0:00:03 > 0:00:08The hunt for the next professional MasterChef champion is back on.
0:00:10 > 0:00:15And these six chefs all believe they have what it takes to win the title.
0:00:18 > 0:00:22Tonight, they face two challenges set by Gregg Wallace
0:00:22 > 0:00:25and two of Britain's top chefs -
0:00:25 > 0:00:29Monica Galetti, and Michelin-starred Marcus Wareing.
0:00:31 > 0:00:34I will fight, I will fight for my place.
0:00:34 > 0:00:38I'm very competitive. I want to be the best I can.
0:00:38 > 0:00:41This is a competition, we're all in it to win it.
0:00:41 > 0:00:43You know, let the fight start.
0:00:46 > 0:00:49The journey in front of our chefs is colossal.
0:00:51 > 0:00:55It takes a brave chef to enter this competition.
0:00:55 > 0:00:57Let's see if they have what it takes.
0:01:05 > 0:01:10Skills test time. Monica, what are you going to set for the chefs?
0:01:10 > 0:01:12I would like our chefs today to make a sauce carbonara
0:01:12 > 0:01:15and use it to dress their freshly-made tagliatelle.
0:01:15 > 0:01:19- Pasta's already made?- The dough has been made, they need to roll it out.
0:01:19 > 0:01:22- How long are you going to give them? - We're going to give them 15 minutes.
0:01:22 > 0:01:24Come on, let's do it. I fancy a bowl of pasta.
0:01:25 > 0:01:28I'm just cutting my pancetta into lardons.
0:01:28 > 0:01:31Always the lardons, it's quite important.
0:01:33 > 0:01:34They need to be cooked off,
0:01:34 > 0:01:36and you're releasing some of that beautiful fat.
0:01:40 > 0:01:42OK, so I've got my onions done as well.
0:01:42 > 0:01:45They're ready to go in when I need them.
0:01:49 > 0:01:51How many egg yolks would you expect to make one portion of sauce?
0:01:51 > 0:01:53No less than two yolks.
0:01:56 > 0:01:59I'm now going to roll out the pasta, getting it ready to cook.
0:02:02 > 0:02:05I think there's a lot of areas here for error.
0:02:05 > 0:02:07You would assume most chefs would use the fresh pasta machine.
0:02:07 > 0:02:09That's going to be tricky.
0:02:10 > 0:02:12The thickness that they roll that pasta to is vital.
0:02:13 > 0:02:16I think it's easy if you've done it many times.
0:02:16 > 0:02:18If you've never done it, it's daunting.
0:02:19 > 0:02:22So, my pasta has been rolled out.
0:02:22 > 0:02:24We're going to cook my lardons and the onions.
0:02:24 > 0:02:28Everything is about timing and the temperatures of this frying pan now.
0:02:29 > 0:02:31In go the onions.
0:02:36 > 0:02:37In goes the pasta.
0:02:37 > 0:02:42This'll only take half a minute to cook, it won't take long at all.
0:02:44 > 0:02:46Pull this off the heat, pull the bacon off the heat.
0:02:49 > 0:02:52Look at that. How quick was that?
0:02:52 > 0:02:55It's essential that this pan is not too hot
0:02:55 > 0:02:57when you add the pasta to it.
0:03:00 > 0:03:04I've got my egg yolks. So just whisk it up with a fork.
0:03:06 > 0:03:07If the pasta in the pan's too hot,
0:03:07 > 0:03:09when the egg goes in it's going to scramble straight away.
0:03:11 > 0:03:14And I also like to add just a touch of the cooking water.
0:03:14 > 0:03:16It helps to coat it and make more of a sauce.
0:03:16 > 0:03:19People tend to use cream and butter,
0:03:19 > 0:03:22but in Italy that's sort of frowned upon.
0:03:22 > 0:03:24I love the food of Italy.
0:03:24 > 0:03:27I don't want to see cream anywhere near that carbonara.
0:03:34 > 0:03:36I'm finishing it with a drizzle of olive oil.
0:03:39 > 0:03:41A bit more black pepper.
0:03:42 > 0:03:44Yeah!
0:03:45 > 0:03:47And there we have it, tagliatelle with carbonara.
0:03:47 > 0:03:52I love that. That is the simple beauty of the food of Italy.
0:03:52 > 0:03:56It's so tempting, though, to put more into this dish, isn't it?
0:03:56 > 0:03:59It's so easy to more cheese or some cream or butter or some parsley.
0:03:59 > 0:04:03That egg yolk gives it almost a creamy texture,
0:04:03 > 0:04:05but it shouldn't have cream in it.
0:04:05 > 0:04:07I hope they don't put cream in it.
0:04:07 > 0:04:09What makes this dish amazing is the simplicity of it.
0:04:09 > 0:04:11- Shall we get them in?- Yeah, I want to see what they can do.
0:04:13 > 0:04:17First in is 37-year-old Max.
0:04:22 > 0:04:24I'm head chef at a gastro-pub in the heart of the City.
0:04:26 > 0:04:27I've been here for about two years.
0:04:30 > 0:04:31I used to work in fine dining.
0:04:31 > 0:04:34But with a lifestyle change - getting married,
0:04:34 > 0:04:35and I've got a baby on the way,
0:04:35 > 0:04:38I decided to kind of step down
0:04:38 > 0:04:40and do some more sort of simple cooking.
0:04:43 > 0:04:46I don't do subtle, I only do really big, bold flavours.
0:04:47 > 0:04:51When you're cooking fine dining it needs to be mind-blowing.
0:04:51 > 0:04:52Service!
0:04:54 > 0:04:55If I went out in the first round
0:04:55 > 0:04:58I would get nailed by all my colleagues.
0:04:58 > 0:05:01I've been bigging myself up for a couple of months now,
0:05:01 > 0:05:02so we'll see how that one goes.
0:05:05 > 0:05:07- Hello.- Max, I would like you
0:05:07 > 0:05:10to make for us carbonara with fresh tagliatelle. OK?
0:05:11 > 0:05:14- How does that sound?- Yeah, absolutely fine with that.
0:05:14 > 0:05:17You have 15 minutes. Carbonara, when you're ready.
0:05:35 > 0:05:37Have you made a fair bit of pasta in your time, Max?
0:05:37 > 0:05:38Yeah, I love making pasta.
0:05:38 > 0:05:41I've done tagliatelle on my menu recently, actually.
0:05:54 > 0:05:57- Pasta done?- Pasta's done.
0:06:06 > 0:06:08What training did you have?
0:06:08 > 0:06:11Pretty much self-taught. I've only been, essentially,
0:06:11 > 0:06:14a professional chef, for about seven years.
0:06:14 > 0:06:15Before that I was actually a general manager.
0:06:15 > 0:06:19You've got three minutes left.
0:06:58 > 0:06:59Come on, come on.
0:06:59 > 0:07:01Two seconds, put that on a plate, please.
0:07:07 > 0:07:08- All done?- Yep.
0:07:14 > 0:07:16You've given us a great pasta dish.
0:07:16 > 0:07:18Clearly, you're competent in working with pasta.
0:07:18 > 0:07:20I think you've done a great job. Well done.
0:07:29 > 0:07:33Max, the pasta is wonderful and thin. It's perfectly cooked through.
