0:00:02 > 0:00:07The hunt for the next professional MasterChef champion continues
0:00:07 > 0:00:11and these six chefs all believe they have what it takes
0:00:11 > 0:00:12to win the title.
0:00:14 > 0:00:20Tonight, they face two challenges set by judge Gregg Wallace
0:00:20 > 0:00:22and two of Britain's best chefs,
0:00:22 > 0:00:26Monica Galetti and Michelin-starred Marcus Wareing.
0:00:30 > 0:00:32I'm really competitive. I don't want to go home.
0:00:32 > 0:00:34I'm going to go in all guns blazing
0:00:34 > 0:00:36and try and get through to the next stage.
0:00:36 > 0:00:39I am really excited to be in this competition
0:00:39 > 0:00:42and I hope I can make myself proud.
0:00:44 > 0:00:46Our chefs have got to be at the top of their game.
0:00:46 > 0:00:48They need to be focused.
0:00:48 > 0:00:50They need to want this more than anything.
0:00:52 > 0:00:54It's going to be a roller-coaster ride,
0:00:54 > 0:00:57but it's going to be one they will never, ever forget.
0:01:03 > 0:01:06Marcus, what are you going to get your chefs to do?
0:01:06 > 0:01:09I'm going to ask my chefs to cook a buck rarebit.
0:01:09 > 0:01:11It's a Welsh rarebit with a fried egg.
0:01:11 > 0:01:14Is that a commonly known thing or is that a Marcus invention?
0:01:14 > 0:01:16- No, it's a classic. - Do you know buck rarebit?
0:01:16 > 0:01:19I've not had a buck rarebit in a long time.
0:01:19 > 0:01:22- Can you show me how to do it? - Mm. OK.
0:01:22 > 0:01:25We take our loaf of bread. I'm using a sourdough.
0:01:28 > 0:01:30So, good virgin olive oil.
0:01:30 > 0:01:32A head of garlic.
0:01:33 > 0:01:36I'm just going to put the bread onto the griddle pan.
0:01:38 > 0:01:41So, I'm making a classic roux sauce.
0:01:41 > 0:01:42The milk has to be up to temperature.
0:01:42 > 0:01:45It just helps it all work and come together much quicker.
0:01:46 > 0:01:49Equal quantities of butter to flour and just start to melt that.
0:01:50 > 0:01:51And then we drop in the flour.
0:01:54 > 0:01:57Then we slowly start to add our warm milk.
0:01:58 > 0:01:59I don't know about you, Monica,
0:01:59 > 0:02:01but this is one of the first things I learned.
0:02:01 > 0:02:03This is one of your basic sauces
0:02:03 > 0:02:06and so they've got to know if that flour and butter's not cooked out
0:02:06 > 0:02:09before the milk goes in, it will be lumpy.
0:02:09 > 0:02:12I'll be amazed if they don't know how to do this.
0:02:12 > 0:02:14They may just sprinkle the cheese on the top.
0:02:14 > 0:02:15- No.- No.
0:02:15 > 0:02:17You don't think so? All right, let's see.
0:02:18 > 0:02:20Now it starts to come together as a lump.
0:02:22 > 0:02:23You just keep cooking and adding.
0:02:25 > 0:02:27Now you see it's started to turn into a sauce now.
0:02:29 > 0:02:30What I am looking for
0:02:30 > 0:02:33is the chef that then tastes to see whether the flour's cooked.
0:02:36 > 0:02:38It's beautifully smooth. It needs seasoning.
0:02:38 > 0:02:40- Oh, yeah. - HE CHUCKLES
0:02:40 > 0:02:43- Now we're going to put in our cheese.- Mm!
0:02:48 > 0:02:49Now we're going to take two egg yolks
0:02:49 > 0:02:51and add that into the cheese sauce.
0:02:54 > 0:02:56Worcester sauce.
0:02:57 > 0:02:58English mustard.
0:02:59 > 0:03:01And this is Madeira.
0:03:01 > 0:03:03Classically, you'd use an ale or a stout.
0:03:03 > 0:03:05I just love the sweetness in the background.
0:03:09 > 0:03:10And now for the fried egg.
0:03:10 > 0:03:13One of the most passionate things I've ever seen done on television
0:03:13 > 0:03:14when it comes to cookery
0:03:14 > 0:03:16and it was Albert Roux cooking a fried egg
0:03:16 > 0:03:19with so much passion and enjoyment, it was extraordinary.
0:03:19 > 0:03:21And you can say it's just a fried egg,
0:03:21 > 0:03:23but it's what you do with it and how you treat it.
0:03:23 > 0:03:25I want to get the butter foaming
0:03:25 > 0:03:28cos I'm going to use a little bit of the butter around the plate.
0:03:30 > 0:03:32The reason why I'm doing it in this little pan is
0:03:32 > 0:03:35I want the egg - the fried egg - to stay nice and round.
0:03:35 > 0:03:37Just leave that on a low heat.
0:03:37 > 0:03:41This is the cheese sauce with all the other bits and pieces.
0:03:41 > 0:03:43It's a bit more than my mum's cheese on toast.
0:03:43 > 0:03:46- SHE LAUGHS - Under the grill.
0:03:46 > 0:03:47Again, it's very quick.
0:03:48 > 0:03:49Here he comes.
0:03:53 > 0:03:55To finish, the fried egg.
0:03:55 > 0:03:56Hey!
0:04:00 > 0:04:02And here we have our buck rarebit.
0:04:03 > 0:04:05You can have the one without the egg.
0:04:05 > 0:04:06I knew you'd say that!
0:04:10 > 0:04:12Mm!
0:04:13 > 0:04:17This is my new luxury breakfast at the weekends.
0:04:17 > 0:04:19This is an amazing dish on its own.
0:04:19 > 0:04:21I hope our chefs can do it some justice.
0:04:21 > 0:04:23It'll be an interesting challenge for them.
0:04:23 > 0:04:26It'll be a fantastic eating challenge if they manage this
0:04:26 > 0:04:28cos this is cracking, Marcus.
0:04:28 > 0:04:31You could do this professionally if you set your mind to it.
0:04:31 > 0:04:34- Shall we get the chefs in, see what they can do?- Let's get them in.
0:04:36 > 0:04:40First up is Darren, who works in development for a global food brand.
0:04:42 > 0:04:44This is my first development chef job.
0:04:44 > 0:04:46I develop new recipes
0:04:46 > 0:04:49from everything from soup through chutneys
0:04:49 > 0:04:51to sauces and salad dressings.
0:04:51 > 0:04:54I work closely with a team of food technologists
0:04:54 > 0:04:57who take my recipes and then turn them into factory recipes.
0:04:57 > 0:05:00Some days, I could be making a budget soup
0:05:00 > 0:05:02and the next day, I could be cooking a fine dining meal
0:05:02 > 0:05:04for really important guests.
0:05:04 > 0:05:07The reason I took the job was to spend more time with my family
0:05:07 > 0:05:09and it's Monday to Friday, nine to five,
0:05:09 > 0:05:11so it's probably a perfect balance.
0:05:11 > 0:05:13Being a chef, it's just fantastic.
0:05:13 > 0:05:15Sticking on your whites in the morning
0:05:15 > 0:05:17and walking past the rest of the people into the kitchen
0:05:17 > 0:05:20with a big swagger on, it's fantastic.
0:05:20 > 0:05:21I just love it.
0:05:22 > 0:05:24I think Marcus, Monica and Gregg can expect
0:05:24 > 0:05:27a couple of little surprises from me yet.
0:05:27 > 0:05:31OK, Darren, I would like you to make us a buck rarebit.
0:05:31 > 0:05:32OK.
0:05:32 > 0:05:34- Do you know what that is?- No. - HE CHUCKLES
0:05:34 > 0:05:36- It's a Welsh rarebit... - Welsh rarebit.
0:05:36 > 0:05:38- ..with a fried egg on top.- OK.
0:05:38 > 0:05:42- Are you all right with that? - I'll be OK with that, I think.- OK.
0:05:42 > 0:05:45One buck rarebit, 15 minutes. Off you go.
0:05:53 > 0:05:56- MONICA:- Make yourself comfortable. - THEY CHUCKLE
0:05:56 > 0:05:59- Do you work for a removals company? - No, but I might after this.
0:06:30 > 0:06:32Seven and a half minutes left.
0:06:36 > 0:06:39- Is it warming up? - It's taking forever.
0:06:39 > 0:06:40It might be quicker under the salamander.
0:06:47 > 0:06:49It's not my bread, I promise.
0:06:52 > 0:06:54You've got five minutes left.
0:06:55 > 0:06:57Stop throwing it about.
0:06:57 > 0:07:00Get on for a painter and decorator as well as a removal van.
