1 00:00:02,380 --> 00:00:04,820 After six weeks of intense competition, 2 00:00:04,860 --> 00:00:07,660 it's the MasterChef semifinals. 3 00:00:07,700 --> 00:00:09,900 We are down to our best eight, 4 00:00:09,940 --> 00:00:12,300 and it's time to really put them to the test. 5 00:00:12,340 --> 00:00:15,100 And I mean, put them to the test. 6 00:00:15,140 --> 00:00:17,820 Tonight, they travel to one of the country's 7 00:00:17,860 --> 00:00:20,380 most prestigious banqueting venues... 8 00:00:21,500 --> 00:00:25,780 ..to cater a landmark occasion in MasterChef history... 9 00:00:25,820 --> 00:00:28,420 Upstairs there is bow ties, there's ballgowns, 10 00:00:28,460 --> 00:00:29,820 and there are Michelin stars. 11 00:00:29,860 --> 00:00:31,540 Good luck. BRIN GROANS 12 00:00:31,580 --> 00:00:33,740 EQUIPMENT BLEEPS What? Why are you bleeping?! 13 00:00:33,780 --> 00:00:36,300 They've got to be in the oven in 20 minutes. 14 00:00:36,340 --> 00:00:38,620 I wouldn't want to be in that kitchen, that's for sure. 15 00:00:38,660 --> 00:00:41,340 ..before two are sent home. 16 00:00:41,380 --> 00:00:43,340 Do you know, I've watched this for 20 years, 17 00:00:43,380 --> 00:00:46,460 and I never, ever thought that I would be here 18 00:00:46,500 --> 00:00:48,020 in the semifinals of MasterChef. 19 00:00:49,100 --> 00:00:52,220 I think nerves are probably overriding the excitement 20 00:00:52,260 --> 00:00:53,780 at the moment. 21 00:00:53,820 --> 00:00:55,740 I would just be gutted to go home. 22 00:00:57,140 --> 00:00:59,220 I would absolutely love to win more than anything, 23 00:00:59,260 --> 00:01:01,140 but I'm against seven of the country's 24 00:01:01,180 --> 00:01:02,700 absolute best home cooks. 25 00:01:04,140 --> 00:01:06,020 The competition's so, so close. 26 00:01:07,340 --> 00:01:09,420 Time to turn up the heat. 27 00:01:13,860 --> 00:01:15,340 OMINOUS ORCHESTRAL MUSIC 28 00:01:28,340 --> 00:01:32,060 Welcome to the absolutely stunning Fishmongers' Hall 29 00:01:32,100 --> 00:01:35,220 here on the banks of the Thames, right next to London Bridge. 30 00:01:35,260 --> 00:01:37,780 {\an8}This beautiful building today 31 00:01:37,820 --> 00:01:40,220 is hosting an extraordinary dinner. 32 00:01:40,260 --> 00:01:45,740 A dinner to celebrate the 20th anniversary of MasterChef. 33 00:01:45,780 --> 00:01:50,900 You have the honour of hosting this dinner party. 34 00:01:50,940 --> 00:01:54,860 We have invited 70 significant figures 35 00:01:54,900 --> 00:01:57,980 from the last 20 years of MasterChef. 36 00:01:58,020 --> 00:02:01,180 Guest chefs, guest critics, 37 00:02:01,220 --> 00:02:04,980 and, of course, past winners and finalists. 38 00:02:05,020 --> 00:02:06,100 You may have noticed 39 00:02:06,140 --> 00:02:10,260 that my friend and colleague here is dressed for action. 40 00:02:10,300 --> 00:02:14,100 All right? John, today, is your executive head chef. 41 00:02:15,180 --> 00:02:17,100 It's an extraordinary occasion. 42 00:02:17,140 --> 00:02:20,580 And not only will you be cooking for some of the movers and shakers 43 00:02:20,620 --> 00:02:24,060 in the culinary world, but you'll also be cooking food 44 00:02:24,100 --> 00:02:27,620 inspired by past champions. 45 00:02:27,660 --> 00:02:29,500 And we're going to split you into three teams, 46 00:02:29,540 --> 00:02:33,100 and each team is going to be responsible for their own course. 47 00:02:33,140 --> 00:02:35,180 Chris and Louise, congratulations, 48 00:02:35,220 --> 00:02:36,820 you're on the first course. 49 00:02:36,860 --> 00:02:39,420 Tom, Brin, Cliodhna, 50 00:02:39,460 --> 00:02:40,420 main course. 51 00:02:42,340 --> 00:02:45,660 Mary, Abi, George, 52 00:02:45,700 --> 00:02:48,020 you guys are on dessert. 53 00:02:49,460 --> 00:02:51,900 At the end of today, John and I will pick our top team, 54 00:02:51,940 --> 00:02:54,820 and that team will go straight through to the next round. 55 00:02:54,860 --> 00:02:56,180 The other two teams, 56 00:02:56,220 --> 00:02:58,420 you are going to have to face a cook-off 57 00:02:58,460 --> 00:03:00,420 to cement your place in the competition. 58 00:03:01,740 --> 00:03:03,420 This is a massive event. 59 00:03:03,460 --> 00:03:06,420 Please give it everything you've got. 60 00:03:06,460 --> 00:03:08,420 I'll see you down there. Off you go. 61 00:03:08,460 --> 00:03:10,620 UPBEAT MUSIC 62 00:03:12,780 --> 00:03:13,780 Today's a massive deal. 63 00:03:13,820 --> 00:03:14,820 If it's pressure, 64 00:03:14,860 --> 00:03:17,340 it's the most pressure we've had so far, I think. 65 00:03:17,380 --> 00:03:19,580 70 is a big number. 66 00:03:19,620 --> 00:03:21,260 It's a lot of people to cook for. 67 00:03:21,300 --> 00:03:23,100 I think we're going to have to be organised 68 00:03:23,140 --> 00:03:25,380 and absolutely focused. 69 00:03:25,420 --> 00:03:27,340 To be cooking for that many people, 70 00:03:27,380 --> 00:03:29,780 and have to get it completely precise. 71 00:03:29,820 --> 00:03:31,260 It's massive, 72 00:03:31,300 --> 00:03:32,380 but so exciting. 73 00:03:33,780 --> 00:03:34,900 Cheers. 74 00:03:34,940 --> 00:03:37,140 We have just set them a mammoth task. 75 00:03:37,180 --> 00:03:38,460 Oh, my God, these mangoes! 76 00:03:38,500 --> 00:03:42,500 Each course has the influence of three past MasterChef champions. 77 00:03:42,540 --> 00:03:44,740 But it's not just dishes influenced by the champions, 78 00:03:44,780 --> 00:03:47,740 it's a dish that enabled them to win the trophy. 79 00:03:47,780 --> 00:03:50,900 It means it's going to have to be really special. 80 00:03:50,940 --> 00:03:53,860 NARRATOR: Circus performer Chris and farmer Louise 81 00:03:53,900 --> 00:03:56,020 have been put in charge of the starter, 82 00:03:56,060 --> 00:04:01,180 that has taken inspiration from 2018 winner Kenny Tutt... 83 00:04:01,220 --> 00:04:04,660 ..2019 winner Irini Tzortzoglou... 84 00:04:04,700 --> 00:04:08,020 ..and 2020 winner Thomas Frake. 85 00:04:08,060 --> 00:04:10,900 So the starter's made up of a seared scallop, 86 00:04:10,940 --> 00:04:14,260 smoked cauliflower puree with a scallop roe cracker, 87 00:04:14,300 --> 00:04:15,420 a piece of red mullet, 88 00:04:15,460 --> 00:04:19,380 straw potatoes with vinegar powder, gherkin and fennel pickle. 89 00:04:19,420 --> 00:04:21,540 The thing is, that starter is really delicate. 90 00:04:21,580 --> 00:04:23,180 I mean, they need a perfect touch. 91 00:04:23,220 --> 00:04:26,860 I mean, 70 dishes with fresh fish cooking to order. 92 00:04:26,900 --> 00:04:28,940 Mate, that's a massive challenge. 93 00:04:28,980 --> 00:04:30,980 Getting 70 scallops out of the shell, 94 00:04:31,020 --> 00:04:33,100 keeping the roe intact for the cracker, 95 00:04:33,140 --> 00:04:35,300 then filleting enough fish for 70 people 96 00:04:35,340 --> 00:04:36,820 and then cooking it. 97 00:04:36,860 --> 00:04:39,020 LOUISE MAKES EXPLOSIVE SOUND Brain explosion. 98 00:04:39,060 --> 00:04:40,580 First job for Louise, 99 00:04:40,620 --> 00:04:42,700 prep the 70 scallops... 100 00:04:42,740 --> 00:04:43,860 It's a new skill I'm learning. 101 00:04:43,900 --> 00:04:45,500 It's not something I've done before, 102 00:04:45,540 --> 00:04:47,900 so concentrate and crack on. 103 00:04:49,780 --> 00:04:52,340 ..while team-mate Chris has the huge task 104 00:04:52,380 --> 00:04:57,100 of perfectly filleting and pin boning 25 red mullet. 105 00:04:57,140 --> 00:04:59,140 Are you OK? Yeah. 106 00:04:59,180 --> 00:05:01,580 There are nerves. The stakes are huge. 107 00:05:01,620 --> 00:05:04,900 Nobody wants to cook again or go home, 108 00:05:04,940 --> 00:05:06,220 and so it's enormous. 109 00:05:06,260 --> 00:05:08,540 But it's a once in a lifetime opportunity, 110 00:05:08,580 --> 00:05:10,740 so you've got to grab it with both hands. 111 00:05:10,780 --> 00:05:13,060 We're going to smash this, guys. Everyone feeling good? 112 00:05:13,100 --> 00:05:14,300 Feel good. Yeah. 113 00:05:14,340 --> 00:05:16,420 Personal trainer Cliodhna, 114 00:05:16,460 --> 00:05:18,300 car sales manager Tom, 115 00:05:18,340 --> 00:05:20,460 and veterinary surgeon Brin 116 00:05:20,500 --> 00:05:22,580 have been tasked with the main course 117 00:05:22,620 --> 00:05:24,540 that has been brought together from the dishes 118 00:05:24,580 --> 00:05:27,580 of 2010 winner Dhruv Baker, 119 00:05:27,620 --> 00:05:30,660 2015 winner Simon Wood 120 00:05:30,700 --> 00:05:35,140 and 2017 winner Dr Saliha Mahmood Ahmed. 121 00:05:35,180 --> 00:05:38,180 This main course is pigeon wellington, 122 00:05:38,220 --> 00:05:42,060 a seared spiced duck breast and spiced carrots 123 00:05:42,100 --> 00:05:46,180 finished off with a split sauce of watercress oil and cassis. 124 00:05:46,220 --> 00:05:48,060 Ooh, that's an exciting dish, John! 125 00:05:48,100 --> 00:05:50,300 A pigeon wellington is absolutely superb, 126 00:05:50,340 --> 00:05:52,140 but a wellington is the most difficult thing to do 127 00:05:52,180 --> 00:05:54,460 because you can't see inside it till you cut it. 128 00:05:54,500 --> 00:05:55,980 I've done bits like this before, 129 00:05:56,020 --> 00:05:57,020 I'm not going to say I'm, like, 130 00:05:57,060 --> 00:05:58,100 some sort of expert butcher, 131 00:05:58,140 --> 00:06:01,180 but hopefully the team have put their trust in the right person 132 00:06:01,220 --> 00:06:03,700 and I absolutely smash it. 133 00:06:03,740 --> 00:06:05,180 I'm doing the duxelle here. 134 00:06:05,220 --> 00:06:08,220 I'm prepping the shallots and garlic and the mushrooms, 135 00:06:08,260 --> 00:06:09,900 so I need to work pretty quickly on that. 136 00:06:09,940 --> 00:06:11,820 So, it's a major part of the dish. 137 00:06:11,860 --> 00:06:14,740 While Tom makes the duxelle that encases the pigeon 138 00:06:14,780 --> 00:06:17,780 in the wellington, Brin has been left with trimming 139 00:06:17,820 --> 00:06:20,740 and scoring 35 duck breasts. 140 00:06:20,780 --> 00:06:22,060 And even just the butchery on its own, 141 00:06:22,100 --> 00:06:25,420 there's tonnes to do, and at this level of cookery 142 00:06:25,460 --> 00:06:26,620 it has to be done perfectly. 143 00:06:26,660 --> 00:06:29,020 So we've got to act and work fast, 144 00:06:29,060 --> 00:06:31,100 but we've got to work really accurately as well. 145 00:06:32,260 --> 00:06:33,940 You think that's enough duxelle? 146 00:06:33,980 --> 00:06:36,180 I'm almost thinking it might not be enough cos... 147 00:06:36,220 --> 00:06:37,620 You don't think it's enough? 148 00:06:37,660 --> 00:06:40,780 Well, it's 35 wellingtons, isn't it? 149 00:06:40,820 --> 00:06:43,780 Oh, you've made me doubt myself now. No, no, no, mate. 150 00:06:43,820 --> 00:06:46,420 None of them have ever prepped for this many numbers before, 151 00:06:46,460 --> 00:06:48,620 so they'll have an idea in their head, 152 00:06:48,660 --> 00:06:49,980 but that's what it is... It's a guess. 153 00:06:50,020 --> 00:06:51,980 It's an absolute guess. 154 00:06:52,020 --> 00:06:54,820 NARRATOR: Also, coming to terms with the event's scale 155 00:06:54,860 --> 00:06:56,900 are the dessert team, 156 00:06:56,940 --> 00:07:01,620 made up of retired company secretary and grandmother of six Mary, 157 00:07:01,660 --> 00:07:03,700 salesperson Abi, 158 00:07:03,740 --> 00:07:06,220 and A&E doctor George. 