0:00:05 > 0:00:09It's knockout week on MasterChef The Professionals.
0:00:10 > 0:00:16Over the past four weeks, 48 chefs put their reputations on the line...
0:00:17 > 0:00:19..and only the most talented remain.
0:00:23 > 0:00:26I'm last 12 in MasterChef Professionals.
0:00:26 > 0:00:28If you're not up for this, you shouldn't be here.
0:00:28 > 0:00:32Fight, fight, fight. This is where I've got to step my end game up.
0:00:32 > 0:00:34Don't like losing.
0:00:35 > 0:00:39Anticipation of what's going to be behind those swinging doors
0:00:39 > 0:00:40is terrifying.
0:00:42 > 0:00:47Over the next three nights, the pressure intensifies.
0:00:47 > 0:00:52Only the best can make it through to the semifinals.
0:00:52 > 0:00:54There's going to be a battle, a fight.
0:00:54 > 0:00:57It's going to get hot in this kitchen.
0:01:24 > 0:01:27Welcome back to the MasterChef kitchen.
0:01:27 > 0:01:30You are our final 12.
0:01:30 > 0:01:32Can I remind you that the winner
0:01:32 > 0:01:35of this year's Professional MasterChef
0:01:35 > 0:01:37is standing in front of us right now?
0:01:38 > 0:01:41This test is an invention test.
0:01:42 > 0:01:45You've got an amazing array of ingredients
0:01:45 > 0:01:47right here in front of you
0:01:47 > 0:01:51to cook us one spectacular plate of food.
0:01:52 > 0:01:55The cooking today has got to be absolutely exceptional
0:01:55 > 0:01:58to get you through to the next round.
0:01:58 > 0:02:02- GREGG:- At the end of this, the best eight will go straight through.
0:02:02 > 0:02:06The remaining four of you will have to cook off again
0:02:06 > 0:02:08for the final two places.
0:02:09 > 0:02:14One incredible dish, two hours and 15 minutes. Off you go.
0:02:19 > 0:02:24The 12 chefs have 10 minutes to choose from a range of ingredients,
0:02:24 > 0:02:26including guinea fowl,
0:02:26 > 0:02:29pigeon, rabbit,
0:02:29 > 0:02:32tuna, sea trout,
0:02:32 > 0:02:35mackerel, plaice,
0:02:35 > 0:02:38clams, langoustine,
0:02:38 > 0:02:42squid, brown crab,
0:02:42 > 0:02:47and a wide range of mushrooms, vegetables,
0:02:47 > 0:02:48herbs and spices.
0:02:51 > 0:02:53With so many ingredients to choose from,
0:02:53 > 0:02:56it can get a little bit overwhelming.
0:02:56 > 0:03:00They just need to think clearly before they start cooking.
0:03:00 > 0:03:03We've seen some talent in these 12 chefs already,
0:03:03 > 0:03:07but now we want to see their star quality start to emerge.
0:03:09 > 0:03:1144-year-old Gary has been lecturing
0:03:11 > 0:03:14at a college in Glasgow for 15 years.
0:03:15 > 0:03:20I really feel I have got better. You can teach an old dog new tricks.
0:03:20 > 0:03:23I think that's really one of the reasons
0:03:23 > 0:03:25why I'm still in the competition.
0:03:28 > 0:03:30- Gary, you did it!- Yay!
0:03:30 > 0:03:32THEY LAUGH
0:03:32 > 0:03:35- It's mad, isn't it? - Are you happy?- Yeah, yeah.
0:03:35 > 0:03:39I should be teaching a class right now. That's how mad this is.
0:03:39 > 0:03:43What an experience! I'm absolutely buzzing, absolutely buzzing.
0:03:43 > 0:03:46I'm just going to really work hard to try and stay in the competition.
0:03:49 > 0:03:52Gary's opted to use the beautiful crab in his dish
0:03:52 > 0:03:55and it's all about this wonderful ingredient.
0:03:55 > 0:03:57He's taken the white crab meat
0:03:57 > 0:03:59and he's bound it with mayonnaise and mustard.
0:03:59 > 0:04:02He's shaved strips of asparagus and he's blanched them
0:04:02 > 0:04:06and he's weaving them like plaits into a beautiful basket.
0:04:06 > 0:04:10He's going to put his crab meat down the centre and fold it over.
0:04:10 > 0:04:13He's also got a bisque that he's made from the crab shells as well.
0:04:15 > 0:04:17I love the different elements that Gary has on this dish.
0:04:17 > 0:04:19I just wonder how this is all going to come together
0:04:19 > 0:04:21to make one uniform dish.
0:04:28 > 0:04:33Matt is a 33-year-old development chef, working in York.
0:04:33 > 0:04:35I think you can see the way I've come along
0:04:35 > 0:04:37and taken the criticism from my first dish,
0:04:37 > 0:04:39through to cooking for the critics.
0:04:39 > 0:04:41I was really pleased with that dish.
0:04:41 > 0:04:44My food's sort of evolved through the competition
0:04:44 > 0:04:45and, hopefully, only to get better.
0:04:49 > 0:04:51- What's your dish, Chef? - I'm not too sure just yet,
0:04:51 > 0:04:53but I'm going to do something with plaice.
0:04:53 > 0:04:55I'm going to make a stock out of langoustines,
0:04:55 > 0:04:57get real intense flavour in that and stick to my guns.
0:04:57 > 0:05:00Simple cooking but with really strong flavours and a good palate.
0:05:00 > 0:05:03Now you've got to the final 12, where can you go?
0:05:03 > 0:05:05Got to be in it to win it. You've got to be a bear, be a grizzly.
0:05:05 > 0:05:07I'm not here to make the numbers up.
0:05:11 > 0:05:14Matt's taken a lot of focus on his sauce.
0:05:14 > 0:05:16He's used the plaice head and bones
0:05:16 > 0:05:19and the heads of the langoustines to get maximum flavour.
0:05:21 > 0:05:22It seems like a very light dish.
0:05:22 > 0:05:25He's got to get everything perfectly cooked,
0:05:25 > 0:05:27if he's got a chance of going through to the next round.
0:05:29 > 0:05:31Just got to rely on my cooking skills and palate and...
0:05:34 > 0:05:3730 minutes gone. Hour and 45 left.
0:05:39 > 0:05:42Head chef Wayne has been honing his cooking skills
0:05:42 > 0:05:44for the last 20 years.
0:05:45 > 0:05:48One thing I think I've got on my side is my experience.
0:05:48 > 0:05:52There's some younger guys out there. They may be still taking advice.
0:05:52 > 0:05:54Zoe.
0:05:55 > 0:05:58Yeah, that's fine. Thanks, Wayne.
0:05:58 > 0:06:00Whereas, it's my experience that I'm putting onto the plate.
0:06:03 > 0:06:04What are you going to make for us?
0:06:04 > 0:06:06Today, I'm doing roasted squab pigeon on the bone
0:06:06 > 0:06:11with a pistachio couscous, a stuffed courgette flower with offal mousse,
0:06:11 > 0:06:14some char-grilled vegetables and a pigeon sauce.
0:06:14 > 0:06:17- What do you have to do now, do you think?- I've got to prove
0:06:17 > 0:06:20- to you guys that I'm better than everybody else here.- Good man.
0:06:24 > 0:06:28Wayne is taking a lot of time and focussing on his squab pigeon sauce.
0:06:28 > 0:06:31He wants to show to us that he really can nail it
0:06:31 > 0:06:34and give us the perfect sauce to go with his dish today.
0:06:34 > 0:06:36That's great, isn't it? Nice.
0:06:36 > 0:06:39I love the idea of the beautiful courgette flower
0:06:39 > 0:06:41stuffed with chicken livers. Sounds delicious.
0:06:45 > 0:06:4931-year-old development chef Rich has intrigued the judges
0:06:49 > 0:06:52by creating unique and daring dishes.
0:06:54 > 0:06:58I'd say I'm probably one of the most flamboyant cooks,
0:06:58 > 0:07:01as far as experimentation is concerned.
0:07:01 > 0:07:04I don't want to do classic food because it doesn't excite me
0:07:04 > 0:07:08as much as the modern and pushing the boundary stuff does.
0:07:12 > 0:07:15Rich, has the competition got under your skin?
0:07:15 > 0:07:17I'm really enjoying myself, I really am.
0:07:17 > 0:07:19I'm cooking with some great chefs,
0:07:19 > 0:07:22so it's making me push the boundaries a little bit.
