:01 > 0:43:04There's no Bobby here, you can spread out if you want.
0:43:04 > 0:43:06I know, I can use my whole bench this time.
0:43:10 > 0:43:11Salmon is a beautiful oily fish.
0:43:11 > 0:43:13You want it to stay moist,
0:43:13 > 0:43:16you want it to be nice and pink in the centre.
0:43:16 > 0:43:18I think the idea is very straightforward.
0:43:18 > 0:43:21What I'm going to be looking for here is great cooking,
0:43:21 > 0:43:25fantastic flavours and all those ingredients coming together.
0:43:26 > 0:43:28It's coming together really well,
0:43:28 > 0:43:30just a case of whether they think it's too simple or not.
0:43:30 > 0:43:33It is really simple, I'm thinking, "There's maybe not a lot here,"
0:43:33 > 0:43:35but hopefully the flavours will speak for themselves.
0:43:35 > 0:43:38We've only had an hour, let's see what happens.
0:43:39 > 0:43:43What we are looking for is simple beauty.
0:43:45 > 0:43:49Focus, focus, push, push, push.
0:43:52 > 0:43:57Last ten minutes, please, Chefs. Two fish, two beef.
0:43:59 > 0:44:00Ready in ten.
0:44:19 > 0:44:21I need to remind you,
0:44:21 > 0:44:24this is cooking for your place in the competition.
0:44:24 > 0:44:25Two minutes.
0:44:38 > 0:44:4060 seconds.
0:44:50 > 0:44:52That's it, stop, time's up.
0:44:57 > 0:44:59- DARREN:- I think I've under-seasoned it.
0:45:06 > 0:45:08To stay in the competition,
0:45:08 > 0:45:11Darren has served pan-fried salmon on a bed of spinach,
0:45:11 > 0:45:17with fennel, carrots, baby leeks, samphire, croutons,
0:45:17 > 0:45:21a confit lemon and shallot vinaigrette and a brown butter sauce.
0:45:42 > 0:45:45Darren, the fact that we've eaten 12 plates of food already today
0:45:45 > 0:45:49and we are still eating it, I think says pretty much everything.
0:45:49 > 0:45:52The salmon is very, very well cooked.
0:45:52 > 0:45:55The brown butter is on the button.
0:45:55 > 0:45:58But what I really love about this dish is the little segments
0:45:58 > 0:46:00of lemon you have got running through it.
0:46:00 > 0:46:02They just take the thing to another level.
0:46:02 > 0:46:06That's what cuts through the butter. Great job, well done.
0:46:06 > 0:46:10- Thank you very much.- Yeah, I have to say, I completely and utterly agree.
0:46:10 > 0:46:14It's the butter sauce that is oily, it's got lots of salt in it as well,
0:46:14 > 0:46:17but it's the pieces of lemon that just come right through it.
0:46:17 > 0:46:20I very much like that.
0:46:20 > 0:46:23I'm looking round for a glass of very cold white wine.
0:46:24 > 0:46:27- Sorry. - But I very much like that now.
0:46:27 > 0:46:29- Thank you very much.- Mmm.
0:46:29 > 0:46:32I'd say 100 times better than your first cooking.
0:46:32 > 0:46:36The vegetables, they've all been cooked perfectly,
0:46:36 > 0:46:38the croutons just soaking up the butter
0:46:38 > 0:46:41and all the flavours of this dish - a delightful texture.
0:46:43 > 0:46:46Well done to you for coming back in here and giving it
0:46:46 > 0:46:47a great, great battle.
0:46:47 > 0:46:50- Thank you very much. I should have made it first time.- Well done.
0:46:50 > 0:46:52Thank you very much.
0:46:52 > 0:46:54I feel great, I feel fantastic.
0:47:03 > 0:47:06There's no way I was going out of this competition without a fight.
0:47:06 > 0:47:08It means far too much to let that happen.
0:47:10 > 0:47:12(Why didn't I just make it the first time?)
0:47:12 > 0:47:13OTHER CONTESTANTS LAUGH
0:47:16 > 0:47:18- (Well done, mate.)- (Thank you.)
0:47:21 > 0:47:25Joey's made a salad of sliced tomatoes topped with chilli squid
0:47:25 > 0:47:28and served with a lime, shallot and ginger dressing.
0:47:43 > 0:47:48I could eat this dish all day long, especially in hot weather.
0:47:48 > 0:47:50The squid is perfectly cooked for me.
0:47:50 > 0:47:53You get the juiciness, the tomatoes,
0:47:53 > 0:47:57there is a real zing of citrus in there as well, and good seasoning.
0:47:57 > 0:48:01Joey, I agree with Gregg. I could eat this all day long.
0:48:01 > 0:48:04Beautiful dish. It is well-executed,
0:48:04 > 0:48:07it's got great flavour - there's no fault in it at all.
0:48:07 > 0:48:10The question is going to be - have you done enough?
0:48:12 > 0:48:15It's a refreshing dish, but...
