0:00:02 > 0:00:05It's the Professional MasterChef quarterfinal.
0:00:09 > 0:00:13These six talented chefs stood out in their heats.
0:00:15 > 0:00:21Tonight, they will face two more challenges to test them even further.
0:00:21 > 0:00:23I've found the competition so far
0:00:23 > 0:00:25one of the toughest experiences of my life.
0:00:25 > 0:00:27It's a lot harder than you actually think.
0:00:28 > 0:00:31To be a quarterfinalist is a pretty epic feeling.
0:00:31 > 0:00:34I didn't think it would mean as much as it does,
0:00:34 > 0:00:37but being here, it's just spurring me on to go even further.
0:00:37 > 0:00:41First, they will have to face an invention test.
0:00:41 > 0:00:43Beautiful. Absolutely beautiful.
0:00:43 > 0:00:47Those that get through will then face the country's most discerning
0:00:47 > 0:00:49food critics.
0:00:49 > 0:00:52This dish is utter perfection.
0:00:52 > 0:00:55Only the best will earn a place in Knockout Week.
0:00:55 > 0:01:00Six chefs, and boy, have we got a great test in store for them.
0:01:00 > 0:01:03I want to see these chefs push themselves to the limit.
0:01:25 > 0:01:29Chefs, welcome back. This is an invention test.
0:01:29 > 0:01:31Four of you are going to be going through
0:01:31 > 0:01:34and two of you are going to be going home.
0:01:34 > 0:01:36You're going to have to think on your feet,
0:01:36 > 0:01:38work hard, you're going to have to focus.
0:01:39 > 0:01:41Please uncover your ingredients.
0:01:44 > 0:01:49In front of you, you have some whole almonds, Calvados, star anise,
0:01:49 > 0:01:54you have cinnamon, a vanilla pod, chocolate, apples,
0:01:54 > 0:01:59some strawberries, mascarpone and a bunch of basil.
0:01:59 > 0:02:01OK, chefs, ten minutes to plan.
0:02:02 > 0:02:04Off you go.
0:02:08 > 0:02:11This is quite difficult when you don't have recipes in front of you.
0:02:11 > 0:02:13It's quite a science, so it is going to be a bit sticking to what
0:02:13 > 0:02:15I know and getting it right.
0:02:16 > 0:02:20All our six chefs here made savoury signature dishes.
0:02:20 > 0:02:24This is why we have put together a pastry invention test.
0:02:24 > 0:02:26Pastry section is a third of a menu.
0:02:26 > 0:02:29Why miss out one third of your training?
0:02:29 > 0:02:32We have told them - if you have a weakness, we will find it.
0:02:33 > 0:02:35I wouldn't say that I'm a good pastry chef by trade -
0:02:35 > 0:02:37otherwise I'd be a pastry chef not a private chef -
0:02:37 > 0:02:39but I am comfortable enough.
0:02:41 > 0:02:43I'm very happy with what I've got in front of me,
0:02:43 > 0:02:46but my mind is a bit a buzz of what to do.
0:02:49 > 0:02:52Chefs, your ten minutes is up.
0:02:52 > 0:02:56You now have one hour and 30 minutes to make your desserts. Good luck.
0:03:08 > 0:03:12Josh, our 26-year-old head chef from Shropshire.
0:03:12 > 0:03:14What a signature dish.
0:03:14 > 0:03:17Wow! A bit of controversy with that dish.
0:03:17 > 0:03:20Just take the honeycomb out of the equation, absolutely sensational.
0:03:20 > 0:03:23He's got a great attitude. He came in there fighting.
0:03:23 > 0:03:25I hope he is ready to fight for today.
0:03:27 > 0:03:29As a chef, I would say I'm quite creative.
0:03:29 > 0:03:32I like to push boundaries, I like to almost trick the customer
0:03:32 > 0:03:33into what they are having.
0:03:33 > 0:03:35I like to play with their minds and their taste buds,
0:03:35 > 0:03:37and hopefully they like it, really.
0:03:41 > 0:03:43Josh. How does it feel to be in here?
0:03:43 > 0:03:46Oh, it feels amazing, you know? After the previous performance,
0:03:46 > 0:03:48I want to push on and show you that I am worthy of being here.
0:03:48 > 0:03:51- It doesn't scare you to do a pastry challenge?- It doesn't scare me.
0:03:51 > 0:03:53I've worked on pastry sections before.
0:03:53 > 0:03:55It's easier said than done, you know?
0:03:55 > 0:03:58So, I'm doing a cheesecake with strawberries, basil,
0:03:58 > 0:03:59cracked black pepper,
0:03:59 > 0:04:02toasted almonds as well, cos I think it's a good combination.
0:04:02 > 0:04:04Hopefully, a few bits and bobs that will hopefully surprise you.
0:04:04 > 0:04:07I just want to keep being me and believing in what I do.
0:04:07 > 0:04:08Any honeycomb in your dessert?
0:04:08 > 0:04:10No honeycomb, cos you told me to refrain today.
0:04:10 > 0:04:12- I would have liked... - We want a honeycomb.
0:04:12 > 0:04:14Actually, today is the day I'd like a honeycomb.
0:04:14 > 0:04:16Maybe a surprise of a honeycomb later, who knows?
0:04:16 > 0:04:19- I was looking forward to that. - OK, thank you.- Crack on.
0:04:22 > 0:04:24Josh is so gung ho at the moment.
0:04:24 > 0:04:27I love it that he really wants to push himself.
0:04:27 > 0:04:29Josh is making a vanilla cheesecake.
0:04:29 > 0:04:31Very interesting to see what crust he puts underneath.
0:04:31 > 0:04:34There are no biscuits, he's going to have to make some form of a crumb.
0:04:34 > 0:04:36The one thing I do know is that
0:04:36 > 0:04:40if Josh can deliver a dish that comes close to his signature dish,
0:04:40 > 0:04:42we are going to be in for a cracking dessert.
0:04:48 > 0:04:52Angela, our 32-year-old private chef in London.
0:04:52 > 0:04:55She split us up a little bit in the judging for the signature dish,
0:04:55 > 0:04:57but overall, I thought she cooked very well.
0:04:57 > 0:05:01She definitely showed promise and I think she deserves to be here.
0:05:03 > 0:05:06I wouldn't say that I am a massively competitive person,
0:05:06 > 0:05:09but I think some other people might disagree with me.
0:05:09 > 0:05:11Everyone likes to win, don't they? It's a nice feeling.
0:05:11 > 0:05:13No-one likes to lose.
0:05:17 > 0:05:19- How do you feel about pastry today? - I'm really pleased, actually.
0:05:19 > 0:05:22I think of the things that could have happened today,
0:05:22 > 0:05:23it's not the worst.
0:05:25 > 0:05:29What I'm going to do is a little pate sucree base
0:05:29 > 0:05:32with some apple panna cotta,
0:05:32 > 0:05:34apple and vanilla puree, a burnt apple
0:05:34 > 0:05:37and cinnamon puree and some Italian meringue.
0:05:37 > 0:05:40- Is this something you have done before?- All...
0:05:40 > 0:05:44- The things separately I've done before but not the tart itself.- OK.
0:05:44 > 0:05:46- Well, we wish you luck. - Thank you so much.
0:05:48 > 0:05:51Angela is making us a biscuit from sweet pastry, panna cotta,
0:05:51 > 0:05:54a mousse, hopefully some meringue, some apples.
0:05:54 > 0:05:58It sounds like a lot of other desserts all coming together
0:05:58 > 0:06:02as one dessert, and that just rings a few little alarm bells with me.
0:06:04 > 0:06:07Chefs, you've had 30 minutes already.
0:06:07 > 0:06:09You have just one hour left.
0:06:13 > 0:06:17Danilo, our 29-year-old chef from the Italian Embassy.
0:06:17 > 0:06:20I like his calmness, I like his control.
0:06:20 > 0:06:23I hope Danilo can deliver something as lovely and as delicate
0:06:23 > 0:06:26and as skilful as he did in his signature dish.
0:06:28 > 0:06:32I can't say that I am the most creative and inventive.
0:06:32 > 0:06:36I think it's good to stick to your guns, do what you know.
0:06:36 > 0:06:38There is time to try new things
0:06:38 > 0:06:41and there is time which you don't want to do that.
0:06:45 > 0:06:49- Danilo.- Hi.- How are you? - Not bad. Can't complain.
0:06:49 > 0:06:51I'm doing a torta caprese, which is
0:06:51 > 0:06:54an Italian cake without any flour at all.
0:06:54 > 0:06:59Some vanilla panna cotta and a strawberry puree with basil.
0:06:59 > 0:07:00It sounds divine. Sounds wonderful.
0:07:00 > 0:07:02I hope it tastes as good as it sounds.
0:07:02 > 0:07:06- A panna cotta from an Italian chef, it's got to be right.- Yes...
0:07:06 > 0:07:11- Ohh. You don't sound so sure. - No, I mean, you start to scare me.
0:07:11 > 0:07:12No, don't!
0:07:12 > 0:07:14- Ignore me.- He scares everybody. It's natural.
0:07:14 > 0:07:16Don't worry about it, you're not the first.
0:07:16 > 0:07:19- We'll let you get on.- Thanks a lot. - Thank you.- Thank you very much.