159 00:07:06,260 --> 00:07:11,100 Their dish is inspired by 2012's winner Shelina Permalloo, 160 00:07:11,140 --> 00:07:14,060 2014 winner Ping Coombes, 161 00:07:14,100 --> 00:07:17,740 and 2021 winner Tom Rhodes. 162 00:07:17,780 --> 00:07:22,540 So we have a dish of a yuzu tart, black olive meringue, 163 00:07:22,580 --> 00:07:26,060 coconut and mango ice cream, mango puree, 164 00:07:26,100 --> 00:07:29,180 coconut tuiles and charred pineapple. 165 00:07:29,220 --> 00:07:32,380 It's got to taste delicious and it's got to taste of the tropics. 166 00:07:34,140 --> 00:07:35,740 The mango ice cream is an important part of the dish, 167 00:07:35,780 --> 00:07:37,260 so really got to get it on. 168 00:07:37,300 --> 00:07:38,300 Got to get it in the freezer, 169 00:07:38,340 --> 00:07:40,300 got to get it set so it's ready for service. 170 00:07:40,340 --> 00:07:44,100 Abi and Mary are working together to make four batches of pastry 171 00:07:44,140 --> 00:07:47,180 for the 70 individual tart cases. 172 00:07:47,220 --> 00:07:48,780 I've never made pastry like this before. 173 00:07:48,820 --> 00:07:52,060 It's like a thinner version of shortcrust, I think. 174 00:07:52,100 --> 00:07:53,340 I'm not really a dessert girl. 175 00:07:54,980 --> 00:07:56,500 I love making pastry. 176 00:07:56,540 --> 00:07:57,860 I do a lot of pastry. 177 00:07:57,900 --> 00:08:02,140 It's really crucial that we get this rested in the fridge for 30 minutes, 178 00:08:02,180 --> 00:08:04,620 and then start again and make another three lots. 179 00:08:07,460 --> 00:08:09,060 Abi, are you all right doing desserts? 180 00:08:09,100 --> 00:08:12,140 Um, hopefully, I've not done one yet in the competition. 181 00:08:12,180 --> 00:08:14,420 Have you been avoiding them? 182 00:08:14,460 --> 00:08:15,460 No... 183 00:08:15,500 --> 00:08:18,580 It's not that I can't, it's just that I don't usually. 184 00:08:18,620 --> 00:08:20,020 Oh.Uh, yeah. 185 00:08:20,060 --> 00:08:23,660 Now, Mary, out of everybody, you feed a lot of people regularly. 186 00:08:23,700 --> 00:08:26,300 Yes, I do, yeah. But, I mean, nothing on this scale. 187 00:08:26,340 --> 00:08:28,980 But I don't feel daunted, particularly, by the numbers, 188 00:08:29,020 --> 00:08:31,740 it's just the getting the processes right, you know? 189 00:08:31,780 --> 00:08:33,660 Right. Good luck, everybody. 190 00:08:33,700 --> 00:08:35,260 Thank you. Keep your head. 191 00:08:38,140 --> 00:08:41,140 The pastry team there, a real contrast of emotions. 192 00:08:41,180 --> 00:08:43,300 Mary, I think, understands the enormity of it 193 00:08:43,340 --> 00:08:44,620 because she's cooked for big numbers, 194 00:08:44,660 --> 00:08:46,980 George is grinning, probably thinking to himself, 195 00:08:47,020 --> 00:08:49,500 "Well, this isn't as bad as Saturday night in A&E," 196 00:08:49,540 --> 00:08:52,540 and little Abi, right now, looks like a rabbit in the headlights. 197 00:08:52,580 --> 00:08:54,700 She's almost clinging on to Mary. 198 00:08:54,740 --> 00:08:55,780 You're doing great, babe. 199 00:08:55,820 --> 00:08:57,260 Seriously, you are. 200 00:09:04,820 --> 00:09:06,820 NARRATOR: Joining tonight's celebration 201 00:09:06,860 --> 00:09:11,180 are a collection of past winners, critics and Michelin-starred chefs, 202 00:09:11,220 --> 00:09:13,260 all of whom have been hugely 203 00:09:13,300 --> 00:09:16,620 impacted by MasterChef's 20-year history. 204 00:09:16,660 --> 00:09:18,500 {\an8}MasterChef changed more than my life. 205 00:09:18,540 --> 00:09:19,580 {\an8}It changed me. 206 00:09:19,620 --> 00:09:21,140 {\an8}It changed everything I do. 207 00:09:21,180 --> 00:09:23,260 I've got a couple of restaurants, I've wrote books, 208 00:09:23,300 --> 00:09:26,300 I've won Manchester's Best Chef three times. 209 00:09:26,340 --> 00:09:27,860 It's always very important to be humble 210 00:09:27,900 --> 00:09:29,180 and remember where you came from, 211 00:09:29,220 --> 00:09:31,940 and it's days like this that really hammer that home. 212 00:09:31,980 --> 00:09:34,100 {\an8}MasterChef literally just flipped my life upside down. 213 00:09:34,140 --> 00:09:36,700 {\an8}I was, you know, working a sort of nine-to-five job 214 00:09:36,740 --> 00:09:39,020 {\an8}and then, you know, to go on and win it. 215 00:09:39,060 --> 00:09:41,380 You make a decision, do you carry on doing what you're doing 216 00:09:41,420 --> 00:09:43,580 or do you jump into this mad world of, 217 00:09:43,620 --> 00:09:45,140 you know, hospitality and cooking? 218 00:09:45,180 --> 00:09:46,180 And that's what I did, 219 00:09:46,220 --> 00:09:48,500 and it has just been a real adventure. 220 00:09:48,540 --> 00:09:50,140 It's a bit difficult to put into words 221 00:09:50,180 --> 00:09:51,540 {\an8}what MasterChef did for me. 222 00:09:52,580 --> 00:09:53,580 {\an8}I mean, the short answer is 223 00:09:53,620 --> 00:09:55,500 {\an8}it made my dreams come true... 224 00:09:56,740 --> 00:09:59,500 ..in that I got to change career 225 00:09:59,540 --> 00:10:01,900 to something that has been so rewarding. 226 00:10:03,460 --> 00:10:06,540 {\an8}When I think about the actual journey of MasterChef, 227 00:10:06,580 --> 00:10:09,380 just transformed me. Being able to inspire other people 228 00:10:09,420 --> 00:10:11,660 how to cook, have a restaurant. 229 00:10:11,700 --> 00:10:14,020 It's like, "Gosh, all of that happened." 230 00:10:14,060 --> 00:10:15,020 It's crazy. 231 00:10:17,100 --> 00:10:18,340 {\an8}I am a doctor, 232 00:10:18,380 --> 00:10:21,380 {\an8}but I have opened two restaurants in Thailand. 233 00:10:21,420 --> 00:10:23,740 I'm opening another one next year, 234 00:10:23,780 --> 00:10:26,620 I'm about to write a cookbook, so... 235 00:10:26,660 --> 00:10:27,660 ..what else could I ask for? 236 00:10:30,820 --> 00:10:32,100 On the starter... 237 00:10:32,140 --> 00:10:34,780 First hour's gone, guys. First hour has gone. 238 00:10:34,820 --> 00:10:38,100 ..Chris and Louise have only just finished their seafood prep, 239 00:10:38,140 --> 00:10:41,860 and they're behind on starting the four other crucial garnishes. 240 00:10:41,900 --> 00:10:45,340 {\an8}What we're doing is we're going to puree cooked rice 241 00:10:45,380 --> 00:10:47,660 {\an8}with the scallop roe and some paprika 242 00:10:47,700 --> 00:10:49,140 to make the cracker. 243 00:10:49,180 --> 00:10:50,700 All right. Tell you what, I'll whack that on. 244 00:10:50,740 --> 00:10:52,060 The big problem with the cracker is 245 00:10:52,100 --> 00:10:54,740 the cracker itself takes 2.5 hours to make 246 00:10:54,780 --> 00:10:56,060 because they've got to mix it... 247 00:10:57,620 --> 00:10:59,140 ..then they've got to dehydrate it, 248 00:10:59,180 --> 00:11:01,220 once it's dehydrated, it's going to be cut into pieces 249 00:11:01,260 --> 00:11:02,660 to be deep-fried. 250 00:11:02,700 --> 00:11:04,540 Lots of process for a little cracker. 251 00:11:07,460 --> 00:11:08,460 Mind your backs. 252 00:11:08,500 --> 00:11:11,100 On the mains, Brin is making a start 253 00:11:11,140 --> 00:11:14,180 on the all-important pigeon and cassis sauce. 254 00:11:15,580 --> 00:11:16,740 How is everyone? 255 00:11:16,780 --> 00:11:19,500 Good. It's just so time consuming. Yeah. 256 00:11:19,540 --> 00:11:22,940 Meanwhile, Tom has to painstakingly remove all the stems 257 00:11:22,980 --> 00:11:25,180 from a mountain of spinach leaves 258 00:11:25,220 --> 00:11:28,620 that will wrap the seared pigeon in the wellington. 259 00:11:28,660 --> 00:11:31,660 You know, you've got jobs like this, and they have to be done, 260 00:11:31,700 --> 00:11:34,540 cos they have to be done right, but, um, you know, 261 00:11:34,580 --> 00:11:37,340 when you've put 45 minutes into the same job, 262 00:11:37,380 --> 00:11:40,380 you sometimes just don't feel that you've been productive enough. 263 00:11:40,420 --> 00:11:42,540 I'm a little bit stressed, to be honest. 264 00:11:44,060 --> 00:11:46,380 There's a lot of work to do, but we're moving very fast. 265 00:11:46,420 --> 00:11:48,380 There's a lot of veg to prep. 266 00:11:48,420 --> 00:11:50,500 These little carrots are a pain. 267 00:11:51,820 --> 00:11:55,380 Whilst Tom finally gets his spinach on to blanch, 268 00:11:55,420 --> 00:11:59,700 Cliodhna is racing to get the pigeon breasts for the wellington seared. 269 00:11:59,740 --> 00:12:02,420 I'm just looking for a good colour on both sides. 270 00:12:03,540 --> 00:12:05,020 {\an8}These are looking great. 271 00:12:05,060 --> 00:12:07,180 {\an8}They're nicely seared, good amount of colour. 272 00:12:07,220 --> 00:12:09,460 Good job. Nice one, Cliodhna. 273 00:12:09,500 --> 00:12:12,300 The pigeon breasts now need to cool down 274 00:12:12,340 --> 00:12:15,060 before they start assembling the wellingtons. 275 00:12:17,220 --> 00:12:18,340 Getting a bit of a sweat on at the moment, 276 00:12:18,380 --> 00:12:19,860 not going to lie. 277 00:12:19,900 --> 00:12:23,420 Over on the ice cream, George is whisking up the custard base 278 00:12:23,460 --> 00:12:27,020 that will need to be cooked and cooled before churning. 279 00:12:27,060 --> 00:12:28,060 Why have you got it there? 280 00:12:28,100 --> 00:12:30,580 I don't know if you've seen this thing, it's called a machine. 281 00:12:30,620 --> 00:12:31,660 Right, that machine there, 282 00:12:31,700 --> 00:12:34,340 what you do is you put it in there and it whips it up. Yeah. 283 00:12:34,380 --> 00:12:37,060 You are allowed to use modern science. 284 00:12:37,100 --> 00:12:39,180 How much base is that? So that's the first batch. 285 00:12:39,220 --> 00:12:40,260 OK, where's the second batch, then? 286 00:12:40,300 --> 00:12:42,500 Cos your ice cream should be on by now. OK. 287 00:12:42,540 --> 00:12:44,060 Mary, let me see how thin yours is. 288 00:12:46,140 --> 00:12:47,540 I think that's OK. 289 00:12:50,500 --> 00:12:52,100 Oh, no. It broke. 290 00:12:53,420 --> 00:12:55,660 I think the dessert team are struggling. 291 00:12:55,700 --> 00:12:57,380 Mary looks really, really stressed. 292 00:12:57,420 --> 00:12:59,860 And Mary is not a stressful character. 293 00:12:59,900 --> 00:13:01,540 I'm having a tantrum. 294 00:13:01,580 --> 00:13:03,620 They've got a problem with the pastry. 295 00:13:03,660 --> 00:13:06,900 The pastry cases are little and they're fiddly, 296 00:13:06,940 --> 00:13:10,100 and the more you handle the pastry, the warmer it will get, 297 00:13:10,140 --> 00:13:14,020 the softer it will get, and the more it will rip, tear and crumble. 298 00:13:14,060 --> 00:13:15,220 Have you got the hang of it? 299 00:13:15,260 --> 00:13:16,780 Oh, kind of. 300 00:13:16,820 --> 00:13:19,660 That is their issue right now. 301 00:13:19,700 --> 00:13:21,300 Right, the first tarts have gone in. 302 00:13:23,460 --> 00:13:25,940 Right. Let's have a little check-off list, please. Yeah. 303 00:13:25,980 --> 00:13:27,340 Spice rub? 304 00:13:27,380 --> 00:13:29,380 Spice rub needs doing. Right. 305 00:13:29,420 --> 00:13:31,700 Is there, um, fenugreek leaf and stuff in this? 306 00:13:31,740 --> 00:13:34,100 Fenugreek leaf went in the duxelle, yeah? 307 00:13:34,140 --> 00:13:36,180 Not in the duxelle, no. No? 308 00:13:37,420 --> 00:13:39,740 Does it not say it needs putting in, like, the spinach or something? 309 00:13:41,580 --> 00:13:43,620 QUIETLY:It is in duxelle. 