0:00:02 > 0:00:06The hunt for the next Professional MasterChef Champion is back on.
0:00:08 > 0:00:13And these six chefs all believe they have what it takes to win the title.
0:00:15 > 0:00:19Tonight they face two challenges set by judge Gregg Wallace
0:00:19 > 0:00:22and two of Britain's best chefs,
0:00:22 > 0:00:27Monica Galetti and Michelin-starred Marcus Wareing.
0:00:30 > 0:00:34I think my mum always said, even before I knew what a chef did,
0:00:34 > 0:00:35I wanted to be one.
0:00:37 > 0:00:40I'm confident in my cooking, in my ability
0:00:40 > 0:00:42and I believe I have enough to go far.
0:00:44 > 0:00:48I'm expecting all these chefs to come in here to put up a good fight.
0:00:48 > 0:00:51They're here because they want this title.
0:00:52 > 0:00:56I'm really excited. I'm looking forward to this amazing journey.
0:01:04 > 0:01:06First test is a skills test.
0:01:06 > 0:01:08Marcus, what are you going to get them to do?
0:01:08 > 0:01:11I'm going to ask the chefs to make an omelette Arnold Bennett.
0:01:11 > 0:01:14- I think this is going to be a tough one.- Yep.
0:01:14 > 0:01:17- Ooh!- An omelette Arnold Bennett is a haddock omelette
0:01:17 > 0:01:20with hollandaise sauce and Gruyere cheese.
0:01:20 > 0:01:22And this was a dish that was invented at the Savoy
0:01:22 > 0:01:24in the early 1900s.
0:01:24 > 0:01:27Arnold Bennett was a novelist who was a guest at the Savoy Hotel.
0:01:27 > 0:01:31He just used to call to the kitchen and ask for a flat omelette
0:01:31 > 0:01:34with some haddock and a glazed cheese top.
0:01:34 > 0:01:35Do you want to show me?
0:01:35 > 0:01:38First thing, I'm just going to poach the haddock in milk.
0:01:38 > 0:01:40No seasoning. Just milk.
0:01:41 > 0:01:43Just put a little cartouche on top.
0:01:43 > 0:01:46That's just so that any steam coming off the milk
0:01:46 > 0:01:48can then just cook the little bit of fish that's on the top.
0:01:50 > 0:01:53All we need for the hollandaise sauce is just the egg yolks.
0:01:59 > 0:02:01Just going to bring them together.
0:02:01 > 0:02:04Not going to put any seasoning in here at the moment.
0:02:04 > 0:02:07Slightly whip them up, get them a little bit aerated.
0:02:07 > 0:02:09Got our pan of water. This is our bain-marie.
0:02:09 > 0:02:11This is what we're going to cut it on.
0:02:17 > 0:02:20See how they change colour. Very pale. Aerated.
0:02:20 > 0:02:22Take your clarified butter
0:02:22 > 0:02:24and, as you start to add the clarified butter,
0:02:24 > 0:02:27it starts to emulsify and come together as one.
0:02:27 > 0:02:30There's nothing here, so far, that the chefs shouldn't know.
0:02:30 > 0:02:34- It's hollandaise and poaching a bit of smoked fish.- That's right.
0:02:34 > 0:02:37They're all skills that our chefs should have.
0:02:37 > 0:02:40I'm also going to add in the hollandaise reduction,
0:02:40 > 0:02:44which is white wine vinegar, black peppercorns, and dried bay leaves.
0:02:44 > 0:02:46Otherwise, it would just be too rich.
0:02:50 > 0:02:53- That's the consistency I'm looking for.- Not unlike a good custard.
0:02:53 > 0:02:56That's it. That's what it looks like. Just check our fish.
0:02:56 > 0:02:58Just touch the fish and, naturally, it just breaks off
0:02:58 > 0:03:00into its natural flakes.
0:03:01 > 0:03:04I've left it on the skin to hold it together
0:03:04 > 0:03:07and then just take a fork and just break the flakes away.
0:03:07 > 0:03:09You'll know whether the fish is cooked
0:03:09 > 0:03:11because it will just come away from the skin.
0:03:11 > 0:03:14OK. Now, I'm just going to whisk up a little bit of cream
0:03:14 > 0:03:16which is going to be added to the hollandaise
0:03:16 > 0:03:18before it goes on the omelette.
0:03:18 > 0:03:20It will help it glaze under the salamander.
0:03:20 > 0:03:24Just fold that through and a little squeeze of lemon.
0:03:28 > 0:03:30Now we're going to go to make our omelette.
0:03:30 > 0:03:32Any idea how many Arnold Bennetts
0:03:32 > 0:03:34you may have made in your time, Marcus?
0:03:34 > 0:03:37No, I don't. I mean, when I was at the Savoy, when I was 17,
0:03:37 > 0:03:41I worked on what they called the potage section,
0:03:41 > 0:03:43which is the soups, omelettes, all the egg dishes.
0:03:43 > 0:03:47So I've made a good few, hundreds, if not thousands, of these.
0:03:51 > 0:03:52Just keep moving the egg.
0:04:01 > 0:04:04So, I'm now just flaking the haddock onto it.
0:04:05 > 0:04:07Just gently fold that in.
0:04:11 > 0:04:12- Gruyere cheese.- Mmm.
0:04:14 > 0:04:16Classically, Parmesan.
0:04:17 > 0:04:21I find Parmesan just a little bit strong, for me, personally.
0:04:24 > 0:04:25- Hollandaise.- Mmm.
0:04:27 > 0:04:30It's a very rich dish, isn't it?
0:04:30 > 0:04:32Oh, yeah. It is that. Beautiful, huh?
0:04:33 > 0:04:34Over to the grill.
0:04:38 > 0:04:39This cooks very quickly.
0:04:44 > 0:04:45There we go.
0:04:48 > 0:04:50- Wow!- Omelette Arnold Bennett.
0:04:50 > 0:04:53I tell you what, it looks deceptively simple but it's not.
0:04:53 > 0:04:55And its flavours and textures are complex.
0:04:55 > 0:04:58Three key skills is poaching the fish, making the hollandaise,
0:04:58 > 0:05:00and a good omelette glazed under the grill.
0:05:00 > 0:05:03- Let's see what they can do. - Yep. Let's get them in.
0:05:08 > 0:05:13First up is cafe owner Lucie who started out working for her parents.
0:05:14 > 0:05:18Most recently, when they had their pub, I was the head chef there.
0:05:18 > 0:05:21It was the closest we've ever worked together as a family.
0:05:21 > 0:05:23Me and my mum worked really well together
0:05:23 > 0:05:27and my dad was just not allowed in the kitchen.
0:05:27 > 0:05:28Basically!
0:05:29 > 0:05:33I would like to use elements of my everyday cooking in the competition.
0:05:33 > 0:05:36However, I will have to be refining them
0:05:36 > 0:05:40to produce the quality of food that the judges will be looking for.
0:05:42 > 0:05:46Hello, Lucie. Welcome to MasterChef. This is a skills test.
0:05:46 > 0:05:50I would like you to make us an omelette Arnold Bennett.
0:05:50 > 0:05:51OK.
0:05:53 > 0:05:56- Do you know what that is? - Um, not exactly. No.
