0:00:02 > 0:00:04It's knockout week on Professional MasterChef.
0:00:07 > 0:00:10And these chefs are fighting to stay in the competition.
0:00:13 > 0:00:16- Last night...- Let's go. Talk to us.
0:00:16 > 0:00:21..the first group of five triumphed and all of them went through.
0:00:24 > 0:00:28Tonight, the second group of professionals
0:00:28 > 0:00:30will be stepping up to the plate.
0:00:31 > 0:00:34They are going to need to show us their skill,
0:00:34 > 0:00:37their technique and attention to detail.
0:00:37 > 0:00:39Come on, boys. Keep up.
0:00:39 > 0:00:44At the end, only the best chefs can go through to the semifinals.
0:00:44 > 0:00:49I feel like it has to be all or nothing or you're going to go home.
0:00:50 > 0:00:52I've done really well to get this far,
0:00:52 > 0:00:54but I think I've got a bit more in me
0:00:54 > 0:00:55to take me over to the next stage.
0:00:57 > 0:00:59For me to stay in, someone's got to go home
0:00:59 > 0:01:01so, hopefully, it won't be me.
0:01:03 > 0:01:07Today, nothing but the best is going to be good enough.
0:01:26 > 0:01:30Chefs, welcome to Lord's, the home of cricket.
0:01:30 > 0:01:34So far in the competition, you've worked brilliantly as individuals
0:01:34 > 0:01:39but today, Monica and I want to see how you work together as a team.
0:01:39 > 0:01:44We would like you to cook a three-course fine dining dinner
0:01:44 > 0:01:49for ex-England cricket captain Mike Gatting and four of his guests.
0:01:50 > 0:01:52Here comes the tricky bit.
0:01:52 > 0:01:54You're going to be serving the meal here, in the pavilion,
0:01:54 > 0:01:57but you're going to be cooking it over there.
0:01:59 > 0:02:03So, I suggest you get a move on. Off you go.
0:02:08 > 0:02:11You can't help but walk into this stadium, this view,
0:02:11 > 0:02:14and think, "Wow, we are honoured to be here."
0:02:18 > 0:02:22I want them to knock that dinner for six, right out into the boundaries.
0:02:22 > 0:02:24I hope they do it.
0:02:24 > 0:02:28I've never been here before and it's fantastic,
0:02:28 > 0:02:31such an amazing place to be. What a great way to spend the day.
0:02:31 > 0:02:34It's a beautiful venue, some good chefs in there,
0:02:34 > 0:02:38so we're going to come together as a team and, hopefully, deliver.
0:02:39 > 0:02:43The chefs now have 30 minutes to plan their lunch menu.
0:02:48 > 0:02:53They've been given mackerel, rabbit, apples and pears,
0:02:53 > 0:02:57a range of vegetables and herbs and spices.
0:02:59 > 0:03:03- OK, cool. Starters - what is the option?- We've got nice mackerel.
0:03:03 > 0:03:07- Yeah. What is the garnishes? - These are amazing.
0:03:07 > 0:03:11- I reckon the radishes, yeah.- Peas. Pea shoots.
0:03:12 > 0:03:14I think we've just got to work together,
0:03:14 > 0:03:18that's the idea of the task, so we've decided
0:03:18 > 0:03:21we're going to take it in different teams,
0:03:21 > 0:03:24but we're all going to decide the ingredients that we're using
0:03:24 > 0:03:27and the dishes we're going to do before we do that.
0:03:27 > 0:03:29What about a saddle of rabbit?
0:03:29 > 0:03:33- Taking the rabbit's bone and saddles out, stuffing it?- Leg confit?
0:03:33 > 0:03:34I wouldn't mess about with confits
0:03:34 > 0:03:38to make sure it's cooked in time and you've got to get it over as well.
0:03:38 > 0:03:41Something a bit different, working together as a team.
0:03:41 > 0:03:42It's something we've not done yet,
0:03:42 > 0:03:45so I think it's going to create more pressure,
0:03:45 > 0:03:48create more friction, cos everyone will want to do their own ideas.
0:03:50 > 0:03:53- Calvados and apple sorbet. - Going to do a granita.
0:03:53 > 0:03:56We are five chefs
0:03:56 > 0:03:59and everyone has five directions
0:03:59 > 0:04:02but we need to put our heads together, work on the common goal.
0:04:02 > 0:04:04So, who's going to do what?
0:04:04 > 0:04:06I'm quite happy doing main course with someone.
0:04:06 > 0:04:09Me and Danilo will do the starters, you guys do the mains
0:04:09 > 0:04:14- and then we'll all help...- We'll just laugh at Scott on the desserts.
0:04:15 > 0:04:19Chefs, can you just give us a bit of an insight as to where you're at?
0:04:19 > 0:04:22So, starters we've got Mark and Danilo,
0:04:22 > 0:04:24Gavin and Bobby on the main course,
0:04:24 > 0:04:28I'm going to start the desserts. Starter is...
0:04:28 > 0:04:30- We're going to do a mackerel salad.- Yeah.
0:04:30 > 0:04:34We're going to use a pea puree with basil, which I love it.
0:04:34 > 0:04:38We're going to use some pickled beetroots, broad beans as well.
0:04:38 > 0:04:39Tell me about your main course.
0:04:39 > 0:04:42We're going to take the rabbit, take the saddle off
0:04:42 > 0:04:45and fill it with a black pudding mousseline.
0:04:45 > 0:04:47The legs we're going to put into a pressure cooker
0:04:47 > 0:04:50and pick it down through some white beans, some butter beans,
0:04:50 > 0:04:53- almost sort of rustic... - MONICA:- Like a ragout?
0:04:53 > 0:04:55- Yeah, like a ragout.- And dessert?
0:04:55 > 0:04:57This building's steeped in English history,
0:04:57 > 0:05:02so apple crumble, for me, is one of the best British desserts there is,
0:05:02 > 0:05:05so I'd feel quite confident serving them that.
0:05:05 > 0:05:08- Apple crumble? - A take on an apple crumble, yeah.
0:05:08 > 0:05:10Listen, I'm hearing your menu,
0:05:10 > 0:05:13but I'm not hearing anything that's shouting, "Wow".
0:05:13 > 0:05:15I'd like you to stretch your imaginations.
0:05:15 > 0:05:18I'd like you to really bounce some ideas off each other
0:05:18 > 0:05:20and come up with a stunning meal,
0:05:20 > 0:05:22maybe something you've not done before.
0:05:26 > 0:05:29With only two hours until the mackerel starter is served,
0:05:29 > 0:05:34Mark and Danilo are contemplating the judges' advice.
0:05:34 > 0:05:39We have to play a little bit with the ingredients,
0:05:39 > 0:05:43so I tell you what, we can do red pasta with the beetroot.
0:05:43 > 0:05:46Do a beetroot tortellini or something?
0:05:46 > 0:05:49Yeah, I don't know if we have to fill the tortellini
0:05:49 > 0:05:52with beetroot as well, but the pasta should be pink.
0:05:53 > 0:05:56Having decided to make pink pasta,
0:05:56 > 0:05:59Danilo gets on with filleting the mackerel,
0:05:59 > 0:06:03while Mark starts prepping the veg.
0:06:03 > 0:06:05I love mackerel. It's one of my favourite things
0:06:05 > 0:06:08and ravioli from an Italian chef as well, you can't go wrong, really.
0:06:11 > 0:06:15- Guys, how are we doing?- Good, Chef, yeah.- Have we developed the menu?
0:06:15 > 0:06:17I heard you mention some pasta earlier.
0:06:17 > 0:06:20Yeah, we're going to do some beetroot ravioli.
0:06:20 > 0:06:24- Classic pasta with the beetroot puree inside?- Um, well...
0:06:24 > 0:06:27You said you wanted to colour a light pink colour pasta, didn't you?
0:06:27 > 0:06:30- Yeah.- Pink?!- Pink, yeah. Like a light, sort of...
0:06:30 > 0:06:33Yeah, but putting the beetroot inside as well,
0:06:33 > 0:06:37- we might need to go with...- Pink?! - No.- No pink then, no pink.- No.
0:06:37 > 0:06:40Listen, it's your call, OK. Don't be swayed by me.
0:06:40 > 0:06:43- All I'm doing is asking questions. - Thank you.- Thank you, Chef.
