1 00:00:01,995 --> 00:00:04,875 Knockout Week continues on MasterChef. 2 00:00:06,195 --> 00:00:08,995 After five weeks of intense competition... 3 00:00:08,995 --> 00:00:11,395 Sorry. Whoa! 4 00:00:11,395 --> 00:00:15,195 ..58 home cooks have been whittled down to the best 16. 5 00:00:16,275 --> 00:00:19,395 I feel like my body is here, but my brain is elsewhere. 6 00:00:19,395 --> 00:00:21,395 It just feels like a dream at the minute. 7 00:00:23,115 --> 00:00:27,515 If you want to be the best, you have to compete against the best. 8 00:00:27,515 --> 00:00:29,995 I want to go all the way. 9 00:00:29,995 --> 00:00:32,795 I just don't think there's any room for errors now. 10 00:00:32,795 --> 00:00:35,795 So everything needs to be done and nailed. 11 00:00:37,355 --> 00:00:40,595 It's really daunting because people are going home 12 00:00:40,595 --> 00:00:43,515 and I just really don't want to be one of them. 13 00:00:43,515 --> 00:00:47,155 Last time, the first group of eight returned, 14 00:00:47,155 --> 00:00:49,875 and Lee, Aaron and Vera 15 00:00:49,875 --> 00:00:52,515 were knocked out of the competition. 16 00:00:52,515 --> 00:00:57,115 Tonight, it's the turn of the second group, who will also cook off 17 00:00:57,115 --> 00:01:00,795 for their chance to work in their first professional kitchen. 18 00:01:00,795 --> 00:01:03,675 We need to push now and be focused, OK? 19 00:01:03,675 --> 00:01:05,155 This is about cooking 20 00:01:05,155 --> 00:01:07,395 like you want to win the competition. 21 00:01:07,395 --> 00:01:09,715 It's time to sizzle. It's time to fry. 22 00:01:09,715 --> 00:01:11,755 And it's time for it to boil over. 23 00:01:32,635 --> 00:01:33,835 Welcome back, all of you. 24 00:01:33,835 --> 00:01:36,595 And congratulations for making it through to the last 16, 25 00:01:36,595 --> 00:01:39,435 making it through to Knockout Week. 26 00:01:39,435 --> 00:01:43,315 Eight of you in here right now. At the end of today, 27 00:01:43,315 --> 00:01:45,915 we will have just five. 28 00:01:45,915 --> 00:01:49,115 Three of you will be leaving the competition. 29 00:01:51,115 --> 00:01:56,155 This is a good old-fashioned MasterChef invention test. 30 00:01:57,395 --> 00:02:01,795 We have opened up a larder, and we have packed it full 31 00:02:01,795 --> 00:02:03,795 of incredible ingredients. 32 00:02:03,795 --> 00:02:06,795 Meat, fish, poultry, fruit, 33 00:02:06,795 --> 00:02:10,275 vegetables, tofu, jackfruit. 34 00:02:10,275 --> 00:02:13,995 Anything you want to make something truly delicious. 35 00:02:15,235 --> 00:02:19,195 Your dish could be sweet or it could be savoury. 36 00:02:19,195 --> 00:02:21,795 All we ask is that it's delicious. 37 00:02:23,955 --> 00:02:27,715 90 minutes to be at your absolute best. 38 00:02:27,715 --> 00:02:29,235 Off you go. 39 00:02:37,155 --> 00:02:41,995 I just have too many things going on in my head right now. 40 00:02:41,995 --> 00:02:43,555 We've got to be on our A-game today. 41 00:02:43,555 --> 00:02:45,875 I mean, it's definitely going to come from the heart with me 42 00:02:45,875 --> 00:02:47,275 today with this one. 43 00:02:49,115 --> 00:02:51,235 A bit overwhelmed. There's a lot of choice. 44 00:02:51,235 --> 00:02:54,155 So I'm just going to see...see how it goes. 45 00:02:58,275 --> 00:03:02,515 Olivia, a bartender from Birmingham, is cool as a cucumber. 46 00:03:03,555 --> 00:03:04,555 Oh! 47 00:03:05,875 --> 00:03:06,955 It's fine. 48 00:03:06,955 --> 00:03:10,115 Olivia is very young, and she hasn't yet cemented a style, 49 00:03:10,115 --> 00:03:13,475 but her cooking influences come from all over the world. 50 00:03:16,035 --> 00:03:18,235 Being one of the youngest, it's a bit intimidating, 51 00:03:18,235 --> 00:03:20,035 but I know I'm good. 52 00:03:20,035 --> 00:03:23,155 I just hope I can, you know, be amongst them. 53 00:03:25,515 --> 00:03:28,595 How did you feel when you found out it was an invention test? 54 00:03:28,595 --> 00:03:30,675 My trousers were soiled. 55 00:03:30,675 --> 00:03:32,035 You could say that. 56 00:03:33,235 --> 00:03:36,195 Olivia's dish today was born out of an aubergine. 57 00:03:36,195 --> 00:03:37,995 Baba ghanoush - flavour of the Middle East. 58 00:03:37,995 --> 00:03:39,675 Absolutely wonderful. 59 00:03:39,675 --> 00:03:42,915 I feel like as long as I've got aubergine, life is OK. 60 00:03:44,195 --> 00:03:47,155 Then with that, a piece of lamb neck, which she's going to roast. 61 00:03:47,155 --> 00:03:51,035 But it should be pink or it should be well done. 62 00:03:51,035 --> 00:03:52,675 What do you want from this competition now? 63 00:03:52,675 --> 00:03:54,915 I just want to make myself proud, 64 00:03:54,915 --> 00:03:57,955 do things that I've never done before, and hopefully cook 65 00:03:57,955 --> 00:03:59,875 a lamb neck successfully. 66 00:04:01,675 --> 00:04:04,515 She's also got some stewed plums. 67 00:04:04,515 --> 00:04:06,875 And also got crispy chickpeas. 68 00:04:06,875 --> 00:04:08,275 Now, chickpeas, plums, 69 00:04:08,275 --> 00:04:11,475 with some lamb. I'm a little bit concerned here. 70 00:04:11,475 --> 00:04:14,115 I saw the plums and I thought, "Why not chuck them on?" 71 00:04:14,115 --> 00:04:16,235 I'm hoping it'll be all right. 72 00:04:17,595 --> 00:04:20,275 Brin, our vet from Bristol. 73 00:04:20,275 --> 00:04:25,155 He loves big, banging flavours, but he has a tendency to try 74 00:04:25,155 --> 00:04:27,435 and just be a bit overambitious. 75 00:04:29,315 --> 00:04:31,115 Brin, you look remarkably relaxed. Are you? 76 00:04:31,115 --> 00:04:33,355 No, definitely not remarkably relaxed. 77 00:04:33,355 --> 00:04:35,355 But I think I've got a plan. 78 00:04:36,515 --> 00:04:40,995 Brin is doing mackerel pan-fried, mussels, but he's going to do 79 00:04:40,995 --> 00:04:44,555 a mussel sauce, and then he's going to do a tempura mussel 80 00:04:44,555 --> 00:04:46,155 on the side of that. 81 00:04:46,155 --> 00:04:50,475 We've also got a beetroot puree, a celeriac puree. 82 00:04:50,475 --> 00:04:53,675 We have a charred piece of chicory and a charred leek. 83 00:04:53,675 --> 00:04:55,395 Crispy cavolo nero. 84 00:04:55,395 --> 00:04:57,835 There's a lot going on that plate. 85 00:04:58,995 --> 00:05:00,315 The jury's out here. 86 00:05:00,315 --> 00:05:02,675 Celeriac puree with a cream sauce. 87 00:05:02,675 --> 00:05:04,515 Cream and mackerel. 88 00:05:04,515 --> 00:05:05,875 I hope this works. 89 00:05:05,875 --> 00:05:08,115 You've cooked mackerel in here before. 90 00:05:08,115 --> 00:05:11,475 Yeah, it didn't go too well, so I wanted to show 91 00:05:11,475 --> 00:05:13,195 that I can cook with it. 92 00:05:14,955 --> 00:05:18,475 I think the standards are so high this year that if I don't try 93 00:05:18,475 --> 00:05:21,635 and be really ambitious, I don't think I'm going to give 94 00:05:21,635 --> 00:05:24,155 myself a chance of getting through. 95 00:05:25,955 --> 00:05:27,515 20 minutes gone, everybody. 96 00:05:27,515 --> 00:05:28,635 20 minutes gone. 97 00:05:31,595 --> 00:05:35,275 Chris, our comeback contestant, is a fire-breathing circus performer 98 00:05:35,275 --> 00:05:38,915 from Oxfordshire, and he is truly creative. 99 00:05:38,915 --> 00:05:41,875 He takes basic ideas and reshapes them. 100 00:05:43,875 --> 00:05:47,395 I'm at a point in my career where I can't fire-breathe forever. 101 00:05:47,395 --> 00:05:51,715 So if I could fuse the two of food and performance all into one kind 102 00:05:51,715 --> 00:05:54,035 of career, that would be amazing. 103 00:05:56,795 --> 00:05:58,195 Chris, an invention test. 104 00:05:58,195 --> 00:06:00,755 I mean, that's basically how you cook, isn't it? 105 00:06:00,755 --> 00:06:03,115 Yes, I think most of my dishes are an invention. 106 00:06:03,115 --> 00:06:04,955 It definitely comes from somewhere within. 107 00:06:04,955 --> 00:06:07,955 So it's a little bit of creativity going into it. 108 00:06:11,235 --> 00:06:15,355 Chris - he's doing lamb neck, which he's marinating in mustard. 109 00:06:15,355 --> 00:06:18,555 That pan-fried mustard, I hope does not burn. 110 00:06:18,555 --> 00:06:21,475 If the mustard burns, it will go bitter. 111 00:06:21,475 --> 00:06:23,875 Have you cooked a lamb neck before? No. 112 00:06:23,875 --> 00:06:27,435 Ah. But I've watched a lot of videos on it. 113 00:06:27,435 --> 00:06:29,075 CHRIS LAUGHS 114 00:06:29,075 --> 00:06:31,075 Therefore, I'm qualified, right? 115 00:06:33,675 --> 00:06:37,275 He's serving that with a chimichurri sauce, vinegar and olive oil, 116 00:06:37,275 --> 00:06:39,715 loads of different herbs, chopping them all together. 117 00:06:39,715 --> 00:06:41,515 We're going to get crispy potato. 118 00:06:41,515 --> 00:06:45,675 And then he's going to add to that a cauliflower puree. 119 00:06:45,675 --> 00:06:48,435 It's almost classic, but I don't know if it's got the real sort 120 00:06:48,435 --> 00:06:51,795 of fireworks that we're used to with Chris. 121 00:06:54,995 --> 00:06:58,235 Haddy, from Gambia, loves the flavours she grew up with, 122 00:06:58,235 --> 00:06:59,715 but she is versatile. 123 00:06:59,715 --> 00:07:02,995 Are we going to see more flavours of The Gambia, or are we going to see 124 00:07:02,995 --> 00:07:05,595 things like a mango pie or moussaka? 125 00:07:07,955 --> 00:07:11,115 Seeing the judges like my food, it just 126 00:07:11,115 --> 00:07:13,795 boost out my confidence so much. 127 00:07:13,795 --> 00:07:17,755 I mean, MasterChef is really helping me grow more into, like, a much 128 00:07:17,755 --> 00:07:19,795 stronger and confident woman. 129 00:07:23,235 --> 00:07:25,435 There are lots of stressed cooks in here, 130 00:07:25,435 --> 00:07:27,555 and you look completely relaxed. 