0:48:15 > 0:48:17I find it so simple.
0:48:17 > 0:48:21There should be something in this dish that I'm going to taste
0:48:21 > 0:48:24and think, "Wow, that was unexpected," in this salad...
0:48:26 > 0:48:28And I'm not finding it.
0:48:31 > 0:48:34- JOEY:- I wish I had been able to demonstrate another skill
0:48:34 > 0:48:36or add another dimension to the dish.
0:48:36 > 0:48:38- DARREN:- (Well done.)
0:48:43 > 0:48:46So, no, I'm not confident in the sense
0:48:46 > 0:48:48that it's enough to get me through.
0:48:59 > 0:49:04Josh has served beef onglet and also made a tartare topped with egg yolk,
0:49:04 > 0:49:08accompanied by raw carrot and turnips, chard,
0:49:08 > 0:49:11black pudding puree and a chicken sauce.
0:49:29 > 0:49:31I think the beef is cooked wonderfully.
0:49:31 > 0:49:35It's lovely, it's medium rare, it's been seasoned well
0:49:35 > 0:49:39and the garnish, the warm garnish around it works very well together.
0:49:39 > 0:49:42The tartare - there's not a lot there.
0:49:42 > 0:49:44What I could taste was seasoned very nicely,
0:49:44 > 0:49:47but the yolk obviously still warm when it touched the tartare
0:49:47 > 0:49:49cos then it had cooked in parts.
0:49:51 > 0:49:54The reason why I'm not feeling that it's working for me
0:49:54 > 0:49:57is that tartare is not served like that.
0:49:57 > 0:50:00There's got to be more of it, it's got to work with
0:50:00 > 0:50:03the quantity of egg that is sitting on top of it,
0:50:03 > 0:50:04and it's just sort of...
0:50:04 > 0:50:08Is it all about the decoration for you?
0:50:08 > 0:50:13Or is about the dish working? And I'm still not sure.
0:50:15 > 0:50:18OK, Josh, we like your beef, not sure about your tartare.
0:50:19 > 0:50:21Thank you, Chef. Thanks very much.
0:50:27 > 0:50:29It's just one bit of confusion possibly, but I have always
0:50:29 > 0:50:32confused them and that's what they seem to like about me -
0:50:32 > 0:50:33if they do like me.
0:50:38 > 0:50:39But that's what it is.
0:50:39 > 0:50:42You're here to push boundaries. I've pushed boundaries
0:50:42 > 0:50:43when I have done stuff.
0:50:46 > 0:50:48Last up, it's Andy,
0:50:48 > 0:50:52who has pinned his hopes on a beef onglet steak served with
0:50:52 > 0:50:54mashed potato, confit carrots,
0:50:54 > 0:50:58pickled wild mushrooms and a mushroom ketchup.
0:51:06 > 0:51:11Andy, I personally don't think the presentation of this dish
0:51:11 > 0:51:14does any justice to what lies underneath it.
0:51:14 > 0:51:16I like the cooking of the beef,
0:51:16 > 0:51:19your mashed potatoes are very smooth, very creamy.
0:51:19 > 0:51:22The pickled mushrooms and the carrots, the fondant carrots,
0:51:22 > 0:51:24they're delicious.
0:51:24 > 0:51:27I think it is a really tasty plate of food.
0:51:27 > 0:51:30I think your presentation is what lets it down.
0:51:30 > 0:51:34Once we've cooked onglet, it's very, very difficult to slice it
0:51:34 > 0:51:37and make it look good. It's not an easy thing to do.
0:51:37 > 0:51:40But I think we have to focus on the flavour.
0:51:40 > 0:51:42Does it work? Yes, it does.
0:51:42 > 0:51:44Absolutely, it works a treat.
0:51:46 > 0:51:50There are some flavours on there that are really lovely.
0:51:51 > 0:51:55'It looks OK, but at this stage of the game is not about OK.'
0:51:55 > 0:51:58The amount of work I had to get through to get it on the plate,
0:51:58 > 0:52:02I was happy that it all got there, to be honest.
0:52:04 > 0:52:05- JOEY:- (Well done.)
0:52:10 > 0:52:14Chefs, it is so difficult to come back here a second time
0:52:14 > 0:52:18and pick yourselves up and really go at it with the same enthusiasm
0:52:18 > 0:52:22and passion as you did the first time around. But you all did that.
0:52:23 > 0:52:28As you well know, two of you are going to stay in the competition,
0:52:28 > 0:52:30two are going to be leaving.
0:52:30 > 0:52:33Thank you very much for a big, big day.
0:52:44 > 0:52:47I've got to admire the fight of the four that had to cook again
0:52:47 > 0:52:50and I think we saw, actually, the chefs' true colours here,
0:52:50 > 0:52:51all four of them.
0:52:53 > 0:52:57- Darren of the four chefs cooked the strongest for me.- Mmm.