0:06:46 > 0:06:48Over on the main course,
0:06:48 > 0:06:52Bobby and Gavin are also trying to elevate their rabbit cassoulet.
0:06:54 > 0:06:56Prune puree and morels.
0:06:56 > 0:06:59Are you going to put some of the curry spice in as well?
0:06:59 > 0:07:02- Yeah, yeah, I think I'll do that way the bean stew.- Yeah.
0:07:02 > 0:07:04- Bit of Asian touch.- No worries.
0:07:06 > 0:07:09I'm sort of, hopefully, a traditional English cook.
0:07:09 > 0:07:12Bobby, in the last round, used a lot of his home country flairs
0:07:12 > 0:07:14which was great and he got commended on it,
0:07:14 > 0:07:17so let's put the two together and see what happens.
0:07:17 > 0:07:19He's got ideas for the prune puree,
0:07:19 > 0:07:21giving it a bit of spice, which will be nice,
0:07:21 > 0:07:23so yeah, it should be good.
0:07:26 > 0:07:31With pressure to lift their original ideas to fine dining standard,
0:07:31 > 0:07:35Scott runs his apple crumble dessert idea by the rest of the team.
0:07:35 > 0:07:38We're looking at a caramel panna cotta
0:07:38 > 0:07:40with a calvados and apple granita.
0:07:40 > 0:07:44Going to make an almond tuile and, like, a little vanilla crumble,
0:07:44 > 0:07:46so it's a bit like an apple caramel crumble.
0:07:46 > 0:07:49- Sounds lovely.- Yeah?- That's cool.
0:07:53 > 0:07:56- MONICA:- Scott, how are we doing with the desserts?- Not too bad.
0:07:56 > 0:07:58I'm making my vanilla crumble now.
0:07:58 > 0:08:00I'm going to chop some roasted almonds to go through that
0:08:00 > 0:08:03to give it a bit more of a texture and that's it.
0:08:03 > 0:08:05Where does the panna cotta come into this?
0:08:05 > 0:08:09Panna cotta, I just wanted to modernise it a little bit
0:08:09 > 0:08:12with the caramel, give it a bit of creaminess as well,
0:08:12 > 0:08:14cos I'm not making a custard to go with the crumble,
0:08:14 > 0:08:18so the caramel panna cotta will give it that sort of custardy taste.
0:08:18 > 0:08:21So, even though, visually, it looks nothing like a crumble,
0:08:21 > 0:08:25- it's going to have, on the palate, the crumble flavour.- Exactly.
0:08:25 > 0:08:27If I've got time,
0:08:27 > 0:08:30I might make a bit of apple puree as well, just to dot on the plate.
0:08:34 > 0:08:39Scott is very much working alone - his take on a apple crumble.
0:08:40 > 0:08:43I just hope that Scott has consulted Danilo
0:08:43 > 0:08:46when it comes to the making of panna cottas, cos for me,
0:08:46 > 0:08:49he's the MasterChef of panna cotta so far in the competition.
0:08:54 > 0:08:5830 minutes have gone and all three courses are well under way.
0:08:59 > 0:09:03I need to show one of you where we're going to plate up the food,
0:09:03 > 0:09:05- so whoever can come across now. - I will.- I'll take you over?
0:09:05 > 0:09:08- Please, yeah.- All right.
0:09:08 > 0:09:11The logistics of the dinner today is the journey,
0:09:11 > 0:09:14from the kitchen here all the way over there to the pavilion.
0:09:18 > 0:09:20APPLAUSE
0:09:22 > 0:09:24Into the lift.
0:09:24 > 0:09:26I believe they need to do as much as they possibly can
0:09:26 > 0:09:29in the kitchen over here, get it down to the point of service,
0:09:29 > 0:09:32transport it over and just finish it off over there.
0:09:32 > 0:09:35In here, the food's going to go in here.
0:09:35 > 0:09:39You've got hotboxes here and then they're going to drive you
0:09:39 > 0:09:42down to the other end and I'll show you the kitchen at the other end.
0:09:42 > 0:09:45It's never going to be easy for our chefs.
0:09:45 > 0:09:47A bit quicker, guys.
0:09:47 > 0:09:49They're going to have to really work hard as a team
0:09:49 > 0:09:51to get it from A to B.
0:09:55 > 0:09:56Come on, boys. Keep up.
0:09:57 > 0:10:00Coming through here.
0:10:03 > 0:10:07- And this is the kitchen, OK.- OK.- Oh, cool.- You've got everything here.
0:10:07 > 0:10:10There's ovens there. You might want to think if you need the ovens,
0:10:10 > 0:10:13if you need them on at a certain temperature or something.
0:10:13 > 0:10:17Have a look, see if there's places to put the plates
0:10:17 > 0:10:20but just be aware that if you need to set stuff up here,
0:10:20 > 0:10:22you're going to need a good few minutes
0:10:22 > 0:10:24to get up here, 10 or 15 minutes before.
0:10:24 > 0:10:28All right? You need to get back and help the other guys.
0:10:36 > 0:10:39APPLAUSE
0:10:39 > 0:10:41Back in the main kitchen,
0:10:41 > 0:10:45Scott's asked Gavin for his panna cotta recipe.
0:10:45 > 0:10:49I did 400 for 4, so I'd put 200, 200 -
0:10:49 > 0:10:53- 200 milk, 200 double cream. - And 1.5 leaves?
0:10:53 > 0:10:55Yeah, but Marcus said it was too light,
0:10:55 > 0:10:59it was more like a blancmange, so maybe go 3 leaves on that.
0:11:01 > 0:11:04Obviously, all the elements on my dish, I need to make sure I nail,
0:11:04 > 0:11:08so the panna cotta needs to set, not too hard as well,
0:11:08 > 0:11:10the granita needs to get frozen down.
0:11:10 > 0:11:12The tuile could go completely wrong as well,
0:11:12 > 0:11:15but, yeah, it should be all right, it should be all right.
0:11:20 > 0:11:25Over on mains, Gavin's almost finished prepping the rabbit saddle.
0:11:25 > 0:11:28Just stuffing the rabbit now with the black pudding.
0:11:28 > 0:11:32He's also roasting the bones to make the sauce
0:11:32 > 0:11:34and pressure-cooking the legs
0:11:34 > 0:11:37to shred through the white bean cassoulet.
0:11:37 > 0:11:39The main concern is that the rabbit's roasted right
0:11:39 > 0:11:43and rested well, because if it doesn't rest well,
0:11:43 > 0:11:45it's going to open up and it'll be a nightmare.
0:11:45 > 0:11:47It just won't look pretty on the plate.
0:11:47 > 0:11:51Bobby's made an excellent puree to go with it,
0:11:51 > 0:11:54give it a bit of sweetness, so I think we're looking good.
0:11:55 > 0:11:57I hope.
0:11:57 > 0:12:02- Where's my wingman? Bobby?- Yeah. - We're looking good, yeah?- Yeah.
0:12:02 > 0:12:04If he says, it's got to be right.
0:12:05 > 0:12:07Chefs, you have just one hour left
0:12:07 > 0:12:11before, Mark and Danilo, the starters are ready.
0:12:12 > 0:12:16- Should I be worried that you're still filleting the mackerel?- No!
0:12:16 > 0:12:18Come on, let's go, let's go!
0:12:25 > 0:12:28Lord's Cricket Ground was founded by Thomas Lord,
0:12:28 > 0:12:32a cricketer and businessman, in 1755,
0:12:32 > 0:12:35and is regarded as the home of cricket.
0:12:36 > 0:12:40This site, in London's St John's Wood, is actually its third,
0:12:40 > 0:12:44with a stadium that seats nearly 30,000.
0:12:47 > 0:12:52It's also the home of the MCC, the world's most famous club
0:12:52 > 0:12:55and guardians of the laws of the game.
0:12:56 > 0:13:01Last year, the venue celebrated its 200th anniversary.
0:13:01 > 0:13:04We have fine dining at Lord's every day of the year.
0:13:04 > 0:13:07If you ask any player in the world where the best catering is,
0:13:07 > 0:13:08it's Lord's, number one.
0:13:13 > 0:13:18Well, we are behind schedule, so we need to push it.