131 00:07:27,555 --> 00:07:31,155 You're smiling. Just faking it. 132 00:07:31,155 --> 00:07:34,755 Well, I've been practising a lot, and obviously I come 133 00:07:34,755 --> 00:07:37,995 here to make Gambian dishes, but today I'm just going to switch it 134 00:07:37,995 --> 00:07:39,915 and show off that I can do more things, 135 00:07:39,915 --> 00:07:41,595 not only Gambian dishes. 136 00:07:44,715 --> 00:07:47,955 We have got ourselves a piece of salmon, which she's poached in 137 00:07:47,955 --> 00:07:49,635 white wine. Poaching it in white wine, 138 00:07:49,635 --> 00:07:51,875 it could make it go a little bit tough. 139 00:07:51,875 --> 00:07:56,115 Crispy salmon skin, a mushroom puree going underneath it, 140 00:07:56,115 --> 00:07:57,755 and a fondant potato. 141 00:07:57,755 --> 00:08:01,435 Now, this could be a really lovely dish. 142 00:08:01,435 --> 00:08:06,115 So I'm happy. But I'm also a bit nervous now thinking, 143 00:08:06,115 --> 00:08:09,275 "Have I played it too safe and not done much?" 144 00:08:14,955 --> 00:08:18,915 Cliodhna, our comeback contestant, personal trainer from Lancashire. 145 00:08:18,915 --> 00:08:21,475 Cracking dish after cracking dish. 146 00:08:21,475 --> 00:08:24,115 Full of technical ability and always 147 00:08:24,115 --> 00:08:26,675 with a little flavour of Lancashire. 148 00:08:28,395 --> 00:08:30,835 I've done what I've come back to do. I've redeemed myself. 149 00:08:30,835 --> 00:08:32,875 I've shown that I've done better than before. 150 00:08:32,875 --> 00:08:35,795 So why not take it as far as I possibly can and maybe even take 151 00:08:35,795 --> 00:08:39,715 it to the end? We'll just...we'll just have to wait and see. 152 00:08:39,715 --> 00:08:41,515 At home, do you cook for Mum and your boyfriend? 153 00:08:41,515 --> 00:08:43,795 Since coming back on the competition, it's been nonstop. 154 00:08:43,795 --> 00:08:44,955 Everyone's been eating my food. 155 00:08:44,955 --> 00:08:48,155 Sisters have been up and been ramming it down their necks as well. 156 00:08:48,155 --> 00:08:50,035 My mum is my absolute biggest cheerleader, though, 157 00:08:50,035 --> 00:08:51,595 so she's been loving it. 158 00:08:54,235 --> 00:08:58,155 Cliodhna is cooking for us lamb neck, which is the main component 159 00:08:58,155 --> 00:09:00,195 part of a Lancashire hotpot. 160 00:09:01,715 --> 00:09:05,475 Hopefully I can cook the meat perfectly for you. 161 00:09:05,475 --> 00:09:09,675 She's serving that with some baked goat's cheese and a potato fondant. 162 00:09:09,675 --> 00:09:12,035 That's a nice little combination. 163 00:09:13,235 --> 00:09:16,235 We have the pesto and a honey and balsamic reduction. 164 00:09:16,235 --> 00:09:18,835 Both really, really strong flavours. 165 00:09:18,835 --> 00:09:20,115 That worries me. 166 00:09:24,115 --> 00:09:26,275 George. Dr George. Recently married. 167 00:09:26,275 --> 00:09:28,355 I've never seen him flustered. 168 00:09:28,355 --> 00:09:33,195 He's given us Italian dishes, Asian dishes and desserts. 169 00:09:33,195 --> 00:09:36,195 I think he's a pretty decent all-rounder. 170 00:09:39,195 --> 00:09:41,915 The invention test - does that hold fear for you? 171 00:09:41,915 --> 00:09:44,275 My wife has been testing me with invention tests over the last 172 00:09:44,275 --> 00:09:47,515 few weeks and I made some lovely food. 173 00:09:47,515 --> 00:09:48,955 Her words, not mine. 174 00:09:48,955 --> 00:09:51,515 We've only been married for a month, so we're really testing 175 00:09:51,515 --> 00:09:53,155 the marriage out straight away. 176 00:09:57,075 --> 00:09:58,795 George is really going for it. 177 00:09:58,795 --> 00:10:00,675 And he's got lots of technique on show. 178 00:10:00,675 --> 00:10:02,875 He's got a poached chicken breast. 179 00:10:02,875 --> 00:10:04,675 I hope it's cooked all the way through. 180 00:10:04,675 --> 00:10:08,395 Crispy skin, pommes Anna, slices of potatoes. 181 00:10:08,395 --> 00:10:11,315 Crispy on the outside, soft on the inside. 182 00:10:11,315 --> 00:10:14,475 All served together with a side of butter sauce. 183 00:10:14,475 --> 00:10:16,595 I hope the whole thing's not too greasy. 184 00:10:18,555 --> 00:10:22,155 I do like competition. Very competitive, whatever it comes to, 185 00:10:22,155 --> 00:10:24,515 board games, cooking, you name it, I am. 186 00:10:24,515 --> 00:10:26,915 So I've got my game face on today. 187 00:10:31,835 --> 00:10:35,155 Dinta is one of two doctors in this group of eight. 188 00:10:35,155 --> 00:10:40,475 She is a vegetarian who understands the flavours of India, and she also 189 00:10:40,475 --> 00:10:42,195 likes the techniques of Italy. 190 00:10:42,195 --> 00:10:43,715 She is a fusion cook. 191 00:10:45,515 --> 00:10:47,235 I'm very much a planner. 192 00:10:49,035 --> 00:10:51,915 And when I got the brief that this was going to be an invention 193 00:10:51,915 --> 00:10:55,755 challenge, I literally froze and thought, "Ah!" 194 00:10:55,755 --> 00:10:58,155 It's like my worst nightmare. 195 00:10:58,155 --> 00:10:59,795 It's the unknown. 196 00:11:02,635 --> 00:11:06,315 Is this hard, juggling this and homework with being a doctor? 197 00:11:06,315 --> 00:11:08,555 It's really weird. I go in and I do my clinics 198 00:11:08,555 --> 00:11:10,195 and then in between my break, 199 00:11:10,195 --> 00:11:12,675 so at lunch time, like, looking up recipes, like, "Right, back to 200 00:11:12,675 --> 00:11:15,195 "clinic again. Right, back to recipe again." 201 00:11:15,195 --> 00:11:16,555 SHE LAUGHS 202 00:11:18,195 --> 00:11:20,715 Dinta's making for us dessert. 203 00:11:20,715 --> 00:11:24,235 You've got a rich chocolate tart filling with a dry short 204 00:11:24,235 --> 00:11:26,395 pastry sweet outside. 205 00:11:26,395 --> 00:11:29,635 Now, that's going to make your mouth dry and be very, very rich. 206 00:11:29,635 --> 00:11:33,155 Serving the whole thing with a berry coulis. Caramel is there 207 00:11:33,155 --> 00:11:36,595 as a garnish, nice and sweet and sugary, showing some skill. 208 00:11:38,355 --> 00:11:42,395 For me right now, this is crying out for a good amount of cream. 209 00:11:42,395 --> 00:11:44,475 Seems like it needs moisture. 210 00:11:50,035 --> 00:11:53,955 Hope, a project director from Milton Keynes. 211 00:11:53,955 --> 00:11:56,475 And she's shown herself to be really creative. 212 00:11:56,475 --> 00:12:00,355 She goes the extra mile. So much so, she makes her own plates. 213 00:12:00,355 --> 00:12:04,275 And she even made her own lunchbox for that last round. 214 00:12:06,035 --> 00:12:09,715 My game plan today in the invention test is to go in 215 00:12:09,715 --> 00:12:13,915 with something in mind that I can adapt to whatever's given to me, 216 00:12:13,915 --> 00:12:16,195 and I hope that will be the key to my success. 217 00:12:18,115 --> 00:12:19,795 Doing choux craquelin... 218 00:12:19,795 --> 00:12:21,955 The first batch hasn't gone particularly correct. 219 00:12:21,955 --> 00:12:24,675 So I'm hoping the next batch will be fine. 220 00:12:24,675 --> 00:12:26,795 ..with a pineapple coulis 221 00:12:26,795 --> 00:12:30,075 and ice cream, and an oil as well. 222 00:12:30,075 --> 00:12:33,075 What flavour ice cream? It's lime ice cream. 223 00:12:33,075 --> 00:12:36,355 The craquelin - that's like pastry with a kind of tiger skin 224 00:12:36,355 --> 00:12:37,555 across the top. That's right. 225 00:12:37,555 --> 00:12:39,955 Knowing that we had an invention challenge, I knew that I needed 226 00:12:39,955 --> 00:12:42,995 to have vessels that could carry any flavour. 227 00:12:42,995 --> 00:12:44,995 And choux craquelin does that. 228 00:12:44,995 --> 00:12:46,715 This sounds great. Fingers crossed. 229 00:12:46,715 --> 00:12:48,035 Thank you, Gregg. 230 00:12:50,715 --> 00:12:54,355 Hope's ambitions are set around a choux pastry with a crust 231 00:12:54,355 --> 00:12:56,595 across the top. 232 00:12:56,595 --> 00:13:00,915 And as it bakes, it almost opens up like a tiger bread roll. 233 00:13:00,915 --> 00:13:04,435 But the choux pastry first has to rise. 234 00:13:04,435 --> 00:13:06,955 My choux - second choux - hasn't gone to plan. 235 00:13:06,955 --> 00:13:09,195 They're still really flat. 236 00:13:09,195 --> 00:13:10,235 Um... 237 00:13:10,235 --> 00:13:11,635 But right now, Hope's made 238 00:13:11,635 --> 00:13:14,915 two batches of choux pastry, and both of them haven't risen. 239 00:13:14,915 --> 00:13:18,395 They'll know that it's not right, but hopefully I can serve something. 240 00:13:21,875 --> 00:13:24,675 Three minutes. Three minutes, guys! 241 00:13:24,675 --> 00:13:27,715 Come on. This is a big cook-off. Three minutes. 242 00:13:27,715 --> 00:13:30,235 I need to hope and pray that it's cooked. 243 00:13:32,515 --> 00:13:33,635 Thank God! 244 00:13:33,635 --> 00:13:35,155 SHE LAUGHS 245 00:13:38,715 --> 00:13:42,755 I don't necessarily feel fully happy about it, but I think it's there. 246 00:13:45,995 --> 00:13:48,355 He made me nervous then by going, "Oh!" 247 00:13:50,875 --> 00:13:52,835 30 seconds. Come on! 248 00:13:52,835 --> 00:13:54,835 What are you doing?! Come on. Come on. 249 00:14:01,155 --> 00:14:02,595 That's it! Stop. 250 00:14:02,595 --> 00:14:03,795 Time's up. 251 00:14:05,515 --> 00:14:09,035 I do this all the time and it never turns out like this. 252 00:14:15,595 --> 00:14:18,155 Brin, if you wouldn't mind, please. 253 00:14:20,835 --> 00:14:25,515 Veterinary surgeon Brin has made grilled mackerel on a celeriac 254 00:14:25,515 --> 00:14:29,435 puree, served with tempura mussels, 255 00:14:29,435 --> 00:14:34,315 beetroot puree, burnt-leek-emulsion-stuffed shallot, 256 00:14:34,315 --> 00:14:38,715 pickled beetroot, orange cured mackerel and a mussel 257 00:14:38,715 --> 00:14:41,715 and white wine sauce split with chive oil. 258 00:14:49,115 --> 00:14:50,515 It's an unusual dish. 259 00:14:50,515 --> 00:14:53,075 It's definitely an invention test, but it all somehow 260 00:14:53,075 --> 00:14:54,755 or another works together. 