0:00:02 > 0:00:05Professional MasterChef knockout week continues.
0:00:06 > 0:00:10Last night, more chefs were sent home, leaving the strongest ten.
0:00:12 > 0:00:15Now they will be split into two groups.
0:00:17 > 0:00:20Tonight, the first group will face two difficult challenges.
0:00:22 > 0:00:24They will have to cook as a team...
0:00:24 > 0:00:27Let's go, let's go, talk to us, talk to us.
0:00:27 > 0:00:32Can they work together, and can they create that magic as a team?
0:00:32 > 0:00:36..before returning to cook one standout dish.
0:00:36 > 0:00:39It is the real high-end of the competition now,
0:00:39 > 0:00:42and the further you go on, the more you want it.
0:00:43 > 0:00:47Yeah, to go home now, I'd be gutted.
0:00:47 > 0:00:50'The competition now is really, really strong.'
0:00:50 > 0:00:53I just can't make any mistakes going forward now.
0:00:53 > 0:00:55I want it so badly.
0:00:55 > 0:00:58I can't think of much more that I want right now.
0:00:59 > 0:01:03'They are now fighting for a place in the semifinals.'
0:01:03 > 0:01:07This is where the competition really, really heats up.
0:01:26 > 0:01:30Chefs, welcome to the Law Society, Chancery Lane.
0:01:30 > 0:01:32We've seen you cook all the way through
0:01:32 > 0:01:34the competition as individuals.
0:01:34 > 0:01:37Today, you're going to have to cook together as a team.
0:01:39 > 0:01:43We would like you to create a three-course menu together,
0:01:43 > 0:01:48to serve for the president of the Law Society and four of his guests.
0:01:49 > 0:01:53On top of this, it's his birthday. No pressure, yeah, guys?
0:01:53 > 0:01:54THEY LAUGH
0:01:57 > 0:01:59One thing we are going to be looking for is,
0:01:59 > 0:02:03we want you to deliver us something very, very special.
0:02:03 > 0:02:07You want the president to remember this day. OK?
0:02:09 > 0:02:13- Off you go, and good luck. - Thank you.- Cheers.
0:02:17 > 0:02:21- Excited, I am, yes, looking forward to working together.- Everyone is striving for the same goal,
0:02:21 > 0:02:25and everyone is trying to please Marcus and Monica. Nobody really wants to go home,
0:02:25 > 0:02:29so it is going to be a challenge that we all kind of work together.
0:02:29 > 0:02:30Go back to hating each other next week.
0:02:30 > 0:02:32THEY LAUGH
0:02:34 > 0:02:37The chefs only have 30 minutes to plan the three-course menu
0:02:37 > 0:02:39they will have to cook together.
0:02:41 > 0:02:45It needs to be based on the guinea fowl, brown crabs, fruit
0:02:45 > 0:02:48and vegetables that they've been given.
0:02:51 > 0:02:54This is a really exciting challenge.
0:02:54 > 0:02:57This is the first time our chefs are going to be working
0:02:57 > 0:02:58together as a team.
0:03:00 > 0:03:04Our chefs have been given wonderful ingredients to use for today.
0:03:04 > 0:03:08They've got to really elevate them to make a memorable meal.
0:03:09 > 0:03:13- Why don't we do...- Crab... - Yeah, tortellinis.
0:03:13 > 0:03:17- And then a broth.- Spice, like a light spice bisque.- Bisque, yes.
0:03:17 > 0:03:19Did you want to take the tortellini?
0:03:19 > 0:03:20Yell, I'll go for that, aye.
0:03:20 > 0:03:23It is a great challenge to kind of see all the ingredients
0:03:23 > 0:03:25that are in front of us and kind of
0:03:25 > 0:03:29get our juices flowing, to kind of create some amazing food.
0:03:29 > 0:03:32We are obviously going to go guinea fowl. Yeah, guinea fowl.
0:03:32 > 0:03:35We cook them, press the leg even.
0:03:35 > 0:03:36Yeah. We could confit the legs.
0:03:36 > 0:03:38We can do roasted breast con...
0:03:38 > 0:03:41Even poach the breasts off and then roast them off.
0:03:42 > 0:03:45It is good to bounce ideas off of each other,
0:03:45 > 0:03:47and I think we are coming up with some good ideas.
0:03:47 > 0:03:49Yeah, there is a nice range of ingredients,
0:03:49 > 0:03:53so looking forward to getting started, really.
0:03:53 > 0:03:56So we are going to do pistachio cake and curd.
0:03:56 > 0:04:00- Candied pistachio nuts, yeah? - MARCUS:- I think they're working together very well.
0:04:00 > 0:04:03I like the way they're working. You know, they're bouncing ideas off.
0:04:03 > 0:04:06Everyone is getting an input, which is important.
0:04:06 > 0:04:09As part of being a team, everyone should have a say.
0:04:09 > 0:04:13- Sorbet, we are going to go strawberry, raspberry?- I'd go...
0:04:13 > 0:04:16- Pistachio, raspberries, yeah? - We just kind of...
0:04:16 > 0:04:19Just keep it two flavours, pistachio and raspberry.
0:04:19 > 0:04:21Guys...
0:04:21 > 0:04:24your half an hour is up. So, who's doing what?
0:04:24 > 0:04:26Have you decided on a menu?
0:04:26 > 0:04:30The menu is crab tortellinis with crab bisque,
0:04:30 > 0:04:32pickled vegetables, pickled radish.
0:04:32 > 0:04:36The main course is, like, poach the breast, like a pressed leg, and then we're
0:04:36 > 0:04:39going to make like a shallot and pancetta croquette, just to go with it.
0:04:39 > 0:04:42And then we are going to use the rest of the bones to make
0:04:42 > 0:04:45a nice, light sauce to go with the guinea fowl.
0:04:45 > 0:04:50- Dessert.- Dessert is pistachio and olive oil cake with raspberry sorbet.
0:04:50 > 0:04:52A little bit of raspberry jellies.
0:04:52 > 0:04:55Maybe some meringues, depending on what else we need on there.
0:04:55 > 0:04:59- Who is doing what?- So it is me and Darren doing the starters.
0:04:59 > 0:05:01Me and Dean are looking after the guinea fowl.
0:05:01 > 0:05:05- I'm on my own in the pastry. - OK, here's one for you.
0:05:05 > 0:05:08- If it all goes wrong, who's going to take the blame?- All of us.
0:05:08 > 0:05:10- Him. - THEY LAUGH
0:05:10 > 0:05:13- Everyone.- I'm on my own, so I've got myself to blame.
0:05:13 > 0:05:17You have got two hours before that first course is up. Get moving.
0:05:17 > 0:05:18Thank you.
0:05:20 > 0:05:22I'll take them down.
0:05:22 > 0:05:24I'll start prepping the guineas.
0:05:24 > 0:05:27The group is made up of one head chef...
0:05:27 > 0:05:31a development chef and three sous chefs.
0:05:31 > 0:05:36The challenge will be to find a way to work quickly and cohesively.
0:05:36 > 0:05:38They're all getting on well so far,
0:05:38 > 0:05:41but let's see how it is two hours from now.
0:05:41 > 0:05:42THEY LAUGH
0:05:44 > 0:05:48Darren has made a start on prepping the crabs for the tortellini
0:05:48 > 0:05:51and broth starter. While Mark begins
0:05:51 > 0:05:55the extensive prep for the garnish.
0:05:55 > 0:05:57We've got to set a bar with the first dish.
0:05:57 > 0:06:00But hopefully the other guys, and I'm certain that they will,
0:06:00 > 0:06:02will reach that standard.
0:06:04 > 0:06:05Sounds a very simple dish.
0:06:05 > 0:06:07I hope that during the course of this time they've got,
0:06:07 > 0:06:09they're going to elaborate a little bit more.
0:06:09 > 0:06:13There just doesn't quite seem to be enough going on, for my liking.
0:06:14 > 0:06:19Once the crab is cleaned, it needs to go into the steamer...
0:06:19 > 0:06:21for no more than ten minutes.
0:06:25 > 0:06:28Five tortellinis on the plate, six tortellinis with some pickled veg.
0:06:28 > 0:06:31Is that really going to blow their minds?
0:06:31 > 0:06:33You've got to think of something a little extra,
0:06:33 > 0:06:35something that is going to really lift this dish.
0:06:35 > 0:06:38The flavours are obviously where we're focused on first and foremost.
0:06:38 > 0:06:40The bisque is going to pack a real punch, hopefully,
0:06:40 > 0:06:42and the tortellinis will be nice and soft.
0:06:42 > 0:06:45Maybe a crouton would be good, just as a bit of texturing against there.
0:06:45 > 0:06:48- So the dish is going to evolve? - Hopefully.