0:13:19 > 0:13:22With only 35 minutes till service,
0:13:22 > 0:13:26Danilo's still working on the pickling liquor for the mackerel.
0:13:26 > 0:13:30Then we have to start doing the ravioli
0:13:30 > 0:13:33and then finish all the garnishes.
0:13:33 > 0:13:35And then get over there and plate it.
0:13:39 > 0:13:42- Gav and Bobby, how are we doing? - We're pushing on, Chef.
0:13:42 > 0:13:46- Yeah, we're getting there.- What's the garnish for the rabbit dish?
0:13:46 > 0:13:47We're going to do the butter beans,
0:13:47 > 0:13:51flake the leg through it as well, keep it almost ragout, cassoulet,
0:13:51 > 0:13:53so it's going to be quite rustic,
0:13:53 > 0:13:56finished with a lovely sweet puree, just to sweeten the dish.
0:13:56 > 0:13:59Well, I'd like to see an amazing rabbit dish here.
0:13:59 > 0:14:03I've had many a fantastic rabbit dish on MasterChef.
0:14:03 > 0:14:06- What's going to be outstanding about YOUR dish?- Hopefully, the flavours.
0:14:06 > 0:14:08The flavours are beautiful.
0:14:08 > 0:14:10Hopefully, they're not confusing either.
0:14:10 > 0:14:13- No, well it sounds pretty straightforward.- Yeah.
0:14:13 > 0:14:16- Hopefully, you've not played it TOO safe.- No.- No.
0:14:16 > 0:14:20- No.- No.- We'll wait and see then.
0:14:21 > 0:14:22Thanks.
0:14:24 > 0:14:27But the real pressure is on the starter.
0:14:27 > 0:14:31Danilo's on the pasta, but he still has to fill and shape the tortellini.
0:14:34 > 0:14:37Danilo, we need to start thinking about making a move soon, mate.
0:14:37 > 0:14:42- We've got to allow 25 minutes. - Only?!- About that, yeah.
0:14:42 > 0:14:46- Before we need to walk over. - Are you sure?- Yeah.
0:14:47 > 0:14:50The time is also catching up with Gavin and Bobby.
0:14:50 > 0:14:53The rabbit saddles have come out of the water bath,
0:14:53 > 0:14:55but now need to be pan-fried.
0:14:55 > 0:14:58We need to start thinking about roasting and resting
0:14:58 > 0:15:00and stuff now, otherwise 20 minutes,
0:15:00 > 0:15:02we're going to be in it and we're not going to be ready.
0:15:02 > 0:15:04Time's catching up quick.
0:15:06 > 0:15:09Gavin needs to be very careful of his timing
0:15:09 > 0:15:11when it comes to cooking this meat.
0:15:11 > 0:15:13There is no fat, there is nothing there to protect the meat at all.
0:15:13 > 0:15:16He really has to be very delicate.
0:15:22 > 0:15:24Mark, what are you doing now?
0:15:24 > 0:15:27Just getting everything ready to take over to get started.
0:15:27 > 0:15:30I'm going to get a boiling pan of water on for the ravioli
0:15:30 > 0:15:31and I'll come back and me and Danilo...
0:15:31 > 0:15:34So you're going to set up the kitchen, get it ready
0:15:34 > 0:15:38- and then come back, grab Danilo and off you go?- Yeah.- Cool.- Brilliant.
0:15:48 > 0:15:53Over in the pavilion, the guests have started to arrive.
0:15:54 > 0:15:56I'm very hungry.
0:15:56 > 0:15:58I've had two little bits of toast this morning,
0:15:58 > 0:16:00in expectation of what's to come today.
0:16:00 > 0:16:03Having had lunch up here for about 30-odd years,
0:16:03 > 0:16:05I'm really looking forward to this
0:16:05 > 0:16:09and the boys have got some high standards to actually get up to.
0:16:09 > 0:16:13I think it's an integral part of any cricketer's life, actually.
0:16:13 > 0:16:14When you play a test match,
0:16:14 > 0:16:17it's the only sport, probably, that feeds you so much,
0:16:17 > 0:16:20so I hope it's something a bit different,
0:16:20 > 0:16:23something that you wouldn't normally pick off a menu.
0:16:23 > 0:16:25We're expecting a royal battle, I suppose,
0:16:25 > 0:16:29in the kitchen, that is worthy of an Ashes battle
0:16:29 > 0:16:31and we're really looking forward to it.
0:16:39 > 0:16:42I have time to make enough to do four.
0:16:42 > 0:16:45Danilo has finally started to fill the tortellini,
0:16:45 > 0:16:48while Mark is trying to get the finishing kitchen set up.
0:16:48 > 0:16:51I've done plenty of outside catering before,
0:16:51 > 0:16:55but not in a timeframe and not with Marcus and Monica watching.
0:17:03 > 0:17:08- I might need help closing these.- Do you need a shove with the raviolis?
0:17:08 > 0:17:11Yes, please. If you want to do the filling to all.
0:17:11 > 0:17:13It's here. Be careful, it's runny.
0:17:15 > 0:17:21- And the other one, with the brush, gently on the corner.- OK.
0:17:24 > 0:17:27- But just tiny, tiny bit of water.- Yeah.
0:17:34 > 0:17:37There's a bit too much water on them, guys.
0:17:39 > 0:17:42- It's OK. I can close them. - Yeah?- Yeah, thank you.
0:17:43 > 0:17:46Danilo, would you rather just do it on your own?
0:17:47 > 0:17:51- No, Chef, I can't say that! - You would, wouldn't you?
0:17:51 > 0:17:55It's pasta and I kind of feel more weight on my shoulder
0:17:55 > 0:17:58because it's pasta and I want it to look nice.
0:17:59 > 0:18:01But I appreciate the help.
0:18:03 > 0:18:05- Danilo, how are you doing?- Good.
0:18:05 > 0:18:07- Tortellini are ready.- They're ready? - Yeah.- Brilliant.
0:18:07 > 0:18:11Right, just double-check everything, make sure you've got everything
0:18:11 > 0:18:14before you leave this kitchen cos I'm not running back.
0:18:14 > 0:18:17- Sure.- Get your notes, check your dish.
0:18:21 > 0:18:24CHEERING AND APPLAUSE
0:18:29 > 0:18:31- Ciao, guys.- See you in a bit, guys.
0:18:55 > 0:18:58Right, for starter, we've got a lightly pickled mackerel,
0:18:58 > 0:19:02radish, pea puree, basil and broad beans.
0:19:02 > 0:19:05I quite like mackerel, actually, but I'm more used to having
0:19:05 > 0:19:08a bit of horseradish sauce with it. Very nice.
0:19:08 > 0:19:11OK, guys, there's a dumb waiter lift over there or you can walk it
0:19:11 > 0:19:14- up three flights of stairs.- We'll walk it.- You want to walk it?- Yeah.
0:19:14 > 0:19:17OK, then. You don't want to let it go.
0:19:17 > 0:19:19Interesting to see how it's plated,
0:19:19 > 0:19:21in terms of look and colours,
0:19:21 > 0:19:24cos there's some good ingredients there.
0:19:29 > 0:19:33- Here's to lunch and may it be a good one.- ALL: Cheers.
0:19:35 > 0:19:39Right, chefs, you've got ten minutes left, so you've got time.
0:19:39 > 0:19:41- Get yourselves organised.- Yes, Chef.
0:20:02 > 0:20:06- You've got just over three minutes. - Yep.- Thank you, Chef.- Thank you.
0:20:15 > 0:20:18- How are we going?- Pretty good, Chef. - What else is going on the plate?
0:20:18 > 0:20:22- Pea shoots, borage flowers, some radishes.- OK.
0:20:28 > 0:20:31- Looking good, guys. - Yes, Chef. I'm happy.
0:20:31 > 0:20:33Thank you very much.
0:20:41 > 0:20:44- Glad that's over? - I really enjoyed that, actually.
0:20:45 > 0:20:48- Yes!- Clear down, cos your colleagues are going to be coming over
0:20:48 > 0:20:50- any minute now.- Yes, Chef.
0:20:51 > 0:20:55Not having worked with Danilo before and just cooking dishes like that,
0:20:55 > 0:20:57I think we should both be really proud.
0:20:57 > 0:21:00I think they're going to be happy.