0:07:33 > 0:07:35The lardons have got a nice crispiness to it.
0:07:35 > 0:07:37I think it's a great dish.
0:07:38 > 0:07:40You ought to go away keeping your head up from here
0:07:40 > 0:07:42and take that confidence into the next round.
0:07:42 > 0:07:43Thank you.
0:07:44 > 0:07:47Your pasta is perfect. There's enough seasoning in there as well.
0:07:47 > 0:07:49Those eggs are absolutely bang on.
0:07:49 > 0:07:52They are coating everything in a really nice, sticky yolk.
0:07:52 > 0:07:54It's great!
0:07:55 > 0:07:58Great working techniques. You took on board everything
0:07:58 > 0:08:01that was around you, you did the dish in the right order.
0:08:01 > 0:08:04You've made a great-looking plate of food. Good start. Well done.
0:08:04 > 0:08:05Thank you, Chef.
0:08:05 > 0:08:06Thank you very much, off you go.
0:08:15 > 0:08:18Oh, it's so nice to get something you can actually enjoy eating.
0:08:21 > 0:08:23I was really happy with that.
0:08:24 > 0:08:26It was something I know how to do, so, it could have been something
0:08:26 > 0:08:28completely random and I'd be sat here
0:08:28 > 0:08:30depressed at the moment. No, it was good.
0:08:30 > 0:08:33That was a great start. Let's hope the next two are like this.
0:08:34 > 0:08:38Next up is 24-year-old Adam.
0:08:42 > 0:08:44I am a sous-chef in a three-rosette restaurant
0:08:44 > 0:08:46on the border of Herefordshire.
0:08:48 > 0:08:51There was a massive buzz when we got the third rosette.
0:08:51 > 0:08:52When I joined it was only two.
0:08:55 > 0:08:59I'm not classically trained. What we're doing is very modern.
0:09:00 > 0:09:03I've got a fire in my belly to do well.
0:09:04 > 0:09:07I don't want to be just going stale, going in the same kitchen and
0:09:07 > 0:09:10doing the same stuff, day in, day out. That's not what I want to do.
0:09:13 > 0:09:17Adam, I would like you to make us a carbonara and fresh tagliatelle.
0:09:17 > 0:09:20- OK.- 15 minutes. Off you go.
0:09:31 > 0:09:33OK.
0:09:35 > 0:09:37- How old are you, Adam?- 24.
0:09:37 > 0:09:39And how long have you been cooking for?
0:09:39 > 0:09:40I've been cooking for about four years.
0:09:40 > 0:09:45What happened to you at 20-years-old to get you to start cooking?
0:09:45 > 0:09:47An accident, really. I was working front of house.
0:09:47 > 0:09:50They were short over one Christmas, so I decided to
0:09:50 > 0:09:53go in the kitchen and help them out, and I've never left.
0:10:06 > 0:10:08- You've had five minutes, Adam. - Thank you.
0:10:12 > 0:10:14- Do you make pasta, Adam? - Not normally, no.
0:11:00 > 0:11:02You've got two minutes, Chef.
0:11:17 > 0:11:18- All done?- Yes, thank you.
0:11:24 > 0:11:28Adam, a carbonara, classically, you don't need to use
0:11:28 > 0:11:30any cream or butter to make that sauce.
0:11:30 > 0:11:32You normally rely on the egg yolk to coat it. OK?
0:11:32 > 0:11:35But it was boiling for such a long period on the stove,
0:11:35 > 0:11:38it's actually scrambled that egg on there as well.
0:11:46 > 0:11:49The pasta is tough, it's chewy, it's not right.
0:11:50 > 0:11:52And the fact that you just boiled the lardons
0:11:52 > 0:11:54in that cream sauce for so long,
0:11:54 > 0:11:56it's actually made them tough as well.
0:11:57 > 0:11:59There's no way I'd finish that.
0:11:59 > 0:12:03It's far too rich. You've got butter, cream in there
0:12:03 > 0:12:07and cheese, and your pasta's too thick.
0:12:07 > 0:12:08And it's not cooked enough.
0:12:10 > 0:12:11It's a bowl of stodge, Adam.
0:12:11 > 0:12:14And it's not a very pleasant bowl, either.
0:12:14 > 0:12:17I did like one thing, though, and it was the way you stood there
0:12:17 > 0:12:20for a minute just to observe your new surroundings.
0:12:20 > 0:12:23That's a very good thing. I've not seen that yet from a chef.
0:12:23 > 0:12:25Normally, they go running in at 1,000 mph.
0:12:25 > 0:12:27Thank you.
0:12:27 > 0:12:30- Adam, thank you. We'll see you again. Off you go, Chef.- Thank you.
0:12:36 > 0:12:39What's really interesting about this test is it's actually
0:12:39 > 0:12:40incredibly simple when you know how,
0:12:40 > 0:12:42but it's very difficult when you're not sure.
0:12:47 > 0:12:51I'm gutted. I'm gutted. I'm disappointed with myself for...
0:12:51 > 0:12:53not thinking it through properly.
0:12:56 > 0:12:58But...there's no way back from that now.
0:13:02 > 0:13:04The final chef to face Monica's test
0:13:04 > 0:13:07is 28-year-old Glaswegian Ruaraidh.
0:13:11 > 0:13:16So I'm a junior sous-chef at a large hotel within Glasgow city centre.
0:13:18 > 0:13:20I've been here nine years.
0:13:20 > 0:13:22It's a very busy hotel.
0:13:22 > 0:13:24It keeps us on the go all the time.
0:13:25 > 0:13:29Our style of food here is very simple, contemporary Scottish food.
0:13:33 > 0:13:37My parents have always really encouraged me to chase my dreams.
0:13:38 > 0:13:40If I was able to go all the way
0:13:40 > 0:13:41it would be like winning
0:13:41 > 0:13:43the Champions League if I was a football player.
0:13:45 > 0:13:48It's a wild, wild dream.
0:13:52 > 0:13:54You have 15 minutes. Off you go.
0:14:02 > 0:14:06- Ruaraidh, you made a carbonara before?- Yeah, I have.
0:14:06 > 0:14:08- And how are you with pasta? - Not too bad.
0:14:56 > 0:14:58You're halfway, Ruaraidh.
0:15:20 > 0:15:22Keep it together, Ruaraidh.
0:15:23 > 0:15:26All right, Chef, you've got five minutes to go.
0:16:12 > 0:16:13- All done?- Yep.
0:16:19 > 0:16:23Ruaraidh, I wanted you to make us a basic carbonara.
0:16:23 > 0:16:28What you have done is burnt some bacon, threw in some red onion,
0:16:29 > 0:16:31a bit of cream,
0:16:31 > 0:16:32boiled it.
0:16:32 > 0:16:35Pasta skills are not there.
0:16:45 > 0:16:48The pasta is not great, and it's not a great sauce.
0:16:48 > 0:16:50I hope we're going to see better from you in the next round.
0:16:52 > 0:16:55It's too thick and rich, because a carbonara doesn't have cream in it.
0:16:55 > 0:16:59Your pasta is cooked in some bits, it's thicker in others.
0:16:59 > 0:17:02That's cos it's different shapes and sizes that went into that pan.
