0:00:02 > 0:00:05It's the Professional MasterChef quarterfinal.
0:00:09 > 0:00:12These six talented chefs stood out in their heats.
0:00:15 > 0:00:20Tonight, they will face two more challenges to test them even further.
0:00:22 > 0:00:24'I've loved the competition so far.'
0:00:24 > 0:00:27It's been the highlight of my life, really.
0:00:27 > 0:00:31It puts you through the mill, but you just want more and more of it.
0:00:31 > 0:00:34'There's no resting on laurels. It's a new day.'
0:00:34 > 0:00:35I want to be here as long as I can.
0:00:35 > 0:00:39First, they will have to face an invention test.
0:00:39 > 0:00:41It's delicious.
0:00:41 > 0:00:42Really delicious.
0:00:42 > 0:00:45Those that get through will then face the country's
0:00:45 > 0:00:48most discerning food critics.
0:00:48 > 0:00:51This is great food and this is what this competition's about.
0:00:51 > 0:00:54Only the best will earn a place in knockout week.
0:00:54 > 0:00:56I want to see the chefs shine,
0:00:56 > 0:00:59I want to see them push themselves to new limits now.
0:00:59 > 0:01:02They've got to rise to this challenge today.
0:01:02 > 0:01:03This is where it gets tough.
0:01:22 > 0:01:26Chefs, welcome to the quarterfinals and congratulations.
0:01:26 > 0:01:28Now...it's going to get even harder.
0:01:30 > 0:01:33What you have in front of you is an invention test.
0:01:34 > 0:01:38This is when you get to shine and show off without limits.
0:01:38 > 0:01:40Please reveal your ingredients.
0:01:44 > 0:01:47In front of you, you have ten ingredients.
0:01:49 > 0:01:50A whole poussin...
0:01:51 > 0:01:52one squid...
0:01:52 > 0:01:55tomatoes, couscous,
0:01:55 > 0:01:56tender stem broccoli,
0:01:56 > 0:01:59spinach, chillies, some thyme,
0:01:59 > 0:02:02a mango and some dark chocolate.
0:02:03 > 0:02:05You've all done amazing to get here today.
0:02:07 > 0:02:09But that does not mean you get to relax.
0:02:09 > 0:02:13Because, at the end of this test, two of you will be leaving us.
0:02:14 > 0:02:19One hour and 15 minutes, one dish, for a place in the next round.
0:02:19 > 0:02:20Off you go.
0:02:24 > 0:02:28We've tested them on their skills, we've seen their signature dishes,
0:02:28 > 0:02:30now we want to see how creative they can be.
0:02:34 > 0:02:35This is the quarterfinal.
0:02:35 > 0:02:38It's really important that they take it very, very seriously,
0:02:38 > 0:02:41because this is where it really heats up.
0:02:48 > 0:02:5127-year-old Nick is a sous-chef
0:02:51 > 0:02:54at a fine dining restaurant in Oxfordshire.
0:02:54 > 0:02:57Nick's personality really shines through in his food.
0:02:57 > 0:03:00He's done two fantastic dishes so far.
0:03:01 > 0:03:03He's an endearing personality
0:03:03 > 0:03:06and I enjoy watching this chef cook.
0:03:06 > 0:03:07If he can do that again today,
0:03:07 > 0:03:10wow, I think we have a very strong chef on our hands.
0:03:11 > 0:03:14'The further you're in it, the more you want it, definitely.'
0:03:14 > 0:03:17I have no plans for going home, but...
0:03:17 > 0:03:18I've just got to, just keep calm.
0:03:18 > 0:03:21Keep calm and carry on cooking and...
0:03:21 > 0:03:23- I'll be OK. - NICK LAUGHS
0:03:26 > 0:03:29Nick, what have you decided to make with the ingredients?
0:03:29 > 0:03:31I'm roasting the breast of poussin and I've stuffed the leg,
0:03:31 > 0:03:34doing it with some tempura squid
0:03:34 > 0:03:36and an Asian-style broth, with the chicken bones,
0:03:36 > 0:03:39fish sauce and there's some confit potato as well.
0:03:39 > 0:03:42Do you think you can stretch enough flavour out of a poussin carcass?
0:03:42 > 0:03:45- I've given it my best shot, yeah. - THEY LAUGH
0:03:45 > 0:03:47I can see food brings a smile to your face.
0:03:47 > 0:03:50You're one of those cooks, aren't you, you sort of...
0:03:50 > 0:03:53- you can cook anywhere, probably? - Yeah, I was lucky enough,
0:03:53 > 0:03:54in my house there was always fresh produce,
0:03:54 > 0:03:57my mum was baking, my nans were baking,
0:03:57 > 0:03:59I got my first job in a pub, making potato salad
0:03:59 > 0:04:02- and dressing plates with a bit of veg and potatoes...- Great.
0:04:02 > 0:04:06- ..my radar's on cooking, I'm pretty much...- You enjoy it. - ..can't be happier.
0:04:06 > 0:04:09- Good man. We'll let you crack on. - Thank you very much.
0:04:12 > 0:04:14Nick is going down an Asian route with his dish,
0:04:14 > 0:04:17he's making an Asian-inspired broth,
0:04:17 > 0:04:21he's taking the leg of the poussin and made a mousse to fill that leg.
0:04:22 > 0:04:24Nick's also going to be using the squid as well,
0:04:24 > 0:04:27which is fantastic. But the most important thing about the squid
0:04:27 > 0:04:29is that you don't sit it inside the stock,
0:04:29 > 0:04:32you need to elevate it above the dish, so it stays nice and crisp.
0:04:37 > 0:04:4033-year-old Andi is a senior sous-chef
0:04:40 > 0:04:43at King's College in Cambridge.
0:04:43 > 0:04:45Andi, wow, was he nervous!
0:04:45 > 0:04:47Andi really struggled with the skills test,
0:04:47 > 0:04:50but actually, his signature dish was fantastic.
0:04:50 > 0:04:52There's something a bit exciting about his cooking.
0:04:52 > 0:04:55If Andi can continue to keep showing us his neat tricks
0:04:55 > 0:04:58he's got up his sleeve, we're in for a great surprise today.
0:04:59 > 0:05:01'I'm still a bit nervous,'
0:05:01 > 0:05:04but hopefully, going forward, I can show a bit more of my personality
0:05:04 > 0:05:08'and get that across a bit more, cos I'm not sure that I did.'
0:05:10 > 0:05:13- Andi, how are you?- I'm good, thank you, chefs.- Stop shaking.
0:05:13 > 0:05:16- A little bit.- Come on, you should be used to it by now. What's the dish?
0:05:16 > 0:05:18It's my take on a laksa,
0:05:18 > 0:05:22which is a Malaysian broth with some squid
0:05:22 > 0:05:24and some couscous that I've made with the broccoli
0:05:24 > 0:05:27and hopefully, if I've got time, some crispy chicken wings as well.
0:05:27 > 0:05:29Andi, what do you do when you're not in the kitchen?
0:05:29 > 0:05:32I'm a single dad, I have a three-year-old son.
0:05:32 > 0:05:35Normally, I'd shy away from this sort of thing, but...
0:05:35 > 0:05:38I want to teach him not to shy away from anything that he's scared of.
0:05:38 > 0:05:41So, you're going to show your son his father, petrified,
0:05:41 > 0:05:43- shaking like a... - THEY LAUGH
0:05:43 > 0:05:46- ..shaking like a leaf on television? - Yeah.- Yeah.- Be careful here, OK?
0:05:46 > 0:05:48Just so he can laugh at me one day.
0:05:48 > 0:05:51- That's what dads are for.- Yeah.
0:05:52 > 0:05:55Andi's really sold me on the laksa.
0:05:55 > 0:05:58We know he can cook Asian-style food, because he did it with his signature dish
0:05:58 > 0:06:00and did a really good job as well.
0:06:00 > 0:06:04Laksa is an Asian broth that's packed with flavours.
0:06:04 > 0:06:05I'm curious about the dish,
0:06:05 > 0:06:09whether he's got enough of a choice of ingredients to make this
0:06:09 > 0:06:11a fragrant and delicious laksa.
0:06:16 > 0:06:20- What's the measurements?- 100g of flour, 50g of butter.- Good lad.
0:06:20 > 0:06:2625-year-old Bobby is a sous-chef at a fine dining restaurant in Colchester.
0:06:26 > 0:06:29Last round, I didn't perform great, at all.
0:06:29 > 0:06:32I'm very grateful they've given me a second chance.
0:06:32 > 0:06:35So, yeah, I'm just going to go in with all guns blazing with it.
0:06:35 > 0:06:38There's no room for failure any more.
0:06:38 > 0:06:40Bobby's got passion, he's got drive.
0:06:40 > 0:06:43We want some great cooking from him. The simpler, the better.
0:06:43 > 0:06:46We just want to see what he's able to do properly.
0:06:48 > 0:06:51Quarterfinal, what does that really, really, really mean to Bobby?
0:06:51 > 0:06:53It means everything. I mean, you know,
0:06:53 > 0:06:57I had a lot of self-doubt before I come in this competition, loads and loads and loads.
0:06:57 > 0:06:59I'm just hoping I proved to you that I am a good chef
0:06:59 > 0:07:01and that way I prove it to myself.
0:07:01 > 0:07:04- What are you making for us?- Sort of take on a chicken pie.- Lovely.