0:07:22 > 0:07:24I'm a wild card, as it were, I think, yeah.
0:07:24 > 0:07:28Yeah, I think there's a bit of a wild card about you, actually, yes.
0:07:31 > 0:07:33Rich has always been an interesting chef.
0:07:33 > 0:07:37Today, he's making a tuna dish. A beautiful fish.
0:07:37 > 0:07:39For me, the cooking is very important.
0:07:39 > 0:07:41I'd like it medium rare,
0:07:41 > 0:07:43still red in the middle and seared on the outside.
0:07:43 > 0:07:47One of the things on his dish today that I've never had before
0:07:47 > 0:07:50and that's a tuna mousse stuffed inside a courgette.
0:07:50 > 0:07:53Again, very interesting combination of ingredients.
0:07:53 > 0:07:55I'm not 100% sure whether they'll work together.
0:07:58 > 0:08:02Bit nervous, so who knows what's going to come out?
0:08:03 > 0:08:07Zoe is a 23-year-old junior development chef,
0:08:07 > 0:08:10who has delighted the judges with her pastry skills.
0:08:11 > 0:08:13In this competition,
0:08:13 > 0:08:16I have got to do so many things that I didn't think I'd be able to do.
0:08:16 > 0:08:21Just spurs you on massively, and I don't want to go out yet.
0:08:24 > 0:08:26- Zoe, you know there's loads of good chefs in here, right?- Yes.
0:08:26 > 0:08:30- You're one of them.- Wow! I'm not at home any more. I'm here.
0:08:30 > 0:08:36- What are you making?- I am going to try and go a bit classicy-ish.
0:08:36 > 0:08:40- Um...- Classicy-ish. - Yeah, that's an Essex-ism for you.
0:08:40 > 0:08:44Um, I am going to do a leg of rabbit
0:08:44 > 0:08:47with some pancetta, some cabbage,
0:08:47 > 0:08:51a stuffed mushroom and Parmesan courgette flower,
0:08:51 > 0:08:53which I'm going to deep-fry.
0:08:53 > 0:08:57And the rest, at the moment, is slightly unknown.
0:08:57 > 0:09:00- Do you know how much I like rabbit, Zoe?- A lot?
0:09:00 > 0:09:02- Really a lot. - Oh, no pressure then(!)
0:09:05 > 0:09:08Zoe really is thinking on her feet at the moment.
0:09:08 > 0:09:11She's not 100% certain of what this dish is right now.
0:09:12 > 0:09:15I just hope that she can gather her thoughts together
0:09:15 > 0:09:18and really cook us a great tasting plate of food.
0:09:21 > 0:09:23One hour left!
0:09:23 > 0:09:27Sorry, James, shouting in your ear. One hour left!
0:09:28 > 0:09:3433-year-old James works as a sous-chef at a gastro-pub in Hove.
0:09:34 > 0:09:37It's like a door has opened in my culinary mind
0:09:37 > 0:09:40and everything's starting to flow out now.
0:09:40 > 0:09:42So, it's now getting that onto the plate
0:09:42 > 0:09:44and getting everything spot-on.
0:09:46 > 0:09:48Just need to push it forwards
0:09:48 > 0:09:50and see if I can come out of my shell properly.
0:09:54 > 0:09:56Today, I'm doing a seared bit of trout.
0:09:56 > 0:09:57I've done a trout mousseline,
0:09:57 > 0:10:01which has got some dried shrimp in it, wrapped in chard leaf as well.
0:10:01 > 0:10:04I've got some samphire, some sea aster,
0:10:04 > 0:10:07bit of crispy quinoa, just to give it a bit of texture.
0:10:07 > 0:10:09Got a few clams that I'm going to do in cider as well.
0:10:09 > 0:10:12- You did well to get here.- Thank you. - Are you going to keep on going?
0:10:12 > 0:10:14It's going to be like an Anthony Joshua fight.
0:10:14 > 0:10:16I'm going to take this lot on and win.
0:10:21 > 0:10:25James is making a mousseline with some of the sea trout.
0:10:25 > 0:10:26When you make a mousseline,
0:10:26 > 0:10:29you also have to be very careful it's not too grainy.
0:10:29 > 0:10:32Clams in a sauce is a beautiful accompaniment for this fish
0:10:32 > 0:10:35but James is also adding a bit of cider into it
0:10:35 > 0:10:38which is going to bring a sharpness into this sauce. This can work.
0:10:42 > 0:10:4627-year-old sous-chef Brenton impressed early on
0:10:46 > 0:10:49with an exceptional lamb signature dish.
0:10:49 > 0:10:51I think I'm developing a bit.
0:10:51 > 0:10:54I'm getting to have my creative juices going constantly
0:10:54 > 0:10:58at the moment, and I'm disagreeing with myself, agreeing with myself,
0:10:58 > 0:11:02having arguments in my own head and I'm developing
0:11:02 > 0:11:05as far as being able to come up with better dishes.
0:11:08 > 0:11:10Brenton is using the pigeon for his main course.
0:11:10 > 0:11:14It's got to be cooked wonderfully, still pink. He needs to rest it.
0:11:14 > 0:11:16We don't want this bleeding on the plate.
0:11:17 > 0:11:20Bringing flavours of ratatouille and a beautiful sauce,
0:11:20 > 0:11:22just to round it all off.
0:11:22 > 0:11:23I love morel sauce.
0:11:23 > 0:11:25When you get it right, wow,
0:11:25 > 0:11:28that can certainly complement a pigeon with ratatouille.
0:11:31 > 0:11:34Andrew is a 24-year-old junior sous-chef,
0:11:34 > 0:11:37working in high-end sports hospitality.
0:11:38 > 0:11:41So far in the competition, obviously, I started on a real low
0:11:41 > 0:11:45in the invention test, but I'd like to think that, since then,
0:11:45 > 0:11:48I've sort of grown and got stronger and stronger
0:11:48 > 0:11:50so, hopefully, that can carry on.
0:11:52 > 0:11:54Andrew's dish today is mackerel and crab.
0:11:54 > 0:11:57He's got to get that mackerel perfectly cooked.
0:11:57 > 0:11:59Andrew's also got a crab croquette.
0:11:59 > 0:12:01Crab is a wonderful, delicate flavour,
0:12:01 > 0:12:05so you've got to make sure you've got enough of it to really taste it.
0:12:05 > 0:12:08He's also making a tartare.
0:12:08 > 0:12:10Too much lemon in that tartare
0:12:10 > 0:12:13and it's going to overcure that mackerel
0:12:13 > 0:12:14before we get a chance to eat it.
0:12:15 > 0:12:18Just 30 minutes to complete your masterpiece.
0:12:21 > 0:12:24Rosanna is a junior sous-chef in a Michelin kitchen.
0:12:24 > 0:12:27One of the youngest competitors,
0:12:27 > 0:12:30she wowed the critics with her halibut dish.
0:12:30 > 0:12:32I think the competitors might look at me,
0:12:32 > 0:12:34I'm a 21-year-old girl, and they might think,
0:12:34 > 0:12:37"She's a bit weak, she might crumble under the pressure,"
0:12:37 > 0:12:40but I've been working in a very high-pressure job now
0:12:40 > 0:12:43and, hopefully, that'll stand me in good stead.
0:12:45 > 0:12:47Rosanna, what's your dish today?
0:12:47 > 0:12:49So, I'm going to cook the rabbit leg.
0:12:49 > 0:12:51I'm going to make an orange puree,
0:12:51 > 0:12:54I'm going to make a rabbit sauce, finish it with cream and mustard.
0:12:54 > 0:12:56Tell me about the combination of rabbit and orange.
0:12:56 > 0:12:58You always need acidity in a dish, I think,
0:12:58 > 0:13:01and it just brings it a little bit alive.
0:13:01 > 0:13:05- It's daring. It's daring. - Only a tiny, tiny bit.
0:13:08 > 0:13:11Rosanna's chosen rabbit, but rabbit with orange.
0:13:11 > 0:13:13This is a combination I've never had before.
0:13:13 > 0:13:15Rosanna's using the whole orange.
0:13:15 > 0:13:18She's making a puree, including the peel as well,
0:13:18 > 0:13:20so there's going to be a bittersweet flavour
0:13:20 > 0:13:22going on with this particular dish.
0:13:22 > 0:13:25I have had rabbit stewed with a little bit of orange zest.