0:07:00 > 0:07:02- And a comedian. - Oh, I don't know about that.
0:07:08 > 0:07:10It's far too hot. I need to start that again.
0:07:10 > 0:07:12You're all right, though. You've got time. Just.
0:07:19 > 0:07:21Is it against the rules
0:07:21 > 0:07:23to ask Monica or Marcus to look after my egg?
0:07:23 > 0:07:24- MONICA:- Yeah, it is.
0:07:25 > 0:07:27Why wouldn't you ask me?
0:07:31 > 0:07:34You've got 60 seconds to cook that egg and get it on the toast.
0:07:34 > 0:07:37Ooh. Come on.
0:07:40 > 0:07:4130 seconds.
0:07:43 > 0:07:45Is this the most stressful egg you've encountered?
0:07:45 > 0:07:48- I must say it probably is, yes. - Right, five seconds.
0:07:48 > 0:07:50I'd get it on the toast if I were you.
0:07:54 > 0:07:57- Get it on. Yeah. Ooh! Oy-oy! - How about an upside down egg?
0:07:57 > 0:07:59- Time's up.- Time's up.
0:08:04 > 0:08:07You've delivered a buck rarebit. That, you have.
0:08:07 > 0:08:10But the big error for me was the dry toast.
0:08:10 > 0:08:12There was some oil there and some garlic to moisten the bread.
0:08:20 > 0:08:22You've most certainly got the tang of Cheddar.
0:08:22 > 0:08:23I can get a hint of mustard.
0:08:23 > 0:08:27Unfortunately, I can't pick up any Worcestershire sauce at all.
0:08:27 > 0:08:30And it's pleasant, without being wonderful.
0:08:32 > 0:08:35Great attempt, but we want fantastic.
0:08:35 > 0:08:37- Thank you very much. - Thank you, Darren.- Thank you.
0:08:46 > 0:08:48I was really quite surprised to see Marcus
0:08:48 > 0:08:50and it set me back a little bit
0:08:50 > 0:08:51cos I'd mentally prepared for Monica.
0:08:51 > 0:08:55Um, so, it was just sort of like a snowball effect, I guess.
0:08:58 > 0:09:02Next into the kitchen is sous chef Alex.
0:09:03 > 0:09:07I'm sous chef in a five-star country house hotel in Perthshire.
0:09:07 > 0:09:12I've worked in varied one-Michelin-star restaurants,
0:09:12 > 0:09:15three-Michelin-star in Paris, Singapore.
0:09:15 > 0:09:17Working in Michelin-starred restaurants
0:09:17 > 0:09:19is very demanding, but I enjoy it
0:09:19 > 0:09:22and that's the kind of level I want to be at.
0:09:22 > 0:09:25I want to see if I can pit my wits
0:09:25 > 0:09:27against the best chefs that are out there.
0:09:29 > 0:09:32In the future, I would love to have a family restaurant -
0:09:32 > 0:09:35me and my wife and our four kids.
0:09:35 > 0:09:37Just me and my little team in the kitchen.
0:09:37 > 0:09:38That would be perfect, yeah.
0:09:40 > 0:09:45- Alex, I'd like you to cook us a buck rarebit.- OK.
0:09:46 > 0:09:49- Do you know what that is? - It's like Welsh rarebit, yeah?
0:09:49 > 0:09:53- It's a Welsh rarebit with a fried egg on top.- Ah, right. OK.
0:09:53 > 0:09:56- This is my breakfast, all right? - OK.- Don't mess it up, chef.
0:09:56 > 0:09:58- 15 minutes, Alex. Off you go.- OK.
0:10:15 > 0:10:17You don't seem nervous either.
0:10:17 > 0:10:19No, I just find it easy to switch off.
0:10:19 > 0:10:21I suppose with four kids, five dogs and a wife,
0:10:21 > 0:10:22you've had a lot of practice,
0:10:22 > 0:10:24- I should imagine. - HE LAUGHS
0:10:38 > 0:10:40You're halfway, Alex.
0:10:55 > 0:10:57You've changed your mind. What are you going to do?
0:10:57 > 0:10:59Just going to glaze the rarebit first.
0:10:59 > 0:11:01I didn't want the egg to overcook.
0:11:04 > 0:11:06You've got five minutes left, all right?
0:11:06 > 0:11:08There's enough time, but just.
0:11:31 > 0:11:33You've got two minutes to go, Alex.
0:11:34 > 0:11:35What have you done to my egg?
0:11:37 > 0:11:39- All done, chef?- Done.
0:11:43 > 0:11:46Alex, I thought it was going really well at first.
0:11:55 > 0:11:58It tastes like egg on toast. It really does.
0:11:58 > 0:12:00There's not enough sauce there.
0:12:00 > 0:12:03What I'm looking for is a big, bold flavour
0:12:03 > 0:12:04underneath the fried eggs.
0:12:04 > 0:12:07So, for me, yes, you delivered the buck rarebit,
0:12:07 > 0:12:10but it's not been delivered to the standard that I was looking for.
0:12:10 > 0:12:13I think we'd all like to see a bit of love and passion in you, Alex.
0:12:13 > 0:12:16- All right?- Yeah. - Another round to show it.
0:12:16 > 0:12:18- Thank you very much. - MONICA:- Thanks, Alex.
0:12:26 > 0:12:29- HE SIGHS - I'm feeling a bit...
0:12:31 > 0:12:32..annoyed.
0:12:32 > 0:12:35I know I should have presented it a bit better.
0:12:35 > 0:12:37I didn't do it as good as I could have, you know.
0:12:37 > 0:12:40In the next round, I'm just going to give it my all.
0:12:42 > 0:12:48Last to face Marcus is 28-year-old London chef de partie Anthony.
0:12:51 > 0:12:55I work in a one-Michelin-star establishment in London.
0:12:55 > 0:12:57I work on the fish section.
0:12:57 > 0:12:58The food I personally like to cook
0:12:58 > 0:13:01is a mixture between sweet and savoury,
0:13:01 > 0:13:04combinations that you wouldn't necessarily think of -
0:13:04 > 0:13:07a cucumber sorbet or a red onion ice cream.
0:13:07 > 0:13:09That's what really excites me about cooking.
0:13:09 > 0:13:11I'm ready for the competition
0:13:11 > 0:13:14because I enjoy working in high-pressure situations
0:13:14 > 0:13:17and I enjoy the pressure in the kitchen.
0:13:17 > 0:13:20The standards in the competitions that I've seen before are very high,
0:13:20 > 0:13:23- but I think I could do better. - Have a look at this lot.
0:13:23 > 0:13:25This doesn't look bad for a skills test.
0:13:25 > 0:13:26No. Cheese on toast.
0:13:28 > 0:13:33Anthony, I would like you to make us a buck rarebit.
0:13:33 > 0:13:36- OK.- 15 minutes. Off you go.- Lovely.
0:13:43 > 0:13:45Anthony, have you made a Welsh rarebit before?
0:13:45 > 0:13:47Quite a while ago when I was working in a pub.
0:13:47 > 0:13:51- Do you remember how it's done? - Um, I hope so.
0:14:14 > 0:14:15You're halfway.
0:14:39 > 0:14:41- What happened there, Anthony? - Just cracked the yolk.
0:14:43 > 0:14:48- Have you got another small pan?- No. - You've got five minutes left.
0:15:00 > 0:15:01I've never seen that in my life.
0:15:11 > 0:15:13- GREGG:- You have three minutes.
0:15:17 > 0:15:20- What's happened?- I just burnt the toast.- Burnt the toast?
0:15:27 > 0:15:29- It's all happening, isn't it?- Yeah.
0:15:38 > 0:15:40- You've got a minute left.- Yes.
0:15:46 > 0:15:49You've got 30 seconds. Get it on a plate.
0:15:49 > 0:15:52- Yeah, it's not going to be ready. - Sure?- I wouldn't like to serve that.
0:15:52 > 0:15:54- No.- You've still got 30 seconds.
0:15:57 > 0:15:59Ten seconds. Is that ready to get out?
0:16:04 > 0:16:05Just get it on.
0:16:06 > 0:16:09OK. Right, time's up.
0:16:12 > 0:16:14The egg, for me, was the big surprise.
0:16:14 > 0:16:17- I've never seen an egg fried in a pan before.- No.
0:16:17 > 0:16:20I mean, that's a first for me and I've seen a lot in the kitchen.
0:16:28 > 0:16:31Your cheese sauce has got a lovely tang to it.
0:16:31 > 0:16:34There's a slight sweetness to it and sharpness and it's well seasoned.
0:16:34 > 0:16:36However, that's not toast.
0:16:36 > 0:16:38It's not cooked. It's a piece of bread.