0:21:00 > 0:21:02It's a simple dish, it's an easy dish,
0:21:02 > 0:21:04but it's all about the flavour.
0:21:04 > 0:21:07The flavour was good, the flavours were really good.
0:21:09 > 0:21:13The lightly pickled mackerel is served with beetroot tortellini,
0:21:13 > 0:21:15a pea and basil puree, radish
0:21:15 > 0:21:21and garnished with broad beans, toasted pine nuts and borage flowers.
0:21:21 > 0:21:25- Beautiful.- Yeah, stunning. - Absolutely.
0:21:34 > 0:21:36Mackerel can be very fishy but, actually,
0:21:36 > 0:21:39that lightly pickled has just taken out the fishiness,
0:21:39 > 0:21:41and with the beetroot as well,
0:21:41 > 0:21:44the beetroot really does set the flavour off and I like it.
0:21:44 > 0:21:46I agree with Mike.
0:21:46 > 0:21:50The presentation's fantastic, the balance of the different flavours
0:21:50 > 0:21:54and the colours - really good, so a good start.
0:21:54 > 0:21:58I love this dish. I love mackerel, so it was really spectacular.
0:21:58 > 0:22:01It's all good. It all complements each other,
0:22:01 > 0:22:03really delicate, it's tasty, it's light
0:22:03 > 0:22:07and befitting of a sunny afternoon at Lord's, I think.
0:22:10 > 0:22:13What a great effort. It looks lovely. The garnish is very light.
0:22:13 > 0:22:17I'm really pleased that Mark and Danilo decided
0:22:17 > 0:22:20to put the little tortellinis with the beetroot.
0:22:20 > 0:22:23The pea puree's great. They've done a good job.
0:22:30 > 0:22:34You need to start thinking about heading over in about ten minutes.
0:22:34 > 0:22:37- Everything pretty much has got to be ready.- Yep.
0:22:37 > 0:22:40Despite time running out, Bobby and Gavin have decided to make
0:22:40 > 0:22:44some last-minute additions to their dish.
0:22:44 > 0:22:47I'm just going to make some little parcels with the leftover rabbit leg
0:22:47 > 0:22:50that's got a bit of mustard and olives in it.
0:22:50 > 0:22:53A last finishing touch, really.
0:22:55 > 0:22:58Bobby, have we got any mustard seeds or something
0:22:58 > 0:23:01- we can sprinkle over the top? - There is mustard seeds, yeah.
0:23:01 > 0:23:04We're getting down to the last ten minutes.
0:23:04 > 0:23:06All of a sudden, there's a lot of extra elements
0:23:06 > 0:23:08coming into this rabbit dish.
0:23:08 > 0:23:11Gavin's wanted to cook some of the meat in a pastilla.
0:23:12 > 0:23:15We've got fresh pears that are going into it,
0:23:15 > 0:23:17olives have been included into the leg meat as well,
0:23:17 > 0:23:19which wasn't originally there.
0:23:19 > 0:23:23Maybe it's what's missing to really lift this dish up.
0:23:23 > 0:23:27I hope so, but I also hope there's not a rush of oxygen to the brain.
0:23:29 > 0:23:33- Bobby, Gavin, are we ready? - Yes, Chef.- OK, let's go.- Yeah, wait.
0:23:33 > 0:23:36For main course, we've got stuffed saddle of rabbit,
0:23:36 > 0:23:41a black pudding, prunes, butter beans and morels.
0:23:41 > 0:23:44- I'll get the lift.- Thank you.
0:23:44 > 0:23:49For me, that's a really complicated set of ingredients
0:23:49 > 0:23:52that I would never think of combining.
0:23:52 > 0:23:55Let's go. Straight into the car.
0:23:55 > 0:23:58I'm not sure we've ever served rabbit at Lord's
0:23:58 > 0:24:03in one of our events before, so really looking forward to that.
0:24:03 > 0:24:06I always leave the black pudding when I'm having breakfast,
0:24:06 > 0:24:08so, hopefully, I won't leave it today.
0:24:10 > 0:24:12Morels, butter beans and prunes -
0:24:12 > 0:24:14well, hopefully, I'm not rushing for the toilet.
0:24:14 > 0:24:18- LAUGHTER - You can't say that!
0:24:30 > 0:24:34- What's in the oven? - Filo pastry with some of the leg.
0:24:34 > 0:24:37- We put some chopped olives, capers...- Where's that come from?
0:24:37 > 0:24:39Just a last-minute thing we thought of.
0:24:39 > 0:24:42- It lacked a texture on the plate. - I see some livers as well now.
0:24:42 > 0:24:45Yeah, we've got some kidneys and livers as well,
0:24:45 > 0:24:48- just a bit of offal to use the whole of the rabbit.- And what's this?
0:24:48 > 0:24:49Little bit of pear.
0:24:49 > 0:24:53- All these have just come and I've only been missing ten minutes!- Yeah.
0:24:53 > 0:24:57This is Bobby's world. I'm new to it, so I'm along for the ride.
0:24:57 > 0:24:59In Bobby's world.
0:25:05 > 0:25:08- Are you both happy with how the rabbit looks?- Yes, Chef.
0:25:17 > 0:25:20Right, Chefs, your customers are now waiting.
0:25:33 > 0:25:36Well done, mate. Yeah, it was good. Nice. I like that.
0:25:36 > 0:25:38Prune puree is lovely, mate.
0:25:43 > 0:25:44It was good. I enjoyed it.
0:25:44 > 0:25:48Simple, rustic, but with a slight refinement, which is what we wanted.
0:25:48 > 0:25:51All the chefs is different personalities
0:25:51 > 0:25:54but end of the day, you work as a team.
0:25:54 > 0:25:58It's not about me or Gavin, it's working together.
0:25:59 > 0:26:02The saddle of rabbit is stuffed with black pudding
0:26:02 > 0:26:07and served on a white bean cassoulet with rabbit liver and kidney,
0:26:07 > 0:26:12a filo parcel stuffed with rabbit leg, olives and caper,
0:26:12 > 0:26:16a rabbit sauce and a spiced prune puree.
0:26:16 > 0:26:20It's topped with carrots, morels and fresh pears.
0:26:20 > 0:26:23I think it's the polar opposite of the starter, really,
0:26:23 > 0:26:26which was so neat and vibrant and fresh-looking.
0:26:26 > 0:26:30This, for me, is quite a heavy-looking meal
0:26:30 > 0:26:32and a little bit beige,
0:26:32 > 0:26:35but happy to have that opinion changed by the taste.
0:26:45 > 0:26:47It's almost a bit like a stew.
0:26:47 > 0:26:50There's carrots in there, a bit of kidney, a bit of liver.
0:26:50 > 0:26:53The black pudding goes really nicely with the rabbit.
0:26:53 > 0:26:55I quite enjoyed it.
0:26:55 > 0:26:59I think what this is is like a kind of French rabbit cassoulet,
0:26:59 > 0:27:02definitely, and I think that's what they're trying to achieve,
0:27:02 > 0:27:05so for them to put all these ingredients together
0:27:05 > 0:27:07and achieve that is quite an incredible effort.
0:27:07 > 0:27:11It's very filling but I'm managing to get through it well.
0:27:11 > 0:27:15Bit more green in there, for me, would have been nice,
0:27:15 > 0:27:18but it's certainly an adventure.
0:27:18 > 0:27:22It looks confused, it looks amateur.
0:27:22 > 0:27:25When you add all these other things onto a dish,
0:27:25 > 0:27:27you then need to think about how to put it on the plate.
0:27:27 > 0:27:30There's just too many ideas and it hasn't come together.
0:27:33 > 0:27:37OK, for dessert, we've got caramel panna cotta,
0:27:37 > 0:27:40apple granita, almond tuile,
0:27:40 > 0:27:43vanilla crumble and thyme and compressed apples.
0:27:45 > 0:27:46So, there's a lot going on there.
0:27:48 > 0:27:51I've kept it quite simple. I just hope they all like it.
0:27:51 > 0:27:56This is intriguing cos one thing I do like is a good apple crumble,
0:27:56 > 0:27:58but there's other things that seem to be in this
0:27:58 > 0:28:03and I am very intrigued to find out exactly how it comes out.