0:06:48 > 0:06:51- You're still talking to each other, yeah?- Yes, we absolutely are.
0:06:51 > 0:06:54- We're working really closely together.- Good man.
0:06:55 > 0:06:58- With the crab steamed... - Are you messing with my crabs?
0:06:58 > 0:07:00..now comes the difficult task...
0:07:01 > 0:07:03..of getting the meat out.
0:07:05 > 0:07:07- Do you want to start scooping brown meat?- Yes, absolutely.
0:07:07 > 0:07:10And then we will crush those bones down.
0:07:10 > 0:07:12And get that bisque straight on.
0:07:14 > 0:07:17The key here is how they're going to pick down the crab meat, what
0:07:17 > 0:07:20they're going to put inside the meat as well, for seasoning, for flavour.
0:07:23 > 0:07:26- You haven't put any seasoning in here yet, have you?- No.
0:07:29 > 0:07:32It's lovely. Mmm.
0:07:32 > 0:07:34- Put a little bit more brown. - Yeah.
0:07:39 > 0:07:42I want the crab bisque to be light, flavoursome,
0:07:42 > 0:07:43but rich at the same time.
0:07:43 > 0:07:45This is a dish that when you've eaten it,
0:07:45 > 0:07:49you want to eat it all over again. That's the sign of a great starter.
0:07:50 > 0:07:53On the other side of the kitchen, Dean and Andi
0:07:53 > 0:07:57are also racing through the prep for their guinea fowl main.
0:07:57 > 0:07:59Just quickly prep the guinea fowl down. Just to get it on.
0:07:59 > 0:08:01Andi is starting to do all the garnish bits,
0:08:01 > 0:08:03just to get the puree on the go.
0:08:03 > 0:08:06We've got to get some croquettes on the go.
0:08:07 > 0:08:12To ensure the crowns remain moist, the chefs poach them in stock first.
0:08:12 > 0:08:16They have also decided to braise the wings and thighs with thyme,
0:08:16 > 0:08:18to use in a terrine.
0:08:20 > 0:08:22Then I'll get the potatoes on the go.
0:08:22 > 0:08:25- Get the artichokes.- Yeah, I'll get those next on the go.
0:08:26 > 0:08:30- It's a kind of cool challenge, isn't it?- A very cool challenge.
0:08:30 > 0:08:34It is quite nice... Just cooking for different people is always nice.
0:08:34 > 0:08:37- Where are we at with the main course?- We've got the sauce on.
0:08:37 > 0:08:39That's just coming down, we are about to add our stock.
0:08:39 > 0:08:42We've got the puree on, and we've got the thigh meat braising.
0:08:42 > 0:08:45We've got the potatoes in, baking for the croquette.
0:08:45 > 0:08:48We're going to run a little bit of pancetta through that.
0:08:48 > 0:08:51The trimmings of the pancetta, are they going in the sauce? Very good.
0:08:51 > 0:08:53Within an hour, we are going to get together,
0:08:53 > 0:08:56make sure everyone is where they are at and where they're comfortable.
0:08:56 > 0:08:59If the starters need a hand, we'll all jump on. If Nick needs help, we'll be on there.
0:08:59 > 0:09:03- But we just keep on talking to each other.- That's a great plan, great plan.
0:09:09 > 0:09:11These two chefs are very solid.
0:09:11 > 0:09:12They can communicate very well,
0:09:12 > 0:09:15and I like the way they are working together.
0:09:16 > 0:09:19- MARCUS:- 'When you normally roast a guinea fowl,
0:09:19 > 0:09:21'I've always found it tends to be slightly dry.'
0:09:21 > 0:09:24So the poaching first is a great idea.
0:09:24 > 0:09:25The most important thing is,
0:09:25 > 0:09:29you want those breasts to be beautiful and moist and flavoursome.
0:09:33 > 0:09:34Dean, are you happy with the guinea fowl?
0:09:34 > 0:09:37Yes, it is nice, I've just poached it off lightly.
0:09:37 > 0:09:39I'm now obviously just taking it off the crown,
0:09:39 > 0:09:43just so when I pan-fry it, I can give it a nice, crispy breast.
0:09:43 > 0:09:45And I'm going to retain the moistness of the breast.
0:09:45 > 0:09:48- Absolutely. Do you like guinea fowl, personally?- I love guinea fowl.
0:09:48 > 0:09:50It is such a nice, unique meat.
0:09:50 > 0:09:52You don't get it everywhere, and I think...
0:09:52 > 0:09:54I was actually excited when I saw it.
0:09:54 > 0:09:57It is something I really do enjoy cooking with.
0:09:57 > 0:10:00While the other chefs have paired up,
0:10:00 > 0:10:03Nick is making dessert on his own.
0:10:03 > 0:10:07Yes, I'm left on my tod. I'm quite happy, to be honest, pastry...
0:10:07 > 0:10:08I am happy in pastry, yes.
0:10:08 > 0:10:13I'm just going to try to get it all boxed and see if I can help the other guys.
0:10:13 > 0:10:15His prep is well under way.
0:10:15 > 0:10:18Nick has come up with a cake recipe, using the pistachios,
0:10:18 > 0:10:21polenta and olive oil.
0:10:21 > 0:10:25For it to work, he will need it to have a rich, moist texture.
0:10:27 > 0:10:30- If that doesn't work, what are you going to do?- Make another one.
0:10:30 > 0:10:33- You've never used that oven before. - I've never used the oven, no.
0:10:33 > 0:10:35I've literally got it in as soon as I can,
0:10:35 > 0:10:37- so if I need to make another one, I can.- OK.
0:10:41 > 0:10:44This cake needs to taste of pistachio with a hint of olive oil.
0:10:44 > 0:10:48You don't want it to be too dense and too heavy.
0:10:48 > 0:10:52He's going to be serving that with a fresh raspberry sorbet...
0:10:52 > 0:10:55and pistachio curd. I love the sound of this dish.
0:10:57 > 0:11:00The dessert is the last thing the president of the Law Society
0:11:00 > 0:11:03and his guests are going to remember from tonight.
0:11:03 > 0:11:06It's got to be spot on.
0:11:08 > 0:11:09The cake is looking good.
0:11:09 > 0:11:12That's coming up nicely. I've not used this oven before.
0:11:12 > 0:11:14It is a bit strange, but it's fine.
0:11:17 > 0:11:20- 40 minutes have gone, boys. - Yes, Chef.- Oui!
0:11:22 > 0:11:27- MARCUS:- Chefs, just remember, you've still got Nick, who's working on pastry.
0:11:27 > 0:11:30- Yes, Chef.- You still need to communicate with him as well.
0:11:30 > 0:11:34It is a menu you are all responsible for. OK, Nick?
0:11:35 > 0:11:39- What are you doing in the pot wash? Get back in your pastry.- Oui, Chef.
0:11:47 > 0:11:51The Law Society was established almost 200 years ago to raise
0:11:51 > 0:11:54the reputation of the profession...
0:11:54 > 0:11:57setting standards and ensuring good practice.
0:12:01 > 0:12:04Their building, on London's historic Chancery Lane, has been
0:12:04 > 0:12:08their headquarters since 1832.
0:12:08 > 0:12:13And today they represent over 160,000 solicitors in England and Wales.
0:12:15 > 0:12:20Members have included the Liberal Prime Minister David Lloyd George...
0:12:20 > 0:12:23Labour MP Harriet Harman... and solicitor
0:12:23 > 0:12:26and Blur drummer David Rowntree.
0:12:29 > 0:12:32We have a very good restaurant in this building,
0:12:32 > 0:12:36and we do quite a lot of entertaining for bars abroad
0:12:36 > 0:12:39and for our own members and for other events too.
0:12:39 > 0:12:43So I think what people are expecting is a very high quality of cuisine,
0:12:43 > 0:12:46some new tastes and to have a good time, good company.
0:12:48 > 0:12:52- Chefs, you've got one hour for your starter to go out, OK?- Yes, Chef.
0:12:52 > 0:12:56Do you all want to get together? We'll come to you. Nick?
0:12:56 > 0:12:58Yeah, two secs.
0:13:00 > 0:13:02- Nick, how are you looking?- Sound.
0:13:02 > 0:13:05- Have you got everything...- Cake's all sorted, sorbet's on...- In literally one hour
0:13:05 > 0:13:09- we've got to be plated. Are you going to be ready?- Yes. We are going to be ready.
0:13:09 > 0:13:11Two minutes to get this curd on, and then I'll come over,
0:13:11 > 0:13:14- help on mains or starters. - Awesome. Are you nearly set?- Yeah.
0:13:14 > 0:13:16- Is everyone happy, yeah?- Yeah.- Oui.