0:16:38 > 0:16:41It is a shame because that's possibly the nicest
0:16:41 > 0:16:43- of the cheese sauces that I've tried so far.- Thank you.
0:16:43 > 0:16:47I can taste the mustard and the Worcester sauce through it,
0:16:47 > 0:16:48but it's on soggy bread.
0:16:48 > 0:16:52- It's not toasted, Anthony.- Yes.
0:16:52 > 0:16:55- All right, one more round to go yet. - Thank you.- Thank you.
0:17:02 > 0:17:05I found that a little bit horrible, to be honest.
0:17:05 > 0:17:07Leading up to it, I wasn't very nervous,
0:17:07 > 0:17:09but as soon as I got in there, nerves got the best of me.
0:17:14 > 0:17:18Marcus, we've seen the chefs with your skills test.
0:17:18 > 0:17:19Now it's your turn, Monica.
0:17:19 > 0:17:21What are you going to get them to do?
0:17:21 > 0:17:23I would like my guys to do
0:17:23 > 0:17:26a very straightforward butchery skills test.
0:17:26 > 0:17:27They have a whole rabbit.
0:17:27 > 0:17:30I'd like it jointed into five, prepared for cooking.
0:17:30 > 0:17:33The saddle, I'm going to bone out completely and stuff it
0:17:33 > 0:17:35and the same with the back thigh.
0:17:35 > 0:17:37Butchering a rabbit is not something they do every day.
0:17:37 > 0:17:40It's the boning and stuffing that's going to be the interesting side.
0:17:40 > 0:17:43Right, 15 minutes, you and the rabbit. Off you go.
0:17:44 > 0:17:46First thing, you have the joint of the thigh, which is here.
0:17:46 > 0:17:49It comes to the saddle. Very simply going to cut through that.
0:17:52 > 0:17:56The legs. So, very simply cut through this.
0:17:59 > 0:18:01We have the saddle here.
0:18:01 > 0:18:04So, you can feel the ribs. Go, "One, two" and cut through.
0:18:04 > 0:18:06So, repeat on the other side
0:18:06 > 0:18:09and then you're just going to cut straight through. OK.
0:18:09 > 0:18:11And there we have the saddle.
0:18:11 > 0:18:13So, you'd have the two front legs here.
0:18:15 > 0:18:17The problems we have nowadays
0:18:17 > 0:18:20is a lot of what we can buy in is already prepared.
0:18:20 > 0:18:23Then I would always expect a young chef
0:18:23 > 0:18:25to find somewhere where he can learn that butchery.
0:18:25 > 0:18:29I think it's almost wrong that a chef attempts to cook something
0:18:29 > 0:18:31if he doesn't know how it's broken down.
0:18:32 > 0:18:36We've removed the front legs, back legs and saddle
0:18:36 > 0:18:39and now you're going to stuff a saddle, stuff a leg.
0:18:39 > 0:18:41Start with boning out the back leg.
0:18:41 > 0:18:43So, what you'll find is there's a bone down here
0:18:43 > 0:18:46which is called the aitchbone, OK? So, you can see it's there.
0:18:46 > 0:18:48You want to remove that.
0:18:48 > 0:18:51You can't get to this thigh bone until you remove the aitchbone.
0:18:52 > 0:18:55That's it. And then you want to go through.
0:18:55 > 0:18:58We don't want them to cut through this side of the leg.
0:19:00 > 0:19:01This may be a rabbit,
0:19:01 > 0:19:04but the principle of what Monica's doing applies to a chicken,
0:19:04 > 0:19:05- a leg of lamb.- Leg of lamb.
0:19:07 > 0:19:09The bone has broken off, but what happened is
0:19:09 > 0:19:12there's a piece of knuckle there which you do want to remove.
0:19:14 > 0:19:18We've got some mince here. Fill up that cavity.
0:19:20 > 0:19:22OK, we've got some crepinette here.
0:19:22 > 0:19:23What is the crepinette?
0:19:23 > 0:19:26The crepinette is the lining of the stomach.
0:19:26 > 0:19:28As soon as you cook that, this will melt away,
0:19:28 > 0:19:30but it will hold it together.
0:19:31 > 0:19:35Then you would just wrap that. That is ready to cook.
0:19:35 > 0:19:36Lovely.
0:19:36 > 0:19:40The next thing we're going to do is bone up the saddle of rabbit.
0:19:40 > 0:19:43We want to remove the ribcage and the backbone,
0:19:43 > 0:19:46leaving the whole piece of meat intact.
0:19:46 > 0:19:48It's about following the natural seam
0:19:48 > 0:19:51and where the meat meets the bone.
0:19:51 > 0:19:52This is the real point now
0:19:52 > 0:19:55where you want to see the chef taking their time,
0:19:55 > 0:19:57making sure that they're not tearing the meat
0:19:57 > 0:19:59and then it comes off in one piece without any holes.
0:20:00 > 0:20:03- This is what you want.- Yeah.
0:20:06 > 0:20:08And you're going to overlap
0:20:08 > 0:20:10and hold it with the belly here.
0:20:14 > 0:20:15So, there we have it -
0:20:15 > 0:20:20the stuffed saddle, the boned-out and stuffed thigh
0:20:20 > 0:20:22and two legs and the back thigh.
0:20:22 > 0:20:24That looks tricky to me.
0:20:24 > 0:20:28I think, if they've never seen or worked on a whole rabbit before,
0:20:28 > 0:20:30they need to look at it as breaking it down into five parts
0:20:30 > 0:20:32and I think it's very self-explanatory.
0:20:32 > 0:20:34Well, we've got three very nervous chefs.
0:20:34 > 0:20:36Let's see what they can do with this rabbit.
0:20:36 > 0:20:39They might be even more nervous when we get them in here.
0:20:39 > 0:20:40Let's see what they can do.
0:20:42 > 0:20:45First to face Monica's test is Angela,
0:20:45 > 0:20:48an English teacher turned private chef.
0:20:50 > 0:20:54I work for a variety of companies, private clients.
0:20:54 > 0:20:56The scope of what I do can vary
0:20:56 > 0:20:59from anything like A Midsummer Night's Dream-type party
0:20:59 > 0:21:00with edible flowers
0:21:00 > 0:21:01and beautiful pea shoots
0:21:01 > 0:21:04to Indian banquets for 200,
0:21:04 > 0:21:07so it really is very varied.
0:21:07 > 0:21:09I think I've always been in a very foodie environment.
0:21:09 > 0:21:12My family are beef and sheep farmers.
0:21:12 > 0:21:13My dad makes wine.
0:21:14 > 0:21:18I love my job and that's a really, really special thing to have.
0:21:22 > 0:21:25- You've worked with rabbit before, Angela?- Yes, I have. Yeah.
0:21:25 > 0:21:27- Happy with butchery?- Yes, I am. - Good, good, good.
0:21:27 > 0:21:31- What I would like you to do is to joint it into five.- OK.
0:21:31 > 0:21:34I then would like you to bone out one of the back legs and stuff it.
0:21:34 > 0:21:40- OK.- And also to bone out the saddle, roll and stuff.- Brilliant.
0:21:40 > 0:21:43- Right, Angela, you have 15 minutes. - Excellent.- Off you go.
0:21:47 > 0:21:50- GREGG:- Stop shaking. - I know, right? It's terrible.
0:21:53 > 0:21:57- Are you OK?- Fine. Still shaking, but fine.
0:22:00 > 0:22:02That would have been good for rolling.
0:22:02 > 0:22:04That would really have helped, wouldn't it?
0:22:04 > 0:22:05- GREGG:- Mm.
0:22:07 > 0:22:10- Sorry. Please give me a second. - MONICA:- That's all right.
0:22:10 > 0:22:12Just remember, you are up against the clock,
0:22:12 > 0:22:15- so don't take too much time.- Sorry.
0:22:23 > 0:22:25You OK, Angela?
0:22:25 > 0:22:27Yeah, I think I've gone through the skin, which is unfortunate.
0:22:27 > 0:22:29I'm shaking like a leaf as well.
0:22:29 > 0:22:31Apart from those two catastrophic things...
0:22:31 > 0:22:33Those two slightly catastrophic things.
0:22:33 > 0:22:35- ..it's OK.- I'm OK.
0:22:39 > 0:22:42SHE SIGHS
0:22:42 > 0:22:45- We've got a leg to do yet. - Get a move on, yeah.- Yeah.- Got you.
0:22:47 > 0:22:49- Last minute.- Last minute?
0:22:49 > 0:22:52- I don't think you're going to get this done.- I'll give it a go.
0:22:57 > 0:22:58- Ten seconds.- Oh!
0:23:00 > 0:23:02- Say that again.- I don't think I can!