261 00:14:54,755 --> 00:14:57,075 I like your mackerel-beetroot combination. 262 00:14:57,075 --> 00:14:58,395 Your mackerel's cooked beautifully. 263 00:14:58,395 --> 00:15:00,395 I even like the earthiness of the celeriac. 264 00:15:00,395 --> 00:15:03,195 It's lovely and smooth. I think that's really, really good. 265 00:15:03,195 --> 00:15:05,795 That shallot with those deep-fried mussels, 266 00:15:05,795 --> 00:15:09,395 I'd eat a bucket full of them. I like it, Brin. 267 00:15:09,395 --> 00:15:11,995 I'm impressed by your amount of work. And that sauce, 268 00:15:11,995 --> 00:15:15,555 it's creamy and it's rich and there's a slight sweetness to it. 269 00:15:15,555 --> 00:15:17,115 Puree's really well made. 270 00:15:17,115 --> 00:15:21,315 Thank you. Now, I'm not a huge fan of fruit and fish at all, 271 00:15:21,315 --> 00:15:23,035 but you've turned me. 272 00:15:26,555 --> 00:15:29,195 I think it would have been hard for me to do any more than I did 273 00:15:29,195 --> 00:15:32,515 today, and I'm really proud of myself for that. 274 00:15:34,795 --> 00:15:38,955 Bartender Olivia's dish is pan-seared lamb neck 275 00:15:38,955 --> 00:15:40,875 served with baba ghanoush, 276 00:15:40,875 --> 00:15:44,235 roasted plums, crispy chickpeas, 277 00:15:44,235 --> 00:15:47,075 pomegranate seeds, toasted nuts 278 00:15:47,075 --> 00:15:48,995 and a parsley and mint oil. 279 00:15:54,795 --> 00:15:56,155 Nice lamb cookery. Well done. 280 00:15:56,155 --> 00:15:57,995 It's pink and it's juicy. 281 00:15:57,995 --> 00:15:59,075 Very, very good. 282 00:15:59,075 --> 00:16:01,435 The most controversial part, which is the plum and the lamb, 283 00:16:01,435 --> 00:16:05,075 I actually really like. Plum has got a slight sourness to it, 284 00:16:05,075 --> 00:16:06,835 a little bit of sweetness to it. 285 00:16:06,835 --> 00:16:09,075 I'm not a fan of the fried chickpeas. 286 00:16:09,075 --> 00:16:12,395 Slightly oily, crunch...is not for me. 287 00:16:13,555 --> 00:16:16,675 Baba ghanoush, for me, needs to be more aubergine than tahini. 288 00:16:16,675 --> 00:16:19,435 And we don't get that flavour of the aubergine. 289 00:16:19,435 --> 00:16:21,635 But the surprise, of course, is the lamb and the plums. 290 00:16:21,635 --> 00:16:23,195 They do work together. 291 00:16:25,795 --> 00:16:28,675 I have mixed feelings at the minute. 292 00:16:28,675 --> 00:16:33,235 There was some positive feedback and some negative. 293 00:16:33,235 --> 00:16:35,075 But what can you do now? 294 00:16:35,075 --> 00:16:37,795 It's done. I can't...can't turn back time. 295 00:16:39,715 --> 00:16:43,075 Full-time mum Haddy has served poached salmon 296 00:16:43,075 --> 00:16:45,435 on a mushroom cream puree, 297 00:16:45,435 --> 00:16:50,275 topped with samphire and crispy salmon skin with fondant potatoes 298 00:16:50,275 --> 00:16:52,795 and a mushroom veloute sauce. 299 00:16:59,475 --> 00:17:03,955 The fish itself is overcooked, and it's a little bit dry. 300 00:17:03,955 --> 00:17:08,235 The mushroom puree, with a piece of salmon, I'm finding a bit unusual 301 00:17:08,235 --> 00:17:12,755 because the mushroom is so dense and so woody. But the potato 302 00:17:12,755 --> 00:17:15,115 is good, and the veloute is nicely made. 303 00:17:15,115 --> 00:17:18,035 Thank you. That crispy skin is fantastic. 304 00:17:18,035 --> 00:17:20,955 Your puree is smooth and creamy. 305 00:17:20,955 --> 00:17:22,955 My issue is the fish. 306 00:17:22,955 --> 00:17:24,635 It is overcooked. 307 00:17:24,635 --> 00:17:28,515 I would prefer mine to be cooked more gently than that. 308 00:17:28,515 --> 00:17:29,515 OK. 309 00:17:30,875 --> 00:17:33,395 I thought it went to plan. 310 00:17:33,395 --> 00:17:38,235 It's a bit concerning for me that my star of the dish is overcooked. 311 00:17:39,995 --> 00:17:44,795 Circus performer Chris has cooked lamb neck, topped with chimichurri 312 00:17:44,795 --> 00:17:50,155 herb sauce and carrots, charred shallots, crispy potatoes 313 00:17:50,155 --> 00:17:52,075 and a cauliflower puree. 314 00:17:58,875 --> 00:18:00,435 Lamb cooked really, really well. 315 00:18:00,435 --> 00:18:02,915 Crispy fat across the top of that lamb neck. 316 00:18:02,915 --> 00:18:05,835 The herb sauce across the top giving vibrancy. 317 00:18:05,835 --> 00:18:07,755 Carrots soft as well. 318 00:18:07,755 --> 00:18:09,515 The cauliflower puree. 319 00:18:09,515 --> 00:18:11,355 You've really creamed it down, but it doesn't have any 320 00:18:11,355 --> 00:18:13,115 seasoning in it. 321 00:18:13,115 --> 00:18:15,555 But your cooking's sound. 322 00:18:15,555 --> 00:18:17,755 Those shallots, really sweet with fennel seeds, 323 00:18:17,755 --> 00:18:19,595 are absolutely delicious. 324 00:18:19,595 --> 00:18:21,715 The cookery of your potatoes and your puree is perfect. 325 00:18:21,715 --> 00:18:23,275 Just use a sprinkle of salt. 326 00:18:25,515 --> 00:18:28,835 I'm just not a hugely salty person. 327 00:18:28,835 --> 00:18:32,835 I don't like the taste of salt too much, so I resist putting 328 00:18:32,835 --> 00:18:34,875 it in at home. 329 00:18:34,875 --> 00:18:38,795 Personal trainer Cliodhna's dish is roasted lamb neck 330 00:18:38,795 --> 00:18:42,835 with goat's cheese, mint and Parmesan pesto, 331 00:18:42,835 --> 00:18:45,075 fondant potato, 332 00:18:45,075 --> 00:18:48,675 caramelised shallots and a balsamic and honey reduction. 333 00:18:55,475 --> 00:18:58,755 The lamb is cooked nicely, brown and pink, 334 00:18:58,755 --> 00:19:01,555 and you've seasoned it very, very well. 335 00:19:01,555 --> 00:19:05,435 You've got very, very salty cheese, and quite a strong, again, 336 00:19:05,435 --> 00:19:08,515 seasoned herb there. 337 00:19:08,515 --> 00:19:11,275 That sweetness of balsamic and honey is perfect 338 00:19:11,275 --> 00:19:13,675 against the saltiness of the cheese and the herbs. 339 00:19:13,675 --> 00:19:15,555 I really, really like it. 340 00:19:15,555 --> 00:19:19,435 Goat's cheese, mint, lamb, balsamic and honey, 341 00:19:19,435 --> 00:19:21,075 I think, was a really big gamble. 342 00:19:21,075 --> 00:19:23,475 I think you've played your cards really well. 343 00:19:23,475 --> 00:19:26,035 Oh, thank God. I think it's very, very good indeed. 344 00:19:26,035 --> 00:19:27,955 Invention test - good dish. 345 00:19:31,075 --> 00:19:34,435 I'm feeling good. I had some good feedback. 346 00:19:34,435 --> 00:19:37,075 I'm really proud of how I've done and how it's turned out. 347 00:19:38,835 --> 00:19:43,195 Dr George has served poached chicken topped with crispy chicken 348 00:19:43,195 --> 00:19:46,155 skin, pommes Anna, 349 00:19:46,155 --> 00:19:50,995 braised carrot, carrot puree and a cider sauce. 350 00:19:50,995 --> 00:19:53,115 Is the carrot puree supposed to be found 351 00:19:53,115 --> 00:19:56,195 under a microscope? Is this it under there? 352 00:20:03,675 --> 00:20:07,515 Chicken's cooked nicely, but I would like to see that chicken 353 00:20:07,515 --> 00:20:09,915 breast cut down. It's bulky. 354 00:20:09,915 --> 00:20:11,835 Yeah. Love the pommes Anna. 355 00:20:11,835 --> 00:20:13,795 Crispy on the top, not greasy. 356 00:20:13,795 --> 00:20:15,075 Lots of seasoning. 357 00:20:15,075 --> 00:20:17,515 The sauce - I love the sweet sharpness of it. 358 00:20:17,515 --> 00:20:20,315 But I'd like it a little bit thicker. 359 00:20:20,315 --> 00:20:23,675 You've done a lot of work here. You took a whole chicken, you boned 360 00:20:23,675 --> 00:20:27,115 out the chicken, you used the skin, you're showing off a bit of style. 361 00:20:27,115 --> 00:20:28,955 I think it's delicious. 362 00:20:30,955 --> 00:20:35,475 I think there were a lot of positive comments, but you've got to put 363 00:20:35,475 --> 00:20:38,355 a really good plate of food up there to get through. 364 00:20:38,355 --> 00:20:39,395 So... 365 00:20:40,875 --> 00:20:43,555 ..I don't know. I'm not sure if I've done enough. 366 00:20:44,795 --> 00:20:49,555 GP Dinta has made a chocolate and cinnamon ganache tart 367 00:20:49,555 --> 00:20:51,755 topped with a sugar spiral, 368 00:20:51,755 --> 00:20:53,995 served with a mixed berry compote. 369 00:20:59,635 --> 00:21:02,035 That pastry is really good. Ganache is really good. 370 00:21:02,035 --> 00:21:03,555 Your sugar work is light. 371 00:21:03,555 --> 00:21:05,035 I mean, it's a perfect colour. 372 00:21:05,035 --> 00:21:08,075 Looks great, tastes great. Showing really good touch. 373 00:21:08,075 --> 00:21:11,035 Your berry coulis mixture, for me, doesn't quite work 374 00:21:11,035 --> 00:21:15,115 with your chocolate tart. That needs cream, because you've got no respite 375 00:21:15,115 --> 00:21:16,435 from the richness of the dish. 376 00:21:16,435 --> 00:21:18,835 But I'm really impressed by the work. 377 00:21:20,995 --> 00:21:23,515 I think I'm disheartened because I should have served 378 00:21:23,515 --> 00:21:25,435 the cream and I didn't it. 379 00:21:25,435 --> 00:21:28,115 So here we are. 380 00:21:28,115 --> 00:21:32,275 Digital project director Hope has attempted a choux craquelin 381 00:21:32,275 --> 00:21:36,675 filled with pineapple and cream, with a pineapple coulis, 382 00:21:36,675 --> 00:21:39,115 thyme oil and crumb, 383 00:21:39,115 --> 00:21:41,155 and a lime zest ice cream. 384 00:21:48,435 --> 00:21:52,155 You know that your choux pastry hasn't worked. 385 00:21:52,155 --> 00:21:55,115 The inside of that bun is still a little bit dense and a bit 386 00:21:55,115 --> 00:21:56,475 sort of doughy in the middle. 387 00:21:56,475 --> 00:21:58,355 The craquelin across the top, 388 00:21:58,355 --> 00:22:01,115 it adds a sort of sugary top, but it also adds weight 389 00:22:01,115 --> 00:22:02,355 to your choux pastry. 