0:13:20 > 0:13:23With less than an hour to go, Mark and Darren have
0:13:23 > 0:13:27still got to finish the crab broth and make the tortellinis.
0:13:27 > 0:13:28But before all that,
0:13:28 > 0:13:32Mark has come up with a solution to help elevate the dish.
0:13:34 > 0:13:37- It's not his pasta, is it? - I honestly don't know.
0:13:37 > 0:13:40- They're making something crispy to go on. It is more like a flatbread, isn't it?- Yeah.
0:13:40 > 0:13:42I hope so.
0:13:42 > 0:13:43Yeah, I was hoping that too.
0:13:44 > 0:13:47- What is that?- It is just for a little crouton.- OK, good.
0:13:47 > 0:13:50- What have you made, just some flour? - It is flour, water, salt.
0:13:50 > 0:13:53Going to put a little garlic aioli on top,
0:13:53 > 0:13:55just going to break it up, rustic.
0:13:55 > 0:13:56Nice.
0:14:01 > 0:14:05Yeah, it is all going really well. Everything is on, we are just trying to get all the finishing
0:14:05 > 0:14:08touches ready, and then it'll be all right.
0:14:08 > 0:14:10We just need to get these tortellinis made.
0:14:10 > 0:14:13Mark, why is Darren not making the tortellinis,
0:14:13 > 0:14:16when he has made the best tortellinis in the competition so far?
0:14:16 > 0:14:19Darren will be making the tortellinis when it comes, I'm just getting
0:14:19 > 0:14:23the pasta rolled ready, and then Darren is going to jump on and help.
0:14:23 > 0:14:26- Darren, don't let him make the tortellinis on his own.- No way!
0:14:26 > 0:14:28MARK LAUGHS
0:14:30 > 0:14:33I still think the pasta's maybe just a touch thick, for me.
0:14:33 > 0:14:35- Put it back through again? - Yeah, maybe.
0:14:40 > 0:14:43So we've got to make 36.
0:14:43 > 0:14:45Well, depending on how it is going, eh?
0:14:48 > 0:14:51Chefs, are we going to be on time for starters?
0:14:51 > 0:14:53We absolutely are. Yes, Chef.
0:14:53 > 0:14:57- Is that the same from you, Mark? - Yes, Chef.- Brilliant.
0:14:57 > 0:14:58DARREN LAUGHS
0:15:01 > 0:15:04Over on the main, Andi needs to make sure he skims all
0:15:04 > 0:15:09the impurities from the guinea fowl sauce otherwise it'll be bitter.
0:15:09 > 0:15:11Everything seems to be going to plan
0:15:11 > 0:15:15but we haven't got long now so pressure's going to mount.
0:15:15 > 0:15:20Meanwhile, Dean has made a start on their croquettes.
0:15:20 > 0:15:24The potato is mixed with pancetta and parsley
0:15:24 > 0:15:27then piped onto a tray
0:15:27 > 0:15:31- and left to set. - Onion puree's done, sauce's done.
0:15:31 > 0:15:33Just going to start doing the croquettes,
0:15:33 > 0:15:36just getting ready, paned up, so yeah, everything's pretty on time.
0:15:38 > 0:15:42- On dessert, Nick has made the pistachio curd.- I'm enjoying it.
0:15:42 > 0:15:44It's hard work.
0:15:44 > 0:15:47Just don't want to distance myself from the guys too much.
0:15:48 > 0:15:52But now, all attention is on his pistachio cake.
0:16:04 > 0:16:07The cake will need some time in the blast chiller.
0:16:07 > 0:16:10I just want it to firm up so ten minutes, literally.
0:16:10 > 0:16:13Just don't want it to fall off the shelf.
0:16:13 > 0:16:16Yeah, just going to firm up so it's all right.
0:16:17 > 0:16:22The final job, while he waits, is to make candied pistachio nuts.
0:16:22 > 0:16:25First, he combines them with sugar syrup and then,
0:16:25 > 0:16:28for added crunch, he deep fries them.
0:16:33 > 0:16:36Right, boys. What do you need? Are there any jobs?
0:16:36 > 0:16:38- Do you want to pick into that for me?- Yeah, yeah.
0:16:40 > 0:16:42Everything's done so now I'm picking guinea fowl!
0:16:42 > 0:16:44HE LAUGHS
0:16:44 > 0:16:46Got to get it done.
0:16:46 > 0:16:49These ain't glamorous jobs but we've all got to pull together.
0:16:53 > 0:16:55I really like the way the chefs are coming together
0:16:55 > 0:16:58and working to create the menu.
0:16:58 > 0:17:02I'm really excited to see how it's all going to come out on a plate.
0:17:11 > 0:17:14With the clock ticking, the guests have arrived.
0:17:24 > 0:17:26- Cheers! Happy birthday. - Happy birthday.
0:17:28 > 0:17:31When you called me, I was scared that I'd have to cook,
0:17:31 > 0:17:33but I thought, that wouldn't be good for anybody!
0:17:33 > 0:17:35I was scared you were going to have to cook as well!
0:17:35 > 0:17:37THEY LAUGH
0:17:39 > 0:17:42Just wanted to let you know that the president has arrived
0:17:42 > 0:17:45and he wants to sit down at 6.15.
0:17:45 > 0:17:46Yes, Chef. Yes, Chef.
0:17:52 > 0:17:56Mark and Darren have just under half an hour to service.
0:18:01 > 0:18:04Great, perfect. Do you want me to just go and blanch these right now?
0:18:04 > 0:18:05Yeah.
0:18:14 > 0:18:18So for starters, we have tortellini of crab, spiced broth,
0:18:18 > 0:18:22mango and radish. It sounds very interesting.
0:18:22 > 0:18:25Well, I love tortellini and I really, really like crab meat
0:18:25 > 0:18:28and it's just a really great combination.
0:18:28 > 0:18:29It's very interesting.
0:18:29 > 0:18:31It's got the sweetness of the mango
0:18:31 > 0:18:33but then the hotness of the radish as well
0:18:33 > 0:18:36and it'll be interesting to see how those tastes actually combine.
0:18:39 > 0:18:43You have five minutes... Yes, Chef. ..before we send.
0:18:43 > 0:18:46- Are we going to be ready? Yes, Chef. - Yeah, we've just got to plate up.
0:18:46 > 0:18:50- Your waiters are waiting.- Yeah. - The president is waiting.
0:18:55 > 0:19:00- Darren, I advise you, do not drop that tray!- I will try my very best.
0:19:00 > 0:19:02- That is hanging on your leg there. - Yes, Chef.
0:19:04 > 0:19:06- That's more like it. - Thank you, Chef.
0:19:10 > 0:19:13- Are you boys happy? - Very happy, Chef.
0:19:13 > 0:19:16- Looks lush, boys.- Two ready.
0:19:16 > 0:19:17Service, please!
0:19:22 > 0:19:27- Who's taking the rest of the plates? - Us.- Go on, then.- You following them?
0:19:27 > 0:19:29- Where are they?- Do you know where you're going?- No!
0:19:29 > 0:19:30SHE LAUGHS
0:19:38 > 0:19:39Service!
0:19:42 > 0:19:44Can't believe they went without us.
0:19:49 > 0:19:51Go on!
0:20:01 > 0:20:07The starter is crab tortellini with a chilli, lime and lemon grass broth
0:20:07 > 0:20:11and a garnish of pickled radish, fresh mango and coriander cress.
0:20:12 > 0:20:16It's served with a crispbread topped with garlic aioli.
0:20:18 > 0:20:20I think we worked amazingly.
0:20:20 > 0:20:23It's a stunning little dish that'll just hopefully blow them away.
0:20:23 > 0:20:27It looks very interesting. It looks very tasty as well.
0:20:27 > 0:20:31It certainly smells tasty, too. I'm looking forward to trying it.
0:20:35 > 0:20:40Mm! Amazing. Absolutely incredible. What an explosion on the tongue!
0:20:40 > 0:20:44And the coriander really comes through. Love it. Just love it!
0:20:44 > 0:20:49It's very Southeast Asian, the flavourings, which was a surprise,
0:20:49 > 0:20:52and I wasn't expecting tortellini. It works really, really well.
0:20:52 > 0:20:57Interesting mix of flavours but the crisp wafer adds something
0:20:57 > 0:21:01which I wasn't expecting, it wasn't on the menu, and added bonus.
0:21:01 > 0:21:05Fantastic dish and, you know, brilliantly, brilliantly executed.
0:21:09 > 0:21:12The tortellini is wonderful, not too thick.
0:21:12 > 0:21:14The filling, you can taste everything.
0:21:14 > 0:21:16I love the little hints of the sweet, fresh mango,
0:21:16 > 0:21:19just a little bit dotted throughout the dish.
