0:00:02 > 0:00:07The hunt for the next professional MasterChef champion continues.
0:00:08 > 0:00:14And these six chefs all believe they have what it takes to win the title.
0:00:15 > 0:00:20Tonight, they face two challenges set by judge Gregg Wallace...
0:00:20 > 0:00:23and two of Britain's best chefs,
0:00:23 > 0:00:27Monica Galetti and Michelin-starred Marcus Wareing.
0:00:30 > 0:00:33I'd say that the other chefs might be more skilful.
0:00:33 > 0:00:35But I just hope I can keep up.
0:00:35 > 0:00:36SHE LAUGHS
0:00:38 > 0:00:41I just want to get in and get in there and do it, you know?
0:00:41 > 0:00:43I want to win it. I want to get it done.
0:00:44 > 0:00:46A brand-new set of contestants who are going to be
0:00:46 > 0:00:50walking into this kitchen, and we need to find one shining star.
0:00:51 > 0:00:54Our chefs have got to be at the top of their game.
0:00:54 > 0:00:57They need to be focused, they need to want this more than anything.
0:01:03 > 0:01:06Right, we've got six chefs coming in here today.
0:01:06 > 0:01:09- We are going to kick them off with a skills test.- Yep.
0:01:09 > 0:01:11There's a lot of stuff on this bench, Marcus.
0:01:11 > 0:01:12What are you going to get them to do?
0:01:12 > 0:01:16I would like the cooks to make a lobster, salmon ravioli served with
0:01:16 > 0:01:20- a lobster sauce.- How long is that going to take?- 20 minutes.- No way.
0:01:20 > 0:01:24The pasta's already made, so really it is about the sauce,
0:01:24 > 0:01:27the filling of the ravioli and then the making of it. Three steps.
0:01:27 > 0:01:31Our chefs need to judge everything, from the thickness of that pasta,
0:01:31 > 0:01:35to how to get the best flavour out of this lobster shell as possible.
0:01:35 > 0:01:38So the first thing I want to do is to get the sauce going.
0:01:40 > 0:01:45What I don't want to see is them smashing the tail itself to pieces.
0:01:45 > 0:01:48Put some butter into our pan. Going to chop up a shallot.
0:01:50 > 0:01:52Every chef should know how to do lobster.
0:01:52 > 0:01:56- It is on every quality menu, isn't it, a lobster?- Yes.- In one way another.
0:01:56 > 0:01:58It is such a beautiful, sweet meat.
0:01:59 > 0:02:02Head of garlic...into there.
0:02:02 > 0:02:03One fresh bay leaf.
0:02:03 > 0:02:05Sprigs of thyme.
0:02:08 > 0:02:09Seasoning.
0:02:10 > 0:02:13That's underway. That's taken about a minute to get that on.
0:02:13 > 0:02:16Now what we're going to do is start to make the filling of the ravioli.
0:02:16 > 0:02:20Half of the salmon fillet...we are going to quickly dice up.
0:02:23 > 0:02:26So I'm just dicing up the lobster.
0:02:26 > 0:02:28We are going to blitz this bit of salmon,
0:02:28 > 0:02:30because this will bind those ingredients together.
0:02:30 > 0:02:31OK.
0:02:33 > 0:02:36Splash of cream.
0:02:36 > 0:02:38Why don't you just put all the lobster and salmon
0:02:38 > 0:02:40- and cream in together? - MONICA GASPS
0:02:40 > 0:02:43Because, to put a lobster into a blender with the salmon,
0:02:43 > 0:02:47- blitz it up...- You want the texture and to taste the lobster.
0:02:49 > 0:02:51And I'm just going to add some chopped chervil.
0:02:54 > 0:02:57This is beautifully caramelising now. I'm going to take some sherry.
0:03:01 > 0:03:04Put a splash of fish stock.
0:03:04 > 0:03:05Put a splash of cream.
0:03:10 > 0:03:14Take the ravioli. Just very gently, just roll them.
0:03:14 > 0:03:16We are going to pop these into the fridge.
0:03:16 > 0:03:19- And that will what, firm them up a little bit?- Just a little bit, yes.
0:03:28 > 0:03:30They've got to be all-rounders...
0:03:30 > 0:03:32at making pasta. It's just got to be one of the little
0:03:32 > 0:03:35tricks that they should have up their sleeves.
0:03:41 > 0:03:43So, pasta done.
0:03:43 > 0:03:46Sauce off the stove. And we just leave it draining through.
0:03:46 > 0:03:50Now we are ready to make our ravioli.
0:03:50 > 0:03:52So...
0:03:58 > 0:04:01Ravioli. Egg yolk around the outside.
0:04:07 > 0:04:10What we are looking for is that ravioli that sort of sits
0:04:10 > 0:04:13like a little flying saucer. Look.
0:04:13 > 0:04:16And into your water. Cooks for four minutes.
0:04:18 > 0:04:20That's just been dripping through.
0:04:24 > 0:04:26OK, so we've had four minutes on the ravioli now.
0:04:28 > 0:04:30Into the centre of the plate.
0:04:30 > 0:04:32Chopped chervil.
0:04:33 > 0:04:38- GREGG:- Oh, mate!- Little bit of olive oil.
0:04:38 > 0:04:39And there we have it.
0:04:41 > 0:04:44A lobster, salmon ravioli served with a lobster sauce,
0:04:44 > 0:04:46finished with a touch of chervil.
0:04:46 > 0:04:48That simple. 20 minutes.
0:04:48 > 0:04:50Our chefs have got to move it.
0:04:50 > 0:04:53They've really got to move quick on this one.
0:05:01 > 0:05:06It's decadent. It is a dish that makes you feel spoilt.
0:05:06 > 0:05:08I love, love that dish.
0:05:08 > 0:05:12I'll be very, very impressed if our chefs can make a dish of that calibre.
0:05:12 > 0:05:15- I'm looking forward to seeing what they can do.- Let's give it a go.
0:05:18 > 0:05:20First up is Joey,
0:05:20 > 0:05:23who's travelled the world as a private chef.
0:05:26 > 0:05:28I love working with my hands.
0:05:28 > 0:05:31I think there's huge satisfaction in working with your hands
0:05:31 > 0:05:34and actually physically creating something.
0:05:34 > 0:05:37Subsequently, my hands are now completely ruined.
0:05:37 > 0:05:40And I love the concept of people coming together with food, I find
0:05:40 > 0:05:44it so satisfying, kind of feeding people and bringing people together.
0:05:47 > 0:05:51- Hello, Josephine.- Hello.- What do you like to be called, Josephine, Joe...
0:05:51 > 0:05:53- Joey.- Joey?!- Yeah.
0:05:53 > 0:05:58OK, Joey, I would like you to make us a lobster, salmon ravioli.
0:05:58 > 0:06:02- OK.- And serve that with a lobster sauce.
0:06:02 > 0:06:05- 20 minutes.- 20 minutes?- 20.
0:06:05 > 0:06:07- Oh, God.- Off you go.
0:06:13 > 0:06:14Where did you train?
0:06:14 > 0:06:18I went to a cooking school in Ireland after school.
0:06:18 > 0:06:20And then I did a culinary arts degree, here in London.
0:06:52 > 0:06:54Halfway. Ten minutes left.
0:07:34 > 0:07:36- GREGG:- You want one, yeah?- Just one? - Yeah.