0:07:04 > 0:07:07- Best chicken pie you've ever had... - I hope so.- Let's hope so.- Yeah.
0:07:07 > 0:07:11- Well, it'll be a little bit different. Sort of deconstructed it, a little bit.- So, different?- Yeah.
0:07:11 > 0:07:14- I know we said that in the last round, don't be different, but... - OK.
0:07:14 > 0:07:17There you go, notice that's cheering Marcus.
0:07:18 > 0:07:22Bobby's going to be cooking us a deconstructed chicken pie.
0:07:22 > 0:07:23That's gutsy. Or naive!
0:07:25 > 0:07:26He doesn't want to overcook this chicken.
0:07:26 > 0:07:29It's a poussin, so it's even smaller.
0:07:29 > 0:07:33If it is then not cooked within the sauce, it can dry out really quick.
0:07:33 > 0:07:34He's making a short pastry,
0:07:34 > 0:07:38and what you want with short pastry is you want it to melt in the mouth.
0:07:38 > 0:07:40I really want to see Bobby do well today,
0:07:40 > 0:07:43and I hope this chicken pie really is what he wants it to be.
0:07:46 > 0:07:48Chefs, you've got 35 minutes left.
0:07:53 > 0:07:5725-year-old Sam is a junior sous-chef at a busy hotel restaurant
0:07:57 > 0:08:00in his hometown of Newcastle.
0:08:00 > 0:08:03I thought Sam was really brave using a stone bass for his
0:08:03 > 0:08:06signature dish, because it is not a fish that is widely used.
0:08:06 > 0:08:10I hope he can continue that bravery and bring it into the quarterfinals.
0:08:10 > 0:08:13This is a chef that makes me excited about his cooking and I really
0:08:13 > 0:08:17hope he's on his way to developing and becoming a much better chef.
0:08:19 > 0:08:22After the last round, I feel quite confident.
0:08:22 > 0:08:24Again, I'm feeling nervous, but I'm nervous,
0:08:24 > 0:08:28because I really do care and I don't want to slip and make mistakes.
0:08:30 > 0:08:33Sam, tell me, what are you making with these ingredients?
0:08:33 > 0:08:36I'm just basically making Asian poussin broth.
0:08:36 > 0:08:39And I'm using a breast for filling in the tortellini
0:08:39 > 0:08:41and some crisp skin for the texture.
0:08:41 > 0:08:43Tell me, why are you a chef?
0:08:43 > 0:08:45I'm a chef by fluke, basically.
0:08:45 > 0:08:49When I was 17, my knee was done in, I was playing rugby,
0:08:49 > 0:08:51so I had to change my career,
0:08:51 > 0:08:53but I've just been like a duck to water, really.
0:08:53 > 0:08:56I've thrived on it and I love it.
0:08:58 > 0:09:02Sam's making a tortellini of the poussin breast.
0:09:02 > 0:09:05The most important thing about the tortellini
0:09:05 > 0:09:07is the thickness of the pasta, the seasoning of the mixing side
0:09:07 > 0:09:10and making sure that he makes a beautiful shaped tortellini.
0:09:10 > 0:09:13There's not a lot else going on with the dish,
0:09:13 > 0:09:14this is slightly concerning.
0:09:14 > 0:09:17Sam looks just a little bit maybe lost
0:09:17 > 0:09:20and I'm hoping that the dish will develop as it goes along.
0:09:24 > 0:09:2723-year-old Alex is a senior chef de partie
0:09:27 > 0:09:31at an award-winning restaurant in a garden centre.
0:09:31 > 0:09:34I think that, now I've had a taste, I'm still going
0:09:34 > 0:09:37to stick to my game plan of one step at a time.
0:09:37 > 0:09:42I'm hoping that the judges see some potential in me and get what I'm about.
0:09:42 > 0:09:45Alex, what are you cooking for us?
0:09:45 > 0:09:48I'm cooking poussin on the crown with a rub of thyme,
0:09:48 > 0:09:50a bit of peppercorns, garlic and lemon.
0:09:50 > 0:09:51I've made a little ravioli,
0:09:51 > 0:09:53which I'm going to fill with a bit of spinach.
0:09:53 > 0:09:56So why the pasta, why the Italian sort of...?
0:09:56 > 0:09:59Well, there was more Asian things which I'm not 100%
0:09:59 > 0:10:01confident in using at this stage on an invention test.
0:10:01 > 0:10:04I think I'd be safer to stick with something I know
0:10:04 > 0:10:05and put up a good dish.
0:10:05 > 0:10:06- Good luck.- Thank you.
0:10:09 > 0:10:13Alex is using a lemon thyme and peppercorn marinade
0:10:13 > 0:10:15and he's left the poussin on the crown.
0:10:15 > 0:10:18He is also making a spinach ravioli as well.
0:10:18 > 0:10:21I like the fact Alex is making his own pasta.
0:10:21 > 0:10:25I hope it is a skill he has refined and it's lovely and thin.
0:10:25 > 0:10:27One of the things you need to be very careful of, is that it drains
0:10:27 > 0:10:29the water from the spinach.
0:10:29 > 0:10:31Because, if you've got water inside the ravioli,
0:10:31 > 0:10:34it just has a tendency to make the ravioli burst.
0:10:35 > 0:10:38Chefs, you've got 20 minutes left.
0:10:41 > 0:10:4634-year-old Mark is a sous-chef at a gastro pub in London.
0:10:46 > 0:10:51Mark's skills test was a disaster. He only served us a bowl of custard.
0:10:51 > 0:10:54I thought, at that point, I would be amazed
0:10:54 > 0:10:58if he could pull this back and he's done it, he's here.
0:10:58 > 0:11:01He's done it, because he served us an amazing lamb dish.
0:11:01 > 0:11:03Yeah, I kicked myself after the first round,
0:11:03 > 0:11:06but, you know, thankfully I got it back.
0:11:06 > 0:11:08That feeling, when you are told
0:11:08 > 0:11:12you can come back the following day, is incredible.
0:11:12 > 0:11:15I've not had a relief like that for years.
0:11:15 > 0:11:19I want to have that feeling over and over again, right up until the end.
0:11:21 > 0:11:22What are you making for us?
0:11:22 > 0:11:25I'm going to do Poussin, I'm going to confit the legs,
0:11:25 > 0:11:29I'm going to make a nice sauce out of the carcasses, broccoli puree
0:11:29 > 0:11:30and am going to do some roasted shallots.
0:11:30 > 0:11:34- So you feel very confident, then? - Yeah.- You look confident. - I feel happy.
0:11:34 > 0:11:36It's interesting, because, last time you walked in here,
0:11:36 > 0:11:39not knowing what was coming, it was a nightmare for you.
0:11:39 > 0:11:41It's just being in the presence of you two and, you know,
0:11:41 > 0:11:45- it's quite intimidating. Quite nerve-racking.- Hmm.- Both of you.
0:11:45 > 0:11:48- I'm not intimidating.- Yeah, you are. You are.- It's you.- You are.
0:11:48 > 0:11:50- You both are.- See! - THEY LAUGH
0:11:53 > 0:11:57Mark's poussin dish, to me, sounds very classical.
0:11:57 > 0:11:59He has taken the crown off, which he's going to do separately,
0:11:59 > 0:12:01the legs he's confit...
0:12:01 > 0:12:04He's also making a fondant potato and I know, Monica,
0:12:04 > 0:12:06that you love a good fondant.
0:12:06 > 0:12:08A fondant is about great colour, great caramelisation,
0:12:08 > 0:12:10but it has to be cooked all the way through.
0:12:10 > 0:12:14And if it is not cooked well, I know how upset you get.
0:12:16 > 0:12:19Chefs, you have five minutes left.
0:12:19 > 0:12:21Just five minutes.
0:12:26 > 0:12:29All of our chefs here today have opted for the poussin.
0:12:29 > 0:12:32I would have liked to have seen one dessert, but you know what?
0:12:32 > 0:12:36If we've got six different dishes here, I'm happy.
0:12:36 > 0:12:38If they are all done well, even happier.
0:12:44 > 0:12:46Chefs, you've got three minutes.
0:12:54 > 0:12:56OK, stop cooking.
0:12:56 > 0:12:58Time is up.
0:13:04 > 0:13:08You never feel confident, do you, when you're looking at everybody else's?
0:13:08 > 0:13:09Yeah, mate, you've done really well.
0:13:09 > 0:13:11- That looks stunning! - Yeah, looks lovely.
0:13:11 > 0:13:13- I fell to pieces, mate.- Hm?
0:13:13 > 0:13:14I fell to pieces.
0:13:16 > 0:13:19From the ten ingredients that were given,
0:13:19 > 0:13:24Nick has made roasted breast of poussin and a mousse-stuffed leg.
0:13:24 > 0:13:28He's served it with crispy squid, confit potato
0:13:28 > 0:13:31and a Thai-style vegetable broth.
0:13:31 > 0:13:34- It's a little plate of art, I think.- Thank you.
0:13:42 > 0:13:45Nick, I think that's a very, very well-executed plate of food.
0:13:45 > 0:13:47The broth is divine.
0:13:47 > 0:13:49Love the fact you have taken the legs and thighs off
0:13:49 > 0:13:53and you've turned them into a little boudin.
0:13:53 > 0:13:56Tomato garnish, spinach, everything works, it's all seasoned.
0:13:56 > 0:14:00- It's a very nice plate of food, Nick. Well done.- Thank you.