0:28:03 > 0:28:05There's so much on the plate,
0:28:05 > 0:28:09such an amazing array of ingredients and flavours,
0:28:09 > 0:28:12that the presentation, I reckon, is going to be impressive.
0:28:20 > 0:28:22That was MY recipe, so it better be good.
0:28:24 > 0:28:30- Scott, are you happy?- I'm fairly happy, Chef, yeah.- Why fairly?- Um...
0:28:30 > 0:28:34- What's not quite right?- Maybe the panna cotta's a little bit set,
0:28:34 > 0:28:36but the proof is in the taste, I guess.
0:28:37 > 0:28:42Did you, by any chance, consult with your Italian colleague?
0:28:42 > 0:28:44I didn't know he'd done a brilliant panna cotta
0:28:44 > 0:28:47in the rounds before, so I was a bit late on that one.
0:28:47 > 0:28:49Well, he IS Italian.
0:28:56 > 0:29:00- Am I ready to go like this? - Yeah, that's ready to go, yeah.- OK.
0:29:09 > 0:29:11It's difficult to come up with recipes for pastry
0:29:11 > 0:29:14off the top of your head, so hopefully, fingers crossed,
0:29:14 > 0:29:16it's all right for them.
0:29:16 > 0:29:21The dessert is a modern take on an apple crumble.
0:29:21 > 0:29:24It's a caramel panna cotta with a vanilla crumble,
0:29:24 > 0:29:29calvados and apple granita, an apple puree,
0:29:29 > 0:29:33thyme-infused compressed apples and an almond tuile.
0:29:34 > 0:29:36Very disappointing.
0:29:36 > 0:29:37LAUGHTER
0:29:37 > 0:29:41I didn't know what to expect, but I didn't expect THAT!
0:29:41 > 0:29:43It might taste very nice though.
0:29:50 > 0:29:52I think it's quite tasty,
0:29:52 > 0:29:54but I didn't like the presentation very much.
0:29:54 > 0:29:57Some of those tastes coming through are quite nice,
0:29:57 > 0:29:59but when you put it all in one mouthful,
0:29:59 > 0:30:00somehow it doesn't quite work for me.
0:30:00 > 0:30:03I thought it was a bit of a letdown, which is a shame
0:30:03 > 0:30:05because I love puddings, I've got a sweet tooth
0:30:05 > 0:30:08and it's the thing I most look forward to in a meal.
0:30:08 > 0:30:11- For me, sadly... - Cheese and biscuits next time.
0:30:11 > 0:30:14..cheese and biscuits, maybe, next time.
0:30:15 > 0:30:18The dessert, for me, on the whole, hasn't worked,
0:30:18 > 0:30:20because the panna cotta is too set.
0:30:20 > 0:30:24It should be just melting ever so gently, but it's not.
0:30:24 > 0:30:27There's too much gelatine in this panna cotta.
0:30:27 > 0:30:31One of the things I wanted to taste from this dish was a crumble
0:30:31 > 0:30:33and I'm really not getting the idea here.
0:30:37 > 0:30:39APPLAUSE
0:30:44 > 0:30:48I have to say, when we looked at the menu, we were all very excited.
0:30:48 > 0:30:50Some of us hadn't had rabbit before
0:30:50 > 0:30:52and we were all very intrigued about the dessert.
0:30:52 > 0:30:55Can I say, when the starter came out,
0:30:55 > 0:30:58we thought, "My goodness, this is very special."
0:30:58 > 0:31:00We loved the main course -
0:31:00 > 0:31:03the black pudding and the rabbit went very nicely together.
0:31:03 > 0:31:05I suppose, at the end of the meal,
0:31:05 > 0:31:07the panna cotta was lovely, the crumble was nice,
0:31:07 > 0:31:11but we just didn't feel that it, sort of, went together.
0:31:11 > 0:31:14Having said that, I had a clean plate,
0:31:14 > 0:31:16so thank you very much indeed.
0:31:16 > 0:31:18- Very fine, thank you. - CHEFS: Thank you.
0:31:18 > 0:31:20APPLAUSE
0:31:28 > 0:31:33End of a long day and, boy, it's been a tough one.
0:31:36 > 0:31:38Today has been a real experience,
0:31:38 > 0:31:42completely out of our comfort zones, logistical nightmare,
0:31:42 > 0:31:46but we managed to pull it off, which I'm really happy with.
0:31:46 > 0:31:50Of course you want them to give you really good feedback on your food.
0:31:50 > 0:31:51I'm glad they liked the panna cotta,
0:31:51 > 0:31:53which is the main element to the dish.
0:31:53 > 0:31:56Tomorrow, back to your own battlefield,
0:31:56 > 0:32:01fighting against each other, but that's the competition.
0:32:01 > 0:32:04- MARCUS:- We've had some fabulous dishes from these chefs.
0:32:04 > 0:32:06We didn't quite get that today.
0:32:06 > 0:32:09I hope we can get it back in the MasterChef kitchen.
0:32:44 > 0:32:46You cooked as a team at Lord's
0:32:46 > 0:32:50but, today, you have to cook as an individual again...
0:32:51 > 0:32:56..to make, for us, one outstanding showstopper of a dish.
0:32:57 > 0:32:59This is for a place in the semifinals
0:32:59 > 0:33:01and we can only take the best chefs through.
0:33:04 > 0:33:0690 minutes. Off you go.
0:33:16 > 0:33:18Scott's an interesting chef
0:33:18 > 0:33:21and throughout his cooking in the competition,
0:33:21 > 0:33:25he's always had a surprise factor which we've both enjoyed.
0:33:25 > 0:33:28I like the different ideas that Scott brings to the kitchen.
0:33:28 > 0:33:30I hope, today, he does that again,
0:33:30 > 0:33:32cos when he does it, he does it so well.
0:33:33 > 0:33:36The competition completely takes over your life.
0:33:36 > 0:33:39I've not seen my daughter for days on end.
0:33:39 > 0:33:42I've not had days off for quite a few weeks now,
0:33:42 > 0:33:45so it's taking its toll on me but, hopefully,
0:33:45 > 0:33:48I've still got a bit of steam left in me to carry on going.
0:33:53 > 0:33:56- How are you doing, Scott? - Very well, thank you.
0:33:56 > 0:34:00- You're now fighting for a place in the semifinals.- I am.
0:34:00 > 0:34:01What does that mean to you?
0:34:01 > 0:34:04It just means that I've got to give it that extra 10%, I guess.
0:34:04 > 0:34:08I really believe in this dish. I just really hope you guys enjoy it.
0:34:08 > 0:34:10What are you cooking for us?
0:34:10 > 0:34:13I'm cooking salt marsh lamb with a Caesar dressing,
0:34:13 > 0:34:16confit new season garlic, sourdough croutons
0:34:16 > 0:34:18and I'm going to salt some fresh anchovies.
0:34:18 > 0:34:22The question is, does a Caesar flavour of the fish
0:34:22 > 0:34:25in the Caesar dressing work with the salt marsh lamb?
0:34:25 > 0:34:28For me, I like that combination and I think it works, so...
0:34:28 > 0:34:33- We'll soon see, won't we?- We'll soon see.- OK.- Thanks, Scott.- Cheers.
0:34:36 > 0:34:39Scott is cooking us salt marsh rack of lamb.
0:34:39 > 0:34:41He wants to do it the classic way -
0:34:41 > 0:34:44render the fat down in the pan and finish the lamb in the oven.
0:34:44 > 0:34:47It's always nice to see a chef
0:34:47 > 0:34:49who still believes in those classical roots
0:34:49 > 0:34:52and cooking of meat the old-fashioned way.
0:34:53 > 0:34:55I just hope it's well-executed
0:34:55 > 0:34:59and it is as good as Scott believes it to be.
0:35:06 > 0:35:09Mark, when he cooks his food, can be very bold,
0:35:09 > 0:35:12and when he gets it right, it's stunning.
0:35:13 > 0:35:15I do like big, bold flavours.
0:35:15 > 0:35:18Maybe it was too much in the last round, with my sauce -
0:35:18 > 0:35:21it was too much for the delicate venison, which I should have known.
0:35:21 > 0:35:23But I'm going to learn from that and, hopefully,
0:35:23 > 0:35:26I'll do a sauce that Marcus will really enjoy.