310 00:13:43,660 --> 00:13:45,740 We've just realised that we've missed out 311 00:13:45,780 --> 00:13:47,340 the fenugreek from the duxelle. 312 00:13:47,380 --> 00:13:48,740 Folks, watch your backs. Watch your backs. 313 00:13:48,780 --> 00:13:49,860 We're just going to mix it through now. 314 00:13:49,900 --> 00:13:53,060 At least we've noticed now and not later on when it's too late. 315 00:13:53,100 --> 00:13:54,580 JOHN:Would you like to be a bit scared? 316 00:13:54,620 --> 00:13:56,580 You've been cooking for two hours already. 317 00:13:56,620 --> 00:13:59,580 That's how fast it goes. All right. Okey doke? 318 00:13:59,620 --> 00:14:01,460 Now time to push it up a bit, guys, please. 319 00:14:01,500 --> 00:14:02,500 CLIODHNA:Let's go. Yes, chef. 320 00:14:03,900 --> 00:14:07,260 Also struggling to keep track of the elements of their dish, 321 00:14:07,300 --> 00:14:09,860 Chris and Louise have got the cauliflower on 322 00:14:09,900 --> 00:14:11,220 for their smoked puree 323 00:14:11,260 --> 00:14:14,780 and have made a start on their fennel and gherkin pickle. 324 00:14:14,820 --> 00:14:18,060 Six jars of gherkins to get through! 325 00:14:18,100 --> 00:14:19,540 It's extraordinary. 326 00:14:21,780 --> 00:14:25,340 Our heads are spinning around thinking what's next, 327 00:14:25,380 --> 00:14:27,100 what we've still got left to do. 328 00:14:27,140 --> 00:14:29,860 But there's only two of us, and they've all got three. 329 00:14:31,900 --> 00:14:33,580 What's happening to my cauliflower? 330 00:14:33,620 --> 00:14:34,580 Oops. 331 00:14:35,820 --> 00:14:37,500 LOUISE GROANS 332 00:14:37,540 --> 00:14:41,060 We are all heads down trying to get on with so much that, 333 00:14:41,100 --> 00:14:42,780 yeah, we thought it was on moderate. 334 00:14:42,820 --> 00:14:44,060 It wasn't. 335 00:14:45,580 --> 00:14:47,740 With over half the cooking time gone, 336 00:14:47,780 --> 00:14:49,860 George is finally getting his first batch 337 00:14:49,900 --> 00:14:53,220 of the mango and coconut ice cream into the machine. 338 00:14:53,260 --> 00:14:54,260 Start. 339 00:14:54,300 --> 00:14:56,100 So it's setting off, I'm just doing the second batch 340 00:14:56,140 --> 00:14:57,180 to put in there now. 341 00:14:58,260 --> 00:15:01,580 OK. Coconut tuile mixture made yet? 342 00:15:01,620 --> 00:15:04,700 Uh, no, John. How are we doing on tarts, Mary? 343 00:15:04,740 --> 00:15:07,420 Tell me they're all done, ready to go? No, they're not. 344 00:15:07,460 --> 00:15:10,100 What? We've got another... 345 00:15:10,140 --> 00:15:11,140 MARY STAMMERS AND COUNTS 346 00:15:11,180 --> 00:15:12,620 ..another 24 to go in. 347 00:15:13,900 --> 00:15:18,100 The processes involved in making these desserts are manyfold, 348 00:15:18,140 --> 00:15:20,460 and they're fiddly, and they have to be precise, 349 00:15:20,500 --> 00:15:22,180 and it's in bulk. 350 00:15:22,220 --> 00:15:25,180 I think the penny is beginning to drop. 351 00:15:25,220 --> 00:15:28,180 It was such a lot to do with this pastry. 352 00:15:28,220 --> 00:15:30,180 I thought that would be done in an hour and a half, 353 00:15:30,220 --> 00:15:32,300 and it's, like, just taken forever. 354 00:15:32,340 --> 00:15:35,020 SHE LAUGHS I'm never making a tart again. 355 00:15:38,340 --> 00:15:41,380 STIRRING VIOLIN 356 00:15:41,420 --> 00:15:43,580 With service fast approaching, 357 00:15:43,620 --> 00:15:48,860 the guests arrive to celebrate the 20th anniversary of MasterChef. 358 00:15:48,900 --> 00:15:52,260 First broadcast on the BBC in the 1990s... 359 00:15:52,300 --> 00:15:56,500 We have deliberated, cogitated and digested. 360 00:15:56,540 --> 00:15:59,500 ..the show was relaunched 20 years ago... 361 00:15:59,540 --> 00:16:00,980 Off you go. Get cooking. 362 00:16:01,020 --> 00:16:02,300 ..and has grown to become 363 00:16:02,340 --> 00:16:06,020 the world's biggest television cookery competition, 364 00:16:06,060 --> 00:16:08,660 made in nearly 70 countries, 365 00:16:08,700 --> 00:16:12,820 with a total global audience of over one billion people. 366 00:16:12,860 --> 00:16:15,100 I was in Hollywood and I was arguing 367 00:16:15,140 --> 00:16:17,140 {\an8}with all the other producers, directors, 368 00:16:17,180 --> 00:16:20,140 {\an8}and they were trashing English food... 369 00:16:20,180 --> 00:16:21,500 ..and I couldn't defend it. 370 00:16:21,540 --> 00:16:25,260 They were saying, "Greasy spoon, over-cooked vegetables," 371 00:16:25,300 --> 00:16:27,260 and I said, "Yes, but in the home, 372 00:16:27,300 --> 00:16:30,140 "there's beautiful food in the English households." 373 00:16:30,180 --> 00:16:33,540 And they didn't believe me, but I convinced myself, 374 00:16:33,580 --> 00:16:36,620 and that's why I had the idea for MasterChef. 375 00:16:36,660 --> 00:16:39,180 {\an8}I don't think that you can underestimate 376 00:16:39,220 --> 00:16:41,700 {\an8}the significant impact that MasterChef has 377 00:16:41,740 --> 00:16:43,900 {\an8}on the British culinary scene. 378 00:16:43,940 --> 00:16:47,260 It's become a really important thing for a lot of chefs to aspire to. 379 00:16:47,300 --> 00:16:49,540 It's become a dream for amateurs to enter. 380 00:16:51,980 --> 00:16:54,740 {\an8}I've seen so much talent come through 381 00:16:54,780 --> 00:16:56,540 {\an8}the ranks of MasterChef 382 00:16:56,580 --> 00:16:59,380 to make such an impact on British hospitality, 383 00:16:59,420 --> 00:17:02,820 to make up some of the great names that we have in this room. 384 00:17:02,860 --> 00:17:05,380 {\an8}Kind of look back at the experience that I had... 385 00:17:06,820 --> 00:17:08,220 {\an8}..I can't believe I went through it. 386 00:17:08,260 --> 00:17:11,820 It's the biggest cookery competition in the entire world. 387 00:17:11,860 --> 00:17:14,620 To have been part of that 388 00:17:14,660 --> 00:17:16,660 will be something that I'll be forever grateful for. 389 00:17:22,340 --> 00:17:25,620 Upstairs in the state room, the guests are arriving. 390 00:17:25,660 --> 00:17:27,620 There is bow ties, there's ballgowns, 391 00:17:27,660 --> 00:17:29,140 and there are Michelin stars. 392 00:17:29,180 --> 00:17:30,980 Good luck. BRIN GROANS 393 00:17:31,020 --> 00:17:32,700 THEY LAUGH 394 00:17:33,740 --> 00:17:36,180 NARRATOR: There's one hour till service, 395 00:17:36,220 --> 00:17:38,940 and all three teams need to make every second 396 00:17:38,980 --> 00:17:41,060 of their remaining time count. 397 00:17:41,100 --> 00:17:44,500 I've operated on guinea pigs, and that was less fiddly than this. 398 00:17:44,540 --> 00:17:46,580 GREGG: The three on the main have really been getting their head down, 399 00:17:46,620 --> 00:17:48,500 and they've really been working and grafting, 400 00:17:48,540 --> 00:17:51,500 but they still haven't assembled those wellingtons. 401 00:17:51,540 --> 00:17:55,100 This is complex, fiddly work and they've got to speed it up. 402 00:17:56,340 --> 00:17:58,460 Guys, you've done nine wellingtons. 403 00:17:58,500 --> 00:17:59,820 That's 28 still to go. 404 00:17:59,860 --> 00:18:01,140 Go, go, go. You have to just wrap. 405 00:18:01,180 --> 00:18:02,700 You've got to get the pastry around them yet. 406 00:18:04,740 --> 00:18:08,540 We're definitely a bit tight for time but we have got time left. 407 00:18:08,580 --> 00:18:10,180 Just got to keep going. 408 00:18:11,340 --> 00:18:13,020 Is this yuzu juice here? 409 00:18:13,060 --> 00:18:14,060 Yeah. 410 00:18:14,100 --> 00:18:15,340 MARY HUFFS 411 00:18:15,380 --> 00:18:16,780 Just a little bit. 412 00:18:17,940 --> 00:18:21,700 That's the last of the pastry out of the oven and done. 413 00:18:21,740 --> 00:18:25,900 So I'm just making the yuzu cream for the filling of the tart. 414 00:18:27,540 --> 00:18:29,380 I'm making coconut tuile. 415 00:18:29,420 --> 00:18:31,580 I've actually completely lost count of how many I've done, 416 00:18:31,620 --> 00:18:33,820 but they're really, really hot to get off this. 417 00:18:33,860 --> 00:18:35,140 SHE YELPS 418 00:18:37,140 --> 00:18:38,900 Right, I'm going to wait. 419 00:18:38,940 --> 00:18:39,900 Aw! 420 00:18:40,980 --> 00:18:42,180 Looking gorgeous. 421 00:18:43,340 --> 00:18:46,780 Feeling relieved that my first batch of ice cream is looking amazing. 422 00:18:46,820 --> 00:18:50,620 So, yeah, just got to get the other two batches done now. 423 00:18:50,660 --> 00:18:52,180 EQUIPMENT BLEEPS What? 424 00:18:52,220 --> 00:18:53,500 Why are you bleeping?! 425 00:18:56,020 --> 00:18:58,020 Uh, ice cream machine is broken, 426 00:18:58,060 --> 00:19:00,140 so, um, the ice cream's not coming out, 427 00:19:00,180 --> 00:19:01,780 so just going to have to try and fix it. 428 00:19:01,820 --> 00:19:03,820 Otherwise, no ice cream for the guests. 429 00:19:05,820 --> 00:19:08,420 Squeeze that underneath somewhere. 430 00:19:08,460 --> 00:19:10,420 NARRATOR: Chris and Louise kick off service, 431 00:19:10,460 --> 00:19:12,180 and with under 30 minutes left, 432 00:19:12,220 --> 00:19:14,900 they've still got to smoke their cauliflower puree... 433 00:19:14,940 --> 00:19:16,780 So this is going to sit about ten minutes 434 00:19:16,820 --> 00:19:19,660 to get the right level of smokiness. 435 00:19:19,700 --> 00:19:22,820 ..prep and cook 70 portions of matchstick fries 436 00:19:22,860 --> 00:19:24,740 that they're having to cut by hand... 437 00:19:26,820 --> 00:19:29,900 ..and deep fry all their scallop roe crackers. 438 00:19:29,940 --> 00:19:32,500 That's my tester. That one's too thick. 439 00:19:33,940 --> 00:19:35,020 It's lovely, that one. Oh! 440 00:19:35,060 --> 00:19:36,340 Come on. Let's go, let's go, let's go. 441 00:19:38,300 --> 00:19:40,300 Just keeping the little production line going. 442 00:19:41,940 --> 00:19:45,660 Whilst Cliodhna and Tom are getting the wellington sorted, 443 00:19:45,700 --> 00:19:47,140 I'm just getting everything else ready. 444 00:19:47,180 --> 00:19:49,820 So, need to season all the duck breasts, 445 00:19:49,860 --> 00:19:53,100 get the carrots cooked and poached in some stock and butter, 446 00:19:53,140 --> 00:19:56,020 and then need to deep fry the potatoes, 447 00:19:56,060 --> 00:19:58,340 and just keep an eye on my sauce. 448 00:19:58,380 --> 00:20:00,660 Right now it's starting to become quite frantic 449 00:20:00,700 --> 00:20:02,540 and for good reason, they're realising the enormity of the task. 450 00:20:02,580 --> 00:20:03,700 Come to Papa. 451 00:20:03,740 --> 00:20:05,380 MACHINE BEEPS Oh, for... 452 00:20:05,420 --> 00:20:08,140 But the fact is, this is the only way they're going to learn. 453 00:20:08,180 --> 00:20:10,420 So the ice cream machine has stopped working again. 454 00:20:10,460 --> 00:20:12,260 I'm going to have to scoop it out of the top, 455 00:20:12,300 --> 00:20:14,300 otherwise we're not going to get this done on time. 456 00:20:16,180 --> 00:20:17,820 How many of these have we done? 457 00:20:17,860 --> 00:20:19,300 Uh...12. 458 00:20:19,340 --> 00:20:21,260 Huh? 12?! 459 00:20:21,300 --> 00:20:23,340 They've got to be in the oven in 20 minutes. 460 00:20:25,540 --> 00:20:27,340 GUESTS CHATTER 461 00:20:29,220 --> 00:20:33,260 In the dining room, all 70 guests are taking their seats. 462 00:20:37,900 --> 00:20:40,620 I'm good with that. Let's puree it. 463 00:20:40,660 --> 00:20:44,500 OK, ladies and gentlemen, first plate going in 20 minutes. 