390 00:22:02,355 --> 00:22:05,395 So if your choux pastry is not going to rise very much, 391 00:22:05,395 --> 00:22:07,875 it holds it down even more. 392 00:22:07,875 --> 00:22:09,195 Your lime ice cream, 393 00:22:09,195 --> 00:22:12,835 I love the flavour of it, but it's grainy. 394 00:22:12,835 --> 00:22:15,515 I really like the pineapple, the thyme. 395 00:22:15,515 --> 00:22:18,275 I really like the introduction of thyme into the crumb 396 00:22:18,275 --> 00:22:20,355 and into the pineapple. 397 00:22:20,355 --> 00:22:23,155 Choux bun... It isn't exactly what you wanted, unfortunately. 398 00:22:26,675 --> 00:22:30,915 I've done choux so many times before 399 00:22:30,915 --> 00:22:34,475 and it's never been that flat. 400 00:22:34,475 --> 00:22:40,115 So I'm really gutted that my cooking wasn't up to par. 401 00:22:44,715 --> 00:22:48,955 On the whole, I thought the standard was amazing, and there are a couple 402 00:22:48,955 --> 00:22:51,795 of star cooks in the room, I feel. 403 00:22:51,795 --> 00:22:56,635 And the first person, for me, who absolutely nailed it was Brin. 404 00:22:56,635 --> 00:22:58,555 Huge amount of technique on display. 405 00:22:58,555 --> 00:22:59,995 I liked his fish cookery. 406 00:22:59,995 --> 00:23:02,275 Really liked his sauce. 407 00:23:02,275 --> 00:23:04,395 I thought Brin was exceptional. 408 00:23:04,395 --> 00:23:06,475 Cliodhna's lamb, I thought, was brilliant. 409 00:23:06,475 --> 00:23:08,035 She cooked it really, really well. 410 00:23:08,035 --> 00:23:09,915 She made a great fondant potato. 411 00:23:09,915 --> 00:23:11,395 It was a really good dish. 412 00:23:11,395 --> 00:23:13,955 It was good. John, I loved eating it. 413 00:23:13,955 --> 00:23:16,555 Brin and Cliodhna are through to the next round. 414 00:23:16,555 --> 00:23:19,915 We've now got the other six to talk about. 415 00:23:19,915 --> 00:23:22,955 George had a really simple-looking dish, but I like that. 416 00:23:22,955 --> 00:23:25,315 But that chicken should have been trimmed down. 417 00:23:25,315 --> 00:23:27,715 He demonstrated skill. Took the chicken apart, 418 00:23:27,715 --> 00:23:29,595 he made the skin crispy. 419 00:23:29,595 --> 00:23:32,115 He did the carrots in two different ways. 420 00:23:32,115 --> 00:23:35,235 However, there should be more of that puree. 421 00:23:35,235 --> 00:23:37,355 Olivia cooked that lamb really nicely. 422 00:23:37,355 --> 00:23:41,075 And the plum, I thought, was a really nice addition. But the crispy 423 00:23:41,075 --> 00:23:44,355 chickpeas on the side, a little bit bitter, and that baba ghanoush 424 00:23:44,355 --> 00:23:46,435 didn't taste of aubergine. 425 00:23:46,435 --> 00:23:48,355 Chris' dish, I think, for an invention test 426 00:23:48,355 --> 00:23:49,595 was really, really clever. 427 00:23:49,595 --> 00:23:52,115 Piece of lamb, herby sauce across the top. 428 00:23:52,115 --> 00:23:55,875 Really good. If he had a fault at all, that was a lack of seasoning 429 00:23:55,875 --> 00:23:58,715 on the puree and the potatoes. 430 00:23:58,715 --> 00:24:02,235 Haddy made a lovely puree, those potatoes, they were so soft 431 00:24:02,235 --> 00:24:03,515 they were like butter. 432 00:24:03,515 --> 00:24:06,395 But the fish itself was overcooked. 433 00:24:06,395 --> 00:24:08,355 Hope, I think, was really, really ambitious. 434 00:24:08,355 --> 00:24:12,035 But the big problem was that that choux pastry bun didn't work, 435 00:24:12,035 --> 00:24:14,115 and her ice cream was grainy. 436 00:24:15,155 --> 00:24:18,555 Dinta made for us a perfect tart case and inside a ganache, 437 00:24:18,555 --> 00:24:20,795 which was really rich, but there was no relief 438 00:24:20,795 --> 00:24:22,155 from that chocolate at all. 439 00:24:22,155 --> 00:24:23,835 Really loved the sugar work. 440 00:24:23,835 --> 00:24:26,475 I just thought it was clever, clever work. 441 00:24:27,635 --> 00:24:29,795 Putting a lot of heart, a lot of emotion, and a lot 442 00:24:29,795 --> 00:24:32,115 of time into it. 443 00:24:32,115 --> 00:24:35,075 Going home now will really break my heart. 444 00:24:36,315 --> 00:24:37,875 There are some great cooks in there. 445 00:24:37,875 --> 00:24:39,995 I think it'll be a close call today. 446 00:24:41,475 --> 00:24:45,435 I am in really risky territory right now. 447 00:24:45,435 --> 00:24:48,515 I hope the outcome is what I want it to be. 448 00:25:01,515 --> 00:25:05,635 Well done. You know, there is not a bad cook in this room. 449 00:25:06,835 --> 00:25:08,275 That was brilliant. 450 00:25:08,275 --> 00:25:10,915 And this was a really tough job to judge. 451 00:25:14,075 --> 00:25:17,115 As we said at the start of this, we only have five places 452 00:25:17,115 --> 00:25:18,795 in the next round. 453 00:25:18,795 --> 00:25:22,515 That does mean that three of you will be leaving us. 454 00:25:24,515 --> 00:25:26,715 The first person leaving us is... 455 00:25:32,355 --> 00:25:33,795 ..Hope. 456 00:25:37,435 --> 00:25:40,035 Thank you so much for the opportunity. Thanks for everything. 457 00:25:40,035 --> 00:25:41,435 BRIN: I'll see you out there. Well done. 458 00:25:44,995 --> 00:25:47,075 The second person leaving us... 459 00:25:51,435 --> 00:25:52,875 ..is Olivia. 460 00:25:54,795 --> 00:25:57,155 Olivia, thanks so much. Sad to see you go. 461 00:25:57,155 --> 00:25:58,435 Thank you. Thanks so much. 462 00:26:01,595 --> 00:26:03,715 The last person leaving us is... 463 00:26:08,915 --> 00:26:10,315 ..is Haddy. 464 00:26:12,955 --> 00:26:15,355 Haddy, thanks so much. Thank you, Haddy. Thank you. 465 00:26:15,355 --> 00:26:16,675 Thank you. 466 00:26:20,475 --> 00:26:24,595 I didn't want the journey to end so soon, but I came here 467 00:26:24,595 --> 00:26:27,075 to showcase my Gambian cooking. 468 00:26:27,075 --> 00:26:30,595 And I believe I've done that, because the only dishes 469 00:26:30,595 --> 00:26:33,395 that let me down are the non-Gambian dishes. 470 00:26:36,195 --> 00:26:38,235 OLIVIA: I'm a bit sad to be going home, to be honest. 471 00:26:38,235 --> 00:26:40,875 I don't know if you can tell. 472 00:26:40,875 --> 00:26:42,835 But I've made it this far 473 00:26:42,835 --> 00:26:44,555 and I need to be grateful about that. 474 00:26:47,035 --> 00:26:49,395 HOPE: It's so upsetting go home. 475 00:26:49,395 --> 00:26:51,755 It's been a great experience. 476 00:26:51,755 --> 00:26:55,635 I've really enjoyed my time here and I just could have wished 477 00:26:55,635 --> 00:26:57,635 it would have lasted longer. 478 00:27:02,795 --> 00:27:03,995 Well done, you five. 479 00:27:03,995 --> 00:27:06,755 You can afford yourselves a small celebration. 480 00:27:06,755 --> 00:27:09,875 You are now going to need every single ounce 481 00:27:09,875 --> 00:27:12,795 of energy and concentration. 482 00:27:12,795 --> 00:27:15,475 You are going in your first professional kitchen. 483 00:27:15,475 --> 00:27:18,155 You are going to be doing a lunchtime service. 484 00:27:18,155 --> 00:27:20,035 We'll see you there. 485 00:27:20,035 --> 00:27:21,195 Oh, my God! 486 00:27:21,195 --> 00:27:22,755 LAUGHTER 487 00:27:22,755 --> 00:27:25,595 This is the pinnacle point for me, tomorrow. I cannot wait. 488 00:27:25,595 --> 00:27:27,035 Well done! 489 00:27:37,075 --> 00:27:41,595 It's early morning, and the five remaining contestants 490 00:27:41,595 --> 00:27:45,315 are about to face the intense pressure of their first professional 491 00:27:45,315 --> 00:27:47,875 restaurant service... 492 00:27:47,875 --> 00:27:52,715 ..at JOIA, located on the 14th floor of art'otel, 493 00:27:52,715 --> 00:27:56,595 overlooking London's iconic Battersea Power Station. 494 00:27:56,595 --> 00:28:01,795 Going into a kitchen is something that I never thought I'd ever do 495 00:28:01,795 --> 00:28:05,075 in my life. It's almost too good to be true. 496 00:28:06,955 --> 00:28:10,235 BRIN: It kind of symbolises what I want to do for the rest of my life. 497 00:28:10,235 --> 00:28:13,275 I want to be cooking professionally. 498 00:28:13,275 --> 00:28:14,955 GEORGE: It's a privilege. It's an honour. 499 00:28:14,955 --> 00:28:18,235 And I really hope that I can do my best and prove that I deserve 500 00:28:18,235 --> 00:28:20,235 to be there. 501 00:28:20,235 --> 00:28:23,555 In charge is head chef Jose Jara. 502 00:28:23,555 --> 00:28:27,275 Growing up in Spain, his passion for cooking was ignited at 503 00:28:27,275 --> 00:28:29,035 an early age. 504 00:28:29,035 --> 00:28:33,475 When I was a child, my uncle, he used to have a restaurant and I used 505 00:28:33,475 --> 00:28:35,875 to help him. 506 00:28:35,875 --> 00:28:41,035 Was there where I got the interest about the hospitality. 507 00:28:41,035 --> 00:28:46,435 In 2023, a collaboration with two Michelin-starred Portuguese chef 508 00:28:46,435 --> 00:28:51,555 Henrique Sa Pessoa and his shared passion for Iberian food 509 00:28:51,555 --> 00:28:56,155 resulted in the opening of JOIA, where the menu focuses on modern 510 00:28:56,155 --> 00:29:00,555 interpretations of classic Spanish and Portuguese dishes. 511 00:29:00,555 --> 00:29:02,675 Iberian food is my roots. It's my food. 512 00:29:02,675 --> 00:29:04,115 It's the food that I cook at home. 513 00:29:04,115 --> 00:29:08,235 It's the food that I really... I really love and I really feel. 514 00:29:10,915 --> 00:29:12,955 It's going to be a big challenge for them. 515 00:29:12,955 --> 00:29:16,675 It's not easy to come to a kitchen for the first time. 516 00:29:16,675 --> 00:29:18,955 It's very important for us to keep the standard. 517 00:29:22,875 --> 00:29:24,675 Hello, guys. 518 00:29:24,675 --> 00:29:28,435 You will be cooking today some of our signature dishes. 