0:05:56 > 0:06:00- You have made an omelette before? - Yes. So, it's omelette. - Hollandaise, you can do?
0:06:00 > 0:06:03- Can do omelette, can do hollandaise, smoked haddock.- Yeah.
0:06:03 > 0:06:06- In the omelette. Hollandaise. - Brilliant.- I think.
0:06:06 > 0:06:08Yes. Chef's head on, then you'll be fine.
0:06:08 > 0:06:10There are a lot of people in here, but it's fine.
0:06:10 > 0:06:13- I'm going to give you 20 minutes for this test.- OK.
0:06:26 > 0:06:29- Lucie?- Yes. Marcus.- Are you OK?- Yes.
0:06:29 > 0:06:31I'm classically trained
0:06:31 > 0:06:33and I've worked in lots of different restaurants,
0:06:33 > 0:06:35hotels, catering companies,
0:06:35 > 0:06:39- and I used to be a private chef. That is what I mainly do.- OK.
0:06:39 > 0:06:41And none of your private clients ever said,
0:06:41 > 0:06:44"You know, I really fancy an omelette Arnold Bennett"?
0:06:44 > 0:06:45Um, no, they didn't.
0:06:47 > 0:06:49I've made lots of omelettes in my time, though. So...
0:06:49 > 0:06:52Hopefully, it will work out.
0:07:03 > 0:07:08- Lucie, you've had five minutes. - Thank you.- 15 minutes to go.
0:07:13 > 0:07:17I'm wondering whether I need to poach the haddock.
0:07:17 > 0:07:22- It says milk.- If you don't, what else will you do with it?- Um...
0:07:22 > 0:07:24I think, maybe, I'm going to do that then.
0:07:39 > 0:07:41- Ten minutes left.- OK.
0:08:02 > 0:08:04Lucie, you have five minutes left.
0:08:18 > 0:08:22- Are you done?- Yes, I'm done.- With a couple of minutes spare.- Yeah.
0:08:22 > 0:08:24Well done.
0:08:26 > 0:08:31- How do you think that went, Lucie? - Erm, not bad.
0:08:31 > 0:08:33How does Marcus think it went?
0:08:33 > 0:08:36- Not good.- Not good? OK.
0:08:36 > 0:08:39- Because it's not an omelette Arnold Bennett.- OK.
0:08:39 > 0:08:41That's a frittata.
0:08:41 > 0:08:44- So you've cooked it under the grill rather than fully in the pan.- Yep.
0:08:44 > 0:08:47You've attempted a hollandaise.
0:08:47 > 0:08:49It's one of the quickest that I've seen made up,
0:08:49 > 0:08:53but this is basically the butter folded into the yolks.
0:08:53 > 0:08:54It will be quite heavy.
0:09:02 > 0:09:06The fish and the cheese is a nice flavour together. That's right.
0:09:06 > 0:09:07What I find hard to forgive
0:09:07 > 0:09:11is that the hollandaise isn't hollandaise, it's just butter.
0:09:11 > 0:09:14- You may have to prove a point in the next round.- Yeah.- I agree.
0:09:14 > 0:09:16- I think, Lucie, you need to get your chef's head on.- Yep.
0:09:16 > 0:09:19Because with the classical training that you've had,
0:09:19 > 0:09:21- you know how to do this.- Yep.
0:09:21 > 0:09:25- Lucie, thank you very much. Off you go.- Thank you.- Thank you.
0:09:29 > 0:09:32That was pretty rough, actually.
0:09:32 > 0:09:36It was not something that I wasn't familiar with,
0:09:36 > 0:09:39it was just I think the nerves and the pressure got to me a little bit.
0:09:44 > 0:09:48Next is 23-year-old Alex,
0:09:48 > 0:09:53who is a chef de partie in a high-end garden centre restaurant.
0:09:53 > 0:09:56We do seasonal food based on Italian cooking here.
0:09:56 > 0:10:00We seek out the best ingredients that we can possibly find.
0:10:00 > 0:10:03A lot of the stuff that needs to be really fresh, we grow here
0:10:03 > 0:10:07so we can actually use them fresh from the garden to the plate.
0:10:07 > 0:10:09I think professional cheffing is a bit of a lifestyle.
0:10:09 > 0:10:13You have to love it because of the effort and hours that you put in.
0:10:13 > 0:10:16It's one of those careers that you have to really, really live.
0:10:19 > 0:10:23OK, Alex, I would like you to make us an omelette Arnold Bennett.
0:10:25 > 0:10:27- OK.- Do you know what that is?
0:10:27 > 0:10:29I'm not classically trained,
0:10:29 > 0:10:32but a smoked haddock omelette with a bit of cheese?
0:10:32 > 0:10:33Close.
0:10:33 > 0:10:36It's a flat omelette with smoked haddock going through it
0:10:36 > 0:10:39- and served with glazed hollandaise sauce.- OK.- Off you go.
0:10:54 > 0:10:56No classical training?
0:10:56 > 0:10:59No, I was in the Army and I trained there for 12 weeks
0:10:59 > 0:11:01and then everything else was on the job.
0:11:07 > 0:11:10When was the last time you made a hollandaise, Alex?
0:11:10 > 0:11:13- I made one for breakfast a few weeks ago.- Oh, good.
0:11:16 > 0:11:20You've had five minutes, chef, you've got 15 to go.
0:11:22 > 0:11:23Split.
0:11:25 > 0:11:26Why do you think that's split, Alex?
0:11:26 > 0:11:28My eggs weren't cooked enough, maybe?
0:11:28 > 0:11:31- Too quick with the butter, maybe? - Maybe.
0:11:31 > 0:11:35- I'll try again, go a bit slower. - You've got 14 minutes left.
0:11:37 > 0:11:40You've only got a little bit of butter left in your pan.
0:11:40 > 0:11:41What are you going to do?
0:11:41 > 0:11:43Try and get some more of the split hollandaise back in
0:11:43 > 0:11:46- once the emulsification has started. - OK.
0:11:46 > 0:11:49- Thinking on your feet, chef? - Trying to do what's asked.
0:11:51 > 0:11:56- Have you made many omelettes in your time?- No.
0:12:20 > 0:12:24Four minutes left. Enough time, but just.
0:12:32 > 0:12:35Go on, son!
0:12:37 > 0:12:39Bring it over here, Alex.
0:12:39 > 0:12:40There you go, sir.
0:12:47 > 0:12:49- You done?- Yep.
0:12:50 > 0:12:53- You happy?- I think so.
0:12:53 > 0:12:55You're still not sure
0:12:55 > 0:12:58whether you've delivered an omelette Arnold Bennett, are you?
0:12:58 > 0:12:59No.
0:12:59 > 0:13:01Well, I can tell you that you have.
0:13:02 > 0:13:06I think that's a very, very good job. Well done.
0:13:07 > 0:13:10I think it's an amazing first attempt for someone
0:13:10 > 0:13:14who didn't have a clue what it was and that's what we want to see.
0:13:14 > 0:13:17Ooh, nice! Really nice texture!
0:13:25 > 0:13:28You have got smoky fish, you've got that tang of cheese
0:13:28 > 0:13:32and you've got the acidity and slight sweetness of the hollandaise.