0:23:04 > 0:23:06Right, time's up. Stop. That's it.
0:23:07 > 0:23:09- All done?- Yeah.
0:23:12 > 0:23:15- Angela, how was that? - I was surprised how nervous I was.
0:23:15 > 0:23:17I was surprised.
0:23:17 > 0:23:21You removed the legs off without a problem.
0:23:21 > 0:23:24Great to see that you retained the majority of the meat
0:23:24 > 0:23:25around the side.
0:23:25 > 0:23:28I think the saddle, though you took your time about it
0:23:28 > 0:23:29and eventually got it off,
0:23:29 > 0:23:32yes, there were a bit of nips along the middle,
0:23:32 > 0:23:35but you still kept it as intact as possible.
0:23:35 > 0:23:37But I am pleased that, because you ran out of time,
0:23:37 > 0:23:40you left the joint of the top bit of the leg there,
0:23:40 > 0:23:42which is what you want to see.
0:23:42 > 0:23:44So, you do have five decent pieces here
0:23:44 > 0:23:46and, I think, a really great effort.
0:23:46 > 0:23:47Oh, thank you so much.
0:23:47 > 0:23:50- Angela, thank you. Off you go. Thank you.- Thank you very much.
0:24:01 > 0:24:04That was unexpectedly nerve-racking.
0:24:04 > 0:24:06Once you start questioning, like, one thing,
0:24:06 > 0:24:08like, all the other questions start coming out,
0:24:08 > 0:24:11so you kind of just question everything and your ability.
0:24:11 > 0:24:13You're like, "Oh, my gosh. Am I doing this right?
0:24:13 > 0:24:16"Do I remember how to do this right? Is this a leg? I don't know."
0:24:16 > 0:24:17You know? I know it's a leg.
0:24:19 > 0:24:24Next is Danilo, who is the head chef at the Italian Embassy in London.
0:24:27 > 0:24:30I cook basically for the ambassador and his family,
0:24:30 > 0:24:34but we do also organise lunch for five
0:24:34 > 0:24:37or dinner for 100.
0:24:37 > 0:24:39Well, the food in the Italian Embassy,
0:24:39 > 0:24:40of course, is Italian food.
0:24:40 > 0:24:43I always try to add a personal touch.
0:24:43 > 0:24:45We can call it modern Italian.
0:24:45 > 0:24:47I want to prove that
0:24:47 > 0:24:51simple cooking can be impressive without too much showing off.
0:24:53 > 0:24:56My mother and my father, they used to work in the restaurant business
0:24:56 > 0:24:59and they were the first to tell me, "Don't do it."
0:24:59 > 0:25:01When you say to a child, "Don't do that,"
0:25:01 > 0:25:03he's going to do it.
0:25:03 > 0:25:07It was either being a chef or being a rock star
0:25:07 > 0:25:11and the rock star didn't work, so...here I am.
0:25:14 > 0:25:16Danilo, you have 15 minutes. Off you go.
0:25:30 > 0:25:33I'm not so sure how to proceed with the saddle.
0:25:33 > 0:25:35I'll do the thigh first.
0:25:37 > 0:25:41- What are you doing now? - Trying to debone the thigh first.
0:25:45 > 0:25:46- Watch what you're doing.- Yeah.
0:25:47 > 0:25:50The ambassador's family doesn't like rabbit.
0:25:50 > 0:25:52What, this is all his fault if it goes wrong, then?
0:25:52 > 0:25:54- HE CHUCKLES - Maybe.
0:25:57 > 0:25:58More or less, one is close.
0:25:58 > 0:26:00This is the thing that's been worrying you.
0:26:00 > 0:26:03- You've put it off till last, but you've got to do it.- Yeah.
0:26:06 > 0:26:09- Five minutes left.- Thank you.
0:26:09 > 0:26:11Cinque minuti.
0:26:12 > 0:26:14Come on. I know I can do better than this.
0:26:16 > 0:26:18No! It's broken.
0:26:29 > 0:26:32- Finito? - It doesn't look really great.
0:26:34 > 0:26:35It was awful, really.
0:26:36 > 0:26:40I do my own butchery and this is not how it's supposed to be.
0:26:40 > 0:26:42- You do your own butchery?- Yeah.- Hmm.
0:26:43 > 0:26:46The thigh, which you've boned out completely,
0:26:46 > 0:26:50is just not right and it looks terrible.
0:26:50 > 0:26:52The saddle, you eventually worked it out,
0:26:52 > 0:26:53- but it had split down the middle.- Yeah.
0:26:53 > 0:26:55The crepinette could have saved that.
0:26:55 > 0:26:58If you're going to use the string, you need to tie properly.
0:26:58 > 0:27:01I mean, like, it's still going to seep out at the ends here.
0:27:01 > 0:27:03This has been a struggle for you.
0:27:03 > 0:27:06In the next round, you get a chance to cook your own food.
0:27:06 > 0:27:08- Make sure it's good. - Yeah, I'll do it.
0:27:08 > 0:27:11- Squisito.- Yeah, squisito. Thanks.
0:27:21 > 0:27:25That was terrible. Awful. One of the worst experiences.
0:27:26 > 0:27:28I can do better than that.
0:27:28 > 0:27:32It's just I rushed into it and I did big mistakes.
0:27:35 > 0:27:38Last to take on Monica's test
0:27:38 > 0:27:41is Polish-born junior sous chef Bartosz.
0:27:44 > 0:27:48I'm working in a conference centre in Buckinghamshire,
0:27:48 > 0:27:50focusing on modern European cuisine
0:27:50 > 0:27:54and sometimes, we would add some Asian influence as well.
0:27:54 > 0:27:59I became a chef because of my grandma and my mum.
0:27:59 > 0:28:02When I was a little guy, I almost had this, like, magnet
0:28:02 > 0:28:04going to the kitchen and watching them
0:28:04 > 0:28:08and putting my little fingers through, you know, bread dough.
0:28:11 > 0:28:15I have this very rare talent where, once I see something,
0:28:15 > 0:28:18I can develop it to different levels.
0:28:18 > 0:28:20Once I touch something, the magic happens
0:28:20 > 0:28:23and, you know, I can create some amazing things, so...
0:28:27 > 0:28:31- Looking good? Happy with that? - Never done a rabbit in my life.- Oh.
0:28:31 > 0:28:33I have never even eaten rabbit in my life.
0:28:33 > 0:28:36- You've never eaten a rabbit?- No.
0:28:36 > 0:28:38Bartosz, you've done some butchery before, haven't you?
0:28:38 > 0:28:40- I have in the past, yeah. - It is straightforward.
0:28:40 > 0:28:43It's got two back legs, two front legs and a saddle.
0:28:43 > 0:28:46- Pretty much like a lot of other pieces of meat. OK?- Yeah.
0:28:46 > 0:28:49Right, 15 minutes. Off you go.
0:29:03 > 0:29:05Are you feeling for the joint, are you?
0:29:05 > 0:29:07Something like that, yeah.
0:29:21 > 0:29:23I have never done a rabbit in my life, but...
0:29:34 > 0:29:38You've got three minutes to bone and stuff that thigh.
0:29:51 > 0:29:53- Time's up. You finished?- Yeah.
0:29:55 > 0:30:00Bartosz, you clearly did struggle at certain points with this challenge.
0:30:00 > 0:30:04I wanted you to keep that beautiful saddle lovely and whole.
0:30:04 > 0:30:07You went on to remove the actual loins.
0:30:07 > 0:30:10The thigh, which you've boned out,
0:30:10 > 0:30:14you've butterflied it to this long sort of faggot here.
0:30:14 > 0:30:16Yeah, you could use this,
0:30:16 > 0:30:20- but it's not prepared to the quality that I wanted.- Yeah.
0:30:20 > 0:30:23I really liked your approach.
0:30:23 > 0:30:25You took your time, you were feeling your way around it,
0:30:25 > 0:30:26you cared about it.
0:30:26 > 0:30:29If you've never seen it, eaten it or butchered it before,
0:30:29 > 0:30:31I think you've done a good job.
0:30:31 > 0:30:33Are you making rabbit in the next round?
0:30:33 > 0:30:36- HE LAUGHS - No.- I'm not, no.
0:30:36 > 0:30:38- Off you go.- Thank you.- Thank you.
0:30:47 > 0:30:48It was hard.
0:30:50 > 0:30:55Yeah, but I just kept going and, yeah, it is what it is.
0:30:56 > 0:31:00But I should probably try and learn butchery a little bit more.
0:31:05 > 0:31:08Well, now we've seen the six for the first time,
0:31:08 > 0:31:10I think it's all to play for.
0:31:10 > 0:31:12- There's nobody here I would write off.- I agree.