519 00:29:28,435 --> 00:29:32,675 We have a very busy service today, so it's important that you keep 520 00:29:32,675 --> 00:29:36,795 focus, to listen and to really fully understand the recipes 521 00:29:36,795 --> 00:29:38,635 and the process. 522 00:29:38,635 --> 00:29:39,755 Are you ready? 523 00:29:39,755 --> 00:29:41,315 Yeah. Follow me. 524 00:29:42,995 --> 00:29:45,755 The contestants have three hours to prepare each 525 00:29:45,755 --> 00:29:47,755 of their dishes for service. 526 00:29:49,475 --> 00:29:53,315 Dinta is responsible for a vegetarian starter of leeks 527 00:29:53,315 --> 00:29:56,875 cooked two different ways - roasted and crispy. 528 00:29:56,875 --> 00:30:01,675 They're served with rocket, roasted hazelnuts and a romesco sauce. 529 00:30:01,675 --> 00:30:05,115 So this is one of our most popular dishes. 530 00:30:05,115 --> 00:30:07,635 Are you good at multitasking? I think so. 531 00:30:07,635 --> 00:30:11,155 You will have to work very organised and quick to make sure you manage 532 00:30:11,155 --> 00:30:14,995 the timing of the crispy leeks. To warm up properly the leeks. 533 00:30:14,995 --> 00:30:17,675 Also, to warm up correctly the romesco. 534 00:30:17,675 --> 00:30:20,275 The inspiration of this dish is from Catalonia in Spain. 535 00:30:20,275 --> 00:30:22,675 It's called calcot. 536 00:30:22,675 --> 00:30:25,835 So calcot are baby leeks that we normally cook in the barbecue 537 00:30:25,835 --> 00:30:28,435 and we dip with romesco. 538 00:30:28,435 --> 00:30:29,915 We place the rocket. 539 00:30:31,715 --> 00:30:35,555 The crispy leeks on top, some roasted hazelnuts 540 00:30:35,555 --> 00:30:38,355 that you previously need to roast in the oven. 541 00:30:43,555 --> 00:30:44,875 You think you can do this? 542 00:30:44,875 --> 00:30:47,515 I think I can... I can do this. There's lots of components. 543 00:30:47,515 --> 00:30:50,995 I think there's lots of preparation to do. Good. 544 00:30:50,995 --> 00:30:53,075 So the only Spanish food I've had is tapas. 545 00:30:53,075 --> 00:30:54,995 So this is completely new to me. 546 00:30:54,995 --> 00:30:57,075 So, lots of pressure. 547 00:30:57,075 --> 00:30:59,075 SHE LAUGHS 548 00:30:59,075 --> 00:31:02,955 Dinta's first job is to prep four kilos of leeks... 549 00:31:02,955 --> 00:31:06,955 I've prepped three leeks so far, so I think we better get a move on. 550 00:31:06,955 --> 00:31:08,115 SHE LAUGHS 551 00:31:08,115 --> 00:31:10,715 ..before roasting them in a charcoal Josper oven, 552 00:31:10,715 --> 00:31:15,075 which can reach temperatures of up to 600 degrees. 553 00:31:15,075 --> 00:31:20,355 They will have to completely burn the leeks in the Josper. 554 00:31:20,355 --> 00:31:23,355 And after, they will have to peel, one by one. 555 00:31:23,355 --> 00:31:25,195 And it's a big challenge because they will have a lot 556 00:31:25,195 --> 00:31:26,915 of quantity of leeks to clean. 557 00:31:26,915 --> 00:31:28,395 It's really hot. 558 00:31:30,755 --> 00:31:32,875 Also on starters is George... 559 00:31:34,515 --> 00:31:36,435 So, got a lot of things to do. 560 00:31:36,435 --> 00:31:37,635 What fun. 561 00:31:39,115 --> 00:31:43,195 ...who is responsible for a take on the traditional Portuguese dish 562 00:31:43,195 --> 00:31:48,515 bacalhau a bras, which is a mix of salt cod, egg and potato. 563 00:31:50,675 --> 00:31:51,955 It's a very popular dish. 564 00:31:51,955 --> 00:31:54,315 It's one of our signature dishes here in JOIA, 565 00:31:54,315 --> 00:31:56,795 and it's famous dish in Portugal. 566 00:31:56,795 --> 00:31:58,315 A little bit of pressure, then. 567 00:31:58,315 --> 00:31:59,795 THEY LAUGH 568 00:32:00,795 --> 00:32:04,595 During service, George will have just minutes to perfectly cook 569 00:32:04,595 --> 00:32:08,315 batches of the salt cod and potato in an egg mix. 570 00:32:08,315 --> 00:32:11,795 The role of eggs is very important because it will give all the smooth 571 00:32:11,795 --> 00:32:14,075 to the dish. So we don't want to do a scrambled egg. 572 00:32:14,075 --> 00:32:17,635 You have to make sure to manage three or four pan at the same time. 573 00:32:17,635 --> 00:32:19,595 I need four hands. Yes. 574 00:32:19,595 --> 00:32:21,635 THEY LAUGH 575 00:32:21,635 --> 00:32:24,915 The dish is garnished with dried black olives. 576 00:32:24,915 --> 00:32:28,275 And finish with a confit egg yolk. 577 00:32:28,275 --> 00:32:32,155 The confit at around 60 degrees for ten minutes. 578 00:32:32,155 --> 00:32:33,955 Putting the egg on top, cool water on that. 579 00:32:33,955 --> 00:32:38,075 If they just break the egg, we cannot send it. 580 00:32:38,075 --> 00:32:39,595 There you have it. 581 00:32:39,595 --> 00:32:42,075 Bacalhau a bras with confit egg yolk. 582 00:32:42,075 --> 00:32:43,875 Amazing. 583 00:32:43,875 --> 00:32:45,675 Never cooked anything like this before. 584 00:32:45,675 --> 00:32:48,555 It's really stepping up from what I usually cook at home. 585 00:32:48,555 --> 00:32:51,115 So, really excited to get stuck in. 586 00:32:53,035 --> 00:32:56,115 Probably got about 80 potatoes to peel, 587 00:32:56,115 --> 00:32:59,635 so it's going to be a long morning of doing this. 588 00:33:03,115 --> 00:33:08,075 Cliodhna is in charge of the catch of the day main course, a sharing 589 00:33:08,075 --> 00:33:11,635 sea bass dish, which is also cooked in the intense heat 590 00:33:11,635 --> 00:33:13,155 of the Josper oven. 591 00:33:13,155 --> 00:33:14,475 It's a challenge to work with 592 00:33:14,475 --> 00:33:16,955 the ovens. It's very important for the fish. 593 00:33:16,955 --> 00:33:20,115 The temperature have to be high, but not too high. 594 00:33:20,115 --> 00:33:23,115 So it's going to be around 300 degrees, ideally. Yeah. 595 00:33:23,115 --> 00:33:26,675 And give around three, four minutes. Three or four minutes. 596 00:33:26,675 --> 00:33:30,395 While the fish cooks, Cliodhna must prepare a broccoli 597 00:33:30,395 --> 00:33:32,875 and piquillo pepper side. 598 00:33:32,875 --> 00:33:34,995 So as you can see, very crispy skin. 599 00:33:34,995 --> 00:33:36,595 Fish are slightly burnt on the side. 600 00:33:36,595 --> 00:33:38,355 It's OK, but it's important 601 00:33:38,355 --> 00:33:40,995 the skin need to be very, very crispy. 602 00:33:40,995 --> 00:33:42,395 At the last minute, 603 00:33:42,395 --> 00:33:46,875 she must warm up a traditional sauce from Bilbao made with chilli. 604 00:33:50,755 --> 00:33:53,235 There are a lot of things going on on this dish. 605 00:33:53,235 --> 00:33:54,995 The hardest thing of cooking the fish 606 00:33:54,995 --> 00:33:57,675 is that Josper. OK? So don't overcook the fish. 607 00:33:57,675 --> 00:33:59,755 Perfect. 608 00:33:59,755 --> 00:34:02,355 I feel like I've got a lot of skill involved in my dish. 609 00:34:02,355 --> 00:34:05,075 Controlling the Josper, which I've never even heard of before 610 00:34:05,075 --> 00:34:07,075 I've set foot in the kitchen today. 611 00:34:07,075 --> 00:34:09,395 But I'm going to try my best, give it my all anyway. 612 00:34:11,875 --> 00:34:13,755 LAUGHTER Sorry! 613 00:34:16,195 --> 00:34:19,355 I went pollock fishing with my auntie in St Ives 614 00:34:19,355 --> 00:34:21,555 and googled how to fillet a fish, 615 00:34:21,555 --> 00:34:24,955 and that was how I got the knowledge to do this. 616 00:34:27,715 --> 00:34:32,155 Chris is on the meat main course, deboning 12 racks of pork 617 00:34:32,155 --> 00:34:35,715 which have been sous-vide for 24 hours. 618 00:34:35,715 --> 00:34:39,435 I've spent my whole career performing as a fire-breathing pig, 619 00:34:39,435 --> 00:34:43,195 so to be prepping it is the dream in this restaurant. 620 00:34:44,875 --> 00:34:49,115 Hi, Chris. So you're going to be in charge of suckling pig. 621 00:34:49,115 --> 00:34:52,755 This is one of my favourite dishes here - is lovely. To roast the whole 622 00:34:52,755 --> 00:34:56,715 suckling pig in Spain and Portugal is something very traditional. 623 00:34:58,475 --> 00:35:03,435 You will have to cook until the skin becomes very crispy and this colour. 624 00:35:03,435 --> 00:35:05,795 Chris will need to keep on top of orders 625 00:35:05,795 --> 00:35:08,195 because the pork cooks slowly. 626 00:35:08,195 --> 00:35:09,915 To make the skin very crispy, 627 00:35:09,915 --> 00:35:12,795 it's going to take you around 25 minutes, more or less. 628 00:35:12,795 --> 00:35:14,275 OK, it takes a long time. 629 00:35:15,555 --> 00:35:18,315 It's served with a spinach puree... 630 00:35:18,315 --> 00:35:20,675 If you heat too much, it's going to split. 631 00:35:20,675 --> 00:35:22,515 ..and black pepper sauce. 632 00:35:23,835 --> 00:35:26,675 OK, Chris, there you have it. Our suckling pig. 633 00:35:27,915 --> 00:35:29,755 Great. It looks absolutely amazing. 634 00:35:29,755 --> 00:35:32,475 I can't wait to plate that food. 635 00:35:32,475 --> 00:35:35,315 I know that is a prized delicacy. 636 00:35:35,315 --> 00:35:37,475 So to be handed that to cook, 637 00:35:37,475 --> 00:35:39,555 yeah, got to do it right. 638 00:35:42,115 --> 00:35:45,555 Probably one of the busiest dishes in prep. 639 00:35:45,555 --> 00:35:48,595 They need to work very quickly. 640 00:35:48,595 --> 00:35:53,675 This is quite a time-consuming job, so need to get quick with this one. 641 00:35:54,875 --> 00:35:57,475 For the first time in the competition, Brin 642 00:35:57,475 --> 00:35:59,955 will be making a pudding. 643 00:35:59,955 --> 00:36:01,595 Have you ever done dessert? 644 00:36:01,595 --> 00:36:05,395 I'm not a huge fan of doing dessert, so it's such a good opportunity... 645 00:36:05,395 --> 00:36:07,195 Are you excited? ..to learn by you guys. Absolutely. 646 00:36:07,195 --> 00:36:10,035 Always excited, yeah. Good. 647 00:36:10,035 --> 00:36:14,195 He's making Chef Jose's take on a traditional Portuguese dish 648 00:36:14,195 --> 00:36:16,315 called Abade de Priscos. 