0:13:32 > 0:13:34That's very good.
0:13:34 > 0:13:38- You should be smiling. We're smiling, Alex.- Good job, well done.
0:13:38 > 0:13:40- Off you go.- Thank you.- Thanks, Alex.
0:13:43 > 0:13:47Nerves of steel, the boy, he's got nerves of steel.
0:13:47 > 0:13:48Great start.
0:13:48 > 0:13:50After that, I'm feeling a bit confident,
0:13:50 > 0:13:52but I don't want to be overly confident.
0:13:52 > 0:13:56I want to still have a few more... What do they call them?
0:13:56 > 0:13:58Healthy nerves.
0:14:03 > 0:14:07The last chef to take on Marcus's skills test is sous-chef Tim,
0:14:07 > 0:14:11who works in a seafood restaurant.
0:14:11 > 0:14:12Since I was eight years old,
0:14:12 > 0:14:14I knew for a fact that I wanted to be a chef.
0:14:14 > 0:14:17Growing up in the Philippines, I saw my mum
0:14:17 > 0:14:19and my aunties running their catering business
0:14:19 > 0:14:23and basically from that, I got engaged in the kitchen,
0:14:23 > 0:14:25helped them out and everything so it's just become
0:14:25 > 0:14:28a fascination for me and become my career right now.
0:14:28 > 0:14:32I'm a guy with loads of ambition and I want to prove something
0:14:32 > 0:14:35not for everybody else, I want to prove something for myself.
0:14:36 > 0:14:39It's the biggest thing I've ever done in my career.
0:14:39 > 0:14:41I hope I'm ready for it.
0:14:42 > 0:14:46- OK.- OK, Tim, I would like you to make us an omelette Arnold Bennett.
0:14:47 > 0:14:49OK.
0:14:50 > 0:14:52Do you know what that is?
0:14:52 > 0:14:56Erm, basically it's poached with smoked haddock and everything,
0:14:56 > 0:14:59then put some cheese and stuff.
0:14:59 > 0:15:01I think I can do it.
0:15:01 > 0:15:03I'd also like you to make a hollandaise sauce
0:15:03 > 0:15:07- which you've got to glaze the omelette with.- Cool.
0:15:07 > 0:15:09Try and focus on what you're doing.
0:15:09 > 0:15:13- You know what the elements of the dish are.- You've got 20 minutes.
0:15:13 > 0:15:14Off you go.
0:15:27 > 0:15:28Oops!
0:15:31 > 0:15:32It's the nerves, chef.
0:15:35 > 0:15:38Ooh! Slow down a bit!
0:16:08 > 0:16:12Tim, are you classically trained? Yes, Chef. You are?
0:16:12 > 0:16:15I've done culinary school back in the Philippines.
0:16:37 > 0:16:39You've got five minutes left, still.
0:17:01 > 0:17:02Oh, hollandaise!
0:17:07 > 0:17:10I think I've just done a stupid mistake.
0:17:20 > 0:17:23- I'm not happy with it.- You're not?
0:17:23 > 0:17:25It's just really nerves kick in to me.
0:17:25 > 0:17:28Literally, I just forget the basics.
0:17:34 > 0:17:36HE COUGHS
0:17:43 > 0:17:46The inside of the omelette's still runny,
0:17:46 > 0:17:49but that could possibly be because there's a kilo of butter in it.
0:17:50 > 0:17:53- It's a bit of a disaster, really. - I agree, chef.
0:17:53 > 0:17:56- Totally agree. - You were just rushing too much, Tim.
0:18:00 > 0:18:02Tim, thank you. Off you go.
0:18:11 > 0:18:14What was he thinking? Well, he wasn't thinking, was he?
0:18:14 > 0:18:16Look at this swamp thing!
0:18:18 > 0:18:23I just feel emotional. I'm angry, I'm speechless towards it.
0:18:24 > 0:18:27This was a really, really silly mistake, what I've done.
0:18:34 > 0:18:37Marcus, we've seen three chefs attempt your skills test.
0:18:37 > 0:18:42Monica, your turn. How are you going to test the next three chefs?
0:18:42 > 0:18:46Today, I would like them to make two different types of brandy snaps.
0:18:46 > 0:18:49The two classic shapes - the cigar or a basket, but our chefs
0:18:49 > 0:18:53can make whatever shapes they want and fill it with Chantilly cream.
0:18:53 > 0:18:55Not easy! This is a really interesting challenge.
0:18:55 > 0:18:59- How long have they got?- 15 minutes. - Right, show us how it's done.
0:18:59 > 0:19:02First thing I'm going to do is make the mix up
0:19:02 > 0:19:04so I've got golden syrup here.
0:19:04 > 0:19:07- And butter and sugar. - Butter and some sugar.
0:19:12 > 0:19:15Our chefs are going to need a bit of elbow grease here today
0:19:15 > 0:19:17and a lot of whisking.
0:19:18 > 0:19:23So we also have some flour to go into it
0:19:23 > 0:19:25and I'm going to make a dark chocolate one
0:19:25 > 0:19:27so in goes cocoa powder,
0:19:27 > 0:19:29but our chefs can just make a plain ginger one if they want.
0:19:31 > 0:19:34It's all about getting that right thickness
0:19:34 > 0:19:37cos if it's too thick on one side, it won't cook.
0:19:37 > 0:19:39So there's no brandy in a brandy snap?
0:19:39 > 0:19:41There's no brandy in the brandy snap,
0:19:41 > 0:19:44but apparently the name comes from the term "branded" - to burn.
0:19:44 > 0:19:46Wow!
0:19:46 > 0:19:50- Now it's going in the oven. - How long?
0:19:50 > 0:19:53Roughly about eight minutes.
0:19:53 > 0:19:55Now I'm going to make Chantilly cream -
0:19:55 > 0:19:59vanilla, some cream and icing sugar.
0:19:59 > 0:20:02So a classic Chantilly is simply those three ingredients, right?
0:20:02 > 0:20:04Even though it's just a whipped cream,
0:20:04 > 0:20:07the skill is the quantity of vanilla, the amount of icing sugar,
0:20:07 > 0:20:10the passing of the icing sugar and the texture of the cream.
0:20:10 > 0:20:14There are key things in there that Monica's going to be looking for.
0:20:14 > 0:20:17- You can look as well.- I can look as well.- All right, I'll let you.
0:20:17 > 0:20:20I'm just going to melt a little bit of chocolate.
0:20:24 > 0:20:26So I'm just splitting my Chantilly in two
0:20:26 > 0:20:28because I want to make one with chocolate.
0:20:30 > 0:20:35It's just stirred through and it's that simple.
0:20:42 > 0:20:45So I'm just going to roll this up quickly.
0:20:48 > 0:20:52If the chefs try and roll it when it's still on the tray,
0:20:52 > 0:20:54it'll be too hot, just too soft.
0:20:54 > 0:20:57You can't mould it. It needs to come off and cool.
0:21:03 > 0:21:05This is the chocolate one I'm piping in.
0:21:14 > 0:21:16So, there you have it - very simple.
0:21:16 > 0:21:19Brandy snap basket and a chocolate filled cigar.
0:21:21 > 0:21:23That's a beautiful thing, look at that.