0:07:55 > 0:07:57Four minutes left.
0:08:32 > 0:08:35- You all done? - Yes, I'm done, thank you.
0:08:36 > 0:08:38I really commend you for your working methods.
0:08:38 > 0:08:41I thought you approached it incredibly professionally.
0:08:41 > 0:08:44Your chopping, your cutting, your organisation was very good.
0:08:44 > 0:08:48And you did everything in the right order. You did a very good job.
0:08:48 > 0:08:52- Thank you.- Well done. - You work like a real chef.
0:08:52 > 0:08:54That's what I want to see from you.
0:08:54 > 0:08:56- I think you are on to a good journey.- Thank you.- Right?
0:09:02 > 0:09:06It's full of flavour, nicely seasoned. Lots of saffron.
0:09:06 > 0:09:09- Really good. Really, really good, Joey.- Thank you.
0:09:09 > 0:09:14Under these circumstances, your first dish, in this kitchen...
0:09:14 > 0:09:16- great job.- Thank you so much.
0:09:16 > 0:09:19- Well done.- Thank you.
0:09:19 > 0:09:22Looking forward to seeing you cook your own dish. Off you go.
0:09:22 > 0:09:24- Thank you.- Thank you.
0:09:27 > 0:09:30- Yes!- Great.- GREGG:- Get in!
0:09:30 > 0:09:32Back of the net.
0:09:32 > 0:09:33It was really enjoyable.
0:09:33 > 0:09:36I definitely feel on a high, and I want to keep going.
0:09:39 > 0:09:41Next is 21-year-old Sean,
0:09:41 > 0:09:45who's been head chef of a gastro-pub for just over a year.
0:09:46 > 0:09:50My favourite thing about being a chef is being able to be creative.
0:09:50 > 0:09:53I'm no good at art, writing on paper and stuff,
0:09:53 > 0:09:57but when it comes to food, that's my form of creativity and art,
0:09:57 > 0:10:01and that's how I'd like to just showcase my knowledge.
0:10:01 > 0:10:06I have an attention to detail that not many other chefs do have.
0:10:06 > 0:10:09And I think that's what's going to set me apart.
0:10:11 > 0:10:12Sean.
0:10:12 > 0:10:16I would like you to make us one large lobster, salmon ravioli,
0:10:16 > 0:10:20- and serve it with a lobster sauce. You've done pasta work before?- Yes.
0:10:20 > 0:10:24- Yeah? Made raviolis before?- Yes. - And you've made a sauce before?- Yes.
0:10:24 > 0:10:28- Good.- Sounds straightforward enough for you?- Yes.- OK.
0:10:28 > 0:10:31Great cooking is what we want to see, great skills at hand.
0:10:31 > 0:10:33Sean, you've got 20 minutes. Off you go.
0:10:33 > 0:10:36- How old are you, Sean?- 21.
0:10:36 > 0:10:40- How old were you when you were first head chef, Marcus?- 25.- 25.
0:10:42 > 0:10:43A long time ago.
0:10:44 > 0:10:47- That's young, isn't it, 21, head chef?- Yeah.
0:10:47 > 0:10:49You must be talented
0:10:49 > 0:10:51I do try my best.
0:11:19 > 0:11:23- Have you cooked with lobster plenty of times?- Not loads.
0:11:23 > 0:11:27I've cooked it a few times, but not too much.
0:11:33 > 0:11:36Sean, can I just stop you for a second? Can I just ask you,
0:11:36 > 0:11:39just before you carry on, just to remove this from the board?
0:11:39 > 0:11:42- Yeah.- OK. You can't leave those on the board and work.
0:11:51 > 0:11:55Right, so your pasta is rolled. Lobster's in the pan to make your sauce.
0:11:55 > 0:11:58- And that's your mix there, yeah? - Yeah.
0:11:58 > 0:12:00You've got a spoon, chef?
0:12:00 > 0:12:01Cheers.
0:12:09 > 0:12:12Sean, you are halfway. Ten minutes left.
0:12:25 > 0:12:28- What's the matter, Sean? - The pasta is stuck to the table.
0:12:28 > 0:12:29I should have used flour.
0:12:49 > 0:12:51Sean, you've now got five minutes to go.
0:12:51 > 0:12:55- We need that ravioli in the pan, we need the sauce made.- Yeah.
0:13:13 > 0:13:15Three minutes left.
0:13:36 > 0:13:39That was the most nerve-racking thing I've ever done in my life.
0:13:39 > 0:13:43- Without a doubt. - Your pasta was stuck to the table.
0:13:43 > 0:13:44You did it again, which was good.
0:13:44 > 0:13:46It's not as thin as the first time around.
0:13:46 > 0:13:48But it has not stuck together.
0:13:48 > 0:13:50Why did you use water when you had an egg there?
0:13:50 > 0:13:55Um, I've always just used water. I found that it normally sticks it better, but...
0:13:55 > 0:13:59But it doesn't. And I think that is quite clear to see.
0:13:59 > 0:14:04Your whole process with the sauce, not cutting the heads down,
0:14:04 > 0:14:08leaving the guts of the head on the board and working around it,
0:14:08 > 0:14:11- you can't work like that, Sean. - Yeah.
0:14:13 > 0:14:18- It is just not what you should be doing as a head chef.- No.
0:14:18 > 0:14:22You're cooking a piece of ravioli in water that's not even simmering.
0:14:25 > 0:14:26It is still raw.
0:14:28 > 0:14:30- GREGG:- I really don't want to taste the fish in the middle.
0:14:30 > 0:14:34In case it isn't cooked at all. And the sauce is just butter.
0:14:34 > 0:14:38You know, we understand nerves, and no-one is going home at this stage.
0:14:38 > 0:14:42But I really think you need to dust yourself down, start again.
0:14:42 > 0:14:43- Off you go.- Cheers.
0:14:47 > 0:14:50I'm hoping there's a confidence there, that he can pull it back.
0:14:52 > 0:14:55I'll give it 100% in the next round.
0:14:55 > 0:14:59Obviously I need to, otherwise it is over for me, but...
0:15:05 > 0:15:10The last chef to take on Marcus' skills test is 22-year-old Joe,
0:15:10 > 0:15:13who works as a private chef.
0:15:13 > 0:15:16The food that I cook is pretty much always fine dining.
0:15:16 > 0:15:19I always want to push it up to a higher standard.
0:15:19 > 0:15:21I don't want to cook pub food.
0:15:21 > 0:15:25When I go to work for a private client, they want the best.
0:15:26 > 0:15:28And that's what I aim to give them, always.
0:15:31 > 0:15:34Right, Joe, one lobster, salmon ravioli,
0:15:34 > 0:15:36with a lobster sauce, 20 minutes.
0:15:36 > 0:15:38- Off you go.- OK.
0:15:43 > 0:15:44OK.
0:15:49 > 0:15:52Tell me what it is you've got in mind there with that lobster head?
0:15:52 > 0:15:54I want to cook the lobster heads
0:15:54 > 0:15:57so I can get the flavour out of the head, so I can put it into the bisque.
0:15:57 > 0:15:59Righto.
0:16:43 > 0:16:47- Joe, you're halfway, you have ten minutes left.- Thank you.
0:17:34 > 0:17:36Sorry, chefs.