0:17:03 > 0:17:05Come back with a fresh approach, a new approach,
0:17:05 > 0:17:07and just maybe try and forget that this ever happened.
0:17:07 > 0:17:09- Cool.- I think that's what you need to do.
0:17:09 > 0:17:11Cheers.
0:17:24 > 0:17:27It was tough having two very highly skilled chefs and Gregg
0:17:27 > 0:17:31breathing down my neck, you know.
0:17:31 > 0:17:34I think, today, the pressure just really did get to me
0:17:34 > 0:17:36and it's going to bug me.
0:17:42 > 0:17:44What is your skills test, Marcus?
0:17:44 > 0:17:46So, I want our chefs to make us
0:17:46 > 0:17:49a taramasalata and serve it with crab, scallop and croutons.
0:17:49 > 0:17:54Taramasalata is sort of like making a mayonnaise with smoked cod's roe.
0:17:54 > 0:17:57- How long are you going to give them to achieve this?- 20 minutes.
0:17:58 > 0:18:01So the first thing is to get the taramasalata underway.
0:18:01 > 0:18:03What we've got here is a smoked cod's roe.
0:18:03 > 0:18:05What we need to do is, you need to scoop this out.
0:18:06 > 0:18:09Don't put the skin in there, because it is just going to be bitty,
0:18:09 > 0:18:11you want this to be nice and smooth.
0:18:11 > 0:18:16I love taramasalata and I've never once considered how you make it.
0:18:16 > 0:18:18So, crush garlic.
0:18:19 > 0:18:20A squeeze of lemon.
0:18:20 > 0:18:21Just a pinch of salt.
0:18:26 > 0:18:28It's a wonderful aroma.
0:18:28 > 0:18:30It does actually remind me of being by the sea.
0:18:30 > 0:18:34Now we'll start adding vegetable oil and water.
0:18:34 > 0:18:36You want to sort of add them at the same time.
0:18:37 > 0:18:39It's sort of like making a mayonnaise.
0:18:39 > 0:18:42The addition of the liquid is where they need to be careful.
0:18:43 > 0:18:46If that's added too fast, you know, it can split.
0:18:49 > 0:18:51You can see it's starting to come together
0:18:51 > 0:18:52and almost look like mayonnaise.
0:18:56 > 0:18:59The taramasalata's done. We need to prepare our scallop.
0:18:59 > 0:19:03I take a knife and I gently sort of just edge my knife in there.
0:19:04 > 0:19:06And just run my knife through.
0:19:07 > 0:19:10This opens the scallop. I'm going to remove the muscles,
0:19:10 > 0:19:11the skirt and the roe.
0:19:12 > 0:19:13You just don't need to tear anything,
0:19:13 > 0:19:14you just need to pull it away.
0:19:14 > 0:19:18If they butcher that scallop, that's sinful.
0:19:19 > 0:19:21So now we're going to go to the crab claw, which has been blanched.
0:19:21 > 0:19:24Just want to crack it, I don't want to smash it to pieces.
0:19:24 > 0:19:26And what we're looking for is
0:19:26 > 0:19:28to see if the chef knows their way around shellfish.
0:19:29 > 0:19:31Prepping a crab, prepping a scallop,
0:19:31 > 0:19:33making taramasalata - there's a lot going on here.
0:19:34 > 0:19:37So, there we go. That's our crab claw.
0:19:37 > 0:19:40Now I'm going to cook the scallop, in a nice hot pan. Olive oil.
0:19:48 > 0:19:49Turn the scallops over.
0:19:51 > 0:19:53Yummy! Yum, yum, yum, yum, yum.
0:19:53 > 0:19:54Scallops out.
0:19:57 > 0:19:59Now we're ready to dress the plate.
0:19:59 > 0:20:01Really looking forward to this.
0:20:12 > 0:20:13Crab's just going on.
0:20:15 > 0:20:16Finish with olive oil.
0:20:22 > 0:20:26There we have it - taramasalata with scallops, crab and croutons.
0:20:26 > 0:20:28Immense, that is.
0:20:28 > 0:20:29Can I tell you right now?
0:20:29 > 0:20:31I don't think any of them are going to know how to do it.
0:20:31 > 0:20:33It's a tough one to get right, this one.
0:20:33 > 0:20:35I think it's got all the makings of a taramas-disaster.
0:20:35 > 0:20:36Let's get them in.
0:20:38 > 0:20:42First in is 36-year-old South African-born Nina.
0:20:50 > 0:20:53I'm a head chef, I work in a prestigious law firm in London
0:20:53 > 0:20:56and part of a contract catering company.
0:20:57 > 0:20:59I enjoy cooking modern British food
0:20:59 > 0:21:01because I enjoy cooking for the British.
0:21:01 > 0:21:02I love the British culture...
0:21:02 > 0:21:04Service, please!
0:21:04 > 0:21:06..but I love to put my twist on things
0:21:06 > 0:21:08with my international experience.
0:21:09 > 0:21:13I'm very competitive. I hate coming second.
0:21:13 > 0:21:15I'm very inquisitive and I love to win.
0:21:20 > 0:21:22Nina, welcome to MasterChef.
0:21:22 > 0:21:25This skills test was set by Marcus.
0:21:26 > 0:21:29I'd like you to make for us taramasalata
0:21:29 > 0:21:32with sauteed scallops cooked crab and some croutons.
0:21:32 > 0:21:33Excellent.
0:21:33 > 0:21:37- Have you made a taramasalata before? - Yes, I have.- Yes. Good.
0:21:37 > 0:21:40- You've got 20 minutes. - Excellent.- Off you go.
0:21:51 > 0:21:53Just mind your fingers, OK? Just be careful.
0:21:53 > 0:21:54There's a blunt knife, there, as well.
0:22:03 > 0:22:05Do you work with shellfish a lot?
0:22:05 > 0:22:08Not as much as what I used to, or what I would like to.
0:22:10 > 0:22:12So, how are you going to make your taramasalata?
0:22:12 > 0:22:15Take the scallop roe, maybe I'll start with that first.
0:22:15 > 0:22:18- With the scallop roe? - Yeah, that's correct.
0:22:18 > 0:22:20Do you recognise that other ingredient on your table?
0:22:20 > 0:22:22Um...
0:22:22 > 0:22:24I'm embarrassed to say, no, I don't.
0:22:24 > 0:22:25OK.
0:22:28 > 0:22:30This is fish roe, really?
0:22:30 > 0:22:31Yep.
0:22:31 > 0:22:32Oh, for goodness' sake.
0:22:51 > 0:22:54- Just five minutes left, please. - Excellent, thank you.
0:23:17 > 0:23:18You've got two minutes, Nina.
0:23:33 > 0:23:35That's it, your time's up.
0:23:41 > 0:23:43Nina, I've got to be really honest with you -
0:23:43 > 0:23:45there's errors in your work all over the place today.
0:23:45 > 0:23:48The opening of the scallop was actually quite scary to watch.
0:23:48 > 0:23:50You need to go from the hinge side.
0:23:50 > 0:23:52The taramasalata, I was a little bit surprised
0:23:52 > 0:23:54that you were going to make it with the scallop roe,
0:23:54 > 0:23:56and watching you cook a scallop...