0:21:23 > 0:21:27I tell you what, the cream is the very easy, easy bit.
0:21:27 > 0:21:29Everything's about the brandy snap.
0:21:41 > 0:21:46It's a very thin crunchy coating, isn't it? Very thin.
0:21:46 > 0:21:49The chocolate works beautifully well.
0:21:49 > 0:21:50It really does.
0:21:50 > 0:21:53This for me is a huge test of control -
0:21:53 > 0:21:57to get the thickness of the brandy snaps is so important.
0:21:57 > 0:21:59If they can hold their nerves together
0:21:59 > 0:22:03and stick to their chef's instincts, they should be fine.
0:22:07 > 0:22:10First up is 33-year-old Andi,
0:22:10 > 0:22:13who's a senior sous-chef at King's College, Cambridge.
0:22:13 > 0:22:16We cook for the students on a day-to-day basis as well
0:22:16 > 0:22:21as the fellows and we also cater for private events up to 350 people.
0:22:21 > 0:22:23It's very busy.
0:22:23 > 0:22:27The hours are long and the kitchens are hot and it's very stressful.
0:22:27 > 0:22:31I'm a single dad so it adds to the pressure,
0:22:31 > 0:22:35but I wouldn't want to be doing anything else. I love it.
0:22:35 > 0:22:36It's the best job in the world.
0:22:36 > 0:22:38Service, please.
0:22:41 > 0:22:44- All right, Andi?- Yeah.
0:22:44 > 0:22:45A bit nervous.
0:22:45 > 0:22:50Take a deep breath. This is the much-feared skills test.
0:22:50 > 0:22:52It gets easier after this.
0:22:52 > 0:22:55- Promise?- Er, no!- No.
0:22:55 > 0:22:57What I would like you to do today
0:22:57 > 0:23:00is make two different shapes of brandy snaps.
0:23:01 > 0:23:04- Yep.- Fill them with a Chantilly of your choice.
0:23:04 > 0:23:07- Are you worried about that? - Yeah.- Why?
0:23:07 > 0:23:12- Cos I've never made a brandy snap. - Oh! So, try to stay calm.
0:23:12 > 0:23:14- The ingredients have been weighed out for you.- Yep.
0:23:14 > 0:23:18- That could be a help.- It's down to you. Dig deep, take a breath.
0:23:18 > 0:23:2020 minutes - off you go.
0:23:31 > 0:23:36- I can see your hand shaking, Andi. You all right?- Yeah, yeah.
0:23:44 > 0:23:47- You don't do a lot of pastry work at the college?- Er, no.
0:23:47 > 0:23:49I'm relatively new, though,
0:23:49 > 0:23:53so I've yet to work my way around the sections.
0:23:53 > 0:23:55- What position are you, Andi? - Sous-chef.
0:23:58 > 0:24:00- You've had five minutes.- Thank you.
0:24:20 > 0:24:23- Feeling a bit better?- No.- No!
0:24:39 > 0:24:43- You're halfway. Andi, you have ten minutes left.- Thank you.
0:24:52 > 0:24:54What have you got in there at the moment?
0:24:54 > 0:24:58A bit of a puddly, sugary mess.
0:25:04 > 0:25:06Aye-aye!
0:25:06 > 0:25:08GREGG WOLF WHISTLES
0:25:10 > 0:25:12Yeah!
0:25:14 > 0:25:18Three minutes to complete your masterpiece.
0:25:21 > 0:25:23Or taco.
0:25:23 > 0:25:25I knew you were going to say that.
0:25:28 > 0:25:31Come on, mate, you're getting there.
0:25:34 > 0:25:3560 seconds.
0:25:35 > 0:25:38You shook that strawberry off the spoon, Andi!
0:25:41 > 0:25:43- Are you done?- Yep.
0:25:46 > 0:25:50I'm really impressed that you cooked the brandy snap mix off first
0:25:50 > 0:25:52and then cooled it.
0:25:52 > 0:25:55It was very important to cool that mix and you put it into a bowl.
0:25:55 > 0:25:57You could have made the mix a bit thinner,
0:25:57 > 0:26:00- especially the one you made into a taco.- Yep.
0:26:00 > 0:26:03But you got a great colour,
0:26:03 > 0:26:05you were very patient to let it cook and wait for it,
0:26:05 > 0:26:07especially being so nervous,
0:26:07 > 0:26:09you could easily pull the oven out and ruin that.
0:26:12 > 0:26:15THEY CRUNCH
0:26:15 > 0:26:17I'm just glad they're crunchy.
0:26:20 > 0:26:23Whenever you're putting icing sugar into cream or using icing sugar,
0:26:23 > 0:26:27you should always sieve it first to get rid of the lumps.
0:26:27 > 0:26:29But, overall, very good.
0:26:29 > 0:26:32You've attempted something you've not done before
0:26:32 > 0:26:33and you've achieved it.
0:26:33 > 0:26:36It's about attention to detail, OK, but good job.
0:26:37 > 0:26:40The brandy snap itself has got plenty of snap.
0:26:40 > 0:26:43There's the heat of ginger in there, which acts like a slight irritant,
0:26:43 > 0:26:45which just for me emphasises the sweetness.
0:26:45 > 0:26:47I got hit with a big waft of vanilla.
0:26:47 > 0:26:50The coulis is lovely and all that strawberry juice coming over it,
0:26:50 > 0:26:52that's an absolute DELIGHT, Andi.
0:26:52 > 0:26:54An absolute delight.
0:26:54 > 0:26:57I wonder what you can do when your hand stops shaking!
0:26:57 > 0:27:01- Thank you very much indeed. Off you go, sir.- Thank you.- Thank you, Andi.
0:27:04 > 0:27:06- He did really well. - He did all right.
0:27:06 > 0:27:08He was nervous, but he didn't rush it, did he?
0:27:08 > 0:27:11'With the nerves and stuff, I think they were quite impressed'
0:27:11 > 0:27:14that I managed to get the job done.
0:27:20 > 0:27:25Next is Lee, who works as a chef de partie in a boutique hotel.
0:27:27 > 0:27:30I see myself in five to ten years hopefully a head chef,
0:27:30 > 0:27:33top of their game, maybe even a star.
0:27:33 > 0:27:37The skills test, it does make me feel nervous,
0:27:37 > 0:27:38but you could throw me anything
0:27:38 > 0:27:41and I think I would be able to cope with it.
0:27:44 > 0:27:48- Lee, have you made brandy snaps before?- I have, but not for a while.
0:27:49 > 0:27:51Go on, mate, get amongst it! Off you go.
0:28:35 > 0:28:39You've had five minutes, Lee, so there's 15 to go.
0:28:39 > 0:28:41Would you like a bigger whisk?
0:28:47 > 0:28:50How long you been a chef, Lee?
0:28:50 > 0:28:54About eight, nine years now, I think. It's been quite a while.
0:28:54 > 0:28:58- You're a veteran, then?- Yeah, I don't feel like one at the minute.
0:28:58 > 0:29:01What are you making, Lee?
0:29:01 > 0:29:05I'm just making a chocolate sauce to go over the top of the fruit.
0:29:15 > 0:29:18You're halfway, Lee. You've got ten minutes left.