0:35:30 > 0:35:34- Mark, are you glad to be back in the kitchen?- Yeah, really excited today.
0:35:34 > 0:35:37- Really looking forward to this challenge.- And what's the dish?
0:35:37 > 0:35:38It's braised short rib.
0:35:38 > 0:35:42I'm doing that with salt-baked celeriac, smoked bone marrow
0:35:42 > 0:35:47and a piece of seared fillet with a gentleman's relish.
0:35:47 > 0:35:49Every time I serve it to my friends and family,
0:35:49 > 0:35:53- they always come back for more. - Well, you know what's at risk here.
0:35:53 > 0:35:55It's a place in the semifinal.
0:35:55 > 0:35:58If I can produce the dish that I want to produce, today,
0:35:58 > 0:36:00and make you guys happy, then I'd be over the moon.
0:36:00 > 0:36:02- Thank you.- Thank you.
0:36:05 > 0:36:07Mark is cooking beef two different ways.
0:36:07 > 0:36:09He's using the short rib, which he's braising,
0:36:09 > 0:36:11and then the fillet of beef,
0:36:11 > 0:36:13which he's going to put into a sous vide bag,
0:36:13 > 0:36:16poach in the water bath and finish in the pan.
0:36:16 > 0:36:20Mark is also serving his dish with a gentleman's relish,
0:36:20 > 0:36:24which is prunes with anchovies and a selection of spices.
0:36:24 > 0:36:27This is a very old English style of relish which I've never had,
0:36:27 > 0:36:30so I'm really excited to try this.
0:36:30 > 0:36:33But it cannot have a sauce that overpowers
0:36:33 > 0:36:36all those beautiful flavours that he's putting on the plate.
0:36:36 > 0:36:38I want to taste them all.
0:36:40 > 0:36:42Guys, there's 40 minutes left.
0:36:48 > 0:36:52Danilo is a fabulous chef. He has this amazing ability
0:36:52 > 0:36:56to bring his Italian flavours with a Danilo modern twist.
0:36:57 > 0:36:59And I think he does it very, very well.
0:37:07 > 0:37:10Danilo, what is your showstopper dish for us?
0:37:10 > 0:37:13I'm going to do mackerel again, but I'm going to present it in two ways.
0:37:13 > 0:37:17One is in a balsamic vinegar marinade
0:37:17 > 0:37:19and the other one is just pickled.
0:37:19 > 0:37:22And I'm going to serve it with tortellini,
0:37:22 > 0:37:24filled with tomato and aubergine puree,
0:37:24 > 0:37:27with a fondue made of smoked buffalo mozzarella.
0:37:27 > 0:37:30- Smoked buffalo mozzarella fondue? - Yeah.
0:37:32 > 0:37:34Are you confident in your dish today?
0:37:34 > 0:37:37- I'm never confident about myself. - No, you're not.- Yeah, I know.
0:37:37 > 0:37:41- You have to be.- I know.- You've come so far in the competition, Danilo,
0:37:41 > 0:37:43because you're cooking well.
0:37:43 > 0:37:46I'm happy with what I've done up until now,
0:37:46 > 0:37:49but, you know, it's just me.
0:37:52 > 0:37:55Danilo's doing mackerel two different ways.
0:37:55 > 0:37:58He's also adding smoked mozzarella as a fondue.
0:37:58 > 0:38:00That's really interesting,
0:38:00 > 0:38:03because I'm quite surprised as to how a fondue -
0:38:03 > 0:38:06a warm, melted cheese - is going to sit with this particular dish.
0:38:06 > 0:38:10If you ask my mother about cooking fish with cheese,
0:38:10 > 0:38:13she's is going to tell me that I'm crazy,
0:38:13 > 0:38:17but it's starting to be a bit more common, especially in chefs.
0:38:18 > 0:38:21But you need to get the balance right.
0:38:28 > 0:38:33Bobby's food is so interesting. It's intriguing, it draws my attention
0:38:33 > 0:38:36and when it works well, goodness me, the flavours
0:38:36 > 0:38:39that this chef achieves on a plate of food has been stunning.
0:38:40 > 0:38:43If you want to be in a competition, you have to be competitive.
0:38:43 > 0:38:45You have to show you are better than the best.
0:38:45 > 0:38:48Only the best win.
0:38:50 > 0:38:53Bobby, you've cooked some fabulous food though the competition,
0:38:53 > 0:38:56and you've taken that amazing Indian cuisine
0:38:56 > 0:38:59and dressed it beautifully well on the plate.
0:38:59 > 0:39:01- Are we going to get that again today?- Yes, Chef.
0:39:01 > 0:39:02What are you doing then?
0:39:02 > 0:39:04OK, the title of the dish I want to call it,
0:39:04 > 0:39:08- is English Beef by an Indian Chef. - English Beef by an Indian Chef?
0:39:08 > 0:39:10- Yeah.- Is that what you're calling the dish?
0:39:10 > 0:39:14- It's just an ingredient - the rest is...- Explain it to me.
0:39:14 > 0:39:16There is English beef fillet.
0:39:16 > 0:39:19It's been slowly cooked and then I'll finish it on the pan.
0:39:19 > 0:39:22Then there is a shin of beef that will be rolled in a pancake -
0:39:22 > 0:39:25dosa, we call it. And langoustine.
0:39:25 > 0:39:29- So, this is your take on a surf and turf, almost.- Yes.
0:39:29 > 0:39:32And what have you got here? What is this stock that you have?
0:39:32 > 0:39:35That is a broth, actually, that gives to start up your palate.
0:39:35 > 0:39:39When you drink it, you need to feel that freshness of the flavours.
0:39:39 > 0:39:41- Crack on, Bob.- Thanks, Chef.
0:39:44 > 0:39:47Bobby has the fillet which he's cooking in the water bath.
0:39:47 > 0:39:49He's then going to pan-fry it.
0:39:51 > 0:39:54He's also got some braised beef that he's put into the pressure cooker
0:39:54 > 0:39:56with onions and spices and herbs
0:39:56 > 0:39:59and he's going to be putting that into a semolina pancake.
0:39:59 > 0:40:04Bobby is also making a broth. A lot of spices in there,
0:40:04 > 0:40:08the langoustine shells and pretty much everything else on the table.
0:40:08 > 0:40:11There's so much going in this dish, for me,
0:40:11 > 0:40:13it's another one of those surprises
0:40:13 > 0:40:16where I have to wait and see what the eating is like.
0:40:21 > 0:40:24Gavin has got a huge amount of experience
0:40:24 > 0:40:27and we've seen some fabulous food from him.
0:40:27 > 0:40:29But now and then, he tends to play it very safe,
0:40:29 > 0:40:31almost to just get it through.
0:40:31 > 0:40:34Today, safe is not going to be enough.
0:40:34 > 0:40:35We want to see that fire back in Gavin
0:40:35 > 0:40:38that shows he means business and he's here to win it.
0:40:40 > 0:40:43- What is your dish? - I'm going to use salt marsh lamb
0:40:43 > 0:40:46with some sweetbreads, some lovely confit potatoes.
0:40:46 > 0:40:49I've charred and then braised some gem lettuce.
0:40:49 > 0:40:51It sounds very classical.
0:40:51 > 0:40:54Listening to the other dishes, the guys have been adventurous,
0:40:54 > 0:40:56but I've always said in the competition,
0:40:56 > 0:40:59I want to remember a plate of good food,
0:40:59 > 0:41:03as opposed to a plate of mumbled food that doesn't quite work.
0:41:03 > 0:41:05- Best of luck.- Thank you.- Cheers.
0:41:07 > 0:41:10There's nothing wrong with classical combinations.
0:41:10 > 0:41:12We love fondants, we love baby gem lettuce,
0:41:12 > 0:41:16we love a good lamb sauce, we like lamb and we love sweetbreads.
0:41:16 > 0:41:18But there are so many other good dishes
0:41:18 > 0:41:20in this kitchen at the moment.
0:41:20 > 0:41:23I don't think he's really pushing the boundaries here.
0:41:23 > 0:41:26Everything on this dish has got to be spot-on.
0:41:27 > 0:41:30They know the difference between an over-elaborate plate
0:41:30 > 0:41:34or a plate of good food that's been cooked to a very high standard.