464 00:20:47,060 --> 00:20:48,220 GREGG: Chris and Louise, 465 00:20:48,260 --> 00:20:50,820 they are going to have to kick up a gear. 466 00:20:50,860 --> 00:20:53,700 They have to cook, to order, every single scallop 467 00:20:53,740 --> 00:20:55,700 and every single piece of fish, 468 00:20:55,740 --> 00:20:57,740 and those shoestring fries in the fryer. 469 00:20:57,780 --> 00:21:01,180 That is going to be the craziest fish and chip shop you've ever seen. 470 00:21:01,220 --> 00:21:02,900 Chips, anyone? 471 00:21:02,940 --> 00:21:05,700 NARRATOR: With the original ice cream machine out of service, 472 00:21:05,740 --> 00:21:08,460 the dessert team also face a sprint to the finish 473 00:21:08,500 --> 00:21:11,340 and are now relying on a smaller backup. 474 00:21:11,380 --> 00:21:12,420 A little bit of a worry 475 00:21:12,460 --> 00:21:14,500 just because it will slow us down a little bit. 476 00:21:14,540 --> 00:21:16,900 We've still got to fill the tarts, get them chilled, 477 00:21:16,940 --> 00:21:19,540 get the gel sorted, quenelle all the ice cream, 478 00:21:19,580 --> 00:21:21,620 still got a hell of a lot to do. 479 00:21:21,660 --> 00:21:22,940 Potatoes all right, Brin? 480 00:21:22,980 --> 00:21:24,700 Yes, potatoes are great. Fabulous. 481 00:21:24,740 --> 00:21:26,540 Wellingtons are done. 482 00:21:26,580 --> 00:21:27,780 I'm delirious. 483 00:21:29,420 --> 00:21:30,620 Going in the oven. 484 00:21:32,380 --> 00:21:33,740 Come on, babies. 485 00:21:34,940 --> 00:21:36,060 I need to set a timer. 486 00:21:36,100 --> 00:21:37,860 18 minutes, put it on for. 487 00:21:37,900 --> 00:21:40,140 We don't want to be overcooking these after all this work. 488 00:21:41,420 --> 00:21:44,180 Service about to start, ladies and gentlemen. 489 00:21:48,260 --> 00:21:50,300 The biggest challenge for cooking big numbers like this 490 00:21:50,340 --> 00:21:53,620 is not only is it hard to execute, 491 00:21:53,660 --> 00:21:55,060 {\an8}it's quite daunting as well. 492 00:21:55,100 --> 00:21:57,140 {\an8}You know, as you look around the room, 493 00:21:57,180 --> 00:21:59,900 there's a lot of people here that know what they're on about. 494 00:21:59,940 --> 00:22:01,580 I wouldn't want to be in that kitchen, that's for sure. 495 00:22:01,620 --> 00:22:03,420 LADY LAUGHS 496 00:22:03,460 --> 00:22:04,740 Abi's going to help you out. 497 00:22:04,780 --> 00:22:06,220 Brin's going to help and watch the fish, 498 00:22:06,260 --> 00:22:08,420 and you're going to have to run it backwards and forwards. 499 00:22:08,460 --> 00:22:10,700 And we're going to do this. Yeah. 500 00:22:10,740 --> 00:22:12,460 I vowed I wouldn't do this, 501 00:22:12,500 --> 00:22:15,140 but I will read the menu out loud. 502 00:22:15,180 --> 00:22:18,420 Pan-fried scallop, grilled red mullet, 503 00:22:18,460 --> 00:22:20,620 smoked cauliflower puree, 504 00:22:20,660 --> 00:22:23,460 straw potatoes with vinegar powder, 505 00:22:23,500 --> 00:22:25,340 fennel and gherkin pickle, 506 00:22:25,380 --> 00:22:27,180 scallop coral cracker. 507 00:22:27,220 --> 00:22:28,940 Sounds delicious. 508 00:22:31,060 --> 00:22:32,180 Everything is ready. 509 00:22:32,220 --> 00:22:36,380 We've just got to serve really, really the best food we ever have 510 00:22:36,420 --> 00:22:39,620 and try and block out who we're actually serving it to. 511 00:22:43,700 --> 00:22:45,380 Are they good? Looking good. 512 00:22:45,420 --> 00:22:47,260 EQUIPMENT BLEEPS How's the mullet? 513 00:22:47,300 --> 00:22:48,300 I'm going to turn them around 514 00:22:48,340 --> 00:22:50,660 cos I think they're cooking at the back a bit more. Oh, nice. 515 00:22:50,700 --> 00:22:52,540 It's like a celebration of the sea, right? 516 00:22:52,580 --> 00:22:54,300 You know, scallops is close to my heart 517 00:22:54,340 --> 00:22:56,180 because that was one of my dishes in the final. 518 00:22:56,220 --> 00:22:59,020 So I'll be looking for a real beautiful caramelised scallop. 519 00:23:00,860 --> 00:23:02,700 CHRIS:A nice crust forming. 520 00:23:02,740 --> 00:23:05,260 Can take those, OK. Scallops going? Yeah. Thank you very much. 521 00:23:05,300 --> 00:23:06,580 Next lot, please. 522 00:23:06,620 --> 00:23:07,780 Here we go, guys! 523 00:23:07,820 --> 00:23:09,860 Service is about to start. 524 00:23:09,900 --> 00:23:11,860 The smoked cauliflower puree. 525 00:23:11,900 --> 00:23:13,500 Because it says smoked, it should be light, 526 00:23:13,540 --> 00:23:16,580 {\an8}So you have to be very nice and creamy. 527 00:23:16,620 --> 00:23:18,060 Chris, more scallops, please. 528 00:23:18,100 --> 00:23:19,420 Red mullet under. 529 00:23:22,820 --> 00:23:25,780 {\an8}There's also a red mullet which we want to be tender, 530 00:23:25,820 --> 00:23:27,580 really melt-in-the-mouth. 531 00:23:27,620 --> 00:23:31,780 And I see straw potatoes, so I'm expecting that to be super crispy, 532 00:23:31,820 --> 00:23:34,740 really fine, but not burnt. 533 00:23:34,780 --> 00:23:36,140 Awesome, Abi. 534 00:23:37,860 --> 00:23:39,020 We're doing really well, guys. 535 00:23:39,060 --> 00:23:40,220 I'm going to get another tray of mullet, 536 00:23:40,260 --> 00:23:41,900 another lot of scallops, here we go. 537 00:23:43,300 --> 00:23:46,020 Eight scallops, tray of mullet. You're amazing. You're amazing. 538 00:23:46,060 --> 00:23:47,700 GUESTS CHATTER 539 00:23:50,220 --> 00:23:51,340 Beautiful. 540 00:23:51,380 --> 00:23:52,740 Fish cookery looks really good. 541 00:23:52,780 --> 00:23:54,060 Yeah, this is very encouraging. 542 00:23:56,980 --> 00:23:57,980 We're halfway, guys. 543 00:23:58,020 --> 00:24:00,340 We're doing absolutely amazingly. 544 00:24:02,540 --> 00:24:04,660 Cracker....cracker on that one, please. Cracker. 545 00:24:08,580 --> 00:24:09,940 Next tray of mullet? Mullet's ready. 546 00:24:09,980 --> 00:24:12,100 Next lot of scallops as well, please. Yeah. 547 00:24:12,140 --> 00:24:13,260 {\an8}There's a lot that can go wrong. 548 00:24:13,300 --> 00:24:15,340 {\an8}You've got to get your puree really smooth. 549 00:24:15,380 --> 00:24:17,180 Scallops overcook in seconds. 550 00:24:17,220 --> 00:24:18,980 There's a lot of pressure for these guys. 551 00:24:19,020 --> 00:24:20,580 On that table over there, 552 00:24:20,620 --> 00:24:22,700 there's about ten Michelin stars as well. 553 00:24:22,740 --> 00:24:24,220 Big challenge, this. 554 00:24:24,260 --> 00:24:26,340 There we go. There we go. That's it. 555 00:24:26,380 --> 00:24:27,660 Rightio, let's go, let's go! 556 00:24:27,700 --> 00:24:29,580 Last push, guys, please. Let's move. 557 00:24:29,620 --> 00:24:32,420 It's hard to make everything look exactly the same 558 00:24:32,460 --> 00:24:34,740 because we're hurrying. 559 00:24:34,780 --> 00:24:36,540 But they look appetising, I think. 560 00:24:38,260 --> 00:24:40,300 WAITERS SPEAK INDISTINCTLY Thank you very much. 561 00:24:40,340 --> 00:24:42,180 First impression, just looks great. 562 00:24:42,220 --> 00:24:43,780 And I can smell the sea, so that's... 563 00:24:43,820 --> 00:24:45,380 Yeah. ..that's a good, good sign. 564 00:24:45,420 --> 00:24:48,140 Ooh, last scallops, guys. Yay. 565 00:24:52,660 --> 00:24:55,380 Louise, how many plates have we got left to go? 566 00:24:55,420 --> 00:24:58,500 This, my dear, is our last plate. Is it? 567 00:25:02,340 --> 00:25:03,980 We're done! 568 00:25:04,020 --> 00:25:05,300 THEY LAUGH 569 00:25:07,580 --> 00:25:09,420 I think you did an amazing job today. 570 00:25:09,460 --> 00:25:10,780 We've been a good team. Yeah. 571 00:25:10,820 --> 00:25:12,260 LOUISE SCREAMS 572 00:25:15,180 --> 00:25:17,300 {\an8}The red mullet was cooked beautifully 573 00:25:17,340 --> 00:25:20,300 {\an8}and it really worked with the acidity of the pickles. 574 00:25:20,340 --> 00:25:22,860 So...happy eater here. 575 00:25:23,900 --> 00:25:25,380 {\an8}For me, the hand-dived scallops 576 00:25:25,420 --> 00:25:26,660 {\an8}are the hero of this dish. 577 00:25:26,700 --> 00:25:29,540 To cook them, you've got to get them really caramelised, 578 00:25:29,580 --> 00:25:30,860 you've got to baste them. 579 00:25:30,900 --> 00:25:32,020 I think they've achieved that. 580 00:25:32,060 --> 00:25:35,260 {\an8}I was impressed about the cauliflower puree 581 00:25:35,300 --> 00:25:36,620 {\an8}and the potato sticks. 582 00:25:36,660 --> 00:25:39,660 I think, to me, those two elements were just beautiful. 583 00:25:39,700 --> 00:25:42,820 {\an8}That little cracker with the scallop coral... 584 00:25:42,860 --> 00:25:44,900 Mm! ..it was an interesting little grace note 585 00:25:44,940 --> 00:25:45,940 to the whole thing. 586 00:25:45,980 --> 00:25:49,260 {\an8}Personally, I was looking at the fennel and gherkin pickle 587 00:25:49,300 --> 00:25:51,340 {\an8}and it's brought back memories for me 588 00:25:51,380 --> 00:25:53,340 and emotions of being in the final. 589 00:25:53,380 --> 00:25:55,740 I've cleared me plate, cos it was delicious. 590 00:25:55,780 --> 00:25:58,100 {\an8}To serve this amount of food 591 00:25:58,140 --> 00:26:00,260 to the crowd we have here, 592 00:26:00,300 --> 00:26:01,500 it's a big ask. 593 00:26:01,540 --> 00:26:03,300 Great dish. Great start. 594 00:26:07,580 --> 00:26:08,900 TIMER BLARES 595 00:26:08,940 --> 00:26:10,300 That timer's for these wellingtons, 596 00:26:10,340 --> 00:26:11,900 isn't it, that's just gone off? Yeah. 597 00:26:13,340 --> 00:26:15,820 All eyes are now on the pigeon wellingtons 598 00:26:15,860 --> 00:26:20,220 that need to be cooked to exactly 55 degrees before being rested. 599 00:26:22,260 --> 00:26:24,340 All these need to come out. 600 00:26:24,380 --> 00:26:26,540 Can you make some space for the wellies, please, boys? 601 00:26:26,580 --> 00:26:28,980 These...these need to come out. They're over. 602 00:26:29,020 --> 00:26:31,020 They're over? Yeah. 603 00:26:31,060 --> 00:26:32,620 There's nothing we can do about it at this point. 604 00:26:32,660 --> 00:26:34,500 It would have been ideal if obviously they were 605 00:26:34,540 --> 00:26:36,500 not quite as hot as they were at the minute, 606 00:26:36,540 --> 00:26:37,740 but we'll just have to wait and see. 607 00:26:37,780 --> 00:26:40,220 OK. Main courses, guys. Yes. 608 00:26:40,260 --> 00:26:41,580 This is going to start going in ten minutes. 609 00:26:41,620 --> 00:26:42,820 Don't know how many times I can say... 610 00:26:42,860 --> 00:26:44,300 What do you need? ..that I need the wellingtons out. 611 00:26:44,340 --> 00:26:45,660 OK. Where do you want... You want space for them? 612 00:26:45,700 --> 00:26:46,700 Yeah, I need space. OK. 613 00:26:46,740 --> 00:26:48,140 I feel like I'm talking and no-one's listening. 614 00:26:48,180 --> 00:26:50,700 No, I'm listening. I'm listening. It's a bit frustrating. 615 00:26:50,740 --> 00:26:53,140 I think for me, the most challenging part of that dish 616 00:26:53,180 --> 00:26:54,540 is the pigeon wellington. 617 00:26:54,580 --> 00:26:55,700 I need to be careful. 618 00:26:55,740 --> 00:26:57,860 A beef one is hard, but a pigeon, being small, 619 00:26:57,900 --> 00:27:00,100 {\an8}and having to cook that pastry right, 620 00:27:00,140 --> 00:27:01,860 {\an8}that's going to be difficult. 621 00:27:01,900 --> 00:27:03,700 JOHN:OK. Are we ready to go, everybody? 622 00:27:03,740 --> 00:27:05,860 Yeah. You do those, I'll do the wellies. 