0:23:56 > 0:23:58Phew. Wow.
0:23:58 > 0:24:00It's been a long time. And that showed.
0:24:06 > 0:24:07Whoa...
0:24:09 > 0:24:11The scallops are completely torn
0:24:11 > 0:24:13and cooking - what was the idea that of frying the crab?
0:24:13 > 0:24:16- I've got no idea why.- No, I know.
0:24:16 > 0:24:18The fish has been cooked in loads of lemon juice.
0:24:18 > 0:24:22Cooked lemon juice goes really bitter. It's not great.
0:24:22 > 0:24:25- But you kind of know that, right? - I... I know that.
0:24:25 > 0:24:27The crab you've cooked with the scallop -
0:24:27 > 0:24:30lots of lemon juice going in there, as well.
0:24:30 > 0:24:33The taramasalata, which you're meant to really whip up -
0:24:33 > 0:24:35like making a mayonnaise, in fact -
0:24:35 > 0:24:38literally was only on for about a minute.
0:24:39 > 0:24:41I wouldn't eat that if that was served to me.
0:24:41 > 0:24:43I'd be very, very disappointed.
0:24:43 > 0:24:45Too much garlic, too much lemon.
0:24:45 > 0:24:50There isn't really any good points I can find with this dish at all.
0:24:52 > 0:24:56- Nina, you look angry with yourself. - Yeah, I am. I know what I can do.
0:24:56 > 0:25:00- I will prove it to you guys later. - I'm really pleased to hear it.
0:25:00 > 0:25:01Nina, we'll see you in the next round.
0:25:01 > 0:25:03- Thank you very much.- Thank you.
0:25:14 > 0:25:15SHE SIGHS
0:25:15 > 0:25:18Oh, I'm so angry with myself, I could kick myself.
0:25:18 > 0:25:20I'm like... Ugh!
0:25:20 > 0:25:21Anyway.
0:25:23 > 0:25:26Next is 29-year-old Matt...
0:25:28 > 0:25:30..originally from Mersea Island in Essex.
0:25:33 > 0:25:35I work in a four-star hotel in Jersey.
0:25:37 > 0:25:40I work as a senior chef de partie,
0:25:40 > 0:25:42and I work on the pastry section, as well.
0:25:44 > 0:25:47I was born and raised on Mersea Island.
0:25:47 > 0:25:51Most of my professional career has also been on islands.
0:25:53 > 0:25:56I'm very stuck to the kind of food that we eat there.
0:25:57 > 0:25:58Seafood all the way.
0:26:00 > 0:26:04I applied for MasterChef to, one, represent, you know, where I'm from.
0:26:04 > 0:26:07I'm also quite competitive. That's why I'm here.
0:26:10 > 0:26:14Right, Matt, I would like you to make us a taramasalata,
0:26:14 > 0:26:17serve it with some cooked scallops and crab.
0:26:17 > 0:26:20- Have you made a taramasalata before? - No.
0:26:20 > 0:26:22- Do you know what it is?- No, I don't.
0:26:22 > 0:26:23No idea what it's made from?
0:26:23 > 0:26:28Um, I'm guessing that it's made from the avocado and the lemon.
0:26:28 > 0:26:31- No, you're thinking of something else.- OK. This, then.
0:26:31 > 0:26:33- That is correct. What is it?- Foie gras?
0:26:33 > 0:26:34Foie gras? No.
0:26:38 > 0:26:39- Kidney?- No.- No?
0:26:41 > 0:26:43Taramasalata is made from cod's roe.
0:26:43 > 0:26:45- Make it as if it's a mayonnaise.- OK.
0:26:45 > 0:26:48- Right, are you with me? - I'm with you.- Good man.
0:26:48 > 0:26:50- 20 minutes, off you go.- All right.
0:27:02 > 0:27:03Was this your fear,
0:27:03 > 0:27:06being asked to do something you didn't know how to do?
0:27:06 > 0:27:08Yes, I was kind of hoping it was going to be pastry!
0:27:20 > 0:27:22- Never opened a scallop before? - No, no.
0:27:22 > 0:27:23- Never?- No, no.
0:27:23 > 0:27:24They come in prepared.
0:27:27 > 0:27:29You've had seven minutes.
0:27:46 > 0:27:48You've got just seven minutes left.
0:27:52 > 0:27:54Come on, then. Let's get this, mate.
0:28:14 > 0:28:17- Mate, you have got to move it.- Yep.
0:28:26 > 0:28:28You've got just a few minutes left. Cook something.
0:28:28 > 0:28:29Go on, I dare you.
0:28:38 > 0:28:40Right, you've got 30 seconds.
0:28:40 > 0:28:42We need something on a plate, please.
0:28:42 > 0:28:44- Yeah, no problem.- Really?!
0:28:53 > 0:28:55Good start(!) Good start. Come on, chef!
0:28:55 > 0:28:56Come on!
0:29:02 > 0:29:04Time's up, so put the scallop on a plate.
0:29:06 > 0:29:08OK, shall we call it a day?
0:29:08 > 0:29:09- Can I just cut a few of the herbs? - No.
0:29:09 > 0:29:12- OK.- No.- Just...- No, no.
0:29:12 > 0:29:13No, you're done.
0:29:13 > 0:29:14- Thank you, Matthew.- Thank you.
0:29:21 > 0:29:22I suppose, at the end of the day,
0:29:22 > 0:29:24there are three elements on the plate.
0:29:24 > 0:29:27You have some cod roe, you have some crab meat, and we have a scallop.
0:29:27 > 0:29:29So, by the theory of the challenge,
0:29:29 > 0:29:32- we've actually got three out of four of the things.- Yeah.
0:29:32 > 0:29:34How you did that, I've no idea!
0:29:34 > 0:29:35Thank you.
0:29:43 > 0:29:46You didn't know how to do it. That's abundantly clear.
0:29:46 > 0:29:48However, for someone that didn't know how to do it,
0:29:48 > 0:29:49it's not a bad attempt!
0:29:51 > 0:29:53You've never opened a scallop,
0:29:53 > 0:29:55so, it was always going to be a challenge for you,
0:29:55 > 0:29:59and I hope in the next round you can prove that you're better than this.
0:30:00 > 0:30:02Matthew...
0:30:02 > 0:30:03- Off you go.- Thank you.
0:30:10 > 0:30:11Taramas-disaster.
0:30:11 > 0:30:12Yeah.
0:30:17 > 0:30:19That was horrible, yeah.
0:30:19 > 0:30:21I came up with something...
0:30:21 > 0:30:23Something is better than nothing, I guess.
0:30:25 > 0:30:28The final chef to take on the Marcus' test
0:30:28 > 0:30:31is 40-year-old Simon from Nottingham.
0:30:35 > 0:30:39I'm a lead chef and development chef for a leading events company.
0:30:39 > 0:30:41The food we do is high-end modern British.
0:30:43 > 0:30:46Life as an event chef, it's either all or nothing.
0:30:46 > 0:30:47So, I'm used to the high pressure,
0:30:47 > 0:30:50catering for large sporting events around the world.
0:30:54 > 0:30:59I've always wanted to be a chef, and I'll be a chef until retirement.