0:41:34 > 0:41:39Sometimes, you can go too far and, if you do go too far,
0:41:39 > 0:41:40you can mess it all up.
0:41:40 > 0:41:43It's knowing when to cut back and put the reins on a little bit.
0:41:47 > 0:41:50- Chefs, you've got five minutes left.- Yes, Chef.
0:41:52 > 0:41:54It's getting a bit tight.
0:41:57 > 0:42:00Some amazing aromas starting to come from this kitchen.
0:42:03 > 0:42:05We are going to be challenged again
0:42:05 > 0:42:08as to who's going to go through to the semifinal round.
0:42:08 > 0:42:10The kitchen is heating up now.
0:42:10 > 0:42:13I can't wait to get eating.
0:42:28 > 0:42:31- Bobby, are you going to start plating soon?- Yes, Chef.- I hope so.
0:42:31 > 0:42:33It's down to a couple of minutes.
0:42:42 > 0:42:44That is it. Time's up.
0:42:51 > 0:42:52I enjoyed that.
0:42:54 > 0:42:59- How did you get on, mate?- I really struggled today. I was flustered.
0:43:02 > 0:43:06First up is Scott, who has made roast rack of lamb
0:43:06 > 0:43:11with breaded sweetbreads, served with a Caesar dressing,
0:43:11 > 0:43:16sourdough, new season garlic, anchovy and a lamb sauce.
0:43:34 > 0:43:38Scott, lamb with garlic...
0:43:39 > 0:43:42..sweetbreads - what could go wrong?
0:43:42 > 0:43:45Oh, I know - let's add a Caesar dressing into it.
0:43:45 > 0:43:47What is a chef thinking?
0:43:48 > 0:43:51But I think you've done yourself a great dish
0:43:51 > 0:43:53because it's so well-balanced.
0:43:53 > 0:43:56It's got the saltiness, the right amount of pickling,
0:43:56 > 0:43:59and then you've got the sweetness of the shallots as well.
0:43:59 > 0:44:03I love the combination of the little salad on the side
0:44:03 > 0:44:05with the sweetbread. It's fresh, it's light,
0:44:05 > 0:44:07the croutons work very well
0:44:07 > 0:44:10and I'm really pleased that you've actually been brave enough
0:44:10 > 0:44:12to cook a rack of lamb the classic way.
0:44:12 > 0:44:16For me, the anchovy lifts this dish and gives it some real bite
0:44:16 > 0:44:21and energy and tang and zestiness. It's a lovely plate of food.
0:44:21 > 0:44:23- Great job. Well done, Scott. - Thank you.
0:44:27 > 0:44:29Yeah, feeling good after that.
0:44:29 > 0:44:33It's always nice when the judges like your food or like your dish,
0:44:33 > 0:44:36so that's exactly how I wanted it to go.
0:44:37 > 0:44:41- Well done, mate.- Well done, Scott.
0:44:47 > 0:44:51Mark's showstopper is braised short rib of beef
0:44:51 > 0:44:55and seared fillet of beef with a smoked bone marrow,
0:44:55 > 0:44:59served with salt-baked celeriac, celeriac puree
0:44:59 > 0:45:04and buttered turnip tops, crispy shallots and a gentleman's relish.
0:45:15 > 0:45:21Mark, the celeriac puree is so, so smooth, it's incredible.
0:45:21 > 0:45:25It is velvety, it is creamy and ever so light.
0:45:25 > 0:45:30The cooking of the short rib is just falling apart, it's lovely.
0:45:30 > 0:45:34Now, the issue I have with this plate of food
0:45:34 > 0:45:38is it lacks in seasoning to the point it's almost bland for me.
0:45:38 > 0:45:42The gentleman's relish is really lovely
0:45:42 > 0:45:45and I'm quite upset there's not more of it on the plate.
0:45:45 > 0:45:50- This is the flavour that is missing. - I thought it was quite strong,
0:45:50 > 0:45:53so I thought it would be a good balance in smaller dots.
0:45:53 > 0:45:55- But there's a dot on here, Mark. - Sure.
0:45:55 > 0:46:01This is the wow factor that is not evident in your dish.
0:46:02 > 0:46:05Monica's summed this dish up 100% correct.
0:46:05 > 0:46:07It lacks flavour, it lacks seasoning.
0:46:07 > 0:46:09But there are good points.
0:46:09 > 0:46:12The celeriac is smooth, the beef is beautifully cooked,
0:46:12 > 0:46:15the bone marrow is fantastically presented
0:46:15 > 0:46:17but, at this stage of the competition,
0:46:17 > 0:46:18we are looking for the chef
0:46:18 > 0:46:21who understands all aspects of the plate of food
0:46:21 > 0:46:25and maximises in every area, but brings the dish together as one,
0:46:25 > 0:46:29and I think you've slightly missed on a few little points here.
0:46:29 > 0:46:32I was quite flustered today. It wasn't one of my best days.
0:46:32 > 0:46:35And that's a fair point and you've owned up to that.
0:46:35 > 0:46:39But the question is going to be, is it good enough?
0:46:44 > 0:46:46Really gutted, really gutted.
0:46:46 > 0:46:48I knew I didn't have a good day today.
0:46:48 > 0:46:50I knew it as soon as I'd finished plating.
0:46:54 > 0:46:58Bobby's made English Beef by an Indian Chef -
0:46:58 > 0:47:01a filet of beef on a mushroom chutney,
0:47:01 > 0:47:03topped with a spiced langoustine.
0:47:05 > 0:47:10It's served with a beef shin wrapped in a dosa on a lentil puree
0:47:10 > 0:47:12and spiced bone marrow sauce.
0:47:13 > 0:47:18His lentil water broth has been served as a palate cleanser.
0:47:34 > 0:47:37Starting with the little broth, the tea.
0:47:37 > 0:47:41That, for me, did not bring anything to the table at all to this dish.
0:47:41 > 0:47:44It just tastes like a chicken stock.
0:47:44 > 0:47:47The beef is beautifully cooked and presented very, very well.
0:47:47 > 0:47:50I like the lentil puree as well,
0:47:50 > 0:47:57but I just found that your sauce is so hot and powerful,
0:47:57 > 0:48:00it sort of ruins the beef a little bit
0:48:00 > 0:48:04and the langoustine and the mushrooms. It's not your best dish.
0:48:05 > 0:48:07I love the way the beef has been cooked.
0:48:07 > 0:48:10However, your pancake is undercooked,
0:48:10 > 0:48:12almost on the point where it's doughy.
0:48:12 > 0:48:15The meat that's wrapped in it is bland.
0:48:15 > 0:48:19The mushroom is bland but you have that sauce which I love,
0:48:19 > 0:48:21but it takes over everything.
0:48:21 > 0:48:25Do I enjoy the plate as a whole? No, I don't.
0:48:25 > 0:48:29The first time where I say I don't, and it really disappoints me
0:48:29 > 0:48:32because I've had such amazing plates of food from you.
0:48:34 > 0:48:36Thanks, Chef.
0:48:38 > 0:48:43It's not a great feeling. I could have done much better.
0:48:43 > 0:48:46End of the day, it's their call. It's up to them.
0:48:49 > 0:48:54Gavin's dish is loin of lamb, charred gem lettuce,
0:48:54 > 0:49:00breaded sweetbreads, onion puree, potato fondants and pistachios.
0:49:02 > 0:49:04It's served with a lamb sauce.
0:49:19 > 0:49:21Gavin, you've cooked the lamb wonderfully.
0:49:21 > 0:49:26The fondants are just melted, they've been cooked perfectly.
0:49:26 > 0:49:31The sweetbread - it looks like there is a lot of breadcrumbs on there,
0:49:31 > 0:49:33but it's actually still quite moist.
0:49:33 > 0:49:36The whole dish has come together the way it should,
0:49:36 > 0:49:41but there's nothing here that's screaming out, "Wow, showstopper".
0:49:41 > 0:49:46I just find now, at this level, you've got to come here
0:49:46 > 0:49:49and knock us out with a dish that we're not expecting.