0:17:37 > 0:17:39Too full, I think.
0:17:43 > 0:17:44HE LAUGHS
0:17:50 > 0:17:51(Tea towel.)
0:17:55 > 0:17:57BLENDER STRUGGLES
0:18:29 > 0:18:31There we go, chefs.
0:18:34 > 0:18:37There were some interesting methods to your work that I have to
0:18:37 > 0:18:42question, such as forcing a whole ball of pasta through the machine.
0:18:42 > 0:18:43You don't do that.
0:18:43 > 0:18:47Blanching the lobster head before you make into a sauce.
0:18:47 > 0:18:50Normally you'd cut a lobster head down raw and put it into
0:18:50 > 0:18:54the sauce, so that the flavour goes on the sauce and not into the pot.
0:18:54 > 0:18:58The other thing that was quite interesting, and I've never seen
0:18:58 > 0:19:02in a kitchen ever, is the intestines of a lobster in a sauce before.
0:19:02 > 0:19:03Oh!
0:19:03 > 0:19:06Those are the last things you want, from any animal, in any dish,
0:19:06 > 0:19:08in any sauce.
0:19:09 > 0:19:12You have given us a dish, but it's
0:19:12 > 0:19:15your methods and how you got here which concerns me.
0:19:15 > 0:19:17- GREGG:- The water has got in there.
0:19:23 > 0:19:25Sauce is slightly bitter.
0:19:25 > 0:19:27Hasn't got a great deal of depth,
0:19:27 > 0:19:30but the biggest problem is that your ravioli has got a hole in it,
0:19:30 > 0:19:33the water has flooded in and the whole thing is now waterlogged,
0:19:33 > 0:19:35it has washed the flavour away.
0:19:35 > 0:19:39- You do have some work to do in the next round.- I understand that.
0:19:39 > 0:19:42- All right, Joe.- Thank you.
0:19:46 > 0:19:49It's just so silly. I mean, I've done that a million times over,
0:19:49 > 0:19:51and I can make ravioli.
0:19:51 > 0:19:55I can make a lobster bisque. It's...
0:19:55 > 0:19:56silly mistakes.
0:20:04 > 0:20:06We've seen three of the chefs already perform your skills test,
0:20:06 > 0:20:09Marcus. This is the skills test from you, Monica.
0:20:09 > 0:20:11What are you going to get them to do?
0:20:11 > 0:20:14I would like our chefs to bone out the pig's trotter
0:20:14 > 0:20:17and to stuff it with the chicken mousse, ready for cooking.
0:20:17 > 0:20:18There's not a lot on the bench.
0:20:18 > 0:20:21But that is a very, very difficult thing to do.
0:20:21 > 0:20:24- How long are you going to give them to do this?- MONICA:- 15 minutes.
0:20:24 > 0:20:26Show us how you do a pig's trotter in 15 minutes.
0:20:26 > 0:20:28Right.
0:20:28 > 0:20:31First, I'm going to completely remove the hair. Just singe it.
0:20:31 > 0:20:33To start with the butchery,
0:20:33 > 0:20:37just make an incision all the way down to open it up.
0:20:39 > 0:20:41I'm following the bone with the knife,
0:20:41 > 0:20:44trying not to cut through the skin,
0:20:44 > 0:20:48because if you're going to stuff it, it will leak everywhere.
0:20:49 > 0:20:53All you want to leave on this are the little knuckles.
0:20:53 > 0:20:57You want to have as much as possible that you can eat.
0:21:01 > 0:21:04You can see we've hit the first knuckle.
0:21:04 > 0:21:05We want to go over that.
0:21:09 > 0:21:11It's pretty straightforward.
0:21:11 > 0:21:14If they can stay calm and look at it, it will come off.
0:21:14 > 0:21:18As long as they don't lose a finger, they should be all right.
0:21:18 > 0:21:20When did you first bone a pig's trotter?
0:21:20 > 0:21:22I was actually in the industry
0:21:22 > 0:21:25so I was at La Tante Claire, Pierre Koffmann's,
0:21:25 > 0:21:27the man that invented this dish.
0:21:27 > 0:21:31But this isn't something that a trainee chef would do, is it?
0:21:31 > 0:21:34No, but I think a trainee chef is taught how to bone out
0:21:34 > 0:21:37a chicken thigh, bone out a leg of lamb,
0:21:37 > 0:21:40and this is another way of boning.
0:21:40 > 0:21:45Now you can see it's starting to reveal where the joint is
0:21:45 > 0:21:48on the second lot of knuckles, OK?
0:21:49 > 0:21:52You want to just get in there.
0:21:56 > 0:21:58Separate it at the joint.
0:21:58 > 0:22:01What you should have...
0:22:01 > 0:22:02is that.
0:22:02 > 0:22:04It's just the ends left on it.
0:22:04 > 0:22:07It's all hollow, ready to be stuffed.
0:22:07 > 0:22:10That's not easy. That's ready hard.
0:22:10 > 0:22:13So, I'm going to make up a quick chicken mousse to stuff it with.
0:22:13 > 0:22:17Here we just have some chicken that has been blitzed up.
0:22:17 > 0:22:19I'm going to use some cream.
0:22:19 > 0:22:21You should season any mousse.
0:22:21 > 0:22:25Just a little bit first because you want to remove any lumps first.
0:22:25 > 0:22:28I'm doing this over ice because at the same time,
0:22:28 > 0:22:31it's cooling it and the cream is whipping into the mix
0:22:31 > 0:22:32and making it lighter.
0:22:40 > 0:22:42So it's up to them.
0:22:42 > 0:22:45If you want to fold some mushrooms through it.
0:22:45 > 0:22:47I've tasted these mushrooms
0:22:47 > 0:22:50and I believe they do need a pinch of salt.
0:22:50 > 0:22:53They have been cooked and we are just adding those in.
0:22:53 > 0:22:59All you would then do is just fill the cavity with your mousse.
0:22:59 > 0:23:03So you're now recreating the natural shape of the trotter?
0:23:03 > 0:23:05Absolutely.
0:23:05 > 0:23:08Look much you're going to have to eat. That's a lot.
0:23:08 > 0:23:10I think I'd struggle to finish that.
0:23:10 > 0:23:11- I wouldn't.- You wouldn't?
0:23:11 > 0:23:13I'd eat it.
0:23:15 > 0:23:17To make sure it's completely
0:23:17 > 0:23:21pressed up, you've got the form and you want to hold this shape.
0:23:21 > 0:23:23You'll see when I trim it there.
0:23:26 > 0:23:27There we have it, guys,
0:23:27 > 0:23:29our pig's trotter completely boned out
0:23:29 > 0:23:31and stuffed with chicken mousse.
0:23:33 > 0:23:35This is a serious, serious challenge.
0:23:35 > 0:23:37It's going to be interesting to watch these three chefs
0:23:37 > 0:23:39get through this one.
0:23:41 > 0:23:46First up is 38-year-old Gavin who's been a head chef for 13 years.
0:23:46 > 0:23:48I operate the business for the owners.
0:23:48 > 0:23:52Costing menus, coming up with new ideas, creating new dishes.
0:23:52 > 0:23:53It's hard work.
0:23:53 > 0:23:56I have three young children so, a very demanding family life.
0:23:56 > 0:24:00I do a school run before coming to work every day.