649 00:36:16,315 --> 00:36:18,755 Created in the 19th century, 650 00:36:18,755 --> 00:36:22,715 it's a set pudding made with egg yolk, cinnamon and port, 651 00:36:22,715 --> 00:36:24,515 topped with caramel. 652 00:36:24,515 --> 00:36:26,955 Very difficult to get it right. OK. 653 00:36:26,955 --> 00:36:30,435 Brin will need to work fast during prep to get his pudding mix 654 00:36:30,435 --> 00:36:32,875 made with enough time to set. 655 00:36:32,875 --> 00:36:34,795 We put a bit of crumble. 656 00:36:37,715 --> 00:36:41,035 This is fresh orange that you will need to be peeling 657 00:36:41,035 --> 00:36:42,475 during the service. 658 00:36:42,475 --> 00:36:45,875 Brin also has the challenge of forming a perfect quenelle 659 00:36:45,875 --> 00:36:47,675 of mandarin sorbet. 660 00:36:47,675 --> 00:36:49,235 Have you ever done a quenelle? 661 00:36:49,235 --> 00:36:51,675 I've tried. It's not worked out that well. 662 00:36:51,675 --> 00:36:52,995 THEY LAUGH 663 00:36:52,995 --> 00:36:54,235 There we go. 664 00:36:54,235 --> 00:36:55,795 It's a beautiful dish. 665 00:36:55,795 --> 00:36:58,675 I'm very excited to do it. 666 00:36:58,675 --> 00:37:01,995 It's got a lot of precise elements that I need to get right 667 00:37:01,995 --> 00:37:03,035 and on time. 668 00:37:03,035 --> 00:37:06,195 So, kind of straight in at the deep end now. 669 00:37:06,195 --> 00:37:09,835 Brin gets to work on the main component, the pudding mix. 670 00:37:09,835 --> 00:37:13,195 He must first accurately heat a sugar syrup with cinnamon 671 00:37:13,195 --> 00:37:14,555 and lemon peel. 672 00:37:14,555 --> 00:37:18,995 We're almost there. Just need to get it bang on 117. 673 00:37:18,995 --> 00:37:20,075 To cook the pudding, 674 00:37:20,075 --> 00:37:23,195 for that they need to make sure they mix properly the egg yolk 675 00:37:23,195 --> 00:37:26,315 with the port wine and the sugar in the right way to make sure 676 00:37:26,315 --> 00:37:28,475 they get the consistency and the flavour. 677 00:37:30,675 --> 00:37:32,995 Being in a professional kitchen, completely different 678 00:37:32,995 --> 00:37:36,395 for me. It's just a day of just complete firsts, 679 00:37:36,395 --> 00:37:38,035 and I'm loving it. 680 00:37:41,435 --> 00:37:44,395 There's 90 minutes prep time left. 681 00:37:44,395 --> 00:37:46,435 On the vegetarian starter, 682 00:37:46,435 --> 00:37:50,795 Dinta's been julienning her crispy leek component ready for deep-frying 683 00:37:50,795 --> 00:37:55,635 during service, while also making sure she roasts enough whole leeks 684 00:37:55,635 --> 00:37:58,195 for the second main element of the dish. 685 00:37:58,195 --> 00:37:59,435 It's really hot. 686 00:37:59,435 --> 00:38:00,635 SHE LAUGHS 687 00:38:02,075 --> 00:38:05,275 And she now needs to work on her sauce. 688 00:38:05,275 --> 00:38:09,315 I've never made a romesco sauce before, and so we're just going 689 00:38:09,315 --> 00:38:11,675 with what I've been taught today. 690 00:38:12,795 --> 00:38:14,955 We've got the garlic, the almonds, 691 00:38:14,955 --> 00:38:17,515 we've got the tomatoes, the vinegar. 692 00:38:23,675 --> 00:38:25,835 It's good, but you need to put a bit more olive oil. 693 00:38:25,835 --> 00:38:27,875 OK. Perfect. Thank you. 694 00:38:29,235 --> 00:38:30,435 I think it's going OK. 695 00:38:30,435 --> 00:38:33,315 There's lots to do, but it's quite fun. 696 00:38:33,315 --> 00:38:35,915 And it's hot in here. SHE LAUGHS 697 00:38:35,915 --> 00:38:39,035 Across the kitchen, George has only just finished prepping 698 00:38:39,035 --> 00:38:43,595 all the potatoes, which will make up part of the bacalhau mix. 699 00:38:43,595 --> 00:38:47,235 I think I've got a love-hate relationship with potatoes right now. 700 00:38:47,235 --> 00:38:51,355 And he's moving on to separating 20 egg yolks, which need to confit 701 00:38:51,355 --> 00:38:53,555 in time for service. 702 00:38:53,555 --> 00:38:56,435 So, confit... I've never done it myself before. 703 00:38:56,435 --> 00:38:59,635 If they confit a bit higher temperature that they should, 704 00:38:59,635 --> 00:39:01,915 the egg straight away is going to be overcook. 705 00:39:01,915 --> 00:39:03,915 And that's what we don't want. 706 00:39:05,995 --> 00:39:07,795 What happened? 707 00:39:07,795 --> 00:39:10,715 I just overcooked the egg, Chef, in all honesty. All right. 708 00:39:10,715 --> 00:39:13,995 We need to be very careful with that, because we cannot do 709 00:39:13,995 --> 00:39:15,475 that kind of wastage. 710 00:39:15,475 --> 00:39:18,595 So I just left the oil on the plancha for too long. 711 00:39:18,595 --> 00:39:19,755 All 20 again, 712 00:39:19,755 --> 00:39:22,075 so it's really... It's put me behind quite a lot now. 713 00:39:22,075 --> 00:39:24,475 So, just got to crack on, really. 714 00:39:26,075 --> 00:39:27,915 It's halfway through prep, 715 00:39:27,915 --> 00:39:30,115 but Cliodhna is still filleting 716 00:39:30,115 --> 00:39:32,035 sea bass. 717 00:39:32,035 --> 00:39:35,275 So the next one you will do better. Yes. 718 00:39:35,275 --> 00:39:40,035 I'd like to think I could be quicker, but I want to be thorough. 719 00:39:40,035 --> 00:39:41,275 It needs to be perfect. 720 00:39:41,275 --> 00:39:44,995 I don't want anything being sent back with bones in it or anything. 721 00:39:44,995 --> 00:39:49,355 Not too bad. I can feel some of the spine here. 722 00:39:49,355 --> 00:39:51,275 Cliodhna, I think she's a bit behind. 723 00:39:51,275 --> 00:39:52,595 She need to... 724 00:39:52,595 --> 00:39:56,675 She'll need to work quick to make sure she's in a good place. 725 00:39:59,275 --> 00:40:01,275 Chris also needs to speed up. 726 00:40:01,275 --> 00:40:04,835 He's only just finished deboning his 12 racks of pork. 727 00:40:04,835 --> 00:40:09,075 I have put the pork in the chiller to be compressed and squashed down, 728 00:40:09,075 --> 00:40:10,475 ready for service. 729 00:40:10,475 --> 00:40:13,555 And he needs to get going on his garnishes, 730 00:40:13,555 --> 00:40:15,955 a black pepper jus... 731 00:40:15,955 --> 00:40:18,635 I just hope I'm doing each step correctly. 732 00:40:18,635 --> 00:40:20,635 ..and the spinach puree. 733 00:40:20,635 --> 00:40:24,075 It's this list. Just get through this list at the moment. 734 00:40:24,075 --> 00:40:27,875 On dessert, Brin's racing to get his Portuguese pudding mix 735 00:40:27,875 --> 00:40:32,475 ready to cook as it needs to go in to chill well before service. 736 00:40:32,475 --> 00:40:37,715 This is the set custard caramel that's going to be 737 00:40:37,715 --> 00:40:39,475 kind of the star of the show. 738 00:40:41,995 --> 00:40:45,275 Timing is also critical on the pudding's accompaniment, 739 00:40:45,275 --> 00:40:48,995 a mandarin sorbet, which will need to freeze in time. 740 00:40:50,355 --> 00:40:54,155 Currently, I'm just blending the mix of the sorbet with this ridiculously 741 00:40:54,155 --> 00:40:55,395 large blender. 742 00:40:56,875 --> 00:40:58,275 Can mow the lawn with this! 743 00:41:00,595 --> 00:41:03,555 OK, guys. So it's almost one hour for service. 744 00:41:03,555 --> 00:41:05,555 All right? 745 00:41:05,555 --> 00:41:09,835 Dinta's romesco sauce is ready, and she's managed to get 746 00:41:09,835 --> 00:41:12,795 all her leeks charred in the Josper. 747 00:41:12,795 --> 00:41:15,115 But she still has a lot to do. 748 00:41:15,115 --> 00:41:18,155 I've got to get all the black bits off and then chop them 749 00:41:18,155 --> 00:41:21,755 into the right size so that they're ready to be cooked 750 00:41:21,755 --> 00:41:22,915 in the butter. 751 00:41:24,315 --> 00:41:26,835 George is also under pressure. 752 00:41:26,835 --> 00:41:28,675 Feeling massively out of my depth. 753 00:41:28,675 --> 00:41:30,315 I've still got a lot to do. 754 00:41:30,315 --> 00:41:33,035 He's redone the confit egg yolks. 755 00:41:33,035 --> 00:41:34,515 Won't be making that mistake again. 756 00:41:34,515 --> 00:41:38,075 But he's still deboning another key component for the bacalhau - 757 00:41:38,075 --> 00:41:40,555 the salt cod. I've got to finish my fish. 758 00:41:40,555 --> 00:41:43,515 Got to chop the parsley, get the olives ready. 759 00:41:43,515 --> 00:41:45,995 Make sure my onions are nicely caramelised, but not 760 00:41:45,995 --> 00:41:48,315 overcooked and burnt. So a lot to do still. 761 00:41:52,035 --> 00:41:54,315 Just half an hour left to start the service. 762 00:41:54,315 --> 00:41:57,395 So I'm a bit worried that they are not going to have on time. 763 00:41:57,395 --> 00:41:59,675 They are going to be very tight. 764 00:42:02,355 --> 00:42:05,075 It's all sped up slightly. 765 00:42:05,075 --> 00:42:08,635 Cliodhna's finally finished prepping her sea bass, but she's only 766 00:42:08,635 --> 00:42:11,235 just started work on the broccoli side. 767 00:42:11,235 --> 00:42:13,595 So I'm just going to do my confit pepper. 768 00:42:13,595 --> 00:42:16,475 So it is all systems go at the moment. 769 00:42:18,315 --> 00:42:20,955 OK, guys, I don't see you are taking this seriously now. 770 00:42:20,955 --> 00:42:23,555 I really hope you push, OK, and get ready. 771 00:42:23,555 --> 00:42:24,875 Yes, Chef. 772 00:42:26,995 --> 00:42:29,995 Meanwhile, on the meat main, Chris is still working 773 00:42:29,995 --> 00:42:32,755 through his extensive prep list. 774 00:42:32,755 --> 00:42:33,875 The pressure is on. 775 00:42:33,875 --> 00:42:36,795 I've still got some fine details to tune. 776 00:42:36,795 --> 00:42:38,675 Including portioning his pork. 777 00:42:38,675 --> 00:42:41,315 You need to trim to make it beautiful, but at the same 778 00:42:41,315 --> 00:42:43,355 time to avoid to have too many wastage. 