0:21:19 > 0:21:22I think that's a very, very, very good dish, great team effort,
0:21:22 > 0:21:25and I'm so pleased that they took it to another level,
0:21:25 > 0:21:28I'm so pleased that they served the sauce on the side,
0:21:28 > 0:21:30and then he made this little cracker.
0:21:30 > 0:21:32Very good dish. Very good.
0:21:35 > 0:21:37The starters have gone. They went well.
0:21:37 > 0:21:40You've got now just under 20 minutes for the main course, OK? Yes, Chef.
0:21:40 > 0:21:43No problem. Everything's on time. Everything's on the go.
0:21:43 > 0:21:44We're working everything
0:21:44 > 0:21:47so it should be pretty much perfect timing.
0:21:47 > 0:21:48Let's go.
0:21:48 > 0:21:49HE CLAPS
0:21:51 > 0:21:55The last thing Andi and Dean need to do before plating is pane
0:21:55 > 0:21:56and fry the croquettes
0:21:56 > 0:22:00and portion out the terrine for the five diners and the judges.
0:22:04 > 0:22:06- We've only got five. We need six, don't we?- What's wrong?
0:22:06 > 0:22:10- We've only got five.- Um... Cut one in half.
0:22:10 > 0:22:12Dean, is everything ready?
0:22:12 > 0:22:15- Yeah.- Six portions of everything? - Yeah, there will be.
0:22:15 > 0:22:18We've had a little error.
0:22:18 > 0:22:21I didn't put all the pressed leg on so I've only got five
0:22:21 > 0:22:23but one's quite large so I'm going to cut it in half.
0:22:23 > 0:22:25It was a little rookie mistake but, er...
0:22:27 > 0:22:29..I can't do much about it right now.
0:22:30 > 0:22:34With the pressure on, the five chefs need to pull together.
0:22:37 > 0:22:40- Let's go, guys. - You're on your own, Nick.
0:22:41 > 0:22:44I've got no ingredients.
0:22:44 > 0:22:48Has anyone got a pulse back there? You've got about five minutes now.
0:22:48 > 0:22:51Let's go, boys. We've got to start plating, guys.
0:22:51 > 0:22:55Once the guinea fowl's cut up, we'll come through and then we'll direct everyone from there.
0:22:55 > 0:22:59Let's go. Let's go. Talk to us. Talk to us.
0:22:59 > 0:23:01- Yeah, guinea fowl's perfect. - There you go.
0:23:01 > 0:23:04Right, sauce into the jugs, please.
0:23:11 > 0:23:13So it would seem that the guinea fowl's been done both poached,
0:23:13 > 0:23:15roasted and pressed leg as well.
0:23:16 > 0:23:20I actually quite like guinea fowl so I'm quite looking forward to that.
0:23:25 > 0:23:29Guys, keep it going. It's looking great. Really is.
0:23:32 > 0:23:36- Is that it?- Yeah, that's everything. - Service, please!
0:23:36 > 0:23:38Can we please serve it facing that way?
0:23:51 > 0:23:53- You all right?- Yeah, man.
0:24:00 > 0:24:02It's just the end of it, isn't it?
0:24:02 > 0:24:05- It's, like, you've done it and it's, like...- It's more like...
0:24:05 > 0:24:09Our facial expression right now is more like a relief that it's gone.
0:24:09 > 0:24:11When they say that it was good, then we'll smile.
0:24:19 > 0:24:23The main course has guinea fowl served two ways - a poached
0:24:23 > 0:24:26and roasted breast and a pressed leg terrine.
0:24:27 > 0:24:31There's white onion puree, seared crispy onions, char-grilled
0:24:31 > 0:24:37baby leeks, artichokes and a panko-coated pancetta croquette.
0:24:37 > 0:24:42- It's served with a guinea fowl sauce.- I think it looks beautiful.
0:24:42 > 0:24:46The colours, the contrasting shape, the way it's presented is
0:24:46 > 0:24:49just really, really attractive and I just can't wait to eat it.
0:24:54 > 0:24:58Very, very good indeed. The guinea fowl almost melts in your mouth.
0:24:58 > 0:25:01I'm so very, very impressed
0:25:01 > 0:25:03and I'm looking forward to eating the rest of it.
0:25:03 > 0:25:07The onion skin, I don't know what they've done to the onion skin
0:25:07 > 0:25:10but the flavour was just overwhelming.
0:25:10 > 0:25:13The pancetta croquette is superb.
0:25:13 > 0:25:16It absolutely goes so well with the dish.
0:25:16 > 0:25:18The chefs have done a fantastic job.
0:25:21 > 0:25:23There's so many textures on this plate.
0:25:23 > 0:25:25I think it was very well thought out.
0:25:25 > 0:25:28The confit leg meat, which was then pressed,
0:25:28 > 0:25:30they had to halve it cos it wasn't quite enough
0:25:30 > 0:25:33but I don't think they needed any more than that on the plate.
0:25:33 > 0:25:36I think they've done an amazing job with this dish.
0:25:36 > 0:25:39The sauce is stunning, it is beautiful, it's light,
0:25:39 > 0:25:40they've creamed it
0:25:40 > 0:25:44and that's the perfect type of sauce to go with the guinea fowl.
0:25:44 > 0:25:47This dish is a triumph. They should be incredibly proud.
0:25:47 > 0:25:49They've captured guinea fowl at its best.
0:25:51 > 0:25:55Guys, we have just had a five-minute warning from the dining room,
0:25:55 > 0:25:58ready to go on desserts. Nick, no pressure.
0:25:58 > 0:26:00This has got to be spot on.
0:26:00 > 0:26:03It's going to be the last thing that they remember from tonight's dinner.
0:26:03 > 0:26:05- Oui, Chef.- Let's go.
0:26:05 > 0:26:08Can someone macerate the raspberries just lightly? Sugar and lemon juice.
0:26:08 > 0:26:10It's all down to the dessert now.
0:26:10 > 0:26:12The food's looked absolutely banging so far
0:26:12 > 0:26:14so there's a lot pressure, but, yeah, it's going well.
0:26:14 > 0:26:16Cake trimmer here, if you want it.
0:26:19 > 0:26:21- How we doing? All right? - That's excellent, Nick.
0:26:24 > 0:26:28While Nick is plating up, Mark is macerating the raspberries with a
0:26:28 > 0:26:31lemon, sugar and raspberry liqueur
0:26:31 > 0:26:34and Darren is warming the pistachio cake.
0:26:34 > 0:26:38- It won't need much longer, Daz.- I'm just giving it another 30 seconds.
0:26:48 > 0:26:51The warm pistachio cake just sounds delicious.
0:26:53 > 0:26:55And then contrasted with the cold raspberry sorbet,
0:26:55 > 0:26:56it should be fantastic.
0:26:58 > 0:27:01Have you got the sorbet nicely quenelled in the freezer already?
0:27:01 > 0:27:03No, we're going to quenelle as we go.
0:27:03 > 0:27:05I think Mark's taking that bullet for me
0:27:05 > 0:27:07and I'm just going to make sure everything else.
0:27:07 > 0:27:09- No pressure, Mark.- No!
0:27:17 > 0:27:20Watch your back, please, Andi.
0:27:20 > 0:27:21OK, service, please!
0:27:24 > 0:27:26Service, please.
0:27:26 > 0:27:28Thank you.
0:27:28 > 0:27:32- Nick, well done. - Thank you.- Cheers, guys.
0:27:46 > 0:27:50The warm pistachio polenta cake is served with raspberry sorbet...
0:27:51 > 0:27:55..raspberry jelly and a pistachio curd topped with candied pistachios.
0:27:56 > 0:28:00The fresh raspberries are dressed in raspberry liqueur.
0:28:01 > 0:28:04It's presented wonderfully.
0:28:04 > 0:28:06The only thing that upsets me is that we're not eating it right now!
0:28:06 > 0:28:07THEY LAUGH
0:28:14 > 0:28:16Well, I'm savouring every mouthful.
0:28:16 > 0:28:20There's so much going on on the plate. It's fantastic.
0:28:20 > 0:28:22The cake looks really heavy but actually, it's very,
0:28:22 > 0:28:25very light and very moist, just as I expected it to be.
0:28:25 > 0:28:28The sorbet is absolutely outstanding and, I think,
0:28:28 > 0:28:33one of the surprise hits of the dish is the roasted pistachio nuts.
0:28:33 > 0:28:36The explosion of flavour in your mouth was just beautiful.
0:28:36 > 0:28:38There was so much skill on the plate.
0:28:38 > 0:28:40I worried that the cake might be too much,
0:28:40 > 0:28:42I was starting to get a bit full, but actually,
0:28:42 > 0:28:45when you started eating, it just melted in your mouth.