0:31:12 > 0:31:13There's not one you think,
0:31:13 > 0:31:15"This one stands head and shoulders."
0:31:15 > 0:31:17They've all delivered on a very similar level.
0:31:17 > 0:31:19I think the three chefs that did Marcus' test
0:31:19 > 0:31:20showed quite a bit of competence.
0:31:20 > 0:31:22They all knew what a Welsh rarebit was.
0:31:22 > 0:31:24It's interesting the fried egg and the toast
0:31:24 > 0:31:25- is the bit that threw them.- Yeah.
0:31:25 > 0:31:27It's amazing. They all made a roux, a cheese sauce,
0:31:27 > 0:31:30all struggled with a fried egg and a piece of toast.
0:31:30 > 0:31:31That's amazing!
0:31:31 > 0:31:34Monica, your skills test, the rabbit test,
0:31:34 > 0:31:37all three of them had competent knife skills
0:31:37 > 0:31:40and actually managed to do it, which I think is impressive.
0:31:40 > 0:31:42I mean, everything now depends
0:31:42 > 0:31:44on how well they cook their own signature dish.
0:31:44 > 0:31:46Everything.
0:32:05 > 0:32:08Welcome back to the MasterChef kitchen.
0:32:08 > 0:32:11Right now, everything is up for grabs.
0:32:13 > 0:32:17Skills test is done and dusted. Now this dish is about you.
0:32:17 > 0:32:20This is your signature, something you've been thinking about.
0:32:20 > 0:32:23I hope you've tested it and I hope it's a good one.
0:32:24 > 0:32:27Chefs, we will lose three of you at the end of this.
0:32:29 > 0:32:32An hour and 15 minutes to really showcase your talent.
0:32:32 > 0:32:34I'm looking forward to this. Off you go.
0:32:49 > 0:32:51I don't think the judges have seen me at the best yet,
0:32:51 > 0:32:54but I'm hoping to change the judges' opinion
0:32:54 > 0:32:56by getting my head down and just focusing on my dish
0:32:56 > 0:32:59and wowing them with how good it is at the end.
0:33:02 > 0:33:05Wow. You're putting more effort into this than the skills test.
0:33:05 > 0:33:06What's going on?
0:33:06 > 0:33:08I making sure I'm not making any silly mistakes
0:33:08 > 0:33:11- like I did in the skills test. - Good to hear.
0:33:11 > 0:33:12Where does your love of food come from?
0:33:12 > 0:33:14As a child, my dad was a fisherman,
0:33:14 > 0:33:18so we were exposed to some really, really nice stuff.
0:33:18 > 0:33:21So we were eating halibut and monkfish tails and things like that.
0:33:21 > 0:33:23Darren, what are you making for us today?
0:33:23 > 0:33:25It's Scottish langoustines with langoustine tortellini,
0:33:25 > 0:33:27a bisque made from the shells,
0:33:27 > 0:33:30and some nice summer vegetables and a bit of crisp ham as well.
0:33:30 > 0:33:32Why this dish for us today?
0:33:32 > 0:33:34It just really describes what my cooking is like, I think.
0:33:34 > 0:33:35Good clean flavours.
0:33:35 > 0:33:38Simple, but use nice local produce
0:33:38 > 0:33:40and just let the produce do the talking, really.
0:33:40 > 0:33:42Is there anything here you're worried about,
0:33:42 > 0:33:43anything too technical?
0:33:43 > 0:33:44No, I just need to crack on.
0:33:47 > 0:33:50- MARCUS:- Darren is using Scottish langoustines.
0:33:50 > 0:33:51He's going to make them into a tortellini.
0:33:51 > 0:33:54He's also going to pan-fry a couple of them as well.
0:33:54 > 0:33:55And he's going to be serving those
0:33:55 > 0:33:57with peas, broad beans and asparagus.
0:33:57 > 0:33:59Very simple-sounding dish, but as Darren said,
0:33:59 > 0:34:03this is about using top-quality Scottish ingredients.
0:34:03 > 0:34:05I think Darren knows what he's doing.
0:34:05 > 0:34:07If his bisque really gets intense flavour,
0:34:07 > 0:34:09this could be a stunning dish from Darren.
0:34:15 > 0:34:17I can't quite believe that I'm here.
0:34:17 > 0:34:20I think that's probably why I had such a nervous breakdown
0:34:20 > 0:34:22when I went into the skills test.
0:34:22 > 0:34:26Hopefully I can put the nerves away and perform much better.
0:34:27 > 0:34:29Angela, have your hands stopped shaking?
0:34:29 > 0:34:30They have.
0:34:30 > 0:34:32What's your signature dish?
0:34:32 > 0:34:37A pan-seared cannon of lamb served with a burnt aubergine puree,
0:34:37 > 0:34:41caramelised green onion and then a parsley and pomegranate sumac
0:34:41 > 0:34:43and red onion salad.
0:34:43 > 0:34:45You've got another bit of lamb as well as the cannon.
0:34:45 > 0:34:47Yes. That's... Oh, yeah!
0:34:47 > 0:34:51..some really delicious, crispy lamb bacon, essentially, I suppose.
0:34:51 > 0:34:53- You've got a lot to do. - I do have quite a lot to do, yeah.
0:34:53 > 0:34:55- And have you done this dish in the time?- I have, yeah.
0:34:55 > 0:34:57I've time-checked it twice.
0:34:59 > 0:35:00I love lamb.
0:35:00 > 0:35:01The most important thing about lamb
0:35:01 > 0:35:03is making sure it's served beautiful and pink.
0:35:03 > 0:35:06She's also going to take the braise and deep-fry it
0:35:06 > 0:35:08and she's going to turn it into lamb crackling, which is great.
0:35:08 > 0:35:11The braising sauce, she's going to use that as her sauce for the dish.
0:35:11 > 0:35:13I want some amazing cooking here.
0:35:13 > 0:35:16It's all going to be in the detail on how well she cooks the lamb,
0:35:16 > 0:35:18and of course the balance of the sumac,
0:35:18 > 0:35:19aubergine and molasses.
0:35:19 > 0:35:22There's an hour left. An hour.
0:35:26 > 0:35:29After the skills test, I don't think I'm at the top position at all,
0:35:29 > 0:35:31but I just have to push on and prove
0:35:31 > 0:35:34that I'm a lot better chef than that.
0:35:34 > 0:35:37If I get the dish right today, the judges are going to love it.
0:35:39 > 0:35:40Anthony, what are you making for us today?
0:35:40 > 0:35:44I'm going to be doing a smoked duck breast, bone marrow,
0:35:44 > 0:35:47pickled vegetables, dandelion honey and honeycomb.
0:35:47 > 0:35:49Whoa!
0:35:49 > 0:35:52Where has this style come from, Anthony?
0:35:52 > 0:35:53It's my sort of style.
0:35:53 > 0:35:56I like someone ordering something they wouldn't usually order
0:35:56 > 0:35:57and then really enjoying it.
0:35:57 > 0:35:59Is it a style of food similar to what you work in
0:35:59 > 0:36:01- or is this just you?- No, this is me.
0:36:01 > 0:36:03If you're different, you show out from the rest.
0:36:03 > 0:36:05But different for the right reasons.
0:36:05 > 0:36:07- For the right reasons, yeah. - Anthony...- Yes?
0:36:07 > 0:36:11..I'm very intrigued, with a slight bit of concern.
0:36:11 > 0:36:12Hopefully you'll enjoy it.
0:36:13 > 0:36:15- MARCUS:- Anthony is using duck breast.
0:36:15 > 0:36:18He's going to render the fat down to get it nice and crispy
0:36:18 > 0:36:21and he's going to be lightly smoking it in hickory.
0:36:21 > 0:36:22And a first for me -
0:36:22 > 0:36:25never, ever eaten honeycomb at all with a duck breast,
0:36:25 > 0:36:28so this is going to be really interesting.
0:36:28 > 0:36:31Anthony is also adding pan-fried bone marrow to a duck,
0:36:31 > 0:36:35which really has a lot of fat on its own.
0:36:35 > 0:36:39Taking a risk at this point sometimes is too dangerous.
0:36:39 > 0:36:41We want to see solid cooking from him.
0:36:49 > 0:36:52The judges think that probably I'm not fully trained.
0:36:52 > 0:36:54I don't know. That scares me a lot.
0:36:54 > 0:36:59I'm planning to change their mind showing what my food really is.
0:36:59 > 0:37:01I mean, that's what I'm here for.
0:37:04 > 0:37:07Danilo, how are you feeling?
0:37:07 > 0:37:09- Good. Bit nervous. - This is your signature dish show.
0:37:09 > 0:37:12- We're looking for confidence when it's your own food.- Yeah.