0:49:51 > 0:49:54Yes, the lamb is beautifully cooked, so are the sweetbreads,
0:49:54 > 0:49:56but the sauce, for me, lacks lamb fat,
0:49:56 > 0:49:59and I think the dish lacks the flavour of lamb
0:49:59 > 0:50:03and I just find it just a little bit below par, below YOUR par,
0:50:03 > 0:50:05and I'm a bit confused because you're cooking
0:50:05 > 0:50:10for a place in the semifinal yet, I think, deep down inside you,
0:50:10 > 0:50:14- you know that you can do better than this.- Yeah, sure.
0:50:17 > 0:50:22Marcus saying it was average dish, I think it was a bit tough to take.
0:50:25 > 0:50:29Maybe as an old boy, I haven't got enough new tricks, so I don't know.
0:50:33 > 0:50:36Finally, Danilo has made pickled mackerel
0:50:36 > 0:50:40and a balsamic-marinated and pan-fried mackerel,
0:50:40 > 0:50:44served with aubergine and tomato tortellini, basil pesto
0:50:44 > 0:50:47and a smoked buffalo mozzarella fondue.
0:51:04 > 0:51:08Danilo, very interesting plate of food.
0:51:08 > 0:51:13A very unusual thing to put the cheese with this dish.
0:51:13 > 0:51:17The cheese sauce, nevertheless, is an absolute delight.
0:51:17 > 0:51:19It's a delicious flavour
0:51:19 > 0:51:22and lovely hint of the smokiness coming through
0:51:22 > 0:51:25and does work very, very well with this dish.
0:51:25 > 0:51:29If anything, I thought you'd been not so generous with the sauce.
0:51:29 > 0:51:31You almost need to pour all of this into here
0:51:31 > 0:51:34and sort of just lap the whole thing up.
0:51:34 > 0:51:36I was a bit scared
0:51:36 > 0:51:41because I was just trying to be careful with the amount.
0:51:41 > 0:51:42This is very clever.
0:51:42 > 0:51:47I like that you push the boundaries with your Italian cooking, Danilo.
0:51:47 > 0:51:51It's not just a bowl of pasta, it is not your typical mackerel dish,
0:51:51 > 0:51:54and you've taken it to another level
0:51:54 > 0:51:56and I really enjoy the way that your cooking is going.
0:51:56 > 0:51:59- Thank you very much.- Thank you.
0:52:02 > 0:52:04I'm quite happy with what I've done.
0:52:04 > 0:52:06I can tell you, I'm more relaxed now.
0:52:06 > 0:52:09It's not going to last long, but I'm relaxed.
0:52:11 > 0:52:17Chefs, a very interesting day, so thank you for that.
0:52:17 > 0:52:19We know it's not easy.
0:52:19 > 0:52:22It's going to make for a difficult judging, for sure,
0:52:22 > 0:52:27because we will only take the best chefs through.
0:52:27 > 0:52:30Go and have a well-deserved break. We'll see you back here in a while.
0:52:42 > 0:52:46That was one tough showstopper round for our chefs.
0:52:46 > 0:52:49Some highs and some lows here today.
0:52:49 > 0:52:53They want this, there's no doubt about it. They do want this.
0:52:55 > 0:52:56Great cooking from Scott today.
0:52:56 > 0:53:00The salt marsh lamb, the sweetbread, the sauce -
0:53:00 > 0:53:01it all worked beautifully well,
0:53:01 > 0:53:04and I thought it was incredibly clever to bring the Caesar dressing,
0:53:04 > 0:53:06the fresh anchovies to the dish.
0:53:06 > 0:53:11He cooked us a wonderful lamb dish and added Scott twist into it.
0:53:11 > 0:53:13This is what we want to see from our chefs.
0:53:13 > 0:53:18Danilo put his own twist into a classic Italian ingredient
0:53:18 > 0:53:23and that was to add a smoked mozzarella sauce to his dish today.
0:53:23 > 0:53:27- I thought it was a risk that he took, but it worked.- Good dish.
0:53:27 > 0:53:31Mark cooked us the beef dish - the short rib,
0:53:31 > 0:53:33which was cooked down, it was falling apart.
0:53:33 > 0:53:38He had gone through the whole effort of making this gentleman's relish
0:53:38 > 0:53:41and it would have really lifted this plate of food.
0:53:41 > 0:53:45Why didn't Mark have the confidence to put more on the plate?
0:53:45 > 0:53:49He was just a bit unsure of how far he should push himself.
0:53:49 > 0:53:52He really needs to get that bit of his cookery together.
0:53:52 > 0:53:53I'd love to be a semifinalist.
0:53:53 > 0:53:56It's all I've been thinking about and working for,
0:53:56 > 0:54:00but I wouldn't be surprised if I got knocked out of that, so...
0:54:01 > 0:54:05Gavin is clearly a competent chef. We can see that.
0:54:05 > 0:54:09But the question is, is lamb, fondant potato
0:54:09 > 0:54:11and braised gem lettuce enough?
0:54:11 > 0:54:15The dish did taste good, but did it have the wow factor? No.
0:54:16 > 0:54:20I think, on the whole, I cook well and I've stuck to my guns,
0:54:20 > 0:54:22but if I'm lucky enough to stay in the competition,
0:54:22 > 0:54:24I'm going to have to look at what I do
0:54:24 > 0:54:26for the next couple of dishes, so...
0:54:27 > 0:54:31Bobby's beef dish - I found the pancake wasn't cooked properly,
0:54:31 > 0:54:33it was almost doughy.
0:54:33 > 0:54:36The beef was cooked very well but once the sauce was added,
0:54:36 > 0:54:40you couldn't taste it, and that was such a shame.
0:54:40 > 0:54:43I pushed myself but it's their call.
0:54:43 > 0:54:45They need to feel the guy has potential,
0:54:45 > 0:54:49so I don't want to think anything negative, think positive.
0:54:51 > 0:54:52We need to make a decision
0:54:52 > 0:54:56as to who we're going to take through to the semifinals.
0:54:57 > 0:55:01We know how tough the competition is going to get.
0:55:13 > 0:55:15Chefs, we've seen you cook as a team.
0:55:15 > 0:55:18Today you cooked as individuals.
0:55:18 > 0:55:22But we can only take the best chefs through to the next round.
0:55:24 > 0:55:27Two of you are going to be leaving the competition today.
0:55:33 > 0:55:35Our first semifinalist is...
0:55:38 > 0:55:42- ..Scott.- Thank you. Thank you very much.
0:55:44 > 0:55:47Our second semifinalist is...
0:55:52 > 0:55:56- ..Danilo.- Thank you. Thank you very much.
0:55:57 > 0:56:00And that just leaves one more place.
0:56:03 > 0:56:08Our last semifinalist is...
0:56:14 > 0:56:16..Mark.
0:56:20 > 0:56:23Bobby, Gavin, thank you so much.
0:56:23 > 0:56:25Well done.
0:56:25 > 0:56:27Well done.
0:56:33 > 0:56:35Bit gutted, but I've enjoyed it.
0:56:35 > 0:56:38I'd never have said I'd have come this far.
0:56:38 > 0:56:41Down to the last ten's not bad at all, is it? Can't knock it.
0:56:43 > 0:56:47Leaving the competition as a loser is a bit heart-breaking.
0:56:47 > 0:56:49I know my potential.
0:56:49 > 0:56:53Now I can build up on it, go for it and try different things.
0:56:56 > 0:57:00Congratulations, guys. You are now semifinalists.
0:57:03 > 0:57:07I'm lost for words, lost for words. I really didn't expect that.
0:57:07 > 0:57:10As soon as I heard that two were out, I was sure I was gone today.
0:57:12 > 0:57:15I thought to myself at the beginning of the competition,
0:57:15 > 0:57:18"You'll be lucky if you get to critics round."
0:57:18 > 0:57:22And now we are in the semifinals so...bravo, Danilo.
0:57:24 > 0:57:28Over the moon with that. I've had a really good day today, I suppose.
0:57:28 > 0:57:31I'm definitely going to go home and have a G & T tonight,
0:57:31 > 0:57:33a well-deserved one, I think.
0:57:34 > 0:57:36So, yeah, it's been a good day.
0:57:41 > 0:57:45Next week, the semifinals begin...
0:57:47 > 0:57:50..and the chefs are pushed to their limits
0:57:50 > 0:57:53in some of the best restaurants in the country.
0:57:53 > 0:57:56This is where it really hits. You need to knuckle down, yeah?
0:57:59 > 0:58:02A good, solid start. I'm impressed.