779 00:42:43,355 --> 00:42:44,755 Yes, Chef. 780 00:42:46,075 --> 00:42:48,835 Yeah, a little bit nervous about this now. 781 00:42:48,835 --> 00:42:50,315 I'm not going to lie. 782 00:42:54,595 --> 00:42:57,635 On dessert, Brin's pudding mix is set. 783 00:42:57,635 --> 00:42:58,955 Yeah, looks great. 784 00:43:03,715 --> 00:43:04,875 Oosh! 785 00:43:07,515 --> 00:43:09,515 It's just folded in on itself. 786 00:43:09,515 --> 00:43:11,235 Hopefully I can make do with that. 787 00:43:11,235 --> 00:43:14,915 He now has the fiddly task of portioning the puddings to Chef's 788 00:43:14,915 --> 00:43:16,955 exacting standards. 789 00:43:16,955 --> 00:43:21,555 So, everything has to be cut to 2.7cm. 790 00:43:23,475 --> 00:43:26,395 If they don't cut right and they are not looking 791 00:43:26,395 --> 00:43:29,115 all the same, we wouldn't serve. 792 00:43:30,755 --> 00:43:32,955 Yeah, fairly pleased with that, to be honest with you. 793 00:43:32,955 --> 00:43:35,115 They look great. I'd eat them. So... 794 00:43:38,875 --> 00:43:42,155 It's 12:30 and the diners are arriving. 795 00:43:46,555 --> 00:43:48,115 This place is buzzing. 796 00:43:49,195 --> 00:43:50,635 It's an incredible view. 797 00:43:50,635 --> 00:43:53,475 The expectation is going to be sky-high. 798 00:43:53,475 --> 00:43:56,155 I love the pressure of a professional kitchen, 799 00:43:56,155 --> 00:43:58,195 every single dish looking exactly the same. 800 00:43:58,195 --> 00:44:00,115 Consistency is paramount. 801 00:44:02,075 --> 00:44:05,475 Thank you. Thank you so much. Thanks. Thanks. 802 00:44:05,475 --> 00:44:08,155 The first orders are in... 803 00:44:08,155 --> 00:44:11,035 Guys, check on. Two leeks, bacalhau. Yes, Chef. 804 00:44:11,035 --> 00:44:12,275 Yes, Chef! 805 00:44:12,275 --> 00:44:16,275 ..for both the vegetarian and salted cod starters. 806 00:44:16,275 --> 00:44:19,075 Five minutes to send the leeks and the bacalhau, OK? 807 00:44:19,075 --> 00:44:20,715 GEORGE: Yes, Chef. 808 00:44:20,715 --> 00:44:25,315 Dinta to needs to keep an eye on her deep-fried leeks while basting 809 00:44:25,315 --> 00:44:27,995 the roasted ones in butter. 810 00:44:27,995 --> 00:44:31,075 I've got to be careful they don't burn. 811 00:44:31,075 --> 00:44:33,155 Dinta. Come on, come on. We need to push, eh? 812 00:44:34,435 --> 00:44:39,475 Leeks cooked, she now needs to get her first two orders plated. 813 00:44:39,475 --> 00:44:41,635 Dinta, you need to glaze the leeks a little bit 814 00:44:41,635 --> 00:44:42,795 more next time. 815 00:44:43,995 --> 00:44:48,075 It's a little bit stressful, but actually I'm really enjoying it. 816 00:44:48,075 --> 00:44:51,595 Meanwhile, George is juggling multiple pans of his cod, 817 00:44:51,595 --> 00:44:53,435 potato and egg bacalhau. 818 00:44:53,435 --> 00:44:55,515 Feel a little bit under pressure now. 819 00:44:55,515 --> 00:44:57,875 Got six on. 820 00:44:57,875 --> 00:44:59,795 Really don't want to cook those eggs. 821 00:44:59,795 --> 00:45:02,035 George, I need two bacalhau now, please. 822 00:45:02,035 --> 00:45:03,955 Yes, Chef. Coming. 823 00:45:03,955 --> 00:45:07,955 He's got his first two cooked without scrambling the eggs. 824 00:45:07,955 --> 00:45:09,235 George, no. 825 00:45:09,235 --> 00:45:11,955 This is not what we plate before. OK? OK. 826 00:45:11,955 --> 00:45:13,955 So the cod need to be in the middle of the plate. 827 00:45:13,955 --> 00:45:15,995 OK. You need to make it completely flat. 828 00:45:15,995 --> 00:45:18,995 OK. So can you plate again, please? Yes, Chef. 829 00:45:18,995 --> 00:45:21,155 Sorry, Chef. 830 00:45:21,155 --> 00:45:24,795 Stressful. Chef just wants this to be completely precise. 831 00:45:24,795 --> 00:45:27,755 I know that I've got to work on my presentation today. 832 00:45:27,755 --> 00:45:31,475 Dinta is also struggling to present her dish perfectly. 833 00:45:33,755 --> 00:45:36,755 Dinta, can you, please, a bit more volume when you plate? 834 00:45:36,755 --> 00:45:38,435 A bit more height, OK? OK. 835 00:45:38,435 --> 00:45:39,715 Thank you. 836 00:45:39,715 --> 00:45:41,235 Service, please. 837 00:45:46,195 --> 00:45:47,875 Those leeks are absolutely perfect. 838 00:45:47,875 --> 00:45:50,155 They are buttery soft. They're just falling apart. 839 00:45:50,155 --> 00:45:51,635 They taste absolutely delicious. 840 00:45:51,635 --> 00:45:53,875 I think Dinta has done a really good job. 841 00:45:53,875 --> 00:45:57,595 George has quickly replated his first two bacalhau. 842 00:45:57,595 --> 00:46:01,595 So, I really got to just try and nail it, really. 843 00:46:01,595 --> 00:46:06,835 But if he breaks the confit egg yolks, they will be ruined again. 844 00:46:06,835 --> 00:46:08,875 Much happier with these ones. 845 00:46:14,435 --> 00:46:16,715 Much better. Thank you. Thanks, Chef. 846 00:46:20,515 --> 00:46:23,915 I think Dr George has understood this perfectly. 847 00:46:23,915 --> 00:46:27,875 I've got a perfect confit egg yolk. You had a perfect confit egg yolk. 848 00:46:27,875 --> 00:46:31,635 That salt cod with that almost creamy sauce made from the egg yolk. 849 00:46:31,635 --> 00:46:34,115 The potatoes have been fried, but then they've become soft 850 00:46:34,115 --> 00:46:37,355 with all the mixture. He's done a great job, George. 851 00:46:37,355 --> 00:46:40,675 Cliodhna and Chris are up next with main courses. 852 00:46:40,675 --> 00:46:43,315 I feel a bit shaky. 853 00:46:43,315 --> 00:46:46,195 Check on. Leeks, bacalhau, finish with suckling pig 854 00:46:46,195 --> 00:46:47,715 and catch of the day, please. 855 00:46:47,715 --> 00:46:49,595 CHRIS: Yes, Chef. GEORGE: Yes, Chef. 856 00:46:49,595 --> 00:46:51,035 Cliodhna must take care 857 00:46:51,035 --> 00:46:53,555 each sea bass doesn't burn in the intense heat 858 00:46:53,555 --> 00:46:55,555 of the Josper... 859 00:46:55,555 --> 00:46:57,195 Hell fire, that's hot. 860 00:46:57,195 --> 00:47:00,075 ..while keeping up with several checks. 861 00:47:00,075 --> 00:47:02,635 Please, so we have a check on two leeks, bacalhau, 862 00:47:02,635 --> 00:47:05,955 finish with suckling pig and catch of the day. 863 00:47:05,955 --> 00:47:11,355 It's tough to listen to the chef calling out the tickets and hearing 864 00:47:11,355 --> 00:47:12,675 the right thing. 865 00:47:12,675 --> 00:47:15,715 Check on. Two catch of the day and suckling pig, please. 866 00:47:15,715 --> 00:47:18,235 Guys, we are getting busier, OK, so we need to push now 867 00:47:18,235 --> 00:47:19,915 and be focused, OK? 868 00:47:19,915 --> 00:47:22,435 This is intense and I've already got eight orders 869 00:47:22,435 --> 00:47:24,955 on for the catch of the day. 870 00:47:24,955 --> 00:47:27,555 Chris is also straight in at the deep end, 871 00:47:27,555 --> 00:47:31,635 crisping up the skin on multiple pork orders. 872 00:47:31,635 --> 00:47:34,635 You want it like a sheet of glass. 873 00:47:34,635 --> 00:47:38,035 I feel on top of it, but I mean, who knows? 874 00:47:41,235 --> 00:47:43,595 Cliodhna, how long you need for the catch of the day? 875 00:47:43,595 --> 00:47:46,395 30 seconds. Let's go. 876 00:47:46,395 --> 00:47:47,955 This is my first plate. 877 00:47:51,875 --> 00:47:52,915 So, well done. 878 00:47:52,915 --> 00:47:56,275 Next time, you need your piquillo pepper a bit less cooked, OK. 879 00:47:56,275 --> 00:47:58,315 Right. Right. No worries. Sorry, Chef. 880 00:48:01,435 --> 00:48:02,675 Whoa. 881 00:48:02,675 --> 00:48:03,795 Nice. 882 00:48:05,555 --> 00:48:08,955 Cliodhna has taken a lot of care over that fish. 883 00:48:08,955 --> 00:48:10,435 That is beautiful. 884 00:48:10,435 --> 00:48:12,155 It's cooked absolutely beautifully. 885 00:48:12,155 --> 00:48:16,035 And that piquillo smoky pepper underneath is fantastic. 886 00:48:16,035 --> 00:48:18,475 So it's hot, hot, hot. 887 00:48:18,475 --> 00:48:22,835 After 25 minutes of skin-crisping, Chris' first pork 888 00:48:22,835 --> 00:48:24,275 is ready to plate. 889 00:48:26,835 --> 00:48:30,795 Chris, the next time, please, the quenelle is too big. 890 00:48:30,795 --> 00:48:32,995 You need to make it smaller, OK? Slightly smaller. 891 00:48:32,995 --> 00:48:35,515 The crispy skin is really good. Right. Well done. 892 00:48:35,515 --> 00:48:36,995 Thanks, Chef. 893 00:48:41,235 --> 00:48:43,795 Hey! So I've got the suckling pig belly. 894 00:48:46,675 --> 00:48:48,995 Really lovely, moist meat. 895 00:48:48,995 --> 00:48:51,875 And that crackling is wonderful. 896 00:48:51,875 --> 00:48:55,355 Lovely, smooth spinach puree. Everything seasoned very, very well. 897 00:48:55,355 --> 00:48:57,035 Chris is on his way. 898 00:48:59,035 --> 00:49:01,035 Brin is now up with dessert. 899 00:49:02,275 --> 00:49:06,235 Just trying my best to not tear anything, 900 00:49:06,235 --> 00:49:08,795 make sure I plate it really steadily. 901 00:49:14,315 --> 00:49:16,235 I'm a bit nervous about the quenelles. 902 00:49:16,235 --> 00:49:18,155 Under pressure, they're going to be difficult. 903 00:49:18,155 --> 00:49:21,195 I think not under pressure, they're going to be difficult. 904 00:49:32,355 --> 00:49:34,435 Brin, it's your first pudding. 905 00:49:34,435 --> 00:49:37,195 The quenelles need to be a bit more refined. 906 00:49:37,195 --> 00:49:38,595 OK. Yes, Chef. 907 00:49:38,595 --> 00:49:40,515 Perfect. 908 00:49:40,515 --> 00:49:43,795 The quenelle could be a bit better. Considering that it's the first 909 00:49:43,795 --> 00:49:46,675 time that he's doing a quenelle, it's well done. 910 00:49:48,075 --> 00:49:50,155 JOHN: It looks fantastic. 911 00:49:50,155 --> 00:49:51,675 Look at that. 912 00:49:55,875 --> 00:49:58,355 Mm! Oh! 913 00:49:59,395 --> 00:50:00,595 Sharp mandarin. 914 00:50:00,595 --> 00:50:04,475 Sweet, sweet pudding. That crumb is almost like shortbread biscuit. 