0:24:00 > 0:24:03Working in a professional kitchen doesn't come without constraints.
0:24:03 > 0:24:06We have to operate to please the customers
0:24:06 > 0:24:08so that relates in the style of food that we do.
0:24:08 > 0:24:11Going on a competition like this gives me an opportunity
0:24:11 > 0:24:15to showcase what I am about and what I am able to achieve.
0:24:20 > 0:24:23Gavin, I would like you to bone out the pig's trotter,
0:24:23 > 0:24:26- keeping the skin as whole as possible.- Sure.
0:24:26 > 0:24:28Then stuff it with a chicken mousse
0:24:28 > 0:24:32- and any of the other ingredients you have here.- OK, no worries.
0:24:32 > 0:24:35- Does it sound straightforward enough?- Yes, it does.
0:24:35 > 0:24:39- You've boned a trotter before? - A long time ago. 15 years ago.
0:24:39 > 0:24:42A trotter hasn't changed, it's still the same.
0:24:42 > 0:24:45- Same as it was 15 years ago, Gavin! - It's been a long time.
0:24:45 > 0:24:49- Gavin, you have 15 minutes.- OK. - Off you go.
0:24:57 > 0:25:00- I'm probably doing it completely wrong.- Well, you are doing it, Chef.
0:25:00 > 0:25:03It's trying to get it off with the skin intact, isn't it?
0:25:30 > 0:25:33You are halfway. You have got seven and a half minutes left.
0:25:37 > 0:25:39What's up?
0:25:39 > 0:25:41I'm just lost on the toes.
0:25:43 > 0:25:45There we go.
0:25:45 > 0:25:48I was a bit concerned I was going backwards on myself.
0:25:48 > 0:25:50Health and safety, chopping fingers off!
0:25:50 > 0:25:54- No, keep your fingers! Lose the... - That's what's worrying me!
0:25:56 > 0:25:58This is so tough.
0:26:00 > 0:26:04Now you've got it off, you've still got five minutes to stuff it.
0:26:04 > 0:26:06I should have done this first, actually.
0:26:24 > 0:26:28You're going to have to be a bit lively. You've got three minutes.
0:26:28 > 0:26:30I'm just glad no-one's eating it!
0:26:30 > 0:26:34Rum and raisin ice cream, you've got in there. My favourite!
0:26:37 > 0:26:40I'll have to roll it because I'm running out of time.
0:26:42 > 0:26:44There you go.
0:26:46 > 0:26:50- Can you unroll it for us so we can see how it looks?- Yes, of course.
0:26:52 > 0:26:54I have just split it down the back, haven't I?
0:26:56 > 0:27:00You identify all the problems after you've done them, don't you?
0:27:00 > 0:27:03What you have done is that you have removed the trotter,
0:27:03 > 0:27:06but you have left a lot of the meat on here
0:27:06 > 0:27:08and when you channel bone it like that
0:27:08 > 0:27:12at certain points the knife is going to go through the skin.
0:27:12 > 0:27:16If this was to be cooked, that would leach out everywhere, OK?
0:27:16 > 0:27:19It wouldn't hold together. You have torched it afterwards.
0:27:19 > 0:27:22Again, torch it before you take it off the bone.
0:27:22 > 0:27:25You started off OK. You started the tunnelling,
0:27:25 > 0:27:29but as you get further down the line your knife is going to go through
0:27:29 > 0:27:31and that's very evident to see. And you struggled.
0:27:31 > 0:27:35You give me confidence but I don't want you to make a fool of me now.
0:27:35 > 0:27:38- I want you to prove it in the next round.- Thank you.
0:27:41 > 0:27:44You drum into your guys at work all the time about the classics
0:27:44 > 0:27:48and then you get presented with something you haven't done
0:27:48 > 0:27:51for a very long period of time and it comes back to get you.
0:27:52 > 0:27:55Next is sous-chef John,
0:27:55 > 0:27:58who works in a fine dining restaurant in Wiltshire.
0:28:00 > 0:28:03Where I see myself in the next one to two years
0:28:03 > 0:28:08is taking on my first head chef role and then the overall goal
0:28:08 > 0:28:10is to set up my own place eventually,
0:28:10 > 0:28:13pushing for a Michelin star.
0:28:14 > 0:28:18I want to prove to myself that I can compete
0:28:18 > 0:28:21with the top professional chefs in the country.
0:28:21 > 0:28:25I believe in myself and what I do and I believe that I can.
0:28:26 > 0:28:29It's all about what I produce on the day.
0:28:30 > 0:28:32John, what I would like you to do today
0:28:32 > 0:28:35is to bone out the trotter here
0:28:35 > 0:28:39and then stuff it with a chicken fast using the mushrooms
0:28:39 > 0:28:42or the black pudding if you feel like it, all right?
0:28:42 > 0:28:46I've never prepped one before so it could be interesting.
0:28:46 > 0:28:48Don't be intimidated. It's only a trotter.
0:28:48 > 0:28:52- All you've got to do is bone it. - You have 15 minutes.
0:29:15 > 0:29:18- John?- Yes.- You've had five minutes. - OK, thank you.
0:29:46 > 0:29:50What's the struggle now, John? What's the issue?
0:29:51 > 0:29:53I can feel the bone there where...
0:29:54 > 0:29:57..it comes off, I just can't quite get there.
0:29:58 > 0:30:00- Don't stab yourself.- No, I won't.
0:30:10 > 0:30:12Five minutes left.
0:30:12 > 0:30:13Whoa!
0:30:20 > 0:30:23- You're almost there, aren't you? You're almost there.- Yeah.
0:30:23 > 0:30:27- You're getting a bit frustrated with that last bit.- Yeah.
0:30:52 > 0:30:54Ten seconds. I think that's it, isn't it?
0:30:54 > 0:30:58- I think we've done as much as we're going to do, John?- Yeah. Sorry.
0:30:58 > 0:31:02- Don't apologise.- I just couldn't quite get to that joint bit there.
0:31:02 > 0:31:03So...
0:31:04 > 0:31:06HE SIGHS
0:31:06 > 0:31:09- That was tiring, watching you do that.- I know.
0:31:09 > 0:31:10I'm exhausted!
0:31:12 > 0:31:15What I do like is the fact that you didn't damage it.
0:31:15 > 0:31:18You've kept it on as much as possible.
0:31:18 > 0:31:22But I reckon I could come back tomorrow morning and you'd still be here.
0:31:23 > 0:31:28I think you have a point to prove to the judges,
0:31:28 > 0:31:31because I don't think we saw very much of you.
0:31:33 > 0:31:35He really wasn't getting anywhere.
0:31:35 > 0:31:37No, he wasn't.
0:31:37 > 0:31:39He needed to step back a bit and rethink it.
0:31:39 > 0:31:42In my head, I kind of knew how to do it, but I didn't use my common sense
0:31:42 > 0:31:44and I let the moment get the better of me.
0:31:44 > 0:31:45So...
0:31:49 > 0:31:55Last up is 31-year-old Scott, who is head chef of a hotel restaurant.
0:31:55 > 0:31:58I decided to be a chef because I always like to be creative.
0:31:58 > 0:32:00I like working with my hands.
0:32:00 > 0:32:04I never felt like I could work on a computer all day.
0:32:04 > 0:32:07And I felt like catering was maybe my outlet.