0:37:12 > 0:37:15Yeah, yeah, I know. But it's food for you, so...
0:37:15 > 0:37:16Oh, don't worry about us.
0:37:16 > 0:37:18So, what are you cooking for us?
0:37:18 > 0:37:21I'm going to cook a plate of pasta.
0:37:21 > 0:37:26They are burrata ravioli served with langoustine scallops
0:37:26 > 0:37:30and an infusion made of asparagus and lemon grass,
0:37:30 > 0:37:35which I'm going to smoke with some smoky Earl Grey tea.
0:37:35 > 0:37:38- Has the stock got any consistency to it or is it...?- No, no. It's...
0:37:38 > 0:37:40- Just a broth?- Yeah.
0:37:40 > 0:37:42- It has to be really light.- Oh, OK.
0:37:42 > 0:37:44It sounds much more complicated to me than a bowl of pasta.
0:37:44 > 0:37:47Well, yeah. I can't come here with a bowl of pasta.
0:37:47 > 0:37:49He just took the words out of my mouth.
0:37:49 > 0:37:50Do you cook this for the ambassador?
0:37:50 > 0:37:54I do cook this for the ambassador. It was a little bit different.
0:37:54 > 0:37:57This is like a new version of another dish.
0:37:57 > 0:38:00- You want to test yourself, don't you?- Yes.
0:38:02 > 0:38:04- MONICA:- Danilo is making us a pasta dish.
0:38:04 > 0:38:10He's done a tricolour of squid ink, normal pasta and parsley.
0:38:10 > 0:38:12He's filling it with a burrata filling,
0:38:12 > 0:38:13which I personally love.
0:38:13 > 0:38:15It's a bit like mozzarella.
0:38:15 > 0:38:18Danilo is serving his pasta dish with an asparagus, lemon grass
0:38:18 > 0:38:21and smoked Earl Grey tea broth.
0:38:21 > 0:38:23Now I'm curious. He's got my attention.
0:38:23 > 0:38:24But as you know as well as I do, Monica,
0:38:24 > 0:38:27broth has to taste of what it says it is.
0:38:27 > 0:38:30I want to taste all those things and I want to taste a great balance.
0:38:30 > 0:38:33Guys, 20 minutes left.
0:38:37 > 0:38:40- ALEX:- I'm desperate to show the judges that I deserve to be here
0:38:40 > 0:38:45and that I can cook amazing food.
0:38:46 > 0:38:48Alex, you seem very calm.
0:38:48 > 0:38:50Are you always calm like this?
0:38:50 > 0:38:52Uh, yeah.
0:38:52 > 0:38:55My wife would disagree, but...
0:38:55 > 0:38:56usually I am, yeah.
0:38:56 > 0:38:59We wanted love and passion from you, didn't we?
0:38:59 > 0:39:01- Yeah.- Are we going to get it? - Yes, you are. Yeah.
0:39:01 > 0:39:02Tell me how.
0:39:02 > 0:39:05Sea trout with pea puree,
0:39:05 > 0:39:08glazed asparagus and brown shrimp beurre noisette.
0:39:08 > 0:39:11What are you trying to say in this dish?
0:39:11 > 0:39:14Well, firstly, I can cook, and...
0:39:14 > 0:39:16That's a good message to start.
0:39:16 > 0:39:18And I'm good with flavours. Yeah.
0:39:18 > 0:39:20How keen are you to get a quarterfinal place, Alex?
0:39:20 > 0:39:22- Very keen, yeah.- You up for a fight?
0:39:22 > 0:39:23Yeah.
0:39:24 > 0:39:26Alex is cooking sea trout.
0:39:26 > 0:39:28This is a fish you want to keep lovely and pink -
0:39:28 > 0:39:31you don't want to overcook it - and seasoned really well.
0:39:31 > 0:39:34Alex is serving it with Jersey Royals, peas,
0:39:34 > 0:39:36tomato concasse, asparagus -
0:39:36 > 0:39:38all the garnishes that you don't expect would work
0:39:38 > 0:39:40with sea trout.
0:39:40 > 0:39:42What I'm looking for here is great fish cookery,
0:39:42 > 0:39:43the most important part about it for me.
0:39:43 > 0:39:46You have 15 minutes left. That's it.
0:39:49 > 0:39:51I am very excited to cook my own food
0:39:51 > 0:39:55and show how good I am, really.
0:39:58 > 0:39:59As simple as that.
0:40:01 > 0:40:05Bartosz, in the last ten minutes, you've had your hands on your hips.
0:40:05 > 0:40:07It's not normal. What's happening?
0:40:07 > 0:40:08I'm calm cos I'm cooking my own dish,
0:40:08 > 0:40:11so, you know, I know what I'm doing.
0:40:11 > 0:40:12I've got some nice plaice.
0:40:12 > 0:40:15It's going to be coated in Greek yogurt and almonds,
0:40:15 > 0:40:18and I've got some parsley and leek fricassee.
0:40:18 > 0:40:21And I'm doing almond beurre noisette as well.
0:40:21 > 0:40:24Have you had yogurt and nuts on fish?
0:40:25 > 0:40:28- No, I've never had yogurt with fish. - No. Neither have I.
0:40:28 > 0:40:29It's really nice.
0:40:29 > 0:40:31- Where does it come from? Is it your invention?- It is, it is.
0:40:31 > 0:40:33Greek yogurt doesn't dry the fish,
0:40:33 > 0:40:36so it's nice and moist inside and crispy outside.
0:40:36 > 0:40:39- Bartosz, I'm intrigued.- OK.
0:40:39 > 0:40:41- I can't wait.- I can't wait too. - Good luck.
0:40:42 > 0:40:45I've never had yogurt fish before.
0:40:45 > 0:40:47Saying it sounds wrong.
0:40:47 > 0:40:48Bartosz is using plaice.
0:40:48 > 0:40:50He's going to pane it in flour,
0:40:50 > 0:40:53Greek yogurt in place of the eggs and almonds.
0:40:54 > 0:40:56Bartosz, he's not pushing himself,
0:40:56 > 0:40:58but if he's in time and he serves a great dish,
0:40:58 > 0:41:00he can stand around as much as he likes for me.
0:41:00 > 0:41:02If he puts up an average dish,
0:41:02 > 0:41:04the question you and I are going to ask is,
0:41:04 > 0:41:06"Why didn't he do more? Why didn't he push himself?
0:41:08 > 0:41:09Five minutes.
0:41:36 > 0:41:39That's it. Stop! Time's up.
0:41:46 > 0:41:47My hand is shaking.
0:41:49 > 0:41:50That's very pretty.
0:41:50 > 0:41:52Thank you. Hope it tastes nice as well.
0:41:52 > 0:41:53I'm sure it will.
0:41:53 > 0:41:56I went for Scottish portions. His is a main course.
0:41:56 > 0:41:57Mine's a main course as well but I've...
0:41:57 > 0:41:59Yeah, mine is obviously a little main course.
0:41:59 > 0:42:01Yeah, Scottish portions.
0:42:04 > 0:42:06Danilo, up you come, please.
0:42:12 > 0:42:14First up is Danilo.
0:42:14 > 0:42:19He has made a tricolour tortellini filled with burrata,
0:42:19 > 0:42:24accompanied by pan-fried langoustine, scallops and courgettes,
0:42:24 > 0:42:29blanched asparagus, broad beans and a tomato concasse.
0:42:30 > 0:42:34It is served with smoked asparagus, lemon grass
0:42:34 > 0:42:36and Earl Grey infused broth.
0:42:39 > 0:42:42Danilo, once you poured the stock onto the dish,
0:42:42 > 0:42:44it really did bring it to life, and all the different colours,
0:42:44 > 0:42:47it just looks like spring on a plate. It looks fantastic.
0:42:47 > 0:42:49Thank you very much, Chef.
0:42:49 > 0:42:50Right.
0:42:50 > 0:42:52Let's get in there.
0:42:56 > 0:42:59You've got some amazing ingredients in this dish.
0:42:59 > 0:43:01A beautiful tortellini.
0:43:01 > 0:43:04The scallop is beautifully cooked, the langoustine are well cooked.
0:43:04 > 0:43:07The vegetables, they've got textures of soft tomato.
0:43:07 > 0:43:10They've got the crunchiness of the beans and the asparagus.
0:43:10 > 0:43:12So many things are right about this dish.
0:43:13 > 0:43:17Unfortunately, your stock is so bland.
0:43:17 > 0:43:19The thing I was really looking for was the tea.
0:43:19 > 0:43:22- Is that in there?- Yeah. - Did you put it in?- Yeah. Yeah.
0:43:22 > 0:43:23You didn't put enough in.
0:43:25 > 0:43:27So just put more in. Simple!