0:30:59 > 0:31:01I've been cooking for 24 years,
0:31:01 > 0:31:03so I think I've got the tools to do the job.
0:31:07 > 0:31:09Simon, we're looking for taramasalata,
0:31:09 > 0:31:11cooked scallop, crab meat and croutons.
0:31:11 > 0:31:13I'm going to give you 20 minutes. Off you go.
0:31:44 > 0:31:45- You all right, Simon?- Yeah.
0:31:45 > 0:31:47- Going well?- I think so.
0:31:47 > 0:31:48You've had five minutes.
0:32:12 > 0:32:14Got just seven minutes left.
0:32:42 > 0:32:43- You done?- Yeah, done.
0:32:49 > 0:32:50Simon, not a bad attempt.
0:32:50 > 0:32:54I would have liked to have seen some garlic go into the taramasalata,
0:32:54 > 0:32:56- and some water to lighten it up. - Yeah, yeah.
0:32:56 > 0:32:57It's not as refined as could be.
0:32:57 > 0:32:59The scallop, as well, as you can see,
0:32:59 > 0:33:02you've still got quite a bit of dirt left all over there.
0:33:02 > 0:33:04- Yeah.- You need to really polish up the act.
0:33:10 > 0:33:12Simon, the eating of it's not great.
0:33:12 > 0:33:14Cod's roe, it's like a pate.
0:33:14 > 0:33:17Bunging in a bit of avocado into some crab, that's easy enough to do.
0:33:19 > 0:33:22Marcus set the skills test, he has very high standards.
0:33:22 > 0:33:25Me, I don't mind your taramasalata.
0:33:25 > 0:33:30Watching you, and watching how you went about the test, not bad at all.
0:33:31 > 0:33:34Taramasalata, good to see that you know the basics of it.
0:33:34 > 0:33:36It's the first test.
0:33:36 > 0:33:38Can't wait to see what the next round is going to bring.
0:33:40 > 0:33:42- Off you go, see you soon.- Thank you.
0:33:50 > 0:33:52I think he did really well.
0:33:52 > 0:33:54In comparison to the other two.
0:33:54 > 0:33:57I think it's been a pretty average day.
0:34:00 > 0:34:02I think it went OK, but I know I could do better.
0:34:04 > 0:34:07It was very nerve-racking,
0:34:07 > 0:34:09and I don't like being watched.
0:34:16 > 0:34:21The first in and the last in, I think, were very good.
0:34:21 > 0:34:23Simon...
0:34:23 > 0:34:24and Max.
0:34:24 > 0:34:26The rest of them, I tell you what,
0:34:26 > 0:34:29there are holes in their knowledge and experience.
0:34:29 > 0:34:33Some of these chefs have got a point to prove in the next round.
0:34:33 > 0:34:34Can they bounce back?
0:34:34 > 0:34:35Yet to see.
0:34:55 > 0:35:01This is a wonderful opportunity for you to showcase your talents.
0:35:01 > 0:35:03This is your food,
0:35:03 > 0:35:08and there is no reason why this shouldn't be absolutely superb.
0:35:09 > 0:35:13You need to redeem any problems that you had in the skills test.
0:35:14 > 0:35:18You have got to cook to your best today,
0:35:18 > 0:35:21cos at the end of this round, three of you will be leaving us.
0:35:23 > 0:35:27You've got 90 minutes to really make a point, to really make a statement.
0:35:27 > 0:35:29Off you go.
0:35:41 > 0:35:43After the criticism from the judges,
0:35:43 > 0:35:47I need to come out now and give it all guns blazing
0:35:47 > 0:35:49and show them what they really can do.
0:35:50 > 0:35:55The pressure's massive to get this plate of food absolutely spot-on.
0:35:55 > 0:35:58This is about the future of me being in this competition...
0:35:59 > 0:36:01..and I'm not ready to go home yet.
0:36:04 > 0:36:06So, I've got a pan-fried hake
0:36:06 > 0:36:09with a with a scallop and hake cannelloni.
0:36:09 > 0:36:12Textures of cauliflower and a vermouth and parsley sauce.
0:36:12 > 0:36:14- Sorry, did you just say you're making pasta?- Yes.
0:36:14 > 0:36:16What went wrong in your skills test, then?
0:36:16 > 0:36:18- I think this morning it was just nerves.- Was it?
0:36:18 > 0:36:21- Got the better of me.- Have you done the dish before, Ruaraidh?
0:36:21 > 0:36:22Yeah, I've had a few practices at it.
0:36:22 > 0:36:24- It's been on your menu?- No.
0:36:24 > 0:36:26- No?- No.- Good luck, son.- Thank you.
0:36:29 > 0:36:32Hake is a wonderful fish to use, yet the more that you cook,
0:36:32 > 0:36:34the more it's going to flake and fall apart.
0:36:35 > 0:36:39So, this is something that Ruaraidh needs to get right.
0:36:39 > 0:36:41Cannelloni is not easy.
0:36:41 > 0:36:44You've got to get the pasta beautifully made.
0:36:44 > 0:36:48Then he starts to make his cannelloni with his scallop mousse.
0:36:50 > 0:36:52Quite a skilful thing to do.
0:36:58 > 0:37:01I'm going to completely forget about taramasalata.
0:37:03 > 0:37:06I'm going to imagine that scallops doesn't exist...
0:37:06 > 0:37:10and I'm going to blow Monica and Marcus away with my salmon dish.
0:37:12 > 0:37:14- What is your dish, what are you cooking?- Pan-fried salmon.
0:37:14 > 0:37:17I'm going to do that with a strawberry and basil risotto,
0:37:17 > 0:37:18asparagus spears.
0:37:18 > 0:37:21I'm going to finish it off with a green peppercorn sauce
0:37:21 > 0:37:22and a balsamic glaze.
0:37:22 > 0:37:25- Did you just say strawberry risotto? - I did, Chef, I did. I did.
0:37:25 > 0:37:27It's a fine balance.
0:37:27 > 0:37:29Why strawberries in a risotto? Why strawberries with fish?
0:37:29 > 0:37:31It reminds me a little bit of South Africa,
0:37:31 > 0:37:35and it brings together the asparagus and the strawberries from England.
0:37:35 > 0:37:38There's a lot of fruit served in our dishes in South Africa.
0:37:38 > 0:37:39Strawberries, pineapple...
0:37:39 > 0:37:42But you know that strawberries don't go with risotto?
0:37:42 > 0:37:44- It will, with this. - But you know it doesn't?
0:37:44 > 0:37:48Not usually. But it will work. The flavours will work.
0:37:48 > 0:37:50It's very different, it's very daring.
0:37:50 > 0:37:52- I wish you the best of luck, Nina. - Yeah.- Thank you.
0:37:56 > 0:37:58Nina is creating a combination of ingredients
0:37:58 > 0:38:01that I've not seen put together before.
0:38:01 > 0:38:04Peppercorn sauce we know goes with steak.
0:38:05 > 0:38:07Strawberries go with desserts.
0:38:07 > 0:38:11It's really hard to know whether or not this dish will work.
0:38:12 > 0:38:15Nina's confidence in her cooking and in the flavours
0:38:15 > 0:38:18and in the balance of this dish has got me curious.