0:28:45 > 0:28:48It was a beautiful, beautiful sort of texture and
0:28:48 > 0:28:54set off against the sorbet, which just had that tartness, I loved it.
0:28:54 > 0:28:56It's very, very enjoyable and, yes,
0:28:56 > 0:28:58I'd have that for another birthday, I can assure you!
0:29:02 > 0:29:05I love the texture I'm getting from the polenta flour.
0:29:05 > 0:29:10I get a little slight crunchiness to it. For me, this is a cracking cake.
0:29:10 > 0:29:14The flavour of pistachio is all over this plate. The curd is delicious.
0:29:14 > 0:29:16It's a great achievement from Nick.
0:29:16 > 0:29:18He's done a really good job and I think, overall,
0:29:18 > 0:29:20it's been an amazing team effort.
0:29:20 > 0:29:21Great job.
0:29:22 > 0:29:26THEY CLAP
0:29:31 > 0:29:34I don't think I've ever had a better birthday meal
0:29:34 > 0:29:36so thank you very much indeed.
0:29:36 > 0:29:40- It really has been a day that I don't think I'll ever forget.- No.
0:29:40 > 0:29:42The other thing is is that I finish, actually,
0:29:42 > 0:29:44in office in about six days' time and this is almost the last
0:29:44 > 0:29:49thing I do, and so, it's going to be a great memory.
0:29:49 > 0:29:52THEY CLAP
0:30:00 > 0:30:02- Well done.- Boys. Cheers.
0:30:06 > 0:30:10- That looked absolutely amazing. - You made it look easy.- What a day.
0:30:10 > 0:30:12- Good, that.- That was really good. - Good day.
0:30:12 > 0:30:15- I'm going to push him off the train on the way back!- Wow, what a day!
0:30:15 > 0:30:18I love the way they communicated with each other
0:30:18 > 0:30:22and they all wanted to work together as a team. They did a great job.
0:30:22 > 0:30:26I am really proud of what our five chefs have achieved here today.
0:30:27 > 0:30:30Yeah, I'm proud of myself. I'm relieved it went well.
0:30:30 > 0:30:33I'm relieved no calamity's happened, so yeah, I'm proud, yeah.
0:30:33 > 0:30:35I'm happy and I think we've all done brilliantly.
0:30:35 > 0:30:37We can all be proud of ourselves.
0:30:37 > 0:30:39Working as a team with the other four chefs was fantastic.
0:30:39 > 0:30:41I mean, they're all really, really talented chefs.
0:30:41 > 0:30:44It was just a real pleasure to be part of.
0:30:46 > 0:30:51When they go back to the MasterChef kitchen, it's them on their own.
0:30:51 > 0:30:53This is when they become the best of enemies again,
0:30:53 > 0:30:57fighting for a place in the next round.
0:30:57 > 0:30:59We're back, competing against each other. It is going to be tough.
0:30:59 > 0:31:01I've made good friends.
0:31:01 > 0:31:02Now we've just got to take our own ideas
0:31:02 > 0:31:05and hopefully blow the judges away again.
0:31:17 > 0:31:19The challenge to work as a team was brilliant.
0:31:19 > 0:31:22Managed to work together with some chefs you've never worked
0:31:22 > 0:31:24with before, created excellent dishes.
0:31:24 > 0:31:27That makes you realise that they're pretty good as well.
0:31:27 > 0:31:30I'm happy to get this far so to go one step further,
0:31:30 > 0:31:34I'm not even sure I'll be able to comprehend it.
0:31:36 > 0:31:37I've stepped it up.
0:31:37 > 0:31:41I'm hopefully getting better as a chef. I'm ready for it all.
0:31:54 > 0:31:58Chefs, welcome back to our MasterChef kitchen.
0:31:58 > 0:32:01Marcus and I were both really impressed with how well you
0:32:01 > 0:32:02all worked as a team.
0:32:05 > 0:32:07But now, you're back to working on your own.
0:32:09 > 0:32:15Today, you have 90 minutes to create one outstanding plate of food
0:32:15 > 0:32:17that's going to get you into semifinals week.
0:32:19 > 0:32:20Off you go.
0:32:25 > 0:32:3027-year-old Mark is a joint head chef with his fiancee.
0:32:30 > 0:32:34So far, he's wowed the judges with his meticulous presentation
0:32:34 > 0:32:36and creative flavours.
0:32:36 > 0:32:40His stunning venison in the last knockout round was no exception.
0:32:44 > 0:32:48I'm going to have to cook better than the rest of the guys out there.
0:32:48 > 0:32:50That's what I've had to do in the whole competition so far,
0:32:50 > 0:32:52so, ready for battle!
0:32:56 > 0:32:57So what's the dish?
0:32:57 > 0:33:01So I'm cooking a lamb rack with some lovely glazed sweetbreads,
0:33:01 > 0:33:05a little tomato tortellini, some goat's curd, lovely courgette and
0:33:05 > 0:33:10basil puree, some fresh seasonable greens and an olive crumble.
0:33:10 > 0:33:13- Do you ever get flustered, Mark?- Er...
0:33:13 > 0:33:17Yeah, when my fiancee's at the back of my ear, yeah!
0:33:18 > 0:33:22- We should bring her in!- Yeah.
0:33:22 > 0:33:25I love the sound of your dish.
0:33:25 > 0:33:27I'm a massive fan of lamb.
0:33:27 > 0:33:29Just looking at your bench there on the back
0:33:29 > 0:33:32and those fabulous ingredients, I'm really excited.
0:33:32 > 0:33:34- I can't wait to taste it.- Thank you.
0:33:38 > 0:33:41I love courgettes, I love rack of lamb, I love sweetbread.
0:33:42 > 0:33:47This is a dish that just sounds delicious on the off.
0:33:47 > 0:33:50I've never had a tomato tortellini before. I love the idea.
0:33:50 > 0:33:55Now that I'm thinking about it, it sort of all seems right.
0:33:55 > 0:33:58Everything about this dish I love. It just sounds delicious.
0:33:58 > 0:34:02This is the dish I would choose off the menu. It just sings out to me.
0:34:02 > 0:34:03It sounds amazing.
0:34:11 > 0:34:14Nick's six years of Michelin experience is
0:34:14 > 0:34:18evident in the execution of his flawless food.
0:34:25 > 0:34:28Nick, by the looks of your bench, I've got a funny feeling
0:34:28 > 0:34:30- you're going to be cooking us a dessert today.- Yeah, definitely.
0:34:30 > 0:34:32Monica and I worked it out -
0:34:32 > 0:34:36- this is your fourth dessert in the competition.- Yeah, it is, yeah.
0:34:36 > 0:34:40- We're not complaining.- No? OK. - Does that make you the pastry chef?
0:34:40 > 0:34:43I guess so. I enjoy pastry. This is one of my dishes.
0:34:43 > 0:34:47- Tell us what it is, then.- So I'm making a white chocolate cheesecake.
0:34:47 > 0:34:48I'm going to wrap it in a strawberry jelly
0:34:48 > 0:34:51and make elderflower curd, a flapjack, macerated
0:34:51 > 0:34:56strawberries, strawberry sorbet, a little strawberry mint salsa.
0:34:56 > 0:34:58This is going great. I love cheesecake.
0:34:58 > 0:34:59Got my lamb, got my cheesecake.
0:34:59 > 0:35:02Is there anything that worries you about this today?
0:35:02 > 0:35:04It's very technical, to get a jelly to set
0:35:04 > 0:35:07and wrap around to roll it in the cheesecake. That's my biggest worry.
0:35:07 > 0:35:09It's very hot so if I don't get that right,
0:35:09 > 0:35:12then it just looks anaemic if it's not wrapped up in the jelly.
0:35:12 > 0:35:14So I'm really, really focusing on that, to perfect that.
0:35:14 > 0:35:17- Well, let's see you do it. - Yeah, thank you, chefs.- Good luck.
0:35:17 > 0:35:18Thank you.
0:35:20 > 0:35:21The skill in this dish
0:35:21 > 0:35:24is adding the white chocolate to the cheesecake,
0:35:24 > 0:35:26making sure that the white chocolate comes through.
0:35:26 > 0:35:28He's putting it into a cylinder
0:35:28 > 0:35:31and then he's wrapping strawberry jelly around the outside.
0:35:31 > 0:35:33He certainly doesn't want it melting in his hands.
0:35:33 > 0:35:35And an elderflower beignet?
0:35:35 > 0:35:39Interesting, I've not had an elderflower beignet before.
0:35:39 > 0:35:41Nick's also making a sorbet
0:35:41 > 0:35:43and a flapjack.