0:32:07 > 0:32:10All my catering training was on the job
0:32:10 > 0:32:13and through just buying books and reading as much...
0:32:13 > 0:32:15And eating out, as well, when I can.
0:32:15 > 0:32:17I'm looking forward to playing my part in the competition,
0:32:17 > 0:32:19and hopefully I can play it well.
0:32:22 > 0:32:25- What do you make of that beastie? - Pig's trotter. I've done a few.
0:32:25 > 0:32:29I've taken the skin off. Stuffed them once or twice, so...
0:32:29 > 0:32:31fingers crossed.
0:32:31 > 0:32:33- You will have 15 minutes, OK? - Sure.
0:32:33 > 0:32:37- So, focus on the task - it goes past very quickly.- Mm-hm.- Good luck.
0:32:37 > 0:32:38Thank you.
0:33:03 > 0:33:05Do you ever put trotter on the menu?
0:33:05 > 0:33:08It's never been something that is on the menu.
0:33:08 > 0:33:10In the past. I've never eaten it yet.
0:33:10 > 0:33:12So what's happening now, instinct?
0:33:12 > 0:33:14Instinct and a bit of what I can remember from last time
0:33:14 > 0:33:16- I did it.- How long ago was that?
0:33:16 > 0:33:18Seven or eight years ago.
0:33:20 > 0:33:23- It's going all right so far, though.- Thank you, Chef.
0:33:34 > 0:33:36Ta-da!
0:33:38 > 0:33:42You're just halfway, so you've got 7.5 minutes left to stuff this.
0:33:42 > 0:33:43Thanks!
0:33:49 > 0:33:52Why the indecision? What's happening?
0:33:52 > 0:33:53Well, the black pudding...
0:33:53 > 0:33:56Chicken and pig didn't go well together. I'm not sure.
0:33:56 > 0:33:59- I need to add the mushrooms to it and...- Add them, then!
0:33:59 > 0:34:02You're looking at Marcus to see if he's going to give you
0:34:02 > 0:34:04an indication of what he'd like, aren't you?
0:34:04 > 0:34:07I don't think he's going to give any indication.
0:34:34 > 0:34:37- Finished?- I think so, yeah. - Well done.
0:34:37 > 0:34:40- Completed that with 2.5 minutes to spare.- Thanks very much, chef.
0:34:40 > 0:34:45- Scott, you've left a lot of the foot on the bone at the end.- Yeah.
0:34:45 > 0:34:49However, you kept your cool and concentrated on the task here.
0:34:49 > 0:34:52You didn't cause too much damage to the trotter
0:34:52 > 0:34:55and just took your time chipping away at it.
0:34:55 > 0:34:58- I think what a great attempt. - Thanks very much.
0:34:58 > 0:35:01Just one thing - I've never seen a pig's trotter that's been
0:35:01 > 0:35:06wrapped down like a piping bag and then stuffed. That's a first.
0:35:06 > 0:35:08I've never seen that before. That's a new technique.
0:35:08 > 0:35:11- That was a very, very good skills test.- Thank you.
0:35:11 > 0:35:14Well done, Scott. Very, very good start to the MasterChef competition.
0:35:14 > 0:35:15Cheers, thank you.
0:35:20 > 0:35:23Now I feel I've got a bit of pressure off my shoulders.
0:35:23 > 0:35:25There's still a lot to go.
0:35:25 > 0:35:28I'm not out of the woods yet, so I want to stay focused and carry on.
0:35:32 > 0:35:34This is just the start.
0:35:34 > 0:35:35Two fantastic challenges
0:35:35 > 0:35:38and we really do get a taste of what these chefs are about.
0:35:38 > 0:35:41Scott, from your skills test, and Joey,
0:35:41 > 0:35:44they look like the leaders at the moment.
0:35:44 > 0:35:47They are. Let's hope they keep the momentum going.
0:36:04 > 0:36:08No matter what happened in that skills test, that is
0:36:08 > 0:36:09only half the story.
0:36:09 > 0:36:14The rest is going to unfold here right now with your own dish.
0:36:14 > 0:36:19We have three quarterfinal places to offer.
0:36:19 > 0:36:22It's your signature dish. You've chosen it.
0:36:22 > 0:36:24I hope it's your best one.
0:36:24 > 0:36:27At the end of this, three of you will be going home.
0:36:28 > 0:36:32Focus on your cooking today. I wish you luck.
0:36:33 > 0:36:36One hour and 15 minutes. Off you go.
0:36:48 > 0:36:51For my signature dish I am doing some pan-fried sea trout with
0:36:51 > 0:36:55crispy skin and almond puree, asparagus spears
0:36:55 > 0:36:59and some raw pickled fennel and raw radish.
0:36:59 > 0:37:01It might not be the most technical, in fact I'm sure it won't be
0:37:01 > 0:37:04the most technical, but hopefully it will be tasty.
0:37:08 > 0:37:11Simplicity is one of the hardest things to achieve.
0:37:11 > 0:37:14To get it right she needs to maximise on all those
0:37:14 > 0:37:17fantastic ingredients and bring the best flavour out of them.
0:37:21 > 0:37:26- What's this thing about... fish on a nut puree?- Yeah!- Why?
0:37:26 > 0:37:28I like cooking things that are quite light,
0:37:28 > 0:37:32so replacing what might have been a potato or a starch puree with
0:37:32 > 0:37:34a protein puree, I think is quite interesting.
0:37:34 > 0:37:38- For me, it works, so hopefully... - MONICA:- It works for me too.- OK.
0:37:38 > 0:37:40Almond puree, yeah.
0:37:40 > 0:37:41As long as you get it right,
0:37:41 > 0:37:43you've got caramelisation through it, why not?
0:37:43 > 0:37:44Think you very much.
0:37:47 > 0:37:5015 minutes gone already, guys. 15 minutes gone.
0:37:54 > 0:37:57I think, after the first round, I feel myself more competitive now.
0:37:57 > 0:37:59I'm hungry for it.
0:38:08 > 0:38:11- Scott, what's your signature dish? - Quail breasts sous vide.
0:38:11 > 0:38:14I'm going to make a Scotch egg with the rest of the meat
0:38:14 > 0:38:16and some of the offal that's inside, as well.
0:38:16 > 0:38:19I'm doing a roast celeriac puree, some chanterelle al la Grecque
0:38:19 > 0:38:20and some just as they come.
0:38:20 > 0:38:24I think it shows my understanding of flavour and technique and,
0:38:24 > 0:38:27hopefully, that's what you are looking for in the competition.
0:38:33 > 0:38:37For me, the key here is the cooking of the quail.
0:38:37 > 0:38:38You don't want to overcook it.
0:38:38 > 0:38:41There's not a lot of meat on there and there's certainly not
0:38:41 > 0:38:42a lot of fat.
0:38:44 > 0:38:47THe Scotch egg has to be beautifully cooked.
0:38:47 > 0:38:50The egg in the centre has to be beautiful and runny. It's got
0:38:50 > 0:38:53to be beautiful and round, it's got to be panned correctly.
0:38:53 > 0:38:57Sounds easy, but actually it's quite a difficult thing to do.
0:39:06 > 0:39:07Gavin is cooking rack of lamb.
0:39:07 > 0:39:11You're serving it with pommes Maxim, broad beans and some artichokes.