0:29:28 > 0:29:30They don't look how I remember them to look.
0:29:54 > 0:29:56- Shaky!- Yeah.
0:30:01 > 0:30:03- All done?- I think so, yeah.
0:30:08 > 0:30:11- How was that?- I know the brandy snaps aren't right.
0:30:11 > 0:30:14- They're more like tuiles. - Do you know where you went wrong?
0:30:14 > 0:30:15I'm not sure, no.
0:30:15 > 0:30:18You didn't put any sugar in the brandy snap mix
0:30:18 > 0:30:19and that's why it hasn't worked.
0:30:19 > 0:30:23What happens is while it's baking, it's caramelising, OK,
0:30:23 > 0:30:26and that's missing, hence you do have a tuile mix here.
0:30:26 > 0:30:29The Chantilly cream you've made was of a nice consistency.
0:30:29 > 0:30:31It didn't look overwhipped.
0:30:34 > 0:30:37I'm really sorry, I'm struggling to find anything positive.
0:30:37 > 0:30:42I really am, apart from the Chantilly and the berries.
0:30:42 > 0:30:44And the chocolate's burnt.
0:30:44 > 0:30:48- Your face looks very disappointed. - Yeah, I am.
0:30:48 > 0:30:50I am disappointed, I knew they weren't right
0:30:50 > 0:30:53when they came out the oven.
0:30:53 > 0:30:55Lee, thank you very much for your efforts. We'll see you again soon.
0:30:55 > 0:30:57- Off you go.- Thank you.- Thank you.
0:31:02 > 0:31:06You're just shaking, trying to keep it all together.
0:31:06 > 0:31:10It is hard, but hopefully that's the only slip-up I'll have.
0:31:14 > 0:31:17Finally, it's 26-year-old sous-chef Nick,
0:31:17 > 0:31:22who has spent six years working in Michelin-starred kitchens.
0:31:22 > 0:31:25My first job was just washing up in a pub in the countryside.
0:31:25 > 0:31:26I got a bit of a bug for it
0:31:26 > 0:31:29and I decided to go to catering college.
0:31:29 > 0:31:31I'm not a finished product at all,
0:31:31 > 0:31:34but I'd like to think I have a certain amount of creativity
0:31:34 > 0:31:37and I can be quite creative under pressure.
0:31:37 > 0:31:40I hope I deliver good food perfectly seasoned, hopefully,
0:31:40 > 0:31:43and I think that'll be enough for the early stages at least.
0:31:44 > 0:31:46You look relatively relaxed.
0:31:46 > 0:31:49A lot of chefs get quite stressed out at this bit.
0:31:49 > 0:31:50I see a bit of fruit and pastry work
0:31:50 > 0:31:53so I'm into pastry at my place at the moment so it could be worse!
0:31:53 > 0:31:55Hey!
0:31:55 > 0:31:59- That's excellent - music to my ears. - Off you go, chef.- Thank you.
0:32:25 > 0:32:31- Five minutes have gone, Nick. - OK.- 15 minutes left.
0:32:51 > 0:32:53How long are you cooking them for, Nick?
0:32:53 > 0:32:55I'm going to give them about four minutes
0:32:55 > 0:32:59- until I think they'll be pliable enough to hold in a mould.- OK.
0:33:09 > 0:33:14Nick, you are halfway, which means you have ten minutes left.
0:33:22 > 0:33:23Ah!
0:33:38 > 0:33:40- Six minutes left.- Thank you.
0:34:12 > 0:34:15- You done, chef?- I'm done, thank you.
0:34:15 > 0:34:17Oh, my gosh!
0:34:17 > 0:34:20Nick, pastry chef, you've come here, you've given it a great go.
0:34:20 > 0:34:22You've also attempted a chocolate sauce.
0:34:22 > 0:34:25Lovely with this wipe to hold it,
0:34:25 > 0:34:29there's a bit of thought and care into your presentation.
0:34:34 > 0:34:37There are some really lovely flavours on there -
0:34:37 > 0:34:39vanilla and fruit that you've slightly cooked down.
0:34:39 > 0:34:43- Nick, I'm really impressed.- I think your working methods were excellent.
0:34:43 > 0:34:47The way you approached the job was very professional. I like your work.
0:34:47 > 0:34:51I think you've had a very, very good round. Off you go, thank you.
0:34:55 > 0:34:58He's a good chef. He's a good chef.
0:34:59 > 0:35:03Now the first test is over, I just want to carry on, really,
0:35:03 > 0:35:05and get stuck into it.
0:35:09 > 0:35:14I tell you what, I'm not normally given to great optimism,
0:35:14 > 0:35:17but I think this went pretty well.
0:35:18 > 0:35:21I think most of them have put up a good dish, some better than others,
0:35:21 > 0:35:24and it really does show what type of cook we've got in front of us.
0:35:24 > 0:35:26I've got some idea of how they work now,
0:35:26 > 0:35:29but they're going to be more relaxed the next time we see them.
0:35:29 > 0:35:32It's their dishes, it's their choice of recipe so they should know it.
0:35:32 > 0:35:34I'm looking forward to seeing what they're doing.
0:35:51 > 0:35:57Chefs, this is your opportunity to show us your signature dish.
0:35:57 > 0:35:59It should be practised, it should have been rehearsed
0:35:59 > 0:36:01and it will be perfect.
0:36:02 > 0:36:05Make sure it's a good one because, at the end of it,
0:36:05 > 0:36:07three of you are going to be going home.
0:36:07 > 0:36:11One hour and 15 minutes - off you go.
0:36:21 > 0:36:24It's hard to know where you stand after the skills test.
0:36:24 > 0:36:26Today, I want to prove that I can hack it, I can do it,
0:36:26 > 0:36:29I can work under pressure.
0:36:29 > 0:36:32I can just do what I do every day of the week, really.
0:36:37 > 0:36:39Andi, this is your signature dish. What is it?
0:36:39 > 0:36:42Duck breast with some Chinese five-spice,
0:36:42 > 0:36:44some spiced peanuts, some broccoli puree
0:36:44 > 0:36:48and then there's a sauce with honey and soy to go with it.
0:36:48 > 0:36:51Tell me why this is your signature dish.
0:36:51 > 0:36:55Well, I've visited Malaysia, Singapore
0:36:55 > 0:36:57and I just love the whole excitement -
0:36:57 > 0:36:59the sourness, the spiciness,
0:36:59 > 0:37:02the whole range of flavours that it can bring
0:37:02 > 0:37:06and I think this is the dish that I can hopefully nail.
0:37:09 > 0:37:12Andi's dish has been influenced by his travels throughout Asia,
0:37:12 > 0:37:15but travelling and enjoying food doesn't give you the expertise
0:37:15 > 0:37:17to be able to carry it through.
0:37:18 > 0:37:21He needs to make sure that the flavour of the duck comes through.
0:37:21 > 0:37:26He cannot lose that flavour through all those other big ingredients.
0:37:31 > 0:37:33The last test was just really...
0:37:33 > 0:37:35I was really, really disappointed with it.
0:37:35 > 0:37:38I need to control my nerves, basically.
0:37:41 > 0:37:43So, what are you doing for us?