0:13:25 > 0:13:27With an actual puree on the plate,
0:13:27 > 0:13:30Rosanna's going to have to get that balance right.
0:13:32 > 0:13:3539-year-old food development manager Arnaud
0:13:35 > 0:13:39has fought hard to impress throughout the competition.
0:13:39 > 0:13:43I still remember the skill test. This has bruised me.
0:13:43 > 0:13:47It's like having a bad experience as a child. You always remember it.
0:13:50 > 0:13:53If I can keep my nerve together, I think I'll be absolutely fine.
0:13:57 > 0:14:00Arnaud, are you enjoying it?
0:14:00 > 0:14:02Yeah, I'm really enjoying it. I'm quite relaxed, actually.
0:14:02 > 0:14:04I'm starting to worry that I'll forget something.
0:14:04 > 0:14:07There are loads of nice food to cook. Couldn't get any better.
0:14:07 > 0:14:11I like your approach, Arnaud. I like your approach. What are you making?
0:14:11 > 0:14:13So, I'm going to be roasting a pigeon.
0:14:13 > 0:14:16I'm making a Madeira sauce, which I'm going to thicken
0:14:16 > 0:14:19with some of the inside of the pigeon, potatoes.
0:14:19 > 0:14:21I'm going to do little toasts with some of the liver,
0:14:21 > 0:14:24- mixed with chorizo, herbs. - Love it!
0:14:28 > 0:14:31There's a lovely French element about this dish that I love.
0:14:31 > 0:14:34Beautiful pigeon Madeira sauce, which he's going to finish
0:14:34 > 0:14:37with the liver and the heart of the pigeon itself.
0:14:37 > 0:14:40A great traditional way of finishing off a sauce.
0:14:40 > 0:14:42I love the sound of this dish, I really do.
0:14:47 > 0:14:5337-year-old Max is head chef at a gastro-pub in London.
0:14:53 > 0:14:55Max, so far in the competition,
0:14:55 > 0:14:57is a chef that's had to try and refine his food.
0:14:57 > 0:14:59He's getting there.
0:15:01 > 0:15:03Max is cooking the guinea fowl on the bone.
0:15:03 > 0:15:05This is a great way to cook this beautiful bird
0:15:05 > 0:15:07because it keeps it from drying out.
0:15:07 > 0:15:12He's serving it with port sauce with polenta chips. Fantastic!
0:15:12 > 0:15:15Perfect accompaniment to this type of dish.
0:15:16 > 0:15:19It's got to deliver the flavours and it's got to look good too.
0:15:21 > 0:15:24Max, do you feel you have a point to prove with your food?
0:15:24 > 0:15:26Yeah, definitely. I seem to always deliver flavour,
0:15:26 > 0:15:30so that's not really something I'm concentrating on.
0:15:30 > 0:15:32- It's presentation. - It's presentation, yeah.
0:15:38 > 0:15:4124-year-old Elly has impressed right from the start
0:15:41 > 0:15:44with her refined, precise cooking.
0:15:44 > 0:15:47I haven't really had a social life. It's been constantly kitchen.
0:15:47 > 0:15:50Days off don't consist any more,
0:15:50 > 0:15:54but then you have to do that if you want to get to where you are today.
0:15:56 > 0:15:58- What are you making? - Poached and roasted guinea fowl.
0:15:58 > 0:16:00I've made a guinea fowl faggot.
0:16:00 > 0:16:03I've got a mushroom puree and I've made a guinea fowl terrine,
0:16:03 > 0:16:07so I'm using the whole bird. I've made the sauce with the carcass
0:16:07 > 0:16:09and I'm going to add a dash of cream at the end.
0:16:09 > 0:16:12What response do you want from the judges when they taste your food?
0:16:12 > 0:16:14I would like another ten out of ten from Marcus.
0:16:14 > 0:16:15That would go down nicely.
0:16:19 > 0:16:20I love the sound of the dish.
0:16:20 > 0:16:24Love the way Elly's working at the moment. She looks really focussed.
0:16:24 > 0:16:27There is faggot on the plate, you've got the breast,
0:16:27 > 0:16:29plus a terrine as well.
0:16:29 > 0:16:31She really does want to impress today
0:16:31 > 0:16:34and I really hope, for her, it works.
0:16:36 > 0:16:40You have five minutes left, just five minutes.
0:16:44 > 0:16:46I can't decide how to present it.
0:16:51 > 0:16:53These are the crucial parts.
0:16:53 > 0:16:55Just waiting on my fish, but touch wood...
0:17:02 > 0:17:05Yeah, good I think. Just making it look nice now.
0:17:09 > 0:17:12Feeling a bit nervous, obviously.
0:17:13 > 0:17:17I hope I've produced a dish that they understand today.
0:17:21 > 0:17:24Time's up. Stop. Stop.
0:17:28 > 0:17:29That was horrible.
0:17:32 > 0:17:34Wow, that looks amazing.
0:17:34 > 0:17:36Sexy dishes, guys, seriously.
0:17:36 > 0:17:39Yeah, there's some great food out there, man. It's awesome.
0:17:39 > 0:17:41I'm worried.
0:17:45 > 0:17:49Max has made roasted guinea fowl,
0:17:49 > 0:17:51a croquette,
0:17:51 > 0:17:53parsnip puree,
0:17:53 > 0:17:55parsnip crisps,
0:17:55 > 0:17:58polenta chips and morel mushrooms,
0:17:58 > 0:18:01served with a port and prune jus.
0:18:09 > 0:18:10I love the polenta chips.
0:18:10 > 0:18:14The little texture you get with polenta adds a really nice crunch.
0:18:14 > 0:18:16I love the cookery of your guinea fowl.
0:18:16 > 0:18:19I love the parsnips and I love the parsnip puree.
0:18:19 > 0:18:21I love the sauce, I like the fact
0:18:21 > 0:18:24you've got prunes running through it. I actually quite like that.
0:18:25 > 0:18:29I really like your flavours. I've got an issue with texture.
0:18:29 > 0:18:30I find it all too dry and cloying.
0:18:30 > 0:18:33Parsnip puree, by design, is really thick and sticky.
0:18:33 > 0:18:37And then I've got a dry polenta chip. My mouth is just clogging up.
0:18:37 > 0:18:40I'm just desperate for either something sharp
0:18:40 > 0:18:43or a sauce that's less thick, that's a little wetter.
0:18:43 > 0:18:45Max, what you've done is make a good plate of food.
0:18:45 > 0:18:47There's just nothing exciting about it.
0:18:47 > 0:18:50When I'm eating it, I know exactly what I'm going to get.
0:18:52 > 0:18:55I'd like to have won all three of them over but, hopefully,
0:18:55 > 0:18:58I've done enough to progress, but we'll just have to see.
0:19:03 > 0:19:06Andrew's dish is mackerel two ways -
0:19:06 > 0:19:10pan-fried fillet and a mackerel tartare -
0:19:10 > 0:19:14with a crab croquette, brown crab emulsion,
0:19:14 > 0:19:17pickled shallots, radish,
0:19:17 > 0:19:19samphire and a lemon foam.
0:19:29 > 0:19:31The best thing I like on this is the croquette
0:19:31 > 0:19:33with the flavours of the crab coming through it.
0:19:33 > 0:19:35The mackerel, for me, is slightly over.
0:19:35 > 0:19:37The tartare's fine.
0:19:37 > 0:19:40It's a bit on the small side, from the cutting point of view.
0:19:40 > 0:19:42There's hardly any dressing or sauce on the plate
0:19:42 > 0:19:44and not enough for this dish.
0:19:44 > 0:19:46I've got no qualms about it
0:19:46 > 0:19:49but it's not elevating me to the world of "Wow".
0:19:52 > 0:19:56It hasn't gone according to plan. Just annoyed at myself really.
0:19:57 > 0:19:59But I'll be all right.
0:20:07 > 0:20:11Elly has served guinea fowl three ways - a braised breast,
0:20:11 > 0:20:15terrine and faggot -
0:20:15 > 0:20:17alongside a fricassee of cabbage,
0:20:17 > 0:20:20asparagus, morel mushrooms
0:20:20 > 0:20:21and mushroom puree,
0:20:21 > 0:20:25finished with a pancetta jus.
0:20:27 > 0:20:29Sitting in a restaurant, any dish coming up to my table
0:20:29 > 0:20:32looking like that just fills me with absolute delight.
0:20:41 > 0:20:43The guinea fowl is wonderful and moist.
0:20:43 > 0:20:45The skin is lovely and crispy.