0:35:43 > 0:35:46There are a lot of elements in this dessert,
0:35:46 > 0:35:50but we've seen Nick make amazing desserts.
0:35:50 > 0:35:54This is all about skill and precision. It's got to be right.
0:35:57 > 0:35:59It's pastry, so anything could go wrong.
0:35:59 > 0:36:01I mean, the heat of the kitchen could really,
0:36:01 > 0:36:03it could mess the cheesecake up.
0:36:04 > 0:36:07If the flapjack's too hard and I hear them smashing away at it,
0:36:07 > 0:36:10then that's ruined, so that has to be cooked perfectly.
0:36:10 > 0:36:12It might be a flapjack,
0:36:12 > 0:36:14and my mum makes the best flapjack in the world, but...
0:36:14 > 0:36:16if I do a bad one, then I'll know about it.
0:36:20 > 0:36:24Chefs, you've had 45 minutes. You're halfway through.
0:36:31 > 0:36:33Junior sous chef Dean's food
0:36:33 > 0:36:37has continued to grow in skill and ambition,
0:36:37 > 0:36:40culminating in a standout venison beetroot dish
0:36:40 > 0:36:42that kept him in the competition.
0:36:44 > 0:36:45Hey, Dean.
0:36:45 > 0:36:48- Morning, chefs, how are you?- We're OK. How are you?
0:36:48 > 0:36:49Yeah, not too bad.
0:36:49 > 0:36:51Are you enjoying being back in the MasterChef kitchen?
0:36:51 > 0:36:54Yeah, it's good, it feels good to be cooking my food again.
0:36:54 > 0:36:57Cooking your food against four very good chefs
0:36:57 > 0:37:00and you've had a taste of what they're like to work with now.
0:37:00 > 0:37:03It does scare me a little, especially working with each other,
0:37:03 > 0:37:04you can see what everybody is capable of
0:37:04 > 0:37:07and there is, like excessive amounts of talent in this kitchen.
0:37:07 > 0:37:11The guinea fowl dish that you and Andi cooked was fabulous.
0:37:11 > 0:37:12Is this dish better?
0:37:12 > 0:37:14I think this dish IS better.
0:37:14 > 0:37:16I'm doing for you, er, pork tenderloin
0:37:16 > 0:37:19with blow-torched scallops, parsnip and apple.
0:37:19 > 0:37:21And this is your style of cooking?
0:37:21 > 0:37:23This is me, my style of cooking, this is me on a plate.
0:37:23 > 0:37:26I hope it's good enough to get me through.
0:37:30 > 0:37:32Dean is wrapping his tenderloin in Parma ham
0:37:32 > 0:37:34and caul fat crepinette.
0:37:34 > 0:37:37It's a great idea, it imparts a beautiful extra flavour.
0:37:41 > 0:37:43Also with the tenderloin,
0:37:43 > 0:37:46he's going to be putting the scallops in a sous vide bag
0:37:46 > 0:37:49and putting those into the water bath as well.
0:37:49 > 0:37:52I'm really looking forward to find out what type of texture
0:37:52 > 0:37:54the scallop comes out at,
0:37:54 > 0:37:56because normally when a scallop is pan-fried,
0:37:56 > 0:37:58it tends to tighten up a little bit.
0:38:01 > 0:38:04I love the fact that Dean is pushing himself in this.
0:38:04 > 0:38:07I'm intrigued by it and therefore I would like to try it.
0:38:09 > 0:38:13If this dish all goes to plan, I think this could be a showstopper,
0:38:13 > 0:38:15this could be that dish I've been waiting for,
0:38:15 > 0:38:19just to put that smile on Marcus' face and make him go, wow.
0:38:19 > 0:38:24That's all I want to achieve, just a smile on their faces. I want people to enjoy my food.
0:38:30 > 0:38:34Senior sous chef Andi has had a few hiccups through the competition.
0:38:35 > 0:38:39But the success of his last dish, beef l'Anglaise,
0:38:39 > 0:38:40has put him back in the running.
0:38:46 > 0:38:48Some of the places some of these people have worked in
0:38:48 > 0:38:50I could only ever dream of,
0:38:50 > 0:38:53so today I'm going to have to absolutely nail it and
0:38:53 > 0:38:55probably cook the best dish I've ever cooked in my life,
0:38:55 > 0:38:58but...who's to say I can't? So, I'm not going to give up.
0:39:02 > 0:39:06- Andi. Did you think you'd get this far?- No!
0:39:06 > 0:39:10No, my ambition was to cook for the critics, to cook them two dishes.
0:39:10 > 0:39:13That was the world to me, so to get this far is,
0:39:13 > 0:39:16yes, beyond my wildest dreams, really.
0:39:21 > 0:39:22Andi's making us venison,
0:39:22 > 0:39:25venison that he's going to be rolling in panko crumbs
0:39:25 > 0:39:28that's also seasoned with Parmesan.
0:39:28 > 0:39:31And I like the idea that he's using Parmesan as a seasoning.
0:39:33 > 0:39:37He's making his sauce sweet, with this soy and honey.
0:39:37 > 0:39:40That with the Parmesan-crusted venison
0:39:40 > 0:39:42has just got little alarm bells going off for me.
0:39:44 > 0:39:47Soy, without a doubt, will stand out and so will the honey.
0:39:47 > 0:39:50I just also hope that he doesn't camouflage the venison too much.
0:39:53 > 0:39:57Chefs, you've got 20 minutes left. 20 minutes.
0:40:02 > 0:40:05Development chef Darren has shown that when he cooks well,
0:40:05 > 0:40:09his classically-influenced food can be faultless.
0:40:11 > 0:40:14'I've been on both sides of the feedback'
0:40:14 > 0:40:17and it's like... polar opposites, you know? It's like...
0:40:17 > 0:40:20Christmas morning when he likes it and it's like the worst day in your life when he doesn't,
0:40:20 > 0:40:23so hopefully today it's Christmas morning again!
0:40:27 > 0:40:30Why a dessert today, Darren?
0:40:30 > 0:40:33You know, I've got a bit of experience in pastry, I enjoy pastry.
0:40:33 > 0:40:37This is a strong dish of mine that I really wanted to share with you guys, so...
0:40:37 > 0:40:40- fingers crossed you like it.- What dish are you cooking for us, Darren?
0:40:40 > 0:40:44I'm making a chocolate mousse with raspberry sorbet
0:40:44 > 0:40:45and raspberry curd.
0:40:45 > 0:40:48Sounds really simple, but the chocolate mousse has got some,
0:40:48 > 0:40:50like a chocolate meringue sponge inside,
0:40:50 > 0:40:52a layer of raspberry jelly,
0:40:52 > 0:40:56another layer of the sponge and a baked chocolate custard
0:40:56 > 0:40:57and then it's finished off with a mousse, so
0:40:57 > 0:40:59it looks like a mousse,
0:40:59 > 0:41:02but when you cut inside it's got the various textures and layers inside.
0:41:02 > 0:41:06This is going to have to really be accurate in the layering,
0:41:06 > 0:41:09- the precision...- The textures have got to be separate.
0:41:09 > 0:41:11You've got to pick out each element,
0:41:11 > 0:41:13so, yeah, I've got to be precise.
0:41:18 > 0:41:19The description sounds very simple,
0:41:19 > 0:41:22but when Darren breaks it down, there is a lot of work
0:41:22 > 0:41:24and a lot of layers going on inside of this mousse,
0:41:24 > 0:41:27which then makes it a bit of a risk,
0:41:27 > 0:41:29because he won't know, until the end result
0:41:29 > 0:41:31when he cuts through, whether all the layers
0:41:31 > 0:41:35are going to be well-defined and stand out for themselves.
0:41:36 > 0:41:37Fingers crossed.
0:41:44 > 0:41:46All my elements are looking and tasting good,
0:41:46 > 0:41:50so if I put them together well, then...fingers crossed!
0:41:52 > 0:41:55Guys, you've only got five minutes left now,
0:41:55 > 0:41:58start thinking about plating up.
0:42:14 > 0:42:17That is it. Time is up. Time's up.
0:42:23 > 0:42:25- What are you worrying about? Huh? - You happy, yeah?
0:42:25 > 0:42:28What were you worrying about? That looks lovely.
0:42:28 > 0:42:29You always say that.
0:42:31 > 0:42:33- That is...- Absolutely stunning.
0:42:33 > 0:42:35Vision, a vision of spring.
0:42:36 > 0:42:38Well done, boys.
0:42:41 > 0:42:43First up is Mark.
0:42:45 > 0:42:48He's made a rack of lamb with tomato tortellini
0:42:48 > 0:42:50and butter-glaze sweetbreads.