0:39:14 > 0:39:17Fantastic flavours. These are great combinations. They work.
0:39:17 > 0:39:20Pommes Maxim, they've got to be made properly.
0:39:20 > 0:39:23It's fiddly sliced potatoes. They're crispy.
0:39:23 > 0:39:25Cut them in circles, line them up,
0:39:25 > 0:39:29they can actually look quite stunning if done properly.
0:39:32 > 0:39:35- Gavin, why are you here?- When you're a head chef you kind of become
0:39:35 > 0:39:37pigeonholed in what you do.
0:39:37 > 0:39:39It gives me another dimension, it gives me
0:39:39 > 0:39:42another string to my bow, something to challenge myself.
0:39:42 > 0:39:44As opposed to challenging myself in a restaurant,
0:39:44 > 0:39:47it's challenging myself on a personal level.
0:39:51 > 0:39:54Gregg, he's obviously expressed that he likes what he sees in me,
0:39:54 > 0:39:55but it's getting Monica
0:39:55 > 0:39:58and Marcus on board now by just giving them good food.
0:39:58 > 0:40:03It's what they want. It's what we do as industry professionals.
0:40:03 > 0:40:07And so long as I do that, I think I've got a good chance.
0:40:07 > 0:40:11You guys are halfway. OK?
0:40:11 > 0:40:13- Yeah.- Good, good, good.
0:40:15 > 0:40:20The judges probably don't think of me as much of a chef, to be honest.
0:40:20 > 0:40:22I plan on proving them wrong by giving them
0:40:22 > 0:40:25a dish that they're going to remember
0:40:25 > 0:40:29and it's just going to completely outwipe the skills test.
0:40:29 > 0:40:34I see you're making a dessert for us. So are you strong in pastry?
0:40:34 > 0:40:39Um... I do a bit of everything. Um...
0:40:39 > 0:40:41Me, eating dishes, I like to have something sweet,
0:40:41 > 0:40:43so I thought why not?
0:40:43 > 0:40:46I'm making a caramelised white chocolate mousse
0:40:46 > 0:40:49and I'm serving it with white chocolate truffles.
0:40:49 > 0:40:51How do you caramelise a mousse?
0:40:51 > 0:40:54You have to basically have a controlled temperature,
0:40:54 > 0:40:55so it can't go too hot.
0:40:55 > 0:40:58But if it's not hot enough it just won't caramelise
0:40:58 > 0:41:00and then you have to watch it like a hawk.
0:41:00 > 0:41:01You have to be on top of it.
0:41:01 > 0:41:02If you don't get your timing right,
0:41:02 > 0:41:05- we're going to have a caramelised puddle!- Yeah.
0:41:08 > 0:41:11It's really hot in here.
0:41:11 > 0:41:13Chocolate work is normally made in pastry sections where it's
0:41:13 > 0:41:17chilled and cool, where you can control the temperature.
0:41:17 > 0:41:20The problem Sean is going to have is that the ROOM is going to
0:41:20 > 0:41:21control the temperature.
0:41:25 > 0:41:27After the skills test, I feel like, well,
0:41:27 > 0:41:31I have to think that I'm on the bottom of the pile, and I know
0:41:31 > 0:41:32I need to knock it out of the park
0:41:32 > 0:41:35with my signature to rise up the ranks again.
0:41:39 > 0:41:42Joe, you looked disappointed after the skills test.
0:41:42 > 0:41:43What do you want to do now?
0:41:43 > 0:41:46I want to get back on track and show you that I can cook good food,
0:41:46 > 0:41:49- and hopefully this plate's going to do that.- What is this plate, Joe?
0:41:49 > 0:41:51What are you making for us?
0:41:51 > 0:41:52I've got a pork fillet.
0:41:52 > 0:41:56It's going to be served with some maple glazed carrots, butternut
0:41:56 > 0:42:00squash puree, asparagus, radish and a white wine and tarragon sauce.
0:42:00 > 0:42:03- Wow! You've got a lot going on here.- Yeah.
0:42:03 > 0:42:05I wanted to show that I can put a plate together that has good
0:42:05 > 0:42:09textures, good flavour and just come off as a really nice dish.
0:42:13 > 0:42:16Oh, yes, I love these combinations.
0:42:16 > 0:42:19White wine, tarragon and pork is a beautiful marriage.
0:42:19 > 0:42:22The question is always going to be, until we see the dishes,
0:42:22 > 0:42:24can he bring all these flavours together?
0:42:24 > 0:42:27There's quite a lot going on there. But that doesn't make it wrong.
0:42:27 > 0:42:29If it's in good hands it can work.
0:42:34 > 0:42:36Ten minutes left.
0:42:46 > 0:42:47What is your signature dish?
0:42:47 > 0:42:51Hake loin poached in a bit of pancetta butter. Pea puree.
0:42:51 > 0:42:55Saute of broad beans, peas, Gem lettuce, pancetta.
0:42:55 > 0:43:00A pancetta and caper croquette and pickled shallot rings.
0:43:00 > 0:43:02And a pancetta foam, sorry.
0:43:02 > 0:43:04- And a pancetta foam? - Yeah, just to bring it all together.
0:43:04 > 0:43:06I hope you've still got some energy, John,
0:43:06 > 0:43:09after that workout with that trotter.
0:43:09 > 0:43:12- I'm never going to live that down, am I?- No, you're not.
0:43:14 > 0:43:18As always, the concern for me, and I'm sure for you, Monica,
0:43:18 > 0:43:20is the foam. Foam, foam, foam,
0:43:20 > 0:43:22is something our chefs bring to the kitchen for a regular basis.
0:43:22 > 0:43:26Unfortunately, they're always a hit or miss.
0:43:26 > 0:43:28I want John's foam to taste of pancetta.
0:43:28 > 0:43:33I wanted to have some body to it. I want it to sit there and be proud.
0:43:33 > 0:43:35The judges haven't seen anything of me yet,
0:43:35 > 0:43:40so this is my opportunity to show them what I can do and impress them.
0:43:40 > 0:43:44Unless I produce a good signature dish, I'm going home.
0:43:49 > 0:43:53Four minutes, right? And we mean it. Don't get caught short.
0:44:03 > 0:44:05Get it on a plate!
0:44:16 > 0:44:19That's it! Time's up. Stop.
0:44:21 > 0:44:23- My mousse collapsed. - Oh, no.
0:44:30 > 0:44:34Sean, would you bring your plate over, please?
0:44:34 > 0:44:39To stay in the competition, 21-year-old head chef Sean has made
0:44:39 > 0:44:44caramelised white chocolate mousse topped with a pistachio crisps,
0:44:44 > 0:44:47served with coconut rum truffles, freeze dried raspberries
0:44:47 > 0:44:50and a raspberry salsa.
0:44:50 > 0:44:52It clearly has melted.
0:44:52 > 0:44:53Yeah.
0:45:02 > 0:45:06I love the flavours of this and I think it's a crying shame.
0:45:06 > 0:45:08I mean, I'm a big pud fan, it's a crying shame
0:45:08 > 0:45:10because the texture there is non-existent.
0:45:10 > 0:45:14However, the flavour of your bonbons are just magical.
0:45:14 > 0:45:19You only just get the caramelisation at the end of the white chocolate
0:45:19 > 0:45:21so it's not very strong.