0:20:45 > 0:20:50The mushroom puree is well-made and the garnish is also well cooked.
0:20:50 > 0:20:53The faggot is outstanding, the terrine is beautiful,
0:20:53 > 0:20:57the cooking of the guinea fowl is delicious, the sauce is exceptional.
0:20:57 > 0:21:01- I love this dish. - Thank you very much.
0:21:02 > 0:21:06- This is happy, happy food. I like this a lot!- OK.
0:21:06 > 0:21:08SHE LAUGHS
0:21:12 > 0:21:14I'm extremely happy.
0:21:14 > 0:21:18For them to give me the feedback like that is really, it's amazing.
0:21:18 > 0:21:22- You nailed that.- Yes. - I'm on edge now.
0:21:26 > 0:21:30Brenton's dish is pan-fried pigeon breast and leg
0:21:30 > 0:21:33with ratatouille,
0:21:33 > 0:21:35Romero pepper puree,
0:21:35 > 0:21:39tomatoes, infused with garlic and cherry vinegar,
0:21:39 > 0:21:42finished with a morel sauce.
0:21:44 > 0:21:49This plate is full of sunshine. Big colour, lovely presentation.
0:21:57 > 0:22:00The pigeon, wonderfully crisp on the outside. It's perfectly cooked.
0:22:00 > 0:22:03What, actually, for me, brings this together
0:22:03 > 0:22:07and the flavours of the ratatouille, is the pepper puree underneath it.
0:22:07 > 0:22:10It really does remind you of what you are eating.
0:22:10 > 0:22:15That sauce is powerful. I like it. I think you're a chef to watch.
0:22:15 > 0:22:18When you cook, you get the best out of the ingredients.
0:22:18 > 0:22:20Thank you very much, Monica.
0:22:20 > 0:22:23The whole thing reminds me of Mediterranean sunshine.
0:22:23 > 0:22:25It reminds me of Provence and I love it!
0:22:25 > 0:22:29It's big, it's bold, it's got depth of flavour, it's got freshness
0:22:29 > 0:22:32and it's got that lovely touch of acid at the end there.
0:22:32 > 0:22:36I think the technique and skill is excellent here, Brenton. Great job.
0:22:37 > 0:22:41I'm a lot happier than I was before walking up to the judges.
0:22:41 > 0:22:44I'm just glad that I got the feedback that I was hoping for.
0:22:45 > 0:22:49Wayne has roasted his squab pigeon breast and leg
0:22:49 > 0:22:51and served it with a pistachio couscous,
0:22:51 > 0:22:54a courgette flower, stuffed with offal mousse,
0:22:54 > 0:22:59asparagus, charred leeks and morel mushrooms,
0:22:59 > 0:23:01finished with a pigeon sauce.
0:23:14 > 0:23:17Your pigeon is cooked beautifully, for me. I absolutely love that.
0:23:17 > 0:23:21It's tender. I like your couscous, that has a slight bitter finish.
0:23:21 > 0:23:25I like your sauce, for me, that goes rich, deep, sweet, slightly sharp.
0:23:25 > 0:23:28That also finishes in bitter as well.
0:23:29 > 0:23:32I find the farce in the courgette flower is very smooth,
0:23:32 > 0:23:35which is very well done, yet it's very bland. It's underseasoned.
0:23:35 > 0:23:38I find the dish underseasoned, until I have some of that sauce.
0:23:38 > 0:23:42- And the cooking of the pigeon is spot-on for me.- Thank you.
0:23:43 > 0:23:44What I'm getting with this dish
0:23:44 > 0:23:46is a sense of the pigeon being on the ground.
0:23:46 > 0:23:49I look at the couscous and it's almost like feed.
0:23:49 > 0:23:53I get that, and I find this rusticness of that claw, this top...
0:23:53 > 0:23:56I almost see a pigeon in a farm. When I eat this dish,
0:23:56 > 0:23:59I feel like I'm eating in a fine dining restaurant.
0:23:59 > 0:24:02- Thank you, Chef. - Good dish.- On a farm.
0:24:04 > 0:24:06- Don't cloud my vision here. - LAUGHTER
0:24:06 > 0:24:09Right, farmer Wayne, well done.
0:24:11 > 0:24:14I'm feeling quietly confident, which, I think, is the first time
0:24:14 > 0:24:16in this competition that I've said that.
0:24:19 > 0:24:23Rich has cooked tuna steak, served with a courgette flower,
0:24:23 > 0:24:27stuffed with tuna, galangal and garlic mousse,
0:24:27 > 0:24:29sweet potato puree,
0:24:29 > 0:24:31pickled vegetables,
0:24:31 > 0:24:34char-grilled leeks and pomegranate,
0:24:34 > 0:24:36finished with a clam stock.
0:24:37 > 0:24:40Great presentation. Really like your presentation a lot.
0:24:49 > 0:24:51For me, the cooking of the tuna is wonderful.
0:24:51 > 0:24:54Picking up a bit of sweetness from the pomegranate,
0:24:54 > 0:24:57the sweetness of the sweet potato as well.
0:24:57 > 0:25:00It's only a little bit and it goes very well with the dish.
0:25:00 > 0:25:03I love the sauce but it's too rich for such a light dish.
0:25:05 > 0:25:08I love the sweet bits that I get from the pomegranate. I love that.
0:25:08 > 0:25:11I like the sweet bits that I get from the sweet potato.
0:25:11 > 0:25:15I'm not convinced that clam sauce is the perfect match for the tuna.
0:25:16 > 0:25:21This dish is full of good cookery, good seasoning,
0:25:21 > 0:25:23creative thinking, new ideas.
0:25:23 > 0:25:26- I really like this dish, Rich, a lot.- Thank you, Chef.
0:25:29 > 0:25:32I have divided opinions, but, wow,
0:25:32 > 0:25:35Marcus Wareing - tuna cooked perfectly,
0:25:35 > 0:25:39vegetables cooked perfectly, lovely flavours on the plate, great sauce.
0:25:39 > 0:25:41I couldn't ask for any more than that, really.
0:25:47 > 0:25:51Rosanna's dish is rabbit loin, wrapped in bacon,
0:25:51 > 0:25:53rabbit leg,
0:25:53 > 0:25:55orange puree,
0:25:55 > 0:25:57black pudding, carrots,
0:25:57 > 0:26:00asparagus and morel mushrooms,
0:26:00 > 0:26:03finished with a rabbit and mustard sauce.
0:26:17 > 0:26:20All the elements of your dish you've cooked very, very well.
0:26:20 > 0:26:22There's one thing I was looking for in this dish
0:26:22 > 0:26:24that I'm struggling to find
0:26:24 > 0:26:27and it's the orange puree. Where is it?
0:26:27 > 0:26:29- Is it the little dots I see here? - Yeah, the little dots, yeah.
0:26:29 > 0:26:32They don't really bring anything to this dish
0:26:32 > 0:26:34and I was concerned about what it would do to the dish,
0:26:34 > 0:26:36but they're actually really not there.
0:26:36 > 0:26:38I find the dish is just a bit flat for me.
0:26:38 > 0:26:42The legs braised the way they have are beautiful.
0:26:42 > 0:26:44They're succulent, they haven't dried out.
0:26:44 > 0:26:46The vegetables are well cooked,
0:26:46 > 0:26:49but I thought a little bit more orange puree on here
0:26:49 > 0:26:51would have really lifted your dish.
0:26:51 > 0:26:54I hate to disagree with my colleagues,
0:26:54 > 0:26:56I really do, but I love this.
0:26:58 > 0:27:02That is moist, there is the deep, rich flavour of sauce.
0:27:02 > 0:27:06You've pickled the bit of the carrot there, giving sharpness.
0:27:06 > 0:27:11I think there's just bounds of loveliness wherever I turn.
0:27:12 > 0:27:15I just wish I had a little bit more confidence in myself
0:27:15 > 0:27:19to actually be able to put stuff on the plate and not worry about it.
0:27:22 > 0:27:27Arnaud has served roast pigeon breast and a whole leg,
0:27:27 > 0:27:29with potatoes in a creamed mushroom sauce,
0:27:29 > 0:27:34a crouton, topped with pigeon offal and pureed roasted tomatoes,
0:27:34 > 0:27:39and asparagus, all finished with an offal and Madeira sauce.
0:27:47 > 0:27:50I have no idea what the cream is doing over the potatoes
0:27:50 > 0:27:53and that is my only negative comment.