0:07:22 > 0:07:24Danilo, torta caprese.
0:07:24 > 0:07:26That's a new one on me, I don't normally speak Italian.
0:07:26 > 0:07:28I love the sound of this, though.
0:07:28 > 0:07:30It's got chocolate in it, strawberries,
0:07:30 > 0:07:32basil and a vanilla panna cotta.
0:07:32 > 0:07:34I hope that the Calvados is in there somewhere.
0:07:39 > 0:07:43Jason is a 34-year-old freelance chef here in London.
0:07:43 > 0:07:45Signature dish, wow.
0:07:45 > 0:07:48All three of us agreed that he really did put Caribbean
0:07:48 > 0:07:50food on the map.
0:07:53 > 0:07:55Me, I'm the kind of chef that just does things on a whim.
0:07:55 > 0:07:58I break the rules, I mix ingredients, even if
0:07:58 > 0:08:00they don't go, until I get them to fuse together perfectly.
0:08:00 > 0:08:02And I think that that is a true chef,
0:08:02 > 0:08:04someone that can mix the impossible.
0:08:07 > 0:08:10- Jason.- Yes, Chef?- What has happened to all the Calvados?
0:08:10 > 0:08:12Yeah, I like to cook with spirits,
0:08:12 > 0:08:15and this is one of my favourite alcohols I like to cook with also.
0:08:15 > 0:08:18So, what I've done is reduced it with the strawberries.
0:08:18 > 0:08:19That is going to be in a gel.
0:08:19 > 0:08:22I'm going to set my chocolate mousse on top of that.
0:08:22 > 0:08:23I think I'll get something out quite good.
0:08:23 > 0:08:26Are you getting a bit confident now with what you are making?
0:08:26 > 0:08:28Creativity test is something that I love to do.
0:08:28 > 0:08:31I just think it is up to me to put the flavours on the plate,
0:08:31 > 0:08:34and it should all come together. So I think that I've got a good chance.
0:08:34 > 0:08:36Good man.
0:08:38 > 0:08:41Calvados, strawberries, I'm curious how that will go with
0:08:41 > 0:08:43the balance of the chocolate in his dessert.
0:08:43 > 0:08:46I'm wondering if it is going to be overpowering for the amount
0:08:46 > 0:08:47of strawberries he's got.
0:08:47 > 0:08:49If it works, it will be wonderful.
0:08:52 > 0:08:55Chefs, you've had 45 minutes. You are now halfway.
0:08:59 > 0:09:03Darren is our 34-year-old development chef from Scotland,
0:09:03 > 0:09:06and I'm sure you remember that langoustine dish that he made with
0:09:06 > 0:09:08the stunning bisque.
0:09:08 > 0:09:11It was delightful. All three of us raved about it.
0:09:13 > 0:09:15As a development chef, I have to be very creative.
0:09:15 > 0:09:18I've got to keep constantly coming up with things that people
0:09:18 > 0:09:21haven't seen before, otherwise there is no point in me being there.
0:09:24 > 0:09:26Darren, have I missed something here?
0:09:26 > 0:09:28Cos there doesn't seem to be anything on your bench.
0:09:28 > 0:09:30- Have you served up and cleaned up? - No, most of my prep
0:09:30 > 0:09:32is in the fridge, semi-done.
0:09:32 > 0:09:33I'm just waiting and hoping
0:09:33 > 0:09:36and praying, fingers crossed that everything works.
0:09:36 > 0:09:37What is the title of the dish?
0:09:37 > 0:09:40Apple semifreddo with caramel chocolate mousse,
0:09:40 > 0:09:43roasted apples and an apple puree.
0:09:43 > 0:09:44What's the inspiration?
0:09:44 > 0:09:46Just the beautiful flavours that were in front of us today.
0:09:46 > 0:09:50We had some really nice apples. That caramel chocolate was screaming
0:09:50 > 0:09:52out to be made into nice mousse - touch of cinnamon, star anise.
0:09:52 > 0:09:54- It's just flavours that I love, really.- OK.
0:09:54 > 0:09:56I believe dessert is one of my strengths,
0:09:56 > 0:09:59but I also believe that dessert is a science,
0:09:59 > 0:10:02and I find it really difficult not to have a recipe in front of me.
0:10:02 > 0:10:05So, we will see what happens.
0:10:06 > 0:10:10Darren says he is not comfortable working without a recipe,
0:10:10 > 0:10:11but he looks confident.
0:10:12 > 0:10:14Interesting combinations.
0:10:14 > 0:10:16I think the key to the semifreddo is the freezing of it.
0:10:16 > 0:10:18You don't want it rock hard,
0:10:18 > 0:10:20you want it to be at the right consistency.
0:10:24 > 0:10:28Liam is a 26-year-old sous chef at a Michelin-starred
0:10:28 > 0:10:32- restaurant in London. - His skills test was fantastic.
0:10:32 > 0:10:35His signature dish, he showed some great skills
0:10:35 > 0:10:37and I think he deserves to be here.
0:10:39 > 0:10:42If I had to say I had a weakness, it would be pastry.
0:10:42 > 0:10:44But it wouldn't be a weakness that I'd shy away from.
0:10:44 > 0:10:46You know, give me a challenge and I'll take it on.
0:10:51 > 0:10:53Liam, pastry stressing you out, relaxing you?
0:10:53 > 0:10:55- How are you feeling? - I wouldn't say it is relaxing me.
0:10:55 > 0:10:59- It's not my strength.- Right. - I'm giving it my best, really.- OK.
0:10:59 > 0:11:00What are you going to make for us?
0:11:00 > 0:11:04I'm making a roast apple with a Calvados cream, a toffee sauce
0:11:04 > 0:11:07and roasted macadamia nuts with a bit of lemon zest in there.
0:11:07 > 0:11:09Are you using any strawberries, any basil, any lemon?
0:11:09 > 0:11:11Are you making any pastry at all?
0:11:11 > 0:11:13I'm not making actually any pastry.
0:11:13 > 0:11:15I've left the strawberries and basil out because, obviously,
0:11:15 > 0:11:18when I looked at the dish, there were two ways it was going to go.
0:11:18 > 0:11:20It was going to go sort of apple or...
0:11:20 > 0:11:23- So the focus is all on the apple? - Yeah, exactly.
0:11:23 > 0:11:26Liam, is this a dessert you have done before?
0:11:26 > 0:11:28Like I said, I haven't done much pastry, so...
0:11:28 > 0:11:31It is an invention test, so I'm kind of inventing it right now.
0:11:36 > 0:11:38Liam is going to be serving the apples with toffee
0:11:38 > 0:11:41and chocolate sauce and also serving it with a Calvados cream.
0:11:41 > 0:11:43And that is pretty much it.
0:11:43 > 0:11:46There's no strawberries in there, there is no pastry making, there is
0:11:46 > 0:11:49no panna cotta, so many things he could be making for this dessert.
0:11:49 > 0:11:52This seriously is a case of winging it.
0:11:52 > 0:11:54At the moment, I'm a bit worried for Liam.
0:11:57 > 0:11:59Chefs, you've got 15 minutes left.
0:12:02 > 0:12:04This is when our chefs should be checking that
0:12:04 > 0:12:08things that are set really are set, sauces are done.
0:12:08 > 0:12:10Everything has got to be ready to be plated.
0:12:15 > 0:12:18Chefs, you have only eight minutes left.
0:12:25 > 0:12:27Chefs, time is up. Stop cooking.
0:12:31 > 0:12:34- Looks good, Chef. Well done. - Thanks.
0:12:34 > 0:12:36HE EXHALES
0:12:40 > 0:12:43- Want an apple? - Yeah, thank you so much.
0:12:48 > 0:12:52First up is 34-year-old development chef Darren.
0:12:52 > 0:12:54He's made an apple semifreddo
0:12:54 > 0:12:57with a caramel chocolate mascarpone,
0:12:57 > 0:13:02roasted apples, apple puree and a vanilla crumb,
0:13:02 > 0:13:05with a Calvados syrup on the side.
0:13:09 > 0:13:12The dish looks really appealing. It really does.
0:13:12 > 0:13:15If I have to critique, I would just say the chocolate cream looks
0:13:15 > 0:13:17very thick and it is splitting on the side.
0:13:17 > 0:13:20But on presentation, I think you have done a great job here, Darren.
0:13:20 > 0:13:22Thank you.
0:13:22 > 0:13:24Presentation looks good, Darren. Very good.
0:13:24 > 0:13:26Nice and crisp, nice and clean, and the syrup
0:13:26 > 0:13:27just delivers the dish beautifully well.
0:13:38 > 0:13:41I think the texture of the semifreddo is just right.
0:13:41 > 0:13:44It's not too frozen and it is very creamy. It's how it should be.
0:13:46 > 0:13:50The chocolate caramel cream is delightful against that apple
0:13:50 > 0:13:53and with the syrup, again, it comes together.
0:13:53 > 0:13:56What I like about this dish, Darren, is you've got
0:13:56 > 0:13:59so many little things going on and lots of different skills.
0:13:59 > 0:14:02And I think what I can see here is that you've really pushed
0:14:02 > 0:14:04yourself and delivered a very, very good dish.