0:52:57 > 0:53:00He chose the right ingredients to marry with the salmon
0:53:00 > 0:53:04and then adding the beautiful lemon confit, just... Phew, just blew
0:53:04 > 0:53:08the dish almost out of the plate. It was a great dish, well cooked.
0:53:08 > 0:53:11So Darren is the strongest of the four,
0:53:11 > 0:53:13Darren joins the previous eight that have gone through?
0:53:13 > 0:53:17Darren without a doubt for me definitely joins the previous eight.
0:53:17 > 0:53:19Today his dish was outstanding.
0:53:19 > 0:53:24That leaves us Josh, Joey and Andy.
0:53:24 > 0:53:27Josh is about as experimental as you can get.
0:53:27 > 0:53:31I liked the classic stuff he did, I liked the beef with the sauce,
0:53:31 > 0:53:33- that was lovely.- Yeah.
0:53:33 > 0:53:37But the mini steak tartare with an egg on it? That was odd.
0:53:37 > 0:53:40- JOSH:- To stay in the competition would be amazing.
0:53:40 > 0:53:42I've tried to still be me, and that's all I can be.
0:53:42 > 0:53:45I can't be anything else, I'm always going to be me.
0:53:45 > 0:53:48Joey, I've loved her cooking throughout.
0:53:48 > 0:53:51The flavours that this chef can get
0:53:51 > 0:53:54in simple cooking have been outstanding.
0:53:54 > 0:53:56But I just wanted her to bring that extra factor,
0:53:56 > 0:53:58that extra wow factor in her cooking.
0:53:58 > 0:54:00- JOEY:- Today it was the first time we saw all 12
0:54:00 > 0:54:02and the standard was exceptionally high.
0:54:02 > 0:54:05So I'm proud I was able to compete at this level and if this is
0:54:05 > 0:54:09the end of the road for me, I do understand that, definitely.
0:54:09 > 0:54:13Andy definitely had a much better round this time. Much, much better.
0:54:13 > 0:54:18To cook that dish with less than an hour is a skill.
0:54:18 > 0:54:20I enjoyed what he had on the plate.
0:54:20 > 0:54:23My biggest worry was the presentation.
0:54:23 > 0:54:26But I've seen good-looking plates of food from Andy.
0:54:26 > 0:54:30- ANDY:- I'm pleased with what I have done.
0:54:30 > 0:54:33And someone has got to go, just hopefully not me.
0:54:58 > 0:55:01Chefs, only two of you can go through to the next round
0:55:01 > 0:55:03and we've made our decision.
0:55:06 > 0:55:09The first chef through to the next round is...
0:55:13 > 0:55:15..Darren.
0:55:15 > 0:55:16Well done.
0:55:16 > 0:55:18Thank you.
0:55:28 > 0:55:31Our second chef through to the next round is...
0:55:37 > 0:55:39..Andy.
0:55:39 > 0:55:41- JOSH:- Well done.
0:55:44 > 0:55:48- Josh, Joey, good competition. - Thank you very much.- Thank you.
0:55:48 > 0:55:51- It's been a pleasure. - MONICA: Best of luck.
0:55:51 > 0:55:52Great achievement.
0:55:58 > 0:56:02It's a shame, definitely, but I have no regrets.
0:56:03 > 0:56:07It's been so fun and epic, and absolutely
0:56:07 > 0:56:10the right decision was made. 100%.
0:56:10 > 0:56:12Everything about this I have loved - everything -
0:56:12 > 0:56:14and I wouldn't change it for the world.
0:56:14 > 0:56:16Well, maybe winning! But, you know, what I've done
0:56:16 > 0:56:20I am really proud of and, yeah, I'll just keep going.
0:56:20 > 0:56:22Thank you.
0:56:27 > 0:56:29Unbelievable, eh?
0:56:29 > 0:56:33Can't believe it, I just make it hard for myself.
0:56:33 > 0:56:36I thought it was done and dusted anyway.
0:56:36 > 0:56:39To still be here is very humbling.
0:56:42 > 0:56:44It's been an incredibly long, hard day today
0:56:44 > 0:56:46but it's all forgotten now.
0:56:46 > 0:56:48I'm in the last ten, so it was worth it.
0:56:56 > 0:56:59Tomorrow, Knockout Week continues...
0:57:01 > 0:57:04..and the contestants...
0:57:04 > 0:57:05will be split into two teams.
0:57:10 > 0:57:13For the first time, they will have to work together...
0:57:13 > 0:57:15Watch your back, please, Andy.
0:57:15 > 0:57:17..to create a meal to remember...
0:57:17 > 0:57:20Let's go, let's go, talk to us, talk to us.
0:57:23 > 0:57:28..and then cook a standout dish to stay in the competition.
0:57:30 > 0:57:32I could give you a hug right now, but he'd get upset.
0:57:32 > 0:57:34MAN LAUGHS
0:57:34 > 0:57:36That shouldn't work.
0:57:36 > 0:57:38You have made it work!