0:45:21 > 0:45:25The salsa that you have on the side is really sharp, really sharp.
0:45:25 > 0:45:28It's not worked out well for you today.
0:45:28 > 0:45:32The recipe had huge potential, but the execution wasn't very good.
0:45:34 > 0:45:38In my kitchen at work, I could do that dish easy.
0:45:38 > 0:45:40I have it on the menu at the minute.
0:45:40 > 0:45:42But it just went so wrong.
0:45:52 > 0:45:56Private chef Joe has made pork fillet coated in cep powder
0:45:56 > 0:46:00and served with a garlic croquette, maple syrup-glazed carrots,
0:46:00 > 0:46:04butternut squash puree, asparagus, radish,
0:46:04 > 0:46:08pickled fennel and a white wine and tarragon sauce.
0:46:08 > 0:46:10There is a lot of elements on your dish here,
0:46:10 > 0:46:13but you can see that it's all been placed with thought.
0:46:13 > 0:46:15It looks great.
0:46:22 > 0:46:27Joe, the first thing that always concerns me personally as a judge
0:46:27 > 0:46:31is when a chef reels off 12, 13, 14, 15 different elements
0:46:31 > 0:46:35to a plate of food because sometimes it throws up the question
0:46:35 > 0:46:38of when is enough enough.
0:46:38 > 0:46:42Surprisingly, I think this dish works very, very well.
0:46:42 > 0:46:47The pork is just a little bit underdone, but I can accept that.
0:46:47 > 0:46:49The vegetables are all beautifully cooked.
0:46:49 > 0:46:50They've been executed well,
0:46:50 > 0:46:54whether it be a pickle or whether it be braised or pan fried or blanched.
0:46:54 > 0:46:58I love the croquette. Fantastic job, Joe, well done. You've surprised me.
0:47:00 > 0:47:04The sauce is wonderful and it does bring the whole dish together.
0:47:04 > 0:47:06The slight pickling throughout as well,
0:47:06 > 0:47:09there's a bit of freshness on the plate here.
0:47:09 > 0:47:12I love the raw elements in this and the croquette -
0:47:12 > 0:47:15wonderful and crispy and cooked properly on the inside.
0:47:15 > 0:47:18You've pleased the two chefs beside me.
0:47:18 > 0:47:20They like it, I like it. Well done, Joe.
0:47:20 > 0:47:24You had some ground to make up and you've done pretty good.
0:47:24 > 0:47:25Thanks.
0:47:25 > 0:47:29Yeah, I feel brilliant about that. Those comments were just...
0:47:29 > 0:47:34I'm on top of the world, you know. I can't believe it.
0:47:34 > 0:47:35Yes!
0:47:35 > 0:47:36(Joe...)
0:47:39 > 0:47:42John, would you come and join us, please?
0:47:48 > 0:47:51Sous-chef John's poached hake is served with pancetta
0:47:51 > 0:47:57and caper croquettes, peas, broad beans, gem lettuce, pancetta,
0:47:57 > 0:48:01pickled and crispy shallot rings, pea puree,
0:48:01 > 0:48:04pea shoots and a pancetta foam.
0:48:04 > 0:48:06It's a nicely presented plate of food.
0:48:06 > 0:48:10The only thing that stands out is that the foam lasts for seconds
0:48:10 > 0:48:12and it disappears,
0:48:12 > 0:48:16- which creates the puddle which is what the customer sees.- OK.
0:48:23 > 0:48:29The fish, I expected more of that pancetta butter through this fish
0:48:29 > 0:48:33cos I knew you put the butter over it and you poached it in it as well.
0:48:33 > 0:48:35A bit more seasoning in the fish for me as well.
0:48:35 > 0:48:41- It's a nice dish, but I'm not blown away by it.- OK.
0:48:41 > 0:48:44The foam, there's not really anything to taste.
0:48:44 > 0:48:46It's sort of being let down a little bit by the puree on the plate.
0:48:46 > 0:48:51So it's sort of missing these key things I was looking forward to.
0:48:51 > 0:48:54I really, really like it, I honestly do.
0:48:54 > 0:48:57The natural sweetness of pea, broad bean,
0:48:57 > 0:48:58the crunch of the pea shoots,
0:48:58 > 0:49:02I love the idea of the capers inside your croquette.
0:49:02 > 0:49:06What is missing for me is pancetta smokiness.
0:49:06 > 0:49:08It lacked a little bit of the pancetta flavour
0:49:08 > 0:49:09I wanted to get through,
0:49:09 > 0:49:12but it definitely went better than the pig trotter.
0:49:16 > 0:49:19Head chef Gavin has made a rack of lamb,
0:49:19 > 0:49:22which is accompanied by broad beans, baby artichokes,
0:49:22 > 0:49:27roasted shallots, pommes Maxim and a lamb sauce.
0:49:37 > 0:49:40I love the lamb on a cutlet like this
0:49:40 > 0:49:43because I'm the kind of chef that will just pick up the bone
0:49:43 > 0:49:45and eat it like that, but I can't do this with this
0:49:45 > 0:49:48because of the amount of fat that hasn't rendered down.
0:49:48 > 0:49:49Monica, you're right.
0:49:49 > 0:49:51I just wish you'd have taken the chunk of fat off,
0:49:51 > 0:49:54cooked that separately and then put that back on the dish
0:49:54 > 0:49:56and you would have absolutely nailed that lamb.
0:49:56 > 0:50:00The lamb's still lovely and pink in the middle, the broad beans lovely,
0:50:00 > 0:50:04they've been cooked perfectly and the pommes Maxim is still crispy.
0:50:04 > 0:50:09I'm perfectly satisfied with the dish without being in love with it.
0:50:09 > 0:50:10Good up to a point,
0:50:10 > 0:50:14but it is isn't good enough for you to be licking the plate clean.
0:50:14 > 0:50:17Generally, I was happy.
0:50:17 > 0:50:19They didn't completely write the dish off, which was good.
0:50:26 > 0:50:30Joey's sea trout has been served with its crispy skin,
0:50:30 > 0:50:33together with an almond puree, asparagus,
0:50:33 > 0:50:36pickled fennel, shaved radish and watercress.
0:50:38 > 0:50:41Joey, that's a very pretty looking plate of food.
0:50:41 > 0:50:44- Yeah, I like it a lot, it looks great.- Thank you.
0:50:51 > 0:50:55As much as I like the nut and the fennel combo together,
0:50:55 > 0:51:00I think it's a little too powerful for that very delicate fish.
0:51:00 > 0:51:02The asparagus is cooked wonderfully.
0:51:02 > 0:51:05I love the crispy skin you've got on here, it puffs up nicely
0:51:05 > 0:51:08and brings a texture to the dish,
0:51:08 > 0:51:10but I don't like the texture of the puree.
0:51:10 > 0:51:14I know how hard it is to get dry nut puree to be smooth
0:51:14 > 0:51:17and I actually quite like that texture.
0:51:17 > 0:51:19As I was eating it, I was just thinking of holidays.
0:51:19 > 0:51:22A nice glass of wine on a veranda somewhere
0:51:22 > 0:51:25and I think that's pretty much where you've been working
0:51:25 > 0:51:29and I can absolutely 100% see that on that plate
0:51:29 > 0:51:32and I think that's your dish to a T.
0:51:32 > 0:51:34- I like the dish a lot.- Thank you.