0:38:19 > 0:38:21I can't wait to try, to see if it works.
0:38:23 > 0:38:25You've had 20 minutes, guys.
0:38:29 > 0:38:31Taking it easy is not an option.
0:38:32 > 0:38:36This dish could be amazing, if I get it right, and how I want it to be.
0:38:37 > 0:38:39Simon, what is your signature dish?
0:38:39 > 0:38:41I'm doing, like, a take on surf and turf.
0:38:41 > 0:38:46I'm going to be using pork, Iberico pork presa, with baby squid,
0:38:46 > 0:38:49cauliflower textures, and black pudding, boudin noir,
0:38:49 > 0:38:50with a red wine sauce.
0:38:50 > 0:38:53- Why this dish?- Things I love to eat.
0:38:53 > 0:38:56I love pork and I love black pudding and I love squid, fish, seafood.
0:38:56 > 0:38:58I like to travel round the world,
0:38:58 > 0:39:01- so, things I picked up along the way.- It's unusual.
0:39:01 > 0:39:02Yeah - it works. I think it works.
0:39:02 > 0:39:04Why would you push yourself like this?
0:39:04 > 0:39:05I want to do well in the competition,
0:39:05 > 0:39:08and being safe doesn't get you anywhere.
0:39:08 > 0:39:12- Faint heart never won MasterChef Trophy.- No.
0:39:17 > 0:39:20The red wine sauce that Simon is putting with his dish
0:39:20 > 0:39:23has got to complement and not overpower everything.
0:39:23 > 0:39:25If it's too reduced, too intense,
0:39:25 > 0:39:28you will lose the cauliflower in there, as well.
0:39:29 > 0:39:33- MARCUS:- I suppose the question is, does this pork dish need the squid?
0:39:36 > 0:39:38I'm not so sure. I don't think so.
0:39:38 > 0:39:40I hope Simon can prove me wrong.
0:39:43 > 0:39:46After experiencing what just happened,
0:39:46 > 0:39:47yeah, I'm a little bit shaken.
0:39:49 > 0:39:52I'm taking quite a lot of risks on this dish,
0:39:52 > 0:39:55just simply because I'm not confident.
0:39:55 > 0:39:57Hopefully it comes out all right!
0:39:59 > 0:40:01Tell me about your dishes for today.
0:40:01 > 0:40:04I'm doing pork fillet with gigas rock oysters,
0:40:04 > 0:40:07served with wilted cos, morels, chestnut mushroom puree,
0:40:07 > 0:40:10Parmesan crisps and a marsala sauce.
0:40:10 > 0:40:11This is a dish I've had in France.
0:40:11 > 0:40:14- I'm hoping it's going to come out well.- How much travelling and
0:40:14 > 0:40:16- eating do you do?- A lot.
0:40:16 > 0:40:18I travel to France every month,
0:40:18 > 0:40:20try the regional wines and food and...
0:40:20 > 0:40:22How much do you need this to work?
0:40:22 > 0:40:25I've practised it too much for it not to work.
0:40:25 > 0:40:27So I'm hoping that I'm going to nail it.
0:40:27 > 0:40:28Let's hope so.
0:40:32 > 0:40:35Pork with mushrooms and beautiful fresh oysters.
0:40:35 > 0:40:37It's a combination that works.
0:40:39 > 0:40:44I want this chef to deliver it in a perfect execution today.
0:40:44 > 0:40:48Matthew needs to be very careful how he cooks the tenderloin of pork.
0:40:48 > 0:40:51He cannot afford for it to dry out.
0:40:54 > 0:40:58One hour gone! All right? You've got 30 minutes left.
0:41:01 > 0:41:04There's a lot of pressure on this dish,
0:41:04 > 0:41:06because I think I did so well in the skills test.
0:41:06 > 0:41:08It's very hearty,
0:41:08 > 0:41:10full of flavours.
0:41:10 > 0:41:12And some little surprises on there as well.
0:41:13 > 0:41:15I think there's a lot of skill on show,
0:41:15 > 0:41:17and I don't think I'm playing it safe at all.
0:41:20 > 0:41:21Max, what is your signature dish?
0:41:21 > 0:41:25Pork ribeye with roasted salsify, curly kale, crispy sage,
0:41:25 > 0:41:29Calvados-poached apple dice, dehydrated apple slices,
0:41:29 > 0:41:32crackling and a Calvados jus.
0:41:32 > 0:41:34- You got off to a good start.- I did!
0:41:34 > 0:41:37How do you finish off a successful day?
0:41:37 > 0:41:39Nailing this and getting great feedback from you guys.
0:41:39 > 0:41:42And a place in the quarterfinal would be about a perfect day.
0:41:42 > 0:41:45Max, thank you. I love the sound of that cut of pork.
0:41:45 > 0:41:48I get the feeling it's in very confident hands.
0:41:48 > 0:41:49Thank you very much.
0:41:52 > 0:41:55Max is cooking us a pork ribeye.
0:41:56 > 0:42:00The best way for me to cook that is just a really good hot pan.
0:42:00 > 0:42:02Get a lovely quick caramelisation.
0:42:02 > 0:42:03Don't overcook it.
0:42:04 > 0:42:06I'm very excited about trying it.
0:42:08 > 0:42:10I just want to see something wow about it,
0:42:10 > 0:42:12and it could be in the presentation.
0:42:16 > 0:42:20The judges haven't seen me at my best, they've seen me at my worst!
0:42:22 > 0:42:25I'm going to have to work very hard to claw myself back.
0:42:29 > 0:42:31- Are you feeling a bit more confident in this round?- Yes.
0:42:31 > 0:42:33A lot more confident than the last one.
0:42:33 > 0:42:35What are you going to make for us?
0:42:35 > 0:42:40A pan-seared piece of cod with a cod roe custard, a pea puree,
0:42:40 > 0:42:41pickled morels, rock samphire,
0:42:41 > 0:42:45charred asparagus and asparagus jus sauce to go with the cod.
0:42:45 > 0:42:47You seem to be more in control now.
0:42:47 > 0:42:49Yeah, I like to work clean, I like to work tidy.
0:42:49 > 0:42:50I think clean section, clean mind.
0:42:50 > 0:42:53- Where do these ideas come from? - This dish is my own creation.
0:42:53 > 0:42:57I just like to keep it simple. I like simple flavours.
0:42:57 > 0:42:59I like the sound of what you're doing. I hope you can deliver that.
0:42:59 > 0:43:01I hope so too.
0:43:04 > 0:43:08Adam's dish sounds interesting, but it does come with risks.
0:43:08 > 0:43:12The asparagus sauce, which is the juicing of raw asparagus,
0:43:12 > 0:43:16I'm not 100% convinced how that's going to look and taste.
0:43:17 > 0:43:20This young chef has got a point to prove and I think he's
0:43:20 > 0:43:22actually on his way to doing that.
0:43:24 > 0:43:27You guys have got just four minutes.
0:43:33 > 0:43:36You've got less than two minutes! Come on, mate, where's your plate?
0:43:36 > 0:43:39Come on, come on, come on! You're going to run out of time!
0:43:51 > 0:43:53Last touches. Ten seconds.
0:43:58 > 0:43:59Time's up, stop!
0:44:04 > 0:44:06(My sauce...!)