0:14:01 > 0:14:05What you seem to do is just take these great
0:14:05 > 0:14:09but simple ingredients and you elevate them.
0:14:09 > 0:14:11Anyone can roast a poussin.
0:14:11 > 0:14:14But you've made a mousse, you've stuffed the legs,
0:14:14 > 0:14:16you've cooked the breast really well.
0:14:16 > 0:14:19But it's that roasting of the bird, that seasoning of it,
0:14:19 > 0:14:21it's caramelised, it's delicious.
0:14:21 > 0:14:23- Really delicious.- Sure.
0:14:25 > 0:14:27Well, I get good feedback at work, obviously,
0:14:27 > 0:14:32but to get someone like Marcus and Monica to taste your food
0:14:32 > 0:14:36and just praise you out loud, it's just unbelievable.
0:14:39 > 0:14:45Andy's dish is his interpretation of a laksa, with pan-roasted squid
0:14:45 > 0:14:48and deep-fried salt-and-pepper tentacles,
0:14:48 > 0:14:51crispy chicken and broccoli couscous.
0:15:00 > 0:15:05Andy, it's a nice dish. You've made a good sauce.
0:15:05 > 0:15:07The squid is cooked nicely, so was the chicken.
0:15:07 > 0:15:10But they're not elements that have been cooked together,
0:15:10 > 0:15:13and I guess, because I have this laksa word stuck in my head,
0:15:13 > 0:15:17I want to be eating something that is harmonious.
0:15:17 > 0:15:21There's a nice warmth in the background there, but I just wish
0:15:21 > 0:15:24you'd have cooked it together in the flavours of this sauce.
0:15:24 > 0:15:26That's how I would attempt a laksa.
0:15:26 > 0:15:29- Would I be right or wrong?- Right. - OK. Why didn't you do that then?
0:15:29 > 0:15:32I was trying to just make it a bit more refined, but...
0:15:32 > 0:15:35I should have just stuck with my gut instinct and...
0:15:35 > 0:15:37Stick with what the dish is.
0:15:39 > 0:15:44I sort of knew what I should have done, but hopefully, they can see
0:15:44 > 0:15:48past the faults in the dish and they will want to see more of me.
0:15:48 > 0:15:52Bobby has made a deconstructed chicken pie,
0:15:52 > 0:15:57roast poussin breast on caramelised onion mash, served with poussin thigh
0:15:57 > 0:16:02between pastry layers, tender stem broccoli and a veloute sauce.
0:16:04 > 0:16:08Bobby, it's not the sort of pie I was thinking of,
0:16:08 > 0:16:09- to be honest with you.- Mm-hm.
0:16:09 > 0:16:12And when you mentioned the word "deconstruct",
0:16:12 > 0:16:14that did ring alarm bells in my head and I was actually longing
0:16:14 > 0:16:16and hoping for a pie, and that's not a pie.
0:16:28 > 0:16:30Oh, Bobby.
0:16:34 > 0:16:35Not good.
0:16:37 > 0:16:40Really, really not good.
0:16:40 > 0:16:43For me... The pastry, there's no flavour to it.
0:16:43 > 0:16:44It's certainly not short.
0:16:44 > 0:16:50The thigh is just dry, the breasts are dry.
0:16:50 > 0:16:54I'm really... I'm really struggling to find a positive on this plate, Bobby.
0:16:54 > 0:16:56In fact, I'm going to ask Monica.
0:16:58 > 0:17:00- MONICA SIGHS - Oh, Bobby.
0:17:00 > 0:17:04I applaud your enthusiasm about cooking
0:17:04 > 0:17:08and your ideas of wanting to be different,
0:17:08 > 0:17:12but I now question, do you have enough of the skill behind that
0:17:12 > 0:17:16to back up your ideas at this point in your career?
0:17:16 > 0:17:18You know...
0:17:18 > 0:17:19Oh, it went terrible.
0:17:19 > 0:17:21I could have delivered more, but that was me
0:17:21 > 0:17:25trying to go all out there and obviously it just didn't work.
0:17:27 > 0:17:31Sam has made tortellini stuffed with a poussin mousse.
0:17:31 > 0:17:35They are accompanied by broccoli, wilted spinach,
0:17:35 > 0:17:39crispy chicken skin flavoured with thyme and an Asian-style broth.
0:17:51 > 0:17:54Sam, when a chef is unsure of his cooking,
0:17:54 > 0:17:56it shows in his plate of food.
0:17:56 > 0:17:59The tortellinis, there is nothing in the filling that
0:17:59 > 0:18:03you eat and a burst of flavour hits you. The spinach, broccoli...
0:18:03 > 0:18:04Yeah, they are all cooked well,
0:18:04 > 0:18:07but there's nothing outstanding about it.
0:18:07 > 0:18:09It is not a great dish.
0:18:09 > 0:18:11There are things in here that I actually like.
0:18:11 > 0:18:14The broth has got more flavour than I expected it to have.
0:18:14 > 0:18:16It has got a little bit of warmth behind it as well,
0:18:16 > 0:18:17a little bit of a kick.
0:18:17 > 0:18:20I think this stage could go to another level,
0:18:20 > 0:18:23if you just felt a little bit more enthusiastic about it yourself.
0:18:23 > 0:18:26- Yeah, I apologise for that. - Sam, don't apologise.
0:18:26 > 0:18:27If you are looking at us, thinking,
0:18:27 > 0:18:30"What are they talking about?" then I would be slightly concerned.
0:18:30 > 0:18:34The best part about this dish, and you, is that you are concerned,
0:18:34 > 0:18:36- and that is fantastic.- Thank you.
0:18:39 > 0:18:41I think I just went way too safe.
0:18:44 > 0:18:47I don't know what happened to it, that's just not me.
0:18:49 > 0:18:53Alex's dish is lemon and thyme marinated poussin
0:18:53 > 0:18:55with spinach ravioli.
0:18:55 > 0:19:00A tomato concasse, broccoli with a chicken jus.
0:19:12 > 0:19:14Alex, the best thing about this dish is the chicken breast
0:19:14 > 0:19:17and the thigh - they're cooked very well. But that is it for me,
0:19:17 > 0:19:19it doesn't go much further than that.
0:19:19 > 0:19:21I don't think the raviolis are that good.
0:19:21 > 0:19:23It's sort of a light English roast dinner
0:19:23 > 0:19:26meets Italian raviolis with spinach.
0:19:26 > 0:19:30It just doesn't sort of work together as a complete dish.
0:19:30 > 0:19:31I like it in parts.
0:19:31 > 0:19:34I like the broccoli with the chicken on its own,
0:19:34 > 0:19:38but it is just very disjointed, if that makes sense.
0:19:39 > 0:19:42I had loads of ideas running through my head,
0:19:42 > 0:19:44so maybe it didn't work as a whole.
0:19:44 > 0:19:47I should have tasted it all in one spoon, got it all together
0:19:47 > 0:19:50when I was plating and gone, "Yum."
0:19:50 > 0:19:52Finally, it is Mark,
0:19:52 > 0:19:57who has made roasted poussin breast with a confit leg, fondant potato,
0:19:57 > 0:20:02roasted shallots, deep-fried spinach leaves and a broccoli puree.
0:20:02 > 0:20:04That is a good plate of food, Mark.
0:20:04 > 0:20:06Thank you.
0:20:13 > 0:20:15Mark, it is a great eating dish.
0:20:15 > 0:20:18The breast meat is just cooked nicely,
0:20:18 > 0:20:20still got the crispy skin on there. The fondant is lovely
0:20:20 > 0:20:23and the caramelised shallots just bring a bit of sweetness to it.
0:20:23 > 0:20:27- But it is not overdone and that is a great-tasting sauce.- Thank you.
0:20:29 > 0:20:31Really well cooked, Mark, very good.
0:20:31 > 0:20:34The puree is excellent - great colour, nice and smooth -
0:20:34 > 0:20:37and your seasoning on the dish is very good.
0:20:37 > 0:20:41- It is beautifully executed, so a really good job. Well done.- Cheers.
0:20:42 > 0:20:46I feel absolutely amazed. I could not have asked for better comments.
0:20:46 > 0:20:49Really, really happy, yeah. Ecstatic, in fact, yeah.
0:20:54 > 0:20:56Brilliant.
0:20:56 > 0:20:58Our first invention test and, boy,
0:20:58 > 0:21:00what a variety of dishes we got today.
0:21:03 > 0:21:07We can only take four through to our next round. Who are our favourites?
0:21:07 > 0:21:10Nick, without a doubt, stands out head and shoulders
0:21:10 > 0:21:13above everyone else at the moment and even Mark as well.
0:21:13 > 0:21:16I think they absolutely deserve to sail through to the next round.
0:21:16 > 0:21:19For me, Bobby has to be the first chef to leave the competition.
0:21:19 > 0:21:21He, for me, let himself down.
0:21:21 > 0:21:23He was up against some good chefs
0:21:23 > 0:21:26and, unfortunately, those highlighted his errors even more.
0:21:26 > 0:21:30It then comes down to Sam, Alex and Andy.
0:21:30 > 0:21:33We have to lose one of these chefs.
0:21:33 > 0:21:34What happened to Sam today?
0:21:34 > 0:21:37Sam, he was just a little bit off his mark, off his game.
0:21:37 > 0:21:41But there was a few little bits in there that shows potential.
0:21:41 > 0:21:42You know, we know he can cook,
0:21:42 > 0:21:45I just think today was a little bit too tough for him.