0:51:47 > 0:51:48Finally, it's Scott,
0:51:48 > 0:51:52whose quarterfinal place rests on his quail breasts
0:51:52 > 0:51:56served with quail Scotch egg, chanterelle, radish,
0:51:56 > 0:51:59celeriac puree and a hazelnut sauce.
0:52:07 > 0:52:09I'm going to start with the Scotch egg.
0:52:09 > 0:52:11Clearly it was undercooked,
0:52:11 > 0:52:14but it's just screaming out for some love as well.
0:52:14 > 0:52:17It needs some salt or pepper through that Scotch egg.
0:52:17 > 0:52:21The quail is wonderfully cooked - nice and pink, the skin nice
0:52:21 > 0:52:25and golden, but again, for me, it needs a bit more love on there.
0:52:25 > 0:52:30That celeriac is so powerful and there's so much of it
0:52:30 > 0:52:34that it's pretty much taking over the flavour of the whole dish.
0:52:34 > 0:52:37The Scotch egg is a bit of a disaster.
0:52:37 > 0:52:39I think we've pretty much covered that one.
0:52:39 > 0:52:41And the sauce, it doesn't taste of hazelnut at all.
0:52:41 > 0:52:44If you're going to put a nut flavour into something,
0:52:44 > 0:52:46then you've got to make sure it's in there.
0:52:46 > 0:52:50Overall, the dish has huge potential with the ingredients.
0:52:50 > 0:52:52I just don't think it's worked today for you.
0:52:55 > 0:52:57All the feedback from the judges is justified.
0:52:57 > 0:52:59There were errors that aren't acceptable
0:52:59 > 0:53:01in a competition of this standard.
0:53:02 > 0:53:04What is obvious to me
0:53:04 > 0:53:06is that we've got six very good chefs in front of us.
0:53:06 > 0:53:07What's also obvious
0:53:07 > 0:53:11is that we had some serious ups and downs throughout the two tests.
0:53:11 > 0:53:16We can only take three of you through. Go and take a rest,
0:53:16 > 0:53:18we'll get you back in when we've made our decision.
0:53:18 > 0:53:20This is not going to be easy. Off you go.
0:53:32 > 0:53:34It's been a good day
0:53:34 > 0:53:38and the fact that we have a tough judging now, this is what we want.
0:53:38 > 0:53:40Which dish or dishes do you think were outstanding
0:53:40 > 0:53:42here in the signature round?
0:53:42 > 0:53:47I think Joe's for me was the dish that stood out more than any other.
0:53:47 > 0:53:49Joe ticked all the boxes for me today.
0:53:49 > 0:53:54Joey for me was the outstanding contestant in the skills test.
0:53:54 > 0:53:58Almost step by step identical to what I did.
0:53:58 > 0:54:00I admired the way she worked here today.
0:54:00 > 0:54:03I didn't like the puree, but that comes down to personal taste.
0:54:03 > 0:54:07I don't think it's enough of a reason to leave this good chef out.
0:54:07 > 0:54:09So, before we talk ourselves out of it,
0:54:09 > 0:54:12do we have two chefs here who are going to go through?
0:54:12 > 0:54:13We do, chef. We do.
0:54:13 > 0:54:18However, there is one chef that has stood out for the wrong reasons.
0:54:18 > 0:54:20Sean really did mess up.
0:54:20 > 0:54:23If he had a strong skills test, he'd have an option here,
0:54:23 > 0:54:27but that dessert he made was not good at all.
0:54:27 > 0:54:31Sean's competition is over and I think Sean knows that as well.
0:54:31 > 0:54:33Yeah, I think you're right.
0:54:33 > 0:54:38We've got Scott who did the best skills test with the pig's trotter.
0:54:38 > 0:54:43However, he had a really, really disappointing quail dish.
0:54:43 > 0:54:48- I think there's enough points there to send Scott home.- Right.
0:54:48 > 0:54:51- But in this kitchen today, that's such a shame.- Yeah, I agree.
0:54:51 > 0:54:56- He's in a tough, tough arena.- He is.
0:54:56 > 0:54:59Now, we've got one place left to give
0:54:59 > 0:55:05and that is a decision between John and Gavin.
0:55:05 > 0:55:10Gavin - not a brilliant skills test, but not bad.
0:55:10 > 0:55:13With his signature dish, real plus points.
0:55:13 > 0:55:15I don't think I've done enough
0:55:15 > 0:55:17cos there are some other good dishes in there.
0:55:17 > 0:55:18The trouble is it's a fine line.
0:55:20 > 0:55:24John, who made the hake dish with the pancetta,
0:55:24 > 0:55:26we all said that we would eat that dish,
0:55:26 > 0:55:28but it was just very underwhelming.
0:55:28 > 0:55:30But then we also have to look at his skill set
0:55:30 > 0:55:33- and how he struggled to bone out a trotter.- Yes.
0:55:33 > 0:55:36And was fighting for eight minutes with the knuckles.
0:55:36 > 0:55:38Hopefully they can see some potential in me
0:55:38 > 0:55:43and see that I've got what it takes going forward, but who knows?
0:55:43 > 0:55:46I think this comes down to very, very tight margins.
0:55:46 > 0:55:50You've trained enough chefs in your time. What do your hearts say?
0:56:10 > 0:56:16That was tough and you guys really did push yourselves to the limit.
0:56:17 > 0:56:22It is a real shame three of you have to leave this competition today,
0:56:22 > 0:56:24a real shame.
0:56:24 > 0:56:26But we can only take three of you through.
0:56:29 > 0:56:32The first chef leaving the competition is...
0:56:36 > 0:56:38- ..Sean.- Thank you, Sean.- Cheers.
0:56:46 > 0:56:49Our second chef leaving the competition is...
0:56:52 > 0:56:53..Scott.
0:56:53 > 0:56:55Thank you, Scott.
0:56:55 > 0:56:57Thank you very much.
0:57:01 > 0:57:04And our third chef leaving the competition is...
0:57:11 > 0:57:13..John.
0:57:13 > 0:57:15- Thank you, John. - John, thank you, well done.
0:57:18 > 0:57:20I'm a bit disappointed.
0:57:20 > 0:57:23It was probably the most difficult thing I've ever done in my life.
0:57:23 > 0:57:27I'm glad I applied to come and have this experience.
0:57:27 > 0:57:29I just wish it went a bit better.
0:57:29 > 0:57:32I'll take away what I can from it and keep pushing forward.
0:57:37 > 0:57:40Yeah, I thought I was kind of done at the end of that,
0:57:40 > 0:57:44but I must have done something right to please the judges.
0:57:44 > 0:57:48It's awesome. I'm looking forward to it continuing.
0:57:49 > 0:57:52MasterChef quarterfinalist - I can live with that!
0:57:52 > 0:57:54I thought I was dead in the water.
0:57:54 > 0:57:55Wow!
0:57:57 > 0:58:00Tomorrow, it's the quarterfinal
0:58:00 > 0:58:05and the chefs must prove themselves to Marcus and Monica.
0:58:05 > 0:58:07Burnt tuile is a burnt tuile, all right, chef?
0:58:07 > 0:58:12That could sit in any three-star Michelin restaurant.
0:58:12 > 0:58:16Only the best of them will get to cook for the critics.
0:58:16 > 0:58:19It's just perfect.