0:44:06 > 0:44:07What are you doing?
0:44:07 > 0:44:09- HE MUMBLES - Time's up!
0:44:09 > 0:44:12Mate, I called two minutes, I called a minute, I called 30 seconds,
0:44:12 > 0:44:13I called ten seconds.
0:44:13 > 0:44:17And I kept telling you and I kept telling you and I kept telling you.
0:44:22 > 0:44:25Simon, please, come and join us.
0:44:34 > 0:44:37First up, it's Simon,
0:44:37 > 0:44:39who's cooked Iberico pork presa,
0:44:39 > 0:44:41which is a shoulder of pork.
0:44:41 > 0:44:44Served with textures of cauliflower,
0:44:44 > 0:44:47black pudding crumble and baby squid.
0:44:47 > 0:44:52Topped with nasturtium leaves, finished with a red wine sauce.
0:45:04 > 0:45:07- Simon, that's a nice-looking plate of food.- Thank you.
0:45:07 > 0:45:10The pork, for me, is cooked nicely. I quite like it pink.
0:45:10 > 0:45:13Puree is wonderful and smooth and that sauce is so rich and packs
0:45:13 > 0:45:15a lot of flavour.
0:45:15 > 0:45:19I don't think the squid really needs to be on here,
0:45:19 > 0:45:21but everything else I've quite enjoyed on your plate.
0:45:21 > 0:45:22Thank you.
0:45:22 > 0:45:26I particularly like the squid and red wine sauce.
0:45:26 > 0:45:30Never had that before. Love that bit of pork, puree and black pudding.
0:45:30 > 0:45:31I think that dances.
0:45:31 > 0:45:34I think that flavour combination absolutely dances.
0:45:36 > 0:45:39You've done that meat justice. You've beautifully cooked it.
0:45:39 > 0:45:41You've made a sauce that I thinks sits very well.
0:45:41 > 0:45:44It's got body, it's brave, it's shiny.
0:45:44 > 0:45:47The black pudding adds a nice texture to the dish.
0:45:47 > 0:45:49I just think what a fabulous glass of wine I could
0:45:49 > 0:45:51be drinking with this dish.
0:45:51 > 0:45:53You've delivered a good plate of food.
0:45:58 > 0:46:01I'm feeling fantastic, over the moon. Pulled it out of the bag.
0:46:02 > 0:46:05Great feedback from everyone, especially from Marcus,
0:46:05 > 0:46:07who's an idol.
0:46:11 > 0:46:16Matt's dish is pork fillet and rock oysters, accompanied by
0:46:16 > 0:46:22mushroom puree, morels, wilted cos and smoked creme fraiche.
0:46:22 > 0:46:24Topped with Parmesan crisps.
0:46:25 > 0:46:26Before I ask about the dish,
0:46:26 > 0:46:28there's supposed to be a sauce, isn't there?
0:46:28 > 0:46:29That was an arm's distance away!
0:46:29 > 0:46:33This is the second time in two tests you've run out of time.
0:46:45 > 0:46:48I like the delicate look of your plate, I really do.
0:46:48 > 0:46:51I like your puree, love the taste of the morels,
0:46:51 > 0:46:54love the natural saltiness of those oysters.
0:46:54 > 0:46:58It's just missing probably the most important part and that is
0:46:58 > 0:47:00the sauce that was going to bring everything together.
0:47:00 > 0:47:05I'm desperate to dip that pork into something wet.
0:47:07 > 0:47:10I like the flavour of the mushroom puree,
0:47:10 > 0:47:12yet the texture is still a bit grainy
0:47:12 > 0:47:14and there's not enough on the plate.
0:47:14 > 0:47:16The fillet of pork, it's dry.
0:47:16 > 0:47:20The oysters, I'm not a fan of fried oysters.
0:47:20 > 0:47:23Presentation, unfortunately, as we know, just looks incomplete.
0:47:23 > 0:47:26It's flat, it's not very well executed.
0:47:26 > 0:47:27Yeah, it's not good enough.
0:47:33 > 0:47:37I was really frustrated by not getting the sauce on the dish.
0:47:37 > 0:47:39You know, it was literally an arm's distance away,
0:47:39 > 0:47:41ten seconds too late, unfortunately.
0:47:47 > 0:47:52Ruaraidh has made pan-roasted hake with scallop and hake cannelloni.
0:47:52 > 0:47:58Served with cauliflower puree, charred florets and samphire,
0:47:58 > 0:48:00finished with a parsley and vermouth sauce.
0:48:11 > 0:48:14Good bits and bad bits.
0:48:14 > 0:48:19The hake itself, the puree, the parsley sauce, I really like.
0:48:19 > 0:48:22The pasta, for the second time today,
0:48:22 > 0:48:24I don't think is cooked properly.
0:48:24 > 0:48:27And inside it's a little grainy, it's not a smooth finish.
0:48:28 > 0:48:31I don't like the presentation of the dish at all.
0:48:31 > 0:48:36The fish mousse is split, it's grainy. The pasta isn't very good.
0:48:36 > 0:48:41The sauce lacks colour. The cauliflower puree is grainy.
0:48:41 > 0:48:45The dish is, for me, is poor in every area.
0:48:47 > 0:48:48I don't mind the sauce,
0:48:48 > 0:48:51but I think there's just too many errors on this plate for you.
0:48:56 > 0:48:59I could see the things that are going wrong as they went wrong
0:48:59 > 0:49:02and then time just went, so...
0:49:04 > 0:49:05Oh, well.
0:49:18 > 0:49:24Max's dish is pan-roasted pork ribeye served with curly kale,
0:49:24 > 0:49:30salsify, apple three ways and a fennel puree,
0:49:30 > 0:49:35topped with pork crackling and finished with a Calvados sauce.
0:49:49 > 0:49:51I love the choice of meat you used and you cooked it really well.
0:49:51 > 0:49:54It's nicely seasoned. The sauce is wonderful.
0:49:54 > 0:49:58It goes very well with your dish, and the crackling is fantastic.
0:49:58 > 0:50:00But not quite refined yet, Max.
0:50:02 > 0:50:04I love the ribeye and the sauce is great.
0:50:04 > 0:50:08Good flavour, good body, just the right balance for the pork.
0:50:08 > 0:50:09It looks big, bulky,
0:50:09 > 0:50:12but I think you've got all the right elements there.
0:50:12 > 0:50:15- Thank you.- I love the softness of that meat.
0:50:15 > 0:50:18I really like the fennel puree. I like the aniseed of fennel.
0:50:18 > 0:50:20I really, really like your flavours.
0:50:20 > 0:50:22Thank you.
0:50:25 > 0:50:27It's good because you're learning from them.
0:50:27 > 0:50:30If they say it's great, you didn't actually learn anything.
0:50:30 > 0:50:31That's why I made a couple of errors,
0:50:31 > 0:50:34just to kind of get a bit of knowledge, you know?
0:50:34 > 0:50:35That's the way to do it.
0:50:42 > 0:50:47Adam's made pan-roasted cod served with a pea puree, smoked cod,
0:50:47 > 0:50:53roe custard, pickles and roasted morels, asparagus,
0:50:53 > 0:50:55poached potatoes, rock samphire
0:50:55 > 0:50:58and finished with an asparagus jus sauce.