0:21:45 > 0:21:47I really want to stay in the competition
0:21:47 > 0:21:50because I am really passionate about being a chef
0:21:50 > 0:21:54and I don't want to just be a bog-standard chef.
0:21:54 > 0:21:57I really want to be a MasterChef.
0:21:57 > 0:21:59Alex's dish I found disjointed.
0:21:59 > 0:22:02It didn't completely come together to make one harmonious dish,
0:22:02 > 0:22:04but I did like parts of it.
0:22:04 > 0:22:06This is a massive challenge that is coming next.
0:22:06 > 0:22:09Is Alex good enough to cook for the critics?
0:22:09 > 0:22:11I think you and I need to really question
0:22:11 > 0:22:14- whether or not he can cope with that.- Not too confident.
0:22:14 > 0:22:18If I stay in, then I really have to get it 100% this time.
0:22:18 > 0:22:20Andy was a little bit disappointing today for me.
0:22:20 > 0:22:24I felt that he had sold me the dish when we were talking to him
0:22:24 > 0:22:26at the bench and then, when it came to the dish
0:22:26 > 0:22:29being presented in front of us, it didn't quite hit the mark.
0:22:29 > 0:22:31If Andy goes through to cook for the critics,
0:22:31 > 0:22:35I want to see more diversity from him. There is more to him than this.
0:22:35 > 0:22:39Yeah, I would love to stay in and cook my food for the critics,
0:22:39 > 0:22:42just to show the critics that it is not just Asian food that I can cook.
0:22:42 > 0:22:45I want to show them another side of me.
0:22:45 > 0:22:48We have got three chefs here and we need to lose one.
0:22:51 > 0:22:55Marcus, which two do you think can produce the most exciting food here
0:22:55 > 0:22:56and please the critics?
0:23:08 > 0:23:10There have been some great plates of food.
0:23:12 > 0:23:15But there have also been some errors here,
0:23:15 > 0:23:18and it is those errors that will cost you the competition.
0:23:19 > 0:23:22The first chef leaving the competition is...
0:23:23 > 0:23:26..Bobby. Thank you.
0:23:31 > 0:23:34The second chef leaving the competition is...
0:23:39 > 0:23:40..Alex.
0:23:45 > 0:23:48I feel slightly disappointed but very happy
0:23:48 > 0:23:52in how far I have come and how I competed against the other chefs.
0:23:54 > 0:23:57I came here for a bit of self belief and I got to the quarterfinal,
0:23:57 > 0:23:59you know? So, of course, I have it good, you know?
0:23:59 > 0:24:03I will just keep pinching myself, really, just to improve
0:24:03 > 0:24:05and become, you know, a good chef one day.
0:24:11 > 0:24:13Congratulations, well done.
0:24:30 > 0:24:34Chefs, you are now going to cook for the critics -
0:24:34 > 0:24:37some of the toughest in the country.
0:24:37 > 0:24:38No pressure, then!
0:24:40 > 0:24:43One of you is going to be leaving the competition at the end
0:24:43 > 0:24:45of today, so give it your best shot.
0:24:47 > 0:24:51You have an hour and 15 minutes to cook two courses -
0:24:51 > 0:24:52a main course and a dessert.
0:24:53 > 0:24:55Off you go. Good luck.
0:25:03 > 0:25:05You know, cooking for the critics is a big challenge -
0:25:05 > 0:25:10probably the most intense things I will ever have to do, I reckon.
0:25:10 > 0:25:12I am going there to focus on my food.
0:25:12 > 0:25:14I am not phased by anyone else in the kitchen.
0:25:14 > 0:25:19I know on my day I can cook better than them, I know I can.
0:25:19 > 0:25:21We are going to have to really fly today.
0:25:21 > 0:25:24There's some serious amount of work to get done
0:25:24 > 0:25:25in such a short amount of time.
0:25:29 > 0:25:31Cooking for the critics is something a little different.
0:25:31 > 0:25:33It's another level.
0:25:33 > 0:25:36They are going to be looking for something new, something exciting...
0:25:36 > 0:25:39They are also going to pull it to pieces, given half a chance.
0:25:39 > 0:25:42Our critics do not leave any stone unturned.
0:25:42 > 0:25:46No, they don't, but if they find a star in this room,
0:25:46 > 0:25:47the chef has made it.
0:25:50 > 0:25:51There is a lot of pressure.
0:25:51 > 0:25:56For me, the better the comments I get, the higher the expectation is.
0:25:56 > 0:25:59It is the further I can fall, so, yeah, I am enjoying it,
0:25:59 > 0:26:01but by no means am I taking it easy.
0:26:05 > 0:26:08- Hey, Nick, how are you doing? - Hot.- Hot?
0:26:08 > 0:26:11What are you cooking for the critics today?
0:26:11 > 0:26:14I am doing pan-fried halibut fillet with a cauliflower puree,
0:26:14 > 0:26:17curried red lentil and lemon grass sauce.
0:26:17 > 0:26:20- And I am doing a popcorn cake as my dessert.- Popcorn cake?
0:26:20 > 0:26:23Yeah, I suppose it was created by accident.
0:26:23 > 0:26:25I tried to make a popcorn ganache, didn't work.
0:26:25 > 0:26:27The mix resembled ground almond,
0:26:27 > 0:26:30so I made a financier out of it and it really worked.
0:26:30 > 0:26:32I really, really like it.
0:26:32 > 0:26:34Do you think these dishes are good enough to put you through to
0:26:34 > 0:26:38- knockout week?- I do think they're good enough, yeah.
0:26:38 > 0:26:39I can't rest on my laurels.
0:26:39 > 0:26:42I have had praise beyond what I could possibly dream,
0:26:42 > 0:26:44but I want more. I want more praise.
0:26:44 > 0:26:45- I like that.- Thank you.
0:26:48 > 0:26:50I love the sound of Nick's dish.
0:26:50 > 0:26:53Curried lentils, raisins, cauliflower puree
0:26:53 > 0:26:56and that lemon grass sauce as well.
0:26:56 > 0:26:57I hope Nick looks after the halibut.
0:26:57 > 0:26:59It needs to go into a hot pan to seal it.
0:26:59 > 0:27:02He has got to be very careful with the timing.
0:27:02 > 0:27:04The lentils is all about the balance of the cooking.
0:27:04 > 0:27:08You want the curry to come through but you don't want the curry flavour
0:27:08 > 0:27:11to overpower the halibut and the rest of the garnishes.
0:27:11 > 0:27:13Nick's dessert sounds interesting.
0:27:13 > 0:27:16I have never had a popcorn cake before.
0:27:16 > 0:27:22He is serving it with salted peanut mousse and caramelised bananas.
0:27:22 > 0:27:24Mmm!
0:27:24 > 0:27:26The mousse has to be light, fragrant.
0:27:26 > 0:27:28You want the peanut flavour to come through and yet be very
0:27:28 > 0:27:31careful with the quantity of salt that you put in that dish.
0:27:31 > 0:27:34Too much salt and the dish is ruined.
0:27:38 > 0:27:43My dishes today, I'm doing a lamb rump with stuffed courgette flowers
0:27:43 > 0:27:44with goat's cheese and honey.
0:27:44 > 0:27:48Courgette and basil puree, compressed tomato
0:27:48 > 0:27:50and caramelised onion.
0:27:50 > 0:27:53For dessert, I am doing chocolate coffee mouse,
0:27:53 > 0:27:57caramel chocolate shard in a yoghurt sorbet.
0:27:57 > 0:28:00They are not safe.
0:28:00 > 0:28:02My last dish I did before was way too safe.
0:28:02 > 0:28:06I think it should go great today, fingers crossed.
0:28:08 > 0:28:10Sam, your last round was tough, wasn't it?
0:28:10 > 0:28:13You find that really hard, the invention test.
0:28:13 > 0:28:17It was an easy test, I was just... I don't know. Words cannot explain.
0:28:17 > 0:28:19I need to pull my socks up, basically.
0:28:19 > 0:28:22- Have you done this before?- Yes. - Tried and tested?- Yeah.
0:28:22 > 0:28:25It's the closest to a service you have got so far in the competition.
0:28:25 > 0:28:29- It is, yeah. I love service. Should be fine.- Good.
0:28:29 > 0:28:31- Better let you get on.- Off you go.
0:28:33 > 0:28:36Sam has chosen a rump of lamb.
0:28:36 > 0:28:39He is cooking it in the vac pack machine, which is a very good idea,
0:28:39 > 0:28:41especially with the time limit here.
0:28:41 > 0:28:44All he needs to do then is to sear it in a lovely hot pan with
0:28:44 > 0:28:48some butter and get that lovely caramelisation into it.
0:28:48 > 0:28:51Sam's dessert is a chocolate and coffee mousse.
0:28:51 > 0:28:55One of the most important things is that the mousse sets on time.
0:28:55 > 0:28:58The sorbet needs to be made, it needs to be put into the freezer
0:28:58 > 0:29:00so it is nice and firm.
0:29:00 > 0:29:02What we don't want is our sorbet melting
0:29:02 > 0:29:03before it gets to our critics.
0:29:09 > 0:29:13Up until now, I cooked quite a lot of Asian flavours.
0:29:13 > 0:29:16Hopefully, today, I can show them that I am not a one-trick pony -
0:29:16 > 0:29:18it's not all I can do.