623 00:27:08,700 --> 00:27:10,260 I think it's going to be really hard 624 00:27:10,300 --> 00:27:12,780 {\an8}to cook duck breast for 70 people 625 00:27:12,820 --> 00:27:14,780 and get it perfectly pink. 626 00:27:14,820 --> 00:27:17,500 So I am quite worried for them at this point. 627 00:27:18,780 --> 00:27:21,300 I've got to say, guys, the duck looks amazing. 628 00:27:22,740 --> 00:27:24,780 Pigeon looks a bit over, but otherwise we're all right. 629 00:27:31,260 --> 00:27:32,300 It looks delicious. 630 00:27:32,340 --> 00:27:33,340 {\an8}The pastry looks crispy, 631 00:27:33,380 --> 00:27:34,540 {\an8}there's good contrast with the colours, 632 00:27:34,580 --> 00:27:36,500 {\an8}so I'm excited. 633 00:27:36,540 --> 00:27:37,820 More duck coming. 634 00:27:37,860 --> 00:27:39,220 Good, good, good. Let's go. 635 00:27:40,900 --> 00:27:42,780 Sauce on the plate, please. Yep. 636 00:27:43,860 --> 00:27:44,940 Come on, reds. 637 00:27:44,980 --> 00:27:46,620 Keep going, keep going, keep going, keep going. 638 00:27:46,660 --> 00:27:47,620 We're doing amazing. 639 00:27:50,820 --> 00:27:52,020 This looks so inviting, 640 00:27:52,060 --> 00:27:55,700 and there's the most amazing smell coming off of it. 641 00:27:55,740 --> 00:27:57,380 Here we go. We got movement now, guys. 642 00:27:57,420 --> 00:27:59,020 Let's do this. Looking good. 643 00:28:01,860 --> 00:28:03,540 That's the last stack of plates there, guys. 644 00:28:03,580 --> 00:28:04,780 We're doing well. 645 00:28:06,420 --> 00:28:09,100 Down to the last carrot, I think, here, folks. 646 00:28:10,780 --> 00:28:12,860 Right, main courses have gone, everybody. 647 00:28:12,900 --> 00:28:13,940 Well done, guys. 648 00:28:13,980 --> 00:28:15,180 That's amazing. Good job. 649 00:28:15,220 --> 00:28:16,180 That's great. Good job. 650 00:28:18,660 --> 00:28:21,660 Oh, it's split with an oil. 651 00:28:21,700 --> 00:28:23,700 Well done. 652 00:28:23,740 --> 00:28:25,740 Come here. BRIN GROANS 653 00:28:32,860 --> 00:28:34,980 So, cooking a Wellington's always going to be hard. 654 00:28:35,020 --> 00:28:37,940 {\an8}And cooking pigeon, you want it to be nice and pink in the middle, 655 00:28:37,980 --> 00:28:40,700 and sadly it's a bit over, but it's tasty. 656 00:28:40,740 --> 00:28:43,220 The pastry was done exceptionally well. 657 00:28:43,260 --> 00:28:44,900 The duxelle was lovely and flavourful. 658 00:28:44,940 --> 00:28:47,460 {\an8}This sauce was an absolute winner, 659 00:28:47,500 --> 00:28:49,220 {\an8}and I actually drank quite a lot of it. 660 00:28:49,260 --> 00:28:50,260 {\an8}LAUGHTER 661 00:28:50,300 --> 00:28:52,220 Duck and cassis goes really well. 662 00:28:52,260 --> 00:28:55,300 {\an8}The watercress is beautiful for a game bird. 663 00:28:55,340 --> 00:28:59,420 {\an8}The taste of the duck and the aromatic of the spices 664 00:28:59,460 --> 00:29:01,820 {\an8}they put on coating the duck, beautiful. 665 00:29:01,860 --> 00:29:04,660 {\an8}Yeah, my favourite part was the actual duck breast - for sure. 666 00:29:04,700 --> 00:29:05,900 {\an8}The way it was cooked, 667 00:29:05,940 --> 00:29:08,980 {\an8}the fat was beautifully rendered and it was nice and tender. 668 00:29:09,020 --> 00:29:11,500 {\an8}As you can see, I've got one mouthful left on my plate 669 00:29:11,540 --> 00:29:13,940 {\an8}that I've thoroughly enjoyed, and I'll be polishing that off. 670 00:29:16,940 --> 00:29:18,980 NARRATOR: With moments till service, 671 00:29:19,020 --> 00:29:21,940 George still needs to make the Italian meringue. 672 00:29:21,980 --> 00:29:23,460 116. 673 00:29:23,500 --> 00:29:26,140 His sugar needs to be exactly 120 degrees 674 00:29:26,180 --> 00:29:28,620 before it can be added to the egg whites, 675 00:29:28,660 --> 00:29:31,500 and piped onto all 70 yuzu tarts. 676 00:29:31,540 --> 00:29:33,340 George, how's that Italian meringue coming? 677 00:29:33,380 --> 00:29:34,820 Yeah, just about to add the sugar to the egg whites. 678 00:29:34,860 --> 00:29:36,380 How long on the first batch, please? 679 00:29:36,420 --> 00:29:37,460 Ten minutes. 680 00:29:37,500 --> 00:29:39,820 Ten?! We're going in five. 681 00:29:39,860 --> 00:29:41,140 I'll make it seven. 682 00:29:43,940 --> 00:29:47,860 For the dessert, yuzu tart, black olive meringue, 683 00:29:47,900 --> 00:29:52,820 coconut and mango ice cream, charred pineapple, coconut tuile, 684 00:29:52,860 --> 00:29:56,020 Mango gel and a micro lemon balm. 685 00:29:56,060 --> 00:29:58,540 I mean, seriously, there's mangoes in there so I'm happy. 686 00:30:00,460 --> 00:30:03,460 When you see ice cream for a big banquet, you got to worry. 687 00:30:03,500 --> 00:30:04,940 They melt. 688 00:30:04,980 --> 00:30:06,780 It's going to be a difficult one for whoever's doing it. 689 00:30:06,820 --> 00:30:09,180 It's got to quenelle quickly. 690 00:30:09,220 --> 00:30:12,100 George, I need this last lot of meringue, please. 691 00:30:12,140 --> 00:30:14,060 Yes, John. Keep on pushing as fast as you can. 692 00:30:14,100 --> 00:30:15,420 Yes, John. 693 00:30:15,460 --> 00:30:16,900 I've been a chef for 12 years. 694 00:30:16,940 --> 00:30:19,620 If you told me to make that dessert for 70 people 695 00:30:19,660 --> 00:30:23,180 that work in the industry, I'd be shaky-kneed. 696 00:30:25,700 --> 00:30:27,140 Good job. Let's go. 697 00:30:28,780 --> 00:30:30,740 Oh, watch your eyebrows. 698 00:30:33,700 --> 00:30:35,060 Are we ready for service, everyone? 699 00:30:35,100 --> 00:30:37,340 Yes. Good. Great. Let's do it. 700 00:30:39,620 --> 00:30:42,100 {\an8}You want desserts to look beautiful, 701 00:30:42,140 --> 00:30:44,940 so I really hope they manage to do that. 702 00:30:46,980 --> 00:30:48,500 Come on, guys, let's go, let's go, let's go. 703 00:30:48,540 --> 00:30:49,620 Looks fantastic. 704 00:30:54,340 --> 00:30:57,820 {\an8}The whole dish looks just...picturesque. 705 00:30:58,980 --> 00:31:01,940 George, Abi, I need you to push a bit faster, please. 706 00:31:01,980 --> 00:31:02,940 Let's go. 707 00:31:11,620 --> 00:31:13,260 Oh, I've got cramp in my buttocks. 708 00:31:13,300 --> 00:31:14,740 Come on, don't give up. Don't give up. 709 00:31:14,780 --> 00:31:17,020 We're doing really, really well. 710 00:31:20,260 --> 00:31:21,900 I think it looks great. 711 00:31:21,940 --> 00:31:25,940 We've got Selena, Pink and Tom and I can't wait to taste it. 712 00:31:27,100 --> 00:31:29,220 Just watch your plates, guys. Are you happy with them? 713 00:31:29,260 --> 00:31:32,380 I'm happy, yeah. Looking happy. They're looking very good. 714 00:31:34,980 --> 00:31:37,700 This literally looks like sunshine on a plate. 715 00:31:37,740 --> 00:31:40,260 It looks stunning. 716 00:31:40,300 --> 00:31:41,540 We're nearly there. 717 00:31:41,580 --> 00:31:43,780 I've got six plates left at this end. 718 00:31:43,820 --> 00:31:46,140 Six left, guys. Come on. 719 00:31:46,180 --> 00:31:47,580 Lovely. 720 00:31:47,620 --> 00:31:49,380 Well done, guys. That's it - last plate. 721 00:31:49,420 --> 00:31:50,820 Thank you very much. 722 00:31:50,860 --> 00:31:51,820 Thank you. Well done. 723 00:31:53,220 --> 00:31:54,180 Come here, you. 724 00:31:55,460 --> 00:31:58,940 THEY CHUCKLE Oh, my God! 725 00:31:59,980 --> 00:32:00,940 Wow! 726 00:32:10,420 --> 00:32:13,540 They nailed the yuzu tart tonight. 727 00:32:13,580 --> 00:32:14,900 The pastry was perfectly cooked. 728 00:32:14,940 --> 00:32:16,020 A little bit of burnt meringue on there 729 00:32:16,060 --> 00:32:17,540 {\an8}to give a touch of bitterness. 730 00:32:17,580 --> 00:32:19,300 {\an8}I thought it was completely delicious. 731 00:32:19,340 --> 00:32:21,260 I came all the way from Thailand 732 00:32:21,300 --> 00:32:24,940 to have these tropical flavour puddings. 733 00:32:24,980 --> 00:32:26,180 Yes, please! 734 00:32:26,220 --> 00:32:29,700 Coconut, mango - beautiful flavours. 735 00:32:29,740 --> 00:32:32,460 I'm a sweet guy like Gregg. I loved it. 736 00:32:32,500 --> 00:32:36,700 {\an8}I would love the mango ice cream to be a bit more mangoey, 737 00:32:36,740 --> 00:32:39,980 but altogether, it's so refreshing. 738 00:32:40,020 --> 00:32:41,180 I finished it all. 739 00:32:41,220 --> 00:32:43,820 To me, the challenge of this dish is to basically 740 00:32:43,860 --> 00:32:47,780 bring three different chefs together and marry them on the plate. 741 00:32:47,820 --> 00:32:49,740 And actually, the result is joy. 742 00:32:49,780 --> 00:32:51,380 I mean, imagine if this was a wedding - 743 00:32:51,420 --> 00:32:54,340 I don't know, the nuptials of Gregg Wallace and I. 744 00:32:54,380 --> 00:32:57,260 We'd be happy, we'd be celebrating. It's wonderful. 745 00:32:57,300 --> 00:33:01,220 Running a pastry business, I know just how difficult that is to do, 746 00:33:01,260 --> 00:33:03,340 and they've done it so well. 747 00:33:03,380 --> 00:33:05,700 I feel so proud of them for pulling that off. 748 00:33:08,580 --> 00:33:11,500 CHEERS AND APPLAUSE 749 00:33:27,500 --> 00:33:29,660 It's fair to say, look at your audience tonight, 750 00:33:29,700 --> 00:33:31,420 look at the tables in front of you, 751 00:33:31,460 --> 00:33:32,860 look at what you've achieved. 752 00:33:32,900 --> 00:33:34,060 You've been fantastic. 753 00:33:34,100 --> 00:33:36,220 It was really difficult to do what you did today, 754 00:33:36,260 --> 00:33:37,500 but you pulled it off. 755 00:33:37,540 --> 00:33:41,060 We've had some great plates of food, and everyone in this room 756 00:33:41,100 --> 00:33:42,260 is really proud of what you've achieved. 757 00:33:42,300 --> 00:33:43,820 Well done. 758 00:33:43,860 --> 00:33:48,300 It was THE biggest honour to cook for you guys, 759 00:33:48,340 --> 00:33:51,220 and a huge honour to cook with these guys. 760 00:33:51,260 --> 00:33:52,260 I'm getting married next year 761 00:33:52,300 --> 00:33:53,780 and I don't think it's going to be as good as today. 762 00:33:53,820 --> 00:33:55,660 LAUGHTER 763 00:33:55,700 --> 00:33:58,140 APPLAUSE 764 00:34:08,020 --> 00:34:09,020 Come here. 765 00:34:09,060 --> 00:34:10,540 Come on, come on. 766 00:34:10,580 --> 00:34:11,860 Bring it in, everyone. 767 00:34:11,900 --> 00:34:13,620 LAUGHTER AND SOBBING 768 00:34:15,500 --> 00:34:20,620 I didn't ever dream that I'd get this far in MasterChef. 769 00:34:20,660 --> 00:34:23,500 I'm doing everything not to just cry and cry and cry. 770 00:34:23,540 --> 00:34:24,500 It was... 771 00:34:25,580 --> 00:34:26,540 ..amazing. 772 00:34:27,580 --> 00:34:28,980 I want to continue this competition 773 00:34:29,020 --> 00:34:31,140 because I want more experiences like I've just had then, 774 00:34:31,180 --> 00:34:34,300 because that is one of the best things I've ever done in my life. 775 00:34:36,140 --> 00:34:37,980 What an extraordinary start to the semifinals. 776 00:34:38,020 --> 00:34:42,020 I got to say, I think that our eight are absolutely magical. 777 00:34:42,060 --> 00:34:47,700 It was hot, it was fast and they coped with the pressure - just. 778 00:34:47,740 --> 00:34:49,420 One of the best events I can remember. 779 00:34:49,460 --> 00:34:52,340 And the ambition on the food from eight amateurs 780 00:34:52,380 --> 00:34:54,260 is just extraordinary. 781 00:34:54,300 --> 00:34:56,460 The applause made me so emotional. 782 00:34:56,500 --> 00:35:00,460 It's so overwhelming to receive that kind of reception. 