0:27:53 > 0:27:56Apart from that, I think your dish is delicious.
0:27:56 > 0:27:58There's sweet flavours here, there's bitter flavours here,
0:27:58 > 0:28:01there's a real strength of offal.
0:28:01 > 0:28:03- I think that's delightful. - Thank you.
0:28:03 > 0:28:05I think the sauce is wonderful,
0:28:05 > 0:28:07especially with the offal coming through it.
0:28:07 > 0:28:08The cooking of the pigeon is spot-on.
0:28:08 > 0:28:14I think I can see the level of skill that you put into this dish.
0:28:14 > 0:28:18Everything on the plate I quite like. It's all cooked very well.
0:28:18 > 0:28:19I love the flavours,
0:28:19 > 0:28:24- I love the tradition of France that I find on this plate.- Thank you.
0:28:26 > 0:28:30I'm feeling really chilled. I don't know whether I'm deluded or...
0:28:30 > 0:28:34I've done what I could. If it's not enough, then it's not enough.
0:28:34 > 0:28:38If it's enough, then great. Either way, I'm very happy.
0:28:41 > 0:28:45James has pan-fried sea trout and served it
0:28:45 > 0:28:49with a ballotine of sea trout mousseline, wrapped in a chard leaf,
0:28:49 > 0:28:51cockles, gnocchi,
0:28:51 > 0:28:54crispy quinoa, and sea vegetables,
0:28:54 > 0:28:57along with a cider and lemon sauce.
0:29:07 > 0:29:10I love the clams, how you've managed to keep them still juicy.
0:29:10 > 0:29:12They're not overcooked, they've not shrunk.
0:29:12 > 0:29:17The chard and sea trout ballotine, for me, is grainy in texture,
0:29:17 > 0:29:20and it's also very, very salty.
0:29:20 > 0:29:22The sea trout itself, for me, personally,
0:29:22 > 0:29:25I would like it a little less with the cooking.
0:29:25 > 0:29:27I would like it a bit more pink than it is.
0:29:27 > 0:29:32Because the gnocchi, you rolled it out, made it quite firm and tough.
0:29:33 > 0:29:35I think the quinoa is a big mistake.
0:29:35 > 0:29:38Do you know what they remind me of, when I had them in my mouth?
0:29:38 > 0:29:40What I mistook them for was a bit of grit that would come out the clams.
0:29:40 > 0:29:43That's what it feels like. That's a big mistake.
0:29:43 > 0:29:45If you just take away mousseline and the gnocchi
0:29:45 > 0:29:48and you focused on the execution of everything else,
0:29:48 > 0:29:49you would have nailed this dish.
0:29:54 > 0:29:57I got a bit above my station, I think,
0:29:57 > 0:29:59and I've just been a bit overzealous
0:29:59 > 0:30:03and it may cost me or it may not. I don't know yet.
0:30:05 > 0:30:08Matt's dish is pan-fried plaice,
0:30:08 > 0:30:10served with poached langoustine,
0:30:10 > 0:30:13pickled asparagus and samphire,
0:30:13 > 0:30:16finished with a langoustine sauce.
0:30:18 > 0:30:21Very simple presentation that, personally, I admire,
0:30:21 > 0:30:23- I like.- Thank you.
0:30:30 > 0:30:33The fish is perfect and it's just moist and lovely.
0:30:33 > 0:30:36I love the sharp pickle that you've got in there, the pickled veg.
0:30:36 > 0:30:38What you've done to those langoustines, I don't know,
0:30:38 > 0:30:41but they are buttery and they're really sweet.
0:30:41 > 0:30:44What makes this dish work, more than anything else,
0:30:44 > 0:30:48is that extraordinary flavoured sauce. It's absolutely incredible.
0:30:48 > 0:30:51It's big but delicate at the same time.
0:30:52 > 0:30:56But I'm not going to forgive you for the simplicity of your dish.
0:30:56 > 0:30:58I want a little bit more.
0:30:58 > 0:31:01Yes, you've kept it simple and it does work,
0:31:01 > 0:31:04but I'm wondering what you spent the other hour and 15 minutes doing.
0:31:07 > 0:31:09I'm feeling nervous and apprehensive now.
0:31:11 > 0:31:12I don't want to cook again today.
0:31:12 > 0:31:14I'm absolutely exhausted, but, you know,
0:31:14 > 0:31:16it's a competition and if I have to then I have to.
0:31:16 > 0:31:18I'll have to raise the bar again.
0:31:20 > 0:31:23Zoe has served deboned rabbit legs,
0:31:23 > 0:31:27a courgette flower, stuffed with a mushroom duxelles,
0:31:27 > 0:31:29mustard-flavoured pearl barley,
0:31:29 > 0:31:32cabbage, braised with pancetta lardons,
0:31:32 > 0:31:34and a tarragon cream sauce.
0:31:45 > 0:31:46A rabbit is not a highly flavoured meat
0:31:46 > 0:31:49and pearl barley, by design, is bland,
0:31:49 > 0:31:51so a lot is relying on this sauce
0:31:51 > 0:31:55and I'm not sure the sauce actually completes it.
0:31:55 > 0:31:56When you use a rabbit leg,
0:31:56 > 0:31:59it's a cut of meat that will dry out very quick.
0:31:59 > 0:32:01You've taken the bone out,
0:32:01 > 0:32:03which has actually dried it out even more.
0:32:03 > 0:32:06The sauce I like, cos I love the tarragon flavour,
0:32:06 > 0:32:07I love the creaminess of it.
0:32:07 > 0:32:10The cabbage is quite coarse and has a sort of bitter aftertaste
0:32:10 > 0:32:13cos you haven't really cooked it enough.
0:32:13 > 0:32:16The dish can work.
0:32:16 > 0:32:20I don't think you've executed it as well as you could have done.
0:32:24 > 0:32:27Yeah, I mean, it was really hard, a hard test
0:32:27 > 0:32:30but, ultimately, it wasn't my day.
0:32:45 > 0:32:49Gary has wrapped white crab, mustard and dill mayonnaise
0:32:49 > 0:32:51in a lattice of asparagus
0:32:51 > 0:32:54and served it with brown crab salad,
0:32:54 > 0:32:57seared squid and tempura squid,
0:32:57 > 0:33:00finished with a crab bisque.
0:33:09 > 0:33:13I absolutely love that asparagus parcel
0:33:13 > 0:33:15with the crab mayonnaise inside it.
0:33:15 > 0:33:18I think that's light, it's full of crab flavour,
0:33:18 > 0:33:22you get a little bit of crunch from the asparagus. I think that's great.
0:33:22 > 0:33:25I think your bisque, it's a heady concoction.
0:33:25 > 0:33:29It's real deep and it's almost got a sweetness to it, it's so good.
0:33:29 > 0:33:34I can't remember tasting a better bisque than that, I honestly can't.
0:33:34 > 0:33:35The squid has been cooked wonderfully
0:33:35 > 0:33:37and that brown crab meat in the bottom
0:33:37 > 0:33:39is also something extra I wasn't expecting.
0:33:39 > 0:33:41The bisque is lovely.
0:33:41 > 0:33:44You have brought a natural sweetness into it
0:33:44 > 0:33:47and that's a very, very skilful thing to do.
0:33:47 > 0:33:50It's just naturally brilliant and beautiful.
0:33:52 > 0:33:54I was happy with the feedback.
0:33:54 > 0:33:56I feel I've showed them, you know,
0:33:56 > 0:34:00that I'm not your typical college lecturer.
0:34:03 > 0:34:06We now have a big decision to make...
0:34:07 > 0:34:09..cos eight of you are going straight through...
0:34:11 > 0:34:14..and four of you are going to have to come back in here
0:34:14 > 0:34:18and cook again. Off you go. Thank you very much.
0:34:25 > 0:34:30Well done, everyone, anyway. Good cooking, guys, good cooking.
0:34:32 > 0:34:35That was a good standard of cooking, very, very good standard,
0:34:35 > 0:34:38and we've got a lot of contestants here to discuss.
0:34:38 > 0:34:41Out of the 12 chefs, to me, there was one outstanding chef
0:34:41 > 0:34:43in the kitchen today, one outstanding plate of food,
0:34:43 > 0:34:45- and that was Elly. - GREGG:- I think Elly just nailed it.
0:34:45 > 0:34:48Flavour, texture, visually, it was as pretty as a picture.
0:34:48 > 0:34:51- Elly had the best dish in the room, sails through.- Yeah.