0:29:18 > 0:29:21These dishes are pretty much as British as you can get,
0:29:21 > 0:29:25so I am really looking forward to showing them something different.
0:29:29 > 0:29:33The title of the dish is Nanny Pickles' Lamb And Greens.
0:29:33 > 0:29:35It is a loin of lamb with spring vegetables
0:29:35 > 0:29:38- and a shepherd's pie on the side. - Nanny Pickles?- Yeah.
0:29:38 > 0:29:40Is your second name Pickles?
0:29:40 > 0:29:43No, it is Peacock, but my son and my niece
0:29:43 > 0:29:45and nephew couldn't pronounce Peacock.
0:29:45 > 0:29:49It turned out to be Pickles and we have just run with it ever since.
0:29:49 > 0:29:51For dessert, I have got a honey and vanilla parfait
0:29:51 > 0:29:55- with strawberries and crumble. - You really want this, Andy.
0:29:55 > 0:29:58Yeah, I think the last couple of rounds I have been a bit quiet
0:29:58 > 0:30:00- but today is the day.- The last rounds have been a bit quiet?
0:30:00 > 0:30:02Is the animal coming out of you now, is it?
0:30:02 > 0:30:05No, I have just got too much to do now, I think!
0:30:05 > 0:30:08- All right, get on with it. - Thank you, Chefs.
0:30:08 > 0:30:12Nana Pickles' Lamb Loin - I quite like the title of that dish, but
0:30:12 > 0:30:16the bit I'm really looking forward to, Monica, is the shepherd's pie.
0:30:16 > 0:30:17I love shepherd's pie.
0:30:17 > 0:30:20Just got to get some big, bold flavours in there.
0:30:20 > 0:30:23You want it to be nice and rich and oozing lamb flavour,
0:30:23 > 0:30:26and then, on top, you want a beautiful, creamy potato puree.
0:30:26 > 0:30:29That's what I look for in a good shepherd's pie.
0:30:30 > 0:30:33Perfect parfait for me, it's all about making sure that you can
0:30:33 > 0:30:38still cut into it without having to chip through it like an ice block.
0:30:38 > 0:30:40Sounds simple, but it's actually quite a lot of detail in there.
0:30:40 > 0:30:42He's got to get the parfait right.
0:30:43 > 0:30:46Chefs, you've had 30 minutes.
0:30:46 > 0:30:4730 minutes.
0:30:49 > 0:30:51Mark is going 100mph.
0:30:52 > 0:30:55This chef is hungry for it and we can see it.
0:30:55 > 0:30:58He's making for us a hazelnut-crusted cod
0:30:58 > 0:31:02which he's going to slowly poach and then finish under the grill.
0:31:02 > 0:31:05He's also serving it with the clam vinaigrette.
0:31:05 > 0:31:08It should work as long as he gets it right, and the most important thing
0:31:08 > 0:31:09I'm going to be looking for is
0:31:09 > 0:31:11making sure that he doesn't overcook that cod.
0:31:11 > 0:31:13For a dessert, Mark is making us
0:31:13 > 0:31:17a chocolate marquise with pickled cherries and a creme fraiche sorbet.
0:31:17 > 0:31:20The marquise is a little bit firmer than a chocolate mousse.
0:31:20 > 0:31:22It's very, very rich and I think -
0:31:22 > 0:31:26with the chocolate glaze on top cut through with the cherries - wow.
0:31:26 > 0:31:28But Mark has got to watch the pickling of the cherry.
0:31:28 > 0:31:32If they're too sharp, too sour, it can destroy this dessert.
0:31:34 > 0:31:37- Hi, Mark.- How are you doing?- I'm all right, are you?- Good, thanks, Chef.
0:31:37 > 0:31:39Nice to see you've got some colour back on your cheeks.
0:31:39 > 0:31:42- You're normally as white as a ghost! - Why these two dishes?
0:31:42 > 0:31:44Where's the inspiration from your dishes to date?
0:31:44 > 0:31:47I think that it's just stuff that I've cooked before, stuff that's
0:31:47 > 0:31:51been raved about by my fiancee, by my family, by my friends.
0:31:51 > 0:31:54I love cod, I think it's a really flavourful piece of fish.
0:31:54 > 0:31:56Chocolate - I'm a massive chocoholic.
0:31:56 > 0:31:58- So are we!- Yeah. - Looking forward to it.
0:32:00 > 0:32:03You know, obviously, I hoped that I'd get far in the competition,
0:32:03 > 0:32:06but when you get here and you have to deal with the nerves and
0:32:06 > 0:32:09the pressure, you know, there's more to it than just cooking some food.
0:32:09 > 0:32:12Just to get this far I'm more than happy,
0:32:12 > 0:32:14but I really want to go further.
0:32:30 > 0:32:31What's happened, Sam?
0:32:31 > 0:32:34I was making the chocolate-coffee mousse,
0:32:34 > 0:32:37just added the sugar not as slow as I would like to.
0:32:37 > 0:32:39And it's not worked.
0:32:39 > 0:32:41- I'll get another batch on. - Pick yourself up.
0:32:41 > 0:32:44You've got to go even faster now.
0:32:45 > 0:32:48Chefs, you've got 15 minutes left.
0:32:48 > 0:32:50The critics are here and hungry.
0:33:02 > 0:33:05I always look forward to MasterChef: The Professionals,
0:33:05 > 0:33:07because I hope I'm about to come across someone
0:33:07 > 0:33:09at the beginning of a brilliant career so that
0:33:09 > 0:33:15I can really smugly say, a few years down the line, that I met them when.
0:33:15 > 0:33:17What I don't want to see is a load of foraging.
0:33:17 > 0:33:22Don't come in here with a basket of sea vegetables from your beach hut
0:33:22 > 0:33:26or some dandelion leaves from your nanny's back yard.
0:33:26 > 0:33:28That doesn't tell me about how you cook, it just tells me
0:33:28 > 0:33:31that you're following fashion.
0:33:31 > 0:33:35I think the food that we want is food that mixes simplicity
0:33:35 > 0:33:37with a little bit of a twist.
0:33:37 > 0:33:39We want to be surprised, pleasantly,
0:33:39 > 0:33:42and we're here to eat and we're hungry.
0:33:45 > 0:33:48- Nick, you've got 2½ minutes left. - Oui.
0:33:48 > 0:33:49Are we getting there?
0:33:49 > 0:33:53The cauliflower's ready, puree's hot, lentils are hot.
0:33:53 > 0:33:55Literally the cooking of the fish.
0:33:56 > 0:33:58If I actually had a choice,
0:33:58 > 0:34:01I could choose one of the main courses from this menu,
0:34:01 > 0:34:04Nick's would be the one that would instinctively appeal to me -
0:34:04 > 0:34:07pan-fried halibut, curried red lentils, cauliflower,
0:34:07 > 0:34:08lemon grass sauce.
0:34:08 > 0:34:10It's certainly the most interesting.
0:34:12 > 0:34:14- Been tasting everything?- Absolutely.
0:34:14 > 0:34:17I guess the one thing that worries me about it is there's not a lot of
0:34:17 > 0:34:21comfort there, of squish and squelch and carbs and that sort of thing.
0:34:21 > 0:34:24It's all about clean, pure flavours.
0:34:25 > 0:34:27You happy with the fish?
0:34:27 > 0:34:28I'd have liked a better colour.
0:34:34 > 0:34:37You need to really just take your time a little bit here, OK?
0:34:37 > 0:34:40Just keep it together, send out some nice plates.
0:34:40 > 0:34:41Yeah, that's it.
0:34:43 > 0:34:45Lovely. Are you happy?
0:34:45 > 0:34:46- Yes.- OK.
0:34:46 > 0:34:48- OK, off you go.- Thank you, Chef.
0:34:50 > 0:34:53- That's the first time I've seen him flustered.- Yeah.
0:34:53 > 0:34:56- It's the first time he's been under pressure, hasn't it?- It shows.
0:34:57 > 0:34:58Thank you.
0:34:58 > 0:35:00Thank you.
0:35:01 > 0:35:05I've cooked you a pan-fried halibut fillet with curried lentils,
0:35:05 > 0:35:07cauliflower and a lemon grass sauce.
0:35:07 > 0:35:09- Hope you enjoy.- Thank you.
0:35:11 > 0:35:16The menu had colour and flavour and a certain amount of pizzazz,
0:35:16 > 0:35:18and what's come out is...
0:35:18 > 0:35:20- JAY RAYNER:- A symphony of beige.
0:35:27 > 0:35:29This is quite a frustrating dish.
0:35:29 > 0:35:32It's a perfectly decent, nice piece of fish, but that quite
0:35:32 > 0:35:36clever lemon grass sauce, I think he could have made more of it.
0:35:36 > 0:35:40Then you've got this curried lentil dhal, which is really, really nice.
0:35:40 > 0:35:44- But there's not any of it. - I don't know what to make of this.
0:35:44 > 0:35:46He's reached for something, but I don't know what it is.
0:35:46 > 0:35:49I actually like this dish a lot more than you guys.
0:35:49 > 0:35:51You're nicer than us!
0:35:51 > 0:35:55I'm really enjoying it. I think he understands flavour.
0:35:55 > 0:35:58I really like the spicy warmth from the lentils,
0:35:58 > 0:36:01there's sweetness from this cauliflower puree
0:36:01 > 0:36:04and there's sharp, sweet sultanas
0:36:04 > 0:36:07and I think, you know, I'd like to taste more of his food.