0:42:52 > 0:42:56They're garnished with goat's curd and a courgette and basil puree,
0:42:56 > 0:42:59turnips, peas, broad beans,
0:42:59 > 0:43:02baby gem lettuce and an olive crumb.
0:43:02 > 0:43:05It's served with a lamb sauce.
0:43:16 > 0:43:18Mark.
0:43:18 > 0:43:23I really enjoy in your cooking how you take ingredients
0:43:23 > 0:43:25and put your twist on it
0:43:25 > 0:43:27and whether it be in the tortellinis
0:43:27 > 0:43:30with this amazing punch of tomato flavour,
0:43:30 > 0:43:33or the olive crumb with this hint of sweetness coming through.
0:43:33 > 0:43:36The lamb, for me, is spot on, perfect,
0:43:36 > 0:43:40how I would love it, that pink. I love the fat on it as well.
0:43:40 > 0:43:44I could give you a hug right now, but he'd get upset.
0:43:47 > 0:43:49Mark, earlier when we spoke about the dish,
0:43:49 > 0:43:52I loved all the ingredients that you put together.
0:43:52 > 0:43:54And always, when you've chosen the dish,
0:43:54 > 0:43:56you want it to live up to its title
0:43:56 > 0:44:00and, for me, this is just absolutely outstanding plate of food. Really.
0:44:00 > 0:44:05- Thank you.- It is delicious on so many different levels.
0:44:05 > 0:44:08I actually don't know where to begin.
0:44:08 > 0:44:10The courgette puree is beautiful and smooth.
0:44:10 > 0:44:15The sweetbreads are crisp and soft in the centre, have a great texture.
0:44:15 > 0:44:18The lamb sauce is delicious.
0:44:18 > 0:44:21The tomato tortellini that I've never had before
0:44:21 > 0:44:23was well worth the wait. It was fabulous.
0:44:23 > 0:44:25The goat's curd, you know,
0:44:25 > 0:44:27I could just keep going on and on and on about this dish.
0:44:27 > 0:44:31It's fabulous. Its textures are fantastic, it tastes great,
0:44:31 > 0:44:36- it looks stunning. Stunning looking plate of food.- Thank you very much.
0:44:37 > 0:44:39- I can't keep praising you. - Thank you.
0:44:39 > 0:44:43- That's more than enough for one day. - You can't say enough.- That's enough.
0:44:43 > 0:44:45- Well done.- Thank you.- Good job. - Thank you, Chef. Thank you.
0:44:45 > 0:44:47Very well done.
0:44:51 > 0:44:55Well done, mate. Fantastic.
0:44:55 > 0:44:58- Cheers for that(!) - THEY LAUGH
0:44:58 > 0:45:00Couldn't he have gone last?
0:45:03 > 0:45:07No negative feedback is always difficult, because if I get through
0:45:07 > 0:45:10to the next round, it sets me up for a bigger fall if anything
0:45:10 > 0:45:14doesn't pull off properly, so, yeah, it's a difficult one.
0:45:17 > 0:45:20Andi's dish is a panko and Parmesan crusted loin of venison
0:45:20 > 0:45:23with fondant potatoes,
0:45:23 > 0:45:29deep-fried shallots, butternut squash puree, roasted hazelnuts
0:45:29 > 0:45:32and toasted pumpkin seeds.
0:45:32 > 0:45:36It's finished with a honey, soy and venison sauce.
0:45:49 > 0:45:51Andi, your plate of food looks really lovely.
0:45:51 > 0:45:53The venison, for me, is how I would like it.
0:45:53 > 0:45:56It's perfectly cooked for me and it's been wonderfully cooked
0:45:56 > 0:46:01in the butter to make it golden and caramelised on the outside.
0:46:01 > 0:46:04The garnish, for me, is delicious. The butternut squash
0:46:04 > 0:46:07and the sweetness in that, the fondants are cooked just right.
0:46:07 > 0:46:11The sauce is very rich, there's a little bit of juniper,
0:46:11 > 0:46:14it's not overpowering and I don't get any soy sauce at all.
0:46:14 > 0:46:16It's just to season.
0:46:16 > 0:46:20It was just to try and bring it to life without using too much salt.
0:46:20 > 0:46:22I think it's a delicious plate of food,
0:46:22 > 0:46:25- definitely a plate of food that I would eat.- Thank you.
0:46:27 > 0:46:30Andi, you've got your sauce back on track,
0:46:30 > 0:46:33you've got your plating up to another level I've never seen before,
0:46:33 > 0:46:35you're cooking like I've never seen you cook so far.
0:46:35 > 0:46:37Your family will be proud.
0:46:37 > 0:46:40You are moving forward and that's always nice to see.
0:46:40 > 0:46:44- Thank you.- Great job.- Thank you. - You can breathe now.
0:46:46 > 0:46:48I was all right till you mentioned my family.
0:46:53 > 0:46:54I'm really chuffed.
0:46:54 > 0:46:56It's very draining, it's very tough in there,
0:46:56 > 0:46:58but the other four people you want to do well as well,
0:46:58 > 0:47:01so, like, you're rooting for them as well, but I just hope that
0:47:01 > 0:47:04my best is better than one of their bests
0:47:04 > 0:47:06and I can go through to the next stage.
0:47:10 > 0:47:13Next, it's Nick's dessert.
0:47:13 > 0:47:16A white chocolate cheesecake wrapped in strawberry jelly,
0:47:16 > 0:47:19topped with elderflower beignet
0:47:19 > 0:47:23and served with honey flapjacks, elderflower curd,
0:47:23 > 0:47:28a strawberry and mint salsa and a strawberry sorbet.
0:47:28 > 0:47:31I don't know where to begin with this. This is a piece of art.
0:47:31 > 0:47:34- It looks fantastic, Nick.- Thank you.
0:47:39 > 0:47:41Wow.
0:47:41 > 0:47:44I love cheesecake.
0:47:44 > 0:47:47It's one of my favourite desserts and to, sort of, deconstruct it
0:47:47 > 0:47:51and pull it apart and to, sort of, fancify it all up is not
0:47:51 > 0:47:54an easy thing to do and you've done it very well.
0:47:54 > 0:47:56There's a lovely balance here of textures,
0:47:56 > 0:48:00of cheesy cheesecake, with the white chocolate.
0:48:00 > 0:48:05The flavours of the strawberries are just dancing off the plate.
0:48:05 > 0:48:07The sorbet that's refreshing in your palate.
0:48:07 > 0:48:11Monica's still eating the dessert while I'm talking, which is fine.
0:48:11 > 0:48:17It's great dessert. It is amazing. It's incredible. It's fantastic!
0:48:17 > 0:48:19Thank you very much.
0:48:19 > 0:48:24Nick, the dessert, for me, is outstanding.
0:48:24 > 0:48:28To have that touch, that finesse to make a dessert look very light
0:48:28 > 0:48:33and, dare I say, feminine, that is an art.
0:48:33 > 0:48:38The elderflower just lifts the whole tasting of this dessert for me
0:48:38 > 0:48:44- and... Ooh! You can make me dessert any day.- Thank you very much.
0:48:49 > 0:48:53That's incredible. I'm a bit speechless, to be honest.
0:48:53 > 0:48:55Yeah, they didn't stop praising it.
0:48:55 > 0:48:58It's phenomenal. It's amazing.
0:48:59 > 0:49:03To have the chefs of that calibre praise you like that, it's...
0:49:03 > 0:49:06It's gone better than I could've possibly dreamed.
0:49:09 > 0:49:13Dean has made pork loin wrapped in pancetta,
0:49:13 > 0:49:18with sous vide blow-torched scallops, honey-glazed parsnips,
0:49:18 > 0:49:21a parsnip and vanilla puree,
0:49:21 > 0:49:25pickled shimeji mushrooms and crumbled black pudding.
0:49:26 > 0:49:30There is a roasted apple puree and apple caviar.
0:49:30 > 0:49:34It is served with an apple and brandy pork sauce.
0:49:44 > 0:49:46This is an absolute triumph.
0:49:46 > 0:49:50Really is! I'm surprised at these flavours.
0:49:50 > 0:49:53The vanilla inside the parsnip puree -
0:49:53 > 0:49:55I'm sorry but that just shouldn't, SHOULDN'T work.
0:49:55 > 0:49:58YOU have made it work.
0:49:59 > 0:50:03And I think that's because of the other things that are on the plate.
0:50:03 > 0:50:06Like, the apple puree is just delicious,
0:50:06 > 0:50:09the little pearls that you've got on the plate,
0:50:09 > 0:50:12and then, the crazy idea of putting scallops in a sous vide bag
0:50:12 > 0:50:15and then torching it, which is just completely insane.
0:50:15 > 0:50:19And then there's the pork on that amazing apple puree.