0:14:04 > 0:14:07- Thank you very much.- Very good. Very, very good.
0:14:07 > 0:14:08Thank you both. Thank you.
0:14:11 > 0:14:14That was amazing. I'm so pleased. So pleased.
0:14:15 > 0:14:17HE SIGHS
0:14:18 > 0:14:21I'm over the moon with the judges' reactions to my dessert.
0:14:21 > 0:14:23Marcus said, "Make sure you are not a one-dish wonder,"
0:14:23 > 0:14:25so hopefully I have proved today that I am not.
0:14:28 > 0:14:32Italian Embassy chef Danilo's dessert is a torta caprese -
0:14:32 > 0:14:35a chocolate cake made without flour -
0:14:35 > 0:14:37with a vanilla panna cotta,
0:14:37 > 0:14:39a strawberry mousse
0:14:39 > 0:14:41and strawberries and basil.
0:14:44 > 0:14:48- It looks fantastic.- Thank you. Thank you very much.- Beautiful.
0:14:48 > 0:14:50- Absolutely beautiful. - Thank you, Chef.
0:14:50 > 0:14:53You know, it's not too fussy but there is enough in there to
0:14:53 > 0:14:55really make you want to dive in and try this dessert.
0:14:55 > 0:14:57Thank you very much.
0:15:07 > 0:15:11The cake tastes delicious. It's crunchy on the outside, it's moist.
0:15:11 > 0:15:14Monica is still eating it so must be good. It's good.
0:15:14 > 0:15:16I love the little nutty flavour going through it as well.
0:15:16 > 0:15:18It's a delicious cake.
0:15:18 > 0:15:21The panna cotta has got great texture, the strawberries on the
0:15:21 > 0:15:24plate and the strawberry cream and the basil - this dish works.
0:15:24 > 0:15:27It's been in good hands. You've done yourself proud.
0:15:27 > 0:15:28Thank you very much, Chef.
0:15:28 > 0:15:32Danilo, the cake is really good. Wonderful, wonderful, wonderful.
0:15:32 > 0:15:34I'm not going to any more cos I'm going to finish my cake.
0:15:34 > 0:15:36Do you know what the best thing about this dessert is?
0:15:36 > 0:15:40There is no Gregg. He's not here. We don't have to share it with him.
0:15:40 > 0:15:43- LAUGHS:- No, we don't have to. - Thank you very much.
0:15:43 > 0:15:44- Thank you.- Delicious. Mm!
0:15:46 > 0:15:47- Good job.- Thanks.
0:15:48 > 0:15:49Top job.
0:15:54 > 0:15:58I'm feeling really, really great now. Yeah, good. Relieved.
0:15:58 > 0:16:01Yeah, I'm feeling good.
0:16:01 > 0:16:0534-year-old freelance chef Jason has made strawberry
0:16:05 > 0:16:09and Calvados jam with a light chocolate mousse,
0:16:09 > 0:16:12mascarpone vanilla cream,
0:16:12 > 0:16:15almond brittle and fresh strawberries.
0:16:21 > 0:16:24The first thing I want to ask you, Jason, is, what has happened?
0:16:24 > 0:16:26What has happened is that it totally went pear-shaped.
0:16:26 > 0:16:29The mousse did not set as I predicted it would set.
0:16:29 > 0:16:33- The presentation, I think we can all see, is not good.- Yes, Chef.
0:16:41 > 0:16:45One thing is very clear about this dessert, Jason.
0:16:45 > 0:16:46Pastry is not your thing.
0:16:46 > 0:16:49The strawberry gel underneath has just got far, far,
0:16:49 > 0:16:51far too much gelatine into it.
0:16:51 > 0:16:53I mean, it's almost rubber-ball like underneath.
0:16:53 > 0:16:55And the mousse itself isn't a mousse.
0:16:55 > 0:16:57It's not soft, it's not light.
0:16:57 > 0:17:00It's actually quite heavy and stodgy to be honest with you.
0:17:00 > 0:17:02And the caramel is not good either.
0:17:02 > 0:17:03Overall, it's not a great dessert
0:17:03 > 0:17:06and it certainly has not been your best day in the kitchen.
0:17:06 > 0:17:07Yes, Chef.
0:17:07 > 0:17:10Jason, this is just bad. Bad execution.
0:17:10 > 0:17:14Pastry is very precise for the reason that if it isn't,
0:17:14 > 0:17:15this is what will happen.
0:17:19 > 0:17:22What happened is I just looked away for a couple of seconds,
0:17:22 > 0:17:23and this is pastry.
0:17:23 > 0:17:25It went wrong. It went poof! I was like...
0:17:26 > 0:17:30I'm not a pastry chef, so I went down in flames.
0:17:32 > 0:17:36Sous chef Liam has made roasted and poached apple
0:17:36 > 0:17:38with a coffee and chocolate puree,
0:17:38 > 0:17:41and a mascarpone Calvados cream.
0:17:45 > 0:17:49It's not a great looking dessert here, Liam.
0:17:49 > 0:17:52It looks very simple, possibly too simple from a chef like you.
0:17:54 > 0:17:58- Lack of experience in pastry is very evident here. Very, very clear.- Hmm.
0:18:06 > 0:18:07Liam, the best bit about this dish
0:18:07 > 0:18:09is the toffee on the base of the plate.
0:18:09 > 0:18:11It's got a really nice flavour,
0:18:11 > 0:18:13it's got a nice smoothness to it, a texture.
0:18:13 > 0:18:15It is a very simple dessert.
0:18:15 > 0:18:18It's fresh, it's got texture, it's got the nuts,
0:18:18 > 0:18:21it's got the cream. But we are looking for the skill factor here.
0:18:21 > 0:18:23Roast me an apple.
0:18:23 > 0:18:27Don't put an apple in a water bath, blowtorch it and tell me
0:18:27 > 0:18:29it's roasted.
0:18:29 > 0:18:30Cos it's not.
0:18:30 > 0:18:31OK.
0:18:33 > 0:18:37Mm, Liam, I don't think this lives up to the expectations you
0:18:37 > 0:18:41set for us, and I'm disappointed.
0:18:44 > 0:18:47Gutted now. They said it was just too simple.
0:18:47 > 0:18:50I could have pushed myself more, I had a lot of time.
0:18:50 > 0:18:53I'm very disappointed in myself right now, really am.
0:18:56 > 0:18:59Private chef Angela has made torched lime meringue
0:18:59 > 0:19:02on sweet short pastry,
0:19:02 > 0:19:06filled with roast apple, a cinnamon gel,
0:19:06 > 0:19:08an apple and vanilla gel,
0:19:08 > 0:19:10and Calvados and apple mascarpone.
0:19:14 > 0:19:15It looks fantastic.
0:19:15 > 0:19:18I love the way you've piped it. And what's really nice is to see
0:19:18 > 0:19:20the beautiful green speckles of the lime coming through.
0:19:20 > 0:19:22If that was sitting in a cake shop, I would think,
0:19:22 > 0:19:25- "I'd want to buy that." - Thank you very much.
0:19:36 > 0:19:39I think it's a really good attempt, Angela, because to make
0:19:39 > 0:19:43a pastry with no recipe is never easy, and you have cooked it well.
0:19:43 > 0:19:47What is missing here is a bigger, bolder flavour of the apple
0:19:47 > 0:19:50and a little bit of acid in there. It's all very, very sweet.
0:19:50 > 0:19:53But having said that, the meringue is incredibly light.
0:19:53 > 0:19:56You have coloured it, and the lime zest has worked,
0:19:56 > 0:19:58and it has a nice texture to it.
0:19:59 > 0:20:02The pastry is lovely and crumbly.
0:20:02 > 0:20:05I think you are a couple of minutes away from getting the base perfect.
0:20:06 > 0:20:10I do like the tart, but I'm just finding it very sweet
0:20:10 > 0:20:12and there's bits of apples in there,
0:20:12 > 0:20:14but it is not as intense as I thought it would be.
0:20:14 > 0:20:15OK.
0:20:17 > 0:20:22In hindsight, I wish that I had made things a little bit more cohesive,
0:20:22 > 0:20:23what was in the tart.
0:20:23 > 0:20:26You know, it's so hard to say whether one has done enough or not.
0:20:28 > 0:20:30Finally, it is Josh.
0:20:30 > 0:20:33He's made a deconstructed vanilla cheesecake
0:20:33 > 0:20:37with a basil-infused, dehydrated olive oil cake,
0:20:37 > 0:20:41a raw strawberry salad with basil and black pepper,
0:20:41 > 0:20:42and meringue.
0:20:45 > 0:20:47The presentation has got very nice colours to it
0:20:47 > 0:20:49and it's very prettily put together.
0:20:49 > 0:20:51You have broken it down and you have dissected it up.
0:20:51 > 0:20:53I think the presentation is really nice.
0:21:03 > 0:21:05That meringue is lovely.
0:21:05 > 0:21:08Just how it looks and how it is made, you have got it spot on.
0:21:08 > 0:21:11I love the strawberries with the olive oil
0:21:11 > 0:21:13and bits of pepper through that.
0:21:13 > 0:21:17The cheesecake, for me, is so delicate and very light.
0:21:17 > 0:21:18Very creamy.