0:36:09 > 0:36:12- MARCUS:- I think both you and I had big expectations.
0:36:12 > 0:36:15I just don't think that Nick has taken this dish to another level.
0:36:18 > 0:36:22When it comes to Nick's dessert, I'm genuinely excited.
0:36:22 > 0:36:26Warm popcorn cake, salted peanut mousse, caramelised banana...
0:36:26 > 0:36:28That better be all the things it says it is,
0:36:28 > 0:36:30because I want to eat that.
0:36:30 > 0:36:32Cake's come out really well.
0:36:32 > 0:36:33Really happy with it.
0:36:33 > 0:36:37I'm just worried it could be too sweet and too chewy and,
0:36:37 > 0:36:41you know, my mouth won't open, which could be a tremendous thing!
0:36:45 > 0:36:46Is the mousse all right, Nick?
0:36:46 > 0:36:49Yeah, it's set, it's light and, yeah,
0:36:49 > 0:36:51there's just enough salt in there.
0:36:51 > 0:36:52Take your best plates.
0:37:02 > 0:37:03Thank you.
0:37:06 > 0:37:09For dessert, I've made a popcorn financier cake with peanut mousse,
0:37:09 > 0:37:12caramelised banana and salted peanut.
0:37:12 > 0:37:13Thank you.
0:37:23 > 0:37:26Again, I think Nick has shown that he really does understand flavour.
0:37:26 > 0:37:30I think there's some really delicious tastes on this plate
0:37:30 > 0:37:32and I think that the popcorn cake is great.
0:37:32 > 0:37:34I think it's really innovative - I've never had it before.
0:37:34 > 0:37:36I really like it.
0:37:36 > 0:37:39I really like the salted peanut mousse, which is delicious.
0:37:39 > 0:37:42There's good stuff happening there, but it's just not quite there.
0:37:42 > 0:37:44If it had been a big disc of a cake
0:37:44 > 0:37:46and then some of the caramelised bananas
0:37:46 > 0:37:48and a big heap of the cream, that would have been fabulous.
0:37:48 > 0:37:51Instead it's trying to be grown up.
0:37:51 > 0:37:54I think there's no question that Nick is a good chef.
0:37:54 > 0:37:56He's got some nice light touches,
0:37:56 > 0:38:00he understands about flavour combination...
0:38:00 > 0:38:03But this guy just needs a bit of fire in his belly.
0:38:03 > 0:38:05He needs to be a bit braver.
0:38:07 > 0:38:11The cake, it's got an interesting flavour, I just...
0:38:11 > 0:38:14I can't see this cake as a dessert, personally, and I think Nick
0:38:14 > 0:38:18has just not quite hit the mark that we both were expecting him to.
0:38:18 > 0:38:20HE SIGHS
0:38:28 > 0:38:32Exhausted. Erm, that was hard, that was really hard.
0:38:32 > 0:38:33The pressure is just...
0:38:33 > 0:38:36It gets turned up about ten notches from what we've done before.
0:38:36 > 0:38:38That was really, really tough.
0:38:41 > 0:38:43Sam, you've got six minutes. How's it going?
0:38:43 > 0:38:45OK, OK. Not as well as I planned.
0:38:47 > 0:38:51So, Sam's main course is pan-fried lamb rump,
0:38:51 > 0:38:55stuffed courgette flower with compressed tomato and goat's cheese.
0:38:55 > 0:38:57Well, nothing to upset Auntie there, is there?
0:38:57 > 0:39:00This combination is very, very tried and tested,
0:39:00 > 0:39:03so it has to be done absolutely perfectly.
0:39:10 > 0:39:12If he can cook it well, there may be a great dish.
0:39:12 > 0:39:15My fear is it just could be a really boring dish.
0:39:24 > 0:39:26- Are you happy with that lamb? - Yeah, perfect.
0:39:29 > 0:39:30- Ready to go.- Ready?
0:39:37 > 0:39:38Afternoon.
0:39:41 > 0:39:43- Thank you.- You're welcome.
0:39:44 > 0:39:46Thank you.
0:39:46 > 0:39:48Your rump of lamb with compressed tomato,
0:39:48 > 0:39:51stuffed courgette flowers with goat's cheese and honey,
0:39:51 > 0:39:56confit onion and courgette and basil puree with lamb and Madeira sauce.
0:39:56 > 0:39:58Thank you.
0:39:58 > 0:40:00Well, it's an interesting-looking plateful, isn't it?
0:40:00 > 0:40:04Because it's been put together with a slightly artistic eye.
0:40:04 > 0:40:07Well, Tracey, I couldn't disagree with you more.
0:40:07 > 0:40:09I can't see any artistry here.
0:40:09 > 0:40:12It's like food that's landed on a plate with a kind of dull thud.
0:40:19 > 0:40:21I like knowing that an animal is an animal,
0:40:21 > 0:40:24but I don't necessarily like seeing the connective tissue.
0:40:24 > 0:40:27This is undercooked to an extraordinary degree.
0:40:27 > 0:40:29This is quite a curious plate of food,
0:40:29 > 0:40:31because this compressed tomato,
0:40:31 > 0:40:34that looks like a big chunk of watermelon, adds nothing.
0:40:34 > 0:40:37The onion, it's OK where it's caramelised,
0:40:37 > 0:40:41but this lacks, to me, any sort of sophistication.
0:40:41 > 0:40:45This basil puree not only underpins the whole thing,
0:40:45 > 0:40:46it overwhelms the whole thing.
0:40:46 > 0:40:49I mean, it really is a very dominant flavour.
0:40:49 > 0:40:52Altogether, it's just not harmonising, is it?
0:40:54 > 0:40:57Didn't look too great. Didn't taste great either.
0:40:57 > 0:41:00The thing that really jumps out at me is the bleeding of the meat,
0:41:00 > 0:41:04and the deep-frying of the courgette with the cheese inside.
0:41:04 > 0:41:06This, for me, has been a car crash for Sam.
0:41:06 > 0:41:08The big question is going to be -
0:41:08 > 0:41:11can he pull it back with his dessert?
0:41:13 > 0:41:17- Sam, do you want to move a bit faster?- Yeah.- Yeah.
0:41:17 > 0:41:20Sam's dessert is a chocolate espresso mousse
0:41:20 > 0:41:23with a chocolate caramel shard and yoghurt sorbet.
0:41:23 > 0:41:25Obviously, with the mousse, it needs to be light.
0:41:25 > 0:41:27HE KNOCKS ON FOOD
0:41:27 > 0:41:30It's frozen solid, man.
0:41:30 > 0:41:33Have you left it in the blast chiller all this time?
0:41:33 > 0:41:36- Or was it in the freezer? - It was in the blast chiller.
0:41:36 > 0:41:38Is the sorbet ready?
0:41:38 > 0:41:40It's in the freezer. It's setting.
0:41:40 > 0:41:43Yoghurt sorbet - could be a good way of cutting through
0:41:43 > 0:41:47the bitterness of the espresso mousse.
0:41:47 > 0:41:48- It's not set, is it?- Not set.
0:41:48 > 0:41:51'So, it could be a lovely combination of
0:41:51 > 0:41:53'temperatures and textures,'
0:41:53 > 0:41:55we hope.
0:41:55 > 0:41:57- MONICA:- Come on, Sam.
0:42:13 > 0:42:14Yeah, I'm ready to go.
0:42:18 > 0:42:20- I'm not happy.- Oh, my God.
0:42:22 > 0:42:26- Thank you.- You're welcome.
0:42:26 > 0:42:29For you, I've got chocolate espresso mousse, caramel,
0:42:29 > 0:42:31chocolate rocks, yoghurt sorbet.
0:42:31 > 0:42:34I apologise for the tuile,
0:42:34 > 0:42:37as I just wasn't happy to serve it.
0:42:37 > 0:42:38- Thank you.- Thank you.
0:42:45 > 0:42:48In an ideal world, the presentation of a dish should give you
0:42:48 > 0:42:52some idea of what the experience of eating it is going to be,
0:42:52 > 0:42:56and I will say that, in that regard, Sam has succeeded.
0:42:56 > 0:42:58It's a terrible dish.
0:42:58 > 0:43:01I think Sam might have had, sort of, technical problems,
0:43:01 > 0:43:04but even if he hadn't, there's a fundamental problem with it,
0:43:04 > 0:43:07which is that everything is turned up to 11, isn't it?
0:43:07 > 0:43:09The chocolate is very bitter.
0:43:09 > 0:43:12The coffee mousse tastes a little bit like coffee extract,
0:43:12 > 0:43:16and there's an unpleasant sort of lactic tang to the sorbet,
0:43:16 > 0:43:18which is now a sauce.
0:43:18 > 0:43:20It is... It's dreadful.
0:43:22 > 0:43:24Wow(!)
0:43:24 > 0:43:26Marcus, we've seen some of our chefs crumble
0:43:26 > 0:43:27when they cook for the critics,
0:43:27 > 0:43:30- but I don't recall having it this bad.- Mmm.
0:43:35 > 0:43:37HE SIGHS
0:43:42 > 0:43:44'Horrendous. That's...'
0:43:44 > 0:43:47Oh, it's just the worst nightmare.
0:43:47 > 0:43:50Everything went wrong for us today. Everything.
0:43:50 > 0:43:52Erm, I'm pretty embarrassed.
0:43:58 > 0:44:01So, Andi's main dish, I think, sounds very attractive.