0:43:27 > 0:43:28True.
0:43:28 > 0:43:31For me, I can taste the tea and the lemon grass in there.
0:43:31 > 0:43:36On its own, it's very, very light, but we don't want a light broth
0:43:36 > 0:43:38because with everything in this bowl, it becomes washed out.
0:43:38 > 0:43:40But I love the idea of this plate,
0:43:40 > 0:43:43and I think there's some great, great techniques at hand here.
0:43:44 > 0:43:46This, I think, is a work in progress,
0:43:46 > 0:43:50although it does show a real degree of skill.
0:43:50 > 0:43:52Thank you very much.
0:43:52 > 0:43:55Thank you, my friend. Grazie mille.
0:43:55 > 0:43:56Prego.
0:44:02 > 0:44:04The broth is the easiest part of that dish,
0:44:04 > 0:44:06and I should've done better.
0:44:06 > 0:44:09I don't know if I've done enough to keep myself in the competition,
0:44:09 > 0:44:11but I think I gave it a good try.
0:44:14 > 0:44:17Angela, would you bring your food up here, please, Chef?
0:44:26 > 0:44:31Angela's canon of lamb is served with lamb belly crackling,
0:44:31 > 0:44:34a burnt aubergine puree,
0:44:34 > 0:44:37a parsley puree with goat's curd,
0:44:37 > 0:44:40a red onion salad dressed with pomegranate molasses
0:44:40 > 0:44:43and sumac and a lamb sauce.
0:44:53 > 0:44:57Angela, I do like the crispy lamb belly.
0:44:57 > 0:45:00You've really intensified the flavour of the sauce.
0:45:00 > 0:45:01The lamb, it's lovely and pink,
0:45:01 > 0:45:04however I find it's lacking in seasoning.
0:45:04 > 0:45:07It's a nice plate of food, but I don't want nice.
0:45:07 > 0:45:10I want knockout "Wow, best lamb dish I've had," Angela.
0:45:10 > 0:45:11OK.
0:45:11 > 0:45:13I'm getting flavour from goat's cheese.
0:45:13 > 0:45:16I'm getting flavour from your sauce. Not enough from the aubergine.
0:45:16 > 0:45:19- Mm-hm.- Not enough from the lamb.
0:45:19 > 0:45:23I just want to see you chuck a bucket of flavour over this.
0:45:23 > 0:45:24- OK.- I actually like the dish.
0:45:24 > 0:45:27The lamb's beautifully cooked. The crackling was delicious.
0:45:27 > 0:45:30Parsley adds a bit of freshness to the dish that I like.
0:45:30 > 0:45:32You've just let yourself down on the finer details of the sauce.
0:45:34 > 0:45:37- Thank you. - Thank you very much.- Thank you.
0:45:44 > 0:45:46The feedback was very mixed,
0:45:46 > 0:45:48probably like a three-way split, to be honest.
0:45:50 > 0:45:53Don't know how it's going to pan out.
0:45:53 > 0:45:54Kind of in limbo. Nervous limbo.
0:46:00 > 0:46:06Anthony has made smoked duck breast with pickled vegetables,
0:46:06 > 0:46:10fried bone marrow and honeycomb.
0:46:10 > 0:46:13It is garnished with nasturtium leaves,
0:46:13 > 0:46:14carrot tops,
0:46:14 > 0:46:17wood sorrel and dill,
0:46:17 > 0:46:19and served with a drizzled dandelion honey.
0:46:21 > 0:46:24There's a smack of Alice In Wonderland about your plate
0:46:24 > 0:46:25I really like.
0:46:25 > 0:46:27It's like a piece of art.
0:46:27 > 0:46:30Yes, it's colourful, but there are certain things on there
0:46:30 > 0:46:32I'm a little bit concerned about.
0:46:39 > 0:46:41Um...
0:46:41 > 0:46:43this dish does not work at all.
0:46:44 > 0:46:46It is just a plate of honey.
0:46:46 > 0:46:49I've got some textures in my mouth from the raw vegetables.
0:46:49 > 0:46:51Can't taste the duck, but it's overcooked anyway.
0:46:51 > 0:46:54And the bone marrow really is just a non-event.
0:46:54 > 0:46:55It doesn't taste of anything.
0:46:57 > 0:46:59This is possibly one of the sweetest
0:46:59 > 0:47:00duck dishes I've had,
0:47:00 > 0:47:04and this, for me, is style over substance.
0:47:06 > 0:47:11The fat of rich bone marrow into honey, I can't...
0:47:11 > 0:47:13It is uncomfortable for me.
0:47:13 > 0:47:16You're trying here to rewrite the book.
0:47:18 > 0:47:19- Thank you.- Thank you.- Thank you.
0:47:26 > 0:47:29With the dish, I wanted to show how creative I could be
0:47:29 > 0:47:32and how different I could be, but they didn't get it.
0:47:37 > 0:47:40Darren has made langoustine tortellini,
0:47:40 > 0:47:44pan-fried langoustines and pea puree,
0:47:44 > 0:47:48with blanched peas, asparagus and broad beans,
0:47:48 > 0:47:53dried pata negra ham served with a langoustine bisque.
0:47:56 > 0:47:59Darren, it looks really lovely. You should be pleased with yourself.
0:47:59 > 0:48:00Thank you very much.
0:48:14 > 0:48:16Stunning.
0:48:16 > 0:48:18Thank you very much.
0:48:18 > 0:48:19Absolutely stunning.
0:48:19 > 0:48:23I'm digging deep to try and find some fault in this dish, um,
0:48:23 > 0:48:25and I can't.
0:48:25 > 0:48:28Texture, great. Flavours, super.
0:48:28 > 0:48:32Execution, seasoning, balance, fantastic.
0:48:32 > 0:48:35- Do you want me to continue? - Please do. Thank you very much.
0:48:35 > 0:48:36- Very good.- Thank you.
0:48:38 > 0:48:40I'm very impressed with the amount of time
0:48:40 > 0:48:45that you've had to get the flavours of the bisque into this sauce.
0:48:45 > 0:48:47Wonderful. Really wonderful.
0:48:47 > 0:48:49I think it's a delightful eating dish.
0:48:49 > 0:48:51Thank you.
0:48:51 > 0:48:53I'll tell you as I see it as a customer, OK?
0:48:54 > 0:48:58I think it's absolutely delightful.
0:48:58 > 0:49:02That is a Gregg, another guzzle of wine,
0:49:02 > 0:49:04finishing the sauce with my finger-type dish.
0:49:04 > 0:49:05I love that.
0:49:07 > 0:49:09I hope you're not a one-dish wonder.
0:49:09 > 0:49:11- So do I.- Better not be.- I won't.
0:49:11 > 0:49:14- I'd get out of here while the going is good, if I was you.- I'm going.
0:49:14 > 0:49:16- Go on.- Well done, mate.- Thank you.
0:49:18 > 0:49:21- Good lad.- Beautiful, wasn't it? - That's what you want to see.
0:49:24 > 0:49:26I'm feeling fantastic.
0:49:26 > 0:49:28So excited.
0:49:28 > 0:49:31I felt much more comfortable cooking my own food for the judges,
0:49:31 > 0:49:34so for them to really like it just makes me really proud.
0:49:40 > 0:49:45Alex's dish is pan-fried sea trout with a pea puree,
0:49:45 > 0:49:50glazed asparagus, capers, confit tomatoes,
0:49:50 > 0:49:53a potato galette and Jersey Royals.
0:49:53 > 0:49:56It's served with a brown shrimp beurre noisette.
0:49:58 > 0:50:01The plate, for me, looks crowded
0:50:01 > 0:50:03and a little greasy down the bottom there.
0:50:04 > 0:50:05I'm worrying about my heart.
0:50:07 > 0:50:08Hmm.
0:50:15 > 0:50:19Alex, the fish - the skin is nice and crispy.
0:50:19 > 0:50:23It's seasoned really well, but it's overdone for me...
0:50:24 > 0:50:26..which is a crucial part of this dish.
0:50:28 > 0:50:30I tell you what I love that you do, Alex, and that's flavour.
0:50:30 > 0:50:33I mean, you are big and bold with your flavour.
0:50:33 > 0:50:37Love the puree, love the asparagus, like the potatoes. Everything.
0:50:37 > 0:50:39I just don't enjoy them all together.
0:50:40 > 0:50:42Alex, it reminds me of a piece of fish
0:50:42 > 0:50:45with about two, three, four side orders that have come with it.
0:50:45 > 0:50:46There's far, far too much going on.
0:50:49 > 0:50:50- Thank you very much indeed. - Thank you.
0:50:55 > 0:50:59I feel absolutely gutted getting them sort of comments from Marcus.