0:21:18 > 0:21:21I think the way that you have made this dish, it is unexpected
0:21:21 > 0:21:22but pleasantly so.
0:21:24 > 0:21:27You know what? I admire your bravery. The dish does work.
0:21:27 > 0:21:31It is intriguing and it's different. Good job. Well done. I like it.
0:21:31 > 0:21:33HE EXHALES
0:21:34 > 0:21:37I'm over the moon. I got great remarks from the judges.
0:21:37 > 0:21:39It's me putting my heart and soul on stuff,
0:21:39 > 0:21:42it's not just a case of being a bit...trying to be different.
0:21:42 > 0:21:43I am different.
0:21:44 > 0:21:46(I didn't expect that.)
0:21:48 > 0:21:50Chefs, you have certainly given Monica and I
0:21:50 > 0:21:52something to talk about.
0:21:52 > 0:21:55Marcus and I have got to decide which two of you have to
0:21:55 > 0:21:56leave us today.
0:21:56 > 0:21:57Off you go, guys.
0:22:08 > 0:22:11Well, what an interesting invention test.
0:22:11 > 0:22:14One of the chefs that stood out for me today was Danilo.
0:22:14 > 0:22:18I loved his panna cotta. And that cake... I thought it was a delight.
0:22:18 > 0:22:19A delightful dish.
0:22:19 > 0:22:22The strawberries, the strawberry cream, the basil,
0:22:22 > 0:22:24it all came together.
0:22:24 > 0:22:26It was superb.
0:22:27 > 0:22:31Josh is another chef I'm starting to take a great shine to.
0:22:31 > 0:22:34He challenges my way of thinking about food, and I love that.
0:22:34 > 0:22:37Very clever chef. Very, very good dessert.
0:22:38 > 0:22:41Darren is another chef that stood out today,
0:22:41 > 0:22:44and I really enjoyed his dessert. We both enjoyed that dessert.
0:22:44 > 0:22:48The caramel chocolate mascarpone cream was divine.
0:22:48 > 0:22:50It's a dish I think I'll remember.
0:22:50 > 0:22:52Danilo, Darren and Josh.
0:22:52 > 0:22:56I think we both agree these three chefs have got to go through.
0:22:56 > 0:22:57I think, Monica,
0:22:57 > 0:23:02the chef that really crumbled today without a doubt was Jason.
0:23:02 > 0:23:04I think that really showed today in his dish.
0:23:04 > 0:23:08Yeah, it was an absolute disaster for Jason.
0:23:08 > 0:23:13Well, Marcus, that then leaves us with Angela and Liam.
0:23:13 > 0:23:16Liam, I felt, hadn't really challenged himself.
0:23:16 > 0:23:20A toffee sauce on the plate, some roasted apples that weren't roasted.
0:23:20 > 0:23:23There's a lot of skill in this chef, but today, Monica,
0:23:23 > 0:23:27maybe we just uncovered his weakness, and that is pastry.
0:23:28 > 0:23:29Angela's dessert,
0:23:29 > 0:23:32the dish just needed the acid of the apple
0:23:32 > 0:23:34to sort of lift the sweetness.
0:23:34 > 0:23:38Marcus, we've got two chefs and they both showed a lot of potential here.
0:23:38 > 0:23:41But we have got to decide which one are we going to take through.
0:23:44 > 0:23:46I'd be pretty gutted if I went home today.
0:23:46 > 0:23:49I mean, I am pleased that I got through to the quarterfinals,
0:23:49 > 0:23:52but gutted that I didn't make it through to the second half.
0:23:52 > 0:23:54I've got so much I want to show. And I want to be able to,
0:23:54 > 0:23:56given that chance, to just come back
0:23:56 > 0:23:59and absolutely attack it like I know I can.
0:24:12 > 0:24:16We tried some amazing desserts today.
0:24:16 > 0:24:18Delicious, in fact.
0:24:24 > 0:24:28But, we can only take four of you through to the critics' round.
0:24:30 > 0:24:33And the first chef leaving the competition is...
0:24:38 > 0:24:40..Jason. Thank you.
0:24:44 > 0:24:47Our second chef leaving the competition is...
0:24:51 > 0:24:52..Liam.
0:24:58 > 0:24:59I am majorly frustrated.
0:24:59 > 0:25:02I came here to go all the way, but it wasn't to be.
0:25:02 > 0:25:05I messed up today on my dessert and that's why I'm going home now.
0:25:07 > 0:25:09I feel a bit gutted, but, you know,
0:25:09 > 0:25:12there was four marvellous dishes in there, that I saw.
0:25:12 > 0:25:14It was my time to leave, so I'm leaving now,
0:25:14 > 0:25:16and I think I have achieved a lot.
0:25:18 > 0:25:21Congratulations, you are through to the critics. Well done.
0:25:41 > 0:25:44This is all about you now. This is your food.
0:25:44 > 0:25:48Cooking for the critics, not easy at all.
0:25:48 > 0:25:51It's an hour for your first four plates
0:25:51 > 0:25:53and then another 15 minutes for your dessert.
0:25:53 > 0:25:58Today is all about control, timing, attention to detail.
0:25:58 > 0:26:00You're going to be under a huge amount of pressure.
0:26:00 > 0:26:04But, guys, you've got to get your heads down and deliver the goods.
0:26:04 > 0:26:06You have got to make this something special
0:26:06 > 0:26:09because at the end of it, one of you is leaving the competition.
0:26:10 > 0:26:11Off you go.
0:26:16 > 0:26:19One hour 15 minutes is tough for any chef to deliver two dishes,
0:26:19 > 0:26:21four of each dish.
0:26:21 > 0:26:24Huge pressure, the critics and the time constraints.
0:26:24 > 0:26:26This is really going to test our chefs.
0:26:29 > 0:26:31I'm feeling good cooking for critics.
0:26:31 > 0:26:33Treat them as I would anyone else
0:26:33 > 0:26:35that comes into the restaurant where I work.
0:26:35 > 0:26:37It's not just being safe, I'm a bit out there today,
0:26:37 > 0:26:39playing on flavours.
0:26:39 > 0:26:41Just making it a bit more fun with the elements that I've got
0:26:41 > 0:26:44going on and hopefully it will be enough for me today to go through.
0:26:47 > 0:26:50Hey, Josh, what are you going to be cooking today?
0:26:50 > 0:26:54A halibut dish with a warm tartare, clams, charred cucumber
0:26:54 > 0:26:56and heritage radish.
0:26:56 > 0:26:58It's a modern take on what I think is sort of being by the sea,
0:26:58 > 0:27:00getting your fresh catch in.
0:27:00 > 0:27:03I love fish, tartare sauce, salt and vinegar. I'm going to play on
0:27:03 > 0:27:05those flavours and hopefully it'll get me there and get me through.
0:27:05 > 0:27:09- And for dessert?- I've got a lemon meringue pie souffle.
0:27:09 > 0:27:13- Ah, souffle. Risky.- Yeah, I think it's got to be risky, you know?
0:27:13 > 0:27:16I'm not just here just to be a number, I'm here to go on and win.
0:27:16 > 0:27:18The fire in my belly keeps burning,
0:27:18 > 0:27:20so hopefully I am doing something right.
0:27:20 > 0:27:23Is that fire in your belly going to get you through to
0:27:23 > 0:27:25- Knockout Week, you think?- Yeah.
0:27:25 > 0:27:27I want to be there. I want to be there.
0:27:29 > 0:27:31I like the sound of halibut roasted. Fantastic.
0:27:31 > 0:27:34Salt and vinegar, he is making a gel from that which I think
0:27:34 > 0:27:36is a really interesting idea.
0:27:36 > 0:27:38Josh's dessert, I like souffles
0:27:38 > 0:27:41but only if it's got a bit of texture that comes to it.
0:27:41 > 0:27:44Bring into this pine custard, something I've not had
0:27:44 > 0:27:46and I can't wait to try.
0:27:49 > 0:27:52Chefs, you've had 20 minutes.
0:27:59 > 0:28:02I just love being a chef, I love the feeling of being a chef.
0:28:02 > 0:28:03It's just great.
0:28:03 > 0:28:06You know, it's probably the closest job in the world to
0:28:06 > 0:28:08being a rock star without actually being a rock star.
0:28:08 > 0:28:10It's just a cool job.
0:28:14 > 0:28:16- Hey, Darren, how are you? - I'm good, thank you.
0:28:16 > 0:28:19What's it feel like to finally be cooking for our critics?
0:28:19 > 0:28:21It's an equal mix of nerves and excitement.
0:28:21 > 0:28:24I think once I get to going, I think I'll be fine, but I'm a bit
0:28:24 > 0:28:25fingers and thumbs at the minute.
0:28:25 > 0:28:28What are you cooking for the critics today?
0:28:28 > 0:28:29I'm doing a stuffed rabbit.
0:28:29 > 0:28:31I'll water-bath it, and I'm going to serve that
0:28:31 > 0:28:34with some braised lentils, a nice carrot puree and hopefully
0:28:34 > 0:28:37- a really powerful jus. - And your dessert?
0:28:37 > 0:28:39Baked chocolate mousse with a hazelnut praline
0:28:39 > 0:28:41and to hazelnut ice cream.