0:44:01 > 0:44:04'This is basically lamb two ways.'
0:44:04 > 0:44:06If Nanny Pickles offered me a shepherd's pie with some peas,
0:44:06 > 0:44:09asparagus, baby gem and shallots, I'd be quite happy.
0:44:09 > 0:44:11I don't think I need the loin of lamb with it.
0:44:11 > 0:44:13I think he's slightly indecisive.
0:44:13 > 0:44:16Shepherd's pie has to be really, really good, though.
0:44:16 > 0:44:17Really, really good.
0:44:17 > 0:44:19- Time to plate up.- Yup.
0:44:24 > 0:44:26I wish I could stop shaking.
0:44:26 > 0:44:28- All you've got to do is press the plates now.- It's the fun part.
0:44:28 > 0:44:30You need to enjoy it.
0:44:33 > 0:44:35Good job. Good job.
0:44:36 > 0:44:39How is the shepherd's pie?
0:44:39 > 0:44:40- They're good.- Ooh.
0:44:40 > 0:44:42- Are we good to go?- Yes, Chef.
0:44:50 > 0:44:51Thanks, Andi.
0:44:54 > 0:44:57Today's main course is Nanny Pickles' lamb and greens,
0:44:57 > 0:45:00which is a loin of lamb with spring greens,
0:45:00 > 0:45:02pea puree and a shepherd's pie.
0:45:02 > 0:45:05- You know what I'm going to ask you, don't you?- Who's Nanny Pickles?
0:45:05 > 0:45:07- Who's Nanny Pickles?- It's my nan.
0:45:07 > 0:45:10When I was younger, I always used to go to her house,
0:45:10 > 0:45:11she would ask what I would like,
0:45:11 > 0:45:13and it was always lamb and runner beans.
0:45:13 > 0:45:14Thank you.
0:45:17 > 0:45:19I do think that it's a bit of a mismatch.
0:45:19 > 0:45:21This is a lovely spring, light...
0:45:21 > 0:45:22light-looking plateful,
0:45:22 > 0:45:25and then there's this big, autumnal, very rich-looking thing.
0:45:25 > 0:45:28You know, I think we need to eat them together to see how it's
0:45:28 > 0:45:29- going to work.- Shall we?
0:45:29 > 0:45:30Let's do it.
0:45:38 > 0:45:40All right. Doesn't work together.
0:45:40 > 0:45:42I mean, there's lots of good cooking.
0:45:42 > 0:45:44That lovely, sweet pea puree.
0:45:44 > 0:45:47The vegetables have really got crunch.
0:45:47 > 0:45:50The lamb is well cooked, but the problem comes with
0:45:50 > 0:45:53the fact that the shepherd's pie just doesn't match with it at all.
0:45:53 > 0:45:57I mean, it's like serving a self-saucing chocolate fondant
0:45:57 > 0:45:58with, you know, a treacle tart.
0:45:58 > 0:46:00Get rid of the lamb loin,
0:46:00 > 0:46:03and replace it with the shepherd's pie,
0:46:03 > 0:46:05or vice versa, but both...
0:46:05 > 0:46:08You know, it's a waste of time, doing that separate dish.
0:46:11 > 0:46:13The shepherd's pie is not needed,
0:46:13 > 0:46:15but yet it's so good.
0:46:15 > 0:46:19That's such a shame, because this is supposed to be the side dish,
0:46:19 > 0:46:22yet that is better than the main plate itself.
0:46:22 > 0:46:23Oh, dear.
0:46:26 > 0:46:28The honey and vanilla parfait, strawberries and crumble
0:46:28 > 0:46:30has me worrying about the two extremes.
0:46:30 > 0:46:33On the one hand, it could be exactly as written,
0:46:33 > 0:46:36which is a little bit dull.
0:46:36 > 0:46:40On the other hand, it could be textures of honey and vanilla
0:46:40 > 0:46:43and strawberry and crumble, and shoot me be now.
0:46:43 > 0:46:46'With a parfait, you've got to get it set exactly right,'
0:46:46 > 0:46:49and bring it to us in peak condition, or don't bother.
0:46:51 > 0:46:53It's looking quite good.
0:46:53 > 0:46:55I'm quite pleased that it's set.
0:47:03 > 0:47:06- Is that the last thing to go on that?- Yes, Chef.
0:47:07 > 0:47:09- Are you happy?- Yeah.
0:47:14 > 0:47:16It's good.
0:47:22 > 0:47:23Thank you.
0:47:26 > 0:47:28For dessert, we have a honey and vanilla parfait
0:47:28 > 0:47:31with strawberries and crumble.
0:47:31 > 0:47:32- Thank you.- Thanks.
0:47:40 > 0:47:44The parfait is well made, and he has the strawberries,
0:47:44 > 0:47:46and he's sort of made a crumble-like thing,
0:47:46 > 0:47:52but none of that makes excuses for just the lack of ideas.
0:47:52 > 0:47:53I actually like that honey parfait a lot,
0:47:53 > 0:47:58but what it needs with it is something dark and toffee-ish,
0:47:58 > 0:47:59and caramel-y,
0:47:59 > 0:48:04and these strawberries are just flabby and nothing.
0:48:04 > 0:48:06It's dull, and I know it's picky,
0:48:06 > 0:48:09cos if I cooked this at home, there would be dancing
0:48:09 > 0:48:11- in the streets of Plumpton... - TRACEY CHUCKLES
0:48:11 > 0:48:14..but on this show, what can one say?
0:48:14 > 0:48:15You know, snooze-erama.
0:48:18 > 0:48:21I think Andi's done a safe dessert here,
0:48:21 > 0:48:23but the balance of the flavours,
0:48:23 > 0:48:25which was what we want to see, is what makes it work.
0:48:25 > 0:48:28It's not a bad dish, but it's not a great dish.
0:48:34 > 0:48:36HE SIGHS
0:48:36 > 0:48:37'It was tough.'
0:48:37 > 0:48:40The timeframe is so, so tough,
0:48:40 > 0:48:44to get everything absolutely bang on, exactly how you want it.
0:48:44 > 0:48:45Erm...
0:48:45 > 0:48:49Overall, I'm relatively happy.
0:48:49 > 0:48:51'If I had the energy, I'd probably smile.'
0:48:56 > 0:48:58Mark, you have three minutes left.
0:48:58 > 0:49:00- Yeah, thank you.- What's left to do?
0:49:00 > 0:49:03Just blanch the sea veg,
0:49:03 > 0:49:05grill the cod,
0:49:05 > 0:49:07and then that's it. I'm good to go.
0:49:07 > 0:49:09Well, having said I didn't want to see someone turning up
0:49:09 > 0:49:11with their foraging basket,
0:49:11 > 0:49:15we have inevitably got some sea vegetables with Mark's main course,
0:49:15 > 0:49:18but I do like the sound of it.
0:49:19 > 0:49:24Hazelnut cod, with some lovely, slippery, dark onion puree,
0:49:24 > 0:49:27clams and sea vegetables. Well, it all makes sense.
0:49:27 > 0:49:30It all sounds like it could work well together.
0:49:30 > 0:49:32- Sort of try and enjoy this bit, Mark, if you can?- Yeah.
0:49:32 > 0:49:34I know that's easy for us to say.
0:49:38 > 0:49:40'The problem with this kind of cookery is...'
0:49:40 > 0:49:43it's not enough to just corral a bunch of ingredients on a plate.
0:49:43 > 0:49:45You've got to be really good at it.
0:49:47 > 0:49:48Good job.
0:49:53 > 0:49:55- Nearly there?- Nearly there.
0:50:00 > 0:50:01- Good job.- Yeah. He did very well.
0:50:04 > 0:50:06- Hi there.- Hi.
0:50:06 > 0:50:08Thank you very much.
0:50:08 > 0:50:10OK, guys, so we've got a herb-crusted cod,
0:50:10 > 0:50:12caramelised onion puree,
0:50:12 > 0:50:15with clams and roasted Roscoff onions,
0:50:15 > 0:50:17and some wilted sea veg.
0:50:17 > 0:50:18And what's your foam?
0:50:18 > 0:50:20It's cockle foam. Thank you.
0:50:22 > 0:50:26Mark has delivered us a stunning plate of food here.
0:50:26 > 0:50:27Wow.
0:50:27 > 0:50:30That fish is cooked to perfection.
0:50:30 > 0:50:32The clam vinaigrette is divine.
0:50:32 > 0:50:35The nut crust, phew...
0:50:35 > 0:50:37If those critics don't like that, Monica,
0:50:37 > 0:50:38then both you and I should just give up,
0:50:38 > 0:50:40cos that is good. Brilliant.
0:50:45 > 0:50:48Wow. I think this is extraordinarily good.
0:50:48 > 0:50:51The fish is perfectly cooked,
0:50:51 > 0:50:54and that hazelnut crust is amazing.
0:50:54 > 0:50:57It's inspired, the texture it gives to it.
0:50:57 > 0:50:59What's clever about it is it's all supporting the fish,
0:50:59 > 0:51:01like the fish is totally the star of the show,
0:51:01 > 0:51:03but there's loads of other tastes going on.
0:51:03 > 0:51:06But what really makes it sing is the use of acidity.
0:51:06 > 0:51:08It just points everything up,
0:51:08 > 0:51:12like little splashes of colour on an Impressionist painting.
0:51:12 > 0:51:14That's me saying I like it.