0:50:59 > 0:51:00It's...
0:51:00 > 0:51:02It's really disappointing, yeah.
0:51:07 > 0:51:10Bartosz has made pan-fried plaice
0:51:10 > 0:51:14coated in Greek yoghurt and flaked almonds
0:51:14 > 0:51:17with parsnip, pea and asparagus fricassee
0:51:17 > 0:51:20and an almond beurre noisette.
0:51:21 > 0:51:23The presentation's interesting.
0:51:23 > 0:51:25It's, you know, unusual to see parsnip
0:51:25 > 0:51:28on a dish that sings out spring, but not a bad job.
0:51:38 > 0:51:40The yoghurt and nut fish...
0:51:41 > 0:51:42..doesn't work for me.
0:51:42 > 0:51:48What I have tasted is so much nut, the fish is no longer evident.
0:51:48 > 0:51:50It's about the balance
0:51:50 > 0:51:52and I think this is quite off for you today.
0:51:53 > 0:51:56This isn't just about a dish. We - especially Monica and I -
0:51:56 > 0:51:58we look at how the chefs work in the kitchen.
0:51:58 > 0:52:00You had a lot of time, a lot of standing around, staring.
0:52:00 > 0:52:02"What else is going on in the kitchen?"
0:52:02 > 0:52:05And I think this dish really shows your...almost...
0:52:05 > 0:52:07Do you know? It's almost like a lack of interest
0:52:07 > 0:52:10because all I can taste is nuts.
0:52:10 > 0:52:12I can't taste the plaice. I can't taste the yoghurt.
0:52:12 > 0:52:15I can't taste any seasoning. I just have almonds in my mouth.
0:52:16 > 0:52:20I think you're going to have to go back and rethink this one.
0:52:20 > 0:52:23- Thank you, my friend.- Thank you. - Thank you.- Nice talking to you.
0:52:26 > 0:52:29I take a lot of positive from negative
0:52:29 > 0:52:31because this is something I can build on.
0:52:31 > 0:52:33So, yeah, I'm actually happy. Yeah.
0:52:41 > 0:52:44- GREGG:- We have got so much to talk about.
0:52:44 > 0:52:48Can I ask you chefs to take a well-earned break?
0:52:48 > 0:52:49Thank you. Off you go.
0:53:00 > 0:53:02Now they've cooked their signature dish,
0:53:02 > 0:53:04I think the errors are very obvious.
0:53:04 > 0:53:05I think, at the same time,
0:53:05 > 0:53:08one or two are starting to show their strengths here.
0:53:08 > 0:53:12There was one chef who just got universal praise -
0:53:12 > 0:53:15Darren's beautiful langoustine dish
0:53:15 > 0:53:18with the bisque which was just sublime.
0:53:18 > 0:53:20That dish, for me, was absolutely brilliant.
0:53:20 > 0:53:23- He goes through to the quarterfinal? - Absolutely.
0:53:23 > 0:53:25- Unanimous?- No doubt.
0:53:25 > 0:53:27I think there's also one decision
0:53:27 > 0:53:29that's going to be easy for all three of us to make
0:53:29 > 0:53:31and that's Bartosz.
0:53:31 > 0:53:35I mean, almond and yoghurt-coated plaice
0:53:35 > 0:53:36is a mistake.
0:53:36 > 0:53:38- Yeah.- A big mistake.
0:53:38 > 0:53:41- Bartosz's competition is over.- Yes.
0:53:41 > 0:53:44Danilo definitely shows a lot of potential here.
0:53:44 > 0:53:47The concept and the idea of the dish, I think,
0:53:47 > 0:53:48was a great beginning.
0:53:48 > 0:53:51Yes, I said the stock was under for me.
0:53:51 > 0:53:52Maybe I was being harsh.
0:53:52 > 0:53:55All the individual elements were beautifully cooked,
0:53:55 > 0:53:57fantastically executed and well seasoned.
0:53:57 > 0:53:59Monica, do you want to see Danilo go through?
0:53:59 > 0:54:00- Mm-hm.- Yeah.
0:54:00 > 0:54:03I really loved Anthony's presentation.
0:54:03 > 0:54:06He did the duck with the little pickled vegetables all rolled
0:54:06 > 0:54:08and little shaves of cauliflower.
0:54:08 > 0:54:09No? You're...? No?
0:54:09 > 0:54:13Gregg, there's so many things on this dish you don't do.
0:54:13 > 0:54:15Nothing on that plate that made sense.
0:54:15 > 0:54:16It was far too sweet.
0:54:16 > 0:54:18The duck was overcooked.
0:54:18 > 0:54:20- SHE BLOWS RASPBERRY - Sorry.
0:54:20 > 0:54:21When you start blowing raspberries,
0:54:21 > 0:54:23I know it's the end of the line for the chef.
0:54:23 > 0:54:24- Anthony's gone?- Yeah.
0:54:24 > 0:54:27This means we have one quarterfinal place
0:54:27 > 0:54:32and that is going to go to either Angela or Alex.
0:54:32 > 0:54:35I was disappointed with the flavours on Angela's dish,
0:54:35 > 0:54:38but what was very clear was that the lamb was lovely and pink
0:54:38 > 0:54:40and this is very important.
0:54:40 > 0:54:42I liked the undercurrent of the dish.
0:54:42 > 0:54:44She didn't overdo it. It was one of those dishes
0:54:44 > 0:54:46that we all had a different opinion about.
0:54:46 > 0:54:49If you actually look at the skill and what she delivered,
0:54:49 > 0:54:50I think it was excellent.
0:54:52 > 0:54:55It means a huge amount, I think, to stay in the competition. It's...
0:54:57 > 0:54:59..emotional, yeah.
0:54:59 > 0:55:01Unexpectedly so, I think.
0:55:03 > 0:55:06Alex, I thought, got flavour through his seasoning,
0:55:06 > 0:55:10but he overcooked that fish by quite a bit.
0:55:10 > 0:55:13There's a great combination of ingredients here.
0:55:13 > 0:55:15I just felt there was a little bit too much on the plate.
0:55:15 > 0:55:19Has Alex just overthought the dish and just tried to do too much?
0:55:19 > 0:55:21We'll see if I go through or not.
0:55:21 > 0:55:23I don't know if I've done enough, but we'll see.
0:55:25 > 0:55:27It's obvious to me after eating the food
0:55:27 > 0:55:28and listening to your comments
0:55:28 > 0:55:32that both Alex and Angela have a great deal of experience.
0:55:32 > 0:55:34Who do you want to see cook again?
0:55:34 > 0:55:38- I think I know. - I know who I'd like to see again.
0:55:51 > 0:55:53Thank you for today.
0:55:54 > 0:55:56Whatever happens, whether you go or stay,
0:55:56 > 0:55:58you have to take on board the comments
0:55:58 > 0:56:00and learn and grow from them.
0:56:01 > 0:56:06We are taking three of you through to the quarterfinal.
0:56:06 > 0:56:09Unfortunately, for three of you, the competition ends here.
0:56:11 > 0:56:13And the first chef leaving us is...
0:56:17 > 0:56:19- ..Bartosz.- Thank you.
0:56:25 > 0:56:29The second chef leaving the competition is...
0:56:33 > 0:56:36- ..Anthony.- Thank you.
0:56:36 > 0:56:37- GREGG:- Thank you, Anthony.
0:56:42 > 0:56:46And our third chef leaving the competition is...
0:56:51 > 0:56:54- ..Alex.- Thank you.
0:57:03 > 0:57:04I'm feeling a bit gutted, yeah.
0:57:04 > 0:57:07I guess when you don't pay attention to detail,
0:57:07 > 0:57:08that happens, you know, so...
0:57:09 > 0:57:12I've learnt today to deal with pressure a lot better
0:57:12 > 0:57:15and probably rethink my style of cooking maybe a little bit.
0:57:16 > 0:57:18If I had one more chance,
0:57:18 > 0:57:19I would do a lot of things differently.
0:57:19 > 0:57:21This is how you learn.
0:57:21 > 0:57:23If you don't make mistakes, you don't learn.
0:57:28 > 0:57:30Cheers again.
0:57:35 > 0:57:37Fantastic. Absolutely fantastic.
0:57:38 > 0:57:40The feedback I got from the judges was amazing.
0:57:40 > 0:57:43Better than I could have hoped for and I'm just made up.
0:57:44 > 0:57:47Yeah, I'm feeling... I'm feeling great, yeah.
0:57:47 > 0:57:50Really great experience. I'm feeling fantastic.
0:57:51 > 0:57:54Today was an awesome day.
0:57:54 > 0:57:56I suppose now, in hindsight of feeling quite nice,
0:57:56 > 0:57:58it feels pretty good.