0:37:43 > 0:37:48Basically the dish called ginataang isda with aubergine salsa.
0:37:48 > 0:37:51- Ginataang esta?- Ginataang... - Ginataang...
0:37:51 > 0:37:56- Isda.- Isda?- Ginataang isda.- Yeah.
0:37:56 > 0:37:58And how does that translate?
0:37:58 > 0:38:01Basically it's fish in coconut sauce.
0:38:01 > 0:38:04Fish in a coconut sauce.
0:38:04 > 0:38:06So, is this a classic Filipino dish that you're doing?
0:38:06 > 0:38:09The flavours are very classic, but I break it down a little bit
0:38:09 > 0:38:12because Filipino food is more like a one-pot wonder,
0:38:12 > 0:38:14everything served with rice and I want to take away that.
0:38:14 > 0:38:19- I want it to be a bit more refined, more contemporary.- Absolutely, OK.
0:38:19 > 0:38:21I like the selection of ingredients you've got here,
0:38:21 > 0:38:23but, tell me, have you got enough ginger?
0:38:23 > 0:38:25Erm, I wish I could have more!
0:38:28 > 0:38:31It's his signature dish, it's a dish from where he is from.
0:38:31 > 0:38:33I'm expecting him to come together
0:38:33 > 0:38:35and deliver a really, really tasty Filipino dish.
0:38:37 > 0:38:39You've had 20 minutes already.
0:38:43 > 0:38:46I want to show the judges with my signature dish
0:38:46 > 0:38:50that I can prepare savoury food as well as I can prepare pastry
0:38:50 > 0:38:53and just that I can cook.
0:38:53 > 0:38:55I just want to show them that I can cook
0:38:55 > 0:38:58and that I'm a controlled, calm individual.
0:39:01 > 0:39:02I'm doing a pork fillet,
0:39:02 > 0:39:05which I'm just going to roast in a pan with some sage and butter.
0:39:05 > 0:39:07I'm doing a set polenta, a pine nut crumble
0:39:07 > 0:39:10and a sherry and creme fraiche sauce. Every element of the dish
0:39:10 > 0:39:12is something I've worked on and practised.
0:39:12 > 0:39:14Are you an ambitious chef, Nick?
0:39:14 > 0:39:18Yeah, I think any serious chef's got to have a bit of ambition.
0:39:21 > 0:39:23Nick is using the polenta in sort of a different fashion.
0:39:23 > 0:39:27He's going to make a pine nut crust and use it as a crumble,
0:39:27 > 0:39:30as a topping so I'm really interested to try this.
0:39:32 > 0:39:34You are halfway. Halfway.
0:39:36 > 0:39:38I think the judges think I'm a young lad,
0:39:38 > 0:39:41enthusiastic and hopefully I can show them that I can cook.
0:39:43 > 0:39:45Alex is making us a pigeon dish,
0:39:45 > 0:39:48which he's going to glaze with pomegranate molasses.
0:39:49 > 0:39:53He's going to serve it with a cauliflower tabouli-style salad.
0:39:53 > 0:39:55He's making a pastilla with the legs
0:39:55 > 0:39:57so he's going to be confiting the legs down
0:39:57 > 0:40:00then he's going to be rolling them in pastry.
0:40:00 > 0:40:03There's not a lot of meat on a wood pigeon, to be honest with you,
0:40:03 > 0:40:06and he needs to be very careful with the pomegranate molasses
0:40:06 > 0:40:07that he doesn't overpower
0:40:07 > 0:40:10what is considered to be quite a delicate flavour.
0:40:12 > 0:40:14Why the North African style?
0:40:14 > 0:40:17When I was growing up, I used to eat a lot of Middle Eastern food
0:40:17 > 0:40:20so I grew up with spices being a seasoning to your food and...
0:40:20 > 0:40:24- Where did you grow up? - In Manchester.
0:40:24 > 0:40:27I am Jewish so we used to eat a lot of shawarma
0:40:27 > 0:40:29so I grew up with quite a bit of spices.
0:40:29 > 0:40:31I really like eating this food
0:40:31 > 0:40:34so I thought I'd cook it for you today and see if you like it too.
0:40:40 > 0:40:4520 minutes left. Just 20 minutes. Come on!
0:40:50 > 0:40:54I hope the judges see what I want them to see
0:40:54 > 0:40:58because there is a lot more to me than a blip in pastry.
0:40:58 > 0:41:01It's not my strong point.
0:41:01 > 0:41:03My strong point is creating dishes
0:41:03 > 0:41:06and cooking dishes that I know I can do.
0:41:10 > 0:41:12Lee, what is your signature dish?
0:41:12 > 0:41:17It's a cannon of lamb, Jersey crushed potatoes, pea puree,
0:41:17 > 0:41:20broad beans, asparagus and a bit of chorizo.
0:41:20 > 0:41:21It's my favourite dish, this is.
0:41:21 > 0:41:24What have you got to do to make sure you go through?
0:41:24 > 0:41:26I've got to nail every component of my dish
0:41:26 > 0:41:28and hope the other contestants slip up.
0:41:33 > 0:41:36What I want to see from Lee is some great cooking
0:41:36 > 0:41:39and these wonderful ingredients cooked to their best.
0:41:44 > 0:41:46Guys, last 15 minutes.
0:41:56 > 0:42:00- Lucie, are you happy you left the omelette behind?- Yes, definitely.
0:42:00 > 0:42:04That was a bad round for me. I was definitely out of my comfort zone.
0:42:04 > 0:42:06- What do we need to do now? - Probably a lot, yeah.
0:42:06 > 0:42:08It's a dessert you're doing, isn't it?
0:42:08 > 0:42:10Yes, something that I do at work quite a lot,
0:42:10 > 0:42:12but obviously refine it for MasterChef -
0:42:12 > 0:42:15chilli, chocolate and beetroot brownie with chocolate soil,
0:42:15 > 0:42:19sweet pickled baby beetroots and beetroot meringues.
0:42:19 > 0:42:22You ever had a brownie with pickled vegetables?
0:42:22 > 0:42:25No, I have not had a brownie with pickled vegetables before, Gregg.
0:42:25 > 0:42:29- Neither have I.- No. So it's a first, that's good.
0:42:29 > 0:42:31- Is it?- I think so!
0:42:33 > 0:42:38I've practised this dish a lot of times so it's really well rehearsed.
0:42:38 > 0:42:40I've got a really strict schedule that I'm keeping to to make sure
0:42:40 > 0:42:43that it's all done in time and it's all done perfectly.
0:42:43 > 0:42:47It sounds very interesting. It's got my mind racing. Can it work?
0:42:47 > 0:42:49Does it work? Will it work?
0:42:49 > 0:42:52Lucie's very confident at the moment and believes in this dish
0:42:52 > 0:42:55so I hope for her sake it works.
0:42:58 > 0:43:00Three minutes. Come on!
0:43:02 > 0:43:05- What?- You make me nervous, chef.
0:43:11 > 0:43:1390 seconds left.
0:43:28 > 0:43:30That's it. Stop.
0:43:30 > 0:43:31Time's up.
0:43:31 > 0:43:34That was the quickest hour and 15 minutes of my life.
0:43:37 > 0:43:39Right, Andi, shall we have a look at your food, please?