783 00:35:00,500 --> 00:35:02,580 I'm going to fill up again. SHE SNIFFLES 784 00:35:02,620 --> 00:35:03,700 Oh, God! 785 00:35:09,500 --> 00:35:13,740 I can easily say that was the best experience I've ever had. 786 00:35:15,860 --> 00:35:17,540 I've never felt anything like it. 787 00:35:23,180 --> 00:35:25,820 Tonight will live long in the memory of 788 00:35:25,860 --> 00:35:28,500 everybody who was privileged to be there. 789 00:35:28,540 --> 00:35:30,740 Happy anniversary, Mr Wallace. 790 00:35:30,780 --> 00:35:32,020 Happy anniversary. 791 00:35:58,980 --> 00:36:01,820 Firstly, I want to congratulate all of you 792 00:36:01,860 --> 00:36:07,140 on an absolutely amazing job at the MasterChef 20th anniversary dinner. 793 00:36:07,180 --> 00:36:10,140 We did say that we would choose a winning team based on 794 00:36:10,180 --> 00:36:11,980 how you performed in the kitchen, 795 00:36:12,020 --> 00:36:15,500 and the feedback from the guests in the dining room. 796 00:36:15,540 --> 00:36:19,300 The team going straight through to the next round is... 797 00:36:21,420 --> 00:36:22,620 ..the starter. 798 00:36:22,660 --> 00:36:25,620 Chris and Louise, congratulations, 799 00:36:25,660 --> 00:36:28,180 you're going out the door, but not going home. 800 00:36:28,220 --> 00:36:29,820 WHISPERS:Best of luck, guys. 801 00:36:29,860 --> 00:36:31,580 LOUISE BLOWS KISSES WHISPERS:Thank you. 802 00:36:37,140 --> 00:36:38,300 We did it! 803 00:36:38,340 --> 00:36:39,380 Well done. 804 00:36:39,420 --> 00:36:40,740 You did well. Congratulations, you. 805 00:36:42,900 --> 00:36:45,020 It definitely feels a bit harsh, doesn't it, 806 00:36:45,060 --> 00:36:47,060 walking out and leaving them in the kitchen? 807 00:36:47,100 --> 00:36:48,340 I wish them luck. 808 00:36:53,340 --> 00:36:57,820 Now, it's pretty easy to cook with ingredients that you love. 809 00:36:57,860 --> 00:37:02,900 Not so easy when it's an ingredient that you actually dislike. 810 00:37:02,940 --> 00:37:06,020 But that's exactly what we want you to do right now. 811 00:37:06,060 --> 00:37:09,020 Can you take that ingredient - even though you don't like it - 812 00:37:09,060 --> 00:37:11,620 and make us love it? 813 00:37:11,660 --> 00:37:14,220 You will have 90 minutes to cook for us 814 00:37:14,260 --> 00:37:19,260 two portions of your dish, and it's got to be absolutely delicious, 815 00:37:19,300 --> 00:37:22,180 because at the end of this, two of you are going home. 816 00:37:23,300 --> 00:37:24,540 QUIETLY:Wow. 817 00:37:24,580 --> 00:37:25,540 Let's cook. 818 00:37:31,780 --> 00:37:33,500 This, I think, is a brilliant challenge - 819 00:37:33,540 --> 00:37:36,180 taking an ingredient they don't necessarily like 820 00:37:36,220 --> 00:37:39,620 and turning it on its head and making it something truly delicious. 821 00:37:39,660 --> 00:37:41,060 Because they don't like the ingredient, 822 00:37:41,100 --> 00:37:44,380 they won't have cooked with it very much, if at all. 823 00:37:44,420 --> 00:37:48,540 This could be complete uncharted territory for them. 824 00:37:48,580 --> 00:37:51,300 The ingredient I don't like is rabbit. 825 00:37:51,340 --> 00:37:52,980 The reason why is from way back. 826 00:37:53,020 --> 00:37:55,020 My mum put out rabbit stew, 827 00:37:55,060 --> 00:37:57,300 and my sister drew a picture of a fluffy bunny rabbit 828 00:37:57,340 --> 00:38:01,060 with a balloon coming out its mouth saying, "Please don't eat me." 829 00:38:01,100 --> 00:38:03,260 So since then, I've avoided it. 830 00:38:05,780 --> 00:38:07,300 So, what's the dish, please, Mary? 831 00:38:07,340 --> 00:38:11,020 So, I've cooked the leg slow so it's tender. 832 00:38:11,060 --> 00:38:13,500 The loin, I've stuffed with mushrooms 833 00:38:13,540 --> 00:38:15,100 and wrapped it in some Parma ham. 834 00:38:15,140 --> 00:38:18,300 And then I've made a breadcrumb mixture 835 00:38:18,340 --> 00:38:20,060 with some hazelnuts and the liver. 836 00:38:20,100 --> 00:38:22,420 If you don't like rabbit, you've never tasted rabbit, 837 00:38:22,460 --> 00:38:24,020 are you sure you can cook it properly? 838 00:38:24,060 --> 00:38:27,380 I hope so. I mean, I had to pretend it was chicken. 839 00:38:27,420 --> 00:38:29,900 What'd you do, cover it in feathers? MARY LAUGHS 840 00:38:32,700 --> 00:38:34,860 The promise of the flavours I think are great - 841 00:38:34,900 --> 00:38:39,700 tomato, cheesy polenta, rabbit, the ham around the outside, mushrooms - 842 00:38:39,740 --> 00:38:41,060 fantastic. 843 00:38:41,100 --> 00:38:43,660 But Mary has to hold her nerve with that rabbit... 844 00:38:43,700 --> 00:38:44,940 Wow. 845 00:38:44,980 --> 00:38:46,260 ..because right now, physically, 846 00:38:46,300 --> 00:38:48,340 she's finding it very, very difficult. 847 00:38:48,380 --> 00:38:52,460 It's not that I don't like it, I REALLY don't like it. 848 00:38:52,500 --> 00:38:55,020 Having had a few issues with doing too much in the past, 849 00:38:55,060 --> 00:38:56,540 I've absolutely not learnt my lesson. 850 00:38:56,580 --> 00:38:59,260 I've given myself way too much to do today as well, so that's good. 851 00:38:59,300 --> 00:39:00,260 BRIN CHUCKLES 852 00:39:01,740 --> 00:39:04,140 Brin, what's the ingredient you don't like, please? 853 00:39:04,180 --> 00:39:05,500 It's grapefruit. 854 00:39:05,540 --> 00:39:08,260 Ah!Yeah, it's so bitter to me 855 00:39:08,300 --> 00:39:09,860 that I just can't get on board with it. 856 00:39:09,900 --> 00:39:12,620 All right, so what's the dish that includes a grapefruit? 857 00:39:12,660 --> 00:39:16,620 So, I'm going to be making rose and grapefruit poached octopus, 858 00:39:16,660 --> 00:39:19,740 burnt grapefruit salsa, candied grapefruit skin, 859 00:39:19,780 --> 00:39:22,020 pomme souffle with a grapefruit salt, 860 00:39:22,060 --> 00:39:24,860 and a rose and grapefruit octopus sauce. 861 00:39:24,900 --> 00:39:26,020 Oh, my word! 862 00:39:26,060 --> 00:39:27,260 So you don't like the grapefruit, 863 00:39:27,300 --> 00:39:29,700 but it's appearing about eight times.Yeah. 864 00:39:31,300 --> 00:39:33,180 Brin doesn't like grapefruit because it's bitter. 865 00:39:33,220 --> 00:39:35,900 And what he's going to try and do is mellow that bitterness 866 00:39:35,940 --> 00:39:36,980 a little bit. 867 00:39:37,020 --> 00:39:40,780 He's going to poach the octopus with rose wine and grapefruit. 868 00:39:40,820 --> 00:39:43,340 Hmm, I think that's an unusual one. 869 00:39:43,380 --> 00:39:46,260 The charred grapefruit salad I think could be delicious. 870 00:39:46,300 --> 00:39:50,380 And then we've got a candied piece of grapefruit rind with octopus. 871 00:39:50,420 --> 00:39:51,980 That's sweet! 872 00:39:52,020 --> 00:39:54,500 He's going to have to be really, really careful here. 873 00:39:54,540 --> 00:39:57,380 You've had half an hour - 30 minutes gone! 874 00:40:01,740 --> 00:40:02,700 That just stinks. 875 00:40:04,020 --> 00:40:06,260 Abi, don't tell me you don't like cheese! 876 00:40:06,300 --> 00:40:09,380 No, I like cheese. I don't...blue cheese as a whole. 877 00:40:09,420 --> 00:40:10,540 The mouldy... Any blue cheese? 878 00:40:10,580 --> 00:40:11,740 The mouldy kind, yeah. 879 00:40:11,780 --> 00:40:13,820 So, like, glass of port, 880 00:40:13,860 --> 00:40:16,460 lump of blue cheese, doesn't appeal to you? 881 00:40:16,500 --> 00:40:17,780 Not particularly, no. 882 00:40:17,820 --> 00:40:19,540 Maybe when I'm, like, 70. 883 00:40:21,020 --> 00:40:23,420 Yeah. Yeah, you're right, you... THEY BOTH LAUGH 884 00:40:23,460 --> 00:40:24,860 You might like it then. 885 00:40:26,260 --> 00:40:28,660 So, today I'm making a fillet steak 886 00:40:28,700 --> 00:40:32,300 with a blue cheese and kale gratin Dauphinois, 887 00:40:32,340 --> 00:40:34,820 a blue cheese and pancetta bon-bon - 888 00:40:34,860 --> 00:40:36,420 I'm not going to say which blue cheese 889 00:40:36,460 --> 00:40:37,660 because I can't pronounce it - 890 00:40:37,700 --> 00:40:39,340 and plum sauce, 891 00:40:39,380 --> 00:40:42,340 a shallot puree with a blue cheese and peppercorn sauce. 892 00:40:43,740 --> 00:40:45,420 Blue cheese is rich on its own, but now, 893 00:40:45,460 --> 00:40:48,260 putting it with a fillet steak, peppercorn sauce and potatoes. 894 00:40:48,300 --> 00:40:50,780 They're great flavour combinations when you think about it. 895 00:40:50,820 --> 00:40:53,380 The oddity on the whole plate is the plum sauce, 896 00:40:53,420 --> 00:40:55,660 which seems to me to be out of place. 897 00:40:58,180 --> 00:40:59,420 GEORGE WHISTLES 898 00:40:59,460 --> 00:41:02,060 So, pear is the ingredient that I don't like, 899 00:41:02,100 --> 00:41:04,540 and I'm making a dessert which is pear three ways. 900 00:41:04,580 --> 00:41:07,860 So I'm doing an almond cake with poached and fresh pear topping it, 901 00:41:07,900 --> 00:41:10,580 pear jellies, and then a bruleed pear crumble 902 00:41:10,620 --> 00:41:11,940 with a cinnamon custard. 903 00:41:13,980 --> 00:41:16,340 I find it hard to believe, George, you don't like pears. 904 00:41:16,380 --> 00:41:18,020 Detest the things - not going to lie. 905 00:41:18,060 --> 00:41:19,380 I mean, other people have said, like, 906 00:41:19,420 --> 00:41:21,900 "I don't like the smell, I don't like the taste", but you actually... 907 00:41:21,940 --> 00:41:23,780 Your stomach turns at the look of a pear. 908 00:41:23,820 --> 00:41:28,460 I stayed away from them for about, well, 25 years - 909 00:41:28,500 --> 00:41:29,780 until I had to make up this dish. 910 00:41:29,820 --> 00:41:33,220 How do you approach an ingredient you actually really detest? 911 00:41:33,260 --> 00:41:36,140 I'm going to try and highlight the flavour of the pear, 912 00:41:36,180 --> 00:41:39,780 but hide it slightly with the flavours of almond and cinnamon. 913 00:41:41,500 --> 00:41:45,100 So many different things on George's plate, I'm concerned. 914 00:41:45,140 --> 00:41:47,420 Jelly could not set or be too hard. 915 00:41:47,460 --> 00:41:49,220 The pear, if it's not poached properly, 916 00:41:49,260 --> 00:41:51,260 you don't want an undercooked pear. 917 00:41:51,300 --> 00:41:53,860 Almond cake, that can't be too firm. 918 00:41:53,900 --> 00:41:56,260 It needs to be nice and soft. 919 00:41:56,300 --> 00:42:00,260 The custard could curdle - that happens all the time. 920 00:42:00,300 --> 00:42:01,540 If George can do all these bits 921 00:42:01,580 --> 00:42:05,140 and get it all done in the amount of time he's giving himself, fantastic. 922 00:42:05,180 --> 00:42:06,420 But that's a push. 923 00:42:08,140 --> 00:42:09,180 You've had an hour! 924 00:42:09,220 --> 00:42:10,180 One hour gone! 925 00:42:11,340 --> 00:42:12,900 This brief, I found really difficult, 926 00:42:12,940 --> 00:42:15,740 because I am a greedy girl and I like everything. 927 00:42:15,780 --> 00:42:17,900 So trying to pick something that I really didn't like, 928 00:42:17,940 --> 00:42:19,620 this was the only thing. 929 00:42:21,340 --> 00:42:22,380 Cliodhna, I'm looking down here, 930 00:42:22,420 --> 00:42:24,060 I can't see what it is you don't like. 931 00:42:24,100 --> 00:42:26,420 Surely not chocolate? No, you know I love chocolate. 932 00:42:26,460 --> 00:42:28,140 What I don't like, though, is chocolate orange. 