0:28:41 > 0:28:43Darren, you don't do service in your place of work,
0:28:43 > 0:28:46and today, this is the closest you're going to get to a service.
0:28:46 > 0:28:49- How do you feel about that? - I'm really excited about it, Marcus.
0:28:49 > 0:28:52I don't... Like you say, I don't get an opportunity very often
0:28:52 > 0:28:54and I miss the buzz every day.
0:28:54 > 0:28:57So, it is a chance for me to get back to what I used to do,
0:28:57 > 0:28:59what I love and what I miss.
0:28:59 > 0:29:01- Good man. We'll let you crack on, Darren.- Thank you.
0:29:01 > 0:29:02Thank you very much.
0:29:05 > 0:29:07I really like the sound of Darren's menu.
0:29:07 > 0:29:10I love the fact he is using a wild rabbit.
0:29:10 > 0:29:13This is very, very difficult to get right.
0:29:13 > 0:29:14It is the cooking in the water-bath
0:29:14 > 0:29:18and hopefully bringing out that fantastic, rich, gamey favour.
0:29:18 > 0:29:20Darren is making us a baked chocolate mousse.
0:29:20 > 0:29:23And then he is going to cool it down, and then he's got to bring it
0:29:23 > 0:29:26back up to room temperature, so it is lovely and soft.
0:29:26 > 0:29:27I can't wait to try it.
0:29:32 > 0:29:34Cooking for the critics, for me, I think
0:29:34 > 0:29:36it's kind of a milestone in the competition.
0:29:36 > 0:29:39It's, you know, people that go into restaurants
0:29:39 > 0:29:41and make or break restaurants, essentially.
0:29:41 > 0:29:44And make or break people's careers, which is terrifying!
0:29:48 > 0:29:50Angela, here we are. What are you cooking?
0:29:50 > 0:29:55Black sea bass on a bit of braised fennel with some fresh fennel
0:29:55 > 0:29:59and lightly, lightly pickled fennel, dill creme fraiche
0:29:59 > 0:30:01and a langoustine bisque.
0:30:01 > 0:30:04- A lot to do.- A lot to do. - OK, and what about for dessert?
0:30:04 > 0:30:08Lemon meringue millefeuille, lemon verbena Chantilly cream,
0:30:08 > 0:30:12lemon verbena sorbet, Italian meringue, some raspberries
0:30:12 > 0:30:15and some little mini lemon-flavoured meringues.
0:30:15 > 0:30:16Wow.
0:30:16 > 0:30:19- You have really got your work cut out for you here.- I do.
0:30:19 > 0:30:20Quite a lot, yeah.
0:30:20 > 0:30:23- Off you go. Crack on.- Thank you. - Good luck.
0:30:25 > 0:30:27Angela's main course is black sea bass.
0:30:27 > 0:30:30The key to the success of this dish is making sure the fish is
0:30:30 > 0:30:34beautifully cooked. The langoustine bisque, looking for big flavours.
0:30:34 > 0:30:36She's got a lot of other things going on the plate.
0:30:36 > 0:30:38She's got cucumber, she's got fennel three ways...
0:30:40 > 0:30:43Angela's dessert is a lemon meringue millefeuille.
0:30:43 > 0:30:44I'll tell you something, Monica -
0:30:44 > 0:30:47if she can pull this off, all these different flavours and all
0:30:47 > 0:30:50these techniques, we are going to be in for a really good treat today.
0:30:56 > 0:30:59I feel really excited to cook for the critics today.
0:30:59 > 0:31:00It's really simple.
0:31:00 > 0:31:04If I get this menu right, I have a chance to go to Knockout Week.
0:31:04 > 0:31:06If I don't, it is bye-bye.
0:31:10 > 0:31:12Danilo, how are you?
0:31:12 > 0:31:15A bit stressed out by the timing, but now I want it.
0:31:15 > 0:31:17- Yeah, you got a taste of it.- Yes.
0:31:17 > 0:31:19What are you making for us today?
0:31:19 > 0:31:23Risotto with braised onion, quail and summer truffle.
0:31:23 > 0:31:26- I'm going for a rich taste.- Oooh.
0:31:26 > 0:31:29I do love risotto with onion puree.
0:31:29 > 0:31:31It just makes it more creamy and rich.
0:31:31 > 0:31:34And the summer truffle goes perfect with quail.
0:31:34 > 0:31:37You don't want any other truffle with meat like quail.
0:31:37 > 0:31:38What about dessert?
0:31:38 > 0:31:42Chocolate ganache with saffron ice cream and salted caramel.
0:31:42 > 0:31:45- So, is this food you cook for the ambassador?- Yes.
0:31:45 > 0:31:48This dessert I've been making for a couple of years now
0:31:48 > 0:31:50and he is really happy with it. Guests are really happy.
0:31:50 > 0:31:52OK, lovely. You crack on.
0:31:54 > 0:31:56Danilo is making onion risotto.
0:31:56 > 0:32:00We want that rice just with a little bite at the back.
0:32:00 > 0:32:03If he can keep the cooking of that quail still pink,
0:32:03 > 0:32:05this will be great.
0:32:05 > 0:32:07I've never had saffron before with chocolate.
0:32:07 > 0:32:10Really intrigued by this combination of flavours.
0:32:10 > 0:32:12The key with saffron is the quantity -
0:32:12 > 0:32:15too much saffron can overpower the dish itself.
0:32:19 > 0:32:21Overall, Monica, you can feel it in the kitchen.
0:32:21 > 0:32:23There's a huge amount of tension. The pressure is on.
0:32:23 > 0:32:26There is a massive challenge of cooking for the critics
0:32:26 > 0:32:27and impressing them.
0:32:27 > 0:32:29But not only them, you and I, too.
0:32:43 > 0:32:46The chefs who enter this competition, it is their life.
0:32:46 > 0:32:51And if they deliver great plates of food, then their lives can change.
0:32:52 > 0:32:55Chefs can go wrong by trying to follow fashion.
0:32:55 > 0:32:58We are always saying, "Give us something simple."
0:32:58 > 0:33:03I want to see strong flavours, clear ideas and great cooking.
0:33:03 > 0:33:07We are looking for people who can combine
0:33:07 > 0:33:11originality with good technique.
0:33:11 > 0:33:13We'll just have to see.
0:33:17 > 0:33:20Josh, you've got 15 minutes before your main course is up.
0:33:20 > 0:33:21What is left to do, hon?
0:33:21 > 0:33:24Cook my fish, char my cucumber, sort out my last bits
0:33:24 > 0:33:28- so I'm going to get it ready.- OK. - I'm not keeping them waiting.
0:33:28 > 0:33:30- WILLIAM:- Josh is cooking Fisherman's Catch.
0:33:30 > 0:33:32I can almost hear the seagulls,
0:33:32 > 0:33:36I can see the ship coming into shore with his halibut, salt and vinegar,
0:33:36 > 0:33:40charred cucumber, warm tartare, clams and peas.
0:33:40 > 0:33:41That sounds reasonable.
0:33:41 > 0:33:44I'm not sure about charred cucumber, slightly worries me.
0:33:45 > 0:33:48Josh, you've got just under five minutes.
0:33:48 > 0:33:50Going to be there, Chef.
0:33:57 > 0:33:59- Ready?- Yeah.- Off you go.
0:34:03 > 0:34:05- Good. He was pushing himself.- Yeah.
0:34:09 > 0:34:10Hi, there.
0:34:13 > 0:34:14Thanks.
0:34:15 > 0:34:18So, you've got what I called Fisherman's Catch.
0:34:18 > 0:34:23You've got halibut, clams, charred cucumber, heritage radish,
0:34:23 > 0:34:25warm tartare sauce and peas with salt and vinegar.
0:34:26 > 0:34:28- Thank you, hope you enjoy.- Thanks.
0:34:31 > 0:34:35The overall look of the dish is relatively pleasant.
0:34:48 > 0:34:51I can sort of see what Josh is going for with this dish.
0:34:51 > 0:34:55The overall impression is the flavour of fish and chips,
0:34:55 > 0:34:58and you are just disappointed that there isn't some lovely crisp
0:34:58 > 0:35:01beer batter and fantastic chips with it,
0:35:01 > 0:35:05because all of these other trimmings are really adding nothing.
0:35:05 > 0:35:08The halibut - overcooked, tired.
0:35:08 > 0:35:10There's a reason people don't char cucumbers.
0:35:10 > 0:35:12It's because it is completely pointless.
0:35:12 > 0:35:14It's just an effect that you don't need.
0:35:14 > 0:35:19I'm afraid, for me, Josh's dish doesn't work at all.
0:35:21 > 0:35:24As good as this looks, this dish is crying out for more sauce
0:35:24 > 0:35:26and seasoning.
0:35:26 > 0:35:27It's not come together.
0:35:27 > 0:35:29I hope there's going to be some salt
0:35:29 > 0:35:31and pepper on the table out there for the critics.
0:35:34 > 0:35:36All right, Josh, you've now got 15 minutes
0:35:36 > 0:35:38before your desserts are due.
0:35:39 > 0:35:45Josh's dessert is a lemon meringue souffle with pine.
0:35:45 > 0:35:48That could be quite nice if it works, if it rises.