915 00:50:04,475 --> 00:50:06,475 That is really, really good. 916 00:50:07,995 --> 00:50:11,115 JOSE: We are getting very busy, so they need to hurry up and push 917 00:50:11,115 --> 00:50:13,035 to make sure that we are on time. 918 00:50:13,035 --> 00:50:17,675 Service is in full swing, but George's bacalhau 919 00:50:17,675 --> 00:50:21,155 is so popular, he has multiple checks backed up. 920 00:50:21,155 --> 00:50:24,835 George, you have eight bacalhau in total. You really need to push, OK? 921 00:50:24,835 --> 00:50:26,035 Yes, Chef. 922 00:50:26,035 --> 00:50:28,995 Juggling so many orders, he's taken his eye off one 923 00:50:28,995 --> 00:50:31,115 of his cod mix batches. 924 00:50:31,115 --> 00:50:33,915 George, please. Can you smell burn? 925 00:50:33,915 --> 00:50:35,115 Let's make a new one. 926 00:50:35,115 --> 00:50:37,635 Just had to start cooking it again. 927 00:50:37,635 --> 00:50:40,835 George is being...struggling a little bit more with the cod, 928 00:50:40,835 --> 00:50:43,435 so I need to make sure they work quick. 929 00:50:43,435 --> 00:50:45,115 George, how long you need? 930 00:50:45,115 --> 00:50:46,475 Two minutes, Chef. 931 00:50:48,155 --> 00:50:50,155 Guys, check on two leeks, two bacalhau, 932 00:50:50,155 --> 00:50:53,115 finished with two suckling pig and two catch of the day, please. 933 00:50:53,115 --> 00:50:55,035 Yes, Chef. 934 00:50:55,035 --> 00:50:59,675 Dinta's starter is also proving popular, and as the orders flood in, 935 00:50:59,675 --> 00:51:02,435 she's hit a major problem. 936 00:51:02,435 --> 00:51:04,755 I don't have enough food. 937 00:51:04,755 --> 00:51:06,075 How many more leeks do we need? 938 00:51:06,075 --> 00:51:08,675 So leeks... Because we're running out of leeks. 939 00:51:08,675 --> 00:51:10,115 So you need to burn more quick, OK? 940 00:51:10,115 --> 00:51:13,315 You need to go quick, burn more quick and peel them, OK? 941 00:51:15,235 --> 00:51:18,195 So I need to make some more leeks, which is going 942 00:51:18,195 --> 00:51:19,475 to take some time. 943 00:51:22,155 --> 00:51:24,715 George is still trying to catch up, 944 00:51:24,715 --> 00:51:27,075 plating his new batch of bacalhau. 945 00:51:28,635 --> 00:51:30,115 Is that OK, Chef? 946 00:51:30,115 --> 00:51:31,635 OK. Much better, George. 947 00:51:31,635 --> 00:51:34,235 But you need to keep going, OK? Yes, Chef. 948 00:51:37,795 --> 00:51:42,235 Cliodhna, you have six catch of the day with broccoli. 949 00:51:42,235 --> 00:51:43,875 Yes, Chef. 950 00:51:43,875 --> 00:51:47,795 Cliodhna is still trying to keep on top of sea bass orders. 951 00:51:49,315 --> 00:51:50,835 SHE EXHALES 952 00:51:56,195 --> 00:51:57,355 Jesus! 953 00:51:58,795 --> 00:52:02,435 I just burnt the inside of my fingers and my hand. 954 00:52:04,235 --> 00:52:06,155 SOBBING: And it just hurts. 955 00:52:06,155 --> 00:52:08,915 Sorry, Chef. Cliodhna, don't worry, OK? 956 00:52:08,915 --> 00:52:10,875 Don't worry. You want to take five minutes? 957 00:52:10,875 --> 00:52:12,675 Yeah. Just... Sorry. 958 00:52:12,675 --> 00:52:14,355 You can take five minutes, and then we carry on 959 00:52:14,355 --> 00:52:16,395 with the service. Thanks, Chef. 960 00:52:20,995 --> 00:52:23,715 On pork, Chris is having more success. 961 00:52:25,115 --> 00:52:27,475 Chris, how long you need? One minute, Chef. One minute? 962 00:52:27,475 --> 00:52:28,675 Yeah. 963 00:52:30,275 --> 00:52:34,675 I've got to do a better quenelle of spinach, smaller. 964 00:52:34,675 --> 00:52:36,275 That's already better. 965 00:52:40,875 --> 00:52:43,715 Chris, good. Thank you. 966 00:52:43,715 --> 00:52:45,995 Service, please. 967 00:52:45,995 --> 00:52:50,755 On dessert, Brin's still trying to perfect his quenelles. 968 00:52:50,755 --> 00:52:53,915 It's a bit harder when there's quite a lot to do in one go. 969 00:52:55,675 --> 00:52:57,315 But he's not giving up. 970 00:53:02,795 --> 00:53:05,755 OK, Brin. It's much better, that quenelle, OK? 971 00:53:05,755 --> 00:53:09,475 Much more beautiful. Thank you. Well done. 972 00:53:09,475 --> 00:53:11,675 Service is drawing to a close. 973 00:53:12,955 --> 00:53:16,075 Four leeks, but I need one right now, please. OK? 974 00:53:16,075 --> 00:53:17,235 Yes, Chef. 975 00:53:17,235 --> 00:53:19,555 And while having to keep on top of her checks... 976 00:53:19,555 --> 00:53:20,995 Here you go, Chef. 977 00:53:20,995 --> 00:53:24,075 ..Dinta has managed to burn and peel more whole leeks 978 00:53:24,075 --> 00:53:26,195 for the last remaining orders. 979 00:53:27,955 --> 00:53:31,555 OK, Dinta, we are almost there. OK, this is the last two leeks. 980 00:53:32,595 --> 00:53:34,115 Make them perfect. 981 00:53:34,115 --> 00:53:35,275 Thanks, Chef. 982 00:53:37,035 --> 00:53:39,755 Got my last two on now, so I've got to make sure these are perfect 983 00:53:39,755 --> 00:53:42,275 to make sure I impress Chef. 984 00:53:46,195 --> 00:53:48,155 DINTA: There you go. Last two, Chef. 985 00:53:48,155 --> 00:53:49,835 OK, Dinta... 986 00:53:51,275 --> 00:53:53,235 Well done. So you are done with the leeks. I am. 987 00:53:53,235 --> 00:53:56,275 So you did very well. Thank you. Yes, Chef. Thank you. 988 00:53:58,795 --> 00:54:01,275 That was super stressful. 989 00:54:01,275 --> 00:54:03,275 We've run out of food, but I'm hoping he was happy 990 00:54:03,275 --> 00:54:04,915 with what I served. 991 00:54:09,395 --> 00:54:12,555 Last two bacalhau, Chef. OK, George, you did it. 992 00:54:12,555 --> 00:54:14,915 OK? A bit challenging at the beginning, but now 993 00:54:14,915 --> 00:54:16,915 they are looking good. Thank you, Chef. Well done. 994 00:54:16,915 --> 00:54:18,715 Congratulations. Thank you. 995 00:54:21,075 --> 00:54:23,835 Three hours of absolute chaos, but got through it. 996 00:54:23,835 --> 00:54:27,475 A lot of hard work, but what a pleasure to be here. 997 00:54:30,995 --> 00:54:33,475 Chris, last two suckling pig away, please. 998 00:54:33,475 --> 00:54:34,715 Yes, Chef. 999 00:54:37,995 --> 00:54:41,435 I wish I was out there eating it, to be honest. 1000 00:54:41,435 --> 00:54:43,715 OK. Thanks, Chef. 1001 00:54:43,715 --> 00:54:46,795 Well done. You must be proud of yourself, because what you did 1002 00:54:46,795 --> 00:54:48,915 is not easy. You did it really well. 1003 00:54:48,915 --> 00:54:51,035 Well done. Thank you. Thanks so much. 1004 00:54:52,435 --> 00:54:56,355 It's been really intense, but I've learned a lot today. 1005 00:54:58,035 --> 00:55:02,595 Despite burning herself, Cliodhna is determined to finish service. 1006 00:55:05,475 --> 00:55:07,755 Giving up is not an option. 1007 00:55:07,755 --> 00:55:08,755 Never, ever. 1008 00:55:15,035 --> 00:55:16,995 Cliodhna, I think you did really well. 1009 00:55:16,995 --> 00:55:19,075 Thank you. Well done. Thank you so much. 1010 00:55:19,075 --> 00:55:21,115 Cheers. Service, please. 1011 00:55:22,995 --> 00:55:26,155 I really enjoyed it. Like, it were all going really well. 1012 00:55:26,155 --> 00:55:28,675 And I'm so proud of myself for carrying on. 1013 00:55:28,675 --> 00:55:31,235 I'm definitely earned a drink or five now, I think. 1014 00:55:34,555 --> 00:55:38,795 It's now down to Brin to finish service on a high. 1015 00:55:38,795 --> 00:55:42,355 OK, Brin, so last two dessert away for table 28, please. 1016 00:55:42,355 --> 00:55:43,635 Yes, Chef. 1017 00:55:49,195 --> 00:55:51,995 Perfect. Not easy to make...to make the pudding, 1018 00:55:51,995 --> 00:55:55,035 especially to make the quenelle. And you did it, so well done. 1019 00:55:55,035 --> 00:55:57,595 Thank you very much, Chef. Thank you. Thank you. 1020 00:56:00,235 --> 00:56:02,435 Absolutely loved that today. Loads of fun. 1021 00:56:02,435 --> 00:56:04,075 Table 28. 1022 00:56:04,075 --> 00:56:07,475 I hope I made him proud because I really did enjoy it. 1023 00:56:07,475 --> 00:56:08,755 Did my best. 1024 00:56:12,995 --> 00:56:18,195 The amateurs' first restaurant service is finally at an end. 1025 00:56:18,195 --> 00:56:22,755 At the beginning I was concerned because they were a bit behind. 1026 00:56:24,395 --> 00:56:28,035 It's not easy, but they did really well at the end. 1027 00:56:31,475 --> 00:56:34,435 I'm feeling absolutely worn out after my experience in the kitchen. 1028 00:56:34,435 --> 00:56:37,075 It's a completely different world in there. 1029 00:56:37,075 --> 00:56:38,875 But you can tell by the smile on my face 1030 00:56:38,875 --> 00:56:42,115 that I absolutely enjoyed my time in there. 1031 00:56:42,115 --> 00:56:45,035 I felt like it was a very, very challenging environment 1032 00:56:45,035 --> 00:56:48,315 to be in, but I managed to pull it off somehow. 1033 00:56:48,315 --> 00:56:50,315 So, yeah, I'm very proud of myself. 1034 00:56:52,195 --> 00:56:53,555 I'm super buzzed. 1035 00:56:53,555 --> 00:56:56,995 It was such a rush, and it was really pressured. 1036 00:56:56,995 --> 00:56:59,435 But, yeah, just totally enjoyed it. 1037 00:57:01,115 --> 00:57:04,115 That was their first ever taste of a professional kitchen. 1038 00:57:04,115 --> 00:57:05,675 And they were amazing! 1039 00:57:07,115 --> 00:57:09,715 The remaining contestants in Knockout Week will be back 1040 00:57:09,715 --> 00:57:13,755 to the MasterChef kitchen, and it's time to fight it out. 1041 00:57:18,595 --> 00:57:22,595 Next time, the remaining cooks are back. 1042 00:57:22,595 --> 00:57:23,795 Oh-oh-oh! 1043 00:57:23,795 --> 00:57:26,035 Oh! Just one challenge... 1044 00:57:26,035 --> 00:57:28,955 HE EXHALES stands between them... Ah! 1045 00:57:28,955 --> 00:57:31,795 ..and a place in the semifinals. 1046 00:57:31,795 --> 00:57:33,515 Oh, my God. 1047 00:57:33,515 --> 00:57:37,395 You could quite easily just demolish about six kilo of that. 1048 00:57:38,755 --> 00:57:40,195 I think it's ace.