0:43:45 > 0:43:50To stay in the competition, Andi has made pan-fried duck breast
0:43:50 > 0:43:54coated in Chinese five-spice served with chilli peanuts,
0:43:54 > 0:43:59broccoli shavings and puree, wild garlic,
0:43:59 > 0:44:03coriander yoghurt and a honey soy jus.
0:44:05 > 0:44:06It's a very nice looking plate of food.
0:44:06 > 0:44:10- Nice presentation, good colours. Very good.- Thank you.
0:44:17 > 0:44:20The duck breast that I've had was nice and pink,
0:44:20 > 0:44:25a little bit crispy on the skin and just a hint of those spices.
0:44:25 > 0:44:27It's not overpowering at all.
0:44:27 > 0:44:29The peanuts, for me, just as you're eating,
0:44:29 > 0:44:31I was thinking, where is the spice in here,
0:44:31 > 0:44:33but then it slowly starts to come through.
0:44:33 > 0:44:37But it's not overpowering, it's actually very pleasant.
0:44:37 > 0:44:41I like the duck with the soy saltiness, I really like that.
0:44:41 > 0:44:44However, the brocooli puree is a very European flavour
0:44:44 > 0:44:46in an otherwise very, very Asian dish.
0:44:46 > 0:44:50I like the fact you've not tried to get the broccoli puree smooth,
0:44:50 > 0:44:52you've kept it quite textured, I quite like that.
0:44:52 > 0:44:55I think the sauce packs big flavour - it's bold,
0:44:55 > 0:44:58it slaps you round the face, it's great. This dish works for me.
0:44:58 > 0:45:00I thoroughly enjoyed it. Well done.
0:45:03 > 0:45:06I did my best and we'll see how it goes.
0:45:06 > 0:45:08Nick, your turn, please, sir.
0:45:14 > 0:45:19Nick's dish is pork fillet served with discs of Parmesan polenta
0:45:19 > 0:45:24topped with a pine nut crumble crust, accompanied by asparagus,
0:45:24 > 0:45:31crispy nettles, pine nut puree and a sherry creme fraiche sauce.
0:45:32 > 0:45:35I think it's lovely. It's elegant and refined without being fussy.
0:45:41 > 0:45:44Nick, one of the hardest things about pork,
0:45:44 > 0:45:45especially a pork fillet,
0:45:45 > 0:45:48is what you put with it as it's such a delicate piece of meat
0:45:48 > 0:45:50and I think that what you've done here
0:45:50 > 0:45:53is you've complemented the meat very, very well
0:45:53 > 0:45:55and the ingredients all work together
0:45:55 > 0:45:57and the meat is beautifully cooked as well.
0:45:57 > 0:45:59I'm glad you've kept it pink.
0:45:59 > 0:46:02The polenta still retains its softness,
0:46:02 > 0:46:05even though you've fried it and gratinated it with the crumble.
0:46:05 > 0:46:09I love the crispy nettles as well. The sauce, for me, is very rich.
0:46:09 > 0:46:13It's lovely, though. You've got the sherry coming through.
0:46:13 > 0:46:15Smart dish - smart guy.
0:46:17 > 0:46:18You have delivered to me
0:46:18 > 0:46:20some wonderful flavours of Italy
0:46:20 > 0:46:23in a texture that I've never had them in before
0:46:23 > 0:46:28and I find it really brilliantly clever and completely delicious.
0:46:28 > 0:46:32I'm absolutely chuffed to bits. It couldn't have gone any better.
0:46:37 > 0:46:41Tim's steamed turbot has been served on a banana leaf
0:46:41 > 0:46:47with aubergine and tomato salsa, crumbed mussels and a coconut sauce.
0:46:52 > 0:46:53Mmm.
0:46:55 > 0:46:58I think the salsa's nice and light and refreshing underneath the fish.
0:46:58 > 0:47:00The fish - beautifully well steamed.
0:47:00 > 0:47:02The mussels are good as well.
0:47:02 > 0:47:04They're not overcooked, nice little crunch to them.
0:47:04 > 0:47:06I think the sauce is divine.
0:47:06 > 0:47:09I can actually see all of that being poured into there
0:47:09 > 0:47:10and just eat the lot
0:47:10 > 0:47:13and it's one of those dishes that you would clean up.
0:47:13 > 0:47:15The fish, for me, is the only bit that lets me down
0:47:15 > 0:47:19because the bit that I had, I find it was just slightly over.
0:47:19 > 0:47:20But is it delicious? Yes, it is.
0:47:22 > 0:47:26I don't understand the sauce going on top of the salsa.
0:47:26 > 0:47:29For me, it muddies everything in my palate.
0:47:29 > 0:47:31This dish I'm not convinced by.
0:47:31 > 0:47:32I think they might beat me up afterwards
0:47:32 > 0:47:34cos they disagree with me completely.
0:47:34 > 0:47:39- Thank you very much indeed. - Thank you, Tim.- Thanks.
0:47:39 > 0:47:42Having two out of three judges actually agree
0:47:42 > 0:47:47on what I'm trying to put forward is actually a big win for me.
0:47:50 > 0:47:56Lee's cannon of lamb has been served with crushed Jersey Royals,
0:47:56 > 0:48:03chorizo, asparagus, broad beans, heritage carrots, pea puree
0:48:03 > 0:48:04and a chicken stock emulsion.
0:48:16 > 0:48:20The lamb isn't very well cooked at all.
0:48:20 > 0:48:23There's no fat around it at all and the emulsion,
0:48:23 > 0:48:25well, it's not an emulsion.
0:48:25 > 0:48:29An emulsion is when the stock comes together with some fat
0:48:29 > 0:48:32or some butter or something and it has a little bit of body,
0:48:32 > 0:48:34a little bit of something about it, some flavour
0:48:34 > 0:48:36and that really doesn't have anything.
0:48:36 > 0:48:37This is missing a lot, Lee.
0:48:38 > 0:48:41What I've learned from these guys and being with them
0:48:41 > 0:48:44is the effort they take to enhance flavour.
0:48:44 > 0:48:47It's like their Holy Grail and there's so much of this
0:48:47 > 0:48:50that doesn't deliver that top-end flavour -
0:48:50 > 0:48:53the potatoes without seasoning, without butter,
0:48:53 > 0:48:57the puree that's a lovely vivid colour, but again, no big flavour.
0:48:57 > 0:48:59The sauce doesn't smash you.
0:48:59 > 0:49:01You had a point to prove on this round,
0:49:01 > 0:49:06you really had to come in here guns blazing and ready to blow us away
0:49:06 > 0:49:11with a great plate of food, but it seems like you've given up.
0:49:13 > 0:49:18I played it safe. It turned out not to be the best idea on the day.
0:49:25 > 0:49:27Alex's wood pigeon breast
0:49:27 > 0:49:30has been coated in a pomegranate molasses glaze
0:49:30 > 0:49:34and served with a pastilla made from the legs,
0:49:34 > 0:49:38accompanied by cauliflower, tomato and spring onion tabouli,
0:49:38 > 0:49:42charred apricots and toasted almonds.
0:49:48 > 0:49:51I absolutely love the pomegranates, the apricot,
0:49:51 > 0:49:53the lemon juice that's running through there.