0:51:01 > 0:51:03Adam, you have a nice-looking dish here.
0:51:03 > 0:51:05I can tell you spent a lot of time thinking about the presentation.
0:51:05 > 0:51:07Thank you very much.
0:51:18 > 0:51:21I think your fish is cooked brilliantly, brilliantly well.
0:51:21 > 0:51:24As is your smoothness of your pea puree.
0:51:24 > 0:51:27The potatoes need more cooking.
0:51:27 > 0:51:29I like the texture of the roe custard,
0:51:29 > 0:51:32but obviously because it's roe, it's very, very salty.
0:51:32 > 0:51:36This asparagus sauce, I love the fresh flavour of
0:51:36 > 0:51:39asparagus at the start, but its finish is oily.
0:51:39 > 0:51:43I like the fact you're playing, I don't agree with all of your games.
0:51:43 > 0:51:46I think the fish is nicely cooked.
0:51:46 > 0:51:48It could be a bit bigger.
0:51:48 > 0:51:51The roe, it's nice but it's actually very strong.
0:51:52 > 0:51:56This asparagus sauce, for me, is quite slimy.
0:51:56 > 0:52:00I see where you're going with it but that sliminess is just ugh!
0:52:00 > 0:52:03The dish is colourful. You're trying really hard.
0:52:03 > 0:52:07It's sort of a fresh, vibrant take on a fish dish.
0:52:07 > 0:52:09OK, thank you.
0:52:13 > 0:52:16Some elements I was very happy with, some elements I wasn't so happy
0:52:16 > 0:52:19with, but I just didn't have enough time to rectify
0:52:19 > 0:52:20what I have actually done.
0:52:24 > 0:52:26Nina, please, up you come.
0:52:36 > 0:52:41Last up is Nina with her dish of pan-fried salmon,
0:52:41 > 0:52:45strawberry and basil risotto, served with asparagus,
0:52:45 > 0:52:50balsamic glaze, green peppercorn sauce and balsamic caviar.
0:52:59 > 0:53:03I quite liked the idea of sweetness with the fish,
0:53:03 > 0:53:06but the risotto, no.
0:53:06 > 0:53:10The fatty fish, creamy risotto, finished with a sweet flavour,
0:53:10 > 0:53:12I just don't like.
0:53:12 > 0:53:15I don't like.
0:53:15 > 0:53:17There's a weird flavour about this dish that's quite odd.
0:53:17 > 0:53:20I don't know if it's the pearls of vinegar or the peppercorn sauce
0:53:20 > 0:53:24or the fact that you've incorporated strawberries into a risotto.
0:53:24 > 0:53:27For me, it's just all wrong.
0:53:29 > 0:53:33The dish, for me, doesn't work. The fish is overcooked.
0:53:33 > 0:53:35I find it a disappointment.
0:53:38 > 0:53:41I know it's very, very unusual from the beginning,
0:53:41 > 0:53:45but I like to be different. They're just not used to those flavours.
0:53:45 > 0:53:46Which is unfortunate.
0:53:52 > 0:53:56Oooh! Not the greatest of days on MasterChef.
0:53:56 > 0:53:58Sometimes it just happens, doesn't it?
0:53:58 > 0:54:03However, I do believe we've got talent here. I like Simon.
0:54:03 > 0:54:07Simon had a fantastic cut of pork there. Great sauce-making.
0:54:07 > 0:54:10Simon's dish was probably the dish of the day.
0:54:12 > 0:54:17I like Max. I really liked that pork ribeye. What a great dish!
0:54:17 > 0:54:20I liked the cooking of the pork and I loved that sauce.
0:54:20 > 0:54:22I think Max gets through today.
0:54:22 > 0:54:24I think he did enough today too.
0:54:24 > 0:54:26Simon and Max, yeah, good, decent, competent.
0:54:26 > 0:54:29The other four, they had a rough day.
0:54:29 > 0:54:33Ruaraidh is an untrained chef trying to impress.
0:54:33 > 0:54:36No matter how good the ideas, if you don't have the basic
0:54:36 > 0:54:39skills to back it up, you won't go any further in this competition.
0:54:41 > 0:54:45Nina's dish, the strawberry risotto, overcooked salmon,
0:54:45 > 0:54:48there was just nothing to like on that plate.
0:54:48 > 0:54:51The ideas were way out there, way out there.
0:54:52 > 0:54:53Adam...
0:54:53 > 0:54:58actually attempted quite a bit - was very adventurous and quite daring.
0:54:58 > 0:55:01There were elements that didn't make sense. That sauce.
0:55:01 > 0:55:04But the flake looked lovely, the fish was cooked nice,
0:55:04 > 0:55:05we liked the puree.
0:55:06 > 0:55:09It would mean the world to me to get through.
0:55:09 > 0:55:12Whether I've done enough or not, I'm really not sure.
0:55:12 > 0:55:18Matt, I think, had quite a nice presentation style.
0:55:18 > 0:55:21Quite delicate. However, he failed to get his sauce up.
0:55:21 > 0:55:24I'm wondering what the dish would have been like if he had.
0:55:26 > 0:55:28I'd love to stay in the competition, you know,
0:55:28 > 0:55:31it's a really important kind of milestone in your life.
0:55:44 > 0:55:48Chefs, we could only take three of you through to the quarterfinal.
0:55:50 > 0:55:53So our first chef leaving competition is...
0:56:00 > 0:56:02..Ruaraidh.
0:56:02 > 0:56:03- Thank you, Chef.- Thank you.
0:56:07 > 0:56:10Our second chef leaving the competition is...
0:56:13 > 0:56:14..Nina.
0:56:24 > 0:56:27And our final chef leaving the competition is...
0:56:36 > 0:56:37..Matt.
0:56:45 > 0:56:47Disappointed about it.
0:56:47 > 0:56:48The pressure gets to you.
0:56:48 > 0:56:50The timing went a bit off and,
0:56:50 > 0:56:52unfortunately, it didn't pay off for me this time.
0:56:52 > 0:56:56When I started cooking, I really, really enjoyed every moment of it.
0:56:56 > 0:57:00I just feel, unfortunately, I just chose a really wrong dish.
0:57:02 > 0:57:03Devastated.
0:57:05 > 0:57:07Had an off day at the office and...
0:57:07 > 0:57:09I paid for it.
0:57:10 > 0:57:14Well done! You're through to the quarterfinal.
0:57:15 > 0:57:17An absolute rollercoaster of a day.
0:57:17 > 0:57:21Ups, downs, but I'm ecstatic with the results. Really, really happy.
0:57:24 > 0:57:26Getting to the quarterfinal is just amazing.
0:57:27 > 0:57:29Very, very happy.
0:57:32 > 0:57:34It feels amazing.
0:57:34 > 0:57:35Elated that I'm through,
0:57:35 > 0:57:39and hopefully build on what I've done today for the next round.
0:57:42 > 0:57:44Tomorrow night...
0:57:46 > 0:57:51..another six professionals fight for a place in the quarterfinal.
0:57:54 > 0:57:58The whole thing is an absolute delight wherever you stick your spoon.
0:58:00 > 0:58:02That says it all.