0:35:48 > 0:35:52And then, he is adding pine on it, which could add a wonderful
0:35:52 > 0:35:56kind of alpine hue or it could completely destroy it.
0:35:56 > 0:35:59- How long will the souffles take? - Nine minutes from now, Chef.
0:35:59 > 0:36:00- Nine minutes?- Yeah.
0:36:04 > 0:36:07- Josh, this is looking lovely, OK? - Thank you.
0:36:13 > 0:36:14- Can you manage two?- Yes.
0:36:19 > 0:36:22Sorry to keep you waiting just over a minute-and-a-half.
0:36:23 > 0:36:24- Thank you.- Sorry.
0:36:26 > 0:36:27Thank you.
0:36:27 > 0:36:28Sorry.
0:36:30 > 0:36:34My dessert today is lemon meringue pie souffle with Douglas fir.
0:36:34 > 0:36:38- Thank you.- And is there pine in the dish other than in branch form?
0:36:38 > 0:36:40Within the anglaise that I have made, there is
0:36:40 > 0:36:42a Douglas fir flavour through it.
0:36:42 > 0:36:44- OK, thank you.- Thank you very much. I hope you enjoy it.
0:36:54 > 0:36:58I love the souffle. It's light, airy, lemony.
0:36:58 > 0:37:01I really like this sweet custard that goes onto it
0:37:01 > 0:37:04and I love the lemon curd with the raspberries.
0:37:04 > 0:37:06I didn't get any lemon from the souffle at all.
0:37:06 > 0:37:11I got egg, quite rich, but incredibly bland.
0:37:11 > 0:37:15And then we've got lemon curd with some raspberries, which is
0:37:15 > 0:37:17absolutely splendid.
0:37:17 > 0:37:20I'm not getting anything particularly pine-ish
0:37:20 > 0:37:22from the custard, but it's a decent little custard.
0:37:22 > 0:37:24There is definitely some good stuff here,
0:37:24 > 0:37:26but it's like he really hasn't made his mind up what the main
0:37:26 > 0:37:29part of the pudding is, so he has given us a bit of everything.
0:37:29 > 0:37:32A kind of deconstructed lemon meringue pie.
0:37:33 > 0:37:35If he can find himself a decent plate,
0:37:35 > 0:37:36I'd be very happy to have it again.
0:37:38 > 0:37:43The souffle is just egg white with very light lemon coming through.
0:37:43 > 0:37:46The best bit about this dessert, Monica, is this.
0:37:46 > 0:37:48The meringue, the raspberries and the lemon curd.
0:37:48 > 0:37:50That is absolutely delicious.
0:37:56 > 0:37:59Oh, it's unbelievable how hard that was.
0:37:59 > 0:38:01Slightly over on my times, which I'm annoyed at
0:38:01 > 0:38:03because it is practice, practice, practice.
0:38:03 > 0:38:05Yeah, it was very hard.
0:38:12 > 0:38:15Darren, three minutes for your first course.
0:38:15 > 0:38:18I might be a couple of minutes late just so I know I am right.
0:38:19 > 0:38:22So, Darren's main - stuffed rabbit with carrot and lentils
0:38:22 > 0:38:23and rabbit jus.
0:38:23 > 0:38:25Sounds all right, this one.
0:38:25 > 0:38:29If you can cook it so it is still tender, juicy,
0:38:29 > 0:38:31with a nice bit of jus.
0:38:31 > 0:38:33I love lentils.
0:38:33 > 0:38:34This could be fantastic.
0:38:37 > 0:38:40- How is the rabbit? - It is a little under, Chef.
0:38:40 > 0:38:43- What do you do now?- I'm going to have to pan-fry it, Chef.
0:38:54 > 0:38:55How do you feel now?
0:38:55 > 0:38:58I feel a bit disappointed in myself, but I feel OK.
0:38:59 > 0:39:00Off you go.
0:39:06 > 0:39:09Hi, I'm really sorry to keep you waiting. I apologise.
0:39:09 > 0:39:11Thanks, Darren.
0:39:13 > 0:39:17So, for you today, I have made a stuffed rabbit with braised
0:39:17 > 0:39:19lentils, carrots and a rabbit jus.
0:39:19 > 0:39:21What have you stuffed your rabbit with?
0:39:21 > 0:39:23The rabbit is stuffed with the leg meat,
0:39:23 > 0:39:25a little bit of pancetta and the offal from the rabbit.
0:39:25 > 0:39:26Great, thank you.
0:39:29 > 0:39:32I think the rabbit looks absolutely fantastic.
0:39:40 > 0:39:42Unfortunately, the rabbit is overcooked.
0:39:42 > 0:39:45It's quite hard and quite tough.
0:39:45 > 0:39:47The carrots are basically raw
0:39:47 > 0:39:50and the lentils aren't just al dente, they are massively
0:39:50 > 0:39:53undercooked and they are supposed to be soft and melting.
0:39:53 > 0:39:56It is such a shame because I really...
0:39:56 > 0:39:58I wanted to love this from the moment I read it to then
0:39:58 > 0:40:00when I saw it.
0:40:01 > 0:40:02But it misses the mark.
0:40:02 > 0:40:05I think this is very nice indeed.
0:40:05 > 0:40:09- I like the carrots cos I like my carrots crunchy.- Undercooked.
0:40:09 > 0:40:12- They are not cooked.- They are...
0:40:12 > 0:40:14They are just charred on the outside.
0:40:14 > 0:40:16- I mean, they are raw. - They really nice, though.
0:40:16 > 0:40:17Are your lentils cooked?
0:40:17 > 0:40:19My lentils are fairly gritty,
0:40:19 > 0:40:21but that is the kind of nature of lentils.
0:40:23 > 0:40:26I think, as usual, I'm the warm water between fire and ice
0:40:26 > 0:40:29because I kind of sit between the two of you.
0:40:29 > 0:40:31I don't think the lentils are undercooked.
0:40:31 > 0:40:33I don't think the carrots are undercooked.
0:40:33 > 0:40:34I think they are as they are meant to be,
0:40:34 > 0:40:37but there are a few off notes for me as well.
0:40:37 > 0:40:39Carrot puree, slightly watery.
0:40:39 > 0:40:41But I think there is enough here to make me
0:40:41 > 0:40:44feel confident about Darren's cooking.
0:40:45 > 0:40:46The lentils, for me,
0:40:46 > 0:40:48could do with another couple of minutes more cooking.
0:40:48 > 0:40:52The jus is almost a consomme consistency.
0:40:52 > 0:40:55I really hope Darren can turn it around with his dessert course,
0:40:55 > 0:40:56cos he is going to need to.
0:41:00 > 0:41:03Darren, you've now got 15 minutes for your dessert.
0:41:03 > 0:41:04Yes, Chef. Thank you.
0:41:05 > 0:41:10Darren moves on to a baked chocolate mousse with hazelnuts.
0:41:10 > 0:41:12Difficult to get right
0:41:12 > 0:41:16because you want it to have that particular texture.
0:41:16 > 0:41:19But very, very good when it is good.
0:41:24 > 0:41:26You almost look like you're finished.
0:41:26 > 0:41:27Three minutes left to go.
0:41:27 > 0:41:29This looks a very different story to your main course.
0:41:29 > 0:41:31It's worked out in the end for the dessert.
0:41:31 > 0:41:33I just need to quenelle my ice cream.
0:41:33 > 0:41:35I'm going to shred some roasted hazelnuts over the top
0:41:35 > 0:41:37and I've got a hazelnut caramel syrup.
0:41:43 > 0:41:46- Happy?- Yes, Chef. Much happier.- Off you go.
0:41:55 > 0:41:56Thank you.
0:41:59 > 0:42:02So, I have made for you a baked chocolate mousse with hazelnuts,
0:42:02 > 0:42:06a hazelnut ice cream and a hazelnut praline with a caramel syrup.
0:42:06 > 0:42:08- Thank you.- Thank you very much.
0:42:10 > 0:42:14This is a very competent looking pudding. Looks professional.
0:42:25 > 0:42:28The hazelnut ice cream, I love.
0:42:28 > 0:42:31I love the way there's a bit of salt to that tuille.
0:42:31 > 0:42:34And the mousse may not be very moussey,
0:42:34 > 0:42:38but it is a really, really good blast of chocolate.
0:42:38 > 0:42:39It's a good pudding.
0:42:39 > 0:42:43It delivers an intense belt of chocolate when you need it.
0:42:43 > 0:42:46It would be far too rich and powerful were it not for the fact
0:42:46 > 0:42:50that it is tempered by this soft and delicious hazelnut ice cream.
0:42:50 > 0:42:55He has got a great palate and when he cooks well, he does it perfectly.
0:42:55 > 0:42:57This is phenomenal.
0:43:01 > 0:43:02Mm.
0:43:02 > 0:43:07Once the sauce was poured on this, the dish came up to another level.
0:43:07 > 0:43:10The tuille, lovely and thin and brittle.
0:43:10 > 0:43:15The ice cream was velvety, smooth. It tastes of hazelnuts. Ah!
0:43:15 > 0:43:16Fantastic ice cream.
0:43:18 > 0:43:20To be honest with you, most things went to plan.
0:43:20 > 0:43:22It was just the timing was tight.