0:34:51 > 0:34:54- MONICA:- Brenton is another chef that did well.
0:34:54 > 0:34:56- GREGG:- The red pepper sauce was wonderful.
0:34:56 > 0:34:59He captured the flavours of the French Mediterranean. It was lovely.
0:34:59 > 0:35:03Rich is different. His food is challenging.
0:35:03 > 0:35:07However, he shows a great deal of skill and it's never dull.
0:35:09 > 0:35:12I liked Wayne's pigeon dish. That was cooked perfectly for me.
0:35:12 > 0:35:14The couscous with the pistachio and that sauce
0:35:14 > 0:35:16really brought it together. Wayne's got to go through.
0:35:16 > 0:35:20I think Arnaud is a very strong contender in the competition.
0:35:20 > 0:35:24I loved the flavours and the way that pigeon was cooked.
0:35:24 > 0:35:28- GREGG:- Gary gave us the most delicious bisque.
0:35:28 > 0:35:30I mean, it was just beautiful.
0:35:30 > 0:35:32You can't deny the execution
0:35:32 > 0:35:35and the flavours of what he'd done were absolutely exceptional.
0:35:35 > 0:35:37So, we're all agreed.
0:35:37 > 0:35:40We have six chefs that we consider good enough
0:35:40 > 0:35:42to sail through to the next round.
0:35:42 > 0:35:46- We do.- That leaves us with Andrew...
0:35:48 > 0:35:50..Rosanna...
0:35:52 > 0:35:54..Zoe...
0:35:56 > 0:35:58..Max...
0:36:00 > 0:36:01..Matt...
0:36:03 > 0:36:05..and James.
0:36:07 > 0:36:10Out of those chefs, which four cook again,
0:36:10 > 0:36:13which two do we throw a lifeline?
0:36:27 > 0:36:30What a fantastic start to knockout week!
0:36:30 > 0:36:34That was a fabulous cook-off. Well done to all of you.
0:36:36 > 0:36:38- GREGG:- Eight of you did well enough to go straight through.
0:36:38 > 0:36:41Four of you are going to have to prove yourselves
0:36:41 > 0:36:44and cook off again for the remaining two places.
0:36:48 > 0:36:51The first person we would like to see cook again...
0:36:52 > 0:36:54..is Andrew.
0:36:56 > 0:36:58The second chef we'd like to see cook again...
0:36:59 > 0:37:01..is Zoe.
0:37:05 > 0:37:09The third chef we want to cook again...
0:37:12 > 0:37:14..is James.
0:37:16 > 0:37:20The fourth and final chef in our cook-off...
0:37:27 > 0:37:28..is Rosanna.
0:37:32 > 0:37:36To the eight chefs who are going straight through, congratulations.
0:37:36 > 0:37:38Off you go.
0:37:50 > 0:37:54Wow! Oh, my days! Well done, brother.
0:37:54 > 0:37:57I honestly thought I would have to cook again.
0:37:57 > 0:37:59To be down to the final ten now is incredible.
0:37:59 > 0:38:02I knew YOU were going through.
0:38:02 > 0:38:05'Gobsmacked, relieved,'
0:38:05 > 0:38:07knackered, need a pint.
0:38:08 > 0:38:13I am so happy I don't have to cook again today. So happy.
0:38:13 > 0:38:16That would have been the worst thing in the world.
0:38:19 > 0:38:22Now, you've got to put the last round behind you.
0:38:22 > 0:38:27We're going to ask you to invent another wonderful dish,
0:38:27 > 0:38:32using the ingredients still here from the last invention test.
0:38:32 > 0:38:35Only this time, you've got one hour.
0:38:37 > 0:38:39As we said at the start of the day,
0:38:39 > 0:38:42two of you will be leaving the competition.
0:38:44 > 0:38:46Let's see you do it. Come on.
0:38:56 > 0:38:59An hour's not a lot of time to put up a really nice dish,
0:38:59 > 0:39:02so I'm just going to have to try my best.
0:39:03 > 0:39:05I was probably a bit too cocky in the last round
0:39:05 > 0:39:07and it's bit me on the backside
0:39:07 > 0:39:08and I'm not going to let that happen again.
0:39:10 > 0:39:12Feeling a lot better than I did coming into the first test.
0:39:12 > 0:39:17Hopefully, I can get that across with what I produce.
0:39:18 > 0:39:21The last round wasn't great. There's no point dwelling on it.
0:39:21 > 0:39:23It happened. Been given a lifeline
0:39:23 > 0:39:26and I'm just going to try and take full advantage of it.
0:39:31 > 0:39:35It's got to be absolutely spot-on. There can be no more errors now.
0:39:35 > 0:39:37They've got to prove to us
0:39:37 > 0:39:40that they really deserve to be in the next round.
0:39:44 > 0:39:47Zoe, when we made the announcement, you looked so sad.
0:39:47 > 0:39:48Of course you're sad.
0:39:48 > 0:39:50You're standing in a room
0:39:50 > 0:39:54that you've put so much hard work and effort into getting into
0:39:54 > 0:39:57and then suddenly, you know, it's really close to the end
0:39:57 > 0:39:58and it's not a great feeling.
0:39:58 > 0:40:01- Is it close to the end? - I really hope not.
0:40:01 > 0:40:05Um, I haven't gone too wild. I'm trying to keep it simple,
0:40:05 > 0:40:09but I just want to execute everything right this time.
0:40:09 > 0:40:13- What are you going to make?- A katsu curry with char-grilled aubergines,
0:40:13 > 0:40:20a sweet potato puree, a coriander drizzle and some onion bhaji scraps.
0:40:20 > 0:40:22Fine, fine, why the curry?
0:40:22 > 0:40:26I love curry, I love Asian food and I love spice as well,
0:40:26 > 0:40:31so I hope that I can show that part because I don't think I've shown
0:40:31 > 0:40:33that side of me yet in the competition.
0:40:38 > 0:40:42Zoe has taken a huge veal chop and she's battered it out
0:40:42 > 0:40:47and turned it into a schnitzel. Wow, I wasn't expecting that!
0:40:49 > 0:40:52A breaded veal with a katsu sauce and onion bhaji.
0:40:52 > 0:40:55I really quite like the sound of this dish. I'm intrigued.
0:40:57 > 0:40:58It's got to be good.
0:40:58 > 0:41:02I'm just going to try and do all the elements really well. Um, yeah.
0:41:04 > 0:41:0720 minutes gone. 40 minutes left.
0:41:07 > 0:41:08Come on, guys.
0:41:14 > 0:41:16- Andrew, you picked yourself up? - I think so, yeah.
0:41:16 > 0:41:19I definitely played it too safe and that's not me,
0:41:19 > 0:41:21that's not what I do, so hopefully, in this round,
0:41:21 > 0:41:24- I can give you a good plate of food. - What have you decided to cook?
0:41:24 > 0:41:26Just a pan-fried piece of trout,
0:41:26 > 0:41:29then I'm going to confit down some of the rest of it
0:41:29 > 0:41:32and make that into like a warm terrine with yellow courgette,
0:41:32 > 0:41:34a green courgette and basil puree
0:41:34 > 0:41:37and I'm going to an asparagus and orange salad.
0:41:37 > 0:41:40Andrew, lots to do in one hour, brother.
0:41:40 > 0:41:42Definitely, but I've got a lot to prove.
0:41:44 > 0:41:47I love the fact that he's pushing himself and driving.
0:41:47 > 0:41:50There are lots of lovely flavours going on here.
0:41:50 > 0:41:53You've got the zest of the orange, you've got the trout,
0:41:53 > 0:41:55you've got the courgette on the griddle pan,
0:41:55 > 0:41:59so you get a lovely alternative flavour. This dish can work.
0:42:00 > 0:42:05There's a lot going on. I just hope it's going to be a harmonious dish.
0:42:07 > 0:42:10Obviously, there can't be any mistakes this time.
0:42:10 > 0:42:11You've got to put up a perfect dish.
0:42:18 > 0:42:22I've got one hour to do what is perfection,
0:42:22 > 0:42:24take on board everything's that's been said to me.
0:42:24 > 0:42:25Here's to the future.
0:42:25 > 0:42:28Hopefully, I'll still be here at the end of today.
0:42:31 > 0:42:34- There doesn't seem to be any meat or fish on your dish.- There's not.
0:42:34 > 0:42:36- What are you going to make? - I've got some heritage tomatoes
0:42:36 > 0:42:39that I'm doing different ways. I'm doing a pepper puree.