0:50:19 > 0:50:23- This is just brilliant. It's delicious.- Thank you.
0:50:23 > 0:50:25The way you've cooked the pork wrapped in pancetta,
0:50:25 > 0:50:27I love pork cooked this way because,
0:50:27 > 0:50:30otherwise, it's quite a bland piece of meat.
0:50:30 > 0:50:33The little shimejis that you've pickled, there's not too many,
0:50:33 > 0:50:36so it brings a bit of sharpness to the dish.
0:50:36 > 0:50:39The parsnip and vanilla, I'm not a fan of it.
0:50:39 > 0:50:41Actually, I quite hate it,
0:50:41 > 0:50:47but it works on this, because there's only a little bit on it.
0:50:47 > 0:50:51- You actually got me eating vanilla and parsnip puree. Hm.- Well done.
0:50:51 > 0:50:55- Don't do it again. - SHE LAUGHS
0:50:55 > 0:50:57- Great job, Dean.- Cheers.
0:51:02 > 0:51:07- Smashed it. Well done, mate. Feel better?- Yeah.
0:51:10 > 0:51:13All I wanted to do is put a smile on both of their faces
0:51:13 > 0:51:16and I've done that and it's obviously made me a lot happier.
0:51:16 > 0:51:19I'm quite emotional right now. I feel quite up and happy
0:51:19 > 0:51:20and just want to jump.
0:51:26 > 0:51:31Finally, Darren's dessert is a mousse covering layers of chocolate custard,
0:51:31 > 0:51:35raspberry jelly and baked chocolate meringue.
0:51:35 > 0:51:38It's served with raspberry curd,
0:51:38 > 0:51:43raspberry jelly, a freeze-dried raspberry and cocoa nib crumb
0:51:43 > 0:51:45and a raspberry sorbet.
0:51:46 > 0:51:48The moment of truth.
0:51:58 > 0:52:00Oh, yes.
0:52:09 > 0:52:13The presentation - you're looking at just a chocolate mousse
0:52:13 > 0:52:15and that's the surprise factor that's on the inside,
0:52:15 > 0:52:19because the layers really make this dessert.
0:52:19 > 0:52:22The jelly is just, just right in the middle there.
0:52:22 > 0:52:26It's not too hard and then the light sponge underneath.
0:52:26 > 0:52:29I think it's a delicious, delicious chocolate mousse.
0:52:29 > 0:52:32What I love in the sorbet is you've made your own puree.
0:52:32 > 0:52:35The fresh raspberries, for me, make such a difference.
0:52:35 > 0:52:37You really can taste that in your sorbet.
0:52:37 > 0:52:40I thought it was exceptional.
0:52:40 > 0:52:43I love it when a chef does something that just seems so simple,
0:52:43 > 0:52:46but there's so much hidden underneath it. Well done, you.
0:52:46 > 0:52:48Thank you.
0:52:48 > 0:52:52Darren, this has beautiful, soft layers that work together
0:52:52 > 0:52:54in harmony with each other.
0:52:54 > 0:52:58The raspberry sorbet is just so delicious and refreshing
0:52:58 > 0:53:00and then the beautiful little crumb
0:53:00 > 0:53:03that you've made from the cocoa beans, the freeze-dried raspberries,
0:53:03 > 0:53:06that give it the zing that just
0:53:06 > 0:53:09lifts your palate through the richness of dark chocolate.
0:53:11 > 0:53:15It's not too heavy, it's lovely and light. It's another good dish.
0:53:16 > 0:53:18- Good job.- Thank you, Marcus. Thank you.
0:53:21 > 0:53:24I feel ecstatic. I can't believe how well that went.
0:53:24 > 0:53:27Getting feedback like that at the end of the day makes everything worthwhile.
0:53:27 > 0:53:29To have Marcus and Monica say that they like your food,
0:53:29 > 0:53:32I mean, it's what we're here for really, isn't it?
0:53:32 > 0:53:35So, yeah, couldn't be more pleased if I tried.
0:53:37 > 0:53:42Wow. Chefs, it was absolutely sensational. Sensational.
0:53:43 > 0:53:45In the time that I've done this,
0:53:45 > 0:53:51I can't recall when I've had five amazing dishes in one round.
0:53:51 > 0:53:56That's an amazing thing to achieve. We're both really proud of you guys.
0:53:56 > 0:54:00You know, knockout week is about knocking someone out.
0:54:00 > 0:54:04We, at this point, have no idea how we're going to start.
0:54:04 > 0:54:07Go and have a well-deserved break. We'll see you in here in a while.
0:54:23 > 0:54:25What a showstopper round!
0:54:25 > 0:54:30We asked for their best dishes to date and all five of them did that.
0:54:30 > 0:54:33Everything you want from a chef, they all delivered it today.
0:54:33 > 0:54:35It was absolutely fantastic.
0:54:35 > 0:54:37Andi's our fighter in the kitchen
0:54:37 > 0:54:40and he certainly came out fighting today.
0:54:40 > 0:54:42I thought that was a delicious plate of food from Andi.
0:54:42 > 0:54:45He deserved a pat on the back for today.
0:54:46 > 0:54:47If I go home today,
0:54:47 > 0:54:50then I can go home smiling, knowing that my last dish,
0:54:50 > 0:54:54it was a good one and if I do go home, then it's because the others
0:54:54 > 0:54:59did better than my best, so that's all, I think, anyone can hope for.
0:55:01 > 0:55:04Nick and his cheesecake. Oh!
0:55:04 > 0:55:08That was one delicious cheesecake.
0:55:08 > 0:55:12Nick cooking desserts at this standard is quite exceptional.
0:55:12 > 0:55:13Dean.
0:55:13 > 0:55:16This chef has grown in leaps and bounds.
0:55:16 > 0:55:18I thought his pork dish today - wow, did it work.
0:55:18 > 0:55:23- The flavours were sublime.- Darren.
0:55:23 > 0:55:27What a delicious yet beautifully-executed dessert here.
0:55:28 > 0:55:31Every single challenge you can see he's growing,
0:55:31 > 0:55:35his smile's getting bigger and bigger, like his confidence.
0:55:35 > 0:55:38I'd be absolutely devastated to go out after a round like that.
0:55:38 > 0:55:42I definitely want to get into the semis and I want to go on and show
0:55:42 > 0:55:44that it wasn't just, you know, a lucky dish,
0:55:44 > 0:55:48that I deserve to be here and that I deserve to be in the semifinals.
0:55:49 > 0:55:54Mark delivered another outstanding dish for us today.
0:55:54 > 0:55:57Very clever chef, very clever dish.
0:56:05 > 0:56:08Five fabulous chefs cooked very well at the Law Society.
0:56:08 > 0:56:12The same five chefs came into this kitchen and blew us away.
0:56:14 > 0:56:17I really don't know which chef should go home.
0:56:30 > 0:56:32Wow.
0:56:32 > 0:56:35It's very rare we get to taste five fabulous
0:56:35 > 0:56:38plates of food from five very different chefs.
0:56:41 > 0:56:44But this is a competition.
0:56:46 > 0:56:48And we can only take the best chefs through.
0:56:51 > 0:56:53Nick...
0:56:53 > 0:56:54Dean...
0:56:54 > 0:56:56Mark...
0:56:56 > 0:56:58Andi...
0:56:58 > 0:57:00and Darren.
0:57:05 > 0:57:07We have decided...
0:57:10 > 0:57:12..that you are all semifinalists.
0:57:21 > 0:57:22THEY GIGGLE
0:57:27 > 0:57:30Get home and a few cuddles with the little boy and, yeah,
0:57:30 > 0:57:33he's missing his daddy, so...
0:57:33 > 0:57:36yeah, just get home and tell him the good news.
0:57:36 > 0:57:38You're going to struggle to wipe the smile off my face
0:57:38 > 0:57:42for about a week now, I think. Yeah, I'm really, really happy.
0:57:42 > 0:57:45Hopefully the girlfriend's got some champagne on ice.
0:57:45 > 0:57:46HE LAUGHS
0:57:46 > 0:57:48She probably hasn't, but...we can hope.
0:57:53 > 0:57:57Next time - it's the five remaining chefs' chance
0:57:57 > 0:57:59to showcase their skills.
0:58:03 > 0:58:06Where's my wing man? Bobby.
0:58:06 > 0:58:10We need to start thinking about making a move soon, mate.
0:58:10 > 0:58:11Let's go up.
0:58:13 > 0:58:15Come on, boys. Keep up.
0:58:21 > 0:58:24- Yeah, stunning.- Absolutely. - Stunning dish.
0:58:24 > 0:58:28Only the best will make it through to the semifinals.
0:58:28 > 0:58:31It's a lovely plate of food. Great job.