933 00:42:28,180 --> 00:42:30,540 So I'm doing a chocolate orange cheesecake 934 00:42:30,580 --> 00:42:33,260 and an orange liqueur butterscotch sauce, 935 00:42:33,300 --> 00:42:37,620 a dark chocolate mousse with an orange sugar nest over the top. 936 00:42:37,660 --> 00:42:39,540 Have we got a buttery biscuit base? 937 00:42:39,580 --> 00:42:41,460 That's the only reason I wanted to do this, you know, 938 00:42:41,500 --> 00:42:43,260 to get you to say that. CLIODHNA CHUCKLES 939 00:42:43,300 --> 00:42:46,540 LAUGHING:There's absolutely a buttery biscuit base going on. 940 00:42:46,580 --> 00:42:47,540 That's made my day. 941 00:42:52,500 --> 00:42:55,140 We've got a chocolate dessert in the room - amazing. 942 00:42:55,180 --> 00:42:57,540 No, actually, it's not about, "They don't like chocolate." 943 00:42:57,580 --> 00:43:00,100 Cliodhna doesn't like chocolate orange. 944 00:43:02,980 --> 00:43:04,540 Didn't work out. 945 00:43:04,580 --> 00:43:07,140 So, I've had a nightmare with the cheesecake. 946 00:43:07,180 --> 00:43:09,140 I put it in the blast chiller and I didn't notice 947 00:43:09,180 --> 00:43:12,060 it might have curdled slightly with the orange juice, 948 00:43:12,100 --> 00:43:13,460 so I'm on plan B. 949 00:43:14,620 --> 00:43:15,900 So I'm doing him in a small ramekin 950 00:43:15,940 --> 00:43:18,740 and I'm going to incorporate the whole thing as a chocolate orange. 951 00:43:18,780 --> 00:43:20,980 So I just need to crack on. 952 00:43:21,020 --> 00:43:23,300 20 minutes to go, please. 953 00:43:23,340 --> 00:43:24,780 CLIODHNA EXHALES 954 00:43:24,820 --> 00:43:26,140 With under 20 minutes to go, 955 00:43:26,180 --> 00:43:29,540 Cliodhna hasn't made her chocolate mousse yet. 956 00:43:29,580 --> 00:43:32,380 Her second attempt of the cheesecake is now cooling down. 957 00:43:32,420 --> 00:43:34,940 Let's hope that works. 958 00:43:34,980 --> 00:43:39,100 It's going to be a real fight to the end for Cliodhna. 959 00:43:39,140 --> 00:43:41,300 Oh, my God, my arm's killing me. 960 00:43:44,420 --> 00:43:48,300 Tom, I'm fascinated to know, what ingredient don't you like? 961 00:43:48,340 --> 00:43:50,820 To this day, I still hate mussels. 962 00:43:50,860 --> 00:43:52,380 It's the look of them. 963 00:43:52,420 --> 00:43:55,180 For some reason, doesn't appeal to my eye. 964 00:43:55,220 --> 00:43:56,740 So what's your dish, please? 965 00:43:56,780 --> 00:44:02,380 Halibut with a beurre blanc sauce, mussels, tomato concasse, 966 00:44:02,420 --> 00:44:04,260 and some samphire. 967 00:44:04,300 --> 00:44:06,100 Two going today - that's harsh, isn't it? 968 00:44:06,140 --> 00:44:07,180 It's very harsh. 969 00:44:07,220 --> 00:44:09,420 But I just need to put that at the back of my mind 970 00:44:09,460 --> 00:44:11,780 to focus on what I'm doing and pull it off. 971 00:44:14,020 --> 00:44:16,420 For Tom, I think he's got a big ask here. 972 00:44:16,460 --> 00:44:18,180 He's got to cook the halibut perfectly, 973 00:44:18,220 --> 00:44:19,900 he's got to make a great beurre blanc, 974 00:44:19,940 --> 00:44:22,180 he's got to do a really good tomato concasse. 975 00:44:22,220 --> 00:44:26,380 But the important thing is that those mussels actually stand out. 976 00:44:26,420 --> 00:44:28,140 Right, it's all coming together. 977 00:44:28,180 --> 00:44:29,460 Five minutes, everybody! 978 00:44:29,500 --> 00:44:31,660 Come on, Cliodhna. 979 00:44:31,700 --> 00:44:36,220 I really need to get this finished now because I need to start plating. 980 00:44:36,260 --> 00:44:37,220 CLIODHNA EXHALES SHARPLY 981 00:44:39,700 --> 00:44:40,660 Not rubbery. 982 00:44:42,620 --> 00:44:43,660 Perfect for me. 983 00:44:45,260 --> 00:44:46,780 Three minutes! 984 00:45:03,580 --> 00:45:05,500 That's it, time's up! 985 00:45:05,540 --> 00:45:06,580 Please stop. 986 00:45:06,620 --> 00:45:07,940 Oh, my gosh! 987 00:45:07,980 --> 00:45:08,940 Come on. 988 00:45:11,740 --> 00:45:12,980 What's done is done. 989 00:45:13,020 --> 00:45:14,460 My cheesecake curdled. 990 00:45:14,500 --> 00:45:15,660 I had to make a new one. 991 00:45:17,340 --> 00:45:18,780 Abi, come on. 992 00:45:21,780 --> 00:45:25,660 NARRATOR: First up is Abi, who dislikes blue cheese. 993 00:45:25,700 --> 00:45:29,700 She's made fillet steak with a cambozola and dolcelatte 994 00:45:29,740 --> 00:45:33,460 peppercorn sauce, kale and potato gratin, 995 00:45:33,500 --> 00:45:35,620 made from Stilton and Roquefort, 996 00:45:35,660 --> 00:45:39,300 and a Stilton and pancetta bon-bon with a plum sauce. 997 00:45:40,700 --> 00:45:43,220 It definitely smells of blue cheese. 998 00:45:51,540 --> 00:45:54,180 I'm loving your use of the cheese through this. 999 00:45:54,220 --> 00:45:57,940 I think your creamy blue cheese peppercorn sauce is lovely. 1000 00:45:57,980 --> 00:45:59,860 It's doing wonders for that piece of beef. 1001 00:45:59,900 --> 00:46:02,740 Inside that bon-bon, you've got blue cheese and bacon lardons, 1002 00:46:02,780 --> 00:46:05,340 so you've got salty and you've got smoky-salty. 1003 00:46:05,380 --> 00:46:07,140 Really lovely. 1004 00:46:07,180 --> 00:46:08,740 I'm not a fan of the plum sauce. 1005 00:46:08,780 --> 00:46:10,860 It doesn't really make any sense to the rest of the dish, 1006 00:46:10,900 --> 00:46:13,700 because the rest of it actually is really quite tasty. 1007 00:46:13,740 --> 00:46:15,540 I love the kale and potato gratin. 1008 00:46:15,580 --> 00:46:16,580 I think that's inspired. 1009 00:46:16,620 --> 00:46:18,100 And then the saltiness comes from the blue cheese. 1010 00:46:18,140 --> 00:46:21,660 One thing you've done here is used the cheese to be your seasoning, 1011 00:46:21,700 --> 00:46:24,580 and that is very brave and very, very wise. 1012 00:46:24,620 --> 00:46:25,580 Thank you. 1013 00:46:27,540 --> 00:46:30,340 I think I did well at making an ingredient I don't like delicious 1014 00:46:30,380 --> 00:46:32,300 by adding everything I do like to it. 1015 00:46:32,340 --> 00:46:33,620 That's good, right? 1016 00:46:33,660 --> 00:46:34,700 Well done. 1017 00:46:34,740 --> 00:46:36,820 I just wish I didn't do that plum sauce. 1018 00:46:38,260 --> 00:46:40,700 NARRATOR: Mary's nemesis is rabbit. 1019 00:46:40,740 --> 00:46:43,700 She's slow-cooked a leg with a hazelnut, caper 1020 00:46:43,740 --> 00:46:47,860 and rabbit liver crumb, alongside a loin stuffed with mushrooms 1021 00:46:47,900 --> 00:46:50,380 and wrapped in Parma ham, 1022 00:46:50,420 --> 00:46:54,940 served with a Parmesan cheese polenta, pan-fried rabbit kidneys, 1023 00:46:54,980 --> 00:46:57,220 and a roasted tomato sauce. 1024 00:47:03,220 --> 00:47:05,700 For somebody who actually doesn't like rabbit 1025 00:47:05,740 --> 00:47:08,180 and was physically shaking trying to cook it, 1026 00:47:08,220 --> 00:47:09,620 I think you've done a pretty good job. 1027 00:47:09,660 --> 00:47:10,700 Thank you. 1028 00:47:10,740 --> 00:47:12,380 Love the loin wrapped in the ham. 1029 00:47:12,420 --> 00:47:15,180 Mushrooms on the inside - nice and buttery. That's great. 1030 00:47:15,220 --> 00:47:17,140 The polenta is lovely and smooth. 1031 00:47:17,180 --> 00:47:18,660 Rabbit kidneys, they're really sweet. 1032 00:47:18,700 --> 00:47:20,700 Almost like a walnut flavour to them. 1033 00:47:20,740 --> 00:47:21,860 They're great. 1034 00:47:21,900 --> 00:47:24,740 The meat, it's falling away from the bone. 1035 00:47:24,780 --> 00:47:27,060 I really like the breadcrumbs seasoned, 1036 00:47:27,100 --> 00:47:28,860 with liver running through it as well. 1037 00:47:28,900 --> 00:47:32,220 The sweet tomato, I'm not sure. 1038 00:47:32,260 --> 00:47:34,660 It's almost ketchup-like. 1039 00:47:34,700 --> 00:47:37,420 And how do your kids disguise things when they don't like it? 1040 00:47:37,460 --> 00:47:39,940 They put ketchup with it. MARY LAUGHS 1041 00:47:39,980 --> 00:47:41,540 Thanks, Mary. Thank you. 1042 00:47:44,340 --> 00:47:46,420 I think there's always ways that I can improve 1043 00:47:46,460 --> 00:47:48,580 if I was presenting the same dish... 1044 00:47:49,620 --> 00:47:52,500 ..but I'm never going to cook that again. 1045 00:47:52,540 --> 00:47:55,420 NARRATOR: George's chosen ingredient is pear. 1046 00:47:55,460 --> 00:47:59,220 He's made an almond cake with rosemary-poached pears 1047 00:47:59,260 --> 00:48:02,020 and fresh pears soaked in a pear liqueur, 1048 00:48:02,060 --> 00:48:07,580 pear jellies and a poached pear brulee crumble and cinnamon custard. 1049 00:48:09,380 --> 00:48:10,700 It's a good-looking plate. 1050 00:48:10,740 --> 00:48:11,700 Thank you. 1051 00:48:17,740 --> 00:48:19,340 I think your crumble is great. 1052 00:48:19,380 --> 00:48:22,700 I love the soft pear, which is really, really poached 1053 00:48:22,740 --> 00:48:24,140 with that crumble underneath, 1054 00:48:24,180 --> 00:48:27,260 which is biscuity and has got a nice little crunch to it. 1055 00:48:27,300 --> 00:48:31,100 Your cake - it's firm. Should be moister. 1056 00:48:31,140 --> 00:48:32,460 I like the little jellies there. 1057 00:48:32,500 --> 00:48:33,660 They give it smartness. 1058 00:48:33,700 --> 00:48:37,060 Love the boozy pear across the top, because there is heat. 1059 00:48:37,100 --> 00:48:41,140 But the most technically challenging thing on there is the cake, 1060 00:48:41,180 --> 00:48:42,740 and I do find it a little dry. 1061 00:48:45,100 --> 00:48:46,740 Once again, a mixed bag. 1062 00:48:46,780 --> 00:48:50,500 Liked half the plate, the cake - not so happy with. 1063 00:48:50,540 --> 00:48:52,220 So, what will be will be. 1064 00:48:53,620 --> 00:48:56,540 NARRATOR: Tom's ingredient of choice is mussels. 1065 00:48:56,580 --> 00:49:00,860 He's serving them alongside halibut and a beurre blanc sauce, 1066 00:49:00,900 --> 00:49:06,580 tomato concasse, edamame beans, sambar, diced potatoes, 1067 00:49:06,620 --> 00:49:09,060 and topped with a crispy salmon skin. 1068 00:49:09,100 --> 00:49:11,380 If this is about mussels and your fear of mussels, 1069 00:49:11,420 --> 00:49:12,900 I don't think we're celebrating mussels enough. 1070 00:49:19,340 --> 00:49:22,780 My fish is overcooked, I'm sad to say. 1071 00:49:22,820 --> 00:49:26,900 And as much as I love a mussel and this is really unusual, 1072 00:49:26,940 --> 00:49:28,420 they are under. 1073 00:49:28,460 --> 00:49:29,980 If you try and take them out of the shell, 1074 00:49:30,020 --> 00:49:31,700 they sort of break apart. 1075 00:49:31,740 --> 00:49:34,380 And that's because it's not quite cooked enough. 1076 00:49:35,820 --> 00:49:39,980 It's finer points now, but you're last eight, 1077 00:49:40,020 --> 00:49:42,340 so it's going to be finer points. 1078 00:49:44,020 --> 00:49:48,060 A little bit deflated that the fish was over, 1079 00:49:48,100 --> 00:49:49,780 especially this far in the competition. 1080 00:49:49,820 --> 00:49:52,340 The margin for error is minute, so... 1081 00:49:53,740 --> 00:49:55,020 ..nothing I can do about it now. 1082 00:49:57,020 --> 00:50:00,860 NARRATOR: Cliodhna has used her chosen ingredient, chocolate orange, 1083 00:50:00,900 --> 00:50:03,620 to flavour a cheesecake that she's topped with 1084 00:50:03,660 --> 00:50:07,460 bitter chocolate mousse and a sugar-work nest, 1085 00:50:07,500 --> 00:50:10,740 served with a chocolate orange and butterscotch sauce. 1086 00:50:16,740 --> 00:50:19,740 Definitely the flavour of chocolate and orange. 