0:42:39 > 0:42:40I've got some aubergines roasting
0:42:40 > 0:42:43that I'm going to do like a baba ganoush sort of style.
0:42:43 > 0:42:45Some feta that I'm going to blowtorch.
0:42:45 > 0:42:47Crispy croutons to go with it as well.
0:42:47 > 0:42:49Hopefully, it's going to show to you guys
0:42:49 > 0:42:53all the flavours coming together, all those combinations working well.
0:42:53 > 0:42:57- Mate, that's a bold move, doing a dish of veg at this stage.- It is.
0:42:57 > 0:42:59Go home or go hard.
0:43:04 > 0:43:07The question is, can James take these ingredients
0:43:07 > 0:43:09to a level that's going to impress us
0:43:09 > 0:43:13way beyond a plate of tomato with feta cheese?
0:43:14 > 0:43:17Vegetarian option is tricky but it can be done.
0:43:17 > 0:43:21He's got to get every element on this dish spot-on.
0:43:23 > 0:43:26You've got 20 minutes left, please. 20 minutes.
0:43:31 > 0:43:35Rosanna, how do you feel being here, cooking off again?
0:43:35 > 0:43:39Um, I'm a little bit gutted but, hopefully, I can come back.
0:43:39 > 0:43:42What is it you've got to do, do you think? What have you got to show?
0:43:42 > 0:43:45I've just got to be a bit more confident in what I'm cooking.
0:43:45 > 0:43:49I think I'm probably a bit nervous and that's showing in my cooking.
0:43:49 > 0:43:52- What are you going to make for us? - So, I've made some pasta.
0:43:52 > 0:43:54I'm going to make an open ravioli.
0:43:54 > 0:43:56I've got tomato sauce going in there.
0:43:56 > 0:44:01Got loads of courgettes, got some crispy leeks for the top.
0:44:01 > 0:44:06- What else?- Um, I'm working that out as I go.- No meat, no fish?
0:44:06 > 0:44:09Yeah, I'm not doing mackerel. It's on my bench but I'm not using it.
0:44:13 > 0:44:15Great to see her making her own pasta.
0:44:15 > 0:44:18I want to see how great this tomato sauce is she's making,
0:44:18 > 0:44:21but I don't think Rosanna is completely sure
0:44:21 > 0:44:23where this dish is going.
0:44:24 > 0:44:25There is time left.
0:44:25 > 0:44:27She can go back to the table and choose some ingredients.
0:44:27 > 0:44:29She can put the mackerel back on the dish.
0:44:29 > 0:44:32I just hope that this dish can continue evolving.
0:44:32 > 0:44:33I don't think it's complete.
0:44:42 > 0:44:45- So, you're going to use the mackerel?- Yeah.- Great.
0:44:45 > 0:44:49- You're incredibly nervous, aren't you? Calm your nerves down.- Yeah.
0:44:49 > 0:44:52- Just give us a great plate of food, OK.- OK.- Yeah?- Yeah.- Come on.
0:44:59 > 0:45:02Six minutes. Six minutes.
0:45:09 > 0:45:12Everything's coming together, so I think I'll be ready in time, yeah.
0:45:15 > 0:45:19All good. Not getting it done on time is not an option today.
0:45:22 > 0:45:26Everything seems to have worked out as I thought, fingers crossed.
0:45:34 > 0:45:38That's it. Stop. Stop. Well done.
0:45:48 > 0:45:50Well done group hug. Ooh...
0:45:50 > 0:45:52That was hard.
0:45:54 > 0:45:56That was very hard.
0:45:59 > 0:46:03James has cooked heritage tomatoes three ways -
0:46:03 > 0:46:05confit,
0:46:05 > 0:46:07pickled
0:46:07 > 0:46:09and roasted -
0:46:09 > 0:46:12served with rosemary potatoes,
0:46:12 > 0:46:14charred feta,
0:46:14 > 0:46:16aubergine puree,
0:46:16 > 0:46:18charred asparagus,
0:46:18 > 0:46:21basil leaves and crouton.
0:46:32 > 0:46:34James, when I heard you were going to do
0:46:34 > 0:46:36a tomato dish with feta cheese,
0:46:36 > 0:46:39I was first of all surprised and a little bit scared.
0:46:42 > 0:46:45You've actually produced something better
0:46:45 > 0:46:47than what I was thinking of in my head.
0:46:47 > 0:46:49I think you've elevated the ingredients.
0:46:49 > 0:46:52I like the textures of tomato,
0:46:52 > 0:46:55the soft, subtle flavours coming through.
0:46:55 > 0:46:58The feta cheese is a delight cos it just breaks all that acid down.
0:46:59 > 0:47:03To create this dish with so much flavour and so much variety,
0:47:03 > 0:47:05I think it's an absolute delight.
0:47:06 > 0:47:10What I do like is the different flavours you have in the tomatoes.
0:47:10 > 0:47:12I was looking for something else, a bit more texture,
0:47:12 > 0:47:16- and I finally found it in the crouton.- Thank you.
0:47:16 > 0:47:18The eating quality of that plate, I think, is delicious.
0:47:18 > 0:47:21I think you cooked the veg really well.
0:47:21 > 0:47:24I really like your aubergine puree. It's peppery.
0:47:24 > 0:47:26It's fresh, it's juicy,
0:47:26 > 0:47:28it's colourful and I'm really enjoying it.
0:47:28 > 0:47:31Wow, thank you so much. Thank you.
0:47:35 > 0:47:39I can't believe it. I... Pff.
0:47:42 > 0:47:44I wasn't expecting that.
0:47:44 > 0:47:47'But you never know. There's still guys out there'
0:47:47 > 0:47:50that could do better than me. I don't know.
0:47:55 > 0:47:57Rosanna has served open ravioli,
0:47:57 > 0:48:00along with grilled mackerel,
0:48:00 > 0:48:02basil mayonnaise,
0:48:02 > 0:48:04a tomato fondue,
0:48:04 > 0:48:08courgettes and crispy leeks.
0:48:16 > 0:48:20The pasta's lovely and thin. You made that without a machine.
0:48:20 > 0:48:23I think that was a great thing to be able to do within the timeframe.
0:48:23 > 0:48:25The courgettes with the tomatoes and the basil,
0:48:25 > 0:48:29they work very well, and I think the whole thing has been seasoned well.
0:48:29 > 0:48:32I just find it's all gone very watery
0:48:32 > 0:48:34cos it's just seeping out from the tomatoes.
0:48:36 > 0:48:39I like the flavours of tomato and basil.
0:48:39 > 0:48:41It's the flavour of Italy.
0:48:43 > 0:48:45Mackerel, oily fish,
0:48:45 > 0:48:49on top of...pasta with tomato and basil
0:48:49 > 0:48:51leaves me a little confused.
0:48:53 > 0:48:56There's some really fresh, vibrant flavours going through this dish.
0:48:56 > 0:48:58The courgettes are cooked well,
0:48:58 > 0:49:00the tomatoes add a nice tang to the dish.
0:49:00 > 0:49:04I just don't think the dish has been very well executed
0:49:04 > 0:49:06in its presentation.
0:49:06 > 0:49:09I think if you'd have cemented an idea down right from the get-go,
0:49:09 > 0:49:11you'd have cooked a lot better than this.
0:49:14 > 0:49:17I feel like I've let myself down a bit.
0:49:17 > 0:49:20I wasn't really sure what I was going into
0:49:20 > 0:49:22and I don't think I showed my best there.
0:49:26 > 0:49:29Andrew's dish is pan-fried sea trout,
0:49:29 > 0:49:33confit trout, wrapped in charred yellow courgette,
0:49:33 > 0:49:36clams, asparagus,
0:49:36 > 0:49:38a courgette and basil puree
0:49:38 > 0:49:40and char-grilled orange,
0:49:40 > 0:49:43finished with an orange butter sauce.
0:50:01 > 0:50:03I like the way you've cooked the fish,
0:50:03 > 0:50:05love the saltiness of the clams.
0:50:05 > 0:50:08I'm really enjoying the fresh orange segments.
0:50:08 > 0:50:12That really gives it a nice, vibrant, zingy lift for me.
0:50:12 > 0:50:17I don't particularly enjoy the orange juice in the buttery sauce.
0:50:17 > 0:50:21The creaminess with the undertone of sweet orange
0:50:21 > 0:50:23I'm struggling with. I don't particularly like that.