0:49:53 > 0:49:55I even like the little ice cream cone pastilla.
0:49:55 > 0:49:59You have captured, in my opinion,
0:49:59 > 0:50:03the flavours of the Middle East.
0:50:03 > 0:50:06There is a lot of great things on this plate of food.
0:50:06 > 0:50:08I love the idea of the pastilla
0:50:08 > 0:50:10and the spices that are coming through that.
0:50:10 > 0:50:15That works with the pigeon, possibly maybe, for me,
0:50:15 > 0:50:19less of the tabouli then so it's not so overpowering on this dish.
0:50:19 > 0:50:22The tabouli is very, very strong and acidic.
0:50:22 > 0:50:25It doesn't come together and the flavours don't work
0:50:25 > 0:50:28because I can't taste the main event, which is the pigeon.
0:50:29 > 0:50:34I think the tabouli may have been too acidic for the delicate pigeon,
0:50:34 > 0:50:38but I like the dish, I think it's a great one, but that's just me.
0:50:40 > 0:50:43Finally, it's Lucie whose quarterfinal place
0:50:43 > 0:50:47rests on her chilli, chocolate and beetroot brownie
0:50:47 > 0:50:51served with blackberries, blackberry coulis,
0:50:51 > 0:50:54pickled baby beetroots, beetroot meringue,
0:50:54 > 0:50:58chocolate soil, Greek yoghurt and edible violas.
0:51:09 > 0:51:14There are well tested flavours, sweet flavours of chocolate
0:51:14 > 0:51:15and the beetroot.
0:51:15 > 0:51:18However, I find the brownie a little dense.
0:51:19 > 0:51:23This brownie is not great and I don't get that chilli note from it.
0:51:25 > 0:51:30The meringue is nice, but the little baby beetroots on the plate,
0:51:30 > 0:51:33when you eat that baby beetroot with that cake,
0:51:33 > 0:51:35that is not a nice flavour at all.
0:51:35 > 0:51:36It does not work.
0:51:38 > 0:51:40That was quite stressful.
0:51:40 > 0:51:43All in all, just not a great day at the office, I don't think.
0:51:43 > 0:51:46Ladies and gentlemen, thank you very much indeed.
0:51:46 > 0:51:48We have to make a decision now
0:51:48 > 0:51:51because three of you are going through to a quarterfinal.
0:51:51 > 0:51:56Three of you, unfortunately, are leaving us. Off you go, thank you.
0:52:06 > 0:52:11Some good cooking here today from our chefs and it makes my day
0:52:11 > 0:52:14if I can find ONE chef that does great.
0:52:14 > 0:52:18What is quite obvious is that Nick is a quality chef.
0:52:18 > 0:52:22He's strong in the pastry and he's strong in the main kitchen.
0:52:22 > 0:52:25- I think Nick has sailed through. - Without a doubt.
0:52:25 > 0:52:27Who was your next favourite?
0:52:27 > 0:52:31Andi, for me, was the next chef that did well today.
0:52:31 > 0:52:33I didn't quite agree with you guys on the puree,
0:52:33 > 0:52:38but we all liked his dish. I think Andi's had two good rounds.
0:52:38 > 0:52:40Andi and Nick definitely deserve to go through.
0:52:40 > 0:52:42- Yeah, I think that's obvious. - I agree.
0:52:42 > 0:52:45We have to lose three of these chefs
0:52:45 > 0:52:48and we know, I think, who two of them are.
0:52:48 > 0:52:50I have Lucie.
0:52:50 > 0:52:53For me, if you can't make a brownie at this level,
0:52:53 > 0:52:56- we have some serious issues.- Yeah.
0:52:56 > 0:53:00- And Lee with the watery lamb dish. - Agreed.- Agreed.
0:53:00 > 0:53:02There was just no love in Lee's food today.
0:53:02 > 0:53:06This is where I think we now may disagree
0:53:06 > 0:53:12because we have to decide between Tim or Alex.
0:53:12 > 0:53:14First of all, you've got to look at Alex
0:53:14 > 0:53:18and say that Alex cooked the best skill test today out of all six.
0:53:18 > 0:53:20That we have to take into account.
0:53:20 > 0:53:23His signature dish wasn't quite hitting the mark for me
0:53:23 > 0:53:26in various different areas and slightly lost and confused.
0:53:26 > 0:53:28But I did like the tabouli that he made.
0:53:28 > 0:53:33This chef, I believe, has some great fundamental skill.
0:53:33 > 0:53:35Hopefully I've done enough to stay in the competition.
0:53:35 > 0:53:37We're getting slashed by 50% which is quite high.
0:53:37 > 0:53:41Now, Tim had a bit of a meltdown with the omelette Arnold Bennett.
0:53:41 > 0:53:44- You're being polite, Gregg. That was a disaster.- It was a disaster.
0:53:44 > 0:53:47However, you two both liked his dish
0:53:47 > 0:53:51inspired from his home country of the Philippines.
0:53:51 > 0:53:54At the end of the day, this is what I signed up for.
0:53:54 > 0:53:56I didn't sign up to go home right away,
0:53:56 > 0:53:59but whatever happens, it's all in God's will.
0:53:59 > 0:54:04The question is who can withstand what's coming round the corner.
0:54:04 > 0:54:06I think we all know who should go through.
0:54:24 > 0:54:26Three of you are going through to a quarterfinal,
0:54:26 > 0:54:29three of you are going home.
0:54:29 > 0:54:30That's the competition.
0:54:36 > 0:54:40The first chef that is leaving us today is...
0:54:42 > 0:54:43..Lee.
0:54:52 > 0:54:55The second chef that is leaving us today is...
0:54:57 > 0:54:58..Lucie.
0:55:07 > 0:55:10And our third chef that we're losing today is...
0:55:17 > 0:55:18..Tim.
0:55:24 > 0:55:29You know, at the end of the day, at least I've tried. I did try.
0:55:31 > 0:55:33I think that it was fair judging.
0:55:33 > 0:55:36It's just a shame that it wasn't good enough.
0:55:37 > 0:55:42It's disappointing, but there are other great chefs in there
0:55:42 > 0:55:44that were better than me on the day.
0:55:47 > 0:55:49Congratulations, all three of you.
0:55:49 > 0:55:52You are MasterChef quarterfinalists, well done.
0:55:55 > 0:55:57I'm surprised, I'm glad I got through.
0:55:57 > 0:56:00I think it was quite a close call, yeah.
0:56:00 > 0:56:02It's been draining, it's been exciting,
0:56:02 > 0:56:05but I wouldn't want to be anywhere else right now.
0:56:05 > 0:56:08I'm really, really chuffed to bits.
0:56:08 > 0:56:10It's been amazing and I just want it to last as long as I can.
0:56:17 > 0:56:20Tomorrow, it's the quarterfinal...
0:56:21 > 0:56:25..and the chefs must prove themselves to Marcus and Monica.
0:56:25 > 0:56:27It's delicious.
0:56:27 > 0:56:31Only the best of them will get to cook for the critics.
0:56:31 > 0:56:34It's one of those "Are we going to clear the plate?" moments.
0:56:34 > 0:56:38What can one say? Snoozarama!