0:43:22 > 0:43:24If the rabbit hadn't been undercooked,
0:43:24 > 0:43:25I would have maybe been seven minutes over.
0:43:25 > 0:43:28But with the time it took to get the rabbit back,
0:43:28 > 0:43:30it was like 15 minutes. It was just a nightmare.
0:43:36 > 0:43:39Angela, you've got four minutes left before your main courses are due.
0:43:39 > 0:43:41- Are we going to get there on time? - No.
0:43:41 > 0:43:43- How over do think you're going to be?- Ten minutes.
0:43:43 > 0:43:45- I think I need about 15 more minutes.- 15 more minutes?
0:43:45 > 0:43:47You'll have to really push this one, Angela.
0:43:47 > 0:43:49- Now you've got to step up the pace. - Yeah.
0:43:51 > 0:43:54So, Angela's main - black bass,
0:43:54 > 0:43:56pickled, braised and fresh fennel,
0:43:56 > 0:43:59cucumber, dill and langoustine bisque.
0:43:59 > 0:44:02There's a lot going on within the time available.
0:44:02 > 0:44:05This is one of those dishes where the chef is either going to
0:44:05 > 0:44:08be completely frazzled with pain, agony and stress or
0:44:08 > 0:44:11she will be very accomplished, it will come in and it'll work.
0:44:12 > 0:44:15- How are you doing, Angela? You're out of time now.- OK.
0:44:16 > 0:44:19- Are you happy with how it is looking?- I'm happy with the colour.
0:44:19 > 0:44:22I'm happy with how it feels, the doneness. I am happy with it.
0:44:22 > 0:44:25- Angela, we really need to get going. - Yeah.- Yeah.- Pushing it, pushing it.
0:44:25 > 0:44:29All I have to do now is get the bisque into the glass things.
0:44:29 > 0:44:32- You need to really start moving now. - Yeah, this is it.
0:44:32 > 0:44:34- Really, really start moving. - 100%, this is it.
0:44:34 > 0:44:36Or the restaurant is closed.
0:44:36 > 0:44:38Ooh! OK, I'm good to go.
0:44:38 > 0:44:40You are 20 minutes late.
0:44:40 > 0:44:42- OK.- Put on one of those big smiles of yours
0:44:42 > 0:44:45- when you walk through the door. - Will do.
0:44:47 > 0:44:49Wow. That was tough.
0:44:52 > 0:44:53Hi, I'm so sorry I'm late.
0:44:56 > 0:44:58- There you go.- Thank you. - Such a pleasure.
0:45:00 > 0:45:04I've made black sea bass on some braised fennel with some
0:45:04 > 0:45:08fresh fennel, pickled fennel, some dill pickle cucumber
0:45:08 > 0:45:10and dill creme fraiche.
0:45:10 > 0:45:12And then you have a langoustine bisque.
0:45:12 > 0:45:13- Thank you.- That's OK.
0:45:19 > 0:45:21It's light.
0:45:23 > 0:45:26Ooh. Are you kidding me?
0:45:26 > 0:45:2820 minutes over and my fish is raw?
0:45:28 > 0:45:31If the critics got the same piece that we've got,
0:45:31 > 0:45:33undercooked like that, they are going to tear it to pieces.
0:45:40 > 0:45:43I think it is a very well-cooked piece of fish.
0:45:43 > 0:45:46Tastes nice, got a bit of seasoning to it.
0:45:46 > 0:45:50Please, can I have a big bowl of the langoustine bisque?
0:45:50 > 0:45:52It's really nice.
0:45:52 > 0:45:55Could be a little bit more powerful, deeper and richer and stronger.
0:45:55 > 0:45:59But, I suppose it is probably the right measure for this quite
0:45:59 > 0:46:00sensitive plate.
0:46:00 > 0:46:04I'm not entirely convinced by that dill cream.
0:46:04 > 0:46:06It doesn't fit, for me, with the rest of the dish,
0:46:06 > 0:46:08but it's a really, really nice dish.
0:46:13 > 0:46:17- You've got 15 minutes left.- OK.- You have to serve your dessert on time.
0:46:17 > 0:46:20- My dessert could be on time. - Or you will be in big trouble.- OK.
0:46:21 > 0:46:25Angela is doing a lemon meringue millefeuille with lemon
0:46:25 > 0:46:28verbena sorbet and Chantilly.
0:46:28 > 0:46:31There's a lot of technical stuff that has to be done, though.
0:46:31 > 0:46:34She's got to make the sorbet, she is making the Chantilly cream,
0:46:34 > 0:46:37she is making lemon meringue, she is making millefeuille.
0:46:37 > 0:46:40I think this dish is too complicated for its own good.
0:46:42 > 0:46:44- Angela, you've got five minutes left.- Thank you very much.
0:46:44 > 0:46:46Are we good? Are we on time?
0:46:46 > 0:46:49My Italian meringue has just solidified.
0:46:49 > 0:46:52The sugar has just solidified in the bowl. It's not going to happen.
0:46:52 > 0:46:54So, what are you going to do?
0:46:54 > 0:46:56I'm just going to apologise for the lack of meringue
0:46:56 > 0:46:57on my lemon meringue millefeuille.
0:46:58 > 0:47:00One minute, Angela.
0:47:05 > 0:47:07Off you go. Let's go.
0:47:17 > 0:47:19- Thank you. - There you go, not a problem.
0:47:21 > 0:47:25For your dessert, I have made lemon meringue millefeuille with lemon
0:47:25 > 0:47:29verbena sorbet and a lemon verbena Chantilly cream and raspberries.
0:47:29 > 0:47:30- Please enjoy.- Thank you.
0:47:34 > 0:47:38A millefeuille is many-layered and this isn't many-layered.
0:47:38 > 0:47:41It is three-layered. Let's try a spoon on it.
0:47:50 > 0:47:54The sorbet has got a sort of syrupy taste,
0:47:54 > 0:47:57almost like a sort of melted scented candle, isn't it?
0:47:57 > 0:48:01It's too fragrant and that is unbalancing everything
0:48:01 > 0:48:02else on the dish.
0:48:02 > 0:48:05The raspberries work quite well with the lemon...
0:48:06 > 0:48:10..glop at the bottom. It's a nice pudding.
0:48:10 > 0:48:13- That's as far as it goes. - This hasn't worked.
0:48:13 > 0:48:15The pastry at the bottom is way too tough.
0:48:15 > 0:48:20The sort of almost panna cotta base is a bit too gelatinous.
0:48:20 > 0:48:22It just leaves you disappointed.
0:48:23 > 0:48:25The tuille, yes, they are nice,
0:48:25 > 0:48:28but a millefeuille should be absolutely perfect on presentation.
0:48:28 > 0:48:30Everything cut to the right size.
0:48:30 > 0:48:33It is all about presentation on this.
0:48:33 > 0:48:35This is not a great dessert and I'm... Ugh.
0:48:39 > 0:48:44You know, I probably actually just got so befuddled with the...
0:48:46 > 0:48:50..worrying about the timing that your brain almost goes into slow-mo.
0:48:50 > 0:48:52Like you are in mud or something. I don't know.
0:49:03 > 0:49:05Danilo, you've got four minutes left. Are you on time?
0:49:05 > 0:49:07- Yeah, I'm going to be on time. - How is the risotto?
0:49:07 > 0:49:11- Are you happy with it?- It can be better, but...- Don't say that.
0:49:11 > 0:49:13I'm always hard with myself, so...
0:49:13 > 0:49:16Danilo's main course - risotto with braised onion,
0:49:16 > 0:49:18quails and summer truffle.
0:49:18 > 0:49:21Every grain of rice has got to be absolutely perfect.
0:49:21 > 0:49:23It sounds great.
0:49:23 > 0:49:25If I saw this on a menu in a restaurant,
0:49:25 > 0:49:26I would order it without delay.
0:49:29 > 0:49:32- So, what is left to go on the plate now?- The quail.
0:49:32 > 0:49:34Quail. And some sauce?
0:49:34 > 0:49:38- Yes. I was planning to serve the sauce on the side.- Perfect. OK.
0:49:38 > 0:49:39Quail is on and we are good to go.
0:49:43 > 0:49:47- Timing is great. We have one chef. - One.- One.- Out of four.
0:49:47 > 0:49:48I'll take that.
0:49:52 > 0:49:53- Hello.- Hi.
0:49:57 > 0:49:58Thank you. Thanks.
0:50:01 > 0:50:05So, this is a braised onion risotto with quail and asparagus
0:50:05 > 0:50:07and summer truffle.
0:50:07 > 0:50:09- Thank you. - Thank you very much. Enjoy.
0:50:16 > 0:50:18Well, it is rather pretty.
0:50:26 > 0:50:31I love the quail. The jus is sensational.
0:50:31 > 0:50:35But the risotto, it is just the wrong side of al dente.
0:50:35 > 0:50:36It's al crunchy.
0:50:36 > 0:50:37I love the risotto.
0:50:37 > 0:50:40I love the fact there is still a little bit of crunch there.
0:50:40 > 0:50:44But it has absorbed the flavour of those braised onions magnificently.
0:50:44 > 0:50:48The asparagus, al dente, charred - absolutely delicious.
0:50:48 > 0:50:50So much flavour.