0:50:25 > 0:50:28The confit trout, wrapped in the aubergine,
0:50:28 > 0:50:30I don't know why it's there and I don't think it's needed.
0:50:30 > 0:50:34The sauce is too intense in the orange,
0:50:34 > 0:50:37because it's raw orange juice in there, so it's very strong
0:50:37 > 0:50:41and very sweet and literally takes over everything that you're eating.
0:50:41 > 0:50:45It's not a well-balanced dish, I'm sorry to say, Andrew.
0:50:47 > 0:50:48Your asparagus is nicely cooked,
0:50:48 > 0:50:52your clams are beautifully cooked and presented in their shells,
0:50:52 > 0:50:54which is great. You've got a nice, crisp skin,
0:50:54 > 0:50:57but the fish has started to slightly curl.
0:50:57 > 0:51:00You've given the base of the fish just a little bit too much heat.
0:51:00 > 0:51:03You should have taken away some of the ingredients
0:51:03 > 0:51:06and focussed more on the main ingredients
0:51:06 > 0:51:08and you'd have a good dish.
0:51:08 > 0:51:10For me, there's just too much going on.
0:51:11 > 0:51:14Definitely say I put everything into it and really went for it
0:51:14 > 0:51:16but, like they said, maybe I tried to do too much.
0:51:16 > 0:51:19I'm not upset, I'm more wound up with myself for...
0:51:21 > 0:51:24..not producing what I know I can do.
0:51:28 > 0:51:31Finally, Zoe has cooked British rose veal schnitzel
0:51:31 > 0:51:33with onion bhajis,
0:51:33 > 0:51:36sweet potato puree,
0:51:36 > 0:51:38char-grilled aubergine,
0:51:38 > 0:51:40coriander drizzle
0:51:40 > 0:51:42and a Japanese katsu curry sauce.
0:51:56 > 0:51:59The flavour, I think, is exceptional.
0:52:00 > 0:52:05The sweet potato puree alongside that stunning sauce,
0:52:05 > 0:52:09veal breaded, crispy, beautiful and tender, aubergine...
0:52:09 > 0:52:14- I think that dish is absolutely delicious.- Thank you, Marcus.
0:52:16 > 0:52:18The flavours on the plate are delightful.
0:52:20 > 0:52:21You've got a smokiness
0:52:21 > 0:52:23and a little bit of harshness on your aubergine,
0:52:23 > 0:52:26you've got slight sweetness and a little bit of heat
0:52:26 > 0:52:29running through your katsu curry sauce.
0:52:29 > 0:52:31I'd like some more chilli.
0:52:31 > 0:52:33I think that burning heat on your tongue
0:52:33 > 0:52:35just highlights the sweetness.
0:52:35 > 0:52:39However, I think you've got a very pretty dish here
0:52:39 > 0:52:42- with lots of very good flavour. - Thank you.
0:52:44 > 0:52:46The sweet potato and the sweetness that brings through
0:52:46 > 0:52:51really goes so well with the curry here. This is a delight to eat.
0:52:51 > 0:52:56- For want of a better word, yummy! - Thank you very much.
0:52:59 > 0:53:02I feel a lot more confident after those comments
0:53:02 > 0:53:06but, ultimately, I really messed the last round up. I know that.
0:53:08 > 0:53:12You know...you never know what's going to happen in this competition.
0:53:15 > 0:53:19It takes a lot of courage to come in here, pick yourself up,
0:53:19 > 0:53:23come in, do it over again. Well done, all four of you.
0:53:23 > 0:53:26Please, off you go. Give us a chance to make a decision.
0:53:36 > 0:53:38I've got to hand it to them, especially these final four.
0:53:38 > 0:53:41- They're fighters, aren't they? - They did a great job.
0:53:41 > 0:53:43When we announced which four
0:53:43 > 0:53:47were going to have to come back and cook again, Zoe looked so upset.
0:53:47 > 0:53:50I wondered whether she'd actually be able to pick herself up again.
0:53:50 > 0:53:54However, what she produced was lovely!
0:53:54 > 0:53:57To produce a curry sauce like that with so much good flavour...
0:53:57 > 0:53:59What a fabulous plate of food.
0:53:59 > 0:54:01I'm so pleased that she really came back fighting.
0:54:03 > 0:54:06- GREGG:- Rosanna, I liked the flavours she presented.
0:54:06 > 0:54:09Tomato and basil is tried and tested.
0:54:09 > 0:54:11And I thought the pasta was wonderfully thin
0:54:11 > 0:54:16but she lost track of what that dish was going to be.
0:54:16 > 0:54:18It didn't quite come together as it should have.
0:54:18 > 0:54:21I don't think I've shown my best today
0:54:21 > 0:54:24and, unfortunately, I think it's going to cost me.
0:54:24 > 0:54:26James's risk of a vegetarian dish
0:54:26 > 0:54:30was probably one of the biggest risks he's taken in the competition.
0:54:30 > 0:54:32That could only go one of two ways.
0:54:32 > 0:54:34I felt the dish was an absolute triumph.
0:54:34 > 0:54:37I think, under that sort of pressure in here today,
0:54:37 > 0:54:39I think he did amazingly well.
0:54:40 > 0:54:43Let's hope this vegetarian dish has done me proud.
0:54:43 > 0:54:46- GREGG:- I really admire Andrew.
0:54:46 > 0:54:49The amount of effort that he put into that dish.
0:54:49 > 0:54:52- MONICA:- There was just so much on the plate
0:54:52 > 0:54:54and, for me, the sauce overpowered everything else.
0:54:54 > 0:54:56But I love the enthusiasm.
0:54:56 > 0:55:00Obviously, I'd absolutely love to still be here afterwards
0:55:00 > 0:55:02but it all comes down to how you perform on the day
0:55:02 > 0:55:04and, today, I don't think what I did was good enough.
0:55:09 > 0:55:13I think all three of us know who deserves to stay
0:55:13 > 0:55:16and I think they've proved a real point in this cook-off.
0:55:37 > 0:55:40Chefs, you showed fantastic courage today,
0:55:40 > 0:55:43to come back in here and have an amazing cook-off.
0:55:43 > 0:55:48You're a credit to the kitchen. All four of you, well done.
0:55:51 > 0:55:55Unfortunately, we can only take another two of you through.
0:55:57 > 0:56:02The first chef through to the next round is...
0:56:08 > 0:56:10..Zoe.
0:56:17 > 0:56:21The second chef through to the next round is...
0:56:27 > 0:56:29..James.
0:56:30 > 0:56:32Well done, well done.
0:56:40 > 0:56:44Rosanna, Andrew, absolute pleasure to have met the pair of you.
0:56:44 > 0:56:47- Thank you very much.- Thank you.
0:56:51 > 0:56:55I guess, obviously, rubbish to be going home. No-one wants to go home.
0:56:55 > 0:56:58But I never would have dreamt where I'd have got to,
0:56:58 > 0:57:01the final 12 in the whole competition,
0:57:01 > 0:57:03so it's been absolutely unbelievable.
0:57:03 > 0:57:07It's been really amazing. I've really, really enjoyed myself.
0:57:07 > 0:57:11I am 21, so I've got a future ahead of me.
0:57:11 > 0:57:13This is just the beginning of my career
0:57:13 > 0:57:16and, hopefully, yeah, I think I've done pretty well.
0:57:18 > 0:57:20Yes, come on!
0:57:22 > 0:57:25I am so, so relieved, so happy.
0:57:27 > 0:57:28Final ten.
0:57:31 > 0:57:33I'll have that.
0:57:35 > 0:57:38It feels absolutely astounding.
0:57:38 > 0:57:40I've got a thirst for this now
0:57:40 > 0:57:43and I want to get through to that final three.
0:57:43 > 0:57:46Bit emosh, bit emosh. Oh, God.
0:57:46 > 0:57:49- You've done it, mate, you've done it.- That's crazy.
0:57:54 > 0:57:58Tomorrow, knockout week continues
0:57:58 > 0:58:01and the contestants will be split into two teams.
0:58:03 > 0:58:05For the first time, they will have to work together
0:58:05 > 0:58:08to create a VIP dinner...
0:58:08 > 0:58:10- I'm going to plate it. - You're plating?
0:58:10 > 0:58:12I thought I had Arnaud plating.
0:58:12 > 0:58:16..and then cook a standout dish to stay in the competition.
0:58:16 > 0:58:19Wow, what a punch of flavour!