0:51:14 > 0:51:16It almost doesn't need that cheesy crust,
0:51:16 > 0:51:19because there's lots of powerful flavours going...
0:51:19 > 0:51:22- I'll have yours, then. - You can have it.
0:51:22 > 0:51:25I mean, it's good, but the dish doesn't need it.
0:51:27 > 0:51:29Mmm.
0:51:29 > 0:51:33- It's one of those "Are we going to clear the plate?" moments.- Mmm.
0:51:41 > 0:51:44Mark's dessert is dark chocolate marquise,
0:51:44 > 0:51:48creme fraiche sorbet, pickled cherries and caramel tuile.
0:51:48 > 0:51:53That combination of cherries and dark chocolate calls to mind,
0:51:53 > 0:51:57inevitably, the Black Forest gateau, doesn't it?
0:51:57 > 0:51:59Mark, it's looking good. Are you happy with it?
0:51:59 > 0:52:00I am, yeah. Chuffed, yeah.
0:52:00 > 0:52:03- All right, cos we've got to get a bit of a move on, OK?- Yes, Chef.
0:52:03 > 0:52:05The little USP, the thing that's making you think
0:52:05 > 0:52:07it's original, is the pickled cherries.
0:52:07 > 0:52:10They'd better be really, really good pickled cherries.
0:52:16 > 0:52:17How's the sorbet, Mark?
0:52:17 > 0:52:18Yeah, it's not right. It's not set.
0:52:18 > 0:52:22- Are you going to use it?- I might try and use the top.- The top?- Yeah.
0:52:28 > 0:52:30There's no point trying to make a quenelle out of that,
0:52:30 > 0:52:33- you might as well just put it in. - Yes, Chef.- Nice, rustic sorbet.
0:52:33 > 0:52:36- Just the way I wanted it.- Exactly.
0:52:36 > 0:52:37That's it.
0:52:46 > 0:52:47Thank you.
0:52:49 > 0:52:50Thank you.
0:52:52 > 0:52:55We've got a dark chocolate marquise with a chocolate glaze,
0:52:55 > 0:52:59pickled cherries, caramel tuile, and a creme fraiche sorbet.
0:52:59 > 0:53:01Thank you very much.
0:53:05 > 0:53:06Mmm.
0:53:08 > 0:53:10It's really nice, isn't it?
0:53:10 > 0:53:13I love it when this sort of thing happens on this show -
0:53:13 > 0:53:15a sensational first course,
0:53:15 > 0:53:19and now this dessert, which is, I think, perfect in every way.
0:53:19 > 0:53:22He's coaxed a real depth of chocolaty flavour
0:53:22 > 0:53:24out of that chocolate mousse,
0:53:24 > 0:53:27but kept it just on the right side of being overwhelming.
0:53:27 > 0:53:30The pickling of the cherries is interesting.
0:53:30 > 0:53:32It just gives a little acidity to what otherwise could be
0:53:32 > 0:53:34a cloying plateful. It's very clever.
0:53:34 > 0:53:36The lovely, softness of his sorbet,
0:53:36 > 0:53:39the sugar tuile... I mean, it's amazing.
0:53:39 > 0:53:42This is great food and this is what this competition is about.
0:53:44 > 0:53:48The marquise is delicious. It's so rich and velvety.
0:53:48 > 0:53:50The cherries, that have been very gently pickled...
0:53:50 > 0:53:53It goes without saying that they go together.
0:53:53 > 0:53:54This is a fantastic pudding.
0:53:54 > 0:53:56Mark's had a good day in the kitchen today.
0:53:56 > 0:53:58He ought to hold his head up high.
0:54:00 > 0:54:03HE SIGHS
0:54:03 > 0:54:05'Yeah, I feel relieved that I've actually done it.'
0:54:05 > 0:54:09I've actually got the food that I wanted to produce up on the plate.
0:54:10 > 0:54:12I don't know what they've said,
0:54:12 > 0:54:14so I'm not going to be overly happy,
0:54:14 > 0:54:17but, yeah, I'm confident in what I've done today.
0:54:23 > 0:54:25There is one thing very clear -
0:54:25 > 0:54:27there's never an easy round in MasterChef.
0:54:27 > 0:54:30Wow, that was tough.
0:54:30 > 0:54:33I think, straight off, there's one chef that stood out today,
0:54:33 > 0:54:35and that was Mark.
0:54:35 > 0:54:38That cod dish was sensational.
0:54:38 > 0:54:41You and I loved it, and the critics loved it too.
0:54:41 > 0:54:42His dessert was the marquise -
0:54:42 > 0:54:45this was a delicious dessert.
0:54:45 > 0:54:46We're in absolute agreement.
0:54:46 > 0:54:48Mark sails through to Knockout Week.
0:54:48 > 0:54:50Nick is one of our star cooks.
0:54:50 > 0:54:52He's done so well in the competition.
0:54:52 > 0:54:54Today was a different day for Nick.
0:54:54 > 0:54:56The critics really did enjoy Nick's popcorn cake,
0:54:56 > 0:54:58which was quite clever.
0:54:58 > 0:54:59The main course, the fish,
0:54:59 > 0:55:02they didn't think quite came together, but they can see
0:55:02 > 0:55:03some great potential in this chef,
0:55:03 > 0:55:06which is what I'm really happy about,
0:55:06 > 0:55:09- because we can see great potential in Nick.- Yeah.
0:55:09 > 0:55:11For me, I mean, yeah, in my eyes, it wasn't, it wasn't...
0:55:11 > 0:55:12It wasn't as I wanted it,
0:55:12 > 0:55:15'so to make myself 100% happy again, want to stay in'
0:55:15 > 0:55:19and I want to prove to them that, yeah, I can do better than that.
0:55:19 > 0:55:21Well, that leaves us Sam and Andi.
0:55:21 > 0:55:24Sam, oh, not a great day.
0:55:24 > 0:55:26The lamb that was just sort of pushed to the limit
0:55:26 > 0:55:28and bleeding all over the plate -
0:55:28 > 0:55:31the courgette flower in the deep-fat fryer. Such a shame.
0:55:31 > 0:55:34I didn't think it could get any worse, but then we got his dessert.
0:55:34 > 0:55:37Got to keep your fingers crossed and hope for the best
0:55:37 > 0:55:39and I know there's something inside of us,
0:55:39 > 0:55:42you know, and I hope they see it in us.
0:55:43 > 0:55:47Andi told us a story about his cooking,
0:55:47 > 0:55:49and it was about Nanny Pickles,
0:55:49 > 0:55:52and the memories of the food that he knew.
0:55:52 > 0:55:55However, I don't think the cooking quite lived up to the story.
0:55:55 > 0:55:58There is definitely, without a doubt, potential there.
0:55:58 > 0:56:00The question is, can he deal with what's coming next?
0:56:00 > 0:56:03Is he the chef we should take through to the next round?
0:56:05 > 0:56:09'It's like an emotional, draining experience, but there's'
0:56:09 > 0:56:12nothing more that I want than to go through to the next stage.
0:56:12 > 0:56:14We'll just have to see.
0:56:14 > 0:56:17- Phew, well, Marcus, we've got to make a decision.- Mm-hm.
0:56:17 > 0:56:20Who deserves to go through to Knockout Week?
0:56:20 > 0:56:24Who can deal with the pressure that's coming around the corner?
0:56:24 > 0:56:25I think I know who.
0:56:36 > 0:56:38Chefs, you should be proud of yourselves.
0:56:38 > 0:56:41You've got this far. You've set the bar very, very high.
0:56:43 > 0:56:44Unfortunately,
0:56:44 > 0:56:48we can only take three of you through to Knockout Week.
0:56:50 > 0:56:53The chef that is leaving us is...
0:56:57 > 0:56:58..Sam.
0:56:58 > 0:57:00Thank you.
0:57:00 > 0:57:02- Best of luck.- Thank you. - Thanks, Sam.
0:57:07 > 0:57:08'Yeah, just disappointed.'
0:57:08 > 0:57:11I mean, I was expecting it. I had a horrendous round.
0:57:12 > 0:57:15'But I'm going to hold my head up high, you know?
0:57:15 > 0:57:17'I've got to cook for the critics,
0:57:17 > 0:57:19'and there's not a lot of people who have done that.'
0:57:19 > 0:57:22And I'm still really young and eager to do really well.
0:57:26 > 0:57:30Guys, you are now through to Knockout Week.
0:57:32 > 0:57:34'Yeah, today was the toughest so far.'
0:57:34 > 0:57:38It was the most I've sweated in a kitchen for a long time.
0:57:38 > 0:57:40'But I'm absolutely ecstatic.'
0:57:40 > 0:57:43I mean, a place in the Knockout Week is just unreal.
0:57:43 > 0:57:45'I mean, to even get this far is brilliant.'
0:57:45 > 0:57:48I'm just, yeah, I'm buzzing, absolutely.
0:57:49 > 0:57:51'Oh, I'm just over the moon,'
0:57:51 > 0:57:55and, if I could just take this excitement and what I did with me,
0:57:55 > 0:57:57then, yeah, the only way is up, really.
0:58:00 > 0:58:03Next week,
0:58:03 > 0:58:07another six professionals fight for a place in the quarterfinal.
0:58:10 > 0:58:12It's all happening, isn't it?
0:58:14 > 0:58:16I think it's a delightful eating dish.
0:58:17 > 0:58:19Absolutely stunning.