0:50:50 > 0:50:53And the quail, tender. Oh!
0:50:53 > 0:50:56This dish is utter perfection.
0:50:56 > 0:51:00My heart goes out to the jus.
0:51:00 > 0:51:02Very good gravy.
0:51:02 > 0:51:06And the idea that you can have gravy with your risotto,
0:51:06 > 0:51:09I think he might have invented something new and wonderful.
0:51:09 > 0:51:12The risotto is delicious.
0:51:12 > 0:51:13The quail is beautifully cooked.
0:51:13 > 0:51:16The summer truffle works really well. This dish is excellent.
0:51:16 > 0:51:19Danilo has done himself proud.
0:51:19 > 0:51:22We now have very high expectations for Danilo's dessert.
0:51:25 > 0:51:28- 15 minutes for your dessert. Are we going to be OK?- I hope so, yes.
0:51:28 > 0:51:31- Yeah?- Thank you very much. - Good. Off you go.
0:51:31 > 0:51:34Danilo's dessert - chocolate ganache,
0:51:34 > 0:51:35saffron ice cream
0:51:35 > 0:51:37and salted caramel.
0:51:38 > 0:51:43Crowd-pleaser with a little added nuance of saffron in the ice cream
0:51:43 > 0:51:48just to show us that he can bring in sort of more exotic ingredients.
0:51:48 > 0:51:49Pretty good stuff.
0:51:51 > 0:51:53Take your time. You don't have to rush it.
0:51:53 > 0:51:56- You've got a couple of minutes. - Thank you.
0:52:02 > 0:52:04That's it. Let's go.
0:52:10 > 0:52:12- Good job.- Good lad.- Yeah.- Yeah.
0:52:15 > 0:52:16- Thank you.- You're welcome.
0:52:18 > 0:52:22So, this is a chocolate ganache with salted caramel
0:52:22 > 0:52:23and saffron ice cream.
0:52:23 > 0:52:26And there is a little biscuit or something here?
0:52:26 > 0:52:29Yeah, it is a cocoa crumble. Thank you very much.
0:52:34 > 0:52:38Well, the main event looks great. Very chocolaty, deep, rich.
0:52:38 > 0:52:39Looking forward to eating that.
0:52:39 > 0:52:43I do find the saffron ice cream a bit incongruous.
0:52:43 > 0:52:46It is very overpowering. The smell is huge.
0:52:46 > 0:52:48The colour is terrifying.
0:52:48 > 0:52:50I'm not sure how it will match.
0:53:00 > 0:53:04Big tick for the chocolate ganache. Also for those candied walnuts.
0:53:04 > 0:53:05Lovely.
0:53:05 > 0:53:08And I really like the way he has introduced salt
0:53:08 > 0:53:09into the cocoa crumb,
0:53:09 > 0:53:13which just brings alive all the sweetness of the chocolate.
0:53:13 > 0:53:14Then you have got the saffron ice cream.
0:53:14 > 0:53:17We worried about the fact that the saffron was going to
0:53:17 > 0:53:20overpower the ice cream, and it does.
0:53:20 > 0:53:22I don't like it even on its own.
0:53:22 > 0:53:25But that aside, this is great.
0:53:25 > 0:53:27Sometimes less is more, and that is really rich.
0:53:27 > 0:53:30And just a bit of clotted cream would do me very well.
0:53:38 > 0:53:40Would I have preferred a different type of ice cream?
0:53:40 > 0:53:43- Personally, I would. - This is not to everyone's taste.
0:53:43 > 0:53:45You know, a lot of people will question this
0:53:45 > 0:53:47because of that saffron ice cream.
0:53:47 > 0:53:50Do I like it? Yes.
0:53:50 > 0:53:53You know, I feel like I shouldn't, but, yes, I like it.
0:53:56 > 0:53:59That was really, really, really hard.
0:53:59 > 0:54:02Not everything will work out perfectly.
0:54:02 > 0:54:06I can tell you that I'm like 65% happy.
0:54:06 > 0:54:09So, all in all, good enough.
0:54:16 > 0:54:18That was a tough day for our chefs.
0:54:18 > 0:54:22Pressure, frustration, things going wrong.
0:54:22 > 0:54:24Phew, it was all in their today.
0:54:24 > 0:54:28Shall we start with the one chef who we both know did well?
0:54:28 > 0:54:30And that is Danilo.
0:54:30 > 0:54:32He was the one that stood out today for me,
0:54:32 > 0:54:36not just in the way he worked. His timing was impeccable.
0:54:36 > 0:54:39And, of course, those dishes were great.
0:54:39 > 0:54:41The risotto was divine.
0:54:41 > 0:54:43His dessert was always going to divide people.
0:54:43 > 0:54:45Saffron ice cream -
0:54:45 > 0:54:47you're either going to like it or you really won't.
0:54:47 > 0:54:49If that is all we've got to worry about,
0:54:49 > 0:54:51then I don't think we've got anything to worry about.
0:54:51 > 0:54:54I think he is, for me, the hot chef in the kitchen today.
0:54:54 > 0:54:58- I absolutely agree with you on this. Danilo has to go through.- Yep.
0:54:58 > 0:55:02That leaves us with our remaining three chefs. We have Josh.
0:55:02 > 0:55:04The time caught up with him
0:55:04 > 0:55:06and he was just missing a few things on his fish dish.
0:55:06 > 0:55:09It was lacking seasoning and, without a doubt, more sauce.
0:55:09 > 0:55:11His dessert today, there was the pine custard
0:55:11 > 0:55:14and then there was that little side dish of the raspberries,
0:55:14 > 0:55:17the meringue and the lemon curd, it was absolutely delicious.
0:55:17 > 0:55:21Josh really wanted to push himself today, and he did that.
0:55:21 > 0:55:24Darren looks like a chef that is just not quite used to the service.
0:55:24 > 0:55:27When it came to the main course, he was incredibly flustered
0:55:27 > 0:55:30and frustrated with himself and that showed on the plate.
0:55:30 > 0:55:33He then came back with his dessert and it was like a whole new chef.
0:55:33 > 0:55:36The star of this plate, without a doubt, was the ice cream.
0:55:36 > 0:55:38It was divine.
0:55:40 > 0:55:42Angela was also very late.
0:55:42 > 0:55:44The main course, I liked the presentation.
0:55:44 > 0:55:46It was a beautiful, elegant looking dish.
0:55:46 > 0:55:50What really upsets me is a chef that is 20 minutes late,
0:55:50 > 0:55:52yet the fish is raw.
0:55:52 > 0:55:55That millefeuille should have been a stunning dessert.
0:55:55 > 0:55:57I just think there were too many things going on with her
0:55:57 > 0:55:59that she couldn't cope with it.
0:56:02 > 0:56:04We have a really, really tough judging here.
0:56:05 > 0:56:09We just have to make sure we choose the right ones to go through.
0:56:09 > 0:56:11I hope I've done enough to stay in the competition.
0:56:11 > 0:56:13I'd be absolutely gutted to go home now.
0:56:13 > 0:56:15Hopefully, they can see that I am a risky person,
0:56:15 > 0:56:17I'm willing to push myself to the limit.
0:56:17 > 0:56:18That will keep me in.
0:56:20 > 0:56:23I'm not feeling phenomenal, I can tell you that.
0:56:23 > 0:56:27I'd hugely love to stay and I just think I deserve it at this point.
0:56:27 > 0:56:31- So I don't know. - SHE SIGHS
0:56:44 > 0:56:48Not easy cooking for the critics, as I'm sure you all now realise.
0:56:48 > 0:56:50Marcus and I have made a decision.
0:56:51 > 0:56:54And the chef that is leaving us is...
0:56:59 > 0:57:01- ..Angela.- Thank you very much.
0:57:10 > 0:57:13I'm feeling pretty emotional, but, you know, it is the right choice.
0:57:13 > 0:57:16I really hope that I can say with confidence that you did not
0:57:16 > 0:57:18see the best of my cooking today.
0:57:18 > 0:57:20I mean, I know you should be able to hold your nerves
0:57:20 > 0:57:23so that it does not affect what you do, but sometimes it does.
0:57:23 > 0:57:25And I think today it definitely did.
0:57:30 > 0:57:33Congratulations. You are through to Knockout Week.
0:57:35 > 0:57:37Massive relief. A place in Knockout Week is amazing.
0:57:37 > 0:57:40I've just got to prove that I'm one of the better ones to keep
0:57:40 > 0:57:42and keep going and hopefully push on for the semis.
0:57:43 > 0:57:46I think I've had a bit of a reality check today.
0:57:46 > 0:57:48I probably thought I could come in and cruise it, and it didn't
0:57:48 > 0:57:51quite work out like that, so I need to refocus for Knockout Week.
0:57:52 > 0:57:57Yeah, today was crazy. I'm feeling good. I'm feeling great now.
0:57:57 > 0:57:58And relieved.
0:58:04 > 0:58:05Next week,
0:58:05 > 0:58:09another six professionals fight for a place in the quarterfinals.
0:58:13 > 0:58:16- Stop, the lid. Stick the lid in. - Oh, that one.- Oof.
0:58:19 > 0:58:21We've got issues here.
0:58:22 > 0:58:25I wasn't a expecting a big, kick-ass dish like that from you.