1087 00:50:19,780 --> 00:50:23,300 My concern for you right now is the cheesecake hasn't set. 1088 00:50:23,340 --> 00:50:26,420 It's more of a lighter chocolate mousse 1089 00:50:26,460 --> 00:50:27,980 than the chocolate mousse across the top. 1090 00:50:28,020 --> 00:50:30,420 You struggled at the end with trying to get it all together, 1091 00:50:30,460 --> 00:50:32,740 but you also had to start over again, 1092 00:50:32,780 --> 00:50:35,540 so I admire the work and your tenacity. 1093 00:50:36,860 --> 00:50:38,940 Your sugar-work is fantastic. 1094 00:50:38,980 --> 00:50:42,140 You've got a buttery biscuit base, you've got mild chocolate 1095 00:50:42,180 --> 00:50:45,220 and definitely the sweetness of the orange, 1096 00:50:45,260 --> 00:50:48,460 but that butterscotch and orange sauce across the cheesecake 1097 00:50:48,500 --> 00:50:51,580 is making the whole thing too treacly sweet for me, 1098 00:50:51,620 --> 00:50:53,140 so I'm split here. 1099 00:50:54,740 --> 00:50:55,900 I'm not delusional. 1100 00:50:55,940 --> 00:50:58,660 I know there was quite a few things that had gone wrong for me today. 1101 00:50:58,700 --> 00:51:00,740 WHISPERS:I knew it weren't right, so... 1102 00:51:00,780 --> 00:51:03,300 But I'm proud of myself for managing to get something out there, 1103 00:51:03,340 --> 00:51:05,700 even though it wasn't what I'd planned. 1104 00:51:05,740 --> 00:51:09,300 NARRATOR: The ingredient Brin doesn't like is grapefruit. 1105 00:51:09,340 --> 00:51:12,900 He's made rose wine and grapefruit poached octopus, 1106 00:51:12,940 --> 00:51:17,220 burnt grapefruit salsa, candied grapefruit peel, 1107 00:51:17,260 --> 00:51:22,540 fennel veloute, and a pomme souffle with grapefruit salt, 1108 00:51:22,580 --> 00:51:26,140 served with a rose and octopus sauce. 1109 00:51:26,180 --> 00:51:27,460 I think it looks great. 1110 00:51:27,500 --> 00:51:28,460 Thank you. 1111 00:51:35,900 --> 00:51:36,940 I'm a fan of octopus. 1112 00:51:36,980 --> 00:51:38,580 That octopus is perfect. 1113 00:51:38,620 --> 00:51:41,620 No big chew, right on the money. 1114 00:51:41,660 --> 00:51:45,820 The use of the grapefruit that gives you sharpness like a lemon would, 1115 00:51:45,860 --> 00:51:47,020 and sweetness as well - 1116 00:51:47,060 --> 00:51:49,060 you've got sweetness in that sauce reduction, 1117 00:51:49,100 --> 00:51:51,340 and you've got sweetness in the candied peel as well. 1118 00:51:51,380 --> 00:51:52,980 It's absolutely delightful. 1119 00:51:53,020 --> 00:51:57,500 That is a clever, full-of-technique, absolutely delicious dish, 1120 00:51:57,540 --> 00:51:59,780 and you should be incredibly proud of that. 1121 00:51:59,820 --> 00:52:01,780 Thank you so much. 1122 00:52:01,820 --> 00:52:04,340 I didn't think grapefruit and octopus would work together, 1123 00:52:04,380 --> 00:52:05,780 but I think that's really, really clever. 1124 00:52:05,820 --> 00:52:08,180 We've got saltiness coming from grapefruit salt, 1125 00:52:08,220 --> 00:52:11,300 and the sauce is inspired because it starts really subtle 1126 00:52:11,340 --> 00:52:13,700 and then it really whacks you around the palate - 1127 00:52:13,740 --> 00:52:16,060 the flavour of the octopus, the sweetness of the rose 1128 00:52:16,100 --> 00:52:17,620 and the grapefruit together. 1129 00:52:17,660 --> 00:52:19,660 Your best dish of the competition, for sure. 1130 00:52:22,500 --> 00:52:23,940 That could not have been better. 1131 00:52:23,980 --> 00:52:25,660 I... 1132 00:52:25,700 --> 00:52:27,340 I'm just so blown away. 1133 00:52:30,100 --> 00:52:33,900 I just feel I've been hit by a really good brick wall. 1134 00:52:39,020 --> 00:52:41,020 I tell you what, the competition just gets tougher and tougher, 1135 00:52:41,060 --> 00:52:42,780 and I thought that round was really tough. 1136 00:52:42,820 --> 00:52:46,860 I got to say, there were some great results and a few mixed results. 1137 00:52:46,900 --> 00:52:48,660 Now, Chris and Louise have already gone 1138 00:52:48,700 --> 00:52:50,020 straight through to the next round. 1139 00:52:50,060 --> 00:52:51,700 We've only got four remaining places. 1140 00:52:51,740 --> 00:52:53,980 That does mean that two of them are going home. 1141 00:52:54,020 --> 00:52:56,140 I had one absolute standout dish, 1142 00:52:56,180 --> 00:52:58,900 and that was from Brin with his octopus with grapefruit. 1143 00:52:58,940 --> 00:53:01,900 I mean, absolutely stunning. 1144 00:53:01,940 --> 00:53:03,460 It looked great, it tasted great. 1145 00:53:03,500 --> 00:53:05,500 Brin's got himself a place in the next round. 1146 00:53:05,540 --> 00:53:08,300 I think Abi had a really strong round. 1147 00:53:08,340 --> 00:53:11,420 Her use of blue cheese, I think was exceptional. 1148 00:53:11,460 --> 00:53:13,980 The other four, there were quality points, 1149 00:53:14,020 --> 00:53:16,260 there also were some issues. 1150 00:53:16,300 --> 00:53:19,540 Mary, with her rabbit dish, she used the rabbit in four different ways 1151 00:53:19,580 --> 00:53:21,340 and I think that should be applauded. 1152 00:53:21,380 --> 00:53:24,340 The issue was a very, very sweet roast tomato sauce 1153 00:53:24,380 --> 00:53:26,220 and it didn't quite work. 1154 00:53:26,260 --> 00:53:29,460 Cliodhna gave us the flavours of a chocolate orange, 1155 00:53:29,500 --> 00:53:31,180 but the cheesecake wasn't set. 1156 00:53:31,220 --> 00:53:33,300 It wasn't a cheesecake. 1157 00:53:33,340 --> 00:53:35,340 George, with his pear dish - 1158 00:53:35,380 --> 00:53:37,700 pears, custard and crumble, I thought was great, 1159 00:53:37,740 --> 00:53:41,060 but that almond cake was really, really dry. 1160 00:53:41,100 --> 00:53:43,220 Tom, his fish and mussels - 1161 00:53:43,260 --> 00:53:46,660 the mussels were underdone and the halibut was overcooked. 1162 00:53:46,700 --> 00:53:50,660 Out of those four, whose mistakes is it hard to forgive? 1163 00:53:50,700 --> 00:53:53,220 I mean, it's sad to say goodbye to any of these 1164 00:53:53,260 --> 00:53:55,020 because they're absolutely brilliant cooks. 1165 00:53:55,060 --> 00:53:56,980 But whose time here's up? 1166 00:53:59,060 --> 00:54:00,580 I really want to stay. 1167 00:54:00,620 --> 00:54:02,900 I love this whole experience. 1168 00:54:02,940 --> 00:54:04,860 Hopefully they can see the potential, 1169 00:54:04,900 --> 00:54:07,500 and, yeah, I don't want to go. 1170 00:54:07,540 --> 00:54:09,780 The fact that, you know, I didn't give up and managed 1171 00:54:09,820 --> 00:54:12,900 to still put something forward that was nearly great, 1172 00:54:12,940 --> 00:54:15,340 I'll hope and pray that that's enough to let them 1173 00:54:15,380 --> 00:54:16,860 give me a second chance. 1174 00:54:18,620 --> 00:54:22,140 Every time you cook in that kitchen, it just gets under your skin 1175 00:54:22,180 --> 00:54:23,820 and it makes you want to stay here more, 1176 00:54:23,860 --> 00:54:26,860 and I just want to continue doing what I'm doing. 1177 00:54:28,340 --> 00:54:29,500 I'd love to stay. 1178 00:54:29,540 --> 00:54:31,740 I'd love to try some more challenges - 1179 00:54:31,780 --> 00:54:32,820 I really would. 1180 00:54:34,100 --> 00:54:36,420 But as I say, if it's my time, it's my time. 1181 00:54:49,700 --> 00:54:51,100 Well done, all of you. 1182 00:54:51,140 --> 00:54:52,820 We knew it was a massive challenge 1183 00:54:52,860 --> 00:54:56,300 asking you to cook with ingredients that you really didn't like. 1184 00:54:56,340 --> 00:54:59,860 Saying that, we once again got some fantastic dishes, 1185 00:54:59,900 --> 00:55:01,660 so well done. 1186 00:55:01,700 --> 00:55:05,740 We have made a decision, and it is with a heavy heart 1187 00:55:05,780 --> 00:55:09,220 I say to you now, two of you will be leaving us. 1188 00:55:12,540 --> 00:55:14,500 The first person leaving us... 1189 00:55:20,900 --> 00:55:22,300 ..is Tom. 1190 00:55:22,340 --> 00:55:24,620 Tom, thank you very much indeed. 1191 00:55:24,660 --> 00:55:26,540 Cheers, honestly. Great experience. 1192 00:55:26,580 --> 00:55:27,940 Thank you very much. 1193 00:55:30,980 --> 00:55:33,220 The second person leaving us is... 1194 00:55:38,980 --> 00:55:40,060 ..Cliodhna. 1195 00:55:40,100 --> 00:55:41,580 Thank you. 1196 00:55:41,620 --> 00:55:43,100 You've had a great competition. 1197 00:55:43,140 --> 00:55:44,140 Well done, you. 1198 00:55:44,180 --> 00:55:46,580 Thank you so much for the experience again, and good luck, you guys. 1199 00:55:46,620 --> 00:55:47,580 Cheers. 1200 00:55:50,060 --> 00:55:52,100 I think it was just a bit of bad luck on the day. 1201 00:55:52,140 --> 00:55:55,100 The pressure just got to me and it's as simple as that, really. 1202 00:55:55,140 --> 00:55:58,060 But I'm so proud of what I've achieved. 1203 00:55:58,100 --> 00:56:00,500 I'm really proud of what I've put forward 1204 00:56:00,540 --> 00:56:02,540 and the character that I've shown. 1205 00:56:02,580 --> 00:56:07,220 So I'm still taking a lot of positive away from this. 1206 00:56:07,260 --> 00:56:12,180 The highlight in this competition was standing in that dining room 1207 00:56:12,220 --> 00:56:17,140 with 20 years' worth of winners. 1208 00:56:17,180 --> 00:56:20,580 To cook for them - cannot buy that experience. 1209 00:56:20,620 --> 00:56:22,060 It's my time to leave. 1210 00:56:22,100 --> 00:56:24,140 I am absolutely OK with it. 1211 00:56:28,340 --> 00:56:29,460 What a day, Mary. 1212 00:56:29,500 --> 00:56:31,540 You were about to throw up and now you're going to cry. 1213 00:56:31,580 --> 00:56:33,380 Congratulations, you're through to the next round! 1214 00:56:33,420 --> 00:56:34,820 THEY ALL CHEER 1215 00:56:37,260 --> 00:56:38,740 So emotional. 1216 00:56:38,780 --> 00:56:41,300 I... Oh, God. 1217 00:56:41,340 --> 00:56:43,100 I can't believe I've got this far. 1218 00:56:43,140 --> 00:56:46,020 I really did think I was going to go home today. 1219 00:56:46,060 --> 00:56:48,660 I'd resigned myself to it, really. 1220 00:56:48,700 --> 00:56:50,060 A little worried. 1221 00:56:50,100 --> 00:56:52,060 I wasn't sure I'd be standing here, in all honesty, 1222 00:56:52,100 --> 00:56:55,260 but I'm just overjoyed that I am. 1223 00:56:55,300 --> 00:56:57,180 I think my whole family will be really proud of me. 1224 00:56:57,220 --> 00:56:59,380 They couldn't believe it that I even got to the semifinals. 1225 00:56:59,420 --> 00:57:01,540 Feeling really lucky. 1226 00:57:01,580 --> 00:57:02,860 Final six is big. 1227 00:57:02,900 --> 00:57:05,660 It just... The number just keeps getting smaller and smaller 1228 00:57:05,700 --> 00:57:07,900 and I just keep getting happier each time. 1229 00:57:07,940 --> 00:57:10,940 So, very, very proud of myself today. 1230 00:57:13,500 --> 00:57:17,500 NARRATOR: Next time - the semifinals continue. 1231 00:57:17,540 --> 00:57:19,820 Whoa! Wa-hey! 1232 00:57:19,860 --> 00:57:22,940 First, they'll need to put on a show. 1233 00:57:22,980 --> 00:57:24,620 It's haemorrhaging, it's haemorrhaging. 1234 00:57:24,660 --> 00:57:27,220 GREGG: I'm in awe of your imagination. 1235 00:57:27,260 --> 00:57:29,940 I think it's just absolutely wonderful. 1236 00:57:29,980 --> 00:57:32,860 NARRATOR: And only the best will get the chance to work 1237 00:57:32,900 --> 00:57:37,020 with one of the world's greatest live fire chefs. 1238 00:57:37,060 --> 00:57:39,180 We need to move, we need to focus. 1239 00:57:39,220 --> 00:57:40,180 Let's go!